Recipe for cream of frozen porcini mushroom soup. Mushroom soup with cheese

Calories: Not specified
Cooking time: Not specified

Who doesn't love hot, freshly brewed mushroom soup? I don't think there are any like that. But not many housewives know how to cook it. That is why I have prepared a detailed and step-by-step recipe with a photo of mushroom puree soup made from frozen mushrooms. Its preparation will not take you that much time, and looking at the result, your appetite will instantly wake up. How much admiration this soup evokes from everyone gathered at the table! My family happily eats mushroom soup and thanks me for a wonderful dinner. It is very convenient to cook soup from frozen mushrooms, because you can take them out of the freezer at any opportune moment and prepare a tasty and nutritious dinner. When there is bad weather outside and the body simply requires a hot drink to warm up, then cream of mushroom soup will be the most suitable dish. Mushrooms can be bought frozen in the store, or you can purchase them in the fall variety of mushrooms, wash them, dry them, cut them into medium pieces and simply... In winter, a bag of frozen mushrooms is always useful.




- frozen mushrooms – 250-300 grams;
- potatoes – 2 pcs;
- carrots – 1 piece;
- white onion, onion – 1 piece;
- butter – 30-40 grams;
- salt - to taste;
- cream 20% - 80-100 grams;
- water – 1.5 liters.

Recipe with photos step by step:

I defrost the mushrooms and put them in a saucepan along with a piece of butter. I fry the mushrooms until a characteristic aroma appears.




After this, I add chopped vegetables to the mushrooms: onions and carrots. I chop the onion into small squares, and grate the carrots through a fine, thin grater. Mushrooms with vegetables should warm up and lightly fry.




I peel the potatoes, chop them into long pieces and put them in a saucepan.




Immediately pour water over all the ingredients to form a broth. I turn up the heat a little more and bring it to a boil. I reduce the heat and wait until the potatoes begin to boil. Salt the soup to taste.






When the soup is ready, I mean the potatoes are cooked, pour in the cream. I simmer the soup over low heat for about 7 minutes.




Blend with a blender until pureed.




I remove the soup from the heat and pour it into bowls.




I serve the puree soup to the table, garnish with pieces of mushrooms and a sprig of dill.






Bon Appetite!
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Mushroom soup- soup, where the main component of the dish, of course, is mushrooms. Mushroom soups exist in many national cuisines. They have been cooked since ancient times in every country where mushrooms grow, so it is difficult to name the exact date of the invention of this first dish. Mushroom soup is prepared from fresh, frozen or dried mushrooms. Most often they use champignons or oyster mushrooms, which today are sold all year round. Wild mushrooms are also no less popular.

Mushroom soup is divided into several types: classic, cream soups and puree soups. The first ones are cooked in the usual way, second - first the products are fried, then crushed with a blender and mixed with mushroom broth with cream and butter. And puree soups are prepared using the same technology as cream soups, only without cream and butter.

How to cook mushroom soup

To cook delicious soup, you should know that all mushrooms manifest themselves differently in soups. The most nutritious, rich and aromatic soups are those made from porcini mushrooms or saffron milk caps; less nourishing and rich from milk mushrooms, boletus and boletus, and even less bright taste have soups made from autumn mushrooms, moss mushrooms or blue russula. And the least nutritious soups from hanger mushrooms, butter mushrooms and green russula.

Mushroom soups are prepared in broth, which is obtained during cooking. They may include the most different ingredients: potatoes, carrots, onions, celery, noodles, porridge - buckwheat, pearl barley or oatmeal. Soups are also prepared with beans, pumpkin, prunes, eggplant, zucchini, Beijing and seaweed. Very tasty mushroom soups with shrimp or spinach.

In cooking, mushroom soups are considered gourmet dishes gourmets, while they are express dishes that are prepared in 30 minutes. However, to make it excellent, you must master all the subtleties and secrets of cooking.

Secrets of making aromatic mushroom soup

• Fresh mushrooms are added to the soup, raw or fried in oil. The roasting process will reveal everything unique notes mushroom aroma.

