EntranceHow to cook mannik in the oven with cottage cheese. Mannik with milk, with cottage cheese and fruit filling - a step by step recipe
Mushroom cream soup is a double pleasure from the combination of fried mushrooms and tender cream sauce. Mushrooms and cream work great together, they come together almost at the cellular level, turning a boring first course into a real restaurant masterpiece.
The mushroom cream soup recipe will require you to have minimal culinary skills, about half an hour of time and a blender in the kitchen. It is this assistant that will turn the usual mushroom soup in a puree that even the smallest children will eat with pleasure. The consistency will be very soft and creamy. The aroma is rich, pronounced mushroom, with light creamy note. Delicious!
Ingredients
- mushrooms 400 g
- onion 1 pc.
- garlic 1 tooth
- butter 30 g
- vegetable oil 2 tbsp. l.
- chicken or mushroom broth 500 ml
- 15% cream 100-200 ml
- wheat flour 2 tbsp. l.
- salt 0.5 tsp or to taste
- black ground pepper 2 chips
- ground nutmeg 1 chip.
- croutons and parsley for garnish
How to cook mushroom cream soup with champignons and cream
- I wash the champignons, cut the legs and chop them into slices - not very thin, since the mushrooms will still be mashed. By the way, from white champignons with closed caps, as in the photo, cream soup will turn out light, while from mushrooms with dark "skirts" it will be grayish in color.
I cut the onion into cubes, finely chop the garlic with a knife. I heat vegetable oil and a small piece of butter in a pan (literally 15 grams, for flavor). I sauté onion and garlic at the same time.
As soon as they become soft, add mushrooms to the pan. Don't salt!
I continue to cook over medium heat, stirring, until cooked. You don’t need to evaporate all the liquid from the pan, as soon as the champignons begin to brown slightly, I remove the pan from the heat (if overcooked, the onion will burn and the soup will be a little bitter).
I melt the remaining piece of butter in a saucepan and fry the flour on it, constantly stirring with a spatula so that there are no lumps and it does not burn.
I pour 400 ml of broth into the stewpan to the fried flour - chicken or mushroom will do. Continuing to stir, bring the mixture to a boil. The liquid will gradually thicken and become similar in consistency to jelly.
I add fried onions with mushrooms, salt and spices to taste. I stir and again bring the soup to a boil, boil for a minute and remove from heat.
Puree with an immersion blender (if you have enamel pan, then it is better to pour the soup into another container so as not to damage the enamel). You should get a thick and homogeneous puree of mushrooms.
Now I pour in 100 ml of cream and return the saucepan back to the stove.
Stir, adjust the amount of salt to taste. Bring to the desired consistency, gradually add more cream (or broth). I warm it up, but as soon as the first signs of boiling appear, I immediately remove it from the heat.
I serve Mushroom cream soup hot. White croutons, crushed and slightly dried, are perfect for it. walnuts, fresh greens. Enjoy your meal!
On a cold winter evening, champignon soup puree, served piping hot, will warm you up, please you with a wonderful mushroom aroma and delicate creamy taste!
Puree soups are one of the most popular dishes in children's and diet food: they are easy and quick to prepare, and thanks to their grated texture, they are easy to digest.
You can make soup puree from meat, fish, cereals, vegetables ... But, perhaps, the most original version this dish is champignon soup. These mushrooms have a lot of advantages: they do not contain toxins, they are much easier to digest than their forest relatives, and you can buy champignons at any store and at an affordable price.
Very popular mushroom puree soups from champignons in European cuisine. They are adored by the Greeks, Italians and French. And this is not surprising. Hearty, fragrant, melting in your mouth - you will fall in love with this soup from the first spoon. With popular recipes for this delicacy, get acquainted in our article.
5 champignon soup recipes
Recipe 1. Classic puree soup from champignons
Ingredients: 2 tablespoons of butter, 500 g fresh champignons, 1 tablespoon olive oil, 1.5 l chicken broth(for the diet option - water), 200 ml of cream, 3 cloves of garlic, 1.5 tablespoons of flour, 1 onion, herbs, salt, pepper and other spices to taste.
Wash the mushrooms and cut into thin slices. Brown the finely chopped onion and garlic in a large, high-sided skillet with olive oil. Add mushrooms to fried vegetables. Simmer for about 10 minutes, stirring constantly, and at the very end add the flour, mix well and cook for another 2 minutes until the flour turns golden. Then pour the broth into the pan, salt, add spices, your favorite herbs as desired and grind with a blender into a homogeneous mass. Pour the finished puree into a saucepan, pour in the cream, season with a piece of butter and cook for another 10 minutes. Pour the prepared champignon soup into bowls and garnish with chopped herbs. If desired, it can be served with grated parmesan.
