Puree soup with mushroom sour cream

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   How to cook cream of mushroom soup with sour cream? Prepare your food. Use chicken or vegetable broth for the soup; if you don’t have it, you can just use water. Choose the highest quality sour cream, natural, without vegetable fats.

2. STEP 2

   

   Pour the broth into the pan and bring to a boil over medium heat.

3. STEP 3

   

   Wash the potatoes, peel and cut into small cubes. If the potatoes are large, 2 tubers are enough, if they are medium, then you can increase to 3-4 pieces.

4. STEP 4

   

   Wash the champignons, dry and finely chop.

5. STEP 5

   

   Heat vegetable oil in a frying pan over medium heat, add chopped mushrooms. Fry them, stirring, for 5-7 minutes. You can also add onions when frying; I cook without them.

6. STEP 6

   

   Finally, sprinkle the mushrooms with nutmeg, salt, pepper and stir.

7. STEP 7

   

   Place the potatoes in the pan and cook for about 15 minutes. Add the sauteed mushrooms to the pan with the potatoes. Cook everything together over low heat for 5-7 minutes. The potatoes should become soft - when pressed with a spoon, they will break easily.

8. STEP 8

   

   Remove the pan from the heat and puree the soup with an immersion blender. The main difference between puree soup and cream soups is that the structure of the dish should not be too uniform. There may be small pieces of vegetables or mushrooms in the puree soup. Return the pan to the heat and bring to a boil again.

9. STEP 9

   

   Add sour cream to the pan and stir. Let the soup boil and immediately remove the pan from the heat so that the sour cream does not curdle.

10. STEP 10

    

    Cover with a lid and let sit for about 10 minutes.

11. STEP 11

    

    Ladle the soup into bowls. If you wish, you can supplement the soup with slices of champignons or croutons fried in a frying pan. Bon appetit!

Comments on the recipe

ClayKsa

23.10.2023

5

Thanks for the pureed mushroom soup. You can add soy sauce for taste.

Maystin

23.10.2023

5

Lately I've fallen in love with pureed soups. This time I chose a recipe for puree soup with mushroom sour cream. I took frozen champignons; I did not fry them for personal reasons, but immediately put them in the pan along with the potatoes. When it was almost ready, I added salt and a little nutmeg. I cooked the potatoes until the potatoes were completely cooked. Then I pureed the whole mass with a submersible blender until it became a homogeneous puree. Added two tbsp. l.15% sour cream and mix well with a spoon. I put the fire on, brought it to a boil and that’s it! The wonderful aromatic soup is ready. I really liked how it turned out. Maria, thank you very much for the recipe!