Sour cream soup with mushrooms "20 minutes"

Soup recipes with fresh mushrooms and potatoes

Porcini mushroom soup with vegetables

• 300 g of fresh mushrooms,
• 1 onion
• 200 g of fresh cabbage,
• 2 potatoes,
• 1 bunch of parsley and celery,
• 120 g sour cream
• water,
• salt,
• pepper.

1. Boil the mushrooms in water. Strain the broth, cut the mushrooms into strips.
2. Put vegetables in layers in a pot: peeled and diced potatoes and onions, chopped cabbage, chopped herbs, salt and pepper. Pour in the mushroom broth. Close the pot with a lid and place it in a moderately preheated oven for 35 minutes.
3. When serving, put fresh mushrooms in potato soup and season with sour cream.

Fresh mushroom soup

• 300-400 g white,
• boletus or boletus,
• 3 potatoes,
• 1 carrot
• 1 onion
• 30 g butter.

Put the prepared mushrooms in a saucepan, fill with water and cook, removing the foam, for about thirty minutes. Best of all, when they boil for the first time, drain the water and pour in a new one. Then add chopped potatoes, onions, carrots to the pan. You can add a handful of noodles and butter. Be sure to put sour cream in the soup prepared according to this recipe from fresh mushrooms and potatoes and do not forget to salt.

Mushroom soup with potatoes

• Fresh mushrooms 500 g
• Butter 2 tablespoons
• Water 2 l
• Potatoes 5 pieces
• Carrots 2 pieces
• Parsley root 1 piece
• Onions 1 head
• Sunflower oil 30 g
• Salt to taste
• Ground black pepper to taste
• Bay leaf 1 piece

1. To prepare this dish, take any fresh mushrooms, peel them, cut into slices and fry with two tablespoons of butter.
2. Put the fried mushrooms in a saucepan, pour two liters of boiling water and cook over low heat for 30 minutes.
3. Cut 5-6 potato tubers and 2 large carrots into strips.
4. Cut the parsley root and onion into small cubes (it is better to lightly fry the vegetables in vegetable oil).
5. Put the vegetables in the soup, add salt, pepper, bay leaf and cook for another 20-30 minutes until the potatoes are ready.
6. You can serve fresh mushroom soup with potatoes with sour cream, mayonnaise or a slice of butter.

Potato soup with fresh butter and dill

• 300 g butter,
• 700 g potatoes
• 200 g onions
• 150 g carrots
• 1 parsley root
• 2 tbsp. spoons of oil
• water (or broth),
• salt,
• sour cream,
• pepper,
• Bay leaf,
• dill greens to taste.

1. To prepare this soup with potatoes, the mushrooms need to be sorted out, the caps must be peeled from the foil and cut into slices. Cut and chop the legs, lightly fry and simmer. Pour everything over with water (or broth) and cook for 20-25 minutes. Then add browned onions, carrots and parsley root, potato cubes and cook until tender.
2. Season the soup with fresh mushrooms and potatoes with sour cream and dill.

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Mushroom cream soup with champignons

Creamy consistency with a creamy mushroom flavor. What comes to mind after such a description? Most likely, an appetizing cream soup is drawn. After all, it is the combination of champignons with onions and cream, ground with a blender, that gives a delicate texture.

Ingredients:

• Champignons - 0.5 kg.
• Chicken broth - 0.5 l.
• Cream - 1 glass.
• Onions - 2 pcs.
• Butter, flour, sunflower oil - 2 tbsp. l.
• Ground black pepper, salt to taste.
• Garlic croutons to taste.

Preparation:

1. Thoroughly wash the mushrooms and chop them into quarters (if small caps) or pieces of arbitrary shape. Cut the medium-sized onions into cubes.

2. Pour sunflower oil into a deep frying pan and fry the onion and mushroom slices on it for 20 minutes to evaporate excess liquid. Be sure to add some salt and season with ground pepper during the stewing process.

3. Grind vegetables with a blender into a thick gruel, trying to get a uniform consistency. For better grinding, you can pour in a third of the broth.

4. Put a saucepan on medium heat and melt the butter in it.Pour in flour and stirring constantly, fry, as for béchamel sauce, for a couple of minutes.

5. Add the rest of the broth and the vegetable mass. Mix well and let it boil. After 7 minutes, pour in the cream, salt and let it boil again.

6. Leave the cream soup to brew for 10 minutes under the lid, and then pour it into a portioned plate and sprinkle with croutons.

Bon Appetit!

