Soup puree from mixed vegetables. Simple vegetable soup

Mushroom puree soup made from frozen mushrooms is not a trivial dish that will successfully complement your family menu. The soup has a delicate texture, pleasant aroma, and besides, it is also very satisfying. Therefore, it will easily win the heart of even a demanding gourmet.

Mushrooms are quite easy to freeze and do not lose their taste in the process. Because of what, having stocked up in the mushroom season, you can use it throughout the year.

There are many options for combining products; this soup captivates with its versatility. After all, from the most common set of products, the hostess will be able to cook a culinary masterpiece with her own hands.

In order to make the soup look more attractive, add a little butter and it will acquire a mirror smoothness.

How to cook mushroom puree soup from frozen mushrooms - 15 varieties

It has an outstanding amount of nutrients, easily fills you with energy and satisfies hunger.

Ingredients:

• Frozen mushrooms - 500-600 gr.
• Carrot - 1 pc.
• Spinach - 100 gr.
• Cream - 500 ml.
• Onion - 1 pc.
• Garlic - 2-3 cloves
• Butter - 50 gr.
• Pepper and salt.

Cooking:

Remove the mushrooms from the freezer in advance and fry until the excess liquid leaves, stirring from time to time.

Peel and chop onions and carrots. Dice the onion, and grate the carrots.

We chop the garlic.

Cooking vegetable frying from onions, carrots and garlic. After the vegetables become soft, put the spinach and sauté for another 3 minutes.

We turn all the components into a puree using a blender. Pour in the cream, achieving the desired density and heat the soup.

Cream soup with corn grits and frozen mushrooms - a bright flavor solution

You can use fresh, dried and frozen mushrooms in this soup. Corn grits, having a slightly sweet taste, will add new shades to your dish.

Ingredients:

• Frozen porcini mushrooms - 200 gr.
• Potatoes - 2 - 3 pcs.
• Corn grits - 80 gr.
• Onion - 2 pcs.
• Carrot - 1 pc.
• Dill - 0.5 bunch
• Butter - 1 - 2 tbsp. spoons
• Salt, pepper - to taste
• Water - 1.5 - 2 liters

Cooking:

We fill the pan with water and throw porcini mushrooms into it, salt and cook over low heat until they are fully cooked.

If you use a different type of mushroom, then I recommend boiling them separately, as they color the broth. It is better to throw them ready right before whipping with a blender.

By varying the amount of water, you thereby control the thickness of your soup.

Meanwhile, cut carrots and onion into cubes. Fry everything together in vegetable oil.

Throw ready mushrooms in a colander, and cool the broth and strain.

Dip the chopped potatoes into the broth and bring to a boil. Rinse the corn grits and add to the soup along with the mushrooms.

Next, add the stir-fried vegetables.

Stirring constantly, thereby preventing the formation of lumps, cook for 20 minutes.

Let's try salt. We grind the whole mass into puree and our masterpiece is ready.

Vegetable cream soup with frozen mushrooms - delicious taste without extra calories

Light vegetable soup that will not leave extra centimeters on your waist.

Ingredients:

• White mushrooms - 200 gr.
• Potatoes - 2 pcs.
• Carrot - 1pc
• Onion - 1 pc.
• Cauliflower - 100-150 gr.
• Tomatoes - 3-4 pcs.
• Pepper - 1-2 pcs.
• Pumpkin -150 gr.
• Celery -100 gr.
• Greens - to taste
• Beans -200 gr.

Cooking:

Pour the beans into a saucepan half filled with water and cook for 30 minutes. In the meantime, cut the vegetables into large pieces, take the mushrooms out of the freezer.

After the specified time, we pour the chopped mushrooms and vegetables into the broth, with the exception of tomatoes, peppers and herbs. Pour cold water a couple of fingers above the vegetables.

When the water boils, reduce the heat to a minimum and simmer the soup over low heat until cooked. After turning off the heat, leave the soup for 10 minutes under the lid.

Salt the soup to taste. If desired, add a pinch of chili pepper to spice up the dish. We also fall asleep the remaining vegetables.

At the end of the purerezirum, everything is done with a blender.

The seductive aroma of oriental spices is in perfect harmony with the sweetish pumpkin and the unique taste of chanterelles. Creating an autumn symphony of taste.

Ingredients:

• Frozen chanterelles - 500 gr.
• Pumpkin - 100 gr.
• Onion - 1 pc.
• Garlic - 1 clove
• Carrot - 1 pc.
• cream 30% - 100 ml.
• olive oil - 2 tbsp. l.
• butter - 1 tbsp. l.
• nutmeg - on the tip of a knife
• salt - to taste

Cooking:

Cut the onion, carrot and pumpkin into cubes. Pass the garlic through a press.

