Soup puree from fresh porcini mushrooms. Dried porcini mushroom soup with cream cheese

Recipe vegetable cream soup with mushrooms

Creamy porcini mushroom soup will cook faster if you use frozen or fresh food. If you decide to make soup from dried mushrooms, they will need to be soaked for 2-2.5 hours beforehand. Soup can be cooked directly on the same water in which the mushrooms were soaked or on another vegetable or meat broth.

If you use frozen mushrooms, they can be immediately filled with water and boiled.

While the mushrooms are cooking, you will need to prepare the vegetables. Peel potatoes, wash and cut into thin sticks. Put the potatoes in the soup and cook with the mushrooms until tender.

Peel and chop one onion into small cubes, if desired, you can add a clove of garlic. Fry the onion in butter until light golden brown, then add to the pan with the potatoes and mushrooms. After the soup boils, you can add salt to taste.

Simmer the soup over low heat for another 10-15 minutes, then remove from heat and puree with a brander or mixer.

A glass of milk room temperature mix with chopped soup. Hard-boil the egg, peel, cut into 4 pieces and place on a plate.

Before serving, you can add a little fresh or dried herbs to the table.

Look at the photo of the cream of mushroom soup - this is one of the options for serving it. You can decorate it to your taste by adding some croutons, cheese or olives.

mushroom vegetable soup recipe

The mushroom soup recipe is very easy to make. It is necessary to cook all the necessary ingredients until cooked and grind with a blender into a puree. For cooking 6 servings mushroom soup you will need to take the following products:

• Mushrooms - 250-300 gr
• Flour - 1 tbsp. l
• Onion - 1 pc.
• Chicken eggs - 2 pcs
• Salt, spices and herbs - to taste

Mushrooms can be taken both fresh and dried, and even frozen. Peel potatoes and cut very small pieces, put in a saucepan, pour hot water and put to boil medium fire. When the potatoes boil, add the mushrooms to the soup and continue to cook for 15-20 minutes.

In a glass or small bowl, stir flour with cold water, stir well so that the dough is quite liquid, but without lumps.

Pour the dough into the soup - with continuous stirring, pour it in a thin stream, bring to a boil and remove from heat. Hard boil eggs, cool, peel and grate. Grind the soup with a blender, add grated eggs to it and pour into bowls. Add some fresh or dried herbs and you can enjoy a fragrant treat. Bon appetit!

Porcini mushrooms can rightly be called one of the most delicious. They are widely used in cooking. Preparations for the winter are especially popular. But sometimes you just want to enjoy gourmet dish from just harvested mushrooms. In this case the best option will become a puree soup of porcini mushrooms. This dish will amaze everyone with its refined taste and unimaginable aroma. Plus, it's quite easy to prepare. The main thing is to choose suitable recipe.

You can cook this dish quite quickly. Even a novice hostess will cope with it.

In this case, the soup will turn out unusually tasty. Prepare the following ingredients:

• 400 grams of fresh or frozen porcini mushrooms.
• 2 small onions.
• 50 grams butter.
• 2 cups of broth. Chicken is best.
• 1 cup high fat cream.
• A little salt and ground black pepper.

First of all, you need to prepare the mushrooms. To do this, they should be thoroughly washed, remove excess moisture and cut into small pieces. The onion also needs to be chopped.

Melt the butter in a frying pan and add the onion. After it becomes almost transparent, you can add mushrooms. Cooking time should average five minutes.

Pour the broth into the prepared pan and add the mushrooms and onions to it. Boil the resulting mixture over low heat for 15 minutes. After that, you can turn it into a puree with a blender.

Once prepared, return to the fire and bring to a boil. At this stage, you can pour cream over the soup. Stir and add salt and a little pepper. After another five minutes, the dish can be removed from the heat and served. To decorate it, you can use some fresh herbs.

This recipe will allow you to cook tasty first a dish in the case when guests came to you unexpectedly and they urgently need to be surprised with something.

