If such a concept as "culinary fashion" is foris not an empty phrase, but the recipe for any cream soup will definitely interest you. And if we are talking about cream soup made from champignons, then you simply have to add it to your culinary collection. Cream soup or cream soup is definitely on the menu of the most fashionable, most famous and most popular European restaurants. And Europeans know a lot about food. So try to cook such a fashionable soup. And if suddenly, having cooked this champignon soup, you are disappointed in the vaunted European cuisine... Well, then consider that you have an excellent recipe for making mushroom sauce in your hands. So you have nothing to lose.
The most popular recipe
Popular, therefore, easy to prepare, affordable in composition and wonderful to taste. And if so, then it is worth starting your acquaintance with mushroom puree soup with this recipe. Ingredients:
- Fresh champignons
- Water
- Milk
- Flour
- Butter
- Cream
- Carrot
- Bow
- Egg
Preparation:Wash the mushrooms (half a kilo) and sort them. Put some small champignons aside for garnish, and chop the rest of the mushrooms very finely or grind them in a blender. Put the chopped mushrooms in a saucepan, add a tablespoon of butter, one whole onion and one carrot cut lengthwise (washed and peeled). Cover the saucepan with a lid and stew the mushrooms with vegetables for about forty minutes. Then add a glass of water to the saucepan and boil everything again. Cut the small mushrooms in half and boil them in a separate saucepan. Take two tablespoons of flour and butter and fry the flour. Then dilute it with milk (four glasses) and boil. Place the stewed mushrooms in a soup pot (we don't need the onions and carrots anymore - remove them) and add the milk and flour mixture. Cook the soup for about twenty minutes. Then puree it, add a mixture of two beaten yolks and a glass of cream and the boiled mushrooms. Serve the pureed soup hot.
The Most Vegetable Recipe
Diluting the taste of mushroom soup with the taste of vegetables(or vice versa) we can prepare a very vegetable puree soup: light (it has a fairly low calorie content) for the stomach and harmless for the figure. Well, and the fact that it will also be tasty, there is no need to talk about it - it is clear anyway. Ingredients:
- Champignon
- Cauliflower
- Potatoes
- Carrot
- Root parsley
- Milk
- Egg yolks
- Cream
- Butter
Preparation:Take about three hundred grams (about a standard package) of champignons, wash them thoroughly and boil them in salted water. Then cut them into slices. Finely chop all the vegetables (one carrot, two or three potatoes, two hundred grams of cauliflower and one parsley root) and boil them. Then drain the broth and mash the vegetables into a puree. Boil the milk, put the vegetable puree and half of the mushrooms in it, salt and boil again. Serve the cream soup slightly cooled, seasoned with whipped yolks with cream (one yolk per glass of cream) and butter and garnished with mushroom slices.
The Most Creamy Recipe
Almost all mushroom puree soups are cooked inmilk or add cream to them. This recipe also includes milk, cream and butter. So it can be confidently called the creamiest. True, the calorie content of such a soup will shock the guardians of a slim figure. But its unusually delicate taste more than compensates for the bad mood from counting these very calories. Ingredients:
- Champignon
- Bow
- Garlic
- Butter
- Milk
- Fatty Cream
- Flour
Preparation:Wash, cut and fry half a kilo of champignons in butter, of which we will need two tablespoons. Put aside some of the fried ones, and continue frying the rest, adding chopped onion and crushed garlic clove. At the end of frying, add one and a half tablespoons of flour. Pour two glasses of milk into a saucepan, boil it and add mushrooms and onions to the milk. Grind the boiled mushrooms together with milk into a puree and dilute with a glass of heavy cream. Put the remaining mushrooms in the soup and bring it to a boil. The creamiest mushroom puree soup is ready.
The most fashionable recipe
Fashion, as we know, is a universal phenomenon.And as soon as a new trend is announced, it immediately takes the leading position in all fashion tops. Cooking (restaurant cuisine in particular) is no exception. Today, any fashionable restaurant will offer you some kind of cream soup. It's fashionable, you see. But to be fair, we should note that it's also delicious. So, the most fashionable recipe for creamy champignon soup. Ingredients:
- Champignon
- Onion
- Flour
- Butter
- Chicken bouillon
- Cream
Preparation:Wash the champignons (half a kilo) and cut them into thin slices. Chop one onion. Pour two tablespoons of vegetable oil into a thick-bottomed saucepan and fry the onion in it (three to four minutes). Then add the mushrooms to the onion and fry everything together for another two minutes. In another saucepan, melt a tablespoon of butter (you can use melted butter), add two tablespoons of flour to it and fry the flour (two minutes). Then pour about half a liter of chicken broth into the saucepan and, stirring gently, bring it to a boil. Lastly, add the mushrooms fried with onions to the soup. After boiling the soup again, mash it into a puree (pass through a sieve or beat with a mixer or blender), salt and pepper to taste and cook for another five to seven minutes. At the end of cooking, add a glass of cream to the soup and bring it to a boil again. Serve the soup slightly cooled, sprinkled with walnuts and herbs.
Note:
For such soups you can use not onlyfresh champignons, but also fresh-frozen and even canned (but not pickled). However, it is with fresh mushrooms that soups turn out especially tasty and aromatic. So try your hand, master new kitchen tricks, keep up with culinary fashion. And cook with pleasure! We recommend reading:
