Mushroom puree soup - 28 homemade delicious recipes

Preparation

1. Pour dried porcini mushrooms into a bowl and cover with boiling water, let stand for half an hour.

2. While the mushrooms are infused, prepare the vegetables for the puree soup. Cut the potatoes randomly, into small pieces.

3. Finely chop the onion.

4. Melt the butter in a skillet. You can also use ordinary refined for frying, a tablespoon will be enough. Drain the water from the mushrooms, cut especially large pieces into several parts. Fry mushrooms and onions for 5 minutes over low heat.

5. Send the fried mushrooms and onions to the pot with the potatoes.

6. Add water to the pan, add salt, spices and herbs - you can get by with bay leaves and peas of black and allspice... A clove umbrella will not be superfluous either, the main thing is not to overdo it with spices.

7. Boil the soup for 20–25 minutes after boiling the water.

8. Next, remove the bay leaves and other herbs from the pan. You can now puree the soup with a blender.

Today, puree soups are gaining more and more popularity. Of course, there are a lot of recipe options. One of them is a hearty mushroom puree soup with dried mushrooms. You can use any mushrooms to taste for the dish.

The recipe for both dishes includes the following components:

• 100 grams of honey agarics;
• carrot;
• bulb;
• 2 liters of water;
• refined oil;
• spices.

This recipe requires a small amount of white sauce to make a creamy dried mushroom soup.

Making the puree soup

To reduce the cooking time of the dish, you must first soak the mushrooms in cold water. Within 2 hours they will soften and then they can be used.

Transfer the prepared mushrooms to a saucepan, pour water and send to simmer over medium heat. At this time, peel the potatoes and throw them in boiling water. When the vegetable is cooked, mashed it.

Send the boiled mushrooms to the pan and fry in oil. Peel the carrots and onions. Chop the onion finely and grate the carrots. Transfer to mushrooms. Simmer the food on a low heat until a soft texture is obtained.

Then put the mixture in a blender and beat. Then combine with mashed potatoes. If necessary, add a little water or milk, season the soup, put it on fire and bring to a boil.

When serving, the ready-made chowder can be garnished with herbs.

How to make cream soup

On the basis of ready-made puree soup, you can make mushroom cream soup. The recipe for the dish includes flour and milk, from which you need to make a white sauce, and then slowly pour it into the soup.

To prepare the sauce, fry a spoonful of flour in a pan, adding a little milk. Mix everything well so that no lumps remain.

In order for the soup to have a more delicate consistency, you need to put grated cheese into an already prepared dish.

This nutritious and aromatic dish is well suited for the everyday menu.

Ingredients for Mushroom Puree Soup:

• Butter

  —
  70 g

• Cream

  —
  200 ml

• Champignon

  —
  700 g

• Potato

  —
  1 kg

• Onion

  —
  300 g

• Bouillon

  —
  1.5 l

• White pepper

  —
  1 pinch.

• Black pepper

  —
  1 pinch.

• Salt

  (taste)

• Sugar

  —
  1 pinch.

Cooking time: 30 minutes

Servings: 8

Nutritional and energy value:

Mushroom puree soup recipe:

Who is not tired of me with my cauldron yet, welcome!
I will melt a piece of butter in it, let the soup be creamier.

Saute the onion in melted butter. Pokhlebkin also said: if you want the soup to turn out delicious, put more onions. This is true. No strong roasting is needed here, so the stove is not a stoker, although I annealed the oil, it doesn't matter, and then I calmed it down a little. It is only necessary to warm the onion until a delicious smell appears.

We were trying to persuade the little ones here, let's make mushroom soup, delicious, this and that ... He and in what, I do not like, he says, mushrooms! Do not cook the same for all different, in the end !!! The last thing he said was: "I agree to mushroom soup, but no mushrooms!" Well, thanks for that! Without mushrooms, so without mushrooms, therefore:
I'll prepare the mushrooms for now ... I washed them, chose two small and cutest mushrooms, cut them into plates. I just dried the rest on a napkin.

