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Honey mushroom puree soup is an exquisite French dish that can be tasted in expensive restaurants. But it is easy to prepare it at home if you follow all the tips and tricks.
How to make mushroom puree soup
For cooking, you will definitely need a submersible blender, since without it you will not be able to achieve the required smooth consistency of the puree soup.
Depending on the recipe, mushrooms are cooked together with vegetables or separately. The added chicken and seafood add to the richness and nutritiousness of the puree soup.
Frozen mushroom puree soup
Frozen mushrooms are a good opportunity to prepare a full-fledged aromatic lunch at any time of the year. Freezing retains in the mushrooms a special forest flavor, delicate aroma, as well as almost all vitamins and nutrients. Not only boiled product is subjected to freezing, but also raw forest fruits. In the first case, after thawing, the mushrooms are immediately added to the puree soup, in the second, they are pre-boiled for a quarter of an hour in salted water.
For frozen mushroom mushroom soup you will need:
- frozen mushrooms - 300 g;
- greens;
- chicken broth - 500 ml;
- salt;
- crackers;
- cream - 150 ml;
- dry white wine - 80 ml;
- ghee - 40 ml.
How to cook:
- Pour oil into a saucepan. Place frozen food. If the caps are too large, then you must first cut them into pieces. Turn on medium heat. Darken until the mushrooms are completely thawed.
- Pour in wine, then broth and cream. Salt and stir.
- Boil and beat immediately with a blender. Serve with chopped herbs and croutons.
Dried mushroom puree soup
Caring housewives harvest dried mushrooms for the winter period. Before cooking, they are soaked in cold water for at least three hours or overnight. If you need to speed up the process, you can pour boiling water over the dried product for half an hour. The water in which the mushrooms have been soaked is used to make the puree soup. When draining, you need to carefully pour the liquid into the pan so that the sediment does not get into the dish. If you did not succeed in doing this carefully, then you can strain the broth through a sieve.
You will need:
- dry mushrooms - 70 g;
- potatoes - 120 g;
- water - 2 l;
- sour cream;
- onions - 160 g;
- shrimp - 200 g;
- salt;
- carrots - 160 g;
- flour - 40 g;
- bay leaf - 1 pc .;
- butter;
- black pepper - 5 peas.
How to prepare:
- Boil water and add dried mushrooms. Leave for half an hour.
- Chop the onion. Grate the carrots. Pour in oil and fry until golden brown. Add flour. Cook for three minutes, stirring constantly.
- Boil water for the puree soup. Introduce mushrooms.
- Add the potatoes, cut into strips. Cook for 20 minutes.
- Cut the peeled shrimp into pieces and fry for four minutes.
- Add vegetables. Cook for a quarter of an hour. Add shrimp and bay leaf. Cook for five minutes. Sprinkle peppercorns. Cook for 10 minutes. Season with salt and beat with a blender.
- Serve with sour cream.
Fresh mushroom cream soup
Harvested mushrooms cannot be stored in the refrigerator for a long time. It is best to immediately cook a fragrant puree soup. If this is not possible, then honey mushrooms can be stored for no more than two days.
Forest fruits need to be sorted out.Throw away those spoiled and sharpened by insects. Remove dirt and rinse. If a lot of debris has collected on the caps, which is difficult to remove, then you can put the mushrooms in water for two hours, and then rinse. Large specimens must be cut into pieces. Then add water to the product, add salt and cook for a quarter of an hour. It is better to drain the broth, since during the cooking process the water draws out the accumulated harmful substances from the honey agaric.
You will need:
- fresh mushrooms - 500 g;
- black pepper;
- water - 2 l;
- salt;
- processed cheese - 400 g;
- dill;
- potatoes - 650 g;
- parsley;
- onions - 360 g;
- sunflower oil;
- carrots - 130 g.
How to prepare:
- Place the cheese in the freezer for 20 minutes. This preparation will greatly facilitate the grinding process.
- Boil peeled forest fruits for a quarter of an hour. The water should be brackish.
- Dice the potatoes, chop the onions and grate the carrots.
- Send potatoes to mushrooms. Cook until half cooked.
- In a saucepan, fry the onions with oil. When the vegetable is golden brown, add the carrot shavings and darken until golden brown. Send to broth.
- Grate the chilled cheese and add to the rest of the food. Season with salt and pepper. Stir constantly until the cheese is completely dissolved.
- Turn off the heat and insist under a closed lid for seven minutes. Beat with a blender. Sprinkle with chopped herbs.
Mushroom cream soup recipes from honey agarics
Honey mushroom puree soup is prepared with cheese, chicken, milk or cream. The dish is appreciated not only for its high taste, but also for its great benefits for the body. You can cook soup not only during the mushroom picking period, but also in the winter from dried or frozen fruits.
Honey mushroom soup with cream
Mushroom soup puree from honey agarics with cream turns out to be especially tender and homogeneous.
