Mushroom puree soup with cream and nutmeg
Composition / ingredients
6
servings:
Step-by-step cooking
Step 1:
Wash and slice the champignons, finely chop the onion and garlic
Step 2:
Heat 10 g of butter in a frying pan and pass the onion, garlic and mushrooms in it until the juice evaporates. It is important that onions and mushrooms do not change color. Season with salt and pepper
Step 3:
In a deep-bottomed saucepan, melt 1 tbsp butter, add flour and cook, stirring, for 2 minutes. Slowly pour in the milk and water, stirring constantly, and cook until the sauce begins to boil.
Step 4:
Add salt, pepper and nutmeg. Set aside a small amount of mushrooms, add the rest to the pan
Step 5:
Cook for 2 minutes
Step 6:
Whisk in a blender. Add cream, stir
Step 7:
Decorate the finished cream soup with slices of champignons and parsley. Bon appetit!
Calorie content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Champignons - 24 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Allspice - 263 kcal/100g
- Nutmeg - 556 kcal/100g
