Mushroom puree soup - autumn mood in a dinner plate. Mushroom puree soup with cream Mushroom puree soup with cream

Such soups have a special aroma and taste and are great for warming in cold weather. Therefore, today we will teach you how to properly prepare pureed mushroom soup and tell you several cooking options.

This is the most popular mushroom soup recipe.

Ingredients:

• fresh champignons – 0.5 kg;
• vegetable oil - for frying;
• potatoes – 0.5 kg;
• processed cheese – 2 pieces;
• onion – 2 heads;
• dill – 1 bunch;
• salt - to taste.

Preparation:

1. Fill a pan with purified water and put it on gas.
2. Peel the potatoes and cut into cubes.
3. Grate the processed cheese.
4. When the water boils, salt it. Add potatoes and cheese to the pan, mix everything. Let the soup simmer over low heat.
5. Now let's take care of the mushrooms. The champignons need to be washed thoroughly.
6. Cut the mushrooms into slices.
7. Heat a frying pan and add mushrooms into it. They will immediately release the juice and stew in it.
8. When all the water has evaporated, add salt to the mushrooms and pour in the oil. Fry mushrooms over medium heat.
9. Peel the onion and chop it very finely.
10. Add the onions to the mushrooms 5 minutes before they are ready.
11. Now set aside a few slices of mushrooms; we will use them to decorate our soup.
12. Pour the mushrooms into the soup and cook everything together for about 10 minutes.
13. Wash the dill and chop it very finely.
14. At the end of cooking the soup, add dill to it.
15. Take an immersion blender and blend our soup until smooth.
16. Turn the soup to low and simmer for a bit. When it boils, you can remove the pan from the heat. Leave it to brew.
17. Champignon puree soup is ready!

French cooking recipe

Ingredients:

• champignons – 0.5 kg;
• flour – 3 tbsp. spoons;
• lemon juice – 1 teaspoon;
• chicken broth – 2 l;
• salt and pepper - to taste;
• egg yolks – 2 pieces;
• butter – 0.1 kg;
• cream – 0.1 l;
• onion - 1 head.

Preparation:

1. Wash the mushrooms and cut them in half. Cut the champignon caps into slices and the legs into cubes.
2. Chop the onion.
3. Place about 30 grams of butter into the pan. When it melts, add the onion and turn the heat to low. Let it cook for about 10 minutes.
4. In a separate saucepan, make chicken broth.
5. At the end of frying the onions, add flour and mix everything.
6. Now take the prepared broth and pour it into the onion. Pour the liquid in a thin stream, stirring the onion all the time so that no lumps form.
7. Add chopped mushroom stems, salt and pepper to the pan. Mix everything thoroughly and leave the mixture to continue cooking over low heat for half an hour.
8. Dissolve the remaining oil in a frying pan and fry the champignon slices in it for about 5 minutes.
9. Then add a little salt and lemon juice to the mushrooms, mix everything and leave to fry for another 5 minutes.
10. Pour the fried mushrooms into the soup, mix everything and cook for about 10 minutes.
11. In a separate container, beat the yolks.
12. Add cream to them. Beat everything until smooth.
13. Now take a tablespoon and add the soup to the yolks, whisk everything again.
14. Continue adding soup one spoon at a time until you have 2 cups of egg mixture.
15. Pour the eggs into the soup very slowly, remember to stir everything constantly.
16. Boil the soup over low heat for another 5 minutes and turn it off. The main thing is not to bring it to a boil, otherwise the yolks will cook and spoil the taste of the finished dish.

Pour the soup into bowls and treat your family.

Original recipe with shrimp

Ingredients:

• shrimp – 0.2 kg;
• champignons – 0.2 kg;
• potatoes - 4 pieces;
• processed cheese – 2 pieces;
• onion – 1 head;
• olive oil - for frying;
• carrots - 1 piece.