Thick puree soup

This recipe is widely used in American cuisine. The cooked dish is unusually tasty and fragrant. It will require:

• 0.5 kg of white mushrooms.
• 4 cups fresh cow's milk.
• 1 bulb.
• 1 carrot.
• A little butter.
• 2 tablespoons of wheat flour.
• Salt and spices to taste.

First of all, you need to grind mushrooms with a blender or meat grinder. Such a dish can also be prepared from frozen porcini mushrooms. But before cooking, they should be thawed and dried. Melt a little butter in a saucepan and pour in the mushroom puree. Send whole onions and carrots there. This mixture should be stewed over low heat for half an hour. After that, pour a glass into the pan pure water and bring to a boil. While the soup is cooking, melt some butter in a frying pan and fry the flour in it. Add milk to it. After the mixture boils, pour it into a saucepan with mushrooms. But before that, remove the onion and carrot from there. Cook the soup prepared in this way for another 20 minutes. At the end, add salt and your favorite spices.

This recipe does not contain anything extra. You will be able to fully experience the taste and refined aroma of porcini mushrooms.

With added cheese

If you want a meal with a light piquant taste, then this the recipe will do you the most. For him you will need:

• 4 large fresh or frozen porcini mushrooms
• 4 tablespoons good quality olive oil
• 2 tablespoons of butter.
• 1 liter of broth. In this case, it is better to give preference to vegetables.
• 2 eggs.
• A glass of grated parmesan.
• 1 sprig oregano or basil

Melt butter in a saucepan and add vegetable oil to it. Mix thoroughly and add a whole sprig of basil or oregano. If you do not like these herbs, you can replace them with any other. So the oil will acquire a unique delicate aroma.

Wash mushrooms thoroughly and dry. After that, they can be cut into small pieces. Transfer them to a pan with oil and fry for a minute. Then pour in a small amount of broth and simmer the resulting mixture until the mushrooms completely absorb the broth. As a rule, it does not take more than two minutes.

Add some salt and spices to the pot. Pour in the remaining broth and bring the soup to a boil. It should be cooked for 30 minutes. Make sure that the boil is not too strong.

Break the eggs into a small bowl and beat lightly. At the very end of cooking, gradually pour the eggs into the soup. Once it boils again, take it off the heat. Grind all the ingredients with a blender. Return the soup to the heat and add the parmesan.

Before serving, you can decorate the soup with your favorite herbs and flavor with cream.

With added potatoes

If you want to get not only tasty, but also quite satisfying dish, then this recipe fit better others. The composition of the dish will include the following ingredients:

• 6 large frozen or fresh white mushrooms
• 4 potatoes.
• 1 carrot.
• 1 bulb.
• 1.5 cups fresh milk
• 500 ml of water.
• 2 tablespoons of semolina.
• 4 tablespoons of vegetable oil.

Wash the mushrooms and cut them in small pieces. Peel onions and carrots and cut as small as possible.

Heat the vegetable oil in a frying pan and sauté the onion and carrots. Cooking time should not be more than 4 minutes.

At this time, you can peel the potatoes and cut them into small cubes. After that, it can be transferred to a pan with onions and carrots.

Saute the mushrooms in a little oil. They should take about 20 minutes to cook.

Add water and milk to the fried vegetables. Mix all ingredients thoroughly and boil for five minutes. After that, it will be possible to pour into the pan semolina and cook for another five minutes.

Put the resulting soup together with mushrooms in a blender bowl, add some salt and spices. Turn the soup into a homogeneous mass. Then pour it back into the saucepan and bring to a boil.

To cook for yourself and your loved ones tasty dish enough to stock up necessary ingredients and choose the right recipe. Ready meal you can always flavor with heavy cream and decorate with herbs.

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

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

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

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Description

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

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

Calorie table

Ingredients:

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

Step by step preparation:

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

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

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

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

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

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

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

The pleasant rich taste of mushroom soup warms on cold days, saturates with useful substances, gives strength and energy. Figure out how to cook it so that the resulting dish will conquer all family members. For cooking, there are special recommendations, tips on choosing ingredients, combining flavors and using seasonings.

