Creamy Champignon Soup
4 servings
25 minutes
Creamy mushroom puree soup is an elegant dish that combines the tenderness of cream, rich mushroom flavor, and exquisite creamy texture. The origins of this soup trace back to European cuisine, where mushroom soups are traditionally seen as symbols of comfort and sophistication. In this recipe, fresh mushrooms infused with the aroma of butter acquire a deep flavor that is perfectly complemented by cream cheese and spices. A light hint of nutmeg highlights the cream base's delicacy, creating a harmonious balance. This soup is ideal for both cozy dinners and festive presentations, impressing guests with its silky texture and rich aroma. Serve hot while enjoying its refined taste that warms and delights with every sip.
1
Melt the butter in a pan.
- Butter: 2 pieces
2
Spread the coarsely chopped mushrooms and season with black pepper.
- Fresh champignons: 300 g
- Freshly ground black pepper: 0.5 teaspoon
3
After 3-4 minutes, stir, reduce the heat, and cover with a lid.
4
Add cottage cheese after 7 minutes. Stir and remove from heat after a minute.
- Cottage cheese: 2 tablespoons
5
Pour water into the pot, add salt, and place it on high heat.
- Water: 0.5 l
- Pink Himalayan Salt: to taste
6
Once the water boils, add the cream.
- Cream 30%: 400 ml
7
Reduce the heat and add the mushrooms.
- Fresh champignons: 300 g
8
Season with nutmeg. Stir.
- Ground nutmeg: 0.5 teaspoon
9
Remove from heat after 5 minutes.
10
Blend until smooth. Add salt to taste.
- Pink Himalayan Salt: to taste
11
Serve hot.