Mushroom soup is a traditional European dish that the French especially love to cook. It is prepared from mushrooms, various vegetables and sometimes even with the addition of meat.
However, today we will prepare a not quite classic version, this is our most delicate mushroom cream soup made from champignons with cream. It is served in the best restaurants in France and almost everyone will like its taste. Thanks to its delicate creamy texture, as well as the addition of the right spices, it turns out to be very rich in taste and incredibly nutritious.
Today we have prepared for you 4 incredibly tasty recipes for cream of mushroom soup, which turn out very successful and are quite simple to prepare. Here we have selected for you a recipe for everyone, including classic cream soup, cream soup with chicken, with cheese, and also dietary soup. Everyone will find something to their taste here and you will want to cook our recipes more than once.
Step-by-step preparation of cream soup
We'll start with a classic cream soup recipe. For it you will need:
- Butter - 3 tbsp;
- Champignons - 1 kg;
- Onion - 1/2 cup;
- Flour - 1/4 cup;
- Chicken broth - 5 glasses;
- Salt - 1 tsp;
- Black pepper - 1\4 tsp;
- Thyme - 1\2 tsp;
- Paprika - 1\2 tsp;
- Cream - 1 glass;
- Bay leaf.
Step-by-step preparation of cream soup
Preparation:
- Peel the mushrooms and then chop them. The type of cutting is not important, since then we will grind everything with a blender. Melt the butter in a large sauté pan or soup pot over medium heat. Add chopped mushrooms and minced onion and fry everything for 4-5 minutes or until tender. Then remove the saucepan from the heat and cool it slightly at room temperature. Mushrooms should not be hot.
- Whisk flour, salt, pepper, thyme and 2 cups chicken broth in a large measuring cup or small bowl until smooth. It is advisable to beat with a mixer on low power for 2-3 minutes. Next, pour in the mushroom mixture and stir.
- Add the remaining broth and bay leaf and stir. Bring the liquid to a boil. Cook, stirring constantly, for 1-2 minutes or until thickened. Reduce heat to maintain a gentle simmer. Add the required amount of cream and stir. Cook the soup over low heat (without a lid) for 10 minutes. Remove and discard the bay leaf before serving and puree lightly with an immersion blender. If desired, you can pass the soup through a sieve or cheesecloth to remove small particles.
This soup can be eaten both cold and hot. Serve with garlic croutons or donuts. Bon appetit!
Step-by-step preparation
- Cut one medium-sized onion into half rings.
- If you have a stainless steel pan with a thick bottom, you can fry vegetables directly in it. If you don’t have such a pan, use a regular frying pan. Pour 2 tbsp into a container. l. olive oil and add chopped onion there, bring it over medium heat until soft and translucent.
- Cut the mushrooms into slices and add them to the onion, simmer over medium heat for a couple of minutes.
- Cut the potatoes into small cubes so that they cook faster and place them in a container with the vegetables. Potatoes are needed to give the soup a nice puree-like texture.
- Fry all the vegetables for 2 - 3 minutes over medium heat, add salt and pepper to taste.
- Next, pour hot water 2 cm above the level of the vegetables, cover with a lid and cook for 20 minutes over low heat until all the ingredients are ready.
- While the soup is cooking, let's prepare crispy croutons that will complement the freshly prepared cream of mushroom soup. First cut the baguette into slices and then into small cubes.
- Place the bread cubes in a single layer in a baking dish and sprinkle with 1 tbsp. l. olive oil, mix thoroughly so that each cracker absorbs a little oil.
- Place in a preheated oven at 150 degrees for 15 minutes until the crackers acquire a golden color. Do not increase the temperature, as the bread cubes may burn on top but remain soft inside. And the low temperature will allow the crackers to become uniformly crispy.
- When all the vegetables have become soft, we begin chopping. In order to make puree soup from the soup, you need to take an immersion blender and grind the soup directly in the pan until smooth. You can use a blender with a bowl, but then you need to add the soup to it in small portions and grind. This is done so that the soup is evenly crushed and acquires a creamy puree consistency without lumps.
- Then add cream to give the dish a creamy and delicate taste. At this stage we no longer use the blender, but add the cream with a whisk.
