Champignon cream soup

Delicious and easy to prepare mushroom creamy mushroom soup with creamy taste.

Cooking time 30 minutes


Water 1 l

Fresh champignons 400 g

Cream 10% fat. 200 ml

Potatoes 2-3 pcs

Onion 1 pc

Flour 1 tbsp. l.

Salt to taste


Peel and dice the potatoes.

Pour water into a saucepan and add potatoes, cook.

Peel the champignons and onions.

Finely chop the onion, chop the mushrooms and fry in a pan with vegetable oil for 3-5 minutes, stirring occasionally.

Add mushrooms and onions to a saucepan and cook for 5-7 minutes.

Punch well with a blender until smooth.

Fry flour in a dry frying pan.

Add cream and whisk quickly.

Add cream to a saucepan and season with salt to taste.

Champignon cream soup is ready. Pour into plates and serve.

Bon appetit!