Mushroom cream soup from champignons: recipes with photos

Historians have been arguing for a long time who invented the champignon soup puree. Many are inclined to believe that this culinary miracle first appeared in France. But this is more likely due to the delicate texture of the dish, which is associated specifically with luxurious French cuisine.

How to make Creamy Mushroom Soup

The beauty of champignons is not only in their excellent taste, but also in the fact that mushrooms are available all year round. The puree soup itself has a low calorie content and is ideal for dietary nutrition and maintaining optimal weight. This dish is also often included in the healing diet, with diseases of the stomach, liver, gallbladder.

Puree soup can be cooked on any broth: meat, mushroom and vegetable. It is served not only for dinner, it will be a gourmet dish at a dinner party. Mushrooms are combined with cream, vegetables, garlic, flour, herbs and onions.

The soup is suitable for diet food due to its low calorie content.

Puree soup can be decorated with chopped herbs, as well as complement the dish with toasted bread cubes. And to surprise your guests, puree soup can be served in bread bowls. For them, they usually use round bread, with a stable bottom.

When buying mushrooms, choose elastic, without dark blotches. The smell should not have notes of rot or mold.

Mushrooms are never soaked, as they actively absorb moisture. Under running water, they are also not washed. If a frozen product is used, then after defrosting the champignons are slightly squeezed.

Classic champignon soup recipe

This is the easiest way to make puree soup. Only fresh champignons in the amount of 400 g are suitable for him, you will also need:

• 2 onions of medium size;
• 0,25 g butter;
• salt and pepper to taste.

Cooking process:

1. Mushrooms are cleaned and chopped.
2. Oil is sent to a saucepan and chopped onions are fried in it.
3. Put the mushrooms and fry for 7 minutes.
4. Pour some boiled water.
5. The components are stewed for 7 minutes.
6. The saucepan is removed from the fire.
7. All contents are crushed in a blender and sent back to the saucepan, with the addition of water to the desired consistency.

It remains to add salt, pepper and simmer for another 3 minutes.

Soup-puree in consistency should resemble sour cream

How to make mushroom and potato soup

Potato is a traditional root crop, it is in the kitchen of any housewife. It is rich in vitamins, iron and potassium.

To prepare the puree soup you will need:

• 0,5 liters of milk;
• 4 potato tuber;
• 2 medium bulbs;
• 300-400 g of champignons;
• salt, spices – to taste.

The soup can be garnished with herbs and fried cubes of white bread.

Put the peeled potatoes on the fire and then do the following:

1. Clean the mushrooms, cut into slices.
2. Peel and chop the onion, send it to the pan and fry for 10 minutes.
3. Chopped champignons are thrown into the roast and fried until tender, stirring constantly.
4. The potatoes are removed from the stove.
5. The water is drained, but 1 glass of broth should be left.

All components are mixed and sent to a blender. If the champignon soup turns out to be very thick, it can be diluted with boiled water or the remaining potato broth.

Diet creamy champignon soup

This recipe does not involve frying the components in a pan, which reduces the calorie content.

Puree Soup Ingredients:

• 500 g champignons;
• 1 bulb;
• 2 cloves of garlic;
• 30 g butter;
• salt and black pepper.

The dish can be stored in the refrigerator for up to 3 days

Chopped mushrooms, along with onions and garlic, are simmered over low heat until cooked (about 20 minutes), after which:

1. Everything is ground in a blender.
2. Salt and pepper.

Soup puree is ready to eat.

PP: mushroom cream soup with herbs

According to this recipe, a low-calorie, but no less tasty champignon soup is obtained. There are only 100 kcal per 59 g of the first course.

To prepare it you will need:

• 500 g champignons;
• 500 ml of broth cooked on vegetables;
• 2 pieces of potatoes and onions;
• 2 cloves of garlic;
• 100 ml cream, preferably 10% fat;
• 15 g of butter.

Pepper, salt put to taste. To spice up the dish, you can add a little nutmeg.

