Mushroom cream soup "Cappuccino" with wild mushrooms

Category: First meal
Mushroom soup Cappuccino with wild mushrooms

Ingredients

White mushrooms 100 g
Chanterelles 100 g
Champignons or oyster mushrooms 100 g
Butter 30 g
Refined vegetable oil 30 g
Vegetable broth 300 ml
Medium sized potatoes 3 pcs. middle
Milk top up to the desired consistency
Olive oil 1 tbsp. l.
Parsley and dill for cooking a couple of branches
Dried mushroom flour for decoration (in morel recipe)
Salt, pepper and suneli hops to taste
Allspice (mine) 3 pcs.
Onion 1 head

Cooking method

  • We are all looking forward to summer and warmth and, of course, available culinary summer pleasures. Berries, fresh vegetables, the first mushrooms ... I suggest trying mushroom soup - blende! If you pour it into a coffee cup, you will never guess that it is soup, not cappuccino. Especially if you thoroughly grind dry porcini mushroom into flour or, as per the recipe, morel.
  • So let's get started!
  • - We clean potatoes and mushrooms, wash. Wipe the champignons with a paper towel, remove the skin from the cap. (If you have boiled potatoes, you can use them too, but only freshly boiled)
  • - Put the potatoes cut into slices or rounds, coarsely chopped mushrooms in a mixture of oils and fry together with a small amount of chopped onions for several minutes until the onion and mushroom aroma appears, but not until fried.
  • Mushroom soup Cappuccino with wild mushrooms
  • - Add sprigs of herbs and allspice, then fill everything with broth mixed with a little milk. Simmer under the lid until the potatoes and mushrooms are cooked.
  • Mushroom soup Cappuccino with wild mushrooms
  • - We take out the herbs and allspice. Punch with a blender, add milk to the desired consistency, salt and heat again until boiling.
  • Mix a little milk with olive oil (you can skip the oil) and beat it as for a cappuccino.
  • - Pour the soup into cups. Pour milk froth on top and sprinkle with mushroom flour to make it look like you sprinkled coffee with cinnamon or cocoa powder. Pepper with ground black pepper.
  • Delicious soup with a pronounced milky and creamy taste. And it looks very original!

Note

The recipe indicated for two servings of 1300 ml of liquid, it seemed to me that this was too much. Therefore, I took an arbitrary amount of mushrooms, two potatoes, poured them with broth with milk, and then added milk. Variations are possible here.
I added onions, allspice and a pinch of hops-suneli on my own, it won't hurt, otherwise it will turn out to be very bland, because there is no acid in it at all. Reduced the amount of oils by almost half.
I also added sprigs of herbs - dill and cilantro.
Outside of the season, we prepare this soup with fresh frozen mushrooms and purchased mushrooms.
Still, a little low-fat sour cream does not hurt!

lettohka ttt
Was the evening a success or a night ?? I tried so many goodies, and everywhere I ripened :-) I also treated myself to soup !!! Thank you Olga !!! And I ate and drank my fill !!! The soup is delicious !!!!
Babushka
Lying at night in the beautiful city of Vienna, but without my kitchen devices and drooling. Otherwise I would run to cook immediately ...
Amazing!
lettohka ttt
Tatiana have a wonderful rest !!!!
Mikhaska
Very delicate soup, I'm glad! And the serve is graceful with this sprinkle and foam. The most it is in the summer afternoon!
celfh
Fresh mushrooms have already gone, and my freezer is still packed with last year's and we have not tried this soup)) It's time to cook!)))
Elven
Definitely bookmark !!! I love mushrooms. Thank you, Olga!
MariS
Very appetizing soup and photos cause salivation!
Tumanchik
And this is just inhuman - I didn’t go in after dinner! I'll at least sniff a loaf of bread - there are no mushrooms

You talking to me must obliged !!! cook - I'll get to you !!!!


Thanks for the recipe !!!! Gorgeous and incomparable!
Sonadora
Olga, what a soup! I can imagine how fragrant and delicious. Ol, you will not believe, found porcini mushrooms in the freezer today and wondered what kind of puree soup is better to cook. So your recipe comes in handy. Thank you!
Tumanchik
Quote: Sonadora
I found porcini mushrooms in the freezer today and wondered which puree soup is better to cook
Well, there is already such a green, wet, warty and ...presses, presses WANT!!!! find too!
Irina Dolars
Don't ... well, you can't cheat like that!
I look at the photo ... I read the title ... and then the recipe
Well does not fit one with the other
Solid Scented Teasers
j @ ne
Olga, can I, until summer has come, the heat has not come, cool and damp (and fog) I will hide a piece of chicken in the vegetable broth when cooking? Let it remain "Cappuccino" with wild mushrooms and vegetables, but it will be slightly chicken, but in the summer - then yes, of course, very tasty!
Feta
A wonderful recipe and an interesting presentation, but can you make soup only from forest mushrooms?
Chuchundrus
Mushroom soup Cappuccino with wild mushrooms Here's how I like it. While I'm taking it to bookmarks, but I will definitely cook
Rada-dms
Girls! Thank you all for your attention, the soup is worthwhile, just season it to your liking! Good you are mine!
Rada-dms
Quote: Feta
Can you make soup only from forest mushrooms?
Of course, you can from any. As a delusion, you can add a mushroom cube to the champignons for more flavor.
Rada-dms
Quote: j @ ne
Let it remain "Cappuccino" with wild mushrooms and vegetables, but it will be slightly chicken,
Oh, you are as much a mystifier as I am! Of course, chicken will be good and satisfying!

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