Romanian Cream of Mushroom Soup
Romanian cream of mushroom soup, or Supa Crema de Ciuperci, is a hearty and flavorful dish perfect for chilly days or when you crave something comforting and indulgent.
Ingredients
- 500 gr mushrooms
- 4-5 medium potatoes
- 2 garlic cloves
- 1 onion
- 2 vegetable stock cubes
- 200 ml milk
- 100 ml sour cream
- 2 tbsp olive oil
- handful of chopped dill
- 1 tsp black pepper
- salt
Instructions
- Start by heating the oil in a soup pot.
- Add the chopped onion and sauté until translucent, approximately 3-4 minutes.
- Add the garlic and fry for a couple of more minutes.
- Season with salt and pepper.
- Add the mushrooms stirring frequently, until they release moisture and reduce in volume.
- Add the chopped potatoes and fry for a couple of more minutes.
- Prepare the vegetable stock according to package instructions.
- Pour approximately 2 litres of hot stock over the vegetables and simmer for 30-40 minutes until tender.
- Take the pot off the heat and purée the soup with a hand blender until smooth and creamy.
- Stir in the milk and chopped fresh dill.
- Let the soup cool down for 5 minutes before adding the sour cream, to prevent curdling.
- Serve hot, with more chopped dill sprinkled on top.