Top with shredded Parmesan

The cooking process begins with peeling and slicing potatoes, then:

1. Potatoes are boiled, onions are chopped.
2. Melt butter in a frying pan.
3. Add chopped garlic to it and fry for 2 minutes.
4. Then onion.
5. Mushrooms at this time are cut and sent to the pan.
6. Fry the mushrooms, stirring constantly, for 10 minutes, until they become soft.
7. All components, including boiled potatoes, are sent to a blender, where they are brought to a homogeneous mass.
8. The resulting mixture is mixed with broth and brought to a boil on the stove, salted.

Breadsticks are suitable for the dish. The puree soup itself can be garnished with grated parmesan.

How to cook mushroom and chicken cream soup

Meat lovers can diversify their diet by preparing soup puree with chicken and champignons. It will require:

• 250 g mushrooms;
• the same amount of chicken fillet;
• 350 g of potatoes;
• 100 g carrots;
• as many onions;
• milk.

The components of the soup are best chopped with a blender

The entire cooking process will take about 2 hours. First prepare the fillet, wash (can be cut), then:

1. Chicken is boiled in 1,5 liters of water.
2. Peel and cut into cubes potato tubers.
3. After boiling, put the prepared potatoes in the fillet, cook until tender.
4. Mushrooms are cleaned and cut into slices.
5. Onions are chopped.
6. Carrots are chopped on a grater.
7. Mushrooms are laid out in a dry frying pan and heated until all the moisture is gone.
8. Then put the onions and carrots in the pan.
9. The mixture is stewed for several minutes and milk is sent to it.
10. Continue simmering over low heat until everything thickens.

At the end, all the components are crushed in a blender, mixed with spices, salt and soup-puree are poured into plates – dinner is ready.

How to cook mushroom cream soup from champignons with milk

According to this recipe, a hearty and very fragrant puree soup is obtained, for its preparation you will need:

• 1 L milk;
• 600 g of fresh mushrooms;
• 3 cloves of garlic;
• 50 g of cheese, always hard;
• 50 g butter;
• 2 bulbs;
• salt;
• ground black pepper;
• greens.

You can use low fat cream instead of milk.

First, the onion and garlic are peeled and cut, preferably in large plates and rings, then:

1. Champignons are cut into strips.
2. Heat up 25 g of butter in a saucepan.
3. Mushrooms are sent to the heated oil.
4. On the second frying pan, fry the onion and garlic, on the other part of the oil, no more than 5 minutes, with the addition of seasonings and salt.
5. Mushrooms and roast are placed in a deep saucepan.
6. Mixed with 500 ml of milk.
7. After the mixture boils, the rest of the milk is sent.
8. The soup is brought to a boil.
9. All components are ground to a creamy state with a blender, with the addition of spices and salt.
10. The soup puree is heated until it thickens.

If there are a few boiled champignons left, then you can decorate the soup puree with greens.

Creamy champignon soup

When fasting, you do not need to think that all dishes are insipid and tasteless. A striking example is champignon soup puree, which has a low calorie content and will surprise even the most sophisticated gourmet with its taste.

It will require:

• 300 g champignons;
• Xnumx potatoes;
• 2 tbsp. l. vegetable oil;
• 1 bulb;
• spices and salt – to taste.

The dish can be garnished with a pinch of grated cheese or a few plates of fried champignons

First, mushrooms, onions and potatoes are prepared, they are peeled and cut into cubes, after which:

1. Oil is heated in a frying pan.
2. Put the mushrooms and cook until all the water is gone.
3. Add the onion and fry together with the mushrooms for 2 minutes.
4. Potatoes and all ingredients from the pan are placed in a pot of hot water.
5. The soup is boiled until the potatoes are fully cooked, with the addition of pepper and salt.
6. The broth is poured into a separate container.
7. All prepared ingredients are mixed in a blender.

