Creamy mushroom soup-puree

8 servings

60 minutes

Creamy mushroom soup puree is a delicate and aromatic dish with a velvety texture that combines creamy softness with the rich flavor of mushrooms. Its roots trace back to Indian culinary traditions, where thick and nourishing soups are valued for their warming properties. Potatoes add density to the dish, while mushrooms provide a deep, earthy flavor note. Onions and carrots add a light sweetness, while fresh dill and green onions bring a refreshing touch. This soup is perfect for cozy dinners; it is easily digestible and leaves a pleasant feeling of fullness. It can be served with toasted croutons or fresh bread, and after being stored in the refrigerator, it takes on a thicker consistency, making it even richer when reheated.

Energy value per serving

• Calories: 218.9
• Proteins: 8.1g
• Fats: 12.2g
• Carbohydrates: 21g

Ingredients

• Potato: 500 g
• Champignons: 500 g
• Carrot: 1 pc
• Onion: 2 pc
• Cream: 900 ml
• Dill: 1 bunch
• Salt: to taste
• Ground black pepper: to taste
• Ground red pepper: to taste
• Green onions: 0.5 bunch

Cooking steps

1. Boil the potatoes in salted water and mash them.

   Required ingredients:

   • Potato: 500 g
   • Salt:  to taste

2. Chop 2 medium onions finely, grate 1 large carrot coarsely, sauté everything together in a non-stick pan without oil until cooked, season with salt/pepper, then puree in a blender and add to the potato puree.

   Required ingredients:

   • Onion: 2 pieces
   • Carrot: 1 piece
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Ground red pepper:  to taste

3. Chop the mushrooms finely, sauté in a non-stick pan without oil until cooked, season with salt and pepper, puree in a blender, and add to the pot with potatoes and onions.

   Required ingredients:

   • Champignons: 500 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Ground red pepper:  to taste

4. Pour in the cream, puree again well with an immersion blender to avoid lumps, taste and add salt/pepper if needed, bring to a boil, turn off the heat, add finely chopped dill, mix well, cover and let steep for half an hour.

   Required ingredients:

   • Cream: 900 ml
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Ground red pepper:  to taste
   • Dill: 1 bunch

5. Serve, garnished with finely chopped dill and green onions on top.

   Required ingredients:

   • Dill: 1 bunch
   • Green onions: 0.5 bunch

6. After being stored in the refrigerator, the soup will thicken but will become thinner when heated; if needed, it can be diluted with water or milk.