Creamy champignon soup with cream (7 recipes). Creamy champignon soup

Step 1: prepare the mushrooms.

Step 2: prepare the onion.

Step 3: prepare the garlic.

Step 4: prepare the mushroom frying.

Step 5: prepare the parsley.

Step 6: prepare the mushroom soup.

Step 7: Serve the champignon soup.

For more consistency, you can boil a few small potatoes. In this case, you can no longer use the broth, but add the mushroom frying to the boiled potatoes. You can also dilute the mixture, if necessary, with a small amount of boiled water and only then puree with a blender until smooth.

If you do not have such an electrical appliance as a blender at hand, then it is better not to prepare such a puree soup. Indeed, even when using a meat grinder with a fine grid, pieces of mushrooms will still come across in the dish. And there it is already at your discretion: if you like such soups, then you can grind everything using a meat grinder.

Ready-made puree soup can be stored in the refrigerator, but no longer than 2-3 days, as the taste and aroma may change.

If you have a special cauldron in which you can fry various ingredients, then you can immediately fry the mushrooms with other vegetables in it, and then pour everything with broth and cream, and continue to cook the puree soup in the same container. This is much more convenient and does not need to wash excess dishes.

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

Champignons go well with dairy products, but you can also add some neutral vegetables to them. For example, potatoes added to champignon cream soup will not greatly affect its taste, but it will add satiety and thickness. This soup is a real nutritious lunch. From my own experience, I can say that this kind of soup is very, very popular with homemade ones, because there are many who like potatoes and their combination with mushrooms.

In addition to potatoes, you can add cauliflower or leeks. If you cook the soup not in water, but in broth, for example, chicken, then additional meaty notes will appear. Chicken with a delicate, slightly sweetish taste and low fat content for mashed potatoes is simply ideal.

Various spices, fresh herbs, even garlic if desired. Fry crispy white bread croutons and sprinkle directly onto a plate

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

Thick mushroom cream soup with chicken broth

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

You will need:

• Champignons - 500 gr.;
• Bulb onions - 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.

Preparation:

1. Cut mushrooms into medium-sized slices, medium-sized onions or half rings. Despite the fact that they will then be chopped in a blender, the size must be observed - this affects the uniformity of roasting and taste.

2. In a large skillet, fry the onions in a little vegetable oil, then add the mushrooms. Keep the fire moderate, stir occasionally.

3. The mushrooms should soften and shrink, in time it takes about 20 minutes. 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 be formed, it must be periodically poured into a mug so that the mushrooms are not cooked. This broth is good to add to the common pot, the soup will only benefit from this. Season the mushrooms with salt while braising.

3. When the mushrooms have cooled slightly, grind them in a blender until smooth, creamy. You can take a hand blender for this, or you can use a bowl. If you do not have a blender, then mashed potatoes will be quite difficult, as an option, you can use a meat grinder with the smallest attachment. The soup will turn out to be a little grainy.

4. Saute flour in butter. To do this, melt the butter in a pan, and gradually add 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 is formed.

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

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

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

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

9. Try the almost ready-made soup. You may need to add salt or pepper. Add anything that's not enough. The consistency of the soup should turn out to be a liquid, flowing puree, but at the same time smooth and velvety.

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

Cream of mushroom soup with potatoes and cream

In this version, potatoes are used as a thickener instead of browned flour. This recipe is perfect for those who cannot eat fried foods. It can also be made completely vegetarian by replacing the broth with water and 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.

Preparation:

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

2. Cut 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, add the mushrooms there. Fry over moderate heat until all the moisture has evaporated, but without the mushroom blushing. Approximately 25-30 minutes.

3. Place mushrooms and onions in a saucepan 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 extinguished the mushrooms.

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

5. Remove from heat and whisk all contents with a hand blender until smooth.

Serve hot, add herbs, croutons or a little butter if desired. Gather the whole family for a delicious hot mushroom cream soup. Bon Appetit!

Creamy champignon soup with melted cheese

A more nutritious and satisfying variety. At the same time, the soup turns out to be very tender due to the addition of curds and cream. The processed 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 smoky smell. Soft cheese in a jar is ideal, as the processed curd bars will dissolve and mix in mashed potatoes worse.

