Cream of mushroom soup with cream. Mushroom soup with champignons

This is the simplest recipe, it includes a minimum set of vegetables.

Cream of both 10 and 20% fat content is suitable. You can use not only beef, but also chicken broth. The richer it is, the more satisfying the soup will be.

1. Chop the onion and fry it in butter.
2. Cut the mushrooms into slices and add to the onion. Simmer until the liquid has completely evaporated.
3. Melt in a saucepan butter, add 2 tbsp. l. flour. Keep the mixture on low heat for a couple of minutes, stirring constantly.
4. Pour in the broth, bring to a boil, add mushrooms and onions, add a mixture of butter and flour, pour in the cream. Use a blender to puree everything. Boil over heat for 2-3 minutes, add salt to taste.

In the photo, the creamy champignon soup with cream was garnished with several slices of mushrooms; they should be left whole when slicing.

Chicken cream soup of champignons with cream

Chicken, porcini mushrooms and cheese are a tasty and satisfying combination.

• 300 g chicken fillet;
• 400 g champignons;
• 1 onion;
• 200 ml cream;
• 1 processed cheese OK;
• 50 g butter;
• 300 g white bread;
• Salt, black pepper to taste.

It is convenient to use an immersion blender to prepare cream soup. Products can be chopped directly in the pan.

1. Boil the chicken until tender in salted water. Do not drain the broth, remove the meat, divide it into fibers and chop finely.
2. Cut the mushrooms into slices. Fry in a frying pan without oil. Chop the onion and add to the champignons. Simmer with the lid closed until the liquid from the mushrooms has completely evaporated.
3. Mushrooms, onions and meat pour 200 ml chicken broth. Pour in slightly warmed cream. Add processed cheese cut into pieces. Mix everything well, put the mixture on the fire, and simmer for a couple of minutes. Grind in a blender, salt and pepper to taste. Add a piece of butter.
4. Cut the bread into small cubes. Place on a baking sheet greased with butter. Place in the oven preheated to 180°C for 5-7 minutes. When the crackers are dry, sprinkle them with vegetable oil.

If you need to get hot crackers, you need to put them in a plastic bag and pour 1 tbsp into it. l. vegetable oil and add 3 cloves of garlic, passed through a press. Tie the bag and shake well so that the crackers have time to soak.

Cream soup is served as a first course.

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Creamy champignon soup with cream

My whole family really liked the taste of this soup. It is bright, mushroomy, with a subtle creamy aftertaste. The creamy texture of the soup is achieved by adding flour and butter.

INGREDIENTS

• Champignons 300 Gram
• Cream 120 Milliliters
• Meat or vegetable broth 700 Milliliters
• Butter 50 grams
• Refined vegetable oil 1-2 tbsp. spoons
• Garlic 1-2 cloves
• Onion 1 piece
• Premium wheat flour 1 tbsp. spoon
• Salt To taste

Step 1

Prepare the ingredients for the soup. Mushrooms can be frozen or fresh. Choose the broth you use to cook the soup to suit your taste. I liked cooking with beef.

Step 2

Chop the onion and garlic, fry them in vegetable oil until half cooked.

Step 3

Add champignons and salt, cook until done. At the same time, place the meat broth on the stove and bring it to a boil.

Step 4

When the mushrooms are completely cooked, add flour, stir and fry for another minute or two.

Step 5

Pour in hot meat broth and bring it to a boil.

Step 6

Pour the soup into a deeper container, add a piece of butter and cream. Adjust for salt. Boil the soup for 5-6 minutes.

Step 7

Remove the soup from the heat. Get your immersion blender ready. Puree the soup until creamy.

Step 8

Creamy champignon soup with cream is ready! Bon appetit!

Similar video recipe "Cream champignon soup with cream"

povar.ru

Creamy champignon soup with cream

I present cream of mushroom soup made from champignons with cream. Nowadays, no one cooks it at home anymore. People are paying more and more attention standard recipes. In their opinion, it is better to cook borscht or pasta every day than to experiment in your kitchen.

But since you found this recipe and have already started reading it, let me say a few parting words. By preparing creamy champignon soup, you will not only surprise your household, but you yourself will understand how cool this recipe is. I assure you that if you cook it today, it will definitely end up in your notebook and become a favorite dish. Also read the recipe for cream of broccoli soup, it contains only vitamins.

Ingredients:

Cooking method:

1. Chop the potatoes into small pieces, place them in a saucepan, add salt and fill with water. Place on the fire and cook until done.

2. Meanwhile, prepare the croutons. Yesterday's loaf is best suited for this; it is no longer soft and has not yet dried out. We cut it into cubes, I recommend cutting off the crusts.

Grease the frying pan with oil and heat to the optimum temperature. Fry our croutons until ready. During cooking, you can season the croutons with sweet paprika or other seasoning of your choice. Also, do not forget to stir them during the cooking process.

