Champignon cream soup is a favorite French dish. It is easier to cook it at home than it seems, and the taste is not nearly inferior to the restaurant one. Try it!
It is necessary
- 500 g champignons
- 1 clove of garlic
- a pinch of thyme
- 300 ml cream
- 2 tablespoons butter
- 3 tbsp flour
- salt pepper
- olive oil
Instructions
Step 1
Rinse the mushrooms thoroughly. Separate the caps from the legs. Coarsely chop the legs, put in a saucepan with a peeled clove of garlic. Sprinkle with thyme and cover with cold water. Bring to a boil and cook over low heat for half an hour, covered.
Step 2
Cut the caps. Place in a preheated skillet with olive oil. Cook over high heat for about 5 minutes, covered. Pour the released mushroom juice into a saucepan to the legs. Add a spoonful of olive oil and fry for another 8 minutes.
Step 3
While the mushroom broth is boiling, prepare the dressing. Melt the butter in a ladle, add flour and fry, stirring constantly, for 4 minutes. Continuing to stir, pour in two ladles from the pot with legs. Cook, stirring constantly with a whisk, for a couple of minutes. The dressing should become uniform.
Step 4
When the broth is boiled, add the hats and dressing to it. Grind with a blender, bring to a boil, then pour in the cream without letting it boil. Season with salt and pepper to taste. Serve with olive oil and croutons.
