Many people consider pureed soups to be restaurant dishes, and treat themselves only when “going out.” Although champignon cream soup with cream has a very simple recipe that is easy to make at home. And don’t think that the ingredients are available only to famous chefs - everything is much simpler than you might think.
Puree soups appeared in Europe, where they were immediately accepted as the “highest color” of cooking. There, soups are eaten with elegant small spoons with rounded ends, and served in beautiful soup bowls with herbs. Creamy taste and delicate texture quickly won thousands of fans around the world. And soups are easily absorbed by the body, so their benefits are invaluable for dietary and baby food.
Some housewives complain that it is difficult to repeat the recipe at home - the soups sometimes turn out thick, sometimes “grayish” in color, sometimes they don’t break through all the way and you end up with unpleasant pieces. Are there any special features? There are few of them, but you still have to remember something.
What you will need:
- cream 25% fat – 250 ml glass;
- fresh champignons – 1000 g;
- onions – 1 pc.;
- ground pepper, nutmeg - a pinch;
- butter 50 g.
Cut the mushrooms into large pieces and fry in butter until soft. In a separate frying pan, fry the onion, cut into half rings. You should not combine mushrooms and onions at this stage of cooking: both ingredients release liquid and begin to literally boil in their own juice, although according to technology they should be stewed. When the mushrooms and onions are almost ready, put them in a saucepan, add a small amount of water (so that it barely covers the onion-mushroom dressing), and cook further.
At this time, fry the flour with butter in a frying pan. Remember how our grandmothers made whitewash for cabbage soup? The principle is the same. Add the whitewash to the soup and continue cooking over low heat. The water should evaporate a little and the soup should thicken. As soon as it is ready, add salt, spices, and blend it with a blender - either an immersion blender or a classic one in a glass.
Warm up a glass of cream, add to the soup, and beat again. The result should be a creamy, pleasant pearl-colored mass. We serve the soup to the table with white croutons, grated Parmesan, and herbs, which are not cut finely, but a separate sprig is placed in each serving. Mushroom puree soup should be served immediately after cooking: if the dish sits, it will lose its charm. But rest assured, it won’t have to stand: it will be eaten instantly!
The amount of liquid can be easily varied if, before grinding in a blender, pour some into a glass and add, gradually adjusting the thickness of the mushroom puree soup.
Recipe for cooking in a slow cooker
Thrifty and fast housewives tend to spend not too much time on cooking. You can prepare puree soup in a slow cooker, but in this case you won’t be able to leave everything on the smart oven: you will have to try and cook everything in stages.
How to prepare aromatic puree soup in a slow cooker?
- Fry on the bottom of the multi-bowl in the “fry” mode.
- Add chopped onions to the bowl.
- Fry until the liquid has evaporated.
- Pour a glass of water (vegetable broth, chicken broth) over the vegetables.
- Season with salt and spices.
- Simmer for 30 minutes.
- Fill with cream.
- Simmer for another 30 minutes on the “Stew” mode.
Serve with herbs, garlic, white croutons. Soup made from a slow cooker is good because it has time to simmer, which has a beneficial effect on the taste of the soup and its consistency. But in general, cooking time is not significantly reduced compared to the classic version of cooking on an electric (gas) stove.
Cream of mushroom soup with cream and potatoes
What is the difference between cream soup and puree soup? For cream soup, the base is often bechamel sauce, and cream with a fat content of 25% is poured into the pan at the very last stage of cooking. French cuisine has more than 70 types of the dish under discussion, where nuts, orange zest, bacon or herbs are added.
Potatoes are very common in these soup recipes. This definitely makes sense: tasty, crumbly root vegetables add filling and extra body. Choose white potato varieties, large root vegetables, and then everything will turn out perfect!
The soup is very easy to prepare by following the basic recipe. But while the mushrooms and onions are being fried, it is worth boiling the potatoes in a small amount of water: by the time you add the mushroom mixture, they should be almost completely cooked, like mashed potatoes. Drain the water from under the potatoes into a separate container - it will come in handy. And in a small amount of liquid, boil all three components together until fully cooked.
All that remains is to puree the soup with a blender, add cream, season with pepper and salt. Potato and mushroom cream soup is ideally served with mushrooms: they are cut into slices, lightly simmered, and then placed on a thick creamy soup. Unsweetened croutons with garlic, herbs and grated cheese go perfectly with this soup.
With melted cheese
With all the love for spices, it is better not to get carried away with them when trying to prepare cream of mushroom soup. Mushrooms and cream have a very delicate taste, which is important to emphasize, but not to overwhelm them with spices. But a triangle of processed cheese with mushroom flavor (or classic) would be very, very appropriate.
How to prepare such a soup? Everything is very simple:
- Cut the mushrooms into small pieces.
- Fry in a frying pan with a thick bottom.
- Add onions fried until golden brown.
- You can add potato tubers, cut into 4 parts.
