If you want to prepare the perfect mushroom soup, you need to know what cream to reach for and when to add it. The choice is not accidental – each has different properties and affects the final taste of the soup.
The most recommended option is cream 36 percent. Thanks to the high fat content, it gives the mushroom soup a density and intense taste. It blends perfectly with the aroma of boletus, mushrooms or mushrooms, emphasizing their natural depth. It is an ideal choice for those who like filling, velvet soups, especially on cooler days. It is worth remembering that the cream is best added at the end of cooking – after removing the pot from the heat. Thanks to this, you will avoid weighing and keep a smooth, creamy consistency.
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For those who prefer more delicate and less caloric versions of the soup, it works great 18 percent cream. It has a lower fat content, which makes the soup lighter, but still retains a velvet consistency. This is a good choice for people who want to enjoy the taste of mushrooms without wearing the dish. To conquer the aroma in a version with lighter cream, it is worth adding fresh herbs, e.g. parsley or thyme, which will give the soup additional freshness.
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