- Butter - 4 items. spoons
- Bulb - 1 piece
- Bay leaf - 2 pieces
- Fresh mushrooms - 600 Grams
- Spices - 2 Teaspoons (thyme, nutmeg, salt, black pepper)
- Wine white dry - 1/2 cup
- Chicken broth - 2 liters
- Cream fatty - 3 Cups
- Onions green - 4 Art. spoon (finely chopped)
Melt the butter in a large soup pot over medium heat. Add finely chopped onion and bay leaf. Fry for 5 minutes over medium heat, stirring until the onions become translucent. Add the chopped mushrooms. I used champignons and shiitake, but you can use any mushrooms that you have at hand. Fry the mushrooms with the onion for about 5 minutes over medium heat until the mushrooms become soft. Then add the spices. Now it is necessary to degasify the pan - that is, to scrape off all the fat from the walls. To do this, add wine to the pan, stir and evaporate for 2 minutes over medium heat. The wine will start to foam - that's right. Now add to the pan chicken broth (preferably - warm or at least room temperature, but not cold). Immediately after this, add cream to the pan. Bring the soup to a boil, then reduce the heat and cook for another 10 minutes at low heat without a lid. Try the soup for taste, adjust to salt and pepper. Creamy mushroom soup is ready. Let it brew under the lid for 5-10 minutes, then serve it to the table, adding a little fresh green onion to the plate. Bon Appetit! ;)
Servings: 6-8