Creamy mushroom soup will satisfy the needs of the most fastidious gourmet. Despite the fact that the dish has a delicious taste, it is very easy and quick to prepare, and the products that are required to prepare it can be bought at any store.
It is necessary
- - a pound of fresh champignons
- - 300 ml heavy cream
- - 2 tbsp. l. butter
- - 3 tbsp. l. flour
- - olive oil
- - thyme
- - garlic
- - salt
- - ground pepper
Instructions
Step 1
Rinse the champignons thoroughly, set aside a couple of strong beautiful mushrooms. Separate the legs and chop coarsely. The mushroom caps are cut into slices rather thinly. Put the chopped legs in a saucepan, pour a liter of cold water, throw in unpeeled garlic and thyme. Bring to a boil, reduce heat, and simmer for half an hour.
Step 2
Heat a large skillet, pour olive oil into it, put chopped mushroom caps in it, salt and cover. Set the heat to high and cook on it for 5 minutes, shaking the pan. Opening the lid, we find the juice formed from the mushrooms. It should be carefully scooped out with a spoon into a saucepan in which the mushroom legs are boiled. Add olive oil to the pan and stir, fry for another 10 minutes, not forgetting to stir.
Step 3
A few minutes before the end of cooking, remove the sprigs of thyme and garlic from the saucepan with mushroom legs, put the ready-made caps into it. Pour a glass of broth from a saucepan and let it cool slightly. Take a small saucepan, melt butter in it, add flour, and stirring constantly, fry over low heat for four minutes. Then pour in a cooled glass of broth in a thin stream, stirring constantly with a whisk. Cook for another ten minutes, remembering to stir so that no lumps form.
Step 4
Pour the soup into a blender, pour in the dressing from the saucepan, beat everything until smooth and return it back to the saucepan. Bring to a boil and immediately pour in the cream, without letting the soup boil, season with salt and pepper. Remove from heat.
Step 5
Cut the mushrooms set aside at the very beginning into thin slices, grind dry thyme with dry porcini mushrooms on a coffee grinder or crush into flour in a mortar. Pour soup into heated bowls, put a couple of mushroom slices in the center, sprinkle with porcini mushroom and thyme flour, serve immediately.
