How to prepare puree soup from dried mushrooms. Recipes for mushroom soup made from fresh and dried 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 pick 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.

Recipes mushroom soup:

Recipe 1: Mushroom soup puree

No, perhaps more tender soup 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 from dried mushrooms It will turn out fragrant, 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.

Bye dried mushrooms boil, 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 with a fragrant dish even in the harsh 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 fried carrots and onions to the soup, let cook for five minutes and pour into the pan semolina. 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 will be used forest 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 likes this soup because of its 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 to the dish. 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 roast and mashed potatoes to the pan, 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 follow 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
1 small tomato
1 medium sized 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 or 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 and delicate dish- this is mushroom soup with melted soup. You will need a soft processed cheese like “Friendship” or even pasty 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 fried mushrooms and onions to the soup and cook for another 15-20 minutes.

Chop the parsley finely 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 saute it 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 onion fry, 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 on mushroom broth, it turns out incredibly aromatic, but if you add more chicken broth, 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, remove noise and add salt, making small fire.

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.

Today, puree soups are becoming increasingly popular. Of course, recipe options sufficient quantity. One of them is a hearty mushroom puree soup with dried mushrooms. You can use any mushrooms to your taste for this dish.

The recipe for both dishes includes the following components:

100 grams of honey mushrooms;
carrot;
bulb;
2 liters of water;
refined oil;
spices.

To make this creamy dried mushroom soup recipe, you will need to add a small amount of white sauce.

Making puree soup

To reduce the cooking time, you must first soak the mushrooms in cold water. Within 2 hours they will soften and then they can be used.

Transfer the prepared mushrooms into a saucepan, add water and simmer over medium heat. At this time, peel the potatoes and throw them into boiling water. When the vegetable is cooked, puree it.

Place the boiled honey mushrooms in a frying pan and fry in oil. Peel the carrots and onions. Finely chop the onion and grate the carrots. Transfer to honey mushrooms. Simmer the food on low heat until it becomes soft.

Then put the mixture into a blender and blend. Then connect with mashed potatoes. If necessary, add a little water or milk, season the soup, put it on the fire and bring to a boil.

When serving, the finished stew can be decorated with herbs.

How to make cream soup

Based on the prepared puree soup, you can make Mushroom cream soup. The recipe for the dish includes flour and milk, from which you need to make white sauce and then slowly pour it into the soup.

To prepare the sauce, fry a spoonful of flour in a frying pan, adding a little milk. Mix everything well so that there are no lumps left.

In order for the soup to have a more delicate consistency, in the already ready dish you need to put grated cheese.

This nutritious and flavorful dish is well suited for the everyday menu.

Chowder with dried chanterelles

The creamy soup recipe includes the following products:

250 ml broth;
250 ml cream;
2 potatoes;
half a glass of dried mushrooms;
lean is not enough;
spices.

Place the chanterelles in the pre-cooked broth and leave them in it for about an hour.

The broth can be prepared with vegetables or meat.

When set time passes, the pan should be put on fire. Then peel the potatoes, cut them into medium cubes and add to the chanterelles. Boil.

Next, peel and chop the onion. Heat oil in a frying pan, add onion. Fry before purchasing golden brown crust over medium heat. Then transfer the onions to the pan. Cook the stew until the potatoes are soft. The fire should be medium.

Once the potatoes are ready, slowly pour in the cream. Add salt and pepper. Using a blender, blend all ingredients into a homogeneous mass. Then return the soup to the heat and bring to a boil.

Dried mushroom soup is ready to eat.

Creamy mushroom soup

The stew recipe includes the following ingredients:

500 grams of mushrooms;
liter of water;
bulb;
carrot;
3 potatoes;
half a liter of 10% cream;
butter;
spices.

Initially, you should rinse and soak the mushrooms for 2 hours. Then they need to be boiled for half an hour. Received mushroom broth pour into container. The mushrooms must cool.

