Creamy porcini mushroom puree soup. Mushroom cream soup - recipes with photos

Puree soups are very often used in dietary or baby food. They are very useful, which is why everyone loves them very much. You can cook them from a wide variety of products - beans, vegetables, cereals, fish, beef, chicken and much more. Herbs, seasonings and cream are also added for a better taste. Soups made from porcini mushrooms are especially tasty.

Porcini mushrooms are mushrooms belonging to the first category, widely used in cooking. They can be fried, boiled, stewed, pickled, salted and dried. You can cook almost any dish of porcini mushrooms immediately, without boiling them first. Most often they are used for soups - porcini broth is usually transparent, as porcini never darkens after processing.

The porcini mushroom is rich in useful substances - riboflavin, the alkaloid hercedine, proteins, carbohydrates, glycogen, potassium salts, phosphates and much more.

Usually, doctors recommend eating porcini mushrooms for people with inflammatory disease or anemia. They also do not recommend the porcini mushroom for those who have problems with the kidneys or liver, it is believed that the porcini mushroom increases the load on these organs and a person begins to feel worse.

Unfortunately, mushrooms are hard food for children. Most of the mushroom poisoning occurs in children, because their digestive system is formed up to 8 years old. Therefore, porcini mushrooms can be given to a child when his age has reached at least 7 - 9 years. So you can save your child from unwanted poisoning and diseases of the gastrointestinal tract.

As mentioned above, porcini mushroom soups are decent. And we'll talk about the puree soup. This is a delicious, healthy and very nutritious lunch or dinner. It is nutritious because porcini mushrooms contain a lot of protein, which is difficult for the human body to assimilate. So let's see - how to make soup?

Soup ingredients

Ingredients:

Porcini mushroom - 500 grams,
Carrots - 1 piece,
Spinach - 50 grams,
Cream - 500 ml. or 2 tbsp.,
Butter - 50 grams,
Garlic - 2 cloves.

Any dish can be prepared from frozen mushrooms. And this is no exception. Frozen mushrooms are practically indistinguishable from fresh ones. Therefore, cook this mushroom soup for health all year round! By the way, spinach can also be used frozen.

How to make soup?

Recipe:

If you are using frozen porcini mushrooms, first defrost them slightly and then cut into medium sized pieces.
Put the frying pan on the fire and add the butter. You can add a little vegetable. Put the mushrooms on the heated oil and fry them, and when all the liquid has evaporated, fry the mushrooms for another 20 minutes.
Peel the garlic and grate the carrots. Fry them in a separate skillet, adding chopped spinach at the end.
Place the mushrooms and spinach roast in a blender bowl and chop everything well. Now pour the cream into the bowl and whisk the mixture again.
Heat the resulting mass and serve hot.

You can use croutons for decoration. It is very easy to whip up them yourself. It is enough to cut the bread into small cubes and fry in a pan without adding oil.

If your family does not like spinach, although it is very healthy and tasty, you can cook this dish a little differently. But this homemade porcini mushroom puree soup will also be delicious and unique. It takes a little time to prepare a cream of porcini mushroom soup - only 40 minutes, not counting chopping with a blender.

Ingredients:

Carrots - 1 piece,
Porcini mushrooms - 300 grams,
Onions - 1 piece,
Potatoes - 2 pieces,
Cream - 500 grams,
Garlic - 1 clove
Greens, salt and pepper to taste.

Recipe:

Process the mushrooms first, then cut them into medium pieces.
Peel and dice the onions and carrots. Cut the potatoes into medium pieces.
Fill a saucepan with water and put the mushrooms there. When they are cooked, salt and add all the vegetables. Finally, pepper and place all the vegetables and mushrooms in a blender. Grind. Now put the herbs in the blender and pour the cream. Whisk everything thoroughly and put the soup on a plate.

You can decorate with green leaves and crackers. Always serve the soup hot.

Such mashed soups can be served on a festive table as a first course. Guests will surely remember its unusual expressive taste and ask for a recipe. This dish can also be eaten by dieters, as it is low in fat.

Creamy Vegetable Mushroom Soup Recipe

Creamy porcini mushroom soup will cook faster if you use frozen or fresh food. If you decide to make a soup from dried mushrooms, you will need to pre-soak them for 2-2.5 hours. Soup can be prepared directly in the same water in which the mushrooms were soaked or in another vegetable or meat broth.

If you are using frozen mushrooms, you can immediately fill them with water and set them to boil.

While the mushrooms are boiling, you will need to prepare the vegetables. Peel the potatoes, wash and cut into thin cubes. Put potatoes in soup and cook with mushrooms until tender.

