French cuisine gave the world gourmet soups made in the form of creams and puree soups. One of the most common recipes is creamy soup with champignons, the preparation of which now has a huge number of options.
Classic recipe
Wash mushrooms under cold water and then finely chop. Then fry the mushrooms in a well-heated frying pan for 10-15 minutes.
Remove the mushrooms from the pan and fry the finely chopped onion in the same oil.
Peel the potatoes and cut into cubes. While the mushrooms are frying, boil the potatoes in salted water for 20-25 minutes.
Pour broth (chicken or meat) into the pan, add mushrooms and potatoes, and then cook for another 15 minutes. Pour in a glass of milk, mix thoroughly, cook for 10 minutes.
About 5-6 minutes before it’s ready, pour flour into the soup through a sieve, add salt and pepper. Flour is needed to make the puree soup thick and similar to sour cream.
Whisk cream of mushroom soup from champignons with an immersion blender until formed homogeneous consistency. Serve to the table.
Creamy mushroom soup with champignons
- 350 gr. champignons;
- 4 potatoes;
- 2 onions;
- 30 gr. butter;
- cream (20%) - 450-500 ml;
- bread croutons - 30 gr.
Calorie content (per 1 serving) – 421 kcal.
First you need to boil the potatoes. To do this, wash the potatoes, put them in a saucepan and, after the water boils, cook for 20-25 minutes. You can check readiness by poking the potatoes with a fork - if they are soft, then it’s time to remove from the stove. To make the potatoes cook faster, you can cut them into 2-3 parts.
While the potatoes are cooking, prepare the onions and mushrooms. The onion needs to be peeled and then cut into small cubes. Wash the mushrooms and cut into slices. Place a frying pan over low heat, melt the butter and fry the onion until golden brown. Add champignons to the onion, stir and fry over low heat under the lid until tender.
When the potatoes are ready, drain the water, but not completely. Approximately 150-200 gr. pour some water from under the potatoes into a glass - it may come in handy. Add the fried mushrooms and onions to the pan with the boiled potatoes, pour in the cream, salt and pepper and use a blender to mix until smooth.
If it suddenly seems that the soup is too thick, add water from the potatoes (half a glass) and stir again. The puree soup is ready - serve with croutons.
Mushroom soup with melted cheese
Ingredients needed (for 4 servings):
- champignons – 500 gr;
- 200 gr. processed cheese;
- 2 onions;
- 2 carrots;
- croutons or crackers – 35 g;
- greens (parsley, dill) - to taste;
- 40 gr. vegetable oil.
Average cooking time – 45 minutes.
Calorie content (1 serving) – 180 kcal.
First you need to prepare the base - frying onions, carrots and champignons. To do this, you need to peel the onion and cut it into small half rings. Peel the carrots and then grate them. Place the frying pan on the stove, add vegetable oil and let it heat up well.
Fry the onion in a frying pan until transparent. Add carrots to the onion, stir and fry for another 8-10 minutes. At this time, while the onions and carrots are fried, finely chop the champignons. If the mushrooms are large, cut them into 4 parts; if they are small, it will be enough to cut them in half. Add champignons to onions, mix thoroughly. Cover the frying pan with a lid. You need to fry the mushrooms over low heat.
At this time, prepare the broth. Pour 1 liter of water into a saucepan and let it boil. Place the fried carrots, onions and mushrooms into boiling water, stir, and let cook for 7-8 minutes. Then grate into the pan processed cheese, you can do this directly suspended above the pan. Leave the soup to simmer for 20-25 minutes, making sure that the melted cheese is completely dissolved. You need to salt and pepper the soup 4-5 minutes before it is ready, always taking into account the salt in the processed cheese.
Wash and finely chop the greens and prepare croutons or croutons. Pour creamed mushroom soup from champignons with melted cheese into bowls, add croutons and herbs, and serve.
Lenten mushroom soup with oatmeal
Ingredients (for 4 servings):
- 350 gr. champignons;
- 120 gr. oatmeal (Hercules flakes);
- 1 medium onion;
- 30 gr. vegetable oil;
- parsley - to taste.
Cooking time – 40 minutes.
Calorie content (1 serving) – 167 kcal.
Peel the onion and cut into thin half rings. Place the onion in a well-heated frying pan with vegetable oil and saute until it turns golden and has a characteristic caramel aroma.
While the onions are frying, rinse the oatmeal under cold water. Those flakes that float to the surface must be drained along with water, otherwise ready dish they will be too hard. Oatmeal is needed to thicken the puree soup without the help of flour or starch.
Rinse the champignons under water, cut into slices and add to the onion. Stir in the onion and cover with a lid and place over low heat. When the mushrooms and onions are ready, transfer them to a saucepan and add water (1 liter).
Add soaked water to the pan oatmeal and boil for another 15 minutes. Add salt. Stir constantly for the last 6-7 minutes to prevent the oatmeal from burning. After removing the soup from the heat, let it stand for 8-10 minutes, during which time the puree soup will thicken noticeably.
Blend the slightly cooled soup with a blender until it reaches a creamy consistency. Sprinkle with cilantro or parsley before serving.
Cream soup of champignons and vegetables
Ingredients (for 4 servings):
- 250 gr. champignons;
- 150 gr. broccoli;
- 2 medium sized potatoes;
- 1 carrot;
- leeks – 2 pcs. (use only the white part);
- 1 onion;
- 40 gr. vegetable oil.
