Champignon puree soup: step-by-step recipe, quick and easy from Marina Vykhodtseva

Home Cream soups

Cream of champignon soup is almost the most dietary dish in the world, since 100 grams of these mushrooms contain only 27 kilocalories. That is why this dish takes pride of place in the list of fitness nutrition and is so loved by the female half of humanity. Vegetarians also highly value champignons, because in terms of protein they are comparable only to meat products. Many studies have confirmed that these mushrooms are antioxidants, and, therefore, prevent the development of cancer. Champignons contain B vitamins, so eating creamy soup made from them for dinner can quickly tone up your body after a busy day.

To prepare any champignon dishes, it is recommended to use only fresh mushrooms. Beware of ready-cut and frozen mushrooms; no one can guarantee that good quality mushrooms were used for freezing. Champignons can be eaten raw, but this does not apply to purchased mushrooms, because manufacturers treat them with chlorine to increase shelf life.

Champignons are classified as industrially produced mushrooms, since more than 80% of these mushrooms are grown under artificial conditions specifically for sale. They can be added to baby food without fear. In addition, the number of allergens in champignons is minimal, which is why doctors advise starting to introduce children to the taste of mushrooms with them. Of course, you shouldn’t give fried potatoes with mushrooms to a small child (after all, this is a difficult-to-digest dish even for adults), but creamy champignon soup will come in handy for baby feeding.

Some of the constant ingredients of any cream soup are milk, cream and butter. They can be used both together to prepare soup, and separately. Thanks to these ingredients, the creamy soup is the most nutritious and has an incomparable texture. And if you lightly season the champignon cream soup with thyme, the taste of the dish will sparkle with new colors.

How to make creamy champignon soup - 15 varieties

Creamy champignon soup “Classic”
Cream soup of champignons and radishes
Creamy champignon soup “Mushroom feast”
Cream of champignon and turkey soup
Creamy champignon soup “Super simple”
Cream of mushroom and pork soup
Creamy champignon soup “Appetizing”
Creamy champignon soup “Cheese”
Creamy champignon soup “For the Lady”
Cream of champignon soup with eggplant
Cream of champignon soup “Royal”
Creamy champignon soup “Bacon Paradise”
Creamy champignon soup “Nellie”
Creamy champignon soup “The most tender”
Cream of champignon soup “French”

Benefits of mushroom soup

By consuming mushroom soups, we saturate our body with a huge amount of vitamins, macroelements, microelements and amino acids. A special difference between mushrooms is that they contain as many as 18 amino acids, which improve memory, mental activity and prevent atherosclerosis.

Mushroom soup contains important B vitamins (B6, B2, B1), which are necessary for the normal functioning of our nervous system, and also maintain healthy skin, hair and nails. Mushroom soup contains much more B vitamins than grains and vegetables. Vitamin PP, also present in considerable quantities in mushroom soups, plays an important role in hematopoietic processes and strengthens vascular walls. Mushrooms contain the same amount of this vitamin as beef liver.

Of the microelements in mushroom soup, the most present are iodine, potassium, phosphorus, zinc, manganese, calcium and copper, which support metabolic processes in the body, prevent viruses and diseases of the cardiovascular system. Mushroom soup contains the same amount of calcium and phosphorus as fish.

Creamy champignon soup “Classic”

It is with this recipe that you should start getting acquainted with creamy champignon soup. Housewives will definitely appreciate the simple ingredients and minimal work at the stove.

Ingredients:

Champignons – 400 grams
Onion – 1 piece
Cream 20% – 200 grams
Potatoes – 1 piece
Crackers – 1 handful
Vegetable oil – 2 tablespoons
Greens - for decoration
Ground black pepper, salt - to taste

Preparation:

We cut the champignons into slices vertically, selecting beautiful pieces to decorate the dish. Cut the onion into half rings. Peel the potatoes and cut into arbitrary pieces. Fry the onion until soft in vegetable oil, then add the mushrooms. Fry the mushrooms a little until the mushrooms are beautifully golden. Add potatoes and water so that it covers the vegetables and mushrooms. Cook until the potatoes are ready for about 20 minutes. Puree the soup with a blender. Lightly fry the selected mushroom slices until golden brown. Serve the dish, garnished with fried champignons and herbs. Crackers can be placed on a plate or served separately.

