Champignon puree soup: recipes with photos. Step-by-step recipe for creamy mushroom soup with cream Mushroom cream soup recipe with cream

Cream soup is a thick soup made from boiled and pureed vegetables, cereals, meat or mushrooms. Thick consistency is achieved by introducing legumes or vegetables with a high starch content - potatoes, carrots, pumpkin. Mushroom puree soup is a real temptation for gourmets - it is easily absorbed by the body, has a pleasant creamy texture and is very easy to prepare.

You can make pureed mushroom soup from any mushrooms, fresh or frozen.

Cream soup is very similar to cream soup. The difference is that puree soup is prepared with water, and cream soup with bechamel milk sauce or broth thickened with flour or a mixture of cream and egg yolks.

Once you make cream of mushroom soup, you will return to these recipes again and again.

Recipe for creamy mushroom soup with champignons

To prepare the mushroom puree soup, you will need a blender or food processor. Unlike potato or pumpkin soup, you won’t be able to strain mushrooms through a sieve without suffering. It's better if it's an immersion blender. The amount of dirty dishes will be half as much.

Recipe ingredients:

• champignons 500 g.
• vegetable or chicken broth 1/2 liter
• onion 2 pcs.
• carrots 2 pcs.
• celery 1/4 root
• white wine 1 glass
• 35% heavy cream 1 cup
• vegetable oil 6 tbsp. spoons
• dried thyme 1/2 teaspoon
• pepper pinch
• salt to taste

How to prepare creamy mushroom soup:

1. Peel and cut the onion into half rings. In 3 tablespoons of vegetable oil, preferably olive oil, fry the onion for 25-30 minutes. It should caramelize.
2. Cut the carrots into slices, celery into small slices, mushrooms into 4 parts, finely chop the garlic. Leave one mushroom for decoration. In the remaining vegetable oil in a thick-bottomed saucepan, fry the carrots and celery for 10 minutes, stirring. Add mushrooms and garlic. Cook for another 5 minutes.
3. Add wine to the pan. Bring to a boil and simmer for 5 minutes. Pour in the broth, add the caramelized onions, season with thyme and cook for another 10 minutes. The amount of liquid should be reduced by half. At the end, add salt and pepper.
4. Remove the pan from the heat. Puree the soup using a blender. Pour in the cream. Heat over medium heat until boiling and immediately remove from heat.
5. Advice: If you want to get the most homogeneous and tender consistency, strain the soup through a fine metal sieve.

Feeding method: Serve the cream of soup in warmed cups. Garnish with slices of raw champignon. Usually, puree soups are served with croutons or croutons.

Recipe for mushroom cream soup with melted cheese and cream

Many people don’t take puree soup seriously. It seems like how you can get enough of a tasty but lifeless stew. It turns out that it is very possible if you prepare the soup as it should be, with meat, potatoes, mushrooms, and then turn the traditional first course into puree. Seasoned cheese and cream will add additional taste, piquancy and nutrition to mushroom soup.

Recipe ingredients:

• champignons 500 g.
• chicken fillet 300 g.
• potatoes 3-4 pcs.
• onion 1 pc.
• processed cheese 1 pack
• cream 1 cup
• vegetable oil 3-5 tbsp. spoons
• coarse pepper 1/2 teaspoon
• salt to taste

Method for preparing mushroom soup with potatoes and chicken:

1. Pour 2 liters of water over the meat and peeled potatoes. Let it cook for 30 minutes.
2. At this time, peel the onion. Finely chop the mushrooms and onions. Fry in vegetable oil until soft. Transfer the contents of the frying pan to the blender bowl. Place potatoes and meat there, which should be cooked by this point. Cut the processed cheese into small pieces and also add to the rest of the products. Pour in a ladle of the broth in which the meat and potatoes were cooked. Grind the products into a puree.
3. Transfer the resulting puree into a saucepan. Dilute the broth to the desired consistency, salt and pepper the soup. Add cream. Bring to a boil and immediately remove from heat.
4. Advice: Instead of processed cheese, you can use finely grated hard cheese. Add it to the soup at the same time as the cream. Boil until the cheese melts.

