Mushroom puree soup made from frozen mushrooms is not a trivial dish that will successfully complement your family menu. The soup has a delicate texture, pleasant aroma, besides, it is also very filling. Therefore, it will easily win the heart of even the most demanding gourmet.

Mushrooms are quite easy to freeze and do not lose their taste at all in the process. Because of this, having made a stock during the mushroom season, you can use it throughout the year.

There are many options for combining products; this soup impresses with its versatility. After all, from the most ordinary set of products, the housewife can prepare a culinary masterpiece with her own hands.

To make the soup look more attractive, add a little butter and it will become mirror smooth.

How to prepare pureed mushroom soup from frozen mushrooms - 15 varieties

It has an outstanding amount of useful substances, will easily fill you with energy and satisfy your hunger.

Ingredients:

• Frozen mushrooms - 500-600 gr.
• Carrots - 1 pc.
• Spinach - 100 gr.
• Cream - 500 ml.
• Onion - 1 pc.
• Garlic - 2-3 cloves
• Butter - 50 gr.
• Pepper and salt.

Preparation:

Remove the mushrooms from the freezer in advance and fry until excess liquid is gone, stirring from time to time.

Peel and chop the onions and carrots. Dice the onion and grate the carrots.

Chop the garlic.

Prepare vegetable frying from onions, carrots and garlic. Once the vegetables are soft, add the spinach and sauté for another 3 minutes.

We turn all the ingredients into puree using a blender. Pour in the cream, achieving the desired thickness and heat the soup.

Cream soup with corn grits and frozen mushrooms - a bright taste solution

You can use fresh, dried or frozen mushrooms in this soup. Corn grits, having a little sweetish taste, will add new shades to your dish.

Ingredients:

• Frozen porcini mushrooms—200 gr.
• Potatoes - 2 - 3 pcs.
• Corn grits - 80 gr.
• Onion - 2 pcs.
• Carrots - 1 pc.
• Dill - 0.5 bunch
• Butter - 1 - 2 tbsp. spoons
• Salt, pepper - to taste
• Water - 1.5 - 2 liters

Preparation:

Fill the pan with water and add porcini mushrooms into it, add salt and cook over low heat until they are fully cooked.

If you use another type of mushroom, I recommend boiling them separately, as they color the broth. It’s better to throw them in already prepared right before blending them with a blender.

By varying the amount of water, you adjust the thickness of your soup.

Meanwhile, cut the carrots and onions into cubes. Fry everything together in vegetable oil.

Place the finished mushrooms in a colander, cool the broth and strain.

Place the chopped potatoes into the broth and bring to a boil. Rinse corn grits and add to the soup along with the mushrooms.

Next add the roasted vegetables.

Stirring constantly, thereby preventing the formation of lumps, cook for 20 minutes.

Let's taste for salt. Grind the whole mass into puree and our masterpiece is ready.

Vegetable cream soup with frozen mushrooms - pleasant taste without extra calories

Easy vegetable soup which will not leave extra centimeters on your waist.

Ingredients:

• Porcini mushrooms - 200 gr.
• Potatoes - 2 pcs.
• Carrots - 1 piece
• Onion - 1 pc.
• Cauliflower- 100-150 gr.
• Tomatoes - 3-4 pcs.
• Pepper - 1-2 pcs.
• Pumpkin -150 gr.
• Celery -100 gr.
• Greens - to taste
• Beans -200 gr.

Preparation:

Place the beans in a saucepan half filled with water and cook for 30 minutes. Meanwhile, chop the vegetables in large pieces, take the mushrooms out of the freezer.

After the specified time has passed, add the chopped mushrooms and vegetables into the broth, with the exception of tomatoes, peppers and herbs. Fill in cold water a couple of fingers above the vegetables.

When the water boils, reduce the heat to low and simmer the soup over low heat until done. Then turn off the heat and leave the soup covered for 10 minutes.

Salt the soup to taste. If desired, add a pinch of chili pepper to add spiciness to the dish. We also add the remaining vegetables.

Finally, puree everything using a blender.

Seductive aroma oriental spices, completely harmonizes with the sweetish pumpkin and unique taste chanterelles. Creating an autumn symphony of taste.

Ingredients:

• Frozen chanterelles - 500 gr.
• Pumpkin - 100 gr.
• Onion - 1 pc.
• Garlic - 1 clove
• Carrots - 1 pc.
• cream 30% - 100 ml.
• olive oil - 2 tbsp. l.
• butter - 1 tbsp. l.
• nutmeg- on the tip of a knife
• salt - to taste

Preparation:

Dice the onion, carrots and pumpkin. Pass the garlic through a press.

Fry the mushrooms in a frying pan in a mixture of butter and olive oil.

After all the liquid has evaporated, add the chopped vegetables and lightly fry for a couple of minutes.

Pour everything into a saucepan and add water a couple of fingers above the ingredients.

Soup prepared with broth will be more nutritious and satisfying.

After boiling, simmer over low heat for 15 minutes.

Grind with a blender until smooth and add cream. Boil for a couple of minutes.

Before serving, garnish with herbs and sliced ​​mushrooms if desired.

Mushroom puree soup in bread - originality and delicate taste

This recipe is different not only delicate taste, but also effective presentation that will blow your guests away.