Preparation:

1. Cut the onion into thin rings and fry it in olive oil.
2. Cut the mushrooms into 4 pieces and add them to the onions. Fry them until done.
3. Cut the carrots into slices.
4. Cut the potatoes into cubes.
5. Place the vegetables in a saucepan, cover them with cold water and let them cook.
6. When the potatoes become soft, add the prepared fried mushrooms and salt to them.
7. Grate the processed cheese and add it to the soup, mix everything.
8. Boil the soup for another 5 minutes and remove the pan from the heat. Leave it to brew.
9. Clean the shrimp.
10. Transfer the soup to a blender, add shrimp and blend everything.

The puree soup is ready! Serve warm.

Important! Shrimp enrich the body with iodine.

Classic mushroom soup recipe

Ingredients:

• mushrooms – 0.5 kg;
• refined oil - for frying;
• butter – 0.04 kg;
• wheat flour – 2 tbsp. spoons;
• salt and pepper - to taste;
• onion - 2 heads.

Preparation:

1. Wash the champignons and finely chop them.
2. Fry them in vegetable oil.
3. Cut the onion into cubes.
4. At the end of frying, add onion, pepper and salt.
5. Puree the mushrooms in a blender.
6. Boil 0.5 liters of water, mix it with chopped mushrooms.
7. Take a soup pot and melt butter in it.
8. Fry 2 tablespoons of flour on it for about two minutes.
9. Add mushrooms and bring mixture to a boil.
10. Pour another 0.5 liters of water into the mushrooms. Wait for it to boil.
11. Pour in the cream and add a little more salt to the soup.
12. After boiling, the soup can be turned off. But leave it to brew for a bit (15-20 minutes). Only after this can you put the soup on plates.

If possible, garnish the soup with fresh herbs.

Step-by-step recipe with chicken

Ingredients:

• champignons – 0.3 kg;
• carrots – 1 piece;
• cream – 0.25 l;
• chicken (fillet) – 0.3 kg;
• salt, seasoning “10 vegetables” - to taste;
• leek – 1 piece;
• potatoes – 0.4 kg.

Preparation:

1. Rinse the fillet and place it in the pan. Pour cold water over the meat and let it cook. There should be 1.5-2 liters of water.
2. Peel the potatoes and cut them into cubes.
3. After the meat boils, add chopped potatoes to it. Cook everything until the potatoes are soft.
4. Wash the champignons and cut into slices.
5. Fry the mushrooms.
6. Wash the leeks and cut into thin rings.
7. Grate the carrots on a medium grater.
8. 5 minutes before the mushrooms are ready, add leeks and carrots.
9. When all the vegetables have a beautiful golden crust, add cream to them. It is desirable that their fat content be 20%.
10. Put the heat on low and simmer the vegetables until the cream thickens.
11. Now remove the finished fillet from the pan and cut it into small pieces.
12. Combine all the prepared ingredients in a blender and blend them.
13. Add salt and spices to the soup to taste.
14. That's it, the creamy soup is ready. Place it on plates and invite your family to the table.

From dried mushrooms

This is a very tasty soup, because wild mushrooms have a pronounced aroma.

Ingredients:

• dried wild mushrooms – 0.2 kg;
• onion – 2 heads;
• salt and soup seasoning - to taste;
• processed cheese – 2 pieces;
• dill – 1 bunch;
• potatoes - 3 pieces;
• vegetable oil - for frying.

Preparation:

1. Soak the mushrooms in cold water for 2 hours.
2. Drain this water, place the mushrooms in a colander and rinse very well. Repeat repeatedly, often changing the water, because the likelihood that the sand will creak on your teeth is very high.
3. Pour clean water over the mushrooms and cook them over low heat. Cook them for about an hour.
4. Peel the potatoes and chop finely.
5. Grate the processed cheese on a fine grater.
6. Now remove the mushrooms from the water and transfer them to a hot frying pan greased with oil.
7. Strain the water from the mushrooms through cheesecloth to ensure that the broth does not contain foreign impurities.
8. Place potatoes and melted cheese into the boiling broth, mix everything and leave to cook until the potatoes are ready.
9. Cut the onion into small cubes and add to the mushrooms at the end of frying.
10. Add the fried mushrooms and onions to the soup. Mix everything, add salt and spices.
11. Take an immersion blender and grind our soup with it.
12. Wash the dill and chop it very finely.
13. Pour the warm soup into bowls and sprinkle the dill on top. Bon appetit!

