Potato soup with mushrooms. Mushroom puree soup is a delicate version of your favorite dish. The best recipes for mushroom cream soup: with cream, cheese, rice, cognac, shrimp

The signature ingredient in this creamy Ikea soup is parsley (not some other herb). Besides, in classic recipe used for frying butter.
It can be replaced with olive oil: it turns out to be “more modest” in taste, but healthier, especially for people who have reason to prefer low fat diet. You can replace it in the same way heavy cream to low-fat.

Creamy mushroom soup “like in IKEA”

Recipe Ingredients

450 grams of mushrooms
1 onion
500 ml water
3 tablespoons soy sauce
300 ml heavy cream
a little butter - for frying
salt and pepper
fresh parsley leaves, finely chopped

How to make creamy mushroom soup

Set aside some mushrooms - we will need them at the end. Finely chop the remaining mushrooms and onions and fry them in a saucepan in butter for several minutes.

Pour water into a saucepan, bring to a boil, add cream and soy sauce. After waiting until the liquid boils again, add the fried mushrooms. Turn the heat down to low and cook for about 10-15 minutes.

We pass the soup through a mixer or puree it in any other way so that all the ingredients are crushed. Salt, pepper and taste.

Cut the remaining mushrooms into slices and fry them in butter.

Serve the soup by adding fried mushrooms (you can add them to each plate separately) and sprinkling with fresh parsley.

Advice: If you like cumin, sprinkle it over the mushrooms you are sautéing as a garnish for the soup. The taste of cumin goes very well with mushroom.

Recipe No. 2 creamy mushroom soup

For comparison and to have a choice - one more delicate cream soup with mushrooms and cream with step-by-step photos.

This soup is delicious even without salt and pepper.

For serving, use fresh parsley. Parsley generally goes very well with porcini mushrooms.

Ingredients and preparation creamy cream soup from mushrooms

dried porcini mushrooms 15 g
potatoes 2 pcs.
cream 30% 50 g
parsley
salt, pepper to taste

warm water

Boil the potatoes in the broth in which the mushrooms were cooked. Cool the finished potatoes and add them to the blender with the chopped mushrooms. Grind all ingredients together.

Then add 200-250 ml of broth and beat the soup again until creamy.

Pour the soup into bowls. Chop the parsley and decorate the top with creamy mushroom soup.

Cream of mushroom soup- a hearty, aromatic and warm option for lunch or dinner on cold days. To prepare this soup, you can use any mushrooms, but champignons are most often used. Detailed recipe preparations mushroom soup puree with photo will allow you to accurately prepare this delicious soup. Let's get started!

To prepare this creamy mushroom soup you will need:

500 g champignons
1 onion
1 carrot
2 cups cream
3-4 potatoes
olive oil
salt, pepper, spices and herbs at your discretion

Note! If you want to prepare cream of mushroom soup without potatoes, then remove the potatoes from the cooking process. The rest of the chain remains the same. This mushroom puree soup will be more flavorful and less caloric.

Preparation of creamed mushroom soup:

1. Peel and cut the potatoes into cubes.

2. Take a saucepan or deep frying pan, pour water and let the potatoes cook. Potatoes need to be cooked until tender.

3. While the potatoes are cooking, chop the onion and fry it in a frying pan over small quantity olive oil.

4. Peel the carrots, chop them finely or grate them and fry them together with the onions.

5. When the onions are fried until golden color, remove it from the heat and set it aside.

6. Let's move on to mushrooms. Wash and cut the mushrooms as in the photo.

7. Let's return to potatoes. Drain the water from the potatoes and mash the potatoes into a puree using a press, mixer or blender.

8. Pour cream and fried onions and carrots into a saucepan with potatoes.

9. Add salt, pepper and spices.

10. Now we need to prepare the mushrooms. Take the frying pan in which you fried the onions and carrots, put the mushrooms in there, add a little salt and fry over medium heat for 10-15 minutes, stirring gradually.

11. Remove the champignons from the heat and add them to the pan mashed potatoes, mix. Place the pan on medium heat and cook for 3-5 minutes.

Puree soup is prepared from pureed vegetables, cereals, mushrooms, meat, poultry and fish. It's thick nutritious dish, which has excellent taste qualities, and no less beautiful appearance.

It is absorbed by the body much better than regular soup. And therefore all its variants are used in dietary and baby food. Such options are not only healthy, but also quite high in calories.

