Frozen Champignons – Enjoy the taste of mushrooms all year round. Puree soup with frozen porcini mushrooms Puree soup with frozen mushrooms

Puree soups are very often used in diet or baby food. They are very useful, that's why everyone loves them very much. They can be prepared from a wide variety of products - beans, vegetables, cereals, fish, beef, chicken and much more. Herbs, seasonings and cream are also added for a better taste. Puree soups made from porcini mushrooms are especially tasty.

Porcini mushrooms are mushrooms belonging to the first category, widely used in cooking. They can be fried, boiled, stewed, pickled, pickled and dried. You can prepare almost any dish from porcini mushrooms right away, without boiling them first. Most often they are used for soups - the broth made from porcini mushrooms is usually transparent, since the porcini mushroom never darkens after it is processed.

Porcini mushroom is rich in useful substances - riboflavin, the alkaloid hercedine, proteins, carbohydrates, glycogen, potassium salts, phosphates and much more.

Doctors usually recommend consuming porcini mushrooms for people with an inflammatory disease or anemia. They also do not recommend porcini mushroom to those who have problems with the kidneys or liver; it is believed that porcini mushroom increases the load on these organs and the person begins to feel worse.

Unfortunately, mushrooms are difficult food for children. Most mushroom poisoning occurs in children, because their digestive system is formed before the age of 8. Therefore, porcini mushrooms can be given to a child when his age has reached at least 7 - 9 years. This way you can save your child from unwanted poisoning and gastrointestinal diseases.

As mentioned above, porcini mushroom soups turn out decent. Let's talk about creamy soup. This is a very tasty, healthy and very nutritious lunch or dinner. It is nutritious because porcini mushrooms contain a lot of protein, which is difficult for the human body to digest. So let's see - how to cook soup?

Soup ingredients

Ingredients:

• White mushroom - 500 grams,
• Carrot - 1 piece,
• Spinach - 50 grams,
• Cream - 500 ml. or 2 tbsp.,
• Butter - 50 grams,
• Garlic - 2 cloves.

Any dish can be prepared from frozen mushrooms. And this is no exception. Frozen mushrooms are practically no different from fresh ones. Therefore, prepare this mushroom soup for your health all year round! By the way, you can also use frozen spinach.

How to make soup?

Recipe:

1. If you are using frozen porcini mushrooms, you will first need to thaw them slightly and then cut them into medium-sized pieces.
2. Place the frying pan on the fire and add the butter. You can add a little vegetable. Place the mushrooms on the heated oil and fry them, and when all the liquid has evaporated, fry the mushrooms for another 20 minutes.
3. Peel the garlic and grate the carrots. Fry them in a separate pan, adding chopped spinach at the end.
4. Place the mushrooms and fried spinach in a blender bowl and chop everything thoroughly. Now pour the cream into the bowl and beat the mixture again.
5. Heat the resulting mass and serve hot.

You can use crackers for decoration. Making them yourself in a hurry is very easy. Just cut the bread into small cubes and fry in a frying pan without adding oil.

If your family doesn’t like spinach, although it is very healthy and tasty, you can prepare this dish a little differently. But this homemade cream of porcini mushroom soup will also be tasty and unique. It takes a little time to prepare cream of porcini mushroom soup - only 40 minutes, not counting grinding with a blender.

Ingredients:

• Carrots - 1 piece,
• Porcini mushrooms - 300 grams,
• Onion - 1 piece,
• Potatoes - 2 pieces,
• Cream - 500 grams,
• Garlic - 1 clove,
• Greens, salt and pepper - to taste.

Recipe:

1. First process the mushrooms and then cut them into medium pieces.
2. Peel the onions and carrots and cut into cubes. Cut the potatoes into medium pieces.
3. Fill a saucepan with water and add mushrooms. When they are cooked, add salt and all the vegetables. At the end, pepper and place all the vegetables and mushrooms in a blender. Grind. Now put the greens into the blender and pour in the cream. Whisk everything thoroughly and place the soup in a plate.

