Creamy Mushroom Soup with Sour Cream
A wonderful recipe for a comforting first course! This mushroom soup is simple and quick to make — a real find for lunch, and so tasty!
Cooking method
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Step 1:
Gather all the ingredients for the creamy soup.
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Step 2:
Clean and rinse the mushrooms, then slice them thin.
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Step 3:
Put the mushrooms in a dry skillet (no oil) over the heat and cook until all the liquid they release has boiled off.
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Step 4:
Chop the onion — roughly, not too fine.
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Step 5:
Add the chopped onion to the skillet with the mushrooms, along with a tablespoon of butter and a tablespoon of vegetable oil, and sauté, stirring well.
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Step 6:
Dice the bell pepper, reserving a little to garnish the finished dish.
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Step 7:
Add the diced bell pepper to the pan and sauté, stirring it in well with the mushrooms and onion.
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Step 8:
Dice the potatoes.
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Step 9:
Add the diced potatoes to the pan, stir everything together, and keep sautéing.
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Step 10:
Pour boiling water over the well-sautéed vegetables and mushrooms, season with salt and black pepper to taste, cover, and continue simmering over low heat.
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Step 11:
For the croutons, cut the rye bread into cubes and put them in a suitable bowl.
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Step 12:
Make a dressing from two garlic cloves pressed through a garlic press and two tablespoons of vegetable oil, and stir to combine.
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Step 13:
Pour the dressing over the bread cubes, toss well, and spread them evenly on a baking sheet. Bake in an oven preheated to 350°F (180°C) for twenty minutes.
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Step 14:
After twenty minutes, transfer the cooked soup from the skillet to a large bowl.
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Step 15:
Blend it with an immersion blender into a smooth puree.
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Step 16:
The pureed soup needs to be brought back to a boil, so pour it back into the skillet and set it on the stove.
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Step 17:
Divide the finished soup into two portions and stir sour cream into one of them.
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Step 18:
Add chopped fresh herbs and croutons to each bowl to taste, garnish with bell pepper, and serve for lunch. Enjoy, everyone!
- This light creamy mushroom soup is tasty, filling, and easy to make — great for anyone who wants to add some variety to the menu. It's also a good choice if you're watching your weight, since it's low in calories. If you're stuck for a first-course idea at lunch, give this mushroom soup a close look — it promises to please with its aroma, flavor, and nourishment. The process is fuss-free, and the soup comes out silky and quite satisfying. If you love pureed soups but worry they're complicated, this recipe is made just for you!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Sour cream with 30 % fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Sweet pepper - 27 kcal/100g
- Champignons - 24 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Rye bread molded - 217 kcal/100g
- Black bread - 217 kcal/100g
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