Hi all! Let's prepare with you today an amazing champignon puree soup with the addition of cream. I offer several classic recipes for this dish, thanks to which you can make a hearty lunch for your loved ones.
It is quite simple and quick to prepare. And it turns out very tasty, nutritious and, at the same time, tender. You can bring it to a creamy state using a blender, mixer or regular masher.
Any fresh mushrooms, including forest ones, are suitable for making cream soup. But in winter they are difficult to find. But champignons can be purchased in stores all year round. That's why they are so popular among housewives.
The ingredients of our dish always include cream. You can take them at any fat content, depending on your own preferences. If desired, they can be replaced with sour cream.
And for connoisseurs of such dishes, I would like to suggest looking at more recipes for cheese and onion soup. I’m sure they won’t leave you indifferent either, as they also turn out tasty, light and very nutritious.
Classic creamy champignon soup
Photo: scopedelivery.by
Amazingly tasty and simple recipe.
You will need:
300 g of champignons, 1 onion, a couple of sprigs of herbs, 350 ml of cream, 2 tbsp.
vegetable oil, 2 tbsp. flour, salt, ground black pepper, 2 cups of water. Preparation:
Grind the onion and champignons in a blender, fry until tender, add flour and pour boiling water. Boil for 10 minutes, add cream, salt and pepper and remove from heat. Before serving, garnish the soup with a sprig of herbs.
Cream soup of champignons with potatoes
Photo: povarkulinar.ru
Do not overcook the champignons in the pan, they should remain juicy.
You will need:
300 g of champignons, 3 potatoes, 2 onions, 300 ml of cream, 50 g of butter, ground black pepper, salt, 2 glasses of water.
Preparation:
Peel the potatoes, cut them and boil them in salted water. Fry chopped onions and mushrooms and add to the soup. After 5 minutes, grind the mass with a submersible blender, add salt, pepper and pour in the cream. Heat for 1 minute, but do not boil.
How to cook cream of mushroom soup
There are a huge number of options for preparing mushroom soups, each of which is interesting in its own way. The most high-calorie dishes are considered to be dishes made from saffron milk caps, porcini and other forest mushrooms. Champignons contain a minimum number of calories compared to other varieties, but the soups made from them are no less satisfying and tasty. How to make creamy champignon soup? The first thing you need to do to make the dish successful is to choose the right mushrooms. Give preference to young, small-sized champignons. What else to consider when preparing puree soup:
- if the composition includes potatoes, choose a variety that cooks well;
- If you want to make the soup more rich, you can add any cereal or vegetables to the list of products;
- the ingredients should be cut into equal pieces so that they are cooked at the same time;
- You can add greater nutritional value to a dish if you cook it in meat or chicken broth rather than vegetable broth;
- If you add cream cheese or cream to the puree soup, it will acquire additional tenderness.
Creamy champignon soup with melted cheese
Photo: kot-obzhora.ru
Experiment, add cheese with different flavors.
You will need:
1 liter of water, 600 g of champignons, 1 onion, 2 cups of cream, 2 processed cheese, 100 g of butter, a pinch of ground nutmeg, salt.
Preparation:
Melt the butter in a deep cauldron, add chopped onion and champignons and cook until golden brown. Pour in hot water, boil for 10 minutes and puree with an immersion blender. Return the pan to the heat, add salt, nutmeg, cream and cheese. Warm the soup for 2 minutes over low heat and turn off.
Cream of mushroom soup with broth
Photo: megrelia.ru
Vegetable and meat broth will do.
You will need:
300 g of champignons, 1 onion, 1.5 cups of broth, 3 tbsp.
cream, 150 ml milk, 40 ml olive oil, 1 tbsp. flour, a pinch of ground nutmeg, salt. Preparation:
Heat the oil in a deep cauldron, add chopped onion and cook until golden brown. Add flour, milk, broth and stir until smooth. Add chopped champignons and cook for 8 minutes over medium heat. Add cream, nutmeg, salt and heat for 2 minutes.
Cheese cream soup with champignons
Photo: m.2gis.ru
Delicious creamy consistency, delicate taste and aroma.
You will need:
350 g champignons, 1 onion, 300 g potatoes, 120 g cream cheese, 100 ml cream, 2 tbsp.
vegetable oil, ground black pepper, salt, 1.5 liters of water. Preparation:
Prepare and chop the vegetables. Fry the onion, add potatoes, champignons and cook until the moisture has evaporated. Place in a saucepan, add boiling water and cook for 20 minutes. Add cheese, ground pepper, salt and boil for 5 minutes. Grind with an immersion blender, pour in the cream and heat for another 2 minutes.
