Slenderness from the basket: recipes for cream of wild mushroom soup

Encyclopedia "Mushroom-Info" Dishes from mushrooms Dishes from porcini mushrooms How to cook cream of porcini mushroom soup: the best recipes

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 that they do not 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.

Diet food

Diet nutrition is a special approach to eating, the main goal of which is weight loss. But a bad diet is one that cares only about clothing size and the number on the scale. A balanced technique not only helps to reduce body weight, but also ensures overall health of the body and strengthening of vitality. Diet and hunger strike are not the same thing.

The main tenet of a healthy diet is variety. This applies not only to the list of products, but also to the types of dishes. Everything should be on the table in moderate quantities: appetizers, first and second courses, even desserts. The main component of proper nutrition is soup. Special emphasis should be placed on liquid dishes.

They are indispensable on a diet for the following reasons:

1. Cooking is a healthy and completely dietary cooking method.
2. Most soups are quick and independent dishes that require minimal preparation. The main thing is to combine the ingredients and leave them on the stove until fully cooked.
3. Liquid food is easier to digest. Puree soups are especially appreciated.
4. Lunch without soup or broth cannot be called balanced and healthy.

Diet soup is very easy to cook. The main condition is the use of low-fat meat or fish, emphasis on vegetables, as they are rich in fiber, which helps speed up metabolism, long-term satiety, and good functioning of the gastrointestinal tract. Ingredients for soup can be fried, but it should be a gentle sauté, and not cooked until crunchy.

There is a place for soup in any nutritional scenario. Without it, the diet will “fall apart”. Soups can be both protein and carbohydrate - a huge number of recipes for a cookbook in at least 2 volumes.

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 decorative 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.

conclusions

Mushrooms on a diet are always happy to come to the rescue, especially if you are already tired of meat and want food with a bright taste and smell. Puree soup with mushrooms is so simple that even a housewife with no experience or a child under the supervision of an adult can cook it.

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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.

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 creamy mushroom soup. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Mushroom puree soup”.

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

The energy value of creamed mushroom soup is 29.3 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 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.

Useful tips

Every pureed mushroom soup deserves not only to appear at a weekday dinner, but also to decorate a guest table, even a holiday one. Such a light soup is truly family-friendly, since all family members, without exception, can enjoy it (children from 3-4 years old).

Wild mushroom puree soup opens up a vast field for culinary experiments and fantasies. Serving matters a lot in shaping the impression.

Decoration Tips:

1. Rusks go well with soup. Since the dish is dietary, it is better to use whole grain bread for drying. Crackers are served separately or as a topping.
2. Various seeds, such as pumpkin, sunflower or sesame, are very useful on a diet in moderation. They can also be used to decorate soup.
3. An additional source of protein is chicken eggs. Hard-boiled egg halves can be used to decorate each plate.
4. In addition to greens, you can use cherry tomatoes and cucumber shavings.

Important! It is not recommended to cook soup in large quantities at once for several days. With each temperature jump from boiling to cooling, the taste becomes poorer, as does the vitamin composition.

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.

Benefit

Mushroom soups have always been considered one of the noble first courses. Mushrooms are called “forest meat” because their protein content is in no way inferior to meat products.

Useful properties of this ingredient:

1. Large amount of protein.
2. The amount of vitamin B is the same as in cereals. Therefore, mushrooms are also a beauty product that affects the quality of skin, nails and hair.
3. The presence of vitamins A, E, PP, D.
4. Enrichment with rare macroelements, including sulfur, zinc, manganese, phosphorus and others.
5. Negligibly low calorie content.

In addition, mushrooms are an affordable product that can be found in any store at any time of the year. Forest mushrooms (ceps, chanterelles, boletus, boletus and aspen mushrooms, etc.) are especially valuable.

Their aroma and taste cannot be compared with champignons and other types grown on special farms. Therefore, any dish with forest mushrooms is especially tasty and aromatic.

Important! You should be careful with wild mushrooms. If you have doubts about the mushroom, do not take it, give preference to familiar options. Mushrooms, like sponges, absorb any substances from the environment, including harmful ones. Therefore, you should not eat those mushrooms that grow along roads, in factories, near garbage dumps and cemeteries.

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.

Fresh cucumbers will not spoil the taste

Recipe for creamy soup made from fresh champignons and cucumbers. Don't be surprised, yes, fresh cucumbers are the highlight of this delicious soup.

Prepare:

• 1 liter of water;
• 200 g mushrooms;
• 0.5 kg of fresh cucumbers;
• 80 g rice;
• 300 g cream;
• 1 egg;
• 50 g butter;
• salt, spices to taste.

Finely chop the mushrooms and cucumbers and cook together with the rice in water. Then puree the soup using a blender. Now let's prepare the dressing for the soup: mix the cream with the egg and butter, add salt and spices to taste. Add the resulting mass to the soup and bring to a boil again. Prepare the base of the soup - mushroom broth with vegetables, you can also use it in a slow cooker.

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.

Creamy chanterelle mushroom soup with herbs

Creamy chanterelle soup with herbs has a bright taste and aroma. There is no need to be afraid that the first course turns out to be quite high in calories and rich, because it is very appetizing and healthy.

• 500 g boiled chanterelles;
• 1 liter of water;
• 3 onions;
• 2 carrots;
• 5 potatoes;
• 100 g butter;
• 200 ml cream;
• 1 egg yolk;
• 2 tbsp. l. flour;
• Salt - to taste;
• 2 tbsp. l. chopped parsley.

The chanterelle soup is prepared step by step, the process is described below.

1. Place the boiled chanterelles in a frying pan with butter and fry until tender.
2. Immerse in water, boil for 5 minutes, peel all the vegetables and add to the mushrooms.
3. Boil until fully cooked and transfer with a slotted spoon to a deep bowl, let cool slightly.
4. Grind with an immersion blender, then pour the resulting mass into the broth.
5. Combine the melted butter with cream, flour, yolk, whisk and pour into the soup.
6. Add some salt, cook for 3 minutes, leave covered for 10 minutes to steep.
7. When serving, place a small amount of chopped herbs on each plate.

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.

Tender and thick soup with added cream

Another variation of this recipe is the same soup, but with the addition of cream during the puree process. The result is simply excellent! This creamy mushroom soup can be served as a first course at a holiday table.

Instead of puree soup, you can make cream of mushroom soup. To do this, add pre-prepared sauce to the finished soup while blending. Melt 2 tablespoons of butter in a saucepan, add 3 tablespoons of flour and fry over low heat for 5 minutes.

Then pour in a little broth in a thin stream and continue preparing the sauce with constant stirring for another 10 minutes. This cream of mushroom soup will be beyond praise, and for lovers of a delicate creamy taste this dish will become a favorite.

Whatever recipe the hostess adopts, before serving, you should decorate the dish with a sprig of herbs - the photo of puree soup makes you want to try it. This soup is best served with croutons, white or black bread, then the lunch will be incredibly satisfying and tasty.