Hi people! I really liked puree soups lately, I was inspired. Painfully, they come out tasty and beautiful, and useful for the stomach. Less work for him, more pleasure for us. Decided to cook a mushroom stew in the style the best restaurants peace (well, in our opinion, in the collective farm style of course) with cream and toast.
And as always, there are several ways to cook such a soup. Although cooking is not always the main process, sometimes you need to grind with a frying pan. At the end of the article (according to tradition) are various additives to the soup and options for changing the recipe.
Mushroom soup with champignon puree and cream
I think this recipe is almost perfect, there is nothing superfluous in it, it is quite simple and allows you to enjoy fragrant mushroom stew in 40 minutes of cooking.
Required products:
Mushrooms 0.5 kg;
- onions 1-2 pcs.;
- broth or water 0.5-0.6 liters;
- cream 10% (or more) 150-200 ml;
- butter 50 gr.;
- wheat flour 2 tablespoons;
- black pepper, salt;
- nutmeg.
Cooking recipe (with photo):
1. Peel the onion from the husk, rinse and cut into half rings, cubes or straws. In fact, the shape of the cut does not really matter, since we will grind it later anyway.
Mushrooms should be washed well and cut off the lower parts of the legs. If you do not have the youngest and most tender champignons, then you can clean the hats from the film. But in general, champignons are rarely cleaned.
We cut the mushrooms for frying into small pieces or plates, but it is not necessary to grind much.
2. Put the pan on medium or high heat, pour in a little oil.
First, fry the onion until soft (about 5 minutes).
Then throw in the mushrooms. Fry for 7-10 minutes, during this process the mushrooms will darken. So that a lot of moisture does not come out, a little flour or starch is sometimes added to the pan. But I just waited for the released moisture to evaporate.
Remove from heat and leave alone, it's not scary if the mushrooms cool down.
3. We throw champignons with onions into a blender to turn into a puree. You will need to add a little broth (or water) so that the consistency is not very thick.
If you have an immersion blender, then the recipe will be easier for you. Throw mushrooms with onions into boiling broth (instead of point 5) and turn into mashed potatoes. Unless part of the broth is better left to regulate the density.
4. In a saucepan (2 liters) on a small (or medium) fire, melt butter and sift flour into it. We heat the mixture for 1 minute, it will become slightly darker and a nutty smell will appear.
Next come chicken bouillon and mushrooms.
5. Add mushroom puree to the pan and mix with the addition of broth. Thus, you will achieve the density that you need. Of course, some of the water will evaporate, but we still have to add cream, so there is no reason to worry.
6. Bring the soup to a boil and reduce the heat.
7. Fall asleep black ground pepper and salt to your taste.
8. Pour in the cream, stirring constantly, and add a pinch nutmeg. As soon as it starts to boil, turn off the gas and let it brew for 10-15 minutes under the lid.
Serve with croutons, smoked meats and sour cream. Sprinkle with grated cheese and garnish with herbs.
And also on the basis of flour, butter and cream you can.
Mushroom soup puree from champignons with vegetables and croutons
The soup according to this recipe is more satisfying, but less mushroomy. However, vegetable broth makes a good base for soup.
Grocery list:
Champignons 500 gr.;
- potatoes 2-3 pieces;
- carrots 1 pc.;
- onion 1 pc.;
- bay leaf 1 pc.;
- water 0.5-0.7 l.;
- loaf 0.5;
- pepper and salt.
1. We put a pan on the gas, pour water or broth into it and bring to a boil over medium heat.
2. We clean the onion from the husk, wash and cut off the peel from potatoes and carrots, rinse the vegetables with running water.
3. Cut the potatoes into slices and send to boil in a boiled broth. You can use seasonings for potatoes and bay leaf.
4. Coarsely rub the carrot or cut it into circles, cut the onion into cubes.
5. Fry in a pan in butter until soft and golden. It takes 5-8 minutes for this.
6. We wash the champignons, cut off the roots of the legs, dried scuffs and potholes on the hats. We cut into pieces.
7. Fry together with onions and carrots until the excess moisture released from the mushrooms evaporates. What happens in 10-15 minutes (on medium heat).
