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Champignon soup with cream

Cream of Mushroom Soup

A tender, fragrant cream soup — a wonderful dish for the whole family. A lot of people think cream soup isn't for ordinary folks; they hear "cream soup" and picture some kind of hospital diet. But let me tell you, this is a truly delicious soup! Today we're making cream of mushroom soup. I've tested this recipe myself, and I'll stake my reputation on it!

Varvara

Recipe author

Composition / ingredients

Servings:

Butter

Cream (15%)

100

Button mushrooms

400

Flour

Broth (beef)

Egg yolks

Parsley

Dill

Celery (stalks)

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 3 g

Fats 60 % 6 g

Carbohydrates 10 % 1 g

74 kcal

GI: 50 / 0 / 50

Cooking method

Step 1:

Step 1:
Step 2:

Sauté the onion. Add the mushrooms. Cook for 10 minutes.
Step 3:

Stir in the flour.
Step 4:

Add the broth and bring to a boil. Then add a bundle of fresh herbs.
Step 5:

Purée the mushrooms from the soup and return them to the broth.
Step 6:

Beat the yolks and mix them with the cream.
Step 7:

Stirring constantly, pour the cream mixture into the soup. Season with salt and pepper.
Step 8:

Step 8:

Finely chop the mushrooms and onion. Put the onion in a skillet and lightly sauté it in butter. Add the mushrooms and, stirring constantly, cook for 5–10 minutes. Still stirring, work in the flour and pour in the broth (make it ahead — chicken or beef broth both work well here). Bring the soup to a boil. While it simmers gently, add the stalks of dill, parsley, and celery (it helps to tie them into a little bundle first) and cook over low heat for 30–40 minutes. Then remove the herbs. Strain the broth through a sieve into a bowl. Run the mushrooms through a meat grinder and press this mass through a sieve (a blender does the job beautifully). Stir the resulting purée back into the broth. Lightly beat the yolks and mix them with the cream. Now — pay attention! Stirring constantly, pour this in a thin stream into the soup. And now it's time to salt and pepper your cream of mushroom soup to taste!