🤾🏾 🍱 ▪️ Champignon soup puree: recipe with photo 🚛 🚺 🧜🏻

Mashed soups do not require much effort for cooking, but, despite their simplicity, have a rich taste and aroma. Most recipes allow you to cook it for an hour, so it can be used as a backup option when guests are already on the doorstep, and a more complicated dish is not yet ready.

Soup story

The history of soups originates in the distant past of the history of mankind. Already in the Stone Age, people came to the conclusion that some cereals, cereals and roots can be ground, mixed with water and used as food.

Later, such soups began to be diluted with meat, mushrooms and other more satisfying ingredients. This is the period that captured the era of about the II-V century BC, and the Romans became the pioneers of these experiments.

Subsequently, European cuisine went through a period of creating various combinations of products and recipes. Unprecedented dishes appeared before that time, recipes became more complicated, and then another historical round came when simplicity was appreciated in the dish. Then the recipes that any housewife could repeat were especially popular.

Quick cooking option

This method will make it possible to prepare not only simple, but also delicious champignon soup puree, the recipe with a photo of which is described below.

For cooking you need:

500 grams of champignons;
4 pieces of potato;
onion head;
a small amount of crackers;
500 ml cream.

Stages of cooking:

Cut the onion head into small slices or grind it in a blender at maximum power. Fry in sunflower oil until yellow.
Cut champignons into thin layers and combine with onions so that they combine their tastes. Fry this mixture until the moisture evaporates.
Cook washed and peeled potatoes, add pepper.
Throw champignons with onions and potatoes into a deep bowl, beat with a hand blender, creating a homogeneous mass. Pour in all the cream and beat again.

After cooling, garnish with herbs and serve champignon soup puree. The recipe is simple, it takes about an hour to cook.

Classic recipe

According to the French, mashed soup using mushrooms must be rich and viscous.

For soup you will need:

champignons - 500 grams;
chicken stock - 500 ml;
cream - 150 ml;
baking flour - 200 grams;
butter - 75 grams;
dried mushrooms - 50 grams;
seasoning to taste;
a small amount of garlic.

Cooking Algorithm:

Dried champignons pour boiling water in a deep bowl for half an hour. Then drain the water into another dish, but do not pour out, as it may still be needed.
Cut soaked mushrooms into fresh pieces and fresh. Fry at maximum power for a small amount of time. To them add almost half the butter.
Heat the remaining oil in a pan, slowly pouring flour into it. The flour is fried for two minutes.
Chicken broth, the liquid remaining from the soaked mushrooms, and half a mug of hot water are gradually poured into the bowl with flour. Sprinkle mushrooms, seasonings and garlic.
Cook the resulting mixture for no more than 10 minutes over medium heat. Remove the garlic, beat the mixture in a saucepan with a submersible blender until puree. Add cream, mix, heat again, but do not bring to a boil. As soon as the mixture begins to boil - remove from the stove.

The classic recipe for mushroom soup puree is simple, the dish is cooked for no more than an hour. This amount of soup is enough for four servings.

Mushroom soup with cheese

The recipe for this dish involves the use of cheese. Fused varieties are best suited.

For cooking you need:

20 grams of cream cheese;
carrot;
bow;
200 grams of potato;
0.5 kg of champignons;
75 grams of butter;
about two liters of water or vegetable broth.

Recipe for mushroom soup puree:

Cut the champignons into medium slices. Leave the smallest ones intact to decorate the finished dish.
Cut the potato very large, and the onion, on the contrary, into small pieces. It can also be ground in a blender. Grate the carrots.
To give a greater fullness of taste, use vegetable broth. Bring it to a boil and toss the potatoes.
Combine onions with carrots and mix using oil. Fry this mixture for three, maximum five minutes over high heat. Then toss the mushrooms and fry over medium heat until the liquid has completely evaporated. Champignons at the end of this process should have a golden hue.
Pour the ingredients indicated in the previous paragraph into the broth with potatoes, cook the soup until the potatoes are fully cooked.
At the end, drain some of the liquid, and beat the rest with a dipping blender to a puree state. If the mixture becomes thick, you can add a pre-drained liquid.
Put the container on a small fire. Without boiling, add cream cheese. As soon as it dissolves - set aside the pan.

The dish is ready. Serve it as soon as it is infused for about half an hour. The soup is enough for about six meals.

Cream + mashed soup

The recipe for cream of champignon soup with cream is very simple. It takes only an hour to cook.

