This is the simplest mushroom soup with a wonderful, delicate, creamy, and at the same time rich taste.
Are you already drooling? Then go ahead, eat more, there is no need to look for special ingredients for him - everything is sold in the nearest store. There are mushrooms - we take! There is cream of 10% fat - we take it too!
You can, of course, boo - take cream of 20 or even 30 percent or more, and at the same time - buy forest mushrooms on the market if the mushroom forests are far away or you are not a mushroom picker. Here it is for everyone to decide for himself.
Of course, on forest mushrooms, the soup will turn out to be generally delicious. But for us, residents of megalopolises, mushrooms will come off. Moreover, the brown ones, called royal ones, are still not as bland as the usual ones.
So, we take:
- 500 grams of mushrooms
- 500 ml vegetable stock or water
- Large onion
- 2 yolks
- 2 tablespoons flour
- 250 ml cream
- Bunch of parsley
- A little butter
- Salt-pepper to taste
How we cook:
Cut the onion into small cubes, the mushrooms into small pieces.
In a thick-walled saucepan, dissolve the butter, send the onions and mushrooms into it. Fry until soft, but not until golden brown!
Add flour, mix well, salt, pepper, pour in the broth, cook for five minutes and remove from the stove for a while.
Beat the cream with two yolks, pour the mixture into our soup, and return to the stove. Here you have to be very careful and cook for about five more minutes, stirring constantly.
Serve sprinkled with parsley. Bon Appetit!