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Mushroom sour cream puree soup

Creamy Mushroom Soup with Sour Cream

Light, fragrant, diet-friendly, for the whole family! Creamy mushroom soup with sour cream is very tasty, filling, and easy to make. A good choice for anyone looking to shake up their menu. It also suits a diet, since it's low in calories.

Maria

Recipe author

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Composition / ingredients

Servings:

Broth (chicken or vegetable)

Button mushrooms

500

Sour cream

180

Potatoes (large, or 3 medium)

Vegetable oil

Nutmeg (a pinch)

Salt

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

Cooking method

Cooking time: 45 min

Step 1:

How do you make creamy mushroom soup with sour cream? Gather the ingredients. Use chicken or vegetable broth for the soup; if you don't have any, you can just use water. Choose the highest-quality, natural sour cream, with no vegetable fats in it.
Step 2:

Pour the broth into a pot and bring it to a boil over medium heat.
Step 3:

Wash, peel, and cut the potatoes into small cubes. If the potatoes are large, 2 are enough; if medium, you can go up to 3–4.
Step 4:

Wash, dry, and finely chop the mushrooms.
Step 5:

Heat the vegetable oil in a skillet over medium heat and add the chopped mushrooms. Fry them, stirring, for 5–7 minutes. You can also add onion while frying; I make it without.
Step 6:

At the end, sprinkle the mushrooms with nutmeg, salt, and pepper and stir.
Step 7:

Add the potatoes to the pot 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. The potatoes should turn soft — they'll break apart easily when you press them with a spoon.
Step 8:

Take the pot off the heat and blend the soup with an immersion blender to a purée. The main difference between a chunky purée soup and a cream soup is that the texture shouldn't be perfectly smooth — a purée soup can have small bits of vegetable or mushroom in it. Return the pot to the heat and bring it back to a boil.
Step 9:

Add the sour cream to the pot and stir. Let the soup come to a boil and immediately take the pot off the heat, so the sour cream doesn't curdle.
Step 10:

Cover and let it rest for about 10 minutes.
Step 11:

Ladle the soup into bowls. If you like, top it with pan-fried mushroom slices or croutons. Enjoy!

You'll love this creamy mushroom soup with sour cream from the very first spoonful! It's incredibly tender — a creamy mushroom purée soup that's a pleasure not just to eat but to look at, and to breathe in the gorgeous aroma of mushrooms with notes of nutmeg. The perfect first course for the whole family, even the littlest ones.
Important! Whether or not the recipe gives an amount of water for the soup, it's best to go by your own preferences (whether you like a thick or thinner soup), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potatoes, grains, and other ingredients belong in the soup, which may not match yours. In practice this means that if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch — for one or two people. To do this, scale all the recipe ingredients down to 1–2 servings, and figure the water at about one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Don't forget that some of the liquid will boil off during cooking. After tasting a small portion, you can adjust both the amount of liquid and the proportions of the ingredients to your taste. Down the road, like most experienced cooks, you'll be able to add the water and the ingredients by eye.
Lay the washed, peeled mushrooms on a kitchen towel so it soaks up the excess moisture. Leave them for 15–20 minutes so all the moisture is absorbed into the cloth. It's important to dry the mushrooms well, or they'll soak up water and turn watery.
For how to choose the perfect pot for soup, porridge, or pickling, see the article on pots.