Mushroom cream soup (soup puree) from champignons with cream: calories, cooking recipes

The recipe for mashed mushroom soup with cream is one of the most popular options for the first course. For cooking, only fruiting bodies are taken or vegetables, meat and spices are added. This type of mushroom is characterized by high nutritional value and versatility in processing. It is used for a one-time menu and harvested for the winter.

Features of cooking cream soup with champignons and cream

A variety of recipes using champignons meets the needs of even the most demanding consumers. The calorie content of the product can be adjusted independently, including ingredients with a low or high energy index.

It will take no more than 30 minutes to prepare. To make the finished product tasty, you must follow the general cooking recommendations:

1. Fruiting bodies use young, small size. They have a more delicate texture of the pulp.
2. They are pre-processed and cut into medium-sized pieces.
3. Greenhouse or wild-grown specimens are suitable for soup. This species does not tolerate prolonged heat treatment, young fruiting bodies are boiled for no more than 10 minutes, mature ones – 10-15.
4. When using the workpiece from the freezer, it is pre-thawed, then cooked.
5. If the recipe provides for the process of frying the fruiting bodies and onions, they do it in separate pans, the time until they are ready is different. All recipes except vegetarian use butter.
6. The puree should be homogeneous, a blender is used to grind the components. It is better to take the mushrooms and vegetables out of the broth and beat them in a separate bowl.

You can make a thick mass with mashed potatoes, flour or processed cheese (according to recipe technology). The product is prepared quickly, so they make it for a single use. It is not customary to heat creamy mushroom soup-puree from champignons, the taste will be unfavorably different from freshly prepared.

Traditional dish with dairy products

Classic creamy soup with champignons

Soup is quick and easy to make. Approximately 1 kg of processed mushrooms will require:

• oil – 80 g;
• onion (included in the recipe, but it can be excluded, the taste will not change at the output) – 1 pc.;
• salt – 0,5 tsp;
• water – 1 l;
• cream – 0,5 l;
• cheese (hard or processed) – 300 g;
• ground black pepper – to taste.

Sequence of adding ingredients:

1. Put the oil in a saucepan, keep on fire until dissolved.
2. Throw chopped onion and lightly sauté so that it becomes transparent.
3. Mushroom preparation is sent to the container, salted to taste.
4. Withstand about 5 minutes, the fruiting bodies will let the juice, the mass will decrease in size.
5. Add 1 liter of water, after boiling the liquid, cook for 10 minutes.
6. The liquid is poured into a separate bowl, the mushroom mass is crushed with a blender to a mushy state.
7. The broth is returned, the puree is well stirred, brought to a boil.
8. Cream of any fat content and cheese are introduced.

As soon as the soup becomes thick, it is removed from the stove. If desired, you can add ground pepper.

Soup puree with champignons, cream and potatoes

The number of products is indicated for 2 servings of soup, the mass can be increased by observing the proportions:

• champignons – 500 g;
• high-fat cream – ½ cup;
• oil – 30 g;
• spices – to taste;
• potatoes – 400 g.

Technology of preparation:

1. Potatoes are cut into arbitrary pieces.
2. Boil in 500 ml of water until tender.
3. Put oil in a saucepan and lightly fry the mushrooms.
4. Add potato broth and boil for 10 minutes.
5. Mashed potatoes are made from potatoes.
6. The mushroom preparation is crushed to a mushy state, potatoes and cream are added, and salted.

Bring to a boil, stirring the puree well, serve.

Crackers make the dish more nutritious

Recipe for Creamy Mushroom Soup with Cream and Nutmeg

A set of products for puree soup:

• cream – 250 ml;
• bow;
• mushrooms – 500 g;
• oil – 50 g;
• water, vegetable or meat broth – 500 ml;
• nutmeg in powder form – 2 tsp;
• spices – to taste;
• flour – 40

Algorithm of action:

1. Chopped onions and fruiting bodies are placed in a container with oil, constantly stirred until the workpiece becomes soft.
2. Water is added, boiled a little, the liquid is drained, puree is made from the mushroom mass.
3. Flour is poured into a hot frying pan, stirring vigorously, fried until yellow, 100 ml of mushroom broth is introduced in small portions, when the mass becomes thick, the temperature is reduced. Care must be taken not to burn the flour.
4. Broth, flour, salt are introduced into the mushroom puree, boiled for no more than three minutes.
5. Cream is introduced, do not boil.

The last ingredient before serving is nutmeg.

Soup puree with champignons, cream and cauliflower

A set of components:

• soy sauce – 2 tbsp. l.
• cabbage (cauliflower) – 500 g;
• potatoes – 400 g;
• mushrooms – 400 g;
• greens, spices – to taste;
• sour cream – 0,5 cups.

