Champignon and chicken puree soup: recipes, ingredients and preparation nuances

With potatoes and carrots

This hearty, creamy dish has a delicate texture and an unobtrusive pleasant aroma. And the presence of a large assortment of vegetables makes it also healthy. To feed your family and friends a nutritious homemade lunch, you will definitely need:

• 500 g fresh chicken.
• 400 g raw champignons.
• 500 ml milk cream.
• 2.5 liters of settled drinking water.
• 4 large potato tubers.
• 2 medium carrots.
• 2 small onions.
• 2 cloves of garlic.
• Salt, ground pepper, butter and vegetable oil.

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It’s logical to start the process with processing chicken. It is washed, placed in a large saucepan, filled with water and boiled over moderate heat, periodically removing the resulting foam flakes. When the meat is ready, it is separated from the bones, cut into small pieces and placed in a clean plate. The strained broth is returned to the stove and supplemented with potatoes and mushrooms. After about ten minutes, pour the meat and fried onions, garlic and carrots into a common bowl. All this is salted, peppered and continued to simmer over low heat. After about a quarter of an hour, vegetables, poultry and mushrooms are processed in a blender, and then diluted with broth and cream. All this is heated, without bringing to a boil, and poured into plates. Serve chicken cream soup with champignons and cream warm, and the best addition to it would be a slice of soft bread.

Cream of mushroom soup with cream and potatoes

Nothing can replace the good taste of potatoes in soup! Since the time of the young Russia of Peter the Great, potatoes have conquered the hearts of our ancestors, and have not let cooks and cooks out of their embrace of recipes for a century, or even a year.

You can do without boiled tubers, but for greater satiety and familiar vegetable notes, I often follow the lead of my appetite and the preferences of my family - those gourmets. So, the champignons are already eager to start a gastronomic battle. At the same time, we will prepare the main food “artillery”.

Let's take:

• Champignons - 300 gr;
• potatoes - 600 gr;
• onion - 200 gr;
• cream 20% - 500 ml;
• vegetable oil - to taste;
• salt and pepper - to taste.

Preparation:

1. Cover the potato wedges with water to the top layer, add salt, and let them boil thoroughly.
2. Peel the mushrooms.
3. Finely chopped onions and vegetable oil are a friendly duo, which, after frying, expects plates of young mushrooms and a pinch of salt to accompany them.
4. Passed “forest inhabitants” should be elastic and rosy – fry them until all the liquid has evaporated.
5. Don't forget to drain the water from the potatoes; in tandem with the excellent-smelling onion-mushroom mixture, grind the potatoes in a blender.
6. In the pan, the puree is already preparing to meet the milky-snowy shade of cream - add that too. A little pepper for a spicy kick. We remember an important point - as soon as the cream soup boils, immediately turn off the heat.
7. And the heart beats excitingly loudly and joyfully, in anticipation of an imminent tasting of a culinary surprise. While the soup is simmering under a closed lid, we prepare spring-fluffy sprigs of greenery for serving, as if by a crackling fire, among forest herbs and giants, after a successful mushroom hunt!

With celery and cheese

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This thick, moderately spicy dish can be a complete lunch or a light, nutritious dinner. It successfully combines tender mushrooms, hard cheese and white poultry meat. Therefore, it will appeal to a wide range of eaters. To serve cream cheese soup with champignons and chicken on time, you will need:

• 150 ml cream.
• 250 g chicken fillet.
• 250 g champignons.
• 70 g flour.
• 60 g cheese.
• 1.5 liters of freshly brewed chicken broth.
• 3 cloves of garlic.
• 3 carrots.
• 1 medium onion.
• 1 stalk of celery.
• Salt, rosemary, thyme, pepper, olive oil and butter.

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This creamy soup with champignons in chicken broth is prepared very quickly and easily. Peeled and crushed garlic is sauteed in melted butter, and then supplemented with mushrooms, onions, carrots and celery. After a few minutes, spices and flour are poured into a common container. Mix everything carefully and continue frying. Literally a minute later, vegetables and mushrooms are poured with broth and combined with browned pieces of fillet. All this is brought to a boil, simmered briefly over low heat, mixed with cream and grated cheese, and then cooled slightly and pureed with a blender.

Hearty cream of mushroom soup with cheese

Once you’ve tried the melt-in-your-mouth mushroom soup with aristocratic curd cheese, I assure you that you won’t be able to give up this recipe—it’s such an appetizing variation of the dish! The delicacy and silky texture of this cheese add a hearty splendor to the creamy soup.

Let's lay out the products we need in a businesslike manner and take:

• curd cheese - 150 g;
• vegetable or mushroom broth - 1 l;
• champignons - 500 gr;
• onions - 1 piece;
• butter - 100 g;
• vegetable oil - 100 g;
• cream 35% - 100 g;
• greens - to taste;
• salt, pepper - to taste.