- Pour one and a half glasses of water (vegetable broth, chicken broth) over the vegetables.
- Season with salt and spices.
- Simmer for 30 minutes.
- Grind the onion-mushroom mixture with an immersion blender.
- Add a few triangles of cheese (like Hochland or President).
- Fill with cream.
- Warm up the soup a little.
You can purchase special processed cheeses for soups. But here it is important to ensure that the cheese remains real cheese and not a cheese product. The taste of a cheap milk fat substitute will instantly spoil the dish, simplify it and make it tasteless. In this case, there is no point in saving.
Champignon soup with chicken
The world of haute cuisine has hundreds of types of puree soups. And meat ones are among the favorites. Tasty, satisfying, nutritious, but at the same time easy to digest, they have a very bright taste and unique aroma. But here it is important not to overdo it with the consistency, and to correctly add the meat components of the soup.
Prepare the soup step by step:
- Cook chicken broth from the skinned leg over the fire.
- Peel potatoes, carrots, cut them into cubes.
- We cut the champignons into thin slices and chop the onion.
- Fry the mushrooms until excess moisture has evaporated.
- Add vegetables to mushrooms.
- Pour cream over potato and vegetable dressing.
- Simmer everything lightly – the mixture will thicken slightly and become “creamy”.
- We punch it in a blender.
- Now we clean the chicken meat from the bones.
- Add it to vegetables and cream.
- Dilute everything with broth (hot, but not boiling!).
- Season with salt and spices.
This soup is served garnished with pieces of chicken, which are placed in portions on each plate. Spicy, unusual, tasty, the soup is combined with a sprig of thyme, which gives the dish a bright, herbal, fragrant flavor.
With cheese
Chicken, potato, and just mushroom puree soups go perfectly with different types of cheese. They add spice and a pleasant, chewy texture, especially if you grate the cheese directly into the hot soup.
Prepare the soup according to any of the recipes, and then rub 200 grams into it. favorite type of cheese. Place everything carefully so that the cheese is evenly distributed throughout the soup. Eat with white croutons, fresh herbs and garlic.
Low-fat varieties of cheese such as Chechil, Feta, Suluguni, Oltermani, and Adygei are perfect. Vegetarians can make a vegetable version by adding pieces of tofu cheese. In any case, you shouldn’t skimp on the cheese - it will add the necessary light spice, which will successfully highlight the taste of all the components of the hot dish.
With cream and nutmeg
But what to do if you don’t have a blender at hand? In this case, you will have to work hard and strain the soup through a sieve. The work as a whole is not difficult, but you will have to boil the ingredients for the soup even more so that they literally “fall apart” into pieces.
It’s very simple to prepare: do it as in the basic recipe, and then rub it through a sieve. Dilute with broth to the desired thickness. At the last moment, pour cream into the puree and slightly warm up the finished soup on the stove. A pinch of nutmeg will be very appropriate in such a dish.
The combination of nutmeg spice, mushrooms, and cream is considered classic in the cuisines of all nations of the world, but is especially loved by Europeans.
With added cauliflower
Many people dislike cabbage for its characteristic smell, which can overpower the taste of the soup. But cauliflower is a completely different matter. It doesn't overpower the flavor of the ingredients, but adds a nice thickness and tenderness to the texture of the soup.
- Cook coarsely chopped vegetables over the fire: potatoes, carrots, cauliflower.
- Fry the champignons in a frying pan in butter.
- Add the onion, which is also fried until golden brown.
- Combine vegetables and mushrooms.
- Fill the soup base with cream.
- Simmer lightly until the mixture thickens a little.
- Place in a blender and grind.
- Season with salt and spices.
If you exclude mushrooms from the soup, you can offer it to children. And for piquancy, you can add pumpkin seeds, which are sprinkled on each bowl of soup and crunch pleasantly during the meal.
With cream and white wine
It is clear that white wine suggests a meal for adults. And it can act not only as an ingredient, but also as an aperitif for this light, delicious soup. But be careful: if you overdo it with wine, the soup will begin to sour and will not taste very pleasant.
Here the basis is potatoes, which are first boiled in salted water. Mushrooms are fried in olive oil, then onions are added to them, and when the mushrooms and onions are almost stewed, a glass of dry white wine is poured in. The finished mixture is added to the potatoes and blended together with a blender. You don’t need to use anything else from vegetables, but garlic and sea salt are very valuable because they highlight the taste of the dish.
It is important to cook dishes with white or red wine in olive oil; Sunflower and butter do not go well with wine!
Warm cream is the final touch; it is poured in at the very finish. The soup is served in portions, sprinkled with homemade croutons. Pickled cheeses and whole grain bread with herbs can be added to the meal.
As you can see, there is nothing complicated in preparing puree soups. Maintain consistency and don't be afraid to experiment with ingredients by adding fried slices of bacon, pieces of cottage cheese and even pumpkin. Choose young champignons and watch the consistency: the puree soup should not resemble porridge, but rather thick cream. Experiment, cook, be full and happy.
