Fragrant champignon cream soup is an exquisite first course with a French touch. Soup puree from champignons and other ingredients

Perhaps, dishes with mushrooms can be called one of the most fragrant and rich in taste. As an exquisite, expensive accessory completes the look, mushrooms added to porridge, salad or soup become the main ingredient of the whole dish.

The main thing when cooking mushrooms is to reveal their rich taste. This can be done by frying in good oil or adding aromatic spices. Another true friend of mushrooms is garlic. We will definitely add it to the soup, which will be discussed in this master class.

Chicken broth soup with cream and champignons is one of my favorite soups. It is thick, rich, perfectly seasoned and fragrant! It seems as if there are thousands of different ingredients in this dish that improve its taste. But in fact, all the components are very simple and affordable, the main thing is to cook it with soul. You can cook soup from different mushrooms, champignons, oyster mushrooms and forest mushrooms are suitable. It is important to remember that forest mushrooms require a longer heat treatment. It is also convenient to use frozen mushrooms, they are pre-boiled, they only need to be thawed, after which you can cook the same way as champignons.

In addition to the emotional attitude, there are a couple of other points to consider. This soup tastes best with chicken broth. And besides this, it cannot exist without the addition of fresh greens. Otherwise, there are no secrets and difficulties, so let's get started!

Taste Info Hot soups / Mushroom soup

Ingredients

• 2-2.5 liters of chicken broth (can be replaced with vegetable or water);
• 250 g champignons (fresh or frozen);
• 2-3 large potatoes;
• 1 carrot;
• 1 onion;
• 100-150 ml of cream (10-20 percent);
• 2-3 cloves of garlic;
• a bunch of greens (dill, parsley, green onions);
• vegetable oil;
• salt, black pepper to taste.

How to cook soup with chicken broth with champignons and cream

We prepare the broth, once again we focus on the fact that the most delicious is chicken. Put on a slow fire and bring to a boil. You can use frozen broth, I like to prepare concentrated chicken stock cubes, they must be mixed in a 1: 1 ratio with filtered water.

Let's prepare the rest of the ingredients. Cut mushrooms into slices. Fresh mushrooms are the most convenient option for this. Frozen whole mushrooms will first need to be thawed.

We cut the peeled potatoes into cubes and put them in the chicken broth, which has already boiled.

Three carrots on a coarse grater, onion cut into cubes, three garlic on a fine grater. Fry onions and carrots in hot vegetable oil until golden brown, add garlic almost at the very end.

We send the vegetables fried with garlic to the broth.

In the same pan where the onions and carrots were cooked, fry the mushrooms.

And then we also send them to the pan with the broth after the carrots and onions.

Check if the potatoes are ready. If yes, then pour cream, finely chopped greens into the soup and bring to a boil. If necessary, soup with champignons and cream can be added with salt, and black pepper can also be added.

When the soup is ready, after removing it from the heat, let it brew a little. Serve this wonderful dish with rye or white bread croutons.

Champignons are very popular mushrooms in the preparation of various dishes. They have a rich taste, which is why they are so loved in many countries of the world. They can be consumed boiled, fried, baked, stewed or even raw.

Mushroom soup with cream

Ingredients:

• Fresh champignons - 600 grams,
• Potatoes - 4 pieces,
• Onion - 1 piece,
• Cream - 500 grams,
• Crackers - optional
• Greens - to taste.

Soup - mashed mushrooms has a very delicate and pleasant texture. The taste is quite rich, thanks to champignons and cream. This creamy soup is sure to please the whole family.

Cooking steps:

1. To prepare creamy champignon soup, first finely chop the onion and fry in a pan over medium heat until it turns golden.
2. Cut the champignons into thin layers and add them to the fry to the onion. All the water from the mushrooms must come out.
3. Peel the potatoes and boil in a saucepan, you can add 1 bay leaf for taste and smell.
4. Pour potatoes, mushrooms with onions and greens into a blender bowl. Grind everything well and beat, then add the cream and beat again with a blender.

Ready soup - mashed potatoes spread on plates, and garnish with chopped herbs and croutons. This soup looks very appetizing.

Soup - mashed mushrooms with smoked chicken breasts and cauliflower

Ingredients:

• Fresh champignons - 500 grams,
• Cauliflower - 300 grams,
• Potatoes - 4 pieces,
• Onion - 1 piece,
• Cream - 500 grams,
• Crackers - optional
• Chicken breasts - to taste
• Greens to taste.

