Mushroom puree soup with milk, how to prepare milk soup with mushrooms

Prepared by: Zoya Shunina

10/15/2019 Cooking time: 40 min

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Mushroom soup with milk is aromatic, tender, satisfying and very tasty. Garlic gives it a special piquancy. Milk adds a creamy note to the overall flavor.

The secret of cream of mushroom soup

Preparing a dish such as cream of mushroom soup with milk does not take much time. For six servings of soup you will need about 500 g of milk. Ideally, porcini mushrooms are needed. But not every housewife has them, so they can be replaced with simpler mushrooms, and if the mushroom season is very far away, then champignons will come to the rescue. So, for the soup it will be enough:

400 g mushrooms.
Butter in the amount of 30 g.
One small onion.
One unit of sweet pepper.
About 100 g of fresh green onions.
Two cloves of garlic.
Vegetable broth 300 g.
40 g flour.
20 g each of dill and parsley.
Salt and ground pepper are added in small quantities.

Mushroom soup with milk, cooked in a slow cooker

We will prepare another version of porcini mushroom soup in a slow cooker; it will be cooked with milk.

400 gr. fresh or frozen mushrooms;
300 gr. vegetable broth;
400 gr. milk;
2 tablespoons flour;
2 onions;
50 gr. vegetable oil;
salt, pepper, herbs to taste.

Pour oil into the bowl and turn on the “frying” mode. Place the chopped onion in a bowl and fry it until translucent. Then place the chopped mushrooms in the bowl and continue to fry for about a quarter of an hour, stirring occasionally.

Pour vegetable broth into the bowl with the mushrooms and onions, add salt and pepper. Switch the device to the “Extinguishing” mode and cook for one hour. Then transfer the contents of the bowl into another bowl (without broth) and puree it with a blender.

Add hot milk to the mushrooms. If the mass turns out to be thick, add a little of the previously drained broth. Pour the soup back into the bowl, season to taste and keep on the “warm” setting for 15 minutes.

Work progress

Mushroom puree soup with milk begins with vegetables. The onion is peeled and cut into small pieces; you can use a blender to chop. The pepper is cut and cleaned of seeds and tail. Next, it is cut into half rings. The thinner the half rings, the better. You will need butter for frying. It must be melted in a heated frying pan and add onions there. The vegetable should be fried until it turns golden brown. After this, the two available cloves of garlic are chopped very finely and added to the onion. Then the sweet peppers are added to the same frying pan. This whole mixture is simmered over low heat until the pepper half rings become soft.

Next comes the turn of the mushrooms. They must be washed well and then cut into medium-sized pieces of about two centimeters. If you chop the mushrooms more finely, their taste in the soup will be weak. The mushrooms are added to the frying pan with the vegetables. Then the contents of the pan are thoroughly mixed. Fry the soup preparation for another seven minutes, stirring constantly. Then flour is carefully added to the prepared mixture and everything is thoroughly mixed again. After this, ready-made vegetable broth is poured into the mixture of vegetables and mushrooms, and the frying pan is removed from the stove.

Now you need to be patient and wait until its contents cool down a little. Then put the frying pan back on the fire and bring its contents to a boil. The mixture should boil for four minutes. Now you will need a saucepan where the contents of the pan are laid out and milk is added. Moreover, it is poured in gradually with constant stirring. It is advisable to stir the soup not with an iron spoon, but with a wooden one. If you don’t have one on your farm, you can use a wooden spatula. Next, add herbs and salt. After this, the soup should simmer for about ten minutes. Then the contents of the pan can be poured into plates and served. Milk soup with mushrooms is ready

How to prepare cream of mushroom soup

Homemade cream of mushroom soup can be prepared in many ways . In the traditional method, first prepare the roux (flour and butter cooked together) and then add milk, water, vegetable or mushroom broth. Then add the sautéed or cooked mushrooms. Finally, cream is added.

Following the basic technique of preparing the recipe. The only difference I make to the basic method is that instead of adding the cooked mushrooms to the soup later, I sauté them first, add flour, add milk, and then cook the entire soup in one pan. Easy and fast - isn't it?

Mushroom milk soup with potatoes

Another simple recipe for making mushroom soup with milk. For it you need to prepare half a liter of milk and the same amount of water, 300 g of any mushrooms, two medium-sized potatoes, a medium onion and 50 g of butter, herbs and salt. First, as in the previous recipe, peel and chop the onion. Then the existing mushrooms are washed and cut into medium-sized pieces. Place butter in a well-heated frying pan. After it melts, the onion, already prepared for frying, is laid out in the frying pan. When the onion turns golden, add chopped mushrooms. All this is fried for some time, and the mixture should be stirred periodically. The frying is considered ready after the mushrooms become soft.