Peel and chop one onion into small cubes, if desired, add a clove of garlic. Fry the onions in butter until light golden brown, then add to the pot to the potatoes and mushrooms. After the soup has boiled, you can add salt to taste.

Simmer the soup for another 10-15 minutes, then remove from heat and puree with a blender or mixer.

Mix a glass of milk at room temperature with chopped soup. Hard boil the egg, peel, cut into 4 pieces and put on a plate.

Before serving, you can add a little fresh or dried herbs to the table.

Look at the photo of cream of mushroom soup - this is one of the serving options. You can decorate it to your liking by adding some croutons, cheese or olives.

Mushroom Vegetable Soup Recipe

The recipe for mushroom puree soup is very simple to prepare. It is necessary to cook all the necessary ingredients until cooked and grind with a blender in mashed potatoes. To prepare 6 servings of mushroom soup, you will need to take the following products:

Mushrooms - 250-300 gr
Flour - 1 tbsp. l
Onions - 1 piece
Chicken eggs - 2 pcs.
Salt, spices and herbs to taste

Mushrooms can be taken both fresh and dried and even frozen. Peel and cut the potatoes into very small pieces, put in a saucepan, pour over hot water and cook over medium heat. When the potatoes boil, add the mushrooms to the soup and continue to cook for 15-20 minutes.

In a glass or small bowl, dilute the flour with cold water, stir well so that the dough is liquid enough, but without lumps.

Pour the dough into the soup - with continuous stirring, pour it in a thin stream, bring to a boil and remove from heat. Boil eggs hard-boiled, cool, peel and grate. Grind the soup with a blender, add grated eggs to it and pour into plates. Add some fresh or dried herbs and you can enjoy the flavorful treat. Bon Appetit!

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

How to make mushroom puree soup

If the hostess wants to know how to cook mushroom soup, then she needs to start by choosing the ingredients. A dish is prepared from dried, fresh or frozen mushrooms. If a freshly assembled version is used, then the product must be cleaned and rinsed. Dried ones will have to be soaked before cooking and boiled beforehand. You can freeze the mushrooms yourself, and use them without defrosting, so as not to lose nutrients and turn them into a slippery mass. They just need to be dipped in boiling water.

The correct mushroom puree soup has a thick, uniform consistency, but not so steep that there is a "spoon". This uniformity is achieved by using a blender or food processor. When a thicker dish is obtained, the mass is diluted with liquid warm cream or broth. If the soup is cold, and it needs to be reheated, then use a microwave or low heat stove with constant stirring.

In addition to the main ingredients, various additives are added to the mushroom puree soup:

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

What mushrooms are used to make soup

The first step in making the dish is choosing the mushrooms for the soup. The fresh ingredients added to the first are champignons, oyster mushrooms. Dry or frozen mushrooms are suitable for the dish. The most rich, nutritious and aromatic soups are those made on the basis of porcini mushrooms and camelina. Milk mushrooms, boletus and aspen mushrooms are less satisfying.

The lowest nutritional properties are possessed by mushroom soup made from moss mushrooms, honey agarics, russula, butter, oyster mushrooms. At the same time, low calorie content for gourmets is successfully combined with the most attractive taste. Champignon is popular, which is always in stores at any time of the year. For cooking, only a young mushroom with white plates and a dome-shaped cap is suitable.

How to peel mushrooms

Before preparing a classic soup, many housewives think about how to peel mushrooms and whether it is worth processing them at all, or just rinsing with water is enough. Professional chefs give advice on how to prepare the raw materials. Fresh, clean mushrooms can only be washed in water, but contaminated or damaged specimens should not only be rinsed, but also cleaned off unattractive areas. If champignons are used, they do not need to be soaked to prevent them from absorbing the water.

For cooking in mushroom-based puree soup, forest raw materials are often used, which require more thorough preparation and cleaning. First, the mushroom legs need to be washed and cleaned from dirt, remove adhering debris from the caps. It is better to start with young and strong ones, leave the old ones for last. If the mushroom is spoiled or wormy, it can be soaked in cool salted water.

For old mushrooms, in order to prepare a rich mushroom-flavored cream soup, you need to remove the pulp damaged by worms and insects, rinse them thoroughly before cooking. The foot cleaning always starts. Then they move to the cap, for convenience, the mushroom is cut. From clean and young-looking specimens, the upper part of the skin is scraped off - with a dry cloth or with a knife. The hat is rinsed with water, for large sizes it is cut in half for inspection for worminess.

Mushroom Puree Soup Recipe

Having picked up the ingredients, having studied step-by-step photo and video tutorials on how to cook mushroom soup, you can start cooking. You can cook a dish both in a saucepan and using a multicooker, season with spices, add dairy products for taste and fry meat for satiety. The recipe for mushroom soup can be different - this is cream soup with cream based on white or champignons, cheese, chicken, potato.

