Mushroom soup puree - the most delicious recipes for soups with mushrooms

Mushroom soups are so rich and tasty that it’s impossible not to love them. Mushroom soup puree especially stands out in this line. A tender stew prepared with champignons or oyster mushrooms, boletus or chanterelles can satisfy everyone’s taste.

It is an all-season dish. Since not only fresh mushrooms are used for its preparation, but also salted, dried, pickled... This delicious dish is a traditional European food. Different variations are found in Asian cuisine... We have previously introduced you to mushroom soups made from champignons. Today we are talking about pureed soups.

In summer, when cold, they refresh and tone. In winter they keep you warm and restore energy. The benefits of such lunches can hardly be overestimated. They are low-calorie, rich in useful minerals and vitamins.

Thanks to their airiness and original taste, even little “unwanted” people eat them with pleasure. We invite you to get acquainted with several of the most delicious recipes.

Creamy mushroom soup with cream and cheese

Preparing this dish is simple and quick. It is enough to have three main components: mushrooms, cheese and cream. It is light, tender, rich in bright creamy taste. Nutritious and delicious. Once you taste this food, you will want to cook it again and again.

To prepare you need to take:

Champignons - 350 g;
Onion - 1 piece;
Cream 10% -200 ml;
Salt - to taste;
Ground black pepper - to taste;
Parmesan and Cream cheeses - 200 g each.

Let's prepare it like this:

First we prepare the broth. To do this, you need to take the champignons and separate the legs from them. Next, coarsely chop the onion. We cut the legs in half, then divide each half into another 3-4 parts. Place the legs and onions in cold water, add salt, add pepper, and set to cook. After boiling, cook for about 10 minutes.

While the base is preparing, grate Parmesan and cream cheese on a fine grater.

Cut the mushroom caps into large pieces. Add cream and chopped caps to the broth, cook for another 5 minutes, regularly skimming off the foam.

Using a slotted spoon, scoop out the grounds and grind them until smooth in a blender. Add cheeses and chopped onion and mushroom mixture to the liquid part of the dish.

For this dish I use the lowest fat products. A piece of butter will help add tenderness and satiety to the stew.

Cream of mushroom soup (lenten)

If you adhere to fasting, but want something tasty and unusual, we present to your attention a Lenten version of the recipe.

Ingredients:

Champignons - 7 pcs.
Potatoes - 2 pcs.
Vegetable oil - 2 tbsp. l.
Onions - 1/2 pcs.

Preparation:

First you need to take the mushrooms, wash them thoroughly, cut them into cubes, add salt and fry them in a saucepan in vegetable oil. When the champignons are ready, add chopped potatoes to them, add water, and mix everything. Cook until done, covered. Chop the onion into small pieces and add to the soup 5 minutes before readiness. Pour the broth into a separate container. Beat the ingredients in a blender, adding broth if necessary for a better consistency.

How to make the most delicious mushroom soup with chicken

This soup cannot be called dietary, since it contains ingredients fried in oil and heavy cream. A lighter option can be achieved if you use less fat in the dairy product and replace sunflower oil with olive oil.

Components:

Champignons - 300 g;
Potatoes - 5 medium-sized pieces;
Onion - 1 piece;
Carrots - 1 medium size;
Cream 30% -200 ml;
Sunflower oil - 3 tablespoons;
Chicken breast - 150 g;
Herbs, salt and spices - to taste.

Cooking steps:

Place 1.5 liters of water on the stove and bring to a boil. While the water is heating, prepare the ingredients. Finely chop the peeled carrots and potatoes, add them to hot water, and cook for 5-7 minutes after boiling.

Fry the chopped mushrooms and onions until golden brown. Add the roast to the boiling vegetables and boil for another 5 minutes with salt and spices.

Next, pour the cream into the pan and cook for another 2-3 minutes. At this time, fry the chicken in a frying pan.

Beat the finished soup with a blender until mushy.

Chicken with this soup can be served in two ways: Finely chop and mix with the base, or cut into small pieces and decorate the surface of the dish already on the plate. I prefer the second option. It looks beautiful and festive. This serving can be used for guests.

https://youtu.be/wyIsVGNafGI

For those who strictly count calories, fried chicken can be omitted altogether.

