Recipe: Creamy soup with champignons. Calorie, chemical composition and nutritional value.

Cream of champignon soup - classic recipe

Ingredients: half a liter of vegetable broth, half a glass of full-fat sour cream, a pinch of ground pepper, half a kilo of fresh champignons, salt, 2 onions, 2 tbsp. spoons of wheat flour, 40 g of butter.

1. Onions and mushrooms are randomly chopped and fried in any fat until tender. The mixture is peppered and salted.
2. Next, the products are transferred to a blender bowl, filled with 1/3 of the broth and crushed.
3. Fry the flour in butter in a saucepan for a couple of minutes. The remaining broth is poured here and the contents of the blender are laid out. After boiling, the soup cooks for 7-8 minutes.
4. Sour cream can be poured into a ready-made dish or distributed directly into portions.

Garnished with mushroom cream soup made from champignons with chopped herbs.

With added cream

Ingredients: half a kilo of mushrooms, an onion, half a glass of filtered water or chicken broth, 1 tbsp. a spoonful of wheat flour, 60 g of butter, a full glass of low-fat cream, salt, herbs de Provence.

1. The onion and fresh champignons are finely chopped. The shape of the pieces is not important, because later they will still be crushed with a blender.
2. Mushrooms and onions are fried well in any fat. All the liquid should eventually evaporate completely from the frying pan.
3. The resulting mass is crushed in a blender to a homogeneous puree.
4. Flour is fried in butter in a saucepan until golden. Half of the water or broth is poured here. After stirring, the dish is cooked over low heat for 10-12 minutes.
5. The future soup is salted to taste and seasoned with spices. A mixture of peppers and nutmeg goes well with it.
6. All that remains is to pour in the cream and warm the liquid well.

Served with toast or garlic croutons.

Mushroom soup, champignon puree with vegetables and croutons

The soup according to this recipe turns out to be more satisfying, but less mushroomy. However, vegetable broth makes a good base for soup.

Grocery list:

— champignons 500 gr.; - potatoes 2-3 pcs.; — carrots 1 pc.; — onions 1 pc.; — bay leaf 1 pc.; - water 0.5-0.7 l.; — loaf 0.5; - pepper and salt.

1. Place a saucepan on gas, pour water or broth into it and bring to a boil over medium heat.

2. Peel the onion, wash and cut off the skins of potatoes and carrots, rinse the vegetables with running water.

3. Cut the potatoes into slices and send them to boil in the boiling broth. You can use potato seasonings and bay leaves.

4. Coarsely grate or cut the carrots into circles, cut the onion into cubes.

5. Fry in a frying pan in butter until soft and golden brown. This takes 5-8 minutes.

6. Wash the champignons, cut off the roots of the legs, dried abrasions and gouges on the caps. Cut into pieces.

7. Fry together with onions and carrots until the excess moisture released from the champignons evaporates. What happens in 10-15 minutes (over medium heat).

8. By this time the potatoes should be cooked and soft. Drain a glass of broth, it will be useful a little later.

a) Pour the contents of the pan into the broth with potatoes. And turn it into puree with an immersion blender.

b) Or grind in a stationary one, with the addition of broth (potatoes can be caught with a slotted spoon or a sieve).

Preferably in several passes, filling half the bowl, otherwise there is a chance of everything spilling through the spout or edges/cracks.

In any case, we adjust the thickness by draining the broth, or simply add boiled water (milk or cream). Add seasonings and spices, salt.

9. Bring to a boil, cook for 10 minutes and turn off.

I have already written how to prepare garlic croutons, but I will briefly say: cut the bread into slices (cubes) and place in the oven for 15-20 minutes, at 180°C. Watch for scorching.

Or simply fry in butter in a frying pan, stirring often. In this case, you can also pump them up with seasonings.

Pour the puree soup into bowls and serve with croutons.

Creamy champignon soup with melted cheese

Ingredients: 70 ml low-fat cream, 2 processed cheese, 3 potatoes, half a kilo of mushrooms, 40 g butter, carrots, salt, a pinch of nutmeg, onion.