At the end, in the soup puree, I pour the broth in an amount that is suitable for the desired density of the dish.

How to cook mushroom cream soup with champignons and broccoli

No one will argue about the benefits of broccoli, this asparagus cabbage is rich in vitamins, has a low calorie content and goes well with champignons. Therefore, soup puree from these two components is very tasty and healthy.

For the dish you will need:

• 200 g of cabbage and mushrooms;
• 200 ml milk, you can use low-fat cream;
• 30 g butter;
• 2 cloves of garlic;
• salt and spices to taste.

Broccoli goes well with champignons, has a lot of vitamins and low calorie content.

After cleaning and washing, broccoli is boiled in salted water until it becomes soft. Thereafter:

1. Chopped mushrooms.
2. Take the cabbage out of the broth.
3. Mushrooms are added to the broth and boiled for about 6 minutes.
4. Mushrooms and cabbage, garlic, milk are sent to the blender.

The porridge-like mixture is placed in a saucepan, spices and salt are thrown in, and brought to a boil.

How to cook champignon and zucchini soup

It takes only 45 minutes to prepare this dish, but it is satisfying and will not make you feel hungry for a long time.

Soup Ingredients:

• 2 medium-sized zucchini;
• 10 champignons;
• 1 potato tuber;
• 1 onions;
• 2 cloves of garlic;
• 100 ml cream, with a fat content of up to 15%;
• olive oil;
• parsley for decoration.

Almost any spice can be added to the dish, ideally it should be thyme.

The dish is cooked no more than 45 minutes and it turns out very satisfying and tasty.

The step-by-step cooking process consists of the following steps:

1. Vegetables are cut into large cubes.
2. Garlic is cut smaller.
3. Olive oil is sent to a deep pan, heated and butter is added.
4. Spread all the components, but in turn: chopped onions and garlic, zucchini, potatoes, mushrooms, spices.
5. Fry the mixture for 5 minutes.
6. Pour 1,5 liters of boiling water into the pan and boil for 20 minutes.
7. All vegetables and mushrooms are pulled out of the broth and sent to a blender.
8. Cream is added to the mixture.
9. Everything is again placed in a saucepan with broth and brought to a boil.

If desired, the dish is decorated with parsley.

Easy mushroom cream soup recipe

The simplest cream soup recipe will require a minimum amount of time – 15 minutes, and a few products, namely:

• 600 g champignons;
• 200 g of onions;
• 600 ml of milk;
• Art. l. sunflower oil.
• seasonings (basil, pumpkin seeds, black pepper), salt.

The best greens for cream soup are parsley or dill.

Onions and mushrooms are chopped, then:

1. Send to the pan and cook with 1 tablespoon of oil for 7 minutes.
2. Ready components are mixed with a small amount of milk.
3. Bring in a blender to a homogeneous consistency.
4. The remaining milk is added.
5. Put in a saucepan on fire and cook for 4 minutes, always over low heat.

At the very end, the cream soup is seasoned to taste, salted.

Cream soup of frozen champignons

According to this recipe, you can cook soup puree from any mushrooms. The refinement of taste will not be spoiled; even children eat this soup with pleasure. To prepare it, you will need the following ingredients:

• 500 g frozen mushrooms;
• 300 ml vegetable broth (you can use water);
• 200 g of bread;
• 3 Art. l flour;
• 2 Art. l. vegetable oils;
• 1 carrots;
• 1 bulb;
• salt;
• parsley.

It turns out a very tasty, thick and fragrant soup.

While the mushrooms are being thawed, carrots and onions are chopped, fried in vegetable oil, after which:

1. Mushrooms are mixed with potatoes and boiled together until tender.
2. In the resulting broth add roasted onions and carrots.
3. Everything is brought to a boil.
4. Then the solid components are crushed in a blender.
5. Bring the vegetable broth to the desired consistency.

And do not forget to add salt and parsley.

