Creamy Mushroom Soup with Carrot, Celeriac & Dill

Winter time is soup time. Your inner body warms up slowly with each sip, and you feel yourself better and better. It is the prize of making it to your sweet home after a tiring freezing journey in winter conditions. It is a quick, delicious and healthy remedy for cold.
 

It not only warms you up but also softens and activates intestines and gives you the chance to take in all the useful vitamins and minerals which are normally drained and wasted with the juice of the meal when you boil or cook vegetables and meat.

Soup is not only a miracle nutritious meal in which you can add any useful vegetable or pulse and enrich with meat juice but also very easy to prepare. It is very fulfilling when you eat with croutons or some bread. It can be a good diet course.

To benefit from all of these blessings everyone should know at least one good soup recipe. I am sharing here a delightful one for the ones who love mushrooms.

The basics to cooking is the same for nearly all vegetable soups so innovative masters of the kitchen will surely use this as a stepstone to their own super recipe.

Ingredients:250 gr of mushrooms of any kind

• 1 small celeriac root
• 1 carrot
• A handful of dill
• 1tablespoon of flour
• 1 tablespoon of olive oil( or vegetable oil)
• 1 glass of milk
• 3 glasses of water (you may use chicken or meat broth)
• Salt,grounded black pepper, cumin

Preparation:

• Slice the mushrooms as thin as you like
• Grate the carrot and celeriac
• Chop the dill
• Put olive oil and flour in a deep pot and brown the flour slightly over medium heat
• Add the mushrooms, celeriac and carrot and stir until the vegetables have slightly softened, over low heat.
• Add the milk ( for the cream) and water.
• I also add a tablet of chicken broth, to enrichen its taste
• Add salt, cumin and pepper, as much as you like. Add some, stir, taste, add some more if you like.
• Cook over high heat until it boils. Stir from time to time.
• After it boils turn the heat to medium and keep on cooking until it thickens. I like soup a bit thick so I cook a bit long but if you like it more fluid cook less. It is all up to you.you can understand thickness from the movements of the spoon while you are stirring. If it gets to move slower and slower while you are stirring it means the soup is getting thicker.
• Shortly before you turn the heat off add the dill.If dill is not cooked to much its aroma will be felt much better.

Enjoy your delicious mushroom soup.