Cream of Mushroom Soup
6 servings
40 minutes
The first cream soups were invented in the East - they were eaten cold in the heat. But they became widespread thanks to French chefs, who brought the preparation of cream soups to an art. For a classic cream of mushroom soup, they take champignons , and the taste is revealed with the help of pepper, nutmeg, cream and white wine.
1
Prepare the necessary ingredients.
2
In a saucepan, heat butter and olive oil. Sauté the onion, sliced thinly, until it becomes translucent.
- Butter: 30 g
- Olive oil: 30 ml
- Onion: 1 head
3
Add minced garlic and sauté, stirring, for another minute.
- Garlic: 1 clove
4
Add randomly chopped mushrooms, cook while stirring until they release moisture.
- Button mushrooms: 300 g
5
Then add the flour and mix.
- Wheat flour: 1 tablespoon
6
Add wine, evaporate for a minute, then pour in the broth, bring to a boil and cook for 15 minutes.
- Dry white wine: 60 ml
- Chicken broth: 700 ml
7
Blend the soup until smooth.
8
Then add the cream.
- Cream: 250 ml
9
Add salt, pepper, and nutmeg to taste.
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: to taste
10
Serve garnished with chopped parsley.
- Parsley: to taste