If you love mushrooms, then you will definitely like mushroom soup with cream. The soup turns out very tender, satisfying and aromatic. If you take wild mushrooms, then you don’t need to add any bright spices, the taste of the mushrooms and the tenderness of the cream complement each other perfectly, I only added a little garlic.
To prepare creamy mushroom soup, take the ingredients from the list. I forgot to put the potatoes, and you take 2-3 medium potatoes. My mushrooms are forest, frozen (boletus and aspen).
Mushroom soup with cream can be prepared with water, but it turns out even tastier with chicken broth. Let's cook a piece of chicken, and in the meantime, let's do the vegetables and mushrooms. Finely chop the onion and grate the carrots on a fine grater.
Add garlic to the onions and carrots, sauté the vegetables in a small amount of oil.
Thaw the mushrooms a little and simmer separately until the liquid evaporates.
While the mushrooms are frying, peel the potatoes. Grate one potato on a fine grater, cut the rest into cubes. Grated potatoes will give the soup a special tenderness.
Strain the finished chicken broth and put it back on the fire. Add potatoes and boil until soft. Add mushrooms and sautéed vegetables. Cut the chicken pieces and place them in the pan. Salt to taste.
Bring the mushroom soup to a boil, add cream and remove from heat. While the potatoes were cooking, I prepared croutons in the oven. Serve the creamy mushroom soup immediately, sprinkled with your favorite herbs and croutons.
The most tender, aromatic, thick mushroom soup with cream will bring pleasure to you and your loved ones! Bon appetit!
Delicate and aromatic creamy champignon mushroom soup is the highlight of lunch! Suitable for children and those watching their figure.
- 400g champignons
- 500g potatoes
- 1 onion
- 300 ml cream
- 300 ml chicken broth (a cube can be used)
- salt pepper
Peel the potatoes, cut into small pieces and cook in salted water until fully cooked.
Wash and chop the mushrooms.
Chop the onion and fry. Add the champignons and fry until all the liquid has evaporated.
Turn potatoes into mashed potatoes.
Puree the broth, cream, mushrooms, onions and potatoes in a blender. Salt, pepper and put everything back into the pan. Bring to a boil and remove from heat. Ready!
Adding some Brussels sprouts and spinach makes this soup even healthier! Bon appetit!
Recipe 2: creamy champignon soup in a slow cooker (with photo)
This soup pleases with its delicate consistency and harmonious taste, because it is prepared on the basis of milk. Additional ingredients help achieve flavor balance. In addition, the culinary process should please you with amazing ease, because we will cook it in a slow cooker.
- 600 grams of mushrooms (champignons are the best option);
- 800 milliliters of milk;
- 250 grams of cream;
- classic cube for making broth;
- 150 grams of butter;
- flour;
- spices and herbs: parmesan, oregano, cilantro.
First, whisk the milk and oregano in a blender.
Cut the mushrooms and onions into pieces.
Cut one fourth of one hundred and fifty grams of butter and place in a multicooker bowl. Turn on the “Frying” mode, setting it for 15 minutes.
Add mushrooms and onions to softened butter. It's best to let both ingredients release their juice.
Then pour the contents from the bowl into a blender, pouring in the milk.
You need to beat for about two to three minutes. The consistency should be uniform, and at the same time visually resemble porridge.
Place the remaining butter in the multicooker, turning on the “Soup” mode.
Add flour and cook for one minute, making sure to stir the mixture constantly.
Pour in the milk that needs to be boiled.
Now the second part of the dish needs to be placed in a blender, taking care to mix thoroughly. After this, you will need to boil the soup base.
Cut the cilantro, grate the cheese. At this time the mass will boil.
After five minutes, add cream. Remember to constantly stir. The soup should come to a boil.
To decorate the finished soup, use grated cheese and cilantro.
Recipe 3: cream of mushroom soup from champignons (step-by-step photos)
Cream soup is a thick, rich first course made from pureed ingredients: vegetables, meat, fish. Such soups are not only tasty and nutritious, but also beneficial for digestion, which is why they are often used in children's and dietary foods. Cream of mushroom soup is typically found on most restaurant menus. Try making it in your home kitchen, it's quite easy.
- champignons 500 gr
- potatoes 3 pcs
- onion 1 piece
- broth or water 1.5 liters
- cream 11% 200 ml
- Parmesan cheese 50 gr
- vegetable oil for frying 100 ml
- ground black pepper
Creamy champignon soup can be boiled in water, then it will be less caloric. But with chicken broth, the soup will be richer and tastier. It is not at all necessary to start preparing this soup by boiling the broth. When preparing broth, pour the required amount into a plastic container and put it in the freezer. If necessary, it can be quickly defrosted in the microwave and used.
Clean the champignons from soil and debris with a brush, rinse under running water and place in a colander to dry. Never put mushrooms in water - they have a loose structure and will instantly become saturated with moisture, which will worsen their taste.
