Mushroom soup with Madeira
4 servings
30 minutes
Mushroom soup with Madeira is an elegant and aromatic dish of European cuisine that harmoniously combines the earthy notes of white mushrooms and the delicate creamy taste of champignons. Madeira adds an exquisite depth of flavor to the soup, enveloping it in warm caramel tones. The history of this dish traces back to ancient culinary traditions of France and Italy, where mushrooms have long been considered a delicacy. The rich aroma of thyme and nutmeg complements the composition, creating a cozy and rich gastronomic delight. The soup is perfect for a leisurely dinner, warming and invigorating. It is recommended to serve it with sour cream, which softens the bright flavor accents, making each spoonful a true culinary revelation.
1
Pour 850 ml of boiling water over dried white mushrooms. Let it sit for 30 minutes.
- White mushrooms: 25 g
2
In a large pot, melt 50 ml of butter and sauté the onion and garlic until soft.
- Butter: 75 g
- Onion: 1 piece
- Garlic: 2 cloves
3
Cut fresh mushrooms into pieces 1 cm thick.
4
Thoroughly squeeze the white mushrooms (save the liquid). Cut the flesh into small pieces and add it with fresh mushrooms to the onion and garlic.
- White mushrooms: 25 g
- Royal champignons: 220 g
5
Season with thyme and nutmeg. Add the remaining butter (25 g) and leave on low heat for 5 minutes.
- Thyme: 2 teaspoons
- Nutmeg: 0.3 piece
- Butter: 75 g
6
Pour in the liquid left from soaking the mushrooms, Madeira, and milk. Add salt and pepper to taste.
- Madeira: 150 ml
- Milk: 150 ml
- Salt: to taste
- Ground black pepper: to taste
7
Bring to a boil and then leave on low heat for 30 minutes without covering.
8
Use a slotted spoon to place 1/3 of the mushrooms on a separate plate, then put the remaining contents of the pot into a blender and blend until smooth.
9
Place the mixture back in the pot and add pieces of mushrooms. Cook for 20 minutes. Serve with sour cream.
- Sour cream: 1 tablespoon