Mushroom soup puree from frozen mushrooms. Delicious frozen porcini mushroom soup with cream

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, a pleasant aroma, and it is also very filling. Therefore, it will easily win the heart of even the most demanding gourmet.

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

There are many options for combining products; this soup impresses with its versatility. After all, from the very regular dialing products, the housewife will be able to prepare a culinary masterpiece with her own hands.

To make the soup look more attractive, you should add a little butter and it will acquire mirror smoothness

How to prepare pureed mushroom soup from frozen mushrooms - 15 varieties

It has an outstanding amount of useful substances, will easily fill you with energy and satisfy your hunger.

Ingredients:

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

Preparation:

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

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

Chop the garlic.

Prepare vegetable frying from onions, carrots and garlic. Once the vegetables are soft, add the spinach and sauté for another 3 minutes.

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

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

You can use fresh, dried or frozen mushrooms in this soup. Corn grits, having a little sweetish 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.
Carrots - 1 pc.
Dill - 0.5 bunch
Butter - 1 - 2 tbsp. spoons
Salt, pepper - to taste
Water - 1.5 - 2 liters

Preparation:

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

If you use another type of mushroom, I recommend boiling them separately, as they color the broth. It’s better to throw them in already prepared right before blending them with a blender.

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

Meanwhile, cut the carrots and onions into cubes. Fry everything together vegetable oil.

Place the finished mushrooms in a colander, cool the broth and strain.

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

Next add the roasted vegetables.

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

Let's taste for salt. Grind the whole mass into puree and our masterpiece is ready.

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

Easy vegetable soup which will not leave extra centimeters on your waist.

Ingredients:

Porcini mushrooms - 200 gr.
Potatoes - 2 pcs.
Carrots - 1 piece
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.

Preparation:

Place the beans in a saucepan half filled with water and cook for 30 minutes. Meanwhile, chop the vegetables in large pieces, take the mushrooms out of the freezer.

After the specified time has passed, add the chopped mushrooms and vegetables into the broth, with the exception of tomatoes, peppers and herbs. Fill in cold water a couple of fingers above the vegetables.

When the water boils, reduce the heat to low and simmer low heat soup until done. Then turn off the heat and leave the soup covered for 10 minutes.

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

Finally, puree everything using a blender.

Seductive aroma oriental spices, completely harmonizes with the sweetish pumpkin and unique taste chanterelles. Creating an autumn symphony of taste.

Ingredients:

Frozen chanterelles - 500 gr.
Pumpkin - 100 gr.
Onion - 1 pc.
Garlic - 1 clove
Carrots - 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

Preparation:

Dice the onion, carrots and pumpkin. Pass the garlic through a press.

Fry the mushrooms in a frying pan in a mixture of butter and olive oil.

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

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

Soup prepared with broth will be more nutritious and satisfying.

After boiling, simmer over low heat for 15 minutes.

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

Before serving, garnish with herbs and sliced mushrooms if desired.

Mushroom puree soup in bread - originality and delicate taste

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

Ingredients:

Frozen porcini mushrooms - 90 gr.
Champignons - 500 gr.
Onion - 1 pc.
Potatoes-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.
Bun - 1 pc.
Nutmeg on the tip of a knife
Salt and pepper.

Preparation:

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

Add the 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. Add milk here in three additions, continuously stirring the sauce.

Add nutmeg to the milk mixture and place on the stove. Stirring constantly, bring to a boil; the mixture should become thick.

Wash the champignons under running water, dry and finely chop.

In a frying pan, evaporate excess liquid from the mushrooms. Add chopped onion and olive oil to the champignons, fry everything 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 using boiled water.

Heat the cream in microwave oven. And add it to the pan along with the milk sauce.

Beat the entire mixture.

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

Before serving, cut off the top of the bread, remove 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 herbs and grated cheese. Bon appetit.

The subtle, islandy flavor of blue cheese combines perfectly with the creamy mushroom flavor, creating the perfect tandem.

Ingredients:

Frozen champignons -400 gr.
Potatoes - 2 pcs.
Onions - 1 pc.
Cream 15% - 400 ml.
Dor blue cheese -100 gr.
Water or broth - 700 ml.
Thyme - 3-4 sprigs
Salt and pepper to taste.

Preparation:

Fry finely chopped onion and garlic in olive oil.

Throw diced potatoes into the boiling broth and cook for five minutes. Add mushrooms and cook until the potatoes are cooked.

