There is no need to tell anyone what cream soup is. This is an excellent first course, a delicacy for adults and children. Cream soup attracts attention not only with its soft and delicate taste, but also with its unusual appearance. This article will talk about how to make a variety of champignon puree soups.

Champignons are mushrooms that are available fresh at any time of the year. This is their main advantage. To prepare puree soup in the fall or winter, you just need to have these mushrooms and some additional ingredients on hand.

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Champignon cream soup recipes

To prepare the dish you will need 500 grams of champignons, two onions, two tablespoons of flour, 50 grams of butter, 600 ml of water (it is better to use vegetable or chicken broth), 200 ml of cream (10%) and spices, salt to taste. Cut onions and mushrooms into slices. Heat two tablespoons of butter in a saucepan and add the onion. Fry for three minutes, stirring constantly. Then add the mushrooms and fry for about seven minutes. Melt the butter in a clean bowl, stir in the flour and fry for two minutes. Gradually pour water into this mixture and constantly stir the mixture, bring to a boil. All that remains is to add the mushrooms and onions. Mix the soup well and boil again. Grind the soup in a blender. Add spices and salt to taste, keep the finished soup on the fire for another seven minutes. After this, pour in the cream, bring to a boil again and remove from heat.

This is interesting! You can serve champignon puree soup with croutons, peeled seeds and even finely chopped walnuts.




This soup includes two types of mushrooms. The ingredients you will need are one hundred grams of porcini mushrooms and champignons, vegetable oil and herbs, 100 ml of cream and 400 ml of broth (or plain water), one onion, salt and pepper. Cut the champignons into slices and fry in vegetable oil, but boil the porcini mushrooms. Fry chopped onion in oil. Combine mushrooms and onions together, pour in broth. Bring to a boil and cook for ten minutes. Then puree all the ingredients with some of the broth in a blender. Pour the finished soup into a saucepan, add cream and spices. Cook until it boils. Before serving, garnish the soup with finely chopped herbs.




Creamy champignon soup with potatoes: the recipe is quick and the taste is simply great. To prepare the dish you will need seven potatoes, 300 grams of champignons, an onion, 200 ml of cream (20%), 20 grams of butter, and herbs. Peel the potatoes and cut into cubes. Add water, salt, and cook until done. Melt butter in a frying pan and fry finely chopped onion. Then add fairly large chopped mushrooms to the onion. Fry and add to the pan with the prepared potatoes. Beat the mass with a blender. Dilute the resulting mass with broth until the soup is as thin as you like. Now put the soup on the fire, heat and stir constantly. Add cream and mix well again. Bring the soup to a boil and remove from heat. Serve with fresh chopped herbs.




Not quite an ordinary recipe for creamy champignon soup. To prepare four servings, take one small head of broccoli, 7 champignons, two cloves of garlic, 20 grams of butter, cream to taste. Cook the soup in a small saucepan. Separate broccoli into florets and boil until soft. Transfer to a blender and smash. Add mushrooms to the broth left over from the cabbage and cook for three minutes. Add butter, cream and garlic, spices and mushrooms to the broccoli. Now beat everything until you get a soft green mass. Serve immediately.

And be sure to prepare it.




Creamy champignon soup with cheese: the recipe is amazing, and the soup turns out incredibly tender. To prepare the dish, take the following ingredients (based on a two-liter pan): one onion and carrot, two potatoes, 150 grams of fried champignons, two tablespoons of vegetable oil, 160 grams of processed cheese, spices and herbs, salt. Pour vegetable oil into a saucepan and fry finely chopped onions and carrots in it. Add mushrooms, pour in a liter of boiling water. Cut the potatoes into cubes and add to the soup. Bring to a boil, add salt and cook the soup for 15 minutes. Then add processed cheese, cut into small pieces, into the soup. Boil the soup until the cheese dissolves. Using a mixer or blender, puree the soup until pureed. Pour in the cream, add salt and bring the soup to a boil. Serve with greens.




To prepare this hearty and rich first course you need one chicken breast without skin but on the bone, two liters of water, 500 ml of cream (20% fat), 400 grams of champignons, salt and spices to taste, 50 grams of butter, two tablespoons flour, herbs. Pour water over the breast and boil until done. Peel the mushrooms and cut into thin slices. In a frying pan with melted butter, saute the mushrooms. Add mushrooms to the bird and cook together. Then remove the chicken from the pan, and also remove the mushrooms with a slotted spoon. Leave a few mushrooms to decorate the dish. Separate the poultry meat into fibers and chop it, and do the same with the mushrooms. Add the resulting puree to the soup. Melt the second part of the butter in a frying pan and fry the flour in it until golden brown. Then pour in the cream and stir the sauce so that there are no lumps. Pour the sauce into the soup. Keep the pan on the fire until it boils. Serve with fresh herbs.




