Creamy mushroom soup - how to cook, what products to use, rules for effective serving: recipe with photos and videos

Home Milk soups

Creamy mushroom soup can be prepared in a variety of ways. There are recipes for creamy creamy soup with mushrooms, first hot courses with mushrooms, meat and dairy products. Don't limit yourself in your imagination and use your favorite products.

Typical technology for preparing creamy mushroom soup includes pre-heat treatment of mushrooms. Usually they are fried along with vegetables and added to the soup in the form of frying. The culinary action is completed by adding cream, grated cheese or milk. With these simple manipulations you can prepare an incredibly tasty and aromatic mushroom dish.

When serving, mushroom soup can be supplemented with chopped cilantro, parsley, basil, and dill. Also an excellent solution would be to eat soup along with aromatic croutons.

How to cook creamy mushroom soup - 15 varieties

Creamy soup with champignons
Creamy mushroom soup with melted cheese
Cheese soup with smoked chicken and mushrooms
Vegetable cream soup with cream and mushrooms
Cheese and mushroom soup with olives
Creamy soup with porcini mushrooms “Naslazhdeniye”
Mushroom soup with cheese
Mushroom soup with corn
Cream of porcini and spinach soup
Creamy soup with meatballs and mushrooms
Champignon cream soup
Creamy mushroom soup with chicken
Creamy cheese soup with cauliflower
Creamy mushroom soup with chicken
Creamy soup with mushrooms and broccoli

Cooking features

Puree soup from dried mushrooms is prepared according to the same principle as from fresh ones, but the technology of its preparation has several specific features.

Not all dried mushrooms are suitable for making puree soup. It is safe to use porcini mushrooms, chanterelles, honey mushrooms or the same champignons for this purpose.
Dried mushrooms require preliminary preparation. They must be washed and filled with clean water so that they swell and return to their original shape and volume. This requires at least 2 hours.
It is better not to pour out the liquid in which the mushrooms were soaked, but to use it to prepare soup, straining it and bringing it to the required volume with clean water or broth.
When preparing puree soup from dried mushrooms, do not grind them all in a blender. Some of the boiled or fried mushrooms can be cut and added to the finished soup. This way it will be even tastier and more appetizing.
If you fry mushrooms or vegetables before cooking the soup, it will acquire a different taste.
Creamy notes are added to the dish by adding cream and cheese to the soup at the end of its preparation. A similar effect can be achieved if you season the soup with sour cream before serving it.
When cooking mushrooms, foam may form on the surface of the soup. It definitely needs to be removed. This is convenient to do with a special spoon or slotted spoon.
To give the soup a creamy consistency, the products are crushed using a blender. Using an immersion blender allows you to puree soup right in the pan. When using this device, it is important to follow safety precautions to avoid getting burned by splashes. The blender should not be kept on while being inserted into or removed from the soup. The pan should be deep - this will prevent splashing.
After grinding the ingredients with a blender or additionally introducing any product, even if it is fresh herbs, the dish must be brought to a boil, or better yet, boiled for 2 minutes. Otherwise, the soup may quickly spoil.

You can serve dried mushroom puree soup with croutons or fresh herbs, placing them on plates immediately before serving the dish. If you serve mushroom soup with store-bought croutons, give preference to products with a neutral smell or mushroom flavor. Wheat croutons are better suited to creamy soup than rye croutons.

Creamy soup with champignons

Champignons are the most used mushrooms in cooking. They are used not only for preparing main hot dishes, but also soups. More on this later.

Ingredients:

3 potatoes.
6-8 large champignons.
120 ml cream.
One onion.
Greens, salt, sunflower oil.

Preparation:

Chop the potatoes into cubes and send them to boil in two liters of water. In a frying pan, sauté the onion with chopped champignons. When the potatoes are slightly boiled, add some fry to them, add salt to the soup and cook over moderate heat for five minutes. At the end of cooking, pour in the cream in a thin stream and add the herbs and heat thoroughly.

Creamy mushroom soup with melted cheese

This soup will not leave anyone indifferent! Suitable for serving for a holiday or everyday lunch.

Ingredients:

200 g champignons.
A bunch of greenery.
Two processed cheeses.
Onions, carrots.
Two potatoes.
100 ml cream or milk.
Vegetable oil.
Salt pepper.

Preparation:

Cut the potatoes and cook in two liters of water.

