The most delicate mushroom cream soup is an original first course that never gets boring. It will become a worthy "guest" even for holiday table. Today, many interesting options for such a treat are known.

Ingredients: half a liter vegetable broth, half a glass of fat sour cream, a pinch ground pepper, a pound of fresh champignons, salt, 2 onions, 2 tbsp. tablespoons of wheat flour, 40 g of butter.

  1. Onions with mushrooms are randomly chopped and fried in any fat until cooked. The mixture is peppered and salted.
  2. Next, the products are transferred to the blender bowl, poured with 1/3 of the broth and chopped.
  3. In a saucepan, flour is fried in butter for a couple of minutes. The remaining broth is poured here and the contents of the blender are laid out. After boiling, the soup is cooked for 7-8 minutes.
  4. Sour cream can be poured into already ready meal or lay it out directly in portions.

Mushroom cream soup of champignons is decorated with chopped herbs.

With cream

Ingredients: half a kilo of mushrooms, an onion head, half a glass of filtered water or chicken broth, 1 tbsp. a spoonful of wheat flour, 60 g butter, a full glass of low-fat cream, salt, Provence herbs.

  1. The onion and fresh champignons are finely chopped. The shape of the pieces is unimportant, because later they will still be crushed with a blender.
  2. On any fat, mushrooms with onions are well fried. As a result, all the liquid should completely evaporate from the pan.
  3. The resulting mass is ground in a blender to a smooth puree.
  4. Flour is fried in butter in saucepans until golden. Half of the water or broth is also poured here. After stirring, the dish is cooked on a small heat for 10-12 minutes.
  5. The future soup is salted to taste, seasoned with spices. A mixture of peppers and nutmeg is perfect for it.
  6. It remains to pour the cream, and warm the liquid well.

Served with toast or garlic croutons.

Mushroom cream soup with melted cheese

Ingredients: 70 ml low-fat cream, 2 processed cheese, 3 potatoes, a pound of mushrooms, 40 g butter, carrots, salt, a pinch nutmeg, bulb.

  1. The potatoes are peeled, cut into bars and sent to boil. When it is ready, half a glass of broth is taken from the pan. The rest of the liquid is drained, and the potatoes are mashed.
  2. Mushrooms are peeled and cut into thin slices. They are fried in butter until cooked in a saucepan.
  3. Separately, the remaining vegetables are chopped in a blender. The mass is transferred to the mushrooms. It is seasoned with spices and salt. After another 2-3 minutes, pieces can be laid out in a saucepan processed cheese and pour out the remaining broth.
  4. Components are prepared until the cheese is completely dissolved. Next, cream and potatoes are sent to them.

After another 10-12 minutes, the mushroom cream soup with melted cheese is completely ready.

Recipe for cooking, as in "Chocolate"

Ingredients: half a kilo of mushrooms, 2 small onions, 620 ml of chicken broth, 60 g of butter, 2 tbsp. tablespoons of flour, a full glass of medium-fat cream, salt, a mixture of peppers. The following describes in detail the process of making mushroom cream soup, as in "Chocolate Girl".

  1. Mushrooms with onions are medium-sized cut and fried until soft. Then they are transferred to the blender bowl and poured with a glass of broth.
  2. Flour is fried in butter in a saucepan. When ready, it should turn golden.
  3. The remaining broth and the mixture from the blender are poured into the stewpan. The mass must be brought to a boil. Salt, pepper, favorite seasonings are added here. At minimum heat, the future soup lasts 7-8 minutes.
  4. It remains to pour in the cream, bring the treat to a boil and remove from heat.

Served with crispy rye toast.

Multicooker option

Ingredients: 3 potatoes, half a glass of heavy cream, 2-3 cloves of garlic, large carrots, 340 g of mushrooms, 1 tbsp. filtered water, salt, spices, a bunch of herbs.

  1. Fresh herbs are finely chopped, garlic is passed through a press. These ingredients are immediately sent to the Smart Pot bowl.
  2. Potatoes and onions are cut into small cubes, mushrooms - into thin slices. The carrot is finely rubbed. Products are sent to greens and garlic.
  3. Water is poured from above, salt and spices are added.
  4. In the Steam Cooking program, the future soup will be cooked for about half an hour.
  5. Next, the dish should be infused for 15-17 minutes in a closed device. Only after that it can be pureed with a blender and pour in the cream.

Garnished with chopped green onions.

With cream and potatoes

Ingredients: half a kilo of mushrooms, 4 potato tubers, half a liter of medium-fat cream, salt, ground black pepper.

