Cream of mushroom soup with croutons

5 servings

50 minutes

A simple recipe in which the main mushroom mass is provided by champignons with their delicate taste, and the shine and beauty are entrusted to porcini mushrooms, taken in small quantities. Recipe from the St. Petersburg restaurant R14, formerly known as "Fish.

Energy value per serving

• Calories: 261.3
• Proteins: 13.6g
• Fats: 17g
• Carbohydrates: 9.8g

Ingredients

• Carrot: 100 g
• Onion: 100 g
• Celery: 60 g
• Garlic: 20 g
• White mushrooms: 100 g
• Champignons: 1 kg
• White wine: 175 ml
• Chicken broth: 400 ml
• Cream: 270 ml
• Olive oil: 15 ml
• Thyme: 2 g
• Butter: 35 g
• Parsley: 5 g
• Crackers: to taste
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. First, prepare mushroom puree. Thinly slice the vegetables and mushrooms, sauté in olive oil, add thyme, then wine and let it evaporate completely.

   Required ingredients:

   • Carrot: 100 g
   • Onion: 100 g
   • Celery: 60 g
   • White mushrooms: 100 g
   • Olive oil: 15 ml
   • Thyme: 2 g
   • White wine: 175 ml

2. Add soft butter and chicken broth, completely dissolve the butter. Then blend until smooth. Next, dilute the puree with cream and bring to a boil.

   Required ingredients:

   • Butter: 35 g
   • Chicken broth: 400 ml
   • Cream: 270 ml

3. Sauté the quartered mushrooms with garlic in parallel.

   Required ingredients:

   • Champignons: 1 kg
   • Garlic: 20 g

4. Serve warm soup in a bowl seasoned with sautéed mushrooms and parsley, drizzled with olive oil. Serve croutons made from white bread separately.

   Required ingredients:

   • Champignons: 1 kg
   • Parsley: 5 g
   • Olive oil: 15 ml
   • Crackers:  to taste