Mushroom soup made from frozen mushrooms. Mushroom soup puree from frozen mushrooms recipe with photo

Every housewife should be able to prepare mushroom soup with the consistency of puree. Learning how to cook this dish is not difficult at all, and the ingredients for it are quite accessible. It turns out especially fragrant and tender cream soup Chik of frozen white mushrooms.

Frozen porcini mushroom puree soup

The products required for this dish are sold at any time of the year. And although the price is low, cooked frozen mushroom soup always turns out delicious.

Ingredients

• Frozen mushrooms – 650 gr.
• Cream (fat content not less than 10%) – 500 gr.
• Few vegetable refined for frying – 20 gr.
• Large carrots – 120 gr.
• Medium onion – 50 gr.
• Spices to taste.
• Potatoes – 400 gr.
• A few sprigs of fresh dill for decoration.

Preparation

1. First, finely chop the peeled onion.
2. IN large frying pan Add frying oil and add chopped onion. The heat under the frying pan should be low so that the vegetables are sautéed and not burnt.
3. Place the prepared amount of frozen mushrooms in a frying pan with onions. This mixture must be fried for 10 minutes with constant stirring. When 10 minutes are up, the pan should be removed from the heat and set aside for a while.
4. Peel carrots and potatoes and cut into cubes.
5. Boil both of these vegetables in a small saucepan with salted water. 20 minutes is enough for cooking.
6. When the potatoes and carrots become soft, partially drain the water from the pan. Transfer the onion-mushroom mixture from the frying pan into the same saucepan. All ingredients are crushed using a blender. The resulting mass should have the consistency of liquid porridge.
7. Now the saucepan with the mush of mushrooms and vegetables needs to be placed on small fire. Stirring the contents of the dish, bring it to a boil. When the first bubbles appear, pour cream into the soup in a thin stream and add spices. Everything is thoroughly mixed.

Serve the soup immediately. Each plate is decorated a small amount fresh dill.

Soup with porcini mushrooms and processed cheese

Frozen mushrooms and melted cheese make an unusually aromatic puree soup. Even a gourmet will like this option for the first meal, and even a novice cook can prepare it.

Ingredients

• You need at least 600 grams of porcini mushrooms (frozen).
• Small onion – 40 gr.
• Medium carrots – 80 gr.
• Potatoes – no more than 500 gr.
• Processed cheese – 50 gr.
• Pepper, dry dill and salt - to taste.
• Drain. butter – 30 gr.
• Cream (fat content 10%) – 250 ml.
• Unscented sunflower oil – 20 g.
• Fresh greens – 70 gr.
• Bay leaf (large) – 1 pc.

Preparation

1. Mushrooms that you collected and froze yourself are best further heat-treated. To do this, pour water into a small saucepan and boil it. As soon as the water boils, add the mushrooms to it. Add some salt. After 5 minutes, remove from heat. Be sure to drain the water and place the mushrooms in a colander.
2. In a frying pan, fry the onion (chopped very finely) in vegetable oil. When the onion turns golden, add chopped mushrooms. The ingredients should be kept on the stove for another 6 minutes, stirring constantly. Then butter is placed in the frying pan. The mixture is fried for another 3 minutes.
3. The potatoes need to be peeled, cut into small pieces and set to boil. Coarsely chopped carrots are also sent here. The water needs to be slightly salted.
4. About 5 minutes before the end of cooking vegetables, you need to add laurel (leaf) to them.
5. After the vegetables are cooked, Bay leaf should be removed from the broth.
6. Part vegetable broth drain into a bowl.
7. Add a mixture of fried porcini mushrooms and onions to the pan. All components must be thoroughly crushed (with a blender). If the resulting puree is too thick, add the reserved vegetable broth.
8. Now the saucepan should be placed on low heat. When the soup boils, add the remaining butter and pour in all the cream. Cream is poured in with constant stirring.
9. Lastly, the puree is added to the soup. processed cheese And dried dill.
10. The soup must be peppered and salted. After just a minute, you can remove the pan from the heat.
11. Washed and chopped greens (fresh) are added to a serving plate.

This soup should be served with small croutons. It's very easy to prepare them. It is enough to dry the white bread cut into cubes or strips on a baking sheet in the oven.

Cream soup of mushrooms and chicken fillet

From porcini mushrooms (frozen) and chicken fillet you can prepare a very satisfying and rich soup puree. The components of this dish are perfectly combined in taste, color and aroma.

Ingredients

• White mushrooms (frozen) – 400 gr.
• Chicken fillet – about 350 gr.
• Onion – 60 gr.
• Fresh garlic – 3 cloves.
• Drain. butter – 70 gr.
• Cream, 20% fat - 200 ml.
• Fresh thyme – 15 gr.
• Wheat flour – 40 gr.
• Pepper and salt, dried herbs (dill, parsley).

Preparation

1. First, you should completely defrost the porcini mushrooms, and then finely chop them.
2. Garlic cloves and onions need to be peeled and chopped.
3. In a large saucepan, preferably with a massive bottom, melt the butter (butter). Place onions and garlic here for frying. When the vegetables become golden color, they add wheat flour. After 2 minutes, remove the pan from the heat.
4. In another pan you need to boil chicken fillet(a little salt). During the cooking process, you should monitor the foam, which must be completely removed.
5. When the chicken fillet is cooked, you need to remove it and cut it into small pieces.
6. Now, you need to put porcini mushrooms in the warm broth and bring to a boil. After boiling, the mushrooms are cooked for about 30 minutes. After this period of time, onions, chicken fillet and garlic are laid out here. When the soup has cooled a little, grind it with a blender and add salt.
7. After adding thyme and pepper, the soup should be put on the fire again. Constantly stirring in one direction, the puree soup must be brought to a boil.
8. At the last stage, pour cream into the saucepan and stir everything carefully.

Puree soup with porcini mushrooms and canned beans

This creamy soup of frozen mushrooms (ceps) can be safely prepared during fasting. If your guests are vegetarians, then they will definitely like this puree soup.

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Porcini mushroom puree soup

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 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 very tender, creamy taste 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.

Cream of porcini mushroom soup with potatoes

A light and tasty puree soup that does not require much cooking time.

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.

French Mushroom Puree Soup

Soup for real gourmets.

• 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

Fry on butter finely chopped onion, add mushrooms and fry for about 10 minutes. Add flour and chicken broth to the onions and mushrooms, 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. Sprinkle the finished soup with green onions.

Fresh porcini mushroom soup

Soup with rich taste fresh porcini mushrooms.

• Porcini mushrooms – 350 gr.
• Butter – 100 gr.
• Flour 100 gr.
• Milk 350 ml.
• Yolk – 1 pc.

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.

Cream of porcini mushroom soup with spinach

Delicious and healthy soup for the whole family.

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.

Cream of mushroom soup with blue cheese "Dor-Blue"

An unusual taste for connoisseurs of cheese and cream soups.

• 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.

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 the grated cheese, salt and pepper. Cook until cheese melts. Remove from heat and let stand for 20 minutes. When serving, garnish with tarragon and cheese.

Frozen porcini mushroom puree soup

Delicious soup made from inexpensive ingredients.

Fry finely chopped onion in vegetable oil, add 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 low heat, pour in the cream and add spices. Mix everything.

Soup pureed porcini mushrooms and processed cheese

Fast and delicious soup.

• 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

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.

Cream soup of porcini mushrooms and chicken fillet

Hearty and rich puree soup.

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.

Soup – puree with porcini mushrooms and canned beans

Light and tasty puree soup.

• 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.,

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.

Cream soup of porcini mushrooms and champignons

Real mushroom taste, will not leave anyone indifferent.

• 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.

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.

Cream soup in a slow cooker

Quick and easy preparation.