3. Once you’ve sorted out the croutons, it’s time to prepare the champignons. First, of course, you need to cut them.

4. Cut the onion into half rings and place in a hot frying pan with oil, fry until transparent for 2 minutes.

5. Add mushrooms to the onions and fry them until tender. Don't forget to add salt.

6. Take a blender with a cup and put fried champignons and onions into it. Grind until puree.

7. Add a little chicken broth to the mushrooms and start the blender again.

8. Turn the boiled potatoes into puree, add our mushrooms to it.

9. Add a little more broth, literally one ladle, and using a ready-made submersible blender, grind the entire composition of the future soup.

10. For a creamy taste, add a little cream or milk, it all depends on what is currently available. But with cheese, of course, if you add it to the main composition, the dish acquires an even creamier taste. You can experiment, just don’t forget to tell me about it.

11. If the mass seems thick in your opinion, you can add a little more broth, completely at your discretion. Be sure to adjust the taste for salt and add ground pepper optional.

12. Pour the soup into bowls.

13. Sprinkle croutons on top and garnish with herbs, ready!

Additional Information:

Champignons are popularly jokingly nicknamed “forest meat.” Due to their high protein content, they quickly fill a person. The benefits of champignons are undeniable: they have a subtle mushroom taste and aroma, they are rich in easily digestible protein, and also contain amino acids, vitamins and other useful substances that are essential for the human body.

Potassium, calcium and phosphorus, present in sufficient quantities in these mushrooms, improve metabolism, general state nervous system, strengthen memory, normalize the condition of the skin and mucous membranes.

Folic acid, contained in champignons and practically absent in other plants, is necessary for humans to maintain the reproductive system in working order and for the normal intrauterine development of children. Therefore, champignons must be included in the diet of pregnant women. Champignons do not contain toxic substances, they are safe.

Cream-based champignon soup is a hearty, easily digestible dish, distinguished by a delicate creamy taste and unobtrusive mushroom aroma. The best companions for this soup are greens and croutons. Recommended for feeding children, the elderly, and those who need to quickly regain strength.

Video recipe:

I really hope I answered your question on how to make a simple champignon soup parée and that you enjoyed this recipe. The calorie content of this product is not too high, so I can easily classify it as a dietary dish.

povar-life.ru

Creamy champignon soup with cream. Recipe with photo

Preparation time: 20 minutes

Cooking time: 40 minutes

Total time: 1 hour 10 minutes

Ingredients

• Champignons – 500 gr.
• Onion – 1 pc.
• Potatoes – 3-4 pcs.
• Cream 15% fat - 2 cups.
• Fresh greens.
• Salt and pepper - to taste.
• Toast.

Recipe

Did you like the recipe? Tell us thank you, just share with your friends. Good luck!

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Recipes for champignon puree soup with cream

A good housewife not only has a lot in her notebook delicious recipes, but also likes to experiment with cooking, combining products, playing with flavor shades. A wonderful idea is to prepare puree soup, which can become a delicacy that will be appreciated by both household members and guests.

What is cream soup?

It can be an alternative to regular soup. This is a dish made from pureed ingredients: vegetables, meat, cereals, fish, etc. The dish not only looks appetizing, but is also easily absorbed by the body.

And don’t think that pureed soups are eaten only by small children and the elderly. Everyone can appreciate the unique taste of familiar products and find a new favorite dish.

Another undeniable advantage is the ease of preparing soups of this type. It is enough to boil the products and grind them through a sieve or in a blender, and then mix them in broth or broth. Special gourmets will also like the possibility of adding egg-milk mixture, sautéed flour, sour cream, milk, cream, etc. to the dish.

Thus, even someone who is overly picky about food and prefers to sort through foods simply will not replace the unwanted ingredient in the soup. You can play with the consistency color tone, composition of the dish. It all depends on the visual and taste preferences. It is not prohibited to add tomatoes, spinach, mushrooms, meat or fish fillets, butter, crackers, herbs, etc. The soup can be served either cold or hot.

Champignon

Mushrooms are a favorite delicacy of many. They are salted, pickled, stewed, fried, added to pies, pizza, salads and used as a separate dish. They are a real godsend for those who do not eat meat, as they contain protein. Those who do not have the opportunity to take a basket and go into the forest to collect chanterelles, aspen boletuses, and boletus mushrooms will greatly benefit from going shopping and buying a couple of kilograms of champignons.

There are countless options for preparing mushroom soups, however, cream soups can undoubtedly be separated into a separate section, since their taste will satisfy even the most fastidious gourmet.

