Mashed potato soups: simple and delicious recipes. Potato puree soup with champignons Mushroom soup puree with potatoes recipe

Step 1: prepare the mushrooms.

Step 2: prepare the bow.

Step 3: prepare the potatoes.

Step 4: Fry chopped vegetables.

Step 5: Prepare Mushroom Potato Soup.

Step 6: Serve Mashed Potato Soup.

- - If the soup-puree turned out to be very thick before cooking, do not worry. Just add a little boiled water to the container, or even better - the liquid remaining after boiling the potatoes. Mix everything well with a tablespoon, put the dish on medium heat and wait until it starts to boil.

- - Reheat the mashed potato soup in the microwave or on the stove over low heat, but only until it boils.

- - If you do not have a blender at hand, do not worry. An excellent replacement for this inventory is a conventional meat grinder with a fine grate. To do this, grind the ingredients in turn in a meat grinder and then proceed according to the same recipe scheme.

- - When choosing mushrooms, it is best to take champignons, as they are more fragrant and tender, and are suitable for this puree soup.

- - For a rich flavor, you can add other seasonings to your taste in the dish. For example, mushroom spice, dried coriander, as well as Khmeli-Suneli spice.

- - If you want small pieces of mushrooms floating in the dish, then it is better to grind the frying in the blender bowl at 3-5 speeds, as the Turbo mode turns any food into puree.

Most adults do not perceive mashed potato soup (cream soup) as something serious, many take this dish for a kind of baby food. However, this is just a delusion, because a pureed soup cooked according to a simple recipe will become a full-fledged and appetizing first course for each family member. Delicate in flavor and enveloping, thick in texture, this easy-to-make dish works wonders to satisfy the most discerning palates.

Everyone knows about the property of potatoes to boil well both in water and in milk, so pureed soup from it can be prepared using any base. It can be meat, chicken or fish broths, vegetable and mushroom broths or milk. It is acceptable to use the base of bouillon cubes in recipes. The taste of the dish will be much softer, and the consistency more tender if cream and milk are added to its base. Very tasty, nutritious and at the same time dietary is a soup based on chicken or turkey broth with low-fat cream.

Once you decide to make potato soup, recipes can be edited to suit your personal preferences without fear of experimenting with ingredients. When potatoes are the main component of the dish, any addition will be quite harmonious. For example, such a soup with potatoes and carrots has a brighter color, a sweetish aftertaste with a touch of carrot flavor. And if fragrant garlic croutons are served with a hot dish, it will not only warm you up in cold weather, but also help in the prevention of colds.

Some easy recipes

There are many recipes for making such soups. They contain a variety of combinations of vegetables with mushrooms, cereals, meat, fish, various types of cheeses. However, mashed potato soups are considered the most popular.

Plain with potatoes

The basis of this dish, you can take the usual chicken or meat broth, so the dish will turn out more satisfying.

Required products:

Making potato soup is very easy. This is done like this:

1. Cut the peeled and washed vegetable into small slices and boil until half cooked in broth or water, adding a little salt.
2. Whip the cream with the protein, after separating it from the yolk and pour the mixture into the potatoes.
3. Bring the vegetable to readiness and puree in a blender.

Serve the finished dish sprinkled with chopped herbs and crackers.

Mushroom soup from A. Skripkina

Mushrooms in this recipe can be quite successfully replaced with any mushrooms.

Required components:

How to prepare mashed potato soup with mushrooms:

Potatoes need to be boiled, pour the broth into a separate cup, chop with a blender. Cut carrots with onions into cubes, and champignons into arbitrary slices. Fry the mushrooms for about 8 minutes. Separately, fry the onions together with the carrots until soft. Combine champignons with beaten potatoes, fried vegetable cubes and add broth. Mix everything thoroughly and bring to a boil.

Arrange the finished dish with herbs and serve with fried croutons.

Cheese with croutons

The preparation of this delicious dish will take the hostess no more than an hour, but it will delight guests and households with an unforgettable taste. And if you do not take meat broth as a basis and do not add smoked meats, even the most convinced vegetarians will be delighted.