They are quite easy to prepare. Meat, vegetable and mushroom broths. Vegetables are boiled and pureed using a blender. To give a creamy consistency and more rich taste, they add cream, sour cream, milk, egg yolks or butter. The first dishes with their addition have a creamy structure and are called that way.

In Russia they are prepared from peas, lentils, spinach, cauliflower, and of course mushrooms.

Our region is too rich in them! Which of them just don’t grow in the vast expanses of our vast country. Starting from early spring and ending with the first snow, they can be collected in the forest.

We collect and prepare, and then prepare delicious, rich first courses, one of which we will prepare today.

Since we love to cook with them not only in season, but also in winter and spring, we dry and freeze them. I already told you how to cook it in one of the notes. There are also new articles where you can read about recipes from mushrooms.

First courses made from fresh representatives of the forest kingdom are also very tasty, especially in the form of puree. And the most delicious ones, of course, come from the noblest representatives of this class - the whites.

We will cook from them today. I froze quite a lot of them, it was a fruitful year! Therefore, I will cook from my own.

But if you don’t have exactly white ones, then it’s okay, absolutely any will do. For example, champignons. They make simply great-tasting thick first courses.

Cream of porcini mushroom soup - step-by-step recipe

We will need for 5 - 6 servings:

frozen porcini mushrooms – 500 gr
potatoes - 3 pcs.
onion - 1 pc.
cream 30% - 150 ml
salt - to taste
butter - 50 g

Preparation:

1. Cut the onion into small cubes and fry in butter until golden brown. You can fry with vegetable oil, but butter gives simply an amazing aroma, delicate and rich taste.

If you cook, for example, with champignons, you can also fry them together with onions. But for whites this is not a mandatory procedure at all. Although, as an option, you can use it, it will also be tasty.

2. Add half a glass hot water, and without reducing the heat, continue to cook first, and then fry again, until transparent.

This will allow the onion to steam more intensely and release all its flavor into the soup.

3. Pour 2 liters of water into the pan. Bring to a boil and add frozen mushrooms. There is no need to defrost them for this, so that they do not soften and become soggy.

Before freezing them, I already thoroughly peeled and cut them so that they took up less space in the freezer.

By the way, they cannot be washed before freezing; you only need to clean them with a knife, removing dirt, leaves, needles and other forest debris.

4. Bring to a boil again, constantly skimming off the foam. Quite a lot of it will form, and forest debris will float up with it if it remains during cleaning.

Once it boils, the foam will be easier to remove, as the cut pieces will begin to slowly sink. When all the foam has been removed, cook for 5 minutes.

5. Peel the potatoes and cut into cubes. Place it in the pan. Let it boil, add salt to taste.

Although we will subsequently grind everything into puree, we must try to cut the potatoes into equal pieces. This is necessary for uniform heat treatment.

6. Add fried onions to the broth.

7. Cook everything together until the potatoes are ready, about 15 - 20 minutes.

8. Drain the broth using a colander. Save the broth.

9. Place part of the cooked mass in a blender bowl, add a little broth and grind until pureed. Place the puree in a saucepan and put the next part into the blender bowl again and grind it.

Add a little broth to each part to make it easier to puree the mass.

If you have an immersion blender, then you can grind the whole mass at once, right in the pan.

10. When all the parts have been pureed, add the remaining broth. Add it better in parts, this is necessary in order to obtain a puree soup of the desired consistency. It should not turn out too thick or too liquid.

11. All the remaining broth was gone. When you have combined the broth and puree, add cream and beat the resulting mass until smooth. It is better to use rich country cream 30%. Now they sell dairy products directly from farms. Their cream is just what you need.

12. Put the pan on the fire and bring the mixture to a boil again, but do not boil. The maximum time that can be kept on fire is 1 - 2 minutes, and then on a very low setting.

13. Immediately pour into plates, garnish with fresh herbs and serve.

You can also decorate with beautifully chopped pieces of mushrooms. This way the dish will look more attractive.

Features and secrets of preparing soups in the form of puree

Although preparing such a dish is quite simple, it is still worth knowing a few basic secrets and rules, following which you will always succeed delicious first dish.

