097. Cream of mushroom soup (recipe)

I'm not really a fan of soups, but after yet another purchase of champignons I decided to make a cream soup out of these wonderful mushrooms. The result was a delicious, filling soup with a delicate texture. This cream soup is comparatively simple to make. If you love mushrooms and are a fan of cream soups, you'll find the detailed recipe and photos under the cut.

Cooking time ≈ 30 minutes.

Ingredients:

• 500 g champignons (if you take frozen ones, bear in mind they're 40% water ;) )
• 2 onions
• 25 g butter
• 500 ml 20% cream
• salt, pepper to taste

Let me note first that making cream of mushroom soup from fresh and from frozen mushrooms differs slightly. I used frozen, so at the end I'll just point out the differences.

First finely chop the onion.

Then grease the pan with butter and let it melt a little.

Fry the onion lightly.

Gradually add the frozen champignons to the mixture. When they've defrosted, pour off some of the liquid and boil until the mushrooms are done. Salt and pepper.

Blitz the mixture in a blender.

Add the cream and bring to the boil.

It can be served either hot or cold — as a starter, like julienne. If you're cooking with fresh mushrooms, blitz the mixture of champignons and onion in the blender first, then fry in butter until the water has evaporated completely.

Bon appétit!

p.S

If you want a more distinct creamy taste, add a small amount of processed cheese while bringing the cream to the boil. This cream soup also goes wonderfully with toasted garlic croutons made from rye bread, or crackers. Experiment :).