Mushroom soup puree with flour. How to cook mushroom puree soup: a recipe with various additions

Puree soups are already quite firmly rooted in our kitchen. One of the most popular of these soups, of course, is mushroom. It turns out to be very fragrant, and if cooked with cream, then also very tender. Try and surprise your home with puree soup prepared according to our simple and affordable recipes.

Mushroom soup-puree from champignons with croutons

Hearty, fragrant and very tasty - all this is about puree soup made from champignons, vegetables and cream. And crispy bread croutons only complement the taste of the soup, making it even more wonderful.

Ingredients:

Champignons - 300 g.
Carrot - 1 pc.
Onion - 1 pc.
Cream - 150 ml.
Parsley and dill greens - to taste
Salt - to taste
Vegetable oil - for frying
Crackers - for serving

Cooking method:

Rinse mushrooms well, peel if necessary. Cut them into slices (the size does not matter, since then all the ingredients will be crushed into a puree).

Peel the onion, cut into fairly thin half rings.

Peel the carrots, cut into thin rings or grate on a coarse grater.

Put the onions, carrots and mushrooms in a saucepan with thick walls and a bottom. Put on fire, pour in a little vegetable oil. Cook, stirring, for about 7-10 minutes. Make sure the onion doesn't burn.

Then pour about a liter of boiling water into the pan, mix. Bring everything to a boil again, cook for about 5 minutes. Salt, pepper. You can also add other spices, such as a little nutmeg.

Remove soup from heat. Blend all ingredients with a hand blender until pureed. If you find the soup too thick, you can add a little more boiling water to it.

Spill ready soup into the bowls. Sprinkle chopped herbs on top, and put pre-prepared breadcrumbs in the center of the plate.

Mushroom cream soup with sour cream and tarragon

chicken broth and sour cream dressing with tarragon make the taste of this soup absolutely unforgettable. Try and cook it!

Ingredients:

Mushrooms (champignons or porcini) - 100 g.
Onion - 1 pc.
Chicken broth - 300 ml.
Cream - 100 ml.
Sour cream - 100 ml.
Olive oil - for frying
Salt - to taste
Nutmeg - to taste
Tarragon - to taste

Cooking method:

Peel the onion, cut into half rings.

Pour the olive oil into the saucepan where the soup will be cooked, put on fire. Put the chopped onion there, fry it until soft (just a few minutes).

Rinse the mushrooms, cut into slices. Add them to the onion, fry together over low heat for about 10 minutes.

Then pour chicken broth to the onions and mushrooms - this way our soup will turn out richer and tastier. Bring the broth to a boil, add chopped herbs to it. Let the soup simmer for 2 minutes, then remove from heat.

Cool slightly and then grind with a hand blender into a porridge.

Return to the fire again, pour the cream into the pan room temperature. Stir. Bring to a boil and remove immediately. Salt, add a little nutmeg. Leave to cool while preparing the dressing. To do this, beat sour cream with chopped tarragon with a blender. Pour the puree soup into bowls, season with sour cream and sit down at the table.

Mushroom cream soup with potatoes

If you add potatoes to the mushroom soup puree, you get a very thick and hearty meal, which may become great option lunch or dinner.

Ingredients:

Champignons - 300 g.
Potatoes - 4 pcs.
Onion - 2 pcs.
Cream (20%) - 500 ml.
Salt - to taste
Ground black pepper - to taste

Cooking method:

Fill a pot with water, put on fire. Peel the potatoes, rinse, cut into medium pieces and boil in salted boiling water until soft.

Peel the onions, cut into half rings or rings.

Rinse the mushrooms, peel if necessary, and then cut into thin slices. Put the onions and mushrooms in a pan with heated vegetable oil. Cook, stirring, for about 10 minutes.

When the potatoes are ready, remove them from the heat and drain the water into a separate container.

Put mushrooms with onions in a pan with potatoes. Pour in the cream, and add salt and a little black pepper. Beat all this mass with a blender, and then evaluate the final consistency. If the soup seems thick to you, it can be diluted with water in which the potatoes were boiled. This way you can adjust the consistency to your liking.

