Puree soup is a hearty and aromatic dish that has a delicate creamy consistency and is prepared in almost every family. It is boiled in meat or vegetable broth with the addition of cheese, cream, spices and a variety of vegetables. In today's publication, we will figure out how to cook mushroom mushroom soup with champignons.
With oatmeal
This tasty and healthy first dish not only quickly quenches hunger, but also has a beneficial effect on the gastrointestinal tract. Therefore, they can safely feed not only large, but also small eaters. To cook a small saucepan of such a soup you will need:
- 1 liter of filtered water.
- 350 g of raw champignons.
- 150 g of oatmeal.
- Medium onion.
- Salt, refined oil, parsley and ground pepper.
Preparing this lean mushroom mushroom soup with champignons is quite simple. To begin with, chopped onions are passaged in a greased pan. As soon as it starts to change color, chopped mushrooms are added to it and continue to fry. Not earlier than a quarter of an hour later, the contents of the pan are transferred to a saucepan, poured with water and put on the stove turned on. As soon as the liquid boils, washed oat flakes are poured into it and boiled all together for no more than ten minutes, not forgetting to salt and pepper. After the specified time, the soup is removed from the heat, slightly cooled, treated with a blender and sprinkled with parsley.
With potatoes and leeks
This light diet mushroom champignon soup has a pleasant slightly sweet taste and a distinct aroma. To prepare it, you will need:
- 4 medium potatoes.
- 150 g of raw champignons.
- Small onion.
- 3 small carrots.
- Leek.
- 2 cloves of garlic.
- Salt, water, any vegetable oil, thyme and lavrushka.
Shredded onions, thyme and halves of garlic cloves are sent to a well-heated greased pan. After a short time, leek rings and carrot slices are added to the vegetables. All gently mix and simmer in a sealed container over very low heat. After that, the softened vegetables are loaded into a pot with boiling water, in which slices of potatoes and slices of mushrooms are already boiled. At the next stage, the future soup is salted, supplemented with lavrushka, brought to full readiness and mashed. Serve it with croutons made from wheat bread.
With cauliflower
Using the technology described below, an incredibly tasty and healthy mushroom soup-champignon soup is obtained. A photo of the dish itself is presented below, but here is what you need to prepare it. To cook such a dinner, you will need:
- 1 liter of filtered water.
- 300 g of raw champignons.
- Medium sized forks of cauliflower.
- 2 small onions.
- A glass of cream.
- According to 2 tbsp. l softened butter and flour.
- Salt, white and black pepper.
In a heated frying pan greased with melted butter, chopped onions and chopped mushrooms are passaged. After a few minutes, all this is transferred to a saucepan filled with a liter of boiling water. As soon as the water begins to boil again, cabbage inflorescences are immersed in it. All this is salted, seasoned with a mixture of peppers and boiled until soft vegetables. A practically prepared soup is treated with a blender, diluted with cream, in which the passivated flour has been previously dissolved, and heated briefly on the included burner.
With shrimps
This delicious, refined mushroom mushroom soup made of champignons is surely appreciated even by the most picky gourmets. The presence of seafood and dry white wine gives it a special piquancy. To pamper your family with an unusual lunch you will need:
- 3 cups chicken stock.
- 320 g raw champignons.
- 1 kg of shrimp.
- A glass of dry white wine.
- 4 tbsp. l softened oil.
- A glass of whipped cream.
- Salt, nutmeg, red pepper and parsley.
Washed and chopped mushrooms are fried in melted butter, poured into a glass of chicken broth and treated with a blender. The resulting mashed potatoes are sent to a pan with shrimp and the remaining broth. Everything is carefully mixed, salted, sprinkled with spices and boiled for about twenty minutes. At the end of the designated time, the soup is supplemented with wine and whipped cream and warmed for a little less than a quarter of an hour. After that, it is poured into plates and crushed with chopped herbs.
With celery
This aromatic mushroom mushroom soup with cream and vegetables has a pleasant, sophisticated taste. To prepare it, you will need:
- 1.5 liters of filtered water.
- 300 g of raw champignons.
- Root celery.
- 2 medium onions.
- Medium carrot.
- 150 ml of heavy cream.
- Salt, garlic, olive oil, black pepper and ground chili.
Washed, peeled and chopped vegetables are passaged in a greased pan, and then supplemented with pre-fried mushrooms. All this is transferred to a deep saucepan, poured with filtered water, brought to a boil and boiled until soft, not forgetting to salt and season with spices. Ready soup is completely cooled, treated with a blender and diluted with cream.