The average cooking time is 45 minutes.
Calorie content – 192 kcal.
Peel the onion and cut into small cubes. Cut the white part of the leek into rings. Grate the carrots through a coarse grater.
Pour vegetable oil into a frying pan and then heat well. Simmer the onion in the pan for 4-5 minutes, and then add the carrots. Stir, cover and fry for 7-8 minutes. Wash the mushrooms, cut out the rhizome, cut into thin layers and add to the onion. Stir and fry for another 12-15 minutes.
Pour 800-900 ml of water into the pan, peel the potatoes, cut into cubes and throw into the pan, boil until half cooked. Season the broth with salt and pepper. Wash the broccoli, cut into florets and place in the broth, let cook for another 4-5 minutes. Broccoli cooks very quickly, so it's important not to let it overcook.
Add vegetables and mushrooms from the frying pan to the broth, stir and cook for another 5 minutes. Remove from heat and use an immersion blender to blend until smooth. Pour into plates, add a pinch of herbs and serve. If desired, mushroom puree soup with vegetables can be decorated with grated cheese, croutons or capers.
Cooking tips
Champignons for cream soup can be used fresh, frozen, or dried. It is better to transfer frozen mushrooms the night before cooking from freezer on a regular shelf in the refrigerator. Otherwise, sudden defrosting in the microwave will kill all vitamins and useful microelements contained in mushrooms. But dried champignons will give the soup a richer aroma.
According to the canons French cuisine, main secret The success of any puree soup is a correctly selected base, that is, the broth on which it will be cooked. In most cases, cooks use chicken or meat broth, cooked from lean meat. But cream soups are traditionally prepared with milk or sour cream - hence the name, this soup looks like cream.
You can buy croutons at any store, or you can make them yourself. To do this, just cut the loaf, sprinkle with olive or vegetable oil and dry in the oven.
You should carefully choose soup thickeners. If it is flour, then you need to add it gradually, sifting it - otherwise there will be lumps. For thickness, cooks recommend using onions.
The potatoes for making puree soup must be completely prepared, otherwise there will be difficulties with pureeing.
By replacing animal products with vegetable ones, puree soup can be prepared on fasting days. For example, exclude cream, milk and eggs from the composition, and replace butter with vegetable oil.
It is better to cook soup “at one time”. In the refrigerator, this soup will harden, and when reheated, the taste will not be the same as immediately after cooking. This is especially true for soups that contain heavy cream or vegetable oil - when heated, they rise to the surface, forming a thick, fatty film.
Step 1: prepare the mushrooms.
Wash the champignons thoroughly under running water and place on a cutting board. Using a knife, remove the rough spots on the stems and caps and then cut the mushrooms into small pieces of arbitrary shape. Transfer the crushed component to a free plate.Step 2: prepare the onion.
Using a knife, peel the onion and rinse thoroughly under running water. Place it on a cutting board and finely chop it into cubes. Transfer the crushed component to a clean plate.
Step 3: prepare the garlic.
Using a knife, peel the garlic and then rinse lightly under running water. Place the cloves on a cutting board and finely chop. Transfer the crushed component into a free saucer.
Step 4: prepare the mushroom fry.
Place a piece of butter in a frying pan and pour in the olive oil. Place the container on medium heat. When the oil is hot and melted, place the champignon pieces in the pan. Stirring everything from time to time with a wooden spatula, simmer the mushrooms until all the liquid has evaporated. Immediately after this, add chopped onion and garlic to the pan, mix everything well again and fry the vegetables until light golden brown. Then turn off the burner and set the pan aside for now.
Step 5: prepare the parsley.
We wash the parsley under running water. Shake it off by weight so that excess liquid drips off, and transfer the greens to a cutting board. Using a knife, finely chop the component and then transfer it to a free saucer.
Step 6: prepare the champignon cream soup.
Using a wooden spatula, transfer the fried mushrooms into a saucepan and fill the container with broth. Place the container on medium heat. Then pour the cream into the pan, and also add salt and black ground pepper. Mix everything thoroughly with available equipment and bring the soup to a boil. Immediately after this, turn on low heat and cook the dish for 15-20 minutes.
After the allotted time has passed, remove it using a tablespoon. 1/3 part mushrooms and put them aside in order to decorate our soup later. Turn off the burner and set the pan aside. Using a blender, puree the dish at medium speed for 2-3 minutes until a homogeneous mass is formed without pieces of vegetables and mushrooms. That's it, the champignon cream soup is ready!
Step 7: Serve the champignon cream soup.
Immediately after cooking, pour the puree soup using a ladle into deep plates, decorate with pieces of champignons, finely chopped herbs and serve to the dinner table. If desired, the dish can not be decorated, but served in its standard form, so that everyone can independently add herbs or even croutons, which are ideal for this soup.
Enjoy your meal!
For greater thickness, you can boil several small potatoes. In this case, you can no longer use the broth, but add mushroom frying to boiled potatoes. You can also dilute the mixture as needed. a small amount boiled water and only after that puree with a blender until smooth.
If you don’t have an electrical appliance like a blender at hand, then it’s better not to prepare this puree soup. After all, even when using a meat grinder with a fine grid, there will still be pieces of mushrooms in the dish. And then it’s up to your discretion: if you like such soups, then you can grind everything using a meat grinder.
