How to make mushroom puree soup. Mushroom soup puree - preparing food and dishes

Mushroom cream soup is a double pleasure from the combination of fried mushrooms and a delicate creamy sauce. Mushrooms and cream work great together, they come together almost at the cellular level, turning a boring first course into a real restaurant masterpiece.

The mushroom cream soup recipe will require you to have minimal culinary skills, about half an hour of time and a blender in the kitchen. It is this assistant that will turn ordinary mushroom soup into puree, which even the smallest children will eat with pleasure. The consistency will be very soft and creamy. The aroma is rich, pronounced mushroom, with a light creamy note. Tasty!

Ingredients

• mushrooms 400 g
• onion 1 pc.
• garlic 1 tooth
• butter 30 g
• vegetable oil 2 tbsp. l.
• chicken or mushroom stock 500 ml
• 15% cream 100-200 ml
• wheat flour 2 tbsp. l.
• salt 0.5 tsp or to taste
• ground black pepper 2 chips.
• ground nutmeg 1 chip.
• croutons and parsley for garnish

How to cook mushroom cream soup with champignons and cream

1. I wash the champignons, cut the legs and chop them into slices - not very thin, since the mushrooms will still be mashed. By the way, from white champignons with closed caps, as in the photo, cream soup will turn out light, while from mushrooms with dark "skirts" it will be grayish in color.
2. 
   I cut the onion into cubes, finely chop the garlic with a knife. I heat vegetable oil and a small piece of butter in a pan (literally 15 grams, for flavor). I sauté onion and garlic at the same time.
3. 
   As soon as they become soft, add mushrooms to the pan. Don't salt!
4. 
   I continue to cook over medium heat, stirring, until cooked. It is not necessary to evaporate all the liquid from the pan, as soon as the champignons begin to brown slightly, I remove the pan from the heat (if overcooked, the onion will burn and the soup will be a little bitter).
5. 
   In a saucepan, I melt the remaining piece of butter and fry the flour on it, constantly stirring with a spatula so that there are no lumps and it does not burn.
6. 
   I pour 400 ml of broth into the stewpan to the fried flour - chicken or mushroom will do. Continuing to stir, bring the mixture to a boil. The liquid will gradually thicken and become similar in consistency to jelly.
7. 
   I add fried onions with mushrooms, salt and spices to taste. I stir and again bring the soup to a boil, boil for a minute and remove from heat.
8. 
   I puree with an immersion blender (if you have an enamel pan, it is better to pour the soup into another container so as not to damage the enamel). You should get a thick and homogeneous puree of mushrooms.
9. 
   Now I pour in 100 ml of cream and return the saucepan back to the stove.
10. 
    Stir, adjust the amount of salt to taste. Bring to the desired consistency, gradually add more cream (or broth). I warm it up, but as soon as the first signs of boiling appear, I immediately remove it from the heat.
11. 
    Serve hot creamy mushroom soup. White crackers, chopped and slightly dried walnuts, fresh herbs are perfect for it. Bon appetit!

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.

Almost immediately after they got the first fire. Then the grains of cereal plants were roasted on a fire, crushed and added to boiling water. It turned out to be a kind of modern soup-puree. The first documented soup recipe dates back to the 4th century AD, interesting is the fact that it was a creamy soup based on cereals and meat broth. Later, mushroom cream soup made from champignons appeared in our beloved and native European cuisine and gained incredible popularity. Champignons are grown in artificial conditions and therefore they are easily available at any time of the year and in any place. Many people like the delicate taste of these mushrooms, and if it is supplemented with good natural cream, it becomes even tastier.

Mushrooms go well with dairy products, but some neutral vegetables can also be added to them. For example, potatoes added to mushroom cream soup will not greatly affect its taste, but at the same time add satiety and density. This soup is a real nutritious lunch. From my own experience, I can say that this kind of soup is very, very popular with the home, because there are many lovers of potatoes and their combination with mushrooms.

In addition to potatoes, you can add cauliflower or leeks. If you cook the soup not on water, but on a broth, for example, chicken, then additional meat notes will appear. Chicken with a delicate slightly sweet taste and low fat content for puree soup is just perfect.

