Cream of mushroom soup with champignons
4 servings
40 minutes
Mushroom cream soup made from champignons is a delicate, velvety dish with a rich flavor of forest mushrooms and creamy softness. Its roots trace back to European cuisine, where it became a symbol of sophistication and comfort. White mushrooms and champignons sautéed with onions and carrots release their aroma, complemented by thyme. Cream and butter give the soup a creamy texture, while an exquisite dumpling made from potatoes, mascarpone, and sautéed mushrooms adds depth of flavor. The finishing touch is truffle oil, which imparts a noble aroma to the dish. This soup is perfect for cozy evenings and festive dinners; it warms the soul and delights the taste buds.
1
Cut mushrooms and vegetables into small random pieces and fry in vegetable oil, adding them according to their firmness; add thyme at the end. Pour in water and cream, bring to a boil, and simmer until ready. Blend it and strain through a sieve. Season with salt and pepper to taste, simmer briefly. Remove from heat and cool.
- White mushrooms: 40 g
- Champignons: 40 g
- Onion: 50 g
- Carrot: 25 g
- Thyme: 2 g
- Cream 33%: 50 ml
2
Boil the potatoes until cooked, drain the water, add butter and warmed milk, mash until smooth, and mix with mascarpone and chopped fried mushrooms. Form a small dumpling.
- Potato: 20 g
- Butter: 100 g
- Milk: 50 ml
- Mascarpone cheese: 20 g
- Champignons: 40 g
3
Place the cream soup in a bowl, top with potato and mascarpone quenelles, and drizzle with truffle oil.
- Truffle oil: 2 ml