Stomach balm: mushroom soup made from forest mushrooms; manufacturing recipe

Stomach balm: mushroom soup-puree from forest mushrooms - recipe

At first, mushroom soups were truly European. But due to the ease of production and indescribable taste, they have spread intensively throughout the world.

At the moment, in most countries, mushroom soups are valued on par with meat dishes. There are various manufacturing options in Russian, European, and Asian cuisines.

The article provides a step-by-step description of the recipe for making creamy soup with mushrooms, as well as useful tips for housewives.

Description of the dish

Creamy forest mushroom soup with cream is an indescribably warm version of the dish that came to us from Sweden. A light and healthy soup that is perfect for a summer lunch.

The recipe uses the freshest forest mushrooms - boletus, boletus, boletus. Regular store-bought champignons are also suitable. You can use a frozen or dried product as a base - the taste of the dish will not change.

Take note of the recipes for the most delicious pureed soups from various products: peas (with smoked meats), corn, lentils, fish, shrimp, poultry, seafood, and also cheese soup with chicken.

Benefits for the body

Mushroom soup is a rare example of a tasty, satisfying, low-calorie and healthy dish. Its advantages:

100 grams of mushrooms contain only 50 calories. But other ingredients are also of great importance - for example, heavy cream and butter in the soup will increase its calorie content.
It contains a huge number of vitamins, macroelements and amino acids. Eating mushrooms has an excellent effect on intellectual activity and prevents the occurrence of atherosclerosis (atherosclerosis is a chronic disease of the elastic and muscular-elastic arteries) .
Mushroom soup is a storehouse of B vitamins. They are essential for the functioning of the nervous system and improve the condition of the skin, hair, and nails.
Vitamin PP (a low molecular weight organic compound of relatively simple structure, necessary for all living things) PP, necessary for blood vessels and hematopoiesis, is also found in mushrooms. This same size is found only in beef liver.
Iodine, potassium, copper and zinc in the structure of mushrooms prevent heart disease and the appearance of viruses. Calcium and phosphorus are needed for strong bones - mushrooms contain the same amount of these vitamins as fish.

In addition, mushroom soups are quite filling, which is very important for those who are on a diet. It is also an ideal lunch for vegetable eaters or those who are fasting.

Everyone knows the benefits of vegetables; if you want to stay awake, prepare pureed soups from zucchini, tomatoes, pumpkin, potatoes, spinach, celery, Brussels sprouts or cauliflower, broccoli. All these soups will be given a special taste by cream.

Recipe for making a mushroom dish with cream

Difficulty: medium.
Production time: 60 minutes.
Type of dish: 1st dish.

To make 6 servings of tender mushroom cream soup with cream, the following ingredients will be useful:

Forest mushrooms (fresh or frozen) – 600 gr.
Potatoes – about 400 gr.
Large onion – 1 pc.
Little carrot.
Water – 1 l. Depending on the desired thickness of the soup, you can use 800 ml. up to 1.5 l. water.
Cream 20% fat – 400 ml.
Salt and pepper to taste.
Oil for frying – butter or olive. Butter will give the soup the richest taste, and olive oil will not harm your figure.

Nutmeg, aromatic pepper and paprika are great for mushroom soup. It is worth refraining from adding garlic and suneli hops - these seasonings can interrupt the taste and smell of mushroom soup.

Additional components:

a few pieces of bread to create crackers;
parsley for decoration.

Step-by-step instruction}:

Sort through the freshest mushrooms, peel them and wash them well. If frozen mushrooms are used, and they were thoroughly cleaned and washed before freezing, there is no need to defrost them. Dried mushrooms need to be cooked longer.
Place the cooked mushrooms in a saucepan, add cold water and place on low heat. After boiling, cook for about half an hour.
While the mushrooms are boiling, you need to prepare other products: peel the potatoes and cut them into random pieces, onions into medium cubes, grate the carrots on a large grater.
After the mushrooms are boiled, remove a quarter of the mushrooms from the broth and place in a separate plate. It is better to choose careful, even slices: they will decorate the future soup. Do not pour out the broth after cooking - it will give the dish a gentle mushroom smell.
Add potatoes and fragrant herbs to the broth with the remaining mushrooms. There is no need to add salt to the soup yet: this happens at the very end.
Bring the soup to a boil and cook for about 10 minutes. At this time, fry the carrots and onions in butter or olive oil for a couple of minutes (until the onions are transparent).
Send the prepared roast into the soup, now you can add salt. Cook for about 5 more minutes.
Then pour the contents of the pan into the blender bowl; you can use an immersion blender. Beat moderately until creamy. There is no need to worry if the soup turns out to be very dark - after adding cream it will lighten noticeably.
Preheat the cream to a boil in a small saucepan. Pour cream evenly into the whipped cream soup.
Fry the remaining boiled mushrooms and also add to the pan. Stir, heat the contents again over low heat, stirring constantly. The fragrant soup is ready! It must be served hot, garnished with parsley sprigs and croutons.

