The basis for mushroom soup can be almost any mushroom. Especially relevant these recipes are in the fall, when the mushroom season on the nose and the fragrant crop is large enough. At this time, we suggest that you try out one of the simple recipes for mushroom soups with cream, which will be discussed in this material.
Mushroom cream soup with cream - recipe
Ingredients:
- chicken meat - 165 g;
- butter - 35 g;
- garlic teeth - 3 pieces;
- champignons - 180 g;
- onion - 65 g;
- carrots - 310 g;
- stalks of celery - 110 g;
- twigs of thyme, rosemary - 2 pcs .;
- flour - 15 g;
- chicken broth - 960 g;
- cream - 135 ml;
- leaf of the laurel.
Preparation
Cut the vegetables and mushrooms, and save them in butter. Once the roast comes to half cooked, add it with leaves of rosemary and thyme. Put the pieces of chicken to the vegetables and mushrooms and let them grab, then sprinkle all the flour, mix, fill with cream, and then with broth. Put the laurel leaf in the soup and leave it on the fire after boiling for 3-5 minutes.
Mushroom soup from dried mushrooms with cream
Ingredients:
- Dried white mushrooms - 55 g;
- vegetable broth - 1,8 l;
- cream - 230 ml;
- carrots - 115 g;
- celery - 115 g;
- onion - 170 g;
- garlic teeth - 3 pieces;
- lemon juice - 15 ml.
Preparation
Fill the mushrooms with a portion of the hot broth and leave to swell. Excess liquids wring out and mix with the total mass of broth, cut the mushrooms themselves and save with vegetables until half-ready. Pour vegetable broth with broth, add lemon juice and leave everything boil about 7-10 minutes after boiling. Add the cream to the cream soup and blend it with a blender.
Mushroom cream soup with champignons and cream
Who can be the best companion for mushrooms besides cream? Of course, cheese, while both creamy and mild, and varieties that have a pronounced sharpness and aroma. So, from time to time using different cheeses, you can change the same recipe beyond recognition.
Ingredients:
- champignons - 1,2 kg;
- onion - 370 g;
- garlic teeth - 4 pcs .;
- a mixture of dried Italian herbs - 1 tbsp. a spoon;
- thyme branches - 3 pcs .;
- vegetable broth - 320 ml;
- cream - 210 ml;
- grated cheese - 45 g.
Preparation
Sprinkle the mushrooms with butter and mix with the garlic, herbs and thick onions rings. Put the mushrooms to bake for about half an hour at 200 degrees, and then remove them and purge the bay with a hot vegetable broth. Combine mushroom soup with cream and cheese, then put on the fire and wait until the melted pieces are completely melted.