Peel the potatoes, cut them as desired, and send them to cook, adding salt to the water. Chop the onion into small cubes and fry in butter. Cut the carrots into circles and add them to the onions. Fry for about 5 minutes. Then you need to add the mushrooms and fry everything together for 5 minutes.

After the potatoes are ready, pour the broth from them into a container. Make mashed potatoes. Add cream to it, mix well. Then you need to dilute the puree using mushroom and potato decoction. The consistency should resemble kefir.

Grind the fried mushrooms, onions and carrots through a meat grinder or use a blender. Combine with puree. Send the soup to the fire, the mixture should boil. Turn the heat to low and cook the stew for 5 minutes. Add salt and pepper. Cover with a lid and let sit for 30 minutes.

The dish of dried mushrooms is ready.

Mushroom soup with porcini mushrooms

The soup recipe includes the following ingredients:

40 grams of dried white mushrooms;
300 grams of potatoes;
liter of water;
vegetable oil;
a tablespoon of flour;
salt.

First you need to soak the mushrooms, leaving for 2 hours.

When using store-bought ones, it is better to rinse them several times, catching them out of the water with your hand, since such mushrooms always leave sediment.

The finished soaked specimens should be soft. They need to be put into a saucepan and set to cook. Be sure to remove any foam that forms; there may be debris.

While the broth is preparing, you can peel and chop the potatoes. Place it in a saucepan and cook along with the mushrooms. While cooking the potatoes, catch a couple of mushrooms from the pan and chop them finely. Then fry in oil, seasoning with salt. Fry until it starts to smell strong fried mushrooms. After this, they need to be removed from the pan, leaving the oil. This method enhances the aroma of the finished dish.

Add flour to the remaining oil and fry until golden brown. Gradually add broth from the pan with the soup being prepared. You should get a homogeneous mixture. Next, make mashed potatoes and mushrooms. Pour in the prepared thickener and add salt. Place on the fire and let it boil.

Meanwhile, grind 5 grams of dried product. Remove the soup from the heat and add mushroom crumbs to it, stir. The dish should sit for 5 minutes before serving.

When serving, season the soup with prepared fried mushrooms.

There is nothing complicated in preparing such creamy soups from dried porcini and other types of mushrooms. The main thing is to follow the suggested recipe.

Decision to cook for lunch creamy soup of dried porcini mushrooms did not mature by chance. The day before, my daughter was in some cafe and treated herself to a similar soup there. Her boyfriend was absolutely delighted with this soup and asked her to prepare exactly the same soup for him.

Since my daughter is still good at cooking, she asked me to make her detailed instructions on preparation, which I immediately started.

Fortunately, I stored mushrooms in the fall and dried them myself. As a result, I got 5-6 servings of thick, aromatic soup. If the soup is not seasoned with sour cream, milk or cream, then it can easily be classified as lean soups, and with sour cream it is suitable for dietary nutrition.

Dried porcini mushrooms – 50 g.
Water – 2 l.
Onion – half a medium sized onion
Carrots – half a medium sized carrot
Potatoes - 1 pc. optional, if you want the soup to be more nutritious
Vegetable oil for frying – 1 tablespoon
Sour cream, milk or cream - for adding to the finished puree soup
Flour – 1 tablespoon

Porcini mushroom soup - recipe.

For a rich soup, soak in cold water for at least two hours. Naturally, rinse the mushrooms before soaking.

After this time, strain the mushroom infusion through a sieve lined with a layer of filter paper (if you don’t have such paper, you can simply use gauze). Rinse the mushrooms thoroughly in running water, in case there are still grains of sand on them. Peel the onions and carrots, cut the onions into cubes, grate the carrots on a fine grater.

Fry onions and carrots in vegetable oil. When the onions and carrots become soft, add the washed mushrooms to the pan. Then transfer the contents of the frying pan into a large bowl and beat everything with a blender. You should end up with a smooth puree. Fry a tablespoon of flour in a thick-bottomed pan without oil. When the flour is warm enough, pour a little mushroom broth into the pan, stir with a whisk so that no lumps form. Then transfer the mushroom puree into the pan.

