Creamy Mushroom Soup with Oldenburger

Mushroom Creamy Soup Recipe

Creamy Mushroom Soup is a thick soup made from pureed mushrooms cooked with broth, cream, and other seasonings. This soup is often enjoyed as a creamy and comforting appetizer, with the distinctive deliciousness of mushrooms.

This soup is popular for its rich flavor and the warmth it provides. The combination of mushrooms with cream creates a savory and creamy sensation on the tongue, making it a favorite of many people on various occasions, both casual and formal.

The flavor is umami-dominant with a strong mushroom aroma. The texture is smooth and creamy, making it feel soft in the mouth. The color tends to be beige or light brown, giving it an appetizing appearance when served.

Ingredients:

Oldenburger Unsalted Lactic Butter 25 g
Onion, finely chopped 30 g
Garlic, minced 20 g
Thyme leaves, chopped 2 g
Parsley leaves, chopped 2 g
Button Mushrooms, thinly sliced 250 g
Borges Extra Virgin Olive Oil 15 g
Chef Daniel Mushroom Bouillon 300 ml
Oldenburger UHT Cooking Cream 20% 100 ml
Salt 3 gr
Black Pepper 1.5 gr

Complement

Krim Masak UHT Oldenburger 20% 1 sdt
Minyak Zaitun Extra Virgin Borges 1 sdt
Crouton Bumbu Bawang Putih

How to make:

Heat butter in a saucepan over medium heat.
Sauté onion and garlic until fragrant and wilted.
Add thyme leaves, parsley leaves, and button mushrooms. Saute until the mushrooms wilt and release aroma.
Add Borges Extra Virgin Olive Oil and Chef Daniel Mushroom Bouillon. Mix well.
Add Oldenburger UHT Cooking Cream. Bring all ingredients to a boil.
Transfer the boiled ingredients into a blender. Blend until smooth.
Return the smooth soup to the pot. Boil again over low heat.
Add salt and black pepper. Stir until all the spices are evenly distributed and the soup has a creamy texture.
Serve the soup in bowls. Add 1 tsp Oldenburger Cooking Cream and 1 tsp Borges Extra Virgin Olive Oil on top.
Sprinkle Garlic Herbs Croutons as a complement. Creamy mushroom soup is ready to serve.