Champignon puree soup

Champignon puree soup is a tasty but very simple dish. Moreover, champignons can be purchased in the store throughout the year. Puree soup can be prepared in various ways and supplemented with croutons, aromatic spices, seeds or fresh herbs. In this article we have collected 10 different options for preparing champignon cream soup.

Classic creamy mushroom soup

This is a classic recipe for making champignon cream soup; of course, it is not complete without cream. The dish turns out tender, thick and very aromatic. You will get a soup no worse than the restaurant version.

1. 
   How to cook classic champignon cream soup? Wash the mushrooms, peel and cut into slices. Remove the skin from the onion and cut it into cubes.Place the frying pan on the stove over medium heat, pour in the vegetable oil and place the onions and mushrooms on it. Fry the ingredients for 7-10 minutes until cooked, add salt and season to taste.
2. 
   Transfer the roast into a blender bowl and also add 200 milliliters of chicken broth. Grind the ingredients until pureed.
3. 
   Next, melt the butter in a frying pan, add flour, stir and fry until golden brown.
4. 
   Place the champignon puree into the pan, pour in the remaining broth, and stir. Bring the puree soup to a boil and cook for 5-7 minutes over medium heat. Then add cream, salt and pepper to taste, stir.
5. 
   Bring the pureed soup back to a boil and remove it from the heat. Pour the hot champignon puree soup into bowls, garnish with fresh herbs and champignon slices.

A simple recipe for creamed mushroom soup with potatoes

A light but satisfying potato and mushroom soup for your family dinner. It has a very pleasant velvety texture and a seductive creamy mushroom aroma. Any champignons will do: fresh or frozen.

Cooking time: 50

Cooking time: 50 min

Servings – 4-5

Ingredients:

• Potatoes – 3-4 pcs.
• Champignons – 300 gr.
• Salt - to taste.
• Carrot – 1 pc.
• Onions – 1 pc.
• Sunflower oil - for frying.
• Spices for vegetables - to taste.
• Water – 2-2.5 l.
• Cream – 200 ml.
• Bay leaf – 1 pc.

Cooking process:

Step 1. Peel the onions and carrots and cut the vegetables into small cubes. In a thick bottom pan with vegetable oil, fry the onion for 2-3 minutes, then add the carrots and continue cooking for another 2-3 minutes.

Step 2. Peel the potatoes and cut into cubes.Add the potatoes to the pan with the onions and carrots, stir and fry everything together for 2-3 minutes.

Step 3. After this, add water and bring the broth to a boil. Add salt, season and bay leaf and simmer the soup over medium heat for 15-20 minutes until the vegetables are cooked.

Step 4. Peel the champignons and cut into cubes. Fry the mushrooms in a frying pan until tender for 7-10 minutes. Finally, salt and season them to taste.

Step 5. When the vegetables are ready, remove the pan from the stove and puree its contents with a blender.

Step 6. Then return the pan to the heat, add the fried mushrooms, stir.

Step 7. Next, pour in the cream, stir and bring the soup to a boil. After this, remove the pan from the heat.

Step 8. Serve the puree soup hot. The dish has a delicate creamy texture and a wonderful aroma.

Creamy champignon soup with melted cheese

From the simplest ingredients you can create a dish that will make your cheeks ache with pleasure. We're talking about creamy soup with champignons and melted cheese. It's simple to prepare, but you will be very pleased with the result.

Cooking time: 50

Cooking time: 50 min

Servings – 4

Ingredients:

• Frozen champignons – 400 gr.
• Processed cheese – 3 tbsp.
• Potatoes – 6 pcs.
• Onions – 0.5 pcs.
• Greens - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Peel the potatoes and cut into cubes. Chop the onion very finely.

Step 2. Boil the potatoes until tender.

Step 3. Fry the onion in vegetable oil until transparent.

Step 4. Add frozen champignons to the onions, simmer under the lid until the mushrooms are half fried. Then remove the lid and fry until the mushrooms are done.

Step 5.Mix boiled potatoes and fried mushrooms and onions, add a little potato broth. Then grind the ingredients with a blender. Add more potato broth if necessary to achieve desired soup consistency.

Step 6. Add processed cheese to the resulting puree and mix.

Step 7. The puree soup is ready and ready to serve.

Mushroom puree soup from champignons in a blender

A tender, thick and aromatic puree soup can be easily prepared from champignons. For this you will need a little time and a simple kitchen blender. To get a creamy texture, add cream during cooking.

Cooking time: 50

Cooking time: 50 min

Servings – 4

Ingredients:

• Milk – 0.5 l.
• Onions – 3 pcs.
• Ground black pepper – 3 gr.
• Cream – 300 ml.
• Champignons – 400 gr.
• Potatoes – 700 gr.
• Salt – 2 tsp.
• Greens - for serving.
• Vegetable oil - for frying.

Cooking process:

Step 1. Peel the potatoes, cut into cubes and boil in salted water.

Step 2. Drain the potatoes and set them aside. Mash the boiled potatoes into a puree.

Step 3. Finely chop the champignons and onions. Fry the ingredients in vegetable oil until cooked.

Step 4. Transfer the fried onions and mushrooms to a blender bowl and grind them to a puree.

Step 5: Next, combine the mashed potatoes and mushrooms in a saucepan. Immerse the blender in the mixture and, without stopping whisking, add warm milk, cream and enough potato broth to obtain the desired consistency. Then put the pan on the fire, add salt and ground pepper to taste, bring the soup to a boil.

Step 6. Pour the champignon cream soup into bowls, garnish with sprigs of fresh herbs and serve for lunch.

How to cook creamy champignon soup without cream?

Typically, creamy champignon soup is prepared using cream or milk. We suggest making a vegan version of this wonderful soup. Even without cream, this first dish will delight you with its rich taste and aroma.

Cooking time: 40

Cooking time: 40 min

Servings – 4

Ingredients:

• Water – 800 ml.
• Champignons – 250 gr.
• Potatoes – 200 gr.
• Carrots – 1 pc.
• Onion – 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Prepare all the necessary ingredients. Peel and wash the vegetables.

Step 2. Place the onions and carrots in a saucepan, cover with cold water and cook. Cook vegetable broth based on them for 20 minutes.

Step 3. Remove the onions and carrots from the finished broth; they will no longer be needed.

Step 4. After this, add chopped champignons and potatoes to the broth. Continue cooking the soup for 20 minutes.

Step 5. Pour out some broth, grind the boiled potatoes and champignons in a blender until smooth. If necessary, add vegetable broth, salt and season the cream soup to taste.

Step 6. The delicate creamy champignon soup is ready; it can be decorated with fresh herbs.

Delicious champignon cream soup with chicken broth

No one can resist the smooth texture of creamed mushroom soup. Vegetarians prepare such soups using water, while meat eaters prefer meat broths. Light chicken broth is best suited for pureed mushroom soup.

Cooking time: 50

Cooking time: 50 min

Servings – 4

Ingredients:

• Chicken broth – 1.3 l.
• Chicken ham – 1 pc.
• Smoked bacon – 60 gr.
• Breading with spices – 1.5 tbsp.
• Red onion – 1 pc.
• Champignons – 3 pcs.
• Potatoes – 3 pcs.
• Sea salt - to taste.
• Smoked paprika – 0.5 tsp.
• Mustard oil – 3 tbsp.
• Nutmeg – 1 pinch.
• Greens - to taste.
• Cream - for serving.
• Ground black pepper - to taste.

Cooking process:

Step 1. First, cook the chicken thigh broth. If desired, when cooking the chicken, you can add spices to taste. Remove the meat and strain the broth.

Step 2. Peel the potatoes, cut them into cubes and place them in the broth. Place the pan on the fire and cook the potatoes until tender.

Step 3. Fry the bacon and onion cubes in mustard oil.

Step 4. Add chopped champignons to the pan and continue frying for 7-10 minutes.

Step 5. When the chicken meat has cooled, disassemble it into fibers and place it in a frying pan. Sprinkle the meat with paprika and breading and fry until golden brown.

Step 6. Add bacon, onions and champignons to the broth, along with the prepared potatoes, and puree the contents of the pan with a blender. Then add nutmeg, paprika, salt and ground pepper to the soup.

Step 7. The puree soup is ready. Ladle the dish into bowls, add herbs, fried chicken and cream to taste.

Delicate creamy champignon soup with milk

You can achieve a uniform creamy texture of creamy mushroom soup not only by adding cream. Milk is great for this, and the finished soup will not be as high in calories. Cream of mushroom soup can be served with crackers or croutons.

Cooking time: 40

Cooking time: 40 min

Servings – 6

Ingredients:

• Champignons – 1 kg.
• Onions – 2 pcs.
• Garlic – 2-3 teeth.
• Milk – 1 l.
• Sunflower oil – 100 ml.
• Butter – 50 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Parmesan cheese - for serving.
• White bread - for serving.

Cooking process:

Step 1.Prepare all the necessary ingredients to prepare the soup.

Step 2. Peel and chop the onion and garlic.

Step 3. Rinse the champignons under running water and cut into slices.

Step 4. Place butter in a heated frying pan and pour in vegetable oil. Fry the champignons in a mixture of oils.

Step 5. Then fry the onions and garlic in a mixture of oils until soft.

Step 6: Transfer the mushrooms, onions and garlic to the pan.

Step 7. Next, pour some of the milk into the pan, put it on the fire and bring to a boil.

Step 8. Then pour in the remaining milk and continue cooking the soup.

Step 9. After this, turn off the heat and puree the contents of the pan with a blender. Season the puree soup with salt and season to taste.

Step 10. Serve the puree soup hot with white bread croutons and grated Parmesan.

How to make champignon cream soup in a slow cooker?

A tasty, rich and healthy dish of champignons will fill the kitchen with its aroma and whet your appetite. Mushroom puree soup can be prepared in a variety of ways, including a slow cooker that is great for this.

Cooking time: 40

Cooking time: 40 min

Servings – 6

Ingredients:

• Champignons – 300 gr.
• Onions – 1 pc.
• Carrot – 1 pc.
• Dried porcini mushrooms – 30 gr.
• Garlic – 1 tooth.
• Milk – 1 l.
• Butter – 50 gr.
• Cheese – 75 gr.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Measure out all the necessary ingredients for the creamy soup.

Step 2. Soak dried mushrooms in hot water for 10 minutes. Next, drain them in a colander and save the infusion. Cut the mushrooms into slices, carrots, onions and champignons into cubes.

Step 3. Turn on the multicooker, activate the “My recipe plus (multi-cook)” mode, set the temperature to 160 degrees.Pour oil into the multicooker bowl, add onions and carrots, fry for 5 minutes. Then add the mushrooms and cook for another 5 minutes. After this, add the porcini mushrooms and fry for another 5 minutes.

Step 4. Dilute the milk with 2 glasses of water and pour it into the bowl, also add the mushroom infusion. Bring the soup to a boil and simmer for 5 minutes. Add salt and ground pepper to taste.

Step 5. Cool the soup a little and puree in a blender. Heat the creamy soup and add the grated cheese just before serving.

Step 6. The puree soup turns out very tasty and tender.

PP dietary champignon cream soup

Mushroom puree soup from champignons, cooked with vegetable broth or water, turns out very tasty, but low in calories. It can be safely included in the diet menu. Moreover, champignons are rich in protein, so the dish can satiate and satisfy hunger.

Cooking time: 50

Cooking time: 50 min

Servings – 4

Ingredients:

• Potatoes – 4-5 pcs.
• Carrot – 1 pc.
• Onions – 2 pcs.
• Champignons – 200 gr.
• Celery root – 40-50 gr.
• Parsley root – 30-40 gr.
• Parsnip root – 30-40 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Water – 1.5 l.
• Vegetable oil - for frying.

Cooking process:

Step 1. Peel the potatoes and cut into cubes.

Step 2. Cut the root vegetables into thin strips.

Step 3. Peel the carrots and cut into small pieces. Cut the onion into small cubes.

Step 4. Place the potatoes in a saucepan, add water and put on fire. When the potatoes are soft, add the chopped root vegetables.

Step 5. Fry the onions and carrots in vegetable oil until golden brown. Then add the frying mixture to the potatoes in a saucepan and cook everything together.

Step 6. Fry the champignons separately.

Step 7When the potatoes are ready, puree the contents of the pan with a blender.

Step 8. Place the pan on the heat again, add champignons, salt and spices to taste.

Step 9. Serve the champignon puree soup hot, garnished with sprigs of fresh herbs.

A simple and delicious recipe for champignon and pumpkin cream soup

Many people love autumn for the abundance of vegetables and mushrooms. This soup harmoniously combines aromatic mushrooms and sweet pumpkin. The puree soup turns out bright, tasty and very healthy in its properties.

Cooking time: 45

Cooking time: 45 min

Servings – 4

Ingredients:

• Potatoes – 5 pcs.
• Champignons – 5 pcs.
• Onions – 1 pc.
• Pumpkin – 700 gr.
• Carrot – 1 pc.
• Olive oil – for frying.
• Parsley - for serving.

Cooking process:

Step 1. Peel the potatoes, cut into large cubes and cook. Coarsely chop the onion and carrots and fry in olive oil until soft.

Step 2. Wash the champignons under running water, dry and cut into slices.

Step 3. When the water in the pan boils, add the pumpkin to the potatoes.

Step 4. Also place the fried onions and carrots in the pan and continue cooking.

Step 5. When the potatoes are almost ready, add the mushrooms, salt and season the broth.

Step 6. When the pumpkin is soft and the potatoes are ready, puree the contents of the pan with a blender.

Step 7. Pumpkin and champignon puree soup is ready. Serve it to the table immediately after cooking, garnished with herbs.