Creamy mushroom soup with sour cream
4 servings
40 minutes
Mushroom cream soup is a refined dish of European cuisine that captivates with its delicate texture and rich mushroom flavor. The history of such cream soups traces back to French gastronomy, where culinary masters sought sophistication in every dish. This soup features a velvety consistency achieved by carefully pureeing the ingredients. The combination of aromatic mushrooms, butter, and sour cream gives it a pleasant creaminess and a slight tanginess. It is served hot with crispy toasts or garlic croutons that perfectly complement its taste. An ideal option for a cozy lunch or dinner, it is easily digestible and provides a sense of comfort. This soup is a great solution for those who appreciate simplicity in preparation combined with rich and harmonious flavor.
1
Thoroughly wash the mushrooms and peel the potatoes. From the total amount, take about 10 champignons, cut them in half (if the caps are not very large, they can be used whole), place them in a pot, pour in water and put on the fire. After boiling, add salt, pepper, bay leaf, diced potatoes and cook until the potatoes are ready.
- Fresh champignons: 500 g
- Potato: 2 pieces
- Bay leaf: 1 piece
- Water: 500 ml
- Salt: to taste
- Ground black pepper: to taste
2
Chop the remaining mushrooms in a random shape (do not chop too finely, as they will reduce significantly while stewing), place them in a pan (without oil), cover with a lid, and set on medium heat. Once the mushrooms release water, reduce the heat, uncover, and stew, stirring occasionally, until all the water evaporates. Then add vegetable oil, salt, pepper, finely chopped onion, mix well, cover with a lid, and stew until the onion is cooked.
- Fresh champignons: 500 g
- Vegetable oil: 2 tablespoons
- Onion: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Let's return to our broth (Step 1). Remove the bay leaf from the broth, use a slotted spoon to scoop out all the contents and place them in a deep bowl suitable for pureeing with a blender. Do not drain the broth! While the contents are still warm, add 40 grams of butter and sautéed mushrooms with onions (not all of them; set aside 2 tablespoons to add at the very end) and start blending everything. When the mixture becomes homogeneous and paste-like, add sour cream and puree again.
- Butter: 40 g
- Sour cream 20%: 3 tablespoons
4
Next, we start to gradually pour in the broth in small portions, stirring thoroughly each time until homogeneous. You may not need all the broth; adjust the thickness to your liking. Add 2 tablespoons of reserved sautéed mushrooms to the mixture, stir, pour the soup into a pot and set it on very low heat. As soon as the soup starts to boil (characteristic holes appear on the surface), turn it off immediately.
- Fresh champignons: 500 g
5
Ready soup is well served with wheat toasts rubbed with garlic or garlic croutons.