Serve the finished soup puree with toasted bread.

Mushroom soup puree in a slow cooker

The slow cooker will help you quickly and without extra hassle cook delicious mushroom soup. The secret of it amazing taste lies in the fact that we use for its preparation both ordinary store-bought champignons and fragrant dried forest mushrooms.

Ingredients:

White dried mushrooms - 50 g.
Champignons - 500 g.
Dried mushrooms - 200 g.
Garlic - 3 cloves
Cream (20%) - 200 ml.
Onion - 2 pcs.
Salt - to taste
Ground black pepper - to taste
Vegetable oil - for frying

Cooking method:

Put dried forest mushrooms in a saucepan and pour over warm water. Leave for 2-3 hours.

Peel the onion, cut into thin half rings.

Peel the garlic, cut in half.

Turn on the multicooker in the "Baking" mode, pour a little vegetable oil into the bowl.

Put onion and garlic in a bowl, fry for a few minutes.

Remove the soaked mushrooms from the water, coarsely chop into a multicooker bowl.

Slice the mushrooms there. Stir, simmer everything together in the "Baking" mode for 30-35 minutes.

After the beep, pour 500 ml into the multicooker bowl. water. Stir, salt and pepper. Turn on the "Baking" mode again for 40 minutes.

At the end of the time, open the lid. If there is water left in the bowl, drain it.

Shift everything prepared ingredients into a saucepan, beat with a hand blender until a porridge.

Then pour the cream into the puree, mix and pour the soup into the multicooker bowl again. Cook in the "Heating" mode for 20 minutes, then serve.

Very delicate in texture and fragrant mushroom puree soup can be cooked in enough a short time. The only element of complexity present in this recipe is the presence of an immersion or stationary blender in the kitchen arsenal. Only by using this kitchen helper can you achieve the necessary delicate texture of the first course. Therefore, a little earlier, for example, such a dish was simply not available to our mothers or grandmothers.

A creamy consistency can be achieved by adding fresh cream during the cooking process. This is an important touch. The fatter it will be milk product the more nutritious the final dish will be. When choosing spices, it is better to give preference to a neutral taste so as not to interrupt the saturated mushroom flavor. Greens can be used absolutely any, it is desirable that it be in fresh. Wonderfully sets off taste palette fresh basil, but fragrant dill also goes well with the rest of the ingredients in this soup.

Taste Info Puree Soup / Mushroom Soup / Mushroom Cream Soup

Ingredients

Fresh champignons - 400 gr.;
Cream 20% - 200 ml;
Potatoes - 400 gr.;
Onion - 1 pc.;
Dill - 3 sprigs;
Vegetable oil - 3 tbsp. l.;
Salt, spices to taste.

How to cook creamy mushroom soup

Rinse fresh mushrooms and dill in cold water. Peel the onion and potatoes, which are cut into small cubes.

Put the sliced potatoes in a saucepan and cover it with a small amount of bottled or filtered water (about 1 liter). Let simmer over medium heat until the potatoes are cooked.

Randomly chop the onion.

Cut fresh mushrooms into small and not very thick plates.

Pour the specified amount of oil into a heavy-bottomed pan. Lay out the mushroom plates and chopped onion. Start frying the mushroom mixture over moderate heat until pleasantly golden color mushrooms.

Fifteen minutes after the moment of boiling water in the pan, put the fried onion-mushroom mixture to the potatoes. Boil all the ingredients together for no more than five minutes, reducing the heat to the very minimum.

Add finely chopped dill to the pot. Salt immediately and season with your favorite spice if desired.

Following the greens, pour cream into the soup in full. Wait until the dish boils, and immediately remove from the stove.

Now it remains to turn the already prepared mushroom soup into a puree soup. To do this, use an immersion blender. Dip the kitchen appliance directly into the hot mass, turn it on and bring to the desired consistency. Can be varied from lightly ground soup puree to full homogeneous mass: according to your preference. If you are the owner of a stationary blender, then simply pour all the soup from the pan into a glass of a blender and bring it to the desired consistency in the same way. Pour the champignon soup puree into beautiful broth bowls and take a sample.