Soup - mashed mushrooms with cauliflower and smoked breasts - it's very beautiful and tasty. This soup can be served at the festive table - all guests will be amazed by the taste of champignon puree soup. The recipe and photo can be seen below.

Cooking steps:

1. Boil potatoes and cabbage in a deep saucepan.
2. Fry the onion and mushrooms in a frying pan with butter. The water from the mushrooms should go.
3. Pour boiled potatoes and cabbage into the blender bowl, beat everything. After that, add the fried mushrooms with onions. Grind and whisk again. Now pour the cream into the bowl and put the greens, whisk and arrange the soup on plates.

Garnish for this soup will be greens and smoked breasts, which you should put on top of the mashed soup. To any soup - mashed potatoes are usually served croutons, but this is a matter of taste.

Mushroom cream soup with chicken broth and melted cheese

Ingredients:

• Chicken broth - 500 ml,
• Champignons - 500 grams,
• Potatoes - 4 pcs.,
• Onion - 1 pc.,
• Processed cheese - 2 pcs.,
• Dill - to taste.

Delicious soup - mashed potatoes with cheese and mushrooms turns out tender and unusual. Everyone should definitely try the cream-soup of champignons. The recipe is absolutely simple, and it takes very little time to cook.

Cooking steps:

1. First, boil the chicken broth, then put the potatoes in it and let it boil.
2. When the potatoes are ready, grate the curds into the broth and mix so that they dissolve.
3. Pour the broth with potatoes into a blender and chop so that the potatoes are not visible at all.
4. Fry the onion and mushrooms in a frying pan with oil. Put the fried champignons with onions into a blender and chop everything again.

Put the finished soup - mashed potatoes into bowls, and decorate with chopped herbs on top. This soup must be served hot. The soup can be served with croutons cooked without eggs.

Lenten cream - champignon soup

Ingredients:

• Potato - 3 pcs.,
• Carrot - 1 pc.,
• Onion - 1 pc.,
• Champignons - 300 grams,
• Garlic - 1 clove,
• Flour - 1.5 tbsp.

When there is fasting, many people do not know what to cook. And some do not even realize that even in fasting you can cook delicious and hearty meals. This mushroom puree soup is very tasty, lean and beautiful.

Cooking steps:

1. Take water in a saucepan, put potatoes, carrots and half of the onion. Put on medium heat. Salt.
2. Fry onions and mushrooms in a pan, add salt.
3. When the vegetables are cooked, put them in a blender, pour in a little broth, and then put the mushrooms with onions. Grind all this well with a blender so that no pieces remain. When everything is chopped, transfer the soup to bowls.

You can decorate this soup with any vegetable products. This cream soup can be eaten during the entire fast and for those who decide to lose weight a little.

French cuisine has given the world exquisite soups made in the form of creams and cream soups. One of the most common recipes is champignon soup, which has a huge number of cooking options.

Classic recipe

Rinse the mushrooms under cold water and then finely chop. Then fry the mushrooms in a well-heated pan for 10-15 minutes.

Put the mushrooms from the pan and fry finely chopped onions in the same oil.

Peel potatoes, cut into cubes. While the mushrooms are fried, boil the potatoes in salted water for 20-25 minutes.

Pour the broth (chicken or meat) into the pan, add mushrooms and potatoes, and then cook for another 15 minutes. Pour a glass of milk, mix thoroughly, cook for 10 minutes.

Approximately 5-6 minutes before readiness, pour flour into the soup through a sieve, add salt and pepper. Flour is needed in order to make the soup puree thick and look like sour cream.

Blend the mushroom soup with an immersion blender until smooth. Serve at the table.

Mushroom cream soup with champignons

• 350 gr. champignons;
• 4 potatoes;
• 2 onions;
• 30 gr. butter;
• cream (20%) - 450-500 ml;
• bread croutons - 30 gr.

Calorie content (per 1 serving) - 421 kcal.

First you need to boil the potatoes. To do this, the potatoes need to be washed, put in a saucepan and after the water boils, cook for 20-25 minutes. Readiness can be checked by poking the potatoes with a fork - if soft, then it's time to remove from the stove. To make the potatoes boil faster, you can cut it into 2-3 parts.

While the potatoes are cooking, prepare the onions and mushrooms. Onions need to be peeled and then cut into small cubes. Wash mushrooms and cut into slices. Put a frying pan on a slow fire, melt the butter and fry the onion until golden brown. Add champignons to the onion, mix and fry over low heat under a lid until cooked.

