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Gourmet mushroom soup is considered an exquisite French dish. Restaurants are happy to offer their visitors original recipes for mushroom soups. Many gourmets call mushroom soup especially tasty and aromatic. It can be easily prepared at home. The main thing is to have a hand blender and the necessary products in your kitchen. Without a blender, it is impossible to make a velvety and even consistency of mushroom soup.

From the recipes we offer for puree soup from honey agarics, you can choose the one that will be interesting for you. Whichever option you choose, it will turn out to be insanely tasty, satisfying and smelling of forest notes. Although puree soups can be made from a wide variety of mushroom types, we assure you that honey mushrooms are best suited for this purpose.

Mushroom soup puree from honey agarics with cream

Creamy honey mushroom soup with cream is very popular among lovers of mushroom dishes. They are prepared quite simply and quickly, but at the same time it turns out an unusual dish in taste. Cream soup will be useful even for fastidious children.

• Honey mushrooms - 700 g;
• Potatoes - 7 pcs.;
• Onions - 2 pcs.;
• Carrots - 1 pc.;
• Water - 700 ml;
• Cream - 150 ml;
• Salt to taste;
• Vegetable oil.

We suggest that you familiarize yourself with the recipe for puree soup from honey agarics with a photo.

We clean the mushrooms, rinse and cook for 20 minutes with the addition of salt, let the excess water drain.

Pour oil into the pan, heat and spread the drained mushrooms, fry for 15 minutes over medium heat.

Peel onions and carrots, rinse, chop and fry separately from mushrooms until golden brown. Combine with mushrooms and continue to fry over low heat for 10 minutes.

Peel the potatoes, rinse, cut into cubes and cook over medium heat until tender. Add mushrooms and vegetables to the boiled potatoes, cook for 7-10 minutes.

Remove from the stove, let it cool slightly and grind with a blender to the consistency we need.

Pour in the cream, stir, add to taste and let it brew for 10 minutes.

To decorate the cream soup, leave a few fried mushrooms intact, and then 2-3 pieces each. place in each plate. Top with basil leaves or chopped herbs to taste.

How to make frozen mushroom puree soup

Soup-puree from frozen mushrooms is easy to prepare, especially if you have such a product in your freezer. The mushrooms must be removed from the freezer and refrigerated overnight.

• Honey mushrooms - 500 g;
• Potatoes - 6 pcs.;
• Onions - 1 pc.;
• Butter - 50 g;
• Cream - 200 ml;
• Water - 1.5 l;
• Ground black salt and pepper - to taste;
• Greens (any).

Peel the onion, wash it under the tap and cut it into rings.

Peel the potatoes, rinse and cut into large pieces. We set to cook over medium heat until tender.

Combine defrosted mushrooms with onions and fry in oil until light brown. For decoration, you can leave a few mushrooms intact to decorate each bowl of puree soup later.

Add mushrooms and onions to potatoes, salt and pepper to taste, continue to cook for 10 minutes.

Pour some of the water from the pan into a bowl. Let the remaining soup cool slightly and beat it with a blender until a puree consistency. If the soup is too thick, add a little of the drained broth.

Put the puree soup on the fire, add the cream, stir and simmer over low heat for 5-7 minutes.

Remove the mushroom puree soup from the honey agarics from the stove and let stand under a closed lid for 7-10 minutes.

Pour the soup into portioned bowls, decorate with whole fried mushrooms and chopped herbs.

This puree soup is best served with slices of black bread.

Fresh mushroom soup with chicken fillet

The recipe for mushroom puree soup made from fresh mushrooms with chicken is a very tasty, aromatic and beautiful dish.Its creamy consistency is a showcase for a culinary specialist who wants to decorate a dish so that it is mistaken for an exotic delicacy.

The variant of the fresh mushroom soup with chicken is designed for 8 servings.

• Mushrooms - 700 g;
• Potatoes - 5 pcs.;
• Onions - 2 pcs.;
• Chicken fillet - 200 g;
• Water - 2.5 liters;
• Salt to taste;
• Sunflower oil;
• Cream - 200 ml;
• Basil leaves.

Honey mushrooms are cleaned of dirt and forest debris, washed and boiled for 20-25 minutes in salted water, washed under a tap and reclined in a colander.

Fillet is cut into medium cubes, washed in water and boiled in 2.5 liters until tender.

The potatoes are peeled, washed and cut into cubes, introduced into a saucepan and also cooked until tender.

Peeled onions are cut into half rings and fried in oil until soft.

The mushrooms are added to the onion, fried together for 15 minutes, until the liquid evaporates.

Mushrooms together with onions are combined in a saucepan with meat and potatoes, boiled for 10 minutes.

Most of the broth is poured into a separate bowl, and the rest of the mass is mashed with a blender.

The cooked soup is salted to taste, cream is poured in, mixed thoroughly. If the soup is too thick, pour in some of the broth and mix.

Ready-made puree soup is poured into bowls and garnished with green basil leaves.

Honey mushroom soup with cheese, bacon and garlic

The mushroom soup with cheese turns out to be rich, nutritious and very aromatic.

• Boiled mushrooms - 400 g;
• Bacon - 100 g;
• Onions - 2 pcs.;
• Potatoes - 5 pcs.;
• Processed cheese - 3 pcs.;
• Garlic - 2 cloves;
• Lavrushka - 2 pcs.;
• Cumin - a pinch;
• Salt;
• Sunflower oil.

To know how to properly cook mushroom soup with cheese, bacon and garlic, you need to follow the step-by-step recipe.

Fry mushrooms in oil for 15 minutes over medium heat.

Chop the bacon into small pieces, chop the peeled onion and garlic. Fry everything in oil until golden brown.

Combine all fried foods, add cumin and lavrushka, mix.

Peel the potatoes, cut into cubes, add to a saucepan of water (2 L) and cook until tender.

Add mushrooms, vegetables and bacon to potatoes, cook for 7-10 minutes.

Remove the bay leaf from the soup, drain part of the broth, allow the mixture to cool slightly and grind with a blender.

Dissolve the grated melted cheese in a glass of hot broth, add salt, add to a saucepan and simmer for 5-7 minutes.

Before serving, put several brown bread croutons on each plate.

Recipe for mushroom puree soup with potatoes and cream

The recipe for mushroom puree soup with potatoes and cream has a delicate aroma and delicate texture. Such a nutritious dish is a great option to refresh yourself on a frosty day.

• Boiled mushrooms - 400 g;
• Potatoes - 400 g;
• Onions - 200 g;
• Cream - 400 ml;
• Sunflower oil;
• Salt and ground black pepper to taste.

Peel the potatoes, wash them, cut them into 4 pieces and put them in a saucepan. Pour water so that it covers the vegetables 2 cm higher, and cook until tender.

Cut honey mushrooms and onions into slices, fry in oil until golden brown.

Drain most of the water from the potatoes, let cool and grind with a blender in mashed potatoes.

Grind mushrooms and onions with a blender and combine with mashed potatoes.

Pour in the cream, beat again with a blender, add and pepper to taste.

Bring the mass to a boil, but do not boil it. In case the soup turned out to be quite thick, add a little broth in which the potatoes were cooked.