Wipe the champignons with a cloth, set aside the 2 strongest mushrooms. Separate the legs and chop them coarsely. Cut the caps into thin slices. Place the legs in a saucepan, add 1 liter of cold water, add thyme and an unpeeled clove of garlic. Bring to a boil, cook over low heat, covered, for 30 minutes.

Heat a third of the olive oil in a large frying pan, add the chopped caps, salt, and cover with a lid. Cook over high heat, shaking the pan, 5 minutes. Open the lid and mushroom juice should form in the pan. Carefully scoop it into the pan where the legs are cooked. Add the remaining olive oil, stir and stir-fry for another 10 minutes.

Place the finished caps in a saucepan with the legs for 5–10 minutes. until the end of cooking (remove the thyme and garlic). Pour out about 1 cup of broth and cool slightly. While the mushrooms are cooking, melt the butter in a small saucepan, add flour, fry over low heat, stirring all the time, 3-4 minutes. Then pour in the reserved broth in a thin stream, stirring all the time with a whisk. Cook, stirring to avoid lumps (add more broth if necessary), 7 to 10 minutes.

Pour the soup into a blender, add the dressing from the saucepan, blend until smooth, return to the pan. Bring to a boil, pour in the cream, heat without letting it boil, season with salt and pepper, remove from heat.

To serve, cut the reserved champignons into thin slices. Grind the dry whites with dry thyme into flour in a mortar or, better yet, grind them in a coffee grinder. Ladle the soup into warm bowls, place a few slices of mushrooms in the center and sprinkle with porcini mushroom and thyme powder. Serve immediately, garnished with fresh thyme leaves.

Cream of champignon soup is usually prepared with heavy cream, flavored with butter, and thickened with flour or starch. It’s delicious, but so high in calories that every plate you eat makes you feel terribly ashamed of your own figure. Does this mean that you will have to give up your favorite mushroom delicacy? No! You just need to change the recipe so that the best taste remains, and the extra calories go away! I know how to make a delicious low-calorie mushroom soup.

Creamy champignon soup with potatoes: what do you need?

The main secret of the “light” version of creamy champignon soup is that there will be no cream in it at all, but their delicate taste will remain. This recipe will also turn out to be much less expensive for the price of the ingredients! Prepare the ingredients:

• 5 pieces. medium sized potatoes;
• 250 g champignons;
• 1 liter of low-fat milk (up to 2.5%);
• 50-70 ml dry white wine;
• grated nutmeg;
• garlic;
• olive oil for frying;
• fresh or dried herbs depending on the season;
• salt, pepper and other spices - to taste.

If you keep the proportions of the products correctly, then for one plate (about 300 ml) you will get no more than 150 kcal.

Creamy champignon soup: step-by-step recipe without cream

Potatoes should be peeled and soaked in water for some time to remove excess starch. After this stage of preliminary preparation, proceed to preparing the dish:

1. Boil the potatoes in milk, adding a pinch of grated nutmeg. It is this combination that will easily deceive the taste buds, giving out that same creamy taste.


2. Peel the champignons and cut into thin slices. If the mushrooms are large, cut them into additional halves or quarters. I prefer to take small mushrooms, because it turns out not only super tasty, but also very beautiful!
3. Finely chop the garlic.
4. Heat the olive oil in a deep saucepan or saucepan, fry the garlic, then the mushroom slices. Season with salt and pepper to taste.


5. Pour wine into the mushrooms. Wait for it to evaporate. The alcohol will go away, but the subtle aroma will remain.


6. Add a little water to cover everything. At this point, you can add the prepared aromatic herbs. I have a sprig of rosemary.


7. Check the potatoes for doneness. Do not drain the milk in which it was boiled.
8. Thoroughly mash the finished boiled potatoes with some of the liquid. If you have a blender, use it. Add milk gradually so as not to get too thin a consistency.


9. Rub the resulting pureed mass through a fine sieve. Add to soup. Boil for another 4-6 minutes. Don't forget to stir constantly!

Cover the finished dish with a lid and let it brew for 10-15 minutes. Serve with finely chopped fresh herbs.

Dietary champignon cream soup: cooking secrets

The recipe for champignon soup with potatoes is simple even for a novice cook. Nevertheless, it also has its secrets:

1. When frying mushrooms, a minimal amount of oil is required because they contain water, which will prevent them from burning.
2. The correct cooking sequence will help control the thickness: first, make a stiff puree, which is gradually diluted with liquid. Under no circumstances do the opposite by adding foods to the desired volume of liquid - they may not be enough as you expected.
3. Not everyone appreciates the smooth texture of creamy dishes, so it's always best to leave some of the ingredients solid. It will be more familiar and tastier.

