Mushroom soup with chicken broth
6 servings
30 minutes
Mushroom soup on chicken broth is a refined dish of French cuisine that combines the tenderness of mushrooms with the rich flavor of broth. Historically, such soups were made in rural homes in France, where fresh mushrooms were hand-picked. This soup has a velvety texture and a deep, rich palette of flavors due to the combination of butter, lemon juice, and flour that gives it a light thickness. Its serving feature is the addition of an egg yolk at the end of cooking, which makes the taste even softer and more sophisticated. Mushroom soup is perfect for a cozy dinner as well as an elegant dish for a formal lunch. It warms, nourishes, and delights with its refined aroma.
1
Mushrooms should be washed, cleaned, then finely chopped and placed in a pot with oil, lemon juice, and a pinch of salt - cover with a lid and cook on low heat for about 6 minutes.
- Fresh mushrooms: 250 g
- Butter: 25 g
- Lemon juice: 0.3 teaspoon
- Salt: to taste
2
Put the flour in a large pot, place it over medium heat, and roast, stirring, for 5-7 minutes until it starts to turn brown. Slowly, while constantly stirring, pour in the broth — continue whisking and cook for another 10 minutes.
- Wheat flour: 4 tablespoons
- Chicken broth: 1.5 l
3
Add the mushrooms along with the liquid they were cooked in to the pot with the broth and cook everything together for another 5 minutes.
- Fresh mushrooms: 250 g
- Chicken broth: 1.5 l
4
Put the egg yolk in the soup bowl and gently stir while pouring in the soup to avoid lumps. Mix and serve immediately.
- Egg yolk: 1 piece