Fresh Mushroom Puree Soup
Soups • Bulgarian
Description
Fresh Mushroom Puree Soup
Ingredients
- Fresh Mushrooms 25 oz
- Onion 5 oz
- Carrot 5 oz
- Butter 5 oz
- Wheat Flour 5 oz
- Milk 10 fl oz
- Whole egg 2 pieces
- Ocean salt to taste
Step-by-Step Guide
Step 1
Pass the fresh mushrooms through a meat grinder, reserving a few caps. Chop the carrot and onion. Combine everything in a pot, add 50 g of butter, and sauté in a covered pot over low heat for 25–30 minutes. When the carrot becomes soft, add a little water and continue to cook over low heat. Then strain through a sieve.
Step 2
Separately, sauté the flour in butter until golden, then dilute it with hot milk and add the broth with the strained mushrooms, bringing it back to a boil. Season with salt to taste.
Step 3
Remove the finished soup from the heat. Thoroughly mix the raw yolks, dilute them with the cooled soup, and pour back into the pot.
Step 4
Slice the reserved mushroom caps into elongated pieces and boil them in salted water.
Step 5
When serving, pour the boiled mushrooms into a soup bowl and ladle the soup over them. Serve croutons separately.
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