Mushroom soups are different, but the most “mushroom” of them I consider to be the mushroom cream soup. Soup, in which the mushroom is everything: taste, smell, and color.
Thick, rich, nutritious, healthy and very tasty. Mushroom is not just a word, it contains a lot of useful stuff! For example, selenium, a mineral that has antioxidant properties, they are also saturated with vitamin D (they excrete this vitamin when the sun’s rays hit the mushrooms) and iron.
They can be called a low-calorie product. Do not be surprised!
The fungi themselves, for example, 5 champignons, contain only 22 calories. B vitamins, in which they are also rich, are indispensable for excellent digestion.
The mushrooms contain both B2 and B3, miraculously turning carbohydrates into glucose, which our body burns for energy. They also help the body process fats and proteins.
In addition to the fact that mushrooms are useful, they are also delicious! Today we will “treat” ourselves with a delicious mushroom soup, such that you will be served in the best restaurant.
It consists of only a few ingredients. No starch or gluten. Incredibly fragrant and thick! I guarantee you will like it.
Ready? set? Let’s get cooking.
We will need: (2 servings)
2 (for thick soup) -2.5 (for a more liquid) cup (1 cup-250 ml.) of vegetable broth or water
1 large portobello mushroom (can be replaced by 7-8 mushrooms)
3 tbsp. of rice flour (I use brown rice flour)
1 tsp. of lemon juice
1 bay leaf
Salt and pepper to taste
A pinch of sage (optional)
Vegetable oil for frying
Cut the vegetables and mushrooms. You can chop roughly, because in the end everything will go to a blender, and beauty is not required here
Pour the oil into the pan and fry the mushroom and leek mix quite a bit.
Add the broth.
Add the sage.
Add the bay leaf, salt and pepper.
After 10 minutes, remove the bay leaf and add flour.
Remove from the heat, pulse in a blender, add the juice, and then return it to the pan.
Add more water or broth, if necessary.