Step by step recipes mashed mushroom soup with cream, cheese, potatoes and various vegetables
2017-11-27 Marina VykhodtsevaGrade
prescription
Time
(min)
servings
(people)
In 100 grams ready meal
3 gr.
6 gr.
carbohydrates
3 gr.81 kcal.
Option 1: Classic champignon soup with cream
French recipe for the most tender cream soup which many consider a classic. Additionally, for cooking you will need fresh cream 20%. The dish is prepared in chicken broth, but you can also cook soup in water or use meat broth.
Ingredients
- 500 g of champignons;
- 40 g butter;
- 30 g flour;
- 30 ml vegetable oil (olive, sunflower);
- 150 g of onion;
- a glass of cream;
- 800 ml chicken broth.
Step by step recipe for classic champignon soup
Chop the peeled onion in half rings, put in heated vegetable oil. Start frying, two minutes is enough.
Wash the mushrooms, cut into slices, add to the onion, fry together for about fifteen minutes. We do not strive to brown the food too much, we cook on medium heat. We bring to softness.
Set aside a few slices of fried mushrooms for garnish ready soup. Grind everything else with a blender.
Melt in a soup pot butter, omit wheat flour and lightly fry until creamy. Next, spread the chopped mushrooms with onions, stir quickly.
We dilute the soup with broth or just hot water, salt, let it boil. During the heating process, the mass will thicken due to the presence of flour.
As soon as the first bubbles appear on the surface, it's time to pour the cream. Continuing to stir, bring the dish to a boil.
Be sure to try the soup for salt after adding the cream. Arrange on plates, decorate with slices of fried champignons, which were previously set aside, on top.
If cream with a higher fat content is used, then you can reduce the amount and add a little more water or broth to the dish.
Option 2: Quick Mushroom Potato Soup Recipe
Here is the recipe lean soup with champignons, but if desired, at the end of cooking, you can add a little cream or pour it into a plate when serving. This dish has a low calorie content, as well as a beautiful color due to the addition of carrots.
Ingredients
- 0.2 kg of mushrooms;
- 2 carrots;
- 1 onion;
- 4-5 potatoes;
- 30 ml of oil;
- a spoonful of flour
How to quickly cook soup puree with champignons
Cut the potatoes into any pieces, also chop the carrots. Pour in about 900 grams of water, send to the stove, start cooking.
Crumble washed fresh champignons and onions, put in hot oil, fry until half cooked, transfer to potatoes, boil for five minutes. All vegetables should be soft. Salt, pepper.
Mix the flour with a small amount of water, pour into the soup, boil for a minute.
Puree all the ingredients right in the pan. We try again, season with spices.
If the blender has a plastic tip, then the food will need to be slightly cooled before grinding. Otherwise, the device may be damaged. If the submersible grinding nozzle is metal, then usually it is not afraid of high temperatures.
Option 3: Mushroom cream soup with cheese
To prepare mushroom soup with champignons, you will need soft cheese, can be taken from the trays, but foil bars are also suitable. The dish can be cooked both in broth and in water.
Ingredients
- 1.4 liters of water;
- 0.5 kg of champignons;
- 0.5 bunch of dill;
- black pepper;
- 0.15 kg of onion;
- 0.3 kg of soft cheese;
- 3 potatoes;
- medium carrot;
- 50 g crackers;
- 40 g butter.
How to cook - step by step recipe:
It is convenient to cook this dish in a cauldron or in a saucepan with a good bottom, in which nothing will burn. Dissolve the butter.
We cut a couple of onions, start them first, start frying. The size of the pieces doesn't matter. Immediately after laying out the onion, we proceed to slicing the mushrooms. Once everything is ready, add to the onion.
We clean the carrots and potatoes, cut them arbitrarily. Spread after the mushrooms after five minutes of frying. Immediately throw a couple of pinches of salt and add water or broth. We use boiling water.
Cover the pot and boil for about twenty minutes. We look at the vegetables, they should soften. Then remove the soup from the stove, grind with a blender.
We return the dish to the stove, when it boils, put the melted cheese into it. Stir and heat for a couple of minutes.
Pour the soup into bowls. Cut the dill, sprinkle the dish on top, pepper, serve with fresh white crackers.
It is better not to buy crackers for cream soups in the store, but to cook them yourself. The easiest way is to cut the bread into small cubes, dry in the oven. But you can additionally sprinkle the pieces with spices, chopped garlic, sprinkle olive oil.
Option 4: Mushroom soup with cauliflower
Another recipe creamy cream soup with mushrooms. Cauliflower base. This is very useful product from which are obtained tender soups. You can take fresh or frozen inflorescences.