You will need:

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

Preparation:

1. Boil chicken or vegetable broth or use one prepared in advance. Place a saucepan with broth on the stove and bring to a boil. Put potatoes cut into small pieces in boiling broth, salt and cook for 15 minutes over medium heat.

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

3. Then add the mushrooms to the boiling potatoes in a saucepan and cook until tender for another 5-10 minutes. Taste for salt and spice.

4. Start chopping potatoes and mushrooms with the hand blender. In the process, add a little soft melted cheese, the pka will not mix completely, and the soup will not turn into mashed potatoes. It is best to take the cheese for the soup soft, natural and without additional flavors. So the cn will turn out to be delicate and creamy in taste.

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

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

Creamy mushroom soup with cauliflower

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

You will need:

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

Preparation:

1. Boil cauliflower and small pieces of potatoes in salted water 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 they are almost ready, add the cauliflower. But you can cook cabbage and potatoes separately.

2. Chop mushrooms and onions at random, into equal-sized slices.

3. In a heated frying 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 into a blender, salt and season to taste.

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

6. Serve the soup hot; add herbs, butter or croutons if desired.

Creamy champignon soup with vegetables and cream

The recipe for making soup is not at all complicated, but if it is more convenient for you when you can see each stage, then the video option is just the way. This cream of champignon soup is not much different from those that I have already described. Only a little more vegetables have been added here. A little bit of carrots will revitalize the flavor and enhance the color.

Champignon cream soup looks great as an independent dish for any meal - breakfast, lunch or dinner. Add toast, croutons, nuts, boiled meat, herbs, butter, bacon to it. Experiment, surprise your family with new combinations and invent new recipes. Bon Appetit!

Soups made with mushrooms stand out among all the first courses in cooking. Champignons, the noblest of mushrooms, are great for making thick cream soups. Mushroom puree soups are distinguished by their indescribable aroma, rich puree broth and rich taste. Delicate texture, aromatic pulp and soft, almost creamy taste of mushrooms will make the perfect mushroom soup.

The secret to making delicious mushroom puree soup

Whichever recipe you choose, remember - it is almost impossible to spoil soups with champignons. These mushrooms are so pliable to cook that it is a real pleasure to cook with them. But, if you are in the mood for a perfect mushroom soup, like in the best French restaurants, here are a couple of topical tips to take note of.

• With or without cream?

Mushroom soup with milk cream is a safe bet. The pair of cream and champignons gives the first course an appetizing creamy shade and a pleasant texture. The higher the fat content of the cream, the more concentrated the broth will be. The calorie content of the dish also depends on whether you take light 10% cream or more fatty 15-20%. The recipe allows the use of cream of the fat content that appeals to you in such dishes. If calorie counting is not a matter of principle for you, then in favor of taste, we advise you to choose a product with a higher percentage of fat content.

• Minimum spices and seasonings

Many housewives have a sincere love for spices and seasonings that improve the taste of dishes, and are ready to flavor almost every more or less suitable recipe with them. But mushroom soup is good on its own without any additives. The mushroom soup has a delicate aroma that can be easily overpowered by an unsuccessfully selected spice, and then nothing can save the dish. If you can't live without spices, try making mushroom soup with white ground pepper. It will not drastically affect the taste of the dish, but it will add a slight spicy note. Also, the recipe does not forbid adding a pinch of nutmeg to the mushroom soup.

• Choosing mushrooms

Soup-puree of champignons is good to cook from fresh champignons. Mushrooms should have a pleasant aroma, uniform color without darkening and blotches. If it is not possible to prepare a dish from fresh mushrooms, then frozen ones are quite suitable. The taste of frozen mushrooms will not be affected if they were stored in good faith and did not experience temperature extremes. Be sure to pay attention to the shelf life of mushrooms in freezing - freshly frozen mushrooms are stored for no more than one and a half months. Before preparing mushroom soup, be sure to defrost the mushrooms at room temperature.

How to cook?

