I really like different cream soups. This is mushroom, broccoli puree soup, and pumpkin, but it was the mushroom that was always a favorite. I confess that I always add cream to this soup, it is with them that it acquires such a wonderful creamy taste. But now fasting, and mushrooms are something that you can eat in unlimited quantities, as long as you have a healthy stomach. But only without adding cream, butter, etc.
To make soup, we need:
- Champignons - 300 gr.
- Carrots - 1pc.
- Onion - 1pc.
- Potatoes - 2 pcs.
- Flour - optional.
First, put a pot of water on the fire.
Cut the carrots into small pieces and put them in a saucepan with water, put a few leaves of bay pepper there.
While it is boiling, we cut the potatoes. 10 minutes after the carrots, add the potatoes to the pot.
While the vegetables are boiling, cut the mushrooms and fry them in a skillet.
Usually mushrooms are fried in this soup with onions, but I do not put it in this soup.
Cut a few mushrooms, but you do not need to fry them.
After 20 minutes, the vegetables will be ready, add the fried mushrooms to them and cook for another 10 minutes.
Now transfer all the vegetables and mushrooms to a blender and beat, gradually adding the mushroom broth.
Put a few chopped, but not fried mushrooms in the remaining broth, and let them cook for 3-4 minutes.
Pour the soup into bowls, garnish with mushrooms and herbs!
That's all! Champignon cream soup is ready !!