Mushroom soup soup Cream soup or cream soup? How right? By and large, the first from the second option does not differ much: soup-puree is prepared on the basis of broth or water, while cream soup is cooked with the addition of egg yolks, cream or milk. And they are introduced at the very end of the cooking process. In addition, in cream soups, only one ingredient is the main ingredient. In our case, the soup is lean and the thickener is fried flour. Very delicate and almost dietary dish. By the way - lean. If desired, you can serve fried toast with garlic to the prepared mushroom cream soup.
Ingredients:- Mushrooms champignons 300 g
- Carrot 1 pc.
- Onions 3 pcs.
- Potatoes 3 pcs.
- Sunflower refined sunflower oil 50 ml
- Pepper fragrant 5 pcs.
- Pepper black ground 3 pinch
- Salt 0.5 tsp.
- Wheat flour 3 tbsp. l.
- Paprika sweet ground 0.5 tsp.
- Oregano dry 0.5 tsp.
- Garlic 1 clove
- Step 1 On a 3 liter pot, take: 300 grams of champignons, 3 large potatoes, 3 medium onions, 1 large carrot, 1 clove of garlic, 3 bay leaves, spices, vegetable oil and 2-3 tablespoons of wheat flour.
- Step 2 Carrots clean and cut into large rings, peel the onion. Vegetables pour water, add bay leaf, allspice and cook for 30 minutes.
- Step 3 Peel the potatoes, cut into small cubes and add to the broth. Cook for another 20 minutes.
- Step 4 Wash the champignons and cut into slices. The remaining onion finely chopped.
- Step 5 Fry the onions and mushrooms with spices (dry oregano, paprika, black ground pepper) in vegetable oil for 5-7 minutes.
- Step 6 Fry 2-3 tablespoons of flour in a frying pan until brownish. The process takes about 5 minutes.
- Step 7 Champignons and flour add to the broth and cook for 10-15 minutes.
- Step 8 Then remove the soup from the heat and squeeze out a clove of garlic.
- Step 9 Using the blender, all the ingredients will be crushed. Let the soup brew and serve to the table.