You will need:
- honey mushrooms - 700 g;
- salt;
- potatoes - 470 g;
- water - 2.7 l;
- pepper;
- onions - 230 g;
- low-fat cream - 500 ml;
- butter - 30 g.
How to prepare:
- Sort out, rinse and boil mushrooms in salted water for 20 minutes. Throw in a colander. Keep the broth.
- Chop the onion. Melt the butter in a saucepan. Fill in the vegetable. Fry until transparent.
- Add chopped mushrooms. Stir. Simmer for two minutes, stirring constantly.
- Top up the diced potatoes. Pour in water and broth. Boil. Sprinkle with pepper and salt. Turn on medium heat and cook until tender.
- Beat with a blender. Rub through a sieve. This procedure will make the consistency of the dish more tender and velvety.
- Put on fire again. Pour cream over. Mix.
- Salt. Warm up constantly stirring. As soon as the first bubbles begin to appear on the surface, remove from heat. Serve with herbs.
Honey mushroom puree soup with milk
The recipe with the photo will help you prepare the perfect mushroom soup the first time.
You will need:
- boiled mushrooms - 500 g;
- salt;
- chicken broth - 500 ml;
- black pepper;
- potatoes - 380 g;
- vegetable oil;
- milk - 240 ml;
- flour - 40 g;
- onions - 180 g.
How to prepare:
- Cut large caps into pieces. Place in a saucepan. Add oil and extinguish on a minimum flame for a quarter of an hour.
- Boil the sliced potatoes separately.
- Pour chopped onions into a frying pan and fry with oil until golden brown.
- Put potatoes in a saucepan. Pour in broth. Boil.
- Add fried vegetables.
- Stir flour with milk. Add salt and then pepper. Pour into soup.
- Cook for 20 minutes on minimum flame. Beat with a blender.
The finished dish is beautifully served, decorated with small whole mushrooms and chopped herbs.
Puree soup with honey agarics and melted cheese
Creamy mushroom soup made from honey agarics will be an excellent addition to dinner. The dish has an amazingly harmonious taste and satisfies hunger well.
You will need:
- cream - 320 ml;
- honey mushrooms - 300 g;
- black pepper - 5 g;
- water - 1 l;
- processed cheese - 100 g;
- potatoes - 450 g;
- salt;
- onions - 370 g.
How to prepare:
- Clear honey mushrooms. Pour in water and cook for a quarter of an hour. Get the mushrooms.
- Add diced potatoes and onions to the broth.
- Cook until half cooked. Bring back the forest fruits.
- Cool slightly and beat until smooth. Add grated cheese. Constantly stirring, cook until completely dissolved. Season with salt and pepper.
- Pour in the cream. Cook for five minutes. Turn off the fire. Close the lid and leave for a quarter of an hour.
Honey mushroom puree soup with potatoes
The dish has a delicate aroma and a particularly delicate texture. This is the perfect option to keep warm on a frosty day.
You will need:
- boiled mushrooms - 430 g;
- black pepper;
- potatoes - 450 g;
- salt;
- onions - 200 g;
- sunflower oil;
- cream - 450 ml.
How to prepare:
- Cut each potato tuber into quarters. Send to the pan. To fill with water. Cook until tender.
- Cut the forest fruits and onions into pieces. Fry until golden brown. Send to potatoes.
- Beat the food with a blender. Pour in the cream. Beat again. Sprinkle with pepper and salt.
- Warm up, but do not boil, otherwise the cream will curl.
Mushroom puree soup with honey agarics and chicken
The recipe for mushroom puree soup with the addition of chicken fillet is famous not only for its exquisite taste, but also for its ease of preparation.
You will need:
- mushrooms - 700 g;
- basil leaves;
- potatoes - 750 g;
- cream - 230 ml;
- onions - 360 g;
- sunflower oil;
- chicken fillet - 250 g;
- salt;
- water - 2.7 liters.
How to prepare:
- Clear mushrooms from forest debris. Rinse and cook in salted water for 20 minutes.
- Cut the fillets into medium-sized cubes. Pour in the amount of water specified in the recipe. Cook until tender.
- Add chopped potatoes. Boil.
- Make onions in half rings. Fry until soft. Add mushrooms. Cook for a quarter of an hour. The liquid should completely evaporate. Send to broth. Cook for 10 minutes.
- Pour most of the dish into a separate container. Beat the remaining soup.
- If the puree soup is too thick, add more broth. Decorate with basil leaves.
Calorie cream soup with honey agarics
Honey mushrooms are classified as low-calorie foods. The nutritional value of the prepared cream soup directly depends on the ingredients used. In the classic version, cream soup contains only 95 kcal.
Conclusion
Puree soup from honey agarics always turns out to be surprisingly tender and velvety. If desired, you can add your favorite spices and increase the volume of products, while adjusting the thickness of the dish.
