Meat, cereal, fish, vegetable and other puree soups are often included in baby and diet food. As you know, the first feedings for babies consist of pureed (beaten to a homogeneous state) mixtures. And the chef's troubles are minimal. The selected products are boiled until tender, manually pressed through a sieve or instantly whipped with a blender, diluted in a food processor to the desired thickness with hot broth, half-and-half with milk or cream, often white sauce, seasoned with spices and butter.
Let's leave cereals, vegetables and mushrooms in their pure form until the next fast days and add mushroom soup made from champignons with the addition of butter and milk cream to the agenda - a universal first for children and the older generation of the family. It has a pleasant taste, nutritional value and sufficient calorie content. In order not to spoil the quality of the food, we always buy fresh mushrooms/champignons - we save frozen or canned semi-finished products for another recipe.
Cooking time: 60 minutes / Number of servings: 2
Ingredients
- champignons 300 g
- potatoes 100-150 g
- onion 50 g
- milk cream 100-200 ml
- butter 20 g
- olive oil 20 ml
- garlic 1 clove
- salt, pepper, herbs to taste
How to make mushroom cream soup from champignons
When express cooking, peeled potato tubers are divided into cubes, dipped in boiling water (without salt they soften faster!) and boiled together with mushrooms while actively bubbling for about 15 minutes. Then discarded, crushed, and diluted with a decoction. In my recipe, without peeling, just washing, you need to bake the potatoes in foil or parchment. This takes 30-40 minutes in a pre-heated oven at 190 degrees. Then the final soup dish is saturated with a delicious aroma, as if it came out of a village oven.
After removing the husk, cut a large onion into several large segments - place it in heated oil (we have two types - olive and butter), bring it to transparency at a moderate temperature, do not dry it. Don’t chop it finely, we’ll grind it in the end anyway, but we’ll retain the important juiciness and sweetness. I will say that in addition to onions, shallots and leeks are suitable - after simmering in butter, they become especially appetizing.
After two or three minutes, throw in halves, quarters or even whole champignons (don’t forget to thoroughly rinse them from soil in cold water) - continue to quickly soak them in the most delicate oil. The time may vary at this stage, depending on the density of mushrooms you prefer. Mine took 5-6 minutes. The main thing is to protect the pulp from dryness, compressibility, and bitterness.
Load the bowl of a food processor (you can use an immersion blender) with baked potatoes (peeled!), fried onion-mushroom mix, salt, pepper, add a clove of fresh garlic - moderate spiciness is necessary for the mushroom puree soup from champignons. At the same time, boil 10-15% cream and water or broth, taken in equal proportions. If you have some concentrated frozen meat broth left in stock (I have it from jelly), it is very useful here, it instantly melts and mixes with boiling water.
We start the assistant unit and grind it to the desired granularity-uniformity. Pour boiling liquid (cream + broth) into the mushroom, onion and potato puree and beat until desired texture. Let's try.
As a rule, bread is dried - in cubes, bars, thin slices. If necessary, heat the soup additionally.
Pour fresh mushroom puree soup from champignons into deep bowls, for visual appeal we decorate with bread toasts/croutons, parsley or other herbs, plates of mushrooms - serve to the table, bon appetit!
Puree soups are already quite firmly entrenched in our kitchen. One of the most popular of these soups is, of course, mushroom. It turns out very aromatic, and, if you cook it with cream, it is also very tender. Try it and surprise your home with puree soup prepared according to our simple and affordable recipes.
Mushroom soup made from champignons with croutons
Nourishing, aromatic and very tasty - this is all about the puree soup made from champignons, vegetables and cream. And crispy bread crumbs will only complement the taste of the soup, making it even more wonderful.
Ingredients:
- Champignons – 300 g.
- Carrots – 1 pc.
- Onions – 1 pc.
- Cream – 150 ml.
- Parsley and dill - to taste
- Salt - to taste
- Vegetable oil - for frying
- Crackers - for serving
Cooking method:
Rinse the champignons well and peel if necessary. Cut them into slices (the size does not matter, since all the ingredients will then be pureed).
Peel the onion and cut into fairly thin half rings.
Peel the carrots, cut into thin rings or grate on a coarse grater.
Place the onions, carrots and mushrooms in a saucepan with thick walls and bottom. Put on fire, pour in a little vegetable oil. Fry, stirring, for about 7-10 minutes. Be careful not to burn the onion.
Then pour about a liter of boiling water into the pan and stir. Bring everything back to a boil, cook for about 5 minutes. Salt and pepper. You can also add other spices, such as a little nutmeg.
Remove soup from heat. Using a hand blender, puree all ingredients. If you find the soup to be too thick, you can add a little more boiling water to it.