Peel and cut the potatoes into cubes, place in boiling broth or water. Bring to a boil, add salt, reduce heat, cover with a lid, leaving a gap for steam to escape, and simmer over low heat for 20 minutes.
Chop the onion.
Heat vegetable oil in a frying pan and sauté the onion over low heat until transparent.
While the onions are frying, chop the mushrooms.
Add the mushrooms to the pan and fry along with the onions over low heat for 20 minutes. Stir, be careful not to burn. At the end of frying, add salt and pepper.
By this time the potatoes have already been cooked in the pan, add the fried mushrooms to it, bring to a boil and cook for 5 minutes.
Remove the pan from the heat, puree the potatoes and fried mushrooms in a blender until smooth. Be careful not to get burned by hot splashes!
Add cream to the soup, return the pan to the heat and bring to a boil. Stir because The thick mixture may burn.
Add grated cheese to the soup and cook for 5 minutes, stirring. Taste the soup and add salt and pepper if needed. If the soup seems too thick, add a little boiling water.
Cover the soup with a lid, turn off the heat and let simmer for 10-15 minutes. You want to eat this deliciousness quickly, but don’t rush - due to the thick consistency of the soup, it’s easy to burn yourself.
When serving, add a few drops of olive oil with truffle to the plate - this will give the dish an additional cheese and mushroom aroma.
Recipe 4, step by step: creamy soup with champignons
Once you try the perfect combination of cream and mushroom soup, you will forever love this dish. Your children will definitely love it, but the main advantage of creamy champignon soup with cream is that it is healthy and does not harm a slim figure.
- champignons – 500 gr
- onion - 1 piece
- potatoes - 3 pcs.
- cream - 200 gr
Start by preparing the required amount of ingredients: fresh champignons, onions, cream and potatoes. Place them on the countertop in flat dishes so that it is convenient for you to cook.
Following the recipe, wash and finely chop the onions. Turn it into small neat cubes, it is better to throw away the green core. For a small saucepan, one onion is enough, but you can add a little more so that the finished mushroom soup has a sweetish taste.
Potatoes for cream soup must be peeled, washed thoroughly under running water, and then cut into small cubes. Pour them into the bottom of the pan in which our aromatic mushroom soup will be cooked, add the required amount of water and cook until the potatoes are ready. It should be soft enough, or rather fall apart when touched with a fork or spoon.
Now the onion cubes can be placed in a hot frying pan with a small amount of vegetable oil. Fry them until they are soft, first translucent and then golden.
The champignons for the cream soup recipe must be thoroughly washed, cleaned of soil, then dried and cut into thin petals or quarters.
When the potatoes are ready, add the aromatic mixture of mushrooms and onions to it, season it all with spices and salt to taste. Cool the products slightly, pour them into the blender porridge and turn them into a mass with a homogeneous consistency.
The next step in the cream soup recipe is to mix the mushroom puree with the cream. After this procedure, it is advisable to add the soup to the blender bowl.
When all preparations are completed, the consistency of the soup should be moderately liquid and without lumps.
Serve the finished creamy cream soup with champignons to the table. Bon appetit!
Recipe 5: creamy mushroom soup with creamy sauce
The recipe for creamy champignon soup will require minimal culinary skills, about half an hour of time and a blender in the kitchen. It is this assistant who will turn ordinary mushroom soup into puree, which even the smallest children will eat with pleasure. The consistency will be very soft and creamy. The aroma is rich, distinctly mushroom, with a light creamy note. Tasty!
- champignons 400 g
- onions 1 pc.
- garlic 1 tooth.
- butter 30 g
- vegetable oil 2 tbsp. l.
- chicken or mushroom broth 500 ml
- 15% cream 100-200 ml
- wheat flour 2 tbsp. l.
- salt 0.5 tsp. or to taste
- ground black pepper 2 chips.
- ground nutmeg 1 chip.
- croutons and parsley for decoration
I wash the champignons, trim the stems and chop them into slices - not very thin, since the mushrooms will still get mixed up in the puree. By the way, from white champignons with closed caps, as in the photo, the cream soup will turn out to be light, while from mushrooms with dark “skirts” it will be grayish in color.
I dice the onion and finely chop the garlic with a knife. I heat vegetable oil and a small piece of butter in a frying pan (literally 15 grams, for flavor). I sauté the onion and garlic at the same time.
As soon as they become soft, add mushrooms to the pan. No salt!
Continue cooking over medium heat, stirring, until done. There is no need to evaporate all the liquid from the frying pan; as soon as the champignons begin to brown slightly, I remove the frying pan from the heat (if you leave it too long, the onion will burn and the soup will be a little bitter).
In a saucepan, melt the remaining piece of butter and fry the flour in it, constantly stirring with a spatula so that there are no lumps and it does not burn.
