Creamy mushroom soup is a popular soup type found in various cuisines worldwide. Therefore, it’s difficult to attribute it to a specific region. However, mushroom soups are often associated with French cuisine and are also prevalent in other European cuisines.
In French cuisine, you can find similar recipes like “Crème de Champignons” or “Potage Crécy.” Mushroom soups, particularly in French cuisine, are renowned for their silky texture and creamy flavor.
Moreover, mushroom soups can be enhanced with various ingredients in different places. For instance, in Italian cuisine, mushroom soup can be enriched with fresh herbs, Parmesan cheese, or cream. So, mushroom soup recipes can be interpreted differently worldwide, but the fundamental concept remains the same – turning mushrooms into a creamy soup.
Clean 400 grams of mushrooms by wiping them with a damp cloth, then cut them into small pieces or thin slices.
In a saucepan, add 3 tablespoons of olive oil and 1 tablespoon of butter, then sauté the diced mushrooms until they release and absorb their liquid.
Add 1 heaping tablespoon of flour and sauté for a few minutes until it loses its raw smell.
Then, add 1 package of cream and cook, stirring, until it starts to simmer over medium heat.
Add 2.5 cups of hot water, reduce the heat, and simmer for another 10 minutes.
Before removing from the heat, add 1 teaspoon of salt, black pepper, and chopped parsley. Simmer for a bit longer, and your soup will be ready to serve.
Enjoy your meal!
