Mushrooms make excellent puree soups. To prepare this dish, you can take the available champignons or a more noble option - porcini mushrooms.
- a pound of mushrooms;
- three egg yolks;
- butter, flour, cream, celery, parsley, dill.
1. Peel the onion, chop finely and fry in a saucepan. Then add the chopped mushrooms and fry together for ten minutes, stirring occasionally.
2. Add flour (tablespoon) and mix thoroughly. Add celery root, parsley, pour in water (about three glasses) and cook for fifty minutes. Then the broth is drained, the roots are pulled out as unnecessary, and the mushrooms are rubbed and again combined with the broth.
3. Beat egg yolks separately, pour in about a glass of cream and add a thin stream to the soup. Warm up in a water bath. Adding salt or spices is at the discretion of the cook.
The creamy mushroom soup is served warm, you can decorate the top with sprigs of dill.