white soup puree dried mushrooms This is a dish that will not leave you dissatisfied. Difficult to convey bright aroma mushrooms, delicate texture and pleasant taste this dish, you just have to try it. To make the soup even more tender, with a velvety structure, it is better to fry in butter, and add sour cream at the very end. After all, the classic "mushroom" with forest mushrooms not without sour cream. Cook mushroom soup- puree can also be made from fresh forest mushrooms, and in particular from porcini mushrooms, but for some reason it is from dried mushrooms that the most fragrant soup is obtained.
Ingredients
- 3 art. l. dried white mushrooms
- 1 bulb
- 10 g butter
- 2-3 potatoes
- 2 bay leaves
- 1 tsp salt (no slide)
- 1.5 st. l. sour cream
- 1 sprig of parsley for serving
Cooking
1. Pour dried porcini mushrooms into a bowl and pour boiling water over it, let stand for half an hour.
2. While the mushrooms are infused, prepare the vegetables for the puree soup. Cut potatoes randomly into small pieces.
3. Onion crumble finely.
4. Melt the butter in a pan. You can also use the usual refined for frying, a tablespoon will be enough. Drain the mushrooms, especially large pieces cut into several pieces. Fry the mushrooms with onions for 5 minutes over low heat.
5. Send the fried mushrooms and onions to the pan with the potatoes.
6. Add water to the pan, add salt, spices and spices - you can get by with bay leaves and peas of black and allspice. An umbrella of cloves will not be superfluous either, the main thing is not to overdo it with spices.
7. Boil the soup for 20-25 minutes after boiling water.
8. Then take out Bay leaf and other spices from the pan. You can now puree the soup with a blender.
Calories: Not specified
Time for preparing: Not specified
Who doesn't love hot, freshly brewed mushroom soup? I don't think there are any. But not many housewives know how to cook it. That is why I have prepared a detailed and step by step recipe with a photo of mushroom soup-puree of frozen mushrooms. Its preparation will not take you so much time, and looking at the result, the appetite instantly wakes up. How much admiration such a soup evokes from all those gathered at the table! My family enjoys eating mushroom soup and thanks me for a wonderful dinner. It is very convenient to cook frozen mushroom soup, because you can get them out of the freezer at any suitable moment and cook a delicious and nutritious dinner. When there is bad weather outside the window and the body simply requires hot for warming, then mushroom puree soup will be the most suitable dish. Mushrooms can be bought frozen in the store, or you can buy a variety of mushrooms in the fall, wash them, dry them, cut them into medium pieces and simply. In winter, a bag of frozen mushrooms will always be useful.
- frozen mushrooms - 250-300 grams;
- potatoes - 2 pcs;
- carrot - 1 pc;
- white onion, onion - 1 pc;
- butter - 30-40 grams;
- salt - to taste;
- cream 20% - 80-100 grams;
- water - 1.5 liters.
Recipe with photo step by step:
I defrost the mushrooms and put them in a saucepan along with a piece of butter. I fry the mushrooms until a characteristic aroma appears. 
After that, I add chopped vegetables to the mushrooms: onions and carrots. Onion and shredded in small squares, and carrots rubbed through a fine thin grater. Mushrooms with vegetables should warm up, lightly fry. 
I peel the potatoes, chop them in long sticks and put them in a saucepan. 
I immediately fill all the products with water to form a broth. I make the fire a little more and bring it to a boil. I lower the fire and wait for the potatoes to start to boil. I salt the soup to taste. 
When the soup is ready, I mean the potatoes are cooked, pour in the cream. I simmer the soup over low heat for 7 minutes. 
I beat with a blender until puree. 
I take the soup off the heat and pour it into bowls. 
I serve puree soup to the table, decorate with slices of mushrooms and a sprig of dill. 
Bon Appetite!
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Mushrooms are a unique gift of nature: protein, vitamins B, A, PP, D, lecithin, fiber, essential oils, minimum calories. There are an incredible variety of recipes with these "forest dwellers" - from traditional to original. Mushrooms are dried, salted, marinated, stewed, baked, steamed. And what wonderful first courses! They fit perfectly into the system proper nutrition: low-calorie, but giving a feeling of prolonged satiety. Mushroom cream soup from porcini mushrooms - a recipe that is ideal for supporters of pp and a healthy lifestyle.
However, other people, as practice shows, do not remain indifferent. Delicious, fragrant, healthy and diet lunch with such a soup is guaranteed! I have 2 options for mushroom cream soup in my favorites - from fresh and dried whites.
Which recipe to choose
Whites bought or collected in the forest should be processed as soon as possible: sorted out, cleaned of debris, rinsed in running water. If there are more mushrooms than needed according to the recipe, it is easy to freeze the excess in the chamber and use it later, defrosting it, like regular fresh ones.
