The best mushroom soup starts with a great mushroom broth and ends with a dollop of sour cream.
The cold temperatures of December are ideal to start cooking soups and stews, and this cream of mushroom soup prepared with mushrooms from the Sapori del Mio Orto line will become one of your favorite cooking throughout the winter.
Let’s starts with beautifully browned mushrooms, which add amazing flavor to this veggie soup and let the complex character of the mushrooms shine through. For a better result, use the Sapori del Mio Orto mushroom mix which also includes, among others, icremini, pleurotus, pioppini. Whichever mushroom you use, set the stems aside and prepare a rich mushroom stock. Once the soup finishes cooking, add the homemade sour cream and for an extra creative touch we suggest adding a little soy sauce which will give the soup a full flavor that will make you want to continue and seo dish. This creamy homemade mushroom soup will be comforting, classic and hearty for a simple dinner served with good homemade toasted bread.
Homemade Sour Cream… Worth it!
Use an excellent natural white yogurt mix it with fresh cream and leave it out overnight and you will see that it will turn into something incredible. It may seem dangerous to leave dairy products out of the fridge, but that’s the point, the live cultures in yogurt multiply and prevent harmful bacteria from ruining everything.
454 gr Champignon Mushrooms Cream or Mix of Mushrooms Flavors from My Garden
1 leek, white parts only
2 tablespoons flour
120ml white wine
1 liter mushroom broth or vegetable broth
3 teaspoons sweet paprika
1 fresh bay leaf Sapori del Mio Orto
2 teaspoons Fresh thyme Sapori del Mio Orto
120ml homemade sour cream
1 tablespoon of soy sauce
2 tablespoons fresh parsley, chopped
salt and freshly ground black pepper
In a large saucepan, add the butter and the mushrooms and start cooking, stirring occasionally, until the mushrooms are golden brown. Lower the heat of the stove and add the leek, mix everything and brown until soft for about 3 minutes.
Pour in the wine and cook until the liquid has completely evaporated. Incorporate the flour and cook for about 1 minute. add the broth and bring to the boil. Reduce to a simmer and then add the paprika, bay leaf and thyme. Simmer for 30 minutes. Remove the pot from the heat and add the ac cream and soy sauce. Sprinkle with the parsley and season with salt and pepper if necessary. To serve…
……and bon appétit!
Homemade sour cream
To prepare the sour cream, start by pouring the liquid cream into a bowl. Then add the yoghurt and whisk gently until all ingredients are combined. Cover with a clean tea towel and leave at room temperature for 24 hours. After this time, take the sour cream, mix it quickly with a spoon and transfer it into a glass jar: it will be ready to be used!
Store your sour cream, in a glass jar with an airtight seal, for a maximum of 6 days in the refrigerator. Freezing is not recommended.
To obtain a sour cream with a softer consistency, cool it in the refrigerator and beat it lightly with an electric mixer before using it
Homemade sour cream