Vegan mushroom cream soup

For such a first course, which is suitable for vegans and people who follow their own diet, you will need:

• 8 champignons;
• half an onion leek;
• 3 tbsp. l rice flour;
• 2 cups vegetable broth;
• 1 bay leaf;
• 1 tsp lemon juice;
• vegetable oil;
• sage, salt and other seasonings – to taste.

The soup is not subject to long-term storage, as it quickly loses its taste.

Onions and champignons are chopped or interrupted with a blender, then:

1. The mixture is fried in a pan with vegetable oil.
2. Add the broth to the pot.
3. Throw in sage and bay leaf.
4. All boil for 10 minutes.
5. After the sheet is taken out and flour is added, mixed.
6. After the vegetables are sent to a blender for grinding.
7. The mixture is again placed in a saucepan and, depending on the desired density, the broth is added.

The dish is brought to a boil and served.

How to cook champignon and cauliflower soup

This is one of the simplest recipes, with a minimum number of ingredients, we will need:

• 500 g of cauliflower and champignons;
• 1 large carrot;
• 1 large onion;
• pepper, salt.

You can add a little ground nutmeg to the dish on the tip of a knife

The cabbage is boiled in salted water. There should be enough water in the pot to just cover the vegetables. While the cabbage is cooking, we carry out the following actions:

1. We chop onions and carrots.
2. Fry both components in oil in a frying pan.
3. Mushrooms are also cooked in oil, but in a different pan.
4. After everything is ready, they are crushed in a blender.
5. Add spices and salt.
6. Water from under the cabbage is not poured out, but used to bring the soup to the desired consistency.
7. After mixing the broth and ingredients, the mixture is brought to a boil.

How to make Mushroom Celery Mushroom Soup

This dish is prepared in the same way as with cauliflower. For 1 liter of vegetable broth you will need:

• 250 g of celery root;
• 300 g champignons;
• 2 bulbs;
• 1 carrots;
• several cloves of garlic;
• olive oil;
• black and red pepper, salt.

The dish is best consumed hot, immediately after preparation.

Cooking process:

1. Prepared vegetables are sautéed in a frying pan for 15 minutes.
2. In a separate pan, stew chopped mushrooms for 10 minutes.
3. Components from two pans are mixed in a deep saucepan.
4. Add broth.
5. All salt and pepper.
6. The mixture is boiled for 40 minutes.
7. After cooling, the soup is brought to a mushy state in a blender.

Puree soup is desirable to use hot, you can decorate with slices of fried mushrooms.

Delicious champignon soup with garlic croutons

This recipe can be attributed to the classic version of the first course, which will require:

• 1 chicken thigh;
• 1 bulb;
• 700 ml of water;
• 500 g champignons;
• 20 g of butter.
• salt and pepper are added to taste.

Dried bread can be seasoned with garlic, fried and served with soup

First, make chicken broth, and while it is cooking, carry out the following steps:

1. Chopped onions are fried in butter.
2. Add mushrooms and bring to readiness.
3. Mushrooms are salted and spices are added, crushed in a blender.
4. Mix the porridge-like mass with the broth.
5. Sent to a saucepan and bring to a boil.

The dish is served hot with the addition of garlic croutons.

French mushroom cream soup

According to this recipe, a fragrant and tender creamy soup with champignons is obtained.

For preparation it will be required:

• 900 g champignons;
• 400 g onions;
• 1 liter chicken broth;
• 120 ml cream;
• 3 cloves of garlic;
• a little olive and butter;
• spices, salt to taste, ideally it should be thyme, rosemary, ground black pepper.

It turns out a very aromatic dish with a delicate taste.

Heat the olive oil in a saucepan and add the butter, when it melts, do the following:

1. Add mushrooms and fry for 7 minutes.
2. Set aside a small amount of champignons, about 200 g.
3. Add chopped onion and garlic to the pot.
4. We make the fire quieter.
5. Add spices and broth, boil for 10 minutes.
6. We remove the saucepan from the fire.
7. Grind all components with a blender.
8. Add cream.
9. Cook on fire for 4 minutes.

