What to do if the puree soup turns out liquid. All about soups

This post is dedicated to lovers of French soups. It's about how to make cream of mushroom soup from champignons according to a French recipe using chicken broth without a blender and without cream. And let me tell you a secret, unlike the grayish color that is usual for mushroom puree soup, you will get a golden and very attractive soup. And you will definitely learn how to achieve this in this recipe.

To begin, prepare all the ingredients:

Ingredients

(for 2 people):

• 2 tbsp. lie vegetable oil
• 10 g butter
• 250 g champignons
• 1 onion
• 0.5 white leek
• 1 clove of garlic
• 1 glass of milk
• 1 cup chicken broth
• 5 g flour
• 5 g butter
• Salt, ground white pepper
• Parsley and paprika for decoration

Steps

Use raw wheat flour.
Make a sauce with half a tablespoon of melted butter or olive oil with the same amount of flour for each bowl of soup. Pour the soup into the mixture and continue stirring until the soup thickens. This method requires an additional fifteen minutes of time to get rid of the "raw flour" taste. The technique is the same as with roux, only in this case the flour is cooked in the soup, and not fried before preparing the dish.

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Use grated raw potatoes.
Potatoes have a lot of starch and this will help you get a thicker consistency. It is best to add the potatoes immediately after grating them. Cook for another 5-10 minutes until fully cooked and thick.

Cream soup is a type of cream soup, so their recipes have few differences. The main feature of cream soup is that cream or milk is used in its preparation. Otherwise, the principles of preparation remain the same: to prepare cream soup, we boil and chop vegetables or other products, then dilute them with broth, milk or cream.

It is clear that to prepare cream soup, products are used that can be crushed to a puree state. For example, cream of meat soup is made from tender chicken meat. By supplementing it with almonds or ginger, you can get an incredibly tasty dish. Mushroom cream soup is also popular, for the preparation of which you can use any edible mushrooms, for example, champignons or porcini. Mushroom soup seasoned with cream turns out to be very tasty and satisfying. Another famous cream soup is cheese soup, which is made from aromatic varieties of cheese.

Adherents of a healthy diet invariably prefer creamy vegetable soup. To prepare it, use broccoli, potatoes, spinach, cauliflower, zucchini, tomatoes, pumpkin, corn, asparagus, peas, and lentils.

Seafood dishes are also very popular. To prepare cream soup, you can use shrimp, salmon, salmon, etc. You can also prepare combination soups, for example, cream soup from corn and shrimp. We will now introduce you to some of the most popular and delicious cream soups.

Mushroom cream soup

Ingredients:

• champignons – 500g;
• onion – 1 head;
• flour – 1 tbsp;
• butter – 50g;
• chicken broth or water – 0.5 cups
• cream – 10% – 200ml;
• vegetable oil – 2 tbsp.

How to prepare creamy champignon soup

1. Peel the onion, wash it and cut it into small cubes.

2. Cut the champignons into small pieces.

3. Pour vegetable oil into a frying pan, heat it and add mushrooms and onions.

4. Over moderate heat, stirring frequently, wait for the liquid to evaporate. Then turn up the heat a little and start frying.
5. Fry for 10-15 minutes.
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6. Transfer the prepared mushrooms and onions from the frying pan into a blender glass.

7. Blend them with an immersion blender to make mushroom puree.

8. Melt butter in a saucepan. Add flour and sauté until golden brown.

9. Add mushroom puree.

10. Pour in half a glass of chicken broth or water, stir and cook over low heat for 10 minutes.

11. Salt to taste. If desired, add spices, ground black pepper and nutmeg are suitable. One small pinch will be enough to highlight the taste of the mushrooms, but not dominate it. Pour cream.

12. Warming up. There is no need to bring it to a boil, just heat it very well.

That's all the cream - the soup is ready! You can serve it with crackers or toast.

Recipe 1: Creamy corn soup with shrimp

A very tasty cream soup that will not leave even the most demanding gourmets indifferent. You can cook it without shrimp, with crackers, because the main note in it still belongs to corn and its unforgettable taste.

Ingredients

:

1.5 liters of chicken broth; 0.5 l cream; 1 carrot; 2 onions; 1 can of canned corn; 400 gr. peeled shrimp; 0.5 tsp. turmeric; 1 tbsp. l. butter; salt to taste.