The finished puree soup can be stored in the refrigerator, but not longer than 2-3 days, as the taste and aroma may change.
If you have a special cauldron in which you can fry various ingredients, then you can immediately fry mushrooms and other vegetables in it, and then pour everything with broth and cream, and continue cooking puree soup in the same container. It’s much more convenient and there’s no need to wash extra dishes.
One trick you can use to make the process a little smoother is to have all your ingredients ready. This means chopping mushrooms, preparing milk, broth, and having measuring spoons. The reason for this is that each stage of cooking happens quite quickly. There's only a minute to melt the butter and then about 5 minutes to cook the mushrooms. After that, the flour is prepared for about a minute, and then the broth is added.
Can be used different mushrooms in this recipe, but traditionally the most the best option For mushroom soup champignons remain. You can also use chicken broth instead of beef broth, or even get by with vegetable broth. Mushroom broth in well-stocked containers or at natural food stores.
You can also make this soup dairy-free by using broth or milk substitute. You can also go gluten-free by using sweet rice flour.
The secret to getting a smooth, creamy consistency from the mushrooms is to cook them slower and longer so they become soft and tender. This is the only way to get a good creamy soup, otherwise the mushrooms will mix with a grainy consistency.
This soup can be stored for 4 to 5 days in the refrigerator. It can be stored in the freezer.
How to cook mushroom soup with champignon puree and cream - 15 varieties
One of the classic and simple options preparing this soup.
Ingredients:
- Champignons - 500 g
- Onion - 1 pc.
- Celery - 40 g
- Garlic - 1 clove
- Flour - 2 tbsp.
- Fresh thyme - 2 tsp.
- Vegetable or chicken broth - 1 l
- Cream - 250 ml
- Sunflower or olive oil - 1 tbsp.
- Butter - 1 tbsp.
- Salt and pepper (to taste)
Preparation:
Chop onion, celery and mushrooms. Fry in a large frying pan on vegetable oil. Add spices and squeezed garlic.
Add flour and butter to the mushrooms and fry. Add broth and cook until tender. Add cream. Beat the soup with a blender.
Warm rich soup is suitable for both hearty lunch, and for serving to guests. It is better to prepare the dish 30 minutes before serving.
Ingredients:
- Chicken thighs (boneless and skinless) - 500 g
- Salt and ground black pepper
- Unsalted butter - 2 tablespoons
- Garlic - 3 cloves
- Champignons (thinly sliced) - 500 g
- Carrots (peeled and diced) - 3 pcs.
- Celery (diced) - 2 stalks
- Dried thyme - 1/2 teaspoon
- Flour - 1/4 cup
- Chicken broth - 4 cups
- Bay leaf - 1 pc.
- Parsley leaves (chopped) - 2 tablespoons
- Rosemary - 1 pc.
Preparation:
Heat olive oil in a large saucepan over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to pan and cook until golden brown, about 2 to 3 minutes; postpone.
Melt butter in a saucepan over medium heat. Add garlic, mushrooms, onions, carrots and celery. Cook, stirring occasionally for about 3-4 minutes. Add thyme and cook for about 1 minute.
Add flour and cook until lightly browned, about 1 minute. Add chicken broth Bay leaf and chicken thighs. Cook until thick, about 4-5 minutes.
Add salt and pepper to taste. If the soup is too thick, add more broth as needed until the desired consistency is reached.
Serve immediately, garnished with parsley and rosemary.
For people who are used to living at a fast pace, but still want to enjoy homemade warm soup instead of fast food.
Ingredients:
- Mushrooms - 150 g
- Onion (half) - 1 pc.
- Broth - 240 ml
- Cream 33% - 120 ml
- Garlic - 1 clove
- Salt, pepper - to taste
Preparation:
Cut the mushrooms into slices. Cut the onion into cubes. Squeeze or finely chop the garlic. Fry everything in a frying pan.
Transfer the contents of the pan to the saucepan, add broth and cook. After the soup is ready, add cream and beat with a blender.
This version of mushroom cream soup is more different original taste. You can surprise with this dish without spending money on ingredients.
Ingredients:
- Fresh mushrooms Shiitake - 200 g
- Fresh Champignon mushrooms - 300 g
- Fresh porcini mushrooms - 300 g
- Olive oil - 1 tablespoon
- Unsalted butter - 100 g
- Onion (diced) - 1 pc.
- Carrots (chopped) - 1 pc.
- Thyme - 1 tbsp.
- Black pepper
- Leeks (diced) - 2 pcs.
- Flour - 1/4 cup
- Dry white wine - 1 glass
- Broth - 1 cup
- Cream - 1 glass
- Parsley leaves - 1/2 cup
Preparation:
Clean the mushrooms by wiping them with a dry paper towel. Separate the stems and roughly chop. Cut mushroom caps.
To make broth, heat olive oil and 1 tablespoon butter in a large saucepan.
Add chopped mushroom stems, onion, carrots, thyme sprig, 1 teaspoon salt, 1/2 teaspoon pepper and cook over medium heat for 10-15 minutes until vegetables are tender. Add 6 cups water, bring to a boil, reduce heat and simmer for 30 minutes. Beat with a blender.
In another pan, add and heat the remaining oil, add the leeks. Cook over low heat for 15-20 minutes until the leeks begin to brown. Add the chopped mushrooms and cook for 10 minutes or until browned and tender. Add flour and cook for 1 minute. Add white wine, and stir for another minute.