Soup list:

Garlic croutons go well with this dish. For them you need to take:

4 slices of bread;

1 large clove of garlic;

salt pepper;

1.5 tsp sweet ground paprika;

2 tbsp. l. olive oil.

To decorate the finished dish, you can take any greens; onions and slices of pork (bacon).

Peel and wash all vegetables. Finely chop half of the garlic with leek and sauté in butter over very low heat. Coarsely grate the carrots and send them to fry along with garlic and onions. Peeled sweet pepper and celery cut into equal medium cubes. Fry a little, adding bay leaf.

Put on fire water (or broth) for the soup base. Cut the potatoes into small identical cubes and send to the boiled base along with the fried roots and vegetables. Pepper everything, salt a little and cook for 20 minutes at a low boil.

While it is cooking, prepare the croutons: dry the slices of bread in a toaster or in the oven, and then grate with the remaining garlic. Fragrant bread cut into small cubes, sprinkle with paprika, pepper, salt. Fry the croutons in hot olive oil, stirring constantly so as not to burn.

Cut the onion into thin rings, dip in flour and fry in butter until golden brown.

Cut the bacon into strips and fry until crispy.

Drain the broth from the soup into a separate cup, and puree the vegetables with a blender.

Add the broth to the resulting mass to make a puree similar in consistency to liquid sour cream.

Add grated cheese to this puree and send to low heat. Stir constantly and vigorously until the cheese is completely melted.

It is better to serve the dish in portions, garnishing with fried onion rings, slices of crispy bacon and chopped herbs, and put the croutons on a common plate.

Vegetable with zucchini

The preparation of this soup with amazing taste will take about half an hour and will not require much effort. And in fasting, such a dish will become simply indispensable.

Required products (for a 3-liter pan):

Cut the onion into several large pieces and simmer in a saucepan in sunflower oil, cover with a lid and set a moderate heat.

Carrot cut into random slices and send to stew to the onion. Cut the zucchini into large pieces and send to the pan with carrots and onions. Mix everything well and continue stewing, covering the pan with a lid. Coarsely chop the peeled potato tubers and put them on the vegetables.

Pour the food with water 20 cm above the level of the potatoes. Salt everything, mix and cook until the products are completely cooked. Grind the prepared vegetables with a blender and bring to the desired density, adding boiling water.

Taste and, if necessary, salt, add spices. Bring the resulting mass to a boil over low heat and add chopped greens with onions. It is advisable to serve ready-made cream soup with white croutons or black bread toasts.

With chicken and potatoes

Dietary mashed potato soup, the recipe of which does not contain a drop of oil, but only white poultry meat.

Required components:

Dip the chicken fillet in 2 liters of boiled water and cook for about a quarter of an hour, removing the foam if necessary. Peel vegetables, cut into slices, send to cook with meat until tender. Drain the resulting broth into a separate bowl, and chop the vegetables and chicken fillet with a blender.

Dilute the resulting puree with broth and, stirring, bring to a boil. Serve the finished dish in portions, decorating with grated cheese, chopped greens and crackers.

With peas and smoked meats

Very tasty, fragrant, and most importantly - a hearty pea soup that will not leave anyone indifferent. The fried brisket and pork ribs are perfectly combined with the delicate texture of the dish.

Required products:

• 0.3 kg of smoked pork ribs;
• 0.2 kg of bacon or brisket;
• 1 medium carrot;
• 0.2 kg of dry peas;
• 1 head of onion;
• 3 potato tubers;
• 3 art. l. sunflower oil;
• herbs, spices and salt - to taste.

Rinse the ribs and, pouring 2 liters of cold water, send to boil for about half an hour. Cool the cooked ribs and divide the meat from them into small pieces. Rinse the peas and boil in the broth left after the ribs. Cut the potatoes into small cubes and send to the peas a quarter of an hour after the broth boils. Salt, if necessary, add your favorite spices.

Finely chop the carrots and onions, fry until soft and send to the potatoes with peas. Cut the brisket or bacon into strips and fry together with the meat from the ribs until golden brown. You do not need to add oil: the meat will release enough fat. When the potatoes and peas are ready, puree the soup with a blender, and then mix the mass with the fried meat.

