Potato soup with mushrooms. Mashed Potato Soups: Simple and Delicious Recipes Mashed Mushroom Soup with Potatoes

Most adults do not perceive mashed potato soup (cream soup) as something serious, many take this dish for a kind of baby food. However, this is just a delusion, because a pureed soup cooked according to a simple recipe will become a full-fledged and appetizing first course for each family member. Delicate in flavor and enveloping, thick in texture, this easy-to-make dish works wonders to satisfy the most discerning palates.

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

Once you decide to make potato soup, recipes can be edited to suit your personal preferences without fear of experimenting with ingredients. When potatoes are the main component of the dish, any addition will be quite harmonious. For example, such a soup with potatoes and carrots has a brighter color, a sweetish aftertaste with a touch of carrot flavor. And if fragrant garlic croutons are served with a hot dish, it will not only warm you up in cold weather, but also help in the prevention of colds.

Some easy recipes

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

Plain with potatoes

The basis of this dish, you can take the usual chicken or meat broth, so the dish will turn out more satisfying.

Required products:

Making potato soup is very easy. This is done like this:

1. Cut the peeled and washed vegetable into small slices and boil until half cooked in broth or water, adding a little salt.
2. Whip the cream with the protein, after separating it from the yolk and pour the mixture into the potatoes.
3. Bring the vegetable to readiness and puree in a blender.

Serve the finished dish sprinkled with chopped herbs and crackers.

Mushroom soup from A. Skripkina

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

Required components:

How to prepare mashed potato soup with mushrooms:

Potatoes need to be boiled, pour the broth into a separate cup, chop with a blender. Cut carrots with onions into cubes, and champignons into arbitrary slices. Fry the mushrooms for about 8 minutes. Separately, fry the onions together with the carrots until soft. Combine champignons with beaten potatoes, fried vegetable cubes and add broth. Mix everything thoroughly and bring to a boil.

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

Cheese with croutons

The preparation of this delicious dish will take the hostess no more than an hour, but it 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, even the most convinced vegetarians will be delighted.

Soup list:

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; onions and slices of pork (bacon).

Peel and wash all vegetables. Finely chop half of the garlic with leek and sauté in butter over very low heat. Coarsely grate the carrots and send them to fry along with garlic and onions. Peeled sweet pepper and celery cut into equal medium cubes. Fry a little, adding bay leaf.

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

While it is cooking, prepare the croutons: dry the slices of bread in a toaster or in the oven, and then grate with the remaining garlic. Fragrant bread cut into small cubes, sprinkle with paprika, pepper, salt. Fry the croutons in hot 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 the broth to the resulting mass to make a puree similar in consistency to liquid sour cream.

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

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

Vegetable with zucchini

The preparation of this soup with amazing taste will take about half an hour and will not require much effort. And in fasting, such a dish will become simply indispensable.

Required products (for a 3-liter pan):

Cut the onion into several large pieces and simmer in a saucepan in sunflower oil, cover with a lid and set a moderate heat.

Carrot cut into random 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 put them on the vegetables.

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

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

With chicken and potatoes

Dietary mashed potato soup, the recipe of 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, removing the foam if necessary. Peel vegetables, cut into slices, send to cook with meat until tender. Drain the resulting broth into a separate bowl, and vegetables and chicken fillet grind with a blender.

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

With peas and smoked meats

Very tasty, fragrant, and most importantly - satisfying pea soup which will not leave anyone indifferent. fried brisket and pork ribs perfectly combined 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 art. l. sunflower oil;
• herbs, spices and salt - to taste.

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

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

The finished soup needs to brew 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 amazingly delicious potato soup in a slow cooker, you will need a maximum of one hour and a minimum of effort. But a delicious lunch or dinner for the whole family will be provided.

Required products:

Grate all vegetables through a large grater. Wash the mushrooms well. Coarsely grate 3 of them. Leave one for decoration and cut the rest into 4 pieces.

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

Mix everything well and cook in the "Multipovar" mode for about a quarter of an hour. After that, add semolina to the soup, stirring vigorously. Cook for another 2 minutes, without changing the mode and stirring. Cut the remaining mushroom 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, decorating with mushrooms and sprigs of fresh herbs.

