home → Kebabs Cream of mushroom soup without broth. Cream of mushroom soup

Cream of mushroom soup without broth. Cream of mushroom soup

Initially, mushroom soups were truly European.

But due to the ease of preparation and incredible taste, they have actively spread throughout the world.

Now in most countries, mushroom soups are valued on an equal basis with meat dishes.

There are different variations of preparation in Russian, European, and Asian cuisines.

In contact with

Puree of forest mushroom soup with cream - an incredibly delicate variety of dish, which came to us from Sweden. A light and healthy soup that is ideal for a summer lunch.

The recipe uses fresh forest mushrooms - boletus, boletus, boletus. Regular store-bought champignons will also work. You can use a frozen or dried product as a basis - the taste of the dish will not change.

Benefits for the body

Mushroom soup is a rare example of a tasty, satisfying, low-calorie and healthy dish. Its advantages:

100 grams of mushrooms contain only 50 calories. However, other ingredients are also important - for example, heavy cream and butter in the soup will increase its calorie content.
It contains a large number of vitamins, macroelements and amino acids. Eating mushrooms has a good effect on mental activity and prevents the occurrence of atherosclerosis.
Mushroom soup is a storehouse of B vitamins. They are indispensable for the functioning of the nervous system and improve the condition of the skin, hair, and nails.
Vitamin PP, necessary for blood vessels and hematopoiesis, is also found in mushrooms. The same volume is present only in beef liver.
Iodine, potassium, copper and zinc in the structure of mushrooms prevent heart disease and the occurrence of viruses. Calcium and phosphorus are necessary for strong bones - mushrooms contain the same amount of these vitamins as fish.

In addition, mushroom soups are quite filling, which is very important for those who are on a diet. It is also an ideal lunch for vegetarians or those who are fasting.

Everyone knows the benefits of vegetables, if you want to be healthy, prepare puree soups from, or,. All these soups will be given a spicy taste.

Recipe for mushroom dish with cream

Complexity: average.
Cooking time: 60 minutes.
Type of dish: first course.

Makes 6 servings of creamy creamy mushroom soup you will need the following ingredients:

Forest mushrooms (fresh or frozen) – 600 gr.
Potatoes – about 400 gr.
Large onion – 1 pc.
A small carrot.
Water – 1 l. Depending on the desired thickness of the soup, you can use 800 ml. up to 1.5 l. water.
Cream 20% fat – 400 ml.
Salt and pepper to taste.
Oil for frying – butter or olive. Butter will give a richer taste to the soup, and olive oil will not harm your figure.

Advice! You can also take your favorite spices. The recipe used savory (1 tsp), marjoram (1 tsp) and dried thyme (0.5 tsp).

Nutmeg, allspice and paprika go well with mushroom soup. It is worth refraining from adding garlic and suneli hops - these seasonings can interrupt the taste and aroma of mushroom soup.

Additional components:

a few pieces of bread to make croutons;
parsley for decoration.

Step-by-step instruction:

Sort through the fresh mushrooms, peel them and rinse well. If frozen mushrooms are used and they have been well cleaned and rinsed before freezing, there is no need to defrost them. Dried mushrooms need to be cooked longer.
Place the prepared mushrooms in a saucepan, add cool water and place on low heat. After boiling, cook for about half an hour.
While the mushrooms are boiling, you need to prepare the rest of the products: peel the potatoes and cut into arbitrary pieces, onions into medium cubes, grate the carrots on a coarse grater.
After the mushrooms are boiled, remove a quarter of the mushrooms from the broth and place in a separate plate. It is better to choose neat, even slices: they will decorate the future soup. Do not pour out the broth after cooking - it will give the dish a delicate mushroom aroma.
Add potatoes and aromatic herbs to the broth with the remaining mushrooms. There is no need to salt the soup yet: this happens at the very end.
Bring the soup to a boil and cook for about 10 minutes. At this time, fry the carrots and onions in butter or olive oil for several minutes (until the onions are transparent).
Send the prepared roast into the soup, now you can add salt. Cook for about 5 more minutes.
Then pour the contents of the pan into the blender bowl; you can use an immersion blender. Beat evenly until creamy. There is no need to worry if the soup turns out very dark - after adding cream it will lighten noticeably.
Preheat the cream to a boil in a small saucepan. Gradually pour cream into the whipped cream soup.
Fry the remaining boiled mushrooms and also add to the pan. Stir, heat the contents again over low heat, stirring constantly. The aromatic soup is ready! It should be served hot, garnished with parsley sprigs and croutons.

