Mushroom cream soup with cream and zucchini

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Mushroom cream soup with cream and zucchini - thick, aromatic, tender and creamy. To get the perfect dish, cook it with mushrooms - porcini mushrooms, it is this king of mushrooms that gives a unique flavor to sauces and soups. Mushroom cream soup (or mashed soup) is traditional for European and Russian cuisine. For a vegetarian menu, cook broth with porcini mushrooms only.

If you do not refuse products of animal origin, then a small piece of chicken meat will make the dish more satisfying and tasty.

Cream and butter are most often used to make mushroom soup, as these products emphasize the mushroom taste. You can also season the finished dish with cheese - this is another classic combination of products.

Time for preparing: 1 hour 30 minutes
Servings Per Container: 4

Ingredients for Mushroom Cream Soup with Cream and Zucchini

4 medium mushrooms;
500 g of chicken (wings, drumsticks);
onion head;
small zucchini squash;
5 potatoes;
1 tomato;
1 carrot;
200 ml cream 10%;
20 g butter;
a bunch of dill;
salt, garlic, parsley, spices for the broth.

The method of preparation of mushroom cream soup with cream and zucchini

First, we cook the chicken and mushroom broth - an aromatic base. In a soup pan we put pieces of chicken meat with bones, add a small bunch of parsley, a few cloves of garlic, spices to taste and, of course, the most important component - mushrooms. Forest mushrooms must be washed, then cut into cubes and put to the rest of the ingredients. Pour 1.5 liters of cold water, put on a stove.

Cook for about 40 minutes after boiling over low heat under a lid. From the finished broth we remove the greens, pieces of chicken, remove the mushrooms with a slotted spoon, filter through a fine sieve.

Pour the strained broth into the pan, put on the stove, bring to a boil. Throw finely chopped onions. If desired, you can passer in a mixture of butter and vegetable oil.

Cut the potatoes into small cubes, send after the onion.

With a knife for peeling vegetables, remove a thin layer of peel from zucchini, if the seeds are formed, then remove them. Cut the flesh into cubes, add to the pan.

Rub the carrots finely, add to the soup, so it will boil faster.

We put the tomato in boiling water for half a minute, cool, remove the skin. Dice, send to the rest of the ingredients.

After boiling, make a quiet fire and cook for about 25 minutes, it is necessary that the vegetables become completely soft and give their aromas.

When the vegetables are ready, pour the cream and put a piece of butter, bring to a boil again, cook for another 5 minutes.

Grind vegetables with a submersible blender until a homogeneous, cream-shaped state.

Pour a serving of soup into the plate, add the boiled mushrooms, sprinkle with finely chopped dill and immediately serve. Enjoy your meal!

You can cook croutons for this dish - white bread sliced in cubes is dried in a dry frying pan or in an oven until golden brown. Sprinkle the finished dish with crackers before serving, it turns out very tasty.