Making pureed mushroom soup. Mushroom puree soup from frozen white mushrooms

It’s only been about 50 years since puree soups appeared on the culinary horizons, and for some reason it seems to me that they clearly have aristocratic origins. They come from France, where fifty years ago it became fashionable to puree soup ingredients. Although Eastern cuisine I do not agree with this statement, and believes that such options were prepared in the East much earlier, that is, since the most ancient times.

Be that as it may, they have taken root in modern society, and moreover, they have become widespread throughout the world. So, in France alone, today more than 70 of them are prepared. various recipes. They are actively prepared in the East, in America, and in many other countries. Of course, we are not lagging behind in this activity either.

After all, “what’s good is good!” And this is exactly how this dish can be described. Tasty, tender, healthy, very nutritious, it is perfectly absorbed by the body. Can be served both hot and cold.

That's why we happily eat a cup of steaming aromatic soup– puree cold winter, it not only feeds us and gives us strength, but also warms us! But even in the summer, when cold, this option is always found “With a Hurray.” It is light, I would even say airy, and of course cooling, which is simply necessary on a hot, fine day.

When we first start talking about this dish, the first recipe that comes to mind is mushroom soup - puree with champignons. Personally, my acquaintance with this category of dishes began with him. And I remember my first impression of him. It could be characterized only in two words - “Complete delight!”

There was no Internet then, and one could only guess what the secret was behind its preparation. Without knowing this for sure, we tried to experiment and come up with the recipe ourselves. And I remember that I ground my first dish in this design on a sieve, since I didn’t have a mixer at that time.

Nowadays, almost everyone in their home has both the Internet and a mixer. Therefore, it is not at all surprising that recipes with such a theme have become incredibly popular. After all, they can be prepared from almost any product.

So today we will prepare them from different ingredients, but the most basic and constant we will have are mushrooms.

This option can be prepared with either fresh or frozen champignons. But still, fresh is fresh, nothing can replace it, so today we will use exactly these champignons.

We will need:

• fresh champignons – 300 gr
• potatoes - 6 - 7 pcs
• onion - 1 pc.
• butter— 50 g
• sour cream - 1 glass
• salt - to taste
• water - 1.5 liters

Preparation:

1. Cut the potatoes into cubes. You can cut them to any size, as long as they are the same size so that they cook evenly.

2. Pour water and put on fire. Once it boils, add salt and cook until done.

3. Meanwhile, clean the champignons. Remove dirt from the stem and the top film from the cap. Cut them into slices.

4. Peel the onion and cut into cubes.

5. Fry the champignons in half the butter.

6. Then add chopped onions and the remaining oil to them.

And simmer over low heat until full readiness.

7. When the potatoes and champignons with onions are completely ready, place them in a saucepan. Prepare a blender and puree everything without lumps.

8. Add sour cream and bring to a boil. As soon as it boils, turn it off immediately. Close the lid, let stand for a while and pour into plates.

You can serve with croutons, or you can simply sprinkle with crushed nutmeg. It will be very tasty.

In general, submission is a very important stage. Remember that the first thing we do is taste food with our eyes. Therefore, give it due attention.

IN this recipe we used sour cream, but in general it can be replaced with cream, and even milk, either regular or baked. In this case, the dish will turn out even more tender.

Dried porcini mushroom soup

This option can also be prepared with fresh or frozen mushrooms. But for variety and experience, let’s prepare it from dried whites.

And let’s add some more variety in the form corn grits.

We will need:

• dried mushrooms— 200 gr
• onion - 2 pcs
• carrots - 1 pc.
• potatoes - 2 - 3 pcs
• corn grits - 80 g
• dill - 0.5 bunch
• butter - 1 - 2 tbsp. spoons
• salt, pepper - to taste
• water - 1.5 - 2 liters

Preparation:

1. Pour boiling water over the mushrooms, drain the water, then soak for 2 - 3 hours in cold water. If you have porcini mushrooms, it is better to cook from them, since they color the broth less than others.

