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Dried Mushroom Soup with Cream

Author
Cookinero 16 Mar 2025
5610
Dried Mushroom Soup with Cream

Dried mushroom soup with cream, unlike regular mushroom soup, has a more delicate taste. It can also be prepared as a mushroom soup-puree. It is better to use 20% fat cream for cooking. However, to reduce the calorie content of the dish, you can take a less fatty dairy product.

How to cook Dried Mushroom Soup with Cream

Step 1

Dried Mushroom Soup with Cream

Prepare the soup. Add the potatoes to the boiling water, add salt and leave to cook. While the potatoes are cooking, heat a frying pan with vegetable oil, fry the carrots and onions in it for 8 minutes. Finely chop the washed mushrooms, add them to the frying pan, simmer for 20 minutes. Add cream to the frying pan, stir and turn off the heat. Add the fried vegetables to the soup, add salt and pepper. Simmer under the lid for 10 minutes.

Dried Mushroom Soup with Cream - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute fresh mushrooms for dried ones. Use about 3 times the amount of fresh mushrooms since dried mushrooms have a more concentrated flavor. Sauté them until most of their moisture evaporates for the best texture.
To make it dairy-free, replace the cream with coconut milk or a plant-based cream alternative. The soup will still be creamy and rich, with a slightly different flavor profile.
Absolutely! Skip the potatoes and add more mushrooms or low-carb veggies like cauliflower or zucchini instead. Adjust cooking times as needed for the new ingredients.
Store leftovers in an airtight container in the fridge for 3-4 days. The flavors often deepen, making it even tastier the next day.
Yes, this soup freezes well for up to 3 months. Freeze without garnish in portions for easy reheating. Thaw overnight in the fridge and reheat gently, adding a splash of water or broth if needed.
Try fresh herbs like thyme or parsley, a drizzle of truffle oil, crispy fried shallots, grated Parmesan, or a spoonful of sour cream for extra richness.
Add cooked shredded chicken, white beans, or tofu cubes at the end for a protein boost. For vegetarian protein, stir in some cooked lentils or quinoa.
Add more vegetable or chicken broth gradually until you reach your desired consistency. Warm the broth first for best results.

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