Porcini mushrooms are a huge pantry useful vitamins and minerals. They can be used in various types: fried, boiled, pickled, stewed. Cook soups, make salads, side dishes, main courses, combine with meat, fish, cereals and vegetables. Dishes made from porcini mushrooms turn out extraordinary, with a bright taste. Today you will be presented with mushrooms in the form of puree soup.
Puree soups are very healthy, that’s why everyone loves them very much. They can be prepared from a wide variety of products. They turn out tasty and healthy, especially if you combine them with vegetables and other mushrooms. You can add various spices, fresh herbs, cream, milk and cheeses to such soups. It turns out a very delicate, creamy taste of cream soup.
Mushroom soup is a puree, can be consumed by both vegetarians and people on a diet, the main thing is to choose the right combination of products.
And preparing such soups is not at all difficult, and at any time you can please yourself and your loved ones with a soup with a bright and rich mushroom taste.
How to make pureed porcini mushroom soup - 15 varieties
A light and tasty puree soup that does not require much cooking time.
Ingredients:
- Carrots - 1 pc.,
- White mushrooms - 300 gr.,
- Onion - 1 pc.,
- Potatoes - 2 pcs.,
- Cream - 500 gr.,
- Garlic - 1 clove,
- Greens, salt and pepper - to taste.
Preparation:
Cut the onions, potatoes, carrots and mushrooms into cubes and cook until tender. At the end, add spices, herbs and grind in a blender. Then bring the puree to a boil in a saucepan and add the cream. Serve hot, sprinkled with herbs.
Soup for real gourmets.
Ingredients:
- Porcini mushrooms - 200 gr.
- Chicken broth - 800 ml.
- Butter - 2 tbsp. l.
- Wheat flour - 1 tbsp. l.
- Parsley
- Celery
- Yolk - 1 pc.
- Cream - 500 ml.
- Salt, black pepper
- Green onions
Preparation:
Fry finely chopped onion in butter, add mushrooms and fry for about 10 minutes. Add flour to onions and mushrooms and chicken bouillon, bring to a boil, add parsley and celery and cook for 45 minutes over low heat. After cooking, remove the celery and parsley. Make puree from the soup. Add the yolk to the cream and beat until smooth. Pour into the soup in a thin stream, stir and heat the soup. Add spices. Ready soup sprinkle with green onions.
Soup with rich taste fresh porcini mushrooms.
Ingredients:
- Porcini mushrooms - 350 gr.
- Butter - 100 gr.
- Flour 100 gr.
- Milk 350 ml.
- Yolk - 1 pc.
Preparation:
Place a few mushrooms in the broth. We pass the remaining mushrooms through a meat grinder, then simmer with butter over low heat for 25 minutes. Mix the yolk with milk and add to the mushrooms. We put it in hot soup a piece of butter, and thinly sliced poached mushrooms.
Delicious and healthy soup for the whole family.
Ingredients:
- White mushrooms - 500 gr.,
- Carrots - 1 pc.,
- Spinach - 50 gr.,
- Cream - 500 ml.,
- Butter - 50 gr.,
- Garlic - 2 cloves.
Preparation:
Fry the mushrooms cut into pieces in butter for about 20 minutes. Grate the carrots, chop the garlic finely, fry in a frying pan, and add spinach at the end. Mix with mushrooms and grind in a blender, then add cream and mix again. Serve the soup hot with croutons.
An unusual taste for connoisseurs of cheese and cream soups.
Ingredients:
- White mushrooms 300 gr.
- Champignons 300 gr.
- Potatoes 2 pcs.
- Cream - 300 ml.
- Vegetable broth 250 ml.
- Cheese "Dor-Blue" 150 gr
- Onions - 1 pc.
- Olive oil 2 tbsp.
- Tarragon - 2 sprigs
- salt, black pepper.
Preparation:
Beat the boiled potatoes until tender and add finely chopped and fried onions and mushrooms to it. Pour in vegetable broth and cook for 10 minutes. Blend with a blender until pureed. Add cream, half grated cheese, salt pepper. Cook until cheese melts. Remove from heat and let stand for 20 minutes. When serving, garnish with tarragon and cheese.
Delicious soup made from inexpensive ingredients.
Ingredients:
- Porcini mushrooms, frozen - 650 gr.
- Potatoes - 2 pcs.
- Cream - 500 gr.
- Carrots - 1 pc.
- Onion - 1 pc.
- Spices to taste.
Preparation:
Fry finely chopped onion on vegetable oil, add the mushrooms and fry for about 10 minutes over low heat. Cut carrots and potatoes into cubes and boil. Drain half the water and add mushrooms and onions to the pan. Make puree using a blender. Place the pan on small fire, pour in cream and add spices. Mix everything.
Quick and tasty soup.
Ingredients:
- Porcini mushrooms, frozen - 700 gr.
- Onion 1 pc.
- Carrots - 1 pc.
- Potatoes - 3 pcs.
- Processed cheese - 50 gr.
- Spices - to taste.
- Butter - 30 gr.
- Cream - 300 ml.
- Parsley
Preparation:
Chop the mushrooms and onions and fry in vegetable oil, then add a piece of butter. Cut the potatoes and carrots into cubes and cook, drain half of the broth, add onions and mushrooms to the rest. Grind with a blender. Place the pan on low heat. After boiling, add the remaining butter and pour in the cream, add processed cheese and dried dill. Serve the soup with croutons and fresh parsley.
Hearty and rich soup puree.
Ingredients:
- Porcini mushrooms, frozen - 400 gr.
- Chicken fillet - 500 gr.
- Onion - 1 pc.,
- Garlic - 3 cloves,
- Butter - 50 gr.,
- Cream - 300 ml.
- Thyme - 10 gr.
- Flour -50 gr.