8. By this time, the potatoes should be cooked and soft. Drain a glass of broth, it will come in handy later.
a) Dump the contents of the pan into the broth with potatoes. And puree with an immersion blender.
b) Or grind in a stationary, with the addition of broth (potatoes can be caught with a slotted spoon or sieve).
Preferably in several passes, filling half the bowl, otherwise there is a chance of spilling everything through the spout or edges / cracks.
In any case, we adjust the density with the drained broth, or simply add boiled water (milk or cream). Add seasonings and spices, salt.
9. Bring to a boil, cook for 10 minutes and turn off.
I already wrote how to cook garlic croutons, but I’ll say briefly: cut the bread into slices (cubes) and send it to the oven for 15-20 minutes, at 180 ° C. Watch out for burning.
Or just fry in butter in a pan, stirring often. In this case, they can also be pumped with seasonings.
Pour the puree soup into bowls, serve with croutons.
Mushroom cream soup with cream (melted cheese recipe)
If the previous soups seemed empty to someone, cook this one:
Fresh mushrooms 500 gr.;
- potatoes 1 pc.;
- carrots 1 pc.;
- bell pepper 0.5 pcs.;
- onion 1 pc.;
- processed cheese OK 1 PC.;
- broth or water 0.6-0.8l
- paprika, ground pepper, salt.
1. We wash the mushrooms with running water, remove the damaged areas. Cut into straws.
Peel carrots and potatoes and rinse under a tap. Remove the core from the pepper with seeds. Onion, peeled, cut into strips.
2. On medium heat, in a frying pan, sauté onions and carrots until golden brown, after which we throw mushrooms and bell peppers cut into cubes or strips. Fry everything together for 8-10 minutes, stirring occasionally
3. We put a pan on the gas, chop the potatoes into slices there and add the broth. We are waiting for it to boil, we turn off the fire.
Then we spread the fry and cook for 15-20 minutes until the potatoes are soft.
4. Grate the processed cheese, add to the soup and stir until the cheese dissolves.
5. Grind all the ingredients with a blender until smooth.
6. We put it on fire again, warm it up to the first signs of boiling and turn it off.
You can do the same thing, but grate the cheese and dissolve at the end of cooking, or right on the plate when serving.
When stored in the refrigerator, processed cheese may lag behind the liquid component of the soup, just reheat and stir it.
Serve according to tradition with croutons, sour cream and herbs.
Dry champignon cream soup
A recipe for the most thrifty, who always have dried mushrooms. With forest mushrooms, this dish turns out to be very fragrant.
List of ingredients:
Broth 0.6-0.7 liters;
- dry mushrooms 300 gr.;
- onions 1-2 pcs.;
- garlic 2 cloves;
- black pepper, salt;
- basil.
1. Mushrooms should be washed and soaked in a bowl of water for an hour or two, after which the water is drained (strain and use in the broth).
Peel the onion and garlic from the husk. We cut the onion into cubes (you can fry in oil), we will cook the garlic with whole cloves.
2. Boil the mushrooms over medium or low heat, the liquid should cover the surface of the mushrooms by 1 cm.
Add mushroom infusion. Bring to a boil and soak for 10-15 minutes in boiling water.
Mushrooms can be pre-fried, but then it is advisable to squeeze them out of excess moisture.
3. Add onion with garlic and broth to the pan.
4. Cook in boiling water for 5-7 minutes.
5. Grind until smooth with a blender.
6. Add butter and spices, mix thoroughly and turn off.
7. Let stand on the stove for 10 minutes.
In order not to bother with croutons, buy a pack of crackers with your favorite flavor. And serve to the table.
How else can you cook mushroom cream soup from champignons?
If you don't have time to boil chicken broth, use drinking water. You can even add a dry bouillon cube. But in this case, you need to add salt at the end of cooking, since the cube already contains salt and you can very easily salt it (the very case when you should focus on your taste).
