Recipes for delicious creamy champignon soups

Amazing mushroom aroma, rich taste and rich broth - these three factors combine an appetizing and nutritious champignon soup with cream. Such a simple dish will not only fit into the usual everyday menu, allowing you to feed a whole family a full meal, but it will also look great on the festive table.

There are a lot of recipes for making champignon soup with cream. We offer several options that will allow you to make a variety of hot first courses at home.

Creamy champignon soup: classic recipe

Mushroom champignon soup with cream can be prepared at any time of the year, as these mushrooms are grown all year round. The charm of the soup in the classic version is that the dish is very hearty and nutritious.

• 1 liter of mushroom or vegetable broth;
• 70 g of butter;
• 500 g of fresh champignons;
• 1 bunch of green onions;
• 2 cloves of garlic;
• 1 / tsp dry thyme;
• 1.5 tbsp. milk cream;
• 2 tbsp. l flour;
• Salt to taste.

Cream of fresh champignon soup with cream will be prepared in several stages, according to the recipe.

1. The process begins with the preparation of mushrooms: fruiting bodies are cleaned, washed and cut into small cubes.
2. The pan is heated, butter is laid out, part of green onion is added, dried thyme and fried for several minutes.
3. Cut mushrooms are laid out, add, mix and roast for 10 minutes.
4. The fire turns off, wheat flour is poured, and thoroughly mixed so that there are no lumps.
5. The broth is poured, poured, mixed well again and minimal fire is turned on.
6. It is brought to a boil, boiled for 2-3 minutes, the cream is poured and only brought to a boil, but not boiled.
7. Before serving, the dish is decorated with the remaining chopped onion greens.

Mushroom cream soup made from champignons with cream

Mushroom cream soup made from champignons with cream is ideal for business lunches. Regardless of the nationality of the guest, he will like the hot fragrant dish.

• 600 g of champignons (can be frozen);
• 250 ml cream 10% fat;
• 1 liter of broth (vegetable or meat);
• 4 heads of white onion;
• Parsley or dill;
• ¼ chili pepper pod;
• 1 leaf of laurel;
• Butter;
• Salt.

Mushroom soup with potatoes, cream and cheese

Soup made from champignons with cream and cheese is one of those dishes that not only delight you with their taste, but also bring benefits. With the original design, such a soup is quite worthy to be even on the festive table.

• 400 g of champignons;
• 3 potatoes;
• 1 carrot;
• 2 onions;
• 150 ml cream 15%;
• 100 g of processed cheese;
• Salt to taste;
• Olive oil;
• ¼ tsp ground black pepper;
• Dill greens.

1. Potatoes, carrots and onions should be peeled from the top layer, washed.
2. Dice the potatoes and cook for 15 minutes.
3. Dice the onion, grate the carrots.
4. Peel the mushrooms from the film, wash and cut into strips.
5. Heat the pan, add olive oil, put onion and fry to become soft.
6. Add carrots and mushrooms together, salt and pepper, mix and fry for 10 minutes.
7. Put all the fried vegetables to the potatoes, boil for 15 minutes.
8. Pour in cream and add cream cheese, chopped into small cubes.
9. Boil for 5-7 minutes., Pour greens and serve.

Chicken, mushroom and potato cream soup with cream

Chicken and mushroom soup with cream is considered one of the most delicious and popular first courses in Russian families.

• 700 g of champignons;
• 400 g of chicken meat (any part);
• 2 liters of water;
• 300 ml cream;
• 3 potatoes;
• 1 carrot and onion;
• 3 garlic cloves;
• 2 tbsp. l starch;
• Olive oil;
• Salt and black pepper - to taste;
• Shredded greens - to taste;
• 100 g toast - for serving.

1. Boil the chicken in water, remove, let cool and cut into slices.
2. Strain the broth and put the meat back, salt to taste, add peeled, washed and cut into strips potatoes.
3. Cook for 15 minutes. over low heat with regular stirring.
4. Cut the peeled fruit bodies into slices, add a little salt and pepper, fry in oil until golden brown.
5. Put the mushrooms with a slotted spoon in a plate, and fry the onions and carrots diced in a pan until browned, pour 3-4 tbsp. l chicken stock.
6. Add starch, mix thoroughly from lumps, fry for 2 minutes.
7. Add mushrooms and vegetables to the broth with meat, allow to boil for 10 minutes.
8. Pour in the cream, mix, salt and pepper, add the chopped garlic cloves and boil for 2 minutes.
9. When serving, add greens and croutons to each serving plate.

Creamy champignon soup cooked in a slow cooker

Cream of champignon soup cooked in a slow cooker turns out to be tasty and aromatic. Thanks to the tightly closed lid, the juice of vegetables and mushrooms remains in the broth along with vitamins.

• 500 g of fresh champignons;
• 3 onion heads;
• 5 potatoes;
• 1.5 l of broth (vegetable or chicken);
• 200 ml cream of 15% fat;
• Salt to taste;
• 2 tbsp. l chopped parsley.

The recipe for fresh champignon cream soup in a slow cooker is written step by step for your convenience.

1. Peel the mushrooms, remove the film, rinse and cut into strips.
2. Peel the vegetables, wash under running water, cut into cubes.
3. Pour the broth into the bowl of the multicooker, add vegetables and mushrooms, add salt to taste, mix.
4. Close the lid and turn on the “Soup” mode on the panel.
5. After the beep, pour in the cream and add the parsley.
6. Shuffle, close the lid and set the mode "Warm up" for 10 minutes.

Creamy Dried Champignon Soup

Make mushroom mushroom soup with cream according to the recipe, where it is suggested to take dried mushrooms. The dish will turn out to be unusually tasty, fragrant and rich, which will appeal to everyone who tries it.

• 50 g of dried mushrooms;
• 5 potatoes;
• 1.2 l of water;
• 2 onions;
• 300 ml cream;
• 2 garlic cloves;
• Vegetable oil;
• Salt and greens to taste.

1. Rinse the mushrooms well, pour boiling water and leave for 2 hours.
2. Peel, wash and chop the potatoes in small cubes, cook in water for 15 minutes.
3. Finely chop the onion, put in the oil in a pan and fry until golden brown.
4. Cut the mushrooms into slices and add to the onion, fry for 3 minutes.
5. Pour 1 tbsp. water, in which they were soaked, and simmer until the liquid evaporates.
6. Pour mushrooms with onions into the potatoes, boil for 5 minutes, salt, pour the cream and add chopped garlic.
7. Stir and warm the soup a little, but do not let it boil; when serving, garnish with greens.