Chop onions, carrots, champignons and fry in a frying pan in vegetable oil. Transfer the roast to the potatoes. Boil the soup for seven minutes and add cream, herbs, pepper, salt and cheese cubes. Simmer the dish for five minutes and remove from heat.

Cheese soup with smoked chicken and mushrooms

Incredibly aromatic soup with smoked meats and mushrooms will diversify your everyday and holiday meals!

Ingredients:

A liter of chicken broth.
0.3 kg smoked chicken tenderloin.
0.2 kg champignons.
0.3 kg of potatoes.
60 g onions.
0.25 kg of processed cheese.
Herbs, spices, salt.

Preparation:

Boil the chicken broth and add the potato cubes and chopped onion. Pour 0.15 liters of warm broth into a separate container and add grated cheese. Mix everything until the cheese is completely dissolved. Add the rest of the broth with potatoes to the resulting mass. Add chopped smoked tenderloin with mushrooms. Boil the soup for 8 minutes. At the end of cooking, dilute the dish with chopped herbs, salt, spices and mix. Serve the soup with croutons.

Vegetable cream soup with cream and mushrooms

The soup turns out very thick, which means it’s filling. Can be used as an independent dish for the first or second course.

Ingredients:

Three potatoes.
One onion.
Half a kilo of mushrooms.
One hundred grams of processed cheese.
200 g cream 30%.

Preparation:

Cut the potatoes into small pieces and cook in a liter of broth. Grind together with processed cheese, previously crushed into cubes.

Chop mushrooms, onions, carrots and fry in a frying pan. Add the mixture to the mashed potatoes and cheese. Add cream, salt, pepper and blend with a blender. Garnish the soup with herbs and serve with croutons.

Cheese and mushroom soup with olives

The pleasant creamy taste of the cream in the soup will complement the aroma and softness of the mushrooms, as well as the piquant saltiness of the olives.

Ingredients:

2 liters of chicken broth.
0.4 kg chicken fillet.
0.25 kg potatoes.
150 g carrots.
150 g mushrooms.
80 g olives.
0.2 kg of processed cheese.
80 ml sunflower oil.
Greens, bay leaf, salt, pepper.

Preparation:

Cut the chicken meat into small cubes and simmer a little in a frying pan in sunflower oil. Place the meat in a saucepan with boiling broth along with bay leaves and pepper. Cook for about 7 minutes.

Potatoes and carrots should be cut into cubes and placed in a common cooking container. Simmer the dish for 10 minutes and add the pitted olives, cut into slices.

Mix grated cheese with chopped herbs and add to soup. Boil the dish for another three minutes and you are ready to serve.

Diet recipe

mushrooms 600 gr
potatoes 3 pcs
carrots 1-2 pcs
onions 1-2 heads
sunflower oil for frying mushrooms
butter 40-50 g
salt to taste
ground turmeric pinch
greens optional

Step by step recipe

Wash and peel the onions, carrots and potatoes.
Sort the mushrooms thoroughly, peel and rinse.
Let it boil in salted water. Cook for 10 minutes.
Cut the onion, potatoes and carrots into cubes.
Next, fry the mushrooms along with the onions, adding a little vegetable oil. About 15 minutes.
Let the vegetables (carrots and potatoes) cook. Salt the broth. As soon as the vegetables are ready, add mushrooms and butter to them.
Our mushroom soup is brought to a boil. If desired, you can add turmeric and herbs. The aroma and color of turmeric should not be interrupted. Cook over low heat for another 15-20 minutes.
Puree the mushroom soup using an immersion blender.
The soup is served hot in portions.

Calorie content per 100 grams of product is 97 Kcal.

Creamy soup with porcini mushrooms “Naslazhdeniye”

The soup has a lot of seasonings, so it turns out spicy and aromatic. It's easy and quick to prepare!

Ingredients:

20 ml olive oil.
Half a kilo of porcini mushrooms.
Cup of chopped celery.
A cup of chopped carrots.
Onion head.
¼ cup flour.
1/3 glass of white wine.
Dried thyme.
800 ml vegetable broth.
A cup of wild rice.
¾ cup low-fat sour cream.
Parsley.

Preparation:

Heat oil in a thick-bottomed saucepan and fry onions, carrots, and celery. Add flour, salt and cook for a couple of minutes. Then add white wine, thyme and cook for a few more minutes.

Pour hot broth into the pan, add rice and cook for 5-7 minutes until the cereal softens. At the end, dilute the soup with sour cream and add chopped parsley.

Mushroom soup with cheese

Another recipe for creamy mushroom soup will delight you and your family with its deliciousness and nutrition.