The availability of champignons at any time of the year makes it possible to enjoy your favorite dish whenever you please. On the Internet you can find the most unusual recipes for champignon mushroom puree soups with cream, which means only one thing - you will never get bored with this dish.

making puree soup

If you don’t particularly want to strain all the products through a sieve, it is recommended to use a blender or mixer. The blender quickly grinds and beats the ingredients. The mixer is mainly designed for whipping already crushed mass. Before grinding, be sure to thoroughly boil the products. After all the products have turned into a paste, mix them in chicken broth (vegetable broth is suitable for vegetarians) and boil for 2-3 minutes.

In addition to champignons, other ingredients can be added. Carrots, turnips, cauliflower, potatoes, pumpkin, zucchini, tomatoes and other vegetables are also ideal for this dish. You can add a little rolled oats or rice cereal. To give the dish a more unique flavor, it is recommended to experiment with seasonings such as basil, suneli hops, coriander, thyme, curry, etc.

Secrets of cream soup

Champignons for soup should be small in size. Before adding them to the broth, it is best to finely chop them and simmer in oil, adding a tablespoon of flour. Afterwards, the mushrooms are added to the broth and boiled in it for several minutes. The next step is to chop the mushrooms in a blender and pour cream over them. If you cook mushrooms with milk, the dish will be less caloric and ideal for those on a diet.

Step-by-step recipes for making champignon cream soup with plums, rice, chicken, croutons and mushrooms

2017-12-17 Rida Khasanova

Grade
recipe

2124

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

7 gr.

Carbohydrates

5 gr.

95 kcal.

Option 1: Classic recipe for creamy champignon soup

Recipes for puree soups came to the culinary scene of our country relatively recently. France is always considered the birthplace of puree soup. It was with the traditions of this country that recipes for tender and soft creamy soups came to us. Puree soup with cream and mushrooms is a vivid example of this fact.

Ingredients:

• half a kilo fresh champignons;
• 210 ml cream (heavy);
• 250 g potatoes;
• a bunch of parsley;
• onion head;
• 35 g butter;
• salt, spices.

Step-by-step recipe for creamy champignon soup

Start by preparing the ingredients for the recipe. Peel the champignons, wash and cut into slices. After washing and peeling, also cut the potatoes. Rinse and dry the parsley, then chop. Remove the skins from the onion and cut it into thin slices.

Place a pan of boiled or filtered water (2 cups) on the stove. Turn the heat on high. Place the potatoes into the pan and cook. Then skim off the foam and turn down the heat.

Heat the oil in a frying pan and put the onion in it. Stir and sauté for a couple of minutes. Then add the mushrooms. Fry the mixture over high heat so that the mushrooms do not release juice. Add the mushrooms and onions to the potatoes and cook until done.

Remove the soup from the stove and add some parsley (leave a few leaves for garnish). Grind the soup with a blender until it becomes a paste. Add salt, spices and preheated cream. Stir and heat everything together.

Serve the soup immediately after cooking; place a few parsley leaves in each bowl.

Always decorate the dish with the ingredients included in it. The soup can be decorated with a slice of fried mushroom or sprinkle a little hot cream on top.

Option 2: Quick recipe for creamy champignon soup

To prepare a quick version of the soup, pickled mushrooms are used. They cook faster and the cooking time is significantly reduced.

Ingredients:

• 300 g pickled champignons;
• a glass of cream;
• head of celery;
• half a carrot;
• a pinch of dried herbs;
• a spoonful of butter;
• 1 teaspoon vegetable oil;
• salt, ground pepper.

How to quickly prepare champignon cream soup with cream

Peel the celery and carrots. Cut them into small pieces and place in a saucepan.

Add butter and vegetable oil. Saute the vegetables over low heat until the color changes.

Separate the mushrooms from the marinade. If you think they taste too strong, rinse them in water and dry them with a paper towel. If the mushrooms are small, leave them whole. Then add the mushrooms to the vegetables. Fry for another ten minutes.

Pour one and a half cups of boiled water into the pan hot water. Cook the mixture until all ingredients are soft. Then puree with an immersion blender and pour in warm cream.

Season the soup with salt, pepper and dried herb powder. Stir and heat for a couple more minutes. Do not bring the soup to a boil.

The soup according to this recipe turns out to be quite thick, since little water was added to cook the vegetables. The thickness of the finished dish also depends on the fat content of the selected cream. The higher the percentage of fat content, the more calorie and thicker the soup will be.

Option 3: Creamy champignon soup with rice garnish

As a side dish for the puree soup, you can use any cereal you wish. This soup is considered dietary and can be served to people who have recently suffered from an illness - it will give strength and energy.

Ingredients:

• half a kilo of champignons;
• a glass of cream;
• 60 g rice cereal (round);
• two shallots;
• 2 tbsp. spoons of wheat flour (highest grade);
• 25 g butter;
• spices and salt to taste.

How to cook

Clean the champignons if necessary and be sure to rinse them. Slice thinly and finely. In order for the dish to cook quickly and evenly, cutting the food should be fine and uniform. Just like the mushrooms, chop the peeled shallots.

