French cuisine gave the world exquisite soups, made in the form of creams and mashed soups. One of the most common recipes is a mushroom soup with mushrooms, the cooking options for which there are now a huge number.

Classic recipe
how приготовить грибной суп-пюре из шампиньонов
Ingredients amount
broth 500 ml
champignon 0.5 kg
of milk 250 ml
bulbs 2 pcs.
sunflower oil 40 ml
wheat flour 2 tbsp.
Time for preparing: 50 minutes Calories per 100 grams: 225 Kcal

Wash mushrooms under cold water and then chop finely. Then fry the mushrooms in a well heated pan for 10-15 minutes.

to cut грибы

Spread the mushrooms from the pan and fry the finely chopped onion in the same oil.

fry лук

Peel the potatoes, cut into cubes. While mushrooms are fried, boil potatoes in salted water for 20-25 minutes.

Pour the broth (chicken or meat) into the pan, add the mushrooms and potatoes, and then cook for another 15 minutes. Pour a glass of milk, mix thoroughly, cook for 10 minutes.

chop грибы

About 5-6 minutes before being ready to pour the flour into the soup through a sieve, add salt and pepper. Flour is needed to make the cream soup turned thick and look like sour cream..

Beat mushroom champignon soup with a submersible blender until a uniform consistency is formed. Serve to the table.

Mushroom champignon cream soup

Ingredients Required (for 4 servings):

  • 350 gr. champignons;
  • 4 potatoes;
  • 2 onions;
  • 30 gr. butter;
  • cream (20%) – 450-500 ml;
  • bread croutons – 30 gr.

Cooking time – 40 minutes.

Calorie content (per serving) – 421 kcal.

First you need to boil the potatoes. To do this, rinse the potatoes, put in a saucepan and after the water boils, cook for 20-25 minutes. Readiness can be checked by poking potatoes with a fork – if soft, then it’s time to take it off the stove. To cook potatoes faster, it can be cut into 2-3 pieces.

While potatoes are being cooked, prepare onions and champignons. Onions need to be peeled and then cut into small cubes. Wash mushrooms and cut into slices. Put the frying pan on a slow fire, melt the butter and fry the onions until rosy color. Add champignons to onions, mix and fry over low heat under the lid until cooked..

When the potatoes are ready, drain the water, but not until the end. Approximately 150-200 grams. water from under the potatoes pour into a glass – it can be useful. Fried mushrooms and onions add to the pan to the boiled potatoes, pour in the cream, salt and pepper, and using a blender, mix to a smooth consistency..

If suddenly it seems that the soup turned out too thick, add water from under the potatoes (half a cup) and mix again. Soup is ready – served with croutons.

Mushroom soup with melted cheese

Ingredients Required (for 4 servings):

soup

  • champignons – 500 gr;
  • 200 gr. processed cheese;
  • 2 onions;
  • 2 carrots;
  • croutons or crackers – 35 gr;
  • greens (parsley, dill) – to taste;
  • 40 gr. vegetable oil.

Average cooking time – 45 minutes.

Calorie (1 portion) – 180 kcal.

First you need to prepare the foundation – frying of onions, carrots and mushrooms. To do this, you need to peel the onion and cut it into small half rings. Peel the carrots and then grate them. Put the pan on the stove, add vegetable oil and let it warm up well..

Fry the onions in a frying pan until transparent. Add carrots to onions, mix and fry for another 8-10 minutes. At this time, while onions and carrots are fried, chop the champignons finely. If the mushrooms are large, cut into 4 parts; if small, it will be enough to cut them in half. Add the mushrooms to the onion, mix thoroughly. Cover the pan with a lid. Mushrooms need to simmer.

At this time, prepare the broth. Pour 1 liter of water into the pan and let it boil. Fry carrots, onions and mushrooms in boiling water and stir, let it boil for 7-8 minutes. Then grate melted cheese in the pan, you can do it right on the weight above the pan. Leave the soup to cook for 20-25 minutes, make sure that the melted cheese is completely dissolved. Salt and pepper the soup should be 4-5 minutes before readiness, always taking into account the salt in melted cheese.

Rinse and finely chop the greens and prepare croutons or crackers. Pour the mushroom champignon soup with melted cheese on plates, add croutons and greens, serve to the table.

rizzotoTake note of the recipe for an interesting risotto with shrimp and seafood.

