Mushroom cream soup
4 servings
20 minutes
Mushroom cream soup is a refined dish that combines the deep flavor of forest mushrooms with the velvety tenderness of cream. This soup has roots in European cuisine, with variations found in French and Italian cooking. It is perfect for cozy evenings or festive dinners. Mushrooms provide a rich, slightly nutty taste, while leeks and garlic add zest. Chicken broth makes it even more warming, and cream adds sophistication and richness. It is served with herbs and drops of cream for an impressive appearance. It pairs wonderfully with crispy baguette or soft cheese. This cream soup is an ideal choice for those who appreciate harmony of flavors and textures.
1
Chop the onion finely.
- Onion: 90 g
2
Do the same with leeks.
- Leek: 40 g
3
Mushrooms should also be chopped finely.
- Fresh button mushrooms: 200 g
4
Heat butter and olive oil in a pan and add mushrooms.
- Butter: 1 piece
- Olive oil: 3 tablespoons
- Fresh button mushrooms: 200 g
5
After 3 minutes, add the onion, season with the pepper mix, and stir. Reduce the heat.
- Onion: 90 g
- Mixed peppercorns (four peppers): 1 teaspoon
6
After 3-4 minutes, add salt and stir.
- Sea salt: to taste
7
Pour in the cream.
- Whipping cream 33%: 100 ml
8
After 2 minutes, add coarsely chopped garlic and stir. Lower the heat a bit.
- Garlic: 2 pieces
9
After 1 minute, remove from heat and combine with heated chicken broth in a deep container or pot.
- Chicken broth: 0.5 l
10
Whip with an immersion blender.
11
Pour into a deep dish, garnish with a couple of drops of cream and a leaf of greenery.
