Delicious creamy mushroom soup. Mushroom soup with cream: classic and originality

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.

Delicate and fragrant cream of champignon mushroom soup - dinner decoration! Suitable for children and for those who follow the figure.

• 400g champignons
• 500g potatoes
• 1 bulb
• 300 ml cream
• 300 ml chicken broth (you can cube)
• salt pepper

Peel the potatoes, cut into small pieces and boil in salted water until tender.

My mushrooms, cut.

Cut the onion, fry. Add mushrooms and fry until all liquid has evaporated.

Turn potatoes into puree.

Puree the broth, cream, mushrooms, onions and potatoes in a blender. Salt, pepper and send everything back to the pan. Bring to a boil and remove from heat. Ready!

Adding some brussel sprouts and spinach for an even healthier soup! Bon appetit!

Recipe 2: mushroom cream soup in a slow cooker (with photo)

This soup pleases with a delicate texture and harmonious taste, because it is made on the basis of milk. Additional ingredients contribute to the achievement of taste balance. In addition, the culinary process should please with surprising ease, because we will cook it in a slow cooker.

• 600 grams of mushrooms (the best option is champignons);
• 800 milliliters of milk;
• 250 grams of cream;
• classic cube for making broth;
• 150 grams of butter;
• flour;
• spices and herbs: parmesan, oregano, cilantro.

At the very beginning, whisk milk and oregano in a blender.

Cut mushrooms and onions into pieces.

Cut off one-fourth of one hundred and fifty grams of butter and put in a multicooker bowl. Turn on the "Frying" mode by setting it for 15 minutes.

Add the mushrooms to the softened butter. It is best that both ingredients let the juice flow.

Then pour the contents from the bowl into a blender, pouring milk into it.

You need to beat for about two to three minutes. The consistency should be homogeneous, and at the same time visually resemble porridge.

Put the rest of the butter in the slow cooker, turning on the "Soup" mode.

Add flour and fry for one minute, being careful to stir the mixture constantly.

Pour in the milk to be boiled.

Now the second part of the dish must be placed in a blender, taking care of thorough mixing. After that, you need to boil the base of the soup.

Cut cilantro, grate cheese. At this time, the mass will boil.

Add cream after five minutes. Remember to constantly stir. The soup should boil.

To decorate the finished soup, use grated cheese, cilantro.

Recipe 3: Mushroom Cream of Mushroom Soup (Step by Step Photos)

Cream soup is a thick, rich first course made from pureed ingredients: vegetables, meat, fish. Such soups are not only tasty and nutritious, but also good for digestion, so they are often used in baby and diet food. Mushroom cream soup is usually found on the menu of most restaurants. Try making it in your home kitchen, it's pretty easy.

• champignons 500 gr
• potatoes 3 pcs
• onion 1 pc
• broth or water 1.5 liters
• cream 11% 200 ml
• Parmesan cheese 50 gr
• vegetable oil for frying 100 ml
• ground black pepper

Mushroom cream soup can be boiled in water, then it will be less high-calorie. But on chicken broth, the soup will turn out richer and tastier. It is not necessary to start cooking this soup with boiling broth. When preparing the broth, pour the desired amount into a plastic container and put it in the freezer. If necessary, it can be quickly thawed in the microwave and used.

Clean the champignons from the ground and debris with a brush, rinse under running water and put in a colander to dry. Never put mushrooms in water - they have a loose structure and are instantly saturated with moisture, which will worsen their taste.

Peel and cut the potatoes into cubes, put in boiling broth or water. Bring to a boil, salt, reduce heat, cover with a lid, leaving a gap for steam to escape and simmer for 20 minutes.

Chop the onion.

Heat the vegetable oil in a frying pan and sauté the onion over low heat until translucent.

While the onion is sautéing, chop the mushrooms.

Add the mushrooms to the pan and fry together with the onions over low heat for 20 minutes. Stir, be careful not to burn. Salt and pepper at the end of frying.

By this time, the potatoes have already been boiled in the pan, add the fried mushrooms to it, bring to a boil and cook for 5 minutes.

Remove the pan from the heat, grind the potatoes and fried mushrooms with a blender until smooth. Be careful not to burn yourself with hot splashes!

Add the cream to the soup, return the saucepan to the heat and bring to a boil. Stir, as thick mass may burn.

