Mushroom soup from the chef. Recipes for summer soups from chefs of Moscow restaurants

Who doesn't love mushroom soup? And creamy too? Of course everyone loves him! After all, mushroom soup has a special taste and extraordinary aroma. It is very gentle, nutritious and contains a large composition of vitamins. And if the soup is made from champignons, then you can safely offer it even to children. Moreover, most of them adore mushroom soups and consume them with great pleasure, which is certainly a big plus for parents. After all, mushroom soup contains almost the entire composition of microelements and vitamins necessary for a child’s body.

Three types of mushroom soups are cooked: regular, cream soups and puree soups. Well, and of course, with the addition of all kinds of ingredients. But in any case, each of the soups is quite easy to prepare and very tasty. Today, I will be with you, dear readers, to share a recipe for fresh soup made from champignons and mushrooms.

This delicate soup will not leave anyone indifferent. Therefore, I strongly recommend trying to cook it, I’m sure you will definitely like it. In addition, it is prepared very quickly and without much labor, but the result will definitely exceed all your expectations.

Ingredients

• Champignons – 250 grams
• Oyster mushrooms – 200 grams
• Refined vegetable oil - for frying mushrooms
• Potatoes – 1-2 pcs. depending on the size of the tubers
• Processed cheese with mushroom flavor – 100 grams
• Onions – 1 pc.
• Dill – a small bunch (can be frozen)
• Bay leaf
• Allspice
• Ground black pepper
• Peel the potatoes, wash and cut them as you usually cut them to make soup.

Place the potatoes in a saucepan, add the peeled onion, peppercorns and bay leaf. Fill everything with drinking water and put it on the stove to cook.

Now get to work on the mushrooms, which you first wash and dry with a paper towel. Then cut the large champignons in half, and leave the hangers the same size.

Pour refined vegetable oil into the frying pan, heat it well and fry the mushrooms.

Fry the mushrooms, seasoning them with salt and black pepper until slightly golden brown.

Place the fried mushrooms in the pan in which the potatoes are boiled and continue cooking everything together.

Meanwhile, grate the processed cheese or finely chop it with a sharp knife.

When the potatoes and mushrooms are ready, remove the onion from the pan. It was necessary that it only give off all its taste and aroma, but it is no longer needed in the soup. After this, add the melted cheese to the pan.

Stir the soup well until the cheese is completely dissolved and the soup becomes creamy.

Season the soup with finely chopped dill, salt and pepper. Boil the soup with all the ingredients for 5 minutes and turn off the stove. Let the soup sit for about 10 minutes and serve it.

Bon appetit everyone! Your favorite chef Anton Degtev.

Ingredients
300 milliliters of kvass
75 grams of cucumbers
75 grams of radish
50 grams of boiled potatoes
74 grams of boiled sausage
two boiled eggs
20 grams of homemade sour cream
10 grams of dill
10 grams of green onions
20 grams of mustard
10 grams of green onions
salt, pepper to taste

Method of preparation. Cut all ingredients into cubes or strips and mix. Separate the egg yolk and grind with mustard. Pour kvass over everything until smooth, add salt, pepper and chopped dill. Serve sour cream separately or add to the total mixture.

Summer Russian nettle soup from the chef of Luciano and White Rabbit restaurants

Ingredients
two liters of chicken broth
200 grams of leek (white part of the onion)
200 grams shallots
300 grams of zucchini
500 grams of young nettle leaves
300 grams of spinach leaves

salt, pepper to taste

Method of preparation. Fry all the vegetables over low heat until tender, add broth and cook until soft. Blanch the spinach and nettles and grind them together with the soup in a blender, and then strain through a sieve. Add salt and pepper.

