Potato soup with champignon mushrooms
3 servings
40 minutes
Mushroom cream soup with champignons is a refined dish of French cuisine that combines the tenderness of potatoes, the rich flavor of mushrooms, and creamy softness. Its history begins in the French culinary tradition where puréed soups are valued for their velvety texture and rich aroma. Creamy and warming, this soup is perfect for cozy home lunches and elegant dinners. The mushrooms give it a rich and earthy tone, while the addition of cream makes the taste soft and enveloping. Served with herbs and slices of mushrooms, this soup becomes not only a gastronomic delight but also a true decoration for the table. It pairs wonderfully with crispy baguette or cheese croutons, highlighting its French origin.
1
Peel the potatoes, cut them into cubes, and cover them with water so that they are fully submerged. Salt the water.
- Potato: 7 pieces
- Salt: to taste
2
In a pan, melt the butter and sauté the finely chopped onion until golden. Then, cut the mushrooms into large pieces and add them to the onion. Sauté lightly (if it starts to burn, add a little water from the potatoes).
- Butter: 20 g
- Onion: 1 head
- Champignons: 300 g
3
Add the fried onions with mushrooms to the pot with the cooked potatoes and simmer a bit, stirring occasionally.
- Onion: 1 head
- Champignons: 300 g
- Potato: 7 pieces
4
Pour the broth into a separate container. Blend the potato-mushroom mixture. Then, add broth to the resulting puree until it becomes thinner, to your desired consistency.
- Potato: 7 pieces
- Champignons: 300 g
5
Place on the fire, heating while stirring constantly. Add the cream and mix everything well. Bring to a boil and remove from heat.
- Cream 20%: 200 ml
6
We serve it decorated with greens and a couple of slices of mushrooms.
- Green: 10 g
- Champignons: 300 g