Mushrooms are one of those foods that can be eaten all year round. Even those who fast or are vegetarians. Therefore, it is useful to know how to prepare lean puree soup with champignons. Ingredients: 400 grams of champignons, three potatoes, one carrot and onion, vegetable oil, spices and herbs. Cut the mushrooms, leave 5-6 pieces whole for decoration. Peel the potatoes and boil until boiling. Peel and cut the carrots into pieces, place in a pan with potatoes. Chop the onion and fry with vegetable oil, put in water with potatoes, add your favorite spices. Boil the soup until the potatoes are ready. Fry the mushrooms, add salt and pepper, and add to the soup. Grind all the ingredients from the soup with a mixer or blender. Add broth to bring the first dish to the required consistency. Pour into plates and garnish with whole boiled mushrooms and finely chopped herbs.




A special recipe for those who are used to cooking all dishes, including the first ones, in a slow cooker. The necessary products include 500 grams of fresh champignons, one carrot and onion, two tablespoons of flour and butter, five glasses (special glasses for a multicooker) of cream, a glass of water and two raw egg whites. Peel the mushrooms and finely chop them along with the onions and carrots. Pour a tablespoon of oil into the multicooker bowl, add mushrooms and vegetables, and add half a glass of water. Turn on the “quenching” program for 20 minutes. Transfer the finished mixture to a separate bowl. Heat the cream, dilute the flour and the second part of the water. Add mushrooms and vegetables to this mixture and cook in “soup” mode for another 15 minutes. Use a mixer or blender to turn the finished soup into cream soup, do not forget to add salt and spices to taste. Top hot soup with whipped egg whites before serving.




These recipes will make preparing your first dish with this ingredient as easy as shelling pears. For puree soup, it is best to use small champignons. These mushrooms do not require cleaning; you can rinse them and start cooking right away. Remember also that if you add milk rather than cream to the soup, you can significantly reduce the calorie content of the dish.

On a cold winter evening, champignon puree soup, served piping hot, will warm you up and delight you with a wonderful mushroom aroma and delicate creamy taste!

Puree soups are one of the most popular dishes in children's and dietary nutrition: they are simple and quick to prepare, and thanks to their pureed consistency, they are easily digestible.

You can make puree soup from meat, fish, cereals, vegetables... But perhaps the most original version of this dish is champignon cream soup. These mushrooms have a lot of advantages: they do not contain toxins, are much easier to digest than their forest relatives, and you can buy champignons in any store at an affordable price.

Mushroom puree soups made from champignons are very popular in European cuisine. They are loved by the Greeks, Italians and French. And this is not surprising. Hearty, aromatic, melting in your mouth - you will love this soup from the first spoon. Check out our article for popular recipes for this delicacy.

5 recipes for creamed mushroom soup

Recipe 1. Classic champignon cream soup


Ingredients: 2 tablespoons of butter, 500 g of fresh champignons, 1 tablespoon of olive oil, 1.5 liters of chicken broth (for a dietary option - water), 200 ml of cream, 3 cloves of garlic, 1.5 tablespoons of flour, 1 onion , herbs, salt, pepper and other spices to taste.

Wash the champignons and cut into thin slices. Fry finely chopped onion and garlic in a large, high-sided frying pan with olive oil. Add mushrooms to the fried vegetables. Simmer for about 10 minutes, stirring continuously, and at the very end add flour, mix well and cook for another 2 minutes until the flour turns golden. Then pour the broth into the frying pan, add salt, add spices, your favorite herbs if desired, and grind with a blender into a homogeneous mass. Pour the finished puree into a saucepan, pour in the cream, season with a piece of butter and cook for another 10 minutes. Pour the finished champignon cream soup into bowls and garnish with chopped herbs. If desired, it can be served with grated Parmesan cheese.

Recipe 2. Vegetable champignon soup


Ingredients: 300 ml chicken broth with meat, 250 g champignons, 2 carrots, 100 g frozen green peas, 1 small zucchini, 3 onions, 1 tablespoon flour, 2 tablespoons curry powder, 100 ml dry white wine, 2 sprigs of green onions , 100 ml cream, 50 g butter, 1 glass of water, salt, ground white pepper and celery root.

Peel the carrots and celery root and chop into strips. Wash the onions and mushrooms well, peel and cut. Melt 25 g of butter in a saucepan, add prepared vegetables, add salt and pepper to taste. Simmer the vegetables over medium heat for 3 minutes and then remove them from the pan. Melt the remaining butter again, sift the flour into it, stirring continuously, and fry the flour over medium heat until a nice golden color, about 2 minutes. Remove the chicken from the broth and cut into pieces. Strain the broth. Mix the browned flour with wine, cream and water and add to the broth. Mix well, add peas, season with curry and cook for 7 minutes. Then add vegetables and chicken to the soup and puree using a blender. Serve sprinkled with chopped green onions.

