Creamy soup with champignons and potatoes
4 servings
35 minutes
Mushroom and potato puree soup is a true embodiment of French cuisine, where simple ingredients transform into a culinary masterpiece. Inspired by traditions, this soup combines the tenderness of potatoes with the deep, earthy flavor of mushrooms. The light creamy texture adds sophistication to the dish, while sautéed onions contribute a subtle sweetness. Perfect for cozy evenings or as an elegant first course for festive dinners. Served hot with a crispy baguette and fresh herbs, it creates a harmony of flavors and aromas. The French cherish such soups for their ability to warm the soul and delight the palate. This soup is not just food; it's a gastronomic story that conveys the spirit of cozy Parisian bistros and family dinners by the crackling fireplace.
1
Peel the potatoes and cut them not too finely.
- Potato: 600 g
2
Cover the potatoes with water just enough to submerge them, add salt, and boil until cooked.
- Water: 1.5 l
- Salt: to taste
3
Chop the onion finely.
- Onion: 200 g
4
Chop the mushrooms.
- Button mushrooms: 300 g
5
Fry the onion in vegetable oil.
- Vegetable oil: 40 ml
6
Add mushrooms, season with a little salt. Fry until all the liquid evaporates.
- Button mushrooms: 300 g
- Salt: to taste
7
Then drain the potatoes and chop the mushrooms in a blender.
- Potato: 600 g
- Button mushrooms: 300 g
8
Pour the soup into the pot, add cream, and sprinkle a little pepper.
- Cream 20% fat: 1 glass
- Ground black pepper: to taste
9
Bring to a boil, but do not boil (when reheating, also bring to a boil, but do not boil).
