Mushroom mushroom soup - recipe. Fresh mushroom soup

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 the butter in a saucepan 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 greens.

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.

Cooking champignon soup in the home kitchen is a pleasure. The dish turns out rich and appetizing. It is especially pleasant that it can be prepared without regard to the season, because we do not experience a shortage of champignons. In summer, you can cook a light cold soup, and in winter, a thick, rich soup will warm and please us. Everything is very simple - light broth, slightly fried mushrooms and elementary vegetables - the soup is prepared quickly.

Mushroom soup - food preparation

We won’t be able to try champignons in the store, so the determining criteria for choosing them will be appearance and smell. First, try to touch - they should be strong and elastic. Fresh mushrooms have a characteristic mushroom smell, a smooth matte cap of white or cream color. Not fresh mushrooms with obvious damage, smells of decay and mold, bruises and gray spots, it is better not to buy.

Do not store fresh mushrooms for a long time. Recycle them right away or they can build up toxins that can cause indigestion or poisoning. Simple Rules security leave us only 2-3 days to store them. You do not need to wash them in advance, it is better to put them in a paper bag or just wrap them in paper. Using Plastic container do not close the lid tightly.

Mushroom soup - best recipes

Recipe 1: mushroom soup with chicken broth

This easy soup takes less than an hour to make. Chopped mushrooms remain beautiful and appetizing. Compared to forest mushrooms, champignons are fresh and tasteless. Sauteing from onions and carrots and spices helps to express their taste more strongly. A large amount of greens will decorate any soup, and even more so mushroom.

Ingredients: mushrooms (champignons, 500 grams), butter (90 grams), onions (2 pcs.), Cream (half a glass), garlic (1 clove), flour (2 tablespoons), chicken broth (1 liter), Bay leaf, salt.

Cooking method

Soak the mushrooms in water for 5 minutes to easily remove dirt from them. Cut in half and then into thin slices. Saute mushrooms for vegetable oil in a heated frying pan with a lid. Peel and grate the carrots on a coarse grater. Add to skillet, stir. We also add onion, cut into half rings. Salt, mix, leave for 15 minutes. Put the contents of the pan into the boiling broth. If the broth was cooked on chicken meat, separate the boiled meat from the bones, cut into small cubes and also add to the soup. In portioned plates, put a spoonful of sour cream and a slide of finely chopped green onions.

Recipe 2: Soup with champignons and cream

Surely this is the easiest soup recipe, cooked just on the water. To enhance the taste, we use low-fat cream and ghee.

Ingredients: fresh champignons (400 grams), melted butter (1 spoon), cream (half a glass), green onion, flour (1 spoon), salt.

Cooking method

Mushrooms pierce, cut into slices, boil in salt water, strain the resulting broth. Fry the flour in a pan until Brown color, pour in the cream, warm the mushrooms over low heat. Put everything in the broth, add cream, boil. Add garlic and herbs to the finished soup if desired. Green onions harmonize best with mushrooms.

Recipe 3: Soup with champignons and cheese

A delicate taste of soup with champignons can be obtained by adding just one or two bags of processed cheese. It enhances the taste of fried champignons and gives soup easy creamy aroma.

Ingredients: mushrooms (300 grams), potatoes (300 gr.), chicken fillet (200 gr.), soft processed cheese (two Druzhba processed cheeses are perfect), onion, salt, pepper.

Cooking method

Pour the chicken fillet with 1.3-1.5 liters of salted water, boil from the moment of boiling for 20 minutes. Finely chop the onion, grate the carrots, cut the potatoes into cubes. We take out the fillet from the broth and also cut it into small cubes. In a frying pan, fry the onions and carrots in butter, add the mushrooms and simmer them under the lid. Put the potatoes in the broth and cook for 15 minutes, then add the mushroom mixture and chopped fillet pieces. Cook for 10 minutes after adding the processed cheese. Pepper well and serve hot.

Recipe 3: Soup with Meatballs and Mushrooms

If you are limited in time, stock up on minced meat. Soup with meatballs and champignons can be prepared in just 40 minutes, while it will be rich, appetizing and tasty. If you like soup with processed cheese, it will take another 10 minutes to dissolve the cheese. Well if you put a large number of leek, especially its juicy white part. A pinch of basil and nutmeg will add some zest, as if you've decided to dine at a fine dining restaurant.

Ingredients: chopped meat: beef (400 grams), soft cheese (200 grams), onions (100 grams), carrots, mushrooms (200 grams), basil, celery root, nutmeg, chili pepper, bay leaf and ground pepper, garlic, salt, parsley , vegetable or butter for frying.

Cooking method

Prepare meatballs - mince meat and onion, add basil, nutmeg, chili. Form meatballs from homogeneous minced meat, boil them in salted water for 30 minutes and remove them from the pan with a slotted spoon. We rub the carrots on a coarse grater, cut the onion and peeled celery root into rings. Pass the garlic through a press. Cut mushrooms into slices. In a frying pan, fry onions, carrots and celery in oil, add mushrooms and simmer for 15 minutes. Put the potatoes, cheese into the boiling broth, cook for 10 minutes, then combine with all the remaining ingredients. Boil for 5 minutes - and the soup is ready! Let it brew a little - 10 minutes is enough, just enough time to set the dinner table. Don't forget to chop the parsley or dill!