Fry the mushrooms in a pan with a mixture of butter and olive oils.

After all the liquid has evaporated, add chopped vegetables and fry lightly for a couple of minutes.

Pour everything into a saucepan and pour water a couple of fingers above the ingredients.

Soup cooked in broth will come out more high-calorie and satisfying

After boiling, cook over low heat for 15 minutes.

Grind with a blender until smooth and add cream. Boil for a couple of minutes.

Before serving, if desired, decorate with herbs and chopped mushrooms.

Mushroom soup puree in bread - originality and delicate taste

This recipe is distinguished not only by a delicate taste, but also by a spectacular presentation that will amaze your guests.

Ingredients:

• Frozen white mushrooms - 90 gr.
• Champignons - 500 gr.
• Onion - 1 pc.
• Potato-3 pcs.
• Milk-500 ml.
• Cream 20% -200 ml.
• Flour-50 gr.
• Butter-50 gr.
• Olive oil-15 gr.
• Sulguni cheese -50 gr.
• Parsley -10 gr.
• Roll - 1 pc.
• Nutmeg on the tip of a knife
• Salt and pepper.

Cooking:

Pour 0.5 liters of water into the pan and cook the porcini mushroom broth over moderate heat for 20 minutes.

Add diced potatoes and cook until tender.

The next step is to melt the butter in a saucepan, remove from heat and add flour to it. Mix thoroughly. Here, in three visits, pour in the milk, continuously stirring the sauce.

Add nutmeg to the milk mixture and send to the stove. Bring to a boil, stirring constantly, mixture should thicken.

Wash mushrooms under running water, dry and finely chop.

In a frying pan, evaporate the excess liquid from the mushrooms. Add to the mushrooms, chopped onion and olive oil, fry all together until golden brown.

Add the fried mushrooms to the pan with the broth and grind everything with a blender.

Adjust the thickness of the soup with boiled water.

We heat the cream in the microwave. And together with the milk sauce, add to the pan.

Beat the entire mixture.

Salt and pepper. And at the end, stirring with a wooden spoon, cook the puree soup until it boils.

Before serving, cut off the top of the bread, take out the crumb, forming a kind of plate.

Pour soup into the bun to the middle and sprinkle with cheese, pour another half on top and decorate with greens and grated cheese. Bon appetit.

The subtle, tangy taste of blue cheese blends perfectly with the creamy mushroom flavor, creating the perfect tandem.

Ingredients:

• Frozen champignons -400 gr.
• Potato - 2 pcs.
• Onion -1 pc.
• Cream 15% - 400 ml.
• Cheese dor blue -100 gr.
• Water or broth - 700 ml.
• Thyme - 3-4 sprigs
• Salt and pepper to taste.

Cooking:

Fry finely chopped onion and garlic in olive oil.

Throw the potatoes cut into cubes into the boiling broth and cook for five minutes. Add mushrooms to this and cook until the potatoes are cooked.

Then add onions and garlic and cook for a couple of minutes with them.

Salt and pepper the dish, pour chopped cheese into it and wait until it dissolves. Grind everything with a blender.

Enjoy rich taste.

Mushroom cream soup with semolina - a familiar taste in a new version

An unusual touch in this dish is semolina, which makes the soup more tender.

Ingredients:

• Frozen forest mushrooms - 500 gr.
• Potatoes - 5-6 pcs.
• Onion - 2 pcs.
• Carrots - 2 pcs.
• Garlic - 2 cloves
• Flour - 2 tbsp. l.
• Semolina - 1 tbsp. l.
• Paprika - 1 tsp
• Salt and pepper to taste
• Parsley and cilantro to taste

Cooking:

Cook mushrooms with bay leaf for 10 minutes, add diced potatoes here and cook for another 15 minutes.

We make a frying of grated carrots, garlic and onions.

Add the frying pan to the pan and cook for a couple of minutes.

Puree with a blender.

We season the dish, add semolina and flour, beat everything together.

Simmer for another 10 minutes over low heat.

Before serving, decorate with herbs, croutons, croutons.

Ingredients:

• Frozen chanterelles - 250 gr.
• Onion - 1 pc.
• Potatoes - 3 pcs.
• Cream 30% - 100 ml.
• Butter - 20 gr.
• Parsley, salt pepper to taste.

Cooking:

Wash mushrooms.

Onion, along with a couple of potatoes, cut into cubes, and grate the rest on a coarse grater.

Boil one and a half liters of water and throw potatoes into cubes. Salt.

Fry the chanterelles in butter for 5 minutes, add the chopped onion and grated potatoes there. Simmer over low heat.

The undoubted advantage of chanterelles is that they are not wormy. They also say that they increase immunity and crushed powder from these mushrooms, you need to use half a teaspoon per day.

When the potatoes are cooked, add the frying and cook for another five minutes. Salt and pepper to taste.

Finally, grind everything to a puree state, add cream and bring to a boil. But we don't boil.

The soup is ready.

Mushroom soup from frozen mushrooms - cost-effective execution

Incredibly fragrant mushroom soup with a simple recipe from available products.

Ingredients:

• Frozen mushrooms - 400 gr.
• Carrot - 1 pc.
• Potatoes -4 pcs.
• Onion - 1 pc.
• Flour - 1 tbsp
• Milk - 50 ml.
• Salt, spices to taste.

Cooking:

Defrost the mushrooms first.

We fill the pan with 1.5 liters of water and salt. Throw in the diced potatoes.

Fry the flour in a dry frying pan until creamy. Stir constantly so everything doesn't burn.

We rub the carrots on a coarse grater, cut the onion into cubes. Fry them in vegetable oil, adding spices.

Add roast to the pot.

In a frying pan, add the mushrooms and fry for a few minutes.

Add to soup along with spices.

We dilute the flour with milk, stirring constantly in the process. We pour into the saucepan.

Bring to a boil. Turn off and leave covered for 15 minutes.

Serve with sour cream and herbs.

Walnuts pair perfectly with the mushroom flavor, making a perfect combination.

Ingredients:

• Frozen mushrooms - 600 gr.
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Walnuts - 50 gr.
• Cream 30% - 200 ml.
• Dry mustard - 0.5 tsp
• Salt, spices to taste

Cooking:

Pour chopped mushrooms with water and cook for 20 minutes.

Roast the nuts a little.

Boil diced onions and potatoes.

Using a blender, grind everything into a puree, add cream and mushroom broth.

Season and bring to a boil. The dish is ready.

Fragrant forest mushrooms in tandem with dried herbs explode with a variety of flavors.

Ingredients:

• Forest mushrooms - 560 gr.
• Potatoes - 420 gr.
• Onion - 80 gr.
• Water - 1 -1.5 liters.
• Dried savory - 1 tsp
• Dried marjoram - 1 tsp
• Dried thyme - 0.5 tsp
• Cream 10% fat or coconut milk - 200 ml.

Cooking:

Cut potatoes into cubes.

We leave a few mushrooms for serving, and wash the rest.

Throw mushrooms and potatoes into boiled water. Add spices and herbs, do not add salt yet.

Bring the dish to a boil and cook over medium heat for 15 minutes.

If desired, while the soup is cooking, you can cook croutons in the oven as an addition to it.

Fry the mushrooms left earlier with onions and golden color.

With an immersion blender, grind the soup, add cream and beat everything again.

Decorate with fried mushrooms and onions. Bon appetit.

Soup puree of porcini mushrooms and melted cheese - creamy splendor.

An easy recipe made from simple products, even a novice cook will submit.

Ingredients:

• Frozen porcini mushrooms - 600 gr.
• Potato -0.5 kg.
• Bulb - 1 pc.
• Carrot - 1 pc.
• Processed cheese - 1 pc.
• Butter - 30 gr.
• Cream 10% - 250 ml.
• Pepper, dill and salt - to taste.
• Fresh herbs - 70 gr.
• Bay leaf (large) - 1 pc.

Cooking:

Throw mushrooms into boiling water, salt to taste and boil for five minutes. Throw the mushrooms in a colander.

We make a frying of onions, add mushrooms there and simmer for 6 minutes, stirring in the process. Add butter and fry for a couple more minutes.

Put chopped potatoes and finely chopped carrots to boil, salt.

Throw in a bay leaf if desired.

Drain part of the broth into a separate container.

Add mushrooms and onions to the pan and grind with a blender. If necessary, dilute with broth.

Bring the soup to a boil on the stove, add butter and cream here, stirring without fail.

The final stage. Add melted cheese and spices, after dissolving, remove from heat. We eat with pleasure.

Healthy and hearty soup with chicken meat, which has a dried taste.

Ingredients:

• Frozen porcini mushrooms - 400 gr.
• Chicken fillet - about 350 gr.
• Bulb - 60 gr.
• Fresh garlic - 3 cloves.
• Butter - 70 gr.
• Fresh thyme - 15 gr.
• Wheat flour - 40 gr.
• Pepper and salt, dried herbs.