Ingredients
- 500 g of cauliflower;
- 2 onion heads;
- 50 g of oil;
- 200 ml cream;
- 0.25 kg of champignons.
Step by step recipe
Put the broken cabbage florets into the pan. Fill with boiling water so that it covers the products by a centimeter, send to cook, bring to softness.
Melt the butter, spread the chopped mushrooms to it, and then the onions. Fry until fully cooked for about a quarter of an hour. Combine with cabbage.
Grinding cauliflower blender along with champignons. We adjust the consistency with water or broth, pepper and salt, put it on the stove again.
When boiling, pour in the cream, stir. We warm over low heat for two minutes and you can turn off the soup. It is better to season a creamy dish with herbs when serving.
Cauliflower will retain its beautiful color and will turn out much tastier if you add a couple of pinches of sugar to the pan during cooking. It will not affect the taste of the broth.
Option 5: Champignon soup with chicken
For chicken puree soups with mushrooms, it is best to use breast, that is, fillet. It cooks quickly, gives a pleasant taste, does not greatly increase the fat content of the dish. Additionally, you will need processed cheese, you can use a product with mushroom additives.
Ingredients
- 1 chicken breast;
- 450 g potatoes;
- 100 g carrots;
- 320 g of champignons;
- 100 g of onion;
- 10 g of garlic (2-3 cloves);
- 25 ml of oil;
- 100 g of cheese;
- 1.3 liters of water.
How to cook
Boil prescription water, put in it chicken fillet(2 pieces), when boiling, remove the foam and immediately add chopped potatoes and carrots. Cook until soft.
Fry onions and mushrooms in oil in a pan. Peel the garlic, chop, add to them at the end. Bring to full readiness. Add half of the mushrooms to the broth to the potatoes. half chicken breast(one fillet) take out.
Grind cooked products, add spices to them, return to the stove. When boiling, add melted cheese.
Cut the half of the chicken breast into bite-sized pieces.
spill mushroom soup on plates, put on top fried champignons and slices of boiled fillet, garnish with herbs.
Chicken fillet must not be overcooked, otherwise it will become tough, dryness will be felt even after chopping.
Option 6: Mushroom Leek and Broccoli Soup
Leek and mushrooms are a wonderful duet that makes great friends in a creamy soup. wonderful recipe quite dietary and healthy dish. But if desired, you can season it with heavy cream or sprinkle with grated cheese.
Ingredients
- 300 g of champignons;
- 2 stalks of leek;
- 20 ml of oil;
- two carrots;
- 300 g broccoli;
- broth or water;
- spices, herbs.
How to cook
Little oil is used. Pour it into a frying pan or fry immediately in a saucepan, if the dishes allow it. As long as we heat it up.
Cut the mushrooms into slices, toss. Cook in oil for five minutes. Cut the white part of the leek and add to the champignons, then lay out the grated carrot. Cover, simmer for ten minutes.
Pour boiling water over the mushrooms with vegetables, about a liter, wait for it to boil, put the broccoli inflorescences and chopped green parts of the leek. Salt the soup, bring the ingredients to readiness.
Puree the cream dish until smooth. Season with herbs, pepper.
In broccoli, as in cauliflower, insects can hide. If there is a suspicion, then the inflorescences should be soaked for half an hour in salted water. The bugs will definitely leave them.
Option 7: Creamy champignon soup with zucchini in milk
This version of the soup is without cream, but it is cooked in milk. The dish is tender, light, cooked relatively quickly. Zucchini can be substituted for zucchini.
Ingredients
- 300 g of champignons;
- 2 onion heads;
- 700 g of milk;
- 2 tbsp. l. grated cheese;
- 50 g of oil;
- 500 g zucchini;
- carrot.
How to cook
Cut zucchini into small cubes. If the skin is hard, then remove. Chop or grate the carrots, put everything together in a saucepan. Pour a glass of water, simmer under the lid for a quarter of an hour.
Dissolve the butter, add the onion, after two minutes of frying add the mushrooms. Cook over medium heat until the onion is soft, then transfer to the pan with the zucchini.
Add boiling milk, salt, boil for five minutes.
Remove soup from heat, blend until creamy. Boil again.
Arrange the hot dish on plates, sprinkle with cheese. Serve with croutons.
Similarly, you can cook soup with champignons and pumpkin. This option will have a special aroma and sunny color. In this version, you can season the dish with peeled pumpkin seeds.
Gentle and fragrant puree soup of champignons 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 the technology of cooking creamy champignon soup 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 also 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.
