Champignon cream soup

How to make champignon cream soup? Quite simple and, what is especially nice, not too long. Remember that the texture of the right, ideal cream of champignon soup should be uniform, and the consistency should be thick. If you have ever eaten such a dish in France, then you had the opportunity to be convinced of this. The mushroom cream soup is very tender, aromatic, and also satisfying. So, the second after this first course is simply not needed, especially if you supplement it with wheat bread croutons.

Ingredients

• cream 35% fat - 150 ml
• champignons - 500 g
• a pinch of ground nutmeg
• garlic - 1 clove
• chicken broth - 600 ml
• flour - 3 tbsp. l.
• a pinch of dry thyme
• butter - 3 tbsp. l.
• salt, freshly ground black pepper - to taste
• dry porcini mushrooms - 30 g

Directions

1. Pour boiling water over dry porcini mushrooms for cream soup and leave covered for 20 minutes. Then put them on a sieve, collect the infusion. Cut porcini mushrooms into small slices.
2. Peel and wipe the champignons for cream soup with a damp cloth. Cut the prepared mushrooms into small slices. Then fry them together with whites for 2 tbsp. l. vegetable oil (about 10 minutes).
3. In the saucepan in which you plan to cook the cream soup, heat the remaining vegetable oil. Add flour and, stirring occasionally, fry for 2 minutes until golden brown.
4. Pour broth, mushroom infusion and 150 ml of boiling water into a saucepan with fried flour, stirring occasionally. Bring to a boil quickly over high heat. Stir occasionally with a spatula.
5. Add fried mushrooms, thyme and unpeeled garlic clove. Season with salt, pepper and nutmeg to taste. Cook the mushroom cream soup for 8 minutes over medium heat, stirring occasionally.
6. Remove the garlic from the cream soup. Grind the contents of the pan into a puree. Pour in hot cream and heat without letting it boil. Pour cream soup with champignons into bowls or portioned plates.