When the potatoes are ready, drain the water, but not completely. Approximately 150-200 gr. pour water from under the potatoes into a glass - it can come in handy. Add the fried mushrooms and onions to the pan to the boiled potatoes, pour in the cream, salt, pepper and mix with a blender until smooth.

If it suddenly seems that the soup is too thick, add water from under the potatoes (half a glass) to it and mix again. Puree soup is ready - serve with croutons.

Mushroom soup with melted cheese

Required Ingredients (for 4 servings):

• champignons - 500 gr;
• 200 gr. processed cheese;
• 2 onions;
• 2 carrots;
• croutons or crackers - 35 gr;
• greens (parsley, dill) - to taste;
• 40 gr. vegetable oil.

Average cooking time - 45 minutes.

Calorie content (1 serving) - 180 kcal.

First you need to prepare the base - frying of onions, carrots and champignons. To do this, peel the onion and cut into small half rings. Peel the carrots and then grate. Put the pan on the stove, add vegetable oil and let it warm up well.

Fry the onion in a pan until transparent. Add carrots to the onion, mix and fry for another 8-10 minutes. At this time, while the onions and carrots are fried, finely chop the mushrooms. If the mushrooms are large, cut into 4 parts, if small, it will be enough to cut them in half. Add mushrooms to onion, mix thoroughly. Cover the pan with a lid. Mushrooms need to be fried over low heat.

At this time, prepare the broth. Pour 1 liter of water into a saucepan and bring to a boil. Put the roasted carrots, onions and mushrooms into boiling water and mix, let it boil for 7-8 minutes. Then grate melted cheese into the pan, you can do it directly on the weight above the pan. Leave the soup to cook for 20-25 minutes, make sure that the melted cheese is completely dissolved. You need to salt and pepper the soup 4-5 minutes before it is ready, always taking into account the salt in the processed cheese.

Rinse and finely chop the greens and prepare croutons or crackers. Pour mushroom soup-puree from champignons with melted cheese on plates, add croutons and herbs, serve.

Lean mushroom soup with oatmeal

Ingredients (for 4 servings):

• 350 gr. champignons;
• 120 gr. oatmeal (hercules flakes);
• 1 medium onion;
• 30 gr. vegetable oil;
• parsley - to taste.

Cooking time - 40 minutes.

Calorie content (1 serving) - 167 kcal.

Peel the onion, cut into thin half rings. Put the onion in a well-heated frying pan with vegetable oil and sauté until a golden color and a characteristic caramel aroma are formed.

While the onion is fried, rinse the oatmeal under cold water. Those flakes that will float to the surface must be drained along with water, otherwise they will be too hard in the finished dish. Oatmeal is needed in order to thicken soup-puree without the help of flour or starch.

Rinse the mushrooms under water, cut into slices and add to the onion. Stir in the onion and cover with a lid, put on a slow fire. When the mushrooms and onions are ready, transfer them to a saucepan and pour water (1l.).

Add the soaked oatmeal to the pan and boil for another 15 minutes. Salt. Stir constantly for the last 6-7 minutes - so the oatmeal does not burn. After removing the soup from the heat, let stand for 8-10 minutes, during which time the soup will thicken noticeably.

Beat the slightly cooled soup with a blender until a creamy consistency. Sprinkle with cilantro or parsley before serving.

Cream soup of champignons and vegetables

Ingredients (for 4 servings):

• 250 gr. champignons;
• 150 gr. broccoli;
• 2 medium sized potatoes;
• 1 carrot;
• leeks - 2 pcs. (use only the white part);
• 1 onion;
• 40 gr. vegetable oil.

Average cooking time is 45 minutes.

Calorie content - 192 kcal.

Peel the onion, cut into small cubes. Cut the white part of the leek into rings. Grate carrots through a large grater.

Pour vegetable oil into a frying pan, then heat well. In a pan, sauté the onion for 4-5 minutes, and then add the carrots. Stir, cover and fry for 7-8 minutes. Wash the mushrooms, cut out the rhizome, cut into thin layers and add to the onion. Stir and fry for another 12-15 minutes.

Pour 800-900 ml of water into the pan, peel the potatoes, cut into cubes and throw into the pan, boil until half cooked. Salt the broth, pepper. Rinse the broccoli, cut into florets and lower into the broth, let it cook for another 4-5 minutes. Broccoli cooks very quickly, so it's important not to overcook them.

