Soup of the day: how to cook mushroom cream soup with cream and parmesan
Soup of the day: how to cook mushroom cream soup with cream and parmesan
Source: dishingouthealth.com
In the "Soup of the Day" section, FoodOboz editorial team shares simple recipes for first courses.
Today we are sharing with you a recipe for mushroom cream soup with a mild creamy flavor and silky texture. We are sure that this dish will appeal not only to vegetarians but also to meat lovers. The undoubted advantage of mushroom soup is that it can be made from any mushrooms: both store-bought champignons and seasonal wild mushrooms.
Soup of the day: how to cook mushroom cream soup with cream and parmesan
It will be needed:
- mushrooms - 500 g
- large onions - 1 pc.
- potatoes - 3 pcs.
- salt, pepper - to taste
- grated Parmesan cheese - 1 tbsp.
- oil - for frying
- cream - optional
- Peel the potatoes, cut them into small pieces, and put them in the boiler.
- Finely chop the mushrooms and onions, put them in a frying pan greased with oil, season with salt and pepper, cover, and wait until the juice evaporates.
- When the liquid from the mushrooms disappears, add a little more oil and fry until golden brown.
- Put the cooked potatoes and mushrooms in a blender, add a little cream and potato broth, and blend well until smooth and homogeneous. Add as much cream and potato broth as you want the soup to be.
- Sprinkle with grated Parmesan cheese when serving.
We also have other recipes for mushroom soups:
- Mushroom soup with rice noodles
- Mushroom soup with buckwheat
- Mushroom soup
- Mushroom soup with sour cream
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