Calorie content: Not specified
Cooking time: Not specified

Champignons, unlike forest mushrooms, do not have a bright taste and aroma. But on the other hand, they do not require preliminary processing, cleaning and cooking. In addition, you can buy these mushrooms at almost any grocery store all year round. And the soup of mushroom champignon soup, the recipe with a photo of the preparation of which I invite you to study now, turns out to be very tasty, satisfying, aromatic and nutritious. Such a first course can also be prepared in Lent if you exclude chicken from the list of ingredients and boil vegetable broth.

Ingredients (per 3 liter saucepan):

- chicken on the bone - 300 g;
- clean water - 2 l;
- champignon mushrooms - 300-400 g;
- potatoes - 200 g;
- carrots - 2 pcs. medium size;
- onions - 2 pcs. medium size;
- vegetable oil - for frying vegetables and mushrooms;
- fresh herbs - a small bunch;
- garlic - 2-3 cloves;
- salt - 1 tbsp. l. (taste);
- ground black pepper - to taste.

Recipe with photo step by step:

1. Cook the broth. For the lean version of the soup, do not use chicken. For the everyday option, you can take both poultry and meat on the bone. Rinse it thoroughly and fill it with cold water. Also put one whole onion and one carrot in a saucepan, after peeling them. Boil the broth after boiling over low heat for 1-1.5 hours, depending on the type and quality of meat or chicken. Also, during cooking, you can add spices - bay leaves, allspice or black pepper, etc. Take out the chicken from the finished broth, cool it a little and separate the meat from the bones. Bones are not needed, and the meat is cut into small pieces or divided into fibers. Take out the boiled vegetables and discard them, they no longer participate in the preparation of the soup.




2. Peel and cut potatoes into small cubes or sticks.




3. Add the potatoes to the broth and place the pot back on the stove. Cook the potatoes over medium heat after simmering for 7 minutes.




4. During this time, peel and cut the carrots into strips. It can be additionally fried in vegetable oil or added to raw soup.






5. I added raw.

By the way, we also recommend cooking for lovers of original tastes, it turns out very satisfying.

6. Also peel and chop the remaining onions.




7. Salt it in a little vegetable oil.




8. While the onions are fried, and the potatoes with carrots are boiling, tackle the main ingredient in mushroom soup - champignons. If there are no soil residues on the mushrooms, quickly rinse them under running water. If the mushrooms are heavily soiled, it is better to peel them. Then cut them into slices.






9. Add to sautéed onions and stir.




10. Fry until golden brown. Finally add chopped garlic, some salt and pepper.




11. Pour the sautéed mushrooms over the almost cooked carrots and potatoes, and add the chopped meat as well. Wash and chop the greens. Pour into soup at the very end of cooking. Do not forget to add salt and spices to the dish to taste.




Serve the soup hot. Here is such a simple photo recipe for mushroom champignon soup, if you wish, you can also add a grated boiled egg or processed cheese to it.

And we also invite you to see how to cook deliciously, published on our website, have been repeatedly tested by our chefs and users. It will not turn out tasteless!

Bon Appetit!

Mushroom soups, due to their vegetable protein content, saturate our body for a long time. This hot dish is easily digested by the stomach and is suitable for anyone on a diet or fasting. We offer you several recipes for making vegetable soups with champignons.

Noodle and Champignon Soup Recipe

Ingredients:

• fresh champignons - 300 g;
• noodles - 100 g;
• carrots - 1 pc.;
• potatoes - 200 g;
• onion - 1 pc.;
• spices to taste;
• water - 2 l;
• vegetable oil.

Preparation

So, we clean all the vegetables in advance and rinse them thoroughly. Then cut the potatoes into cubes, chop the carrots into slices, and chop the onions in half rings. We process the champignons, rinse them and chop them into pieces with a knife. Now put the onions and carrots in a saucepan with heated vegetable oil and sauté a little until soft. Next, pour in water, throw in potatoes and mushrooms. Season the soup with salt, heat to a boil and cook for 15 minutes. Then add and add the spices. Cook until the dish is completely ready, and then fill the soup with chopped fresh herbs and remove from the stove.

Fresh champignon soup recipe

Ingredients:

• champignons - 500 g;
• rice - 50 g;
• onion - 1 pc.;
• potatoes - 2 pcs.;
• parsley greens - 30 g;
• vegetable oil - 2 tbsp. spoons.

Preparation

First, cut fresh and processed mushrooms in half, then chop them with plates and lower them into a deep saucepan. Add a little salt, fill with water and cook for 30 minutes under a lid. While the mushrooms are boiling, finely chop the onion and sauté it in vegetable oil until golden brown. Cut the peeled potatoes into large cubes and throw them into the pan along with the rice. When the vegetables are fully cooked, add the roast and chopped parsley. Salt the soup to taste, cover and cook for 5 minutes, then pour into plates and put on the table.

Champignon cream soup recipe

Ingredients:

• chicken broth - 1 l;
• onion - 2 pcs.;
• butter - 40 g;
• champignons - 500 g;
• flour - 2 tbsp. spoons;
• cream - 200 ml;
• spices.

Preparation

The recipe for chicken mushroom soup is very simple. Process the mushrooms and onions, rinse well and cut into cubes. Fry vegetables in vegetable oil for 15-20 minutes until soft, adding a small pinch of salt and ground black pepper. Then we shift the frying into a blender, add a little, and grind everything until creamy. Next, melt the butter in a saucepan and fry the flour in it, stirring constantly. After that add the chopped mushrooms, pour in the remaining broth and bring the soup to a boil. We boil it for 5-7 minutes, pour in the cream, boil again and remove from heat. Pour the finished dish into plates and serve with croutons or breadcrumbs.