Already after the first portion of this soup, everyone will be able to fully appreciate all its advantages. hotter tender dish enveloping texture, simple and fast cooking, the availability of the necessary ingredients - these reasons are already enough to include puree soups in the diet of the whole family. However, there are at least three more reasons why pureed soup recipes should always be on hand.

Pureed 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 godsend, because the problem of feeding the “little baby” disappears by itself after the first serving.

They are convenient to take with you. Ideal at work or on the road, where you often want hot homemade food. It is enough just to pour fresh soup into 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 that are “brewed” with boiling water.

The taste of ordinary mashed potato soup is quite simple, but if you cook it constantly, changing the accompanying ingredients, the dish can turn into a gourmet treat. You can serve hot soup sprinkled with grated cheese, garnished with slices of fried bacon or shrimp. 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!

See the recipe for the dish with a photo below.

My husband is very fond of mushroom soups, Yes, I am too! We've been preparing as well. It also turns out very tasty. On the topic of puree soups, you can fantasize as much as you like, slightly changing the composition of the dish, as a result, you get a completely new taste!

Adherents of vegetarianism will certainly appreciate the pleasant taste of tender. And today I present a recipe for a very tender and fragrant potato soup puree with mushrooms. I am sure that both children and adults will appreciate this soup. And this soup is best served with homemade crackers.

How to make mashed potato soup with mushrooms

Making soup doesn't have to be difficult. For quick and high-quality puree, I recommend using an immersion blender. What ingredients are needed to make mashed potato soup?

• 5-6 large potatoes;
• 1 large onion;
• 1 small zucchini;
• Bay leaf;
• 400 g fresh champignons;
• 1 cup full fat milk or cream;
• 2 tbsp. spoons of flour;
• salt and black pepper to taste;
• 2 tbsp. tablespoons of vegetable oil;
• a couple of pinches of dried dill or fresh herbs.

Peel potatoes and zucchini for soup, wash and cut into large pieces. Onion also clean, rinse and cut larger. Put pieces of potatoes, zucchini and onions into a 4.5 liter saucepan, add bay leaf and black peppercorns, fill with water to half the pot and put on fire. Cook vegetables until soft, stirring occasionally and removing noise.

In order for our cream soup with mushrooms it turned out even tastier, we will cook the mushrooms separately and at the end we will not purée them. Rinse fresh mushrooms and cut into slices. Heat the sunflower oil in a frying pan and fry the mushrooms in it for 5 minutes. Then pour flour to the mushrooms and mix, pour in milk or cream and then cook for a couple more minutes in a pan, stirring constantly.

Remove the pan with vegetables from the heat, remove the parsley and pepper. With an immersion blender, turn the vegetables with broth into a liquid puree. Pour the contents of the pan into the pan (mushrooms in milk sauce). Mix everything well, add salt, ground pepper, fresh or dried herbs to taste. Serving mashed potato soup on plates, do not forget to put on the table a biscuit bowl with homemade croutons. Bon Appetit!

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Step 1: prepare the mushrooms.

To begin with, we wash the mushrooms well under running warm water and put them on a cutting board. Using a knife, cut the ingredient into small pieces and immediately transfer it to a clean plate.

Step 2: prepare the bow.

Using a knife, peel the onion from the husk. After - rinse the component well under running water and put it on a cutting board. With the same sharp tool, finely chop the vegetable into cubes. no more than 1 centimeter. Transfer the processed ingredient to a free plate.

Step 3: prepare the potatoes.

Peel the potatoes with a knife and then rinse them thoroughly under running warm water. Attention: in order for us to get a delicious mashed soup, it is necessary to take potatoes of such varieties that are well boiled soft, and the mashed potatoes are obtained without lumps. Otherwise, the dish may simply fail. So, on a cutting board, cut the vegetable into small pieces, but at the same time, so that they are not very small. After - we shift the chopped component into a medium saucepan and fill it with plain water, and so that the water completely covers the potato pieces. We put the container on a large fire, and after boiling water - we make the fire a little less than average. Having salted the potatoes a little, mix everything well with a tablespoon, cover the pan with a lid and cook the ingredient for 25-35 minutes. Important: Cooking time for potatoes may vary depending on the type of vegetable. Therefore, from time to time we check the component with a fork. If the potato pieces are already soft and boiled, then the potatoes are cooked and you can turn off the burner. Then, holding the pan, slightly open the lid with kitchen gloves and completely drain the water. With the help of a potato masher, mash the potatoes to the consistency of mashed potatoes and for now set the processed vegetable aside.

