Funky mushroom soup with cream - Recipe with photo. Creamy champignon soup with cream - recipe

Creamy champignon soup with cream can be found in modern restaurants all over the world. It is ordered by both celebrities and sports coaches. And all because in its composition and benefits it is unique, since useful ingredients such as mushrooms and cream are an irreplaceable source of energy and nutrients to saturate our body. People try to buy in stores and order in restaurants as many vegetables and fruits as possible, avoid using additives dyes.

Soups are essential for the body to function properly. That is why doctors recommend using them as often as possible. Champignons contribute to the proper functioning of the digestive system, as well as cleanse the body of metabolites and toxic compounds. In their composition, these mushrooms contain vitamins of group B, D, E, PP; minerals such as potassium, calcium, zinc, selenium, copper and manganese, iron, phosphorus; 20 amino acids, of which are essential: tryptophan.

The cream is useful for its lecithin, which has a beneficial effect on the work of blood vessels, protects against atherosclerotic plaques, and maintains the permissible level of cholesterol in the blood. People who suffer from stomach diseases should definitely include cream soups in their diet.

Ingredients such as champignons and cream go well both with vegetables and with all kinds of cereals that can be added to soups. Nowadays, the use of fruits has become fashionable, so the variety of recipes will surprise even the modern gourmet. Try combining a wide variety of foods and you will be amazed at how good and healthy you can diversify your family's daily diet.

Follow the advice, choose only fresh food. Thanks to this criterion, your meals will be as healthy as possible. And since now almost the whole world is concerned about healthy eating, it has become easier to do this.

How to make creamy champignon soup with cream - 15 varieties

If you have never made a creamy champignon soup with cream before, then you should start with the simplest recipe, which is described below.

According to the style of preparation, the recipe does not take much time, and nevertheless, you will enjoy a delicious dish. It's easy to make, so if you're a busy person and don't have a lot of time to prepare dinner, use this recipe.

Ingredients:

Chicken broth - 600 ml
Bulb onions - 2 pieces
Refined sunflower oil - 2 tbsp. l
Butter - 40 g
Wheat flour - 2 tbsp. l
Ground black pepper - 2 pinches
Cream 20% - 200 ml
Salt 2 - a pinch
Fresh champignons - 500 g

Preparation:

Prepare the broth first. To do this, take a small piece of chicken, and pour 600 ml of purified water, put on fire and cook for about 36-40 minutes. Remove the chicken from the resulting broth.

Wash and dice the onion and mushrooms.

Fry the onion and mushrooms for 20 minutes with a pinch of ground black pepper and salt.

Melt the butter in a saucepan and fry 2 tablespoons. flour for 1-2 minutes.

Add chopped mushrooms to a saucepan, pour in broth and bring to a boil. Cook for 5-7 minutes.

Pour in the cream, bring to a boil and remove from heat.

Add salt, pepper, spices to taste.

Serve with croutons.

Creamy champignon soup with cream with the addition of melted cheese surprises with its originality in cooking. At first glance, the ingredients are simple, but the soup tastes very spicy.

Processed cheese must be taken from liquid jars. It differs in taste and composition.

Ingredients:

Mushrooms - 1 kg
Onion - 1pc
Processed cheese - 100 g
Cream - 150 ml

Preparation:

Chop the mushrooms and add them to a saucepan.

Cover them with water, bring to a boil.

Remove the foam that appears, add salt, pepper, spices to taste.

Cook, covered, for 20 minutes.

Drain the resulting stock into a separate saucepan.

Grind mushrooms and melted cheese in a blender.

Finely chop the onion and sauté .. Add to the mushrooms.

Pour the warmed cream and a little broth into a saucepan.

Bring to a boil.

Decorate with herbs.

Many people cannot do without adding potatoes to their soup. There is a separate recipe for them with a wonderful combination of all available ingredients.

Ingredients (Serves 5-7):

Champignons - 500 g
Potatoes - 2 pcs. (medium)
Onions - 1 pc.
Cream 11% - 200 ml
Butter - 50 g
Vegetable oil - 2 tbsp. l.
Salt, black pepper, nutmeg
Dried loaf of bread

Preparation:

Peel potatoes, cut into cubes and boil in 500 ml of water.

Peel the mushrooms, onions and cut into cubes.

Fry the mushrooms and onions for 5-10 minutes.

Pour the fried ingredients into a pot of water and cook for 5 minutes.

After that, grind the contents of the pan in a blender.

Add cream, salt and spices.

Bring to a boil.

Peel the loaf and cut into even cubes.

Place in oven for 10 minutes at 170-180 ° C.

Toss the croutons with garlic and olive oil, add to the finished soup.

Most modern chefs use chicken for making soups, it is a useful protein for the body, and also saturates it with additional calories. This gives us energy for hectic everyday life.

Ingredients:

Chicken breast - 1 pc.
Potatoes - 6-8 pcs.
Carrots - 1 pc.
Bulb onions - 1 pc. big size
Sliced champignons - 200 g.
Cream 25% - 200 g.
Processed cream cheese - 200 g.
Vegetable oil
Black pepper
Crackers
Greens

Preparation:

Cut the chicken breast into equal parts, cover with purified water, bring to a boil, cook under the lid for 15 minutes.

Peel the carrots and onions. Cut the onion into small cubes. Grate the carrots on a fine grater. Fry until tender.

Peel potatoes, cut into 4 equal parts, add to boiling broth, cook with chicken breast for about 15 minutes.

Wash the champignons, cut into cubes, fry until tender within 15 minutes.

Stir the finished potatoes. Add the sautéed onions with carrots and 1/3 of the broth. Whisk with a blender.

