Creamy champignon soup diet dish in the world, since 100 grams of these mushrooms contain only 27 kilocalories. That is why this dish takes pride of place in the list of fitness nutrition and is so loved by the female half of humanity. Vegetarians also highly appreciate champignons, because in terms of protein they are comparable only with meat products. Many studies have confirmed that these mushrooms are antioxidants, and therefore prevent the development of cancer. Mushrooms contain vitamin B, so having a cream soup from them for dinner, you can quickly bring the body into tone after a busy day.
For the preparation of any dishes from champignons, it is recommended to use exclusively fresh mushrooms. Beware of ready-made sliced and frozen champignons, no one can guarantee that mushrooms were used for freezing good quality. Mushrooms can be eaten raw, but this does not apply to purchased mushrooms, because manufacturers treat them with chlorine to increase shelf life.
Champignons are classified as mushrooms industrial production, since more than 80% of these mushrooms are grown in artificial conditions specifically for sale. They can be added to children food without fear. In addition, the amount of allergens in champignons is minimal, which is why doctors advise starting to acquaint children with the taste of mushrooms from them. Of course, you shouldn't give fried potatoes with mushrooms little child(after all, this is a difficult-to-digest dish even for adults), but cream of champignon soup will come in handy for baby foods.
One of the invariable ingredients of any cream soup is milk, cream and butter. They can be used together to make soup, or separately. Thanks to these ingredients, the cream soup is the most nutritious and has an incomparable texture. And if you lightly season the champignon cream soup with thyme, the taste of the dish will sparkle with new colors.
How to cook mushroom cream soup - 15 varieties
It is with this recipe that you should start your acquaintance with cream of champignon soup. Simple ingredients and a minimum of work at the stove will definitely be appreciated by hostesses.
Ingredients:
- Champignons - 400 grams
- Onion - 1 piece
- Cream 20% - 200 grams
- Potato - 1 piece
- Croutons - 1 handful
- Vegetable oil - 2 tablespoons
- Greens - for decoration
- Ground black pepper, salt - to taste
Cooking:
We cut the mushrooms into slices vertically, select beautiful pieces to decorate the dish. Cut the onion into half rings. Peel the potatoes and cut into random pieces. Fry the ray until soft in vegetable oil, then add the mushrooms. Slightly fry until a beautiful golden color of the mushrooms. Add potatoes and water to cover vegetables with mushrooms. Cook until the potatoes are ready for about 20 minutes. Puree the soup with a blender. Selected mushroom slices are lightly fried until golden brown. Serve the dish, garnished with fried champignons and herbs. Crackers can be either put on a plate or served separately.
To make croutons yourself, you need to take a couple of pieces of a loaf or baguette and cut them into equal pieces. large pieces. We spread the future croutons on a baking sheet or in a baking dish, sprinkle olive oil, you can salt to taste and add dried herbs. We send the crackers to the oven, heated to 150 degrees for 15 minutes.
Almost everyone will like the original soup of vegetables and mushrooms, and due to the interesting color and favorable serving of the soup, such a dish can become a decoration of the celebration.
Ingredients:
- Champignons - 150 grams
- Tops at the radish - 4 bunches
- Potato - 4 pieces
- Butter - 1/2 tablespoon
- Cream - 4 tablespoons
- Lemon - 1/2 piece
- Shallot - 3 pieces
- Broth - 1 liter
- Greens - for decoration
- Salt, pepper - to taste
Cooking:
Cut mushrooms into slices vertically. We chop shallots. Peel the potatoes and cut into random pieces. We finely chop the tops. Fry the ray until soft in butter, then add the mushrooms. Slightly fry until a beautiful golden color of the mushrooms. Add potatoes, tops and broth so that it covers vegetables with mushrooms. Cook until the potatoes are ready for about 20 minutes. Puree the soup with a blender. Add to soup lemon juice and cream. Taste, salt, pepper. Boil the dish for another ten minutes and serve, decorate each serving with herbs.
A great option for lovely ladies who love creamy soups. The dish is tender and low-calorie.