Cooking Tips:

Instead of fresh champignons you can use frozen mushrooms. Of course, champignons can now be bought all year round, but if you bought and left a surplus, then feel free to freeze them. This will not give a significant change in the taste of the finished soup.
Instead of champignons, you can use oyster mushrooms, they also do not need long-term thermal preparation and are cheaper than champignons.
Serve the creamy soup with crunchy croutons on a separate serving plate, and they will be very pleasantly combined with the delicate texture of the dish. You can cook them in the oven by drying the diced bread, laid out in one layer on a baking sheet, for several minutes. No spices or even salt should be added to such crackers.
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Mushroom soup-puree from wild mushrooms

In some families, picking mushrooms in the fall becomes a real tradition, and dishes prepared from these gifts of the forest are loved by many people. Simple yet delicious mushroom soup forest mushrooms will become very hearty option first course dinner for the whole family. This soup is perfect for vegetarian or healthy people. diet food, because it contains a minimum of ingredients that are very well combined with each other. To prepare this soup, you can use both fresh forest mushrooms and frozen or dried blanks so you can enjoy it at any time of the year.

Ingredients:

Forest mushrooms - 500 gr;
Bottled water - 1 l;
Potatoes - 3 pcs;
Onion - 1 pc;
Vegetable oil - 3 tbsp;
Cream 10% (or soy milk- for vegans) - 250 ml;
Salt, spices to taste;
Fresh herbs for decoration.

Cooking:

Start by preparing the mushrooms. You can use any forest mushrooms, including honey mushrooms, boletus, boletus and boletus. This recipe uses chanterelles. Rinse the mushrooms thoroughly and cut them. Remove wormy and non-edible pieces.
Cover the sliced mushrooms with clean bottled or filtered water and place over medium heat. After the water boils, remove the resulting foam. Boil one and a half fresh mushrooms, add if necessary after boiling the water. If you use frozen forest mushrooms, then 15 minutes is enough for cooking, because. they are already pre-cooked.
Peel and cut the potatoes randomly. Add it to boiled water. Salt and season with spices. For forest mushroom soup, it is best to use dried thyme and marjoram. These seasonings are very well emphasized by the mushroom flavor of the dish. Bring the soup back to a boil and simmer with the lid closed for 15-20 minutes.
Fry finely chopped onion in vegetable oil until golden brown. Add it to soup.
When the soup is ready, put a few chanterelles on a plate, we will use them for decoration. Puree the remaining mushroom soup with a blender. Then pour cream or milk into the pan and beat well again with a blender. Adjust the consistency to your liking.
Pour the soup into serving bowls, garnish with herbs and mushrooms on top and serve. In addition to wild mushroom soup, you can serve croutons from white bread.

Cooking Tips:

If you come across wormy mushrooms, do not rush to throw them away immediately. Dip the mushrooms in cool water and the worms themselves will begin to crawl out of them. Then change the water. Do this until you completely get rid of the worms in the mushrooms. In no case do not pour forest mushrooms hot water- so all the worms inside will die, and it will no longer be possible to drive them out of their shelters.
If desired, cream or milk can be completely excluded from the recipe. Then from the soup-puree will disappear creamy note, which will be replaced by a rich mushroom aroma and taste.

Mushroom cream soup with chicken

The combination of chicken and mushrooms has long been loved by many housewives. These products can be used to make many delicious meals, including mushroom soup with chicken. Delicate texture and pleasant taste children really like this soup, and therefore this soup the best option nourishingly feed the kids for lunch.

Ingredients:

Chicken fillet - 250 gr;
Champignons - 300 gr;
Potatoes - 2 pcs;
Onion - 1 pc;
Vegetable oil - 2 tbsp;
Cream 10% - 150 ml;
Salt, pepper to taste.

