How to cook mushroom soup puree from champignons. Lenten cream

Delicate and fragrant cream of champignon mushroom soup - dinner decoration! Suitable for children and for those who follow the figure.

400g champignons
500g potatoes
1 bulb
300 ml cream
300 ml chicken broth(you can cube)
salt pepper

Peel the potatoes, cut into small pieces and boil in salted water until tender.

My mushrooms, cut.

Cut the onion, fry. Add mushrooms and fry until all liquid has evaporated.

Turn potatoes into puree.

Puree the broth, cream, mushrooms, onions and potatoes in a blender. Salt, pepper and send everything back to the pan. Bring to a boil and remove from heat. Ready!

By adding a little Brussels sprouts and spinach, you can get even more healthy soup! Enjoy your meal!

Recipe 2: mushroom cream soup in a slow cooker (with photo)

This soup pleases with a delicate texture and harmonious taste, because it is made on the basis of milk. Additional Ingredients contribute to the achievement of taste balance. Besides culinary process should please with amazing ease, because we will cook it in a slow cooker.

600 grams of mushrooms (the best option is champignons);
800 milliliters of milk;
250 grams of cream;
classic cube for making broth;
150 grams of butter;
flour;
spices and herbs: parmesan, oregano, cilantro.

At the very beginning, whisk milk and oregano in a blender.

Cut mushrooms and onions into pieces.

Cut off one-fourth of one hundred and fifty grams of butter and put in a multicooker bowl. Turn on the "Frying" mode by setting it for 15 minutes.

Add the mushrooms to the softened butter. It is best that both ingredients let the juice flow.

Then pour the contents from the bowl into a blender, pouring milk into it.

You need to beat for about two to three minutes. The consistency should be homogeneous, and at the same time visually resemble porridge.

Put the rest of the butter in the slow cooker, turning on the "Soup" mode.

Add flour and fry for one minute, being careful to stir the mixture constantly.

Pour in the milk to be boiled.

Now the second part of the dish must be placed in a blender, taking care of thorough mixing. After that, you need to boil the base of the soup.

Cut cilantro, grate cheese. At this time, the mass will boil.

Add cream after five minutes. Remember to constantly stir. The soup should boil.

To decorate the finished soup, use grated cheese, cilantro.

Recipe 3: Mushroom Cream of Mushroom Soup (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 good for digestion, so they are often used in children's and diet food. Mushroom cream soup, usually found on the menu of most restaurants. Try cooking it on your home kitchen, it's pretty simple.

champignons 500 gr
potatoes 3 pcs
onion 1 pc
broth or water 1.5 liters
cream 11% 200 ml
Parmesan cheese 50 gr
vegetable oil for frying 100 ml
the black ground pepper

Mushroom cream soup can be boiled in water, then it will be less high-calorie. But on chicken broth, the soup will turn out richer and tastier. It is not necessary to start cooking this soup with boiling broth. When preparing the broth, drain right amount in a plastic container and put away freezer. If necessary, it can be quickly defrosted in microwave oven and use.

Clean the champignons from the ground and debris with a brush, rinse under running water and put in a colander to dry. Never put mushrooms in water - they have a loose structure and are instantly saturated with moisture, which will worsen their taste.

Peel and cut the potatoes into cubes, put in boiling broth or water. Bring to a boil, salt, reduce heat, cover with a lid, leaving a gap for steam to escape and simmer for 20 minutes.

Chop the onion.

Heat the vegetable oil in a frying pan and sauté the onion over low heat until translucent.

While the onion is sautéing, chop the mushrooms.

Add the mushrooms to the pan and fry together with the onions over low heat for 20 minutes. Stir, be careful not to burn. Salt and pepper at the end of frying.

By this time, the potatoes have already been boiled in the pan, add the fried mushrooms to it, bring to a boil and cook for 5 minutes.

Remove the pan from the heat, grind the potatoes and fried mushrooms with a blender until smooth. Be careful not to burn yourself with hot splashes!

Add the cream to the soup, return the saucepan to the heat and bring to a boil. Stir, as thick mass may burn.

Add to soup grated cheese and, stirring, cook for 5 minutes. Taste the soup, adding salt and pepper if needed. If the soup seems too thick for you, add a little boiling water.

Cover the soup with a lid, turn off the heat and let it brew for 10-15 minutes. You want to eat this deliciousness quickly, but take your time - because of the thick consistency of the soup, it is easy to get burned.

