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Mushroom cream soup

Mushrooms are a very important supporting food type for human body, that contains vitamin D! That's why Chinese people use it in every wok food.

Cream soup can be made from many types of mushrooms, we can variate the types as well. For me, the traditional white champions or chanterelles are the favourites, but be brave, try different types!

  • 400 g mushrooms
  • 400 ml chicken stock
  • 200 ml water
  • 200 ml cooking cream
  • 1/2 pcs unpeeled, washed onion
  • 2 spear parsley, fresh
  • 1 spear thyme, fresh
  • 1 pcs bay leaf
  • 1 pinch salt
  • 1 pinch freshly ground color pepper
  • 2 tbsp parsley, fresh, chopped

  1. Boil the cleaned mushrooms in the stock and water in a 2-litre big cooking pot with the onion, herbs, bay leaf, salt, and pepper until it gets soft.
  2. Take aside the herbs, purée the soup with the robot mixer or a blender.
  3. I prefer this soup with cream, so I usually add the cream at this point and carefully cook it on low heat because the cream can may curdle on high heat.
  4. At the end, I add the chopped parsley and taste it if it needs more salt or pepper.

Good points

  • High in iron
  • High in niacin
  • High in pantothenic acid
  • High in phosphorus
  • High in potassium
  • Very high in riboflavin
  • High in selenium
  • Very high in vitamin B6
  • High in vitamin C

If you would like to avoid cream, just use 400ml stock and 400ml water for the soup.

Preparation time: 40 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 104.26 kcal
Carbohydrates: 8.04 g
Cholesterol: 23 mg
Sugar: 4.68 g
Protein: 4.92 g
Fat: 6.26 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com