• Dried porcini mushrooms 100 gr.,
• Flour 2 tbsp. l.,
• Butter,
• Potatoes 5 pcs.,
• Onion 1 pc.,
• Carrots – 1 pc.,
• Salt and spices

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 the flour in a frying pan until golden brown and add to the slow cooker. Add bay leaves, salt, spices and water there. Set the “Stew” mode and cook for 1.5 hours. After cooking, puree using a blender.

Cream of porcini mushroom soup with bacon

Rich, delicious soup with mushrooms and bacon.

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.

Capure

Cream of porcini mushroom soup with quail eggs.

• 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 pieces
• Salt pepper

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.

Cream soup with fresh and dried porcini mushrooms

An unusual combination of fresh and dried mushrooms.

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.

Cream soup of porcini mushrooms with truffle croutons

Soup with unusual croutons sprinkled truffle oil.

• 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.

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.

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Puree and cream soup from frozen mushrooms

Frozen mushrooms can be purchased at any time of the year and you can prepare a lot of tasty and healthy treats from them. For frying, the mushrooms are not defrosted, but immediately thrown into a heated frying pan. To cook, mushrooms need to be thawed, and only then can they be cooked.

Preparing pureed mushroom soup does not take much time, so this recipe is perfect for the daily menu. You can use any mushrooms - honey mushrooms, chanterelles or champignons. You can cook only one type of mushroom, or you can take assorted ones - if desired. Soup puree forest mushrooms- a hearty and flavorful dish that both adults and children will enjoy.

Before preparing mushroom puree soup, you should prepare everything necessary products. Take a convenient bowl and put it in it required amount mushrooms and pour cold water. While the mushrooms are defrosting, you will need to prepare the vegetables.

Peel the potatoes, wash them, chop them finely and cover with cold water.

Peel the carrots and onions and chop them as finely as possible.

Pour some vegetable oil into a frying pan and fry the onions and carrots.

Pour water or vegetable broth into a saucepan, bring to a boil, add potatoes and cook until tender.

Cut the defrosted mushrooms into small pieces, place in a frying pan and fry along with carrots and onions for several minutes.

When the potatoes are ready, add the fried vegetables and mushrooms to the pan. Cook the soup for a few more minutes, add salt and spices to taste, then remove from heat and cool slightly.

Using a blender, puree the soup and pour back into the pan.

Bring puree soup from frozen mushrooms to a boil, add a little fresh or dried herbs and remove from heat.

Making creamy soup from frozen mushrooms

Already on the basis of this dish you can prepare something else. original treat- cream soup. Fry a few tablespoons of flour in a dry frying pan until light coffee shade. Pour some water, milk or cream into a small bowl and heat over low heat. Gently pour flour into warm milk, mix well and bring to a boil. Received milk sauce Pour the puree into the soup, stir and simmer for a few minutes.

To decorate the cream of frozen mushroom soup, you can leave some fried vegetables or prepare croutons from white bread. Bon appetit!

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How to make delicious creamy frozen mushroom soup, recipe

Mushroom soups are not only very tasty, but also nutritious. One of the popular variations is cream of frozen mushroom soup, the recipe for which is presented in this article. This dish looks very appetizing, we advise you to try it!

Frozen mushroom soup

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.

• 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.

1. Finely chop the onion and carrots and fry them in vegetable oil.
2. Thaw the mushrooms. Place them in a saucepan and add the diced potatoes.
3. Place the fried onions and carrots into the pan and pour boiling water over everything.
4. Bring the soup to a boil, add herbs to it.
5. 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.

• 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).

1. Defrost, wash the mushrooms well and cut them into pieces.
2. Chop the onion and fry it along with the mushrooms until golden brown.
3. Place the mushrooms in a blender, add chicken broth (1/3rd part) and grind the entire contents until creamy.
4. Melt the butter in a saucepan.
5. Fry a few tablespoons of flour in oil.
6. Combine the flour with the mushrooms, add the rest of the broth and bring it to a boil.
7. Add cream and cook for a few more minutes (5-7).

To taste, the soup can be served with croutons and herbs.

Today's recipes mushroom puree soup big variety. 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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Recipes for porcini mushroom soups with cream

Any fruiting bodies can become the basis for making soups. However, it is the boletus mushrooms that will add sophistication to the first dish. And if you add cream to the soup, the end result will amaze you with its rich taste and aroma.

The proposed recipes for porcini mushroom soups with cream will help you decide and choose the one that will become yours. business card for a long time.

Mushroom soup made from fresh porcini mushrooms with cream

For fresh porcini mushroom soup with cream, it is better not to boil the main product, but to fry it in a frying pan with butter. Try pureeing the mixture to make a puree soup from it - it’s much tastier.

Chicken meat – 200 g;

Mushrooms – 200 g;

Butter – 50 g;

Garlic cloves – 4 pcs.;

Onion – 1 pc.;

Carrots – 2 pcs.;

Thyme and rosemary - 2 sprigs each;

Chicken broth – 700 ml;

Cream – 200 ml;

Bay leaf – 2 pcs.;

Flour – 1 tbsp. l.;

Celery stalks – 30 g;

Salt - to taste.

Creamy porcini mushroom soup is prepared in stages.

The mushrooms are cleaned, washed under the tap, cut into pieces and fried in oil for 20 minutes.

The top layer is peeled off the vegetables, washed and sautéed in oil until cooked.

Combine mushrooms with vegetables and add thyme and rosemary leaves.

Add chopped pieces to the mixture chicken meat, cover with a lid and fry for 10 minutes.

Sprinkle with flour, mix thoroughly to remove any lumps, add diced garlic, pour in broth and cream.

Simmer over low heat for 20 minutes, then add bay leaves and celery stalks.

Simmer for 10 minutes, remove celery, bay leaf, thyme and rosemary.

Using an immersion blender, puree the soup until smooth and add salt to taste.

Dried mushroom soup with cream

Due to its richness, soup made from dried porcini mushrooms with the addition of cream has a large number of fans.

• Dried mushrooms – 100 g;
• Potatoes – 5 pcs.;
• Onion – 2 pcs.;
• Cream – 200 g;
• Butter – 2 tbsp. l.;
• Salt and ground black pepper;
• Parsley.

Wash the mushrooms, pour warm milk over them and leave overnight to swell.

cut small pieces, place in a frying pan heated with oil and fry until golden brown.

Peel the onion, cut into cubes and add to the mushrooms, continue frying for another 10 minutes.

Pour 1.2 liters of water into the pan, let it boil and add the peeled and cut into strips potatoes.

Add salt to taste and cook until half cooked, about 15 minutes.

Add the mushrooms and onions to the potatoes, stir and continue cooking the soup for 15 minutes over low heat.

Pour in the cream, add ground pepper and salt. If necessary, add salt, add chopped herbs and cook for 5 minutes.

Not only you, but also your guests will appreciate the excellent taste of porcini mushroom soup with cream.

Delicious frozen porcini mushroom soup with cream

Next recipe Cream soup is made from frozen porcini mushrooms. Try it and you will see how appetizing and tasty it turns out.

Mushrooms – 500 g;

Chicken broth – 500 ml;

Water – 1.5 l;

Potatoes – 5 pcs.;

Flour – 4 tbsp. l.;

Milk – 100 ml;

Cream – 100 ml;

Onions and carrots - 1 pc.;

Butter – 4 tbsp. l.;

Mushroom seasoning – 1.5 tbsp. l.;

Ground black pepper and salt;

Dill and parsley - 1 tbsp. l.

