Cookbook Main courses

Cream of mushroom soup with sour cream and croutons

Main courses

Difficulty	People	Time

Easy	4	35 minuti

Ingredients

500 g	mixed mushrooms already cleaned
500 mL	hot vegetable broth
100 mL	Sterilgarda sour cream
30 mL	dry marsala
20 g	butter
4 tablespoon	extra virgin olive oil
4	shallots
2	sprigs of fresh thyme
to taste	it rises up
to taste	black pepper
120 to taste	homemade bread

Prepare this recipe with:

Preparation

Melt the butter in a saucepan and sauté the finely sliced shallots.
Add the mushrooms and brown well.
Remove four tablespoons of browned mushrooms and set aside for the final decoration.
Cover the mushrooms with the hot broth, add the Sterilgarda sour cream, and bring to a boil.
Cover and cook over low heat for 20 minutes, stirring occasionally.
Season with salt and pepper, add the Marsala.
Blend with an immersion blender until you obtain a smooth cream.
Pour the cream soup into plates and decorate with the reserved mushrooms.
Cut the bread into cubes, drizzle with oil, and toast in a pan or oven until golden brown.
Finish with freshly ground pepper, a few thyme leaves, a drizzle of extra virgin olive oil, and the croutons.

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