• Dried mushrooms are pre-soaked in boiling water for 1 hour, preferably overnight, this will help to reveal their taste. In this case, the liquid in which the mushrooms were soaked is not poured out, but is filtered and added to the pan to make the soup richer.
• Frozen mushrooms are dipped in boiling water without defrosting and boiled.
• For 3 liters of water, use 1 cup of dried mushrooms, then the soup will be rich.
• Quantity fresh mushrooms should be the same in volume as the vegetables used.
• The combination of pickled and salted mushrooms will give the soup a refined taste.
• The bouillon cube can be replaced with dried mushrooms ground into powder, then the soup will be more satisfying and dense.
• Mushroom soups go well with many spices, such as black pepper, basil, cumin, garlic, rosemary, thyme, etc. However, despite such diversity, you should be very careful with spices, otherwise they can spoil and clog the natural mushroom aroma and taste.
• 2 tbsp will help to thicken and add density to the soup. pan-fried flour or semolina. The products are first diluted with 200 ml of broth, and then added to the main mass.
• French chefs claim that mushroom soup will fully open only after 3 minutes of strong boiling at the end of cooking and steeping for 20 minutes.
• The classic serving of mushroom soup is with croutons, herbs and sour cream. Add sour cream and garlic sauce separately.
• So, you know all the subtleties, now let's take a closer look at how to cook delicious mushroom soup.

  Mushroom soup made from frozen mushrooms

  Frozen mushrooms can be used those that you find in the supermarket, for example, porcini mushrooms or boletus mushrooms. They are all useful and valuable sources vegetable protein, and the broth is flavorful and satisfying. And if you want to make a soup with more calories, then cook it with meat broth. For dietary option cook in water.

  • Calorie content per 100 g - 45 kcal.
  • Number of servings - 2
  • Cooking time - 35 minutes

  Ingredients:

  • Frozen mushrooms - 300 g
  • Salt and pepper - to taste
  • Potatoes - 1 pc.
  • Leek - 1 pc.
  • Butter - 20 g
  • Carrots - 1 pc.
  • Drinking water - 1.5 l

  Making frozen mushroom soup:

  1. Cover the mushrooms with water and boil for 15 minutes.
• Chop the potatoes and add to the mushrooms.
• Fry chopped carrots and leeks in oil and add them to the soup.
• Cook the food, covered, until the vegetables are soft. At the end of cooking, add salt and pepper.

Mushroom champignon soup

Fragrant, delicious champignons, will conquer the hearts of the most discerning gourmets! Easier than cooking with them delicious soup there is nothing, because they are easy and quick to prepare, and most importantly, they are safe for health, in comparison with forest ones.

Ingredients for champignon soup:

• Onion - 2 pcs.
• Champignons - 20-25 pcs.
• Butter - for frying
• Potatoes - 2 pcs.
• Salt and pepper - to taste
• Pasta - 2 handfuls
• Carrots - 1 pc.

Preparation:

1. Slice the mushrooms and add drinking water and cook for 1 hour.

• Fry chopped carrots and onions in oil until soft.
• After an hour, add chopped potatoes, fried vegetables and pasta to the mushrooms.
• Season with salt and pepper and cook until all ingredients are cooked.

Mushroom soup made from dried mushrooms

The easiest way to prepare mushrooms for future use is to dry them. In addition, in dried mushrooms save everything useful substances, microelements, and most importantly, the aroma is revealed richer and they are easier to digest by the body. Such mushrooms are stored in a dry place in glass jar, cardboard box or paper bag.

Ingredients:

• Dried mushrooms - 70 g
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Salt and pepper - to taste
• Carrots - 1 pc.
• Drinking water - 1.5 l
• Butter - for frying

Step-by-step preparation:

1. Pour 200 ml of boiling water over the mushrooms and leave for half an hour. After that, when they swell, cut them and put them in a soup pot to cook. Pour in the water in which they were soaked.

• After 20 minutes, add the chopped potatoes to the mushrooms.
• After 10 minutes, add the chopped onion and carrots, which have previously been sautéed in oil.
• Add salt, pepper and cook the soup until the potatoes are ready, then let it brew for a while.

Mushroom soup with cheese

Thick and hearty soup with mushrooms and cheese is especially relevant with the arrival of the first cold weather. He may become the most current dish throughout the winter.

Preparation of mushroom soup with cheese:

1. Cut the potatoes and set them to boil.

• Chop the champignons, grate the carrots, chop the onion. Fry the ingredients in oil for 3-4 minutes and add to the potatoes.
• Season with salt and pepper.
• Grate the cheese and add to the soup when all the ingredients are ready. Turn the heat to low and stir until the cheese is completely melted.

