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Mashed potato mushroom soup. Mashed potato soups: simple and delicious recipes

Calorie content: Not specified
Cooking time: Not indicated

Among all mushrooms, champignons are the most accessible, therefore they are most often used in the preparation of the most different dishes- from gourmet and pâtés to everyday soups, etc. Of course, they are inferior in taste. forest mushrooms, but the fix is very easy: use spices, cream, sour cream, herbs, garlic, soft and hard cheeses, and you will be convinced that you can cook delicious and varied food from banal champignons.
Mashed potato soup with mushrooms is just cooked with mushrooms. The recipe can be either lean (or vegetarian) without the addition of meat and dairy products, or more nutritious, on chicken broth or with cracklings, sour cream, cream. Vegetables do not have to be cut as finely as in the recipe; to save time and effort, you can make coarse slices. But then potato soup- mashed potatoes with mushrooms will have to be cooked longer, and during frying the vegetables will not have time to soak in oil. Choose the option that suits you and cook to your health!

Ingredients:

Potatoes - 4-5 medium tubers;
- carrots - 1 large;
- onion - 1 pc;
- fresh champignons - 250 gr;
- water - 1 liter;
- pork lard - 60-70 gr. (or 2-3 tbsp. l. vegetable oil);
- cream or sour cream - 100 ml;
- greens - of your choice, any;
- black pepper - 2-3 pinches;
- salt - to taste;
- croutons - for serving.

Recipe with photo step by step:

Cut the potatoes into strips or small cubes so that they boil better. We clean the champignons, cut the leg, if there is damage, cut out these places. Cut large mushrooms into slices, cut small ones in half. Several small mushrooms can be left whole or halved and set aside after frying to serve mashed potato mushroom soup.
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Cut the carrots arbitrarily - into cubes, slices or strips. In this case, it is undesirable to use a grater, the carrots will absorb a lot of oil, the soup will turn out to be very high in calories. Finely chop the onion, in half rings or cubes.

The basis for the soup can be both water and chicken, mushroom, vegetable broth. Pour potatoes into the boiled liquid, add some salt. After boiling, remove the heat to the minimum, cook the potatoes until they become soft.

For the lean (vegetarian) version, pour oil into the pan. If you cook soup with the addition of meat or dairy products, then you can melt lard, melt fat from pieces of bacon, or use it to fry vegetables and mushrooms. butter.

Pour the chopped onion into the hot fat, having previously moved the greaves to the side. Fry for three minutes, then remove the greaves with a slotted spoon or spatula.

Add carrots to the softened onion. Mix, simmer over low heat until the carrots absorb the oil and become soft.

Pour mushrooms to the vegetable fry, mix carefully so as not to damage the slices. If you do not plan to decorate the soup with fried mushrooms when serving, then you can cut them into smaller pieces and quickly fry until creamy.

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

We move the pot of soup to the stand, let it cool slightly. Using an immersion blender, grind the contents of the pan to the consistency of a thick puree. Part of the broth can be removed before chopping, so that later the thickness of the puree soup can be adjusted.

By adding broth or water, add the desired consistency to the soup. We return to the burner with a quiet fire, warm it up. Before turning off, add cream or sour cream to the soup, add salt to taste.

Leave the finished mashed potato soup with mushrooms under the lid to brew. When serving, add fried mushrooms to the plates, a few slices of carrots, sprinkle with herbs and ground black pepper. Serve with croutons and sour cream, if appropriate. Bon Appetit!

By Elena Litvinenko (Sangina)

Mashed potato soup with mushrooms

Ingredients:

fresh champignons - 300 g;
potatoes - 600 g;
onion - 200 g;
cream - 500 ml;
spices;
vegetable oil;
fresh herbs - optional.

Preparation

For cooking - puree with mushrooms, rinse the mushrooms well and cut them into small pieces. We clean the onion, chop it in half rings. Peel the potatoes, rinse them thoroughly, chop them into cubes and put them in a saucepan. Then fill it with water and put it on a strong fire, and after boiling, reduce the flame. After slightly salting the potatoes, cover the pan with a lid and cook for about 30 minutes. Then carefully drain the water and knead the mashed potatoes with the help of a crush.

Put the finely chopped onion in a frying pan with a small amount of vegetable oil and sauté over low heat until golden brown. After that, add chopped champignons to it, add salt to taste and mix everything well with a wooden spatula until all the liquid has completely evaporated.

