The easiest mushroom soup

Name: The easiest mushroom soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 2 pcs Potato; Leek; 3 cups Water; Champignons; 2 cups Cream 20% fat; 1 clove Garlic; 1 pinch Dried thyme / savory; 1 pinch Ground black pepper; 0.5 tsp Salt; Thyme / savory; Olive oil; Mushrooms

Servings: 4 Total Time: 50 mins Difficulty: Beginner

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This mushroom soup is really easy and quick to make. All the ingredients just need to be boiled for 15 minutes and chopped with an immersion blender. Just be careful when pureeing the hot soup so as not to burn yourself with splashes. Thanks to the potatoes, the soup will thicken well and acquire a delicate creamy consistency. For a rich creamy aroma, add hot cream or milk at the end. Be sure to season the finished soup with spices and herbs.

Cooking Method: Boiling Cuisine: European Courses: First Course Recipe Keys: Dairy

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Healthy

Prep Time 20 mins Cook Time 30 mins Total Time 50 mins Difficulty: Beginner Servings: 4 Calories: 66,67 Best Season: Autumn, Fall

Products for the recipe

For the main course

2 pcs Potato (240 g)

Leek (150 g)

3 cups Water (600 g)

Champignons (400 g)

2 cups Cream 20% fat (420 g)

1 clove Garlic (5 g)

1 pinch Dried thyme / savory (1 g)

1 pinch Ground black pepper (1 g)

0.5 tsp Salt (3.5 g)

For serving

Thyme / savory (to taste)

Olive oil (to taste)

Mushrooms (to taste)

Step-by-step photo recipe

GETTING READY

Wash and peel the potatoes. Peel the garlic. Wash the leeks and mushrooms. Prepare the immersion blender.

For the soup you will need the white part of the leek.

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STEP 1

Cut the potatoes into small pieces. Chop the champignons into random slices. Cut the leek into thin half rings.

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STEP 2

Boil water in a saucepan. Put potatoes and leeks in boiling water. Cook for 5 minutes.

Replace the water with vegetable or chicken broth for a richer flavor.

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STEP 3

Add the champignons to the potatoes. Cook for another 10 minutes after boiling again.

Mushrooms can be sautéed first to enhance the flavor.

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STEP 4

Pour the cream into a saucepan. Press the garlic through a press and add to the cream along with the thyme. Bring to the boil.

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STEP 5

Blend the potatoes and mushrooms with an immersion blender until smooth. While continuing to blend the mixture, gradually pour in the cream.

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STEP 6

Salt and pepper the soup. Stir. Let the finished dish sit covered for 10 minutes.

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MAKE AN IMPRESSION

Before serving, garnish the mushroom soup with fried mushrooms, herbs and butter.

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Nutrition Facts

Servings 4

Amount Per Serving
Calories 66.67kcal

% Daily Value *
Total Fat 4.74g8%
Total Carbohydrate 4.49g2%
Protein 1.78g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mushroom soup, easy recipe, quick soup, creamy soup, immersion blender, 15-minute recipe, potato soup, homemade soup, comfort food, creamy texture, hot soup, cooking tips, spices and herbs, dairy addition, rich flavor

File under 15-minute recipe comfort food cooking tips creamy soup creamy texture dairy addition Easy Recipe homemade soup hot soup immersion blender mushroom soup potato soup quick soup rich flavor spices and herbs

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The easiest mushroom soup

The easiest mushroom soup