Pour the finished soup into bowls. Sprinkle chopped herbs on top, and place pre-prepared bread crumbs in the center of the plate.
Mushroom puree soup with sour cream and tarragon
Chicken broth and sour cream dressing with tarragon make the taste of this soup completely unforgettable. Try it too!
Ingredients:
- Mushrooms (champignons or porcini) – 100 g.
- Onions – 1 pc.
- Chicken broth – 300 ml.
- Cream – 100 ml.
- Sour cream – 100 ml.
- Olive oil – for frying
- Salt - to taste
- Nutmeg - to taste
- Tarragon - to taste
Cooking method:
Peel the onions and cut into half rings.
Pour the olive oil into the pan where the soup will be cooked, and put it on the fire. Add chopped onion there and fry until soft (just a few minutes).
Wash the mushrooms and cut into slices. Add them to the onions, fry together over low heat for about 10 minutes.
Then pour chicken broth into the onions and mushrooms - this will make our soup richer and tastier. Bring the broth to a boil, add chopped herbs into it. Let the soup simmer for 2 minutes, then remove from heat.
Cool slightly, and then grind with a hand blender into porridge.
Return to the heat and pour room temperature cream into the pan. Stir. Bring to a boil and remove immediately. Season with salt and add a little nutmeg. Leave to cool while you prepare the dressing. To do this, beat sour cream with chopped tarragon in a blender. Pour the puree soup into plates, season with sour cream and sit down at the table.
Mushroom puree soup with potatoes
If you add potatoes to the mushroom puree soup, you will get a very thick and satisfying dish that can be an excellent option for lunch or dinner.
Ingredients:
- Champignons – 300 g.
- Potatoes – 4 pcs.
- Onions – 2 pcs.
- Cream (20%) – 500 ml.
- Salt - to taste
- Ground black pepper - to taste
Cooking method:
Fill a saucepan with water and put it on fire. Peel the potatoes, rinse, cut into medium pieces and boil in salted boiling water until soft.
Peel the onions, cut into half rings or rings.
Wash the mushrooms, peel if necessary, and then cut into thin slices. Place the onions and mushrooms in a frying pan with heated vegetable oil. Fry, stirring, for about 10 minutes.
When the potatoes are ready, remove them from the heat and drain the water into a separate container.
Place the mushrooms and onions in the pan with the potatoes. Pour the cream in there, and also add salt and a little black pepper. Beat this whole mass with a blender, and then evaluate the final consistency. If the soup seems thick to you, you can dilute it with the water in which the potatoes were boiled. This way you can adjust the consistency to your liking.
Serve the finished puree soup with toasted bread.
Mushroom puree soup in a slow cooker
A slow cooker will help you quickly and without any hassle prepare delicious mushroom puree soup. The secret of its amazing taste is that we use both regular store-bought champignons and aromatic dried forest mushrooms to prepare it.
Ingredients:
- Dried white mushrooms – 50 g.
- Champignons – 500 g.
- Dried honey mushrooms – 200 g.
- Garlic – 3 cloves
- Cream (20%) – 200 ml.
- Onions – 2 pcs.
- Salt - to taste
- Ground black pepper - to taste
- Vegetable oil - for frying
Cooking method:
Place dried wild mushrooms in a saucepan and cover with warm water. Leave for 2-3 hours.
Peel the onion and cut into thin half rings.
Peel the garlic, cut in half.
Turn on the multicooker to the "Baking" mode, pour a little vegetable oil into the bowl.
Place onion and garlic in a bowl and fry for a few minutes.
Remove the soaked mushrooms from the water and chop coarsely into a multicooker bowl.
Slice the champignons there. Stir, simmer everything together in the “Baking” mode for 30-35 minutes.
After the beep, pour 500 ml into the multicooker bowl. water. Stir, salt and pepper. Turn on the "Bake" mode again for 40 minutes.
When the time is up, open the lid. If there is any water left in the bowl, drain it.
Place all prepared ingredients into a saucepan and blend with a hand blender until smooth.
Then pour the cream into the puree, stir and pour the soup back into the multicooker bowl. Cook in the “Keep Warm” mode for 20 minutes, then serve.
Such soups have a special aroma and taste and are great for warming in cold weather. Therefore, today we will teach you how to properly prepare pureed mushroom soup and tell you several cooking options.
Delicate cream soup with melted cheese
This is the most popular mushroom soup recipe.
Ingredients:
- fresh champignons – 0.5 kg;
- vegetable oil - for frying;
- potatoes – 0.5 kg;
- processed cheese – 2 pieces;
- onion – 2 heads;
- dill – 1 bunch;
- salt - to taste.
Preparation:
- Fill a pan with purified water and put it on gas.
- Peel the potatoes and cut into cubes.
- Grate the processed cheese.
