If you're planning to make something for lunchbrand new, be sure to make cream soup with mushroom, the recipe of which we give in our article. It will become an excellent alternative to traditional borsch and shcham, which managed to get bored with all the order. In the autumn for this dish you can use wild mushrooms - boletus or white, and in winter it is quite possible to cook it from a frozen product or to buy a box of fresh mushrooms in a supermarket.
Cream-mushroom soup: a recipe for a delicious first course
To prepare a large portion for the whole family you will need:
- 300-400 g of mushrooms, for example champignons;
- several potatoes of medium size;
- large onion bulb;
- a few cloves of garlic, salt, dill;
- 100 ml of cream, the fat content of which should be 20 or more percent.
Wash and peel the potatoes, cut it into4-6 parts. Mushrooms also rinse, crumble, slice onions finely chop. In the pot, place the sliced vegetables and mushrooms, cook until the potatoes are ready. After add the toasty to golden color, salt and sprinkle with pepper. Now the resulting cream soup with mushroom, the recipe of which is so simple in execution, you need to beat in a blender, add the cream and pour it back into the pan. Cook your dish for a few more minutes. Once cooked, serve hot with greens and garlic crisps. They can be made by frying pieces of white bread and 1 clove of extruded garlic on a small amount of butter.
Mushroom cream soup (photo): recipe with chicken meat
Of course, the first dish will be much more substantial if, together with the vegetables, tasty pieces of white meat go to the pan, besides, we will cook it without potatoes. For soup, take:
- 1 chicken breast with stone, but without skin;
- 500 ml of cream, fat content of at least 20%;
- 400 g of fresh champignons;
- 50 g of butter or cream margarine;
- a couple of tablespoons of flour, spices and salt to taste, you can also take a little greens for decoration.
Cream-soup mushroom, the recipe of which is so breezycomplemented by a delicious chicken, prepared as simply as the previous version. First, wash the breast, fill it with water and cook until done - enough for 20 minutes. At the same time, grind the mushrooms and fry them in butter for a few minutes, season with salt and sprinkle with pepper. After you put them in a saucepan and cook a little. Next, pull the chicken and mushrooms with a noise, the meat sorted into fibers: these ingredients must be grinded in a blender (each separately), and then mixed with each other. If the mass is too dry, add a little broth, and then put everything back into the pan. In a frying pan, melt 30 g of butter, sprinkle a couple of spoons of flour, stir well (there should be no lumps) and put into soup. Lastly, you need to pour the cream. Cook for 7-10 minutes on a very slow fire, the contents of the pan should not boil. Now you know how to make soup-cream mushroom. It will be an excellent first dish for lunch. Do not forget to decorate it with crispy croutons and greens.