Mushroom soup in the form of puree from various forest mushrooms with walnuts

I don't know if you've come across such a recipe. But, having tried it only once, now I cook it quite often. In summer - with fresh mushrooms, and in winter with dried ones.

I already have a big article on how to cook soups with dried mushrooms, go read it. Any of the options offered there can be prepared in the form of puree soup. And today we cook from fresh ones, collected in the forest, or bought at the market.

I use different varieties and varieties for this recipe. The more varied the composition, the richer the taste. Use chanterelles, boletus, boletus, and boletus. For flavor, you can add two or three russula. Well, where would we be without champignons? Let’s not forget about them.

We will need:

fresh various mushrooms – 600 gr
potatoes – 3 pcs.
leek – 1 piece
walnuts – a handful (50 g)
cream 30% – 200 ml
dry mustard – 0.5 teaspoon
salt, ground black pepper - to taste

Preparation:

1. Peel the mushrooms, cut into pieces, add water and put on fire. Bring to a boil, carefully skim off the foam. This must be done over a period of time, as foam will form again and again.

You need to cook them for 15-20 minutes until fully cooked.

2. Drain in a colander and leave the broth.

3. Lightly fry the peeled nuts in a dry frying pan. Thus, we will help them reveal all their taste and smell.

4. In a separate pan, boil the diced potatoes and leeks in salted water until fully cooked. If you don't have one, use onions. It's just that leeks don't have as much flavor as regular leeks. It will not interrupt the forest aroma we need.

5. Transfer all the cooked ingredients into a blender bowl, add a glass of broth and puree.

6. Transfer the puree into a saucepan, add cream. Gradually introduce the reserved decoction. And bring the puree soup to the desired consistency. Stir until smooth.

7. Add mustard for piquancy and ground black pepper for spice. Bring to a boil and turn off immediately.

You can pour it into bowls and enjoy the aromatic and delicious hot soup. Or you can cool it and eat it cold. This is especially good on a hot summer day.

Dietary mushroom soup from champignons

A great option for a light summer lunch. The advantage of this dish is that cooking takes very little time, this option is suitable for those who are watching their figure.

We will need:

Onion - 1 piece;
Carrots - 1 piece;
Potatoes - 3 small pieces;
Champignons - 300 g;
Olive oil - 2 tbsp. spoons;
Garlic - 3 cloves;
Celery - 1 piece;
Low fat cream - 50 ml;
Salt, spices - to taste.

How to cook:

Place chopped onion in a heated frying pan.

A little trick: peeling onions is easier and faster if you first cut them into 2 or 4 parts.

Cut celery and carrots and add to the onions.

While the vegetables are frying, chop the mushrooms and garlic, place in a frying pan and fry for 10 minutes.

Peel the potatoes and cut them into cubes, place them in a saucepan, transfer the mixture from the frying pan into it and fill it with two glasses of hot water.

The secret of thick creamy soup is the presence of potatoes. To make the consistency uniform and rich, add one or two tubers.

The ratio of water and ingredients in the dish should be (approximately 1:1). It's never too late to add a little water to it if it's too thick.

Salt and sprinkle with spices. You need to cook for 10 minutes, and at the end add cream. Heat for another 5 minutes and beat everything with an immersion blender.

Cream soup with champignons and croutons

Photo: recipe-borscha.ru
Crackers can be prepared separately from white bread and your favorite spices.

You will need:
300 g of champignons, 2 onions, 300 g of potatoes, 1 carrot, 2 cloves of garlic, 300 ml of cream, 50 g of butter, 20 g of crackers, ground black pepper, salt, 800 ml of water.
Preparation:

Peel and cut the vegetables, wash and chop the mushrooms. Fry the onions and carrots, add the potatoes, champignons and continue cooking for another 10 minutes. Pour boiling water, boil for 15 minutes, grind with a blender, squeeze the garlic through a press, add salt, pepper and cream. Warm for 2 minutes over low heat. Serve the finished cream soup with croutons.

Pureeed porcini mushroom soup

I really like “airy” stews, so I beat them with a blender for a long time and intensively. The thickness of this soup can be adjusted by the amount of potato content.

https://youtu.be/ CemetX8a6LU

Let's prepare the ingredients:

Porcini mushrooms - 250 g;
Chanterelles - 100g;
Cream - 200 g;
Processed cheese - 200 g;
Potatoes - 3 pcs;
Carrot - 1 piece;
Onion - 1 head;
Olive oil -3 tbsp. spoons;
Salt and seasonings - to taste;
Fresh herbs - to taste;
Butter - 50 g;
Crackers - to taste;
Flour - 2 tbsp. spoons.

Now let's prepare:

Finely chop the onion, carrots and peeled potatoes. Chop chanterelles and porcini mushrooms.

Boil chanterelles and potatoes.

Fry the rest of the cuts in olive oil, placing them sequentially in a frying pan. First fry the onions, then the carrots. Lastly, add the mushrooms. Salt and season the roast and broth.

We catch chanterelles - they will serve as decoration. Add the mixture from the frying pan to the boiling potatoes.

Melt the butter in a frying pan, add flour to it. Fry, stirring constantly, until the consistency of mush. Add the cream, continuing to stir for about a minute.

We turn the broth into a homogeneous mass with a blender, add the contents from the frying pan and cheese. Beat with blender again.

You can serve food by decorating it with a composition of mushroom pieces, fresh herbs and crackers.

Julia Child's Cream of Mushroom Soup

Recipe from the chef. There are yolks here, but you need to be very careful with them.

Under no circumstances should mixtures that contain egg yolk be heated above 800, since at temperatures above this, the yolk will curdle.

Ingredients:

Mushrooms – 700 g
Onion - about 2 tbsp.
Butter - 5 tbsp.
Flour - 3 tbsp.
Chicken broth - 6 cups
Bay leaf - 1\3 pcs
Dry thyme - 1/8 tsp.
Salt - 1\4 tsp.
Lemon juice - 1 tsp.
Chicken yolks - 2 pcs.
Heavy cream - from 1\2 to 3\4 cups

Preparation:

Pour broth into a saucepan and bring to a boil. Melt the butter in a frying pan, sauté the chopped onion. Add flour, mix thoroughly and keep on the stove for three minutes. Then remove from heat and pour boiling broth into the onion. Mix until smooth. Add mushroom stems and seasonings to the liquid. Bring to a boil, cook over low heat for about 20 minutes. Chop the mushroom caps. Fry mushrooms with butter, salt and add lemon juice. Continue simmering for 5 minutes. Strain the soup and add the prepared mushrooms.

Now let's prepare the dressing. Pour the cream into the yolks and stir quickly. Add the dressing to the soup, spoon by spoon. Put the prepared soup back in and boil it. Before serving, Julia Child recommends adding a piece of soft butter to the cream soup.

How to make creamy soup with chanterelles and potatoes

Before cooking vegetables for any dish, you can cut them smaller. This way they cook faster, become softer and are easier to grind with a blender.

https://youtu.be/jbNt0Z6tujE

Let's take the following products:

Potatoes - 5 pcs;
Flour - 1 tbsp. spoon;
Chanterelle mushrooms - 450 g;
Cream 10% -200 ml;
Onion - 1 head;
Salt and herbs - to taste;
Butter - 50 g;
Cheese (hard variety) - 100 g.

Cooking process:

I recommend watching the video (be sure to watch it to the end), you will learn a lot of new things:

Finely chop the onion and fry it in melted butter for 3-5 minutes. Add the mushrooms, add some salt and fry for another 10 minutes.

Sprinkle with flour and stir for a while without removing from heat.

Pour boiling water over peeled and chopped potatoes and add frying. Cook over low heat for 20 minutes. When the mixture is ready, grind everything with a blender.

Add cream and finely grated cheese. Bring to a boil. Sprinkled with herbs and aromatically smelling, the soup will whet the appetite of everyone sitting at the table.