- When the water boils, salt it. Add potatoes and cheese to the pan, mix everything. Let the soup simmer over low heat.
- Now let's take care of the mushrooms. The champignons need to be washed thoroughly.
- Cut the mushrooms into slices.
- Heat a frying pan and add mushrooms into it. They will immediately release the juice and stew in it.
- When all the water has evaporated, add salt to the mushrooms and pour in the oil. Fry mushrooms over medium heat.
- Peel the onion and chop it very finely.
- Add the onions to the mushrooms 5 minutes before they are ready.
- Now set aside a few slices of mushrooms; we will use them to decorate our soup.
- Pour the mushrooms into the soup and cook everything together for about 10 minutes.
- Wash the dill and chop it very finely.
- At the end of cooking the soup, add dill to it.
- Take an immersion blender and blend our soup until smooth.
- Turn the soup to low and simmer for a bit. When it boils, you can remove the pan from the heat. Leave it to brew.
- Champignon puree soup is ready!
French cooking recipe
Ingredients:
- champignons – 0.5 kg;
- flour - 3 tbsp. spoons;
- lemon juice – 1 teaspoon;
- chicken broth – 2 l;
- salt and pepper - to taste;
- egg yolks – 2 pieces;
- butter – 0.1 kg;
- cream – 0.1 l;
- onion - 1 head.
Preparation:
- Wash the mushrooms and cut them in half. Cut the champignon caps into slices and the legs into cubes.
- Chop the onion.
- Place about 30 grams of butter into the pan. When it melts, add the onion and turn the heat to low. Let it cook for about 10 minutes.
- In a separate saucepan, make chicken broth.
- At the end of frying the onions, add flour and mix everything.
- Now take the prepared broth and pour it into the onion. Pour the liquid in a thin stream, stirring the onion all the time so that no lumps form.
- Add chopped mushroom stems, salt and pepper to the pan. Mix everything thoroughly and leave the mixture to continue cooking over low heat for half an hour.
- Dissolve the remaining oil in a frying pan and fry the champignon slices in it for about 5 minutes.
- Then add a little salt and lemon juice to the mushrooms, mix everything and leave to fry for another 5 minutes.
- Pour the fried mushrooms into the soup, mix everything and cook for about 10 minutes.
- In a separate container, beat the yolks.
- Add cream to them. Beat everything until smooth.
- Now take a tablespoon and add the soup to the yolks, whisk everything again.
- Continue adding soup one spoon at a time until you have 2 cups of egg mixture.
- Pour the eggs into the soup very slowly, remember to stir everything constantly.
- Boil the soup over low heat for another 5 minutes and turn it off. The main thing is not to bring it to a boil, otherwise the yolks will cook and spoil the taste of the finished dish.
Cream of mushroom soup- This is a delicious first dish that is prepared in almost every family. This is not surprising, because it is very simple, but incredibly tasty!
Cream soup with mushrooms recipe and cheese came to our table from France, like most cheese dishes. A tasty, light, aromatic and satisfying dish is very healthy and is perfectly absorbed by the body.
The combination of ingredients, considered ideal in the cuisine of different countries, makes this recipe a gourmet favorite. And the ease of preparation and common ingredients are accessible even to a novice housewife.
Mushroom cream soup with cheese is an excellent choice for a vegetarian table, not a strict diet.
Cream of mushroom soup: recipe
Required Products:
– cream – 195 g
– champignons – ½ kg
- chicken bouillon
– 600 ml – flour – 2 tablespoons
- onions - 2 pieces
– butter – 40 g
- vegetable oil - a couple of tablespoons
Cooking steps:
Prepare chicken broth in advance. Wash the champignons thoroughly and chop them. Chop the onion, fry in butter along with the mushrooms, sprinkle with a pinch of salt. Place the roast in a blender, add a third of the broth, and grind until creamy.
Mushroom soup with champignon puree
Ingredients:
– onions – 2 pieces
– champignons – 300 g
- spices with salt
- sunflower oil
– potatoes – 4 pieces
Cooking steps:
Boil the potatoes. Peel the onion and cut it. Peel the champignons and chop into slices. Fry the onion for 10 minutes, mix with the mushrooms, fry until they are ready, stirring constantly so that they do not burn.
As soon as the potatoes are cooked, drain the water and reserve 1 cup of potato water. Add the fried ingredients to the potatoes. Add cream, spices, grind with a blender. If the soup turns out thick, add more potato or regular hot water.
Mushroom soup puree cream
You will need:
– butter – 60 g
- chicken broth - ½ liter
– champignons – 300 g
– dry white wine – 55 ml
- Dijon mustard - a small spoon
– cream – 125 ml
Cooking steps:
Pre-cook chicken broth. Wash and finely chop the mushrooms. Place a slice of butter in a separate container and fry the champignons until they become soft. Pour in cream, chicken broth, dry white wine, add mustard. Boil the soup and blend it in a blender until smooth.
