Due to its simple and quick cooking, mashed soups are becoming increasingly popular. And the classic combination of champignons and cream makes them also tender, aromatic and incredibly tasty. That is why you should definitely take note of these few original recipes.
Ingredient preparation
Almost any mushroom is used for creamy champignon soup with cream - dried, fresh or frozen. At the same time, the dried ones are first soaked to elasticity, and then they are prepared in the usual way. Vegetables and root vegetables for the dish are washed and cleaned carefully.
Cream of champignon soup with cream recipes
These cream soups have a delicate taste, soft texture and perfectly satisfy hunger. And most of them are also great for a diet or vegetarian diet.
Classic in a blender
1.6–1.7 L 40–50 min
vegetable or chicken broth
0.6 l
vegetable and butter
40 ml
Nutritional value per 100 g:
Wash the mushrooms, dry with a towel and grind with medium cubes.
Fry the chopped onion in vegetable fat until golden. Place the mushroom slices in the same place and continue to fry until the juice evaporates. Send the resulting mushroom mass to the blender bowl, add a third of the broth and chop until smooth.
In a clean frying pan, fry the flour with the addition of butter until caramel color.
Introduce half the remaining broth with a small jet, simmer for a couple of minutes and beat again with a blender. Combine both resulting masses, pour in the remaining broth, season and boil. Cool the soup for 2-3 minutes and boil again with cream.
Wash the mushrooms, dry with a towel and grind with medium cubes.
Fry the chopped onion in vegetable fat until golden. Place the mushroom slices in the same place and continue to fry until the juice evaporates. Send the resulting mushroom mass to the blender bowl, add a third of the broth and chop until smooth.
In a clean frying pan, fry the flour with the addition of butter until caramel color.
Introduce half the remaining broth with a small jet, simmer for a couple of minutes and beat again with a blender. Combine both resulting masses, pour in the remaining broth, season and boil. Cool the soup for 2-3 minutes and boil again with cream.
Important! When serving, it is recommended to add croutons, boiled beans, grated cheese or slices of bacon. Chopped garlic or parsley is perfect.
In a slow cooker
1.0-1.1 L 50 min
Nutritional value per 100 g:
- Slices of chopped vegetables with water send to the slow cooker, set the program “Steamed” and the time is 30 minutes. After the timer is activated, do not open the lid immediately.
- Pour the stewed vegetables into a blender bowl, add cream at room temperature, add salt and mash.
- Serve sprinkled with dill. You can preheat in a slow cooker for 10 minutes. Delicate mushroom soup is ready!
With potatoes
40-50 min
dill, croutons, salt, hops-suneli
taste
Nutritional value per 100 g:
- Wash vegetables, peel off. Cut mushrooms, onions and carrots and cook in a pan until soft.
- Boil potatoes, drain part of the water and crush.
- Mix mashed potatoes, stewed vegetables, cream and spices, grind until smooth and cook for 5 minutes.
- A delicious creamy mushroom dish with vegetables is ready!
Did you know? For the first time, mushrooms began to be consumed in Italy more than 1000 years ago. These mushrooms were the first to be grown in an artificial environment.
With nutmeg
40-50 min
nutmeg, pepper, salt
taste
Nutritional value per 100 g:
- Clean mushrooms in any way. Cut the onion in half rings, crush the garlic cloves. Stew everything in 1 tbsp. l oil to evaporate moisture.
- In a saucepan in the remaining oil, continuously stirring, fry the flour for 2 minutes.
- Pour milk into the container and wait for boiling, without stopping stirring. Pour the mushroom mass into milk sauce, pour seasonings and boil for 2-3 minutes.
- Cool a little, pour in the cream, whip and boil again. The most delicious dish with the nutmeg aroma is ready!
With cauliflower
60 min
dried herbs, salt, hops-suneli
taste
Nutritional value per 100 g:
Boil the cabbage inflorescences in the broth for 15–20 minutes.
Chop vegetables and mushrooms with slices of any size and fry for about 10 minutes. Add 500 ml of cabbage decoction to them and simmer for 10-15 minutes.
Boil vegetables and cream for 5 minutes. Pour dried greens, herbs, salt, squeezed garlic and boil for another 2-3 minutes. Put the mass in a blender or home processor, add cheese and puree. Delicious mushroom soup is ready to serve!
Boil the cabbage inflorescences in the broth for 15–20 minutes.
Chop vegetables and mushrooms with slices of any size and fry for about 10 minutes. Add 500 ml of cabbage decoction to them and simmer for 10-15 minutes.
Boil vegetables and cream for 5 minutes. Pour dried greens, herbs, salt, squeezed garlic and boil for another 2-3 minutes. Put the mass in a blender or home processor, add cheese and puree. Delicious mushroom soup is ready to serve!
Important! Fresh mushrooms should be stored in the refrigerator compartment for greens and vegetables. As a container, it is better to use a paper bag or plastic container without a lid.
With cheese
1.4–1.5 L 55 min
salt, pepper, bay leaf
taste
Nutritional value per 100 g:
- Fry peeled and chopped mushrooms and onions so that the onions become transparent.
- Cut peeled potatoes as for soup. Add seasonings to the potatoes and fry, add water and cream and cook until the roots are soft.
- Extract bay leaf, pour in parmesan and mashed. Boil the dish for another 5-6 minutes. Delicious cheese and mushroom soup with cream is ready!
With cream cheese
1.0–1.1 L 50–60 min
Nutritional value per 100 g:
- Fry chopped onions and grated carrots until soft. Add slices of mushrooms and cook for another 10-12 minutes.
- Boil peeled potatoes, drain half the water and knead. Fry the fry and beat together with the potato mass until a creamy consistency.
- Put cream, cheese, spices in it and boil for another 7 minutes. The original mushroom cream soup with cream cheese is ready!
Did you know? According to one legend, the first soup appeared in ancient Egypt, when a slave tried to hide a stolen chicken and threw it in a pot, where medicinal herbs and roots were cooked.
With chicken
1.7–1.8 L60 min
white pepper, salt
taste
Nutritional value per 100 g:
- Boil meat without skin for 15 minutes.
- Chopped peeled carrots and onions in small pieces and fry. Add chopped champignons and simmer until all moisture is gone.
- Place large pieces of peeled potatoes in the chicken and boil for 15 minutes. Remove the chicken and root vegetables from the broth, add the roast and half the broth to them and beat thoroughly.
- Put cheese, cream, seasonings there, beat again and simmer for 5 minutes. A hearty mushroom soup with vegetables, chicken and cream is ready!