How to make puree soup from wild mushrooms, you will learn from the video:

Puree soups go well with crackers, especially homemade ones. To prepare croutons, you need to cut several pieces of bread into cubes, place them on a baking sheet in one layer and dry them in the oven. Cooking time: about 5 minutes at 200°C.
Instead of potatoes, barley, rice, noodles, and pasta are often added to mushroom soups. The addition of melted cream cheese will enhance the taste of the dish. You can simply sprinkle the finished soup in a bowl with grated cheese - it will give the first dish an unusual taste.
Mushroom soup does not reveal all its taste qualities immediately. You should not serve only the prepared dish: it is better to let it brew for about half an hour. However, you should not keep it in the refrigerator for more than 4 days.

Useful tricks

Wormy mushrooms should not be thrown away immediately– they need to be filled with cold water. The worms will begin to crawl out. They need to be washed off and the operation repeated several more times until all the worms are destroyed.
You cannot pour boiling water over wormy mushrooms: this way the worms will not be able to get out and will die inside the vegetables.
If the quality of the mushrooms is in doubt, you can cook them together with a whole peeled onion. If it turns blue, the mushrooms are poisonous., they cannot be used. If the onion remains light, the vegetables can be safely cooked.
To add thickness and richness to mushroom soup, Some of the boiled potatoes can be finely grated or mashed, and leave the rest in pieces in the pan. Starch or flour are also suitable for this purpose - a small amount is diluted in cool water and slowly poured into the broth.
The broth from dried mushrooms most often has a dark, unattractive color. To make it lighter and more beautiful, you need to cook the mushrooms for about 5 minutes, drain the water and refill with clean boiling water.
To give champignon soup the flavor of wild mushrooms, you can grind a few dried porcini mushrooms in a coffee grinder. Add the resulting mixture to the dish 10 minutes before it is ready.

Using tricks and useful tips when preparing, this dish will conquer the whole family and become a favorite delicacy for adults too. Soups made from any mushrooms will be tasty and healthy, and children love pureed soups. The most important thing is to remember to take precautions when choosing wild mushrooms to avoid health problems.

In contact with

If you are preparing cream of mushroom soup with chicken or beef broth, it is better to prepare it in advance so that you spend very little time on the soup itself. Purchase champignons the day before. If the mushrooms have been in your refrigerator for more than 2 days, I recommend peeling them from the top peel on the caps.

Place a pan of water (or broth) on the fire and boil it. Peel the potatoes (it is better to wash them in advance so that dirt does not come into contact with the raw potatoes), wash, cut into large pieces and place in boiling water. Add salt to taste. Cook until the potatoes are done.

While the potatoes are cooking, fry the onions in melted butter. It needs to be peeled and cut into cubes, and the size is not particularly important, since we will mix all the ingredients with a blender. Fry the onion until transparent.

When the onion becomes transparent, add champignons cut into pieces or slices and fry together for about 10-12 minutes. First, water will be released from the mushrooms, then it will evaporate and the mushrooms will acquire a ruddy color.

After the water has evaporated, remove the pan from the heat. Add salt and black pepper to the onions and mushrooms. It is better to take freshly ground pepper, as its taste and aroma are better felt in the finished dish.

When the potatoes are cooked (prick them with a fork - if they are soft and break apart, they are ready), drain them. I recommend setting aside 1 cup of potato water to thin out too thick soup. Add the contents of the pan to the potatoes. Pour cream over all ingredients.

Turn on the immersion blender and place it in the pan. Grind the ingredients for 5-7 minutes until smooth. If you think the soup is too thick, dilute it with the water in which the potatoes were boiled or with broth.

Bring the cream of mushroom soup to taste by adding spices. As you can see, the consistency is creamy and does not drip off a spoon.

Pour the creamy mushroom cream soup into portions and serve immediately. This aromatic first course will surely please your loved ones and will add variety to your usual family dinners.

