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Cream of mushroom soup

Cream of mushroom soup


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Wash the vegetables. Heat the oil in a larger pan. Add in turn chopped onion scales, celery, carrot, garlic and diced celery. After they have softened a little, add the mushrooms. Cook together for about 12-15 minutes on the right heat.

Move all the vegetables from the pan in a 3-4 l soup pot. Add salt, nutmeg, turmeric, pepper, flour, a cup of boiled water and mix with a vertical blender. Gradually add water, mixing until you get a fine and creamy soup.

Boil it for another 3-4 minutes, add sour cream, mixing with a wooden spoon. At the end we put the cube of butter.

We take the pot off the heat and the mushroom cream soup is ready. I decorated with a little sour cream and a few mushrooms stopped before mixing.


What we need for the cream of mushroom soup recipe:

  • -1 kg of mushrooms
  • -300 g onion (2 onions)
  • -1 carrot
  • -1 bell peppers
  • -2-3 tablespoons oil or butter
  • -salt
  • -pepper

Cream of pumpkin and seaweed wakame soup

This is a fine and easy to digest soup, perfect for dinner.

Zucchini has only 17 calories per 100 grams, being an excellent choice for your daily diet. Helps speed up metabolismand the elimination of body fat.

Some people prefer to add cheese to this recipe to make the soup more creamy, as zucchini contains a lot of water. Instead of cheese, resort to wakame, a much healthier option. It has diuretic properties and helps to lose weight, but in addition it gives the soup a wonderful aroma and a creamy consistency.

Add the seaweed over the zucchini and blend with the blender at the end.


  • 500 gr mushrooms (mushroom mix)
  • 200 gr white potatoes
  • A big white onion
  • 100 ml sour cream for cooking
  • salt pepper

Put all the ingredients to boil in 2 liters of water (keep the mushrooms). When the potatoes are cooked, add the mushrooms and cook for another 10 minutes.

After the mushrooms have boiled, use the vertical blender to mix the composition until it becomes a paste.

Add sour cream and season to taste with salt and pepper.


How to make mushroom cream soup recipe:

Peel and wash the vegetables, cut into pieces, then place in the pan, sprinkle with salt, sprinkle with oil or butter, put a cup of water, cover with aluminum foil and put everything in the oven.

Leave it for about 20 minutes, at 220 degrees Celsius, then remove the foil and leave it for about 10 minutes.

Or put them in a saucepan, with enough water to cover them, no more, on the fire. Boil for about 25-30 minutes, until soft.

Drain the vegetables and set aside the juice. Put them in a blender like this, hot and puree them.

Put everything in the pot, add the juice, until you reach the desired consistency. Remember it is cream soup, not puree, so it must be slightly fluid & # 128578

If you do not have enough juice, it can be thinned with milk or boiling water. The taste of salt and pepper matches.

Advice from Gina Bradea

Serve hot or cold. On top you can put bread croutons, a teaspoon of sour cream, finely chopped greens or a few slices of mushrooms, fried in a pan.

It's a simple, quick and very tasty recipe. And it looks really good, doesn't it?

Good appetite!


Cream of mushroom soup

Recipe video MUSHROOMS CREAM SOUP lower:

Wash and cut the mushrooms in half.

Peel a squash, grate it and slice it.
Peel and cut the onions into smaller pieces.
In a 5 l pot, sauté the onion and garlic. Add two tablespoons of vegetable oil, butter and salt. Stir and then put the lid on for 4-5 minutes, stirring occasionally so it doesn't stick.

When the onion has simmered, add the mushrooms and add salt and pepper, then mix.

Saute the mushrooms for 7-8 minutes, over medium heat, without a pan lid, they soften and turn brown.

Add the potatoes and mix.

Then top with hot water until the potatoes are covered.

Stir, put the lid on and cook for 40 minutes. Turn off the heat and wait for it to cool down a bit.
Add the liquid cream.

With a hand blender mix until it turns into a cream with a fluid consistency. If necessary, add hot water to thin the soup.

In a pan, sauté 2-3 sliced ​​mushrooms in a tablespoon of oil with a little salt.

For serving, add the sautéed slices of mushrooms, fresh parsley, sour cream and croutons.


  • 500 grams of fresh mushrooms
  • 1 liter of poultry soup (replaced with water, if you do not have prepared soup)
  • 1 large onion
  • 50 grams of butter
  • 1 tablespoon olive oil
  • 50 grams of flour
  • 250 ml. unfermented sour cream (whipped cream or Dorna sour cream for cooking)
  • salt, white pepper
  • 1 nutmeg knife tip
  • green onions for decoration

Preparation of cream of mushroom soup:

Mushrooms do not wash, because it is not recommended, they absorb water like a sponge, oxidize easily and lose their taste and properties.