Video on how to cook champignon cream soup with melted cheese

As the name suggests, the soup can be prepared in a slow cooker. There is nothing unusual in the preparation itself. Everything is being prepared as always. Only at the very end of cooking are the cooked ingredients pureed in a blender. We have already prepared a similar cheese soup with processed Druzhba cheese. See the link for the recipe. And for clarity, you can watch the recipe in this video story.

Basically it shows how to cut, how to fry, and how to boil. Therefore, if I wrote something unclear, then watch the video and everything will fall into place.

The peculiarity of this option is that it is prepared not only with mushrooms, but also with melted cheese. Such recipes are placed in a special category and are very popular among the people. What not to cook them with! And if you want to choose a new delicious cheese soup recipe for yourself, then follow the link, there are many of them!

All stages of preparation are quite clear and quite easy. Basically, just like the cooking itself.

Delicious mushroom soup with broccoli and cheese

This dish will not only be tasty, but also very healthy. Cabbage contains many vitamins and minerals and is also famous for its high fiber content.

Champignons - 200 g;
Cream 30% -200 ml;
Flour - 3 tbsp. spoons without a slide;
Broccoli - 350 g;
Water - 1500 ml;
Salt and pepper - to taste;
Potatoes - 2 medium-sized pieces;
Hard cheese - 100 g;
Ghee butter - 2 tablespoons.

Cooking sequence:

Cut potatoes and onions into cubes. We separate the broccoli into small florets. Place everything in a saucepan and add water so that it covers the vegetables by 1-2 cm. Boil over low heat until the potatoes become soft.

Pour the broth into another container, and break the remaining mass with a blender until smooth, adding cream and 100 ml of vegetable broth.

Grate the cheese on a coarse grater and add to the main dish and mix.

Seasonings can be added just before serving, right on the plate. This will satisfy the tastes of any person. After all, everyone prefers different spices, and some don’t like them at all.

Original recipe for chanterelle pumpkin soup - just like in a restaurant

During the season when the chanterelles have started to appear and the pumpkin has already gained strength, do not miss the opportunity to prepare a delicious dish.

Compound:

Chanterelles – 0.5 kg.
Pumpkin – 100 gr.
Carrot.
Onion.
A clove of garlic.
Cream 33% – 100 ml.
Butter – large spoon.
Olive oil – 2 large spoons.
Nutmeg – a pinch.
Greens for serving, salt.

How to cook:

Peel the vegetables and chop into cubes. Finely chop a clove of garlic.
Wash the chanterelles, cut them, fry them in the mixture of oils specified in the recipe.
When the liquid has evaporated, add the vegetables. Fry for 5-7 minutes, then transfer to a saucepan, add water, covering the contents by 2 centimeters above.
Cook the soup after boiling for about 15 minutes, keeping the heat to low.
Turn off the gas, puree the vegetables and mushrooms in a blender. Turn the heat back on and pour in the cream. Boil the contents, turn off, let stand for 5-10 minutes.

Cream soup with mushrooms and white wine

In this recipe, you can use any type of edible eukaryote, but it is the duet of the taste of champignons and whites that is considered the most successful.

To prepare we will need:

Champignons - 400 g;
Ground almonds - 200 g;
Shallots - 4 heads;
Meat broth - 1 l;
Dry white wine - 250 ml;
Sour cream - 150 ml;
Wine vinegar - 3 teaspoons;
Olive oil - 4 tablespoons;
Salt and spices - to taste.

Cooking method:

In a thick-bottomed saucepan, simmer finely chopped onion in olive oil until softened. We cut the champignons across the caps into thin plastic pieces and add them to the onion. Pour in wine and vinegar. Heat it up a little and pour in the broth.

When everything boils, add the nuts and simmer over low heat until the mixture thickens. Grind until smooth. Then pour in the dairy product, add salt and bring to a boil again. A delicious and nutritious lunch is ready.

Note to the housewife: champignons have a porous tubular structure, so it is not advisable to wash them. They absorb water.

Vegetable puree soup

Today, there are more than a hundred variations of these favorite puree soups. Here's one of them.

Ingredients:

Potatoes – 3 pcs.
Onion – leek – 2 pcs.
Mushrooms – 300 g
Onion – 3 pcs.
Carrots – 1 pc.

Preparation:

Cut the leek into half rings. Cut the onion into cubes. Pour the onion into a saucepan where the butter has already been heated and fry until transparent.

Meanwhile, peel the mushrooms, potatoes and carrots. Cut the mushrooms into slices. Carrots and diced potatoes.

Add mushrooms to onions. 4 minutes have passed - you can add potatoes and carrots. Pour the broth into the saucepan and cook until the potatoes are ready.

Remove from heat and grind with a blender.

Bon appetit.

Making mushroom soup with oyster mushrooms

The advantage of this dish is the type of mushrooms used. They are inexpensive, but tasty and very healthy. In addition to vitamins, minerals, acids, they contain a high content of polysaccharides, which help remove toxins from the body. You can buy them at any time of the year.

What do you need:

Oyster mushrooms - 400 g;
Processed cheese - 300g;
Potatoes - 3 pcs;
Fresh herbs - 100g;
Onion - 1 piece;
Carrot - 1 piece;
Salt and spices - to taste;
Vegetable oil - 5 tbsp. spoon;
Water - 1500 ml.

How to cook:

Separate the caps from the mushrooms and chop them. Fry with finely chopped onion and fry in oil. Cut the peeled carrots and potatoes into small cubes and cook until tender. Drain half of the broth from the vegetables, add mushrooms to the rest and leave on the fire for 12 minutes. Make puree with an immersion blender.

Bring the remaining vegetable broth to a boil and add chopped or grated cheese.

Tip: grating cheese is quite difficult due to its soft and viscous consistency. To make this process easier, place the cheese in the refrigerator for 15-20 minutes in advance.

You need to cook until it breaks down.

Now combine both parts and mix thoroughly with salt and seasonings. Boil for a couple of minutes and add finely chopped herbs.

Description of preparation:

How to make cream of mushroom soup? Apparently, this question brought you here, which is great, because now I’ll tell you about it. With the advent of new technologies, all sorts of curiosities have become more popular.
Tell me, was it so easy to make puree soup before? Of course not. Another thing in our time is that cooking using things like a blender gives real aesthetic pleasure. Want to try? The right decision! See the recipe for creamed mushroom soup below. Purpose: For lunch Main ingredient: Mushrooms Dish: Soups / Cream soups

Cooking puree soup with wild mushrooms and croutons

To prepare this dish, we use freshly harvested eukaryotes. They are often wormy. Carefully inspect each mushroom, cutting it into halves.

Some mushroom pickers soak forest eukaryotes in cold water, which frees the flesh of the caps from worms. I do not use this procedure, since only adults float to the surface, and the larvae remain inside.

You can also use frozen product from the store.

Required Products:

Mushroom mixture - 500 g;
Potatoes-400 g;
Onion-100g;
Cream-200 ml;
Mixture of dry herbs;
Water-1l;
Vegetable oil-2 tbsp. spoons.

You need to prepare it like this:

Chop the main ingredients with a knife. Set aside 100 grams of mushrooms separately. Place the chopped ingredients (except onions) in hot water, add herbs and cook for 15 minutes with seasonings.

Fry the onion until golden brown, add the remaining mushrooms and cook until done. This mixture will decorate the dish. Grind the contents with a blender, add cream, salt and mix. Serve with fried onions and herbs.

You can use any mixture of herbs as a seasoning in the recipe. For example, this: marjoram + savory + thyme. If this seems too exotic for you, then take regular dried onions, parsley and dill. You can find ready-made mixtures on store shelves.

