Cream of champignon mushrooms is a simple and tasty first course perfect for cold autumn and winter days. If you usually have lunch at work, this champignon mushroom soup is perfect, you can then reheat it in the appropriate container or even in the microwave. We also love CHANTERELLE MUSHROOM SOUP, but unfortunately, chanterelles are mushrooms that are only available for a short period, so when we crave a good cream, we prepare this with champignon mushrooms, which are also much more economical and available all year round. You can prepare the champignon mushroom soup in advance and then reheat it when serving. I recommend accompanying it with croutons or toasted bread slices. Now let’s see how to make the cream of champignon mushrooms and if you try it, let me know. Barbara
I also recommend trying these recipes with champignon mushrooms:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare cream of champignon mushrooms
- 21 oz champignon mushrooms
- 1 clove garlic
- to taste parsley
- to taste extra virgin olive oil
- 4 cups vegetable broth
- 3 tbsps cornstarch
- 1.75 oz cooking cream
Tools
- Blender
How to prepare cream of champignon mushrooms
Let’s start preparing the cream of champignon mushrooms, clean the mushrooms, remove the end part of the stem with any soil, quickly rinse them under running water, and cut them into pieces.
Then pour them into a pot, add the garlic clove, chopped parsley, a pinch of salt and put on the fire, cook for 15 minutes, stirring occasionally.
Prepare the vegetable broth, when the mushrooms are ready remove the garlic, adjust the salt and set aside on a plate 1/3 of the mushrooms, you will add them later to the cream to also have pieces of mushrooms.
Pour the cornstarch and vegetable broth into a cup, stir with a teaspoon to dissolve the cornstarch, then pour it into the pot with the mushrooms, add the remaining broth and blend everything with an immersion blender.
Put on the fire and keep stirring otherwise it sticks to the bottom, bring to a boil, you will see that the cream will thicken slightly and become a smooth cream, add the cooking cream if desired and stir.
Add the reserved champignon mushrooms and serve the Champignon Mushroom Soup hot with a sprinkling of parsley and croutons.
How to store cream of champignon mushrooms
You can store the cream of champignon mushrooms in the refrigerator for 2/3 days
