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

Mushroom puree soup is a simple and very tasty dish that even novice housewives can cook.

With the advent of a blender in our kitchens, the cooking process has become even easier, because now there is no need to grind the ingredients for a long and tedious time.

Just press a button and the soup is ready in a few minutes.

Mushroom puree soup - the basic principles of cooking

Mushroom puree soup can be prepared from any mushrooms, fresh or dried.

Dried mushrooms are pre-soaked and only then boiled. Fresh mushrooms are cleaned and washed and cut into plates. Vegetables are peeled, cut into equal pieces, washed and boiled. The onion is peeled, finely chopped and sautéed until golden brown. Then add chopped mushrooms and continue to fry until tender.

Drain the liquid from the vegetables into a separate bowl, leaving water in the saucepan at the level of three centimeters, add the fried mushrooms. Boiled vegetables with this liquid are whipped with a blender, pour in the cream and continue to beat. Salt, pepper and put on the stove. Bring to a boil, remove the soup from the heat, and pour hot into bowls. Sprinkle with chopped herbs and serve hot.

Recipe 1. Mushroom puree soup

Ingredients

600 g potatoes;

bunch of parsley;

600 g mushrooms;

onion - two heads;

salt and ground pepper;

two carrots;

50 g sunflower oil;

half a liter of cream;

parsley root.

Cooking method

1. Peel and rinse vegetables. Cut carrots, potatoes and parsley root into equal pieces. Transfer to a saucepan and add enough water to completely cover the vegetables. Put on the stove and cook until done.

2. Heat vegetable oil in a frying pan and fry finely chopped onion in it until transparent. Rinse the mushrooms, cut into plates and send to the pan with onions. Continue sautéing until mushrooms are cooked through.

3. Drain the vegetable broth into a separate bowl, reserving a little in the saucepan. Put the fried mushrooms with onions to the vegetables and beat everything with a blender. Pour in the cream and continue whisking. Salt and pepper. Adjust the thickness of the puree soup by adding vegetable broth until you get the consistency you want. Sprinkle the soup poured into bowls with chopped herbs.

Recipe 2. Lean mushroom puree soup

Ingredients

any mushrooms - 200 g;

bulb;

250 g potatoes;

fresh herbs and spices.

Cooking method

1. Peel the potatoes, wash them, put them in a saucepan, pour in water and boil. Peel the mushrooms, rinse and cook in a separate pan. Once mushrooms and potatoes are cooked, drain and cool slightly. Using a blender, beat the potatoes into a homogeneous mass.

2. Peel the onion, finely chop and sauté in hot oil until transparent. Then add flour and fry a little more. Put the fried onions in a blender and beat everything together. If the soup is thick, pour in the water from the potatoes until the desired consistency is reached. Season with spices, salt, add chopped greens.

Recipe 3. French Mushroom Soup

Ingredients

any mushrooms - 200 g;

a little green onion;

a liter of chicken broth;

a pinch of salt and ground pepper;

50 g butter;

half a glass of cream;

two sprigs of parsley and celery.

Cooking method

1. Peel the onion, rinse and finely chop with a knife. Mushrooms are washed, cleaned and finely chopped. Melt the butter in a frying pan, and fry the onion in it over low heat for about five minutes. Then put the mushrooms and fry for another five minutes. Pour the flour, mix and gradually pour in the chicken broth. We put celery and parsley, and cook on low heat for 45 minutes. Puree the soup with an immersion blender.

2. Whip cream with yolk until smooth. Pour the resulting mixture in a thin stream into the hot soup and put on fire. Without stopping stirring, heat the soup, not allowing it to boil. Salt and season with pepper. Serve hot.

Recipe 4. Mushroom soup with melted cheese

Ingredients

350 g potatoes;

processed cheese;

onion and carrot;

60 ml sunflower oil;

any mushrooms - 300 g;

salt and spices;

Cooking method

1. Wash the peeled potatoes and cut into pieces. Transfer to a saucepan, cover with water and boil until tender. Peel and rinse vegetables. Finely chop the onion. Grind carrots into small chips. Cut mushrooms into slices.

2. Heat sunflower oil in a frying pan and sauté onions and carrots in it until lightly browned. Then put the mushrooms and continue to fry for about three minutes over low heat. Transfer the fried vegetables with mushrooms to a pot with potatoes, add salt and pepper.

3. Coarsely chop the processed cheese, put it in the soup and boil until it dissolves. Puree the soup with an immersion blender. Serve hot, garnished with fresh basil or other herbs.

Recipe 5. Mushroom cream soup with cognac

Ingredients

half a kilogram of mushrooms;

50 g green onions;

thyme - three branches;

50 ml cream;

rosemary - a sprig;

chicken broth - 300 ml;

cognac - 30 ml;

olive oil - 60 ml;

shallot.

Cooking method

1. We wash the mushrooms, separate the caps from the legs. The latter are cut into slices. We put them in a saucepan, add chicken broth, and cook for about an hour. We cut the caps into cubes and fry with chopped shallots. Pepper, salt and add herbs. Fry until the mushrooms turn golden. Then we take the herbs out of the pan, pour in the cognac, and fry until the alcohol has evaporated.

2. We send the mushrooms fried in cognac to a saucepan with broth, and grind everything together with a blender. Serve hot soup sprinkled with chopped green onions.

Recipe 6. Mushroom soup with cauliflower

Ingredients

mushrooms - 300 g;

head of cauliflower;

salt and ground pepper;

two bulbs;

cream - a glass;

50 mg butter.

