Creamy Mushroom Soup is a healthy and delicious option that will add color to your table. This soup, where mushrooms and zucchini combine harmoniously, is both nutritious and satisfying. It offers a flavorful taste that meets your body’s needs with its vitamins and minerals. Now, I invite you to the preparation of Creamy Mushroom and Zucchini Soup. I wish you a delightful cooking experience!
Ingredients
- 400 grams of mushrooms
- 1 zucchini
- 2 tablespoons of all-purpose flour
- 1 cup of milk
- 1 tablespoon of butter
- 2 tablespoons of vegetable oil
- 3 cups of warm water
- Salt and black pepper (optional)
Instructions for Creamy Mushroom and Zucchini Soup
- Clean and slice the mushrooms. Dice the zucchini.
- In a pot, add 1 teaspoon of butter and 1 tablespoon of vegetable oil. Sauté the mushrooms and zucchini until the mushrooms release their moisture and it evaporates.
- In a separate pot, melt 2 tablespoons of butter. Add the flour and cook over low heat until it loses its raw smell.
- Pour the milk into the cooked flour while whisking continuously to prevent lumps. Then, add 3 cups of warm water and stir well.
- Add the sautéed mushrooms and zucchini to the soup. Season with salt and black pepper according to your taste.
- Allow the soup to come to a boil over medium heat. Once boiling, reduce the heat and let it simmer for about 15-20 minutes. Stir occasionally to prevent the bottom from sticking.
- Once the soup reaches the desired consistency, remove it from the heat and blend it until smooth using a blender. Alternatively, you can serve the soup directly as a puree if you prefer.
- Your Creamy Mushroom and Zucchini Soup is ready! You can optionally garnish it with freshly chopped parsley or a dollop of cream.
Enjoy your meal! I hope you like it.