Cream soup of champignons with garlic
8 servings
120 minutes
Mushroom cream soup with garlic embodies the sophistication of European cuisine, where the simplicity of ingredients combines with depth of flavor. Its delicate texture envelops the taste buds, while the harmony of earthy mushroom aroma and spicy garlic notes gives the soup richness. The history of such soups goes deep into French culinary tradition, where creamy textures have always been valued for their refinement. This soup is perfect for cozy dinners and celebrations, complementing the meal with a warm and rich taste. Serving it with crispy slices of mushrooms and white mushroom powder with thyme adds character and an elegant appearance. The cream soup not only warms but also inspires enjoyment of European culinary traditions.
1
Thoroughly wash the mushrooms, set aside 2 strong beautiful ones. Separate the stems and chop them coarsely. Slice the caps into thin slices. Place the stems in a pot, add 1-1.5 liters of water, thyme, and an unpeeled garlic clove. Bring to a boil and simmer covered on low heat for 30 minutes.
- Button mushrooms: 500 g
- Dried thyme: pinch
- Garlic: 1 clove
2
In a large skillet, heat a third of the olive oil, add the chopped mushroom caps, season with salt, and cover with a lid. Cook on high heat, shaking the skillet for 5 minutes. Open the lid - there should be mushroom juice in the skillet. Carefully scoop it into a pot where the stems are boiling. Add the remaining olive oil, mix and sauté for another 10 minutes.
- Button mushrooms: 500 g
- Olive oil: 2 tablespoons
- Salt: to taste
3
Place the prepared caps in the pot 5-10 minutes before cooking ends (remove thyme and garlic). Pour about 1 cup of broth and let it cool slightly. While the mushrooms finish cooking, melt butter in a small saucepan, add flour, and sauté over low heat for 3-4 minutes while stirring constantly. Then pour in the reserved broth in a thin stream while whisking continuously. Cook while stirring to avoid lumps (add more broth if necessary), for 7-10 minutes.
- Butter: 2 tablespoons
- Wheat flour: 3 tablespoons
- Button mushrooms: 500 g
4
Pour the soup into a blender, add the sauce from the pan, blend until smooth, return to the pot. Bring to a boil, add cream, heat without boiling, season with salt and pepper, remove from heat.
- Cream 25% fat: 300 ml
- Salt: to taste
- Freshly ground black pepper: to taste
5
For serving, slice the delayed champignons thinly, crush the dried white mushrooms with dry thyme into flour in a mortar or grind in a coffee grinder. Pour the soup into warmed plates, place a few slices of champignons in the center and sprinkle with the powder from white mushrooms and thyme. Serve immediately.
- Button mushrooms: 500 g
- Dried porcini mushrooms: 2 pieces
- Dried thyme: pinch
