How to Make Mushroom Cream Soup

Mushroom cream soup is not very often on the menu because my children also remove mushrooms from pizza. I still cook it occasionally and enjoy its specific taste, trying to convince them too. Considering that it has a creamy texture, it still gets a passing grade, provided that it does not run into any unground pieces.

It is of better quality than the one bought from a bag, so try it for sure. With small changes, you can prepare it during Orthodox fasting, even when you fast “on the water”. If you want, add grated carrots, parsley, or celery. In that case, omit the milk.

Note: They say that champignons should not be reheated, so I recommend that you make a measure for one meal.

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Mushroom Cream Soup

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Breakfast

By queensrecipes – Serves: 4

Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes

Ingredients

• 1 head of onion
• 300 g of mushrooms
• 1.5 dl milk (can be plant-based)
• 2 tablespoons of thickeners (corn starch)
• 1 pinch of salt
• 1/2 teaspoon of spice mix
• Little pepper to taste
• Parsley leaf
• 30 g of butter (or 3 tablespoons of olive oil)

Instructions

1

Wipe the champignons with a damp cloth, then chop them into small pieces.

2

Fry the finely chopped onion in the melted butter, until it becomes glassy.

3

ADVICE: If you are fasting, fry in oil or stew in a little water.

4

Add the mushrooms and simmer until the liquid they release evaporates.

5

Pour water (about 1.5 l) and cook for ten minutes.

6

Dissolve the thickener in milk, pour it into the boiling broth and stir until it thickens.

7

PLUS TIP: You can use vegetable milk, but make sure it is not sweetened.

8

Season with salt, a mixture of spices and a little pepper.

9

Mix with a hand mixer, sprinkle with chopped parsley and serve warm.

Notes

They say that champignons should not be reheated, so I recommend that you make a measure for one meal.