Wash the rice well and cook it in a liter of hot water. Keep the fire low.

Sauté onions and mushrooms in a frying pan until golden brown. Add mixture to rice. Cook over low heat until done. Season with salt and spices. Grind into cream using an immersion blender.

In a dry frying pan, fry the flour until brown. Mix with cream and remove from heat, add to soup. Stir and after a minute turn off the heat.

Side grains can be pureed along with the rest of the soup. Or it can be added warm to a plate with already prepared soup. In the latter case, the rice is placed in the center of the puree soup.

Option 4: Creamy mushroom and chicken soup

The best meat component for mushrooms is poultry: chicken, turkey or game. Garlic is an invariable addition to it. For the recipe, take it in cloves or green feathers.

Ingredients:

• 8-10 fresh champignons;
• chicken breast fillet;
• 50-65 g cream cheese (or processed cheese);
• 230 ml low-fat cream;
• two cloves of garlic (or 2-3 green feathers);
• 20 ml oil;
• a couple of pinches of nutmeg;
• salt.

Step by step recipe

Wash the mushrooms and chop finely. Do the same with chicken breast. After peeling, chop the garlic.

Pour oil into a saucepan and put on fire. Place chicken in it. Fry slightly and add mushrooms. When they are fried, add the garlic and stir.

Pour two cups of water into the pan and bring to a boil. Grind the cheese and add to the broth. Cook over low heat.

When the ingredients are ready, pour in the cream. Add salt and nutmeg. Puree everything together - simply immerse the “foot” of the blender in the pan and turn it on to first speed. If you increase it, the soup may begin to splatter.

Warm the soup a little and serve.

Experienced chefs, after grinding the puree soup with a blender, rub it through a sieve so that the consistency of the dish is exceptionally tender.

Option 5: Creamy champignon soup with cream and croutons

The recipe contains broccoli, but if desired, it can be replaced with cauliflower, kohlrabi, or even white cabbage.

Ingredients:

• half a head of broccoli;
• 200 g fresh champignons;
• one leek;
• a glass of cream;
• 2 spoons of wheat flour;
• 50 ml vegetable oil;
• salt;

pieces of wheat bread.

How to cook

Divide the broccoli into small florets and rinse. Rinse and chop the mushrooms. Peel the leeks, separate them into leaves and rinse well.

Pour oil into a thick-bottomed pan and place on fire. Send mushrooms into it. Fry until golden brown. Add cabbage and chopped onion. Stir and sauté for another five minutes.

Add two cups of boiled hot water to the vegetables and reduce the heat to a gentle simmer.

Take pieces of wheat bread according to the number of servings of soup - 6-7 pieces. Drizzle it with oil and bake in the oven until golden brown. If desired, these pieces can first be cut into smaller ones.

Saute the flour in a dry frying pan. Add it to the soup when the vegetables and mushrooms are ready. Puree the soup. Heat the cream separately and now add it to the puree. Stir and keep on the stove for about a minute.

Then serve immediately. Place baked croutons on each plate.

Soup croutons can be made not only from wheat bread, but also from rye or whole grain bread.

Option 6: Creamy champignon and wild mushroom soup

Take any wild mushrooms to suit your taste: porcini or honey mushrooms, dry or frozen. Use the ones you have on hand.

Ingredients:

• 150 g wild mushrooms;
• a glass of cream;
• 220 g champignons;
• two onions;
• a couple of sprigs of thyme;
• 2 tbsp. spoons of sesame seeds;
• 3 tbsp. l. vegetable oil;
• 2 glasses of water (broth);
• salt, seasonings.

Step by step recipe

Depending on what mushrooms you took, work with them primary processing. Thaw the frozen ones, and cover the dry ones with water for a couple of hours and boil.

Cut the champignons into slices and fry in a frying pan with a sprig of thyme. Then transfer the mushrooms to the pan. And take out the thyme.

Also fry finely chopped onions and wild mushrooms. Send them to the champignons. Pour two cups of hot water or broth. Cook with the lid almost closed over low heat.

Grind the boiled products together with the broth and season with salt and seasonings. Add hot, but not boiled, cream. Stir and cover with a lid.

Lightly brown the sesame seeds and sprinkle them over the finished soup in the bowl.

Puree soups are not stored for more than a day, so they are not cooked in large quantities. Most tasty soup It is obtained only immediately after cooking; during storage, some of the aromatic and flavoring substances will be lost. Bon appetit!

Mushroom soup made from champignons with cream is very easy recipe and a delicious dietary dish rich in protein, essential amino acids, phosphorus, sodium, potassium, B vitamins, as well as C, H, D and folic acid. To prepare it, you will only need 50 minutes, of which 15 minutes. It takes 35 minutes to prepare the products. for their heat treatment.