Recipe 3. Creamy champignon cheese soup


Ingredients: 2 pcs. potatoes, 500 g of champignons, 1.2 liters of water, 200 g of processed cheese, herbs, favorite seasonings, salt to taste, vegetable oil and croutons for serving.

Cut the cheese into small slices. Peel the potatoes, cut into cubes and place in a pan with water along with the melted cheese. Cook for 10 minutes. During this time, the cheese should completely dissolve. While the potatoes are cooking, finely chop the onion and fry in vegetable oil until golden brown. Fry the mushrooms separately, after cutting them into pieces. Place the contents of both frying pans into a saucepan with the prepared potatoes, add salt, add herbs and your favorite spices (bay leaf, nutmeg, black peppercorns, garlic, dill), boil everything together for 5 minutes, and then beat well with a blender. Serve with croutons or croutons.

Recipe 4. Creamy mushroom soup with cauliflower


Ingredients: 1 head of cauliflower (about 400 g), 400 g of mushrooms, 2 onions, 200 g of potatoes, 2 cloves of garlic, 1 glass of cream, 1 tablespoon of olive oil, 2 tablespoons of butter, 2 tablespoons of flour, salt and white pepper to taste.

Wash the cauliflower. Peel the onion. Thinly slice the washed and dried champignons, set aside 100 g of mushrooms, and place the rest in a greased and heated frying pan. Add finely chopped onions to them. Simmer the vegetables over low heat until tender, then place in a saucepan, add 1 liter of water, put on the fire and, while the water is heating up, disassemble the cauliflower into florets and add it to the vegetables. Salt the soup, and when it is cooked, beat with a blender or mixer until creamy. Heat the butter in a frying pan and, while stirring continuously to prevent lumps from forming, sift the flour into it. Place the reserved mushrooms on a baking sheet, add a little salt, lightly sprinkle with olive oil and bake in the oven. Then add cream and freshly ground white pepper and add the contents of the pan to the already whipped puree. Before serving, the champignon puree soup needs to be reheated, poured into bowls and served with baked mushrooms on top.

Recipe 5. Lenten champignon cream soup


Ingredients: 300 g potatoes, 500 g champignons, 1 medium carrot, 2 tablespoons flour, 1 onion, herbs, parsley root, 3 tablespoons vegetable oil, salt and spices to taste. Croutons and sesame seeds for serving.

Boil the peeled potatoes. Let it cool slightly and then mash it into a puree. In another saucepan, cook the mushrooms with carrots and celery root in lightly salted water. You need to take approximately 0.7 liters of water. As soon as the mushrooms and vegetables are cooked, remove them from the broth. Peel the onion, chop finely, brown a little in oil and, stirring constantly, sift in the flour. Keep the pan on the heat until the flour turns golden brown. Combine all the ingredients - onions, vegetables, mushrooms, broth, add herbs, favorite spices, place in a blender bowl and grind. Serve the soup with croutons and sprinkle with sesame seeds.

The light creamy texture, rich mushroom aroma, pleasant creamy taste of champignon soup will appeal to both adults and children. You can feed your whole family with this simple and satisfying dish. And to make the mushroom soup sparkle with new shades of taste, you can crumble stalked celery, rosemary leaves, basil, fried bacon, sesame seeds, and finely crushed nuts into it.

“Cook with love and eat for health!”
Alesya Musiyuk for the website website

Meat, cereal, fish, vegetable and other puree soups are often included in baby and diet food. As you know, the first feedings for babies consist of pureed (beaten to a homogeneous state) mixtures. And the chef's troubles are minimal. The selected products are boiled until tender, manually pressed through a sieve or instantly whipped with a blender, diluted in a food processor to the desired thickness with hot broth, half-and-half with milk or cream, often white sauce, seasoned with spices and butter.

Let's leave cereals, vegetables and mushrooms in their pure form until the next fast days and add mushroom soup made from champignons with the addition of butter and milk cream to the agenda - a universal first for children and the older generation of the family. It has a pleasant taste, nutritional value and sufficient calorie content. In order not to spoil the quality of the food, we always buy fresh mushrooms/champignons - we save frozen or canned semi-finished products for another recipe.

Cooking time: 60 minutes / Number of servings: 2

Ingredients

  • champignons 300 g
  • potatoes 100-150 g
  • onion 50 g
  • milk cream 100-200 ml
  • butter 20 g
  • olive oil 20 ml
  • garlic 1 clove
  • salt, pepper, herbs to taste

Preparation

    When express cooking, peeled potato tubers are divided into cubes, dipped in boiling water (without salt they soften faster!) and boiled together with mushrooms while actively bubbling for about 15 minutes. Then discarded, crushed, and diluted with a decoction. In my recipe, without peeling, just washing, you need to bake the potatoes in foil or parchment. This takes 30-40 minutes in a pre-heated oven at 190 degrees. Then the final soup dish is saturated with a delicious aroma, as if it came out of a village oven.

