Step-by-step recipe for making mashed potato soup with champignons.

potatoes - 6-7 pcs.,

champignons – 300-400 gr.,

cream 20% – 200 ml.,

onion – 1 pc.,

butter – 40 gr.,

There are many recipes for creamy soup. differs from ordinary soups in that all products are ground into puree. Puree soup provides long-lasting saturation and is perfectly digestible. Each housewife prepares this dish according to her own recipe. We bring to your attention a step-by-step photo recipe for making mashed potato soup with champignons.

How to prepare mashed potato soup with champignons?

- This is a tasty and healthy first course. The main advantages of this puree soup are that it is prepared quickly and does not require special culinary skills.

Use our photo recipe and you will be delighted with such a simple and tasty dish.

Making mashed potato soup with champignons.

In order to make mashed potato soup with champignons, you need to peel the potatoes, rinse them under running water and cut them into cubes.

Then put the potatoes into a saucepan and add water. Salt the water and set to cook. Add enough water to cover the potatoes completely.

Next, you need to wash the mushrooms, peel them and chop them coarsely.

Peel the onion, rinse under running water and finely chop.

Then melt the butter in a frying pan.

Add chopped onion to the pan and fry it until golden brown.

Then add the mushrooms, cut into large pieces, to the onion and lightly fry.

To garnish the soup, place a few slices of mushrooms in a bowl.

When the potatoes are ready, add the fried onions and mushrooms to the pan and cook a little more, stirring occasionally for 5-7 minutes.

Next, you need to drain the broth from the pan into a separate bowl.

Beat potatoes with mushrooms in a blender.

After this, you need to add broth to the resulting puree and mix. You need to add until the puree becomes thinner, to the consistency you need. Then you need to put the pan with the puree soup on the fire and heat it, stirring constantly.

For the recipe with photos, see below.

My husband loves mushroom soups, and so do I! We have already prepared as well. It also turns out very tasty. You can fantasize as much as you like on the topic of puree soups, slightly changing the composition of the dish, and in the end you will get a completely new taste!

Adherents of vegetarianism will certainly appreciate the pleasant taste of the tender. And today I present a recipe for a very tender and flavorful mashed potato soup with mushrooms. I am sure that both children and adults will appreciate this soup. This soup is best served with homemade croutons.

How to make mashed potato soup with mushrooms

Preparing the soup is not difficult. For quick and high-quality pureeing, I recommend using an immersion blender. What ingredients are needed to make mashed potato soup?

• 5-6 large potatoes;
• 1 large onion;
• 1 small zucchini;
• Bay leaf;
• 400 g fresh champignons;
• 1 glass of full-fat milk or cream;
• 2 tbsp. spoons of flour;
• salt and black pepper to taste;
• 2 tbsp. spoons of vegetable oil;
• a couple of pinches of dried dill or fresh herbs.

Peel, wash and cut the potatoes and zucchini for soup into large pieces. We also clean, rinse and cut the onions into larger pieces. Place pieces of potatoes, zucchini and onions into a 4.5-liter pan, add bay leaves and black peppercorns, fill half the pan with water and put on fire. Cook vegetables until soft, stirring occasionally and removing noise.

In order for our creamy soup with mushrooms It turned out even tastier, we will cook the mushrooms separately and will not puree them at the end. Wash fresh champignons and cut into slices. Heat the sunflower oil in a frying pan and fry the mushrooms in it for 5 minutes. Then add flour to the mushrooms and stir, pour in milk or cream and simmer for a couple more minutes in a frying pan, stirring constantly.

Remove the pan with vegetables from the heat, remove the bay leaf and pepper. Using an immersion blender, turn the vegetables and broth into a liquid puree. Pour the contents of the frying pan into the pan (mushrooms in milk sauce). Mix everything well, add salt, ground pepper, fresh or dried herbs to taste. Serving mashed potato soup on plates, do not forget to put a bread bowl with homemade croutons on the table. Bon appetit!

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Creamy mushroom soup with potatoes is a dish that has a pleasant texture and delicate creamy taste. It will remind you of the autumn aroma of wild mushrooms.