Various spices, fresh herbs, if desired, even garlic. Fry ruddy crispy white bread toasts and sprinkle directly on a plate

You can find a lot of options for making mushroom puree soup, but I will only talk about a few of them.

Creamy champignon soup with chicken broth

This is the classic version of mushroom cream soup. By adding passivated flour, it turns out to be thicker and more satisfying, and chicken broth makes the taste rich.

You will need:

• Champignons - 500 gr.;
• Onion - 2 pcs. medium size;
• Chicken broth - 0.5 liters;
• Cream 20% - 200 ml.;
• Butter - 50 gr.;
• Wheat flour - 2 tbsp. spoons;
• Salt, pepper, spices - to taste.

Cooking:

1. Mushrooms cut into slices of medium size, onion into medium cubes or half rings. Despite the fact that later they will be crushed in a blender, the size must be observed - this affects the uniformity of frying and taste.

2. In a large frying pan, fry the onion in a small amount of vegetable oil, then add the mushrooms. Keep the fire moderate, stir occasionally.

3. Mushrooms should soften and decrease in size, it takes about 20 minutes in time. It is not necessary to allow the formation of a golden crust - the vegetables should be as if stewed. During the frying process, a large amount of mushroom broth will form, it must be periodically drained into a mug so that the mushrooms do not boil. This broth is good to add to a common pot, the soup will only benefit from this. Salt the mushrooms while stewing.

3. When the mushrooms have cooled down a bit, grind them in a blender until a homogeneous creamy mass. You can take an immersion blender for this, or you can use a bowl. If you do not have a blender, then pureeing will be quite difficult, as an option, you can use a meat grinder with the smallest attachment. The soup will turn out a little grainy.

4. Pass the flour in butter. To do this, melt the butter in a frying pan, and gradually pour in the flour, stirring constantly so that not a single lump remains. Fry it over medium heat for about a minute, until a pleasant nutty smell forms.

5. Pour chicken and mushroom broth into flour, bring to a boil and remove from heat.

6. Put the grated mushrooms with onions on the fire in a saucepan, salt and pepper to taste. The best thing, of course, is to try them. Champignons, like all mushrooms, absorb a lot of salt, so it's better to judge by taste.

7. Pour the freshly prepared chicken broth with flour into a saucepan with chopped mushrooms and, stirring, bring to a boil.

8. Add cream and bring back to a boil over medium heat.

9. Try the almost ready soup. You may need to add salt or pepper. Add whatever is not enough. By consistency, the soup should turn out to be a liquid, flowing puree, but at the same time homogeneous and velvety.

Serve the finished soup hot. It goes very well with white bread croutons or crackers. Also, when serving, it can be flavored with a piece of butter. This mushroom cream soup is good both as a full-fledged lunch for the whole family, and for a romantic dinner for two.

Mushroom cream soup with potatoes and cream

In this variant, potatoes are used as a thickener instead of browned flour. This recipe is suitable for those who can not eat fried. You can also make it completely vegetarian by replacing the broth with water, and the butter with vegetable oil.

You will need:

• Potatoes - 450 gr.;
• Onion - 1 head;
• Champignons - 600 gr.;
• Water or broth - 1.5 liters;
• Cream 33% - 300 gr.;
• Salt, spices - to taste.

Cooking:

1. Cut the potatoes into medium cubes and throw in boiling broth or water, salt. Cook for about 15 minutes over medium heat until half cooked.

2. Cut the onion and mushrooms into medium slices. In a hot frying pan, first fry the onion in vegetable oil, and as soon as the water from the onion evaporates a little and it is browned, throw the mushrooms there. Saute over moderate heat until all the moisture has evaporated, but without the mushrooms blushing. Approximately 25-30 minutes.

3. Put mushrooms and onions in a pot with boiling potatoes, add salt if necessary, and cook for another 10 minutes, until everything becomes soft and crumbly. The main thing is the readiness of the potatoes, since we have already stewed the mushrooms.

4. Then add the cream, bring to a boil and simmer for another 5-7 minutes.

5. Remove from heat and blend all contents with an immersion blender until smooth.

Serve hot, if desired, you can add greens, croutons or a little butter. Gather the whole family for a delicious hot mushroom cream soup. Bon appetit!

