Recipe for frozen pureed mushroom soup. Fresh porcini mushroom soup

Puree soup is a soup that uses meat to prepare it. different vegetables, cereals and even fish. This dish can be seen in children's menu or in dietary nutrition.

The basis for preparing such a soup is any broth - vegetable, fish, meat, or you can just take water. This type of soup appeared on our tables not so long ago, although it is a very tasty and healthy dish.

The fact is that to prepare puree soup, you need to carefully rub all prepared and boiled products through a sieve. Agree, this is not an easy or quick task. And not everyone has time to prepare such a dish. But now, when each of us has a blender or mixer in the kitchen, prepare this dish will not cause any difficulties. This soup is a homogeneous aromatic mass with exquisite taste, which is given seasoning.

Most often, such soups are prepared in the summer, when there is a lot fresh vegetables. And, thanks to this dish, our body is replenished with all the necessary vitamins and microelements. And if you add freshly chopped herbs to the dish, it becomes even tastier and more aromatic.

Let's try to cook mushroom soup puree.
Let's prepare the products first:
500 g frozen forest mushrooms,
3 garlic cloves,
0.5 l chicken broth,
150 ml cream 10%,
300 g chicken fillet,
a pinch of thyme,
3 – 3.5 tbsp. spoons of sifted wheat flour,
butter,
a little salt,
black pepper to taste.

Now you can start preparing the pureed mushroom soup.
1. Wash and boil the chicken fillet. We also cook the mushrooms until tender.
2. When the mushrooms are ready, place them in a colander to drain well. Then heat the frying pan and dry them on it. Add butter to them and lightly fry.
3. In a separate frying pan, fry the flour in butter until brownish.
4. Add fried flour, mushrooms to the chicken broth, chicken fillet, garlic cloves, ground black pepper to taste and salt. If desired, you can add a pinch of ground nutmeg. Read everything carefully

Why do we freeze mushrooms? Of course, so that in winter, when you open the freezer and defrost the product, you can inhale that distant smell of summer, pine needles, moss and, of course, enjoy a dish of summer forest gifts. What frozen mushrooms can be used to make soup? Almost any. Mushroom soup made from frozen honey mushrooms and frozen porcini mushrooms is remarkably aromatic, the recipe for which is very simple and accessible. And anyone in general recipe for delicious mushroom soup made from frozen mushrooms- this is always very, very appropriate on any table.

In addition to ordinary soups from forest mushrooms, which are certainly very tasty and healthy, there are also famous puree soups - tender and original. And every cook will sooner or later want to cook this dish.

Mushroom puree soup: recipe from frozen mushrooms

Mushroom soup made from frozen porcini mushrooms- this, of course, is just a royal dish, recipe Each family has its own, but there are still main points that give a special flavor to this dish.

Ingredients for frozen mushroom soup:

Frozen mushrooms - 350 grams.
Medium carrot - 1 piece.
Onion - 1 medium.
Vegetable oil - approximately 30 ml.
Potatoes - 250 grams.
White bread - 2 slices.
300ml water.
Greens, pepper, salt, bay leaf ik.

Recipe for making mushroom soup from frozen mushrooms

Since we are making puree soup, firstly, everything must be well chopped, and secondly, well cooked. That's why:

We grate the carrots on a fine grater and put them in a frying pan. Cut the onion into small cubes and add it there. Sauté everything thoroughly until soft and golden brown.

Meanwhile, cut the thawed mushrooms into small cubes, cut the potatoes into small cubes and put it all to cook in a saucepan over medium heat. The recipe for puree soup from frozen mushrooms is not particularly quick, firstly, because the mushrooms must first be thawed, and secondly, because such a soup is simmered rather than boiled.

When both the mushrooms and potatoes are completely ready, add sautéed carrots and onions, salt and pepper. Then everything in the broth is crushed with a blender, and the puree soup is poured into plates, sprinkled with dried croutons from white bread and garnish with parsley.

Frozen puree soup, the recipe for which we have just learned, is a wonderful, satisfying, very tender and healthy dish.

Read also interesting topics:

Mushroom puree soup made from frozen mushrooms is not a trivial dish that will successfully complement your family menu. The soup has a delicate texture, a pleasant aroma, and it is also very filling. Therefore, it will easily win the heart of even the most demanding gourmet.

Mushrooms are quite easy to freeze and do not lose their taste at all in the process. Because of what, having made a reserve in mushroom season, you can use it throughout the year.

There are many options for combining products; this soup impresses with its versatility. After all, from the very regular dialing products, the housewife will be able to prepare a culinary masterpiece with her own hands.

To make the soup look more attractive, add a little butter and it will become mirror smooth.

