Cream soup of champignons
4 servings
35 minutes
Mushroom cream soup is a refined dish of European cuisine, embodying tenderness and sophisticated flavor. Its roots trace back to French gastronomy traditions, where creamy soups are valued for their velvety texture and rich aroma. Mushrooms sautéed with onions reveal their deep mushroom taste, while potatoes add softness and thickness to the dish. The addition of cream makes the soup especially delicate, while croutons and fresh herbs are perfect finishing touches. This soup is an excellent choice for a cozy home dinner or elegant serving.
1
Chop the onion finely. Fry in a pan until golden brown.
- Onion: 1 piece
2
Add sliced mushrooms.
- Fresh button mushrooms: 600 g
3
Fry until the water comes out.
4
Chop the potatoes finely and boil them.
- Potato: 4 pieces
5
Put the boiled potatoes and fried mushrooms in a blender.
6
Whip, add cream, whip again.
- Cream: 500 g
7
Serve on plates, add croutons and herbs to taste.
- Croutons: to taste
- Fresh herbs: to taste