Ingredients:
- Champignons - 800 grams
- Onion - 1 piece
- Butter - 100 grams
- Sunflower oil - 2 tablespoons
- Flour - 60 grams
- Broth - 250 milliliters
- Milk - 1 liter
- Cream - 500 milliliters
- Basil - ½ teaspoon
- Lemon juice - 1 teaspoon
- Croutons - for decoration
Cooking:
We disassemble the mushrooms into hats and legs. We cut the mushroom caps into slices vertically, select beautiful pieces to decorate the dish. Cut the remaining caps and legs into small cubes. We chop the onion finely. Fry the ray until soft in butter, then add the legs of the mushrooms and half of their caps. We simmer mushrooms with onions under a closed lid for 4 minutes, but do not fry. Pour flour, the mass should thicken. Add the broth to the vegetables, wait until it is completely absorbed by the onion and mushrooms. Pour in half the milk and half the cream. Add dairy products in portions and slowly. Pour in the basil, mix and puree the soup with a blender. AT ready soup put the rest of the mushrooms, cook for ten minutes. Pour in the remaining milk, cream, lemon juice. Stir, if the soup is thick and creamy - remove from the stove. If not, then cook until desired thickness. Selected mushroom slices are lightly fried until golden brown. Serve the dish, garnished with fried champignons and croutons.
Of course, you can’t do without a meat variation of mushroom cream soup. After all, men appreciate first courses for their nutritional value.
Ingredients:
- Champignons - 1 kilogram
- Turkey fillet - 400 grams
- Cream - 400 milliliters
- Carrot - 1 piece
- Potato tuber - 3 pieces
- Dill - 1 bunch
- Lemon - ½ pieces
- Salt, pepper - to taste
Cooking:
Cook the chopped turkey fillet until tender in salted water. Cut the mushrooms into pieces. Peel the potatoes and cut into random pieces. Grate the carrot. Finely chop the dill. In separate pans, fry the mushrooms and carrots with potatoes. To the broth the finished fillet add mushrooms, potatoes, carrots and dill. Puree the ingredients in a blender. Taste, salt, pepper. Squeeze lemon juice, add cream. Boil the dish for another ten minutes and serve.
Turkey fillet can be safely replaced with chicken or rabbit meat. The taste of the dish, of course, will change, but the soup will still turn out rich and interesting.
Just a few ingredients, a minimum of time spent on cooking, and a gorgeous soup is ready! Even a schoolboy can make such a lunch for himself.
Ingredients:
- Champignons - 200 grams
- Potatoes - 4 pieces
- Onion - 1/2 piece
- Garlic - 1 head
- Rye bread - 2 pieces
- Salt, pepper - to taste
Cooking:
Cut the mushrooms into pieces. Finely chop the onion. Peel the potatoes and cut into random pieces. Let cook for 20 minutes until done. Fry the ray until soft in vegetable oil, then add the mushrooms. Slightly fry until a beautiful golden color of the mushrooms. Add the roast to the boiled potatoes. Puree the soup with a blender. We cut the bread, rub each piece carefully with garlic. Bake croutons for 15 minutes at 180 degrees. Serve the dish, garnished with rye garlic breadcrumbs.
Another great variation on a hearty, creamy mushroom soup. With it, winter evenings will not seem so cold.
Ingredients:
- Pork - 250 grams
- Champignons - 500 grams
- Sour cream - 50 grams
- Butter - 50 grams
- Broth - 2 cups
- Nutmeg - 1 pinch
- Salt, pepper - to taste
Cooking:
Pork cut into small portions, fry in butter until golden brown. We cut the mushrooms into slices vertically, select beautiful pieces to decorate the dish. Slightly fry the mushrooms until a beautiful golden color in butter. Mix the pig with mushrooms, pour sour cream, simmer for 10 minutes. We add our stuffing to the boiling broth. We cook 10 minutes. We pour nutmeg. Puree with a blender. Serve the dish, garnished with fried champignons.
