Champignon soup is an object of adoration for the French, Greeks and Italians for its surprisingly soft, delicate creamy taste. Plus, its low calorie content and excellent dietary qualities. At the same time, paradoxically, he gives a feeling of satiety. A variety of ways to prepare mushroom soups allow you to taste the aroma and unforgettable taste, and also push the housewives to daring experiments to replenish their collection of culinary recipes.
Anyone who has ever tasted champignon soup puree immediately replenishes the ranks of his fans and can enjoy it at least every day, due to the fact that cooking puree soup is not difficult, as evidenced by the recipes.
We will use one of them to create this culinary delight, which can also be called cream soup with cream, as cream gives a special delicate taste to this dish.
For 10 minutes before browning, fry finely chopped three cloves of garlic and a small onion in olive oil. After adding 500 grams of washed and chopped champignons, simmer, stirring for about 10 minutes, not forgetting to put 1-2 tablespoons of flour at the end. We shift all this into a blender with 1.5 liters of broth (you can water), salt and spices to taste and beat until a consistency resembling liquid puree. After that, pour into the pan, add 200 milliliters of cream, 2 tablespoons of butter and cook for 10 minutes. Champignon soup puree is ready! Pour into plates, decorating with grated parmesan and herbs. Usually croutons or crackers are served with such soups.
In the next version, the preparation of mashed soup allows the use of frozen champignons and even canned, but much tastier after all, if the mushrooms are fresh.
In two tbsp. tablespoons butter fry 600 grams of mushrooms; setting aside two spoons in a separate bowl, the rest continue to fry, adding to them finely chopped garlic clove and onion. Add flour at the end.
In a pan where 2 cups of milk boiled (you can half with mushroom broth), send mushrooms with onions and continue cooking together. Then pour the contents of the pan into a blender, where beat until puree consistency. Then, pouring back into the pan and adding 100 milliliters of cream and mushrooms that have been delayed, bring only to a boil. The soup is served hot, adding cream to it.
And this recipe, where potatoes are present, makes champignon soup puree to lovers of “second bread” soups.
Until golden brown, fry finely chopped onion in butter (20 grams) and then add 300 grams of coarsely chopped champignon to it, lightly fry. We send everything to the pan, where there are 6 pieces of peeled and diced potatoes, completely covered with salted water. And, stirring, cook until tender. Then you need to drain the broth and beat the contents of the pan with a blender, gradually adding the broth to the consistency that is needed. Heat again and stirring, we introduce 200 milliliters of cream. When it boils - mashed soup with cream (judging by their quantity), potatoes and mushrooms is ready. You can decorate it with sprigs of greens, and slices of mushrooms.
Another very simple recipe where one of the ingredients is potatoes.
Fry finely chopped onion and grated 1 carrot in vegetable oil. Separately, fry 150 grams of mushrooms, cut into slices. Boil 7-8 pieces of potatoes in salted water. Drain the water into a separate container. Mash potatoes and bring to the consistency of liquid sour cream, adding potato broth. Then add the fried ingredients to taste pepper, salt and herbs. Here's a champignon soup puree.
Among the many recipes, you can always find a soup puree to your taste, or you can experiment regularly.