Pour 400 ml of broth into a saucepan with the fried flour - chicken or mushroom broth will do. Continuing to stir, bring the mixture to a boil. The liquid will gradually thicken and become jelly-like in consistency.
I add fried onions with mushrooms, salt and spices to taste. I stir and bring the soup to a boil again, simmer for a minute and remove from heat.
I puree it using an immersion blender (if you have an enamel pan, it is better to pour the soup into another container so as not to damage the enamel). You should get a thick and homogeneous mushroom puree.
Now I pour in 100 ml of cream and return the saucepan back to the stove.
I stir and adjust the amount of salt to taste. I bring it to the desired consistency, gradually adding more cream (or broth). I warm it up, but as soon as the first signs of boiling appear, I immediately remove it from the heat.
I serve the cream of mushroom soup hot. White croutons, chopped and slightly dried walnuts, and fresh herbs go great with it. Bon appetit!
Recipe 6: creamy mushroom soup with nutmeg and cream
This recipe is almost perfect, there is nothing superfluous in it, it is quite simple and allows you to enjoy aromatic mushroom stew in about 40 minutes of preparation.
- champignons 0.5 kg;
- onions 1-2 pcs.;
- broth or water 0.5-0.6 liters;
- cream 10% (or more) 150-200 ml;
- butter 50 gr.;
- wheat flour 2 tbsp;
- black pepper, salt;
- nutmeg.
Peel the onion, rinse and cut into half rings, cubes or strips. In fact, the shape of the cut doesn’t really matter, since we’ll be chopping it later anyway.
The champignons should be washed well and the lower parts of the legs should be cut off. If you have not the youngest and most tender champignons, you can clean the caps from the film. But in general, champignons are rarely cleaned.
For frying, cut the mushrooms into small pieces or slices, but do not chop them too much.
Place the frying pan over medium to high heat and add a little oil.
First, fry the onion until soft (5 minutes).
Then add the champignons. Fry for 7-10 minutes, during this process the mushrooms will darken. To prevent too much moisture from escaping, sometimes add a little flour or starch to the pan. But I just waited for the released moisture to evaporate.
Remove from heat and leave alone; it’s okay if the mushrooms cool down.
Throw the champignons and onions into a blender to puree. You will need to add a little broth (or water) so that the consistency is not too thick.
If you have an immersion blender, the recipe will be easier for you. Throw the mushrooms and onions into the boiling broth (instead of step 5) and turn them into puree. Perhaps it is better to leave some of the broth to regulate the thickness.
In a saucepan (2 liters) over low (or medium) heat, melt the butter and sift the flour into it. Warm the mixture for 1 minute, it will become a little darker and a nutty smell will appear.
Next come chicken broth and mushrooms.
Add mushroom puree to the pan and mix with the addition of broth. This way you will achieve the thickness you need. Of course, some of the water will evaporate, but we still have to add cream, so there is no reason to worry.
Bring the soup to a boil and reduce the heat.
Add ground black pepper and salt to your taste.
Pour in the cream, stirring constantly, and add a pinch of nutmeg. As soon as it starts to boil, turn off the gas and let it brew for 10-15 minutes under the lid.
Serve with croutons, smoked meats and sour cream. Sprinkle with grated cheese and garnish with herbs.
Recipe 7: creamy soup with mushrooms and champignons
Delicate and light cream soup with a pronounced taste of mushrooms and bechamel sauce will be an excellent dish for lunch. It will appeal to both champignon lovers and even those who are skeptical about them.
- champignons 500 gr
- onion 350 gr
- butter 50 g
- wheat flour 40 gr
- cream 20% 200 ml
- water 600 ml
- ground black pepper
Wash or peel the champignons thoroughly and cut into slices. Peel and finely chop two onions. Heat a frying pan with 10 grams of butter, add mushrooms and onions and fry over high heat, stirring constantly. Cook until the released liquid has evaporated. At this time, melt 40 grams of butter in another frying pan, add flour, stir and cook until golden brown.
Add fried mushrooms and onions to the flour mixture and stir.
Pour cream into mushrooms, stir without removing from heat.
Pour in water or broth (chicken, vegetable or mushroom), stir and bring to a boil. Cook for 5 minutes. Add salt and pepper to taste.
Remove from heat and blend soup with an immersion blender. The more thoroughly you beat, the more tender the consistency of the soup will be.
Creamy champignon soup is ready! For decoration, you can fry mushroom slices over high heat and add chopped herbs.
Recipe 8, simple: delicious mushroom cream soup with cream
- Champignons: 450 g
- Onions: 1 pc.
- Cream 10%: 200 ml
- Flour: 2 tablespoons
- Butter: 50 g
- Sunflower oil for frying: 1 tablespoon
- Salt: to taste
Mushroom soup with cream is a simple and very tasty soup that has already won the hearts of many, and comparing the amount of time spent with the reaction to the taste of this taste, there is no doubt about how quickly to prepare this dish.