Add processed cheese, spices, salt and pepper to your taste. Beat until smooth.

Pour in the cream and champignons, stir. Add the rest of the broth to make the soup look like kefir. Boil for 5 minutes.

Cut the chicken breast into cubes. Add to soup.

When serving, garnish with herbs and croutons.

This soup is distinguished by its high calorie content. If you want to have a quick and high-quality lunch, then this recipe is for you.

Ingredients:

Potatoes - 3 pcs.
Chicken fillet - 300 grams
Dill greens - about 1 bunch
Flour - 1 tablespoon
Leek onion - 1 pc.
Carrots - 1 pc.
Butter - 1.5 tablespoons
Cream 20% - 250 grams
Green peas (pickled) - 1 can

Preparation:

Put chicken and potatoes in purified water, cook for 45 minutes until tender. Strain the broth.

Peel the onion with carrots, grate the carrots on a fine grater, cut the onion into small cubes. Fry until tender for 10 minutes. Then add flour and cream. Simmer until the entire consistency is thick.

Place meat, potatoes, herbs, vegetables with cream, and green peas in a blender. Grind. Add broth to the mixture and stir.

Garnish the soup with green peas and herbs.

This recipe differs from the others in that it contains a large amount of potatoes, which means that in consistency it will resemble an airy puree. Serve it only warm.

Choose potatoes that are intended exclusively for cooking soups.

Ingredients:

7 medium potatoes
300 g champignons
1 tbsp butter
1 onion
a glass of cream
1.5 liters of water

Preparation:

Peel potatoes, cut into cubes, cover with water, cook until cooked.

Peel the onion, chop finely and sauté over low heat until tender.

Wash the mushrooms, chop as finely as possible and add to the onion, fry for 10 minutes.

Transfer the contents of the pan to the broth, boil for 3 minutes.

Drain the resulting broth into a separate bowl, chop the mushrooms, onions and potatoes in a blender.

Slowly pour the broth into the resulting mixture and be sure to stir until you get a homogeneous mass that resembles a delicate cream.

Put the pan on the fire, add the cream, boil for 4 minutes.

Serve warm with croutons.

Fans of spicy, spicy dishes choose this particular recipe.

Ingredients:

1L. vegetable or mushroom broth
500gr. fresh champignons
50 gr. butter (butter)
Green onions
3 feathers of garlic
1 tsp fresh thyme;
50 gr. flour
Cream 1 glass
Spices, salt

Preparation:

Wash, finely chop the mushrooms.

Heat oil in a skillet, sauté chopped green onions and thyme.

Add mushrooms, spices, garlic, fry until cooked and add flour at the end of cooking.

Send the fried vegetables to a blender, chop, then add the resulting mixture to the hot broth, bring to a boil. Cook for 2 minutes.

At the end of cooking, add cream and stir.

Decorate with herbs.

Creamy champignon soup with cream - assorted vegetables

This soup recipe is perfect after a heavy workout in gyms. It is not only healthy, but also delicious.

Ingredients:

Potatoes - 260 gr.
Carrots - 2 pcs.
Cauliflower - 300 gr.
Peas (canned) - 110 gr.
Onions (onions) - 2 pcs.
Greens, salt, pepper

Preparation:

Peel potatoes, cut into small cubes.

Peel the carrots, grate.

Divide the cauliflower into umbrellas.

In boiled water, send potatoes, carrots, cabbage and peeled onions - whole. Season with salt and pepper to taste.

Cook until cooked through. Remove the onions from the broth.

Add the green peas.

Beat the contents of the pan with a blender.

Serve hot, garnish with mushroom slices.

All ingredients of this soup are saturated with useful vitamins and minerals. If you are a supporter of healthy eating, then try to cook according to the recipe described below.

Ingredients:

50o gr cauliflower
500gr. champignons
1 cup 25% cream
2 onions
1, 5 l. water
50 gr. flour
50 gr. butter (butter)
Salt, pepper, spices
Greens

Preparation:

Wash, cut the mushrooms into strips, fry with onions until tender. Season with salt and pepper to taste.

Bring water to a boil, add fried vegetables, boil for 2 minutes.

Wash the cabbage, divide it into umbrellas, send it to the broth, cook for another 7 minutes.

Add flour to melted butter in a frying pan, fry until brown.

Then add cream, spices, salt, stew.

Put the contents of the pan into the broth, heat without boiling.

Grind the finished soup in a blender to a liquid consistency.

Gourmets all over the world are attracted by this soup. It tastes exquisite with a delicate wine aroma. Suitable for a pleasant pastime in a good company.

Ingredients:

4 things. potatoes
1 onion
400 grams of fresh champignons
2 feathers of garlic
1.5L vegetable broth
1 glass of cream
Small croutons
50 gr. butter (butter)
1 glass of dry white wine
30 gr. olive oil
Spices, salt.

Preparation:

Peel the potatoes. Boil until tender.

Cut the mushrooms into strips, fry in butter and olive oil.

Add finely chopped onion to the mushrooms, stew. At the end, pour the wine, chop the garlic, pour the broth.

Simmer under a closed lid until cooked.

Add spices and salt to taste.

Combine cooked potatoes, stewed vegetables, add cream, heat. Then whisk with a blender.

The soup is ready.

The most unusual recipe for this type of soup. Many young people in restaurants order exactly this.

Ingredients:

Champignons - 300g
Shallots - 200g
Leeks - 200g
Garlic - 3 cloves
Porcini mushrooms - 500g
Cream 30% - 400 g
Milk - 200 g
Fresh thyme - 2 sprigs
Cognac - 30 ml
Sea salt
Freshly ground black pepper
Herbs of Provence
Sugar
Olive oil - 50 ml
Butter - 50 ml

Preparation:

Peel the mushrooms, cut into cubes.

