Cream of Mushroom Soup

IvanIvan
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03/04/2014
"As passionate fans of cream soups, know that even we hadn`t had one so delicious before!"
Preparation20 min.
Cooking40 min.
Тotal60 min.
Servings4
Cook
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Ingredients

  • mushrooms - 17.5 oz (500 g) fresh champignons or boletus
  • onions - 1 oz (30 g)
  • butter - 4 tablespoons
  • flour - 2 tablespoons
  • chicken broth - 1 cube, or mushroom
  • celery - stalks
  • parsley - sprigs
  • eggs - 3 egg yolks
  • sour cream - 4/5 cup (200 g)
  • black pepper - to taste
measures

Preparation

Chop the onion finely and fry it in the pot in which you intend to boil the soup. Add the cleaned and sliced mushrooms and fry them for 5-10 minutes, stirring constantly. Without removing from the heat, add the sifted flour, broth and boil for about 30 minutes on low heat.

Remove the sprigs of the parsley and celery, set aside some of the broth and the blend the rest, then return the set aside broth. From the yolks and cream, make a thickening agent and whisk it very well, pour in some hot soup to it and then pour it into the main part of the soup in a thin trickle.

Sprinkle the finished soup with black or white pepper, you can decorate it with slices of fried mushrooms and serve with toasted bread.

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