Warming, tender, nutritious, creamy, with an amazing aroma … - puree soup with potatoes, mushrooms and sour cream. The dish will saturate, give strength and energy on a cool autumn day. Step-by-step recipe with a photo. Video recipe.
First courses are one of the most important meals in the diet at any time of the year. In autumn, cold and light soups give way to rich and warming first courses. And fragrant greens allow you not to limit your culinary imagination at any time of the year. There are many similar variations of soups, but puree soups take a special place. They are distinguished by a uniform consistency, smoothness and tenderness. Theirs is a pleasure. Dishes are light for the body and easily digested by the stomach. I propose a variation of the first autumn course on the theme of classic warm hot cream soups - puree soup with potatoes, mushrooms and sour cream.
It is important to cook this soup from high-quality potatoes, since the taste of the finished dish depends on it. It is also better to take well-boiled starchy tubers so that they can be easily mashed. Mushrooms are suitable for any kind: dried, fresh, frozen, canned. If you use fresh, then the easiest way is to cook artificially grown champignons or oyster mushrooms. Fresh forest mushrooms require preliminary cooking. Frozen mushrooms are usually boiled before being prepared for future use, so they only need to be thawed. Pour over the dried ones with boiling water and leave for half an hour to increase in size. Rinse canned fruits with running water.
See also the recipe for Carpathian mushroom soup.
- Caloric content per 100 g - 235 kcal.
- Servings - 4
- Cooking time - 1 hour 15 minutes
Ingredients:
- Potatoes - 3 pcs.
- Sour cream - 100 ml
- Ground black pepper - a pinch
- Vegetable oil - for frying
- Mushroom seasoning - 1 tsp
- Onions - 1 pc.
- Seasoning for soup - 1 tablespoon
- Mushrooms (any) - 150 g
- Salt - 1 tsp or to taste
Step by step preparation of mashed potatoes soup with potatoes, mushrooms and sour cream, recipe with photo:
1. Prepare the mushrooms in advance, depending on which one you have chosen. Cut them into medium-sized pieces and fry in a skillet in vegetable oil until golden brown.
2. Peel the potatoes and onion, wash and cut into pieces, which are placed in the cooking pot.
3. Add the soup seasoning to the saucepan.
4. Pour potable water over vegetables so that only covers them.
5. Place the pot on the stove, bring to a boil, turn the heat to the lowest setting and cook until the potatoes are tender and tender, about 20 minutes.
6. Then remove the pan from the heat and immerse the blender in it.
7. Grind the potatoes to a smooth, uniform consistency so that there are no lumps.
8. Put the fried mushrooms in a saucepan and pour in the sour cream.
9. Season with salt, pepper and add mushroom seasoning. Pour drinking water into the pot as needed, depending on the thickness of the soup you want. Boil the first dish for 5 minutes, remove the pan from the heat and serve the soup with mashed potatoes, mushrooms and sour cream.
See also the video recipe on how to make an easy summer soup.