How to make puree soup from wild mushrooms, you will learn from the video:

Tips for submission

Puree soups are excellent mixed with crackers, especially homemade ones. To prepare croutons, you need to cut several pieces of bread into cubes, place them on a baking sheet in one layer and dry them in the oven. Manufacturing time is about 5 minutes at 200°C.
Instead of potatoes, barley, rice, vermicelli, and pasta are often added to mushroom soups. The addition of melted cream cheese will perfectly decorate the taste of the dish. You can simply sprinkle the finished soup in a bowl with grated cheese - it will give the first dish an extraordinary taste.
Mushroom soup does not reveal all its flavor properties right away. You should not serve just the prepared dish: it is better to let it brew for about half an hour. But you shouldn’t keep it in the refrigerator for longer than 4 days.

Useful Tricks

Wormy mushrooms should not be thrown out immediately - they must be filled with cool water. The worms will begin to crawl out. They need to be washed off and the operation repeated a couple more times until all the worms are destroyed.

With the introduction of tricks and the right tips during production, this dish will impress the whole family and will become a favorite delicacy for children and adults. Soups made from all mushrooms will be tasty and healthy, and kids will love puree soups. The most important thing is to keep in mind the safety rules when choosing wild mushrooms in order to avoid health problems.

Cream of mushroom soup: how to cook according to a traditional recipe

Hello, dear readers! Close your eyes and imagine that you are in an autumn forest. Breathe in the freshest cold air and smell the yellowing grass, pine needles and, of course, mushrooms. It is the mushroom puree soup that we will be preparing with you now.

Puree soups have a pleasant texture and are easily digested by the body, and mushrooms are very rich in protein and have very low calorie content. Therefore, cream soup made from mushrooms is ideal for dietary nutrition.

The dish can be prepared from new mushrooms, or from frozen and dried ones. I really like honey mushroom soup. They are fragrant and tasty. And collecting them is a pleasure! After all, they grow in groups. In half an hour you can fill a whole basket.

But most often, champignons are used to make mushroom cream soup, which are available at any time of the year. In addition, they do not need to be boiled in advance. Let's start cooking!

Ingredients

Step-by-step recipe with photos

Video recipe

Other options

French

Cream soups are a classic of French cuisine. You won’t find our usual potatoes in these recipes. French cream of mushroom soup is prepared from champignons and onions in chicken broth with the addition of cream. The dish has a pleasant smell and delicate creamy taste.

In a slow cooker

You can quickly and easily cook a dish in a slow cooker. Fry the vegetables with mushrooms, add water to them and cook everything in the “Soup” mode for no more than an hour. 10 minutes before the end of the program, add cream, salt and pepper. At the end of cooking, carefully grind everything with a blender until pureed. The fragrant and rich soup is ready!

Bacon gives the dish a special taste. Fry it along with onions and mushrooms, then grind everything with a blender. If you don’t like this option, then simply add pieces of crispy-fried bacon to your bowl of soup. It will turn out nourishing and tasty!

With cheese croutons

Instead of croutons, which are usually served with cream of mushroom soup, serve cheese croutons. It will take no more than 15 minutes to make them. Place a slice of cheese on each piece of baguette and bake in the oven at 150 degrees for 10 minutes until golden brown. Crispy croutons with cheese will be a good addition to the main dish.

Cream soup made from chanterelles will have a pleasant golden color. They need to be boiled before you start preparing the soup. But you should not eat frozen chanterelles, because they can taste bitter. Or boil them before freezing. This way they will retain their own natural taste. The dish is served with herbs and sour cream. In this case, crackers will be superfluous, because the soup with chanterelles turns out to be very filling.

