Description
The French know how from literally nothing to do delicacy! A few nuances, and a simple mushroom soup becomes a dish that can be served in expensive restaurants. Delicate, velvety soup, with a divine flavor for true gourmets.
Ingredients
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Mushrooms
400 g
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Shallots
50 g
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Butter
70 g
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Olive oil
80 ml
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Milk
500 ml
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Cream
150 ml
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Cognac
70 ml
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Spices
Cooking
To prepare the mushrooms, wipe mushrooms with a damp cloth, defrost white.
Onion peel and chop, slice the mushrooms.
Measure 70 ml of cognac.
A mixture of olive oil and butter fry the onions until Golden brown.
To the onions add the sliced mushrooms and fry, then pour the cognac and ignite.
In a saucepan, heat the milk and cream, add the mushrooms, season with salt and pepper, boil for 3 minutes.
Beat with a blender.
To prepare the foam, to do this, boil the milk with the olive oil.
Beat with a mixer.
Soup pour into cups, sprinkle the foam, sprinkle with ground dry mushrooms.
Soup-cappuccino is ready! On a dry pan to toast the bread and serve with soup. Real bliss!
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