You can decorate with green leaves and crackers. Be sure to serve the soup hot.

Such puree soups can be served on a holiday table as a first course. Guests will definitely remember its unusual expressive taste and ask for the recipe. This dish can also be eaten by those on a diet, as it contains little fat.

Calories: 264
Cooking time: 30
Proteins/100g: 2.68
Carbohydrates/100g: 2.64

Mushroom puree soup from frozen mushrooms, a recipe with a photo of which we offer this time, is easy to prepare and turns out simply wonderful. This option is suitable for a Lenten menu, as it does not contain animal products. The soup is low in calories, so if you want to make it more filling, I recommend adding 1-2 finely chopped potatoes.

The recipe uses frozen champignons; they cook quickly, which cannot be said about wild mushrooms. You should be careful when cooking them, first boil them separately until tender, then prepare the puree soup according to the recipe using mushroom broth. It is also advisable when cooking wild mushrooms to drain the first water after boiling.

And it turns out very tasty.

It will take 30 minutes to prepare, the above ingredients will make 2 servings.

Ingredients:

- frozen champignons – 300 g;
- zucchini – 200 g;
- stem celery – 80 g;
- onions – 80 g;
- parsley (greens) - 30 g;
- vegetable oil – 10 ml;
- salt – 4 g;
- soy cream, basil for serving.

How to cook at home

Cut young zucchini into thin slices. We clean the mature zucchini from the seed bag and peel, and also cut it thinly.



Finely chop the celery stalk along with the herbs, chop the parsley.



Finely chop the onion head and sauté in vegetable oil until transparent.
Place the sautéed onions into the pan, add zucchini, chopped celery and parsley.





Place frozen champignons in a pan. The soup will cook faster if you use thinly sliced ​​mushrooms.



Pour filtered water into the saucepan so that it covers the contents by no more than 1 centimeter, otherwise the soup will turn out very liquid. For this amount of ingredients, 500-600 ml of water is enough.



Bring to a boil, cover with a lid, and cook over moderate heat for 30 minutes. At the very end of cooking, add salt to taste.



Pour the finished soup into the processor.





Grind the ingredients until you obtain a smooth, homogeneous mass.



Serve the mushroom puree soup warm, season with soy cream and garnish with fresh basil leaves.



Bon appetit!
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Porcini mushrooms are a huge storehouse of healthy vitamins and minerals. They can be consumed in various forms: fried, boiled, pickled, stewed. Cook soups, make salads, side dishes, main courses, combine with meat, fish, cereals and vegetables. Dishes made from porcini mushrooms turn out extraordinary, with a bright taste. Today you will be presented with mushrooms in the form of puree soup.

Puree soups are very healthy, that’s why everyone loves them very much. They can be prepared from a wide variety of products. They turn out tasty and healthy, especially if you combine them with vegetables and other mushrooms. You can add various spices, fresh herbs, cream, milk and cheeses to such soups. It turns out a very delicate, creamy taste of cream soup.

Mushroom soup is a puree, can be consumed by both vegetarians and people on a diet, the main thing is to choose the right combination of products.

And preparing such soups is not at all difficult, and at any time you can please yourself and your loved ones with a soup with a bright and rich mushroom taste.

How to make pureed porcini mushroom soup - 15 varieties

A light and tasty puree soup that does not require much cooking time.

Ingredients:

• Carrots - 1 pc.,
• White mushrooms - 300 gr.,
• Onion - 1 pc.,
• Potatoes - 2 pcs.,
• Cream - 500 gr.,
• Garlic - 1 clove,
• Greens, salt and pepper - to taste.

Preparation:

Cut the onions, potatoes, carrots and mushrooms into cubes and cook until tender. At the end, add spices, herbs and grind in a blender. Then bring the puree to a boil in a saucepan and add the cream. Serve hot, sprinkled with herbs.

Soup for real gourmets.

