Light cream soup
2 servings
20 minutes
Light cream soup is an exquisite dish of French cuisine, combining the tenderness of cream with the aroma of mushrooms. Its history is rooted in the traditions of French chefs who sought refinement in taste and airy texture. Mushrooms minced with onions give the soup a rich flavor, while cream and a piece of butter add silkiness. The lightness and elegance of this cream soup make it an ideal choice for a cozy dinner or as an elegant first course. It pairs wonderfully with croutons, fresh baguette, or herbs. The soup warms with its soft taste and will be a great addition to any table, bringing notes of French chic.
1
Without thawing, divide the mushrooms into two parts (2/3 and 1/3). Place the third part in boiling water, add salt, spices to taste, and boil for 5 minutes.
- Champignons: 400 g
- Ground black pepper: to taste
2
Put the remaining mushrooms in a blender, add an onion, half a glass of the broth with boiled mushrooms, and blend everything.
- Champignons: 400 g
- White onion: 1 piece
- Champignons: 400 g
3
Place the mixture in a pot (adding a piece of butter) and boil for 10 minutes.
- Butter: 10 g
4
Add cream to the dish and bring to a boil. Then place spices and pepper to taste in the pot, and you can add a little garlic. Cover with a lid and let it sit for 2 minutes. The soup is ready.
- Cream 10%: 125 ml
- Ground black pepper: to taste