Cream soup of honey mushrooms in chicken broth
3 servings
40 minutes
Mushroom cream soup with chicken broth is a true embodiment of tenderness and depth of flavor in Russian cuisine. The rich forest aroma of the mushrooms unfolds in this dish combined with velvety cream and rich chicken broth. A light tang of lemon and spicy notes of nutmeg add sophistication to the soup, while the airy incorporation of egg yolk makes its texture incredibly silky. This soup not only warms but also fills with coziness, as if transported from grandmother's house. Perfect for serving with crispy croutons that create a contrast to its creamy softness. A delightful treat for those who appreciate refined simplicity and harmony of flavors!
1
Finely chop the onion and sauté in butter until translucent.
- Onion: 1 piece
- Butter: 20 g
2
Add sliced mushrooms, drizzle with the juice of half a lemon, add salt, pepper, and nutmeg to taste. Simmer until the water evaporates.
- Frozen honey mushrooms: 300 g
- Lemon: 0.5 piece
- Salt: to taste
- Ground black pepper: to taste
- Ground nutmeg: to taste
3
Whip half of the cream, add chicken broth. Pour this mixture over the mushrooms and bring to a boil. Remove from heat and blend with a blender.
- Cream 33%: 200 ml
- Chicken broth: 750 ml
4
Whip the second part of the cream separately with the egg yolk, then mix it into the cream soup. Heat on low until it reaches boiling, but do not let it boil.
- Cream 33%: 200 ml
- Egg yolk: 1 piece
5
Serve with croutons.