Recipe for mushroom cream soup with cream. Champignon soup

Many people like the incomparable aroma and delicate velvety taste of mushroom soup. Making mushroom mushroom soup from champignons is not difficult at all, any beginner can handle the preparation. The main thing is to have a blender on hand so that you can grind the cooked food to a puree state.

You can make mushroom puree soup from fresh or frozen mushrooms. Now this product is available all year round, so there will be no problems with the acquisition of the main ingredient.

Champignons contain few calories, so the soup can be made dietary. Zucchini or broccoli can be used as an additive to dietary soup. But if you add potatoes, cream, processed cheese to the composition, then the calorie content of the dish will increase significantly.

How to choose products for your soup? First of all, you need to buy champignons. When buying fresh mushrooms, give preference to young, small ones. There should be no dark spots on the surface of the mushrooms.

You can cook the soup in water or in advance cooked chicken or meat broth. For greater satiety, you can put boiled meat or chicken cut into small pieces in the puree soup. If you want to make a vegetarian soup, you can use a vegetable broth.

Interesting facts: champignons are the first type of mushroom that people have learned to grow artificially. The name came to us from the French language, the word "champignon" is translated very simply - "mushroom".

The classic recipe for mushroom soup

For starters, you should learn how to cook mushroom soup using a classic recipe. This version of the cream soup is being prepared. We will master the preparation of a basic dish, it will be possible to make changes to the recipe.

500 gr. fresh champignons;
2 onions;
2 tablespoons flour;
40 gr. butter for frying flour and another 20 gr. for frying mushrooms and onions;
2 cups low-fat chicken stock
1 cup cream
spices and salt to taste.

It is more convenient to cook in a saucepan with a thick bottom. Put butter in a saucepan, melt. Then add flour, stir and fry for a couple of minutes. Then gradually pour in warm, but not hot broth, stirring vigorously so that no lumps form. Bring to a boil.

Fry finely chopped onions in a separate frying pan in butter. Do not fry it until the color changes, it just needs to become soft. Then add the mushrooms with slices or slices. We continue frying for 5-7 minutes. A couple of fungi can be left for decoration, they are cut into slices and fried separately.

Put the onion with mushrooms in the broth, seasoned with flour. Cook everything together for about 10 minutes. Then remove from heat, cool slightly and grind in a blender until puree. Pour into a saucepan again, add cream and heat, not allowing it to boil.

Pour into soup cups, top with mushroom plates prepared for decoration. You can decorate with herbs.

Champignon soup with melted cheese

Mushroom puree soup cooked with melted cheese has a spicy and delicate taste. This ingredient is used in place of cream.

700 gr. champignons;
1 onion;
1 kg of potatoes;
200 gr. cream cheese;
30 gr. butter;
2-3 tablespoons of vegetable oil;
bay leaf, salt and pepper to taste.

We wash and clean the mushrooms, cut them into plates or slices. Put in a saucepan, pour water level with the mushrooms and cook at low boil for 25 minutes.

We clean and wash the potatoes, cut them into small cubes (this way they cook faster). Place with mushrooms and continue cooking for another 15 minutes.

Read also: Winter Soup Dressing - 11 Easy Recipes

Fry the chopped onion in vegetable oil. Drain the liquid from the boiled potatoes with mushrooms (do not pour out). We put the contents of the pan in a blender, send fried onions there. Beat everything until smooth.

We shift the mashed potatoes into a saucepan, add the broth, drained in advance, gradually, achieving the desired thickness of the soup. We put the pan on the fire, add the crushed processed cheese and heat until the cheese is completely dissolved. Pour the finished soup into plates, decorate with herbs. Serve with white croutons.

Diet cream soup with zucchini

If you want to lose weight, then you should include in your diet a dietary soup made from mushrooms and zucchini. You should not add cream to this dish, we will do with low-fat milk.

500 gr. young zucchini;
500 gr. champignons;
200 ml of milk;
0.5 liters of water;
spices and herbs to taste.