- Spices to taste
Preparation:
Finely chop the onion and garlic and fry in butter, add flour. Cook the chicken and cut into small pieces. Boil finely chopped mushrooms for 30 minutes. Mix all the ingredients and make a puree using a blender. Add thyme, bring to a boil and pour in cream. Mix everything well.
Light and tasty puree soup.
Ingredients:
- Canned red beans - 1 can
- Porcini mushrooms, frozen - 600 gr.,
- Porcini mushrooms, dried - 100 gr.
- Dried dill- 15 gr.
- Salt and pepper - to taste,
- Onion - 1 pc.,
- Carrots - 1 pc.,
- Cream - 300 ml.,
- Potatoes - 2 pcs.,
Preparation:
Fill the dried mushrooms with water and leave for an hour. Cut potatoes, onions and carrots into cubes. Boil carrots, potatoes and mushrooms until tender. Fry the onion in vegetable oil, add boiled mushrooms to it. Mash the beans with a fork. Pour excess broth from the pan with potatoes and carrots into a glass. Add beans, a mixture of porcini mushrooms and onions to the pan. Grind everything. Bring to a boil and pour in the cream.
The real mushroom taste will not leave anyone indifferent.
Ingredients:
- Dried porcini mushrooms 60g.,
- Champignons 6 pcs.,
- Garlic clove 1 pc.,
- chicken broth 800ml.,
- 20% cream 200g.,
- Butter 3 tbsp.
- Flour 3 tbsp.
- Thyme
- Nutmeg
- Salt, ground pepper.
Preparation:
Soak porcini mushrooms in water for an hour. Fry onions, porcini mushrooms and champignons in butter, add flour and the remaining water from the soaked mushrooms. Add chicken broth and fried mushrooms and onions to the pan. Add spices and cook for 10 minutes, make puree. Pour in the cream and heat the soup. Decorate with slices of champignons and herbs.
Quick and easy preparation.
Ingredients:
- Dried porcini mushrooms 100 gr.,
- Flour 2 tbsp. l.,
- Butter,
- Potatoes 5 pcs.,
- Onion 1 pc.,
- Carrots - 1 pc.,
- Salt and spices
Preparation:
Rinse the mushrooms, cover with water and leave for 1 hour. Cut the onion and potatoes into cubes, and grate the carrots on a large grater, transfer to a multicooker and fry in oil in the “Baking” mode. Fry in a frying pan until golden color flour and add to the slow cooker. Send it there Bay leaf, salt, spices and pour water. Set the “Stew” mode and cook for 1.5 hours. After cooking, puree using a blender.
Rich, delicious soup with mushrooms and bacon.
Ingredients:
- White mushrooms - 300 gr.
- Potatoes - 3 pcs.,
- Bacon - 1 slice
- Processed cheese - 1 package
- Cream - 200 ml.,
- Onions - 2 pcs.,
- Carrots - 1 pc.,
- Flour - 1 tbsp. l.,
- Butter - 20 gr.,
- Water - 2.5 l.,
- Salt, pepper, bay leaf
Preparation:
Cut the potatoes and carrots into cubes, add salt, bay leaf and cook until tender. Boil the mushrooms for about 20 minutes. Chop the onion and bacon and fry for about 5 minutes. Cut the boiled mushrooms into slices and add to the onion and bacon, fry everything together for about 10 minutes. Grate the processed cheese and add to the broth. Stir until the cheese dissolves. Fry the flour in butter for 5 minutes, add cream and bring to a boil. Add to vegetables and onions with bacon. Make puree.
Cream of porcini mushroom soup with quail eggs.
Ingredients:
- Dried porcini mushrooms - 30 grams
- Fresh mushrooms - 400 gr.,
- Dry wine- 100 ml.,
- Butter - 30 gr.,
- Onion - 1 pc.,
- Leek - 1 stalk,
- Garlic 3 cloves,
- Chicken broth - 1 l.,
- Thyme - 2 sprigs
- Cream - 200 ml.,
- Quail eggs- 6 items
- Salt pepper
Preparation:
Pour the dried mushrooms with wine and heat on the stove, after boiling, remove from the heat and leave for half an hour. Then chop the mushrooms and fry with onions in butter, add garlic, then add chopped fresh mushrooms, simmer for about 5 more minutes. Add the flour, then add the chicken broth and the remaining wine from the mushrooms and thyme. Bring to a boil and reduce heat. Cook for 40-45 minutes, pour in the cream and after boiling, cook for another 7-10 minutes. Make puree using a blender. Before serving, you can sprinkle with fresh herbs and put two boiled quail eggs on each plate.
An unusual combination of fresh and dried mushrooms.
Ingredients:
- Fresh mushrooms - 400 gr.,
- Dried porcini mushrooms - 50 gr.,
- Potatoes - 2 pcs.,
- Onion - 1 pc.,
- Cream - 200 ml.,
- Butter - 20 gr.,
- Garlic - 1 clove,
- Mustard - 1 tsp,
- Chicken broth - 1 l.,
- Boiled water - 200 ml.,
- Salt pepper
Preparation:
Pour dried mushrooms with a glass of water and leave for 30 minutes. Cook fresh porcini mushrooms for about 20 minutes. Fry the onion in butter, add garlic and mustard seeds. Combine with mushrooms and fry for about 15 minutes. Cut the potatoes into cubes, put them in a saucepan, add fried onions and mushrooms, add chicken broth, salt and pepper. Cook until the potatoes are ready. Make puree. Serve hot.
Soup with unusual croutons sprinkled truffle oil.
Ingredients:
- White mushrooms 120 gr.,
- Champignons 100 gr.,
- Shallots 4 pcs.,
- Celery root 80 gr.,
- Potatoes 120 gr.,
- Parsley 5 gr.,
- Butter 20 gr.,
- Water 250 ml.,
- Salt, black pepper to taste
- Cream - 200 ml.,
- Crackers 10 gr.,
- Truffle oil.
