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Cream of mushroom soup(Featured Chef Djura)
Super easy
Cheap
Cream of mushroom soup is classic autumn comfort in a bowl — mushrooms are sautéed with onion and thyme until they release all their flavor, then blended into a velvety base with cooking cream. The deep earthy taste of mushrooms pairs perfectly with toasted bread and a splash of white wine.
The secret of the rich flavor is not to rush the mushrooms — they must brown before adding liquid. Serve hot, drizzled with olive oil and sprinkled with freshly chopped parsley. An ideal starter for cold evenings and family lunches, and can also be a light meal with a piece of homemade bread and a salad.
The secret of the rich flavor is not to rush the mushrooms — they must brown before adding liquid. Serve hot, drizzled with olive oil and sprinkled with freshly chopped parsley. An ideal starter for cold evenings and family lunches, and can also be a light meal with a piece of homemade bread and a salad.
Prep
15m
Cook
30m
Wait
10m
| Category: | Soups and stews |
| Seasons | Autumn Winter |
| Cuisine Type | Mediterranean |
| Tags: |
Ingredients
For
4
PERSON Serving size 1 serving = ~300 ml
Ingredients
| 500 g champignons |
| 1 pcs onion |
| 2 cloves garlic |
| 2 tablespoons butter |
| 1 tablespoon olive oil |
| 1 tablespoon flour |
| 1 l vegetable broth |
| 150 ml cooking cream |
| 1 teaspoon dried thyme |
| 1 teaspoon so |
| 1 pinch pepper |
| 1 tablespoon chopped parsley |
Equipment & Tools
Cream of mushroom soup Directions
- Wash the champignons well and slice them into pieces (save a few for garnish).
- Finely chop the onion, mince the garlic.
- In a deep pot, heat the butter and olive oil.
- Sauté the onion for 4-5 minutes until translucent.
- Add the garlic, stir for one minute.
- Add the mushrooms and fry on high heat for 8-10 minutes until they release their water and it evaporates.
- Add a teaspoon of thyme and salt.
- Sprinkle with flour and stir to combine.
- Gradually pour in the vegetable broth while stirring constantly.
- Cook for 15 minutes over medium heat.
- Blend with an immersion blender until completely smooth.
- Umešati pavlaku za kuvanje, probati so i biber.
- Cook for another 2 minutes, do not let it boil.
- Quickly sauté the reserved mushroom slices in butter until golden.
- Serve hot, topped with fried mushrooms and freshly chopped parsley.
Notes
A combination of different mushrooms (porcini, chanterelles) gives a deeper flavor.
If the soup is too thick, add a little broth or milk.
A drop of black truffle or truffle oil makes a difference for special occasions.
Keeps in the refrigerator for up to 3 days.
Nutrition facts
diet vegetarian
Per Serving 1 serving = ~300 ml
| Kilocalorie: | 185 kcal |
| Kilojoule: | 774 kJ |
| Fibers: | 2.5 g |
| Salt: | 620 g |
| Carbs: | 12 g |
| Sugar: | 3 g |
| Fat: | 12 g |
| Saturated fat: | 5 g |
| Cholesterol: | 22 mg |
| Proteins: | 6 g |
Nutrition facts
4 serving(s)
Serving size 1 serving = ~300 ml
Amount per serving
Calories
185 kcal / 774 kJ
% Reference Intake*
Total Fat 12 g
17%
Saturated Fat 5 g
25%
Cholesterol 22 mg
Salt 620 g
10333%
Total Carbohydrate 12 g
5%
Dietary Fiber 2.5 g
10%
Total Sugars 3 g
Protein 6 g
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