Table of contents:
- Ingredients for creamy mushroom soup with cream and zucchini
- Method of making creamy mushroom soup with cream and zucchini
Video: Creamy Mushroom Soup With Cream And Zucchini. Step-by-step Recipe With Photo
Creamy mushroom soup with cream and zucchini - thick, aromatic, tender and creamy. To get the perfect dish, cook it with boletus - porcini mushrooms, it is this king of mushrooms that gives a unique flavor to sauces and soups. Creamy mushroom soup (or puree soup) is traditional for European and Russian cuisine. It is prepared with fresh, salted, pickled and dried mushrooms. For a vegetarian menu, cook the broth only with porcini mushrooms.
If you do not give up animal products, then a small piece of chicken meat will make the dish more satisfying and tasty.
Cream and butter are most commonly used in mushroom soup, as these products enhance the mushroom flavor. You can also season the finished dish with cheese - this is another classic combination of products.
- Cooking time: 1 hour 30 minutes
- Servings: 4
Ingredients for creamy mushroom soup with cream and zucchini
- 4 medium boletus;
- 500 g chicken (wings, drumsticks);
- onion head;
- small zucchini zucchini;
- 5 potatoes;
- 1 tomato;
- 1 carrot;
- 200 ml cream 10%;
- 20 g butter;
- a bunch of dill;
- salt, garlic, parsley, broth spices.
Method of making creamy mushroom soup with cream and zucchini
First, cook chicken and mushroom broth - a fragrant base. Put pieces of chicken meat with bones in a soup pot, add a small bunch of parsley, a few cloves of garlic, spices to taste and, of course, the most important ingredient - boletus. Be sure to wash the forest mushrooms, then cut them into cubes and put them with the rest of the ingredients. Pour 1.5 liters of cold water, put on the stove.
Cook for about 40 minutes after boiling over low heat, covered. We remove the greens, pieces of chicken from the finished broth, take out the mushrooms with a slotted spoon, filter through a fine sieve.
Pour the strained broth into a saucepan, put on the stove, bring to a boil. Throw in finely chopped onions. If desired, you can sauté it in a mixture of butter and vegetable oil.
Cut the potatoes into small cubes, send them after the onions.
With a knife for peeling vegetables, remove a thin layer of peel from the zucchini, if the seeds have formed, then remove them. Cut the pulp into cubes, add to the pan.
Grate the carrots finely, add to the soup, so it will cook faster.
Put the tomato in boiling water for half a minute, cool, remove the skin. Cut into cubes, send to the rest of the ingredients.
After boiling, we make a quiet fire and cook for about 25 minutes, it is necessary for the vegetables to become completely soft and give off their aromas.
When the vegetables are ready, pour the cream and add a piece of butter, bring it to a boil again, cook for another 5 minutes.
Grind vegetables with an immersion blender until smooth, creamy.
Pour a portion of the soup into a plate, add the boiled mushrooms, sprinkle with finely chopped dill and serve immediately. Bon Appetit!
You can prepare croutons for this dish - we dry diced white bread in a dry frying pan or in the oven until golden brown. Sprinkle the finished dish with croutons before serving, it turns out very tasty.