Puree soups are considered by many to be restaurant dishes, and they spoil themselves only when they go out. Although cream of champignon soup with cream has a very simple recipe, which is easy to implement at home. And do not think that the ingredients are accessible only to eminent chefs - everything is much simpler than you might suppose.

Classic creamy champignon soup

Mashed soups appeared in Europe, where they immediately accepted cooking into the “highest color". There, soups are eaten with graceful small spoons with rounded ends, and served in beautiful soup plates with herbs. The creamy taste, delicate texture quickly won thousands of fans around the world. And soups are easily absorbed by the body, so that their benefits are invaluable for diet and baby food.

Some housewives complain that it’s difficult to repeat the recipe at home - the soups are either thick, sometimes “grayish” in color, sometimes they do not make their way to the end and come across unpleasant pieces. Are there any features? They are few, but you still have to remember something.

What is required:

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

Cut mushrooms into large pieces and fry in butter until soft. In a separate frying pan, fry the onion, cut into half rings. It is not worth combining mushrooms and onions at this stage of preparation: both ingredients secrete liquid and begin to literally boil in their own juice, although they must be stewed by technology.When the mushrooms, onions are almost ready, we send them to the pan, pour 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 pan. Remember how our grandmothers did "whitewash" for cabbage soup? The principle is the same. Send "whitewash" to the soup and continue to cook over low heat. The water should evaporate a little, and the soup thicken. Once it is ready, add salt, spices, punch it with a blender - either submersible or classic in a glass.

Warm a glass of cream, add to the soup, punch again. It should be creamy, pleasant pearl color, mass. We serve the soup to the table with white crackers, grated Parmesan, greens, which are not cut finely, but are placed in each serving a separate twig. Mushroom soup should be served immediately after cooking: if the dish is standing, it will lose its charm. But, be sure, he will not have to stand: it is eaten instantly!

The amount of liquid is easy to vary, if before grinding in a blender, pour a portion into a glass and add, gradually adjusting the density of the mushroom soup puree.

Cooking Recipe

Economical and fast housewives tend to spend not too much time on cooking. Puree soup can be cooked in a slow cooker, but in this case, leaving everything on a smart stove will not work: you have to try and cook everything in stages.

It is interesting: mashed potato and zucchini soup

How to cook aromatic mashed soup in a slow cooker?

  1. Mushrooms are cut into small pieces.
  2. Fry the bottom of the multi-bowl in the "frying" mode.
  3. Add chopped onions to the bowl.
  4. Fry until liquid evaporates.
  5. Pour vegetables with a glass of water (vegetable, chicken broth).
  6. Season with salt and spices.
  7. Stew for 30 minutes.
  8. Grind the onion-mushroom mixture with a submersible blender.
  9. Fill with cream.
  10. Stew for another 30 minutes in the "Extinguishing" mode.

Serve with herbs, garlic, white croutons. Soup from a slow cooker is good because it has time to stand, which affects favorably the taste of the soup, its consistency. But in general, the cooking time is not significantly reduced compared with the classic version of cooking on an electric (gas) stove.

Mushroom cream soup with cream and potatoes

And what is the difference between cream soup and mashed soup? In cream soup, bechamel sauce often becomes the basis, and cream with a fat content of 25% is poured into the pan at the very last stage of cooking. French cuisine has more than 70 types of the discussed dish, which add nuts, zest of oranges, bacon or herbs.

Potatoes are very common in recipes for such soups. This definitely makes sense: tasty, crumbly root crops give satiety and extra density. Choose white potato varieties, large root crops and then everything will turn out perfectly!

Cooking soup is very simple, following the basic recipe. But while the mushrooms and onions are fried, it is worthwhile to boil the potatoes in a small amount of water: by the time the mushroom mixture is added, it should be almost completely cooked, like on mashed potatoes. Drain the potato water into a separate container - it will come in handy. And in a small amount of liquid, boil all three components together until fully cooked.

It remains to break the soup with a blender, add cream, season with pepper and salt. It is ideal to serve potato and mushroom cream soup with mushrooms: they are cut into slices, lightly stewed, and then placed on a thick creamy soup. Unsweetened croutons with garlic, herbs and grated cheese are ideally combined with such a soup.

Tasty recipe:vegetable soup puree

With cream cheese

With all the love of spices, it is better not to get carried away with them, trying to cook mushroom soup puree. Mushrooms and cream have a very delicate taste, which is important to emphasize, but not to clog them with spices. But the triangle of cream cheese with the taste of mushrooms (or classic) will be very, very appropriate.

How to cook such a soup? Everything is very simple:

  1. Mushrooms are cut into small pieces.
  2. Fry in a pan with a thick bottom.
  3. Add the fried onions to a golden color.
  4. You can add potato tubers, cut into 4 parts.
  5. Pour vegetables and a half glasses of water (vegetable, chicken broth).
  6. Season with salt and spices.
  7. Stew for 30 minutes.
  8. Grind the onion-mushroom mixture with a submersible blender.
  9. Add a few cheese triangles (like, “Hohland” or “President”).
  10. Fill with cream.
  11. Warm up the soup a bit.