Useful Tricks

Wormy mushrooms should not be thrown away immediately - they should be filled with cold water.
The worms will begin to crawl out. They need to be washed off and the operation repeated several more times until all the worms are destroyed. You cannot pour boiling water over wormy mushrooms: this way the worms will not be able to get out and will die inside the vegetables.
If the quality of the mushrooms is in doubt, you can cook them together with a whole peeled onion. If it turns blue, the mushrooms are poisonous and cannot be used. If the onion remains light, the vegetables can be safely cooked.
To add thickness and richness to the mushroom soup, part of the boiled potatoes can be finely grated or mashed , and the rest can be left in pieces in the pan. Starch or flour are also suitable for this purpose - a small amount is diluted in cool water and slowly poured into the broth.
The broth from dried mushrooms most often has a dark, unattractive color. To make it lighter and more beautiful, you need to cook the mushrooms for about 5 minutes, drain the water and refill with clean boiling water.
To add wild mushroom flavor to your champignon soup, you can grind a few dried porcini mushrooms in a coffee grinder . Add the resulting mixture to the dish 10 minutes before cooking.

Using tricks and useful tips when preparing, this dish will conquer the whole family and become a favorite treat for children and adults. Soups made from any mushrooms will be tasty and healthy, and children love pureed soups. The most important thing is to remember to take precautions when choosing wild mushrooms to avoid health problems.

Delicious frozen mushroom puree soup recipe

I would like to draw your attention to the fact that this version contains no spices at all. And all because white eukaryotes themselves have a strong, special aroma. The combination of two powerful smells (mushrooms and spices) does not give a very good result. In this case, it is better to do without seasonings.

Required components:

Frozen champignons - 400 g;
Cream 20% - 120 ml;
Onion - 1 piece;
Butter - 50 g;
Salt - to taste;
Potatoes - 3 pcs.

Preparation steps:

Finely chop the onion and fry in butter until golden brown. Pour 150 ml of boiling water (this is necessary in order to impart a rich aroma to the dish). Place the mushrooms in boiling water without defrosting them. Cook, regularly skimming off the foam, until it stops appearing.

Cut the peeled potatoes into cubes and add to the boiling broth. Add onions there. Cook until potatoes are soft. Separate the liquid from the grounds using a colander. Using an immersion blender, grind the thick part, gradually adding broth to it.

Add cream and heat. As soon as everything boils, immediately remove from heat. Serve, garnished with slices of mushrooms, fresh herbs or vegetables.

Creamy mushroom cream soup

Looks like a classic version of the dish. If it weren't for the processed cheese. It seems that the simpler the ingredients, the more complex and less recognizable the taste of cream of mushroom soup becomes.

Ingredients:

Champignons – 400 gr
Potatoes - 3 pcs.
Onion - 1 pc.
Processed cheese – 100 gr
Cream 30% – 250 ml
Salt pepper

Preparation:

Potatoes, onions, mushrooms - cut everything. Fry mushrooms with onions. Boil and mash the potatoes, adding melted cheese. Place over low heat and add mushrooms to the puree. Grind with a blender, add salt and pepper and continue beating, pouring in the cream at the same time.

How to make dried mushroom soup

Dried mushrooms, due to their aroma, taste and ease of preparation, are widely used by culinary specialists in all countries. They are much more aromatic compared to fresh ones. The stew is just as tender and can be cooked all year round.

We take:

Potatoes-3 pcs;
Mixture of dried mushrooms - 200 g;
Sunflower oil-3 tbsp. spoons;
Onion - 1 piece;
Carrot-1 pc. small;
Garlic-3 cloves;
Wheat flour-2 tbsp. heaped spoons;
Spices, salt - to taste.

Cooking process:

Boil the chopped potatoes and mushrooms in 1.5 liters of water until tender. Cut the onion into half rings, fry the carrots, grate them on a coarse grater, add to the onion and fry for another 5 minutes with chopped garlic.

Fill the contents of the frying pan with 100 ml of potato-mushroom broth and add flour. Stir over heat until the mixture becomes a paste.

We drain the liquid part, and thoroughly beat what is left in the pan with a blender, adding broth in portions. Add salt, spices, spices and bring to a boil again.

Any creamy soup goes well with croutons. They will not only decorate the dish, but also perfectly complement its taste. Crackers with different flavors can be bought in the store, or you can cook them yourself in the oven. In addition to crackers, ready-made dishes can be decorated with fresh or dried herbs, pieces of vegetables or mushrooms. Sour cream or butter will add a special delicate taste.

