Mushroom soup-puree
3 servings
20 minutes
Mushroom cream soup is an exquisite dish of French cuisine, delighting with its delicate texture and rich aroma of forest mushrooms. The origins of this recipe date back centuries when culinary masters sought to create the perfect balance of creaminess and mushroom flavor. Mushrooms sautéed in butter with onions reveal their full aromatic depth, while the addition of cream makes the soup velvety and airy. It can be served hot or cold, transforming into an elegant appetizer that can replace traditional julienne. This dish is suitable for cozy home evenings and festive dinners, filling the atmosphere with warmth and sophistication of French gastronomy.
1
Chop the onion into small pieces. Prepare the mushrooms. Pass the mushrooms through a meat grinder. Then add the onion to them.
- Onion: 2 heads
- Champignons: 500 g
2
Fry the mixture in a pan with butter until the water evaporates. Add salt and pepper to taste.
- Butter: 25 g
- Salt: to taste
- Ground black pepper: to taste
3
Transfer the fried mushrooms to a pot, pour in the cream, and bring to a boil. The soup is ready.
- Champignons: 500 g
- Cream 20%: 500 ml
4
The dish can be served hot or cold. In the latter case, it can replace an appetizer like julienne.