Mushroom cream soup from frozen mushrooms
Description
The soup is simple and quick to prepare. An aromatic, delicate, and velvety mushroom soup. Mushroom lovers will surely enjoy this creamy mushroom soup recipe. In autumn, be sure to stock up on wild mushrooms—they make the soup much more aromatic and tastier than greenhouse varieties. This easy recipe will help you prepare a creamy mushroom soup using frozen mushrooms. The nutritious and delicious soup comes together quite quickly. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
First, defrost the mushrooms. To speed up the process, you can pour water over them and then squeeze out the water.
- 2
Step 2
Sauté the mushrooms in a pan with butter until all the liquid has completely evaporated, then continue cooking, stirring occasionally, until they develop a light golden crust.
- 3
Step 3
Peel the onion and carrot. Cut the onion as you prefer: into cubes or half-rings. Grate the carrot on a coarse grater.
- 4
Step 4
Peel and chop the garlic; if you don't like garlic in soup, you can omit it.
- 5
Step 5
Sauté the onion, carrots, and garlic until soft. Then add finely chopped spinach and cook for another 3 minutes. You can use frozen spinach.
- 6
Step 6
Place the sautéed vegetables and mushrooms into the blender jar, blend until smooth. Add cream to achieve the desired soup consistency. Then heat the soup.
- 7
Step 7
Serve the soup with croutons or toast. You can add grated cheese, herbs, or roasted seeds.