Ingredients:

• Porcini mushrooms - 200 gr.
• Chicken broth - 800 ml.
• Butter - 2 tbsp. l.
• Wheat flour - 1 tbsp. l.
• Parsley
• Celery
• Yolk - 1 pc.
• Cream - 500 ml.
• Salt, black pepper
• Green onions

Preparation:

Fry finely chopped onion in butter, add mushrooms and fry for about 10 minutes. Add flour and chicken broth to the onions and mushrooms, bring to a boil, add parsley and celery and cook for 45 minutes over low heat. After cooking, remove the celery and parsley. Make puree from the soup. Add the yolk to the cream and beat until smooth. Pour into the soup in a thin stream, stir and heat the soup. Add spices. Sprinkle the finished soup with green onions.

Soup with the rich taste of fresh porcini mushrooms.

Ingredients:

• Porcini mushrooms - 350 gr.
• Butter - 100 gr.
• Flour 100 gr.
• Milk 350 ml.
• Yolk - 1 pc.

Preparation:

Place a few mushrooms in the broth. We pass the remaining mushrooms through a meat grinder, then simmer with butter over low heat for 25 minutes. Mix the yolk with milk and add to the mushrooms. Add a piece of butter to the hot soup and thinly sliced ​​poached mushrooms.

A tasty and healthy soup for the whole family.

Ingredients:

• White mushrooms - 500 gr.,
• Carrots - 1 pc.,
• Spinach - 50 gr.,
• Cream - 500 ml.,
• Butter - 50 gr.,
• Garlic - 2 cloves.

Preparation:

Fry the mushrooms cut into pieces in butter for about 20 minutes. Grate the carrots, chop the garlic finely, fry in a frying pan, and add spinach at the end. Mix with mushrooms and grind in a blender, then add cream and mix again. Serve the soup hot with croutons.

An unusual taste for connoisseurs of cheese and cream soups.

Ingredients:

• White mushrooms 300 gr.
• Champignons 300 gr.
• Potatoes 2 pcs.
• Cream - 300 ml.
• Vegetable broth 250 ml.
• Cheese "Dor-Blue" 150 gr
• Onions - 1 pc.
• Olive oil 2 tbsp.
• Tarragon - 2 sprigs
• salt, black pepper.

Preparation:

Beat the boiled potatoes until tender and add finely chopped and fried onions and mushrooms to it. Pour in vegetable broth and cook for 10 minutes. Blend with a blender until pureed. Add cream, half the grated cheese, salt and pepper. Cook until cheese melts. Remove from heat and let stand for 20 minutes. When serving, garnish with tarragon and cheese.

Delicious soup made from inexpensive ingredients.

Ingredients:

• Porcini mushrooms, frozen - 650 gr.
• Potatoes - 2 pcs.
• Cream - 500 gr.
• Carrots - 1 pc.
• Onion - 1 pc.
• Spices to taste.

Preparation:

Fry finely chopped onion in vegetable oil, add mushrooms and fry for about 10 minutes over low heat. Cut carrots and potatoes into cubes and boil. Drain half the water and add mushrooms and onions to the pan. Make puree using a blender. Place the pan on low heat, pour in the cream and add spices. Mix everything.

Quick and tasty soup.

Ingredients:

• Porcini mushrooms, frozen - 700 gr.
• Onion 1 pc.
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Processed cheese - 50 gr.
• Spices - to taste.
• Butter - 30 gr.
• Cream - 300 ml.
• Parsley

Preparation:

Chop the mushrooms and onions and fry in vegetable oil, then add a piece of butter. Cut the potatoes and carrots into cubes and cook, drain half of the broth, add onions and mushrooms to the rest. Grind with a blender. Place the pan on low heat. After boiling, add the remaining butter and pour in the cream, add processed cheese and dried dill. Serve the soup with croutons and fresh parsley.

Hearty and rich puree soup.

