This simple recipe for cream of mushroom soup with champignons, without a lot of cream, will appeal even to experienced gourmets! It is prepared with many mushrooms, and that’s it. Quick and easy! It can be both a regular dish and a vegetarian dish.
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This recipe calls for a couple of pounds of creamed mushrooms. Although any will do, I think creamed mushrooms are a bit tastier.
We also recommend adding a handful of fresh shiitake mushrooms to the soup. Even though they are more expensive than ordinary mushrooms, their taste is much stronger and enhances the rich taste of this soup.
👩🍳 Chef’s tip for the best taste of mushrooms: just a little tarragon will help emphasize the flavor of the mushrooms, so the recipe added a little dried tarragon to the base of the soup. Although not everyone has this herb, it can easily be substituted with thyme (or add a pinch of nutmeg).
Over the years, we’ve received many great suggestions from readers who have made this soup and made their own variations. Here are a few:
- For a heartier soup, replace the chicken stock with beef stock.
- For a lighter soup (or a vegetarian version), replace the chicken broth with vegetable broth.
- For a dairy-free version, replace the cream with coconut milk.
- For another dairy-free version, add some rice while cooking.
- If you find the soup a little bland, add some rice or apple cider vinegar.
- If you don’t have tarragon, try thyme, oregano, or rosemary.
As you can see, you can make many changes to the recipe, and you only need to experiment a little to create your own original dish. For example, if you like soups with meat, please add precooked and shredded chicken or pork to the recipe. And your soup will sparkle with new colors and flavors.
👩🍳 Storage: This soup will keep in the refrigerator for up to five days, and can be gently reheated on the stove or in the microwave.
Homemade cream of mushroom soup
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Cream of mushroom soup recipe
This simple homemade cream of mushroom soup without a lot of cream! It is prepared with many mushrooms, and that's it. Quick and easy.
- Olive oil – 4 tbsp. l.
- Butter – 4 tbsp. l.
- Cream mushrooms – 900 gr. (2 pounds)
- Shiitake – 100 gr.*
- Onion – 170 gr. (6 oz.)
- Garlic – 3 cloves
- Salt – 1 tsp.
- Dried tarragon – 3/4 tsp.
- Chicken broth – 1 liter (or vegetable broth for a vegetarian version)
- Cream – 120 ml.
- Freshly ground black pepper – 1/2 tsp. (more or less to taste)
Heat the olive oil over medium-high heat in a heavy-bottomed 5- to 6-quart saucepan. When the oil is hot, add the butter.
When the butter is melted, add the mushrooms, toss to coat with olive oil and butter.
Cook mushrooms over medium-high heat until lightly browned and most of their water has been released, about 10 minutes.
Remove 1 cup (0.24 l) of the cooked mushrooms from the pan and set aside (they will be added later).
Reduce heat to medium. Add the chopped onion and garlic to the pan, mix, cook for about a minute.
Add salt, dried tarragon and broth to the pot. Increase the heat to high, bring to a boil and cook, uncovered, for 10 minutes. Remove from heat.
Using a blender, grind the soup until smooth. If the soup is too thick for you, add a little water or stock to thin the soup to the desired level of thickness.
Add cream and black pepper to the soup. Taste, and if necessary, add more salt and pepper to your taste. Add the reserved cooked mushrooms.
Your mushroom cream soup is ready!
If you want to make in advance and store in the refrigerator, do not add cream. Wait until it is heated and ready to serve before adding the cream.
*If your supermarket doesn't sell shiitake mushrooms, just increase the number of mushrooms by 100 g.
Serving Size6 servings
Amount Per Serving Calories 340Total Fat 26gSaturated Fat 11gCholesterol 48mgSodium 352mgCarbohydrates 20gFiber 2gSugar 9gProtein 10g
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