Ingredients:

• Frozen porcini mushrooms - 90 gr.
• Champignons - 500 gr.
• Onion - 1 pc.
• Potatoes-3 pcs.
• Milk-500 ml.
• Cream 20% -200 ml.
• Flour-50 gr.
• Butter-50 gr.
• Olive oil-15 gr.
• Sulguni cheese -50 gr.
• Parsley -10 gr.
• Bun - 1 pc.
• Nutmeg on the tip of a knife
• Salt and pepper.

Preparation:

Pour 0.5 liters of water into a saucepan and cook the porcini mushroom broth over moderate heat for 20 minutes.

Add the diced potatoes and cook until tender.

The next step is to melt the butter in a saucepan, remove from heat and add flour to it. Mix thoroughly. Add milk here in three additions, continuously stirring the sauce.

Add nutmeg to the milk mixture and place on the stove. Stirring constantly, bring to a boil; the mixture should become thick.

Wash the champignons under running water, dry and finely chop.

Steam in a frying pan excess liquid from mushrooms. Add to the mushrooms, chopped onion and olive oil, fry everything together until golden color.

Add the fried mushrooms to the pan with the broth and grind everything with a blender.

Adjust the thickness of the soup using boiled water.

Heat the cream in microwave oven. And add it to the pan along with the milk sauce.

Beat the entire mixture.

Salt and pepper. Finally, stirring with a wooden spoon, cook the puree soup until it boils.

Before serving, cut off the top of the bread, remove the crumb, forming a kind of plate.

Pour soup into the bun to the middle and sprinkle with cheese, pour another half on top and decorate with herbs and grated cheese. Bon appetit.

The subtle, islandy flavor of blue cheese goes perfectly with creamy mushroom flavor, creating the perfect tandem.

Ingredients:

• Frozen champignons -400 gr.
• Potatoes - 2 pcs.
• Onions - 1 pc.
• Cream 15% - 400 ml.
• Dor blue cheese -100 gr.
• Water or broth - 700 ml.
• Thyme - 3-4 sprigs
• Salt and pepper to taste.

Preparation:

Fry finely chopped onion and garlic in olive oil.

Throw diced potatoes into the boiling broth and cook for five minutes. Add mushrooms and cook until the potatoes are cooked.

Then add the onion and garlic and cook with them for a couple of minutes.

Salt and pepper the dish, add chopped cheese into it and wait until it dissolves. Grind everything with a blender.

Enjoy rich taste.

Cream of mushroom soup with semolina - familiar taste in a new version

The unusual touch to this dish is semolina, which makes the soup more tender.

Ingredients:

• Frozen forest mushrooms - 500 gr.
• Potatoes - 5-6 pcs.
• Onions - 2 pcs.
• Carrots - 2 pcs.
• Garlic - 2 cloves
• Flour - 2 tbsp. l.
• Semolina - 1 tbsp. l.
• Paprika - 1 tsp.
• Salt and pepper to taste
• Parsley and cilantro to taste

Preparation:

Cook the mushrooms with bay leaves for 10 minutes, add the diced potatoes and cook for another 15 minutes.

We make a frying of grated carrots, garlic and onions.

Add the roast to the pan and cook for a couple of minutes.

Turn into puree using a blender.

Season the dish, add semolina and flour, whisk everything together.

Simmer for another 10 minutes over low heat.

Before serving, decorate with herbs, crackers, and croutons.

Ingredients:

• Frozen chanterelles - 250 gr.
• Onion - 1 pc.
• Potatoes - 3 pcs.
• Cream 30% - 100 ml.
• Butter - 20 gr.
• Parsley, salt and pepper to taste.

Preparation:

Wash the mushrooms.

Cut the onion into cubes along with a couple of potatoes, and grate the remaining coarse grater.

Boil one and a half liters of water and add diced potatoes into it. Add salt.

Fry the chanterelles in butter for 5 minutes, add chopped onions and grated potatoes. Simmer over low heat.

The undoubted advantage of chanterelles is that they are not worm-bearing. They also say that they increase immunity and crushed powder from these mushrooms should be consumed half a teaspoon per day.

When the potatoes are cooked, add the frying agent and cook for another five minutes. Add salt and pepper to taste.

Finally, grind everything to a puree, add cream and bring to a boil. But we don't boil it.

The soup is ready.

Mushroom soup from frozen honey mushrooms - economical execution

Incredible aromatic soup with honey mushrooms simple recipe from available products.

Ingredients:

• Frozen honey mushrooms - 400 gr.
• Carrots - 1 pc.
• Potatoes -4 pcs.
• Onion - 1 pc.
• Flour - 1 tbsp.
• Milk - 50 ml.
• Salt, spices to taste.

Preparation:

Thaw the mushrooms first.

Fill the pan with 1.5 liters of water and salt. Add diced potatoes.

In a dry frying pan, fry the flour until creamy. Stir constantly to prevent everything from burning.

Grate the carrots on a coarse grater and cut the onion into cubes. Fry them in vegetable oil, adding spices.

Add the roast to the pan.

Add mushrooms to a frying pan and fry for a few minutes.

Add to the soup along with the spices.

Dilute the flour with milk, stirring continuously during the process. Pour into the pan.

Bring to a boil. Turn off and leave covered for 15 minutes.