Recipe 2. Vegetable puree soup from champignons
Ingredients: 300 ml chicken broth with meat, 250 g mushrooms, 2 carrots, 100 g ice cream green peas, 1 small zucchini, 3 onions, 1 tablespoon flour, 2 tablespoons curry powder, 100 ml dry white wine, 2 sprigs of green onions , 100 ml cream, 50 g butter, 1 glass of water, salt, ground white pepper and celery root.
Peel the carrots and celery root and chop into strips. Rinse the onions and mushrooms well, peel and cut. Melt 25 g of butter in a saucepan, put prepared vegetables there, add salt and pepper to taste. Simmer the vegetables over medium heat for 3 minutes, and then remove them from the pan. Melt the remaining butter again, sift in the flour, stirring constantly, and fry the flour over medium heat until nicely golden, about 2 minutes. Remove the chicken from the broth and cut into pieces. Strain the broth. Mix the toasted flour with wine, cream and water and add to the broth. Mix well, add the peas, season with curry and cook for 7 minutes. Then send vegetables, chicken to the soup and puree with a blender. Serve sprinkled with chopped green onions.
Recipe 3. Cheese champignon soup
Ingredients: 2 pcs. potatoes, 500 g of champignons, 1.2 l of water, 200 g of processed cheese, herbs, favorite seasonings, salt to taste, vegetable oil and croutons for serving.
Cut the cheese into small pieces. Peel the potatoes, cut into cubes and put them together with melted cheese in a pot of water. Boil 10 minutes. During this time, the cheese should completely dissolve. While the potatoes are cooking, finely chop the onion and fry in vegetable oil until golden brown. Mushrooms fry separately, after cutting them into pieces. Send the contents of both pans to a saucepan with the finished potatoes, salt, add greens and your favorite spices (bay leaf, nutmeg, black peppercorns, garlic, dill), boil everything together for 5 minutes, and then beat well with a blender. Serve with croutons or crackers.
Recipe 4. Mushroom soup with cauliflower
Ingredients: 1 head of cauliflower (about 400 g), 400 g of mushrooms, 2 onions, 200 g of potatoes, 2 cloves of garlic, 1 cup of cream, 1 tablespoon of olive oil, 2 tablespoons of butter, 2 tablespoons of flour, salt and white pepper to taste.
Wash the cauliflower. Clean the onion. Finely chop the washed and dried champignons, set aside 100 g of mushrooms, and put the rest on a buttered and heated frying pan. Send finely chopped onions to them. Stew the vegetables over low heat until cooked, then put in a saucepan, add 1 liter of water, put on fire and, while the water is heating, disassemble the cauliflower into inflorescences and send it to the vegetables. Salt the soup, and when it is cooked, beat with a blender or mixer until creamy. Heat the butter in a frying pan and, with continuous stirring, so that lumps do not form, sift the flour into it. Put the reserved mushrooms on a baking sheet, salt a little, lightly sprinkle with olive oil and bake in the oven. Then add cream and freshly ground white pepper and send the contents of the pan to the already whipped puree. Before serving, the champignon soup must be warmed up, poured into plates and served with baked mushrooms on top.
Recipe 5. Lean champignon soup
Ingredients: 300 g of potatoes, 500 g of champignons, 1 medium carrot, 2 tablespoons of flour, 1 onion, herbs, parsley root, 3 tablespoons of vegetable oil, salt and spices to taste. Croutons and sesame seeds for serving.
Boil the peeled potatoes. Let it cool down a bit and then mash into a puree. In another saucepan, cook mushrooms with carrots and celery root in lightly salted water. You need to take about 0.7 liters of water. As soon as the mushrooms and vegetables are cooked, remove them from the broth. Peel the onion, finely chop, brown a little in butter and, stirring constantly, sift the flour. Keep the pan on the heat until the flour turns golden. Combine all the ingredients - onions, vegetables, mushrooms, broth, add greens, your favorite spices, send to a blender bowl and chop. Serve soup with croutons sprinkled with sesame seeds.
Light creamy texture, rich mushroom aroma, pleasant creamy taste champignon puree soup will appeal to both adults and children. This simple and hearty meal you can feed your whole family. And in order for the mushroom soup to sparkle with new shades of taste, you can crumble petiole celery, rosemary leaves, basil into it, fried bacon, sesame, finely crushed nuts.