If you have other varieties, then it is better to boil them separately from all other ingredients. And enter them already into finished form just before beating with a mixer or blender. This way the broth will turn out light, which means ready dish Same.

2. After the allotted time, strain the water in which the soaking process took place and boil the mushrooms in it until fully cooked. The water should be salted.

Regulate the amount of water; this will determine how thick the dish is.

3. While they are boiling, let’s take care of the vegetables. Cut the onion into cubes, grate the carrots. And fry both in oil. First the onions, then the carrots.

If you don't want to fry vegetables, you don't have to do this. These dishes are not recommended for everyone due to health reasons. In this case, you just need to prepare them, and then just cook them along with the potatoes.

4. Place the boiled mushrooms in a colander and let them cool. Strain the broth.

5. Add diced potatoes to the broth and bring to a boil. Add chopped mushrooms and washed corn grits there.

If you didn’t fry the vegetables, add them to the pan as well. And if you fried it, add it too. Let everything cook together.

Do not forget to stir so that the cereal does not gather in lumps and does not stick to the bottom. It will cook for 15 - 20 minutes, the same time as vegetables.

6. Taste the broth to see if there is enough salt. If there is enough of everything and everything is cooked, then it’s time to take out the blender or mixer. Grind the whole mass into puree and our dish is ready!

7. All that remains is to pour it into plates and sprinkle with fresh herbs. And of course, eat with pleasure.

And if on last stage add cream or sour cream, it will work delicate dish with a creamy consistency.

There are recipes that use cornmeal instead of canned corn. It also turns out very tasty. In this case, it will be even easier to cook the soup. Add the corn at the end of cooking and cook everything together for 5 minutes. Then beat everything together into a puree.

Steady puree soup from frozen whites

We will need for 5-6 servings:

• frozen porcini mushrooms - 500 gr.
• potatoes - 3 pcs.
• onion - 1 pc.
• cream - 150 ml.
• salt - to taste
• butter - 2-3 tbsp. spoons

Preparation:

1. Cut the onion into cubes and fry them in butter. Can also be used vegetable oil, but it is the creamy one that will give that delicate and soft taste.

2. Remove from freezer mushrooms and without defrosting them, add them to the pan with the onions. Fry everything together over medium heat until all the liquid has evaporated.

3. And in parallel with frying, we clean and cut the potatoes into cubes or cubes. And put 1.5 - 2 liters of water on the fire. The amount of water will depend on the consistency of the dish you want.

Pour two liters, then you can adjust the amount (that’s exactly what I did).

4. After the water boils, add potatoes to it, add salt to taste and cook until tender for 12 minutes. When it is cooked, pour out half a liter of broth.

5. Add fried onions and porcini mushrooms to the rest of the broth. Cook for 5 - 7 minutes.

6. Then puree the entire mass using a blender or mixer.

7. Put it back on the fire and pour in the cream. It is better to use them fatty, 30%, it is not difficult to buy them nowadays, there are special departments with dairy products brought from farms. The cream there is always fresh, without any additives or preservatives.

8. Stir and gradually add the remaining potato broth. By the way, it’s all gone for me.

9. Bring to a boil, add salt to taste if needed. When it boils, turn it off. Although you can let it boil for a minute, but not too much.

10. Pour into plates and serve. You can leave pieces of fried mushrooms and decorate the dish with them, or simply sprinkle with herbs.

The same soup can be prepared from frozen mushrooms of other varieties, including champignons, as well as from fresh ones, and from any kind. In principle, the procedure and rules of preparation are no different.

Creamy mushroom soup with chanterelles

We will need:

• fresh chanterelles – 200 – 250 gr
• potatoes - 3 pcs.
• onion - 1 pc.
• cream 30% - 100 ml
• butter - for frying
• parsley - 2 sprigs
• salt, pepper - to taste

Preparation:

1. Clean the chanterelles and rinse under running water. Cut large specimens into 2 - 3 parts, leaving smaller ones whole.

