Champignon cream soup

soups 0 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0

2 mushroom caps with a diameter of 12 cm, without legs, finely chopped 4 tbsp. l. (60 gr.) Butter 1 ham steak weighing 220 gr., Diced 4 leeks (only white and light green parts), thinly sliced 3 tbsp. l. flour 3 tbsp. l. dry sherry or Madeira (optional) 2 tbsp. slightly salted chicken broth 1 tbsp. low-fat cream Bread with a crust, for serving (optional)

In a saucepan over medium-high heat, melt 2 tbsp. l. (30 g) butter and brown it a little. Add the ham and cook until lightly browned, about 3 minutes. Transfer the ham to a plate with a slotted spoon. Add 0.5 tbsp. l. (75 gr.) Butter, 1 tbsp. leeks, salt and pepper to taste. Roast for 4 minutes, then transfer to a plate of ham.
Add the remaining 1.5 tbsp. l. (75 gr.) Butter, leek, 0.5 tsp. salt and pepper to taste; fry until the onions wilt, 3 minutes. Add mushrooms and cook for 3 minutes. Sprinkle with flour and cook, stirring occasionally, for 2 minutes. Stir in 2 tbsp. l. sherry, if using it, scraping off the adhering pieces from the bottom. Add broth and 2 tbsp. water. Cover and bring to a boil, then reduce heat to low and simmer until mushrooms are tender, 8-10 minutes.
Grind the soup in batches in a blender until smooth, opening the lid slightly to release steam. Pour into a saucepan, stir in the cream and bring to a boil. Stir in three quarters of the ham and leek mixture, the remaining 1 tbsp. l. sherry, if using it, season with salt and pepper to taste. Serve with the remaining ham and leeks on top.

Champignon cream soup

2 mushroom caps with a diameter of 12 cm, without legs, finely chopped 4 tbsp. l. (60 gr.) Butter 1 ham steak weighing 220 gr., Diced 4 leeks (only white and light green parts), thinly sliced 3 tbsp. l. flour 3 tbsp. l. dry sherry or Madeira (optional) 2 tbsp. slightly salted chicken broth 1 tbsp. low-fat cream Bread with a crust, for serving (optional)

In a saucepan over medium-high heat, melt 2 tbsp. l. (30 g) butter and brown it a little. Add the ham and cook until lightly browned, about 3 minutes. Transfer the ham to a plate with a slotted spoon. Add 0.5 tbsp. l. (75 gr.) Butter, 1 tbsp. leeks, salt and pepper to taste. Roast for 4 minutes, then transfer to a plate of ham.
Add the remaining 1.5 tbsp. l. (75 gr.) Butter, leek, 0.5 tsp. salt and pepper to taste; fry until the onions wilt, 3 minutes. Add mushrooms and cook for 3 minutes. Sprinkle with flour and cook, stirring occasionally, for 2 minutes. Stir in 2 tbsp. l. sherry, if using it, scraping off the adhering pieces from the bottom. Add broth and 2 tbsp. water. Cover and bring to a boil, then reduce heat to low and simmer until mushrooms are tender, 8-10 minutes.
Grind the soup in batches in a blender until smooth, opening the lid slightly to release steam. Pour into a saucepan, stir in the cream and bring to a boil. Stir in three quarters of the ham and leek mixture, the remaining 1 tbsp. l. sherry, if using it, season with salt and pepper to taste. Serve with the remaining ham and leeks on top.