Mushroom soup Chick is one of the most requested dishes on my table. Relatives love it for its delicate taste and nutritional value, and I also adore it because it is not at all difficult to cook it. When fantasy stops working, and the eternal question “What to cook?” is in your head, this dish always comes to the rescue.
I cook this soup more often with champignons. They are lighter, safer and can be eaten by the whole family. The advantage of these mushrooms is that you can buy them in almost every supermarket, at any time of the year. In addition, they are very tasty and tender, which finally determines my choice.
Cooking options, at first glance, such a standard dish, in fact, are many. Starting out classic soup on the water, ending with a gourmet French cream soup. Now we will look at 5 main and my favorite ways to cook champignon soup. Cooking them is very simple, all products are available and inexpensive.
If you have not yet had to cook such a first dish for your family, be sure to try it. You will certainly take these recipes into service.
Mushroom soup with melted cheese
This is one of my favorite recipes for this dish. All products are standard and do not hit the pocket. And the usual processed cheese gives the most delicate taste and aroma. It's so yummy and quick to prepare, which makes me especially happy.
Coming home from work in the evening, when there is neither time nor energy left for cooking, this option always saves me. Despite the ease of preparation, the dish turns out to be very tasty and satisfying. Try it yourself!
Ingredients:
- 1 chicken leg without skin (you can take it with skin, but then the soup will be more fatty);
- 300 grams of fresh champignons;
- 2 small onions;
- 3 large potatoes (or 5 medium ones);
- 1 carrot;
- 2 processed cheeses of the Orbita type;
- 50 grams butter;
- a small bunch of dill;
- salt and pea pepper to taste;
- 1 laurel.
Cooking:
1. The first stage of preparation will be the broth. In order to cook it, you need about 2.5-3 liters of water. Put a pot of water on the stove, put the chicken leg in it, add salt, pepper and parsley.
2. After boiling, the broth must be boiled for at least half an hour until the meat is completely cooked. Remove the ham from the pan and set aside on a plate. After that, you do not need to turn off the fire. Now the following ingredients will be sent here in turn.
3. Rinse the potatoes, hold for 15-20 minutes in cold water and cut into small cubes. Send it to the broth and cook until tender.
4. While the potatoes are cooking, without wasting time, you need to prepare a mixture of mushrooms and vegetables. Cut mushrooms into medium half-plates. Put them in a dry frying pan and put on a large fire.
Cover and leave for 5 minutes without stirring or opening the lid to allow the water to evaporate. As soon as the mushrooms are darkened, add butter to them and reduce the heat to medium.
5. As soon as the piece of butter has completely melted, add finely chopped onions and grated carrots to the pan. At this stage, you can add salt and spices to your taste. Stir and cook over medium heat until tender, about 10-15 minutes.
6. In the meantime, the potatoes are ready. The meat, which has already cooled down, is separated from the bone and cut into small pieces. Add it to soup.
If your family does not like chicken meat, you can not add it to the soup. The broth can be made with plain water, so it will be more lean.
7. Now the contents of the pan will go into the pan. Mix and bring to a boil.
8. Grate processed cheese and add to boiling soup. Stir and hold on fire until it is completely dissolved. Pour dill greens, pre-washed and chopped.
9. Remove the pan from the heat and cover with a lid. The dish is better to infuse for 20-30 minutes.
The aroma has long been spread throughout the apartment and you probably can't wait to try your creation. Bon Appetit!
Mushroom soup with pasta
Everyone's favorite pasta will help add satiety to this dish. I cook it with vermicelli. This is done very quickly, but it turns out unusually tasty, easy and satisfying. Such a recipe always helps out if everyone is very hungry for dinner, and there is a minimum amount of time to cook.
You can cook such a soup on meat broths, or just on water. The number of ingredients can be changed, as well as their ratio. You can add your favorite spices and herbs to taste. Now we will consider the most, in my opinion, the best cooking option.
Ingredients:
- 2 liters of water or meat broth;
- 3 raw potatoes;
- 1 medium carrot;
- 1 large onion;
- 200 grams of fresh, not frozen champignons;
- 100 grams of vermicelli;
- a little vegetable oil;
Cooking steps:
1. Boil meat broth or simply bring water to a boil. If you use a rich broth, then it is better to cook the meat in a whole piece, and after being ready, take it out into a separate bowl. There it needs to be crushed and at the end of cooking the soup add to the pan.
Meat is better to choose on the bone. So the broth will be more rich. It is also better to choose a tenderloin and a part without skin and fat, so that it turns out to be transparent and appetizing.
2. Peel the potatoes and cut into small cubes. Boil it in broth until done.
3. Peel the carrots, pass through a fine grater or cut into cubes - as you like. Place a frying pan on the stove and add some oil. Bring to a boil and add carrots. Onion cut into small pieces will go to it. Fry all this beauty until golden and appetizing.
4. While the potatoes are still cooking, add the carrot-onion mass to it. In the meantime, wash, peel and cut the mushrooms into half-plates or small sticks. They also need to be sent to the pan.
5. 10 minutes before the readiness, put the vermicelli, add salt, pepper and your favorite seasonings, if desired. Mix thoroughly and bring to readiness. As soon as you remove the pan from the stove, you can add chopped herbs for flavor.