Mushroom soup can be prepared in any season. Since these mushrooms are grown at home or in greenhouses, you can always have them in your own kitchen or find them on store shelves.

Ingredients for 8 - 10 servings

• water (1.8 liters),
• chicken or vegetable broth (0.4 l.),
• potatoes (3 - 4 medium-sized pieces),
• champignons (900 g),
• milk (1/2 cup),
• heavy cream (1/2 cup),
• flour (4 tbsp.),
• onion (1 pc.),
• carrot (1 pc.),
• butter (3 tbsp.),
• seasoning for mushroom soup (2 tbsp.),
• salt and black pepper to taste,
• parsley or dill (1/3 cup).

Recipe for champignon soup with cream

1. Peel the potatoes, crumble them into a saucepan with water and broth. When the water boils, continue cooking for about 10 minutes.

2. Chop the mushrooms and simmer in a frying pan over medium heat until they are browned and soft.

3. Transfer the champignons to the saucepan and continue cooking for 5 - 8 minutes.

4. Meanwhile, heat a frying pan over medium heat, add 3 tablespoons of butter, finely chopped onion and grated carrots. Fry until golden color for 8 - 10 minutes. and transfer to a saucepan.

5. Whisk together the milk, cream and 4 tablespoons flour until smooth. Add champignons to mushroom soup.

6. Add mushroom soup seasoning to taste, or a combination of 1 tablespoon salt and 1/2 tsp. pepper

7. Finely chop the greens and mix them with the soup.

8. Bring the mushroom soup to a boil, and after a few minutes (2 - 3) remove from the heat.

This dish can be boasted even for festive table. Its excellent taste will be appreciated by everyone who loves and appreciates mushroom dishes. For those who want to lose weight, there is also good news. Champignon mushroom soup is a low-calorie product that contains a large range of useful elements necessary for health.

If you prepare this champignon soup for 8 - 10 people, you will need 3 - 4 potatoes, and they contain 240 - 320 calories. At 900 gr. champignons - only 243, 1/2 cup of skim milk contains 31, heavy cream (35%) - 337 in 1/2 cup, 100 g of flour - 342 kcal.

Onion (1 medium piece) - about 40 kcal, carrots, if they are 15 - 17 cm long, can weigh 125 g, which is 44 kcal, 40 g of butter contains 359, dill or parsley adds to mushroom soup from champignons only 19 kcal.

The calorie content of 0.4 liters of chicken broth is 60 calories.

Thus, there are only 1715 kcal in the saucepan with your champignon mushroom soup. Divide it among 10 people and you only get 171 kcal.

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 a 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

1. Meat broth 5-6 cups
2. Onion medium size 1 pc.
3. Fresh champignons 400-500 g
4. Premium wheat flour 50 g
5. Cream 15-20% fat 200 ml.
6. Salt, ground black pepper to taste
7. Creamy natural butter 20-25 g
8. Garlic clove 2 pcs.
9. Olive oil optional
10. Greens (dill, parsley or cilantro) for decoration

Sequencing

1. Peel the onions and garlic. Pass the garlic cloves through a garlic press or finely chop. Finely chop the peeled onion with a knife.
2. 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.
3. Heat a little olive oil in a frying pan and add chopped onions, mushrooms and garlic. 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.
4. 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.
5. Take an immersion blender and blend all ingredients.
6. 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.
7. 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

1. Chicken broth 1.5 l.
2. Fresh champignons 500 g
3. Cream 15-20% fat 150 ml.
4. Onions 1-2 pcs. (depending on size)
5. Processed cheese 20 g
6. Salt, pepper to taste
7. Vegetable oil
8. Butter 20 g

1. Rinse the champignons and let them dry a little. Cut them into medium-sized slices.
2. Peel the onion and cut it into cubes.
3. 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.
4. 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.
5. Mix all ingredients using a blender until the cream soup has a uniform color and consistency.

Even an inexperienced housewife can prepare creamy champignon soup. The main thing is to maintain proportions and follow the recipe. To decorate the prepared soup, greens and grated low-fat cheese are perfect.

Creamy champignon soup with cream can be found in modern restaurants all over the world. It is ordered by both celebrities and sports coaches. And all because it is unique in its composition and benefits, since healthy ingredients such as mushrooms and cream are an irreplaceable source of energy and nutrients to nourish our body. People try to buy in stores and order in restaurants as many vegetables and fruits as possible, and avoid using additives and dyes.

Soups are necessary for the proper functioning of the body. That is why doctors recommend using them as often as possible. Champignons contribute to the proper functioning of the digestive system, and also cleanse the body of metabolites and toxic compounds. These mushrooms contain vitamins B, D, E, PP; minerals such as: potassium, calcium, zinc, selenium, copper and manganese, iron, phosphorus; 20 amino acids, including essential ones: tryptophan.

