How to cook mushroom champignon soup. How to make fresh champignon soup

17.11.2019

Mushroom soup made from champignons and other mushrooms is one of the most aromatic soups... Mushrooms give a very rich flavor even if the soup is cooked without meat. That's why mushroom soup- the leader of the first courses in the post. I wrote 6 detailed recipes mushroom soups with photos. Here you will find soup with meatballs, soup with dumplings, and soup with cheese, and mashed soups, and lean recipes.

I really look forward to your comments on this topic, what kind of soup they cooked, like it or not. Share your personal experiences with your readers.

As befits a mushroom soup, there are a lot of mushrooms here. This is a recipe for champignons, which are available to everyone and are sold in almost all stores. In addition to mushrooms, there will be meat in the soup, which will give you satiety.

Ingredients:

champignons - 450 gr.
potatoes - 2 pcs. large
minced meat (any) - 500 gr.
tomato - 1 pc. (in winter can be replaced with 0.5 tablespoons of tomato paste)
Bell pepper- 1/4 pcs.
onions - 2 pcs.
carrots - 1 pc. small (without it)
semolina - 2 tablespoons
parsley greens - bunch
salt, pepper - to taste
vegetable oil for frying

Cooking mushroom soup.

1. Peel vegetables. Cut the potatoes into small cubes. Onion and cut the bell peppers into small cubes.

2. Cut the carrots and one fresh tomato into cubes too. In general, mushroom soups can be made without carrots so that they do not interrupt the special mushroom flavor. This product is put already according to desire and preference.

3.Heat a frying pan, pour vegetable oil into it (a couple of spoons). Sauté the onion until light golden brown. It is important not to overcook here, otherwise the taste of the soup will be spoiled. To prevent the onion from burning, you need to stir it more often.

4. For champignons, remove the skin on the cap and cut into cubes. When the onion begins to turn yellow, add the mushrooms to it and continue to fry until the liquid that the mushrooms are allowed to evaporate evaporates. Season the mushrooms and onions with salt and pepper.

5.Wash the parsley and chop finely. Add greens to chopped meat... You can take any minced meat you like: pork, beef, pork and beef, chicken. Also put two tablespoons of semolina, salt and pepper in the minced meat. If desired, you can add natural spices to the meat. Stir the meatball mixture well.

6. Roll the meat into small meatballs. They will increase in size when boiled, so make them from the amount of minced meat that fits in a teaspoon.

7. Boil water and toss carrots first. When the water boils, add the potatoes. Cook vegetables for 3-4 minutes and put the fried mushrooms and onions in a saucepan. Salt to taste, remembering that the mushrooms are already salted.

8.After the mushrooms, add the chopped tomatoes and bell peppers. When the soup boils, add the meatballs. After boiling, foam from the meat will form, remove it with a slotted spoon.

9. Boil the soup for another 10 minutes until the potatoes and meat are done. Taste with salt, add spices to the first courses if desired. Mushroom soup is served immediately. It is delicious with sour cream. Bon Appetit!

Creamy mushroom soup with cream.

Creamy Soup is a delicious dish with a delicate texture. The taste of puree soups is always special, because in one spoon you can feel the taste of all the ingredients at once. Mushrooms go well with cream, and homemade croutons will complement this soup.

Ingredients:

champignons (oyster mushrooms can be used) - 300-400 gr.
onions - 1 pc. small
potatoes - 1 pc. average
cream 20% - 200 ml
baguette - 3-5 pieces
parsley - 1 sprig
vegetable oil for frying
salt, pepper - to taste

Preparation:

1. Peel the onion and cut into half rings. Pour vegetable oil (ideally olive oil) on the bottom into the saucepan where the soup will be cooked and put the onion. Fry the onions until translucent.

2. Cut the mushrooms into medium pieces and place them over the onion when it becomes transparent. Stir.

Save a few pieces of mushroom for garnish. To do this, choose flat plates with a cap and a leg.

3. Mushrooms need to be simmered a little, but not fry. While the mushrooms are cooking, cut the potatoes into small cubes to cook them faster. When you smell mushrooms, add chopped potatoes to the soup. Stir again.

4.Salt the soup now to taste and top up hot water 2 cm above the mushroom level.

5.Cover the pot with a lid and let the mushroom soup with champignons simmer for 20 minutes.

6. Now you need to prepare croutons, which will very well complement the puree soup. For croutons, take a few baguette slices and cut them into small cubes. Place the sliced bread on a baking sheet and drizzle olive oil and mix with your hands.

