Mushroom Soup

  • Difficulty: Basic
  • 50 minutes
  • 4 servings

When making mushroom soup, you usually blend it at the end to get a creamy and smooth consistency, right? But if you want to experiment with your soup, let the mushrooms as is for a crunchier experience!

Ingredients Needed for Mushroom Soup

1 teaspoon butter 1 onion, chopped 2 tablespoons of tomato sauce 4 cups of chicken stock 2 potatoes, cut into cubes 2 bay leaves, dried 3 ounces of champignon mushrooms, slices 2 ounces of pleurotus mushroom, slices dill, chopped ⅓ cup heavy cream sesame seeds

How to Cook Mushroom Soup

  1. Melt the butter in a deep skillet.
  2. Add the onion and cook it until soft.
  3. Add the carrots, tomato sauce, chicken stock, potatoes, and bay leaves.
  4. Season with salt and pepper, then bring the liquid to a boil.
  5. Add the mushrooms and dill. Stir, cover the skillet with a lid, and then let it simmer for about 10 more minutes.
  6. Add the heavy cream in a bowl, then pour over it 1-2 tablespoons of hot liquid from the skillet and stir well.
  7. Pour this mixture into the skillet and combine it into the soup. Cook everything for one more minute then turn off the heat.

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