Blue Cheese Recipe
Required Products:
- nutmeg - a few pinches
– vegetable broth (or potato broth) – 350 g
- onion
– potatoes – 2 pcs.
– champignons – 500 g
- freshly ground black pepper
- sunflower oil with salt
– blue cheese – 150 g
Cooking steps:
Boil the potatoes, leave the water - it can be used to make broth. Catch the potatoes and mash them. Chop the onion and fry in vegetable oil. Chop the mushrooms, mix with onions, fry for 10 minutes.
Pour potato broth into the mushroom mixture, bring to a boil, add potatoes, blend with a blender to obtain a homogeneous mass. Pour in the cream, if necessary, add a little more water.
Crumble the blue cheese, add to the soup, bring to a boil, and cook until the cheese melts. Turn off the burner and leave for a quarter of an hour to fully infuse. Serve the soup with croutons
Creamy mushroom soup
You will need:
- crackers
– fresh mushrooms – 600 g
- cream - half a liter
- chopped greenfinch
– potatoes – 4 pieces
- onion
Preparation:
Finely chop the champignons, fry them over a moderate flame until they become nice and golden. Chop the mushrooms into thin slices and add them to the onion for frying. All water must evaporate.
Mushroom soup puree recipes with photos
Ingredients:
– potatoes – 4 pieces
- chicken breast
- green stuff to taste
– cream – ½ liter
- onion
- crackers
Preparation:
Boil cabbage and potatoes in a deep saucepan. Fry champignons with onions in oil. All water should go away. Pour boiled potatoes into a blender bowl, add cabbage, and puree. Add fried mushrooms and onions here. Chop again, pour in cream, add chopped herbs, and place the soup in bowls. When serving, add pieces of cooked chicken breast to the plates.
Creamy mushroom soup recipe
You will need:
– cream – 400 g
- medium carrot
- onion
– potatoes – 4 pieces
– mushrooms – ½ kg
- fresh parsley
- vegetable oil
- spices
Cooking steps:
Remove the outer skin from the onion and chop finely. Wash the mushrooms thoroughly and chop into several pieces. Heat the frying pan, coat it with oil, and add the onion for frying. Fry for three minutes until nicely golden.
Add chopped mushrooms and fry the mixture for 10 minutes. Wash thoroughly, cut into large cubes. Peel the potatoes and chop into small square pieces. Let the vegetables cook, add salt.
As soon as the potatoes and carrots are cooked, pour most of the broth into a separate saucepan. Add the onion mixture to this and grind in a blender bowl to form a porridge-like mass.
If the soup turns out thick, add a little vegetable broth. Place the container with the first dish on the fire, boil, add cream, season, and serve with herbs.
Mushroom soup with mushroom puree
Required Products:
– dill – champignons – 495 ml
– potatoes – 4 pcs.
– processed cheese – 2 pieces
- chicken bouillon
Cooking steps:
Make chicken broth, put potatoes in it, leave it to boil. After the potatoes are ready, grate the cheese into the broth, stir so that they dissolve as quickly as possible.
Pour the potatoes and broth into a blender bowl and puree until the potatoes are difficult to see. Fry mushrooms with onions in oil, use a blender to chop. Place on plates and garnish with chopped herbs. Serve with croutons and egg halves.
Mushroom soup with champignon puree recipe
Ingredients:
- flour - 1.55 tbsp. spoons
- onion
- carrot
– potatoes – 3 pcs.
- garlic clove
– mushrooms – 295 g
Preparation:
Fill a saucepan with water, add potatoes, half an onion, carrots, place on the stove, set the heat to medium, and add salt. Fry mushrooms with onions, add salt.
As soon as the vegetables are cooked, put them in a blender, add a little broth, add mushrooms and onions. Blend in a blender to remove all the bits. Divide the soup among plates.
Multicooker recipe
You will need:
- carrots with onions
- spices with salt
– potatoes – 3 pieces
– dried mushrooms – 50 g
- liter of water
- milk
Cooking steps:
Soak dried mushrooms in cool water and leave for several hours. You can leave them overnight. Turn on the multicooker and set the “Baking” mode for 40 minutes. Peel the onion and chop finely.
Fry the onion in a slow cooker, add mushrooms, stir, cover with a lid. While the mushrooms are roasting, prepare the vegetables. Cut the potatoes into cubes, grate the carrots. Transfer to the mushrooms, stir and continue simmering until the signal is received.
Pour water into the bowl and sprinkle with spices. Throw in a few bay leaves. Close the lid and set the baking time mode to 40 minutes. After receiving the signal, pour the soup into another container. Remove the bay leaf and beat the mixture with an immersion blender. Dilute the soup with hot milk.
Cream of mushroom soup
Required Products:
- champignons - half a kilogram
– chicken broth – 1.7 l
- olive oil and butter - a tablespoon each
- a sprig of thyme
- onion
– dry white wine – ½ glass
- 3 crushed garlic cloves
— a slice of hard cheese – 6 pcs.
- croutons
- ground black pepper - a couple of teaspoons
Cooking steps:
Dissolve the butter in a saucepan, add olive oil. Fry until golden, add salt. Add chopped mushrooms, crushed garlic, sprinkle with ground black pepper. Cover loosely with a lid and leave for half an hour.
Using a blender, puree, pour into portioned pots, add a few croutons and a piece of cheese. Place the pots of soup in the oven to allow the cheese to melt and serve immediately.
Recipe with semolina
Ingredients:
- fresh parsley
– medium potatoes – 2 pieces
- medium onion
- 2 tablespoons semolina
- medium carrot
– frozen mushrooms – 400 g
- sunflower oil
- seasonings
Cooking steps:
First remove the mushrooms from the refrigerator and let them defrost for 35 minutes. Place a saucepan on the fire so that the water boils, put the mushrooms washed in water in it, and add salt.
Peel the potatoes, cut into cubes, and add to the mushrooms. Peel the onions, chop them, and place them in a heated frying pan. Wash the carrots with a metal brush and grate them on a fine grater.
Add to carrots and onions, fry for 7 minutes. Place the onion and carrot mixture in the soup, cook for 5 minutes, add semolina, stir, turn off the heat after 5 minutes.
Lentil recipe
You will need:
- potato
– mushrooms – 395 g
- fresh parsley
- sunflower oil
- small carrot
- medium onion
– red lentils – 90 g
Preparation:
Fill a saucepan with water and place it on the stove. Peel the potatoes with a knife and chop into small cubes. Wash the mushrooms thoroughly with water and cut each into several pieces.
After the water boils, add potatoes, mushrooms, salt, turn the flame to moderate, and cover with a lid. Peel the onion and finely chop it. Wash the carrots with a wire brush and grate them on a vegetable grater.
Heat a frying pan with vegetable fat and fry it. Throw the lentils into the cooking container, cook for a few minutes, add the roast and chopped herbs.
It’s only been about 50 years since puree soups appeared on the culinary horizons, and for some reason it seems to me that they clearly have aristocratic origins. They come from France, where fifty years ago it became fashionable to puree soup ingredients. Although oriental cuisine does not agree with this statement, and believes that such options were prepared in the East much earlier, that is, since the most ancient times.
Be that as it may, they have taken root in modern society, and moreover, they have become widespread throughout the world. So, in France alone, today they are prepared in more than 70 different recipes. They are actively prepared in the East, in America, and in many other countries. Of course, we are not lagging behind in this activity either.
After all, “what’s good is good!” And this is exactly how this dish can be described. Tasty, tender, healthy, very nutritious, it is perfectly absorbed by the body. Can be served both hot and cold.
That is why we gladly eat a cup of steaming, aromatic puree soup in the cold winter; it not only feeds us and gives us strength, but also warms us up! But even in the summer, when cold, this option is always found “With a Hurray.” It is light, I would even say airy, and of course cooling, which is simply necessary on a hot, fine day.
When we first start talking about this dish, the first recipe that comes to mind is mushroom soup - puree with champignons. Personally, my acquaintance with this category of dishes began with him. And I remember my first impression of him. It could be characterized only in two words - “Complete delight!”
There was no Internet then, and one could only guess what the secret was behind its preparation. Without knowing this for sure, we tried to experiment and come up with the recipe ourselves. And I remember that I ground my first dish in this design on a sieve, since I didn’t have a mixer at that time.
Nowadays, almost everyone in their home has both the Internet and a mixer. Therefore, it is not at all surprising that recipes with such a theme have become incredibly popular. After all, they can be prepared from almost any product.
So today we will prepare them from different ingredients, but the most basic and constant we will have are mushrooms.
This option can be prepared with either fresh or frozen champignons. But still, fresh is fresh, nothing can replace it, so today we will use exactly these champignons.
We will need:
- fresh champignons – 300 gr
- potatoes - 6 - 7 pcs
- onion - 1 pc.
- butter - 50 g
- sour cream - 1 glass
- salt - to taste
- water - 1.5 liters
Preparation:
1. Cut the potatoes into cubes. You can cut them to any size, as long as they are the same size so that they cook evenly.
2. Pour water and put on fire. Once it boils, add salt and cook until tender.
3. Meanwhile, clean the champignons. Remove dirt from the stem and the top film from the cap. Cut them into slices.
4. Peel the onion and cut into cubes.
5. Fry the champignons in half the butter.
6. Then add chopped onions and the remaining oil to them.
And simmer over low heat until fully cooked.
7. When the potatoes and champignons with onions are completely ready, place them in a saucepan. Prepare a blender and puree everything without lumps.
8. Add sour cream and bring to a boil. As soon as it boils, turn it off immediately. Close the lid, let stand for a while and pour into plates.
You can serve with croutons, or you can simply sprinkle with crushed nutmeg. It will be very tasty.
In general, submission is a very important stage. Remember that the first thing we do is taste food with our eyes. Therefore, give it due attention.
In this recipe we used sour cream, but in general it can be replaced with cream, and even milk, either regular or baked. In this case, the dish will turn out even more tender.
Dried porcini mushroom soup
This option can also be prepared with fresh or frozen mushrooms. But for variety and experience, let’s prepare it from dried whites.
And we’ll add some more variety in the form of corn grits.
We will need:
- dried mushrooms - 200 gr
- onion - 2 pcs
- carrots - 1 pc.
- potatoes - 2 - 3 pcs
- corn grits - 80 g
- dill - 0.5 bunch
- butter - 1 - 2 tbsp. spoons
- salt, pepper - to taste
- water - 1.5 - 2 liters
Preparation:
1. Pour boiling water over the mushrooms, drain the water, then soak for 2 - 3 hours in cold water. If you have porcini mushrooms, it is better to cook from them, since they color the broth less than others.
If you have other varieties, then it is better to boil them separately from all other ingredients. And add them ready-made just before beating with a mixer or blender. This way the broth will be light, which means the finished dish will be light too.
2. After the allotted time, strain the water in which the soaking process took place and boil the mushrooms in it until fully cooked. The water should be salted.
Regulate the amount of water; this will determine how thick the dish is.
3. While they are boiling, let’s take care of the vegetables. Cut the onion into cubes, grate the carrots. And fry both in oil. First the onions, then the carrots.
If you don't want to fry vegetables, you don't have to do this. These dishes are not recommended for everyone due to health reasons. In this case, you just need to prepare them, and then just cook them along with the potatoes.
4. Place the boiled mushrooms in a colander and let them cool. Strain the broth.
5. Add diced potatoes to the broth and bring to a boil. Add chopped mushrooms and washed corn grits there.
If you didn’t fry the vegetables, add them to the pan as well. And if you fried it, add it too. Let everything cook together.
Do not forget to stir so that the cereal does not gather in lumps and does not stick to the bottom. It will cook for 15 - 20 minutes, the same time as vegetables.
6. Taste the broth to see if there is enough salt. If there is enough of everything and everything is cooked, then it’s time to take out the blender or mixer. Grind the whole mass into puree and our dish is ready!
7. All that remains is to pour it into plates and sprinkle with fresh herbs. And of course, eat with pleasure.
And if you add cream or sour cream at the last stage, you will get a delicate dish with a creamy consistency.
There are recipes that use canned corn instead of corn grits. It also turns out very tasty. In this case, it will be even easier to cook the soup. Add the corn at the end of cooking and cook everything together for 5 minutes. Then beat everything together into a puree.
Steady puree soup from frozen whites
We will need for 5-6 servings:
- frozen porcini mushrooms - 500 gr.
- potatoes - 3 pcs.
- onion - 1 pc.
- cream - 150 ml.
- salt - to taste
- butter - 2-3 tbsp. spoons
Preparation:
1. Cut the onion into cubes and fry them in butter. You can also use vegetable oil, but it is butter that will give that delicate and soft taste.
2. Remove the mushrooms from the freezer and, without defrosting them, add them to the pan with the onions. Fry everything together over medium heat until all the liquid has evaporated.
3. And in parallel with frying, we clean and cut the potatoes into cubes or cubes. And put 1.5 - 2 liters of water on the fire. The amount of water will depend on the consistency of the dish you want.
Pour two liters, then you can adjust the amount (that’s exactly what I did).
4. After the water boils, add potatoes to it, add salt to taste and cook until tender for 12 minutes. When it is cooked, pour out half a liter of broth.
5. Add fried onions and porcini mushrooms to the rest of the broth. Cook for 5 - 7 minutes.
6. Then puree the entire mass using a blender or mixer.
7. Put it back on the fire and pour in the cream. It is better to use them fatty, 30%, it is not difficult to buy them nowadays, there are special departments with dairy products brought from farms. The cream there is always fresh, without any additives or preservatives.
8. Stir and gradually add the remaining potato broth. By the way, it’s all gone for me.
9. Bring to a boil, add salt to taste if needed. When it boils, turn it off. Although you can let it boil for a minute, but not too much.