Add vegetables and mushrooms from the pan to the broth, mix and bring to readiness for another 5 minutes. Remove from heat and blend with an immersion blender until smooth. Pour into bowls, add a pinch of herbs and serve. If desired, mushroom soup-puree with vegetables can be decorated with grated cheese, croutons or capers.

Cooking Tips

Mushrooms for cream soup can be used fresh, frozen, and dried. Frozen mushrooms the night before cooking, it is better to shift from the freezer to a regular shelf in the refrigerator. Otherwise, sharp defrosting in the microwave will kill all the vitamins and beneficial trace elements contained in mushrooms. But dried champignons will give the soup a richer flavor.

According to the canons of French cuisine, the main secret of the success of any puree soup is the right base, that is, the broth on which it will be cooked. In most cases, cooks use chicken or meat broth made from lean meat. But cream soups are traditionally cooked with milk or sour cream - hence the name, such a soup looks like a cream.

You can buy croutons at any store, or you can make your own. To do this, just cut the loaf, sprinkle with olive or vegetable oil and dry in the oven.

Soup thickeners should be carefully chosen. If this is flour, then you need to add it gradually, sifting - otherwise there will be lumps. For density, culinary experts advise using onions.

Potatoes for making soup-mashed potatoes must be completely ready, otherwise there will be difficulties with mashing.

By replacing animal products with vegetable ones, puree soup can also be prepared on fasting days. For example, exclude cream, milk and eggs from the composition, and replace butter with vegetable oil.

It is better to cook soup "at once". In the refrigerator, such a soup will harden, and when reheated, the taste will not be the same as immediately after cooking. This is especially true for soups that contain heavy cream or vegetable oil - when heated, they rise to the surface, forming a dense fatty film.

Among all the first courses that exist in cooking, soups prepared with mushrooms stand apart. Champignons, the noblest of mushrooms, are excellent for making thick puree soups. Mushroom puree soups are distinguished by their indescribable aroma, rich puree-like broth and rich taste. Delicate texture, fragrant pulp and soft, almost creamy taste of mushrooms will make the perfect champignon soup.

The Secret to Making Delicious Mushroom Soup

Whatever recipe you choose, remember that mushroom soups are almost impossible to spoil. These mushrooms are so malleable in cooking that cooking with them is a real pleasure. But, if you are determined to cook the perfect champignon soup, as in the best French restaurants, we advise you to take note of a couple of relevant tips.

• With or without cream?

Mushroom soup with the addition of milk cream is a win-win option. Cream and champignons in a pair give the first course an appetizing creamy shade and a pleasant texture. The higher the fat content of the cream, the more concentrated the broth will be. The calorie content of the dish also depends on whether you take light 10% cream or more fatty 15-20%. The recipe allows the use of cream of the fat content that appeals to you in such dishes. If counting calories is not important to you, then in favor of taste, we advise you to choose a product with a higher percentage of fat content.

• A minimum of spices and seasonings

Many housewives have a sincere love for spices and seasonings that improve the taste of dishes, and are ready to flavor almost every more or less suitable recipe with them. But mushroom soup is good on its own without any additives. Mushroom puree soup has a delicate aroma, which is easy to interrupt with an unsuccessfully selected spice, and then nothing can save the dish. If you can't live without spices, try making mushroom soup with white ground pepper. It will not drastically affect the taste of the dish, but will add a small spicy note. Also, the recipe does not prohibit adding a pinch of nutmeg to the mushroom soup.

• Choosing mushrooms

Mushroom puree soup is good to cook from fresh champignons. Mushrooms should have a pleasant aroma, uniform color without darkening and inclusions. If it is not possible to cook a dish of fresh mushrooms, then frozen ones are quite suitable. The taste of frozen mushrooms will not be affected if they were stored in good faith and did not experience temperature changes. Be sure to pay attention to the shelf life of frozen champignons - freshly frozen mushrooms are stored for no more than one and a half months. Before preparing mushroom soup, be sure to defrost the mushrooms at room temperature.

How to cook?

We suggest you prepare a thick champignon soup with the addition of potatoes and cream. A simple recipe and affordable ingredients are the key to a delicious and rich first course. Arm yourself with a culinary mood, and go ahead - cook a delicious mushroom masterpiece!

