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Creamy Mushroom Soup with Milk from Fresh Mushrooms

This soup is a real lifesaver for busy home cooks. We brought this recipe back from a summer vacation in Bulgaria. Everyone who loves cooking with mushrooms will enjoy this creamy mushroom soup.

Ksyunya••Author avatar
Recipe author
Mushroom soup puree with milk from fresh mushrooms
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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 18 % 3 g
Fats 47 % 8 g
Carbohydrates 35 % 6 g
112 kcal
GI: 43 / 0 / 57

Cooking method

  1. Step 1:

    Step 1

    Gather all the ingredients you'll need.

  2. Step 2:

    Step 2

    Peel the carrot and onion.

  3. Step 3:

    Step 3

    Cut into cubes.

  4. Step 4:

    Step 4

    Step 4:

  5. Step 5:

    Step 5

    Put them in a saucepan and add butter. Simmer for 30 minutes.

  6. Step 6:

    Step 6

    Grind the mushrooms in a meat grinder.

  7. Step 7:

    Step 7

    Add water to the onion and carrot.

  8. Step 8:

    Step 8

    Step 8:

  9. Step 9:

    Step 9

    Sprinkle the flour into a hot skillet.

  10. Step 10:

    Step 10

    Toast until golden.

  11. Step 11:

    Step 11

    Beat the egg yolks.

  12. Step 12:

    Step 12

    Pour in the yolks. Bring to a boil and turn off the heat.

  13. Step 13:

    Step 13

    Step 13:

  • Set aside a few mushroom caps and run the rest through a meat grinder. Braise the chopped carrot and onion together with the mushrooms in a covered pot, using half the butter, for 30 minutes. Once the carrot is soft, add a little water to the pot, bring to a boil, then press everything through a sieve. In a skillet with the remaining butter, toast the flour until golden and whisk it with hot milk. Stir this mixture into the puréed-mushroom broth, bring it back to a boil, and salt to taste. Take the finished soup off the heat. Whisk the egg yolks with a little of the cooled soup and pour it back in. Slice the reserved mushroom caps and cook them until tender in salted water. The creamy mushroom soup is ready — put the cooked mushrooms in each bowl and ladle the soup over them. Serve with croutons. Enjoy!

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

  • Onion - 41  kcal/100g
  • Forest mushrooms - 21  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  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
  • Wheat flour - 325  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Sea salt - 0  kcal/100g

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