Cream of Mushroom Soup

I make soup weekly during the winter months, and this is one of my favorites!

Ingredients:

- container of mushrooms (any basic kind you find in the store in fine)

- potatoes (2-4, depending on your liking), cubed

- carrots ( 2-4, depending on your liking), sliced

- sour cream, 16 ounces

- chicken bouillon base

- salt

- pepper

- 6 cups water

1. cut mushrooms into small pieces, and add to soup pot with a little salt and olive oil.  Cook over medium high heat.

They first look like this:

and after a couple minutes (covered) they look like this:

2. add water, potatoes, and carrots

3. bring to a boil, then add a big spoonful of the chicken base

4. let simmer until the carrots are soft, which is about 20 minutes.  Now, it is time to temper in the sour cream.  Tempering makes it so that the sour cream doesn't curdle when you add it into the hot soup.

So, add your sour cream to a large bowl

Then, add a ladle of the soup to the sour cream, and stir.  

Keep repeating this step (ladle of soup, then stir) until you have the sour cream mixture good and hot

5.  Transfer the sour cream mixture back to the soup pot on the stove, then add pepper to taste.

6. Let simmer for another 10 minutes, or so, and the soup is ready!

The soup cream addition to soups is a Polish thing, and I always find this soup very comforting.  Reminds me of my mom.  This soup is earthy, hearty, and tangy all at the same time.


Smacznego!