Mushroom cream soup

Name: Mushroom cream soup - Teodora O.
Ingredients: 500 g mushrooms champignon 1 onion 300 ml milk 3.5% 30 g butter salt; pepper mix; nutmeg 1.2 liters warm water

Soups - Mushroom cream soup by Teodora O. - Recipia

Mushroom cream soup – a comforting delight Preparation time: 10 minutes Cooking time: 30 minutes Total time: 40 minutes Number of servings: 4 Looking for a quick, simple, and delicious soup recipe? Mushroom cream soup is the perfect answer! This recipe combines the rich flavors of mushrooms with the creamy texture of milk, offering a comforting meal, ideal for cool evenings or as a refined appetizer. Essential ingredients: - 500 g fresh champignon mushrooms - 1 medium onion - 300 ml milk (3.5% fat for a richer cream) - 30 g butter - 1.2 liters warm water - salt (to taste) - freshly ground mixed pepper (to taste) - a pinch of nutmeg Preparing the soup: 1. Preparing the mushrooms: Start by washing the mushrooms under cold running water to remove any impurities. Then, place them in a bowl with cold water and a tablespoon of vinegar for 5-10 minutes. This step not only cleans them but also helps them retain their color and flavor. 2. Chopping the onion: Finely chop the onion and get ready to sauté it. In a pot, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent and releases its aromas. 3. Adding the mushrooms: Drain the mushrooms and cut them into cubes. Add them to the sautéed onion and let them soften over medium heat for 5-6 minutes, stirring occasionally. This step is essential to intensify the soup's flavor. 4. Boiling: Pour the warm water into the pot and bring the soup to a boil. Let it simmer for about 20 minutes until the mushrooms are completely soft. Add salt, mixed pepper, and nutmeg in the last minutes of boiling to balance the flavors. 5. Blending: Use an immersion blender to puree the soup until it becomes a smooth cream. If you don’t have an immersion blender, you can use a regular blender, but make sure to let the soup cool slightly to avoid accidents. 6. Adding the milk: Heat the milk in a separate pot, then gradually add it to the soup. Let it simmer for a few minutes without a lid to allow the flavors to combine perfectly. Serving: Serve the mushroom cream soup hot, garnished with crunchy croutons or a spoonful of sour cream. These toppings not only add texture but also a delicious contrast to the smooth cream. You can decorate it with a bit of freshly chopped parsley for an extra touch of color and freshness. Practical tips: - You can experiment with other types of mushrooms (e.g., shiitake or portobello) for a different flavor. - If you like a stronger taste, you can add chopped garlic along with the onion. - If you prefer a richer soup, replace some of the milk with cream. This mushroom cream soup is not just a simple dish, but also a versatile recipe that can be adapted according to your preferences. Enjoy every spoonful and let yourself be carried away by its delicate flavors!

Ingredients

500 g mushrooms champignon 1 onion 300 ml milk 3.5% 30 g butter salt
pepper mix
nutmeg 1.2 liters warm water

Mushroom cream soup

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