Mushroom cream soup

Mushroom cream soup

Mushroom cream soup.

This amazing taste and delicate consistency soup is even prepare those who are not fond of soups. And suddenly it is with this soup will your love for this dish? The probability of such an outcome is sooo much))

You will need:

Mushrooms — 500 g
Cream fat content of not less than 20% — 300 ml
Butter — 2 tbsp. l.
Flour — 3 tbsp. l.
Olive oil — 2 tbsp. l.
Sprig of thyme
clove of garlic
Salt and freshly ground white pepper

How to cook:

1. Mushrooms wipe with a clean cloth or a quick wash under running water, separate the legs from the hats. Coarsely chop the legs, cut the cap plate

2. Lower the legs of mushrooms in a saucepan with 1 liter of cold water, add a sprig of fresh thyme, a clove of raw garlic and cook, covered for 30 minutes after boiling.

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3. In a large skillet, heat the olive oil one-third, put the cap, add salt and fry, covered, for 5 minutes.

4. Mushrooms juice will start up, Scoop it into a pot with legs, add the remaining olive oil and continue to fry the mushrooms for 10 minutes.

5. Finished hats Put in a pan for 5 minutes before end of cooking the soup, remove the thyme and garlic. Mould about 1 cup of the mushroom broth

6. In a pan melt the butter and fry the flour for 3-4 minutes, stirring all the time.

7. Slowly pour the mushroom broth left, actively stirring with a whisk to avoid lumps formed. It should get smetannoobraznaya mass of something like bechamel. If necessary, top up the broth. Cook until thick about 7—10 minutes on low heat.

8. Transfer the soup to a blender, add the béchamel and grind to a smooth, creamy

9. Return the soup to the pan, put on fire, wait until boiling and pour in the cream. Mix, warm, but do not let boil. Align the taste for salt and pepper.

Serve on warm plates with thin slices of fresh mushrooms and your favorite spices.

Bon Appetit!

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