Cream of Mushroom Soup

---

---

Full recipe

As the folk wisdom says: “Soup is good, but cream soup is even better”. Okay, maybe it’s loud about people, but personally I like cream soups very much. Of course, sometimes I just want to eat something liquid and hot, such as borscht, and sometimes I want to treat myself to something more refined, and at the same time easy to prepare. This is the recipe we will talk about – cream soup with mushroom, or as it is called cream of mushroom soup.

• 

All ingredients for making cream soup are available in every store all year round, so you can enjoy the dish all year round. We will need potatoes, champignons, onions, carrots, cream, milk, prepared cheese. There are also some substitutions that I will write about later.

• 

• 

• 

First, we clean the potatoes and cut them into a middle cube. Pour about 700 ml of water into the pot, throw the potatoes there and place them on the stove.

• 

• 

We need to bring it to full readiness. After boiling potatoes salt and leave to cook for 10-15 minutes.

To check if the potatoes are cooked, pierce them with a fork. If the potatoes are hard and the fork does not go well, you should continue cooking. The only thing is that there are some varieties of potatoes that remain fairly hard even when ready.

Tip

While the potatoes are boiling, we need to fry onions, carrots and mushrooms. Clean the onions and slice them. In fact, the type of slicing does not play a big role, because later we will beat everything in a blender, but the whole rings are heavier to stir, and small onions can dry up while frying. Rub the carrots on a coarse grater.

• 

• 

Fry vegetables on a small fire, previously adding to the frying pan a small piece of butter or a spoonful of oil.

• 

It is ideal to do this in a non-stick frying pan, which will not stick onions. And to avoid scratching the surface, I advise you to use a silicone spatula.

Fry for 5 minutes, until transparent. During this time, all the bitterness will come out of the onion and it will become sweeter.

• 

• 

• 

Fried vegetables are stored in separate containers.

• 

Then wash well under running water of mushrooms. I always take only champignons, as they are the safest, fastest in cooking and very tasty. Take hard mushrooms as this is a measure of their freshness. Cut the pure champignons into slices. Fry the cut mushrooms on high heat.

• 

• 

• 

We need the mushrooms to fry, but do not start boiling, because a huge amount of fluid is emitted from them. We constantly stir mushrooms so that they don’t burn. In about 5 minutes, they will start to show a golden brown crust, which means we have achieved the desired effect. We need to add salt and pepper, stir and remove from the fire.

• 

Now the main moment has come – we will turn individual ingredients into cream soup. We can do this in two ways. The first is to beat with an immersion blender right in the pot, where the potatoes were cooked.

• 

• 

The second is to pour and pour all the ingredients into a bowl of a table blender and whip it.

• 

Let’s honestly say that both options are fully adequate. The only thing is that the immersion blender leaves larger product fractions, but the final taste of the creamy soup is not affected. We put potatoes in one container with the water in which it was boiled, and fried onions, carrots and champignons. In my case, the container is a bowl of blender. We whip everything to the point of homogeneity.

• 

The longer to whip, the less lumps will be. However, you shouldn’t be paranoid either, a few minutes with your head will be enough for any blender. Cream should be added to the whipped vegetables.

• 

• 

Most often I take 20%, but the refrigerator had only 33%, so I made a mix of cream and milk, in a 50/50 ratio.

Depending on your tastes, in the future you can try to make a cream of mushroom soup more fatty using only 33% cream, or less – without cream, using only milk. But I recommend to stick to the golden mean, proven over the years and dozens of recipes.

Tip

We whip everything up to homogeneity and move on to the last ingredient – processed cheese. You can also take ordinary cheese, but I prefer the bright creamy taste of processed cheese. Most often I take kinds with no additives – they fit the delicate cream soup perfectly. Now pour the whole mass from the blender back into the pot. Rub the cheese on a large grater and throw it into the pot, cook it for 5-7 minutes until the cheese melts.

• 

If you whipped right in the pot, with the help of an immersion blender, you do not have to wash additional dishes – and this, I tell you, is a good bonus!

Fact

In 5 minutes, the processed cheese begins to melt in a cream soup.

• 

The number of pieces of cheese and their size are reduced, up to complete dissolution. If they stay and you want to get rid of them completely, whisk the soup again until it is homogeneous.

Ready-made cream of mushroom soup is best served with homemade breadcrumbs from loaf. To do this, cut off a few slices of bread loaf and cut off their crust. Cut the bread into cubes. Fry the bread cubes in a frying pan with oil, turning them over once to the other side. If there is a lot of oil left in the breadcrumbs, put them after frying on a plate with a paper towel.

• 

• 

I also recommend seasoning the dish with a ground set of peppers – then a subtle spicy flavor will be added to the divine creamy taste.

• 

As you can see, there is nothing complicated in cooking according to this recipe. And you can easily repeat the dish in your kitchen. By the way, you can also cook mushroom cream soup in a multicooker, if you fry and cook food one by one, and whip it in a separate dish.

Bon appetit! Don’t starve 😋