Why is puree soup good? Yes, that allows you to relax while cooking, to be lazy. There is no need to observe the beauty of cutting, the sequence of the bookmark and other conventions. I took, here, the mushrooms (all except the plates), without a board, right above the cauldron, shredded as necessary and the case was ready.

I stir and heat the mushrooms together with the onions until a delicious, this time mushroom smell appears. Let them now share their scents with the oil.
This time I did not use carrots. It gives sweetness, and I didn't want to distract from the taste and aroma of mushrooms.

It's time for potatoes. Also, how horrible it was, and "into the furnace"!

And pour in broth. I had a chicken one. It seems to me the best fit. For example, rich beef will overload the taste of the soup too much, and light chicken will do it. It is necessary to fill it in such a way that it would seem that through the hole it is thick, excessive, but it must be so. Better to leave some broth for later ...

Here, it boiled. I will remove the foam, since there is not a lot of it here.

Well, now you can cover it with a lid, let it cook over low heat until the potatoes are ready. It smells, I tell you, already ugly delicious! It's even a pity that some of the aromas fly into the atmosphere.

While boiling, crush the aforementioned peppers in a mortar. I did not take any other spices, for the same reason, I do not want to distract from the taste of the mushrooms.

And I'll fry those same mushroom plates on a drop of oil.

... and dry them on a paper towel, let the excess oil absorb.

The potatoes are ready, you can add cream,

Spices and salt, as well as a pinch of sugar to enhance the taste. I stir, bring to a boil, taste ... Good?

If it's good, then you can blender! If it turns out too thick, you can add the stock left in stock.

And that's all. Ready! Garnish the soup plate with fried mushroom slices.

We really enjoyed eating this soup. I enjoyed the simplicity of its preparation. The main mushroom-hater choked his portion for a sweet soul, although he refused the decoration in the plate, caught it and gave it to his mother, thus he got the mushroom soup he needed so much without mushrooms.
Bon Appetit!!!

Dried mushroom puree soup

Fragrant dried mushroom puree soup. Easy to prepare, delicious and satisfying. It is best prepared with dried whites.

I liked this recipe for dried mushroom puree soup too.

If desired, you can add some herbs such as thyme or bay leaf to customize the soup to your liking. But this can be justified when using less aromatic mushrooms than porcini. I prefer to leave the taste of dried whites as unchanged as possible.

The time for cooking the soup takes a little, only it takes several hours to soak dry mushrooms.

For the dried mushroom puree soup you will need

• Dried mushrooms. 50 gr. Better white.
• Onion. 1 PC.
• Carrot. 1 PC.
• Potato. 4-5 pcs. depending on the size.
• Creamy soft cheese. 100-150 gr.
• Garlic. 1-2 cloves.
• Champignon. 2-5 pcs. (Mainly for decoration).
• Parsley. 1 sprig (For decoration)
• Salt. Taste.
• Ground black pepper. Taste.
• Butter. 30 gr. For sautéing vegetables.

Cooking a soup-puree from dried porcini mushrooms.

Transfer the dried mushrooms to a large bowl.

Fill with boiling water, about 1½-2 liters.

Leave the mushrooms to infuse for about 4-6 hours.This is the longest time in making a puree soup.

Then we take out the mushrooms and rinse them very carefully to remove all possible grains of sand.

Strain the mushroom infusion into a saucepan, where we will cook the soup. It is better to do this several times and through several layers of gauze in order to also get rid of all the debris that was on the mushrooms.

Finely chop the washed dried mushrooms.

We send them to a saucepan with mushroom infusion, salt a little and bring to a boil. If foam appears, remove the foam. Cook dried mushrooms under a half-covered lid for 30-40 minutes. Add about 1 liter of boiling water.

During this time, you need to have time to make a frying for the soup and boil the potatoes in a separate saucepan.

Chop the onions at random. Three carrots on a coarse grater.

Heat 30 grams of butter in a small frying pan. Saute onions and carrots in butter over medium heat.