Frozen mushroom recipe

Ingredients:

• frozen mushrooms (white) – 0.5 kg;
• salt and black pepper - to taste;
• spinach – 0.1 kg;
• carrots – 1 piece;
• cream – 0.5 l;
• onion – 1 head;
• butter – 0.05 kg;
• garlic – 3 cloves.

Preparation:

1. Leave the mushrooms to defrost. If you want to speed up the process, fill them with water.
2. Melt butter in a frying pan and fry mushrooms in it.
3. Peel and chop the onions and carrots. Add them to the mushrooms.
4. Peel the garlic and pass it through a press or simply chop it finely.
5. Add garlic to mushrooms.
6. When the mushrooms are already fried, add spinach to them. Fry for another 5 minutes.
7. Transfer all the contents into a blender and puree the vegetables.
8. Now add cream little by little. Adjust the thickness of the soup yourself.
9. When you achieve the desired consistency, pour the soup into a saucepan and simmer a little.
10. Frozen mushroom puree soup is ready! Serve it with croutons.

Important! Spinach, rich in microelements and vitamins, the benefits of which are invaluable to the body, remains a low-calorie component.

Diet recipe

This soup can add variety to any diet. After all, it is very tasty, despite the small amount of calories.

Ingredients:

• onion – 2 heads;
• parsley - a few sprigs;
• champignons – 0.4 kg;
• carrots – 1 piece;
• celery – 1 stalk;
• olive oil – 1 tbsp. spoon;
• dietary bread, for crackers – 0.2 kg;
• salt - to taste.

Preparation:

1. First you need to make the broth. To do this, take 1 carrot, half an onion and 1 stalk of celery.
2. Heat the frying pan well and place the vegetables on it. No need to add oil.
3. Fry the vegetables a little in a dry frying pan. Place them in a saucepan and cover them with 400 ml of water.
4. Put the vegetables on low gas and add a few sprigs of parsley to them. Add a little salt to the broth and cook it until it boils.
5. Finely chop the remaining onion. Pour oil into a frying pan and fry the onion in it.
6. Finely chop the champignons and add them to the onion. Fry the vegetables until golden brown.
7. While the vegetables are roasting, you can make croutons for the soup. This is done quite simply: 1) Cut the crust off the bread and cut it into small cubes. 2) Place the crackers on a baking sheet (no need to grease it). Smooth them out so there is only one layer. 3) Place the crackers in an oven preheated to 180 degrees. 4) Fry the crackers until golden brown (about 5 minutes).
8. Place the mushrooms and onions in a blender and blend until smooth.
9. Transfer the mushroom puree to the broth and mix everything thoroughly. Add salt to the soup.
10. Bring it to a boil and you can turn it off.
11. Serve the dish with crackers.

So we looked at different recipes for creamy mushroom soup. We hope you will like them and you will be able to significantly diversify your family's diet.

Mushroom soup recipes

cream of mushroom soup

30 minutes

54 kcal

5 /5 (1 )

Among the first courses, a special place of honor is occupied by creamy porcini mushroom soup. While there was no blender in the house, such a dish was a novelty. Trying to surprise the guests, our mothers would grind the soup through a sieve.

But modern kitchens are equipped with all kinds of household appliances, and preparing cream soup does not pose much difficulty. And if you replace porcini mushrooms with champignons or oyster mushrooms, then it will take very little time to create a mushroom masterpiece.

From the variety of recipes, we have chosen the most affordable and easy-to-prepare soups from different types of mushrooms.

