Mushroom soup with chicken broth

Description

This mushroom soup in chicken broth has a nice velvety texture, as it is crushed with a blender at the end of cooking. Do you like such first courses? Then carefully study our recipe and bring it to life! I would like to note the importance of progress in the popularity of such soups, which are usually called “mashed soups” or “cream soups” (if there is cream in the composition). Once upon a time, to prepare such dishes, it was necessary to rub the ingredients through a fine sieve. We have a happy opportunity to grind them together with the broth directly in the pan with an immersion blender. Fast, simple and convenient! Therefore, you can cook such mushroom soup as often as you want. Whatever you want, we have no doubt!

Step-by-Step Cooking Instructions

Step 1

Prepare the ingredients for the soup. Sort the forest mushrooms, then clean, wash and cut into small cubes. Peel the onion and chop finely with a large knife.

Step 2

Melt 50 butter in a small skillet. Pour in the flour and, stirring often, fry until golden brown, trying not to form lumps.

Step 3

Place the remaining butter in a heavy bottomed saucepan and melt. Add the onion and brown over medium heat. Add mushrooms. Cook, stirring, 5 minutes over medium heat.

Step 4

Add dried thyme, bay leaf and ground paprika. Pour in hot chicken broth and bring to a boil. Simmer over low heat without a lid for 20 minutes.

Step 5

Grind the mushroom soup with an immersion blender directly in the pan. Add flour, cream and cognac fried in butter. Salt, pepper and stir. Cook with constant stirring over low heat for 5-10 minutes.