creamy mushroom soup without cream

creamy mushroom soup without cream

Original recipe mushroom cream soup

Mushroom cream soup with sour cream and dill
Preparation time 15 mins
Cooking time 25 mins
 

Ingredient:

  • 500 g mushrooms
  • 2 carrots
  • 2 potatoes
  • 1 onion
  • 2 cloves garlic
  • 3 tablespoons olive oil (or 30 g butter)
  • 10 g celery / parsnips (optional)
  • 100 g sour cream
  • Thyme / nutmeg, to taste
  • Salt
  • Pepper

 

Optional:

  • croutons
  • Fried or baked bruschettas

 

Mushroom cream soup delights with its specific creaminess and taste, serving hot or even hot, being easy to make, because you don't need too many ingredients when you want to prepare it. And you can serve it as a main course or main course or it can become a softer sauce for other dishes, if you consider that the creamy mushroom soup is not full enough on its own.

You will start by cleaning the mushrooms without washing them, because they will start to oxidize and may lose their taste for mushroom cream soup. Instead, wipe them off with dirt using a dry kitchen towel. Then, cut them into thin slices and set them aside, moving on to the vegetable preparation.

Finely chop the onion and fry it in olive oil for about 3 minutes together with the sliced or chopped garlic, then add the rest of the vegetables that you have usually cleaned and cut into cubes. Add enough water to boil and leave them over medium to low heat, covered, as in the mushroom cream soup.

At a distance of 10 minutes, add 350 grams of the amount of mushrooms and let them simmer with the rest of the ingredients. When they have been cooked (the potatoes and carrots are cooked, the mushrooms are no longer hard), take the pot off the heat and let it cool a little, so that you can handle the pot.

creamy mushroom soup without cream

Then, they can be given through a classic blender or vertical mixer, to catch the specific texture for the cream of fasting mushroom soup, if you do not add sour cream. Put the cream back on the fire and let it boil for a few more minutes, seasoning with pepper and salt, aromatic herbs, adding sour cream, letting it boil.

The rest of the mushrooms (around 150 g) are fried in butter or oil, in order to take a slightly reddish shape and to be placed on top of the cream, in the decoration of the mushroom soup. Take the dish off the heat and you can immediately serve the dish in bowls garnished with a few pieces of fried mushrooms and croutons or slices of bread or baguette fried in the oven with olive oil and garlic, for example.

If you prefer a dietary cream mushroom soup, you will avoid sour cream, being able to replace it, at the end, with a spoonful of low-fat yogurt or a vegetarian yogurt, in order to keep the fasting recipe. You can also garnish with a little ground pepper, dehydrated vegetables or hot peppers or chopped parsley.

An alternative to cream of mushroom soup, which uses similar ingredients but is meant to emulate belly soup, is pleurotus soup. This type of fungus has a stronger texture and is easily cut into strips, which is why it retains a similarity with beef belly strips in the preparation. In this case, boiled mushrooms will be prepared with some vegetables and, possibly, kaizer or smoked ribs, for a richer taste, in the case of those who do not have a vegan or vegetarian diet, at the end of drinking with yolks and sour cream with crushed garlic.

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