Adviсe:

If you are making champignon soup, buy only fresh, high-quality mushrooms. Pay attention to their appearance - the cap should be white, without any stains, dents or other damage. The champignon leg should be dense, without voids.
If you still have to cook with darkened mushrooms, it is better to clean them. Otherwise, the soup will turn out an ugly dirty brown color.
You can add a little carrot to the onion frying - it will give the soup a pleasant sweetish taste.
Butter for frying can be replaced with vegetable oil.
To add rich mushroom flavor to mushroom soup, serve it with a drizzle of truffle oil or paste.
Try adding a couple of tablespoons of dry white wine to the frying pan where the onions and mushrooms are fried. This will give the soup a very interesting taste (alcohol will evaporate very quickly when heated).

Teaser network

Cream of wild mushroom soup with chicken

If the previous recipe involved the use of champignons from the store, then this soup consists of aromatic wild mushrooms that you can collect yourself. Just imagine: on a warm autumn day you are walking through the forest with your family or friends, picking mushrooms, and upon returning home you are treating everyone to aromatic soup made from mushrooms that you have just picked. It is unlikely that anyone will not like such a treat.

Ingredients:

Forest mushrooms (honey mushrooms, porcini mushrooms and others are suitable) – 300-350 g;
Chicken fillet – 1 pc.;
Potatoes – 1-2 tubers;
Onion – 1 medium onion;
Butter - for frying;
Cream of any fat content – 150 ml;
Drinking water – 1 l;
Salt, spices - to taste.

Preparation:

First of all, place the chicken in water, add salt and cook. We will cook the soup using the broth that comes out of it, and the chicken itself will be a decoration.
While the fillet is cooking, take care of the mushrooms: you need to sort them out to avoid any worms, and then rinse them very thoroughly under running water to ensure that all sand and other contaminants are removed.
Peel the onion, chop and fry in butter (the shape of the cut does not matter - later all the ingredients will be crushed with a blender).
Chop the mushrooms and add them to the onions and let them fry.
Peel the potatoes and chop them not too large, add to the boiling chicken broth.
Season the onions and mushrooms to taste, mix well and fry for another 2-3 minutes. The mushrooms should be slightly browned on all sides.
Transfer the mushrooms and onions to the broth.
Remove the fillet, cool slightly and cut into thin slices - they will be needed for decoration.
Boil the remaining ingredients together for 10-15 minutes and then blend with an immersion blender until smooth.
Add cream to the soup and beat it well again. Finally, taste and adjust to taste.
Pour the finished soup into bowls and place chicken slices on it. Garnish as desired and serve hot.

If you are unlucky with the harvest and you don’t have enough wild mushrooms for the soup, you can supplement the missing amount with oyster mushrooms.
To prepare the soup for this recipe, you can use frozen mushrooms. They should be thawed first and then cooked as fresh.
If dried mushrooms are used, they must first be soaked in warm water and left for a couple of hours to swell. Then squeeze and cook as directed in the recipe.
Be careful! When picking mushrooms yourself, take only those that you are sure of. Even the smallest poisonous mushroom that accidentally falls into a pan can cause poisoning to a large number of people.
To make the cream soup less fatty, you can replace the cream with milk.
If you don't have cream and milk, you can replace them with processed cheese. It should be added to the pan 1-2 minutes before the end of cooking. During this time, it will have time to dissolve and give the future soup a pleasant creamy taste.
To decorate the creamy mushroom soup, you can use fried champignon slices, pieces of bacon, fresh or dried herbs, white bread croutons, sesame seeds, nuts, grated Parmesan, mozzarella pieces and other ingredients.
You should not add ingredients to cream of mushroom soup that can interrupt its delicate taste - fresh cilantro, ginger, hot chili and other products with a strong taste.

Delicate and aromatic creamy champignon mushroom soup is the highlight of lunch! Suitable for children and those watching their figure.

400g champignons
500g potatoes
1 onion
300 ml cream
300 ml chicken broth (a cube can be used)
salt pepper

Peel the potatoes, cut into small pieces and cook in salted water until fully cooked.

Wash and chop the mushrooms.

Chop the onion and fry. Add the champignons and fry until all the liquid has evaporated.

Turn potatoes into mashed potatoes.