Moreover, you can add any vegetables, any meat and spices to this soup. Or, on the contrary, do not add anything except cream and mushrooms, then in this case this soup will also be considered dietary.
There is just one little secret in the preparation of this dish. Once you have added the cream, do not boil the soup. In this case, the cream will simply curdle.
How to cook mushroom soup with cream - 15 varieties
A very interesting soup with a spicy taste that will win the heart of any gourmet.
Ingredients:
- Dried mushrooms - 150 g
- Chicken broth - 1.5 l
- Carrots - 1 pc.
- Leek - 1 pc.
- Cream - 200 ml
- Onion - 1 pc.
- Potatoes - 3 pcs.
Preparation:
We put the chicken broth on the fire to boil. After which you need to send dried mushrooms. And we forget about them for an hour.
Peel the potatoes and carrots and cut them into cubes. Peel the onion and cut into cubes. Cut the leeks into half rings.
Place the onions and leeks in a frying pan and fry until golden brown. Once the potatoes have become soft, remove the pan from the heat and add the onion to the soup.
In order to regulate the thickness of the soup, you need to drain a glass of broth before blending the soup with a blender.
We beat the soup with a blender. Add cream in a thin stream. Next, try for salt and density.
Soups are tasty and healthy to eat. Especially if it's cream of mushroom soup.
Ingredients:
- Dried mushrooms - 100 g
- Broth - 1.5 l
- Potatoes - 3 pcs.
- Onion - 1 pc.
- Cream - 250 ml
Preparation:
We put the chicken broth on the fire along with the dried mushrooms and leave there for an hour. Peel the potatoes and cut them into small pieces.
When the mushrooms are soaked, add the potatoes to the soup. Cut the onion into small pieces and fry over low heat until golden brown.
As soon as the potatoes have become soft, add the onion to the soup and beat the soup with a blender. Boil the puree soup, and then add cream into it in a thin stream.
Bon appetit.
A simple soup to make, but very tasty. It will warm you up on a cold winter evening, invigorate you in the morning and make you happy during your lunch break.
Ingredients:
- Carrots - 1 pc.
- Potatoes - 4 pcs.
- Mushrooms - 400 g
- Cream - 300 ml
- Onion - 1 pc.
- Butter - 100 g
Preparation:
We clean the vegetables and cut them into small pieces. For this soup, you can prepare chicken broth in advance, or you can cook it in plain water.
So, heat the water and put the vegetables in boiling water. Cook for 10 minutes. Meanwhile, fry the onion in butter.
Cook until the vegetables are ready, then remove from heat and puree with a blender. Return the soup to the heat and add the cream in a thin stream.
Return the soup to the heat and bring to a simmer.
The soup is simply delicious! Prepare this soup tomorrow and please your loved ones.
Ingredients:
- Dry mushrooms - 5 pcs.
- Champignons - 300 g
- Onion - 1 pc.
- Garlic - 3 teeth.
- Thyme - a couple of branches
- Vegetable broth - 0.5 l
- Lemon - 1 pc.
- Cream - 80 ml
Preparation:
Boil a glass of water in a saucepan and add dry mushrooms there to soak. We clean the vegetables and cut them into arbitrary pieces.
In another pan, heat the vegetable oil, fry the mushrooms in it, after a minute add the onion, garlic and thyme.
Place the soaked mushrooms in a colander and pour the broth into the pan where the vegetables are fried. Squeeze out excess moisture with your hands and chop coarsely.
Add mushrooms to soup. Add vegetable broth to the soup. Bring to a boil and blend the soup with a blender. Survive 40 ml from lemon. juice and mix with cream.
Add the cream to the soup and bring it to a boil again. As soon as light steam appears above the soup, immediately remove it from the heat.
You can serve the soup with baguette and herbs.
A very nutritious, and most importantly dietary soup that can be prepared even for a holiday.
Ingredients:
- Carrots - 1 pc.
- Chicken breast - 400 g
- Potatoes - 4 pcs.
- Leek - 1 pc.
Preparations:
First of all, heat the water in a saucepan and bring to a boil. Then we send the chicken breast there and cook until fully cooked.
After we take the meat out of the broth, add potatoes and carrots cut into small pieces.
Cut the onion into small pieces and fry in butter. After the onion has acquired a transparent color, add the sliced mushrooms to the frying pan.
Fry for a couple of minutes, then put the frying in the pan. Cook until done. Remove the pan from the heat and blend it with a blender.
Then return to the heat and add the cream in a thin stream. Cook for 5 minutes. While the soup is cooking, separate the chicken into fibers.
Place the chicken in the soup and add your favorite spices.
Bon appetit.
Soups in a microcooker turn out incredibly tasty and healthy. Due to the fact that the multicooker lid is tightly closed, the juice from the vegetables remains in the broth, and at the same time all the vitamins.
Ingredients:
- Mushrooms - 350 g
- Potatoes - 4-5 pcs.