You can use fresh, peeled, dried or frozen mushrooms; the taste of the finished dish will not change in any way. The only thing is that if you choose dried ones, you will have to allocate a little more time for preparation - before frying, you will need to soak them for several hours, and then drain off the excess water and rinse them again. Frozen mushrooms can be fried without first defrosting, you just need to stir them more often and leave the lid open to evaporate excess moisture.

The recipe for pureed potato and mushroom soup is universal because it does not tie the housewife to a specific list of products. So, for example, to reduce the viscosity of the soup, you can reduce the amount of potatoes, and add chicken breast for nutritional value. Replace the cream with whole milk. In this case, the calorie content of the dish will decrease. You can also make a completely lean potato and mushroom soup. Simply remove the butter and cream and use water or vegetable broth to thin it.

Ingredients

Servings: – +

• mushrooms 500 gr
• potato 4 things
• onion 1 PC
• carrot 1 PC
• water or broth 900 ml
• cream 200 ml
• processed cheese 4 things
• butter 20 gr
• vegetable oil20 gr
• spices to taste
• croutons, parsley optional

Calories: 54 kcal

Proteins: 2 g

Fats: 2.1 g

Carbohydrates: 7.3 g

40 min. Video recipe Print

First of all, to prepare cream of mushroom soup with potatoes, you should clean all the ingredients and rinse them thoroughly under running water. Then cut the potatoes into large pieces, add water or meat or vegetable broth prepared in advance and put on fire.

While the potatoes are boiling, you need to finely chop the onions and carrots. Fry the onion in butter and vegetable oil until translucent. Then add the carrots, stir and fry the vegetables for 5 minutes with the lid closed.

In a separate frying pan, fry the mushrooms in a small amount of vegetable oil. They must be placed in the pan carefully to avoid splashing. During the cooking process, the mushrooms are fried to approximately half their original volume. Don't be scared, this is normal.

Before the final stage, when the onions and carrots are ready, you need to add cream to them. Then stir and continue frying for about 5 minutes.

When all the ingredients are ready - the potatoes are boiled, the mushrooms and vegetables are fried separately, you need to carefully combine the contents of the pan with the potatoes and broth.

Before you start whipping the puree soup, you should add pieces of processed cheese to the pan. It will give the dish an extra creamy note. Use a blender to blend the cream of mushroom and potato soup carefully so as not to burn yourself. If the resulting consistency is not satisfactory, you can either add broth or milk, or, conversely, keep the pan on the fire for some time to evaporate excess moisture.

Decorating the finished dish will not be difficult if you used fresh mushrooms when preparing the cream of mushroom soup - just take a few small mushroom slices and fry them in a dry frying pan.

If you have chosen dry or frozen semi-finished products, it will be much more aesthetically pleasing to sprinkle the dish with fresh herbs, throw in a few crackers or pour a little cream on it. White bread croutons, fried with salt or toasted in the oven, are an ideal addition.

It is also necessary to remember that creamed mushroom soup with potatoes, despite its consistency, is not recommended for children if the child is under three years old.

Most adults do not perceive mashed potato soup (cream soup) as something serious; many take this dish as a type of baby food. However, this is just a misconception, because pureed soup prepared according to a simple recipe will become a complete and appetizing first course for every family member. With a delicate flavor and an enveloping, thick texture, this easy-to-prepare dish literally works wonders and can satisfy the needs of the most discerning gourmets.

Everyone knows about the property of potatoes to boil well both in water and in milk, so pureed soup from them can be prepared using any base. It can be meat, chicken or fish broths, vegetable and mushroom broths or milk. It is acceptable to use a base of bouillon cubes in recipes. The taste of the dish will be much softer and the consistency more tender if you add cream and milk to its base. A very tasty, nutritious and at the same time dietary soup is based on chicken or turkey broth with low-fat cream.

Having decided to make mashed potato soup, you can edit the recipes based on personal preferences, without being afraid to experiment with the ingredients. When potatoes are the main component of a dish, any addition will be quite harmonious. For example, this soup with potatoes and carrots has a brighter color, a sweetish taste with a hint of carrot aroma. And if you serve fragrant garlic croutons with a hot dish, it will not only warm you up in cold weather, but will also help prevent colds.

