Fresh champignon soup - the best recipes. mushroom soup recipes

20 years ago, mushroom soup was eaten only in autumn, the season because it was mushroom. And today you can buy fresh champignons all year round in almost every store. These mushrooms are very popular with housewives, they prepare both first courses and second courses, and bake pies. For pickling, you should choose small mushrooms, stuffing - large ones, and fresh medium-sized champignons are perfect for soups.

Choosing mushrooms for mushroom soup from fresh champignons pay attention to the absence of dark spots, the surface of the cap should be matte and velvety. To the touch, fresh champignons are dense and elastic. The cut line can tell a lot about the freshness of mushrooms. There should be no voids in the leg. Fresh champignons have a pronounced delicious mushroom smell. Mushrooms are a very satisfying product that contains only 30 kcal per 100 grams. Therefore, you can eat them without fear for the size of the waist. So, consider how to cook soup with fresh champignons.

Ingredients (for 4 servings):

• Fresh champignons 500 gr.,
• Salt,
• White ground pepper,
• Onion 1 pc.,
• Carrot 1 pc.,
• Olive oil 2 tablespoons,
• Potatoes 3 pcs.,
• Bay leaf.

For submission:

• Parsley,
• crackers,
• Sour cream.

Cooking steps

Rinse the mushrooms thoroughly under cold running water, cut into medium-sized pieces. You can take frozen fresh champignons, in this case, before preparing the soup, they should be thawed. In the photo, the soup is made from fresh mushrooms.

Pour 1.5 liters of water into a saucepan, boil and add chopped mushrooms. Important point- Immerse the mushrooms in boiling water. Salt and pepper with ground white pepper. White pepper has a milder flavor than black pepper, and this makes it very suitable for mushrooms. Fresh champignons in the soup boil quickly, so you need to put the mushrooms into the soup along with the potatoes.

We clean the onion from the husk and cut into thin half rings. Wash the carrots and cut into thin strips. Add two tablespoons to a heavy bottomed pan. olive oil the first pressing, and over low heat, bring the carrots with onions until half cooked.

Three large potatoes, peeled and cut into small cubes. Add to the pan with mushrooms, cook for 10 minutes, add fried carrots with onion, Bay leaf and boil for another 10 minutes.

Remove from heat, cover with a large towel, let it brew for three hours. Serve the finished first course should be thickly sprinkled with parsley, you can add a spoonful of fresh sour cream. Place croutons in a bowl nearby.

Let's experiment!

Fresh champignons can also be used to make excellent mushroom puree soup. How to cook it? To do this, mushrooms must be boiled together with potatoes, and finely chopped onions and carrots should be fried in sunflower oil until fully cooked. Place in blender bowl boiled mushrooms with potatoes, add fried onions and carrots, bring with a blender to a homogeneous consistency, if necessary, adding a thin stream of broth in which mushrooms and potatoes were cooked. Put the resulting mixture on fire, bring to a boil, reduce the temperature and then simmer for 5 minutes. Serve with parsley, sour cream and breadcrumbs.

In a slow cooker, fresh mushroom soup is quick and easy to prepare. Put diced mushrooms with potatoes and chopped onions with carrots in a multicooker bowl. Pour one and a half liters of water, salt and pepper with white ground pepper. Set the soup program for 20 minutes.

Surely, you will also like creamy mushroom soup made from fresh champignons. According to the recipe, one and a half liters of non-fat cream is added to the pan and cooked further according to the above recipe. Creamy mushroom soup from fresh champignons can also be made in the form of mashed potatoes: cook the champignons with potatoes, grated carrots and chopped onions, put the ingredients into the blender bowl, bring to a homogeneous consistency, gradually pouring the cream in a thin stream. Pour the resulting creamy puree soup into a saucepan, bring to a boil and serve hot with crackers and herbs.

Mushroom soup from champignons can be prepared without potatoes, this will reduce the calorie content of the soup. Increase the amount of mushrooms and boil them with carrots and onions. If the carrots and onions are not pre-fried, then the dish will become even less high-calorie.

There are a lot of recipes for soup with fresh champignons. Choose, experiment, cook what you really like.

Prepare delicious soups at home. Bon appetit!

Champignons have always been considered the most delicious and fragrant mushrooms that are easy to cook. You can cook a lot of dishes from these mushrooms, but soups are especially popular among connoisseurs of champignons.