Cooking method

1. We clean and wash the mushrooms, cut into thin plates. Fry in hot butter. Peel the onion, rinse and finely chop with a sharp knife. Add the chopped onion to the mushrooms, reduce the fire, and simmer until tender.

2. We put everything in a saucepan, pour in water, and put it on the stove. We disassemble the cauliflower into inflorescences, and put it in a pan with mushrooms. Salt and cook until done. Then beat everything with a mixer or blender until smooth.

3. In a pan greased with butter, fry the flour. Pour in the cream in a thin stream, stirring constantly, heat well, without bringing to a boil. Pour them into the crushed soup. Serve the soup with croutons.

Recipe 7. Mushroom soup with vegetables

Ingredients

broth with chicken meat - 250 ml;

100 ml dry white wine;

225 g mushrooms;

ground white pepper, salt and celery root;

40 g curry;

100 g frozen or fresh green peas;

cream - half a glass;

two carrots;

glass of water;

four bulbs;

flour - 25 g;

50 g butter.

Cooking method

1. Peel the celery root and carrots, wash and cut into strips. Rinse the peeled mushrooms and onions, and crumble into small cubes.

2. Melt the butter in a cauldron, put vegetables in it, pepper, salt and fry for five minutes. Then put the vegetables on a separate plate.

3. In the remaining oil, fry the flour for two minutes. We take out the meat from the broth and filter it. Pour in the broth, cream, wine and water in a thin stream. Mix everything well, add green peas, and boil the soup for about seven minutes. Then season the curry soup and lay out the chicken and vegetables. Grind the soup with a blender. Serve the soup hot, sprinkled with chopped green onions.

Recipe 8. Mushroom cream soup with shrimps

Ingredients

any mushrooms - 100 g;

80 g butter;

kilogram of shrimp;

ground nutmeg, salt and red pepper;

a glass of white wine;

250 ml cream.

Cooking method

1. Defrost the shrimp, clean them and rinse. Wash mushrooms and finely chop. We spread the shrimp and mushrooms in a wide pan, put the oil and fry everything together over low heat for five minutes. Pour in the broth and wine, pepper, salt and season with nutmeg. Cook, stirring occasionally, 20 minutes.

2. We filter the soup through a sieve, and beat the remaining products in a blender. Pour strained broth and cream into the mixture, mix well, heat for several minutes, pour into plates and decorate with a sprig of parsley.

Recipe 9. Mushroom cream soup with zucchini

Ingredients

bulb;

pepper and salt;

five potato tubers;

60 g white loaf;

vegetable oil;

6 large champignons.

Cooking method

1. Peel the onion, rinse and chop finely. Fry in hot oil until translucent.

2. Wash the zucchini, wipe with a disposable towel and cut off on both sides. Cut into quarters lengthwise, and chop across into thin slices.

3. Peel the carrots, rinse and cut into thin strips. Pour into hot oil and fry until soft.

4. Transfer the onions and carrots to a thick-walled saucepan, add a little oil and fry everything together for about three minutes. Then put the zucchini and continue to fry for another five minutes. Pour two liters of water into the pot with vegetables.

5. Peel the potatoes, rinse and cut into cubes. Transfer to a saucepan and cook until fully cooked.

6. Rinse the mushrooms and cut into thin slices. Fry them in a pan. Lightly salt and season with your favorite spices. Put in a saucepan. Leave a little for decoration. Boil for a couple of minutes. Drain half of the liquid from the pan into a separate bowl. Puree the soup with a mixer or blender.

7. Cut the loaf into cubes and brown in the oven. Pour the hot soup into bowls and garnish with slices of mushrooms and herbs. Serve with crackers.

Recipe 10. Mushroom puree soup with rice

Ingredients

half a kilogram of mushrooms;

bulb and stalk of celery;

half a glass of cream;

pepper, salt and nutmeg;

a glass of chicken broth;

20 g butter;

olive oil - 50 ml.

Cooking method

1. Finely chop the celery and peeled onion. Heat the oil in a saucepan, add the onion, add the celery and fry for another five minutes.

2. We wash the mushrooms, clean and cut into plates. We put it in a saucepan, salt, pepper and generously three nutmeg. Simmer everything together for five minutes.

3. Pour the broth and some water into the pan. Boil and boil the soup for about 20 minutes. Using a blender, puree all the ingredients for the soup.

4. Separately, cook the rice, rinse, let the water drain. Pour hot soup into a bowl, and put boiled rice in a slide in the middle.

If you are making soup with dried mushrooms, they must first be soaked for several hours. Only after that mushrooms can be added to the soup.

We spread the frozen mushrooms in a pan without defrosting.

The taste of mushroom puree soup depends on the spices that you will use in cooking. Best combined with mushrooms: parsley root, nutmeg, black pepper and dill.

For mushroom cream soup with cream cheese, you can take cheese with ham or other additives, this will make the taste of the dish even more interesting.

The soup should be of a smooth, thick consistency. If yours is too thick, you can thin it with warm cream or stock.

In the finished soup, you can crumble fried bacon or chopped nuts.

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 prepare a fragrant soup puree from fresh mushrooms, which will decorate any table, whether it is a reception party or just a warm family dinner.

Soup by its nature is a 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 necessary 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, only not in catering establishments, 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!

For the preparation of such a first course, any mushrooms are suitable, it can be boletus, saffron, 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 is 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.

The traditional meat chicken broth, which is the basis of the recipe, gives this dish a more delicate taste. 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 people who have some problems with the gastrointestinal tract.