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

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

Enjoy rich taste.

Cream of mushroom soup with semolina - familiar taste in a new version

The unusual touch to this dish is semolina porridge, which makes the soup more tender.

Ingredients:

Frozen forest mushrooms - 500 gr.
Potatoes - 5-6 pcs.
Onions - 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

Preparation:

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

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

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

Turn into puree using a blender.

Season the dish, add semolina and flour, whisk everything together.

Simmer for another 10 minutes over low heat.

Before serving, decorate with herbs, crackers, and croutons.

Ingredients:

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

Preparation:

Wash the mushrooms.

Cut the onion into cubes along with a couple of potatoes, and grate the remaining coarse grater.

Boil one and a half liters of water and add diced potatoes into it. Add salt.

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

The undoubted advantage of chanterelles is that they are not worm-bearing. They also say that they increase immunity and crushed powder from these mushrooms should be consumed half a teaspoon per day.

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

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

The soup is ready.

Mushroom soup from frozen honey mushrooms - economical execution

Incredibly aromatic soup with honey mushrooms with a simple recipe from available products.

Ingredients:

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

Preparation:

Thaw the mushrooms first.

Fill the pan with 1.5 liters of water and salt. Add diced potatoes.

In a dry frying pan, fry the flour until creamy. Stir constantly to prevent everything from burning.

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

Add the roast to the pan.

Add mushrooms to a frying pan and fry for a few minutes.

Add to the soup along with the spices.

Dilute the flour with milk, stirring continuously during the process. Pour into the pan.

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

Serve with sour cream and herbs.

Walnuts combine perfectly with the mushroom flavor, forming a wonderful union.

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

Preparation:

Pour the chopped mushrooms with water and cook for 20 minutes.

Fry the nuts a little.

Boil diced onions and potatoes.

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

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

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

Ingredients:

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

Preparation:

Cut the potatoes into cubes.

We reserve a few mushrooms for serving and wash the rest.

Throw mushrooms and potatoes into boiling 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 you wish, while the soup is preparing, you can cook croutons in the oven as an addition to it.

Fry the previously reserved mushrooms with onions until golden brown.

Grind the soup with an immersion blender, add cream and beat everything again.

Decorate fried mushrooms with onions. Bon appetit.

Creamy soup of porcini mushrooms and melted cheese.

Easy recipe from simple products, even a novice cook will conquer it.

Ingredients:

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

Preparation:

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

We fry the onions, add mushrooms and simmer for 6 minutes, stirring during the process. Add butter and fry for a couple more minutes.

Place chopped potatoes and finely chopped carrots to cook, add salt.

If desired, throw bay leaf.

Pour some of the broth into a separate container.

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

Bring the soup to a boil on the stove, add butter and cream, stirring constantly.

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

Useful and hearty soup With chicken meat, having a dried taste.

Ingredients:

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

Preparation:

Thaw the mushrooms and wash thoroughly.

Chop onion and garlic.

Melt the butter and fry the onions and garlic in it. When the frying becomes golden, add 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.

Add porcini mushrooms to the chicken broth and cook for about 30 minutes. Then we throw in the onion, fillet and garlic. Season.

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

On last stage Pour the cream into the saucepan and stir everything carefully.

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

This creamy soup made from frozen mushrooms and beans is a source of vegetable protein that is beneficial for digestion.

Ingredients:

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

Preparation:

Thanks to the porcini mushrooms, the broth remains clear and ready dish looks damn delicious.

Rinse mushrooms with running water.

Drain the juice from the beans and puree them.

Peel and chop potatoes and carrots.

Add all of the above and cook until done.

Fry the onion completely.

Salt some of the broth into a separate container.

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

Place on the fire and season if necessary. After boiling, add cream.

We serve to the table and help ourselves.

It is best to defrost mushrooms on a paper towel. It absorbs moisture well and all you have to do is drain the mushrooms in a colander

Easy cream of mushroom soup with thyme and white wine a gourmet treat.

Ingredients:

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

Preparation:

Thaw the chanterelles and wash them. Place 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 evaporate it, stirring constantly.

Place the mushrooms and roast into the broth. And after boiling, cook for 15 minutes. When 10 minutes have passed, add thyme and cream, season to taste.

Beat with a blender to the desired consistency. And bring to a boil. Pour into plates and enjoy the taste to the fullest.