How to prepare pureed mushroom soup from frozen mushrooms - 15 varieties

Has an outstanding amount useful substances, will easily fill you with energy and satisfy your hunger.

Ingredients:

Frozen mushrooms - 500-600 gr.
Carrots - 1 pc.
Spinach - 100 gr.
Cream - 500 ml.
Onions - 1 pc.
Garlic - 2-3 cloves
Butter - 50 gr.
Pepper and salt.

Preparation:

Remove the mushrooms from the freezer in advance and fry until excess liquid is gone, stirring from time to time.

Peel and chop the onions and carrots. Dice the onion and grate the carrots.

Chop the garlic.

Prepare vegetable frying from onions, carrots and garlic. Once the vegetables are soft, add the spinach and sauté for another 3 minutes.

We turn all the ingredients into puree using a blender. Pour in the cream, achieving the desired thickness and heat the soup.

Cream soup with corn grits and frozen mushrooms - a bright taste solution

You can use fresh, dried or frozen mushrooms in this soup. Corn grits, having a little sweetish taste, will add new shades to your dish.

Ingredients:

Frozen porcini mushrooms—200 gr.
Potatoes - 2 - 3 pcs.
Corn grits - 80 gr.
Onion - 2 pcs.
Carrots - 1 pc.
Dill - 0.5 bunch
Butter - 1 - 2 tbsp. spoons
Salt, pepper - to taste
Water – 1.5 – 2 liters

Preparation:

Fill the pan with water and add porcini mushrooms into it, add salt and cook over low heat until they are fully cooked.

If you use another type of mushroom, I recommend boiling them separately, as they color the broth. It’s better to throw them in already prepared right before blending them with a blender.

By varying the amount of water, you adjust the thickness of your soup.

Meanwhile, cut the carrots and onions into cubes. Fry everything together vegetable oil.

Place the finished mushrooms in a colander, cool the broth and strain.

Place the chopped potatoes into the broth and bring to a boil. Rinse corn grits and add to the soup along with the mushrooms.

Next add the roasted vegetables.

Stirring constantly, thereby preventing the formation of lumps, cook for 20 minutes.

Let's taste for salt. Grind the whole mass into puree and our masterpiece is ready.

Vegetable cream soup with frozen mushrooms - pleasant taste without extra calories

Easy vegetable soup which will not leave extra centimeters on your waist.

Ingredients:

Porcini mushrooms - 200 gr.
Potatoes - 2 pcs.
Carrots - 1 piece
Onion - 1 pc.
Cauliflower- 100-150 gr.
Tomatoes - 3-4 pcs.
Pepper - 1-2 pcs.
Pumpkin -150 gr.
Celery -100 gr.
Greens - to taste
Beans -200 gr.

Preparation:

Place the beans in a saucepan half filled with water and cook for 30 minutes. Meanwhile, chop the vegetables in large pieces, take the mushrooms out of the freezer.

After the specified time has passed, add the chopped mushrooms and vegetables into the broth, with the exception of tomatoes, peppers and herbs. Fill in cold water a couple of fingers above the vegetables.

When the water boils, reduce the heat to low and simmer low heat soup until done. Then turn off the heat and leave the soup covered for 10 minutes.

Salt the soup to taste. If desired, add a pinch of chili pepper to add spiciness to the dish. We also add the remaining vegetables.

Finally, puree everything using a blender.

Seductive aroma oriental spices, completely harmonizes with the sweetish pumpkin and unique taste chanterelles. Creating an autumn symphony of taste.

Ingredients:

Frozen chanterelles - 500 gr.
Pumpkin - 100 gr.
Onion - 1 pc.
Garlic - 1 clove
Carrots - 1 pc.
cream 30% - 100 ml.
olive oil - 2 tbsp. l.
butter - 1 tbsp. l.
nutmeg- on the tip of a knife
salt - to taste

Preparation:

Dice the onion, carrots and pumpkin. Pass the garlic through a press.

Fry the mushrooms in a frying pan in a mixture of butter and olive oil.

After all the liquid has evaporated, add the chopped vegetables and lightly fry for a couple of minutes.

Pour everything into a saucepan and add water a couple of fingers above the ingredients.

Soup prepared with broth will be more nutritious and satisfying.

After boiling, simmer over low heat for 15 minutes.

Grind with a blender until smooth and add cream. Boil for a couple of minutes.

Before serving, garnish with herbs and sliced mushrooms if desired.

Mushroom puree soup in bread - originality and delicate taste

This recipe is different not only delicate taste, but also with a spectacular presentation that will amaze your guests.