You can substitute pork with beef if you like. To make the soup the most dietary, the meat that you have chosen should not be fried, but boiled for an hour in salted water, then follow the instructions for cooking the dish.
Do not miss this recipe, this dish is definitely a must-have! This cream soup can decorate even a romantic dinner.
Ingredients:
- Potato - 100 grams
- Leek - 150 grams
- Shallots - 150 grams
- Olive oil - 30 milliliters
- Butter - 80 grams
- White mushrooms - 100 grams
- Mushroom broth - 500 grams
- Cognac - 50 milliliters
- Cow's milk - 300 milliliters
- Cream - 150 milliliters
- Truffle oil - 2 milliliters
- White croutons - 250 grams
- Salt, pepper - to taste
Cooking:
Cut mushrooms into slices. We chop the whole onion. Peel the potatoes and cut into random pieces. Pour olive oil into a saucepan and sauté the onion with potatoes in it. Add butter, wait until it melts. Add all types of mushrooms. Slightly fry until a beautiful golden color of the mushrooms. Pour in the broth, cognac, cream and milk. Cook until the potatoes are ready for about 20 minutes. Puree the soup with a blender. Serve the dish, decorating with crackers and pouring truffle oil.
lovers cheese soups will definitely appreciate this dish. Delicate structure and attractive cheese flavor will remain in the memory of gourmets for a long time.
Ingredients:
- Champignons - 1 kilogram
- Cream - 400 milliliters
- Processed cheese- 300 grams
- Onion - 1 piece
- Butter - 80 grams
- Nutmeg - 1 pinch
- Salt - to taste
Cooking:
Cut mushrooms into slices vertically. We cut the onion into half rings. Fry the mushrooms in a saucepan in butter until all the juice has evaporated from them, add the onion and continue to fry until the onion is soft. Pour in a liter of water, cook the ingredients for 15 minutes. Drain the broth, puree the mushrooms with an onion blender. Pour in the broth again, and then the cream. Bring to a boil. We introduce cheese in portions, wait until it dissolves. Bring to a boil again, throw in a pinch of nutmeg, stir, remove from heat. Add soup to taste.
Very light and refined soup for real ladies. The recipe belongs to the category fast cooking” and designed for those who do not like to stand at the stove.
Ingredients:
- Champignons - 150 grams
- Onion - 50 grams
- White mushrooms - 60 grams
- Cream - 75 milliliters
- Broth - 150 milliliters
- Salt, pepper - to taste
Cooking:
We cut the mushrooms into slices vertically, select beautiful pieces to decorate the dish. Cut the onion into half rings. Fry the ray until soft in a saucepan in vegetable oil, then add the mushrooms. We continue to fry for 5 minutes. Pour in the broth, cook the future soup for another 15 minutes. Puree the soup with a blender. Add cream and mix well. Salt, pepper as desired. Selected mushroom slices are lightly fried until golden brown. Serve the dish, garnished with fried champignons.
A light summer soup for a hot day when you don't want to fill your stomach with heavy food. Also, the soup is perfect for a lean table.
Ingredients:
- Champignons - 150 grams
- Eggplant - 1 piece
- Tomato - 1 piece
- Onion - 1 piece
- Broth - 250 milliliters
- Bread crumb - 150 grams
- Soy sauce - 4 tablespoons
- Garlic - 4 cloves
- Salt, pepper - to taste
Cooking:
Cut mushrooms into slices vertically. Cut the onion into half rings. Peel the eggplant, cut into arbitrary pieces and add, leave for twenty minutes. After that, wash the eggplants under cold water from salt residue. Fry the ray until soft in vegetable oil, then add the mushrooms. Fry a little until a beautiful golden color of the mushrooms, do not forget to add two tablespoons of soy sauce. In parallel, fry the eggplants with garlic and soy sauce until the eggplants turn golden. Remove the skin from the tomato and chop the flesh. We put all the ingredients in a saucepan, pour boiling broth, add bread crumb. Cook for literally five minutes. Puree the soup with a blender. Add salt and pepper if desired.
