Creamy champignon soup: 5 traditional step-by-step recipes

Hi all! Let's prepare with you now a cool champignon puree soup with the addition of cream. I offer several traditional recipes for this dish, thanks to which you can create a hearty lunch for your loved ones.

It is quite simple and quick to prepare. And it turns out very tasty, nutritious and, at the same time, affectionate. You can bring it to a creamy state using a blender, mixer or an ordinary masher.

Any fresh mushrooms, including forest ones, are suitable for making cream soup. But in winter they are difficult to find. But champignons can be purchased in stores every year. That’s why they are so popular among housewives.

The ingredients of our dish certainly include cream. You can take them at any fat content, depending on your own preferences. If desired, they can be replaced with sour cream.

And for connoisseurs of such dishes, I would like to suggest looking at more recipes for cheese and onion soup. I’m sure they won’t leave you phlegmatic either, because they also turn out tasty, light and very nutritious.

Creamy champignon soup in a blender

We'll start with a simple, but very common recipe. The soup comes out light, smooth mixture and very tasty. If you wish, you can even omit the onion if you don’t like it. Do everything else as described.

Ingredients:

Champignons – 500 gr
Onion - 1 pc.
Chicken broth or water - 600 ml
Cream 20% – 200 ml
Butter - 40 g
Flour - 2 tablespoons
Vegetable oil - 2 tablespoons
Salt, pepper - to taste

Manufacturing:

1. Peel the champignons and cut into slices. Cut the peeled onion into cubes. Heat a frying pan and pour in vegetable oil. Then put the mushrooms and onions there, add salt and pepper and fry until done. This will take approximately 7-10 minutes.

Several slices can be fried separately until golden brown to decorate the dish later.

2. Now put them into a blender, add 200 ml of chicken broth or just boiled water. Bring to a puree. You can also use a submersible analogue, a mixer or an ordinary masher.

3. The next step is to melt the butter in the saucepan in which you will cook the soup, and add flour there. Stir and fry it for 2 minutes.

4. Next, transfer the mushroom mixture there, pour in 400 ml of broth and stir. Bring to a boil, then cook for 6-7 minutes over medium heat. After this, pour in the cream, add salt, pepper and stir.

5. Bring the soup to a boil and turn off. Cover with a lid and let it brew for a while. When pouring portions into plates, you can add croutons, fresh herbs and fried pieces of champignons. It's up to you.

Traditional recipe for creamy soup with potatoes and champignons

This recipe is also considered a “classic of the genre.” Puree soup with the addition of potatoes and other vegetables will be the most satisfying and nutritious. Therefore, I suggest you cook it for you and feed your family.

Ingredients:

Potatoes - 7 pcs.
Champignons – 300 gr
Butter - 1 tablespoon
Onion - 1 pc.
Cream 20% – 200 ml
Water - 1.5 liters

Manufacturing:

1. Peel the potatoes and cut into cubes or slices, at your discretion. Place them in a saucepan and cover with water. Cook for about 20 minutes after boiling.

2. Peel the champignons and cut into pieces. Cut the onion into small cubes. Then put butter in a frying pan and heat it. When it's hot, add the chopped ingredients. Add salt and pepper to taste and fry for 10 minutes, stirring constantly.

3. Place the fried mushrooms and onions into the pan with the prepared potatoes and cook for another 2-3 minutes. Next, pour the broth into another container and, using a blender or mixer, bring the contents of the pan to a puree state. After this, pour back the broth as needed, add cream and stir.

4. Taste for salt and add more as needed. Bring to a boil, cook for another 3-4 minutes and turn off. Let it brew for a little while and serve. The puree soup turns out tender, satisfying and very tasty.

Mushroom soup made from champignons with cream and melted cheese

Cheese cream soup with mushrooms and vegetables should appeal to all family members. It is immediately affectionate, light and, at the same time, very nutritious. The ingredients include hard cheese, but this is not necessary. I just like it better this way.