6. Cover and let rest for 20-30 minutes. Now the dish is ready for tasting!
No one has resisted such aroma and taste! Try it and see for yourself. Bon Appetit!
Delicious creamy champignon soup
exquisite french dish, which is so popular in all restaurants, we will prepare right now. Despite the spicy name and extraordinary taste, it is actually prepared very quickly and requires minimal cash costs. All products are simple and affordable.
I cook it with coconut milk. The aroma is just fantastic. Fortunately, now this ingredient can be found in many supermarkets. If you were unable to get it, you can replace it with plain milk or cream.
It will turn out very tasty too. It's so inexpensive, simple and tasty to pamper your family with a delicious dinner at home. Thanks to this recipe, you will see for yourself.
Ingredients:
- 300 grams of fresh champignons (it is better not to take frozen ones);
- 1 onion;
- 1 medium carrot;
- 2-4 medium potatoes;
- 30 grams of celery;
- 1 clove of garlic;
- 50 grams coconut milk(you can use the usual, cow);
- a small bunch of parsley;
- a few pieces white bread or a banana.
Cooking:
1. Pour a little vegetable oil into the pan and heat thoroughly. Peel the onion, chop into medium pieces and send to the roaster.
To quickly and easily peel an onion, first divide it in half, and then peel each half.
2. In the meantime, you need to cut the celery and carrots into small cubes. These ingredients are also added to the onion for frying. Steam on the stove for 10-15 minutes, until golden brown.
3. Wash and clean mushrooms. soak on for a long time in water they can not be, as they tend to quickly absorb moisture. This will interfere with us when cutting and cooking champignons. Clean them easily with a knife or grabbing the edges with a napkin.
Slice the mushrooms randomly. For example, on plates or quarters. You can also chop them up into chunks.
4. Add them to the pan and stir. Finely chop the garlic and send after the mushrooms. Simmer for about 15 minutes.
5. One of the main secrets of cream soup thickness is potatoes. It needs to be washed, cleaned and chopped into small pieces. Send to the pan, add the contents of the pan and 2 cups of filtered water to it.
The soup should not be thick or runny. The ratio of liquid and vegetables should be approximately 1:1.
Add salt, pepper and leave on the stove for about 15 minutes.
6. While the soup is languishing on the stove, let's start preparing the serving. For this we need crackers. You can, of course, buy ready-made ones, but we will make them ourselves. Cut the bread into medium cubes, distribute them on a baking sheet and send to the oven until golden brown.
7. At the end of cooking, add coconut milk to the soup. Mix thoroughly and bring to a boil. Then turn off the fire. Now the contents of the pan need to be beaten with a blender until a homogeneous mass is reached.
To dilute the dark mass with bright colors, before serving, you can add a little cream or coconut milk, chopped greens and crispy croutons to each plate. It's just unbelievably delicious! Help yourself!
Mushroom puree soup recipe with cream and cheese
The combination of cheese, cream and champignons is perhaps the best thing we borrowed from the French. You can combine these ingredients not only in salads and pastries, but also in soups. Delicate taste will not leave indifferent even the most demanding gourmet.
Such a dish is served in many restaurants in France, and we will cook it right in our kitchen. It is very easy to do this. Don't believe? Try it yourself!
Ingredients:
- a pound of fresh champignons;
- 1 medium onion;
- 2 cloves of garlic;
- 200 grams of cream;
- 2 processed cheese;
- flour - 2 tablespoons;
- salt and ground pepper to taste.
Cooking:
1. Peel and chop the onion into cubes. Garlic also needs to be finely minced.
To make it easier to chop the garlic, first you need to press down each slice a little with a knife. So he will not "jump out" from under the knife.
2. In a hot frying pan, with the addition of a small amount of oil, fry the onion and garlic.
3. In the meantime, clean the mushrooms and chop them into beautiful slices. Add to the onion and fry for another 15 minutes.
At the end of the frying process, add flour and mix thoroughly. Simmer over low heat for about 5 minutes. This will give the dish a pleasant viscosity and a spicy note.
4. Pour 1 liter of water into a saucepan and bring to a boil. You can also use rich meat broth. This will make it even more satisfying. Meat after the broth can also be used.
5. Put the resulting frying into the broth, salt, sprinkle with pepper and add meat (if any). Blend everything with an immersion blender until a smooth puree is obtained.
6. Now add milk to the cream and bring to a boil. Boil for 10 minutes.
7. Ready meal Serve in pretty bowls. And, of course, where without croutons? They are right on the plate, as an addition to this dish. You can cook them yourself or buy ready-made ones.
For cooking, you need half a loaf of white bread or a loaf. Cut the bread into slices, then into cubes and place in the oven for a few minutes, until the first blush appears. The main thing is not to be late, otherwise crackers can burn very quickly.
The soup is ready and requires immediate tasting.
Video on how to make delicious mushroom soup
Soup is not only a very tasty and satisfying dish. It is also an excellent source of energy and strength for the whole day. Having eaten it for lunch, you provide yourself with an excellent and vigorous working day. It is incredibly beneficial for the stomach.
Delicious is not always difficult and inaccessible. For example, today's our topic says the opposite. Be sure to try these recipes, and share your impressions in the comments. Save this article on your social networks so as not to lose it. Bon appetit and see you soon!
With potatoes, the recipe of which will be discussed later, will serve great first dish for the dinner table. You can cook it different ways. Today we will present you the most popular recipes that do not require a large set of ingredients and a lot of time.