Mushroom cream soup with melted cheese

More high-calorie and satisfying variety. At the same time, the soup is very tender due to the addition of cheese and cream. The melted cheese will not float in pieces, but will completely dissolve in the soup. In this case, it is best to take natural cheese with a classic creamy taste, without additives and smoked smell. Soft cheese in a jar is ideal, as processed cheese bars will dissolve and mix worse in mashed potatoes.

You will need:

• Champignons - 400 gr.;
• Potatoes - 400 gr.;
• Onion - 1 pc.;
• Processed cheese - 200 gr.;
• Cream 20% - 100 ml;
• Chicken broth - 2 liters;
• Salt and spices - to taste.

Cooking:

1. Boil chicken or vegetable broth, or use pre-prepared. Place the pot of broth on the stove and bring to a boil. Put the potatoes cut into small pieces into the boiling broth, salt and cook for 15 minutes over medium heat.

2. Cut the onion and champignons into equal medium slices and lightly fry in vegetable oil. Approximately 20-25 minutes over medium heat, until all moisture has evaporated. The main thing is not to overcook the mushrooms, as soon as they begin to blush, it's time to remove.

3. Then add the mushrooms to the pan to the boiling potatoes and cook until tender for another 5-10 minutes. Bring to taste with salt and spices.

4. Start chopping potatoes and mushrooms with an immersion blender. In the process, add a little soft melted cheese, the whole will not mix completely, and the soup will not turn into a puree. Cheese for soup is best taken soft, natural and without additional flavorings. So sp will turn out tender and creamy in taste.

5. At the very end of whipping, pour in the cream and mix a little more.

The soup is very tender and creamy. For a contrast of tastes, it can be served with spicy wheat croutons. Toast slices of bread in butter or dry in the oven until golden brown. You can lightly sprinkle them with spices. It will turn out very tasty.

Mushroom Creamy Cauliflower Soup

Light and airy, and due to the addition of cabbage inflorescences, the mushroom taste has a more pronounced shade. Cauliflower is a vegetable that goes very well with mushrooms. Such a cream soup with champignons will turn out not only tasty, but also healthy.

You will need:

• Champignons - 300 gr.;
• Onion - 1 pc.;
• Potatoes - 4 pcs.;
• Cauliflower - 5 medium inflorescences;
• Cream 20% - 0.5l.;
• Salt, pepper, butter - to taste.

Cooking:

1. In salted water, boil the cauliflower and potatoes cut into small pieces until tender. Cabbage is cooked for about 3-5 minutes, potatoes for 15-20 minutes. Therefore, put the potatoes to boil first, and then, when it is almost ready, add the cauliflower. But you can cook cabbage and potatoes separately.

2. Cut the mushrooms and onions randomly, into slices of the same size.

3. In a heated pan, fry the onions in butter first, and after a few minutes add the mushrooms. Fry over medium heat until all moisture has evaporated.

4. Put boiled cabbage and potatoes, mushrooms and onions in a blender, salt and season to taste.

5. Pour the entire contents with warmed cream - at first a little, about half, and after grinding until smooth, add as much as you think is necessary for the consistency.

6. Serve the soup hot, if desired, you can add greens, butter or croutons.

Creamy champignon soup with vegetables and cream

The recipe for making soup is not at all complicated, but if it’s more convenient for you when you can see each stage, then the video option is just the way. This creamy champignon soup is not much different from those that I have already described. Only a few more vegetables are added here. A little bit of carrot will enliven the taste and make the color more saturated.

Mushroom cream soup looks great as an independent dish for any meal - breakfast, lunch or dinner. Add toast, croutons, nuts, boiled meat, greens, butter, bacon to it. Experiment, surprise your loved ones with new combinations and invent new recipes. Bon appetit!

Creamy champignon soup with cream is a light first course. Both fresh and frozen mushrooms are suitable for its preparation.

Creamy champignon soup with cream can be garnished with a sprig of parsley

Ingredients

Fresh champignons 500 grams Bulb onions 2 pieces) Beef broth 0 liters Cream 200 milliliters Butter 50 grams Flour 40 grams

• Servings: 3
• Cooking time: 40 minutes

Creamy champignon soup with cream

This is the easiest recipe, it includes a minimum set of vegetables.

