Mushroom soup from champignons with crushed potatoes. Potato puree soup with mushrooms

Step 1: Prepare mushrooms.

To begin with, we rinse the champignons well under running warm water and lay out on a cutting board. With the help of a knife, we cut the ingredient into small pieces and immediately shift it into a clean plate.

Step 2: Prepare onions.

With the help of a knife we \u200b\u200bclean the onions from the husk. After - we rinse well with a component under running water and lay it on a cutting board. The same sharp inventory of finely chopped vegetable on cubes no more than 1 centimeter. Processed ingredient shift in a free plate.

Step 3: Prepare potatoes.

We clean the potatoes from the peel and after - we are thoroughly rinsed under running warm water. Attention: In order for us to come delicious soup, It is necessary to take potatoes of such varieties that is well welded, and the puree is obtained without lumps. Otherwise, the dish may simply fail.

So, on a cutting board we cut a vegetable into small pieces, but at the same time, so that they are not very small.

After - shift the crushed component into the middle pot and pour it ordinary water, so that the water completely covers potato pieces. We put the container on the big fire, and after boiling water - we make fire a little less than average. Slightly spilling potatoes, mix all the well-tablespoon, cover the saucepan with a lid and cook the ingredient for 25-35 minutes. Important: Potato cooking time can vary depending on the variety of vegetable. Therefore, from time to time, check the component for a fork. If potato pieces are already soft and raffens, then the potatoes have been welded and you can turn off the burner.

Then, holding a saucepan, slightly weaken the cover with kitchen tips and completely drain the water. With the help of the brush, the potatoes are painat to the consistency of mashed potatoes and so far we assume the treated vegetable to the side.

Step 4: Fry crushed vegetables.

We lay out the finely chopped onions in the pan with a small amount of vegetable oil and put on fire a little less than average. With a constant stirring of a component with a wooden spatula, a vegetable roast before the formation of a gentle-golden crust.

After that add to fried Luka. Crumpled champignons and some salt components. All mix all the blades and continue to fry vegetables until completely all mushroom liquid evaporates. Then - turn off the burner and let it cool to our roaster slightly.

Step 5: Cooking a potato soup with mushrooms.

Fried vegetables Put the blender in the bowl and grind on turbo mode ingredients before the formation of a homogeneous mass. On this all we will leave the maximum 30 seconds.

Then - we shift the onion-mushroom puree into the crushed potatoes, pour the cream, salt and pepper ingredients to the taste of the taste. Again, everyone is well mixed by a blender in the same mode and after - put on the middle fire. From time to time, they stir the dish with a tablespoon. As soon as the soup will begin to pour, immediately turn off the burner. Attention:in no case boil the soup, but only bring it to the boiling point. In another case, the dish may simply do not work out and your work will go to the pump.

Step 6: We feed potato soup with mushrooms.

Immediately after cooking, the soup can be served to the table. But also tastier dish It turns out if you cropped into it in front of the feed of the finely chopped greens. And for this, we simply rinse the parsley and dill under running water and grind components on a cutting board with a knife.

What a delicious and fragrant is obtained potato soup puree with mushrooms! The main thing is that it is not only an appetizing lunch, both for adults and for children, but also very useful especially for those who have problems with the stomach. After all, he envelops the walls of the stomach and leaves a sense of satiety for a long time. It can even eat without bakery products. Enjoy your meal!

- - If the soup turned out to be very thick before cooking, do not be discouraged. Just add a little boiled water into the container, and even better - the potatoes remaining after cooking. All mixing everything with a tablespoon, we put the dish on the middle fire and wait until it starts to scream.

- - Repeatedly warming up mashed potatoes in the microwave or on a kitchen plate on small heat, but only until the booster.

- - If you did not have a blender, do not be discouraged. Excellent replacement This inventory will serve as an ordinary meat grinder with a shallow grille. To do this, in turn, crushing the ingredients in the meat grinder and then act on the same recipe scheme.

- - When choosing mushrooms, it is best to take champignons, as they are more fragrant and tender, and suitable soup puree.

- - For a saturated fragrance in a dish, you can add other seasonings for your taste. For example, a mushroom spice, dried coriander, as well as the Spice "Hmeli-Sunnels".

- - If you want to float small pieces of mushrooms in the dish, then it is better to crush the groze in a bowl of a blender on 3-5 speeds, since the turbo mode turns any products in the puree.

Mushroom puree soup with potatoes is a dish that has a pleasant texture and a gentle creamy taste. He will remind the autumn aroma of forest fungi.

You can use both fresh peeled and dried or frozen mushrooms, the taste of the finished dish will not change from it. The only thing if dried was selected, you will have to highlight a little longer to prepare - before roasting they will need to soak for several hours, and then drain excess water and rinse again. Frozen mushrooms can be fasciated without prior defrost, it is simply to mix them more often and leave the cover open to evaporate the excess moisture.

The recipe for soup-puree from potatoes and mushrooms is universal, because does not bind the hostess to a specific list of products. So, for example, to reduce the viscosity of soup, you can reduce the amount of potatoes for nutritional performance chicken breast. And replaced cream whole milk. In this case, the calorie content will change towards the decrease. You can make a completely lean potato mushroom soup. Just delete enough butter Both cream and use water or vegetable broth for thinning.

Ingredients

Portions: - +

mushrooms 500 gr
potatoes 4 things
onion 1 PC
carrot 1 PC
water or broth 900 ml
cream 200 ml
melted chemale 4 things
butter 20 gr
vegetable oil 20 gr
spices to taste
crackers, parsley optional

Calories: 54 kcal

Proteins: 2 g

Fats: 2.1 g

Carbohydrates: 7.3 g

40 min. Video Recipe Print

First of all, to prepare mushroom cream soup with potatoes, you should clean all the ingredients and rinse them thoroughly under running water. Then chop potatoes on large pieces, pour water or cooked meat or vegetable broth prepared and put on fire.

While the potatoes are cooked, it is necessary to finely chopped onions and carrots. Onions fry on creamy and vegetable oil until translucency. Then add carrots, mix and fry vegetables for 5 minutes under a closed lid.

In a separate frying pan, fry mushrooms in a small amount of vegetable oil. To lay out on the pan, they must be carefully so that there is no spray. In the process of preparing the mushrooms, roughly doubled from the initial volume. Do not be afraid, this is normal.

Before the final stage, when the onions and carrots are ready, it is necessary to add cream to them. Then mix and continue to fry about 5 minutes.

When all the ingredients are ready - the potato is cooked, mushrooms and vegetables are individually roasted, you need to gently reduce the contents of a pan with potatoes and broth.

Before you begin to beat your puree soup, you should add pieces into the saucep melted cheese. It will give the dish an extra creamy notch. Blend the blend cream soup made of mushrooms and potatoes should be carefully so as not to burn. If the resulting consistency does not suit, you can either add broth or milk either, on the contrary, to hold a saucepan on fire for some time to fall out of moisture.

Decorate ready dish Will not be difficult if when cooking fungal cream soup was used fresh mushrooms - It is enough to take a few small mushroom plates and fry them on a dry frying pan.

In the event that dry or frozen semi-finished products were selected, it will be much more aesthetic to sprinkle a dish of fresh greens, throw several crackers or pour a small amount of cream. Crackers out white breadroasted with salt or dried in the oven will be perfect addition.

It is also necessary to remember that mushroom puree soup with potatoes, despite its consistency, is not recommended for children's tableIf a child is less than three years old.

How nice for lunch pour a plate of fragrant hot. The main thing is that such a soup can be given even to children and do not worry at all about the fact that the tummy will get sick, because such a dish is very useful for people with sensitive stomach: it completely envelops its walls and suits the body for a long time. It can be served on the table even without bakery products. So let's consider with you a few recipes soup puree from mushrooms.

Potato puree soup with mushrooms

Ingredients:

fresh champignons - 300 g;
potatoes - 600 g;
bulb - 200 g;
cream - 500 ml;
spice;
vegetable oil;
fresh greens - optional.

Cooking

For cooking - mashed puree with mushrooms, rinse with champignons and cut them with small pieces. The bulb is cleaning, shining half rings. Cleaning potatoes from the peel, we thoroughly rinse it, grind the cubes and lay out in a pan. Then pour water and put on a strong fire, and after boiling, we reduce the flame. Singing a slightly potatoes, cover the saucepan with a lid and cook about 30 minutes. Then carefully drain the water and use the potatoes in mashed potatoes.

Finelylated onions lay out in a pan with a small amount of vegetable oil and a paterave on a weak heat before the formation of a golden crust. After that, add crushed champignons to it, we sat on the taste and mix well with a wooden spatula until the entire liquid evaporates.

Next, we turn off the closet and give our roast to cool. After that, we shift the vegetables into the bowl of the blender and grind to a homogeneous mass. Then we shift the onion-mushroom mashed potatoes into the crushed potatoes, pour cream, salt, again everything is well mixed with a blender and put on fire, stirring. As soon as the soup from champignons will boil, immediately remove it from the stove, sprinkle with a small fresh greens and pour over the plates.

Cheese puree soup with mushrooms

Ingredients:

melted cheese - 200 g;
white mushrooms - 100 g;
carrots - 1 pc.;
potatoes - 3 pcs.;
vermichel - Handful;
water - 1.5 liters;
spice;
garlic - 1 teeth
dill.

Cooking

We take a small saucepan, pour boiled water into it and bring to a boil. With this time, we clean potatoes, cut the strokes and throw it in boiling water. Then add mushrooms chopped with plates and grinding carrots. I bring the soup to half-preparation, supper Vermicell and give a dish to draw up with a closed lid for about 15 minutes.

After that, add chopped slices melted cheese, All thoroughly mix and at the end of the cooking squeeze garlic through the press. Now they have a pretty blend with a blender to a homogeneous state and pour ready-made soup - puree from white mushrooms in plates.

Chicken puree soup with mushrooms

Ingredients:

Cooking

Fresh mushrooms rinse, we dry and process. Next, cut them with plates and passower on the plant olive, along with the chick-shaped half-rings in a frying pan with high sideboards. Finished vegetable roaster poured broth and bring to a boil.