2. Cut the onion into cubes. Cut two potatoes into cubes and grate one.

3. Pour 1.5 liters of water into a saucepan, let it boil and add chopped potatoes. Salt the water to taste.

4. Fry the chanterelles in oil for 5 minutes, not very high fire. Add the onion, and after a couple of minutes, grate the potatoes. Reduce the heat to low and simmer everything together, you can add a couple of tablespoons of potato broth.

5. After 10 - 12 minutes, the potatoes will be ready. It's time to send the frying to him. Wait until it boils and cook for 5 - 7 minutes. Taste the broth again; if you think there is not enough salt, add to taste. If desired, you can add pepper. But you don’t need to be too zealous so that it doesn’t interrupt the forest aroma.

6. Great! We have almost everything ready, and you can grind the mass into puree. I hope everyone has a mixer or blender for this.

7. Now put the contents back on the fire and pour in the cream, bring to a boil, but do not boil!

Serve immediately and eat with pleasure!

Chanterelles are never wormy, unlike their other counterparts. They are credited with miraculous methods of recovery from various diseases. So, knowledgeable people say that they should be dried, crushed into powder, and consumed half a teaspoon every day. And in this case, the person will not be sick for a whole year.

I haven’t checked whether this is actually true, but I dry chanterelles and try to add them to different dishes.

Creamy chanterelle and pumpkin soup with nutmeg

Another recipe for a dish with chanterelles. Such autumn version, when the mushrooms have not yet run out, and the pumpkin has managed to gain strength.

We will need:

• chanterelles – 500 gr
• pumpkin - 100 gr
• carrots - 1 pc.
• onion - 1 pc.
• garlic - 1 clove
• cream 30% - 100 ml
• olive oil - 2 tbsp. spoons
• butter - 1 tbsp. spoon
• nutmeg - a pinch
• salt - to taste
• greens - for serving

Preparation:

1. Peel the pumpkin, carrots and onions and cut into cubes. Chop garlic

2. Peel the chanterelles, rinse with water and dry. Cut large specimens into 2 - 4 pieces. Fry them in a mixture of olive and butter.

3. When there is no liquid left in the pan, add onions, carrots, garlic and pumpkin. All together at once. Fry a little to release the flavor of all the vegetables.

4. Place everything in a saucepan and add water to cover the contents by 2 cm.

If you want the soup to be more high-calorie and nutritious, you can add chicken broth rather than water.

5. Bring to a boil and cook for 15 minutes over low heat. There is no need to allow intense boiling to prevent it from becoming cloudy.

6. Grind the vegetables in a blender until pureed. Add cream and stir until smooth.

Leave a few chanterelles for decoration.

If it turns out thick, you can add boiled water or broth to the desired thickness.

7. Put the pan on the fire again, bring to a boil and immediately turn off. You can boil for no more than one to two minutes.

8. Pour it into plates, garnish with whole chanterelles and fresh herbs. Eat right away and don’t forget to ask for more!

The soup can also be eaten cold.

Mushroom pot with walnuts

I don’t know if you’ve come across this recipe, but personally, having tried it only once, I now cook it quite often. In summer - from fresh mushrooms, and in winter with dried ones.

I already have a great article, go ahead and read it. Any of the proposed options can be prepared in the form of a puree soup, except for borscht, of course!

And today we cook from fresh ones, collected in the forest, or bought at the market.

For this recipe I use different varieties and varieties; the more varied the composition, the richer the taste. Use chanterelles, boletus, boletus, boletus, you can add two or three russula for flavor. Well, where would we be without champignons? Let’s not forget about them.

We will need:

• fresh various mushrooms – 600 gr
• potatoes - 3 pcs.
• onion - leek - 1 pc.
• walnuts - a handful (50 g)
• cream 30% - 200 ml
• dry mustard - 0.5 teaspoon
• salt, ground black pepper - to taste

Preparation:

1. Peel the mushrooms, cut into pieces, add water and put on fire. Bring to a boil, carefully skim off the foam. This must be done over a period of time, as foam will form again and again.

