Mushroom soup puree with white wine
4 servings
30 minutes
Mushroom puree soup with white wine is an exquisite representative of French cuisine, combining the tenderness of mushrooms with the refined notes of white wine. Its history goes back to the traditions of French chefs who masterfully blend simple ingredients into gastronomic masterpieces. The velvety consistency of the soup, achieved by blending, offers tenderness in every sip, while cream and chicken broth add depth of flavor. White wine adds a light acidity and sophisticated aroma, making the dish elegant. Dijon mustard adds subtle spicy notes, and fresh chives complete the composition with freshness. This soup is a perfect treat for a classic French-style dinner, beautifully paired with a crispy baguette and a glass of white wine.
1
In the melted butter in a pot, add finely chopped mushrooms and cook, stirring, until the mushrooms become soft.
- Butter: 60 g
- Fresh mushrooms: 250 g
2
Add wine, broth, mustard, and cream, and bring to a boil.
- Dry white wine: 60 ml
- Chicken broth: 500 ml
- Dijon mustard: 1 teaspoon
- Cream: 125 ml
3
Blend the ready soup in a blender until smooth puree.
4
Return the soup to the pot, add chopped chives, and heat it up.
- Chives: 1 tablespoon
