Champignon cream soup – 6 classic recipes

Puree soups have long been firmly established in the recipe books of housewives in many countries around the world. Tender, aromatic, warming, they give strength, nourish the body and simply lift your spirits. The most delicious soups prepared in this way are with champignons.

In addition to our favorite broccoli cream soups, we often treat ourselves to a delicious champignon dish. And today we’ll just talk about this delicious first course. For this occasion, I have prepared for you 6 of the most delicious and yet simple recipes. It's not difficult to prepare them.

Choose any recipe, stock up on ingredients from the list and start creating. And take note of the rest to prepare everything. After all, each of them is good in its own way.

Classic recipe for champignon cream soup

This recipe makes a very tasty soup. It is prepared very simply, from available products. Even an inexperienced housewife can cope with the preparation of such a dish. After all, I have selected a detailed step-by-step description especially for you!

To prepare we will need:

Fresh champignons – half a kilo
Vegetable oil – 2 tablespoons
Cream 20% – 200 milliliters
Salt and ground pepper - to taste
Onions – 2 pieces
Butter – 40 grams
Premium flour - 2 tablespoons
Chicken broth – 600 milliliters

1. In this case, we will use fresh mushrooms. You can just as easily take frozen or dry. In the latter case, they must first be soaked.

2. Cut the champignons into medium-sized slices. You can ignore the neatness and shape. After all, soon we will grind the mass anyway.

3. Fry the onion for a couple of minutes in vegetable oil. Then add the mushrooms and simmer on low power until almost done.

4. Place in a blender bowl. Add 300 milliliters of broth here. Grind everything to maximum homogeneity.

5. Heat butter in a frying pan. Then add flour here. Stir until smooth.

Add the mushroom mixture here and stir. Pour in the remaining broth.

6. Bring to a boil, cook for 5-7 minutes.

7. Pour in warm cream. Salt, pepper to taste, mix. Wait for it to boil and remove from heat.

Can be served immediately. Homemade croutons would be a great addition.

Bon appetit!

Puree soup (cream soup) from champignons with potatoes - step-by-step recipe

Very tasty and light soup. Those who appreciate their figure will definitely appreciate this recipe. After all, 100 grams of the finished product contains only 76 Kcal. The dish is very tender, with a pronounced creamy mushroom taste, and it is the potatoes that give it an unusually velvety texture. Impossible to resist!

To prepare we will need:

Champignons – 350 grams
Baguette – 2-3 slices
Onions - one piece
Vegetable oil - to taste
Medium size potatoes - 1 piece
Cream – 200 milliliters
Salt, ground pepper and herbs - to taste

1. Peel the onion and cut it into half rings, not very thin. You don’t have to pay attention to the accuracy of cutting food, because we are preparing puree soup. And this means that we will puree everything later.

2. If you have a thick bottom pan, you can fry the onions in it. Pour oil into the bottom and put the onion in there.

3. We will fry it for about 5 minutes. In the meantime, wash and dry the mushrooms. Cut them into arbitrary medium-sized pieces. If necessary, champignons can be pre-cleaned. We send them to the onion and let them cook just a little.

We will set aside the neatest slices of mushrooms for decoration when serving!

4. Wash the potatoes, peel and chop into small cubes. When you feel the aroma of mushrooms, you can transfer the potatoes to the pan. Salt, pepper and pour hot water. It should cover the food in the pan 2 centimeters higher.

5. Cover with a lid and leave to cook for 20 minutes.

6. In the meantime, let's prepare the crackers. Cut the baguette into cubes. Do not use fresh, otherwise it will be very difficult to cut it evenly. Place on a baking sheet or baking dish in one layer. Sprinkle a little vegetable oil on top.

7. Mix with your hands and even out in one layer. Heat the oven to 150 degrees. Dry for about 15 minutes.

8. Place the mushrooms that we set aside for decoration in a dry frying pan and fry on both sides until golden brown.

9. When our soup is cooked, grind it with a blender.

10. Preheat the cream and pour it into the soup in a thin stream, stirring constantly. With this our cream soup is ready!

Place it on plates. In each we put chopped herbs, slices of mushrooms and crackers! Bon appetit!

Tips and tricks

To prepare puree soup or cream soup, you do not need to have any special culinary talent. But, if you do not follow certain rules, the dish may turn out to be tasteless, or its consistency will not be as expected.