Preparation:
Cut the onion into cubes, cut the champignons and porcini mushrooms into slices and fry in butter. Cook potatoes and celery until tender. Combine with onions and mushrooms, add warm cream and bring to a boil. Making puree. Cut the bread into cubes, sprinkle with salt and spices, place in a frying pan or oven to dry, and sprinkle with truffle oil. Pour the soup into bowls, sprinkle with finely chopped parsley and croutons.
To prepare puree soup for 2 servings you will need: - frozen champignons - 200 g; - potatoes - 2 pcs.; - onion- 1 piece; - carrots - ½ piece; - butter - 1 tbsp; - sour cream - 2 tbsp; - chopped herbs - 1 tbsp.
Frozen champignons, regardless of what dish you plan to make from them, do not need to be defrosted before cooking.
Pour 500 g of water into a saucepan, boil it in a saucepan, add peeled potatoes, chopped in large pieces. Peel the onions and carrots, chop the onion finely, grate the carrots. Melt the butter in a frying pan, fry the onion in it, stirring constantly, until golden brown. Add carrots and fry them along with onions for 3-4 minutes. Place mushrooms in a frying pan, mix them with onions and carrots, lightly add salt and fry for 10 minutes.
When the potatoes are ready, remove them from the pan, but do not drain the water. Place the potatoes in a blender, add a couple of tablespoons of water from the pan, grind finely, and put the resulting puree back into the pan. Set aside a tablespoon of the contents of the frying pan, grind the rest in a blender and also put it in the pan, mix everything, adjust the taste with salt, and boil. Pour the soup into bowls, add sour cream, top with fried champignons and onions and finely chopped herbs.
Buckwheat porridge with frozen champignons
To prepare this porridge, you will need: - frozen champignons – 200 g; - buckwheat – 1 tbsp.; - onions – 1 pc.; - butter – 2 tbsp; - olive oil– 2 tbsp.
Weld buckwheat porridge on the water. Melt butter in a frying pan, add olive oil and fry finely chopped onion until golden brown. Then place the frozen champignons in the pan, mix everything and fry for 10-15 minutes, stirring constantly. Salt the contents of the frying pan and place it in the buckwheat porridge. Stir and serve.
Frozen champignon sauce
You can cook frozen champignons delicious gravy To mashed potatoes or casserole, meat or poultry dishes. For this you will need: - frozen champignons – 200 g; - onions – 1 pc.; - flour – 2 tbsp; - water – 200 g; - butter – 2 tbsp. Pour flour into a heated frying pan and fry it, stirring, until golden brown. In another frying pan, melt the butter, fry the finely chopped onion in it, then add the frozen champignons and stir. Fry the mushrooms and onions for another 10 minutes. Then add flour and stir. Start adding water gradually, breaking up any lumps with a spoon. Add salt to taste and simmer the gravy over low heat, stirring constantly, for another 10 minutes.
Mushroom puree soup made from frozen mushrooms is not a trivial dish that will successfully complement your family menu. The soup has a delicate texture, a pleasant aroma, and it is also very filling. Therefore, it will easily win the heart of even the most demanding gourmet.
Mushrooms are quite easy to freeze and do not lose their taste at all in the process. Because of this, having made a stock during the mushroom season, you can use it throughout the year.
There are many options for combining products; this soup impresses with its versatility. After all, from the most ordinary set of products, the housewife can prepare a culinary masterpiece with her own hands.
To make the soup look more attractive, add a little butter and it will become mirror smooth.
How to prepare pureed mushroom soup from frozen mushrooms - 15 varieties
It has an outstanding amount of useful substances, will easily fill you with energy and satisfy your hunger.
Ingredients:
- Frozen mushrooms - 500-600 gr.
- Carrots - 1 pc.
- Spinach - 100 gr.
- Cream - 500 ml.
- Onion - 1 pc.
- Garlic - 2-3 cloves
- Butter - 50 gr.
- Pepper and salt.
Preparation:
Remove the mushrooms from the freezer in advance and fry until excess liquid is gone, stirring from time to time.
Peel and chop the onions and carrots. Dice the onion and grate the carrots.
Chop the garlic.
Prepare vegetable frying from onions, carrots and garlic. Once the vegetables are soft, add the spinach and sauté for another 3 minutes.
We turn all the ingredients into puree using a blender. Pour in the cream, achieving the desired thickness and heat the soup.
Cream soup with corn grits and frozen mushrooms - a bright taste solution
You can use fresh, dried or frozen mushrooms in this soup. Corn grits, having a slightly sweet taste, will add new shades to your dish.
Ingredients:
- Frozen porcini mushrooms—200 gr.
- Potatoes - 2 - 3 pcs.
- Corn grits - 80 gr.
- Onion - 2 pcs.
- Carrots - 1 pc.
- Dill - 0.5 bunch
- Butter - 1 - 2 tbsp. spoons
- Salt, pepper - to taste
- Water - 1.5 - 2 liters
Preparation:
Fill the pan with water and add porcini mushrooms into it, add salt and cook over low heat until they are fully cooked.
If you use another type of mushroom, I recommend boiling them separately, as they color the broth. It’s better to throw them in already prepared right before blending them with a blender.
By varying the amount of water, you adjust the thickness of your soup.
Meanwhile, cut the carrots and onions into cubes. Fry everything together in vegetable oil.
Place the finished mushrooms in a colander, cool the broth and strain.
Place the chopped potatoes into the broth and bring to a boil. Rinse corn grits and add to the soup along with the mushrooms.
Next add the roasted vegetables.
Stirring constantly, thereby preventing the formation of lumps, cook for 20 minutes.
Let's taste for salt. Grind the whole mass into puree and our masterpiece is ready.