With cognac
This spicy mushroom mushroom soup puree has an unusual taste and is ideal for a dinner party. To surprise your relatives and friends you will need:
- 200 g leek.
- 350 g of champignons.
- 200 g shallots.
- 40 g of soft oil.
- 30 ml of brandy.
- 400 ml of 30% cream.
- 200 ml whole cow’s milk.
- 3 cloves of garlic.
- Sea salt, olive oil, Provencal herbs, thyme and pepper.
First of all, you need to do vegetables. Garlic, leek and shallot are passaged in a mixture of butter and olive oil, and then supplemented with mushrooms, thyme, salt and spices. All this is poured with cognac and stewed until the alcohol evaporates. Then the contents of the pan are transferred to a bowl, poured with milk and cream, brought to a boil, treated with a blender and briefly heated over the slowest fire.
With spinach
This fortified mushroom mushroom soup made of champignons differs not only in a creamy delicate texture, but also in a bright, saturated shade. To prepare it, you will need:
- 50 g spinach.
- 500 g of raw champignons.
- 50 g of soft oil.
- 500 ml cream.
- Medium-sized carrot.
- 2 cloves of garlic.
- Salt and seasoning.
The cut mushrooms are laid out in a heated frying pan, greased with melted butter, and fried until the released liquid evaporates completely. The browned champignons are combined with passivated garlic, spinach and carrots, processed with a blender and diluted with cream. Ready soup is salted, pepper and warm for a short time on low heat.
With red wine
This gourmet mushroom champignon soup with cheese is a great addition to a gala dinner. It has a pleasant rich taste and delicate aroma. To prepare it, you will need:
- 700 g of raw champignons.
- A glass of greasy cream.
- 60 g of dried champignons.
- 100 g of cheese.
- A glass of red wine.
- Half a packet of butter.
- 2 medium onions.
- 1 liter of filtered water.
- Salt, thyme, ground pepper and fresh herbs.
In a deep saucepan, melt the butter and fry chopped mushrooms and chopped onion in it. After some time, dried mushrooms, previously soaked in wine, are added to them. All this is seasoned with salt and spices, poured with water and alcohol itself, brought to a boil and boiled until cooked. The resulting soup is treated with a blender, supplemented with cream and grated cheese, and then warmed for a couple of minutes over low heat and crushed with chopped herbs.
With broccoli
This mushroom mushroom soup made of champignons will be a true find for those who adhere to proper nutrition or seek to get rid of a few extra pounds. It turns out to be very tasty, delicate and low-calorie, and its highlight is an unusual greenish tint. To prepare such a first dish you will need:
- 500 ml of filtered water.
- 500 g of fresh champignons.
- Little carrot.
- Root celery.
- Small onion.
- 2 cloves of garlic.
- 300 g of broccoli inflorescences.
- Salt, olive oil, seasonings and herbs.
Onions, carrots and mushrooms are fried in a heated greased pan, and then immersed in a pan filled with boiling water. Shredded root celery is sent there and cooked until tender, not forgetting to salt and season with spices. A few minutes before turning off the stove, washed broccoli and crushed garlic are added to the soup. A fully prepared dish is treated with a blender and crushed with chopped herbs.
With potatoes and carrots
This tender mushroom mushroom soup with cream cheese is ideal for both children and adults. To prepare it, you will need:
- 700 ml chicken stock.
- 150 ml of 20% cream.
- 200 g of raw champignons.
- Small onion.
- Half a carrot.
- 100 g of cream cheese.
- Salt, butter and a mixture of peppers.
Washed and peeled potatoes are cut into small cubes and boiled in boiling chicken broth. After about a quarter of an hour, mushrooms fried with onions and carrots are added to it. Ten minutes later, crushed processed cheese, salt and seasonings are poured into a common pan. All this is brought to full readiness, processed with a blender, diluted with cream and re-boiled over low heat.
With Dijon mustard and wine
This spicy, moderately sharp first course has a pleasant creamy consistency and a well-perceptible mushroom aroma. To feed your family with such a dinner you will need:
- 300 g of raw champignons.
- 500 ml of fresh chicken stock.
- 60 g of soft oil.
- 55 ml of dry white wine.
- 125 ml cream.
- 1 tsp Dijon mustard.
- Salt.
You need to start the process of preparing the soup with the processing of mushrooms. They are thoroughly washed, cleaned, dried if necessary, cut into small pieces and fried in melted butter. After some time, the softened champignons are transferred to a deep saucepan, poured with wine, cream and broth, supplemented with mustard and salt, and then brought to a boil. Just a few minutes later, the cooked soup is slightly cooled and processed with a blender until smooth. They serve it in a heated form, having previously decorated it with chopped greens.