Creamy champignon soup with cream

Creamy champignon soup with cream is a fairly popular dish due to its delicate taste and velvety texture, although high in calories. Its main ingredients are, in the classic version, champignons with Bechamel sauce, crushed in a blender, and the soup is seasoned with cream (from the French crème), which determines the main secret of taste. This selection offers you different and no less tasty options for cream soup with the addition of vegetables, potatoes, chicken and cheese.

Creamy champignon soup with cream - classic recipe

Creamy champignon soup with cream in the classic version is prepared only from these two ingredients. The soup has a distinct creamy mushroom flavor and the texture of a delicate cream. Both fresh and frozen champignons are suitable for cream soup. In this recipe we prepare the soup in chicken broth, or in water with chicken broth cubes, season with 10% cream and thicken with flour fried in butter.

1. 
   Immediately prepare all the ingredients for the cream soup according to the recipe.
   Wash the champignons and cut into thin slices. Cut the peeled onion into small cubes.
2. 
   In heated vegetable oil, fry the chopped onion until golden brown, then add the chopped champignons and fry them for 7 minutes until soft.
3. 
   In a saucepan for cooking cream soup, melt a piece of butter over low heat.
4. 
   Add two tablespoons of flour and fry it with constant stirring until light golden brown.
5. 
   Then, in a thin stream and with continuous stirring, pour hot chicken broth or prepared from cubes into the fried flour. Bring it to a boil and add the champignons fried with onions. Leave a few mushrooms for decoration.
6. 
   After the soup boils, turn off the heat. Using an immersion blender, purée the soup until smooth.
7. 
   Place it on low heat, add salt and black pepper to your taste and simmer with the lid on for 5-6 minutes. Then pour cream into the soup, stir, bring to a boil again, take a sample and turn off the heat.
8. 
   Pour the creamy champignon soup with cream prepared according to the classic recipe into soup cups, decorate with champignon slices, herbs, pine nuts and serve for lunch. Bon appetit!

Creamy champignon soup with potatoes

Champignon puree soup with cream and potatoes, as a variant of cream soup, will be a more dietary dish, healthy and with a delicate thick texture.In this recipe we prepare a soup by lightly frying champignons with onions in water or broth. Season the puree soup with heavy cream.

Cooking time: 50 minutes.

Cooking time: 10 minutes.

Servings: 3.

Ingredients:

• Champignons – 600 gr.
• Potatoes – 450 gr.
• Onion – 1 pc.
• Cream 33% – 300 ml.
• Water/broth – 1.5 l.
• Salt - to taste.
• Seasonings - to taste.
• Vegetable oil/butter – for frying.

Cooking process:

Step 1. Peel the potatoes and cut into small cubes. Boil one and a half liters of water or broth in a soup pot, add the sliced ​​potatoes and cook for 15 minutes, just until half cooked.

Step 2. Cut the peeled onion into thin quarter rings and fry in heated vegetable oil or butter until transparent. Peel the champignons, cut into slices, add to the onion and fry for 20 minutes until the mushroom juice has evaporated and is lightly browned.

Step 3. Place the fried champignons with onions into a pan with potatoes, add salt and cook the soup for another 10 minutes, until the potatoes are ready.

Step 4. Then pour heavy cream into the soup and cook over low heat for another 5-7 minutes. Remove the pan from the stove.

Step 5. Using an immersion blender, purée the soup until smooth. If desired, add a little butter to the soup.

Step 6. Pour the prepared champignon cream soup with cream and potatoes into bowls, add chopped herbs and serve for lunch. Bon appetit!

Champignon puree soup with melted cheese and cream

A more satisfying and high-calorie version of champignon puree soup with cream would be to add melted cheese, because these ingredients combine perfectly in taste.In this recipe, we thicken the soup with potatoes, but you can substitute celery, broccoli or cauliflower. Processed cheese is taken natural and without flavoring additives.

Cooking time: 1 hour 15 minutes.

Cooking time: 15 minutes.

Servings: 5.

Ingredients:

• Champignons – 250 gr.
• Processed cheese – 200 gr.
• Potatoes – 200 gr.
• Carrots – 150 gr.
• Cream 33% – 200 ml.
• Salt - to taste.
• Seasonings - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Peel, rinse and cut the potatoes into pieces of any shape.

Step 2. Grind the peeled carrots on a coarse grater.

Step 3. Cut the peeled onion into small pieces.

Step 4. Place the chopped vegetables into a saucepan for cooking soup, add water for the number of servings, add salt with any seasonings and cook until the vegetables are fully cooked.

Step 5. Peel the champignons, rinse and cut into pieces.

Step 6. Fry the mushrooms in heated vegetable oil until the mushroom juice has completely evaporated.