Useful tips

Instead of new champignons, you can use frozen ones. Just be sure to defrost them at room temperature before starting cooking to drain excess liquid. If this is not done, the soup will turn out liquid. This also applies to forest frozen mushrooms.
If you are preparing cream soup from dried mushrooms, soak them for at least 1 hour. Then wash thoroughly to get rid of sand and boil until tender.
For a rich broth, take 1 full glass of dried mushrooms per 3 liters of water.
The croutons for serving are easy to prepare on your own. I usually cut the bread into cubes, place it on a baking sheet in 1 layer, drizzle with olive oil and bake in the oven for 10 minutes at 150 degrees.
You can choose the cream of any fat content that you like best. If calorie content is not of great importance to you, then choose a product with the highest percentage of fat content. This way the dish will be more concentrated.
Be careful when seasoning the dish. Mushroom puree soup has a very subtle smell, which can easily be spoiled by incorrectly selected spices. I add a pinch of nutmeg and white pepper to the soup to give it a slight spice.
If you don't have an immersion blender, you can puree the soup in a stationary blender.

Conclusion

Now you have learned how to prepare a fragrant cream of mushroom soup according to a traditional recipe, what mushrooms can be used to prepare it and what to add to it to enhance the taste.

Now go to the kitchen to cook and deprive your household of their minds with the amazing smell! Don't forget to tell us about your own culinary achievements in the comments!

Cream soups with mushrooms

Cream of forest mushroom soup

forest mushrooms (fresh, peeled) – 300g; potatoes – 2 pcs.; onion – 1 pc. (medium size); milk – 500 ml; sour cream (fat content 15%) – 2 tbsp; butter – 1 tsp; thyme – 1 sprig; tarragon – 1 sprig (small); salt - to taste.

Snyti soup with cheese

potatoes – 3 pcs. (big); onion – 1 pc.; carrots – 1 pc.; snot – 100g; water – 2 l; processed cheese (with mushrooms) – 2 tbsp; vegetable oil – 2 tbsp; salt - to taste; ground dark pepper - to taste; nutmeg (ground) - on the tip n

Buckwheat soup with vegetables and mushrooms

water – 800 ml; buckwheat – 1/2 cup; potatoes – 1 pc.; onion – 1 pc.; carrots – 1 pc.; champignons – 100g; salt - to taste; ground dark pepper - to taste; Provençal herbs (or any other mixture of herbs) – 2 tbsp; vegetable oil for frying

Creamy string soup

strings – 500g; potatoes – 3 pcs.; mushroom broth – 1.5 l; cream (fat content 30%) – 100 ml; onion – 1 pc.; vegetable oil for frying; salt - to taste; fresh dill - to taste.

Summer puree soup with champignons and green peas

potatoes – 150g; zucchini – 200g; processed cheese – 2 pcs.; carrots – 1 pc.; sweet bell pepper – 1 pc.; champignons – 150g; green peas (fresh) – 100g; tomatoes – 1 pc.; green onions – 1 bunch; bay onions – 3-4 pcs.; salt - to taste; water –

Creamy honey mushroom soup

honey mushrooms (fresh) – about 700g; potatoes – 3 pcs.; onion – 1 pc.; butter – 1 tbsp; water – about 3 l; cream (fat content 10%) – 500 ml; pepper, salt - to taste.

Cream of mushroom soup with garlic

white mushrooms – 5 pcs. (medium size); garlic – 1 head; shallots – 1 pc.; vegetable oil – 3 tbsp; snow-white dry wine – 50 ml; potatoes – 1 pc.; chicken broth – 1 l; cream (fat content 35%) – 50 ml; salt, pepper - to taste; for bouquet garni: l

Potato soup with champignons

potatoes – 7 pcs.; water – about 1.5 l; butter – 1 tbsp; salt, dill - to taste; onion – 1 onion; mushrooms (champignons) – 300g; cream (22%) – 1 cup.

Chicken cream soup with mushrooms

chicken – 1 chicken breast on the bone (without skin); water – 2 l; cream (20% fat) – 500ml; champignons – 400g; salt, ground dark pepper - to taste; butter – about 50g; flour – 1-2 tbsp; greens - to taste

Cream soup with champignons

fresh champignons – 250g; butter – 3 tbsp; salt - to taste; water – 700ml; cream (23%) – 300ml; flour – 50g.

