Cream of mushroom soup (puree soup) from champignons with cream: calories, recipes

The recipe for creamy champignon soup is one of the popular first course options. For cooking, take only the fruiting bodies or add vegetables, meat and spices.This type of mushroom is characterized by high nutritional value and versatility in processing. It is used for a one-time menu and prepared for the winter.

Features of preparing cream soup with champignons and cream

A variety of recipes using champignons meets the needs of even the most demanding consumers. The calorie content of the product can be adjusted independently by including ingredients with low or high energy levels.

It will take no more than 30 minutes to prepare. To make the finished product tasty, you must follow the general cooking recommendations:

1. The fruiting bodies are used by young, small-sized ones. They have a more delicate pulp structure.
2. They are pre-processed and cut into medium-sized pieces.
3. Greenhouse or wild-grown specimens are suitable for soup. This species does not tolerate prolonged heat treatment; young fruiting bodies are boiled for no more than 10 minutes, mature ones - 10-15.
4. When using a product from the freezer, it is first defrosted and then cooked.
5. If the recipe calls for the process of frying fruit bodies and onions, do this in separate frying pans; the time until done is different. All recipes, except the vegetarian one, use butter.
6. The puree should be homogeneous; use a blender to grind the components. It is better to remove the mushrooms and vegetables from the broth and whisk them in a separate bowl.

You can make the mass thick using mashed potatoes, flour or processed cheese (according to the recipe technology). The product is prepared quickly, so it is made for one-time use.It is not customary to reheat creamy mushroom soup made from champignons; the taste will differ unfavorably from freshly prepared.

Traditional dish with dairy products

Classic creamy cream soup with champignons

Making soup is quick and easy. For approximately 1 kg of processed mushrooms you will need:

• butter – 80 g;
• onion (included in the recipe, but it can be omitted; the final taste will not change) – 1 pc.;
• salt – 0.5 tsp;
• water – 1 l;
• cream – 0.5 l;
• cheese (hard or processed) – 300 g;
• ground black pepper - to taste.

Sequence of adding ingredients:

1. Place the oil in a saucepan and keep it on the fire until it dissolves.
2. Throw in the chopped onion and sauté lightly until it becomes transparent.
3. Place the mushroom preparation into a container and salt to taste.
4. Leave for about 5 minutes, the fruiting bodies will release juice and the mass will decrease in size.
5. Add 1 liter of water, after the liquid boils, cook for 10 minutes.
6. The liquid is poured into a separate bowl, the mushroom mass is crushed with a blender to a mushy state.
7. Return the broth, stir the puree well, and bring to a boil.
8. Add cream of any fat content and cheese.

As soon as the soup becomes thick, remove it from the stove. If desired, you can add ground pepper.

Cream soup with champignons, cream and potatoes

The quantity of products is indicated for 2 servings of soup, the weight can be increased by observing the proportions:

• champignons – 500 g;
• high fat cream – ½ cup;
• butter – 30 g;
• spices - to taste;
• potatoes – 400 g.

Cooking technology:

1. Potatoes are cut into arbitrary pieces.
2. Boil in 500 ml of water until tender.
3. Place oil in a pan and lightly fry the mushrooms.
4. Add potato broth and boil for 10 minutes.
5. Potatoes are mashed.
6. The mushroom preparation is crushed to a pasty state, potatoes and cream are added, and salted.

Bring to a boil, stirring the puree well, and serve.

Crackers add more calories to a dish

Recipe for creamy champignon soup with cream and nutmeg

Set of products for puree soup:

• cream – 250 ml;
• onion;
• mushrooms – 500 g;
• butter – 50 g;
• water, vegetable or meat broth – 500 ml;
• nutmeg in powder form - 2 tsp;
• spices - to taste;
• flour – 40 g.

Action algorithm:

1. Place chopped onions and fruiting bodies into a container with oil and stir constantly until the workpiece becomes soft.
2. Add water, boil a little, drain the liquid, and make a puree from the mushroom mass.
3. Pour flour into a hot frying pan, stirring vigorously, fry until yellow, add 100 ml of mushroom broth in small portions, when the mass becomes thick, reduce the temperature. Care must be taken to ensure that the flour does not burn.
4. Add decoction, flour, salt to the mushroom puree and let it boil for no more than three minutes.
5. Add cream, do not boil.

The last ingredient before serving is nutmeg.

Cream soup with champignons, cream and cauliflower

Set of components:

• soy sauce – 2 tbsp. l.
• cabbage (cauliflower) – 500 g;
• potatoes – 400 g;
• mushrooms – 400 g;
• herbs, spices - to taste;
• sour cream – 0.5 cups.

