avg —
Mushroom Cream Soup Puree with Champignons
Instructions
Peel the carrot and the potatoes and cut them into small cubes.
Cut half the onion and part of the mushrooms into slices. Remove the seeds from the pepper and cut it in half.
Pour cold water into a pot, add the vegetables and bring to a boil. Cook over low heat for about 30 minutes, until tender.
In melted butter, sauté the remaining onion until translucent.
Slice the remaining champignons and add them to the onion. Fry until golden, season with salt, pour in a couple of tablespoons of broth and simmer for 5 minutes.
Drain the boiled vegetables in a colander, keeping the broth. Peel the skin off the pepper.
Put the sautéed mushrooms with onion and the boiled vegetables into the pot. Blend with a blender, gradually adding broth until you reach the consistency of a thin puree.
In butter, fry the flour to a caramel colour, stirring constantly.
Gradually pour in the cream, whisking so that no lumps form. Heat until it reaches the consistency of thick sour cream.
Bring the pureed soup to a boil over low heat, pour in the creamy sauce and stir with a whisk until smooth.
Add salt and spices to taste, sprinkle with crushed garlic and fresh herbs. The mushroom cream soup with champignons is ready!
FAQ
Can the cream soup be frozen? +
Yes, but without the creamy sauce. Freeze the pureed base and add the sauce when reheating.
What can replace the cream? +
Milk of any fat content will work, or coconut milk for a vegan version. The taste will be less rich, but still delicious.
Is the soup suitable for a children's menu? +
Yes, the soup is suitable for children over 3 years old. Reduce the amount of garlic and spices to suit the child's taste.
- Comment
or post as a guest
Be the first to comment.
