Champignon soup with garlic
Источник фото: 123rf.com/profile_ikterna
Appetizing champignon puree soup with garlic is a great option for a warming, hearty and light first course that will not cause trouble in the kitchen and will please the whole family with its taste.
Cooked without onions, with the addition of a small amount of potatoes, cream, dried herbs and garlic, the soup is fragrant, velvety in texture, creamy and very delicate in taste. Try it!
Ингредиенты
Champignons - 600 g
Potato - 300 g
Garlic - 3-4 cloves
Vegetable oil - 1-2 tbsp.
Butter - 1-2 tbsp.
Wheat flour - 1 tbsp. (with slide)
Broth / water - 0.8-1 l
Cream - 100-200 ml
Salt - to taste
Ground black pepper - to taste
A mixture of Provence herbs / dried thyme - 1-2 tsp (taste)
Parsley - 0.25 bunch (for serving)
Soy sauce - 1-2 tsp (optional)
Рецепт
1. Heat 1 tbsp in a saucepan. vegetable oil and add the mushrooms cut into small pieces.
2. Stirring, fry the mushrooms over high heat for 10-15 minutes, until the released juice is almost completely evaporated, and the pieces of mushrooms do not darken and become soft.
3. Add 1-2 tbsp. butter and 3-4 coarsely chopped garlic cloves. Stirring, sauté the mixture for 1-2 minutes, until the garlic begins to fragrant.
4. Add 1 tbsp. with a hill of wheat flour, scattering the flour in a thin layer over the surface of the mushroom mixture. Stir-fry for 1-2 more minutes.
5. Add potatoes cut into small pieces.
6. Pour in water or broth. Bring the mixture to a boil and add salt, ground black pepper and dried herbs to taste.
7. Cook the soup over medium heat for 12-15 minutes, until the potatoes are ready.
8. Then turn off the heat and grind the ingredients with an immersion blender until pureed.
9. Pour in the cream.
10. Add a little more ground pepper, salt and/or a little soy sauce to taste (optional).
11. Add a little more ground pepper, salt and/or a little soy sauce to taste (optional).
12. Delicate, creamy champignon puree soup with garlic is ready.