Cooking:

Rinse chicken fillet in cold water and cut into small pieces. Pour 1 liter of clean water and put on fire. When cooking chicken, do not forget to remove the foam from the surface of the broth so that it does not spoil the taste of the future dish.
Peel potatoes and cut into small cubes. After boiling water in a saucepan, send the potatoes to the chicken. Salt a little.
To prepare this soup, you can use any mushrooms, such as champignons, oyster mushrooms or frozen porcini mushrooms. If necessary, peel them, cut into slices and fry in vegetable oil along with chopped onions until a delicious golden crust appears.
After the potatoes and chicken are cooked together for 15 minutes, add the contents of the pan to them. Cook on the stove for another 10 minutes.
Using an immersion blender, blend the soup to desired consistency. Season it black ground pepper and pour the cream into the saucepan. Whip the soup well again with a blender.
Serve mushroom puree soup with chicken on the table, garnish with fresh herbs if desired.

Cooking Tips:

For a lighter soup, omit the cream entirely or replace it with milk.
Try not to overload the soup with spices to keep the pure mushroom aroma and taste, especially if you are cooking for children.

Mushroom cream soup with cheese

When everyday first courses get too bothersome, surprise your loved ones new variation cheese soup- Mushroom cream soup with cheese. To prepare it, you will definitely need an immersion or stationary blender, which today is in the arsenal of almost every housewife. This surprisingly tender and fragrant soup with its creamy taste will not leave any household indifferent.

Ingredients:

Champignons or oyster mushrooms - 300 gr;
Potatoes - 3 pcs;
Onion - 1 pc;
Vegetable oil - 3 tbsp;
Processed cheese - 100 g;
Salt, spices to taste;
Fresh herbs for decoration.

Cooking:

Peel the potatoes and cut them into small pieces. Boil 1 liter of clean filtered or bottled water in a saucepan and add potatoes to it.
Wash the mushrooms, cut into thin slices. Finely chop the onion. Fry the onion and mushrooms in vegetable oil until golden brown.
After the potatoes have been cooked for 15 minutes, add the contents of the pan to them. Salt, season with spices, such as sweet curry or thyme. Don't overdo the seasoning to keep it tender. creamy taste soup. Cook over low heat for 10 minutes.
Grate melted cheese fine grater or chop finely with a knife.
Add to boiling mushroom soup processed cheese. Stir thoroughly until the cheese is completely dissolved in the soup. Use only regular processed cheese without additives, so as not to spoil the final taste of the dish.
Once the cheese has completely dissolved, turn off the stove and start turning the dish into a soup puree. Using an immersion blender, blend the contents of the pot to the desired consistency. If the soup is too thick, you can dilute it with a little hot water. clean water or cream, but in the case of the latter, the puree soup will become heavier and fatter.
Serve on the table, garnished with finely chopped fresh herbs.

Cooking Tips:

All puree soups are recommended to be served with crispy white bread croutons. They go very well with the delicate creamy texture of the soup.
This puree soup can be prepared with chicken. Boil the chicken fillet with potatoes, and then also turn it into mashed potatoes with a blender. Thanks to the addition of poultry, the cream cheese soup will become more satisfying and gain rich taste.
Mushroom puree soup can be served with finely grated hard cheese, such as parmesan. This technique will give the soup an even more creamy flavor.
Mushroom soup puree can be boiled from dried mushrooms, for this they need to be soaked in water for an hour, it is also recommended to cook them for about an hour. If the mushrooms are clean, then the water in which they were soaked can not be drained and boiled in it.
We talked more in this recipe.

Initially, mushroom soups were truly European.

But due to the ease of preparation and incredible taste actively spread throughout the world.

Now in most countries, mushroom soups are valued on a par with meat dishes.

There are different variations of cooking in Russian, European, and Asian cuisines.

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Wild mushroom soup with cream - an incredibly delicate variety of the dish which came to us from Sweden. Lightweight and healthy soup perfect for a summer lunch.

The recipe uses fresh forest mushrooms - boletus, boletus, boletus. Ordinary champignons bought in the store are also suitable. Can be used frozen or dried product- the taste of the dish will not change from this.

