Delicious mushroom soup puree: recipes and cooking features

Why is mushroom soup puree good? Yes, if only by the fact that during its cooking you can truly enjoy the process that does not require curly cutting of vegetables and the strictest sequence. Moreover, mushroom soup puree is a special dish that all household members will certainly appreciate as soon as they hear an unrivaled aroma from the kitchen.

Delicate champignon cream soup

The recipe for this dish is quite deservedly popular. And for good reason. The soup turns out to be really tasty and tender, with a pronounced mushroom aroma. Available ingredients and ease of preparation make this dish simply indispensable in the arsenal of any housewife. The list of ingredients necessary for the preparation of mushroom soup puree:

• Champignons are fresh, but frozen can also be used (1 kilogram).
• High fat drinking cream (approximately 450 ml).
• Cream cheese (300 grams).
• Butter (literally 100 grams).
• 1 medium onion (optional).
• A pinch of nutmeg and the same amount of pepper.
• Salt and water.

This is with regard to the necessary ingredients. Now it remains only to familiarize yourself with the recipe for mushroom soup puree from frozen porcini mushrooms or champignons. In fact, everything is quite simple. The main thing is to collect fresh products.

How to cook?

Before answering this question, it is worth saying that mushroom soup puree is a very effective dish. It can not be called dietary, but the male half of the family will certainly appreciate its taste. Moreover, in the cold season, it is he who makes it possible to provide vital energy directly to the whole organism. Step by step recipe:

1. First of all, it is necessary to wash and peel the mushrooms, cut them in half or 4 parts.
2. In a saucepan, in which the soup will cook, you should melt the butter over low heat and fry the onion, chopped into small cubes, in it.
3. Mushrooms will also go here, which also need to be held on the stove exactly until they release their juice.
4. Now you need to add a small amount of water and boil the mushrooms for about 15 minutes, then drain the broth and grind the mushrooms with a blender.
5. Next, add a little more water to the mushrooms and the broth, boil, pour the cream and boil again.
6. Now you need to gradually introduce the processed cheese and mix thoroughly.
7. Wait until the cream soup boils again, season with ordinary spices and cover.

Delicate cream soup is ready. It remains only to pour it on plates, season with herbs and wish everyone a pleasant appetite.

French mushroom soup puree

This is a great option for a hearty and hearty dinner, which all households will definitely appreciate. The recipe for mushroom soup puree is for 6 people. By the way, the soup turns out to be quite light, so you can safely eat it even for those who are worried about their figure. To prepare it, you will need the following ingredients:

• mushrooms themselves (you can use frozen forest or fresh champignons) - 500 grams;
• chicken stock - approximately 2 liters;
• butter - literally 100 grams;
• 1 medium onion;
• premium wheat flour - a little more than 2 tablespoons;
• egg yolk - 2 pcs.;
• a teaspoon of lemon juice;
• cream of medium fat content - 100 ml;
• spice.

Soup puree from frozen forest mushrooms can be prepared during an exacerbation of viral diseases, since its composition contributes to an overall improvement in well-being. Moreover, all the ingredients necessary for its preparation can be found in the nearest store.

Step by step recipe

First of all, it is necessary to defrost the mushrooms, rinse them thoroughly and cut into small slices. Then finely chop the onions, melt a third of the butter in a pan and fry in it. This should be done carefully so that the onion does not turn brown, but at the same time is brought to readiness. Now you need to add flour to the pan and mix everything thoroughly so that there are no lumps left. Then you can gradually pour the entire broth, stirring the contents of the pan.

Next, you need to salt and pepper an almost ready-made cream soup, add chopped mushrooms and leave over medium heat. After 20-30 minutes, you need to strain the soup, grind the mushrooms with a blender and return them back to the pan.

In a separate container, melt the remaining butter and chopped mushrooms, add lemon juice, pepper and salt, put everything on a low heat and after a while after boiling send to a saucepan, where the puree soup of frozen mushrooms continues to cook over low heat.

For reliability, the cream soup should be boiled again, add cream and remove from heat. Soup is ready. Serve it to the table, decorating with a sprig of fresh parsley.

Chanterelle cream soup with white wine

This delicacy can surprise not only your household, but also guests, who can be invited on the occasion of the opening of the mushroom season. The dish is prepared quite simply. To create it, it is better to use fresh mushrooms, without signs of flaw, traces of rot and other troubles. Components required for cooking:

1. Chanterelles (400-500 grams).
2. Chicken broth (almost 1 liter).
3. Dry white wine (100 ml).
4. Onions - 1 medium-sized piece.
5. Cream of medium fat content (250 ml).
6. A tablespoon of thyme greens.
7. Spices.

This soup can be cooked with other mushrooms, but it is the chanterelles that give the dish a characteristic taste and rich aroma. Therefore, it is best to walk along the edge of the forest and pick up fresh forest mushrooms.

How to cook cream soup with chanterelles with white wine?

As in any other recipe, first of all, you need to thoroughly rinse the mushrooms and dry them with a paper towel. Then you need to heat the olive oil in a pan and send the chanterelles there. You need to fry the mushrooms over high heat until all the liquid has evaporated from them. Now you can reduce the heat and add the onion. As soon as it acquires a characteristic shade, you can pour in the wine and, gradually stirring, evaporate all the remaining liquid.

