Many exclude soups from their menu, as pieces of boiled vegetables like not all aesthetes. In this case, knowledgeable housewives should offer household members to try cream-soup from champignons, which will soon become a real hit of the home menu.
Creamy cream soup with champignons
The recipe for cream soup from mushrooms and cream will convince the most demanding gourmets in the usefulness of soups, and its tender taste will be remembered for a very long time.
Ingredients:
- salt, nutmeg , pepper - to taste;
- onions - 1 pc .;
- cream 10% - 2 cups;
- potatoes - 400 g;
- broth - 2 cups;
- butter - 4 tbsp. spoons;
- champignons - 400 g.
Preparation
Slice the onion into thin rings. Peel potatoes and cut into small cubes. Champignons cut in half or into four pieces, if they are very large. Melt the butter in a skillet and fry onion rings, mushrooms and potatoes on it. Salt, sprinkle with nutmeg and pepper. Stew vegetables and mushrooms should be browned. An important point in how to make cream-soup from champignons, is grinding in a blender. Before this, pour the mushroom-vegetable mixture with bouillon, cooked from a cube, cook for about a quarter of an hour and send it to a blender. The resulting cream soup filled with cream, bring to a boil again and instantly set aside from the fire.
Champignon cream soup with melted cheese
A delicious cheese cream soup with champignons will satisfy the hunger for at least a few hours.
Ingredients:
- champignons - 400 g;
- potatoes - 7 pcs .;
- processed cheese - 3 tbsp. spoons;
- onions - 0.5 pcs.
Preparation
Peel the potatoes, cut them into cubes of medium size and fill with water, the volume of which will be twice the volume of potatoes. Put it to cook and when the potatoes begin to become soft, ie, it will be semi-prepared, salt. Onion finely chop and fry in sunflower oil until you acquire a golden hue. Then add the same mushrooms and fry, closing the frying pan with a lid. When moisture evaporates from the mushrooms, remove the lid and fry the contents of the frying pan for a couple of minutes. Then, using a blender, turn the boiled potatoes into liquid mashed potatoes and gradually stir in the processed cheese, without stopping stirring. In the end, put mushrooms in a mixture with onion and mix well.
Mushroom soup in a multicrew
Ingredients:
- salt and pepper - to taste;
- champignons - 300 g;
- water - 200 ml;
- dill - 1 small bunch;
- potatoes - 3 pcs .;
- garlic - 2 cloves;
- carrots - 1 piece;
- cream - 100 ml;
- onions - 1 pc.
Preparation
Peel onions, carrots, potatoes and garlic. Garlic, onions and dill finely chop, and cut potatoes with mushrooms into small cubes. Carrots grind, using a large grater. Fold all in a small container, mix and salt. Then pour water, stir well and transfer to a multivark. Cooking is necessary in the "steaming" mode for about half an hour. After turning off the device, we give the ingredients to steep for a quarter of an hour and grind them with a blender until they are pure. In the end, add cream.
Cream-soup from chicken and champignons
Ingredients:
- carrots - 150 g;
- chicken fillet - 250 g;
- onion - 100 g;
- cream 20% - 270 g;
- water - 1.5 liters;
- potatoes - 370 g;
- champignons - 250 g.
Preparation
Boil the chicken fillet in a pan, filling it with water, for about 10 minutes. Simultaneously, peel the potatoes and cut them into cubes of medium size. Champignons cut into thin plates, onions - thin semirings, and carrots with a medium grater. On a preheated frying pan fry the mushrooms until the liquid completely disappears from them, then mix them with carrots and onions and stew for another couple of minutes. After this, pour the mixture with cream and leave to soak on a small fire until thick. In a blender, blend a mixture of vegetables and mushrooms and broth with meat and potatoes, making a slightly creamy mashed potatoes. Salt and sprinkle the soup with pepper.