Initially, champignon cream soup was invented in France, but over the years, widespread popularity came to it all over the world. In almost every cafe and restaurant you can find such a soup on the menu. But you can cook this cream soup at home, it's much easier than it seems.
It is necessary
- - 100 g of onions;
- - 300 g of champignons;
- - 3 tbsp. tablespoons of olive oil;
- - a clove of garlic;
- - 100 ml of white wine;
- - 200 ml of cream;
- - croutons or croutons;
- - greens.
Instructions
Step 1
Chop the onion in any shape into small pieces. Take champignons, cut each mushroom into four parts. Three servings require 300 grams of champignons.
Step 2
Pour three tbsp into a preheated saucepan. tablespoons of olive oil and add chopped onions. Fry it until half cooked. After that, add a clove of garlic and mushrooms to the pan. Stir and fry for three minutes.
Step 3
Pour 100 ml of dry white wine. Let it evaporate for 2-3 minutes, stirring occasionally. When the wine has evaporated, pour 100 ml of water and 200 ml of cream. It is better to use cream with a fat content of about 20 percent. Bring to a boil, season with salt and a little pepper.
Step 4
Remove from heat and grind with a blender. The soup should be smooth without large pieces. Put back on the stove and cook for another 2-3 minutes.
Step 5
Add crispy croutons to the hot champignon cream soup, garnish with herbs.
