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Creamy soup with mushrooms and beans

Creamy soup with mushrooms and beans

Delicate and light vegetable soup, cooked very simply, is refreshing when you want a break from the cold winter of soups.

Cooking time 50 minutes Number of servings8

Ingredients for Creamy soup with mushrooms and beans

Step-by-step instruction of cooking Creamy soup with mushrooms and beans

Step 1

Cook the beans. Before I soaked, usually overnight, but now it is impossible. So I just pre-long cook in a large amount of water, about 2 hours. At the end of cooking is about a liter of the bean broth. Part I is taken to dissolve the cheese and bring the total volume of liquid up to 2-2,5 liters.

Step 2

Then add narrow strips of potatoes. Adjust the amount to your taste, the main thing that it was nothing more than beans. In fact, it is possible and without it, if you think calories.

Step 3

Do zazharku of onions and carrots. I love the roasted taste in the soup, but not necessarily.

Step 4

Fry the mushrooms. After watching the movie "Julie and Julia" the only mushrooms I fry small portions in a single layer on high heat. So they get Golden. The main thing - do not overcook.

Step 5

Cut the pumpkin and add to soup. By this time the potatoes and beans are already well cooked.

Step 6

Taken a little broth and dissolve in it the cheese. I use this immersion blender. Cut cheese into small pieces and pour the broth, then whisk until smooth.

Step 7

Put in soup browned vegetables, mushrooms, green peas, pour in cheese and cream, add spices. Allow to boil for another 10-15 minutes and can be served on the table. Optionally garnish with greens.