Mashed potato and mushroom soup. Potato soup with mushrooms

Step 1: prepare the mushrooms.

First, rinse the champignons well under running warm water and place on a cutting board. Using a knife, cut the ingredient into small pieces and immediately transfer it to a clean plate.

Step 2: prepare the onion.

Using a knife, peel the onion. Afterwards, rinse the component well under running water and place it on a cutting board. Using the same sharp tool, finely chop the vegetable into cubes no more than 1 centimeter. Transfer the processed ingredient to a free plate.

Step 3: prepare the potatoes.

Using a knife, peel the potatoes and then rinse them thoroughly under running warm water. Attention: In order for us to get a delicious puree soup, we need to take potatoes of such varieties that boil well and the puree is obtained without lumps. Otherwise, the dish may simply not turn out. So, on a cutting board, cut the vegetable into small pieces, but at the same time, so that they are not very small. Afterwards, transfer the crushed component into a medium saucepan and fill it with plain water, so that the water completely covers the potato pieces. Place the container on high heat, and after the water boils, turn the heat to a little less than medium. After salting the potatoes a little, mix everything well with a tablespoon, cover the pan with a lid and cook the ingredient for 25-35 minutes. Important: The cooking time for potatoes may vary depending on the type of vegetable. Therefore, from time to time we check the component with a fork. If the potato pieces are already soft and boiled, it means the potatoes are cooked and you can turn off the burner. Then, holding the pan, slightly open the lid with oven mitts and completely drain the water. Using a potato masher, mash the potatoes to a puree consistency and set the processed vegetable aside for now.

Step 4: fry the chopped vegetables.

Place the finely chopped onion in a frying pan with a small amount of vegetable oil and set the heat to slightly less than medium. While constantly stirring the component with a wooden spatula, fry the vegetable until a soft golden crust forms. After this, add chopped champignons to the fried onions and add a little salt to the ingredients. Mix everything well with a spatula and continue to fry the vegetables until all the mushroom liquid has completely evaporated. Then turn off the burner and let our frying cool a little.

Step 5: prepare mashed potato soup with mushrooms.

Place the fried vegetables in a blender bowl and grind the ingredients in Turbo mode until a homogeneous mass is formed. It will take us all the maximum 30 seconds. Then we transfer the onion and mushroom puree into crushed potatoes, pour the cream into the pan, salt and pepper the ingredients to taste. Again, mix everything well with a blender on the same mode and then put it on medium heat. Stir the dish with a tablespoon from time to time. As soon as the puree soup begins to boil, immediately turn off the burner. Attention: Do not boil the soup under any circumstances, but only bring it to boiling temperature. In another case, the dish may simply not turn out and your work will go down the drain.

Step 6: Serve the mashed potato soup with mushrooms.

Immediately after preparation, the puree soup can be served. But the dish will be even tastier if you add finely chopped greens to it just before serving. And to do this, simply rinse the parsley and dill under running water and chop the components on a cutting board using a knife. How delicious and aromatic this mashed potato soup with mushrooms is! The main thing is that it is not only an appetizing lunch for both adults and children, but also very healthy, especially for those who have stomach problems. After all, it envelops the walls of the stomach and leaves you feeling full for a long time. You can even eat it without baked goods. Enjoy your meal!

- – If the puree soup turns out to be very thick before cooking, do not be upset. Just add a little boiled water to the container, or even better, the liquid remaining after boiling the potatoes. Mix everything well with a tablespoon, put the dish on medium heat and wait until it starts to boil.

- – Reheat the mashed potato soup in the microwave or on the stove over low heat, but only until it boils.

- – If you don’t have a blender at hand, don’t worry. A regular meat grinder with a fine grid would be an excellent replacement for this equipment. To do this, grind the ingredients one by one in a meat grinder and then follow the same recipe scheme.

- – When choosing mushrooms, it is best to take champignons, as they are more aromatic and tender, and are suitable for this puree soup.

- – For a rich aroma, you can add other seasonings to your dish to suit your taste. For example, mushroom spice, dried coriander, as well as Khmeli-Suneli spice.

- – If you want small pieces of mushrooms to float in the dish, then it is better to grind the frying in a blender bowl at 3-5 speeds, since the Turbo mode turns any food into puree.

How nice it is to pour a plate of aromatic hot food for lunch. The main thing is that such a soup can be given even to children and not worry at all about their stomachs hurting, because such a dish, on the contrary, is very useful for people with a sensitive stomach: it completely envelops its walls and saturates the body for a long time. It can be served even without baked goods. So, let's look at a few recipes for creamy mushroom soup.

Potato soup with mushrooms

Ingredients:

• fresh champignons – 300 g;
• potatoes – 600 g;
• onion – 200 g;
• cream – 500 ml;
• spices;
• vegetable oil;
• fresh herbs - optional.

Preparation

To prepare the mushroom puree, wash the champignons well and cut them into small pieces. We clean the onion and chop it into half rings. Peel the potatoes, wash them thoroughly, chop them into cubes and place them in a saucepan. Then fill it with water and put it on high heat, and after boiling, reduce the flame. After slightly salting the potatoes, cover the pan with a lid and cook for about 30 minutes. Then carefully drain the water and use a potato masher to mash the potatoes.

Place finely chopped onion in a frying pan with a small amount of vegetable oil and sauté over low heat until golden brown. After this, add chopped champignons to it, add salt to taste and mix everything thoroughly with a wooden spatula until all the liquid has completely evaporated.

Next, turn off the burner and let our roast cool. After this, transfer the vegetables into a blender bowl and grind until smooth. Then we transfer the onion-mushroom puree into the crushed potatoes, pour in the cream, add salt, mix everything well again with a blender and put it on the fire, stirring. As soon as the champignon puree soup boils, immediately remove it from the stove, sprinkle with finely chopped fresh herbs and pour into plates.

Cheese cream soup with mushrooms

Ingredients:

• processed cheese – 200 g;
• porcini mushrooms – 100 g;
• carrots – 1 pc.;
• potatoes – 3 pcs.;
• vermicelli - a handful;
• water – 1.5 l;
• spices;
• garlic – 1 clove
• dill.

Preparation

Take a small saucepan, pour boiled water into it and bring to a boil. During this time, we peel the potatoes, cut them into cubes and throw them into boiling water. Then add sliced ​​mushrooms and grated carrots. Bring the soup until half cooked, add vermicelli and let the dish simmer with the lid closed for 15 minutes.

After this, add the processed cheese chopped into pieces, mix everything thoroughly and at the end of cooking, squeeze the garlic clove through a press. Now thoroughly beat the dish with a blender until smooth and pour the finished soup - porcini mushroom puree into plates.

Chicken cream soup with mushrooms

Ingredients:

Preparation

Fresh mushrooms are washed, dried and processed. Next, cut them into slices and sauté in vegetable oil along with the onion chopped into half rings in a frying pan with high sides. Pour the prepared vegetable frying into the broth and bring to a boil.

Then add the potatoes, cut into strips, and cook until fully cooked. Next, strain the soup, transfer the potatoes, mushrooms, boiled chicken meat into a blender, season with spices, whisk, diluting the mass with broth so that the soup acquires a normal consistency.

Creamy mushroom soup with potatoes is a dish that has a pleasant texture and delicate creamy taste. It will remind you of the autumn aroma of wild mushrooms.

You can use fresh, peeled, dried or frozen mushrooms; the taste of the finished dish will not change in any way. The only thing is that if you choose dried ones, you will have to allocate a little more time for preparation - before frying, you will need to soak them for several hours, and then drain off the excess water and rinse them again. Frozen mushrooms can be fried without first defrosting, you just need to stir them more often and leave the lid open to evaporate excess moisture.

The recipe for pureed potato and mushroom soup is universal because it does not tie the housewife to a specific list of products. So, for example, to reduce the viscosity of the soup, you can reduce the amount of potatoes, and add chicken breast for nutritional value. Replace the cream with whole milk. In this case, the calorie content of the dish will decrease. You can also make a completely lean potato and mushroom soup. Simply remove the butter and cream and use water or vegetable broth to thin it.

Ingredients

Servings: – +

• mushrooms 500 gr
• potato 4 things
• onion 1 PC
• carrot 1 PC
• water or broth 900 ml
• cream 200 ml
• processed cheese 4 things
• butter 20 gr
• vegetable oil20 gr
• spices to taste
• croutons, parsley optional

Calories: 54 kcal

Proteins: 2 g

Fats: 2.1 g

Carbohydrates: 7.3 g

40 min. Video recipe Print

First of all, to prepare cream of mushroom soup with potatoes, you should clean all the ingredients and rinse them thoroughly under running water. Then cut the potatoes into large pieces, add water or meat or vegetable broth prepared in advance and put on fire.

While the potatoes are boiling, you need to finely chop the onions and carrots. Fry the onion in butter and vegetable oil until translucent. Then add the carrots, stir and fry the vegetables for 5 minutes with the lid closed.

In a separate frying pan, fry the mushrooms in a small amount of vegetable oil. They must be placed in the pan carefully to avoid splashing. During the cooking process, the mushrooms are fried to approximately half their original volume. Don't be scared, this is normal.

Before the final stage, when the onions and carrots are ready, you need to add cream to them. Then stir and continue frying for about 5 minutes.

When all the ingredients are ready - the potatoes are boiled, the mushrooms and vegetables are fried separately, you need to carefully combine the contents of the pan with the potatoes and broth.

Before you start whipping the puree soup, you should add pieces of processed cheese to the pan. It will give the dish an extra creamy note. Use a blender to blend the cream of mushroom and potato soup carefully so as not to burn yourself. If the resulting consistency is not satisfactory, you can either add broth or milk, or, conversely, keep the pan on the fire for some time to evaporate excess moisture.

Decorating the finished dish will not be difficult if you used fresh mushrooms when preparing the cream of mushroom soup - just take a few small mushroom slices and fry them in a dry frying pan.

If you have chosen dry or frozen semi-finished products, it will be much more aesthetically pleasing to sprinkle the dish with fresh herbs, throw in a few crackers or pour a little cream on it. White bread croutons, fried with salt or toasted in the oven, are an ideal addition.

It is also necessary to remember that creamed mushroom soup with potatoes, despite its consistency, is not recommended for children if the child is under three years old.

For the recipe with photos, see below.

My husband loves mushroom soups, and so do I! We have already prepared as well. It also turns out very tasty. You can fantasize as much as you like on the topic of puree soups, slightly changing the composition of the dish, and in the end you will get a completely new taste!

Adherents of vegetarianism will certainly appreciate the pleasant taste of the tender. And today I present a recipe for a very tender and flavorful mashed potato soup with mushrooms. I am sure that both children and adults will appreciate this soup. This soup is best served with homemade croutons.

How to make mashed potato soup with mushrooms

Preparing the soup is not difficult. For quick and high-quality pureeing, I recommend using an immersion blender. What ingredients are needed to make mashed potato soup?

• 5-6 large potatoes;
• 1 large onion;
• 1 small zucchini;
• Bay leaf;
• 400 g fresh champignons;
• 1 glass of full-fat milk or cream;
• 2 tbsp. spoons of flour;
• salt and black pepper to taste;
• 2 tbsp. spoons of vegetable oil;
• a couple of pinches of dried dill or fresh herbs.

Peel, wash and cut the potatoes and zucchini for soup into large pieces. We also clean, rinse and cut the onions into larger pieces. Place pieces of potatoes, zucchini and onions into a 4.5-liter pan, add bay leaves and black peppercorns, fill half the pan with water and put on fire. Cook vegetables until soft, stirring occasionally and removing noise.

In order for our creamy soup with mushrooms It turned out even tastier, we will cook the mushrooms separately and will not puree them at the end. Wash fresh champignons and cut into slices. Heat the sunflower oil in a frying pan and fry the mushrooms in it for 5 minutes. Then add flour to the mushrooms and stir, pour in milk or cream and simmer for a couple more minutes in a frying pan, stirring constantly.

Remove the pan with vegetables from the heat, remove the bay leaf and pepper. Using an immersion blender, turn the vegetables and broth into a liquid puree. Pour the contents of the frying pan into the pan (mushrooms in milk sauce). Mix everything well, add salt, ground pepper, fresh or dried herbs to taste. Serving mashed potato soup on plates, do not forget to put a bread bowl with homemade croutons on the table. Bon appetit!

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