A cream of mushroom soup tastier than the ones in the envelope and certainly healthier ;).
I don’t accidentally mention the cream soup in the envelope. I have to admit that in the old days, I used to escape from time to time in the sin of buying a packet of cream soup. Not just any, that’s right, but the cream of mushroom soup seemed delicious to me at the time, not yet knowing the wonder that can be made at home from fresh vegetables, without flavor enhancers and other chemicals.
The recipe is very easy to make, and the ingredients are easy to find in any market or supermarket.
I used 500 grams of mushrooms (1/2 pleurotus and 1/2 champignon), 2 suitable potatoes, 1 parsnip, 1 carrot, 1 onion, a head of Romanian garlic, 1-2 tablespoons of olive oil, 1 tablespoon of thyme, 25 gr. of butter (now I used homemade butter with spices)/sweet cream, salt and pepper. Vegans can replace the butter/cream with a tablespoon of olive oil.
I peeled the carrots, parsnips and potatoes, cut them into cubes and put them in a pot with enough water to cover them, added a little salt and let them boil for about 15-20 minutes. In the meantime, I also washed the mushrooms, cut them into rounds and put them in a pan with a little olive oil and onion cut into scales. At the end, I added the garlic, thyme, salt and pepper for flavor and left them for another 2 minutes.
When the vegetables in the pot were almost cooked, I added what we had in the pan (minus some mushrooms that I kept for decoration) and boiled them again for another 5-10 minutes. I pureed all the ingredients with a hand blender, added butter, a little salt and a little pepper and .. that was about it!
I garnished the soup with a few slices of mushrooms saved from the soup, some croutons from homemade wholemeal bread, the core of a walnut and 2-3 strands of chivas.
You just have to try the recipe and the cream soup from the envelope will become history ;).