Put the croutons in an oven preheated to 150 degrees to dry for 15 minutes.

7. Get busy preparing decorating the soup. Fry the remaining pieces of mushrooms on a dry surface. To do this, preheat the pan to high heat. Lay out the mushrooms and fry them for a few seconds, making sure that they do not change shape, do not shrink. Turn the mushrooms over, cook for a few more seconds, and remove from the pan.

8. After 15 minutes, remove the croutons from the oven, which will be beautiful golden brown and completely crispy. When the soup is cooked, it needs to be mashed with a blender. Grind the soup until it is perfectly smooth, lump-free, like cream.

9. make the soup enjoyable creamy taste, pour in the warmed cream in a thin stream and stir with a whisk. Super tender mushroom soup is made with cream.

10. It remains to present the soup. Pour mushroom soup into a plate, top with toasted mushrooms for decoration and green leaves. Serve croutons nearby or place croutons directly on a plate.

It turns out very tender and tasty, and croutons only emphasize the creamy structure.

Mushroom puree soup with frozen forest mushrooms.

This is another version of mushroom puree soup. This recipe uses frozen Forest mushrooms what they are. It can be porcini mushrooms, honey agarics, aspen mushrooms and others. This soup is lean, semolina and flour are used for thickening and whitening.

Ingredients:

frozen forest mushrooms - 400 gr.
water - 2 l
potatoes - 5 pcs.
onions - 2 pcs.
carrots - 1 pc.
garlic - 2 cloves
flour - 2 tablespoons
semolina - 1 tbsp.
paprika - 1 tsp
salt, pepper, cilantro, parsley - to taste

Lean recipe mushroom soup.

1.Mushrooms do not need to be thawed. Rinse them in cold water and fill them with two liters of the same cold water. Put the broth to boil. When the water boils, add a couple of bay leaves and salt. Simmer for 10 minutes on a low boil.

2. Peel the onions, carrots and garlic. Finely chop the garlic, dice the onion, grate the carrots. Preheat a frying pan, pour in some vegetable oil for frying vegetables. First put the garlic in the oil, let it cook for half a minute. Next, put onions and carrots, stir and fry until golden brown.

3. Peel and dice the potatoes. Put potatoes with mushrooms, cook for 10 minutes. Remove the bay leaf after 10 minutes.

4.Put the finished frying in a saucepan, stir.

5. Use the hand blender to puree the soup to avoid lumps.

6.Add flour and semolina to the resulting soup, which will thicken it. Whisk again with a blender.

7.Add paprika, herbs, black pepper to the soup, stir. Cook the soup over very low heat, stirring occasionally, for another 10 minutes. The soup is ready, you can serve it. Soup goes very well with croutons from white bread... How to make croutons, I wrote in the previous recipe above. Sprinkle the soup with fresh herbs as well. If you don't fast, then you can put in sour cream, which goes very well with mushrooms.

Mushroom soup with champignons and melted cheese.

It is a multicomponent soup rich in flavor and aroma. In addition to vegetables, it contains cream and processed cheese. Recipes cheese soups I wrote, you can watch them.

Ingredients:

champignons - 600 gr.
onions - 250 gr.
carrots - 150 gr.
sweet pepper - 150 gr.
celery root - 400 gr.
stalk and leaves of celery - 150 gr.
parsley root - 150 gr.
processed cheese - 270 gr. (good quality)
potatoes - 200 gr.
cream 20% - 500 ml
olive oil (or other for frying) - 90 ml
chili pepper - 20 gr.
boiling water - 3.5 l
salt - 1.5 tablespoons
garlic - 2 cloves
fresh ginger - 1 tablespoon
dried dill - 1 tsp
ground black (or white) pepper - 1 tsp

If you don't like celery, you can skip adding it. This ingredient is to taste.

Preparation:

1. Remove the skin from the cap of the mushrooms and chop coarsely. Heat a pan well with one tablespoon of vegetable oil and fry the mushrooms over high heat, uncovered, for 7-8 minutes. In this process, it is important that there is little oil in the pan and the fire is strong. This way the mushrooms will not let in a lot of water and will retain their shape.

2. Vegetables need to be peeled and chopped. The onion is diced, the carrots are also diced or quarter rings. Bell pepper and dice the parsley root, grate the celery root on a coarse grater. Finely chop the stalks and leaves of the celery.