Ingredients:

Frozen porcini mushrooms - 90 gr.
Champignons - 500 gr.
Onion - 1 pc.
Potatoes-3 pcs.
Milk-500 ml.
Cream 20% -200 ml.
Flour-50 gr.
Butter-50 gr.
Olive oil-15 gr.
Sulguni cheese -50 gr.
Parsley -10 gr.
Bun - 1 pc.
Nutmeg on the tip of a knife
Salt and pepper.

Preparation:

Pour 0.5 liters of water into a saucepan and cook the porcini mushroom broth over moderate heat for 20 minutes.

Add the diced potatoes and cook until tender.

The next step is to melt the butter in a saucepan, remove from heat and add flour to it. Mix thoroughly. Add milk here in three additions, continuously stirring the sauce.

Add nutmeg to the milk mixture and place on the stove. Stirring constantly, bring to a boil; the mixture should become thick.

Wash the champignons under running water, dry and finely chop.

In a frying pan, evaporate excess liquid from the mushrooms. Add to the mushrooms, chopped onion and olive oil, fry everything together until golden brown.

Add the fried mushrooms to the pan with the broth and grind everything with a blender.

Adjust the thickness of the soup using boiled water.

Heat the cream in microwave oven. And add it to the pan along with the milk sauce.

Beat the entire mixture.

Salt and pepper. Finally, stirring with a wooden spoon, cook the puree soup until it boils.

Before serving, cut off the top of the bread, remove the crumb, forming a kind of plate.

Pour soup into the bun to the middle and sprinkle with cheese, pour another half on top and decorate with herbs and grated cheese. Bon appetit.

The subtle, islandy taste of blue cheese goes perfectly with the creamy mushroom taste, creating the perfect tandem.

Ingredients:

Frozen champignons -400 gr.
Potatoes - 2 pcs.
Onions - 1 pc.
Cream 15% - 400 ml.
Dor blue cheese -100 gr.
Water or broth - 700 ml.
Thyme - 3-4 sprigs
Salt and pepper to taste.

Preparation:

Fry finely chopped onion and garlic in olive oil.

Throw diced potatoes into the boiling broth and cook for five minutes. Add mushrooms and cook until the potatoes are cooked.

Then add the onion and garlic and cook with them for a couple of minutes.

Salt and pepper the dish, add chopped cheese into it and wait until it dissolves. Grind everything with a blender.

Enjoy the rich taste.

Cream of mushroom soup with semolina - familiar taste in a new version

The unusual touch to this dish is semolina porridge, which makes the soup more tender.

Ingredients:

Frozen forest mushrooms - 500 gr.
Potatoes - 5-6 pcs.
Onions - 2 pcs.
Carrots - 2 pcs.
Garlic - 2 cloves
Flour - 2 tbsp. l.
Semolina - 1 tbsp. l.
Paprika - 1 tsp.
Salt and pepper to taste
Parsley and cilantro to taste

Preparation:

Cook the mushrooms with bay leaves for 10 minutes, add the diced potatoes and cook for another 15 minutes.

We make a frying of grated carrots, garlic and onions.

Add the roast to the pan and cook for a couple of minutes.

Turn into puree using a blender.

Season the dish, add semolina and flour, whisk everything together.

Simmer for another 10 minutes over low heat.

Before serving, decorate with herbs, crackers, and croutons.

Ingredients:

Frozen chanterelles - 250 gr.
Onion - 1 pc.
Potatoes - 3 pcs.
Cream 30% - 100 ml.
Butter - 20 gr.
Parsley, salt and pepper to taste.

Preparation:

Wash the mushrooms.

Cut the onion into cubes along with a couple of potatoes, and grate the remaining coarse grater.

Boil one and a half liters of water and add diced potatoes into it. Add salt.

Fry the chanterelles in butter for 5 minutes, add chopped onions and grated potatoes. Simmer over low heat.

The undoubted advantage of chanterelles is that they are not worm-bearing. They also say that they increase immunity and crushed powder from these mushrooms should be consumed half a teaspoon per day.

When the potatoes are cooked, add the frying agent and cook for another five minutes. Add salt and pepper to taste.

Finally, grind everything to a puree, add cream and bring to a boil. But we don't boil it.

The soup is ready.

Mushroom soup from frozen honey mushrooms - economical execution

Incredibly aromatic soup with honey mushrooms with a simple recipe from available products.

Ingredients:

Frozen honey mushrooms - 400 gr.
Carrots - 1 pc.
Potatoes -4 pcs.
Onion - 1 pc.
Flour - 1 tbsp.
Milk - 50 ml.
Salt, spices to taste.

Preparation:

Thaw the mushrooms first.

Fill the pan with 1.5 liters of water and salt. Add diced potatoes.