Add the grated cheese to the soup and cook for 5 minutes while stirring. Taste the soup, adding salt and pepper if needed. If the soup seems too thick for you, add a little boiling water.

Cover the soup with a lid, turn off the heat and let it brew for 10-15 minutes. You want to eat this deliciousness quickly, but take your time - because of the thick consistency of the soup, it is easy to get burned.

When serving, add a few drops of olive oil with truffle to the plate - this will give the dish an additional cheese-mushroom flavor.

Recipe 4, step by step: creamy champignon cream soup

Having tried at least once the perfect combination of cream with mushroom soup, you will love this dish forever. Your kids will definitely love it, but the main benefit of creamy champignon soup is that it is healthy and does not harm a slim figure.

• champignons - 500 gr
• onion - 1 pc.
• potatoes - 3 pcs
• cream - 200 gr

Start by preparing the required amount of food: fresh mushrooms, onions, cream and potatoes. Place them on the countertop in flat dishes so that it is convenient for you to cook.

Wash and finely chop the onion following the recipe. Turn it into small neat cubes, it is better to throw out the green core. For a small pot, one onion is enough, but you can add a little more so that the finished mushroom soup tastes sweet.

Potatoes for cream soup must be peeled, washed thoroughly under running water, and then cut into small cubes. Pour them to the bottom of the pot in which our fragrant mushroom soup will be cooked, pour the required amount of water and cook until the potatoes are ready. It should be soft enough, or rather fall apart when touched with a fork or spoon.

Now onion cubes can be sent to a hot frying pan with a small amount of vegetable oil. Fry them until they become soft, first translucent, and then golden.

Mushrooms for the cream soup recipe should be thoroughly washed, cleaned from the ground, then dried and cut into thin petals or quarters.

When the potatoes are ready, add the fragrant mass of mushrooms and onions to it, season it all with spices and salt to taste. Cool the products a little, pour them into a blender porridge and turn into a mass with a uniform consistency.

The next step in the cream soup recipe is to mix the mushroom puree with the cream. After this procedure, it is also desirable to send the soup to the blender bowl.

When all preparations are completed, the consistency of the soup should be moderately liquid and without lumps.

Serve ready-made creamy cream soup with champignons. Bon appetit!

Recipe 5: Mushroom Soup with Cream Sauce

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!

• 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

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.

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.

As soon as they become soft, add mushrooms to the pan. Don't salt!

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).

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.

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.

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.

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.

Now I pour in 100 ml of cream and return the saucepan back to the stove.

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.

Serve hot creamy mushroom soup. White crackers, chopped and slightly dried walnuts, fresh herbs are perfect for it. Bon appetit!

Recipe 6: mushroom puree soup with nutmeg and cream

This recipe is almost perfect, there is nothing superfluous in it, it is quite simple and allows you to enjoy fragrant mushroom stew in 40 minutes of cooking.

• mushrooms 0.5 kg;
• onions 1-2 pcs.;
• broth or water 0.5-0.6 liters;
• cream 10% (or more) 150-200 ml;
• butter 50 gr.;
• wheat flour 2 tbsp;
• black pepper, salt;
• nutmeg.

We clean the onion from the husk, rinse and cut into half rings, cubes or straws. In fact, the shape of the cut does not really matter, since we will grind it later anyway.

Mushrooms should be washed well and cut off the lower parts of the legs. If you do not have the youngest and most tender champignons, then you can clean the hats from the film. But in general, champignons are rarely cleaned.

We cut the mushrooms for frying into small pieces or plates, but it is not necessary to grind much.

We put the pan on medium or high heat, pour a little oil.

First, fry the onion until soft (about 5 minutes).

Then throw in the mushrooms. Fry for 7-10 minutes, during this process the mushrooms will darken. So that a lot of moisture does not come out, a little flour or starch is sometimes added to the pan. But I just waited for the released moisture to evaporate.

Remove from heat and leave alone, it's not scary if the mushrooms cool down.

Throw the mushrooms with onions into a blender to turn into a puree. You will need to add a little broth (or water) so that the consistency is not very thick.

If you have an immersion blender, then the recipe will be easier for you. Throw mushrooms with onions into boiling broth (instead of point 5) and turn into mashed potatoes. Unless part of the broth is better left to regulate the density.