Puree the broth, cream, mushrooms, onions and potatoes in a blender. Salt, pepper and put everything back into the pan. Bring to a boil and remove from heat. Ready!

Adding some Brussels sprouts and spinach makes this soup even healthier! Bon appetit!

Recipe 2: creamy champignon soup in a slow cooker (with photo)

This soup pleases with its delicate consistency and harmonious taste, because it is prepared on the basis of milk. Additional ingredients help achieve flavor balance. In addition, the culinary process should please you with amazing ease, because we will cook it in a slow cooker.

600 grams of mushrooms (champignons are the best option);
800 milliliters of milk;
250 grams of cream;
classic cube for making broth;
150 grams of butter;
flour;
spices and herbs: parmesan, oregano, cilantro.

First, whisk the milk and oregano in a blender.

Cut the mushrooms and onions into pieces.

Cut one fourth of one hundred and fifty grams of butter and place in a multicooker bowl. Turn on the “Frying” mode, setting it for 15 minutes.

Add mushrooms and onions to softened butter. It's best to let both ingredients release their juice.

Then pour the contents from the bowl into a blender, pouring in the milk.

You need to beat for about two to three minutes. The consistency should be uniform, and at the same time visually resemble porridge.

Place the remaining butter in the multicooker, turning on the “Soup” mode.

Add flour and cook for one minute, making sure to stir the mixture constantly.

Pour in the milk that needs to be boiled.

Now the second part of the dish needs to be placed in a blender, taking care to mix thoroughly. After this, you will need to boil the soup base.

Cut the cilantro, grate the cheese. At this time the mass will boil.

After five minutes, add cream. Remember to constantly stir. The soup should come to a boil.

To decorate the finished soup, use grated cheese and cilantro.

Recipe 3: cream of mushroom soup from champignons (step-by-step photos)

Cream soup is a thick, rich first course made from pureed ingredients: vegetables, meat, fish. Such soups are not only tasty and nutritious, but also beneficial for digestion, which is why they are often used in children's and dietary foods. Cream of mushroom soup is typically found on most restaurant menus. Try making it in your home kitchen, it's quite easy.

champignons 500 gr
potatoes 3 pcs
onion 1 piece
broth or water 1.5 liters
cream 11% 200 ml
Parmesan cheese 50 gr
vegetable oil for frying 100 ml
ground black pepper

Creamy champignon soup can be boiled in water, then it will be less caloric. But with chicken broth, the soup will be richer and tastier. It is not at all necessary to start preparing this soup by boiling the broth. When preparing broth, pour the required amount into a plastic container and put it in the freezer. If necessary, it can be quickly defrosted in the microwave and used.

Clean the champignons from soil and debris with a brush, rinse under running water and place in a colander to dry. Never put mushrooms in water - they have a loose structure and will instantly become saturated with moisture, which will worsen their taste.

Peel and cut the potatoes into cubes, place in boiling broth or water. Bring to a boil, add salt, reduce heat, cover with a lid, leaving a gap for steam to escape, and simmer over low heat for 20 minutes.

Chop the onion.

Heat vegetable oil in a frying pan and sauté the onion over low heat until transparent.

While the onions are frying, chop the mushrooms.

Add the mushrooms to the pan and fry along with the onions over low heat for 20 minutes. Stir, be careful not to burn. At the end of frying, add salt and pepper.

By this time the potatoes have already been cooked in the pan, add the fried mushrooms to it, bring to a boil and cook for 5 minutes.

Remove the pan from the heat, puree the potatoes and fried mushrooms in a blender until smooth. Be careful not to get burned by hot splashes!

Add cream to the soup, return the pan to the heat and bring to a boil. Stir because The thick mixture may burn.

Add grated cheese to the soup and, stirring, cook for 5 minutes. Taste the soup and add salt and pepper if needed. If the soup seems too thick, add a little boiling water.

Cover the soup with a lid, turn off the heat and let simmer for 10-15 minutes. You want to eat this deliciousness quickly, but don’t rush - due to the thick consistency of the soup, it’s easy to burn yourself.

When serving, add a few drops of olive oil with truffle to the plate - this will give the dish an additional cheese and mushroom aroma.

