Source: Maresol, AdobeStockThe combination of mushrooms and cream never disappoints, and first courses are no exception. Creamy mushroom soup is an ideal choice for those who love hearty, aromatic, delicious, and original meals. These soups turn out wonderfully whether made with water or broth. We're sharing proven recipes!
1. Creamy Chicken and Mushroom Soup
Source: AdobeStockA simple yet foolproof recipe.
You will need: 1 chicken fillet, 3 potatoes, 200 g mushrooms, 1 carrot, 1 onion, 200 ml heavy cream, 1.5 L water, spices.
Preparation: Cover the chicken fillet with water, add any desired spices for broth, and boil until cooked. Then strain the broth and dice the meat. Chop and sauté the onion with carrot and mushrooms. Bring the broth to a boil again, add the diced potatoes, and cook for 10 minutes. Return the chicken pieces, add the sautéed vegetables, pour in the cream, season, and simmer the soup for another 5-7 minutes.
2. Creamy Mushroom and Rice Soup
Source: AdobeStockA quick and incredibly light first course.
You will need: 400 g mushrooms, 1/2 cup rice, 4-5 potatoes, 2 carrots, 1 onion, 100 ml cream, 100 g cream cheese, butter, spices.
Preparation: Chop and sauté the onion with carrot in butter. Separately sauté the sliced mushrooms until the moisture evaporates. Cook the rice until almost done. Bring water or broth to a boil, add the diced potatoes, sautéed vegetables, mushrooms, and rice. Cook everything together for about 20 minutes over low heat. Then pour in the cream, add the cream cheese, season, and simmer the soup for another 5-7 minutes.
3. Creamy Mushroom and Vegetable Soup
Source: AdobeStockYou can prepare it with chicken, shrimp, or even a meat broth.
You will need: 600 g any mushrooms to taste, 8 potatoes, 2 tomatoes, 2 carrots, 1 bell pepper, 1 leek, 200 g processed cheese, 200 g cream, 4 cloves garlic, spices.
Preparation: If you have fresh wild mushrooms, first parboil them for 20 minutes in boiling water. For button mushrooms, simply slice them. Chop and sauté the leek with carrot and bell pepper, add tomatoes with garlic, and fry for a few more minutes.
Bring water or broth to a boil, add the diced potatoes, and cook for 10 minutes. Add the mushrooms and sautéed vegetables, and cook for another 10 minutes. Pour in the cream, season, add the processed cheese, and cook the soup until the cheese melts.
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4. Creamy Dried Mushroom Soup
Source: AdobeStockDried mushrooms are an amazing choice for a rich mushroom broth.
You will need: 100 g dried mushrooms, 4 potatoes, 2 carrots, 2 onions, 1 bunch green onions, 100 ml heavy cream, 200 g processed cheese.
Preparation: Cover the dried mushrooms and whole onions with water, bring to a boil, and simmer for 2-2.5 hours over minimal heat. Slice and sauté the carrots, and 1 minute before the end, add the chopped green onions.
Strain the mushroom broth, and finely chop the mushrooms. Bring the broth to a boil again and add the mushrooms, sautéed vegetables, and diced potatoes. Cook everything together until the potatoes are tender. 5 minutes before the end of cooking, pour in the cream and add the grated processed cheese.
5. Creamy Broccoli and Mushroom Soup
Source: AdobeStockThis soup recipe is not only delicious but also quite healthy.
You will need: 10 mushrooms, 4 potatoes, 250 g broccoli, 1 carrot, 100 ml cream, 2 processed cheese portions, spices.
Preparation: Slice and sauté the mushrooms until cooked. Separately sauté the grated carrot. Break the broccoli into small florets, and dice the potatoes finely. Bring water or broth to a boil and add the mushrooms and vegetables. Cook everything for approximately 10 minutes. Pour in the cream, add the grated processed cheese, season, and cook until the potatoes are tender.
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6. Creamy Mushroom Cream Soup
Source: AdobeStockAt one time, this soup was considered almost the pinnacle of culinary art.
You will need: 600 g mushrooms, 300 ml 20% cream, 3 onions, 1 L broth, 50 g butter, 3 tbsp vegetable oil, 3 tbsp flour, spices.
Preparation: Chop and sauté the onion with mushrooms in vegetable oil until cooked. Blend them with one-third of the broth until smooth. Sauté the flour in butter directly in the pot. Pour in the mushroom puree, the remaining broth, and bring to a boil. Simmer everything together for 5-7 minutes, pour in the cream, season, and bring to a boil again. Remove the soup from the heat.