Feeding method: For a dramatic presentation, you can leave pieces of boiled chicken and fried mushrooms and place them in the center of the plate when serving.

Recipe for dietary mushroom puree soup with potatoes

You can make a dietary puree soup from mushrooms and potatoes. Its calorie content, if you do not overuse cream and butter, does not exceed 60 kcal per 100 grams. This aromatic soup can be safely eaten not only for lunch, but also for dinner. The soup warms you up, and its aroma fills you with calmness and tranquility.

Recipe ingredients:

• potatoes 600 g.
• champignons 300 g.
• onion 2 pcs.
• cream 15% 1/2 liter
• vegetable oil 3 tbsp. spoons
• parsley bunch
• salt, pepper to taste

Cooking method:

1. Peel the potatoes, wash them, add enough water to cover the tubers and boil until tender in salted water. You can add black peppercorns and bay leaves for flavor. Drain the potatoes, but do not pour them out. Mash the potatoes into a puree.
2. Finely chop the onion and mushrooms. Fry in vegetable oil until soft. The liquid from the mushrooms should evaporate. Puree the mushrooms and onions using a blender.
3. Put mashed potatoes, mushroom puree into the pan, pour cream. Stir. Thin with potato broth to desired consistency. Stirring, bring to a boil, but do not boil. Season with salt and pepper if necessary. Sprinkle with chopped parsley before serving.

Recipe for French mushroom soup with cheese

Recipe ingredients:

• porcini mushrooms 300 g.
• potatoes 3 pcs.
• parsley root 1 pc.
• parsnip root 1/2 pcs.
• celery root 1/4 pcs.
• onion 1 pc.
• carrots 1 pc.
• cream 300 ml.
• french baguette
• parmesan 50 g.
• parsley bunch
• ground black pepper 1/4 teaspoon
• salt

Cooking method:

1. Cut the baguette into slices and dry in the oven.
2. Bring porcini mushrooms to a boil, boil for 3 minutes, drain. Peel the vegetables and roots and cut them into small cubes of equal size. Place them in a saucepan, add 1.5 liters of water so that it just covers the food and boil until tender.
3. Puree the prepared vegetables along with the broth in a food processor or using a blender, adding cream, salt and pepper. Place the puree back into the pan, bring to a boil and remove from heat.

Feeding method: Pour the mushroom soup into deep bowls, place a crouton in each bowl, sprinkle with Parmesan cheese and bake in the oven until crust forms. Before serving, sprinkle the soup with chopped parsley.

Recipe for mushroom cream soup with cauliflower in a slow cooker

A very successful dietary champignon puree soup is made in a slow cooker. Due to the correct temperature conditions, vegetables simmer rather than boil, reach a state of readiness at the same time, and have a pronounced taste. They are not digested, turning into tasteless pulp. After cooking in a slow cooker, the soup is pureed with a blender or in a food processor, whitened with sour cream or cream. It turns out tasty and healthy. This soup can be prepared for children from one and a half years old and included in their diet.

Recipe ingredients:

• mushrooms 300 g.
• cauliflower 300 g.
• potatoes 2 pcs.
• onion 1 pc.
• cream 35% 1 cup
• salt, pepper to taste

Cooking method:

1. Peel the vegetables and cut into equal pieces. Add water to barely cover the vegetables. Set the “Cooking” or “Stewing” mode for 25 minutes.
2. Place the prepared vegetables into a blender and chop. Return to the pan, add cream, salt and pepper, bring to a boil and remove from heat. You can add herbs or a small clove of garlic to taste.

Mushroom puree soup is prepared very simply and quickly, so it’s worth making this dish at least once. Bon appetit!

Mushroom puree soup made from champignons with cream and potatoes has a delicate consistency, nutritional value and delicate aroma. It is prepared “one or two times” and with a minimum of ingredients. However, for all its simplicity, this first dish is worthy of savoring! When trying champignon cream soup, you want to slowly enjoy the silky texture and rich taste.

Before pureeing, the mushrooms are fried with onions, and the potatoes are boiled until tender. Next, the products are immediately ground in a blender along with cream and diluted with broth to the desired thickness. That's the whole recipe! The result is a smooth, satisfying and delicious dish!

Ingredients:

• fresh champignons - 400 g;
• onion - 1 pc.;
• potatoes - 400 g;
• cream 20% - 400 ml;
• salt, pepper - to taste;
• vegetable oil (for frying) - 2-3 tbsp. spoons.

Creamy mushroom soup with champignons recipe

1. Wash the potato tubers, peel them, cut them into small slices and cook for about 20 minutes (until soft and cooked).
   
2. Drain and save the water in which the potatoes were boiled. Mash the tubers themselves with a masher into puree.
   
3. After removing the husk, randomly cut the onion head into small cubes or thin half rings. No need to grind too much. Heat the frying pan by adding vegetable oil. Lay out the onion slices. Stirring, keep on moderate heat for 3-4 minutes. We don’t wait for the onion to darken - just soak it in oil and soften it slightly, maintaining its juiciness.
   
4. We cut the champignons into large slices and add them to the fried onion slices (do not forget to rinse the mushrooms from soil and other contaminants). Stirring the mixture from time to time, keep it on the fire until the moisture evaporates. At the end, add salt and pepper.
   
5. Transfer the fried onion-mushroom mixture into a convenient bowl and puree under immersion
   blender.
   
6. Add the mushroom mixture to the potatoes. Pour in the cream.
   
7. Turn on the blender again and grind the mixture to a minimum grain size. We carefully work with the submersible nozzle, including at the bottom and in the corners of the pan - we do not leave potato lumps or large mushroom inclusions.
   
8. Add 100-200 ml of liquid remaining after boiling the potatoes. Bring the mushroom puree to the desired thickness. Take a sample, add salt or pepper to taste, and mix. If necessary, heat up our first dish (do not boil).
   
9. Divide fresh mushroom soup into deep plates. For visual appeal, we decorate with greenery. This dish also goes well with croutons, which you can prepare yourself (like croutons in the recipe

Many people consider pureed soups to be restaurant dishes, and treat themselves only when “going out.” Although champignon cream soup with cream has a very simple recipe that is easy to make at home. And don’t think that the ingredients are available only to famous chefs - everything is much simpler than you might think.

Puree soups appeared in Europe, where they were immediately accepted as the “highest color” of cooking. There, soups are eaten with elegant small spoons with rounded ends, and served in beautiful soup bowls with herbs. Creamy taste and delicate texture quickly won thousands of fans around the world. And soups are easily absorbed by the body, so their benefits are invaluable for dietary and baby food.

Some housewives complain that it is difficult to repeat the recipe at home - the soups sometimes turn out thick, sometimes “grayish” in color, sometimes they don’t break through all the way and you end up with unpleasant pieces. Are there any special features? There are few of them, but you still have to remember something.

What you will need:

• cream 25% fat – 250 ml glass;
• fresh champignons – 1000 g;
• onions – 1 pc.;
• ground pepper, nutmeg - a pinch;
• butter 50 g.

Cut the mushrooms into large pieces and fry in butter until soft. In a separate frying pan, fry the onion, cut into half rings. You should not combine mushrooms and onions at this stage of cooking: both ingredients release liquid and begin to literally boil in their own juice, although according to technology they should be stewed. When the mushrooms and onions are almost ready, put them in a saucepan, add a small amount of water (so that it barely covers the onion-mushroom dressing), and cook further.

At this time, fry the flour with butter in a frying pan. Remember how our grandmothers made whitewash for cabbage soup? The principle is the same. Add the whitewash to the soup and continue cooking over low heat. The water should evaporate a little and the soup should thicken. As soon as it is ready, add salt, spices, and blend it with a blender - either an immersion blender or a classic one in a glass.