Recipe 4, step by step: creamy soup with champignons

Once you try the perfect combination of cream and mushroom soup, you will forever love this dish. Your children will definitely love it, but the main advantage of creamy champignon soup with cream is that it is healthy and does not harm a slim figure.

champignons – 500 gr
onion - 1 piece
potatoes - 3 pcs
cream - 200 gr

Start by preparing the required amount of ingredients: fresh champignons, onions, cream and potatoes. Place them on the countertop in flat dishes so that it is convenient for you to cook.

Following the recipe, wash and finely chop the onions. Turn it into small neat cubes, it is better to throw away the green core. For a small saucepan, one onion is enough, but you can add a little more so that the finished mushroom soup has a sweetish taste.

Potatoes for cream soup must be peeled, washed thoroughly under running water, and then cut into small cubes. Pour them into the bottom of the pan in which our aromatic mushroom soup will be cooked, add the required amount of water and cook until the potatoes are ready. It should be soft enough, or rather fall apart when touched with a fork or spoon.

Now the onion cubes can be placed in a hot frying pan with a small amount of vegetable oil. Fry them until they are soft, first translucent and then golden.

The champignons for the cream soup recipe must be thoroughly washed, cleaned of soil, then dried and cut into thin petals or quarters.

When the potatoes are ready, add the aromatic mixture of mushrooms and onions to it, season it all with spices and salt to taste. Cool the products slightly, pour them into the blender porridge and turn them into a mass with a homogeneous consistency.

The next step in the cream soup recipe is to mix the mushroom puree with the cream. After this procedure, it is advisable to add the soup to the blender bowl.

When all preparations are completed, the consistency of the soup should be moderately liquid and without lumps.

Serve the finished creamy cream soup with champignons to the table. Bon appetit!

Recipe 5: creamy champignon soup with creamy sauce

The recipe for creamy champignon soup will require minimal culinary skills, about half an hour of time and a blender in the kitchen. It is this assistant who will turn ordinary mushroom soup into puree, which even the smallest children will eat with pleasure. The consistency will be very soft and creamy. The aroma is rich, distinctly mushroom, with a light creamy note. Tasty!

champignons 400 g
onions 1 pc.
garlic 1 tooth.
butter 30 g
vegetable oil 2 tbsp. l.
chicken or mushroom broth 500 ml
15% cream 100-200 ml
wheat flour 2 tbsp. l.
salt 0.5 tsp. or to taste
ground black pepper 2 chips.
ground nutmeg 1 chip.
croutons and parsley for decoration

I wash the champignons, trim the stems and chop them into slices - not very thin, since the mushrooms will still get mixed up in the puree. By the way, from white champignons with closed caps, as in the photo, the cream soup will turn out to be light, while from mushrooms with dark “skirts” it will be grayish in color.

I dice the onion and finely chop the garlic with a knife. I heat vegetable oil and a small piece of butter in a frying pan (literally 15 grams, for flavor). I sauté the onion and garlic at the same time.

As soon as they become soft, add mushrooms to the pan. No salt!

Continue cooking over medium heat, stirring, until done. There is no need to evaporate all the liquid from the frying pan; as soon as the champignons begin to brown slightly, I remove the frying pan from the heat (if you leave it too long, the onion will burn and the soup will be a little bitter).

In a saucepan, melt the remaining piece of butter and fry the flour in it, constantly stirring with a spatula so that there are no lumps and it does not burn.

Pour 400 ml of broth into a saucepan with the fried flour - chicken or mushroom broth will do. Continuing to stir, bring the mixture to a boil. The liquid will gradually thicken and become jelly-like in consistency.

I add fried onions with mushrooms, salt and spices to taste. I stir and bring the soup to a boil again, simmer for a minute and remove from heat.

I puree it using an immersion blender (if you have an enamel pan, it is better to pour the soup into another container so as not to damage the enamel). You should get a thick and homogeneous mushroom puree.

Now I pour in 100 ml of cream and return the saucepan back to the stove.

I stir and adjust the amount of salt to taste. I bring it to the desired consistency, gradually adding more cream (or broth). I warm it up, but as soon as the first signs of boiling appear, I immediately remove it from the heat.

I serve the cream of mushroom soup hot. White croutons, chopped and slightly dried walnuts, and fresh herbs go great with it. Bon appetit!