7. Creamy Porcini Mushroom Soup
Source: AdobeStockFor an even richer flavor, we recommend mixing fresh or frozen and dried mushrooms.
You will need: 500 g porcini mushrooms, 50 g dried mushrooms to taste, 6 potatoes, 2 onions, 500 ml heavy cream, garlic, butter, vegetable oil, spices.
Preparation: Soak the dried mushrooms in boiling water for 1 hour, then rinse, slice, and cover with fresh water. Bring to a boil and simmer this broth for 30-40 minutes over low heat. Add the finely diced potatoes and cook for another 15 minutes.
Sauté the chopped onion with garlic in a mixture of both oils until golden. Separately sauté the sliced porcini mushrooms until the moisture evaporates. Add the onion and mushrooms to the pot, cook for another 5-10 minutes, then pour in the cream. Bring the soup to a second boil, season, and remove from heat.
8. Creamy Chanterelle Soup
Source: AdobeStockHere we recommend using the heaviest cream possible.
You will need: 500 g chanterelles, 4 potatoes, 1 carrot, 1 celery stalk, 1 onion, 200 ml cream, 50 g butter, spices.
Preparation: Bring water or broth to a boil, add the diced potatoes, and cook for 15-20 minutes. Sauté the chopped onion with carrot in butter until soft. Separately sauté the sliced chanterelles until cooked and add everything to the soup. Pour in the cream, season, and bring to a second boil. Simmer the soup for another 2-3 minutes over low heat.
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9. Creamy Mushroom and Shrimp Soup
Source: AdobeStockA wonderful variation on the exotic Thai Tom Yum soup.
You will need: 500 g shrimp, 200 g mushrooms, 1.5 onions, 500 ml heavy cream, 500 ml chicken broth, 4 cloves garlic, 2-3 chili peppers, 2 tbsp sugar, ginger, lemon, spices.
Preparation: Finely chop the onion with garlic and chili. You can use a blender, but not to a puree – aim for small pieces. Sauté them until golden over medium heat. Add a little grated ginger, lemon zest, and lemon juice to taste.
Sprinkle everything with sugar and fry for a few more minutes, stirring. Pour the cream into the boiling broth, add the vegetable paste from the pan to the soup, and simmer for 2-3 minutes. Add the peeled shrimp and sliced mushrooms, and cook for another 5 minutes.
10. Creamy Saffron Milk Cap and Green Pea Soup
Source: AdobeStockBright and easy-to-prepare saffron milk caps are ideal for soups.
You will need: 500 g saffron milk caps, 100 g rice or bulgur, 100 g frozen green peas, 1 bunch green onions, 200 ml cream, 150 g cream cheese, 1.5 L water or broth, spices.
Preparation: Chop and lightly sauté the green onions. Bring water to a boil and add the rinsed grain and sliced saffron milk caps. Cook for 5-7 minutes. Add the cream, green onions, and cream cheese, season, and simmer for another 5 minutes. Add the green peas and cook the soup for another 2 minutes.
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11. Creamy Oyster Mushroom and Processed Cheese Soup
Source: AdobeStockSprinkle with chopped herbs before serving.
You will need: 600 g oyster mushrooms, 6 potatoes, 2 carrots, 1 onion, 200 ml cream, 200 g processed cheese, spices.
Preparation: Chop and sauté the onion with carrot until soft. Roughly chop the oyster mushrooms, cover them with water, bring to a boil, and cook for 10-15 minutes. Add the diced potatoes to the mushrooms and cook for another 10 minutes. Add the sautéed vegetables, spices, cream, and grated processed cheese. Bring the soup to a boil again and cook until the cheese melts.
12. Creamy Honey Mushroom and Buckwheat Soup
Source: AdobeStockYou can confidently make this soup even with water – it's hearty and aromatic either way.
You will need: 200 g honey mushrooms, 6 potatoes, 2 carrots, 2 onions, 8 tbsp buckwheat, 200 ml cream, 2 L water, spices.
Preparation: Boil the mushrooms for half an hour in boiling water, rinse, and slice. Chop and sauté the onion with carrot and honey mushrooms until the vegetables are soft. Bring water or broth to a boil, add the diced potatoes with buckwheat, and cook for 15-20 minutes. Add the sautéed vegetables, season, and bring the soup to a second boil. Pour in the cream, bring to a boil again, and remove from heat.