Cream soup of champignons with cream and garlic croutons
4 servings
50 minutes
Mushroom cream soup with cream and garlic croutons is a true embodiment of European culinary sophistication. Its velvety texture combines with a rich mushroom flavor, enhanced by aromatic cream and hints of basil. Historically, cream soups emerged in French gastronomy, where chefs sought elegance and harmony of flavors. This soup is an ideal choice for a cozy lunch or an exquisite dinner. It warms, satisfies, and provides a sense of comfort. Serving with crispy garlic croutons adds zest and deepens the flavor. Such a soup is perfect as a standalone dish or as the first course in a full menu. It is recommended to garnish with fresh parsley and croutons for an additional accent in taste and presentation.
1
Wash the mushrooms and cut them into small pieces, place them in a pot and cover with water. Bring to a boil and cook over medium heat for 25 minutes.
- Fresh button mushrooms: 400 g
- Water: 1 l
2
Melt butter in a saucepan and fry the flour, stirring constantly for about 2 minutes.
- Butter: 50 g
- Wheat flour: 2 tablespoons
3
After the mushrooms are cooked, pour the soup into a blender, add the sauce from the saucepan and blend until smooth, then return it to the pot. Add cream, basil to the soup, season with salt and pepper, bring to a boil while stirring constantly, then remove from heat.
- Cream 20% fat: 250 ml
- Salt: to taste
- Ground black pepper: pinch
4
Before serving the soup, rub the toasted croutons with garlic.
- Fried bread (grenki): 8 pieces
5
Serve the soup with garlic croutons, garnished with a parsley leaf and a small amount of crackers.
- Croutons: to taste