A few easy recipes

There are many recipes for making such soups. They contain various combinations of vegetables with mushrooms, cereals, meat, fish, and various types of cheeses. However, mashed potato soups are considered the most popular.

Simple with potatoes

You can use regular chicken or meat broth as the basis for this dish, which will make the dish more satisfying.

Required products:

Making pureed potato soup is very simple. This is done like this:

1. Cut the peeled and washed vegetable into small slices and boil until half cooked in broth or water, adding a little salt.
2. Whip the cream with the egg white, first separating it from the yolk and pour the mixture into the potatoes.
3. Bring the vegetable to readiness and puree in a blender.

Serve the finished dish sprinkled with chopped herbs and crackers.

Mushroom soup from A. Skripkina

Champignons in this recipe can be quite successfully replaced with any mushrooms.

Required components:

Prepare potato puree soup with mushrooms as follows:

The potatoes need to be boiled, pour the broth into a separate cup, and chop using a blender. Cut the carrots and onions into cubes, and the champignons into arbitrary slices. Fry the mushrooms for about 8 minutes. Separately, sauté the onions and carrots until soft. Combine champignons with whipped potatoes, fried vegetable cubes and add broth. Mix everything thoroughly and bring to a boil.

Garnish the finished dish with herbs and serve with fried croutons.

Cheese with croutons

Preparing this delicious dish will take the hostess no more than an hour, but will delight guests and household members with an unforgettable taste. And if you don’t take meat broth as a basis and don’t add smoked meats, even the most convinced vegetarians will be delighted.

List of ingredients for soup:

Garlic croutons go great with this dish. For them you need to take:

4 slices of bread;

1 large clove of garlic;

salt pepper;

1.5 tsp. sweet ground paprika;

2 tbsp. l. olive oil.

To decorate the finished dish, you can take any greens; onions and slices of pork (bacon).

Peel and wash all vegetables. Finely chop half the garlic and leeks and sauté in butter over very low heat. Coarsely grate the carrots and fry them along with the garlic and onions. Cut the peeled sweet peppers and celery into equal medium cubes. Fry a little, adding bay leaf.

Put water (or broth) on the fire for the soup base. Cut the potatoes into small equal cubes and add them to the boiling base along with the fried roots and vegetables. Season everything with pepper, add a little salt and cook for 20 minutes at low boil.

While cooking, prepare croutons: Dry the bread slices in a toaster or oven, and then rub with the remaining garlic. Cut the fragrant bread into small cubes, sprinkle with paprika, pepper, and salt. Fry the croutons in heated olive oil, stirring constantly so as not to burn.

Cut the onion into thin rings, dip in flour and fry in butter until golden brown.

Cut the bacon into strips and fry until crispy.

Drain the broth from the soup into a separate cup and puree the vegetables in a blender.

Add broth to the resulting mass to make a puree similar in consistency to liquid sour cream.

Add grated cheese to this puree and simmer on low heat. Stir constantly and vigorously until the cheese is completely dissolved.

It is better to serve the dish in portions, garnish with fried onion rings, slices of crispy bacon and chopped herbs, and place the croutons on a common plate.

Vegetable with zucchini

Preparing this amazing tasting soup will take about half an hour and does not require much effort. And during Lent, such a dish will become simply irreplaceable.

Necessary products (for a 3-liter saucepan):

Cut the onion into several large pieces and simmer in a saucepan in sunflower oil, cover with a lid and set the heat to moderate.

Cut the carrots into arbitrary slices and simmer with the onions. Cut the zucchini into large pieces and add to the pan with the carrots and onions. Mix everything well and continue simmering, covering the pan with a lid. Coarsely chop the peeled potato tubers and add to the vegetables.

Fill the food with water 20 cm above the level of the potatoes. Salt everything, mix and cook until the food is completely cooked. Grind the prepared vegetables in a blender and bring to the desired thickness, adding boiling water.

Taste and, if necessary, add salt and spices. Bring the resulting mass to a boil over low heat and add chopped herbs and onions. It is advisable to serve the finished cream soup with white croutons or black bread croutons.