What else is white good for - you don’t need to boil them for a long time in several waters, thoroughly wash the sand - just pour boiling water over it, wait for it to cool, rinse and you can cook at least Mushroom cream soup from porcini mushrooms, at least any other dish.
By the way, these pureed soups can be prepared not only from white mushrooms - champignons, chanterelles and any other mushrooms are also suitable. But only real forest mushrooms will give a breathtaking aroma.
Fresh porcini mushroom soup
Cream soup of porcini mushrooms according to this recipe is prepared without cream, but tender creamy taste will be clearly felt, since the recipe contains milk with a low percentage of fat content.
Milk only emphasizes the unique taste and aroma of mushrooms.
Calorie soup-puree in milk with mushrooms - only 30 kcal per 100 g! That is, in a 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.
Cooking
- Before you prepare soup puree from porcini mushrooms, they need to be poured with boiling water for 15-20 minutes, the water is drained, and the porcini are squeezed out. After the mushrooms, cut into slices. Fill with water.
- Put the whole onion and carrot in a saucepan with mushrooms. Cook after boiling for 15-20 minutes, reducing the heat.
- We boil milk.
- Carefully remove the onion and carrot from the broth.
- Set aside a few slices of mushrooms to decorate the dish in plates.
- Whip the broth with mushrooms in a blender until puree.
- Pouring milk into puree, dilute to the desired density. Add salt and pepper.
- Serve sprinkled with herbs, with homemade croutons from rye bread or rye bread. Enjoy your meal!
You can cook this soup puree from frozen porcini mushrooms, we use the same recipe. Defrost the whites a little before cooking.
Instead of milk, you can pour 100 grams into hot mashed potatoes grated cheese(low-fat) - you get a richer and thicker dish.
We cook soup-puree of dried whites in a cartoon
How to cook cream soup from dried porcini mushrooms?
It is easier and more convenient to cook this soup in a slow cooker!
By the way, dry mushroom soup is more aromatic than fresh mushrooms.
We take young potatoes for this first course (it contains fewer calories and carbohydrates), that is, it will be more balanced.
What you 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
- Soak in advance hot water dried mushrooms no less than 2 hours. Drain water from them. If you pour cold milk for the whole night, then by morning the mushrooms turn out to be generally fresh.!
- Finely chop the onion and carrot. We allow in a pan (preferably with a non-stick coating) or a saucepan with 1-2 tablespoons of water.
- Cut the caps and legs into slices.
- Put mushrooms, onions, carrots, potatoes in a multicooker bowl. We pour water.
- We set the "Soup" mode (or for 1 hour to "Stew", depending on the model).
- Whisk cooked vegetables homogeneous mass, transferring them to a blender, gradually adding the broth. Add salt and pepper to taste (other spices optional).
- We lay out the soup-puree from dried porcini mushrooms in broths. Sprinkle with herbs and grated cheese. Enjoy your meal!
- In the refrigerator, mushrooms should be stored after picking or buying not in a plastic bag, but in a glass or ceramic dishes. And no more than 5-6 hours!
- Dried mushrooms are stored in a dark, dry, cool place in glass jar or canvas bag.
- White puree soups are best cooked at a time in not in large numbers. After heating, they are no longer so tasty and fragrant!
- Doctors do not recommend giving mushroom dishes children up to 7-10 years old. Children at this age do not yet produce an enzyme that can digest fiber - fungin.
Puree soups are very often used in dietary or baby food. They are very useful, so everyone loves them very much. You can cook them from a wide variety of products - these are beans, vegetables, cereals, fish, beef, chicken and much more. Also add greens, seasonings and cream for more better taste. Soups-puree from porcini mushrooms are especially delicious.
White mushrooms are mushrooms belonging to the first category, widely used in cooking. They can be fried, boiled, stewed, pickled, salted and dried. You can cook almost any dish of porcini mushrooms right away, without boiling them first. Most often they are used for soups - porcini mushroom broth is usually transparent, since porcini never darkens after processing.
White fungus is rich useful substances- these are riboflavin, alkaloid hercedin, proteins, carbohydrates, glycogen, potassium salts, phosphates and much more.
Doctors usually recommend eating porcini mushrooms to people with inflammatory disease or anemia. They also do not recommend white fungus for those who have problems with the kidneys or liver, it is believed that white fungus increases the load on these organs and the person begins to feel worse.
Unfortunately, mushrooms are a heavy food for children. Most mushroom poisoning occurs in children, because they digestive system formed up to 8 years. Therefore, white mushrooms can be given to a child when his age has reached at least 7-9 years. So you can save your child from unwanted poisoning and diseases of the gastrointestinal tract.