By the way, meat, mushroom and vegetable broths are also suitable.
Champignons and Forest mushrooms in addition to fresh, you can use frozen and dry. The latter are soaked in hot water within an hour or two.
Try frying mushrooms and onions in butter instead of sunflower oil.
Grate the garlic, squeeze out with a press when frying the onion or boil the cloves together with the broth, and then remove.
Cream, if desired, can be replaced with sour cream or processed cream cheese, which should be finely grated and dissolved in hot soup.
The color of the puree soup is regulated by the cream (quantity) and the quality of the porcini mushrooms. The younger the mushrooms, the lighter the puree from them.
You can add thickness to the soup by evaporating more liquid, as well as adding flour (2 tbsp) or starch (1 tbsp) dressing.
Cream soup acquires additional satiety in the presence of various cereals in its composition. Rice, buckwheat, barley, millet. Add 1 tablespoon of cereal while cooking.
Mushroom soup- mushroom puree with cream and potatoes has a delicate texture, nutritional value and delicate aroma. It is prepared "for one or two" and with a minimum of products. However, for all its simplicity, this first dish is worthy of savoring! Trying mushroom soup puree, you want to slowly enjoy the silky texture and rich taste.
Before pureeing, the mushrooms are fried with onions, and the potatoes are boiled until tender. Next, the products are instantly rubbed with a blender along with cream and diluted with broth to the desired density. That's the whole recipe! The result is smooth, satisfying and appetizing dish!
Ingredients: 
- fresh champignons - 400 g;
- bulb - 1 pc.;
- potatoes - 400 g;
- cream 20% - 400 ml;
- salt, pepper - to taste;
- vegetable oil(for frying) - 2-3 tbsp. spoons.
Mushroom soup-puree from champignons with cream recipe
- My potato tubers, peel, cut into small slices and cook for about 20 minutes (until soft and cooked).
- The water in which the potatoes were boiled is drained and stored. The tubers themselves are mashed with a crush in mashed potatoes.
- After removing the husk, we arbitrarily cut the onion head - into small cubes or thin half rings. Strong grinding is not required. We heat the pan by adding vegetable oil. Lay out the sliced onion. Stirring, keep on moderate heat for 3-4 minutes. We do not wait for the onion to darken - we just saturate it with oil and soften it slightly, keeping it juicy.
- We cut the champignons into large plates and load them into the fried onion slices (do not forget to rinse the mushrooms from soil and other contaminants). Stirring the mixture from time to time, keep on fire until the moisture evaporates. At the end, salt and pepper.
- We shift the fried onion-mushroom mix into a convenient dish and puree with a submersible
blender.
- Add the mushroom mass to the potatoes. We add cream.
- Turn on the blender again and grind the mixture to a minimum grain size. We carefully work with a submersible nozzle, including at the bottom and in the corners of the pan - we do not leave potato lumps and large mushroom inclusions.
- Add 100-200 ml of the liquid left after boiling the potatoes. Bring mushroom soup to desired thickness. We take a sample, salt or pepper to taste, mix. If necessary, we heat up our first dish (do not boil).
- Distribute fresh mushroom puree soup among deep plates. For visual appeal, decorate with greenery. Also, this dish goes well with croutons, which you can cook yourself (like croutons in the recipe).
French cuisine has given the world exquisite soups made in the form of creams and cream soups. One of the most common recipes is champignon soup, which has a huge number of cooking options.
Classic recipe
Wash the mushrooms cold water and then finely chop. Then fry the mushrooms in a well-heated pan for 10-15 minutes.
Put the mushrooms from the pan and fry finely chopped onions in the same oil.
Peel potatoes, cut into cubes. While the mushrooms are fried, boil the potatoes in salted water for 20-25 minutes.
Pour the broth (chicken or meat) into the pan, add mushrooms and potatoes, and then cook for another 15 minutes. Pour a glass of milk, mix thoroughly, cook for 10 minutes.