Ingredients

Servings: - +

Champignon 150 g
boletus 150 g
chanterelles 150 g
hen 500 g
water 2 l
cream 250 ml
premium wheat flour2 tbsp. l.
onion 2 pcs.
butter 50 g
greenery 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

Rate the article

Did you like the recipe?

Posh! Gotta fix it

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 of cold water to such a soup instead of potatoes. You need to pour it in when the dish boils, while adding cream.

Cooking time: 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.
Next, add the finished mushrooms to the potatoes, which have also reached the standard. 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 of 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.

Thus, mushroom puree soups are not only very nutritious, but also beneficial for the 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 slow cooker. For a more delicate taste, the cheese can be melted directly in the bowl, adding it to the scalding soup. Bon Appetit!

Rate the article

Did you like the recipe?

Posh! Gotta fix it

Puree soup is made from mashed vegetables, cereals, mushrooms, meat, poultry and fish. This is a dense, nutritious dish that has excellent taste, and no less beautiful appearance.

It is absorbed by the body much better than regular soup. And therefore, all its variants are used in dietary and baby food. Such options are not only useful, but also quite high in calories.

Preparing them is easy enough. Meat, vegetable and mushroom broths are used as the basis. Vegetables are boiled and mashed with a blender. To give a creamy texture and a richer taste, cream, sour cream, milk, egg yolks or butter are added to them. The first dishes with their addition have a creamy structure and are called so.

In Russia, they are prepared from peas, lentils, spinach, cauliflower, and, of course, mushrooms.

Our region is painfully rich in them! Which of them just do not grow in the vastness of our vast country. Starting from early spring, and ending with the first snow, they can be collected in the forest.

We collect and prepare, and then we prepare delicious rich first courses, one of which we will cook today.

Since we like to cook from them not only in season, but also in winter and spring, we dry and freeze them. How to cook I already told in one of the notes. And also new articles have appeared where you can read about recipes from and mushrooms.

Also very tasty are the first courses from fresh representatives of the forest kingdom, especially in the form of mashed potatoes. And the most delicious they are, of course, from the most noble representatives of this class - from whites.

Of these, we will cook today. I froze a lot of them, it was a fruitful year! Therefore, I will cook from my own.

But if you don’t have exactly white ones, then it’s okay, absolutely any will do. For example, mushrooms. They make simply great-tasting first thick dishes.

Cream soup of porcini mushrooms - step by step recipe

We need for 5-6 servings:

white frozen mushrooms - 500 gr
potatoes - 3 pcs
onion - 1 pc.
cream 30% - 150 ml
salt - to taste
butter - 50 gr

Cooking:

1. Cut the onion into small cubes and fry in butter until golden brown. You can also fry on vegetable oil, but butter gives just an amazing aroma, delicate and rich taste.

If you cook, for example, with champignons, then they can also be fried with onions. But for whites, this is not at all a mandatory procedure. Although, as an option, you can use it, it will also be delicious.

2. Add half a glass of hot water, and without reducing the heat, continue to cook first, and then fry again, until transparent.

So the onion will steam more strongly and give all its flavor to the soup.

3. Pour 2 liters of water into the pan. Bring to a boil and send the frozen mushrooms there. It is not necessary to defrost them for this, so that they do not soften and break apart.

Before freezing them, I already thoroughly cleaned and cut them so that they take up less space in the freezer.

By the way, they cannot be washed before freezing, you only need to clean them with a knife, clearing them of dirt, leaves, needles and other forest debris.

4. Bring to a boil again, constantly skimming off the foam. A lot of it will form, and forest debris will float up with it if it remains during cleaning.

As it boils, the foam will be easier to remove, as the sliced \u200b\u200bpieces will begin to slowly sink. When all the foam has been removed, cook for 5 minutes.

5. Peel potatoes and cut into cubes. Send it to the pot. Let it boil, salt to taste.

Although we will subsequently grind everything into a puree, you need to try to cut the potatoes in the same pieces. This is necessary for uniform heat treatment.

6. Add fried onions to the broth.

7. Cook everything together until the potatoes are ready, about 15 - 20 minutes.

8. Drain the broth using a colander. Save the broth.

9. Place part of the cooked mass in a blender bowl, add a little broth and grind until puree. Put the mashed potatoes in a saucepan and put the next part into the blender bowl again, chop it.

Add a little broth to each of the parts, for ease of churning the mass into a puree.

If there is an immersion blender, then they can grind the whole mass at once, right in the pan.

10. When all parts are mashed, add the remaining broth. It is better to add it in parts, this is necessary in order to get the puree soup of the desired consistency. It should not be too thick or too runny.

11. All the remaining broth is gone. When combined the broth with mashed potatoes, add cream and beat the resulting mass until smooth. Cream is better to use fat rustic 30%. Now they sell dairy products directly from farms. They have cream, just what you need.

12. Put the pan on the fire and bring the mass to a boil again, but do not boil. The maximum time that can be kept on fire is 1 - 2 minutes, and then on a very small one.

13. Immediately pour into plates, garnish with fresh herbs and serve.

You can also decorate with beautifully sliced \u200b\u200bmushrooms. In this form, the dish will look more attractive.

Features and secrets of making soups in the form of mashed potatoes

Although preparing such a dish is quite simple, it is still worth knowing a few basic secrets and rules, following which you will always get a delicious first course.

