Recipe for fragrant porcini mushroom soup. Mushroom soup-puree of white frozen mushrooms

Puree soup is made from mashed vegetables, cereals, mushrooms, meat, poultry and fish. It's thick nutritious dish which has excellent palatability, 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 useful, but also quite high in calories.

Preparing them is easy enough. As a basis, meat, vegetable and mushroom broths. Vegetables are boiled and mashed with a blender. For a creamy texture and more rich taste, cream, sour cream, milk, egg yolks or butter are added to them. The first dishes with their addition have a creamy structure and are called so.

In Russia, they are prepared from peas, lentils, spinach, cauliflower, and, of course, mushrooms.

Our region is painfully rich in them! Which of them just do not grow in the vastness 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 we prepare delicious rich first dishes, one of which we will cook today.

Since we like to cook from them not only in season, but also in winter and spring, we dry and freeze them. How to cook I already told in one of the notes. And also new articles have appeared where you can read about recipes from and mushrooms.

The first courses from fresh representatives of the forest kingdom are also very tasty, especially in the form of mashed potatoes. And the most delicious they are, of course, from the most noble representatives of this class - from whites.

Of these, we will cook today. I froze 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, mushrooms. They make simply great-tasting first thick dishes.

Cream soup of porcini mushrooms - step by step recipe

We need for 5-6 servings:

white frozen mushrooms - 500 gr
potatoes - 3 pcs
onion - 1 pc.
cream 30% - 150 ml
salt - to taste
butter - 50 gr

Cooking:

1. Cut the onion into small cubes and fry in butter until golden brown. You can also fry on vegetable oil, but butter gives just an amazing aroma, delicate and rich taste.

If you cook, for example, with champignons, then they can also be fried with onions. But for whites, this is not at all a mandatory procedure. Although, as an option, you can use it, it will also be delicious.

2. Add half a glass of hot water, and without reducing the heat, continue to cook first, and then fry again, until transparent.

So the onion will steam more strongly and give all its flavor to the soup.

3. Pour 2 liters of water into the pan. Bring to a boil and send the frozen mushrooms there. It is not necessary to defrost them for this, so that they do not soften and break apart.

Before freezing them, I already thoroughly cleaned and cut them so that they take up less space in the freezer.

By the way, they cannot be washed before freezing, you only need to clean them with a knife, clearing them of dirt, leaves, needles and other forest debris.

4. Bring to a boil again, constantly skimming off the foam. A lot of it will be formed, and forest debris will float along with it if it remains during cleaning.

As it boils, the foam will be easier to remove, as the sliced \u200b\u200bpieces will begin to slowly sink. When all the foam has been removed, cook for 5 minutes.

5. Peel potatoes and cut into cubes. Send it to the pot. Let it boil, salt to taste.

Although we will subsequently grind everything into a puree, you need to try to cut the potatoes in the same 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 puree. Put the mashed potatoes in a saucepan and put the next part into the blender bowl again, chop it.

Add a little broth to each of the parts, for ease of churning the mass into a puree.

If there is an immersion blender, then they can grind the whole mass at once, right in the pan.

10. When all parts are mashed, add the remaining broth. add it better parts, this is necessary in order to get puree soup desired consistency. It should not be too thick or too runny.

11. All the remaining broth is gone. When combined the broth with mashed potatoes, add cream and beat the resulting mass until smooth. Cream is better to use fat rustic 30%. Now they sell dairy products directly from farms. They have cream, just what you need.

12. Put the pan on the fire and bring the mass 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 small one.

13. Immediately pour into plates, garnish with fresh herbs and serve.

You can also decorate with beautifully sliced \u200b\u200bmushrooms. In this form, the dish will look more attractive.

Features and secrets of making soups in the form of mashed potatoes

Although it is quite simple to prepare such a dish, it is still worth knowing a few basic secrets and rules, following which you will always succeed. tasty first dish.

During the preparation of the dish forest mushrooms, do not get carried away with spices. White, 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 flavor. And if we cook a certain option, then it is better that it has a certain smell.
If you cook the first dish from dried mushrooms then soak them in water. room temperature for 2 - 2.5 hours. Subsequently, they can be boiled in the same water.
In the process of preparing the ingredients, try to cut them into equal pieces, this is necessary for uniform cooking. If some pieces are larger, they will not boil, and subsequently it will be more difficult to grind them.
Instead of cream, you can add milk or sour cream to the soup.
You can also add lezon to it , which is made from egg yolks and milk (or cream). And you can cook it this way: 2 - 3 egg yolks place in a small saucepan and, stirring constantly, 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 lezon, it is no longer necessary to boil the soup.
Some of the mushrooms after cooking can be left whole and garnished ready meal.
Puree soup is very tasty with croutons. Therefore, you can pre-purchase a loaf and make croutons. How to cook them deliciously and correctly, you can see.