Cooking time: ~1 hour

Servings: 10

To prepare a delicious champignon soup, you will need the following ingredients:

Advice! This recipe is good because the dish is not liquid, but with a thick rich texture, thanks to the potatoes. In a properly cooked mashed soup, "a spoon is worth it." If you want variety or more airy taste, then the recipe allows you to replace potatoes with cauliflower (200-300 g).

1. First you need to prepare mashed potatoes. To do this, peel the potatoes, cut into quarters, pour cold water (until completely covered) and put on fire. After boiling, salt, cook until softened for about 15 minutes. Pour hot broth from boiled potatoes into a separate container (if possible, leave 300-400 ml). Mash potatoes with a piece of butter in mashed potatoes.

2. Peel the bulbs, wash and chop.

This is interesting! Using this recipe, you can replace onions with softer texture and flavor of leeks. It must be cut into rings and follow the further cooking instructions. Leek goes well with all the ingredients that the recipe contains.

3. Wash the mushrooms, disassemble into hats and legs. If frozen mushrooms are used, they must first be thawed. Finely chop the mushroom pulp.

4. Heat vegetable oil in a pan, put onions. Lightly fry in oil.

5. Put the champignons to the onion in the pan. Mushrooms may release juice, especially if a defrosted product is used. Mix the onion with mushrooms, salt / pepper to taste and cook until the liquid has completely evaporated.

6. Put the fried mushrooms with onions into a blender container and chop. In the absence of a blender, you can scroll the mushroom mass twice through a meat grinder.

7. Put the chopped mushroom mass into a saucepan with mashed potatoes.

8. Pour the mushrooms and potatoes with milk cream and the remaining broth after boiling the potatoes. Season with salt and pepper.

Important! If the soup turns out to be too thick in your opinion, and there is no more potato broth or cream, you can slightly dilute the mass with warm boiled water. The recipe also allows the replacement of cream with milk or sour cream diluted with water, but in this case the taste of the dish will suffer a little.

9. Grind the almost ready soup again with a blender at low speed for 1-2 minutes.

10. Put the pot of soup on the fire, cook for 5-7 minutes, stirring occasionally. Bring the soup to a boil and immediately turn off the heat (do not boil!). Arrange the dish on portioned plates, sprinkle with fresh chopped parsley.

Hot champignon soup is ready! As an addition to such a dish, you can serve home-made croutons by drying the diced loaf in the oven. Also, croutons with an egg, fried toast or bread are good for thick mushroom soup.

You can also watch a video on this topic:

In contact with

Creamy champignon soup with cream can be found in modern restaurants all over the world. It is ordered by both celebrities and sports coaches. And all because it is unique in its composition and benefits, since healthy ingredients such as mushrooms and cream are an indispensable source of energy and nutrients to saturate our body. People are trying to buy in stores and order as many vegetables and fruits as possible in restaurants, avoiding the use of dye additives.

Soups are necessary for the proper functioning of the body. That is why doctors recommend using them as often as possible. Mushrooms contribute to the proper functioning of the digestive system, as well as cleanse the body of metabolites and toxic compounds. In their composition, these mushrooms contain vitamins of groups B, D, E, PP; minerals such as: potassium, calcium, zinc, selenium, copper and manganese, iron, phosphorus; 20 amino acids, among them irreplaceable: tryptophan.

Cream is useful for its lecithin, which has a beneficial effect on the functioning of blood vessels, protects against atherosclerotic plaques, and maintains an acceptable level of cholesterol in the blood. People who suffer from stomach diseases should definitely include soups with cream in their diet.

Ingredients such as champignons and cream go well with both vegetables and all kinds of cereals that can be added to soups. Now it has become fashionable to use fruits, so the variety of recipes will surprise even the modern gourmet. Try to combine a variety of products, and you will be surprised how well and usefully you can diversify your family's daily diet.

Stick to the advice, choose only fresh produce. Thanks to this criterion, your dishes will be as healthy as possible. And since now almost the whole world is concerned with healthy eating, it has become easier to do this.

How to cook creamy champignon soup with cream - 15 varieties

If you have never cooked a creamy champignon soup with cream before, then you should start with the simplest recipe, which is the one described below.

According to the cooking style, the recipe will not take much time, and nevertheless you will enjoy a delicious dish. It's easy to make, so if you're a busy person and don't have much time to cook dinner, try this recipe.