Warm up a glass of cream, add to the soup, and beat again. The result should be a creamy, pleasant pearl-colored mass. We serve the soup to the table with white croutons, grated Parmesan, and herbs, which are not cut finely, but a separate sprig is placed in each serving. Mushroom puree soup should be served immediately after cooking: if the dish sits, it will lose its charm. But rest assured, it won’t have to stand: it will be eaten instantly!

The amount of liquid can be easily varied if, before grinding in a blender, pour some into a glass and add, gradually adjusting the thickness of the mushroom puree soup.

Recipe for cooking in a slow cooker

Thrifty and fast housewives tend to spend not too much time on cooking. You can prepare puree soup in a slow cooker, but in this case you won’t be able to leave everything on the smart oven: you will have to try and cook everything in stages.

How to prepare aromatic puree soup in a slow cooker?

1. Fry on the bottom of the multi-bowl in the “fry” mode.
2. Add chopped onions to the bowl.
3. Fry until the liquid has evaporated.
4. Pour a glass of water (vegetable broth, chicken broth) over the vegetables.
5. Season with salt and spices.
6. Simmer for 30 minutes.
7. Fill with cream.
8. Simmer for another 30 minutes on the “Stew” mode.

Serve with herbs, garlic, white croutons. Soup made from a slow cooker is good because it has time to simmer, which has a beneficial effect on the taste of the soup and its consistency. But in general, cooking time is not significantly reduced compared to the classic version of cooking on an electric (gas) stove.

Cream of mushroom soup with cream and potatoes

What is the difference between cream soup and puree soup? For cream soup, the base is often bechamel sauce, and cream with a fat content of 25% is poured into the pan at the very last stage of cooking. French cuisine has more than 70 types of the dish under discussion, where nuts, orange zest, bacon or herbs are added.

Potatoes are very common in these soup recipes. This definitely makes sense: tasty, crumbly root vegetables add filling and extra body. Choose white potato varieties, large root vegetables, and then everything will turn out perfect!

The soup is very easy to prepare by following the basic recipe. But while the mushrooms and onions are being fried, it is worth boiling the potatoes in a small amount of water: by the time you add the mushroom mixture, they should be almost completely cooked, like mashed potatoes. Drain the water from under the potatoes into a separate container - it will come in handy. And in a small amount of liquid, boil all three components together until fully cooked.

All that remains is to puree the soup with a blender, add cream, season with pepper and salt. Potato and mushroom cream soup is ideally served with mushrooms: they are cut into slices, lightly simmered, and then placed on a thick creamy soup. Unsweetened croutons with garlic, herbs and grated cheese go perfectly with this soup.

With melted cheese

With all the love for spices, it is better not to get carried away with them when trying to prepare cream of mushroom soup. Mushrooms and cream have a very delicate taste, which is important to emphasize, but not to overwhelm them with spices. But a triangle of processed cheese with mushroom flavor (or classic) would be very, very appropriate.

How to prepare such a soup? Everything is very simple:

1. Cut the mushrooms into small pieces.
2. Fry in a frying pan with a thick bottom.
3. Add onions fried until golden brown.
4. You can add potato tubers, cut into 4 parts.
5. Pour one and a half glasses of water (vegetable broth, chicken broth) over the vegetables.
6. Season with salt and spices.
7. Simmer for 30 minutes.
8. Grind the onion-mushroom mixture with an immersion blender.
9. Add a few triangles of cheese (like Hochland or President).
10. Fill with cream.
11. Warm up the soup a little.

You can purchase special processed cheeses for soups. But here it is important to ensure that the cheese remains real cheese and not a cheese product. The taste of a cheap milk fat substitute will instantly spoil the dish, simplify it and make it tasteless. In this case, there is no point in saving.

Champignon soup with chicken

The world of haute cuisine has hundreds of types of puree soups. And meat ones are among the favorites. Tasty, satisfying, nutritious, but at the same time easy to digest, they have a very bright taste and unique aroma. But here it is important not to overdo it with the consistency, and to correctly add the meat components of the soup.

