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Creamy Button Mushroom Soup

Автор
Klopotenko Ievgen

European

I just love all kinds of creamy soups. For one thing, they’re delicious and healthy. For another, they’re really easy to whip up. One of my favorite soup recipes is a smooth, comforting button mushroom soup made with milk instead of cream. Although we usually think of soups as an autumnal dish, there’s no reason to wait until it gets cold to make this dish – all you need are some pantry staples and a few vegetables you can buy all year round. Of course, there is one secret ingredient which completely transforms the taste of the whole dish – freshly ground coriander seeds. It just elevates the soup to a whole other level.

Creamy Button Mushroom Soup Preparation

Приготування 25 mins

Порції 4

Складність Easy

Ingredients

600g button mushrooms, washed

200g onion, washed and peeled

Ground coriander seeds

600-800ml milk

2 bunches fresh basil

Vegetable oil (sunflower works best)

Pumpkin seeds

Salt and pepper

Creamy Button Mushroom Soup: Приготування

Крок 1

Chop the onion and mushrooms into medium-sized pieces. Cook in about 1 tbsp vegetable oil until the onions are translucent and the mushrooms are soft, about 6-7 minutes. Don’t forget to stir them from time to time. Salt and pepper to taste. Add the ground coriander seeds.

Крок 2

Transfer the cooked onion and mushrooms into a saucepan and add part of the milk. Using a hand blender, blitz until combined. Pour in the rest of the milk and blitz until smooth. You can adjust the amount of milk according to how thick you prefer your soup. Reheat the soup over medium heat and cook for about 3-4 minutes. Garnish with pumpkin seeds and basil leaves before serving.