To easily and simply remove the skin from the tomato, you need to pour boiling water over it. First, make a cross-shaped incision at the end of the tomato. After the tomato has been in boiling water for 10 minutes, the skin will almost peel off the vegetable itself.
The ingredients for this soup are always available even for a fast family budget. But the taste of the dish turns out to be truly royal.
Ingredients:
- Champignons - 200 grams
- Royal champignons- 100g
- Potato - 120 grams
- Carrot - 80 grams
- Onion - 80 grams
- Soy sauce - 40 grams
- Water - 300 grams
- Cream - 150 grams
- Garlic - 1 clove
- Seasonings, salt - to taste
Cooking:
We cut the mushrooms into slices vertically, select beautiful pieces to decorate the dish. Cut the onion into half rings. We clean the potatoes and cut them into arbitrary pieces, we also do the same with carrots. Fry the ray, potatoes and carrots in vegetable oil, in parallel, fry the mushrooms in another pan. Mushrooms are fried until a beautiful golden color, until fully cooked. We fry the vegetables for literally five to ten minutes, then pour in 200 grams of water. Cook until the potatoes are ready for about 20 minutes. The vegetables are cooked, which means you can finish working with the soup. Add finely chopped garlic, half of the fried mushrooms to the vegetables, soy sauce and cream. Puree the soup with a blender. We spread the remaining fried mushrooms in the cream soup, salt and pepper to taste.
With the help of bacon, any soup will become the most delicious, but when both the soup is delicious and the bacon is in place, a culinary masterpiece appears.
Ingredients:
- Champignons - 600 grams
- Cream - 300 milliliters
- Onion - 1 piece
- Carrot - 1 piece
- Garlic - 2 cloves
- Bacon - 4 strips
- Butter - 75 grams
- Wheat flour- 1 tablespoon
- Salt pepper
Cooking:
We disassemble the mushrooms into hats and legs. Cut the caps into slices vertically. Pour the legs with water and cook for 15 minutes. Received mushroom broth we filter. Cut the onion into half rings. We chop the carrot. Mince the garlic. Fry the garlic, onion and carrot until soft in half butter. As soon as the frying becomes soft - add the mushroom caps. Slightly fry until a beautiful golden color of the mushrooms. Meanwhile, fry the bacon in a dry frying pan. We prepare a thickener for soup - mix the remaining butter with flour. We shift the thickener to the mushrooms. Fry until a thick homogeneous mixture without lumps of flour is obtained. We spread the frying of vegetables and mushrooms in a saucepan, pour in the broth and cream. We cook for five minutes. Puree. Pour the soup into a bowl and garnish with bacon.
The perfect recipe for Lenten menu, nothing superfluous, only well-known ingredients. The dish is affordable and delicious.
Ingredients:
- Champignons - 400 grams
- Cream - 60 milliliters
- Leek - 40 grams
- Celery - 40 grams
- Onion - ½ pieces
- Broth - 130 milliliters
- Butter - 50 grams
- Vegetable oil - 1 tablespoon
- Wheat flour - 30 grams
- Milk - 0.8 liters
- Lemon juice - ½ teaspoon
- Basil - 1 pinch
- Salt pepper
Cooking:
Separate the mushrooms into caps and stems. We cut the hats into slices vertically, select beautiful pieces to decorate the dish. The legs are just finely chopped. Finely chop the onion and celery. In a saucepan, fry the celery, a ray with legs and half of the mushroom caps until soft in butter and vegetable oil. Mushrooms should be stewed, but not fried. Stir in the flour, continue to fry for four minutes. Then add hot broth and milk. Stir the soup constantly so that lumps of flour do not form. The soup has thickened - you can puree it with a blender. Add the remaining mushroom caps to the cream soup and cook for 15 minutes. Remove from heat, add cream, basil and lemon juice. We try, add to taste. Selected mushroom slices are lightly fried until golden brown. Serve the dish, garnished with fried champignons and croutons.
Thanks to the delicate taste of curd cheese, the cream soup just melts in your mouth. For all lovers of cheese soups, the recipe is a must-have!
