October is mushroom season, but not everyone goes foraging, and buying wild mushrooms from random sellers is risky. Button mushrooms, on the other hand, are in every shop, and they make a simple everyday soup.

The recipe was shared by cook Serhii Dzhurenko on his website djurenko.com.

He calls it a cream soup, but no blender is needed: a spoon of flour thickens it and cream makes it smooth. It takes about 20 minutes, and these quantities make two servings.

What you need

  • medium button mushrooms — 12–15;
  • parsley and dill — 1–2 sprigs each;
  • cream — ½ glass;
  • butter — 30 g;
  • plain flour — 1 heaped tsp;
  • hot water — 3 glasses;
  • salt, ground black pepper;
  • optional — a pinch of dried herbs (basil, mint, oregano);
  • white bread croutons — 2–3 tbsp.

How to make it

1. Slice the mushrooms. Wash the mushrooms well and slice them thinly lengthwise. Halve large ones first.

2. Fry. Melt 1–1.5 tbsp butter in a frying pan, add the mushrooms and fry for 2–3 minutes, stirring. Add the finely chopped parsley and dill leaves and fry for another minute.

3. Add the flour. Add the spoon of flour and fry the mushrooms and herbs for another 2–3 minutes, stirring.

4. Add water. Transfer the mushroom mixture to a pot, pour in 3 glasses of hot water and season with salt and pepper. Add a pinch of dried herbs if you like. Bring to the boil — the flour thickens very quickly.

5. Add the cream. As soon as the soup thickens, pour in the cream. If it is too thick or too thin, add a little more cream or stir a little flour into some cream. Bring to the boil and simmer over low heat for 3–4 minutes.

6. Serve. Ladle into bowls or small cups, garnish with a parsley leaf and sprinkle with a tablespoon of croutons. Serve straight away while hot.

In mushroom season the soup can also be made with porcini, but button mushrooms make it possible all year round.

As a reminder, last time in Tasty Bucha we made sauerkraut the way mum makes it.

Nota bene

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