Mushroom soup with potatoes: a simple recipe
If you have never brewed, now is the time to do so. It should be noted that there is nothing complicated in this process. You only need to strictly adhere to all prescription rules.
What ingredients are required to make a delicious and rich champignon soup with potatoes? The recipe for this simple but hearty meal requires application:
- medium potatoes - 2 tubers;
- large onion - 1 head;
- fresh champignons - about 300 g;
- juicy carrots - 1 large piece;
- small chicken eggs - 1 pc.;
- wheat flour - about 2;
- fresh greens - a bunch;
Handling the Components
It is quite easy to make mushroom soup from champignons on your own. But for this, all components must be carefully processed. First you need to peel all the vegetables, and then chop them into cubes (it is better to grate the carrots).
As for fresh champignons, they are thoroughly washed and cut into slices. Also prepared separately egg batter. For this egg beat well with a fork, and then mix with a little salt and wheat flour. The result is a rather viscous dough. We will use it for making dumplings.
Cooking ingredients
How to cook champignon soup with potatoes? The recipe for this dish involves the use of a large pan. It is filled with drinking water and boiled. In the future, all the mushrooms and chopped potatoes are lowered into the dishes. After salting the ingredients, they are brought to a boil, and then the heat is reduced and boiled for 25 minutes. During this time, the food should be fully cooked.
Frying ingredients
While they are cooking, start frying some of the products. To do this, heat vegetable oil in a frying pan, and then put grated carrots and onions into it. After mixing the ingredients, they are fried until completely transparent. At the end, the products are salted and peppered.
Final stage
After the mushrooms and potatoes become soft, dumplings begin to be laid out in the broth. To do this, use a small spoon. Having laid out all the products, the soup is boiled over medium heat for about 6 minutes. Then sautéed vegetables and fresh herbs are laid out to it. The products are thoroughly mixed, boiled for 3 minutes and removed from the stove, having previously covered with a lid.
How to serve?
After the delicious champignon soup is infused under the lid (about ¼ hour), it is laid out in plates and presented to the table. In addition to the mushroom dinner, a slice of bread and fresh sour cream are served.
Mushroom and Broccoli Step by Step
You can cook a dish using mushrooms not only according to the above recipe, but also in another way. For example, it turns out very tasty soup-puree with champignons. If you do not know how to cook it, then we will tell you about it right now.
So, thick with champignons requires the use of:
- medium potatoes - 4 tubers;
- large onion - 2 heads;
- pickled champignons - about 300 g;
- frozen broccoli - 150 g;
- vegetable oil - about 30 ml;
- fresh greens - a bunch;
- freshly ground pepper and sea salt - to taste.
Preparing the Components
To prepare such a dish, we decided to use not fresh or frozen mushrooms, but marinated ones. With them, the soup will turn out more fragrant and tasty.
So, to make a savory first course, put it in a colander and rinse in cold water. Then the mushrooms are chopped into slices and divided into two equal halves.
As for fresh vegetables, they are peeled and chopped into cubes.
Cooking puree soup
Before preparing such a dish, take a deep saucepan, fill it with water and boil. After that, half of the pickled champignons and potatoes are laid out in the dishes. The ingredients are salted and boiled for 25 minutes. Meanwhile on sunflower oil onions and the second half of pickled mushrooms are fried separately.
After the potatoes become soft, add frozen broccoli to it and continue cooking the soup for about 7 minutes. Then the pan is removed from the stove and the contents are slightly cooled.
Picking up a blender, the cooked dish is quickly whipped into a thick puree. Then fried onions and champignons, as well as chopped fresh herbs, are added to it. After mixing all the ingredients, they are again put on fire and brought to a boil. Boil soup puree in this composition should be about 5 minutes.
Properly served for dinner
As you can see, there is nothing complicated in making soup-puree. After it is ready, it is laid out on plates. The dish is served to the table along with garlic croutons or an ordinary slice of bread.
Cooking soup with vermicelli
Soup with champignons and vermicelli is considered the easiest and fastest to prepare. That is why this dish is especially popular among those who do not like to stand at the stove for a long time.
So for proper cooking delicious mushroom soup we need the following ingredients:
- large onion - 1 head;
- medium potatoes - 2 tubers;
- frozen champignons - about 300 g;
- medium carrot - 1 pc.;
- vegetable oil - about 35 ml;
- fresh greens - a bunch;
- vermicelli - add at your discretion;
- freshly ground pepper and sea salt - apply to taste.
We prepare products
Soup from frozen champignons is no different from the dish that is made using fresh or dried mushrooms. Such a lunch is always hearty, tasty and nutritious.
So, to prepare the first course, all vegetables are thoroughly washed and peeled. Then they start grinding them. Potatoes and onions are chopped into cubes, and carrots are cut into circles. As for frozen mushrooms, they are completely thawed, washed and dehydrated. Then they are cut into strips.
Roasting mushrooms
To make a more fragrant and rich soup, champignons should be thoroughly fried. To do this, they are laid out in a pan and put on fire. After all the moisture has evaporated from the stewpan, vegetable oil and onions are added to it. Both ingredients are mixed and fried until reddened. Then they are salted, peppered and removed from the stove.