- A light, aromatic soup with a pronounced creamy mushroom taste is ready. Ladle it into plates, decorate and serve.
Cream of mushroom soup with champignons and chicken
This is a traditional Indian creamy soup recipe that is often prepared for holidays. This soup is also considered an excellent antioxidant, so there are quite a few advantages to preparing it. It is very easy to prepare, and all the flavors complement each other perfectly.
Let's start preparing it, for the soup you will need:
- Champignons - 4 cups;
- Chicken fillet - 1 cup;
- Onion - 1\2 pcs.;
- Cream - 1.5 cups;
- Broth - 2 cups;
- Salt - 1\2 tsp;
- Red pepper - 1\4 tsp;
- Paprika - 1\4 tsp.
Cream of mushroom soup with champignons and chicken
Preparation:
- As in the previous recipe, peel the mushrooms and cut into pieces of the desired shape. We wash the chicken fillet under running water, trim off all unnecessary parts, and then cut into small pieces. The fillet can be pre-marinated in a small amount of cream, so the taste of the soup will be even richer. Grind the onion in an electronic meat grinder.
- Place the frying pan on heat and add butter. As soon as it warms up well, we send the onions there to caramelize for 30-40 seconds, and then immediately add the chicken fillet. We fry it over medium-high heat for 4-5 minutes, and only after that add chopped mushrooms to it. Fry everything together until the juice from the mushrooms has completely evaporated. This will take 10-12 minutes, no need to cover with a lid, but you need to stir constantly. When everything is ready, remove the pan from the heat and leave to cool.
- Place a medium-sized frying pan on the heat and add broth (you can use chicken or vegetable). Bring it to a boil, and then add the fried chicken and mushrooms, as well as salt and pepper to taste. Cook over medium heat for 20-25 minutes, then remove from heat and cool to room temperature. As soon as this happens, add cream and mix well. The cream should also be at room temperature and not too fatty, 10% works great.
Once the soup has cooled sufficiently, add all the seasonings and blend with an immersion blender. After this, you can, as in the previous recipe, pass it through a sieve or cheesecloth, and then serve. Traditionally, this soup is served cold and with fresh bread.
Cream of mushroom soup with cheese
Making a delicious creamy soup doesn't seem like a big deal, but nothing beats this recipe. It has a thick, very creamy and delicate consistency that delights the taste buds. This is undoubtedly one of our favorite soups and is quite simple to prepare and serve. It will appeal to both adults and children.
Let's start preparing it, the ingredients you will need are:
- Champignons - 3 cups;
- Onion - 1 pc.;
- Processed cheese - 4 pcs.;
- Potatoes - 2 pcs.;
- Cream - 1 glass;
- Broth - 4 cups;
- Salt - 1 tsp;
- Pepper - 1\2 tsp;
- Paprika to taste;
- Oregano to taste.
Cream of mushroom soup with cheese
Preparation:
- Place a medium-sized saucepan on the fire and add the broth. Then peel the potatoes and cut them, preferably into cubes. Place the chopped potatoes on the fire; it should not be too hot. Wash and peel the mushrooms, and then cut into pieces of any size. As in previous recipes, chop the onion in an electronic meat grinder, and cut the processed cheese into cubes or regular slices. It is best to chop it as finely as possible or even grate it, so it will melt faster.
- Place the saucepan on the fire and add a little butter, fry the onion in it for a minute, stirring constantly. The onion should become transparent and only after that we add mushrooms to it. We send the pre-prepared spices there, as well as salt and pepper. Do not cover the mushrooms with a lid, fry over medium heat, stirring constantly. Remove from heat only when all excess liquid has evaporated. After this, cool them to room temperature.
- Once the potatoes are completely cooked, remove them from the heat. It should be very soft and easy to puree. Drain the water and then add light cream to it. We also send the fried mushrooms and melted cheese there, beating everything with a submersible blender. The cheese should melt completely during cooking, if this does not happen, put the pan back on the fire and melt it. You can add the cheese at the very end and do not beat it, but just gently mix in portions. This way it will melt faster and you won’t have to put the soup on the fire again.