Creamy mushroom soup recipe

We suggest making champignon cream soup. These are the most common mushrooms in markets and stores. They are also good because they are edible even raw. So you don't have to stand at the stove for long.

Kitchen equipment: a saucepan, a frying pan, a cutting board, a knife, a mortar and pestle, and a blender.

Required Ingredients

How to choose ingredients

• Buy champignons directly on the day of preparing the soup or the day before. Choose firm, dry (but not dried out) mushrooms that are free from rot or blemishes. Fresh champignons can be not only white. Sometimes they have a pinkish or beige tint. This is fine.
• Before preparing mushroom cream soup, it is not necessary to peel the cap from the thin skin, and the leg from the skirt. These seemingly unnecessary parts of the champignon are edible and will not change the taste of the soup. The mushrooms only need to be cleaned of soil, the cut on the stem freshened and washed in cold water.
• Chicken broth will add its own flavor to the dish. But if you don’t have it, use plain water, just don’t forget to add salt or chicken seasoning.

• Buy cream with a normal expiration date. Perhaps you have your own favorite manufacturer. Don't change your preferences. There is only one condition: the fat percentage should be from 10 to 20.
• Thyme (not to be confused with caraway seeds!) may be sold under the name “thyme.” The spicy taste of this essential oil plant is widely used in cooking and preservation. It improves digestion, and in medicine it is used as an anthelmintic, disinfectant, analgesic and expectorant. Dry thyme is quite suitable for puree soup. It is sold as a stand-alone seasoning or as part of a herbs de Provence mixture.

• Use vegetable oil at your discretion. Ordinary deodorized sunflower oil will not spoil the dish, but you can add olive and corn oil to it.
• It is better to use regular onions for sautéing: with brown-golden husks. There is no need to spend money on salad onions.

Did you know? For cream soup, the size of chopped mushrooms and onions does not matter. They will still be chopped in a blender.

Step by step recipe

Season with salt and add white ground pepper and cream to taste. Season with ground nutmeg if desired.


Cut the left champignon into thin slices and make chips out of them in a dry frying pan or with the addition of vegetable oil. Garnish the soup poured into portions.

Cooking video recipe

Champignon cream soup. Simple, tasty, inexpensive.

Creamy champignon soup with croutons in 20 minutes. Onions, mushrooms 500 - 600 gr., cream, olive and butter, thyme, flour, broth, white pepper, nutmeg, croutons.
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https://youtu.be/8UVqDZOwnBM

2015-02-26T10:20:49.000Z

• Cooking time: 25-30 minutes.
• Number of servings: 4.
• Kitchen equipment: 2-quart saucepan, frying pan, cutting board, knife and blender.

Required Ingredients

Step by step recipe

1. Cut the potatoes into 4-8 pieces, place in a saucepan, add water 2 cm above the potatoes and cook.
   
   
2. When the water boils, add salt and add whole chanterelles.
3. Pour vegetable oil into a frying pan and place on fire.
4. Chop the onion and fry until transparent.
   
   
5. Chop the carrots and add to the onions.
   
   
6. Chop the porcini mushrooms and add them to the frying pan. If you are preparing creamed mushroom soup from frozen mushrooms, then pour them into the pan without defrosting.
   
   
7. Remove the chanterelles from the broth into a separate bowl. They will come in handy for decoration.
8. Pour the mushroom mixture into the broth.
   
   
9. In a washed and dried frying pan, melt the butter and add flour. Stirring frequently and breaking up lumps, fry the flour until golden.
10. Pour the cream into the flour and, stirring well, bring to a boil. The result was something like bechamel sauce.
11. When the potatoes are cooked, puree the soup with a blender directly in the pan.
    
    
12. Add bechamel and beat again.
    
    
13. Place processed cheese into the boiling cream soup and beat again until smooth. Bring to a boil and turn off the heat.
    
