Cream soup of champignons and porcini mushrooms
10 servings
50 minutes
Mushroom and porcini cream soup is a harmony of tenderness and rich flavor born in the heart of Italian cuisine. Mushrooms, valued for their aromatic and nutritious properties for centuries, are fully revealed here, creating a silky texture and earthy, deeply umami taste. Champignons add softness to the soup while porcini provide a noble forest aroma. Potatoes and melted cheese add tenderness and creamy consistency. This soup is perfect for cool evenings, warming and providing comfort. It is often served with crispy croutons or fresh herbs that highlight its rich flavor. It suits both a light lunch and an exquisite dinner, remaining a classic of culinary mastery.
1
Chop the potatoes, onions, and mushrooms into small pieces.
- Potato: 3 pieces
- Onion: 1 head
- Champignons: 600 g
- White mushrooms: 100 g
2
Fill the pot with ingredients and water, boil on high heat, add salt.
- Salt: 1 teaspoon
3
After boiling, cook on low heat for 40 minutes, cover the pot with a lid.
4
Add chopped processed cheese and mix in 5 minutes before it's ready.
- Processed cheese: 2 pieces
5
Then whip everything.