Approximately 5-6 minutes before readiness, pour flour into the soup through a sieve, add salt and pepper. Flour is needed in order to make the soup puree thick and look like sour cream.
Blend the mushroom soup with an immersion blender until smooth. Serve at the table.
Mushroom cream soup with champignons
- 350 gr. champignons;
- 4 potatoes;
- 2 onions;
- 30 gr. butter;
- cream (20%) - 450-500 ml;
- bread croutons - 30 gr.
Calorie content (per 1 serving) - 421 kcal.
First you need to boil the potatoes. To do this, the potatoes need to be washed, put in a saucepan and after the water boils, cook for 20-25 minutes. Readiness can be checked by poking the potatoes with a fork - if soft, then it's time to remove from the stove. To make the potatoes boil faster, you can cut it into 2-3 parts.
While the potatoes are cooking, prepare the onions and mushrooms. Onions need to be peeled and then cut into small cubes. Wash mushrooms and cut into slices. Put a frying pan on a slow fire, melt the butter and fry the onion until golden brown. Add champignons to the onion, mix and fry over low heat under a lid until cooked.
When the potatoes are ready, drain the water, but not completely. Approximately 150-200 gr. pour water from under the potatoes into a glass - it can come in handy. Add the fried mushrooms and onions to the pan to the boiled potatoes, pour in the cream, salt, pepper and mix with a blender until smooth.
If it suddenly seems that the soup is too thick, add water from under the potatoes (half a glass) to it and mix again. Puree soup is ready - serve with croutons.
Mushroom soup with melted cheese
Required Ingredients (for 4 servings):
- champignons - 500 gr;
- 200 gr. processed cheese;
- 2 onions;
- 2 carrots;
- croutons or crackers - 35 gr;
- greens (parsley, dill) - to taste;
- 40 gr. vegetable oil.
Average cooking time - 45 minutes.
Calorie content (1 serving) - 180 kcal.
First you need to prepare the base - frying of onions, carrots and champignons. To do this, peel the onion and cut into small half rings. Peel the carrots and then grate. Put the pan on the stove, add vegetable oil and let it warm up well.
Fry the onion in a pan until transparent. Add carrots to the onion, mix and fry for another 8-10 minutes. At this time, while the onions and carrots are fried, finely chop the mushrooms. If the mushrooms are large, cut into 4 parts, if small, it will be enough to cut them in half. Add mushrooms to onion, mix thoroughly. Cover the pan with a lid. Mushrooms need to be fried over low heat.
At this time, prepare the broth. Pour 1 liter of water into a saucepan and bring to a boil. In boiling water, lower the roasted carrots, onions and mushrooms and mix, let boil for 7-8 minutes. Then grate melted cheese into the pan, you can do it directly on the weight above the pan. Leave the soup to cook for 20-25 minutes, make sure that the melted cheese is completely dissolved. You need to salt and pepper the soup 4-5 minutes before it is ready, always taking into account the salt in the processed cheese.
Rinse and finely chop the greens and prepare croutons or crackers. Pour mushroom soup-puree from champignons with melted cheese on plates, add croutons and herbs, serve.
Lean mushroom soup with oatmeal
Ingredients (for 4 servings):
- 350 gr. champignons;
- 120 gr. oatmeal (hercules flakes);
- 1 medium onion;
- 30 gr. vegetable oil;
- parsley - to taste.
Cooking time - 40 minutes.
Calorie content (1 serving) - 167 kcal.
Peel the onion, cut into thin half rings. Put the onion in a well-heated frying pan with vegetable oil and sauté until a golden color and a characteristic caramel aroma are formed.
While the onion is fried, rinse the oatmeal under cold water. Those flakes that will float to the surface must be drained along with water, otherwise ready dish they will be too hard. Oatmeal is needed in order to thicken soup-puree without the help of flour or starch.
Rinse the mushrooms under water, cut into slices and add to the onion. Stir in the onion and cover with a lid, put on a slow fire. When the mushrooms and onions are ready, transfer them to a saucepan and pour water (1l.).