Ingredients:

• Chicken broth - 600 ml
• Onion - 2 pcs
• Refined sunflower oil - 2 tbsp. l
• Butter - 40 g
• Wheat flour - 2 tbsp. l
• Ground black pepper - 2 pinches
• Cream 20% - 200 ml
• Salt 2 - a pinch
• Fresh champignons - 500 g

Cooking:

First, prepare the broth. To do this, take a small piece of chicken, and pour 600 ml of purified water, put on fire and cook for about 36-40 minutes. Remove the chicken from the resulting broth.

Wash and cut into cubes the onion with champignons.

Fry for 20 minutes onions with mushrooms with a pinch of ground black pepper and salt.

Melt the butter in a saucepan and fry 2 tbsp. flour for 1-2 minutes.

Add chopped mushrooms to the pan, pour in the broth and bring to a boil. Boil for 5-7 minutes.

Pour in the cream, bring to a boil and remove from heat.

Add salt, pepper, spices to taste.

Serve with croutons.

It surprises with its originality in the preparation of cream soup of champignons with cream with the addition of melted cheese. At first glance, simple ingredients, but the taste of the soup is very spicy.

Processed cheese should be taken liquid, from jars. It differs in taste and composition.

Ingredients:

• Mushrooms - 1 kg
• Bulb - 1pc
• Processed cheese - 100 g
• Cream - 150 ml

Cooking:

Chop the mushrooms and put into a bowl.

Fill them with water, bring to a boil.

Remove the foam that appears, add salt, pepper, spices to taste.

Cook covered for 20 minutes.

Drain the resulting broth into a separate pan.

Grind mushrooms and melted cheese in a blender.

Finely chop the onion and fry.. Add to the mushrooms.

Pour the warmed cream and a little broth into the pan.

Bring to a boil.

Decorate with greenery.

Many people cannot do without adding potatoes to their soup. For them, there is a separate recipe with a wonderful combination of all available ingredients.

Ingredients (5-7 servings):

• Champignons - 500 g
• Potatoes - 2 pcs. (medium)
• Onion - 1 pc.
• Cream 11% - 200 ml
• Butter - 50 g
• Vegetable oil - 2 tbsp. l.
• Salt, black pepper, nutmeg
• dried loaf of bread

Cooking:

Peel potatoes, cut into cubes and boil in 500 ml of water.

Peel the mushrooms, onion and cut into cubes.

Saute mushrooms and onions for 5-10 minutes.

Pour the fried ingredients into a pot of water, boil for 5 minutes.

After that, grind the contents of the pan in a blender.

Add cream, salt, spices.

Bring to a boil.

Peel the loaf from the crust, cut into even cubes.

Place in the oven for 10 minutes at 170-180°C.

Mix the croutons with garlic and olive oil, add to the finished soup.

Most modern chefs use chicken to make soups, it is a useful protein for the body, and also saturates it with additional calories. It gives us energy for the hectic everyday life.

Ingredients:

• Chicken breast - 1 pc.
• Potatoes - 6-8 pcs.
• Carrot - 1 pc.
• Onion - 1 pc. big size
• Chopped champignons - 200 g.
• Cream 25% - 200 g.
• Melted cream cheese - 200 g.
• Vegetable oil
• Black pepper
• Crackers
• Greenery

Cooking:

Cut the chicken breast into equal parts, fill with purified water, bring to a boil, cook under the lid for 15 minutes.

Peel carrots and onions. Onion cut into small cubes. Grate carrots on a fine grater. Fry until done.

Peel potatoes, cut into 4 equal parts, add to boiling broth, cook together with chicken breast for about 15 minutes.

Wash the mushrooms, cut into cubes, fry until tender for 15 minutes.

Ready potatoes ceiling. Add fried onions with carrots and 1/3 of the broth. Whisk with a blender.

Add melted cheese, spices, salt, pepper to the mixture to taste. Beat until a homogeneous mass is obtained.

Pour in the cream and champignons, mix. Add the remaining broth so that the soup has a consistency similar to kefir. Boil 5 minutes.

Cut the chicken breast into cubes. Add to soup.

When serving, decorate with herbs and croutons.

This soup is distinguished by its high calorie content. If you want a quick and high quality lunch, then this recipe is for you.

Ingredients:

• Potato - 3 pcs.
• Chicken fillet - 300 grams
• Dill greens - about 1 bunch
• Flour - 1 tbsp
• Leek - 1 pc.
• Carrot - 1 pc.
• Butter - 1.5 tbsp.
• Cream 20% - 250 grams
• Green peas (pickled) - 1 can

Cooking:

Put chicken and potatoes in purified water, cook for 45 minutes until tender. Strain the broth.

