The recipe for the dish with a photo, see below.

My husband is very fond of mushroom soups, and so am I. We've already prepared as well. It turns out very tasty too. On the topic of mashed potatoes, you can fantasize as much as you like, slightly changing the composition of the dish, as a result, you will get a completely new taste!

Adherents of vegetarianism will surely appreciate the pleasant taste of the delicate. And today I present a recipe for a very delicate and aromatic mashed potato soup with mushrooms. I am sure that this soup will be appreciated by both children and adults. And it is better to serve such a soup with homemade crackers.

How to make mashed potato mushroom soup

Making soup is easy. For a quick and high-quality purée, I recommend using a hand blender. What products are needed to make mashed potato soup?

• 5-6 large potatoes;
• 1 large onion;
• 1 small vegetable marrow;
• Bay leaf;
• 400 g fresh champignons;
• 1 cup full-fat milk or cream;
• 2 tbsp. tablespoons 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, wash and chop the potatoes and vegetable marrow. We also clean the onions, wash them and cut them into larger pieces. Put pieces of potatoes, zucchini and onions in a 4.5 liter saucepan, add bay leaves and black peppercorns, fill half the pan with water and put on fire. Cook vegetables until soft, stirring occasionally and removing noise.

In order for our mushroom puree soup turned out even tastier, we will cook the mushrooms separately and at the end we will not subject them to puree. 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 add flour to the mushrooms and mix, pour in milk or cream and simmer for a couple of minutes in a pan, stirring constantly.

Remove the pot with vegetables from the heat, remove the lavrushka and pepper. Using an immersion blender, turn vegetables with broth into 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 the plates, do not forget to put a cracker with homemade croutons on the table. Bon Appetit!

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A step-by-step recipe for making mashed potato soup with champignons.

potatoes - 6-7 pcs.,

champignons - 300-400 gr.,

cream 20% - 200 ml.,

onion - 1 pc.,

butter - 40 gr.,

There are many recipes for puree soup. differs from ordinary soups in that all products are ground in mashed potatoes. The puree soup gives long saturation and is well absorbed. Each hostess prepares this dish according to her own recipe. We bring to your attention a step-by-step photo recipe for making mashed potato soup with champignons.

How to prepare mashed potato mushroom soup?

Is a tasty and healthy first course. The main advantages of this puree soup are that it cooks quickly and does not require any special culinary skills.

Use our photo recipe and you will be delighted with such a simple and delicious dish.

Cooking mashed potato soup with mushrooms.

In order to make mashed potato soup with champignons, peel the potatoes, rinse under running water and cut into cubes.

Then put the potatoes in a saucepan and cover with water. Salt water and cook. Pour enough water so that the potatoes are completely covered.

Next, you need to rinse the mushrooms, peel and chop coarsely.

Peel the onion, rinse under running water and chop finely.

Then melt the butter in a frying pan.

Add chopped onion to the pan and fry until golden brown.

Then add the mushrooms, cut into large pieces, to the onion and lightly fry.

To decorate the soup, set aside a few mushroom slices in a bowl.

When the potatoes are ready, add the fried onions with mushrooms to the pan and cook a little more, stirring occasionally for 5-7 minutes.

Next, you need to drain the broth from the pan into a separate bowl.

Beat the potatoes with mushrooms with a blender.

After that, you need to add broth to the resulting puree and mix. You need to add until the puree becomes thinner, to the consistency you need. Then you need to put the saucepan with the puree soup on the fire and heat, stirring constantly.

Mushroom cream soup with potatoes is a dish that has a pleasant texture and delicate 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 for nutritional value. 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 mashed potato and mushroom soup. 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 meat or vegetable broth prepared in advance and put on fire.

While the potatoes are boiling, you need to finely chop the onions and carrots. Fry 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 more.

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 pan with the potatoes and broth.

Before you start whipping the puree soup, add the processed cheese pieces to the saucepan. 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 fresh mushrooms were used in the preparation of creamy mushroom soup - 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. White bread croutons, fried with salt or oven-dried, are the perfect complement.

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

Most adults do not perceive mashed potato soup (cream soup) as something serious, many people take this dish for a kind of 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. With its 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 gourmets.

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 with a hot dish, it will not only warm you in cold weather, but also help in the prevention of colds.

Several easy recipes

There are many recipes for making these 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.

Simple with potatoes

As a basis for this dish, you can take an ordinary chicken or meat broth, so the dish will turn out to be more satisfying.

Required products:

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

1. Cut the peeled and washed vegetable into small slices and boil until half cooked in broth or water, slightly salted.
2. Beat 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 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 the hostess no more than an hour, 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 the 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; onions 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 carrots coarsely and send them to fry along with garlic and onions. Cut the peeled paprika and 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 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 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 Lent, 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 in sunflower oil, cover and set on 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 the 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 herbs and onions. It is advisable to serve ready-made 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 grind the vegetables and chicken fillet 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 - hearty pea soup that will not leave anyone indifferent. Fried brisket and 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, pouring 2 liters of 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 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 amazingly delicious potato soup in a multicooker, 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 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 "BAKE" 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 semolina into the soup, 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 ready-made soup and let it brew a little. Serve the dish in portions, garnish 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. A hot, delicate dish with an enveloping texture, easy and quick preparation, availability of the necessary ingredients - these reasons are enough to include 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. You just need 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, 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 serve hot soup by sprinkling with grated cheese and garnishing with slices of toasted bacon or shrimp. There are no strict technological charts for such a dish, so you can experiment with it, adding ingredients to your liking.

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