Ingredients:

• Porcini mushrooms, frozen - 400 gr.
• Chicken fillet - 500 gr.
• Onion - 1 pc.,
• Garlic - 3 cloves,
• Butter - 50 gr.,
• Cream - 300 ml.
• Thyme - 10 gr.
• Flour -50 gr.
• Spices to taste

Preparation:

Finely chop the onion and garlic and fry in butter, add flour. Cook the chicken and cut into small pieces. Boil finely chopped mushrooms for 30 minutes. Mix all the ingredients and make a puree using a blender. Add thyme, bring to a boil and pour in cream. Mix everything well.

Light and tasty puree soup.

Ingredients:

• Canned red beans - 1 can
• Porcini mushrooms, frozen - 600 gr.,
• Porcini mushrooms, dried - 100 gr.
• Dried dill - 15 gr.
• Salt and pepper - to taste,
• Onion - 1 pc.,
• Carrots - 1 pc.,
• Cream - 300 ml.,
• Potatoes - 2 pcs.,

Preparation:

Fill the dried mushrooms with water and leave for an hour. Cut potatoes, onions and carrots into cubes. Boil carrots, potatoes and mushrooms until tender. Fry the onion in vegetable oil, add boiled mushrooms to it. Mash the beans with a fork. Pour excess broth from the pan with potatoes and carrots into a glass. Add beans, a mixture of porcini mushrooms and onions to the pan. Grind everything. Bring to a boil and pour in the cream.

The real mushroom taste will not leave anyone indifferent.

Ingredients:

• Dried porcini mushrooms 60g.,
• Champignons 6 pcs.,
• Garlic clove 1 pc.,
• chicken broth 800ml.,
• 20% cream 200g.,
• Butter 3 tbsp.
• Flour 3 tbsp.
• Thyme
• Nutmeg
• Salt, ground pepper.

Preparation:

Soak porcini mushrooms in water for an hour. Fry onions, porcini mushrooms and champignons in butter, add flour and the remaining water from the soaked mushrooms. Add chicken broth and fried mushrooms and onions to the pan. Add spices and cook for 10 minutes, make puree. Pour in the cream and heat the soup. Decorate with slices of champignons and herbs.

Quick and easy preparation.

Ingredients:

• Dried porcini mushrooms 100 gr.,
• Flour 2 tbsp. l.,
• Butter,
• Potatoes 5 pcs.,
• Onion 1 pc.,
• Carrots - 1 pc.,
• Salt and spices

Preparation:

Rinse the mushrooms, cover with water and leave for 1 hour. Cut the onion and potatoes into cubes, and grate the carrots on a large grater, transfer to a multicooker and fry in oil in the “Baking” mode. Fry the flour in a frying pan until golden brown and add to the slow cooker. Add bay leaves, salt, spices and water there. Set the “Stew” mode and cook for 1.5 hours. After cooking, puree using a blender.

Rich, delicious soup with mushrooms and bacon.

Ingredients:

• White mushrooms - 300 gr.
• Potatoes - 3 pcs.,
• Bacon - 1 slice
• Processed cheese - 1 package
• Cream - 200 ml.,
• Onions - 2 pcs.,
• Carrots - 1 pc.,
• Flour - 1 tbsp. l.,
• Butter - 20 gr.,
• Water - 2.5 l.,
• Salt, pepper, bay leaf

Preparation:

Cut the potatoes and carrots into cubes, add salt, bay leaf and cook until tender. Boil the mushrooms for about 20 minutes. Chop the onion and bacon and fry for about 5 minutes. Cut the boiled mushrooms into slices and add to the onion and bacon, fry everything together for about 10 minutes. Grate the processed cheese and add to the broth. Stir until the cheese dissolves. Fry the flour in butter for 5 minutes, add cream and bring to a boil. Add to vegetables and onions with bacon. Make puree.

Cream of porcini mushroom soup with quail eggs.