You need to cook them for 15 - 20 minutes until fully cooked.

2. Drain in a colander and leave the broth.

3. Lightly fry the peeled nuts in a dry frying pan, thereby helping them to reveal their full taste and smell.

4. In a separate pan, boil diced potatoes and leeks in salted water until fully cooked. If you don't have it, then use onions. It’s just that leeks don’t have such a rich smell as regular ones, and won’t interrupt the forest aroma we need.

5. Transfer all the cooked ingredients into a blender bowl, add a glass of broth and puree.

6. Transfer the puree into a saucepan, add cream and set aside the broth until desired consistency. Stir until smooth.

7. Add mustard for piquancy and ground black pepper for spice. Bring to a boil and turn off immediately.

You can pour it into bowls and enjoy the aromatic and tasty hot soup, or you can cool it and eat it cold. It is especially good on a hot summer day.

Creamy soup with melted cheese in a slow cooker

As the name suggests, the soup can be prepared in a slow cooker. There is nothing unusual in the preparation itself. Everything is prepared as usual, only at the very end the cooked ingredients are pureed in a blender.

And for clarity, you can watch the recipe in the video story.

Basically it shows how to cut, how to fry, and how to boil. Therefore, if I wrote something unclear in the previous recipe, then watch the video and everything will fall into place.

A special feature of this option is that it is prepared with processed cheese. Such options are allocated to a special category and are very popular among the people. What not to cook them with! And if you want to choose for yourself, then follow the link, there are many of them!

All stages of preparation are quite clear and quite easy. Basically, just like the cooking itself.

Features and secrets of making puree soups

As you probably noticed, making soups and purees is not at all difficult. And what is important for modern society, fast enough. Today we looked at how they were all prepared on the basis of vegetable or mushroom decoctions. But in general, they can be prepared using chicken and meat broths, including those with the addition of meat.

The basis of preparation is that all ingredients are first boiled until tender, and then pureed using a blender. And as ingredients for the recipe you can use the most various vegetables, cereals, meat, chicken, and even such rare ingredients as nettle or sorrel.

Not long ago, I found an interesting article on the website http://scastje-est.ru, which offers a lot unusual recipes. And I am happy to share it with you, and it is called “Recipes for puree soups”, come in, take a look, you will find interesting recipes for yourself.

To give creamy taste and creamy consistency add butter, cream, sour cream, melted and regular milk, as well as egg yolks. This is what distinguishes the two types of dishes.

And so that you always make them delicious, here are some secrets for this.

• Soups - puree is best prepared at a time. The most delicious ones are the ones that are just cooked. The next day, the taste is lost, in addition, they can thicken due to the presence of potatoes in the composition, and when heated, the main aroma, vitamins and useful microelements are lost.
• It happens that if the puree turns out to be watery, then all the ingredients can settle, but the liquid remains at the top. To prevent this from happening, you must follow the recipe and add required quantity ingredients. Or fry the flour in a frying pan and add it to the broth, it will thicken it. The broth should be simmered for 20 minutes.
• To reveal a richer aroma, the mushrooms are first lightly fried with onions in butter. This is especially necessary for champignons. Opinions are divided regarding forest varieties. Apparently here, whoever likes it more. Therefore, decide for yourself which one you like best. Once you cook them, fry them, and another time, just boil them.
• if you cook them, especially in fresh, then do not forget to remove the foam. As a rule, there is quite a lot of it.
• During the cooking process, you should not get carried away with spices, they drown out the main aroma.
• but there are products that, on the contrary, emphasize and further reveal the taste of mushrooms, for example, nuts. Any of them can be used. And if they are absent, you can add a pinch of nutmeg.
• when preparing soup from dried mushrooms, they need to be pre-soaked. You can cook it later in the same water. , you can find more details in the previous article.

