A rich creamy mushroom champignon soup is perfect for an autumn lunch or dinner. This article presents several recipes for this mouth-watering first course. Serve crispy bread dipping soup.
Garlic option
This creamy champignon soup has a delicate garlic flavor. To prepare it, you will need:
- 500 grams of fresh champignons;
- 1 tablespoon of olive oil;
- 3 garlic cloves, finely chopped;
- some sea salt and pepper;
- 2 tablespoons unsalted butter;
- 1/4 cup all-purpose flour;
- 2 glasses of vegetable broth;
- 2 glasses of water;
- 1/8 tsp dried thyme;
- half a glass of fat cream;
- 1 tsp soy sauce.
Cooking mushroom soup with garlic and cream
Wash the mushrooms to remove dirt or debris from them. Cut one half of them finely, the second large. Add olive oil, mushrooms, garlic and a pinch of salt and pepper to the soup pot. Cook the mushrooms on low heat until they release all their moisture and all the liquid has evaporated from the bottom of the pan. The mushrooms should become dark brown.
Add butter and flour to the pan. Stir and cook for another two minutes. Flour and butter should form a thick paste covering the mushrooms and the bottom of the pan. Importantly, do not let the mixture burn.
Finally, add the broth, water and dried thyme. Stir to dissolve all the flour from the bottom of the pan. Let the liquid reach a boil, after which the broth will slightly thicken.
Pour the cream into the soup. Finally, add soy sauce, try the dish and, if necessary, salt and pepper again. Serve the soup hot.
Chicken stock option
This version of creamy mushroom champignon soup has pleasant aromas of celery and nutmeg. For him you will need:
- 675 grams of white champignon, thinly sliced;
- 1 onion, chopped finely;
- 1 stalk of celery, diced;
- 3 tablespoons unsalted butter;
- 5 cups (1.25 liters) of chicken stock;
- 1/4 cup long-grain white rice;
- 1/4 teaspoon nutmeg;
- 2 tablespoons of olive oil;
- half a glass of thick fat cream;
- table salt and pepper.
How to cook a spicy first course?
The recipe for cream of champignon soup with cream is as follows. Put half a glass of mushrooms to the side to decorate the finished dish. In a large saucepan, fry the remaining mushrooms, onions and celery in butter at high temperature. Season with salt and pepper. Add the broth, rice and nutmeg. Bring to a boil. Cover and cook for about thirty minutes, or until rice is soft. In a blender, whisk the soup until smooth. Adjust the amount of seasoning.
In a frying pan at high temperature, fry the reserved mushrooms in oil until crisp. Salt and pepper. Fold on paper towels to remove excess oil. Pour the creamy mushroom mushroom soup into serving bowls and place about 1 tablespoon of fried mushrooms in the center of each serving. Season with pepper.
Option by Jamie Oliver
This version of creamy mushroom champignon soup was taken from Jamie Oliver’s fast food cookbook. You can prepare this fragrant dish in just 15 minutes. It is proposed here to use basmati rice for density. In total, you will need:
- 2 onions, chopped finely;
- olive oil - two tablespoons;
- 1 tablespoon unsalted butter or vegetable oil;
- 1/4 tsp dried thyme;
- 2 tsp chopped garlic;
- 450 grams of medium champignon, peeled and chopped;
- half a glass of basmati rice;
- 1 liter of water.
Cooking Oliver Soup
Place olive oil in a large saucepan over low heat. Add the onions and fry, stirring, for about two minutes. Put thyme and garlic. Add chopped mushrooms and rice and mix again with the oil mixture.
Pour hot boiled water into the pan and bring the soup to a boil. Reduce heat and simmer for 8-10 minutes. Remove the pan from the stove and use a blender to mash it. Season to your taste with salt and pepper. Pour into serving bowls, add cream to each serving and serve.
This soup can be chilled, then frozen. In an airtight container in this form, it can be stored for three months.
Option with potatoes
This recipe for cream of champignon cream soup offers you to cook a delicious dish that is best suited for cold autumn or winter evenings. In addition, it can be considered a healthy diet, since it contains only soft and quite useful components. Cream soup can be warmed up the next day, unlike other similar dishes. Usually it is prepared with flour, which begins to separate from the liquid when cooled, but in this embodiment it is not. The ingredients for the creamy mushroom soup in this recipe are as follows:
- 1 kg of champignons (medium-sized);
- 1/4 cup butter;
- 1 teaspoon of lemon juice;
- 1 small onion, chopped finely;
- 3 medium potatoes, diced;
- 4 glasses of water or broth (chicken or vegetable);
- 1 teaspoon of salt;
- 1/4 teaspoon of tea pepper;
- half a glass of heavy thick cream (you can not add them if you wish).
How to make cream soup without adding flour?
How to cook creamy mushroom soup with potatoes? Cut the legs from the champignons, cut the hats into pieces. Heat the soup pot over low heat, heat the oil in it so that it is completely melted. In hot oil, cook chopped mushrooms with lemon juice until they are soft. Do not salt them at this moment, otherwise the champignons will release all the juice. Reduce the heat to medium, transfer the mushrooms to a bowl. Prepare the onions and mushroom legs in the remaining butter, frying them until fully cooked.
Add potatoes to the pan. Pour in water or broth gradually, stirring continuously. Cook until the potatoes are tender, about 15 minutes.
Beat the soup in a blender or food processor at high speed until smooth. Return the mixture to the pan, mix with salt, pepper, cream and mushrooms. Bring to a boil, and then you can pour and serve. Sprinkle each onion with green onions.