Mushroom champignon soup: 8 delicious recipes (step by step)
Creamy champignon soup in French
Photo: ascreativ.livejournal.com
Ready cream soup can be stored in the refrigerator for up to two days.
You will need:
1 liter of chicken broth, 300 g of champignons, 1 onion, 2 sprigs of celery, 5 sprigs of parsley, 1 yolk, 100 ml of cream, 50 g of butter, 2 tbsp.
flour, ground black pepper, salt. Preparation:
Fry chopped onions and champignons until golden brown, add flour, stir and pour in boiling broth. Add celery, parsley, simmer for 45 minutes and remove the greens. Puree the soup until smooth, add cream mixed with yolk, salt and pepper.
How to cook puree soup from forest mushrooms?
Wild mushrooms give homemade cream soups the brightest taste and aroma. They are the ones who transform a simple dish into an original culinary solution. Try it for your family dinner!
Cooking time: 35 minutes
Cooking time: 15 minutes
Servings – 4
Ingredients:
- Forest mushrooms – 200 gr.
- Potatoes – 2 pcs.
- Garlic – 2 cloves.
- Carrots – 1 pc.
- Chicken broth – 2 tbsp.
- Cream – 200 ml.
- Salt - to taste.
- Ground red pepper - to taste.
- Vegetable oil - for frying.
- Greens - for serving.
Cooking process:
Step 1. Chop the onion and place it in a frying pan heated with vegetable oil.
Step 2. Simmer the onion and add chopped garlic cloves.
Step 3. Add cubes of peeled carrots to the mixture.
Step 4. When the carrots soften, add potato pieces to the mixture. Add chicken broth and salt to taste.
Step 5. Sprinkle the workpiece with red ground pepper.
Step 6. Simmer until the potatoes are ready. We put pre-boiled wild mushrooms here.
Step 7. Pour the cream into the mixture, bring to a boil and remove from the stove.
Step 8. Next, grind the mass with a blender.
Step 9. Divide the finished wild mushroom cream soup into portions, add fresh herbs and serve!
Report a bug
Cream of mushroom soup with soy sauce
Photo: obitel-minsk.ru
Add salt carefully, this cream soup is easy to oversalt!
You will need:
2 glasses of water, 300 g of champignons, 2 potatoes, 1 onion, 1 carrot, 2 tbsp.
soy sauce, 150 ml cream, 50 ml vegetable oil, ground black pepper, salt. Preparation:
Peel and cut the mushrooms and vegetables. Fry the onions and carrots until golden brown, add mushrooms, potatoes and cook until the moisture has evaporated. Place the vegetables in a saucepan, add boiling water and cook for 15 minutes. Grind the mass with a blender, pour in the sauce, cream, salt and pepper. Heat the soup for 2 minutes, but do not bring to a boil.
General cooking rules
The process of preparing pureed mushroom soup with cream is not particularly difficult; even a novice home cook can cope with the job. But to make the soup successful, you should follow the following rules:
- if fresh mushrooms are used, then try to choose small, young champignons, as their taste is the most delicate;
- If you take a frozen product, you should not defrost it first. Pour champignons from the bag directly into boiling water or into a frying pan;
- It is convenient to use an immersion blender for chopping; work slowly, trying not to allow large pieces to remain in the soup. If you want to get the most delicate consistency, then additionally rub the mass through a sieve;
- You can use any cream. Of course, the soup will be tastier if you use heavy cream (20-33%), but the calorie content of such a dish will also be high. If you are watching your weight or simply don’t like fat, then you can take ten percent cream;
- cream is added at the very end of cooking; after adding cream to the soup, you can no longer boil the soup, you just need to bring it to a boil and immediately remove it from the stove, otherwise the cream will curdle;
- If you want to make a more hearty soup, you can add potatoes to the champignons. If you prefer light first courses, you can add broccoli or zucchini;
- You can prepare homemade croutons or croutons for the puree soup.
Interesting facts: champignons have no fat, few carbohydrates and a high content of vegetable protein, vitamins and fiber. Therefore, this food is an ideal choice for people who want to lose weight, as well as for diabetics.
Cream soup with champignons and croutons
Photo: recipe-borscha.ru
Crackers can be prepared separately from white bread and your favorite spices.
