Creamy Mushroom Soup
If you enjoy delicate creamy soups, then this recipe is for you. The uniqueness of this soup lies in the fact that instead of the usual potatoes, celery root is used. This twist makes the soup less calorie-dense, but more original and tender.
Information
Ingredients
- Celery root100 g
- Mushrooms300 g
- Carrots100 g
- Onion120 g
- Processed cheese200 g
- Cream200 ml
- Broth1 l
- Spiceson taste
Directions
Prepare all the ingredients. Use cream with a fat content of 10-30%. Use fresh or frozen mushrooms. For cooking cream of mushroom soup, I used mushroom broth that I had in the freezer from cooking wild mushrooms. It is very aromatic. Instead of mushroom broth, you can use water, meat or vegetable broth. Choose a good quality processed cheese that melts well.
Pour water or broth into a pot of 2.5 liters. Bring to a boil. Meanwhile, peel and thoroughly wash the carrots and onions. Cut the vegetables into cubes. Add them to the boiling broth. Simmer for 4-5 minutes over low heat.
Peel and wash the celery root. Cut it into small cubes. Add it to the rest of the ingredients. Stir and bring to a boil. Cook for 8-10 minutes over low heat.
Thoroughly wash the mushrooms. Cut them into random pieces. Add them to the rest of the ingredients. Stir and bring to a boil. Cook for 8-10 minutes, until all the ingredients are cooked.
Grate the processed cheese. Add the grated cheese and cream to a saucepan. Stir. Bring to a boil. Season with salt and ground pepper to taste. Cook until the cheese shavings melt, approximately 7-10 minutes.
Creamy mushroom soup is ready. Cover with a lid and let it rest for a while. Serve sprinkled with chopped herbs.
Enjoy your meal!
