Mushroom soup puree from mushrooms: fresh, frozen, dried

Honey mushroom soup is a gourmet French dish that can be tasted in expensive restaurants. But it is easy to cook at home if you follow all the tips and recommendations.

How to cook honey mushroom soup

For cooking, you will definitely need an immersion blender, since without it it will not be possible to achieve the necessary smooth consistency of mashed soup.

Depending on the recipe, mushrooms are cooked together with vegetables or separately. Chicken and seafood added to the composition help to make the puree soup more rich and nutritious.

Soup-puree from frozen mushrooms

Frozen mushrooms are a good opportunity to cook a full fragrant lunch at any time of the year. Freezing preserves in honey mushrooms a special forest flavor, delicate aroma, as well as almost all vitamins and nutrients. Freezing is subjected not only to the boiled product, but also to raw forest fruits. In the first case, after thawing, the mushrooms are immediately added to the soup puree, in the second, they are pre-boiled for a quarter of an hour in salted water.

For mushroom soup-puree from frozen mushrooms you will need:

• frozen mushrooms – 300 g;
• greenery;
• chicken stock – 500 ml;
• salt;
• crackers;
• cream – 150 ml;
• dry white wine – 80 ml;
• melted butter – 40 ml.

How to cook:

1. Pour oil into a saucepan. Place frozen food. If the caps are too large, then you must first cut them into pieces. Turn on medium fire. Simmer until mushrooms are completely thawed.
2. Pour in the wine, then the broth and cream. Salt and mix.
3. Boil and immediately beat with a blender. Serve with chopped greens and crackers.

Soup-puree from dried mushrooms

Caring housewives prepare dried mushrooms for the winter. Before cooking, they are soaked in cold water for at least three hours or overnight. If you need to speed up the process, then you can pour the dried product with boiling water for half an hour. The water in which the mushrooms were soaked is used to cook the soup-puree. When draining, you need to carefully pour the liquid into the pan so that the sediment does not get into the dish. If this is not done carefully, then you can strain the broth through a sieve.

Required:

• dry mushrooms – 70 g;
• potatoes – 120 g;
• water – 2 l;
• sour cream;
• onion – 160 g;
• Shrimp – 200 g;
• salt;
• carrots – 160 g;
• flour – 40 g;
• bay leaf – 1 pcs .;
• butter;
• black pepper – 5 peas.

How to prepare:

1. Boil water and add dried mushrooms. Leave for half an hour.
2. Chop the onion. Grate carrots. Pour in oil and fry until golden brown. Add flour. Stirring constantly, cook for three minutes.
3. Boil water for soup puree. Introduce mushrooms.
4. Add shredded potatoes. Cook 20 minutes.
5. Cut the peeled shrimp into pieces and fry for four minutes.
6. Throw in vegetables. Cook for a quarter of an hour. Add shrimp and bay leaf. Cook for five minutes. Sprinkle peppercorns. Boil 10 minutes. Salt and beat with a blender.
7. Serve with sour cream.

Cream soup from fresh mushrooms

Harvested mushrooms can not be stored in the refrigerator for a long time. It is best to immediately cook a fragrant puree soup. If this is not possible, then mushrooms can be stored for no more than two days.

Forest fruits need to be sorted out. Throw away spoiled and worn by insects. Remove dirt and rinse. If a lot of garbage has accumulated on the hats, which is difficult to remove, then you can put the mushrooms in water for two hours, and then rinse. Large specimens should be cut into pieces. Then pour the product with water, salt and boil for a quarter of an hour. It is better to drain the broth, because during the cooking process, the water draws out the accumulated harmful substances from the mushrooms.

Required:

• fresh mushrooms – 500 g;
• black pepper;
• water – 2 l;
• salt;
• processed cheese – 400 g;
• dill;
• potatoes – 650 g;
• parsley;
• onion – 360 g;
• sunflower oil;
• carrot – 130

How to prepare:

1. Place the cheese in the freezer for 20 minutes. This preparation will greatly facilitate the grinding process.
2. Boil the peeled forest fruits for a quarter of an hour. The water must be brackish.
3. Cut the potatoes into cubes, chop the onions, and grate the carrots.
4. Send potatoes to mushrooms. Cook until half cooked.
5. In a saucepan, fry the onions with oil. When the vegetable becomes rosy, add carrot shavings and sweat until golden brown. Send to broth.
6. Grate the chilled cheese on a grater and pour over the rest of the products. Salt and pepper. Stir constantly until the cheese is completely melted.
7. Turn off the heat and insist under a closed lid for seven minutes. Beat with a blender. Sprinkle with chopped herbs.

Mushroom Soup Recipes

Mashed mushroom soup is prepared with cheese, chicken, milk or cream. The dish is valued not only for its high taste, but also for its great benefits for the body. You can cook soup not only during the period of mushroom picking, but also in winter from dried or frozen fruits.