Benefits for the body

Mushroom soup is a rare example of a tasty, satisfying, low-calorie and healthy dish. Its advantages:

There are only 50 calories in 100 grams of mushrooms. However great importance have other ingredients, for example, heavy cream and butter in the soup will increase its calorie content.
It contains a large number of vitamins, macronutrients and amino acids. The use of mushrooms has a good effect on mental activity and prevents the appearance of atherosclerosis.
Mushroom soup is a storehouse of B vitamins. They are indispensable for the functioning nervous system improve the condition of the skin, hair, nails.
Vitamin PP, necessary for blood vessels and hematopoiesis, is also found in mushrooms. The same volume is present only in beef liver.
Iodine, potassium, copper and zinc in the structure of mushrooms prevent heart disease and the occurrence of viruses. Calcium and phosphorus are necessary for strong bones - there are as many of these vitamins in mushrooms as in fish.

In addition, mushroom soups are quite satisfying, which is very important for those who are on a diet. Also this perfect lunch for vegetarians or those who fast.

Everyone knows the benefits of vegetables, if you want to be healthy, cook mashed soups from, or,. All these soups will be given spicy taste.

Creamy Mushroom Recipe

Complexity: average.
Time for preparing: 60 minutes.
Dish type: first course.

For preparing 6 servings of tender mushroom cream soup with cream you will need the following ingredients:

Forest mushrooms (fresh or frozen) - 600 gr.
Potatoes - about 400 gr.
Bulb large - 1 pc.
Small carrot.
Water - 1 l. Depending on the desired thickness of the soup, you can use from 800 ml. up to 1.5 l. water.
Cream 20% fat - 400 ml.
Salt, pepper to taste.
Oil for frying - butter or olive. Butter will give a richer taste to the soup, and olive will not harm the figure.

Advice! You can also use your favorite spices. The recipe used savory (1 tsp), marjoram (1 tsp) and dried thyme (0.5 tsp).

Well suited to mushroom soup nutmeg, allspice and paprika. You should refrain from adding garlic and suneli hops - these seasonings can kill the taste and aroma of mushroom soup.

Additional components:

a few slices of bread to make croutons;
parsley for decoration.

Step-by-step instruction:

Sort fresh mushrooms, clean them and rinse well. If frozen mushrooms are used and they have been well cleaned and washed before freezing, they do not need to be thawed. dried mushrooms need to cook longer.
Put the prepared mushrooms in a saucepan, pour cool water and put on a slow fire. After boiling, cook for about half an hour.
While the mushrooms are cooking, you need to prepare the rest of the products: peel the potatoes and cut them into arbitrary pieces, onions into a medium cube, grate the carrots on a coarse grater.
After the mushrooms are boiled, remove the fourth part of the mushrooms from the broth and remove to a separate plate. It is better to choose neat, even slices: they will decorate the future soup. Do not pour out the broth after cooking - it is he who will give the dish a delicate mushroom flavor.
Send potatoes to the broth with the remaining mushrooms and fragrant herbs. You do not need to salt the soup yet: this happens at the very end.
Bring the soup to a boil and simmer for about 10 minutes. At this time, fry the carrots and onions in butter or olive oil for several minutes (until the onion is transparent).
Send the prepared frying to the soup, now you can add salt. Cook for about 5 more minutes.
Then pour the contents of the pan into a blender bowl, you can use an immersion blender. Whisk evenly until creamy. No need to worry if the soup turns out very dark - after adding cream, it will brighten noticeably.
Heat the cream to a boil in a small saucepan. Gradually pour the cream into the whipped cream soup.
Fry the remaining boiled mushrooms and also add to the pan. Stir, heat the contents again over low heat, stirring constantly. fragrant soup ready! Serve it hot, garnished with parsley sprigs and croutons.

How to cook wild mushroom soup puree, you will learn from the video:

Puree soups go well with crackers, especially homemade ones. To prepare croutons, you need to cut several pieces of bread into cubes, put on a baking sheet in one layer and dry in the oven. Cooking time is about 5 minutes at 200°C.
Barley, rice, vermicelli, pasta are often added to mushroom soups instead of potatoes. It will well decorate the taste of the dish by adding processed cream cheese. You can just sprinkle the finished soup in a bowl with grated cheese - it will give the first dish an unusual taste.
Mushroom soup reveals all its taste qualities not right away. You should not serve only a cooked dish to the table: it is better to let it brew for about half an hour. However, do not keep it in the refrigerator for more than 4 days.

