Cream soup of champignons in chicken broth
4 servings
30 minutes
Mushroom cream soup on chicken broth is a refined dish of French cuisine, where the delicate taste of mushrooms harmonizes with the rich aroma of chicken broth. Its velvety texture is achieved through cream and a carefully prepared sauce based on flour and butter. This soup is perfect for cozy family dinners or festive lunches as it provides a sense of comfort and warmth. The history of this dish is rooted in the traditions of French gastronomy, where special attention is paid to the balance of flavors and elegance in presentation. Cream soup is served with crispy croutons that add contrast in textures and highlight the soup's tenderness. It can be used as a standalone dish or as an elegant start to a culinary journey through classic French cuisine.
1
Chop the mushrooms and onions finely and sauté in vegetable oil until soft.
- Onion: 2 heads
- Fresh champignons: 500 g
2
Put in the blender bowl, pour in a cup of broth, and blend.
- Chicken broth: 600 ml
3
In a pot, melt the butter, add the flour, and sauté for one and a half to two minutes. Then, gradually pour in the remaining broth while constantly stirring and bring it to a boil.
- Butter: 50 g
- Wheat flour: 2 tablespoons
- Chicken broth: 600 ml
4
Add chopped mushrooms, mix, and bring to a boil again.
- Fresh champignons: 500 g
5
Add salt and pepper to taste and keep the soup on low heat for another 7 minutes.
- Ground black pepper: to taste
6
Then pour in the cream, bring to a boil again, and remove from heat. Serve with croutons - they can be added directly to the soup or eaten on the side.
- Cream 20%: 200 ml