Mushroom cream soup
Mushroom and cauliflower cream soup - a perfect comfort food for winter evenings.
- 500gr fresh mushrooms
- 500gr frozen cauliflower
- 1 potato boiled
- baked garlic (5-6 cloves)
- 200ml sour cream
- white pepper
- paprika flakes
- chicken stock 400ml
- water 500ml
- flour 2 tablespoons
- olive oil
Level of difficulty Average
Preparation time 30mins
Cooking time 30mins
Cost Budget Friendly
Bake the garlic in the oven for 10 minutes.
Clean and thinly slice the mushrooms. Keep a small handful and briefly fry the rest of them in a small amount of oil, with salt and paprika flakes. Use a large soup pot.
Add the cauliflower to the mushrooms, and the potato cut in to chunks. Add flour, mix well and leave for a couple of minutes.
Add water and chicken stock and leave to boil for about 20 minutes until the vegetables are done.
In a separate bowl, pour the sour cream and start pouring soup from the large pot. Mix and add enough soup so that the sour cream mixture is warm. Pour everything back in the soup pot and add the crushed baked garlic and pepper.
In a separate skillet, briefly fry the rest of the mushrooms in a bit of olive oil. Add salt and pepper tot taste.
Pour the soup into a blender and turn it into a cream. Pour it back into the soup pot and keep it warm until served.
Serve with a few fried mushrooms and paprika flakes.
Do not pour the cold sour cream into the soup. Gently bring it to a warmer temperature and then add it to the large pot.
Use very little oil when frying the mushrooms.
You can use all water or all chicken stock, depending on what is available.
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