    After removing the husk, cut a large onion into several large segments - place it in heated oil (we have two types - olive and butter), bring it to transparency at a moderate temperature, do not dry it. Don’t chop it finely, we’ll grind it in the end anyway, but we’ll retain the important juiciness and sweetness. I will say that in addition to onions, shallots and leeks are suitable - after simmering in butter, they become especially appetizing.

    After two or three minutes, throw in halves, quarters or even whole champignons (don’t forget to thoroughly rinse them from soil in cold water) - continue to quickly soak them in the most delicate oil. The time may vary at this stage, depending on the density of mushrooms you prefer. Mine took 5-6 minutes. The main thing is to protect the pulp from dryness, compressibility, and bitterness.

    Load the bowl of a food processor (you can use an immersion blender) with baked potatoes (peeled!), fried onion-mushroom mix, salt, pepper, add a clove of fresh garlic - moderate spiciness is necessary for the mushroom puree soup from champignons. At the same time, boil 10-15% cream and water or broth, taken in equal proportions. If you have some concentrated frozen meat broth left in stock (I have it from jelly), it is very useful here, it instantly melts and mixes with boiling water.

    We start the assistant unit and grind it to the desired granularity-uniformity. Pour boiling liquid (cream + broth) into the mushroom, onion and potato puree and beat until desired texture. Let's try.

    As a rule, bread is dried - in cubes, bars, thin slices. If necessary, heat the soup additionally.

Pour fresh mushroom puree soup from champignons into deep bowls, decorate with toast/croutons, parsley or other herbs, mushroom plates - serve, bon appetit!

Step-by-step recipes for creamy champignon soup with cream, cheese, potatoes and various vegetables

2017-11-27 Marina Vykhodtseva

Grade
recipe

20230

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

6 gr.

Carbohydrates

3 gr.

81 kcal.

Option 1: Classic champignon cream soup

A French recipe for the most delicate creamy soup, which many consider a classic. Additionally, for cooking you will need fresh cream 20%. The dish is prepared in chicken broth, but you can also cook the soup in water or use meat broth.

Ingredients

  • 500 g champignons;
  • 40 g butter;
  • 30 g flour;
  • 30 ml vegetable oil (olive, sunflower);
  • 150 g onion;
  • a glass of cream;
  • 800 ml chicken broth.

Step-by-step recipe for classic champignon cream soup

Chop the peeled onion into half rings and place in heated vegetable oil. Start frying, two minutes is enough.

Wash the champignons, cut into slices, add to the onions, fry together for about fifteen minutes. We do not try to brown the food too much; we cook over medium heat. Bring until soft.

Set aside a few slices of fried mushrooms to garnish the finished soup. Grind everything else with a blender.

In a saucepan for cooking soup, melt the butter, add the wheat flour and lightly fry until creamy. Next add the chopped mushrooms and onions and stir quickly.

Dilute the soup with broth or just hot water, add salt, and let it boil. During the heating process, the mass will thicken due to the presence of flour.

As soon as the first bubbles appear on the surface, it’s time to pour in the cream. Continuing to stir, bring the dish to a boil.

Be sure to taste the soup for salt after adding cream. Place on plates and top with slices of fried champignons that were previously set aside.

If you use higher fat cream, you can reduce the amount and add a little more water or broth to the dish.

Option 2: Quick recipe for creamed mushroom soup with potatoes

Here is a recipe for lean soup with champignons, but if you wish, you can add a little cream at the end of cooking or pour it into a plate when serving. This dish is low in calories and also has a beautiful color due to the addition of carrots.

Ingredients

  • 0.2 kg of mushrooms;
  • 2 carrots;
  • 1 onion;
  • 4-5 potatoes;
  • 30 ml oil;
  • spoon of flour.

How to quickly make creamy soup with champignons

Cut the potatoes into any pieces, also chop the carrots. Pour in about 900 grams of water, place on the stove, and start cooking.

Chop the washed fresh champignons and onions, place in heated oil, fry until half cooked, add to the potatoes, and boil for five minutes. All vegetables should be soft. Salt and pepper.

Mix the flour with a small amount of water, pour into the soup, and simmer for a minute.

Puree all the ingredients directly in the pan. We try again, season with spices.

If the blender has a plastic tip, then the food will need to be cooled slightly before blending. Otherwise, the device may be damaged. If the submersible grinding attachment is metal, then it is usually not afraid of high temperatures.