Ingredients:
- Champignons - 500 grams
- Curd cheese - 150 grams
- Broth - 1 liter
- White onion - 1 piece
- Butter - 100 grams
- Vegetable oil - 20 grams
- Cream - 100 grams
- Parsley - for garnish
- Salt, pepper - to taste
Cooking:
We cut the mushrooms into slices vertically, select beautiful pieces to decorate the dish. Cut the onion into half rings. In a saucepan, fry the ray until soft in vegetable and butter, then add the mushrooms. Slightly fry until a beautiful golden color of the mushrooms. Pour the hot broth over the mushrooms and add cottage cheese, leave a couple of spoons of cheese for decoration. Cook soup until cheese is melted. Puree the soup with a blender. Add cream, stir well. Salt, pepper. Selected mushroom slices are lightly fried until golden brown. Serve the dish, garnished with fried champignons, parsley and a spoonful of curd cheese.
The original recipe for the classic French cream of mushroom soup. See for yourself, this dish cannot leave you indifferent.
Ingredients:
- Champignons - 300 grams
- Potato - 7 pieces
- Butter - 50 grams
- Onion - 1 piece
- Sour cream - 1 cup
- Water - 1.5 liters
- Croutons - for decoration
- Salt, pepper - to taste
Cooking:
Cut mushrooms into slices vertically. Cut the onion into half rings. Peel the potatoes and cut into random pieces. Let it cook for twenty minutes until done. Fry the ray until soft in butter, then add the mushrooms. Slightly fry until a beautiful golden color of the mushrooms. Add mushrooms to potatoes. Cook until potatoes are ready. Puree the soup with a blender. Add sour cream, salt and pepper to taste. Serve the dish, garnished with breadcrumbs.
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 diet food: they are easy and quick to prepare, and thanks to their grated texture, they are easy to digest.
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 fresh champignons, 1 tablespoon olive oil, 1.5 l 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 with 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, white ground 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 champignons, 1.2 l of water, 200 g processed cheese, greens, favorite spices, 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 the stewpan to the finished potatoes, salt, add herbs 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 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 into inflorescences cauliflower 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 flavor, the pleasant creamy taste of champignon soup-puree will appeal to both adults and children. This simple and hearty meal you can feed your whole family. And to mushroom soup played with new shades of taste, you can crumble 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
Mushroom puree soup with cream has a single recipe, but it is important to be able to give it some zest. This soup is hearty, tasty, but at the same time a simple dish. Many trendy restaurants offer creamy champignon soup as a first course to their guests. But it can be prepared at home without spending a lot of effort and products.
Features of soup-puree from mushrooms in the home menu
What do we know about mushroom soups, and even more so about puree soup? Mushroom soup with champignon puree with cream in winter time of the year. Although in the summer it will be a wonderful addition to the table. It has many advantages over regular soup in meat broth. The main advantages of puree soup:
- Light pleasant taste, which is a representative of the aristocratic menu.
- A nutritious but low-calorie dish, which is ideal for people who are watching their figure.
- Most ingredients contribute to better digestibility of other products.
- Any member of the family will like it, since the two main components, namely mushrooms and cream, do not cause allergic reactions and are liked by everyone without exception.
- It is practically impossible to get poisoned by the mushrooms that are part of the composition.
But still, some precautions should be taken when using this dish. For example, restrictions apply to children and older people.
Advice! For too young children, even this light dish from mushrooms can cause problems with digestive system. Therefore, it is better not to risk the baby's health by avoiding tasting.
There are also disadvantages in this dish:
- Not everyone likes the consistency of such a soup, especially if a person is an adherent of standard cuisine.
- Due to the presence dairy product in the composition of the dish, it can deteriorate very quickly.
- Not everyone can eat mushrooms, as some enzymes cause negative body reactions to the product.
- It is strongly not advised to use puree soup for people who have digestive problems.
Mushroom puree soup with cream is ideally combined with dried baguette or French loaf. It's great if you add a lot of finely chopped greens to the dish before the meal: parsley, dill.