During the preparation of a dish from forest mushrooms, don’t get carried away with spices. White ones, and in general all other forest representatives of this class, have a very strong aroma. Spices have their own smell, and they can overpower the natural aroma. And if we cook a certain version, then it is better that it has a certain smell.
If you are cooking the first dish from dried mushrooms, then they should be soaked in water room temperature for 2 - 2.5 hours. Subsequently, you can cook them in the same water.
When preparing the ingredients, try to cut them into equal pieces, this is necessary for even cooking. If some pieces turn out to be larger, they will not be cooked through, and subsequently they will be more difficult to chop.
Instead of cream, you can add milk or sour cream to the soup.
You can also add leison to it , which is made from egg yolks and milk (or cream). And you can prepare it this way: 2 - 3 egg yolks place in a small saucepan and, stirring continuously, gradually pour in 3/4 cup of hot milk or cream. Strain the mixture through a sieve and add to the contents, stirring with a spoon. After adding the lezone, you no longer need to boil the soup.
After cooking, some of the mushrooms can be left whole and decorated ready dish.
The puree soup is very tasty with croutons. Therefore, you can purchase a loaf in advance and make croutons. You can see how to cook them deliciously and correctly.

You can add a little butter to the finished dish. It will add an additional note of taste and a pleasant appearance.
This first course is best prepared for one meal. If it's left the next day, it won't taste the same as fresh. Since we have potatoes in the composition, it may thicken.
Or, on the contrary, pureed products may settle in the broth. To prevent them from settling, add flour lightly fried in oil to the broth and cook for 20-30 minutes.
If you are preparing champignon puree soup, then very unusual taste will give a handful of added walnuts. This recipe is on the pages of my blog and can be found in more detail by following the link to the article ““.
Before cooking, it is better to pre-fry the champignons along with the onions. It is better not to fry wild mushrooms. Although such recipes exist.

As you probably noticed, preparing such a mushroom dish is quite easy. And the dish turns out to be satisfying, healthy, and, I would even say, delicious. It's no coincidence that in the best European cuisines, such as Greece, Italy and France, in their best restaurants You can always order them from the proposed menu.

In many countries of the world, puree soups are gastronomic business cards. So, in France, the famous vichyssoise is known throughout the world — onion soup, cooked in chicken broth, from different varieties onions, with the addition of cream.

Miso soup, already known to everyone, is the favorite dish in Japan. The Japanese eat it for both lunch and dinner. Its composition is quite complex, and we will not dwell on it now.

In the East, such variants of first courses are prepared with rich meat broths, With big amount spices, hot to taste. So in Turkey, chorba, which is made from lentils, is very popular. It is prepared in all establishments Catering, and it tastes different everywhere.

In Finland, the Czech Republic and Belgium, puree soups are prepared using beer.

And we can easily prepare any of them in our kitchen.

Bon appetit!

Mushroom puree soups are considered a delicacy French cooking. Each restaurant offers visitors its own original recipe. But this does not mean that you cannot cook pureed mushroom soup at home. The main thing is that everyone is there necessary products and an immersion blender. Without this household appliance, it will not be possible to create a smooth, velvety structure. But when choosing mushrooms and other products, you can trust your tastes and preferences.

Champignon and potato soup

When cooking mushroom soup, adding potatoes is common. However, once you grind it into puree, the taste changes dramatically. This recipe once again confirms this truth. Mushroom puree soup with potatoes and cream has a delicate texture and delicate aroma. At the same time, it is very satisfying and nutritious. Great for refreshing yourself in the winter cold.

To prepare soup for 8-10 people you will need:

300 grams of champignons;
500 grams of potatoes;
200 grams of onions;
500 ml low-fat cream;
pepper;
salt.

It is very important not to overload the puree soup with spices and seasonings in order to get the natural aroma and taste of mushrooms. Therefore, there are few ingredients.

How to cook?

Peel the potatoes, cut into 4-6 pieces and place in a deep saucepan. Pour water so that it covers the vegetables. After boiling, add salt to taste and reduce heat. Boil until done.
Meanwhile, cut the onion and mushrooms into cubes. First fry the onion in vegetable oil until soft, then add the mushrooms and salt. Do this until all the liquid has evaporated.
Drain all the broth from the finished potatoes into another bowl. There is no need to pour it out yet; it may come in handy if the soup turns out to be too thick. Crush into puree.
Grind the fried mushrooms in a blender and add to the mashed potatoes. Pour in the cream, mix again with a blender, adding a little pepper and salt. Bring the soup to a boil, but do not boil.
The pureed mushroom soup should be smooth, but slightly thicker than usual. If required, you can dilute it a little potato broth. Serve, garnished with greens. If desired, it can be heated in the microwave, cooking for 2-3 days.

Porcini mushroom soup

However, to truly appreciate what puree soup is, it is advisable to prepare it from wild mushrooms. It's best if they are white. They have the most bright taste and aroma. They are perfectly complemented with butter, vegetables and sour cream. And don’t be afraid that the creamy mushroom soup will be too greasy. Thanks to its velvety structure, it will be light but nutritious.