Peel the onion and carrots, grate the carrots on a fine grater, cut the onion into small cubes. Fry until cooked through for 10 minutes. Then put in the flour and pour in the cream. Simmer until the whole consistency is thick.

Put meat, potatoes, greens, vegetables with cream and green peas in a blender. Grind. Add the broth to the mixture and stir.

Garnish the soup with green peas and herbs.

This recipe differs from the rest in that it contains a large amount of potatoes, which means that in consistency it will resemble air mashed potatoes. It should only be served warm.

Choose potatoes designed exclusively for cooking soups.

Ingredients:

• 7 medium potatoes
• 300 g mushrooms
• 1 tbsp butter
• 1 bulb
• glass of cream
• 1.5 liters of water

Cooking:

Peel the potatoes, cut into cubes, cover with water, cook until fully cooked.

Peel the onion, finely chop and fry over low heat until tender.

Wash the mushrooms, chop as finely as possible and add to the onion, fry for 10 minutes.

Send the contents of the pan to the broth, boil for 3 minutes.

Drain the resulting broth into a separate bowl, chop the mushrooms with onions and potatoes in a blender.

Slowly pour the broth into the resulting mixture and be sure to stir until you get a homogeneous mass that resembles a delicate cream.

Put the pan on the fire, add the cream, boil for 4 minutes.

Serve warm with croutons.

Fans of spicy, spicy dishes choose this recipe.

Ingredients:

• 1l. vegetable or mushroom broth
• 500gr. fresh champignons
• 50 gr. butter (butter)
• green onion greens
• 3 garlic cloves
• 1 tsp fresh thyme;
• 50 gr. flour
• Cream 1 cup
• Spices, salt

Cooking:

Wash, finely chop the mushrooms.

Heat the oil in a frying pan, fry the finely chopped green onion with thyme.

Add mushrooms, spices, garlic, fry until fully cooked and add flour at the end of cooking.

Send the fried vegetables to a blender, chop, then add the mixture to the hot broth, bring to a boil. Boil 2 minutes.

At the end of cooking, add cream, mix.

Decorate with greenery.

Cream soup of champignons with cream - vegetable platter

This soup recipe is suitable after heavy loads in the gyms. It is not only useful, but also delicious.

Ingredients:

• Potato - 260 gr.
• Carrot - 2 pcs.
• Cauliflower - 300 gr.
• Peas (canned) - 110 gr.
• Onion (bulb) - 2 pcs.
• Greens, salt, pepper

Cooking:

Peel potatoes, cut into small cubes.

Peel the carrots, rub on a grater.

Divide the cauliflower into umbrellas.

In boiled water, send potatoes, carrots, cabbage and peeled onions - whole. Salt, pepper to taste.

Cook until fully cooked. Remove the onions from the broth.

Add green peas.

Blend the contents of the pot with a blender.

Serve hot, garnish with mushroom slices.

All the ingredients of this soup are rich in useful vitamins and minerals. If you are a supporter of a healthy diet, then try cooking according to the recipe described below.

Ingredients:

• 50 gr. cauliflower
• 500gr. mushrooms
• 1 cup 25% cream
• 2 onions
• 1.5 l. water
• 50 gr. flour
• 50 gr. butter (butter)
• Salt, pepper, spices
• Greenery

Cooking:

Wash, cut the mushrooms into strips, fry with onions until tender. Salt, pepper to taste.

Bring the water to a boil, add the fried vegetables, boil for 2 minutes.

Wash the cabbage, divide into umbrellas, send to the broth, cook for another 7 minutes.

Add flour to melted butter in a frying pan, sauté until brown.

Then add cream, spices, salt, simmer.

Send the contents of the pan to the broth, heat, not boiling.

Ready soup, grind in a blender to a liquid consistency.

Gourmets all over the world are attracted to this soup. It tastes exquisite with a delicate wine aroma. Suitable for a pleasant pastime in good company.

Ingredients:

• 4 things. potatoes
• 1 bulb
• 400 grams of fresh champignons
• 2 cloves of garlic
• 1.5l. vegetable broth
• 1 cup cream
• Small croutons
• 50 gr. butter (butter)
• 1 glass of dry white wine
• 30 gr. olive oil
• Spices, salt.

Cooking:

Peel potatoes. Boil until done.