In a saucepan (liters per 2) on a small (or medium) heat, melt the butter and sift the flour there. We heat the mixture for 1 minute, it will become slightly darker and a nutty smell will appear.

Followed by chicken broth and mushrooms.

Add mushroom puree to the pan and mix with the addition of broth. Thus, you will achieve the density that you need. Of course, some of the water will evaporate, but we still have to add cream, so there is no reason to worry.

Bring the soup to a boil and lower the heat.

Add ground black pepper and salt to your taste.

Pour in the cream, stirring constantly, and add a pinch of nutmeg. As soon as it starts to boil, turn off the gas and let it brew for 10-15 minutes under the lid.

Serve with croutons, smoked meats and sour cream. Sprinkle with grated cheese and garnish with herbs.

Recipe 7: Creamy Cream Soup with Champignon Mushrooms

Delicate and light cream soup with a pronounced taste of mushrooms and bechamel sauce will be an excellent dish for lunch. It will appeal to fans of champignons, and even those who are skeptical of them.

• champignons 500 gr
• onion 350 gr
• butter 50 gr
• wheat flour 40 gr
• cream 20% 200 ml
• water 600 ml
• ground black pepper

Thoroughly wash or peel the mushrooms, cut into slices. Peel and finely chop two onions. Heat a frying pan with 10 g of butter, add mushrooms and onions and fry over high heat, stirring constantly. Cook until the released liquid has evaporated. At this time, melt 40 g of butter in another pan, add flour, stir and cook until golden brown.

Add fried mushrooms with onions to the flour mixture and stir.

Pour the cream into the mushrooms, stir, without removing from the heat.

Pour in water or broth (chicken, vegetable or mushroom), stir and bring to a boil. Boil 5 minutes. Add salt and pepper to taste.

Remove from heat and puree the soup with an immersion blender. The more thoroughly beaten, the more tender the consistency of the soup will turn out.

Mushroom cream soup is ready! For decoration, you can fry slices of mushrooms over high heat and add chopped greens.

Recipe 8, simple: mushroom delicious cream soup with cream

• Champignons: 450 g
• Onion: 1 pc.
• Cream 10%: 200 ml
• Flour: 2 tablespoons
• Butter: 50 g
• Sunflower oil for frying: 1 tablespoon
• Salt: to taste

Soup with champignons and cream is an amazingly tasty and fragrant soup. The soup is prepared as simply as possible from very affordable products. Mushroom soup with cream at the end of cooking can be chopped with a blender and you get mushroom puree soup. Cream perfectly complements the mushroom broth, giving the soup a special tenderness.

Compound:

• Water - 3 l
• Champignons - 800 g
• Potatoes - 3-4 pieces
• Onion - 1 pc.
• Cream - 350 ml (fatter is better, I used 20%, but 10% is also possible)
• Salt - to taste
• Ground black pepper - to taste
• Dried herbs (dill, parsley) - to taste

Cooking:

Wash mushrooms thoroughly and cut. The finer the mushrooms are chopped in the soup, the better. I cut each mushroom in half, and then cut each half into slices.

Peel the potatoes and cut into strips or cubes. Before adding to the soup, rinse the potatoes under running water to wash off excess starch. So when cooking the soup, starch foam will not form.

Boil water in a deep saucepan. Put potatoes with mushrooms in boiled water.

Boil potatoes with mushrooms for 20 minutes until they are fully cooked. Mushrooms at first will seem a lot, but in the end they will boil down and their number will become optimal.

While cooking the broth, peel the onion and cut it into small cubes. Heat some vegetable oil in a frying pan and add the onion. Saute the onion until soft and golden in color over low heat for 10 minutes. Constantly stir the onion so that it does not burn. I prefer not to add carrots to the sautéing for soup with champignons and cream, it seems to me superfluous in this soup. But you can experiment and choose the option you like.

After 20 minutes of boiling the mushroom broth, put the fried onions into the soup and pour in the cream. Immediately add salt, pepper and dried herbs. Bring soup to a boil and turn off. Do not let the soup boil, otherwise the cream may curdle a little.

If you are making mushroom cream soup with chicken or beef broth, it is better to cook it in advance so that you spend very little time on the soup itself. Purchase mushrooms the day before. If the mushrooms are in your refrigerator for more than 2 days, I recommend peeling them from the top peel on the hats.