Cut the leek into half rings.

Cut the shallots into cubes.

Chop the garlic finely, fry in olive oil until tender.

Then add the onion, mushrooms, thyme, and stir-fry.

Season with salt, pour in cognac and light to completely evaporate the alcohol.

Transfer the mushrooms to a saucepan, add milk, cream. Bring to a boil. Whisk with a blender until smooth. The consistency should be of medium density.

Serve garnished with mushroom slices and herbs.

If you have no time to cook, but need to pamper your family with a delicious dish, then try this recipe.

Before boiling potatoes, be sure to rinse off excess starch from it.

Ingredients:

700 g mushrooms
2 potatoes
1 small onion
150 ml cream of any fat content
350 ml potato broth
150 g blue cheese
Nutmeg
Sunflower oil
Salt and pepper

Preparation:

Peel potatoes, boil until tender. Do not empty the water.

Pound the potatoes.

Peel the onion, chop finely, fry with finely chopped mushrooms until tender, within 10 minutes.

Combine with broth and boil.

Beat the whole pulp of potatoes with vegetables in a blender.

Stir in the cream and broth.

Add finely chopped cheese. Cook the soup until smooth.

Insist for 30 minutes.

Spicy and equally delicious cream soup. Most often it can be found in hotels where we go on vacation in the summer.

Ingredients:

125 ml cream
6 ml dry white wine
500 ml chicken broth
300 g champignons
Butter - 20 gr.
1 tsp dijon mustard
200 gr. Broccoli

Preparation:

Boil the broth.

Cut the mushrooms into cubes, fry in butter until tender, add chopped broccoli.

Pour in wine, mustard, salt, pepper, spices. Simmer for 10 minutes.

Pour everything into a blender bowl and beat until smooth.

If you love seafood, make mushroom soup with shrimp.

Ingredients:

Chicken broth - 2 cups
Large shrimps - 250g.
Fish sauce - 1 tablespoon
Champignons - 150 gr.
Lime - 0.5 pcs.
Cilantro - 1 sprig
Salt, pepper, spices

Preparation:

Wash, cut the mushrooms into cubes.

Add thawed shrimp to boiling water.

Cook for 2 minutes.

Remove the shrimp from the water, cool, peel.

Put a saucepan with broth on the fire, bring to a boil. Add mushrooms, cook for 15 minutes.

Remove the zest from the lime half. Squeeze out the juice. Add to broth.

Then add the fish sauce shrimp to the broth. Boil for 10 minutes.

Send the contents of the pan to a blender, whisk.

Season with salt and pepper. Decorate with herbs.

Ingredients:

Onions - 1 piece
Champignons - 600 gr.
Cream - 1 tbsp.
Olive oil - 2 tablespoons
Butter
Thyme
Flour - 50 gr.
Bouillon
White pepper
Nutmeg
Toast

Preparation:

Chop the onion finely, fry in olive oil until tender.

Cut the mushrooms into slices, add to the onion, fry. Add spices and salt to taste.

Melt butter in a saucepan, add flour. Pour in broth.

Then pour the mushroom and onion into boiling water. Whisk with a blender. Pour in a glass of cream. Continue whisking until smooth.

Rub the nutmeg to taste.

Bake the croutons into cubes in the oven until tender.

Serve the soup warm, garnish with toast cubes on top. You can also add some garlic and herbs.

Champignon soup is a thick first course made from chopped and mashed mushrooms and vegetables (potatoes, onions, carrots, celery, broccoli, cauliflower, etc.). Champignons are pre-fried or boiled. Mushrooms can be cooked alone or with other vegetables. The base (vegetable or chicken broth, water or cream) is gradually poured into the mashed or puréed ingredients. The whole mixture is thoroughly mixed or whipped with a blender, after which the dish can be served. Usually mushroom soups are served hot or warm. In addition to vegetables, you can add pieces of chicken meat, seafood, cheese and any other products to your taste in the dish. The main thing is that all components are harmoniously combined with each other. Sometimes the puree soup is specially thickened with flour or mashed egg yolks.

Champignon cream soup - preparing food and dishes

From the dishes and kitchen utensils, you need to prepare a saucepan in which all the vegetables will be cooked, a pan for frying mushrooms and sautéing some vegetables, a fine sieve, grater, knife, cutting board, pusher and blender. Best served in small but deep bowls or bowls.

The champignons must be thoroughly washed, chopped and fried. You can put the mushrooms in the pot right away and just boil them with other vegetables. The peeled potatoes are finely chopped, boiled, and then mashed with a blender or crush. Onions are most often pre-sautéed.

Champignon Soup Recipes:

Recipe 1: Champignon Soup

A very delicate aromatic first course. The soup has a pleasant creamy consistency, which turns out to be even softer and tastier due to the cream. This mushroom puree soup also includes potatoes and onions.

Required Ingredients:

400 g of fresh mushrooms, potatoes and cream (up to 20%);
Onions -200 g;
Salt and black pepper to taste;
Vegetable oil - for frying;
White bread;
Dill sprigs.

