Cream of mushroom soup

Mushroom soup, mushroom soup bavarian, is a soup made ​​with fresh or dried mushrooms, often tied. Serve as a basis usually mushrooms, chanterelles or porcini mushrooms, also mixed collected on the season, such as chestnuts, parasol mushrooms, field mushrooms and Schopftintlinge.

To prepare, there are numerous recipes. Typically it to sweat finely chopped fresh (or soaked dried ) mushrooms with chopped onions and maybe some garlic in butter until liquid escapes to infuse broth is ( possibly supplemented by white wine), all to cook gently and the soup ended up with (acidic ) to bind cream. Common spices are - along with salt and pepper - parsley, also thyme, bay leaves and nutmeg, and a little lemon juice.

In Bavaria, as mushroom soup is usually a bound with cream and roux soup made ​​with fresh chanterelles served with a bread dumpling.

Mushroom soup or cream of mushroom soup ( velouté de champignons de Paris) is an alloyed with cream and egg yolk soup made from lighter broth and mushroom fund with an insert from braised mushroom pieces.

The Russian Mushroom Soljanka is a stew of cabbage, mushrooms and other ingredients.