Tasty and fragrant champignon cream soup is prepared with the addition of a large amount of leek, which is first fried together with mushrooms, and then everything is cooked in chicken broth. For more pronounced taste, add a little sherry or madeira to the soup. BUT then grind the soup in a blender, add cream for smoother taste and delicate texture and stir fried ham with onions. Such the flavor will make your soup a lunch hit by filling it interesting and rich tastes. Nutrition value of one portion: (total 4) Calories 368, total fat 2one g, saturated fat g., proteins 19 g., Carbohydrates 23 g., Fiber g., Cholesterol mg., Sodium mg., сахар г. 
Time: 40 мин. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 champignon caps with a diameter of 12 cm. Without legs, finely chopped
- 4 tbsp. l (60 gr.) Butter
- 1 ham steak weighing 220 gr., Diced
- 4 leeks (only white and light green parts), thin chopped
- 3 tbsp. l flour
- 3 tbsp. l dry sherry or madeira (optional)
- 2 tbsp. lightly salted chicken stock
- 1 tbsp. nonfat cream
- Bread with crust, for serving (optional)
Recipes with similar ingredients: champignon mushrooms, leeks, cream, sherry, ham
Recipe preparation:
- In a saucepan over medium heat, melt 2 tbsp. l (30 gr.) butter and fry it a little. Add the ham and fry until lightly browned for about 3 minutes. Shift a slotted spoon ham on a plate. Add 0.5 tbsp. l (75 gr.) butter, 1 tbsp. leeks, salt and pepper to taste. Fry 4 minutes, then transfer to a plate with ham.
- Add the remaining 1.5 tbsp to the pan. l (75 gr.) Creamy oil, leek, 0.5 tsp. salt and pepper to taste; fry until onion not fade, 3 minutes. Add mushrooms and fry for 3 minutes. Sprinkle flour and fry, stirring, 2 minutes. Stir in 2 tbsp. l sherry if use it by scraping sticky pieces from the bottom. Add broth and 2 tbsp. water. Cover and bring to a boil, then turn down the heat to low and cook until the mushrooms are soft, 8-10 minutes.
- In lots, grind the soup in a blender until smooth opening the lid to allow steam to escape. Pour into a pan, stir in cream and bring to a boil. Stir in three quarters of the mixture from ham and leek remaining 1 tbsp. l sherry, if you use it, salt and pepper to taste.
- Serve with the remaining ham and leek on top. Note When mixing hot liquids, first cool the pan for about 5 minutes. Pour a little into a blender, not more than half, and loose cover so as not to create pressure from which contents are sprayed. Lay a kitchen towel on top. Grind the soup at intervals until completely mixed.
