Cream of champignon soup with croutons
5 servings
30 minutes
Mushroom cream soup with croutons is a true embodiment of tenderness and refined taste. Born in Russian cuisine, it has absorbed the best traditions of soup preparation, providing comfort and warming the soul. Its velvety texture, rich mushroom aroma, and light creamy notes make it a favorite dish on cold evenings. Mushrooms sautéed with onions acquire a deep flavor, while cream adds softness and sophistication. Serving it with crispy croutons turns each spoonful into a combination of delicate cream and pleasant crunch. This dish is perfect as an independent treat or as a light first course that pairs wonderfully with white wine or fresh herbs. Mushroom cream soup is a gastronomic delight wrapped in the warmth of home cooking.
1
Chop the onion finely. Slice the mushrooms. Heat vegetable oil in a pot and sauté the onion and mushrooms.
- Onion: 2 pieces
- Button mushrooms: 500 g
2
In another pot, melt the butter, add the flour and sauté for 2 minutes, then gradually pour in the broth while constantly stirring and bring to a boil. Add the mushrooms and onion, mix and bring to a boil again.
- Butter: 50 g
- Wheat flour: 2 tablespoons
- Chicken broth: 600 ml
- Button mushrooms: 500 g
- Onion: 2 pieces
3
Blend everything with an immersion blender. Add salt and pepper to taste, simmer the soup on low heat for another 7-9 minutes, then add cream, bring to a boil again, and remove from heat.
- Salt: to taste
- Ground black pepper: to taste
- Single cream 10% fat: 200 ml
4
Serve sprinkled with breadcrumbs.