  1. First, onion cubes are fried in a saucepan in any oil. Then small pieces of mushrooms are sent here.
  2. The potatoes are boiled separately. A glass is poured from the water in which it was boiled.
  3. The mixture from the stewpan, along with the potatoes, turns into mashed potatoes. Broth, cream, as well as all other remaining ingredients are added to it.

The food is boiled for another 5-6 minutes and poured into plates.

With nutmeg and cream

Ingredients: 230 g of mushrooms, 2 teaspoons of butter, a small onion, fresh garlic, a full glass beef broth, 1.5 teaspoons of starch, a pinch of nutmeg, half a glass of heavy cream, salt.

  1. Mushrooms are cut into slices. Randomly chopped onion and garlic. The desired amount of the latter must be determined, taking into account the tastes of all households.
  2. In a frying pan with hot oil, the prepared ingredients are fried until golden. Starch is also poured here, the broth is poured. The mixture should boil for a couple of minutes with frequent stirring.
  3. It remains to pour in the cream, salt, add nutmeg.
  4. The mixture is interrupted with a blender, brought to a boil again and poured in portions.

Soup with baked champignons and garlic croutons is served.

With cauliflower

Ingredients: a pound of fresh champignons, 70 g of butter, half a medium head of cauliflower, 1 pc. leek, 380 ml very fat cream, 60 g hard cheese, salt, aromatic herbs.

  1. The light part of the onion is cut into rings and fried in butter for 6-7 minutes. The vegetable should soften. Pieces of champignons are also sent here. Together, the products are stewed for 8-9 minutes.
  2. The head of cabbage is disassembled into inflorescences and boiled in salt water. The vegetable is combined with the ingredients from the first step in a saucepan. Salted and flavored with aromatic herbs cream is poured on top.
  3. Cook for another 12-14 minutes, after which it is pureed with a blender.

Grated cheese is added last to the hot soup. If desired, it can be replaced with processed cheese.

Royal mushroom cream soup

Ingredients: 260 g royal champignons, large potato, onion, 2 tbsp. spoons of sour cream, 30 g of butter, 1 liter of filtered water, salt, any spices to taste.

  1. The onion is cut rather large, after which it is fried in butter. The use of such fat will allow you to prepare a soup with a rich creamy taste.
  2. Potatoes are cut into cubes and boiled in the declared amount of salted liquid. Fried onions are sent to the pan along with oil from the pan. The ingredients are ground in a blender.
  3. Mushrooms are boiled separately and also turn into a creamy mass. They are transferred to other components.
  4. If necessary, the soup is salted, flavored with selected seasonings and sent to the fire for 8-9 minutes.
  5. The treat will be insisted on the switched off stove for another 12-15 minutes.

Served in portions hot with fresh herbs.

Culinary masterpiece with bacon

Ingredients: 620 g fresh mushrooms, onion, 1.5 tbsp. heavy cream, 2 garlic cloves, carrot, 4 strips of bacon, 80 g butter, 1 tbsp. a spoonful of wheat flour, a mixture of peppers, any other seasonings.

  1. Shredded mushrooms (only caps), onions and carrots are fried in one pan. In another container - strips of bacon.
  2. When excess liquid evaporates from the first container, flour fried in butter is added to it.
  3. Mushroom legs are sent to boil in a liter of water with salt and seasonings.
  4. The contents of the first pan are added to the finished broth. After 6-7 minutes of cooking, cream is poured here. The mass is interrupted by a blender and brought to a boil.

The soup is poured into bowls and garnished with fried bacon.

Wipe the mushrooms with a cloth, set aside the 2 strongest mushrooms. Separate the legs and chop them coarsely. Cut the caps into thin slices. Put the legs in a saucepan, pour 1 liter of cold water, add thyme and unpeeled garlic clove. Bring to a boil, cook over low heat covered for 30 minutes.

In a large frying pan, heat a third of the olive oil, put the chopped caps, salt, close the lid. Cook over high heat, shaking the pan, 5 minutes. Open the lid - mushroom juice should form in the pan. Carefully scoop it out into the pan where the legs are boiled. Add the rest olive oil, stir and fry, stirring, for another 10 minutes.

Put the finished hats in a pan with legs for 5-10 minutes. until the end of cooking (remove thyme and garlic). Pour off about 1 cup of broth and let cool slightly. While the mushrooms are cooking, melt in a small saucepan butter, add flour, fry over low heat, stirring all the time, 3-4 minutes. Then pour in the reserved broth in a thin stream, whisking all the time. Cook, stirring to avoid lumps (add more broth if needed), 7-10 minutes.