Cooking method:

First, cut white bread into small cubes, put on a baking sheet and put in the oven to bake. The bread will dry for about 20-30 minutes. During this time, you can prepare the mushroom soup itself. Peel the potatoes and cut them into small pieces so that they cook faster. Put the potatoes in a saucepan, fill with water, add a little salt and cook until tender. While the potatoes are boiling, peel the onions and cut them into thin half rings. We wash the mushrooms thoroughly and cut them not too finely, since mushrooms tend to be very fried. First, fry the onion in vegetable oil until golden brown, then add the mushrooms to it. Mix everything and fry until all the liquid has evaporated. At the end of frying, salt and pepper the onion-mushroom mixture. Put the mushrooms and onions in a thicket and grind with a blender. Drain the water from the finished potatoes (leave one glass of broth) and knead the potatoes with a crush until mashed potatoes. Now put the mushroom mixture into a saucepan and pour in a thin stream of cream, without ceasing to stir everything. We mix all the ingredients with a blender and taste, if required, add more salt and pepper. If one likes a thinner soup, half or a whole glass of potato broth can be added. Serve the dish with sprigs of herbs and wheat croutons.

Recipe 2: Champignon and Cauliflower Soup

A very original first course of mushrooms and cauliflower. Onions and spices give a piquant taste, and butter combined with cream make the mushroom soup incredibly tender and melting.

Required Ingredients:

300 fresh champignons;
A small head of cauliflower;
2 small onions;
One and a half liters of water
2 tbsp. l. flour and butter;
1 glass of cream;
White and black pepper hammers - to taste;
Salt to taste.

Cooking method:

Thoroughly wash the mushrooms and chop finely. We clean the bulbs and chop finely. Melt the butter in a hot frying pan and fry the onion in it first, then add the mushrooms. We simmer everything together over low heat. We take a saucepan, spread the onion-mushroom mixture and fill it with 1 liter of water. Bring to a boil. While the water is boiling, you can disassemble the cauliflower into inflorescences and wash them. As soon as the water boils, put the cabbage in a saucepan and add a little salt. Cook the soup until the cabbage is completely soft. In a separate frying pan, lightly sauté the flour in butter, then add the cream and ground pepper. Beat the soup with a blender and pour in the cream, mix everything thoroughly and warm up a little, but do not boil. This puree soup is very tasty to serve with grated cheese and herbs.

Recipe 3: Champignon and Shrimp Soup

This mushroom puree soup can be safely served for a festive lunch or family dinner. This gourmet first course includes mushrooms and seafood, as well as cream, spices and herbs.

Required Ingredients:

1 kilogram of shrimp;
Champignons - 320 g;
3 cups chicken stock
A glass of dry white wine;
Ground red pepper - to taste;
4 tbsp. l. butter;
Nutmeg (ground) - to taste;
A glass of whipped cream;
1 bunch of parsley;
Salt.

Cooking method:

Prepare white chicken broth in advance. It will take about three glasses of broth. From boiled chicken meat, you can make a delicious salad for the second. The champignons need to be washed and chopped, then fry in butter until tender. Put the fried mushrooms in a saucepan, pour a glass of broth and beat with a blender until puree. We clean the shrimps from their shells, finely chop and put in a saucepan. Mix everything thoroughly, pour in the remaining broth and cook for about 20 minutes. Then add whipped cream, wine, spices and salt to taste and cook for another 10 minutes. Serve the dish with chopped parsley.

Recipe 4: Champignon Soup with Truffles and Tomatoes

This exquisite first course will perfectly fit into the festive menu - guests will be delighted with the delicate mushroom and truffle soup. Tomatoes add richness to the soup, and pasta and ham make the meal hearty and nutritious.

Required Ingredients:

Ripe tomatoes - 70-75 g;
Hard pasta - 30 g;
Fresh truffles - 5 g;
Fresh champignons - 20 g;
25 g of ham;
Flour - 14 g;
20 g cream;
250 g of broth;
Half the yolk;
10 butter;
Salt to taste.

Cooking method:

We cook chicken broth and make a popular white sauce from it (made from flour, butter, broth, milk or cream). We keep the tomatoes in boiling water a little, remove the skin and rub through a sieve. Combine grated tomatoes with sauce. Cook the pasta until tender and cut into small pieces of half a centimeter. Wash champignons and truffles, boil until tender and cut into small slices. We cut the ham in the same way. Put all the ingredients in the sauce and, stirring slowly, bring to a boil. Mix cream with grated yolk and butter. Serve the dish with a creamy mixture. The temperature of the soup should not exceed 80 degrees, otherwise the yolk may curdle.

Recipe 5: mushroom soup with celery

All lovers of hot mashed soups should definitely try to prepare this wonderful dish. The combination of potatoes and mushrooms is familiar to many, so try to diversify the soup with celery. It is he who gives the unique refined taste and aroma.

Required Ingredients:

1 small celery root;
Fresh champignons - 300 g;
Onions - 2 pcs.;
Carrots - 1 pc.;
A clove of garlic;
Salt;
Olive oil;
Chili pepper (ground);
Ground black pepper;
Vegetable broth or water - 1.5 liters;
Cream - 150 g.

Cooking method:

All vegetables must be washed and peeled. Grate the carrots, cut the celery into cubes, and cut the onion into thin rings. We wash the mushrooms and cut into four parts. Finely chop the garlic. In olive oil, you need to sauté carrots, onions and celery with garlic. The total roasting time for vegetables is about 15 minutes. Mushrooms can be stewed separately for 10 minutes or placed with vegetables. We take a large saucepan, put the fried mushrooms and vegetables there and fill all the products with vegetable broth or water (you can first dissolve a couple of bouillon cubes in water). On the tip of the knife, add chili, black pepper and salt. Bring the soup to a boil, reduce heat and cook for about 40 minutes. Puree the slightly cooled soup with a blender and pour in the cream (optional). We try and, if necessary, add some salt to the dish. The hot dish should be served with chopped herbs and fried mushroom slices.

