Cream of Mushroom Soup

6 servings

40 minutes

The first cream soups were invented in the East - they were eaten cold in the heat. But they became widespread thanks to French chefs, who brought the preparation of cream soups to an art. For a classic cream of mushroom soup, they take champignons , and the taste is revealed with the help of pepper, nutmeg, cream and white wine.

Energy value per serving

• Calories: 188.4
• Proteins: 6.4g
• Fats: 14.4g
• Carbohydrates: 7.1g

Ingredients

• Champignons: 300 g
• Onion: 1 head
• Garlic: 1 clove
• Butter: 30 g
• Olive oil: 30 ml
• Wheat flour: 1 tbsp
• Dry white wine: 60 ml
• Chicken broth: 700 ml
• Cream: 250 ml
• Nutmeg: to taste
• Salt: to taste
• Ground black pepper: to taste
• Parsley: to taste

Cooking steps

1. Prepare the necessary ingredients.

2. In a saucepan, heat butter and olive oil. Sauté the onion, sliced thinly, until it becomes translucent.

   Required ingredients:

   • Butter: 30 g
   • Olive oil: 30 ml
   • Onion: 1 head

3. Add minced garlic and sauté, stirring, for another minute.

   Required ingredients:

   • Garlic: 1 clove

4. Add randomly chopped mushrooms, cook while stirring until they release moisture.

   Required ingredients:

   • Champignons: 300 g

5. Then add the flour and mix.

   Required ingredients:

   • Wheat flour: 1 tablespoon

6. Add wine, evaporate for a minute, then pour in the broth, bring to a boil and cook for 15 minutes.

   Required ingredients:

   • Dry white wine: 60 ml
   • Chicken broth: 700 ml

7. Blend the soup until smooth.

8. Then add the cream.

   Required ingredients:

   • Cream: 250 ml

9. Add salt, pepper, and nutmeg to taste.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Nutmeg:  to taste

10. Serve garnished with chopped parsley.

    Required ingredients:

    • Parsley:  to taste