Mushroom consomme

1 serving

20 minutes

Mushroom consomme is an exquisite and aromatic soup of French cuisine that captivates with its depth of flavor and refinement. Its roots trace back to classic gastronomic traditions where consomme symbolizes purity and richness of taste. White mushrooms impart a forest aroma, while celery root, carrot, and potato add soft earthy notes. A light spiciness from garlic oil and the freshness of herbs complete the picture. Served with garlic-coated Borodinsky croutons and soy sour cream, this soup becomes a true gastronomic delight. Ideal for a light lunch or elegant dinner, it warms and offers unforgettable taste experiences.

Energy value per serving

• Calories: 242
• Proteins: 8g
• Fats: 8.5g
• Carbohydrates: 33.1g

Ingredients

• White mushrooms: 50 g
• Celery root: 15 g
• Carrot: 15 g
• Potato: 15 g
• Sour cream: 30 g
• Borodinsky bread: 60 g
• Green: 2 g
• Garlic oil: 2 ml
• Vegetable broth: 250 ml

Cooking steps

1. Add white mushrooms, celery root, carrot, and potato to the vegetable broth and cook until ready.

   Required ingredients:

   • White mushrooms: 50 g
   • Celery root: 15 g
   • Carrot: 15 g
   • Potato: 15 g
   • Vegetable broth: 250 ml

2. Salt and pepper to taste.

3. Add garlic oil and a mix of greens.

   Required ingredients:

   • Garlic oil: 2 ml
   • Green: 2 g

4. Serve the soup with fried croutons smeared with garlic and soy sour cream.

   Required ingredients:

   • Borodinsky bread: 60 g
   • Sour cream: 30 g