1. The potatoes are peeled, cut into bars and sent to boil. When it is ready, take half a glass of broth from the pan. The remaining liquid is drained and the potatoes are mashed.
2. Mushrooms are cleaned and cut into thin slices. They are fried in butter until cooked in a saucepan.
3. Separately, the remaining vegetables are chopped in a blender. The mass is transferred to the mushrooms. It is seasoned with spices and salt. After another 2-3 minutes, you can put pieces of processed cheese into the saucepan and pour out the remaining broth.
4. Prepare the ingredients until the cheese is completely dissolved. Next, cream and potatoes are sent to them.

After another 10-12 minutes, the creamy champignon soup with melted cheese is completely ready.

Cream soup of champignon puree with cream in a slow cooker

• Cooking time: 50-55 minutes.
• We will need: a slow cooker, an immersion blender.
• Number of servings: 4.

Ingredients

Cooking steps

1. Cut the peeled onion into small cubes and put it in the slow cooker.

2. We wash the champignons, cut each mushroom into four parts and also put it in a slow cooker.

3. Grind the carrots using a coarse grater and place them in the slow cooker with the onions and mushrooms.

4. Add sunflower oil, select the “Soup” option (20 minutes).

5. Then cut the potatoes into cubes, put them in a slow cooker, add cream and water, add some salt and cook under the lid until the program ends.
6. Then pour the soup into a saucepan and blend with an immersion blender until pureed.

7. The finished soup can be served immediately.

Recipe like in “Shokoladnitsa”

Ingredients: half a kilo of mushrooms, 2 small onions, 620 ml chicken broth, 60 g butter, 2 tbsp. spoons of flour, a full glass of medium fat cream, salt, a mixture of peppers. The following describes in detail the process of preparing champignon cream soup as in “Shokoladnitsa”.

1. Mushrooms and onions are cut into small pieces and fried until soft. Next, they are transferred to a blender bowl and filled with a glass of broth.
2. Flour is fried in butter in a saucepan. When ready, it should be golden.
3. The remaining broth and mixture from the blender are poured into the saucepan. The mass must be brought to a boil. Salt, pepper, and favorite seasonings are added here. Cook the soup on low heat for 7-8 minutes.
4. All that remains is to pour in the cream, bring the treat to a boil and remove from heat.

The dish is served with crispy rye croutons.

Delicious recipe: creamy pumpkin soup

On broth

To make the soup more satisfying and rich, you can add chicken broth to it. To prepare creamy soup from champignons and chicken, you need to take:

• 600 ml broth;
• 2 onions;
• 500 g of main product;
• 200 ml cream;
• flour – 2 tbsp;
• 50 g butter;
• optional - a mixture of peppers.

The workflow consists of several stages.

1. Peel, chop and fry the main product together with onions in sunflower oil.
2. Place in a blender container and turn into a homogeneous mass, after adding a glass of broth.
3. Heat the butter in a deep bowl. Fry flour in it. Combine it with the broth and boil.
4. Add mushroom and onion mixture. Stir well and let it boil again.
5. Salt and pepper. Cook for 5 minutes.
6. After adding the cream, boil again and remove from heat.
7. Serve cream of chicken soup with champignons with croutons.

Multicooker option

Ingredients: 3 potatoes, half a glass of heavy cream, 2-3 cloves of garlic, large carrots, 340 g of champignons, 1 tbsp. filtered water, salt, spices, a bunch of herbs.

1. Fresh herbs are finely chopped and garlic is passed through a press. These ingredients go straight into the smart pan bowl.
2. Potatoes and onions are cut into small cubes, mushrooms into thin slices. The carrots are finely grated. Products are sent to herbs and garlic.
3. Water is poured on top, salt and spices are added.
4. In the “Steaming” program, the future soup will be cooked for about half an hour.
5. Next, the dish should sit for 15-17 minutes in a closed device. Only after this can it be pureed with a blender and cream added.

Garnished with chopped green onions.

With cream and potatoes

Ingredients: half a kilo of mushrooms, 4 potato tubers, half a liter of medium fat cream, salt, ground black pepper.