To make your own croutons, you need to take a couple of pieces of loaf or baguette and cut them into identical, not large pieces. Place the future croutons on a baking sheet or in a baking dish, sprinkle with olive oil, add salt to taste and add dried herbs. Place the crackers in the oven, preheated to 150 degrees for 15 minutes.

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!

Cream soup of champignons and radishes

An original soup made from vegetables and mushrooms will appeal to almost everyone, and due to the interesting color and favorable presentation of the soup, such a dish can become a decoration for a celebration.

Ingredients:

Champignons – 150 grams
Radish tops - 4 bunches
Potatoes - 4 pieces
Butter - 1/2 tablespoon
Cream - 4 tablespoons
Lemon - 1/2 piece
Shallots - 3 pieces
Broth - 1 liter
Greens - for decoration
Salt, pepper - to taste

Preparation:

Cut the champignons into slices vertically. Chop the shallots. Peel the potatoes and cut into arbitrary pieces. Finely chop the tops. Fry the onion in butter until soft, then add the mushrooms. Fry the mushrooms a little until the mushrooms are beautifully golden. Add potatoes, tops and broth so that it covers the vegetables and mushrooms. Cook until the potatoes are ready for about 20 minutes. Puree the soup with a blender. Add lemon juice and cream to the resulting soup. Taste it, add salt and pepper. Boil the dish for another ten minutes and serve, decorate each serving with herbs.

Creamy champignon soup “Mushroom feast”

An excellent option for lovely ladies who love creamy soups. The dish turns out tender and low in calories.

Ingredients:

Champignons – 800 grams
Onion – 1 piece
Butter – 100 grams
Sunflower oil – 2 tablespoons
Flour – 60 grams
Broth – 250 milliliters
Milk – 1 liter
Cream – 500 milliliters
Basil – ½ teaspoon
Lemon juice – 1 teaspoon
Crackers - for decoration

Preparation:

We separate the mushrooms into caps and stems. We cut the champignon caps into slices vertically, selecting beautiful pieces to decorate the dish. Cut the remaining caps and stems into small cubes. Finely chop the onion. Fry the onion until soft in butter, then add the mushroom stems and half of their caps. Simmer the mushrooms with onions under a closed lid for about 4 minutes, but do not fry. Add flour; the mixture should thicken. Add the broth to the vegetables, wait until it is completely absorbed by the onions and mushrooms. Pour in half the milk and half the cream. Add dairy products in portions and slowly. Add basil, mix and puree the soup with a blender. Place the remaining mushrooms into the finished soup and cook for ten minutes. Pour in the remaining milk, cream, lemon juice. Stir; if the soup is thick and creamy, remove from heat. If not, then cook until the desired thickness. Lightly fry the selected mushroom slices until golden brown. Serve the dish, garnished with fried champignons and croutons.

Cream of mushroom soup with cream

The dish is quick to prepare. There is no need to boil the broth, just make the soup with water and add creamy mushroom sauce.

Components:

Champignons – 400 g;
Heavy cream – 200 ml;
Salt, seasonings - to taste;
Butter – 150 g;
Flour – 2 tbsp. l.
Cilantro - a bunch;
Purified water – 3 l;
White onion – 1 pc.

Cooking process: about 40 minutes.

Calorie content: 35 Kcal/100 g.

First, wash and chop the mushrooms, then sauté them in butter. Peel off the onion and cut it into cubes. Add to mushrooms. Melt 50 grams of butter in a small frying pan, sift the flour directly into it and fry until brown.

Pour in cold cream and seasonings, stir and simmer for five minutes. Boil the diced potatoes, add mushrooms and onions and cream sauce.

Mix the whole mass and sprinkle with cilantro, let it stand for five minutes and mash it into a puree with a masher or blender. You can sprinkle cubes of loaf fried in an electric oven or in a frying pan on top.