Vegetable cream soup with frozen mushrooms - pleasant taste without extra calories
Easy vegetable soup who won't leave extra centimeters on your waist.
Ingredients:
- Porcini mushrooms - 200 gr.
- Potatoes - 2 pcs.
- Carrots - 1 piece
- Onion - 1 pc.
- Cauliflower - 100-150 gr.
- Tomatoes - 3-4 pcs.
- Pepper - 1-2 pcs.
- Pumpkin -150 gr.
- Celery -100 gr.
- Greens - to taste
- Beans -200 gr.
Preparation:
Place the beans in a saucepan half filled with water and cook for 30 minutes. Meanwhile, cut the vegetables into large pieces and remove the mushrooms from the freezer.
After the specified time has passed, add the chopped mushrooms and vegetables into the broth, with the exception of tomatoes, peppers and herbs. Fill in cold water a couple of fingers above the vegetables.
When the water boils, reduce the heat to low and simmer the soup over low heat until done. Then turn off the heat and leave the soup covered for 10 minutes.
Salt the soup to taste. If desired, add a pinch of chili pepper to add spiciness to the dish. We also add the remaining vegetables.
Finally, puree everything using a blender.
The seductive aroma of oriental spices is in complete harmony with the sweetish pumpkin and unique taste chanterelles. Creating an autumn symphony of taste.
Ingredients:
- Frozen chanterelles - 500 gr.
- Pumpkin - 100 gr.
- Onion - 1 pc.
- Garlic - 1 clove
- Carrots - 1 pc.
- cream 30% - 100 ml.
- olive oil - 2 tbsp. l.
- butter - 1 tbsp. l.
- nutmeg - on the tip of a knife
- salt - to taste
Preparation:
Dice the onion, carrots and pumpkin. Pass the garlic through a press.
Fry the mushrooms in a frying pan in a mixture of butter and olive oil.
After all the liquid has evaporated, add the chopped vegetables and lightly fry for a couple of minutes.
Pour everything into a saucepan and add water a couple of fingers above the ingredients.
Soup prepared with broth will be more nutritious and satisfying.
After boiling, simmer over low heat for 15 minutes.
Grind with a blender until smooth and add cream. Boil for a couple of minutes.
Before serving, garnish with herbs and sliced mushrooms if desired.
Mushroom puree soup in bread - originality and delicate taste
This recipe is distinguished not only by its delicate taste, but also by its spectacular presentation that will amaze your guests.
Ingredients:
- Frozen porcini mushrooms - 90 gr.
- Champignons - 500 gr.
- Onion - 1 pc.
- Potatoes-3 pcs.
- Milk-500 ml.
- Cream 20% -200 ml.
- Flour-50 gr.
- Butter-50 gr.
- Olive oil-15 gr.
- Sulguni cheese -50 gr.
- Parsley -10 gr.
- Bun - 1 pc.
- Nutmeg on the tip of a knife
- Salt and pepper.
Preparation:
Pour 0.5 liters of water into a saucepan and cook the porcini mushroom broth over moderate heat for 20 minutes.
Add the diced potatoes and cook until tender.
The next step is to melt the butter in a saucepan, remove from heat and add flour to it. Mix thoroughly. Add milk here in three additions, continuously stirring the sauce.
Add nutmeg to the milk mixture and place on the stove. Stirring constantly, bring to a boil; the mixture should become thick.
Wash the champignons under running water, dry and finely chop.
In a frying pan, evaporate excess liquid from the mushrooms. Add chopped onion and olive oil to the champignons, fry everything together until golden brown.
Add the fried mushrooms to the pan with the broth and grind everything with a blender.
Adjust the thickness of the soup using boiled water.
Heat the cream in microwave oven. And add it to the pan along with the milk sauce.
Beat the entire mixture.
Salt and pepper. Finally, stirring with a wooden spoon, cook the puree soup until it boils.
Before serving, cut off the top of the bread, remove the crumb, forming a kind of plate.
Pour soup into the bun to the middle and sprinkle with cheese, pour another half on top and decorate with herbs and grated cheese. Bon appetit.
The subtle, islandy flavor of blue cheese goes perfectly with creamy mushroom flavor, creating the perfect tandem.
Ingredients:
- Frozen champignons -400 gr.
- Potatoes - 2 pcs.
- Onions - 1 pc.
- Cream 15% - 400 ml.
- Dor blue cheese -100 gr.
- Water or broth - 700 ml.
- Thyme - 3-4 sprigs
- Salt and pepper to taste.
Preparation:
Fry finely chopped onion and garlic in olive oil.
Throw diced potatoes into the boiling broth and cook for five minutes. Add mushrooms and cook until the potatoes are cooked.
Then add the onion and garlic and cook with them for a couple of minutes.
Salt and pepper the dish, add chopped cheese into it and wait until it dissolves. Grind everything with a blender.
Enjoy the rich taste.
Cream of mushroom soup with semolina - familiar taste in a new version
The unusual touch to this dish is semolina, which makes the soup more tender.
Ingredients:
- Frozen forest mushrooms - 500 gr.
- Potatoes - 5-6 pcs.
- Onions - 2 pcs.
- Carrots - 2 pcs.
- Garlic - 2 cloves
- Flour - 2 tbsp. l.
- Semolina - 1 tbsp. l.
- Paprika - 1 tsp.
- Salt and pepper to taste
- Parsley and cilantro to taste
Preparation:
Cook the mushrooms with bay leaves for 10 minutes, add the diced potatoes and cook for another 15 minutes.
We make a frying of grated carrots, garlic and onions.
Add the roast to the pan and cook for a couple of minutes.
Turn into puree using a blender.
Season the dish, add semolina and flour, whisk everything together.
Simmer for another 10 minutes over low heat.
Before serving, decorate with herbs, crackers, and croutons.