And lastly: cream soup differs from puree soup precisely in the dairy component, so it will not be possible to completely replace this ingredient.

Bon appetit!

With love,
Rorina.

The most delicate creamy champignon soup is an original first course that never gets boring. It will become a worthy “guest” even for the holiday table. Today there are many interesting options for such a treat.

Ingredients: half a liter of vegetable broth, half a glass of full-fat sour cream, a pinch of ground pepper, half a kilo of fresh champignons, salt, 2 onions, 2 tbsp. spoons of wheat flour, 40 g of butter.

1. Onions and mushrooms are randomly chopped and fried in any fat until tender. The mixture is peppered and salted.
2. Next, the products are transferred to a blender bowl, filled with 1/3 of the broth and crushed.
3. Fry the flour in butter in a saucepan for a couple of minutes. The remaining broth is poured here and the contents of the blender are laid out. After boiling, the soup cooks for 7-8 minutes.
4. Sour cream can be poured into a ready-made dish or distributed directly into portions.

Garnished with mushroom cream soup made from champignons with chopped herbs.

With added cream

Ingredients: half a kilo of mushrooms, an onion, half a glass of filtered water or chicken broth, 1 tbsp. a spoonful of wheat flour, 60 g of butter, a full glass of low-fat cream, salt, herbs de Provence.

1. The onion and fresh champignons are finely chopped. The shape of the pieces is not important, because later they will still be crushed with a blender.
2. Mushrooms and onions are fried well in any fat. All the liquid should eventually evaporate completely from the frying pan.
3. The resulting mass is crushed in a blender to a homogeneous puree.
4. Flour is fried in butter in a saucepan until golden brown. Half of the water or broth is poured here. After stirring, the dish is cooked over low heat for 10-12 minutes.
5. The future soup is salted to taste and seasoned with spices. A mixture of peppers and nutmeg goes well with it.
6. All that remains is to pour in the cream and warm the liquid well.

Served with toast or garlic croutons.

Creamy champignon soup with melted cheese

Ingredients: 70 ml low-fat cream, 2 processed cheese, 3 potatoes, half a kilo of mushrooms, 40 g butter, carrots, salt, a pinch of nutmeg, onion.

1. The potatoes are peeled, cut into bars and sent to boil. When it is ready, take half a glass of broth from the pan. The rest of the liquid is drained and the potatoes are mashed.
2. Mushrooms are cleaned and cut into thin slices. They are fried in butter until tender in a saucepan.
3. Separately, the remaining vegetables are chopped in a blender. The mass is transferred to the mushrooms. It is seasoned with spices and salt. After another 2-3 minutes, you can put pieces of processed cheese into the saucepan and pour out the remaining broth.
4. Prepare the ingredients until the cheese is completely dissolved. Next, cream and potatoes are sent to them.

After another 10-12 minutes, the creamy champignon soup with melted cheese is completely ready.

Recipe like in “Shokoladnitsa”

Ingredients: half a kilo of mushrooms, 2 small onions, 620 ml chicken broth, 60 g butter, 2 tbsp. spoons of flour, a full glass of medium fat cream, salt, a mixture of peppers. The following describes in detail the process of preparing champignon cream soup as in “Shokoladnitsa”.

1. Mushrooms and onions are cut into small pieces and fried until soft. Next, they are transferred to a blender bowl and filled with a glass of broth.
2. Flour is fried in butter in a saucepan. When ready, it should be golden.
3. The remaining broth and mixture from the blender are poured into the saucepan. The mass must be brought to a boil. Salt, pepper, and favorite seasonings are added here. Cook the soup on low heat for 7-8 minutes.
4. All that remains is to pour in the cream, bring the treat to a boil and remove from heat.

The dish is served with crispy rye croutons.

Multicooker option

Ingredients: 3 potatoes, half a glass of heavy cream, 2-3 cloves of garlic, large carrots, 340 g of champignons, 1 tbsp. filtered water, salt, spices, a bunch of herbs.