The finished soup can be served either hot or cold, garnished with a small amount of fresh herbs on top.
How to make mushroom cream soup from champignons
Cream of mushroom soup with champignons – French classic
Ingredients:
- 500 g champignons
- 2 onions
- 3 stalks of celery
- 1 tbsp. l. olive oil
- 1 tbsp. l. butter
- 2–3 sprigs fresh thyme
- 2 tbsp. l. flour
- 50 ml dry white wine
- 700 ml chicken broth
- 200 ml cream
- salt, ground black pepper
Cooking method:
You can cook this soup from any mushrooms - champignons, portobello, cremini, wild mushrooms, both fresh and frozen. Fresh mushroom soup will be more flavorful, but frozen mushrooms, such as champignons, which are sold in almost every store, will also work.
Cut the onion and celery into small cubes. Wipe the champignons with a damp cloth and cut into 4 pieces. Heat olive oil in a thick-bottomed saucepan, dissolve the butter in it; cook onion and celery over low heat for 6–8 minutes. Add mushrooms, stir, fry for another 5 minutes. Add flour, mix well and cook for another 1 minute. Pour the wine into the pan and let it evaporate by half. Add broth and thyme, bring to a boil, reduce heat and cook for another 15 minutes. Remove the thyme sprigs, puree the soup with an immersion blender, and season with salt and black pepper. Pour in the cream, beat well.
Mushroom soup with champignon puree and cream
Ingredients:
- 200 g of any mushrooms,
- 400 ml cream,
- 50 ml meat broth,
- 2 tbsp. l. flour,
- 2 heads of onions,
- 1 carrot,
- 3 tbsp. l. vegetable oil,
- 1 bunch of parsley,
- salt to taste.
Cooking method:
Fry the mushroom slices in oil, covered. Pour in the cream and simmer for 7 minutes. Evaporate the broth. Fry the flour in oil, add broth, combine with mushrooms and grind in a blender. Bring to a boil, add chopped and fried onion, parsley and carrots. Mix everything, add salt and boil.
Mushroom and potato puree soup
Ingredients:
- Potatoes - 7 pcs.
- Champignons - 200 g.
- Garlic – 3
- clove
- Carrots - 2 pcs.
- Processed cheese (Druzhba type) - 1 pc.
- Vegetable oil - 30 g.
Cooking method
Defrost the mushrooms, chop and fry until golden brown. Peel and cut the potatoes into cubes. Add to a saucepan with water. Cook until done. Peel the garlic, onion and carrots and chop. Add mushrooms. When the potatoes are cooked, pour the broth into a separate container. Crush the potatoes, add carrots, onions, garlic, and mushrooms. Mix everything and add about 2 cups of broth. Put on fire. When the soup boils, add processed cheese. Reduce heat, cook, stirring until cheese dissolves. Add salt and spices, herbs. Leave for 5 minutes.
Cream soup with mushrooms and bacon
Oyster mushrooms and champignons have a neutral taste, which means they can go well with other ingredients in a dish. Smoked bacon will give the soup a bright, expressive aroma.
Ingredients:
- 300 g oyster mushrooms or champignons
- 2 potato tubers
- small piece of smoked bacon
- 2 liters of water
- 150 ml cream 10% fat
- 1 carrot
- 1 onion
- 2 cloves garlic
- 2 tbsp. l. olive oil
- 1 tbsp. l. butter
- sugar, salt, nutmeg, freshly ground white pepper - to taste
Cooking method
Peel the onion and cut into thin half rings. Wash and peel the carrots, cut into thin slices. Peel the potatoes, cut into large cubes. Pour water into the pan, add onions, carrots, potatoes. Cook over moderate heat for 30 minutes. Peel the mushrooms, wash in cold water, cut into thin slices. Heat a frying pan with butter and olive oil, add mushrooms. Fry over moderate heat for 10 minutes. Transfer the mushrooms to the pan with the vegetables. Cook over moderate heat for 10 minutes. Puree the soup using a blender.
