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Mushroom Creamy Soup

Yields4 Servings

Mushroom cream soup is a delicious and comforting dish, the addition of cream to a mushroom soup can also have some nutritional benefits.

Main Ingredients
 600 g Mushrooms
 400 g Patotoes
 140 g Onion Brown
 200 g Cream
 20 g Butter
 2 tbsp Olive oil or Vegetable oil
 Salt and Pepper to taste
For the Béchamel
 30 g Butter
 2 tbsp Flour White
 500 g Milk
 ¼ tsp Nutmeg
1

Peel and dice the potatoes, then cook them in a pot with enough water to cover them by 1-2 cm

2

Cut one large onion into cubes and slice 2-3 mushrooms thinly to use as garnish later.
Saute the remaining mushrooms with the onion in a mixture of butter and olive oil until cooked, seasoning with salt and black pepper.

3

Next, make the béchamel sauce in a separate pan by melting butter with nutmeg and whisking in flour until smooth.
Gradually add cold milk and cook until the sauce thickens to the consistency of buttermilk.

4

Combine the cooked potatoes and mushrooms with their liquid in a blender and puree until smooth.
Add the béchamel sauce and mix well. Taste and season with salt and pepper as needed. Stir in heavy cream and simmer the soup for another 2-3 minutes.

5

Serve the mushroom cream soup hot with fresh bread or croutons, topped with sauteed mushrooms and coriander( parsley) leaves.
This recipe creates a delicious, fragrant, and creamy soup that is sure to impress.
Enjoy!

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories496
% Daily Value *
Total Fat 37g48%
Sodium 80.58mg4%
Total Carbohydrate 32.42g12%

Dietary Fiber 3.73g14%
Total Sugars 12.57g
Protein 12.43g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.