Avid mushroom pickers will love such an excellent soup! Do not miss the opportunity to cook it - creamy mushroom soup with zucchini and sour cream. Step-by-step recipe with a photo. Video recipe.
For lovers of mushroom picking, autumn, when the mushroom season is coming, brings a great variety of food. Many are trying to prepare mushrooms for future use: freeze, dry, preserve. Then you can cook delicious dishes with them all year round. Mushroom puree soup helps to let the goodness gathered in the forest in the most optimal culinary way. Today's creamy mushroom soup with zucchini and sour cream will especially delight vegetable lovers! Lightweight, aromatic and easy to use. Mushrooms go well with zucchini, especially if they are fragrant and tasty forest species. Although they can be replaced with artificially grown mushrooms or oyster mushrooms.
The offered soup turns out to be very tasty, full-bodied, delicate and with a creamy taste, at the same time it is light on the stomach. It is perfect for those who follow the figure and adhere to proper nutrition. A little sour cream is added to the dish, which can be replaced with cream, or not added at all. Serve the chowder for lunch deliciously with herbs, croutons, croutons or pumpkin seeds.
See also making pumpkin and porcini mushroom puree soup.
- Caloric content per 100 g - 217 kcal.
- Servings Per Container - 4-5
- Cooking time - 1 hour 15 minutes
Ingredients:
- Zucchini - 1 pc.
- Salt - 1 tsp
- Frozen forest mushrooms - 350 g
- Garlic - 1 clove
- Butter - 30 g
- Onions - 1 pc.
- Sour cream - 100 ml
- Ground black pepper - a pinch
- Potatoes - 3 pcs.
Step by step preparation of creamy mushroom puree soup with zucchini and sour cream, recipe with photo:
1. Peel the potatoes, wash, cut into cubes of any size and place in a saucepan.
2. Wash the courgettes and cut into slices. If the fruits are old, then peel them of seeds and skin, because the seeds are large and the peel is dense.
3. Add the courgettes to the pot with the potatoes.
4. Fill the potatoes with zucchini with water so that it only covers them and put them on the stove to cook. Boil, reduce the temperature to the minimum setting and cook under the lid until tender, i.e. softness.
5. Peel the onions, wash and chop into thin half rings.
6. In a skillet, melt the butter over medium heat. Make sure that it does not start to burn, because the oil melts very quickly.
7. Send the onions to the pan.
8. Pass it over medium heat until transparent and golden brown.
9. Remove the onions from the pan and fry the mushrooms in the same oil. If there is not enough oil, then add it. Frozen mushrooms should be defrosted and rinsed under running water. Put in a sieve and leave to glass all the liquid. If you use champignons or oyster mushrooms, wash them, dry them and cut them.
10. Using a slotted spoon, remove the boiled potatoes with zucchini from the pan.
11. Add fried onions to them.
12. Grind food with a blender until smooth and smooth. If there is no blender, then grind the food through a fine sieve or twist it 2-3 times through a meat grinder.
13. Return the vegetable mass to the pot where the potatoes were cooked.
14. Then add the fried mushrooms.
15. Then pour in the sour cream.
16. Add drinking water to the pot and mix well until smooth. Adjust the amount of water to your liking, bringing the soup to the desired thickness. If you want it to be thick, then you can not add any liquid at all.
17. Boil food and simmer for 5-7 minutes. Then add the garlic passed through a press, salt, pepper and boil for another 1-2 minutes. Serve ready-made creamy mushroom soup with zucchini and sour cream after cooking with croutons or croutons.
See also the video recipe on how to make creamy mushroom puree soup.
