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Vegetable soup puree with champignons
Creamy soup-puree of champignons, potatoes and cauliflower.
How to cook Vegetable soup puree with champignons
Step 1
Heat the olive oil in a heavy bottomed pan and add the chopped mushrooms. Cook, stirring, until the liquid has evaporated.
Step 2
Put chopped vegetables in a saucepan, pour hot milk and cook until vegetables are ready. Salt, pepper.
Step 3
In a separate bowl, mix egg yolks, cream and melted butter.
Step 4
Puree the soup with a blender, season with a mixture of yolks. Warm up.
Step 5
Enjoy your meal!
Vegetable soup puree with champignons - FAQ About Ingredients, Baking Time and Storage
Yes, you can substitute champignons with cremini, shiitake, or portobello mushrooms for a deeper flavor.
Absolutely! You can use almond milk, coconut milk, or oat milk instead of dairy milk, and coconut cream for a dairy-free option.
The soup will stay fresh for up to 3-4 days when stored in an airtight container in the refrigerator.
Yes, this soup freezes well. Store it in airtight containers or freezer bags for up to 2 months. Thaw and reheat before serving.
Pair it with crusty bread, a green salad, or a grilled cheese sandwich for a hearty and balanced meal.
For a thicker soup, puree less and leave some texture. For thinner, add a bit more milk or vegetable broth during blending.
Yes! Prepare it a day in advance and reheat gently before serving, stirring occasionally to maintain consistency.
It can be, but reduce higher-carb veggies like carrots and opt for more low-carb alternatives like zucchini or cauliflower.
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