Champignons are mushrooms that can be bought at every grocery store. They are sold all year round. However, with their help, you can prepare a dish that will be a favorite on your table - champignon cream soup. The process of making the soup is not trivial, but the result in the form of a good mood of guests and households will not be long in coming.
It is necessary
- - 500 g of fresh mushrooms;
- - 300 ml 25% cream;
- - 2 tablespoons of butter;
- - 3 tablespoons of wheat flour;
- - 2 tablespoons of olive oil;
- - a pinch of thyme;
- - a clove of garlic;
- - salt;
- - freshly ground black pepper;
- - 2 dried porcini mushrooms.
Instructions
Step 1
Wash the mushrooms thoroughly, set aside 2 of the strongest mushrooms. Separate the legs from the caps and chop them coarsely. Cut the mushroom caps into thin slices. Place the mushroom legs in a saucepan, add the unpeeled garlic clove and thyme. Let this mixture simmer, then cook over low heat, covered, for half an hour.
Step 2
Heat 1/3 of the olive oil in a large skillet. Place the mushroom caps that you cut before. Close the lid and fry for 5 minutes over high heat, stirring occasionally. After this time, open the cover. In the process of such frying, mushroom juice is formed, which must be carefully scooped out and poured into a saucepan with boiling mushroom legs. Add olive oil to the pan, mix everything thoroughly and fry for another 10 minutes.
Step 3
As soon as the caps are fried, place them on the stems 5-10 minutes before the end of cooking. Remove the thyme and garlic first. Then pour out 1 cup of broth and let it cool slightly.
Step 4
While the mushrooms are boiling, melt the butter in a saucepan. Add flour and fry for 3-4 minutes, stirring continuously. After that, pour in the deferred broth in a thin stream. Stir with a whisk all the time, making sure that no lumps form. Cook for about 7-10 minutes more.
Step 5
Place the soup in a blender, add the sauce prepared in a saucepan to the same place, and beat until smooth. Return what you have done back to the saucepan and bring to a boil. Then pour in the cream and heat everything, but without letting the mixture boil. Add salt and pepper and remove from heat.
Step 6
Slice the 2 mushrooms that you put at the very beginning of cooking. Grind dry porcini mushrooms with dry thyme in a mortar into flour. You can use a coffee grinder for this purpose.
Step 7
Pour the soup, the plates for it should be preheated. Place mushroom slices in the center of each serving, sprinkle with powder made from thyme and porcini mushrooms. Serve.
