Crema de Champiñones

This comforting and earthy Crema de Champiñones is simply outstanding! With very few basic ingredients and simple steps, this one-pot recipe is perfect for chilly days. Add some crusty bread and you’ve got yourself a dinner!

this recipe

As winter approaches everyone desires and craves warm and comforting meals, especially soups. I love both chunkier and smooth soups. If you are a soup lover like me, then definitely you’ll love this recipe.

Crema de champiñones means cream of champignons and it refers to a creamy soup made with champignon mushrooms. It also features other special ingredients such as chipotle en adobo peppers and Mexican crema which give this soup a unique flavor.

It’s similar to sopa de hongos but with the addition of cream. It can be served on its own just with a few simple garnishes or with a side of warm tortillas, rice, or crusty bread.

Ingredients

• Champignon mushrooms: Your first option should be always champignon mushrooms, but cremini or white button mushrooms are good options too.
• Mexican crema: This ingredient adds a delicious taste to this soup. Substitute with sour cream if needed.
• Chipotle en adobo peppers: If you haven’t tried them before Adobo chipotles are smoked and dried jalapenos packed in a tasty sauce made of tomatoes and spices.
• Powdered chipotle (optional): It is perfect for imparting flavor and smokiness to the recipe. Substitute with paprika if preferred.
• Onion: I prefer yellow onions, but white onions are also a good option.
• Chicken stock: Use whatever stock you have on hand, chicken or beef stock both work well in this recipe. Personally, I like chicken stock. For a vegetarian version, use a high-quality vegetable stock.
• Olive oil and butter: A bit of fat, usually in the form of butter and olive oil, is essential to making a robust soup.
• Cumin: Adding cumin gives any recipe a great flavor and a wonderful smell.
• Salt and pepper:  To taste.

How to Make Crema de Champiñones

In a Dutch oven or soup pot heat the olive oil and butter over medium heat.

Add the sliced onions and cook until soft and slightly caramelized (about 4 minutes). 

Add mushrooms and chipotle peppers, then season with salt, pepper, powdered chipotle, and cumin.

Cook, stirring constantly until mushrooms are soft and cooked through. 

Remove ⅓ of the champiñones mixture and set aside, then transfer the rest to a blender along with Mexican crema and 2 cups of chicken stock. Blend until smooth.

Pour the creamy champignon mixture into the pan along with the remaining chicken stock.

Bring to a simmer and cook for 8-10 minutes or until the creamy soup thickens to your desired texture. Adjust seasonings to taste and turn off the heat.

Serve in bowls garnished with the mushroom mixture you set aside and a sprinkle of queso fresco.

Recipe Notes And Tips

• Choose fresh and firm mushrooms, without any mushy spots.
• Purchasing pre-sliced mushrooms can help you save a little time, or use frozen instead of fresh mushrooms.
• Even if this soup is made exclusively of champignon, you can add additional veggies (such as carrot, potato, celery, broccoli, squash, etc) to add extra flavor and texture.
• Crema de champiñones is usually not as thick as the mushroom creamy soup everyone knows, but if you want to make it thicker, you can add a slurry made of 1/4 cup water + 2 tablespoons cornstarch.
• You can also use an immersion blender instead of a blender and blend everything directly inside the pot. It saves you time and another large dish to wash!

Serving Suggestions

Just like any other creamy soup, you can pair Crema de Champiñones with crusty bread, however, this specific recipe goes well with:

• Crumbled queso fresco or any other type of fresh cheese.
• Chopped cilantro or fresh parsley as garnish.
• Bolillo rolls or freshly baked crusty garlic bread. 
• Enjoyed with white rice for a heartier meal. 

It fits well with any menu as an entree or as a light dinner course.

Storing And Reheating

Let the soup cool completely at room temperature before storing it. Once it is thoroughly cool, pour it into an airtight container and store it in the refrigerator. It will stay fresh for up to 4 to 5 days.

Soups with cream bases freeze poorly, therefore I don’t recommend freezing this soup.

More Soups Recipes

Did you like this crema de champiñones recipe? You may rate the recipe, share it with friends or family, leave a comment below if you have any other questions, or follow this blog on Facebook, Pinterest, YouTube, and Instagram.