Ingredients:

Half a kilo of champignons.
70 g onions.
200 g processed cheese.
80 ml lean oil.
Crackers, herbs, pepper, salt.

Preparation:

Fry the chopped mushrooms and onions in a frying pan. Dissolve grated cheese in two liters of boiling water and heat for 2 minutes. Add the fried mushrooms to the soup and cook for a couple more minutes. Add chopped herbs and remove from heat. Serve the dish with croutons or crackers.

Mushroom soup with corn

Sweet canned corn dilutes the traditional composition of creamy mushroom soup. This combination gives the dish excellent taste and unusualness!

Ingredients:

500 g champignons.
Chili pepper.
A glass of cream.
A jar of corn.
Green salt.

Preparation:

Cut the champignons into slices and fry in vegetable oil. Place the mushroom component in a thick-walled saucepan, add chopped chili pepper and simmer. Add corn and cream. Stir, add salt. Add a little water and bring to a boil. Chop the greens and season the soup.

Cream soup with corn grits and frozen mushrooms

You can use fresh, dried or frozen mushrooms in this soup. Corn grits, having a slightly sweet taste, will add new shades to your dish.

Ingredients:

Frozen porcini mushrooms—200 gr.
Potatoes - 2 - 3 pcs.
Corn grits - 80 gr.
Onion - 2 pcs.
Carrots - 1 pc.
Dill - 0.5 bunch
Butter - 1 - 2 tbsp. spoons
Salt, pepper - to taste
Water - 1.5 - 2 liters

Preparation

Fill the pan with water and add porcini mushrooms into it, add salt and cook over low heat until they are fully cooked.
If you use another type of mushroom, I recommend boiling them separately, as they color the broth. It’s better to throw them in already prepared right before blending them with a blender.
By varying the amount of water, you adjust the thickness of your soup.
Meanwhile, cut the carrots and onions into cubes. Fry everything together in vegetable oil.
Place the finished mushrooms in a colander, cool the broth and strain.
Place the chopped potatoes into the broth and bring to a boil. Rinse the corn grits and add to the soup along with the mushrooms.
Next add the roasted vegetables.
Stirring constantly, thereby preventing the formation of lumps, cook for 20 minutes.
Let's taste for salt. Grind the whole mass into puree and our masterpiece is ready.

Cream of porcini and spinach soup

The soup prepared according to this recipe is very healthy, because it contains spinach and garlic. Let's prepare an unusual dish and enjoy the excellent taste!

Ingredients:

Half a kilo of porcini mushroom.
120 g carrots.
100 g spinach.
Two cloves of garlic.
500 ml cream.
40 g butter.
Wheat crackers.
Greens, pepper, salt.

Preparation:

In one pan, fry the chopped porcini mushrooms until the liquid evaporates; in another, fry the grated carrots with chopped spinach and crushed garlic at the end. Combine the contents of both containers in a blender, beat and transfer to a saucepan. Pour cream over everything, add salt, add pepper and cook until boiling on low heat on the stove. Season the soup with herbs and serve with wheat breadcrumbs.

Cook's tip: porcini mushrooms can be used dry or frozen. In the first case, they should first be soaked for several hours and boiled in a saucepan for 20-25 minutes. After this, you can start frying. Frozen mushrooms are kept at room temperature and also boiled before preparing the soup.

Secrets of famous companies: notes to housewives

Many well-known brands of restaurants and trading houses offer mushroom soups and their variations on the menu - with cream, so in Sweden a similar recipe is very popular. Mushroom soup with cream itself can be produced both in the classic form - with pieces of vegetables, and in the form of puree, served in cafes and restaurants and distinguished by its tenderness and aroma.

Chefs and simple housewives who prepare this dish for their family have a set of ingredients called “secret”, for example, for the Swedish version, an unusual addition is fresh parsley, which gives the soup incredible freshness and an incomparable aroma.

The classic recipe is based on a special “frying”. Its secret is the butter included in the composition. If desired, you can always replace it with a vegetable one, for example, olive oil, so the mushroom puree soup with cream will not lose its charm. As for cream, as the main ingredient, the recipe allows you to slightly adjust the dish to your taste preferences by choosing the percentage of fat content.

Creamy soup with meatballs and mushrooms

This soup will help out if you don’t have time to prepare meat broth. It's easy and simple to prepare.