1. First, onion cubes are fried in a saucepan in any oil. Then small pieces of mushrooms are sent here.
2. The potatoes are boiled separately. The glass is leaking from the water in which it was boiled.
3. The mixture from the saucepan along with the potatoes turns into puree. Broth, cream, and all other remaining ingredients are added to it.

The dish is boiled for another 5-6 minutes and poured into plates.

Delicious recipe: creamy chicken soup with cheese

With nutmeg and cream

Ingredients: 230 g of champignons, 2 teaspoons of butter, a small onion, fresh garlic, a full glass of beef broth, 1.5 teaspoons of starch, a pinch of nutmeg, half a glass of heavy cream, salt.

1. Mushrooms are cut into slices. Onions and garlic are chopped randomly. The desired amount of the latter must be determined taking into account the tastes of everyone at home.
2. In a frying pan with hot oil, the prepared ingredients are fried until golden. The starch is poured here and the broth is poured out. The mixture should simmer for a couple of minutes with frequent stirring.
3. All that remains is to pour in the cream, salt and add nutmeg.
4. The mixture is blended with a blender, brought to a boil again and poured in portions.

The soup is served with baked champignons and garlic croutons.

Cream soup with champignons, cheese and cream

• champignons – 0.5 kg;
• potatoes – 0.4 kg;
• onions – 100 g;
• carrots – 100 g;
• butter – 40 g;
• vegetable oil – 40 ml;
• processed cheese – 150 g;
• cream – 100 ml;
• water - as much as needed;
• salt, spices - to taste.

Cooking method:

• Peel and roughly chop the potatoes. Place in a saucepan, fill it with water. Boil the potatoes until soft. Pour the broth from the pan into a separate container, leaving about half a glass in the pan. Crush the potatoes.
• After washing and blotting with a napkin, cut the mushrooms into thin slices.
• Heat vegetable oil in a frying pan. Fry the mushrooms over high heat for 5 minutes, then add them to the potatoes.
• Peel the onion and chop finely.
• Scrub and wash the carrots. Grind it on a coarse grater.
• Melt the butter and fry the vegetables in it until soft.
• Grate the processed cheese and add to the sautéed vegetables. It will be easier to grind the cheese curds if you place them in the freezer for 20–30 minutes before doing so.
• Pour a glass of the liquid in which the potatoes were cooked into the frying pan.
• Cook, stirring, until the cheese is completely dissolved.
• Pour the contents of the pan into the saucepan with the remaining ingredients.
• Place on the stove with a little vegetable broth. Cook for 5-10 minutes after the soup comes to a boil. At the same time, it must be stirred to prevent burning.
• Puree the contents of the pan with a blender, add salt and spices, pour in the cream.
• Bring to a boil and immediately remove from heat.

You can decorate the soup with fried mushrooms and herbs. Croutons would be an appropriate addition. The dish according to this recipe turns out to be especially satisfying and tasty, and has a thick consistency.

Creamy champignon soup has won many fans all over the world. It is valued for its delicate taste, smooth consistency, and seductive aroma. It is difficult to find a person indifferent to this dish. You can prepare the dish at home if you know the recipe and technology.

• Champignons 300-400g
• Cream 1 package (I have 350 ml)
• Potatoes 4-5 pieces depending on size
• Vegetable oil
• Water or chicken or meat broth
• Spices, such as a mixture of peppers

You will also need a blender

Recipe

1. Wash the potatoes, peel them, and cut them into small pieces. Fill with broth or water and boil until tender. If using water, add salt to taste. We do not drain the liquid.
2. Peel and cut the onion as desired. Fry in a small amount of vegetable oil until transparent.
3. Add chopped champignons, salt, and spices to the pan. Simmer for 20-25 minutes until done.
4. First, grind the mushrooms and onions in a blender. You can leave a few slices of champignons to garnish the soup before serving.
5. Add the resulting puree to the saucepan with the potatoes and puree with a blender again.
6. Pour cream into the resulting puree.
7. Warm the soup over low heat, stirring constantly. You may need to add a little more salt.
8. No need to boil. As soon as the first bubbles appear, turn off the heat. The cream is warm enough.
9. You can decorate the mushroom soup with slices of champignons and fresh herbs.