We cook soup
After frying the onions and mushrooms, they start cooking the rest of the ingredients. For this in large saucepan boil drinking water, and then put carrots and potatoes in it. Both products are boiled for half an hour. Then vermicelli, spices are added to them and cooked for about 2 more minutes. At the end, previously fried mushrooms and onions are laid out in a saucepan. Fresh chopped herbs are also added to the soup.
Mix all ingredients with a spoon and bring to a boil. After 3 minutes, the dish is covered with a lid, removed from the stove and infused for about ¼ hour.
Serving a delicious dish with vermicelli
As you can see, soup can be easily prepared even from frozen champignons. After it is infused under the lid, it is boldly laid out on plates. It is desirable to present such a dinner to the table along with a piece of bread and fresh sour cream.
Summing up
In this article, we have presented three different recipes cooking delicious mushroom soup. Which one to choose for serving for a family dinner is up to you. It should also be noted that such a dish can be prepared in other ways. For example, some housewives add rice or buckwheat, small pasta, various vegetables and even homemade noodles.
If for some reason you were unable to purchase fresh, pickled or frozen champignons, then other types of mushrooms can be used instead. For example, very delicious soup obtained from forest mushrooms, oyster mushrooms, chanterelles, umbrellas, porcini mushrooms and so on. They should be processed in exactly the same way as champignons. but taste qualities such a soup will differ markedly from the above. This is due to the fact that each type of mushroom makes the first dish special and gives it a unique aroma and taste. To verify this, you should cook the presented varieties of soups yourself.
Mushroom soup recipes
mushroom mushroom soup
25 minutes
30 kcal
5 /5 (2 )
When the first mushrooms appear on the market, we definitely want to cook something from them. But do not wait for the mushroom season.
Industrial mushrooms (especially champignons and oyster mushrooms) all year round waiting for us on the shelves. And the dishes from them are no less fragrant and healthy. Moreover, the risk of poisoning is zero, compared with personally collected or purchased mushrooms. Moreover, such yummy can be given to children.
Important! Mushrooms are the first mushrooms that children begin to feed. Doctors recommend adding champignons to the children's diet from the age of 3. These should be dishes with a small content of mushrooms, for example, soups.
How to cook mushroom soup from champignons
Champignons are mushrooms that cook very quickly. In some dishes, they are put generally raw. Therefore, the cooking time actually depends on the type of potato used for the soup.
Kitchen tools:
Ingredients
How to choose mushrooms
It does not matter where you buy mushrooms: in a store or in the market. They are sold either by weight or packaged in a transparent film. So you can visually and by touch determine their condition. Good champignons should be:
- elastic, whole, without impressions;
- white, pinkish or slightly beige;
- with a matte dry surface of the cap, without spots and mucus;
- when buying by weight, you can also determine the smell: it should be thin and mushroomy.
Mushrooms that meet these criteria are stored correctly: in the cold and in a rigid container.
How to prepare champignons
To stew champignons, it is not necessary to peel the thin skin on the hat and the skirt on the leg. They are still invisible. But in the soup, the type of mushroom plates matters. Clean the mushrooms of unnecessary elements with a sharp knife. But before that, prepare the mushrooms as follows:
- brush off the remnants of the soil with a sponge or napkin;
- cut off rotten places (if any);
- refresh the cut on the leg;
- briefly rinse the mushrooms under running water;
- let it flow.
Mushrooms prepared in this way for soup are best cut with whole longitudinal plates, starting from the stem.
Cooking sequence
- Put about 2 liters of water to boil.
- Heat up a frying pan and pour oil into it.
- Cut the onion into cubes, send to the pan to sauté until transparent.
- Add chopped mushrooms and continue to sauté, stirring occasionally.
- Grate the carrots on a coarse grater, add to the mushrooms.
- Cut potatoes into small cubes.
- Put the potatoes and mushroom mixture into an empty saucepan and pour boiling water over it to achieve the thickness of the soup you need.
- Bring to a boil, salt, add pepper and simmer until the potatoes are tender.
- Pour finely chopped dill and let the soup boil.
Remove the pot from the heat and let the soup brew for 10 minutes. 
Cooking video
In our recipe, carrots are grated. But for a more transparent soup, it is better to cut it into small cubes.
Mushroom mushroom soup! First meal! yummy
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Ingredients:
1. Fresh champignons - 5 - 7 pcs.
2. Bulb - 1 pc.
3. Carrots - 1 pc.
4. Potatoes - 4 - 6 pcs.
5. Boiling water - 1 liter.
6. Vegetable oil - 2 tbsp. l.
7. Dill (greens)
8. Salt to taste
9. Pepper to taste
Wash the mushrooms, peel the onion.
Finely chop the onion. Fry on vegetable oil to transparency.
Cut the mushrooms into slices, add to the onion and fry for 6 minutes.
Peel and grate the carrots on a coarse grater, fry with mushrooms and onions until soft.
Peel potatoes, cut into cubes. Place in a saucepan.
Add mushrooms with onions and carrots.
Pour in boiling water. Put to cook on medium heat. Cook until potatoes are ready.
Salt and pepper.
Pour into bowls and sprinkle with finely chopped dill (herbs).
Serve at the table.
Bon Appetit!
#first meal
#yummy
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You can cook delicious mushroom soup not only from champignons. For fast food oyster mushrooms, russula, or pre-boiled mushrooms are also suitable. In the latter case, it would be a crime not to use mushroom broth as a broth.