In the process of preparing dishes from forest mushrooms, do not get carried away with spices. White, and in general, all other forest representatives of this class, have a very strong aroma. Spices have their own smell, and they can overpower the natural flavor. And if we cook a certain option, then it is better that it has a certain smell.
If you cook the first dish of dried mushrooms, then they should be soaked in water at room temperature for 2 - 2.5 hours. Subsequently, they can be boiled in the same water.
In the process of preparing the ingredients, try to cut them into equal pieces, this is necessary for uniform cooking. If some pieces are larger, they will not boil, and subsequently it will be more difficult to grind them.
Instead of cream, you can add milk or sour cream to the soup.
You can also add lezon to it , which is made from egg yolks and milk (or cream). And you can cook it this way: place 2 - 3 egg yolks in a small saucepan and, stirring constantly, gradually pour in 3/4 cup of hot milk or cream. Strain the mixture through a sieve and add to the contents, stirring with a spoon. After adding the lezon, it is no longer necessary to boil the soup.
Some of the mushrooms after cooking can be left whole and decorate the finished dish.
Puree soup is very tasty with croutons. Therefore, you can pre-purchase a loaf and make croutons. How to cook them deliciously and correctly, you can see.

You can add a little butter to the finished dish. It will add an additional note of taste and pleasant appearance.
It is better to cook such a first dish at once. If it is left the next day, its taste will no longer be the same as fresh. Since we have potatoes in the composition, it can thicken.
Or vice versa, mashed products can settle in the broth. So that they do not settle, flour is added to the broth lightly fried in butter and boiled for 20-30 minutes.
If you are preparing mushroom soup puree, then a handful of added walnuts will give a very unusual taste. There is such a recipe on the pages of my blog and you can find it in more detail by clicking on the link to the article ““.
Mushrooms before cooking, it is better to pre-fry with onions. Forest mushrooms are better not to fry. Although such recipes exist.

As you probably noticed, preparing such a dish of mushrooms is quite easy. And the dish turns out to be hearty, healthy, and I would even say exquisite. It is no coincidence that in the best European cuisines, such as Greece, Italy and France, in their best restaurants, you can always order them from the proposed menu.

In many countries of the world, puree soups are gastronomic calling cards. So, in France, the famous Vichyssoise is known to the whole world. — onion soup cooked in chicken broth, from different varieties of onions, with the addition of cream.

Miso soup, already known to everyone, is a favorite dish in Japan. The Japanese eat it for both lunch and dinner. Its composition is quite complex, and we will not dwell on it now.

In the East, such options for first courses are prepared on rich meat broths, with a lot of spices, spicy in taste. So in Turkey, chorba, which is made from lentils, is very popular. It is prepared in all catering establishments, and everywhere it tastes different.

In Finland, the Czech Republic and Belgium, pureed soups are made with beer.

And we can easily cook any of them in our kitchen.

Bon Appetit!

The pleasant rich taste of mushroom soup warms on cold days, saturates with useful substances, gives strength and energy. Figure out how to cook it so that the resulting dish will conquer all family members. For cooking, there are special recommendations, tips on choosing ingredients, combining flavors and using seasonings.

How to cook mushroom soup

If the hostess wants to know how to cook mushroom soup, then she needs to start by choosing the ingredients. A dish is prepared from dried, fresh or frozen mushrooms. If a freshly assembled version is used, then the product must be cleaned and rinsed. Dried ones will have to be soaked before cooking and pre-boil. You can freeze mushrooms on your own, but use them without defrosting, so as not to lose nutrients and turn them into a slippery mass. You just need to put them in boiling water.

The correct mushroom soup-puree has a thick, homogeneous texture, but not so steep that there is a “spoon” there. This uniformity is achieved through the use of a blender or food processor. Upon receipt of a thicker dish, the mass is diluted with liquid warm cream or broth. If the soup has cooled down and needs to be reheated, then use a microwave or stove with low heat with constant stirring.

In mushroom soup, in addition to the main ingredients, various additives are put:

potatoes, carrots, onions;
noodles, vermicelli;
cauliflower, broccoli;
pearl barley, buckwheat, hercules;
beans, peas;
eggplant, zucchini;
Beijing or;
pumpkin, spinach;
prunes;
fried bacon;
petiole celery;
chopped nuts;
shrimps;
cheese, cream.

What mushrooms are used to make soup

The first step in making the dish is choosing the mushrooms for the soup. Fresh ingredients added to the first are champignons, oyster mushrooms. Dry or frozen mushrooms suitable for the dish are forest mushrooms. The most rich, nutritious and fragrant soups are those made on the basis of white mushrooms, mushrooms. Less satisfying are milk mushrooms, boletus and boletus.

Mushroom soup-puree from mossiness mushrooms, honey mushrooms, russula, butter, oyster mushrooms has the lowest nutritional properties. At the same time, low calorie content for gourmets is successfully combined with the most attractive taste. Popular is champignon, which is always in stores at any time of the year. Only a young mushroom with white plates and a dome-shaped hat is suitable for cooking.

How to clean mushrooms

Before preparing a classic soup, many housewives think about how to clean mushrooms and whether they should be processed at all, or just one rinse with water is enough. Professional chefs give advice on how to prepare raw materials. Fresh clean mushrooms can only be washed in water, but contaminated or damaged specimens should not only be rinsed, but also cleaned off unattractive areas. If mushrooms are used, they do not need to be soaked so that they do not absorb water.

Mushroom-based soups often use forest raw materials, which require more thorough preparation and cleaning. First, the mushroom legs need to be washed and cleaned of dirt, remove adhering debris from the hats. It is better to start with young and strong ones, leave old specimens for last. If the mushroom is spoiled or wormy, it can be soaked in cool salt water.