Cream is beneficial due to the lecithin it contains, which has a beneficial effect on the functioning of blood vessels, protects against atherosclerotic plaques, and maintains acceptable levels of cholesterol in the blood. People who suffer from stomach diseases should definitely include soups with cream in their diet.

Ingredients such as champignons and cream go well with both vegetables and all kinds of cereals that can be added to soups. Nowadays it has become fashionable to use fruits, so the variety of recipes will surprise even the modern gourmet. Try combining a variety of products, and you will be surprised at how qualitatively and usefully you can diversify your family’s daily diet.

Follow the advice, choose only fresh food. Thanks to this criterion, your dishes will be as healthy as possible. And since now almost the whole world is concerned about healthy eating, it has become easier to do this.

How to make creamy champignon soup with cream - 15 varieties

If you have never prepared creamy champignon soup with cream before, then you should start from the very beginning. simple recipe, which is the one described below.

In terms of cooking style, the recipe will not take much time, and yet you will enjoy delicious dish. It is easy to prepare, so if you are a busy person and don't have a lot of time to prepare lunch, use this recipe.

Ingredients:

• Chicken broth - 600 ml
• Onions - 2 pcs.
• Refined sunflower oil - 2 tbsp. l
• Butter - 40 g
• Wheat flour - 2 tbsp. l
• Ground black pepper - 2 pinch
• Cream 20% - 200 ml
• Salt 2 - pinch
• Fresh champignons - 500 g

Preparation:

First prepare the broth. To do this, take a small piece of chicken and pour in 600 ml of purified water, put on fire and cook for about 36-40 minutes. Remove the chicken from the resulting broth.

Wash and cut the onion and champignons into cubes.

Fry the onions and mushrooms for 20 minutes with the addition of a pinch of ground black pepper and salt.

Melt butter in a saucepan and fry 2 tbsp. flour for 1-2 minutes.

Add chopped mushrooms to the pan, pour in the broth and bring to a boil. Cook for 5-7 minutes.

Pour in the cream, bring to a boil and remove from heat.

Add salt, pepper, spices to taste.

Serve with croutons.

The creamy soup made from champignons with cream and the addition of melted cheese surprises with its originality in preparation. At first glance, the ingredients are simple, but the taste of the soup is very spicy.

Processed cheese should be taken liquid, from jars. It differs in taste and composition.

Ingredients:

• Mushrooms - 1 kg
• Onion - 1 piece
• Processed cheese - 100 g
• Cream - 150 ml

Preparation:

Chop the mushrooms and pour into the pan.

Fill them with water and bring to a boil.

Remove any foam that appears, add salt, pepper, and spices to taste.

Cook covered for 20 minutes.

Pour the resulting broth into a separate pan.

Grind the mushrooms and processed cheese in a blender.

Finely chop the onion and fry. Add to the mushrooms.

Pour the heated cream and a little broth into the pan.

Bring to a boil.

Decorate with greens.

Many people can't do without adding potatoes to their soup. There is a separate recipe for them with an excellent combination of all available ingredients.

Ingredients (5-7 servings):

• Champignons – 500 g
• Potatoes - 2 pcs. (average)
• Onions - 1 pc.
• Cream 11% – 200 ml
• Butter - 50 g
• Vegetable oil - 2 tbsp. l.
• Salt, black pepper, nutmeg
• Dried loaf of bread

Preparation:

Peel the potatoes, cut into cubes and boil in 500 ml of water.

Peel the mushrooms, onions and cut into cubes.

Fry the mushrooms and onions for 5-10 minutes.

Pour the fried ingredients into a saucepan with water, cook for 5 minutes.

After this, grind the contents of the pan in a blender.

Add cream, salt, spices.

Bring to a boil.

Peel the loaf from the crust, cut into even cubes.

Place in the oven for 10 minutes at 170-180°C.

Mix croutons with garlic and olive oil and add to the finished soup.

Most modern cooks use chicken to prepare soups; it is a healthy protein for the body and also saturates it with additional calories. This gives us energy for hectic everyday life.

Ingredients:

• Chicken breast - 1 pc.
• Potatoes - 6-8 pcs.
• Carrots - 1 pc.
• Onions - 1 pc. big size
• Chopped champignons - 200 g.
• Cream 25% - 200 g.
• Fused cream cheese— 200 g.
• Vegetable oil
• Black pepper
• Crackers
• Greenery

Preparation:

Cut the chicken breast into equal parts, add purified water, bring to a boil, and cook covered for 15 minutes.

Peel the carrots and onions. Cut the onion into small cubes. Grate the carrots on a fine grater. Fry until done.

Peel the potatoes, cut into 4 equal parts, add to the boiling broth, cook together with the chicken breast for about 15 minutes.

Wash the champignons, cut into cubes, fry until tender for 15 minutes.