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

How to cook cream of mushroom soup

If the housewife 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 a freshly assembled version is used, the product must be cleaned and rinsed. Dried ones will have to be soaked before cooking and pre-boiled. You can freeze mushrooms yourself, and use them without defrosting so as not to lose them. useful substances and not turn them into a slippery mass. You just need to put them in boiling water.

The right mushroom soup has a thick, homogeneous consistency, but not so thick that a spoon would stand in it. This homogeneity is achieved by using a blender or food processor. When obtaining a thicker dish, the mass is diluted with liquid warm cream or broth. If the soup has cooled down and needs to be reheated, use a microwave or stove over low heat with constant stirring.

In addition to the main ingredients, the cream of mushroom soup contains: various additives:

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

What mushrooms are soup made from?

The first step to making the dish is choosing mushrooms for the soup. Fresh ingredients added to the first are champignons and oyster mushrooms. Dry or frozen mushrooms suitable for this dish are wild mushrooms. The most rich, nutritious and aromatic soups are considered to be made from porcini mushrooms and saffron milk caps. Less nutritious are milk mushrooms, boletus and aspen mushrooms.

The lowest nutritional properties has a mushroom soup made from moss mushrooms, honey mushrooms, russula, boletus, and oyster mushrooms. At the same time low calorie content for gourmets it goes well with the most attractive taste. Champignon is popular and is always available in stores at any time of the year. Only young mushrooms with plates are suitable for cooking. white and with a dome-shaped hat.

How to clean mushrooms

Before cooking classic soup Many housewives wonder how to clean mushrooms and whether it is worth processing them at all, or whether 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 clean off unattractive areas. If champignons are used, they do not need to be soaked to prevent them from absorbing water.

To prepare puree soup with a mushroom base, forest raw materials are often used, which require more careful preparation and cleaning. First mushroom stems you need to wash and clean from dirt, remove stuck debris from the caps. It is better to start with young and strong ones, leaving the old specimens for last. If the mushroom is spoiled or wormy, you can soak it in cool salted water.

For old mushrooms, in order to prepare a rich mushroom-flavored puree soup, you need to remove the pulp damaged by worms and insects and rinse them thoroughly before cooking. Cleaning always starts with the feet. Then they move on to the cap; for convenience, the mushroom is cut. Clean and young-looking specimens are scraped off top part peel - with a dry cloth or knife. The cap is washed with water, and if it is large, it is cut in half to inspect for worms.

Cream of Mushroom Soup Recipe

Having selected the ingredients and studied step-by-step photo and video tutorials on how to prepare mushroom soup, you can begin cooking. You can prepare the dish either in a saucepan or using a slow cooker, season it with spices, add dairy products for taste and roast meat for satiety. The recipe for mushroom soup can be different - it can be cream soup with cream based on white or champignons, cheese, chicken, potato.

Creamy champignon soup

The simplest lean soup with champignons dietary properties due to the use of broth not on meat, but on vegetables. It is good to eat during fasting or on a diet to keep the body in a good position without starving. The dish is served with decorations in the form of dill and croutons. For taste, you can add low-fat sour cream or yogurt. Delicious and quick recipe How to prepare the delicacy is below.

Ingredients:

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

Cooking method:

Boil whole potatoes, carrots and half an onion in water and salt over medium heat.
While the vegetables are cooking, fry the chopped onion with mushroom slices and flour in a separate frying pan, add a little salt.
Mix the prepared vegetables with the onion and mushroom frying, pour into a blender with a small amount of broth, and puree.

Creamy mushroom soup with champignons

Special rich taste and creamy aroma has a creamy mushroom soup prepared using cream. They also give the dish a lightened shade, thanks to which it looks good in the photo. The dish is served poured into plates, decorated with herbs and croutons from white bread, sour cream. Children and adults love puree soup for its 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:

Chop the onion and fry in a frying pan with oil over medium heat until golden brown. Add champignon slices there.
Peel the potatoes and cook in a saucepan with water and bay leaf.
Once ready, grind all the ingredients in a blender. Pour in the cream and beat again.

Mushroom cream soup from porcini mushrooms

The cream of porcini mushroom soup has a beautiful coffee color. It is very quick and easy to prepare. Porcini mushrooms give special taste and the rich aroma of the dish make the first dish very nutritious and healthy. In combination with chicken broth The soup becomes high in calories, so it is good for satiation. The recipe can be varied by adding cream for piquancy.