1. Thaw the mushrooms and place them in a dry, hot frying pan.
2. Fry over medium heat for 10-15 minutes and add oil, continue to fry for another 15 minutes.
3. Peeled potatoes are cut into cubes and placed in a saucepan with broth and water, boil for 15 minutes.
4. The mushrooms are transferred to the potatoes and allowed to boil for 15 minutes.
5. Onions and carrots are peeled from the top layer, finely cut into cubes and fried in oil for 10 minutes.
6. Transfer to a saucepan with the total mass and boil for 5-8 minutes.
7. Whisk the milk, cream and flour until smooth, pour into the soup and whisk a little.
8. They pour it in mushroom seasoning, ground pepper and add salt if necessary.
9. Let it boil for 5 minutes, add chopped herbs and turn off the stove.

Cream soup of porcini mushrooms with cream and melted cheese

To prepare creamy porcini mushroom soup with cream, you can take additional ingredient– processed cheese, which will change the taste of the final dish and make it even richer.

• Fresh mushrooms – 500 g;
• Onion – 3 pcs.;
• Mushroom broth – 300 ml;
• Garlic – 4 cloves;
• Cream – 200 ml;
• Processed cheese – 100 g;
• Italian herbs – 2 tsp.
• Olive oil – 30 ml;
• Salt.

Mushroom soup We suggest preparing porcini mushrooms with cream and melted cheese according to the following step-by-step description:

1. Pour oil over peeled mushrooms, mix with crushed garlic, Italian herbs and onion cut into thick half rings.
2. Turn on the oven and bake the mushrooms at 200°C for 30 minutes.
3. Remove the mushrooms and onions, puree them in a blender and add a small amount of mushroom broth.
Mushroom soup recipe from dried mushrooms Vegetable soup recipe dietary simple

Step-by-step recipes for preparing delicious and aromatic soup- porcini mushroom puree with cream

2017-11-01 Natalia Danchishak

Grade
recipe

5675

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

6 gr.

13 gr.

Carbohydrates

9 gr.

180 kcal.

Option 1. Classic recipe for creamy porcini mushroom soup

The white mushroom is the most delicious. He has unique aroma. It is fried, stewed and cooked various dishes. Particularly successful are pureed soups made from fresh, dried or frozen boletus mushrooms.

Ingredients

• heavy cream- stack;
• fresh porcini mushrooms - 400 g;
• salt;
• dried boletus - 150 g;
• spices;
• vegetable oil - 20 ml;
• butter - a small piece;
• boiling water - 200 ml;
• onion - head;
• liter of filtered water;
• garlic - clove;
• two potatoes;
• mustard seeds - 5 g.

Step-by-step recipe for creamy porcini mushroom soup

Place the dried mushrooms in a deep bowl, add boiling water and soak for 20 minutes.

We clean fresh boletus mushrooms from debris and dirt, wash them and cut them into medium pieces. Chop the peeled onions. Peel the potatoes, wash them and chop them into small cubes. Peel a clove of garlic and finely chop it.

Pour vegetable oil and butter into a thick-bottomed pan. Place on medium heat and heat well. Add garlic, onion and mustard seeds to the oil mixture. Cook, stirring, until the onion is soft. Add fresh mushrooms and simmer until all the moisture has evaporated.

Add to stewed mushrooms, soaked dried and potatoes. Season with spices, salt, and fill with purified water. Place over moderate heat and cook until the potatoes are soft. Take a glass of broth from the pan. Pour in the cream and grind everything with an immersion blender until pureed.

When cooking soup, do not overuse spices, as porcini mushrooms have their own strong, specific aroma. At the end you can add chopped herbs. Too much thick soup dilute with broth to desired consistency.

Option 2. Quick recipe for creamy porcini mushroom soup

Boletus soup puree turns out to be very aromatic and has a refined taste. This recipe makes it easy and quick to prepare.

Ingredients

• frozen porcini mushrooms - 400 g;
• sea ​​salt;
• two small onions;
• freshly ground black pepper;
• a quarter stick of butter;
• heavy cream - a glass;
• chicken broth - half a liter.

How to quickly prepare creamy porcini mushroom soup

Thaw the mushrooms, rinse thoroughly and remove excess moisture. Grind. Wash and chop the peeled onions.

Melt the butter in a frying pan, add the onion and fry it until transparent. Now add the mushrooms and fry, stirring constantly, for five minutes.

Pour the broth into the pan, place the fried mushrooms in it. Cook for a quarter of an hour over moderate heat. Then, using a blender or food processor, puree. Return to the fire and boil. Pour in the heavy cream, salt and pepper and cook for another five minutes.

Cut all ingredients into equal slices so they cook evenly. Serve the creamy soup with croutons or garlic croutons. When serving, put a little butter on the plate, this will make the taste of the soup even more delicate.

Option 3. Porcini mushroom soup with cream and cheese

Cheese will make the taste of boletus soup puree even richer and more original. It can be any kind hard cheese, either soft melty or creamy.

Ingredients

• three potato tubers;
• sea ​​salt;
• bacon - slice;
• broth or filtered water - three liters;
• processed cheese - 100 g;
• spices;
• porcini mushrooms - 300 g;
• butter;
• cream - 200 ml;
• flour - 50 g;
• two onions;
• carrot.

How to cook

Peel, wash and cut each potato tuber into four parts.

Boil filtered water or broth and place the potatoes in the pan. Peel, wash and cut the carrots into circles. Send after the potatoes. Salt and add bay leaf.

Clean the mushrooms from dirt and debris. Place in a separate pan, pour drinking water and boil them until tender. Drain in a colander. Cool the boletus slightly and cut into thin strips. Place the mushrooms in a frying pan and fry, stirring, for seven minutes. Place on a deep plate.

Finely chop the peeled onion. Cut the bacon into thin strips. Place them in a separate frying pan, add the onion and fry until lightly browned. Transfer to a plate with mushrooms.

Grind the processed cheese on a grater with small holes. Remove the vegetables from the broth and add to the mushrooms. Place grated processed cheese into it and stir until it is completely dissolved.

Melt butter in a frying pan. Add flour and fry until lightly browned. Pour in the cream, stirring vigorously, boil and cook for five minutes. Grind all ingredients using a blender and add to cheese broth. Send it here too cream sauce. Season with spices and salt, boil and cook for a few more minutes.

Prepare the soup just before serving. It is advisable to eat the dish fresh; the next day it will not be as tasty, and the pureed food will settle. To make the processed cheese easier to grate, place it in a freezer. Soft cream cheese spoon into broth.

Option 4. Porcini mushroom soup with potatoes and cream

Potatoes will make the dish not only tasty, but also very filling. It turns out quite thick. The puree soup can be brought to the desired consistency using broth or cream.

Ingredients

• six large fresh boletus;
• vegetable oil - 40 ml;
• potatoes - four tubers;
• carrot;
• semolina - 50 g;
• onion head;
• purified water - half a liter;
• heavy cream - one and a half cups.

Step by step recipe

We clean the porcini mushrooms from debris and dirt. Wash well and chop into small pieces. Peel the carrots and onion and chop them as finely as possible.

Heat the vegetable oil in a frying pan. Place the vegetables in it and sauté for four minutes, stirring constantly.

Peel the potato tubers and cut into small pieces. Transfer the fried vegetables into a pan, add potatoes.

Add a little more oil to the pan and fry the mushrooms in it, stirring constantly, for about 20 minutes.

Pour the fried vegetables with filtered water and cream. Stir and cook until the potatoes are soft. Then add semolina and cook for another five minutes. Pour the soup into a blender container, add salt and season with spices. Grind everything until you get it homogeneous mass. Return to the pan and put on fire. Bring to a boil.

The puree soup will be less caloric if you do not fry the mushrooms. Dried boletus Be sure to soak for at least half an hour.

