Flavored mushroom puree soups are even softer when seasoned with heavy cream. Such a dish is a culinary classic that does not require special skills or exquisite delicacies. Many housewives like mushroom puree soups and due to the obvious saving of time - the preparation of such a dish rarely takes more than 20-30 minutes.
Classic mushroom soup
For a classic champignon soup with cream, you will need:
- 3 tablespoons of butter;
- ½ cup chopped onions;
- 400 grams of champignons;
- 1 teaspoon fresh thyme leaves;
- ½ teaspoon of salt;
- ¼ teaspoon of ground white pepper;
- ¼ cups of wheat flour;
- 750 ml of chicken broth;
- 125 ml cream 35% fat.
Melt 1 tablespoon butter in a large saucepan over medium heat. Add chopped onion and lightly sauté for 3-5 minutes until tender. Wipe the mushrooms with a damp towel and cut into thin slices. Along with thyme add them to onions, season with salt and pepper. Cook, stirring regularly, for 5-7 minutes. Add another tablespoon of butter and, when melted, add flour and fry for another 2-3 minutes, until a characteristic nutty smell is reached. Pour in warm chicken broth, bring the soup to a boil and cook for another 10 minutes. Puree the soup with a blender.
If you want a few slices of whole mushrooms in your puree soup for beauty, remove them a few minutes before you start to puree the soup.
Pour the cream into the soup, beat it lightly with a blender and heat over medium heat for 5 minutes. If you want to make a silky creamy soup, simply rub the puréed mixture through a fine sieve and then add the cream.
The classic puree soup is served in deep soup bowls with croutons - slices of toasted white bread.
Champignon soup with vegetable broth
If you want to make a veggie mushroom puree soup, take:
- 400 grams of champignons;
- 100 ml of olive oil;
- 1 cup of chopped onions;
- 1 peeled carrot;
- 1 sprig of fresh thyme;
- 2 white stalks of leeks;
- ¼ cups of wheat flour;
- 1 glass of dry white wine;
- 200 ml cream 20% fat;
- ½ cup chopped parsley.
Prepare the mushrooms by wiping them down with a damp towel. Mushrooms are not washed under running water so that they do not absorb excess moisture. Separate the caps from the legs. Chop the legs, cut the hats into thin slices across. Heat 2 tablespoons olive oil in a wide, deep saucepan and sauté the mushroom legs, diced carrots, onions and thyme sprig, season with pepper and salt. Cook for 10-15 minutes, until the carrots are tender.
Pour in 6 cups of water, bring to a boil and simmer over medium heat for about 20 minutes. At this time, in another saucepan, heat the remaining oil and fry the leeks and mushroom caps cut into rings on it. Add flour to them and fry for another 5-7 minutes. Pour in dry wine, stir. Strain the broth from the first pot, combine it with a mixture of mushrooms, leeks and flour. Cook, stirring occasionally, for another 10 minutes. Puree, pour in cream, season with salt and pepper if necessary and serve with fresh parsley.