10. Pour into plates and serve. You can leave pieces of fried mushrooms and decorate the dish with them, or simply sprinkle with herbs.
The same soup can be prepared from frozen mushrooms of other varieties, including champignons, as well as from fresh ones, and from any kind. In principle, the procedure and rules of preparation are no different.
Creamy mushroom soup with chanterelles
We will need:
- fresh chanterelles – 200 – 250 gr
- potatoes - 3 pcs.
- onion - 1 pc.
- cream 30% - 100 ml
- butter - for frying
- parsley - 2 sprigs
- salt, pepper - to taste
Preparation:
1. Clean the chanterelles and rinse under running water. Cut large specimens into 2 - 3 parts, leaving smaller ones whole.
2. Cut the onion into cubes. Cut two potatoes into cubes and grate one.
3. Pour 1.5 liters of water into a saucepan, let it boil and add chopped potatoes. Salt the water to taste.
4. Fry the chanterelles in oil for 5 minutes, not over very high heat. Add the onion, and after a couple of minutes, grate the potatoes. Reduce the heat to low and simmer everything together, you can add a couple of tablespoons of potato broth.
5. After 10 - 12 minutes, the potatoes will be ready. It's time to send the frying to him. Wait until it boils and cook for 5 - 7 minutes. Taste the broth again; if you think there is not enough salt, add to taste. If desired, you can add pepper. But you don’t need to be too zealous so that it doesn’t interrupt the forest aroma.
6. Great! We have almost everything ready, and you can grind the mass into puree. I hope everyone has a mixer or blender for this.
7. Now put the contents back on the fire and pour in the cream, bring to a boil, but do not boil!
Serve immediately and eat with pleasure!
Chanterelles are never wormy, unlike their other counterparts. They are credited with miraculous methods of recovery from various diseases. So, knowledgeable people say that they should be dried, crushed into powder, and consumed half a teaspoon every day. And in this case, the person will not be sick for a whole year.
I haven’t checked whether this is actually true, but I dry chanterelles and try to add them to different dishes.
Creamy chanterelle and pumpkin soup with nutmeg
Another recipe for a dish with chanterelles. This is an autumn option when the mushrooms have not yet run out, but the pumpkin has managed to gain strength.
We will need:
- chanterelles – 500 gr
- pumpkin - 100 gr
- carrots - 1 pc.
- onion - 1 pc.
- garlic - 1 clove
- cream 30% - 100 ml
- olive oil - 2 tbsp. spoons
- butter - 1 tbsp. spoon
- nutmeg - a pinch
- salt - to taste
- greens - for serving
Preparation:
1. Peel the pumpkin, carrots and onions and cut into cubes. Chop garlic
2. Peel the chanterelles, rinse with water and dry. Cut large specimens into 2 - 4 pieces. Fry them in a mixture of olive and butter.
3. When there is no liquid left in the pan, add onions, carrots, garlic and pumpkin. All together at once. Fry a little to release the flavor of all the vegetables.
4. Place everything in a saucepan and add water to cover the contents by 2 cm.
If you want the soup to be more high-calorie and nutritious, you can add chicken broth rather than water.
5. Bring to a boil and cook for 15 minutes over low heat. It is not necessary to allow intense boiling so that it does not turn out cloudy.
6. Grind the vegetables in a blender until pureed. Add cream and stir until smooth.
Leave a few chanterelles for decoration.
If it turns out thick, you can add boiled water or broth to the desired thickness.
7. Put the pan on the fire again, bring to a boil and immediately turn off. You can boil for no more than one to two minutes.
8. Pour it into plates, garnish with whole chanterelles and fresh herbs. Eat right away and don’t forget to ask for more!
The soup can also be eaten cold.
Mushroom pot with walnuts
I don’t know if you’ve come across this recipe, but personally, having tried it only once, I now cook it quite often. In summer - with fresh mushrooms, and in winter with dried ones.
I already have a great article, go ahead and read it. Any of the proposed options can be prepared in the form of a puree soup, except for borscht, of course!
And today we cook from fresh ones, collected in the forest, or bought at the market.
For this recipe I use different varieties and varieties; the more varied the composition, the richer the taste. Use chanterelles, boletus, boletus, boletus, you can add two or three russula for flavor. Well, where would we be without champignons? Let’s not forget about them.
We will need:
- fresh various mushrooms – 600 gr
- potatoes - 3 pcs.
- onion - leek - 1 pc.
- walnuts - a handful (50 g)
- cream 30% - 200 ml
- dry mustard - 0.5 teaspoon
- salt, ground black pepper - to taste
Preparation:
1. Peel the mushrooms, cut into pieces, add water and put on fire. Bring to a boil, carefully skim off the foam. This must be done over a period of time, as foam will form again and again.