Now you need to transfer the fried mushrooms with onions into the broth, bring to a boil and cook on low heat for another 15 minutes. 5 minutes before being ready, you can add fresh thyme greens. Then you need to grind the contents of the pan with a blender, add a little warmed cream, salt, pepper and other spices. Boil again and remove from heat.

Mushroom soup with croutons

It can be cooked with both frozen and fresh mushrooms. The main thing is to use quality products with no signs of rot. Gentle soup made from porcini mushrooms is the best option for a hearty meal in the midst of the mushroom season. To prepare it, you will need the following ingredients:

• Fresh mushrooms (mushrooms or mushrooms can be used) - 400 grams.
• Bow.
• Fresh carrots.
• Potato - 300 grams.
• Cream cheese - 200 grams.
• Turmeric - literally half a teaspoon (for rich color).
• 1-2 pieces of bay leaf.
• White pepper peas.
• 1 tablespoon of premium wheat flour.
• Butter for frying.
• Salt and spices.
• Long loaf for toast (2 slices).

Mushroom soup puree from ceps is very easy to prepare. You can treat your household with a delicious and satisfying dinner literally an hour after all the necessary products are collected.

Step by step recipe

First of all, it is necessary to wash, dry and chop mushrooms and vegetables, lightly salt the mushrooms and fry in a pan in butter. Then pour one and a half liters of water into the pan, boil and add chopped carrots and potatoes. After adding vegetables and boiling again, you need to add bay leaf, salt and spices.

Take a glass of broth from the pan, pour into a pan, add flour, mix thoroughly and pour back into the soup. Now you can cook croutons. To do this, mix the oil, mustard and garlic, spread the loaf with this mixture and put in the oven. After drying, cut it into small cubes. Delicate dried mushroom soup puree is ready.

The classic recipe for mushroom soup (part 1)

In winter, hearty soups are very popular. And all because precisely such dishes can cope with severe frosts and other vagaries of the weather. You can cook mashed soup of dried mushrooms (porcini or champignons), or you can buy frozen products at the store.

All you need to start with is to take a liter and a half of chicken stock. Vegetarians can safely use a vegetable decoction. Dried mushrooms should be sent to it for about one hour. While they are soaking, you can do the rest of the ingredients. For example, potatoes. Enough 1-2 medium-sized potatoes. They need to be cleaned and cut into small cubes. Once the mushrooms are soaked, you can add potatoes to the broth and put the pan on the fire.

The classic recipe (part 2)

After the broth has boiled (along with mushrooms and potatoes), you can add chopped onions, previously fried in a pan until golden brown. Now you only need to bring all the ingredients to readiness. You can identify it by potato. Once it becomes soft, you can remove the pan from the fire, drain a glass of broth (it will be needed to control the density). In the rest, add medium fat cream (200 ml).

Grind the contents of the pan using a submersible blender. The result should be a homogeneous, creamy mass, without grains and tubercles on the surface. Using the remaining glass of broth, you can adjust the density of the dried mushroom soup puree.

Creamy Mushroom Cream Soup

Soups, by the way, are very popular dishes in many countries. Somewhere they prefer to cook with the addition of meat, somewhere they love only vegetable soups, and we have very popular delicate creamy dishes with the addition of mushrooms. By the way, initially cream soups were prepared for those who needed a rehabilitation period after a serious illness. Gradually, mashed soups began to appear more and more on tables in the cold season, because it was they who give a feeling of satiation and warmth.

The most popular creamy soup is mushroom. Its main ingredient is, of course, mushrooms (dried and frozen, chanterelles, ceps, honey mushrooms and champignons). Most often it is prepared with the addition of medium-fat cream, butter and cream cheese. Fresh bread croutons and, of course, greens are used for decoration and effective serving. Mushroom soup is made from simple ingredients. The process itself does not take much time. And this means only that in summer and autumn you should replenish mushroom supplies in order to delight your loved ones with delicious and satisfying soups with an incredible aroma.

In the end, it is worth telling another recipe for mushroom soup, which will certainly be appreciated by fans of home cooking.

Cream cheese soup with blue cheese

For 4 servings you will need:

• Champignons (350-400 grams).
• Potatoes - 2 pieces of medium size.
• Low fat cream - 300 ml.
• Vegetable or chicken broth (250 ml).
• Blue cheese (150 grams).
• 1 medium onion.
• Olive or vegetable oil for frying.
• Spices and spices (optional).
• Literally 2 sprigs of tarragon (for an effective serving of the dish).

First of all, it is necessary to prepare a vegetable broth. To do this, boil the potatoes, beat it to a creamy state. Then chop the onion and fry it in olive oil. It is advisable to do this in a pan with a thick bottom. Sliced ​​mushrooms should be sent there and sautéed until all the liquid has evaporated.

Now you need to add the vegetable broth, boil and beat with a blender. Add cream, 1/2 part of cheese, salt and black pepper. Keep on the stove until the cheese is completely melted. Now you can remove the soup from the fire, pour it on plates, garnish with tarragon sprigs and add the remaining cheese, chopped on a grater.

There are many options for preparing mushroom creamy soup. Each hostess on their basis can create their own recipe, which will be passed on from generation to generation.