Add to saucepan soaked oatmeal and boil for another 15 minutes. Salt. Stir constantly for the last 6-7 minutes - so the oatmeal does not burn. After removing the soup from the heat, let stand for 8-10 minutes, during which time the soup will thicken noticeably.
Beat the slightly cooled soup with a blender until a creamy consistency. Sprinkle with cilantro or parsley before serving.
Cream soup of champignons and vegetables
Ingredients (for 4 servings):
- 250 gr. champignons;
- 150 gr. broccoli;
- 2 medium sized potatoes;
- 1 carrot;
- leeks - 2 pcs. (use only the white part);
- 1 onion;
- 40 gr. vegetable oil.
Average cooking time is 45 minutes.
Calorie content - 192 kcal.
Peel the onion, cut into small cubes. Cut the white part of the leek into rings. Grate carrots through a large grater.
Pour vegetable oil into a frying pan, then heat well. In a pan, sauté the onion for 4-5 minutes, and then add the carrots. Stir, cover and fry for 7-8 minutes. Wash the mushrooms, cut out the rhizome, cut into thin layers and add to the onion. Stir and fry for another 12-15 minutes.
Pour 800-900 ml of water into the pan, peel the potatoes, cut into cubes and throw into the pan, boil until half cooked. Salt the broth, pepper. Rinse the broccoli, cut into florets and lower into the broth, let it cook for another 4-5 minutes. Broccoli cooks very quickly, so it's important not to overcook them.
Add vegetables and mushrooms from the pan to the broth, mix and bring to readiness for another 5 minutes. Remove from heat and blend with an immersion blender until smooth. Pour into bowls, add a pinch of herbs and serve. If desired, mushroom soup-puree with vegetables can be decorated with grated cheese, croutons or capers.
Cooking Tips
Mushrooms for cream soup can be used fresh, frozen, and dried. Frozen mushrooms the night before cooking, it is better to shift from the freezer to a regular shelf in the refrigerator. Otherwise, sharp defrosting in the microwave will kill all the vitamins and beneficial trace elements contained in mushrooms. But dried champignons will give the soup a richer flavor.
According to the canons french cuisine, main secret The success of any puree soup is the right base, that is, the broth on which it will be cooked. In most cases, cooks use chicken or meat broth, brewed from lean meat. But cream soups are traditionally cooked with milk or sour cream - hence the name, such a soup looks like a cream.
You can buy croutons at any store, or you can make your own. To do this, just cut the loaf, sprinkle with olive or vegetable oil and dry in the oven.
Soup thickeners should be carefully chosen. If this is flour, then you need to add it gradually, sifting - otherwise there will be lumps. For density, culinary experts advise using onions.
Potatoes for making soup-mashed potatoes must be completely ready, otherwise there will be difficulties with mashing.
By replacing animal products with vegetable ones, puree soup can also be prepared on fasting days. For example, exclude cream, milk and eggs from the composition, and replace butter with vegetable oil.
It is better to cook soup "at once". In the refrigerator, such a soup will harden, and when reheated, the taste will not be the same as immediately after cooking. This is especially true for soups that contain heavy cream or vegetable oil - when heated, they rise to the surface, forming a dense fatty film.
Soup with champignons and cream is an amazingly tasty and fragrant soup. The soup is prepared as simply as possible from very affordable products. Mushroom soup with cream at the end of cooking can be chopped with a blender and you get mushroom puree soup. Cream perfectly complements the mushroom broth, giving the soup a special tenderness.
Composition:
- Water - 3 l
- Champignons - 800 g
- Potatoes - 3-4 pieces
- Onion - 1 pc.
- Cream - 350 ml (fatter is better, I used 20%, but 10% is also possible)
- Salt - to taste
- Ground black pepper - to taste
- Dried herbs (dill, parsley) - to taste
Cooking:
Wash mushrooms thoroughly and cut. The finer the mushrooms are chopped in the soup, the better. I cut each mushroom in half, and then cut each half into slices.