When serving, add a few drops of olive oil with truffle to the plate - this will give the dish an extra cheesy- mushroom flavor.

Recipe 4, step by step: creamy champignon cream soup

Having tried at least once the perfect combination of cream with mushroom soup, you will love this dish forever. Your kids will definitely love it, but the main benefit of creamy champignon soup is that it is healthy and does not harm a slim figure.

champignons - 500 gr
onion - 1 pc.
potatoes - 3 pcs
cream - 200 gr

Start by preparing the required amount of food: fresh mushrooms, onions, cream and potatoes. Place them on the countertop in flat dishes so that it is convenient for you to cook.

Wash and finely chop the onion following the recipe. Turn it into small neat cubes, it is better to throw out the green core. For a small pot, one onion is enough, but you can add a little more so that the finished mushroom soup tastes sweet.

Potatoes for cream soup must be peeled, washed thoroughly under running water, and then cut into small cubes. Pour them to the bottom of the pan in which our fragrant soup from mushrooms, pour 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 onion cubes can be sent to a hot frying pan with a small amount vegetable oil. Fry them until they become soft, first translucent, and then golden.

Mushrooms for the cream soup recipe should be thoroughly washed, cleaned from the ground, then dried and cut into thin petals or quarters.

When the potatoes are ready, add the fragrant mass of mushrooms and onions to it, season it all with spices and salt to taste. Cool the products a little, pour them into a blender porridge and turn into a mass with a uniform consistency.

The next step in the cream soup recipe is to mix the mushroom puree with the cream. After this procedure, it is also desirable to send the soup to the blender bowl.

When all preparations are completed, the consistency of the soup should be moderately liquid and without lumps.

Ready creamy soup serve with champignons. Enjoy your meal!

Recipe 5: Mushroom Soup with Cream Sauce

The mushroom cream soup recipe will require you to have minimal culinary skills, about half an hour of time and a blender in the kitchen. It is this assistant that 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, pronounced mushroom, with a light creamy note. Delicious!

mushrooms 400 g
onion 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 garnish

I wash the champignons, cut the legs and chop them into slices - not very thin, since the mushrooms will still be mashed. By the way, from white champignons with closed caps, as in the photo, cream soup will turn out light, while from mushrooms with dark "skirts" it will be grayish in color.

Onion I cut into cubes, finely chop the garlic with a knife. I heat vegetable oil and a small piece of butter in a pan (literally 15 grams, for flavor). I sauté onion and garlic at the same time.

As soon as they become soft, add mushrooms to the pan. Don't salt!

I continue to cook over medium heat, stirring, until cooked. You don’t need to evaporate all the liquid from the pan, as soon as the champignons begin to brown slightly, I remove the pan from the heat (if overcooked, the onion will burn and the soup will be a little bitter).

I melt the remaining piece of butter in a saucepan and fry the flour on it, constantly stirring with a spatula so that there are no lumps and it does not burn.

I pour 400 ml of broth into the stewpan to the fried flour - chicken or mushroom will do. Continuing to stir, bring the mixture to a boil. The liquid will gradually thicken and become similar in consistency to jelly.

I add fried onions with mushrooms, salt and spices to taste. I stir and again bring the soup to a boil, boil for a minute and remove from heat.

Puree with an immersion blender (if you have enamel pan, then it is better to pour the soup into another container so as not to damage the enamel). You should get a thick and homogeneous puree of mushrooms.

Now I pour in 100 ml of cream and return the saucepan back to the stove.

Stir, adjust the amount of salt to taste. Bring to the desired consistency, gradually add 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.

Serve hot creamy mushroom soup. White croutons, crushed and slightly dried, are perfect for it. walnuts, fresh greens. Enjoy your meal!

Recipe 6: 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 fragrant mushroom stew in 40 minutes of cooking.

mushrooms 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.

We clean the onion from the husk, rinse and cut into half rings, cubes or straws. In fact, the shape of the cut does not really matter, since we will grind it later anyway.

Mushrooms should be washed well and cut off the lower parts of the legs. If you do not have the youngest and most tender champignons, then you can clean the hats from the film. But in general, champignons are rarely cleaned.

We cut the mushrooms for frying into small pieces or plates, but it is not necessary to grind much.

We put the pan on medium or high heat, pour a little oil.

First, fry the onion until soft (about 5 minutes).

Then throw in the mushrooms. Fry for 7-10 minutes, during this process the mushrooms will darken. So that a lot of moisture does not come out, a little flour or starch is sometimes added to the pan. But I just waited for the released moisture to evaporate.