Ingredients:

• Dried porcini mushrooms - 30 grams
• Fresh mushrooms - 400 gr.,
• Dry wine - 100 ml.,
• Butter - 30 gr.,
• Onion - 1 pc.,
• Leek - 1 stalk,
• Garlic 3 cloves,
• Chicken broth - 1 l.,
• Thyme - 2 sprigs
• Cream - 200 ml.,
• Quail eggs - 6 pieces
• Salt pepper

Preparation:

Pour the dried mushrooms with wine and heat on the stove, after boiling, remove from the heat and leave for half an hour. Then chop the mushrooms and fry with onions in butter, add garlic, then add chopped fresh mushrooms, simmer for about 5 minutes. Add the flour, then add the chicken broth and the remaining wine from the mushrooms and thyme. Bring to a boil and reduce heat. Cook for 40-45 minutes, pour in the cream and after boiling, cook for another 7-10 minutes. Make puree using a blender. Before serving, you can sprinkle with fresh herbs and put two boiled quail eggs on each plate.

An unusual combination of fresh and dried mushrooms.

Ingredients:

• Fresh mushrooms - 400 gr.,
• Dried porcini mushrooms - 50 gr.,
• Potatoes - 2 pcs.,
• Onion - 1 pc.,
• Cream - 200 ml.,
• Butter - 20 gr.,
• Garlic - 1 clove,
• Mustard - 1 tsp,
• Chicken broth - 1 l.,
• Boiled water - 200 ml.,
• Salt pepper

Preparation:

Pour dried mushrooms with a glass of water and leave for 30 minutes. Cook fresh porcini mushrooms for about 20 minutes. Fry the onion in butter, add garlic and mustard seeds. Combine with mushrooms and fry for about 15 minutes. Cut the potatoes into cubes, put them in a saucepan, add fried onions and mushrooms, add chicken broth, salt and pepper. Cook until the potatoes are ready. Make puree. Serve hot.

Soup with unusual croutons sprinkled with truffle oil.

Ingredients:

• White mushrooms 120 gr.,
• Champignons 100 gr.,
• Shallots 4 pcs.,
• Celery root 80 gr.,
• Potatoes 120 gr.,
• Parsley 5 gr.,
• Butter 20 gr.,
• Water 250 ml.,
• Salt, black pepper to taste
• Cream - 200 ml.,
• Crackers 10 gr.,
• Truffle oil.

Preparation:

Cut the onion into cubes, cut the champignons and porcini mushrooms into slices and fry in butter. Cook potatoes and celery until tender. Combine with onions and mushrooms, add warm cream and bring to a boil. Making puree. Cut the bread into cubes, sprinkle with salt and spices, place in a frying pan or oven to dry, and sprinkle with truffle oil. Pour the soup into bowls, sprinkle with finely chopped parsley and croutons.

Mushroom soup is a soup where the main component of the dish is, of course, mushrooms. Mushroom soups exist in many national cuisines. They have been cooked since ancient times in every country where mushrooms grow, so it is difficult to name the exact date of the invention of this first dish. Mushroom soup is prepared from fresh, frozen or dried mushrooms. Most often they use champignons or oyster mushrooms, which today are sold all year round. Wild mushrooms are also no less popular.

Mushroom soup is divided into several types: classic, cream soups and puree soups. The former are cooked in the usual way, the latter - the products are first fried, then crushed in a blender and mixed with mushroom broth with cream and butter. And puree soups are prepared using the same technology as cream soups, only without cream and butter.

How to cook mushroom soup

To cook a delicious soup, you should know that all mushrooms manifest themselves differently in soups. The most nutritious, rich and aromatic are soups made from porcini mushrooms or saffron milk caps, less nourishing and rich from milk mushrooms, aspen and boletus mushrooms, and soups made from autumn mushrooms, moss mushrooms or blue russula have an even less vibrant taste. And the least nutritious soups are made from mushrooms, butter mushrooms and green russula.

Mushroom soups are prepared in broth, which is obtained during cooking. They can include a variety of ingredients: potatoes, carrots, onions, celery, noodles, porridge - buckwheat, pearl barley or oatmeal. Soups are also prepared with beans, pumpkin, prunes, eggplant, zucchini, Chinese cabbage and seaweed. Very tasty mushroom soups with shrimp or spinach.

