The latest recipes

Cream of mushroom soup

Cream of mushroom soup

Fry the finely chopped onion in melted butter until it becomes glassy.

Add the cleaned, washed sliced ​​mushrooms and garlic.

Pour over half of the soup with chicken, pepper and salt if needed. Boil over medium heat for half an hour.

The rest of the soup is mixed with a tablespoon of starch and finally poured over the mushroom soup that has boiled for half an hour.

Leave it to boil for another 5 minutes, during which time we stir so that it doesn't stick.

Leave to cool a little then put everything in a blender and make the cream.

Serve with sour cream, bread croutons and green dill.


Leek and ginger cream soup

Leek cream soup is very tasty, has a unique taste and a high content of water, fiber and potassium, a mineral that combats water retention and excess salt in the body. Moreover, leeks are low in carbohydrates, being an excellent choice for dinner.

Ginger gives the recipe a special flavor. Due to its ability to speed up metabolism, this spice helps burn fat.

Add fresh ginger cream or powder to soups.


Cream of mushroom soup

Extremely full and consistent, the cream of mushroom soup is ideal in the cold season, managing to keep us hungry for a long time, due to the intake of protein from mushrooms and fats from butter and cream.
Also called vegetarian meat, it is consumed in large quantities by those who fast, or who want to maintain their weight, but also in various dishes of restaurants. They can be cooked in any form: on the grill, in the pan, in the oven. Also very versatile in terms of recipes.

I recommend other mushroom soups on meat with confidence:

Mushroom Cream Soup Ingredients:

700 g Mushroom mix
100 g onions
4-5 cloves of garlic
50 g butter
30 g white flour
30 ml of olive oil
1.2 l vegetable soup
350 ml cream with a minimum of 32% fat
Salt and pepper to taste

How to prepare mushroom cream soup:

We clean all the vegetables. We stop 2-3 mushrooms for decoration.
Finely chop the onion and garlic and sauté them with salt in butter and olive oil for 10 minutes on low heat.

Add the vegetable broth, cream, pepper and cook for another 10 minutes. I like salt.


Put the composition in a blender and mix until you get a fine cream.

Cut the remaining mushrooms into thin slices for decoration and fry them in oil with a little salt until they become crispy.

Serve the cream soup of bowls in bowls with slices of mushrooms, fresh thyme leaves and a little olive oil.


Cream of mushroom soup

Extremely full and consistent, the cream of mushroom soup is ideal in the cold season, managing to keep us hungry for a long time, due to the intake of protein from mushrooms and fats from butter and cream.
Also called vegetarian meat, it is consumed in fairly large quantities by those who fast, or who want to maintain their weight, but also in various dishes of restaurants. They can be cooked in any form: on the grill, in the pan, in the oven. Also very versatile in terms of recipes.

I recommend other mushroom soups on meat with confidence:

Mushroom Cream Soup Ingredients:

700 g Mushroom mix
100 g onions
4-5 cloves of garlic
50 g butter
30 g white flour
30 ml of olive oil
1.2 l vegetable soup
350 ml cream with a minimum of 32% fat
Salt and pepper to taste

How to prepare mushroom cream soup:

We clean all the vegetables. We stop 2-3 mushrooms for decoration.
Finely chop the onion and garlic and sauté them with salt in butter and olive oil for 10 minutes on low heat.

Add the vegetable broth, cream, pepper and cook for another 10 minutes. I like salt.


Put the composition in a blender and mix until you get a fine cream.

Cut the remaining mushrooms into thin slices for decoration and fry them in oil with a little salt until they become crispy.

Serve the cream soup of bowls in bowls with slices of mushrooms, fresh thyme leaves and a little olive oil.


Cream of mushroom soup

Extremely full and consistent, the cream of mushroom soup is ideal in the cold season, managing to keep us hungry for a long time, due to the intake of protein from mushrooms and fats from butter and cream.
Also called vegetarian meat, it is consumed in fairly large quantities by those who fast, or who want to maintain their weight, but also in various dishes of restaurants. They can be cooked in any form: on the grill, in the pan, in the oven. Also very versatile in terms of recipes.

I recommend other mushroom soups on meat with confidence:

Mushroom Cream Soup Ingredients:

700 g Mushroom mix
100 g onions
4-5 cloves of garlic
50 g butter
30 g white flour
30 ml of olive oil
1.2 l vegetable soup
350 ml cream with a minimum of 32% fat
Salt and pepper to taste

How to prepare mushroom cream soup:

We clean all the vegetables. We stop 2-3 mushrooms for decoration.
Finely chop the onion and garlic and sauté them with salt in butter and olive oil for 10 minutes on low heat.

Add the vegetable broth, cream, pepper and cook for another 10 minutes. I like salt.


Put the composition in a blender and mix until you get a fine cream.

Cut the remaining mushrooms into thin slices for decoration and fry them in oil with a little salt until they become crispy.

Serve the cream soup of bowls in bowls with slices of mushrooms, fresh thyme leaves and a little olive oil.