Suitable cream and 10, and 20% fat. You can use not only beef, but also chicken broth. The richer it is, the richer the soup will turn out.

1. Cut the onion, fry it in butter.
2. Mushrooms cut into plates, send to the onion. Simmer until the liquid has completely evaporated.
3. Melt butter in a saucepan, add 2 tbsp. l. flour. Let the mixture simmer for a couple of minutes, stirring constantly.
4. Pour in the broth, bring to a boil, add mushrooms and onions, add a mixture of butter and flour, pour in the cream. Turn everything into a puree in a blender. Boil on fire for 2-3 minutes, salt to taste.

In the photo, the cream of champignon soup with cream was decorated with several slices of mushrooms, they must be left whole when slicing.

Creamy chicken mushroom soup with cream

Chicken, porcini mushrooms and cheese are a tasty and satisfying combination.

Required Ingredients:

• 300 g chicken fillet;
• 400 g of champignons;
• 1 onion;
• 200 ml cream;
• 1 processed cheese;
• 50 g butter;
• 300 g of white bread;
• Salt, black pepper to taste.

An immersion blender can be used to make creamy soup. Products can be chopped directly in the pan.

1. Boil the chicken until tender in salted water. Do not drain the broth, pull out the meat, divide into fibers and chop finely.
2. Mushrooms cut into plates. Fry in a pan without oil. Chop the onion, send to the mushrooms. Simmer with the lid closed until the liquid from the mushrooms is completely evaporated.
3. Mushrooms, onions and meat pour 200 ml of chicken broth. Pour in slightly warmed cream. Add melted cheese cut into pieces. Mix everything well, put the mass on fire, boil for a couple of minutes. Grind with a blender, salt and pepper to taste. Add a piece of butter.
4. Bread cut into small cubes. Place on a greased baking sheet. Send to the oven, preheated to 180 ° C, for 5-7 minutes. When the crackers dry, sprinkle them with vegetable oil.

If you need to get spicy crackers, you need to fill them in a plastic bag, pour 1 tbsp. l. vegetable oil and add 3 cloves of garlic, passed through a press. Tie the bag, shake well so that the croutons have time to soak.

Light Cream of Mushroom Soup is a combination of fresh sliced ​​mushrooms, broth and seasonings. The mushrooms are boiled in the broth and then the other ingredients are added along with the cream. These recipes have several ingredients. The quality of the ingredients will make a big difference in the final product, so don't skimp. These recipes call for a lot of large Champignons.

For an extra mushroom flavor, toss some dried mushrooms into boiling water and add them to fresh Champignon mushrooms.

This mushroom soup should not initially be thick. If you like a thick consistency, you can puree a little more and add it to the soup to thicken it. Thyme is the perfect spice for mushroom soup. This is a subtle but real aroma that complements the taste of the Champignons. Regardless of what you like in the soup - you can experiment. It is also recommended to add some fresh Shiitake mushrooms to the soup. Although they are more expensive than regular Champignons, their flavor is much more intense and enhances the rich flavor of the soup.

The real beauty of this soup is that you can walk into the kitchen, mix just a few ingredients together, and then have a bowl of delicious and soothing soup in minutes.

How to cook mushroom puree soup with cream - 15 varieties

Light homemade cream of mushroom soup. Creamy tenderness from healthy vegetables and without excess calories.

Ingredients:

• Fresh champignons - 500 g
• Chicken broth - 600 ml
• Cream 20% - 200 ml
• Bulb - 2 pcs.
• Premium flour - 2 tbsp.
• Vegetable oil - 2 tbsp. l.
• Butter - 40 g
• Salt and pepper - 2 pinches each

Cooking:

Clean the mushrooms and cut into slices. Also peel and cut the onion into cubes. Fry everything in a pan. Transfer to a blender and beat.

Melt the butter in a saucepan. Add flour and stir until the consistency of the sauce. Add mushroom puree. Add broth. Cook until done. Season with spices. Add cream.

Serve with crackers or croutons.

