Creamy champignon soup with cream. Mushroom soup with cream - a madness of tastes and aromas! A selection of recipes for a variety of mushroom soups with cream for every day. How to cook mushroom soup with cream.

Creamy champignon soup with cream. Mushroom soup with cream - a madness of tastes and aromas! A selection of recipes for a variety of mushroom soups with cream for every day. How to cook mushroom soup with cream.

16.10.2023 For children

Creamy champignon soup is a double pleasure from the combination of fried mushrooms and delicate creamy sauce. Champignons and cream work well together; they come together almost at the cellular level, turning a boring first course into a real restaurant masterpiece.

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!

Ingredients

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

How to prepare mushroom cream soup from champignons with cream

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!

Rich broth, pleasant mushroom aroma and rich taste - all this combines into a nutritious and appetizing mushroom soup with cream. This elementary dish will fit perfectly into a regular weekday menu and will feed the whole family a complete meal. Thanks to butter (this is what we will use to fry onions and champignons) and milk cream, the soup acquires the most delicate taste, and potatoes add the thickness, richness and additional flavor “shades” necessary for the first course.

Ingredients per 1.5 liters of water:

champignons - 300 g;
onion - ½ piece;
potatoes - 1-2 pcs.;
cream 20% - 150 ml;
butter - 30 g;
greens - a small bunch;
salt - to taste.

Mushroom champignon soup - recipe with cream

Chop the peeled onion into small cubes and fry in butter, remembering to stir. We thoroughly wash the champignons, chop them into thin slices and add them to the golden onion slices.
When all the moisture released by the mushrooms has evaporated, remove the pan from the heat.
Bring 1.5 liters of water to a boil. Without wasting time, wash, peel and cut the potatoes into cubes - load them into the already boiling liquid. To get a thick, hearty soup you will need 2-3 large potatoes, and for a liquid broth only 1 tuber will be enough - the choice is up to the cook!
Cook the broth without salt for the next 10-15 minutes. After making sure that the potato cubes have already become soft, add the fried champignons along with the onions. Continue cooking at low simmer for another couple of minutes.
The final step is to pour liquid milk cream into the mushroom soup and add salt. Bring the whitened broth to a boil, then immediately remove from heat.
Pour freshly brewed mushroom soup with cream into plates, sprinkling each portion with finely chopped herbs. Serve the delicious first course immediately!

Champignon soup is ready! Enjoy your meal!

On a special day, you want to prepare an unusual lunch. You can't do without the first course! Instead of the usual borscht, prepare a delicious dish - mushroom soup with cream and cheese. To prepare it according to our recipe, you won’t need any special effort or rare ingredients. However, even from the simplest products you can always cook something extraordinary.

Products

broth – 500 ml (any broth will do – vegetable, meat, chicken);
onion – 1 piece;
mushrooms – 500 g (frozen or fresh);
butter – 40 g;
flour – 2 tablespoons;
vegetable oil - for frying;
processed cheese – 65 g (half a package of triangles);
cream – 100 ml.

Preparation

1. You should start preparing the soup by preparing the necessary ingredients. First you should chop the onions and mushrooms. If you use frozen mushrooms, you do not need to defrost them. The size of the pieces doesn't really matter because everything will be chopped in a blender later. The smaller they are, the faster they will extinguish.

2. It is worth putting the frying pan on low heat in advance so that it has time to heat up during the process of chopping onions and mushrooms. Place the onion in a hot frying pan and fry it with oil. It is better to turn up the heat and fry until golden brown.

3. Now is the time to add the mushrooms to the frying pan, stir, reduce the heat and simmer until soft. This will take approximately 15 minutes. Should I cover it with a lid? If the mushrooms are fresh, yes, to retain moisture. If frozen, there is no need to cover, because during the melting process additional liquid will be released and our dish risks turning into soup while still in the frying pan.

4. When everything is ready, it's time to use the blender. Place the contents of the pan into a mixing bowl and add a little broth. It's time to pepper, salt and add your favorite seasonings. However, a unique mushroom aroma must be present, so you should not add all the available spices. Now grind everything thoroughly. If using a blender with a lid, the little secret is to not use hot broth and let the mushrooms cool before closing the bowl. If hot food is used, problems may arise with opening the lid. Arose - cool, then open.

5. Place the butter in a saucepan and heat until it melts. Then, pour in the flour and mix thoroughly so that there are no lumps left. If you can’t completely mash them, you can use the blender again. Fry until the flour turns golden and has a nutty aroma. Now pour out the remaining broth and add the mixture from the blender. It's cheese's finest hour! Grate it and place it in a saucepan. Mix well and cook for about five minutes. Don't forget to stir periodically.

6. It's time to add cream. You can take any level of fat content. It should be remembered that the higher the percentage, the thicker the consistency of the soup. Therefore, if you use 10% cream, it makes sense to reduce the amount of broth so that the dish does not turn out too liquid. Stir everything again and bring to a boil. Pour the hot mushroom soup into bowls and garnish. Greens, croutons or cheese are perfect for decoration. The dish is ready!

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.