Cream of mushroom soup with cream. Mushroom soup with cream

Mushroom soup of champignons with cream - this is very easy recipe and delicious dietary dish rich in protein, essential amino acids, phosphorus, sodium, potassium, B vitamins, as well as C, H, D and folic acid. To prepare it, you will only need 50 minutes, of which 15 minutes. It takes 35 minutes to prepare the products. on their heat treatment.

Mushroom soup can be prepared in any season. Since these mushrooms are grown at home or in greenhouse conditions, you can always have them on hand. own kitchen or find it on store shelves.

Ingredients for 8 - 10 servings

water (1.8 liters),
chicken or vegetable broth(0.4 l.),
potatoes (3 - 4 medium-sized pieces),
champignons (900 g),
milk (1/2 cup),
heavy cream (1/2 cup),
flour (4 tbsp),
onion (1 pc.),
carrot (1 pc.),
butter (3 tbsp.),
seasoning for mushroom soup (2 tbsp.),
salt and black pepper to taste,
parsley or dill (1/3 cup).

Recipe for champignon soup with cream

1. Peel the potatoes, crumble them into a saucepan with water and broth. When the water boils, continue cooking for about 10 minutes.

2. Chop the mushrooms and simmer in a frying pan over medium heat until they are browned and soft.

3. Transfer the champignons to the saucepan and continue cooking for 5 - 8 minutes.

4. Meanwhile, heat a frying pan over medium heat, add 3 tablespoons butter, finely chopped onion and grated carrots. Fry until golden brown for 8 - 10 minutes. and transfer to a saucepan.

5. Whisk together milk, cream and 4 tablespoons flour until homogeneous mass. Add champignons to mushroom soup.

6. Add mushroom soup seasoning to taste, or a combination of 1 tablespoon salt and 1/2 tsp. pepper

7. Finely chop the greens and mix them with the soup.

8. Bring the mushroom soup to a boil, and after a few minutes (2 - 3) remove from the heat.

This dish can be boasted even for festive table. Its excellent taste will be appreciated by everyone who loves and appreciates mushroom dishes. For those who want to lose weight, there is also good news. Mushroom champignon soup is low calorie product, which contains a large set useful elements necessary for health.

If you prepare this champignon soup for 8 - 10 people, you will need 3 - 4 potatoes, and they contain 240 - 320 calories. At 900 gr. champignons - only 243, 1/2 cup of skim milk contains 31, heavy cream (35%) - 337 in 1/2 cup, 100 g of flour - 342 kcal.

Onion (1 medium piece) - about 40 kcal, carrots, if they are 15 - 17 cm long, can weigh 125 g, which is 44 kcal, 40 g of butter contains 359, dill or parsley adds to mushroom soup from champignons only 19 kcal.

The calorie content of 0.4 liters of chicken broth is 60 calories.

Thus, there are only 1715 kcal in the saucepan with your champignon mushroom soup. Divide it among 10 people and you only get 171 kcal.

Soup with champignons and cream is amazingly tasty and fragrant soup. The soup is prepared as simply as possible from very available products. At the end of cooking, champignon soup with cream can be ground in a blender and you will get cream of mushroom soup. Cream complements perfectly mushroom broth, giving the soup a special tenderness.

Compound:

Water – 3 l
Champignons – 800 g
Potatoes - 3-4 pcs.
Onion – 1 pc.
Cream – 350 ml (preferably thicker, I used 20%, but 10% is possible)
Salt - to taste
Ground black pepper - to taste
Dried herbs (dill, parsley) - to taste

Preparation:

Wash the champignons thoroughly and cut them. The smaller the mushrooms in the soup are chopped, the better. I cut each mushroom in half and then cut each half into slices.

Peel the potatoes and cut into strips or cubes. Before adding to the soup, rinse the potatoes under running water to remove excess starch. This way, when cooking the soup, a starchy foam will not form.

