First courses are an essential part of the lunch menu. It is especially important to eat them during the cold season. If you want to try something new and different, then creamy mushroom soup will surely be able to diversify your daily diet. This dish has a pleasant delicate taste and is very easy to prepare.
It is necessary
- - champignon mushrooms - 0.5 kg;
- - leeks - 150 g;
- - carrots - 1 pc.;
- - potatoes - 2 pcs.;
- - garlic - 1 clove;
- - cream with a fat content of 10% - 100 ml;
- - processed cheese - 150 g;
- - vegetable oil (it is better to take olive oil) - 2 tbsp. l.;
- - ground black pepper;
- - salt.
Instructions
Step 1
Rinse the leeks under running water and cut off the green leaves. Cut the rest of the white part into circles. Peel carrots and potatoes. Grate the carrots and cut the potatoes into small cubes. Wash the mushrooms and also chop into small cubes. Remove the husk from the garlic clove and chop with a knife or crush with a press.
Step 2
Take a frying pan and heat it up. Pour in vegetable (olive) oil and first put in the leeks, fry them for 2-3 minutes, and then add the grated carrots and fry until half cooked for about 5 minutes.
Step 3
Add chopped mushrooms and minced garlic to the skillet. Mix everything, add black pepper to taste and cover with a lid. Reduce temperature to medium and simmer for 7-8 minutes.
Step 4
After that, transfer the contents of the pan to a saucepan or small saucepan, add the potato cubes, pour 1 liter of water, bring to a boil, salt and cook, covered, for 10 minutes.
Step 5
After the time has elapsed, place the processed cheese in a saucepan and cook for another 5 minutes, stirring constantly, until all the cheese and water are smooth. Pour in the cream and bring the mixture to a boil. And then remove the saucepan from the stove and leave to tune under the closed lid for 10-15 minutes.
Step 6
Creamy mushroom soup can be served by serving in deep bowls. Or you can grind with a hand blender, turning it into a puree soup.
