Mushroom soup puree of porcini mushrooms. Cream soup of porcini mushrooms with cream and melted cheese

Boletus - simple gorgeous mushroom: fleshy, fragrant, tasty! If you are lucky to pick porcini mushrooms in the forest, then this opens up inexhaustible opportunities for creativity for the culinary specialist. If there are especially many mushrooms, then you can. Good and. And if it is not planned to harvest mushrooms for the winter, then you can fry them in sour cream, for example, according to the recipe.

Well, today I will tell you how to cook porcini mushroom soup with cream. I must say that this dish is simply gorgeous, although very simple. White mushrooms give such incredible taste and the aroma of the whole dish, which my daughter was very surprised when she found out that I did not add any mushroom aromatic seasonings. And why do we need chemistry when there are porcini mushrooms, which cannot be compared with any artificial aromatic mixture.

To prepare a creamy soup of porcini mushrooms, we need very few ingredients: mushrooms - the more the better, potatoes, onions, dill, butter and heavy cream.

I don't have a lot of mushrooms, but this is enough for 2 servings. We clean the mushrooms, removing the thin upper layer from a leg.

Rinse well, fill with water (700 ml), salt and put to boil. We cook for 25 minutes.

Then we throw the mushrooms into a colander, and set aside the broth for further use. I got 150 g of boiled mushrooms.

Melt the butter in a frying pan, put the mushrooms and finely chopped onion. Fry until the onion becomes translucent and slightly brown.

In the meantime, peel the potatoes.

Cut potatoes into small pieces and place in mushroom broth. Let's cook until done.

Grind the fried mushrooms together with onions and potatoes with a blender.

We pour the broth left over from cooking separately, we still need it.

We put the grated mass in a bowl, gradually add 120 ml of broth, mix, then add the cream. Mix everything so that the mass is homogeneous. Put on fire, stirring, bring to a boil and immediately remove.

Cream soup of porcini mushrooms with cream is ready. Add finely chopped dill to the already prepared soup when serving.

Calories: Not specified
Cooking time: Not indicated

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 to warm up, 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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Soup - mashed frozen porcini mushrooms - this has exquisite taste dinner dish not only beautiful, but also perfectly digestible.

The soup is very good both in dietary and in baby food, due to the fact that it is very high in calories.

In the article we will consider detailed preparation this dish with photos and videos.

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Description

The soup is based on meat, vegetable or mushroom broth, and its homogeneity is achieved by grinding with a blender. Also added sour cream, cream, egg yolks, or butter contribute to a thick concentration of soup. The simplicity of its preparation is also important.

From mushrooms frozen for the winter, a delicious soup is cooked - puree, which has become a classic for the cuisines of many countries of the world. See interesting recipes with mushrooms: .

Calorie table

Ingredients:

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

Step by step preparation:

1. Sauté the onion, cut into small cubes, in butter until it appears. golden color. Roasting is also possible sunflower oil , but it will not give the specified color.
2. Top up half a glass hot water, And simmer over low heat until translucent so that the stewed onion imparts an onion flavor to the soup.
3. Boil two liters of water in a saucepan, and pour frozen mushrooms into the same place. Mushrooms should not be defrosted first..

   Important! Before freezing, mushrooms should not be washed, you just need to clean them, getting rid of sand, leaves, soil, pine needles and other things.

   It is also important to consider that when frozen, the mushrooms will lose volume, so they must be boiled in salted water, dried, and packaged in bags, placed in the freezer.

4. Boil the mixture again remove the foam from it, which will be quite a lot, but its benefit is that it will concentrate the forest debris left on the mushrooms during cleaning. Later, when the broth boils, it will be much easier to remove the foam, due to the fact that the mushrooms will gradually begin to sink. After removing all the foam, the mixture should be boiled for another five minutes.
5. Peel the raw potatoes and cut into cubes. Put it in a saucepan with mushrooms, boil, salt everything together. Potatoes should be cut as evenly as possible into pieces as this will ensure even cooking.
6. In the resulting broth add fried onion.
7. Having mixed cook until potatoes are ready(approximately 15 - 20 min.).
8. mushroom broth pour through a colander into a separate bowl.
9. Grind everything in a blender adding mushroom broth to them. If you have an immersion blender, it will allow you to grind food directly in the pan.
10. Adding mushroom broth is better in small portions , in order to get a soup-puree of the desired density.
11. At the end add cream and stir. the resulting mixture until smooth.
12. Place the container on the burner and bring the soup back to a boil, turn off, do not boil.
13. Pour into soup or broth bowls sprinkle with fresh herbs and serve.
14. Decorate with finely chopped mushrooms This will give the soup an even more appetizing look.

Check out some healthy recipes delicious puree soups from various vegetables: (co , s ), or , .

Despite the fact that the recipe for making such a soup is simple, a few elementary secrets and rules should be considered, following which it will be possible to prepare perfect soup- puree of porcini mushrooms.

1. When cooking soup from porcini mushrooms, do not abuse spices. Boletus, like the rest Forest mushrooms, have a very strong and specific aroma. The spirit of the spices is also extremely strong, so do not mix them. It is better that the mushroom soup has its own mushroom smell.
2. If, when preparing the components of the soup cut them into equal pieces, the cooking process will be uniform besides, this soup is easier to chop.
3. If desired, cream in the soup can be replaced with milk or sour cream.
4. Also 2-3 egg yolks can be added to the soup mixed with cream and butter - however, the soup is not boiled with eggs.
5. Soup - puree taken with rye croutons or with crackers- it's extremely tasty. Therefore, you can get bread ahead of time and make croutons or crackers out of it.
6. In soup - mashed potatoes sometimes put small piece butter. He will tell the soup an additional delicate shade of taste and a pretty appearance.
7. Soup puree best cooked just before serving. If this soup is stored from the previous day, it will no longer look and taste as good as fresh, due to the presence of potatoes, the soup may thicken, or pureed foods can become sediment in the soup.
8. If, nevertheless, the soup must be stored - so that the mushrooms and potatoes do not become sediment, lightly fried flour in butter is added to the broth and boiled for 20-30 minutes.
9. Mushrooms for soup is better not to fry, although there are such recipes.

Step-by-step recipes for making delicious and fragrant porcini mushroom puree soup with cream

2017-11-01 Natalia Danchishak

Grade
prescription

5640

Time
(min)

servings
(people)

In 100 grams ready meal

6 gr.

13 gr.

carbohydrates

9 gr.

180 kcal.

Option 1. Classic recipe for porcini mushroom puree soup with cream

White mushroom is the most delicious. He has unique aroma. It is fried, stewed and cooked various dishes. Puree soups are especially successful, which are cooked from fresh, dried or frozen mushrooms.

Ingredients

• fat cream - stack;
• fresh mushrooms white - 400 g;
• salt;
• dried mushrooms - 150 g;
• spices;
• vegetable oil - 20 ml;
• butter - a small piece;
• boiling water - 200 ml;
• onion - head;
• liter of filtered water;
• garlic - clove;
• two potatoes;
• mustard seeds - 5 g.

Step-by-step recipe for porcini mushroom soup with cream

We place dried mushrooms in a deep bowl, pour boiling water and soak for 20 minutes.

Fresh mushrooms are cleaned of debris and dirt, washed and cut into medium pieces. Chop the peeled onion. Peel the potatoes, wash and chop into small cubes. Peel the garlic clove and chop finely.

Pour vegetable oil and butter into a saucepan with a thick bottom. We bet on medium fire and warm up well. Add garlic, onion and mustard seeds to the oil mixture. Cook, stirring, until the onion is soft. Add fresh mushrooms and simmer until all moisture has evaporated.

Add to stewed mushrooms, soaked dried and potatoes. Season with spices, salt, and fill with purified water. Place over medium heat and cook until the potatoes are soft. We select a glass of broth from the pan. Pour in the cream and grind everything with an immersion blender to a puree state.

When cooking soup, do not abuse spices, as porcini mushrooms have their own strong specific aroma. At the end, you can add chopped greens. Too much thick soup dilute with broth desired consistency.

Option 2. A quick recipe for porcini mushroom puree soup with cream

Mushroom soup puree is very fragrant and has a refined taste. This recipe will make it easy and quick to make.

Ingredients

• frozen porcini mushrooms - 400 g;
• sea ​​salt;
• two small onions;
• freshly ground black pepper;
• a quarter of a pack of butter;
• fat cream - a glass;
• chicken bouillon- half liter.

How to quickly cook porcini mushroom soup with cream

Defrost mushrooms, rinse thoroughly and remove excess moisture. Grind. Wash the peeled onion and chop.

Melt the butter in a frying pan, add the onion and fry until translucent. Now add mushrooms and fry, stirring constantly, for five minutes.

Pour the broth into the pan, put the mushroom fry into it. Boil for a quarter of an hour over moderate heat. Then puree with a blender or food processor. Return to fire and boil. Pour in heavy cream, salt and pepper and cook for another five minutes.

Cut all the ingredients into even slices so they cook evenly. Serve soup puree with croutons or garlic croutons. When serving, put a little butter on a plate, due to this, the taste of the soup will become even more tender.

Option 3. White mushroom soup with cream and cheese

Cheese will make the taste of mushroom soup puree even richer and more original. It can be any kind hard cheese, either soft melted or creamy.

Ingredients

• three potato tubers;
• sea ​​salt;
• bacon - slice;
• broth or filtered water - three liters;
• processed cheese- 100 g;
• spices;
• white mushrooms - 300 g;
• butter;
• cream - 200 ml;
• flour - 50 g;
• two bulbs;
• carrot.

How to cook

Peel, wash and cut each potato tuber into quarters.

Boil filtered water or broth, put potatoes in a saucepan. Peel the carrots, wash and cut into circles. Send after the potatoes. Salt and put Bay leaf.

Clean mushrooms from dirt and debris. Lay out in a separate pan, fill drinking water and boil them until done. Throw it in a colander. Let the mushrooms cool slightly and cut into thin strips. Transfer the mushrooms to the pan and fry, stirring, for about seven minutes. Lay out a deep plate.

Finely chop the peeled onion. Cut the bacon into thin strips. Put them in a separate pan, add the onion and fry until lightly browned. Transfer to a bowl with mushrooms.

Grind the melted cheese on a grater with small holes. Remove vegetables from broth and add to mushrooms. Put the grated cream cheese in it and stir until it is completely dissolved.

Melt the butter in a frying pan. Add flour and fry until lightly browned. Pour in the cream, stirring vigorously, boil and cook for five minutes. Grind all the ingredients with a blender, put in cheese broth. Send it here cream sauce. Season with spices and salt, boil and cook for a few more minutes.

Prepare the soup just before serving. It is advisable to eat the dish fresh, the next day it will not be so tasty, and the mashed products will settle. To make the melted cheese rub easier, place it for a while in freezer. Soft cream cheese spoon into the broth.

Option 4. Creamy mushroom soup with potatoes and cream

Potatoes will make the dish not only tasty, but also very satisfying. It gets thick enough. The puree soup can be brought to the desired consistency with the help of broth or cream.

Ingredients

• six large fresh mushrooms;
• vegetable oil - 40 ml;
• potatoes - four tubers;
• carrot;
• semolina - 50 g;
• onion head;
• purified water - half a liter;
• fat cream - one and a half stack.

Step by step recipe

We clean the porcini mushrooms from debris and dirt. Wash well and chop into small pieces. We clean the carrots and the head of the onion and chop as finely as possible.

Heat up vegetable oil in a frying pan. We spread the vegetables in it and sauté for four minutes, stirring constantly.

Peel the potato tubers and cut into small pieces. Transfer the fried vegetables to a saucepan, add the potatoes.

Pour a little more oil into the pan and fry the mushrooms in it, stirring constantly, for 20 minutes.

Pour the fried vegetables with filtered water and cream. Stir and cook until the potatoes are soft. Then we pour semolina and cook for another five minutes. Pour the soup into a blender container, salt and season with spices. Grind everything until a homogeneous mass is obtained. Return to the pot and put on fire. Bring to a boil.

Puree soup will turn out to be less high-calorie if the mushrooms are not fried. Dried mushrooms must be soaked for at least half an hour.

Option 5. White mushroom soup with cream and eggs

Soft, creamy, amazing fragrant soup-mashed potatoes of white mushrooms will not leave anyone indifferent.

Ingredients

• 600 g fresh or frozen white mushrooms;
• two chicken eggs;
• 100 g butter;
• 50 g flour;
• a liter of homemade milk;
• carrot;
• stack fat cream;
• onion - head.

How to cook

We clean fresh mushrooms from dirt, wash thoroughly and cut thin slices. The frozen product is completely thawed and squeezed. We twist the mushrooms through a meat grinder.

We clean the carrots and the onion head, wash and finely chop. Put two tablespoons of butter in a frying pan, melt over medium heat. We spread the chopped mushrooms, chopped vegetables and simmer, stirring occasionally, for about forty minutes.

Melt the rest of the butter in a saucepan, add the flour and fry it until golden brown. Carefully pour in the milk, carefully rubbing the lumps. Bring the mixture to a boil.

Put stewed mushrooms with vegetables in a saucepan. We combine the cream with eggs and shake well with a whisk. Pour in the egg-butter mixture in a thin stream. Season with pepper and salt. Bring to a boil and remove from stove.

You can puree the soup with a blender, food processor or pusher. When serving, you can decorate the soup with sprigs of greens and slices of porcini mushrooms.

Every housewife should be able to prepare mushroom soup of mashed consistency. Learning how to cook this dish is not difficult at all, and the ingredients for it are quite accessible. Particularly fragrant and tender cream soup frozen porcini mushrooms.

Frozen porcini mushroom soup

The products required for this dish are sold at any time of the year. And although the price for them is low, cooked frozen mushroom soup always turns out delicious.

Ingredients

• Frozen mushrooms - 650 gr.
• Cream (fat content not less than 10%) - 500 gr.
• Few vegetable refined for frying - 20 gr.
• Large carrots - 120 gr.
• Medium onion - 50 gr.
• Spices to taste.
• Potatoes - 400 gr.
• Several twigs fresh dill For decoration.

Cooking

1. First, finely chop the peeled onion.
2. Oil for frying is poured into a large frying pan and chopped onion is laid out. The fire under the pan should be small so that the vegetables are sautéed and not burnt.
3. Place the prepared amount of frozen mushrooms in a pan with onions. This mixture must be fried for 10 minutes with constant stirring. When 10 minutes have elapsed, the pan should be removed from the heat and set aside for a while.
4. Carrots and potatoes are peeled and cut into cubes.
5. Boil both vegetables in a small saucepan of salted water. It takes 20 minutes to cook.
6. When the potatoes and carrots become soft, the water from the pan must be partially drained. Transfer the onion-mushroom mixture from the pan to the same saucepan. All ingredients are ground with a blender. The resulting mass should have the consistency of liquid porridge.
7. Now you need to put a saucepan with a gruel of mushrooms and vegetables on small fire. Stirring the contents of the dish, it is brought to a boil. When the first bubbles appear, cream is poured into the soup in a thin stream and spices are added. Everything is thoroughly mixed.

Soup should be served immediately. Each plate is decorated a small amount fresh green dill.

Soup puree of porcini mushrooms and melted cheese

Frozen mushrooms and melted cheese make an unusually fragrant puree soup. Even a gourmet will like this option for the first time, and even a novice cook can cook it.

Ingredients

• White mushrooms (frozen) need at least 600 gr.
• Small onion - 40 gr.
• Medium carrot - 80 gr.
• Potatoes - no more than 500 gr.
• Processed cheese - 50 gr.
• Pepper, dry dill and salt - to taste.
• Drain. oil - 30 gr.
• Cream (fat content 10%) - 250 ml.
• Odorless sunflower oil - 20 gr.
• Fresh herbs - 70 gr.
• Bay leaf (large) - 1 pc.

Cooking

1. Mushrooms that you have collected and frozen yourself are best thermally processed further. To do this, pour water into a small saucepan and boil it. As soon as the water boils, put the mushrooms into it. Salt. Remove from heat after 5 minutes. Be sure to drain the water, and throw the mushrooms in a colander.
2. In a frying pan, fry the onion in vegetable oil (chopped very finely). When the onion becomes golden, add chopped mushrooms to it. Keep the ingredients on the stove for another 6 minutes, stirring constantly. Then butter is put into the pan. The mixture is fried for another 3 minutes.
3. Potatoes need to be peeled, cut into small pieces and put to boil. Coarsely chopped carrots are also sent here. Water needs to be slightly salted.
4. 5 minutes before the end of cooking vegetables, you need to put a laurel (leaf) to them.
5. After the vegetables are cooked, the bay leaf should be pulled out of the broth.
6. Pour some of the vegetable broth into a bowl.
7. Add the sautéed porcini mushrooms and onion mixture to the pot. All components must be carefully chopped (blender). If the resulting puree is too thick, the set aside is poured into it. vegetable broth.
8. Now the saucepan should be put on slow fire. When the soup boils, add the remaining butter to it and pour in all the cream. Cream is added with constant stirring.
9. Lastly, melted cheese is laid out in the soup puree and dried dill.
10. The soup needs to be peppered, salted. After a minute, you can remove the pan from the heat.
11. Washed and chopped greens (fresh) are added to a serving plate.

Serve this soup with small crackers. It is very easy to prepare them. It is enough to dry white bread cut into cubes or strips on a baking sheet in the oven.

Cream soup with mushrooms and chicken fillet

From white mushrooms (frozen) and chicken fillet, you can cook a very hearty and rich puree soup. The components of this dish are perfectly combined in taste, color and aroma.

Ingredients

• White mushrooms (frozen) - 400 gr.
• Chicken fillet - about 350 gr.
• Bulb - 60 gr.
• Fresh garlic - 3 cloves.
• Drain. oil - 70 gr.
• Cream, fat content 20% - 200 ml.
• Fresh thyme - 15 gr.
• Wheat flour - 40 gr.
• Pepper and salt, dried herbs (dill, parsley).

Cooking

1. First, porcini mushrooms should be completely thawed, and then finely chopped.
2. The garlic cloves and onions need to be peeled and chopped.
3. IN large saucepan, preferably with a massive bottom, melt the butter (butter). Put onion and garlic in here for frying. When the vegetables become golden in color, they add wheat flour. After 2 minutes, the pan must be removed from the heat.
4. Boil in another pot chicken fillet(salt a little). During the cooking process, you should monitor the foam, which must be completely removed.
5. When the chicken fillet is cooked, it must be removed and cut into small pieces.
6. Now, in a warm broth, you need to put porcini mushrooms and bring to a boil. After boiling, the mushrooms are cooked for about 30 minutes. After this period of time, onions, chicken fillet and garlic are laid out here. When the soup has cooled down a bit, grind it with a blender and add salt.
7. After adding thyme and pepper, the soup should be put on fire again. Constantly stirring in one direction, the puree soup must be brought to a boil.
8. At the last stage, cream is poured into the saucepan and everything is gently stirred.

Soup puree with porcini mushrooms and canned beans

This creamy soup of frozen mushrooms (porcini) can be safely prepared during fasting. If your guests are vegetarians, then they will definitely like this puree soup.

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White mushroom soup

White mushrooms are a huge pantry beneficial vitamins and minerals. They can be used in various types: fried, boiled, marinated, stewed. Boil soups, make salads, side dishes, main dishes, combine with meat, fish, cereals and vegetables. Dishes from porcini mushrooms are unusual, with bright taste. Today, your attention will be presented mushrooms in the form of soup - mashed potatoes.

Puree soups are very healthy, so everyone loves them very much. You can cook them from a wide variety of products. They are tasty and healthy, especially if you combine them with vegetables and other mushrooms. In such soups, you can add various spices, fresh herbs, cream, milk and cheeses. Turns out very soft creamy taste cream soup.

Mushroom - puree soup, can be used by both vegetarians and people on a diet, the main thing is to choose the right combination of products.

And preparing such soups is not at all difficult, and at any time you can please yourself and your loved ones with a soup with a bright and rich mushroom taste.

Creamy mushroom soup with potatoes

Lightweight and tasty soup- mashed potatoes that do not require a lot of cooking time.

Onions, potatoes, carrots and mushrooms cut into cubes and cook until tender. At the end, add spices, herbs and grind in a blender. Then bring the puree to a boil in a saucepan and add the cream. Serve hot, sprinkled with herbs.

French mushroom soup

Soup for real gourmets.

• White mushrooms - 200 gr.
• Chicken broth - 800 ml.
• Butter - 2 tbsp. l.
• Wheat flour - 1 tbsp. l.
• Parsley
• Celery
• Yolk - 1 pc.
• Cream - 500 ml.
• Salt, black pepper
• green onion

Fry finely chopped onion in butter, add mushrooms and fry for about 10 minutes more. Add flour and chicken broth to onions and mushrooms, bring to a boil, put parsley and celery and cook for 45 minutes, over low heat. After cooking, remove the celery and parsley. Making soup puree. Add the yolk to the cream and beat until uniform consistency. Pour into the soup in a thin stream, stir and heat the soup. We add spices. Ready soup sprinkle with green onions.

Soup puree from fresh porcini mushrooms

soup with rich taste fresh white mushrooms.

• White mushrooms - 350 gr.
• Butter - 100 gr.
• Flour 100 gr.
• Milk 350 ml.
• Yolk - 1 pc.

We put a few mushrooms in the broth. We pass the rest of the mushrooms through a meat grinder, then simmer with butter, over low heat for 25 minutes. Mix the yolk with milk and add to the mushrooms. We put in hot soup a piece of butter, and thinly sliced ​​poached mushrooms.

Creamy mushroom soup with spinach

Delicious and healthy soup for the whole family.

Sliced ​​mushrooms fry in butter for about 20 minutes. Grate the carrots, finely chop the garlic, fry in a pan, add spinach at the end. Mix with mushrooms and grind in a blender, then add cream and mix again. Serve the soup hot with croutons.

Mushroom cream soup with blue cheese "Dor-Blu"

Unusual taste, for connoisseurs of cheese and cream soups.

• White mushrooms 300 gr.
• Champignons 300 gr.
• Potatoes 2 pcs.
• Cream - 300 ml.
• Vegetable broth 250 ml.
• Cheese "Dor-Blu" 150 gr
• Onion - 1 pc.
• Olive oil 2 tbsp
• Tarragon - 2 sprigs
• salt, black pepper.

Beat boiled potatoes until tender, add finely chopped and fried onions and mushrooms to it. Pour in the vegetable broth and cook for 10 minutes. Blend with a blender until puree. Add cream, half grated cheese, salt pepper. Cook until cheese is melted. Remove from heat, let stand 20 minutes. Garnish with tarragon and cheese when serving.

Soup puree of frozen porcini mushrooms

Delicious soup with inexpensive ingredients.

Finely chopped onion fry in vegetable oil, add mushrooms and fry for about 10 minutes over low heat. Cut carrots and potatoes into cubes and boil. Drain half the water and add mushrooms and onions to the pan. Make a puree with a blender. Put the pan on a small fire, pour in the cream and add the spices. Mix everything.

Soup puree of porcini mushrooms and melted cheese

Quick and delicious soup.

• Porcini mushrooms, frozen - 700 gr.
• Onion 1 pc.
• Carrot - 1 pc.
• Potatoes - 3 pcs.
• Processed cheese - 50 gr.
• Spices - to taste.
• Butter - 30 gr.
• Cream - 300 ml.
• Parsley

Mushrooms and onions cut and fry in vegetable oil, then add a piece of butter. Cut potatoes and carrots into cubes and boil, drain half of the broth, add onions and mushrooms to the rest. Grind with a blender. We put the pot on a small fire. After boiling, add the remaining butter and pour in the cream, add the melted cheese and dried dill. Serve soup with croutons and fresh parsley.

Cream soup of porcini mushrooms and chicken fillet

Hearty and rich creamy soup.

Finely chop the onion and garlic and fry in butter, add flour. Boil the chicken and cut into small pieces. Boil finely chopped mushrooms for 30 minutes. Mix all the ingredients and make a puree with a blender. Add thyme, bring to a boil and pour in the cream. We mix everything well.

Soup - puree with porcini mushrooms and canned beans

Light and tasty soup - mashed potatoes.

• Canned red beans - 1 can
• Porcini mushrooms, frozen - 600 gr.,
• Porcini mushrooms, dried - 100 gr.
• Dried dill - 15 gr.
• Salt and pepper - to taste,
• Onion - 1 pc.,
• Carrots - 1 pc.,
• Cream - 300 ml.,
• Potatoes - 2 pcs.,

Pour dried mushrooms with water and leave for an hour. Cut potatoes, onions and carrots into cubes. Boil carrots, potatoes and mushrooms until tender. Fry the onion in vegetable oil, add boiled mushrooms to it. Mash the beans with a fork. From the pan with potatoes and carrots, pour excess broth into a glass. Add beans, porcini mushrooms and onions to the pan. Chop everything. Bring to a boil and pour in the cream.

Cream soup with porcini mushrooms and champignons

Real mushroom flavor, will not leave anyone indifferent.

• Dried porcini mushrooms 60g.,
• Champignons 6 pcs.,
• garlic clove 1 pc.,
• chicken broth 800 ml.,
• 20% cream 200g.,
• Butter 3 tbsp.
• Flour 3 tbsp.
• Thyme
• Nutmeg
• Salt, ground pepper.

Soak porcini mushrooms in water for an hour. Fry onions, porcini mushrooms and champignons in butter, add flour and the water remaining from the soaked mushrooms. Add chicken broth and fried mushrooms with onions to the pan. Add spices and cook for 10 minutes, make mashed potatoes. Add cream and heat soup. Decorate with slices of champignons and herbs.

Cream soup in a slow cooker

Fast and easy preparation.

• Dried porcini mushrooms 100 gr.,
• Flour 2 tbsp. l.,
• Butter,
• Potatoes 5 pcs.,
• Onion 1 pc.,
• Carrots - 1 pc.,
• Salt and spices

Rinse the mushrooms, cover with water and leave for 1 hour. Cut onions and potatoes into cubes, and carrots on a large grater, transfer to a slow cooker and fry in oil in the “Baking” mode. Fry the flour in a frying pan until golden brown and add to the slow cooker. Send bay leaf, salt, spices there and pour water. Set the "Extinguishing" mode and cook for 1.5 hours. After cooking, use a blender to puree.

Cream soup of porcini mushrooms with bacon

Rich, delicious soup, with mushrooms and bacon.

Cut potatoes and carrots into cubes, add salt, bay leaf and cook until tender. Boil mushrooms for about 20 minutes. Chop the onion and bacon and fry for about 5 minutes. Cut the boiled mushrooms into plates and add to the onion and bacon, fry everything together for about 10 minutes. Grate melted cheese and add to the broth. Stir until the cheese has melted. Fry flour in butter for 5 minutes, add cream and bring to a boil. Add to vegetables and onions with bacon. Make a puree.

Capure

Cream soup of porcini mushrooms with quail eggs.

• Dried porcini mushrooms - 30 grams
• Fresh mushrooms - 400 gr.,
• Dry wine - 100 ml.,
• Butter - 30 gr.,
• Onion - 1 pc.,
• Leek - 1 stalk,
• Garlic 3 cloves,
• Chicken broth - 1 l.,
• Thyme - 2 sprigs
• Cream - 200 ml.,
• Quail eggs - 6 pieces
• Salt pepper

Pour dried mushrooms with wine and heat on the stove, after boiling, remove from heat and leave for half an hour. Then chop the mushrooms and fry with onions in butter, add garlic, then add chopped fresh mushrooms, simmer for about 5 minutes. Add the flour, then pour in the chicken broth and wine left over from the mushrooms and thyme. Bring to a boil and reduce heat. Cook for 40-45 minutes, pour in the cream and after boiling, cook for another 7-10 minutes. Make a puree with a blender. Before serving, you can sprinkle with fresh herbs and put two boiled quail eggs in each plate.

Cream soup with fresh and dried porcini mushrooms

An unusual combination of fresh and dried mushrooms.

Dried mushrooms pour a glass of water and leave for 30 minutes. Boil fresh porcini mushrooms for about 20 minutes. Fry onions in butter, add garlic and mustard seeds. Combine with mushrooms and fry, about 15 minutes. Cut potatoes into cubes, put in a saucepan, add fried onions and mushrooms, pour chicken broth, salt and pepper. Cook until potatoes are ready. Make a puree. Serve hot.

Cream soup of porcini mushrooms with truffle croutons

Soup with unusual croutons poured over truffle oil.

• White mushrooms 120 gr.,
• Champignons 100 gr.,
• Shallots 4 pcs.,
• Celery root 80 gr.,
• Potatoes 120 gr.,
• Parsley 5 gr.,
• Butter 20 gr.,
• Water 250 ml.,
• Salt, black pepper to taste
• Cream - 200 ml.,
• Croutons 10 gr.,
• Truffle oil.

Cut the onion into cubes, cut the champignons and porcini mushrooms into plates, and fry in butter. Boil potatoes and celery until tender. Combine with onions and mushrooms, add warm cream and bring to a boil. We make puree. We cut the bread into cubes, sprinkle with salt and spices, send it to dry in a pan or oven, sprinkle with truffle oil. Pour the soup into bowls, sprinkle with finely chopped parsley and croutons.

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Soup puree and cream soup of frozen mushrooms

Frozen mushrooms can be purchased at any time of the year and cooked from them a lot of delicious and healthy treats. For frying, mushrooms are not thawed, but immediately thrown into a preheated pan. For cooking, mushrooms need to be thawed, and only after that they can be cooked.

Mushroom puree soup does not take much time to prepare, so this recipe is perfect for daily menu. Mushrooms can be used any - mushrooms, chanterelles or champignons. You can cook only one type of mushrooms, or you can take assorted - at will. Forest mushroom puree soup - hearty and fragrant dish that will appeal to both adults and children.

Before preparing mushroom puree soup, you should prepare everything necessary products. Take a comfortable bowl, put in it required amount mushrooms and fill cold water. While the mushrooms are defrosting, you will need to prepare the vegetables.

Peel the potatoes, wash, cut into small pieces and pour cold water over.

Peel and chop carrots and onions as finely as possible.

Pour a little into the pan vegetable oil and fry onions and carrots.

Pour water or vegetable broth into a saucepan, bring to a boil, lower the potatoes and cook until tender.

Chopped thawed mushrooms in small pieces, put in a pan and fry together with carrots and onions for several minutes.

When the potatoes are ready, put the fried vegetables with mushrooms into the pan. Cook the soup for a few more minutes, add salt and spices to taste, then remove from heat and cool slightly.

Using a blender, grind the soup and pour back into the pan.

Bring the frozen mushroom puree soup to a boil, add some fresh or dried herbs and remove from heat.

Cooking cream soup from frozen mushrooms

Already on the basis of this dish, you can cook another original treat- cream soup In a dry frying pan, fry a few tablespoons of flour until light coffee shade. Pour some water, milk or cream into a small bowl and heat over low heat. Gently pour flour into warm milk, mix well and bring to a boil. Received milk sauce Pour puree into the soup, mix and boil for a few minutes.

To decorate the cream of frozen mushroom soup, you can leave some fried vegetables or make croutons from white bread. Bon appetit!

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How to cook delicious creamy frozen mushroom soup, recipe

Mushroom soups are not only very tasty, but also nutritious. One of the popular variations is frozen mushroom cream soup, the recipe of which is presented in this article. This dish looks very appetizing, we advise you to definitely try it!

Frozen Mushroom Soup

To prepare this soup, you can use absolutely any frozen mushrooms (mushrooms, chanterelles, porcini). This dish is suitable not only for everyday table but also for a festive dinner.

• frozen mushrooms - 500 g
• flour - 3 tbsp. l.
• bread (white or black) - 200 g
• parsley
• vegetable oil - 2 tbsp. l.
• vegetable broth or water - 300 ml.

1. Finely chop the onion and carrot and fry them in vegetable oil.
2. Defrost the mushrooms. Put them in a saucepan, add the diced potatoes there.
3. We put the fried onions with carrots into the pan and pour everything with boiling water.
4. Bring the soup to a boil, add herbs to it.
5. Whip the soup until puree in a blender.

Cream of frozen mushroom soup

Delicious cream soup made from frozen wild mushrooms is very popular with young children. Therefore, every mother should learn how to cook this hot dish.

• chicken broth - 0.5 l
• frozen champignons - 500 g
• onion - 2 pcs
• sunflower oil - 2 tbsp. l.
• flour - 2 tbsp. l.
• cream - 200 ml.
• spices (salt, pepper).

1. Defrost, rinse the mushrooms well and cut them into pieces.
2. Cut the onion and fry it together with the mushrooms until golden brown.
3. Put the mushrooms in a blender, add chicken broth (1/3 part) there and grind all the contents until creamy.
4. Melt the butter in a saucepan.
5. Fry a few tablespoons of flour in oil.
6. Combine flour with mushrooms, add the rest of the broth and bring it to a boil.
7. Add cream and cook for a few more minutes (5-7).

To taste, the soup can be served with croutons and herbs.

To date, cooking recipes mushroom puree soups big variety. Do you want to please your family with a delicious and at the same time, easy and quick to prepare dish? Then be sure to cook soup-puree of frozen mushrooms.

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Recipes for soups from porcini mushrooms with cream

Any fruit bodies can become the basis for making soups. However, it is mushrooms that will add sophistication to the first dish. And if you add cream to the soup, the end result will amaze you with a rich taste and aroma.

