Dried mushroom puree soup with cream. Recipes for mushroom puree soups made from dried mushrooms

Secrets of famous companies: notes to housewives

Many well-known brands of restaurants and trading houses offer mushroom soups and their variations on the menu - with cream, so in Sweden a similar recipe is very popular. Mushroom soup with cream itself can be produced both in the classic form - with pieces of vegetables, and in the form of puree, served in cafes and restaurants and distinguished by its tenderness and aroma.

Chefs and simple housewives who prepare this dish for their family have a set of ingredients called “secret”, for example, for the Swedish version, an unusual addition is fresh parsley, which gives the soup incredible freshness and an incomparable aroma.

The classic recipe is based on a special “frying”. Its secret is the butter included in the composition. If desired, you can always replace it with a vegetable one, for example, olive oil, so the mushroom puree soup with cream will not lose its charm. As for cream, as the main ingredient, the recipe allows you to slightly adjust the dish to your taste preferences by choosing the percentage of fat content.

Recipe: Mushroom soup with cream. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Mushroom soup with cream”.

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

The energy value of Mushroom soup with cream is 33.1 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.

Recipe for soup – puree “Like in a restaurant”

Making this soup is not difficult.

The following ingredients will be required:

• mushrooms of the housewife’s choice – 500g;
• onion – 1 piece;
• soy sauce – 25ml;
• cream (preferably full fat) – 300ml;
• fresh parsley – 1 bunch;
• butter – 5g;
• salt - to taste;
• spices: pepper - to taste;
• soda - 500ml.

Making creamy mushroom soup

Mushroom puree soup with cream can be prepared in 40 minutes and allows you to serve 4 servings. Some mushrooms should be set aside as they will be needed later. The rest must be peeled, rinsed and finely chopped, then fried in oil for 3-4 minutes.

Then you need to pour water into the pan, boil and add cream, as well as soy sauce, mix all the contents well and bring to a boil again. As soon as the liquid boils, you can add the fried mushrooms. After this, the heat is set to minimum, and the soup is cooked for another 15 minutes.

After this time, the contents of the pan should be transferred to a blender and blended to a smooth puree. Next, the recipe involves adding salt and spices to taste. After this, it’s time to process the remaining mushrooms. They should be cut into slices and fried, also using butter. Serve mushroom soup puree with cream with the addition of fried pieces of forest fruits and finely chopped fresh parsley leaves to the plate. You can use cumin as a flavor accent that adds piquancy to the finished dish.

Preparation

1. Pour dried porcini mushrooms into a bowl and pour boiling water over them, let stand for half an hour.

2. While the mushrooms are steeping, prepare the vegetables for the puree soup. Cut the potatoes randomly into small pieces.

3. Finely chop the onions.

4. Melt the butter in a frying pan. You can also use regular refined for frying; a tablespoon will be enough. Drain the water from the mushrooms, cut especially large pieces into several pieces. Fry the mushrooms and onions for 5 minutes over low heat.

5. Place the fried mushrooms and onions in the pan with the potatoes.

6. Add water to the pan, add salt, spices and seasonings - you can get by with a bay leaf and black and allspice peas. An umbrella of cloves will also not be superfluous, the main thing is not to overdo it with spices.

7. Cook the soup for 20–25 minutes after the water boils.

8. Next, remove the bay leaf and other spices from the pan. You can now puree the soup using a blender.

The rich, pleasant taste and aroma of mushroom soup warms you well in the cold, giving strength and energy, saturating it with useful substances. You can prepare mushroom puree soup from dried mushrooms, frozen or fresh. There are many different recipes and general recommendations that will help you cook this first dish correctly, correctly combine flavors and use seasonings.

Soup puree from dried mushrooms “At home”

A tasty and unusual mushroom soup with cream can be prepared using a slightly different recipe. The peculiarity of the dish is that it can be eaten without using spices or even salt. It is best to garnish the finished soup with fresh parsley.

Ingredients for making soup:

• porcini mushrooms (can be used both fresh and dried) – 400g/15g;
• potatoes – 2 pcs;
• heavy cream – 50ml;
• fresh herbs – 20g;
• spices and salt to taste.

Cooking process

Making creamy mushroom soup is not difficult. The whole process will not take more than an hour. The first thing to do is cut the mushrooms and soak them for half an hour in warm water. During this time, you should peel and cut the potatoes. Cook the mushrooms quickly - about 15 minutes over medium heat. As soon as they are ready, you have to grind them using a blender. You immediately need to add cream to the mushrooms.

Add chopped potatoes to the mushroom broth and boil until tender. Afterwards, you need to cool it, and then add it to a blender and grind all the contents until you obtain a homogeneous puree. The next step is to add two cups of broth to the mushroom mass. All contents will need to be mixed well. Soup with cream and mushrooms is completely ready to serve, the final touch is adding fresh herbs, which can be chopped or put a whole sprig of parsley in a plate.

Soup with mushrooms, cheese and cream

On a special day, you want to prepare an unusual lunch. You can't do without the first course! Instead of the usual borscht, prepare a delicious dish - mushroom soup with cream and cheese.

To prepare it according to our recipe, you won’t need any special effort or rare ingredients. However, even from the simplest products you can always cook something extraordinary.

Products

• broth – 500 ml (any broth will do – vegetable, meat, chicken);
• onion – 1 piece;
• mushrooms – 500 g (frozen or fresh);
• butter – 40 g;
• flour – 2 tablespoons;
• vegetable oil - for frying;
• processed cheese – 65 g (half a package of triangles);
• cream – 100 ml.