To make the first dish as healthy and dietary as possible, you should:

Put vegetables in water that has already boiled, then they will retain more nutrients.
Minimize the amount of salt.
Avoid adding potatoes to pureed soup - when cooked, the glycemic index of the root vegetable increases significantly, which slows down weight loss. Potatoes can be replaced with Jerusalem artichoke - this way the taste and consistency of the dish will not be affected, and its calorie content will be reduced.
Dietary soups can be supplemented with white from a boiled egg; this ingredient will add satiety to the dish and increase the calorie content slightly.

Important! Puree soups are prepared in small quantities, since heating them is not recommended.

Creamy champignon soup - classic recipe

I offer you another delicate and very tasty creamy champignon soup. It even sounds delicious. It lives up to all expectations! Can be served for lunch or dinner!

To prepare we will need:

Fresh champignons – 600 grams
Cream – 300 milliliters
Medium sized carrots – 1 piece
Flour – 3 tablespoons
Onion – 1 piece
Vegetable oil - to taste
Salt and ground pepper - to taste
Butter – 50 grams

1. Wash the mushrooms. If necessary, you can clean the caps and stems. Cut them into thin slices. We divide this amount into 2 parts. Place the first one in a saucepan and fill it with clean water (about 2 liters). We put it on fire. Let's leave the second part aside for now.

2. After boiling, be sure to remove the foam and add salt to taste. Cook for 10 minutes after boiling.

3. While the mushrooms are cooking, prepare the vegetables. Finely chop the onion. Fry it for a couple of minutes in vegetable oil. It should turn pale, change in color and volume.

4. Now grate the peeled carrots. We send it to the onion. Simmer until soft. Add the second part of the mushrooms to the vegetables and simmer for 15 minutes.

5. Heat the flour in a dry, clean frying pan. There is no need to fry until golden brown. Just heat for a couple of minutes, stirring.

Then add butter here and collect the flour into a single mass.

6. Pour a glass of broth from boiled mushrooms separately. Add it to a blender bowl or deep bowl. We also send here mushrooms stewed with vegetables and a mixture of butter and flour. Grind into puree.

7. Now pour this mass into the broth with mushrooms. Stir in the cream, adding in a thin stream. Wait for it to boil and turn off the heat. Let's pepper it. If necessary, add more salt.

After turning off the stove, the soup can be served immediately. But it’s better to let it brew a little. It will become softer, thicken and taste even better.

conclusions

Champignon puree soup is a tasty, aromatic dish that can be eaten on a diet. To reduce the calorie content of a dish, it is recommended to use foods with minimal fat content when preparing it, avoid starchy vegetables and minimize the amount of added oil and salt. To prepare such a first course, you should use only high-quality, fresh products, then its taste will impress even gourmets.

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Mushroom soup made from champignons with melted cheese

Treat yourself and your family to a very tasty, tender and original dish. Eating it is a pleasure! Despite its lightness, it saturates for a long time! All products are simple and affordable.

To prepare we will need:

Fresh champignons – 450 grams
Medium sized carrot – 1 piece
Vegetable oil – 20 milliliters
Meat broth – 1 liter
Medium size potatoes - 4 pieces
Cream of any fat content – 200 milliliters
Onion – 1 piece
Butter – 20 grams
Processed cheese – 4 pieces
Parsley and croutons for serving

1. Boil the meat broth on the stove. Peel the potatoes and cut them into small pieces so that they cook faster. We send it to the pan. You can also add your favorite spices here. Add salt and cook until the potatoes are ready.

2. Finely chop the onion. Three carrots with a grater. We also cut the mushrooms into arbitrary pieces. By the way, you can use not only fresh, but also frozen.

3. The onion goes into the pan first. Add vegetable oil to it and add butter. Add carrots here too. Simmer together for 5 minutes.

4. Separately, fry the mushrooms until cooked.

5. Pour cream into the fried onions and carrots. Mix. When they boil, turn them off immediately.

6. Now add mushrooms, creamy vegetable mixture, processed cheese into the potatoes and broth and blend it all into a single mass using a blender.

7. Place on the stove. Stirring constantly, wait for it to boil. Then turn off the heating.

Finely chop the greens and prepare crackers. We put them in each plate when serving.

Mushroom soup with champignons

I offer you a recipe for a very delicious and aromatic cream of mushroom soup. Words cannot describe it. It turns out to be very tender and very tasty. I recommend you try it too!