Add a little mushroom broth again. So, constantly stirring the soup with a whisk and gradually adding mushroom broth, bring the puree soup to the desired consistency, depending on what kind of soup you like, thick or thinner. Now you need to decide whether to add potatoes to the soup. You can simply grate the potatoes on a fine grater and add them to the soup.

Personally, I prefer soup without potatoes. In any case, all you have to do is bring the soup to a boil, cook it for another ten minutes, then add salt. That's it, the creamy soup of dried porcini mushrooms is ready. Before serving, add sour cream, cream or milk to the soup. Dried porcini mushroom soup at the same time it will be enriched with a creamy taste and will become more pleasant in color.

Rich pleasant taste and the aroma of mushroom soup warms well in the cold, giving strength and energy, saturating it with useful substances. You can prepare mushroom puree soup from dried mushrooms, frozen or fresh. There are many different recipes And general recommendations, which will help you cook this first dish correctly, correctly combine flavors and use seasonings.

General principles

You can make soup from different mushrooms. If you plan to cook it from the collected fresh product, then it is first cleaned and washed. Dried mushrooms are first soaked and boiled separately, and frozen mushrooms are often used without first thawing so that they do not lose their useful substances and did not turn into an unpleasant slippery mass. They are simply immediately immersed in boiling water.

At the classic cream of mushroom soup, the recipe of which is modified by many, has a thick, homogeneous consistency, but not so much that a spoon stands up. This uniformity is achieved by using a food processor or blender. If the soup turns out to be very thick, then it is diluted with broth or warm liquid cream. To heat the dish, use a microwave or do it over low heat, constantly stirring the contents of the pan. In addition to mushrooms, you can add various additives, For example:

potatoes, carrots, onions;
vermicelli, noodles;
buckwheat, pearl barley, rolled oats;
broccoli, cauliflower;
peas, beans;
zucchini, eggplant;
sea or Chinese cabbage;
spinach, pumpkin;
fried bacon;
prunes;
petiole celery;
chopped nuts;
seafood;
cream, cheese.

But first they choose mushrooms. IN fresh It is convenient to use oyster mushrooms and champignons, which are easy to buy at any time of the year. In frozen or dry form, it is better to choose forest mixtures. But the most nutritious, rich and aromatic dish It will work with saffron milk caps or porcini mushrooms. Less nutritious are milk mushrooms, aspen mushrooms, and boletus mushrooms.

It is quite easy to make cream of mushroom soup. Recipes from honey mushrooms, moss mushrooms, boletus and russula have low nutritional properties. But low calorie content goes well with excellent taste. But still, they are most often prepared from champignons. Young mushrooms with a dome-shaped cap and white plates are selected for cooking.

Cleaning mushrooms

Of course, choosing a product is half the battle; you also need to clean it properly. Many housewives limit themselves to only rinsing with water. Professionals agree that clean fresh mushrooms Just rinsing is enough, but damaged or dirty specimens need to be thoroughly cleaned. Champignons are never pre-soaked, as they tend to absorb moisture.

Forest raw materials require more thorough cleaning. Mushroom stems are washed and cleaned of dirt, and any stuck debris is removed from the caps. If you come across a wormy or spoiled mushroom, soak it in salt water.

From old mushrooms, remove the pulp damaged by insects and worms and wash thoroughly. For convenience, you can cut the product. The upper part is scraped off from young specimens. If the cap is large, it must be cut to make sure there are no worms.

After these simple preparations, you can proceed directly to choosing a recipe and cooking.

You can cook the dish in a saucepan or slow cooker, add dairy products for taste, roast meat for satiety, and season with your favorite spices.