Add mushroom broth, chopped thyme leaves, 1 1/2 teaspoons salt, 1 teaspoon pepper and bring to a boil. Reduce heat and simmer for 15 minutes. Add broth, cream and parsley; season with salt and pepper and heat but do not boil. Serve hot.
Processed cheese and cream are best combination For cream soup, especially with such an iconic ingredient as Champignons.
Ingredients:
- Processed cheese - 200 g
- Champignons - 300 g
- Cream - 100 ml
- Salt, pepper - to taste
- Onion - 1 pc.
- Potatoes - 300 g
- Chicken fillet- 200 g
- Vegetable oil
- Butter - 1 tbsp.
Preparation:
Cover chicken fillet with water. Add salt and cook for about 20 minutes.
Chop the champignons and onion and fry in a frying pan with butter. Add butter and melt it.
Cut the potatoes into cubes.
Remove the chicken from the broth and also cut into cubes.
Add the potatoes and chicken back to the broth. Add mushrooms and onions there. Season the soup with spices.
After boiling, add melted cheese and stir the soup.
This creamy mushroom soup requires very few ingredients. This soup is healthy, vegetarian, gluten-free, absolutely delicious and full of divine creamy flavor.
Ingredients:
- Olive oil - ½ tablespoon
- Champignon mushrooms (sliced) - 454 g
- Garlic - 8 cloves
- Onion (finely diced) - about 3/4 cup
- Salt - 1 teaspoon
- Vegetable broth - 3 cups
- Coconut milk - 300 ml
- Vegetable cream - 300 ml
- Thyme (stems removed) - 4 sprigs
Preparation:
Heat olive oil in a large, deep saucepan over medium heat. Add mushrooms, garlic, onion, salt and pepper. Mix together and fry until the mushrooms begin to release their natural juices and become fragrant, about 8 minutes.
Pour in the vegetable broth and coconut milk. Add thyme. Stir together and bring to a boil, then simmer for 15 minutes. Add cream.
Beat everything in a blender. Serve hot.
A recipe for a traditional mushroom soup, adapted for cooking in a slow cooker.
Ingredients:
- Champignons - 500 g
- Onions - 1 pc.
- Cream - 200 mil
- Water - 10 ml
- Black pepper
- Dill
- Olive oil
- Crackers
Preparation:
Chop onions and mushrooms. Add oil, onions, mushrooms to the slow cooker and simmer. Place the ingredients in a blender and blend until creamy.
Place everything back into the slow cooker. Add water, cream and spices. Cook for 15 minutes. Garnish with dill if desired.
This refined taste creamy mushroom soup is rich in mushrooms with the addition of whole grain barley.
Ingredients:
- Barley - ½ cup
- Chicken or mushroom broth - 4½ cups
- Dried champignons - 400 g
- Boiling water - 2 cups
- Oil - 2 teaspoons
- Olive oil - 1 tablespoon
- Shallot (chopped) - 1 cup
- Celery (finely chopped) - 1 cup
- Herbal spices - ½ teaspoon
- Salt - ½ teaspoon
- Black pepper - ½ teaspoon
- Flour - 2 tablespoons
- Dry sherry - ½ cup
- Cream - 1 cup
- Green onions(chopped) - ¼ cup
Preparation:
Soak barley in 1½ cups of broth and bring to a boil in a small saucepan. Cover, reduce heat to low and simmer for 30 to 35 minutes.
Peel the champignons and chop finely. Heat oil in a saucepan over medium heat. Add shallots and cook, stirring frequently, until softened, about 2 minutes. Add mushrooms and cook until they begin to brown, 8 to 10 minutes. Add some of the broth and spices and cook until softened, about 3 minutes. Sprinkle with flour and cook for about 1 minute.
Add the sherry and cook until most of the sherry has evaporated, about 1 minute.
Add remaining 3 cups broth; Raise the temperature to high and bring to a boil. Reduce heat and simmer, stirring occasionally, until soup thickens.
Add cooked barley and continue cooking for about 5 minutes. Add cream until heat is turned on. Garnish with onions.
Native recipe for this traditional creamy first course.
Ingredients:
- Champignons – 600 g
- Flour - 2 tbsp.
- Butter - 4 tbsp.
- Milk - 4 cups
- Water - 1 glass
- Onion - 1 pc.
- Carrots - 1 pc.
- Cream - 70 ml
- Spices
Preparation:
Peel the onions, carrots, mushrooms, chop and grind in a meat grinder. Add the mixture to the pan, add water and simmer.
Melt butter in a separate pan, add milk, flour and make sauce. Pour the sauce over the vegetable mixture. Simmer for about 10 minutes. Add cream and cook for another 10 minutes.
Roasted cauliflower gives this vegan soup a silky, creamy, and rich flavor.
Ingredients:
- Olive oil - 2 tablespoons
- Cauliflower - 1 pc.
- Salt and pepper
- Vegetable oil - 3 tbsp.
- Champignons - 500 g
- Onion (finely chopped) - 1 pc.
- Garlic (chopped) - 3 cloves
- Thyme leaves - 1 tablespoon
- Dry white wine - 1 glass
- Vegetable or mushroom broth - 4 cups
- Fresh parsley (finely chopped) - ¼ cup
- Cream - 100 ml
Preparation:
Preheat the oven to 200 degrees. Rough chop cauliflower for big flowers. Season with 1 tablespoon olive oil, salt and pepper. Place in an even layer on a parchment-lined baking sheet. Cook for 30 minutes.
