The Time Has Come: Let’s Cook Mushroom Cream Soup for Cozy Autumn Evenings
Credit Photo: Unsplash Paulina S
Autumn is undoubtedly the season of favourite recipes. Seasonal ingredients inspire us to experiment in the kitchen, while cozy fall décor appearing on store shelves adds extra warmth to the cooking process. This weekend, we invite you to try one of everyone’s all-time favourites — a silky mushroom cream soup that has long won the hearts of many.
Ingredients:
For the soup:
- 1 carrot
- 1 yellow onion
- 1 celery stalk
- 2 garlic cloves
- 1 litre of water
- 500 g (about 1 lb) white mushrooms
- 150 ml (⅔ cup) heavy cream (20–33%)
- 70 g (5 tbsp) unsalted butter
- Salt and freshly ground black pepper, to taste
For serving:
- Crunchy bread croutons
- Shrimp, lightly sautéed in olive oil
- A drizzle of olive oil for extra aroma
Method:
- Broth: Dice the carrot, onion, celery, and garlic. Cover with water, season with salt, and bring to a boil. Reduce the heat and simmer for another 20 minutes.
2. Mushrooms: Rinse thoroughly and pat dry with a paper towel. Slice.
3. In a skillet, melt 20 g (about 1½ tbsp) of butter and sauté the mushrooms until cooked through.
4. Transfer the mushrooms to the broth. Add the remaining butter and blend until smooth and creamy.
5. Pour in the cream, season with salt and freshly ground pepper to taste. Return to low heat and simmer for another 10 minutes, stirring occasionally.
6. Croutons: Cut the bread into cubes, drizzle with olive oil, and add your favourite spices. Bake at 180 °C (350 °F) until golden and crispy.
7. Shrimp: Peel and clean beforehand. Sauté in butter for 2–3 minutes on each side.
8. To serve: Ladle the soup into bowls, top with croutons and shrimp, and finish with a drizzle of olive oil.
Bon appétit! Let this soup fill your evening with the warmth and charm of autumn.
Kateryna Zakharova