Ingredients:

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

Cooking method:

Chop the onions, wash the mushrooms, dry and chop.
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.
Pour the broth into the pan, add the onion-mushroom mixture, cook for 17 minutes over medium heat.
Pour into a blender and grind until pureed. Strain.
Return to the pan, boil, add cream, salt and pepper.
Heat for 5 minutes with constant stirring.

Cream of mushroom soup with cheese

considered original cream cheese soup with mushrooms, if you add noble blue cheese with mold. This Flemish recipe has a spicy, rich taste. In addition to its mushroom hue, the puree soup has a slight sourness and creamy aroma. Thyme added to it gives a touch of Mediterranean cuisine and looks great in photos 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:

Chop the onion and garlic, fry in olive oil until golden brown.
Peel the potatoes, cut into cubes, place in boiling broth, cook for 5 minutes. Place mushroom slices there and cook for another 10 minutes.
Add the onion-garlic frying, thyme, cook for a couple of minutes. Add salt and pepper, add crumbled cheese, stir until completely dissolved.
Puree with a blender.

Mushroom puree soup in a slow cooker

It’s easy to prepare delicious and aromatic cream of mushroom soup in a slow cooker, because you don’t need to spend a lot of time on cooking - just prepare the ingredients. Garnishing the creamy mushroom soup with a sprig of parsley or tarragon will add a special richness and nuances that highlight the creamy texture. Variations of the recipe would be replacing water with chicken or vegetable broth, adding oregano, nutmeg, sage, etc.

Ingredients:

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

Cooking method:

Rinse the champignons with running water and cut into 4 parts. Peel the potatoes, wash them, cut them into cubes. Peel the onion and cut into small cubes.
Place vegetables and mushrooms on the bottom of the multicooker bowl, pour in water. Close the lid and set the soup mode.
After finishing cooking, pour the mixture into a saucepan, pour in the cream, season with salt and spices.
Puree the mixture using an immersion blender.
Instead of a blender, you can use a food processor or rub the mixture through a sieve.
To enhance the flavor, the onions and mushrooms can be processed (fry) before placing in the slow cooker.

Cream soup with mushrooms and chicken

To make it satisfying chicken cream soup with mushrooms, you need to use the fillet to prepare the broth and add it to the creamy mass itself. This dish is high in calories, quickly satisfies hunger, and serves a great option served as the first one, will find its place in the 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:

Pour 1.5 liters of water into a saucepan, boil the chicken, cut into cubes. At this time, peel the potatoes and cut into cubes.
When the water boils, add the potatoes and boil until tender. Peel the mushrooms, cut into slices, chop the onion, grate the carrots.
Fry the champignons in a dry frying pan until the water has evaporated. Add onions and carrots, simmer for a couple of minutes, pour in cream. Cook over low heat until the mixture thickens.
Place all parts of the mixture into a blender, beat, season with salt and pepper.

Cream soup of dried porcini mushrooms

Very tasty and richly flavored cream soup made from dried mushrooms, and those who doubt how to prepare the delicacy are better off taking forest ones. The first dish looks appetizing in the photo and in real life, has bright taste. It perfectly nourishes the body. For piquancy, mustard seeds and garlic are added to the first dish. The resulting sharpness will certainly be smoothed out by the creamy taste of dairy products.

Ingredients:

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

Cooking method:

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

Creamy mushroom soup made from frozen mushrooms

Prepare delicious and aromatic creamy soup Any housewife can make frozen mushrooms. You can use any options - champignons, chanterelles, boletus, white. The main thing is not to defrost them, so that they do not spread into an unpleasant slimy puddle, but retain the elasticity of each piece. To do this, pour them directly into boiling water and cook until tender. It is good to serve the dish with parsley.

Ingredients:

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

Cooking method:

Chop the onion and carrots and fry in oil.
Pour the broth into the pan, bring to a boil, add mushrooms, add frying.
Bring to a boil, add chopped parsley.
Place everything in a blender and blend until creamy.

Mushroom soup with melted cheese

The creamy soup with melted cheese and mushrooms has a rich, creamy taste, which satisfies well and warms you up in cold weather. It has a delicate consistency and cooks quickly. Serve the dish well hot, garnishing each plate with chopped herbs and croutons prepared without eggs - simply 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:

Boil chicken broth, add potato cubes to it, boil until tender.
Grate the cheese into the broth, stir until dissolved. Grind the mixture in a blender.
Chop the onion and mushrooms for frying, place in a blender, and chop again.

