Soup is a top favorite when it comes to appetizers and snacks. Due to its high water content, it is both healthy and moisturizing. It can also stand as a standalone meal – just make a creamy soup, pair it with a slice or two of bread and you’re good to go!
Here are 3 creamy soup recipes we’re sure you’ll love:
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-high heat, melt the butter, then cook the portobello mushroom, shiitake mushroom, and shallots until tender, about 3 to 5 minutes. Add flour and stir until smooth. Carefully add chicken broth and keep stirring until mixture thickens. 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, cut into crescents
- 1/2 kilogram smoked sausage, cut into crescents
- 2 1/2 cups shredded potato hash browns
- 2 onions, finely chopped
- 2 bay leaves
- 2 cups of water
- 2 cups of milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 pinch of salt
In a large saucepan over medium-high heat, cook smoked sausage, kielbasa sausage, and onions until sausages are browned. Add the potatoes, water and bay leaves to the saucepan. Simmer on low heat for 1 to 2 hours. In a saucepan over medium-high heat, combine butter and flour, then carefully add milk. Stir until the mixture has thickened. Add the mixture to the saucepan with the sausages and mix until all the ingredients are well combined. Remove bay leaves before serving.
zucchini cream
What you need:
- 1 1/2 kg zucchini, sliced
- 4 slices of bacon
- 3 garlic cloves, chopped
- 1 onion, chopped
- 2 cups of water
- 2 cups chicken broth
- 1/4 cup grated parmesan cheese
- 2 teaspoons of salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried basil
In a large saucepan, 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. Blend the mixture in batches until smooth and creamy. Sprinkle with parmesan.
A cold night will surely be the least of your troubles with these creamy soup recipes.
Thanks to Adrian T. Cheng
