If you are planning to cook something new for dinner, be sure to make mushroom cream soup, the recipe of which we present in our article. It will be a great alternative to traditional borsch and cabbage soup, which managed to get bored with everything. In autumn, you can use forest mushrooms for this dish - aspen mushrooms or porcini, and in winter it is quite possible to cook it from a frozen product or buy a box of fresh champignons in a supermarket.
Mushroom cream soup: a recipe for a delicious first course
To prepare a large portion for the whole family you will need:
- 300-400 g of mushrooms, such as champignons;
- several medium sized potato tubers;
- a large onion;
- several cloves of garlic, salt, dill;
- 100 ml of cream, the fat content of which should be 20 percent or more.
Wash and peel the potatoes, cut them into 4-6 parts. Rinse mushrooms, chop into slices, chop onions finely chop. Place chopped vegetables and mushrooms in a pan, cook until potatoes are cooked. After add the onion fried until golden brown, salt and sprinkle with pepper. Now the resulting
mushroom cream soup, the recipe of which is so simple to execute, needs to be whipped in a blender, add cream and pour back into the pan. Cook your dish for a few more minutes. After cooking, serve hot with greens and garlic croutons. They can be made by frying pieces of white bread and 1 clove of squeezed garlic in a small amount of oil.
Mushroom cream soup (photo): recipe with chicken
Of course, the first dish will be much more satisfying if, together with vegetables, appetizing slices of white meat go to the pan, and besides, we will cook it without potatoes. For soup, take:
- 1 chicken breast with bone, but without skin;
- 500 ml of cream, fat content of at least 20%;
- 400 g of fresh champignons;
- 50 g butter or cream margarine;
- A couple of tablespoons of flour, spices and salt to taste, you can also take some greens for decoration.
Mushroom cream soup, the recipe of which is so conveniently supplemented with a delicious chicken, is prepared as simply as the previous version. First, wash the breast, fill it with water and cook until tender - enough for 20 minutes. At the same time, grind the mushrooms and fry them in butter for several minutes, salt and sprinkle with pepper. Then put them in a pan and boil a little. Next, pull out the chicken and mushrooms using a slotted spoon, sort the meat into fibers: you need to grind these ingredients in a blender (each separately) and then mix with each other. If the mass is too dry, add a little broth, and then put everything back into the pan. Melt 30 g butter in a frying pan, pour a couple of tablespoons of flour, stir well (there should be no lumps) and put in soup. The last thing you need to pour cream. Cook for another 7-10 minutes on very low heat, the contents of the pan should not boil. Now you know
how to make mushroom cream soup. It will be a great first course for lunch. Do not forget to decorate it with crispy crackers and herbs.