Remove from heat and leave alone, it's not scary if the mushrooms cool down.

Throw the mushrooms with onions into a blender to turn into a puree. You will need to add a little broth (or water) so that the consistency is not very thick.

If you have an immersion blender, then the recipe will be easier for you. Throw mushrooms with onions into boiling broth (instead of point 5) and turn into mashed potatoes. Unless part of the broth is better left to regulate the density.

In a saucepan (liters per 2) on a small (or medium) heat, melt the butter and sift the flour there. We heat the mixture for 1 minute, it will become slightly darker and a nutty smell will appear.

Followed by chicken broth and mushrooms.

Adding to the pot mushroom puree and stir in the broth. Thus, you will achieve the density that 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 lower 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 Cream Soup with Champignon Mushrooms

Delicate and light cream soup with a pronounced taste of mushrooms and bechamel sauce will become great dish for lunch. It will appeal to fans of champignons, and even those who are skeptical of them.

champignons 500 gr
onion 350 gr
butter 50 gr
wheat flour 40 gr
cream 20% 200 ml
water 600 ml
ground black pepper

Thoroughly wash or peel the mushrooms, cut into slices. Peel and finely chop two onions. Heat a frying pan with 10 g 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 g of butter in another pan, add flour, stir and cook until golden brown.

Add fried mushrooms with onions to the flour mixture and stir.

Pour the cream into the mushrooms, stir, without removing from the heat.

Pour in water or broth (chicken, vegetable or mushroom), stir and bring to a boil. Boil 5 minutes. Add salt and pepper to taste.

Remove from heat and puree the soup with an immersion blender. The more thoroughly beaten, the more tender the consistency of the soup will turn out.

Mushroom cream soup is ready! For decoration, you can fry slices of mushrooms over high heat and add chopped greens.

Recipe 8, simple: mushroom delicious cream soup with cream

Champignons: 450 g
Onion: 1 pc.
Cream 10%: 200 ml
Flour: 2 tablespoons
Butter: 50 g
Sunflower oil for frying: 1 tablespoon
Salt: to taste

The beauty of this soup is that it is not very “heavy”, but at the same time quite satisfying and nutritious.

The dish is ideal for business lunches, regardless of the nationality of the guest invited to the meal.

Widely used in vegetarian and diet menu.

Mushroom soup with cream - general principles of preparation

The main ingredients are 25% fat cream and fresh champignons, but dried mushrooms.

Depending on the recipe, potatoes, carrots, cauliflower, groats.

Garlic and ground black pepper are used to add spices to the dish.

The soup is always served with chopped fresh herbs.

Pairs perfectly with crackers.

Mushroom soup with cream "Classic"

This is the easiest creamy mushroom soup recipe ever. The broth can be purely mushroom or vegetable.

Ingredients:

One liter of vegetable or mushroom broth;

Half a kilo fresh champignons;

Fifty grams of margarine or butter (butter);

green onions;

Three cloves of garlic;

One tea. a spoonful of fresh or half a teaspoon. tablespoons of dry thyme;

Fifty grams of flour;

Cream - one glass;

Spices and salt.

Cooking method:

Mushrooms are chopped into small pieces.

Heat oil in a frying pan, add chopped green onions (finely), thyme, fry.

Then add mushrooms and spices. Fry for a few more minutes on reduced gas. At the end of frying, flour is poured.

Remove from the stove, pour in the broth and stir. Put on gas and bring to a boil, stirring.

Then the fire is reduced and the soup is left to cook for a couple more minutes. At the end of cooking add a glass of cream, warm up, do not boil.

When serving, decorate with fresh herbs in portioned plates.

Mushroom soup with cream and potatoes

According to this soup recipe, potatoes are used in addition to mushrooms. And if you pass the cooked ingredients through a blender, you get delicious cream soup.

Ingredients:

Half a kilo fresh mushrooms- champignons;

Half a kilogram of medium-sized potatoes;

Two bulbs of onions;

Half a liter of low-fat cream;

sunflower oil;

Black pepper (ground).

Cooking method:

Potatoes are peeled and cut into strips or cubes.

Onions are fried in sunflower oil. Add chopped mushrooms.

Roast until the water evaporates.

Drain water from boiled potatoes and grind together with mushrooms in a blender.

The resulting puree soup is poured into a saucepan, cream is added and sprinkled with spices. Warm up, but do not bring to a boil.