Useful tips

Instead of fresh champignons, you can use frozen ones. Just be sure to defrost them at room temperature before starting cooking to drain excess liquid. If this is not done, the soup will turn out watery. This also applies to forest frozen mushrooms.
If you are preparing cream soup from dried mushrooms, soak them for at least 1 hour. Then rinse thoroughly to remove sand and boil until tender.
For a rich broth, take 1 full glass of dried mushrooms per 3 liters of water.
The croutons for serving are easy to make yourself. I usually cut the bread into cubes, place it on a baking sheet in 1 layer, drizzle with olive oil and bake in the oven for 10 minutes at 150 degrees.
You can choose the cream of any fat content that you like best. If calorie content is not of great importance to you, then choose a product with a higher percentage of fat content. This will make the dish more concentrated.
Be careful when seasoning your dish. Mushroom puree soup has a very subtle aroma that can be easily spoiled by incorrectly selected spices. I add a pinch of nutmeg and ground white pepper to the soup to give it a slight kick.
If you don't have an immersion blender, you can puree the soup in a stationary blender.

French-style mushroom soup

To prepare this soup, you can use not only champignons, but also porcini mushrooms. In this case, it all depends on your preferences.

Ingredients:

Champignons – 300 g
Chicken broth – 1 l
Butter – 40 g
Flour – 30 g
Greenery
Yolk – 1 pc.
Cream - 140 ml

Preparation:

Chop the onion into cubes. Cut the mushrooms into small pieces. Fry onions and mushrooms in a small amount of oil.

After frying for a few minutes, add flour and mix well. Pour in chicken broth. Bring to a boil and add herbs.

Let the soup simmer over low heat for 45 minutes. Afterwards, remove the green branches and blend the soup with a blender.

If you don't have a blender, you can use a sieve.

Mix the cream and yolk with a whisk and pour into the soup in a thin stream. Return the soup to the heat and cook without bringing to a boil.

Classic boletus and boletus soup recipe

Boletus (or redhead) is very similar in appearance, shape, and taste to boletus. Only its cap is not necessarily red or orange, it can also be light yellow, light brown and almost white, grayish. The main species difference of this mushroom is its dense speckled stalk, which turns blue when cut.

But the similarity of taste does not mean its complete identity; there are differences, and not only for gourmets. Boletus not only has a meatier, thicker leg and a denser cap body, it has a slightly pungent taste, with a bitterness similar to pepper. This is why mixtures of boletus and boletus in dishes are so popular in Russia. Including in soups.

Ingredients:

Fresh boletus - 300 g.
Fresh boletus - 300 g.
Potatoes - 0.5 kg
Carrots - 150 g.
White onion - 1 medium sized onion.
Celery - 1 stalk
Pearl barley - 1/2 cup
Table salt - 1 tbsp. spoon
1 rosette of cloves, 4-5 peas of bitter black pepper.
Refined vegetable oil - 50 ml.
Water - up to 3 liters.

Since the mushrooms for this soup are different, they are also prepared differently.

Preparation:

1. Peeled and washed boletus and boletus are boiled alternately for 5 minutes in the same water: after boiling and skimming the foam from the boletus broth, they are caught with a slotted spoon and the boletus are placed in the same water. Boletus can be cut coarsely, into cubes 2 x 2 x 2 cm, but boletus is better chopped into slices 1-2 mm thick.

Important! It is better not to use the bottom of the boletus leg, about 1/3, in cooking (except for mushroom caviar) - it is a bit harsh.

2. After catching the boletus with a slotted spoon, pour out the mushroom broth.

3. Boil pearl barley in half a liter of water for 40-50 minutes until it swells and each grain increases in size by 2-3 times.

4. Pour clean water into a washed pan, bring it to a boil, add diced potatoes, salt the water after boiling and immediately add boiled boletus mushrooms, spices and boiled barley. All this should cook for another 20 minutes.

5. Fry chopped carrots, chopped onions and sliced boletus slices in oil, pour the resulting fry into the soup, then add a finely chopped celery stalk.

