Champignon and spinach soup
2 servings
12 minutes
Mushroom and spinach soup is a refined combination of tender mushrooms and fresh spinach that offers true pleasure. This recipe has roots in Italian culinary tradition, where the simplicity of ingredients reveals the depth of flavor. The creamy texture, enhanced by cream and egg yolk, gives the dish tenderness, while the meat broth adds richness. A light garlic note highlights the aroma of mushrooms, creating a harmonious bouquet of flavors. This soup is perfect for a light dinner or as a first course for a festive table. It can be served with crispy bread or cheese toasts to further emphasize the sophistication of taste. In every spoonful of this soup lies the warmth of home and the refinement of Italian cuisine.
1
Chop mushrooms, onion, spinach, and garlic finely, add oil, and mix in a deep glass pot. Heat in the microwave at maximum power for 6-8 minutes with a lid. Add flour and mix.
- Button mushrooms: 200 g
- Onion: 1 head
- Spinach: 200 g
- Garlic: 1 clove
- Butter: 1 tablespoon
- Wheat flour: 1 tablespoon
2
Mix the broth and spices and pour them into a pot. Cook for another 3-5 minutes, covered, until it boils.
- Meat broth: 0.7 glass
- Ground black pepper: to taste
- Salt: to taste
3
Mix the egg yolk with cream, pour it into the soup, and heat for 1-2 minutes.
- Egg yolk: 1 piece
- Cream: 4 tablespoons
