- Jewish Learning
This soup is literally heavenly. I can eat it anytime – winter, summer, fall. It’s especially tasty served alongside a spring salad
oil for frying
2 onions, diced fine
1 pound (400 grams) fresh champignon mushroom, diced fine (you can use a food processor)
3 tablespoons Baron Herzog Chenin Blanc or other white wine
2 tablespoons flour
2 cups milk
4 cups water
1 tablespoon instant mushroom soup powder
1 cup (225 grams) heavy cream
salt and pepper to taste
pita or stale bread, for croutons
Heat the oil in a pot. Add the diced onions. Saute for about three minutes on a high flame. Lower the flame and continue sautéing for fifteen minutes, stirring occasionally, until the onions are very soft and golden.
Raise the flame and add the mushrooms. Saute until most of the liquid has dissolved, stirring continuously.
Season with salt and pepper.
Add wine and bring to a boil. Cook for a few minutes and then add the flour. Add the milk as you stir the mixture. Make sure there are no clumps.
Add the water and soup powder. When the mixture comes to a boil, add the cream. Lower the flame and cook for fifteen minutes.
Adjust seasonings to taste.
To serve, tear the pita or bread into small pieces. Fry in olive oil until golden. Drain on paper towels and serve these homemade “croutons” inside the soup.
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