Recipe 6: Soup with mushrooms and potatoes

Ingredients

30 g butter;
1200 ml vegetable broth;
olive oil - 15 ml;
black pepper and table salt;
150 g onions;
half a glass of finely chopped parsley;
350 g potatoes;
150 g of white wine;
350 g of champignons;
a couple of cloves of garlic.

Cooking method

1. Heat a mixture of olive and butter in a saucepan. Peel and chop the vegetables. Put finely chopped onion and small sliced potatoes in a saucepan with butter. Cover and cook over low heat for about ten minutes, until the vegetables become soft.

2. Peel the mushrooms, wash and cut into thin slices. We put them in a saucepan, put crushed garlic and pour in white wine and broth. Salt, pepper and boil. Cook for about a quarter of an hour, until all vegetables are fully cooked.

3. Pour the contents of the pan into a blender container and grind in mashed potatoes.

4. Put the resulting mass back into the pan, add half of the herbs and heat over low heat.

Recipe 7: mushroom soup with vegetables

Ingredients

chicken broth with meat - a glass;
50 g curry powder;
230 g champignons;
ground white pepper, sea salt and celery root;
frozen green peas - 100 g;
2 carrots;
100 ml cream;
450 g onions;
dry white wine - 100 ml;
60 g plums. oils;
25 g flour.

Cooking method

1. Peel the celery and carrots and cut into strips. We wash the peeled onions and mushrooms and chop in the same way.

2. In a saucepan, melt half of the butter, put the vegetables there, salt and pepper. We will fry vegetables for three minutes. Then we take them out of the pan.

3. Put the rest of the oil in a saucepan and fry the flour in it.

4. Take the meat out of the broth and filter it. Mix the broth with wine, water and cream. Dilute the fried flour with a small amount of broth with wine and add to the saucepan. Mix and add green peas.

5. Cook the soup for about five minutes and season the curry. We shift vegetables and chicken meat into the soup. Grind with a blender until smooth.

Recipe 8: Champignon Soup with Cognac

Ingredients

200 g of leeks and shallots;
butter - 40 g;
350 g of champignons;
sugar, sea salt, freshly ground pepper and provencal herbs;
three cloves of garlic;
60 ml olive oil;
fresh thyme - 2 sprigs;
cognac - 30 ml;
200 ml of milk;
400 ml 30% cream.

Cooking method

1. Peel and chop the mushrooms coarsely. Peel the shallots and chop finely. Cover the leek in half rings. Cut the peeled cloves of garlic into thin slices.

2. Heat the mixture of butter and olive oil in a frying pan. Fry, stirring garlic and onion until soft. Add mushrooms and thyme leaves, stir and continue to fry until golden brown. Season everything with pepper and salt. Pour in the cognac and immediately set fire to so that the alcohol completely evaporates, and fry, stirring continuously.

3. Put the fried mushrooms in a cauldron, add cream and milk. Boil and puree the soup with an immersion blender. We heat the soup for another ten minutes over low heat.

Recipe 9: mushroom soup with dumplings

Ingredients

one and a half glasses of chicken broth;
sea salt;
250 g champignons;
butter - 45 g;
flour - 50 g;
yolk.

For dumplings

half a kilogram of chicken breast;
butter;
spices and salt;
loaf pulp - 100 g;
2 egg whites.

Cooking method

1. In a saucepan, fry the flour in butter until golden brown and dilute it with chicken broth. Cook the broth with flour for about ten minutes. Then add the yolks, salt and mix well.

2. Fry finely chopped champignons in a pan until golden brown. We put them in a saucepan and use a blender to bring everything to a puree state.

3. Pass the chicken breast and loaf pulp through a meat grinder. Gradually introduce proteins and a little ghee into the minced meat and mix well. Form dumplings with a teaspoon and steam them.

4. Pour the puree soup into portioned bowls and put a dozen dumplings in each one. Sprinkle with herbs and serve.

Champignon Soup - Secrets and Tips from the Best Chefs

Champignon cream soup is usually served with wheat croutons, croutons, yolks, grated cheese, cream or cream sauce, and finely chopped herbs. If cream needs to be mixed with all ingredients, add it last. The best culinary experts advise to cut all vegetables and mushrooms in the form of one form, thus, the products will cook evenly and equally. Maximum uniformity can only be achieved if you first grind all the products with a blender, and then pass the mixture through a sieve. In this case, the soup will turn out to be very tender and airy.

In France, it is considered a classic national first course. It is included in the menu of most cafes, restaurants, eateries, and so on. This dish tasted so much that it can be found far beyond the borders of France. Nowadays, mushroom mushroom soup made from champignons has become a traditional European dish. Due to its consistency, it is very well absorbed by the body.

Classic mushroom soup

This nutritious and certainly delicious dish has a soft and delicate creamy taste. The recipe for making mushroom soup describes in detail all the stages of preparation. To do it, we need the following:

1. Half a kilo of fresh mushrooms.

4. Two hundred milliliters of cream.

5. One onion.

Preparation

We wash the champignons and cut them into thin slices. Also chop the onion and garlic and fry in a pan with olive oil until golden brown (about ten minutes). Then add the mushrooms and simmer everything together for another ten minutes, stirring all the time. Next, add broth to the mushrooms. Salt, pepper, mix everything thoroughly and leave to sweat a little. Then grind the mass in a blender to a puree consistency. Put the resulting mass on the stove again, add butter and cook for about ten minutes. Mushroom champignon soup is ready! When serving, garnish with parsley and grated Parmesan.

Delicious mushroom soup with cheese

This is one of the finest French gourmet recipes. Such a soup is prepared easily and quickly, and everyone likes it to taste. We will need one and a half liters of chicken broth, two onions, three medium-sized potatoes, one carrot, eight hundred grams of mushrooms, one package of cream cheese, one hundred grams of hard cheese, a little dill and root celery, salt and spices to taste.