Peel the potatoes and cut into strips or cubes. Before adding to the soup, rinse the potatoes under running water to wash off excess starch. So when cooking the soup, starch foam will not form.
Boil water in a deep saucepan. Put potatoes with mushrooms in boiled water.
Boil potatoes with mushrooms for 20 minutes until they are fully cooked. Mushrooms at first will seem a lot, but in the end they will boil down and their number will become optimal.
While cooking the broth, peel the onion and cut it into small cubes. Heat some vegetable oil in a frying pan and add the onion. Saute the onion until soft and golden in color over low heat for 10 minutes. Constantly stir the onion so that it does not burn. I prefer not to add carrots to the sautéing for soup with champignons and cream, it seems to me superfluous in this soup. But you can experiment and choose the option you like.
After 20 minutes of cooking mushroom broth, put the fried onions in the soup and pour in the cream. Immediately add salt, pepper and dried herbs. Bring soup to a boil and turn off. Do not let the soup boil, otherwise the cream may curdle a little.
Delicate and fragrant champignon puree soup with cream is unlikely to leave anyone indifferent. Many are happy to order this gourmet dish in a cafe without thinking about repeating this cooking masterpiece in your kitchen. In fact, to prepare this dish, you do not need to have outstanding cooking skills, and the products for it are quite affordable. Knowing the intricacies of cooking technology cream soup from champignons with cream, even a novice hostess will cope with the task.
Cooking features
The process of making mushroom puree soup with cream will not take much time even for those who have recently begun to comprehend the basics of culinary skills. At experienced hostess according to most popular recipes, it will take a little more than half an hour to cook this soup. However, the result may be different. For some, the dish will come out no worse than in a restaurant, for others it will not be too aesthetic and taste good. Knowing a few points will insure against failures.
- It is better to take young champignons for making soup. The larger the mushrooms, the coarser their texture. Medium and large specimens must be cut into 2-4 parts before cooking or heat treatment of another type, sometimes even cut into smaller ones.
- When grinding the ingredients of the soup, take your time - make sure that there are no large pieces left in the dish.
- If you use an immersion blender to grind the ingredients, do not forget to turn it off when immersed in liquid and removed from it. Violation of the rules for using the device can lead to the fact that you will be burned by flying splashes.
- Young champignons grown on a farm cook quickly: their time heat treatment is 5 minutes. Mushrooms grown in nature, or simply large ones, need to be boiled or fried 2 times longer.
- If you are making soup with frozen mushrooms, let them thaw first to drain excess liquid, then dry the mushrooms with a napkin. If you put them in the soup without defrosting, it will turn out watery.
- Mushrooms and onions will fry faster and brown better if they are sautéed in separate pans. If you are not faced with the task of obtaining golden onion pieces and mushrooms with golden brown, you can cook food together.
- The soup can be thickened by adding flour or potatoes. To the desired consistency, the dish is diluted with broth, milk or cream.
- Cream is added to the soup last. After that, the soup is brought to a boil, but do not boil. The dish will be sterilized, but the cream will not curdle.
Served with mushroom puree soup and cream with wheat croutons. It is better to choose a product with a neutral taste or with the taste of the products that make up the dish. Crackers with a sharp flavor will not be in harmony with the delicate texture of creamy mushroom soup.
Mushroom cream soup with cream (classic recipe)
- champignons - 0.5 kg;
- onions - 0.2 kg;
- butter - 40 g;
- flour - 40 g;
- vegetable oil - 40 ml;
- vegetable or chicken broth - 0.6 l;
- cream - 0.25 l;
- salt, pepper - to taste.
Cooking method:
- Boil the broth. You can use regular filtered water, but it must be boiled and cooled to room temperature.
- Wash the mushrooms, dry with a napkin. Cut into medium sized cubes.
- Free the onion from the husk, cut into small pieces.
- Heat the vegetable oil in a frying pan, put the onion in it. As soon as it acquires a golden hue, add the mushrooms and fry them until the liquid released from them evaporates from the pan.
