Mushroom Cream Soup with Croutons
Soups • European
Description
A simple recipe where the main mushroom base is provided by button mushrooms with their delicate flavor, while the shine and beauty are entrusted to a small amount of porcini mushrooms. This recipe comes from a restaurant in St. Petersburg, formerly known as 'The Fish'.
Ingredients
- Carrot 5 oz
- Onion 5 oz
- Celery salt 0 oz
- Garlic 0 oz
- Porcini Mushrooms 5 oz
- Champignons 0 lbs
- Apple Wine 5 fl oz
- Chicken Broth 15 fl oz
- Cream 10 fl oz
- Olive Oil 0 fl oz
- Thyme 0 oz
- Butter 0 oz
- Parsley 0 oz
- Croutons to taste
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
First, prepare a mushroom puree. Thinly slice the vegetables and mushrooms, sauté them in olive oil, add thyme, then pour in the wine and let it evaporate completely.
Step 2
Add softened butter and chicken broth, stirring until the butter is completely melted. Then blend until smooth using an immersion blender. Next, dilute the puree with cream and bring to a boil.
Step 3
In parallel, sauté the mushrooms, sliced lengthwise into quarters, with garlic.
Step 4
When serving, garnish the warm soup in the bowl with sautéed mushrooms and parsley, and drizzle with olive oil. Serve the croutons made from white bread separately.
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