Delicate, creamy soup with an extraordinary aroma. According to the recipe of one of the most popular chefs - Jamie Oliver. The soup is very easy to prepare, but I recommend not to exclude or replace the ingredients, then it will turn out very tasty and sincere.
- General \ asset cooking time: \
- Servings Per Container: 4 Servings
- Caloric value (100g): 56 kcal
- Cost: average cost
How to Make Delicate Creamy Mushroom Soup by Jamie Oliver
- Mushrooms - 20 g (dried)
- Champignons - 500 g
- Bulb onion - 1 pc.
- Celery stalk - 1 pc. (stem)
- Butter - 25 g
- Olive oil - 1 tbsp
- Chili pepper - 1 pinch (s)
- Flour - 35 g
- Broth - 500 ml (chicken or vegetable)
- Cream - 80 ml (10%)
- Salt to taste and pepper
Preparation: Step 1
Prepare ingredients. You can do without dry mushrooms, but I still recommend finding them and cooking with them, because the aroma of the soup will be extraordinary. You can also skip chili peppers if you don't like spicy. The broth is the basis for the soup, a lot depends on it. The most ideal option is to prepare homemade broth in advance. It can be frozen in small portions and thawed as needed. You can use just boiling water or make a stock out of bouillon cubes (dry stock). Now there are a lot of options on sale with an acceptable composition.
Pour boiling water over dry mushrooms and leave for 5 minutes. This will soften them a little and reveal their scent.
Coarsely chop the champignons, onions and celery. The size does not really matter here, because everything will be puréed in the end. Can I have a couple of mushroomsuse for decoration. Cut them into slices and fry on both sides with a drop of oil.
In a heavy-bottomed saucepan, melt the butter and add the olive. Put mushrooms, celery, onions. Add chili and flour. Drain the soaked mushrooms and store it. Put the mushrooms in a saucepan. Cook, stirring occasionally, for 25 minutes. If such a saucepan is not available, then this step can be done in a saucepan or large skillet. Then transfer everything to a saucepan.
Pour in the hot broth and the mushroom soaked liquid, bring to a boil and simmer for 15 minutes. Puree the soup with a hand blender. Add cream and season to taste with salt and pepper. The soup is ready.
Pour the soup into bowls, garnish with mushroom slices and sprinkle with freshly ground pepper. Bon Appetit!