In a dry frying pan, fry the flour until creamy. Stir constantly to prevent everything from burning.

Grate the carrots on a coarse grater and cut the onion into cubes. Fry them in vegetable oil, adding spices.

Add the roast to the pan.

Add mushrooms to a frying pan and fry for a few minutes.

Add to the soup along with the spices.

Dilute the flour with milk, stirring continuously during the process. Pour into the pan.

Bring to a boil. Turn off and leave covered for 15 minutes.

Serve with sour cream and herbs.

Walnuts combine perfectly with the mushroom flavor, forming a wonderful union.

Ingredients:

Frozen mushrooms - 600 gr.
Potatoes - 3 pcs.
Onion - 1 pc.
Walnuts - 50 gr.
Cream 30% - 200 ml.
Dry mustard - 0.5 tsp.
Salt, spices to taste

Preparation:

Pour the chopped mushrooms with water and cook for 20 minutes.

Fry the nuts a little.

Boil diced onions and potatoes.

Using a blender, puree everything, add cream and mushroom broth.

Season and bring to a boil. The dish is ready.

Fragrant wild mushrooms in tandem with dried herbs explode with a variety of flavors.

Ingredients:

Forest mushrooms—560 gr.
Potatoes - 420 gr.
Onions - 80 gr.
Water - 1 -1.5 l.
Dried savory - 1 tsp
Dried marjoram - 1 tsp.
Dried thyme - 0.5 tsp.
Cream 10% fat or coconut milk- 200 ml.

Preparation:

Cut the potatoes into cubes.

We reserve a few mushrooms for serving and wash the rest.

Throw mushrooms and potatoes into boiling water. Add spices and herbs, do not add salt yet.

Bring the dish to a boil and cook over medium heat for 15 minutes.

If you wish, while the soup is preparing, you can cook croutons in the oven as an addition to it.

Fry the previously reserved mushrooms with onions until golden brown.

Grind the soup with an immersion blender, add cream and beat everything again.

Decorate fried mushrooms with onions. Bon appetit.

Puree soup of porcini mushrooms and melted cheese - creamy splendor.

Easy recipe from simple products, even a novice cook will conquer it.

Ingredients:

Frozen porcini mushrooms - 600 gr.
Potatoes -0.5 kg.
Onion - 1 pc.
Carrots - 1 pc.
Processed cheese - 1 pc.
Butter - 30 gr.
Cream 10% - 250 ml.
Pepper, dill and salt - to taste.
Fresh herbs- 70 gr.
Bay leaf (large) - 1 pc.

Preparation:

Throw mushrooms into boiling water, add salt to taste and boil for five minutes. Drain the mushrooms in a colander.

We fry the onions, add mushrooms and simmer for 6 minutes, stirring during the process. Add butter and fry for a couple more minutes.

Place chopped potatoes and finely chopped carrots to cook, add salt.

Throw in a bay leaf if desired.

Pour some of the broth into a separate container.

Add mushrooms and onions to the pan and puree in a blender. If necessary, dilute with broth.

Bring the soup to a boil on the stove, add butter and cream, stirring constantly.

The final stage. Add processed cheese and spices, after dissolving, remove from heat. We eat with pleasure.

Useful and hearty soup With chicken meat, having a dried taste.

Ingredients:

Frozen porcini mushrooms - 400 gr.
Chicken fillet - about 350 gr.
Onion - 60 gr.
Fresh garlic- 3 cloves.
Butter - 70 gr.
Fresh thyme - 15 gr.
Wheat flour - 40 gr.
Pepper and salt, dried herbs.

Preparation:

Thaw the mushrooms and wash thoroughly.

Chop onion and garlic.

Melt the butter and fry the onions and garlic in it. When the frying becomes golden, add flour and fry for a couple more minutes.

Boil the chicken fillet separately, remove the foam that forms during the cooking process.

Finely chop the already cooled fillet.

IN chicken broth add porcini mushrooms and cook for about 30 minutes. Then we throw in the onion, fillet and garlic. Season.

After a while, grind the soup into puree. And put it on the fire again, bringing it to a boil.

On last stage Pour the cream into the saucepan and stir everything carefully.

Mushroom soup with porcini mushrooms and canned beans is a delicious source of protein.

This creamy soup made from frozen mushrooms and beans is a source of vegetable protein that is beneficial for digestion.

Ingredients:

Frozen porcini mushrooms - 500 gr.
Boiled beans - 250 gr.
Onion - 1 pc.
Carrots - 1 pc.
Cream 10% - 250 ml.
Potatoes - 3-4 pcs.
Salt and pepper.

Preparation:

Thanks to the porcini mushrooms, the broth remains clear and ready dish looks damn delicious.

