VEGETARIAN

Mushroom Cream Soup with Sour Cream

Soups | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Mushroom Cream Soup with Sour Cream

Ingredients

Potatoes - 2 pieces
Fresh Mushrooms - 17.6 oz
Onion - 1 piece
20% Sour Cream - 3 tablespoons
Vegetable Oil - 2 tablespoons
Butter - 1.4 oz
Bay leaf - 1 piece
Water - 17 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Thoroughly wash the mushrooms and peel the potatoes. From the total amount, take about 10 mushrooms, cut them in half (if the caps are not too large, you can use them whole), place them in a pot, cover with water, and put on the heat. After boiling, add salt, pepper, bay leaf, diced potatoes, and cook until the potatoes are tender.

Step 2

Cut the remaining mushrooms into arbitrary shapes (do not chop too finely, as they will reduce significantly during stewing), place them in a skillet (without oil), cover with a lid, and set over medium heat. After the mushrooms release water, reduce the heat, uncover, and stew, stirring occasionally, until all the water evaporates. Then add vegetable oil, salt, pepper, finely chopped onion, mix well, cover, and stew until the onion is cooked.

Step 3

Return to our broth (Step 1). Remove the bay leaf from the broth, use a slotted spoon to scoop out all the contents and place them in a deep bowl suitable for pureeing with a blender. Do not drain the broth! While the contents are still warm, add 40 grams of butter and the stewed mushrooms (set aside 2 tablespoons, which we will add at the very end) and start blending until smooth.

Step 4

Next, gradually pour in the broth in small portions, mixing thoroughly each time until homogeneous. You may not need all the broth; adjust the thickness to your liking. Add the 2 tablespoons of reserved stewed mushrooms to the finished mixture, stir, pour the soup into a pot, and set over very low heat. As soon as the soup begins to boil (characteristic bubbles appear on the surface), turn it off immediately.