Mushroom cream soup
2 servings
45 minutes
Mushroom cream soup is a refined dish of European cuisine known for its velvety texture and rich mushroom flavor. Its recipe originates from French culinary tradition where cream soups hold a special place. The delicate combination of fresh mushrooms, sautéed onions and garlic enriched with aromatic spices creates a harmony of flavors. Cream adds softness while nutmeg gives a subtle spiciness. This soup is perfect for both a light lunch and dinner, accompanied by crispy croutons and fresh herbs. It is served in cozy home settings as well as in exquisite restaurants. Mushroom cream soup warms on cold days and enchants with its tender, rich taste, leaving a pleasant aftertaste and a sense of comfort.
1
Wash and chop the mushrooms.
- Fresh mushrooms: 400 g
2
Dice the onion and finely chop the garlic.
- Onion: 1 head
- Garlic: 1 clove
3
Sauté onion and garlic in vegetable oil, add mushrooms, and fry until the mushrooms are cooked.
- Vegetable oil: 2 tablespoons
- Onion: 1 head
- Garlic: 1 clove
- Fresh mushrooms: 400 g
4
Roast the flour in a saucepan, stir with a spatula, pour in the broth, bring to a boil, add onions and mushrooms, salt and spices.
- Wheat flour: 2 tablespoons
- Chicken broth: 500 ml
- Onion: 1 head
- Fresh mushrooms: 400 g
- Salt: 0.5 teaspoon
- Ground black pepper: pinch
- Nutmeg: pinch
5
Stir, bring to a boil.
6
Blend into a puree, pour in 100 ml of cream, and return the saucepan to the stove.
- Cream (15%): 200 ml
7
Bring to the desired consistency without boiling.
8
Add croutons and chopped parsley to taste and serve.
- Croutons: to taste
- Parsley: to taste