Well, cream of mushroom soup is an incredibly delicious and satisfying soup, but it also requires a bit of work. If you have a helper in the kitchen, even better. In my opinion, this soup can also be served as a main course due to its exceptional consistency. If you have guests, you can proudly serve them this cream of mushroom soup. It doesn’t even compare to the instant soup that comes in packets in stores. Of course, the preparation time doesn’t compare either, but that’s another story. You can also find other equally good soups here. I recommend this creamy tomato soup with carrots and rice, it’s fantastic ! Let’s get to work and make a super tasty cream of mushroom soup!
Cream of mushroom soup with chicken broth
This cream of mushroom soup is a very hearty and particularly tasty soup. You can use different types of mushrooms, depending on your preferences and what you have on hand.
Challenging
Equipment
1 large pot
Ingredients
1 chicken preferably organic- 1 kg mushrooms I used champignon mushrooms
- 1 onion
- 2 potatoes
- 2 carrots
- 1 red bell pepper no matter the color
- 1 parsley root
- 1 celery root
- salt to taste
- ground black pepper to taste
Instructions
Chicken broth
- The first step is to make the chicken soup. Wash the chicken thoroughly and place it in a pot along with the cleaned and washed vegetables (except for the mushrooms). It is best to use a pressure cooker, especially if it is a organic chicken, as we recommend. Add enough water to the pot to cover the vegetables and chicken. Let the chicken and vegetables simmer for 60 to 120 minutes (120 minutes if it is organic chicken). If you are not using a pressure cooker, be sure to remove the foam that forms on the surface of the soup during the boiling process.
The main mushroom soup
- Clean and wash the mushrooms with as little water as possible – mushrooms absorb water very quickly and can easily oxidize. Remove the chicken and vegetables from the pot and add the mushrooms to the boiling soup. Let them simmer for about 20 minutes. Once they are cooked, add the vegetables (except the bell pepper and carrot) and blend them well using an immersion blender. Add salt and freshly ground black pepper to taste.
The croutons
- Cut the bread into cubes. Generously grease a baking tray with butter (this will give the bread a great flavor) and place the bread cubes in the tray. Bake the tray in a preheated oven at medium heat (180°C) until the bread cubes start to brown. Remove the tray and let it cool.
Serving the soup
- This creamy mushroom soup is best served hot, with croutons and freshly ground black pepper. You can also add a little sour cream, a few parsley leaves, or fresh basil. Enjoy!
Tried this recipe?Let us know how it was!