Ingredients:
- Frozen chanterelles - 250 gr.
- Onion - 1 pc.
- Potatoes - 3 pcs.
- Cream 30% - 100 ml.
- Butter - 20 gr.
- Parsley, salt and pepper to taste.
Preparation:
Wash the mushrooms.
Cut the onion into cubes along with a couple of potatoes, and grate the rest on a coarse grater.
Boil one and a half liters of water and add diced potatoes into it. Add salt.
Fry the chanterelles in butter for 5 minutes, add chopped onions and grated potatoes. Simmer over low heat.
The undoubted advantage of chanterelles is that they are not worm-bearing. They also say that they increase immunity and crushed powder from these mushrooms should be consumed half a teaspoon per day.
When the potatoes are cooked, add the frying agent and cook for another five minutes. Add salt and pepper to taste.
Finally, grind everything to a puree, add cream and bring to a boil. But we don't boil it.
The soup is ready.
Mushroom soup from frozen honey mushrooms - economical execution
Incredibly aromatic soup with honey mushrooms simple recipe from available products.
Ingredients:
- Frozen honey mushrooms - 400 gr.
- Carrots - 1 pc.
- Potatoes -4 pcs.
- Onion - 1 pc.
- Flour - 1 tbsp.
- Milk - 50 ml.
- Salt, spices to taste.
Preparation:
Thaw the mushrooms first.
Fill the pan with 1.5 liters of water and salt. Add diced potatoes.
In a dry frying pan, fry the flour until creamy. Stir constantly to prevent everything from burning.
Grate the carrots on a coarse grater and cut the onion into cubes. Fry them in vegetable oil, adding spices.
Add the roast to the pan.
Add mushrooms to a frying pan and fry for a few minutes.
Add to the soup along with the spices.
Dilute the flour with milk, stirring continuously during the process. Pour into the pan.
Bring to a boil. Turn off and leave covered for 15 minutes.
Serve with sour cream and herbs.
Walnuts combine perfectly with the mushroom flavor, forming a wonderful union.
Ingredients:
- Frozen mushrooms - 600 gr.
- Potatoes - 3 pcs.
- Onion - 1 pc.
- Walnuts - 50 gr.
- Cream 30% - 200 ml.
- Dry mustard - 0.5 tsp.
- Salt, spices to taste
Preparation:
Pour the chopped mushrooms with water and cook for 20 minutes.
Fry the nuts a little.
Boil diced onions and potatoes.
Using a blender, puree everything, add cream and mushroom broth.
Season and bring to a boil. The dish is ready.
Fragrant wild mushrooms in tandem with dried herbs explode with a variety of flavors.
Ingredients:
- Forest mushrooms—560 gr.
- Potatoes - 420 gr.
- Onions - 80 gr.
- Water - 1 -1.5 l.
- Dried savory - 1 tsp
- Dried marjoram - 1 tsp.
- Dried thyme - 0.5 tsp.
- Cream 10% fat or coconut milk- 200 ml.
Preparation:
Cut the potatoes into cubes.
We reserve a few mushrooms for serving and wash the rest.
Throw mushrooms and potatoes into boiling water. Add spices and herbs, do not add salt yet.
Bring the dish to a boil and cook over medium heat for 15 minutes.
If you wish, while the soup is preparing, you can cook croutons in the oven as an addition to it.
Fry the previously reserved mushrooms with onions until golden brown.
Grind the soup with an immersion blender, add cream and beat everything again.
Decorate fried mushrooms with onion. Bon appetit.
Puree soup of porcini mushrooms and melted cheese - creamy splendor.
Easy recipe from simple products, even a novice cook will conquer it.
Ingredients:
- Frozen porcini mushrooms - 600 gr.
- Potatoes -0.5 kg.
- Onion - 1 pc.
- Carrots - 1 pc.
- Processed cheese- 1 PC.
- Butter - 30 gr.
- Cream 10% - 250 ml.
- Pepper, dill and salt - to taste.
- Fresh herbs- 70 gr.
- Bay leaf (large) - 1 pc.
Preparation:
Throw mushrooms into boiling water, add salt to taste and boil for five minutes. Drain the mushrooms in a colander.
We fry the onions, add mushrooms and simmer for 6 minutes, stirring during the process. Add butter and fry for a couple more minutes.
Place chopped potatoes and finely chopped carrots to cook, add salt.
Throw in a bay leaf if desired.
Pour some of the broth into a separate container.
Add mushrooms and onions to the pan and puree in a blender. If necessary, dilute with broth.
Bring the soup to a boil on the stove, add butter and cream, stirring constantly.
The final stage. Add processed cheese and spices, after dissolving, remove from heat. We eat with pleasure.
Useful and hearty soup With chicken meat, having a dried taste.
Ingredients:
- Frozen porcini mushrooms - 400 gr.
- Chicken fillet - about 350 gr.
- Onion - 60 gr.
- Fresh garlic- 3 cloves.
- Butter - 70 gr.
- Fresh thyme - 15 gr.
- Wheat flour - 40 gr.
- Pepper and salt, dried herbs.
Preparation:
Thaw the mushrooms and wash thoroughly.
Chop onion and garlic.
Melt the butter and fry the onions and garlic in it. When the frying becomes golden, add flour and fry for a couple more minutes.
Boil the chicken fillet separately, remove the foam that forms during the cooking process.
Finely chop the already cooled fillet.
Add porcini mushrooms to the chicken broth and cook for about 30 minutes. Then we throw in the onion, fillet and garlic. Season.
After a while, grind the soup into puree. And put it on the fire again, bringing it to a boil.
At the last stage, pour cream into the saucepan and stir everything carefully.
Mushroom soup with porcini mushrooms and canned beans is a delicious source of protein.
Such cream soup from frozen mushrooms and beans, is a source vegetable protein beneficial for digestion.
Ingredients:
- Frozen porcini mushrooms - 500 gr.
- Boiled beans- 250 gr.
- Onion - 1 pc.
- Carrots - 1 pc.
- Cream 10% - 250 ml.
- Potatoes - 3-4 pcs.
- Salt and pepper.
Preparation:
Thanks to the porcini mushrooms, the broth remains clear and ready dish looks damn delicious.
Rinse mushrooms with running water.
Drain the juice from the beans and puree them.
Peel and chop potatoes and carrots.
Add all of the above and cook until done.
Fry the onion completely.
Salt some of the broth into a separate container.
Mix all ingredients and beat with a blender. Use the available broth to bring the soup to the desired consistency.
Place on the fire and season if necessary. After boiling, add cream.
We serve to the table and help ourselves.
It is best to defrost mushrooms on a paper towel. It absorbs moisture well and all you have to do is drain the mushrooms in a colander
Easy Mushroom cream soup with thyme and white wine a gourmet treat.
Ingredients:
- Frozen chanterelles - 400 gr.
- Broth - 900 ml.
- Onion - 1 piece
- Cream, 20% fat - 200 ml.
- White wine - 100 ml.
- Thyme - 1 tbsp.
- Pepper and salt, to taste.
Preparation:
Thaw the chanterelles and wash them. Place on the stove and fry over high heat until all the liquid has evaporated.
Reduce heat and add onion. When the onion becomes soft, pour in the wine and evaporate it, stirring constantly.
Place the mushrooms and roast into the broth. And after boiling, cook for 15 minutes. When 10 minutes have passed, add thyme and cream, season to taste.
Beat with a blender to the desired consistency. And bring to a boil. Pour into plates and enjoy the taste to the fullest.
The pleasant rich taste of mushroom soup warms you up on cold days, saturates you with useful substances, and gives you strength and energy. Figure out how to cook it so that the resulting dish will captivate all family members. For cooking, there are special recommendations, tips on choosing ingredients, combining flavors and using seasonings.
How to cook cream of mushroom soup
If the housewife wants to know how to cook mushroom soup, then she needs to start by choosing the ingredients. A dish is prepared from dried, fresh or frozen mushrooms. If a freshly assembled version is used, the product must be cleaned and rinsed. Dried ones will have to be soaked before cooking and pre-boiled. You can freeze mushrooms yourself, and use them without defrosting so as not to lose them. useful material and not turn them into a slippery mass. You just need to put them in boiling water.
Proper puree soup mushroom has a thick, uniform consistency, but not so thick that a spoon would stand there. This homogeneity is achieved by using a blender or food processor. When obtaining a thicker dish, the mass is diluted with liquid warm cream or broth. If the soup has cooled down and needs to be reheated, use a microwave or stove over low heat with constant stirring.
In addition to the main ingredients, the cream of mushroom soup contains: various additives:
- potatoes, carrots, onions;
- noodles, vermicelli;
- cauliflower, broccoli;
- pearl barley, buckwheat, rolled oats;
- beans, peas;
- eggplants, zucchini;
- Beijing or;
- pumpkin, spinach;
- prunes;
- fried bacon;
- petiole celery;
- chopped nuts;
- shrimps;
- cheese, cream.
What mushrooms are soup made from?
The first step to making the dish is choosing mushrooms for the soup. Fresh ingredients, added to the first are champignons and oyster mushrooms. Dry or frozen mushrooms suitable for this dish are wild mushrooms. The most rich, nutritious and aromatic soups are considered to be made from porcini mushrooms and saffron milk caps. Less nutritious are milk mushrooms, boletus and aspen mushrooms.
The lowest nutritional properties has a mushroom soup made from moss mushrooms, honey mushrooms, russula, boletus, and oyster mushrooms. Wherein low calorie content for gourmets it goes well with the most attractive taste. Champignon is popular and is always available in stores at any time of the year. Only young mushrooms with plates are suitable for cooking. white and with a dome-shaped hat.
How to clean mushrooms
Before cooking classic soup Many housewives wonder how to clean mushrooms and whether it is worth processing them at all, or whether just one rinse with water is enough. Professional chefs give advice on how to prepare raw materials. Fresh, clean mushrooms can only be washed in water, but contaminated or damaged specimens should not only be rinsed, but also clean off unattractive areas. If champignons are used, they do not need to be soaked to prevent them from absorbing water.
To prepare puree soup with a mushroom base, forest raw materials are often used, which require more careful preparation and cleaning. First, the mushroom stems need to be washed and cleaned of dirt, and any stuck debris must be removed from the caps. It is better to start with young and strong ones, leaving the old specimens for last. If the mushroom is spoiled or wormy, you can soak it in cool salted water.
Use old mushrooms to make a rich creamy soup mushroom taste, you need to remove the pulp damaged by worms and insects, rinse them thoroughly before cooking. Cleaning always starts with the feet. Then they move on to the cap; for convenience, the mushroom is cut. From clean and young-looking specimens, scrape off the upper part of the skin - with a dry cloth or knife. The cap is washed with water, and if it is large, it is cut in half to inspect for worms.
Cream of Mushroom Soup Recipe
Having selected the ingredients and studied step-by-step photo and video tutorials on how to prepare mushroom soup, you can begin cooking. You can prepare the dish either in a saucepan or using a slow cooker, season it with spices, add dairy products for taste and roast meat for satiety. The recipe for mushroom soup can be different - it can be cream soup with cream based on white or champignons, cheese, chicken, potato.
Champignon cream soup
Simplest lean soup with champignons dietary properties due to the use of broth not on meat, but on vegetables. It is good to eat during fasting or on a diet to keep the body in a good position without starving. The dish is served with decorations in the form of dill and croutons. For taste, you can add low-fat sour cream or yogurt. Delicious and quick recipe How to prepare the delicacy is below.
Ingredients:
- potatoes – 3 pcs.;
- carrots – 1 pc.;
- onion – 1 pc.;
- champignon – 0.3 kg;
- garlic – 1 clove;
- flour – 1.5 tablespoons.
Cooking method:
- Boil whole potatoes, carrots and half an onion in water and salt over medium heat.
- While the vegetables are cooking, fry the chopped onion with mushroom slices and flour in a separate frying pan, add a little salt.
- Prepared vegetables mix with onion and mushroom frying, pour into a blender with a small amount broth, make puree.
Creamy mushroom soup with champignons
Mushroom puree soup prepared with cream has a special rich taste and creamy aroma. They also give the dish a lightened shade, thanks to which it looks good in the photo. The dish is served poured into plates, decorated with herbs and croutons from white bread, sour cream. Children and adults love puree soup for pleasant aroma and rich taste.
Ingredients:
- champignons – 0.6 kg;
- potatoes – 4 pcs.;
- onion – 1 pc.;
- greens - a bunch;
- cream - half a liter.
Cooking method:
- Chop the onion and fry in a frying pan with oil over medium heat until golden brown. Add champignon slices there.
- Peel the potatoes and cook in a saucepan with water and bay leaf.
- Once ready, grind all the ingredients in a blender. Pour in the cream and beat again.
Mushroom cream soup from porcini mushrooms
Beautiful coffee color The difference is in the creamy porcini mushroom soup. It is very quick and easy to prepare. Porcini mushrooms give special taste and the rich aroma of the dish make the first dish very nutritious and healthy. In combination with chicken broth, the soup becomes high in calories, so it is good for satiation. The recipe can be varied by adding cream for piquancy.
Ingredients:
- porcini mushrooms – 0.4 kg;
- onions – 2 pcs.;
- butter – 50 g;
- chicken broth – 0.4 l;
- heavy cream– 0.2 l;
- greens - a bunch;
- ground white pepper- a pinch.
Cooking method:
- Chop the onions, wash the mushrooms, dry and chop.
- In a deep frying pan, fry the onion in half the amount of oil until golden brown, add the mushrooms. Continue frying for another 5 minutes.
- Pour the broth into the pan, add the onion-mushroom mixture, cook for 17 minutes over medium heat.
- Pour into a blender and grind until pureed. Strain.
- Return to the pan, boil, add cream, salt and pepper.
- Heat for 5 minutes with constant stirring.
Cream of mushroom soup with cheese
considered original cream cheese soup with mushrooms, if you add noble blue cheese with mold. This Flemish recipe has a spicy, rich taste. In addition to its mushroom hue, the puree soup has a slight sourness and creamy aroma. Thyme added to it gives a touch of Mediterranean cuisine and looks great in photos as a decoration.
Ingredients:
- champignons – 0.4 kg;
- potatoes – 2 pcs.;
- onion – 1 pc.;
- cream 15% fat – 0.4 l;
- vegetable broth – 0.7 l;
- garlic - clove;
- blue cheese with mold – 0.1 kg;
- thyme – 3 sprigs.
Cooking method:
- Chop the onion and garlic, fry in olive oil until golden brown.
- Peel the potatoes, cut into cubes, place in boiling broth, cook for 5 minutes. Place mushroom slices there and cook for another 10 minutes.
- Add the onion-garlic frying, thyme, cook for a couple of minutes. Add salt and pepper, add crumbled cheese, stir until completely dissolved.
- Puree with a blender.
Mushroom puree soup in a slow cooker
It’s easy to prepare delicious and aromatic cream of mushroom soup in a slow cooker, because you don’t need to spend a lot of time on cooking - just prepare the ingredients. Garnishing the creamy mushroom soup with a sprig of parsley or tarragon will add a special richness and nuances that highlight the creamy texture. Variations in the recipe include replacing water with chicken or vegetable broth, adding oregano, nutmeg, sage, .
Ingredients:
- champignons – 0.4 kg;
- potatoes – 0.4 kg;
- onion – 100 g;
- water – 3 glasses;
- cream 15% fat - half a glass.
Cooking method:
- Rinse the champignons with running water and cut into 4 parts. Peel the potatoes, wash them, cut them into cubes. Peel the onion and cut into small cubes.
- Place vegetables and mushrooms on the bottom of the multicooker bowl, pour in water. Close the lid and set the soup mode.
- After finishing cooking, pour the mixture into a saucepan, pour in the cream, season with salt and spices.
- Puree the mixture using an immersion blender.
- Instead of a blender, you can use a food processor or rub the mixture through a sieve.
- To enhance the flavor, the onions and mushrooms can be processed (fry) before placing in the slow cooker.
Cream soup with mushrooms and chicken
To make it satisfying chicken cream soup with mushrooms, you need to use the fillet to prepare the broth and add to the soup itself creamy mass. This dish is high in calories, quickly satisfies hunger, and serves a great option served as the first one, will find its place in the daily diet. Instead of chicken, you can take any meat - turkey, rabbit, beef.
Ingredients:
- champignons – 0.25 kg;
- chicken fillet– 0.25 kg;
- potatoes – 0.35 kg;
- carrots – 100 g;
- onion – 100 g;
- cream 20% fat - 1.5 cups.
Cooking method:
- Pour 1.5 liters of water into a saucepan, boil the chicken, cut into cubes. At this time, peel the potatoes and cut into cubes.
- When the water boils, add the potatoes and boil until tender. Peel the mushrooms, cut into slices, chop the onion, grate the carrots.
- Fry the champignons in a dry frying pan until the water has evaporated. Add onions and carrots, simmer for a couple of minutes, pour in cream. Cook over low heat until the mixture thickens.
- Place all parts of the mixture into a blender, beat, season with salt and pepper.
Cream soup of dried porcini mushrooms
Cream soup made from dried mushrooms will be very tasty and with a rich aroma, and if you are unsure how to prepare the delicacy, it is better to take forest mushrooms. The first dish looks appetizing in the photo and in life, and has a bright taste. It perfectly nourishes the body. For piquancy, mustard seeds and garlic are added to the first dish. The resulting sharpness will definitely be smoothed out creamy taste dairy products.
Ingredients:
- dried mushrooms– 0.2 kg;
- onion – 1 pc.;
- garlic - clove;
- potatoes – 2 pcs.;
- mixture of vegetable and butter - 4 tbsp. l.;
- mustard seeds - a teaspoon;
- broth - 1 l;
- water - glass;
- cream 20% fat - a glass.
Cooking method:
- Wash and peel the vegetables, cut the onion into half rings, potatoes into cubes, pass the garlic through a press.
- Rinse the dried whites and pour boiling water for a third of an hour.
- In a 3-liter saucepan, saute the onion, garlic, and mustard in a mixture of oil. Add the soaked mushrooms along with water there. Pour in the broth.
- Add potatoes, cook until half cooked. Add salt.
- Pour out a glass of broth and replace it with cream. Beat with a blender.
- When receiving too thick cream soup dilute it with broth.
Creamy mushroom soup made from frozen mushrooms
Prepare delicious and aromatic creamy soup Any housewife can make frozen mushrooms. You can use any options - champignons, chanterelles, boletus, white. The main thing is not to defrost them, so that they do not spread into an unpleasant slimy puddle, but retain the elasticity of each piece. To do this, pour them directly into boiling water and cook until tender. It is good to serve the dish with parsley.
Ingredients:
- frozen mushrooms – half a kilo;
- onion – 1 pc.;
- carrots – 1 pc.;
- parsley - a bunch;
- vegetable oil – 2 tbsp;
- vegetable broth - 1.5 cups.
Cooking method:
- Chop the onion and carrots and fry in oil.
- Pour the broth into the pan, bring to a boil, add mushrooms, add frying.
- Bring to a boil, add chopped parsley.
- Place everything in a blender and blend until creamy.
Mushroom soup with melted cheese
The creamy soup with melted cheese and mushrooms has a rich, creamy taste, which satisfies well and warms you up in cold weather. It has a delicate consistency and cooks quickly. Serve the dish well hot, garnishing each plate with chopped herbs and croutons prepared without eggs - simply fried in butter with herbs.
Ingredients:
- chicken broth - half a liter;
- champignons – half a kilo;
- potatoes – 4 pcs.;
- onion – 1 pc.;
- processed cheese – 2 pcs.;
- dill - a bunch.
Cooking method:
- Boil chicken broth, add potato cubes to it, boil until tender.
- Grate the cheese into the broth, stir until dissolved. Grind the mixture in a blender.
- Chop the onion and mushrooms for frying, place in a blender, and chop again.
Wild mushroom soup
Bright taste different cream soup from forest mushrooms, prepared on the basis of . This a real delicacy, because it is prepared using dry white wine, delicate taste it is given cream and piquancy from thyme. Exquisite delicacy good served with rye croutons, sprinkle herbs, flax seeds, pumpkin or sesame seeds on top.
Ingredients:
- chanterelles – 0.4 kg;
- chicken broth – 0.9 l;
- white wine - half a glass;
- onion – 1 pc.;
- cream 20% fat – 225 ml;
- thyme greens - 1 tbsp.
Cooking method:
- Wash the chanterelles, heat the olive oil in a frying pan, fry the mushrooms over high heat until the liquid evaporates.
- Reduce heat, fry for a couple more minutes, add chopped onion and simmer until soft. Pour in the wine, stirring, and evaporate.
- Add the onion-mushroom mixture to the broth, boil, and cook for a quarter of an hour. Add thyme 5 minutes before the end. Puree with a blender, pour in warm cream, season with salt and pepper.
- Pour back into the pan and boil.
Video: creamy soup with mushrooms and potatoes
To prepare this soup, you can use absolutely any frozen mushrooms (champignons, chanterelles, porcini). This dish is suitable not only for everyday table, but also for a festive dinner.
Required ingredients:
- frozen mushrooms – 500 g
- flour - 3 tbsp. l.
- bread (white or black) – 200 g
- parsley
- vegetable oil – 2 tbsp. l.
- vegetable broth or water – 300 ml.
Cooking method:
- Finely chop the onion and carrots and fry them in vegetable oil.
- Thaw the mushrooms. Place them in a saucepan and add the diced potatoes.
- Place the fried onions and carrots into the pan and pour boiling water over everything.
- Bring the soup to a boil, add herbs to it.
- Blend the soup until pureed in a blender.
Cream of frozen mushroom soup
Delicious creamy soup made from frozen wild mushrooms is a favorite among young children. Therefore, every mother should learn how to cook this hot dish.
Required ingredients:
- chicken broth – 0.5 l
- frozen champignons – 500 g
- onions – 2 pcs.
- sunflower oil– 2 tbsp. l.
- flour – 2 tbsp. l.
- cream – 200 ml.
- spices (salt, pepper).
Cooking method:
- Defrost, wash the mushrooms well and cut them into pieces.
- Chop the onion and fry it along with the mushrooms until golden brown.
- Place the mushrooms in a blender, add chicken broth (1/3rd part) and grind the entire contents until creamy.
- Melt the butter in a saucepan.
- Fry a few tablespoons of flour in oil.
- Combine the flour with the mushrooms, add the rest of the broth and bring it to a boil.
- Add cream and cook for a few more minutes (5-7).
To taste, the soup can be served with croutons and herbs.
Today there are a wide variety of recipes for making mushroom puree soups. Do you want to please your family with a tasty and at the same time, easy and quick to prepare dish? Then be sure to prepare cream soup from frozen mushrooms.
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