Preparation

Peel and cut the potatoes. Rub the carrots on a medium grater, and cut the mushrooms into plates.

We send all this into a boiling broth and cook for ten minutes. Then we cut the processed and hard cheese into cubes and send portions into the boiling broth. It is very important to stir constantly with a whisk so that the cheese is completely dissolved. Cooking under the lid for another three minutes. Remove the pan from the heat and use a blender to grind our mushroom champignon soup. As in the previous recipe, bring the resulting mixture to a boil. Serve decorated with fresh herbs and croutons.

Mushroom champignon soup with carrots and onions

This dish is easy not only to prepare, but also in calorie content. Its great taste and aroma will leave few people indifferent! So, for cooking, take one glass of vegetable broth, six hundred grams of champignons, four glasses of milk, one carrot, one small onion, one tablespoon of flour and three tablespoons of vegetable oil. For a leison, prepare two egg yolks and one tablespoon of cream separately. We wash and clean the mushrooms. Leave a few small pieces, and cut the rest and pass through a meat grinder. Cut the carrots into strips lengthwise and put them in a saucepan along with the mushrooms.

Put a whole onion there and add one spoonful of oil. Simmer everything together under the lid for about forty-five minutes, and then add the broth. Bring to a boil. Cook the deferred mushrooms. Separately, lightly fry the flour in the remaining oil, and then dilute with warmed milk and broth. Cook, stirring occasionally, until it boils. Then add the stewed mushrooms without carrots and onions. We continue to cook for another 20 minutes. Then grind everything in a blender, salt and fill with oil. Mix the cream and yolk. Add chopped boiled mushrooms to the soup. Serve in cups with croutons. Bon Appetit!

The beauty of this soup is that it is not very "heavy", but at the same time it is quite satisfying and nutritious.

The dish is ideal for business lunches, regardless of the nationality of the guest invited to the meal.

It is widely used in vegetarian and diet menus.

Champignon soup with cream - general principles of preparation

The main ingredients are cream of 25% fat and fresh champignons, but dried mushrooms are also suitable.

Depending on the recipe, potatoes, carrots, cauliflower, and cereals are added to the soup.

Garlic and black ground pepper are used to add spice to the dish.

The soup is always served with chopped fresh herbs.

It goes well with croutons.

Champignon soup with cream "Classic"

This is the simplest recipe for making creamy mushroom soup. The broth can be purely either mushroom or vegetable.

Ingredients:

One liter of vegetable or mushroom broth;

Half a kilo of fresh mushrooms;

Fifty grams of margarine or butter (butter);

Green onions;

Three feathers of garlic;

One tea. a spoonful of fresh or half a teaspoon. tablespoons of dry thyme;

Fifty grams of flour;

Cream - one glass;

Spices and salt.

Cooking method:

Champignons are chopped into small pieces.

Heat oil in a frying pan, add chopped green onions (finely), thyme, fry.

Then add mushrooms and spices. Fry for a few more minutes on reduced gas. At the end of the frying, add flour.

Remove from the stove, pour in the broth and stir. Put on gas and bring to a boil, stirring occasionally.

Then the heat is reduced and the soup is left to cook for a couple of minutes. At the end of cooking, add a glass of cream, heat it up, do not boil it.

When served, garnished with fresh herbs in portioned plates.

Champignon soup with cream and potatoes

According to this recipe for making soup, besides mushrooms, potatoes are used. And if you pass the cooked ingredients through a blender, you get a delicious creamy soup.

Ingredients:

Half a kilo of fresh mushrooms - champignons;

Half a kilo of medium-sized potatoes;

Two onions;

Half a liter of low-fat cream;

Sunflower oil;

Black pepper (ground).

Cooking method:

The potatoes are peeled and cut into strips or cubes.

Onions are fried in sunflower oil. Chopped mushrooms are added.

Fry until the water evaporates.

Drain water from boiled potatoes and grind together with mushrooms in a blender.

The resulting puree soup is poured into a saucepan, cream is added and sprinkled with spices. Warm up, but do not bring to a boil.

Champignon soup with cream and nutmeg

Nutmeg will add a unique flavor to the creamy mushroom soup.

Ingredients:

Three hundred grams of champignons;

The white part of the leek;

Three feathers of garlic;

Ground nutmeg;

Three hundred ml. tap water;

Butter;

Salt and spices to your taste.

Cooking method:

The buttermilk is heated in a tall dish and finely chopped leeks are stewed.

The mushrooms are chopped and boiled in boiling water for about ten minutes. Then add chopped onion to them and cook for another three minutes.

The resulting mass is crushed with a blender or mixer until a homogeneous consistency.

The cream is heated and poured into a saucepan, pressed garlic is added. Then - ground nutmeg, a little salt and pepper to taste.

The hot soup is poured into bowls. Sprinkled with fresh herbs - served for dinner.

Champignon soup with cream "From mother-in-law"

The amount of ingredients for this recipe is calculated for making soup in a large company. Everyone can ask for supplements.

Ingredients:

Three liters of running water;

Four potatoes;

Eight hundred grams of champignons;

Three hundred ml of low-fat cream;

One bulb onion;

Salt and spices (preferably pepper);

Fresh herbs: dill, parsley.

Cooking method:

The potatoes are cut into cubes. The champignons are well washed and each mushroom is cut in half, and each half into slices.

Vegetables and mushrooms are added to boiling water and boiled for twenty minutes.

Meanwhile, chop the onion and pour it into a frying pan with heated fat. Fry on reduced gas, stirring all the time.

Boil the mushroom broth for about fifteen minutes, then put the sautéed onion, cream, a little salt and pepper.