In cooking, mushroom soups are considered exquisite gourmet dishes, and they are an express dish that can be prepared in 30 minutes. However, to make it excellent, you must master all the subtleties and secrets of cooking.

Secrets of making aromatic mushroom soup

• Fresh mushrooms are added to the soup, raw or fried in oil. The roasting process will reveal all the unique notes of mushroom aroma.

• Dried mushrooms are pre-soaked in boiling water for 1 hour, preferably overnight, this will help to reveal their taste. In this case, the liquid in which the mushrooms were soaked is not poured out, but is filtered and added to the pan to make the soup richer.
• Frozen mushrooms are dipped in boiling water without defrosting and boiled.
• For 3 liters of water, use 1 cup of dried mushrooms, then the soup will be rich.
• The amount of fresh mushrooms should be the same in volume as the vegetables used.
• The combination of pickled and salted mushrooms will give the soup a refined taste.
• The bouillon cube can be replaced with dried mushrooms ground into powder, then the soup will be more satisfying and dense.
• Mushroom soups go well with many spices, such as black pepper, basil, cumin, garlic, rosemary, thyme, etc. However, despite such diversity, you should be very careful with spices, otherwise they can spoil and clog the natural mushroom aroma and taste.
• 2 tbsp will help to thicken and add density to the soup. pan-fried flour or semolina. The products are first diluted with 200 ml of broth, and then added to the main mass.
• French chefs claim that mushroom soup will fully open only after 3 minutes of strong boiling at the end of cooking and steeping for 20 minutes.
• The classic serving of mushroom soup is with croutons, herbs and sour cream. Add sour cream and garlic sauce separately.
• So, you know all the subtleties, now let's take a closer look at how to cook delicious mushroom soup.

  Mushroom soup made from frozen mushrooms

  Frozen mushrooms can be used those that you find in the supermarket, for example, porcini or aspen mushrooms. They are all healthy and valuable sources of vegetable protein, and the broth is flavorful and satisfying. And if you want to make a soup with more calories, then cook it with meat broth. For a dietary option, cook in water.

  • Calorie content per 100 g - 45 kcal.
  • Number of servings - 2
  • Cooking time - 35 minutes

  Ingredients:

  • Frozen mushrooms – 300 g
  • Salt and pepper - to taste
  • Potatoes - 1 pc.
  • Leek - 1 pc.
  • Butter - 20 g
  • Carrots - 1 pc.
  • Drinking water - 1.5 l

  Making frozen mushroom soup:

  1. Cover the mushrooms with water and boil for 15 minutes.
• Chop the potatoes and add to the mushrooms.
• Fry chopped carrots and leeks in oil and add them to the soup.
• Cook the food, covered, until the vegetables are soft. At the end of cooking, add salt and pepper.

Mushroom champignon soup

Fragrant, delicious champignons will conquer the hearts of the most discerning gourmets! There is nothing easier than cooking a delicious soup with them, because they are easy and quick to prepare, and most importantly, they are safe for health, compared to forest ones.

Ingredients for champignon soup:

• Onion - 2 pcs.
• Champignons - 20-25 pcs.
• Butter - for frying
• Potatoes - 2 pcs.
• Salt and pepper - to taste
• Pasta - 2 handfuls
• Carrots - 1 pc.

Preparation:

1. Chop the mushrooms, add drinking water and cook for 1 hour.

• Fry chopped carrots and onions in oil until soft.
• After an hour, add chopped potatoes, fried vegetables and pasta to the mushrooms.
• Season with salt and pepper and cook until all ingredients are cooked.

Mushroom soup made from dried mushrooms

The easiest way to prepare mushrooms for future use is to dry them. In addition, dried mushrooms retain all the beneficial substances and microelements, and most importantly, the flavor is revealed richer and they are easier to digest by the body. These mushrooms are stored in a dry place in a glass jar, cardboard box or paper bag.

Ingredients:

• Dried mushrooms - 70 g
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Salt and pepper - to taste
• Carrots - 1 pc.
• Drinking water - 1.5 l
• Butter - for frying

Step-by-step preparation:

1. Pour 200 ml of boiling water over the mushrooms and leave for half an hour. After that, when they swell, cut them and put them in a soup pot to cook. Pour in the water in which they were soaked.

• After 20 minutes, add the chopped potatoes to the mushrooms.
• After 10 minutes, add the chopped onion and carrots, which have previously been sautéed in oil.
• Add salt, pepper and cook the soup until the potatoes are ready, then let it brew for a while.

Mushroom soup with cheese

Thick and hearty soup with mushrooms and cheese is especially relevant with the arrival of the first cold weather. It can become the most relevant dish throughout the winter.

Preparation of mushroom soup with cheese:

1. Cut the potatoes and set them to boil.

• Chop the champignons, grate the carrots, chop the onion. Fry the ingredients in oil for 3-4 minutes and add to the potatoes.
• Season with salt and pepper.
• Grate the cheese and add to the soup when all the ingredients are ready. Turn the heat to low and stir until the cheese is completely melted.

  Mushroom soup with processed cheese

  A delicious, nutritious and delicious mushroom soup with melted cheese perfectly warms you up on a chilly autumn evening. The win-win combination of mushrooms with a creamy note will not leave anyone indifferent.

  Ingredients:

• Oyster mushrooms - 500 g
• Carrots - 1 pc.
• Processed cheese - 200 g
• Onion - 1 pc.
• Salt and pepper - to taste
• Butter - for frying
• Garlic - 1 clove
• Preparation:
  1. Sauté grated carrots, chopped mushrooms and onions in butter until golden.
• Place the roast in a soup pan, pour in 1.5 liters of filtered water and cook for 4-6 minutes. Season with salt and pepper.
• Grate the processed cheese, put it in the soup, boil and stir well until completely dissolved.
• At the end of cooking, season the soup with garlic squeezed through a press.

  Mushroom cream soup

  The taste and aroma of mushroom cream soup will captivate everyone who tries it. The ideal consistency of the dish should be thick and homogeneous.

  Ingredients:

• Chicken broth - 600 ml
• Wheat flour - 2 tbsp.
• Champignons – 500 g
• Cream 20% – 200 ml
• Salt and pepper - to taste
• Butter - 40 g
• Preparation:
  1. Chop the champignons and onions and fry in oil until soft for 15 minutes, season with salt and pepper.
• Pour 1/3 of the broth into the fried mushrooms and onions and grind them in a blender until creamy.
• Melt the butter in a soup pot and fry the flour for 1.5 minutes.
• Place the chopped mushrooms into this pan, pour in the broth and boil. Cook for 7-8 minutes.
• Pour in the cream, boil and remove the pan from the heat.

  Mushroom soup puree

  The photo shows mushroom soup in wholemeal bread

  Hearty and hot puree soups are easy and quick to prepare. The main thing is the correct combination and combination of products.

  Preparation:

• Fry chopped onions and mushrooms in oil until golden.
• Place the chopped potatoes in the chicken broth to simmer.
• Place the fried mushrooms in a saucepan, add salt and pepper and cook until the potatoes are cooked.
• Place the finished products into a blender and blend until smooth.
• Return the chopped vegetables, pour in the cream, salt and pepper and heat the soup for 3-4 minutes.
• Leave the finished soup for 5 minutes.

Soup - puree of frozen porcini mushrooms - this delicious lunch dish is not only beautiful, but also easily digestible.

The soup is very good both in dietary and baby food, due to the fact that it is very high in calories.

In this article we will look at the detailed preparation of this dish with photos and videos.

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Description

The soup is based on meat, vegetable or mushroom broth, and its homogeneity is achieved by grinding with a blender. Added sour cream, cream, egg yolks, or butter also contribute to the thick concentration of the soup. The simplicity of its preparation is also important.

