Mushroom cream soup with cream: a step-by-step recipe with photos. Creamy champignon soup: classic and original. Light cream mushroom soup recipes for business and home dinner

No ideas on cooking for lunch? In this case, you can carefully study the recipe of mushroom mushroom soup, which promises to please with its aroma, taste, nutritional value. In addition, the culinary process will proceed without unnecessary trouble and problems. The first dish promises to be tender and quite substantial ...

In addition, if desired, you can use fresh chopped herbs or crackers to decorate before serving. Despite the amazing characteristics of cream soup with cream, even a beginner is able to successfully cook the soup.

Mushroom cream soup with champignons and cream

Cream soup, prepared on the basis of champignons with cream, can be a tasty and delicate dish, characterized by the presence of creamy shades and mushroom flavor. The result promises to be excellent, despite the fact that the soup is cooked in the shortest possible time.

This dish is ideal not only for lunch, but also for dinner ... Of course, mushroom soup for lunch is a classic option. Wishing to make a real delicacy, it is recommended to fry the champignons with onions, and cream should be added at the very end of cooking. The soup should acquire a creamy texture.

Ingredients:

• 500 grams of mushrooms;
• two bulbs;
• 0.5 liters of mushroom broth;
• cream;
• butter and vegetable oil;
• flour;
• half a teaspoon of salt and black pepper;
• crackers.

Cooking stages

1. Initially, you need to prepare all the products for the soup.

2. Peel the mushrooms and onions, then cut them into medium sizes.

3. Fry onions and mushrooms using a small amount of oil. Both ingredients should have a soft texture and a golden color. For roasting it is best to take about ten minutes. Then add salt, black pepper.

4. Grind mushrooms and onions. It is best to use a blender for this.

5. Now add one glass of low-fat broth. After that, the soup can be crushed to a uniform and pleasant texture.

6.In a saucepan, heat a small piece of butter combined with flour. One minute is enough for roasting, during which you need to stir without interruptions.

7.In the pan, place the mushrooms, to which you want to add broth. Now the broth with mushrooms should boil, and then boil for about eight minutes.

8. In the next step, add heavy cream and wait for the re-boiling. Now the soup can be removed from the heat.

9. Before serving, it is best to add crackers.

Soup promises to please the amazing and harmonious taste.

Cream of champignon soup in chocolate

Mushroom cream soup can delight with its amazing texture ... Its real aroma and impeccable taste are the main advantages. It takes a minimum of time to prepare a real delicacy for lunch, but the result promises to be excellent, because I will teach you how to cook it in chocolate.

Ingredients:

• finely chopped fresh onions;
• four hundred grams of mushrooms (it is best to use white mushrooms or champignons);
• a small piece of butter;
• flour for cooking thick soup;
• six glasses of low-fat chicken broth;
• a pair of egg yolks;
• cream (optimal fat should reach twenty percent);
• fresh greens.

That's enough for 8 to 10 people. It is important to note that it is advisable not to reduce the portion, since time is still spent on cooking the soup ... Besides, the dish conquers its admirers. If desired, mix champignons and fried white mushrooms.

Cooking stages

1. Heat oil. For this you can use a small saucepan.

2. Brown onions. Take about five minutes to do this. Then add the finely chopped mushrooms and fry for an additional five minutes.

3. Do not remove the soup from the fire at the time when you will gradually add flour. In order that the added flour did not stick to ware, it is recommended to stir it.

4. Fill the soup with chicken broth.

5. Soup should be stirred before boiling.

6. Now add the greens (parsley, celery).

7. Cook the soup on low heat for forty-five minutes.

8. Remove the greens, then drain the mushroom broth.

9. Mushrooms must be thoroughly rubbed with finely chopped onions. For this, a conventional sieve was used before, but it is best to give preference to a reliable and functional blender.

10. Mix the cooked mass with the broth.

12. Add the whipped egg-cream mixture to the hot soup, which needs to be heated on the fire. It is best to constantly stir the soup. At the same time, it is undesirable to bring the first dish to the boil.

13. Add salt and croutons before serving the finished dish on the table.

The soup turned out to be tender, light and not very high in calories.

Video recipe:

Its aroma and taste can leave amazing impressions ...

Mushroom cream soup in a slow cooker

This soup pleases with a delicate texture and harmonious taste, because it is made on the basis of milk. Additional ingredients contribute to the achievement of taste balance. In addition, the culinary process should please surprising ease, because we will prepare it in a slow cooker.

Ingredients:

• six hundred grams of mushrooms (the best option - mushrooms);
• eight hundred milliliters of milk;
• two hundred and fifty grams of cream;
• classic cube for cooking broth;
• one hundred and fifty grams of butter;
• flour;
• spices and herbs: Parmesan, oregano, cilantro.

