Mushroom puree soup
Description
The soup is simple and quick to prepare. Sauté the vegetables and mushrooms, then make a broth and simmer everything together. Garnish each serving of mushroom puree soup with fried mushrooms and serve croutons separately.
Instructions
- 1
Step 1
Set aside a few small mushrooms for garnish. Finely chop the rest or pass them through a meat grinder.
- 2
Step 2
Cut the carrot into several large pieces, peel the onion, and place it in a saucepan together with the mushrooms. Add a tablespoon of oil and the broth, then simmer covered for 40 minutes over low heat.
- 3
Step 3
Bring the milk to a boil. In a separate saucepan, melt 2 tablespoons of butter.
- 4
Step 4
Stirring, add the flour to the butter.
- 5
Step 5
Lightly sauté the flour with butter.
- 6
Step 6
Then pour in the hot milk.
- 7
Step 7
Remove the onion and carrot from the pot, pour in the milk mixture, bring to a boil, and cook for 10 minutes.
- 8
Step 8
Then return the carrots and onions to the soup and use a blender to make a homogeneous mixture.
- 9
Step 9
Then beat the yolks in a separate container. Bring the cream to a boil.
- 10
Step 10
Mix the yolks and cream and heat over low heat until thickened.
- 11
Step 11
Then strain the egg and cream mixture.
- 12
Step 12
Add it to the soup and mix.
- 13
Step 13
Slice the mushrooms for decoration into pieces and sauté in a pan.
- 14
Step 14
You can use store-bought croutons or make them yourself. Cut the bread into cubes and place them on a baking sheet in the oven for 20 minutes. Preheat the oven to 170 degrees.