Table of contents:
- Photo of the finished dish
- Step by step recipe with photo
- Other recipes for mushroom cream soups
Video: Mushroom Cream Soup With Cream - A Recipe With A Photo Step By Step. How To Make A Creamy Mushroom Soup With Cream?
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
Creamy mushroom soup with frozen mushroom cream in winter is no worse than fresh mushroom soup cooked in summer!
Frozen mushrooms, mix - 600 g
Potatoes - 400 g
Bulb onions - 1 pc.
Carrots - 1 pc.
Water - 500 ml
Cream - 100 ml
Vegetable oil - 1 tbsp.
Salt to taste
- 44 kcal
- 40 minutes
- 40 minutes
Photo of the finished dish
Step by step recipe with photo
In the summer, when there are fresh mushrooms, cook and cook mushroom soup! But in winter, when mushrooms, by definition, can only be frozen (even in the forest, even in the refrigerator), we simply adore mushroom cream soup with frozen mushroom cream. No, in summer, of course, you can also make a soup from a mushroom platter according to the same principle, just in winter it is generally the best option, because a mixture of mushrooms gives a completely different taste than champignons, and different than dried mushrooms.
I use a store-bought mixture, but I think someone might have mushrooms frozen since summer in the freezer. Then consider that their finest hour has come!
Defrost the mushrooms in the microwave, and then be sure to drain the water from them.
While the mushrooms are defrosting, clean and cut the potatoes somehow, place them in a saucepan, fill them with water to cover them, but not less than 500 ml, and set them to cook.
Clean and finely chop the carrots and onions.
Fry carrots and onions in vegetable oil until golden brown.
If the mushrooms have already defrosted and dripped by this time, then add them to the onions and carrots and fry, stirring occasionally, over high heat until mucus stops coming out of the mushrooms and the mixture in the pan becomes dry. At this point, she will already smell very intense.
If the potatoes are already ready by this point (soft, easily pierced with the edge of a knife), then add mushrooms to it and cook everything together for another 5 minutes. If the potatoes are not ready, add the mushrooms and cook until the potatoes are ready.
We puree everything with a blender until the consistency you want.
Add the cream and only then add salt. Ideally, creamy mushroom soup with cream should be allowed to brew for another five minutes.
Here is such a thick creamy soup we will get.
Enjoy your meal!
Other recipes for mushroom cream soups
Dried mushroom cream soup
- Creamy porcini mushroom soup
- Mushroom cream soup with melted cheese
- Champignon cream soup with parmesan
- Mushroom cream soup
- Mushroom puree soup
- Champignon cream soup
- Champignon Soup