The finished soup needs to brew for about a quarter of an hour, and then it can be served, garnished with leaves of fresh herbs.

With porcini mushrooms in a slow cooker

In order to make amazingly delicious potato soup in a slow cooker, you will need a maximum of one hour and a minimum of effort. But a delicious lunch or dinner for the whole family will be provided.

Required products:

Grate all vegetables through a large grater. Wash the mushrooms well. Coarsely grate 3 of them. Leave one for decoration and cut the rest into 4 pieces.

Fry vegetables with grated mushrooms for 2 tbsp. l. butter, placing everything in a multi-cooker bowl and setting the "BAKE" mode for 10 minutes. Mix water with milk and add to the sautéed vegetables along with the mushroom quarters. Add salt and spices.

Mix everything well and cook in the "Multipovar" mode for about a quarter of an hour. After that, add semolina to the soup, stirring vigorously. Cook for another 2 minutes, without changing the mode and stirring. Cut the remaining mushroom for decoration into not very large slices, fry until golden brown.

Cover the finished soup and let it brew a little. Serve the dish in portions, decorating with mushrooms and sprigs of fresh herbs.

Already after the first portion of this soup, everyone will be able to fully appreciate all its advantages. A hot, tender dish with an enveloping texture, simple and quick preparation, the availability of the necessary ingredients - these are enough reasons to include puree soups in the diet of the whole family. However, there are at least three more reasons why pureed soup recipes should always be on hand.

Pureed soups will appeal not only to adults, but also to children, especially those who do not like to eat ordinary soups for lunch, with whole pieces of vegetables. For many mothers, these recipes become a real godsend, because the problem of feeding the “little baby” disappears by itself after the first serving.

They are convenient to take with you. Ideal at work or on the road, where you often want hot homemade food. It is enough just to pour fresh soup into a thermos, and a full meal will be provided. Just pour it into a mug and enjoy. In addition, this option is much more useful than store-bought synthetic soups that are “brewed” with boiling water.

The taste of ordinary mashed potato soup is quite simple, but if you cook it constantly, changing the accompanying ingredients, the dish can turn into a gourmet treat. You can serve hot soup sprinkled with grated cheese, garnished with slices of fried bacon or shrimp. There are no strict technological maps for such a dish, so you can experiment with it by adding ingredients to your liking.

Attention, only TODAY!

How nice it is to pour a plate of fragrant hot for lunch. The main thing is that such a soup can be given even to children and not at all worry that their tummies will hurt, because such a dish, on the contrary, is very useful for people with a sensitive stomach: it completely envelops its walls and saturates the body for a long time. It can be served on the table even without bakery products. So, let's take a look at a few mushroom soup recipes with you.

Mashed Potato Soup with Mushrooms

Ingredients:

• fresh champignons - 300 g;
• potatoes - 600 g;
• onion - 200 g;
• cream - 500 ml;
• spices;
• vegetable oil;
• fresh herbs - optional.

Cooking

For cooking - mashed mushrooms, wash the champignons well and cut them into small pieces. We clean the onion, chop it in half rings. We peel the potatoes, wash them thoroughly, chop them into cubes and put them in a saucepan. Then fill with water and put on a strong fire, and after boiling, reduce the flame. Salt the potatoes a little, cover the pan with a lid and cook for about 30 minutes. Then carefully drain the water and use a potato masher to mash the potatoes.

Put the finely chopped onion in a frying pan with a small amount of vegetable oil and sauté over low heat until golden brown. After that, add chopped champignons to it, add salt to taste and mix everything well with a wooden spatula until all the liquid has completely evaporated.

Next, turn off the burner and let our roast cool down. After that, we transfer the vegetables to the blender bowl and grind until smooth. Then we shift the onion-mushroom puree into crushed potatoes, pour in the cream, salt, mix everything well again with a blender and put on fire, stirring. As soon as the mushroom puree boils, immediately remove it from the stove, sprinkle with finely chopped fresh herbs and pour into plates.

