Delicate mushroom champignon soup with cream

Kitchen appliances and utensils:

• kitchen stove;
• pan;
• pan;
• blender
• knife;
• cutting board;
• baking dish;
• whisk;
• wooden spatula;
• spoon;
• ladle;
• plate for soup.

Ingredients

Step cooking

1. We cut one medium-sized onion in half rings.
   
2. If you have a stainless pan with a thick bottom, then you can fry vegetables directly in it. If there is no such pan, use a regular pan. Pour into a container of 2 tbsp. l olive oil and we send chopped onions there, bring it over medium heat to softness and translucency.
   
3. We cut the mushrooms into plates and add them to the onion, let it simmer for a couple of minutes over medium heat.
   
4. We cut the potatoes into small cubes so that it is cooked faster, and send them to a container for vegetables. Potatoes are needed to give the soup a pleasant mashed structure.
   
5. Fry all vegetables for 2 - 3 minutes over medium heat, salt and pepper to taste.
   
6. Then pour hot water 2 cm above the level of vegetables, cover and cook for 20 minutes over low heat until all the ingredients are ready.
   
7. While the soup is boiling, we will prepare crispy crackers, which will complement the freshly prepared mushroom soup puree. First, cut the baguette into slices, and then into small cubes.
   
8. In the baking dish, put the bread cubes in one layer, spray 1 tbsp. l olive oil, mix thoroughly so that each cracker incorporates a little oil.
   
9. We send it to a preheated oven to 150 degrees for 15 minutes, so that the crackers acquire a golden color. You should not increase the temperature, because on top of the bread cubes can burn, and remain soft inside. A low temperature will allow crackers to become uniformly crispy.
   
10. When all the vegetables have become soft, proceed to chopping. In order to make puree soup out of the soup, you need to take an immersion blender and grind the soup in a saucepan until smooth. You can use a blender with a bowl, but then you need to add soup to it in small portions and grind it. This is done so that the soup is evenly crushed, acquired a creamy consistency of mashed potatoes without lumps.
    
11. Then pour the cream to give the dish a creamy and delicate taste. We no longer use the blender at this stage, but introduce the whisk cream.
    
12. Light, aromatic soup with a pronounced creamy mushroom flavor is ready. We pour it on plates with a ladle, decorate and serve.
    

Decoration methods and serving options

One of the main rules in cooking sounds like this - it is important not only that the dish was tasty, but also spectacular, beautifully served to the table. To decorate this dish, we use several whole, even slices of mushrooms and a sprig of parsley.

1. Mushrooms for decoration can be left raw, because, as you know, in this form they can be safely and beneficially consumed. But for this recipe, mushroom slices are fried in a dry pan on both sides. We well heat the pan, spread the mushrooms and often turn the slices over with a spatula so that they do not deform, but remain smooth and beautiful. When most of the moisture from the mushrooms has evaporated, and they have acquired a rosy color, remove from the stove.
   
2. On the freshly prepared and spilled soup, put the fried mushroom slices and parsley leaves. Crackers are served separately. Enjoy your meal!
   

Video recipe

If you want to see with your own eyes how the cooking process goes, this video recipe is for you. In it, you will see in detail what ingredients were used, how to cook and decorate mushroom mushroom soup with champignons and cream. Enjoy watching!

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