Next, turn off the comfort and let our roast cool down. After that, we transfer the vegetables to the blender bowl and grind until homogeneous mass... Then we shift the onion-mushroom puree into the crushed potatoes, pour in the cream, salt, mix everything well again with a blender and put on the fire, stirring occasionally. As soon as the mushroom soup boils, immediately remove it from the stove, sprinkle with finely chopped fresh herbs and pour into bowls.

Cheese soup with mushrooms

Ingredients:

processed cheese - 200 g;
porcini mushrooms - 100 g;
carrots - 1 pc.;
potatoes - 3 pcs.;
vermicelli - a handful;
water - 1.5 l;
spices;
garlic - 1 clove
Dill.

Preparation

Take a small saucepan, pour boiled water into it and bring to a boil. This time we clean the potatoes, cut them into cubes and throw them into boiling water. Then add mushrooms chopped with plates and carrots grated in strips. Bring the soup until half cooked, add the noodles and let the dish simmer with the lid closed for about 15 minutes.

After that, add the chopped pieces processed cheese, mix everything thoroughly and at the end of cooking squeeze a clove of garlic through a press. Now beat the dish thoroughly with a blender until smooth and pour the finished soup - mashed porcini mushrooms into plates.

Chicken puree soup with mushrooms

Ingredients:

Preparation

We wash, dry and process fresh mushrooms. Next, cut them into plates and sauté in vegetable oil along with a onion chopped into half rings in a frying pan with high sides. Fill the finished vegetable frying with broth and bring to a boil.

Then add the potatoes, cut into strips, and cook until cooked. Next, we filter the soup, put potatoes, mushrooms, boiled chicken into a blender, season with spices, beat, diluting the mass with broth so that the soup gets a normal consistency.

Most adults do not perceive mashed potato soup (cream soup) as something serious, many take this dish for a variety baby food... However, this is just a delusion, because mashed soup prepared according to a simple recipe will become a complete and mouth-watering first course for every family member. Having delicate taste and enveloping, thick texture, this easy-to-prepare dish literally works wonders and is able to satisfy the needs of the most discerning palates.

Everyone knows about the property of potatoes to boil well both in water and in milk, so pureed soup can be made from it using any base. It can be meat, chicken or fish broths, vegetable and mushroom broths or milk. It is permissible to use a base of bouillon cubes in recipes. The taste of the dish will be much softer, and the consistency is softer if you add cream and milk to its base. Soup based on chicken or turkey broth with low-fat cream is very tasty, nutritious and at the same time dietary.

Once you decide to make a mashed potato soup, recipes can be edited based on personal preference without fear of experimenting with the ingredients. When potatoes act as the main component of the dish, any addition will be quite harmonious. For example, this soup with potatoes and carrots has a brighter color, a sweetish aftertaste with a hint of carrot aroma. And if you serve fragrant garlic croutons, it will not only warm you in cold weather, but will also help in the prevention of colds.

Several easy recipes

There are many recipes for making such soups. They contain a variety of combinations of vegetables with mushrooms, cereals, meat, fish, different varieties cheeses. However, mashed potato soups are considered the most popular.

Simple with potatoes

This dish can be based on ordinary chicken or meat broth, this will make the dish more satisfying.

Required products:

Making mashed potato soup is very simple. This is done like this:

Cut the peeled and washed vegetable into small slices and boil until half cooked in broth or water, slightly salted.
Beat the cream with the protein, after separating it from the yolk and pour the mixture into the potatoes.
Bring the vegetable to readiness and puree in a blender.

Serve the finished dish sprinkled with chopped herbs and croutons.

Mushroom soup from A. Skripkina

The champignons in this recipe can be quite successfully replaced with any mushrooms.

Required components:

Cooking mashed potato soup with mushrooms as follows:

Boil the potatoes, pour the broth into a separate cup, chop with a blender. Cut the carrots and onions into cubes, and the mushrooms into arbitrary slices. Fry the mushrooms for about 8 minutes. Separately, until soft, sprinkle the onions with the carrots. Combine mushrooms with whipped potatoes, fried vegetable cubes and add the broth. Mix everything thoroughly and bring to a boil.

Decorate the finished dish with herbs and serve with fried croutons.

Cheese with croutons

Cooking this delicious dish will take no more than an hour from the hostess, but will delight guests and households with an unforgettable taste. And if you do not take meat broth as a basis and do not add smoked meats, the most convinced vegetarians will also be delighted.

List of products for soup:

Garlic croutons go well with this dish. For them you need to take:

4 slices of bread;

1 large clove of garlic;

salt pepper;

1.5 tsp sweet ground paprika;

2 tbsp. l. olive oil.

To decorate the finished dish, you can take any greens; onion and pork slices (bacon).