To prepare it, you need to take the following products:

1 liter of water;
300-400 grams of porcini mushrooms;
200 grams of onions;
carrot;
3-4 pieces of potatoes;
100 grams of sour cream;
yolk;
a tablespoon of flour;
50-70 grams of butter;
salt;
chopped herbs for decoration.

You can also additionally toast homemade croutons from white or rye bread in the oven. Or just buy ready-made ones at your nearest store. They will make creamed porcini mushroom soup even tastier.

How to cook?

Wash the mushrooms well, remove the membranes and chop coarsely. Place in a saucepan and add water. Add a little salt and boil for about 5 minutes.
Peel the vegetables, chop them coarsely and add them to the soup. Cook everything together until full readiness.
Using a slotted spoon, transfer the mushrooms and vegetables to a deep plate. Grind into puree with a blender. Combine the resulting mass with the broth and bring to a boil.
Separately mix sour cream, flour and yolk. Stirring constantly, pour into the puree soup. Bring to a boil again. Boil for about 1 minute until the yolk has hardened.
Put the butter and leave under the closed lid for 10-15 minutes so that the mushroom puree soup can infuse. Serve with greens and croutons.

Cheese soup with chanterelles

Another mushroom that is deservedly classified as noble is chanterelles. However, in winter, when you want hearty soups, it is simply impossible to get them. In this case, you can prepare puree soup from frozen mushrooms. The taste will not be affected in any way. What if you add it to the soup? processed cheese, a little bacon and garlic, it will turn out very rich and aromatic. A real holiday stomach in the middle of winter.

To prepare it, you need to take the following products:

100 grams of bacon;
200 grams of frozen chanterelles;
500 grams of potatoes;
100 grams of processed cheese;
caraway;
peppercorns;
garlic clove;
Bay leaf;
salt;
sliced loaf.

How to cook?

Finely chop the bacon or brisket. Grind the onion and garlic. Fry everything in a saucepan with a thick bottom in vegetable oil. Everything should just brown slightly.
Add frozen chanterelles to the frying. If these are still fresh mushrooms, they need to be stewed separately until the liquid has completely evaporated. Grind the pepper and cumin in a mortar and add to the pan. Leave to simmer.
Meanwhile, peel the potatoes and cut into cubes. Add to the pan and fry for another 1-2 minutes. Pour boiling water, add bay leaf and salt.
Bring the mushroom puree soup to a boil, reduce the heat to low and cook until the potatoes are fully cooked. It should boil slightly. On average, this takes 30-35 minutes.
Remove the pan from the heat, remove the bay leaf and puree the contents with a blender. Dilute the processed cheese with a glass of boiling water, add to the pan and return to the stove. Boil for 5 minutes.
While the soup is cooking, you can make homemade croutons to go with it. To do this, cut the loaf into cubes measuring 1.5 by 1.5 cm. Large baking tray sprinkle vegetable oil, lay out the loaf pieces and add salt. Bake until crust appears at 150 degrees. Serve the soup with croutons and chopped dill.

Whatever the recipe is chosen, creamed mushroom soup always turns out great. What's the secret? It's hard to say. Most likely, it’s a matter of ease of preparation and minimum quantity ingredients.

When summer, due to increased rainfall, is fruitful for mushrooms, Mother Nature covers almost everything in the forest with a thick carpet of russula, boletus, champignons, and in some places even white ones can be found. Therefore, it’s simply a sin not to cook aromatic creamy soup from fresh mushrooms, which will decorate any table, be it a party or just a warm family dinner.

Soup by its nature is very light, tasty and inexpensive dish, which, you see, is also important. It can be made from almost anything you have in the refrigerator. It is enough to have a piece of meat, the right vegetables and “voila” – the dish is ready. In our case, the delicacy can turn out to be completely budget-friendly if you want to walk through the forest with a basket in your hand. But it’s worth it, because the puree soup with fresh mushrooms and meat has such a delicate consistency that every child and adult will appreciate it. So, let's look at how to properly prepare cream of wild mushroom soup.

Soup made from a mixture of fresh mushrooms

This recipe is not entirely classic, because few people prepare such a dish every day at home. It rather belongs to the category of restaurant delicacies. But this is not at all a reason to be afraid of “haute” cuisine. After all, each of us can be the same chef, only not in catering establishments, but at home. There is so much room for imagination here! And believe me, dishes prepared with love for your loved ones turn out much more delicious and refined. Just right to shoot videos and take delicious photos!