Cream of champignon and turkey soup

Of course, you can’t do without a meat variation of cream of mushroom soup. After all, men value first courses for their nutritional value.

Ingredients:

Champignons - 1 kilogram
Turkey fillet - 400 grams
Cream - 400 milliliters
Carrot - 1 piece
Potato tuber - 3 pieces
Dill – 1 bunch
Lemon – ½ piece
Salt, pepper - to taste

Preparation:

Cook the chopped turkey fillet in salted water until tender. Cut the champignons into pieces. Peel the potatoes and cut into arbitrary pieces. Grate the carrots. Finely chop the dill. In separate pans, fry mushrooms and carrots with potatoes. Add mushrooms, potatoes, carrots and dill to the broth for the finished fillet. Puree the ingredients in a blender. Taste it, add salt and pepper. Squeeze lemon juice and add cream. Boil the dish for another ten minutes and serve.

Turkey fillet can be safely replaced with chicken or rabbit meat. The taste of the dish will, of course, change, but the soup will still turn out rich and interesting.

Cream of mushroom soup with cheese and smoked meats

One of the most popular restaurant dishes is mushroom cream soup with the addition of smoked meats and processed cheese. You can cook it outside of a professional kitchen - at home.

Components:

Potatoes – 2 pcs.;
Champignons – 300 g;
Smoked ribs – 400 g;
Carrots – 1 pc.;
Onion – 1 pc.;
Processed cheese – 2 pcs.;
Seasonings, salt - to taste;
Vegetable oil – 2 tbsp. l;
Water – 2 l.

Cooking process: 60 minutes.

Calorie content: 65 Kcal/100 g.

Cut the ribs (pork or lamb) and place them in a pan. Boil them for twenty minutes with bay leaves and black peppercorns. Peel the potatoes and chop them into slices, transfer them to the broth.

Peel the carrots and onions and chop into cubes. We carefully wash the mushrooms and, cutting them in half, fry them in sunflower oil with vegetables.

Cut the cheese into quarters. Transfer the roasted mushrooms and vegetables into a pan, remove the ribs and remove the meat. After boiling the soup for ten minutes, add cheese, herbs and smoked meats.

Add some salt and stir everything until the cheese completely melts and turns into a single mass with the broth. Grind the hot dish into puree with a blender. You can serve the soup with garlic toast or croutons.

Creamy champignon soup “Super simple”

Just a few ingredients, a minimum of time spent on preparing the dish and a gorgeous soup is ready! Even a schoolboy can make such a lunch for himself.

Ingredients:

Champignons – 200 grams
Potatoes – 4 pieces
Onion – 1/2 pieces
Garlic – 1 head
Rye bread – 2 pieces
Salt, pepper - to taste

Preparation:

Cut the champignons into pieces. Finely chop the onion. Peel the potatoes and cut into arbitrary pieces. Let it cook for 20 minutes until done. Fry the onion until soft in vegetable oil, then add the mushrooms. Fry the mushrooms a little until the mushrooms are beautifully golden. Add the frying to the boiling potatoes. Puree the soup with a blender. Slice the bread and carefully rub each piece with garlic. Bake the crackers for 15 minutes at 180 degrees. Serve the dish, garnished with rye garlic breadcrumbs.

Cream of mushroom and pork soup

Another great variation on hearty creamy champignon soup. With it, winter evenings will seem less cold.

Ingredients:

Pork – 250 grams
Champignons – 500 grams
Sour cream – 50 grams
Butter – 50 grams
Broth - 2 cups
Nutmeg – 1 pinch
Salt, pepper - to taste

Preparation:

Cut the pork into small portions and fry in butter until golden brown. We cut the champignons into slices vertically, selecting beautiful pieces to decorate the dish. Fry the mushrooms a little until a beautiful golden color in butter. Mix the pig with mushrooms, pour in sour cream, simmer for 10 minutes. Add our filling to the boiling broth. Cook for 10 minutes. Add nutmeg. Puree with a blender. Serve the dish, garnished with fried champignons.

If desired, you can replace the pork with beef. To make the soup the most dietary, the meat you have chosen should not be fried, but boiled for an hour in salted water, then follow the instructions for preparing the dish.