Mash the finished potatoes. Add fried onions with carrots and 1/3 of the broth. Beat with a blender.

Add processed cheese, spices, salt and pepper to the resulting mixture to taste. Beat until smooth.

Pour in the cream and champignons, stir. Add the remaining broth until the consistency of the soup is similar to kefir. Boil for 5 minutes.

Cut the chicken breast into cubes. Add to soup.

When serving, garnish with herbs and croutons.

This soup is distinguished by its high calorie content. If you want to have a quick and quality lunch, then this recipe is for you.

Ingredients:

• Potatoes - 3 pcs.
• Chicken fillet- 300 grams
• Dill greens - about 1 bunch
• Flour - 1 tbsp.
• Leek onion - 1 pc.
• Carrot - 1 pc.
• Butter - 1.5 tbsp.
• Cream 20% – 250 grams
• Green peas (pickled) - 1 jar

Preparation:

Place chicken and potatoes into purified water and cook for 45 minutes until tender. Strain the broth.

Peel the onions and carrots, grate the carrots on a fine grater, cut the onions into small cubes. Fry until done for 10 minutes. Then put in the flour and pour in the cream. Simmer until the entire consistency becomes thick.

Place meat, potatoes, herbs, creamed vegetables and green peas in a blender. Grind. Add broth to the resulting mixture and stir.

Garnish the soup green peas with greens.

This recipe differs from others in that it contains a large number of potatoes, which means that the consistency will resemble airy mashed potatoes. It should be served only warm.

Choose potatoes intended exclusively for cooking soups.

Ingredients:

• 7 medium potatoes
• 300 g champignons
• 1 tbsp. butter
• 1 onion
• glass of cream
• 1.5 liters of water

Preparation:

Peel the potatoes, cut into cubes, cover with water, and cook until fully cooked.

Peel the onion, chop finely and fry over low heat until tender.

Wash the mushrooms, chop as finely as possible and add to the onion, fry for 10 minutes.

Add the contents of the pan to the broth and simmer for 3 minutes.

Pour the resulting broth into a separate bowl, grind the mushrooms, onions and potatoes in a blender.

Slowly pour the broth into the resulting mixture and be sure to stir until you get a homogeneous mass that resembles a delicate cream.

Place the pan on the fire, add cream, simmer for 4 minutes.

Serve warm with croutons.

Fans of hot, spicy dishes choose this recipe.

Ingredients:

• 1l. vegetable or mushroom broth
• 500gr. fresh champignons
• 50 gr. butter (butter)
• Green onion greens
• 3 feathers of garlic
• 1 tsp. fresh thyme;
• 50 gr. flour
• Cream 1 cup
• Spices, salt

Preparation:

Wash and finely chop the mushrooms.

Heat the oil in a frying pan, fry the finely chopped green onions with thyme.

Add mushrooms, spices, garlic, fry until fully cooked and add flour at the end of cooking.

Place the fried vegetables in a blender, chop, then add the resulting mixture to the hot broth and bring to a boil. Cook for 2 minutes.

At the end of cooking, add cream and stir.

Decorate with greens.

Creamy champignon soup with cream - assorted vegetables

This soup recipe is suitable after heavy exercise. gyms. It is not only healthy, but also delicious.

Ingredients:

• Potatoes - 260 gr.
• Carrots - 2 pcs.
• Cauliflower- 300 gr.
• Peas (canned) - 110 gr.
• Onions (bulb) - 2 pcs.
• Greens, salt, pepper

Preparation:

Peel the potatoes, cut into small cubes.

Peel the carrots and grate them.

Divide the cauliflower into umbrellas.

Add whole potatoes, carrots, cabbage and peeled onions to boiling water. Salt and pepper to taste.

Cook until fully cooked. Remove the onions from the broth.

Add peas and herbs.

Beat the contents of the pan with a blender.

Serve the soup hot, garnished with mushroom slices.

All ingredients in this soup are rich useful vitamins and minerals. If you are a supporter healthy eating, then try the recipe described below.

Ingredients:

• 50o g cauliflower
• 500gr. champignons
• 1 cup 25% cream
• 2 onions
• 1.5 l. water
• 50 gr. flour
• 50 gr. butter (butter)
• Salt, pepper, spices
• Greenery

Preparation:

Wash, cut the champignons into strips, fry with onions until tender. Salt and pepper to taste.

Bring water to a boil, add fried vegetables, boil for 2 minutes.

Wash the cabbage, divide into umbrellas, add to the broth, cook for another 7 minutes.

Add flour to the butter melted in a frying pan and sauté until brown.

Then add cream, spices, salt, and simmer.

Place the contents of the frying pan into the broth and heat without bringing to a boil.

When the soup is ready, puree in a blender to a liquid consistency.

