Soup - mushroom puree
WHAT YOU WILL NEED
From ingredients
6 products
CHEF'S TIP
Use Quality Broth
Homemade chicken broth gives the best flavor. If you don't have it, a good-quality store-bought version works too, but choose one without artificial additives.
Don't Overcook Mushrooms
Button mushrooms need only 5–7 minutes of cooking, or they'll turn rubbery. Add them to the broth after the chicken is cooked.
Processed Cheese for Creaminess
Use a high-quality processed cheese (like Karat or Hochland). It melts easily and gives the soup a silky texture. Stir it in after blending to prevent curdling.
Blender is Your Best Friend
An immersion blender is ideal — blend everything directly in the pot until completely smooth. If the soup is too thick, add a little extra broth or water.
SUBSTITUTIONS
Add your taste
- Wild Mushrooms Replace button mushrooms with wild mushrooms (porcini, boletus) for a deeper, earthier flavor. Boil them for 20–30 minutes before adding.
- Vegetarian Version Skip the chicken, use vegetable broth, and add a boiled potato (100 g) for body.
- Add Garlic and Thyme Add a clove of garlic and a sprig of thyme while cooking — they give a subtle kick. Remove them before blending.
- With Potato (Thicker) Boil 150 g of potato along with the chicken, then blend — the soup becomes thicker and heartier, slightly increasing calories.
HOW TO STORE
How to Store Creamy Mushroom Soup
Cool the soup to room temperature, transfer to an airtight container, and refrigerate for up to 3 days. Reheat gently on the stovetop over low heat, stirring. Add a little water or broth if it thickens. Freezing is not recommended, as the texture may become grainy upon thawing.
GOOD TO KNOW