We suggest you prepare a thick mushroom soup with potatoes and cream. A simple recipe and affordable ingredients are the key to a delicious and rich first course. Arm yourself with a culinary mood, and go ahead - cook an appetizing mushroom masterpiece!

Cooking time: ~ 1 hour

Servings: 10

To make a delicious mushroom soup you will need following ingredients:

Advice! This recipe is good because the dish is not liquid, but with a thick rich texture, thanks to the potatoes. In a properly cooked puree soup, "the spoon is worth". If you want variety or more flavor, then the recipe allows you to substitute cauliflower for potatoes (200-300 g).

1. First you need to prepare mashed potatoes. To do this, peel the potatoes, cut into quarters, pour cold water (until completely covered) and put on fire. After boiling, season with salt, cook until softened for about 15 minutes. Pour the hot broth from the boiled potatoes into a separate container (if possible, leave 300-400 ml). Mash potatoes with a slice of butter in mashed potatoes.

2. Peel the bulbs, wash and chop.

It is interesting! Using this recipe, you can replace onions with softer leeks in texture and aroma. It must be cut into rings and follow the further instructions for preparation. Leeks go well with all the ingredients in the recipe.

3. Wash the champignons, disassemble them into caps and legs. If frozen mushrooms are used, then you must first defrost them. Finely chop the mushroom pulp.

4. Heat vegetable oil in a frying pan, put onion. Fry lightly in oil.

5. Put the mushrooms on the onion in the pan. Mushrooms may sap, especially if defrosted product is used. Stir the onion with the mushrooms, season with salt / pepper to taste and cook until the liquid has completely evaporated.

6. Put the fried mushrooms and onions into a blender bowl and chop. In the absence of a blender, you can scroll the mushroom mass twice through a meat grinder.

7. Put the chopped mushroom mass in a saucepan with mashed potatoes.

8. Pour the milk cream and the remaining broth after boiling the potatoes over the mushrooms and potatoes. Season with salt and pepper.

Important! If the soup turns out to be too thick in your opinion, and there is no more potato broth or cream, you can slightly dilute the mass with warm boiled water. The recipe allows the replacement of cream with milk or sour cream diluted with water, but in this case the taste of the dish will suffer a little.

9. Grind the almost finished soup again with a blender at low speed for 1-2 minutes.

10. Put the pot of soup on the fire, cook for 5-7 minutes, stirring occasionally. Bring the soup to a boil and turn off the heat immediately (do not boil!). Arrange the dish on portioned plates, sprinkle with fresh chopped parsley.

Hot champignon soup is ready! As a supplement to this dish, you can serve homemade crackers by drying a diced loaf in the oven. Croutons with an egg, fried toast or bread are also good for thick mushroom soup.

You can also watch a video on this topic:

In contact with

The fashion for pureed soups came to our kitchen several years ago. Many consider such a dish to be a delicacy. There are two options: to cook cream soup in vegetable broth for dietary, baby food, or add cream, cheese to please gourmets. Mushroom soup looks better in the second version.

What is champignon cream soup

Mushroom puree soup is a simple and tasty dish that is prepared from oyster mushrooms, chanterelles or porcini mushrooms chopped with a blender, diluted with cream and broth. Some housewives prefer to put potatoes in the soup to make it more satisfying and rich. Nuances:

1. You can make a creamy champignon soup with cream if you have a blender. The submersible is best, the one popular for baby food.
2. A simple dish can become a visiting card, and in the future, having mastered the technology, you will be able to cook cream soups also from broccoli, peas, beans and other vegetables.
3. Serve the soup best with croutons and fresh herbs, pouring into small cups.

How to make cream mushroom soup

The basic version of this soup has only two main ingredients. These are almost any mushrooms and cream. However, mushroom cream soup made from champignons will be tastier if you spice it or add additional products. A tasty condiment would be fried onions, some potatoes, dried herbs, or two to three tablespoons of processed cheese. If you sprinkle the ready-made hot creamy soup with mushrooms with grated spicy cheese (for example, parmesan), you get an interesting piquant aftertaste.