• When preparing cream soups, instead of cream, you can add sour cream, milk, butter and egg yolks. After adding them, the soup should only be brought to a boil and immediately turned off.
• You can also add leison to it , which is made from egg yolks and milk (or cream). It's easy to prepare: 2-3 egg yolks pour into a small saucepan and, stirring continuously, gradually pour in 3/4 cup of hot milk or cream, strain through a sieve and add to the soup, stirring with a spoon. After adding the lezone, you no longer need to boil it.
• soups and purees themselves are quite simple in appearance, so you should pay attention to the design of the dish. As a rule, it is decorated with fried or boiled whole mushrooms and fresh herbs.
• Can be served with croutons.
• eat hot or cold.

In general, in a series of articles on this topic, this article is the third. And each of them contains necessary and useful information on how and what to do. There were also such articles:

And at home we will have many recipes waiting for us to prepare delicious and healthy dishes.

Bon appetit!

Mushroom soup- puree- This delicious first a dish that is prepared in almost every family. This is not surprising, because it is very simple, but incredibly tasty!

Cream of mushroom soup: recipe

Cream – 195 g
- champignons – ½ kg
- chicken broth - 600 ml
- flour – 2 tablespoons
- onions – 2 pieces
- butter – 40 g
- vegetable oil - a couple of tablespoons

Cooking steps:

Prepare chicken broth in advance. Wash the champignons thoroughly and chop them. Chop the onion, fry in butter along with the mushrooms, sprinkle with a pinch of salt. Place the roast in a blender, add a third of the broth, and grind until creamy. Melt the butter in a saucepan, fry a couple of tablespoons of flour, add chopped mushrooms, add the rest of the broth, bring to a boil, continue cooking for 7 minutes. Pour in the cream, remove from heat. Pepper and salt as desired.

Mushroom soup with champignon puree

Onion – 2 pieces
- champignons – 300 g
- spices with salt
- sunflower oil
- potatoes – 4 pieces

Cooking steps:

Boil the potatoes. Peel the onion and cut it. Peel the champignons and chop into slices. Fry the onion for 10 minutes, mix with the mushrooms, fry until they are ready, stirring constantly so that they do not burn. As soon as the potatoes are cooked, drain the water and reserve 1 cup of potato water. Add the fried ingredients to the potatoes. Add cream, spices, grind with a blender. If the soup turns out thick, add more potato or regular hot water.

Mushroom soup puree cream

Butter – 60 g
- chicken broth – ½ liter
- champignons – 300 g
- white dry wine– 55 ml
- Dijon mustard - a small spoon
- cream – 125 ml

Cooking steps:

Pre-cook chicken broth. Wash and finely chop the mushrooms. Place a slice of butter in a separate container and fry the champignons until they become soft. Pour in cream, chicken broth, dry white wine, add mustard. Boil the soup and blend it in a blender until smooth.

Mushroom puree soup photo:

Required Products:

Nutmeg – a few pinches
- vegetable broth (or potato broth) – 350 g
- onion
- potatoes – 2 pcs.
- champignons – 500 g
- freshly ground black pepper
- sunflower oil with salt
- blue cheese – 150 g

Cooking steps:

Boil the potatoes, leave the water - it can be used to make broth. Catch the potatoes and mash them. Chop the onion and fry in vegetable oil. Chop the mushrooms, mix with onions, fry for 10 minutes. Pour potato broth into the mushroom mixture, bring to a boil, add potatoes, beat with a blender to get homogeneous mass. Pour in the cream, add a little more water if necessary. Crumble the blue cheese, add to the soup, bring to a boil, and cook until the cheese melts. Turn off the burner and leave for a quarter of an hour to fully infuse. Serve the soup with croutons.

Creamy mushroom soup

Crackers
- fresh mushrooms – 600 g
- cream – half a liter
- chopped greenfinch
- potatoes – 4 pieces
- onion

Preparation:

Finely chop the champignons, fry them over a moderate flame until they become nice and golden. Chop the mushrooms into thin slices and add them to the onion for frying. All water must evaporate. Peel the potatoes, cook them in a saucepan, throw them in for flavor Bay leaf. Pour potatoes, greens and onions into the blender bowl. Grind thoroughly, beat, pour in the cream, and blend again with a blender.

