Creamy champignon mushroom soup
Origin of the recipe
Cream of champignon mushroom soup is a dish with a rich history, having crossed various culinary traditions and adapted to modern tastes. Its popularity stems not only from its ease of preparation but also from the versatility of its ingredients, allowing every chef to bring their own twist to this classic recipe.
What do you need for cooking?
Ingredients
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Champignons
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Onions
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Cream 23%
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Cognac
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Chicken broth
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Vegetable oil
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Butter
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Salt
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Ground black pepper
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Dried thyme
Kitchen utensils
- Knife
- Board
- Pot
- Lid
- shoulder blade
- Blender
This delicate and flavorful creamy mushroom soup is a simple yet truly exquisite dish. Button mushrooms are the best choice for this dish; they have a pleasant color and a subtle, yet distinctly mushroomy flavor. This creamy mushroom soup with chicken broth is suitable for both children and the elderly.
Step-by-step recipe
Step 1:
Pour vegetable oil into the pan.
Step 2:
Finely chop the onion, add to the pan and fry for 5 minutes over low heat.
Step 3:
Add butter and melt.
Step 4:
Cut the mushrooms into small slices, add to the pan, stir and simmer for 5 minutes over low heat.
Step 5:
Add chicken broth and bring to a boil.
Step 6:
Add dried thyme and stir.
Step 7:
Cover and simmer for 10 minutes over low heat.
Step 8:
Pour in cognac, stir and cook for 5 minutes over low heat.
Step 9:
Add black pepper and cream. Stir.
Step 10:
Bring to a boil and simmer for 3 minutes over low heat.
Step 11:
Turn off the stove and puree the contents of the pan with an immersion blender.
Step 12:
Bring to a boil, remove from heat and serve, garnished to taste.
Cooking tips
For this soup you will need a thick-bottomed saucepan or sauté pan.
Do not overcook the onion, otherwise it will give the soup a bitter taste.
The soup will look very beautiful in a bowl if you save a few neat slices of cooked mushrooms and place them on the surface of the soup.