1. Fresh herbs are finely chopped and garlic is passed through a press. These ingredients go straight into the smart pan bowl.
2. Potatoes and onions are cut into small cubes, mushrooms into thin slices. The carrots are finely grated. Products are sent to herbs and garlic.
3. Water is poured on top, salt and spices are added.
4. In the “Steaming” program, the future soup will be cooked for about half an hour.
5. Next, the dish should sit for 15-17 minutes in a closed device. Only after this can it be pureed with a blender and cream added.

Garnished with chopped green onions.

With cream and potatoes

Ingredients: half a kilo of mushrooms, 4 potato tubers, half a liter of medium fat cream, salt, ground black pepper.

1. First, onion cubes are fried in a saucepan in any oil. Then small pieces of mushrooms are sent here.
2. The potatoes are boiled separately. The glass is leaking from the water in which it was boiled.
3. The mixture from the saucepan along with the potatoes turns into puree. Broth, cream, and all other remaining ingredients are added to it.

The dish is boiled for another 5-6 minutes and poured into plates.

With nutmeg and cream

Ingredients: 230 g of champignons, 2 teaspoons of butter, a small onion, fresh garlic, a full glass of beef broth, 1.5 teaspoons of starch, a pinch of nutmeg, half a glass of heavy cream, salt.

1. Mushrooms are cut into slices. Onions and garlic are chopped randomly. The desired amount of the latter must be determined taking into account the tastes of everyone at home.
2. In a frying pan with hot oil, the prepared ingredients are fried until golden. The starch is poured here and the broth is poured out. The mixture should simmer for a couple of minutes with frequent stirring.
3. All that remains is to pour in the cream, salt and add nutmeg.
4. The mixture is blended with a blender, brought to a boil again and poured in portions.

The soup is served with baked champignons and garlic croutons.

With cauliflower

Ingredients: half a kilo of fresh champignons, 70 g butter, half a medium head of cauliflower, 1 pc. leeks, 380 ml very heavy cream, 60 g hard cheese, salt, aromatic herbs.

1. The light part of the onion is cut into rings and fried in butter for 6-7 minutes. The vegetable should soften. Pieces of champignons are also sent here. Together the products are stewed for 8-9 minutes.
2. The head of cabbage is disassembled into inflorescences and boiled in salted water. The vegetable is combined with the ingredients from the first step in a saucepan. Salted cream flavored with aromatic herbs is poured on top.
3. Cook for another 12-14 minutes, then puree with a blender.

The last thing to add to the hot soup is grated cheese. If desired, it can be replaced with processed cheese.

Royal creamy champignon soup

Ingredients: 260 g of royal champignons, large potatoes, onion, 2 tbsp. spoons of sour cream, 30 g of butter, 1 liter of filtered water, salt, any spices to taste.

1. The onion is cut quite coarsely and then fried in butter. Using this fat will allow you to prepare a soup with a rich, creamy taste.
2. The potatoes are cut into cubes and boiled in the stated amount of salted liquid. Fried onions are added to the pan along with oil from the frying pan. The ingredients are crushed with a blender.
3. The mushrooms are boiled separately and also turned into a creamy mass. They are transferred to other components.
4. If necessary, add salt to the soup, flavor it with selected seasonings and put it on the fire for 8-9 minutes.
5. Infuse the treat on the switched off stove for another 12-15 minutes.

Served hot in portions with fresh herbs.

Culinary masterpiece with bacon

Ingredients: 620 g of fresh mushrooms, onion, 1.5 tbsp. heavy cream, 2 garlic cloves, carrots, 4 strips of bacon, 80 g butter, 1 tbsp. a spoonful of wheat flour, a mixture of peppers, any other seasonings.

1. Chopped mushrooms (caps only), onions and carrots are fried in one frying pan. In another container are strips of bacon.
2. When the excess liquid evaporates from the first container, flour fried in butter is added to it.
3. The mushroom stems are sent to boil in a liter of water with salt and seasonings.
4. The contents of the first frying pan are added to the finished broth. After 6-7 minutes of cooking, cream is poured here. The mass is mixed with a blender and brought to a boil.

The soup is poured into bowls and garnished with fried bacon.

The aromatic creamy champignon soup will please even the most picky gourmets. The dish combines a delicate structure, an expressive mushroom aroma, and a pleasant creamy taste. Try making mushroom cream soup from champignons with cream according to this recipe - and you will surely add it to the list of your favorite dishes!