You will need:
300 g of champignons, 2 onions, 300 g of potatoes, 1 carrot, 2 cloves of garlic, 300 ml of cream, 50 g of butter, 20 g of crackers, ground black pepper, salt, 800 ml of water.
Preparation:
Peel and cut the vegetables, wash and chop the mushrooms. Fry the onions and carrots, add the potatoes, champignons and continue cooking for another 10 minutes. Pour boiling water, boil for 15 minutes, grind with a blender, squeeze the garlic through a press, add salt, pepper and cream. Warm for 2 minutes over low heat. Serve the finished cream soup with croutons.
Dietary
People trying to lose weight often go on diets and spend fasting days. It is difficult to withstand such tests, since you have to limit your diet to low-calorie foods, most of which do not provide satiety. Cream soups with mushrooms are a rare exception, since they satiate for a long time with a minimum number of calories. Dietary champignon puree soup can serve as an excellent alternative to kefir during a mono-diet.
Ingredients:
- green beans – 100 g;
- dried champignons – 30 g;
- tomato;
- bulb;
- medium sized carrot;
- white cabbage – 0.2 kg;
- cauliflower – 100 g;
- potatoes – 2 pcs.;
- canned peas – 70 g.
Cooking method:
- Boil the mushrooms, strain the broth, and slice the product itself thinly.
- Boil the broth again, place shredded cabbage in it, after 7 minutes add finely chopped onions, carrot shavings, green beans, potato and tomato cubes, and mushrooms.
- After 15 minutes, add separately cooked cauliflower to the food.
- Beat the prepared ingredients in a blender, season, and serve the cream soup with fresh herbs.
Creamy champignon soup with milk
Photo: recipe-borscha.ru
It is best to cook it in a cauldron or stewpan.
You will need:
300 ml of water, 0.5 kg of champignons, 2 onions, 2 cloves of garlic, 50 g of butter, 1.5 cups of milk, 100 ml of cream, a pinch of thyme, ground black pepper, salt.
Preparation:
Fry chopped onions and champignons in a deep cauldron. Pour in hot water, milk and simmer for 10 minutes. Squeeze the garlic through a press, add spices and puree the soup with an immersion blender. Add cream, salt and heat for a couple more minutes over low heat.
Cream soup of champignons and chicken
Photo: vk.com
If you get too much water, drain some of it before pureeing the soup.
You will need:
400 g of champignons, 350 g of chicken fillet, 2 potatoes, 1 carrot, 1 onion, 200 ml of cream, 50 g of butter, ground nutmeg, salt, 1 liter of water.
Preparation:
Chop the mushrooms, meat and vegetables. Fry the onions and carrots, add the chicken and mushrooms and cook for 10 minutes over medium heat. Transfer the mixture to a pan of boiling water, add the potatoes and cook for 15 minutes. Grind the soup with an immersion blender, add cream and salt. Warm for 2 minutes over low heat and sprinkle with nutmeg.
What to cook from champignons: 20 delicious and quick recipes
With Chiken
This soup takes about an hour to prepare, and it turns out very tender, piquant and tasty. Even children love him very much. Experienced chefs advise grinding boiled products using an immersion blender, since a meat grinder cannot ensure perfect homogeneity. It is better to serve soup with chicken and champignons hot and with homemade croutons or croutons. The calorie content of the product is about 63 kcal.
Ingredients:
- leek – 1 pc.;
- potatoes – 3 pcs.;
- white bread - 4 slices;
- flour – 15 g;
- large carrot;
- chicken fillet – 0.3 kg;
- butter – 40 g;
- dill.
Cooking method:
- Cut the fillet and potatoes into small pieces. Place the ingredients in a saucepan and add enough water to cover the ingredients.
- Place the container over medium heat. Skim the foam from boiling water. The broth should be salted and bay leaf should be added.
- Cut the onion into small cubes, grate the carrots, fry the food in oil. Add flour to the pan, fry the ingredients for another 3 minutes, stirring constantly.
- Then pour ½ tbsp into the roast. water and simmer the food for 10 minutes.
- Cut the bread into small strips and dry in a clean frying pan.
- Place the chicken meat on a plate, grind it using a blender or mince it several times.
- Mash the potatoes until pureed, mix with the meat mixture and fry. Then grind the ingredients again with a blender, add broth and boil. Serve the dish with croutons.