Cooking method

:

1. Having grated the carrots and finely chopped the onion, fry them together in butter in a deep frying pan.

2. Add corn and liquid to the pan and simmer for about 10 minutes.

3. Then in a saucepan, mix everything with cream, turmeric, salt and simmer for about 10 minutes.

4. Beat the soup in a blender until smooth, strain, add shrimp and boil the cream soup for about 10 minutes.

Cream soup without blender

Place pearl barley into the broth, add wine and a sprig of thyme.

Cook everything until the pearl barley is ready, then add the mushrooms and continue cooking for a couple more minutes. Salt and pepper the porcini mushroom soup to taste and serve. Sour cream, cream or fresh herbs can be added to the dish.

Mushroom soup on water

• champignons - 450 g;
• onions - 2 pcs.;
• garlic - 3 cloves;
• olive oil - 1-2 tbsp. spoons;
• salt, pepper - to taste;
• sage - 8-10 leaves;
• thyme - 1 sprig;
• white beans (canned) - 600 g;
• water - 1.5 l.

Preheat the oven to 230 degrees. Pour the mushrooms, garlic and onion into large slices generously with olive oil, salt and pepper, then distribute them onto a baking tray and place in the oven for 25 minutes, remembering to stir the contents of the pan from time to time.

While the mushrooms are in the oven, put the beans in water, add thyme, sage, salt, pepper and bring the broth to a boil.

As soon as the vegetables are ready, leave them to cool slightly, set the mushrooms aside, and puree the vegetables along with 3 cups of bean broth. Return the puree to the pan, stir, remove the herbs and add the mushrooms. Cook the soup over low heat for about 5-7 minutes, then pour into plates, sprinkle with fresh herbs and serve.

Recipe 2: Creamy Cauliflower Soup

Light, delicate and very healthy cream soup. It's very quick to prepare, but even those who are not fans of vegetable dishes will surely like it.

Ingredients

:

1 head of cauliflower; 1 tsp. bechamel sauce; 30 gr. butter; 200 gr. milk; a few drops of lemon juice; 1 pinch of lemon zest.

Cooking method

:

1. Having disassembled the cauliflower into inflorescences, boil it in lightly salted water. Then we separate the 6 largest inflorescences, rub the rest through a sieve or grind in a blender.

2. Prepare bechamel sauce, for which we mix flour, butter and milk, bring to a boil, add salt, add lemon zest and a few drops of lemon juice, pour this mixture into the hot soup. Add butter.

3. Before serving, put one of the inflorescences set aside earlier into each plate and pour hot soup over it.

How to cook the first of the champignons in a slow cooker?

Preparing cream puree in a slow cooker is not difficult even for a novice housewife. It can be called not only mushroom, but also cheese, since the finished dish has a characteristic smell and color, but its taste is still mushroom.

To prepare this soup, take:

• 1 kg of mushrooms;
• 300 g potatoes;
• onion;
• carrots;
• processed cheese;
• 300 ml cream;
• spices;
• greenery.

Potatoes, onions and carrots are peeled, washed and finely chopped. Then put it in a slow cooker, add 0.5 liters of water and cook until tender for twenty minutes.

Then whole mushrooms are added to the vegetables. Once they boil, cook them for another five minutes. After that, all the vegetables are transferred to a blender and crushed to form a cream soup.

Next, transfer the resulting puree into the multicooker, add cream, butter and dissolve the cheese. After adding spices and herbs, bring the champignon puree soup to a boil in a slow cooker, turning off the preheating.

Before serving, mushroom cream soup from champignons in a slow cooker is decorated with herbs and vegetables. If desired, you can decorate with homemade croutons.

The fundamental difference between cream soup and puree soup actually lies in one ingredient - cream. The beginning of cooking is the same: the ingredients are boiled in a small amount of water or broth, then they are pureed, then cream is added to the first, but not to the second. So today we will prepare two recipes with photos: cream-soup from champignons and puree soup from them and as a result we will get two different, tasty first courses.

Recipe 3: Creamy vegetable soup with cheese and crispy bacon

This soup also contains vegetables - potatoes, cauliflower, leeks, which make it healthy, and bacon and cheese, which make it very tasty and filling. Therefore, this soup is an excellent choice for the dinner table.

Ingredients

:

1 liter of chicken or vegetable broth; 350 gr. cauliflower; 350 gr. leeks; 5 potatoes; 1 grated nutmeg; 300 gr. milk; 1 tbsp. l. English mustard; 150 gr. cheddar cheese; 200 gr. smoked bacon; salt and ground black pepper to taste.

Cooking method

:

1. Peel the potatoes, wash them and cut them into large pieces. We separate the cauliflower into inflorescences. We also clean the leeks, wash them and cut them into large pieces.

