Creamy cream soup with mushrooms deserves special attention of connoisseurs of delicious first courses. In addition, it is nutritious and useful, since mushrooms contain many biologically active components that enhance immunity and give a boost of energy. The recipe for cooking a dish is not particularly difficult - any novice hostess will be able to cope with this.
Selection and preparation of ingredients
To prepare a delicious cream soup, it is important to choose the right ingredients. This applies primarily to the choice of mushrooms. When buying, pay attention to the fact that the fruits must be elastic and dense with no spots.
Important! If you prefer to buy refined sunflower oil, pay attention to the fact that it should not have sediment. Otherwise, the product is either spoiled or fake.
A damaged film between the hat and the leg indicates that the mushrooms are not the first freshness, which means that it is better to refuse the purchase, since the old ones will become stiff after cooking. Color is also important - young champignons have a white color. You can’t buy mushrooms with a slippery or sticky hat, they are probably spoiled.
When buying cream for cream soup, you need to choose the right fat content. It should be between 10% and 30%. If the fat content is low, you will not achieve the desired viscosity, which should be present in this dish. With cream over 30%, product splitting may occur during whipping with a blender.
Mushroom Cream Soup Recipe with Cream and Potato
445 minutes
ground black pepper
1/3 tsp
Nutritional value per 100 g:
Peel, wash and cut the potatoes into cubes. Put cook until tender. Young tubers can last 15 minutes, and old ones need to be cooked for about half an hour. Drain the potato broth into a separate container (it may be needed at the end of cooking).
Mash potatoes using a normal pusher. Wash mushrooms, pat dry with a towel and chop.
In a heated frying pan with vegetable oil, put onion chopped into small cubes and fry until transparent.
Add mushrooms to the onion and continue cooking until all the liquid has evaporated in the pan.
Put the contents of the pan into a container with high edges and beat with a blender until a smoothie is formed. Add potato to the mushroom mass, mix.
Heat cream (do not bring to a boil), add in mashed potatoes.
Put salt and pepper here and beat well again using a blender. The result should be a mass that, in consistency, will resemble a soup. It happens that mashed potatoes turn out to be very thick - and then a potato broth will come in handy, which you need to add, continuously mixing.
In a hot form, the soup is poured into portioned plates.
Peel, wash and cut the potatoes into cubes. Put cook until tender. Young tubers can last 15 minutes, and old ones need to be cooked for about half an hour. Drain the potato broth into a separate container (it may be needed at the end of cooking).
Mash potatoes using a normal pusher. Wash mushrooms, pat dry with a towel and chop.
In a heated frying pan with vegetable oil, put onion chopped into small cubes and fry until transparent.
Add mushrooms to the onion and continue cooking until all the liquid has evaporated in the pan.
Put the contents of the pan into a container with high edges and beat with a blender until a smoothie is formed. Add potato to the mushroom mass, mix.
Heat cream (do not bring to a boil), add in mashed potatoes.
Put salt and pepper here and beat well again using a blender. The result should be a mass that, in consistency, will resemble a soup. It happens that mashed potatoes turn out to be very thick - and then a potato broth will come in handy, which you need to add, continuously mixing.
In a hot form, the soup is poured into portioned plates.Video recipe
Cream of potato champignon cream soup recipe
Cream soup is important not only to cook correctly, but also to serve beautifully. In restaurants, special bowls with handles with a capacity of 100–150 g are used for this. You can add additives to your taste in the finished soup. Some housewives prefer to add a little mushroom seasoning at the end of cooking, which will give a special aroma. A dish sprinkled with fresh herbs will look beautiful.
And cream soup loves the company of "crispy" additives, emphasizing its taste. Cut white bread into cubes, fry until golden brown, cool and serve with the soup. Such a dish will certainly not leave your relatives and friends indifferent.
Important! Croutons have high acidity, so it is not recommended to eat them for people suffering from a stomach ulcer, liver and gall bladder problems.
Cream soup with mushrooms and potatoes can be served as an independent dish or as an introduction to a gourmet lunch or dinner. In any case, it is well absorbed by the body, and in nutritional terms it is not inferior to the first dishes cooked in meat broth.
