Cream soup of champignons with cream
6 servings
30 minutes
Mushroom cream soup with cream is a refined dish of European cuisine, featuring a velvety texture and rich mushroom flavor. The history of such soups traces back to France, where creamy soups made from vegetables and mushrooms became a symbol of sophisticated gastronomy. The delicate taste of mushrooms harmonizes with the softness of potatoes and cream, while spices add subtle aromatic notes. This soup is perfect for both a light dinner and an elegant presentation on a festive table. It is served with sour cream and crispy croutons, adding extra texture and zest to the dish. A great choice for lovers of refined flavors and warming dishes!
1
Boil potatoes with mushrooms (do not cut the mushrooms!) in a small amount of water. Add bay leaf, salt, and peppercorns while boiling.
- Potato: 4 pieces
- Button mushrooms: 800 g
- Bay leaf: to taste
- Salt: to taste
- Black peppercorns: to taste
2
To prepare the dressing, melt the butter in a saucepan, add finely chopped onion and carrot, sauté until lightly golden, and turn off. Blend everything into a homogeneous mass, pour in the cream and the remaining butter from the saucepan.
- Butter: 80 g
- Onion: 1 piece
- Carrot: 1 piece
- Cream 20% fat: 3 tablespoons
3
Blend the potatoes and mushrooms until smooth, mix in the dressing and 1 cup of the potato and mushroom broth. Mix well again. Add ground pepper to taste.
- Potato: 4 pieces
- Button mushrooms: 800 g
- Cream 20% fat: 3 tablespoons
- Ground black pepper: to taste
4
Serve with sour cream and croutons, garnished with green onion feathers.