We clean the champignons from dirt, if there is any, cut off the legs and cut the mushrooms into slices 5 mm thick. Select the best and most beautiful plates, cut the rest into small cubes.

We send champignon cubes to onions and carrots. Salt lightly to enhance the mushroom flavor.

We clean the potatoes and cut them into small pieces to cook faster.

In a separate saucepan, cook the potatoes in salted water until tender.

When the onions with carrots and mushrooms are ready, add finely chopped garlic.

Mix and fry everything together for about a minute and a half.

We send the entire frying to the pan to the mushrooms.

When the potatoes are cooked, drain the water.

We put the potatoes in a saucepan for the mushroom soup and boil everything together for 7-10 minutes at a low boil.

In the same skillet where the onions and carrots were fried, fry the mushroom plates over a steady medium heat until slightly golden brown. They will serve as a decoration on the plate.

Chop the parsley finely.

All that remains is to turn the dried mushroom soup into a puree soup. We will do this with an immersion blender.

Beat the soup at low speed until smooth.

Then we bring the dried mushroom soup to a boil over very low heat and add cream cheese to it, about 100-150 grams.

Vigorously and thoroughly dissolve all the cream cheese in the mushroom soup. The cheese will lighten it a little.

In total, about two liters of soup will turn out in volume. If it is too thick, then add a little boiling water, if it is liquid, then two options are possible.

Classic mushroom champignon soup with cream

Servings Per Container - 4

Cooking time - 30 minutes

Delicate creamy soup with a delicate aroma of fresh mushrooms is an exquisite first course, which, despite all its charm, cooks very quickly. This soup is quite hearty and high in calories, so you won't feel hungry for a long time after such a dinner.

Ingredients
Servings: - + 4

• Potatoes 3 pcs.
• Fresh champignons 600 gr.
• Water ⅔ l.
• Cream 800 ml.
• Bulb onion 1 pc.
• Garlic to taste
• Olive oil for frying
• Spices and Condiments to taste
• Greens to taste

Per serving

Calories: 24 kcal

Proteins: 0.9 g

Fat: 1.2 g

Carbohydrates: 2.8 g

Steps

40 min Print

• Before you start preparing the mushroom and cream soup, prepare all the necessary ingredients, choosing the highest quality and freshest. Choose spices according to your taste, but keep in mind that thyme and ground nutmeg are the best additions to such a dish.

• Place a thick-bottomed saucepan on the stovetop, add vegetable or olive oil to it and start heating. At this time, cut the onion into smaller pieces and cut the potato tubers into cubes or sticks. First put onions in a saucepan, and after a minute - potatoes. Then add the garlic pre-minced with a garlic press. Stir the ingredients and fry for about a minute over low heat.

• Rinse the mushrooms, peel and then cut into quarters. Dip the chopped mushrooms into a saucepan and cook everything together for a couple of minutes, not forgetting to mix beforehand.

• Pour broth or plain purified water into a saucepan. The amount of liquid must be sufficient to cover all the ingredients.Add salt and spices later, but for now, just boil all the ingredients of the soup in the broth for fifteen minutes.

• When the potatoes are cooked, remove the saucepan with the ingredients from the heat and beat the ingredients in the saucepan using an immersion blender until the mixture is completely homogeneous. Then return the saucepan to the stove top.

• Gently pour in cream at room temperature, or slightly warmed up, in a thin stream. Add herbs and spices to your liking, and season with salt and stir in your creamy soup.

• When the soup comes to a boil, turn off the heat and serve into portioned bowls or bowls. Serve the dish with white bread, croutons, cheese, herbs - at your discretion.

Cooking puree soup with wild mushrooms and croutons

To prepare such a dish, we use freshly harvested eukaryotes. They are often wormy. Inspect each crease carefully by cutting it in half.

Some worms soak forest eukaryotes in cold water, which frees the pulp of the caps from the worms. I do not use this procedure, since only adults float to the surface, and the larvae remain inside.

You can also use frozen food from the store.