Next, water is boiled in a saucepan, into which the already peeled and diced potatoes are poured. When the potatoes are cooked, preheated milk is added to the pan. Then the mixture of mushrooms and onions from the frying pan is sent there. The soup should be cooked for another fifteen minutes. After which it is removed from the heat, wrapped in a warm blanket and allowed to brew for 30 minutes. The first dish is almost ready. All the products listed above are the minimum required set of ingredients for soup. For those who like more variety, we can recommend adding cheese or carrots. For those who cannot imagine a dish without meat, it is allowed to use pieces of boiled chicken fillet and grated cheese for cooking. In this case, we will not get an ordinary mushroom soup, but an almost festive dish that we will not be ashamed to offer to guests.

Creamy champignon soup with melted cheese

You can make delicious homemade creamy champignon soup with the addition of melted cheese. A nutritious treat is served at the dinner table with bread or crackers. Try it!

Cooking time: 45 minutes

Cooking time: 15 minutes

Servings – 6

Ingredients:

Champignon mushrooms – 400 gr.
Potatoes – 0.5 kg.
Onions – 100 gr.
Processed cheese – 200 gr.
Butter – 35 gr.
Cream – 70 ml.
Salt - to taste.
Crackers - for serving.

For the broth:

Water – 2 l.
Chicken ham – 1 pc.
Salt - to taste.
Spices - to taste.

Cooking process:

Step 1. Prepare the necessary products according to the list.

Step 2. Start preparing chicken broth. Pour water into the pan, put the chicken leg, add salt and spices. Cook the broth until the chicken is done.

Step 3. At this time, peel the potatoes. We wash it and cut it into small pieces.

Step 4. Immerse the chopped potatoes in a clean broth without chicken.

Step 5. Wash the champignons. You can remove the film from them.

Step 6. Chop the mushrooms.

Step 7. Finely chop the onions.

Step 8. Fry the onions and mushrooms in a frying pan in butter until tender. Salt to taste.

Step 9. Transfer the roast to a deep plate.

Step 10. Cut the processed cheese into small cubes.

Step 11. When the potatoes are ready, add mushrooms with onions, cream and pieces of processed cheese to the mixture. Boil for a couple of minutes and grind with a blender.

Step 12. Bring the resulting mass to a boil again and remove from heat.

Step 13. Pour the soup into bowls, top them with croutons and serve!

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Milk soup with mushrooms and chicken

For milk soup with mushrooms and chicken, you will need two chicken fillets, previously skinned and boiled until fully cooked. About 20 - 30 g of oil is added to the pan, then chopped onions and garlic are poured into it. For this recipe, just take a medium-sized onion and two cloves of garlic. Onion and garlic are stewed over low heat for a short time. Then, when the onion becomes soft, mushrooms (for example, champignons) are added to it. Next, the mixture is simmered for another five minutes. After this, pour a quarter cup of flour into the pan, stirring gently. Then chicken broth is poured in. The soup is simmered over low heat until it thickens. After this, the boiled fillet is cut into pieces and placed in the soup along with cheese. Now the contents of the pan should simmer a little more until the cheese melts. After it has dissolved, the milk soup with champignons is considered completely ready and is served.

Step-by-step recipe for making creamy porcini mushroom soup

The porcini mushroom is the most noble forest inhabitant. It is often used in preparing various dishes, including soups. We offer to please your loved ones with a delicious cream soup for the dinner table.

Cooking time: 35 minutes

Cooking time: 25 minutes

Servings – 6

Ingredients:

Porcini mushrooms – 400 gr.
Onions – 2 pcs.
Butter – 50 gr.
Chicken broth – 2 tbsp.
Cream – 1 tbsp.
Salt - to taste.
Ground white pepper - to taste.
Greens - for serving.

Cooking process:

Step 1. Peel the onion and chop it with a knife.

Step 2. Wash the porcini mushrooms thoroughly and chop them finely.

Step 3. First fry the onion in butter.

Step 4. We also put mushrooms here. Salt the preparation to taste and simmer until done for about 5 minutes.

Step 5. In a saucepan, combine chicken broth with mushrooms and onions. Cook the contents for about 15-20 minutes.

Step 6. Grind the mixture in a blender and pour it back into the pan.

Step 7. Pour cream here. Sprinkle with ground pepper.

Step 8. Bring to a boil, cook for another 5 minutes and remove from heat. Stir the contents during the process.

Step 9. Pour the finished puree soup into bowls, decorate with herbs and serve.

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Chicken breast with champignons and melted cheese, stewed in milk

Ingredients:

Chicken breast – 400 g
Champignons – 200 g
Milk 1% – 200 g
Processed cheese - 1 pc.
Onion - 1 pc.
Salt (to taste) - 2 g

To prepare this dish, you should stock up on two frying pans.

