Vegetarian cream soup of champignons with mint
4 servings
45 minutes
Vegetarian cream soup with mushrooms and mint is an exquisite dish of French cuisine that delights with its refined taste and delicate consistency. This soup embodies the harmony of forest mushroom aroma, creamy softness, and refreshing mint notes. Historically, dishes with mushrooms were popular in French restaurants where their velvety texture and ability to absorb spice aromas were appreciated. The pleasant sharpness of rosemary and garlic enriches the soup's flavor while mint adds unexpected freshness. Perfect as a light lunch or dinner, it warms with comfort and provides a sense of gastronomic pleasure. Served with crispy baguette or croutons, it beautifully complements the soup's tenderness. This recipe is an embodiment of elegance and comfort in one dish that will impress even the most discerning gourmet.
1
We separate the caps from the stems. Cut the stems in half (lengthwise) and put them in a pot. Pour in a liter of water. Add rosemary and a clove of garlic. Salt it. Cook on medium heat with a lid for half an hour.
- Champignons: 800 g
- Rosemary: 1 tablespoon
- Garlic: 1 clove
- Salt: to taste
2
While the broth is boiling, we cut the legs and fry them under a lid over high heat. After about 10 minutes of frying, juice forms under the lid, which we pour into the pot with the legs. Another 10 minutes later, we also add the caps to the legs (about 5-10 minutes before the legs are done). We cook for another 10 minutes.
- Champignons: 800 g
3
While the legs with caps are cooking, we prepare the béchamel sauce, mixing it with our vegetarian broth. For the béchamel sauce, we place another pot on high heat (I don't like dirtying extra dishes, but this will save time). We add butter, melt it, add flour, and stir to avoid lumps, then scoop water (without mushrooms) from the pot with mushrooms and add it to the béchamel, continuing to stir to avoid lumps. You need to pour in about five ladles, depending on how thick you like your cream soup.
- Butter: 50 g
- Wheat flour: 2 tablespoons
- Champignons: 800 g
4
Drain the water from the mushrooms. Blend the mushrooms with béchamel in a blender, put the leftovers in a pot, add spices: dried ground garlic, mint, black pepper, salt and cream to adjust the soup's thickness. Simmer on low heat for about 10-15 minutes and it's ready to serve. The combination of dried mint, garlic and black pepper will give the soup an incredible taste of summer freshness and coziness.
- Ground dried garlic: 1 tablespoon
- Dried mint: 1 teaspoon
- Ground black pepper: 1 teaspoon
- Salt: to taste
- Cream: 250 ml