Soup preparation technology:

1. Vegetables are cut into small pieces.
2. Potatoes are poured with 500 ml of water and cooked until half cooked.
3. Add cabbage to the broth and cook all the vegetables until cooked.
4. They make puree from them.
5. In a frying pan with sunflower oil, fry the pieces of mushroom stock until golden brown.
6. Then soy sauce is poured into the mushrooms and kept for a while at high temperature.
7. Add pieces of mushrooms and sour cream to the vegetable broth with puree and salt.

After boiling, the soup is sprinkled with herbs

Mushroom soup made from champignons with cream and white wine

Recipe ingredients:

• mushrooms – 300 g;
• onion greens - 6 feathers;
• white wine – 70 ml;
• soft cheese – 150 g;
• sour cream – 130 ml;
• butter – 50 g;
• meat broth – 500 ml.

Soup making process:

1. Fry the mushroom pieces in oil until soft. Grind to puree.
2. Pour the broth into the pan and add the mushroom mass.
3. Bring to a boil, add wine, and keep on fire for 5 minutes.
4. Pour in sour cream, spread cheese, salt.

After adding wine, keep the soup on the fire for no more than 3-5 minutes.

Before serving, add chopped onion to the finished product.

Creamy cream soup of champignons with carrots

Ingredients for the recipe for creamy mushroom soup with carrots for 500 g of champignons:

• cream – 100 ml;
• processed cheese – 150 g;
• onion – 1 pc.;
• butter – 70 g;
• carrots – 1 pc.

Technology:

1. Boil carrots until tender and grind into puree.
   
2. Place the onion in the pan and simmer slightly.
3. Add mushrooms and soak with onions for 5 minutes.
4. Pour 500 ml of water into the mushrooms and cook.
5. The liquid is drained and the mixture is pureed with a blender.
6. Combine with carrots, return the broth to the container, and keep at a boil.

Before turning off the stove, pour in the cream.

Express recipe for cream soup with champignons and cream

Recipe for quick soup with a set of products for 0.5 kg of mushrooms:

• cream – 1 glass;
• butter – 60 g;
• flour – 40 g;
• onion – 1 pc.

Subsequence:

1. The fruiting bodies are boiled in water, taken out and pureed.
2. While the mushrooms are boiling, sauté the onions, add flour, lightly fry and pour in 100 ml of mushroom broth. Bring to a thick mass.
3. The puree is returned to the broth, flour, onions and spices are added and boiled for several minutes.

At the last moment cream is added. The time spent preparing the soup will be no more than 20 minutes.

You can decorate the finished product with any kind of greenery

Recipe for creamy champignon soup with cream and caraway seeds

Ingredients of 500 g mushroom soup:

• broth – 500 ml;
• cumin - to taste;
• butter – 60 g;
• cream – 200 g;
• flour – 30 g.

Recipe sequence:

1. Place the mushroom mixture in a pan with melted butter and cook until done.
2. Pour in the flour and overcook it a little, dilute with a small amount of broth, and beat with a blender until pureed.
3. Pour broth over the mixture and cook.
4. Add cream.

Before serving, sprinkle the soup with cumin

Recipe for creamy cream soup with champignons and broccoli

Set of components for 0.3 kg of mushrooms:

• broccoli – 300 g;
• cream – 1 glass;
• butter – 50 g;
• spices - to taste.

Soup preparation sequence:

1. Broccoli is boiled in a small amount of water, the liquid is poured into the vegetables, and beaten until pureed.
2. The fruit bodies are fried until tender and also chopped.
3. Combine the ingredients, add vegetable broth, boil for 10 minutes.

Light mushroom cream soup with champignons and cream

You can prepare creamy mushroom soup with cream according to the recipe below very quickly. Required set of products:

• soft cheese – 150 g;
• cream – 200 ml;
• mushrooms – 400 g;
• oil – 2 tbsp. l.

Step-by-step process for making soup:

1. Pieces of fruiting bodies are fried for 10 minutes.
2. Place in a saucepan, pour in 200 ml of water, 5 minutes. boil.
3. Grind the mushroom mass into puree, add another 200 ml of water.
4. Add cheese, keep on the stove until it dissolves, and add salt.

Before turning off the stove, add cream to the soup.

Creamy champignon soup with cream and croutons

The creamy consistency, mushroom taste and delicate creamy aroma will not leave anyone indifferent. Ingredients for soup:

• crackers – 100 g;
• raw mushrooms – 400 g;
• butter – 50 g;
• potatoes – 4 pcs.;
• cream – 200 ml.

Puree technology:

1. The potatoes are cut into several parts and boiled in 400 ml of liquid.
2. Fry the mushrooms until done.
3. The broth is drained, the fruiting bodies are placed in the potatoes, and the puree is beaten until smooth.
4. The mixture is poured with vegetable broth and boiled for 10 minutes.
5. Add cream to the puree.