Vegetable cream soup with champignons

This soup is made from a variety of vegetables without cream in a light chicken broth. You can serve it with grated cheese and finely chopped parsley. In the absence of chicken broth, you can use vegetable or mushroom broth. The amount of spices should be adjusted to your taste. If you love spicy dishes, you can add a couple of cloves of garlic.

Required ingredients:

champignons – 150 g;
cabbage (cauliflower) – 100 g;
potatoes (small size) – 2 pieces;
carrots (small size) – 1 piece;
onion (medium size) – 1 piece;
oil (refined, vegetable) – 2 tablespoons;
broth (light, chicken) - to taste;
spices - to taste.

The onion and carrots must be cut into cubes and fried in oil for 3-5 minutes. Add the diced potatoes and immediately pour in the hot broth. Cook for 10 minutes, then add the cauliflower florets. Cook for another 10 minutes. Separately, fry the mushroom plates for 5 minutes over high heat. Add the fried mushrooms to the pan, sprinkle with spices, cook for a few minutes. Beat with an immersion blender and pour the cream of champignon soup into bowls. If desired, you can add a spoonful of low-fat sour cream, as well as grated cheese and herbs to each serving.

Delicious and dietary creamy champignon soup was last modified: April 29, 2021 by Gulya

Creamy champignon soup “Appetizing”

Don’t pass by this recipe, this dish is definitely a must-cook! This creamy soup can decorate even a romantic dinner.

Ingredients:

Potatoes – 100 grams
Leek - 150 grams
Shallots – 150 grams
Olive oil - 30 milliliters
Butter – 80 grams
White mushrooms - 100 grams
Mushroom broth - 500 grams
Cognac – 50 milliliters
Cow's milk – 300 milliliters
Cream – 150 milliliters
Truffle oil – 2 milliliters
White crackers – 250 grams
Salt, pepper - to taste

Preparation:

Cut the champignons into slices. We chop the whole onion. Peel the potatoes and cut into arbitrary pieces. Pour olive oil into a pan and sauté the onion and potatoes in it. Add butter, wait until it melts. Add all types of mushrooms. Fry the mushrooms a little until the mushrooms are beautifully golden. Pour in the broth, cognac, cream and milk. Cook until the potatoes are ready for about 20 minutes. Puree the soup with a blender. Serve the dish, garnished with croutons and sprinkled with truffle oil.

Dietary mushroom soup with champignons

Mushrooms should undoubtedly be included in the human diet. Even people who are sensitive to their figure and afraid of gaining extra pounds should know several recipes for mushroom soups.

Components:

Champignons – 200 g;
Cabbage – 300 g;
Carrots – 2 pcs.;
Celery – 1 pc.;
Olive oil – 2 tbsp. l.;
Purified water – 2 l.;
Salt - to taste.

Cooking process: 50 minutes.

Calorie content: 15 Kcal/100 g.

We wash all vegetables thoroughly with water. Shred the cabbage, peel the onion, celery and carrots and cut into large pieces. Chop the mushrooms into half rings. Place all the vegetables in a pan, add water and boil for thirty minutes.

At the end, add some salt, add oil and turn off. Previously, when there was no blender, the soup was pureed on a sieve, but now there is no such difficulty, everyone has such an electrical appliance.

Cod liver sandwiches with photos and step-by-step recommendations to help you prepare this incredibly tasty and healthy snack.

Delicious quick salad recipes using any product - just find your favorite recipe.

The recipe for soup with chicken meatballs and rice is delicious and will appeal even to those who don’t really like first courses.

Creamy champignon soup “Cheese”

Cheese soup lovers will definitely appreciate this dish. The most delicate structure and attractive cheese taste will remain in the memory of gourmets for a long time.