The restaurant version of the soup has an intense flavor and a smooth, creamy texture, unlike the homemade version.

Ingredients:

• Champignons - 600 g
• Onion - 1 pc.
• Celery sticks - 2 pcs.
• Garlic - 3 cloves
• Parsley leaves - a few sprigs
• Thyme - a few sprigs
• Olive oil
• Chicken or vegetable broth - 1.5 liters
• Cream - 75 ml
• Ciabatta - 6 slices

Cooking:

Clean the mushrooms, then finely chop.

Peel and finely chop the onion, celery and garlic and parsley.

Heat olive oil in a large saucepan over medium heat, add onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, cover.

Throw in 4 tablespoons of mushrooms.

Pour the broth into a saucepan and bring to a boil over medium heat, turn the heat to low and simmer for 15 minutes.

Salt to taste, then beat everything with a blender until smooth.

Pour in the cream, heat to a boil, then turn off the heat.

Fry ciabatta in a pan.

Pour soup into bowls, garnish with chopped parsley and remaining mushrooms. Serve with Ciabatta.

The native recipe of this dish, which has become legendary in the world of cooking.

Ingredients:

• Potatoes - 7 pcs.
• Champignons - 300 g
• Butter - 1 tablespoon
• Bulb - 1 pc.
• Cream (fat sour cream) - 1 cup
• Water - 1.5 liters

Cooking::

Peel potatoes and cut into cubes, pour 1.5 liters of water and cook until tender.

Finely chop the onion and fry in butter.

Finely chop the mushrooms and transfer to a pan with onions, fry for 10 minutes. Salt and pepper to taste.

Pour the mushrooms and onions into the pot with the potatoes. Cook everything together over low heat for 2-3 minutes.

Drain the broth (but do not pour it out), chop the potatoes with mushrooms and onions with a blender.

Pour the broth into the puree, stirring to form a semi-liquid mass. Put on fire, bring to a boil, add sour cream or cream. Boil on low heat for another 3 minutes.

Mushroom soup can be served with crackers or dried bread. Garnish with herbs and fried mushrooms.

This recipe is for a classic German mushroom soup. The French influence on German cuisine can be seen in this easy-to-make dish.

Ingredients:

• Champignon mushrooms (peeled, thinly sliced) - 12 pcs / 300 g
• Onion, thinly sliced ​​- half

• Unsalted butter - 3 tablespoons
• Flour - 2-3 tablespoons
• Beef broth - 2.5 cups
• Cream (fatty) - 3 tablespoons
• Egg yolks - 2 pcs.
• Dry sherry - 2 tablespoons
• Cream fresh - 100 ml
• Pepper

Cooking:

Peel and cut the onion as precisely as possible.

In a medium skillet, sauté the onion in 3 tablespoons of unsalted butter until translucent. Add 300 grams of thinly sliced ​​mushrooms. Pass 5 minutes. Sprinkle 2-3 tablespoons of flour on top, cook for 1 minute.

Add 2.5 cups of hot beef broth, bring to a boil, reduce heat and simmer for 1 minute, stirring occasionally.

Add 3 tablespoons of heavy cream and reduce heat to low.

Mix egg yolks with two tablespoons of dry sherry and crème fraîche. Mix in several bowls of hot soup, whisking constantly. Then move the mixture back into the soup.

Heat the soup, but do not boil. Season. Serve with French baguette or bread.

Hearty potato soup, suitable as an independent dish for any guest.

Ingredients:

• Champignons - 300 g
• Potatoes - 4 pcs.
• Onion - 2 pcs.
• Carrot - 1 pc.
• Cream 15% - 400 ml
• Salt pepper

Cooking:

Peel and cut potatoes and carrots. Transfer to a saucepan, cover with water and leave to cook for 15 minutes or until the vegetables are ready.

Peel and chop mushrooms and onions. Fry in a pan. Transfer to bowl with soup.

Beat the soup with a blender. Season with spices. Add cream.

Decorate as desired. Serve with toasted bread.

Homemade gluten-free creamy soups are hard to make, and gluten-free sweet rice flour is a great thickener.