- Onion - 2 pcs.
- Flour - 20 g
- Cream - 0.5 l
Preparation:
Peel the onions and potatoes. Cut the onions and mushrooms into small cubes, and potatoes into a medium cup.
Turn on the frying mode and fry the onion for 3 minutes, then add the mushrooms and fry for another 7 minutes. Now add potatoes and flour.
Mix everything well and pour in boiled water. Close the lid and select the cooking program. Cook for 40 minutes and add cream.
Bon appetit.
Cheese soups have always found their admirers of first courses. Creamy soups with mushrooms are another dish that will definitely find its fans.
Ingredients:
- Mushrooms - 400 g
- Cream - 400 ml
- Processed cheese - 3 pcs.
- Potatoes - 4 pcs.
Preparation:
Cut the potatoes into arbitrary pieces and place them in a pan of boiling water.
Cook for 15 minutes and add mushrooms; they can also be pre-fried. Cook for a couple of minutes and add melted cheese.
Cook for a couple of minutes and blend the soup with a blender. Afterwards, return the soup to the heat and let it boil. Now add the cream into the soup in a thin stream.
Turn off the heat and cover the soup with a lid.
Prepare this soup for lunch and please your family.
Ingredients:
- Mushrooms - 150 g
- Onion - 1 pc.
- Broth - 250 ml
- Cream 33% - 150 ml
- Garlic
Preparation:
Chop the vegetables. Onions and garlic are fine, and mushrooms are in medium pieces.
Melt the butter in a saucepan and add the mushrooms and onions. Fry until half cooked.
Then add flour and garlic, stir well, fry for another 7 minutes. Pour broth and cream into the soup. Cook for 5 minutes, stirring constantly.
Serve with baguette.
Creamy soups are very popular among children. Sometimes it seems that they are able to eat them in basins. Delight your kids with this soup.
Ingredients:
- Potatoes - 4 pcs.
- Carrots - 2 pcs.
- Garlic - 3 pcs.
- Onion - 1 pc.
- Mushrooms - 300 g
Preparation:
Finely chop the onion, pass the garlic through a press, grate the carrots and place the vegetables in the frying pan. Fry for a couple of minutes. Cut the potatoes into cubes.
Pour broth or water into a saucepan, bring to a boil and add potatoes, cook for 10 minutes and add frying.
In the frying pan where the onions and garlic were previously fried, fry the mushrooms for just a couple of minutes, then add them to the pan.
Cook until the vegetables are fully cooked, then add cream. Cook for 4-5 minutes, remove from heat and cover with a lid.
Bon appetit.
The soup turns out incredibly tasty and is very easy to prepare.
Ingredients:
- Potatoes - 2 pcs.
- Mushrooms - 400 g
- Processed cheese - 2 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Cream - 250 ml
Preparation:
We clean the vegetables. Cut the potatoes into cubes and place them in a saucepan. Fill the potatoes with water so that it is slightly hidden.
Cut the onion into cubes and place in a frying pan where a little oil has already been heated. Then we chop the carrots and send them to the onions.
Now chop the mushrooms and add them to the vegetables in the frying pan. Season the vegetables with salt and pepper. Simmer the vegetables for about 7 minutes. Meanwhile, chop the cheese.
Then add the vegetable mixture to the pan. Simmer the vegetables for another 10 minutes. Then add the cheese. Cook, stirring constantly, for 10 minutes.
Now pour cream into the soup and bring the soup to a boil. Finely chop the greens. Before serving, add greens to the soup.
Soups are the healthiest dish for our stomach, especially if they are made from cauliflower and mushrooms.
Ingredients:
- Mushrooms - 400 g
- Cream - 400 ml
- Cauliflower - 300 g
- Potatoes - 4 pcs.
Preparation:
Place potatoes and small inflorescences into boiling water. Cook until fully cooked, add salt and beat the soup with a blender.
Cut the mushrooms into slices and fry in a small amount of oil. Return the soup to the heat and boil again.
Pour in the cream and add the mushrooms to the pan. Cook for 5 minutes.
I'll serve the soup with croutons or baguette.
This soup is very easy to prepare. You can prepare it in just a few minutes.
Ingredients:
- Mushrooms - 600g
- Flour - 60 g
- Butter - 50 g
- Carrots - 1 pc.
Preparation:
Peel the mushrooms and then cut them into slices. Pour half the mushrooms into the pan and fill them with water. Cook for 20 minutes.
Cut the onion into cubes and fry the onion with butter and flour. After a few minutes of frying, add the grated carrots.
Fry until the carrots are ready, then add the remaining mushrooms. In another frying pan, fry the flour for a few minutes, add butter to it.
Add 1 cup of mushroom broth. Pour the vegetable mixture, cream mixture into the pan and add mushroom broth.
Now you need to immerse the blender, which we use to form a homogeneous mass. The resulting cream is added to the boiled mushrooms.
Mix well and add cream. Bring to a boil, but do not boil.