Peel and wash all vegetables. Finely chop half of the garlic with leeks and sauté in butter over very low heat. Grate the carrots coarsely and send them to fry along with garlic and onions. Purified Bell pepper and cut the celery into equal medium cubes. Fry a little, adding bay leaves.

Put the water (or broth) on the fire for the soup base. Cut the potatoes into small equal cubes and send to a boiled base along with fried roots and vegetables. Pepper everything, add a little salt and cook for 20 minutes at a low boil.

While cooking, prepare croutons: Dry the bread slices in a toaster or oven and rub with the remaining garlic. Cut the fragrant bread into small cubes, sprinkle with paprika, pepper, salt. Fry croutons in preheated olive oil stirring constantly so as not to burn.

Cut the onion into thin rings, dip in flour and fry in butter until golden brown.

Cut the bacon into strips and fry until crispy.

Drain the broth from the soup into a separate cup and puree the vegetables with a blender.

Add broth to the resulting mass to make a puree similar in consistency to liquid sour cream.

Add grated cheese to this puree and send over low heat. Stir constantly and vigorously until the cheese is completely dissolved.

It is better to serve the dish in portions, garnished with fried onion rings, crispy bacon slices and chopped herbs, and put the croutons on a common plate.

Vegetable with zucchini

This delicious-tasting soup will take about half an hour to make and doesn't require much effort. And during the fast, such a dish will become simply irreplaceable.

Required products (for a 3 liter saucepan):

Cut the onion into several large pieces and simmer in a saucepan over sunflower oil, covering with a lid and setting to moderate heat.

Cut the carrots into arbitrary slices and send to stew to the onion. Cut the zucchini into large pieces and send to the pan with carrots and onions. Mix everything well and continue stewing, covering the pan with a lid. Coarsely chop the peeled potato tubers and place with vegetables.

Pour the food with water 20 cm above the level of the potatoes. Salt everything, mix and cook until the products are fully cooked. Grind the finished vegetables with a blender and bring to the desired density, adding boiling water.

Taste and, if necessary, add salt, add spices. Bring the resulting mass to a boil over low heat and add chopped greens and onions. It is advisable to serve the finished cream soup with white croutons or black bread croutons.

With chicken and potatoes

Diet mashed potato soup, the recipe for which does not contain a drop of oil, but only white poultry meat.

Required components:

Dip the chicken fillet in 2 liters of boiled water and cook for about a quarter of an hour, skimming off the foam if necessary. Peel the vegetables, cut into slices, send to cook with the meat until tender. Drain the resulting broth into a separate bowl, and the vegetables and chicken fillet grind with a blender.

Dilute the resulting puree with broth and bring to a boil, stirring occasionally. Serve the finished dish in portions, decorated with grated cheese, chopped herbs and crackers.

With peas and smoked meats

Very tasty, aromatic, and most importantly - satisfying pea soup, which will not leave anyone indifferent. Fried brisket and rack of pork ribs go well with the delicate texture of the dish.

Required products:

0.3 kg of smoked pork ribs;
0.2 kg of bacon or brisket;
1 medium carrot;
0.2 kg of dry peas;
1 head of onion;
3 potato tubers;
3 tbsp. l. sunflower oil;
herbs, spices and salt to taste.

Rinse the ribs and fill with 2 liters cold water, send to cook for about half an hour. Cool the finished ribs and divide the meat from them into small pieces. Rinse the peas and cook in the broth left after the ribs. Cut the potatoes into small cubes and send them to the peas a quarter of an hour after the broth has boiled. Salt if necessary, add your favorite spices.

Finely chop the carrots with onions, fry until soft and send to the potatoes with peas. Cut the brisket or bacon into strips and fry with the meat from ribs to golden brown... You do not need to add oil: the meat will release enough fat. When the potatoes and peas are done, puree the soup with a blender and then mix the mixture with the fried meat.

The finished soup needs to be infused for about a quarter of an hour, and then it can be served, garnished with leaves of fresh herbs.

With porcini mushrooms in a slow cooker

In order to make an amazingly delicious potato soup in a multicooker, you will need a maximum of one hour and a minimum of effort. But Tasty dinner or dinner for the whole family will be provided.

Required products:

Grate all vegetables through a coarse grater. Rinse the mushrooms well. Grate 3 of them coarsely. For decoration, leave one, and cut the rest into 4 pieces.

Fry vegetables with grated mushrooms for 2 tbsp. l. butter by placing everything in a multicooker bowl and setting the "BAKING" mode for 10 minutes. Mix water with milk and add to sautéed vegetables along with mushroom quarters. Add salt and spices.

Mix everything well and cook in the “Multi-Cook” mode for about a quarter of an hour. Then add to the soup semolina stirring vigorously. Cook for another 2 minutes, without changing the mode and stirring. Cut the mushroom remaining for decoration into not very large slices, fry until golden brown.

Cover the finished soup and let it brew a little. Serve the dish in portions, garnished with mushrooms and sprigs of fresh herbs.

After the first portion of such a soup, everyone will be able to fully appreciate all its advantages. Hot, tender dish with an enveloping texture, simple and quick cooking, availability necessary ingredients- these reasons are enough to include pureed soups in the diet of the whole family. However, there are at least three more reasons why recipes for pureed soups should always be at hand.

Puréed soups will appeal not only to adults, but also to children, especially those who do not like to eat ordinary soups for lunch, with whole pieces of vegetables. For many mothers, these recipes become a real find, because the problem of feeding the "little one" disappears by itself after the very first portion.

It is convenient to take them with you. Ideal at work or on the road, where you often want hot homemade food. It is enough just to pour fresh soup in a thermos and a full meal will be provided. Just pour it into a mug and enjoy. In addition, this option is much more useful than store-bought synthetic soups, which are "brewed" with boiling water.

The taste of ordinary mashed potato soup is rather uncomplicated, but if you cook it constantly, changing the accompanying ingredients, the dish can turn into a gourmet treat. You can submit hot soup sprinkle with grated cheese and garnish with slices of toasted bacon or shrimps. For such a dish, there are no strict technological maps so you can experiment with it by adding ingredients to your liking.

Attention, only TODAY!

Mushroom cream soup with potatoes is a dish that has a pleasant texture and tender creamy taste... It will remind you of the autumn scent of forest mushrooms.

You can use both fresh peeled and dried or frozen mushrooms, the taste of the finished dish will not change in any way. The only thing, if you choose dried ones, you will have to allocate a little more time for preparation - before frying, they will need to be soaked for several hours, and then drain the excess water and rinse again. Frozen mushrooms can be fried without preliminary defrosting, you just need to stir them more often and leave the lid open to evaporate excess moisture.

The recipe for mashed potatoes and mushrooms soup is universal, since it does not tie the hostess to a specific list of products. So, for example, to reduce the viscosity of the soup, you can reduce the amount of potatoes, add chicken breast... And replace the cream with whole milk. In this case, the calorie content of the dish will decrease. You can also make a completely lean potato mushroom soup- mashed potatoes. It is enough to remove the butter and cream and use water or vegetable broth to liquefy.

Ingredients

Servings: - +

mushrooms 500 g
potato 4 things
onion 1 PC
carrot 1 PC
water or broth 900 ml
cream 200 ml
processed cheese 4 things
butter 20 g
vegetable oil20 g
spices to taste
croutons, parsley optional

Calories: 54 kcal

Proteins: 2 g

Fats: 2.1 g

Carbohydrates: 7.3 g

40 minutes Video Recipe Print

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

While the potatoes are boiling, you need to finely chop the onions and carrots. Fry the onions in butter and vegetable oil until translucent. Then add the carrots, stir and fry the vegetables for 5 minutes under a closed lid.

In a separate frying pan, fry the mushrooms in a little vegetable oil. They must be laid out in the pan carefully so that there is no splashing. During the cooking process, the mushrooms are fried about twice the original volume. Don't be scared, this is normal.

Before the final stage, when the onions and carrots are ready, you need to add cream to them. Then stir and continue to fry for about 5 minutes.

When all the ingredients are ready - the potatoes are cooked, the mushrooms and vegetables are fried separately, you need to carefully combine the contents of the pot with the potatoes and broth.

Before you start whipping the puree soup, add the pieces to the saucepan. processed cheese... It will add an extra creamy touch to the dish. Beat the mushroom and potato cream soup with a blender carefully so as not to burn yourself. If the resulting consistency does not suit you, you can either add broth or milk, or, conversely, keep the pan on fire for some time to evaporate excess moisture.

Decorating the finished dish is not difficult if you used fresh mushrooms- just take a few small mushroom plates and fry them in a dry frying pan.

In case dry or frozen semi-finished products were chosen, it will be much more aesthetically pleasing to sprinkle the dish with fresh herbs, throw in a few croutons or pour a little cream over it. Croutons from white bread roasted with salt or oven dried are the perfect complement.

It must also be remembered that mushroom soup with potatoes, despite its consistency, is not recommended for a children's table if the child is less than three years old.

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