Cream of mushroom soup with champignons
6 servings
25 minutes
Mushroom cream soup with champignons is a delicate and aromatic dish of European cuisine that has won the hearts of gourmets worldwide. Its origin dates back to the 19th century when French chefs began preparing exquisite purée soups. The velvety texture is achieved through a combination of champignons, cream, and carefully prepared broth. The mushrooms give the soup a deep, earthy flavor while the cream adds softness and richness. It’s an ideal option for a cozy lunch or an exquisite dinner. Served with croutons and fresh green onions that add fresh notes. Mushroom cream soup not only warms in cold weather but also pairs excellently with white wine, highlighting its creamy and mushroom nuances.
1
Chop the mushrooms and onion into small pieces and sauté in olive oil until soft.
- Button mushrooms: 500 g
- Onion: 2 heads
- Olive oil: 2 tablespoons
2
Cook the broth in advance.
- Chicken broth: 600 ml
3
Place in a blender bowl, pour in a cup of broth, and blend until smooth.
- Chicken broth: 600 ml
4
Melt butter in a saucepan, mix in flour, and sauté for a couple of minutes. Then gradually, while constantly stirring, pour in the remaining broth and bring to a boil.
- Butter: 2 tablespoons
- Wheat flour: 2 tablespoons
- Chicken broth: 600 ml
5
Add the mushroom mass, mix, and bring to a boil again. Season to taste and let the soup simmer on low heat for another 5-7 minutes.
- Button mushrooms: 500 g
- Ground black pepper: to taste
6
Pour in part of the cream, heat it on the stove, and remove from heat.
- Cream 20% fat: 200 ml
7
Serve decorated with cream, chopped green onions, freshly ground black pepper, and croutons — they can be chopped finely and added to the soup.
- Cream 20% fat: 200 ml
- Spring onion: 3 stems
- Ground black pepper: to taste