3.In a saucepan with a thick bottom (this is important so that the vegetables do not burn) heat 70 ml of cooking oil. Place the chopped onion and immediately the carrots. Stir, sauté for one minute and add bell pepper and celery root. Stir again, fry for another minute. Next, parsley root and herbs with celery are laid out. Everything is well mixed and fried over medium heat for 10 minutes. Be sure to stir the vegetables.

4. Pour boiling water over the fried vegetable base and add the potatoes, which must first be cut into cubes. Season with salt, cover and cook for about 7 minutes.

5. Take melted cheese without vegetable additives, otherwise it will not melt. Grate the cheese and put in the soup. Stir and cook, covered, for about 4 minutes.

6. Finely chop the hot pepper. If you don't like spicy things, you can do without it. Or you can replace it with ground red pepper - on the tip of a knife. Fresh ginger grate not a fine grater (if there is no fresh one, replace with dried ground). Squeeze the garlic through a press.

7. When the cheese is melted, add the fried mushrooms to the soup, hot peppers, white (or black) ground pepper, a little dried dill, garlic and ginger. Let the soup cook for another 3 minutes. Then pour all this beauty with cream and turn off the heat.

8. Let the mushroom soup steep for 10-15 minutes and can be served. This is just a gorgeous soup that will not leave anyone indifferent - with mushroom, creamy, vegetable flavor. A very rich palette.

Mushroom soup with beans and dumplings.

This is mushroom soup - lean recipe... No egg is added to the dumplings. Beans need to be taken ready-made in tomato.

Ingredients:

water - 2 l
onions - 1 pc. + 0.5 pcs. for broth
carrots - 1 pc.
beans in tomato sauce - 1 can
champignons - 300 gr.
flour - 2/3 cup (250 ml glass) + 80 ml water
vegetable oil for frying
pepper, salt, herbs - to taste
bay leaf - 2 pcs.

Recipe for making mushroom soup with beans.

1. For a richer soup, boil the vegetable broth. For this in cold water(2 liters) add half an onion and a small carrot. Bring to a boil, reduce heat and cook, covered, for 40-50 minutes.

2. Knead the dumpling dough. Pour the sifted flour into a bowl, add 1/3 tsp to it. salt. And gradually add water and stir. Knead the dough with your hands to keep it cool. Cover the dough cling film and give it a rest.

3. Peel the mushrooms on the cap and wash. Chop the onions finely and fry in heated vegetable oil until transparent.

4. Cut the mushrooms into thin slices and add to the onion. Stir and sauté over high heat with the lid open, stirring occasionally for 5 minutes.

5. When the broth is cooked, remove the soft carrots and onions from it with a slotted spoon, they are no longer needed. Put the fried mushrooms in the broth, salt, cover and simmer for 10-15 minutes at a low boil.

6. While the mushrooms are boiling, make the dumplings. Divide the dough into several pieces and roll thin sausages on a table covered with flour. Cut the sausages into small cushions and roll them in flour.

7. When you have cut all the dumplings, collect them in a sieve and sift from excess flour.

8. When the mushrooms are boiled, put the beans in the soup tomato sauce and dumplings. Stir the stock as you add the dumplings to keep them from sticking to the bottom. Also add spices - bay leaf and black pepper.

9. The soup is ready when the dumplings float. This will take 4-5 minutes.

10.Place fresh herbs in a plate when serving. That's all, the lean mushroom soup with beans and dumplings is ready!

Vegetable soup with mushrooms.

Another option lean soup, which is good to cook in winter. Vegetables are taken frozen, mushrooms can be taken both fresh and frozen, if desired. This mushroom soup with vegetables is very simple and quick to prepare. Most vegetables do not need to be prepared in advance, they are ready-made. For a variety of flavors, besides broccoli and Brussels sprouts, take vegetable mix which includes green pea, corn, asparagus, carrots, peppers.

Ingredients:

mushrooms champignons - 150 gr.
potatoes - 350 gr.
onions - 1 pc.
broccoli - 100 gr.
Brussels sprouts - 50 gr.
Hawaiian mix - 200 gr.
vegetable oil for frying
salt, pepper - to taste

Preparation:

1. Peel the onion and potatoes. Finely chop the onion and sauté in vegetable oil until transparent. Cut the potatoes into cubes.

2. Add the chopped mushrooms to the onion (if they were frozen, then they are already chopped) and fry until all the moisture has evaporated.

3. Boil water and put prepared potatoes in it. Let the water boil again, remove the resulting foam. Add broccoli to the potatoes and brussels sprouts and cook for another 4 minutes.