To prepare soup, you can take any broth, especially soup with meatballs. Mushrooms need to cook for about 25 minutes, and meatballs cook faster. Feel free to combine time - after 15 minutes of cooking mushrooms, send meatballs to the pan. Various fillings are added according to the properties of cereals or flour products. For example, gossamer vermicelli is laid on the very last stage, about three minutes before the end of cooking, rice and buckwheat for 20 minutes. Processed cheese dissolves in 10 minutes, and ordinary Russian or Dutch cheese can be put into the soup 5 minutes before the soup is cooked. Mushrooms love different spices, you can experiment with them at least every day.

Cook fast and let your dishes be delicious!

Champignons, unlike seasonal mushrooms growing in forests, can be purchased at any time of the year. These foods are great for both everyday cooking and festive dishes. In addition, there is far from one recipe for soups with the addition of such an ingredient. And therefore, this article will be devoted to how to cook a delicious, fragrant and hearty champignon mushroom soup with detailed description process.

Mushrooms such as champignons are often recommended by doctors to be added to the diet of people with a diagnosis diabetes, anemia or atherosclerosis. After all, along with other things, these mushrooms are not only tasty, but also healthy.

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

Mushroom soup can be prepared with the addition of potatoes, tender chicken meat and cheese. Mushrooms in this case will give not only flavor to the dish, but also nutrition.

Excellent with champignons cream soup and puree soup. Such ingredients lend themselves well to grinding with a blender and food processor. For such culinary masterpieces, in addition to mushrooms, cream, herbs and exotic seasonings can be used. As a rule, soup puree is served at the table, or cream soup with fresh herbs and crackers.

How to choose 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, pay attention to the appearance of the product.

When choosing mushrooms, they must be carefully inspected for rotting or mold. It is better that the mushrooms are not packed. That way everyone can see. Products must be:

• elastic;
• no stains;
• with a creamy finish.

Their smell should not be sharp. As a rule, fresh mushrooms are evenly dense, with a matte surface and a pleasant specific smell.

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

Mushroom Soup Recipes

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

Simple soup with mushrooms

This dish, unlike mashed soup 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 tbsp. l. vegetable oil;
• salt;
• for dressing - sour cream and greens.

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. Mushrooms are better with sharp knife chop into thin slices. Next, pour oil into the pan and fry the onion in it for a couple of minutes, after which, add the carrots. When the carrots change color slightly, you can carefully place the mushrooms in the pan. All this should be simmered for 5-10 minutes.

At the same time, boil water in a saucepan. As soon as it boils, immerse the potatoes and boil them for 20 minutes. After that, you can add vegetables fried in oil with mushrooms and add salt 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 dressed with sour cream. Before serving, you can add finely chopped fresh herbs.

French Mushroom Soup

This recipe will be indispensable for lovers of puree soups. The dish is tender. And due to the fact that it is prepared with champignons, such a culinary masterpiece will be even more fragrant and nutritious. To prepare 4 servings of French-style soup-puree 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 st. cream;
• 60-80 gr. butter;
• 2 tbsp. spoons of wheat flour;
• ground black pepper;
• salt;
• fresh herbs (parsley, celery - optional).

To prepare soup-puree (cream soup) with champignons in French, you need to prepare a pan 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 parts to the onion, and simmer the vegetable mixture for about 6-7 minutes.

Then you can add 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 lumps of flour do not form. Now the almost ready puree soup needs to be peppered and salted to taste and put on fire, boil for about 20 minutes.

The recipe for such a dish as cream soup and cream soup provides for the obligatory grinding of 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.

At the end, the resulting puree should be poured back into the pan and brought to a boil, adding cream first. When serving, each serving is sprinkled with finely chopped herbs. Fresh parsley is perfect 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 art. l. vegetable oil;
• salt pepper;
• a bunch of fresh basil (for serving)
• 1-1.2 liters of water.

Cheese cream soup with champignons is prepared with a minimum investment of time. First, put the water on the fire and start chopping vegetables. Potatoes and onions can be cut into small squares, carrots can be grated on a coarse grater, and mushrooms can be chopped into thin slices. When the water boils, it is worth immersing the potatoes in it and you can start frying the vegetables. To do this, saute the onion in vegetable oil for 4-5 minutes, then adding the carrots. When the vegetables change color, you can add mushrooms. All these ingredients must be simmered for another 5-7 minutes. Then, such a mixture of products must be placed in a saucepan with potatoes. Salt, pepper and other seasonings can be added at this stage of the soup preparation.

During cooking, it is necessary to add processed cheese cut into several pieces to the dish. After adding it to the broth, keep the pan on fire for about 3-7 minutes, then pour its contents into the blender bowl for grinding. So we get fragrant and tender cheese cream soup with mushrooms, which has an unsurpassed taste.

Diet first course

For fans of the right lifestyle and people who want to diversify diet menu, we hurry to offer light diet Mushroom cream soup. Such a first dish may well become everyday. Moreover, the recipe for its preparation is not difficult.

