The classic mushroom soup puree (the recipe of which is given below) is prepared from fresh or frozen mushrooms with the addition of onions and herbs. Sometimes they also use potatoes. But there are plenty of soups that add other vegetables, cream, butter, cheese and other products.
So, for a classic mushroom soup you will need the following products: 300 grams of fresh mushrooms (champignons, oyster mushrooms or others), several potatoes, onions, vegetable oil, salt and spices to taste (ground pepper, nutmeg, coriander), herbs for decoration, one and a half liter of broth (can be replaced with water). These ingredients will be enough to make a wonderful mushroom soup puree for the family. The recipe for a fragrant and gentle cream soup will be extremely simple. To start, mushrooms with onions are fried in vegetable oil. All products are cut randomly, since in the future they will be crushed. The broth is brought to a boil, boiled potatoes in it, salted and seasoned to taste. Then, when the potatoes are boiled, they send onions with mushrooms into it, boil for another 5 minutes, then turn off the fire. Having cooled the soup a little, it is ground in mashed potatoes with a blender, once again brought to a boil and served, decorated with greens.
Mushroom soup,
recipe with beans and barley groats
For those who find the classic version of cooking this dish not satisfying enough, there is a more rich analogue. True, more time will be needed to prepare it. For the same 300 grams of mushrooms they take the same amount of broccoli and green beans (if one of the vegetables is not available, you can do without it). 2-3 potatoes, a couple of spoons of barley, salt, vegetable oil and some greens are also useful. You can use any seasoning (ground pepper, nutmeg, etc.).
First, onion with mushrooms is fried in vegetable oil (as in the previous recipe). Wash cereals in advance and steam in a separate container so that it is sufficiently swollen and turns into porridge. Washed, peeled and chopped vegetables are sent to boiling water (or broth): first, potatoes, and after 10 minutes - broccoli and beans.
The soup is salted and spices added, and then the contents of the pan, and boiled for another 5 minutes. Then the pan is removed from the heat, the contents are slightly cooled and the vegetables are separated from the broth (using a colander or strainer). The solid components are ground in a blender with
barley porridge, and then diluted with broth and boiled. Served with white bread, garnished with greens.
Cheese and mushroom soup puree
If you cook the dish according to the classic recipe, but after all the ingredients are chopped, add a little grated cheese, mix thoroughly and bring to a boil, the soup will get a spicy cheese and creamy flavor. For 4 servings, you will need about 30 grams of cheese.
There are tons of other options for making mushroom soup puree . The recipe in all cases is the same: all the ingredients are boiled (or fried), mixed, crushed and diluted with broth to the desired consistency. So every housewife can prepare such a dish to their taste, changing the composition and adding your favorite foods.
Creamy mushroom soup
To achieve a more delicate taste and perfect creamy consistency, you can additionally use medium-fat cream (15-20%). They are added to the soup after the solid ingredients are ground and diluted with broth. After that, it is recommended to warm the dish, not bringing to a boil, so that the cream does not curl.