Mushroom cream soup (fasting)

Recipe of mushroom cream soup (fasting) comes to the aid of those who love this soup, but can not consume it with butter or sour cream for cooking.
My help in the kitchen was the Oster Classic Chrome blender and with his help I had a mushroom cream soup (fasting) creamy and fine.
The soup can also be eaten by people who are on a diet.


Cream of mushroom soup

There are a lot of interpretations of a cream of mushroom soup recipe, but I like to make it as simple as possible, with ingredients accessible to anyone. Cream soups are the most sensible recipes, you only need the basic ingredient, in this case mushrooms, onions and garlic without which a food would not come out the same (it seems to me that they are necessary ingredients in any kitchen), plus that for creaminess I like to add a few potatoes. I promise you that any cream soup you make, if you add 2-3 potatoes, something will come out. Season to taste with salt and pepper, and at the end, if you are not fasting or not vegan, add 1-2 tablespoons of yogurt or cream. I prefer to put Greek yogurt with 2% or 10% fat.

This cream soup is the ideal choice for a light lunch or dinner because it has a low caloric content, but it is still very filling.

Let's get to work and show you how I made this cream of mushroom soup!
____________________________________
INGREDIENTS
500 gr. mushroom mushrooms
½ celery (or to taste) cut into small pieces
2 potatoes cut into smaller pieces
1 onion
3 cloves of garlic
2 tablespoons olive oil
150 gr. 2% Greek yogurt (you can skip yogurt if you are fasting or vegan)
salt and pepper (to taste)

____________________________________
PREPARATION
Put 2-3 tablespoons of olive oil in a pot and sauté one at a time, over low heat, finely chopped onion and garlic cloves, until they become soft and translucent (about 3-4 minutes). After they have hardened, add the diced potatoes and celery and mix.

Let everything simmer for 2 minutes on low heat, stirring occasionally.

Add enough water to cover the ingredients (with 2-3 fingers of water over the vegetables) and cook for 15 minutes. Season with salt and pepper to taste.

After 15 minutes, during which time they cooked the vegetables, put the cleaned mushrooms in a pot and cut them into smaller pieces. Top up with water if needed, then let everything cook again for another 10-15 minutes or until all the vegetables are fully cooked.

After all the vegetables are cooked, blend them with a vertical / hand blender until they take the shape of a creamy soup. If you do not have a vertical blender, you can put all the ingredients in the container of a smoothie blender and mix them.

Add at the end 150 gr. 2% Greek yogurt, mix and taste to see if it needs to be seasoned with salt and pepper.

Put a few drops of olive oil on top of the soup in the bowl and serve with freshly made homemade croutons.

I enjoy cooking and good appetite!
____________________________________
Try the other mushroom recipes on the blog, which are just as delicious:
Chicken legs with mushrooms and green peas
Mushrooms with garlic and parsley


Cream of mushroom soup

There are a lot of interpretations of a cream of mushroom soup recipe, but I like to make it as simple as possible, with ingredients accessible to anyone. Cream soups are the most sensible recipes, you only need the basic ingredient, in this case mushrooms, onions and garlic without which a food would not come out the same (it seems to me that they are necessary ingredients in any kitchen), plus that for creaminess I like to add a few potatoes. I promise you that any cream soup you make, if you add 2-3 potatoes, something will come out. Season to taste with salt and pepper, and at the end, if you are not fasting or not vegan, add 1-2 tablespoons of yogurt or cream. I prefer to put Greek yogurt with 2% or 10% fat.

This cream soup is the ideal choice for a light lunch or dinner because it has a low caloric content, but it is still very filling.

Let's get to work and show you how I made this cream of mushroom soup!
____________________________________
INGREDIENTS
500 gr. mushroom mushrooms
½ celery (or to taste) cut into small pieces
2 potatoes cut into smaller pieces
1 onion
3 cloves of garlic
2 tablespoons olive oil
150 gr. 2% Greek yogurt (you can skip yogurt if you are fasting or vegan)
salt and pepper (to taste)

____________________________________
PREPARATION
Put 2-3 tablespoons of olive oil in a pot and sauté one at a time, over low heat, finely chopped onion and garlic cloves, until they become soft and translucent (about 3-4 minutes). After they have hardened, add the diced potatoes and celery and mix.

Let everything simmer for 2 minutes on low heat, stirring occasionally.

Add enough water to cover the ingredients (with 2-3 fingers of water over the vegetables) and cook for 15 minutes. Season with salt and pepper to taste.

After 15 minutes, during which time they cooked the vegetables, put the cleaned mushrooms in a pot and cut them into smaller pieces. Top with water if needed, then simmer again for another 10-15 minutes or until all vegetables are fully cooked.

After all the vegetables are cooked, blend them with a vertical / hand blender until they take the shape of a creamy soup. If you do not have a vertical blender, you can put all the ingredients in the container of a smoothie blender and mix them.

