Mushroom cream soup made of champignons

Aromatic and tasty mushroom cream soup made of champignons is prepared in about 55 minutes. The combination of the main ingredient with spices and herbs plays an important role – the taste of mushrooms becomes brighter when the soup is seasoned with garlic and dill. You can add chicken broth to dilute the puree. The pureed soup is suitable for dietary and children's menus. Serve the mushroom cream soup with garlic croutons, crackers, or toasts with spicy paste. The hot dish looks beautiful when sprinkled with shavings of hard cheese.

Preparation time: 55 minutes.

Ingredients

• fresh champignons – 260 g;
• onion – 50 g;
• raw potatoes – 180 g;
• carrot – 40 g;
• bell pepper – 1 piece;
• chopped fresh herbs and garlic – 1-2 tablespoons;
• flour – 30 g;
• butter – 100 g;
• cream or milk – 180 ml;
• spices and salt – to taste;
• broth or water – 800 ml.

Prepare the necessary ingredients for making mushroom cream soup from champignons.

Cooking

1. Cut the raw and peeled carrot and the potato into arbitrary dice or cubes.

2. Chop half an onion and part of the mushrooms into slices. Clean the pepper from seeds and cut it in half.

3. In a suitable pot, pour in cold water, add the vegetables, and bring to a boil. Cook on low heat until the ingredients are softened in the broth (a little over half an hour).

4. In melted butter, sauté the chopped onion until translucent.

5. Slice the remaining champignons and add them to the onion, frying until the mushrooms are browned. Add a little salt, pour in a couple of tablespoons of broth or warm water, and sprinkle with spices; simmer for 5 minutes.

6. Separate the boiled vegetables from the broth using a colander. Peel the bell pepper.

7. Place the sautéed champignons with onion and prepared vegetables in the pot. Start blending the mixture with a blender, gradually pouring in the broth. The mixture should have a consistency of liquid puree.

8. Roast the flour to a caramel color in the butter, mixing quickly to prevent burning.

9. Gradually pour the cream into the pan with the flour. Whisk the mixture lightly and break up lumps. Heat the dressing until it reaches the consistency of thick sour cream.

10. Bring the pureed soup to a boil on low heat. Add the thickened cream, and stir with a whisk until homogeneous.

11. Season the finished mushroom cream soup to taste with salt and your favorite spices. Sprinkle with crushed garlic, and garnish with chopped herbs. To keep the soup warm until serving, hold it over a water bath.

Enjoy cooking the mushroom cream soup made of champignons. Bon appétit!