Cream of mushroom soup with celery
4 servings
40 minutes
Mushroom cream soup with celery is a delicate, aromatic dish of European cuisine that warms and brings comfort. This soup originated as a way to extract maximum flavor from simple ingredients, and its velvety texture makes it perfect for cold evenings. Mushrooms give it a rich mushroom flavor, while celery adds a light spiciness and freshness. Sautéed vegetables reveal the depth of aroma, and herbs complete the composition with fresh notes. The thick consistency is achieved through careful pureeing of the vegetables, and serving it with crispy croutons makes it especially appetizing. This dish is not only tasty but also nutritious, making it ideal for a light dinner or cozy family lunch.
1
Clean the mushrooms, wash them under running water. Cut the stems and caps into pieces. Fill with cold water. Boil with a small onion for 15 minutes. Drain in a colander.
- Button mushrooms: 200 g
- Onion: 2 pieces
2
Peel the vegetables (onion, garlic, carrot) and cut them into cubes.
- Onion: 2 pieces
- Carrot: 1 piece
- Garlic: 3 cloves
3
Sauté vegetables in olive (any vegetable) oil.
- Extra virgin olive oil: 20 ml
4
Pour boiling water over the sautéed vegetables. Cook for 5 minutes.
5
Clean the celery root. Cut it into cubes.
- Celeriac: 200 g
6
Add celery and mushrooms to the vegetable broth. Season with salt and pepper. Cook for 30 minutes on low heat.
- Button mushrooms: 200 g
- Celeriac: 200 g
- Salt: to taste
7
Strain the broth from the vegetables. Puree the vegetables with mushrooms.
8
Add greens and pepper to the ready soup. Boil for 3 minutes. Serve the finished soup hot with croutons made from white bread.
- Fresh herbs: to taste
