Cream of mushroom soup: how to cook according to a traditional recipe

Hello, dear readers! Close your eyes and imagine that you are in an autumn forest. Breathe in the freshest cold air and smell the yellowing grass, pine needles and, of course, mushrooms. It is the mushroom puree soup that we will be preparing with you now.

Puree soups have a pleasant texture and are easily digested by the body, and mushrooms are very rich in protein and have very low calorie content. Therefore, cream soup made from mushrooms is ideal for dietary nutrition.

The dish can be prepared from new mushrooms, or from frozen and dried ones. I really like honey mushroom soup. They are fragrant and tasty. And collecting them is a pleasure! After all, they grow in groups. In half an hour you can fill a whole basket.

But most often, champignons are used to make mushroom cream soup, which are available at any time of the year. In addition, they do not need to be boiled in advance. Let's start cooking!

Ingredients

Step-by-step recipe with photos

Video recipe

Other options

French

Cream soups are a classic of French cuisine. You won’t find our usual potatoes in these recipes. French cream of mushroom soup is prepared from champignons and onions in chicken broth with the addition of cream. The dish has a pleasant smell and delicate creamy taste.

In a slow cooker

You can quickly and easily cook a dish in a slow cooker. Fry the vegetables with mushrooms, add water to them and cook everything in the “Soup” mode for no more than an hour. 10 minutes before the end of the program, add cream, salt and pepper. At the end of cooking, carefully grind everything with a blender until pureed. The fragrant and rich soup is ready!

Bacon gives the dish a special taste. Fry it along with onions and mushrooms, then grind everything with a blender. If you don’t like this option, then simply add pieces of crispy-fried bacon to your bowl of soup. It will turn out nourishing and tasty!

With cheese croutons

Instead of croutons, which are usually served with cream of mushroom soup, serve cheese croutons. It will take no more than 15 minutes to make them. Place a slice of cheese on each piece of baguette and bake in the oven at 150 degrees for 10 minutes until golden brown. Crispy croutons with cheese will be a good addition to the main dish.

Cream soup made from chanterelles will have a pleasant golden color. They need to be boiled before you start preparing the soup. But you should not eat frozen chanterelles, because they can taste bitter. Or boil them before freezing. This way they will retain their own natural taste. The dish is served with herbs and sour cream. In this case, crackers will be superfluous, because the soup with chanterelles turns out to be very filling.

Useful tips

Instead of new champignons, you can use frozen ones. Just be sure to defrost them at room temperature before starting cooking to drain excess liquid. If this is not done, the soup will turn out liquid. This also applies to forest frozen mushrooms.
If you are preparing cream soup from dried mushrooms, soak them for at least 1 hour. Then wash thoroughly to get rid of sand and boil until tender.
For a rich broth, take 1 full glass of dried mushrooms per 3 liters of water.
The croutons for serving are easy to prepare on your own. I usually cut the bread into cubes, place it on a baking sheet in 1 layer, drizzle with olive oil and bake in the oven for 10 minutes at 150 degrees.
You can choose the cream of any fat content that you like best. If calorie content is not of great importance to you, then choose a product with the highest percentage of fat content. This way the dish will be more concentrated.
Be careful when seasoning the dish. Mushroom puree soup has a very subtle smell, which can easily be spoiled by incorrectly selected spices. I add a pinch of nutmeg and white pepper to the soup to give it a slight spice.
If you don't have an immersion blender, you can puree the soup in a stationary blender.

Conclusion

Now you have learned how to prepare a fragrant cream of mushroom soup according to a traditional recipe, what mushrooms can be used to prepare it and what to add to it to enhance the taste.

Now go to the kitchen to cook and deprive your household of their minds with the amazing smell! Don't forget to tell us about your own culinary achievements in the comments!

Cream soup, creamy mushroom soup

First course recipes → Soups → Cream soup

First course recipes → Soups → Cream soup → Cream mushroom soup

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Mushroom cream soup

Homemade thick cream of mushroom soup is one of the affordable options for making a regular and easy soup for lunch. During the season when snow-white mushrooms are collected en masse, such a soup can be prepared from freshly picked mushrooms that smell like the forest. In winter, especially during the mushroom year, you can use frozen raw or previously boiled mushrooms for soup.

To make the mushroom cream soup very fragrant, it is better to use raw mushrooms, which retain their smell perfectly even when frozen. Along with regular mushroom soup made from snow-white mushrooms, boiling fried mushrooms with the addition of cream or fresh cream allows you to get a wonderful soft and tender soup, the aftertaste of which is felt for a long time.

Soup can be made from almost all mushrooms, the main thing is that the mushroom broth comes out fragrant and tasty. At home, during the season, we certainly prepare chanterelle soup in a broth made from pork or beef ribs; this has already become a tradition. And we usually dry white mushrooms, or boil them a little, then freeze them. All winter you can prepare a frisky appetizer of marinated snow-white mushrooms with garlic and green onions, or, if you are in the mood, you can prepare a breathtakingly tasty mushroom pizza.

You can make a very tasty cream soup from new champignons, but in this case you will hardly be able to achieve the taste and smell that snow-white mushrooms provide. But I think it’s worth testing and adding a few dried white mushrooms to the cream of champignon soup for flavor. Then the soup will be fragrant, tasty and very appetizing.

Taking into account that it is very difficult to turn mushrooms into puree, we will prepare mushroom cream soup with pieces fried in butter, then boil them with the addition of flour. After obtaining a homogeneous soup, add cream and spices.

Snow-white mushrooms are perfect for making “light” decoctions and soups. Almost everyone believes that the term “snow-white” mushroom appeared a long time ago, and this was the name for any edible mushrooms. This may be so, but it is worth considering that snow-white mushrooms do not darken during boiling, retaining their own wonderful initial color. And even after frying, snow-white mushrooms leave a pleasant light color in the broth.

Ingredients for cream of mushroom soup

Snow white mushrooms 200 g
Butter 1 tbsp. l.
Heavy cream 0.5 cups
Rye bread 100 g
Wheat flour 1 tbsp. l.
Olive oil 1 tsp.
Salt, dark pepper spices

How to make cream of mushroom soup

Carefully wash the freshest snow-white mushrooms to remove any remaining soil, pine needles and forest “garbage”. If the mushrooms were frozen fresh, it is better not to defrost them, but just keep them out of the refrigerator for a short time - 30-40 minutes, they will lose their hardness and become as dense as foam plastic - they will be unsurpassed in cutting.

Frozen white mushrooms for soup

Additives to soup - cream, butter and rye bread

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

The recipes that we have just looked at are, of course, not the only ones. But these are more classic options, often used by most housewives. So, choose the method you like and enjoy treating your loved ones with a hearty creamy champignon soup with cream.