Classic creamy champignon soups

A simple lean soup has dietary properties, since the broth is prepared with vegetables. It can be consumed during fasting or while following a diet for weight loss. At the same time, he fights hunger well. The dish is served garnished with dill sprigs and fresh croutons. Add yogurt or low-fat sour cream to taste. Prepare this tasty soup can be from the following products:

champignons - about 300 g;
three potatoes;
carrot, onion;
several cloves of garlic;
spoon of flour.

Vegetables (potatoes and carrots) are peeled and sent whole to a saucepan to cook over medium heat. The water is slightly salted. Separately, chopped mushrooms with chopped onions are fried in a frying pan, adding a spoon wheat flour. Place this mixture in a blender, add soft boiled vegetables and make puree. Return to the pan and heat through. That's it, now you can consider the cooking finished.

If you want to get a dish with a rich taste and a pleasant creamy aroma, then you need to use cream. They will give the soup a light shade. It is also served with herbs, croutons and sour cream. Even children like it, because it turns out very rich and tender. Cooking set necessary products slightly different:

half a kilo of champignons;
four potatoes;
bulb;
half a liter of cream;
greenery.

The onion is peeled, chopped into smaller pieces and fried in oil until golden brown. Add champignons, cut into thin slices. The potatoes are peeled, chopped and mixed in a blender along with mushrooms. Then pour in the cream and beat again.

You can’t ignore the option with processed cheese. This dish will warm you up on cold days and satisfy your hunger. The consistency is very delicate. To prepare, just boil half a liter of chicken broth, add potato cubes to it and boil until tender. Then the cheeses are grated into the broth and cooked until they dissolve. Add fried champignons with onions and grind in a blender. Serve to the table, garnished with dill sprigs.

From porcini mushrooms

This soup will be beautiful coffee color. Porcini mushrooms give a rich aroma and special taste, the dish turns out healthy and nutritious. Paired with chicken broth, it becomes high in calories and is suitable for hearty lunch. For piquancy, housewives add cream to the composition. And so it can be prepared from the following ingredients:

The onion is chopped, the mushrooms are washed and chopped. Fry the onion in butter until golden, add mushrooms and cook together for five minutes. The broth is heated, the mushroom mixture is added and boiled for fifteen minutes, then ground in a blender to a puree and filtered. Boil the resulting mass again, add cream and season with a pinch white pepper. Heat for five minutes, stirring regularly to avoid burning.

With the addition of chanterelles

Based on chanterelles it turns out very bright taste. This is real cooking masterpiece which is prepared using wine, cream is added delicate taste, and thyme is piquant. Gourmet dish served with rye croutons, sprinkled with sesame seeds or pumpkin seeds and greens. To prepare mushroom cream soup from wild mushrooms you need to prepare:

half a kilo of chanterelles;
liter of chicken broth;
half a glass of dry white wine;
bulb;
a glass of low-fat cream;
a spoonful of thyme greens.

The chanterelles are washed and fried over high heat so that all excess moisture evaporates. Then add chopped onion, simmer until soft, add wine and evaporate some of the liquid. The resulting onion-mushroom mixture is sent to chicken bouillon, bring to a boil and cook for fifteen minutes. Five minutes before the end of cooking, add chopped thyme. All that remains is to grind the contents of the pan with a blender, pour in warm cream and season with pepper and salt to taste. Bring to a boil again before serving.

From dried and frozen

From the dried product, the soup is no less rich and tasty. For preparation, a dried forest mixture is usually taken. Garlic and mustard seeds are added for piquancy. The resulting spiciness is smoothed out with a creamy taste. Ingredients you will need:

a glass of dried mushrooms;
two potatoes;
bulb;
liter of broth;
a glass of low-fat cream and water;
vegetable and butter, mustard seeds, garlic - to taste.

Vegetables are washed and peeled. The potatoes are cut into cubes, the onion into half rings, and the garlic is passed through a press. Dried product rinse, pour boiling water over it for fifteen minutes. Simmer onions, garlic and mustard together in oil, then add mushrooms along with water and pour in broth. Add potatoes and cook until they are half cooked. Salt to taste. Pour in the cream and beat with a blender.