First courses are a must healthy eating... Fresh champignon soup with potatoes is a very healthy and quick meal that every housewife can make. For those who do not know what to cook for lunch, this recipe will be the best find.

The most delicious mushroom soup

It is very easy and quick to prepare such a dish. To do this, you need a minimum set of products, most of which are in the kitchen of any housewife. Thanks to the presence fresh mushrooms, the soup will turn out to be spicy, tender and satisfying. To diversify this dish, you can use a variety of spices to give it an incredible aftertaste.

Ingredients:

300 grams (you can be young);
one large carrot;
medium onion;
250-270 g of champignons;
fresh herbs(optional);
salt.

In order for the mushrooms to have a creamy structure, you should buy only white champignons.

Step-by-step preparation of a recipe for champignon soup with potatoes:

First you need to peel the potatoes. Peel off vegetables and remove all eyes. Wash the tubers thoroughly and cut into small cubes.
Wash the carrots under running water and peel. Then grind it on a fine grater.
Remove the peel from the onion and chop into half rings.
At this stage, you need to prepare the mushrooms. They should also be washed from sand and other debris. Finely chop each mushroom.
Pour some vegetable oil into a deep saucepan and wait a while for it to warm up well. After that, put onions to it and simmer over low heat for no more than 5 minutes. The finished vegetable should acquire an attractive golden color. TO fried onions add carrots and simmer for another 4 minutes. Throughout this time, one should not forget that fried vegetables need to stir.
Put champignons in a saucepan and close the lid. Leave in this state for 10 minutes. During this time, the vegetables are fully cooked and soft. Salt the carrots, onions and mushrooms.
Add warm water to the prepared ingredients and mix everything well with a spoon. Then put in the potatoes and turn the heat up to high to bring the liquid to a boil. Once the water has reached 100 degrees, reduce the heat and cook for another 20 minutes.

To make the soup transparent, you need to cook it only over low heat.

Instead of water, you can add ready-made broth. As soon as the potatoes are soft, turn off the heat, but do not open the lid. You can start tasting in 30 minutes. This time will be enough for the soup to infuse. It will develop a rich, mushroom flavor and become more starchy. Garnish each portion with finely chopped herbs before serving.

The dish is ready! Bon Appetit!

Quick cream soup with mushrooms and potatoes

This recipe is for those who want delicious dish feed the whole family and spend a minimum of time. The mushroom and potato puree soup turns out to be incredibly tender and aromatic. It is easily absorbed by the body, therefore it is perfect for dietary, children's and medical nutrition.

To prepare such a dish you need:

half a kilogram of potatoes;
0.5KG fresh champignons;
2 medium onions;
2 cups cream 10% fat;
6 teaspoons of vegetable oil (refined);
greens.

Wash and peel potato tubers. Cut into large chunks and boil until cooked.

Mash the potatoes, but before that you need to drain the water. Leave a small amount.

Peel and chop the onion. Fry the vegetable in vegetable oil until transparent.

Wash, chop into random pieces and put in a skillet with the onion. Salt the ingredients, mix well and simmer over low heat until excess moisture evaporates.

Using a blender, beat the onion-mushroom mass until smooth.
Put the resulting mixture to the potatoes and add warm cream to them.
Salt and pepper if desired. Put the saucepan on the fire and bring to a boil.

If the cream soup turned out to be thick, then you can bring it to the desired consistency using potato broth or chicken broth.

You can serve this dish with sour cream and fresh herbs.
For improvement mushroom flavor it is recommended to sprinkle each serving with seasoning based on dried mushrooms.

Soup-puree according to this method is prepared all over the world. He won many fans, which once again confirms him. incredible taste and usefulness.

These recipes for soup with champignons and potatoes will become the best dishes family dinner. To make the food tasty and healthy, it will be enough to adhere to the tips and rules. And then you can be sure that the dinner was a success.

Video recipe for lean mushroom soup with potatoes

Champignons, unlike seasonal mushrooms growing in the forests, can be purchased at any time of the year. These food items are great for both everyday cooking and festive dishes... In addition, there are more than one recipe for soups with the addition of such an ingredient. And therefore, this article will be devoted to how to prepare a delicious, aromatic and satisfying mushroom mushroom soup with champignons with a detailed description of the process.

Mushrooms such as champignons are often recommended by doctors to add to the diet for people diagnosed with diabetes mellitus, anemia or atherosclerosis. After all, along with other things, these mushrooms are not only tasty, but also healthy.