Wipe, therefore, the mushrooms, carefully, with a napkin, removing any impurities. Cut the mushrooms into thin slices:

Finely chop the onion, melt 30 grams of butter together with the olive oil in the pot in which the soup will be prepared and add the onion to the heat. Cook for 4-5 minutes, stirring constantly, until soft:Add 350 grams of mushrooms, about a third being kept:Heat the mushrooms until the liquid evaporates, stirring constantly. Add flour and mix well until all the mushrooms are covered:Pour the hot soup (or water) and mix.Boil the soup for 15 minutes, until the mushrooms are well softened. Meanwhile, melt the 20 grams of preserved butter in a pan and add the remaining mushrooms, tempering them with salt and ground white pepper for 2-3 minutes:After 15 minutes, pass the soup with the blender (hand blender or can be poured into a fixed blender):Add it to the sour cream soup and bring it to a short boil, then season with salt to taste, ground white pepper (I like it more spicy) and 1 nutmeg knife. Add the hardened mushrooms to the soup:Sprinkle with chopped green onions (tails) before serving. I ate soup with slices of black bread fried in the oven, scented with a clove of garlic. A delight!Good appetite. :)


  • 500 grams of fresh champignon mushrooms
  • 1 liter of poultry soup (replaced with water, if you do not have prepared soup)
  • 1 large onion
  • 50 grams of butter
  • 1 tablespoon olive oil
  • 50 grams of flour
  • 250 ml. unfermented sour cream (whipped cream or Dorna sour cream for cooking)
  • salt, white pepper
  • 1 nutmeg knife tip
  • green onions for decoration

Preparation of cream of mushroom soup:

Mushrooms do not wash, because it is not recommended, they absorb water like a sponge, oxidize easily and lose their taste and properties.

Wipe, therefore, the mushrooms, carefully, with a napkin, removing any impurities. Cut the mushrooms into thin slices:

Finely chop the onion, melt 30 grams of butter together with the olive oil in the pot in which the soup will be prepared and add the onion to the heat. Cook for 4-5 minutes, stirring constantly, until soft:Add 350 grams of mushrooms, about a third being kept:Heat the mushrooms until the liquid evaporates, stirring constantly. Add flour and mix well until all the mushrooms are covered:Pour the hot soup (or water) and mix.Boil the soup for 15 minutes, until the mushrooms are well softened. Meanwhile, melt the 20 grams of preserved butter in a pan and add the remaining mushrooms, tempering them with salt and ground white pepper for 2-3 minutes:After 15 minutes, pass the soup with the blender (hand blender or can be poured into a fixed blender):Add it to the sour cream soup and bring it to a short boil, then season with salt to taste, ground white pepper (I like it more spicy) and 1 nutmeg knife. Add the hardened mushrooms to the soup:Before serving, sprinkle with chopped green onions (tails). I ate soup with slices of black bread fried in the oven, scented with a clove of garlic. A delight!Good appetite. :)


  • 500 grams of fresh mushrooms
  • 1 liter of poultry soup (replaced with water, if you do not have prepared soup)
  • 1 large onion
  • 50 grams of butter
  • 1 tablespoon olive oil
  • 50 grams of flour
  • 250 ml. unfermented sour cream (whipped cream or Dorna sour cream for cooking)
  • salt, white pepper
  • 1 nutmeg knife tip
  • green onions for decoration

Preparation of cream of mushroom soup:

Mushrooms do not wash, because it is not recommended, they absorb water like a sponge, oxidize easily and lose their taste and properties.

Therefore, wipe the mushrooms carefully with a napkin, removing any impurities. Cut the mushrooms into thin slices:

Finely chop the onion, melt 30 grams of butter together with the olive oil in the pot in which the soup will be prepared and add the onion to the heat. Cook for 4-5 minutes, stirring constantly, until soft:Add 350 grams of mushrooms, about a third keeping:Heat the mushrooms until the liquid evaporates, stirring constantly. Add flour and mix well until all the mushrooms are covered:Pour the hot soup (or water) and mix.Boil the soup for 15 minutes, until the mushrooms are well softened. Meanwhile, melt the 20 grams of preserved butter in a pan and add the remaining mushrooms, tempering them with salt and ground white pepper for 2-3 minutes:After 15 minutes, pass the soup with the blender (hand blender or can be poured into a fixed blender):Add it to the sour cream soup and bring it to a short boil, then season with salt to taste, ground white pepper (I like it more spicy) and 1 nutmeg knife. Add the hardened mushrooms to the soup:Sprinkle with chopped green onions (tails) before serving. I ate soup with slices of black bread fried in the oven, scented with a clove of garlic. A delight!Good appetite. :)


Cream of mushroom soup

This Mushroom Cream Soup can be eaten exactly the same way or can be used as a sauce for another recipe. We guarantee that it will give an incredible taste to many dishes. It is a much better sauce than many sauces you can buy canned in supermarkets. It is easy to prepare and you can keep it in the fridge for longer.

Heat a saucepan or pot over medium heat and add butter. Melt the butter until it starts to bubble. Add onion and cook for 2 minutes. Then add the sliced ​​garlic. Continue to cook until the onion softens and becomes translucent (about 2 minutes).

Sprinkle the flour over the onion and garlic mixture, stir and cook for 1 minute.
Add the sherry and mix with a wooden spoon.
Add the soup, salt, pepper, bay leaf and thyme sprigs, then cook.
Add the mushrooms and bring to the boil.
Reduce heat to low and leave pan partially covered for 30 minutes.

After 30 minutes, use a blender to turn the soup into a fine cream.
Add the sour cream milk and reheat.

If serving immediately, put the soup in bowls and garnish with freshly chopped parsley and sliced ​​almonds, or homemade croutons.
If you want to keep the sauce for other recipes, take it off the heat and let it cool. Cover it and you can keep it in the fridge for up to 3 days.
Good appetite!


Leek and ginger cream soup

Leek cream soup is very tasty, has a unique taste and a high content of water, fiber and potassium, a mineral that combats water retention and excess salt in the body. Moreover, leeks are low in carbohydrates, being an excellent choice for dinner.

Ginger gives the recipe a special flavor. Due to its ability to speed up metabolism, this spice helps burn fat.

Add fresh ginger cream or powder to soups.



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