“Cook with love and eat healthy!”
Alesya Musiyuk for site site
If you are planning to cook something new for dinner, be sure to make mushroom cream soup, the recipe of which we provide in our article. He will become great alternative traditional borscht and cabbage soup, which managed to get bored in every way. In autumn, for this dish, you can use Forest mushrooms- boletus or white, and in winter it is quite possible to cook it from a frozen product or buy a box of fresh champignons in a supermarket.
delicious first course recipe
To prepare a large portion for the whole family, you will need:
300-400 g of mushrooms, such as champignons;
Several medium-sized potato tubers;
Large onion;
A few cloves of garlic, salt, dill;
100 ml of cream, the fat content of which should be 20 percent or more.
Wash and peel the potatoes, cut them into 4-6 pieces. Rinse the mushrooms, chop into slices, finely chop the onion. Place the chopped vegetables and mushrooms in a saucepan, cook until the potatoes are ready. Then add the onion fried until golden brown, salt and sprinkle with pepper. Now the resulting recipe is so simple to execute, you need to beat in a blender, add cream and pour back into the pan. Cook your dish for a few more minutes. Once cooked, serve hot with herbs and garlic croutons. They can be made by frying pieces of white bread and 1 clove of crushed garlic in a little oil.
(photo): recipe with chicken meat
Of course, the first dish will be much more satisfying if appetizing pieces go into the pan along with the vegetables. white meat, besides, we will cook it without potatoes. For soup take:
1 chicken breast with bone but no skin
500 ml cream, fat content not less than 20%;
400 g fresh champignons;
50 g butter or creamy margarine;
A couple of tablespoons of flour, spices and salt to taste, you can also take some greens for decoration.
Mushroom cream soup, the recipe of which is so conveniently supplemented with delicious chicken, is prepared as simply as the previous version. First, wash the breast, fill it with water and cook until tender - 20 minutes is enough. At the same time, chop the mushrooms and fry them in butter for a few minutes, season with salt and pepper. Then put them in a saucepan and boil a little. Next, take out the chicken and mushrooms with a slotted spoon, disassemble the meat into fibers: these ingredients must be chopped in a blender (each separately), and then mixed with each other. If the mass is too dry, add a little broth, and then put everything back into the pan. Melt 30 g of butter in a frying pan, add a couple of tablespoons of flour, stir well (there should be no lumps) and put in the soup. Lastly, you need to pour in the cream. Cook for another 7-10 minutes over very low heat, the contents of the pan should not boil. Now you know that He will be a great first course for lunch. Do not forget to decorate it with crispy crackers and herbs.
Creamy champignon soup with cream can be found in modern restaurants all over the world. It is ordered by both celebrities and sports coaches. And all because in its composition and benefits it is unique, because healthy ingredients such as mushrooms and cream are an indispensable source of energy and nutrients to saturate our body. People are trying to buy in stores and order as many vegetables and fruits as possible in restaurants, avoiding the use of dye additives.
Soups are necessary for the proper functioning of the body. That is why doctors recommend using them as often as possible. Champignons contribute to proper work digestive system, as well as cleanse the body of metabolites and toxic compounds. In their composition, these mushrooms contain vitamins of groups B, D, E, PP; minerals such as: potassium, calcium, zinc, selenium, copper and manganese, iron, phosphorus; 20 amino acids, among them irreplaceable: tryptophan.
The cream is useful for its lecithin, which has a beneficial effect on the functioning of blood vessels, protects against atherosclerotic plaques, preserves allowable level cholesterol in the blood. People who suffer from stomach diseases should definitely include soups with cream in their diet.
Ingredients such as champignons and cream go well with both vegetables and all kinds of cereals that can be added to soups. Now it has become fashionable to use fruits, so the variety of recipes will surprise even the modern gourmet. Try to combine a variety of products, and you will be surprised how well and usefully you can diversify your family's daily diet.
Stick to the advice, choose only fresh food. Thanks to this criterion, your dishes will be as healthy as possible. And since now almost the whole world is concerned with healthy eating, it has become easier to do this.
How to cook creamy champignon soup with cream - 15 varieties
If you have never cooked a creamy champignon soup with cream before, then you should start from the very beginning. simple recipe, which is described below.
According to the cooking style, the recipe will not take much time, and nevertheless you will enjoy delicious dish. It's easy to make, so if you're a busy person and don't have much time to cook dinner, try this recipe.