These low-calorie foods are rich in nutrients, amino acids and easily digestible elements. Many experts have proven that the daily consumption of mushrooms in soup or sauce can prevent the occurrence of certain diseases. Any recipe that is regularly used that includes mushrooms will help reduce the risk of stroke. Also, diversifying your menu with dishes with mushrooms, among which there can only be about two dozen soups, you can soon observe an improvement in the condition of the skin, hair and teeth.

Mushroom soup can be prepared with potatoes, tender chicken meat and cheese. In this case, mushrooms will add not only flavor to the dish, but also nutritional value.

It goes well with mushrooms cream soup and puree soup. Such ingredients lend themselves well to grinding with a blender and food processor. For such culinary masterpieces, you can use, in addition to champignons, cream, herbs and exotic spices. As a rule, it is served with puree soup, or cream soup with fresh herbs and croutons.

How to choose the right mushrooms?

Making mushroom soup from champignons is not difficult. Moreover, the main ingredient can be purchased at any store and market, regardless of the season. When buying, you should pay attention to the appearance of the product.

When choosing mushrooms, they must be carefully examined for rotting or mold. It is better that the mushrooms are not packaged. So everyone can be examined. Products must be:

elastic;
without spots;
with a creamy even shade.

Their smell should not be harsh. Usually, fresh mushrooms uniformly dense, with a matte surface and a pleasant specific odor.

Since such products tend to deteriorate quickly, they should be taken immediately for their preparation. Otherwise, it is worth preparing the mushrooms for storage. You can place them in an airtight plastic container or paper bag. The main thing is not to wash before that.

Mushroom Soup Recipes

On the Internet, you can find many ways to prepare mushroom soup using champignons, with a wide variety of ingredients. We will offer you to familiarize yourself with the most popular of them. And for starters, we give a recipe for a common mushroom soup.

Simple Lean Mushroom Soup

This dish, unlike puree and cream soup, is prepared without chopping the vegetable mass. To prepare it you will need:

1-1.2 liters of water;
500 gr. fresh champignons;
2-3 medium-sized potatoes;
1 medium carrot;
1 onion;
2-3 st. l. vegetable oil;
salt;
for dressing - sour cream and herbs.

Cooking this dish will not take much time and effort. First, all products are thoroughly washed. Then, the onion should be cut into half rings, the potatoes - into cubes, and the carrots - grated on a coarse grater. It is better to chop the mushrooms into thin slices with a sharp knife. Next, pour oil into the pan and fry the onion in it for a couple of minutes, then add the carrots. When the carrots slightly change color, you can gently place the mushrooms in the pan. All this should be stewed for 5-10 minutes.

At the same time, boil water in a saucepan. Once it boils, dip the potatoes and boil them for 20 minutes. After that, you can add vegetables with mushrooms fried in oil and salt everything to taste. Together with these components, the soup must be kept on fire for about 10-15 minutes. As you can see, the recipe is quite simple.

Ready soup is filled with sour cream. You can add finely chopped fresh herbs before serving.

French-style mushroom soup

This recipe will be indispensable for lovers of mashed soups. The dish turns out to be tender. And thanks to the fact that it is prepared with champignons, such a culinary masterpiece will still be fragrant and nutritious. To prepare 4 servings of French-style puree soup with champignons, you will need the following products:

1-1.2 liters of water (chicken or vegetable broth);
500 gr. fresh champignons;
2 medium potatoes;
1 large onion
1 tbsp. cream;
60-80 gr. butter;
2 tbsp. spoons wheat flour;
ground black pepper;
salt;
fresh herbs (parsley, celery - optional).

To prepare a cream soup (cream soup) with champignons in French, you need to prepare a saucepan with a capacity of about 1.5 liters and melt the butter in it. Then fry the onion cut into small half rings for 5 minutes. After this time, add mushrooms cut into 4 shares to the onion, and simmer the vegetable mixture for about 6-7 minutes.

Then you can add the diced potatoes, celery and flour, mixing all the ingredients thoroughly. After the done manipulations, you can pour in the broth. It is best to do this slowly and stirring constantly so that no lumps form from the flour. Now the almost ready-made puree soup must be pepper and salt to taste and, putting on the fire, boil for about 20 minutes.

The recipe for such a dish as cream soup and cream soup requires grinding it in a blender. To do this, at the end of cooking, the mass is poured into a bowl, and with the help of a special nozzle, grind to a homogeneous consistency.