Champignon cream soup

The simplest lean mushroom soup has dietary properties due to the use of broth not on meat, but on vegetables. It is good to eat it in fasting or on a diet to keep the body in a good position, while not starving. The dish is served with decorations in the form of dill, croutons. For taste, you can add low-fat sour cream or yogurt. A delicious and quick recipe for how to make a treat is below.

Ingredients:

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

Cooking method:

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

Mushroom champignon soup with cream

Mushroom soup made with cream has a special rich taste and creamy aroma. They also give the dish a lightened shade, thanks to which it looks good in the photo. The dish is served poured into plates, decorated with herbs and white bread croutons, sour cream. Soup-puree is loved by children and adults for its pleasant aroma and rich taste.

Ingredients:

champignons - 0.6 kg;
potatoes - 4 pcs.;
onion - 1 pc.;
greens - a bunch;
cream - half a liter.

Cooking method:

Chop the onion, fry in a skillet with oil over medium heat until golden brown. Add champignon plates there.
Peel the potatoes, send them to cook in a saucepan with water and bay leaves.
Once ready, grind all the ingredients in a blender. Pour in the cream and beat again.

Cream of mushroom soup with porcini mushrooms

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

Ingredients:

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

Cooking method:

Chop the onions, wash the mushrooms, dry, chop.
In a deep frying pan in half the amount of oil, fry the onions until golden brown, add the mushrooms. Continue frying for another 5 minutes.
Pour the broth into a saucepan, add the onion-mushroom mixture, cook for 17 minutes over medium heat.
Pour into a blender, chop until puree. Strain.
Return to saucepan, boil, add cream, salt, season with pepper.
Warm up for 5 minutes with constant stirring.

Cream of mushroom soup with cheese

Cheese soup with mushrooms is considered original if you add to it the noble blue cheese with mold. This Flemish recipe has a spicy, intense flavor. Soup-puree, in addition to the mushroom hue, has a slight sourness and creamy aroma. Thyme added to it gives a touch of Mediterranean cuisine, looks great in the photo as a decoration.

Ingredients:

champignons - 0.4 kg;
potatoes - 2 pcs.;
onion - 1 pc.;
cream of 15% fat content - 0.4 l;
vegetable broth - 0.7 l;
garlic - a clove;
blue cheese with mold - 0.1 kg;
thyme - 3 branches.

Cooking method:

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

Mushroom cream soup in a slow cooker

It is easy to prepare a delicious and aromatic mushroom cream soup in a slow cooker, because you do not need to spend a lot of time on cooking - just prepare the ingredients. By decorating the mushroom-flavored soup with a sprig of parsley or tarragon, you will add a special richness, nuances that set off the creamy texture. Variations of the recipe will be replacing water with chicken or vegetable broth, adding oregano, nutmeg, sage,.

Ingredients:

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

Cooking method:

Rinse the champignons with running water, cut into 4 pieces. Peel, wash, cut the potatoes into cubes. Peel the onion, cut into small cubes.
Put vegetables and mushrooms on the bottom of the multicooker bowl, pour in water. Close the lid, set the soup mode.
After the end of cooking, pour the mixture into a saucepan, pour in the cream, season with salt and spices.
Purée the mass with an immersion blender.
Instead of a blender, you can use a food processor or rub the mixture through a sieve.
For a rich taste, onions with mushrooms can be processed (fried) before being placed in a multicooker.

Creamy soup with mushrooms and chicken

To make a hearty chicken soup with mushrooms, you need to use fillets to prepare the broth and add to the creamy mass itself. Such a dish has a high calorie content, quickly satisfies hunger, serves as an excellent option for serving as a first, and will find its place in the daily diet. Instead of chicken, you can take any meat - turkey, rabbit, beef.

Ingredients:

champignons - 0.25 kg;
chicken fillet - 0.25 kg;
potatoes - 0.35 kg;
carrots - 100 g;
onions - 100 g;
cream of 20% fat content - 1.5 cups.

Cooking method:

Pour 1.5 liters of water into a saucepan, boil the diced chicken. At this time, peel the potatoes, cut into cubes.
When boiling water, throw in the potatoes, boil until tender. Peel the mushrooms, cut into slices, chop the onion, grate the carrots.
Fry the mushrooms in a dry frying pan until the water evaporates from them. Add onions and carrots, simmer for a couple of minutes, pour in cream. Simmer until the mixture thickens.
Send all parts of the composition to a blender, beat, season with salt and pepper.

