To prepare a delicious mushroom soup, we start by cleaning the mushrooms, making sure to remove any impurities or dirt. After washing them well under a stream of cold water, we slice them thinly to allow the flavors to reveal themselves during cooking. The next step is to take care of the carrots and parsley. We peel the carrots and parsley, then wash and dice them into small cubes so that they cook evenly and integrate perfectly into the soup.
In a pot, we heat a tablespoon of butter. When the butter has melted and started to sizzle, we add the carrots, parsley, and two crushed garlic cloves. We sauté these vegetables for 2-3 minutes, stirring continuously to prevent them from sticking to the bottom of the pot. This process will release the flavors of the vegetables and add a delicious base to our soup. Once the carrots have started to soften, we add the sliced mushrooms and season with salt, pepper, and a pinch of Delikat to enhance the flavor. We let everything sauté together for about 2 minutes.
Then, we add enough water to cover the vegetables and toss in a bunch of fresh parsley. We continue to season with salt or Delikat to taste, then let the soup simmer on low heat. It is important to stir occasionally to ensure that nothing sticks to the bottom of the pot. The soup will be ready when the mushrooms are cooked and the flavors have blended harmoniously.
While the soup is simmering, we prepare the roux that we will use to thicken the soup. We take two egg yolks and mix them well with sour cream, creating a creamy mixture. We add the remaining three crushed garlic cloves to the roux and, to avoid curdling the eggs, we start to gradually add a tablespoon of the hot soup, stirring continuously. This step will make the roux more liquid and integrate more easily into the soup. Once we have achieved a uniform consistency, we pour the roux into the pot with the simmering soup, stirring gently. We let everything come to a boil together for a few minutes, then turn off the heat and remove the parsley leaves.
The soup is served hot, and for those who prefer a spicier taste, it can be accompanied by hot peppers. This mushroom soup is not only comforting but can also be adapted to individual preferences, bringing a touch of joy to every bowl. Enjoy your meal!
In a pot, we heat a tablespoon of butter. When the butter has melted and started to sizzle, we add the carrots, parsley, and two crushed garlic cloves. We sauté these vegetables for 2-3 minutes, stirring continuously to prevent them from sticking to the bottom of the pot. This process will release the flavors of the vegetables and add a delicious base to our soup. Once the carrots have started to soften, we add the sliced mushrooms and season with salt, pepper, and a pinch of Delikat to enhance the flavor. We let everything sauté together for about 2 minutes.
Then, we add enough water to cover the vegetables and toss in a bunch of fresh parsley. We continue to season with salt or Delikat to taste, then let the soup simmer on low heat. It is important to stir occasionally to ensure that nothing sticks to the bottom of the pot. The soup will be ready when the mushrooms are cooked and the flavors have blended harmoniously.
While the soup is simmering, we prepare the roux that we will use to thicken the soup. We take two egg yolks and mix them well with sour cream, creating a creamy mixture. We add the remaining three crushed garlic cloves to the roux and, to avoid curdling the eggs, we start to gradually add a tablespoon of the hot soup, stirring continuously. This step will make the roux more liquid and integrate more easily into the soup. Once we have achieved a uniform consistency, we pour the roux into the pot with the simmering soup, stirring gently. We let everything come to a boil together for a few minutes, then turn off the heat and remove the parsley leaves.
The soup is served hot, and for those who prefer a spicier taste, it can be accompanied by hot peppers. This mushroom soup is not only comforting but can also be adapted to individual preferences, bringing a touch of joy to every bowl. Enjoy your meal!
Ingredients
500 g champignon mushrooms (fresh) 2 carrots 1 parsley root 4-5 cloves of garlic 1 tablespoon of butter 400 ml of sour cream 2 egg yolks salt, delicately, 1/2 teaspoon of white pepper 1 small bunch of fresh parsley