Culinary recommendations

Of course, there are some tricks to keep in mind when preparing mushroom soups. General recommendations include:

1. Lavrushka is always added to mushroom soups only at the end of cooking, after cooking it is removed.
2. The dried product is required for cooking half as much as the fresh one.
3. From boletus and boletus boletus, the broth turns out to be dark, so it is better to add processed cheese to it. They are added at the end of cooking, cut into small pieces or rubbed on a grater.
4. Usually, a lot of spices are not used, so as not to kill the characteristic aroma of mushrooms.

5. In the version with barley, it can be replaced with any other cereal: rice, buckwheat or lentils are suitable.

Making potato-mushroom soup is very simple. It warms up perfectly on cold days and copes with hunger. The first course should always be present in the diet, and with an abundance of different recipes and options for combining familiar products, the daily menu will never be monotonous.

Mushroom and potato puree soup recipe

Many housewives fell in love with this recipe for two reasons at once. Firstly, the recipe is easy to prepare - even a novice housewife can handle it. Secondly, the taste of this soup is exquisite and rich.

If you do not know about the components included in the dish, then it is sometimes difficult to guess - but the taste is simply incredible!

Cooking time: 40-45 min.

Level: Intermediate.

Servings Per Container - 3-4 servings.

Nutritional value (per 100 g) total caloric content - 88.8 KK Proteins - 2.8 g Fats - 2.2 g Carbohydrates - 14.6 g

Ingredients:

• potatoes 500-600 g;
• mushrooms (champignons) - 300 g;
• onions - 200 g;
• salt and black pepper to taste;
• cream (15-20% fat) - 500 ml;
• vegetable oil (for frying);
• greens to taste (dill, parsley).

What is required for cooking:

• cutting board (preferably wooden);
• knife;
• medium-sized saucepan with a lid;
• crush;
• pan;
• wooden spatula;
• blender;
• bake.

Step-by-step cooking instructions:

The first step is to cook the mushrooms. The champignons should be rinsed well under running water, put on a cutting board and cut into small pieces, put into a clean dish.
The bulbs should be peeled and rinsed under running water. On a cutting board, finely cut into cubes (no more than 1 cm). Transfer to a clean plate.
The next step is potatoes. It needs to be cleaned and rinsed thoroughly with warm water. Cut into small cubes, fill with water so that the water completely covers it. You need to cook over high heat, and after boiling, switch the heat to medium (or slightly less than medium). Season with salt, cover and cook over medium heat for 25-30 minutes, checking periodically to make sure the potatoes are not overcooked. Hard tubers take a little longer to fully boil down. Check the readiness with a fork - if the pieces are boiled and completely soft, then you can remove the pan from the stove.
The water from the pan must be completely drained.

Mash the potatoes to a puree consistency.
Important! In order for the soup to have the consistency of mashed potatoes, you need to take potatoes of such varieties for cooking, which quickly and easily boil down, and then mashed potatoes are obtained without hard lumps.

Finely chop or chop the onions, put them in a skillet with a little vegetable oil and reduce the heat to slightly less than medium. The onions should be fried until golden brown, stirring constantly so that they do not burn.

After that, add chopped champignons to the pan and salt a little. Stir the ingredients and continue to fry until the mushroom liquid has evaporated completely. After cooking, the resulting fry should be cooled slightly.
Transfer the cooled fried vegetables to a blender (turbo mode) and grind until smooth - this will take no more than 30 seconds.
Transfer the resulting puree to a saucepan with crushed potatoes, add salt and pepper. Pour the cream into the resulting mass, mix everything in a blender - and put it back on medium heat. From time to time, you can stir the puree with a spoon so that it does not stick to the bottom and edges. The soup only needs to be brought to a boil, but in no case do not boil.
The finished dish is served immediately after cooking - with heat, with heat. If you crumble finely chopped greens into it, the taste will be even richer. To do this, rinse parsley or dill well and chop finely. Bon Appetit!

Recipes for mushroom puree soups: cheese, porcini mushrooms, frozen, dried, forest.

Ingredients for "Sour cream soup with mushrooms" 20 minutes ":

• Water

  (and another 50 ml. for sour cream)
  —
  750 ml

• Potato

  (or 1 large)
  —
  2 pcs

• Mushrooms

  —
  100 g

• Pickled cucumber

  (large gherkins)
  —
  8 pcs

• Sour cream

  —
  130 ml

• Wheat flour

  /

  Flour

  —
  1 tbsp. l.

• Salt

• Allspice

• Egg yolk

  —
  1 PC

Cooking time: 20 minutes

Servings: 3

Nutritional and energy value:

Recipe "Sour cream soup with mushrooms" 20 minutes ":

We put water on the fire.
The speed of preparation of this soup depends on the presence of a microwave oven))
In addition to this wonderful unit, I have such a wonderful bag. He, in turn, speeds up the process of cooking potatoes twice more))
Peel the potatoes, cut (if very large) in half and put them in a bag. With a power of 800, we gain 4 minutes. If this bag is not there, then put the potatoes in a heat-resistant dish and set the time to 8 minutes (watch out, the time may vary, depending on your oven).
At this time, quickly clean and fry the mushrooms over medium heat.