Ingredients:

Champignons – 500 gr
Onion - 1 pc.
Potatoes - 3 pcs.
Cream - 300 ml
Processed cheese – 100 gr
Hard cheese - 50-70 g
Salt, pepper, spices - to taste
Butter - 1 tablespoon
Burning boiled water

Manufacturing:

1. Peel the mushrooms and onions. Roughly chop them. Place the pan in which you will cook the soup on the stove, add butter and heat. When the butter melts, add the chopped champignons and onions. Reduce heat, add salt, pepper, spices and fry for 7-10 minutes.

2. Next add the peeled and cut into small pieces potatoes. Pour in hot boiling water so that it does not slightly cover the food (as for stewing) and cook until the potatoes are ready, 10 -15 minutes.

3. Then pour in the cream and mash everything with a blender or other means at hand into a puree-like mass. This can be created directly on fire. When you have kneaded it enough, you can add more water if it seems too thick for you.

4. Next add melted cheese and grated hard cheese on a small grater. Stir and cook for another 4 minutes. After cooking, cover with a lid, let stand for 10 minutes and pour into portioned plates.

Recipe for making champignon cream soup in a slow cooker

I offer a simple recipe for multicooker users. Here you just need to cut all the ingredients and wait until the end of cooking. No cotton at all. And in the end, you will get a decent lunch that will satisfy the whole family.

Ingredients:

Champignons – 400 gr
Potatoes – 400 gr
Onion - 1 pc.
Water – 600 ml
Cream 10% – 100 g
Salt, pepper, spices - to taste

Manufacturing:

1. Cut the champignons and peeled potatoes into medium pieces. Peel the onion and cut into cubes. Place in a multicooker bowl and pour in water. Close the lid of the unit and turn on the “Soup” or “Stew” mode for 1 hour.

2. After the program has finished, add salt, pepper and cream. Use a blender to puree everything. The soup is ready, you can pour it into bowls and serve.

Video on how to make champignon cream soup with cream and potatoes

Watch the video recipe, where the creator explains and indicates another variation of making creamy soup with champignons. The ingredients include not only mushrooms, but also vegetables, which will add extra richness to your dish. See details and aspects.

Ingredients:

Champignons – 300 gr
Potatoes - 500 gr
Carrots - 1 pc.
Onion - 1 pc.
Vegetable oil - 3 tablespoons
Water - 2-2.5 liters
Cream - 150-200 ml
Salt - 0.5 teaspoon
Bay leaf - 1 pc.
Ground pepper and spices - to taste

Champignon cream soup

In this section, our creators share recipes for creamy champignon soups with step-by-step photos and instructions. We will tell you and show you how to prepare mushroom cream soup from champignons quickly and deliciously!

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Recipes for mushroom puree soups from champignons

Ingredients

Champignons – 500 g

Onions – 2 pcs.

Butter – 30 g

Vegetable oil – 2-3 tbsp. l.

Wheat flour – 1.5 tbsp. l.

Dark ground pepper – 0.5 tsp.

Crackers - for serving

Ingredients

Champignons – 300 g

Potatoes – 400 g

Cream (10-20%) – 400 ml.

Onions – 1-2 pcs.

Snow white bread – 5 slices

Vegetable oil – 2 tbsp. l.

Ground dark pepper - to taste

Ingredients

Champignons – 300 g

Onion (large) – 1 pc.

Potatoes – 300 g

Processed cheese – 2 pcs.

Butter – 4 tbsp. l.

Parsley – 2 roots

Vegetable oil (for frying) – 2 tbsp. l.

Dill - to taste

Ingredients

Champignons – 500 g

Processed cheese – 200 g (do not confuse with cheese products)

Potatoes – 4 pcs.

Nutmeg – 0.5 tsp.

Greens – 4 sprigs

Butter – 50 g

Pepper to taste

Cream 20% – 200 g

Ingredients

Champignons – 600 g

Potatoes – 300 g

Garlic – 3-4 cloves

Vegetable oil – 1-2 tbsp.