Chop the mushrooms. Heat oil over medium heat in a large saucepan.
Add the mushrooms and thyme, seasoning lightly with salt and pepper. Mix. Cook the mushrooms until they have released most of their liquid.
Add onion, garlic and cook for about a minute. Add white wine, chicken broth and half the chopped parsley. Bring to a boil and cook for 15 minutes. Add cream. Remove from heat and add roasted cauliflower. Sprinkle in chopped fresh parsley.
If the soup is too thick, you can add a little more liquid.
It is also one of the favorite dishes among vegetarians. Mushrooms can be added in unlimited quantities.
Ingredients:
- Potatoes - 7 pcs.
- Water - 1.5 l
- Mushrooms (champignons)—300 g
- Onion - 1 pc.
- Butter (butter) - 1 tbsp.
- Greens - 1 bunch
- Cream - 1 glass
Preparation:
Peel, cut and boil potatoes.
Chop the onion and mushrooms and fry. Add to potatoes. Cook over low heat, stirring.
Remove the vegetables and place in a sieve. Leave the broth.
Beat the vegetables to a puree consistency.
Transfer the puree back into the pan with the broth. Heat the mixture, pour in the cream. As soon as the soup boils, remove from heat.
The soup can be decorated with herbs or remaining mushrooms.
This soup is low carb and gluten free. The soup is made with only 7 ingredients.
Ingredients:
- Olive oil - 1 tbsp.
- Onion (diced) - 1 pc.
- Mushrooms (chopped) - 400 g
- Garlic - 6 cloves
- Chicken broth (or vegetable broth for vegetarians) - 2 cups
- Cream (vegetable or coconut cream) - 1 glass
- Unsweetened almond milk(or coconut milk) - 1 cup
- Salt - 3/4 tsp.
- Black pepper - 1/4 tsp.
Preparation:
In a large saucepan over medium heat, sauté onions and mushrooms in olive oil. Add garlic and sauté for another minute.
Add chicken broth, cream, almond milk, sea salt and black pepper. Bring to a boil, then simmer for 15 minutes, stirring occasionally.
Using a blender, beat everything to a homogeneous puree consistency.
Ingredients:
- Mushrooms -300 g
- Spinach - 150 g
- Heavy cream- 100 ml
- Butter - 50 g
- Salt and pepper - to taste
Preparation:
Melt butter in a saucepan. Add chopped onions and mushrooms. After cooking the mushrooms, add the spinach.
Add 1 liter hot water, 100 ml cream and cook.
Beat the finished soup with a blender until creamy or puree.
Garnish the soup with fresh mint leaves.
Exquisite and original soup, which can be suitable as a holiday dish.
Ingredients:
- Leek (thinly sliced) - 1 pc.
- Oil - 15 ml
- Dried rosemary- 2 ml (½ teaspoon)
- Dried bay leaf - 1 pc.
- Garlic (chopped) - 1 clove
- Salt and pepper -
- Royal oyster mushrooms - 3 packs (100 g)
- Champignons - 227 g
- White wine - 175 ml
- Chicken broth - 500 ml (2 cups)
- Cream 15% - 125 ml (½ cup)
- Fresh parsley (chopped) - to taste
- Toasted pine nuts - to taste
- Parmesan cheese - to taste
Preparation:
Sauté leeks in oil in a large saucepan over medium heat for about 8 minutes.
Add rosemary, bay leaf, garlic, salt, pepper and cook for 2 minutes.
Add mushrooms and continue cooking for 10 minutes.
Add white wine. Reduce heat by half and cook for about 10 minutes.
Add broth and simmer for another 20 minutes.
Remove bay leaf and add cream.
Blend the mixture in a food processor until smooth.
Garnish with parsley, pine nuts and cheese.
This creamy, thickened cream of mushroom soup is easy to make and perfect for use in soups and a variety of other dishes.
Ingredients:
- Salted butter - 4 tablespoons (1/2 stick)
- White onion (finely chopped) - 1/4 cup
- Champignon mushrooms (finely chopped) - 3/4 cup
- Flour - 3 tablespoons
- Mushroom broth - 3/4 cup
- Milk - 1/2 cup
- Cream - 70 ml
- Dried thyme - 1/8 teaspoon
- Garlic powder - 1/8 teaspoon
- Salt - 1 pinch
- Ground black pepper - 1/4 teaspoon
Preparation:
Melt butter in a medium skillet over medium heat. Once the butter is melted, fry the onion for about 3-4 minutes. Add mushrooms and continue cooking for 2-3 minutes. The mushrooms should shrink in size and turn a little brown.
Sprinkle flour, salt, black pepper, thyme, garlic powder on top and let cook for 2 minutes.
Mix with mushroom broth and milk. Cook until soup thickens, about 5-9 minutes.
Add cream and turn off after 2 minutes. After the soup has cooled, it is fashionable to pour it into jars and preserve it.
The soup can be refrigerated in an airtight container for 1 week or frozen for up to 2 months.