Boil water in a deep saucepan. Place potatoes and mushrooms into boiling water.

Boil potatoes with mushrooms for 20 minutes until they are full readiness. At first there will seem to be a lot of mushrooms, but in the end they will boil down and their quantity will become optimal.

While cooking the broth, peel the onion and cut it into small cubes. Heat a little vegetable oil in a frying pan and add the onion. Sauté the onion until soft and golden brown over low heat, 10 minutes. Stir the onion constantly so that it does not burn. I prefer not to add carrots to the sauté for soup with champignons and cream; I think they are unnecessary in this soup. But you can experiment and choose the option you like.

After 20 minutes of cooking the mushroom broth, add the fried onions to the soup and pour in the cream. Immediately add salt, pepper and dried herbs. Bring the soup to a boil and turn off. Do not let the soup boil, otherwise the cream may curdle a little.

Creamy champignon soup is double pleasure from combination fried mushrooms and tender cream sauce. Champignons and cream work well together; they come together almost at the cellular level, turning a boring first course into a real restaurant masterpiece.

The recipe for creamy champignon soup will require minimal culinary skills, about half an hour of time and a blender in the kitchen. It is this assistant who will turn ordinary mushroom soup into puree, which even the smallest children will eat with pleasure. The consistency will be very soft and creamy. The aroma is rich, distinctly mushroom, with a slight creamy note. Tasty!

Ingredients

champignons 400 g
onions 1 piece
garlic 1 tooth.
butter 30 g
vegetable oil 2 tbsp. l.
chicken or mushroom broth 500 ml
15% cream 100-200 ml
wheat flour 2 tbsp. l.
salt 0.5 tsp. or to taste
black ground pepper 2 wood chips
ground nutmeg 1 chip
croutons and parsley for decoration

How to prepare mushroom cream soup from champignons with cream

I wash the champignons, trim the stems and chop them into slices - not very thin, since the mushrooms will still get mixed up in the puree. By the way, from white champignons with closed caps, as in the photo, the cream soup will turn out to be light, while from mushrooms with dark “skirts” it will be grayish in color.
I dice the onion and finely chop the garlic with a knife. Heat vegetable oil in a frying pan and small piece creamy (literally 15 grams, for flavor). I sauté the onion and garlic at the same time.
As soon as they become soft, add mushrooms to the pan. No salt!
Continue cooking over medium heat, stirring, until done. There is no need to evaporate all the liquid from the frying pan; as soon as the champignons begin to brown slightly, I remove the frying pan from the heat (if you overdo it, the onions will burn and the soup will be a little bitter).
In a saucepan, melt the remaining piece of butter and fry the flour in it, constantly stirring with a spatula so that there are no lumps and it does not burn.
Pour 400 ml of broth into a saucepan with the fried flour - chicken or mushroom broth will do. Continuing to stir, bring the mixture to a boil. The liquid will gradually thicken and become jelly-like in consistency.
I add fried onions with mushrooms, salt and spices to taste. I stir and bring the soup to a boil again, simmer for a minute and remove from heat.
Puree using an immersion blender (if you have enamel pan, then it is better to pour the soup into another container so as not to damage the enamel). You should get a thick and homogeneous mushroom puree.
Now I pour in 100 ml of cream and return the saucepan back to the stove.
I stir and adjust the amount of salt to taste. I'll bring it to desired consistency, gradually add more cream (or broth). I warm it up, but as soon as the first signs of boiling appear, I immediately remove it from the heat.
Serving cream of mushroom soup hot. White crackers, crushed and slightly dried, go well with it. walnuts, fresh herbs. Bon appetit!

If you are preparing cream of mushroom soup using chicken or beef broth, it’s better to prepare it in advance so that you spend very little time on the soup itself. Purchase champignons the day before. If the mushrooms have been in your refrigerator for more than 2 days, I recommend peeling them from the top peel on the caps.