Butter – 1-2 tbsp.

Wheat flour – 1 tbsp. (with a slide)

Broth/water – 0.8-1 l

Cream – 100-200 ml

Ground dark pepper - to taste

A mixture of Provençal herbs/dried thyme – 1-2 tsp. (taste)

Parsley – 0.25 bunch (for serving)

Soy sauce – 1-2 tsp. (optional)

Ingredients

Chicken thigh – 150 g

Potatoes – 1-2 pcs.

Celery – 1 stalk

Processed cheese – 100-150 g

Greens - a few sprigs

Salt and pepper, h.m. - taste

Ingredients

Champignons – 250 g

Nutmeg – 5 g

Butter – 100 g

Bouillon cube – 1 pc.

Spices - to taste

Greens - to taste

Ingredients

Fresh champignons – 500 g

Onions – 150 g

Potatoes – 200 g

Cream 20% – 500 g

Salt, pepper - to taste

Bay leaf – 2 pcs.

Fresh rosemary – 2 sprigs

Fresh thyme – 3 sprigs

Water or broth - 2 cups

Olive oil – 2 tbsp.

Ingredients

Garlic – 7-8 cloves

Champignons – 200 g

Onions – 1 pc.

Meat broth (chicken) – 300 ml

Burger buns – 2 pcs.

Vegetable oil – 1 tbsp.

Salt and pepper - to taste

Ingredients

Onions – 1 pc.

Petiole celery – 4 pcs.

Large tomato – 1 pc.

Champignons – 300 g

Fresh herbs - a few sprigs

Olive oil – 2 tbsp.

Pepper, h.m. - taste

Cream 15% – 100 ml

Ingredients

Champignons – 500 g

Squash – 700 g

Potatoes – 200 g

Garlic – 2 cloves

Salt, pepper - to taste

Vegetable oil – 3 tbsp.

Marjoram - to taste

Parsley - to taste

Ingredients

Buckwheat – 1 glass

Potatoes – 1 pc.

Champignons – 250 g

Thyme, basil - to taste

Salt, pepper - to taste

Vegetable oil – 2 tbsp.

Ingredients

Fresh champignons – 250 g

Cauliflower – 250 g

Onions – 1 pc.

Butter – 30 g

Cream 30% fat – 100 ml

Water (vegetable broth) – 200 ml

Pepper and salt - to taste

Ingredients

Champignons – 300 g

Garlic – 2 cloves

Sunflower oil – 50 ml

Salt, pepper - to taste

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Creamy champignon soup: 5 favorite recipes

Probably almost everyone has tried cream of mushroom soup in different cafes and restaurants. But not many people dare to try cooking this dish in their own kitchen, thinking that this requires some special culinary knowledge and special equipment. but that's not true. Even a novice housewife can prepare this light, tender soup.

When choosing champignons, preference should be given to young mushrooms grown on a special farm. It is better if they are medium in size, not large. These mushrooms are even softer and cook faster.

It is better to fry onions and mushrooms separately from each other. When fried, both mushrooms and onions release a lot of water, so if you combine them, they will cook in it.

If frozen mushrooms are used for soup, you must first defrost them. Then you need to dry the mushrooms with a napkin.

In order to give the soup a suitable thickness, flour is used.

Cream is always added to the soup at the very end. Next, bring the soup to a boil and immediately remove from the stove. It is not allowed to boil the soup after adding cream!

1. Mushroom puree soup with cream and potatoes

This is one of the most favorite recipes for pureed mushroom soup. Thanks to the presence of potatoes, the dish becomes even more satisfying, and it is even easier to achieve a suitable dense mixture. To make this soup, you should give preference to snow-white potato varieties.

Champignons 500 gr;
Butter 50 g;
Potatoes 1 kg;
Onion 1 piece;
Cream of any fat content 200 gr.