These ingredients will be enough to make two servings.

Stages

1. At the very beginning, beat the milk and oregano in a blender.

2. Cut the mushrooms and onions into pieces.

3. Cut one-fourth of one hundred and fifty grams of butter and place the multicooker in the bowl. Turn on the "Frying" mode, setting it to 15 minutes.

4.In the softened butter, add mushrooms with onions. It is best to have both ingredients juice.

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

6. Shake need about two - three minutes. The consistency should be homogeneous, and at the same time visually resemble porridge.

7. Put the rest of butter into the slow cooker, turning on the “Soup” mode.

8. Add flour and fry for one minute, trying to stir the mixture constantly.

9. Pour the milk that needs to be boiled.

10. Now the second part of the dish should be placed in a blender, taking care of thorough mixing. After that you will need to boil the base of the soup.

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

12. After five minutes, add the cream. Remember the need for constant mixing. The soup should boil.

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

Mushroom soup can be a real delicacy, the taste and aroma of which you need to appreciate.

Well, that's all. Waiting for your comments!

Delicious, tender and not too high-calorie soup based on fresh and which are covered in detail in separate editions - a suitable dish for regular and dietary table. However, it should be borne in mind that the total caloric content of the cream soup and its use in slimming diets depend on the characteristics of the preparation and the set of the original ingredients.

Consider the manufacture and recipe of the fragrant mushroom cream soup with cream in the most common form, let us designate it as the most dietary analogue, as well as all sorts of additional ingredients that can be included in the basic composition.

Cream of champignon cream soup - a recipe with photos

The required, sufficiently dense texture of creamy soup of champignons is provided by the mushrooms themselves, as well as thickening agents such as boiled potatoes and fried flour. Depending on the presence and ratio of these components, as well as on the composition of the broth in which the soup is prepared, and the fat content of the cream, the total caloric content of the dish changes.

Roasting, as a way of preparing ingredients, is traditionally present in the preparation of this soup and also limits its dietary use somewhat.

However, due to the low calorie content of the main ingredient - champignons, the energy value does not exceed 70 kilocalories  in a hundred grams of cream soup.

One of the most common recipes in domestic kitchens is:

• 600 grams of champignons;
• two;
• one;
• 150 ml of cream (10%);
• 350 ml of vegetable broth (potato broth);
• salt;
• freshly ground black pepper.

Cooking:

• Peel and wash the potatoes, boil it until tender. Water after cooking does not drain - it is useful as a vegetable broth. Potatoes remove and crush in mashed potatoes.
• Peel, wash and finely chop the onion. Fry it in vegetable oil in a saucepan with a thick bottom.
• Peel and wash the champignons, thinly chop them and add to the onions. Fry the onion-mushroom mixture for another 8-10 minutes until full moisture evaporates from the mushrooms.
• Add broth to the onions and mushrooms, bring to a boil. Add mashed potatoes, chop all the blender to complete homogeneity. Add cream and, if necessary, an additional amount of broth. Season with spices. Boil, remove from heat and infuse under a lid for 15 minutes.

To eliminate frying in oil, onions and mushrooms are prepared on a dry frying pan with a non-stick coating.

To reduce calorie  potatoes are completely excluded from the recipe, and water is used instead of broth. As a result, the energy value is reduced to 40 kilocalories  in a hundred grams.

Dieting

Depending on the specific composition, cream soup with champignons and cream fits well into various diet menus:

• If it is not used in the manufacture of very fatty broths and the most thick cream, the total calorie content remains low and corresponds to those slimness diets that do not prohibit frying.
• Maximum restrictions - a complete rejection of roasting, the exclusion of potatoes and flour - allow enter  this dish in more stringent diets.
• The use of nourishing chicken broth, cooked on lean white chicken, corresponds to more saturated protein menuincluding suitable for sports nutrition.

Composition Options

The set of ingredients of the cream soup is not limited to champignons, onions, broth and cream. This list also includes:

• Other mushrooms - in the first place, white, including soaked dried. This delicacy and aromatic additive makes an exceptionally successful duet with champignons.
• Other dairy products, except cream - milk and

Perhaps, dishes with mushrooms can be called one of the most fragrant and full of flavor. As an exquisite, expensive accessory completes the image, so the mushrooms added to porridge, salad or soup become the main ingredient of the whole dish.

The main thing when cooking mushrooms is to reveal their rich taste. This can be done by roasting in good oil or adding fragrant spices. Another true friend of mushrooms is garlic. We will add it to the soup, which will be discussed in this master class.