Put a pot of water (or broth) on the fire, boil it. Peel the potatoes (it is better to wash them in advance so that the dirt does not come into contact with raw potatoes), wash, cut into large pieces and dip in boiling water. Salt to taste. Boil until potatoes are cooked.

While the potatoes are cooking, fry the onions in the melted butter. It must be peeled and cut into cubes, and the size is not particularly important, since we will interrupt all the ingredients with a blender. Fry the onion until transparent.

When the onion becomes transparent, add the mushrooms, cut into slices or plates, fry together for about 10-12 minutes. First, water will stand out from the mushrooms, then it will evaporate and the mushrooms will acquire a ruddy color.

Once the water has evaporated, remove the pan from the heat. Add salt and black pepper to onions and mushrooms. It is better to take freshly ground pepper, as its taste and aroma are better felt in the finished dish.

When the potatoes are cooked (pierce them with a fork - if they are soft and break, then it is ready), drain the water from them. I recommend setting aside 1 cup of potato water in order to dilute too thick soup. Add the contents of the pan to the potatoes. Pour cream over all ingredients.

Turn on the immersion blender and lower it into the pot. Grind the ingredients for 5-7 minutes until smooth. If it seems to you that the soup is too thick, dilute it with water in which the potatoes were boiled, or with broth.

Bring cream of mushroom soup to taste by adding spices to it. As you can see, the consistency turned out to be creamy, it does not drain from a spoon.

Pour creamy mushroom cream soup in portions and serve immediately. This fragrant first course will surely please your loved ones and diversify the usual family dinners.

Adviсe:

• If you are making mushroom soup, buy only fresh, quality mushrooms. Pay attention to their appearance - the hat should be white, without any spots, dents and other damage. The champignon leg should be dense, without voids.
• If you still have to cook from darkened mushrooms, it is better to clean them. Otherwise, the soup will turn out to be an ugly dirty brown color.
• You can add a little carrot to the onion frying - it will give the soup a pleasant sweetish aftertaste.
• Butter for frying can be replaced with vegetable oil.
• To give mushroom soup a rich mushroom flavor, serve it with a dash of truffle oil or paste.
• Try adding a couple of tablespoons of dry white wine to a frying pan where onions and mushrooms are fried. This will give the soup a very interesting taste (alcohol will evaporate very quickly when heated).

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Mushroom cream soup of forest mushrooms with chicken

If the previous recipe called for mushrooms from the store, this soup consists of fragrant forest mushrooms that you can pick yourself. Just imagine: on a warm autumn day, you are walking through the forest with your family or friends, picking mushrooms, and upon returning home, you treat everyone to the fragrant mushroom soup that you just picked. It is unlikely that anyone will not like such a treat.

Ingredients:

• Forest mushrooms (honey agarics, porcini mushrooms and others are suitable) - 300-350 g;
• Chicken fillet - 1 pc.;
• Potatoes - 1-2 tubers;
• Bulb onion - 1 medium onion;
• Butter - for frying;
• Cream of any fat content - 150 ml;
• Drinking water - 1 l;
• Salt, spices - to taste.

Cooking:

1. First of all, place the chicken in water, salt and put to boil. On the broth that will come out of it, we will cook the soup, and the chicken itself will be a decoration.
2. While the fillet is being cooked, take care of the mushrooms: they need to be sorted out so that there are no worms, and then rinsed very thoroughly under running water to ensure that all sand and other contaminants are removed.
3. Peel the onion, chop and fry in butter (the shape of the cut does not matter - later all the ingredients will be crushed with a blender).
4. Chop the mushrooms and add them to the onions - let them fry.
5. Peel the potatoes and cut them not too large, add to the boiling chicken fillet broth.
6. Season the onion with mushrooms to taste, mix well and fry for another 2-3 minutes. Mushrooms should be lightly browned on all sides.
7. Transfer the mushrooms and onions to the broth.
8. Remove the fillet, cool a little and cut into thin slices - they will be needed for decoration.
9. Boil the rest of the ingredients together for 10-15 minutes, and then grind with an immersion blender until smooth.
10. Add cream to the soup and beat well again. At the end, try and bring to taste.
11. Pour the finished soup into bowls and put the chicken slices on it. Decorate as desired and serve hot.