Option 5. Porcini mushroom soup with cream and eggs

Delicate, creamy, incredible aromatic creamy soup of porcini mushrooms will not leave anyone indifferent.

Ingredients

• 600 g fresh or frozen porcini mushrooms;
• two chicken eggs;
• 100 g butter;
• 50 g flour;
• liter of homemade milk;
• carrot;
• stack heavy cream;
• onion - head.

How to cook

We clean fresh mushrooms from dirt, wash them thoroughly and cut into thin slices. The frozen product is completely defrosted and squeezed out. We twist the boletus mushrooms through a meat grinder.

We clean the carrots and onions, wash them and finely chop them. Place two tablespoons of butter in a frying pan and melt over moderate heat. Add chopped mushrooms and chopped vegetables and simmer, stirring occasionally, for about forty minutes.

Melt the rest of the butter in a saucepan, add flour and fry it until golden brown. Carefully pour in the milk, thoroughly rubbing the lumps. Bring the mixture to a boil.

Place the stewed mushrooms and vegetables into the pan. Combine the cream with the eggs and beat well with a whisk. Pour in a thin stream creamy egg mixture. Season with pepper and salt. Bring to a boil and remove from the stove.

You can puree the soup using a blender, food processor or masher. When serving, you can garnish the soup with sprigs of herbs and slices of porcini mushrooms.

Mushrooms are great and useful source the protein a person needs. Their difference from animal protein is that mushrooms are digested and absorbed much faster, simultaneously saturating the human body with plant vitamins and minerals that are not found in meat or poultry.

A dish like mushroom soup is very healthy. It is a well-known fact that we definitely need to eat a hot first course at least once every two days for coordinated work gastrointestinal tract. Mushroom soup is also good because the process of preparing it is short and not complicated.

Mushroom soup - preparing food and dishes

Before you start preparing the soup, prepare the following equipment - a frying pan, a saucepan in which the soup will be cooked, a cutting board, a sharp knife, 2-3 plates for the ingredients of the future dish, a blender.

Mushrooms for soup can be taken not only fresh, but also frozen or dry.

What mushrooms should you choose if you buy them fresh? In the old days, any would have been ideal - white and boletus, russula, honey mushrooms, chanterelles. But today the environmental situation has worsened due to large quantity transport, hazardous industries and industrial plants. If you collect mushrooms yourself and realize that they grew in an environmentally unpolluted place, for example, in a forest, then you can safely use them for cooking.

But if you buy them at the market, then there is no guarantee where these mushrooms were collected - in a coniferous forest, near a busy road, or in an environmentally unsafe place for life. There are known cases of poisoning, and not even so much with poisonous mushrooms as with ordinary ones.

It is for this reason that it is better to buy mushrooms grown artificially. For example, champignons, which are sold in any store all year round and are relatively inexpensive.

Mushroom soup recipes:

Recipe 1: Mushroom soup puree

There is, perhaps, no soup with a more delicate consistency than pureed soups. The ingredients are ground and form a tasty mush in a light broth.

Try to cook something healthy and tasty dish- pureed mushroom soup.

Required ingredients:

• Champignons 500 grams
• Potatoes 4 pieces
• Onion 1 piece
• Fresh parsley
• Cream 10% fat 400 grams
• Salt, black pepper
• Vegetable oil (for frying)/

Cooking method:

Peel the onion and chop finely. Wash the mushrooms well and cut each into 2-3 pieces. Heat a frying pan, coat it with oil using a silicone brush, and place the onion in the frying pan. Fry it for about three minutes until golden brown, then add the chopped mushrooms. Fry the onion-mushroom mixture for about 10 minutes.

Wash the carrots well (preferably with a metal brush) and cut each into large cubes.

Peel the potatoes and cut them into small cubes.

Boil the vegetables for 15 minutes, add salt. Once the carrots and potatoes are cooked, drain most of the liquid into a separate container. Add the mushroom and onion mixture to the saucepan and puree in a blender until mushy. If the soup turns out to be very thick, add vegetable broth.

Place the saucepan over medium heat, bring the mixture to a boil and pour in the cream, pepper and salt to taste.

Serve the finished soup, garnishing the dish with herbs.

Recipe 2: Mushroom soup made from dried mushrooms

Mushrooms have an excellent property - when dried, they do not lose their nutritional qualities and usefulness, and they can be stored for more than a year. Mushroom soup made from dried mushrooms will be aromatic, tasty and, of course, healthy!

Required ingredients:

• Dried mushrooms 60 grams
• Potatoes 2 pieces
• Small carrots 1 piece
• 1 medium sized onion
• Fresh parsley.

Cooking method:

Dried mushrooms should be washed well in running water, then soak them for 4-5 hours.

Boil the soaked mushrooms with salt and water for 25-30 minutes. After this period of time, remove the mushrooms.

While the dried mushrooms are cooking, peel the potatoes and cut them into small cubes.

Clean the carrots with a metal brush, after which you need to rub them on fine grater.

Peel the onion, chop finely and fry in a frying pan pre-greased with oil. Add carrots to onions and boiled mushrooms, fry the mixture for seven minutes, stirring.

Dip the potatoes into the mushroom broth, after ten minutes add the carrot-mushroom mixture and cook for about another 10 minutes.

Wash the parsley and chop finely. Add to soup one minute before cooking.

Recipe 3: Mushroom soup from frozen mushrooms

If you have any left extra mushrooms, then freeze them - frozen mushrooms remain as healthy as fresh ones, and you can please yourself and your family aromatic dish even in severe winter from summer supplies. Try, for example, unusual dish– mushroom soup made from frozen mushrooms with semolina.

Required ingredients:

• Medium size potatoes 2 pieces
• Frozen mushrooms 400 grams
• 1 medium sized carrot
• 1 medium sized onion
• Semolina 2 tablespoons
• Sunflower oil for frying
• Salt, ground pepper
• Fresh parsley.

Cooking method:

Remove the mushrooms from the refrigerator and let them defrost, 30-35 minutes is enough. Put a pan of water on the fire, let it boil and put the mushrooms, washed in water, into it and add salt.

Wash and peel the potatoes, cut into cubes and add to the mushrooms.

Peel the onion, chop it finely and place it in a pre-greased frying pan. vegetable oil. Wash the carrots using a metal brush, then grate them on a fine grater. Add carrots to the onion and stir-fry for seven minutes.

Add the carrot and onion mixture to the soup, let it cook for five minutes and pour the semolina into the pan. After this, stir well and turn off the heat after five to six minutes.

Wash the parsley and chop finely. Add to the finished soup and cover for three to four minutes.

Recipe 4: Mushroom soup in a slow cooker

Housewives around the world thanked scientific progress after multicookers were invented to help them. These miniature compact machines are capable of preparing any dish, ranging from rich borscht and ending dessert pie. Try cooking mushroom soup in a slow cooker. You only have to prepare the ingredients, the smart device will do the rest for you!

Certainly, ideal option there will be use of wild mushrooms. Soup from a slow cooker, prepared according to the principle of simmering in a Russian oven, will turn out incredibly aromatic. But you can also use regular store-bought champignons.

Required ingredients:

• 2 medium sized potatoes
• Fresh mushrooms 400 grams
• 1 medium sized carrot
• 1 medium sized onion
• Butter for frying
• Salt, ground pepper.

Cooking method:

Wash and cut the mushrooms - each mushroom into two or three parts.

Wash and peel the potatoes, cut them into small cubes.

Peel the onion and chop finely. Wash the carrots, scrub with a wire brush and grate on a fine grater.

Turn on the “Frying” program in the multicooker, grease the bowl with butter, add onions and carrots and sauté for three to four minutes with the multicooker bowl open.

Add chopped potatoes, mushrooms to the carrot-onion fry, add water and change the program to “Soup” or “First courses”. Set the timer for 20 minutes.