1. Peel the potatoes and cut into small cubes.

2. Pour water over the potatoes and place on the stove.

3. While the potatoes are cooking, finely chop the onion and champignons.

4. Melt butter in a frying pan and add onion, fry until golden brown and transfer to a bowl.

5. In the same frying pan, fry the mushrooms until tender and add them to the onions.

6. Next you need to check the potatoes. It should practically fall apart when touched with a spoon. Next, you need to drain the water from boiling the potatoes into another container. Add a little in the pan so that the water level is slightly higher than the potatoes. Add mushrooms and onions.

2. Creamy champignon soup: traditional recipe

The soup prepared according to this recipe has a soft, creamy mushroom taste and a very tender mixture. And production takes a minimum of time.

Chicken or vegetable broth 0.6 l;
Champignons 0.5 kg;
Onions 2 pcs;
Cream 25% 250 ml;
Butter 50g;
Flour 40 gr;
Salt and pepper to taste;
Vegetable oil;
Greenery;
Garlic croutons.

1. First you need to cook the broth or boil ordinary water. Then - cool.

2. Peel the onion and chop finely. Fry in a small amount of vegetable oil until golden brown.

3. While the onions are frying, finely chop the mushrooms. Transfer the onion to a separate bowl and fry the mushrooms until tender. Combine with onion.

4. Transfer the onions and mushrooms into a blender bowl, or into some kind of pan if the blender is submersible. Add about 200 ml to the mushrooms and onions. broth or water. Mix everything well so that not a single lump remains.

5. Now in an unstained frying pan you need to melt the butter and fry the flour in it until golden brown. Then slowly pour in 200 ml. broth and bring to a boil. A few minutes after boiling, you need to beat the sauce with a blender so as not to miss any lumps.

6. Add mushrooms and sauce to the remaining broth, salt and pepper. Place on the stove and bring to a boil. Remove from stove.

7. Next you need to wait about 5 minutes and pour cream into the soup. Place on the stove again and bring to a boil. As soon as the soup boils, immediately remove the pan from the stove.

When serving, decorate with herbs. Serve with garlic croutons.

3. Creamy champignon soup with melted cheese

Another recipe for light mushroom soup. Thanks to the addition of processed cheese, the dish acquires an even more pronounced creamy taste. You just need to take real cheese, for example President or Hochland. If you use a cheese product (with milk fat substitutes), you can greatly spoil the final taste and smell of this beautiful soup.

Champignons 500 gr;
Onions 2 pcs;
Potatoes 500 gr;
Water or any broth 1.5 liters;
Butter 50 g;
Processed cheese 100 gr;
Salt and pepper to taste;
Greenery
Garlic croutons

1. Place water or broth on the stove. While it is boiling, you need to peel and finely chop the potatoes.

2. As soon as the water or broth boils, immediately add potatoes to the pan and cook for about 20-25 minutes.

3. While the potatoes are cooking, chop the mushrooms and onions. Later fry in butter until golden brown.

4. Once the potatoes are cooked, you need to add mushrooms and onions to the pan. Cook for about 5 minutes.

5. Now you need to remove the pan from the stove, let it cool slightly and blend everything with a blender. Make sure that there are no lumps left.

6. Next, you need to put the soup on the stove again and bring to a boil. Add cheese and cook over low heat until the cheese is completely dissolved.

7. As the cheese dissolves, add salt and pepper to taste. Let simmer for 2-3 minutes and remove from heat.

Serve with garlic croutons and garnish with herbs.

4. Creamy champignon soup with chicken

This recipe is ideal for dietary nutrition. Thanks to the presence of chicken in the composition, this soup is not only tasty and healthy, but also quite nutritious. It also cooks quite quickly.

Chicken leg without skin 1 piece;
Potatoes 0.5 kg;
Champignons 0.5 kg;
Carrots 1 piece;
Onion 1 piece;
Cream 25% 250 ml;
Salt and pepper to taste;
Greenery;
Garlic croutons.

