Mushroom soup: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Soups-puree does not require much effort to prepare, but, despite its simplicity, they have a rich taste and aroma. Most recipes allow it to be cooked within an hour, so it can be used as a fallback option when guests are on their doorstep and a more complex dish isn't ready yet.

Soup Story

The history of soups is rooted in the distant past of human history. Already in the Stone Age, people came to the conclusion that some cereals, cereals and roots can be ground, mixed with water and used as food.

Later, these soups were diluted with meat, mushrooms and other more satisfying ingredients. This is a period that captured the era of approximately the 2nd-5th centuries BC, and the Romans became the pioneers of these experiments.

Subsequently, European cuisine went through a period of creating various combinations of products and recipes. Dishes that had never been seen before appeared, recipes became more complicated, and then another historical turn came, when simplicity began to be valued in a dish. Then the recipes that could be repeated were especially popular.any mistress.

Quick cooking option

This method will allow you to cook not only simple, but also delicious champignon soup, the recipe with a photo of which is described below.

Required for cooking:

• 500 grams of mushrooms;
• 4 potatoes;
• onion head;
• a small amount of croutons;
• 500 ml cream.

Cooking steps:

1. Cut the onion head into small slices or chop in a blender at maximum power. Fry in sunflower oil until yellow.
2. Cut mushrooms into thin layers and combine with onions so that they combine their tastes. Fry this mixture until moisture is completely evaporated.
3. Cook the washed and peeled potatoes, add pepper.
4. Throw champignons with onions and potatoes into a deep bowl, beat with a submersible blender, creating a homogeneous mass. Pour in all the cream and beat again.

After cooling, garnish with herbs and serve champignon soup. The recipe is simple and takes about an hour to prepare.

Classic recipe

According to the French, mushroom puree soup should be rich and viscous.

For the soup you will need:

• champignons - 500 grams;
• chicken broth - 500 ml;
• cream - 150 ml;
• bread flour - 200 grams;
• butter - 75 grams;
• dried mushrooms - 50 grams;
• seasoning to taste;
• smallamount of garlic.

Cooking algorithm:

1. Dried champignons pour boiling water in a deep bowl for half an hour. Then drain the water into another bowl, but do not pour it out, as it may still be needed.
2. Cut the soaked and fresh mushrooms into medium pieces. Fry at maximum power for a short amount of time. Add almost half of the butter to them.
3. Heat the remaining oil in a saucepan, slowly pouring flour into it. The flour is fried for two minutes.
4. Gradually pour the chicken broth, the liquid remaining from the soaked mushrooms, and half a cup of hot water into a container with flour. Sprinkle mushrooms, seasonings and garlic.
5. Cook the resulting mixture for no more than 10 minutes over medium heat. Remove the garlic, beat the mixture in a saucepan with an immersion blender until pureed. Add cream, stir, heat again, but do not bring to a boil. As soon as the mixture starts bubbling, remove from the stove.

The classic champignon soup recipe is simple, the dish is prepared in no more than an hour. This amount of soup is enough for four servings.

Champignon cream soup with cheese

The recipe for this dish involves the use of cheese. Processed varieties are best.

For cooking you need:

• 20 grams of processed cheese;
• carrot;
• bow;
• 200 grams of potatoes;
• 0, 5 kg mushrooms;
• 75 grams of butter;
• about two liters of water or vegetable stock.

Recipe for puree soup frommushrooms:

1. Champignons cut into medium pieces. Leave the smallest ones whole to decorate the finished dish.
2. Cut the potatoes very large, and the onion, on the contrary, into small pieces. It can also be ground in a blender. Grate carrots.
3. To give more fullness of taste, use vegetable broth. Bring it to a boil and throw in the potatoes.
4. Onion combine with carrots and mix with oil. Fry this mixture for three, maximum five minutes over high heat. Then throw in the mushrooms and fry over medium heat until the liquid has completely evaporated. Mushrooms at the end of this process should have a golden hue.
5. Pour the ingredients indicated in the previous paragraph into the broth with potatoes, cook the soup until the potatoes are fully cooked.
6. At the end, drain some of the liquid, and beat the rest with an immersion blender until puree. If the mixture becomes thick, you can add previously drained liquid.
7. Put the container on a small fire. Bringing to a boil, add melted cheese. As soon as it dissolves, set the pan aside.

The dish is ready. Serve it as soon as it has been infused for about half an hour. Soup is enough for about six servings.

Cream + puree soup

The recipe for champignon puree soup with cream is very simple. It only takes an hour to prepare.

For the recipe you will need:

• 350 grams of potatoes;
• 100 grams of butter;
• 500ml stock or water;
• 500ml cream of any fat content;
• 250 grams of mushrooms;
• onion.