Prepare the soup step by step:

1. Cook chicken broth from the skinned leg over the fire.
2. Peel potatoes, carrots, cut them into cubes.
3. We cut the champignons into thin slices and chop the onion.
4. Fry the mushrooms until excess moisture has evaporated.
5. Add vegetables to mushrooms.
6. Pour cream over potato and vegetable dressing.
7. Simmer everything lightly – the mixture will thicken slightly and become “creamy”.
8. We punch it in a blender.
9. Now we clean the chicken meat from the bones.
10. Add it to vegetables and cream.
11. Dilute everything with broth (hot, but not boiling!).
12. Season with salt and spices.

This soup is served garnished with pieces of chicken, which are placed in portions on each plate. Spicy, unusual, tasty, the soup is combined with a sprig of thyme, which gives the dish a bright, herbal, fragrant flavor.

With cheese

Chicken, potato, and just mushroom puree soups go perfectly with different types of cheese. They add spice and a pleasant, chewy texture, especially if you grate the cheese directly into the hot soup.

Prepare the soup according to any of the recipes, and then rub 200 grams into it. favorite type of cheese. Place everything carefully so that the cheese is evenly distributed throughout the soup. Eat with white croutons, fresh herbs and garlic.

Low-fat varieties of cheese such as Chechil, Feta, Suluguni, Oltermani, and Adygei are perfect. Vegetarians can make a vegetable version by adding pieces of tofu cheese. In any case, you shouldn’t skimp on the cheese - it will add the necessary light spice, which will successfully highlight the taste of all the components of the hot dish.

With cream and nutmeg

But what to do if you don’t have a blender at hand? In this case, you will have to work hard and strain the soup through a sieve. The work as a whole is not difficult, but you will have to boil the ingredients for the soup even more so that they literally “fall apart” into pieces.

It’s very simple to prepare: do it as in the basic recipe, and then rub it through a sieve. Dilute with broth to the desired thickness. At the last moment, pour cream into the puree and slightly warm up the finished soup on the stove. A pinch of nutmeg will be very appropriate in such a dish.

The combination of nutmeg spice, mushrooms, and cream is considered classic in the cuisines of all nations of the world, but is especially loved by Europeans.

With added cauliflower

Many people dislike cabbage for its characteristic smell, which can overpower the taste of the soup. But cauliflower is a completely different matter. It doesn't overpower the flavor of the ingredients, but adds a nice thickness and tenderness to the texture of the soup.

1. Cook coarsely chopped vegetables over the fire: potatoes, carrots, cauliflower.
2. Fry the champignons in a frying pan in butter.
3. Add the onion, which is also fried until golden brown.
4. Combine vegetables and mushrooms.
5. Fill the soup base with cream.
6. Simmer lightly until the mixture thickens a little.
7. Place in a blender and grind.
8. Season with salt and spices.

If you exclude mushrooms from the soup, you can offer it to children. And for piquancy, you can add pumpkin seeds, which are sprinkled on each bowl of soup and crunch pleasantly during the meal.

With cream and white wine

It is clear that white wine suggests a meal for adults. And it can act not only as an ingredient, but also as an aperitif for this light, delicious soup. But be careful: if you overdo it with wine, the soup will begin to sour and will not taste very pleasant.

Here the basis is potatoes, which are first boiled in salted water. Mushrooms are fried in olive oil, then onions are added to them, and when the mushrooms and onions are almost stewed, a glass of dry white wine is poured in. The finished mixture is added to the potatoes and blended together with a blender. You don’t need to use anything else from vegetables, but garlic and sea salt are very valuable because they highlight the taste of the dish.

It is important to cook dishes with white or red wine in olive oil; Sunflower and butter do not go well with wine!

Warm cream is the final touch; it is poured in at the very finish. The soup is served in portions, sprinkled with homemade croutons. Pickled cheeses and whole grain bread with herbs can be added to the meal.

As you can see, there is nothing complicated in preparing puree soups. Maintain consistency and don't be afraid to experiment with ingredients by adding fried slices of bacon, pieces of cottage cheese and even pumpkin. Choose young champignons and watch the consistency: the puree soup should not resemble porridge, but rather thick cream. Experiment, cook, be full and happy.

