Those who know me know that I have two great passions in the kitchen: wild mushrooms and cream soups. Why forest mushrooms? Because I like to pick them, I like walks and hikes in the woods. I had such a great passion that I am seriously thinking of doing a "Spontaneous Flora Collector Course" . Why cream soups? I fell in love with their finesse, the multitude of combinations, the fact that they are delicious, healthy and nutritious.
Yellow soup has always been tried. I kept postponing because I didn't have fresh yellows or I didn't have enough. When I found them, I preferred to make a stew or ciulama and that's about it. If you like yolks or mushrooms in general, I suggest you try mushroom soup . It's fantastic. I went crazy when I tasted it J )) Try the Yellow Soup with Cheese or Pea Soup with Mushrooms.
700-800 gr yellow
1 white onion
3-4 cloves of garlic
2 tablespoons olive oil
1 sweet potato or 2 white potatoes
200 ml sour cream for cooking
Salt and freshly ground pepper to taste
1.8 L chicken or vegetable soup (you can also add water)
To be served:
Toast or baguette
Goat cheese and / or gorgonzola
Method of preparation:
The mushrooms are washed, cleaned of impurities and left to drain. Chop the onion and garlic, and peel the potatoes and cut them into cubes. Heat the olive oil and butter in a pot. Put the finely chopped onion and leave until it becomes glassy.
I make chicken soup almost every time I make cream soup. There are few soups that do not use chicken soup. I do it quickly (30 minutes) in a pressure cooker. If you have time, I advise you to do it on low heat for 2-3 hours. This time I made a quick soup from chicken cutlery, carrots, onions, parsley and parsnips. When it was ready, I just strained the soup.
After the onion has hardened, but not burned, I put the garlic and let it harden for a maximum of 1 minute. I put the diced potato and the mushrooms broken into pieces. I prefer not to cut the mushrooms with a knife but to undo them with my fingers into strips. Add the chicken soup and cook for 40-45 minutes. All ingredients should be well cooked. Put the pot with the soup aside and with a vertical blender mix / pass the soup well. When it becomes creamy or when we get the desired consistency we stop.
Add sour cream, salt and pepper to taste. Mix the soup with the blender vertically for a few seconds, just as the ingredients are mixed. Put the soup on the fire again and let it boil. If you want you can put a small cube of butter.
Serve hot soup, with toast or baguette, with goat cheese and gorgonzola. It goes very well with cheeses. Not to mention the creaminess…