In addition to the fact that mushrooms easily release their flavor into the broth, they also retain their usefulness in soups.

Mushrooms contain biologically active substances and amino acids. In addition, they are dietary product , because 100 g of these mushrooms contains 25 kcal. But, nevertheless, champignons are considered nutritious mushrooms due to their fibers and proteins.

Mushroom soups are prepared not only with ordinary water, but also with vegetable, meat and chicken broths. Of these mushrooms, including the preparation of puree soup, which is boiled in milk, sour cream or cream.

Mushroom soup from champignons - general principles of preparation

Do not wash the mushrooms too thoroughly before cooking, otherwise the soup will turn out to be less aromatic.

Cut the mushrooms into slices so that they look beautiful in the soup.

Add potatoes to soup if desired.

If you are making soup dried mushrooms then soak them in water for two hours in advance. Do not pour out the resulting broth, but add it to the soup.

Add shrimp, spinach, and beans to mushroom soups if desired.

Mushroom mushroom soup - a classic recipe

Ingredients:

390 g of champignons;

One bow;

Two potatoes;

A clove of young garlic;

A liter of fatty chicken broth;

Two tablespoons of refined sunflower oil;

Dried greens.

Cooking method:

1. Put the mushrooms in a colander and rinse, let the water drain. Cut clean mushrooms into layers, cutting off any dark spots.

2. Peel the potatoes by removing the eyes from the roots. Wash them and cut into sticks.

3. Peel and finely chop the onion and garlic. Mix the garlic with the required amount of salt.

4. Add refined sunflower oil to a hot frying pan and fry the chopped onion on it. Then add the mushrooms and fry for eight minutes. Then mix mushrooms and onions with garlic dressing.

5. Boil the finished chicken broth and dip the potatoes and fried mushrooms into it.

6. Add pepper to the soup with dried herbs and cook for 35 minutes. The soup is ready when the potatoes are soft.

7. Serve the soup while warm, along with half a boiled egg.

Mushroom and carrot soup

Ingredients:

510 g mushrooms;

2 potatoes;

Two handfuls of horns;

One onion;

One large carrot;

Vegetable oil;

Dill and parsley (one branch each).

Cooking method:

1. Rinse fresh champignons under running water from sand. If there are dark spots, then cut them off.

2. Cut the mushrooms randomly.

3. Put the mushrooms in a saucepan, salt and pour over with water. Boil 9 minutes. Transfer the cooked mushrooms to a colander.

4. Cut off the growths from the potatoes and peel them with a special knife. Cut the root vegetable into small cubes.

5. Rinse and peel carrots. Then grind with a grater.

6. Chop the peeled onion into cubes.

7. Rinse and shake fresh dill and parsley. Chop the herbs with a sharp kitchen knife.

8. Dip the potatoes in the broth left from the mushrooms and cook for several minutes.

9. While the potatoes are cooking, prepare the roast. Dip carrots and onions in a frying pan heated with oil and fry for 4 minutes. Next, add boiled mushrooms to the pan and simmer for 6 minutes.

10. Transfer the finished frying to the broth along with pepper and herbs. Add more salt to the soup if needed.

11. Bring the broth to a boil and add the horns. Boil until all ingredients are ready.

12. Leave the finished soup with the lid closed for 13 minutes.

13. Serve champignon and carrot soup as a main course with sour cream.

Mushroom soup from champignons in a slow cooker

Ingredients:

280 g of champignons;

One carrot and onion;

Four potatoes;

Parsley;

Refined oil;

Two green onions.

Cooking method:

1. Rinse the mushrooms under warm water and place on a cutting board.

2. Clean the mushrooms from coarsened places.

3. Peel the carrots and onions, rinse with water, transfer to a cutting board and chop randomly.

4. Peel the potatoes with a vegetable cutter and rinse under water. Transfer the vegetable to a cutting board and cut into strips.

5. Wash the parsley and chop finely with a knife.

6. Rinse green onions and chop into circles.

7. Pour a little vegetable oil into the multicooker pan and set the “Frying” mode. Put the sliced ​​mushrooms into the preheated bowl and cook for 11 minutes.

8. A little later, add onion to the mushrooms and fry for a few more minutes. Then put the carrots in the multicooker bowl and cook all the ingredients until golden brown.

