Cream of champignon soup

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 368, total fat 21 G., saturated fats 12 G., proteins 19 G., carbohydrates 23 G., fiber 3 G., cholesterol 90 mg, sodium 1072 mg, sugar - G.

This delicious and aromatic creamy mushroom soup is made with a generous amount of leeks, which are first sautéed with the mushrooms and then simmered in chicken broth. For a more pronounced flavor, add a splash of sherry or Madeira. Then, puree the soup in a blender, adding cream for a smoother taste and a delicate texture, and then stirring in fried ham and onions. This flavor addition will make your soup a hit at lunch, infusing it with interesting and rich flavors.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 mushroom caps, 12 cm in diameter, without stems, finely chopped
4 tbsp (60 g) butter
1 ham steak (220g), diced
4 leeks (white and light green parts only), thinly sliced
3 tbsp. flour
3 tbsp dry sherry or Madeira (optional)
2 cups lightly salted chicken broth
1 cup light cream
Crustless bread, for serving (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: champignon mushrooms, leeks, cream, sherry, ham

Cooking the dish according to the recipe:

In a saucepan over medium-high heat, melt 2 tablespoons (30 g) of butter and lightly brown it. Add the ham and cook until lightly browned, about 3 minutes. Using a slotted spoon, transfer the ham to a plate. Add 0.5 tablespoons (75 g) of butter, 1 cup of leek, and salt and pepper to taste. Cook for 4 minutes, then transfer to the plate with the ham.
Add the remaining 1 1/2 tablespoons (75 g) butter, the leek, 1/2 teaspoon salt, and pepper to taste to the pan; cook until the onions are wilted, 3 minutes. Add the mushrooms and cook for 3 minutes. Sprinkle with flour and cook, stirring, for 2 minutes. Stir in 2 tablespoons sherry, if using, scraping up any browned bits. Add the stock and 2 cups water. Cover and bring to a simmer, then reduce heat to low and simmer until the mushrooms are tender, 8 to 10 minutes.

Blend the soup in batches until smooth, leaving the lid slightly ajar to allow steam to escape. Pour into a saucepan, stir in the cream, and bring to a simmer. Stir in three-quarters of the ham and leek mixture, the remaining 1 tablespoon of sherry, if using, and salt and pepper to taste.
Serve topped with the remaining ham and leeks.

Note

When blending hot liquids, first let the saucepan cool for about 5 minutes. Pour a small amount into a blender, no more than half, and cover loosely with a lid to avoid creating pressure that could cause the contents to splash. Place a kitchen towel on top. Blend the soup in increments until thoroughly blended..