Step by step recipe for mashed potato soup with champignons.
potatoes - 6-7 pcs.,
champignons - 300-400 gr.,
cream 20% - 200 ml.,
onion - 1 pc.,
butter - 40 gr.,
There are many soup recipes out there. differs from regular soups the fact that all products are ground into a puree. Soup-puree gives long saturation and is perfectly digested. Each hostess prepares this dish according to her own recipe. We bring to your attention step by step photo recipe for mashed potato soup with champignons.
How to cook mashed potato soup with champignons?
This is a tasty and healthy first course. The main advantages of this puree soup is that it is prepared quickly, does not require special culinary skills.
Use our photo recipe, and you will be delighted with such a simple and delicious dish.
Preparation of mashed potato soup with champignons.
In order to make potato soup with champignons, you need to peel the potatoes, rinse under running water and cut into cubes.
Then put the potatoes in a pot and cover with water. Salt the water and bring to a boil. Pour in enough water to completely cover the potatoes.
Next, you need to wash the mushrooms, peel and chop coarsely.
Peel the onion from the husk, rinse under running water and finely chop.
Then melt butter in a frying pan.
Add chopped onion to the pan and fry until golden brown.
Then add the mushrooms cut into large pieces to the onion and fry lightly.
To garnish the soup, set aside a few slices of mushrooms on a plate.
When the potatoes are ready, add the fried onions and mushrooms to the pan and cook a little more, stirring occasionally for 5-7 minutes.
Next, you need to drain the broth from the pan into a separate bowl.
Beat potatoes with mushrooms with a blender.
After that, it is necessary to add the broth to the resulting puree and mix. You need to add until the puree becomes thinner, to the consistency you need. Then you need to put the pan with the soup-puree on the fire and heat, stirring constantly.
Puree soups are very popular in dietary and baby food, as they are easily digestible due to their mashed consistency.
Puree soups can be prepared from various grated vegetables, cereals, mushrooms, meat or fish. But perhaps the most popular and delicious option of such soups is mushroom puree soup. This thick soup with a delicate, creamy and mild taste leaves no one indifferent.
Mushroom soup puree - recipe
Mushroom soup is a traditional European dish., which is especially adored by the French, Italians and Greeks. And this is not surprising, because it tasty dish with a delicate texture and a wonderful aroma, it is easily absorbed by the body. And despite low calorie and good dietary qualities, for a long time gives a feeling of satiety.
So, to prepare mushroom puree soup, you you will need the following ingredients:
How to make mushroom soup
- Wash the mushrooms and cut them into slices. Finely chop the onion and garlic and fry them in a pan with olive oil for 10 minutes until they are lightly browned.
- Then add the mushrooms and simmer them for about 10 minutes, stirring constantly. At the end, add flour to the mushrooms.
- Add 1.5 liters of broth, spices, salt to the mushrooms and mix them with a blender until a puree consistency.
- Pour the resulting mixture into a saucepan, add cream, butter and cook for about 10 minutes.
- Pour the prepared champignon soup into bowls and garnish with herbs and grated parmesan.
On a cold winter evening, champignon soup puree, served piping hot, will warm you up, please you with a wonderful mushroom aroma and delicate creamy taste!
Puree soups are one of the most popular dishes in children's and diet food: they are easy and quick to prepare, and thanks to their grated texture, they are easy to digest.
You can make soup puree from meat, fish, cereals, vegetables ... But, perhaps, the most original version this dish is champignon soup. These mushrooms have a lot of advantages: they do not contain toxins, they are much easier to digest than their forest relatives, and you can buy champignons at any store and at an affordable price.
Mushroom soups-puree from champignons are very popular in European cuisine. They are adored by the Greeks, Italians and French. And this is not surprising. Hearty, fragrant, melting in your mouth - you will fall in love with this soup from the first spoon. With popular recipes for this delicacy, get acquainted in our article.
5 champignon soup recipes
Recipe 1. Classic puree soup from champignons
Ingredients: 2 tablespoons of butter, 500 g fresh champignons, 1 tablespoon of olive oil, 1.5 liters of chicken broth (for a dietary option - water), 200 ml of cream, 3 cloves of garlic, 1.5 tablespoons of flour, 1 onion, herbs, salt, pepper and other spices to taste.
Wash the mushrooms and cut into thin slices. Brown the finely chopped onion and garlic in a large, high-sided skillet with olive oil. Add mushrooms to fried vegetables. Simmer for about 10 minutes, stirring constantly, and at the very end add the flour, mix well and cook for another 2 minutes until the flour turns golden. Then pour the broth into the pan, salt, add spices, your favorite herbs as desired and grind with a blender into a homogeneous mass. Pour the finished puree into a saucepan, pour in the cream, season with a piece of butter and cook for another 10 minutes. Pour the prepared champignon soup into bowls and garnish with chopped herbs. If desired, it can be served with grated parmesan.