Bring to a boil, but not to a boil.

The soup is served hot, sprinkled with fresh herbs.

Champignon soup with cream and cauliflower

You can diversify the way you cook mushroom soup with cauliflower. It will give the dish a new taste, add nutrients and calories.

Ingredients:

Half a kilo of cauliflower;

Half a kilo of champignons;

One glass of 25% cream;

Two onions;

One and a half liters of water;

Fifty grams of flour;

Salt and pepper (preferably ground);

Fresh greens.

Cooking method:

The champignons are washed and cut into strips, and fried with onions in a pan. At the end of stewing, salt and pepper.

In a saucepan, heat the water and put the roast there, bring to a boil. The cauliflower is divided into umbrellas, washed and spread in mushroom broth. Cook for about seven minutes until the cabbage is done.

Flour is poured into a frying pan with warmed butter and sautéed until light brown.

Warm cream is poured into a pan with flour, spices and salt are added, stewed, stirring.

The resulting mass is added to the mushroom broth with cauliflower, mixed and heated, without bringing to a boil.

The finished soup is mashed with a mixer or blender. The soup is served hot, sprinkled with fresh herbs.

Champignon soup with cream and white wine

This recipe is for connoisseurs of unusual taste and special gourmets of first courses. Add white wine and croutons to the mushroom soup.

Ingredients:

Four pieces. potatoes;

One onion;

Four hundred grams of fresh champignons;

Two feathers of garlic;

One and a half liters of vegetable broth;

A glass of cream;

Crackers are small;

Fifty grams of butter (butter);

A glass of dry white light wine;

Thirty grams of olive oil;

Spices, salt.

Cooking method:

Peel and boil the potatoes. The champignons are cut into strips and fried in a pan in butter and olive oil.

Add chopped onions to the mushrooms and stew. Then white wine is poured in, garlic is crumbled and vegetable broth is added.

All ingredients are stewed under a closed lid until cooked. Then add salt and pepper.

When the potatoes are ready, drain the water and put mushrooms and onions stewed in wine on hot potatoes.

Add warm cream and heat without boiling. Beat the soup with a blender and serve with croutons.

Champignon soup with cream and carrots

With carrots, creamy mushroom soup will turn out to be rich in vitamins and beautiful. And, as always, don't forget about fresh herbs.

Ingredients:

Three hundred grams of fresh champignons;

Two potatoes (medium size);

One small carrot;

One onion;

Salt to your liking;

Optional black pepper;

One glass of cream.

Cooking method:

For cooking, you need a 2 liter saucepan.

Mushrooms are washed under running water and cut into small strips.

First, fry in a pan with oil, then pour in water and boil for ten minutes. Launch diced potatoes.

Then add chopped onions, grated carrots, fried in butter.

Soup is seasoned with roasting, salt and pepper.

Bring to a boil, pour a glass of cream and heat.

Let it brew and serve hot. Decorate with fresh herbs.

Champignon soup in ghee with cream

Ingredients:

400 grams of fresh mushrooms (champignons);

30 grams of wheat flour (premium);

30 grams of ghee;

Half a glass of cream (25-30%);

Green onions;

Salt, spices.

Cooking method:

Fry flour in a frying pan with ghee until brownish. The champignons are washed, cut into flat slices and boiled.

Then the mushroom broth is filtered. The cooked mushrooms are combined with fried flour and the broth is brought to a boil. At the end of cooking, add cream, simmer on slow gas and turn it off. The soup is served hot, sprinkled with green onions.

Champignon soup with cream "Home-style"

When used in equal proportions of mushrooms and potatoes, the soup will turn out to be truly homemade. The most varied greens are suitable.

Ingredients:

400-500 grams of fresh or dried mushrooms;

6-7 large potatoes;

One large onion;

Forty grams of butter (butter);

Pepper (ground);

Bay leaf;

One bunch of leeks;

Parsley;

Cooking method:

Mushrooms are washed under running water, cut not very coarsely. Then put in a frying pan with butter, add finely chopped onions and fry until tender.

When they are ready, they are laid out in a saucepan, hot water is poured. The broth is boiled a little over low heat and potatoes are added to it, which is pre-peeled and cut into cubes.

Cook the soup until the potatoes are ready.

At the end of cooking, put lavrushka.

Before serving, pour cream into the soup and sprinkle with finely chopped herbs.

Creamy mushroom soup "Useful"

In this recipe, pickles are used in the preparation of mushroom soup. And the dish is served for dinner with bread.

Ingredients:

Two hundred grams of champignons;

Five pickles;

Vegetable oil;

One parsley root;

Dill sprigs;

Six potatoes;

One onion;

Half a glass of pearl barley;

Cooking method:

Broth is cooked from mushrooms and chopped pickled cucumber skins.

Ready mushrooms are chopped and fried in oil with finely chopped onion. The roast is placed in the broth. Add flour, sautéed in oil, chopped parsley and cucumber pulp, pearl barley.

Cook over low heat with the lid closed. Add cream at the end. Served with dill and toasted bread.

Champignon soup with cream - tricks and tips

After adding cream to the soup with champignons, the pan is only warmed up, not boiling. When reheating, the dish is also not boiled. When boiling, the cream will curdle in the soup, and the dish will lose its aesthetic appearance and pleasant taste.

It is better to cut the mushrooms into the soup smaller.

The potatoes are washed under running water before being added to the soup. This is how the excess starch is washed off, and starch foam will not appear during cooking.

When frying champignons, it is better to use two types of oil: spread the butter in olive oil. This way, the roast will not burn and retain its flavor.

