Mushroom cream soup with yogurt is a simple and quick-to-prepare holiday mushroom soup. How to make mushroom cream? Discover an easy recipe for mushroom cream soup!
Mushroom cream soup with yogurt is an incredibly aromatic "mushroom" option that works well not only as a warming meal on autumn and winter days but also as a dish for the holiday table. Mushroom cream is very quick and easy to prepare, while being delicious and really nutritious.
If you prefer thick creams instead of light broth-based soups, mushroom cream soup might be a better holiday choice for you than the classic Christmas Eve mushroom soup. I love both soups and plan to enjoy them this holiday season...
Mushroom cream soup can be eaten on its own; as in the recipe below - with the addition of yogurt or with cream.
Mushrooms are a rich source of B vitamins and bioactive compounds, including lectins and tyrosinase. Additionally, they have anti-cancer, immune-boosting, antibacterial, and genoprotective effects.
How to make mushroom cream soup? Discover a simple recipe for mushroom cream soup!
Ingredients
Method
- Wash, clean, and finely chop the mushrooms. Peel and finely chop the onion.
- In a pot, heat the olive oil and then add the onion. Fry for a few minutes, stirring occasionally.
- Then add the mushrooms and pour in water (approximately up to ¾ of the height of the mushrooms). Bring to a boil and then reduce the heat. Cook covered until soft, which takes about 5-10 minutes. Stir occasionally. If necessary, add a little more water or pour off the excess just before blending.
- Remove from heat and add yogurt. Season to taste with salt and pepper. Use a hand blender to blend everything until smooth and thick. If you find the soup too thick, add a little water and mix.
- Serve on a plate.
