Cream soup is a popular kind of cream soup, the differences in the recipe are small, but it turns out completely different dishes.
Cream soup is much more difficult to prepare. But in contrast to the soup-puree possible recipes are also much more.
Cream soup is usually much more nutritious, in its preparation more bright flavoring components are used.
Champignon cream soup - general principles of preparation
• Cream soup made from mushrooms prepared with the addition of vegetables, cereals, meat, liver. Puree of boiled or boiled ingredients, combined with white sauce serves as the basis of such soups.
• To make the cream soup homogeneous, and its ingredients evenly dispersed and do not leave a thick sediment on the bottom of the dish, boiled products should be crushed and combined with the main white sauce.
• Grind products recommended by blender or any other processor. You can use a meat grinder, and then wipe everything on a rare sieve. But this is quite a laborious process.
• To make a basic white sauce, you first need to make a sauce paste: melt two tablespoons of butter or melted butter in a saucepan, pour one and a half tablespoons of white flour and sauté to a light cream color with a pleasant peanut smell. In a thin stream of hot flour, without ceasing to stir, pour in 300 ml of liquid - broth, milk, vegetable broth or water (indicated in the recipe), and boil for five minutes. Strain.
• Basic white sauce: 160 milliliters of sauce paste diluted in a small amount of liquid (vegetable broth, meat broth or water). Add another 900 milliliters of liquid, mix and boil over medium heat, not allowing to boil until thick and to obtain a homogeneous consistency. • Using the main sauce, you can adjust the thickness of the soup by adding it in smaller or larger quantities.
• Fill cream soups with lezon consisting of yolks and cream, this is what distinguishes them from mashed soups.
• Lezona: in any bowl with a thick bottom to beat off two yolks, stirring with a whisk, enter a glass of lightly warm cream. Boil on medium heat, not allowing to boil until thick. The consistency of lezon should be uniform. Mushrooms can be taken fresh or frozen. Fresh champignons should be thoroughly rinsed under a tap, removing dirt from the legs and cap with a knife. The skin from the cap can not be removed. Serve the dish with croutons or crackers.
Cream of champignon cream soup
Ingredients:
• 400 grams of fresh, small champignons;
• four potato tubers;
• one medium bulb;
• cream of 20% fat content - 300 ml;
• natural butter - 40 grams.
Preparation:
1. Cut the potatoes into four parts into a saucepan, cover with water and place on the cooked cooked.
2. In a skillet, slowly heat the butter until melted. Pour on a smaller chopped onion and simmer on low heat until it turns red.
3. Cut the champignons into slices and place on the onion. Simmer at a minimum until excess moisture is evaporated from the mushrooms.
4. Remove from heat and chop.
5. Mashed potatoes mash with a potato masher, pre-drain the decoction into a separate container.
6. Add the mushrooms, chopped with onions, pour in warm cream and mix. Crush the resulting mass in a blender, mix in chilled with a white sauce cooked in cream.
7. Pour the soup in a saucepan with a thick bottom, if the soup turned out to be too thick, dilute it with vegetable broth left over after cooking potatoes. Put it on the stove and bring it almost to a boil, but do not boil. 8. Protrate for ten minutes, salt and season with freshly prepared lezon.
Champignon cream soup with hard melted cheese
Ingredients:
• 500 grams of large fresh champignons;
• half a kilo of potatoes;
• half onions;
• three “Druzhba” cheese curds.
Preparation:
1. Cut the potatoes into pieces and put in until cooked.
2. Onions, very finely chopped, lightly fry in a frying pan in hot oil.
3. Add the mushrooms cut on the plates and simmer until tender, until they decrease in volume and all the juice is evaporated.
4. Mash the cooked potatoes with a masher, add the mushrooms and chop. Combine the cooled mass with a white cream sauce.
5. Pour the soup into the pan and put on the fire.
6. Gradually mix the processed cheese, making sure that the cheese is distributed evenly throughout the soup.
7. Pepper, salt to taste.
8. When boils, turn off the stove, refuel with lezonom and serve to the table.
Champignon cream soup with chicken liver
Ingredients:
• 450 grams of champignons;
• onion;
• 300 grams of chicken liver;
• natural butter;
• average carrot.
Preparation:
1. To process chicken liver: rinse, remove, if there is, gallbladders, films.
2. Shred carrots into small strips, chop the onion into small squares and sauté in butter, to amber color.
3. Cut the chicken liver into pieces, put in a saucepan.
4. Add the sliced mushrooms, browned vegetables and simmer until cooked (10-15 min.).
5. Put the cooked ingredients in a bowl, grind, and chilled mix with white sauce cooked on meat and bone broth, if any, or water.
6. Bring to a boil, salt. When serving, fill the table with a freezone.
Champignon cream soup with chicken breast
Ingredients:
• 500 grams of fresh, not frozen champignons;
• 300 grams of fresh or chilled chicken fillet;
• two size potatoes;
• onion;
• one carrot.
Preparation:
1. Put the washed chicken fillet into the pan, pour boiling water over it and boil the uncooled broth, you can cook the chicken broth in advance. For half an hour until fully cooked, put potatoes cut into small pieces in the broth, cook until potatoes are ready.
2. Onion cut into large half-rings, chop carrot into strips.
3. Sauté the onions and carrots in butter until a cream shade is formed.
4. Add sliced mushrooms and simmer until tender.
5. Remove chicken meat and potatoes from the broth. Scroll the boiled fillet through the meat grinder, mash the potatoes.
6. Put crushed potatoes, twisted chicken meat and browned vegetables in separate dishes. Grind.
7. Combine the hot mass with white sauce in chicken broth, mix and pour into a saucepan.
8. Put on medium heat, turn off when boiling.
9. Salt, fill with freezone.
Cream of champignon cream soup with rice
Cream soups with the addition of cereals do not need to be mixed with the basic white sauce, which simplifies the cooking process.
Ingredients:
• 450 grams of champignons;
• 1/3 cup of coarse rice, dry;
• 20% cream - 400 ml;
• small carrot;
• medium bulb;
• butter for frying - 25 grams.
Preparation:
1. Cut the onion into half rings, grate the carrot on a fine grater.
2. Melt the butter in the pan, reduce the heat and hold for a while.
3. Pour onion and simmer until translucent, add grated carrot. Sauté to an amber color without letting it form a roast crust.
4. Put the sliced champignons to stewed vegetables and simmer with the lid open until the moisture evaporates. 5. Pour the scrubbed washed rice into a saucepan of the appropriate size, rinse in several waters, pour boiling water over it and put to the boil slowly.
6. When the rice is cooked, drain and rinse again. Throw in a colander.
7. In a separate bowl, combine the boiled rice, stewed mushrooms with the browned vegetables and chop.
8. Combine the crushed mass with warm boiled cream, salt, mix until homogeneous, put on the included plate and boil, not allowing the soup to boil, over medium heat for a quarter of an hour.
9. Cream of creamy soup of mushrooms with rice ready.
Children's champignon cream soup
Ingredients:
• 300 grams of fresh, you can fine, mushrooms;
• chicken thigh - 200 grams of selected meat;
• 300 ml low-fat cream;
• small onion;
• one medium sized carrot;
• three small potatoes.
• to decorate 4-5 small dense champignons.
Preparation:
1. Finely chop the onion with a knife, finely chop the potatoes and mushrooms into equal pieces, grate the carrot on a grater.
2. Put the chicken thigh in the pan, pour one liter of water and put on the fire. When the water starts to boil, remove from the surface of the resulting var and reduce the fire.
3. After about fifteen minutes, pour the prepared vegetables into the pan and leave to boil with the lid on low heat until the potatoes are ready.
4. Mushrooms, cooked for decoration, chop into thin slices and fry in the smallest quantity of warmed butter.
5. Strain the contents of the pan through a rare sieve.
6. Separate the meat from the bones and grind together with the other ingredients. Add warm boiled cream and mix.
7. Prepare a basic white sauce on meat broth and combine it with a cooled, crushed mass.
8. Bring to a boil, salt and boil over low heat for ten minutes. 9. Cool the ready soup and season with lezion, serve to the table, decorating each plate with fried mushrooms.
Diet cream of champignons with pumpkin in a slow cooker
Ingredients:
• 450 grams of fresh or frozen champignons;
• 200 grams of pumpkin;
• two small bulbs;
• one medium carrot;
• a small pinch of coriander;
• two tablespoons of sunflower oil for frying.
Preparation:
1. Cut the champignons, onions, and pumpkin into small slices, chop the mushrooms into slices, carrot into medium-sized straws.
2. Pour oil into the bowl of the multicooker, add cooked vegetables and mushrooms.
3. Set the “Frying” mode to twenty minutes.
4. After the signal, remove the contents of the bowl into a separate container and chop.
5. Stir slightly cooled chopped vegetable mass with the main white sauce, cooked in water and put back into the multicooker bowl.
6. Salt, add a pinch of coriander, mix and put on the “Cooking” mode on the panel, cook cream soup with the lid closed.
7. Pour the soup into the tureen and fill with freezone. Serve by serving croutons.
Champignon cream soup - tricks and useful tips
• Chopped “ground mass” when combined with the main white sauce, it is recommended to cool first and then mix.
• Salt better after the main ingredients are cooked and ground.
• Soup is seasoned with lezion just before serving. Boil it later can not.