Recipe 6: creamy mushroom soup with nutmeg and cream

This recipe is almost perfect, there is nothing superfluous in it, it is quite simple and allows you to enjoy aromatic mushroom stew in about 40 minutes of preparation.

champignons 0.5 kg;
onions 1-2 pcs.;
broth or water 0.5-0.6 liters;
cream 10% (or more) 150-200 ml;
butter 50 gr.;
wheat flour 2 tbsp;
black pepper, salt;
nutmeg.

Peel the onion, rinse and cut into half rings, cubes or strips. In fact, the shape of the cut doesn’t really matter, since we’ll be chopping it later anyway.

The champignons should be washed well and the lower parts of the legs should be cut off. If you have not the youngest and most tender champignons, you can clean the caps from the film. But in general, champignons are rarely cleaned.

For frying, cut the mushrooms into small pieces or slices, but do not chop them too much.

Place the frying pan over medium to high heat and add a little oil.

First, fry the onion until soft (5 minutes).

Then add the champignons. Fry for 7-10 minutes, during this process the mushrooms will darken. To prevent too much moisture from escaping, sometimes add a little flour or starch to the pan. But I just waited for the released moisture to evaporate.

Remove from heat and leave alone; it’s okay if the mushrooms cool down.

Throw the champignons and onions into a blender to puree. You will need to add a little broth (or water) so that the consistency is not too thick.

If you have an immersion blender, the recipe will be easier for you. Throw the mushrooms and onions into the boiling broth (instead of step 5) and turn them into puree. Perhaps it is better to leave some of the broth to regulate the thickness.

In a saucepan (2 liters) over low (or medium) heat, melt the butter and sift the flour into it. Warm the mixture for 1 minute, it will become a little darker and a nutty smell will appear.

Next come chicken broth and mushrooms.

Add mushroom puree to the pan and mix with the addition of broth. This way you will achieve the thickness you need. Of course, some of the water will evaporate, but we still have to add cream, so there is no reason to worry.

Bring the soup to a boil and reduce the heat.

Add ground black pepper and salt to your taste.

Pour in the cream, stirring constantly, and add a pinch of nutmeg. As soon as it starts to boil, turn off the gas and let it brew for 10-15 minutes under the lid.

Serve with croutons, smoked meats and sour cream. Sprinkle with grated cheese and garnish with herbs.

Recipe 7: creamy soup with mushrooms and champignons

Delicate and light cream soup with a pronounced taste of mushrooms and bechamel sauce will be an excellent dish for lunch. It will appeal to both champignon lovers and even those who are skeptical about them.

champignons 500 gr
onion 350 gr
butter 50 g
wheat flour 40 gr
cream 20% 200 ml
water 600 ml
ground black pepper

Wash or peel the champignons thoroughly and cut into slices. Peel and finely chop two onions. Heat a frying pan with 10 grams of butter, add mushrooms and onions and fry over high heat, stirring constantly. Cook until the released liquid has evaporated. At this time, melt 40 grams of butter in another frying pan, add flour, stir and cook until golden brown.

Add fried mushrooms and onions to the flour mixture and stir.

Pour cream into mushrooms, stir without removing from heat.

Pour in water or broth (chicken, vegetable or mushroom), stir and bring to a boil. Cook for 5 minutes. Add salt and pepper to taste.

Remove from heat and blend soup with an immersion blender. The more thoroughly you beat, the more tender the consistency of the soup will be.

Creamy champignon soup is ready! For decoration, you can fry mushroom slices over high heat and add chopped herbs.

Recipe 8, simple: delicious mushroom cream soup with cream

Champignons: 450 g
Onions: 1 pc.
Cream 10%: 200 ml
Flour: 2 tablespoons
Butter: 50 g
Sunflower oil for frying: 1 tablespoon
Salt: to taste

Often you want variety in your daily menu and instead of the usual soup, try something interesting, but not complicated. Therefore this page is dedicated mushroom cream soup, which we will prepare based on simple mashed potato soup. Taste cream of mushroom soup It turns out very rich thanks to the cream and mushrooms. I will use champignon mushrooms - inexpensive, year-round availability and a slight hint of French cuisine. Champignons are also one of the most easily digestible mushrooms. In a sense, this soup will be a “easy walk” for your stomach, which, perhaps, will thank you for this lightness and nutrition.