2. Bring the broth to a boil, then, adding prepared vegetables and nutmeg, cook under a closed lid for about 15 minutes over low heat.

3. Then grind the cooked vegetables in a blender until pureed, mix it with the broth, heat it again, add milk with mustard and cheese. Pour the prepared cream soup into plates and serve, adding bacon cut into cubes, grated cheese and sprinkling with black pepper.

Cold soups in puree form

Cold creamy soup is perfect for the summer, when you also need to eat soups, but this is not always possible due to the heat. Such dishes not only refresh you well, but also give you a feeling of fullness and lightness for a long time.

Beetroot soup

This soup is a real storehouse of vitamins. To prepare it you will need the following products:

• beet
• onion
• celery
• bouillon
• olive oil
• sugar
• sour cream
• vinegar
• cold water

Beets, onions and celery are peeled and finely chopped. At this time, the oil is heating up in the pan. First, celery and onions are placed there. All this is sprinkled with sugar on top and cooked over high heat for 5 minutes. However, it is important to ensure that the vegetables do not burn. Then the beets, a little broth and a little wine vinegar are added to the pan. The contents are brought to a boil and then cooked for 40 minutes. At the same stage, salt and pepper are added to the puree soup.

Next, you need to grind the ingredients in a blender, but you need to do this in such a way as to stop one step away from a completely homogeneous consistency. The soup is then placed in the refrigerator for at least 6 hours.

After this time, the soup is diluted with cold water to the desired consistency. Puree soup is served with sour cream and finely chopped herbs. For each it can be their own greens, which they like best to taste. There are no restrictions here. It's worth imagining.

Zucchini and avocado soup

• zucchini
• avocado
• lemon
• yogurt without filler
• mint, cumin, coriander, pepper, salt
• olive oil

Zucchini is cut into small cubes, sprinkled with lemon juice, and then stewed for 15 minutes.

The avocado is pitted and peeled and cut into cubes. Now the finished zucchini, avocado, yogurt without filler and the mentioned spices are placed in a blender and crushed there until completely homogeneous. Salt and pepper are also added there.

When serving, the zucchini and avocado puree soup is sprinkled with olive oil and garnished with a mint leaf. A very refined version of how to prepare puree soup. If presented beautifully, you can even put it on the table for your guests. They will be pleasantly surprised.

Seafood soup (mussels and shrimp)

Lovers of the healthiest and most delicious seafood can be completely calm, because there is something interesting for them among the puree soups. You will need the following products to make this recipe:

• mussels
• shrimps
• cream
• bouillon
• salt pepper

Mussels and shrimp must first be boiled in salted water with a few grinds of black pepper. It is important not to overcook these products so that they do not lose their taste. If desired, you can add a bay leaf to the pan with seafood during cooking.

Boiled seafood must be cleaned, cut into small pieces and thoroughly chopped in a blender along with low-fat cream and a small amount of broth. You can brighten up the taste of this puree soup by adding a little plain yogurt to it.

Recipe 4: Cream of champignon soup

Mushroom lovers will love this recipe thanks to its delicious mushroom flavor.

Ingredients

:

75 gr. butter; 1 cup cooking cream; 400 gr. champignons; 2 tbsp. l. flour; 6 cups beef or chicken broth; 3 egg yolks; several sprigs of parsley, dill, celery; salt and pepper to taste.

Cooking method

:

1. Finely chop the onion, fry it in butter until transparent in a deep frying pan, then add finely chopped champignons there. Stirring constantly, fry the mushrooms and onions for about 5 minutes. Then, continuing to stir, add the flour and, filling everything with broth, bring the soup to a boil. After adding the greens, without cutting them, but straight into the stems, cook the soup for about half an hour over low heat.

2. Remove the greens and pour the broth through a sieve into the pan. Grind the remaining mass in a blender and place in a saucepan with broth.

3. Lightly beat the yolks, mix them with cream, and carefully introduce the resulting mass into the soup in a thin stream, while constantly stirring, add salt, pepper and heat.

4. Place the finished cream soup on plates and sprinkle with finely chopped herbs before serving.

To make the cream soup thicker (this task is especially important when preparing a vegetable dish), flour, previously fried in butter, is added to it.

To make the cream soup more satisfying, when serving, you can add pieces of meat or fish separately fried in a frying pan (depending on the combination of products) to each plate.

Cream soup is a variation of the popular cream soup, but is prepared not with meat, fish or vegetable broth, but with milk, cream or bechamel sauce. Cream soup has a more delicate and soft consistency, reminiscent of airy butter cream, which is why children love it very much. Thick soups came to us from France, where every cook is sure that soup for a meal is as important as the foundation for a building. All French housewives know how to properly prepare cream soup, and we should learn from them!