Finally, the resulting puree should be poured back into the pan and brought to a boil, adding the cream first. When serving, sprinkle each portion with finely chopped herbs. Fresh parsley is ideal for this recipe.

Cheese soup with mushrooms

This recipe for making mushroom puree soup is slightly different from the previous one, and is related to European cuisine. To prepare this dish, you will need to prepare the following ingredients:

300-350 gr. fresh champignons;
1 processed cheese;
2 medium potatoes;
1 large onion
1 medium carrot;
3 tbsp. l. vegetable oil;
salt pepper;
a bunch of fresh basil (for serving);
1-1.2 liters of water.

Cheese cream soup with mushrooms is prepared with a minimum of time. First, you should put the water on the fire and start chopping vegetables. Potatoes and onions can be cut into small squares, carrots can be coarsely grated, and mushrooms can be chopped into thin slices. When the water boils, you should immerse the potatoes in it and you can start frying vegetables. To do this, sauté the onions in vegetable oil for 4-5 minutes, then add the carrots. When the vegetables change color, you can add mushrooms. All these ingredients must be stewed for another 5-7 minutes. Then, such a mixture of products must be placed in a saucepan with the potatoes. Salt, pepper, and other seasonings can be added during this step in the puree soup.

When cooking, add processed cheese cut into several parts. After adding it to the broth, keep the pan on the fire for about 3-7 minutes, then pour its contents into the blender bowl for chopping. So we get a fragrant and delicate cheese cream soup with mushrooms, which has an unsurpassed taste.

Diet first course

For fans of the correct lifestyle and people who seek to diversify the dietary menu, we hasten to offer light dietary Mushroom cream soup. Such a first course may well become everyday. Moreover, the recipe for its preparation is not difficult.

To prepare it, you need the following ingredients:

400-500 gr. fresh champignons;
1 medium carrot;
2 large onions;
2-3 st. tablespoons of vegetable oil;
100 g low-fat cream;
2 stalks of celery;
? h. l. ground black pepper;
salt;
1-1.5 l. water.

The recipe for this cream soup initially involves the preparation of a vegetable broth from 1 onion, carrots and celery fried in vegetable oil in a frying pan. These vegetables must be immersed in salted boiling water. While they are cooking, fry the remaining onion with thinly chopped mushrooms in a pan. Braising these foods usually takes about 15 minutes until the mushrooms are cooked through.

The resulting broth and the mixture stewed in a pan, when ready, should be immersed in a blender bowl to get a cream soup. After grinding, the resulting homogeneous mass must be returned back to the pan and brought to a boil, adding a portion of cream.

This puree soup is best served with herbs and croutons.

Whichever recipe you choose, mushroom champignon soup will undoubtedly become an excellent treat for your family and friends. A delicate soup with champignons will be a favorite delicacy as a first course not only for adults, but also for children.

Many different dishes are prepared from champignons. They are nutritious, tasty, and relatively inexpensive. Since they are grown in greenhouse conditions, there is no shortage on store shelves.

One of the most common dishes made from these mushrooms is soup. There are many options: creamy puree, cheese, with potatoes, with rice, with chicken, with cream, with croutons, in pots.

The advantage of champignons is that they are very quick and easy to prepare, they do not need to be cooked for hours, as happens with wild forest mushrooms.

Lean mushroom soup

It is not difficult to prepare a low-calorie soup with mushrooms, you just need to prepare a list of products: champignons, noodles and any vegetables. The dish belongs to the lean menu.

My mushrooms in warm water... We do this quickly so that the mushrooms are not saturated with moisture even more. Shred into slices and add to fry in a preheated sunflower oil in a frying pan. Peel the onions and carrots and cut them into bars. When the moisture from the mushrooms evaporates and they begin to brown, add the prepared vegetables and sauté everything together.

We load the noodles to boil in boiling water, after three minutes we spread the frying of mushrooms and onions with carrots. Add salt, add spices and boil the dish for another two to three minutes. We leave under closed lid to steep the soup.

Mushroom and Rice Pot Soup Recipe

Soup cooked in pots in an electric oven has an unusual and even festive look. The taste of such a dish differs significantly from the usual one cooked on the stove, but making it somewhat more difficult.

mushrooms - 150 g;
rice - 1 tbsp. l .;
potatoes - 3 pcs.;
onion - 0.5 pcs.;
carrots - 0.5 pcs.;
dill, salt;
sour cream - 1 tbsp. l;
oil - 50 g.

Preparation: 1 hour.

Calories: 45 Kcal / 100 g.

Let's analyze in detail the recipe for fresh champignon soup with rice in pots. Melt the butter in a saucepan. Wash the mushrooms and cut into cubes, send them to fry. We wash the rice and leave it in water.

Peel carrots, potatoes and onions, cut into slices. We coat the pot with oil and lay out the prepared products in layers: potatoes, mushrooms, rice, carrots with onions. Fill almost completely boiled water or any broth, add sour cream, tightly cover with a lid and put in an electric oven heated to 185 ° C for forty minutes.

At the end, sprinkle with chopped dill, parsley or other fresh herbs.

Mushroom soup with fresh champignons and potatoes

Modern housewives increasingly began to cook on home kitchen puree soups from pumpkin, broccoli, mushrooms, peas and just potatoes. This first dish turns out to be very tender, airy and tasty.

mushrooms - 250 g;
potatoes - 4 pcs.;
breast - 200 g;
water - 2.5 l;
carrots - 1 pc.;
green onions, salt;
oil - 2 tbsp. l.

Preparation: 55 minutes.

Calories: 51 Kcal / 100 g.

Wash the chicken breast and send it to boil in boiling water, add some salt and leave it for twenty minutes. We wash the champignons, chop and fry in unrefined oil with carrots cut into half rings until the moisture is completely evaporated and a ruddy color is obtained.

Peel and chop the potato tubers. Extract the meat from the finished broth. It can be used to prepare another dish; you will no longer need it for soup. Throw in boiling potatoes, frying carrots and mushrooms, add some salt and reduce the flame. We leave the soup to finish cooking for fifteen minutes.

Remove from the stove, turn on the hand blender and puree the dish. This should be done while it is hot. Pour into bowls, sprinkle with green onions on top.

Cream cheese soup with mushrooms

You can cook this dish literally in half an hour. All its components do not have to be fried, you can just put them in a saucepan, turn on the stove and boil. After finishing with spices, you can enjoy a delicious fresh soup.

mushrooms - 150 g;
cheese - 2 pcs.;
potatoes - 3 pcs.;
carrots - 1 pc.;
semolina - 2 tbsp. l .;
salt, spices;
water - 2.5 l.

Preparation: 30 minutes.

Calories: 43 Kcal / 100 g.

Put the processed cheese in freezer for ten minutes. So it will rub better and not crumble. If you forget to do this, you can dip it in vegetable oil, this will also make the task easier.

Peel the potatoes and carrots, chop them into arbitrary cubes. Wash the mushrooms and, if necessary, remove the top film. If the champignons are small, cut them in half, large ones - into four parts.

We send prepared foods to boiling water to cook for twenty minutes. Fall asleep semolina, add some salt, add spices. Stir all the time so that the cereal does not turn into lumps. After five minutes, lay out the grated cheese. Leave the soup to simmer for seven minutes, until the cheese is completely melted.

Soup with fresh mushrooms, chicken and cream

The recipe for this dish can often be found on the restaurant menu. But now you can cook it at home, delighting loved ones with delicious food.

ham - 1 pc.;
cream - 100 ml;
mushrooms - 200 g;
garlic - 1 pc.;
loaf - 2 pcs.;
onion - 1 pc.;
water - 3 l.

Preparation: 50 minutes.

Calories: 56 Kcal / 100 g.

We grease the chicken leg, remove the feathers, rinse thoroughly and put it in boiling water for twenty-five minutes. If you want to make a less fatty broth, use chicken fillet... After boiling, do not forget to skim the foam, reduce heat and season with salt.

Fry the washed and chopped mushrooms on butter with onions... Cut the loaf into bars. Even yesterday's can be used, the shape will be more beautiful. Lay out on a baking sheet and stir in an electric oven to lightly fry.

We take out the meat from the pan, let it cool and divide it into fibers. Peel and chop the garlic with a sharp knife. Put mushrooms and onions, meat, garlic into the broth and pour in chilled cream, do it slowly, stirring the liquid all the time, so that milk product did not curl up. Boil the soup for five minutes and set it aside from the burner. We put the croutons in a heap on top of the mushroom soup personally in a plate.

