Can I make this soup without cream?

Yes, you can substitute with plant-based milk (coconut, soy) or add extra butter for creaminess.

How to make the soup thicker?

Use less water (200 ml) or add 1–2 boiled potatoes before blending.

Can I use frozen mushrooms?

Yes, frozen champignons work, but don't thaw them – cook directly, and they'll release more liquid, which you need to evaporate.

What to serve with mushroom purée soup?

Perfect with croutons, fresh herbs, or grated Parmesan. Also great with a slice of dark bread.

Mushroom puree soup

Name: Mushroom puree soup
Total time: 40 min
Yield: 2 порции
Cuisine: International
Ingredients: Water — 250 g; Button mushrooms — 200 g; Butter — 30 g; Cream — 100 g; Garlic — 3 g; Salt — 3 g; Spice — 3 g

55min

589g

Nutrition per 100g

134

This soup is a true symphony of flavors. Tender champignons, sautéed until golden, combine with creamy heavy cream and a subtle garlic note for a perfect balance. The aroma fills the kitchen, and the smooth texture simply melts in your mouth. Incredibly simple to make, yet it looks like a restaurant-worthy dish. An ideal choice for a comforting lunch or light dinner!

Mushrooms

WHAT YOU WILL NEED

From ingredients

7 products

Liquid

Water250 g

Mushrooms

Button mushrooms200 g

Fats

Dairy

Spices

SIMPLE PROCESS

Step by step recipe

The secret to this soup lies in proper mushroom preparation. The caps and stems are cooked separately: the stems are simmered to create a rich broth, while the caps are fried to bring out their flavor. Use just 250 ml (about 1 cup) of water – enough for two servings. Add the cream at the end and heat gently without boiling to prevent curdling. Season lightly to let the mushroom aroma shine.

Step 1

Prepare the mushrooms

Wash 200 g (about 2 cups) of champignons thoroughly and pat dry. Separate the stems from the caps.

Step 2

Simmer the stems for broth

Chop the stems roughly, place them in a pot with 250 ml (1 cup) water, and add a clove of garlic (3 g). Bring to a boil and simmer over medium heat for 10–12 minutes.

Step 3

Sauté the caps

Slice the caps thinly. Heat a skillet with 30 g (about 2 tbsp) of butter, add the sliced caps, season with salt (3 g / ½ tsp), and sauté over medium heat until golden and tender (about 8–10 minutes).

Step 4

Combine with the broth

Transfer the sautéed caps to the pot with the stem broth, stir, and simmer for another 10 minutes over low heat.

Step 5

Blend into a purée

Remove the pot from the heat. Use an immersion blender to purée the contents until completely smooth and lump-free.

Step 6

Add cream and spices, heat gently

Stir in 100 g (about ½ cup) heavy cream and your favorite spices (3 g / ½ tsp). Return to low heat and warm, stirring constantly, for 5–7 minutes without boiling. Serve hot.

CHEF'S TIP

Choose fresh champignons

For the best results, pick young champignons with firm caps and stems, no dark spots. They will give a more intense flavor and aroma.

Don't overcook the mushrooms

Total cooking time for mushrooms should not exceed 20–25 minutes to preserve texture and taste. Fry the caps until golden, then simmer for just 10 minutes after adding to the broth.

Use heavy cream for richness

Heavy cream (33% fat) gives the soup a perfect velvety texture. If using lighter cream, add a little extra butter for richness.

Serve with crispy croutons

Garlicky croutons or toasted bread cubes add a delightful crunch and contrast to the smooth soup.

SUBSTITUTIONS

Add your taste

Replace champignons with wild mushrooms Fresh porcini or birch boletes will give a deeper, earthier flavor. Cooking time may need to be increased.
Use coconut milk instead of cream For a vegan version, coconut milk adds an exotic touch and creamy texture.
Add potato for extra body If you prefer a heartier soup, add 1–2 diced potatoes with the mushrooms – they'll soften and thicken the purée.
Replace water with chicken broth Using chicken or vegetable broth instead of water gives a deeper, more savory flavor.

HOW TO STORE

How to store creamy mushroom soup

Cool the soup to room temperature, transfer to an airtight container, and refrigerate for up to 3 days. When reheating, add a splash of water or cream to restore consistency. Freeze in portion-sized containers for up to 1 month – thaw in the fridge and reheat on the stovetop, stirring.

GOOD TO KNOW