Rinse mushrooms with running water.

Drain the juice from the beans and puree them.

Peel and chop potatoes and carrots.

Add all of the above and cook until done.

Fry the onion completely.

Salt some of the broth into a separate container.

Mix all ingredients and beat with a blender. Using the available broth, bring the soup to desired consistency.

Place on the fire and season if necessary. After boiling, add cream.

We serve to the table and help ourselves.

It is best to defrost mushrooms on a paper towel. It absorbs moisture well and all you have to do is drain the mushrooms in a colander

Easy cream of mushroom soup with thyme and white wine a gourmet treat.

Ingredients:

Frozen chanterelles - 400 gr.
Broth - 900 ml.
Onion - 1 piece
Cream, 20% fat - 200 ml.
White wine - 100 ml.
Thyme - 1 tbsp.
Pepper and salt, to taste.

Preparation:

Thaw the chanterelles and wash them. Place on the stove and fry over high heat until all the liquid has evaporated.

Reduce heat and add onion. When the onion becomes soft, pour in the wine and evaporate it, stirring constantly.

Place the mushrooms and roast into the broth. And after boiling, cook for 15 minutes. When 10 minutes have passed, add thyme and cream, season to taste.

Beat with a blender to the desired consistency. And bring to a boil. Pour into plates and enjoy the taste to the fullest.

Very delicate in texture and aromatic cream of mushroom soup can be prepared in just a few minutes. short time. The only element of complexity present in this recipe is the presence of an immersion or stationary blender in the kitchen arsenal. Only by using this kitchen assistant can you achieve the necessary delicate texture of the first dish. Therefore, a little earlier, for example, such a dish was simply unavailable to our mothers or grandmothers.

A creamy consistency can be achieved by adding fresh cream. This is an important touch. The fatter it will be dairy product, the more nutritious the final dish will be. When choosing spices, it is better to give preference to a neutral taste so as not to overpower the rich mushroom aroma. You can use absolutely any greens, it is advisable that they be in fresh. Perfectly sets off taste palette fresh basil, But fragrant dill It also goes well with the rest of the ingredients in this soup.

Taste Info Cream soup / Mushroom soup / Cream of mushroom soup

Ingredients

Fresh champignons – 400 gr.;
Cream 20% – 200 ml;
Potatoes – 400 gr.;
Onions – 1 pc.;
Dill – 3 sprigs;
Vegetable oil – 3 tbsp. l.;
Salt, spices to taste.

How to cook creamy mushroom soup

Rinse in cold water fresh champignons and dill. Peel the onion and cut the potatoes small cubes.

Place the chopped potatoes in a saucepan and fill them with a small amount of bottled or filtered water (about 1 liter). Cook over medium heat until the potatoes are done.

Chop the onion as desired.

Cut fresh champignons into small and not very thick slices.

Pour the indicated portion of oil into a frying pan with a thick bottom. Add mushroom slices and chopped onion. Start frying the mushroom mixture over moderate heat until the mushrooms are a nice golden color.

Fifteen minutes after the water boils in the pan, add the fried onion-mushroom mixture to the potatoes. Cook all ingredients together for no more than five minutes, reducing heat to low.

Add finely chopped dill to the pan. Immediately add salt and season with your favorite spice if desired.

After the greens, pour the cream into the soup. in full. Wait for the dish to boil and immediately remove from the stove.

Now all that remains is to turn the already prepared mushroom soup into puree soup. To do this, use an immersion blender. Lower kitchen device directly into the hot mass, turn on and bring to the desired consistency. Can vary from slightly pureed soup to completely homogeneous mass: Focus on your preferences. If you are the owner of a stationary blender, then simply pour all the soup from the pan into a blender glass and bring it to the desired consistency. Pour the champignon puree soup into beautiful broths and take a sample.

Cooking tips:

Instead of fresh champignons You can use frozen mushrooms. Of course, you can buy champignons now all year round, but if you bought it and have some left over, feel free to freeze it. Significant change in taste ready soup it won't.
Instead of champignons, you can use oyster mushrooms; they also do not require long-term heat preparation and are cheaper in price than champignons.
Serve the creamy soup with crispy croutons on a separate serving plate, and they will go very nicely with the delicate texture of the dish. You can prepare them in the oven by drying the diced bread, laid out in a single layer on a baking sheet, for a few minutes. You don’t need to add any spices or even salt to these crackers.
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Mushroom soup made from wild mushrooms

In some families, picking mushrooms in the fall becomes a real tradition, and dishes prepared from these gifts of the forest are loved by many people. A simple but tasty mushroom soup made from wild mushrooms will be very hearty option first course of lunch for the whole family. This soup is ideal for people who are vegetarian or healthy. dietary nutrition, because it contains a minimum of ingredients that go together very well. To prepare this soup, you can use either fresh wild mushrooms or frozen or dried preparations, and therefore you can enjoy it at any time of the year.