    

Cooking video recipe

Here chanterelles are used to make mushroom broth and garnish. But they are expensive and not sold everywhere. Replace them with champignons or oyster mushrooms and do not remove them from the broth, let them also participate in the dish. But you can decorate cream soup in another way.

You can cook it and then blend it with a blender. If you don’t have fresh ones, then prepare mushroom puree soup from dried mushrooms according to the same recipe. Just boil them until tender first.

Recipe for mushroom soup-puree from oyster mushrooms in a slow cooker

• Cooking time: 25-30 minutes.
• Number of servings: 2.
• Kitchen equipment: multicooker, cutting board, knife and blender.

Required Ingredients

Step by step recipe

1. Cut the onion into cubes and place in a multicooker bowl to sauté in vegetable oil.
   
   
2. Cut the potatoes into small cubes and add to the onion.
   
   
3. Cut the oyster mushrooms into pieces and add to the bowl.
   
   
4. Add spices, salt and pepper to taste. Fry for 5 minutes with the lid closed.
   
   
5. Add cream and 150 ml water. Cook in soup mode for 20 minutes.
   
   
   
6. Puree the finished soup.
   
   

Cooking sequence

The video shows an option for decorating with sour cream and herbs. But you can also sprinkle the soup with grated cheese or croutons.

You will find more interesting recipes and useful tips on our website!
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Soup in a slow cooker. Mushroom cream soup. Multicooker recipes
http://www.multivarochka.com.ua/600-gribnoy-krem-sup-v-multivarke
Fresh video recipe from the Multicooker project - cream of mushroom soup in a multicooker. The chef of the project shares secrets on how to prepare soup in a slow cooker simply, quickly and originally. Mushroom soup in a slow cooker turns out tender, aromatic and satisfying. For you, soup in a multicooker Redmond, Polaris, Panasonic, Philips, Moulinex and other multicookers.
Follow our new releases, together we will learn how to cook soup in a slow cooker and other goodies with the help of a multi-helper. We study new recipes in a slow cooker, try them, share the results and impressions. www.multivarochka.com.ua
Ingredients:
Oyster mushrooms - 250 g
Potatoes - 2 pcs.
Onion - 1 PC
Cream 21% – 200 g
Sour cream 30%
Spices for mushrooms
Salt pepper
Preparation:

1. Chop the onion into large cubes, place in a multicooker bowl and fry.
2. Cut the potatoes into small cubes. Place in a bowl with onions.
3. Chop the mushrooms coarsely. Place in a bowl with potatoes and onions. Season with mushroom spices. Salt and season with pepper. Mix. Fry for 5 minutes with the lid closed.
4. After time, add cream and 250 grams of water. Set the Soup mode for 20 minutes.
5. Pour the soup into a deep container and puree the soup, blending the ingredients with a blender.
6. Pour the puree soup into a deep plate. Decorate with sour cream and herbs. Ready! Bon appetit!

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2016-03-03T13:35:25.000Z

If you don’t have a slow cooker, boil it and make a liquid puree out of it.

Mushroom puree soup is suitable for both everyday meals and will decorate the holiday table. Serve it in a big pot-bellied tureen and have a whole “soup” ceremony, pouring the soup into deep and wide bowls.

We hope that you liked at least one recipe. Prepare cream of mushroom soup and share your impressions with us. Leave your feedback in the comments.

Mushroom soup... Probably each of us loves it, right? The recipe for this dish came to us from Sweden itself. It is in this country that cream is the number one dish in terms of popularity and consumption. This soup is to Sweden what French fries or hamburgers are to America, that is, a dish that reflects nationality. Creamy mushroom soup became famous thanks to the Ikea restaurant chain.

It is advisable to use butter for frying - at least in Sweden this is what they use. If you follow the classic recipe and traditions. However, this is not important: some people replace butter with olive oil. This does not significantly affect the overall taste of the puree soup.

To prepare mushroom you will need the following set of products: mushrooms (any) - 450 grams, onions - 1 piece (large onions), water - 500 milliliters, soy sauce - 3 tablespoons, butter, parsley, cream - 300 grams, salt and pepper to taste.