You can purchase special processed cheeses for soups. But here it is important to ensure that the cheese remains a real cheese, not a cheese product. The taste of a cheap milk fat substitute will instantly ruin the dish, simplify it and make it tasteless. In this case, you should not save.

Chicken champignon puree soup

The world of haute cuisine has hundreds of kinds of mashed soups. And meat - among the favorites. Tasty, satisfying, nutritious, but at the same time easy to digest, they have a very bright taste and unique aroma. But here it is important not to overdo it with the consistency, and to add the meat components of the soup correctly.

Cooking soup step by step:

  1. On fire, cook chicken broth from chicken legs, cleaned of skin.
  2. Peel potatoes, carrots, cut them into cubes.
  3. We cut champignons into thin plates, chop the onion.
  4. Fry the mushrooms until the excess moisture evaporates.
  5. Add vegetables to the mushrooms.
  6. Pour potato and vegetable dressing with cream.
  7. Slightly extinguish everything - the mixture will slightly thicken, it will become “creamy”.
  8. Punch it in a blender.
  9. Now we clean the chicken meat from the bones.
  10. Add it to vegetables, cream.
  11. Dilute everything with broth (hot, but not boiling!).
  12. Season with salt and spices.

Such a soup is served by decorating with pieces of chicken, which is placed portionwise in each plate. Spicy, unusual, tasty, the soup is combined with a sprig of thyme, which gives the dish a bright, herbal aromatic aftertaste.

With cheese

Chicken, potato, and just mushroom mashed soups go well with different types of cheeses. They add spice and a pleasant, viscous consistency, especially if you rub the cheese directly into the hot soup.

 

Cook the soup according to any of the recipes, and then rub 200 gr there. favorite cheese. Carefully place everything so that the cheese is evenly distributed throughout the soup. Eat with white croutons, fresh herbs and garlic.

Low-fat varieties of cheese like Chechil, feta, suluguni, oltermani, Adyghe are perfect. Vegetarians can cook a vegetable version by adding slices of tofu cheese. In any case, you should not regret cheese - it will give the desired light speck, which successfully emphasizes the taste of all the components of the hot.

With cream and nutmeg

But what if there is no blender at hand? In this case, you will have to work hard and rub the soup through a sieve. The work as a whole is simple, but you will have to boil the components for the soup even more so that they literally "fall apart" into pieces.

Cooking is very simple: do as in the basic recipe, and then wipe through a sieve. Dilute to the desired density with broth. At the last moment, pour the cream into the mashed potatoes and warm the finished soup a little on the stove. A pinch of nutmeg will be very appropriate in such a dish.

The combination of nutmeg spice, mushrooms, cream is considered a classic in the cuisines of all the peoples of the world, but is especially loved by Europeans.

With the addition of cauliflower

Many do not like cabbage for a characteristic smell that can kill the taste of soup. But cauliflower is a completely different matter. It does not interrupt the taste of the ingredients, but adds a pleasant density and tenderness to the texture of the soup.

Cooking soup, following these recommendations:

  1. We cook vegetables, chopped large on the fire: potatoes, carrots, cauliflower.
  2. Fry the champignons in a skillet in butter.
  3. Add the onion, which is also fried until golden brown.
  4. We combine vegetables and mushrooms.
  5. Fill the base for soup with cream.
  6. Stew lightly until the mixture thickens a little.
  7. Dip into a blender and chop.
  8. Season with salt and spices.

If you exclude mushrooms from the soup, you can offer it to children.And for piquancy, you can supplement with pumpkin seeds, which sprinkle on each plate of soup and pleasantly crunch during a meal.

With cream and white wine

It is clear that white wine involves a meal of adults. And it can act not only as an ingredient, but also as an aperitif to this light, refined soup. But follow the measure: if you go too far with wine, the soup will start to acidify and will not taste too good.

 

Here, the base is potatoes, which are first boiled in salted water. Mushrooms are fried in olive oil, then onions are added to them, and when the mushrooms and onions are almost stewed, a glass of dry white wine is poured. The finished mixture is added to the potatoes, all together made by a blender. You can’t use anything else from vegetables, but garlic and sea salt are very valuable because they emphasize the taste of the dish.

Dishes where there is white or red wine, it is important to cook in olive oil; sunflower, creamy with wine do not combine!

Warm cream is the final touch, they are poured at the very finish. The soup is served in portions, sprinkled with homemade croutons. As a complement to the meal, brine cheeses and whole grain bread with herbs can become.

As you can see, there is nothing complicated in making mashed soups. Follow the sequence and do not be afraid to experiment with the ingredients, adding fried slices of bacon, slices of grain curd and even pumpkin. Choose young champignons and follow the consistency: the soup puree should not resemble porridge, but rather thick cream. Experiment, cook, be full and happy.

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