Mushroom soup with cream
4 servings
45 minutes
Mushroom soup with cream is a refined dish of European cuisine that combines the rich aroma of porcini mushrooms and the tenderness of cream. The history of this soup goes back centuries when hunters and gatherers prepared it in the forest using fresh mushrooms and simple ingredients. The soup has a velvety texture, a rich flavor of forest mushrooms, the softness of potatoes, and a light creamy sweetness. Barley adds heartiness to it, while dill provides a fresh aroma. It is an ideal choice for a cozy family dinner or festive table. It warms on cold days and delights gourmets with its sophisticated taste. Mushroom soup with cream can be served with crispy croutons or fresh bread to complement its rich flavor.
1
Cook the groats. Chop the mushrooms finely and fry them in hot oil. Separately, fry the grated carrot and chopped onion.
- Pearl barley: 0.5 glass
- White mushrooms: 300 g
- Carrot: 1 piece
- Onion: 1 piece
- Vegetable oil: 20 ml
2
Boil diced potatoes in a pot. Do not drain the water, but add the carrot-onion sauté directly into it and blend everything with a mixer or blender until you get a very liquid homogeneous puree.
- Potato: 2 pieces
- Carrot: 1 piece
- Onion: 1 piece
3
Place on low heat, pour the cream into the pot, and add the pearl barley. Bring to a boil and remove from heat. Sprinkle with dill.
- Cream: 1 glass
- Pearl barley: 0.5 glass
- Dill: to taste