Mushroom soup is a delicious and rich dish, especially now when the season of mushroom harvesting is in full swing. Gentle texture and creamy notes perfectly shade the personality of mushroom taste. Try cook!
Ingredients:
500 g of fresh mushrooms (mushrooms, chanterelles or others of your choice)
1 middle bulb
2 cloves of garlic
2 tbsp. spoons of butter
4 tbsp. spoons of cream (20-30% fat)
4 cups chicken or mushroom broth
1/2 teaspoons salt (or to taste)
1/4 teaspoons of black pepper (or taste)
1/2 teaspoons of dried thyme (optional)
.
Instructions:
Start with mushroom cooking. Clean them from dirt, rinse them and cut them into small pieces.
Cut the onion and garlic finely.
In a deep pan, melt butter over medium heat. Add the onion and garlic, fry them until the onion is soft and glass, for about 3-5 minutes.
Add the sliced mushrooms and fry them together with the onion for about 5-7 minutes until the mushrooms begin to secrete the juice and evaporate.
Then add the broth and bring the soup to a boil. Then reduce the heat and cook the soup over low heat for about 15-20 minutes until the mushrooms are completely cooked.
With a blender or immersion blender, grind the soup to obtain a homogeneous mass. Be careful when working with hot liquids.
Turn the soup into the pan, add the cream and thyme (optional). Heat the soup, but do not boil.
Season the soup with salt and pepper to taste.
Serve hot mushroom soup, decorated with fresh herbs. You can also add crown or a drop of butter when serving.
Nice appetite!
