The mushroom soup is always incredibly tender, thick and fragrant. It is very simple to prepare it, and to diversify the classic version of mushroom soup, you can add brie cheese to it.
It is necessary
- - 15 ml of vegetable oil;
- - 500-700 g of fresh mushrooms;
- - 2 tablespoons of butter;
- - onion;
- - 2 cloves of garlic;
- - a teaspoon of fresh thyme;
- - 2 tablespoons of flour;
- - 120 ml of white wine;
- - 1 liter of vegetable or chicken broth;
- - 120 g of brie cheese;
- - 120 ml of heavy cream (or milk for a lower-calorie version of the soup);
- - salt and pepper to taste.
Instructions
Step 1
Preheat the oven to 200C. Cut the champignons into 4 parts and mix them with butter. Put the mushrooms in one layer on a baking sheet and bake for 20-30 minutes, stirring once during the baking process.
Step 2
Melt the butter in a frying pan over medium heat and fry the chopped onion in it for 5-7 minutes. Add the squeezed garlic and thyme and fry for 1 minute. Pour flour into the pan, fry all the ingredients, constantly stirring them for another 2 minutes. Pour in the wine, let the alcohol evaporate a little.
Step 3
Pour the broth into a saucepan and lay out the mushrooms (leaving a few pieces to decorate the soup). Reduce the temperature to a minimum and cook the soup for 10 minutes.
Step 4
Finally, pour in the cream (milk) and put the pieces of brie cheese in the pan. When the cheese is dissolved, salt and pepper the soup to taste and puree with a hand blender. The ready-made puree soup is best served with toasted crusty bread.
