Mushroom cream soup is a simple and very tasty dish that even beginner housewives can cook.
With the appearance of the blender in our kitchens, the cooking process has become even easier, because now there is no need for a long and tedious to push the ingredients.
Just press the button, and after a few minutes the soup is ready.
Mushroom cream soup - the basic principles of cooking
Mushroom soup can be prepared from any mushrooms, fresh or dried.
Dried mushrooms are pre-soaked and only then boiled. Fresh mushrooms are cleaned and washed and cut into plates. Vegetables are peeled, cut into equal pieces, washed and boiled. Onions are peeled, finely chopped and passaged to a golden hue. Then add the sliced mushrooms and continue to fry until cooked.
With vegetables, pour the liquid into a separate dish, leaving the water in the pan at the level of three centimeters, add the fried mushrooms. Boiled vegetables with this liquid are whipped with a blender, pour in the cream and continue to beat. Salt, pepper and put on the stove. Bring to a boil, remove the soup from the heat, and pour hot in plates. Sprinkle with chopped greens and serve hot.
Recipe 1. Mushroom cream soup
Ingredients
600 grams of potatoes;
bunch of parsley;
600 g of mushrooms;
onions - two heads;
salt and pepper ground;
two carrots;
50 g of sunflower oil;
half a liter of cream;
parsley root
Method of preparation
1. Peel vegetables and rinse. Cut carrots, potatoes and parsley root into equal pieces. Transfer to a saucepan and pour water so that it completely covers the vegetables. Place on the stove and cook until ready.
2. Heat vegetable oil in a pan and fry finely chopped onion in it until transparent. Rinse the mushrooms, cut into plates and send to the pan with onions. Continue to fry until cooked mushrooms. 3. Drain the vegetable broth in a separate bowl, leaving a little in the saucepan. Put the fried mushrooms and onions to the vegetables and beat the whole blender. Pour in the cream and continue to beat. Salt and pepper. Adjust the thickness of the cream soup, adding vegetable stock until you get the consistency you want. Sprinkle soup sprinkled with chopped herbs.
Recipe 2. Fasting mushroom cream soup
Ingredients
any mushrooms - 200 g;
bulb;
toast;
250 g of potatoes;
25 g of flour;
fresh herbs and spices.
Method of preparation
1. Peel the potatoes, wash them, put them in the pan, pour in water and boil. Clean, rinse and boil the mushrooms in a separate saucepan. As soon as the mushrooms and potatoes are ready, drain and cool slightly. Using a blender, beat the potatoes into a homogeneous mass.
2. Peel the onion, finely chop and pass in preheated oil until transparent. Then add flour and fry a little more. Put the fried onions in a blender and whisk all together. If the soup is thick, pour water from the potatoes, to the desired consistency. Season with spices, salt, add chopped greens.
Recipe 3. French Mushroom Cream Soup
Ingredients
any mushrooms - 200 g;
some green onions;
liter chicken broth;
on a pinch of salt and ground pepper;
50 g butter;
half a cup of cream;
25 g of flour;
yolk;
two sprigs of parsley and celery.
Method of preparation
1. Clean the onions, rinse and finely shred with a knife. Mushrooms are washed, cleaned and finely cut. In a pan, dispense butter, and fry the onion in it on low heat for about five minutes. Then we lay out the mushrooms and fry for another five minutes. Pour the flour, stir and gradually pour in the chicken broth. Put celery and parsley, and cook on low heat for 45 minutes. Fusion soup using an immersion blender.
2. Whip cream with yolk until smooth. Pour the mixture in a thin stream into the hot soup and set on fire. Not stopping stirring, heat the soup, not allowing boiling. Salt and season with pepper. Serve hot.
Recipe 4. Mushroom soup with melted cheese
Ingredients
350 g of potatoes;
processed cheese;
onion and carrot;
60 ml of sunflower oil;
any mushrooms - 300 g;
salt and spices;
basil.
Method of preparation
1. Wash peeled potatoes and cut them into slices. Transfer to a saucepan, cover with water and boil until tender. Clean and rinse vegetables. Crumble onion finely. Chop carrots into small chips. Mushrooms cut into slices.
2. Heat the sunflower oil in the pan and pass the onions and carrots in it until lightly browned. Then put the mushrooms and continue to fry for about three minutes over low heat. Put the fried vegetables and mushrooms in a saucepan with potatoes, add salt and pepper.
3. Coarsely chop the processed cheese, put it in the soup and boil until it is dissolved. Puriru soup submersible blender. Serve the soup hot with garnished with fresh basil or other herbs.
Recipe 5. Mushroom cream soup with cognac
Ingredients
half a kilo of mushrooms;
50 g of green onions;
thyme - three twigs;
50 ml of cream;
rosemary - twig;
chicken broth - 300 ml;
Cognac - 30 ml;
olive oil - 60 ml;
shallot.
Method of preparation
1. We wash the mushrooms, separate the caps from the legs. Last cut into slices. Put them in a saucepan, add chicken broth, and cook for about an hour. Hats cut into cubes and fry with chopped shallots. Pepper, salt and add herbs. Fry until the mushrooms get golden. Then take the herbs out of the pan, pour in the brandy, and fry until the alcohol has evaporated.
2. Mushrooms roasted in cognac are sent to the pan with broth, and grind everything together with a blender. Serve hot soup, sprinkle with chopped green onions.
