Composition / ingredients
Cooking method
1. Chop the shallots finely. Mushrooms are also cut. My thyme.
2. In a thick-walled saucepan, heat the olive oil and butter, fry the onion on it until soft, about 2-3 minutes. 
3. Then add the mushrooms and thyme to the onion, cook for 10-12 minutes until the liquid evaporates from the mushrooms, they should be slightly browned.
4. We put some of the mushrooms on a saucer, and add chicken broth, milk, salt and pepper to the remaining mushrooms, bring to a boil. 
5. Cook on low heat for about 25 minutes, then remove from the stove, chop the soup with an immersion or stationary blender.
We serve the soup on the table, adding each portion with mushrooms and popcorn left earlier, if desired, decorate with herbs, season with sour cream and freshly ground black pepper.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream with 30 % fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Fresh porcini mushrooms - 34 kcal/100g
- Fried white - 162 kcal/100g
- White pickled - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Shallots - 72 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Popcorn - 480 kcal/100g
- Chicken broth - 19 kcal/100g
