Mushroom soups were originally considered a European dish, but thanks to their taste they quickly spread throughout the world and are now popular in many countries.
They attract with their flavor and have no less fans than meat dishes. But there is one big advantage - quick cooking.
Even the most difficult first dish will not take much time, and the result will surely please.
Mushroom soup with cream - general principles of cooking
For cooking soup, you can use absolutely any mushrooms: greenhouse, forest and field. Leaders among them are champignons, chanterelles and ceps. Their appearance also does not matter, you can take a fresh product, frozen, dried, and in some recipes there is even preservation. Fresh mushrooms can be boiled, but for a brighter and richer taste it is better to fry in a pan. Butter can be used any, but the most delicious is obtained with cream.
Cream soup used only fresh, without sugar and other additives. If the recipe does not specify the required fat content, then you can take any. The cream is introduced into the dish at the end of cooking and brought to a boil. Some recipes are used as a dressing and are added directly to the plate.
Also added to soups:
• vegetables: potatoes, carrots, onions, garlic, cabbage;
• cereals: buckwheat, pearl barley, rice;
• pasta;
• various types of cheese;
• greenery;
• spices, nutmeg, paprika, black and allspice well.
And served fragrant first courses with croutons, which can be fried in a pan or dried in the oven. Many mushroom cream soups are made in the form of cream puree. For this you need a blender. After grinding the products, it is advisable to warm the first dish again and only then serve.
Recipe 1: Mushroom soup with cream “Chanterelle”
Fresh chanterelles are used to make this mushroom cream soup. But if necessary, you can take frozen or dried mushrooms, which you must first prepare. Dried chanterelles are filled with cold water or milk and infused for 2-4 hours. Ingredients
• 200 grams of chanterelles;
• 300 grams of potatoes;
• bulb onion;
• 150 ml of cream;
• oil, spices;
• parsley leaves.
Cooking
1. If the chanterelles are small, then prepare them entirely. Large mushrooms can be cut into several pieces. Put butter in a frying pan and fry chanterelles.
2. Shred finely peeled onion bulb, send to the mushrooms. Fry together.
3. In a saucepan, pour about 1.5 liters of water, send to the stove.
4. Clean the potatoes, grate one, cut the rest into cubes. Together we ship to already boiled and salted water. Cook for 10 minutes, until the potatoes are half cooked.
5. We transfer the fried chanterelles to the pan, mix and cook the soup for another 5 minutes.
6. Pour in the cream, add the chopped parsley leaves, add salt if necessary and the soup is ready!
Recipe 2: Mushroom soup with cream and melted “Aromatic” cheese
A simple recipe for a delicious mushroom cream soup, thick, rich with a pleasant aroma. For the preparation you will need processed cheese like “Friendship”, but you can also use sausage cheese, after removing the crust. We will cook with fresh champignons. This soup can be served as such or mashed from it.
Ingredients
• 400 grams of champignons;
• 4 potatoes;
• carrot;
• onion;
• 100 ml of cream;
• 2 processed cheese (200 grams);
• A little oil, spices and any greens, you can take dried.
Cooking
1. Clean the potatoes, chop into cubes and send to a saucepan with 1.5 liters of water or any broth.
2. Cut the champignons into slices, fry in oil over high heat for 2-3 minutes.
3. Peel the onions and carrots, grind them in any usual way, add to the mushrooms and cook together.
4. As soon as the vegetables and mushrooms are fried, add 2-3 soup soup bowls, from the pan with the potatoes and continue to stew.
5. Cheese should be cut into small cubes, then send them to the pan and stir until the pieces melt.
6. We shift the contents of the pan to the pan with the already almost ready potatoes, salt to taste, pour in the cream and boil a couple of minutes. We fill with greens.
Recipe 3: Mushroom soup with cream and chicken
For this mushroom soup with cream, it is better to use forest mushrooms, with them it turns out fragrant and much tastier. But in the absence of, you can take greenhouse mushrooms or oyster mushrooms. Instead of chicken, you can also use a turkey.
Ingredients
• 400 grams of chicken;
• 350 grams of mushrooms;
• 2 cloves of garlic;
• 300 grams of cream 15-20%;
• 3 potatoes;
• 1 onion;
• 2 tablespoons of starch;
• carrot;
• salt, oil.
Cooking
1. Put the chicken pieces in a saucepan, pour water (2 l) and cook broth for about an hour.
2. Mushrooms are washed, remove all unnecessary and cut into slices. If there is no confidence in their quality, then pre-boil for 20 minutes.
3. Peel potatoes, chop and send to soup.
4. Fry the mushrooms in the pan for a minute, add the shredded onions with carrots. Fry until ready.
5. Cast a little broth, cool and dilute the starch. Then pour this mixture into the mushrooms, stir and turn it off.
6. We shift the mushroom mass to the pan with the already soft potatoes, bring it to the boil all together, fill with cream, spices, minced garlic, boil for a minute and turn it off.
Recipe 4: Mushroom Cream Soup with Barley Cream
A hearty first course in which pearl barley, which is not so popular now, is used. We will cook the soup on the water, but you can use any meat broth, if desired. Pearl barley is desirable to pre-soak in cold water, it is possible for the night.
Ingredients
• 300 grams of mushrooms;
• half a cup of barley;
• 3 potatoes;
• onion;
• oil, salt;
• 200 ml of cream.
Cooking
1. Boil barley to readiness, water is drained.
2. Put the pan with 1.5 liters of water (or broth) on the stove. Bring to a boil, salt.
3. We clean the potatoes, cut them into arbitrary slices and drop into the soup.
4. Shred the mushrooms, fry in a pan until half cooked, then add the onion and cook together.
5. In almost cooked potatoes, add pearl barley, fried mushrooms in a minute.
6. All together we boil for 3-4 minutes, pour in the cream and boil for another minute. Add greens and turn off.
Recipe 5: Mushroom soup with cream in a slow cooker
With the help of a multicooker, you can cook a wonderful mushroom soup with cream, and without unnecessary trouble and time-consuming. Mushrooms use any, at its discretion. This soup is puree, so you will also need a blender to make it.
Ingredients
• 400 grams of mushrooms;
• onion;
• 200 ml of cream;
• 2 potatoes;
• vegetable oil, spices;
• 1.2 liters of water;
• 40 grams of butter;
• 250 grams of bread, preferably slightly stale.
Cooking
1. Shred the peeled onion. Place in a multicooker container, add a little vegetable oil and cook in the “frying” mode for 10 minutes.
2. Shred mushrooms with plates, ship to onions and cook another 10 minutes. Stir periodically.
3. Cut the potatoes into cubes, send them to the slow cooker, add water, spices, close the lid and prepare an hour for the soup program.
4. Shift the contents of the multicooker to any other saucepan and blend everything in a blender. Pour back into the slow cooker.
5. Add the cream, half the butter, mix everything and warm it for 10 minutes.
6. Cut the bread into small pieces, fry in the pan in the remaining butter.
7. Pour the soup into the plates, pour the tops with croutons and serve.
Recipe 6: Mushroom soup with cream in pots
Mushroom soup itself turns out very tasty, and if cooked in pots, then it will be impossible to break away from it.
Ingredients
• 800 grams of mushrooms;
• 300 ml of meat or chicken broth;
• 250 ml of cream;
• 2 bulbs;
• a spoonful of flour;
• spices, oil.
Cooking
1. Shred the onion, chop the mushrooms. Fry everything together for 5-6 minutes.
2. Spread in pots, up to half the volume.
3. Dissolve flour in broth, add salt and pour mushrooms. We send pots to the oven for 20 minutes.
4. We take out, add cream, to taste we put dried greens, any spices and again put in the oven, stand 10 minutes.
5. Ready soup served with green onions.
Recipe 7: Mushroom soup with cream and garlic “Quick”
The recipe is very simple and quick mushroom soup with cream, which can be cooked in half an hour. We will use fresh champignons, but you can also take frozen or pre-cooked. Ingredients
• 350 grams of champignons;
• 2 potatoes;
• onion;
• butter;
• 2 cloves of garlic;
• liter of water or broth;
• butter;
• 100 ml of cream.
Cooking
1. Put water on the stove. Clean potatoes, rub on a coarse grater, can be straws and sent to the pan, salt it with water.
2. Shred champignons, cut onions into cubes. Fry all together 2-3 minutes in oil over high heat and send to the potato, which is almost boiled soft. So it should be, the broth will be thicker and richer.
3. Cook soup for 8 minutes, pour in cream, add chopped garlic cloves, add salt, pepper and any other spices to taste. The soup is ready! It will remain poured into plates, add herbs and crackers.
Recipe 8: Mushroom soup with cream and noodles without potatoes
Pasta is added to this dish for satiety. Used thin vermicelli, gossamer, but if desired, you can take other pasta, better small. But in this case, they will need to lay in the broth before that they had time to boil. Mushrooms by default, use any, to your taste.
Ingredients
• 300 grams of mushrooms;
• 70 grams of vermicelli;
• onion;
• butter;
• 150 ml of cream;
• carrot;
• spices.
Cooking
1. Take a thick-walled pot, you can cauldron. Pour oil and put on the stove.
2. Shred mushrooms and fry for 2 minutes.
3. Three carrots, finely cut onions and send to the mushrooms. Fry together over high heat. To languish and bring to readiness is not necessary.
4. Pour a liter of boiling water or any broth into the roasted mass, mix and cook for 10 minutes. Add salt to taste, other spices can be, nutmeg is well combined with this soup.
5. Add the cream, bring to a boil and pour the noodles. Mix well and turn off. Cover with a lid and let the soup stand for about 10 minutes so that the noodles reach readiness.
6. Pour into plates and serve, thickly sprinkled with fresh herbs.
Mushroom cream soup - tips and tricks
• In order for the creamy soup to be thick, saturated, you need to grate a portion of potatoes on a grater, and cut the rest as usual. You can also enter into the broth flour or starch, previously diluted in cold liquid. • Doubt the quality of mushrooms? Cook them in a saucepan with a peeled onion, but only light. It is believed that if it turns blue, then the mushrooms are poisonous. If nothing happens to it, then they can be safely eaten.
• Mushroom cream soups go very well with cheese, and you don’t need to add it to the pan. You can simply sprinkle hot soup with grated shavings on top and the familiar dish will sparkle with a new flavor.
• Dried mushroom broth is often dark and has a not very attractive appearance. Therefore, it is better to boil them for 5 minutes, then drain this water, add pure boiling water and boil the new broth, which will be lighter and more beautiful.
• To make the mushroom soup an aroma of forest mushrooms, you need to take a few dried white mushrooms, grind into a coffee grinder and add to the soup 10 minutes before the end of cooking.
• The first mushroom dish will fully reveal its flavor only after infusion. Therefore, do not need to serve the soup with the heat of the heat, let it stand for half an hour and reach readiness.
• Do not know how many mushrooms to put in the soup? If they are fresh, then the amount should be approximately equal to the other vegetables. A cup of dried mushrooms can be cooked 3 liters of soup.