Wild mushroom soup

Cream soup from forest mushrooms, prepared on the basis of . This a real delicacy, because it is prepared using dry white wine, delicate taste it is given cream and piquancy from thyme. Exquisite delicacy good served with rye croutons, sprinkle 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:

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

Video: creamy soup with mushrooms and potatoes

Porcini mushrooms are a huge pantry useful vitamins and minerals. They can be used in various types: fried, boiled, pickled, stewed. Cook soups, make salads, side dishes, main courses, combine with meat, fish, cereals and vegetables. Dishes made from porcini mushrooms turn out extraordinary, with a bright taste. Today you will be presented with mushrooms in the form of puree soup.

Puree soups are very healthy, that’s why everyone loves them very much. They can be prepared from a wide variety of products. They turn out tasty and healthy, especially if you combine them with vegetables and other mushrooms. You can add various spices, fresh herbs, cream, milk and cheeses to such soups. It turns out very tender, creamy taste cream of soup.

Mushroom soup is a puree, can be consumed by both vegetarians and people on a diet, the main thing is to choose the right combination of products.

And preparing such soups is not at all difficult, and at any time you can please yourself and your loved ones with a soup with a bright and rich mushroom taste.

How to make pureed porcini mushroom soup - 15 varieties

A light and tasty puree soup that does not require much cooking time.

Ingredients:

Carrots - 1 pc.,
White mushrooms - 300 gr.,
Onion - 1 pc.,
Potatoes - 2 pcs.,
Cream - 500 gr.,
Garlic - 1 clove,
Greens, salt and pepper - to taste.

Preparation:

Cut the onions, potatoes, carrots and mushrooms into cubes and cook until tender. At the end, add spices, herbs and grind in a blender. Then bring the puree to a boil in a saucepan and add the cream. Serve hot, sprinkled with herbs.

Soup for real gourmets.

Ingredients:

Porcini mushrooms - 200 gr.
Chicken broth - 800 ml.
Butter - 2 tbsp. l.
Wheat flour - 1 tbsp. l.
Parsley
Celery
Yolk - 1 pc.
Cream - 500 ml.
Salt, black pepper
Green onions

Preparation:

Fry finely chopped onion in butter, add mushrooms and fry for about 10 minutes. Add flour and chicken broth to the onions and mushrooms, bring to a boil, add parsley and celery and cook for 45 minutes over low heat. After cooking, remove the celery and parsley. Make puree from the soup. Add the yolk to the cream and beat until smooth. Pour into the soup in a thin stream, stir and heat the soup. Add spices. Ready soup sprinkle with green onions.

Soup with the rich taste of fresh porcini mushrooms.

Ingredients:

Porcini mushrooms - 350 gr.
Butter - 100 gr.
Flour 100 gr.
Milk 350 ml.
Yolk - 1 pc.

Preparation:

Place a few mushrooms in the broth. We pass the remaining mushrooms through a meat grinder, then simmer with butter over low heat for 25 minutes. Mix the yolk with milk and add to the mushrooms. We put it in hot soup a piece of butter, and thinly sliced poached mushrooms.

Delicious and healthy soup for the whole family.

Ingredients:

White mushrooms - 500 gr.,
Carrots - 1 pc.,
Spinach - 50 gr.,
Cream - 500 ml.,
Butter - 50 gr.,
Garlic - 2 cloves.

Preparation:

Fry the mushrooms cut into pieces in butter for about 20 minutes. Grate the carrots, chop the garlic finely, fry in a frying pan, and add spinach at the end. Mix with mushrooms and grind in a blender, then add cream and mix again. Serve the soup hot with croutons.

An unusual taste for connoisseurs of cheese and cream soups.

Ingredients:

White mushrooms 300 gr.
Champignons 300 gr.
Potatoes 2 pcs.
Cream - 300 ml.
Vegetable broth 250 ml.
Cheese "Dor-Blue" 150 gr
Onions - 1 pc.
Olive oil 2 tbsp.
Tarragon - 2 sprigs
salt, black pepper.

Preparation:

Beat the boiled potatoes until tender, add finely chopped and fried onions and mushrooms to it. Pour in vegetable broth and cook for 10 minutes. Blend with a blender until pureed. Add cream, half grated cheese, salt, pepper. Cook until cheese melts. Remove from heat and let stand for 20 minutes. When serving, garnish with tarragon and cheese.