Before serving, add croutons to a serving of soup.

Creamy champignon soup with bacon chips

Set for soup 500 g mushrooms:

• bacon (smoked) – 3 strips;
• carrots and onions – 1 pc.;
• cream – 1.5 cups;
• spices;
• flour – 30 g;
• butter – 80 g;
• cilantro (greens) - for decoration.

Process for making puree:

1. The fruiting bodies are divided into parts (legs and caps).
2. The legs are poured with two glasses of water and boiled for 15 minutes.
3. The caps are cut and sautéed.
4. Add chopped bacon to the mushrooms and let sit for 5-7 minutes.
5. Separately, fry the onions and carrots until soft.
6. Then all components are crushed into puree.
7. Pour in broth.

Crispy strips of bacon add a special flavor to a mushroom dish

Cream soup with champignons, pumpkin and cream

The finished product is thick golden in color. For creamy mushroom soup made from 400 g of champignons, use the same amount of pumpkin and cream to taste. Thickeners are not used.

A dish with pumpkin turns out a rich yellow color

The soup is prepared using the following technology:

1. The pumpkin is boiled separately from the fruiting bodies.
2. Mushrooms are also boiled in a small amount of liquid.
3. The ingredients are combined and blended with a blender.
4. Mix the broths and pour the mixture to the desired consistency.
5. Boil briefly, add the dairy product.

You can add almonds and croutons to the finished soup.

Lenten creamy soup with champignons

This recipe is used for diet when losing weight. Suitable for vegetarian menus and during fasting. Ingredients of soup for 300 g of mushrooms:

• soy milk – 200 ml;
• potatoes – 200 g;
• onion – 1 pc.;
• sunflower oil – 50 ml;
• carrots – 200 g.

Lenten soup technology:

1. Boil all the vegetables until tender, remove from the water;
2. Boil the fruiting bodies in the same broth.
3. Lightly sauté the onion.
4. Everything is ground to a puree.
5. Dilute the broth to the desired thickness, add milk, boil for 5 minutes.

Spices are added before serving.

Creamy champignon soup: recipe with garlic

For the soup, potatoes and mushroom preparation are taken in equal quantities so that the total mass is 800 g. Dairy components are added as desired. Garlic and onion use 1 head each.

Recipe:

1. Garlic is crushed using any available means, you can grate it using a grater.
   
   

   A garlic press will make the task easier

2. Boil potatoes and make mashed potatoes.
3. Saute the fruiting bodies and onions, add garlic and fry the mixture.
4. Fruiting bodies along with vegetables are added to the decoction and boiled for 10 minutes.
5. Combine with potatoes and dairy product.

When the soup boils, set it aside and serve puree with breadcrumbs.

Recipe for creamy soup with champignons, cream and cracklings

The dish will be high in calories due to lard. A set of ingredients for 500 g of mushroom preparation:

• lard – 100 g;
• sour cream - ½ cup;
• processed cheese – 150 g.

Preparing the soup:

1. Lard is fried well in a frying pan.
   
2. Cut the fruiting bodies into cubes and cook in lard until golden brown.
3. Make a homogeneous mushroom mass in the form of puree.
4. Fill with water to the desired thickness, boil, add cheese.

Add sour cream, leave until the liquid boils, add spices. Can be served with herbs, sesame or nutmeg.

How to cook creamy creamy soup with champignons in a slow cooker

For preparation take:

• water or any broth (vegetable, meat, chicken) – 0.5 l;
• potatoes and fruiting bodies - 300 g each;
• sour cream – 0.5 cups;
• spices - to taste;
• oil – 2 tbsp. l.

Recipe technology in a slow cooker:

1. Place oil in a bowl, set to “Frying” mode, time – 10 minutes.
2. Pour out the onions and fruiting bodies.
3. After 10 minutes, add finely chopped potatoes, sour cream and liquid.
4. Set to “Soup” mode.

Soup preparation time – puree 25-35 minutes

After completion, use a blender and add spices, maybe herbs and crackers.

Calorie content of creamy champignon soup with cream

The energy indicator of the product will depend on the constituent components. In the classic version of preparation, the calorie content of cream soup made from champignons is increased by dairy products. In a half-portioned plate:

• carbohydrates – 5.7 g;
• proteins – 1.3 g;
• fat – 4 g.

In total – 60.9 kcal.

Conclusion

The recipe for creamy champignon soup is simple, economical and does not require much time. The dish is prepared in the traditional way or with the addition of vegetables, wine, and spices. It is necessary to ensure that the consistency of the product is uniform and thick.

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