Finely chop the mushrooms and champignons so that the products cook faster. Put in a saucepan, add water and bring to a boil. As soon as the liquid boils, add salt, strongly reduce the heat so that the liquid barely boils, and cook for 20 minutes until the components are completely ready.

When everything is ready, pour the liquid into another container through a sieve. You can use a slotted spoon. We put the zucchini and mushrooms in a blender bowl (or just in a deep dish if you use a submersible device) and turn them into a homogeneous puree.

Advice! If you want to make the soup even more tender, then you need to additionally rub the chopped mass through a sieve.

We heat the milk, it should be hot, but not have time to boil. We dilute with hot milk puree from zucchini and champignons, continuing to beat the mass with a blender. If, after pouring in the milk, the mass turns out to be thick, then it must be additionally diluted with the stored broth. We heat the soup until it boils, but do not boil it. Serve sprinkled with herbs.

Champignon soup with chicken broth

If you want to cook a more satisfying version of mushroom puree soup, then you need to cook it in chicken broth with the addition of boiled chicken.

800 gr. hen;
400 gr. champignons;
400 gr. potatoes;
150 g carrots;
1 onion;
1.5 liters of water;
frying oil;
spices and salt to taste.

We wash the chicken, cut it into pieces, put it in a saucepan and fill it with cold water. Bring to a boil, pay attention to the emerging foam and, reducing the heat, cook for about one hour. Half an hour before readiness, add salt, bay leaf, a few peas of allspice.

Prepare the dressing by frying finely chopped onions and carrots in a pan. After two to three minutes of frying, add chopped mushrooms to the vegetables, fry everything together over medium heat for 10 minutes.

We take out the finished chicken from the broth and cool slightly. Strain the broth. Free the chicken meat from skin and bones, cut into small pieces. We cut some of the meat into neat cubes and leave it aside for now, pour a small amount of broth. These pieces will be used for serving.

Put potatoes and mushroom and vegetable dressing in the boiled broth. Bring to a boil again and cook, reducing the heat, until the potatoes are cooked. Then add the chicken and remove from heat. Use a blender to puree the contents of the pan. Put it back on the stove and heat it to a boil. Season to taste with spices. Pour into plates, put a little diced chicken in the center of each portion. Decorate with herbs.

Mushroom jure soup with sour cream

The classic puree soup is prepared with cream, but the dish turns out to be no less tasty if you cook it with sour cream.

2 potatoes;
500 gr. champignons;
1 onion;
3 tablespoons of thick sour cream (20% fat or more);
2 tablespoons of vegetable oil;
40 gr. butter;
1 bay leaf;
500 ml of water;
salt and spices to taste.

We wash and clean mushrooms and potatoes. Divide half of the mushrooms in half (if small, you can leave whole). We put them in a saucepan, fill with water, bring to a boil, salt. Add the diced potatoes, bay leaves and peppercorns. Cook the potatoes until tender.

Champignon and pumpkin puree soup

Champignon and pumpkin soup has a delicate, slightly sweet taste and attractive color.

2 liters of broth (you can chicken or vegetable);
350 gr. peeled pumpkin;
400 gr. champignons;
3 potatoes;
1 onion;
3 slices of white loaf;
2 cloves of garlic;
6 tablespoons of thick non-acidic sour cream;
frying oil;
salt, herbs, pepper to taste.

We put the broth to boil. Cut the potatoes and pumpkin into rather large pieces. Dip vegetables in boiling broth, add salt and cook, reducing heat, until cooked.

Fry finely chopped onions, then put mushrooms cut into slices to it. Salt and pepper the contents of the pan to taste. Fry the pieces of loaf in a dry frying pan, rub them well with garlic.

Put most of the contents of the pan into the pan for the ready-made vegetables (we leave the smaller part for serving). And also toast from a loaf. The bread should have time to soak and give flavor to the soup.