To prepare we will need:

Champignons – 300 grams
Cognac – 30 milliliters
Shallot – 200 grams
Milk – 200 grams
Leek – 200 grams
Porcini mushrooms – 500 grams
Fresh thyme – 2 sprigs
Garlic – 3 cloves
Salt, freshly ground pepper - to taste
Provençal herbs – to taste
Granulated sugar - to taste
Vegetable oil – 50 milliliters
Cream 30% – 400 grams
Butter – 50 grams

1. Cut the shallots into cubes. Cut the leek into rings.

2. We wash all the mushrooms. Peel and chop fairly large. First cut the middle mushroom into 2 parts. Then cut each half into 4-6 more slices.

3. Peel the garlic and cut it into thin slices.

4. Heat the vegetable oil and butter in a frying pan. We send here both types of onions and garlic. Then we transfer the mushrooms here and add thyme leaves.

5. Stir, salt and pepper to taste. Add herbs. Stir everything.

6. Add cognac and set it on fire. Do this extremely carefully. Without experience, it is better to omit this point, because it can be extremely dangerous. When the fire stops burning, the alcohol has evaporated.

7. Transfer the contents of the pan into the pan. Add cream and milk. Stir, wait for it to boil and grind everything with a blender until pureed.

You can use cream of a different fat content. If desired, milk can be replaced with chicken broth.

8. After boiling, boil for 10 minutes over low heat, stirring frequently. Pour the finished soup into bowls.

You can serve with croutons, fried slices of mushrooms and herbs.

Creamy mushroom soup with champignons - recipe without cream

As a rule, cream of champignon soup contains cream. What to do if you don’t have them on hand, but really want to make this soup? I suggest replacing it with sour cream. It will also give a unique milky taste.

This soup also turns out very tasty and tender. Try it yourself!

To prepare we will need:

Small potatoes - 7 pieces
Medium sized onion – 1 piece
Sour cream of any fat content – 1 cup
Butter – 50 grams
Clean water - one and a half liters
Fresh champignons – 300 grams
Salt to taste

1. Wash and peel the potatoes.

2. Cut it into small cubes and place it in a saucepan. Fill with cold water and set to cook.

3. Meanwhile, let's clean the champignons. Cut them into slices. Place in a frying pan and simmer until the liquid evaporates.

4. Peel the onion, chop it finely and fry it with the mushrooms.

5. We also put butter here. Fry everything together, stirring, until cooked. Salt and season if desired.

6. Transfer to the pan with potatoes when they are ready.

7. Puree everything with a blender. Add room temperature sour cream here. Mix everything and let it boil. Immediately remove from the stove.

Serve with greens and croutons. Bon appetit!

Cream soups are an ideal dish for lunch or dinner. I am very pleased with the fact that preparing a delicious creamy soup with champignons is very simple. To do this, you don’t need to go from store to store looking for unusual products. All of them are simple and accessible.

Even the most fastidious taster will appreciate its delicate texture, original presentation and satiety. If you have never made or eaten this soup, I highly recommend it. You definitely won't regret it!

In our family, such soups take pride of place. Every now and then I accept requests for its preparation! And it pleases! After all, it is not only tasty, but also light and healthy!

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The importance of first courses

Soups are nutritious, tasty, they saturate the body with useful substances, and low-calorie first courses promote weight loss. In addition, soups:

normalize digestive processes due to the fiber contained in vegetables;
normalize the microflora of the gastrointestinal tract;
improve peristalsis;
prevent constipation, the development of gastritis and other diseases of the digestive system.

Soups help normalize the water-salt balance in the body, remove decay products, and improve well-being. The first diet dishes are quite filling and relieve hunger for a long time, but at the same time contain a minimal amount of calories, which promotes weight loss.

Important! The body spends more calories digesting soup than it receives from the dish, so low-fat soups help you lose weight. There are also diets based on eating exclusively soups.

Dietary champignon puree soups are especially useful for weight loss, since the main ingredient contains only 27 calories per 100 g of edible part. Mushrooms contain 4.3 g of protein, 0.1 g of carbohydrates and 1 g of fat. The low calorie content of champignons is explained by the large amount of water they contain - its amount is 91 g. Mushroom puree soup is excellent for protein diets.

These mushrooms also contain vitamins (in mg):