Cream soup of mushrooms with cream
4 servings
30 minutes
Mushroom cream soup is a refined dish of European cuisine that combines the tenderness of cream with the rich aroma of forest mushrooms. Its history traces back to ancient French and Italian traditions where mushrooms have always held a prestigious place in gastronomy. The velvety texture of the soup is achieved through the combination of potatoes and cream, while sautéed mushrooms with onions add a deep, rich flavor. This dish is perfect for cozy family lunches or romantic dinners. It can be garnished with herbs, accompanied by croutons, or even a bit of cheese for added depth of flavor. The cream soup warms, satisfies, and provides true enjoyment to everyone who tries it.
1
Peel and boil the potatoes (you can keep the potato water if you don't want to make a very hearty soup only with cream, then mix 50% with 50%).
- Potato: 4 pieces
2
Fry the mushrooms with onions, add salt and pepper (I had frozen wild mushrooms, but I also made it with champignons).
- Mushrooms: 500 g
- Onion: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Add fried mushrooms with onions to the potatoes in the pot, gradually pour in the cream, and blend everything until smooth (add salt and pepper if necessary).
- Mushrooms: 500 g
- Onion: 1 piece
- Cream 20% fat: 500 ml
- Salt: to taste
- Ground black pepper: to taste
4
Bring the mass to a boil. Garnish with herbs and mushrooms or croutons.
