Mushroom soups are always tasty and fragrant. But the cream soup exceeds all expectations, because It has a very delicate and silky structure, a pronounced creamy mushroom flavor. The dish perfectly complements lunch or dinner, besides, the soup is prepared quite simply and quickly.
Cream of Mushroom Cream Soup
Fans of champignons are advised to cook a gentle and very simple soup with mushrooms, seasoned with cream.
Ingredients:
- 0.5 kg of mushrooms;
- 1 tbsp. heavy cream;
- 2 onions;
- 0.5 liters of strong broth;
- 1.5 tbsp. flour;
- 30 g of oil;
- 0.5 tsp. black ground salt and pepper;
- 2-3 tablespoons sunflower oil;
- 1 handful of crackers to serve.
Cooking time: 35 minutes.
Calorie: 183 kcal.
Cooking begin with mushrooms. My champignons, clean, cut into thin slices. Onions clean, cut into small cubes. 10 minutes fry the ingredients in vegetable oil until light golden, with salt at the end of frying, pepper to taste.
Shift the mushroom mass into a container, beat with a dip blender into a smooth mashed potatoes. Adding a glass of warm broth, re-beat everything again, set aside.
In a saucepan with a thick bottom, we dissolve a piece of butter, add flour, fry everything for about a minute, stirring with a spatula without interruption.
Put the mushroom sauce into the pot, pour the broth, stirring, bring the soup to a boil. Cook on low heat for 7-8 minutes, pour in the cream. As soon as the contents boil, turn off the stove.
Spill the soup in plates, decorate the dish with croutons and serve.
Nourishing creamy mushroom soup-cream in a slow cooker
Multivarka noticeably made life easier for many hostesses. One of the original dishes that is easy to prepare in a miracle pot is a creamy mushroom soup.
Ingredients:
- 0.5 kg of mushrooms;
- 1 tbsp. pasteurized cream;
- 1 onion;
- 4 potatoes;
- 200 ml of fresh milk;
- 70 g of oil;
- 1 pinch of chopped nutmeg;
- 3 sprigs of greenery;
- 1 handful of croutons;
- some salt and black pepper.
Cooking time: 100 minutes.
Caloric content: 144 kcal.
Carefully wash, clean, arbitrarily chop the potatoes, onions and mushrooms. The shape and size of the cut does not matter, because everything will be crushed into a homogeneous mass.
Set the mode "Frying" ("Baking"), with a small piece of oil we grease the inner surface of the bowl. We put mushrooms and onions in a slow cooker. Fry, stirring until the contents are browned and tender. Cooking time of mushrooms will depend on the power of the apparatus and the size of the chopped vegetables.
To the prepared mushrooms lay out diced potatoes, pour a little water or vegetable broth. Season the soup with spices to taste. We translate the appliance into the mode "Quenching" or "Soup", close the lid, wait for the beep.
About an hour later, we move the boiled vegetables to another dish with a skimmer, pour the mass with a bleneder, pour warm milk with cream. The amount of liquid is adjusted according to one's preferences, starting from what consistency of soup is needed. If the liquid is not enough, then you can add a few spoons of vegetable broth remaining in the slow cooker.
Release the bowl, pour the soup there, put a piece of the remaining oil. For 10 minutes, turn on the "Heating", so that dairy products undergo a minimum heat treatment.
We decorate each plate with soup with chopped greens, we serve several croutons separately.
With melted cheese, champignons and cream
Without the first course it is difficult to imagine any kind of lunch or dinner. One of the simplest is cream soup with processed cheese curds.
Ingredients:
- 500 g of mushrooms;
- 4 potatoes;
- 200 g high quality processed cheese;
- 1 onion;
- 1 carrot;
- 1 tbsp. white flour;
- 4 sprigs of greenery;
- 50 g of oil;
- 0.5 tsp nutmeg nut;
- 2 liters of water;
- 200 g of 20% cream;
- a little fine salt and ground black pepper.
Time: 50 minutes.
Caloric content: 54 kcal.
My, clean the roots, onions and mushrooms. Large-cut potatoes, turn the carrot into half rings, and onions into quarter rings.
Potatoes shift to the pan, pour water, cook until done.
Passeurse onions and carrots in butter, stirring everything constantly.
We rinse the champignons, clean, cut them into large pieces (2-3 pieces left intact for submission). Put them on the onions and carrots, mix, continue heat treatment until all the liquid evaporates.
Cheeses print, cut into medium cubes.
Rinse greens, dry, finely chop.
We send the contents of the frying pan, chopped greens, cheese to the cooked potatoes, rub the nutmeg. Cook, until all the pieces of cheese are completely dispersed.
Pour the cream, season with spices, warm up, throw the soup into a colander, separating the thick from the broth.
To better beat, in the thick need to leave a little liquid. Grind everything with a blender by adding broth to make a delicate creamy consistency.
Pour the ready soup into plates, decorate with toasted mushroom slices and parsley leaves.
How to cook with potatoes and mushrooms
Potatoes will give the soup thickness and satiety.
Ingredients:
- 2 onions;
- 600 g potatoes;
- 0.5 kg of fresh champignons;
- 0.5 liters of cream (10%);
- 2-3 tablespoons sunflower oil;
- 0.5 bundles
- fresh greens;
- 1-2 pinches of seasoning from dried mushrooms;
- some salt and ground black pepper.
Cooking time: half an hour.
Calorie dishes: 83 kcal.
We clean the tubers, cut large, boil until soft, pre-salted. Finished root vegetables pound, adding a little potato broth for a more uniform consistency of mashed potatoes.
Separately, in a frying pan, fry mushrooms with onions in vegetable oil. We shift the mass in a glass blender, puriur.
Mushrooms combine with potatoes, pour hot cream, season with spices, bring the soup to a boil, turn off.
Serve, decorated with mushroom seasoning and sprigs of greens.
Recipe for cream soup with garlic, cream and mushrooms
Just a little garlic will not spoil the taste of a delicate gourmet dish, but, on the contrary, will accentuate it and give a subtle, piquant touch.
Ingredients:
- 220 g of mushrooms;
- 2 garlic cloves;
- 1 onion;
- 120 ml low-fat cream;
- 240 ml of meat broth;
- 2 tsp. oils;
- 1.5 tsp potato starch;
- some ground black pepper, nutmeg and salt.
Time: 25 minutes.
Calorie: 89 kcal.
For about three minutes, fry the chopped mushrooms in butter. Then put onions with chopped garlic, fry everything until browning. Sprinkle the contents with starch, pour the broth, cook a little.
Pour in the cream, put the spices, puree. The soup is ready!
Useful tips for the hostess
- Even frozen champignons are used to make mushroom soup.
- After cream is poured into the soup, the dish is only warmed up, but not boiled. Otherwise, the cream may curl.
- Already chopped potatoes are washed thoroughly in order to wash off the extra starch before putting it into the soup. Thus, the appearance of an ugly starch foam on the surface is prevented.
