Mushroom soup puree is a true classic of French cuisine, which has long enjoyed great popularity among consumers and on our expanses. This dish is prepared from the available products, has a refined taste and aroma.
In our recipes, the basis of soup is the traditional mushrooms, which are available all year round. But they can, if possible, replace any other mushrooms, from this taste of the dish will only benefit.
Mushroom cream soup with champignons and cream - recipe
Ingredients:
- champignons - 520 g;
- cream - 220 ml;
- broth - 1500 ml;
- onion - 85 g;
- garlic - 3 cloves;
- olive oil - 20 ml;
- butter - 60 g;
- flour - 60 g;
- peas of sweet pepper - 2-3 pcs .;
- spice;
- salt;
- Parmesan;
- greenery.
Preparation
Peeled onions and garlic finely shred and passer until brown in a pan heated with olive oil. Then add carefully washed and chopped mushrooms and fry, stirring for ten to fifteen minutes. At the end of the frying, pour the wheat flour.
In a saucepan pour the broth, heat it to a boil and spread the contents of the pan into it. Chop the soup with salt and spices and break it with a submerged blender to a puree-like mass.
Now pour in the cream, throw the butter, warm it to a boil, stirring, and boil on the lowest heat for ten minutes.
Finished aromatic soup-puree poured on plates, we savor fresh greens and grated Parmesan cheese, and serve it to the table.
Mushroom cream soup with champignons and potatoes
Ingredients:
- champignons - 0.35 kg;
- potato tubers - 0.75 kg;
- onion - 75 g;
- cream of 20% fat content - 210 ml;
- butter;
- spice;
- ground black pepper;
- salt;
- fresh greens.
Preparation
Potato tubers get rid of the skins, cut them into random pieces, put them in a saucepan, fill them with salted water, so that it completely covers the vegetable, and boil it to the full.
While the potatoes are being cooked, we peel and brown the melted onion butter on the melted butter. Then add pre-washed and chopped mushrooms and also fry.
We shift the contents of the frying pan to the potatoes and cook all together for another ten minutes, stirring. Now we break the mass with a blender to the state of puree, pour in the cream, heat the dish to a boil and remove it from the fire.
We serve a fragrant cream soup with fresh herbs.
Mushroom soup with melted cheese in a multivark
Ingredients:
- champignons - 420 g;
- potato tubers - 520 g;
- onion - 75 g;
- leeks - 2 stems;
- carrots - 75 g;
- celery root - 65 g;
- cheese fused - 320 g;
- water filtered or broth;
- vegetable refined oil;
- green onions;
- parsley greens;
- basil greens;
- spice;
- ground black pepper;
- salt.
Preparation
Peeled onions, leeks, carrots and celery shredded finely and put into the capacity of multivarkers, pre-splashing a little vegetable refined oil. We sustain vegetables in the "Frying" or "Baking" mode until soft, stirring, laying pre-cleaned and
Switch the device into the "Quenching" mode, add salt, ground black pepper, spices and cook for fifty minutes. Ten minutes before the completion of the selected process, add the cream cheese and mix.
We split the components of the soup with a blender to the state of mashed potatoes and, if necessary, dilute the hot broth to the desired density.
Ready-made soup is served with finely chopped green onion, basil and parsley.