Champignon soup with cream

Delicate and fragrant cream soup is an excellent dish for the whole family. Cream soup, according to many, is not food for ordinary people. Often, when talking about this dish, people see in this soup something like a therapeutic diet. But this, I note to you, is a delicious soup! Today we are preparing cream soup from champignons. The culinary recipe has been tested by me, I am responsible for the quality with my head!

Varvara

Recipe author

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Composition / ingredients

servings:

Butter

Cream (15%)

100

Champignons

400

Flour

Broth (beef)

Egg yolks

Parsley

Dill

Celery (stems)

Salt

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 3 g

Fats 60 % 6 g

Carbohydrates 10 % 1 g

74 kcal

GI: 50 / 0 / 50

Step-by-step cooking

Cooking time: 1 h 5 min

Step 1:
Step 2:
Fry the onion.Add champignons.Fry for 10 minutes.
Step 3:
Add flour while stirring.
Step 4:
Add the broth.Bring to a boil.Then add a bouquet of greenery.
Step 5:
Chop the mushrooms from the soup, add to the broth
Step 6:
Beat the yolks, mix with cream.
Step 7:
Stirring, pour the cream into the soup.Salt, pepper.
Step 8:

Finely chop the mushrooms and onions. Put the onion in a frying pan and lightly fry it in butter. Then add the champignons and, stirring constantly, fry for 5-10 minutes. Still stirring, we introduce flour here and pour everything with broth (you need to cook it in advance, chicken or beef broth is not bad here). Bring the soup to a boil. While it is boiling a little, add the stalks of dill, parsley and celery to it (it would be good to tie them in a bundle before that) and cook everything on low heat for 30 - 40 minutes.

Then take out the greens. Drain the broth through a sieve into a bowl. We will pass the champignons through a meat grinder and rub this mass through a sieve (it will work out perfectly in a blender). The mass that we have turned out will be mixed with broth. Beat the yolks lightly and mix them with cream. Now – attention! All this, stirring constantly, pour a thin trickle into the soup. And now it's time to add salt and pepper to the cream soup of champignons to your taste!