Cream soup of champignons.
1 serving
60 minutes
Mushroom cream soup is an exquisite dish of Russian cuisine that combines a rich mushroom flavor with a delicate creamy texture. It is believed that such soups emerged due to French influence on Russian cuisine in the 18th-19th centuries. Mushrooms give the soup an earthy aroma, potatoes add softness, and cream provides velvetiness. Onions and garlic add spiciness, while dill brings fresh herbal notes. This soup is perfect for cold evenings and light lunches when you want something hearty but not heavy. It can be served with crispy croutons or fresh herbs to enhance the flavor and add textural variety.
1
Boil the potatoes. Cut the mushrooms and onion into wedges. Chop the garlic finely. Cut the boiled potatoes into small wedges.
- Potato: 100 g
- Button mushrooms: 100 g
- Onion: 20 g
- Garlic: 3 g
2
Fry mushrooms with garlic and onion. Add water, potatoes, and stew.
- Button mushrooms: 100 g
- Onion: 20 g
- Garlic: 3 g
- Water: 100 ml
- Potato: 100 g
3
Blend everything, pour the mixture into a saucepan (preferably, or a frying pan if not), add cream, bring to a boil. Add a bouillon cube (2 grams), salt, and pepper.
- Cream: 60 ml
- Stock cube: 2 g
- Salt: to taste
- Ground black pepper: to taste
4
When served - greens.
- Dill: to taste