We pour about a glass of liquid from the pan, grind the rest with a blender until completely homogeneous. We put sour cream in the soup and, adding the broth cast in advance, adjust the thickness of the soup. We put the puree soup on the stove and heat it up, not letting it boil. Pour into plates and put in each serving 1-2 tablespoons of fried mushrooms with onions, which were left for serving. Decorate with parsley leaves.

Potato and mushroom soup

Mushroom soup cooked with potatoes turns out to be tasty and satisfying.

400 gr. champignons;
10 medium potatoes;
1 carrot;
1 onion;
100 g soft processed cheese;
1-2 tablespoons of sunflower oil;
salt, herbs and spices to taste.

We clean and wash vegetables and mushrooms. Cut the onion into cubes, three carrots on a coarse grater. Chop the champignons arbitrarily, but not too finely. Chop greens.

Pour oil into the pan. Put onions and carrots in hot oil. Then add the mushrooms and fry everything together until the mushrooms are ready (10-15 minutes). Grind the processed cheese.

Advice! To make it easier to cut or grate processed cheese, they must be put in the freezer in advance.

Pour potatoes cut into large pieces with water, add salt and cook until tender. We pour the broth from the potatoes into a container, we still need it. Mix the mushrooms fried with vegetables with potatoes and grind with a blender, adding a little potato broth. Add the processed curds and beat again with a blender. Pour the ready-made puree soup into a saucepan, heat it up. Season with spices to taste. Serve sprinkled with herbs.

Soups made with mushrooms stand out among all the first courses in cooking. Champignons, the noblest of mushrooms, are great for making thick cream soups. Mushroom puree soups are distinguished by their indescribable aroma, rich puree broth and rich taste. Delicate texture, aromatic pulp and soft, almost creamy taste of mushrooms will make the perfect mushroom soup.

The secret to making delicious mushroom puree soup

Whichever recipe you choose, remember - it is almost impossible to spoil soups with champignons. These mushrooms are so pliable to cook that it is a real pleasure to cook with them. But, if you are in the mood for a perfect mushroom soup, like in the best French restaurants, here are a couple of topical tips to take note of.

With or without cream?

Mushroom soup with milk cream is a safe bet. The pair of cream and champignons gives the first course an appetizing creamy shade and a pleasant texture. The higher the fat content of the cream, the more concentrated the broth will be. The calorie content of the dish also depends on whether you take light 10% cream or more fatty 15-20%. The recipe allows the use of cream of the fat content that appeals to you in such dishes. If calorie counting is not a matter of principle for you, then in favor of taste, we advise you to choose a product with a higher percentage of fat content.

Minimum spices and seasonings

Many housewives have a sincere love for spices and seasonings that improve the taste of dishes, and are ready to flavor almost every more or less suitable recipe with them. But mushroom soup is good on its own without any additives. The mushroom soup has a delicate aroma that can be easily overpowered by an unsuccessfully selected spice, and then nothing can save the dish. If you can't live without spices, try making mushroom soup with white ground pepper. It will not drastically affect the taste of the dish, but it will add a slight spicy note. Also, the recipe does not forbid adding a pinch of nutmeg to the mushroom soup.

Choosing mushrooms

Soup-puree of champignons is good to cook from fresh champignons. Mushrooms should have a pleasant aroma, uniform color without darkening and blotches. If it is not possible to prepare a dish from fresh mushrooms, then frozen ones are quite suitable. The taste of frozen mushrooms will not be affected if they were stored in good faith and did not experience temperature extremes. Be sure to pay attention to the shelf life of mushrooms in freezing - freshly frozen mushrooms are stored for no more than one and a half months. Before preparing mushroom soup, be sure to defrost the mushrooms at room temperature.

How to cook?

We suggest you prepare a thick mushroom soup with potatoes and cream. A simple recipe and affordable ingredients are the key to a delicious and rich first course. Arm yourself with a culinary mood, and go ahead - cook an appetizing mushroom masterpiece!

Cooking time: ~ 1 hour

Servings: 10

To make a delicious mushroom soup you will need following ingredients:

Advice! This recipe is good because the dish is not liquid, but with a thick rich texture, thanks to the potatoes. In a properly cooked puree soup, "the spoon is worth". If you want variety or more flavor, then the recipe allows you to substitute cauliflower for potatoes (200-300 g).