Cut the bacon into thin slices. Fry the bacon slices in a frying pan without oil over high heat. Peel the garlic and pass through a press. Add garlic to the soup. Pour cream into soup. Grate the nutmeg on a fine grater. Add salt, white pepper, sugar and nutmeg. Cook over moderate heat for 5 minutes. Serve with fried bacon.
Creamy champignon soup with cheese
Ingredients:
- Champignons - 500 gr.
- Onions - 150 gr.
- Olive oil - 40 ml.
- Potatoes - 200 gr.
- Thyme, thyme - 20 gr.
- Fresh rosemary - 10 gr.
- Salt to taste
- Ground black pepper to taste
- Bay leaf - 2 pcs.
- Broth - 400 ml.
- Cream - 500 ml.
- Parmesan – 60 gr.
Cooking method
Wash the mushrooms and cut them into slices as usual. Peel the onion and cut into cubes. Fry the onion and mushrooms in olive oil until the onion is translucent. Peel the potatoes, wash them, cut them into pieces, like for soup. Place potatoes, fried mushrooms and onions in a saucepan, add sprigs of thyme and rosemary, as well as a couple of bay leaves. Salt and pepper the ingredients, then fill them with broth (or water) and cream.
Place the pan on the heat and cook as you would a regular soup until the potatoes are tender. Remove bay leaves from the finished soup, add Parmesan, puree the soup using an immersion blender. Then return the pan to the heat. Cook for another 5-6 minutes. Pour the cream soup into portions, garnish to taste, and serve.
Original creamy soup of porcini mushrooms and champignons
Ingredients:
- Milk – 550 ml
- Olive oil (1 tbsp - for sautéing onions, 40 ml - for foam)
- Shallot (or onion) - 1 pc.
- Porcini mushrooms – 100 g
- Dried mushrooms - for sprinkling - 100 g
- Champignons – 300 g
- Cream (22–23%) – 100 ml
- Cognac (for flambéing) – 70 ml
- Salt
- Black pepper
Preparation
We cut the mushrooms randomly, the shape of the cut is not important to us, but we don’t make them too small. Cut the onion into rings or cubes, as you like. Pour only 1 tbsp into the pan. l. olive oil and sauté the onion until just golden and soft so that there is no onion flavor left.
Place champignons and porcini mushrooms into the pan. Here’s a little secret, the mushrooms need to be salted immediately, because when we immediately salt the mushrooms, the salt begins to draw moisture out of the champignons, this will be the broth in which our mushrooms will be stewed! Let the mushrooms simmer a little.
And now - the most interesting part of the cooking process! We must flambé our mushrooms. Pour cognac over the mushrooms. Let's move back a little and set it on fire! The alcohols are evaporated, and all the taste and aroma remains in the mushrooms.
As soon as the fire stops burning, add milk and a small amount of cream to the pan. Let it boil and cook for 2-3 minutes. Yes, and don’t forget to taste the soup, you need to add a little freshly ground black pepper and salt to taste.
Turn off the heat, take a blender and puree our soup. If you find the soup thick, add a little more milk.
The soup is ready, now we need to whip up the foam - this will be the highlight of our soup. Take the milk, pour it into a small saucepan, add a small amount of olive oil and bring to a boil. We take a blender and begin to beat the foam at an angle. If you take just milk, the foam will not be stable, olive oil gives it a bind, and the foam becomes stable. We are having cappuccino soup, which means we will need to sprinkle something on top; we will do this with ground dry mushrooms, crushed in a coffee grinder. The result was mushroom powder. Pour cream soup into a cup, put foam on top, sprinkle with mushroom powder!
Dietary mushroom cream soup
This is one of the simplest and most delicious dietary recipes. We tried to preserve all the richness of taste, and at the same time make the soup as nutritious and low-calorie as possible. The cream in it can be replaced with skim milk, it turns out no less tasty. Everything is prepared quite easily and simply, so let's get down to the process.
For our soup you will need:
- Champignons - 4 cups;
- Water - 7 glasses;
- Low-fat cream - 1.5 cups;
- Onion - 1\2 pcs.;
- Potatoes - 4-5 pcs.;
- Black pepper - 1\2 tsp;
- Salt - 1 tsp;
- Processed cheese optional;
- Greens for decoration.
Dietary mushroom cream soup