Soup preparation technology:

1. Vegetables are cut into small pieces.
2. Potatoes are poured into 500 ml of water and boiled until half cooked.
3. Cabbage is added to the broth, all vegetables are brought to readiness.
4. Make a puree out of them.
5. In a frying pan with sunflower oil, fry the mushroom pieces until golden brown.
6. Then soy sauce is poured into the mushrooms, kept a little at a high temperature.
7. Pieces of mushrooms and sour cream are added to the vegetable broth with mashed potatoes, salted.

After boiling, the soup is sprinkled with herbs.

Mushroom creamy mushroom soup with cream and white wine

Recipe Ingredients:

• mushrooms – 300 g;
• onion greens – 6 feathers;
• white wine – 70 ml;
• soft cheese – 150 g;
• sour cream – 130 ml;
• butter – 50 g;
• meat broth – 500 ml.

Soup making process:

1. Fry the mushroom pieces in butter until soft. Grind to puree.
2. Pour the broth into the pan, put the mushroom mass.
3. Bring to a boil, add wine, keep on fire for 5 minutes.
4. Pour in sour cream, spread cheese, salt.

After adding wine, the soup is kept on fire for no more than 3-5 minutes.

Before serving, chopped onions are poured into the finished product.

Creamy mushroom soup with carrots

Ingredients for mushroom creamy soup-puree with carrots for 500 g of champignons:

• cream – 100 ml;
• cheese fused – 150 g;
• onion – 1 pcs .;
• oil – 70 g;
• carrots – 1 pcs.

Technology:

1. Carrots are boiled until tender, crushed into puree.

   

2. Put onions in a saucepan, lightly simmer.
3. Mushrooms are introduced, kept with onions for 5 minutes.
4. Pour 500 ml of water into the mushrooms, boil.
5. The liquid is drained, the workpiece is interrupted with a blender in mashed potatoes.
6. Combine with carrots, return the broth to the container, keep in the boiling mode.

Before turning off the stove, pour in the cream.

Express recipe for cream soup with champignons and cream

Instant soup recipe with a set of products for 0,5 kg of mushrooms:

• cream – 1 glass;
• oil – 60 g;
• flour – 40 g;
• onions – 1 pcs.

Sequence:

1. Fruit bodies are boiled in water, taken out and mashed.
2. While the mushrooms are boiling, saute the onion, add flour, lightly fry and pour in 100 ml of mushroom broth. Bring to a thick mass.
3. The puree is returned to the broth, flour and onions, spices are added, boiled for several minutes.

Cream is added at the last moment. The time spent preparing the soup will be no more than 20 minutes.

You can decorate the finished product with any kind of greenery.

Recipe for mashed mushroom soup with cream and cumin

 Components of soup from 500 g of mushrooms:

• broth – 500 ml;
• cumin – to taste;
• oil – 60 g;
• cream – 200 g;
• flour – 30

Recipe sequence:

1. Put the mushroom billet in a saucepan with melted butter, bring to readiness.
2. Pour the flour and overcook a little, dilute with a small amount of broth, beat with a blender until puree.
3. Pour the mass with broth, boil.
4. Cream is added.

Sprinkle the soup with cumin before serving.

Recipe for Creamy Mushroom and Broccoli Soup

A set of components for 0,3 kg of mushrooms:

• broccoli – 300 g;
• cream – 1 glass;
• oil – 50 g;
• spices – to taste.

Soup preparation sequence:

1. Broccoli is boiled in a small amount of water, the liquid is poured into vegetables, whipped to a puree.
2. Fruit bodies are fried until tender, also crushed.
3. Combine the ingredients, add vegetable broth, boil for 10 minutes.

Light mushroom cream soup with champignons and cream

You can cook mushroom soup puree from champignons with cream according to the recipe below very quickly. Required set of products:

• soft cheese – 150 g;
• cream – 200 ml;
• mushrooms – 400 g;
• oil – 2 tbsp. l.

Step by step process of making soup:

1. Pieces of fruiting bodies are fried for 10 minutes.
2. Put in a saucepan, pour in 200 ml of water, 5 minutes. boil.
3. The mushroom mass is mashed, another 200 ml of water is added.
4. Cheese is introduced, kept on the stove until it dissolves, salted.

Before turning off the stove, cream is added to the soup.

Mushroom cream soup with cream and croutons

Creamy consistency, mushroom taste and delicate creamy aroma will not leave anyone indifferent. Soup ingredients:

• crackers – 100 g;
• raw mushrooms – 400 g;
• oil – 50 g;
• potatoes – 4 pcs .;
• cream – 200 ml.

Puree technology:

1. The potatoes are cut into several pieces and boiled in 400 ml of liquid.
2. Saute mushrooms until tender.
3. The broth is drained, the fruiting bodies are placed in the potatoes, the puree is whipped until smooth.
4. The mixture is poured with vegetable broth, boiled for 10 minutes.
5. Cream is added to the puree.