Place a pan of water (or broth) on the fire and boil it. Peel the potatoes (it is better to wash them in advance so that the dirt does not come into contact with raw potatoes), wash, cut into large pieces and place in boiling water. Add salt to taste. Cook until the potatoes are done.

While the potatoes are cooking, fry the onions in melted butter. It needs to be peeled and cut into cubes, and the size is not particularly important, since we will mix all the ingredients with a blender. Fry the onion until transparent.

When the onion becomes transparent, add champignons cut into pieces or slices and fry together for about 10-12 minutes. First, water will be released from the mushrooms, then it will evaporate and the mushrooms will acquire a ruddy color.

After the water has evaporated, remove the pan from the heat. Add salt and black pepper to the onions and mushrooms. It is better to take freshly ground pepper, as its taste and aroma are better felt in the finished dish.

When the potatoes are cooked (prick them with a fork - if they are soft and break apart, they are ready), drain them. I recommend setting aside 1 glass potato water in order to dilute too thick soup. Add the contents of the pan to the potatoes. Pour cream over all ingredients.

Turn on the immersion blender and place it in the pan. Grind the ingredients for 5-7 minutes until smooth. If you think the soup is too thick, dilute it with the water in which the potatoes were boiled or with broth.

Bring the cream of mushroom soup to taste by adding spices. As you can see, the consistency is creamy and does not drip off a spoon.

Pour the creamy mushroom cream soup into portions and serve immediately. This fragrant first The dish will surely please your loved ones and will diversify the usual family dinners.

Adviсe:

If you are making champignon soup, buy only fresh, high-quality mushrooms. Pay attention to them appearance– the cap must be white, without any stains, dents or other damage. The champignon leg should be dense, without voids.
If you still have to cook with darkened mushrooms, it is better to clean them. Otherwise, the soup will turn out an ugly dirty brown color.
You can add a little carrot to the onion frying - it will give the soup a pleasant sweetish taste.
Butter for frying can be replaced with vegetable oil.
To add rich mushroom flavor to mushroom soup, serve it with a drizzle of truffle oil or paste.
Try adding a couple of tablespoons of dry white wine to the frying pan where the onions and mushrooms are fried. This will give the soup a very interesting taste(alcohol will evaporate very quickly when heated).

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Cream of wild mushroom soup with chicken

If the previous recipe involved using champignons from the store, then this soup consists of aromatic forest mushrooms, which you can assemble yourself. Just imagine: on a warm autumn day you are walking through the forest with your family or friends, picking mushrooms, and upon returning home you treat everyone aromatic soup from mushrooms that have just been picked. It is unlikely that anyone will not like such a treat.

Ingredients:

Forest mushrooms (honey mushrooms, porcini mushrooms and others are suitable) – 300-350 g;
Chicken fillet – 1 pc.;
Potatoes – 1-2 tubers;
Onion – 1 medium onion;
Butter – for frying;
Cream of any fat content – 150 ml;
Drinking water – 1 l;
Salt, spices - to taste.

Preparation:

First of all, place the chicken in water, add salt and cook. We will cook the soup using the broth that comes out of it, and the chicken itself will be a decoration.
While the fillet is cooking, take care of the mushrooms: you need to sort them out to avoid any worms, and then rinse them very thoroughly under running water to ensure that all sand and other contaminants are removed.
Peel the onion, chop and fry in butter (the shape of the cut does not matter - later all the ingredients will be crushed in a blender).
Chop the mushrooms and add them to the onions and let them fry.
Peel the potatoes and chop them not too coarsely, add to the boiling chicken broth.
Season the onions and mushrooms to taste, mix well and fry for another 2-3 minutes. The mushrooms should be slightly browned on all sides.
Transfer the mushrooms and onions to the broth.
Remove the fillet, cool slightly and cut into thin slices - they will be needed for decoration.
Boil the remaining ingredients together for 10-15 minutes and then blend with an immersion blender until smooth.
Add cream to the soup and beat it well again. Finally, taste and adjust to taste.
Pour the finished soup into bowls and place chicken slices on it. Garnish as desired and serve hot.