Ingredients:

• Mushrooms (fresh, peeled and chopped) - 300 g
• Onion - 1 pc.
• Garlic - 2 cloves
• Oils - 3 tablespoons
• Gluten Free Sweet Rice Flour - 4 tablespoons
• Gluten Free Chicken Broth - 1 cup
• Cream - 1 cup
• Salt, pepper - or to taste
• Garnish with fresh chopped basil

Cooking:

Saute mushrooms, onion and garlic with oil in a saucepan over medium heat for about 3 minutes. Sprinkle the sweet rice flour over the vegetables and stir to combine everything. Continue cooking vegetables with sweet rice flour while stirring for 2 minutes.

Gradually mix everything in the chicken broth. Add cream and continue to cook over medium heat until the soup thickens. Add salt and pepper to taste.

Cheese and mushrooms are classics of any cuisine. The creamy texture of these ingredients makes it even more enjoyable to consume.

Ingredients:

• Potato - 300 g
• Carrot - 300 7
• Champignon mushrooms - 250 g
• Onion - 1 pc.
• Processed cheese - 2 pieces of 100 g
• Cream 10% - 200 ml

Cooking:

Cut vegetables into cubes. Grate carrots. Onion cut into strips. Add everything to a saucepan, fill with water and cook until tender. Season with spices. To stir thoroughly. Beat with a blender.

Cut melted cheese into pieces. Add to soup. Add cream. Mix everything and turn off the fire.

Peel mushrooms, cut and fry.

Mushrooms pour into bowls with already spilled soup.

This rich, delicious Maitake Mushroom Soup recipe has a complex flavor. An unusual splash of cognac gives a wonderful taste and challenge to French cuisine.

Ingredients:

• Maitake - 300 g
• Dried Shiitake mushrooms, (soaked in 1 cup hot water) - 400g
• Champignons - 400 g
• Olive oil - 3 tablespoons
• Onion (chopped) - 2 pcs.
• Leek (chopped) - 2 stalks
• Celery (chopped) - 2 stalks
• Carrot (chopped) - 1 pc.
• Potatoes (peeled and chopped) - 1 pc.
• Vegetable broth - 4 cups
• Tamari - 2 tablespoons
• Bay leaf - 1 pc.
• Fresh thyme - 2 teaspoons
• Fresh rosemary - 1 teaspoon

Cooking:

Chop all mushrooms. Heat oil in a frying pan and fry everything until golden brown.

Add the mushrooms to the pot along with the shallots, leeks, onions, celery, carrots, and potatoes. Increase the heat to medium, and cook the vegetables for about ten minutes.

Add mushroom soak, broth, tamari, cognac and bay leaf. Bring to a boil, reduce heat and simmer for 30 minutes.

Add thyme and rosemary. Beat everything with a blender until smooth.

Broccoli is extremely healthy, and in a soup with the aroma of mushrooms, it is also delicious.

Ingredients:

• Broccoli - 400 g
• Mushrooms - 250 g
• Potato - 2 pcs.
• Cream or milk - 500 ml
• Butter - 50 g
• Flour - 50 g

Cooking:

Saute the mushrooms in a pan with melted butter. Add some water and flour. Stir to a sauce.

Heat milk or cream with water in a separate saucepan. Add potatoes. After 10 minutes add broccoli and mushrooms. Bring everything to a boil and beat with a blender.

This nutritious creamy soup is bursting with flavor from chicken, carrots, celery and fresh sliced ​​mushrooms.

Ingredients:

• Olive oil - 1 tablespoon
• Chicken breast (cooked) - 400 g
• Carrot - 1 pc.
• Celery - 2 stalks
• Champignon mushrooms (peeled and chopped) - 400 g
• Garlic - 1 clove
• Flour - 1 tbsp
• Thyme - 0.5 tsp
• Pepper
• Cream - ¾ cup

Cooking:

Place the saucepan over medium heat; add butter and olive oil. Add carrots, celery and sautéed mushrooms. Add water and cook until done. Add spices.

Beat the finished soup with a blender. At the end, add cream and diced chicken breast.

The benefits of vegetable soups are not only their low calorie content, but also the feeling of lightness after eating them.