1. First you need to prepare mashed potatoes. To do this, peel the potatoes, cut into quarters, pour cold water (until completely covered) and put on fire. After boiling, season with salt, cook until softened for about 15 minutes. Pour the hot broth from the boiled potatoes into a separate container (if possible, leave 300-400 ml). Mash potatoes with a slice of butter in mashed potatoes.

2. Peel the bulbs, wash and chop.

It is interesting! Using this recipe, you can replace onions with softer leeks in texture and aroma. It must be cut into rings and follow the further instructions for preparation. Leeks go well with all the ingredients in the recipe.

3. Wash the champignons, disassemble them into caps and legs. If frozen mushrooms are used, then you must first defrost them. Finely chop the mushroom pulp.

4. Heat vegetable oil in a frying pan, put onion. Fry lightly in oil.

5. Put the mushrooms on the onion in the pan. Mushrooms may sap, especially if defrosted product is used. Stir the onion with the mushrooms, season with salt / pepper to taste and cook until the liquid has completely evaporated.

6. Put the fried mushrooms and onions into a blender bowl and chop. In the absence of a blender, you can scroll the mushroom mass twice through a meat grinder.

7. Put the chopped mushroom mass in a saucepan with mashed potatoes.

8. Pour the milk cream and the remaining broth after boiling the potatoes over the mushrooms and potatoes. Season with salt and pepper.

Important! If the soup turns out to be too thick in your opinion, and there is no more potato broth or cream, you can slightly dilute the mass with warm boiled water. The recipe allows the replacement of cream with milk or sour cream diluted with water, but in this case the taste of the dish will suffer a little.

9. Grind the almost finished soup again with a blender at low speed for 1-2 minutes.

10. Put the pot of soup on the fire, cook for 5-7 minutes, stirring occasionally. Bring the soup to a boil and turn off the heat immediately (do not boil!). Arrange the dish on portioned plates, sprinkle with fresh chopped parsley.

Hot champignon soup is ready! As a supplement to this dish, you can serve homemade crackers by drying a diced loaf in the oven. Croutons with an egg, fried toast or bread are also good for thick mushroom soup.

You can also watch a video on this topic:

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Creamy champignon soup with cream is an easy first course. For its preparation, both fresh and frozen mushrooms are suitable.

Creamy champignon soup with cream can be garnished with a sprig of parsley

Ingredients

Fresh champignons 500 grams Onion 2 pieces) Beef broth 0 liters Cream 200 milliliters Butter 50 grams Flour 40 grams

Servings: 3
Cooking time: 40 minutes

Cooking creamy champignon soup with cream

This is the simplest recipe and includes the minimum amount of vegetables.

Cream and 10 and 20% fat will do. You can use not only beef, but also chicken broth. The richer it is, the more satisfying the soup will be.

Chop an onion and fry it in butter.
Cut the mushrooms into plates, send to the onion. Simmer until the liquid has completely evaporated.
Melt butter in a saucepan, add 2 tbsp. l. flour. Keep the mixture on low heat for a couple of minutes, stirring constantly.
Pour in the broth, bring to a boil, add mushrooms and onions, add a mixture of butter and flour, pour in cream. Turn everything into puree with a blender. Boil on fire for 2-3 minutes, salt to taste.

In the photo, the cream of champignon soup with cream was decorated with several slices of mushrooms, they must be left intact when slicing.

Creamy Chicken Champignon Soup with Cream

Chicken, porcini mushrooms and cheese are a delicious and satisfying combination.

Required Ingredients:

300 g chicken fillet;
400 g champignons;
1 onion;
200 ml of cream;
1 processed cheese;
50 g butter;
300 g of white bread;
Salt and black pepper to taste.

It is convenient to use a hand blender for making cream soup. You can grind food directly in the saucepan.

