Cream of mushroom soup
The perfect mushroom soup
This delicious cream of mushroom soup is both nutritious and low in calories – an excellent combination for a diet! It’s very easy to prepare and you only need a few ingredients to cook it. In this recipe we have used champignons, but you can experiment with other types of mushrooms, even a mixture. You can also adjust the seasoning to your own taste.
There are about 300 species of mushrooms in the genus Champignon. Garden-variety (agaricus campestris) and forest-edge variety (agaricus arvensis) are the most popular. When it is young, its silky white, convex cap flattens and becomes slightly yellow. Its trunk has a collar visible to us, and it smells good. Peel the mushrooms never! Much of the beneficial nutrients and flavors are found just beneath the hat’s surface. Clean with a fresh brush or by scraping with a knife before using.
Since the beginning of human civilization, mushrooms have been consumed and used as flavorings. Its nutritional value was also recognized by the Greeks and Romans, and for the past two millennia, certain varieties of mushrooms have been grown in East Asia. Mushrooms are becoming more and more important in our diets because they are chemical-free, cholesterol-free, and nutritive without being fattening. Its primary nutrient is protein, which has a composition akin to that of animal protein and can thus be utilized in place of meat. They contain protein as well as fats, carbohydrates, flavorings, mineral salts (potassium, phosphorus, etc.), and appetite-stimulating glutamic acids. Their medicinal effects should also not be undervalued, in addition to their high nutritional value. Certain mushroom species are thought to contain antibiotics that fight tuberculosis, while others are thought to contain antibiotics that fight typhoid and cancer.
It is primarily utilized in soups, risottos, and fillings.The mushroom degrades quickly due to its high water and protein content, which also makes it easy for pathogens to grow there. Foods containing mushrooms should only be consumed fresh because rotting mushrooms can cause fatal poisoning!
Cook your cream of mushroom soup!
We think that searing the mushrooms before using them will make the cream of mushroom soup really delicious. To prevent the butter or oil from being absorbed by the mushrooms, make sure to cook this in a dry pan. Using stock will help you get even better results when cooking. This soup would be fantastic with a slow-cooked chicken stock! Add some more flavorful mushrooms, like shiitake or boletus, to the champignons to further intensify the flavors. We hope you have a great time cooking! You can watch our video underneath the recipe for additional assistance. Enjoy your food!
Ingredients of cream of mushroom soup:
- 500 g champignon
- 1 medium leek
- 1 cup of cooking cream
- 4 cups of water or broth
- 1/2 cup of dry white wine
- 50 g unsalted butter
- 1 tbsp of plain flour
- salt & pepper, chopped parsley
Steps of cream of mushroom soup recipe:
- Sear the sliced mushrooms in a dry pan over a high heat until golden brown on both sides. Set aside.
- Heat the butter and fry the sliced, salted leeks for 4-5 minutes. Dust with the flour and sauté for a further minute. Pour in the wine and allow to evaporate.
- Add the stock or water and the sautéed mushroom slices. Season with salt and pepper. Add the parsley and cook over a low heat for 60 minutes.
- Mix with the cream and puree the soup thoroughly. Cook for another 5 minutes.
- Serve with a few mushroom slices and toast cubes. Enjoy your meal!
Watch our video about cream of mushroom soup recipe: