Mushroom puree soup

Champignon puree soup – general cooking principles

Champignon puree soup is a thick first course that is made from crushed champignons and vegetables (potato, onion, carrot, celery, broccoli, cauliflower and

Champignon puree soup – preparation of products and dishes

From the dishes and kitchen utensils you need to prepare a pan in which all the vegetables will be cooked, a frying pan for roasting mushrooms and sauteing some vegetables, a fine sieve, a grater, a knife, a chopping board, crust and a blender. It is best to serve the dish in small but deep bowls or bowls.

Mushrooms must be thoroughly washed, chopped and fried. You can immediately start the mushrooms in the pan and just cook with other vegetables. Peeled potatoes are finely chopped, boiled, and then turned into mashed potatoes using a blender or tolkushki. Onions are most often pasted beforehand.

Recipe for mushroom soup:

Recipe 1: Champignon Cream Soup

Very tender flavored first course. The soup has a pleasant creamy consistency, which is even more tender and tastier due to the cream. This champignon soup also includes potatoes and onions.

  • 400 g of fresh champignons, potatoes and cream (up to 20%);
  • Onions -200 g;
  • Salt and ground black pepper – to taste;
  • Vegetable oil – for frying;
  • White bread;
  • Dill sprigs.

To begin with, we will cut the white bread into small cubes, put it on a baking sheet and put it in the oven to bake. Bread will be dried for about 20-30 minutes. During this time, you can cook the soup of champignons. Peel potatoes and cut into small pieces so that they cook faster. Put the potatoes in a saucepan, pour water, add some salt and cook until ready. While the potatoes are boiling, we clean the onions and cut them into thin half rings. Mushrooms are thoroughly washed and cut not too small, as the mushrooms tend to be strongly roasted. First, fry the onion in vegetable oil until golden brown, then spread the mushrooms to it. Mix everything and fry until all the liquid has evaporated. At the end of frying the onion-mushroom mixture should be salted and pepper. Put mushrooms and onions in a thicket and chop them up with a blender. Drain the water from the finished potato (leave one glass of broth) and mash the potatoes with mashed potatoes. Now lay out the mushroom mixture in the pan and pour in a thin stream of cream, without ceasing to mix everything up. All ingredients are mixed with a blender and try, if required – add more salt and pepper. If someone likes a thinner soup, you can add half or a whole glass of potato broth. Serving dish with sprigs of greens and wheat crackers.

Mushroom puree soup

Recipe 2: Mushroom and Cauliflower Soup

Very original first dish of mushrooms and cauliflower. Onions and spices give a spicy taste, and butter combined with cream makes the soup of mushrooms an incredibly tender and melting.

Mushroom puree soup

  • 300 fresh champignons;
  • A small cauliflower head;
  • 2 small onions;
  • One and a half liters of water
  • 2 tbsp. l flour and butter;
  • 1 glass of cream;
  • White and black pepper hammers – to taste;
  • Salt – to taste.

Mushrooms carefully wash and finely chop. Bulbs clean and finely shred. Melt the butter in a hot frying pan and fry the onion on it first, then add the mushrooms. Simmer all over low heat. Take the pan, lay out the onion-mushroom mixture and pour 1 liter of water. Bring to a boil. While the water is boiling, you can disassemble cauliflower into inflorescences and wash them. As soon as the water boils, we put the cabbage into the pan and add a little salt. Cook the soup until the cabbage is completely soft. In a separate frying pan, sprinkle the flour lightly in butter, then add the cream and ground pepper. Beat the soup with a blender and pour in the cream, mix everything thoroughly and heat a little, but do not boil. This soup is very tasty served with grated cheese and herbs.

Recipe 3: Champignon and shrimp cream soup

This champignon cream soup can be served safely for a festive dinner or a family dinner. This delicacy first course includes mushrooms and seafood, as well as cream, seasonings and greens.

  • 1 kilogram of shrimp;
  • Champignons – 320 g;
  • 3 cups chicken broth;
  • A glass of dry white wine;
  • Red pepper – to taste;
  • 4 tbsp. l butter;
  • Nutmeg (ground) – to taste;
  • A glass of whipped cream;
  • 1 bunch of parsley;
  • Salt.

Prepare chicken broth from white chicken meat in advance. It will take about three glasses of broth. From boiled chicken meat you can make a delicious salad for the second. Mushrooms need to be washed and chopped, then fry in butter until cooked. Fried mushrooms put in a saucepan, pour a glass of broth and beat with a blender until mashed. Shrimps are cleaned from the shells, finely cut and spread into a saucepan. Mix everything thoroughly, pour in the remaining broth and cook for about 20 minutes. Then add whipped cream, wine, spices and salt to taste and cook for another 10 minutes. Serve the dish with chopped parsley.

Recipe 4: Mushroom Champignon Soup with Truffles and Tomatoes

This exquisite first course will perfectly fit into the festive menu – guests will be delighted with the delicate soup of champignons and truffles. Tomatoes give the soup a richness, and macaroni and ham make the food nourishing and nutritious.

  • Ripe tomatoes – 70-75 g;
  • Hard pasta – 30 g;
  • Fresh truffles – 5 g;
  • Fresh champignons – 20 g;
  • 25 g ham;
  • Flour – 14 g;
  • 20 g of cream;
  • 250 g broth;
  • Half yolk;
  • 10 butter;
  • Salt – to taste.

Cook the chicken broth and make it a popular white sauce (made from flour, butter, broth, milk or cream). Tomatoes keep a little boiling water, remove the skin and rub through a sieve. Combine grated tomatoes with sauce. Cook the macaroni until cooked and cut into small pieces of half a centimeter. Mushrooms and my truffles, boil until cooked and cut into small slices. Similarly, cut and ham. Put all the ingredients in the sauce and slowly stirring, bring to a boil. Mix the cream with grated yolk and butter. Serve with a cream mixture. The temperature of the soup should not exceed 80 degrees, otherwise the yolk may clot.

Mushroom puree soup

Recipe 5: Mushroom Mushroom Soup with Celery

All lovers of hot soups, mashed potatoes must try to cook this wonderful dish. The combination of potatoes and mushrooms is well known to many, so try to vary the soup with celery. It is he who gives a unique refined taste and aroma.

  • 1 small celery root;
  • Fresh champignons – 300 g;
  • Onions – 2 pcs .;
  • Carrots – 1 pc .;
  • Garlic clove;
  • Salt;
  • Olive oil;
  • Chili pepper (ground);
  • Ground black pepper;
  • Vegetable broth or water –
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