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Champignon cream soup: an aromatic recipe. Video
Champignon cream soup not only has a delicate mild taste, it is also very nutritious. Mushrooms are a rich source of protein containing essential amino acids for the body. Mushroom soups can be both vegetarian and with pieces of meat – bacon, chicken, turkey.
Champignon Soup: Mushroom Soup Recipe
How to choose and prepare mushrooms
When choosing mushrooms, remember that medium-sized soft-cream mushrooms (crimini) and large caramel-brown mushrooms (portobello) differ from small white mushrooms (“buttons”) in aroma and taste. The darker the mushroom, the stronger its taste and smell. All mushrooms should be firm, with an even, clean head, without darker spots. The aroma of champignons is delicate and pleasant, without the slightest hints of rot or mold.
Champignons are not cleaned, but only washed, but not under running water, but gently cleaning with a soft brush, sponge or cloth. The mushroom pulp actively absorbs water, so the mushrooms should not be soaked. Before cooking, frozen mushrooms should be thawed and slightly squeezed out the excess liquid.
Champignon cream soup with cognac
Silky mushroom cream soup can be served not only at home. There are recipes quite worthy of a gala dinner, such as herbal soup and a generous dose of good cognac. You will need: – 500 g of champignons; 1/4 cup chopped shallots – 3 sprigs of thyme; – 1 sprig of rosemary; – 25 ml of cognac; – 3 tablespoons of olive oil; – 300 ml of chicken broth; – 1/4 cup of cream, 10% fat; 1/4 cup chopped green onions
Divide the champignons into caps and legs. Cut the legs into slices, place them in a saucepan, cover with chicken stock and cook over medium heat for about 1 hour. Cut the mushroom caps into cubes. Heat oil in a skillet and saute the shallots until translucent. Add the chopped mushrooms, season them with salt and pepper, add the sprigs of herbs and fry over medium heat until the mushrooms are golden brown. Remove thyme and rosemary. Add the heat and pour in the cognac, wait for the alcohol to evaporate and turn off the heat. Add the sautéed mushroom caps, shallots, and sauce from the skillet to the saucepan. Purée with a hand blender, pour in the cream and blend well. Pour into bowls and serve with chopped onions.
You can set aside a few sautéed mushroom slices to garnish the dish.
Hungarian-style champignon soup
Soup-puree can be not only tender and slightly spicy, but also hot-spicy, such as the legendary Hungarian paprikash. Take: – 2 tablespoons unsalted butter; – 1 head of onion; – 500 g of champignons; – 1/4 cup wheat flour; – 1 tablespoon of ground paprika; – 4 cups vegetable broth or chicken broth; – 2 teaspoons of dried dill; – salt and pepper; – 1/2 cup sour cream; – 1 teaspoon lemon juice.
Slice the mushrooms lengthwise. Peel the onion and cut into small cubes. Melt the butter in a large saucepan over medium heat, add the onions and mushrooms and saute until the mushrooms have juiced and evaporated, which will take about 10-15 minutes. Sift flour with ground paprika and dust the mushrooms, stir and fry for another 2-3 minutes. Pour in broth, sprinkle with dill, season with salt and pepper, bring soup to a boil, reduce heat and simmer for 15 minutes. Purée, season with lemon juice and sour cream, remove from heat and place on bowls.
Champignon cream soup goes well with fried bacon slices, croutons, dried fried onions
Champignon soup with cauliflower in coconut milk
Chili pepper gives this puree a spicy pungent taste, and coconut milk gives tenderness. You will need: – 3 tablespoons of olive oil; – 1 head of onion; – 2 stalks of celery; – 250 g of cauliflower; – 6 large mushrooms; – 350 ml of coconut milk; – 500 ml of broth (vegetable or chicken); – a pinch of finely ground sea salt; – ground white pepper; – 1/2 teaspoon of ground cumin; – 2 minced garlic cloves.
Heat the oil in a large heavy-bottomed saucepan. Peel and chop the onion into small cubes, fry until golden brown in heated olive oil over medium heat. Peel and slice the celery, add to the onion and sauté for 2 minutes. Disassemble the cauliflower into inflorescences of the same size, place in a saucepan, fry for another 2-3 minutes. Add coconut milk and broth, season with sea salt, white pepper, cumin and chopped garlic and bring to a boil. Reduce heat and simmer for 5 minutes. Turn off heat and let cool slightly. Add lemon juice and puree the soup with a blender. Warm up the soup before serving, garnish with chili flakes, drops of olive oil, parsley.
Recipe for mushroom champignon cream soup
This thick, creamy soup is tender and aromatic. To prepare it, you will need: – 600 g of peeled starchy potatoes; – 200 g of small white mushrooms; – 2 tablespoons of olive oil; 1/2 teaspoon grated nutmeg – 1 teaspoon of Dijon mustard; – 2 tablespoons unsalted butter; – 2 cups vegetable broth; – 1 glass of cream of 10% fat; – salt and pepper.
Boil the potatoes until tender. Transfer to a wide heavy-bottomed saucepan, mash with crush and add butter. Warm up the cream and pour it into the potatoes in a thin stream, continuing to crush them into mashed potatoes. Add Dijon mustard and whisk into puree. Slice the mushrooms as thinly as possible. Heat olive oil in a skillet and add mushrooms to it. Fry until the mushrooms produce juice. Drain it into a separate bowl and fry the mushrooms further until golden brown. Set aside a few slices for garnish, put the rest in mashed potatoes, pour in the mushroom juice from a bowl, season with nutmeg and pour in the warm broth. Stir and purée with a blender, heat slightly and serve garnished with the set mushroom slices.