Pour the soup into a blender, add the dressing from the saucepan, blend until smooth, return to the pot. Bring to a boil, pour in the cream, heat without boiling, season with salt and pepper, remove from heat.

To serve, cut the reserved mushrooms into thin slices. Pound dry whites with dry thyme in a mortar into flour or, better, grind them in a coffee grinder. Pour the soup into warmed bowls, put a few slices of champignons in the center and sprinkle with thyme and porcini mushroom powder. Serve immediately, garnished with fresh thyme leaves.

For frying, choose small mushrooms, as their flesh contains less moisture and is more dense. Wash the mushrooms with cold water and then pat dry. Separate the caps from the stems, then cut both the caps and stems into neat slices. Heat up a frying pan, add some vegetable oil. After the oil has warmed up, lay out small portions of mushrooms. Fry them for 7-10 minutes, stirring all the time, and then put them on a plate.

Fried champignons with cheese and sour cream

Ingredients:

500 g champignons

1 onion

5 st. spoons of sour cream

1 egg yolk

vegetable oil(for frying)

salt, pepper - to taste


How to cook champignons with cheese:

    Prepare the mushrooms: wash and chop coarsely. Peel and chop the onion, fry it in a small amount of vegetable oil until golden brown.

    Then add chopped mushrooms. When excess moisture begins to stand out from the mushrooms, put sour cream, salt, pepper and cook for another 10-15 minutes.

    After that, remove from heat and add the yolk. The yolk is needed to get rid of the excess sourness that sour cream gives. Sprinkle the hot dish with cheese and leave in the pan until it melts.

Champignons a-la-cream

This is a classic French dish.

Ingredients:

500 g champignons

200 g sour cream

1 st. a spoonful of butter

1 PC. shallots

5 st. spoons of cream

2 tbsp. tablespoons dry white wine

salt, pepper - to taste

How to cook champignons a la cream:

    Melt the butter in a frying pan, add chopped mushrooms, pepper, salt. Cook covered for 10 minutes.

    Transfer the mushrooms to a separate bowl, hold the remaining juice on the fire without a lid for 3 minutes. Then add cream, sour cream and mushrooms to it.

    Before serving, pour dry white wine into mushrooms and put on toast.

Omelet with fried champignons

Ingredients:

100 g champignons

50 g hard cheese

50-70 ml milk

salt, pepper - to taste

How to cook an omelet with champignons:

    Prepare the mushrooms: wash, dry and cut into thin slices. Fry in a frying pan in vegetable oil until cooked.

    Transfer to a plate and set aside. Beat eggs with milk and grated cheese, add salt, pepper, pour into a pan and fry in hot oil.

    When the bottom side "grabs", put the mushrooms and keep on fire for 3 minutes. Turn off the heat, fold the omelette in half.

    Cover the skillet with a lid. As soon as the sides of the omelette are "fixed", serve it to the table.

Fried champignons with potatoes

Can be done for dinner.

Ingredients:

1 kg potatoes

600 g champignons

vegetable oil

salt pepper

How to cook champignons with potatoes:

    Wash and clean potatoes. Cut it into small cubes or thin strips.

    Peel and finely chop the onion. Put it in a hot pan and fry in vegetable oil.

    While the onion is cooking, cut the washed mushrooms into thin slices, add to the onion and fry for 10 minutes. The water should evaporate completely.

    Put the potatoes in the pan, salt and fry for 20-25 minutes. Arrange the finished potatoes with mushrooms on plates, sprinkle with herbs and serve.

Mushroom cream soup is usually cooked on heavy cream, flavored with butter, thickened with flour or starch. It is delicious, but so high in calories that for every plate eaten it becomes terribly ashamed in front of your own figure. Does this mean that you will have to give up your favorite mushroom delicacy? Not! You just need to change the recipe so that the best taste remains, and the extra calories are gone! I know how to make a delicious low-calorie champignon soup.

Mushroom cream soup with potatoes: what do you need?

The main secret of the "lite" version of creamy cream soup from champignons is that there will be no cream at all, but they delicate taste will remain. This recipe will also turn out much less expensive for the price of the ingredients! Prepare ingredients:
  • 5 pieces. medium sized potatoes;
  • 250 g of champignons;
  • 1 liter of skim milk (up to 2.5%);
  • 50-70 ml of dry white wine;
  • grated nutmeg;
  • garlic;
  • olive oil for frying;
  • fresh or dried herbs depending on the season;
  • salt, pepper and other spices - to taste.
If you follow the proportions of the products correctly, then one plate (about 300 ml) will get no more than 150 kcal.

