Cream of mushroom soup

Votes: 2

Time: 1 hour 20 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 378, total fat 23 G., saturated fats 13 G., proteins 12 G., carbohydrates 34 G., fiber 3 G., cholesterol 66 mg, sodium 736 mg, sugar 9 G.

This mushroom soup is surprisingly tender and creamy even with a minimal amount of cream. The combination of several types of mushrooms gives it a pleasant texture and rich flavor. Use fresh button mushrooms and any other dried mushrooms, such as porcini mushrooms, which have a rich aroma. Leeks, spices, fresh herbs, and a splash of wine perfectly accentuate the mushroom flavor and make it even more warming.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

40 g dried porcini (or any other) mushrooms
7 cups chicken broth, homemade or store-bought, lightly salted
6 tablespoons unsalted butter
5 cloves garlic, crushed
300 g of chopped champignons
2 leeks (white part only), thinly sliced
2 medium shallots, thinly sliced
7 tablespoons flour
3 sprigs of parsley
3 sprigs of fresh thyme
1 bay leaf
0.5 cups heavy cream
1 tsp Madeira
1 teaspoon coarse salt

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: porcini mushrooms, champignon mushrooms, cream, red wine, leeks, thyme, parsley

Cooking the dish according to the recipe:

Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour it over the mushrooms. Let them soak for 20 minutes. Remove the mushrooms with a slotted spoon, leaving the broth in the bowl. Coarsely chop the mushrooms.
In a large saucepan, heat the butter over medium-high heat. Add the button mushrooms and swollen mushrooms and cook, stirring occasionally, until the mushrooms soften and the liquid has evaporated slightly, about 6 minutes. Add the leeks and shallots and cook, covered, stirring occasionally, until the onions are translucent, about 4 minutes. Add the flour and cook, stirring, for another 2 minutes.

Pour in the mushroom broth, being careful not to let any sand from the bottom of the bowl fall into the pan, and bring to a boil, stirring constantly. Tie the parsley sprigs, fresh thyme, and bay leaf with kitchen string and add to the soup. Reduce the heat and simmer for 10 minutes. Remove from heat and let cool.
Remove and discard the herb bundle. Pour the soup into a blender in several batches and blend until smooth. Hold a sieve over a large bowl and strain the mushroom soup. Return to the saucepan and reheat over medium heat.
Stir in the cream, Madeira, and salt and pepper to taste. Ladle the soup into warm bowls and serve immediately.

Categories:

recipe / Calorie content of prepared meals / Blender / Appetizers / Vegetable appetizers / Soups / Creamy soups / Cream soups / Food Network - recipes

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