Mushroom soup with cream and nutmeg

Nutmeg will give mushroom soup with cream a unique touch of flavor.

Ingredients:

Three hundred grams of champignons;

The white part of the leek;

Three cloves of garlic;

ground nutmeg;

Three hundred ml. tap water;

Butter;

Salt and spices - to your taste.

Cooking method:

The cream is slightly heated in a tall bowl and finely chopped leeks are stewed.

Mushrooms are chopped and boiled in boiling water for about ten minutes. Then add chopped onion to them and cook for another three minutes.

The resulting mass is crushed with a blender or mixer until uniform consistency.

The cream is heated and poured into a saucepan, pressed garlic is added. Then - ground nutmeg, a little salt and pepper to taste.

Hot soup poured into bowls. Sprinkled with fresh herbs - served for dinner.

Mushroom soup with cream "From mother-in-law"

The amount of ingredients for this recipe is calculated for making soup in big company. Everyone can ask for more.

Ingredients:

Three liters of running water;

Four potatoes;

Eight hundred grams of champignons;

Three hundred ml of low-fat cream;

One bulb onion;

Salt and spices ( better pepper);

fresh greens: dill, parsley.

Cooking method:

Potatoes are cut into cubes. Mushrooms are washed well and cut in half each mushroom, and each half into slices.

Vegetables and champignons are added to boiling water and boiled for twenty minutes.

Meanwhile, chop the onion and pour it into a frying pan with heated fat. Fry on reduced gas, stirring all the time.

Mushroom broth is boiled for about fifteen minutes, then sautéed onions, cream are added, a little salt and pepper are added.

Bring to a boil, but not to a boil.

The soup is served hot, thickly sprinkled with fresh herbs.

Mushroom soup with cream and cauliflower

You can diversify the method of preparing mushroom soup with cauliflower. She will give the dish new taste, will add useful substances and calories.

Ingredients:

Half a kilogram of cauliflower;

Half a kilogram of champignons;

One glass of 25% cream;

Two bulbs;

One and a half liters of water;

Fifty grams of flour;

Salt and pepper (preferably ground);

Fresh greens.

Cooking method:

Mushrooms are washed and cut into strips, and fried with onions in a pan. At the end of the stew, salt and pepper.

Heat water in a saucepan and add the roast there, bring to a boil. Cauliflower is divided into umbrellas, washed and spread in mushroom broth. Boil for about seven minutes until the cabbage is ready.

Flour is poured into a frying pan with warmed butter and sautéed until light brown.

Warm cream is poured into a frying pan with flour, spices and salt are added, stewed, stirring.

The resulting mass is added to the mushroom broth with cauliflower, stirred and heated without boiling.

Ready soup puree with a mixer or blender. Serve the puree soup hot, after sprinkling with fresh herbs.

Mushroom soup with cream and white wine

This recipe is for connoisseurs. unusual taste and special gourmet first courses. Add white wine and croutons to the mushroom soup.

Ingredients:

Four pcs. potatoes;

One bulb;

Four hundred grams of fresh champignons;

Two cloves of garlic;

One and a half liters of vegetable broth;

A glass of cream;

Small croutons;

Fifty grams of butter (butter);

A glass of white dry light wine;

Thirty grams of olive oil;

Spices, salt.

Cooking method:

The potatoes are peeled and boiled. Mushrooms are cut into strips and fried in a pan in butter and olive oil.

Add chopped onion to mushrooms and stew. Then white wine is poured in, garlic is chopped and vegetable broth is added.

All ingredients are stewed under a closed lid until tender. Then salt and pepper are added.

When the potatoes are ready, the water is drained and spread on hot potato mushrooms stewed in wine with onions.

Add warm cream and heat without boiling. The soup is whipped with a blender, served with crackers.

Mushroom soup with cream and carrots

With carrots, creamy mushroom soup will turn out to be rich in vitamins and beautiful. And, as always, do not forget about fresh herbs.

Ingredients:

Three hundred grams of fresh champignons;

Two potatoes (medium size);

One small carrot;

One bulb;

Salt to your taste;

Black pepper optional

One glass of cream.

Cooking method:

For cooking, you need a 2-liter saucepan.

Mushrooms are washed under running water and finely chopped into strips.

First, they are fried in a pan with oil, then water is poured and boiled for ten minutes. Throw in the diced potatoes.

Then add chopped onions, grated carrots, fried in butter.