Cut the chicken breast into pieces and fry in vegetable oil in a frying pan. Wash the champignons, peel, cut into slices, throw into another frying pan, fry with chopped onion without adding oil. Simmer both the chicken and the mushrooms, covered, over low heat for 15 - 20 minutes. In 5 min. Before cooking, remove the lid so that all the liquid evaporates. After this, combine the mushrooms with the chicken in one frying pan, add salt, mix well, add milk, cover with a lid, simmer for 10 minutes. Grate the processed cheese, add the chicken breast with champignons, simmering in milk, and keep on the fire for another 5 minutes.

First courses of champignons in milk

Soup with zucchini and champignons in milk.

Ingredients:

2 tbsp. spoons of dried champignons
300 g zucchini
250 ml milk
2 tbsp. tablespoons chopped parsley
1 carrot
1 onion
4 tbsp. spoons of sour cream
water
salt
pepper

Peel and grate the carrots and zucchini, chop the onion.

First soak the mushrooms, then boil them in a saucepan, changing the water twice. Strain the broth, cut the mushrooms into strips.

Pour milk into the mushroom broth, add salt, pepper and mix thoroughly. Place zucchini, carrots, onions and chopped mushrooms into a pot. Pour milk and mushroom broth, season with sour cream, sprinkle with salt and pepper, close with a lid and place in a moderately preheated oven for 20 minutes.

Before serving, sprinkle the soup with champignons and milk with chopped herbs.

Soup with champignons in milk with rice.

Ingredients:

100 g dried champignons
150 ml milk
water
50 g rice
30 g carrots
25 g onion
1 tbsp. spoon of sunflower oil
50 g potatoes
spices
spices
sour cream

Dried mushrooms can be soaked in warm milk for 2-3 hours.
After this, squeeze the mushrooms, cut them and put them in boiling water.
Then add rice, carrots and onions fried in sunflower oil, potatoes, spices (in summer you can add herbs).
Serve with sour cream.

Cream soup of champignons with milk.

Ingredients:

1 liter of water (or broth)
300 g quick-frozen mushrooms
2 tbsp. spoons of flour
1 carrot
1 onion
1 potato
2 tbsp. spoons of butter
2 eggs
1 tbsp. spoon of milk
100 ml cream
salt to taste

Defrost the champignons and chop them. Combine them with peeled and chopped carrots and onions, simmer in a frying pan with butter (5 minutes).
Dry the flour, dilute with milk and mix with stewed vegetables and mushrooms. Transfer the mixture into a pot.
Separate the egg yolks from the whites, mix with cream, bring to a boil in a small container, stirring thoroughly, pour into the pot. Add peeled and diced potatoes, water or broth.
Cover the pot with champignon cream soup + milk with a lid and place in a moderately preheated oven for 35–40 minutes.

Champignon puree soup with milk.

Ingredients:

600 g champignons
2 tbsp. spoons of flour
1 liter of milk
4 tbsp. spoons of butter
250 ml water
1 carrot
1 onion
salt

Refueling:

2 egg yolks
200 ml cream (milk)

Peel the mushrooms, chop and simmer (with 1 tablespoon of oil) with chopped carrots and a whole onion under the lid for 40–45 minutes. Then add water and boil.
In a saucepan, fry 2 tbsp. spoons of flour and 2 tbsp. spoons of butter, add hot milk, 1 glass of vegetable broth (water), boil and add mushrooms (without carrots and onions).
Cook for 20 minutes. Season with salt, butter and yolks mixed with cream (or milk).
Serve champignon cream soup with milk prepared according to this recipe with croutons.

Cream soup of champignons with milk.

Ingredients:

250 g bones (for broth)
300 g champignons
150 g vegetables
1.5 liters of water
250 ml milk
2 egg yolks
20 g butter
15 g flour
salt
pepper

Boil mushrooms in a small amount of water and oil. Grind them and combine with strained broth, cooked in water from bones and vegetables.
Season with flour diluted in cold broth, add salt and pepper. At the end, pour the beaten yolks with milk into the creamy mushroom soup with milk prepared according to this recipe.

Creamy soup with champignons in Florentine style.

Ingredients:

1 liter light meat broth
1 liter of milk
200 g champignons
1 onion
1 clove of garlic
150 g frozen spinach
1 tbsp. spoon of wheat flour
1 yolk
80 g cream
salt
pepper

Mix finely chopped mushrooms, onions, garlic and spinach, heat at 100% under the lid for 8 minutes. Add flour and stir evenly until smooth. Mix milk, broth and spices and pour into the pan. Heat for another 5 minutes at 70%, covered, until boiling. Dilute the yolk with cream and pour into the champignon puree soup with milk before serving.

Champignon puree soup.