You need to cook them for 15 - 20 minutes until fully cooked.
2. Drain in a colander and leave the broth.
3. Lightly fry the peeled nuts in a dry frying pan, thereby helping them to reveal their full taste and smell.
4. In a separate pan, boil diced potatoes and leeks in salted water until fully cooked. If you don't have it, then use onions. It’s just that leeks don’t have such a rich smell as regular ones, and won’t interrupt the forest aroma we need.
5. Transfer all the cooked ingredients into a blender bowl, add a glass of broth and puree.
6. Transfer the puree into a saucepan, add cream and the reserved broth until it reaches the desired consistency. Stir until smooth.
7. Add mustard for piquancy and ground black pepper for spice. Bring to a boil and turn off immediately.
You can pour it into bowls and enjoy the aromatic and tasty hot soup, or you can cool it and eat it cold. It is especially good on a hot summer day.
Creamy soup with melted cheese in a slow cooker
As the name suggests, the soup can be prepared in a slow cooker. There is nothing unusual in the preparation itself. Everything is prepared as usual, only at the very end the cooked ingredients are pureed in a blender.
And for clarity, you can watch the recipe in the video story.
Basically it shows how to cut, how to fry, and how to boil. Therefore, if I wrote something unclear in the previous recipe, then watch the video and everything will fall into place.
A special feature of this option is that it is prepared with processed cheese. Such options are allocated to a special category and are very popular among the people. What not to cook them with! And if you want to choose for yourself, then follow the link, there are many of them!
All stages of preparation are quite clear and quite easy. Basically, just like the cooking itself.
Features and secrets of making puree soups
As you probably noticed, making soups and purees is not at all difficult. And what is important for modern society, quite quickly. Today we looked at how they were all prepared using vegetable or mushroom broths. But in general, they can be prepared using chicken and meat broths, including those with the addition of meat.
The basis of preparation is that all ingredients are first boiled until tender, and then pureed using a blender. And as ingredients for the recipe, you can use a wide variety of vegetables, cereals, meat, chicken, and even such rare ingredients as nettle or sorrel.
Not long ago, I found an interesting article on the website http://scastje-est.ru, which offers many unusual recipes. And I am happy to share it with you, and it is called “Recipes for puree soups”, come in, take a look, you will find interesting recipes for yourself.
To give a creamy taste and creamy consistency, butter, cream, sour cream, baked and regular milk, as well as egg yolks are added. This is what distinguishes the two types of dishes.
And so that you always make them delicious, here are some secrets for this.
- Soups - puree is best prepared at a time. The most delicious ones are the ones that are just cooked. The next day, the taste is lost, in addition, they can thicken due to the presence of potatoes in the composition, and when heated, the main aroma, vitamins and useful microelements are lost.
- It happens that if the puree turns out to be watery, then all the ingredients can settle, but the liquid remains at the top. To prevent this from happening, you need to follow the recipe and add the right amount of ingredients. Or fry the flour in a frying pan and add it to the broth, it will thicken it. The broth should be simmered for 20 minutes.
- To reveal a richer aroma, the mushrooms are first lightly fried with onions in butter. This is especially necessary for champignons. Opinions are divided regarding forest varieties. Apparently here, whoever likes it more. Therefore, decide for yourself which one you like best. Once you cook them, fry them, and another time, just boil them.
- If you cook them, especially fresh, do not forget to skim off the foam. As a rule, there is quite a lot of it.
- During the cooking process, you should not get carried away with spices, they drown out the main aroma.
- but there are products that, on the contrary, emphasize and further reveal the taste of mushrooms, for example, nuts. Any of them can be used. And if they are absent, you can add a pinch of nutmeg.
- When preparing soup from dried mushrooms, they must first be soaked. You can cook it later in the same water. , you can find more details in the previous article.
- When preparing cream soups, instead of cream, you can add sour cream, milk, butter and egg yolks. After adding them, the soup should only be brought to a boil and immediately turned off.
- You can also add leison to it , which is made from egg yolks and milk (or cream). It is prepared simply: pour 2-3 egg yolks into a small saucepan and, stirring continuously, gradually pour in 3/4 cup of hot milk or cream, strain through a sieve and add to the soup, stirring with a spoon. After adding the lezone, you no longer need to boil it.
- puree soups themselves are quite simple in appearance, so it is worth paying attention to the design of the dish. As a rule, it is decorated with fried or boiled whole mushrooms and fresh herbs.
- Can be served with croutons.
- eat hot or cold.
In general, in a series of articles on this topic, this article is the third. And each of them contains necessary and useful information on how and what to do. There were also such articles:
And at home we will have many recipes waiting for us to prepare delicious and healthy dishes.
Bon appetit!