Cream soup of champignons, ginger and curry
Photo: dreamstime.com
Cream of mushroom soup that perfectly satisfies hunger and invigorates!
You will need:
500 g champignons, 30 g ginger root, 300 g potatoes, 1 onion, half a hot pepper, 250 ml cream, 2 tbsp.
vegetable oil, 0.5 tsp. curry, a pinch of turmeric, ground black pepper, salt, 1 liter of water. Preparation:
Chop the mushrooms, ginger and vegetables. Fry the onion, add champignons and potatoes. After 8 minutes, put everything into a saucepan, add hot water and cook for 12 minutes. Add hot pepper, ginger and spices. Grind the soup with an immersion blender, add cream, salt, and heat for 2 minutes over low heat.
Cream soup of pumpkin and champignons
Photo: jam-bakery.ru
The soup turns out not only tasty, but also beautiful.
You will need
:
300 g peeled pumpkin, 400 g champignons, 2 potatoes, 1 onion, 2 cloves garlic, 1.5 cups cream, 2 tbsp.
vegetable oil, 1 tbsp. flour, ground black pepper, salt, 1 liter of water. Preparation:
Slice the pumpkin and boil for 15 minutes. Fry the chopped onions and champignons, add the potatoes and cook for another 6 minutes. Add flour, stir, transfer to soup and cook for 10 minutes. Grind with an immersion blender, squeeze the garlic through a press, pour in the cream. Heat for 2 minutes, add salt and pepper.
How long to cook champignons for soup - advice from chefs for how long
In this case, it is imperative to take into account the origin of the mushrooms. Thus, farm-grown products do not require prolonged heat treatment - 5 minutes of cooking is enough for them. Wild-harvested mushrooms take twice as long to cook. The heat treatment time also depends on the size of the product: the larger the caps, the longer they need to be cooked. In order for the mushrooms to cook at the same time, they should be cut into equal pieces. How long to cook champignons for soup? This should be done for no more than 5 minutes - this way you will retain the maximum of their beneficial properties.
Cream of mushroom soup with beans and champignons
Photo: orendinamo.ru
Nourishing and very simple. What else do you need?
You will need:
1 liter of water, 500 g of champignons, 1 onion, half a glass of boiled beans, 180 ml of cream, 100 g of butter, a pinch of ground nutmeg, salt.
Preparation:
Fry chopped onions and champignons until golden brown, transfer to a saucepan, pour in hot water, add beans and cook for 10 minutes. Puree the soup with an immersion blender, add cream, nutmeg and salt. Warm up for a couple of minutes over low heat and turn off.
Cream soup with champignons and beef
Photo: chefmarket.ru
Use the softest sirloin cuts of meat.
You will need:
300 g of beef, 400 g of champignons, 1 onion, 3 potatoes, 150 ml of milk, half a glass of cream, ground nutmeg, ground black pepper, salt, 2.5 liters of water.
Preparation:
Cut the meat and boil for 1.5 hours. Fry chopped onions and champignons until golden brown, transfer to a saucepan with meat, add potatoes and cook for another 12 minutes. Grind the mass with an immersion blender, add spices, salt, milk and cream. Warm for 3 minutes on low heat and turn off.
Delicious dried mushroom soup
Dishes with the addition of dried mushrooms delight with a bright aroma and rich taste. Make a puree soup from them and please your loved ones with an original and nutritious lunch.
Cooking time: 1 hour 30 minutes
Cooking time: 25 minutes
Servings – 4
Ingredients:
- Dried mushrooms – 100 gr.
- Chicken broth – 1.5 l.
- Cream – 1 tbsp.
- Potatoes – 3 pcs.
- Onions – 1 pc.
- Salt - to taste.
Cooking process:
Step 1. Prepare the necessary products.
Step 2. Heat the chicken broth and immerse the dried mushrooms in it. We leave them for an hour.
Step 3. After an hour, peel the potatoes and cut them into small cubes. We put them in a pan with mushrooms and put them on the stove.
Step 4. Chop the onions and place them in a hot frying pan.
Step 5. Fry the vegetable until golden brown.
Step 6. Drain half a glass of broth from the pan. Place the fried onions into the pan.
Step 7. When the potatoes become soft, pour cream into the mixture.
Step 8. Salt and mix the workpiece.
Step 9. Grind using a blender.
Step 10. If the soup is too thick, add the drained broth. Stir.
