Mushroom Cream Soup
Mushroom cream soup has a creamy texture, a buttery taste with a pronounced mushroom flavor. The soup is very delicious, and when serving, it can be complemented with croutons, pieces of lean meat, or even pickles. The cream soup is very hearty and low in calories despite its rich taste. In the recipe, cream is mentioned, but you can use 3.2% milk for a less fatty version.
Mushrooms
10.5 oz. (button mushrooms)
Potatoes
4 - 5 pieces (24 oz.)
Yellow Onion
2 pieces (6 oz.)
Cream
2 cups (15 - 20%)
Butter
3 tbsp
Salt
to taste
Black Pepper
to taste
Parsley
To prepare mushroom cream soup, peel and chop the potatoes arbitrarily. Cover them with water just enough to submerge the potatoes, add salt, and cook until tender.
Finely chop the onion and sauté in butter until translucent. Add the sliced mushrooms to the onion, season with salt, and cook until all the liquid has evaporated.
Add the sautéed mushrooms and onions to the pot with the potatoes and puree using a blender.
Add warmed cream, pepper, salt, and bring to a boil. When serving mushroom cream soup, add a pat of butter and chopped parsley to each bowl.
The cream soup should have a consistency similar to cream.
© Наталья Лиханова
(5/5)