9. After that, put the potatoes in the technique and fill with water so as to cover all the ingredients with it.

10. Close the lid of the equipment and set the "Soup" mode. Boil the dish for one hour.

11. After the signal, add to the soup green onion and parsley. Let the soup brew for another 9 minutes.

12. Serve the dish with slices of brown bread.

Mushroom soup with vermicelli and champignons

Ingredients:

325 g of champignons;

Two carrots;

A glass of gossamer vermicelli;

Sunflower oil;

2.5 liters of purified water.

Cooking method:

1. Peel the carrots and rinse with warm water. Cut the vegetable into flowers. To do this, make a few grooves along the carrot and cut it into circles.

2. Remove the husk from the bulb and cut off the unnecessary ends. Cut the vegetable into cubes. The smaller they are, the better.

3. Cut off the browning of the mushrooms and rinse the mushrooms. Cut the component into slices.

4. Turn on the stove to medium heat and heat the oil in a frying pan. Dip the mushrooms there and fry for 12 minutes. Transfer the finished ingredient to a separate plate.

5. In the same pan, add oil again. Fry the onion and carrot on it until tender.

6. Bring water to a boil in a saucepan and pour in all the fried ingredients.

7. Mix everything and add seasonings. Boil for about 14-16 minutes.

8. Then add to mushroom soup pasta and cook until the vermicelli is steamed.

9. Serve hot soup, garnishing it with fresh herbs and a spoonful of mayonnaise.

Mushroom soup with champignons and chicken

Ingredients:

One chicken breast;

330 g of champignons;

One onion and carrot;

five potatoes;

Bay leaf;

ground pepper;

Two liters of water;

Parsley;

Vegetable oil.

Cooking method:

1. Take a fresh chicken fillet and wash it. Pat dry with a towel and place on a cutting board. Remove unnecessary film and excess fat from the breast.

2. Send the chicken to the pan, add water and salt. Bring the broth to a boil and remove the resulting foam. Reduce the fire and cook for half an hour.

3. Using another knife, peel the onion, potatoes and carrots. Remove mushroom roots. Rinse all these products.

4. Cut the potatoes into slices. Chop the onion into quarters. Chop carrots into long strips.

5. Divide each mushroom into five parts. Finely chop the greens.

6. Pour a little vegetable oil into the pan, heat it up and lower the onion to it. Saute until translucent and add mushrooms. Cook together for another 17 minutes.

7. Remove the finished chicken from the broth with a slotted spoon and cool. Instead, send the potatoes to the pan and cook until tender.

8. Cut the cooled chicken in any shape and add to the potatoes.

9. After a few minutes, add carrots and champignons fried with onions to the same place.

10. Season the soup with pepper, bay leaf and salt. Boil for a quarter of an hour.

11. Add any greens to the finished soup and insist for three minutes.

12. Serve soup with pickles, vegetable salads and croutons.

Mushroom soup with champignons

Ingredients:

185 g of champignons;

Salt;

One leek;

Three stalks of celery;

One onion;

65 g butter;

Three spoons of sifted flour;

370 ml cream 15% fat;

One chicken cube "Maggi"

550 ml of water.

Cooking method:

1. Peel the onions. Cut off the roots of the leeks. All, together with celery, rinse and dry.

2. Cut off excess mushrooms and rinse.

3. Put all the ingredients one by one on a cutting board and chop. Mushrooms - in layers, the rest is all in cubes.

4. Put in a saucepan butter and melt. Then throw in the onion cubes and simmer until transparent.

5. Add the celery, mushrooms and leek to the cooked onions. Simmer for 6 minutes.

6. Mash the Maggi cube in a separate plate and add it to the pan.

7. After a couple of minutes, dip the wheat flour in the same place and mix so that there are no lumps.

8. Next, pour the cream mixed with water, salt and ground pepper into the pan. Mix everything again and cook for no more than half an hour.

9. Cool the finished soup by half, and pour into the blender bowl. Mix everything at the highest speed.

10. Pour the resulting puree back into the pan, bring to a boil, turn off the stove and leave the soup alone for five minutes.

11. Serve the dish, pouring it into plates and decorating with breadcrumbs from white bread.

Mushroom mushroom soup with cheese

Ingredients:

425 g portobello champignons;

25 g butter;

Half a spoonful of nutmeg;

Two processed cheeses;

45 ml cream;

Two liters of water.

Cooking method:

1. Rinse the mushrooms and transfer to the board. Separate their hats from their legs.

2. Remove all excess from the onion and cut it into slices.

3. Put the mushroom legs in a saucepan and cover with running water. As soon as the water begins to boil, salt it and cook on low heat for forty minutes.