Ingredients

potato 500 g
water 600 ml
Champignon mushrooms 250 g
onion 150 g
cream 10-20% 200 g
salt taste

The indicated amount of ingredients is suitable for 4-5 full servings.

Preparation

Peel and finely chop the onion. Heat the sunflower oil in a frying pan and fry the onion at medium power for 5 minutes until golden brown. I use refined oil so that it does not affect the taste of the cream soup.

Let's move on to mushrooms. From a couple of champignons we cut several thin slices from the middle, as shown in the photo, 10 pieces is enough. We put them aside on a plate: we will need them later to serve the cream soup.

Chop the remaining mushrooms quite coarsely.

Add the mushrooms (except for those that we chopped for serving) to the onions in the frying pan, add salt and fry for 8-10 minutes so that the champignons brown and enhance their mushroom flavor.

Pour 600 ml of water into a saucepan and place on the stove. While the water is boiling, peel the potatoes, wash them and cut them into medium-sized pieces (no larger than a walnut). Throw into the pan, add salt to taste and cook until the potatoes are completely softened. It took me 10 minutes.

Add the previously fried mushrooms and onions to the pan and stir. Cook for another 5 minutes.

Remove the pan from the stove and puree the soup with a blender until smooth. The pureeing itself takes me 2-3 minutes, I love homogenized soup, so I work very thoroughly with the blender.

Add the cream, stir, bring to a boil, stirring constantly, and set the pan aside - the cream soup is ready.

To serve, fry the previously set aside several slices of mushrooms in a frying pan on both sides. You should not fry too much - the champignons will darken and become ugly.

Mushroom cream soup ready, you can serve. Pour the hot soup into bowls and top with mushroom slices and herbs (I used parsley). If desired, you can add croutons and spices. Bon appetit!

Creamy champignon soup is a double pleasure from the combination of fried mushrooms and delicate creamy sauce. Champignons and cream work well together; they come together almost at the cellular level, turning a boring first course into a real restaurant masterpiece.

Ingredients

champignons 400 g
onions 1 pc.
garlic 1 tooth.
butter 30 g
vegetable oil 2 tbsp. l.
chicken or mushroom broth 500 ml
15% cream 100-200 ml
wheat flour 2 tbsp. l.
salt 0.5 tsp. or to taste
ground black pepper 2 chips.
ground nutmeg 1 chip.
croutons and parsley for decoration

How to prepare mushroom cream soup from champignons with cream

I wash the champignons, trim the stems and chop them into slices - not very thin, since the mushrooms will still get mixed up in the puree. By the way, from white champignons with closed caps, as in the photo, the cream soup will turn out to be light, while from mushrooms with dark “skirts” it will be grayish in color.
I dice the onion and finely chop the garlic with a knife. I heat vegetable oil and a small piece of butter in a frying pan (literally 15 grams, for flavor). I sauté the onion and garlic at the same time.
As soon as they become soft, add mushrooms to the pan. No salt!
Continue cooking over medium heat, stirring, until done. There is no need to evaporate all the liquid from the frying pan; as soon as the champignons begin to brown slightly, I remove the frying pan from the heat (if you leave it too long, the onion will burn and the soup will be a little bitter).
In a saucepan, melt the remaining piece of butter and fry the flour in it, constantly stirring with a spatula so that there are no lumps and it does not burn.
Pour 400 ml of broth into a saucepan with the fried flour - chicken or mushroom broth will do. Continuing to stir, bring the mixture to a boil. The liquid will gradually thicken and become jelly-like in consistency.
I add fried onions with mushrooms, salt and spices to taste. I stir and bring the soup to a boil again, simmer for a minute and remove from heat.
I puree it using an immersion blender (if you have an enamel pan, it is better to pour the soup into another container so as not to damage the enamel). You should get a thick and homogeneous mushroom puree.
Now I pour in 100 ml of cream and return the saucepan back to the stove.
I stir and adjust the amount of salt to taste. I bring it to the desired consistency, gradually adding more cream (or broth). I warm it up, but as soon as the first signs of boiling appear, I immediately remove it from the heat.
I serve the cream of mushroom soup hot. White croutons, chopped and slightly dried walnuts, and fresh herbs go great with it. Bon appetit!

This is interesting: