Creamy mushroom soup with croutons
4 servings
45 minutes
Mushroom cream soup with croutons is a refined dish of European cuisine that combines the softness of cream and the rich flavor of mushrooms. The history of such soups traces back to France, where culinary art values the harmony of textures and aromas. The velvety consistency of this dish is created by carefully blending the components, while crispy croutons add a pleasant contrast. This soup is perfect as a light lunch or dinner, especially on cool days when one wants to warm up and enjoy the soft taste of forest mushrooms. Garnished with fresh herbs, it gains an extra note of freshness, and the cream makes it truly delicate. Served with warm croutons that absorb the creamy aroma and turn each spoonful into a gastronomic delight.
1
Peel the potatoes, cut them into cubes, cover with water, and add salt.
- Potato: 6 pieces
- Salt: to taste
2
Fry the onion until golden in butter. Add large pieces of mushrooms. Sauté slightly, adding water if necessary.
- Onion: 1 head
- Button mushrooms: 300 g
- Butter: 20 g
3
Add onion and mushrooms to the already cooked potatoes. Cook more and stir.
- Potato: 6 pieces
- Onion: 1 head
- Button mushrooms: 300 g
4
Drain the broth separately. Blend the potatoes, mushrooms, and onions. Add broth to reach your desired consistency.
- Potato: 6 pieces
- Onion: 1 head
- Button mushrooms: 300 g
5
Back on the heat, we warm it up, stir it, add cream, mix well, bring to a boil, remove from heat.
- Cream 20% fat: 200 ml
6
Serve decorated with greens and croutons.
- Fresh herbs: to taste
- Croutons: to taste
