Gourmet mushroom soup is considered to be delicious french dish. Restaurants are happy to offer their visitors to original recipes for mushroom soups. Particularly tasty and many gourmets call aromatic soup of mushrooms. Its easy can be cooked at home. The main thing is availability hand blender and essential products in your kitchen. Without it is impossible to make a blender a velvety and even consistency mushroom soup.
You can choose from the recipes for puree soup made from mushrooms. one that will be interesting to you. Whatever option you are chosen, it will turn out to be incredibly tasty, satisfying and possessing aroma forest notes. Although mashed soups can be prepared from a wide variety of types mushrooms, we assure you that honey mushrooms are best suited for this purpose.
Mushroom mushroom soup with cream
Creamy honey soup with mushrooms is very popular among fans of mushroom dishes. They are prepared quite simply and quickly, but at the same time it turns out an unusual taste. Cream soup will be useful even to choosy children.
- Honey mushrooms – 700 g;
- Potato – 7 pcs.;
- Onion – 2 pcs.;
- Carrots – 1 pc.;
- Water – 700 ml;
- Cream – 150 ml;
- Salt to taste;
- Vegetable oil.
We suggest you familiarize yourself with the recipe for puree soup made from mushrooms with a photo.
Honey mushrooms are cleaned, washed and boiled for 20 minutes with the addition of salt, give drain excess water.
Pour oil into the pan, heat and spread the glass honey mushrooms, fry for 15 minutes over medium heat.
We peel onions and carrots, wash, chop and fry separate from mushrooms to golden. Combine with mushrooms and continue to simmer for 10 minutes.
Peel the potatoes, wash, cut into cubes and set cook on medium heat until tender. To cooked potatoes add mushrooms and vegetables, cook for 7-10 minutes.
Remove from the stove, let cool a little and grind with a blender to the consistency we need.
Pour in the cream, mix, add to taste and give infuse for 10 minutes.
To decorate the cream soup, leave a few fried mushrooms whole, and then 2-3 pcs. put in each plate. From above garnish with basil leaves or chopped herbs to taste.
How to make mashed soup from frozen mushrooms
Soup puree from frozen mushrooms is easy to prepare, especially if you have such a product in the freezer. Mushrooms need to be removed from freezer and leave in the refrigerator overnight.
- Honey mushrooms – 500 g;
- Potato – 6 pcs.;
- Onion – 1 pc.;
- Butter – 50 g;
- Cream – 200 ml;
- Water – 1.5 L;
- Ground black salt and pepper – to taste;
- Greens (any).
We clean the onion, wash it under the tap and cut into rings.
Peel the potatoes, rinse and cut into large pieces. We put cook over medium heat until cooked.
Combine thawed mushrooms with onions and fry in oil until light brown color. For decoration, you can leave a few whole mushrooms, then to decorate each plate with soup puree.
Add mushrooms with onions to potatoes, salt and pepper to taste, continue cooking for 10 minutes.
Pour some of the water from the pan into a bowl. The remaining let the soup cool slightly and beat it with a blender to a consistency mashed potatoes. If the soup is too thick, add a little drained broth.
Put the soup puree on the fire, add cream, stir and simmer over low heat for 5-7 minutes.
Remove mushroom soup puree from mushrooms from the stove and let stand under closed lid 7-10 min.
Pour the soup into portions, decorate with whole fried mushrooms and chopped herbs.
This puree soup is best served with slices of brown bread.
Fresh mushroom soup with chicken fillet
Recipe for mushroom soup puree made from fresh mushrooms with chicken – very tasty, fragrant and beautiful dish. Its creamy consistency is a demonstration platform for a cook who wants to decorate the dish so that it would be considered exotic delicacy.
The option of puree soup made from fresh mushrooms with chicken is designed for 8 servings.
- Mushrooms – 700 g;
- Potato – 5 pcs.;
- Onion – 2 pcs.;
- Chicken fillet – 200 g;
- Water – 2.5 L;
- Salt to taste;
- Sunflower oil;
- Cream – 200 ml;
- Basil leaves
Honey mushrooms are cleaned of dirt and forest debris, washed and boiled for 20-25 minutes in salted water, washed under the tap and recline in a colander.
Fillet is cut into medium cubes, washed in water and boiled in 2.5 liters until cooked.
The potato is peeled, washed and cut into cubes, introduced into pot and also cooked until tender.
The peeled onions are cut into half rings, fried in oil until softness.
Mushrooms are introduced into the onion, fried together for 15 minutes, until evaporated liquid.
Mushrooms with onions are combined in a pan with meat and potatoes, boil for 10 minutes.
Most of the broth is poured into a separate bowl, and the rest the mass using a blender is crushed in mashed potatoes.
Cooked soup is salted to taste, cream is poured, carefully mixes up. If the soup is too thick, pour in some portion of the broth and mix.
Ready mashed soup is poured on plates and decorated with leaves green basil.
Mushroom soup with cheese, bacon and garlic
Soup puree from honey agarics with cheese turns out to be rich, nutritious and very fragrant.
- Boiled honey mushrooms – 400 g;
- Bacon – 100 g;
- Onion – 2 pcs.;
- Potato – 5 pcs.;
- Cream cheese – 3 pcs.;
- Garlic – 2 cloves;
- Lavrushka – 2 pcs.;
- Cumin – a pinch;
- Salt;
- Sunflower oil.
To know how to cook puree mushrooms soup with cheese, bacon and garlic, you need to follow a step by step recipe.
Honey mushrooms fry in oil for 15 minutes over medium heat.
Cut the bacon into small pieces, chop the peeled onions and garlic. Fry everything in oil until golden brown.
Combine all the fried foods, add caraway and lavrushka, mix.
Peel potatoes, cut into cubes, pour into a pan with water (2 l) and cook until tender.
Add mushrooms, vegetables and bacon to the potatoes, cook for 7-10 minutes.
Remove the bay leaf from the soup, drain part of the broth, give to the mass cool slightly and grind with a blender.
In a glass of hot broth, dilute grated cream cheese, salt, put into the pan and simmer for 5-7 minutes.
Before serving, put in each plate several brown bread croutons.
Recipe for mushroom soup with potatoes and cream
The recipe for mushrooms soup with potatoes and cream is thin aroma and delicate texture. Such a nutritious dish will be A great option to eat on a frosty day.
- Boiled honey mushrooms – 400 g;
- Potato – 400 g;
- Onion – 200 g;
- Cream – 400 ml;
- Sunflower oil;
- Salt and ground black pepper to taste.
Peel the potato, wash it, cut it into 4 parts and put it in the pan. Pour water so that it covers vegetables 2 cm higher, and cook until readiness.
Honey mushrooms and onions are cut into pieces, fry in oil until goldenness.
Drain most of the water from the potatoes, allow to cool and chop mashed blender.
Grind mushrooms and onions with a blender and combine with mashed potatoes.
Pour the cream, whisk again with a blender, add and pepper taste.
Bring the mass to a boil, but do not boil. In case the soup it turned out pretty thick consistency – add a little broth, in which potatoes were cooked.