First dish with mushrooms and chicken in a slow cooker

To make soup in a multicooker, you can use not chilled, but smoked chicken... This combination with mushrooms always turns out to be advantageous. The dish turns out to be hearty, rich and tasty. However, you need to eat it only with small amounts of bread, it is heavy on the stomach.

mushrooms - 150 g;
smoked chicken - 200 g;
potatoes - 3 pcs.;
carrots - 1 pc.;
vermicelli - 2 tbsp. l .;
salt, seasonings.

Preparation: 45 minutes.

Calories: 58 Kcal / 100 g.

We turn on the appliance in the frying mode. Cut the chicken into cubes and put it to fry, after three minutes fat will appear. Stir and let the meat brown. Next, lay the mushrooms and carrots chopped into slices. Stir and fry for ten minutes, stirring all the time with a wooden spatula.

We clean the potatoes and carefully wash them out of dirt, chop them into cubes. Pour boiled water into a bowl with fried foods, switch the device to cooking mode and cover with a lid. Fifteen minutes away. Pour in the vermicelli, salt, seasonings, mix and cook the dish for three to four minutes.

Culinary notes

Champignons are best fried in a mixture of several oils, such as olive and butter.
If you like spicy soups, add finely chopped hot pepper or a few tablespoons of homemade adjika.
In cheese and mushroom soup, you can use not only processed, but also hard cream cheese.
Before use pottery make sure to wash it with baking soda. Never use detergents. The pots will be saturated with a chemical smell and the dish will be spoiled.
For soup in pots, it is recommended to fry not only champignons, but also potato tubers, so the type of soup will turn out to be even more appetizing. After cooking, you can sprinkle with grated cheese on top, it will be useful.
Lean soup is not only suitable fresh vegetables but also frozen. However, keep in mind that they have a lot of moisture; from this calculation, dose the volume of broth.
The insipid taste of lean soup can be diluted with various spices, which are added to the dish without restriction. Fried toast with garlic or fresh hot toast... In specialized stores, you can buy soy meat, it is considered dietary and suitable for lean or vegetarian dishes.
You can freeze the mushroom broth in an ice cube tray and use the cubes as needed in a variety of dishes.
Make sure that the soup made from fresh champignons with cream or melted cheese does not boil too much, otherwise the dairy products will curl up and float on top in ugly flakes.
Instead of semolina, you can add any other to the soup: barley, wheat, oatmeal, only in small quantities, just to slightly thicken, and not turn into jelly.
If you don't have a blender on hand to puree your soup, you can use a regular sieve and spoon it over.

Bon Appetit!

A properly prepared mushroom broth is always a culinary masterpiece, and if, on the basis of this broth, the first dish is also prepared, which is to the taste of the household, this is already an unconditional victory for the chef. The classic generally available ingredient in any soup is potatoes, but as an aristocratic note today it is easiest to use champignons: collected with your own hands in the forest or bought in a supermarket. Champignon soup with potatoes can be prepared in different ways. We will share with you the most successful and delicious recipes.

Everything culinary masterpieces are easy to prepare. This recipe is no exception. A minimum of time spent in the kitchen will bring you maximum pleasure from your meal.

Ingredients:

fresh mushrooms 300-400 gr .;
potatoes 4 pcs.;
onion - 1 head;
carrots - 1 pc.;
frying oil (you can use butter or vegetable);
2 tbsp. spoons of wheat flour;
spices and salt to taste;
fresh herbs;
sour cream.

Cooking method

This recipe for potato mushroom soup is a lean meal and is ideal for people who prefer vegetarian food. Simple ingredients and ease of preparation will lead to an excellent result and delight you with an original lunch.

Let the dish sit for 10-20 minutes. Serve potato soup with champignons, best with sour cream and fresh herbs.

First dish of champignons with potatoes and croutons

Crackers are better for the dish. homemade, but for lack of time, you can use purchased samples.

Ingredients:

fresh mushrooms 0.5 kg.;
onions - 1 pc.;
potatoes - 3 pcs.;
carrots - 1 pc. (small);
olive or any other vegetable oil;
bay leaf, ground pepper;
greens;
croutons or croutons;
sour cream.

Cooking method

The first course in combination with croutons always looks very appetizing, so it can be served even for guests. Step by step recipe champignon soup with potatoes will allow you to cook a dish even for those who are not good at cooking.

Serve in tureens or bowls with sour cream, herbs and your favorite croutons. Instead of sour cream, you can use any sour cream or cream sauce... Today you learned how to make champignon and potato soup, it's time to bring these recipes to life!

It is also prepared with breadcrumbs, the preparation method of which you will learn in another article.