Ingredients:

Forest mushrooms – 500 gr;
Bottled water – 1 l;
Potatoes – 3 pcs;
Onion – 1 piece;
Vegetable oil – 3 tbsp;
Cream 10% (or soy milk– for vegans) – 250 ml;
Salt, spices to taste;
Fresh herbs for decoration.

Preparation:

Start by preparing the mushrooms. You can use any forest mushrooms, including honey mushrooms, boletus, boletus and boletus. This recipe uses chanterelles. Wash the mushrooms thoroughly and chop them. Remove wormy and unedible pieces.
Pour clean bottled or filtered water over the chopped mushrooms and place over medium heat. After the water boils, remove any foam that has formed. Boil one and a half fresh mushrooms, if necessary, add after the water has boiled. If you use frozen wild mushrooms, then 15 minutes of cooking is enough, because... they are already pre-boiled.
Peel and cut the potatoes as desired. Add it to boiling water. Salt and season with spices. For wild mushroom soup, it is best to use dried thyme and marjoram. These seasonings will highlight the mushroom flavor of the dish very well. Bring the soup back to a boil and simmer closed lid 15-20 minutes.
Fry finely chopped onion in vegetable oil until golden brown. Add it to the soup.
When the soup is ready, put a few chanterelles in a plate; we will use them for decoration. Puree the remaining mushroom soup using a blender. Then pour the cream or milk into the pan and beat well with a blender again. Adjust the consistency to your liking.
Pour the soup into serving bowls, garnish with herbs and mushrooms and serve. In addition to the wild mushroom puree soup, you can serve white bread croutons.

Cooking tips:

If you get caught wormy mushrooms, do not rush to throw them away right away. Place the mushrooms in cool water and the worms will begin to crawl out of them. Then change the water. Do this until you completely get rid of the worms in the mushrooms. Do not infuse wild mushrooms under any circumstances. hot water- this way all the worms inside will die, and it will no longer be possible to drive them out of their shelters.
If desired, cream or milk can be completely omitted from the recipe. Then the puree will disappear from the soup creamy note, which will be replaced by a rich mushroom aroma and taste.

Mushroom soup with chicken

The combination of chicken and mushrooms has long been loved by many housewives. From these products you can prepare many delicious dishes, including cream of mushroom soup with chicken. Delicate texture and good taste Children really like this soup, and that’s why this soup best option Feed the kids a hearty lunch.

Ingredients:

Chicken fillet – 250 g;
Champignons – 300 gr;
Potatoes – 2 pcs;
Onion – 1 piece;
Vegetable oil – 2 tbsp;
Cream 10% - 150 ml;
Salt and pepper to taste.

Preparation:

Rinse the chicken fillet in cold water and cut into small pieces. Fill with 1 liter of clean water and put on fire. When cooking chicken, do not forget to remove the foam from the surface of the broth so that it does not spoil the taste of the future dish.
Peel the potatoes and cut into small cubes. After the water boils in the pan, add the potatoes to the chicken. Add a little salt.
To prepare this soup, you can use any mushrooms, such as champignons, oyster mushrooms or frozen porcini mushrooms. If necessary, peel them, cut into slices and fry in vegetable oil along with chopped onion until an appetizing golden crust appears.
After the potatoes and chicken have cooked together for 15 minutes, add the contents of the pan to them. Cook on the stove for another 10 minutes.
Using an immersion blender, puree the soup to the desired consistency. Season with black ground pepper and pour the cream into the pan. Beat the puree soup well again with a blender.
Serve creamed mushroom soup with chicken, garnishing with fresh herbs if desired.

Cooking tips:

To make the soup lighter, omit the cream completely or replace it with milk.
Try not to overload the soup with spices to preserve the pure mushroom aroma and taste, especially if you are preparing it for children.

Mushroom soup with cheese

When everyday entrées become too boring, surprise your loved ones with a new variation cheese soup – cream of mushroom soup with cheese. To prepare it, you will definitely need an immersion or stationary blender, which today is in the arsenal of almost every housewife. This one is amazingly soft and fragrant soup Its creamy taste will not leave any household member indifferent.

Ingredients:

Champignons or oyster mushrooms – 300 g;
Potatoes – 3 pcs;
Onion – 1 piece;
Vegetable oil – 3 tbsp;
Processed cheese – 100 g;
Salt, spices to taste;
Fresh herbs for decoration.

