Delicate cream soup of champignons
6 servings
60 minutes
Creamy mushroom soup is a classic French dish that embodies the elegance and sophistication of French cuisine. Its history traces back to traditional mushroom soups popular in European gastronomy. The velvety texture is achieved through a blend of cream, broth, and finely chopped mushrooms, giving the soup a rich mushroom flavor with subtle nutty notes. Its lightness and airiness make it an ideal choice for both everyday dinners and festive lunches. It is served with crispy croutons, chopped boiled eggs, or nuts, adding variety in textures. Mushroom cream soup perfectly warms on cool days and pairs harmoniously with white wine. The dish highlights the richness of mushroom aroma, creating a true gastronomic delight.
1
Finely chop the onion. Slice the mushrooms. In a heavy-bottomed pot, heat 2 tablespoons of vegetable oil. Add the onion and sauté for about 3-4 minutes, stirring. Add the mushrooms and cook until soft for another 5-7 minutes.
- Onion: 2 heads
- Fresh champignons: 500 g
- Vegetable oil: 2 tablespoons
2
In another pot, melt the butter and stir in the flour, frying for 1.5–2 minutes. Then gradually pour in the broth while constantly stirring and bring to a boil. Add the mushrooms and onion, mix well and bring to a boil again. Blend until smooth. Add salt, pepper, and other spices as desired and keep the soup on low heat for another 7 minutes. Then pour in the cream, bring to a boil again and remove from heat. Serve with croutons, nuts or chopped boiled egg.
- Butter: 50 g
- Wheat flour: 2 tablespoons
- Chicken broth: 600 ml
- Fresh champignons: 500 g
- Onion: 2 heads
- Salt: to taste
- Ground black pepper: to taste
- Cream 10%: 200 ml
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