Creamy Mushroom Soup is a comforting dish that warms the soul with its rich flavors and creamy texture. This delightful soup combines the earthiness of mushrooms with the sweetness of carrots and the aromatic touch of garlic and herbs. Perfect for a cozy family dinner or as a starter for a special occasion, this recipe will surely become a favorite in your kitchen. Let’s dive into how to make this delectable soup!
Ingredients
- 3 carrots (approx. 300 g), diced
- Oil for frying (approx. 2 tablespoons or 30 ml)
- Salt to taste
- 3 cloves of garlic, minced
- 1 bunch of green onion, chopped
- 0.5 bell pepper (approx. 75 g), diced
- 600 g champignon mushrooms, sliced
- 700 ml vegetable broth (approx. 3 cups)
- Ground black pepper to taste
- Thyme to taste
- 300 ml sour cream (approx. 1 1/4 cups)
- 2 egg yolks
- Parsley for serving
Directions
- In a saucepan, heat the oil over medium heat. Add the diced carrots and fry them with a sprinkle of salt until they soften, about 5 minutes.
- Add the minced garlic and chopped green onions to the saucepan, stirring well to combine.
- Introduce the diced bell pepper and continue frying for an additional 5 minutes, stirring frequently.
- Wash and slice the champignon mushrooms. Add them to the saucepan and fry for about 10 minutes, stirring often to ensure even cooking.
- Pour in the vegetable broth, then season with ground black pepper and thyme. Bring the soup to a gentle simmer and cook for 15 minutes while stirring occasionally.
- In a separate bowl, mix the sour cream with the egg yolks. Take 2 spoons of the hot soup and mix them into the sour cream mixture to temper it.
- Gently pour the sour cream mixture into the soup while stirring continuously. Cook for an additional 2 minutes to heat through.
- Remove from heat and garnish with freshly chopped parsley before serving.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 4
Nutrition info (per serving): Approx. 250 calories, 15g fat, 20g carbs, 7g protein
How to serve
Serve Creamy Mushroom Soup piping hot in bowls, garnished with freshly chopped parsley for a burst of color and added freshness. This soup pairs wonderfully with crusty bread or a light salad, making it a fulfilling meal option. For a gourmet touch, consider adding a drizzle of high-quality olive oil or a sprinkle of grated cheese on top just before serving.
FAQs
1. Can I make this soup vegan?
Yes! To make it vegan, substitute the sour cream with a plant-based alternative and leave out the egg yolks.
2. How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
3. Can I freeze Creamy Mushroom Soup?
While it’s possible to freeze the soup, the texture may change slightly when thawed. For best results, freeze it without the sour cream mixture, adding it in when reheating later.
Creamy Mushroom Soup
A comforting soup that combines earthy mushrooms with sweet carrots and aromatic garlic, perfect for family dinners or special occasions.
Vegetables
- 300 g 3 carrots, diced
- 30 ml Oil for frying (approx. 2 tablespoons)
- Salt to taste
- 3 cloves 3 cloves of garlic, minced
- 1 bunch 1 bunch of green onion, chopped
- 75 g 0.5 bell pepper, diced (approx.)
- 600 g 600 g champignon mushrooms, sliced
Broth & Seasoning
- 700 ml 700 ml vegetable broth (approx. 3 cups)
- Ground black pepper to taste
- Thyme to taste
Creamy Mixture
- 300 ml 300 ml sour cream (approx. 1 1/4 cups)
- 2 pieces 2 egg yolks
Garnish
- Parsley for serving
Preparation
- In a saucepan, heat the oil over medium heat. Add the diced carrots and fry them with a sprinkle of salt until they soften, about 5 minutes.
- Add the minced garlic and chopped green onions to the saucepan, stirring well to combine.
- Introduce the diced bell pepper and continue frying for an additional 5 minutes, stirring frequently.
- Wash and slice the champignon mushrooms. Add them to the saucepan and fry for about 10 minutes, stirring often to ensure even cooking.
Cooking
- Pour in the vegetable broth, then season with ground black pepper and thyme. Bring the soup to a gentle simmer and cook for 15 minutes while stirring occasionally.
- In a separate bowl, mix the sour cream with the egg yolks. Take 2 spoons of the hot soup and mix them into the sour cream mixture to temper it.
- Gently pour the sour cream mixture into the soup while stirring continuously. Cook for an additional 2 minutes to heat through.
- Remove from heat and garnish with freshly chopped parsley before serving.
Serve piping hot in bowls, garnished with parsley. Pairs well with crusty bread or a light salad. For a gourmet touch, add a drizzle of olive oil or grated cheese just before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.