Recipe 6. Mushroom soup with cauliflower
Ingredients
mushrooms - 300 g;
cauliflower head;
salt and pepper ground;
two bulbs;
cream - a glass;
50 mg butter.
Method of preparation 1. Clean and wash the mushrooms, cut into thin plates. Fry in hot butter. Onions are cleaned, rinsed and shred with a sharp knife. Add chopped onions to the mushrooms, reduce the fire, and simmer until tender.
2. Put everything in a saucepan, pour in water, and put it on the stove. Disassemble cauliflower cabbage into inflorescences, and spread it in a saucepan with mushrooms. We salt, and we cook to readiness. Then beat everything with a mixer or blender until smooth.
3. In a pan greased with butter, fry the flour. Pour in a thin stream of cream, stirring constantly, warm well, not boiling. Pour them into ground soup. Serve the soup with croutons.
Recipe 7. Mushroom soup with vegetables
Ingredients
broth with chicken meat - 250 ml;
100 ml of dry white wine;
225 g of mushrooms;
ground white pepper, salt and celery root;
40 g curry;
100 grams of frozen or fresh green peas;
cream - half a cup;
two carrots;
glass of water;
four onions;
flour - 25 g;
50 g butter.
Method of preparation
1. Celery root and carrots are cleaned, washed and cut into strips. Rinse peeled mushrooms and onions, and crumble into small cubes.
2. In a cauldron we melt butter, put vegetables in it, pepper, salt and fry for five minutes. Then put the vegetables in a separate plate.
3. In the remaining butter, fry the flour for two minutes. Remove the meat from the broth and filter it. Pour broth, cream, wine and water in a thin stream. Mix everything well, add green peas, and boil the soup for about seven minutes. Then we add curry soup and lay out chicken and vegetables. Grind the soup with a blender. Serve hot soup, sprinkle with chopped green onions.
Recipe 8. Mushroom soup with shrimp
Ingredients
any mushrooms - 100 g;
80 g butter;
kilo of shrimp;
ground nutmeg, salt and red pepper;
a glass of white wine;
250 ml of cream.
Method of preparation
1. Thaw shrimps, clean them and wash them. My mushrooms and finely shred. Put the shrimps and mushrooms in a wide saucepan, put the butter and fry all together on low heat for five minutes. Pour in broth and wine, pepper, salt and season with nutmeg. Cook, stirring occasionally, for 20 minutes. 2. Strain the soup through a sieve, and beat the remaining products in a blender. Pour broth and cream into the mixture, mix well, heat for a few minutes, pour into plates and decorate with a sprig of parsley.
Recipe 9. Mushroom soup with zucchini
Ingredients
zucchini;
bulb;
pepper and salt;
five tubers of potatoes;
60 g white loaf;
vegetable oil;
6 large champignons.
Method of preparation
1. Peel the onion, rinse and finely chop. Fry in hot oil until transparent.
2. Wash zucchini, wipe with a disposable towel and cut on both sides. Cut into four pieces lengthwise, and chop across thin slices.
3. Peel the carrots, rinse and cut into thin strips. Put in hot oil and fry until soft.
4. Transfer the onions and carrots to a thick-walled pot, add a little oil and fry for about three minutes. Then put zucchini and continue to fry for another five minutes. Pour two liters of water into the pan with vegetables.
5. Peel the potatoes, rinse and dice. Transfer to a saucepan and cook until it is fully cooked.
6. Rinse the champignons and cut into thin slices. Fry them in a pan. Salt lightly and season with your favorite spices. Put in pan. Leave some for decoration. Boil a couple of minutes. Drain half of the liquid from the pan into separate dishes. Soup puree with a mixer or blender.
7. Cut the loaf into cubes and roast in the oven. Pour hot soup into plates, and decorate with pieces of mushrooms and greens. Serve with crackers.
Recipe 10. Mushroom soup with rice
Ingredients
half a kilo of mushrooms;
celery bulb and stalk;
half a cup of cream;
rice;
pepper, salt and nutmeg;
a glass of chicken broth;
20 g butter;
olive oil - 50 ml.
Method of preparation
1. Celery and peeled onion finely crumbled. Heat oil in a saucepan, add onions, add celery and fry for another five minutes. 2. Mushrooms are washed, cleaned and cut with plates. We spread in a saucepan, salt, pepper and generously three nutmeg. Stew all together for about five minutes.
3. Pour broth and some water into a saucepan. Boil and boil the soup for about 20 minutes. Using a blender, all the ingredients of the soup turn into puree.
4. Separately cook rice, wash, let it drain. Pour hot soup into a plate and lay boiled rice in the middle.
Mushroom cream soup - tips and tricks from the chef
If you are cooking soup with dried mushrooms, they must first be soaked for several hours. Only after that mushrooms can be added to the soup.
Frozen mushrooms lay out in the pan without defrosting.
The taste of mushroom cream soup depends on the spices that you will use when cooking. Mushrooms combine best: parsley root, nutmeg, black pepper and dill.
For mushroom cream soup with melted cheese, you can take the cheese with ham or other additives, it will make the taste of the dish even more interesting.
Soup should be homogeneous, thick consistency. If you get too thick, you can dilute it with warm cream or broth.
Roasted bacon or chopped nuts can be crumbled into the finished soup.