The last steps after removing from the stove – add salt, pepper and the remaining ready-made champignons to taste.

How to cook champignon and pumpkin soup

For this delicious creamy soup you will need:

• Xnumx gourd;
• 200 g champignons;
• 1 onions;
• 1 red bell pepper;
• some garlic;
• hard cheese.
• seasoning to taste.

You can add a spoonful of sour cream to the dish

The cooking process begins with boiling the pumpkin, but it is not brought to full readiness. At this time, the following actions are carried out:

1. Mushrooms and onions are fried in oil, chopped bell pepper is added.
2. After 10 minutes, pumpkin, spices and salt are sent to the pan.

After bringing to readiness, the solid particles are crushed and the soup is served hot, garnished with grated hard cheese.

How to make champignon soup with sour cream

To make this delicious puree soup you will need:

• 500 g champignons;
• Xnumx potatoes;
• 1 bulb;
• 2 Art. l. vegetable oils;
• 1 bay leaf;
• 500 ml of water;
• salt, seasonings to taste;
• 40 g butter;
• 3 art. l. sour cream with a fat content of 20%.

As a decoration, you can add chopped parsley or any other greens to taste.

At the preparatory stage, vegetables and mushrooms are washed, cleaned and chopped, after which:

1. 80% of champignons are sent to a pot of water and boiled to a boil.
2. After that, salt, bay leaf, pepper and potatoes are added.
3. Boil potatoes until done.
4. The remaining mushrooms are placed in a pan with onions and under a closed lid, stew over low heat, with the addition of spices and salt.
5. Mushrooms are removed from the pan and chopped in a blender.
6. The same is done with onions from the pan.
7. All mix and add sour cream.
8. Pour the broth from under the mushrooms into the resulting mixture, in a volume that will allow you to get the desired density.

The last stage is bringing the almost ready puree soup to a boil, after which the dish can be served to guests.

Recipe for champignon soup with olives

To prepare this savory creamy soup you will need:

• 2 pcs. shallots;
• 2 cloves of garlic;
• 200 ml olives, always pitted;
• 200 ml of white wine;
• 300 ml of vegetable broth;
• 300 ml of thick sour cream;
• spices and salt – to taste.

It is better to use fresh mushrooms, as they contain a large amount of vitamins.

All vegetables, champignons are finely chopped and sautéed in butter, but not in a frying pan, but in a saucepan. Next, carry out the following actions:

1. Add olives and white wine.
2. Seasoned with sour cream.
3. The broth is sent to the pan.
4. After boiling, cook for another 5 minutes.
5. With a mixer, the whole mixture is brought to a creamy state.

At the very end, spices are added and a little salt is added, if the olives are canned, then they are quite salty anyway, and this should be taken into account.

Mushroom cream soup from champignons in a slow cooker

To cook cream soup in a slow cooker, no special ingredients are required, the first course can be prepared according to any recipe, only the process itself will be slightly different.

Water can be replaced with meat broth

To begin with, all the components of the future puree soup are crushed, then:

1. Mushrooms, vegetables according to the recipe are laid out in the multicooker bowl.
2. They pour water.
3. Add seasoning, salt.
4. Mix all components.
5. Close the apparatus, put on the “Soup” mode for 25 minutes or “Steam cooking” for 30 minutes.
6. As soon as the readiness signal passes, the dish is not immediately taken out, but left for 15 minutes.
7. The whole soup is sent to a blender, chopped.
8. The crushed dish is again placed in the slow cooker and left in the “Heating” mode for 7 minutes.

Previously, you can bring the vegetables to a golden crust in the “Baking” mode. Instead of water, you can use broth on meat or vegetables.

Conclusion

Mushroom puree soup is a fragrant and hearty first course that can surprise the most sophisticated connoisseur of haute cuisine. This is a delicious and thick soup, which is not ashamed to treat guests.