This soup will become one of your favorite dishes.
Ingredients:
- Onion - 4 pcs.
- Potatoes - 3 pcs.
- Cream - 500 ml
- Mushrooms - 500 g
Preparation:
Peel the onions and potatoes and cut into arbitrary pieces. Place the vegetables in the boiling broth and cook until fully cooked.
Then add a blender to the soup and blend until smooth. Cut the mushrooms into slices and fry in butter.
There should be a lot of oil. As soon as the mushrooms are browned, add them to the soup. Bring the soup to a boil and add the cream in a thin stream, stirring constantly.
Cook for a couple more minutes and remove the soup from the heat.
Bon appetit.
This dish is simply doomed to success.
Ingredients:
- Champignons - 0.5 kg
- Onion - 1 pc.
- Celery - 50 g
- Garlic - 1 tooth.
- Flour - 40 g
- Thyme - 10 g
- Chicken or vegetable broth - 1 l
- Cream - 1 glass
- Butter
Preparation:
Pour olive oil and butter into a frying pan. Fry onion and celery in a mixture of oils.
Cut the champignons into slices and add them to the onion. Fry the vegetables over low heat. Add flour and fry for just a couple of minutes.
Then pour in the broth. Cook until fully cooked and add cream, cook for a couple more minutes. Now let's pour it into a blender.
As soon as the soup turns into a homogeneous mass, serve it with a baguette.
As you know, the French are incredible lovers of creamy taste, and if it is also seasoned with mushrooms, then such a dish is simply doomed to success.
Ingredients:
- Mushrooms - 400 g
- Cream - 0.5 l
- Potatoes - 5 pcs.
- Chicken broth - 0.5 pcs.
- Leek - 1 pc.
Preparation:
Cut the onion into half rings and pour into a saucepan, add butter there.
Fry the onion until golden brown, then pour in chicken broth and add potatoes. Cook until the potatoes are half cooked.
Add 200 g of mushrooms to the soup and cook for another 10 minutes. Cut the remaining mushrooms into thin slices and fry with garlic in a frying pan.
As soon as the potatoes begin to fall apart, place the soup in a blender. Return the resulting cream to the pan and boil.
Now pour the cream into the pan and add the mushrooms. Cook for a couple more minutes.
Serve the soup with croutons.
Bon appetit.
When I cooked it, I immediately ate two large bowls. I would have eaten more, but my stomach resisted, as it was filled to the brim. And there was a feeling that if I ate even one more spoonful, I would simply burst. And what a smell there was in the apartment and outside it. Impossible to resist.
How to cook mushroom soup from champignons with cream
Products
- Meat (or vegetable) broth
- 1.5 liters
- Potatoes – 3-4 small
- Carrot – 1 pc.
- Onion – 1 pc.
- Champignon mushrooms – 400 gr.
- Cream – 150-200 ml.
- Salt, spices to taste
- Fresh herbs if desired
Step-by-step recipe for making soup with champignons and cream
Video recipe for making champignon mushroom soup:
Mushroom soup can be cooked in any broth. I made the chicken broth ahead of time. In general, for soup, meat broth can be cooked in the evening, then the cooking time for the soup will be reduced several times. The soup will be ready in just 30 minutes.
Peel the potatoes, wash them and put them in a saucepan with broth and cook on the fire. 
While the potatoes are boiling, you can prepare other foods.
First let's fry the mushrooms. If you use fresh champignons, then you must first clean and cut them. I buy frozen ones straight away because I don’t need to mess with them. Place a piece of butter in a frying pan, melt it, then add mushrooms to the butter and fry until the water has completely evaporated. This process takes about 10 minutes. If champignons are fried in vegetable oil, they will be slightly bitter. 
Now cut the onion into half rings. There is no need to chop finely, since we will then grind the soup in a blender. 
Place the chopped onion in the frying pan where the mushrooms were previously fried. 
Grate the carrots on a coarse grater, place in the onion and fry until the carrots are completely cooked (3-4 minutes). Finally, add spices to the dressing and fry for another minute. 
Place mushrooms in a saucepan with potatoes. 
Add the dressing and blend everything with a blender until pureed. 
At the end, pour in the cream and bring the soup to a boil and immediately turn off the heat. 
That's all, the soup with champignons and mushrooms is ready, now it can be served. This soup is best eaten hot and fresh. When it sits for a while, it is no longer as tasty as it was right away. Before serving, you can optionally add finely chopped greens to the soup. Unfortunately, now, in winter, it is not always possible to get a bunch of greenery. To do this, you need to make a lot of unnecessary movements, go to a store that is far away. That's why I didn't add any greens.
I hope you enjoyed my recipe for this delicious creamy soup with champignons and cream. I really want to know your opinion about this recipe, so I look forward to your comments. I will also be pleased if you decide to tell your friends about the recipe. To do this, you just need to press any social buttons. networks located below.
Bon appetit!