Cream soup of porcini mushrooms with truffle croutons
2 servings
30 minutes
Cream soup made from white mushrooms with truffle croutons is a true embodiment of French culinary elegance. Rich, velvety, and filled with the deep, earthy essence of white mushrooms, this soup warms the soul from the first spoonful. Its exquisite flavor unfolds through a delicate blend of creamy aroma and mild sharpness of shallots, while sautéed mushrooms add richness. Truffle croutons provide a crispy texture and subtle truffle aroma, turning each tasting moment into gastronomic delight. The cream soup is perfect as a refined start to dinner or as a standalone dish for true connoisseurs of high-class cuisine.
1
Peel the potatoes, celery, and shallots, chop them into medium cubes, and slice the champignons and white mushrooms.
- Potato: 120 g
- Celeriac: 80 g
- Shallot: 4 pieces
- Button mushrooms: 100 g
- Porcini mushrooms: 120 g
2
In a slightly heated saucepan, add 2/3 of the butter and diced potatoes, onions, and celery root; sauté for 3 minutes over medium heat.
- Butter: 20 g
- Potato: 120 g
- Celeriac: 80 g
- Shallot: 4 pieces
3
Add 250 ml of hot drinking water and boil for 18-20 minutes until the potatoes and celery are completely softened.
- Water: 250 ml
4
Heat the cream.
- Heavy cream 35% fat: 200 ml
5
Sauté the mushrooms in the remaining butter for 2 minutes and add to the soup with warm cream 5 minutes before the end of cooking.
- Butter: 20 g
- Button mushrooms: 100 g
- Porcini mushrooms: 120 g
6
Blend the contents of the saucepan until smooth, then season with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
7
Pour the soup into bowls, sprinkle with finely chopped parsley and croutons (with truffle oil), and serve.
- Parsley: 5 g
- Croutons: 10 g