Ingredients for mushroom cream soup:

• champignons - 200 g;
• onion - 1 pc.;
• butter - 50 g;
• cream 10% - 4 tbsp. l.;
• wheat flour - 2 tbsp. l.;
• vegetable oil - 1 tbsp. l.;
• salt - 0.5 tsp;
• chicken or mushroom broth - 1 tbsp.;
• ground black pepper - 2 chips;
• walnut - 1 pc.;
• croutons - 2 tbsp. l.;
• parsley - for decoration.

Yield: 2 servings.

Recipe for mushroom cream soup from champignons:

1) Wipe the champignons with a damp sponge to remove all dirt, lightly trim the stems. It is not recommended to wash mushrooms in water, as they may become watery and lose some of their flavor.

2) Cut the champignons into slices.

3) Pour vegetable oil into a frying pan, heat it and sauté the diced onion.

4) Add the mushrooms to the onion and fry them over medium heat without a lid for 5-6 minutes, stirring with a spatula. There is no need to evaporate the moisture from the mushrooms; just fry them until soft and then set them aside.

5) In a separate gastronorm container (a deep frying pan, a saucepan or a saucepan with a thick bottom will do), heat the butter and fry the flour for 1-2 minutes, stirring constantly with a spatula so that it does not burn.

6) Add broth to the fried flour, continuing to stir, bring the mixture to a boil and add fried onions and mushrooms to it, salt to taste. Stir and bring the soup to a boil again, then remove from heat.

7) Puree the soup using an immersion blender and pour it back into the gastronorm container.

8) Add cream and a little ground pepper to the mushroom cream soup, stir, bring to a boil and immediately remove from heat.

For frying, choose small mushrooms, since their flesh contains less moisture and is more dense. Wash the mushrooms with cold water and then dry. Separate the caps from the stems, and then cut both the caps and stems into neat slices. Heat a frying pan, pour a little vegetable oil. Once the oil is hot, add small portions of champignons. Fry them for 7-10 minutes, stirring all the time, and then place them on a plate.

Fried champignons with cheese and sour cream

Ingredients:

500 g champignons

1 onion

5 tbsp. spoons of sour cream

1 egg yolk

vegetable oil (for frying)

salt, pepper - to taste

How to cook champignons with cheese:

Prepare the champignons: wash and chop coarsely. Peel and chop the onion, fry it in a small amount of vegetable oil until golden brown.

Then add the chopped champignons. When excess moisture begins to release from the mushrooms, add sour cream, salt and pepper and cook for another 10-15 minutes.

After this, remove from heat and add the yolk. The yolk is needed to get rid of the excess sourness that sour cream gives. Sprinkle the cheese over the hot dish and leave in the pan until it melts.

Champignons a la creme

This is a classic French dish.

Ingredients:

500 g champignons

200 g sour cream

1 tbsp. spoon of butter

1 PC. shallots

5 tbsp. spoons of cream

2 tbsp. spoons of dry white wine

salt, pepper - to taste

How to cook champignons a la creme:

Melt the butter in a frying pan, add chopped champignons, pepper, and salt. Cook covered for 10 minutes.

Transfer the mushrooms to a separate bowl, keep the remaining juice on the fire without a lid for 3 minutes. Then add cream, sour cream and mushrooms to it.

Before serving, pour dry white wine into the mushrooms and place on toast.

Omelette with fried champignons

Ingredients:

100 g champignons

50 g hard cheese

50-70 ml milk

salt, pepper - to taste

How to cook an omelet with champignons:

Prepare the mushrooms: wash, dry and cut into thin slices. Fry in a frying pan in vegetable oil until cooked.

Transfer to a plate and set aside. Beat eggs with milk and grated cheese, add salt and pepper, pour into a frying pan and fry in hot oil.

When the bottom side has set, add the champignons and simmer for 3 minutes. Turn off the heat and fold the omelette in half.

Cover the pan with a lid. Once the sides of the omelette have set, serve it to the table.

Fried champignons with potatoes

Can be made for dinner.

Ingredients:

1 kg potatoes

600 g champignons

vegetable oil

salt pepper

How to cook champignons with potatoes:

Wash and peel the potatoes. Cut it into small cubes or thin strips.

Peel and finely chop the onion. Place it in a hot frying pan and fry in vegetable oil.

While the onions are cooking, cut the washed champignons into thin slices, add to the onions and fry for 10 minutes. The water should evaporate completely.

Place potatoes in a frying pan, add salt and fry for 20-25 minutes. Place the prepared potatoes and mushrooms on plates, sprinkle with herbs and serve.