Homemade cream of mushroom soup

Homemade cream of mushroom soup

It is really possible to prepare a homemade cream of mushroom soup, just like in a restaurant. The most delicate soup with a rich mushroom aroma will definitely make it into the list of your favorite first courses. The cream soup can also be made on the basis of wild mushrooms, but in this recipe, the equally tasty champignons were used.
5 from 1 vote
Cook Time 25 minutes
Total Time 25 minutes
Course Soup
Cuisine European
Servings 2 people
Calories 224 kcal


  • 1 knife
  • 1 chopping board
  • 1 blender
  • 1 pot
  • 1 tablespoon


  • 400 g champignons
  • 1 pc onion
  • 1 pc potato
  • 100 g cream
  • 2 tbsp olive oil
  • 1 bunch parsley
  • ½ tsp salt


  • Prepare the necessary ingredients. The champignons should be washed in advance, if necessary, refresh the cuts of the legs, wash and peel the potatoes and onions.
    Ingredients for homemade cream of mushroom soup
  • In the pot where we will cook the soup, pour olive oil and put on the fire. Cut the onion and throw it into the pot. Fry for 3 minutes.
    2 tbsp olive oil, 1 pc onion
    Onions fried in olive oil
  • Cut the champignons into arbitrary pieces and add to the onion. Stir and cook for 3 minutes. To make the soup light in the end, you do not need to fry the mushrooms until they are ready, a couple of minutes is enough. Since the champignons darken during cooking and the soup will also be dark in color.
    400 g champignons
    Mushrooms in a saucepan
  • Cut the potatoes into cubes and add to the pot. Leave for another 3 minutes, stirring occasionally. You can also not add potatoes, but it will make the finished dish more satisfying. However, keep in mind that you should not add more than one potato so as not to overpower the delicate taste of the mushrooms.
    1 pc potato
    Potatoes in a saucepan
  • Pour 300 ml of water into the contents. You can also use chicken broth. Cook for 15 minutes. Add finely chopped parsley and cook for another 5 minutes.
    1 bunch parsley
    Cooking soup with the addition of parsley
  • Using an immersion blender, puree the soup to a smooth consistency. Pour in the cream, stir and bring to a boil. Turn off the heat.
    100 g cream, ½ tsp salt
    Blender-punched mushroom soup
  • The mushroom cream soup with cream is ready. Serve at the table. If desired, each serving can be garnished with fried mushroom pieces or fresh herbs.
    Homemade cream of mushroom soup


Calories: 224kcalCarbohydrates: 8gProtein: 8gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 57mgSodium: 121mgPotassium: 689mgFiber: 2gSugar: 5gVitamin A: 777IUVitamin C: 5mgCalcium: 40mgIron: 1mg
Keyword dinner, homemade




Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating