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Mushrooms cream soup is one of the most delicious vegetable soups. For mushroom lovers, it is a delight. It can be done with any type of mushrooms, from the champignon, to boletus forest (which has a pronounced taste). The French cook it with Chanterelle mushrooms (some very cute yellow-orange mushrooms), with white wine and cream.
Because today I will post a Lent recipe, we will make a total vegetarian mushroom soup, as simple as it is tasty and healthy (but I promise to return also with the Français version that is "dangerously good":) ) .
Ingredients:
-1 kg of fresh mushrooms
-2 carrots
-a stem of celery
-1 white onion and a half (or a small one)
-3-4 medium potatoes (optional)
-2 cloves of garlic (optional)
-green parsley
-2 tablespoons of flour
-1 tablespoon of margarine (beware of the margarine that contains hydrogen, if you do not find such, put more olive oil)
-2-3 tablespoons olive oil
-salt
-pepper (preferably white)
Put water to boil and add the whole peeled onion, the carrots, the celery, the potatoes previously cut into large cubes. We will cook a fresh vegetables soup. There is no way I recommend you to cook the concentrated soups. You will only ruin the flavors harmony and add a lot of chemicals in the plate. So, make an effort to wash 3-4 vegetables and you will have a wonderful vegetable soup, healthy and with no additives.
Braise half of the chopped onion with 3 tablespoons of oil.
Wash the mushrooms, clean and chop them. Then stew them with the onions.
When the mushrooms have softened well, leave them on medium fire, until their sauce boils down by half. Then pour them over the vegetables soup. Sprinkle salt and pepper.
Let everything simmer for 15 minutes (the mushrooms do not require long cooking time, and other vegetables have already been cooked for about 20 minutes). Then strain the broth, keeping the fluid apart.
Prepare the white sauce. Heat 2-3 tablespoons of olive oil. Add flour (if you do not put potatoes to soup, put 4 tablespoons of flour) over oil and stir well. It will be like a thick paste.
Add the margarine and stir until smooth.
Then add a little broth, stirring constantly, until sauce is diluted.
Keep a few slices of mushrooms in the soup (for decoration). Mix the rest with a blender.
If you want the taste of mushrooms to be prominent, mix only the mushrooms and remove the other cooked vegetables. If you want to obtain a richer taste, but a less pronounced mushrooms taste, mix all the vegetables. I've blended them all.
Add the vegetables puree (or just mushrooms) back in the soup and let boil for 1-2 minutes on low fire. Add the ground garlic.
Finally, add the chopped parsley.
Prepare some bread croutons and a few slices of bread with garlic. How do you prepare that? Chop a few slices of bread (slightly older, 1-2 days) cubes and put them in a pan. Sprinkle them with olive oil. Sprinkle salt and garlic powder (if you don't have, in the end you can rub them with a clove of garlic).
Bake them at 200 degrees, for about 5 minutes.
Serve hot with croutons and slices of toast with garlic flavor.
If you don't cook for Lent, you can put a little cream (preferably liquid cream, because it is smoother).
Enjoy!
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