It's surprisingly easy to prepare with cream. First you need to choose the five most beautiful mushrooms and set them aside. We'll tell you why later. Finely chop the mushrooms that are not included in this top five. We also cut the onion finely; rings are not an option. Fry onions and mushrooms in butter until golden brown.

Then pour the contents of the frying pan into a saucepan and add water. Pour in soy sauce and cream. Cook the resulting mixture for 15 minutes, stirring vigorously. Here we have mushroom soup. However, we need to make creamy mushroom soup. To do this, pour the soup into a blender and grind until pureed. After this, add salt and pepper to taste.

We cut the mushrooms that we set aside (5 pieces) into slices. They need to be fried in oil (preferably also butter). We add these prepared mushrooms to our creamy mushroom soup. You can garnish the dish with parsley if you wish.

By the way, some people add cumin there. However, this type of preparation is quite specific, so it is intended for an amateur. If you don't mind cumin, you can add it. This will add a new flavor to your mushroom soup.

You can prepare this dish without cream. Then it will be mushroom soup with sour cream, a more familiar option to us. As a rule, mushrooms such as champignons or porcini are used in this case.

The recipe is as follows: 600 grams of mushrooms, 1 carrot, 1 onion, parsley, broth, 2 tablespoons of flour, 2 glasses of hot milk. Small caps, specially selected from the total mushroom mass, are fried in butter. They will serve as a decoration for our dish in the future. Grind the finished champignons in a blender, put them in a saucepan, add 1 tablespoon of butter there, cut the carrots lengthwise, and place both parts in the saucepan. Do not cut the onion, add it whole to the soup. Same thing with parsley root. Cover the resulting mixture with a lid. Simmer the dish on the fire for about 25 minutes. Then we fish out onions and carrots from the pot.

Fry 2 tablespoons butter and 2 tablespoons flour until the mixture turns light brown. Then dilute the resulting consistency with milk or broth. Let's boil. Add chopped champignons there. Season with sour cream and decorate with caps. This dish is served with croutons.

By the way, cream of mushroom soup is not the only option for puree dishes. There are also others. For example, beetroot soup. This beet dish takes no more than 15 minutes to prepare. And it is not inferior to mushroom puree in its original taste. True, it did not come to us from Swedish cuisine. To prepare it you will need beets, butter, onions and vegetable broth. Grind all the ingredients in a blender, mix it all together, simmer for 10 minutes in broth, add salt and sour cream. That's it - the dish is ready!

In the summer, when there are fresh mushrooms, cook mushroom soup! But in winter, when mushrooms, by definition, can only be frozen (either in the forest, or in the refrigerator), we simply adore cream of mushroom soup with cream of frozen mushrooms. No, in the summer, of course, you can also make assorted mushroom soup using the same principle, but in the winter this is generally the best option, because the mixture of mushrooms gives a completely different taste than champignons, and different than dried mushrooms.

I use a store-bought mixture, but I think someone might have mushrooms in their freezer that have been frozen since the summer. Then consider this their finest hour!

We defrost the mushrooms in the microwave, and then be sure to drain the water from them.

While the mushrooms are defrosting, peel and cut the potatoes, place them in a saucepan, add water to cover, but not less than 500 ml, and set to cook.

Peel and finely chop the carrots and onions.

Fry carrots and onions in vegetable oil until golden.

If the mushrooms have already defrosted and drained by this time, then add them to the onions and carrots and fry, stirring, over high heat until the mucus stops oozing from the mushrooms and the mixture in the frying pan becomes dry. At this point it will already smell very intense.

If the potatoes are already ready at this point (soft, easily pierced with the tip of a knife), then add the mushrooms to it and cook everything together for another 5 minutes. If the potatoes are not ready, then add the mushrooms and cook until the potatoes are ready.

Puree everything with a blender to your desired consistency.

