Mushroom cream soup with cream and zucchini - thick, fragrant, tender and creamy. To get the perfect dish, cook it with boletus - porcini mushrooms, it is this king of mushrooms that gives a unique flavor to sauces and soups.
Mushroom cream soup (or cream soup) is traditional for European and Russian cuisine. It is cooked with fresh, salted, marinated and dried mushrooms. For a vegetarian menu, boil broth with porcini mushrooms only.
If you do not refuse animal products, then a small piece of chicken meat will make the dish more satisfying and tasty.
Cream and butter are most often used for the preparation of mushroom soup, as these products emphasize the mushroom flavor. You can also season the finished dish with cheese - this is another classic combination of products.
- Cooking time: 1 hour 30 minutes
- Servings: 4
Ingredients for mushroom cream soup with cream and zucchini:
- 4 medium boletus;
- 500 g chicken (wings, legs);
- onion head;
- small zucchini zucchini;
- 5 potatoes;
- 1 tomato;
- 1 carrot;
- 200 ml of cream 10%;
- 20 g butter;
- a bunch of dill;
- salt, garlic, parsley, broth spices.
A way of cooking mushroom cream soup with cream and zucchini.
First, cook the broth from chicken and mushrooms - flavored basis. Put the pieces of chicken meat with bones in a soup pot, add a small bunch of parsley, a few cloves of garlic, spices to taste and, of course, the most important component - boletus mushrooms. Forest mushrooms are always mine, then cut into cubes and put to the rest of the ingredients. Pour 1.5 liters of cold water, put on the stove.
Cook about 40 minutes after boiling on a quiet fire under the lid. From the finished broth we remove greens, pieces of chicken, we get a skimmer with mushrooms, filter through a fine sieve.
Pour strained broth into a saucepan, set on a stove, bring to a boil. Throw finely chopped onions. If desired, it can be browned in a mixture of butter and vegetable oil.
Cut potatoes into small cubes, send after the onion.
With a knife for cleaning vegetables, remove a thin layer of peel from the zucchini, if the seeds are formed, then remove them. Pulp cut into cubes, add to the pot.
Rub carrots finely, add to soup, so it will cook faster.
Tomato put in boiling water for half a minute, cool, remove the skin. Cut into cubes, send to the rest of the ingredients.
After boiling we make a quiet fire and boil for about 25 minutes, it is necessary that the vegetables become very soft and give up their flavors.
When the vegetables are ready, pour the cream and put a piece of butter, bring it to a boil again, cook for another 5 minutes.
Grind vegetables with a dipping blender to a uniform, cream-like state.
Pour a portion of soup into a plate, add boiled mushrooms, sprinkle with finely chopped dill and serve immediately to the table. Enjoy your meal!
Crutons can be made for this dish - diced white bread is dried in a dry frying pan or in an oven until golden brown. Sprinkle the finished dish with croutons before serving, it turns out very tasty.