Mushroom puree soup
Description
A hearty first course. Wild mushrooms already give this soup a divine aroma. But it's even better with sherry, which adds its delicate fragrance. Another distinctive touch comes from flour sautéed in butter. It not only thickens the soup's consistency, but also imparts a subtle nutty aroma. This is simply an incredible harmony of flavor and fragrance. I highly recommend trying it. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
We thoroughly rinse the dried mushrooms, then pour hot water over them and let them soak for 30 minutes. After that, we drain the water.
- 2
Step 2
In a saucepan, sauté the finely chopped shallot in 3 tablespoons of butter until golden, then add the sliced button mushrooms. After another 4 minutes, add the chopped dried mushrooms.
- 3
Step 3
Cook the mushrooms for 10 minutes covered, then add the wine and evaporate over high heat. Add the remaining oil to the mushrooms. When it melts, add the flour and mix well.
- 4
Step 4
Add thyme, salt, and pepper. Then pour in the chicken broth and bring to a boil. Now add the cream and bring to a simmer.
- 5
Step 5
Remove the bay leaf and set aside a couple of mushrooms for garnish; blend the remaining contents of the pot with a blender until smooth. Serve the soup, garnished with mushrooms and fresh herbs.