Mushroom cream soup from champignons: recipes with photos

Historians have long argued over who invented the mushroom soup. Many are inclined to believe that this culinary miracle first appeared in France. But this is rather due to the delicate texture of the dish, which is associated precisely with the luxurious French cuisine.

How to make champignon cream 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 is low in calories and is ideal for dietary nutrition and maintaining optimal weight. This dish is also often included in a healthy diet for diseases of the stomach, liver, gall bladder.

Soup-puree can be prepared in any broth: meat, mushroom and vegetable. It is not only served for dinner, it will be a gourmet meal at a dinner party. Champignons are combined with cream, vegetables, garlic, flour, herbs and onions.

The soup is suitable for dietary nutrition due to its low calorie content.

The cream soup can be garnished with chopped herbs, or toasted with toasted bread cubes. And to surprise your guests, the puree soup can be served in containers made of bread. They usually use round bread with a firm bottom.

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

Champignons are never soaked, as they actively absorb moisture. They are also not washed under running water. If a frozen product is used, then after defrosting the mushrooms are slightly squeezed.

The classic recipe for mushroom soup

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

• 2 medium-sized onions;
• 0.25 g butter;
• salt and pepper to taste.

Cooking process:

1. The champignons are peeled and chopped.
2. Oil is sent to a saucepan and chopped onions are fried in it.
3. Place the mushrooms and fry for 7 minutes.
4. Pour in some boiled water.
5. The ingredients are stewed for 7 minutes.
6. The stewpan is removed from the heat.
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 and pepper and simmer for another 3 minutes.

The consistency of the puree soup should resemble sour cream.

How to make mushroom and potato puree soup

Potatoes are a traditional root vegetable, they can be found 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 tubers;
• 2 medium onions;
• 300-400 g of champignons;
• salt, spices - to taste.

The soup can be garnished with herbs and toasted white bread cubes

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

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

All components are mixed and sent to a blender. If the mushroom soup is very thick, you can dilute it with boiled water or the remaining potato broth.

Diet champignon cream soup

This recipe does not involve frying the ingredients in a pan, thereby reducing the calorie content.

Ingredients for the puree soup:

• 500 g of champignons;
• 1 onion;
• 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 until tender (about 20 minutes), after which:

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

The puree soup is ready to eat.

PP: mushroom cream soup with herbs

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

To prepare it you will need:

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

Pepper, salt is added to taste. You can add some nutmeg to spice up the dish.

Top with chopped parmesan

The cooking process starts with peeling and slicing the potatoes, then:

1. Boil the potatoes, chop the onions.
2. Melted butter in a frying pan.
3. Chopped garlic is added to it and fried for 2 minutes.
4. Then the bow.
5. Champignons 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 make mushroom and chicken cream soup

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

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

It is better to grind the components of the soup with a blender.

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

1. Chicken is boiled in 1.5 liters of water.
2. Peel and dice potato tubers.
3. After boiling, the fillet is put in prepared potatoes, boiled until tender.
4. The champignons are peeled and cut into slices.
5. The onions are chopped.
6. Grind carrots.
7. The mushrooms are laid out in a dry frying pan and heated until all the moisture is gone.
8. Then put onions and carrots into the pan.
9. The mixture is stewed for several minutes and milk is sent into it.
10. Simmering is continued until everything thickens.

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

How to cook mushroom cream mushroom soup with milk

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

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

You can use non-fat cream instead of milk.

First, peel and chop the onion and garlic, preferably in large plates and rings, then:

1. The champignons are cut into strips.
2. In a saucepan, heat 25 g of butter.
3. Mushrooms are sent to the heated oil.
4. Onion and garlic are fried in the second pan, on the other part of the oil, no more than 5 minutes, with the addition of seasonings and salt.
5. Place the mushrooms and fry 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 using a blender, with the addition of spices and salt.
10. The puree soup is heated until it thickens.

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

Lean champignon cream soup

While fasting, one should not think that all dishes are bland and tasteless. A striking example is the mushroom soup, which has a low calorie content, and will surprise even the most sophisticated gourmet with its taste.

It will require:

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

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

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

1. Heat oil in a frying pan.
2. They put mushrooms and boil until all the water is gone.
3. Add the onion and fry with the mushrooms for 2 minutes.
4. Put the potatoes and all the ingredients from the pan into a pot of hot water.
5. Cook the soup until the potatoes are fully cooked, with the addition of pepper and salt.
6. The broth is poured into a separate container.
7. All ready-made ingredients are mixed in a blender.

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

How to make mushroom cream soup with champignons and broccoli

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

For the dish you will need:

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

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

After peeling and washing, the broccoli is boiled in salted water until soft. After that:

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

Put the gruel mixture in a saucepan, throw in the spices and salt, and bring to a boil.

How to cook mushroom and zucchini soup

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

Ingredients for puree soup:

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

You can add almost any spice to the dish, ideally it should be thyme.

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

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

1. The vegetables are cut into large cubes.
2. Garlic is cut into smaller pieces.
3. The olive oil is sent to a deep saucepan, heated and butter is added.
4. Lay out all the ingredients, 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 a saucepan and cook for 20 minutes.
7. All vegetables and mushrooms are taken out of the broth and sent to a blender.
8. Place the cream in the mixture.
9. Everything is again placed in a saucepan with broth and brought to a boil.

Garnish with parsley if desired.

A simple recipe for champignon cream soup

For the simplest cream soup recipe, a minimum amount of time is required - 15 minutes, and a few products, namely:

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

The best herbs for cream soup are parsley or dill.