Option 3: Creamy mushroom soup with cheese

To prepare mushroom soup with champignons, you will need soft cheese, you can take it from the trays, but cubes in foil are also suitable. The dish can be prepared with either broth or water.

Ingredients

  • 1.4 liters of water;
  • 0.5 kg champignons;
  • 0.5 bunch of dill;
  • black pepper;
  • 0.15 kg of onion;
  • 0.3 kg soft cheese;
  • 3 potatoes;
  • medium carrot;
  • 50 g crackers;
  • 40 g butter.

How to cook - step by step recipe:

It is convenient to cook this dish in a cauldron or in a saucepan with a good bottom, in which nothing will burn. Melt the butter.

We cut a couple of onions, start them first, and start frying. The size of the pieces doesn't matter. Immediately after laying out the onions, we begin slicing the champignons. Once everything is ready, add to the onions.

Peel the carrots and potatoes and cut them as desired. Place next to the mushrooms after five minutes of frying. Immediately throw in a couple of pinches of salt and add water or broth. We use boiling water.

Cover the pan and boil for about twenty minutes. We look at the vegetables, they should soften. Then remove the soup from the stove and puree it with a blender.

Return the dish to the stove, and when it boils, add melted cheese to it. Stir and heat for a couple of minutes.

Pour the soup into bowls. Chop the dill, sprinkle on top of the dish, pepper, and serve with fresh white croutons.

It is better not to buy croutons for cream soups in the store, but to prepare them yourself. The easiest way is to cut the bread into small cubes and dry it in the oven. But you can additionally sprinkle the pieces with spices, chopped garlic, and sprinkle with olive oil.

Option 4: Creamy mushroom soup with cauliflower

Another recipe for creamy creamy soup with champignons. The base is cauliflower. This is a very healthy product, from which the most delicate soups are obtained. You can use fresh or frozen inflorescences.

Ingredients

  • 500 g cauliflower;
  • 2 onions;
  • 50 g butter;
  • 200 ml cream;
  • 0.25 kg champignons.

Step by step recipe

Place the broken cabbage inflorescences into the pan. Pour boiling water so that it covers the food by a centimeter, send to cook, bring to softness.

Melt the butter, add chopped mushrooms to it, and then onions. Fry until fully cooked for about a quarter of an hour. Combine with cabbage.

Grind the cauliflower in a blender along with the champignons. Adjust the consistency with water or broth, pepper and salt, and put it back on the stove.

When boiling, pour in the cream and stir. Warm up over low heat for two minutes and you can turn off the soup. It is better to season a creamy dish with herbs when serving.

Cauliflower will retain its beautiful color and will turn out much tastier if you add a couple of pinches of sugar to the pan when cooking. This will not affect the taste of the broth.

Option 5: Champignon soup with chicken

For chicken puree soups with mushrooms, it is best to use breast, that is, fillet. It cooks quickly, gives a pleasant taste, and does not greatly increase the fat content of the dish. Additionally, you will need processed cheese; you can use a product with mushroom additives.

Ingredients

  • 1 chicken breast;
  • 450 g potatoes;
  • 100 g carrots;
  • 320 g champignons;
  • 100 g onion;
  • 10 g garlic (2-3 cloves);
  • 25 ml oil;
  • 100 g cheese;
  • 1.3 liters of water.

How to cook

Boil the recipe water, put chicken fillet (2 pieces) in it, remove the foam when boiling and immediately add chopped potatoes and carrots. Cook until soft.

Fry onions and mushrooms in a frying pan in oil. Peel the garlic, chop it, add it to them at the end. Bring to full readiness. Add half the mushrooms to the broth with the potatoes. Remove half of the chicken breast (one fillet).

Grind the cooked products, add spices to them, and return to the stove. When boiling, add melted cheese.

Cut the removed half of the chicken breast into neat pieces.

Pour the mushroom soup into bowls, place fried champignons and pieces of boiled fillet on top, garnish with herbs.

Chicken fillet should not be overcooked, otherwise it will become tough and dryness will be felt even after chopping.

Option 6: Cream of mushroom soup with leek and broccoli

Leeks and champignons are a wonderful duo that go well together in a creamy soup. A wonderful recipe for a completely dietary and healthy dish. But if you wish, you can season it with heavy cream or sprinkle with grated cheese.

Ingredients

  • 300 g champignons;
  • 2 leek stalks;
  • 20 ml oil;
  • two carrots;
  • 300 g broccoli;
  • broth or water;
  • spices, herbs.

How to cook

Little oil is used. Pour it into a frying pan or fry it immediately in a pan, if the dishes allow it. Just heating it up for now.

Cut the mushrooms into slices and add. Cook in oil for five minutes. Chop the white part of the leek and add it to the champignons, followed by the grated carrot. Cover and simmer for ten minutes.