Can be prepared for first

Step 1: prepare the mushrooms.

Wash the champignons thoroughly under running water and place on a cutting board. Using a knife, remove the rough spots on the stems and caps and then cut the mushrooms into small pieces of arbitrary shape. Transfer the crushed component to a free plate.

Step 2: prepare the onion.

Using a knife, peel the onion and rinse thoroughly under running water. Place it on a cutting board and finely chop it into cubes. Transfer the crushed component to a clean plate.

Step 3: prepare the garlic.

Using a knife, peel the garlic and then rinse lightly under running water. Place the cloves on a cutting board and finely chop. Transfer the crushed component into a free saucer.

Step 4: prepare the mushroom fry.

Place a piece of butter in a frying pan and pour in the olive oil. Place the container on medium heat. When the oil is hot and melted, place the champignon pieces in the pan. Stirring everything from time to time with a wooden spatula, simmer the mushrooms until all the liquid has evaporated. Immediately after this, add chopped onion and garlic to the pan, mix everything well again and fry the vegetables until light golden brown. Then turn off the burner and set the pan aside for now.

Step 5: prepare the parsley.

We wash the parsley under running water. Shake it off by weight so that excess liquid drips off, and transfer the greens to a cutting board. Using a knife, finely chop the component and then transfer it to a free saucer.

Step 6: prepare the champignon cream soup.

Using a wooden spatula, transfer the fried mushrooms into a saucepan and fill the container with broth. Place the container on medium heat. Then pour the cream into the pan, and also add salt and ground black pepper to taste. Mix everything thoroughly with available equipment and bring the soup to a boil. Immediately after this, turn on low heat and cook the dish for 15-20 minutes
.
After the allotted time, use a tablespoon to take out 1/3 of
the mushrooms and put them aside in order to decorate our soup later.
Turn off the burner and set the pan aside. Using a blender, puree the dish at medium speed for 2-3 minutes
until a homogeneous mass is formed without pieces of vegetables and mushrooms. That's it, the champignon cream soup is ready!

Step 7: Serve the champignon cream soup.

Immediately after cooking, pour the puree soup using a ladle into deep plates, decorate with pieces of champignons, finely chopped herbs and serve to the dinner table.
If desired, the dish can not be decorated, but served in its standard form, so that everyone can independently add herbs or even croutons, which are ideal for this soup. Enjoy your meal! For greater thickness, you can boil several small potatoes. In this case, you can no longer use the broth, but add mushroom frying to the boiled potatoes. You can also dilute the mixture, if necessary, with a small amount of boiled water and only then puree with a blender until smooth.

If you don’t have an electrical appliance like a blender at hand, then it’s better not to prepare this puree soup. After all, even when using a meat grinder with a fine grid, there will still be pieces of mushrooms in the dish. And then it’s up to your discretion: if you like such soups, then you can grind everything using a meat grinder.

The finished puree soup can be stored in the refrigerator, but not longer than 2-3 days, as the taste and aroma may change.

If you have a special cauldron in which you can fry various ingredients, then you can immediately fry mushrooms and other vegetables in it, and then pour everything with broth and cream, and continue cooking puree soup in the same container. It’s much more convenient and there’s no need to wash extra dishes.

Many people consider pureed soups to be restaurant dishes, and treat themselves only when “going out.” Although champignon cream soup with cream has a very simple recipe that is easy to make at home. And don’t think that the ingredients are available only to famous chefs - everything is much simpler than you might think.

Puree soups appeared in Europe, where they were immediately accepted as the “highest color” of cooking. There, soups are eaten with elegant small spoons with rounded ends, and served in beautiful soup bowls with herbs. Creamy taste and delicate texture quickly won thousands of fans around the world. And soups are easily absorbed by the body, so their benefits are invaluable for dietary and baby food.

Some housewives complain that it is difficult to repeat the recipe at home - the soups sometimes turn out thick, sometimes “grayish” in color, sometimes they don’t break through all the way and you end up with unpleasant pieces. Are there any special features? There are few of them, but you still have to remember something.