  Mushroom soup with processed cheese

  Delicious nutritious and delicious mushroom soup with processed cheese perfectly warms on a chilly autumn evening. A win-win combination of mushrooms and creamy note will not leave anyone indifferent.

  Ingredients:

• Oyster mushrooms - 500 g
• Carrots - 1 pc.
• Processed cheese— 200 g
• Onion - 1 pc.
• Salt and pepper - to taste
• Butter - for frying
• Garlic - 1 clove
• Preparation:
  1. IN butter sauté grated carrots, chopped mushrooms and onions until golden.
• Place the roast in a soup pan, pour in 1.5 liters of filtered water and cook for 4-6 minutes. Season with salt and pepper.
• Grate the processed cheese, put it in the soup, boil and stir well until completely dissolved.
• At the end of cooking, season the soup with garlic squeezed through a press.

  Cream of mushroom soup

  Taste and aroma cream of mushroom soup will conquer everyone who tries it. The ideal consistency of the dish should be thick and homogeneous.

  Ingredients:

• Chicken broth - 600 ml
• Wheat flour - 2 tbsp.
• Champignons – 500 g
• Cream 20% – 200 ml
• Salt and pepper - to taste
• Butter - 40 g
• Preparation:
  1. Chop the champignons and onions and fry in oil until soft for 15 minutes, season with salt and pepper.
• Pour 1/3 of the broth into the fried mushrooms and onions and grind them in a blender until creamy.
• Melt the butter in a soup pot and fry the flour for 1.5 minutes.
• Place the chopped mushrooms into this pan, pour in the broth and boil. Cook for 7-8 minutes.
• Pour in the cream, boil and remove the pan from the heat.

  Mushroom soup puree

  The photo shows mushroom soup in wholemeal bread

  Hearty and hot puree soups are easy and quick to prepare. The main thing is the correct combination and combination of products.

  Preparation:

• Fry chopped onions and mushrooms in oil until golden.
• Place the chopped potatoes in the chicken broth to simmer.
• Place the fried mushrooms in a saucepan, add salt and pepper and cook until the potatoes are cooked.
• Place the finished products into a blender and blend until smooth.
• Return the chopped vegetables, pour in the cream, salt and pepper and heat the soup for 3-4 minutes.
• Ready soup leave for 5 minutes.

Puree soup is prepared from pureed vegetables, cereals, mushrooms, meat, poultry and fish. It's thick nutritious dish, which has excellent taste and no less beautiful appearance.

It is absorbed by the body much better than regular soup. And therefore all its variants are used in dietary and baby food. Such options are not only healthy, but also quite high in calories.

They are quite easy to prepare. Meat, vegetable and mushroom broths. Vegetables are boiled and pureed using a blender. To give them a creamy consistency and a richer taste, cream, sour cream, milk, egg yolks or butter are added. The first dishes with their addition have a creamy structure and are called that way.

In Russia they are prepared from peas, lentils, spinach, cauliflower, and of course mushrooms.

Our region is too rich in them! Which of them just don’t grow in the vast expanses of our vast country. Starting from early spring and ending with the first snow, they can be collected in the forest.

We collect and prepare, and then prepare delicious rich firsts dishes, one of which we will prepare today.

Since we love to cook with them not only in season, but also in winter and spring, we dry and freeze them. I already told you how to cook it in one of the notes. There are also new articles where you can read about recipes from mushrooms.

First courses made from fresh representatives of the forest kingdom are also very tasty, especially in the form of puree. And the most delicious ones, of course, come from the noblest representatives of this class - the whites.

We will cook from them today. I froze quite a lot of them, it was a fruitful year! Therefore, I will cook from my own.

But if you don’t have exactly white ones, then it’s okay, absolutely any will do. For example, champignons. They make simply great-tasting thick first courses.

Cream of porcini mushroom soup - step-by-step recipe

We will need for 5 - 6 servings:

• frozen porcini mushrooms – 500 gr
• potatoes - 3 pcs.
• onion - 1 pc.
• cream 30% - 150 ml
• salt - to taste
• butter - 50 g

Preparation:

1. Cut the onion into small cubes and fry in butter until golden brown. You can fry with vegetable oil, but butter gives simply an amazing aroma, delicate and rich taste.

If you cook, for example, with champignons, you can also fry them together with onions. But for whites this is not a mandatory procedure at all. Although, as an option, you can use it, it will also be tasty.

2. Add half a glass hot water, and without reducing the heat, continue to cook first, and then fry again, until transparent.

This will allow the onion to steam more intensely and release all its flavor into the soup.

3. Pour 2 liters of water into the pan. Bring to a boil and add frozen mushrooms. There is no need to defrost them for this, so that they do not soften and become soggy.

Before freezing them, I already thoroughly peeled and cut them so that they took up less space in the freezer.

By the way, they cannot be washed before freezing; you only need to clean them with a knife, removing dirt, leaves, needles and other forest debris.

4. Bring to a boil again, constantly skimming off the foam. Quite a lot of it will form, and forest debris will float up with it if it remains during cleaning.

Once it boils, it will be easier to remove the foam, as the cut pieces will begin to slowly sink. When all the foam has been removed, cook for 5 minutes.

5. Peel the potatoes and cut into cubes. Place it in the pan. Let it boil, add salt to taste.

Although we will subsequently grind everything into puree, we must try to cut the potatoes into equal pieces. This is necessary for uniform heat treatment.

6. Add fried onions to the broth.

7. Cook everything together until the potatoes are ready, about 15 - 20 minutes.

8. Drain the broth using a colander. Save the broth.

9. Place part of the cooked mass in a blender bowl, add a little broth and grind until pureed. Place the puree in a saucepan and put the next part into the blender bowl again and grind it.

Add a little broth to each part to make it easier to puree the mass.

If you have an immersion blender, then you can grind the whole mass at once, right in the pan.

10. When all the parts have been pureed, add the remaining broth. Add it better in parts, this is necessary in order to get puree soup desired consistency. It shouldn't turn out too thick or too runny.

11. All the remaining broth was gone. When you have combined the broth and puree, add cream and beat the resulting mass until smooth. It is better to use rich country cream 30%. Now they sell dairy products directly from farms. Their cream is just what you need.

12. Put the pan on the fire and bring the mixture to a boil again, but do not boil. The maximum time that can be kept on fire is 1 - 2 minutes, and then on a very low setting.

13. Immediately pour into plates, garnish with fresh herbs and serve.

You can also decorate with beautifully chopped pieces of mushrooms. This way the dish will look more attractive.

Features and secrets of preparing soups in the form of puree

Although preparing such a dish is quite simple, it is still worth knowing a few basic secrets and rules, following which you will always succeed delicious first dish.

• In the process of preparing a dish from forest mushrooms, don’t get carried away with spices. White ones, and in general all other forest representatives of this class, have a very strong aroma. Spices have their own smell, and they can overpower the natural aroma. And if we cook a certain version, then it is better that it has a certain smell.
• If you are cooking the first dish from dried mushrooms, then they should be soaked in water room temperature for 2 - 2.5 hours. Subsequently, you can cook them in the same water.
• When preparing the ingredients, try to cut them into equal pieces, this is necessary for even cooking. If some pieces turn out to be larger, they will not be cooked through, and subsequently they will be more difficult to chop.
• Instead of cream, you can add milk or sour cream to the soup.
• You can also add leison to it , which is made from egg yolks and milk (or cream). And you can prepare it this way: 2 - 3 egg yolks Place in a small saucepan and, stirring continuously, gradually pour in 3/4 cup of hot milk or cream. Strain the mixture through a sieve and add to the contents, stirring with a spoon. After adding the lezone, you no longer need to boil the soup.
• After cooking, some of the mushrooms can be left whole and decorated ready dish.
• The puree soup is very tasty with croutons. Therefore, you can purchase a loaf in advance and make croutons. You can see how to cook them deliciously and correctly.

• You can add a little butter to the finished dish. It will add an additional note of taste and a pleasant appearance.
• This first course is best prepared for one meal. If it's left the next day, it won't taste the same as fresh. Since we have potatoes in the composition, it may thicken.
• Or, on the contrary, pureed products may settle in the broth. To prevent them from settling, add flour lightly fried in oil to the broth and cook for 20-30 minutes.
• If you are preparing champignon puree soup, then it is very unusual taste will give a handful of added walnuts. This recipe is on the pages of my blog and can be found in more detail by following the link to the article ““.
• Before cooking, it is better to pre-fry the champignons along with the onions. It is better not to fry wild mushrooms. Although such recipes exist.