1. Pour water (about 2 liters) over the leg and cook.

2. While the meat is cooking, peel and finely chop the vegetables.

3. Fry the mushrooms in a small amount of vegetable oil until all the moisture has evaporated. Then you need to add chopped vegetables to the mushrooms, pour in half the cream and simmer until tender for about 10-15 minutes. Let it cool and blend everything with a blender, not missing a single lump.

4. Next you need to separate the meat from the bones and add it to the mushrooms and vegetables.

5. Now you need to pour the second half of the cream into the soup. If necessary, dilute the puree soup with hot chicken broth to a suitable mixture, add salt and pepper. Bring to a boil and immediately remove from the stove.

Serve with garlic croutons and garnish with herbs.

5. Creamy champignon soup with cauliflower

This soup is also perfect for a diet menu. Light, tasty and, thanks to the cauliflower, very necessary. Cabbage not only provides the soup with vitamins, but also helps achieve the desired puree mixture.

Potatoes 0.5 kg;
Champignons 0.5 kg;
Cauliflower 0.5 kg;
Carrots 1 piece;
Onion 1 piece;
Cream 25% 250 ml;
Salt and pepper to taste;
Greenery;
Garlic croutons

1. First you need to peel the potatoes and carrots. Next, lower the vegetables into the pan and add the cauliflower. Add water and set to cook.

2. While the vegetables are boiling, you need to finely chop the onions and mushrooms. Then fry them one by one until golden brown.

3. Once the vegetables are ready, you need to add them to the mushrooms and onions, pour in half the cream and simmer for about 10-15 minutes.

4. Let it cool slightly and blend everything with a blender, without missing a single lump. Pour in the second half of the cream and add broth from cooking vegetables as needed.

5. Salt and pepper to taste. Bring to a boil and immediately remove from heat.

Serve with garlic croutons and garnish with herbs.

Soup puree of champignons and other ingredients

Content

Recipe for delicious creamy soup with mushrooms

Vegetable options for a dietary and low-calorie recipe

Lenten champignon puree soup. Recipe with broccoli

How to create creamy champignon soup with cream and chicken?

How to cook champignon cream soup with cheese?

So many flavors, so many recipes

Recipe for delicious creamy soup with mushrooms

Making cream soup is very easy and quick. On the Internet you can find a large number of recipes with step-by-step instructions, videos and photos that will help you cope with any task, even if you are a novice cook.

Cream soup with champignons is dietary and low-calorie. It can be lean, or it can be prepared with the addition of poultry, which will give it an even richer taste. Mushrooms and meat will make the soup the most satisfying and nutritious, but if you are on a diet or have given up meat, try making cream of mushroom soup with vegetables.

Vegetable options for a dietary and low-calorie recipe

Vegetarian or Lenten puree soup is easy to make if you follow the step-by-step recipe with video or photo. Here you can safely improvise and combine any vegetables. For example, mushroom soup made from champignons can be prepared with broccoli and spinach, zucchini and cauliflower.

It’s incredibly easy to prepare such a creamy soup in a slow cooker. All you need are your favorite ingredients, spices and water. Vegetables and mushrooms must be filled with the required amount of water, set to “Cooking” mode, seasoned and cooked until fully cooked. Then the contents of the multicooker bowl are crushed with a blender and voila! - cream soup is ready!

Lenten champignon puree soup. Recipe with broccoli

To amaze your guests and family, we recommend trying creamy broccoli and mushroom soup. To reduce the calorie content of the dish, you can cook the soup without potatoes and without cream. Diet soup will be a good meal that will retain all the benefits of vegetables.

If you are wondering how to make lean soup from fresh or frozen champignons with low calorie content, detailed recipes will help you cope with the task!

If you are preparing a dish without cream and meat, then you should take care of its thickness and the correct mixture. To give the consistency a suitable thickness, it is recommended to cook the soup with flour. And to create a satisfying dish, serve it with crackers or croutons.

Main ingredients:

1 carrot;
1 large onion;
350 g champignons;
300 g broccoli;
1 clove of garlic;
1 tbsp. flour;
spices.

