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Mushroom soup mashed mushrooms with cream

Creamy Button Mushroom Soup

A light soup for anyone who loves a refined, mellow flavor! I simply adore mushrooms and anything made with them. Mushroom soups are especially wonderful — their aroma fills the whole house. I have all sorts of soup recipes, and here I'd like to share a creamy puréed mushroom soup. You'll need raw button mushrooms or any other tender, soft variety (tougher wild mushrooms won't do here), since we'll be blending them smooth.

LioVita

Recipe author

Mushroom soup mashed mushrooms with cream

Composition / ingredients

Servings:

Button mushrooms (fresh)

600

Onion

Garlic

Butter (up to 2)

Flour

1.5

Milk (low-fat)

Heavy cream (fresh)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 3 g

Fats 56 % 9 g

Carbohydrates 25 % 4 g

107 kcal

GI: 75 / 0 / 25

Cooking method

Cooking time: 35 min

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First, sauté the mushrooms in a skillet with a little oil. Set some aside — you'll need them later. To the pan, add the finely chopped onion and garlic along with the flour, and keep cooking. Now pour the milk into a saucepan and bring it to a boil. Add the sautéed mushrooms with the onion and flour and simmer briefly. Then purée the soup smooth with a blender. Pour the purée back into the pot, add the heavy cream and the mushrooms you set aside, and bring it to a boil. Ladle the soup into bowls and finish each with a swirl of sour cream or cream on top. It's lovely served with croutons.