Cream-soup with champignons

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Option butter cream-soup with champignons. The recipe for this dish was posted on the website in 2008 by user Lill called "Cream soup of porcini mushrooms" and is illustrated with me in the framework of "Coloring".

Ingredients for Cream-soup with champignons

Step by step instruction of cooking Cream-soup with champignons

Шаг 1

Mushrooms peel, cut randomly, leek cut into half rings.

Шаг 2

Further, following the original recipe, we need to grind the mushrooms and onions in a blender... I categorically did not work... at all... More or less helped chopper... Maybe someone will turn and grind better than me... In the end, we need to get evenly chopped (as small as possible) onion-mushroom mass. If you are not lazy, you can skip through a meat grinder. But, faster and easier to leave, as it turned out, because in the end you still have to blend the soup in a blender to get the consistency exactly the cream soup.

Шаг 3

Chopped mushrooms and onions then place in a saucepan with boiling cream.

Шаг 4

Add the broth and season with salt, black pepper, sugar. Sugar quite a bit.
In the original recipe was recommended to "boil until all content is smooth thickish mass". Because I have the mushrooms and onions chopped (to put it mildly) not very evenly, the soup could hardly be mass. I cooked for 10 minutes, until cooked onions. You need to try.

Шаг 5

This was supposed to finish cooking. But, since I have the mushrooms and onions were badly chopped, the soup had nothing in common with the desired consistency of cream soup - across different-sized pieces of mushrooms and onions.

Шаг 6

So I the contents of the pan poured into a blender and blend. If you have a blender - even better and faster.
The result was a cream soup consistency characteristic.
The soup is easy enough, because no "weighted" potatoes, other vegetables, cereals... Plus, mushrooms and onions not pre-fried in oil, and immediately drop into the cream with the broth.

Шаг 7

Serve, garnished with drops of cream and paprika powder.

The author (Julia) recommends not to decorate any greenery, so as not to interrupt the taste of the soup. I fully agree.