4. Strain the prepared broth, and cut the legs, dip into it again.

5. Fry the chopped mushroom caps in butter in a pan. A little later, add the onion and cook together for another 16 minutes. Remove a small part of the frying in a separate bowl, and transfer the rest to the pan to the legs. Boil 15 minutes.

6. Add cream to the pan and boil the soup with them for a couple more minutes.

7. Turn the resulting mass into a puree. You can do this with a blender.

8. Put the pot back on the fire. Add salt, reserved mushrooms, pepper, chopped processed cheese and nutmeg.

9. Boil the soup until the cheese has melted.

10. Serve the finished dinner, decorating with sprigs of any greenery.

11. Also, for beauty, put onion circles in bowls of soup.

Mushroom soup with mushrooms and buckwheat

Ingredients:

Four large champignons;

seasonings;

Three handfuls of buckwheat;

Carrot;

Tomato;

Two potato tubers;

Vegetable oil;

Cooking method:

1. Finely chop the onion and garlic and fry them in oil.

2. Cut the carrots into half circles and add it to the garlic and onions.

3. Put washed and chopped champignons there.

4. Rinse and peel the tomato. Then grate it on a grater and add to the vegetables.

5. Pour into vegetable mixture hot water and bring the soup to a boil. Then dip the potatoes and seasonings into the broth. Cook vegetables with mushrooms for 20 minutes.

6. Sort the buckwheat, rinse and pour into the soup. Cook until buckwheat is ready.

7. Pour the soup and add to the bowls canned corn.

8. Serve soup with buckwheat along with bread.

Champignon Mushroom Soup - Tricks and Useful Tips

The soup is much richer with chicken broth than with water.

Instead of sunflower oil, if desired, use butter.

If you add regular processed cheese to the soup, it will turn out much more appetizing.

Add any dried herbs and spices that are suitable for mushroom dishes to soups.

Do not overcook the soup so that the mushrooms do not become tough.

20 years ago, mushroom soup was eaten only in autumn, the season because it was mushroom. And today, fresh champignons can be bought all year round in almost any store. These mushrooms are very popular with housewives, they prepare both first courses and second courses, and bake pies. For pickling, you should choose small mushrooms, stuffing - large ones, and fresh medium-sized champignons are perfect for soups.

When choosing mushrooms for mushroom soup from fresh champignons, pay attention to the absence of dark spots, the surface of the cap should be matte and velvety. To the touch, fresh champignons are dense and elastic. The cut line can tell a lot about the freshness of mushrooms. There should be no voids in the leg. Fresh champignons have a pronounced delicious mushroom smell. Mushrooms are a very satisfying product that contains only 30 kcal per 100 grams. Therefore, you can eat them without fear for the size of the waist. So, consider how to cook soup with fresh champignons.

Ingredients (for 4 servings):

• Fresh champignons 500 gr.,
• Salt,
• White ground pepper,
• Onion 1 pc.,
• Carrot 1 pc.,
• Olive oil 2 tablespoons,
• Potatoes 3 pcs.,
• Bay leaf.

For submission:

• Parsley,
• crackers,
• Sour cream.

Cooking steps

Rinse the mushrooms thoroughly under cold running water, cut into medium-sized pieces. You can take frozen fresh champignons, in this case, before preparing the soup, they should be thawed. In the photo, the soup is made from fresh mushrooms.

Pour 1.5 liters of water into a saucepan, boil and add chopped mushrooms. An important point - we lower the mushrooms into boiling water. Salt and pepper with ground white pepper. White pepper has a milder flavor than black pepper, and this makes it very suitable for mushrooms. Fresh champignons in the soup boil quickly, so you need to put the mushrooms into the soup along with the potatoes.

We clean the onion from the husk and cut into thin half rings. Wash the carrots and cut into thin strips. In a heavy-bottomed pan, add two tablespoons of extra virgin olive oil, and over low heat, bring the carrots and onions to half-cooked.

Three large potatoes, peeled and cut into small cubes. Add to the pan with mushrooms, cook for 10 minutes, add fried carrots with onions, bay leaf and boil for another 10 minutes.

Remove from heat, cover with a large towel, let it brew for three hours. Serve the finished first course should be thickly sprinkled with parsley, you can add a spoonful of fresh sour cream. Place croutons in a bowl nearby.

Let's experiment!

