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Honey mushroom soup is an exquisite French dish that can be tasted in expensive restaurants. But it is easy to prepare at home if you follow all the tips and recommendations.
How to make honey mushroom puree soup
For preparation, you will definitely need an immersion 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. Chicken and seafood added to the composition help make the puree soup more rich and nutritious.
Soup-puree from frozen mushrooms
Frozen mushrooms are a good opportunity to prepare a complete, flavorful lunch at any time of the year. Freezing preserves honey mushrooms' special forest flavor, delicate aroma, as well as almost all vitamins and nutrients. Not only the boiled product, but also raw forest fruits are frozen. 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 mushroom puree soup from frozen honey mushrooms you will need:
- frozen honey mushrooms – 300 g;
- greenery;
- chicken broth – 500 ml;
- salt;
- crackers;
- cream – 150 ml;
- dry white wine – 80 ml;
- melted butter – 40 ml.
How to cook:
- Pour oil into the pan. Place frozen product. If the caps are too large, you must first cut them into pieces. Turn on medium heat. Simmer until the mushrooms are completely thawed.
- Pour in the wine, then the broth and cream. Add salt and mix.
- Boil and immediately beat with a blender. Serve with chopped herbs and croutons.
Dried honey mushroom soup puree
Caring housewives prepare dried honey mushrooms for the winter. Before cooking, soak them 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 were soaked is used to cook puree soup. When draining, you need to carefully pour the liquid into the pan so that the sediment does not fall into the dish. If you can’t do this carefully, you can strain the broth through a sieve.
You will need:
- dry honey mushrooms – 70 g;
- potatoes – 120 g;
- water – 2 l;
- sour cream;
- onion – 160 g;
- shrimp – 200 g;
- salt;
- carrots – 160 g;
- flour – 40 g;
- bay leaf – 1 pc.;
- butter;
- black pepper – 5 peas.
How to cook:
- Boil water and add dried mushrooms. Leave for half an hour.
- Chop the onion. Grate the carrots. Add oil and fry until golden brown. Add flour. Stirring constantly, cook for three minutes.
- Boil water for the puree soup. Add 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. Add salt and beat with a blender.
- Serve with sour cream.
Cream soup made from fresh honey mushrooms
Collected mushrooms cannot be stored in the refrigerator for a long time. It is best to immediately cook aromatic 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. Throw away spoiled and damaged by insects. Remove dirt and rinse. If a lot of debris has collected on the caps and is difficult to remove, 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 mushrooms.
You will need:
- fresh honey mushrooms – 500 g;
- black pepper;
- water – 2 l;
- salt;
- processed cheese – 400 g;
- dill;
- potatoes – 650 g;
- parsley;
- onion – 360 g;
- sunflower oil;
- carrots – 130 g.
How to cook:
- Place the cheese in the freezer for 20 minutes. This preparation will greatly facilitate the grinding process.
- Boil the peeled forest fruits for a quarter of an hour. The water should be brackish.
- Dice the potatoes, chop the onions, and grate the carrots.
- Add potatoes to mushrooms. Cook until half cooked.
- Fry the onions in a saucepan with oil. When the vegetable turns brown, add carrot shavings and simmer until golden brown. Send into broth.
- Grate the chilled cheese and add to the rest of the ingredients. Add some salt and pepper. Stir constantly until the cheese is completely dissolved.
- Turn off the heat and leave with the lid closed for seven minutes. Beat with a blender. Sprinkle with chopped herbs.
Recipes for mushroom soup-puree from honey mushrooms
Honey mushroom puree soup is prepared with cheese, chicken, milk or cream. The dish is valued not only for its high taste, but also for its great benefits to the body. You can prepare soup not only during the mushroom picking period, but also in winter from dried or frozen fruits.
Honey mushroom soup with cream
Mushroom soup puree from honey mushrooms 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;
- onion – 230 g;
- low-fat cream – 500 ml;
- butter – 30 g.
How to cook:
- Sort, rinse and boil honey mushrooms in salted water for 20 minutes. Drain in a colander. Save the broth.
- Chop the onion. Melt butter in a saucepan. Toss in the vegetable. Fry until transparent.
- Add chopped honey mushrooms. Stir. Simmer for two minutes, stirring constantly.
- Fill with diced potatoes. Pour in water and broth. Boil. Sprinkle with pepper and salt. Turn on medium heat and cook until done.
- Beat with a blender. Rub through a sieve. This procedure will make the consistency of the dish more tender and velvety.
- Put it back on the fire. Pour in cream. Mix.
- Add some salt. Warm up, stirring constantly. As soon as the first bubbles begin to appear on the surface, remove from heat. Serve with greens.
Honey mushroom soup with milk
A recipe with a photo will help you prepare the perfect honey mushroom puree 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;
- onion – 180 g.
How to cook:
- Cut large caps into pieces. Place in a saucepan. Add oil and simmer over low heat for a quarter of an hour.
- Separately, boil the potatoes cut into pieces.
- Add chopped onion to a frying pan and fry with oil until golden brown.
- Place potatoes in a saucepan. Pour in the broth. Boil.
- Add fried vegetables.
- Mix flour with milk. Add salt, then pepper. Pour into soup.
- Cook for 20 minutes on low flame. Beat with a blender.
The finished dish is beautifully served, garnished with small whole honey mushrooms and chopped herbs.
Puree soup with honey mushrooms and melted cheese
Cream of mushroom soup made from honey mushrooms will be an excellent addition to lunch. The dish has a stunningly 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;
- onion – 370 g.
How to cook:
- Clean honey mushrooms. Pour 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 forest fruits.
- Cool slightly and beat until smooth. Add grated cheese. Stirring constantly, cook until completely dissolved. Salt and add 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 soup with potatoes
The dish has a delicate aroma and a particularly delicate texture. This is ideal for keeping warm on a frosty day.
You will need:
- boiled honey mushrooms – 430 g;
- black pepper;
- potatoes – 450 g;
- salt;
- onion – 200 g;
- sunflower oil;
- cream – 450 ml.
How to cook:
- Cut each potato tuber into four pieces. Place in a saucepan. To fill with water. Cook until done.
- Cut forest fruits and onions into pieces. Fry until golden. Send to potatoes.
- Beat the products with a blender. Pour in the cream. Beat again. Sprinkle with pepper and salt.
- Heat through, but do not let it boil, otherwise the cream will curdle.
Mushroom puree soup with honey mushrooms and chicken
The recipe for honey 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;
- onion – 360 g;
- sunflower oil;
- chicken fillet – 250 g;
- salt;
- water – 2.7 l.
How to cook:
- Clear mushrooms from forest debris. Rinse and cook in salted water for 20 minutes.
- Cut the fillet into medium-sized cubes. Pour in the volume of water specified in the recipe. Cook until done.
- Add sliced potatoes. Boil.
- Make onion half rings. Fry until soft. Add mushrooms. Cook for a quarter of an hour. The liquid should completely evaporate. Send into broth. Cook for 10 minutes.
- Pour most of the dish into a separate container. Whisk the remaining soup.
- If the puree soup is too thick, add more broth. Garnish with basil leaves.
Calorie content of cream soup with honey mushrooms
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, puree soup with added cream contains only 95 kcal.
Conclusion
Honey mushroom puree soup always turns out 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.