Then add potatoes chopped straw and cook until complete readiness. Next, be filtering the soup, shift potatoes, mushrooms, boiled chicken meat into a blender, refuel spices, whipping, diluting a mass of broth so that the soup acquires a normal consistency.

Calorie: Not specified
Time for preparing: Not indicated

Among all mushrooms, champignons are most accessible, so they are more often used in the preparation of the most different dishes - from exquisite and pate to casual soups and. To taste, of course, they are inferior to forest mushrooms, but fix it is very easy: use spices, cream, sour cream, greens, garlic, soft and solid cheesesAnd you make sure that from banal champignons you can cook delicious and diverse food.
Potato soup puree with mushrooms is just preparing with champignons. The recipe can be both lean (or vegetarian) without adding meat and dairy products and more nutritious, on chicken broth Or with squalls, sour cream, cream. Vegetables do not necessarily cut as small as in the recipe, to save time and strength you can make a large cutting. But then potato soup puree with mushrooms will have to cook longer, and when the fried vegetables will not have time to be soaked in oil. Choose the appropriate option and cook on health!

Ingredients:

Potatoes - 4-5 medium tubers;
- carrot - 1 large;
- onion - 1 pc;
- Fresh champignons - 250 gr;
- water - 1 liter;
- Salo Pork - 60-70 gr. (or 2-3 st. L. vegetable oil);
- cream or sour cream - 100 ml;
- greens - on your choice, any;
- Black pepper - 2-3 pinchs;
- salt - to taste;
- SUKHARIKS - for feeding to the table.

Recipe with photo step by step:

Potatoes cut straw or small cubes to better boil. Champignons clean, cut the leg, if there is damage - cut these places. We cut large mushrooms with slices, minor cut in half. Several small mushrooms can be left integer or divided in half and after roasting to postpone to supply potato soup with mushrooms.
.

Carrots cut arbitrarily - cubes, slices or straws. In this case, it is undesirable to use the grater, the carrot will absorb a lot of oil, the soup will be very calorie. Onions finely shining, half rings or cubes.

The basis for soup can be both water and chicken, mushroom, vegetable broth. In the boiled liquid, potatoes are raised, we sat down. After boiling, we remove the fire to the minimum, cook the potatoes until it becomes soft.

For a lean (vegetarian) embodiment, the oil is poured on the pan. If you cook the soup with the addition of meat or dairy products, you can melt the sumps, cut out fat from sled pieces or used for roasting vegetables and mushrooms butter.

In hot fat, we pour out the chopped onions, pre-moving the crawl to the side. Fry minutes of three, then the shuttless take off the shivy or the spatula.

We add carrots to the softened bow. We mix, cotton on a quiet heat, while carrots do not absorb oil and will not become mild.

Pour mushrooms to vegetable roasted mushrooms, stirred carefully to not damage slices. If you do not plan to decorate the soup when applying with fried mushrooms, you can cut them into a bed and quickly fry to cream color.

Potatoes by this time will be ready. We send mushrooms and vegetables in boiling broth, stir. Cook for about five minutes, checking the softness of carrots and potatoes.

We rearrange the saucepan with the soup to the stand, let me cool a little. Submersible blender Grind the contents of the pan to the consistency dense puree. Part of the broth before grinding can be selected to adjust the thickness of the soup puree.

By adding broth or water to give the soup desired consistency. Return to the robe with quiet fire, warming up. Before shutting down, we enter cream or sour cream in soup or sour cream.

Finished potato soup puree with mushrooms leave under the lid. When filing in a plate, add roasted mushrooms, several carrots slices, sprinkle with greens and ground black pepper. Apply with crackers and sour cream if it is appropriate. Bon Appetit!

Author Elena Litvinenko (Sangina)

How to cook mashed potatoes with champignons?

- It is a delicious and useful first dish. The main advantages of this soup puree is that it is preparing quickly, does not require special culinary skills.

Take advantage of our photo recipe, and you will be delighted with such a simple and tasty dish.

Preparation of potato soup-puree with champignons.

In order to cook Potato Soup With champignons you need to clean potatoes, rinse under running water and cut into cubes.

Then the potatoes are shifted into the pan and pour water. Water salt and put cooking. Pour water so much so that the potatoes are completely covered.

Next, you need to rinse mushrooms, clean and cut into large.

Onions clean from husks, rinse under running water and chop finely.

Then melt butter in the pan.

Add chopped onions in the pan and fry it until golden color.

Then sliced \u200b\u200bwith large pieces of mushrooms add to the bow and slightly fry.

To decorate soup, set aside a few slices of mushrooms in a plate.

When potatoes will be ready to add roasted onions with mushrooms in a saucepan and cook some more, after periodically stirring 5-7 minutes.

Next you need to drain the broth into separate dishes from the pan.

Potatoes with mushrooms to beat the blender.

After that, it is necessary to add broth to the resulting puree and mix. You need to add until the puree becomes fat, to the consistency you need. Then you need to put a saucepan with a puree soup on fire and heat constantly stirring.