6. Cook for another 10 minutes over medium heat. Then let it brew for half an hour and you can serve, sprinkling the surface of the soup with chopped herbs and seasoning the soup with sour cream.

Conclusion

Mushroom fiber is almost not digested by the human gastrointestinal tract. Only protein components soluble in boiling water are absorbed, and even those, like carotene (provitamin A), become available only when taken simultaneously with fats of plant or animal origin.

That’s why it’s so important to season mushroom soup with sour cream or mayonnaise, and lightly sauté carrots and onions in vegetable oil. For the same reason, eating mushrooms is undesirable for people with digestive problems: peptic ulcers, intestinal catarrh and problems with peristalsis. It is also undesirable to use them during exacerbation of liver diseases.

And if you are eating mushroom dishes for the first time, eat a little first to check how your body reacts to this specific product and whether mushrooms cause you an allergy.

Useful properties of the mushroom

But first I would like to talk about the beneficial properties of boletus mushrooms:

lecithin reduces blood cholesterol levels;
chitin helps strengthen blood vessels and heart muscle;
vitamin PP regulates the body's metabolism;
vitamin C improves human immunity;
fungal proteins and lectins reduce the risk of developing cancer;
phosphoric acid strengthens bones and joints.

There are other beneficial properties in boletus mushrooms, but they are much less pronounced. Therefore, we will not present them here.

Recipe for mushroom dish with cream

Difficulty: medium.
Cooking time: 60 minutes.
Type of dish: first course.

To prepare 6 servings of tender creamy mushroom soup, you will need the following ingredients:

Forest mushrooms (fresh or frozen) – 600 gr.
Potatoes – about 400 gr.
Large onion – 1 pc.
A small carrot.
Water – 1 l. Depending on the desired thickness of the soup, you can use 800 ml. up to 1.5 l. water.
Cream 20% fat – 400 ml.
Salt and pepper to taste.
Oil for frying – butter or olive. Butter will give a richer taste to the soup, and olive oil will not harm your figure.

Advice! You can also take your favorite spices. The recipe used savory (1 tsp), marjoram (1 tsp) and dried thyme (0.5 tsp).

Nutmeg, allspice and paprika go well with mushroom soup. It is worth refraining from adding garlic and suneli hops - these seasonings can interrupt the taste and aroma of mushroom soup.

Additional components:

a few pieces of bread to make croutons;
parsley for decoration.

Step-by-step instruction:

Sort through fresh mushrooms, peel them and rinse well. If frozen mushrooms are used and they have been well cleaned and rinsed before freezing, there is no need to defrost them. Dried mushrooms need to be cooked longer.
Place the prepared mushrooms in a saucepan, add cool water and place on low heat. After boiling, cook for about half an hour.
While the mushrooms are boiling, you need to prepare the rest of the products: peel the potatoes and cut into arbitrary pieces, onions into medium cubes, grate the carrots on a coarse grater.
After the mushrooms are boiled, remove a quarter of the mushrooms from the broth and place in a separate plate. It is better to choose neat, even slices: they will decorate the future soup. Do not pour out the broth after cooking - it will give the dish a delicate mushroom aroma.
Add potatoes and aromatic herbs to the broth with the remaining mushrooms. There is no need to salt the soup yet: this happens at the very end.
Bring the soup to a boil and cook for about 10 minutes. At this time, fry the carrots and onions in butter or olive oil for several minutes (until the onions are transparent).
Send the prepared roast into the soup, now you can add salt. Cook for about 5 more minutes.
Then pour the contents of the pan into the blender bowl; you can use an immersion blender. Beat evenly until creamy. There is no need to worry if the soup turns out very dark - after adding cream it will lighten noticeably.
Preheat the cream to a boil in a small saucepan. Gradually pour cream into the whipped puree soup.
Fry the remaining boiled mushrooms and also add to the pan. Stir, heat the contents again over low heat, stirring constantly. The aromatic soup is ready! It should be served hot, garnished with parsley sprigs and croutons.

How to make puree soup from wild mushrooms, you will learn from the video: