Cream soup of champignons with cream and nutmeg
2 servings
20 minutes
Mushroom cream soup with cream and nutmeg is a true embodiment of French gastronomic elegance. Its roots trace back to the rich tradition of French purée soups, valued for their velvety texture and rich flavor. Tender mushrooms sautéed with onions and garlic reveal their deep earthy tones, while the cream adds a silky softness to the soup. A light nutty hint of nutmeg adds an exquisite aroma, creating a harmony of flavors. This soup is not only a refined dish for a cozy dinner but also an excellent base for culinary experiments. It pairs well with crispy baguette, fresh herbs, and even a drop of truffle oil, elevating the gastronomic experience to a new level. Comforting, sophisticated, warming – a cream soup that envelops you in warmth and French charm.
1
Chop the onion and garlic finely and sauté. Then set aside.
- Onion: 40 g
- Garlic: 5 g
2
Chop the prepared mushrooms (the shape of the chop doesn't matter, everything is blended), fry in a pan, add sautéed onion, garlic, and butter.
- Button mushrooms: 200 g
- Onion: 40 g
- Garlic: 5 g
- Butter: 50 g
3
Combine the cream with broth or water, add to the cooked vegetables, and bring to a boil.
- Whipping cream 33%: 200 ml
- Broth (stock): 200 ml
4
Cool the mass and blend it in a blender until the desired cream soup consistency is achieved.
5
Bring the cream soup to a boil again, add flour, salt, pepper, and nutmeg (it will be very tasty without it too, but if adding, it's VERY important not to overdo it!!!)
- Wheat flour: 25 g
- Salt: to taste
- Ground black pepper: to taste
- Ground nutmeg: 1 g