Serve with sour cream and herbs.

Walnuts combine perfectly with the mushroom flavor, forming a wonderful union.

Ingredients:

• Frozen mushrooms - 600 gr.
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Walnuts - 50 gr.
• Cream 30% - 200 ml.
• Dry mustard - 0.5 tsp.
• Salt, spices to taste

Preparation:

Pour the chopped mushrooms with water and cook for 20 minutes.

Fry the nuts a little.

Boil diced onions and potatoes.

Using a blender, puree everything, add cream and mushroom broth.

Season and bring to a boil. The dish is ready.

Fragrant wild mushrooms in tandem with dried herbs explode with a variety of flavors.

Ingredients:

• Forest mushrooms—560 gr.
• Potatoes - 420 gr.
• Onions - 80 gr.
• Water - 1 -1.5 l.
• Dried savory - 1 tsp
• Dried marjoram - 1 tsp.
• Dried thyme - 0.5 tsp.
• Cream 10% fat or coconut milk- 200 ml.

Preparation:

Cut the potatoes into cubes.

We reserve a few mushrooms for serving and wash the rest.

Throw mushrooms and potatoes into boiling water. Add spices and herbs, do not add salt yet.

Bring the dish to a boil and cook over medium heat for 15 minutes.

If you wish, while the soup is preparing, you can cook croutons in the oven as an addition to it.

Fry the previously reserved mushrooms with onions until golden brown.

Grind the soup with an immersion blender, add cream and beat everything again.

Decorate fried mushrooms with onion. Bon appetit.

Puree soup of porcini mushrooms and melted cheese - creamy splendor.

Easy recipe from simple products, even a novice cook will conquer it.

Ingredients:

• Frozen porcini mushrooms - 600 gr.
• Potatoes -0.5 kg.
• Onion - 1 pc.
• Carrots - 1 pc.
• Processed cheese- 1 PC.
• Butter - 30 gr.
• Cream 10% - 250 ml.
• Pepper, dill and salt - to taste.
• Fresh herbs- 70 gr.
• Bay leaf (large) - 1 pc.

Preparation:

Throw mushrooms into boiling water, add salt to taste and boil for five minutes. Drain the mushrooms in a colander.

We fry the onions, add mushrooms and simmer for 6 minutes, stirring during the process. Add butter and fry for a couple more minutes.

Place chopped potatoes and finely chopped carrots to cook, add salt.

If desired, throw Bay leaf.

Pour some of the broth into a separate container.

Add mushrooms and onions to the pan and puree in a blender. If necessary, dilute with broth.

Bring the soup to a boil on the stove, add butter and cream, stirring constantly.

The final stage. Add processed cheese and spices, after dissolving, remove from heat. We eat with pleasure.

Useful and hearty soup with chicken meat, having a dried taste.

Ingredients:

• Frozen porcini mushrooms - 400 gr.
• Chicken fillet - about 350 gr.
• Onion - 60 gr.
• Fresh garlic- 3 cloves.
• Butter - 70 gr.
• Fresh thyme - 15 gr.
• Wheat flour - 40 gr.
• Pepper and salt, dried herbs.

Preparation:

Thaw the mushrooms and wash thoroughly.

Chop onion and garlic.

Melt the butter and fry the onions and garlic in it. When the frying becomes golden, add flour and fry for a couple more minutes.

Boil the chicken fillet separately, remove the foam that forms during the cooking process.

Finely chop the already cooled fillet.

IN chicken bouillon add porcini mushrooms and cook for about 30 minutes. Then we throw in the onion, fillet and garlic. Season.

After a while, grind the soup into puree. And put it on the fire again, bringing it to a boil.

On last stage Pour the cream into the saucepan and stir everything carefully.

Mushroom soup with porcini mushrooms and canned beans is a delicious source of protein.

This creamy soup made from frozen mushrooms and beans is a source of vegetable protein that is beneficial for digestion.

Ingredients:

• Frozen porcini mushrooms - 500 gr.
• Boiled beans- 250 gr.
• Onion - 1 pc.
• Carrots - 1 pc.
• Cream 10% - 250 ml.
• Potatoes - 3-4 pcs.
• Salt and pepper.

Preparation:

Thanks to the porcini mushrooms, the broth remains clear, and the finished dish looks damn appetizing.

Rinse mushrooms with running water.

Drain the juice from the beans and puree them.

Peel and chop potatoes and carrots.

Add all of the above and cook until done.

Fry the onion completely.

Salt some of the broth into a separate container.

Mix all ingredients and beat with a blender. Use the available broth to bring the soup to the desired consistency.

Place on the fire and season if necessary. After boiling, add cream.

We serve to the table and help ourselves.

It is best to defrost mushrooms at paper towel. It absorbs moisture well and all you have to do is drain the mushrooms in a colander

Light mushroom cream soup with thyme and white wine is a gourmet treat.

Ingredients:

• Frozen chanterelles - 400 gr.
• Broth - 900 ml.
• Onion - 1 piece
• Cream, 20% fat - 200 ml.
• White wine - 100 ml.
• Thyme - 1 tbsp.
• Pepper and salt, to taste.

Preparation:

Thaw the chanterelles and wash them. Place on the stove and fry high fire until all the liquid has evaporated.

