Cream soup with porcini mushrooms. Recipe for pureed porcini mushroom soup

A hearty and appetizing puree of porcini mushroom soup will always warm you up on cold days, saturate your body with useful substances, and give you energy and strength.
In order for the dish to captivate all family members, you need to figure out how to prepare it correctly. We offer you to prepare delicious dishes according to the best recipes for mushroom puree soups from porcini mushrooms: fresh, dried and frozen. Fresh mushrooms should be peeled and washed, dried mushrooms should be soaked and boiled, frozen mushrooms should be immediately immersed in boiling water so as not to turn into a homogeneous mass.

Dietary puree soup from fresh porcini mushrooms: step-by-step recipe

Dietary puree soup made from porcini mushrooms in vegetable broth has many beneficial properties. It is perfect for those who are fasting and dieting.

• Mushrooms - 500 g;
• Vegetable broth - 500 ml;
• Milk - 1 tbsp;
• Potatoes - 2 pcs.;
• Onion - 1 pc.;
• Vegetable oil - 3 tbsp. l.;
• Garlic - 1 clove;
• Salt - to taste;
• Dill and croutons - for decoration.

The recipe for preparing pureed soup from fresh porcini mushrooms is described in stages.

1. Boil peeled, washed and diced potatoes in vegetable broth until tender.
2. After pre-cleaning, finely chop the mushrooms and combine with diced onion and garlic.
3. Fry in vegetable oil for 15 minutes, add to potatoes, boil for another 15 minutes.
4. Beat the soup with an immersion blender, pour in the milk, and add salt to taste.
5. Stir and cook over medium heat for 10 minutes.
6. Before serving, decorate each serving plate with sprigs of green dill and white bread croutons.

Wild mushroom soup

The creamy forest mushroom soup prepared on the basis has a bright taste. This is a real delicacy because it is prepared using dry white wine, cream gives it a delicate taste, and thyme gives it a piquancy. This delicious delicacy is best served with rye croutons, sprinkled with herbs, flax seeds, pumpkin or sesame seeds.

Ingredients:

• chanterelles – 0.4 kg;
• chicken broth – 0.9 l;
• white wine - half a glass;
• onion – 1 pc.;
• cream 20% fat – 225 ml;
• thyme greens - 1 tbsp.

Cooking method:

1. Wash the chanterelles, heat the olive oil in a frying pan, fry the mushrooms over high heat until the liquid evaporates.
2. Reduce heat, fry for a couple more minutes, add chopped onion and simmer until soft. Pour in the wine, stirring, and evaporate.
3. Add the onion-mushroom mixture to the broth, boil, and cook for a quarter of an hour. Add thyme 5 minutes before the end. Puree with a blender, pour in warm cream, season with salt and pepper.
4. Pour back into the pan and boil.

Fragrant creamy porcini mushroom soup with cream

Aromatic creamy porcini mushroom soup cooked with cream is a delicious dish for a hearty lunch. The creamy consistency of mushroom soup can become a platform for demonstrating your decorating skills - decorate the dish so that everyone will mistake it for an exotic delicacy.

• Mushrooms - 500 g;
• Potatoes - 200 g;
• Meat or vegetable broth - 700 ml;
• Onion - 2 heads;
• Cream - 200 ml;
• Vegetable oil;
• Salt and ground black pepper - to taste;
• Parsley.

How to properly cook creamy soup from porcini mushrooms is described in the steps.

1. Clean mushrooms are cut into pieces and fried in oil (3 tablespoons) until golden brown.
2. The onion is cut into cubes, added to the mushrooms and fried for 10 minutes. on low heat.
3. The potatoes are peeled, cut into cubes, washed in water and boiled in meat broth until tender.
4. Combine potatoes and mushrooms with onions and grind in a blender.
5. The whole mass is poured into a small saucepan and boiled for 10 minutes.
6. Add salt and pepper to taste, add cream and bring to a boil.
7. The puree soup is served hot and garnished with chopped herbs.

How to make cream of mushroom soup from porcini mushrooms

Porcini mushrooms are, without a doubt, the kings of the forest. And not only Russian, but also Scandinavian. Mushrooms simply don’t get any tastier! Porcini mushrooms have a divine smell and taste, and you can cook from them a roast, julienne, soup, and even vegetarian pilaf... In any case, they will turn an ordinary table into a festive feast. One of the main advantages of porcini mushrooms is the fact that their chemical composition is similar to meat: there is a lot of protein here, so both cream soup and roast from them will be a real joy for vegetarians.

What about cream of porcini mushroom soup? Yes, just a very tender and refined dish, which is more like French than northern. It's worth making and trying.

So what do we need?

• 500 g porcini mushrooms;
• onions (2 pcs.);
• butter (2 tbsp);
• chicken broth (500 ml);
• heavy cream (250 ml);
• ground pepper (white), salt, herbs.

If you can’t find fresh porcini mushrooms, then dried ones will do. The main thing is to prepare them correctly. The mushrooms are carefully washed and left in hot water for a couple of hours.

If this is not possible, you can boil it in a small amount of water for half an hour to 45 minutes. The water is then drained, and the mushrooms should cool.

Cream of mushroom soup is good because it cooks quickly, and there is no need to diligently cut everything into elegant pieces: it will mix in a blender. Cream is needed with a fat content of 33 percent.

So, let's go!

1. Finely chop the whole onion.
2. Then came the turn of porcini mushrooms: they are dried and finely chopped.
3. Melt half the butter in a wok or deep frying pan, put the onion there and fry until transparent golden;
4. Add mushrooms and fry for five minutes.
5. Place the mushrooms and onions in a saucepan with broth, cook the soup for 20 minutes over medium heat. If desired, you can leave pieces of porcini mushrooms and put them in the cream soup separately after using the blender.
6. We turn everything into cream soup using a blender, preferably an immersion blender. A mixer will also work. If you wish, you can also strain it.
7. Return the cream soup to the pan and cook for 15 minutes.
8. Add cream, pepper and salt.
9. Cook for another five minutes, stirring constantly.
10. Pour into plates and garnish with herbs. Let it brew.

This is a basic recipe that can be modified if desired by adding carrots, potatoes or cheese. You can also add thyme and vegetable broth here - it will only be tastier.

Cream soup with croutons

This cream soup is closer to French cuisine. For it you need:

• 120 g of porcini mushrooms, the same amount of champignons;
• celery root;
• 120 g potatoes;
• shallots (4 pcs.);
• 20 g butter;
• a glass of cream (heavy);
• croutons;
• glass of water;
• parsley, black pepper, water and salt.

You can prepare the dish in half an hour.

1. Peel the potatoes, shallots and celery, cut the mushrooms into slices;
2. Cut potatoes, celery and onion into cubes.
3. Heat the saucepan a little, add oil (not all, but two-thirds), fry potatoes, onions and celery for about five minutes.
4. Add a glass of water and cook. The potatoes and celery should become soft.
5. Heat the cream, fry the mushrooms in the oil that we have left.
6. After a couple of minutes, add them to the soup and pour in the cream. Cook for another five minutes.
7. We break everything up with a blender, pepper and salt. Then cook for another five minutes over low heat.
8. The puree soup is infused, poured into bowls and sprinkled with parsley and croutons. If possible, croutons can be soaked in truffle oil.

The dish turns out to be very satisfying and tender, and the croutons only highlight the taste, making it unusual.

By the way, you can also make croutons yourself. For this you need bread, any bread (600 g), butter, Parmesan, olive oil, parsley and rosemary. Cut the bread into 2 cm cubes. Separately mix the cheese, parsley, rosemary (not all) and salt.

In a separate bowl, mix rosemary and butter, melt the mixture in the microwave. Combine everything together in a large bowl and place in the oven at 150 degrees. Bake for 40 minutes.

If you want them to have a crust, you can increase the temperature to 200 degrees.

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Related publications:

1. How to make creamy soup from champignons and potatoes
2. Fragrant champignon cream soup - an exquisite first course with a French touch
3. Cream of Chicken Soup Recipe
4. Creamy pumpkin soup

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Preparation of creamy porcini mushroom soup with milk

Puree soup of porcini mushrooms with milk without cream can saturate the human body with all useful substances and relieve hunger.

• Vegetable or chicken broth - 250 ml;
• Milk - 300 ml;
• Mushrooms - 700 g;
• Potatoes - 3 pcs.;
• Onion - 2 heads;
• Garlic - 1 clove;
• Salt - to taste;
• Vegetable oil.

The preparation of pureed porcini mushroom soup without cream is carried out according to the described recipe.

1. Wash the mushrooms, peel and cut into pieces, selecting several small specimens for decoration.
2. Fry in vegetable oil until golden brown, place whole mushrooms in a separate plate.
3. Add diced garlic and onion to the mushrooms in the pan and fry for 10 minutes. over medium heat.
4. Let the milk boil, combine it with the hot broth and boil together for 5 minutes.
5. Peel the potatoes, rinse and cut into pieces, add to the broth with milk and cook for 20 minutes.
6. Add mushrooms, onions and garlic to the potatoes and puree with an immersion blender.
7. Add salt to taste, pour into portioned plates, garnish with fried whole mushrooms and serve.

Soup puree of dried porcini mushrooms and fresh champignons

• dried porcini mushrooms – 40 g;
• fresh champignons – 0.4 kg;
• shallots – 100 g;
• celery stalk – 50 g;
• garlic – 2 cloves;
• vegetable broth – 0.5 l;
• water – 0.5 l;
• butter – 40 g;
• cream – 0.2 l;
• cognac – 20 ml;
• dry white wine – 0.2 l;
• flour – 20–40 g;
• olive oil – 20 ml;
• fresh parsley – 30 g;
• salt, pepper - to taste.

Cooking method:

• Pour two glasses of water over porcini mushrooms. After 2 hours, rinse and dry with a napkin. Strain the water in which they were soaked and mix with vegetable broth.
• Wash the champignons, pat dry with a napkin, and cut into slices.
• Wash and finely chop the celery and shallots.
• Melt half the butter in a frying pan and fry the onion and celery in it for 5 minutes.
• Add the mushrooms and finely chopped garlic, fry them for 5 minutes, then add the white wine and simmer until it has reduced by about half.
• Add half of the soaked porcini mushrooms, pour in a mixture of vegetable broth and mushroom water.
• Cook for half an hour, then puree the contents of the pan with a blender.
• Heat the remaining butter in a clean frying pan and fry the flour in it. Pour in the cream, whisking the contents of the pan. This is necessary to prevent the formation of lumps. Cook for a couple of minutes.
• Add cream sauce to soup and stir. Add salt and spices. Bring to a boil. Reduce heat and simmer for a while, stirring until the soup thickens.
• Fry the remaining porcini mushrooms in vegetable oil. Add finely chopped parsley and cognac. Continue cooking for 5 minutes.

Ladle the soup into bowls and garnish with fried porcini mushrooms. Serve wheat croutons separately.

Recipe for creamy soup of dried porcini mushrooms with sour cream

If you have dried mushrooms in your culinary arsenal, prepare a first course from them. You will especially appreciate the recipe for creamy soup made from dried porcini mushrooms.

• Dried mushrooms - 50-70 g;
• Potatoes - 3 pcs.;
• Onion - 2 heads;
• Sour cream - 100 ml;
• Vegetable oil;
• Salt - to taste;
• Water - 4 tbsp;
• Ground black pepper - ½ tsp.

Thanks to the step-by-step description, prepare a delicious puree soup from dry porcini mushrooms.

1. The mushrooms are washed well in cold water and placed in a deep bowl.
2. Fill with clean water and leave for 5 hours to swell well.
3. The water is drained, the mushrooms are squeezed out of the liquid with your hands and dried with a paper napkin.
4. Heat the oil in a deep frying pan and add the diced peeled onion.
5. After 5 min. After frying, add mushrooms cut into pieces.
6. Fry over low heat for 15 minutes. and transfer to a small enamel pan.
7. Fill with water, add peeled, washed and cut into pieces potatoes.
8. Cook for 20 minutes, add salt to taste, season with pepper, stir and cook over medium heat for another 10 minutes.
9. The entire mass is crushed with a blender and sour cream is gradually added.
10. The soup is given a uniform consistency and brought to a boil again.
11. The stove is turned off, the soup is left on the hot stove and left for 10 minutes before serving.

Recipe for making creamy soup from frozen porcini mushrooms

Recently, many people have begun to show increased interest in puree soups, because they can be prepared at any time of the year using frozen fruiting bodies.

• Mushrooms - 500 g;
• Cream - 300 ml;
• Onion - 3 heads;
• Potatoes - 3 pcs.;
• Flour - 4 tbsp. l.;
• Water - 1 l;
• Salt - to taste;
• Greens (any) - for decoration.

We offer a detailed recipe for making creamy soup from frozen porcini mushrooms.

1. The mushrooms are defrosted, washed, filled with water and cooked for 20 minutes. over medium heat.
2. Vegetables are peeled, washed in water and cut into pieces.
3. Place in soup and cook over low heat until done.
4. The cream is well whipped with flour and salted to taste.
5. The prepared soup is ground in a blender bowl, poured back into the pan and cream and flour are added.
6. Mix thoroughly with the soup and bring to a boil (do not boil).
7. When serving, add a few leaves of green parsley to each serving plate.

Mushroom puree soup: recipe from frozen mushrooms

Mushroom soup made from frozen porcini mushrooms

- this, of course, is just a royal dish,
recipe
, but there are still the main points that give a special zest to this dish.

Ingredients for frozen mushroom soup

:

• Frozen mushrooms - 350 grams.
• Medium carrot - 1 piece.
• Onion - 1 medium.
• Vegetable oil - approximately 30 ml.
• Potatoes - 250 grams.
• White bread - 2 slices.
• 300ml water.
• Greens, pepper, salt, bay leaf.

Recipe for making mushroom soup from frozen mushrooms

Since we are making puree soup, firstly, everything must be well chopped, and secondly, well cooked. That's why:

We grate the carrots on a fine grater and put them in a frying pan. Cut the onion into small cubes and add it there. Sauté everything thoroughly until soft and golden brown.

Meanwhile, cut the thawed mushrooms into small cubes, cut the potatoes into small cubes and put it all to cook in a saucepan over medium heat. The recipe for puree soup from frozen mushrooms is not particularly quick, firstly, because the mushrooms must first be thawed, and secondly, because such a soup is simmered rather than boiled.

When both the mushrooms and potatoes are completely ready, add sautéed carrots and onions, salt and pepper. Then everything in the broth is crushed with a blender, and the puree soup is poured into plates, sprinkled with dried white bread croutons and decorated with parsley.

Frozen puree soup, the recipe for which we have just learned, is a wonderful, satisfying, very tender and healthy dish.

How to make puree soup with cream cheese from porcini mushrooms

On cold winter days, many housewives prefer to feed their household members a delicious and aromatic creamy soup of porcini mushrooms with cheese. Even children will enjoy this first dish, rich in minerals and proteins.

• Chicken broth - 1 l;
• Mushrooms - 500 g;
• Potatoes - 5 pcs.;
• Carrots - 1 pc.;
• Onion - 2 heads;
• Processed cheese - 200 g;
• Butter - 70 g;
• Salt - to taste;
• Greens (any) - for decoration.

How to make a delicious puree soup from porcini mushrooms with the addition of cheese?

1. Peel the onion, cut into cubes and fry in butter until transparent.
2. Add peeled and grated carrots, fry together for 5-7 minutes.
3. Add the prepared and cut mushrooms and continue frying for 10 minutes.
4. Place peeled and cut potatoes into the broth, bring to a boil and cook for 15 minutes.
5. Add mushrooms and vegetables to potatoes and cook for 10 minutes.
6. Add pieces of processed cheese and cook over low heat until melted.
7. Add salt to taste, stir, turn off the stove and puree the soup using a blender.
8. Place 2-3 leaves of green parsley or basil in each bowl of creamed soup.

Recipe: Puree soup with porcini mushrooms. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Puree soup with porcini mushrooms.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of puree soup with porcini mushrooms is 64.9 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Cream of porcini mushroom soup with added potatoes

Delight your family members by preparing a delicious cream of porcini mushroom soup with the addition of potatoes. This dish will be useful especially for those with sensitive stomachs.

• Potatoes - 600 g;
• Mushrooms - 400 g;
• Onion - 200 g;
• Cream - 500 ml;
• Salt and ground black pepper - to taste;
• Vegetable oil;
• Parsley and dill.

A photo recipe for making creamy porcini mushroom soup will help both beginners and experienced cooks.

Peel mushrooms, potatoes, onions, rinse and chop into arbitrary pieces.

Pour water over potatoes and place over medium heat, cook until tender.

Drain the water, mash the potatoes into a puree with a masher and leave in the pan.

Fry the onion in oil until golden brown, but do not overfry.

Add mushrooms, add salt and continue frying until the liquid has evaporated.

Allow the roast to cool slightly, transfer to a blender bowl and grind.

Transfer to potatoes, pour in cream, add salt, pepper and blend again.

Place over low heat, bring to a boil while stirring constantly, but do not boil so that the cream does not curdle.

When serving, garnish the puree soup with chopped herbs.

Puree soup made from pumpkin with porcini mushrooms

Puree soup made from pumpkin with porcini mushrooms is beyond any competition! This dish is prepared quickly, is quite cheap, and turns out bright, appetizing and aromatic.

• Pumpkin pulp - 500 g;
• Potatoes - 300 g;
• Mushrooms - 400 g;
• Onions and carrots - 1 pc.;
• Garlic - 2 cloves;
• Butter - for frying;
• Italian herbs - 1 tsp;
• Garlic croutons and chopped herbs for serving.

1. Peel the potatoes, carrots, wash and cut into pieces.
2. Place in a saucepan, add the diced pumpkin and add enough water to cover the vegetables.
3. Let it boil and cook for 15 minutes. over low heat, add salt.
4. Drain the water and let the vegetables cool slightly.
5. Cut the mushrooms, peeled and washed in water, into strips, peel and chop the onion and garlic.
6. Fry everything together in a small amount of butter until golden brown.
7. Place all vegetables and mushrooms in a blender bowl and grind until pureed.
8. Add Italian herbs, add salt, dilute with vegetable broth to your desired consistency.
9. When serving, add a few garlic croutons and chopped herbs to each serving bowl of puree soup.

Delicious and nutritious puree soup of fresh and dry porcini mushrooms with chicken

A nutritious puree soup made from porcini mushrooms with chicken can lift the mood and energize everyone who tries it.

• Chicken meat - 400 g;
• Fresh mushrooms - 400 g;
• Dry mushrooms - 30 g;
• Carrots and onions - 1 pc.;
• Potatoes - 3 pcs.;
• Chicken broth - 700 ml;
• Bay leaf - 2 pcs.;
• Salt and ground black pepper - to taste;
• Cream - 150 ml.

Using the step-by-step description of the recipe, you can prepare a delicious cream of porcini mushroom soup with chicken.

1. Wash dry mushrooms, soak for 3 hours, and then boil in boiling water for 40 minutes, adding carrots cut into large cubes, onions cut into rings, bay leaf and ground black pepper.
2. Wash the chicken meat, cut into small cubes, and remove mushrooms and vegetables from the broth.
3. Place the meat in the broth and cook for 15 minutes, add chopped potatoes, diced peeled fresh mushrooms and cook for 20 minutes.
4. Place meat, potatoes and mushrooms in a blender bowl and puree.
5. Place in a small saucepan, add broth, simmer for 5 minutes.
6. Pour in the cream and stir, let the soup stand on the stove off and pour into serving bowls, garnishing with herbs if desired.

Porcini mushroom soup cooked in a slow cooker

Only such a home “helper” will help you quickly and easily prepare various dishes. Porcini mushroom puree soup prepared in a slow cooker will retain all the nutrients for the human body.

• Mushrooms - 500;
• Potatoes - 4 pcs.;
• Onion - 2 heads;
• Cream - 250 cl;
• Butter - 2 tbsp. l.;
• Salt, ground black pepper - to taste;
• Water - 1 l;
• Vegetable oil - 50 ml.

A detailed description of the recipe will help you prepare cream of mushroom soup from porcini mushrooms in a slow cooker.

1. Peel the onion, chop finely, pour vegetable oil into the multicooker bowl and add the onion.
2. Turn on the “Frying” mode and fry for 5 minutes, add the chopped mushrooms and fry for another 15 minutes, constantly stirring the contents.
3. Pour in water, bring to a boil, add diced potatoes, salt and pepper.
4. Turn on the “Soup” mode for 40 minutes, then pour the soup into a blender bowl and grind.
5. Pour in the cream, stir well, pour back into the slow cooker and add butter.
6. Turn on the “Heating” mode for 10 minutes. and serve, garnishing as desired.

Red sauces

Floury red sauté is diluted with brown broth. Flour sauteed with fat can be diluted with hot broth, dry sauteed flour can only be diluted with broth cooled to 40–50 °C. Pour sautéed flour into the cauldron, pour in part of the broth (4 liters per 1 kg of flour), stir well with a broom and filter. The diluted flour sauté is poured into the rest of the broth, salt, sautéed onions, carrots, tomatoes, chopped white roots are added and cooked for 45–60 minutes. At the end of cooking, add sugar, ground pepper, and bay leaf. The finished sauce is pureed, filtered, and brought to a boil. If the main red sauce is served, it is seasoned with butter or margarine. This sauce is used to prepare derivative sauces. All derivative sauces are also seasoned with butter or margarine at the end.