Pour about a liter of boiling water over the mushrooms and vegetables, wait until it boils, add broccoli florets and chopped green leeks. Add salt to the soup and bring the ingredients to readiness.

Puree the creamy dish until smooth. Season with herbs and pepper.

Broccoli, like cauliflower, can harbor insects. If there is a suspicion, then the inflorescences should be soaked for half an hour in salted water. The bugs will definitely leave them.

Option 7: Champignon and zucchini soup with milk

This version of the soup is without cream, but it is prepared with milk. The dish is tender, light, and cooks relatively quickly. Zucchini can be replaced with zucchini.

Ingredients

  • 300 g champignons;
  • 2 onions;
  • 700 g milk;
  • 2 tbsp. l. grated cheese;
  • 50 g butter;
  • 500 g zucchini;
  • carrot.

How to cook

Cut the zucchini into small cubes. If the skin is hard, remove it. Chop or grate the carrots and place everything together in a saucepan. Pour in a glass of water and simmer covered for a quarter of an hour.

Dissolve the butter, add the onion, after two minutes of frying add the champignons. Cook over medium heat until the onion is soft, then transfer to the pan with the zucchini.

Add boiling milk, add salt, and boil for five minutes.

Remove soup from heat and puree until creamy. Boil again.

Place the hot dish on plates and sprinkle with cheese. Serve with croutons.

You can cook soup with champignons and pumpkin in the same way. This option will have a special aroma and sunny color. In this version, you can season the dish with peeled pumpkin seeds.

Champignon puree soup - general principles of preparation

Champignon puree soup is a thick first course, which is prepared from crushed and pureed champignons and vegetables (potatoes, onions, carrots, celery, broccoli, cauliflower, etc.). Champignons are pre-fried or boiled. Mushrooms can be cooked separately or together with other vegetables. The base (vegetable or chicken broth, water or cream) is gradually poured into the mashed or pureed ingredients. The entire mixture is thoroughly mixed or whipped with a blender, after which the dish can be served. Typically, champignon puree soups are served hot or warm. In addition to vegetables, you can add pieces of chicken meat, seafood, cheese and any other products to your taste. The main thing is that all components are harmoniously combined with each other. Sometimes puree soup is specially thickened with flour or pureed egg yolks.

Champignon puree soup - preparing food and utensils

From dishes and kitchen utensils you need to prepare a saucepan in which all the vegetables will be cooked, a frying pan for frying mushrooms and sautéing some vegetables, a fine sieve, a grater, a knife, a cutting board, a masher and a blender. It is best to serve the dish in small but deep bowls or bowls.

The champignons must be thoroughly washed, cut and fried. You can immediately add the mushrooms to the pan and simply cook them with other vegetables. Peeled potatoes are finely chopped, boiled, and then mashed using a blender or masher. Onions are most often pre-sautéed.

Recipes for creamy mushroom soup:

Recipe 1: Champignon cream soup

A very tender, flavorful first course. The soup has a pleasant creamy consistency, which is made even more tender and tastier due to the cream. This champignon puree soup also includes potatoes and onions.

Required ingredients:

  • 400 g each of fresh champignons, potatoes and cream (up to 20%);
  • Onions -200 g;
  • Salt and ground black pepper - to taste;
  • Vegetable oil - for frying;
  • White bread;
  • Sprigs of dill.

Cooking method:

First, cut the white bread into small cubes, place it on a baking sheet and put it in the oven to bake. The bread will dry for about 20-30 minutes. During this time, you can prepare the champignon puree soup itself. Peel the potatoes and cut them into small pieces so that they cook faster. Place the potatoes in a saucepan, add water, add a little salt and cook until tender. While the potatoes are cooking, peel the onion and cut it into thin half rings. We wash the mushrooms thoroughly and chop them not too finely, as mushrooms tend to fry too much. First, fry the onion in vegetable oil until golden brown, then add the mushrooms to it. Mix everything and fry until all the liquid has evaporated. At the end of frying, add salt and pepper to the onion-mushroom mixture. Place the mushrooms and onions in a bowl and chop with a blender. Drain the water from the finished potatoes (reserve one glass of broth) and mash the potatoes with a potato masher until pureed. Now put the mushroom mixture into the pan and pour in the cream in a thin stream, constantly stirring everything. Mix all the ingredients in a blender and taste, if necessary, add more salt and pepper. If someone likes a thinner soup, you can add half or a whole glass of potato broth. Serve the dish with sprigs of herbs and wheat crackers.

Recipe 2: Creamy mushroom and cauliflower soup

A very original first course of mushrooms and cauliflower. Onions and spices add a piquant taste, and butter combined with cream makes the champignon cream soup incredibly tender and melting.