Ingredients:

Champignons - 1 kilogram
Cream - 400 milliliters
Processed cheese – 300 grams
Onion - 1 piece
Butter - 80 grams
Nutmeg – 1 pinch
Salt - to taste

Preparation:

Cut the champignons into slices vertically. Cut the onion into half rings. Fry the mushrooms in a saucepan in butter until all the juice has evaporated, add the onion and continue frying until the onion is soft. Pour in a liter of water and cook the ingredients for 15 minutes. Drain the broth and puree the mushrooms and onions in a blender. Pour in the broth again, and then the cream. Bring to a boil. Add the cheese in portions and wait until it dissolves. Bring to a boil again, add a pinch of nutmeg, stir, remove from heat. Add salt to the soup to taste.

Creamy champignon soup “For the Lady”

A very light and elegant soup for real ladies. The recipe is included in the “quick cooking” category and is designed for those who do not like to stand at the stove.

Ingredients:

Champignons – 150 grams
Onion - 50 grams
Porcini mushrooms – 60 grams
Cream - 75 milliliters
Broth – 150 milliliters
Salt, pepper - to taste

Preparation:

We cut the champignons into slices vertically, selecting beautiful pieces to decorate the dish. Cut the onion into half rings. Fry the onion until soft in a saucepan in vegetable oil, then add the mushrooms. Continue frying for 5 minutes. Pour in the broth and cook the future soup for another 15 minutes. Puree the soup with a blender. Add cream and mix well. Salt and pepper as desired. Lightly fry the selected mushroom slices until golden brown. Serve the dish, garnished with fried champignons.

Cream of champignon soup with eggplant

A light summer soup for a hot day when you don’t want to fill your stomach with heavy food. The soup is also perfect for a Lenten table.

Ingredients:

Champignons – 150 grams
Eggplant - 1 piece
Tomato - 1 piece
Onion - 1 piece
Broth - 250 milliliters
Bread crumb - 150 grams
Soy sauce - 4 tablespoons
Garlic – 4 cloves
Salt, pepper - to taste

Preparation:

Cut the champignons into slices vertically. Cut the onion into half rings. Peel the eggplant, cut into arbitrary pieces and add salt, leave for twenty minutes. After this, rinse the eggplants under cold water to remove any remaining salt. Fry the onion until soft in vegetable oil, then add the mushrooms. Fry the mushrooms a little until the mushrooms are beautifully golden, don’t forget to add two tablespoons of soy sauce. At the same time, fry the eggplants with garlic and soy sauce until the eggplants turn golden. Remove the skin from the tomatoes and chop the pulp. Place all ingredients in a saucepan, pour boiling broth, add bread crumbs. Cook for literally five minutes. Puree the soup with a blender. Add salt and pepper if desired.

To easily and easily remove the skin from a tomato, you need to pour boiling water over it. First, make a cross-shaped cut at the end of the tomato. After the tomato has been in boiling water for 10 minutes, the skin will almost peel off from the vegetable itself.

Option 6: Cream of mushroom soup with leek and broccoli

Leeks and champignons are a wonderful duo that go well together in a creamy soup. A wonderful recipe for a completely dietary and healthy dish. But if you wish, you can season it with heavy cream or sprinkle with grated cheese.

Ingredients

300 g champignons;
2 leek stalks;
20 ml oil;
two carrots;
300 g broccoli;
broth or water;
spices, herbs.

How to cook

Step 1:

Little oil is used. Pour it into a frying pan or fry it immediately in a pan, if the dishes allow it. Just heating it up for now.

Step 2:

Cut the mushrooms into slices and add. Cook in oil for five minutes. Chop the white part of the leek and add it to the champignons, followed by the grated carrot. Cover and simmer for ten minutes.

Step 3:

Pour about a liter of boiling water over the mushrooms and vegetables, wait until it boils, add broccoli florets and chopped green leeks. Add salt to the soup and bring the ingredients to readiness.

Step 4:

Puree the creamy dish until smooth. Season with herbs and pepper.

Broccoli, like cauliflower, can harbor insects. If there is any suspicion, then the inflorescences should be soaked for half an hour in salted water. The bugs will definitely leave them.

Cream of champignon soup “Royal”

The ingredients for this soup are always available even for a modest family budget. But the taste of the dish is truly royal.

