The popularity of soups-mashed potatoes, or, as they are also called, cream soups, ensured simplicity in cooking and in the selection of ingredients. We pour a pre-cooked vegetable in the blender, add cream, broth and spices to taste, and - vea-la - the delicious dish is ready.
In this article we will tell you how to make mushroom cream soup with cream, according to several interesting recipes.
Mushroom cream soup with cream
Ingredients:
- a mixture of forest mushrooms - 600 g;
- olive oil;
- onions - 1 pc .;
- celery - 1 stem;
- garlic - 3 cloves;
- thyme - 1 branch;
- parsley - for decoration;
- chicken broth - 1,5 l;
- cream - 75 ml;
- salt, pepper - to taste.
Preparation
Mushrooms are cleaned, if necessary, and fry in a frying pan with vegetable oil. In another pan fry sliced onions, celery, garlic and thyme. Once the mushrooms are ready, add them to the fragrant mixture in another pan.
We add a few mushrooms separately, pour the chicken broth to the others and bring it to a boil, after which we reduce the heat and extinguish for another 15 minutes. Salt and pepper the contents of the frying pan, and we rub the mushrooms with a blender. Pour the cream to the mushroom purée and return it to the fire to lightly warm it.
We serve cream soup with cream, decorated with several leaves of parsley, together with a toast, on which we spread the remains of mushrooms.
Mushroom cream soup with cream
Ingredients:
- champignons - 500 g;
- lemon juice - 1 tbsp. a spoon;
- butter - 1 st. a spoon;
- shallots - 2 pieces;
- fresh thyme (crushed) - 1 tbsp. a spoon;
- bay leaf - 1 piece;
- cream - 250 ml;
- chicken soup - 1 ½ st .;
- starch - 1 teaspoon;
- salt, pepper - to taste.
Preparation
Champignons are cleaned and chopped in a blender. In butter, fry shallots. Add the mushrooms to the onions and fry them until the moisture evaporates completely, without forgetting to season with salt, pepper, put the bay leaf and crushed thyme. Pour cream and chicken broth into the pan, reduce heat and cook soup for 20 minutes. 10 minutes before the readiness, we add a little starch to the pan, which will make the dish thicker and more satisfying. Now the soup can be flavored with lemon juice and serve to the table decorating with greens.
As a supplement to mushroom soups, you can serve salted brushwood, or krastini, and the soup flavored with olive oil. Cream soups based on chicken broth can be supplemented with whole pieces of boiled chicken.