In old mushrooms, in order to prepare a rich mushroom-flavored puree soup, you need to remove the pulp damaged by worms and insects, rinse them thoroughly before cooking. Cleaning always starts on the legs. Then they switch to a hat, for convenience, the mushroom is cut. From clean and young-looking specimens, the upper part of the skin is scraped off - with a dry cloth or knife. The hat is washed with water, for large sizes it is cut in half for inspection for worminess.

mushroom soup recipe

Having picked up the ingredients, having studied step-by-step photo and video tutorials on how to cook mushroom soup, you can start cooking. You can cook the dish both in a saucepan and using a slow cooker, season with spices, add dairy products for taste and fry meat for satiety. The recipe for mushroom soup can be different - this is cream soup with cream based on white or mushrooms, cheese, chicken, potato.

Champignon cream soup

The simplest lean mushroom soup has dietary properties due to the use of broth not on meat, but on vegetables. It is good to eat in fasting or on a diet to keep the body in a good position, while not starving. The dish is served with decorations in the form of dill, toast. For taste, you can add low-fat sour cream or yogurt. A delicious and quick recipe on how to cook a treat is below.

Ingredients:

potatoes - 3 pcs.;
carrots - 1 pc.;
onion - 1 pc.;
champignon - 0.3 kg;
garlic - 1 clove;
flour - 1.5 tablespoons.

Cooking method:

Put whole potatoes, carrots and half of the onion to boil in water with salt over medium heat.
While the vegetables are cooking, in a separate pan, fry the chopped onion with mushroom plates and flour, lightly salt.
Mix the prepared vegetables with onion-mushroom frying, pour into a blender with a small amount of broth, make a puree.

Mushroom cream soup with champignons

Mushroom puree soup made with cream has a special rich taste and creamy aroma. They also give the dish a clarified shade, thanks to which it looks good in the photo. The dish is served poured on plates, decorated with greens and white bread croutons, sour cream. Puree soup is loved by children and adults for its pleasant aroma and rich taste.

Ingredients:

champignons - 0.6 kg;
potatoes - 4 pcs.;
onion - 1 pc.;
greens - a bunch;
cream - half a liter.

Cooking method:

Chop the onion, fry in a pan with oil over medium heat until golden brown. Add mushroom slices there.
Peel the potatoes, send to boil in a saucepan with water and bay leaf.
Once ready, blend all the ingredients in a blender. Pour in the cream and whisk again.

Mushroom cream soup with porcini mushrooms

Cep mushroom soup is distinguished by a beautiful coffee color. It is very quick and easy to prepare. Porcini mushrooms give a special taste and rich aroma to the dish, making the first one very nutritious and healthy. In combination with chicken broth, the soup becomes high in calories, so it is good for saturation. The recipe can be varied by adding cream for piquancy.

Ingredients:

white mushrooms - 0.4 kg;
onions - 2 pcs.;
butter - 50 g;
chicken broth - 0.4 l;
fat cream - 0.2 l;
greens - a bunch;
ground white pepper - a pinch.

Cooking method:

Chop the onions, wash the mushrooms, dry, chop.
In a deep frying pan, fry the onion in half the amount of oil until golden brown, add the mushrooms. Continue frying for another 5 minutes.
Pour the broth into the pan, add the onion-mushroom mixture, cook for 17 minutes over medium heat.
Pour into a blender, grind to a puree. Strain.
Return to the pot, bring to a boil, add cream, salt and pepper.
Heat for 5 minutes with constant stirring.

Mushroom cream soup with cheese

Cheese cream soup with mushrooms is considered original if you add noble blue cheese with mold to it. This Flemish recipe has a spicy rich taste. Puree soup, in addition to the mushroom shade, has a slight sourness and creamy aroma. Thyme added to it gives a touch of Mediterranean cuisine, looks great in the photo as a decoration.

Ingredients:

champignons - 0.4 kg;
potatoes - 2 pcs.;
onion - 1 pc.;
cream 15% fat - 0.4 l;
vegetable broth - 0.7 l;
garlic - clove;
blue cheese with mold - 0.1 kg;
thyme - 3 sprigs.

Cooking method:

Chop onion and garlic, fry in olive oil until golden brown.
Peel potatoes, cut into cubes, put in boiling broth, cook for 5 minutes. Put mushroom plates there, cook for another 10 minutes.
Add onion-garlic frying, thyme, cook for a couple of minutes. Salt, pepper, add crumbled cheese, stir until completely dissolved.
Puree with a blender.

Mushroom soup puree in a slow cooker

It’s easy to cook delicious and fragrant mushroom cream soup in a slow cooker, because you don’t need to spend a lot of time cooking - just prepare the ingredients. Decorating with a sprig of parsley or tarragon mushroom flavor puree soup, you will add a special richness, nuances, shading the creamy texture. Variations of the recipe will be replacing water with chicken or vegetable broth, adding oregano, nutmeg, sage,.

Ingredients:

champignons - 0.4 kg;
potatoes - 0.4 kg;
onion - 100 g;
water - 3 glasses;
cream 15% fat - half a glass.

Cooking method:

Rinse the mushrooms with running water, cut into 4 parts. Peel potatoes, wash, cut into cubes. Peel the onion, cut into small cubes.
Put vegetables and mushrooms on the bottom of the multicooker bowl, pour in water. Close the lid, set the soup mode.
After cooking, pour the mass into a saucepan, pour in the cream, season with salt and spices.
Puree the mixture with an immersion blender.
Instead of a blender, you can use a food processor or rub the mass through a sieve.
To intensify the taste, onions with mushrooms can be processed (fried) before being placed in a slow cooker.