Ingredients:

400 g fresh champignons
1 onion
1 clove of garlic
500 ml hot broth
250 ml milk
50 ml cream
3 tbsp. spoons of food starch
green onions
salt
pepper

Finely chop the onion and garlic. Set one or two champignons (depending on their size) aside for decoration, and finely chop the remaining champignons. Place finely chopped onions, garlic and champignons in a closed bowl and simmer for about 5 minutes at 100%. After this, add hot broth, along with which grind the champignon mixture until puree is obtained, and add milk to it. Cook all this for 4-5 minutes at 100% in a closed bowl. Mix food starch with cream, and then with soup. After this, boil again for about 5 minutes at 100%. Add salt and pepper, garnish the mushroom soup made from champignons with milk with chopped pieces of fresh mushrooms and finely chopped green onions.

Mushrooms with milk, fried in a frying pan

Champignons in milk batter.

Ingredients:

500 g fresh champignons
80 g flour
1 egg
125 ml milk
1 teaspoon sugar
vegetable oil
salt to taste

Peel the mushrooms, cut off the stems, wash the caps and boil in a small amount of water. Then remove them from the broth and dry. (Use the decoction and stems of mushrooms for preparing other dishes.)
Prepare the batter: pour flour into a bowl, add egg, salt, sugar, pour in milk and stir everything well.
Pour oil into a deep frying pan and heat well over high heat. When it warms up, reduce the heat to low.
Dip the boiled mushroom caps into the batter and place in boiling oil. Place the fried mushrooms in a plate and let the oil drain.
Before frying mushrooms, check that the oil is hot enough. To do this, you can throw a piece of mushroom into the oil, and if there is no strong foaming, the deep fat will be well heated.

Champignons soaked in milk and fried in a pan.

Ingredients:

9–10 large champignons
250 ml milk
1 egg
4–5 tbsp. spoons of ground crackers
3–4 tbsp. spoons of fat
water
salt
pepper

Wash the mushrooms thoroughly and soak for 3-4 hours in milk mixed with water. Then boil in the same liquid. (The decoction is used to make soup or sauce.)
Sprinkle the mushrooms with seasonings, dip in beaten egg, and then roll in ground breadcrumbs with salt and pepper. Fry the mushrooms on both sides in hot fat until golden brown.
Champignons soaked in milk and fried in a pan, served with fried potatoes (or mashed potatoes), horseradish sauce and a salad of cucumbers and tomatoes (or red peppers).

Chicken with champignons, sour cream, cheese and milk

Ingredients:

Half a broiler chicken
300 g champignons
1 onion
1 tbsp. l. vegetable oil
salt

For the sauce:

100 g cheese
1 tbsp. l. flour
0.5 cups milk
2 tbsp. l. sour cream
1 tbsp. l. mayonnaise
1 tbsp. l. butter
pepper
salt
parsley

Boil the chicken until cooked, cool the broth, remove the meat, divide it into small pieces. Wash the champignons, peel and chop finely. Chop the onion. Throw the mushrooms and onions into a frying pan and fry in vegetable oil for 3 - 4 minutes, then add chicken meat, half a glass of chicken broth, and simmer covered for 5 minutes.

Preparation of sauce for champignons in milk with cheese: melt butter, pour flour into it, dilute with milk, stir, fry for 2 minutes. Add mayonnaise, salt, pepper. Wait for the sauce to boil, then add the grated cheese.

Transfer the mixture of meat, onions and mushrooms to a baking dish or ceramic dish, pour in the sauce, and place in the oven for 5 minutes. Sprinkle the finished chicken with champignons and milk with herbs.

Chicken fillet with champignons, stewed in milk or cream

Ingredients:

Chicken breast – 300 g
Champignons - 8 pcs.
Onion - 1 pc.
Flour - 1 tbsp. l.
Milk or cream - 200 ml
Butter - 20 g
Vegetable oil - to taste
Salt, pepper, dill or parsley - to taste

To prepare champignons stewed in milk, the onion needs to be peeled, washed, and finely chopped. Pour vegetable oil into a frying pan, heat it, add the onion and fry until golden brown. After this, put the onion in a small cup, leave the oil in the frying pan.

Cut the chicken fillet into small pieces, throw it into a frying pan with oil, fry on all sides over high heat until half cooked, then put it in a separate container. Now you should throw the washed, peeled, sliced champignons into a frying pan with vegetable oil. Fry over medium heat until soft.

It is recommended to fry the listed components in one container, as the oil will absorb all the flavors and make the dish tastier and richer.

In a frying pan, combine chicken, mushrooms, onions, salt and pepper, put on fire, add flour, mix thoroughly. Pour in the milk or cream, stirring the contents of the pan constantly to prevent lumps from forming. Wait for the milk to boil, add chopped herbs, simmer over low heat for 5 minutes. After this time, add a piece of butter and cover the pan with a lid. Let the chicken fillet with champignons and milk brew for 10 minutes.