Delicious soup from inexpensive ingredients.

Ingredients:

Porcini mushrooms, frozen - 650 gr.
Potatoes - 2 pcs.
Cream - 500 gr.
Carrots - 1 pc.
Onion - 1 pc.
Spices to taste.

Preparation:

Fry finely chopped onion in vegetable oil, add mushrooms and fry for about 10 minutes over low heat. Cut carrots and potatoes into cubes and boil. Drain half the water and add mushrooms and onions to the pan. Make puree using a blender. Place the pan on low heat, pour in the cream and add spices. Mix everything.

Quick and tasty soup.

Ingredients:

Porcini mushrooms, frozen - 700 gr.
Onion 1 pc.
Carrots - 1 pc.
Potatoes - 3 pcs.
Processed cheese - 50 gr.
Spices - to taste.
Butter - 30 gr.
Cream - 300 ml.
Parsley

Preparation:

Chop the mushrooms and onions and fry in vegetable oil, then add a piece of butter. Cut the potatoes and carrots into cubes and cook, drain half of the broth, add onions and mushrooms to the rest. Grind with a blender. Place the pan on low heat. After boiling, add the remaining butter and pour in the cream, add processed cheese and dried dill. Serve the soup with croutons and fresh parsley.

Hearty and rich puree soup.

Ingredients:

Porcini mushrooms, frozen - 400 gr.
Chicken fillet - 500 gr.
Onion - 1 pc.,
Garlic - 3 cloves,
Butter - 50 gr.,
Cream - 300 ml.
Thyme - 10 gr.
Flour -50 gr.
Spices to taste

Preparation:

Finely chop the onion and garlic and fry in butter, add flour. Cook the chicken and cut into small pieces. Boil finely chopped mushrooms for 30 minutes. Mix all the ingredients and make a puree using a blender. Add thyme, bring to a boil and pour in cream. Mix everything well.

Light and tasty puree soup.

Ingredients:

Canned red beans - 1 can
Porcini mushrooms, frozen - 600 gr.,
Porcini mushrooms, dried - 100 gr.
Dried dill - 15 gr.
Salt and pepper - to taste,
Onion - 1 pc.,
Carrots - 1 pc.,
Cream - 300 ml.,
Potatoes - 2 pcs.,

Preparation:

Fill the dried mushrooms with water and leave for an hour. Cut potatoes, onions and carrots into cubes. Boil carrots, potatoes and mushrooms until tender. Fry the onion in vegetable oil, add boiled mushrooms to it. Mash the beans with a fork. Pour excess broth from the pan with potatoes and carrots into a glass. Add beans, a mixture of porcini mushrooms and onions to the pan. Grind everything. Bring to a boil and pour in the cream.

Real mushroom taste, will not leave anyone indifferent.

Ingredients:

Dried porcini mushrooms 60g.,
Champignons 6 pcs.,
Garlic clove 1 pc.,
chicken broth 800ml.,
20% cream 200g.,
Butter 3 tbsp.
Flour 3 tbsp.
Thyme
Nutmeg
Salt, ground pepper.

Preparation:

Soak porcini mushrooms in water for an hour. Fry onions, porcini mushrooms and champignons in butter, add flour and the remaining water from the soaked mushrooms. Add chicken broth and fried mushrooms and onions to the pan. Add spices and cook for 10 minutes, make puree. Pour in the cream and heat the soup. Decorate with slices of champignons and herbs.

Quick and easy preparation.

Ingredients:

Dried porcini mushrooms 100 gr.,
Flour 2 tbsp. l.,
Butter,
Potatoes 5 pcs.,
Onion 1 pc.,
Carrots - 1 pc.,
Salt and spices

Preparation:

Rinse the mushrooms, cover with water and leave for 1 hour. Cut the onion and potatoes into cubes, and grate the carrots on a large grater, transfer to a multicooker and fry in oil in the “Baking” mode. Fry the flour in a frying pan until golden brown and add to the slow cooker. Add bay leaves, salt, spices and water there. Set the “Stew” mode and cook for 1.5 hours. After cooking, puree using a blender.

Rich, delicious soup with mushrooms and bacon.