And nutritional value can be increased by cooking.
frozen mushroom soup recipe
- Cooking time: about half an hour.
- Servings: 4.
- Kitchen tools: 3 liter saucepan, frying pan, grater, knife and cutting board.
Ingredients
Which mix of vegetables to choose
- Given that the recipe already has potatoes, choose a mixture without it. The best option counts vegetable mix packed in sealed packaging. Choose vegetables in a transparent pack so that you can evaluate their appearance and composition.
Mushroom soup made from champignons and other mushrooms is one of the most fragrant soups. Mushrooms give a very rich taste, even if the soup is prepared without meat. Therefore, mushroom soup is the leader of the first courses in fasting. I wrote 6 detailed recipes mushroom soups with photos. Here you will find soup with meatballs, and soup with dumplings, and soup with cheese, and puree soups, and lean recipes.
I really look forward to your comments on this topic, what kind of soup was cooked, did you like it or not. Share your personal experience with readers.
As befits a mushroom soup, there are a lot of mushrooms here. This is a recipe with 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 satiety.
Ingredients:
- champignons - 450 gr.
- potatoes - 2 pcs. large
- minced meat (any) - 500 gr.
- tomato - 1 pc. (in winter, you can replace it with 0.5 tablespoons of tomato paste)
- Bell pepper- 1/4 pc.
- onion - 2 pcs.
- carrots - 1 pc. small (can be without it)
- semolina - 2 tbsp.
- parsley greens - a bunch
- salt, pepper - to taste
- vegetable oil for frying
Cooking soup with champignons.
1. Peel the vegetables. Cut potatoes into small cubes. Onion and sweet pepper cut into small cubes.
2. Carrot and one fresh tomato also cut into cubes. In general, mushroom soups can be made without carrots, so that it does not interrupt the special mushroom taste. This product is already placed at will and preference.
3. Heat the frying pan, pour vegetable oil into it (a couple of spoons). Fry 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. In champignons, you need to remove the skin on the hat and cut into cubes. When the onion begins to turn yellow, add mushrooms to it and continue to fry until the liquid that the mushrooms release has evaporated. Salt and pepper mushrooms with onions.
5. Wash the parsley and chop finely. Add greens to chopped meat. You can take any minced meat that you like: pork, beef, pork-beef, chicken. Also put two tablespoons of semolina, salt and pepper in the minced meat. Optionally, you can add natural spices to the meat. Mix the meatball mixture well.
6. Roll meat into small meatballs. They will increase in size when cooked, so make them from the amount of minced meat that fits in a teaspoon.
7. Boil water and throw the carrots to boil first. When the water boils, put in the potatoes. Boil the vegetables for 3-4 minutes and put the fried mushrooms and onions into the pan. Salt to taste, remembering that the mushrooms are already salty.
8. After the mushrooms, put the chopped tomatoes and bell peppers. When the soup boils, lay the meatballs. After boiling, foam from the meat will form, remove it with a slotted spoon.
9. Cook the soup for another 10 minutes until the potatoes and meat are ready. Taste for salt, if desired, add spices to the first courses. Mushroom soup is served immediately. It is delicious to eat with sour cream. Bon Appetit!
Mushroom cream soup with cream.
Cream soup is very tasty 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 (you can oyster mushrooms) - 300-400 gr.
- onion - 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
Cooking:
1. Peel the onion and cut into half rings. In the pot where the soup will be cooked, pour vegetable oil (ideally olive oil) on the bottom and put the onion. Fry the onion until transparent.
2. Cut the mushrooms into medium pieces and put them to the onion when it becomes transparent. Stir.
Leave a few pieces of mushrooms for garnish. To do this, choose flat plates with a hat and a leg.
3. Mushrooms need to be simmered a little, but not fried. While the mushrooms are cooking, cut the potatoes into small cubes so that they cook faster. When you smell mushrooms, add chopped potatoes to the soup. Stir again.
4.Salt the soup now to taste and pour hot water 2 cm above the level of the mushrooms.
5. Close the pan with a lid and leave the mushroom puree soup with champignons to cook for 20 minutes.
6.Now you need to cook croutons, which will very well complement the mashed soup. For croutons, take a few slices of baguette and cut them into small cubes. Lay the sliced bread on a baking sheet, drizzle it olive oil and mix with your hands.
Place in an oven preheated to 150 degrees to dry the crackers for 15 minutes.
7. Get busy preparing the soup decoration. The remaining pieces of mushrooms need to be fried a little on a dry surface. To do this, heat the pan to a high heat. Put the mushrooms and fry them for a few seconds, making sure that they do not change shape, do not shrink. Flip the mushrooms, fry for a few more seconds and remove from the pan.
8. After 15 minutes, remove the croutons from the oven, which will be a beautiful golden color and completely crispy. When the soup is cooked, it must be mashed with a blender. Grind the soup until it becomes perfectly smooth, without lumps, like a cream.
9.To make the soup with a pleasant creamy taste, pour in the warmed cream in a thin stream and stir with a whisk. With cream, you get a super tender mushroom soup.
10. It remains to present the soup. Pour mushroom soup into a bowl, put fried mushrooms on top 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 soup. This recipe uses frozen Forest mushrooms, which are. It can be white mushrooms, mushrooms, boletus and others. This soup is lean, semolina and flour are taken to thicken and whiten.
