Mushroom puree soup is considered one of the easiest to prepare, has an original taste and is ideal for a quick satiety. The varied cooking options are based on a classic recipe that belongs to traditional French cuisine.
It is necessary
- - 700 g of champignons (fresh or frozen);
- - 1 fresh medium-sized carrot;
- - 1 onion;
- - 2-3 potatoes;
- - finely chopped garlic to taste;
- - 1 tbsp. vegetable oil;
- - 10 g of high-quality butter;
- - 45 ml heavy cream;
- - 1 tsp dried basil;
- - 1, 5 tsp salt;
- - a pinch of black pepper.
Instructions
Step 1
Take a saucepan, pour more than half of water. Put on fire. Pre-cut free-form potatoes and add to boiling water. Cook until the potatoes are completely softened.
Step 2
Chop the onion in parallel, chop the carrots on a coarse grater and chop the mushrooms. Pour vegetable oil into the pan, wait until it heats up and put the vegetables with mushrooms. Place the finished ingredients in a deep bowl.
Step 3
Add fried carrots to the potato broth, followed by onions and mushrooms. Stir well and continue cooking for 5-8 minutes.
Step 4
Remove the pan from the heat, grind the resulting mass with a blender until uniform. If you want the consistency of the soup to be not mushy, then use a blender for no more than 1.5 minutes.
Step 5
Next, put the pot back on the stove and simmer for about 7 minutes. At the end of cooking, pour in the cream, pepper, add butter. Pour into bowls and serve with dried basil. Additionally, you can decorate the puree soup with several croutons.
