Creamy White Mushroom Soup
⏳ Time
1 hour + 2 hours
🥕 Ingredients
11
🍽️ Servings
6
Description
Creamy White Mushroom Soup
Ingredients
- Salad Potatoes - 5 pieces
- Dried Chinese mushrooms - 7.1 oz
- 10% cream - 5 fl oz
- Carrot - 1 piece
- Chicken Egg - 1 piece
- Butter - 1.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Herbs - to taste
- Onion - 1 head
- Water - 1 qt
Step by Step guide
Step 1
Soak the dried white mushrooms in cold water for 2–3 hours, then boil for 30 minutes.
Step 2
Strain the resulting broth, gently squeezing the mushrooms to remove excess moisture.
Step 3
Dilute the resulting broth with water if necessary and bring to a boil.
Step 4
Peel the potatoes and carrot, then cut them into cubes and add them to the mushroom broth to cook.
Step 5
Meanwhile, lightly sauté the mushrooms with finely chopped onion in butter.
Step 6
Once the potatoes and carrots are half-cooked, add the sautéed mushrooms and onion.
Step 7
In a small bowl, whisk the egg with the cream thoroughly, adding a little salt if desired.
Step 8
Once the soup reaches a boil, season with salt and pepper, then pour in the egg and cream mixture. Stir very well to avoid clumping of the egg.
Step 9
The egg and cream make the soup thick, while the mushroom broth adds richness and aroma!
Step 10
Before serving, you can garnish the soup with herbs, but sour cream is unnecessary; the soup is delicious as it is!
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