In a separate container, mix sour cream and flour, carefully so that there are no lumps. Add 50 ml. cold water (sour cream should become liquid).

Add diced potatoes to boiling water (thanks to the microwave, it is ready in a matter of minutes) and fried mushrooms (after removing excess oil with napkins). Add the sliced ​​cucumbers immediately. Bring to a boil and gently pour in the sour cream, stirring quickly. After that, immediately add the yolk "broken" with a fork. Stir quickly and thoroughly too. Salt, pepper, bring to a boil and turn off.

Serve hot. Finely chopped dill can be added if desired.

The simplest, but very tasty recipe

It seems to me that everyone should try it, even those who were a little skeptical about it (remembering their attitude to this recipe and its long dusting in the box))) Minimum time - a delicious and hearty lunch on the table !!
Thank you all for your attention This recipe

Recipe "Sour cream soup with mushrooms" 20 minutes ":

We put water on the fire.
The speed of preparation of this soup depends on the presence of a microwave oven))
In addition to this wonderful unit, I have such a wonderful bag. He, in turn, speeds up the process of cooking potatoes twice more))
Peel the potatoes, cut (if very large) in half and put them in a bag. With a power of 800, we gain 4 minutes. If this bag is not there, then put the potatoes in a heat-resistant dish and set the time to 8 minutes (watch out, the time may vary, depending on your oven).
At this time, quickly clean and fry the mushrooms over medium heat.

In a separate container, mix sour cream and flour, carefully so that there are no lumps. Add 50 ml. cold water (sour cream should become liquid).

Add diced potatoes to boiling water (thanks to the microwave, it is ready in a matter of minutes) and fried mushrooms (after removing excess oil with napkins). Add the sliced ​​cucumbers immediately. Bring to a boil and gently pour in the sour cream, stirring quickly. After that, immediately add the yolk "broken" with a fork. Stir quickly and thoroughly too. Salt, pepper, bring to a boil and turn off.

Serve hot. Finely chopped dill can be added if desired.

The simplest, but very tasty recipe

It seems to me that everyone should try it, even those who were a little skeptical about it (remembering their attitude to this recipe and its long dusting in the box))) Minimum time - a delicious and hearty lunch on the table !!

Chicken puree soups with fresh mushrooms

Puree soup with chicken broth with champignons and porcini mushrooms.

• 200 g of fresh porcini mushrooms,
• 200 g fresh champignons,
• 100 g dry porcini mushrooms,
• 2 onions,
• 50 ml of vegetable oil,
• 100 g stalk celery,
• 400 g potatoes
• 1 tbsp. a spoonful of sour cream,
• chicken bouillon,
• salt,
• white pepper.

1. Peel and boil potatoes in water. Fry peeled and chopped onions and celery in oil.
2. Soak dry mushrooms in warm water for 1 hour, then chop finely. Boil porcini mushrooms in salted water until almost cooked.
3. Grind potatoes, onions, celery, mushrooms and soaked dry mushrooms in a blender until smooth and transfer to a pot. Add chicken broth (up to the neck of the pot), salt and pepper.
4. Put 3-4 porcini mushrooms (preferably whole) in a pot for one serving and sour cream. Close the pot tightly with a lid and place in a moderately preheated oven. Keep the chicken soup with mushrooms in the oven until the contents are ready.

Soup-puree of champignons in chicken broth.

• Fresh champignons - 50 g,
• butter - 20 g,
• flour - 20 g
• milk - 75 g,
• chicken broth - 2 l,
• eggs (yolks) - 1/8 pcs.

Select small mushroom caps for garnish and simmer in chicken broth. Peel the rest of the mushrooms, rinse, mince. Put chopped mushrooms in a saucepan, add butter and simmer for 20-30 minutes over low heat. Stewed mushrooms combine with white sauce and cook for 20-25 minutes, removing the foam that appears on the surface. After cooking, pass the mass through a pulping machine, bring to a boil again and, after removing from heat, place in a water bath. Season the soup with a mixture of egg yolks and milk, combine with a piece of butter. Add thinly sliced ​​caps of stewed mushrooms to a bowl of soup. Instead of champignons, this soup can be made from morels, which should be boiled for 5-6 minutes, rinsed, and then minced. According to the same recipe, chicken soup with mushrooms can be prepared in milk.