You can add a little to the finished dish butter. It will add an extra touch of taste and a pleasant appearance.
It is better to cook such a first dish at once. If it is left the next day, its taste will no longer be the same as fresh. Since we have potatoes in the composition, it can thicken.
Or vice versa, mashed products can settle in the broth. So that they do not settle, flour is added to the broth lightly fried in butter and boiled for 20-30 minutes.
If you are preparing champignon soup, then it is very unusual taste will give a handful of added walnuts. There is such a recipe on the pages of my blog and you can find it in more detail by clicking on the link to the article ““.
Mushrooms before cooking, it is better to pre-fry with onions. Forest mushrooms are better not to fry. Although such recipes exist.

As you probably noticed, preparing such a dish of mushrooms is quite easy. And the dish turns out to be hearty, healthy, and I would even say exquisite. It is no coincidence that in the best European cuisines, such as Greece, Italy and France, in their the 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 to the whole world. — onion soup cooked on chicken broth, from different varieties onions, with the addition of cream.

Miso soup, already known to everyone, is a 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 options for first courses are prepared on rich meat broths, With big amount spices, spicy taste. So in Turkey, chorba, which is made from lentils, is very popular. It is prepared in all establishments Catering and everywhere it tastes different.

In Finland, the Czech Republic and Belgium, pureed soups are made with beer.

And we can easily cook any of them in our kitchen.

Bon appetit!

For the preparation of puree soup, you can take fresh, only harvested, porcini mushrooms, frozen or dried. The aroma and taste of porcini mushrooms is preserved in any form mushrooms were not used. Puree soup can be seasoned with milk, cream or sour cream. You can cook porcini mushroom puree soup, just like regular soup, on water, vegetable or meat broth.

In addition to the mushrooms themselves, puree soup can be prepared with vegetables, beans, semolina. Of course, adding vermicelli to such a soup would not be very appropriate.

Soup puree is not prepared much. It's best to cook it in one go. You can serve the fried pieces with the soup. white bread or croutons, add grated hard or processed cheese to the plate.

Recipes for puree soup with porcini mushrooms

White mushroom soup

Dried porcini mushrooms - 1 sachet (30 grams)

Fresh porcini mushrooms - 450 grams (or frozen)

Water - 1.5 liters + 2 cups for mushrooms

Onion - 1 piece

Butter - 50 - 70 grams

Carrot - 1 piece

Celery - 2 stalks

Dried tomatoes - 1 small jar

Garlic - 2-3 cloves

Fresh parsley - 2 tablespoons (chopped)

Fresh dill - 2 tablespoons (chopped)

Salt, pepper, spices

How to cook soup puree with porcini mushrooms:

I make my own sundried tomatoes. I close them in small jars of 250-330 grams.

Pour dry mushrooms with two cups of boiling water and leave for 15-20 minutes.

Finely chop the onion. celery cut in small pieces. Carrot cut into thin circles or grate on a coarse grater.

Finely chop the garlic with a knife.

Heat the butter in a saucepan and fry the onion first until it becomes transparent. Then add chopped celery, carrots and garlic. Stirring, fry still about 5-7 minutes.

Rinse fresh mushrooms well and cut into pieces.

Squeeze out of the water dried mushrooms and add them to the vegetables in the pan. Salt about 0.5 teaspoon and season with pepper. Stirring, fry for about 6-8 minutes and add sun-dried tomatoes.

Pour in 1.5 liters of water and throw in fresh porcini mushrooms. Bring to a boil, reduce heat and simmer for 30-35 minutes.

Remove from stove. Cool down a bit. Use a slotted spoon to catch vegetables and mushrooms and place in a blender. Add a glass of broth and beat to a puree. Pour the puree into a bowl. Bring to a boil and boil for 1-2 minutes. Remove from heat and add fresh dill and parsley.

Soup puree with porcini mushrooms and cheese

Fresh porcini mushrooms - 4 pieces (large)

Olive oil - 4 tablespoons

Butter - 2 tablespoons

Vegetable broth - 1.2-1.3 liters

Egg - 2 pieces

Parmesan cheese - 1 cup (grated)

Oregano - 1 sprig (or oregano, mint, basil)

Salt pepper

How to make puree soup:

Heat olive oil and butter together in a saucepan. Throw a sprig of oregano into the oil. Can another spicy herb whichever you prefer. This is for flavor.