Soup with cream and champignons in chicken broth is one of my favorite soups. It is thick, rich, perfectly seasoned and fragrant! It seems that in this dish there are thousands of different ingredients that improve its taste. But in fact, all the components are very simple and accessible, the main thing is to cook it with a soul. You can cook the soup from different mushrooms, suitable mushrooms, oyster mushrooms and wild mushrooms. It is important to remember that forest mushrooms require a longer heat treatment. It is also convenient to use frozen mushrooms, they are pre-cooked, they only need to be thawed, and then you can also cook like champignons.

In addition to the mental attitude, you need to consider a couple more points. The most delicious such soup is obtained in chicken broth. And besides this, it can not exist without the addition of fresh greenery. Otherwise, there are no secrets and difficulties, so let's get started!

How to cook chicken broth with mushrooms and cream

Prepare the broth, once again focus on the fact that the most delicious - chicken. We put on a slow fire and bring to a boil. You can use frozen broth, I like to harvest concentrated bouillon chicken cubes, they need to be mixed in a 1: 1 ratio with filtered water.

Prepare the remaining ingredients. Mushrooms cut into plates. Fresh mushrooms are the most convenient option for this. Frozen whole mushrooms will have to be defrosted to begin with.

Peeled potatoes cut into cubes and put in chicken broth, which is already boiling.

Three carrots on a coarse grater, onion cut into cubes, three garlic on a fine grater. Fry the onions and carrots in the heated vegetable oil until golden brown, add garlic almost at the very end.

Send garlic-roasted vegetables in broth.

In the same pan, where onions and carrots were cooked, fry the mushrooms.

And then also send them to the pan with broth followed by carrots and onions.

Check if the potatoes are ready. If yes, then pour cream into the soup, finely chopped greens and bring to a boil. If necessary, soup with champignons and cream can be dosolit, as well as add black pepper.

After removing from the heat, let the prepared soup leave for a while. Serve this wonderful dish of rye or white bread croutons.

2016-11-25

Hello my dear readers! The onset of the cold over and over again prompts me to cook hot, cozy soups. Especially those that can be eaten from a cup or bowl, climbing with legs on a wide window sill. It is so pleasant to look at the bezderiye outside the window, when the house is warm, cozy and I don’t need to run anywhere in slush and cold. Do you like these "window sill" winter gatherings? Then you will surely enjoy the recipe of champignon mashed cream soup.

Good mushroom soup puree is very versatile. It can be a self-contained, calming and pacifying meal. But it can serve as a basis for other soups - with chicken, ham, turkey, rabbit. Try adding some fried shrimp to it and you will be surprised what delicacy you can make!

A simple recipe for mashed potatoes soup with champignons and cream

• 400 g fresh champignons.
• 400-500 ml of chicken, mushroom or beef broth.
• 100 ml of white wine.
• 250-300 ml of thick heavy cream (33-35%).
• 2 cloves of garlic.
• 40 g butter.
• 20 ml of olive oil.
• 1 onion (white, purple) onions.
• 2 tablespoons of flour.
• Ground white (black) pepper.
• Chaman or utsho suneli (if any).
• Fresh thyme (optional).
• 1 tablespoon lemon juice.
• Salt.

How to cook

First you need to cook a delicious fragrant basis for mushroom soup puree. Such basis are fried mushrooms with onions. It is fried, not boiled or stewed. For these purposes, I use two pans or a frying pan and a thick-walled pot. Heat half of the olive oil in a frying pan over medium heat, melt half the butter in it, add the peeled and chopped onion and coarsely chopped garlic. Fry for 15-20 minutes on low heat, adding a little white wine (broth, water). Detailed technology of cooking onions for mushroom soup is described in the recipe. If you do not want to mess around for a long time, then just bring the bow to a golden color with constant stirring.

Dried in a dry pan to cream color and nut flavor flour diluted with a small amount of broth, whisk, gradually adding lemon juice and cream. Add cream gradually, as it should beating flour dressing, achieving smoothness and silkiness.

Wipe the champignons with a damp cloth and clean them. I prefer not to wash the mushrooms, so that they do not absorb the moisture we need. In another skillet or low fat pan with a thick bottom, melt the rest of the olive and creamy is small, cook coarsely chopped mushrooms for about 5 minutes. A few beautiful mushrooms cut in half, leave to decorate the soup puree. Mix the rest of the mushrooms with onion, salt and pour over the rest of the broth, bring to a boil, cook for 15-20 minutes over low heat.

Then add the spices, provided by the recipe, in a thin stream with constant stirring, enter the creamy flour dressing, bring to a boil, but do not boil. Turn the soup into a puree with an immersion blender. You can cool the soup and puree it in a stationary blender. I prefer to use stationary - the consistency of mashed potatoes is more tender. This soup of champignons can already be called cream, and not puree.

Arrange the ready-made mashed soup in plates, cups or pialas, garnish with peeled mushrooms and thyme greens. Additionally, you can put a spoonful of whipped cream on top - this cream is not included in the recipe.