Ingredients:

A kilogram of chicken fillet.
Five champignons.
Soft cream cheese.
Three liters of water.
100 g butter.
40 g flour.
Bay leaf, salt, pepper.
A bunch of greenery.
Boil the rice and cool.

Preparation:

Pass the chicken fillet through a meat grinder along with half an onion. Beat in the egg, add rice, flour, salt, mix and make meatballs.

Chop the champignons and fry in butter along with the rest of the onions.

Boil water, add bay leaf, salt and add meatballs. Boil for 3 minutes and add mushrooms. Let the soup boil for five minutes and add cream cheese. Season the dish with herbs, keep it boiling for three minutes and remove from heat.

How to cook cream of mushroom soup with milk?

The most delicate mushroom puree soup can be prepared with milk. A hearty dish that will brightly complement your home menu. Try a simple recipe for a delicious and original treat for the whole family.

Cooking time: 40 minutes

Cooking time: 20 minutes

Servings – 6

Ingredients:

Porcini mushrooms – 300 gr.
Potatoes – 3 pcs.
Onions – 1 pc.
Garlic – 3 cloves.
Milk – 400 ml.
Butter – 50 gr.
Salt - to taste.
Bay leaf – 2 pcs.

Cooking process:

Step 1. Cut the peeled potatoes into cubes, place them in a saucepan and fill with water. We put it on the stove.

Step 2. Chop the onion and simmer it in butter.

Step 3. Add chopped garlic here.

Step 4. Add chopped porcini mushrooms here. Salt and simmer until the moisture evaporates.

Step 5. Remove the boiled potatoes from the stove.

Step 6. Grind the contents using a blender.

Step 7. Measure out the required amount of milk.

Step 8. Pour it over the mashed potatoes and heat it up. Place the mushrooms here and chop again.

Step 9. Add bay leaves to the treat, cook for 3 minutes and remove from the stove.

Step 10. Delicate mushroom soup with milk is ready. You can try!

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Champignon cream soup

Little gourmets will definitely love this soup, because it turns out airy, light and extremely tasty!

Ingredients:

Half a liter of chicken broth.
400 g champignons.
400 g onions.
200 g wheat crackers.
100 ml cream.
40 ml vegetable oil.
Salt, herbs, spices.

Preparation:

Fry the onion and mushrooms, chopped into large cubes, first the onion, then the second product. Grind the mixture with a food processor, add salt and pepper and transfer to a saucepan. Pour boiling broth over everything and simmer for seven minutes. At the end add cream and herbs. Bring to a boil and remove from heat. The soup is served with breadcrumbs.

Creamy mushroom soup with chicken

The soup has a delicate and mild taste, so the whole family will like it.

Ingredients:

600 g champignons.
Two onions.
Three potatoes.
200 g processed cheese.
200 ml milk or cream.
Four chicken thighs.
Salt, pepper, vegetable oil.

Preparation:

Boil the chicken thighs in two liters of water. Peel and cut all vegetables, including mushrooms into cubes. Fry onions, carrots and champignons in a frying pan in vegetable oil.

Remove the cooked chicken thighs from the pan, add salt to the broth and add potatoes. After five minutes of boiling, add fried mushrooms, onions and carrots to the soup.

Disassemble the chicken pieces and place the meat in a saucepan along with chopped processed cheese. Keep the dish at a low simmer for 10 minutes and remove from heat.

A simple and quick recipe for creamed mushroom soup with potatoes

A nutritious and delicate cream soup can be prepared from mushrooms and potatoes. An appetizing dish perfect for your home lunch. Serve with fresh aromatic herbs.

Cooking time: 35 minutes

Cooking time: 10 minutes

Servings – 4

Ingredients:

Champignon mushrooms – 6 pcs.
Dried mushrooms – 15 gr.
Potatoes – 2 pcs.
Carrots – 1 pc.
Onions – 1 pc.
Garlic – 1 clove.
Water – 700 ml.
Cream – 1 tbsp.
Salt - to taste.
Ground black pepper - to taste.
Greens - for serving.

Cooking process:

Step 1. Prepare the necessary products. We wash and clean them.

Step 2. Fill the dried mushrooms with warm water and leave them for 15 minutes.

Step 3. Cut the peeled potatoes into medium-sized cubes.

Step 4. Chop the onions and carrots.

Step 5. Remove dried mushrooms from the water. Place them in the pan along with the vegetables. We also send champignons and chopped garlic here.

Step 6. Strain the water from the dried mushrooms and pour into the total mass.

Step 7. Boil the workpiece for 25 minutes.

