Creamy Mushroom Soup

Light, aromatic, dietary, for the whole family! Mushroom puree soup with sour cream is very tasty, satisfying and easy to prepare. A good choice for those who want to diversify their menu. This soup is also suitable for diets as it contains few calories.
cook time: 45 min
Nora Vaughn
Creamy Mushroom Soup

Nutrition Facts (per serving)

60
Calories
4g
Fat
3g
Carbs
3g
Protein

Ingredients (5 portions)

Basic:

Salt to taste
Nutmeg (pinch) to taste
Bouillon (chicken or vegetable) 1 l
Potato (large or 3 medium) 2 pc
Sour cream 180 g
Vegetable oil 2 tbsp
Champignon 500 g

Recipe instructions

Step 1

Step 1
How to cook cream of mushroom soup with sour cream? Prepare your food. Use chicken or vegetable broth for the soup; if you don’t have it, you can just use water. Choose the highest quality sour cream, natural, without vegetable fats.

Step 2

Step 2
Pour the broth into the pan and bring to a boil over medium heat.

Step 3

Step 3
Wash the potatoes, peel and cut into small cubes. If the potatoes are large, 2 tubers are enough, if they are medium, then you can increase to 3-4 pieces.

Step 4

Step 4
Wash the champignons, dry and finely chop.

Step 5

Step 5
Heat vegetable oil in a frying pan over medium heat, add chopped mushrooms. Fry them, stirring, for 5-7 minutes. You can also add onions when frying; I cook without them.

Step 6

Step 6
Finally, sprinkle the mushrooms with nutmeg, salt, pepper and stir.

Step 7

Step 7
Place the potatoes in the pan and cook for about 15 minutes. Add the sauteed mushrooms to the pan with the potatoes. Cook everything together over low heat for 5-7 minutes. The potatoes should become soft — when pressed with a spoon, they will break easily.

Step 8

Step 8
Remove the pan from the heat and puree the soup with an immersion blender. The main difference between puree soup and cream soups is that the structure of the dish should not be too uniform. There may be small pieces of vegetables or mushrooms in the puree soup. Return the pan to the heat and bring to a boil again.

Step 9

Step 9
Add sour cream to the pan and stir. Let the soup boil and immediately remove the pan from the heat to prevent the sour cream from curdling.

Step 10

Step 10
Cover with a lid and let sit for about 10 minutes.

Step 11

Step 11
Ladle the soup into bowls. If you wish, you can supplement the soup with slices of champignons or croutons fried in a frying pan. Bon appetit!

Additional rubrics

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