Cooking algorithm:

1. Chop half of the onion finely. Cut potatoes into small pieces.
2. Fry the onion, adding 50 grams of butter, half of the mushrooms and all the potatoes. Add all seasonings.
3. When all products become golden after frying, you can pour in the broth or water. Boil the mixture for 20 minutes.
4. Turn everything into a puree with a blender, pour in the cream and boil. As soon as the boiling process has begun, set the pan aside.
5. Fry the remaining 100 grams of mushrooms with onions. Once the ingredients are golden brown, mix them into the puree and boil.
6. After boiling, quickly remove from the stove, stir, let it brew for five minutes.

The dish is ready. This is the easiest recipe for cream soup with champignons and cream. Decorate the soup with herbs and serve with croutons.

Mushroom and potato soup

The recipe for such a dish is different in that the product has a calorie content of about 400 kcal per 100 grams, it is used as an independent dish due to its high saturation. Cooking time does not exceed half an hour.

For cooking you will need:

• four large potatoes;
• 0, 5 kg mushrooms;
• onion - 2 small heads;
• cream fat 20% or 30% - 0.5 liters;
• s alt and pepper.

Cooking method:

1. Put the potatoes in a pot and leave to boil.
2. Mushroomscut very finely with onion. Then fry the onion in oil until yellow, add the mushrooms. Fry until all the liquid is gone from the mushrooms.
3. Drain some of the liquid from the pot into a mug, as it may still be needed. Pour onions, mushrooms, cream, seasonings and use a blender to bring everything to a puree consistency. If the mixture becomes very thick, add the water drained into the mug beforehand.

The dish is ready. Serve with croutons.

Soup puree with mushrooms, chicken and cheese

Delicate, rich and fragrant soup. It takes no more than an hour to prepare. And the recipe for champignon mushroom soup with chicken and cheese can be mastered by anyone and cook on a permanent basis.

Soup Ingredients:

• chicken fillet - 500 grams;
• processed cheese - 250 grams;
• mushrooms - 250 grams;
• small carrot;
• potatoes - 2 pcs.;
• s alt and pepper.

Cooking method:

1. Cook chicken meat for half an hour over medium heat. Mushrooms cut into medium pieces.
2. Chop the onion and cut the potatoes and carrots into small pieces.
3. Heat the pot for the soup and throw the mushrooms into it. As soon as all the moisture has evaporated, add 70 grams of butter and onion. Fry for no more than five minutes until golden brown.
4. Add potatoes with carrots. Fry for another five minutes. Gradually pour in 300 ml of chicken broth. Warm over low heat for no more than half an hour.
5. Put melted cheese in a deep bowl, add a little broth and microwave. ATthe result is a homogeneous liquid.
6. As soon as the potatoes are ready, use a blender to mix everything until a homogeneous mixture is formed, pour in the cheese dissolved in water, and mix everything again.
7. Chop the chicken finely, add to the pot and heat the mixture almost to a boil.
8. Set the pot aside and let it brew for 10 minutes.

This step by step champignon soup recipe will give you approximately five servings of soup. Serve hot with croutons.

Cooking tricks

Mushroom soup-puree recipes are quite diverse, but there are some tricks that combine them and allow you to get a very tasty dish.

Useful secrets:

• soup should be half liquid. It can be either water or broth;
• Starch is used to regulate density;
• better to use heavier cream, then the taste will be richer;
• ready soup is better to heat in the microwave or in a water bath, as it burns easily.

Cooking mushrooms

Various mushrooms are often used for puree soup, and most often they are affordable, which is why mushroom puree soup recipes are very popular. The low price of basic products is an important point that many people pay attention to.

But the puree soup made from forest mushrooms is much more interesting. Thus, you can change the flavor palette of the dish, just by changing the variety of the base. It is important to purchasefresh champignons or other mushrooms, as frozen ones lose a lot of nutrients and moisture. This greatly affects the taste.

What is the best way to cook soup?

If cream soup should become the main course, then you need to be as careful as possible when preparing it. Shredded vegetables and cream tend to burn quickly. Then the dish will have a lower taste. No one wants to taste bitterness in such a dish.

Therefore, in order to avoid these problems, the soup must be cooked in a water bath. The heating of the pan will not be so aggressive, and burning will be avoided. A convenient option is to use a slow cooker.

Recipe for mashed soup in a slow cooker

Soup is prepared in this way without fear of burning the ingredients.

For the recipe you will need:

• potatoes with chicken fillet in equal proportion - 500 grams;
• cream - 250 ml;
• mushrooms - 200 grams;
• butter;
• bow.

Cooking:

1. Chop potatoes, chicken, onion with mushrooms finely.
2. In the "Baking" mode, leave the onion for 10 minutes, adding a little oil. Add mushrooms and cook for another 10 minutes.
3. Toss potatoes with chicken and mix everything. Add water so that it covers all the products by about a centimeter. Leave the "Extinguishing" mode on for half an hour.
4. Mix all products with a blender. Pour in the cream. Stir and turn on the "Baking" mode. As soon as the mixture begins to boil, turn offmulticooker.

Soup puree is ready.