Cooking:

Defrost mushrooms and wash thoroughly.

Chop the onion and garlic.

Melt the butter and fry the onion and garlic in it. When the frying becomes golden, add the flour and fry for a couple more minutes.

Boil the chicken fillet separately, remove the foam that forms during the cooking process.

Finely chop the already cooled fillet.

Put porcini mushrooms into chicken broth and cook for about 30 minutes. After we throw onion, fillet and garlic. Seasoning.

After a while, grind the soup into a puree. And again put on fire, bringing to a boil.

At the last stage, cream is poured into the saucepan and everything is gently stirred.

Mushroom soup with porcini mushrooms and canned beans is a delicious source of protein.

This creamy soup of frozen mushrooms and beans is a source of vegetable protein useful for digestion.

Ingredients:

• Frozen porcini mushrooms - 500 gr.
• Boiled beans - 250 gr.
• Onion -1 pc.
• Carrot - 1 pc.
• Cream 10% - 250 ml.
• Potatoes - 3-4 pcs.
• Salt and pepper.

Cooking:

Thanks to porcini mushrooms, the broth remains clear, and the finished dish looks damn appetizing.

Rinse the mushrooms with running water.

Drain juice from beans and mash.

Peel and chop potatoes and carrots.

Pour all of the above and cook until tender.

Fry the onion completely.

Part of the broth will be poured into a separate container.

Mix all the ingredients and beat with a blender. With the broth available, bring the soup to the desired consistency.

We put on fire and season if necessary. After boiling, add cream.

We serve to the table and eat.

Defrost mushrooms best on a paper towel. It absorbs moisture well and all you have to do is throw the mushrooms into a colander

Light mushroom cream soup with thyme greens and white wine is a gourmet treat.

Ingredients:

• Frozen chanterelles - 400 gr.
• Broth - 900 ml.
• Bulb - 1 pc.
• Cream, fat content 20% - 200 ml.
• White wine - 100 ml.
• Thyme - 1 tbsp.
• Pepper and salt, to taste.

Cooking:

Defrost and wash chanterelles. Put on the stove and fry over high heat until all the liquid has evaporated.

Reduce heat and add onion. When the onion becomes soft, pour in the wine and, stirring constantly, evaporate it.

Mushrooms and fry put in the broth. And after boiling, cook for 15 minutes. When 10 minutes have passed, put thyme and add cream, season to taste.

Blend with a blender until desired consistency. And bring to a boil. Pour into bowls and enjoy the taste.

Consumption ecology. If your home menu still does not have an appetizing mashed soup, the situation needs to be urgently corrected. After all, such soups are prepared just as easily as traditional liquid ones.

If your home menu still does not have an appetizing mashed soup, the situation needs to be urgently corrected. After all, such soups are prepared just as easily as traditional liquid ones. Only differ in special gentle taste and nutritiousness. You can use almost any vegetable: potatoes, pumpkin, carrots, beets, tomatoes, spinach, celery and even avocados.

This soup is a great option for those who are on a diet, as well as for those who do not like certain foods - for example, onions. Indeed, in the process, all vegetables are carefully chopped and become completely invisible. Cook for health and surprise the household!

You will need:

• 15 g dried porcini mushrooms
• 600 ml stock
• 200 g champignons or frozen porcini mushrooms
• 2 red onions
• 1 garlic clove
• 2 tbsp. l. vegetable oil
• salt, ground black pepper
• 50 g cream

Cooking:

1. Sort dried mushrooms, pour 150 ml of hot broth and leave for 60 minutes. Peel the mushrooms, wipe with a damp cloth and finely chop. Peel onion and garlic and finely chop. In a heavy-walled saucepan, heat the vegetable oil and brown the onion and garlic. Add mushrooms and fry for 5 minutes. Salt and pepper.
2. Throw the soaked mushrooms on a sieve, collect the broth. Put the mushrooms in a pan with onions and garlic and fry lightly. Then add the whole broth, bring to a boil and cook for 10-15 minutes. Remove from heat and puree the soup. Add cream, salt, pepper and pour into bowls. You can sprinkle with ground cayenne pepper and garnish with parsley leaves.

2. Creamy Leek Soup

You will need:

• 300 g green lentils
• 4 bulbs
• 2 stalks of leeks
• 3 potatoes
• 1 bay leaf
• 50 g butter
• 20 g mint greens
• salt, ground white pepper to taste

Cooking:

1. Rinse the lentils well, pour 1 liter of hot water, put the bay leaf and cook for 1 hour.
2. Peel and chop the bulbs. Cut the leeks into slices, potatoes into cubes.
3. Melt the butter in a saucepan, put the onion, leek and fry, stirring, for 5 minutes. Add potatoes, cover the saucepan with a lid and keep on low heat for another 7 minutes. Salt, pepper, pour 400 ml of hot water and cook covered over low heat for 15 minutes.
4. Rub the soup through a sieve or chop in a blender. Remove the bay leaf from the lentils and add it to the resulting puree.
5. Wash the mint, pat dry and finely chop. Pour the finished cream soup into bowls, put chopped mint in each and serve.

You will need:

For 4 servings

• 300 g potatoes
• 1 carrot
• 1 stalk leek (10 cm long)
• 100 g root celery
• 1 bulb
• 20 g butter
• 1 l vegetable broth
• 8 art. l. sour cream
• grated nutmeg
• 100 g smoked salmon
• 3 sprigs of dill

Cooking:

1. Cut potatoes and carrots into cubes, leeks into rings. Finely chop the celery and onion.
2. Fry all vegetables (except potatoes) in butter. Add potatoes, pour in broth and cook for 15-20 minutes.
3. Puree the soup (if necessary, add a little water). Reheat, add 4 table. spoons of sour cream. Salt, pepper and season with nutmeg.
4. Cut the salmon into strips. Pour the soup into bowls, lay out a “rose” from the salmon and garnish with herbs.

You will need:

• 3 carrots
• 1 bulb
• 300 g cauliflower
• 70 g butter
• 1 zucchini
• 2 potato tubers
• 2 garlic cloves
• 100 ml cream
• 200 g peeled shrimp
• 1/3 tsp turmeric
• 1/2 bunch of dill greens

Cooking:

1. Wash the carrots, peel and cut into slices. Peel and chop the onion. Break the cauliflower into pieces. Peel the zucchini and potatoes and cut into slices.
2. Melt the butter in a saucepan, put the carrots and fry for 3 minutes. Add onion and zucchini, fry for 3 more minutes. Put cauliflower, potatoes, pour in 1.5 liters of water and cook over low heat for 15 minutes.
3. Peel the garlic and pass through a press. Add to a saucepan with vegetables, pour in the cream, bring to a boil and cook for 2 minutes.
4. Separately, boil the shrimp in boiling salted water and drain in a colander. Grind hot vegetables together with liquid in a blender. Season with turmeric, salt and ground black pepper.
5. Wash greens, dry and finely chop. Pour the soup into bowls, add shrimp, herbs to each and serve.

You will need:

• 300 g lentils
• 1 bulb
• 1 carrot
• 1/3 celery root
• 3 tomatoes
• 2 tbsp. l. olive oil
• 1/3 tsp nutmeg
• 4 slices bran bread
• 20 g chopped green dill

Cooking:

1. Rinse the lentils, transfer to a saucepan, pour 1.5 liters of cold water, bring to a boil and cook for 30 minutes. Peel the onion and chop finely. Wash carrots and celery, peel and cut into strips. Put vegetables in water with lentils and cook for another 15 minutes.
2. Use a blender to puree. Dip the tomatoes for 30 seconds in boiling water, then peel and chop the pulp in a blender.
3. Combine with mashed vegetables and lentils, add olive oil, nutmeg, beat lightly and pour into bowls. Add greens to each. Dry the bread in a toaster and serve separately.

You will need:

• 1 bulb
• 3 large carrots
• 1 parsley root
• 2 large tubers of potatoes
• 100 g butter
• 300 g milk
• 2 yolks
• 20 g of parsley and dill
• salt, ground black pepper to taste

Cooking:

1. Chop the onion, grate the carrots and parsley root on a coarse grater. Peel potatoes and cut into small cubes.
2. Saute vegetables in butter (10 minutes). Pour in 300 ml of hot water, 250 ml of milk, season to taste and cook for 15 minutes.
3. Grind the yolks with the remaining milk, add to the soup, bring to a boil and remove from heat. Puree the soup with a blender.
4. Sort the parsley and dill, finely chop. Sprinkle the soup with herbs before serving.

You will need:

For 2 persons

• 2 ripe avocados
• 2 tbsp. l. lemon juice
• 1 red onion
• 1 garlic clove
• 2 tbsp. l. lime juice
• 700 ml vegetable broth
• 1 st. l. soy sauce
• 50 g chopped cilantro
• zest of 1 lime
• 4-5 cherry tomatoes for garnish
• greenery
• salt, ground red pepper

Cooking:

1. Peel the avocado, remove the pits, cut the flesh and sprinkle with lemon juice. Finely chop the onion. Pass the garlic through a press.
2. Put all the ingredients in a blender, pour in hot vegetable broth, lime juice, soy sauce, put cilantro, lime zest, add salt, ground pepper and mash.
3. Garnish the finished puree soup with slices of cherry tomatoes and mint.

You will need:

• 2 onions
• 3 garlic cloves
• 1 chili pepper
• 4 tbsp. l. olive oil
• 3 garlic cloves
• 1/2 tsp. turmeric, zira and ground paprika
• 800 g ripe tomatoes
• 1/2 table. spoons of granulated sugar
• 1/2 table. spoons of 9% vinegar
• 1 l vegetable broth
• basil leaves for garnish
• salt, ground black pepper

Cooking:

1. Peel the onion and finely chop. Peel and chop the garlic. Wash the chili, pat dry and finely chop.
2. Heat olive oil in a saucepan, add onion and garlic and fry for 5 minutes. Add chili pepper and fry for 3 more minutes. Pour 2 table. spoons of water, put spices and simmer under the lid for another 5 minutes.
3. Cut the tomatoes crosswise, dip them in boiling water for 30 seconds. Put in a colander, remove the skin, finely chop the flesh. Put in a saucepan with vegetables, add sugar, vinegar and simmer under the lid for 7 minutes.
4. Pour in the vegetable broth, season with a little salt and pepper, and simmer for another 7 minutes. Take the soup off the heat and puree it in a blender while hot.
5. Pour the soup into bowls, garnish with herbs and serve.

You will need:

• 300 g zucchini
• 4 shallots
• 2 garlic cloves
• 150 ml dry white wine
• 2 tbsp. l. cream
• 1 liter low-fat chicken broth
• salt, herbs, ground black pepper
• vegetable oil

Cooking:

1. Wash the zucchini, peel and cut into pieces. Peel and chop the shallots, also peel and chop the garlic.
2. Heat vegetable oil in a heavy bottomed saucepan. Add vegetables and sauté until onion is translucent. Pour in the broth, wine, salt and pepper. Bring to a boil and cook covered for 20 minutes.
3. Wash and cut greens. Cool the soup a little and chop with a blender, add cream and heat.
4. Pour the soup into bowls, put greens in each and serve.

You will need:

For 4 persons

• 1 stalk leek
• 3 potatoes
• 2 garlic cloves
• 2 tbsp. l. olive oil
• 400 ml vegetable broth
• 400 g fresh spinach
• 125 ml natural yoghurt
• leek greens for garnish
• salt, ground white pepper

Cooking:

1. Peel the onion, wash and cut into slices. Peel potatoes and cut into cubes. Peel and chop the garlic. Heat the olive oil in a saucepan and lightly brown the leeks and potatoes. Wash spinach and pat dry.
2. Pour 400 ml of vegetable broth into a saucepan, bring to a boil, add spinach and cook for 3 minutes. Grind with a blender, salt and pepper. Add yogurt and stir.
3. Pour the soup into bowls, garnish with leek greens and serve. Can be served with wheat toast.

You will need:

• 2 large beets
• 1/3 celery root
• 1 bulb
• 1 garlic clove
• 2 tbsp. l. vegetable oil
• 1 incomplete table. a spoonful of sugar
• 2 tbsp. l. lemon juice
• 200 ml cream 10% fat
• 70 g green onions
• 100 g cheese
• salt, ground black pepper

Cooking:

1. Wash the beets and celery thoroughly with warm running water using a brush, then peel and cut into small cubes. Peel the onion and garlic and finely chop.
2. Heat vegetable oil in a saucepan, put the prepared onions and garlic and brown until light golden brown. Add beetroot, celery and, stirring, keep on fire for 3 minutes.
3. Pour sugar into fried vegetables, pour in lemon juice and 150 ml of warm water (you can use broth). Then bring to a boil and simmer over low heat, covered with a lid, for about 15 minutes.
4. Remove the pan from the heat, let the vegetables cool slightly and grind with a blender along with the liquid. Then rub through a fine sieve to get a smooth mass of uniform consistency.
5. Pour hot cream into the resulting vegetable puree, salt and pepper to taste. Return the saucepan to the heat and bring to a boil, stirring constantly.
6. Sort the onion, wash, dry well on a paper towel and chop coarsely. Break up the cheese. Pour the soup into bowls, sprinkle with cheese, garnish with onions and serve.

You will need:

• 2 garlic cloves
• 1 bulb
• 600 g pumpkin pulp
• 2 tbsp. l. vegetable oil
• 400 ml cream 10% fat
• 100 g coarsely grated cheese
• a pinch of nutmeg
• salt, ground red pepper
• 1 sprig rosemary
• pumpkin seeds

Cooking:

1. Peel the garlic and onion, chop finely. Cut pumpkin pulp into cubes.
2. Heat the vegetable oil in a heavy saucepan and sauté the onion and garlic. Add pumpkin and cook, stirring, 10 minutes. Pour in 2 tables. tablespoons of water and simmer for 5 minutes. Then add the cream and cook over low heat for another 10 minutes.
3. Grind the contents of the pan with a blender, sprinkle with nutmeg, salt and pepper. Pour into bowls, add cheese to each, garnish with a sprig of rosemary and sprinkle with seeds. .

You will need:

For 4 servings

• 50 g butter
• 1/8 tsp cayenne pepper
• 1/2 tsp ground sweet paprika
• 1/8 tsp ground black pepper
• 4-5 slices of bacon
• 200 grams of fresh mushrooms
• 1 bulb
• 1 carrot
• 1 large potato
• salt to taste
• greenery for decoration

Cooking:

1. Cut the bacon, fry in butter, set aside on a plate. Peel the onion, finely chop and fry in a pan with vegetable oil until golden brown. Set aside the onion in a bowl with the bacon. Wash the mushrooms, dry them, cut into thin neat plates and fry until tender. Put part of the mushrooms in a saucepan, and transfer the other to the bacon and onions.
2. Pour 0.5 liters of water into the pan and put on fire. When the water with mushrooms boils, salt. Peel potatoes and carrots, cut into cubes. When the mushroom broth boils for about five minutes, put the vegetables into the pan, as well as the fried mushrooms, onions and bacon, let it boil for 2 minutes and pour the beer into the pan.
3. After the foam settles, you can add spices. Then reduce the heat so that the soup boils very quietly, and cover the pan with a lid. Cook the soup for at least half an hour. It is important that the soup continues to cook for some more time, even if the potatoes are already fully cooked. The aftertaste of the soup depends on the duration of cooking.
4. Cool the soup a little and chop with a blender, garnish with herbs.

You will need:

• 250 g dried peas
• 2 potatoes
• 1 stalk leek
• 1 parsley root
• 2 celery stalks
• 2 garlic cloves
• 200 g smoked loin
• 50 g lard or bacon
• 150 g smoked sausage (Krakow or hunting sausages)
• salt, pepper, bay leaf, dill

Cooking:

1. Soak the peas in cold water for 4 hours, preferably overnight. Drain the water, pour the peas with fresh water and cook, removing the foam, for 30 minutes. Add bacon and loin in whole pieces, reduce heat, cook soup for 1 hour.
2. Peel all vegetables and roots, wash greens. Cut off the white part of the leek, cut into rings, parsley root and celery - into pieces, potatoes - into cubes. Chop the garlic. Put everything in the soup and cook for 25 minutes.
3. Remove the lard and loin, finely chop, return to the soup. Cut the sausage into slices, add to the soup. Cook for another 5-10 minutes. Serve garnished with chopped parsley and chili peppers.

You will need:

• 300 g chicken fillet
• 2 onions
• 50 g celery root
• 200 g frozen spinach
• 300 ml water
• 200 g sour cream
• salt to taste

Cooking:

1. Boil the chicken fillet until tender, remove and disassemble into fibers. Add salt, 1 chopped onion and chopped celery root to the broth. Cook until vegetables soften. Add chicken fillet. Puree the soup.
2. Put chopped spinach into another saucepan, add water, add sour cream, salt and cook for 15 minutes. Puree the soup.
3. Pour the soup from the second pot into a bowl and pour the soup from the first into it, in a circle. Or pour the soup simultaneously from two sides of two pots, you will get marble stains.

Bon appetit! published

Vegetable soup is not only nutritious, but also a healthy first course, which is well absorbed by the body. You can cook it not only in summer from fresh, but also in winter from frozen vegetables, and the taste and high content of vitamins will not suffer from this at all.

Frozen Vegetable Soup

The technology of cooking vegetable soups-puree

There are several ways to puree frozen vegetables for soup, depending on your preference. The first step in creating such a dish is the heat treatment of the main products. To do this, they are boiled in plain water or broth, blanched or sautéed until the hardest vegetable becomes soft. Then the resulting brew or stew is thrown into a colander, mashed, diluted with water or broth and supplemented with other ingredients.