Country soup with chanterelles from the chef of the Luciano and White Rabbit restaurants Konstantin Ivlev

Ingredients
600 milliliters of water

10 grams dried chanterelles
250 grams of fresh chanterelles
100 grams celery stalk
100 grams of carrots
10 grams shallots
100 grams of leek
150 grams of new potatoes
30 grams of garlic
one bunch of dill (50 grams)
200 grams of sour cream
150 milliliters olive oil
two grams of bay leaf
three grams of allspice peas
salt, pepper to taste

Method of preparation. Make broth from water, dried porcini mushrooms and dried chanterelles. Peel the celery stalk and carrots and cut into slices. Cut shallots and leeks into large rings. Peel the garlic and crush it with a knife. Wash fresh chanterelles. Saute all ingredients in olive oil until golden brown, then add to mushroom broth. Place bay leaf and allspice into the soup, bring to a boil, season with fresh dill, salt and pepper.

Cold sorrel soup from the chef of the Zolotoy restaurant

Ingredients for dressing (per 200 milliliters of liquid base)
10 grams of boiled veal tongue
20 grams of radish
20 grams of cucumber
two quail eggs
one boiled chicken yolk
30 grams of natural yogurt

Ingredients for sorrel broth
Three liters of water
1300 grams sorrel
400 grams of potatoes
200 grams of carrots
100 grams of celery
200 grams of onion
50 milliliters vegetable oil
two chicken eggs

Ingredients for sorrel soup
One liter of sorrel broth
200 grams of steamed spinach
lemon juice
salt, pepper to taste

Method of preparation. Make a delicious sorrel soup from sorrel and vegetables; it will serve as the basis for cold soup. Let it sit overnight in the refrigerator. Strain through a sieve. Combine the resulting broth with steamed spinach, add lemon juice, pepper, and salt. Grind everything in a blender until smooth and strain through a sieve. Leave in the refrigerator. Place yogurt, diced boiled veal tongue, sliced ​​cucumbers and radishes, chicken egg yolk and quail egg yolk on a plate. Pour the cool sorrel soup over the ingredients on the plate.

Beetroot soup with fish from the chef of the Turandot restaurant Dmitry Eremeev

Ingredients for beetroot base (serves 4)
170 grams of peeled beets, baked with salt
90 grams of blanched beet tops
90 grams blanched beet stalks
80 grams of fresh cucumber
60 grams of fresh sorrel
30 grams of green onions
12 grams of dill

Fish part for beetroot soup
120 grams of salmon
120 grams of pike perch
40 grams of crayfish necks
four fresh beet leaves

Liquid foundation
240 milliliters fish stock
120 milliliters beet broth
240 milliliters of kvass
salt, sugar, horseradish, mustard to taste

Method of preparation. Mix chilled fish broth, beet broth and kvass. Pour the diced beetroot base ingredients into the liquid base. Add fresh cucumber, cut into small cubes. Place crushed ice on a second plate, lightly blanched pieces of salmon, pike perch, crayfish tails and a fresh beetroot leaf on it.

Gazpacho from the chef of the Red Espresso Bar chain Vasily Golovin

Ingredients
200 grams of fresh cucumbers
150 grams of bell pepper
100 grams pesto sauce
500 grams of tomatoes in their own juice
one red onion
10 grams of garlic
50 milliliters olive oil
50 grams of fresh herbs (dill, parsley, basil)
salt, pepper to taste

Method of preparation. Peel and chop the garlic, grate the cucumbers and bell peppers on a fine grater (avoiding the peel). Place garlic, grated cucumbers and peppers, pesto sauce, tomatoes, salt and spices in a blender and grind for one minute. Then put the resulting soup base in the refrigerator to cool.

Cut one bell pepper and one fresh cucumber into cubes, chop the red onion, add herbs, mix everything with olive oil. Pour the soup into a plate, adding vegetables mixed with oil in the center. Serve cold.

Gazpacho with crab meat from the chef of the Ju-Ju restaurant

Ingredients for gazpacho
one kilogram of beef tomatoes
half a liter of tomato juice
20 grams of wine vinegar
10 milliliters olive oil
three grams of Tobasco sauce
five grams of green basil
salt, sugar, pepper to taste

Ingredients for crab salad
50 grams of boiled crab meat
10 grams of fresh cucumber
five grams of iceberg lettuce
five grams of mayonnaise
salt to taste

Method of preparation. Scald the tomatoes, remove the skin and remove the seeds. Place in a blender and add all ingredients. Grind until smooth. Cool.