Preparation:

Peel the potatoes and cut them in small pieces. Boil 1 liter of clean filtered or bottled water in a saucepan and add potatoes to it.
Wash the champignons, cut into thin slices. Finely chop the onion. Fry onions and mushrooms in vegetable oil until golden brown.
After the potatoes have cooked for 15 minutes, add the contents of the pan to them. Season with salt and spices, such as sweet curry or thyme. Don't overdo the seasoning to keep it tender. creamy taste soup. Cook over low heat for 10 minutes.
Grate the processed cheese on a fine grater or chop finely with a knife.
Add melted cheese to boiling mushroom soup. Stir thoroughly until the cheese is completely dissolved in the soup. Use only regular processed cheese without additives, so as not to spoil the final taste of the dish.
Once the cheese has completely dissolved, turn off the stove and start turning the dish into puree soup. Using an immersion blender, puree the contents of the pan to the desired consistency. If the soup turns out to be too thick, you can thin it with a small amount of hot water. clean water or cream, but in the case of the latter, the puree soup will become heavier and fattier.
Serve, garnished with finely chopped fresh herbs.

Cooking tips:

All puree soups are recommended to be served with crispy white bread croutons. They go very well with the delicate creamy consistency of the soup.
This puree soup can be prepared with chicken. Boil the chicken fillet along with the potatoes, and then puree it using a blender. Thanks to the addition of poultry, the creamy soup with cheese will become more satisfying and acquire a rich taste.
Mushroom puree soup can be served with finely grated hard cheese, such as Parmesan. This technique will give the soup an even creamier flavor.
Mushroom puree soup can be cooked from dried mushrooms, to do this they need to be soaked in water for an hour; it is also recommended to cook them for about an hour. If the mushrooms are clean, then the water in which they were soaked can not be drained and boiled in it.
We talked in more detail in this recipe.

Every housewife should be able to prepare mushroom soup with the consistency of puree. Learning how to cook this dish is not difficult at all, and the ingredients for it are quite accessible. The creamy soup made from frozen porcini mushrooms is especially aromatic and tender.

Frozen porcini mushroom puree soup

The products required for this dish are sold at any time of the year. And although the price is low, cooked frozen mushroom soup always turns out delicious.

Ingredients

Frozen mushrooms – 650 gr.
Cream (fat content not less than 10%) – 500 gr.
Few vegetable refined for frying – 20 gr.
Large carrots – 120 gr.
Medium onion – 50 gr.
Spices to taste.
Potatoes – 400 gr.
A few sprigs of fresh dill for decoration.

Preparation

First, finely chop the peeled onion.
IN large frying pan Add frying oil and add chopped onion. The heat under the frying pan should be low so that the vegetables are sautéed and not burnt.
Place the prepared amount of frozen mushrooms in a frying pan with onions. This mixture must be fried for 10 minutes with constant stirring. When 10 minutes are up, the pan should be removed from the heat and set aside for a while.
Peel carrots and potatoes and cut into cubes.
Boil both of these vegetables in a small saucepan with salted water. 20 minutes is enough for cooking.
When the potatoes and carrots become soft, partially drain the water from the pan. Transfer the onion-mushroom mixture from the frying pan into the same saucepan. All ingredients are crushed using a blender. The resulting mass should have the consistency of liquid porridge.
Now the saucepan with the mush of mushrooms and vegetables needs to be put on low heat. Stirring the contents of the dish, bring it to a boil. When the first bubbles appear, pour cream into the soup in a thin stream and add spices. Everything is thoroughly mixed.

Serve the soup immediately. Each plate is decorated with a small amount of fresh dill.

Soup with porcini mushrooms and processed cheese

Frozen mushrooms and melted cheese make an unusually aromatic puree soup. Even a gourmet will like this option for the first meal, and even a novice cook can prepare it.

Ingredients

You need at least 600 grams of porcini mushrooms (frozen).
Small onion – 40 gr.
Medium carrots – 80 gr.
Potatoes – no more than 500 gr.
Processed cheese – 50 gr.
Pepper, dry dill and salt - to taste.
Drain. butter – 30 gr.
Unscented sunflower oil – 20 g.
Fresh greens – 70 gr.
Bay leaf (large) – 1 pc.

