How to make mushroom cream soup better than in a restaurant? A simple, but very important, trick

How to make mushroom cream soup better than in a restaurant? A simple, but very important, trick

According to this recipe, the dish will definitely not burn.

Edible mushrooms contain various vitamins and trace elements. They have an antioxidant effect, are rich in protein, they contain potassium, calcium, iron and other minerals necessary for human vitality. In addition, it is a treasure trove of vitamins: A, B, C, D. There are many ways to cook mushrooms, but today I want to offer you to prepare a cream soup from them.

Ingredients

• mushrooms: 300 g;
• porcini mushrooms: 100 g;
• potatoes: 100 g;
• water: 600 ml;
• salt to taste;
• thyme: 2 g;
• garlic: 1 clove;
• onion: 100 g;
• butter: 150 g.

Preparation

Step 1.

Rinse the mushrooms and cut randomly.

Step 2.

Rinse and chop the porcini mushrooms. If you are going to use dried mushrooms, you should first soak them in warm water for 30 minutes.

Step 3.

Peel potatoes and onions and cut arbitrarily, but preferably smaller, so that the products are cooked faster.

Step 4.

Fry mushrooms, porcini, onions and potatoes in butter (literally 7-10 minutes) on medium heat, then add thyme and garlic and pour water.

Step 5.

When all the vegetables are cooked, the soup should be beaten in a blender to a homogeneous mass.

Step 6.

Pour the soup into a saucepan, add salt and bring to a boil over medium heat.

Lifehack: to keep the soup from sticking, you need to stir it constantly. If occasionally you allow yourself fatty foods, you can add cream to it, and when serving – truffle oil.