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
- Champignons 500 g
- Chicken bones 500 ml
- Butter 50 g
- Cream 15% 100 ml
- Wheat flour 2 tbsp
- Cucumbers 2 tbsp
- Lemon 0,5 pcs
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.