Description
Very intense mushroom flavor and creamy texture to this soup. Nothing superfluous, only mushrooms and cream. I want to eat more and more...
Ingredients
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Mushrooms
350 g
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Boletus
500 g
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Cream
250 ml
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Salt
-
Croutons
-
Butter
30 g
Cooking
Boletus rinse well and boil until tender (about 15 minutes to boil over low heat and enough). The broth drain into a separate container (do not pour out, it will be useful).
Mushrooms cut into plates and fry in a deep skillet in butter.
Boletus mushrooms and place into blender, add one Cup of mushroom broth and turn it all into a puree.
The contents of the blender pour into a saucepan and put on a quiet fire.
To enter in the mushroom puree and cream with mushroom broth to dilute the cream soup to the desired consistency. Season with salt to taste and allow to writing a rolling boil on low fire for 3 minutes.
Rye bread cut into cubes and fry in butter until Golden brown.
Cream soup served with croutons.
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