My comments

• The recipe is not a dogma, but a guide to action. You can add your favorite spices to it. Nutmeg is very suitable for champignons, but you should put it carefully, so that its flavor and taste are emphasized, and not the taste of mushrooms is clogged. A little dry oregano or tarragon is also quite good in “microscopic” doses.
• Enrich the recipe with powdered white mushrooms - the taste of the soup will become even more saturated.
• Add a piece of celery root to the recipe, leek, a bit of ginger - the soup will gain additional warmth and benefit.
• Half a glass of sherry will make the mushroom soup a real delicacy.
• A large amount of fat cream in the recipe will not be approved by our waist. But we do not every day eat such high-calorie creamy soups, like this one (its calorie content is about 70 kcal) or pumpkin soup with cream and cheese?
• Replacing the cream less fatty or milk, we get the soup less calorie, but a completely different consistency and taste. Try to cook more diet.

Champignon cream soup with cream and oatmeal

Ingredients

• 400 g of champignons.
• 5 tablespoons (with a hill) of oatmeal.
• 300 ml low-fat cream (15%).
• 200 ml of water.
• 30 g butter.
• 1 average bulb onion.
• 1 clove garlic.
• Ground white (black) pepper.
• Salt.

How to cook

Heat the butter in a skillet, put onions and garlic, cut into cubes, fry until golden brown. Put the mushrooms, prepared just like in the above recipe, cook together for about 7-8 minutes, stirring occasionally.

Add oatmeal and water, cook for another 3-4 minutes until the oatmeal swells, pour the cream, cook, stirring and not sticking, until thick. Turn into a puree submersible blender, warm, serve, garnish with roasted mushrooms and a sprig of greens.

Our meeting came to an end. I hope that you were not bored with me and you learned some useful recipes for you. Zama is ahead, so the topic of winter hot dishes will “pop up” more than once in the pages of my blog.

Today I say goodbye to you, dear readers. Like this article? Then send it, please, to social networks. I would be very grateful if you subscribe to my newsletter. For this, let me take my leave and wish everyone good luck!
  Always your Irina.
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When the mushroom season is in full swing, it's time to treat yourself to your loved ones with different mushroom dishes. And most importantly, if these goodies are also prepared very quickly. For example, they came home from work, were tired, I want to eat tasty food, and creamy mushroom soup - one, two - and I'm ready! Amazingly delicious, divine soup can also decorate any holiday table. So this dish - both in the world, and in a feast! Creamy soup with mushrooms has a very tender thick consistency and a slightly sweet creamy mushroom flavor. You can cook this soup both in vegetable and meat broth or simply in water.

Creamy Mushroom Soup

The recipe of creamy soup with mushrooms is quite simple and easy to prepare, besides, it turns out very tasty and fragrant. See for yourself!

Ingredients:

• water or broth - 2 l;
• potatoes -200 g;
• champignons - 200 g;
• cream - 100 g;
• onions - 1 pc .;
• sunflower oil - 1 tbsp. spoon;
• salt, spices, herbs - to taste.

Cooking

Bring the water or broth to a boil and add potatoes, pre-peeled and diced. In a pan, fry large sliced ​​champignons with onions.

In a saucepan with potatoes, add fried mushrooms, salt, add spices to taste and cook on low heat for 5 minutes. Stir and gently put in the soup cream and chopped herbs: you can add dill, parsley, basil. Cook a few more minutes, bring to a boil and remove from heat.

Creamy soup with mushrooms is best served with garlic croutons. To do this, fry the long loaf in a dry pan on both sides until golden brown. On top of the croutons grease with butter with the addition of 2-3 cloves of crushed garlic. Enjoy your meal!

Creamy Mushroom Soup

Ingredients:

• champignon mushrooms - 500 g;
• onion - 1 pc .;
• garlic - 1 clove;
• butter - 2 tbsp. spoons;
• flour - 1 tbsp. spoon;
• milk - 2 t .;
• cream (fat) - 1 tbsp.

Cooking

Carefully process the mushrooms, cut and fry in a pan until golden brown. We postpone some mushrooms separately in a plate - they will be useful to us for decoration, and add onions and garlic to the others. All mix well and sprinkle with flour.

Boil milk in a separate saucepan (you can take it in half with broth), then add mushrooms with onions and garlic and boil it all together. Pour the contents into a blender and make a smooth mash. Pour the resulting mixture back into the pan and add half a glass of cream and previously laid mushrooms. Bring to a boil.

Mushrooms for making creamy creamy mushroom soup can be used not only fresh, but also frozen or canned. But with fresh mushrooms it turns out much tastier!

Serve ready-made mushroom cream soup hot and add the remaining cream to the plates.