Creamy champignon soup
Creamy mushroom soup has been made in both Italy and France for hundreds of years. I made this soup by pureeing some of the mushrooms and slicing and sauteing some and then adding them to the soup. A nice tasty bite. I have realized that if this soup is left over, it is also not bad to use as a pasta sauce or as a sauce for meat dishes.
Preparation time: about 45 minutes
Level: Easy
Quantity: for four
Ingredients:
400 g of champignons roughly chopped and 150 g of small, beautiful champignons for frying and later adding to the soup
2 celery stalks, cut into pieces
40 g of butter
2 medium onions, chopped
5 medium garlic cloves, chopped
40 g wheat flour
500 ml of milk
250 ml of whipped cream
A few tablespoons of oil for frying mushrooms
3 tablespoons of cognac
3 tbsp Worcestershire sauce
1 tbsp soy sauce
Sea salt and black pepper
0.25 tsp thyme
If desired, 0.25 teaspoons of boletus powder
A couple of slices of good quality toasted bread is a good addition to the meal
Preparation:
- Melt the butter in a heavy-bottomed pot, chop the onions and garlic, and brown on medium heat for about 5 minutes
- Roughly cut 400 g of champignons into pieces and add to the onions and garlic, stir and fry for about 5 minutes.
- Cut the celeriac into pieces and add to the mixture, stir and simmer for another 5 minutes.
- Add cognac and let it steam for a few minutes.
- Add flour and mix well with mushrooms, add milk and mix until smooth. Let the honey rise.
- When the soup has boiled, season and puree with a hand blender until smooth.
- When the soup is smooth, bring it to a boil, and add whipped cream, Worchester sauce, and soy sauce. Cook on very low heat for a few minutes.
- Cut the remaining champignons into slices and fry them in a pan with cooking oil until nicely brown. Add a small amount of soy sauce, then the mushrooms will turn especially nicely brown.
- Mix the fried mushroom slices into the soup, and save a few slices for garnish.
- Put the soup in bowls, place fried mushroom slices on the surface of the soup, and decorate with herbs.
Serve with bread that has been nicely browned on both sides in a dry pan. If desired, the bread can be rubbed with a clove of garlic for a good garlic flavor.
Ready!!