Useful Tricks

Wormy mushrooms should not be thrown away immediately- they need to be filled cold water. The worms will start crawling out. They need to be washed off and the operation repeated several more times until all the worms are destroyed.
It is impossible to pour wormy mushrooms with boiling water: this way the worms will not be able to get out and will die inside the vegetables.
If the quality of the mushrooms is in doubt, you can cook them together with a whole peeled onion. If it turns blue, the mushrooms are poisonous., they cannot be used. If the onion remains light, the vegetables can be safely cooked.
To add thickness and richness to mushroom soup, part of the boiled potatoes can be grated or mashed and leave the rest in the pan in pieces. Starch or flour are also suitable for this purpose - a small amount of diluted in cool water and slowly poured into the broth.
The broth from dried mushrooms most often has a dark, unattractive color. To make it lighter and more beautiful, you need to boil the mushrooms for about 5 minutes, drain the water and refill with clean boiling water.
To give the champignon soup the flavor of wild mushrooms, you can grind a few dried porcini mushrooms in a coffee grinder. Add the resulting mixture to the dish 10 minutes before cooking.

With tricks and useful tips when cooked, this dish will conquer the whole family and become a favorite treat for adults too. Soups from any mushrooms will be tasty and healthy, and puree soups are very fond of children. The most important thing is to remember the precautionary rules when choosing wild mushrooms in order to avoid health problems.

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When summer, due to increased rainfall, is fruitful for mushrooms, Mother Nature covers almost everything in the forest with a thick carpet of russula, boletus, champignons, in some places even white will come across. Therefore, it is simply a sin not to cook fragrant puree soup from fresh mushrooms, which will decorate any table, whether it's a formal reception or just a warm family dinner.

Soup by its nature is very light, tasty and inexpensive dish, which, you see, is also important. It can be made with just about anything in the fridge. It is enough to have a piece of meat, the right vegetables and "voila" - the dish is ready. In our case, the delicacy can turn out to be completely budgetary if there is a desire to walk through the forest with a basket in hand. But it's worth it, because the puree soup with fresh mushrooms and meat has such a delicate texture that every child and adult will appreciate it. So, let's look at how to properly cook wild mushroom cream soup.

Soup puree from a mixture of fresh mushrooms

This recipe is not quite a classic, because few people cook such a dish every day at home. It rather belongs to the category of restaurant delicacies. But this is not at all a reason to have a fear of "haute" cuisine. After all, each of us can be the same chef, just not in establishments Catering, but at home. How much room for imagination here! And believe me, dishes prepared with love for your loved ones turn out to be much more delicious and refined. It's time to shoot videos and take mouth-watering photos!

To prepare such a first course, any mushrooms are suitable, it can be boletus, camelina, champignon, honey agaric, oiler, obabok, oyster mushroom, or any other that the forest will “give” you or the store will offer.

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

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

Ingredients

Servings: - +

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

per serving

Calories: 123 kcal

Proteins: 4.3 g

Fats: 6.2 g

Carbohydrates: 15.35 g

1 hour. 40 min. Video recipe Print

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So, the treat is ready! Fresh mushroom soup should be served warm. Pour it into bowls and decorate with herbs. It tastes best with hot croutons.

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

Fresh mushroom soup with potatoes

To make it more satisfying and high-calorie, you need to make soup with potatoes. Barley, rice or vermicelli can replace it. But they are still used for traditional recipes. A big plus of the first courses is that the taste only gets better from the variety of ingredients. You can experiment, try several options, and in the end choose the best one for you. In any case, the fragrant puree mass of this delicacy will appeal to everyone.

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

Time for preparing: 70 minutes

Servings: 4

The energy value

caloric content - 153.9 kcal;
proteins - 4.9 g;
fats - 7.3 g;
carbohydrates - 21.4 g.

