Creamy cream soup of champignons with croutons
4 servings
40 minutes
Creamy mushroom soup with croutons embodies the cozy European cuisine where simplicity meets sophistication. The light aroma of sautéed mushrooms and onions, the delicate consistency of the creamy soup, and the crunchy croutons create a harmony of flavors. Mushrooms popular in France and Italy give the soup a rich, earthy tone. Potatoes add thickness while cream provides softness and a silky texture. This soup warms on cold evenings and is perfect as a light yet nourishing dish. It can serve as a main treat or an elegant appetizer before the main course. Serving with croutons adds a pleasant contrast—a crunchy complement to the velvety base.
1
Melt butter in a pot and sauté finely chopped onion and mushrooms over low heat for three minutes.
- Butter: 50 g
- Onion: 1 piece
- Button mushrooms: 200 g
2
Add potatoes, pour in 400 ml of boiling water, and season with salt and pepper to taste.
- Potato: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Cook the potatoes until done. Add cream and blend everything. Serve with croutons.
- Cream 20% fat: 100 ml
