Mushroom cream soup with chicken broth
4 servings
15 minutes
Mushroom cream soup on chicken broth is a refined combination of rich mushroom flavor and the depth of chicken broth. The history of such soups traces back to European cuisine, where creamy texture and delicate taste symbolized home comfort. This recipe combines the velvetiness of cream, the spiciness of blue cheese, and the aroma of freshly ground pepper, creating a harmony of flavors. It is perfect for cozy evenings or as an elegant appetizer at festive dinners. The ease of preparation makes it accessible even for novice cooks, while its delicate consistency pleasantly warms and satisfies. Served with herbs that add freshness and color, turning the dish into a true culinary masterpiece.
1
Chop the onion coarsely.
- Onion: 1 piece
2
Chop the mushrooms coarsely.
- Fresh champignons: 450 g
3
Pour oil into the pan and place it on high heat.
- Olive oil: 3 tablespoons
4
Add onion and mushrooms.
- Onion: 1 piece
- Fresh champignons: 450 g
5
After 3-4 minutes, stir and reduce the heat to medium. Fry for another 5-6 minutes, stirring occasionally.
6
Pour the chicken broth into a deep pot and heat it on the stove.
- Chicken broth: 1 l
7
Once the broth is well heated, add the mushrooms and remove from heat.
- Fresh champignons: 450 g
8
Blend with an immersion blender.
9
Add cheese and cover with a lid. Wait until the cheese melts, about 2-3 minutes.
- Dorblu cheese: 30 g
10
Season with black pepper and salt to taste.
- Freshly ground black pepper: to taste
- Salt: to taste
11
Pour in the cream and blend again.
- Cream 20%: 200 ml
12
Serve with greens.
- Green: to taste