Ingredients:
- Chicken broth - 600 ml
- Onion - 2 pcs
- Refined sunflower oil - 2 tbsp. l
- Butter - 40 g
- Wheat flour - 2 tbsp. l
- Ground black pepper - 2 pinches
- Cream 20% - 200 ml
- Salt 2 - a pinch
- Fresh champignons - 500 g
Cooking:
First, prepare the broth. To do this, take a small piece of chicken, and pour 600 ml of purified water, put on fire and cook for about 36-40 minutes. Remove the chicken from the resulting broth.
Wash and cut into cubes the onion with champignons.
Fry for 20 minutes onions with mushrooms with a pinch of ground black pepper and salt.
Melt the butter in a saucepan and fry 2 tbsp. flour for 1-2 minutes.
Add chopped mushrooms to the pan, pour in the broth and bring to a boil. Boil for 5-7 minutes.
Pour in the cream, bring to a boil and remove from heat.
Add salt, pepper, spices to taste.
Serve with croutons.
It surprises with its originality in the preparation of cream soup of champignons with cream with the addition of melted cheese. At first sight simple ingredients but the taste of the soup is very spicy.
Processed cheese should be taken liquid, from jars. He is different palatability and composition.
Ingredients:
- Mushrooms - 1 kg
- Bulb - 1pc
- Processed cheese - 100 g
- Cream - 150 ml
Cooking:
Chop the mushrooms and put into a bowl.
Fill them with water, bring to a boil.
Remove the foam that appears, add salt, pepper, spices to taste.
Cook covered for 20 minutes.
Drain the resulting broth into a separate pan.
Mushrooms and processed cheese grind in a blender.
Finely chop the onion and fry.. Add to the mushrooms.
Pour the warmed cream and a little broth into the pan.
Bring to a boil.
Decorate with greens.
Many people cannot do without adding potatoes to their soup. For them, there is a separate recipe with a wonderful combination of all available ingredients.
Ingredients (5-7 servings):
- Champignons - 500 g
- Potatoes - 2 pcs. (medium)
- Onion - 1 pc.
- Cream 11% - 200 ml
- Butter - 50 g
- Vegetable oil- 2 tbsp. l.
- Salt, black pepper, nutmeg
- dried loaf of bread
Cooking:
Peel potatoes, cut into cubes and boil in 500 ml of water.
Peel the mushrooms, onion and cut into cubes.
Saute mushrooms and onions for 5-10 minutes.
Pour the fried ingredients into a pot of water, boil for 5 minutes.
After that, grind the contents of the pan in a blender.
Add cream, salt, spices.
Bring to a boil.
Peel the loaf from the crust, cut into even cubes.
Place in the oven for 10 minutes at 170-180°C.
Mix the croutons with garlic and olive oil, add to the finished soup.
Most modern chefs use chicken to make soups, it is a useful protein for the body, and also saturates it with additional calories. It gives us energy for the hectic everyday life.
Ingredients:
- Chicken breast - 1 pc.
- Potatoes - 6-8 pcs.
- Carrot - 1 pc.
- Onion - 1 pc. big size
- Chopped champignons - 200 g.
- Cream 25% - 200 g.
- Fused cream cheese- 200 g.
- Vegetable oil
- Black pepper
- Crackers
- Greens
Cooking:
Cut the chicken breast into equal parts, fill with purified water, bring to a boil, cook under the lid for 15 minutes.
Peel carrots and onions. Onion cut into small cubes. Grate carrots on a fine grater. Fry until done.
Peel potatoes, cut into 4 equal parts, add to boiling broth, cook together with chicken breast about 15 minutes.
Wash the mushrooms, cut into cubes, fry until tender for 15 minutes.
Ready potatoes ceiling. Add fried onions with carrots and 1/3 of the broth. Whisk with a blender.
Add melted cheese, spices, salt, pepper to the mixture to taste. Whisk till you get homogeneous mass.
Pour in the cream and champignons, mix. Add the remaining broth so that the soup has a consistency similar to kefir. Boil 5 minutes.
Cut the chicken breast into cubes. Add to soup.
When serving, decorate with herbs and croutons.
This soup is distinguished by its high calorie content. If you want a quick and high quality lunch, then this recipe is for you.
Ingredients:
- Potato - 3 pcs.
- Chicken fillet- 300 grams
- Dill greens - about 1 bunch
- Flour - 1 tbsp
- Leek - 1 pc.