As you probably noticed, preparing such a mushroom dish is quite easy. And the dish turns out to be satisfying, healthy, and, I would even say, delicious. It is no coincidence that in the best European cuisines, such as Greece, Italy and France, in their best restaurants You can always order them from the proposed menu.

In many countries of the world, puree soups are gastronomic business cards. So, in France, the famous vichyssoise is known throughout the world — onion soup, cooked in chicken broth, from different varieties onions, with the addition of cream.

Miso soup, already known to everyone, is the favorite dish in Japan. The Japanese eat it for both lunch and dinner. Its composition is quite complex, and we will not dwell on it now.

In the East, such variants of first courses are prepared with rich meat broths, With a large number spices, hot to taste. So in Turkey, chorba, which is made from lentils, is very popular. It is prepared in all establishments catering, and it tastes different everywhere.

In Finland, the Czech Republic and Belgium, puree soups are prepared using beer.

And we can easily prepare any of them in our kitchen.

Bon appetit!

Hello!

On the agenda today universal product. And we'll talk about mushrooms. Or more precisely, how to prepare pureed mushroom soup at home. As we know, there are a wide variety of mushroom species. They are divided into edible and inedible. Of course, we will cook from the first option. A little humor.

Delicious champignon soup: made from fresh mushrooms

Making mushroom soup is a pleasure. It can be described in three words: easy, fast and simple. Great option dishes for lunch. Let's look at the whole recipe step by step.

Ingredients:

• Fresh champignon mushrooms - 500 grams
• Potatoes - 4 medium pieces
• Onions, carrots - 1 piece each
• Bay leaf - 1 leaf
• Salt, pepper to taste
• Olive oil

Preparation:

1. The first thing we do is prepare the products. Chop carrots and onions. Peel and cut potatoes small cubes.

You don’t have to wash the mushrooms, just wipe them with a napkin. You just need to remove the dirt. They will roast well. They will not be soft and limp and leak water. Because it is known that champignons quickly absorb water. They are made so watery and not very tasty.

You can cut the carrots into stars. Our dishes should be not only tasty, but also beautiful.

2. Now we need a frying pan. I will use a ceramic pan. Pour in vegetable oil. Add chopped carrots and onions. And slightly extinguish. There is no need to fry it too much. Cooking with olive oil. It makes it very fragrant. You can also use sunflower ones. These are the tastes of each individual cook.

We are currently using green onions. But you can take onion. We added the white part for frying, and will add the green part a little later.

3. In just a minute, add the mushrooms. You don't need to fry it for long either. We also dim it slightly.

Instead of mushrooms, you can use wild ones.

Making mushroom soup: an addition to this recipe

In the meantime, I want to give you one more recipe. My mother used to cook, then she taught me. It is good for children. This is puree soup. We do everything the same way as described during the preparation process. How to cook soup, pass it through a blender. The thickness can be adjusted with boiling water. If you want, add light cream. Then pour into portioned plates. And separately fry a little more mushrooms in a frying pan with a small amount of onions and carrots. Then place the fried mushrooms on plates. This is done so that it is both beautiful and tasty. And when your family or guests eat, they will see what the soup is made from. This way there will be fried mushrooms and herbs on top. Looks very tasty!

Let's move on

4. After some time, the mushrooms were stewed and not cooked through. They have decreased in volume. They became like caramel. Nothing was added to the saucepan, not even water. That's how much moisture our champignons let in, that's how much they have.

We throw potatoes. Now fill with boiled water. The amount of water depends on your preference. If you want it thicker, add less water. And vice versa. We throw bay leaf. And salt to taste.

We wait until it boils. Close the lid. Cook for about 10 minutes, but make sure the potatoes don’t get overcooked. Keep an eye on this.

Potatoes should be small cubes. Try not to make it small, but also not to be large. You can also add any other seasoning if desired.