Fresh champignons can also be used to make excellent mushroom puree soup. How to cook it? To do this, mushrooms must be boiled together with potatoes, and finely chopped onions and carrots should be fried in sunflower oil until fully cooked. Put the boiled mushrooms with potatoes into the blender bowl, add the fried onions and carrots, bring the blender to a homogeneous consistency, if necessary adding the broth in which the mushrooms and potatoes were cooked in a thin stream. Put the resulting mixture on fire, bring to a boil, reduce the temperature and then simmer for 5 minutes. Serve with parsley, sour cream and breadcrumbs.

In a slow cooker, fresh mushroom soup is quick and easy to prepare. Put diced mushrooms with potatoes and chopped onions with carrots in a multicooker bowl. Pour one and a half liters of water, salt and pepper with white ground pepper. Set the soup program for 20 minutes.

Surely, you will also like creamy mushroom soup made from fresh champignons. According to the recipe, one and a half liters of non-fat cream is added to the pan and cooked further according to the above recipe. Creamy mushroom soup from fresh champignons can also be made in the form of mashed potatoes: cook the champignons with potatoes, grated carrots and chopped onions, put the ingredients into the blender bowl, bring to a homogeneous consistency, gradually pouring the cream in a thin stream. Pour the resulting creamy puree soup into a saucepan, bring to a boil and serve hot with crackers and herbs.

Mushroom soup from champignons can be prepared without potatoes, this will reduce the calorie content of the soup. Increase the amount of mushrooms and boil them with carrots and onions. If the carrots and onions are not pre-fried, then the dish will become even less high-calorie.

There are a lot of recipes for soup with fresh champignons. Choose, experiment, cook what you really like.

Prepare delicious soups at home. Bon appetit!

The advantages of this recipe include the fact that all components can be bought at any grocery store, low cost (about 100 rubles), speed of preparation (about an hour) and the fact that a person can cook it even with minimal cooking experience. And you will like the result, believe me!

So, we need:

500 g. champignons, 2.5 l. water, 100 g onions, 150 g carrots, 400 g potatoes, 100 g butter or margarine, 4 pcs. bouillon cubes (chicken flavor), sour cream, green parsley, salt to taste.

Naturally, instead of champignons, you can use any fresh edible mushrooms, just champignons are sold everywhere and are guaranteed to be harmless.

Wash mushrooms thoroughly. Cut into slices about 5 mm thick, if the mushrooms are large, pre-cut into 2 or 4 parts.

Put water on the stove, put chopped mushrooms into it. When mushrooms are placed in a pot, it may seem like there are too many of them for this amount of water. Mushrooms will boil down, everything will be fine. Bring to a boil, cook for about 20 minutes.

While the mushrooms are cooking, peel the potatoes, carrots and onions.

Cut the potatoes into slices, finely chop the onion, and grate the carrots on a coarse grater.

Put on a frying pan 50-60 gr. butter or margarine, heat up. Remove the mushrooms from the pan with a slotted spoon and transfer to the pan. Place potatoes and bouillon cubes in a saucepan. Fry the mushrooms until golden brown.

Transfer the mushrooms back to the pot. Add butter or margarine to the pan and fry the onion and carrot until golden brown. Salt the soup.

As soon as the onions and carrots are sufficiently fried, transfer them to the pan. By this time, the potatoes in the soup should already be cooked. Eat with green parsley and sour cream.

BON APPETIT!

Champignon is one of the most easily accessible mushrooms in our time. In order for him to be in the rows of products on the shelf of the refrigerator, you do not need to run through the woods in search of him - just walk to the nearest store. It is inexpensive, however, this does not affect its qualities in any way. Champignon has a rather pleasant taste, which has influenced its widespread use in all kinds of dishes. Unfortunately, neither the video nor the photo conveys the aroma that appears as soon as we start cutting the mushrooms.

We offer a whole selection of simple step-by-step recipes for the most delicious first dishes with the addition of this mushroom, which greatly diversify the daily menu. You can cook stew in a saucepan or in a slow cooker. In the latter case, it is customary to fry vegetables directly in the bowl of the appliance, that is, a minimum of dishes are involved.

classic champignon soup recipe

In order to cook this lean, but tasty soup You don't have to be a culinary maestro. It consists of quite affordable components and is suitable for both daily use and for a vegetarian diet.

