Print Recipe
 Cream Soup of Champignons Recipe
A variant of cooking cream soup from mushrooms.
Course Dinner Dishes, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Dinner Dishes, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Peel the mushrooms, cut them arbitrarily, cut the leeks into half rings.
    Peel the mushrooms, cut them arbitrarily, cut the leeks into half rings.
  2. Next, following the original recipe, we need to beat the mushrooms and onions in a blender. As a result, we should get evenly sliced (as small as possible) onion-mushroom mass. Once it happened, because in the end you still have to beat the soup in a blender to get the consistency of cream soup.
    Next, following the original recipe, we need to beat the mushrooms and onions in a blender. As a result, we should get evenly sliced (as small as possible) onion-mushroom mass. Once it happened, because in the end you still have to beat the soup in a blender to get the consistency of cream soup.
  3. Then put the finely chopped mushrooms and onions in a saucepan with boiling sour cream.
    Then put the finely chopped mushrooms and onions in a saucepan with boiling sour cream.
  4. Add the broth and season with salt, black pepper, sugar. There is very little sugar. The original recipe recommended "cooking until all the contents turn into a homogeneous thick mass." Since my mushrooms and onions are cut (to put it mildly) not very evenly, the soup would hardly be homogeneous. I cooked for 10 minutes, until the onions were ready. You need to try.
    Add the broth and season with salt, black pepper, sugar. There is very little sugar. The original recipe recommended "cooking until all the contents turn into a homogeneous thick mass." Since my mushrooms and onions are cut (to put it mildly) not very evenly, the soup would hardly be homogeneous. I cooked for 10 minutes, until the onions were ready. You need to try.
  5. This was supposed to finish the preparation. But, since my mushrooms and onions were poorly sliced, the soup had nothing to do with the desired consistency of cream soup - pieces of mushrooms and onions were of different sizes across.
    This was supposed to finish the preparation. But, since my mushrooms and onions were poorly sliced, the soup had nothing to do with the desired consistency of cream soup - pieces of mushrooms and onions were of different sizes across.
  6. So I poured the contents of the pan into a blender and whipped it up. The result was a cream soup of a characteristic consistency. The soup turns out to be quite light, since it does not "weigh down" potatoes, other vegetables, cereals.
    So I poured the contents of the pan into a blender and whipped it up. The result was a cream soup of a characteristic consistency. The soup turns out to be quite light, since it does not "weigh down" potatoes, other vegetables, cereals.
  7. Serve, garnished with drops of cream and paprika.
    Serve, garnished with drops of cream and paprika.
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