Preparation:

1. Fry finely chopped onion and flat “moulds” of champignons in a mixture of vegetable and butter. We will set aside a few mushrooms to create beautiful portioned “decorations” on plates.
2. Fill golden fried mushrooms with vegetable or mushroom broth and boil for 25 minutes.
3. Flavor the broth with heavy fat cream, pour into a blender and disperse all the hard lumps.
4. Adding 100 grams of curd cheese to the cream soup, I can’t resist trying a spoonful of this creamy delicacy.
5. We lovingly mix the remaining curd cheese with finely chopped fresh herbs and a small portion of cream.
6. We “dress up” each serving with a spoonful of cheese mix with herbs, and on top we send slender slices of champignons, set aside for decoration directly from the frying pan, floating across the surface of the soup.

With smoked fillet and cauliflower

This fragrant creamy champignon soup will fit perfectly into the holiday menu. It turns out very thick and rich. To prepare it, you will definitely need:

• 300 g fresh cauliflower.
• 500 g raw champignons.
• 500 ml milk cream.
• 4 potato tubers.
• 1 onion.
• Kitchen salt, water, smoked fillet and crackers.

Peeled and chopped potatoes are boiled in salted boiling water along with cabbage inflorescences. Fully prepared vegetables are supplemented with mushrooms, fried with onions, and processed in a blender. The resulting mass is diluted with cream and poured into plates. Each serving is decorated with pieces of smoked fillet and croutons.

With zucchini and celery

This delicious chicken soup with champignons and vegetables has a delicate flavor and velvety texture. Therefore, you can, without hesitation, serve it for a festive dinner. To cook it at home, you will need:

• 400 g chilled chicken drumsticks.
• 400 g raw champignons.
• 100 g celery root.
• 100 ml milk cream.
• 1 young zucchini.
• 1 juicy carrot.
• 2 medium potatoes.
• 1 onion.
• Salt, any aromatic spices, clean water and vegetable oil.

The washed drumsticks are boiled in lightly salted boiling water, removed and separated from the bones. The resulting meat is torn into fibers and returned to the pan with the strained broth. Chopped vegetables are also sent there. All this is boiled until soft, and then processed using a blender, diluted with cream and supplemented with mushrooms fried with onions. The finished puree soup is briefly heated on a working burner and served for lunch.

With wine and mustard

This savory cream of mushroom and chicken soup is perfect for a special occasion. To cook it for a gala dinner, you will need:

• 125 ml cream.
• 250 g raw champignons.
• 60 ml dry white wine.
• 60 g butter.
• 1 large chicken fillet.
• 1 tsp. Dijon mustard.
• 1 tbsp. l. chives.
• Salt and settled water.

This creamy soup is so simple to prepare that any inexperienced cook can easily cope with this task. The washed fillet is boiled in moderately salted boiling water, taking the time to remove the resulting foam. After some time, the resulting broth is supplemented with mushrooms stewed in wine, butter, mustard and cream. All this is boiled again, pureed using a blender and sprinkled with chives.

With wine and yolk

This unusual creamy soup of champignons and chicken is sure to please anyone who loves delicious, creamy dishes. To prepare it especially for lunch, you will need:

• 100 ml milk cream.
• 200 g champignons.
• 30 g flour.
• 60 g butter.
• 1 kg of chicken meat.
• 1 onion.
• 1 carrot.
• 1 egg yolk.
• 3 tbsp. l. white wine.
• 1.5 liters of settled clean water.
• Salt and seasonings.

The washed chicken is boiled together with vegetables in salted boiling water, removed from the pan and cut into pieces. Flour fried in oil, yolk mixed with cream, wine and spices are alternately added to the pre-strained broth. All this is supplemented with poultry meat, pureed in a blender and decorated with pieces of browned champignons.

Cream soup with champignons, chicken and cream

Let's prepare a more satisfying version of champignon soup with chicken and vegetables.

• 400-500 gr. chicken (you can take any part);
• 4 large potatoes;
• 2 medium carrots;
• 2 small onions;
• 2 cloves of garlic;
• 500 ml cream;
• 400 gr. champignons;
• 20 gr. butter;
• 2-3 tablespoons of vegetable oil;
• 2.5 liters of water;
• salt and pepper to taste;
• greens for serving.

We rinse the chicken, fill it with cold water and cook the broth, skimming off the foam. Take out the boiled chicken, cool slightly, remove the meat from the skin and bones. Cut the meat into small pieces.

