Creamy cream soup with champignons and potatoes
4 servings
30 minutes
Creamy mushroom and potato soup is an exquisite dish of French cuisine that embodies a harmony of flavors. Its history is linked to the traditions of French chefs who value delicate texture and deep aroma. This soup captivates with its velvetiness: the combination of mushrooms and potatoes gives it richness, while cream adds softness and airiness. Sautéed mushrooms and onions reveal an appetizing depth of flavor, while a hint of black pepper adds a sophisticated touch. Perfect as a warming dinner or refined first course. Serving it with crispy baguette and herbs can create a true gastronomic masterpiece that transports you to cozy French bistros. This cream soup is the embodiment of simplicity and elegance, capable of surprising and delighting even the most discerning gourmets.
1
Peel the potatoes, cut them into cubes. Add water just to cover the potatoes, salt, and boil until cooked.
- Potato: 600 g
- Salt: to taste
2
Chop the onion finely. Cut the mushrooms. Fry the onion in vegetable oil. Add the mushrooms, season with a little salt. Fry until all the liquid evaporates.
- Onion: 200 g
- Button mushrooms: 300 g
- Vegetable oil: to taste
- Salt: to taste
3
Then drain the potatoes and chop the mushrooms in a blender. Pour the soup into a pot, add cream, and sprinkle a little pepper. Bring to a boil, but do not boil (when reheating, also bring to a boil, but do not boil).
- Potato: 600 g
- Button mushrooms: 300 g
- Cream 20% fat: 500 ml
- Ground black pepper: to taste