Chop onions and mushrooms, then:

1. Sent into a frying pan and cook with 1 tablespoon of oil for 7 minutes.
2. The finished components are mixed with a small amount of milk.
3. Bring in a blender until smooth.
4. The remaining milk is added.
5. Put in a saucepan over the fire and cook for 4 minutes, always over low heat.

At the very end, season with cream soup to taste, salt.

Frozen champignon cream soup

According to this recipe, you can make a puree soup from any mushrooms. The sophistication of taste will not be spoiled, even children are happy to eat such a soup. To prepare it, you need the following ingredients:

• 500 g frozen mushrooms;
• 300 ml of broth on vegetables (you can use water);
• 200 g of bread;
• 3 tbsp. l. flour;
• 2 tbsp. l. vegetable oil;
• 1 carrot;
• 1 onion;
• salt;
• parsley.

It turns out a very tasty, thick and aromatic soup

While the mushrooms are defrosting, chop the carrots and onions, fry in vegetable oil, after which:

1. The mushrooms are mixed with potatoes and cooked together until tender.
2. Fried onions and carrots are added to the resulting broth.
3. Everything is brought to a boil.
4. Then the solid components are ground in a blender.
5. Bring the vegetable broth to the desired consistency.

And don't forget to add salt and parsley.

Vegan mushroom cream soup

For a vegan and food-conscious first course, you will need:

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

The soup cannot be stored for a long time, as it quickly loses its taste.

Chop onions and champignons or interrupt with a blender, then:

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

The dish is brought to a boil and served.

How to cook champignon and cauliflower soup

This is one of the simplest recipes, with the minimum amount of ingredients we 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

Cabbage is boiled in salted water. There should be a little water in the pan so that it covers the vegetables slightly. While the cabbage is boiling, we carry out the following steps:

1. Chop the onion and carrots.
2. Fry both components in oil in a frying pan.
3. We also cook champignons in oil, but in a different pan.
4. After everything is ready, they are ground in a blender.
5. Spices and salt are added.
6. The water from the cabbage is not poured out, but is used to bring the soup to the desired consistency.
7. After mixing the broth and components, the mixture is brought to a boil.

How to make mushroom mushroom soup with champignons with celery

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

• 250 g celery root;
• 300 g champignons;
• 2 onions;
• 1 carrot;
• a few cloves of garlic;
• olive oil;
• black and red peppers, salt.

It is advisable to eat the dish hot, immediately after cooking.

Cooking process:

1. Prepared vegetables are sautéed in a frying pan for 15 minutes.
2. In a separate skillet, stew the chopped mushrooms for 10 minutes.
3. The ingredients from two pans are mixed in a deep saucepan.
4. The broth is added.
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.

It is advisable to use the puree soup hot, you can decorate with slices of fried mushrooms.

Delicious mushroom soup with garlic croutons

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

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

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

First, chicken broth is made, and while it is being cooked, the following steps are carried out:

1. Chopped onions are fried in butter.
2. Add mushrooms and cook until tender.
3. Mushrooms are salted and spices are added, chopped in a blender.
4. Mix the mushy mass with broth.
5. Send to a saucepan and bring to a boil.

The dish is served hot with garlic croutons.

French champignon cream soup

According to this recipe, a fragrant and delicate soup with mushrooms is obtained.

For cooking you will need:

• 900 g of champignons;
• 400 g onions;
• 1 liter chicken broth;
• 120 ml cream;
• 3 cloves of garlic;
• some olive and butter;
• spices, salt to taste, ideally it should be thyme, rosemary, 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. We put aside a small amount of champignons, about 200 g.
3. Add chopped onion and garlic to the pan.
4. We make the fire quieter.
5. Add spices and broth, boil for 10 minutes.
6. Remove the pot from the heat.
7. Grind all components with a blender.
8. Add the cream.
9. Cook over the fire for 4 minutes.

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

How to cook champignon and pumpkin soup

This delicious puree soup will require:

• 500 g pumpkin;
• 200 g of champignons;
• 1 onion;
• 1 red bell pepper;
• some garlic;
• hard cheese.
• seasonings 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. Champignons 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, solid particles are crushed and served hot soup, pre-garnished with grated hard cheese.

How to make mushroom soup with sour cream

To prepare this delicious puree soup you need:

• 500 g of champignons;
• 2 potatoes;
• 1 onion;
• 2 tbsp. l. vegetable oil;
• 1 bay leaf;
• 500 ml of water;
• salt, seasonings to taste;
• 40 g butter;
• 3 tbsp. 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, peeled and chopped, after which:

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

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

Champignon soup with olives

To prepare this spicy puree soup you will need:

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

It is better to use fresh mushrooms, as they are high in vitamins

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

1. Olives and white wine are added.
2. Season 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, add spices and salt a little, if the olives are canned, then they are already salty enough, and this should be taken into account.

Mushroom cream soup with champignons in a slow cooker

To prepare cream soup in a multicooker, 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 broth cooked with meat

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

1. Mushrooms and vegetables according to the recipe are placed in the multicooker bowl.
2. Pour in water.
3. Seasoning and salt are added.
4. All components are mixed.
5. The apparatus is closed, put on the "Soup" mode for 25 minutes or "Steam cooking" for 30 minutes.
6. As soon as the signal of readiness 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 chopped dish is again placed in the multicooker and left in the "Warm" mode for 7 minutes.

Previously, you can bring the vegetables to a golden crust in the "Baking" mode. You can use broth on meat or vegetables instead of water.

Conclusion

The champignon soup is a fragrant and satisfying first course that can surprise the most sophisticated connoisseur of haute cuisine. This is a delicious and thick soup, which is not a shame to treat guests.

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