Crackers are poured into a portion of soup before serving.

Creamy champignon soup with bacon chips

Soup set 500 g mushrooms:

• bacon (smoked) – 3 strips;
• carrots and onions – 1 pc.;
• cream – 1,5 cups;
• spice;
• flour – 30 g;
• oil – 80 g;
• cilantro (greens) – for decoration.

Puree process:

1. Fruiting bodies are divided into parts (legs and caps).
2. The legs are poured with two glasses of water, boiled for 15 minutes.
3. Hats are cut and sautéed.
4. Add chopped bacon to mushrooms, incubate for 5-7 minutes.
5. Separately, fry onions and carrots until soft.
6. Then all the ingredients are ground into a puree.
7. Pour in broth.

Crispy bacon strips add a special flavor to a mushroom dish.

Cream soup with champignons, pumpkin and cream

The finished product is a thick golden color. For mushroom creamy soup-puree from 400 g of champignons, take the same amount of pumpkin and cream to taste. Thickeners are not used.

A dish with pumpkin turns out to be a rich yellow color

Soup is prepared according to the following technology:

1. The pumpkin is boiled separately from the fruiting bodies.
2. Mushrooms are also boiled in a small amount of liquid.
3. The ingredients are combined and whipped with a blender.
4. Mix the broths, pour the mass to the desired consistency.
5. Boil for a short time, add a dairy product.

Almonds and croutons can be added to the finished soup.

Lean creamy soup-puree with champignons

This recipe is used for a dietary diet for weight loss. Suitable for vegetarian menus and during fasting. Soup ingredients for 300 g of mushrooms:

• soy milk – 200 ml;
• potatoes – 200 g;
• onion – 1 pcs .;
• sunflower oil – 50 ml;
• carrot – 200

Lean soup technology:

1. Boil all vegetables until cooked, take out of the water;
2. Fruiting bodies are boiled in the same broth.
3. Lightly sauté the onion.
4. Everything is mashed to a puree.
5. Dilute with a decoction to the desired density, pour in milk, boil for 5 minutes.

Spices are added before serving.

Creamy champignon soup: recipe with garlic

For soup, potatoes and mushroom preparations are taken in equal quantities so that the total mass is 800 g. Dairy components are added as desired. Garlic and onion are used 1 head each.

Recipe:

1. Garlic is crushed with any improvised means, you can grate with a grater.
   
   

   A garlic press makes it easy

2. Potatoes are boiled and mashed.
3. Fruiting bodies and onions are sautéed, garlic is added and the mixture is fried.
4. Fruiting bodies are introduced into the broth along with vegetables, boiled for 10 minutes.
5. Combine with potatoes and a dairy product.

When the soup boils, it is set aside, mashed potatoes are served with breadcrumbs.

Recipe for puree soup with champignons, cream and cracklings

The dish will turn out high-calorie due to lard. A set of components for 500 g of mushroom blank:

• fat – 100 g;
• sour cream – ½ cup;
• processed cheese – 150 g.

Cooking Soup:

1. Fat is well fried in a frying pan.

   

2. Fruit bodies are cut into cubes, brought to a golden color in lard.
3. Make mushroom homogeneous mass in the form of mashed potatoes.
4. Fill with water to the desired density, boil, put cheese.

Sour cream is introduced, kept until the liquid boils, spices are poured. Can be served with herbs, sesame or nutmeg.

How to cook creamy champignon soup in a slow cooker

For cooking take:

• water or any broth (vegetable, meat, chicken) – 0,5 l;
• potatoes and fruiting bodies – 300 g each;
• sour cream – 0,5 cups;
• spices – to taste;
• oil – 2 tbsp. l.

Recipe technology in a slow cooker:

1. Put oil in the bowl, put on the “Frying” mode, time – 10 minutes.
2. Pour onions and fruiting bodies.
3. After 10 minutes, finely chopped potatoes, sour cream and liquid are introduced.
4. Put on the “Soup” mode.

soup cooking time – mashed potatoes 25-35 minutes

After completion, use a blender and add spices, you can greens and crackers.

Calorie cream soup of champignons with cream

The energy index of the product will depend on the constituent components. With the classic cooking option, the calorie content of cream soup with cream from champignons is increased by dairy products. In a half serving bowl:

• carbohydrates – 5,7 g;
• proteins – 1,3 g;
• fat – 4 g.

In total – 60,9 kcal.

Conclusion

The recipe for champignon soup with cream is simple, economical and does not require a lot of time. The dish is prepared in the traditional way or with the addition of vegetables, wine, spices. It is necessary to ensure that the consistency of the product is homogeneous and thick.