Wash the parsley well and chop finely with a knife, add to ready soup.

Recipe 5: Cream of mushroom soup

Restaurants and fine dining Catering They like to include in their menu such a dish as cream of mushroom soup. Everyone loves this soup because delicate taste and at the same time guaranteed satiety.

Required ingredients:

• Medium size potatoes - 2 pieces
• Fresh mushrooms 400-500 grams
• 1 medium sized onion
• Low fat cream 10% – 150 grams
• Butter
• Garlic 2 cloves
• Fresh parsley.

Cooking method:

The potatoes need to be peeled with a knife, then cut each into three or four pieces.

Wash the mushrooms well and cut in half.

Boil the mushrooms and potatoes in salted water. Cook for about fifteen minutes after boiling over medium heat.

Finely chop the onion. Heat a frying pan, grease it with butter, add the onion and fry until golden brown. Add the onion to the soup 5 minutes before it is ready.

Place the cooked potatoes and mushrooms in a blender and blend until smooth and puree is obtained. Add broth to the puree and press the garlic through a garlic press, then chop everything again with a blender.

Put mushroom puree on the fire, bring to a boil and add cream. Cook for about four minutes. A minute before cooking, sprinkle with finely chopped parsley, salt and pepper.

Recipe 6: Mushroom soup with champignons

There is hardly a mushroom more versatile than the champignon. Available at any time of the year from virtually anywhere globe, it meets all the rules of usefulness and nutrition, and at the same time is incredibly tasty in fried, boiled and stewed. If you cook mushroom soup with champignons, you won’t go wrong – the resulting first course will delight your family pleasant smell, bright taste and pleasing to the eye color.

Required ingredients:

• Potatoes 1 piece
• Champignon mushrooms 400 grams
• 1 medium sized onion
• 1 small carrot
• Sunflower oil for frying
• Red lentils 100 grams
• Fresh parsley.

Cooking method:

Fill the pan in which you will cook the soup with water and put it on the fire.

Peel the potatoes with a knife and cut into small cubes.

Wash the champignons well under running water and cut each into three or four pieces.

As soon as the water in the pan boils, put the potatoes and mushrooms in it, add salt, turn the heat to medium and cover with a lid.

Remove the skin from the onion and chop it finely. Wash the carrots with a wire brush, and then grate them on a fine grater. Heat the frying pan and grease it with oil using a rubber brush. First, quickly add the onion and fry until golden brown for 4 minutes, stirring, then add the grated carrots to the onion and fry for another 4 minutes.

Add the roast and lentils to the pan, then cook the soup for another ten minutes.

Chop the greens finely with a knife, after washing them, and add to the pan with the soup a minute before they are ready.

Recipe 7: Mushroom soup with cheese

Cheese and mushrooms are one of the most great combinations, recognized by world cuisine. If you are preparing a salad or side dish of mushrooms, be sure to add grated cheese. Mushroom soup with cheese will be no less tasty; use hard, salty varieties like Rossiysky cheese and any type of mushroom available to you.

Required ingredients:

• Potatoes 1 piece
• Fresh mushrooms 400 grams
• 1 medium sized onion
• 1 small carrot
• Sunflower oil for frying
• Russian cheese 150 grams
• Fresh parsley.

Cooking method:

Fill the saucepan you have chosen for preparing the soup with water and place it on the fire.

Peel the potatoes with a knife and place them whole in a saucepan.

Wash the mushrooms thoroughly and cut each into three or four pieces, place in a saucepan with the potatoes.

Peel the onion and chop finely.

Wash the carrots thoroughly with a wire brush and grate them on a fine grater.

Make a fry. To do this, heat a frying pan, grease it with oil, and add onions. Fry it for 4 minutes, stirring, then add the grated carrots to the onion and fry the mixture for 4-5 minutes.

Remove the potatoes from the pan - they should already be cooked until soft and mash them with a spoon into a puree. Add the fry to the saucepan and mashed potatoes, then cook for about five more minutes.

Grate the cheese on a medium grater. Wash the parsley well and chop finely with a knife.

A minute before the soup is ready, pour half the cheese into the soup, parsley and close the lid of the pan. Add the remaining cheese to the pot of soup five minutes after removing the pan from the heat.

Recipe 8: Lenten mushroom soup

Many who lead a righteous lifestyle or observe the canons of vegetarianism often eat monotonous, boring cereals and salads. However, there are many great dishes, which are worthy of a feast, and at the same time they can be consumed even during Lent! One example is lean mushroom soup. It is prepared quite simply from small set components, and at the same time you will receive delicious food.

Required ingredients:

• Fresh mushrooms 400 grams
• Small tomato 1 piece
• 1 medium carrot
• Buckwheat 3 tablespoons
• Fresh parsley.

Cooking method:

Fill a saucepan with clean water (preferably mineral) and put it on the fire.

Wash mushrooms and vegetables well under running water.

Cut each fresh mushroom into three to four pieces.

Grate the carrots on the finest grater.

Cut the tomatoes into small cubes.

Clean the buckwheat from black grains and rinse.

As soon as the water in the pan boils, place the cooked vegetables and mushrooms in it, buckwheat.

Wash the parsley and chop finely.

Cook the soup for 15-17 minutes over medium heat, add parsley to the pan a minute before it is ready.

Recipe 9: Mushroom soup with cream cheese

Another tasty option delicate dish- this is mushroom soup with melted soup. You will need soft processed cheese like “Druzhba” or even pasty cheese like “Viola”.

Required ingredients:

• Fresh mushrooms 400 grams
• 2 medium sized onions
• Processed cheese 200 grams
• Potatoes 1 medium size
• Sunflower oil for frying
• Fresh parsley.

Cooking method:

Fill the pan with water and place it on the fire.

Peel the potatoes and place them in a saucepan to cook.

Peel the onion and chop it finely with a knife. Wash the fresh mushrooms and cut each into pieces. First, place the onion in a hot frying pan and fry it for 4 minutes, stirring, then add the mushrooms to the onion and fry them for about 10-13 minutes, stirring.

Remove the potatoes from the pan, mash them with a spoon and put the mashed potatoes and fried mushrooms into the pan, cook them over low heat.

Grate the processed cheese (if using hard cheese).

Add the cheese to the pan and cover the pan with a lid and turn the heat to low. Cook it for about five minutes.

Finely chop the greens with a knife and add to the pan with the soup a minute before removing it from the heat.

Recipe 10: Mushroom soup with barley

Many people have known mushroom soup with barley since childhood. This recipe can be called classic, however, pay attention to the method of preparing pearl barley porridge; it must first be steamed for an hour and a half.

Required ingredients:

• Fresh mushrooms 500 grams
• Pork 200 grams
• 1 medium sized onion
• Barley porridge 4 tablespoons
• Sunflower oil for frying
• Fresh parsley.

Cooking method:

Rinse the pearl barley porridge and pour it in after warm water. Leave it for an hour.

Fill a saucepan with water and place it on the fire. Rinse the pork and cut into cubes, place in water and add salt. When the water in the pan boils, skim off the foam with a spoon or slotted spoon, turn the heat to low and cover with a lid.

Peel the potatoes and cut into cubes. Drop the potatoes and pearl barley cook in a saucepan after the water boils.

Peel the onion and finely chop it with a knife. Wash fresh mushrooms and cut each into cubes. First, place the onion in a hot frying pan and fry it for 4 minutes, stirring, then add the mushrooms to the onion and fry the mushroom mixture for about 10-12 minutes.

Add to soup fried mushrooms with onions and cook for another 15-20 minutes.

Finely chop the parsley with a knife and add to the soup a minute before it is ready.