5. Turn off the fire or like I have an electric stove. But remember, electric ones take longer to cool down. Therefore, you need to move it to another section, otherwise it will continue to boil for some time. Add the chopped green part of the onion. Stir. Let the soup steep for a couple more minutes. And you can pour it into plates.

There are different soups. I recently came across interesting recipe. In the article, the author describes the preparation of pea soup with smoked ribs. By nature, I always put every recipe through myself. And I can assure you that it turns out very tasty. Pea soup It's already delicious on its own. But if you add some ingredients, it will enhance it many times over. taste qualities. Try it and write down in the comments.

Mushroom puree soup with addition: + homemade croutons

The analysis of recipes continues. Let's improve the previous one. This time we will prepare puree soup. Actually recipes large number, if we talk about soups.

We will need:

• Champignons - 300-400 grams (2 large potatoes)
• Chicken broth
• Potatoes - 300 -400 grams
• Onion - 200 grams (1 large onion)
• Salt, pepper to taste
• Cream or milk

Step-by-step cooking process:

1. Peel the potatoes. We used champignon mushrooms as a basis. In principle, you can use frozen ones. There should be as many mushrooms as there are potatoes. You can adjust the proportions yourself. For a creamy taste we will use milk or cream.

And yet, creamy soup is always associated with croutons. If you were unable to buy ready-made croutons or couldn’t find them, you can make them from a loaf or regular bread. We will do it in a frying pan, or better yet, in the oven.

First of all, let's cook our potatoes. But before that, cut it into slices. Add a little salt. Fill with water for now. And put it on the fire to cook until the potatoes are soft.

2. Next thing we'll do is croutons. In our case, we take a loaf. Cut off the crusts. And cut it into small cubes. You don't need much, because we'll fry it in a frying pan. Grease the frying pan with a small amount of vegetable oil. Place the chopped loaf on it. And salt well on top.

If you wish, you can add some spices, seasonings. We'll add paprika.

Now over medium heat we simply dry the loaf pieces. There is no need to fry them, periodically stir them, stir them, etc. Keep it on the fire until the croutons become dry and crispy.

3. Let's take on our mushrooms. Wash and cut into slices. It doesn’t matter what size we cut it, we will still puree them. We will fry them together with onions. Cut the onion into half rings.

Throw onions into a hot frying pan. Fry it until translucent. Add champignons. And fry all this together until the mushrooms are soft. They still need to be salted a little.

We make a homogeneous mass from the finished products

4. During this time, we cooked potatoes. The croutons are dry. Now drain the water from the potatoes. And we make puree out of it.

You can either put the mushrooms through a blender. Or pour it into the potatoes and also crush them with a masher. And so, throw the fried mushrooms and onions into a blender and grind until homogeneous mass. If it turns out thick, add a little chicken broth.

Add mushroom slurry to mashed potatoes. Pour in a little chicken broth. And additionally grind with an immersion blender.

5. For a creamy taste, add a little milk. And we continue to work with the blender.

6. Dilute the rest with broth. And you can taste for salt. And it's time to add black pepper.

You can even add cheese to this soup if you want an even creamier taste.

Now we put it on the fire, since the broth and milk were at room temperature. You need to heat the soup, but do not bring it to a boil. And the puree soup can be poured into bowls. Decorate with pieces of mushrooms and croutons. Sprinkle herbs on top. Bon appetit!

Step-by-step recipe for frozen mushroom soup

I want to show you another quick and delicious recipe soup

Ingredients we will need:

• Potatoes - 3-4 medium sizes
• Carrots and onions - 1 piece each
• Cup of vermicelli
• Packaging of frozen mushrooms (in our case, honey mushrooms)

Cooking:

1. Clean our vegetables. Then rinse them thoroughly and cut into arbitrary pieces. Carrots can be grated.

It is advisable to take more onions. Mushrooms go very well with it. And the soup will show its taste very well.

Cut the potatoes into cubes. Not very small. Carrots will look beautiful if cut into rings and half rings. We also cut the potatoes into half rings.

Transfer the potatoes into a saucepan. Fill with water and turn on the fire. Let it boil slowly.

2. Prepare the mushrooms. There is no need to defrost them. Pour into a colander. And rinse well in water, but so that they do not have time to melt. Now the mushrooms are prepared. We washed off all the ice, possibly even dirt, from them.