Preparation

Mushrooms that you collected and froze yourself are best further heat-treated. To do this, pour water into a small saucepan and boil it. As soon as the water boils, add the mushrooms to it. Add some salt. After 5 minutes, remove from heat. Be sure to drain the water and place the mushrooms in a colander.
In a frying pan, fry the onion (chopped very finely) in vegetable oil. When the onion turns golden, add chopped mushrooms. The ingredients should be kept on the stove for another 6 minutes, stirring constantly. Then butter is placed in the frying pan. The mixture is fried for another 3 minutes.
The potatoes need to be peeled, cut into small pieces and set to boil. Coarsely chopped carrots are also sent here. The water needs to be slightly salted.
About 5 minutes before the end of cooking vegetables, you need to add laurel (leaf) to them.
After the vegetables are cooked, the bay leaf should be removed from the broth.
Part vegetable broth drain into a bowl.
Add a mixture of fried porcini mushrooms and onions to the pan. All components must be thoroughly crushed (with a blender). If the resulting puree is too thick, add the reserved vegetable broth.
Now the saucepan should be placed on slow fire. When the soup boils, add the remaining butter and pour in all the cream. Cream is poured in with constant stirring.
Lastly, melted cheese and dried dill are added to the puree soup.
The soup must be peppered and salted. After just a minute, you can remove the pan from the heat.
Washed and chopped greens (fresh) are added to a serving plate.

This soup should be served with small croutons. It's very easy to prepare them. It is enough to dry the white bread cut into cubes or strips on a baking sheet in the oven.

Cream soup of mushrooms and chicken fillet

From porcini mushrooms (frozen) and chicken fillet you can prepare a very satisfying and rich soup puree. The components of this dish are perfectly combined in taste, color and aroma.

Ingredients

White mushrooms (frozen) – 400 gr.
Chicken fillet – about 350 gr.
Onion – 60 gr.
Fresh garlic – 3 cloves.
Drain. butter – 70 gr.
Cream, 20% fat - 200 ml.
Fresh thyme – 15 gr.
Wheat flour – 40 gr.
Pepper and salt, dried herbs (dill, parsley).

Preparation

First, you should completely defrost the porcini mushrooms, and then finely chop them.
Garlic cloves and onions need to be peeled and chopped.
In a large saucepan, preferably with a massive bottom, melt the butter (butter). Place onions and garlic here for frying. When the vegetables turn golden brown, add wheat flour. After 2 minutes, remove the pan from the heat.
In another pan you need to boil the chicken fillet (salt a little). During the cooking process, you should monitor the foam, which must be completely removed.
When the chicken fillet is cooked, you need to remove it and cut it into small pieces.
Now, you need to put porcini mushrooms in the warm broth and bring to a boil. After boiling, the mushrooms are cooked for about 30 minutes. After this period of time, onions, chicken fillet and garlic are laid out here. When the soup has cooled a little, grind it with a blender and add salt.
After adding thyme and pepper, the soup should be put on the fire again. Constantly stirring in one direction, the puree soup must be brought to a boil.
At the last stage, pour cream into the saucepan and stir everything carefully.

Puree soup with porcini mushrooms and canned beans

This creamy soup of frozen mushrooms (ceps) can be safely prepared during fasting. If your guests are vegetarians, then they will definitely like this puree soup.

Ingredients

Boiled red beans – 250 gr.
Porcini mushrooms (frozen) – 500 gr.
Dried mushrooms (white) – 50 gr.
Dried dill – 15 gr.
Salt and pepper - to your taste.
Refined oil vegetable – 30 ml.
Medium onion – 60 gr.
Large carrots – 130 gr.
Cream (fat content 10%) – 250 ml.
Medium potatoes – 250 gr.

Preparation

Dried porcini mushrooms are added to this pureed soup for a stronger flavor. Dried mushrooms should be washed thoroughly and left in a plate of water for 1 hour.
Boiled beans you need to mash it with a fork in a plate.
Potatoes must be peeled and cut.
Carrots are washed with a tin brush and cut into large pieces.
Carrot, dried mushrooms and the potatoes need to be boiled until tender in salted water.
Poured into a frying pan sunflower oil and add diced onion. Thawed porcini mushrooms are also added here. The ingredients are stir-fried over low heat.
Pour excess broth from the pan with potatoes and carrots into a glass.
Add beans, a mixture of porcini mushrooms and onions to the pan. Everything is crushed. It is best to grind the ingredients with a blender. In the process of grinding the components you need to add to them required quantity broth.
After salting and peppering the puree soup, it is put back on the fire. When the contents of the pan begin to “puff,” cream is poured in.
By thoroughly mixing the cream soup and adding a pinch of dill to it, you will get a tender and very fragrant first dish.

Before preparing a dish of frozen mushrooms (champignons, porcini, etc.), they should be thawed according to all the rules. To do this, place it on the bottom of the tray or large dish line with a thick layer of paper towels. The liquid that begins to drain from the porcini mushrooms as they thaw will be absorbed into the towel. Now the mushrooms can be washed and placed in a colander.
Each plate can be decorated not only with herbs, but also with slices of fried porcini mushrooms.