Ingredients:

White mushrooms - 300 gr.
Potatoes - 3 pcs.,
Bacon - 1 slice
Processed cheese - 1 package
Cream - 200 ml.,
Onions - 2 pcs.,
Carrots - 1 pc.,
Flour - 1 tbsp. l.,
Butter - 20 gr.,
Water - 2.5 l.,
Salt, pepper, bay leaf

Preparation:

Cut the potatoes and carrots into cubes, add salt, bay leaf and cook until tender. Boil the mushrooms for about 20 minutes. Chop the onion and bacon and fry for about 5 minutes. Cut the boiled mushrooms into slices and add to the onion and bacon, fry everything together for about 10 minutes. Grate the processed cheese and add to the broth. Stir until the cheese dissolves. Fry the flour in butter for 5 minutes, add cream and bring to a boil. Add to vegetables and onions with bacon. Make puree.

Cream of porcini mushroom soup with quail eggs.

Ingredients:

Dried porcini mushrooms - 30 grams
Fresh mushrooms - 400 gr.,
Dry wine- 100 ml.,
Butter - 30 gr.,
Onion - 1 pc.,
Leek - 1 stalk,
Garlic 3 cloves,
Chicken broth - 1 l.,
Thyme - 2 sprigs
Cream - 200 ml.,
Quail eggs- 6 pieces
Salt, pepper

Preparation:

Pour the dried mushrooms with wine and heat on the stove, after boiling, remove from the heat and leave for half an hour. Then chop the mushrooms and fry with onions in butter, add garlic, then add chopped fresh mushrooms, simmer for about 5 more minutes. Add the flour, then add the chicken broth and the remaining wine from the mushrooms and thyme. Bring to a boil and reduce heat. Cook for 40-45 minutes, pour in the cream and after boiling, cook for another 7-10 minutes. Make puree using a blender. Before serving, you can sprinkle with fresh herbs and put two boiled quail eggs on each plate.

An unusual combination of fresh and dried mushrooms.

Ingredients:

Fresh mushrooms - 400 gr.,
Dried porcini mushrooms - 50 gr.,
Potatoes - 2 pcs.,
Onion - 1 pc.,
Cream - 200 ml.,
Butter - 20 gr.,
Garlic - 1 clove,
Mustard - 1 tsp,
Chicken broth - 1 l.,
Boiled water - 200 ml.,
Salt, pepper

Preparation:

Pour dried mushrooms with a glass of water and leave for 30 minutes. Cook fresh porcini mushrooms for about 20 minutes. Fry the onion in butter, add garlic and mustard seeds. Combine with mushrooms and fry for about 15 minutes. Cut the potatoes into cubes, put them in a saucepan, add fried onions and mushrooms, add chicken broth, salt and pepper. Cook until the potatoes are ready. Make puree. Serve hot.

Soup with unusual crackers drizzled with truffle oil.

Ingredients:

White mushrooms 120 gr.,
Champignons 100 gr.,
Shallots 4 pcs.,
Celery root 80 gr.,
Potatoes 120 gr.,
Parsley 5 gr.,
Butter 20 gr.,
Water 250 ml.,
Salt, black pepper to taste
Cream - 200 ml.,
Crackers 10 gr.,
Truffle oil.

Preparation:

Cut the onion into cubes, cut the champignons and porcini mushrooms into slices and fry in butter. Cook potatoes and celery until tender. Combine with onions and mushrooms, add warm cream and bring to a boil. Making puree. Cut the bread into cubes, sprinkle with salt and spices, place in a frying pan or oven to dry, and sprinkle with truffle oil. Pour the soup into bowls, sprinkle with finely chopped parsley and croutons.

Why do we freeze mushrooms? Of course, so that in winter, when you open the freezer and defrost the product, you can inhale that distant smell of summer, pine needles, moss and, of course, enjoy a dish of summer forest gifts. What frozen mushrooms can be used to make soup? Almost any. Mushroom soup made from frozen honey mushrooms and frozen porcini mushrooms, the recipe for which is very simple and accessible, turns out remarkably aromatic. And anyone in general recipe for delicious mushroom soup made from frozen mushrooms- this is always very, very appropriate on any table.

In addition to ordinary forest mushroom soups, which are certainly very tasty and healthy, there are also famous puree soups - tender and original. And every cook will sooner or later want to cook this dish.

Mushroom puree soup: recipe from frozen mushrooms

Mushroom soup made from frozen porcini mushrooms- this, of course, is just a royal dish, recipe Each family has its own, but there are still main points that give a special flavor to this dish.

