French Cream of Mushroom Soup
6 servings
25 minutes
French mushroom cream soup is a culinary masterpiece embodying the sophistication of French cuisine. The recipe's origins trace back to traditional French bistros where aromatic mushroom broth combined with delicate cream created an exquisite dish for gourmets. The soup's flavor is harmonious: mushrooms provide a rich, earthy note while cream adds velvety softness. Truffle oil and cognac reveal subtle noble hints that enhance the depth of flavor. This soup is perfect for special occasions, warming and filling with coziness. Served hot with crispy baguette or parmesan, it becomes the centerpiece of any gathering, delighting every taste bud.
1
Chop the onion and mushrooms finely.
- Button mushrooms: 300 g
- Onion: 80 g
2
In a deep skillet, heat truffle and butter.
- Truffle oil: 2 tablespoons
- Butter: 20 g
3
Put the mushrooms and onions in hot oil.
- Button mushrooms: 300 g
- Onion: 80 g
4
After 2-3 minutes, stir and reduce the heat to medium.
5
Season with black pepper.
- Ground black pepper: 0.5 teaspoon
6
Stir after 2 minutes and cover with a lid. Lower the heat a bit more.
7
After 5 minutes, pour in the cognac and stir.
- Cognac (brandy): 30 ml
8
Add salt. Remove from heat after a minute.
- Sea salt: to taste
9
Place the mushrooms in a pot and cover with broth. Heat to about 70 degrees, then remove from heat.
- Chicken broth: 400 ml
10
Puree the mushrooms using an immersion blender.
11
Pour in the cream and mix thoroughly.
- Whipping cream 33%: 150 ml
12
Pour the soup into deep plates and season with a pinch of nutmeg.
- Nutmeg: to taste