A wide variety of vegetables are suitable for soup as part of ready-made or self-frozen mixes. When choosing a vegetarian set, pay attention to the content of starchy vegetables and legumes, such as potatoes and pumpkin, swede and cauliflower, Jerusalem artichoke and radish, corn and peas, beans and lentils. They thicken food without flour or other thickeners, and serve as a quick fuel for the brain, muscles, and other tissues of the body. Despite the undoubted benefits of such products, if you are losing weight, their percentage should be small, since they contribute to weight gain.

Non-starchy and moderately starchy vegetables are an excellent base for soup. Carrots and beets, zucchini and eggplant, green beans and various types of cabbage, bell peppers and spinach, onions and sorrel, asparagus and celery retain moisture, help break down proteins and carbohydrates, speeding up the absorption of food. They contribute to the rapid saturation of the body, which is important when losing weight or maintaining a slender figure.

Simple vegetable soup

Ingredients: - 400 g frozen vegetables; - 600 ml of water; - salt.

Vegetables do not need to be thawed before cooking, so it is better to buy them immediately cut into pieces of the same size

Pour water into a small saucepan, bring to a boil, salt and dip the vegetables in it. Boil them until tender, then transfer to a colander, retaining the liquid. Blend them thoroughly with an immersion blender, a food processor with the appropriate attachment, a hand puree press, or pass through a fine mesh sieve. Dilute the resulting slurry with a set aside broth and heat.

Cream soup of blanched vegetables

Ingredients: - 400 g frozen vegetables; - 500 ml of water; - 3 tbsp. l. cream; - salt; - spices.

Place the veggie mix in a saucepan, add just enough water to cover the vegetables, and simmer for 15-20 minutes, stirring occasionally with a wooden spatula or spoon. Mash them in any way, making sure that all lumps disappear. Next, add the rest of the water to the dishes along with the cream and season the dish.

Vegetable puree soup with hearty broth

Ingredients: - 300 g of meat, poultry or mushrooms; - 450 g of frozen vegetables; - 800 ml of water; - salt.

Pass the soup through cheesecloth or a sieve before combining with vegetables, and you will get not a puree soup, but a creamy soup.

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.

Frozen broccoli soup is tender, thick, with a pleasant creamy texture and rich vegetable flavor. You can use water, cream, milk, or a vegetable substitute for the stock base.

In winter and spring, when there are very few fresh vegetables in the assortment, frozen vegetables come to the rescue, prepared in advance in the season or bought in a store. In large markets, you can always find frozen broccoli, Brussels sprouts or cauliflower, green asparagus beans, peas, corn or various vegetable mixes, from which you can prepare many vegetarian dishes.

Of course, the most delicious dishes are made from fresh products, but in late winter or early spring, the choice of vegetables and herbs leaves much to be desired: pumpkin, potatoes, carrots, Jerusalem artichoke, beets - these are the five most popular vegetables of this season. Despite the fact that these products are delicious, you still really want to diversify your menu with something new. At such moments, home-made preparations or departments with frozen vegetables, berries and herbs always come to the rescue.

For example, you can buy frozen broccoli and make vegetable stew, (mushrooms can also be fresh or frozen), mashed potatoes and cabbage, or frozen broccoli cream soup, as in our recipe.

Thick cream soup can be prepared on the basis of cream, milk, including vegetable milk, broth or water. Milk-based soup has a delicate, velvety texture and rich taste, and a dish cooked in water or vegetable broth is no less tasty, but more lean, not greasy. Our recipe does not contain dairy products, but if you wish to add them to your soup, simply replace the water with milk or non-fat cream in a ratio of 1 to 1 (water + dairy product).

Ingredients:

• 700 gr. frozen broccoli or 500-600 gr. fresh
• 1 small onion
• 1/2 tsp ground nutmeg or to taste
• 750 ml - 1 l. water (or 500 ml water + 250 ml cream) - adjust the thickness of the soup with water or milk
• croutons, fresh herbs, olive oil for serving
• vegetable oil, best with olive oil
• salt, pepper to taste

Broccoli cream soup on the water

Defrost broccoli, rinse the florets under running water.

Boil in 750 ml - 1 liter. water until fully cooked, softened.

Fry the onion with ground nutmeg in vegetable oil until golden brown.

Drain water from broccoli into a separate bowl.

Blend the fried onions with the boiled broccoli and salt and pepper to taste in a blender.

Gradually adding water (the broth that was drained) or cream, bring the cream soup to the desired consistency.

Blend with a blender until smooth and creamy. So that not only broccoli, but also onions are frayed into a homogeneous mass.

Serve creamy broccoli soup with white croutons.

Bon appetit!