Preparation

1. You should start preparing the soup by preparing the necessary ingredients. First you should chop the onions and mushrooms. If you use frozen mushrooms, you do not need to defrost them. The size of the pieces doesn't really matter because everything will be chopped in a blender later. The smaller they are, the faster they will extinguish.

2. It is worth putting the frying pan on low heat in advance so that it has time to heat up during the process of chopping onions and mushrooms. Place the onion in a hot frying pan and fry it with oil. It is better to turn up the heat and fry until golden brown.

3. Now is the time to add the mushrooms to the frying pan, stir, reduce the heat and simmer until soft. This will take approximately 15 minutes. Should I cover it with a lid? If the mushrooms are fresh, yes, to retain moisture. If frozen, there is no need to cover, because during the melting process additional liquid will be released and our dish risks turning into soup while still in the frying pan.

4. When everything is ready, it's time to use the blender. Place the contents of the pan into a mixing bowl and add a little broth. It's time to pepper, salt and add your favorite seasonings. However, a unique mushroom aroma must be present, so you should not add all the available spices. Now grind everything thoroughly. If using a blender with a lid, the little secret is to not use hot broth and let the mushrooms cool before closing the bowl. If hot food is used, problems may arise with opening the lid. Arose - cool, then open.

5. Place the butter in a saucepan and heat until it melts. Then, pour in the flour and mix thoroughly so that there are no lumps left. If you can’t completely mash them, you can use the blender again. Fry until the flour turns golden and has a nutty aroma. Now pour out the remaining broth and add the mixture from the blender. It's cheese's finest hour! Grate it and place it in a saucepan. Mix well and cook for about five minutes. Don't forget to stir periodically.

6. It's time to add cream. You can take any level of fat content. It should be remembered that the higher the percentage, the thicker the consistency of the soup. Therefore, if you use 10% cream, it makes sense to reduce the amount of broth so that the dish does not turn out too liquid. Stir everything again and bring to a boil. Pour the hot mushroom soup into bowls and garnish. Greens, croutons or cheese are perfect for decoration. The dish is ready!

Bon appetit!

receptino.ru

Popular recipes

• Pollock stewed in tomato sauce
• Marinating rabbit and hare meat
• Chicken fillet baked with vegetables and cheese
• Goose baked in the sleeve
• Blue whiting baked in the oven

New recipes

• Buckwheat with fish and mushrooms
• Beef and zucchini cutlets
• Chicken wings in tomato-mayonnaise sauce (in the oven)
• Muffins with minced chicken and sausage cheese
• Smelt stuffed with mozzarella (in the oven)

Mushroom puree soup with vegetables

This soup recipe is also easy to prepare. Its peculiarity is that potatoes and mushrooms do not need to be cut.

Ingredients for cooking:

• fresh mushrooms (champignons) – 500g;
• potatoes – 5 pcs;
• carrots – 1 piece;
• onion - 1 piece;
• butter – 25g;
• low-fat cream – 200ml;
• green onion – 1 bunch;
• Bay leaf;
• spices;
• sour cream – 50g;
• salt.

Cooking process

Potatoes and mushrooms must be washed and peeled. Let it simmer by adding bay leaf, spices and salt to the water. The onions are finely chopped, the carrots are peeled and grated. Vegetables must be fried in butter. Grind the roast with the addition of cream, potatoes and mushrooms using a blender. Add 250 ml of the resulting broth to the mixture and stir. Serve with sour cream and chopped green onions. To enhance the taste, the recipe allows you to add rye crackers to the dish. You can replace butter with olive oil, if you use soup - puree as a dietary dish.

Thus, pureed mushroom soup can be easily prepared at home. The dish will turn out incredibly tasty. If you choose low-fat cream, the soup can also be used in dietary nutrition. It is always served hot, since then the taste qualities are revealed in it most fully.

Cream soup of dried mushrooms with cream

Cooking time:

1 hour

Number of servings:

12

Energy value

• calorie content – ​​177.9 kcal;
• fats – 8.1;
• proteins – 8.5;
• carbohydrates – 17.8.

Ingredients

• dried mushrooms – 200 g;
• potatoes – 5 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• cream 20% – 150 ml;
• processed cheese – 100 g;
• butter – 50 g;
• water – 1.5 l;
• parsley - 3 sprigs;
• salt - to taste;
• ground black pepper - to taste.

Step-by-step preparation

1. Dried mushrooms must be soaked in cold water for 3 hours in advance. After that, put them on the fire and cook for 30 minutes.
2. Next, we will need to strain the resulting broth, remove the mushrooms from it and squeeze them out of excess moisture.
3. Add water to the concentrated broth to dilute it a little, and put it on medium heat. While the broth is heating up, clean and wash the vegetables. Chop the carrots and potatoes into small cubes and place them in the pan.
4. Finely chop the onion and saute it in butter for 2 minutes over low heat. After this, add the mushrooms and fry, remembering to stir, for 7 minutes.
5. When the vegetables are almost ready, add pre-fried mushrooms and onions to them. Let the stew boil and carefully blend everything into a homogeneous, aromatic mass using a blender. Let the soup cook for another 10 minutes.
6. At this time, grate our processed cheese on a medium grater and begin to gradually introduce it into the soup along with cream (to make it thicker, it is advisable to use a product with a large percentage and not replace it with milk). Bring to a boil, season with spices and leave to cook for another 5 minutes.

Our hearty creamy mushroom soup is ready, remove it from the heat and sprinkle with pre-chopped herbs. We need to fix it