Creamy soup of champignons or porcini mushrooms
4 servings
65 minutes
To make the mushrooms boil better and give the broth their taste and smell, it is better to first put them through a meat grinder. Porcini mushrooms are good for this soup, but if you don't have any, use champignons.
1
Clean fresh champignons, wash them, pass through a meat grinder, place in a pot, add a tablespoon of oil, a carrot cut in half lengthwise, and a whole onion, cover with a lid and simmer for 40-45 minutes, then add a glass of water and bring to a boil.
- Button mushrooms: 600 g
- Butter: 4 tablespoons
- Carrot: 1 piece
- Onion: 1 piece
- Milk: 4 glasss
2
In a soup pot, lightly fry 2 tablespoons of flour with 2 tablespoons of oil, dilute with 4 cups of hot milk and 1 cup of vegetable broth or water, bring to a boil, mix with sautéed mushrooms (removing the carrot and onion) and cook for 15-20 minutes.
- Wheat flour: 2 tablespoons
- Butter: 4 tablespoons
- Milk: 4 glasss
- Milk: 4 glasss
- Button mushrooms: 600 g
3
After boiling, add salt to taste, season the soup with butter and egg yolks mixed with cream. Serve croutons separately.
- Salt: to taste
- Butter: 4 tablespoons
- Egg yolk: 2 pieces
- Cream: 1 glass
