It's hard to imagine autumn without a fragrant mushroom soup. Soup-mashed potatoes from the gifts of the forest with croutons has every chance of becoming, perhaps, the best end of a difficult and chilly autumn day. This dish is served in the best restaurants in the world, but it undoubtedly tastes best at home, when you enjoy its taste and aroma in a close, or not so, family circle.
Rules and nuances of making mushroom puree soup
The soft, almost creamy texture of this soup, in tandem with porous pieces of toast, makes the heart beat faster even in the most sophisticated gourmet. In the correct recipe for mushroom puree soup, there is no cream and salt is used to a minimum. The dish should not become 100% puree after using the blender. Small pieces of mushrooms should remain in it. Finally, the main secret is. All the secrets are known, it's time to start cooking.
Ingredients for Creamy Mushroom Soup with Croutons
Note that there is salt in the recipe. However, we will not add it directly to the soup. Salt is necessary for making croutons, which is what you need to do first.
How to make mushroom soup with croutons: a step by step recipe
To make croutons, melt the butter in a skillet and cut the bread into cubes. Dip each piece in melted butter, then salt.
Preheat the oven to 150 ° C, place the bread on a baking sheet and let dry for 25-30 minutes. If the croutons are not firm enough, you can increase the time they are in the oven.
Take a heavy-bottomed saucepan and heat the olive oil in it over a slightly above medium heat. Chop the onion into small pieces, put in oil and sauté, stirring constantly for about 5-8 minutes. The onion should not turn brown, but transparent. Place a clove of garlic passed through a press in a saucepan and continue to heat for no more than 2-3 minutes. It is important that
It's time to reduce the heat to medium and cut the mushrooms into thick slices. Mix them with dried mushrooms and place in a saucepan with onions and garlic. Mix everything and keep on fire for about 7-9 minutes. The mushrooms should be soft.
Pour in vegetable broth. You can use plain water instead. Add heat and wait until it boils. Then reduce it again to medium and continue cooking for about 5 minutes.
In a separate bowl, combine milk, flour and vegetable oil. Add this mix to the soup, stir everything quickly with a whisk or spoon so that there are no lumps left. Keep on fire until the soup begins to thicken. This usually takes about 5 minutes.
Puree the soup with a blender on low speed for 15 seconds. You do not need to do this longer, since whole pieces of mushrooms should remain in the dish. Now it's time to pepper and salt the mushroom soup. For the finishing touch, add a pinch of nutmeg to the dish. Serve the soup hot, making sure to top each plate with crispy croutons. If you wish, you can sprinkle the soup with chopped herbs.
