Mushroom soup puree: the best recipes

On a cold winter evening, champignon soup puree, served piping hot, will warm you up, please you with a wonderful mushroom aroma and delicate creamy taste!

Puree soups are one of the most popular dishes in children's and dietary nutrition: they are easy and quick to prepare, and due to their grated texture, they are easy to digest.

You can make soup puree from meat, fish, cereals, vegetables ... But perhaps the most original version of this dish is champignon soup. These mushrooms have a lot of advantages: they do not contain toxins, they are much easier to digest than their forest relatives, and you can buy champignons at any store and at an affordable price.

Mushroom soups-puree from champignons are very popular in European cuisine. They are adored by the Greeks, Italians and French. And this is not surprising. Hearty, fragrant, melting in your mouth - you will fall in love with this soup from the first spoon. With popular recipes for this delicacy, get acquainted in our article.

5 champignon soup recipes

Recipe 1. Classic champignon soup

Ingredients: 2 tablespoons of butter, 500 g of fresh champignons, 1 tablespoon of olive oil, 1.5 liters of chicken broth (for a dietary option - water), 200 ml of cream, 3 cloves of garlic, 1.5 tablespoons of flour, 1 onion , herbs, salt, pepper and other spices to taste.

Wash the mushrooms and cut into thin slices. Brown the finely chopped onion and garlic in a large, high-sided skillet with olive oil. Add mushrooms to fried vegetables. Simmer for about 10 minutes, stirring constantly, and at the very end add the flour, mix well and cook for another 2 minutes until the flour turns golden. Then pour the broth into the pan, salt, add spices, your favorite herbs as desired and grind with a blender into a homogeneous mass. Pour the finished puree into a saucepan, pour in the cream, season with a piece of butter and cook for another 10 minutes. Pour the prepared champignon soup into bowls and garnish with chopped herbs. If desired, it can be served with grated parmesan.

Recipe 2. Vegetable champignon soup

Ingredients: 300 ml chicken broth with meat, 250 g mushrooms, 2 carrots, 100 g ice cream green peas, 1 small zucchini, 3 onions, 1 tablespoon flour, 2 tablespoons curry powder, 100 ml dry white wine, 2 sprigs of green onions , 100 ml cream, 50 g butter, 1 glass of water, salt, ground white pepper and celery root.

Peel the carrots and celery root and chop into strips. Rinse the onions and mushrooms well, peel and cut. Melt 25 g of butter in a saucepan, put prepared vegetables there, add salt and pepper to taste. Simmer the vegetables over medium heat for 3 minutes, and then remove them from the pan. Melt the remaining butter again, sift in the flour, stirring constantly, and fry the flour over medium heat until nicely golden, about 2 minutes. Remove the chicken from the broth and cut into pieces. Strain the broth. Mix the toasted flour with wine, cream and water and add to the broth. Mix well, add the peas, season with curry and cook for 7 minutes. Then send vegetables, chicken to the soup and puree with a blender. Serve sprinkled with chopped green onions.

Recipe 3. Cheese champignon soup

Ingredients: 2 pcs. potatoes, 500 g of champignons, 1.2 l of water, 200 g of processed cheese, herbs, favorite seasonings, salt to taste, vegetable oil and croutons for serving.

Cut the cheese into small pieces. Peel the potatoes, cut into cubes and put them together with melted cheese in a pot of water. Boil 10 minutes. During this time, the cheese should completely dissolve. While the potatoes are cooking, finely chop the onion and fry in vegetable oil until golden brown. Mushrooms fry separately, after cutting them into pieces. Send the contents of both pans to a saucepan with the finished potatoes, salt, add greens and your favorite spices (bay leaf, nutmeg, black peppercorns, garlic, dill), boil everything together for 5 minutes, and then beat well with a blender. Serve with croutons or crackers.

Recipe 4. Mushroom soup with cauliflower

Ingredients: 1 head of cauliflower (about 400 g), 400 g of mushrooms, 2 onions, 200 g of potatoes, 2 cloves of garlic, 1 cup of cream, 1 tablespoon of olive oil, 2 tablespoons of butter, 2 tablespoons of flour, salt and white pepper to taste.

Wash the cauliflower. Clean the onion. Finely chop the washed and dried champignons, set aside 100 g of mushrooms, and put the rest on a buttered and heated frying pan. Send finely chopped onions to them. Stew the vegetables over low heat until cooked, then put in a saucepan, add 1 liter of water, put on fire and, while the water is heating, disassemble the cauliflower into inflorescences and send it to the vegetables. Salt the soup, and when it is cooked, beat with a blender or mixer until creamy. Heat the butter in a frying pan and, with continuous stirring, so that lumps do not form, sift the flour into it. Put the reserved mushrooms on a baking sheet, salt a little, lightly sprinkle with olive oil and bake in the oven. Then add cream and freshly ground white pepper and send the contents of the pan to the already whipped puree. Before serving, the champignon soup must be warmed up, poured into plates and served with baked mushrooms on top.

Recipe 5. Lean champignon soup

Ingredients: 300 g of potatoes, 500 g of champignons, 1 medium carrot, 2 tablespoons of flour, 1 onion, herbs, parsley root, 3 tablespoons of vegetable oil, salt and spices to taste. Croutons and sesame seeds for serving.

Boil the peeled potatoes. Let it cool down a bit and then mash into a puree. In another saucepan, cook mushrooms with carrots and celery root in lightly salted water. You need to take about 0.7 liters of water. As soon as the mushrooms and vegetables are cooked, remove them from the broth. Peel the onion, finely chop, brown a little in butter and, stirring constantly, sift the flour. Keep the pan on the heat until the flour turns golden. Combine all the ingredients - onions, vegetables, mushrooms, broth, add greens, your favorite spices, send to a blender bowl and chop. Serve soup with croutons sprinkled with sesame seeds.

Light creamy texture, rich mushroom aroma, pleasant creamy taste of champignon puree soup will appeal to both adults and children. You can feed your whole family with this simple and hearty dish. And in order for the mushroom soup to sparkle with new shades of taste, you can crumble petiole celery, rosemary leaves, basil, fried bacon, sesame seeds, finely crushed nuts into it.

“Cook with love and eat healthy!”
Alesya Musiyuk for site site