A delicious puree soup is made from mushrooms frozen for the winter, which has become a classic in the cuisines of many countries around the world. See interesting recipes with mushrooms: .

Calorie table

Ingredients:

• frozen porcini mushrooms (500 gr.);
• potatoes (3 pcs.);
• onion (1 pc.);
• cream 30% (150 ml.);
• salt (to taste);
• butter (50 gr.).

Step-by-step preparation:

1. Sauté the onion, cut into small cubes, in butter until golden brown. Frying in sunflower oil is also possible, however, this will not give the specified color.
2. Add half a glass of hot water and simmer over low heat until translucent, so that the stewed onions impart an onion flavor to the soup.
3. Boil two liters of water in a saucepan and pour the frozen mushrooms into it. Mushrooms should not be thawed beforehand..

   Important! Before freezing, mushrooms should not be washed, you just need to clean them, getting rid of sand, leaves, soil, pine needles and other things.

   It is also important to take into account that when frozen, mushrooms will lose volume, so they must be boiled in salted water, dried, and, packaged in bags, placed in the freezer.

4. Boil the mixture again remove the foam from it, which will be quite a lot, but its benefit is that it will concentrate forest debris left on the mushrooms during cleaning. Later, when the broth boils, it will be much easier to remove the foam, due to the fact that the mushrooms will gradually begin to sink. After removing all the foam, the mixture should be boiled for another five minutes.
5. Peel raw potatoes and cut into bars. Put it in a saucepan with the mushrooms, boil, and add salt all together. Potatoes should be cut into equally sized pieces if possible., as this will ensure even cooking.
6. In the resulting broth add fried onion.
7. Mixed cook until potatoes are ready(approximately 15 - 20 min.).
8. Mushroom broth pour through a colander into a separate bowl.
9. Grind everything in a blender in parts, adding mushroom broth to them. If you have an immersion blender, it will allow you to grind food directly in the pan.
10. It is better to add mushroom broth in small portions, in order to obtain a puree soup of the desired thickness.
11. Finally add cream and stir the resulting mixture until smooth.
12. Place the container on the burner and return the soup to a boil, turn off, do not boil.
13. Pour into soup or broth bowls, sprinkle with fresh herbs and serve.
14. Decorate with finely chopped mushroom pieces, this will give the soup an even more appetizing look.

Take note of several recipes for healthy and tasty pureed soups made from various vegetables: (with, with), or,.

Despite the fact that the recipe for making this soup is simple, several basic secrets and rules should be taken into account, following which you will be able to prepare the perfect soup - puree of porcini mushrooms.

1. When preparing porcini mushroom soup, Don't overuse spices. Boletus mushrooms, like other forest mushrooms, have a very strong and specific aroma. The spirit of spices is also extremely strong, so you should not mix them. It is better if the mushroom soup has its own mushroom smell.
2. If when preparing the ingredients of the soup cut them into equal pieces, the cooking process will be uniform Moreover, this soup is easier to chop.
3. If desired, cream in soup can be replaced with milk or sour cream.
4. Also You can add 2 - 3 egg yolks to the soup mixed with cream and butter - however, the soup is not boiled with eggs.
5. Soup - puree usually served with rye croutons or crackers– it’s extremely tasty. Therefore, you can get bread ahead of time and make croutons or crackers out of it.
6. Sometimes puree into soup put a small piece of butter. It will give the soup an additional delicate flavor and a nice appearance.
7. Cream soup best to cook just before serving. If this soup is stored from the previous day, it will no longer look and taste as good as fresh, due to the fact that there are potatoes in it, the soup may thicken, or pureed foods can become sediment in the soup.
8. If the soup must be stored, so that the mushrooms and potatoes do not become sediment, add flour lightly fried in butter to the broth and cook for 20-30 minutes.
9. It’s better not to fry boletus mushrooms for soup, although such recipes exist.