Mushroom Soup

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!
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!

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Ingredients

1 teaspoon butter
1 onion, chopped
1 , slices
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
cup heavy cream

Ingredients

Steps

1
Done

Melt the butter in a deep skillet.

2
Done

Add the onion and cook it until soft.

3
Done

Add the carrots, tomato sauce, chicken stock, potatoes, and bay leaves.

4
Done

Season with salt and pepper, then bring the liquid to a boil.

5
Done

Add the mushrooms and dill. Stir, cover the skillet with a lid, and then let it simmer for about 10 more minutes.

6
Done

Add the heavy cream in a bowl, then pour over it 1-2 tablespoons of hot liquid from the skillet and stir well.

7
Done

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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Nutritional Chart

246 kcal
Calories
35 g
Protein
10 g
Fat
8 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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