Mashed mushroom soup with cream

Mushroom soup puree from mushrooms with cream turns out to be especially tender and homogeneous.

Required:

• mushrooms – 700 g;
• salt;
• potatoes – 470 g;
• water – 2,7 l;
• pepper;
• onion – 230 g;
• low-fat cream – 500 ml;
• Butter – 30

How to prepare:

1. Sort, rinse and boil for 20 minutes in salted water mushrooms. Throw away in a colander. Save the broth.
2. Chop the onion. Melt the butter in a saucepan. Throw in a vegetable. Fry until transparent.
3. Add chopped mushrooms. Stir. Simmer for two minutes, stirring constantly.
4. Throw in diced potatoes. Pour in water and broth. Boil. Sprinkle with pepper and salt. Turn on medium heat and cook until done.
5. Beat with a blender. Rub through a sieve. This procedure will make the consistency of the dish more tender and velvety.
6. Put back on fire. Pour in cream. Mix.
7. Salt. Warm up stirring constantly. Once bubbles begin to appear on the surface, remove from heat. Serve with greens.

Mashed mushroom soup with milk

The recipe with a photo will help you prepare the perfect mushroom soup puree the first time.

Required:

• boiled mushrooms – 500 g;
• salt;
• chicken stock – 500 ml;
• black pepper;
• potatoes – 380 g;
• vegetable oil;
• milk – 240 ml;
• flour – 40 g;
• onions – 180 g.

How to prepare:

1. Cut large hats into pieces. Place in saucepan. Add oil and simmer on a minimum flame for a quarter of an hour.
2. Separately, boil the potatoes cut into pieces.
3. Pour the chopped onion into the pan and fry with the addition of oil until golden brown.
4. Place potatoes in a saucepan. Pour in the broth. Boil.
5. Add fried vegetables.
6. Mix flour with milk. Add salt, then pepper. Pour into soup.
7. Boil for 20 minutes on a minimum flame. Beat with a blender.

The finished dish is beautifully served, decorated with small whole mushrooms and chopped herbs.

Cream soup with mushrooms and melted cheese

Mushroom cream soup from mushrooms will be a great addition to dinner. The dish has an amazingly harmonious taste and satisfies hunger well.

Required:

• cream – 320 ml;
• mushrooms – 300 g;
• black pepper – 5 g;
• water – 1 l;
• processed cheese – 100 g;
• potatoes – 450 g;
• salt;
• onions – 370 g.

How to prepare:

1. Clear honey mushrooms. Pour in water and boil for a quarter of an hour. Get the mushrooms.
2. Add the diced potatoes and onions to the broth.
3. Boil until half cooked. Bring back forest fruits.
4. Cool slightly and beat until smooth. Add grated cheese. Stirring constantly, cook until completely dissolved. Salt and add pepper.
5. Pour in the cream. Boil five minutes. Turn off the fire. Close the lid and leave for a quarter of an hour.

Mashed mushroom soup with potatoes

The dish has a delicate aroma and a particularly delicate texture. This is perfect for keeping warm on a cold day.

Required:

• boiled mushrooms – 430 g;
• black pepper;
• potatoes – 450 g;
• salt;
• onion – 200 g;
• sunflower oil;
• cream – 450 ml.

How to prepare:

1. Cut each potato tuber into quarters. Send to the pan. To fill with water. Cook until done.
2. Cut into pieces forest fruits and bulbs. Fry until golden. Send to potatoes.
3. Beat the food with a blender. Pour in the cream. Beat again. Sprinkle with pepper and salt.
4. Warm up, but do not allow to boil, otherwise the cream will curdle.

Mushroom cream soup with mushrooms and chicken

The recipe for mushroom puree soup with the addition of chicken fillet is famous not only for its exquisite taste, but also for its ease of preparation.

Required:

• mushrooms – 700 g;
• basil leaves;
• potatoes – 750 g;
• cream – 230 ml;
• onion – 360 g;
• sunflower oil;
• chicken fillet – 250 g;
• salt;
• water – 2,7 l.

How to prepare:

1. Clear mushrooms from forest debris. Rinse and boil in salted water for 20 minutes.
2. Cut fillets into medium sized cubes. Pour in the amount of water specified in the recipe. Boil until done.
3. Add diced potatoes. Boil.
4. Make onion half rings. Fry until soft. Add mushrooms. Cook for a quarter of an hour. The liquid should evaporate completely. Send to broth. Boil 10 minutes.
5. Pour most of the dish into a separate container. Shake the remaining soup.
6. If the soup is too thick, add more broth. Decorate with basil leaves.

Calorie cream soup with mushrooms

Honey mushrooms are classified as low-calorie foods. The nutritional value of the prepared cream soup directly depends on the ingredients used. In the classic version, soup puree with cream contains only 95 kcal.

Conclusion

Mashed mushroom soup always turns out surprisingly tender and velvety. If desired, you can add your favorite spices and increase the volume of products, while adjusting the density of the dish.