INGREDIENTS:
- 14.80 oz/420 grams white button mushrooms
- 6 cloves of garlic
- 1 teaspoon salt
- 1 teaspoon pepper dust
- 1 cup/250 ml water
- 1 medium onion
- 1/2 teaspoon dried dill
- 1,7 fluid ounces / 50 ml dry white wine
- 1 tablespoon olive oil
- 1 cup/200 ml heavy cream ( with 18% fat )
- 1.65 oz/47 grams parmesan
INSTRUCTIONS:
Chop your veggies: mushrooms in slices, onion, and garlic finely.
I chopped the parmesan julienne slices
Into a deep pot add your olive oil and onion and let it fry for 2 minutes or till the onion becomes transparent. Add the chopped garlic and let it fry for 1 minute.
Keep a few pieces of slices from mushrooms as we are going to fry them to use at the end for decoration. If you don't want to decorate your plate you can skip this step.
Now add your mushroom and let them saute with onion and garlic for 10 minutes.
Now add your wine, saute for one more minute. Add the water, salt, pepper, and parmesan. Cover with a lid and boil it for 5 minutes.
Now add the heavy cream, cover with a lid and let it cook for 3 more minutes.
Remove the pot from the fire and add a non-stick frying pan. Add your slices of mushroom one by one and slightly cook them till they become golden brown. It is going to be used as plate decor.
Use a vertical ( hand ) blender to make the sour cream.
Add the soup to a plate, decorate the top with mushroom and dried dill.
Enjoy!
*Notes:
You can use other combinations of mushrooms. I used these ones because they are cheap, you can find them anywhere and all year round.
I cooked everything on medium-low fire and the pot I used had a thick bottom.
I like to have some texture on the soup so I used a vertical blender. If you want it to be extremely creamy and you don't like texture please use another type of blender.
I served it along with some dry white wine ( I recommend having a sour one as the soup is a little heavy )
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