I offer you a simple, aromatic and very tasty mushroom soup made from champignons. For the first recipes for this wonderful soup we will need the following products:
- 500 grams of fresh champignons
- two potatoes
- one carrot
- one medium onion
- 200 ml cream 10%
- greens to taste and desire
- salt and pepper to taste
Mushroom champignon soup: recipe
Peel the potatoes and champignons and place them in a pan with water. Set aside a few champignons in advance for decoration. Boil the remaining mushrooms and potatoes until tender. Then pour the remaining broth after cooking into a separate bowl. Three peeled and washed carrots on a medium grater. Peel the onion and then finely chop it. Place the chopped vegetables in a frying pan greased with vegetable oil and fry for about 10 minutes.
Place all cooked and fried products into the bowl of a food processor and finely chop. We put the mixture in a saucepan with the broth that we had left after boiling the potatoes and champignons. Add cream to our soup and cook over low heat until it boils. After the mushroom puree soup from champignons boils, add salt and pepper to taste.
We take the mushrooms that we set aside at the very beginning of cooking, cut them in half lengthwise and then fry them in a frying pan until golden. Place a couple of fried mushrooms in each bowl of soup and sprinkle with herbs to taste.
Recipe for mushroom soup with champignon puree No. 2
Products:
- one small onion
- 250 grams of champignons
- 40 grams butter
- 450 ml broth
- 25 grams flour
- 450 ml milk
- pepper and salt to taste
- 1 egg yolk
- 75 ml heavy cream
- greens to taste
Cooking method:
Chop the champignons coarsely. Onion - finely. Melt the butter in a saucepan, fry the onions and mushrooms under the lid for about five minutes. Remove a third of the mushrooms and set aside. Add, stirring, wheat flour and gradually pour in the broth. Bring to a boil, cook covered for about 25 minutes over low heat, then grind with a blender. Pour the soup back into the pan, add milk, stirring, and bring to a boil. Pepper, salt to taste and cook at a gentle simmer for about 5 minutes.
Beat the egg yolk with cream, add a little hot soup, stir and pour into a saucepan with soup. Warm up without bringing to a boil. Add the reserved fried mushrooms to the mushroom puree soup and garnish with herbs.
Recipe No. 3
- 5 cups fresh chopped mushrooms
- 1.5 cups chicken broth
- 0.5 cups finely chopped onion
- 3 tablespoons butter
- dried thyme, pepper and salt to taste
- glass of low-fat cream
- 3 tablespoons wheat flour
Cooking method:
Boil the champignons in the broth in a thick-bottomed saucepan with the addition of onion and thyme until tender (cook for 10-15 minutes). Grind the prepared broth in a blender or food processor.
Melt the butter in a saucepan, add flour, whisking until smooth. Add salt, pepper, cream and cooked mushroom puree. Stirring constantly, bring the puree soup to a boil and cook until thickened.
How to prepare mushroom cream soup from champignons (recipe No. 4)
Products:
- 4 tablespoons butter
- 1-2 onions
- 500 grams of champignons
- 4 cups vegetable broth
- two tablespoons of flour
- 2 medium potatoes
- glass of cream
- fresh parsley, salt and pepper to taste
Cooking method:
Melt butter in a saucepan and fry finely chopped onion for about 5 minutes. Cut the champignons into four parts, put them in a pan, and fry for another 5-7 minutes. Then add the chopped potatoes, add two tablespoons of flour, mix well. Slowly pour in the broth, stirring constantly to avoid lumps. Salt and pepper to taste, cook for 15-20 minutes. Pour the prepared broth into a blender, grind until smooth, pour back into the pan, add cream, and bring to a boil. Pour the hot mushroom soup into bowls and sprinkle with finely chopped parsley.
Champignon puree soup is a thick first course, which is prepared from crushed and pureed champignons and vegetables (potatoes, onions, carrots, celery, broccoli, cauliflower, etc.). Champignons are pre-fried or boiled. Mushrooms can be cooked separately or together with other vegetables. The base (vegetable or chicken broth, water or cream) is gradually poured into the mashed or pureed ingredients. The entire mixture is thoroughly mixed or whipped with a blender, after which the dish can be served. Typically, champignon puree soups are served hot or warm. In addition to vegetables, you can add pieces to the dish chicken meat, seafood, cheese and any other products to your taste. The main thing is that all components are harmoniously combined with each other. Sometimes puree soup is specially thickened with flour or pureed egg yolks.
Champignon puree soup - preparing food and utensils
From dishes and kitchen utensils you need to prepare a saucepan in which all the vegetables will be cooked, a frying pan for frying mushrooms and sautéing some vegetables, a fine sieve, a grater, a knife, a cutting board, a masher and a blender. It is best to serve the dish in small but deep bowls or bowls.
The champignons must be thoroughly washed, cut and fried. You can immediately add the mushrooms to the pan and simply cook them with other vegetables. Peeled potatoes are finely chopped, boiled, and then mashed using a blender or masher. Onion Most often they are pre-sautéed.
Recipes for creamy mushroom soup:
Recipe 1: Champignon cream soup
Very tender fragrant first dish. The soup has a pleasant creamy consistency, which is made even more tender and tastier due to the cream. This champignon puree soup also includes potatoes and onions.
Required ingredients:
- 400 g each of fresh champignons, potatoes and cream (up to 20%);
- Onions -200 g;
- Salt and ground black pepper - to taste;
- Vegetable oil - for frying;
- White bread;
- Sprigs of dill.