Ingredients:

• Champignons - 300 g
• Bulb - 2 pcs.
• Carrot - 1 pc.
• Potatoes - 4 pcs.
• Cream -100 ml
• Garlic - 1 clove
• Greens -1 bunch
• Vegetable oil - 80 ml
• Salt - 1 tsp
• Pepper - 1/3 tsp

Cooking:

Fry the mushrooms, onion and garlic in a deep saucepan in vegetable oil until tender.

Pour everything with water, season with spices and add all the other peeled and chopped vegetables.

Cook until boiling, then cook for another 5 minutes.

Beat everything with a blender and decorate with herbs.

Cheddar cheese adds extra richness to homemade creamy mushroom soup.

Ingredients:

• Oil - 4 tablespoons
• Champignon mushrooms - 500 g
• Onion - 1 pc.
• Garlic - 5 cloves
• Broth - 2 cups
• Cream - 1 cup
• Nutmeg - 1 teaspoon
• Pepper
• Cheddar cheese (grated) - 300 g

Cooking:

In a saucepan, gently sauté the mushrooms, sweet onion, garlic and salt in the oil until the mushrooms release their liquid and the onions are soft. Sprinkle with flour and stir for 1 minute.

Add chicken broth while stirring. Bring to a boil and boil for 10 minutes. Stir in cream and nutmeg. Add Cheddar cheese and stir until melted. Season with fresh ground pepper to taste.

Remove from fire and serve.

It's satisfying enough, but if you want even more flavor, you can add a piece of steamed chicken or turkey.

This is a very simple soup aimed at dietary cuisine.

Ingredients:

• Mushrooms - 300 g
• Spinach - 150 g
• Cream - 100 ml
• Butter - 50 g
• Salt and pepper - to taste

Cooking:

Melt butter in a saucepan. Fry chopped onion and mushrooms. After a while, add spinach.

You need to fry the mushrooms until they completely evaporate all the moisture from themselves.

Add a liter of hot water, cream and cook until tender. Beat the finished soup with a blender. Decorate with mint leaves.

This easy creamy soup is a great way to use fresh asparagus. The soup is made with a basic white sauce, cream, mushrooms and asparagus.

Ingredients:

• Butter - 2 tablespoons
• Champignons - 400 g
• Flour - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/8 teaspoon
• Cream - 2 cups
• Fresh asparagus - 300 g

Cooking:

Melt the butter in a saucepan over low heat. Add flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add chopped mushrooms and cook for 1-2 minutes. Gradually add the cream and cook until the mixture thickens and starts bubbling.

Wash the asparagus, trim the ends and cut the spears into pieces.

Cook the asparagus in a small amount of boiling water until cooked through, about 5 minutes.

Add a cup of water, add mushroom sauce and asparagus.

Beat with a blender. Season to taste with salt and pepper.

For a richer sauce, use light cream. Asparagus cooking liquid adds extra flavor to the dish.

This recipe is a shortened version of the classic creamy soup so it's easier to make on weekdays without sacrificing flavor.

Ingredients:

• Champignons - 500 g
• Oil - 5 tablespoons
• Onion - 1 pc.
• Flour - 3 tablespoons
• Broth - 4 cups
• Dried parsley - 1 teaspoon
• Bay leaf - 1 pc.
• Thyme
• Egg yolks - 4 pcs.
• Cream - 1/4 cup
• Parsley or croutons for garnish

Cooking:

Heat 3 tablespoons of butter in a saucepan over medium heat. Add onion.

Add flour and continue to stir over medium heat for 3 minutes until flour and onion are well combined.

Add chicken broth, about one cup at a time. Stir constantly until it forms a silky paste and starts to boil.

Add parsley, bay leaf and thyme. Boil over medium heat for 15-20 minutes until the soup reaches the desired thickness.

With boiled mushrooms. Melt the remaining 2 tablespoons of butter in a large skillet until the butter starts to bubble. Add mushroom slices and season with salt. Stir several times. Cook, stirring occasionally, until mushrooms are browned, about 5 minutes. Add mushrooms to soup.

Mix egg yolks and cream in a small bowl. Whisk and slowly add the mixture to the broth. Season with salt if necessary and add more cream. Heat at a lower temperature for another 5 minutes.