Reduce heat and add onion. When the onion becomes soft, pour in the wine and evaporate it, stirring constantly.

Place the mushrooms and roast into the broth. And after boiling, cook for 15 minutes. When 10 minutes have passed, add thyme and cream, season to taste.

Beat with a blender to the desired consistency. And bring to a boil. Pour into plates and enjoy the taste to the fullest.

Mushroom soup- soup, where the main component of the dish, of course, is 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 first ones are cooked in the usual way, second - first the products are fried, then crushed with 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 tasty soup, you should know that all mushrooms manifest themselves differently in soups. The most nutritious, rich and aromatic soups are those made from porcini mushrooms or saffron milk caps; less nourishing and rich from milk mushrooms, boletus and boletus, and even less bright taste have soups made from autumn mushrooms, moss mushrooms or blue russula. And the least nutritious soups from hanger mushrooms, butter mushrooms and green russula.

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

In cooking, mushroom soups are considered gourmet dishes gourmets, while they are express dishes that are 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 them open taste qualities. 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.
• Quantity 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 by grinding it into powder. dried mushrooms, 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 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! Easier than cooking with them delicious soup there is nothing, because they are easy and quick to prepare, and most importantly, they are safe for health, in comparison with 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. Slice the mushrooms and 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 preserve everything useful material, microelements, and most importantly, the aroma is revealed richer and they are easier to digest by the body. Such mushrooms are stored in a dry place in 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

  Delicious nutritious and delicious mushroom soup with processed cheese perfectly warms on a chilly autumn evening. A win-win combination of mushrooms and 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

  Taste and aroma cream of mushroom soup will conquer everyone who tries it. Ideal consistency 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 puree 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.
• Ready soup leave for 5 minutes.

Every housewife should be able to prepare mushroom soup with the consistency of puree. Learning how to cook this dish is not difficult at all, and the ingredients for it are quite accessible. The creamy soup made from frozen porcini mushrooms is especially aromatic and tender.

Frozen porcini mushroom puree soup

The products required for this dish are sold at any time of the year. And although the price is low, cooked frozen mushroom soup always turns out delicious.

Ingredients

• Frozen mushrooms – 650 gr.
• Cream (fat content not less than 10%) – 500 gr.
• Few vegetable refined for frying – 20 gr.
• Large carrots – 120 gr.
• Medium onion – 50 gr.
• Spices to taste.
• Potatoes – 400 gr.
• Several branches fresh dill For decoration.

Preparation

1. First, finely chop the peeled onion.
2. IN large frying pan Add frying oil and add chopped onion. The heat under the frying pan should be low so that the vegetables are sautéed and not burnt.
3. Place the prepared amount of frozen mushrooms in a frying pan with onions. This mixture must be fried for 10 minutes with constant stirring. When 10 minutes are up, the pan should be removed from the heat and set aside for a while.
4. Peel carrots and potatoes and cut into cubes.
5. Boil both of these vegetables in a small saucepan with salted water. 20 minutes is enough for cooking.
6. When the potatoes and carrots become soft, partially drain the water from the pan. Transfer from the frying pan to the same saucepan. onion-mushroom mixture. All ingredients are crushed using a blender. The resulting mass should have the consistency of liquid porridge.
7. Now the saucepan with the mush of mushrooms and vegetables needs to be put on low heat. Stirring the contents of the dish, bring it to a boil. When the first bubbles appear, pour cream into the soup in a thin stream and add spices. Everything is thoroughly mixed.

Serve the soup immediately. Each plate is decorated a small amount fresh dill.

Soup with porcini mushrooms and processed cheese

Frozen mushrooms and melted cheese make an unusually aromatic puree soup. Even a gourmet will like this option for the first meal, and even a novice cook can prepare it.

Ingredients

• You need at least 600 grams of porcini mushrooms (frozen).
• Small onion – 40 gr.
• Medium carrots – 80 gr.
• Potatoes – no more than 500 gr.
• Processed cheese – 50 gr.
• Pepper, dry dill and salt - to taste.
• Drain. butter – 30 gr.
• Cream (fat content 10%) – 250 ml.
• Unscented sunflower oil – 20 g.
• Fresh greens – 70 gr.
• Bay leaf (large) – 1 pc.

Preparation

1. Mushrooms that you collected and froze yourself are best further heat-treated. To do this, pour water into a small saucepan and boil it. As soon as the water boils, add the mushrooms to it. Add some salt. After 5 minutes, remove from heat. Be sure to drain the water and place the mushrooms in a colander.
2. In a frying pan, fry the onion (chopped very finely) in vegetable oil. When the onion turns golden, add chopped mushrooms. The ingredients should be kept on the stove for another 6 minutes, stirring constantly. Then butter is placed in the frying pan. The mixture is fried for another 3 minutes.
3. The potatoes need to be peeled, cut into small pieces and set to boil. Coarsely chopped carrots are also sent here. The water needs to be slightly salted.
4. About 5 minutes before the end of cooking vegetables, you need to add laurel (leaf) to them.
5. After the vegetables are cooked, the bay leaf should be removed from the broth.
6. Pour some of the vegetable broth into a bowl.
7. Add a mixture of fried porcini mushrooms and onions to the pan. All components must be thoroughly crushed (with a blender). If the resulting puree is too thick, add the reserved vegetable broth.
8. Now the saucepan should be placed on low heat. When the soup boils, add the remaining butter and pour in all the cream. Cream is poured in with constant stirring.
9. Lastly, melted cheese is added to the puree soup and dried dill.
10. The soup must be peppered and salted. After just a minute, you can remove the pan from the heat.
11. Washed and chopped greens (fresh) are added to a serving plate.