Cream soup with mushrooms and chicken

To get a hearty chicken puree soup with mushrooms, you need to use the fillet to prepare the broth and add to the creamy mass itself. Such a dish is distinguished by a high calorie content, quickly satisfies hunger, serves as an excellent option for serving as a first, will find its place in the daily diet. Instead of chicken, you can take any meat - turkey, rabbit, beef.

Ingredients:

champignons - 0.25 kg;
chicken fillet - 0.25 kg;
potatoes - 0.35 kg;
carrots - 100 g;
onion - 100 g;
cream 20% fat - 1.5 cups.

Cooking method:

Pour 1.5 liters of water into the pan, boil the chicken, cut into cubes. At this time, peel the potatoes, cut into cubes.
When the water boils, throw in the potatoes, boil until tender. Peel the mushrooms, cut into slices, chop the onion, rub the carrots.
Fry the mushrooms in a dry frying pan until the water evaporates from them. Pour onions and carrots, simmer for a couple of minutes, pour in the cream. Cook over low heat until the mixture thickens.
Send all parts of the composition to a blender, beat, season with salt and pepper.

Cream soup of dried porcini mushrooms

A creamy soup made from dried mushrooms will turn out very tasty and with a rich aroma, and for those who doubt how to cook a delicacy, it is better to take forest mushrooms. The first dish looks appetizing in the photo and in life, has a bright taste. It perfectly saturates the body. For piquancy, mustard seeds and garlic are added to the first. The resulting sharpness will certainly be smoothed out by the creamy taste of dairy products.

Ingredients:

dried mushrooms - 0.2 kg;
onion -1 pc.;
garlic - clove;
potatoes - 2 pcs.;
a mixture of vegetable and butter oils - 4 tbsp. l.;
mustard seeds - a teaspoon;
broth - 1 l;
water - a glass;
cream 20% fat - a glass.

Cooking method:

Wash and peel the vegetables, cut the onion into half rings, cut the potatoes into cubes, pass the garlic through a press.
Rinse dried whites, pour boiling water for a third of an hour.
In a 3-liter saucepan, in a mixture of oil, darken the onion, garlic, mustard. Pour soaked mushrooms there with water. Pour in the broth.
Add potatoes, cook until half cooked. Salt.
Pour a glass of broth, replace it with cream. Beat with a blender.
If you get too thick cream soup, dilute it with broth.

Mushroom soup from frozen mushrooms

Any housewife can prepare a delicious and fragrant soup puree from frozen mushrooms. In this case, you can use any options - champignons, chanterelles, boletus, white. The main thing is not to defrost them so that they do not spread with an unpleasant slimy puddle, but retain the elasticity of each piece. To do this, they are poured directly into boiling water and boiled until tender. Serve well with parsley.

Ingredients:

frozen mushrooms - half a kilo;
onion - 1 pc.;
carrots - 1 pc.;
parsley - a bunch;
vegetable oil - 2 tablespoons;
vegetable broth - 1.5 cups.

Cooking method:

Chop the onion with carrots, fry in oil.
Pour the broth into the pan, bring to a boil, add the mushrooms, add the frying.
Bring to a boil, add chopped parsley.
Put everything in a blender, grind to a creamy consistency.

Mushroom cream soup with melted cheese

Creamy soup with melted cheese and mushrooms is distinguished by a rich creamy taste, which saturates well and warms in cold weather. It has a soft texture and cooks quickly. It is good to serve the dish hot, decorating each plate with chopped herbs and croutons cooked without eggs - just fried in butter with herbs.

Ingredients:

chicken broth - half a liter;
champignons - half a kilo;
potatoes - 4 pcs.;
onion - 1 pc.;
processed cheese - 2 pcs.;
dill - a bunch.

Cooking method:

Boil chicken broth, put potato cubes in it, boil until tender.
Grate cheese into broth, stir until dissolved. Grind the mixture in a blender.
Chop the onion with mushrooms for frying, put in a blender, chop again.

Wild Mushroom Soup

A creamy soup of forest mushrooms, prepared on the basis, has a bright taste. This is a real delicacy, because it is prepared using dry white wine, cream gives it a delicate taste, and thyme greens add piquancy. An exquisite delicacy is well served with rye croutons, sprinkled with herbs, flax seeds, pumpkin or sesame seeds on top.

Ingredients:

chanterelles - 0.4 kg;
chicken broth - 0.9 l;
white wine - half a glass;
onion - 1 pc.;
cream 20% fat - 225 ml;
thyme greens - 1 tbsp.

Cooking method:

Wash the chanterelles, heat the olive oil in a frying pan, fry the mushrooms over high heat until the liquid evaporates.
Reduce the heat, fry for a couple more minutes, add the chopped onion there, simmer until it is soft. Pour in the wine, stirring, evaporate.
Fold the onion-mushroom mixture into the broth, boil, cook for a quarter of an hour. 5 minutes before the end, add thyme. Puree with a blender, pour in warm cream, season with salt and pepper.
Pour back into the pot and boil.

Video: cream soup with mushrooms and potatoes

Mushroom soup is one of the many options for a delicious and dietary dish for all occasions. This soup is very tender and flavorful. It can be served with croutons, greens or a baguette.

It can contain any vegetables - potatoes, celery, carrots, pumpkin, etc. Moreover, you can add cream, milk, yogurt to its composition. Either way, this soup is delicious.

However, in order for the soup to be not only tasty, but also fragrant, use forest mushrooms. You can dry the mushrooms in the fall and use a couple of pieces in any mushroom soup.