The soup is seasoned with roast, salt and pepper.

Bring to a boil, pour a glass of cream and heat.

Let it brew and serve hot. Decorate with fresh herbs.

Mushroom soup with melted butter and cream

Ingredients:

400 grams of fresh mushrooms (champignons);

30 grams of wheat flour (highest grade);

30 grams of ghee;

Half a glass of cream (25-30%);

green onions;

Salt, spices.

Cooking method:

in a pan with ghee fry flour until brown. Mushrooms are washed, cut into flat slices and boiled.

Then the mushroom broth is filtered. Cooked champignons are combined with fried flour and the broth is brought to a boil. At the end of cooking, add cream, simmer on slow gas and turn off. The soup is served hot green onion.

Mushroom soup with homemade cream

When used in equal proportions mushrooms and potatoes, the soup will turn out to be truly homemade. Greens fit the most diverse.

Ingredients:

400-500 grams fresh or dried champignons;

6-7 large potatoes;

One large onion;

Forty grams of butter (butter);

Pepper (ground);

Bay leaf;

One bunch of leeks;

Parsley;

Cooking method:

Mushrooms are washed under running water, cut not very large. Then put in a frying pan with oil, add finely chopped onions and fry until tender.

When they are ready, they are laid out in a saucepan, poured hot water. The broth is boiled a little over low heat and potatoes are added to it, which are pre-peeled and cut into cubes.

Boil the soup until the potatoes are ready.

Lavrushka is added at the end of cooking.

Before serving, cream is poured into the soup and sprinkled with finely chopped herbs.

Mushroom puree soup with cream "Useful"

In this recipe, pickles are used in the preparation of mushroom soup. A dish is served for dinner with bread.

Ingredients:

Two hundred grams of champignons;

Five pickles;

Vegetable oil;

One parsley root;

Dill sprigs;

six potatoes;

One bulb;

Half a glass pearl barley;

Cooking method:

Broth is cooked from mushrooms and chopped peel of pickles.

Ready mushrooms chopped and fried in oil with finely chopped onion. The roast is put into the broth. Add flour, sautéed in oil, chopped parsley and cucumber pulp, barley.

Cook over low heat with the lid closed. Cream is added at the end. Served with dill and toasted bread.

Mushroom Soup with Cream - Tricks and Tips

After adding cream to the soup with champignons, the pan is only warmed up, not brought to a boil. When heated, the dish also does not boil. When boiling, the cream in the soup will curdle, and the dish will lose its aesthetic appearance and pleasant taste.

Mushrooms in the soup is better to cut smaller.

Potatoes, before adding to the soup, are washed under running water. So excess starch is washed off, and starch foam will not appear during cooking.

When frying champignons, it is better to use two types of oil: butter is spread in olive oil. Thus, the roast will not burn and retain its flavor.

Champignons are very popular mushrooms in cooking. various dishes. They have a rich taste, which is why they are so loved in many countries of the world. They can be consumed boiled, fried, baked, stewed or even raw.

Mushroom soup with cream

Ingredients:

Fresh champignons - 600 grams,
Potatoes - 4 pieces,
Onion - 1 piece,
Cream - 500 grams,
Crackers - optional
Greens - to taste.

Soup - mashed mushrooms has a very delicate and pleasant texture. The taste is quite rich, thanks to champignons and cream. This creamy soup is sure to please the whole family.

Cooking steps:

To prepare creamy champignon soup, first finely chop the onion and fry in a pan over medium heat until it turns golden.
Cut the champignons into thin layers and add them to the fry to the onion. All the water from the mushrooms must come out.
Peel the potatoes and boil in a saucepan, you can add 1 Bay leaf for taste and smell.
Pour potatoes, mushrooms with onions and greens into a blender bowl. Grind everything well and beat, then add the cream and beat again with a blender.

Ready soup - mashed potatoes spread on plates, and garnish with chopped herbs and croutons. This soup looks very appetizing.

Soup - mashed mushrooms with smoked chicken breasts and cauliflower

Ingredients:

Fresh champignons - 500 grams,
Cauliflower - 300 grams,
Potatoes - 4 pieces,
Onion - 1 piece,
Cream - 500 grams,
Crackers - optional
Chicken breasts- taste,
Greens to taste.

Soup - mashed mushrooms with cauliflower and smoked breasts - it's very beautiful and tasty. This soup can be served festive table- all guests will be amazed by the taste of mushroom puree soup. The recipe and photo can be seen below.