Recipe 2. Vegetable champignon soup
Ingredients: 300 ml chicken broth with meat, 250 g mushrooms, 2 carrots, 100 g ice cream green peas, 1 small zucchini, 3 onions, 1 tablespoon flour, 2 tablespoons curry powder, 100 ml dry white wine, 2 sprigs of green onions , 100 ml cream, 50 g butter, 1 glass of water, salt, white ground pepper and celery root.
Peel the carrots and celery root and chop into strips. Rinse the onions and mushrooms well, peel and cut. Melt 25 g of butter in a saucepan, put prepared vegetables there, add salt and pepper to taste. Simmer the vegetables over medium heat for 3 minutes, and then remove them from the pan. Melt the remaining butter again, sift in the flour, stirring constantly, and fry the flour over medium heat until nicely golden, about 2 minutes. Remove the chicken from the broth and cut into pieces. Strain the broth. Mix the toasted flour with wine, cream and water and add to the broth. Mix well, add the peas, season with curry and cook for 7 minutes. Then send vegetables, chicken to the soup and puree with a blender. Serve sprinkled with chopped green onions.
Recipe 3. Cheese cream soup from champignons
Ingredients: 2 pcs. potatoes, 500 g champignons, 1.2 l of water, 200 g processed cheese, greens, favorite seasonings, salt to taste, vegetable oil and croutons for serving.
Cut the cheese into small pieces. Peel the potatoes, cut into cubes and put them together with melted cheese in a pot of water. Boil 10 minutes. During this time, the cheese should completely dissolve. While the potatoes are cooking, finely chop the onion and fry in vegetable oil until golden brown. Mushrooms fry separately, after cutting them into pieces. Send the contents of both pans to the stewpan to the finished potatoes, salt, add greens and your favorite spices (bay leaf, nutmeg, black peppercorns, garlic, dill), boil everything together for 5 minutes, and then beat well with a blender. Serve with croutons or crackers.
Recipe 4. Mushroom soup with cauliflower
Ingredients: 1 head of cauliflower (about 400 g), 400 g of mushrooms, 2 onions, 200 g of potatoes, 2 cloves of garlic, 1 cup of cream, 1 tablespoon of olive oil, 2 tablespoons of butter, 2 tablespoons of flour, salt and white pepper to taste.
Wash the cauliflower. Clean the onion. Finely chop the washed and dried champignons, set aside 100 g of mushrooms, and put the rest on a buttered and heated frying pan. Send finely chopped onions to them. Stew the vegetables over low heat until cooked, then put in a saucepan, add 1 liter of water, put on fire and, while the water is heating, disassemble the cauliflower into inflorescences and send it to the vegetables. Salt the soup, and when it is cooked, beat with a blender or mixer until creamy. Heat the butter in a frying pan and, with continuous stirring, so that lumps do not form, sift the flour into it. Put the reserved mushrooms on a baking sheet, salt a little, lightly sprinkle with olive oil and bake in the oven. Then add cream and freshly ground white pepper and send the contents of the pan to the already whipped puree. Before serving, the champignon soup must be warmed up, poured into plates and served with baked mushrooms on top.
Recipe 5. Lean puree soup from champignons
Ingredients: 300 g potatoes, 500 g champignons, 1 medium carrot, 2 tablespoons flour, 1 onion, herbs, parsley root, 3 tablespoons vegetable oil, salt and spices to taste. Croutons and sesame seeds for serving.
Boil the peeled potatoes. Let it cool down a bit and then mash into a puree. In another saucepan, cook mushrooms with carrots and celery root in lightly salted water. You need to take about 0.7 liters of water. As soon as the mushrooms and vegetables are cooked, remove them from the broth. Peel the onion, finely chop, brown a little in butter and, stirring constantly, sift the flour. Keep the pan on the heat until the flour turns golden. Combine all the ingredients - onions, vegetables, mushrooms, broth, add greens, your favorite spices, send to a blender bowl and chop. Serve soup with croutons sprinkled with sesame seeds.
Light creamy texture, rich mushroom aroma, pleasant creamy taste of champignon puree soup will appeal to both adults and children. This simple and hearty meal you can feed your whole family. And in order for the mushroom soup to sparkle with new shades of taste, you can crumble petiole celery, rosemary leaves, basil, fried bacon, sesame seeds, finely crushed nuts into it.
“Cook with love and eat healthy!”
Alesya Musiyuk for site site
