Mushroom soup

The most delicious mushroom creamy soup

mushroom soup recipe

The combination of cream, cream cheese and mushrooms — so delicious, just lick your fingers

Ingredients:
Champignons — 200 grams;
Potatoes — 2 pieces;
Cream (you can milk) — 100 grams;
Carrots — 1 piece;
Cream cheese — 70-100 grams;
Onion — 1 piece;
Dill — 1 bunch;
Salt — to taste, pepper to taste;
Vegetable oil for frying.

The most delicious mushroom creamy soup.
Step-by-step recipe

To prepare mushroom creamy soup, you first need to boil in a saucepan two liters of water.
While water is heated, we will prepare potatoes.
It should be washed, peeled and cut into small cubes (I cut a cube 1-1.5 cm in size).
After the water boils, put the potatoes in there and cook for about ten minutes.
While the potatoes are brewed, we peel the onions and cut them into small cubes.
Raw carrot is mine, peel and three on a large grater.

We now turn to the preparation of mushrooms.
Champignons need to be cleaned and cut into small plates (I cut into plates 1.5-2 mm thick).
Mushrooms you can take any, not necessarily mushrooms: use the ones that you like.
Then you need to fry the vegetables.
On the heated frying pan, pour the vegetable oil, lay the cut vegetables (onions, carrots and champignons), fry for three or four minutes, stirring occasionally.
Ready frying is added to a pot of boiling potatoes, and cook it all for another seven or ten minutes.

Cream cheese cut into small cubes (I sometimes rub it on a small grater, so it dissolves faster in the soup).
When the ingredients are cooked seven or ten minutes, add the milk, melted cheese.
Cream cheese should dissolve well in the soup.
When all ingredients are laid out in a saucepan, add salt and black ground pepper to your liking. We give time to boil.
If you like spices, then you can add them to the soup. It will become more fragrant.
Take a small bunch of dill, washed, cut the tips and finely chopped.
When the soup is boiling, remove it from the fire, add finely chopped greens, and mix everything thoroughly.
After adding greens, cover the pan and let it brew for ten minutes — the soup is ready.

Mushroom creamy soup is very well combined with baked croutons, rubbed with garlic.
It’s very easy to cook croutons.
Bread for rusks can use any (white or black) so that the bread does not crumble, it must be dried (do not take fresh bread). Cut the dried bread into small cubes.
On a hot frying pan with vegetable oil, put the bread cubes and crushed garlic, fry until golden brown.
After roasting the breadcrumbs are best laid out on a napkin: to stack excess fat.
You can put the bread cubes of garlic on a baking tray and bake in the oven, stirring occasionally with a shovel.
Toast can also perfectly match toast or toast, rubbed with garlic.
Bread cut into slices (to your taste) and fry in a heated frying pan in vegetable oil on both sides, and after it has cooled slightly, rub garlic.

 

Mushroom soup

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