As mentioned above, porcini mushroom soups are worthy. Let's talk about soup. This is a very tasty, healthy and very nutritious lunch or dinner. It is nutritious because white mushrooms contain a lot of protein, which is difficult to digest. human body. So let's see - how to cook soup?
soup ingredients
Ingredients:
- White mushroom - 500 grams,
- Carrot - 1 piece,
- Spinach - 50 grams,
- Cream - 500 ml. or 2 tbsp.,
- Butter - 50 grams,
- Garlic - 2 cloves.
Any dish can be prepared from frozen mushrooms. And this is no exception. Frozen mushrooms are practically no different from fresh ones. So prepare this mushroom soup all year round! By the way, spinach can also be used frozen.
How to cook soup?
Recipe:
- If you are using frozen porcini mushrooms, then first you need to defrost them slightly, and then cut them into medium-sized pieces.
- Put the frying pan on the fire and put the butter. You can add some vegetable. Put the mushrooms on the heated oil and fry them, and when all the liquid has evaporated, fry the mushrooms for another 20 minutes.
- Peel the garlic from the peel, and grate the carrots. Fry them in a separate pan, adding chopped spinach at the end.
- Place the mushrooms and fried spinach in a blender bowl and chop everything well. Now pour the cream into the bowl and beat the mass again.
- Reheat the resulting mass and serve hot.
You can use croutons for decoration. Make them yourself on hastily very easy. It is enough to cut the bread into small cubes and fry in a pan without adding oil.
If your family does not like spinach, although it is very healthy and tasty, you can cook this dish a little differently. But this homemade porcini mushroom soup will also be delicious and unique. It takes a little time to prepare the cream of porcini mushroom soup - only 40 minutes, not counting the chopping with a blender.
Ingredients:
- Carrot - 1 piece,
- White mushrooms - 300 grams,
- Onion - 1 piece,
- Potato - 2 pieces,
- Cream - 500 grams,
- Garlic - 1 clove,
- Greens, salt and pepper - to taste.
Recipe:
- First, process the mushrooms, and then cut them into medium pieces.
- Peel onions and carrots and cut into cubes. Cut potatoes into medium pieces.
- Fill a pot with water and put mushrooms in it. When they are cooked - salt and put all the vegetables. At the end, pepper and put all the vegetables and mushrooms in a blender. Grind. Now put the greens in the blender and pour in the cream. Whisk everything thoroughly and put the soup in a bowl.
You can decorate with green leaves and crackers. Be sure to serve the soup hot.
These puree soups can be served on festive table as a first course. Guests will surely remember its unusual expressive taste and ask for the recipe. Also, this dish can be eaten on a diet, as it contains little fat.
Today is mushroom day! Mushrooms for the first, second and even compote .. No, the compote is not mushroom.))) But seriously, today there was mushroom puree soup, toast (or just ... fried, as you like) with fried mushrooms, and delicious mushroom tart. And all why? Yes, because my husband brought a whole "bunch", which he processed yesterday until 2 am. Oh, how grateful I was! (((And today he added a couple more bags ... so, I feel mushrooms will be tomorrow and the day after tomorrow. But if you put aside my grumbling, then this is just a fairy tale, not mushrooms! Yeah, I forgot, we are talking about porcini mushrooms ", well, and a little bit of chanterelles. They are so small, dense, clean, not wormy at all. The puree soup turned out to be snow-white, even without cream. And what a delicious and fragrant one it is!" Tastier than soup can not be. Mmmmm...
- 300-400 g of porcini mushrooms (I had already boiled ones),
- 1 small onion
- 1-2 z. garlic,
- 1.5 tbsp chicken (any other) broth,
- 100-150 ml cream 33%,
- salt,
- thyme,
- freshly ground pepper,
- butter and vegetable oil.
Choose the most beautiful mushrooms, cut into slices, set aside. We need them for serving and decorating. Fry them before serving in a mixture of butter and vegetable oils, lightly salt and pepper.
In a heavy-bottomed saucepan, heat 1 tbsp of butter and vegetable oil. Add mushrooms, fry until lightly browned. Chop the onion, add to the mushrooms, fry until transparent, add chopped garlic. Pour in the broth, enough to cover the mushrooms. Cook at a low boil for 5-7 minutes. Remove the saucepan from the heat and with an immersion blender blend everything until silky smooth. Pour in the cream, bring to a boil, salt, pepper, add thyme. Pour into plates, put whole fried mushrooms on top, pour over with cream, sprinkle with herbs. It is very tasty to serve croutons or croutons.
Since I had more fried mushrooms, which she fried like this ... A mixture of white and chanterelles fried on vegetable oil, added onion, chopped "feathers", garlic. At the end, I mixed in a good spoonful of butter, chopped dill and parsley, salted and peppered. The bread was fried in a toaster and served to them. For my husband, I added sour cream and a little cream to the mushrooms. Simmered for 1-2 minutes.