Cheese cream soup with mushrooms

Ingredients:

• processed cheese - 200 g;
• white mushrooms - 100 g;
• carrots - 1 pc.;
• potatoes - 3 pcs.;
• vermicelli - a handful;
• water - 1.5 l;
• spices;
• garlic - 1 clove
• dill.

Cooking

Take a small saucepan, pour boiled water into it and bring to a boil. At this time, peel the potatoes, cut into cubes and throw it into boiling water. Then add mushrooms chopped into plates and grated carrots. We bring the soup to half-ready, pour in the vermicelli and let the dish cook with the lid closed for about 15 minutes.

After that, add processed cheese, chopped into pieces, mix everything thoroughly and at the end of cooking squeeze a clove of garlic through a press. Now we beat the dish well with a blender until smooth and pour the finished soup - puree of porcini mushrooms into plates.

Chicken puree soup with mushrooms

Ingredients:

Cooking

Fresh mushrooms are washed, dried and processed. Next, we cut them into plates and sauté them in vegetable oil along with an onion chopped into half rings in a pan with high sides. Pour the prepared vegetable broth with broth and bring to a boil.

Then add the potatoes, cut into strips, and cook until fully cooked. Then we filter the soup, transfer the potatoes, mushrooms, boiled chicken meat to a blender, season with spices, beat, diluting the mass with broth so that the soup acquires a normal consistency.

Calories: Not specified
Time for preparing: Not specified

Among all mushrooms, champignons are the most accessible, so they are most often used in the preparation of a wide variety of dishes - from gourmet and pates to everyday soups and. Of course, they are inferior in taste to wild mushrooms, but it is very easy to fix this: use spices, cream, sour cream, herbs, garlic, soft and hard cheeses, and you will see that delicious and varied food can be prepared from banal champignons.
Mashed potato soup with mushrooms is just being prepared with champignons. The recipe can be either lean (or vegetarian) without the addition of meat and dairy products, or more nutritious, with chicken broth or cracklings, sour cream, cream. Vegetables do not have to be cut as finely as in the recipe; to save time and effort, you can make large cuts. But then the mashed potato soup with mushrooms will have to be cooked longer, and when fried, the vegetables will not have time to soak in oil. Choose the option that suits you and cook to your health!

Ingredients:

Potato - 4-5 medium tubers;
- carrots - 1 large;
- onion - 1 pc;
- fresh champignons - 250 gr;
- water - 1 liter;
- pork fat - 60-70 gr. (or 2-3 tablespoons of vegetable oil);
- cream or sour cream - 100 ml;
- greens - of your choice, any;
- black pepper - 2-3 pinches;
- salt - to taste;
- crackers - for serving to the table.

Recipe with photo step by step:

We cut the potatoes into strips or medium-sized cubes so that they boil better. We clean the champignons, cut the leg, if there is damage, we cut out these places. Cut large mushrooms into slices, cut small ones in half. A few small mushrooms can be left whole or halved and, after frying, set aside to serve mashed potato soup with mushrooms.
.

We cut the carrots arbitrarily - into cubes, slices or straws. In this case, it is undesirable to use a grater, carrots will absorb a lot of oil, the soup will turn out to be very high-calorie. Finely chop the onion, half rings or cubes.

The basis for the soup can be both water and chicken, mushroom, vegetable broth. Pour the potatoes into the boiled liquid, add some salt. After boiling, reduce the heat to a minimum, cook the potatoes until they become soft.

For a lean (vegetarian) option, pour oil into the pan. If you cook soup with the addition of meat or dairy products, then you can melt lard, melt fat from pieces of lard, or use butter to fry vegetables and mushrooms.

Pour the chopped onion into the hot fat, after moving the cracklings to the side. Fry for about three minutes, then remove the cracklings with a slotted spoon or spatula.

Add carrots to the softened onion. Mix, simmer over low heat until the carrots absorb the oil and become soft.

Pour the mushrooms to the vegetable fry, mix carefully so as not to damage the slices. If you do not plan to decorate the soup with fried mushrooms when serving, then you can cut them smaller and quickly fry until creamy.