Step 7. Finely chop the processed cheese or grate it on a coarse grater.

Step 8. Transfer the cheese to the cooked soup and stir vigorously until it is completely dissolved in the broth.

Step 9. Then pour cream into the soup.

Step 10. Salt the fried champignons to your taste and add to the soup.

Step 11. Using an immersion blender, puree the soup.

Step 12. Pour the prepared champignon cream soup with melted cheese and cream into soup cups, decorate with herbs and serve at the table, adding croutons. Bon appetit!

Mushroom cream soup from champignons in a blender

Mushroom cream soup from champignons in a blender is prepared simply, quickly and has good taste.In this version of mushroom soup, we will complement the taste with a set of vegetables, which will make the dish more healthy.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 3.

Ingredients:

• Champignons – 300 gr.
• Onion – 1 pc.
• Potatoes – 4 pcs.
• Cauliflower – 5 inflorescences.
• Cream 20% – 500 ml.
• Salt - to taste.
• Ground black pepper - to taste.
• Butter - to taste.

Cooking process:

Step 1. Peel the potatoes, rinse, cut into small pieces and boil for 15-20 minutes. Add cauliflower inflorescences to almost ready potatoes and boil them for 5 minutes. These vegetables can be cooked separately.

Step 2. Peel the champignons and onions and cut the mushrooms into thin slices and the onions into quarter rings.

Step 3. Fry chopped onions in heated butter, add champignon slices and fry until the mushroom juice evaporates.

Step 4. Place boiled vegetables, fried champignons with onions into a blender bowl and add salt and black pepper to taste.

Step 5. Heat the cream. Pour half of them into a blender and grind everything into a homogeneous mass. Then add the rest of the cream and grind the cream again. The amount of cream can be increased depending on the thickness of the soup you want.

Step 6. Pour mushroom cream soup from champignons prepared in a blender into soup cups, add herbs and fried slices of mushrooms and serve at the table, serving with croutons. Bon appetit!

Creamy champignon soup in a slow cooker

Creamy champignon soup in a slow cooker is easy to prepare, although it takes more time. In this step-by-step recipe we prepare soup using two programs: “Frying” and “Soup”, but for pureeing you need a blender.The ingredients will be classic champignons, potatoes, onions and a mixture of cream and milk. Mushrooms can be used either fresh or frozen, and it is not necessary to defrost them before frying.

Cooking time: 100 minutes.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Champignons – 500 gr.
• Onion – 1 pc.
• Potatoes – 4 pcs.
• Cream 25% – 200 ml.
• Milk – 200 ml.
• Butter – 70 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Nutmeg – 1/3 tsp.
• Crackers - to taste.
• Greens - to taste.

Cooking process:

Step 1. Peel and wash the potatoes and onions and chop into pieces of any size. Wipe fresh champignons with a damp cloth and cut into slices. Place half the butter in a multi-bowl and turn on the “Frying” program. Fry chopped onions and champignons in hot butter, stirring occasionally, until light golden brown.

Step 2. Then put the sliced ​​potatoes into a bowl, add salt and black pepper, add water or broth until the liquid covers all the ingredients and turn on the “Soup” program for the default time, which is 1 hour.

Step 3. At the end of the program, pour the cooked soup into a separate bowl and puree with an immersion blender.

Step 4. Pour heated cream and milk into the resulting puree in any proportion and quantity for the thickness of the soup cream you need. Take a sample and adjust the taste.

Step 5. Pour the cream soup back into the bowl, add the rest of the oil and heat the soup for 10 minutes on the “Warm” or “Soup” program.

Step 6. Pour cream of champignon soup prepared in a slow cooker into soup cups, top with chopped herbs and serve with croutons. Bon appetit!

Creamy champignon soup without potatoes

The version of creamy champignon soup without potatoes is classic and is prepared this way in the restaurant. It contains only champignons and onions. It is better to choose young mushrooms with white caps for soup. In this recipe, we prepare dietary cream soup and replace the cream with milk.

Cooking time: 30 minutes.

Cooking time: 10 minutes.

Servings: 3.

Ingredients:

• Champignons – 250 gr.
• Onion – 100 gr.
• Carrots – 100 gr.
• Milk – 350 ml.
• Water – 400 ml.
• Salt - to taste.
• Ground black pepper - to taste.
• Greens - to taste.

Cooking process:

Step 1. Prepare, according to the recipe, all the ingredients for the cream soup. Peel and rinse champignons with onions and carrots. Cut the onion into cubes and chop the carrots on a coarse grater. Wash and chop the greens. Prepare the blender immediately.

Step 2. Place the champignons in a saucepan for cooking soup, add cold water and cook over low heat for 10 minutes from the start of the boil.

