Creamy mushroom soup
Description
The soup is simple and quick to prepare. For this dish, I used two types of mushrooms: king oyster mushrooms and shiitake. The soup has a rich flavor, as it's made with a generous amount of various vegetables. Serve the dish hot. You can garnish it with fresh herbs or croutons. Serve with herbs and sour cream.
Instructions
- 1
Step 1
1. Rinse the mushrooms and place them in a bowl, pour 2 cups of warm water over them, and let them soak for half an hour.
- 2
Step 2
2. Drain the mushrooms into a colander and set the liquid aside for now. Rinse the mushrooms thoroughly.
- 3
Step 3
3. Wash the king oyster mushrooms and cut off the stems, setting them aside, then slice the caps into thick pieces.
- 4
Step 4
4. Peel the onion and carrot, then dice them into small cubes. In a saucepan, melt a tablespoon of butter and olive oil, then add the onion, carrot, and mushroom stems, along with thyme, salt, and black pepper. Cook until softened. Pour in 4 cups of plain water and the liquid used to soak the mushrooms. Bring to a boil and simmer for about 30 minutes.
- 5
Step 5
5. In another saucepan, melt the remaining butter, wash and finely chop the leek, and cook for 10–15 minutes until golden brown. Strain the previously cooked vegetables through a sieve, drain them in a colander and discard, reserving the liquid separately.
- 6
Step 6
6. When the leek has acquired the desired color, add both types of mushrooms to it and mix.
- 7
Step 7
7. After a few minutes, add the flour, mix well, and cook for 5 minutes.
- 8
Step 8
8. Pour the wine into the mushrooms, add the cream, and mix well. Add the prepared broth, season with salt and pepper to taste, add the chopped thyme, and cook for 15 minutes.
- 9
Step 9
9. Serve the soup immediately after cooking, garnished with chopped parsley.