Cream soup with champignons
Gentle French cream soup. Apply it with a fresh baguette - spread bread slices with butter.
Ingredients
Serves: 4
• 500 grams of champignons
• 4 cups of vegetable bouillon
• 2 tbsp of flour
• 4 tbsp of butter
• 2 potatoes
• 1 cup of cream
• 2 stalks of celery
• salt and pepper
• fresh parsley
Serves: 4
• 500 grams of champignons
• 4 cups of vegetable bouillon
• 2 tbsp of flour
• 4 tbsp of butter
• 2 potatoes
• 1 cup of cream
• 2 stalks of celery
• salt and pepper
• fresh parsley
Cooking Method
Preparation: 10min> Cooking: 25min> Total time: 35min
1. Melt the butter in a saucepan. Fry the finely chopped onion for about 2 minutes.
2. Cut mushrooms into 4 pieces and add to the onion and fry for 3-5 minutes. Add potatoes and chopped celery.
3. Pour 2 tablespoons of flour, mix well.
4. Slowly pour the boullion, stirring constantly to avoid lumps. Salt and pepper.
5. Cook for 15-20 minutes.
6. Pour into a blender, add 1 cup of cream and well grind until smooth.
7. Return to the pan, bring to a boil.
8. Hot soup pour into bowls, sprinkle with chopped parsley.
Preparation: 10min> Cooking: 25min> Total time: 35min
1. Melt the butter in a saucepan. Fry the finely chopped onion for about 2 minutes.
2. Cut mushrooms into 4 pieces and add to the onion and fry for 3-5 minutes. Add potatoes and chopped celery.
3. Pour 2 tablespoons of flour, mix well.
4. Slowly pour the boullion, stirring constantly to avoid lumps. Salt and pepper.
5. Cook for 15-20 minutes.
6. Pour into a blender, add 1 cup of cream and well grind until smooth.
7. Return to the pan, bring to a boil.
8. Hot soup pour into bowls, sprinkle with chopped parsley.