Creamy mushroom velvet soup - video recipe !
Since days are getting colder, we are thrilled to eat this creamy and tasty velvet soup.
Ingredients
Materials
- Blender
Preparation
Put some butter in a pot on medium heat, and cook the chopped onion in it.
Add the cleaned and minced mushrooms, and cook a few minutes. Then add the wine, the lemon juice, salt, pepper and nutmeg.
Cover and leave to cook at low heat for about 30 minutes.
Heat the cream.
In a blender, mix together the mushrooms and their cooking water, and the hot cream. Blend until smooth.
There you are, your mushroom velvet soup is ready !
Observations
What makes this mushroom velvet soup creamy?
The cream added at the end of the cooking process gives the soup its rich and velvety texture, making it creamy and indulgent.
Can I use different types of mushrooms for this recipe?
Absolutely! While the recipe calls for common mushrooms, you can experiment with varieties like shiitake, portobello, or cremini for different flavors.
How can I make this soup vegan?
To make this soup vegan, substitute the cream with coconut cream or a plant-based cream alternative, and use vegetable broth instead of wine.
What can I serve with mushroom velvet soup?
This soup pairs wonderfully with crusty bread, a fresh salad, or even as a starter before a hearty main dish.
How long can I store leftover mushroom velvet soup?
You can store leftover soup in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 2 months for later enjoyment.
Nutrition
- Carbo: 14.2g
- Total fat: 32.2g
- Saturated fat: 18.8g
- Proteins: 7.4g
- Fibers: 2.9g
- Sugar: 10.5g
- ProPoints: 11
- SmartPoints: 18
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