Two champignon soups

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A new perfect performance from my soup series “What can be found in our fridge”. This time I picked some leftover champignons, a half broccoli and one already opened carton of cream from the depths of the fridge. As always there are onions, lemons, vegetable cubes and parsley available in there as well, but this time I also found some smoked bacon slices hiding in a corner.

Well, so I get down to it! I gathered all the ingredients and started to prepare our meal. And I truly nailed it: as a result we had an excellent soup which immediately became a contender in the category “best soup ever”.

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The second soup contains some processed cheese, but otherwise it’s simpler and not so strongly aromatic than the first one: this one do not contain smoked bacon or broccoli. And the taste is delicious on it’s own way.

Soup number 1

PORTION: 4 persons
TIME TO MAKE: about 30 minutes

INGREDIENTS:

  • 150-200 g fresh champignons
  • 100 g smoked bacon slices
  • 2 tablespoons of wheat flour (gluten free)
  • 100 g broccoli (about)
  • 1 yellow onion finely chopped
  • 3-4 dl water
  • 3 dl cream
  • 1 vegetable or meat stock cube
  • black pepper, paprika powder
  • 1-2 tablespoons of lemon juice
  • a handful of chopped parsley

Heat up some oil in the kettle and saute the finely chopped onion a while before you add the bacon and mushroom slices. Flavor with black pepper and paprika powder. When the bacon is well fried, add flour and toss well.

Add water in small amounts mixing all the time until the stock is suitably thick.

Add one vegetable or meat cube and the broccoli buds. Let the soup simmer some five minutes and add cream and lemon juice. Still five more minutes of simmering and the soup is ready. Taste and add some salt if needed.

 

Soup number 2

PORTION: 4 persons
TIME TO MAKE: 30 minutes

INGREDIENTS:

  • 250-300 gr fresh champignons
  • 1 big yellow onion
  • 3 dl cream
  • salt
  • paprikapowder
  • white pepper powder
  • 1 vegetable or meat stock cube
  • n. 3-4 dl water
  • 100-200 gr natural processed cheese
  • 2 tablespoons of( gluten free) wheat flours
  • 2-3 tablespoons of lemon juice
  • a handful of fresh chopped parsley

Heat up some oil in the kettle and saute the finely chopped onion a while before adding the mushroom slices. Flavor  slightly with salt,  white pepper and paprika powder.

Add flour and toss well.

Add water in small amounts mixing all the time until the stock is suitably thick.

Add one vegetable- or meat stock cube and let the soup simmer for few minutes and add cream. Then add also the processed cheese cut in small pieces and simmer until the cheese is totally melted. Taste and add some salt if needed.

Finish the soup with parsley and lemon juice.

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