- Carrot - 1 pc.
- Butter - 1.5 tbsp.
- Cream 20% - 250 grams
- Green peas (pickled) - 1 can
Cooking:
Put chicken and potatoes in purified water, cook for 45 minutes until tender. Strain the broth.
Peel the onion and carrots, grate the carrots on a fine grater, cut the onion into small cubes. Fry until cooked through for 10 minutes. Then put in the flour and pour in the cream. Simmer until the whole consistency is thick.
Put meat, potatoes, greens, vegetables with cream and green peas in a blender. Grind. Add the broth to the mixture and stir.
Decorate the soup green peas with greens.
This recipe differs from the rest in that it contains a large number of potatoes, which means that in consistency it will resemble air mashed potatoes. It should only be served warm.
Choose potatoes designed exclusively for cooking soups.
Ingredients:
- 7 medium potatoes
- 300 g mushrooms
- 1 tbsp butter
- 1 bulb
- glass of cream
- 1.5 liters of water
Cooking:
Peel the potatoes, cut into cubes, cover with water, cook until fully cooked.
Peel the onion, finely chop and fry over low heat until tender.
Wash the mushrooms, chop as finely as possible and add to the onion, fry for 10 minutes.
Send the contents of the pan to the broth, boil for 3 minutes.
Drain the resulting broth into a separate bowl, chop the mushrooms with onions and potatoes in a blender.
Slowly pour the broth into the resulting mixture and be sure to stir until you get a homogeneous mass that resembles a delicate cream.
Put the pan on the fire, add the cream, boil for 4 minutes.
Serve warm with croutons.
Fans of spicy, spicy dishes choose this recipe.
Ingredients:
- 1l. vegetable or mushroom broth
- 500gr. fresh champignons
- 50 gr. butter (butter)
- green onion greens
- 3 garlic cloves
- 1 tsp fresh thyme;
- 50 gr. flour
- Cream 1 cup
- Spices, salt
Cooking:
Wash, finely chop the mushrooms.
Heat the oil in a frying pan, fry the finely chopped green onion with thyme.
Add mushrooms, spices, garlic, fry until fully cooked and add flour at the end of cooking.
Send the fried vegetables to a blender, chop, then add the mixture to the hot broth, bring to a boil. Boil 2 minutes.
At the end of cooking, add cream, mix.
Decorate with greens.
Cream soup of champignons with cream - vegetable platter
This soup recipe is suitable after heavy loads in the gyms. It is not only useful, but also delicious.
Ingredients:
- Potato - 260 gr.
- Carrot - 2 pcs.
- Cauliflower- 300 gr.
- Peas (canned) - 110 gr.
- Onion (bulb) - 2 pcs.
- Greens, salt, pepper
Cooking:
Peel potatoes, cut into small cubes.
Peel the carrots, rub on a grater.
Divide the cauliflower into umbrellas.
In boiled water, send potatoes, carrots, cabbage and peeled onions - whole. Salt, pepper to taste.
Cook until fully cooked. Remove the onions from the broth.
Add green peas.
Blend the contents of the pot with a blender.
Serve hot, garnish with mushroom slices.
All the ingredients of this soup are rich in useful vitamins and minerals. If you are a supporter healthy eating then try the recipe below.
Ingredients:
- 50 gr. cauliflower
- 500gr. mushrooms
- 1 cup 25% cream
- 2 onions
- 1.5 l. water
- 50 gr. flour
- 50 gr. butter (butter)
- Salt, pepper, spices
- Greens
Cooking:
Wash, cut the mushrooms into strips, fry with onions until tender. Salt, pepper to taste.
Bring the water to a boil, add the fried vegetables, boil for 2 minutes.
Wash the cabbage, divide into umbrellas, send to the broth, cook for another 7 minutes.
Add flour to melted butter in a frying pan, sauté until brown.
Then add cream, spices, salt, simmer.
Send the contents of the pan to the broth, heat, not boiling.
Ready soup, grind in a blender to a liquid consistency.
Gourmets all over the world are attracted to this soup. It tastes exquisite with a delicate wine aroma. Suitable for a pleasant pastime in good company.
Ingredients:
- 4 things. potatoes
- 1 bulb
- 400 grams of fresh champignons
- 2 cloves of garlic
- 1.5l. vegetable broth
- 1 cup cream
- Small croutons
- 50 gr. butter (butter)
- 1 glass of dry white wine
- 30 gr. olive oil
- Spices, salt.
