Champignons are very popular mushrooms to cook. various dishes. They have rich taste, that’s why they are so loved in many countries around the world. They can be consumed boiled, fried, baked, stewed or even raw.
Creamy champignon soup
Ingredients:
- Fresh champignons - 600 grams,
- Potatoes - 4 pieces,
- Onion - 1 piece,
- Cream - 500 grams,
- Crackers - optional
- Greens - to taste.
Champignon puree soup has a very delicate and pleasant consistency. The taste is quite rich, thanks to champignons and cream. The whole family will definitely like this creamy soup.
Cooking steps:
- To prepare champignon puree soup with cream, first finely chop onion and fry in a frying pan over medium heat until golden brown.
- Cut the champignons into thin layers and add them to fry with the onions. All water must come out of the mushrooms.
- Peel the potatoes and boil them in a saucepan, you can add 1 Bay leaf for taste and smell.
- Place potatoes, mushrooms and onions and herbs into a blender bowl. Grind everything well and beat, then add cream and beat again with a blender.
Place the finished puree soup on plates and garnish with chopped herbs and croutons. This soup looks very appetizing.
Soup - champignon puree with smoked chicken breasts and cauliflower
Ingredients:
- Fresh champignons - 500 grams,
- Cauliflower - 300 grams,
- Potatoes - 4 pieces,
- Onion - 1 piece,
- Cream - 500 grams,
- Crackers - optional
- Chicken breasts- taste,
- Greens to taste.
Soup - mushroom puree with cauliflower and smoked breasts - it is very beautiful and tasty. This soup can be served festive table- all guests will be amazed by the taste of the champignon puree soup. The recipe and photo can be seen below.
Cooking steps:
- Boil potatoes and cabbage in a deep saucepan.
- Fry the onions and champignons in a frying pan with oil. The water from the mushrooms should drain.
- Place in blender jar boiled potatoes and cabbage, whisk everything together. After that add fried mushrooms with onion. Grind and beat again. Now pour the cream into the bowl and add the herbs, whisk and place the soup in bowls.
The decoration for this soup will be herbs and smoked breasts, which you should put on top of the puree soup. Croutons are usually served with any puree soup, but this is a matter of taste.
Creamy champignon soup with chicken broth and processed cheese
Ingredients:
- Chicken broth - 500 ml,
- Champignons - 500 grams,
- Potatoes - 4 pcs.,
- Onions - 1 pc.,
- Processed cheese - 2 pcs.,
- Dill - to taste.
Delicious puree soup with cheese and mushrooms turns out tender and unusual. Everyone should try creamy champignon soup. The recipe is absolutely simple and takes very little time to prepare.
Cooking steps:
- First cook chicken bouillon, then put the potatoes in it and let it boil.
- When the potatoes are ready, grate the cheese into the broth and stir until they dissolve.
- Pour the broth with potatoes into a blender and grind so that the potatoes are not visible at all.
- Fry the onions and champignons in a frying pan with oil. Fried champignons Place the onion in a blender and chop everything again.
Place the finished puree soup into bowls and garnish with chopped herbs on top. This soup must be served hot. You can serve the soup with croutons prepared without eggs.
Lenten cream - champignon soup
Ingredients:
- Potatoes - 3 pcs.,
- Carrot - 1 pc.,
- Onion - 1 pc.,
- Champignons - 300 grams,
- Garlic - 1 clove,
- Flour - 1.5 tbsp.
When fasting, many people do not know what to cook. And some people don’t even realize that even during Lent you can prepare delicious and hearty dishes. This champignon puree soup is very tasty, lean and beautiful.
Cooking steps:
- Fill a saucepan with water, add potatoes, carrots and half an onion. Place on medium heat. Add some salt.
- Fry onions and mushrooms in a frying pan, add salt.
- When the vegetables are cooked, put them in a blender, pour in a little broth, and then add the mushrooms and onions. Grind all this well with a blender so that no pieces remain. When everything is chopped, transfer the soup to plates.
You can decorate this soup with any plant products. This cream soup can be eaten throughout Lent and by those who decide to lose a little weight.
