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Mushroom puree soup (crime de champignons)

Cooking recipes / First course recipes / Soups / Mushroom soup

4 servings
40 min your 40 min

Tender mushroom puree soup.

Champignons fresh or white mushrooms - 200 g, Onions - 0.5-1 pcs., Butter - 50 g, Wheat flour - 1 tbsp. spoon, Chicken broth or water - 2-3 cups, Cream - 0.5 cups, Yolk - 1 pc., Celery greens - 1 sprig, Parsley greens - 1 sprig, Salt - 1 tsp

Prepare products according to the recipe of mushroom soup puree.

How to make mushroom puree soup from champignons: Peel and finely chop the mushrooms.

Peel and chop the onions. Fry the finely chopped bulb onions in a saucepan in butter for 5 minutes.

Put the milled mushrooms and fry for a further 5 minutes.

Without removing from the fire, add, stirring, flour.

Then pour chicken broth or water.

Stir, bring to a boil. Put the parsley and celery and cook for 45 minutes over a low heat.

Remove the parsley and celery, drain the broth.

Wipe the mushrooms and onions on a sieve or grind them with a blender. Stir the resulting puree with the broth again.

Beat the egg yolks with cream with a broom or spoon.

Pour a thin stream into the hot soup, stirring, then put the soup on the fire. Heat the soup, stirring all the time and not bringing to a boil.

Mushroom puree soup from champignons is ready. Salt to taste and serve.