Very delicate in texture and aromatic cream of mushroom soup can be prepared in a fairly short time. The only element of complexity present in this recipe is the presence of an immersion or stationary blender in the kitchen arsenal. Only by using this kitchen assistant can you achieve the necessary delicate texture of the first dish. Therefore, a little earlier, for example, such a dish was simply unavailable to our mothers or grandmothers.

A creamy consistency can be achieved by adding fresh cream during the cooking process. This is an important touch. The fattier the dairy product, the more nutritious the final dish will be. When choosing spices, it is better to give preference to a neutral taste so as not to overpower the rich mushroom aroma. You can use absolutely any greens, preferably fresh. Fresh basil sets off the flavor palette wonderfully, but the aromatic dill also goes well with the rest of the ingredients in this soup.

Taste Info Cream soup / Mushroom soup / Cream of mushroom soup

Ingredients

• Fresh champignons – 400 gr.;
• Cream 20% – 200 ml;
• Potatoes – 400 gr.;
• Onion – 1 pc.;
• Dill – 3 sprigs;
• Vegetable oil – 3 tbsp. l.;
• Salt, spices to taste.

How to cook creamy mushroom soup

Rinse fresh champignons and dill in cold water. Peel the onion and potatoes, which are cut into small cubes.

Place the chopped potatoes in a saucepan and fill them with a small amount of bottled or filtered water (about 1 liter). Cook over medium heat until the potatoes are done.

Chop the onion as desired.

Cut fresh champignons into small and not very thick slices.

Pour the indicated portion of oil into a frying pan with a thick bottom. Add mushroom slices and chopped onion. Start frying the mushroom mixture over moderate heat until the mushrooms are a nice golden color.

Fifteen minutes after the water boils in the pan, add the fried onion-mushroom mixture to the potatoes. Cook all ingredients together for no more than five minutes, reducing heat to low.

Add finely chopped dill to the pan. Immediately add salt and season with your favorite spice if desired.

After the greens, pour the full amount of cream into the soup. Wait for the dish to boil and immediately remove from the stove.

Now all that remains is to turn the already prepared mushroom soup into puree soup. To do this, use an immersion blender. Place the kitchen appliance directly into the hot mixture, turn it on and bring to the desired consistency. You can vary from slightly crushed puree soup to a completely homogeneous mass: focus on your preferences. If you are the owner of a stationary blender, then simply pour all the soup from the pan into a blender glass and bring it to the desired consistency. Pour the champignon puree soup into beautiful broths and take a sample.

Cooking tips:

• Instead of fresh champignons, you can use frozen mushrooms. Of course, champignons can now be bought all year round, but if you bought some and have some left over, feel free to freeze them. This will not significantly change the taste of the finished soup.
• Instead of champignons, you can use oyster mushrooms; they also do not require long-term heat preparation and are cheaper in price than champignons.
• Serve the creamy soup with crispy croutons on a separate serving plate, and they will go very nicely with the delicate texture of the dish. You can prepare them in the oven by drying the diced bread, laid out in a single layer on a baking sheet, for a few minutes. You don’t need to add any spices or even salt to these crackers.

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Mushroom soup made from wild mushrooms

In some families, picking mushrooms in the fall becomes a real tradition, and dishes prepared from these gifts of the forest are loved by many people. A simple but tasty mushroom soup made from wild mushrooms will be a very satisfying first course lunch for the whole family. This soup is ideal for people on a vegetarian or healthy diet because it contains a minimum of ingredients that go together very well. To prepare this soup, you can use both fresh forest mushrooms and frozen or dried preparations, and therefore you can enjoy it at any time of the year.

Ingredients:

• Forest mushrooms – 500 gr;
• Bottled water – 1 l;
• Potatoes – 3 pcs;
• Onion – 1 piece;
• Vegetable oil – 3 tbsp;
• Cream 10% (or soy milk for vegans) – 250 ml;
• Salt, spices to taste;
• Fresh herbs for decoration.