This soup should be served with small croutons. It's very easy to prepare them. It is enough to dry the white bread cut into cubes or strips on a baking sheet in the oven.

Cream soup of mushrooms and chicken fillet

From porcini mushrooms (frozen) and chicken fillet you can prepare a very hearty and rich puree soup. The components of this dish are perfectly combined in taste, color and aroma.

Ingredients

• White mushrooms (frozen) – 400 gr.
• Chicken fillet – about 350 gr.
• Onion – 60 gr.
• Fresh garlic – 3 cloves.
• Drain. butter – 70 gr.
• Cream, 20% fat - 200 ml.
• Fresh thyme – 15 gr.
• Wheat flour – 40 gr.
• Pepper and salt, dried herbs (dill, parsley).

Preparation

1. First, you should completely defrost the porcini mushrooms, and then finely chop them.
2. Garlic cloves and onions need to be peeled and chopped.
3. In a large saucepan, preferably with a massive bottom, melt the butter (butter). Place onions and garlic here for frying. When the vegetables turn golden brown, add wheat flour. After 2 minutes, remove the pan from the heat.
4. In another pan you need to boil chicken fillet(a little salt). During the cooking process, you should monitor the foam, which must be completely removed.
5. When the chicken fillet is cooked, you need to remove it and cut it into small pieces.
6. Now, you need to put porcini mushrooms in the warm broth and bring to a boil. After boiling, the mushrooms are cooked for about 30 minutes. After this period of time, onions, chicken fillet and garlic are laid out here. When the soup has cooled a little, grind it with a blender and add salt.
7. After adding thyme and pepper, the soup should be put on the fire again. Constantly stirring in one direction, the puree soup must be brought to a boil.
8. At the last stage, pour cream into the saucepan and stir everything carefully.

Puree soup with porcini mushrooms and canned beans

This creamy soup of frozen mushrooms (ceps) can be safely prepared during fasting. If your guests are vegetarians, then they will definitely like this puree soup.

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Porcini mushroom puree soup

Porcini mushrooms are a huge pantry useful vitamins and minerals. They can be used in various types: 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 very tender, creamy taste 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.

Cream of porcini mushroom soup with potatoes

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

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.

French Mushroom Puree Soup

Soup for real gourmets.

• 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

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.

Fresh porcini mushroom soup

Soup with the rich taste of fresh porcini mushrooms.

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

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. We put it in hot soup a piece of butter, and thinly sliced ​​poached mushrooms.

Cream of porcini mushroom soup with spinach

A tasty and healthy soup for the whole family.

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.

Cream of mushroom soup with blue cheese "Dor-Blue"

An unusual taste for connoisseurs of cheese and cream soups.

• 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.

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 grated cheese, salt pepper. Cook until cheese melts. Remove from heat and let stand for 20 minutes. When serving, garnish with tarragon and cheese.

Frozen porcini mushroom puree soup

Delicious soup made from inexpensive ingredients.

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.

Soup pureed porcini mushrooms and processed cheese

Quick and tasty soup.

• 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

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.

Cream soup of porcini mushrooms and chicken fillet

Hearty and rich puree soup.

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.

Soup – puree with porcini mushrooms and canned beans

Light and tasty puree soup.

• 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.,

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.

Cream soup of porcini mushrooms and champignons

Real mushroom taste, will not leave anyone indifferent.

• 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.

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.

Cream soup in a slow cooker

Quick and easy preparation.

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

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.

Cream of porcini mushroom soup with bacon

Rich, delicious soup with mushrooms and bacon.

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.

Capure

Cream of porcini mushroom soup with quail eggs.

• 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

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 more 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.

Cream soup with fresh and dried porcini mushrooms

An unusual combination of fresh and dried mushrooms.

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.

Cream soup of porcini mushrooms with truffle croutons

Soup with unusual croutons sprinkled truffle oil.

• 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.

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.

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Puree and cream soup from frozen mushrooms

Frozen mushrooms can be purchased at any time of the year and you can prepare a lot of tasty and healthy treats. For frying, the mushrooms are not defrosted, but immediately thrown into a heated frying pan. To cook, mushrooms need to be thawed, and only then can they be cooked.

Preparing mushroom puree soup does not take much time, so this recipe is perfect for daily menu. You can use any mushrooms - honey mushrooms, chanterelles or champignons. You can cook only one type of mushroom, or you can take assorted ones - if desired. Soup puree forest mushrooms– satisfying and aromatic dish, which will appeal to both adults and children.

Before preparing mushroom puree soup, you should prepare everything necessary products. Take a convenient bowl and put it in it required amount mushrooms and cover with cold water. While the mushrooms are defrosting, you will need to prepare the vegetables.

Peel the potatoes, wash them, chop them finely and cover with cold water.

Peel the carrots and onions and chop them as finely as possible.

Pour some vegetable oil into a frying pan and fry the onions and carrots.

