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Creamy Mushroom Soup with Parmesan

Make an incredibly fragrant, delicious soup with porcini mushrooms! This creamy mushroom soup with Parmesan looks and tastes outstanding—truly restaurant quality. Parmesan, mushrooms, and cream come together beautifully for a soup that's silky, rich, and remarkably aromatic, as well as filling and satisfying. Serve it with fresh herbs, croutons, or homemade bread; sautéed pieces of mushroom or meat make a great topping. It's best eaten hot, right after cooking, since puréed soups cool down fast and lose flavor and aroma as they do.

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Mushroom puree soup with cheese
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 3 g
Fats 58 % 7 g
Carbohydrates 17 % 2 g
89 kcal
GI: 100 / 0 / 0
    1. To make this delicious soup, prep everything in advance: clean the mushrooms of any forest debris, wash them well, and cut them into large pieces. Set aside a few sliced mushrooms to garnish the finished soup. You can really use any mushrooms—button mushrooms work well—but porcini make the soup especially fragrant. Peel and dice the onion. Peel and mince a clove of garlic. Wash and dry the parsley and green onion; finely chop the green onion, and leave the parsley in sprigs or chop it fine. Grate the Parmesan on the medium holes of a box grater. 2. With everything prepped, you're ready to cook: set a large sauté pan over medium heat, add the oil, let it warm, then add the onion. Sauté, stirring, for 5 minutes. Add the garlic and mushrooms and cook, stirring constantly, for another 5 minutes. Pour in the broth, bring to a boil, then lower the heat and simmer, covered, for 8 minutes. Transfer the soup to a suitable container and blend it smooth, then return it to the pot. Bring back to a boil, add the cream, salt, and ground black pepper, stir, and keep it on the heat for 2–3 minutes. Stir in the Parmesan and immediately take the soup off the heat. 3. Ladle the soup into bowls and garnish with chopped herbs. You can also top it with sautéed mushroom slices or croutons. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh porcini mushrooms - 34  kcal/100g
  • Fried white - 162  kcal/100g
  • White pickled - 24  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Green onion - 19  kcal/100g
  • Olive oil - 913  kcal/100g
  • Parmesan cheese 45% fat content - 389  kcal/100g
  • Sea salt - 0  kcal/100g
  • Vegetable broth - 13  kcal/100g

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