Add cream and only then add salt. Ideally, creamy mushroom soup should be allowed to brew for another five minutes.

This is the kind of thick, creamy soup we’ll get.

Bon appetit!

Cream soup: recipes

Try to prepare an exquisite, tasty, very light and aromatic mushroom puree soup according to our signature recipe with step-by-step photos and a detailed video.

45 min

240 kcal

5/5 (2)

Cream of mushroom soup is a great idea for a summer lunch when you want something light and healthy without wasting time on expensive and complicated experiments. Even capricious and picky children are happy to come to the table when I offer them such a dish.

The recipe for an exquisite mushroom puree soup, which can be prepared quite quickly from frozen, fresh or dried mushrooms, came to me from the cook I most respected - my grandmother, who knew how to create real miracles in the kitchen in less than an hour. I've been cooking great meals using her guides for quite some time now and have never been disappointed.

Today it’s time to introduce you to my grandmother’s experience in preparing surprisingly tender and aromatic mushroom soup, which will definitely delight your family and guests in the summer heat.

Did you know? Fragrant mushroom cream soups have been prepared in Rus' since approximately the 19th century, when the first recipes for this amazing dish of porcini mushrooms were brought to us from France. The delicate and delicate product became one of the favorite foods of the nobility, and after the revolution it became widespread among ordinary mortals. Let us also join the delicious world of cream of mushroom soup!

Ingredients and preparation

Kitchen tools

To speed up the process of making mushroom puree soup, it is recommended to prepare dishes, tools and utensils in advance:

• pan with non-stick coating with a volume of 3 liters or more;
• large frying pan with a diameter of 25 cm;
• deep bowls (several pieces) with a capacity of 350 to 950 ml;
• teaspoons;
• oven mitts;

• tablespoons;
• measuring cups or kitchen scales;
• cotton or linen towels;
• wooden spatula;
• sharp knife;
• medium grater;
• cutting board.

In addition, since we will be trying to prepare the perfect cream of mushroom soup, I highly recommend that you keep a blender or food processor with a chopper on hand.

You will need

The basis:

Important! This recipe for cream of mushroom soup with cream involves the use of some additional ingredients, such as carrots, sweet bell peppers and dried tomatoes. In addition, you can put a little boiled and chopped meat into the soup, which is very important if you cook it in broth.

Spices:

• 5 g ground nutmeg;
• 5 g ground black pepper;
• 6 g table salt.

Did you know? If you wish, you can add something else to the standard seasonings - for example, ground curry, oregano, basil or store-bought mushroom seasoning without salt. Additionally, adjust the amount of ground black pepper based on personal preference.

Cooking sequence

Preparation

First stage of preparation

Second stage of preparation

That's all, your amazingly aromatic and tender mushroom soup is almost ready to serve! Just let it sit under the lid closed for about twenty minutes.

Place the soup in portioned bowls and sprinkle fresh herbs on top, as well as ground allspice or dried garlic - I assure you, even the most fastidious of your family will not leave the table until they have eaten at least two bowls of this soup, or even more !

Did you know? An excellent mushroom puree soup can also be made in a slow cooker. To do this, fry directly in the bowl of the device using the “Frying” or “Baking” program, and then fill the mixture with water and add potatoes. Boil the soup for about half an hour, setting the “Soup” or “Stew” program, and then pour it into another container so as not to damage the bowl with the blender. Return the crushed soup to the bowl, pour in the cream, pour in the cheese and set the “Warm” program for 10 minutes. The soup is ready!

Video recipe for creamy mushroom soup

Carefully follow the process of correctly making cream of mushroom soup with cream to avoid possible mistakes. Then the whole cooking process will be simplified and will be a pleasure.

I think now is the time to introduce you to the full world of mushroom soups so that you have an idea of ​​what deliciousness is just waiting for you to prepare it. For example, a wonderful one will pleasantly diversify your menu and give a lot of pleasure. Plus, make this delicious one too, which is great for an afternoon snack or a full meal.