Ingredients for frozen mushroom soup:

Frozen mushrooms - 350 grams.
Medium carrot - 1 piece.
Onion - 1 medium.
Vegetable oil - approximately 30 ml.
Potatoes - 250 grams.
White bread - 2 slices.
300ml water.
Greens, pepper, salt, bay leaf.

Recipe for making mushroom soup from frozen mushrooms

Since we are making puree soup, firstly, everything must be well chopped, and secondly, well cooked. That's why:

We grate the carrots on a fine grater and put them in a frying pan. Cut the onion into small cubes and add it there. Sauté everything thoroughly until soft and golden brown.

Meanwhile, cut the thawed mushrooms into small cubes, cut the potatoes into small cubes and put it all to cook in a saucepan over medium heat. The recipe for puree soup from frozen mushrooms is not particularly quick, firstly, because the mushrooms must first be thawed, and secondly, because such a soup is simmered rather than boiled.

When both the mushrooms and potatoes are completely ready, add sautéed carrots and onions, salt and pepper. Then everything in the broth is crushed with a blender, and the puree soup is poured into plates, sprinkled with dried white bread croutons and decorated with parsley.

Frozen puree soup, the recipe for which we have just learned, is a wonderful, satisfying, very tender and healthy dish.

Read also interesting topics:

Soup - puree of frozen porcini mushrooms - it has exquisite taste lunch dish not only beautiful, but also perfectly digestible.

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

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

Description

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

A delicious puree soup is made from mushrooms frozen for the winter, which has become a classic in the cuisines of many countries around the world. Look interesting recipes with mushrooms: .

Calorie table

Ingredients:

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

Step-by-step preparation:

Sauté the onion, cut into small cubes, in butter until golden brown. Possibility of frying sunflower oil , however, this will not give the specified color.
Add half a glass hot water, And simmer over low heat until transparent, so that the stewed onions impart an onion flavor to the soup.
Boil two liters of water in a saucepan and pour the frozen mushrooms into it. Mushrooms should not be thawed beforehand..
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 take into account that when frozen, mushrooms will lose volume, so they must be boiled in salted water, dried, and, packaged in bags, placed in the freezer.
Boil the mixture again remove the foam from it, which will be quite a lot, but its benefit is that it will concentrate 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.
Peel raw potatoes and cut into bars. Put it in a saucepan with the mushrooms, boil, and add salt all together. Potatoes should be cut into equally sized pieces if possible., as this will ensure even cooking.
In the resulting broth add fried onions.
Mixed cook until potatoes are ready(approximately 15 - 20 min.).
Mushroom broth pour through a colander into a separate bowl.
Grind everything in a blender in parts, adding mushroom broth to them. If you have an immersion blender, it will allow you to grind food directly in the pan.
It is better to add mushroom broth in small portions, in order to obtain a puree soup of the desired thickness.
Finally add cream and stir the resulting mixture until smooth.
Place the container on the burner and heat the soup back to a boil, turn off, do not boil.
Pour into soup or broth bowls, sprinkle with fresh herbs and serve.
Decorate with finely chopped mushroom pieces, this will give the soup an even more appetizing look.

Take note of a few healthy and healthy recipes. delicious puree soups from various vegetables: (with , with ), or , .

Despite the fact that the recipe for making this soup is simple, several basic secrets and rules should be taken into account, following which you will be able to prepare perfect soup– porcini mushroom puree.

When preparing porcini mushroom soup, Don't overuse spices. Boletus mushrooms, like other forest mushrooms, have a very strong and specific aroma. The spirit of spices is also extremely strong, so you should not mix them. It is better if the mushroom soup has its own mushroom smell.
If when preparing the ingredients of the soup cut them into equal pieces, the cooking process will be uniform Moreover, this soup is easier to chop.
If desired, cream in soup can be replaced with milk or sour cream.
Also You can add 2 - 3 egg yolks to the soup mixed with cream and butter - however, the soup is not boiled with eggs.
Soup - puree usually served with rye croutons or crackers– it’s extremely tasty. Therefore, you can get bread ahead of time and make croutons or crackers out of it.
Sometimes puree into soup put small piece butter. It will give the soup an additional delicate flavor and a nice appearance.
Cream soup best to cook 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 fact that there are potatoes in it, the soup may thicken, or pureed foods can become sediment in the soup.
If the soup must be stored, so that the mushrooms and potatoes do not become sediment, add flour lightly fried in butter to the broth and cook for 20-30 minutes.
It’s better not to fry boletus mushrooms for soup, although such recipes exist.