Sorrel and spinach puree soup

meat (beef with bone), dried mushrooms, sorrel and spinach, onions, parsley, celery, butter, flour, pepper, bay leaf, herbs, salt, sour cream.

Creamy bean soup with mushrooms

bean puree, cream, egg, butter, peas, fresh mushrooms.

section: Cream soups, Mushroom soups, Bean soups

Mushroom soup

fresh mushrooms (white mushrooms, morels, champignons), butter, flour, eggs (yolks), milk, onions, carrots, cream, salt.

section: Mushroom soups

Norwegian puree soup

kohlrabi, broth, fresh mushrooms, cream, egg (yolk), butter.

Creamy chicken broth soup with quenelles

flour, butter, milk, eggs, chicken, milk, eggs (whites), butter, champignons, tomato paste, spinach or green peas.

Creamy chicken broth soup with quenelles

flour, butter, milk, egg, chicken, milk, egg (whites), butter, champignons, spinach or green peas.

section: Chicken soup

Creamy chicken broth soup with quenelles

flour, butter, milk, eggs, chicken, milk, eggs (whites), butter, champignons, tomato paste, spinach or green peas.

section: Chicken soup, Cream soups

Puree potato soup with mushrooms

dried mushrooms, potatoes, butter, onions, water, sour cream (for dressing), parsley (greens), salt.

section: Cream soups, Mushroom soups

Cream of mushroom soup with soy milk

champignons, shallots, onions, soy milk, broth, olive oil, parsley (a large bunch), salt, pepper, curry.

section: Mushroom soups

Cheese and mushroom soup

processed cheese, champignons, onions, potatoes, red hot peppers, herbs.

section: Mushroom soups, Cheese soups, Cream soups

Walnut and mushroom soup (Welsh recipe)

white mushrooms (finely chopped), chicken broth (with rosemary, pepper or other spices), nuts (hazelnuts or pecans), leeks, butter, rice flour, sherry (or other wine), sour cream.

section: Mushroom soups, Spanish cuisine

Creamy mushroom soup with sour cream and tarragon

onions, mushrooms, chicken broth, cream, sour cream (for dressing), olive oil (for frying), salt, nutmeg, parsley, tarragon, lovage.

Creamy Cauliflower Soup

cauliflower, champignons, onions, water, flour, butter, cream, salt, white pepper (ground), black pepper (ground).

Shrimp soup with mushrooms

shrimp, white mushrooms or champignons (fresh), butter, chicken broth, dry white wine, celery, red pepper, nutmeg, cream, whipped cream.

American style mushroom soup

champignons or white mushrooms, flour, milk, butter, carrots, onions, egg (yolk), cream or milk.

section: Mushroom soups, Cream soups

Potato and onion soup “Tiplokastra”

onions, potatoes, processed cheese, champignons (fresh).

Creamy champignon soup: 5 traditional step-by-step recipes

Hi all! Let's prepare with you now a cool champignon puree soup with the addition of cream. I offer several traditional recipes for this dish, thanks to which you can create a hearty lunch for your loved ones.

It is quite simple and quick to prepare. And it turns out very tasty, nutritious and, at the same time, affectionate. You can bring it to a creamy state using a blender, mixer or an ordinary masher.

Any fresh mushrooms, including forest ones, are suitable for making cream soup. But in winter they are difficult to find. But champignons can be purchased in stores every year. That’s why they are so popular among housewives.

The ingredients of our dish certainly include cream. You can take them at any fat content, depending on your own preferences. If desired, they can be replaced with sour cream.

And for connoisseurs of such dishes, I would like to suggest looking at more recipes for cheese and onion soup. I’m sure they won’t leave you phlegmatic either, because they also turn out tasty, light and very nutritious.

Creamy champignon soup in a blender

We'll start with a simple, but very common recipe. The soup comes out light, smooth mixture and very tasty. If you wish, you can even omit the onion if you don’t like it. Do everything else as described.