How to cook mushroom soup

If the hostess wants to know how to cook mushroom soup, then she needs to start by choosing the ingredients. A dish is prepared from dried, fresh or frozen mushrooms. If just used assembled version the product must be cleaned and rinsed. Dried ones will have to be soaked before cooking and pre-boil. You can freeze mushrooms yourself, but use them without defrosting so as not to lose useful material and not turn them into a slippery mass. You just need to put them in boiling water.

The right soup mushroom has a thick homogeneous consistency, but not so steep that there "was a spoon". This uniformity is achieved through the use of a blender or food processor. Upon receipt of a thicker dish, the mass is diluted with liquid warm cream or broth. If the soup has cooled down and needs to be reheated, then use a microwave or stove with low heat with constant stirring.

In mushroom soup, in addition to the main ingredients, they put various additives:

• potatoes, carrots, onions;
• noodles, vermicelli;
• cauliflower, broccoli;
• pearl barley, buckwheat, hercules;
• beans, peas;
• eggplant, zucchini;
• Beijing or;
• pumpkin, spinach;
• prunes;
• fried bacon;
• petiole celery;
• chopped nuts;
• shrimps;
• cheese, cream.

What mushrooms are used to make soup

The first step in making the dish is choosing the mushrooms for the soup. Fresh Ingredients added to the first are champignons, oyster mushrooms. Dry or frozen mushrooms suitable for the dish are forest mushrooms. The most rich, nutritious and fragrant soups are considered made on the basis of white mushrooms, mushrooms. Less satisfying are milk mushrooms, boletus and boletus.

The lowest nutritional properties possesses mushroom soup-puree from mossiness mushrooms, honey mushrooms, russula, butter, oyster mushrooms. Wherein low calorie for gourmets successfully combined with the most attractive taste. Popular is champignon, which is always in stores at any time of the year. Only a young mushroom with plates is suitable for cooking white color and with a domed hat.

How to clean mushrooms

Before cooking classic soup many housewives are wondering how to clean mushrooms and whether it is worth processing them at all, or just one rinse with water is enough. Professional chefs give advice on how to prepare raw materials. Fresh clean mushrooms can only be washed in water, but contaminated or damaged specimens should not only be rinsed, but also cleaned off unattractive areas. If mushrooms are used, they do not need to be soaked so that they do not absorb water.

For cooking in soup puree with mushroom base often use forest raw materials, which require more thorough preparation and cleaning. First mushroom legs you need to wash and clean from dirt, remove adhering debris from the hats. It is better to start with young and strong ones, leave old specimens for last. If the mushroom is spoiled or wormy, it can be soaked in cool salt water.

At old mushrooms to make a rich puree soup mushroom flavor, you need to remove the pulp damaged by worms and insects, rinse them thoroughly before cooking. Cleaning always starts on the legs. Then they switch to a hat, for convenience, the mushroom is cut. From clean and young-looking specimens, the upper part of the skin is scraped off - with a dry cloth or knife. The cap is washed with water large sizes- cut in half for inspection for worminess.

mushroom soup recipe

Having picked up the ingredients, having studied step-by-step photo and video tutorials on how to cook mushroom soup, you can start cooking. You can cook the dish both in a saucepan and using a slow cooker, season with spices, add dairy products for taste and fry meat for satiety. The recipe for mushroom soup can be different - this is cream soup with cream based on white or mushrooms, cheese, chicken, potato.

Champignon cream soup

Simplest lean soup with champignons has dietary properties due to the use of broth not on meat, but on vegetables. It is good to eat in fasting or on a diet to keep the body in a good position, while not starving. The dish is served with decorations in the form of dill, toast. For taste, you can add low-fat sour cream or yogurt. Delicious and quick recipe how to cook a treat - below.

Ingredients:

• potatoes - 3 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• champignon - 0.3 kg;
• garlic - 1 clove;
• flour - 1.5 tablespoons.