Rinse the porcini mushrooms well and cut into pieces. Throw them in oil and fry for about a minute.

Add one ladleful of broth and simmer the mushrooms until they absorb the broth, one to two minutes.

Salt to taste and season with pepper and spices. Pour in the rest of the broth and bring to a boil. Reduce the heat of the stove and cook at a slight boil for 30-35 minutes.

At the very end, add eggs. Before this, break the eggs into a bowl and beat. Pour in a thin stream, stirring the broth well. Let it boil and remove from the stove.

Let the soup cool slightly so that you can puree it in a blender. Pour the puree back into the saucepan. Put on the stove and when it boils, lower the grated hard cheese. Remove from stove immediately.

Before serving, you can sprinkle with fresh or frozen herbs, season with sour cream or cream.

Soup puree of porcini mushrooms with cream

Fresh porcini mushrooms - 500-600 grams (or frozen)

Butter - 80-100 grams

Milk - 1 liter

Cream - 1 cup

Onion - 1 head

Carrot - 1 piece

Flour - 2 tablespoons

Egg - 2 pieces

How to make puree soup:

Wash fresh whites thoroughly and cut into pieces. Frozen completely defrost and squeeze out the water.

Twist the mushrooms in a meat grinder or chop with a blender.

Peel onions and carrots and cut into pieces.

Put the chopped mushrooms into a pan with two tablespoons of butter and simmer for 30-40 minutes, stirring occasionally.

In a separate pan, melt the remaining 2 tablespoons of butter and fry the flour in it. Thoroughly stirring the lumps, carefully pour the milk into all 4 glasses.

Bring to a boil and boil for 1-2 minutes. Add stewed mushrooms, after removing the onions and carrots. Mix cream with eggs and add to soup. Pour into soup. Salt and season with pepper to taste. let it boil and immediately remove from the stove.

Soup puree with potatoes and porcini mushrooms

White mushrooms 5-6 pieces (medium)

Potatoes 4-5 tubers

Carrot - 1 piece

Onion - 1 head

Milk - 1.5 cups

Water - 600-700 ml

Semolina - 2 tablespoons (without top)

Vegetable oil - 4 tablespoons

Salt pepper

How to make puree soup:

Wash and cut fresh mushrooms. Peel onions with carrots. Finely chop the onion. Grate carrots on a coarse grater.

Heat 2 tablespoons of vegetable oil in a saucepan and sauté onions and carrots first for 3-4 minutes.

Peel potatoes and cut into thin strips. Add to onions and carrots.

Heat the remaining 2 tablespoons of oil in a pan and fry the mushrooms in it until almost cooked, about 20-25 minutes.

Pour water and milk into the fried vegetables. Bring to a boil and let simmer for low fire 5-7 minutes. Then pour semolina constantly stirring the broth. Boil for 4-5 minutes. Salt to taste and add pepper. Remove from stove and cool.

Puree in a blender along with fried mushrooms. Pour back into the saucepan. Bring to a boil and let simmer for 1-2 minutes.

Soup puree of dried porcini mushrooms with cheese

Dried porcini mushrooms - 55-60 grams

Fresh white mushrooms - 600-700 grams (or frozen)

Cream - 1 cup (full)

Hard cheese - 50-100 grams

Red wine - 1 glass

Butter - 100 grams

Onions - 1-2 heads

Water or broth - 1 liter

Thyme - 2 tablespoons (or basil)

Salt, pepper, fresh herbs

How to make puree soup:

Rinse dried mushrooms well through a colander. Put in a bowl and pour red dry wine. Leave until the mushrooms swell. You can slightly heat the bowl with mushrooms, but not to a boil.

Wash fresh mushrooms thoroughly. Slice.

Finely chop the onion. Melt the butter in the pot in which you will cook the soup. Fry the onion until it becomes soft. Then add chopped thyme or basil. Mix and add chopped mushrooms. Simmer for about 15-20 minutes, stirring occasionally, over low heat under the lid.

Remove dried mushrooms from wine. Squeeze and cut. Add to saucepan.

Strain the wine without draining completely, and add to the pan. Add water or broth and bring to a boil. Reduce the heat, cover the pot and cook at a low boil for about 35 minutes.

Cool and grind in a blender. pour the puree into a bowl. Salt and season with pepper to taste. Pour in the cream and let it simmer for 1-2 minutes.

Cheese can be tossed into the pan along with the cream or added to each plate. Sprinkle with chopped fresh herbs.