You can take any frozen mushrooms - chanterelles, oyster mushrooms, boletus, porcini, champignons. The main condition is not to defrost them. The pieces should retain their elasticity. The dish is usually served with fresh parsley. The ingredients you need to take are the following:

half a kilo of mushrooms;
carrot, onion;
one and a half glasses of vegetable broth;
vegetable oil, parsley.

Onions and carrots are peeled, finely chopped and fried in oil. Bring the broth to a boil, immediately add the frozen product and lay out the frying. Bring to a boil, add chopped parsley. Grind everything in a blender until it reaches a creamy consistency.

Cheese with boletus

It will be original from boletus mushrooms fresh mushrooms, the recipe for which is also very simple. The cheese is noble - blue with mold. The dish is rich spicy taste. The creamy aroma harmonizes perfectly with light sourness. Thyme adds a touch of Mediterranean cuisine. Prepared from the following set of products:

half a kilo of boletus;
two potatoes;
bulb;
half a liter of vegetable broth, low-fat cream;
a piece of blue cheese;
several cloves of garlic;
three sprigs of thyme.

Peeled garlic and onion are crushed and fried in oil until golden brown. Cut the peeled potatoes into cubes and cook for five minutes in boiling water. vegetable broth. Next, add mushroom slices and cook for another ten minutes. Add onion-garlic frying with thyme, add crumbled cheese and cook until it dissolves. Then the dish is pureed using a blender.

Cooking in a slow cooker

For these recipes it is better to take available champignons, but you can take any other mushrooms. A multicooker will simplify the cooking process. Adding tarragon or a sprig of parsley will add richness that will complement the creamy texture of the dish. Recipe variations may include substitution ordinary water for any broth, adding sage, rosemary to taste, nutmeg or oregano. The main set of products is as follows:

half a kilo of mushrooms;
half a kilo of potatoes;
bulb;
three glasses of water;
half a glass of cream 15% fat.

The champignons are washed and cut into four parts. Peel the potatoes, cut them into cubes, finely chop the onions. Place vegetables and mushrooms in a multicooker bowl, add water and cook for ten minutes in the “Soup” or “Stew” mode. Then add cream and puree the mass. For more rich taste The onion-mushroom mixture can first be fried in a multicooker bowl.

Can be cooked hearty option soup with added chicken fillet. The dish will be high in calories and will serve as an excellent lunch or dinner. Instead of chicken, any meat will do - turkey, beef, pork. The following ingredients are required:

300 g each of mushrooms, chicken, potatoes;
carrot, onion;
one and a half glasses of cream 20% fat.

The chicken is boiled and cut into cubes. Potatoes are cut in the same way. Boil potatoes in a multicooker bowl, add meat and mushrooms, chopped vegetables. The champignons can be pre-fried. Pour in the cream and beat the mixture until a thick consistency is formed. Salt and pepper are added to taste.

Creamy cream soup You can cook from a variety of mushrooms different ways. Armed with several recipes, every time you can pamper your loved ones with a new fragrant and delicious dish. Spices are usually always added to taste, but a lot of them are not required, since the main highlight of the puree soup is creamy notes and mushroom aroma.

Attention, TODAY only!

Mushrooms - unique gift nature: protein, vitamins B, A, PP, D, lecithin, fiber, essential oils, minimum calorie content. There are an incredible variety of recipes with these “forest inhabitants” - from traditional to original. Mushrooms are dried, salted, pickled, stewed, baked, steamed. And what wonderful first courses they turn out to be! They fit perfectly into the system proper nutrition: low in calories, but giving a feeling of long-term satiety.

Mushroom puree soup from porcini mushrooms is a recipe that is ideal for supporters of pp and a healthy lifestyle. However, other people, as practice shows, do not remain indifferent. Delicious, aromatic, healthy and diet lunch

With this soup you're guaranteed! I have 2 favorite versions of cream of mushroom soup - fresh and dried white ones.