Mushroom cream soup: a step by step recipe without cream

Potatoes should be peeled and soaked in water for a while to get rid of excess starch. After this stage of preliminary preparation, proceed to the preparation of the dish:
  1. Put the potatoes to boil in milk, adding a pinch of grated nutmeg. It is this combination that will easily deceive the taste buds, giving out that same creamy aftertaste.

  2. Clean the mushrooms and cut into thin slices. If the mushrooms are large, cut them further into halves or quarters. I prefer to take small mushrooms, because it turns out not only super tasty, but also very beautiful!
  3. Finely chop the garlic.
  4. Heat olive oil in a deep saucepan or saucepan, fry the garlic, then the mushroom plates. Salt and pepper to taste.

  5. Pour wine over mushrooms. Wait until it evaporates. The alcohol will go away, but the subtle aroma will remain.

  6. Add some water to cover everything. At this point, you can add prepared aromatic herbs. I have a sprig of rosemary.

  7. Check the readiness of the potatoes. Do not drain the milk in which it was boiled.
  8. Ready boiled potatoes with a part of the liquid, carefully mash into a puree. If you have a blender, use it. Add milk gradually so as not to get too liquid consistency.

  9. Pass the pureed mass through a fine sieve. Add to soup. Boil for another 4-6 minutes. Don't forget to stir constantly!

Cover the finished dish with a lid, let it brew for 10-15 minutes. Serve with finely chopped fresh herbs.

Diet creamy champignon soup: cooking secrets

The recipe for champignon soup with potatoes is simple even for a novice cook. However, it also has its secrets:
  1. Oil for frying mushrooms is required minimal amount, because they contain water, which will not allow you to burn.
  2. The correct cooking sequence will help control the density: first, a steep puree is made, which is gradually diluted with liquid. In no case do the opposite, adding products to the desired volume of liquid - they may not be enough as you expected.
  3. Not everyone appreciates the uniform texture of cream dishes, so it's best to always leave some of the ingredients solid. So it will be more familiar and tastier.
And the last thing: cream soup differs from puree soup precisely in the milk component, so it will not be possible to completely replace this ingredient.

Enjoy your meal!

With love,
Rorina.

Fragrant mushroom cream soup will satisfy even the most fastidious gourmets. The dish combines a delicate structure, an expressive mushroom aroma, and a pleasant creamy taste. Try this mushroom creamy mushroom soup with cream recipe and you will surely add it to your list of your favorite dishes!

Ingredients for Mushroom Cream of Mushroom Soup:

  • champignons - 200 g;
  • onion - 1 pc.;
  • butter - 50 g;
  • cream 10% - 4 tbsp. l.;
  • wheat flour - 2 tbsp. l.;
  • vegetable oil - 1 tbsp. l.;
  • salt - 0.5 tsp;
  • chicken or mushroom broth- 1 tbsp.;
  • ground black pepper - 2 slivers;
  • walnut - 1 pc.;
  • crackers - 2 tbsp. l.;
  • parsley - for decoration.
Exit - 2 servings.

Recipe for Mushroom Cream of Mushroom Soup:

1) We wipe the champignons with a damp sponge to remove all dirt, slightly trim the legs. Washing mushrooms in water is not recommended, as they can become watery and lose some of their flavor.

2) Cut the mushrooms into slices.

3) Pour vegetable oil into the pan, heat it up and pass the onion, diced.

4) We send mushrooms to the onion and fry them over medium heat without a lid for 5-6 minutes, stirring with a spatula. It is not necessary to evaporate the moisture from the mushrooms, just fry them until soft, then set aside.

5) In a separate gastronorm container (a deep frying pan, a saucepan or a saucepan with a thick bottom is suitable), heat the butter and fry the flour for 1-2 minutes, constantly stirring with a spatula so that it does not burn.

6) We introduce the broth to the fried flour, continuing to stir, bring the mixture to a boil and add the fried onions with mushrooms to it, salt to taste. Stir and bring soup back to a boil, then remove from heat.

7) Puree the soup with an immersion blender and pour back into the gastronorm container.

8) Add cream and a little ground pepper to the mushroom cream soup, mix, bring to a boil and immediately remove from heat.