Ingredients

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

Step by step cooking

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

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

In this way, mushroom puree soups not only highly nutritious, but also beneficial for digestive tract. They contain many vitamins that have a positive effect on our body. No wonder they are so popular now, including in the diet of people who adhere to proper nutrition. Without any doubt, their impeccable taste will win the heart of any gourmet. So do not be lazy to indulge yourself with delicious. And if you want to do something simpler, cook mushroom noodles in a multicooker. For a more delicate taste, the cheese can be melted directly in the bowl, adding it to the scalding soup. Enjoy your meal!

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Calories: Not specified
Time for preparing: Not specified

Among all mushrooms, champignons are the most accessible, so they are most often used in the preparation of the most different dishes- from gourmet and pates to everyday soups and. Of course, they are inferior in taste to wild mushrooms, but it is very easy to fix this: use spices, cream, sour cream, herbs, garlic, soft and hard cheeses, and you will see that you can cook delicious and varied food from banal champignons.
Mashed potato soup with mushrooms is just being prepared with champignons. The recipe can be either lean (or vegetarian) without the addition of meat and dairy products, or more nutritious, on chicken broth or with cracklings, sour cream, cream. Vegetables do not have to be cut as finely as in the recipe, to save time and effort, you can make large cuts. But then mashed potato soup with mushrooms, you will have to cook longer, and when frying, the vegetables will not have time to soak in oil. Choose the option that suits you and cook to your health!

Ingredients:

Potato - 4-5 medium tubers;
- carrots - 1 large;
- onion - 1 pc;
- fresh champignons - 250 gr;
- water - 1 liter;
- pork fat - 60-70 gr. (or 2-3 tablespoons of vegetable oil);
- cream or sour cream - 100 ml;
- greens - of your choice, any;
- black pepper - 2-3 pinches;
- salt - to taste;
- crackers - for serving to the table.

Recipe with photo step by step:

We cut the potatoes into strips or medium-sized cubes so that they boil better. We clean the champignons, cut the leg, if there is damage, we cut out these places. Cut large mushrooms into slices, cut small ones in half. A few small mushrooms can be left whole or halved and, after frying, set aside to serve mashed potato soup with mushrooms.
.

We cut the carrots arbitrarily - into cubes, slices or straws. In this case, it is undesirable to use a grater, carrots will absorb a lot of oil, the soup will turn out to be very high-calorie. Finely chop the onion, half rings or cubes.

The basis for the soup can be both water and chicken, mushroom, vegetable broth. Pour the potatoes into the boiled liquid, add some salt. After boiling, reduce the heat to a minimum, cook the potatoes until they become soft.

For a lean (vegetarian) option, pour oil into the pan. If you cook soup with the addition of meat or dairy products, then you can melt lard, melt fat from pieces of lard, or use butter to fry vegetables and mushrooms.

Pour the chopped onion into the hot fat, after moving the cracklings to the side. Fry for about three minutes, then remove the cracklings with a slotted spoon or spatula.

Add carrots to the softened onion. Mix, simmer over low heat until the carrots absorb the oil and become soft.

Pour the mushrooms to the vegetable fry, mix carefully so as not to damage the slices. If you do not plan to decorate the soup with fried mushrooms when serving, then you can cut them smaller and quickly fry until creamy.

The potatoes will be ready by this time. We send mushrooms and vegetables to the boiling broth, stir. Cook for about five minutes, checking the softness of the carrots and potatoes.

We rearrange the pot with the soup on a stand, let it cool slightly. With an immersion blender, grind the contents of the pan to a consistency thick puree. Part of the broth before grinding can be selected in order to later adjust the density of the puree soup.

By adding broth or water, we give the soup the desired consistency. We return to the burner with a quiet fire, warm it up. Before turning off, add cream or sour cream to the soup, add some salt to taste.

We leave the finished mashed potato soup with mushrooms under the lid to brew. When serving in plates, add fried mushrooms, a few slices of carrots, sprinkle with herbs and ground black pepper. Serve with crackers and sour cream, if appropriate. Enjoy your meal!

Author Elena Litvinenko (Sangina)