Aroma, tenderness, benefits for the body, as well as excellent taste are what characterizes mushroom dishes. And this is correct, because a product like mushrooms is endowed with a pleasant taste and useful elements that make the first course nutritious and tender. The mushroom soup is especially famous nowadays, which turns out to be hearty due to its consistency. These mushrooms are considered an affordable and inexpensive product from which excellent recipes are obtained: baked goods, first courses, casseroles, salads, and so on. Mushroom puree soup is slightly inferior to meat broths, because mushrooms also contain a lot of useful and valuable substances that quickly satisfy hunger and give satiety. And if you also make a classic mushroom puree soup, the recipe of which is known to many connoisseurs of delicious healthy food, you can make a truly nutritious and satisfying dish.

A special feature of mushroom cream soup made from champignons with cream is that this dietary dish can be served to the table for people who follow a healthy diet, as well as those who follow a diet.

The mushroom soup with cream is tender thanks to the dairy product, it makes the first course more satisfying, and also saturates it with a special taste. It is a secret to few that champignons go well with cream. And if you also add potatoes and onion frying to them, you get a delicious first that can amaze many with its taste and appetizing.

Self-made creamy soup is served as lunch with sour cream or mayonnaise. Also, a potato recipe with the addition of cream can be safely diversified with fresh herbs. You need to put it at the end of cooking, so that during the cooking process it does not lose its beneficial properties.

Today, there are many options for preparing such a recipe: wild mushroom soup, creamy mushroom soup, cream soup with frozen or dry mushrooms. Still, the best and most interesting home-made variation can be called a creamy soup with mushrooms and potatoes. This method of cooking will appeal to many housewives, because it is not difficult and consists of simple components, which greatly improves and facilitates the cooking process.

The recipe for mushroom puree soup is different. Based on the main ingredients, the dish with champignons is the lowest in calories, in contrast to the first of mushrooms or aspen mushrooms. Therefore, it can be prepared for children and as a festive meal. However, even this fact does not protect the dish from the fact that it will be unhealthy or less tasty. On the contrary, champignon is a well-known mushroom, which is not difficult to find in the store. It is worth noting that you can cook potato soup with cream from fresh, frozen or dried product. In each case, the first will have a special taste.

What foods can be added to mushroom cream soup? It goes especially well with champignons and cream:

carrot;
fresh or dried herbs;
canned corn;
processed cheese;
garlic;
vegetable or chicken broths.

Also, mushroom cream soup with champignon cream will turn out to be tasty and healthy if it is prepared strictly according to the recipe, while observing the cooking tips compiled by experienced chefs. In this case, the first course is prepared easily and without any particular difficulties, so any young housewife can cope with its preparation.

Important: creamy mushroom soup is prepared in two ways. Two ingredients can add thickness to it, which include flour and mashed potatoes.

How to cook soup with potatoes and mushrooms? The first thing to look out for is the right choice of mushrooms. It is desirable that they be free of blotches, do not contain yellow spots, and are also medium in size and slightly hard. Large champignons should not be used, because they contain a lot of water and turn out to be soft during the cooking process.

When cooking, it is imperative to add frying to the mushroom cream soup with cream, which gives a special taste to the broth. It is worth putting onions, carrots and garlic in it. Often during cooking, sweet peppers are added to the frying, which should be finely chopped.

What should you consider when preparing this recipe? Particular attention should be paid to:

Creamy potato soup made from forest mushrooms is made from potatoes, which boil well and turn out to be soft (it is especially important to use this variety when making mashed potatoes). You can find it in many stores.
To make the creamy soup with mushrooms more satisfying and rich, vegetables or cereals, for example, barley, rice or rolled oats, are added to the recipe.
All products included in the mushroom soup must be cut into equal pieces so that they cook evenly and do not boil over.
Soup-puree with champignons, the recipe of which contains cream, is prepared in chicken or meat broth, in which case the dish will turn out to be more satisfying and nutritious.
According to the recipe, instead of cream, you can add cream or melted cheese to the champignon soup, it will also give the broth an excellent delicate taste.
You can make a healthy soup with garlic or fresh herbs.
It is worth adding a little spices to the first one, because they should not interrupt the taste of the cream. Best of all, if it is black pepper or suneli hops.
Soup-puree with champignons and potatoes is best cooked immediately before serving: then it will turn out to be more tender and homogeneous. But you should not leave the dish for several hours: then the broth will thicken even more.

Creamy mushroom and potato soup cooks pretty quickly. The main thing is to have the mood and the right ingredients, then the recipe will turn out delicious and appetizing.

How the dish is prepared

How to make mushroom champignon soup? The first thing to do is prepare the ingredients in the recipe.

Required ingredients for the first and main mushroom soup. Recipe:

half a kilogram of potatoes,
0.3 kg. champignons (young),
0.5 liters of cream (preferably not the fattest),
a teaspoon of salt
spices,
frying oil;
3 onions.

Champignon soup with potatoes is made in several stages. First of all, clean the potatoes, rinse in a colander and cut into medium cubes or cubes. Then fill it with water in a medium saucepan so that the liquid completely covers the potatoes.

Finely chop the onion, put in a frying pan and fry in a little oil.

Peel the mushrooms, wash, cut into thin slices and add to the onion. You need to remove the frying when the mushrooms become golden brown. Grind the mushroom mass with a blender.

Drain the water from the pan, then add mushrooms and cream to the potatoes, and then use the blender again. Add seasonings and salt to the mixture, and then serve the first to the table.

As you can see, mushroom and potato puree is easy and quick to make. The classic of this recipe contains herbs that add appetizing to the dish.

Serve hot with a small piece of butter. This recipe is best served at lunchtime as it is very filling.