In a multicooker

Housewives who have a modern multicooker at their disposal can shorten the cooking time. To make a fragrant mushroom cream soup, you will need:

• mushrooms - 1 kg;
• cream 20% fat - 250 ml;
• bulb.

You will not be able to leave this dish unchecked. Cook like this:

1. Chop the mushrooms and cook on the frying mode for 15-20 minutes. Then add the onion to the bowl.
2. Fill with a glass of water. Leave on the simmering mode for another half hour.
3. Turn off the multicooker, lower the blender into the bowl. Mash the mushrooms.
4. Dilute with cream. Simmer for another 40 minutes.

With melted cheese

The original mushroom soup made from champignons with cream is made with the addition of melted cheese. It is better to take liquid, from jars, but if it is absent, cheese curds wrapped in foil will do. In addition, you will need:

• mushrooms - 1 kg;
• bulb;
• processed cheese - 100 g;
• cream - 150 ml.

If you don't have a multicooker, making soup in a saucepan is just as easy. Do this:

1. Slice the mushrooms and place in a saucepan. Fill with water.
2. When the broth boils, skim off the foam, season with salt and leave covered for 20 minutes.
3. Drain the broth into a separate bowl. Grind the mushrooms with a blender. Add the processed cheese, stir and leave under the lid.
4. Sauté the finely chopped onion. Add to mushrooms.
5. Pour the pre-warmed cream and a little broth into a saucepan so that the soup acquires the consistency of thick kefir. Bring to a boil. Garnish with herbs before serving.

Champignons and potatoes

A more satisfying recipe suggests adding potatoes to the soup. You will need:

• mushrooms - 1 kg;
• potatoes - 2-4 pcs.;
• cream - 250 ml;
• nutmeg and other spices.

If you use very heavy cream (33%), you can limit yourself to a 100 gram sachet. Then do this:

1. Cut the mushrooms into plates and place in a pot of water. Bring to a boil.
2. Reduce heat, add chopped potatoes to broth and cover.
3. After 30 minutes, drain the broth, then start whisking the puree with a blender. Add spices (you can use a mushroom-flavored bouillon cube).
4. Heat the cream slightly, pour it and the broth into a saucepan to bring the dish to the consistency of kefir. Then bring the creamy champignon soup with cream to a simmer.

With cream and garlic

Creamy mushroom soup can turn out to be especially aromatic if you cook it not in water, but in chicken broth. The calorie content will be higher, however, creamy champignon soup with cream cannot be regarded as a light dietary lunch. To prepare it, you will need:

• mushrooms - 1 kg;
• chicken back;
• potatoes - 3-4 pcs.;
• garlic - 2-3 cloves;
• bulb;
• ground black pepper.

For a subtle cheesy flavor, try sprinkling creamy mushroom soup with grated cheese (gouda). Cook like this:

1. Place the chicken in a saucepan, cover with water. When the broth boils, skim off the foam, add salt, reduce heat. Cover with a lid.
2. Dice the potatoes and add to the pot.
3. Chop the mushrooms and fry with vegetable oil in a pan. Add finely chopped onion.
4. Gently remove the chicken from the pan and leave to cool.
5. Drain the broth into a separate bowl. Chop the potatoes with a blender.
6. Add cream, pressed garlic, salt and spices to the puree. Cover with a lid.
7. Carefully separate the chicken meat from the bones, mix with the mushrooms, then add everything to the potatoes.
8. Dilute with broth to the consistency of kefir. Boil.

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 both mushroom and 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 teahouse 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 the boiled potatoes and grind them together with the 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:

Butter little 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, salt a little 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 washed well and each mushroom is cut in half, and each half into wedges.

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

In the meantime, 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 herbs.

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.

Pour flour into a frying pan with warmed butter and sauté it until light brown.

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

The resulting mass is added to the mushroom broth with cauliflower, stirred 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.

Season the soup with frying, 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 pan with ghee until brownish. The champignons are washed, cut into flat slices and boiled.

Then the mushroom broth is filtered. The boiled 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 cooked.

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 a 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 excess starch is washed off, and no starchy foam will appear during cooking.

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