Which recipe to choose

What else is good about white ones - you don’t need to boil them for a long time in several waters, thoroughly wash the sand - just pour boiling water on them, wait for them to cool, rinse them and you can cook either cream of mushroom soup from porcini mushrooms or any other dish.

By the way, these pureed soups can be prepared not only from white ones - champignons, chanterelles and any other mushrooms are also suitable. But only real forest boletus will give a breathtaking aroma.

Fresh porcini mushroom soup

We prepare creamy porcini mushroom soup according to this recipe without cream, but it’s tender. creamy taste will be clearly felt, since the recipe contains milk with a low fat content.

Milk only emphasizes the unique taste and aroma of mushrooms.

Calorie content of cream of milk soup with mushrooms - only 30 kcal per 100 g! That is, per serving - no more than 100 kcal!

Ingredients

mushrooms - 700 g
water - 1 tbsp.
milk - 1 tbsp.
onion and carrot (small) - 1 pc.
pepper, salt - to taste
greens - optional.

Preparation

Before preparing creamed porcini mushroom soup, you need to pour boiling water over them for 15-20 minutes, drain the water, and squeeze out the white mushrooms. Afterwards, cut the mushrooms into slices. Fill with water.
Place the whole onion and carrot into the pan with the mushrooms. After boiling, cook for 15-20 minutes, reducing the heat.
We boil the milk.
Carefully remove the onion and carrots from the broth.
Set aside a few slices of mushrooms to decorate the dish in plates.
Blend the broth with mushrooms in a blender until smooth.
Pour milk into the puree and dilute it to the desired thickness. Add salt and pepper.
Serve sprinkled with herbs, with homemade croutons from rye bread or rye bread. Bon appetit!

You can prepare this creamy soup from frozen porcini mushrooms, we use the same recipe. Before cooking, slightly defrost the white ones.

Instead of milk, you can add 100 grams of hot puree grated cheese(with low fat content) - you will get a richer and thicker dish.

Cook dried white soup puree in multi

How to make cream soup from dried porcini mushrooms?

It’s easier and more convenient to prepare this soup in a slow cooker!

By the way, Dry mushrooms make soup more flavorful than fresh mushrooms.

For this first course, we take young potatoes (they contain fewer calories and carbohydrates), that is, they will be more balanced.

What you will need

dried mushrooms - 200 g
small carrots - 1 pc.
medium potatoes - 4 pcs.
small onion - 1 pc.
water - 2 tbsp.
salt, spices - to taste
low fat cheese - 50 g
greens (parsley, dill)

How to cook

Pre-soak in hot water dried mushrooms for at least 2 hours. We drain the water from them. If you pour cold milk over the whole night, then by morning the mushrooms will turn out just like fresh.!
Finely chop the onion and carrots. Simmer in a frying pan (preferably with a non-stick coating) or saucepan with 1-2 tablespoons of water.
Cut the caps and legs into slices.
Place mushrooms, onions, carrots, and potatoes into the multicooker bowl. Pour water.
Set the “Soup” mode (or “Stew” for 1 hour, depending on the model).
Beat the prepared vegetables until homogeneous mass, transferring them to a blender, gradually adding broth. Add salt and pepper to taste (other spices optional).
Divide the pureed soup from dried porcini mushrooms into broths. Sprinkle with herbs and grated cheese. Bon appetit!

After picking or purchasing mushrooms, you should store mushrooms in the refrigerator not in a plastic bag, but in a glass or ceramic container. And no more than 5-6 hours!
Dried mushrooms are stored in a dark, dry, cool place. glass jar or a canvas bag.
Puree soups from whites are best prepared for one serving at a time. small quantity. After heating, they are no longer so tasty and aromatic!
Doctors do not recommend giving mushroom dishes children under 7-10 years old. Children at this age do not yet produce an enzyme capable of digesting fiber - fungin.