With chicken and potatoes

Dietary mashed potato soup, the recipe of which does not contain a drop of oil, but only white poultry meat.

Required components:

Place the chicken fillet in 2 liters of boiling water and cook for about a quarter of an hour, skimming off the foam if necessary. Peel the vegetables, cut into slices, and cook with the meat until cooked. Pour the resulting broth into a separate bowl, and grind the vegetables and chicken fillet in a blender.

Dilute the resulting puree with broth and, stirring, bring to a boil. Serve the finished dish in portions, decorated with grated cheese, chopped herbs and croutons.

With peas and smoked meats

Very tasty, aromatic, and most importantly, hearty pea soup that will not leave anyone indifferent. The seared brisket and pork ribs pair beautifully with the tender texture of the dish.

Required Products:

• 0.3 kg smoked pork ribs;
• 0.2 kg bacon or brisket;
• 1 medium carrot;
• 0.2 kg of dry peas;
• 1 onion;
• 3 potato tubers;
• 3 tbsp. l. sunflower oil;
• herbs, spices and salt - to taste.

Rinse the ribs and add 2 liters of cold water and cook for about half an hour. Cool the finished ribs and divide the meat into small pieces. Wash the peas and cook in the broth left over from the ribs. Cut the potatoes into small cubes and send them to the peas a quarter of an hour after the broth boils. If necessary, add salt and your favorite spices.

Finely chop the carrots and onions, fry until soft and add to the potatoes and peas. Cut the brisket or bacon into strips and fry along with the meat from the ribs until golden brown. There is no need to add oil: the meat will release enough fat. When the potatoes and peas are ready, puree the soup with a blender, and then mix the mixture with the fried meat.

​The finished soup needs to sit for about a quarter of an hour, and then it can be served, garnished with fresh herb leaves.

With porcini mushrooms in a slow cooker

To make amazingly delicious potato soup in a slow cooker, you will need a maximum of one hour and a minimum of effort. But a delicious lunch or dinner for the whole family will be provided.

Required Products:

Grate all vegetables through a coarse grater. Rinse the mushrooms well. Coarsely grate 3 of them. For decoration, leave one and cut the rest into 4 pieces.

Fry vegetables with grated mushrooms in 2 tbsp. l. butter, placing everything in a multicooker bowl and setting the “BAKING” mode for 10 minutes. Mix water with milk and add to the fried vegetables along with quartered mushrooms. Add salt and spices.

Mix everything well and cook in the “Multi-cook” mode for about a quarter of an hour. After this, add semolina to the soup, stirring vigorously. Cook for another 2 minutes without changing the mode and stirring. Cut the remaining mushroom for decoration into small slices and fry until golden brown.

Cover the finished soup and let it brew for a while. Serve the dish in portions, garnished with mushrooms and sprigs of fresh herbs.

After the first serving of this soup, everyone will be able to fully appreciate all its advantages. A hot, tender dish with an enveloping texture, simple and quick preparation, availability of the necessary ingredients - these are already enough reasons to include pureed soups in the diet of the whole family. However, there are at least three more reasons why recipes for pureed soups should always be on hand.

Puree soups will appeal not only to adults, but also to children, especially those who do not like to eat regular soups with whole pieces of vegetables for lunch. For many mothers, these recipes become a real godsend, because the problem of feeding the “little one” disappears by itself after the first serving.

They are convenient to take with you. Ideal at work or on the road, where you often crave hot home-cooked food. Simply pour fresh soup into a thermos, and a complete lunch will be provided. Just pour it into a mug and enjoy. In addition, this option is much healthier than store-bought synthetic soups, which are “brewed” with boiling water.

The taste of ordinary mashed potato soup is quite simple, but if you cook it constantly, changing the accompanying ingredients, the dish can turn into a delicious treat. You can serve hot soup, sprinkling a portion with grated cheese, garnishing with slices of fried bacon or shrimp. There are no strict technological maps for such a dish, so you can experiment with it, adding ingredients to your taste.

Attention, TODAY only!

Step 1: prepare the mushrooms.

