Delicious Mushroom Cream Soup With Croutons. Step-by-step Recipe With Photo

Creamy mushroom soup with croutons and cheese is easy to make for lunch. This simple recipe with butter turned out to be incredibly tasty, but almost any edible forest mushrooms and ordinary champignons will do, just the taste will be slightly different every time. The recipe uses mushroom broth, I keep it when I roll pickled mushrooms for the winter. Homemade broth can be replaced with two cubes of mushroom broth, they are also very fragrant. The zest of the recipe is that the mushrooms must first be fried with onions, and then the soup with fried mushrooms must be cooked, it is much tastier.

• Cooking time: 45 minutes
• Servings: 4-5

Ingredients for creamy mushroom soup with croutons

• 500 g of fresh mushrooms (boletus, boletus, boletus);
• 400 g potatoes;
• 200 g of onions;
• 30 g parsley;
• 20 g butter;
• 1.5 liters of mushroom broth;
• 100 ml heavy cream;
• 4 slices of loaf;
• 40 g parmesan;
• salt, vegetable oil.

Method of making delicious mushroom cream soup with croutons

Remove the thin sticky skin from the caps of the butter, scrape the legs. If the mushrooms are clean, without sand, then such processing is quite enough, if not, then we put the gifts of the forest in a colander, rinse with strong water. Cut the prepared mushrooms finely. Peel and chop the onions. Pour a tablespoon of vegetable oil for frying into the pan, add butter. First, put the mushrooms in melted butter, fry over high heat for about 12 minutes, when the moisture almost evaporates, add chopped onion. Cook everything together for 15 minutes, until the onion is translucent.

Take a soup pot with a thick bottom, transfer the fried butter with onions into it.

Peel the potatoes, cut into cubes, put in a saucepan. I advise you to use boiled potatoes for this creamy mushroom soup recipe, wax varieties are not suitable.

Next, pour the mushroom broth into a saucepan, salt to taste, bring to a boil. Cook over low heat for about 20 minutes, until the potatoes are soft. If bouillon cubes are used, then pour 1.5 liters of boiling water and chop the cubes, in this case you do not need to add salt.

Put finely chopped parsley 5 minutes before cooking. Fresh dill and celery are also great for creamy mushroom soup.

When the potatoes are very soft, grind the soup with an immersion blender to a creamy consistency.

Pour heavy cream into a saucepan, mix. We return the soup to the stove, heat it for a few minutes, you do not need to bring it to a boil so that the cream does not curl.

Toast white bread slices or a loaf in a toaster, cut the toasted bread into cubes. Pour a portion of puree mushroom soup into a plate, put croutons on top.

Sprinkle the croutons with grated Parmesan.

Separately fry the onions until caramelized, put them on croutons, decorate with herbs and serve immediately. Bon Appetit!

For vegetarian and lean menus, use vegetable or olive oil for frying, vegetable cream instead of dairy, and replace parmesan with tofu.