Description
Soup velyute (velouté from the French — velvety) to its name... soft, creamy, velvety... the Soup looks very flavorful! Fans of mushroom soups will appreciate! PS the Recipe is borrowed from Belonika...
Ingredients
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Mushrooms
100 g
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Potatoes
2 piece
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Leeks
1 piece
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Shallots
2 piece
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Carrots
1 piece
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Dry white wine
150 ml
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Broth
500 ml
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Cream
200 ml
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Olive oil
70 ml
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Butter
1 Tbsp
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Salt
-
Pepper white
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Cream
200 ml
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Salt
Cooking
Pre-fill the mushrooms with warm water.
Prepare vegetables. Slice the carrots, leeks and shallots in half rings. Peel potatoes and cut into small cubes. Over high heat in a skillet saute, stirring occasionally, both types of onions in a mixture of olive and butter oil until light Golden brown.
Add carrots and sliced potatoes.
Drain the soaked mushrooms and how to press. Add them to the skillet to the vegetables. Stir, let the mushrooms well to obzharitsya, before the advent of intense smell.
Pour in the white wine and let evaporate the alcohol for 5-7 minutes. Pour boiling broth (or water), add salt and cook on medium heat until cooked potatoes (15-17 minutes).
Add the cream and again bring it to boil. Instead of cream in the soup add sour cream, but it should be light, not greasy and sour...
Put the thick and a little broth in a blender and blend everything into a puree. You can all beat until creamy and with an immersion blender, but I prefer to adjust the thickness of a cream soup, so shift it into the blender. If you want, for a more subtle texture is allowed then to wipe through a sieve.
Before serving Veloute cream the sunflower and whisk in the soft foam... Decorate the soup floating "island" of whipped cream and croutons or slices of fresh or fried mushrooms!
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