Recipe 11: Porcini mushroom soup

Porcini mushrooms are considered the most noble of all species due to their strong, unique aroma. To prevent it from getting lost, cook porcini mushroom soup from minimum quantity ingredients. You will need beef, potatoes and carrots, but you shouldn't fry them.

Required ingredients:

• White mushrooms 400 grams
• Beef 200 grams
• Potatoes 2 medium size
• Carrot 1 piece
• Fresh parsley.

Cooking method:

Wash the beef and cut into small pieces. Fill the pan in which you will cook the soup with water and put it on the fire. Place beef in water and add salt. Skim the foam from the soup with a spoon or slotted spoon when the water comes to a boil and turn the heat to low.

Peel the potatoes and cut into cubes. Place the potatoes in the pan after the water has boiled.

Wash the white mushroom and cut into cubes and also place in the pan.

Wash the carrots thoroughly and grate them on a fine grater, add to the soup.

Cook the soup for 20-25 minutes over low heat, season with pepper.

Finely chop the parsley with a knife and add to the soup a minute before it is ready.

Recipe 12: Creamy mushroom soup

Mushrooms are a very low-fat product, so if you cook it without frying or without meat, it will turn out almost dietary. Meanwhile, cream is a very good addition to the soup. Use cream with 15-20% fat content.

Required ingredients:

• Champignons 600 grams
• Onion 1 piece
• Carrot 1 piece
• Fresh dill
• Dried basil
• Cream 20% fat 200 grams
• Salt, ground pepper
• Sunflower oil for frying

Cooking method:

Peel the onion and chop finely. Wash the mushrooms and cut each into 3-4 pieces. Wash the carrots thoroughly with a wire brush and grate them. Heat a frying pan, grease it with sunflower oil and add the onion first. Fry it for 3-4 minutes, add carrots, and after 2-3 minutes, chopped mushrooms. Fry the mixture for about 12-14 minutes.

Place in a saucepan clean water and put it on fire. When the water boils, add the fried vegetables to it and boil for 15-16 minutes.

Pour cream into the soup and add dry basil.

Wash the parsley and chop it finely, add it to the finished soup.

Recipe 13: Mushroom soup from honey mushrooms

Required ingredients:

• Honey mushrooms 400 grams
• Onion 1 piece
• Carrot 1 piece
• Fresh parsley
• Potatoes 2 medium size
• Salt, ground pepper
• Sunflower oil for frying
• Sour cream is fatty.

Cooking method:

Make a stir-fry for the soup. To do this, finely chop the onion and grate the washed carrots. Heat the frying pan and grease with oil, add the onion and sauté for 3-4 minutes, then add the carrots and fry everything for about 6-7 minutes.

Wash the mushrooms - honey mushrooms.

The potatoes need to be washed, peeled and cut into cubes.

Fill the pan in which you will cook the mushroom soup with clean water and put it on the fire. When the water boils, place honey mushrooms and chopped potatoes into it. After 10 minutes, add the frying and cook the soup for another 12-15 minutes. Season with salt and pepper.

Wash the parsley and chop it finely, add it to the finished soup along with sour cream.

Recipe 14: Oyster mushroom soup

Oyster mushrooms are mushrooms that are grown artificially, and therefore they are available all year round at very affordable prices. Despite not natural way When grown, oyster mushrooms are very healthy and you can prepare a variety of dishes from them. The most common is oyster mushroom soup.

Required ingredients:

• oyster mushrooms 400 grams
• Onion 1 piece
• Carrot 1 piece
• Fresh parsley
• Potatoes 1 medium size
• Salt, ground pepper
• Sunflower oil for frying.

Cooking method:

Make a stir-fry for the soup. To do this, finely chop the onion and divide the washed carrots into two parts. Grate one part. Place the onion in a hot frying pan, greased with oil, saute it for 3-4 minutes, then add the grated carrots and fry the vegetables for about 6-7 minutes.

Cut the second part of the carrots into semicircular slices.

Wash and peel the potatoes, remove the skin with a knife and cut them into cubes.

Wash and cut oyster mushrooms

Fill a saucepan with clean water and place it on the fire. Place potatoes, oyster mushrooms and raw carrots into boiling water.

After 10 minutes, add the fried onion, salt and pepper and cook the soup for another 10-12 minutes.

Cut the fresh parsley as finely as possible and add it to the prepared mushroom soup with oyster mushrooms.

Recipe 15: Mushroom soup with chicken

Soup cooked with mushroom broth turns out incredibly aromatic, but if you add more... chicken broth, then you will get a truly magical brew from a forest fairy tale. Use chicken legs - the broth on them will be the richest. You can use any wild mushrooms or champignons for the soup.

Required ingredients:

• Fresh mushrooms 400 grams
• Chicken legs 4 pieces
• Onion 1 piece
• Carrot 1 piece
• Salt, ground pepper
• Sunflower oil for frying
• Fresh parsley

Cooking method:

Fill a pan with water and place the washed legs there. Bring to a boil, turn off the noise and add salt, turning the heat to low.

Wash the onion and chop finely. Wash the mushrooms and cut each into 3-4 pieces. First put the onion in a hot frying pan, greased with oil and fry it for 3-4 minutes. Then add mushrooms to it and fry them for 10-12 minutes, stirring.

Wash the carrots thoroughly and cut into cubes.

Add carrots and fried mushrooms to the pan. Leave the soup to cook for another 7-8 minutes.

Cut the fresh greens as finely as possible and add to the finished mushroom soup with chicken.

Recipe 16: Mushroom soup with vermicelli

Soups can be varied by adding as one of the components various cereals, vegetables or pasta. Prepare light soup mushroom with vermicelli, which will enchant your family with a delicious aroma.

Required ingredients:

• Fresh mushrooms 500 grams
• Thin vermicelli 100 grams
• Onion 1 piece
• Carrot 1 piece
• Cheese durum 150 grams
• Salt, ground pepper
• Sunflower oil for frying
• Fresh parsley

Cooking method:

Wash the mushrooms and cut them coarsely into 2-3 slices for each mushroom.

Peel the onion and chop finely. Wash and peel the carrots, grate them on a fine grater.

First fry the onion in a hot frying pan until golden brown, then add grated carrots to it.

Bring the water in the pan to a boil, add salt and add the mushrooms, which need to be boiled for 7-8 minutes, then add the frying, after another 5 minutes the vermicelli. After 6-7 minutes, remove the soup from the heat.

Grate the hard cheese.

Wash the parsley and cut it with a knife, add along with the grated cheese to the finished mushroom soup with noodles.

The most delicious way to serve mushroom soup is with sour cream. You can wait for the soup to cool, or you can put a spoonful of sour cream in the newly prepared dish.

Garnish mushroom soup with chopped herbs.

Mushroom soup is a soup where the main component of the dish is, of course, mushrooms. Mushroom soups exist in many national cuisines. They have been cooked since ancient times in every country where mushrooms grow, so it is difficult to name the exact date of the invention of this first dish. Mushroom soup is prepared from fresh, frozen or dried mushrooms. Most often they use champignons or oyster mushrooms, which today are sold all year round. Wild mushrooms are also no less popular.

Mushroom soup is divided into several types: classic, cream soups and puree soups. The first ones are cooked in the usual way, second - first the products are fried, then crushed with a blender and mixed with mushroom broth with cream and butter. And puree soups are prepared using the same technology as cream soups, only without cream and butter.

How to cook mushroom soup

To cook a delicious soup, you should know that all mushrooms manifest themselves differently in soups. The most nutritious, rich and aromatic are soups made from porcini mushrooms or saffron milk caps, less nourishing and rich from milk mushrooms, aspen and boletus mushrooms, and soups made from autumn mushrooms, moss mushrooms or blue russula have an even less vibrant taste. And the least nutritious soups from hanger mushrooms, butter mushrooms and green russula.