Ingredients:
- frozen forest mushrooms - 400 gr.
- water - 2 l
- potatoes - 5 pcs.
- onion - 2 pcs.
- carrots - 1 pc.
- garlic - 2 cloves
- flour - 2 tbsp.
- semolina - 1 tbsp.
- paprika - 1 tsp
- salt, pepper, cilantro, parsley - to taste
Recipe for lean mushroom soup.
1. Mushrooms can not be defrosted. Rinse them in cold water and fill with two liters of the same cold water. Put the broth to boil. When the water boils, put a couple of bay leaves and salt. Cook for 10 minutes at a low boil.
2. Peel the onions, carrots and garlic. Finely chop the garlic, cut the onion into cubes, grate the carrots on a coarse grater. Preheat the pan, pour a little vegetable oil to fry vegetables. First, put the garlic in the oil, let it fry for half a minute. Next, put onions and carrots, mix and sauté until golden brown.
3. Peel the potatoes and cut into cubes. Put the potatoes to the mushrooms, cook for 10 minutes. Remove bay leaf after 10 minutes.
4. Put the finished frying in the pan, mix.
5. Using an immersion blender, puree the soup so that there are no lumps left.
6. Add flour and semolina to the resulting puree soup, which will thicken it. Beat again with a blender.
7. Add paprika, herbs, black to the soup ground pepper, stir. Simmer the soup over very low heat, stirring occasionally, for another 10 minutes. The soup is ready, you can serve it. The soup goes very well with white bread toasts. How to make croutons, I wrote in the previous recipe above. Also sprinkle the soup with fresh herbs. If you don’t fast, you can also put sour cream, which goes very well with mushrooms.
Mushroom soup with champignons and melted cheese.
This is a multicomponent soup, rich in taste and aroma. In addition to vegetables, it contains cream and melted cheese. Recipes cheese soups I wrote, you can see them.
Ingredients:
- champignons - 600 gr.
- onion - 250 gr.
- carrots - 150 gr.
- sweet pepper - 150 gr.
- celery root - 400 gr.
- stalk and leaves of celery - 150 gr.
- parsley root - 150 gr.
- melted 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 tbsp.
- garlic - 2 cloves
- fresh ginger - 1 tbsp
- dried dill - 1 tsp
- ground black (or white) pepper - 1 tsp
If you don't like celery, you can leave it out. This component is to taste.
Cooking:
1. Remove the skin from the cap from the mushrooms, chop coarsely. It is good to heat the pan with one tablespoon of vegetable oil and fry the mushrooms over high heat without a lid for 7-8 minutes. In this process, it is important that there is little oil in the pan, and the fire is strong. So the mushrooms will not let in a lot of water and keep their shape.
2. Vegetables need to be peeled and cut. Onions are cut into cubes, carrots are also cut into cubes or quarter rings. bell pepper and cut the parsley root into cubes, grate the celery root on a coarse grater. Finely chop the celery stalks and leaves.
3. In a heavy-bottomed saucepan (this is important so that the vegetables do not burn), heat 70 ml of frying oil. Put the chopped onion and immediately the carrots. Stir, fry for one minute and put the sweet pepper and celery root. Stir again, fry for another minute. Next, parsley root and greens from 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 potatoes, which must first be cut into cubes. Season the soup with salt, cover and simmer for about 7 minutes.
5. Take processed 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, you can do without it. Or you can replace it with red ground pepper - at the tip of a knife. fresh ginger grate not a fine grater (if there is no fresh one, replace it with dried ground one). 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 fill all this beauty with cream and turn off the heat.
8. Let the mushroom soup brew for 10-15 minutes and you can serve. It's simple chic soup, which will not leave anyone indifferent - with a mushroom, creamy, vegetable taste. A very rich palette.
Mushroom soup with beans and dumplings.
This is mushroom soup. lean recipe. There is no egg added to the dumplings. Beans need to be taken already prepared in a tomato.
Ingredients:
- water - 2 l
- onion - 1 pc. + 0.5 pcs. for the broth
- carrots - 1 pc.
- beans in tomato sauce - 1 can
- champignons - 300 gr.
- flour -2/3 cup (glass 250 ml) + 80 ml water
- vegetable oil for frying
- pepper, salt, herbs - to taste
- bay leaf - 2 pcs.
Recipe for mushroom soup with beans.
1. To make the soup richer in taste, cook vegetable broth. For this in cold water(2 liters) put half an onion and a small carrot. Bring to a boil, reduce heat and simmer 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 make it stiff. Cover the dough with cling film and let it rest.
3. Peel the mushrooms from the skin on the hat and wash. Finely chop the onion and fry in hot vegetable oil until translucent.
4. Cut the mushrooms into thin plates and add to the onion. Stir and fry over high heat with the lid open, stirring, 5 minutes.
5. When the broth is cooked, remove soft carrots and onions from it with a slotted spoon, they will no longer be needed. Put the fried mushrooms in the broth, salt, cover and cook at a low boil for 10-15 minutes.
6. While the mushrooms are cooking, make dumplings. Divide the dough into several parts and roll thin sausages on a table dusted with flour. Cut the sausages into small balls, rolling them in flour.