Pour water or vegetable broth into a saucepan, bring to a boil, add potatoes and cook until tender.

Cut the defrosted mushrooms into small pieces, place in a frying pan and fry along with carrots and onions for several minutes.

When the potatoes are ready, add the fried vegetables and mushrooms to the pan. Cook the soup for a few more minutes, add salt and spices to taste, then remove from heat and cool slightly.

Using a blender, puree the soup and pour back into the pan.

Bring puree soup from frozen mushrooms to a boil, add a little fresh or dried herbs and remove from heat.

Making creamy soup from frozen mushrooms

Already on the basis of this dish you can prepare something else. original treat- cream soup. Fry a few tablespoons of flour in a dry frying pan until light coffee shade. Pour some water, milk or cream into a small bowl and heat over low heat. Gently pour flour into warm milk, mix well and bring to a boil. Received milk sauce Pour the puree into the soup, stir and simmer for a few minutes.

To decorate the cream of frozen mushroom soup, you can leave some fried vegetables or prepare croutons from white bread. Bon appetit!

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How to make delicious creamy frozen mushroom soup, recipe

Mushroom soups are not only very tasty, but also nutritious. One of the popular variations is cream of frozen mushroom soup, the recipe for which is presented in this article. This dish looks very appetizing, we advise you to try it!

Frozen mushroom soup

To prepare this soup, you can use absolutely any frozen mushrooms (champignons, chanterelles, porcini). This dish is suitable not only for everyday table, but also for a festive dinner.

• frozen mushrooms – 500 g
• flour - 3 tbsp. l.
• bread (white or black) – 200 g
• parsley
• vegetable oil– 2 tbsp. l.
• vegetable broth or water – 300 ml.

1. Finely chop the onion and carrots and fry them in vegetable oil.
2. Thaw the mushrooms. Place them in a saucepan and add the diced potatoes.
3. Place the fried onions and carrots into the pan and pour boiling water over everything.
4. Bring the soup to a boil, add herbs to it.
5. Blend the soup until pureed in a blender.

Cream of frozen mushroom soup

Delicious creamy soup made from frozen wild mushrooms is a favorite among young children. Therefore, every mother should learn how to cook this hot dish.

• chicken broth – 0.5 l
• frozen champignons – 500 g
• onions – 2 pcs.
• sunflower oil – 2 tbsp. l.
• flour – 2 tbsp. l.
• cream – 200 ml.
• spices (salt, pepper).

1. Defrost, wash the mushrooms well and cut them into pieces.
2. Chop the onion and fry it along with the mushrooms until golden brown.
3. Place the mushrooms in a blender, add chicken broth (1/3rd part) and grind the entire contents until creamy.
4. Melt the butter in a saucepan.
5. Fry a few tablespoons of flour in oil.
6. Combine the flour with the mushrooms, add the rest of the broth and bring it to a boil.
7. Add cream and cook for a few more minutes (5-7).

To taste, the soup can be served with croutons and herbs.

Today there are a wide variety of recipes for making mushroom puree soups. Do you want to please your family with a tasty and at the same time, easy and quick to prepare dish? Then be sure to prepare cream soup from frozen mushrooms.

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Recipes for porcini mushroom soups with cream

Any fruiting bodies can become the basis for making soups. However, it is the boletus mushrooms that will add sophistication to the first dish. And if you add cream to the soup, the end result will amaze you with its rich taste and aroma.

The proposed recipes for porcini mushroom soups with cream will help you decide and choose the one that will become yours. business card for a long time.

Mushroom soup made from fresh porcini mushrooms with cream

For fresh porcini mushroom soup with cream, it is better not to boil the main product, but to fry it in a frying pan with butter. Try pureeing the mixture to make a puree soup from it - it’s much tastier.

Chicken meat – 200 g;

Mushrooms – 200 g;

Butter – 50 g;

Garlic cloves – 4 pcs.;

Onion – 1 pc.;

Carrots – 2 pcs.;

Thyme and rosemary - 2 sprigs each;

Chicken broth – 700 ml;

Cream – 200 ml;

Bay leaf – 2 pcs.;

Flour – 1 tbsp. l.;

Celery stalks – 30 g;

Salt - to taste.

Creamy porcini mushroom soup is prepared in stages.

The mushrooms are cleaned, washed under the tap, cut into pieces and fried in oil for 20 minutes.

Vegetables are peeled upper layer, wash and sauté in oil until cooked.

Combine mushrooms with vegetables and add thyme and rosemary leaves.

Add chopped pieces to the mixture chicken meat, cover with a lid and fry for 10 minutes.

Sprinkle with flour, mix thoroughly to remove any lumps, add diced garlic, pour in broth and cream.

Simmer over low heat for 20 minutes, then add bay leaves and celery stalks.

Simmer for 10 minutes, remove celery, bay leaf, thyme and rosemary.

Using an immersion blender, puree the soup until smooth and add salt to taste.

Dried mushroom soup with cream

Due to its richness, dried porcini mushroom soup with added cream has a large number of fans.

• Dried mushrooms – 100 g;
• Potatoes – 5 pcs.;
• Onion – 2 pcs.;
• Cream – 200 g;
• Butter – 2 tbsp. l.;
• Salt and ground black pepper;
• Parsley.

