Mushroom cream soup
6 servings
60 minutes
Creamy mushroom soup is a refined dish of European cuisine that embodies the harmony of tenderness and rich mushroom flavor. Its origin is linked to traditional French gastronomy, where creamy soups hold a special place. Mushrooms sautéed with onions and carrots add depth of flavor, while cream finishes the composition with softness and silkiness. Potatoes make the consistency thicker and heartier. This soup is ideal for a cozy lunch or dinner, served with herbs and crispy croutons that highlight its velvety texture. It warms, satisfies, and leaves a pleasant aftertaste, creating a desire to try it again. The dish pairs excellently with white wine and fresh bread, creating a complete gastronomic experience.
1
Chop the mushrooms, onion, and carrot so they can be blended, then sauté in oil.
- Onion: 1 piece
- Carrot: 1 piece
- Button mushrooms: 300 g
- Vegetable oil: 2 tablespoons
2
Put water, cut potatoes into small cubes, place in water, boil, adding chicken and mushroom cubes, also add fried mushrooms, and cook until the potatoes are ready.
- Potato: 1 piece
- Water: 2 l
- Button mushrooms: 300 g
3
Using a slotted spoon, place the vegetables in a dish and let them cool for about 20 minutes (for those with a blender bowl). Then blend them with a bit of broth until smooth. Return the puree to the pot with broth and heat it up, adding cream and stirring until it boils. Remove from heat.
- Single cream 10% fat: 100 ml
- Salt: to taste
- Spices: to taste
4
You can garnish with greens before serving.
