Mushroom consomme
1 serving
20 minutes
Mushroom consomme is an exquisite and aromatic soup of French cuisine that captivates with its depth of flavor and refinement. Its roots trace back to classic gastronomic traditions where consomme symbolizes purity and richness of taste. White mushrooms impart a forest aroma, while celery root, carrot, and potato add soft earthy notes. A light spiciness from garlic oil and the freshness of herbs complete the picture. Served with garlic-coated Borodinsky croutons and soy sour cream, this soup becomes a true gastronomic delight. Ideal for a light lunch or elegant dinner, it warms and offers unforgettable taste experiences.
1
Add white mushrooms, celery root, carrot, and potato to the vegetable broth and cook until ready.
- Porcini mushrooms: 50 g
- Celeriac: 15 g
- Carrot: 15 g
- Potato: 15 g
- Vegetable broth: 250 ml
2
Salt and pepper to taste.
3
Add garlic oil and a mix of greens.
- Garlic butter: 2 ml
- Fresh herbs: 2 g
4
Serve the soup with fried croutons smeared with garlic and soy sour cream.
- Borodino rye bread: 60 g
- Sour cream: 30 g