Preparation:

1. Start by preparing the mushrooms. You can use any forest mushrooms, including honey mushrooms, boletus mushrooms, boletus mushrooms and boletus mushrooms. This recipe uses chanterelles. Wash the mushrooms thoroughly and chop them. Remove wormy and unedible pieces.
2. Pour clean bottled or filtered water over the chopped mushrooms and place over medium heat. After the water boils, remove any foam that has formed. Cook one and a half fresh mushrooms, add if necessary after the water has boiled. If you use frozen wild mushrooms, then 15 minutes of cooking is enough, because... they are already pre-boiled.
3. Peel and cut the potatoes as desired. Add it to boiling water. Salt and season with spices. For wild mushroom soup, it is best to use dried thyme and marjoram. These seasonings will highlight the mushroom flavor of the dish very well. Bring the soup to a boil again and simmer, covered, for 15-20 minutes.
4. Fry finely chopped onion in vegetable oil until golden brown. Add it to the soup.
5. When the soup is ready, put a few chanterelles in a plate; we will use them for decoration. Puree the remaining mushroom soup using a blender. Then pour the cream or milk into the pan and beat well with a blender again. Adjust the consistency to your liking.
6. Pour the soup into serving bowls, garnish with herbs and mushrooms and serve. In addition to the wild mushroom puree soup, you can serve white bread croutons.

Cooking tips:

• If you come across wormy mushrooms, do not rush to throw them away immediately. Place the mushrooms in cool water and the worms will begin to crawl out of them. Then change the water. Do this until you completely get rid of the worms in the mushrooms. Under no circumstances should you pour hot water over wild mushrooms - this will kill all the worms inside, and it will no longer be possible to drive them out of their shelters.
• If desired, cream or milk can be completely omitted from the recipe. Then the creamy note will disappear from the puree soup, which will be replaced by a rich mushroom aroma and taste.

Mushroom soup with chicken

The combination of chicken and mushrooms has long been loved by many housewives. From these products you can prepare many delicious dishes, including cream of mushroom soup with chicken. Children really like the delicate texture and pleasant taste of this soup, and therefore this soup is the best option to feed kids heartily for lunch.

Ingredients:

• Chicken fillet – 250 g;
• Champignons – 300 gr;
• Potatoes – 2 pcs;
• Onion – 1 piece;
• Vegetable oil – 2 tbsp;
• Cream 10% - 150 ml;
• Salt and pepper to taste.

Preparation:

1. Rinse the chicken fillet in cold water and cut into small pieces. Fill with 1 liter of clean water and put on fire. When cooking chicken, do not forget to remove the foam from the surface of the broth so that it does not spoil the taste of the future dish.
2. Peel the potatoes and cut into small cubes. After the water boils in the pan, add the potatoes to the chicken. Add a little salt.
3. To prepare this soup, you can use any mushrooms, such as champignons, oyster mushrooms or frozen porcini mushrooms. If necessary, peel them, cut into slices and fry in vegetable oil along with chopped onion until an appetizing golden crust appears.
4. After the potatoes and chicken have cooked together for 15 minutes, add the contents of the pan to them. Cook on the stove for another 10 minutes.
5. Using an immersion blender, puree the soup to the desired consistency. Season with ground black pepper and pour the cream into the pan. Beat the puree soup well again with a blender.
6. Serve creamed mushroom soup with chicken, garnishing with fresh herbs if desired.

Cooking tips:

• To make the soup lighter, omit the cream completely or replace it with milk.
• Try not to overload the soup with spices to preserve the pure mushroom aroma and taste, especially if you are preparing it for children.

Mushroom soup with cheese

When everyday first courses become too boring, surprise your loved ones with a new variation of cheese soup - cream of mushroom soup with cheese. To prepare it, you will definitely need an immersion or stationary blender, which today is in the arsenal of almost every housewife. This amazingly tender and aromatic soup with its creamy taste will not leave any household member indifferent.

Ingredients:

• Champignons or oyster mushrooms – 300 g;
• Potatoes – 3 pcs;
• Onion – 1 piece;
• Vegetable oil – 3 tbsp;
• Processed cheese – 100 g;
• Salt, spices to taste;
• Fresh herbs for decoration.

