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Cream of champignon soup with potatoes

Author
Cookinero 2 May 2025
3900
Cream of champignon soup with potatoes

Cream of champignon soup is a recipe for a nutritious and easily digestible dish that can be prepared in an hour. It is a low-calorie product that does not harm your figure at all. Champignons are equally useful both fresh and frozen. When buying frozen mushrooms, keep in mind that after defrosting, their weight will decrease. Choose fresh champignons with a dense elastic cap, white, cream or brown.

How to cook Cream of champignon soup with potatoes

Step 1

Cream of champignon soup with potatoes

Prepare the vegetables and mushrooms. In a frying pan with vegetable oil, fry the onion until transparent, add the carrots and continue frying for 3 minutes. Add the mushrooms, salt, pepper, and simmer until all the liquid has evaporated from the mushrooms. Set aside a few fried mushrooms for serving.

Step 2

Cream of champignon soup with potatoes

Boil the potatoes. Place the potatoes in a saucepan, add salt, pour in water and cook until done.

Step 3

Cream of champignon soup with potatoes

Make a puree. Place the fried mushrooms, onions and carrots into a saucepan with the potatoes. Cook together for 10 minutes. Pour the vegetable broth through a sieve and set aside. Puree the soup using a blender, gradually adding cream. Let the soup sit for 5-10 minutes.

Cream of champignon soup with potatoes - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute champignons with cremini, button, or shiitake mushrooms. Each variety will slightly alter the flavor, but the soup will still be delicious.
For a vegetarian version, ensure the cream is plant-based or omit it. For a vegan alternative, replace the cream with coconut milk and use oil instead of butter for frying.
Absolutely! The cream adds richness, but the soup will still be flavorful without it. You can use a bit of milk or vegetable broth for a lighter texture.
Store the soup in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove, adding a splash of broth or water if it thickens too much.
Yes, this soup freezes well. Cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently, stirring in a bit of cream if needed.
Pair it with crusty bread, a fresh salad, or a grilled cheese sandwich for a hearty meal. Garnish with the reserved fried mushrooms and fresh herbs.
Simply double or triple the ingredients. Ensure your pot is large enough, and adjust cooking times slightly if needed, especially when simmering the vegetables and mushrooms.

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