Required ingredients:

  • 300 fresh champignons;
  • A small head of cauliflower;
  • 2 small onions;
  • One and a half liters of water
  • 2 tbsp. l. flour and butter;
  • 1 glass of cream;
  • Ground white and black pepper - to taste;
  • Salt - to taste.

Cooking method:

Wash the mushrooms thoroughly and chop finely. We clean the onions and finely chop them. Melt the butter in a hot frying pan and fry the onions in it first, then add the mushrooms. Simmer everything together over low heat. Take a saucepan, add the onion-mushroom mixture and add 1 liter of water. Bring to a boil. While the water is boiling, you can separate the cauliflower into florets and wash them. As soon as the water boils, put the cabbage in the pan and add a little salt. Cook the soup until the cabbage is completely soft. In a separate frying pan, lightly saute the flour in butter, then add cream and ground pepper. Beat the soup with a blender and pour in the cream, mix everything thoroughly and warm it up a little, but do not boil. This puree soup is very tasty served with grated cheese and herbs.

Recipe 3: Cream of mushroom and shrimp soup

This champignon cream soup can be safely served for a holiday lunch or family dinner. This delicious first course includes mushrooms and seafood, as well as cream, seasonings and herbs.

Required ingredients:

  • 1 kilogram of shrimp;
  • Champignons - 320 g;
  • 3 cups chicken broth;
  • A glass of dry white wine;
  • Ground red pepper - to taste;
  • 4 tbsp. l. butter;
  • Nutmeg (ground) - to taste;
  • A glass of whipped cream;
  • 1 bunch of parsley;
  • Salt.

Cooking method:

Make chicken stock ahead of time using white meat chicken. You will need about three glasses of broth. From boiled chicken meat you can make a delicious salad for the main course. The champignons need to be washed and chopped, then fried in butter until cooked. Place the fried mushrooms in a saucepan, add a glass of broth and blend with a blender until pureed. We clean the shrimp from their shells, chop them finely and put them in a saucepan. Mix everything thoroughly, pour in the remaining broth and cook for about 20 minutes. Then add whipped cream, wine, spices and salt to taste and cook for another 10 minutes. Serve the dish with finely chopped parsley.

Recipe 4: Creamy mushroom soup with truffles and tomatoes

This exquisite first course will fit perfectly into the holiday menu - guests will be delighted with the delicate creamy soup of champignons and truffles. Tomatoes add richness to the soup, and pasta and ham make the dish filling and nutritious.

Required ingredients:

  • Ripe tomatoes - 70-75 g;
  • Durum pasta - 30 g;
  • Fresh truffles - 5 g;
  • Fresh champignons - 20 g;
  • 25 g ham;
  • Flour - 14 g;
  • 20 g cream;
  • 250 g broth;
  • Half the yolk;
  • 10 butter;
  • Salt - to taste.

Cooking method:

We cook chicken broth and prepare a popular white sauce from it (made from flour, butter, broth, milk or cream). We keep the tomatoes in a little boiling water, remove the skin and rub through a sieve. Combine grated tomatoes with sauce. Cook the pasta until tender and cut into small pieces of half a centimeter. Wash the champignons and truffles, boil until tender and cut into small slices. We cut the ham in the same way. Add all the ingredients to the sauce and, stirring slowly, bring to a boil. Mix cream with grated yolk and butter. Serve the dish with the creamy mixture. The temperature of the soup should not exceed 80 degrees, otherwise the yolk may curdle.

Recipe 5: Creamy mushroom soup with celery

All lovers of hot creamy soups should definitely try this wonderful dish. The combination of potatoes and mushrooms is familiar to many, so try to diversify the soup with celery. It is this that gives the unique refined taste and aroma.

Required ingredients:

  • 1 small celery root;
  • Fresh champignons - 300 g;
  • Onions - 2 pcs.;
  • Carrots - 1 pc.;
  • Garlic clove;
  • Salt;
  • Olive oil;
  • Chili pepper (ground);
  • Ground black pepper;
  • Vegetable broth or water - 1.5 l;
  • Cream - 150 g.

Cooking method:

All vegetables need to be washed and peeled. Grate the carrots, cut the celery into cubes, and cut the onion into thin rings. Wash the mushrooms and cut into four parts. Finely chop the garlic. You need to sauté carrots, onions and celery with garlic in olive oil. The total time for frying vegetables is about 15 minutes. You can simmer the mushrooms separately for 10 minutes or add them to the vegetables. We take a large saucepan, put fried mushrooms and vegetables in it and fill all the products with vegetable broth or water (you can first dissolve a couple of bouillon cubes in water). Using the tip of a knife, add chili pepper, black pepper and salt. Bring the soup to a boil, reduce heat and simmer for about 40 minutes. Puree the slightly cooled soup with a blender and add cream (optional). We taste and, if necessary, add a little salt to the dish. The hot dish should be served with chopped herbs and fried mushroom slices.

