VEGETARIAN

Mushroom Cream Soup with Croutons

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

A simple recipe where the main mushroom base is provided by button mushrooms with their delicate flavor, while the shine and beauty are entrusted to a small amount of porcini mushrooms. This recipe comes from a restaurant in St. Petersburg, formerly known as 'The Fish'.

Ingredients

Carrot - 3.5 oz
Onion - 3.5 oz
Celery salt - 2.1 oz
Garlic - 0.7 oz
Porcini Mushrooms - 3.5 oz
Champignons - 2 lbs
Apple Wine - 6 fl oz
Chicken Broth - 13 fl oz
Cream - 9 fl oz
Olive Oil - 0 fl oz
Thyme - 0.1 oz
Butter - 1.2 oz
Parsley - 0.2 oz
Croutons - to taste
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

First, prepare a mushroom puree. Thinly slice the vegetables and mushrooms, sauté them in olive oil, add thyme, then pour in the wine and let it evaporate completely.

Step 2

Add softened butter and chicken broth, stirring until the butter is completely melted. Then blend until smooth using an immersion blender. Next, dilute the puree with cream and bring to a boil.

Step 3

In parallel, sauté the mushrooms, sliced lengthwise into quarters, with garlic.

Step 4

When serving, garnish the warm soup in the bowl with sautéed mushrooms and parsley, and drizzle with olive oil. Serve the croutons made from white bread separately.