- Transfer the mushrooms to a blender bowl, add 0.2 liters of broth to them, chop, turning into a homogeneous mass.
- Melt the butter in a clean skillet. Fry flour in it until caramelized.
- Pour in 0.2 liters of broth in a thin stream. Simmer for a couple of minutes, then blend with a blender to get rid of lumps that may have formed in the sauce.
- In a saucepan, combine the mushroom mass and sauce, add salt, spices, and the remaining broth to them. Bring to a boil.
- Remove the saucepan from the stove. After a couple of minutes, pour the cream into the soup, return the pan to the fire. Heat the soup until it starts to boil.
Puree soup can be decorated with a sprig of fresh herbs. It is better to serve the croutons separately, as they will quickly soak in the soup. This is especially true for homemade crackers.
Mushroom soup with cream and potatoes
- champignons - 0.5 kg;
- potatoes - 0.5 kg;
- cream - 0.5 l;
- water - as needed;
- butter or vegetable oil - as needed;
- salt, spices - to taste.
Cooking method:
- Wash the mushrooms, dry with a napkin, cut into thin plates.
- Heat oil in a frying pan. Fry the mushrooms in it so that they are well browned. Set aside a few plates to decorate the finished dish.
- Peel the potatoes, cut into medium-sized pieces, cover with water.
- Bring to a boil and simmer for 20-25 minutes until the potatoes are completely cooked through.
- Drain the decoction into a separate container. Mash the potatoes with a potato masher. At the same time, you can add a little cream - it is easier to knead the potatoes with them.
- Put the mushrooms in a blender bowl, add a glass of potato broth to them. Turn on the device, turn the mushrooms into a homogeneous mass.
- Combine mushrooms with mashed potatoes, add the remaining cream, mix well. While adding potato broth, bring the soup to the desired thickness.
- Salt and season the dish to taste. Bring to a boil over low heat and remove from heat.
When serving the soup to the table, arrange the fried pieces of champignons on plates, which were previously set aside to decorate the dish.
Cream soup with champignons, cheese and cream
- champignons - 0.5 kg;
- potatoes - 0.4 kg;
- onions - 100 g;
- carrots - 100 g;
- butter - 40 g;
- vegetable oil - 40 ml;
- processed cheese - 150 g;
- cream - 100 ml;
- water - as needed;
- salt, spices - to taste.
Cooking method:
- Peel, cut potatoes into small pieces. Put in a saucepan, fill it with water. Boil potatoes until soft. Pour the broth from the pan into a separate container, leaving about half a glass in the pan. Punch down the potatoes.
- Mushrooms, after washing and blotting with a napkin, cut into thin plates.
- Heat vegetable oil in a frying pan. Sauté the mushrooms over high heat for 5 minutes, then add them to the potatoes.
- Peel the onion, chop finely.
- Scrape, wash the carrots. Grind it on a coarse grater.
- Melt the butter, fry the vegetables in it until soft.
- Grate the melted cheese and put it on the browned vegetables. Grinding curds will be easier if you put them in the freezer for 20-30 minutes before that.
- Pour a glass of the liquid in which the potatoes were boiled into the pan.
- Cook, stirring, until cheese is completely melted.
- Pour the contents of the skillet into the saucepan with the rest of the ingredients.
- Put on the stove with a little vegetable broth. Simmer for 5-10 minutes after the soup comes to a boil. At the same time, it must be stirred to prevent burning.
- Perebeyte contents of the pan with a blender, add salt and spices, pour in the cream.
- Bring to a boil and immediately remove from the stove.
You can decorate the soup fried mushrooms, greenery. Croutons would be a welcome addition. The dish according to this recipe is especially hearty and tasty, has a thick texture.
Mushroom cream soup with cream has won many fans around the world. He is appreciated for delicate taste, smooth texture, seductive aroma. It is difficult to find a person who is indifferent to this dish. You can cook the dish at home if you know the recipe and technology.