Boil the chicken until tender in salted water. Do not drain the broth, remove the meat, divide into fibers and chop finely.
Cut the mushrooms into plates. Fry in a pan without oil. Chop the onion, send to the mushrooms. Simmer under a closed lid until the liquid from the mushrooms has completely evaporated.
Pour 200 ml of chicken broth on mushrooms, onions and meat. Pour in slightly warmed cream. Add processed cheese cut into pieces. Mix everything well, put the mass on the fire, boil for a couple of minutes. Grind with a blender, salt and pepper to taste. Add a slice of butter.
Cut the bread into small cubes. Place on a greased baking sheet. Send to the oven, preheated to 180 ° C, for 5-7 minutes. When the croutons are dry, sprinkle them with vegetable oil.

If you need to get spicy crackers, you need to fill them in a plastic bag, pour 1 tbsp into it. l. vegetable oil and add 3 cloves of garlic, passed through a press. Tie the bag, shake well so that the croutons have time to soak.

French cuisine has given the world exquisite soups made in the form of creams and pureed soups. One of the most common recipes is mushroom puree soup, the cooking options for which there are now a huge number.

Classic recipe

Rinse the mushrooms under cold water and then chop finely. Then fry the mushrooms in a well-heated pan for 10-15 minutes.

Put the mushrooms from the pan and fry the finely chopped onion in the same oil.

Peel potatoes, cut into cubes. While the mushrooms are fried, boil the potatoes in salted water for 20-25 minutes.

Pour broth (chicken or meat) into a saucepan, add mushrooms and potatoes, and then cook for another 15 minutes. Pour in a glass of milk, mix thoroughly, cook for 10 minutes.

About 5-6 minutes until ready, pour flour into the soup through a sieve, add salt and pepper. Flour is needed so that the puree soup is thick and looks like sour cream.

Beat mushroom mushroom soup with champignons with an immersion blender until smooth. Serve to the table.

Mushroom champignon soup with cream

350 gr. champignons;
4 potatoes;
2 onions;
30 gr. butter;
cream (20%) - 450-500 ml;
bread croutons - 30 gr.

Calorie content (per 1 serving) - 421 kcal.

First you need to boil the potatoes. To do this, rinse the potatoes, put them in a saucepan and, after the water boils, cook for 20-25 minutes. You can check the readiness by poking the potatoes with a fork - if they are soft, then it's time to remove them from the stove. To make the potatoes boil faster, it can be cut into 2-3 pieces.

While the potatoes are boiling, prepare the onions and mushrooms. The onions must be peeled and then cut into small cubes. Rinse the mushrooms and cut into wedges. Put a frying pan on low heat, melt the butter and fry the onion until golden brown. Add mushrooms to the onion, mix and fry over low heat, covered, until tender.

When the potatoes are ready, drain the water, but not completely. Approximately 150-200 gr. pour water from under the potatoes into a glass - it may come in handy. Add the fried mushrooms and onions to the pan to the boiled potatoes, pour in the cream, salt and pepper and mix with a blender until smooth.

If suddenly it seems that the soup is too thick, add water from under the potatoes (half a glass) to it and stir again. The puree soup is ready - serve with croutons.

Creamy mushroom soup with melted cheese

Required ingredients (for 4 servings):

champignons - 500 gr;
200 gr. processed cheese;
2 onions;
2 carrots;
croutons or croutons - 35 gr;
greens (parsley, dill) - to taste;
40 gr. vegetable oil.

Average cooking time - 45 minutes.

Calorie content (1 portion) - 180 kcal.

First you need to prepare the base - frying onions, carrots and mushrooms. To do this, peel the onion and cut into small half rings. Peel the carrots and then grate. Put the pan on the stove, add vegetable oil and let it warm up well.

Fry the onions in a pan until transparent. Add carrots to the onion, stir and fry for another 8-10 minutes. At this time, while onions and carrots are fried, finely chop the mushrooms. If the mushrooms are large, cut into 4 pieces, if small, it will be enough to cut them in half. Add mushrooms to the onion, mix thoroughly. Cover the pan with a lid. Fry mushrooms over low heat.

