Mashed soup with mushroom sour cream

Light, flavorful, dietary, for the whole family! Mushroom soup-puree with sour cream is very tasty, satisfying and easy to prepare. A good choice for those who want to diversify their menu. Also, this soup is suitable for dieting, as it contains few calories.

Maria

Recipe author

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Broth (chicken or vegetable)

Champignons

500

Sour cream

180

Potatoes (large or 3 medium)

Vegetable oil

Nutmeg (pinch)

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 3 g

Fats 40 % 4 g

Carbohydrates 30 % 3 g

59 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 45 min

Step 1:
How to cook mushroom soup with sour cream? Prepare the products. Take chicken or vegetable broth for soup, for lack of it, you can just use water. Choose the highest quality sour cream, natural, without vegetable fats in the composition.
Step 2:
Pour the broth into a saucepan and bring to a boil over medium heat.
Step 3:
Wash the potatoes, peel and cut into small cubes. If the potatoes are large, 2 tubers are enough, if medium, then you can increase to 3-4 pieces.
Step 4:
Wash, dry and finely chop the mushrooms.
Step 5:
Heat the vegetable oil in a frying pan over medium heat, put the chopped mushrooms. Fry them, stirring, for 5-7 minutes. You can also add onions when frying, I cook without it.
Step 6:
At the end, sprinkle the mushrooms with nutmeg, salt, pepper and mix.
Step 7:
Put the potatoes in a saucepan and cook for about 15 minutes. Add the fried mushrooms to the pot with the potatoes. Cook everything together over low heat for 5-7 minutes. Potatoes should become soft — when pressed on it with a spoon, it will easily break.
Step 8:
Remove the pan from the heat and chop the soup with an immersion blender to a puree state. The main difference between mashed soup and cream soups is that the structure of the dish should not be too uniform. There may be small pieces of vegetables or mushrooms in the mashed soup. Return the pan to the heat and bring it to a boil again.
Step 9:
Add sour cream to the pan and mix. Let the soup boil and immediately remove the pan from the heat so that the sour cream does not curdle.
Step 10:
Cover with a lid and let stand for about 10 minutes.
Step 11:
Pour the soup on plates. If desired, you can supplement the soup with pan-fried slices of champignons or crackers. Bon appetit!

Mashed soup with sour cream mushroom will like from the first spoon! This is an incredibly tender, even sour cream soup made of champignons, which is pleasant not only to eat, but also to look at it, and inhale the delicious aroma of mushrooms with notes of nutmeg. The perfect first course for the whole family, starting with the youngest.

Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".

Put the washed and peeled mushrooms on a kitchen towel so that it absorbs excess liquid. Leave on for 15-20 minutes so that all moisture is absorbed into the fabric. It is important to dry the mushrooms well, otherwise, saturated with moisture, they will become watery.

How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.