Cream of mushroom soup recipe
Today we are going with our mushroom cream recipe with the Küken food processor, perfect for these autumn days before the Christmas holidays, and have that feeling of coming home and have something warm.
Besides being a gastronomic delicacy, mushrooms provide multiple benefits to our health.
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They provide insoluble fibre.
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They have a high satiating power.
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They contain antioxidant elements.
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They have a low caloric value.
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They provide essential vitamins and minerals.
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Improve the diversity of the microbiota.
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They provide anti-inflammatory compounds.
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They help reduce bad cholesterol.
We can present our mushroom cream with some croutons, a drizzle of olive oil and freshly ground pepper on top.
We can also present it with a little chopped chives on top, parsley, cilantro, or even some sesame or chia seeds. Everything will depend on our tastes, just add a little bit of
imagination.
We mount the blade accessory on our Küken robot.
We introduce 200 g of mushrooms and 200 g of shitakes, clean and in big pieces.
Chop for 1 minute at speed 5.
Set aside the mushrooms in a bowl.
We introduce in the robot 150 g of chopped leek without the first layer, 150 g of peeled and chopped onion and two cloves of garlic.
Chop for 1 minute at speed 5.
Remove the cover and with the help of the spatula we push the remains that may have remained on the wall of the glass down.
We replace the blade accessory with the extraction accessory.
Add 60 ml of olive oil, 170 g of peeled and chopped potato, the mushrooms and salt and pepper to taste.
Cook for 10 minutes at 120 ° C and speed 1.
Add the litre of stock.
Bake for 15 minutes at 120°C and speed 1.
We replace the extraction accessory with the blade accessory.
Add the 300 ml of cooking cream.
We grind for 1 and a half minutes at speed 10.
Add salt and pepper if necessary and it is ready to serve.
OUR CREAM OF MUSHROOM SOUP IS READY TO EAT!
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