/ Recipe: Creamy mushroom soup

Creamy Mushroom Soup Recipe

  • Butter - 4 items. Spoons
  • Bulb - 1 piece
  • Bay leaf - 2 pieces
  • Fresh mushrooms - 600 Grams
  • Spices - 2 Teaspoons (thyme, nutmeg, salt, black pepper)
  • Wine white dry - 1/2 cup
  • Chicken broth - 2 liters
  • Cream fatty - 3 Cups
  • Onions green - 4 Art. Spoon (finely chopped)

Melt butter in a large soupSaucepan over medium heat. Add finely chopped onion and bay leaf. Fry for 5 minutes over medium heat, stirring until the onions become translucent. Add the chopped mushrooms. I used champignons and shiitake, but you can use any mushrooms that you have at your fingertips. Fry the mushrooms with onions for about 5 minutes over medium heat until the mushrooms become soft. Then add the spices. Now it is necessary to degasify the pan - that is, to scrape off all the fat from the walls. To do this, add wine to the pan, mix and evaporate for 2 minutes over medium heat. The wine will start to foam - that's right. Now add to the pan chicken broth (preferably - warm or at least room temperature, but not cold). Immediately after this, add cream to the pan. Bring the soup to a boil, then reduce the heat and simmer for another 10 minutes at low heat without a lid. Try the soup for a taste, adjust it to salt and pepper. Creamy mushroom soup is ready. Let it brew under the lid for 5-10 minutes, then serve it to the table, adding a little fresh green onion to the plate. Bon Appetit! ;)

Servings: 6-8

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