Champignon puree soup with cream has the same recipe, but it is important to be able to give it some zest. This soup It is a hearty, tasty, but at the same time simple dish. Many trendy restaurants They offer their guests champignon puree soup with cream as a first course. But it can be prepared at home without spending a lot of effort and products.
Features of creamed mushroom soup in the home menu
What do we know about mushroom soups, and especially about cream soup? Mushroom soup made from champignons puree with cream is especially popular in the winter season. Although in the summer it will be a wonderful addition to the table. It has many advantages over regular soup in meat broth. The most important advantages of puree soup:
- Easy pleasant taste, which is representative of the aristocratic menu.
- Nutritious, but low-calorie dish, which is ideal for people who watch their figure.
- Most of the ingredients contribute to better digestibility of other products.
- Any family member will like it, since the two main components, namely mushrooms and cream, do not cause allergic reactions and everyone likes it without exception.
- It is practically impossible to get poisoned by the mushrooms that are included in the composition.
But still some precautions when using of this dish should be performed. For example, restrictions apply to children and older people.
Advice! For too young children, even this light dish mushrooms can cause problems with the digestive system. Therefore, it is better not to risk the baby’s health by avoiding tasting.
There are also some disadvantages to this dish:
- Not everyone likes the consistency of this soup, especially if a person is a fan of standard cuisine.
- Due to presence dairy product as part of a dish, it can spoil very quickly.
- Not everyone can eat mushrooms, as some enzymes cause negative reactions in the body to the product.
- It is strictly not recommended to use puree soup for people who have digestive problems.
Creamy champignon soup with cream is ideally combined with a toasted baguette or French loaf. It’s great if, just before the meal, you add a lot of finely chopped herbs to the dish: parsley, dill.
The simplest champignon puree soup with cream for every home
So, let's go! Let's look at the easiest way to cook gourmet dish. You can prepare such a soup in literally one hour, but the result will conquer the tastes of any gourmet. First you need to prepare all the products, and most importantly, decide on the cooking concept.
IN standard recipe, for example, is used meat broth. In vegetarian and Lenten version used vegetable broth. But in any case, the broth should be salted. While the broth is on the fire, champignons are added.
Advice! Before immersing the mushrooms in the broth, you need to stand them in cold water. So, the vegetable will retain its taste as much as possible.
I actually bought an immersion blender primarily to prepare this soup. When my aunt tried it, her eyes widened and she said, “I’ve never eaten anything like this.” Her surprise was not fake. Words cannot express how pleased I was at that moment! Everyone in my family simply loves this soup. Be sure to try it!
You can prepare it in different ways: I offer 3 recipes at once. Choose any one, they are all incomparable. I prepared and made the first recipe step by step photos. The recipes become increasingly more complex, that is, the first is the simplest, the second is a little more complicated, and the third is the most complex.
Recipe No. 1. Cream soup with champignons, potatoes and cream
Ingredients: potatoes - 500 grams, champignons - 450 grams, cream (10%) - 1 liter, onions - 2 heads, salt and black ground pepper- taste.
Cooking method:
- Peel the potatoes, wash them, add water and cook, adding salt to the water, until tender.
- Meanwhile, wash the champignons, cut them, place them in a hot frying pan with vegetable oil.
- Peel and chop the onions, place in a frying pan with mushrooms and fry until tender, season with salt and pepper.
- When the potatoes are cooked, drain the water from them. Just in case, I recommend pouring some of the water in which the potatoes were boiled into a glass (in case your soup turns out to be too thick and there is no more cream, you can make cream of mushroom soup thinner with this water).
- Place the mushrooms and onions fried until tender into the potatoes (directly into the pan where they were cooked).
- Heat the cream slightly and pour it into the same pan. Place the pan on the fire and heat, but do not bring to a boil, remove from the heat and grind the soup with an immersion blender until pureed.
- Taste the soup for salt and pepper, and if something is missing, add. If the soup turns out too thick, you can add water in which the potatoes were boiled, or milk.