Delicious puffs with a variety of cottage cheese fillings prepared according to our recipes will be a hit of the season.

Learn how to make delicious pumpkin and orange jam. Recipe here.

Lean mushroom soup with oatmeal

Ingredients (for 4 servings):

  • 350 gr. champignons;
  • 120 gr. oatmeal (flakes Hercules);
  • 1 medium onion;
  • 30 gr. vegetable oil;
  • parsley – to taste.

Cooking time – 40 minutes.

Calorie (1 serving) – 167 kcal.

recipe грибного супаPeel the onion, cut into thin half-rings. Put onion on a well-heated pan with vegetable oil and fry until golden brown and characteristic caramel flavor.

While the onion is fried, the oatmeal should be washed under cold water. Those flakes that will float to the surface, you need to merge with water, otherwise in the finished dish they will be too hard. Oatmeal is needed to thicken the soup without the aid of flour or starch..

Rinse the champignons under water, cut into slices and add to the onions. Mix with onions and covered with a lid, put on a slow fire. When the mushrooms and onions are ready, put them in a saucepan and add water (1l.).

Add soaked oatmeal to the pan and boil for another 15 minutes. Salt The last 6-7 minutes to stir constantly – oatmeal does not burn. After removing the soup from the heat, let it stand for 8-10 minutes, during which time the mashed potatoes will visibly thicken.

Stir slightly cooled soup with a blender until creamy consistency. Sprinkle with cilantro or parsley before serving..

Cream of champignons and vegetables

Ingredients (for 4 servings):

  • 250 gr. champignons;
  • 150 gr. broccoli;
  • 2 medium sized potatoes;
  • 1 carrot;
  • leek – 2 pcs. (use only the white part);
  • 1 onion;
  • 40 gr. vegetable oil.

The average cooking time is 45 minutes.

Calorie content – 192 kcal.

Onion peeled, cut into small cubes. Cut the white part of the leek into rings. Grate carrots through a large grater.

Add vegetable oil to the pan, then heat well. Boil the onions in the pan for 4-5 minutes, and then add the carrots. Stir, cover and fry for 7-8 minutes. Wash mushrooms, cut rhizome, cut into thin layers and add to the bow. Stir and fry for another 12-15 minutes..

Pour into a saucepan 800-900 ml of water, peel potatoes, cut into cubes and throw into a saucepan, boil until half cooked. Broth salt and pepper. Rinse broccoli, cut into florets and lower into broth, let cook for another 4-5 minutes. Broccoli prepare very quickly, so it is important not to let them digest..

Add vegetables and mushrooms from the pan to the broth, mix and bring to readiness for another 5 minutes. Remove from heat, using an immersion blender, mix until smooth. Pour into plates, add a pinch of greens and serve to the table. If desired, mushroom cream soup with vegetables can be decorated with grated cheese, croutons or capers.

Culinary tips

Cream Soup Champignons can be used both fresh and frozen, and dried. Frozen mushrooms the night before cooking is better to shift from the freezer to a regular shelf in the refrigerator. Otherwise, a sharp defrost in the microwave will kill all the vitamins and useful trace elements contained in the mushrooms. But dried champignons will give the soup a richer flavor..

According to the canons of French cuisine, the main secret of the success of any soup-puree is the right base, that is, the broth on which it will boil. In most cases, cooks use chicken or meat broth cooked from lean meat. But cream soups are traditionally prepared with milk or sour cream – hence the name, this soup looks like a cream.

Croutons can be bought at any store, and you can cook yourself. To do this, it is enough to cut a loaf, drizzle with olive or vegetable oil and dry in the oven.

Care should be taken to choose products – thickeners for soup. If it is flour, then you need to add it gradually sifting – it will not be lumps. For density, cooks are advised to use onions.

Potatoes for cooking soup-puree must be fully prepared, otherwise the mash will cause difficulties..

By replacing animal products with vegetable ones, the cream soup can be cooked on fast days. For example, exclude cream, milk and eggs from the composition, and replace butter with vegetable.

Cooking soup is better “at one time.” In the fridge, this soup will harden, and when reheated, the taste will not be the same as immediately after cooking. This is especially true for soups in which there is a heavy cream or vegetable oil – when heated, they rise to the surface, forming a dense fat film.