The easiest champignon puree soup with cream for every home
So let's go! Consider the easiest way to cook fine dining. You can cook such a soup in just one hour, but the result will conquer the tastes of any gourmet. First you need to prepare all the products, and most importantly, decide on the concept of cooking.
AT standard recipe, for example, is used meat broth. in vegetarian and lean version used vegetable broth. But in any case, the broth should be salted. While the broth is on fire, champignons are added here.
Advice! Before immersing the mushrooms in the broth, you need to defend them in cold water. So, the vegetable will retain its taste as much as possible.
From champignons with cream - a task that even a novice cook can do. We offer several recipes.
Creamy champignon soup with cream: recipe number 1
For the soup you will need the following products:
- fresh or frozen champignons - about 800 grams;
- several potato tubers;
- 1 carrot and 1 medium-sized onion;
- 150 ml cream with a fat content of 20%;
- half a pack (about 100 grams) of butter;
- salt, pepper, bay leaf.
Cooking technology
Wash the potatoes, remove the skin, cut into slices and cook together with mushrooms in a small amount water. There is no need to cut the mushrooms. Put salt, peppercorns into the broth and melt the butter in a frying pan or saucepan. Finely chop the onion, rub the carrot. Sauté vegetables in oil. Pour in the cream. Once the potatoes and mushrooms are cooked, remove them from the pan. Also remove the parsley and pepper from the broth. Add the fried onions and carrots to the mushrooms. Grind all vegetables with a blender. Pour in the broth. Adjust the density with the amount of liquid. Mix well again, adding salt if necessary. Ready-made mushroom cream soup with cream, serve with sour cream. You can add croutons and greens.
Simple Creamy Mushroom Soup
Here is another simple and tasty recipe. To cook it, you need:
- 0.5 kg of fresh champignons;
- 3 medium sized potatoes;
- about 200 grams of cauliflower (fresh or frozen);
- 1 medium carrot;
- packaging (about 200 grams) of cream 20% fat;
- leek;
- a piece of butter;
- salt.
Cooking technology
Boil peeled and washed champignons for half an hour. Add carrots, cut into thin sticks, potatoes, cauliflower and leeks to them. Cook until vegetables are soft. Salt. Drain most of the broth into a separate container. Puree the remaining vegetables with a blender. Pour in a glass of cream and whisk again. When adding vegetable broth, adjust the thickness of the soup. Bring to a boil, but do not boil. Drizzle creamy champignon soup with butter and serve with sprigs of herbs.
Mushroom cream soup with garlic
This recipe includes the following products:
- a liter (5-6 glasses) of any broth or plain water;
- 0.5 kg fresh or (for example, champignons);
- 4 medium potatoes;
- 1 onion and a couple of cloves of garlic;
- 2 medium sized carrots;
- chopped greens (dill, basil, oregano, parsley);
- salt, peppercorns, bay leaves;
- vegetable oil for sauteing;
- piece of butter.
Cooking technology
Put a container with broth or water on the fire. As soon as the liquid begins to boil, throw mushrooms into it. Cut the potatoes into small cubes and add to the mushrooms. In a frying pan, sauté onions and carrots, which must first be chopped. Finely chop the garlic and add to the vegetables in the pan. Pour in some broth and simmer the dressing for 20 minutes. After that, put the onion mixture in a saucepan with mushrooms, salt, add pepper and parsley. Cook until the vegetables are fully cooked. 5 minutes before turning off, put a piece of butter in the soup. Blender bring ready meal until puree. Serve creamy champignon soup. The photo shows how you can decorate the dish.
Mushroom cream soup is a double pleasure from the combination fried mushrooms and tender cream sauce. Mushrooms and cream work great together, they come together almost at the cellular level, turning a boring first course into a real restaurant masterpiece.
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!
Ingredients
- mushrooms 400 g
- onion 1 pc.
- garlic 1 tooth
- butter 30 g
- vegetable oil 2 tbsp. l.
- chicken or mushroom stock 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
How to cook mushroom cream soup with champignons and cream
- 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.
I cut the onion 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!
