Introduction
This creamy mushroom soup is a delicious and satisfying meal that is perfect for any time of year. It is easy to make and can be customized to your taste.
Ingredients:
- 1 onion, chopped
- 1 carrot, diced
- 3 cloves garlic, minced
- 100 grams mushrooms, sliced
- 100 grams corn
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup flour
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions:
- Sauté the Vegetables: Heat the butter and olive oil in a large pot over medium heat. Add the onion, carrot, garlic, mushrooms, and corn. Sauté for 5 minutes, or until the vegetables are softened.
- Make a Roux: Add the flour to the pot and stir to coat the vegetables. Cook for 1 minute, or until the flour is golden brown.
- Add the Broth: Gradually whisk in the vegetable broth until the mixture is smooth. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the soup has thickened.
- Blend the Soup: Use an immersion blender or transfer the soup to a blender and blend until smooth.
- Add the Cream: Stir in the heavy cream and season with salt and pepper to taste.
- Serve: Serve the soup hot, topped with a dollop of sour cream or a sprinkle of fresh herbs.
Tips:
- For a richer flavor, use white button mushrooms instead of cremini or shiitake mushrooms.
- You can add other vegetables to this soup, such as celery, spinach, or peas.
- If you want a thicker soup, add more flour or let the soup simmer for longer.
- For a vegetarian option, use vegetable broth and omit the heavy cream.
Enjoy this creamy mushroom soup and let me know what you think!