Separate the crab meat into fibers. Cut the cucumber and iceberg into thin strips. Mix everything with mayonnaise. Place the salad in the center of a deep plate through a round form. Pour 1-2 cm of soup around, remove the mold. Garnish with basil leaves and olive oil. If it's very hot, you can add some crushed ice to the frappe, both as a base and as a garnish for the finished dish.

Beetroot gazpacho from the chef of the Ponton restaurant Dmitry Nivichkov

Soup ingredients
260 grams bunch tomatoes
140 grams of bell pepper
160 grams of long-fruited cucumbers
four grams of basil
24 grams of onions
two grams of garlic
eight milliliters sherry vinegar
eight grams of salt
one gram of pepper
30 milliliters olive oil
30 milliliters refined sunflower oil
16 grams of tomato paste
40 grams of sliced ​​loaf
280 milliliters of drinking water
300 grams of peeled boiled beets

Ingredients for garnish
200 grams lightly salted salmon
20 grams of radish slices
20 grams of fresh beet slices
five grams of finely chopped dill

Method of preparation. Grind all the ingredients for gazpacho thoroughly in a blender until smooth. Cut the salmon into 1.5 x 1.5 cm cubes and roll them in finely chopped dill. Place on a plate and garnish with slices of radish and beets. Cold soup is served separately from the side dish.

Tsiziki from the chef of the Red Espresso Bar chain Vasily Golovin

Ingredients
200 grams feta cheese
one liter of kefir
six fresh cucumbers
50 grams of fresh mint leaves
30 grams fresh basil leaves
10 grams of garlic
salt, pepper, ground paprika to taste
100 grams crushed ice
a little olive oil

Method of preparation. Finely chop half the cucumbers, put them in a blender, pour in kefir, add mint and basil leaves, spices and ice. Grind everything until foamy. Cut the remaining cucumbers (one cucumber per serving) into thin slices. Cut the feta into cubes and place along with the cucumbers on the bottom of the plate. Pour in the prepared soup, garnish with olive oil, ground paprika, basil and mint leaves on top.

Light soup with porcini mushroom ravioli from the chef of the Prichal restaurant

Soup ingredients
two liters of water
20 grams of dried porcini mushrooms
200 grams of onions
300 grams of fresh frozen porcini mushrooms
100 milliliters olive oil
200 grams wonton dough
one chicken egg
two bay leaves
three grams of thyme
20 grams of garlic
20 grams of parsley
salt, pepper to taste

Ravioli dough ingredients
100 grams regular bread flour
100 grams of premium durum wheat flour
one tablespoon olive oil
two eggs
two pinches of salt

Method of preparation. Soak dry mushrooms in two liters of cold water, add bay leaf and cook until 1.5 liters of broth is formed. Add salt and pepper. Fry onions and carrots in olive oil and add to the broth.

Cut the mushrooms into small cubes and fry until golden brown in butter with garlic and thyme (add salt and pepper to taste). Make the ravioli dough: sift the flour onto a work surface, crack the eggs into the center, add salt and olive oil. Mix until you obtain a rough, homogeneous dough. Place fried mushrooms on the dough circles, brush the edges with egg and cover with another layer of dough, carefully pressing the edges. Throw the ravioli into the mushroom broth and cook for 3-4 minutes.
Pour the finished soup into bowls and sprinkle chopped parsley on top.

Refreshing soup of green peas and mint with smoked salmon from the chef of the Prichal restaurant Sergei Nosov

Ingredients
500 grams frozen green peas
150 grams of white onion
250 grams of potatoes
one liter of chicken broth
250 milliliters cream (33% fat)
150 grams smoked salmon
50 milliliters olive oil
50 grams of mint
10 grams of garlic
salt, pepper to taste

Method of preparation. Fry onion, garlic and potatoes in olive oil until golden brown. Add peas and chicken broth and simmer until tender. Add mint and grind in a blender, then rub through a sieve. Add cream, salt, pepper to the homogeneous prepared mass and boil. Pour into plates and place pieces of smoked salmon on top.