Step 4: Fry chopped vegetables.

We spread the finely chopped onion in a pan with a small amount of vegetable oil and put on a fire a little less than medium. With constant stirring of the component with a wooden spatula, fry the vegetable until a soft golden crust is formed. After that, add chopped mushrooms to the fried onions and salt the components a little. Mix everything well with a spatula and continue to fry the vegetables until all the mushroom liquid has completely evaporated. Then - turn off the burner and let our frying cool down a bit.

Step 5: Prepare Mushroom Potato Soup.

Fried vegetables transfer to a blender bowl and grind the ingredients on Turbo mode until a homogeneous mass is formed. All this will take us the maximum 30 seconds. Then - we shift the onion-mushroom puree into the crushed potatoes, pour the cream into the pan, salt and pepper the ingredients to taste. Again, mix everything well with a blender in the same mode and after that - put on medium heat. From time to time, stir the dish with a tablespoon. As soon as the soup begins to boil, immediately turn off the burner. Attention: in no case do not boil the soup, but only bring it to a boil. In another case, the dish may simply not work out and your work will go down the drain.

Step 6: Serve Mashed Potato Soup.

Immediately after preparation, the puree soup can be served at the table. But also tastier dish it will turn out if you crumble finely chopped greens into it just before serving. And for this, we simply wash the parsley and dill under running water and chop the components on a cutting board with a knife. What a delicious and fragrant mashed potato soup with mushrooms! The main thing is that it is not only an appetizing lunch for both adults and children, but also very useful especially for those who have stomach problems. After all, it envelops the walls of the stomach and leaves a feeling of satiety for a long time. It can even be eaten without baked goods. Good appetite!

- - If the soup-puree turned out to be very thick before cooking, do not worry. Just add a little boiled water to the container, or even better - the liquid remaining after boiling the potatoes. Mix everything well with a tablespoon, put the dish on medium heat and wait until it starts to boil.

- - Reheat the mashed potato soup in the microwave or on the stove over low heat, but only until it boils.

- - If you do not have a blender at hand, do not worry. An excellent replacement for this inventory is a conventional meat grinder with a fine grate. To do this, grind the ingredients in turn in a meat grinder and then proceed according to the same recipe scheme.

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

- - For a rich flavor, you can add other seasonings to your taste in the dish. For example, mushroom spice, dried coriander, as well as Khmeli-Suneli spice.

- - If you want small pieces of mushrooms floating in the dish, then it is better to grind the frying in the blender bowl at 3-5 speeds, as the Turbo mode turns any food into puree.

How nice it is to pour a plate of fragrant hot for lunch. The main thing is that such a soup can be given even to children and not at all worry that their tummies will hurt, because such a dish, on the contrary, is very useful for people with a sensitive stomach: it completely envelops its walls and saturates the body for a long time. It can be served on the table even without bakery products. So, let's take a look at a few mushroom soup recipes with you.

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.

Cooking

For cooking - mashed mushrooms, wash the champignons well and cut them into small pieces. We clean the onion, chop it in half rings. We peel the potatoes, wash them thoroughly, chop them into cubes and put them in a saucepan. Then fill with water and put on a strong fire, and after boiling, reduce the flame. Salt the potatoes a little, cover the pan with a lid and cook for about 30 minutes. Then carefully drain the water and use a potato masher to mash the potatoes.

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

Cheese cream soup with mushrooms

Ingredients:

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

Cooking

Take a small saucepan, pour boiled water into it and bring to a boil. At this time, peel the potatoes, cut into cubes and throw it into boiling water. Then add mushrooms chopped into plates and grated carrots. We bring the soup to half-ready, pour in the vermicelli and let the dish cook with the lid closed for about 15 minutes.

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

Chicken puree soup with mushrooms

Ingredients:

Cooking

Fresh mushrooms are washed, dried and processed. Next, we cut them into plates and sauté them in vegetable oil along with an onion chopped into half rings in a pan with high sides. Pour the prepared vegetable broth with broth and bring to a boil.

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