Champignon cream soup

Champignon cream soup

Delicate and fragrant cream champignon soup is unlikely to leave anyone indifferent. Many people are happy to order this exquisite dish in a cafe, without thinking about repeating such a culinary masterpiece in their kitchen. In fact, for the preparation of this dish does not need to have outstanding cooking skills, and the products for it are quite affordable. Knowing the subtleties of the technology of boiling cream soup made from champignons with cream, even a novice hostess will cope with the task.

Cooking Features

The process of preparing a mushroom soup with cream and cream does not take much time even for those who have recently begun to comprehend the basics of culinary skill. For an experienced housewife to cook this soup, according to most popular recipes, it will take a little over half an hour. However, the result may be different. In some, the dish will come out no worse than in a restaurant, in others - not too aesthetic and pleasant to taste. Knowing a few moments will insure against failure.

  • Champignons for cooking soup is better to take young ones. The larger the mushrooms, the coarser their texture. Medium and large specimens before cooking or heat treatment of another type must be cut into 2-4 pieces, sometimes even cut smaller.
  • Crushing the ingredients of the soup, do not rush - make sure that there are no large pieces in the dish.
  • If you use an immersion blender to grind ingredients, do not forget to turn it off at the time of immersion in and removal of liquid. Violation of the rules of operation of the device can lead to the fact that you are burnt with flying splashes.
  • Young champignons grown on the farm prepare quickly: the heat treatment time is 5 minutes. Mushrooms grown in nature, or simply large, boil or fry need 2 times longer.
  • If you are cooking the soup of frozen mushrooms, let them thaw first to drain the excess liquid, then dry the mushrooms in a napkin. If you put them in the soup without defrosting, it will turn out watery.
  • Mushrooms and onions will fry faster and better browned if roasted in separate pans. If you are not faced with the task of getting golden onion slices and mushrooms with a ruddy crust, you can cook products together.
  • Thicken soup allows the addition of flour or potatoes. To the desired consistency of the dish is diluted with broth, milk or cream.
  • Cream is added to the soup last. After that, the soup is brought to a boil, but not boiled. The dish is sterilized, but the cream will not roll up.

Served soup of champignons and cream with wheat croutons. Choose a better product with a neutral taste or with the taste of the products that make up the dish. Crackers that have a sharp flavor will not harmonize with the delicate texture of creamy mushroom soup.

Creamy champignon cream soup (classic recipe)


  • champignons - 0, 5 kg;
  • onions - 0, 2 kg;
  • butter - 40 g;
  • flour - 40 g;
  • vegetable oil - 40 ml;
  • vegetable or chicken broth - 0.6 l;
  • cream - 0, 25 l;
  • salt, pepper - to taste.

Method of preparation:

  • Boil broth. You can also use regular filtered water, but it must be boiled and cooled to room temperature.
  • Wash the mushrooms, pat dry. Cut into cubes of medium size.
  • Free the onion from the peel, cut into small pieces.
  • Heat the vegetable oil in the pan, put the onion in it. As soon as he gets a golden hue, add the mushrooms and fry them until the liquid released from the pan evaporates.
  • Put the mushrooms in the bowl of the blender, add to them 0, 2 l of broth, chop, turning into a homogeneous mass.
  • Melt the butter in a clean pan. Fry in it flour to caramel color.
  • Pour 0, 2 liters of broth in a thin stream. Cook for a few minutes, then perebeyte blender to get rid of the lumps that could be formed in the sauce.
  • In a saucepan, combine the mushroom mass and sauce, add salt, spices, and the remaining stock to them. Bring to a boil.
  • Remove the pan from the stove. After a couple of minutes, pour the cream into the soup, return the pan to the fire. Heat the soup until it starts to boil.

Cream soup can be decorated with a sprig of fresh greens. It is better to serve croutons separately, as in the soup they will be quickly soaked. This is especially true for homemade crackers.

Champignon Cream Soup with Cream and Potatoes


  • champignons - 0, 5 kg;
  • potatoes - 0.5 kg;
  • cream - 0, 5 l;
  • water - as needed;
  • butter or vegetable oil - as needed;
  • salt, spices - to taste.

Method of preparation:

  • Wash champignons, dry with a napkin, cut into thin sheets.
  • Heat the oil in a frying pan. Fry the mushrooms in it so that they are well-browned. Several plates set aside to decorate the finished dish.
  • Peel the potatoes, cut into medium sized pieces, cover with water.
  • Bring to a boil and cook for 20-25 minutes until the potatoes are completely boiled.
  • Drain the decoction into a separate container. Turn potatoes into mashed potatoes with the help of tolkushki. At the same time you can add a little cream - it is easier to knead the potatoes with them.
  • Put the mushrooms in the bowl of the blender, add a glass of potato broth to them. Turn on the device, turn the mushrooms into a homogeneous mass.
  • Combine the mushrooms with mashed potatoes, add the remaining cream, mix well. Adding potato broth, bring the soup to the desired thickness.
  • Salt and season to taste. On low heat bring to a boil and remove from heat.

When serving soup to the table, arrange the fried pieces of champignons, which were previously set aside to decorate the dish.

Cream soup with champignons, cheese and cream


  • champignons - 0, 5 kg;
  • potatoes - 0, 4 kg;
  • onions - 100 g;
  • carrots - 100 g;
  • butter - 40 g;
  • vegetable oil - 40 ml;
  • processed cheese - 150 g;
  • cream - 100 ml;
  • water - as needed;
  • salt, spices - to taste.

Method of preparation:

  • Peel and cut the potatoes into small pieces. Put in a pot, add water to it. Boil the potatoes until soft. Pour broth from the pan into a separate container, leaving about half of the glass in the pan. Catch the potatoes.
  • Mushrooms, having washed and blotted with a napkin, cut into thin plates.
  • Heat the oil in the pan. Fry the mushrooms on high heat for 5 minutes, then put them to the potatoes.
  • Peel the onion, chop finely.
  • Scrape, wash carrots. Grind it on a coarse grater.
  • Melt the butter, fry the vegetables in it until soft.
  • Rub the melted cheese and place it on the browned vegetables. It will be easier to grind curd bars if you put them in a freezer for 20-30 minutes before that.
  • Pour a glass of liquid into the pan in which the potatoes were boiled.
  • Cook, stirring, until the cheese is completely dissolved.
  • Pour the contents of the pan into the pan with the rest of the ingredients.
  • Place on the stove, adding a little vegetable stock. Boil 5-10 minutes after the soup boils. However, it must be stirred to prevent burning.
  • Kill the contents of the pan with a blender, add salt and spices, pour in the cream.
  • Bring to a boil and immediately remove from heat.

You can decorate the soup with fried mushrooms and greens. Croutons will be an appropriate addition. The dish according to this recipe is especially nourishing and tasty, it has a thick texture.

Cream-flavored cream soup won many fans all over the world. It is valued for its delicate taste, smooth texture, seductive aroma. It is difficult to find a person indifferent to this dish. You can prepare a dish at home, if you know the recipe and technology.

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