If you are unlucky with the harvest and you don’t have enough wild mushrooms for the soup, you can supplement the missing amount with oyster mushrooms.
To prepare the soup for this recipe, you can use frozen mushrooms. They should be thawed first and then cooked as fresh.
If used dried mushrooms, first they need to be soaked in warm water and leave for a couple of hours to swell. Then squeeze and cook as directed in the recipe.
Be careful! When picking mushrooms yourself, take only those that you are sure of. Even the smallest poisonous mushroom that accidentally falls into a pan can cause poisoning a large number people.
To make the cream soup less fatty, you can replace the cream with milk.
If you don't have cream and milk, you can replace them with processed cheese. It should be added to the pan 1-2 minutes before the end of cooking. During this time, it will have time to dissolve and give the future soup a pleasant creamy taste.
For decoration creamy cream soup for mushrooms, you can use fried slices of champignons, pieces of bacon, fresh or dried herbs, croutons from white bread, sesame seeds, nuts, grated parmesan, mozzarella pieces and other ingredients.
You should not add ingredients to cream of mushroom soup that can overpower it. delicate taste- fresh cilantro, ginger, hot chili and other products with a strong taste.

When I cooked it, I immediately ate two large bowls. I would have eaten more, but my stomach resisted, as it was filled to the brim. And there was a feeling that if I ate even one more spoonful, I would simply burst. And what a smell there was in the apartment and outside it. Impossible to resist.

How to cook mushroom soup from champignons with cream

Products

Meat (or vegetable) broth
1.5 liters
Potatoes – 3-4 small
Carrot – 1 pc.
Onion – 1 pc.
Champignon mushrooms – 400 gr.
Cream – 150-200 ml.
Salt, spices to taste
Fresh herbs optional

Step-by-step recipe for making soup with champignons and cream

Video recipe for making champignon mushroom soup:

Mushroom soup can be cooked in any broth. I cooked it in advance chicken broth. Generally for soup meat broth You can cook it the night before, then the cooking time for the soup will be reduced several times. The soup will be ready in just 30 minutes.

Peel the potatoes, wash them and put them in a saucepan with broth and cook on the fire.

While the potatoes are boiling, you can prepare other foods.

First let's fry the mushrooms. If you are using fresh champignons, then they must first be cleaned and cut. I buy frozen ones straight away because I don’t need to mess with them. Place a piece of butter in a frying pan, melt it, then add mushrooms to the butter and fry until the water has completely evaporated. This process takes about 10 minutes. If you fry the champignons on vegetable oil, then they will be a little bitter.

Now cut the onion into half rings. There is no need to chop finely, since we will then grind the soup in a blender.

Place the chopped onion in the frying pan where the mushrooms were previously fried.

Grate carrots onto coarse grater, place in the onion and fry until the carrots are fully cooked (3-4 minutes). Finally, add spices to the dressing and fry for another minute.

Place mushrooms in a saucepan with potatoes.

Add the dressing and blend everything with a blender until pureed.

At the end, pour in the cream and bring the soup to a boil and immediately turn off the heat.

That's all, the soup with champignons and mushrooms is ready, now it can be served. This soup is best eaten hot and fresh. When it sits for a while, it is no longer as tasty as it was right away. Before serving, you can optionally add finely chopped greens to the soup. Unfortunately, now, in winter time It’s not always possible to get a bunch of greenery. To do this, you need to make a lot of unnecessary movements, go to a store that is far away. That's why I didn't add any greens.

I hope my recipe for making this the most delicious cream I liked the soup with champignons and cream. I really want to know your opinion about this recipe, so I look forward to your comments. I will also be pleased if you decide to tell your friends about the recipe. To do this, you just need to press any social buttons. networks located below.

Bon appetit!