I love mushrooms. Of course, I love food, thus it wasn’t hard for me to get attached to the mushrooms. Dipped in house-made mayonnaise, with a bit of garlic, with Greek yogurt or fried in butter, you name it and I’ll eat it. And if I remember this well, it was the mushrooms that made me buy my first blender. It was pretty weak, but I kept insisting on making cream soups at least once a week.
The mushroom cream soup I made last week was probably the best I’ve ever had. Maybe one reason was the new powerful blender, but another important reason was my creativity.
- 500 grams fresh mushrooms (I used Champignons)
- 400 ml cooking cream
- 80 grams salted butter
- 4 slices of bacon
- 4 slices of hard cheese
- two slices of homemade low carb bread
- one garlic glove
I boiled the mushrooms for about 20 minutes, then I rinsed them in cold water. I drained the water and put the mushrooms into the blender bowl. I chopped them roughly a few seconds, then added the salted butter. I mixed again for a few moments, to melt the butter, then started to add the cooking cream, a bit at a time, until I got the desired consistency. In a hot frying pan, I cooked the bacon then left it on a paper towel, to absorb some of the fat. I rubbed the low carb bread slices with the garlic clove, then ce same pan as the bacon, until brown and crispy. I poured the soup in two deep plates, decorated it with bites of bacon and ate it with the croutons and the hard cheese. To die for!