Cream of white mushroom soup
Description
Perfect for lunch. Generally speaking, preparing soups and other dishes is a matter of taste—some people prefer classic versions, while others like to try something unusual. And if you enjoy culinary experiments, I recommend trying this amazing creamy white mushroom soup at home. It has a rather interesting composition, but believe me, the taste turns out to be divine, with all the ingredients complementing each other perfectly. Regarding the offal, you can add more of some ingredients and less of others. For example, I completely omitted the gizzards and added more hearts. So there are no strict rules in this simple creamy white mushroom soup recipe. The main thing is to cook with a positive attitude—then everything will turn out great.
Instructions
- 1
Step 1
Place a saucepan over heat and melt the butter in it. Add the vegetable oil, then add the grated carrots and chopped onion. Simmer the vegetables over low heat until soft.
- 2
Step 2
We rinse the white mushrooms under water, dry them, and cut into small pieces. We place them in a pot with the vegetables and continue simmering until the mushrooms release their juice, then add water.
- 3
Step 3
Now clean the offal from membranes, vessels, and so on, rinse them, and cut into smaller pieces if necessary. Place the offal (except liver) into a pot and boil for about 20 minutes. Then add diced potatoes, season the soup with salt and pepper, and continue cooking for another 15–20 minutes.
- 4
Step 4
At the very end, add the liver, cream, and mustard, mix everything, bring the soup to a boil, cook for another 2 minutes, then turn off the heat and let the soup steep, covered, for 5 minutes. Then serve the hot, aromatic soup in bowls, garnish with fresh herbs, and bring to the table.