Step 11. Hot puree soup from dried mushrooms is ready. You can try!
Report a bug
Cream soup with turkey and champignons
Photo: recipe-borscha.ru
The turkey can be chopped separately to take the load off the blender.
You will need:
600 g champignons, 400 g turkey fillet, 300 g potatoes, 1 carrot, 1 onion, 2 cups cream, 50 ml olive oil, 2 tbsp.
lemon juice, 5 sprigs of dill, ground black pepper, salt, 2.5 liters of water. Preparation:
Cut the meat, add cold water and boil for 45 minutes. Fry the chopped onions and carrots, add the chopped champignons and cook until the moisture has evaporated. Place everything in the pan with the meat, add the potatoes and cook for another 15 minutes. Grind with an immersion blender, add cream, black pepper and salt. Warm the soup for 2 minutes, add lemon juice and finely chopped herbs.
15 recipes for delicious stuffed champignons in the oven
Mushroom soup with porcini mushrooms and canned beans is a delicious source of protein.
This creamy soup made from frozen mushrooms and beans is a source of vegetable protein that is beneficial for digestion.
Ingredients:
- Frozen porcini mushrooms – 500 gr.
- Boiled beans – 250 gr.
- Onion - 1 pc.
- Carrots – 1 pc.
- Cream 10% - 250 ml.
- Potatoes – 3-4 pcs.
- Salt and pepper.
Preparation:
Thanks to the porcini mushrooms, the broth remains clear, and the finished dish looks damn appetizing.
Rinse mushrooms with running water.
Drain the juice from the beans and puree them.
Peel and chop potatoes and carrots.
Add all of the above and cook until done.
Fry the onion completely.
Salt some of the broth into a separate container.
Mix all ingredients and beat with a blender. Use the available broth to bring the soup to the desired consistency.
Place on the fire and season if necessary. After boiling, add cream.
We serve to the table and help ourselves.
It is best to defrost mushrooms on a paper towel. It absorbs moisture well and all you have to do is drain the mushrooms in a colander
Creamy champignon soup with parmesan
Photo: attuale.ru
Parmesan goes very well with champignons and cream.
You will need:
0.5 kg of champignons, 300 g of potatoes, 1 onion, 1.5 cups of cream, 60 g of Parmesan, 40 ml of olive oil, a pinch of thyme, a couple of sprigs of basil, salt, 1 liter of water.
Preparation:
Chop the mushrooms and vegetables. Fry the onion until golden brown, add the champignons and continue cooking for another 10 minutes. Place everything in a saucepan, add hot water, potatoes and cook for 15 minutes. Puree the soup with an immersion blender, add cream, thyme, salt and finely grated cheese. Warm over low heat for a couple of minutes, garnish with basil and serve.
In a slow cooker
This is a healthy, tasty dish that can be a satisfying addition to your diet. Even small children, who are often capricious and refuse to eat first courses, like champignon cream soup in a slow cooker. The liquid consistency of the soup makes it possible to hide unloved but healthy foods for the baby in it. How to make creamy champignon soup using a slow cooker?
Ingredients:
- potatoes – 3 pcs.;
- cream – ½ tbsp.;
- garlic cloves – 2 pcs.;
- large carrot;
- champignons – 0.3 kg;
- greenery;
- water – 1 tbsp.;
- cream or milk - ½ tbsp.;
- spices.
Cooking method:
- Finely chop the greens and squeeze in the garlic.
- It is better to cut potatoes and onions into cubes, mushrooms into slices.
- Grate the carrots and place with the rest of the ingredients in a saucepan. Fill the food with water and add seasonings.
- Place the multicooker bowl into the appliance and activate the “Steam” option.
- After half an hour, turn off the multicooker and let the puree soup brew for 15 minutes, then grind the finished ingredients using a blender, add cream, boil again and garnish with green onions.
Creamy champignon soup in bread
Photo: sorokulya.ru
The bread should be soft and have a thick crust.
You will need:
350 g of champignons, 1 onion, 2 cups of meat broth, 200 ml of cream, 1 tbsp.
flour, 1 tbsp. vegetable oil, a couple of sprigs of parsley, ground black pepper, salt, bread of a suitable size. Preparation:
Cut off the top of the bread, make indentations and place in the oven for 15 minutes. In a deep saucepan, fry finely chopped onions and champignons, add flour, broth and then 10 minutes. Grind the soup with an immersion blender, add cream, salt and pepper. Fill the loaf with soup and garnish with parsley.
