Mushroom soup with champignons

Description

Perfect for lunch. Instead of button mushrooms, you can use other mushrooms, such as porcini. Serve the soup hot, garnished with fresh herbs and ground black pepper. This soup will satisfy your hunger and delight you with its delicious taste. It makes an excellent alternative to popular lunch dishes. Ladle into bowls and serve.

Instructions

1. 1

   Step 1

   Clean and wash the mushrooms, then cut them into small pieces.

2. 2

   Step 2

   Place 25 grams of butter in a saucepan and melt it. Peel and finely chop the onion. Add the onion to the melted butter and sauté.

3. 3

   Step 3

   Add the chopped mushrooms and the remaining butter to the softened onions. Cook the mushrooms for about 8-10 minutes.

4. 4

   Step 4

   Pour in the chicken broth (or plain water), bring it to a boil, add a couple of parsley sprigs, and cook the soup for about 1 hour.

5. 5

   Step 5

   After 60 minutes, remove the parsley, season the soup with salt and pepper to taste. Remove the soup from heat and let it sit for a few minutes to cool slightly.

6. 6

   Step 6

   Remove a few pieces for garnishing the soup. Use an immersion blender to puree the soup, but not until completely smooth—leave it with a porridge-like consistency.

7. 7

   Step 7

   Return the soup to the heat and pour in the fortified wine. Cook for 1-2 minutes, then remove from heat again.

8. 8

   Step 8

   Serve the soup immediately after cooking, garnish with a few sprigs of parsley and whole mushroom slices.