At this time, prepare the broth. Pour 1 liter of water into a saucepan and let it boil. Dip the roast of carrots, onions and mushrooms into boiling water and stir, let it boil for 7-8 minutes. Then grate melted cheese into a saucepan, you can do this directly on the weight above the saucepan. Leave the soup to cook for 20-25 minutes, make sure that the melted cheese is completely dissolved. You need to salt and pepper the soup 4-5 minutes before cooking, always taking into account the salt in the processed cheese.

Rinse and finely chop the herbs and prepare croutons or croutons. Pour mushroom mushroom soup of champignons with melted cheese into plates, add croutons and herbs, serve.

Lean mushroom soup with oatmeal

Ingredients (for 4 servings):

350 gr. champignons;
120 g oatmeal (Hercules flakes);
1 medium onion;
30 gr. vegetable oil;
parsley to taste.

Cooking time - 40 minutes.

Caloric content (1 portion) - 167 kcal.

Peel the onion, cut into thin half rings. Put onion in a well-heated frying pan with vegetable oil and sauté until golden brown and characteristic caramel aroma.

While the onions are fried, the oatmeal should be rinsed under cold water. Those flakes that will float to the surface must be drained along with the water, otherwise they will be too hard in the finished dish. Oatmeal is needed in order to thicken the soup without flour or starch.

Rinse the mushrooms under water, cut into slices and add to the onion. Stir with onion and cover, put on low heat. When mushrooms and onions are ready, transfer them to a saucepan and cover with water (1 l.).

Add the soaked oatmeal to the saucepan and simmer for another 15 minutes. Salt. Stir constantly for the last 6-7 minutes - this way the oatmeal will not burn. After removing the soup from the heat, let it stand for 8-10 minutes, during this time the puree soup will thicken noticeably.

Beat the slightly cooled soup with a blender until creamy. Sprinkle with cilantro or parsley before serving.

Creamy mushroom and vegetable soup

Ingredients (for 4 servings):

250 g champignons;
150 g broccoli;
2 medium potatoes;
1 carrot;
leeks - 2 pcs. (use only the white part);
1 onion;
40 gr. vegetable oil.

Average cooking time is 45 minutes.

Caloric content - 192 kcal.

Peel the onion and cut into small cubes. Cut the white part of the leek into rings. Grate the carrots through a coarse grater.

Pour vegetable oil into a frying pan, then heat well. Simmer the onions in a frying pan for 4-5 minutes, and then add the carrots. Stir, cover and fry for 7-8 minutes. Wash the mushrooms, cut out the rhizome, cut into thin layers and add to the onion. Stir and fry for another 12-15 minutes.

Pour 800-900 ml of water into a saucepan, peel the potatoes, cut into cubes and throw into the pan, boil until half cooked. Salt and pepper the broth. Rinse broccoli, cut into inflorescences and dip into broth, let simmer for another 4-5 minutes. Broccoli cooks very quickly, so it's important to keep them from overcooking.

Add vegetables and mushrooms from a frying pan to the broth, mix and cook for another 5 minutes. Remove from heat, stir with a hand blender until smooth. Pour into bowls, add a pinch of herbs and serve. If desired, mashed mushroom soup with vegetables can be garnished with grated cheese, croutons or capers.

Cooking Tips

Champignons for cream soup can be used fresh, frozen or dried. It is better to transfer frozen mushrooms the night before cooking from the freezer to a regular shelf in the refrigerator. Otherwise, a sharp defrosting in the microwave will kill all the vitamins and minerals contained in the mushrooms. Dried champignons, on the other hand, will add a richer flavor to the soup.

According to the canons of French cuisine, the main secret of the success of any puree soup is a properly selected base, that is, the broth on which it will be cooked. In most cases, cooks use chicken or meat broth made from lean meat. But cream soups are traditionally prepared with milk or sour cream - hence the name, this soup looks like cream.