• Shallots - 3 heads
• Bacon - 6 pieces
• Porcini mushrooms - 650 grams
• Olive oil - 3 tbsp. l
• Cream - 200 ml
• Thyme - 1 sprig
• Garlic - 2 cloves
• Mushroom broth (remains from cooking mushrooms) - 200 ml
• Salt - to taste
• Ground black pepper - to taste

Cooking method:

Chef of CulinaryOn culinary studio Giuseppe D'Angelo Photo: courtesy of culinary studio CulinaryOn

1. Peel and cut the onion into small cubes.
2. Remove excess fat from bacon and cut into thin slices.
3. Cut thin slices into small strips.
4. Wash porcini mushrooms (fresh or frozen) and boil a little in water. Then remove from the water and cut into small slices. It is very important to leave some of the water in which the mushrooms were cooked, because you will then use the water as a broth.
5. Place the pan on the stove, heat it and add 3 tbsp. l. olive oil.
6. Add bacon and onion to hot oil. Fry the onion until golden brown and the bacon until crispy.
7. Then add mushrooms to the prepared onions and bacon and fry over medium heat.
8. After the mushrooms we add the garlic.
9. Add a sprig of thyme at the end.
10. After all the ingredients are fried, add the mushroom broth. Don't forget salt and pepper!
11. Add cream and mix.
12. Once the contents of the pan come to a boil, remove the thyme. And grind the soup using a blender.
13. Strain the finished soup through a sieve.
14. In a separate bowl, whisk the cream to serve the soup.
15. Pour the finished soup into bowls.
16. Using two spoons of whipped cream, form quenelles. Place the finished quenelle in the soup and garnish with drops of olive oil.
17. Place herbs on the cream quenelles for decoration.

Bon appetit!

Brand Chef Giuseppe D'Angelo

chef of restaurant and wine bar Novel Dine&Wine

Beans are an ideal ingredient for thick, rich stews that are so well suited for the cold season. The only negative is that preparing such a dish will take time. First you need to soak the beans for 10-12 hours in cold water. Without pre-soaking, the beans will take a long time to cook and be difficult to digest, causing bloating. After soaking, it will cook in just 40-50 minutes. If you don’t have time for long preparation, then you can take canned beans and cook soup with them in the same way.

• 4 servings
• 1 hour 20 minutes
• 5 steps

Ingredients:

• Beef shin (boneless) 100 g
• Shallot 150 g
• Carrots 130 g
• Celery stalk 180 g
• White beans 250 g
• Green basil 4 sprigs
• Fresh sage 2 sprigs
• Vegetable oil 60 g
• Chili pepper 10 g
• Tomatoes in their own juice (pelati) 300 g
• Garlic 2-3 cloves
• Water 1200 ml
• Salt and pepper to taste

For the cheese bun:

• Flour 200 g
• Parmesan 25 g
• Smoked Suluguni 25 g
• Cream 33% fat 150 g
• Yeast 1 g
• Sugar 10 g
• Salt and pepper to taste

STEP 1

Soak the beans in cold water overnight.

STEP 2

Cut all vegetables and meat into medium-sized cubes.

STEP 3

Fry the ingredients in vegetable oil in the following order: shallots, carrots, beef, celery, beans, chili peppers, tomatoes, garlic, basil, sage.

STEP 4

Transfer the stewed vegetables with meat topan, cover with water and continue to cook until tender for an average of 40 minutes over low heat. If you want the soup to be thicker, remove it from the heat later. When serving, garnish the dish with fresh basil.

STEP 5

For the cheese buns: Melt the cheese, add all the other dough ingredients and form into buns. Bake in a preheated oven at 180 degrees for an hour.

Soups with a creamy texture have a hundred-year history of preparation in France and Italy. Cream soup appeared on the menu of Russian restaurants relatively recently, but at home few people still practice this type of first course. We propose to fix this as soon as possible: the chefs of five famous Moscow establishments revealed their technologies for preparing cream soups - with cauliflower, mushrooms, garlic, pumpkin and sweet potato.