Detailed {instructions} for manufacturing:

To make soup with champignons and fresh broccoli, you will need water, into which, after boiling, add finely chopped carrots and add salt.
A medium or small onion must be peeled and grated on a small grater to a paste.
One clove of garlic is pressed through a garlic press.
Then you need to add mushrooms and broccoli to the pan and boil them well until fully cooked.
The finished ingredients need to be pureed with a blender, draining the water and adding a little flour.
Having seasoned the soup with spices and garnished with herbs on top, you can serve the dish on the table.

How to create creamy champignon soup with cream and chicken?

You can enjoy the delicate taste by preparing a nutritious creamy soup with chicken broth. How to cook mushroom soup with chicken? With cream, milk, or perhaps sour cream and cheese? Below we will give an example of an easy recipe for creamy soup with potatoes and chicken breast.

Chicken broth and poultry will make the dish very satisfying, and will also give it a pleasant smell and juicy taste. A dish made with chicken broth will be perfect for a feast and will also feed the whole family well for lunch!

Main ingredients:

500 g champignons;
5 potatoes;
1 chicken breast;
500 g cream;
greenery;
spices;
croutons for serving.

Detailed {instructions} for manufacturing:

The recipe for champignon cream soup involves the introduction of new mushrooms, poultry and cream.
If there is no cream, you can safely replace it with the rest of the ingredients and prepare a dish with milk, however, its calorie and fat content will be significantly reduced.
You need to boil water in a cooking pot.
Then chopped potatoes, mushrooms and a whole chicken breast are added to it.
Spices and bay leaves are added to the chicken broth with potatoes.
When the meat is ready, it is taken out and cooled, and then cut into small pieces.
After draining the water, place the boiled potatoes and mushrooms in a blender, add cream (or milk), chopped herbs and beat to obtain a paste.
The chicken is lightly fried in a frying pan.
Serve potato soup made from chicken and champignons with spices and breadcrumbs, adding a few pieces of fried chicken breast.

How to cook champignon cream soup with cheese?

French cheese soup made from potatoes and cauliflower attracts attention with its presentation and unnatural taste. The combination of cauliflower with cheese and mushrooms is profitable in terms of lightness and richness of taste and smell. You can prepare cheese soup of this kind even if you are new to the kitchen, because its recipe is indescribably easy!

Main ingredients:

2 huge onions;
600 g champignons;
150 g cauliflower;
4 small potatoes;
3 processed cheese;
dill;
spices.

Detailed {instructions} for manufacturing:

To make soup with cream cheese and potatoes, vegetable broth is useful. It's easy to prepare. Place chopped potatoes, one onion and cauliflower in boiling water. When the cauliflower is soft, it must be pulled out and cooled, and the onion must also be removed.
You need to drain a little water from the pan before adding the cheese.
The second onion is crushed and fried in a frying pan, where chopped champignons and spices are added.
Processed cheese is grated into the potato broth and boiled until completely dissolved.
Beat the boiled potatoes with cheese in a blender until smooth, add dill, mushrooms and onions.
The cream soup is ready, all that remains is to chop the cauliflower into small pieces and place it on top in the center of the plate.
The food can be served.

So many flavors, so many recipes

This first dish can be quite different. You can prepare cream soup not only from mushrooms, potatoes, cheese, chicken and other ingredients mentioned in the recipes. Very popular dishes are tomato, pumpkin, carrot, and squash soups.

The first dish of such a mixture can be prepared not only from mushrooms such as champignons. You can safely combine snow-white mushrooms, chanterelles and even boletus with the rest of the ingredients! The main thing is to choose the right spices, herbs and vegetables for them.

Soups made from green vegetables and herbs, such as broccoli, spinach, peas, and asparagus, will be tasty and healthy for both kids and adults. There are options for making cabbage, not only cauliflower, but also white cabbage.

Don't be afraid of improvisation and bon appetit!