Composition / ingredients
Step-by-step cooking
Step 1:
How to make mashed potato and mushroom soup in a blender? Prepare the ingredients for making soup.
Step 2:
Cut the onion into small cubes.
Step 3:
Wash the mushrooms. Try not to wet them too much with water, they can become watery, because they absorb water like a sponge. It is better not to wash mushrooms at all, but to clean them with a cloth or a knife. But mine were very dirty, I had to wash them. Then cut the mushrooms into plates.
Step 4:
Peel the potatoes and cut them into large cubes.
Step 5:
Fill the potatoes with water so that it completely covers them. Take clean filtered or bottled water, the taste of the soup depends on the quality of the water. Put the potatoes to cook on a small fire. After boiling, add salt and cook until tender.
Step 6:
While the potatoes are cooking, fry the mushrooms. Put a frying pan on the fire, melt the butter in it. Put the onion. Fry the onion, stirring it constantly, until golden brown.
Step 7:
Add mushrooms to the onion. Fry them until tender, about 10 minutes. First, the champignons will release a lot of moisture, which will then evaporate and the mushrooms will fry slightly. I fried them under the lid, stirring occasionally.
Step 8:
When the potatoes are ready, transfer the mushrooms to it in a saucepan. Boil them together for 5 minutes.
Step 9:
Using a slotted spoon, transfer the potatoes and mushrooms to a blender. Do not pour out the broth. They will need to dilute the soup if necessary.
Step 10:
Whisk the soup in a blender until puree-like, adding broth if the mass turns out to be too thick.
Step 11:
Pour the soup into a saucepan, put it on the fire again. Add cream, stir. Bring the soup to a boil. Serve hot.
The soup turned out great! Moderately thick, with a rich mushroom flavor, pleasant consistency. We really liked it!
I served it with homemade crackers.
If you don't have a blender, then use an immersion one. Just be careful, the soup is hot, don't get burned!
If you replace the butter with vegetable oil, and don't add cream at all, you will get a wonderful lean soup.
How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.
Buy fresh medium-sized mushrooms, snow-white color without spots, damage, rot smell. They should not be slippery to the touch. Thoroughly rinse the mushrooms from the ground under a stream of warm or cold water. Cut out the damaged places, if there are any. Miniature mushrooms up to 2 cm in size do not need to be cleaned at all, it is enough to rinse them well. Larger champignons are recommended to be cleaned from films.
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Champignons - 24 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