How to cook mushroom puree soup - 15 varieties

Cheese soup is a separate type of delicacy, which is gaining momentum more and more every day. If you want to cook a dish and surprise your family - it is in front of you.

Ingredients:

Champignons - 400 g
Cream 10% - 0.5 l
Processed cheese - 200 g
Potatoes - 4 pcs.

Cooking:

We send the potatoes, cut into medium pieces, into a pot of boiling water. While it is cooking, prepare the mushrooms.

They must be cut into large cubes and fried in butter. Once the potatoes are soft, add the mushrooms to it.

After 15 minutes, add melted cheese. We cook 5 minutes. Then blend the soup with a blender until smooth. Return soup to heat and pour in cream.

Cook for another 4 minutes, cover with a lid and remove from heat.

To prepare this soup, you need to dry the mushrooms. This is best done in dry hot weather. If this is not possible, you can buy dried mushrooms in the store.

Ingredients:

Dried mushrooms - 100 g
Broth - 1.5 l
Cream - 250 ml
Potatoes - 3 pcs.
Onion - 1 pc.

Cooking:

Add dried mushrooms to the finished chicken broth and put on a slow fire. We cook an hour. In the meantime, prepare the rest of the ingredients.

Peel potatoes and cut into cubes. Onion cut into small pieces. Fry the onion in a little oil.

We fall asleep vegetables in the broth with mushrooms. After all the ingredients are cooked, immerse the blender in the soup and grind until smooth.

At the end of cooking, add cream.

This soup can be included in the menu of dietary dishes.

Ingredients:

Carrot - 1 pc.
Chicken breast - 400 g
Potatoes - 4 pcs.
Leek -1 pc.

Preparations:

Boil chicken breast until done. Cut potatoes and carrots into small pieces. We take out the chicken meat from the broth, and send the vegetables into it.

Cut the onion into small feathers and fry it in butter. Chop the mushrooms and add to the onion. Fry for 4 minutes, then add vegetables to the soup.

Cook the soup for 10 minutes and grind with a blender. Return soup to heat and add cream. We disassemble the chicken into fibers and return to the soup.

Bon Appetit.

It is pointless to talk about this soup, you just need to try it.

Ingredients:

Dry mushrooms - 5 pcs.
Champignons - 300 g
Garlic
Lemon - 1 pc.
Cream - 100 ml.

Cooking:

Add dry mushrooms to boiling water. You do not need to boil a lot of water, one glass is enough.

Cut the mushrooms into small pieces and fry them in a saucepan in butter. Add garlic to the onion.

After the mushrooms are soaked, throw them in a colander. And pour the broth into a saucepan where vegetables are fried. Squeeze out excess moisture with mushrooms.

Add broth to soup. Bring to a boil and grind the soup with a blender. Extract juice from lemon and mix with cream.

Pour the lemon curd into the soup. Remove the pot from the heat as soon as the soup begins to boil.

Today, there are more than a hundred variations of this beloved puree soup. Here is one of them.

Ingredients:

Potatoes - 3 pcs.
Leek - 2 pcs.
Mushrooms - 300 g
Onion - 3 pcs.
Carrot - 1 pc.

Cooking:

Cut the leek into half rings. Onion cut into cubes. Pour the onion into a saucepan, where the butter has already warmed up and fry until transparent.

In the meantime, peel the mushrooms, potatoes and carrots. Mushrooms cut into slices. Carrots and potatoes in cubes.

Add mushrooms to onions. 4 minutes have passed - you can add potatoes and carrots. Pour the broth into the saucepan and cook until the potatoes are cooked.

Remove from heat and grind with a blender.

Bon Appetit.

This soup is suitable even for breakfast, because it is light and tender.

Ingredients:

Onion - 1
Champignons - 400 g
Broth - 1 l
Cream - 200 ml

Cooking:

Pour olive oil into a saucepan, and while it is warming up, cut into small pieces. We cut the mushrooms.

Fry the onion for a few minutes and add the mushrooms, after 5 minutes of frying, add the broth. Add salt and pepper.

For decoration, fry thin slices of mushrooms in a pan. After the soup boils, add the cream. We interrupt the soup into a homogeneous mass.

Serve soup with mushrooms for decoration.

To prepare this soup, you can use not only champignons, but also porcini mushrooms. V this case, it all depends on your preferences.

Ingredients:

Champignons - 300 g
Chicken broth - 1 l
Butter - 40 g
Flour - 30 g
Greenery
Yolk - 1 pc.
Cream - 140 ml

Cooking:

Onion cut into cubes. Mushrooms cut into small pieces. Fry the onion and mushrooms in a little oil.

After a few minutes of frying, add flour and mix well. Pour in chicken broth. Bring to a boil and add herbs.

Leave the soup to simmer for 45 minutes. After we remove the branches of greenery, and interrupt the soup with a blender.

In the absence of a blender, you can use a sieve.

Mix the cream and yolk with a whisk and pour into the soup in a thin stream. We return the soup to the fire and cook without bringing to a boil.

Mushrooms are the perfect mashed mushrooms. They cook very quickly and are very tasty.

Ingredients:

Champignons - 600 g
Onion - 1 pc.
Carrot - 1 pc.
Cream - 300 ml
Butter - 50 g
Flour - 60 g

Cooking:

Mushrooms cut into slices. Mushrooms are visually divided into 2 parts. Fill one part with water and cook for 20 minutes. Onion cut into small cubes.

Three carrots on a grater. Start by frying the onion. Then add carrots and after a few minutes mushrooms.