Required products:

• Mushroom mixture - 500 g;
• Potatoes-400 g;
• Onion-100g;
• Cream - 200 ml;
• A mixture of dry herbs;
• Water-1L;
• Vegetable oil-2 tbsp. spoons.

You need to cook like this:

Grind the main ingredients with a knife. Set aside a gram of 100 mushrooms separately. Put the chopped ingredients (except onions) in hot water, add the herbs and cook for 15 minutes with seasonings.

Fry the onion until golden brown, add the rest of the mushrooms and bring to readiness. This mixture will decorate the dish. Grind the contents with a blender, add cream, salt and mix. Serve with roasted onions and herbs.

You can use any herbal mixture as a condiment in the recipe. For example, this: marjoram + savory + thyme. If this seems too exotic for you, then take the usual dried onions, parsley and dill. Ready-made mixtures can be found on store shelves.

Step by step recipe with photo

40 minutes

Coarsely chop the peeled potatoes, fill with water and cook for 20 minutes until tender.

Finely chop the onion and fry in vegetable oil until transparent.

Cut the champignons into small plates.

Fry mushrooms and onions. Salt the mushrooms lightly. This will make them cook faster.

Set aside several ready-made mushroom pieces for serving.

Pour half of the broth from the finished potatoes into a separate container. Add onion-mushroom frying to the potatoes and grind everything with a blender. While grinding, gradually add the potato broth and bring the puree to the desired consistency.

Pour in the cream. Beat again with a blender. Salt and pepper the soup to taste and simmer for 1 minute.

Pour the finished dish into plates. Decorate with a slice of champignon and add croutons.

Ingredients for Deja vu Mushroom Cream Soup:

• Honey mushrooms

  (fresh or frozen, I had honey mushrooms, but I think that any is possible))
  —
  500 g

• Potato

  (small)
  —
  3 pcs

• Carrot

  (small)
  —
  1 PC

• Onion

  (average)
  —
  1 PC

• Butter

  —
  50 g

• Wheat flour

  /

  Flour

  —
  2 tbsp. l.

• Cream

  (I had as much as 38%, but less is possible)
  —
  200 ml

• Laurel leaf

  —
  1 PC

• Black pepper

  (taste)

• Bouillon cube

  —
  1 PC

• Water

  (for broth, of course. Also - at your discretion. The excess can be poured, as long as it is not enough.)

Cooking time: 30 minutes

Servings: 6

Nutritional and energy value:

Recipe for "Deja vu" Mushroom Cream Soup:

Defrost the mushrooms if they have been frozen. We wash and clean vegetables. We put the water, let it boil. In boiling water we throw potatoes, cut into 4 parts (it will cook faster this way), mushrooms, a bouillon cube, bay leaf, pepper and salt to taste... I would not particularly pepper, because the soup should still be tender and soft. My mushrooms were already knowingly cooked and frozen, so I added them to the broth a little later, when the potatoes were almost cooked. In general, cook all these vegetables until tender. Gently pour the broth into a separate bowl and close the lid so that it does not cool down. Three carrots, chop the onion and fry in butter. We add there, in the pan with ready-made vegetables. In the same empty skillet, you can overcook 2 tbsp. tablespoons of flour for 50 g of butter. Add flour to the pan, and also pour in our bag of cream. All this must be thoroughly grinded with a blender. Then slowly pour our delicious broth into the resulting mixture. You can adjust the thickness of the soup yourself. Trying - is it salty? If not, add salt. We put the saucepan on low heat, for a few more minutes, so that the broth and salt finally "get along" with the soup base. It is better not to bring it to a boil.
Now we pour the soup into plates, decorate with herbs and white croutons, as desired and to taste.
Bon Appetit!

Other options

Puree soups are classics of French cuisine. In these recipes, you will not find the potatoes we are used to. Creamy mushroom soup in French is made from champignons and onions in chicken broth with the addition of cream. The dish has a pleasant aroma and delicate creamy taste.

