Creamy Soup With Mushrooms

This ancient soup recipe is found in a cookbook of Apikura, written in the IV century BC. The following ingredients are mentioned: wheat, olive oil, minced meat, brains, pepper, bay leaves, cumin, wine and fermented fish sauce. I will tell you how to cook the cream of mushroom soup. If you are interested in proportions, it all depends on how many people you are going to feed. My family does not suffer from lack of appetite 🙂 So I took 1.5 quarts of water.

Remember that our goal is to make a thick soup!


  1. Mushrooms 14 oz
  2. Cream cheese 9 oz
  3. Cream 6 oz
  4. Parsley
  5. Flour
  • Olives, Pepper (opional).

Low-fat cream bind and remove toxic substances from the body

Cut the mushrooms into small pieces.

Translated from the French "mushroom" simply means "mushroom."

Put the mushrooms in a pan and add 1 teaspoon of salt. Cover and simmer gently. Then put 2 tablespoons of flour.

First cultured mushrooms appeared in Italy about a thousand years ago

Stir flour and mushrooms until you obtain a homogeneous, viscous mass. Once everything is well mixed, remove mushrooms from the stove. The mushrooms should be sticky.

Mushrooms have antibacterial and anti-tumor activity

Now put all the weight in the blender Cuisinart DLC-2A Mini Prep.

Cuisinart DLC-2A Mini Prep Plus 3-Cup 250-Watt Food Processor

After processing in the blender you should get mushroom porridge.

Fresh mushrooms should be stored no more than 4 days

Bring water to boil. After water boils put in mushroom porridge. Reduce the heat to barely boiling and stir all the time.

Currently 70% of our planet is covered with water, but you can drink only 1% of this water

Melt the cream cheese completely in water.

French cheese maker Andre Simon wrote a treatise "On the cheese business", in it he talks about the preparation of 839 varieties of cheese. Cheesemaker wrote his book 17 years

When everything has turned into one mass, add the cream and stir. If you think the soup is not thick enough, cook it on low heat until desired consistency. And do not forget to stir. It remains only to decorate with olives, herbs and sprinkle with pepper to taste.

Bon appetit!

The only difference between green and black olives is the degree of maturity: ripe olives are black

Author: Mariia R.

Share This Post On