Mushroom soups are prepared in broth, which is obtained during cooking. They may include the most different ingredients: potatoes, carrots, onions, celery, noodles, porridge - buckwheat, pearl barley or oatmeal. Soups are also prepared with beans, pumpkin, prunes, eggplant, zucchini, Beijing and seaweed. Very tasty mushroom soups with shrimp or spinach.

In cooking, mushroom soups are considered gourmet dishes gourmets, while they are express dishes that are prepared in 30 minutes. However, to make it excellent, you must master all the subtleties and secrets of cooking.

Secrets of making aromatic mushroom soup

• Fresh mushrooms are added to the soup, raw or fried in oil. The roasting process will reveal all the unique notes of mushroom aroma.

• Dried mushrooms are pre-soaked in boiling water for 1 hour, preferably overnight, this will help them open taste qualities. In this case, the liquid in which the mushrooms were soaked is not poured out, but is filtered and added to the pan to make the soup richer.
• Frozen mushrooms are dipped in boiling water without defrosting and boiled.
• For 3 liters of water, use 1 cup of dried mushrooms, then the soup will be rich.
• Quantity fresh mushrooms should be the same in volume as the vegetables used.
• The combination of pickled and salted mushrooms will give the soup a refined taste.
• The bouillon cube can be replaced with dried mushrooms ground into powder, then the soup will be more satisfying and dense.
• Mushroom soups go well with many spices, such as black pepper, basil, cumin, garlic, rosemary, thyme, etc. However, despite such diversity, you should be very careful with spices, otherwise they can spoil and clog the natural mushroom aroma and taste.
• 2 tbsp will help to thicken and add density to the soup. pan-fried flour or semolina. The products are first diluted with 200 ml of broth, and then added to the main mass.
• French chefs claim that mushroom soup will open completely only after 3 minutes of strong boiling at the end of cooking and steeping for 20 minutes.
• The classic serving of mushroom soup is with croutons, herbs and sour cream. Add sour cream and garlic sauce separately.
• So, you know all the subtleties, now let's take a closer look at how to cook delicious mushroom soup.

  Mushroom soup made from frozen mushrooms

  Frozen mushrooms can be used those that you find in the supermarket, for example, porcini or aspen mushrooms. They are all useful and valuable sources vegetable protein, and the broth turns out aromatic and satisfying. And if you want to make a soup with more calories, then cook it with meat broth. For dietary option cook in water.

  • Calorie content per 100 g - 45 kcal.
  • Number of servings - 2
  • Cooking time - 35 minutes

  Ingredients:

  • Frozen mushrooms – 300 g
  • Salt and pepper - to taste
  • Potatoes - 1 pc.
  • Leek - 1 pc.
  • Butter - 20 g
  • Carrots - 1 pc.
  • Drinking water— 1.5 l

  Making frozen mushroom soup:

  1. Cover the mushrooms with water and boil for 15 minutes.
• Chop the potatoes and add to the mushrooms.
• Fry chopped carrots and leeks in oil and add them to the soup.
• Cook the food, covered, until the vegetables are soft. At the end of cooking, add salt and pepper.

Mushroom champignon soup

Fragrant, delicious champignons, will conquer the hearts of the most discerning gourmets! There is nothing easier than cooking a delicious soup with them, because they are easy and quick to prepare, and most importantly, they are safe for health, compared to forest ones.

Ingredients for champignon soup:

• Onion - 2 pcs.
• Champignons - 20-25 pcs.
• Butter - for frying
• Potatoes - 2 pcs.
• Salt and pepper - to taste
• Pasta - 2 handfuls
• Carrots - 1 pc.

Preparation:

1. Chop the mushrooms, add drinking water and cook for 1 hour.

• Fry chopped carrots and onions in oil until soft.
• After an hour, add chopped potatoes, fried vegetables and pasta to the mushrooms.
• Season with salt and pepper and cook until all ingredients are cooked.

Mushroom soup made from dried mushrooms

The easiest way to prepare mushrooms for future use is to dry them. Besides, in dried mushrooms save everything useful material, microelements, and most importantly, the aroma is revealed richer and they are easier to digest by the body. Such mushrooms are stored in a dry place in glass jar, cardboard box or paper bag.

Ingredients:

• Dried mushrooms - 70 g
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Salt and pepper - to taste
• Carrots - 1 pc.
• Drinking water - 1.5 l
• Butter - for frying

Step-by-step preparation:

1. Pour 200 ml of boiling water over the mushrooms and leave for half an hour. After that, when they swell, cut them and put them in a soup pot to cook. Pour in the water in which they were soaked.

• After 20 minutes, add the chopped potatoes to the mushrooms.
• After 10 minutes, add the chopped onion and carrots, which have previously been sautéed in oil.
• Add salt, pepper and cook the soup until the potatoes are ready, then let it brew for a while.

Mushroom soup with cheese

Thick and hearty soup with mushrooms and cheese is especially relevant with the arrival of the first cold weather. It can become the most relevant dish throughout the winter.

Preparation of mushroom soup with cheese:

1. Cut the potatoes and set them to boil.

• Chop the champignons, grate the carrots, chop the onion. Fry the ingredients in oil for 3-4 minutes and add to the potatoes.
• Season with salt and pepper.
• Grate the cheese and add to the soup when all the ingredients are ready. Turn the heat to low and stir until the cheese is completely melted.

  Mushroom soup with processed cheese

  Delicious nutritious and delicious mushroom soup with processed cheese perfectly warms the chilly autumn evening. A win-win combination of mushrooms and creamy note will not leave anyone indifferent.

  Ingredients:

• Oyster mushrooms - 500 g
• Carrots - 1 pc.
• Processed cheese - 200 g
• Onion - 1 pc.
• Salt and pepper - to taste
• Butter - for frying
• Garlic - 1 clove
• Preparation:
  1. Sauté grated carrots, chopped mushrooms and onions in butter until golden.
• Place the roast in a soup pan, pour in 1.5 liters of filtered water and cook for 4-6 minutes. Season with salt and pepper.
• Grate the processed cheese, put it in the soup, boil and stir well until completely dissolved.
• At the end of cooking, season the soup with garlic squeezed through a press.

  Mushroom cream soup

  The taste and aroma of mushroom cream soup will captivate everyone who tries it. The ideal consistency of the dish should be thick and homogeneous.

  Ingredients:

• Chicken broth - 600 ml
• Wheat flour - 2 tbsp.
• Champignons – 500 g
• Cream 20% – 200 ml
• Salt and pepper - to taste
• Butter - 40 g
• Preparation:
  1. Chop the champignons and onions and fry in oil until soft for 15 minutes, season with salt and pepper.
• Pour 1/3 of the broth into the fried mushrooms and onions and grind them in a blender until creamy.
• Melt the butter in a soup pot and fry the flour for 1.5 minutes.
• Place the chopped mushrooms into this pan, pour in the broth and boil. Cook for 7-8 minutes.
• Pour in the cream, boil and remove the pan from the heat.

  Mushroom soup puree

  The photo shows mushroom soup in wholemeal bread

  Hearty and hot puree soups are easy and quick to prepare. The main thing is the correct combination and combination of products.

  Preparation:

• Fry chopped onions and mushrooms in oil until golden.
• Place the chopped potatoes in the chicken broth to simmer.
• Place the fried mushrooms in a saucepan, add salt and pepper and cook until the potatoes are cooked.
• Place the finished products into a blender and blend until smooth.
• Return the chopped vegetables, pour in the cream, salt and pepper and heat the soup for 3-4 minutes.
• Leave the finished soup for 5 minutes.