Creamy cauliflower soup with chestnuts and truffle oil

Ingredients:

Cauliflower - 650 g
Onions - 15 g
Butter - 20 g
Vegetable oil - 50 ml
Salt - 5 g
Black pepper - 1 g
Cream 30 percent - 230 ml
Pumpkin seeds - 4 g
Truffle oil - 3 ml

Chestnut puree:

Chestnuts - 250 g
Cream 30 percent - 250 ml
Milk - 150 ml

Cooking method:

1. Wash the cauliflower, remove leaves, separate into florets and chop finely. Peel the onion and cut into small cubes.

2. In a saucepan, fry the onion in butter and vegetable oil until golden brown. Add cauliflower, fry with onions. Add water and simmer until done. Finally add salt, pepper and cream and bring to a boil.

3. Beat the resulting mass in a blender.

4. Place chestnuts in a saucepan, add cream and milk, simmer until tender. Beat in a blender and rub through a sieve.

5. Serve: Place chestnut puree on the bottom of the plate, pour in the soup, sprinkle with pumpkin seeds and pour over truffle oil.

The recipe was prepared by the chef of the Voronezh diner Andrey Mramornov.

Ingredients:

Cream 20 percent - 1 l
Fish broth or water 0.5 l
Onion 100 g
Peeled garlic 100 g
Starch 30 g
Butter - 60 g
Thyme 2 g
Shrimp - 180 g
Fresh greens - 20 g
Salt and ground black pepper to taste

Cooking method:

1. Fry chopped vegetables in hot oil, add water (or broth) and cook until tender. Then add cream, starch, spices and bring to a boil.

2. Remove from heat and use a blender to create a creamy soup.

3. When serving, add boiled peeled shrimp and chopped herbs to the soup.

The recipe was prepared by the chef of the Paulaner Bräuhaus Moscow restaurant, Maxim Ryzhkov.

Pumpkin cream soup with crab meat

Ingredients:

Pumpkin - 1.4 kg
Cream 30 percent - 400 ml
Crab - 120 g
Truffle oil - 8 g
Salt and pepper to taste

Cooking method:

1. Peel the pumpkin, cut it and cook for 1.5 hours.

2. After cooking, beat in a blender until smooth. Add 400 ml of cream, spices to taste, and blend everything together again in a blender. To serve, pour the soup into a heated plate, place boiled crab meat on top, and pour truffle oil over it.

The recipe was prepared by the chef of the restaurant "Honest Kitchen" Sergei Eroshenko.

Ingredients:

Potatoes - 500 g
Sweet potato - 500 g
Carrots - 150 g
Onion - 200 g
Garlic - 10 g
Cream 30 percent - 1 l
Water

Cooking method:

1. Peel the vegetables, chop coarsely and boil until fully cooked, without covering with a lid.

2. Add cream and cook for another 10 minutes, beat with a blender and bring to a boil again. If necessary, thicken with flour, starch or potato flakes. Add salt and pepper to taste. Garnish with a drizzle of olive oil and dried paprika.

The recipe was prepared by the chef of the Dizengof99 restaurant.

Cream of mushroom soup with quenelles

Ingredients:

Porcini mushrooms - 40 g
Champignons - 100 g
Onion - 50 g
Carrots - 25 g
Thyme - 3-4 sprigs
Vegetable oil - 50 g
Butter - 100 g
Cream 30 percent - 50 ml
Milk - 50 ml
Mascarpone cheese - 20 g
Truffle oil - 2 g

Cooking method:

1. Cut mushrooms and vegetables into small random pieces and fry in vegetable oil, add thyme at the end.

2. Pour in water and cream, bring to a boil, cook at low simmer until tender.

3. Beat with a blender and rub through a sieve. Season to taste with salt and pepper and boil slightly. Remove from the stove and cool.

4. Boil the potatoes until tender, drain the water. Add butter and heated milk, puree until smooth and mix with mascarpone. Make quenelles.

5. Place cream soup in a plate, decorate with potato and mascarpone quenelles, and sprinkle with truffle oil.

The recipe was prepared by the chef of the True Cost restaurant, Artem Minenkov.