Dried porcini mushroom cream soup

A creamy soup made from dried mushrooms will turn out to be very tasty and with a rich aroma, and for those who doubt how to prepare a delicacy, it is better to take forest ones. The first dish looks appetizing in the photo and in life, it has a bright taste. It perfectly saturates the body. For piquancy, mustard grains and garlic are added to the first. The resulting pungency will certainly be smoothed out by the creamy taste of dairy products.

Ingredients:

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

Cooking method:

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

Mushroom cream soup from frozen mushrooms

Any housewife will be able to prepare a delicious and aromatic puree soup from frozen mushrooms. You can use any options - champignons, chanterelles, boletus, white. The main thing is not to defrost them, so that they do not spread out in an unpleasant slimy puddle, but retain the elasticity of each piece. To do this, they are poured directly into boiling water and boiled until tender. Serve well with parsley.

Ingredients:

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

Cooking method:

Chop the onion with carrots, fry in oil.
Pour broth into a saucepan, bring to a boil, add mushrooms, add frying.
Bring to a boil, add chopped parsley.
Put everything in a blender, grind until creamy.

Creamy Mushroom Soup with Cream Cheese

Soup-puree with melted cheese and mushrooms, which saturates well and warms in cold weather, has a rich creamy taste. It has a delicate texture and is quick to cook. Serve the dish hot, garnishing each plate with chopped herbs and croutons, cooked without eggs - just fried in butter with herbs.

Ingredients:

chicken broth - half a liter;
champignons - half a kilo;
potatoes - 4 pcs.;
onion - 1 pc.;
processed cheese - 2 pcs.;
dill - a bunch.

Cooking method:

Boil chicken broth, put potato cubes in it, boil until tender.
Grate the curds in the broth, stir until dissolved. Grind the mixture in a blender.
Chop the onion with mushrooms for frying, put in a blender, chop again.

Wild mushroom puree soup

Creamy soup made from forest mushrooms, prepared on the basis of. This is a real delicacy, because it is prepared using dry white wine, cream gives it a delicate taste, and thyme greens give it a piquancy. An exquisite delicacy is good to serve with rye croutons, sprinkle with herbs, flax seeds, pumpkin or sesame seeds on top.

Ingredients:

chanterelles - 0.4 kg;
chicken broth - 0.9 l;
white wine - half a glass;
onion - 1 pc.;
cream of 20% fat content - 225 ml;
thyme greens - 1 tablespoon

Cooking method:

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

Video: soup with mushrooms and potatoes

Calorie content: Not specified
Cooking time: Not indicated

If you like mushrooms, I suggest making you a puree of dried porcini mushrooms with cream. Soup can be made from dried mushrooms all year round. Porcini mushrooms are especially tasty. For the soup, I recommend choosing clean, large, dry white mushroom plates without dark spots. Mushrooms should not crumble into dust. The aroma of quality mushrooms begins to spread when the jar is opened. You can take any processed cheese, but the variety with the addition of mushrooms will be most suitable. I also want to draw your attention to.

You will need (for 2.5-3 liters):

- dried porcini mushrooms - 150 grams,
- large potatoes - 2 pieces,
- onion - 1 piece,
- processed cheese - 1 piece,
- cream, fat content 30% - 150 grams,
- bay leaf - 1 piece,
- allspice - 2-Z peas,
- vegetable oil - 1-2 tablespoons.

Recipe with photo step by step:

Soak the mushrooms in cold water overnight.

In the morning, thoroughly rinse the mushrooms and carefully inspect so that there are no remnants of sand and dirt.
Dip the mushrooms into a saucepan, cover with cold water, add a clove of garlic. Cook for 30-40 minutes over low heat.

Peel and dice the potatoes and add to the soup, cook for 10 minutes.

Finely chop the onion.

Heat vegetable oil in a frying pan, lower the onion and fry until light golden brown. Add the fried onions to the soup. Add allspice and bay leaves. Cook for 4 minutes.

Cut the processed cheese at random, put it in the soup and bring to a boil.

Remove bay leaves and allspice. Beat the soup with a blender until smooth. Salt and pepper.

Pour in the cream, stir and bring to a boil. Remove from heat and pour into bowls.
You can put herbs or homemade garlic croutons on top. Decorate with cream. Serve with black bread. I'm sure you'll love this one too.

The mushroom soup is very thick. If desired, it can be diluted with milk.

Advice:

If you are in a hurry - soak dry mushrooms in hot water and in an hour you can cook them.
- For the convenience of whipping, you can separate the soup from the broth with a colander and grind it with a blender. Then add the rest of the broth and continue to cook according to the recipe.
- For a festive serving, you can use the bread pot service. Cut off the top of the loaf, remove the pulp and add a serving of soup. Cover with a bread lid.
- It is best to season the soup with fresh ground pepper.