Mushroom soup with wine
4 servings
60 minutes
Mushroom soup with wine is a refined dish of European cuisine, combining the rich aroma of white mushrooms and the subtle depth of white wine. Its history roots in the traditions of French and Italian gastronomy, where the combination of mushrooms and wine creates a harmonious bouquet of flavors. Thick and velvety due to cream, it has a delicate texture and a noble hint of thyme. This soup warms wonderfully in cool weather and is perfect for a cozy dinner with a glass of white wine. It can be served as a standalone dish or paired with crispy baguette, enhancing the gastronomic pleasure. This is not just soup — it is a true culinary masterpiece that delights with its taste and aroma.
1
Preparing chicken broth: to make two cups of chicken broth, take 400g of chicken, half a large onion, a quarter of a large carrot, half a celery stalk, half a bay leaf, and a sprig of parsley. Pour in 600g of water and boil, skimming off the foam until the liquid reduces by one third. Then strain.
- Chicken breast fillet: 400 g
- Onion: 0.5 head
- Carrot: 0.3 piece
- Celery stalk: 0.5 piece
- Bay leaf: 0.5 piece
- Parsley: 1 sprig
- Water: 600 ml
2
Heat oil in a saucepan, sauté chopped onion and garlic, stirring (for 2 minutes).
- Shallots: 4 pieces
- Garlic: 2 cloves
- Vegetable oil: 2 tablespoons
3
Add the cleaned and chopped mushrooms. Cook for 5 minutes.
- White mushrooms: 300 g
4
Pour in the wine, roast for another 10 minutes.
- White wine: 0.5 glass
5
Add broth and bring to a boil.
- Water: 600 ml
6
Reduce the heat to a minimum, cook for another 10 minutes.
7
Add salt, pepper, thyme, and pour in the cream.
- Salt: to taste
- Ground black pepper: to taste
- Fresh thyme: 2 sprigs
- Cream 10%: 1 glass
8
Bring to a boil.