Cooking method:
Let's cut it first White bread into small cubes, place on a baking sheet and put in the oven to bake. The bread will dry for about 20-30 minutes. During this time, you can prepare the champignon puree soup itself. Peel the potatoes and cut them into small pieces so that they cook faster. Place the potatoes in a saucepan, add water, add a little salt and cook until tender. While the potatoes are cooking, peel the onion and cut it into thin half rings. We wash the mushrooms thoroughly and chop them not too finely, as mushrooms tend to fry too much. First, fry the onion in vegetable oil until golden brown, then add the mushrooms to it. Mix everything and fry until all the liquid has evaporated. At the end of frying, add salt and pepper to the onion-mushroom mixture. Place the mushrooms and onions in a bowl and chop with a blender. Drain the water from the finished potatoes (reserve one glass of broth) and mash the potatoes with a potato masher until pureed. Now put the mushroom mixture into the pan and pour in the cream in a thin stream, constantly stirring everything. Mix all the ingredients in a blender and taste; if necessary, add more salt and pepper. If someone loves more thin soup, you can add half or a whole glass of potato broth. Serve the dish with sprigs of herbs and wheat crackers.
Recipe 2: Creamy mushroom and cauliflower soup
A very original first course of mushrooms and cauliflower. Spicy taste add onions and spices, and butter in combination with cream makes the champignon cream soup incredibly tender and melting.
Required ingredients:
- 300 fresh champignons;
- A small head of cauliflower;
- 2 small onions;
- One and a half liters of water
- 2 tbsp. l. flour and butter;
- 1 glass of cream;
- Ground white and black pepper - to taste;
- Salt - to taste.
Cooking method:
Wash the mushrooms thoroughly and chop finely. We clean the onions and finely chop them. Melt on hot frying pan butter and fry the onion in it first, then add the mushrooms. Simmer everything together over low heat. Take a saucepan, add the onion-mushroom mixture and add 1 liter of water. Bring to a boil. While the water is boiling, you can separate the cauliflower into florets and wash them. As soon as the water boils, put the cabbage in the pan and add a little salt. Cook the soup until the cabbage is completely soft. In a separate frying pan, lightly sauté the flour until butter, then add cream and ground pepper. Beat the soup with a blender and pour in the cream, mix everything thoroughly and warm it up a little, but do not boil. This puree soup is very tasty served with grated cheese and herbs.
Recipe 3: Cream of mushroom and shrimp soup
This champignon puree soup can be safely served with festive lunch or family dinner. This delicious first course includes mushrooms and seafood, as well as cream, seasonings and herbs.
Required ingredients:
- 1 kilogram of shrimp;
- Champignons – 320 g;
- 3 cups chicken broth;
- A glass of dry white wine;
- Ground red pepper - to taste;
- 4 tbsp. l. butter;
- Nutmeg (ground) - to taste;
- A glass of whipped cream;
- 1 bunch of parsley;
- Salt.
Cooking method:
Make chicken stock ahead of time using white meat chicken. You will need about three glasses of broth. You can make it from boiled chicken meat delicious salad for the second. The champignons need to be washed and chopped, then fried in butter until cooked. Place the fried mushrooms in a saucepan, add a glass of broth and blend with a blender until pureed. We clean the shrimp from their shells, chop them finely and put them in a saucepan. Mix everything thoroughly, pour in the remaining broth and cook for about 20 minutes. Then add whipped cream, wine, spices and salt to taste and cook for another 10 minutes. Serve the dish with finely chopped parsley.
Recipe 4: Creamy mushroom soup with truffles and tomatoes
This delicious first course will fit perfectly into holiday menu– guests will be delighted with the delicate creamy soup of champignons and truffles. Tomatoes add richness to the soup, and pasta and ham make the dish filling and nutritious.
Required ingredients:
- Ripe tomatoes – 70-75 g;
- Pasta durum varieties– 30 g;
- Fresh truffles – 5 g;
- Fresh champignons– 20 g;
- 25 g ham;
- Flour – 14 g;
- 20 g cream;
- 250 g broth;
- Half the yolk;
- 10 butter;
- Salt - to taste.
Cooking method:
We cook chicken broth and prepare a popular one from it white sauce(made from flour, butter, broth, milk or cream). We keep the tomatoes in a little boiling water, remove the skin and rub through a sieve. Combine grated tomatoes with sauce. Cook the pasta until tender and cut into small pieces of half a centimeter. Wash the champignons and truffles, boil until tender and cut into small slices. We cut the ham in the same way. Add all the ingredients to the sauce and, stirring slowly, bring to a boil. Mix cream with grated yolk and butter. Serve the dish with the creamy mixture. The temperature of the soup should not exceed 80 degrees, otherwise the yolk may curdle.
Recipe 5: Creamy mushroom soup with celery
All lovers of hot creamy soups should definitely try this recipe. wonderful dish. The combination of potatoes and mushrooms is familiar to many, so try to diversify the soup with celery. It is this that gives the unique refined taste and aroma.
Required ingredients:
- 1 small celery root;
- Fresh champignons – 300 g;
- Onions – 2 pcs.;
- Carrots – 1 pc.;
- Garlic clove;
- Salt;
- Olive oil;
- Chili pepper (ground);
- Ground black pepper;
- Vegetable broth or water – 1.5 l;
- Cream – 150 g.
