Cream soup of champignons with cream cheese
4 servings
45 minutes
Mushroom cream soup with cream cheese is a true embodiment of French culinary sophistication. This aromatic and velvety soup, infused with a delicate mushroom flavor, delights with the tenderness of cream cheese that gives it an exquisite thickness. The light acidity of white wine emphasizes the depth of flavor, while truffle oil adds a noble, mysterious touch. The soup is perfect for a cozy dinner or romantic evening, reminiscent of quiet French bistros where it is served with crispy baguette. The dish not only pleases the taste buds but also warms the soul, creating an atmosphere of refined gastronomic pleasure.
1
Prepare all the ingredients.
2
Slice the mushrooms.
- Button mushrooms: 500 g
3
Dice the onion.
- Onion: 1 head
4
In a wide skillet, heat vegetable and butter, then add a crushed garlic clove with the flat side of a knife.
- Vegetable oil: 30 ml
- Butter: 20 g
- Garlic: 1 clove
5
Add the mushrooms and fry them, stirring, until the moisture evaporates.
- Button mushrooms: 500 g
6
Pour in white wine and evaporate it as well.
- Dry white wine: 70 ml
7
Pour broth over the mushrooms, bring to a boil, and cook for 10 minutes.
- Mushroom broth: 600 ml
8
Add cream cheese to the soup and blend the mixture until smooth.
- Cream cheese: 250 g
9
Season the ready soup with salt and pepper to taste. If the soup seems too thick, you can add more broth.
- Salt: to taste
- Ground black pepper: to taste
10
Serve the cream soup drizzled with truffle oil.
- Truffle oil: to taste