Many housewives keep recipes for rich creamy mushroom soups that are great in texture and taste in their cookbooks. However, sometimes you want to cook something lighter, with fewer calories, but no less luxurious and tasty. Try oriental soups with less fatty milk.
Indian style mushroom cream soup
For this delicate, spicy creamy soup, you will need:
- 1 glass of basmati rice;
- 200 grams of chopped champignons;
- 2 and ½ teaspoons of sugar;
- 2 tablespoons of soy sauce;
- ½ teaspoon of sesame oil;
- ½ small onion head, cut into small cubes;
- 2 teaspoons of curry powder;
- 1 teaspoon of paprika;
- 3 glasses of milk;
- 1 red bell pepper;
- 2 tablespoons of fresh lemon juice;
- 1 cup chopped parsley;
- salt.
Rinse the rice under running water. In a large saucepan, bring 5 cups of filtered water to a boil, add the washed rice, bring the water to a boil again, and reduce heat. Cover the pot with a lid and cook the rice for 15-20 minutes. Drain off excess liquid.
In a large, wide and deep frying pan, fry the mushrooms on a dry surface until the liquid evaporates completely, add sesame oil and onions. Cook until the onions are translucent. Pour in 1 cup water, season with salt, half teaspoon sugar, curry and paprika. Bring to a boil, then reduce heat and simmer for another 20 minutes.
Grease the pepper with vegetable oil and fry until tan over an open fire (over a gas burner), put in a plastic bag and let cool. Remove the skin, peel the pod from seeds and stalks. Purée the peppers in a blender along with the lemon juice, remaining sugar, and a pinch of salt. Set the puree aside and rinse the blender bowl.
Combine rice, mushroom mixture and milk in a clean bowl of blender. Mix until smooth, rub through a sieve. Add more milk if necessary. Heat the soup over medium heat, pour into bowls and spoonful of red pepper puree, sprinkle with chopped parsley.
Cream soup differs from cream soup in consistency. The cream soup is more tender and velvety, homogeneous, as it is additionally rubbed through a sieve.
Milk soup with mushrooms and leeks
You don't have to cook milk soup with cow's milk, try its soy counterpart or use coconut milk. You will need:
- 6 tablespoons of olive oil;
- 6 white stalks of leeks;
- 120 grams of champignons;
- 2 ½ cups of coconut milk;
- 2 cups vegetable broth;
- sea salt;
- freshly ground pepper;
- 1 lemon.
Choose strong, white, small mushrooms without dark spots. Wipe them off with a damp paper towel before cooking. Since mushrooms are very hygroscopic, they should not be washed.
Rinse the leeks, dry and cut into rings. Chop the champignons into slices. Heat the olive oil in a saucepan and saute the onions over low heat until transparent. Add the mushrooms and cook, stirring occasionally, for about 10 minutes. Add coconut milk and broth, bring to a boil and cook for about 20 minutes. Purée the soup with a blender, heat it up and add salt, pepper and fresh lemon juice.
