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Mushroom soup with cream

Creamy mushroom soup (puree)

Fragrant, full-flavored, and good for you! This creamy mushroom puree soup comes out very tender and smooth, and it's great for kids. Adults won't turn it down either, since you can dress it up with other ingredients and spices to taste—or just scatter some croutons on top.

Anna

Recipe author

Composition / ingredients

Servings:

Oyster mushrooms

300

Potatoes

Cream (I used 20%)

150

Water

350

Onion

Butter

Salt

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 2 g

Fats 36 % 5 g

Carbohydrates 50 % 7 g

94 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make creamy mushroom soup? Gather the listed ingredients. Pay particular attention to the freshness of the mushrooms and the quality of the butter. I used 20% cream, but you can use a lower-fat one.
Step 2:

Oyster mushrooms have very tough, rubbery stems, so in this soup they'll only be used to make the broth. Rinse the mushrooms very well under running water and cut off the caps. Put just the mushroom stems in a pot, cover them with water, and cook for 10–15 minutes from the time it comes to a boil.
Step 3:

Wash, peel, and slice the potatoes thoroughly. The soup will be pureed with the potatoes, so the size of the pieces only affects the total cooking time.
Step 4:

Cut the mushroom caps into small or medium pieces. Finely chop the onion.
Step 5:

Melt the butter in a skillet and fry the chopped onion for a bit. Add the chopped oyster mushroom caps and fry over medium heat, stirring constantly, until the mushrooms are done.
Step 6:

Take the mushroom stems out of the pot the broth cooked in and add the sliced potatoes. Cook until the potatoes are done, adding salt and pepper to taste.
Step 7:

Add the sautéed mushroom caps to the pot with the cooked potatoes, pour in the cream, and bring the soup to a boil. Check the salt and pepper, and add more seasoning if needed.
Step 8:

Puree the finished soup with an immersion blender, and serve it topped, if you like, with sautéed mushrooms, fresh herbs, or white-bread croutons.

Mushroom soups are very fragrant no matter which mushrooms they're made from. And puree soups are not only delicious but very filling. A simple oyster-mushroom soup like this is perfect for a family dinner, especially in winter. Of course, you can swap the oyster mushrooms for button mushrooms—but it's worth making the soup with oyster mushrooms at least once: you may find the soup tastier with them.
Root vegetables are best scrubbed with a brush or a stiff sponge under running water.