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Mushroom cream soup of champignons

Creamy Mushroom Soup

What could be tastier than creamy mushroom soup? Everyone loves it, without exception. I've yet to meet a person who would turn down a bowl of delicious, creamy mushroom soup.

Olesya

Recipe author

Composition / ingredients

Servings:

White mushrooms

Onion

Lemon juice

Soy sauce

Olive oil

Butter

Cream (I use 20%)

100

Salt

Pepper

Bay leaf

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 4 g

Fats 56 % 9 g

Carbohydrates 19 % 3 g

110 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

Wash the mushrooms well.
Step 2:

Separate the caps from the stems and cut them into two separate bowls.
Step 3:

Put the caps in a pot, cover with water, and add the peeled garlic cloves, a whole peeled onion, and a bay leaf if you like.
Step 4:

Cook until the mushrooms are done (don't pour out the broth — you'll need it at the end). Discard the onion, but keep the garlic.
Step 5:

Sauté the stems in a preheated, oiled skillet, then add the mushrooms along with the soy sauce and lemon juice.
Step 6:

Cook over low heat until done.
Step 7:

The stems, sautéing in the skillet.
Step 8:

The cream for the soup (you'll use about half a container, no less).
Step 9:

Once the mushrooms (caps and stems) are cooked, let them cool a little, then blend everything together — including the garlic that cooked with the caps.
Step 10:

The soup will come out fairly thick, which is why we saved the broth — start adding it a little at a time to the mushroom mixture until you reach the consistency you want. Season to taste with salt, pepper, and cream — be generous with the cream to make the soup silkier.
Step 11:

The creamy soup is ready! Quick and easy! Enjoy!