Preparation:

1. Peel the potatoes and cut them into small pieces. Boil 1 liter of clean filtered or bottled water in a saucepan and add potatoes to it.
2. Wash the champignons, cut into thin slices. Finely chop the onion. Fry onions and mushrooms in vegetable oil until golden brown.
3. After the potatoes have cooked for 15 minutes, add the contents of the pan to them. Season with salt and spices, such as sweet curry or thyme. Don't overdo the seasoning to maintain the creamy flavor of the soup. Cook over low heat for 10 minutes.
4. Grate the processed cheese on a fine grater or chop finely with a knife.
5. Add melted cheese to boiling mushroom soup. Stir thoroughly until the cheese is completely dissolved in the soup. Use only ordinary processed cheese without additives, so as not to spoil the final taste of the dish.
6. Once the cheese has completely dissolved, turn off the stove and start turning the dish into puree soup. Using an immersion blender, puree the contents of the pan to the desired consistency. If the soup turns out to be too thick, you can dilute it with a small amount of hot clean water or cream, but in the case of the latter, the puree soup will become heavier and fattier.
7. Serve, garnished with finely chopped fresh herbs.

Cooking tips:

• All puree soups are recommended to be served with crispy white bread croutons. They go very well with the delicate creamy consistency of the soup.
• This puree soup can be prepared with chicken. Boil the chicken fillet along with the potatoes, and then puree it using a blender. Thanks to the addition of poultry, the creamy soup with cheese will become more satisfying and acquire a rich taste.
• Mushroom puree soup can be served with finely grated hard cheese, such as Parmesan. This technique will give the soup an even creamier flavor.
• Mushroom puree soup can be cooked from dried mushrooms; to do this, you need to soak them in water for an hour; it is also recommended to cook them for about an hour. If the mushrooms are clean, then the water in which they were soaked can not be drained and boiled in it.
• We talked in more detail in this recipe.

Hot and delicious creamy mushroom soup with cream will not leave anyone indifferent. To prepare it you need very few ingredients, but the taste of this dish is simply delicious! I suggest making the soup with chicken broth, but you can also use water. My broth was prepared in advance.
We will prepare mushroom soup from fresh champignons; this soup can also be prepared from wild mushrooms or dried mushrooms.
Number of servings – 3 – 4.
Cooking time – 30 – 40 minutes.

Taste Info Cream soup / Mushroom soup / Cream of mushroom soup

Ingredients

• chicken broth – 1 l;
• champignons – 250 – 300 g;
• young potatoes – 5 – 6 pcs.;
• butter – 50 – 70 g;
• onion – 1 pc.;
• cream (not too fat 10-12%) – 100 g;
• greens (parsley);
• salt to taste.

We will prepare soup with potatoes; this ingredient is optional. If you do not add potatoes to the soup, then increase the amount of mushrooms by 100 grams.
Instead of potatoes, you can also put processed cheese, which should melt in the broth.

How to cook creamy mushroom soup with champignon cream

Cut the skin off the new potatoes with a knife. Wash and cut it into pieces of any size.
Add chopped potatoes to the broth and let them cook.


Finely chop the peeled onion.


Fry our onions in butter.


Wash the champignons (or other mushrooms) and cut them into small slices.

Add the mushrooms to the onions and fry them until tender (no need to fry too much). You can add a little salt. I set aside a couple of mushrooms for decoration.


When the potatoes are cooked, add the mushrooms to the pan. If you have a lot of broth, you can pour some of it into a mug.


Let our soup cool a little. After this, beat everything with a blender.

Add cream to the resulting puree and bring everything to a boil (be sure to stir). After this you can turn it off immediately. The consistency of our soup should be moderately thick. If necessary, you can add more broth or cream.


Serve hot only.
To make it more beautiful, we put fried mushrooms on top, which we specially set aside.
Decorate with greens.
Delicious mushroom soup is ready! This soup can be served with crispy croutons, or sprinkled with grated Parmesan or other tasty hard cheese.