Champignon cream soup needs no advertising. Delicate creamy consistency, mild refined taste, stunning aroma make this relatively inexpensive dish a real culinary masterpiece, which is also quite simple to prepare.
It is necessary
-
- champignons - 400 grams;
- vegetable oil - 1 tablespoon;
- butter - 2 tablespoons;
- onions - ½ head;
- celery stalk (white part) - 40 grams;
- flour - 30-35 grams;
- milk 2, 5-3, 2% - 800 milliliters;
- heavy cream - 60 milliliters;
- broth - 150 milliliters;
- ½ teaspoon lemon juice
- basil
- salt
- pepper.
Instructions
Step 1
Peel all vegetables. Chop (can be chopped in a blender) celery, onion. If you do not like the specific aroma of celery, you can do without it.
Step 2
Separate and finely chop the legs. Cut the mushroom caps into thin slices. Do not forget to put a couple of mushroom caps aside - they will come in handy for decorating your future dish.
Step 3
Heat the oil in a small saucepan and then add the butter to it. Wait for it to melt and warm up, then add chopped vegetables and mushrooms to the oil mixture. Fry them for a couple of minutes, stirring constantly.
Step 4
After two minutes, cover the pot with vegetables with a lid and leave for 6-7 minutes, stirring occasionally. Your task is to bring vegetables with mushrooms to softness, but not fry them. After 6-7 minutes, add flour to the vegetables and stirring constantly, fry them for another 3 minutes.
Step 5
Pour the broth into the resulting flour mixture in thin small portions (about 50 milliliters each). Your task is to do this so that no flour lumps form, so pour in the next serving only after the previous one has been absorbed.
Step 6
After all the broth has been added (do not turn off the heat!), Start slowly pouring hot milk into the mixture. At this point, add salt, pepper and basil to taste.
Step 7
When all the ingredients are in a saucepan, cook the soup for a quarter of an hour (perhaps a little less) with continuous stirring over low heat until thickened. When the soup is ready, grind it in a blender to a puree consistency. Then add cream, lemon juice and mix well.
Step 8
Cut the mushroom caps set aside at the beginning of cooking into thin slices and fry in oil. Pour the prepared soup into bowls, put fried mushrooms, a pinch of herbs and, if desired, bread croutons in each. The gourmet dish is ready.
