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Cream of Mushroom Soup

6 servings

40 minutes

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The first cream soups were invented in the East - they were eaten cold in the heat. But they became widespread thanks to French chefs, who brought the preparation of cream soups to an art. For a classic cream of mushroom soup, they take champignons , and the taste is revealed with the help of pepper, nutmeg, cream and white wine.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

6servings

Champignons

300 g

Onion

1 head

Garlic

1 clove

Butter

30 g

Olive oil

30 ml

Wheat flour

1 tablespoon

Dry white wine

60 ml

Chicken broth

700 ml

Cream

250 ml

Nutmeg

to taste

Salt

to taste

Ground black pepper

to taste

Parsley

to taste

Cooking steps

1
Prepare the necessary ingredients.

2
In a saucepan, heat butter and olive oil. Sauté the onion, sliced thinly, until it becomes translucent.
Required ingredients:
1. Butter: 30 g
2. Olive oil: 30 ml
3. Onion: 1 head

3
Add minced garlic and sauté, stirring, for another minute.
Required ingredients:
1. Garlic: 1 clove

4
Add randomly chopped mushrooms, cook while stirring until they release moisture.
Required ingredients:
1. Champignons: 300 g

5
Then add the flour and mix.
Required ingredients:
1. Wheat flour: 1 tablespoon

6
Add wine, evaporate for a minute, then pour in the broth, bring to a boil and cook for 15 minutes.
Required ingredients:
1. Dry white wine: 60 ml
2. Chicken broth: 700 ml

7
Blend the soup until smooth.

8
Then add the cream.
Required ingredients:
1. Cream: 250 ml

9
Add salt, pepper, and nutmeg to taste.
Required ingredients:
1. Salt: to taste
2. Ground black pepper: to taste
3. Nutmeg: to taste

10
Serve garnished with chopped parsley.
Required ingredients:
1. Parsley: to taste