Mushroom puree soup made from frozen mushrooms. Cream soup of dried porcini mushrooms

Mushroom soup - soup, where the main component of the dish, of course, mushrooms. Mushroom soups exist in many national cuisines. They have been cooked since ancient times in every country where mushrooms grow, so it is difficult to name the exact date of the invention of this first dish. Mushroom soup is prepared from fresh, frozen or dried mushrooms. Most often they use champignons or oyster mushrooms, which today are sold all year round. Forest mushrooms are also no less popular.

Soup with mushrooms is divided into several types: classic, cream soups and puree soups. The first ones are cooked in the usual way, the second ones are first fried, then chopped with a blender and mixed with mushroom broth with cream and butter. And puree soups are prepared using the same technology as cream soups, only without cream and butter.

How to cook mushroom soup

To cook a delicious soup, you should know that all mushrooms in soups manifest themselves in different ways. The most nutritious, rich and fragrant soups are cooked from porcini mushrooms or saffron mushrooms, less nutritious and rich from mushrooms, boletus and boletus, soups from autumn mushrooms, mossiness mushrooms or blue russula have an even less bright taste. And the least nutritious soups are made from oyster mushrooms, butter and green russula.

Mushroom soups are prepared on the broth, which is obtained by cooking. They may include a variety of ingredients: potatoes, carrots, onions, celery, noodles, cereals - buckwheat, pearl barley or oatmeal. Soups are also prepared with beans, pumpkin, prunes, eggplant, zucchini, Peking and sea cabbage. Delicious mushroom soups with shrimp or spinach.

In cooking, mushroom soups are considered gourmet gourmet dishes, while they belong to the express dishes, which are prepared in 30 minutes. However, to make it excellent, you should know all the subtleties and secrets of cooking.

Secrets of cooking fragrant soup with mushrooms

• Fresh mushrooms are put in the soup raw or fried in oil. The roasting process will reveal all the unique notes of mushroom aroma.

• Dried mushrooms are preliminarily soaked in boiling water for 1 hour, and preferably overnight, this will help reveal their taste. At the same time, the liquid in which the mushrooms were soaked is not poured out, but filtered and added to the pot to make the soup richer.
• Frozen mushrooms are dipped in boiling water without defrosting, and boiled.
• For 3 liters of water, 1 cup of dry mushrooms is used, then the soup will be saturated.
• The amount of fresh mushrooms should be the same in volume as the vegetables used.
• A combination of pickled and salted mushrooms will add a refined taste to the soup.
• The bouillon cube can be replaced with powdered dried mushrooms, then the soup will be more satisfying and dense.
• Mushroom soups are excellently combined with many spices, such as black pepper, basil, cumin, garlic, rosemary, thyme, etc. However, despite such a variety, you should be very careful with spices, otherwise they can spoil and clog the natural mushroom aroma and taste.
• To thicken and give density to the soup, 2 tbsp will help. flour or semolina fried in a pan. The products are first diluted with 200 ml of broth, and then introduced into the bulk.
• French chefs claim that the mushroom soup will fully open only after 3 minutes of strong boiling at the end of cooking and infusion for 20 minutes.
• The classic serving of mushroom soup is with crackers, herbs and sour cream. Separately put sour cream and garlic sauce.
• So, you know all the subtleties, now let's take a closer look at how to cook delicious mushroom soup.

  Mushroom soup with frozen mushrooms

  Frozen mushrooms can be used those that you find in the supermarket, for example, porcini or boletus. They are all useful and valuable sources of vegetable protein, and the broth is fragrant and satisfying. And if you want to cook soup with more calories, then cook it on meat broth. For a dietary option, boil with water.

  • Calorie content per 100 g - 45 kcal.
  • Servings - 2
  • Cooking time - 35 minutes

  Ingredients:

  • Frozen mushrooms - 300 g
  • Salt and pepper - to taste
  • Potato - 1 pc.
  • Leek - 1 pc.
  • Butter - 20 g
  • Carrot - 1 pc.
  • Drinking water - 1.5 l

  How to make frozen mushroom soup:

  1. Cover the mushrooms with water and boil for 15 minutes.
• Cut the potatoes and add to the mushrooms.
• Fry chopped carrots and leeks in oil and add them to the soup.
• Cook food under the lid until the vegetables are soft. Add salt and pepper at the end of cooking.

Mushroom mushroom soup

Fragrant, delicious champignons will win the hearts of the most demanding gourmets! There is nothing easier than cooking a delicious soup with them, because they are easy and quick to prepare, and most importantly, they are safe for health, in comparison with forest ones.

Ingredients for mushroom soup:

• Bulb - 2 pcs.
• Champignons - 20-25 pcs.
• Butter - for frying
• Potatoes - 2 pcs.
• Salt and pepper - to taste
• Pasta - 2 handfuls
• Carrot - 1 pc.

Cooking:

1. Mushrooms cut, fill with drinking water and cook for 1 hour.

• Fry chopped carrots and onions in oil until soft.
• After an hour, add chopped potatoes, vegetable fry and pasta to the mushrooms.
• Season with salt and pepper and cook until all ingredients are cooked through.

Dried mushroom soup

The easiest way to prepare mushrooms for future use is to dry them. In addition, dried mushrooms retain all useful substances, trace elements, and most importantly, the aroma is revealed richer and they are easier to digest by the body. Such mushrooms are stored in a dry room in a glass jar, cardboard box or paper bag.

Ingredients:

• Dried mushrooms - 70 g
• Potatoes - 3 pcs.
• Bulb - 1 pc.
• Salt and pepper - to taste
• Carrot - 1 pc.
• Drinking water - 1.5 l
• Butter - for frying

Step by step preparation:

1. Mushrooms pour 200 ml of boiling water and leave for half an hour. After that, as they swell, cut them up and put them in a soup pot to boil. Pour in the water in which they were soaked.

• After 20 minutes, send chopped potatoes to the mushrooms.
• After 10 minutes, add chopped onions with carrots, which are first sautéed in oil.
• Salt, pepper and cook the soup until the potatoes are ready, then let it brew for a while.

Mushroom soup with cheese

A thick and hearty soup with mushrooms and cheese is especially relevant with the advent of the first cold weather. It can become the most relevant dish throughout the winter.

Making Mushroom Soup with Cheese:

1. Cut potatoes and put to boil.

• Cut the mushrooms, grate the carrots, chop the onion. Fry the food in oil for 3-4 minutes and send to the potatoes.
• Season with salt and pepper.
• Grate the cheese and add to the soup when all the products are ready. Make a small fire and stir until the cheese is completely dissolved.

  Mushroom soup with melted cheese

  Delicious nutritious and delicious mushroom soup with melted cheese perfectly warms up on a chilly autumn evening. A win-win combination of mushrooms with a creamy note will not leave anyone indifferent.

  Ingredients:

• Veshanki - 500 g
• Carrot - 1 pc.
• Processed cheese - 200 g
• Bulb - 1 pc.
• Salt and pepper - to taste
• Butter - for frying
• Garlic - 1 clove
• Cooking:
  1. Saute grated carrots, chopped mushrooms and onions in butter until golden.
• Dip the roast in a soup pot, pour 1.5 liters of filtered water and cook for 4-6 minutes. Salt and pepper.
• Grate the melted cheese, put in the soup, boil and mix well until completely dissolved.
• At the end of cooking, season the soup with garlic squeezed through a press.

  Mushroom cream soup

  The taste and aroma of mushroom cream soup will captivate everyone who tries it. The ideal consistency of the dish should be thick and uniform.

  Ingredients:

• Chicken broth - 600 ml
• Wheat flour - 2 tbsp
• Champignons - 500 g
• Cream 20% - 200 ml
• Salt and pepper - to taste
• Butter - 40 g
• Cooking:
  1. Chop mushrooms and onions and fry until soft in oil for 15 minutes, season with salt and pepper.
• Pour 1/3 of the broth to the fried mushrooms with onions and grind them with a blender until creamy.
• Melt the butter in a soup pot and fry the flour for 1.5 minutes.
• Put the chopped mushrooms into this pan, pour in the broth and boil. Boil 7-8 minutes.
• Pour in the cream, boil and remove the pan from the heat.

  Mushroom soup puree

  Pictured mushroom soup in wholemeal bread

  Hearty and hot puree soups are easy and quick to prepare. The main thing is the right combination and combination of products.

  Cooking:

• Fry chopped onion and mushrooms in oil until golden brown.
• Dip the chopped potatoes to boil in chicken broth.
• Send the fried mushrooms to the pan, salt, pepper and cook until the potatoes are cooked.
• Transfer the finished products to a blender and beat until a soft puree.
• Return the chopped vegetables back, pour in the cream, salt and pepper and heat the soup for 3-4 minutes.
• Ready soup insist 5 minutes.

Very delicate in texture and fragrant mushroom puree soup can be cooked in a fairly short time. The only element of complexity present in this recipe is the presence of an immersion or stationary blender in the kitchen arsenal. Only by using this kitchen helper can you achieve the necessary delicate texture of the first course. Therefore, a little earlier, for example, such a dish was simply not available to our mothers or grandmothers.

A creamy consistency can be achieved by adding fresh cream during the cooking process. This is an important touch. The fatter the dairy product, the more nutritious the final dish will be. When choosing spices, it is better to give preference to a neutral taste so as not to interrupt the rich mushroom aroma. You can use absolutely any greens, it is desirable that it be fresh. Fresh basil sets off the flavor palette wonderfully, but fragrant dill also goes well with the rest of the ingredients in this soup.

Taste Info Puree Soup / Mushroom Soup / Mushroom Cream Soup

Ingredients

• Fresh champignons - 400 gr.;
• Cream 20% - 200 ml;
• Potatoes - 400 gr.;
• Onion - 1 pc.;
• Dill - 3 sprigs;
• Vegetable oil - 3 tbsp. l.;
• Salt, spices to taste.

How to cook creamy mushroom soup

Rinse fresh mushrooms and dill in cold water. Peel the onion and potatoes, which are cut into small cubes.

Put the sliced ​​potatoes in a saucepan and cover it with a small amount of bottled or filtered water (about 1 liter). Let simmer over medium heat until the potatoes are cooked.

Randomly chop the onion.

Cut fresh mushrooms into small and not very thick plates.

Pour the specified amount of oil into a heavy-bottomed pan. Lay out the mushroom plates and chopped onion. Start frying the mushroom mixture over moderate heat until the mushrooms are a pleasant golden color.

Fifteen minutes after the moment of boiling water in the pan, put the fried onion-mushroom mixture to the potatoes. Boil all the ingredients together for no more than five minutes, reducing the heat to the very minimum.

Add finely chopped dill to the pot. Salt immediately and season with your favorite spice if desired.

Following the greens, pour cream into the soup in full. Wait until the dish boils, and immediately remove from the stove.

Now it remains to turn the already prepared mushroom soup into a puree soup. To do this, use an immersion blender. Dip the kitchen appliance directly into the hot mass, turn it on and bring to the desired consistency. You can vary from a lightly crushed soup puree to a completely homogeneous mass: be guided by your preferences. If you are the owner of a stationary blender, then simply pour all the soup from the pan into a glass of a blender and bring it to the desired consistency in the same way. Pour the champignon soup puree into beautiful broth bowls and take a sample.

Cooking Tips:

• You can use frozen mushrooms instead of fresh mushrooms. Of course, champignons can now be bought all year round, but if you bought and left a surplus, then feel free to freeze them. This will not give a significant change in the taste of the finished soup.
• Instead of champignons, you can use oyster mushrooms, they also do not need long-term thermal preparation and are cheaper than champignons.
• Serve the creamy soup with crunchy croutons on a separate serving plate, and they will be very pleasantly combined with the delicate texture of the dish. You can cook them in the oven by drying the diced bread, laid out in one layer on a baking sheet, for several minutes. No spices or even salt should be added to such crackers.

  teaser network

Mushroom soup-puree from wild mushrooms

In some families, picking mushrooms in the fall becomes a real tradition, and dishes prepared from these gifts of the forest are loved by many people. This simple yet delicious Wild Mushroom Mushroom Soup is a hearty first course meal for the whole family. This soup is ideal for people on a vegan or healthy diet as it contains minimal ingredients that pair very well together. To prepare this soup, you can use both fresh forest mushrooms and frozen or dried preparations, and therefore you can enjoy it at any time of the year.

Ingredients:

• Forest mushrooms - 500 gr;
• Bottled water - 1 l;
• Potatoes - 3 pcs;
• Onion - 1 pc;
• Vegetable oil - 3 tbsp;
• Cream 10% (or soy milk - for vegans) - 250 ml;
• Salt, spices to taste;
• Fresh herbs for decoration.

Cooking:

1. Start by preparing the mushrooms. You can use any forest mushrooms, including honey mushrooms, boletus, boletus and boletus. This recipe uses chanterelles. Rinse the mushrooms thoroughly and cut them. Remove wormy and non-edible pieces.
2. Cover the sliced ​​mushrooms with clean bottled or filtered water and place over medium heat. After the water boils, remove the resulting foam. Boil one and a half fresh mushrooms, add if necessary after boiling the water. If you use frozen forest mushrooms, then 15 minutes is enough for cooking, because. they are already pre-cooked.
3. Peel and cut the potatoes randomly. Add it to boiled water. Salt and season with spices. For forest mushroom soup, it is best to use dried thyme and marjoram. These seasonings are very well emphasized by the mushroom flavor of the dish. Bring the soup back to a boil and simmer with the lid closed for 15-20 minutes.
4. Fry finely chopped onion in vegetable oil until golden brown. Add it to soup.
5. When the soup is ready, put a few chanterelles on a plate, we will use them for decoration. Puree the remaining mushroom soup with a blender. Then pour cream or milk into the pan and beat well again with a blender. Adjust the consistency to your liking.
6. Pour the soup into serving bowls, garnish with herbs and mushrooms on top and serve. In addition to wild mushroom soup, you can serve white bread croutons.

Cooking Tips:

• If you come across wormy mushrooms, do not rush to throw them away immediately. Dip the mushrooms in cool water and the worms themselves will begin to crawl out of them. Then change the water. Do this until you completely get rid of the worms in the mushrooms. In no case do not pour wild mushrooms with hot water - in this way all the worms inside will die, and it will no longer be possible to drive them out of their shelters.
• If desired, cream or milk can be completely excluded from the recipe. Then the creamy note will disappear from the puree soup, which will be replaced by a rich mushroom aroma and taste.

Mushroom cream soup with chicken

The combination of chicken and mushrooms has long been loved by many housewives. From these products you can cook many delicious dishes, including mushroom puree soup with chicken. The delicate texture and pleasant taste of this soup are very popular with children, and therefore this soup is the best option to feed the kids heartily at lunch.

Ingredients:

• Chicken fillet - 250 gr;
• Champignons - 300 gr;
• Potatoes - 2 pcs;
• Onion - 1 pc;
• Vegetable oil - 2 tbsp;
• Cream 10% - 150 ml;
• Salt, pepper to taste.

Cooking:

1. Rinse the chicken fillet in cold water and cut into small pieces. Pour 1 liter of clean water and put on fire. When cooking chicken, do not forget to remove the foam from the surface of the broth so that it does not spoil the taste of the future dish.
2. Peel potatoes and cut into small cubes. After boiling water in a saucepan, send the potatoes to the chicken. Salt a little.
3. To prepare this soup, you can use any mushrooms, such as champignons, oyster mushrooms or frozen porcini mushrooms. If necessary, clean them, cut into slices and fry in vegetable oil along with chopped onions until a delicious golden crust appears.
4. After the potatoes and chicken are cooked together for 15 minutes, add the contents of the pan to them. Cook on the stove for another 10 minutes.
5. Using an immersion blender, blend the soup to desired consistency. Season with ground black pepper and pour the cream into the pan. Beat the soup well again with a blender.
6. Serve mushroom puree soup with chicken on the table, garnish with fresh herbs if desired.

Cooking Tips:

• For a lighter soup, omit the cream entirely or replace it with milk.
• Try not to overload the soup with spices to keep the pure mushroom aroma and taste, especially if you are cooking for children.

Mushroom cream soup with cheese

When everyday first courses get too annoying, surprise your loved ones with a new variation of cheese soup - mushroom cream soup with cheese. To prepare it, you will definitely need an immersion or stationary blender, which today is in the arsenal of almost every housewife. This surprisingly tender and fragrant soup with its creamy taste will not leave any household indifferent.

Ingredients:

• Champignons or oyster mushrooms - 300 gr;
• Potatoes - 3 pcs;
• Onion - 1 pc;
• Vegetable oil - 3 tbsp;
• Processed cheese - 100 g;
• Salt, spices to taste;
• Fresh herbs for decoration.

Cooking:

1. Peel the potatoes and cut them into small pieces. Boil 1 liter of clean filtered or bottled water in a saucepan and add potatoes to it.
2. Wash the mushrooms, cut into thin slices. Finely chop the onion. Fry the onion and mushrooms in vegetable oil until golden brown.
3. After the potatoes have been cooked for 15 minutes, add the contents of the pan to them. Salt, season with spices, such as sweet curry or thyme. Don't overdo the seasonings to keep the smooth, creamy flavor of the soup. Cook over low heat for 10 minutes.
4. Grate the melted cheese on a fine grater or chop finely with a knife.
5. Add melted cheese to boiling mushroom soup. Stir thoroughly until the cheese is completely dissolved in the soup. Use only ordinary processed cheese without additives so as not to spoil the final taste of the dish.
6. Once the cheese has completely dissolved, turn off the stove and start turning the dish into a soup puree. Using an immersion blender, blend the contents of the pot to the desired consistency. If the soup turned out to be too thick, then you can dilute it with a small amount of hot clean water or cream, but in the case of the latter, the puree soup will become heavier and fatter.
7. Serve on the table, garnished with finely chopped fresh herbs.

Cooking Tips:

• All puree soups are recommended to be served with crispy white bread croutons. They go very well with the delicate creamy texture of the soup.
• This puree soup can be prepared with chicken. Boil the chicken fillet with potatoes, and then also turn it into mashed potatoes with a blender. Thanks to the addition of poultry, the soup-puree with cheese will become more satisfying and will acquire a rich taste.
• Mushroom puree soup can be served with finely grated hard cheese, such as parmesan. This technique will give the soup an even more creamy flavor.
• Mushroom soup puree can be cooked from dried mushrooms, for this they need to be soaked in water for an hour, it is also recommended to cook them for about an hour. If the mushrooms are clean, then the water in which they were soaked can not be drained and boiled in it.
• We talked more in this recipe.

Mushrooms are an excellent and healthy source of protein that a person needs. Their difference from animal protein is that mushrooms are digested and absorbed much faster, simultaneously saturating the human body with vegetable vitamins and minerals that are not found in meat or poultry.

A dish such as mushroom soup is very useful. It is a well-known fact that we definitely need to eat a hot first course at least once every two days for the well-coordinated work of the gastrointestinal tract. Mushroom soup is also good because the process of its preparation is short and not complicated.

Mushroom soup - preparing food and dishes

Before you start cooking the soup, prepare the following inventory - a frying pan, a saucepan in which the soup will be cooked, a cutting board, a sharp knife, 2-3 plates for the ingredients of the future dish, a blender.

Mushrooms for soup can be taken not only fresh, but also frozen or dry.

What mushrooms to choose if you buy them fresh? In the old days, any would be ideal - white and oily, russula, honey mushrooms, chanterelles. But today the ecological situation has worsened due to the large number of transport, hazardous industries and industrial plants. If you collect mushrooms yourself, and you are aware that they grew in an ecologically unpolluted place, for example, in a forest, then you can safely use them for cooking.

But if you buy them on the market, then there is no guarantee where these mushrooms were collected - in a coniferous forest, near a busy road, or in an environmentally unsafe place for life. Cases of poisoning are known, and not even so much with poisonous mushrooms as with ordinary ones.

It is for this reason that it is better to buy mushrooms grown artificially. For example, champignons, which are sold in any store all year round and are relatively inexpensive.

Mushroom Soup Recipes:

Recipe 1: Mushroom Soup Puree

There is perhaps no soup more delicate in texture than pureed soups. The ingredients are ground, and form a delicious gruel in a light broth.

Try to cook a healthy and tasty dish - mushroom soup puree.

Required Ingredients:

• Champignons 500 grams
• Potatoes 4 pieces
• Bulb 1 piece
• fresh parsley
• Fat cream 10% 400 grams
• Salt, black pepper
• Vegetable oil (for frying)/

Cooking method:

Peel the onion from the husk and finely chop. Rinse the mushrooms well and cut each into 2-3 pieces. Heat the pan, anoint it with oil with a silicone brush, put the onion in the pan. Fry it for about three minutes until golden brown, then add chopped mushrooms. Saute the onion-mushroom mixture for about 10 minutes.

Wash the carrots well (preferably using a metal brush) and cut each into large cubes.

Peel the potatoes, cut into small cubes.

Boil vegetables for 15 minutes, add salt. When the carrots and potatoes are cooked, drain most of the liquid into a separate container. Add the mushroom mixture with onion to the saucepan and grind with a blender until a mushy state. If the soup is too thick, add more vegetable broth.

Put the saucepan over medium heat, bring the mass to a boil and pour in the cream, pepper and salt to taste.

Serve the finished soup, decorating the dish with herbs.

Recipe 2: Dried Mushroom Soup

Mushrooms have an excellent property - when dried, they do not lose their nutritional qualities and usefulness, and they can be stored for more than a year. Mushroom soup made from dried mushrooms will turn out fragrant, tasty and, of course, healthy!

Required Ingredients:

• Dried mushrooms 60 grams
• Potatoes 2 pieces
• Small carrots 1 piece
• 1 medium onion
• Fresh parsley.

Cooking method:

Dried mushrooms should be washed well in running water, then soak them for 4-5 hours.

Put the soaked mushrooms to boil, salt the water, fill them with water for 25-30 minutes. After this period of time, remove the mushrooms.

While the dried mushrooms are cooking, peel the potatoes and cut them into small cubes.

Peel the carrots with a metal brush, after which you need to grate it on a fine grater.

Peel the onion, chop finely and put to fry in a frying pan pre-greased with oil. Add carrots and boiled mushrooms to the onion, fry the mixture for seven minutes, stirring occasionally.

Dip the potatoes in the mushroom broth, after ten minutes - the carrot-mushroom mixture and cook for about 10 more minutes.

Wash the parsley and chop finely. Add to soup one minute before done.

Recipe 3: Frozen Mushroom Soup

If you still have extra mushrooms, then freeze them - frozen mushrooms remain as healthy as fresh ones, and you can please yourself and your home with a fragrant dish even in the harsh winter from summer supplies. Try, for example, an unusual dish - mushroom soup made from frozen mushrooms with semolina.

Required Ingredients:

• Medium potatoes 2 pieces
• Mushrooms frozen 400 grams
• Medium size carrots 1 piece
• 1 medium onion
• Semolina 2 tablespoons
• Sunflower oil for frying
• Salt, ground pepper
• Fresh parsley.

Cooking method:

Take the mushrooms out of the fridge and let them thaw, 30-35 minutes is enough. Put a pot of water on the fire, let it boil and put the mushrooms washed in the ode into it, salt.

Wash and peel the potatoes, cut into cubes and add to the mushrooms.

Peel the onion from the husk, chop finely and put to fry in a frying pan, previously greased with vegetable oil. Wash the carrots with a metal brush, then grate it on a fine grater. Add carrots to the onion and fry for seven minutes, stirring occasionally.

Add carrot-onion frying to the soup, let it cook for five minutes and pour semolina into the pan. After that, stir well and turn off the heat after five to six minutes.

Wash the parsley and chop finely. Add to cooked soup and cover for 3 to 4 minutes.

Recipe 4: Mushroom soup in a slow cooker

Mistresses around the world thanked scientific progress after multicookers were invented to help them. These miniature compact machines are able to cook any dish, from rich borscht to dessert pie. Try to cook mushroom soup in a slow cooker. You only have to prepare the ingredients, the smart device will do the rest for you!

Of course, the ideal option would be to use forest mushrooms. Soup from a slow cooker, cooked according to the principle of languishing in a Russian oven, will turn out incredibly fragrant. But you can also use regular store-bought mushrooms.

Required Ingredients:

• 2 medium sized potatoes
• Mushrooms fresh 400 grams
• Medium size carrots 1 piece
• 1 medium onion
• Butter for frying
• Salt, ground pepper.

Cooking method:

Wash the mushrooms and cut into two or three parts each mushroom.

Wash and peel the potatoes, cut them into small cubes.

Peel the onion and chop finely. Wash the carrots, rub with a metal brush and grate on a fine grater.

Turn on the “Frying” program in the multicooker, grease the bowl with butter, put onions and carrots and sauté for three to four minutes with the multicooker bowl open.

Add chopped potatoes, mushrooms to carrot-onion fry, pour water and change the program to "Soup" or "First courses". Set a timer for 20 minutes.

Wash the parsley well and chop finely with a knife, add to the finished soup.

Recipe 5: Mushroom Cream Soup

Restaurants and gourmet catering establishments like to include mushroom cream soup in their menu. Everyone likes this soup because of its delicate taste and guaranteed satiety at the same time.

Required Ingredients:

• Medium sized potatoes - 2 pieces
• Fresh mushrooms 400-500 grams
• 1 medium onion
• Low fat cream 10% - 150 grams
• Butter
• Garlic 2 cloves
• Fresh parsley.

Cooking method:

Potatoes need to be peeled with a knife, then cut each into three or four parts.

Wash mushrooms well and cut in half.

Put the mushrooms and potatoes to boil in salted water. Simmer for about fifteen minutes after boiling over medium heat.

Finely chop the onion. Heat the pan, grease it with butter, put the onion and fry until golden brown. Add the onion to the soup 5 minutes before it's done.

Transfer the boiled potatoes and mushrooms to a blender and beat until a homogeneous puree mass is obtained. Add the broth to the puree and push the garlic through the garlic press, chop everything again with a blender.

Put the mushroom puree on the fire, bring to a boil and add the cream. Cook for about four minutes. A minute before cooking, sprinkle with finely chopped parsley, salt and pepper.

Recipe 6: Mushroom Soup with Mushrooms

There is hardly a mushroom more versatile than champignon. Available at any time of the year, almost anywhere in the world, it meets all the rules of usefulness and nutrition, and at the same time it is incredibly tasty fried, boiled and stewed. If you cook mushroom soup with champignons, you won’t regret it - the resulting first course will please your family with a pleasant smell, bright taste and eye-pleasing color.

Required Ingredients:

• Potato 1 piece
• Champignon mushrooms 400 grams
• 1 medium onion
• Carrots small 1 piece
• Sunflower oil for frying
• Red lentils 100 grams
• Fresh parsley.

Cooking method:

Type in a saucepan in which you will cook soup, water and put on fire.

Peel the potatoes with a knife and cut into small cubes.

Wash the mushrooms well under running water and cut each into three or four pieces.

As soon as the water in the pan boils, put the potatoes and mushrooms in it, salt, turn the heat to medium and cover with a lid.

Remove the skin from the onion and finely chop it. Wash the carrots with a metal brush, and then you need to grate it on a fine grater. Heat up a frying pan and brush it with oil using a rubber brush. First, put the onion on the shortbread and fry until golden brown for 4 minutes, stirring, then add the grated carrots to the onion and fry for another 4 minutes.

Add the roast and lentils to the pot, then cook the soup for another ten minutes.

Finely chop the greens with a knife, after washing, and add to the soup pot a minute before readiness.

Recipe 7: Mushroom Soup with Cheese

Cheese and mushrooms are one of the most magnificent combinations recognized by world culinary. If you are preparing a salad or side dish of mushrooms, then be sure to add grated cheese to the dish. Mushroom soup with cheese will turn out no less tasty, use hard salty varieties for it like Rossiysky cheese and any kind of mushrooms that are available to you.

Required Ingredients:

• Potato 1 piece
• Mushrooms fresh 400 grams
• 1 medium onion
• Carrots are not large 1 piece
• Sunflower oil for frying
• Russian cheese 150 grams
• Fresh parsley.

Cooking method:

Fill the saucepan you have chosen for making soup with water and put it on fire.

Peel potatoes with a knife and place whole in a saucepan.

Wash the mushrooms thoroughly and cut each into three or four parts, put in a saucepan with potatoes.

Peel the onion from the husk and finely chop.

Wash the carrots thoroughly with a metal brush and grate on a fine grater.

Make a roast. To do this, heat the pan, grease it with oil, put the onion. Fry it for 4 minutes, stirring, then add the grated carrots to the onion and fry the mixture for 4-5 minutes.

Remove the potatoes from the pan - they should already be cooked until soft and mash them with a spoon in mashed potatoes. Add the fried potatoes and mashed potatoes to the saucepan, then cook for about five more minutes.

Grate the cheese on a medium grater. Wash the parsley well and chop finely with a knife.

A minute before the soup is ready, pour half the cheese into the soup, parsley and close the lid of the pan. Add the remaining cheese to the pot of soup five minutes after removing the pot from the heat.

Recipe 8: Lenten Mushroom Soup

Many who lead a righteous lifestyle or observe the canons of vegetarianism often eat monotonous boring cereals and salads. However, there are many great dishes that are worthy of a feast, and at the same time they can be eaten even in fasting! One example is lean mushroom soup. It is prepared quite simply from a small set of ingredients, and at the same time you get a delicious meal.

Required Ingredients:

• Mushrooms fresh 400 grams
• small tomato 1 piece
• Carrots 1 piece of medium size
• Buckwheat 3 tablespoons
• Fresh parsley.

Cooking method:

Type clean water (preferably mineral) in a saucepan and put on fire.

Wash mushrooms and waxes well under running water.

Mushrooms fresh cut each into three or four pieces.

Grate carrots on the smallest grater.

Cut the tomatoes into small cubes.

Peel buckwheat from black grains and rinse.

As soon as the water in the pan boils, dip the cooked vegetables and mushrooms, buckwheat into it.

Wash the parsley and chop finely.

Boil the soup for 15-17 minutes over medium heat, a minute before the readiness, pour parsley into the pan.

Recipe 9: Mushroom Soup with Cream Cheese

Another option for a delicious and tender dish is mushroom soup with melted soup. You will need soft processed cheese like Druzhba or even spreadable cheese like Viola.

Required Ingredients:

• Mushrooms fresh 400 grams
• 2 medium sized onions
• Processed cheese 200 grams
• Potato 1 piece of medium size
• Sunflower oil for frying
• Fresh parsley.

Cooking method:

Fill a pot with water and put it on fire.

Peel the potatoes and put them into the pot to boil.

Peel the onion and cut it finely with a knife. Wash fresh mushrooms and cut each into pieces. First put the onion in a hot frying pan and fry it for 4 minutes, stirring, then add the mushrooms to the onion and fry them for about 10-13 minutes, stirring.

Remove the potatoes from the pan, mash them with a spoon and put the mashed potatoes and fried mushrooms into the pan, cook them over low heat.

Grate melted cheese (if using hard).

Add the cheese to the pot and cover the pot with a lid over low heat. Boil it for about five minutes.

Finely chop the greens with a knife and add to the soup pot a minute before you remove it from the heat.

Recipe 10: Mushroom Soup with Barley

Mushroom soup with pearl barley is familiar to many from childhood. This recipe can be called a classic, however, pay attention to the method of preparing barley porridge, it must first be steamed for an hour and a half.

Required Ingredients:

• Mushrooms fresh 500 grams
• Pork 200 grams
• 1 medium onion
• Barley porridge 4 tablespoons
• Sunflower oil for frying
• Fresh parsley.

Cooking method:

Rinse barley porridge and fill it with warm water after. Leave an hour.

Fill a pot with water and put it on fire. Rinse the pork and cut into cubes, put in water and salt. When the water in the pan boils, remove the foam with a spoon or slotted spoon, make a slow fire and close the lid.

Peel potatoes and cut into cubes. Dip the potatoes and pearl barley into the pot after the water boils.

Peel the onion and finely chop it with a knife. Wash fresh mushrooms and cut each into cubes. First, put the onion in a hot pan and fry it for 4 minutes, stirring, then add the mushrooms to the onion and fry the mushroom mixture for about 10-12 minutes.

Add fried mushrooms with onions to the soup and cook for another 15-20 minutes.

Finely chop the parsley with a knife and add to the soup a minute before it is ready.

Recipe 11: Porcini Mushroom Soup

White mushrooms are considered the noblest of all species because of the strong peculiar aroma. In order for it not to get lost, mushroom soup from porcini mushrooms is boiled from a minimum amount of ingredients. You will need beef, potatoes and carrots, but you should not do the frying.

Required Ingredients:

• White mushrooms 400 grams
• Beef 200 grams
• 2 medium potatoes
• Carrot 1 piece
• Fresh parsley.

Cooking method:

Wash the beef and cut into small pieces. Type in a saucepan in which you will cook soup, water and put it on fire. Put beef in water, salt. Remove the foam from the soup with a spoon or slotted spoon when the water boils, and make a slow fire.

Peel potatoes and cut into cubes. Dip the potatoes in the pot after the water boils.

Wash the white mushroom and cut into cubes and also put in a saucepan.

Wash the carrots thoroughly and grate on a fine grater, add to the soup.

Boil the soup for 20-25 minutes over low heat, pepper.

Finely chop the parsley with a knife and add to the soup a minute before it is ready.

Recipe 12: Creamy Mushroom Soup

Mushrooms are a very low-fat product, so if you cook it without frying or without meat, then it will turn out to be almost dietary. Meanwhile, cream will be a very good addition to the soup. Use cream 15-20% fat.

Required Ingredients:

• Champignons 600 grams
• Onion 1 piece
• Carrot 1 piece
• Dill fresh
• dried basil
• Fat cream 20% 200 grams
• Salt, ground pepper
• Sunflower oil for frying

Cooking method:

Peel the onion from the husk and chop finely. Wash the mushrooms and cut each into 3-4 parts. Wash the carrots thoroughly with a metal brush and grate. Heat the frying pan, grease it with sunflower oil and put the onion first. Fry it for 3-4 minutes, add carrots, and after 2-3 minutes - chopped mushrooms. Fry the mixture for about 12-14 minutes.

Fill a pot with clean water and put it on fire. When the water boils, put the fried vegetables in it and boil for 15-16 minutes.

Pour the cream into the soup and add the dry basil.

Wash the parsley and chop finely, add it to the finished soup.

Recipe 13: Mushroom mushroom soup

Required Ingredients:

• Honey mushrooms 400 grams
• Onion 1 piece
• Carrot 1 piece
• fresh parsley
• 2 medium size potatoes
• Salt, ground pepper
• Sunflower oil for frying
• Sour cream is oily.

Cooking method:

Make a stir-fry for soup. To do this, finely chop the onion, and grate the washed carrots. Heat the frying pan and grease with oil, put the onion and sauté it for 3-4 minutes, then add the carrots and fry everything for about 6-7 minutes.

Wash the mushrooms - mushrooms.

Potatoes need to be washed, peeled and cut into cubes.

Type in a saucepan in which you will cook mushroom soup, clean water and put it on fire. When the water boils, place the mushrooms and chopped potatoes in it. After 10 minutes, add the frying, and cook the soup for another 12-15 minutes. Salt and pepper.

Wash the parsley and chop finely, add it to the finished soup along with sour cream.

Recipe 14: Oyster Mushroom Soup

Oyster mushrooms are artificially grown mushrooms and are therefore available all year round at very affordable prices. Despite the non-natural way of growing, oyster mushrooms are very useful and can be used to prepare dishes. The most common is oyster mushroom soup.

Required Ingredients:

• oyster mushrooms 400 grams
• Onion 1 piece
• Carrot 1 piece
• fresh parsley
• 1 medium sized potato
• Salt, ground pepper
• Sunflower oil for frying.

Cooking method:

Make a stir-fry for soup. To do this, finely chop the onion, and divide the washed carrots into two parts. Grate one part. Put the onion in a hot frying pan, greased with oil, sauté it for 3-4 minutes, then add the grated carrots and fry the vegetables for about 6-7 minutes.

Cut the second part of the carrot into semicircular slices.

Wash and peel the potatoes, remove the skin with a knife and cut into cubes.

Wash and cut oyster mushrooms

Fill a saucepan with clean water and put it on fire. Place raw potatoes, oyster mushrooms and raw carrots in boiled water.

After 10 minutes, add the onion fry, salt, pepper and cook the soup for another 10-12 minutes.

Cut fresh parsley as finely as possible and add it to the finished mushroom soup with oyster mushrooms.

Recipe 15: Mushroom Chicken Soup

Soup cooked in mushroom broth is incredibly aromatic, but if you add more chicken broth, you get a truly magical brew from a forest fairy tale. Use chicken legs - the broth on them will turn out the most rich. Mushrooms for soup can take any forest or champignons.

Required Ingredients:

• Mushrooms fresh 400 grams
• Chicken legs 4 pieces
• Onion 1 piece
• Carrot 1 piece
• Salt, ground pepper
• Sunflower oil for frying
• fresh parsley

Cooking method:

Take water in a saucepan and put the washed legs there. Bring to a boil, remove the noise and salt, making a small fire.

Wash the onion and cut finely. Wash the mushrooms and cut each into 3-4 parts. In a hot frying pan, greased with oil, first put the onion and fry it for 3-4 minutes. Then add mushrooms to it and fry them for 10-12 minutes, stirring occasionally.

Wash the carrots thoroughly and cut into cubes.

Add carrots and fried mushrooms to the pan. Leave the soup to cook for another 7-8 minutes.

Cut fresh greens as small as possible and add to the finished mushroom soup with chicken.

Recipe 16: Mushroom Soup with Vermicelli

Soups can be varied by adding various cereals, vegetables or pasta as one of the components. Prepare a light mushroom soup with vermicelli that will enchant your home with delicious aroma.

Required Ingredients:

• Mushrooms fresh 500 grams
• Vermicelli thin 100 grams
• Onion 1 piece
• Carrot 1 piece
• Hard cheese 150 grams
• Salt, ground pepper
• Sunflower oil for frying
• fresh parsley

Cooking method:

Wash the mushrooms and cut coarsely - into 2-3 slices each mushroom.

Peel the onion and chop finely. Wash and peel the carrots, grate on a fine grater.

Fry the onion in a hot frying pan until golden brown, then add the grated carrots to it.

Bring the water in a saucepan to a boil, salt and put the mushrooms in it, which need to be boiled for 7-8 minutes, then add the frying, after another 5 minutes the vermicelli. After 6-7 minutes remove the soup from the heat.

Grate hard cheese.

Wash the parsley and cut it with a knife, add it together with the grated cheese to the finished mushroom soup with noodles.

It is most delicious to serve mushroom soup with sour cream. You can wait until the soup has cooled, or you can put a spoonful of sour cream in a dish that has just been cooked.

Decorate the mushroom soup with chopped herbs.

Cooked on a broth of dried mushrooms with the addition of fresh ones. So it turns out the most fragrant, tasty and tender.

Mushroom soup with dried and fresh mushrooms

For 300 g of fresh champignons, you will need 20 g of dried wild mushrooms, a small onion, ¼ cup of cream, a liter of water, salt, cloves (if desired), 30 g of butter and a little olive oil, herbs, ground peppers (black and allspice). Dried mushrooms should be poured with warm water in advance, leaving for half an hour. Fresh ones are washed at this time, and the onions are peeled. All ingredients are cut randomly. First, dried mushrooms are thrown into boiling water, and after 15 minutes, fresh mushrooms. While they are cooking, pour olive oil into the pan, add butter and fry the onion. Salt and spices are sent to the pan with mushrooms, onions along with oil and everything is brought to a boil. The soup is removed from the heat and allowed to cool slightly, after which everything is ground with a blender. The finished mass is again heated on fire, without bringing to a boil, adding cream there. Mushroom puree soup is served garnished with herbs. You can also add croutons or separately serve croutons fried in butter.

Mushroom soup with frozen mushrooms

This recipe is perfect if there are no fresh ones for some reason. For half a kilogram of frozen mushrooms, you will need 200 ml of cream, an onion, 2 large potatoes, 3 tablespoons of flour, bread for croutons, salt, herbs, seasonings. Mushrooms should be thawed and washed well. Then they are poured with a liter of water and boiled for about half an hour. Vegetables are peeled, arbitrarily cut and sent to the soup. While they are cooking, the cream should be thoroughly mixed with flour. After the soup is ready, it is whipped with a blender, adding a mass of flour and cream, then everything is brought to a boil again. Bread, cut in portions, is dried in the oven with a small amount of oil. Mushroom puree soup is poured into plates, croutons are served separately. If desired, they can be lightly sprinkled with herbs or cheese.

Mushroom soup with oyster mushrooms

These mushrooms are no less popular than champignons. And they also make a wonderful cream soup. For 200 g of mushrooms, take 2 cups of water and low-fat cream, an onion, 50 g of butter, 3 tablespoons of flour, salt. Mushrooms should be thoroughly washed, cut and stewed in a deep frying pan, adding oil. Then chopped onions are poured into them and continue to fry until all the liquid has evaporated. After that, flour is poured into the mass, 200 ml of water is poured and continue to simmer, stirring. After a few minutes, the mushrooms are salted, the fire is turned off and, after cooling a little, they are crushed with a blender. Pour the remaining water, cream into the pan, add the crushed mass, bring to a boil, stirring. If necessary, ready-made mushroom puree soup can be salted and a little ground pepper can be added.

Cheese croutons

Any soup is especially delicious when served with crispy fried bread. Mushroom puree soup goes well with cheese croutons. For them, you need to take white bread (preferably a baguette), cut into slices of medium thickness, put a little butter on top, bake for 5 minutes in the oven, after sprinkling them with grated cheese. On top of the croutons decorate with herbs.

To prepare mashed soup for 2 servings, you will need: - frozen champignons - 200 g; - potatoes - 2 pcs; - onions - 1 pc; - carrots - ½ pcs; - butter - 1 tbsp; - sour cream - 2 tbsp; - chopped greens - 1 tbsp.

Frozen champignons, regardless of what dish you plan to make from them, do not need to be defrosted before cooking

Pour 500 g of water into a saucepan, boil it in a saucepan, add peeled potatoes, cut into medium-sized pieces. Peel the onion and carrot, finely chop the onion, grate the carrot. Melt the butter in a frying pan, fry the onion in it, stirring constantly, until golden brown. Add carrots and sauté with onion for 3-4 minutes. Put the mushrooms in the pan, mix them with onions and carrots, lightly salt and fry for 10 minutes.

When the potatoes are ready, remove them from the pot, but do not drain the water. Put the potatoes in a blender, add a couple of tablespoons of water from the pan, finely grind, put the resulting mashed potatoes back into the pan. Set aside a tablespoon of the contents of the pan, grind the rest in a blender and also put it in a saucepan, mix everything, straighten the taste for salt, boil. Pour the soup into bowls, add sour cream, put fried mushrooms with onions and finely chopped greens on top.

Buckwheat porridge with frozen mushrooms

To prepare such a porridge, you will need: - frozen champignons - 200 g; - buckwheat - 1 tbsp.; - onion - 1 pc.; - butter - 2 tablespoons; - olive oil - 2 tbsp.

Boil buckwheat porridge in water. Melt butter in a frying pan, add olive oil and fry finely chopped onion until golden brown. Then put the frozen champignons in the pan, mix everything and fry for 10-15 minutes, stirring constantly. Salt the contents of the pan and put it in buckwheat porridge. Mix and serve.

Frozen mushroom sauce

From frozen champignons, you can make a delicious gravy for mashed potatoes or casseroles, meat or poultry dishes. To do this, you will need: - frozen champignons - 200 g; - onion - 1 pc.; - flour - 2 tablespoons; - water - 200 g; - butter - 2 tbsp. Pour flour into a preheated pan and fry it, stirring, until golden brown. In another pan, melt the butter, fry the finely chopped onion in it, then add the frozen champignons, mix. Saute mushrooms and onions for another 10 minutes. Then add flour, stir. Start gradually pouring in water, breaking up lumps with a spoon. Season with salt to taste and simmer the gravy over low heat, stirring constantly, for another 10 minutes.