Mushroom cream can be a great alternative to Christmas mushroom soup. Preparation of this unique soup is extremely easy! It will surely surprise everyone at the table.
Mushrooms consist mainly of water (they contain as much water as vegetables), so they are low in calories. However, they are difficult to digest due to the building material chitin, a polysaccharide with a chemical structure similar to cellulose, i.e. fibre. They provide us with small amounts of mineral salts, depending on whether the bedding on which they grow is rich in minerals. In addition, they contain vitamin A in the form of carotene, as well as significant amounts of vitamins B1 and B2. Other vitamins, including C, are present in trace amounts. Mushrooms are also a source of protein.
- two glasses of dried forest mushrooms (soak them a few hours earlier)
- several mushrooms
- 2 carrots
- 2 onions
- 1 potato
- 30% cream
- salt and pepper to taste
Boil the broth on the base of the vegetables, adding to it halfway through the boiling of the diced potato. Fry the mushrooms in butter together with the onion, season with salt and pepper. At the end of frying add the rest of the mushrooms and let go for a while. Then add the entire contents of the frying pan to the broth.
Cook for another 10 minutes. When the soup has cooled down, blend it into a cream. Serve with cream, decorated with parsley.