Puree soup made from fresh and frozen honey mushrooms
From the recipes of mushroom soup puree offered by us, you can choose the one that will be interesting to you. Whichever option you choose, it will turn out to be insanely tasty, satisfying and possessing the aroma of forest notes. Although mashed soups can be prepared from a wide variety of mushrooms, we assure you that honey mushrooms are best suited for this purpose.
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Mushroom mushroom soup with cream
Cream of honey soup with cream is very popular among fans of mushroom dishes. They are prepared quite simply and quickly, but at the same time, an unusual dish of taste is obtained. Cream soup will be useful even to choosy children.
- Honey mushrooms - 700 g;
- Potato - 7 pcs.;
- Onion - 2 pcs.;
- Carrots - 1 pc.;
- Water - 700 ml;
- Cream - 150 ml;
- Salt to taste;
- Vegetable oil.
We suggest that you familiarize yourself with the recipe for mashed potato soup with photos.
We clean mushrooms, wash and cook for 20 minutes with the addition of salt, let drain excess water.
Pour oil into the pan, heat and spread the glass mushrooms, fry for 15 minutes over medium heat.
We peel the onions and carrots, wash, grind and fry separately from mushrooms to a golden color. Combine with mushrooms and continue frying over low heat for 10 minutes.
Peel the potatoes, rinse, cut into small cubes and set to cook on medium heat until tender. Add mushrooms and vegetables to the cooked potatoes, cook for 7-10 minutes.
Remove from the stove, let cool slightly and grind with a blender to the desired consistency.
Pour the cream, mix, add to taste and let it brew for 10 minutes.
To decorate the cream soup, leave a few fried mushrooms intact, and then 2-3 pcs. put in each plate. Garnish with basil leaves or chopped herbs to taste.
How to make frozen mushroom soup puree
Soup puree from frozen mushrooms is easy to prepare, especially if you have such a product in the freezer. Mushrooms should be removed from the freezer and left in the refrigerator for the night.
- Honey mushrooms - 500 g;
- Potato - 6 pcs.;
- Onion - 1 pc.;
- Butter - 50 g;
- Cream - 200 ml;
- Water - 1.5 L;
- Ground black salt and pepper - to taste;
- Greens (any).
We clean the onion, wash it under the tap and cut into rings.
Peel the potatoes, rinse and cut into large pieces. We set it to cook over medium heat until cooked.
Combine the thawed mushrooms with onions and fry in oil until light brown. For decoration, you can leave a few mushrooms intact, then decorate each plate with mashed soup.
Add mushrooms with onions to the potatoes, salt and pepper to taste, continue cooking for 10 minutes.
Pour some of the water from the pan into a bowl. Let the remaining soup cool slightly and beat it with a blender until the consistency of mashed potatoes.If the soup is too thick, add a little drained broth.
Put the soup puree on the fire, add the cream, stir and simmer over low heat for 5-7 minutes.
Remove mushroom soup puree from honey mushrooms from the stove and let stand under the closed lid for 7-10 minutes.
Pour the soup into portions, decorate with whole roasted honey mushrooms and chopped herbs.
This puree soup is best served with slices of brown bread.
Fresh mushroom soup with chicken fillet
The recipe for mushroom soup puree made from fresh mushrooms with chicken is a delicious, fragrant and beautiful dish. Its creamy consistency is a demonstration platform for a cook who wants to decorate a dish so that it is mistaken for an exotic delicacy.
The option of puree soup made from fresh mushrooms with chicken is designed for 8 servings.
- Mushrooms - 700 g;
- Potato - 5 pcs.;
- Onion - 2 pcs.;
- Chicken fillet - 200 g;
- Water - 2.5 L;
- Salt to taste;
- Sunflower oil;
- Cream - 200 ml;
- Basil leaves
Honey mushrooms are cleaned of dirt and forest debris, washed and boiled for 20-25 minutes in salted water, washed under a tap and recline in a colander.
Fillet is cut into medium cubes, washed in water and boiled in 2.5 l until tender.
The potato is peeled, washed and cut into cubes, introduced into the pan and also cooked until tender.
The peeled onions are cut into half rings, fried in oil until soft.
Mushrooms are introduced into the onion, fried together for 15 minutes, until the liquid evaporates.
Mushrooms with onions are combined in a pan with meat and potatoes, boiled for 10 minutes.
Most of the broth is poured into a separate bowl, and the rest of the mass is mashed using a blender.
The cooked soup is salted to taste, cream is poured in, mixed thoroughly. If the soup is too thick, some of the broth is poured in and mixed.
Ready mashed soup is spread on plates and decorated with green basil leaves.
Mushroom soup with cheese, bacon and garlic
Soup puree from honey agarics with cheese turns out to be rich, nutritious and very aromatic.
- Boiled honey mushrooms - 400 g;
- Bacon - 100 g;
- Onion - 2 pcs.;
- Potato - 5 pcs.;
- Cream cheese - 3 pcs.;
- Garlic - 2 cloves;
- Lavrushka - 2 pcs.;
- Cumin - a pinch;
- Salt;
- Sunflower oil.
To know how to cook puree soup with honey, cheese, bacon and garlic, you need to follow a step by step recipe.
Honey mushrooms fry in oil for 15 minutes over medium heat.
Cut the bacon into small pieces, chop the peeled onions and garlic. Fry everything in oil until golden brown.
Combine all the fried foods, add caraway seeds and lavrushka, mix.
Peel the potatoes, cut them into cubes, pour them into a pot of water (2 L) and cook until cooked.
Add mushrooms, vegetables and bacon to the potatoes, cook for 7-10 minutes.
Remove the bay leaf from the soup, drain part of the broth, allow the mass to cool slightly and grind with a blender.
In a glass of hot broth, dilute grated cream cheese, salt, put into a pan and simmer for 5-7 minutes.
Before serving, put several brown bread crackers on each plate in each plate.
Recipe for mushroom soup with potatoes and cream
The recipe for mashed potato soup with potatoes and cream has a delicate aroma and delicate texture. Such a nutritious meal would be a great option to eat on a frosty day.
- Boiled honey mushrooms - 400 g;
- Potato - 400 g;
- Onion - 200 g;
- Cream - 400 ml;
- Sunflower oil;
- Salt and ground black pepper to taste.
Peel the potato, wash it, cut it into 4 parts and put it in the pan. Pour water so that it covers vegetables 2 cm higher, and cook until tender.
Honey mushrooms and onions are cut into slices, fry in oil until golden.
Drain most of the water from the potatoes, allow to cool and chop the mashed blender.
Grind mushrooms and onions with a blender and combine with mashed potatoes.
Pour the cream, whisk again with a blender, add and pepper to taste.
Bring the mass to a boil, but do not boil. In case the soup turned out to have a rather thick consistency - add a little broth in which the potatoes were cooked.
