3 recipes for the best cream soups for fall

These are light and tasty dishes made from seasonal products, which are a pleasure to diversify the autumn menu.

When the question once again arises - what to cook for dinner special and not bored, you should pay attention to cream soups, which are easy to prepare, but have a very exquisite taste.

Mushroom cream soup

You will need: 200 g champignons, 15 g dried mushrooms, 2 cloves of garlic, 1/2 onion, 20 ml vegetable broth, 125 ml milk, 2 pinches nutmeg, 1.5 tbsp. corn flour, 2 tablespoons vegetable oil, 3 tbsp. olive oil, 3 tablespoons butter, 2 toast, salt and pepper.

How to cook

Pour olive oil into a saucepan with a thick bottom, heat over a fire, add chopped onions. You need to fry it until transparent. Add crushed garlic to the onion, fry, stirring occasionally, for 2-3 minutes.

Cut the champignons into large pieces, mix with dried mushrooms, add to the onion, cook for 8 minutes. Then add the vegetable stock, bring to a boil and cook for another 5 minutes.

In a separate bowl, combine milk, vegetable oil and flour. Add to a shared pot, stirring constantly. Cook until thick. Then the resulting soup must be whipped with a blender until smooth. Season with salt and pepper to taste.

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Sprinkle with croutons on top. How to cook them: Melt the butter, dip the sliced toast in it, salt it. Put the toast in pieces on a baking sheet and place in an oven preheated to 150 degrees for 30 minutes.

Pumpkin cream soup with ginger

You will need: 1 small pumpkin, 2 carrots, 20 g cilantro, 20 g Parmesan, 1 clove of garlic, 20 g butter, 2 tsp. ground ginger, 300 g cream, salt and pepper.

How to cook

Peel the carrots and pumpkin into medium-sized pieces. Pour water into a saucepan, bring to a boil, salt, add carrots and pumpkin. Boil them for 20-25 minutes, then drain the water.

Dry the vegetables, add garlic, cilantro and butter - whisk all together in mashed potatoes and then cook over medium heat, gradually adding cream, parmesan, salt, pepper, ginger. Cook for 7 minutes. Sprinkle with Parmesan and pumpkin seeds when serving.

Cauliflower and feta cheese cream soup

You will need: 1 kg of cauliflower, 2 egg yolks, 120 g of feta cheese, 70 g of butter, 100 g of cream, 200 g of milk, salt and pepper.

How to cook

Wash cauliflower and divide into inflorescences, test in salted water for about 10 minutes. Drain the water, remove the inflorescences. Pour melted butter and 2 tbsp. cold water. Cook for about 5 minutes, then add the cabbage flowers and milk, cook for another 7 minutes, then turn the heat to low.

Add cream and yolks, beat with a blender, then add chopped cheese to the finished soup. Season with salt and pepper to taste.