Step 3. Then add chopped carrots and onions to the mushrooms and cook the soup for another 10 minutes.

Step 4. After this time, pour milk into the soup and cook until the vegetables and mushrooms are fully cooked. Towards the end of cooking, add salt and black pepper to the soup.

Step 5. Remove the pot of soup from the stove and puree it using an immersion blender. Pour the prepared creamy champignon soup without potatoes into soup cups, top with chopped herbs and serve. Bon appetit!

Creamy champignon soup with chicken

Creamy champignon soup with cream and chicken, as a tasty and satisfying dish, is prepared slightly differently compared to the classic versions. In this recipe we cook chicken fillet with leeks and puree in a blender.Prepare the sauce separately in milk with fried flour and combine with mushroom puree. Add champignons and carrots to the cream soup and season with cream.

Cooking time: 1 hour 30 minutes.

Cooking time: 15 minutes.

Servings: 5.

Ingredients:

• Chicken fillet – 500 gr.
• Champignons – 500 gr.
• Leeks – 3 pcs.
• Small carrots – 1 pc.
• Milk – 1 l.
• Heavy cream – 200 ml.
• Flour – 2-3 tbsp.
• Butter – 50 gr.
• Salt - to taste.
• Ground white pepper - to taste.
• Ginger - to taste.
• Greens - to taste.

Cooking process:

Step 1. Rinse the leek stems, chop finely and soak in cold water for a couple of minutes to remove any remaining sand between the leaves.

Step 2. Then drain the water and transfer the leek to a saucepan for cooking cream soup. Place washed chicken fillet on top of the onion and sprinkle with white pepper. If desired, you can add a piece of ginger. Pour water over these ingredients, just enough to cover, and boil everything for 30 minutes.

Step 3. Peel and rinse the carrots, mushrooms and herbs. Cut them into small pieces.

Step 4. In a separate saucepan or saucepan, melt the butter, fry the flour in it and pour cold milk in portions.

Step 5. Immediately stir the milk and fried flour vigorously so that small lumps do not form and the texture of the sauce is uniform.

Step 6. Salt the prepared sauce to your taste.

Step 7. Puree the cooked chicken fillet with leeks using an immersion blender until smooth.

Step 8. Place the pan with these purees back on the stove, add salt to your taste and bring to a boil. Add sliced ​​champignons and carrots to the soup and simmer over low heat for 20 minutes.

Step 9After this time, pour the prepared sauce into the soup, add chopped herbs and pour in cream. Mix everything well, take a sample and turn off the heat after 1 minute.

Step 10. Pour the prepared champignon cream soup with cream and chicken into soup cups, add herbs and a slice of lemon (optional) and serve the dish. Bon appetit!

Cream soup of champignons and broccoli

Creamy soup of champignons and broccoli will be your light and healthy first course. Cooked and shredded broccoli has a thick, creamy texture and makes a good base for this soup. The preparation of the cream soup is simple and the set of ingredients is small. In this recipe, first fry the champignons, then boil them with broccoli, add fried onions, puree everything with a blender and season with cream.

Cooking time: 20 minutes.

Cooking time: 15 minutes.

Servings: 2.

Ingredients:

• Broccoli – 400 gr.
• Champignons – 300 gr.
• Water – 1 l.
• Onion – ½ pc.
• Heavy cream – 100 ml.
• Vegetable oil - for frying.
• Butter - to taste.
• Salt - to taste.
• Seasonings - to taste.
• White bread – 1 slice.

Cooking process:

Step 1. Wipe the champignons with a damp cloth and cut into slices. Fry them in heated vegetable oil for 2 minutes.

Step 2. Place the fried mushrooms in a saucepan for cooking cream soup, add a liter of clean water and set to cook.

Step 3. Divide the broccoli into florets, rinse and place one at a time into boiling mushroom broth. Add salt and any seasonings to the soup to your taste. Oregano with basil and ground pepper go well with this dish.

Step 4. Cut the peeled onion (1/2 piece) into thin half rings and fry until golden brown in the same frying pan as the mushrooms.

Step 5.Add the fried onions to the rest of the ingredients and cook the soup for no more than 10 minutes so that their beneficial properties are preserved as much as possible.

Step 6. Then remove the pan from the heat and puree everything with an immersion blender until it has a homogeneous and smooth texture. Pour cream into the resulting puree, add a piece of butter, stir and bring to a boil over high heat. Remove the pan from the stove.

Step 7. Prepare crackers from a slice of white bread using any method and dry them better in the oven.

Step 8. Pour the prepared creamy soup of champignons and broccoli into soup cups, add croutons and herbs and serve. Bon appetit!