Put flour in a separate pan and heat in a pan for several minutes. Add butter to flour. And mix well.

From the pan where the mushrooms were cooked, pour a glass of broth. We transfer the fried vegetables to the pan, here we add the flour mixture and a glass of broth.

Grind everything with a blender. The resulting mass is poured into the broth with mushrooms. We mix everything well. We put the pan on the fire and pour in the cream.

Cook over low heat for 5-10 minutes.

Wonderful autumn soup diversifies your diet.

Ingredients:

Mushrooms - 200 g
Pumpkin - 300 g
Garlic - 3 tooth.
Natural yogurt - 300 ml

Cooking:

We clean the onion, garlic and pumpkin.

To make the pumpkin easy to clean, put it in the oven for 15 minutes.

We cut the onion into half rings, the carrots into cubes, and the mushrooms into strips.

Put the onion in a glass dish greased with oil. We send the dish to the microwave for 1 minute. Then add the mushrooms to the onions.

Prepared in the same way as the onion, only now cover with a lid for 4 minutes. Add pumpkin to vegetables. Send it to the microwave with vegetables for 7 minutes.

Now grind the vegetables with a blender and add yogurt to them. Mix until smooth.

The soup is ready.

A very tasty and fragrant soup that will amaze everyone with its unique taste.

Ingredients:

Forest mushrooms - 560 g
Potatoes - 4 pcs.
Onion - 2 pcs.
Spices
Cream - 200 ml

Cooking:

Cut potatoes into random pieces. Wash and clean mushrooms, cut into pieces.

Very often in forest mushrooms there are worms and other insects. To get rid of them, you need to lower the mushrooms into the water and wait 30 minutes. The insects will come out on their own.

Bring the water to a boil and add the potatoes and part of the mushrooms, about 3/4. Let's add spices.

In the meantime, finely chop the onion. Fry the onion with the remaining mushrooms.

When the mushrooms and potatoes are cooked, grind them with a blender. Then add cream and blend again. Decorate the soup with fried mushrooms and onions.

This soup definitely does not fit into the category of bored and beaten, so you can surprise your family with it.

Ingredients:

Shrimps - 1 kg
White mushrooms - 400 g
Butter - 120 g
Chicken broth - 1 l
Dry white wine - 250 ml
Celery - 1 sheet
Red pepper - 10 g
Nutmeg - 10 g
Cream - 250 ml

Cooking:

We clean the shrimp from the shells. Shrimps, mushrooms are sent to a pan with warmed butter. They must be fried for 5 minutes.

Pour in white wine and chicken broth. Put the celery pepper and nutmeg into the soup. Cook on low heat for 20 minutes. Then immerse the blender and grind the soup.

Pour in the cream and return the soup to the fire, where we cook over low heat for 7 minutes.

Bon Appetit.

You can add any mushrooms or even several types of mushrooms to this soup, so it will be tastier.

Ingredients:

Champignons - 100 g
Oyster mushrooms - 100 g
Potatoes - 3 pcs.
Onion - 1 pc.
Garlic - 6 cloves
Pine nuts - 30 g

Cooking:

Cut the potatoes, you can large. We cut the mushrooms. We clean and chop the onion. We clean the garlic. Pour a little oil into the pan and add potatoes and onions.

Fry for a couple of minutes and pour the cream after a couple of minutes with water. Cover with a lid and let it boil. In another saucepan, heat the oil and fry the garlic.

You don't need to cut the garlic. When the garlic turns golden, put it on a napkin. When the potatoes boil, add the mushrooms and cook until tender.

Now grind with a blender. Chop pine nuts. Serve soup with nuts and garlic.

Bon Appetit.

This soup can also be served with pre-boiled meat - turkey or rabbit.

Ingredients:

White mushrooms - 400 g
Butter - 20 g
Onion - 1 pc.
Carrot - 1 pc.
Parsley root - 1 pc.
Yolk - 1 pc.
Sour cream - 40 ml
Milk - 120 ml
Boiled rice - 100g

Cooking:

Cut the onion and parsley root into cubes. Mushrooms cut into small pieces. Three carrots on a grater.

Mix all the ingredients in a saucepan, add butter to them and simmer until tender. Then pour the vegetables with broth and cook until boiling.

Grind the soup in a blender and return it to the broth again. Bring to a boil, add the mixed sour cream with milk and rice. Mix well and serve.

Such a soup can be included in the diet even during diet and fasting days.

Ingredients:

Mushrooms - 0.5 kg
Chicken broth - 600 ml
Cream 20% - 0.2 ml
Bulb - 2 pcs.
Flour - 40g

Cooking:

Chop the onion and mushrooms and fry in a little oil. Then we transfer the vegetables to a blender and pour 300 ml of broth, chop well.

We shift the resulting mass into a saucepan, pour the broth, cook for a couple of minutes and add the cream. Cook for another 5 minutes, add salt and pepper.

Bon Appetit.

This soup can be served with croutons or greens. Although he is very tasty.

Ingredients:

Mushrooms - 0.5 kg
Onion - 1 pc.
Celery - 40g
Fresh thyme - 10 g
Broth - 1 l
Cream - 0.25 l

Cooking:

Cut all ingredients into small pieces. Fry the onion, after a couple of minutes add the celery, after 5 minutes add the mushrooms, garlic, salt and pepper.

Simmer for 20 minutes. Add flour and mix well. Pour in the broth and thyme, cook for 30 minutes. Pour in the cream and cook for 5 minutes. Grind with a blender.

Bon Appetit.