You can buy croutons at any store, or you can cook them yourself. To do this, it is enough to cut a loaf, sprinkle with olive or vegetable oil and dry in the oven.

Care should be taken when choosing soup thickeners. If this is flour, then you need to add it gradually sifting - otherwise there will be lumps. For density, culinary experts advise using onions.

Potatoes for making mashed potatoes must be completely cooked, otherwise there will be difficulties with mashed potatoes.

By replacing animal products with plant foods, puree soup can be prepared on fasting days. For example, exclude cream, milk and eggs from the composition, and replace butter with vegetable oil.

It is better to cook the soup "once". In the refrigerator, this soup will harden, and when heated again, the taste will not be the same as immediately after cooking. This is especially true for soups in which there is heavy cream or vegetable oil - when heated, they rise to the surface, forming a dense greasy film.

Meat, cereal, fish, vegetable and other soups-puree are often included in baby and diet food. As you know, the first complementary foods for babies consist precisely of pureed (interrupted to a homogeneous state) mixtures. And there is a minimum of cooking hassle. Selected products are boiled until cooked, pressed by hand through a sieve or instantly whipped with a blender, in a food processor and diluted with hot broth, half and half with milk or cream, often white sauce, seasoned with spices and butter to the desired thickness.

We will leave cereals, vegetables and mushrooms in their pure form until the next fasting days and add mushroom mushroom soup with champignons with the addition of butter and milk cream to the agenda - a universal first for children and the older generation of the family. Differs in pleasant taste, nutritional value with sufficient calorie content. In order not to spoil the quality of the food, we always buy fresh mushrooms / champignons - we will save frozen, canned semi-finished products for another recipe.

Cooking time: 60 minutes / Servings: 2

Ingredients

champignons 300 g
potatoes 100-150 g
onion 50 g
milk cream 100-200 ml
butter 20 g
olive oil 20 ml
1 clove garlic
salt, pepper, herbs to taste

How to make mushroom champignon soup

In express cooking, the peeled potato tubers are divided into cubes, dipped in boiling water (softens faster without salt!) And boiled together with mushrooms with active boiling for about 15 minutes. Then they are discarded, crushed, and diluted with broth. In my recipe, potatoes, without peeling, only washing, need to be baked in foil or parchment. It takes about 30-40 minutes in a pre-heated oven at a temperature of 190 degrees. Then the final soup dish is saturated with a delicious aroma, as if from the oven in the village.

After removing the husk, cut a large onion into several large segments - put it in heated oil (we have two types - olive and butter), bring it to transparency at a moderate temperature, do not dry it. Do not chop finely, anyway we will grind it at the end, but we will keep the important juiciness and sweetness. I will say that in addition to onions, shallots and leeks are suitable - after steaming in butter, they become especially appetizing.

After two or three minutes, we throw in halves, quarters or even whole mushrooms (do not forget to thoroughly rinse from the soil in cold water) - we continue to promptly soak with the most delicate oil. At this stage, the time may vary, it all depends on what density of mushrooms you prefer. 5-6 minutes was enough for mine. The main thing is to protect the pulp from dryness, compactness, bitterness.

Load the bowl of a food processor (you can use an immersion blender) with baked potatoes (peeled!), Fried onion-mushroom mix, salt, pepper, lower the fresh garlic clove - a moderate pungency of mushroom champignon soup is necessary. Simultaneously boil 10-15% cream and water or broth, taken in equal proportions. If there is a concentrated frozen meat broth in stock (I have it from the jelly), here it is very appropriate, it instantly melts and mixes with boiling water.

We start the helper unit, grind it to the desired graininess-uniformity. In mashed mushrooms, onions and potatoes, pour in the boiling liquid (cream + broth), beat until the desired texture. Let's try.

As a rule, bread is dried - in cubes, bars, thin slices. If necessary, heat the soup additionally.

Pour fresh mushroom mushroom soup from champignons into deep bowls, decorate with bread toasts / croutons, parsley or other herbs, plates of mushrooms - serve, bon appetit!