The potatoes will be ready by this time. We send mushrooms and vegetables to the boiling broth, stir. Cook for about five minutes, checking the softness of the carrots and potatoes.

We rearrange the pot with the soup on a stand, let it cool slightly. With an immersion blender, grind the contents of the pan to the consistency of a thick puree. Part of the broth before grinding can be selected in order to later adjust the density of the puree soup.

By adding broth or water, we give the soup the desired consistency. We return to the burner with a quiet fire, warm it up. Before turning off, add cream or sour cream to the soup, add some salt to taste.

We leave the finished mashed potato soup with mushrooms under the lid to brew. When serving in plates, add fried mushrooms, a few slices of carrots, sprinkle with herbs and ground black pepper. Serve with crackers and sour cream, if appropriate. Bon appetit!




Author Elena Litvinenko (Sangina)

You might also be interested

Mushroom soup with potatoes is a dish that has a pleasant texture and delicate creamy taste. It will remind you of the autumn aroma of forest mushrooms.

You can use both fresh peeled and dried or frozen mushrooms, the taste of the finished dish will not change from this. The only thing is, if dried ones are chosen, you will have to allocate a little more time for preparation - before frying, they will need to be soaked for several hours, and then drained of excess water and rinsed again. Frozen mushrooms can be fried without defrosting, just stir them more often and leave the lid open to evaporate excess moisture.

The recipe for mashed potato and mushroom soup is universal because it does not tie the hostess to a specific list of products. So, for example, to reduce the viscosity of the soup, you can reduce the amount of potatoes, add chicken breast for nutrition. Replace cream with whole milk. In this case, the calorie content of the dish will change in the direction of decrease. You can also make a completely lean mashed potato and mushroom soup. It is enough to remove the butter and cream and use water or vegetable broth to thin.

Ingredients

Servings: - +

• mushrooms 500 gr
• potato 4 things
• onion 1 PC
• carrot 1 PC
• water or broth 900 ml
• cream 200 ml
• processed cheese 4 things
• butter 20 gr
• vegetable oil20 gr
• spices to taste
• crackers, parsley optional

Calories: 54 kcal

Proteins: 2 g

Fats: 2.1 g

Carbohydrates: 7.3 g

40 min. Video recipe Print

First of all, to prepare mushroom cream soup with potatoes, you should clean all the ingredients and rinse them thoroughly under running water. Then cut the potatoes into large pieces, pour water or meat or vegetable broth prepared in advance and put on fire.

While the potatoes are cooking, finely chop the onions and carrots. Fry the onion in butter and vegetable oil until translucent. Then add carrots, mix and fry vegetables for 5 minutes under a closed lid.

In a separate pan, fry the mushrooms in a small amount of vegetable oil. Spread them in the pan carefully so that there is no splashing. In the process of cooking, the mushrooms are fried by about half of the original volume. Don't be scared, it's normal.

Before the final stage, when the onions and carrots are ready, you need to add cream to them. Then stir and continue to fry for about 5 more minutes.

When all the ingredients are ready - the potatoes are cooked, the mushrooms and vegetables are fried separately, you need to carefully reduce the contents of the pan with potatoes and broth.

Before you start whipping the soup puree, you should add pieces of melted cheese to the pan. It will give the dish an extra creamy note. Beat cream soup of mushrooms and potatoes with a blender carefully so as not to burn yourself. If the resulting consistency does not suit you, you can either add broth or milk, or, conversely, hold the pan on the fire for some more time to evaporate excess moisture.

Decorating the finished dish is not difficult if fresh mushrooms were used in the preparation of mushroom cream soup - just take a few small mushroom plates and fry them in a dry frying pan.

If dry or frozen semi-finished products were chosen, it would be much more aesthetic to sprinkle the dish with fresh herbs, throw in a few crackers or pour a little cream. White bread croutons, fried with salt or dried in the oven, are the perfect complement.

It must also be remembered that mushroom soup with potatoes, despite its consistency, is not recommended for a children's table if the child is under three years old.