Cream of champignon soup with croutons and bacon chips
4 servings
30 minutes
Mushroom cream soup with croutons and bacon chips is a refined dish of European cuisine that combines the tenderness of cream with a rich mushroom aroma. Historically, mushroom soups were popular in European countries due to the availability of ingredients and their nutritional value. This version features a velvety texture and crispy additions—golden croutons and savory bacon chips. The creamy soup envelops taste buds with softness, while the bacon and croutons add contrast, making the dish balanced. It is suitable for both a cozy family dinner and a festive feast. Serving with croutons and crispy bacon makes it not only delicious but also aesthetically appealing.
1
Finely chop the onion and garlic. Add to the pan and sauté until golden.
- Onion: 2 heads
- Garlic: 2 cloves
2
Add frozen champignons to the onion, as much as you have. Sauté for about 15 minutes.
- Button mushrooms: 300 g
3
Add broth to all this goodness and simmer for another 10 minutes.
- Chicken broth: 0.5 glass
4
Salt, pepper.
5
Pour the entire mass into a separate convenient container for the blender. Add cream and whip until smooth.
- Cream 20% fat: 300 ml
6
Slice the bacon thinly and place it in a dry skillet or oven. Remove when it is crispy.
7
Pour the cream soup, add croutons before serving, and top with bacon chips.