• If you are unlucky with the harvest and you don’t have enough forest mushrooms for soup, you can supplement the missing volume with oyster mushrooms.
• You can use frozen mushrooms to make this soup recipe. They should be thawed first and then cooked as fresh.
• If dried mushrooms are used, they must first be soaked in warm water and left for a couple of hours to swell. Then squeeze and cook as directed in the recipe.
• Be careful! When picking mushrooms yourself, take only those that you are sure of. Even the smallest poisonous mushroom that accidentally gets into the pan can cause poisoning to a large number of people.
• To make cream soup less greasy, you can replace cream with milk.
• If you do not have cream and milk, you can replace them with melted cheese. It should be added to the pan 1-2 minutes before the end of cooking. During this time, he will have time to dissolve and give the future soup a pleasant creamy taste.
• To decorate creamy mushroom soup, you can use fried mushroom slices, bacon pieces, fresh or dried herbs, white bread croutons, sesame seeds, nuts, grated parmesan, mozzarella pieces and other ingredients.
• You should not add ingredients to mushroom cream soup that can interrupt its delicate taste - fresh cilantro, ginger, hot chili and other foods that have a sharp taste.

From champignons with cream - a task that even a novice cook can do. We offer several recipes.

Creamy champignon soup with cream: recipe number 1

For the soup you will need the following products:

• fresh or frozen champignons - about 800 grams;
• several potato tubers;
• 1 carrot and 1 medium-sized onion;
• 150 ml cream with a fat content of 20%;
• half a pack (about 100 grams) of butter;
• salt, pepper, bay leaf.

Cooking technology

Wash the potatoes, remove the skin, cut into slices and boil together with the mushrooms in a small amount of water. There is no need to cut the mushrooms. Put salt, peppercorns into the broth and melt the butter in a frying pan or saucepan. Finely chop the onion, rub the carrot. Sauté vegetables in oil. Pour in the cream. Once the potatoes and mushrooms are cooked, remove them from the pan. Also remove the parsley and pepper from the broth. Add the fried onions and carrots to the mushrooms. Grind all vegetables with a blender. Pour in the broth. Adjust the density with the amount of liquid. Mix well again, adding salt if needed. Ready-made mushroom cream soup with cream, serve with sour cream. You can add croutons and greens.

Simple Creamy Mushroom Soup

Here is another simple and delicious recipe. To cook it, you need:

• 0.5 kg of fresh champignons;
• 3 medium sized potatoes;
• about 200 grams of cauliflower (fresh or frozen);
• 1 medium carrot;
• packaging (about 200 grams) of cream 20% fat;
• leek;
• a piece of butter;
• salt.

Cooking technology

Boil peeled and washed champignons for half an hour. Add carrots, cut into thin sticks, potatoes, cauliflower and leeks to them. Cook until vegetables are soft. Salt. Drain most of the broth into a separate container. Puree the remaining vegetables with a blender. Pour in a glass of cream and whisk again. When adding vegetable broth, adjust the thickness of the soup. Bring to a boil, but do not boil. Drizzle creamy champignon soup with butter and serve with sprigs of herbs.

Mushroom cream soup with garlic

This recipe includes the following products:

• a liter (5-6 glasses) of any broth or plain water;
• 0.5 kg fresh or (for example, champignons);
• 4 medium potatoes;
• 1 onion and a couple of cloves of garlic;
• 2 medium sized carrots;
• chopped greens (dill, basil, oregano, parsley);
• salt, peppercorns, bay leaves;
• vegetable oil for sauteing;
• piece of butter.

Cooking technology

Put a container with broth or water on the fire. As soon as the liquid begins to boil, throw mushrooms into it. Cut the potatoes into small cubes and add to the mushrooms. In a frying pan, sauté onions and carrots, which must first be chopped. Finely chop the garlic and add to the vegetables in the pan. Pour in some broth and simmer the dressing for 20 minutes. After that, put the onion mixture in a saucepan with mushrooms, salt, add pepper and parsley. Cook until the vegetables are fully cooked. 5 minutes before turning off, put a piece of butter in the soup. Use a blender to bring the finished dish to a puree state. Serve creamy champignon soup. The photo shows how you can decorate the dish.