For the recipe you will need:

350 grams of potatoes;
100 grams of butter;
500 ml of broth or water;
500 ml cream of any fat content;
250 grams of mushrooms;
onion head.

Cooking Algorithm:

Finely chop the half of the onion. Cut the potato into small pieces.
Fry the onion by adding 50 grams of butter, half the mushrooms and all the potatoes. Add all the seasonings.
When all products have a golden hue after frying, you can pour in broth or water. Cook the mixture for 20 minutes.
Turn the mashed potatoes into a blender, pour in the cream and boil. Once the boiling process has begun - set aside the pan.
Fry the remaining 100 grams of mushrooms with onions. After the ingredients have a golden hue, mix them with mashed potatoes and boil.
After boiling, quickly remove from the stove, mix, let it brew for five minutes.

The dish is ready. This is the simplest recipe for mashed soup with champignons and cream. Garnish the soup with herbs and serve with crackers.

Mushroom and Potato Soup

The recipe for such a dish is characterized in that the product has a calorie content of about 400 kcal per 100 grams, it is used as an independent dish due to its high saturation. Cooking time does not exceed half an hour.

For cooking you will need:

four large potatoes;
0.5 kg of champignons;
onion - 2 small heads;
cream of fat content of 20% or 30% - 0.5 liters;
salt and pepper.

Cooking method:

Put the potatoes in a pan and leave to cook.
Mushrooms cut very finely with onions. Then fry the onion in oil until yellow, add mushrooms. Fry until all the liquid has gone out of the mushrooms.
Drain part of the liquid from the pan into the mug, as it may still be needed. Pour onion, mushrooms, cream, seasonings and with a blender bring everything to a consistency of mashed potatoes. If the mixture becomes very thick, add water previously drained into the mug.

The dish is ready. Serve with crackers.

Puree soup with mushrooms, chicken and cheese

Delicate, rich and aromatic soup. It takes no more than an hour. And the recipe for mushroom soup- champignon puree with chicken and cheese can be mastered by anyone and cook on an ongoing basis.

Ingredients for Soup:

chicken fillet - 500 grams;
processed cheese - 250 grams;
champignons - 250 grams;
small carrots;
potatoes - 2 pcs.;
salt and pepper.

Cooking method:

Cook chicken for half an hour over medium heat. Mushrooms cut into medium pieces.
Chop the onion, and cut the potatoes and carrots into small pieces.
Heat the soup pot and put the mushrooms in it. Once all the moisture has evaporated, add 70 grams of butter and onions. Fry no more than five minutes until golden brown.
Add potatoes with carrots. Fry for another five minutes. Gradually pour 300 ml of chicken stock. Warm over low heat for no more than half an hour.
Put the cream cheese in a deep bowl, add a little broth and put in the microwave. The result is a homogeneous liquid.
Once the potatoes are ready, with a blender mix everything until a homogeneous mixture is formed, pour in the cheese dissolved in water, and mix everything again.
Finely chop the chicken, add to the pan and heat the mixture until it boils.
Set aside the pan and let it brew for 10 minutes.

After completing this step-by-step recipe for mushroom soup, you will receive approximately five servings of soup. Serve hot with croutons.

Cooking tricks

The recipes for mushroom soup puree are quite diverse, but there are some tricks that combine them and allow you to get a very tasty dish.

Useful secrets:

the soup should be half full of liquid. It can be both water and broth;
starch is used to control the density;
it is better to use more fat cream, then the taste will be richer;
it is better to warm the prepared soup in the microwave or in a water bath, as it easily burns.

Mushrooms for cooking

Various mushrooms are often used for mashed soup, and most often they are affordable, which is why recipes for mushroom soups are very popular. The low price of basic products is an important point that many people pay attention to.

But much more interesting is the soup puree made from wild mushrooms. Thus, you can change the taste palette of the dish, just changing the variety of the base. It is important to acquire fresh mushrooms or other mushrooms, since frozen ones lose a lot of nutrients and moisture. This greatly affects the taste.

What is the best way to cook soup?

If cream soup should be the main dish, then you need to be as careful as possible about its preparation. Shredded vegetables and cream tend to burn quickly. Then the dish will have tastes an order of magnitude lower. No one wants to feel the bitterness in such a dish.

Therefore, in order to avoid these problems, the soup needs to be cooked in a water bath. Heating the pan will not be so aggressive, and burning will be avoided. A convenient option is to use a slow cooker.

Saucepot recipe in a slow cooker

Soup is prepared in this way, without fear of burning the ingredients.