Recipe 6: Cream soup with champignons and potatoes

Ingredients

  • 30 g butter;
  • 1200 ml vegetable broth;
  • olive oil - 15 ml;
  • black pepper and table salt;
  • 150 g onion;
  • half a glass of finely chopped parsley;
  • 350 g potatoes;
  • 150 g white wine;
  • 350 g champignons;
  • a couple of cloves of garlic.

Cooking method

1. Heat a mixture of olive oil and butter in a saucepan. Peel and chop the vegetables. Place finely chopped onion and potatoes cut into small slices into a pan with oil. Cover and cook over low heat for about ten minutes until the vegetables are soft.

2. Clean the mushrooms, wash them and cut them into thin slices. Place them in a saucepan, add crushed garlic and add white wine and broth. Let's add salt, pepper and boil. Cook for about a quarter of an hour until all the vegetables are fully cooked.

3. Pour the contents of the pan into a blender container and grind into puree.

4. Place the resulting mass back into the pan, add half the greens and heat over low heat.

Recipe 7: Creamy mushroom soup with vegetables

Ingredients

  • chicken broth with meat - a glass;
  • 50 g curry powder;
  • 230 g champignons;
  • ground white pepper, sea salt and celery root;
  • frozen green peas - 100 g;
  • 2 carrots;
  • 100 ml cream;
  • 450 g onions;
  • dry white wine - 100 ml;
  • 60 g plums oils;
  • 25 g flour.

Cooking method

1. Peel the celery and carrots and cut them into strips. We wash the peeled onions and mushrooms and chop them in the same way.

2. Melt half the butter in a saucepan, add vegetables, salt and pepper. We will fry the vegetables for about three minutes. Then we take them out of the pan.

3. Place the rest of the oil in a saucepan and fry the flour in it.

4. Remove the meat from the broth and strain it. Mix the broth with wine, water and cream. Dilute the fried flour with a small amount of broth and wine and add to the pan. Stir and add green peas.

5. Cook the soup for about five minutes and season with curry. Add vegetables and chicken to the soup. Grind with a blender until smooth.

Recipe 8: Champignon soup with cognac

Ingredients

  • 200 g each of leek and shallot;
  • butter - 40 g;
  • 350 g champignons;
  • sugar, sea salt, freshly ground pepper and herbes de Provence;
  • three cloves of garlic;
  • 60 ml olive oil;
  • fresh thyme - 2 sprigs;
  • cognac - 30 ml;
  • 200 ml milk;
  • 400 ml 30% cream.

Cooking method

1. Clean and coarsely chop the champignons. Peel the shallots and chop them finely. Chop the leek into half rings. Cut the peeled garlic cloves into thin slices.

2. Heat a mixture of butter and olive oil in a frying pan. Fry, stirring the garlic and onion until soft. Add mushrooms and thyme leaves, mix and continue frying until golden brown. Season everything with pepper and salt. Pour in the cognac and immediately set it on fire so that the alcohol completely evaporates, and fry, stirring continuously.

3. Transfer the fried mushrooms to a cauldron, add cream and milk. Boil and puree the soup with an immersion blender. Warm the soup for another ten minutes over low heat.

Recipe 9: Champignon soup with quenelles

Ingredients

  • one and a half glasses of chicken broth;
  • sea ​​salt;
  • 250 g champignons;
  • butter - 45 g;
  • flour - 50 g;
  • yolk.

For the quenelles

  • half a kilogram of chicken breast;
  • butter;
  • spices and salt;
  • loaf pulp - 100 g;
  • 2 egg whites.

Cooking method

1. In a saucepan, fry the flour in butter until golden brown and dilute it with chicken broth. Cook the broth with flour for about ten minutes. Then add the yolks, salt and mix well.

2. Fry finely chopped champignons in a frying pan until golden brown. Place them in a saucepan and use a blender to puree everything.

3. Pass the chicken breast and loaf pulp through a meat grinder. Gradually add the egg whites and a little melted butter into the minced meat and mix well. Use a teaspoon to form quenelles and steam them.

4. Pour the puree soup into portioned plates and put a dozen quenelles in each. Sprinkle with herbs and serve.

Champignon puree soup - secrets and useful tips from the best chefs

Champignon puree soup is usually served with wheat croutons, crackers, yolks, grated cheese, cream or cream sauce and finely chopped herbs. If cream must be mixed with all the ingredients, it should be added last. The best chefs advise cutting all the vegetables and mushrooms in one form; thus, the products will be cooked evenly and equally. Maximum homogeneity can be achieved only if you first grind all the products in a blender and then pass the mixture through a sieve. In this case, the soup will turn out very tender and airy.