Ingredients:

Champignons – 200 grams
Royal champignons – 100 grams
Potatoes - 120 grams
Carrots - 80 grams
Onion - 80 grams
Soy sauce - 40 grams
Water – 300 grams
Cream – 150 grams
Garlic – 1 clove
Seasonings, salt - to taste

Preparation:

We cut the champignons into slices vertically, selecting beautiful pieces to decorate the dish. Cut the onion into half rings. Peel the potatoes and cut into arbitrary pieces, do the same with the carrots. Fry the onions, potatoes and carrots in vegetable oil, and at the same time fry the mushrooms in another frying pan. Fry the mushrooms until they are beautifully golden and completely cooked. Fry the vegetables for literally five to ten minutes, then pour in 200 grams of water. Cook for about 20 minutes until the potatoes are ready. The vegetables are cooked, which means you can finish working with the soup. Add finely chopped garlic, half the fried mushrooms, soy sauce and cream to the vegetables. Puree the soup with a blender. Add the remaining fried mushrooms to the cream soup, salt and pepper to taste.

Option 5: Champignon soup with chicken

For chicken puree soups with mushrooms, it is best to use breast, that is, fillet.
It cooks quickly, gives a pleasant taste, and does not greatly increase the fat content of the dish. Additionally, you will need processed cheese; you can use a product with mushroom additives. Ingredients

1 chicken breast;
450 g potatoes;
100 g carrots;
320 g champignons;
100 g onion;
10 g garlic (2-3 cloves);
25 ml oil;
100 g cheese;
1.3 liters of water.

How to cook

Step 1:

Boil the recipe water, put chicken fillet (2 pieces) in it, remove the foam when boiling and immediately add chopped potatoes and carrots. Cook until soft.

Step 2:

Fry onions and mushrooms in a frying pan in oil. Peel the garlic, chop it, add it to them at the end. Bring to full readiness. Add half the mushrooms to the broth with the potatoes. Remove half of the chicken breast (one fillet).

Step 3:

Grind the cooked products, add spices to them, and return to the stove. When boiling, add melted cheese.

Step 4:

Cut the removed half of the chicken breast into neat pieces.

Step 5:

Pour the mushroom soup into bowls, place fried champignons and pieces of boiled fillet on top, garnish with herbs.

Chicken fillet should not be overcooked, otherwise it will become tough and dryness will be felt even after chopping.

Creamy champignon soup “Bacon Paradise”

With the help of bacon, any soup will become the most delicious, but when the soup is delicious and the bacon is in place, a culinary masterpiece appears.

Ingredients:

Champignons – 600 grams
Cream - 300 milliliters
Onion - 1 piece
Carrot - 1 piece
Garlic - 2 cloves
Bacon – 4 strips
Butter – 75 grams
Wheat flour - 1 tablespoon
Salt pepper

Preparation:

We separate the champignons into caps and stems. We cut the hats into slices vertically. Fill the legs with water and cook for 15 minutes. Strain the resulting mushroom broth. Cut the onion into half rings. We chop the carrots. Chop the garlic. Fry the garlic, onions and carrots until soft in half the butter. As soon as the frying becomes soft, add the champignon caps. Fry the mushrooms a little until the mushrooms are beautifully golden. At the same time, fry the bacon in a dry frying pan. Prepare a thickener for the soup - mix the remaining butter with flour. We transfer the thickener to the mushrooms. Fry until a thick, homogeneous mixture is obtained without lumps of flour. Place the fried vegetables and mushrooms in a saucepan, pour in broth and cream. Cook for five minutes. Puree. Pour soup into a plate and garnish with bacon.

Creamy champignon soup “Nellie”

An ideal recipe for a Lenten menu, nothing extra, just familiar ingredients. The dish turns out inexpensive and tasty.