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Calories: Not specified
Cooking time: Not indicated

Who doesn't love hot freshly brewed mushroom soup? I don't think there are any. But not many housewives know how to cook it. That is why I have prepared a detailed and step by step recipe with a photo of mushroom soup-puree of frozen mushrooms. Its preparation will not take you so much time, and looking at the result, the appetite instantly wakes up. How much admiration such a soup evokes from all those gathered at the table! My family enjoys eating mushroom soup and thanks me for a wonderful dinner. It is very convenient to cook frozen mushroom soup, because you can get them out of the freezer at any suitable moment and cook a delicious and nutritious dinner. When there is bad weather outside the window and the body simply requires hot for warming, then mushroom puree soup will be the most suitable dish. Mushrooms can be bought in the store in frozen form, or you can buy in the fall a variety of mushrooms, wash them, dry them, cut into medium pieces and simply. In winter, a bag of frozen mushrooms will always be useful.

- frozen mushrooms - 250-300 grams;
- potatoes - 2 pcs;
- carrot - 1 pc;
- white onion, onion - 1 pc;
- butter - 30-40 grams;
- salt - to taste;
- cream 20% - 80-100 grams;
- water - 1.5 liters.

Recipe with photo step by step:

I defrost the mushrooms and put them in a saucepan along with a piece of butter. I fry the mushrooms until a characteristic aroma appears.

After that, I add chopped vegetables to the mushrooms: onions and carrots. Onion and shredded in small squares, and carrots rubbed through a fine thin grater. Mushrooms with vegetables should warm up, lightly fry.

I peel the potatoes, chop them in long sticks and put them in a saucepan.

I immediately fill all the products with water to form a broth. I make the fire a little more and bring it to a boil. I lower the fire and wait for the potatoes to start to boil. I salt the soup to taste.

When the soup is ready, I mean the potatoes are cooked, pour in the cream. I simmer the soup over low heat for 7 minutes.

I beat with a blender until puree.

I take the soup off the heat and pour it into bowls.

I serve puree soup to the table, decorate with slices of mushrooms and a sprig of dill.

Bon Appetite!
I think you will be interested in our selection

Mushrooms - unique gift nature: protein, vitamins B, A, PP, D, lecithin, fiber, essential oils, minimum calorie content. There are an incredible variety of recipes with these "forest dwellers" - from traditional to original. Mushrooms are dried, salted, marinated, stewed, baked, steamed. And what wonderful first courses! They fit perfectly into the system proper nutrition: low-calorie, but giving a feeling of prolonged satiety. Mushroom porcini mushroom soup is a recipe that is ideal for proponents of pp and a healthy lifestyle.

However, other people, as practice shows, do not remain indifferent. Delicious, fragrant, healthy and diet lunch with such a soup is guaranteed! I have 2 options for mushroom cream soup in my favorites - from fresh and dried whites.

Which recipe to choose

Whites bought or collected in the forest should be processed as soon as possible: sorted out, cleaned of debris, rinsed in running water. If there are more mushrooms than required by the recipe, it is easy to freeze the excess in the chamber and use it later, defrosting it, like ordinary fresh ones.

What else is white good for - you don’t need to boil them for a long time in several waters, thoroughly wash the sand - just pour boiling water over it, wait for it to cool, rinse and you can cook at least Mushroom cream soup from porcini mushrooms, at least any other dish.

By the way, these pureed soups can be prepared not only from white mushrooms - champignons, chanterelles and any other mushrooms are also suitable. But only real forest mushrooms will give a breathtaking aroma.

Fresh porcini mushroom soup

Cream soup of porcini mushrooms according to this recipe is prepared without cream, but tender creamy taste will be clearly felt, since the recipe contains milk with a low percentage of fat content.

Milk only emphasizes the unique taste and aroma of mushrooms.

Calorie soup-puree in milk with mushrooms - only 30 kcal per 100 g! That is, in a serving - no more than 100 kcal!

Ingredients

mushrooms - 700 g
water - 1 tbsp.
milk - 1 tbsp.
onion and carrot (small) - 1 pc.
pepper, salt - to taste
greens - optional.

Cooking

Before preparing the soup puree from porcini mushrooms, they need to be poured with boiling water for 15-20 minutes, the water is drained, and the porcini are squeezed out. After the mushrooms, cut into slices. Fill with water.
Put the whole onion and carrot in a saucepan with mushrooms. Cook after boiling for 15-20 minutes, reducing the heat.
We boil milk.
Carefully remove the onion and carrot from the broth.
Set aside a few slices of mushrooms to decorate the dish in plates.
Whip the broth with mushrooms in a blender until puree.
Pouring milk into puree, dilute to the desired density. Add salt and pepper.
Serve sprinkled with herbs, with homemade croutons from rye bread or rye bread. Bon appetit!