Gourmets all over the world are attracted to this soup. It tastes refined with a subtle wine aroma. Suitable for a pleasant time in good company.

Ingredients:

• 4 things. potatoes
• 1 onion
• 400 grams of fresh champignons
• 2 feathers of garlic
• 1.5l. vegetable broth
• 1 cup cream
• Small crackers
• 50 gr. butter (butter)
• 1 glass dry white wine
• 30 gr. olive oil
• Spices, salt.

Preparation:

Peel the potatoes. Boil until done.

Cut the mushrooms into strips, fry in butter and olive oil.

Add finely chopped onion to the mushrooms and simmer. At the end, pour in the wine, chop the garlic, and pour in the broth.

Simmer under the lid closed until fully cooked.

Add spices and salt to taste.

Combine the prepared potatoes, vegetable stew, add cream, heat. Then beat with a blender.

The soup is ready.

The most unusual recipe for this type of soup. Many young people in restaurants order it.

Ingredients:

• Champignons - 300g
• Shallot - 200g
• Leek - 200g
• Garlic - 3 cloves
• White mushrooms - 500g
• Cream 30% - 400 g
• Milk - 200 g
• Fresh thyme - 2 sprigs
• Cognac - 30 ml
• Sea salt
• Freshly ground black pepper
• Herbs of Provence
• Sugar
• Olive oil - 50 ml
• Butter - 50 ml

Preparation:

Peel the mushrooms and cut into cubes.

Cut the leek into half rings.

Cut the shallots into cubes.

Finely chop the garlic and fry in olive oil until tender.

Then add onions, mushrooms, thyme, fry, stirring.

Add salt, pour in cognac and set fire to completely evaporate the alcohol.

Place the mushrooms in a saucepan, add milk and cream. Bring to a boil. Beat with a blender until smooth. The consistency should be medium thick.

Serve, garnish with slices of mushrooms and herbs.

If you don’t have time to cook, but need to pamper your family with a delicious dish, then try this recipe.

Before boiling potatoes, be sure to wash off excess starch from them.

Ingredients:

• 700 g mushrooms
• 2 potatoes
• 1 small onion
• 150 ml cream of any fat content
• 350 ml potato broth
• 150 g blue cheese
• Nutmeg
• Sunflower oil
• Salt and pepper

Preparation:

Peel the potatoes and boil until tender. Don't throw away the water.

Chop the potatoes.

Peel the onion, finely chop, fry with finely chopped mushrooms until tender for 10 minutes.

Combine with broth and boil.

Beat all the potato pulp with vegetables in a blender.

Add cream and broth.

Add finely chopped cheese. Boil the soup until you get a homogeneous mass.

Leave for 30 minutes.

Spicy and no less delicious cream soup. Most often it can be found in hotels where we go on vacation in the summer.

Ingredients:

• 125 ml cream
• 6 ml dry white wine
• 500 ml chicken broth
• 300 g champignons
• Butter - 20 gr.
• 1 tsp Dijon mustard
• 200 gr. Broccoli

Preparation:

Boil the broth.

Cut the mushrooms into cubes, fry in butter until tender, add chopped broccoli.

Pour in wine, mustard, salt, pepper, spices. Simmer for 10 minutes.

Pour everything into the blender bowl and blend until smooth.

If you love seafood, prepare mushroom soup with shrimp.

Ingredients:

• Chicken broth - 2 cups
• Large shrimps - 250g.
• Fish sauce - 1 tbsp.
• Champignons - 150 gr.
• Lime - 0.5 pcs.
• Cilantro - 1 sprig
• Salt, pepper, spices

Preparation:

Wash and cut the mushrooms into cubes.

Add thawed shrimp to boiling water.

Cook for 2 minutes.

Remove the shrimp from the water, cool, and peel.

Place a saucepan with broth on the fire and bring to a boil. Add mushrooms, cook for 15 minutes.

Zest half a lime. Squeeze out the juice. Add to broth.

Then add shrimp with fish sauce into the broth. Boil for 10 minutes.

Place the contents of the pan into a blender and blend.

Salt and pepper. Decorate with greens.

Ingredients:

• Onion - 1 piece
• Champignons - 600 gr.
• Cream - 1 tbsp.
• Olive oil - 2 tbsp.
• Butter
• Thyme
• Flour - 50 gr.
• Bouillon
• White pepper
• Nutmeg
• Toast

Preparation:

Finely chop the onion and fry in olive oil until tender.

Cut the mushrooms into slices, add to the onion, and fry. Add spices and salt to taste.

Melt butter in a saucepan, add flour. Pour in the broth.

Then add mushrooms and onions to boiling water. Beat with a blender. Pour in a glass of cream. Continue whisking until smooth.

Grate the nutmeg to taste.

Bake the cubed croutons in the oven until done.

Serve the soup warm, topped with diced croutons. You can also add a little garlic and herbs.