Cooking steps:

Boil potatoes and cabbage in a deep saucepan.
Fry the onion and mushrooms in a frying pan with butter. The water from the mushrooms should go.
Pour into blender bowl boiled potatoes and cabbage, beat everything. After that add fried mushrooms with onion. Grind and whisk again. Now pour the cream into the bowl and put the greens, whisk and arrange the soup on plates.

Garnish for this soup will be greens and smoked breasts, which you should put on top of the soup - mashed potatoes. To any soup - mashed potatoes are usually served croutons, but this is a matter of taste.

Mushroom cream soup with chicken broth and melted cheese

Ingredients:

Chicken broth - 500 ml,
Champignons - 500 grams,
Potatoes - 4 pcs.,
Onion - 1 pc.,
Processed cheese - 2 pcs.,
Dill - to taste.

Delicious soup - mashed potatoes with cheese and mushrooms turns out tender and unusual. Everyone should definitely try the cream-soup of champignons. The recipe is absolutely simple, and it takes very little time to cook.

Cooking steps:

First, boil the chicken broth, then put the potatoes in it and let it boil.
When the potatoes are ready, grate the curds into the broth and mix so that they dissolve.
Pour the broth with potatoes into a blender and chop so that the potatoes are not visible at all.
Fry the onion and mushrooms in a frying pan with oil. Fried champignons with onions put in a blender and chop everything again.

Put the finished soup - mashed potatoes into bowls, and decorate with chopped herbs on top. This soup must be served hot. The soup can be served with croutons cooked without eggs.

Lenten cream - champignon soup

Ingredients:

Potato - 3 pcs.,
Carrot - 1 pc.,
Onion - 1 pc.,
Champignons - 300 grams,
Garlic - 1 clove,
Flour - 1.5 tbsp.

When there is fasting, many people do not know what to cook. And some do not even realize that even in fasting you can cook delicious and hearty meals. This mushroom puree soup is very tasty, lean and beautiful.

Cooking steps:

Take water in a saucepan, put potatoes, carrots and half of the onion. Put on medium heat. Salt.
Fry onions and mushrooms in a pan, add salt.
When the vegetables are cooked, put them in a blender, pour in a little broth, and then put the mushrooms with onions. Grind all this well with a blender so that no pieces remain. When everything is chopped, transfer the soup to bowls.

You can decorate this soup with any herbal products. This cream soup can be eaten during the entire fast and for those who decide to lose weight a little.

The fashion for puree soups came to our kitchen a few years ago. Many consider this dish a delicacy. There are two options: cook cream soup on vegetable broth for dietary baby food, or add cream, cheese to please gourmets. mushroom soup looks better in the second version.

What is mushroom cream soup

Mushroom puree soup - simple and tasty dish, which is prepared from oyster mushrooms, chanterelles or porcini mushrooms chopped with a blender, diluted with cream and broth. Some housewives prefer to put potatoes in the soup to make it more satisfying and rich. Nuances:

You can make creamy mushroom soup with cream if you have a blender. Immersion is best, the one that is popular for baby food.
A simple dish can become a calling card, and in the future, having mastered the technology, you will be able to cook cream soups also from broccoli, peas, beans and other vegetables.
It is best to serve the soup with crackers and fresh herbs, spilling into small cups.

How to make creamy mushroom soup

The basic version of this soup involves only two main ingredients. This is almost any mushrooms and cream. However, creamy mushroom soup from champignons will turn out tastier if you flavor it with spices or add additional products. delicious condiment there will be fried onions, some potatoes, dried herbs or two to three tablespoons processed cheese. If sprinkled ready hot creamy soup with mushrooms and grated spicy cheese (for example, parmesan), you get an interesting spicy aftertaste.

In a slow cooker

Housewives who have a modern multicooker at their disposal can reduce cooking time. To make a fragrant cream soup with champignons, you will need:

mushrooms - 1 kg;
cream 20% fat - 250 ml;
bulb.

You can't leave this dish unattended. Prepare like this:

Grind the mushrooms and cook on the frying mode for 15-20 minutes. Then add the onion to the bowl.
Pour in a glass of water. Leave on the extinguishing mode for another half hour.
Turn off the multicooker, lower the blender into the bowl. Puree the mushrooms.
Thin with cream. Simmer another 40 minutes.