The proposed recipes for porcini mushroom soups with cream will help you decide and choose the one that will become yours. calling card for a long time.

Mushroom soup-puree from fresh porcini mushrooms with cream

For fresh porcini mushroom soup with cream, it is better not to boil the main product, but to fry it in a pan with butter. Try to puree the mass to make a soup puree out of it - it's much tastier.

Chicken meat - 200 g;

Mushrooms - 200 g;

Butter - 50 g;

Garlic cloves - 4 pcs.;

Onion - 1 pc.;

Carrots - 2 pcs.;

Thyme and rosemary - 2 sprigs each;

Chicken broth - 700 ml;

Cream - 200 ml;

Bay leaf - 2 pcs.;

Flour - 1 tbsp. l.;

Celery stalks - 30 g;

Salt - to taste.

Soup puree from porcini mushrooms with cream is prepared in stages.

Mushrooms are cleaned, washed under a tap, cut into pieces and fried in oil for 20 minutes.

The top layer is peeled from vegetables, washed and sautéed in oil until tender.

Mushrooms are combined with vegetables, supplemented with thyme and rosemary leaves.

Add chopped pieces to the mass chicken meat, cover with a lid and cook for 10 minutes.

Sprinkle with flour, mix thoroughly from lumps, add diced garlic, pour in broth and cream.

Stew over low heat for 20 minutes, then lay the bay leaf and celery stalks.

Simmer for 10 minutes, remove celery, bay leaf, thyme and rosemary.

Using an immersion blender, puree the soup until smooth, add to taste.

Dried mushroom soup with cream

Soup of dried porcini mushrooms with cream, due to its richness, has a large number of fans.

• Dried mushrooms - 100 g;
• Potatoes - 5 pcs.;
• Onions - 2 pcs.;
• Cream - 200 g;
• Butter - 2 tbsp. l.;
• Salt and ground black pepper;
• Parsley greens.

Wash mushrooms, pour warm milk and leave overnight to swell.

cut small pieces, put in a frying pan heated with oil and fry until golden brown.

Peel the onion, cut into cubes and send to the mushrooms, continue frying for another 10 minutes.

Pour 1.2 liters of water into a saucepan, bring to a boil and put peeled and chopped potatoes.

Season to taste and cook until tender, about 15 minutes.

Put the mushrooms with onions to the potatoes, mix and continue to cook the soup for 15 minutes over low heat.

Pour in the cream, add ground pepper and salt. If necessary, add salt, add chopped greens and cook for 5 minutes.

Excellent taste porcini mushroom soup with cream will be appreciated not only by you, but also by your guests.

Delicious frozen porcini mushroom soup with cream

Next recipe soup with cream is made from frozen porcini mushrooms. Try it and you will see how appetizing and tasty it is.

Mushrooms - 500 g;

Chicken broth - 500 ml;

Water - 1.5 l;

Potatoes - 5 pcs.;

Flour - 4 tbsp. l.;

Milk - 100 ml;

Cream - 100 ml;

Onions and carrots - 1 pc.;

Butter - 4 tbsp. l.;

Mushroom seasoning - 1.5 tbsp. l.;

Ground black pepper and salt;

Dill and parsley greens - 1 tbsp. l.

1. Defrost mushrooms and spread on a dry hot frying pan.
2. Fry over medium heat for 10-15 minutes and spread the oil, continue to fry for another 15 minutes.
3. Peeled potatoes are cut into cubes and put in a saucepan with broth and water, boiled for 15 minutes.
4. Mushrooms are transferred to the potatoes and allowed to boil for 15 minutes.
5. Onions and carrots are peeled from the top layer, finely cut into cubes and fried in oil for 10 minutes.
6. Transfer to a saucepan total mass, boil for 5-8 minutes.
7. Whisk milk, cream and flour to a uniform consistency, pour into the soup and beat a little with a whisk.
8. Pour in mushroom seasoning, ground pepper and add, if necessary.
9. Let it boil for 5 minutes, add chopped greens and turn off the stove.

Cream soup of porcini mushrooms with cream and melted cheese

To prepare cream soup of porcini mushrooms with cream, you can take additional ingredient- processed cheese, which will change the taste of the final dish and make it even richer.

• Fresh mushrooms - 500 g;
• Onions - 3 pcs.;
• Mushroom broth - 300 ml;
• Garlic - 4 cloves;
• Cream - 200 ml;
• Processed cheese - 100 g;
• Italian herbs - 2 tsp
• Olive oil - 30 ml;
• Salt.

Mushroom soup from porcini mushrooms with cream and melted cheese, we propose to cook according to the following step-by-step description:

1. Pour the peeled mushrooms with oil, mix with crushed garlic, Italian herbs and onions cut into thick half rings.
2. Turn on the oven and bake the mushrooms at 200°C for 30 minutes.
3. Remove mushrooms with onions, chop with a blender, pour a small amount of mushroom broth.
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