7. When you 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 in tomato sauce and dumplings. Stir the broth while adding the dumplings so that they do not stick together and stick 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. Put fresh herbs in a plate when serving. That's all, lean mushroom soup with beans and dumplings is ready!
Vegetable soup with mushrooms.
Another option lean soup, which is good to cook in the winter. Vegetables are taken frozen, mushrooms can be taken both fresh and frozen, if desired. This mushroom soup with vegetables is prepared very simply and quickly. Most vegetables do not need to be prepared in advance, they are already cooked. For a variety of taste, in addition to broccoli and Brussels sprouts, take vegetable mix, which includes green pea, corn, asparagus, carrots, peppers.
Ingredients:
- champignon mushrooms - 150 gr.
- potatoes - 350 gr.
- onion - 1 pc.
- broccoli - 100 gr.
- Brussels sprouts - 50 gr.
- Hawaiian mix - 200 gr.
- vegetable oil for frying
- salt, pepper - to taste
Cooking:
1.Clean the onion and potatoes. Finely chop the onion and sauté in vegetable oil until translucent. Cut potatoes into cubes.
2. Add chopped mushrooms to the onion (if they were frozen, then 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 potatoes Brussels sprouts and cook for 4 more minutes.
Cooking soup with mushrooms for lunch is quite easy and fast. It turns out fragrant, satisfying, and in some cases can act as diet dish. We present some of the most common delicious options cooking mushroom soup from champignons.
For a pound of champignons you will need:
- 2 tbsp. l. vegetable oil;
- 2 liters of water;
- for large carrots and onions;
- lavrushka;
- a piece of butter;
- a little pepper;
- 20 g sour cream;
- a few sprigs of fresh parsley.
Cooking like this:
- We wash the mushrooms, cut them into 4-6 parts, put them in a small saucepan with boiled water and boil for a quarter of an hour.
- In the meantime, pour more prepared water into a saucepan and set to boil. Heat the oil in a frying pan and send the boiled mushrooms into it.
- While the water is heating and the mushrooms are stewing, prepare the remaining vegetables. We clean the onion and carrots and finely chop, fry until soft in sunflower oil. You can not fry the latter, but simply put it in the soup 15-20 minutes before the end of cooking, but then the broth will not be so rich and will not have a golden hue.
- We send mushrooms and frying to the broth, mix, put spices and salt. Boil for another 10 minutes, then sprinkle with chopped parsley, close the lid and turn off the heat. We insist 10-20 minutes and serve homemade with sour cream.
On a note! First mushroom broth you can not drain the mushrooms. This method is used for forest mushrooms, which often absorb harmful substances from the soil. Greenhouse champignons can be immediately transferred to soup water or fried with fragrant oil and then added to the broth.
With Chiken
Champignon soup with chicken invariably comes out hearty, well satiating and invigorating in the winter season.
You can prepare it as follows:
- 3 potatoes;
- 1 chicken breast without bone;
- 400 g of champignons;
- small head of onion;
- salt pepper;
- 5-7 sprigs of parsley;
- 1 small carrot;
- 1 bay leaf;
- butter 50 g.
Cooking like this:
- We rinse the breast and put it in a saucepan with water. We put to boil, immediately add salt to the broth. Remove the foam from time to time to keep the broth clear. When the foam stops forming, add spices and parsley.
- We prepare the vegetables as usual: we clean the potatoes, carrots and onions, cut the potatoes into small cubes, three carrots, and finely chop the onion and fry with carrots in oil.
- While the browning is languishing, wash the mushrooms, cut them into small slices and add to the frying. Simmer for 10 minutes over medium heat.
- In the meantime, rinse the greens and chop.
- Put the potato cubes into the broth. We take out the breast, cool a little, disassemble it into pieces, after which we return the pulp to the broth.
- At the same time, spread the roast with mushrooms. Mix well, cook for another 7-10 minutes, add greens and turn off after a couple of minutes.
We give the soup a little brew under the lid, and then, lay it out on plates.
Mushroom soup with cream
The most delicate champignon cream soup with cream consists of the following list of components:
- 1.5 liters of meat broth;
- 500 g fresh champignons;
- 30 g of butter fat;
- 200 g fresh cream 15-20%;
- 3 garlic cloves;
- 1 head of onion;
- 2 tbsp. l. flour;
- salt pepper.
Let's prepare like this:
- Put the broth on a slow fire to warm up. Wash the mushrooms, cut into slices 5-7 mm thick. Peel onion and garlic, finely chop and fry in oil until the first signs of a change in the shade of vegetables.
- After that, put the mushrooms on them and continue cooking until the liquid has completely evaporated from them.
- Sprinkle with flour, mix, fry for a few more minutes. Then add a couple of glasses of broth, mix. wait until it boils and remove from heat.
- Transfer everything to a blender bowl and work until the consistency of mashed potatoes. Then pour in the rest of the broth, salt and pepper, continue the process of whipping for a couple of minutes.
- Transfer the soup puree back to the saucepan in which the broth was previously. Pour in the cream, mix, boil slowly and boil for 10 minutes.
- It remains to add butter and mix well.
Now turn off the heat, let the first course brew a little and serve.
with potatoes
Mushroom soup with potatoes will be prepared from the following set of products:
- 400 g of champignons;
- 200 g of white mushrooms;
- 4 potatoes;
- 1 medium onion and carrot;
- salt, pepper, a set of spices "10 vegetables";
- frying oil.