Cooking:
Peel potatoes. Boil until done.
Mushrooms cut into strips, fry in butter and olive oil.
Add finely chopped onion to the mushrooms, sauté. At the end, pour in the wine, chop the garlic, pour in the broth.
Stew under a closed lid until fully cooked.
Add spices, salt to taste.
Combine cooked potatoes vegetable stew, add cream, heat up. Then beat with a blender.
The soup is ready.
Most unusual recipe this type of soup. Many young people in restaurants order it.
Ingredients:
- Champignons - 300g
- Shallot - 200g
- Leek - 200g
- Garlic - 3 cloves
- White mushrooms - 500g
- Cream 30% - 400 g
- Milk - 200 g
- Fresh thyme - 2 sprigs
- Cognac - 30 ml
- Sea salt
- Freshly ground black pepper
- Herbs of Provence
- Sugar
- Olive oil - 50 ml
- Butter - 50 ml
Cooking:
Clean the mushrooms, cut into cubes.
Cut the leek into half rings.
Cut shallots into cubes.
Finely chop the garlic, fry in olive oil until tender.
Then add onions, mushrooms, thyme, fry, stirring.
Salt, pour in cognac and set fire to completely evaporate the alcohol.
Transfer the mushrooms to a saucepan, add milk, cream. Bring to a boil. Beat with a blender until smooth. The consistency should be of medium thickness.
Serve to the table, garnished with slices of mushrooms and herbs.
If you have no time to cook, but you need to treat your loved ones to a delicious dish, then try this recipe.
Before boiling potatoes, be sure to wash off excess starch from it.
Ingredients:
- 700 g mushrooms
- 2 potatoes
- 1 small onion
- 150 ml cream of any fat content
- 350 ml potato broth
- 150 g blue cheese
- Nutmeg
- Sunflower oil
- Salt and pepper
Cooking:
Peel the potatoes, boil until tender. Do not pour out the water.
Peel the potatoes.
Peel the onion, finely chop, fry with finely chopped mushrooms until cooked through for 10 minutes.
Combine with broth and boil.
Whip all the pulp of potatoes with vegetables in a blender.
Add cream with broth.
Add finely chopped cheese. Boil the soup until you get a homogeneous mass.
Infuse for 30 minutes.
Spicy and nothing less delicious cream soup. Most often it can be found in hotels where we go on vacation in the summer.
Ingredients:
- 125 ml cream
- 6 ml dry white wine
- 500 ml chicken broth
- 300 g champignons
- Butter - 20 gr.
- 1 tsp Dijon mustard
- 200 gr. Broccoli
Cooking:
Boil the broth.
Mushrooms cut into cubes, fry in butter until tender, add chopped broccoli.
Pour in wine, mustard, salt, pepper, spices. Simmer for 10 minutes.
Pour everything into a blender bowl and beat until smooth.
If you like seafood, make mushroom soup with shrimp.
Ingredients:
- Chicken broth - 2 cups
- Large shrimp - 250g.
- Fish sauce - 1 tbsp
- Champignons - 150 gr.
- Lime - 0.5 pcs.
- cilantro - 1 sprig
- Salt, pepper, spices
Cooking:
Wash, cut the mushrooms into cubes.
Add defrosted shrimp to boiling water.
Boil 2 minutes.
Remove shrimp from water, cool, peel.
Place a pot of broth on the fire, bring to a boil. Add mushrooms, cook for 15 minutes.
Remove the zest from half a lime. Squeeze out the juice. Add to broth.
Then add the shrimp with fish sauce to the broth. Boil 10 minutes.
Send the contents of the pan to a blender, beat.
Salt, pepper. Decorate with greens.
Ingredients:
- Onion - 1 pc.
- Champignons - 600 gr.
- Cream - 1 tbsp.
- Olive oil - 2 tbsp
- Butter
- Thyme
- Flour - 50 gr.
- Bouillon
- white pepper
- Nutmeg
- Toast
Cooking:
Finely chop the onion, fry in olive oil until tender.
Cut the mushrooms into slices, add to the onion, fry. Add spices, salt to taste.
Melt butter in a saucepan, add flour. Pour in the broth.
Then pour mushrooms with onions into boiling water. Whisk with a blender. Pour in a glass of cream. Continue whisking until smooth.
Rub the nutmeg to taste.
Bake the toast cubes in the oven until tender.
Serve the soup warm, garnishing with toast cubes on top. You can also add some garlic and herbs.