Champignon puree soup - proven recipes. How to properly and deliciously cook a soup of champignons.

Champignon puree soup - general cooking principles

Champignon puree soup is a thick first course prepared from crushed champignons and vegetables (potatoes, onions, carrots, celery, broccoli, cauliflower, etc.). Mushrooms are pre-fried or boiled. Mushrooms can be cooked separately or with other vegetables. In the pureed or pureed ingredients, gradually pour the base (vegetable or chicken broth, water or cream). The whole mixture is thoroughly mixed or whipped with a blender, after which the dish can be served on the table. Usually, mashed champignon soups are served hot or warm. In addition to vegetables, you can add pieces of chicken meat, seafood, cheese and any other products to your taste. The main thing is that all components harmonize with each other. Sometimes the cream soup is specifically thickened with flour or pureed egg yolks.

Champignon Cream Soup - Preparing Food 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, a 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-puree:

Recipe 1: Mushroom Mushroom 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.

Ingredients Required:

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

Preparation Method:

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.

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.

Ingredients Required:

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

Preparation Method:

Mushrooms carefully wash and finely chop. Bulbs clean and finely shred. Melt 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.

Ingredients Required:

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

Preparation Method:

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 saturation, and macaroni and ham make the food nourishing and nutritious.

Ingredients Required:

• 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 the yolk;
• 10 butter;
• Salt - to taste.

Preparation Method:

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.

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.

Ingredients Required:

• 1 small celery root;
• Fresh champignons - 300 g;
• Onions - 2 pcs .;
• Carrots - 1 pc .;
• Clove of garlic;
• Salt;
• Olive oil;
• Chili (ground);
• Ground black pepper;
• Vegetable broth or water - 1.5 l;
• Cream - 150 g.

Preparation Method:

All vegetables need to be washed and cleaned. Grate carrots, cut celery into cubes, and cut onions into thin rings. Mushrooms are washed and cut into four parts. Garlic finely chopped. In olive oil, you need to carrot, onion and celery with garlic. The total time for roasting vegetables is about 15 minutes. Mushrooms can be stewed separately for 10 minutes or put them to the vegetables. We take a large saucepan, lay there roasted mushrooms and vegetables and pour all the products with vegetable broth or water (you can pre-dissolve a couple of bouillon cubes in water). Add chili pepper, black pepper and salt on the tip of the knife. Bring the soup to a boil, reduce the heat and cook for about 40 minutes. Slightly cooled soup is poured with a blender and pour in the cream (optional). We try and, if necessary, add some salt to the dish. Hot dish should be served in chopped herbs and fried sliced ​​mushrooms.

Recipe 6: Mushroom Soup with Mushrooms and Potatoes

Ingredients

• 30 g butter;
• 1200 ml vegetable broth;
• olive oil - 15 ml;
• black pepper and table salt;
• 150 g onions;
• half a glass of finely chopped parsley;
• 350 g potatoes;
• 150 g white wine;
• 350 g of champignons;
• a pair of garlic cloves.

Method of Cooking

1. In a saucepan, heat the mixture of olive and butter. Vegetables clean and chop. We put in the pan with butter finely chopped onion and cut potatoes into small slices. Cover and cook over low heat for about ten minutes, until the vegetables are soft. 2. Mushrooms clean, wash and cut into thin slices. We shift them to the pan, put crushed garlic and pour in white wine and broth. Salt, pepper and boil. Cook for about a quarter of an hour, until all vegetables are fully cooked.

3. Pour the contents of the pan into a blender container and grind into mashed potatoes.

4. Put the resulting mass back into the pan, add half the green and heat over low heat.

Recipe 7: Mushroom Mushroom Soup with Vegetables

Ingredients

• chicken broth with meat - a glass;
• 50 g curry powder;
• 230 g of champignons;
• ground white pepper, sea salt and celery root;
• frozen green peas - 100 g;
• 2 carrots;
• 100 ml of cream;
• 450 g onions;
• dry white wine - 100 ml;
• 60 g of plums. oils;
• 25 g of flour.

Method of Cooking

1. Peeled celery and carrots and cut into strips. Wash peeled onions and mushrooms, and grind in the same way.

2. In a saucepan, melt half of butter, put vegetables there, salt and pepper. Fry vegetables for about three minutes. Then get them out of the pan.

3. Put the rest of the butter in a pan and fry the flour in it.

4. Remove the meat from the broth and filter it. Mix the broth with wine, water and cream. Fried flour diluted with a small amount of broth with wine, and add to the pan. Mix and put the green peas.

5. Cook the soup for about five minutes and fill the curry. We shift vegetables and chicken meat to the soup. Blender grind until smooth.

Recipe 8: Mushroom Mushroom Soup with Cognac

Ingredients

• 200 g of leeks and shallots;
• butter - 40 g;
• 350 g of champignons;
• sugar, sea salt, freshly ground pepper and Provencal herbs;
• three cloves of garlic;
• 60 ml of olive oil;
• fresh thyme - 2 sprigs;
• cognac - 30 ml;
• 200 ml of milk;
• 400 ml of 30% cream.

Method of Cooking

1. Clean and coarsely chop the champignons. Peel the shallot and shred small. Leek cut into half rings. Cut the slices of garlic into thin slices. 2. Heat the mixture of butter and olive oil in a skillet. Fry, stirring the garlic with onions until soft. Add the mushrooms and leaves of thyme, mix and continue to fry until golden brown. Spice everything up with pepper and salt. Pour in brandy and immediately set on fire, so that the alcohol is completely evaporated, and fry, stirring continuously.

3. We will transfer fried mushrooms to the cauldron, add cream and milk. Boil and mash the soup with an immersion blender. We warm the soup for another ten minutes on low heat.

Recipe 9: Mushroom Mushroom Soup with Dumplings

Ingredients

• one and a half cups of chicken broth;
• sea salt;
• 250 g of champignons;
• butter - 45 g;
• flour - 50 g;
• yolk.

For Drops

• half a kilo of chicken breast;
• butter;
• spices and salt;
• long loaf pulp - 100 g;
• 2 egg whites.

Method of Cooking

1. In a saucepan, fry the flour in butter until rosy and dilute it with chicken broth. Cook the broth with flour for about ten minutes. Then add the yolks, salt and mix well.

2. Fry the finely chopped champignons in a frying pan until golden brown. Put them in the pan and using a blender bring everything to a puree state.

3. Chicken breast and loaf pulp skipped through a meat grinder. In the stuffing gradually introduce proteins and a little ghee and knead well. Use a teaspoon to form the quenelles and steam them.

4. Pour the soup-puree into a la carte plates and put a dozen dumplings in each. Sprinkle with herbs and serve.

Champignon puree soup - secrets and useful tips from the best chefs

Mushroom soup is usually served with wheat croutons, crackers, yolks, grated cheese, cream or cream sauce and finely chopped greens. If cream needs to be mixed with all ingredients, they should be added at the very last. The best cooks are advised to cut all the vegetables and mushrooms in the form of a single form, the products, thus, evenly and equally boil. Maximum homogeneity can be achieved only if you first grind all the products with a blender, and then pass the mixture through a sieve. The soup will then be very tender and airy.