ReceptnaptárCream of mushroom soup with rye croutons (gribnoy krem-sup)
Cream of mushroom soup with rye croutons is a silky, woodsy soup of Russian cooking, suitable for festive occasions too. The depth of fried mushrooms, the creaminess of cream and the crisp tang of rye bread make it distinctive. Even more woodsy with dried mushrooms.
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Method
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- Soften the onion in butter for 5 minutes, add the sliced mushrooms and fry for 10 minutes.
- Add the diced potato and stock and cook for 15 minutes.
- Blend smooth with a stick blender.
- Pour in the cream, season and warm for 3 minutes.
- Toast the rye bread cubes in butter or oil.
- Scatter the croutons on the soup and serve with parsley.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Fry the mushrooms well so their liquid cooks off; that gives the flavour.
- Add the soaking liquid of dried mushrooms to the soup.
- Toast the croutons just before serving so they stay crisp.
Frequently asked questions
Is it vegan?
Yes, with plant cream instead of cream and oil instead of butter.
How long does it keep?
3 days in the fridge.
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More russian ideas
- Soup with meatballs (sup s frikadelkami)
- Russian chicken noodle soup (kurinaya lapsha)
- Svekolnik (cold beet soup with kefir)
- Kulesh (millet soup with bacon)
- Potato soup with mushrooms (kartofelny sup)
- Tatar lamb soup (shurpa)
- Borscht (Russian beetroot-cabbage soup)
- Solyanka (sour smoked meat soup)
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