Ingredients:

Champignons – 500 gr
Onion - 1 pc.
Chicken broth or water - 600 ml
Cream 20% – 200 ml
Butter - 40 g
Flour - 2 tablespoons
Vegetable oil - 2 tablespoons
Salt, pepper - to taste

Traditional recipe for creamy soup with potatoes and champignons

This recipe is also considered a “classic of the genre.” Puree soup with the addition of potatoes and other vegetables will be the most satisfying and nutritious. Therefore, I suggest you cook it for you and feed your family.

Ingredients:

Potatoes - 7 pcs.
Champignons – 300 gr
Butter - 1 tablespoon
Onion - 1 pc.
Cream 20% – 200 ml
Water - 1.5 liters

Manufacturing:

1. Peel the potatoes and cut into cubes or slices, at your discretion. Place them in a saucepan and cover with water. Cook for about 20 minutes after boiling.

2. Peel the champignons and cut into pieces. Cut the onion into small cubes. Then put butter in a frying pan and heat it. When it's hot, add the chopped ingredients. Add salt and pepper to taste and fry for 10 minutes, stirring constantly.

3. Place the fried mushrooms and onions into the pan with the prepared potatoes and cook for another 2-3 minutes. Next, pour the broth into another container and, using a blender or mixer, bring the contents of the pan to a puree state. After this, pour back the broth as needed, add cream and stir.

4. Taste for salt and add more as needed. Bring to a boil, cook for another 3-4 minutes and turn off. Let it brew for a little while and serve. The puree soup turns out tender, satisfying and very tasty.

Mushroom soup made from champignons with cream and melted cheese

Cheese cream soup with mushrooms and vegetables should appeal to all family members. It is immediately affectionate, light and, at the same time, very nutritious. The ingredients include hard cheese, but this is not necessary. I just like it better this way.

Ingredients:

Champignons – 500 gr
Onion - 1 pc.
Potatoes - 3 pcs.
Cream - 300 ml
Processed cheese – 100 gr
Hard cheese - 50-70 g
Salt, pepper, spices - to taste
Butter - 1 tablespoon
Burning boiled water

Manufacturing:

1. Peel the mushrooms and onions. Roughly chop them. Place the pan in which you will cook the soup on the stove, add butter and heat. When the butter melts, add the chopped champignons and onions. Reduce heat, add salt, pepper, spices and fry for 7-10 minutes.

2. Next add the peeled and cut into small pieces potatoes. Pour in hot boiling water so that it does not slightly cover the food (as for stewing) and cook until the potatoes are ready, 10 -15 minutes.

3. Then pour in the cream and mash everything with a blender or other means at hand into a puree-like mass. This can be created directly on fire. When you have kneaded it enough, you can add more water if it seems too thick for you.

4. Next add melted cheese and grated hard cheese on a small grater. Stir and cook for another 4 minutes. After cooking, cover with a lid, let stand for 10 minutes and pour into portioned plates.

Recipe for making champignon cream soup in a slow cooker

I offer a simple recipe for multicooker users. Here you just need to cut all the ingredients and wait until the end of cooking. No cotton at all. And in the end, you will get a decent lunch that will satisfy the whole family.

Ingredients:

Champignons – 400 gr
Potatoes – 400 gr
Onion - 1 pc.
Water – 600 ml
Cream 10% – 100 g
Salt, pepper, spices - to taste

Manufacturing:

1. Cut the champignons and peeled potatoes into medium pieces. Peel the onion and cut into cubes. Place in a multicooker bowl and pour in water. Close the lid of the unit and turn on the “Soup” or “Stew” mode for 1 hour.

2. After the program has finished, add salt, pepper and cream. Use a blender to puree everything. The soup is ready, you can pour it into bowls and serve.

Video on how to make champignon cream soup with cream and potatoes

Watch the video recipe, where the creator explains and indicates another variation of making creamy soup with champignons. The ingredients include not only mushrooms, but also vegetables, which will add extra richness to your dish. See details and aspects.

Ingredients:

Champignons – 300 gr
Potatoes - 500 gr
Carrots - 1 pc.
Onion - 1 pc.
Vegetable oil - 3 tablespoons
Water - 2-2.5 liters
Cream - 150-200 ml
Salt - 0.5 teaspoon
Bay leaf - 1 pc.
Ground pepper and spices - to taste

The recipes that we have just looked at are, of course, not the only ones. But these are more classic options, often used by most housewives. So, choose the method you like and enjoy treating your loved ones with a hearty creamy champignon soup with cream.