- potatoes – 4 pieces
- chicken breast
- green stuff to taste
- cream – ½ liter
- onion
- crackers

Preparation:

Boil cabbage and potatoes in a deep saucepan. Fry champignons with onions in oil. All water should go away. Place in blender jar boiled potatoes, add cabbage, beat. Fried mushrooms add the onion here too. Chop again, pour in cream, add chopped herbs, and place the soup in bowls. When serving, add pieces of cooked chicken breast to the plates.

Creamy mushroom soup recipe

You will need:

Cream – 400 g
- medium carrot
- onion
- potatoes – 4 pieces
- mushrooms – ½ kg
- fresh parsley
- vegetable oil
- spices

Cooking steps:

Remove the outer skin from the onion and chop finely. Wash the mushrooms thoroughly and chop into several pieces. Heat the frying pan, coat it with oil, and add the onion for frying. Fry for three minutes until nicely golden. Add chopped mushrooms and fry the mixture for 10 minutes. Wash thoroughly, cut into large cubes. Peel the potatoes and chop into small square pieces. Let the vegetables cook, add salt. As soon as the potatoes and carrots are cooked, pour most of the broth into a separate saucepan. Add the onion mixture to this and grind in a blender bowl to form a porridge-like mass. If the soup turns out thick, add a little vegetable broth. Place the container with the first dish on the fire, boil, add cream, season, and serve with herbs.

Mushroom soup with mushroom puree

Required Products:

Dill
- champignons – 495 ml
- potatoes – 4 pcs.
- processed cheese- 2 pieces
- chicken bouillon

Cooking steps:

Make chicken broth, put potatoes in it, leave it to boil. After the potatoes are ready, grate the cheese into the broth, stir so that they dissolve as quickly as possible. Pour the potatoes and broth into a blender bowl and puree until the potatoes are hard to see. Fry mushrooms with onions in oil, use a blender to chop. Place on plates and garnish with chopped herbs. Serve with croutons and egg halves.

Mushroom soup with champignon puree recipe

Ingredients:

Flour – 1.55 tbsp. spoons
- onion
- carrot
- potatoes – 3 pcs.
- garlic clove
- mushrooms – 295 g

Preparation:

Fill a saucepan with water, add potatoes, half an onion, carrots, place on the stove, set the heat to medium, and add salt. Fry mushrooms with onions, add salt. As soon as the vegetables are cooked, put them in a blender, add a little broth, add mushrooms and onions. Blend in a blender to remove all the bits. Divide the soup among plates.

You will need:

Carrots with onions
- spices with salt
- potatoes – 3 pieces
- dried mushrooms – 50 g
- liter of water
- milk

Cooking steps:

Soak dried mushrooms in cool water and leave for several hours. You can leave them overnight. Turn on the multicooker and set the “Baking” mode for 40 minutes. Peel the onion and chop finely. Fry the onion in a slow cooker, add mushrooms, stir, cover with a lid. While the mushrooms are roasting, prepare the vegetables. Cut the potatoes into cubes, grate the carrots. Transfer to the mushrooms, stir and continue simmering until the signal is received. Pour water into the bowl and sprinkle with spices. Throw in a few bay leaves. Close the lid and set the baking time mode to 40 minutes. After receiving the signal, pour the soup into another container. Remove the bay leaf and beat the mixture with an immersion blender. Dilute the soup with hot milk.

Cream of mushroom soup

Required Products:

Champignons - half a kilogram
- chicken broth – 1.7 l
- olive and butter - a tablespoon each
- a sprig of thyme
- onion
- dry white wine – ½ glass
- 3 pressed garlic cloves
- slice hard cheese– 6 pcs.
- salt
- croutons
- ground black pepper - a couple of teaspoons

Dissolve butter in a saucepan, add olive oil. Fry until golden, add salt. Add chopped mushrooms, crushed garlic, sprinkle with black ground pepper. Cover loosely with a lid and leave for half an hour. Using a blender, puree, pour into portioned pots, add a few croutons and a piece of cheese. Place the pots of soup in the oven to allow the cheese to melt and serve immediately.

