In Russian cuisine, a liquid dish, which was a broth left over after cooking meat, was called a stew. It was considered food for the poor. Only under Peter I the word "soup" was introduced into everyday life, and the dish itself took a worthy place on the tables of the nobility. At the present stage, about one hundred and fifty types of soups are known in the world, and they, in turn, are divided into thousands of types.
One of the delicious and nutritious soups is mushroom cream soup. There is a classic recipe that can be diversified by adding ingredients or changing their quantity to get exactly the taste that the whole family will love. Cream soup with mushrooms can be prepared with champignons, which are considered mandatory in the classic version of this soup, or you can add porcini mushrooms, chanterelles or even mushroom assortment. Mushroom cream soup is also prepared with cream or cheese. Consider several options for this dish.
Mushroom cream soup is prepared from the following ingredients: fresh champignons 500 gr, garlic 1 clove, butter two tablespoons, cream 25% 300 gr, salt and pepper to taste, wheat flour three tablespoons, olive oil two tablespoons, thyme - one pinch. Rinse the champignons, set aside two champignons for decoration, separate the legs from the rest and chop coarsely, chop hats into slices. Pour 1.5 liters of cold water into the pan, add a clove of garlic, thyme and legs of champignons. Boil for half an hour until boiling over low heat.
While the water is warming, take a pan, pour olive oil and put out the hats, salt and close the lid. Cook for five minutes over high heat. Mushroom juice is formed in the pan, pour it into the pan, and fry the mushrooms for another ten minutes. Hats are ready, put in a pan ten minutes before the end of cooking. Garlic and thyme must be removed from the pan. Pour a glass of broth with a ladle. Put butter, flour in a stewpan and fry over low heat, stirring for four minutes. Pour the broth into a thin stream and stir with a whisk so that there are no lumps for about ten minutes. Pour the saucepan into a blender and add dressing from the stewpan. Beat and return the soup to the pan. Next, bring our boiled mushroom cream soup to a boil and pour in the cream, slightly warm over low heat and season with spices. The soup is ready. Before serving, cut two sliced champignons into thin slices.
Another delicious recipe is mushroom cream soup with cheese. We cook it according to the same recipe, only in a saucepan to butter and flour you need to add cheese before pouring boiling water. Cheese You can use hard Parmesan, cream cheese or the one you like, but remember that it must have a flavor to give the dish a peculiar cheese flavor. Another way is even simpler - pour the grated cheese into a plate before serving.
It turns out very delicious mushroom soup in pots, for the preparation of which we need: fresh mushrooms 500 gr, one head of onion, one celery root, green onion, parsley root 1 piece, one bay leaf, herbs to your taste, vegetable oil 4 tbsp. l., seasonings, green pepper. Mushrooms are cut into pieces and put in a pan, fry for about half an hour on low heat. We remove the mushrooms and fry the pepper, sliced in strips, onion, chopped parsley and celery until golden brown in the remaining oil. Clay pot, filled with a liter of water, salt and put in a cold oven. Turn it on and bring the water to a boil. We put pepper, onion, mushrooms and roots in boiling water, mix, add dill, seasonings, herbs, parsley and leave for fifteen minutes. You can decorate the dish with green onions, which must first be finely chopped. Sour cream is added to the soup as desired.
Bon Appetit.