This champignon mushroom soup is rich, warm, dense and creamy. It is a perfect soup for the first cold days of autumn to be enjoyed with some crunchy croutons or a slice of sourdough bread, olive oil and salt. I was inspired by a traditional Hungarian mushroom soup where strong flavors such as thyme and paprika match perfectly with the rustic mushroom flavor. The addition of white wine, cream and lemon juice may seem unusual but I assure you it is an absolutely delicious.
Store in the refrigerator and eat within 24 hours.
lot of love. B
p.s. If you like creamy soups check my Best ever baked pumpkin and nutmeg soup (photo below) or Creamy turmeric, potato and chickpea soup (photo below).
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