The following ingredients are required for its preparation:

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

The recipe for this cream soup initially involves the preparation of vegetable broth from 1 onion, carrot and celery fried in vegetable oil in a pan with oil. These vegetables must be immersed in salted boiling water. While they are cooking, fry the remaining onion with thinly sliced ​​champignons in a pan. The stewing of these products takes, as a rule, about 15 minutes until the mushrooms are completely cooked.

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 to the pan again and brought to a boil, adding a portion of cream.

This puree soup is best served with greens and crackers.

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

Mushrooms, especially grown in greenhouse conditions, are a popular product. AT various forms they can be added to first courses, salads and snacks. Fragrant soup of fresh champignons is the perfect option for a hearty lunch. They are prepared quickly, and the dish turns out incredibly tasty - this is the main advantage of this product.

Secrets of cooking champignons

Before we look at the most popular mushroom first course recipes, let's find out. main question: "How long to cook fresh champignons for soup?".

By the way, novice cooks should know that not only fresh mushrooms are added to the soup. You can diversify the taste of the first course with the help of frozen, fried and pickled champignons. In each case, the taste of the dish will be universal and will conquer your stomachs and hearts from the first spoon.

How long does it take to cook mushrooms? Like two and two, remember the following rules:

• cook fresh champignons until fully cooked for 5-7 minutes;
• frozen product - about half an hour;
• pre-fried champignons - 15 minutes;
• pickled mushrooms - 2-3 minutes.

Mushroom melody first course

Mushroom soup is a universal first course. It turns out incredibly tasty, tender and satisfying. This soup will keep you warm even on the coldest winter day. How to cook soup from fresh champignons? First you need to buy mushrooms and cook broth based on them.

On a note! The remaining mushroom broth can be poured into molds and frozen. Mushroom ice cubes are added to sauces, soup or main courses.

Compound:

• 0.2 kg of fresh champignons;
• 5 pieces. potato tubers;
• 1 carrot;
• 1 head of onion;
• 1 processed cheese;
• a bunch of greens;
• salt and seasonings to taste;
• 2 pcs. laurel leaves;
• refined sunflower oil;
• 4-5 pcs. peppercorns.

Cooking:

Advice! It is better to salt the soup at the very end after adding the melted cheese.

Delicate puree soup

Mushroom soup made from fresh champignons in the form of mashed potatoes is a favorite dish of many of us. Cream or natural yogurt without dyes and flavorings will add a refined taste to the soup. Do not skimp on seasonings and spices. Dried garlic, a mixture of peppers, coriander will give the dish a piquant taste and an unforgettable aroma.

Advice! If you don't have time to make broth, take a semi-finished mushroom-flavored cube and dissolve it in water.

Compound:

• 0.5 kg of fresh champignons;
• 100 g butter;
• 2 tbsp. l. sifted wheat flour;
• 0.6 l mushroom broth;
• 0.2 l cream;
• salt to taste;
• ¼ tsp ground coriander;
• to taste seasonings, spices and herbs.

Cooking:

On a note! If you are using a mushroom cube, then it must be dissolved in warm water.

Advice! You can thoroughly clean the mushroom caps with a soft brush or sponge.

Light mushroom soup

Mushroom soup cooked in chicken broth is very tasty. Use a soup set, ham or thigh to simmer the broth. Less fatty fat will come from chicken breast.

Compound:

• 300 g of chicken meat;
• 0.1 l cream;
• 1-2 pcs. garlic cloves;
• 200 g fresh champignons;
• 1 head of onion;
• a couple of slices of bread;
• 3 liters of water;
• salt and spices - to taste.

Cooking:

Advice! If you use a ham, thigh or drumstick, then the skin can first be seared over the burner. Thanks to this trick, the soup will acquire an exquisite taste.

1. Defrost chicken meat, rinse thoroughly and put in a thick-walled dish.
2. Pour the poultry meat with water and cook the broth after boiling for about 25 minutes.
3. Check the readiness of the meat.
4. Put the boiled poultry meat on a plate, cool and disassemble into fibers.
5. We wash fresh champignons, chop with plates.
6. Peel the onion and cut into small cubes.
7. Fry the mushrooms in refined sunflower oil with onions.
8. Peel the garlic cloves and cut into thin slices.
9. Put the fried mushrooms with onions, garlic cloves, chicken meat into a saucepan with broth.
10. Add cream.
11. While the soup is cooking, we will cut the bread slices into cubes, put them on a baking sheet and put them in the oven.
12. Dry the bread for 10-15 minutes.
13. Serve the soup to the table with crackers.

Advice! Cream should be poured in a thin stream, constantly stirring the broth. This rule must be followed in order to milk product did not turn.

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 mushroom soup recipes 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)
• sweet 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 the 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 minced 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. Enjoy your meal!

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 over 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, greens, ground black pepper to the soup, mix. 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. Cut the bell pepper and 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. Grate fresh ginger not on a fine grater (if there is no fresh one, replace it with dried ground ginger). 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. This is just a gorgeous soup that 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 winter time. 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 a vegetable mixture, 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.