Cooking method:

1. Put whole potatoes, carrots and half of the onion to boil in water with salt over medium heat.
2. While the vegetables are cooking, in a separate pan, fry the chopped onion with mushroom plates and flour, lightly salt.
3. Ready vegetables mix with onion-mushroom frying, pour into a blender with a small amount broth, make a puree.

Mushroom cream soup with champignons

special rich taste And creamy aroma has a creamy mushroom soup. They also give the dish a clarified shade, thanks to which it looks good in the photo. The dish is served poured on plates, decorated with greens and croutons from white bread, sour cream. Puree soup is loved by children and adults for pleasant aroma and rich taste.

Ingredients:

• champignons - 0.6 kg;
• potatoes - 4 pcs.;
• onion - 1 pc.;
• greens - a bunch;
• cream - half a liter.

Cooking method:

1. Chop the onion, fry in a pan with oil over medium heat until golden brown. Add mushroom slices there.
2. Peel the potatoes, send to boil in a saucepan with water and bay leaf.
3. Once ready, blend all the ingredients in a blender. Pour in the cream and whisk again.

Mushroom cream soup with porcini mushrooms

beautiful coffee color soup-puree from porcini mushrooms differs. It is very quick and easy to prepare. Porcini mushrooms give a special taste and rich aroma to the dish, making the first one very nutritious and healthy. In combination with chicken broth, the soup becomes high-calorie, so it is good for saturation. The recipe can be varied by adding cream for piquancy.

Ingredients:

• white mushrooms - 0.4 kg;
• onions - 2 pcs.;
• butter - 50 g;
• chicken bouillon- 0.4 l;
• heavy cream- 0.2 l;
• greens - a bunch;
• ground white pepper- a pinch.

Cooking method:

1. Chop the onions, wash the mushrooms, dry, chop.
2. In a deep frying pan, fry the onion in half the amount of oil until golden brown, add the mushrooms. Continue frying for another 5 minutes.
3. Pour the broth into the pan, add the onion-mushroom mixture, cook for 17 minutes over medium heat.
4. Pour into a blender, grind to a puree. Strain.
5. Return to the pot, bring to a boil, add cream, salt and pepper.
6. Heat for 5 minutes with constant stirring.

Mushroom cream soup with cheese

It is considered original creamy cheese soup with mushrooms, if you add noble blue cheese with mold to it. This Flemish recipe has a spicy rich taste. Puree soup, in addition to the mushroom shade, has a slight sourness and creamy aroma. Thyme added to it gives a touch of Mediterranean cuisine, looks great in the photo as a decoration.

Ingredients:

• champignons - 0.4 kg;
• potatoes - 2 pcs.;
• onion - 1 pc.;
• cream 15% fat - 0.4 l;
• vegetable broth- 0.7 l;
• garlic - clove;
• blue cheese with mold - 0.1 kg;
• thyme - 3 sprigs.

Cooking method:

1. Chop onion and garlic, fry in olive oil until golden brown.
2. Peel potatoes, cut into cubes, put in boiling broth, cook for 5 minutes. Put mushroom plates there, cook for another 10 minutes.
3. Add onion-garlic frying, thyme, cook for a couple of minutes. Salt, pepper, add crumbled cheese, stir until completely dissolved.
4. Puree with a blender.

Mushroom soup puree in a slow cooker

Cook delicious and fragrant Mushroom cream soup in a slow cooker it is easy, because you do not need to spend a lot of time cooking - just prepare the ingredients. Decorating with a sprig of parsley or tarragon mushroom flavor puree soup, you will add a special richness, nuances, shading the creamy texture. Variations of the recipe will be replacing water with chicken or vegetable broth, adding oregano, nutmeg, sage, .

Ingredients:

• champignons - 0.4 kg;
• potatoes - 0.4 kg;
• onion - 100 g;
• water - 3 glasses;
• cream 15% fat - half a glass.

Cooking method:

1. Rinse mushrooms running water, cut into 4 parts. Peel potatoes, wash, cut into cubes. Peel the onion, cut into small cubes.
2. Put vegetables and mushrooms on the bottom of the multicooker bowl, pour in water. Close the lid, set the soup mode.
3. After cooking, pour the mass into a saucepan, pour in the cream, season with salt and spices.
4. Puree the mixture with an immersion blender.
5. Instead of a blender, you can use a food processor or rub the mass through a sieve.
6. To intensify the taste, onions with mushrooms can be processed (fried) before being placed in a slow cooker.

Cream soup with mushrooms and chicken

To make it satisfying chicken soup puree with mushrooms, you need to use the fillet to prepare the broth and add to the sama cream mass. This dish has a high calorie content, quickly satisfies hunger, serves great option filing as first, will find its place in daily diet. Instead of chicken, you can take any meat - turkey, rabbit, beef.

Ingredients:

• champignons - 0.25 kg;
• chicken fillet- 0.25 kg;
• potatoes - 0.35 kg;
• carrots - 100 g;
• onion - 100 g;
• cream 20% fat - 1.5 cups.

Cooking method:

1. Pour 1.5 liters of water into the pan, boil the chicken, cut into cubes. At this time, peel the potatoes, cut into cubes.
2. When the water boils, throw in the potatoes, boil until tender. Peel the mushrooms, cut into slices, chop the onion, rub the carrots.
3. Fry the mushrooms in a dry frying pan until the water evaporates from them. Pour onions and carrots, simmer for a couple of minutes, pour in the cream. Cook over low heat until the mixture thickens.
4. Send all parts of the composition to a blender, beat, season with salt and pepper.

Cream soup of dried porcini mushrooms

A creamy soup made from dried mushrooms will turn out very tasty and with a rich aroma, and for those who doubt how to cook a delicacy, it is better to take forest mushrooms. The first dish looks appetizing in the photo and in life, has a bright taste. It perfectly saturates the body. For piquancy, mustard seeds and garlic are added to the first. The resulting sharpness will definitely be smoothed out creamy taste dairy products.

Ingredients:

• dried mushrooms- 0.2 kg;
• onion -1 pc.;
• garlic - clove;
• potatoes - 2 pcs.;
• a mixture of vegetable and butter oils - 4 tbsp. l.;
• mustard seeds - a teaspoon;
• broth - 1 l;
• water - a glass;
• cream 20% fat - a glass.

Cooking method:

1. Wash and peel the vegetables, cut the onion into half rings, cut the potatoes into cubes, pass the garlic through a press.
2. Rinse dried whites, pour boiling water for a third of an hour.
3. In a 3-liter saucepan, in a mixture of oil, darken the onion, garlic, mustard. Pour soaked mushrooms there with water. Pour in the broth.
4. Add potatoes, cook until half cooked. Salt.
5. Pour a glass of broth, replace it with cream. Beat with a blender.
6. If you get too thick cream soup, dilute it with broth.

Mushroom soup from frozen mushrooms

Prepare delicious and fragrant puree soup from frozen mushrooms any housewife can. In this case, you can use any options - champignons, chanterelles, boletus, white. The main thing is not to defrost them so that they do not spread in an unpleasant slimy puddle, but retain the elasticity of each piece. To do this, they are poured directly into boiling water and boiled until tender. Serve well with parsley.

Ingredients:

• frozen mushrooms - half a kilo;
• onion - 1 pc.;
• carrots - 1 pc.;
• parsley - a bunch;
• vegetable oil - 2 tablespoons;
• vegetable broth - 1.5 cups.

Cooking method:

1. Chop the onion with carrots, fry in oil.
2. Pour the broth into the pan, bring to a boil, add the mushrooms, add the frying.
3. Bring to a boil, add chopped parsley.
4. Put everything in a blender, grind to a creamy consistency.

Mushroom cream soup with melted cheese

Creamy soup with melted cheese and mushrooms has a rich creamy taste, which saturates well and warms in cold weather. It has a soft texture and cooks quickly. It is good to serve the dish hot, decorating each plate with chopped herbs and croutons cooked without eggs - just fried in butter with herbs.

Ingredients:

• chicken broth - half a liter;
• champignons - half a kilo;
• potatoes - 4 pcs.;
• onion - 1 pc.;
• processed cheese - 2 pcs.;
• dill - a bunch.

Cooking method:

1. Boil the chicken broth, put the potato cubes in it, boil until tender.
2. Grate cheese into broth, stir until dissolved. Grind the mixture in a blender.
3. Chop the onion with mushrooms for frying, put in a blender, chop again.

Wild Mushroom Soup

Bright taste differs cream soup of wild mushrooms, cooked on the basis of. This real delicacy, because it is prepared using dry white wine, delicate taste it is given cream, and piquancy is thyme greens. Exquisite delicacy serve well with rye croutons, sprinkle with herbs, flax seeds, pumpkin or sesame seeds on top.

Ingredients:

• chanterelles - 0.4 kg;
• chicken broth - 0.9 l;
• white wine - half a glass;
• onion - 1 pc.;
• cream 20% fat - 225 ml;
• thyme greens - 1 tbsp.

Cooking method:

1. Wash chanterelles, heat in a pan olive oil, fry the mushrooms over high heat until the liquid evaporates.
2. Reduce the heat, fry for a couple more minutes, add the chopped onion there, simmer until it is soft. Pour in the wine, stirring, evaporate.
3. Fold the onion-mushroom mixture into the broth, boil, cook for a quarter of an hour. 5 minutes before the end, add thyme. Puree with a blender, pour in warm cream, season with salt and pepper.
4. Pour back into the pot and boil.

Video: cream soup with mushrooms and potatoes

Today is mushroom day! Mushrooms for the first, second and even compote .. No, the compote is not mushroom.))) But seriously, today was mushroom puree soup, toast (or just ... fried, as you like) with fried mushrooms, and a delicious mushroom tart. And all why? Yes, because my husband brought a whole "bunch", which he processed yesterday until 2 am. Oh, how grateful I was! (((And today he added a couple more bags ... so, I feel there will be mushrooms tomorrow and the day after tomorrow. But if you put aside my grumbling, then this is just a fairy tale, not mushrooms! Yeah, I forgot, we are talking about white mushrooms, well, and a little bit of chanterelles. They are so small, dense, clean, not wormy at all. The puree soup turned out to be snow-white, even without cream. And how tasty and fragrant it is! Tastier than soup can not be. Mmmmm...

- 300-400 g of porcini mushrooms (I had already boiled ones),
- 1 small onion
- 1-2 z. garlic,
- 1.5 tbsp chicken (any other) broth,
- 100-150 ml cream 33%,
- salt,
- thyme,
- freshly ground pepper,
- butter and vegetable oil.

Choose the most beautiful mushrooms, cut into slices, set aside. We need them for serving and decorating. Fry them before serving in a mixture of butter and vegetable oils, lightly salt and pepper.
In a heavy-bottomed saucepan, heat 1 tbsp of butter and vegetable oil. Add mushrooms, fry until lightly browned. Chop the onion, add to the mushrooms, fry until transparent, add chopped garlic. Pour in the broth, enough to cover the mushrooms. Cook at a low boil for 5-7 minutes. Remove the saucepan from the heat and with an immersion blender blend everything until silky smooth. Pour in the cream, bring to a boil, salt, pepper, add thyme. Pour into plates, put whole fried mushrooms on top, pour with cream, sprinkle with herbs. It is very tasty to serve croutons or croutons.
Since I had more fried mushrooms, which she fried like this ... A mixture of white and chanterelles fried on vegetable oil, added onion, chopped "feathers", garlic. At the end, I mixed in a good spoonful of butter, chopped dill and parsley, salted and peppered. The bread was fried in a toaster and served to them. For my husband, I added sour cream and a little cream to the mushrooms. Simmered for 1-2 minutes.