Recipe with semolina

Ingredients:

Fresh parsley
- medium potato – 2 pieces
- medium onion
- 2 tablespoons semolina
- medium carrot
- frozen mushrooms – 400 g
- sunflower oil
- seasonings

Cooking steps:

First remove the mushrooms from the refrigerator and let them defrost for 35 minutes. Place a saucepan on the fire so that the water boils, put the mushrooms washed in water in it, and add salt. Peel the potatoes, cut into cubes, and add to the mushrooms. Peel the onions, chop them, and place them in a heated frying pan. Wash the carrots with a metal brush and grate them on a fine grater. Add to carrots and onions, fry for 7 minutes. Place the onion and carrot mixture in the soup, cook for 5 minutes, add semolina, stir, turn off the heat after 5 minutes.

Lentil recipe

You will need:

Potato
- mushrooms – 395 g
- fresh parsley
- sunflower oil
- small carrot
- medium bulb
- red lentils – 90 g

Preparation:

Fill a saucepan with water and place it on the stove. Peel the potatoes with a knife and chop into small cubes. Wash the mushrooms thoroughly with water and cut each into several pieces. After the water boils, add potatoes, mushrooms, salt, turn the flame to moderate, and cover with a lid. Remove the peel from onions, chop it finely. Wash the carrots with a wire brush and grate them on a vegetable grater. Heat a frying pan with vegetable fat, fry. Throw the lentils into the cooking container, cook for a few minutes, add the roast and chopped herbs.

Puree soup is prepared from pureed vegetables, cereals, mushrooms, meat, poultry and fish. It's thick nutritious dish, which has excellent taste qualities, 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 a creamy consistency and more rich taste, they add cream, sour cream, milk, egg yolks or butter. 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 of 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, the foam will be easier to remove, 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 obtain a puree soup of the desired consistency. It should not turn out too thick or too liquid.

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 get a tasty first course.

• When preparing a dish of wild mushrooms, do not 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 cook a first course of dried mushrooms, 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: place 2 - 3 egg yolks 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 with the finished 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. Forest mushrooms It's better not to fry. 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 on 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 big amount 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!

If you start looking for recipes for creamed mushroom soup, prepare to go through a good hundred before you reach the end. Abundance of options, different cooking technologies, different dishes And Appliances- all this rather complicates the task than makes it easier. How do you like the simplest, budget, but tasty method? With it, just beat the mushrooms in the broth with a submersible blender until liquid puree. Change the thickness by adding or removing excess liquid. All that remains is to add salt and the dish is ready.

The five most commonly used ingredients in cream of mushroom soup recipes are:

But this is a version for the especially lazy. Of course, the most delicious recipe- classic. It is prepared with the addition of cream, which gives the mushrooms a special flavor. You will need the following ingredients: champignons (a French dish, that’s why mushrooms are like that), cream, onions, wheat flour, butter, pepper and salt.

Don't rush to add potatoes to the soup. Our housewives are accustomed to pushing it anywhere, and this is not always right or good. First, potatoes add extra calories dish, take this into account. Secondly, in some cases it is much healthier to take turnips instead. Or carrots. Or a pumpkin. Or you can get by with just mushrooms, onions and cream, as in the example described above.

Five of the fastest recipes for creamy mushroom soup:

To make your creamy mushroom soup as delicious as possible, follow these tips:

• if you have champignons, take younger, smaller and stronger ones; large ones have a rougher texture, for tender soup this is no good
• let the frozen mushrooms thaw well, and remove excess moisture with a paper towel; otherwise you risk getting a watery soup
• use the blender carefully and carefully, do not leave large pieces in the soup
• fry the mushrooms and onions separately from each other
• pour the cream last, bring the soup to a boil and immediately remove from the heat