Cream of mushroom soup
4 servings
40 minutes
Mushroom cream soup is an exquisite representative of French cuisine that has won the love of gourmets worldwide. The delicate, velvety texture of the soup is created by a combination of aromatic fresh mushrooms, creamy sauce, and rich beef broth. Its flavor is deep and rich, with subtle nutty notes from the mushrooms harmoniously complemented by garlic hints. In the past, such soups were served in the finest restaurants in Paris and today they remain a symbol of elegance and sophistication. The cream soup warms wonderfully on cool evenings and is perfect as a standalone dish or as a first course at a formal dinner. Serving it with crispy croutons or fresh herbs highlights its refinement. This soup embodies true culinary art that unites traditions and modern taste preferences.
1
Prepare meat broth.
- Beef broth: 1 l
2
Slice the mushrooms into not very thin slices, transfer to a pan and fry in sunflower oil under a lid over medium heat for about 15 minutes, stirring occasionally, adding salt and pepper.
- Fresh mushrooms: 500 g
- Salt: to taste
- Ground black pepper: to taste
3
Then carefully transfer the mushrooms along with the liquid to a pot of boiling broth. Cook for 10-15 minutes.
- Fresh mushrooms: 500 g
- Beef broth: 1 l
4
Melt butter in a saucepan and sauté finely chopped garlic until fragrant. Gradually add flour by the spoonful, mixing thoroughly as the mixture thickens, then slowly pour in the cream. Whisking to prevent lumps, cook over low heat until a thick sauce forms. If the sauce is too thick, you can add a few spoonfuls of broth.
- Butter: 50 g
- Garlic: 1 clove
- Wheat flour: 2 tablespoons
- Cream 10%: 250 ml
5
Pour the mushroom broth and white sauce into a blender and blend until smooth.
- Beef broth: 1 l
- Fresh mushrooms: 500 g
- Wheat flour: 2 tablespoons
- Cream 10%: 250 ml
6
Return the soup to the pot and bring to a boil, adding salt, pepper, and spices to taste.
- Salt: to taste
- Ground black pepper: to taste