To prepare cream soup, any vegetables, mushrooms, meat, fish, eggs, cereals, cottage cheese and cheese are used. For piquancy, nuts, fruits, alcohol and spices are sometimes added to the dish. There are many original recipes for this dish, but they are all prepared using the same technology, and if you master it, any thick soup will be up to you, even an exotic dish of shrimp and coconut milk.

• First, choose what kind of cream soup to make - from meat, vegetables, seafood or sweet ingredients. Finding the right recipe is a creative process that can seriously captivate you, but we do not recommend delaying the choice. I want to eat!
• All products are boiled or stewed (if necessary), and then ground in a blender to a puree. Just grate the cheese.
• Hot milk or cream is added to the mixture, which can be slightly thickened with wheat flour, fried in butter until beige. At the same time, of course, do not forget about salt and spices.
• The finished dish is served in deep cups with fried croutons, garnished with pieces of vegetables, herbs, grated cheese and whipped cream.

Mushroom soup

The difference between chowder and soup is that soup is mostly cooked in meat or fish broth, while chowder is a vegetarian dish, which is a decoction of root vegetables, mushrooms or vegetables. The secret to a delicious stew is balance of flavors.

A real stew should be rich in the taste of the main ingredient, so, in our case with mushroom stew, the taste and aroma of the dish will fully correspond to the mushroom one, but adding additional ingredients to the dish is also possible.

Mushroom soup recipe

Heat both types of oil in a deep frying pan and fry diced celery, carrots and onions in it. As soon as the vegetables acquire a golden hue, remove them from the heat and transfer them to a plate.

Now it’s the turn of the mushrooms; they need to be cut into large slices and simmered on the fire for about 5-6 minutes. Now we transfer the mushrooms, along with the released liquid, as well as the vegetables, into the pan. Fill the contents of the pan with water, add herbs and spices and bring the liquid to a boil. Afterwards, reduce the heat and cook the stew for about 30 minutes.

Mushroom soup with barley

• pearl barley - 1 tbsp;
• dried porcini mushrooms - 2 handfuls;
• water - 6 glasses;
• garlic - 3 cloves;
• celery - 1 stalk;
• dry white wine - 1/2 tbsp.;
• thyme - 1 sprig;
• salt, pepper - to taste.

Before preparing mushroom soup, pearl barley must be sorted and rinsed to clean water. Bring five glasses of water to a boil and pour in the dried porcini mushrooms. Let the mushrooms soak in moisture for about an hour. Meanwhile, put the remaining glass of water on the fire and add the diced celery and garlic cloves. Cook everything for about 15 minutes or until soft, then puree the broth and vegetables using a blender.

Squeeze out excess moisture from the mushrooms, return the liquid to the heat and mix with vegetable puree.

Variations on a theme

The French love cream soup of pumpkin and wild mushrooms, Italians prefer cream soup with Parmesan and spinach, Scandinavians cook this dish with rye bread and salmon, and Americans are crazy about cream soup with shellfish. In Russian restaurants it is most often served from potatoes, peas, spinach, beans, asparagus, beets and lentils. Very popular are meat soups with semolina and almonds, with seafood, white wine and thyme, and cream of corn soup with carrots and bell peppers. Classics of the genre - creamy soup of broccoli with leeks, mushroom soup of boletus with heavy cream and olive oil, creamy cheese soup with celery.

This dish can be prepared from any product, improvising and trying new combinations, so you can invent your own cream soup, decorate it beautifully and serve it as an exquisite delicacy. Cream soup will ease your kitchen duties and introduce the aristocratic mood of old Europe into your daily diet...

Puree potato soup is a healthy dish, especially in the diet of children and the elderly.

It does not require much preparation time or special effort. The main thing is to peel the potatoes, and the rest is a matter of technique.

The soup is served with salted or garlic croutons (croutons).

Puree potato soup - general principles of preparation

The main ingredient is potatoes.
Depending on the recipe, you will need from three to four pieces to one and a half kilograms. You can cook the soup either in water or in meat or chicken broth. Potato cream soup can be varied with a large number of ingredients. Mushrooms, seafood, meat, bacon, cheese and various vegetables are used to prepare the soup. Add carrots, onions, zucchini, tomatoes, peppers, garlic and, of course, fresh herbs. And what exactly to choose – it all depends on your taste and desire. Our best recipes will help you with this.