Creamy mushroom soup

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to cook pureed mushroom soup? Prepare the following ingredients. Particular attention should be paid to the freshness of the mushrooms and the quality of the butter. I used 20% cream, but you can use less fat.

2. STEP 2

   

   Oyster mushrooms have very hard (rubber) legs, so they will only be used in the soup for preparing the broth. Rinse the mushrooms very well under running water, cut off the caps. Place only the mushroom stems in the pan, add water and cook for 10-15 minutes from the moment it boils.

3. STEP 3

   

   Wash the potatoes thoroughly, peel and cut them. The potato soup will be pureed, so the size of the potatoes cut will only affect the overall cooking time of the soup.

4. STEP 4

   

   Cut the mushroom caps into small or medium pieces. Chop the onion finely.

5. STEP 5

   

   Melt butter in a frying pan and fry some chopped onion. Add the chopped oyster mushrooms and fry over medium heat, stirring constantly, until the mushrooms are cooked.

6. STEP 6

   

   From the pan in which the mushroom broth was cooked, remove the oyster mushroom legs and add the chopped potatoes. Cook until the potatoes are done, adding salt and pepper to taste.

7. STEP 7

   

   Add the oyster mushrooms fried until tender to the pan with the prepared potatoes, pour in the cream and bring the soup to a boil. Check for salt and pepper, add spices if necessary.

8. STEP 8

   

   Puree the finished soup using an immersion blender and can be served by adding fried mushrooms, fresh herbs or white bread croutons if desired.

Comments on the recipe

asa

19.11.2023

4.5

I love this soup, thank you. I personally liked the version of pureed mushroom soup with soy sauce.

Testomania

19.11.2023

4.8

I love a variety of puree and cream soups, and the first place among them in my eyes is mushroom! I’ve made it with champignons before, but I came across this recipe for “mushroom puree soup with cream,” where the main ingredient is oyster mushrooms, which I buy quite often. I was pleasantly surprised by the result; with oyster mushrooms, the puree soup has a more expressive mushroom taste and aroma than with champignons. Not only the adults, but also the children enjoyed their lunch. A very tasty and filling dish. I loved this recipe and recommend it!