Cooking method:
All vegetables need to be washed and peeled. Grate the carrots, cut the celery into cubes, and cut the onion into thin rings. Wash the mushrooms and cut into four parts. Finely chop the garlic. You need to sauté carrots, onions and celery with garlic in olive oil. The total time for frying vegetables is about 15 minutes. You can simmer the mushrooms separately for 10 minutes or add them to the vegetables. Let's take it large saucepan, put fried mushrooms and vegetables there and pour in all the products vegetable broth or water (you can pre-dissolve a couple of bouillon cubes in water). Using the tip of a knife, add chili pepper, black pepper and salt. Bring the soup to a boil, reduce heat and simmer for about 40 minutes. Puree the slightly cooled soup with a blender and add cream (optional). We taste and, if necessary, add a little salt to the dish. The hot dish should be served with chopped herbs and fried mushroom slices.
Recipe 6: Cream soup with champignons and potatoes
Ingredients
- 30 g butter;
- 1200 ml vegetable broth;
- olive oil – 15 ml;
- black pepper and salt;
- 150 g onion;
- half a glass of finely chopped parsley;
- 350 g potatoes;
- 150 g white wine;
- 350 g champignons;
- a couple of cloves of garlic.
Cooking method
1. Heat a mixture of olive oil and butter in a saucepan. Peel and chop the vegetables. Place finely chopped onion and potatoes cut into small slices into a pan with oil. Cover and cook over low heat for about ten minutes until the vegetables are soft.
2. Clean the mushrooms, wash them and cut them into thin slices. Place them in a saucepan, add crushed garlic and add white wine and broth. Let's add salt, pepper and boil. Cook for about a quarter of an hour until all the vegetables are fully cooked.
3. Pour the contents of the pan into a blender container and grind into puree.
4. Place the resulting mass back into the pan, add half the greens and heat over low heat.
Recipe 7: Creamy mushroom soup with vegetables
Ingredients
- chicken broth with meat - a glass;
- 50 g curry powder;
- 230 g champignons;
- ground white pepper, sea salt and celery root;
- frozen green peas – 100 g;
- 2 carrots;
- 100 ml cream;
- 450 g onions;
- dry white wine – 100 ml;
- 60 g plums. oils;
- 25 g flour.
Cooking method
1. Peel the celery and carrots and cut them into strips. We wash the peeled onions and mushrooms and chop them in the same way.
2. Melt half the butter in a saucepan, add vegetables, salt and pepper. We will fry the vegetables for about three minutes. Then we take them out of the pan.
3. Place the rest of the oil in a saucepan and fry the flour in it.
4. Remove the meat from the broth and strain it. Mix the broth with wine, water and cream. Dilute the fried flour with a small amount of broth and wine and add to the pan. Stir and add green peas.
5. Cook the soup for about five minutes and season with curry. Add vegetables and chicken to the soup. Grind with a blender until smooth.
Recipe 8: Champignon soup with cognac
Ingredients
- 200 g each of leek and shallot;
- butter – 40 g;
- 350 g champignons;
- sugar, sea salt, freshly ground pepper and Provencal herbs;
- three cloves of garlic;
- 60 ml olive oil;
- fresh thyme - 2 sprigs;
- cognac – 30 ml;
- 200 ml milk;
- 400 ml 30% cream.
Cooking method
1. Clean and coarsely chop the champignons. Peel the shallots and chop them finely. Chop the leek into half rings. Cut the peeled garlic cloves into thin slices.
2. Heat a mixture of butter and olive oil in a frying pan. Fry, stirring the garlic and onion until soft. Add mushrooms and thyme leaves, mix and continue frying until golden brown. Season everything with pepper and salt. Pour in the cognac and immediately set it on fire so that the alcohol completely evaporates, and fry, stirring continuously.
3. Let's shift fried mushrooms Add cream and milk to the cauldron. Boil and puree the soup with an immersion blender. Warm the soup for another ten minutes over low heat.
Recipe 9: Champignon soup with quenelles
Ingredients
- one and a half glasses of chicken broth;
- sea salt;
- 250 g champignons;
- butter – 45 g;
- flour – 50 g;
- yolk.
For the quenelles
- half a kilogram of chicken breast;
- butter;
- spices and salt;
- loaf pulp – 100 g;
- 2 egg whites.
Cooking method
1. In a saucepan, fry the flour in butter until golden brown and stir it chicken broth. Cook the broth with flour for about ten minutes. Then add the yolks, salt and mix well.
2. Fry finely chopped champignons in a frying pan until golden brown crust. Place them in a saucepan and use a blender to puree everything.
3. Pass the chicken breast and loaf pulp through a meat grinder. Gradually add the egg whites and a little melted butter into the minced meat and mix well. Use a teaspoon to form quenelles and steam them.
4. Pour the puree soup into portioned plates and put a dozen quenelles in each. Sprinkle with herbs and serve.
Champignon puree soup - secrets and useful tips from the best chefs
Champignon puree soup is usually served with wheat croutons, croutons, yolks, grated cheese, cream or cream sauce and finely chopped herbs. If cream must be mixed with all the ingredients, it should be added to the very last resort. The best chefs advise cutting all the vegetables and mushrooms in one form; thus, the products will be cooked evenly and equally. Maximum homogeneity can be achieved only if you first grind all the products in a blender and then pass the mixture through a sieve. In this case, the soup will turn out very tender and airy.
