French champignon cream soup

French champignon cream soup

Ingredients

• champignons - 500 g
• onions - 1 pc.
• garlic - 1 clove
• milk - 1 l
• cream - 100 ml
• butter - 25 g
• flour - 20 g
• water - 250 ml
• salt, pepper - to taste
• ground nutmeg - a pinch
• parsley - for decoration

Directions

1. Rinse the champignons and cut into slices, finely chop the onion, chop the garlic. Heat 10 g of butter in a deep-bottomed skillet and sauté onions, garlic and mushrooms in it until the juice evaporates. Make sure that the onions and mushrooms do not change color. Season with salt and pepper.
2. At the bottom of a deep-bottomed saucepan, melt 1 tbsp. l. butter, add flour and cook, stirring vigorously, for 2 minutes.
3. Pour in milk and water slowly, stirring constantly, and cook until the sauce begins to simmer.
4. Add salt, pepper and nutmeg. Now set aside a small amount of sliced ​​champignons for garnish, and send the rest to the saucepan. Cook for 2 minutes and then whisk in a blender. Add cream, stir.
5. Arrange the finished cream soup on plates, garnish with mushroom slices and parsley.