In a multicooker

You can easily and quickly cook a dish in a multicooker. Fry vegetables with mushrooms, add water to them and cook everything in the “Soup” mode for no more than an hour. Add cream, salt and pepper 10 minutes before the end of the program. At the end of cooking, gently grind everything with a blender until puree. A fragrant and rich soup is ready!

With bacon

The bacon gives the dish a spicy taste. Fry it along with onions and mushrooms, then chop everything with a blender. If you don't like this option, simply add pieces of crispy-fried bacon to the bowl of soup. It will turn out satisfying and tasty!

With cheese croutons

Instead of croutons, which are traditionally served with mushroom puree soup, serve cheese croutons. It will take no more than 15 minutes to cook them. Place a slice of cheese on the pieces of baguette and bake in the oven at 150 degrees for 10 minutes until golden brown. Crunchy croutons with cheese will be a great addition to the main course.

With chanterelles

Cream soup made from chanterelles will give a pleasant golden hue. Boil them before you start making the soup. But do not use frozen chanterelles, as they can taste bitter. Or, boil them before freezing. This way they will retain their natural taste. The dish is served with herbs and sour cream. Croutons in this case will be superfluous, since the soup with chanterelles turns out to be very satisfying.

A step-by-step guide to making creamy mushroom soup with cream

Dried porcini mushrooms - 25 g

Processed cheese - 200 g

Cream - 200 ml (high percentage of fat)

Carrots - 1 piece (large)

Lean oil - for frying

Onion - 1 piece (large)

Garlic - 2-3 cloves

Dill - a few twigs

Ground black pepper - to taste

1. Pour boiling water over dry porcini mushrooms and leave to infuse for 15-20 minutes. If you fill them with water at room temperature, then soak them for about an hour.

2. After removing the mushrooms with a slotted spoon and cut into medium slices.

3. Lightly fry them in a frying pan in vegetable oil until a slight blush appears.

4. Peel the carrots and onions, cut them and put them in a preheated frying pan with vegetable oil.

5. We save vegetables until transparent.

6. Pour the cream into them.

7.We warm them up, stirring occasionally for about 5 minutes.

8. Meanwhile, grate the cheese.

9. Wash and chop the dill, peel the garlic.

10. Pour the mushroom liquid into the cooking pot. Add the stewed vegetables with cream. Using a blender, beat the food until smooth.

11. Put melted cheese, fried mushrooms, chopped dill into a saucepan and squeeze the garlic through a press.

12. Heat the soup over low heat, stirring constantly, until the melted cheese is completely dissolved. Then remove the pot from the stove.

To make the processed cheese dissolve in the soup faster, I advise you to grind it. This can be done with a knife, cutting it into pieces, or grate on a coarse grater (for this, the processed cheese must first be placed in the freezer for a short time).

13. Immediately pour the soup into bowls and serve to the dinner table.

I ended up with a fairly thick creamy mushroom soup with cream, which it should ideally be. However, if it comes out too thick for you, then add a little warm liquid cream, broth or water to the pan.

I suggest looking at a simple recipe for making a delicious aromatic soup from white dry mushrooms.

.

Category: Soups

Mushroom Soup Recipe:

• Chop mushrooms and potatoes into pieces of the same size, grate carrots on a coarse grater. Chop the onion, garlic and herbs as small as possible. Place all ingredients in a large glass saucepan, at least 3 liters in volume, stir and add water. Choose the amount of water depending on the desired thickness of the finished dish and taking into account that 1/2 cup of cream must be added to the finished soup. Do not cover the soup at the beginning of cooking.
• Cook on Steam + Microwave for 15 minutes. Stir once during cooking.
• Place the lid on the saucepan and cook on Microwave (high power) for another 5 minutes. Let the dish steep for 30 minutes.
• Before serving, pour the soup into a Blender, grind the soup to a puree consistency (no more than 1 minute), add cream.
• Soup can be cooked in the Multicooker by selecting the "Steam cooking" mode, cooking time - 15 minutes, after 10 minutes stir the soup gently.
Recipe courtesy of Panasonic