Mushrooms cut into strips, fry in butter and olive oil.

Add finely chopped onion to the mushrooms, sauté. At the end, pour in the wine, chop the garlic, pour in the broth.

Stew under a closed lid until fully cooked.

Add spices, salt to taste.

Combine cooked potatoes, stewed vegetables, add cream, heat. Then beat with a blender.

The soup is ready.

The most unusual recipe for this type of soup. Many young people in restaurants order it.

Ingredients:

• Champignons - 300g
• Shallot - 200g
• Leek - 200g
• Garlic - 3 cloves
• White mushrooms - 500g
• Cream 30% - 400 g
• Milk - 200 g
• Fresh thyme - 2 sprigs
• Cognac - 30 ml
• Sea salt
• Freshly ground black pepper
• Herbs of Provence
• Sugar
• Olive oil - 50 ml
• Butter - 50 ml

Cooking:

Clean the mushrooms, cut into cubes.

Cut the leek into half rings.

Cut shallots into cubes.

Finely chop the garlic, fry in olive oil until tender.

Then add onions, mushrooms, thyme, fry, stirring.

Salt, pour in cognac and set fire to completely evaporate the alcohol.

Transfer the mushrooms to a saucepan, add milk, cream. Bring to a boil. Beat with a blender until smooth. The consistency should be of medium thickness.

Serve to the table, garnished with slices of mushrooms and herbs.

If you have no time to cook, but you need to treat your loved ones to a delicious dish, then try this recipe.

Before boiling potatoes, be sure to wash off excess starch from it.

Ingredients:

• 700 g mushrooms
• 2 potatoes
• 1 small onion
• 150 ml cream of any fat content
• 350 ml potato broth
• 150 g blue cheese
• Nutmeg
• Sunflower oil
• Salt and pepper

Cooking:

Peel the potatoes, boil until tender. Do not pour out the water.

Peel the potatoes.

Peel the onion, finely chop, fry with finely chopped mushrooms until cooked through for 10 minutes.

Combine with broth and boil.

Whip all the pulp of potatoes with vegetables in a blender.

Add cream with broth.

Add finely chopped cheese. Boil the soup until you get a homogeneous mass.

Infuse for 30 minutes.

Spicy and no less delicious cream soup. Most often it can be found in hotels where we go on vacation in the summer.

Ingredients:

• 125 ml cream
• 6 ml dry white wine
• 500 ml chicken broth
• 300 g champignons
• Butter - 20 gr.
• 1 tsp Dijon mustard
• 200 gr. Broccoli

Cooking:

Boil the broth.

Mushrooms cut into cubes, fry in butter until tender, add chopped broccoli.

Pour in wine, mustard, salt, pepper, spices. Simmer for 10 minutes.

Pour everything into a blender bowl and beat until smooth.

If you like seafood, make mushroom soup with shrimp.

Ingredients:

• Chicken broth - 2 cups
• Large shrimp - 250g.
• Fish sauce - 1 tbsp
• Champignons - 150 gr.
• Lime - 0.5 pcs.
• cilantro - 1 sprig
• Salt, pepper, spices

Cooking:

Wash, cut the mushrooms into cubes.

Add defrosted shrimp to boiling water.

Boil 2 minutes.

Remove shrimp from water, cool, peel.

Place a pot of broth on the fire, bring to a boil. Add mushrooms, cook for 15 minutes.

Remove the zest from half a lime. Squeeze out the juice. Add to broth.

Then add the shrimp with fish sauce to the broth. Boil 10 minutes.

Send the contents of the pan to a blender, beat.

Salt, pepper. Decorate with greenery.

Ingredients:

• Onion - 1 pc.
• Champignons - 600 gr.
• Cream - 1 tbsp.
• Olive oil - 2 tbsp
• Butter
• Thyme
• Flour - 50 gr.
• Bouillon
• white pepper
• Nutmeg
• Toast

Cooking:

Finely chop the onion, fry in olive oil until tender.

Cut the mushrooms into slices, add to the onion, fry. Add spices, salt to taste.

Melt butter in a saucepan, add flour. Pour in the broth.

Then pour mushrooms with onions into boiling water. Whisk with a blender. Pour in a glass of cream. Continue whisking until smooth.

Rub the nutmeg to taste.

Bake the toast cubes in the oven until done.

Serve the soup warm, garnishing with toast cubes on top. You can also add some garlic and herbs.