Mushroom soup
4 servings
15 minutes
Mushroom soup is a classic dish of Russian cuisine, known for its delicate, velvety taste and aroma of forest mushrooms. Its history traces back to traditional village recipes where mushrooms gathered from the forest became the basis for a hearty and warming dish. In this version of the soup, champignons harmoniously blend with the softness of chicken broth, creamy texture, and mild sharpness of shallots. The addition of whipped yolks and cream gives the soup a special richness and thickness. Served hot and garnished with fresh green onions, this soup is perfect for cozy family lunches and warms you on cool days. Mushroom soup is not only delicious but also nutritious, leaving a pleasant feeling of comfort and homeliness.
1
Slice the mushrooms thinly, cut 4 scallion stalks into rings, place in a deep glass pot, add oil, cover, and lightly sauté in the microwave at maximum power for 3 minutes.
- Button mushrooms: 700 g
- Shallot: 1 head
- Vegetable oil: 2 tablespoons
2
Add chicken broth and milk, stirring, and cook for another 5 minutes.
- Chicken broth: 1 glass
- Milk: 1 glass
3
Mix flour with a small amount of water until a homogeneous mass forms, add to the soup while stirring, and cook for 2 minutes.
- Wheat flour: 1 tablespoon
4
In another bowl, beat the yolks with cream well. Quickly pour this mixture into the hot soup and stir, cooking for 3-5 minutes. Season with salt and pepper, serve hot, garnished with green onions.
- Egg yolk: 2 pieces
- Cream: 0.5 glass
- Ground black pepper: to taste
- Salt: to taste
- Spring onion: 1 bunch