Ingredients:

Champignons – 400 grams
Cream - 60 milliliters
Leek - 40 grams
Celery – 40 grams
Onion - ½ piece
Broth – 130 milliliters
Butter – 50 grams
Vegetable oil – 1 tablespoon
Wheat flour - 30 grams
Milk – 0.8 liters
Lemon juice - ½ teaspoon
Basil – 1 pinch
Salt pepper

Preparation:

Separate the mushrooms into caps and stems. We cut the caps into vertical slices and select beautiful pieces to decorate the dish. Just finely chop the legs. Finely chop the onion and celery. In a saucepan, fry the celery, onion with legs and half of the champignon caps until soft in butter and vegetable oil. Mushrooms should be stewed, but not fried. Stir in flour and continue frying for four minutes. Next, pour in the hot broth and milk. Stir the soup constantly to prevent lumps of flour from forming. The soup has thickened - you can puree it with a blender. Add the remaining champignon caps to the cream soup and cook for 15 minutes. Remove from heat, add cream, basil and lemon juice. Taste and add salt to taste. Lightly fry the selected mushroom slices until golden brown. Serve the dish, garnished with fried champignons and croutons.

Creamy champignon soup “The most tender”

Thanks to the delicate taste of curd cheese, the creamy soup simply melts in your mouth. This recipe is a must-try for all cheese soup lovers!

Ingredients:

Champignons – 500 grams
Curd cheese - 150 grams
Broth - 1 liter
White onion - 1 piece
Butter - 100 grams
Vegetable oil - 20 grams
Cream - 100 grams
Parsley – for garnish
Salt, pepper - to taste

Preparation:

We cut the champignons into slices vertically, selecting beautiful pieces to decorate the dish. Cut the onion into half rings. In a saucepan, fry the onion until soft in vegetable oil and butter, then add the mushrooms. Fry the mushrooms a little until the mushrooms are beautifully golden. Pour hot broth into the champignons and add curd cheese, leaving a couple of spoons of cheese for decoration. Cook the soup until the cheese dissolves. Puree the soup with a blender. Pour in the cream, stir well. Salt and pepper. Lightly fry the selected mushroom slices until golden brown. Serve the dish, garnished with fried champignons, parsley and a spoonful of cottage cheese.

Cream of champignon soup “French”

Original recipe for classic French cream of champignon soup. See for yourself, this dish will not leave you indifferent.

Ingredients:

Champignons – 300 grams
Potatoes - 7 pieces
Butter – 50 grams
Onion - 1 piece
Sour cream - 1 glass
Water - 1.5 liters
Crackers - for decoration
Salt, pepper - to taste

Preparation:

Cut the champignons into slices vertically. Cut the onion into half rings. Peel the potatoes and cut into arbitrary pieces. Let it cook for twenty minutes until done. Fry the onion in butter until soft, then add the mushrooms. Fry the mushrooms a little until the mushrooms are beautifully golden. Add mushrooms to potatoes. Cook until the potatoes are ready. Puree the soup with a blender. Add sour cream, salt and pepper to taste. Serve the dish, garnished with croutons.

Potato cream soup with champignons and cream

Most pureed soups are cooked with the addition of potatoes. After all, this root vegetable is great for such a dish, thanks to its starch content. As a result, the cream soup has a slightly thick consistency, which is quite ideal without the addition of flour or other thickeners.

This recipe for cream of champignon soup with cream is quite satisfying compared to other creamy soups. In this case, all vegetables are first fried in oil, and then filled with water and cream. The amount of liquid needs to be adjusted so that the soup is as thick as low-fat sour cream.

Required ingredients:

champignons – 800 g;
potatoes – 100 g;
onion - 1 piece;
oil (refined, sunflower) – 2 tablespoons;
cream (not very fatty) – 150 ml;
salt (fine) - to taste;
pepper (ground, black) - to taste;
nutmeg (ground) - to taste.

First you need to fry a finely chopped onion in oil. When the onion becomes translucent, add the potato pieces. Simmer until potatoes are soft. Then add champignons cut into slices to the potatoes. Fry over high heat, otherwise the mushrooms may release juice and this will ruin the taste of the soup. Sprinkle the fried ingredients with spices, mix, pour in the cream and simmer for several minutes. Pour in hot water, boil for 2 minutes, then use an immersion blender to blend. If the soup turns out to be too liquid, add a little more hot water and bring to a boil.

Before serving, heat the mushroom soup and garnish each serving with champignons fried in butter and crispy croutons.