3. Now fry them together with onions and carrots and then add them to the potatoes. Take a frying pan. Pour in vegetable oil. We lay out the pre-prepared vegetables. Fry them over medium heat for 2-3 minutes. At this stage you can add a little salt.

4. When the onion releases juice and becomes slightly transparent, you can add the mushrooms.

If you use other mushrooms, such as boletus or porcini. Look at whether they were subject to heat treatment. Mushrooms are usually blast frozen. Therefore, they will need to be boiled first.

But you don’t need to do this with honey mushrooms. That's why we chose them. Add the amount of mushrooms to your taste. If you like rich soups, then of course add more.

Remember! There should be as many mushrooms as there are vegetables.

Let's fry vegetable mixture 5-7 minutes.

5. While we were frying the mushrooms and vegetables, the potatoes almost boiled. Add mushroom mass to it. A little salt. And cook for 10-15 minutes until the potatoes are cooked through.

6. All that remains is to add the vermicelli. Can be used rice cereal, even buckwheat. Mix. If you think thick soup, then you can pour in some more water. Cook for a couple of minutes and the soup is ready.

Pour the finished soup into plates. Sprinkle some greens on top. AND quick soup prepared from frozen mushrooms! Bon appetit!

Mushroom champignon soup: melted cheese to the rescue

I left it for last super recipe. Not only mushrooms are used as a basis, but also chicken meat. Yes, yes, we will make chicken soup. And when combined with cheese, it’s just a bomb. I suggest you take a look.

We will need:

• Potatoes and champignons - 300 grams each (Potatoes - 5 medium pieces)
• Chicken fillet— 500 grams
• Processed cheese - 3 pieces
• Onions - 1 onion
• Medium carrot - 1 piece
• Vegetable oil (for frying)
• Greens - dill, parsley, onion
• Salt, pepper to taste

Preparation:

1. The first thing we start with is putting some water to boil. Peel the vegetables first. Cut the peeled potatoes into cubes. Now we send it to the water. Bring to a boil.

2. Now cut the chicken fillet. You can use cubes or straws. You have two options, either fry it, or throw it in water and let it cook along with the potatoes. At the moment we will fry. Now we send the chopped fillet to a split frying pan. At the same time adding vegetable oil for frying. You can fry until golden or just white.

3. Meanwhile, let's take care of the mushrooms. We will cut them into slices so that the soup looks beautiful and so that the mushrooms can be felt.

Note: take soft, tender processed cheese. So that they melt. If you take such as, for example, “City” or “Russian” cheese, then it may not melt in your soup.

4. Our chicken is almost ready. Let’s not waste time, prepare the onions and carrots for frying. Finely chop the onion and pass the carrots through a coarse grater.

5. Chicken meat is ready. Now let's go to the potatoes. And after 5-7 minutes, add the mushrooms, because it cooks quickly.

6. Do the frying. Pour a little vegetable oil into the frying pan, literally 2 tablespoons. First, fry the onion. Once it becomes transparent, add the carrots. Once it has cooked a little, cover with a lid and turn off the heat. Let him wait his turn.

7. Add mushrooms to the fillet with potatoes. Let the potatoes cook until the potatoes are done. In the meantime, let's grate the cheeses. We do everything quickly, saving our time.

Please note that we have not salted anything yet. To make potatoes cook faster, you don’t need to salt them.

8. Rub on coarse grater cheesecakes.

To make it easier to grate, place the curds in the freezer for 5-7 minutes.

9. Potatoes and fillets are ready. Place the cheese into the pan. And we immediately send the frying. In principle, our soup is ready. Salt and pepper to taste. Mix. And lastly, add the greens.

10. The soup is ready. Pour into plates and can be served.

Step-by-step video: preparing dietary mushroom soup (for weight loss)

We present to your attention a simple and easy recipe.

Dear reader, I want to thank you for your attention. If you are reading these lines, it means you liked the article. In it we sorted out step by step recipes with photos of wonderful mushroom soups in various variations. Were involved as fresh mushrooms, and frozen. Chicken meat and processed cheese were served as additions. They even cooked it with croutons. But one thing we definitely learned is that such soups turn out very tasty. And they cook quickly.

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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:

• White 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, until 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. Sprinkle the finished soup with green onions.

Soup with rich taste 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 made 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 on vegetable oil, add the 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 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, pour 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.