Mushroom Cream Soup with Cream - 5 Simple and Delicious Recipes

Our ancestors began to cook almost immediately after they got the first fire. Then the grains of cereal plants were roasted on a fire, crushed and added to boiling water. It turned out to be a kind of modern soup-puree. The first documented soup recipe dates back to the 4th century AD, interesting is the fact that it was a creamy soup based on cereals and meat broth. Later, mushroom cream soup made from champignons appeared in our beloved and native European cuisine and gained incredible popularity. Champignons are grown in artificial conditions and therefore they are easily available at any time of the year and in any place. Many people like the delicate taste of these mushrooms, and if it is supplemented with good natural cream, it becomes even tastier.

Mushrooms go well with dairy products, but some neutral vegetables can also be added to them. For example, potatoes added to mushroom cream soup will not greatly affect its taste, but at the same time add satiety and density. This soup is a real nutritious lunch. From my own experience, I can say that this kind of soup is very, very popular with the home, because there are many lovers of potatoes and their combination with mushrooms.

In addition to potatoes, you can add cauliflower or leeks. If you cook the soup not on water, but on a broth, for example, chicken, then additional meat notes will appear. Chicken with a delicate slightly sweet taste and low fat content for puree soup is just perfect.

Various spices, fresh herbs, if desired, even garlic. Fry ruddy crispy white bread toasts and sprinkle directly on a plate

You can find a lot of options for making mushroom puree soup, but I will only talk about a few of them.

Creamy champignon soup with chicken broth

This is the classic version of mushroom cream soup. By adding passivated flour, it turns out to be thicker and more satisfying, and chicken broth makes the taste rich.

You will need:

Champignons - 500 gr.;
Onion - 2 pcs. medium size;
Chicken broth - 0.5 liters;
Cream 20% - 200 ml.;
Butter - 50 gr.;
Wheat flour - 2 tbsp. spoons;
Salt, pepper, spices - to taste.

Cooking:

1. Mushrooms cut into slices of medium size, onion into medium cubes or half rings. Despite the fact that later they will be crushed in a blender, the size must be observed - this affects the uniformity of frying and taste.

2. In a large frying pan, fry the onion in a small amount of vegetable oil, then add the mushrooms. Keep the fire moderate, stir occasionally.

3. Mushrooms should soften and decrease in size, it takes about 20 minutes in time. It is not necessary to allow the formation of a golden crust - the vegetables should be as if stewed. During the frying process, a large amount of mushroom broth will form, it must be periodically drained into a mug so that the mushrooms do not boil. This broth is good to add to a common pot, the soup will only benefit from this. Salt the mushrooms while stewing.

3. When the mushrooms have cooled down a bit, grind them in a blender until a homogeneous creamy mass. You can take an immersion blender for this, or you can use a bowl. If you do not have a blender, then pureeing will be quite difficult, as an option, you can use a meat grinder with the smallest attachment. The soup will turn out a little grainy.

4. Pass the flour in butter. To do this, melt the butter in a frying pan, and gradually pour in the flour, stirring constantly so that not a single lump remains. Fry it over medium heat for about a minute, until a pleasant nutty smell forms.

5. Pour chicken and mushroom broth into flour, bring to a boil and remove from heat.

6. Put the grated mushrooms with onions on the fire in a saucepan, salt and pepper to taste. The best thing, of course, is to try them. Champignons, like all mushrooms, absorb a lot of salt, so it's better to judge by taste.

7. Pour the freshly prepared chicken broth with flour into a saucepan with chopped mushrooms and, stirring, bring to a boil.

8. Add cream and bring back to a boil over medium heat.

9. Try the almost ready soup. You may need to add salt or pepper. Add whatever is not enough. By consistency, the soup should turn out to be a liquid, flowing puree, but at the same time homogeneous and velvety.

Serve the finished soup hot. It goes very well with white bread croutons or crackers. Also, when serving, it can be flavored with a piece of butter. This mushroom cream soup is good both as a full-fledged lunch for the whole family, and for a romantic dinner for two.

Mushroom cream soup with potatoes and cream

In this variant, potatoes are used as a thickener instead of browned flour. This recipe is suitable for those who can not eat fried. You can also make it completely vegetarian by replacing the broth with water, and the butter with vegetable oil.

You will need:

Potatoes - 450 gr.;
Onion - 1 head;
Champignons - 600 gr.;
Water or broth - 1.5 liters;
Cream 33% - 300 gr.;
Salt, spices - to taste.

Cooking:

1. Cut the potatoes into medium cubes and throw in boiling broth or water, salt. Cook for about 15 minutes over medium heat until half cooked.

