Creamy Mushroom Soup
Creamy Mushroom Soup is a comforting, rich dish that tantalizes your taste buds and warms your soul. Packed with fresh mushrooms, vegetables, and a velvety finish, this soup is a delightful way to enjoy a cozy meal at home. Whether it’s a chilly evening or you’re simply craving something hearty, this recipe will surely become a favorite in your household.
Ingredients
- 3 carrots, diced (approx. 300 g),
- 2 tablespoons oil for frying (30 ml),
- Salt to taste,
- 3 cloves of garlic, minced,
- 1 bunch of green onion, chopped,
- 0.5 bell pepper, diced (approx. 75 g),
- 600 g champignon mushrooms, sliced (about 21 oz),
- 700 ml vegetable broth (about 3 cups),
- Ground black pepper to taste,
- Thyme to taste,
- 300 ml sour cream (about 1.25 cups),
- 2 egg yolks,
- Parsley for serving.
Directions
- In a saucepan, heat the oil over medium heat. Add the diced carrots and fry them with a sprinkle of salt until they soften, about 5 minutes.
- Add the minced garlic and chopped green onions to the saucepan, stirring well to combine.
- Introduce the diced bell pepper and continue frying for an additional 5 minutes, stirring frequently.
- Wash and slice the champignon mushrooms. Add them to the saucepan and fry for about 10 minutes, stirring often to ensure even cooking.
- Pour in the vegetable broth, then season with ground black pepper and thyme. Bring the soup to a gentle simmer and cook for 15 minutes while stirring occasionally.
- In a separate bowl, mix the sour cream with the egg yolks. Take 2 spoons of the hot soup and mix them into the sour cream mixture to temper it.
- Gently pour the sour cream mixture into the soup while stirring continuously. Cook for an additional 2 minutes to heat through.
- Remove from heat and garnish with freshly chopped parsley before serving.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Nutrition Info (per serving): Approximately 250 calories, 15g fat, 10g carbohydrates, 5g protein.
How to serve
Creamy Mushroom Soup is best served hot, garnished with freshly chopped parsley for a pop of color and flavor. Pair it with crusty bread or a simple salad for a complete meal. This soup can also be a delightful starter for a dinner party. Serving it in warm bowls enhances the overall experience, making every spoonful a comforting delight.
FAQs
1. Can I use other types of mushrooms in this recipe?
Yes! While champignon mushrooms are delicious, you can experiment with other varieties like cremini, shiitake, or even a mix for added depth of flavor.
2. Is it possible to make this soup vegan?
Absolutely! You can substitute sour cream with a plant-based alternative and omit the egg yolks for a fully vegan version.
3. How do I store leftover Creamy Mushroom Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable broth if necessary to regain its creamy texture.
Creamy Mushroom Soup
Ingredients
Method
- In a saucepan, heat the oil over medium heat. Add the diced carrots and fry them with a sprinkle of salt until they soften, about 5 minutes.
- Add the minced garlic and chopped green onions to the saucepan, stirring well to combine.
- Introduce the diced bell pepper and continue frying for an additional 5 minutes, stirring frequently.
- Wash and slice the champignon mushrooms. Add them to the saucepan and fry for about 10 minutes, stirring often to ensure even cooking.
- Pour in the vegetable broth, then season with ground black pepper and thyme. Bring the soup to a gentle simmer and cook for 15 minutes while stirring occasionally.
- In a separate bowl, mix the sour cream with the egg yolks. Take 2 spoons of the hot soup and mix them into the sour cream mixture to temper it.
- Gently pour the sour cream mixture into the soup while stirring continuously. Cook for an additional 2 minutes to heat through.
- Remove from heat and garnish with freshly chopped parsley before serving.
