Cream soup of champignons and potatoes with croutons
4 servings
30 minutes
Mushroom and potato cream soup with croutons is a refined dish of French cuisine that combines a rich mushroom aroma and a delicate velvety texture. The origins of such soups trace back to France, where chefs aimed to create sophisticated yet hearty meals. Mushrooms sautéed in butter reveal their deep flavor, complemented by the softness of potatoes and the sweet hint of onions. Cream adds tenderness to the soup, while spiced croutons provide a crunchy note. This dish is perfect for warming up on cool days and evokes a sense of home comfort. It can be served as a standalone dish or as an elegant appetizer before the main course, highlighting the richness of French gastronomy.
1
Prepare croutons. Cut the crusts off the bread slices, dice them, place on a baking sheet, and send to a preheated oven at 180°C for 10 minutes. Remove, drizzle with oil, and mix with the herb blend.
- Toast: 100 g
- Butter: 4 tablespoons
2
Slice fresh champignons into large pieces and sauté in butter until golden in a separate pan. Cut the potatoes into large cubes and the onion into half rings, then sauté until semi-cooked in a deep skillet with butter.
- Champignons: 600 g
- Potato: 4 pieces
- Onion: 2 pieces
- Butter: 4 tablespoons
3
Pour water into the saucepan with vegetables, bring to a boil, cook for 5 minutes, add mushrooms, stirring, and gradually introduce the cream.
- Water: 2 glasss
- Champignons: 600 g
- Cream 22%: 200 ml
4
Bring the soup to a boil, season it, sprinkle with herbs, and blend it. Bring it to a boil again, pour into plates. Serve with croutons.
- Salt: to taste
- Ground black pepper: to taste
- Toast: 100 g