What you will need:

• cream 25% fat – 250 ml glass;
• fresh champignons – 1000 g;
• onions – 1 pc.;
• ground pepper, nutmeg - a pinch;
• butter 50 g.

Cut the mushrooms into large pieces and fry in butter until soft. In a separate frying pan, fry the onion, cut into half rings. You should not combine mushrooms and onions at this stage of cooking: both ingredients release liquid and begin to literally boil in their own juice, although according to technology they should be stewed. When the mushrooms and onions are almost ready, put them in a saucepan, add a small amount of water (so that it barely covers the onion-mushroom dressing), and cook further.

At this time, fry the flour with butter in a frying pan. Remember how our grandmothers made whitewash for cabbage soup? The principle is the same. Add the whitewash to the soup and continue cooking over low heat. The water should evaporate a little and the soup should thicken. As soon as it is ready, add salt, spices, and blend it with a blender - either an immersion blender or a classic one in a glass.

Warm up a glass of cream, add to the soup, and beat again. The result should be a creamy, pleasant pearl-colored mass. We serve the soup to the table with white croutons, grated Parmesan, and herbs, which are not cut finely, but a separate sprig is placed in each serving. Mushroom puree soup should be served immediately after cooking: if the dish sits, it will lose its charm. But rest assured, it won’t have to stand: it will be eaten instantly!

The amount of liquid can be easily varied if, before grinding in a blender, pour some into a glass and add, gradually adjusting the thickness of the mushroom puree soup.

With cauliflower

Ingredients: half a kilo of fresh champignons, 70 g butter, half a medium head of cauliflower, 1 pc. leeks, 380 ml very heavy cream, 60 g hard cheese, salt, aromatic herbs.

1. The light part of the onion is cut into rings and fried in butter for 6-7 minutes. The vegetable should soften. Pieces of champignons are also sent here. Together the products are stewed for 8-9 minutes.
2. The head of cabbage is disassembled into inflorescences and boiled in salted water. The vegetable is combined with the ingredients from the first step in a saucepan. Salted cream flavored with aromatic herbs is poured on top.
3. Cook for another 12-14 minutes, then puree with a blender.

The last thing to add to the hot soup is grated cheese. If desired, it can be replaced with processed cheese.

Royal creamy champignon soup

Ingredients: 260 g of royal champignons, large potatoes, onion, 2 tbsp. spoons of sour cream, 30 g of butter, 1 liter of filtered water, salt, any spices to taste.

1. The onion is cut quite coarsely and then fried in butter. Using this fat will allow you to prepare a soup with a rich, creamy taste.
2. The potatoes are cut into cubes and boiled in the stated amount of salted liquid. Fried onions are added to the pan along with oil from the frying pan. The ingredients are crushed with a blender.
3. The mushrooms are boiled separately and also turned into a creamy mass. They are transferred to other components.
4. If necessary, add salt to the soup, flavor it with selected seasonings and put it on the fire for 8-9 minutes.
5. Infuse the treat on the switched off stove for another 12-15 minutes.

Served hot in portions with fresh herbs.

Culinary masterpiece with bacon

Ingredients: 620 g of fresh mushrooms, onion, 1.5 tbsp. heavy cream, 2 garlic cloves, carrots, 4 strips of bacon, 80 g butter, 1 tbsp. a spoonful of wheat flour, a mixture of peppers, any other seasonings.

1. Chopped mushrooms (caps only), onions and carrots are fried in one frying pan. In another container are strips of bacon.
2. When the excess liquid evaporates from the first container, flour fried in butter is added to it.
3. The mushroom stems are sent to boil in a liter of water with salt and seasonings.
4. The contents of the first frying pan are added to the finished broth. After 6-7 minutes of cooking, cream is poured here. The mass is mixed with a blender and brought to a boil.

The soup is poured into bowls and garnished with fried bacon.

Creamy mushroom soup recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Creamy mushroom soup”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of creamy mushroom soup is 53.4 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.