Wash the mushrooms and add warm milk and leave overnight for swelling.

cut small pieces, place in a frying pan heated with oil and fry until golden brown.

Peel the onion, cut into cubes and add to the mushrooms, continue frying for another 10 minutes.

Pour 1.2 liters of water into the pan, let it boil and add the peeled and cut into strips potatoes.

Add salt to taste and cook until half cooked, about 15 minutes.

Add the mushrooms and onions to the potatoes, stir and continue cooking the soup for 15 minutes over low heat.

Pour in the cream, add ground pepper and salt. If necessary, add salt, add chopped herbs and cook for 5 minutes.

Excellent taste Porcini mushroom soup with cream will be appreciated not only by you, but also by your guests.

Delicious frozen porcini mushroom soup with cream

Next recipe Cream soup is made from frozen porcini mushrooms. Try it and you will see how appetizing and tasty it turns out.

Mushrooms – 500 g;

Chicken broth – 500 ml;

Water – 1.5 l;

Potatoes – 5 pcs.;

Flour – 4 tbsp. l.;

Milk – 100 ml;

Cream – 100 ml;

Onions and carrots - 1 pc.;

Butter – 4 tbsp. l.;

Mushroom seasoning – 1.5 tbsp. l.;

Ground black pepper and salt;

Dill and parsley - 1 tbsp. l.

1. Thaw the mushrooms and place them in a dry, hot frying pan.
2. Fry over medium heat for 10-15 minutes and add oil, continue to fry for another 15 minutes.
3. Peeled potatoes are cut into cubes and placed in a saucepan with broth and water, boil for 15 minutes.
4. The mushrooms are transferred to the potatoes and allowed to boil for 15 minutes.
5. Onions and carrots are peeled from the top layer, finely cut into cubes and fried in oil for 10 minutes.
6. Transfer to a saucepan with the total mass and boil for 5-8 minutes.
7. Whisk the milk, cream and flour until smooth, pour into the soup and whisk a little.
8. They pour it in mushroom seasoning, ground pepper and add salt if necessary.
9. Let it boil for 5 minutes, add chopped herbs and turn off the stove.

Cream soup of porcini mushrooms with cream and melted cheese

To prepare creamy porcini mushroom soup with cream, you can take additional ingredient– processed cheese, which will change the taste of the final dish and make it even richer.

• Fresh mushrooms – 500 g;
• Onion – 3 pcs.;
• Mushroom broth – 300 ml;
• Garlic – 4 cloves;
• Cream – 200 ml;
• Processed cheese – 100 g;
• Italian herbs – 2 tsp.
• Olive oil – 30 ml;
• Salt.

We suggest preparing mushroom soup from porcini mushrooms with cream and melted cheese according to the following step-by-step description:

1. Pour oil over peeled mushrooms, mix with crushed garlic, Italian herbs and onion cut into thick half rings.
2. Turn on the oven and bake the mushrooms at 200°C for 30 minutes.
3. Remove the mushrooms and onions, puree them in a blender and add a small amount of mushroom broth.
Mushroom soup recipe from dried mushrooms Vegetable soup recipe dietary simple

Step-by-step recipes for preparing a delicious and aromatic creamy porcini mushroom soup with cream

2017-11-01 Natalia Danchishak

Grade
recipe

5675

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

6 gr.

13 gr.

Carbohydrates

9 gr.

180 kcal.

Option 1. Classic recipe for creamy porcini mushroom soup

The white mushroom is the most delicious. It has a unique aroma. It is fried, stewed and cooked various dishes. Particularly successful are pureed soups made from fresh, dried or frozen boletus mushrooms.

Ingredients

• heavy cream- stack;
• fresh porcini mushrooms - 400 g;
• salt;
• dried boletus - 150 g;
• spices;
• vegetable oil - 20 ml;
• butter - a small piece;
• boiling water - 200 ml;
• onion - head;
• liter of filtered water;
• garlic - clove;
• two potatoes;
• mustard seeds - 5 g.

Step-by-step recipe for creamy porcini mushroom soup

Place the dried mushrooms in a deep bowl, add boiling water and soak for 20 minutes.

We clean fresh boletus mushrooms from debris and dirt, wash them and cut them into medium pieces. Chop the peeled onions. Peel, wash and chop potatoes small cubes. Peel a clove of garlic and finely chop it.

Pour vegetable oil and butter into a thick-bottomed pan. We bet on medium heat and reheat well. Add garlic, onion and mustard seeds to the oil mixture. Cook, stirring, until the onion is soft. Add fresh mushrooms and simmer until all the moisture has evaporated.

Add to stewed mushrooms, soaked dried and potatoes. Season with spices, salt, and fill with purified water. Place over moderate heat and cook until the potatoes are soft. Take a glass of broth from the pan. Pour in the cream and grind everything with an immersion blender until pureed.

When cooking soup, do not overuse spices, as porcini mushrooms have their own strong, specific aroma. At the end you can add chopped herbs. Too much thick soup dilute with broth to desired consistency.

Option 2. Quick recipe for creamy porcini mushroom soup

Boletus soup puree turns out to be very aromatic and has a refined taste. This recipe makes it easy and quick to prepare.