Add to the end 150 gr. 2% Greek yogurt, mix and taste to see if it needs to be seasoned with salt and pepper.

Put a few drops of olive oil on top of the soup in the bowl and serve with freshly made homemade croutons.

I enjoy cooking and good appetite!
____________________________________
Try the other mushroom recipes on the blog, which are just as delicious:
Chicken legs with mushrooms and green peas
Mushrooms with garlic and parsley


Cream of mushroom soup

I melted about 50 grams of butter in a pan. I also added olive oil, let it heat up. I hardened the onion rings, the carrot cut into 3, then I added the mushrooms cut into pieces. The mushrooms leave a juice. I mixed and left it on the fire until the juice evaporated. Then I crushed the garlic cloves there, I mixed a little more. I also put the raw potatoes, cut into cubes. I covered everything well with water (about 2 fingers over the vegetables, it is important that it is enough so that the soup does not come out too thick) and I let it boil. I added salt and pepper.

When the vegetables were boiling, I blended them. I put the pot on the fire again, I added the cream for cooking, I boiled 2 more, at the end I put a handful of Parmesan cheese and ready, I turned off the heat. But I did not forget to taste last time and match salt and pepper.

I didn't know what to do with the carrot, the intention was to cut it into rounds and put it on Aris on a plate, next to the soup. That's all he had originally asked me to do, or so I deduced he would. Eventually I put the carrot in the blender and that was it, he didn't show any dissatisfaction in front of the soup plate. He ate heartily. We all ate. This soup is good and hot, then it was made, although we had a little left in the fridge, we heated it the next day and we still thought it was good.

It wouldn't have ruined any greenery, well, my kids don't want that on their plate. Although their salads eat well and green stuff in general, but they have something with the greenery sprinkled in the food.

Oh, and looking at the color, it had to be white soup, according to Aris' wish, but it came out more like the mushrooms in it in color, as was natural. Good thing this thing was overlooked too, yuhuu!


Cream of mushroom soup

I melted about 50 grams of butter in a pan. I also added olive oil, let it heat up. I hardened the onion rings, the carrot cut into 3, then I added the mushrooms cut into pieces. The mushrooms leave a juice. I mixed and left it on the fire until the juice evaporated. Then I crushed the garlic cloves there, I mixed a little more. I also put the raw potatoes, cut into cubes. I covered everything well with water (about 2 fingers over the vegetables, it is important that it is enough so that the soup does not come out too thick) and I let it boil. I added salt and pepper.

When the vegetables were boiling, I blended them. I put the pot on the fire again, I added the cream for cooking, I boiled 2 more, at the end I put a handful of Parmesan cheese and ready, I turned off the fire. But I did not forget to taste last time and match salt and pepper.

I didn't know what to do with the carrot, the intention was to cut it into rounds and put it on Aris on a plate, next to the soup. That's all he had originally asked me to do, or so I deduced he would. Eventually I put the carrot in the blender and that was it, he didn't show any dissatisfaction in front of the soup plate. He ate heartily. We all ate. This soup is good and hot, then it was made, although we had a little left in the fridge, we heated it the next day and we still thought it was good.

It wouldn't have ruined any greenery, well, my kids don't want that on their plate. Although their salads eat well and green stuff in general, but they have something with the greenery sprinkled in the food.

Oh, and looking at the color, it had to be white soup, according to Aris' wish, but it came out more like the mushrooms in it in color, as was natural. Good thing this thing was overlooked too, yuhuu!


Cream of mushroom soup

I melted about 50 grams of butter in a pan. I also added olive oil, let it heat up. I hardened the onion rings, the carrot cut into 3, then I added the mushrooms cut into pieces. The mushrooms leave a juice. I mixed and left it on the fire until the juice evaporated. Then I crushed the garlic cloves there, I mixed a little more. I also put the raw potatoes, cut into cubes. I covered everything well with water (about 2 fingers over the vegetables, it is important that it is enough so that the soup does not come out too thick) and I let it boil. I added salt and pepper.

When the vegetables were boiling, I blended them. I put the pot on the fire again, I added the cream for cooking, I boiled 2 more, at the end I put a handful of Parmesan cheese and ready, I turned off the heat. But I did not forget to taste last time and match salt and pepper.

I didn't know what to do with the carrot, the intention was to cut it into rounds and put it on Aris on a plate, next to the soup. That's all he had originally asked me to do, or so I deduced he would. Eventually I put the carrot in the blender and that was it, he didn't show any dissatisfaction in front of the soup plate. He ate heartily. We all ate. This soup is good and hot, then it was made, although we had a little left in the fridge, we heated it the next day and we still thought it was good.

It wouldn't have ruined any greenery, well, my kids don't want that on their plate. Although their salads eat well and green stuff in general, but they have something with the greenery sprinkled in the food.

Oh, and looking at the color, it had to be white soup, according to Aris' wish, but it came out more like the mushrooms in it in color, as was natural. Good thing this thing was overlooked too, yuhuu!