First, rinse the champignons well under running warm water and place on a cutting board. Using a knife, cut the ingredient into small pieces and immediately transfer it to a clean plate.

Step 2: prepare the onion.

Using a knife, peel the onion. Afterwards, rinse the component well under running water and place it on a cutting board. Using the same sharp tool, finely chop the vegetable into cubes no more than 1 centimeter. Transfer the processed ingredient to a free plate.

Step 3: prepare the potatoes.

Using a knife, peel the potatoes and then rinse them thoroughly under running warm water. Attention: In order for us to get a delicious puree soup, we need to take potatoes of such varieties that boil well and the puree is obtained without lumps. Otherwise, the dish may simply not turn out. So, on a cutting board, cut the vegetable into small pieces, but at the same time, so that they are not very small. Afterwards, transfer the crushed component into a medium saucepan and fill it with plain water, so that the water completely covers the potato pieces. Place the container on high heat, and after the water boils, turn the heat to a little less than medium. After salting the potatoes a little, mix everything well with a tablespoon, cover the pan with a lid and cook the ingredient for 25-35 minutes. Important: The cooking time for potatoes may vary depending on the type of vegetable. Therefore, from time to time we check the component with a fork. If the potato pieces are already soft and boiled, it means the potatoes are cooked and you can turn off the burner. Then, holding the pan, slightly open the lid with oven mitts and completely drain the water. Using a potato masher, mash the potatoes to a puree consistency and set the processed vegetable aside for now.

Step 4: fry the chopped vegetables.

Place the finely chopped onion in a frying pan with a small amount of vegetable oil and set the heat to slightly less than medium. While constantly stirring the component with a wooden spatula, fry the vegetable until a soft golden crust forms. After this, add chopped champignons to the fried onions and add a little salt to the ingredients. Mix everything well with a spatula and continue to fry the vegetables until all the mushroom liquid has completely evaporated. Then turn off the burner and let our frying cool a little.

Step 5: prepare mashed potato soup with mushrooms.

Place the fried vegetables in a blender bowl and grind the ingredients in Turbo mode until a homogeneous mass is formed. It will take us all the maximum 30 seconds. Then we transfer the onion and mushroom puree into crushed potatoes, pour the cream into the pan, salt and pepper the ingredients to taste. Again, mix everything well with a blender on the same mode and then put it on medium heat. Stir the dish with a tablespoon from time to time. As soon as the puree soup begins to boil, immediately turn off the burner. Attention: Do not boil the soup under any circumstances, but only bring it to boiling temperature. In another case, the dish may simply not turn out and your work will go down the drain.

Step 6: Serve the mashed potato soup with mushrooms.

Immediately after preparation, the puree soup can be served. But the dish will be even tastier if you add finely chopped greens to it just before serving. And to do this, simply rinse the parsley and dill under running water and chop the components on a cutting board using a knife. How delicious and aromatic this mashed potato soup with mushrooms is! The main thing is that it is not only an appetizing lunch for both adults and children, but also very healthy, especially for those who have stomach problems. After all, it envelops the walls of the stomach and leaves you feeling full for a long time. You can even eat it without baked goods. Enjoy your meal!

- – If the puree soup turns out to be very thick before cooking, do not be upset. Just add a little boiled water to the container, or even better, the liquid remaining after boiling the potatoes. Mix everything well with a tablespoon, put the dish on medium heat and wait until it starts to boil.

- – Reheat the mashed potato soup in the microwave or on the stove over low heat, but only until it boils.

- – If you don’t have a blender at hand, don’t worry. A regular meat grinder with a fine grid would be an excellent replacement for this equipment. To do this, grind the ingredients one by one in a meat grinder and then follow the same recipe scheme.

- – When choosing mushrooms, it is best to take champignons, as they are more aromatic and tender, and are suitable for this puree soup.

- – For a rich aroma, you can add other seasonings to your dish to suit your taste. For example, mushroom spice, dried coriander, as well as Khmeli-Suneli spice.

- – If you want small pieces of mushrooms to float in the dish, then it is better to grind the frying in a blender bowl at 3-5 speeds, since the Turbo mode turns any food into puree.