Amazing aroma, nutritional value, benefits and bright taste - all this is about mushroom soups. Since they are very rich and have pleasant taste. You can find out how to cook them correctly in this article, where we give 7 recipes.
The content of the article:

Mushroom soup is a soup where the main component of the dish is, of course, mushrooms. Mushroom soups exist in many national cuisines. They have been cooked since ancient times in every country where mushrooms grow, so it is difficult to name the exact date of the invention of this first dish. Mushroom soup is prepared from fresh, frozen or dried mushrooms. Most often they use champignons or oyster mushrooms, which today are sold all year round. Wild mushrooms are also no less popular.

Mushroom soup is divided into several types: classic, cream soups and puree soups. The former are cooked in the usual way, the latter - the products are first fried, then crushed with a blender and mixed with mushroom broth with cream and butter. And puree soups are prepared using the same technology as cream soups, only without cream and butter.

How to cook mushroom soup

To cook a delicious soup, you should know that all mushrooms manifest themselves differently in soups. The most nutritious, rich and aromatic are soups made from porcini mushrooms or saffron milk caps, less nourishing and rich from milk mushrooms, aspen and boletus mushrooms, and soups made from autumn mushrooms, moss mushrooms or blue russula have an even less vibrant taste. And the least nutritious soups are made from mushrooms, butter mushrooms and green russula.

Mushroom soups are prepared in broth, which is obtained during cooking. They can include a variety of ingredients: potatoes, carrots, onions, celery, noodles, porridge - buckwheat, pearl barley or oatmeal. Soups are also prepared with beans, pumpkin, prunes, eggplant, zucchini, Chinese cabbage and seaweed. Very tasty mushroom soups with shrimp or spinach.

In cooking, mushroom soups are considered exquisite gourmet dishes, and they are an express dish that can be prepared in 30 minutes. However, to make it excellent, you must master all the subtleties and secrets of cooking.

Secrets of making aromatic mushroom soup

• Fresh mushrooms are added to the soup, raw or fried in oil. The roasting process will reveal all the unique notes of mushroom aroma.
• Dried mushrooms are pre-soaked in boiling water for 1 hour, preferably overnight, this will help to reveal their taste. In this case, the liquid in which the mushrooms were soaked is not poured out, but is filtered and added to the pan to make the soup richer.
• Frozen mushrooms are dipped in boiling water without defrosting and boiled.
• For 3 liters of water, use 1 cup of dried mushrooms, then the soup will be rich.
• The amount of fresh mushrooms should be the same in volume as the vegetables used.
• The combination of pickled and salted mushrooms will give the soup a refined taste.
• The bouillon cube can be replaced with dried mushrooms ground into powder, then the soup will be more satisfying and dense.
• Mushroom soups go well with many spices, such as black pepper, basil, cumin, garlic, rosemary, thyme, etc. However, despite such diversity, you should be very careful with spices, otherwise they can spoil and clog the natural mushroom aroma and taste.
• 2 tbsp will help to thicken and add density to the soup. pan-fried flour or semolina. The products are first diluted with 200 ml of broth, and then added to the main mass.
• French chefs claim that mushroom soup will fully open only after 3 minutes of strong boiling at the end of cooking and steeping for 20 minutes.
• Classic serving of mushroom soup - with crackers, herbs and sour cream. Add sour cream and garlic sauce separately.

So, you know all the subtleties, now let's take a closer look at how to cook delicious mushroom soup.

Mushroom soup made from frozen mushrooms

Frozen mushrooms can be used those that you find in the supermarket, for example, porcini or aspen mushrooms. They are all healthy and valuable sources of vegetable protein, and the broth is flavorful and satisfying. And if you want to make a soup with more calories, then cook it with meat broth. For a dietary option, cook in water.

• Calorie content per 100 g - 45 kcal.
• Number of servings - 2
• Cooking time - 35 minutes

Ingredients:

• Frozen mushrooms - 300 g
• Salt and pepper - to taste
• Potatoes - 1 pc.
• Leek - 1 pc.
• Butter - 20 g
• Carrots - 1 pc.
• Drinking water - 1.5 l

Making frozen mushroom soup:

1. Cover the mushrooms with water and boil for 15 minutes.

Chop the potatoes and add to the mushrooms.

Fry chopped carrots and leeks in oil and add them to the soup.

Cook the food, covered, until the vegetables are soft. At the end of cooking, add salt and pepper.

Mushroom champignon soup

Fragrant, delicious champignons will conquer the hearts of the most discerning gourmets! There is nothing easier than cooking a delicious soup with them, because they are easy and quick to prepare, and most importantly, they are safe for health, compared to forest ones.

Ingredients for champignon soup:

• Onion - 2 pcs.
• Champignons - 20-25 pcs.
• Butter - for frying
• Potatoes - 2 pcs.
• Salt and pepper - to taste
• Pasta - 2 handfuls
• Carrots - 1 pc.

Preparation:

1. Chop the mushrooms, add drinking water and cook for 1 hour.
2. Fry chopped carrots and onions in oil until soft.
3. After an hour, add chopped potatoes, fried vegetables and pasta to the mushrooms.
4. Season with salt and pepper and cook until all ingredients are cooked.

Mushroom soup made from dried mushrooms

The easiest way to prepare mushrooms for future use is to dry them. In addition, dried mushrooms retain all the beneficial substances and microelements, and most importantly, the flavor is revealed richer and they are easier to digest by the body. These mushrooms are stored in a dry place in a glass jar, cardboard box or paper bag.

Ingredients:

• Dried mushrooms - 70 g
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Salt and pepper - to taste
• Carrots - 1 pc.
• Drinking water - 1.5 l
• Butter - for frying

Step-by-step preparation:

1. Pour 200 ml of boiling water over the mushrooms and leave for half an hour. After that, when they swell, cut them and put them in a soup pot to cook. Pour in the water in which they were soaked.
2. After 20 minutes, add the chopped potatoes to the mushrooms.
3. After 10 minutes, add the chopped onion and carrots, which have previously been sautéed in oil.
4. Add salt, pepper and cook the soup until the potatoes are ready, then let it brew for a while.

Mushroom soup with cheese

Thick and hearty soup with mushrooms and cheese is especially relevant with the arrival of the first cold weather. It can become the most relevant dish throughout the winter.

Ingredients:

• Champignons - 500 g
• Cheese - 200 g
• Onion - 1 pc.
• Potatoes - 3 tubers
• Salt and pepper - to taste
• Carrots - 1 pc.
• Butter - 40 g

Preparation of mushroom soup with cheese:

1. Cut the potatoes and set them to boil.
2. Chop the champignons, grate the carrots, chop the onion. Fry the ingredients in oil for 3-4 minutes and add to the potatoes.
3. Season with salt and pepper.
4. Grate the cheese and add to the soup when all the ingredients are ready. Turn the heat to low and stir until the cheese is completely melted.
5. Let the dish sit for 10–15 minutes.

A delicious, nutritious and delicious mushroom soup with melted cheese perfectly warms you up on a chilly autumn evening. The win-win combination of mushrooms with a creamy note will not leave anyone indifferent.

Ingredients:

• Oyster mushrooms - 500 g
• Carrots - 1 pc.
• Processed cheese - 200 g
• Onion - 1 pc.
• Salt and pepper - to taste
• Butter - for frying
• Garlic - 1 clove

Preparation:

1. Sauté grated carrots, chopped mushrooms and onions in butter until golden.
2. Place the roast in a soup pan, pour in 1.5 liters of filtered water and cook for 4-6 minutes. Season with salt and pepper.
3. Grate the processed cheese, put it in the soup, boil and stir well until completely dissolved.
4. At the end of cooking, season the soup with garlic squeezed through a press.
5. Leave the soup for 10 minutes.