With melted cheese

The original mushroom soup-puree from champignons with cream is obtained with the addition of melted cheese. It is better to take liquid, from jars, however, in its absence, curds wrapped in foil are also suitable. In addition, you will need:

mushrooms - 1 kg;
bulb;
processed cheese - 100 g;
cream - 150 ml.

If you don’t have a slow cooker, making soup in a saucepan will be just as easy. Do this:

Chop the mushrooms and place in a bowl. Fill with water.
When the broth boils, remove the foam, salt and leave covered for 20 minutes.
Drain the broth into a separate bowl. Grind mushrooms with a blender. Add melted cheese, stir and leave covered.
Fry a finely chopped onion. Add to mushrooms.
Pour the preheated cream and a little broth into the pan so that the soup acquires the consistency of thick kefir. Bring to a boil. Garnish with herbs before serving.

From champignons and potatoes

More hearty recipe suggests that potatoes are added to the soup. You will need:

mushrooms - 1 kg;
potatoes - 2-4 pcs.;
cream - 250 ml;
nutmeg and other spices.

If you use very heavy cream(33%), you can limit yourself to a bag of one hundred grams. Then do this:

Cut the mushrooms into slices and place in a pot of water. Bring to a boil.
Lower the heat, add the chopped potatoes to the broth and cover with a lid.
After 30 minutes, drain the broth, then start whipping the puree with a blender. Add spices (you can use a bouillon cube with mushroom flavor).
Lightly heat the cream, pour them and the broth into the pan to bring the dish to the consistency of kefir. Then let the mushroom cream soup with cream boil again.

With cream and garlic

Creamy mushroom soup can turn out especially fragrant if it is cooked not in water, but in chicken broth. The calorie content will be higher, but the cream of champignon soup with cream cannot be regarded as light diet dinner. To prepare it you will need:

mushrooms - 1 kg;
chicken back;
potatoes - 3-4 pcs.;
garlic - 2-3 cloves;
bulb;
ground black pepper.

To give a delicate cheese flavor, try sprinkling ready-made mushroom soup with cream with grated cheese (gouda). Prepare like this:

Put the chicken in a saucepan, cover with water. When the broth boils, remove the foam, salt, reduce the heat. Cover with a lid.
Cut the potatoes into cubes, add to the pot.
Grind the mushrooms and fry with vegetable oil in a pan. Add finely chopped onion.
Carefully remove the chicken from the pan, leave to cool.
Drain the broth into a separate bowl. Grind potatoes with a blender.
Add cream, pressed garlic, salt and spices to the puree. Cover with a lid.
Carefully separate the chicken meat from the bones, mix with mushrooms, then put everything on the potatoes.
Dilute with broth to the consistency of kefir. Boil.

Into the cold winter evening champignon puree soup, served piping hot, will warm you up, delight you with a wonderful mushroom aroma and delicate creamy taste!

Puree soups are one of the most popular dishes in children's and dietary nutrition: they are simply and quickly prepared, and due to their grated texture, they are easily digested.

You can make soup puree from meat, fish, cereals, vegetables ... But, perhaps, the most original version this dish is champignon soup. These mushrooms have a lot of advantages: they do not contain toxins, they are much easier to digest than their forest relatives, and you can buy champignons at any store and at an affordable price.

Very popular mushroom puree soups from champignons in European cuisine. They are adored by the Greeks, Italians and French. And this is not surprising. Hearty, fragrant, melting in your mouth - you will fall in love with this soup from the first spoon. FROM popular recipes this delicacy, get acquainted in our article.

5 champignon soup recipes

Recipe 1. Classic puree soup from champignons

Ingredients: 2 tablespoons of butter, 500 g of fresh mushrooms, 1 tablespoon of olive oil, 1.5 liters of chicken broth (for dietary option- water), 200 ml of cream, 3 cloves of garlic, 1.5 tablespoons of flour, 1 onion, herbs, salt, pepper and other spices to taste.

Wash the mushrooms and cut into thin slices. Brown the finely chopped onion and garlic in a large, high-sided skillet over olive oil. Add mushrooms to fried vegetables. Simmer for about 10 minutes, stirring constantly, and at the very end add the flour, mix well and cook for another 2 minutes until the flour turns golden. Then pour the broth into the pan, salt, add spices, your favorite herbs as desired and grind with a blender to homogeneous mass. Pour the finished puree into a saucepan, pour in the cream, season with a piece of butter and cook for another 10 minutes. Pour the prepared champignon soup into bowls and garnish with chopped herbs. If desired, it can be served with grated parmesan.