You can cook this soup puree from frozen porcini mushrooms, we use the same recipe. Defrost the whites a little before cooking.

Instead of milk, you can pour 100 grams into hot mashed potatoes grated cheese(low-fat) - you get a richer and thicker dish.

We cook soup-puree of dried whites in a cartoon

How to cook cream soup from dried porcini mushrooms?

It is easier and more convenient to cook this soup in a slow cooker!

By the way, dry mushroom soup is more aromatic than fresh mushrooms.

We take young potatoes for this first course (it contains fewer calories and carbohydrates), that is, it will be more balanced.

What you need

dried mushrooms - 200 g
small carrots - 1 pc.
medium potatoes - 4 pcs.
small onion - 1 pc.
water - 2 tbsp.
salt, spices - to taste
low fat cheese - 50 g
greens (parsley, dill)

How to cook

Soak in advance hot water dried mushrooms for at least 2 hours. Drain water from them. If you pour cold milk for the whole night, then by morning the mushrooms turn out to be generally fresh.!
Finely chop the onion and carrot. Simmer in a frying pan (preferably with non-stick coating) or a saucepan with 1-2 tablespoons of water.
Cut the caps and legs into slices.
Put mushrooms, onions, carrots, potatoes in a multicooker bowl. We pour water.
We set the "Soup" mode (or for 1 hour to "Stew", depending on the model).
Whisk cooked vegetables homogeneous mass, transferring them to a blender, gradually adding the broth. Add salt and pepper to taste (other spices optional).
We lay out the soup-puree from dried porcini mushrooms in broths. Sprinkle with herbs and grated cheese. Bon appetit!

In the refrigerator, mushrooms should be stored after picking or buying not in a plastic bag, but in glass or ceramic dishes. And no more than 5-6 hours!
Dried mushrooms are stored in a dark, dry cool place V glass jar or canvas bag.
White soups are best cooked at one time in a small amount. After heating, they are no longer so tasty and fragrant!
Doctors do not recommend giving mushroom dishes children up to 7-10 years old. Children at this age do not yet produce an enzyme that can digest fiber - fungin.

Today is mushroom day! Mushrooms for the first, second and even compote .. No, the compote is not mushroom.))) But seriously, today there was mushroom puree soup, toast (or just ... fried, as you like) with fried mushrooms, and delicious mushroom tart. And all why? Yes, because my husband brought a whole "bunch", which he processed yesterday until 2 am. Oh, how grateful I was! (((And today he added a couple more bags ... so, I feel the mushrooms will be tomorrow and the day after tomorrow. But if you put aside my grumbling, then this is just a fairy tale, not mushrooms! Yeah, I forgot, we are talking about porcini mushrooms ", well, and a little bit of chanterelles. They are so small, dense, clean, not wormy at all. The puree soup turned out to be snow-white, even without cream. And what a delicious and fragrant one it is!" Tastier than soup can not be. Mmmmm...

- 300-400 g of porcini mushrooms (I had already boiled ones),
- 1 small onion
- 1-2 z. garlic,
- 1.5 tbsp chicken (any other) broth,
- 100-150 ml cream 33%,
- salt,
- thyme,
- freshly ground pepper,
- butter and vegetable oil.

Choose the most beautiful mushrooms, cut into slices, set aside. We need them for serving and decorating. Fry them before serving in a mixture of butter and vegetable oils, lightly salt and pepper.
In a heavy-bottomed saucepan, heat 1 tbsp of butter and vegetable oil. Add mushrooms, fry until lightly browned. Chop the onion, add to the mushrooms, fry until transparent, add chopped garlic. Pour in the broth, enough to cover the mushrooms. Cook at a low boil for 5-7 minutes. Remove the saucepan from the heat and with an immersion blender blend everything until silky smooth. Pour in the cream, bring to a boil, salt, pepper, add thyme. Pour into plates, put whole fried mushrooms on top, pour over with cream, sprinkle with herbs. It is very tasty to serve croutons or croutons.
Since I had more fried mushrooms, which she fried like this ... A mixture of white and chanterelles fried on vegetable oil, added onion, chopped "feathers", garlic. At the end, I mixed in a good spoonful of butter, chopped dill and parsley, salted and peppered. The bread was fried in a toaster and served to them. For my husband, I added sour cream and a little cream to the mushrooms. Simmered for 1-2 minutes.