With vegetables

This aromatic and very light classic champignon cream soup will appeal to anyone who considers himself a fan of traditional cuisine. There is nothing superfluous in its composition, which means it can be offered even to the younger generation. To cook it for yourself and your family, you will need:

• 400 g chilled chicken fillet.
• 250 g champignons.
• 2.5 liters of settled drinking water.
• 3 potatoes.
• 1 onion.
• 1 carrot.
• Salt, any aromatic spices and vegetable oil.

The washed chicken is boiled in lightly salted boiling water, cut into pieces and returned to the broth. Potato slices and fried mushrooms, onions and carrots are also sent there. All this is seasoned with spices, brought to readiness and pureed using a blender.

With meatballs

Champignon cream soup with chicken, cooked according to the method described below, will delight both big and small eaters. It has a velvety creamy texture, and the added meat balls give it a special twist. To feed your family this lunch, you will need:

• 300 g chicken fillet.
• 250 g champignons.
• 100 g margarine.
• 1.5 liters of settled drinking water.
• 1 egg.
• 1 carrot.
• 2 potatoes.
• Salt and seasonings.

Salted water is brought to a boil and supplemented with frying carrots and mushrooms. All this is brought to readiness, pureed and returned to the stove. Meatballs made from ground chicken and raw eggs are carefully loaded into the re-bubbling soup. All this is seasoned with spices and boiled until the meatballs are soft.

Creamy mushroom soup, “like in IKEA”

Ingredients:

• mushrooms – 450 g
• onions - 1 pc.
• water - 500 ml
• soy sauce - 3 tbsp. l.
• heavy cream - 300 ml
• butter
• salt and pepper
• fresh parsley leaves

Preparation

1. Set aside some mushrooms - we will need them at the end. Finely chop the remaining ones along with the onion and lightly fry in butter.
2. Pour water into a saucepan, bring to a boil, add cream and soy sauce. After waiting until the liquid boils again, add the fried mushrooms. Turn the heat down to low and cook for 10-15 minutes.
3. We pass the soup through a mixer or puree it in any other way so that all the ingredients are crushed. Salt, pepper and taste.
4. Cut the remaining mushrooms into slices and fry them in butter.
5. Serve the soup by adding fried mushrooms (you can add them to each plate separately) and sprinkling with fresh parsley.

Tip: If you like cumin, sprinkle it on the mushrooms you are sautéing as a garnish for the soup. The taste of cumin goes very well with mushrooms.

With vegetables and melted cheese

This delicate, creamy soup will fit harmoniously into both adult and teenage menus. To prepare it in your own kitchen, you will need:

• 200 g champignons.
• 200 g processed cheese.
• 200 ml cream (25%).
• 1 chicken breast (no skin or bones).
• 8 potatoes.
• 1 large onion.
• 1 carrot.
• Salt, water, aromatic spices and vegetable oil.

The chicken breast is washed under the tap and boiled in salted boiling water. After a quarter of an hour, it is cut into pieces and, together with the potatoes, returned to the pan with the broth. After another fifteen minutes, add the fried onions and carrots to the common bowl. All this is supplemented with spices and melted cheese, boiled briefly over moderate heat and processed in a blender. The resulting soup is diluted with cream and flavored with fried mushrooms.

With potatoes and onions

This delicate, creamy soup is prepared with chicken broth, which means it is easily absorbed by the body and does not leave a feeling of heaviness in the stomach. To prepare it, you will need:

• 200 g champignons.
• 150 g boiled chicken.
• 4 medium sized potato tubers.
• 1 onion.
• 1.5 liters of fresh chicken broth.
• Salt, seasonings and oil.

Washed and chopped mushrooms are fried together with onions in melted butter, and then poured with broth and supplemented with potato slices. All this is salted, flavored with spices and brought to readiness. The softened vegetables are combined with chicken meat and processed using a blender. All this is diluted with the required amount of broth and heated briefly over medium heat. Before serving, mushroom puree soup with chicken and vegetables is poured into deep plates and sprinkled with chopped herbs if desired.

Source

How to cook cream of mushroom soup

There are a huge number of options for preparing mushroom soups, each of which is interesting in its own way. The most high-calorie dishes are considered to be dishes made from saffron milk caps, porcini and other forest mushrooms. Champignons contain a minimum number of calories compared to other varieties, but the soups made from them are no less satisfying and tasty. How to make creamy champignon soup? The first thing you need to do to make the dish successful is to choose the right mushrooms. Give preference to young, small-sized champignons. What else to consider when preparing puree soup:

• if the composition includes potatoes, choose a variety that cooks well;
• If you want to make the soup more rich, you can add any cereal or vegetables to the list of products;
• the ingredients should be cut into equal pieces so that they are cooked at the same time;
• You can add greater nutritional value to a dish if you cook it in meat or chicken broth rather than vegetable broth;
• If you add cream cheese or cream to the puree soup, it will acquire additional tenderness.