Step 8. Pour cream into the treat, add salt and pepper. Boil and grind the mass with a blender.

Step 9. Delicate cream of mushroom soup with potatoes is ready. Pour it into plates and add herbs.

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Creamy cheese soup with cauliflower

This soup requires a minimum of time to prepare, but it turns out to be very healthy and nutritious.

Ingredients:

4 potatoes.
One carrot.
Celery stalk.
250 g cauliflower.
50 g parmesan.
100 ml cream.
A clove of garlic.
Salt, pepper, bay leaf, vegetable seasoning.
A bunch of greenery.

Preparation:

Cut potatoes and carrots into cubes. Grate hard cheese. Chop the celery stalk into small pieces.

Place bay leaf, peppercorns, potatoes, carrots into boiling water and cook for 10 minutes. Season the broth with vegetable seasoning.

Add cauliflower to the finished potatoes, squeeze out a clove of garlic, pour in cream and add cheese. We decorate the soup with herbs.

Ingredients:

Forest mushrooms – 500 grams
Potatoes – 3 pieces
Celery root - 50-70 grams
Carrots – 1 piece
Onion – 1 piece
Leeks - 1/2 pieces
Garlic – 2 cloves
Bay leaf – 2 pieces
Thyme – 1 pinch
Marjoram – 1 pinch
Ground black pepper - 1-2 pinches
Lemon juice - 1-2 tbsp. spoons (to taste)
Salt - 1.5 teaspoons (to taste)
Vegetable oil - 2-3 tbsp. spoons

Number of servings: 6-7

Creamy mushroom soup with chicken

The soup can be classified as a creamy first course, but it still contains unground ingredients. In the soup it will be golden brown chicken meat stewed in soy sauce.

Ingredients:

Half a kilo of champignons.
One onion.
200 ml cream.
Three glasses of chicken or vegetable broth.
Chicken fillet.
40 ml soy sauce.
Garlic, salt.

Preparation:

Chop the champignons coarsely and fry them together with onion slices in a frying pan. Grind everything in a food processor and transfer to boiling broth. Salt, pepper and add cream.

In a separate frying pan, fry the diced chicken fillet until crisp, sprinkle with soy sauce and cook for another two minutes. At the end add crushed garlic and salt.

The soup is served in portioned bowls with herbs and pieces of meat.

Basic recipe

Creamy mushroom soup can be cooked in different ways. It all depends on national and taste preferences. Somewhere they add cauliflower to it, somewhere they reduce the amount of cheese or don’t put this product at all, but pour in more cream, somewhere it’s cooked not with chicken, but with mushroom or vegetable broth. However, the cooking technology remains virtually unchanged. So you can learn from absolutely any recipe, for example, from this one. Just first you need to prepare the necessary products:

chicken – 200 g;
mushrooms – 200 g;
potatoes - 2 medium root vegetables;
carrot – 1 small root vegetable;
onion - 1/2 head;
processed cheese – 100 g;
cream – 100 ml;
butter - for frying;
salt, pepper, dill - to taste.

Boil the chicken meat, remove it, cut it into pieces and return it to the slowly simmering broth. Add diced potatoes there too. At the same time, melt the butter in a frying pan and fry the finely chopped onion and carrots. After 5 minutes, add the chopped mushrooms to the pan and fry for another 5 minutes, after which the frying is sent to the broth with the potatoes boiling in it.

Cook everything together for another 10 minutes, then pour the cream into the pan and add the cheese divided into small pieces. Next, cook the soup over low heat, stirring constantly until the cheese is completely dissolved, then turn up the heat and let the contents of the pan boil. When this happens, you can extinguish the fire, add salt and pepper to the soup and let it stand under a closed lid for 15-20 minutes.

The finished dish should be served by adding a little chopped herbs to each serving.

Creamy soup with mushrooms and broccoli

Using this recipe you can prepare a delicious, combined first course. The soup is very healthy. Suitable for feeding children from three years of age.

Ingredients:

5-7 champignons.
Two processed cheeses.
200 g broccoli.
Two potatoes.
One carrot.
Salt, vegetable oil.

Preparation:

Separately, fry the chopped mushrooms and grated carrots. Cut the potatoes into cubes and send them to boil in two liters of water. After five minutes, add mushrooms and carrots to the broth. Salt everything and cook for 10 minutes. Add small broccoli florets to the soup and cook until the cabbage softens. Three processed cheeses and add to the soup. Stirring, cook until completely dissolved.