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Some Creamy Soups

The Classic Mushroom

What you need:

  • 1 cup chopped Portobello mushrooms
  • 1 cup chopped shiitake mushrooms
  • 2 shallots, chopped
  • 2 cups chicken broth
  • 1 cup half-and-half
  • 1/4 cup butter
  • 2 tablespoons all-purpose flour
  • 1 pinch ground cinnamon
  • Salt and pepper to taste

In a large saucepan over medium heat, melt the butter then cook Portobello mushroom, shiitake mushroom and shallots until tender, about 3 to 5 minutes. Add flour and stir until smooth. Carefully add chicken broth and continue stirring until mixture is thick. Stir in half-and-half and cinnamon then season with salt and pepper. Cook until heated through.

Sausage Potato Warmer

What you need:

  • 1/2 kilogram kielbasa sausage, sliced into half moons
  • 1/2 kilogram smoked sausage, sliced into half moons
  • 2 1/2 cups shredded hash brown potatoes
  • 2 onions, finely chopped
  • 2 bay leaves
  • 2 cups water
  • 2 cups milk
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 pinch salt

In a large pot over medium heat, cook smoked sausage, kielbasa sausage and onions until sausages are browned. Add potato, water and bay leaves to the pot. Simmer over low heat for 1 to 2 hours. In a saucepan over medium heat, combine butter and flour then carefully add milk. Stir until mixture is thickened. Add mixture to the pot with sausages and mix until all ingredients are well-combined. Remove bay leaves before serving.

Zucchini Cream

What you need:

  • 1 1/2 kilogram zucchini, sliced
  • 4 slices bacon
  • 3 cloves garlic, chopped
  • 1 onion, chopped
  • 2 cups water
  • 2 cups chicken broth
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried basil

In a large pot, combine zucchini, bacon, garlic, onion, water, chicken broth, salt, pepper and basil. Bring to a boil and continue cooking for 30 minutes or until zucchini is tender. Puree mixture in batches until smooth and creamy. Top with Parmesan cheese.

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