The principle of preparing such a soup is no different from the previous ones:
- Prepare fried onions and carrots.
- Wash mushrooms, cut and simmer separately. It is recommended to first boil whites in boiling water for 5-6 minutes, then drain the water and stew in oil together with mushrooms. Salt a little.
- Peel the potatoes, cut into cubes or sticks, dip in boiling water and cook for 10 minutes, removing the foam.
- Put mushrooms and frying into water with potatoes. Add spices, stir, cook for another 10-12 minutes.
A simple and hearty soup is ready!
Unusual mushroom soup with barley
Mushroom soup with barley is very healthy, has a pleasant taste and is easy to prepare. You will need:
- 4 green onion feathers;
- 1 medium carrot;
- 1 large onion;
- lavrushka;
- salt;
- a piece of butter and a spoonful of vegetable oil;
- 200 g of champignons;
- 2 medium potatoes;
- ½ st. pearl barley.
Everything is prepared very simply:
- Rinse the cereal through a sieve and put it in pre-boiled water.
- While the cereal is steaming, wash the mushrooms and cut them into cubes.
- Peel and rinse vegetables. Cut everything into small pieces, approximately with an edge of 7-8 mm.
- Put only potatoes in a pan with cereals. And fry the carrot-onion sauté with a mixture of prepared oils.
- After a few minutes, add the mushrooms and fry for 5-7 minutes.
- Combine everything in a saucepan with broth, barley and potatoes. Boil for 10 minutes, cover and leave to brew for a quarter of an hour.
Rinse the onion feathers and chop finely. Arrange the first in tureens and sprinkle with onions.
Delicate recipe with melted cheese
The set of products and the process of preparing such a soup is almost banal. But the result - you will lick your fingers!
- 350 g chicken fillet;
- 2 medium potatoes;
- 2 quality processed cheeses;
- 1 onion;
- 1 medium carrot;
- 400 g of champignons;
- salt to taste;
- pepper, turmeric;
- 1 tsp spice mixture "Universal".
Cooking like this:
- Rinse the fillet and cut into neat cubes. We put it in a saucepan, fill it with water and put it on fire.
- While the broth is cooking, prepare the mushrooms and vegetables. As usual, we make carrot-onion frying, cut mushrooms into slices, potatoes into cubes or straws.
- After the foam is completely removed from the broth, put the potatoes and mushrooms into it. Cook for 10 minutes, add the frying and cook for another 5-7 minutes.
- After that, three frozen cheeses are grated into a saucepan, add salt and spices to taste, mix well and cook on low heat for a few more minutes.
To get a more satisfying soup, you can include half a glass of rice in the list of products.
On a note! cheap processed cheese do not melt at all, remaining in the broth in the form of small pieces. Therefore, it is recommended to take a good one, quality product. Can be flavored with onions or mushrooms.
Mushroom soup with frozen champignons
- 350 g frozen mushrooms (champignons can be mixed with chanterelles);
- 1 medium onion;
- 2 medium carrots;
- vegetable oil spoon;
- 2 bay leaves;
- 5-7 sprigs of dill and parsley;
- 2 liters of water;
- 4 medium sized potatoes;
- tsp salt;
- a few pinches of black pepper.
We are preparing again!
- We shift the mushrooms into a saucepan, defrost and boil for 10 minutes. Then fill with water and set to boil.
- While the mushrooms are bubbling, we prepare the vegetables, not forgetting to remove the foam from the broth. Peel potatoes, onions and carrots, rinse well. From onions and carrots we make the usual frying. We cut the potatoes into medium-sized strips and transfer to the broth.
- Immediately add spices and salt, mix. We spread the frying and cook for another 15 minutes.
- Meanwhile, wash and finely chop the herbs. Pour it into the pan 5 minutes before the end of cooking, set the fire to a minimum.
At the end of the “five minutes”, the dish can already be served at the table.
In a slow cooker
Cooking any dish in a slow cooker makes the task a little easier, since you don’t need to stand at the “smart pan” over your soul so that nothing boils out and burns out of it.
List of components, you can use any of the above recipe options. But the cooking method differs in the following points:
- In the “frying” or “stewing” mode, onions with carrots and mushrooms are fried for 20 minutes;
- Peel the potatoes, cut into cubes, put them with mushrooms and vegetables, pour over the broth, add spices and salt;
- In the soup program, cook for 1 hour and 10 minutes.
- 200 g of champignons;
- 500 g of water;
- small head of onion;
- 2-3 potatoes;
- a piece of fatty oil;
- zhmenka dry small vermicelli;
- salt and pepper.
Ready!
- Wash the mushrooms, cut into small pieces and fry with finely chopped onions in oil.
- Boil water, dip coarsely chopped potatoes into it, cook for several minutes.
- Then put mushrooms with onions, salt and spices to it, boil for another 5 minutes.
- After, put the vermicelli, cook for about 5 minutes, without stopping stirring. If the noodles are quite thick, it is worth detecting 7 minutes after boiling the water and only then check the readiness of the pasta.
Lenten mushroom soup
Lenten soup is prepared exclusively from vegetables, with water instead of meat broth and without the use of butter for frying mushrooms / vegetables. Sour cream is also not used for serving - you can only sprinkle the dish with fresh herbs when serving.
The rest of the fasting soup is prepared in the same way as all the others already described above.
