Champignon cream soup
Champignon cream soup – delicious, light soup with mushrooms. Chicken broth combined with mushrooms gives the soup a rich taste. And if you also use champignons with a brown hat, it will be the height of perfection.
Champignon cream soup ingredients
Champignon cream soup recipe
Lightly fry the flour in heated butter, then stir in the chicken broth. Mix well and bring to a boil over low heat.
As soon as everything boils, add 250 g of mushrooms and add lemon juice. When the mushrooms are cooked, mashed the soup with a blender.
Pour in the remaining raw mushrooms, pour in the cream, add salt, pepper, parsley, nutmeg. Let it brew mushroom soup covered for 15 minutes.