Recipe 2. Vegetable puree soup from champignons

Ingredients: 300 ml chicken broth with meat, 250 g mushrooms, 2 carrots, 100 g ice cream green peas, 1 small zucchini, 3 onions, 1 tablespoon flour, 2 tablespoons curry powder, 100 ml dry white wine, 2 sprigs of green onions , 100 ml cream, 50 g butter, 1 glass of water, salt, ground white pepper and celery root.

Peel the carrots and celery root and chop into strips. Rinse the onions and mushrooms well, peel and cut. Melt 25 g of butter in a saucepan, put prepared vegetables there, add salt and pepper to taste. Simmer the vegetables over medium heat for 3 minutes, and then remove them from the pan. Melt the remaining butter again, sift in the flour, stirring constantly, and fry the flour over medium heat until nicely golden, about 2 minutes. Remove the chicken from the broth and cut into pieces. Strain the broth. Mix the toasted flour with wine, cream and water and add to the broth. Mix well, add the peas, season with curry and cook for 7 minutes. Then send vegetables, chicken to the soup and puree with a blender. Serve sprinkled with chopped green onions.

Recipe 3. Cheese champignon soup

Ingredients: 2 pcs. potatoes, 500 g of champignons, 1.2 l of water, 200 g of processed cheese, herbs, favorite seasonings, salt to taste, vegetable oil and croutons for serving.

Cut the cheese into small pieces. Peel the potatoes, cut into cubes and put them together with melted cheese in a pot of water. Boil 10 minutes. During this time, the cheese should completely dissolve. While the potatoes are cooking, finely chop the onion and fry in vegetable oil until golden brown. Mushrooms fry separately, after cutting them into pieces. Send the contents of both pans to a saucepan with the finished potatoes, salt, add greens and your favorite spices (bay leaf, nutmeg, black peppercorns, garlic, dill), boil everything together for 5 minutes, and then beat well with a blender. Serve with croutons or crackers.

Recipe 4. Mushroom soup with cauliflower

Ingredients: 1 head of cauliflower (about 400 g), 400 g of mushrooms, 2 onions, 200 g of potatoes, 2 cloves of garlic, 1 cup of cream, 1 tablespoon of olive oil, 2 tablespoons of butter, 2 tablespoons of flour, salt and white pepper to taste.

Wash the cauliflower. Clean the onion. Finely chop the washed and dried champignons, set aside 100 g of mushrooms, and put the rest on a buttered and heated frying pan. Send finely chopped onions to them. Stew the vegetables over low heat until cooked, then put in a saucepan, add 1 liter of water, put on fire and, while the water is heating, disassemble the cauliflower into inflorescences and send it to the vegetables. Salt the soup, and when it is cooked, beat with a blender or mixer until creamy. Heat the butter in a frying pan and, with continuous stirring, so that lumps do not form, sift the flour into it. Put the reserved mushrooms on a baking sheet, salt a little, lightly sprinkle with olive oil and bake in the oven. Then add cream and freshly ground white pepper and send the contents of the pan to the already whipped puree. Before serving, the champignon soup must be warmed up, poured into plates and served with baked mushrooms on top.

Recipe 5. Lean puree soup from champignons

Ingredients: 300 g of potatoes, 500 g of champignons, 1 medium carrot, 2 tablespoons of flour, 1 onion, herbs, parsley root, 3 tablespoons of vegetable oil, salt and spices to taste. Croutons and sesame seeds for serving.

Boil the peeled potatoes. Let it cool down a bit and then mash into a puree. In another saucepan, cook mushrooms with carrots and celery root in lightly salted water. You need to take about 0.7 liters of water. As soon as the mushrooms and vegetables are cooked, remove them from the broth. Peel the onion, finely chop, brown a little in butter and, stirring constantly, sift the flour. Keep the pan on the heat until the flour turns golden. Combine all the ingredients - onions, vegetables, mushrooms, broth, add greens, your favorite spices, send to a blender bowl and chop. Serve soup with croutons sprinkled with sesame seeds.

Light creamy texture, rich mushroom aroma, pleasant creamy taste champignon puree soup will appeal to both adults and children. This simple and hearty meal you can feed your whole family. And in order for the mushroom soup to sparkle with new shades of taste, you can chop the petiole celery, rosemary leaves, basil, fried bacon, sesame seeds, finely crushed nuts into it.

“Cook with love and eat healthy!”
Alesya Musiyuk for site site