Useful tips
- You can replace the champignons with seasonal wild mushrooms . Chanterelles and oyster mushrooms will add benefits to the soup, and porcini mushrooms and boletus will make the aroma more refined and stronger.
- Soup based on vegetable broth will last in the refrigerator for 2-3 days without harm , but it will lose its aroma and the taste will not be as delicate as in the first minutes after preparation.
- Vary your spices . Try adding dried thyme - you'll love it! Italian herbs (mixture), grated nutmeg, dried garlic, different types of pepper will add interesting notes to the aroma and complement the taste. By the way, you can also try ready-made spice mixtures for mushroom dishes.
- For croutons, use stale white bread . Be sure to cut off the crust. After cutting into cubes, dry in the oven for 10 - 15 minutes. Try the option of frying in vegetable oil with garlic - the taste will become more Italian.
Garlic creamy champignon soup
Photo: thespruceeats.com
A fragrant cream soup with a pronounced taste.
You will need:
300 g of champignons, 7 cloves of garlic, 1 onion, 1.5 cups of meat broth, 200 ml of cream, 30 ml of olive oil, ground nutmeg, ground black pepper, salt.
Preparation:
Pour cream over peeled garlic and boil for 5 minutes in a water bath. Fry the chopped onions and champignons until golden brown and place in a saucepan, pour in the hot broth and cook for 10 minutes. Add cream with garlic, nutmeg and puree the mixture with an immersion blender. Return the pot of soup to the heat, heat for 2 minutes, add salt and pepper.
Work progress
Mushroom puree soup with milk begins with vegetables. The onion is peeled and cut into small pieces; you can use a blender to chop. The pepper is cut and cleaned of seeds and tail. Next, it is cut into half rings. The thinner the half rings, the better. You will need butter for frying. It must be melted in a heated frying pan and add onions there. The vegetable should be fried until it turns golden brown. After this, the two available cloves of garlic are chopped very finely and added to the onion. Then the sweet peppers are added to the same frying pan. This whole mixture is simmered over low heat until the pepper half rings become soft.
Next comes the turn of the mushrooms. They must be washed well and then cut into medium-sized pieces of about two centimeters. If you chop the mushrooms more finely, their taste in the soup will be weak. The mushrooms are added to the frying pan with the vegetables. Then the contents of the pan are thoroughly mixed. Fry the soup preparation for another seven minutes, stirring constantly. Then flour is carefully added to the prepared mixture and everything is thoroughly mixed again. After this, ready-made vegetable broth is poured into the mixture of vegetables and mushrooms, and the frying pan is removed from the stove.
Now you need to be patient and wait until its contents cool down a little. Then put the frying pan back on the fire and bring its contents to a boil. The mixture should boil for four minutes. Now you will need a saucepan where the contents of the pan are laid out and milk is added. Moreover, it is poured in gradually with constant stirring. It is advisable to stir the soup not with an iron spoon, but with a wooden one. If you don’t have one on your farm, you can use a wooden spatula. Next, add herbs and salt. After this, the soup should simmer for about ten minutes. Then the contents of the pan can be poured into plates and served. Milk soup with mushrooms is ready
Cream soup of champignons and zucchini
Photo: 1000sovetov.ru
When serving, add croutons, pieces of vegetables and herbs.
You will need:
500 ml water, 400 g champignons, 1 zucchini, 1 onion, 300 ml cream, 2 tbsp.
vegetable oil, 2 tbsp. flour, salt, ground black pepper. Preparation:
Chop the mushrooms and vegetables. Fry the onion, add the zucchini and mushrooms and cook for 10 minutes over medium heat. Add flour, boiling water, stir and cook for 12 minutes. Grind the mixture with an immersion blender, add cream, ground pepper and salt.
Step-by-step video: preparing dietary mushroom soup (for weight loss)
We present to your attention a simple and easy recipe.
Dear reader, I want to thank you for your attention. If you are reading these lines, it means you liked the article. In it we analyzed step-by-step recipes with photos of wonderful mushroom soups in various variations. Both fresh and frozen mushrooms were used. Chicken meat and processed cheese were served as additions. They even cooked it with croutons. But one thing we definitely learned is that such soups turn out very tasty. And they cook quickly.
Like and class, so you will not only save the recipes on your social network page, but also share them with your friends. I look forward to your comments. Your opinion is very important to me. All the best to you!
