Cream of mushroom soup with croutons
5 servings
50 minutes
A simple recipe in which the main mushroom mass is provided by champignons with their delicate taste, and the shine and beauty are entrusted to porcini mushrooms, taken in small quantities. Recipe from the St. Petersburg restaurant R14, formerly known as "Fish.
1
First, prepare mushroom puree. Thinly slice the vegetables and mushrooms, sauté in olive oil, add thyme, then wine and let it evaporate completely.
- Carrot: 100 g
- Onion: 100 g
- Celery: 60 g
- Porcini mushrooms: 100 g
- Olive oil: 15 ml
- Thyme: 2 g
- White wine: 175 ml
2
Add soft butter and chicken broth, completely dissolve the butter. Then blend until smooth. Next, dilute the puree with cream and bring to a boil.
- Butter: 35 g
- Chicken broth: 400 ml
- Cream: 270 ml
3
Sauté the quartered mushrooms with garlic in parallel.
- Button mushrooms: 1 kg
- Garlic: 20 g
4
Serve warm soup in a bowl seasoned with sautéed mushrooms and parsley, drizzled with olive oil. Serve croutons made from white bread separately.
- Button mushrooms: 1 kg
- Parsley: 5 g
- Olive oil: 15 ml
- Croutons: to taste
