Crema de champiñones – cream of mushroom soup
A smooth soup of mushrooms softened in butter with onion and garlic, blended with stock and milk and finished with cream. In Mexico it is the soup course before the main dish; in Spain it is an everyday first course.
- 45 minTime
- 33 minHands-on
- 4Portions
- ≈ €1.10per portion
- 230kcal per portion
Ingredients for 4 portions
- 500 gMushroom, sliced
- 3 tbspButter
- 1Yellow onion, chopped
- 2 clovesGarlic, chopped
- 2 tbspPlain flour
- 500 mlChicken stock
- 400 mlMilk
- 100 mlCooking cream
- to tasteSalt
- to tasteBlack pepper
Method
- Brush the mushrooms clean and slice them.
- Melt the butter in a saucepan over a medium heat and soften the onion for 5 minutes. Add the garlic and cook for 1 minute more.
- Add the mushrooms and cook, stirring, for 8 minutes, until they have released their liquid and it has almost evaporated.
- Sprinkle over the flour and stir for 1 minute. Pour in the stock a little at a time, stirring, and bring to the boil.
- Simmer over a low heat for 10 minutes.
- Blend the soup with the milk until smooth, using a stick blender or a blender. Take care, as hot soup can spurt.
- Stir in the cream and heat the soup through without boiling. Season with salt and pepper and serve.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
