Creamy Mushroom Soup
Description
Hearty and aromatic soup. Delicious and fragrant mushroom soup can be prepared not only in autumn, during mushroom picking season. This soup can also be made using frozen mushrooms, oyster mushrooms, or button mushrooms. The cooking method is quite simple and quick. You don't have to puree the vegetables; the soup can be served in a more familiar, chunky form. However, I prefer the modern presentation. I hope you will enjoy this recipe. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare the ingredients for the soup.
- 2
Step 2
First, peel the potatoes, wash them, and cut into small pieces. Place the potatoes in a pot and add water until it is about 3-4 cm above the potatoes. Put on the stove to boil.
- 3
Step 3
Peel the garlic, onion, and carrot. Dice the onion into small cubes, grate the carrot, and finely chop the garlic.
- 4
Step 4
Heat a pan with vegetable oil and sauté onion, carrot, and garlic over medium heat.
- 5
Step 5
We thoroughly wash the mushrooms and cut them into pieces.
- 6
Step 6
And we send the mushrooms to the frying pan. Fry, stirring, until lightly golden.
- 7
Step 7
Transfer the contents of the skillet to the pot with the cooked potatoes and simmer for another 2-3 minutes.
- 8
Step 8
Now, using a blender, blend the soup into a puree. You can also use an immersion blender.
- 9
Step 9
Pour the resulting puree back into the saucepan, add the cream, salt and pepper to taste. Mix and bring to a boil.
- 10
Step 10
Pour the soup into a bowl and add finely chopped fresh herbs.