Main Page
Fast and tasty
Cream soup of champignons with homemade croutons

Creamy Mushroom Soup with Homemade Croutons

The delicate, creamy flavor of this soup will win over any heart! Mushrooms are available year-round, so this recipe is an easy way to add variety to your menu and treat everyone at the table to a fragrant, satisfying bowl of soup.

Galina

Recipe author

Cream soup of champignons with homemade croutons

Composition / ingredients

Servings:

White mushrooms

600

Onion

250

Flour

Cream (10% / light cream)

200

Butter

Vegetable oil

Fresh herbs

Salt

Pepper

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 2 g

Fats 55 % 6 g

Carbohydrates 27 % 3 g

78 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 30 min

Step 1:

Gather your ingredients.
Step 2:

Bring the water to a boil and simmer the cleaned, washed mushrooms in it for 2–3 minutes.
Step 3:

Roughly chop the onion.
Step 4:

Sauté the onion in the preheated vegetable oil.
Step 5:

Lift the mushrooms out with a slotted spoon and chop them roughly.
Step 6:

Add the mushrooms to the onion and sauté, then transfer them to the pot with the broth and keep it over low heat.
Step 7:

Melt the butter and cook the flour in it to make a roux, then whisk in some broth, bring to a boil, and stir it into the pot.
Step 8:

Chop the herbs — I used fresh dill along with frozen cilantro and basil. Add them to the pot along with salt and pepper. Blend everything smooth with an immersion blender.
Step 9:

Pour in the light cream and bring to a boil.
Step 10:

Serve with homemade croutons. For the croutons I use sandwich bread: cut it up and dry it in the oven at the lowest temperature. Season with salt and pepper, squeeze over a couple of garlic cloves, and drizzle with olive oil.
Step 11:

Your silky mushroom soup is ready.