Cream soup of champignons with thyme and soy sauce
4 servings
30 minutes
Mushroom cream soup with thyme and soy sauce is the embodiment of refined European cuisine. Its velvety texture and rich mushroom aroma blend with subtle notes of thyme and the spiciness of soy sauce, creating a harmony of flavors. Historically, cream soups originated in France, where the art of cooking reached perfection. This version of the dish is a modern reinterpretation of the classic, combining traditional techniques with Asian accents. Such a soup warms wonderfully on cool evenings and is ideal for an exquisite dinner. Serving it with crispy baguette or cheese croutons highlights its depth of flavor, turning the meal into a true gastronomic delight.
1
Thoroughly wash the mushrooms. Cut them in half and chop one part into pieces. Leave the second part. This is done for a varied texture of the soup.
- Button mushrooms: 500 g
2
Add mushrooms, olive oil, garlic, and a pinch of salt and pepper to the pot. Sauté the mixture over medium heat until all moisture evaporates from the mushrooms and they turn dark brown.
- Button mushrooms: 500 g
- Olive oil: 1 tablespoon
- Garlic: 3 cloves
- Ground black pepper: to taste
- Salt: to taste
3
Add butter and flour. Stirring, cook for another two minutes. The flour and butter will form a thick paste and coat the mushrooms. It's okay if the flour is at the bottom of the pot and starts to brown; just don't let it burn.
- Butter: 2 tablespoons
- Wheat flour: 0.3 glass
4
Now you can add vegetable broth, water, and dried thyme. Stir thoroughly to ensure the flour doesn't settle at the bottom of the pot. Bring the liquid to a boil, after which the flour will slightly thicken the broth.
- Vegetable broth: 2 glasss
- Water: 2 glasss
- Dried thyme: 0.1 teaspoon
5
Pour cream into the soup. Finally, add soy sauce.
- Cream: 0.5 glass
- Soy sauce: 1 teaspoon
6
Taste the soup and add salt if necessary.
- Salt: to taste
7