Ingredients

Servings: - +

• fresh champignons200 g
• medium potatoes4 things.
• onion 2 pcs.
• sour cream 20% fat200 g
• wheat flour 2 tbsp
• sunflower oil2-3 tbsp
• salt to taste
• water 2 l
• black pepper (freshly ground) taste
• greens (any) 1 bunch

per serving

Calories: 69 kcal

Proteins: 2 g

Fats: 3.7 g

Carbohydrates: 7 g

30 min. Video recipe Print

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Advice: To achieve a creamier taste when frying onions, you can add a small piece of quality cow butter to the pan.

Recipe for classic champignon soup with meatballs

A great way to cope with the feeling of hunger is to taste a bowl of fragrant mushroom soup. But this time we suggest you make not a vegetarian dish, but add meatballs to it. It is best if you prepare homemade minced meat by mincing beef or pork, depending on your preference, or by combining them together.

Servings: 13

Time for preparing: 1 hour

The energy value

• calorie content - 67.3 kcal;
• proteins - 5.3 g;
• fats - 2.8 g;
• carbohydrates - 5.2 g.

Ingredients

• minced beef - 300 g;
• potatoes - 300 g;
• medium carrot - 1 pc.;
• onion - 1 pc.;
• fresh champignons - 200 g;
• sunflower oil - 35 g;
• spices - to taste;
• salt - to taste;
• water - 2.5 liters.

Step by step cooking

1. The first step is to prepare the vegetables. Clean them and cut them. Potatoes and onions in cubes, carrots in the form of circles, mushrooms in plates.
2. Pour water into a saucepan and let it boil. At this time, prepare the meat balls, and when bubbles appear on the surface of the liquid, throw them into the dishes.
3. Let the meatballs cook a little, no more than 20 minutes. This time will be enough for the formation of a rich broth. Then load the potatoes.
4. Heat a little vegetable oil in a frying pan and saute vegetables with mushrooms in it. It is necessary to fry the dressing until a golden “blush” appears.
5. Add the fried potatoes to the pot and cook the soup until the potatoes are fully cooked, remembering to salt and season to your taste.

Advice: so that the minced meat does not stick when sculpting meatballs, stock up on a bowl of water in which you rinse your hands from time to time.

Brussels champignon soup recipe

Highly light dish, which is distinguished by its delicate texture, will undoubtedly appeal to lovers of cream soups, which, moreover, does not require a long stay near the stove.

Servings: 7

Time for preparing: 45 minutes

The energy value

• calorie content - 82.6 kcal;
• proteins - 4 g;
• fats - 6.1 g;
• carbohydrates - 3 g.

Ingredients

• champignons - 500 g;
• onion - 2 pcs.;
• cream - 200 ml;
• flour - 1 tbsp;
• vegetable broth - 1 l;
• butter - 50 g;
• salt - to taste;
• freshly ground pepper - to taste;
• green onions - a few feathers;
• chicken eggs - 2 pcs.

Step by step cooking

1. Boil hard-boiled eggs in advance for ten minutes from the moment of boiling. Then place them in cool water to cool and remove the shell.
2. Grind the mushrooms in a meat grinder, after washing and cleaning.
3. Melt the butter in a frying pan and throw in the finely chopped onion. Sweat a little, and then add the mushroom mass. Fry for 10 minutes and add flour, mix everything well. Salt, pepper.
4. Pour in the broth and cook until the mushrooms are fully cooked. Add cream at the end.
5. Garnish with finely chopped green onions and half an egg.

Recipe for champignon soup with peas

Lenten soup with light cheese notes - good idea for menu variety. Instead of peas, you can take beans, it will turn out no less tasty.

Servings: 11

Time for preparing: 45 minutes

The energy value

• calorie content - 105 kcal;
• proteins - 9.2 g;
• fats - 2.9 g;
• carbohydrates - 10.5 g.

Ingredients

• peas - 180 g;
• champignons - 250 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• garlic cloves - 2 pcs.;
• processed cheese - 200 g;
• butter - 50 g;
• salt - to taste;
• parsley (greens) - to taste.

Step by step cooking

1. Soak the peas for at least 3 hours. This will ensure a fairly quick digestion. Otherwise, the dish may be spoiled due to hard peas getting into it. On average, for given quantity you will need about 1.5 liters of water. Then boil until done.
2. Peel carrots with onions and mushrooms. Grind. Finely chop the onion, grate the root crop with large holes, and cut the mushrooms into slices. Do the same with garlic.
3. Heat the oil in a frying pan and fry the prepared ingredients, adding one part of the cheese to them (pre-cut into small cubes with a wet knife).
4. Add the roast, along with the rest of the cheese, to the pot with the peas about ¼ hour before the end of cooking, and then use a blender to turn the stew into a puree. Salt and add ground pepper. Serve sprinkled with herbs soup.

Advice: for a richer taste and aroma, you can add quite a bit of dried mushrooms to the dish, literally 20 grams, which should be pre-soaked.

Recipe for champignon soup with noodles and chicken

It's no secret how harmoniously mushrooms are combined with chicken. We suggest you make a soup based on this tandem by adding noodles to it. You can use any cereal. Buckwheat, rice or barley is perfect.

Servings: 19

Time for preparing: 1 hour 15 minutes

The energy value

• calorie content - 106.1 kcal;
• proteins - 13.8 g;
• fats - 0.7 g;
• carbohydrates - 10.9 g.

Ingredients

• chicken - 1 kg;
• carrots - 1 pc.;
• potatoes - 3 large tubers;
• onion - 1 pc.;
• champignons - 200 g;
• noodles - to taste;
• lavrushka - 2 leaves;
• black pepper - to taste;
• sunflower oil - 50 ml.

Step by step cooking

1. In a large saucepan, make the chicken broth by boiling the bird until it's done. Then take apart the meat. Pieces can be both small and quite large with bones. This is already a matter of taste. Some families like to savor meat straight from the bone.
2. Peel the potatoes, cut them and send them to the hot broth.
3. Prepare the roast. For this, on a hot vegetable oil sauté the onion and carrot mixture first, and then add the mushrooms to it. Transfer everything to a saucepan.
4. Salt, throw lavrushka and other spices.
5. When potatoes are tender, add noodles of your choice (depending on how thick your soups are) and turn off the burner. Let stand under the lid. Serve with sour cream.

Advice: if you like everything spicy, add a small piece of chili pepper in the middle of cooking. This will give an interesting flavor and make the first dish spicy.

Soup recipe with champignons, cauliflower and zucchini

Interesting improvisation on a theme vegetable soups with an emphasis on forest notes of mushrooms will certainly amaze with its magnificence and simplicity.

Servings: 12

Time for preparing: 35 minutes

The energy value

• calorie content - 35.5 kcal;
• proteins - 1.8 g;
• fats - 0.3 g;
• carbohydrates - 6.5 g.

Ingredients

• cauliflower - 200 g;
• champignons - 200 g;
• large potatoes - 3 pcs.;
• zucchini - 300 g;
• onion - 1 pc.;
• carrot - 1 pc.;
• hot pepper - 10 g;
• salt - to taste;
• spices (turmeric, peppers, paprika) - to taste;
• laurel leaf - 1 pc.;
• sunflower oil - 50 ml;
• any greens - 1 small bunch.

Step by step cooking

1. Sauté finely diced onion in a small amount of non-deodorized oil until lightly browned, mixed with a few rings hot pepper. You can do this directly in the pan, or in the pan.
2. Add sliced ​​mushrooms.
3. Peel the zucchini from the skin and seeds, chop in the form of straws and send to fry. Then add grated carrots. She and turmeric will give a beautiful yellowish tint. Pour spices (how much - decide for yourself) and mix thoroughly.
4. Now it's the turn of the potatoes. Peeled and cut into medium-sized cubes, throw into a saucepan and pour boiling water.
5. Boil the soup until the potatoes are half cooked and add the cabbage sorted into small inflorescences. Salt to taste and put a leaf of parsley.

Features of cooking with champignons from a can

If in the nearest store there were no fresh mushrooms, then go to the counter with canned food. There you will always find canned champignons, which are no worse than fresh ones. palatability. The only thing is that before adding to the soup, it is necessary to drain the liquid from them and, if they were used whole in a jar, cut them.

Cooking with turkey, beef

You can also prepare any of the above soups based on meat, and its appearance varies purely according to your preferences. It can be anything from turkey to beef. The only difference will be the time it takes to cook. And if turkey or chicken are cooked for a relatively short time, then in the case of beef, the time can increase up to 2 hours. With dietary meats, stew is occasionally allowed even with diabetes.

Soup with champignons is suitable for every day and for a holiday in the form of cream soup or cappuccino. This is a dish not to be missed. It deserves to be a frequent guest of the table, especially if you are striving for variety. Bon appetit!

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