Ingredients

• frozen porcini mushrooms - 400 g;
• sea ​​salt;
• two small onions;
• freshly ground black pepper;
• a quarter stick of butter;
• heavy cream - a glass;
• chicken broth - half a liter.

How to quickly prepare creamy porcini mushroom soup

Thaw the mushrooms, rinse thoroughly and remove excess moisture. Grind. Wash and chop the peeled onions.

Melt the butter in a frying pan, add the onion and fry it until transparent. Now add the mushrooms and fry, stirring constantly, for five minutes.

Pour the broth into the pan, place the fried mushrooms in it. Cook for a quarter of an hour over moderate heat. Then, using a blender or food processor, puree. Return to the fire and boil. Pour in the heavy cream, salt and pepper and cook for another five minutes.

Cut all ingredients into equal slices so they cook evenly. Serve the creamy soup with croutons or garlic croutons. When serving, put a little butter on the plate, this will make the taste of the soup even more delicate.

Option 3. Porcini mushroom soup with cream and cheese

Cheese will make the taste of boletus soup puree even richer and more original. It can be any kind hard cheese, either soft melty or creamy.

Ingredients

• three potato tubers;
• sea ​​salt;
• bacon - slice;
• broth or filtered water - three liters;
• processed cheese - 100 g;
• spices;
• porcini mushrooms - 300 g;
• butter;
• cream - 200 ml;
• flour - 50 g;
• two onions;
• carrot.

How to cook

Peel, wash and cut each potato tuber into four parts.

Boil filtered water or broth and place the potatoes in the pan. Peel, wash and cut the carrots into circles. Send after the potatoes. Salt and add bay leaf.

Clean the mushrooms from dirt and debris. Place in a separate pan, cover with drinking water and boil until tender. Drain in a colander. Cool the boletus slightly and cut into thin strips. Place the mushrooms in a frying pan and fry, stirring, for seven minutes. Place on a deep plate.

Finely chop the peeled onion. Cut the bacon into thin strips. Place them in a separate frying pan, add the onion and fry until lightly browned. Transfer to a plate with mushrooms.

Grind the processed cheese on a grater with small holes. Remove the vegetables from the broth and add to the mushrooms. Place grated processed cheese into it and stir until it is completely dissolved.

Melt butter in a frying pan. Add flour and fry until lightly browned. Pour in the cream, stirring vigorously, boil and cook for five minutes. Grind all ingredients using a blender, place in cheese broth. Send it here too cream sauce. Season with spices and salt, boil and cook for a few more minutes.

Prepare the soup just before serving. It is advisable to eat the dish fresh; the next day it will not be as tasty, and the pureed food will settle. To make the processed cheese easier to grate, place it in a freezer. Soft cream cheese spoon into broth.

Option 4. Porcini mushroom soup with potatoes and cream

Potatoes will make the dish not only tasty, but also very filling. It turns out quite thick. The puree soup can be brought to the desired consistency using broth or cream.

Ingredients

• six large fresh boletus;
• vegetable oil - 40 ml;
• potatoes - four tubers;
• carrot;
• semolina - 50 g;
• onion head;
• purified water - half a liter;
• heavy cream - one and a half cups.

Step by step recipe

We clean the porcini mushrooms from debris and dirt. Wash well and chop into small pieces. Peel the carrots and onion and chop them as finely as possible.

Heat the vegetable oil in a frying pan. Place the vegetables in it and sauté for four minutes, stirring constantly.

Peel the potato tubers and cut into small pieces. Transfer the fried vegetables into a pan, add potatoes.

Add a little more oil to the pan and fry the mushrooms in it, stirring constantly, for about 20 minutes.

Pour the fried vegetables with filtered water and cream. Stir and cook until the potatoes are soft. Then add semolina and cook for another five minutes. Pour the soup into a blender container, add salt and season with spices. Grind everything until smooth. Return to the pan and put on fire. Bring to a boil.

The puree soup will be less caloric if you do not fry the mushrooms. Dried boletus Be sure to soak for at least half an hour.

Option 5. Porcini mushroom soup with cream and eggs

Delicate, creamy, incredibly aromatic cream of porcini mushroom soup will not leave anyone indifferent.

Ingredients

• 600 g fresh or frozen porcini mushrooms;
• two chicken eggs;
• 100 g butter;
• 50 g flour;
• liter of homemade milk;
• carrot;
• stack heavy cream;
• onion - head.

How to cook

We clean fresh mushrooms from dirt, wash them thoroughly and chop them thin slices. The frozen product is completely defrosted and squeezed out. We twist the boletus mushrooms through a meat grinder.

We clean the carrots and onions, wash them and finely chop them. Place two tablespoons of butter in a frying pan and melt over moderate heat. Add chopped mushrooms and chopped vegetables and simmer, stirring occasionally, for about forty minutes.

Melt the rest of the butter in a saucepan, add flour and fry it until golden brown. Carefully pour in the milk, thoroughly rubbing the lumps. Bring the mixture to a boil.

Place the stewed mushrooms and vegetables into the pan. Combine the cream with the eggs and beat well with a whisk. Pour in the creamy egg mixture in a thin stream. Season with pepper and salt. Bring to a boil and remove from the stove.

You can puree the soup using a blender, food processor or masher. When serving, you can garnish the soup with sprigs of herbs and slices of porcini mushrooms.