Recipe No. 2. Cream soup with champignons, cauliflower and cream
Ingredients: cauliflower- 500 grams (1 medium head), champignons - 450 grams, cream - 1 glass, onions - 2 heads, water - 1.5 liters, flour - 2 tablespoons, butter- 2 tablespoons, salt, ground white pepper and ground black pepper - to taste. Dill and parsley, chopped, for decoration.
Cooking method:
- Wash and chop the mushrooms, chop the onion, fry the onion and mushrooms in a frying pan until tender, adding salt and pepper to taste. Do not fry too much, simmer more.
- Pour the prepared mushrooms and onions into 1.5 liters of already heated water and bring to a boil.
- Separate the cauliflower into florets, wash and place in a saucepan with mushrooms and onions. Cook until the cabbage is ready - about 7-10 minutes.
- Meanwhile, place the butter and flour in a hot frying pan and sauté the flour for 1 minute. The flour should turn light brown.
- Pour the cream heated in the microwave into a frying pan with flour, add ground black (and, if available, white) pepper, add a little salt, stir, but do not bring to a boil.
- Add the contents of the frying pan to the pan with the mushrooms and cabbage, stir and heat everything together, but do not boil.
- Puree the soup using an immersion blender.
- When serving, garnish with chopped herbs.
Recipe No. 3. Cream soup with champignons, potatoes, cream, garlic and white wine, with croutons.
Ingredients: medium-sized potatoes - 4 pcs., onions - 1 pc., champignons - 350 grams, garlic - 2 cloves, white dry wine- 150 grams, vegetable broth - 1.5 liters, cream or sour cream, small square croutons from white bread (you can buy ready-made ones - KhrusTeam or "knobs"....) butter - 2 tablespoons, olive oil - 1 tablespoon , ground black pepper and salt.
Cooking method:
- Peel the potatoes and boil in salted water.
- Chop the mushrooms and place in a frying pan with heated butter and olive oil. Moreover, butter should be placed in olive oil, so it will not burn and will retain its aroma - olive oil will protect it.
- Add chopped onions to the mushrooms, lightly fry and simmer.
- Add white wine, pressed garlic and vegetable broth (warmed) to the pan. Simmer everything together under the lid until the mushrooms and onions are ready - about 15 minutes. Add salt and pepper to taste.
- When the potatoes are ready, drain the water and place the contents of the frying pan on the hot potato (mushrooms with onions, stewed in wine...).
- Pour the heated, but not brought to a boil, cream into the pan and grind with an immersion blender.
- Serve soup with croutons.
Comments on recipes
- The croutons in the third puree soup are simply incomparable. They become a little softened, but still crunchy... it's very tasty. You should prepare croutons for creamed mushroom soup yourself as follows: cut White bread into small squares, place them on a baking sheet and drizzle lightly with olive oil. To sprinkle dried garlic or hops-suneli... can be dried green onions or dried dill. Keep on low heat and dry in the oven until done. It is clear that the crackers should not lie in several rows (they should not lie one on top of the other), but should be freely spread out on the baking sheet in order to dry. By the way, croutons are also very suitable for the first and second recipes; if you serve creamed mushroom soup with croutons, it will become even tastier.
- The cream in the 3rd recipe can be replaced with sour cream, in the second and first recipes the cream can be replaced with milk.
- Of course, you can do without an immersion blender (it’s just the most convenient for pureed soups, because you don’t need to pour the soup anywhere or dirty the dishes; we use an immersion blender directly in the pan in which the soup was cooked). You can, of course, use a blender bowl or food processor. You can even strain the puree soup through a special sieve.
- Champignons can be replaced with porcini mushrooms.
- This mushroom puree soup can also be prepared in a slow cooker: for this, onions and champignons are fried in vegetable oil in a slow cooker, in the “Baking” mode for about 10 minutes. Then add chopped champignons, water/broth to the multicooker bowl, add spices and set the “Stew” mode for 40 minutes. Next, pour in the cream and leave in simmer mode for another 10 minutes. Grind the resulting soup using an immersion blender.
All recipe photos
Hi people! I really liked the creamy soups Lately, inspired. They turn out really tasty and beautiful, and are also good for the stomach. There is less work for him, and more pleasure for us. I decided to make mushroom soup in the style best restaurants peace (well, in our way, in the collective farm way, of course) with cream and croutons.
And as always, there are several ways to cook this soup. Although cooking is not always the main process, sometimes you need to fiddle with a frying pan. At the end of the article (by tradition) are given various additives for soup and options for changing the recipe.
Mushroom soup with champignon puree and cream
I think this recipe is almost ideal, there is nothing superfluous in it, it is quite simple and allows you to enjoy aromatic mushroom stew in about 40 minutes of preparation.
Required Products:
Champignons 0.5 kg;
- onions 1-2 pcs.;
- broth or water 0.5-0.6 liters;
- cream 10% (or more) 150-200 ml;
- butter 50 gr.;
- wheat flour 2 tbsp;
- black pepper, salt;
- nutmeg.
Cooking recipe (with photo):
1. Peel the onion, rinse and cut into half rings, cubes or strips. In fact, the shape of the cut doesn’t really matter, since we’ll be chopping it later anyway.
The champignons should be washed well and the lower parts of the legs should be cut off. If you are not the youngest and tender champignons, then you can clean the caps from the film. But in general, champignons are rarely cleaned.
For frying, cut the mushrooms into small pieces or slices, but do not chop them too much.
2. Place the frying pan over medium or high heat and add a little oil.
First, fry the onion until soft (5 minutes).
Then add the champignons. Fry for 7-10 minutes, during this process the mushrooms will darken. To prevent too much moisture from escaping, sometimes add a little flour or starch to the pan. But I just waited for the released moisture to evaporate.
Remove from heat and leave alone; it’s okay if the mushrooms cool down.
3. Throw the champignons and onions into a blender to puree. You will need to add a little broth (or water) so that the consistency is not too thick.
If you have an immersion blender, the recipe will be easier for you. Throw the mushrooms and onions into the boiling broth (instead of step 5) and turn them into puree. Perhaps it is better to leave some of the broth to regulate the thickness.
4. In a saucepan (2 liters) over low (or medium) heat, melt the butter and sift the flour into it. Warm the mixture for 1 minute, it will become a little darker and a nutty smell will appear.
Next come chicken broth and mushrooms.
5. Add to the pan mushroom puree and mix with the addition of broth. This way you will achieve the thickness you need. Of course, some of the water will evaporate, but we still have to add cream, so there is no reason to worry.
6. Bring the soup to a boil and reduce the heat.
7. Add ground black pepper and salt to your taste.
8. Pour in the cream, stirring constantly, and add a pinch nutmeg. As soon as it starts to boil, turn off the gas and let it brew for 10-15 minutes under the lid.
Serve with croutons, smoked meats and sour cream. Sprinkle with grated cheese and garnish with herbs.
You can also make it based on flour, butter and cream.
Mushroom soup, champignon puree with vegetables and croutons
The soup according to this recipe turns out to be more satisfying, but less mushroomy. However, vegetable broth makes a good base for soup.
Grocery list:
Champignons 500 gr.;
- potatoes 2-3 pcs.;
- carrots 1 pc.;
- onions 1 pc.;
- bay leaf 1 pc.;
- water 0.5-0.7 l.;
- loaf 0.5;
- pepper and salt.
1. Place a saucepan on gas, pour water or broth into it and bring to a boil over medium heat.
2. Peel the onion, wash and cut off the skins of potatoes and carrots, rinse the vegetables with running water.
3. Cut the potatoes into slices and send them to boil in the boiling broth. You can use potato seasonings and bay leaves.
4. Coarsely grate or cut the carrots into circles, cut the onion into cubes.
5. Fry in a frying pan in butter until soft and golden brown. This takes 5-8 minutes.
6. Wash the champignons, cut off the roots of the legs, dried abrasions and gouges on the caps. Cut into pieces.
7. Fry together with onions and carrots until the excess moisture released from the champignons evaporates. What happens in 10-15 minutes (over medium heat).
8. By this time the potatoes should be cooked and soft. Drain a glass of broth, it will be useful a little later.
a) Pour the contents of the pan into the broth with potatoes. And turn it into puree with an immersion blender.
b) Or grind in a stationary one, with the addition of broth (potatoes can be caught with a slotted spoon or a sieve).
Preferably in several passes, filling half the bowl, otherwise there is a chance of everything spilling through the spout or edges/cracks.
In any case, we adjust the thickness by draining the broth, or just add boiled water(milk or cream). Add seasonings and spices, salt.
9. Bring to a boil, cook for 10 minutes and turn off.
How to cook garlic croutons I already wrote, but I’ll say it briefly: cut the bread into slices (cubes) and put it in the oven for 15-20 minutes, at 180°C. Watch for scorching.
Or simply fry in butter in a frying pan, stirring often. In this case, you can also pump them up with seasonings.
Pour the puree soup into bowls and serve with croutons.
Creamy mushroom soup (recipe with melted cheese)
If someone found the previous soups empty, prepare this one:
Fresh mushrooms 500 gr.;
- potatoes 1 pc.;
- carrots 1 pc.;
- bell pepper 0.5 pcs.;
- onions 1 pc.;
- processed cheese OK 1 PC.;
- broth or water 0.6-0.8 l
- paprika, ground pepper, salt.
1. Wash the mushrooms with running water and remove damaged areas. Cut into strips.
Peel the carrots and potatoes and rinse under the tap. Remove the core and seeds from the pepper. Cut the peeled onion into strips.
2. Over medium heat, sauté the onions and carrots in a frying pan until golden brown, then add the mushrooms and diced or striped bell peppers. Fry everything together for 8-10 minutes, stirring occasionally
3. Place a saucepan on gas, cut the potatoes into slices and add broth. We wait for it to boil, then turn down the heat.
Then add the roast and cook for 15-20 minutes until the potatoes are soft.
4. Grate the processed cheese, add to the soup and stir until the cheese dissolves.
5. Grind all ingredients with a blender until smooth.
6. Put it on the fire again, heat it until the first signs of boiling and turn it off.
You can do the same thing, but grate the cheese and dissolve it at the end of cooking, or directly on the plate when serving.
When stored in the refrigerator, processed cheese may separate from the liquid component of the soup, just heat it up and stir it.
Serve as usual with croutons, sour cream and herbs.
Cream soup of dry champignons
A recipe for the most thrifty who always have dried mushrooms. With wild mushrooms this dish is very aromatic.
List of ingredients:
Broth 0.6-0.7 liters;
- dry mushrooms 300 gr.;
- onions 1-2 pcs.;
- garlic 2 cloves;
- black pepper, salt;
- basil.
1. The champignons should be washed and soaked in a bowl of water for an hour or two, after which the water should be drained (strained and used in the broth).
Peel the onions and garlic. Cut the onion into cubes (you can fry it in oil), cook the garlic with whole cloves.
2. Boil the mushrooms over medium or low heat; the liquid should cover the surface of the champignons by 1 cm.
Add mushroom infusion. Bring to a boil and keep in boiling water for 10-15 minutes.
Mushrooms can be pre-fried, but then it is advisable to squeeze them out of excess moisture.
3. Add onion, garlic and broth to the pan.
4. Cook in boiling water for 5-7 minutes.
5. Grind until homogeneous mass using a blender.
6. Add butter and spices, stir thoroughly and turn off.
7. Let stand on the stove for 10 minutes.
So as not to bother with croutons, buy a pack of croutons with your favorite flavor. And serve it to the table.
How else can you prepare mushroom cream soup from champignons?
If you don't have time to cook chicken broth, use drinking water. You can even add dry bouillon cube. But in this case, you need to add salt at the end of cooking, since the cube already contains salt and can be very easily over-salted (this is the case when you should focus on your taste).
By the way, meat, mushroom and vegetable broths are also suitable.
Champignons and Forest mushrooms In addition to fresh, you can use frozen and dry. The latter are soaked in hot water, within an hour or two.
