Soup with mushrooms and cream cheese
Description
The recipe won't take much time. You can use either button mushrooms or oyster mushrooms, but only fresh ones. It's easy to find them even in winter, so you can make this soup any time of year. If you don't have a blender, chop the mushrooms as finely as possible right away. Garnish the finished dish with olives, herbs, or croutons. The soup is ready to serve.
Instructions
- 1
Step 1
1. Wash and cut the mushrooms into small pieces.
- 2
Step 2
2. Heat a pan with vegetable oil and add the mushrooms, along with 1 spoon of water and salt. Simmer over low heat. When the mushrooms are cooked, add flour and mix well.
- 3
Step 3
3. Transfer the prepared mixture to a separate plate.
- 4
Step 4
4. Place the mushrooms in a blender and pulse until coarsely pureed, leaving some large pieces.
- 5
Step 5
5. Pour 1.5 liters of water into a saucepan and bring to a boil. Place the mushroom porridge into the boiling water.
- 6
Step 6
6. Add the cream cheese to the pot, mix well, and cook until fully melted. The soup should have a thick consistency, so if it's still too thin, simmer over low heat until it thickens.
- 7
Step 7
7. Season the ready soup with salt and pepper to taste. Pour the soup into bowls, slice the olives into rounds, chop the herbs, use them to garnish the soup, and serve.