Mushroom Puree Soup
2 servings
40 minutes
Mushroom puree soup is a refined dish of European cuisine, featuring a delicate creamy texture and rich mushroom flavor. Its origin traces back to French gastronomy, where puree soups became a symbol of sophistication. This soup warms and provides comfort; its velvety consistency perfectly complements the aroma of champignons, potatoes, and light vegetable seasoning. The addition of cream gives the dish softness while spices reveal the richness of flavors. The puree soup is served with sour cream and crispy croutons, creating an ideal balance of textures. It is wonderful in cold weather and perfect for lunch or dinner, pairing well with greens and fresh bread. This is not just a dish – it is a culinary delight that combines the traditions and refinement of European cuisine.
1
Boil potatoes with mushrooms (do not cut the mushrooms!) in a small amount of water. Add bay leaf, salt, and peppercorns while boiling.
- Champignons: 800 g
- Potato: 4 pieces
- Bay leaf: to taste
- Salt: to taste
- Ground black pepper: to taste
2
To prepare the dressing, heat olive oil in a saucepan, add finely chopped onion and carrot, sauté until lightly golden and turn off. Blend everything into a smooth mixture, pour in the cream and the remaining olive oil from the saucepan.
- Olive oil: 3 tablespoons
- Onion: 1 piece
- Carrot: 1 piece
- Cream 20%: 3 tablespoons
3
Blend the potatoes and mushrooms until smooth, mix in the dressing and 1 cup of the potato and mushroom broth. Mix well again. Add ground pepper to taste.
- Potato: 4 pieces
- Champignons: 800 g
- Salt: to taste
- Ground black pepper: to taste
4
Serve with sour cream and croutons, garnished with green onion feathers.