Try frying mushrooms and onions in butter instead of sunflower oil.
Grate the garlic, squeeze it with a press while frying the onion, or cook the cloves together with the broth, and then remove.
If desired, cream can be replaced with sour cream or processed cream cheese, which should be finely grated and dissolved in hot soup.
The color of the puree soup is regulated by the cream (quantity) and the quality of the porcini mushrooms. How younger mushrooms, the lighter the puree from them.
You can add thickness to the soup by evaporating large quantity liquid, as well as adding flour (2 tbsp) or starch (1 tbsp) dressing.
Cream soup gains additional satiety if it contains various cereals. Rice, buckwheat, pearl barley, millet. Add 1 tablespoon of cereal during cooking.
Cream soup is a common type of soup that will appeal to all those who are tired of traditional soups. It is prepared using mushrooms, chicken, vegetables and other products. We invite you to prepare delicious cream soup based on cream and champignons. Cream will add tenderness to the soup, and champignons will make it aromatic and add richness. How to prepare cream soup from champignons and cream and champignons?
Creamy champignon soup with cream: a classic recipe
What you need for cooking
- Meat broth 5-6 cups
- Medium size onion 1 pc.
- Fresh champignons 400-500 g
- Wheat flour premium 50 g
- Cream 15-20% fat 200 ml.
- Salt, ground black pepper to taste
- Creamy natural oil 20-25 g
- Garlic clove 2 pcs.
- Olive oil optional
- Greens (dill, parsley or cilantro) for decoration
Sequencing
- Peel the onions and garlic. Pass the garlic cloves through a garlic press or finely chop. Finely chop the peeled onion with a knife.
- Rinse the champignons under running water and let them dry a little. As soon as the mushrooms dry a little, cut them into slices. It is important to cut the champignons into medium-sized slices, since thick slices will be harder to mash with a blender, and thin slices will lose their flavor when frying.
- Heat a little in a frying pan olive oil and put chopped onions, mushrooms and garlic in it. Set the heat to medium or low and fry the onions, garlic and mushrooms, stirring them constantly with a spatula. Once the onion becomes translucent and the garlic is browned, add the sifted wheat flour to the mixture. Mix all ingredients well. Then turn off the heat and let the mixture cool slightly.
- Take the prepared broth and pour it into a large saucepan. Turn the heat to low and season it with salt and pepper. Mix everything thoroughly and bring the broth to a boil. As soon as the meat broth boils, add fried onions, garlic, mushrooms and mix everything again. Turn off the heat and let the broth with vegetables cool to 60-70 degrees.
- Take an immersion blender and blend all ingredients.
- Pour cream into the soup, add salt, butter and pepper to taste. Mix everything thoroughly with a blender until it reaches a uniform puree-like consistency.
- Pour the soup into bowls and garnish with finely chopped herbs if desired.
Cream soup of champignons with cream and cheese based on chicken broth
What you need for cooking
- Chicken broth 1.5 l.
- Fresh champignons 500 g
- Cream 15-20% fat 150 ml.
- Onions 1-2 pcs. (depending on size)
- Processed cheese 20 g
- Salt, pepper to taste
- Vegetable oil
- Butter 20 g
- Rinse the champignons and let them dry a little. Cut them into medium-sized slices.
- Peel the onion and cut it into cubes.
- Take a large frying pan and heat vegetable oil and butter in it. Once the butter is melted, add the onion and chopped mushrooms to the pan. Mix everything thoroughly and simmer the mixture over low heat until it is completely cooked. By this time, the onion will become transparent and all the water will evaporate from the champignons.
- Heat the chicken broth and add the fried onions and mushrooms to it. Then add salt and pepper to the mixture, add the cream cheese and heat the soup over low heat until the cheese has melted.
- Mix all ingredients using a blender until the cream soup has a uniform color and consistency.
Creamy champignon soup can be prepared even inexperienced housewife. The main thing is to maintain proportions and follow the recipe. To decorate the prepared soup, greens and grated low-fat cheese are perfect.
Loading...