Creamy White Mushroom Soup-Purée
A simple, quick, and delicious dish for everyday meals! Creamy white mushroom soup-purée is hearty and aromatic, made in no time. It fits any season and can be prepared from fresh, dried, frozen, or canned mushrooms using any type of broth.
Updated : 20 October, 2025
Easy
About 20 min.
Ingredients
200 grams
Frozen mushrooms
1
Onion
150 grams
Heavy cream
800 milliliters
Water
5
Potato
2
Garlic
20 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can make this soup from any mushrooms - dried or fresh. I’ll use frozen mushrooms. During mushroom season, I boil forest mushrooms for 30 minutes, rinse, cool, portion, and freeze them - they’re always ready in winter. Defrost them before cooking the soup.
Step 2
Peel the potatoes, rinse, and cut into pieces. In a pot, heat water for the soup, add the potatoes, and cook for 15 minutes.
Step 3
While the potatoes cook, peel and chop the onion. Sauté the chopped onion with the mushrooms for 5-7 minutes until the liquid evaporates and they begin to brown.
Step 4
Add the sautéed mushrooms and onion to the pot with the potatoes. Season with salt and spices to taste. Simmer together for about 10 minutes. Don’t add too much water - the soup should stay thick.
Step 5
Transfer everything from the pot to a blender, add the garlic, and blend until smooth.
Step 6
Return the puréed mixture to the pot and pour in the cream (any fat content works - higher fat gives a richer taste). Adjust the consistency with cream or water. Stir and bring to a gentle boil, then remove from heat.
Step 7
The creamy white mushroom soup-purée is ready! Serve hot, optionally with homemade croutons made from white bread. Enjoy!