To prepare such a first course, any mushroom is suitable, it can be boletus, saffron milk cap, champignon, honey fungus, butterdish, obabok, oyster mushroom, or any other that the forest “gives you” or the store offers.

Important: You need to choose mushrooms for soup carefully. If you buy them at the market, be sure to pay attention to whether they are covered with dark spots. Fresh mushroom always very elastic and dense, without voids in the leg. At the same time, its smell should be bright and rich. Do not take those types that are bitter.

This dish is more delicate taste gives traditional meat chicken bouillon, which is the basis of the recipe. But you can also use other meats depending on your culinary preferences, such as beef. The stew is often prepared for vegetable broth, making it suitable for vegetarians and people who have some problems with the gastrointestinal tract.

Ingredients

Servings: – +

Champignon 150 g
boletus 150 g
chanterelles 150 g
chicken 500 g
water 2 l
cream 250 ml
premium wheat flour2 tbsp. l.
onion 2 pcs.
butter 50 g
greenery 1 bunch
spices (salt, pepper) taste

Per serving

Calories: 123 kcal

Proteins: 4.3 g

Fats: 6.2 g

Carbohydrates: 15.35 g

1 hour. 40 min. Video recipe Print

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So, the treat is ready! Serve fresh mushroom puree soup warm. Pour it into plates and decorate with herbs. It will taste best with hot croutons.

Advice: Instead of fresh mushrooms, you can also use dried ones. It should be remembered that their taste is much richer and more “aggressive” and the quantity needs to be reduced by five to six times (in our case, instead of 450 we put only 100 g).

Fresh mushroom soup with potatoes

To make it more filling and nutritious, you need to make soup with potatoes. It can be replaced with pearl barley, rice or vermicelli. But they are still used for traditional recipes. The big advantage of first courses is that the variety of ingredients only makes the taste better. You can experiment, try several options, and ultimately choose the most optimal one for you. In any case, the fragrant puree-like mass of this delicacy will appeal to everyone.

Advice: to save time, cooks quite often add starch diluted in 250 ml to this soup instead of potatoes cold water. You need to pour it in when the dish is boiling, while adding cream.

Cooking time: 70 minutes

Number of servings: 4

Energy value

calorie content – 153.9 kcal;
proteins – 4.9 g;
fats – 7.3 g;
carbohydrates – 21.4 g.

Ingredients

mushrooms – 500 g;
chicken broth – 1.5 l;
cream – 200 ml;
potatoes – 4 pcs.;
onions – 1 pc.;
vegetable oil– 100 ml;
greens – 1 bunch;
Parmesan cheese – 50 gr;
spices (salt, pepper) - to taste.

Step-by-step preparation

First you need to peel the potatoes. For soup, four small pieces will be enough. Throw it into the boiling chicken broth, then add salt. After this, turn the heat to medium and cover the container with the soup with a lid. The process lasts about 20-25 minutes.
While the potatoes are boiling, we chop the onion finely and fry it in a heated frying pan, adding vegetable oil. You need to stir it all the time. When the onion becomes transparent after about 5 minutes, add the chopped mushrooms and continue cooking them for another 20 minutes. Watch carefully so that the contents of the pan do not burn. At the end you need to salt and pepper everything.
Further prepared mushrooms add to the potatoes, which have also already reached condition. Over medium heat, continue to cook the resulting mass for another 5 minutes until it boils.
Using a blender, you need to bring the ingredients to a homogeneous consistency. Pour the cream into this mass and boil again in the pan, stirring constantly. After a few minutes, pour grated cheese into the soup and improve the taste with spices.
After turning off the heat, you still need to let the cream soup brew (up to 15 minutes). This will make the dish more tender. You can decorate the soup with finely chopped herbs and drops of olive oil. The aroma will be unsurpassed. Best served with garlic croutons or rye bread.

Important: if the consistency of the cream soup is very thick, you need to add a little more broth. Otherwise, add flour diluted with water and boil the mixture.

Thus, mushroom puree soups are not only very nutritious, but also beneficial for digestive tract. They contain many vitamins that have a positive effect on our body. It’s not for nothing that they are so popular now, including in the diet of people who adhere to proper nutrition. Without any doubt, they impeccable taste will win the heart of any gourmet. So don’t be lazy to treat yourself to something delicious. And if you want to do something simpler, prepare mushroom noodles in a slow cooker. To obtain a more delicate taste, the cheese can be melted directly in the plate, adding it to the scalding soup. Bon appetit!

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