2. Cut the onion and mushrooms into medium slices. In a hot frying pan, first fry the onion in vegetable oil, and as soon as the water from the onion evaporates a little and it is browned, throw the mushrooms there. Saute over moderate heat until all the moisture has evaporated, but without the mushrooms blushing. Approximately 25-30 minutes.

3. Put mushrooms and onions in a pot with boiling potatoes, add salt if necessary, and cook for another 10 minutes, until everything becomes soft and crumbly. The main thing is the readiness of the potatoes, since we have already stewed the mushrooms.

4. Then add the cream, bring to a boil and simmer for another 5-7 minutes.

5. Remove from heat and blend all contents with an immersion blender until smooth.

Serve hot, if desired, you can add greens, croutons or a little butter. Gather the whole family for a delicious hot mushroom cream soup. Enjoy your meal!

Mushroom cream soup with melted cheese

More high-calorie and satisfying variety. At the same time, the soup is very tender due to the addition of cheese and cream. The melted cheese will not float in pieces, but will completely dissolve in the soup. In this case, it is best to take natural cheese with a classic creamy taste, without additives and smoked smell. Soft cheese in a jar is ideal, as processed cheese bars will dissolve and mix worse in mashed potatoes.

You will need:

Champignons - 400 gr.;
Potatoes - 400 gr.;
Onion - 1 pc.;
Processed cheese - 200 gr.;
Cream 20% - 100 ml;
Chicken broth - 2 liters;
Salt and spices - to taste.

Cooking:

1. Boil chicken or vegetable broth, or use pre-prepared. Place the pot of broth on the stove and bring to a boil. Put the potatoes cut into small pieces into the boiling broth, salt and cook for 15 minutes over medium heat.

2. Cut the onion and champignons into equal medium slices and lightly fry in vegetable oil. Approximately 20-25 minutes over medium heat, until all moisture has evaporated. The main thing is not to overcook the mushrooms, as soon as they begin to blush, it's time to remove.

3. Then add the mushrooms to the pan to the boiling potatoes and cook until tender for another 5-10 minutes. Bring to taste with salt and spices.

4. Start chopping potatoes and mushrooms with an immersion blender. In the process, add a little soft melted cheese, the whole will not mix completely, and the soup will not turn into a puree. Cheese for soup is best taken soft, natural and without additional flavorings. So sp will turn out tender and creamy in taste.

5. At the very end of whipping, pour in the cream and mix a little more.

The soup is very tender and creamy. For a contrast of tastes, it can be served with spicy wheat croutons. Toast slices of bread in butter or dry in the oven until golden brown. You can lightly sprinkle them with spices. It will turn out very tasty.

Mushroom Creamy Cauliflower Soup

Light and airy, and due to the addition of cabbage inflorescences, the mushroom taste has a more pronounced shade. Cauliflower is a vegetable that goes very well with mushrooms. Such a cream soup with champignons will turn out not only tasty, but also healthy.

You will need:

Champignons - 300 gr.;
Onion - 1 pc.;
Potatoes - 4 pcs.;
Cauliflower - 5 medium inflorescences;
Cream 20% - 0.5l.;
Salt, pepper, butter - to taste.

Cooking:

1. In salted water, boil the cauliflower and potatoes cut into small pieces until tender. Cabbage is cooked for about 3-5 minutes, potatoes for 15-20 minutes. Therefore, put the potatoes to boil first, and then, when it is almost ready, add the cauliflower. But you can cook cabbage and potatoes separately.

2. Mushrooms and onions cut arbitrarily, into slices of the same size.

3. In a heated pan, fry the onions in butter first, and after a few minutes add the mushrooms. Fry over medium heat until all moisture has evaporated.

4. Put boiled cabbage and potatoes, mushrooms and onions in a blender, salt and season to taste.

5. Pour all the contents with warmed cream - at first a little, about half, and after grinding until smooth, add as much as you think is necessary for the consistency.

6. Serve the soup hot, if desired, you can add greens, butter or croutons.

Creamy champignon soup with vegetables and cream

The recipe for making soup is not at all complicated, but if it’s more convenient for you when you can see each stage, then the video option is just the way. This creamy champignon soup is not much different from those that I have already described. Only a few more vegetables are added here. A little bit of carrot will liven up the taste and make the color more saturated.

Mushroom cream soup looks great as an independent dish for any meal - breakfast, lunch or dinner. Add toast, croutons, nuts, boiled meat, greens, butter, bacon to it. Experiment, surprise your loved ones with new combinations and invent new recipes. Enjoy your meal!