Champignon Cheese Soup Recipe

Ingredients:

Preparation

The recipe for cheese soup - champignon puree will please not only all adults, but also children. Peel the potatoes, cut into small pieces. Grind the processed cheese, put it in a saucepan and fill it completely with water. We put the dishes on low heat and heat until the cheese is completely dissolved. Then add the potatoes and cook until tender, stirring occasionally.

Next, remove the soup from the heat and cool. Peel the onions and mushrooms, chop finely and sauté until golden brown in heated vegetable oil. Cool the finished frying, transfer to a saucepan and beat everything with a blender until smooth. Now add some salt to the dish to taste, put on fire, bring to a boil and immediately pour into plates.

Good afternoon, my dear hostesses! Mushroom soups with potatoes occupy the leading positions in the menus of various restaurants in the world today.

The thing is that such soups turn out to be incredibly tasty, they are less expensive, since they require a minimum of components and, in addition, they are very easy to prepare.

We bring to your attention two of the easiest and fastest ways to prepare first courses of champignons and potatoes.

Champignon soup with potatoes

An inexpensive recipe for a hot first course that's perfect for an everyday menu. Even a schoolboy will be able to cook such a mushroom soup with potatoes and it will take only 30-40 minutes.

It turns out this soup is tasty, satisfying, healthy and rich, even taking into account the fact that it does not contain meat in its composition.

You will need:

• Fresh champignons - 300 or 350 gr.
• raw of any kind (the most delicious is obtained with fruits containing a lot of starch) - 3-4 tubers
• - 1 root vegetable
• One onion (do not substitute green onions)
• Bunch of fresh
• Small beam
• Spices to taste, be sure to ground pepper and salt
• Clean water - 1.5 liters

How to cook:

1. Having prepared all the necessary ingredients, vegetables and herbs should be thoroughly washed, carrots, potatoes, onions and mushrooms should be peeled.

2. Cut the peeled potatoes into small pieces, best of all into cubes and send them to cook over low heat in slightly salted water.

3. While the potatoes are cooking, grate the carrots, finely chop the onions, send these products into a greased pan, sauté for several minutes. At the end of cooking, add salt and pepper to the vegetables.

4. We cut the champignons beautifully into plates, they will give not only taste, but also an aesthetic appearance to the soup. Then we send them to fry a little, for 5-7 minutes in vegetable oil. Frying mushrooms is not necessary, here everyone should be guided by personal taste preferences.

5. We load the crispy mushrooms into the pan to the ready-made potatoes, we continue to cook these products over low heat for five minutes.

6. We send the golden onion with carrots after the mushrooms, mix everything, cover the pan with a lid and cook for five to seven minutes, then turn off the fire, and leave the dish under the lid for another 10 minutes.

7. Pour the finished soup in portions, season with chopped herbs. Serve with croutons, lavash, fresh white or black bread. If you wish, this dish can be seasoned with sour cream.

Calorie content of champignon and potato soup per 100 gr. - 39 kcal

Good appetite!

Recipe for cheese champignon soup with potatoes

The main difference between this soup and the previous one is that it will contain not fresh, but frozen mushrooms, plus cheese.

Thanks to the mouse from the cartoon "Ratatouille", which prepared such a treat, this mushroom soup with potatoes received the second name - "Ratatouille" and it is very much to the taste of all children.

You will need:

• Chicken broth - 1.8 l.
• Frozen champignons - 300-400 gr.
• Fresh potatoes - 4-5 pcs.
• Processed cream curds - 2 pcs.
• One carrot
• Medium one onion
• To taste and (if children do not like greens, you can not add)
• A pinch of ground black pepper and a couple of pinches of salt
• - 2-3 spoons

How to cook:

1. We put the broth to boil. To do this, pour 2 liters of water into a saucepan, salt it a little and send a couple of chicken legs or any other part there to cook, plus throw in a bay leaf. Further, this broth will be used to prepare a hot dish, and the chicken itself can be served as an addition to the soup.

2. Peel and wash carrots, potatoes and onions.

3. Chop the carrots on a grater, chop the onion as small as possible, cut the potatoes into cubes.

4. We throw potatoes into the finished broth, send them to the stove, cook for 15 minutes.

5. While the potatoes are boiling, we take out the mushrooms and let them stand at room temperature, you do not need to completely defrost them, the main thing is that they thaw a little.

6. Finely chop the greens.

7. Cut the cheese into thin rectangles.

8. Fry the carrots and onions in oil in a pan until these products become soft and acquire a beautiful color.

9. We send the fried vegetables to the pot with potatoes, pepper everything, salt to taste, mix.

11. At the last stage of cooking, put each cheese rectangle in turn in a saucepan and constantly stir the food. Cover the soup with a lid and cook for 10 minutes. In this case, every 2-3 minutes you should open the lid and stir the dish so that the processed curds are completely dissolved in it.

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

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

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

Ingredients:

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

Cooking mushroom soup.

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

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

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

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

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

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

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

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

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

Creamy mushroom soup with cream.

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

Ingredients:

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

Preparation:

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

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

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

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

4. Now salt the soup to taste and pour hot water 2 cm above the level of the mushrooms.

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

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

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

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

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

9. For the soup to have a pleasant creamy taste, pour in the warmed cream in a thin stream and stir with a whisk. Super tender mushroom soup is made with cream.

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

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

Mushroom puree soup with frozen forest mushrooms.

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

Ingredients:

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

The recipe for lean mushroom puree soup.

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

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

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

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

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

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

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

Mushroom soup with champignons and melted cheese.

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

Ingredients:

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

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

Preparation:

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

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

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

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

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

6. Finely chop the hot pepper. If you don't like spicy things, you can do without it. Or you can replace it with ground red pepper - on the tip of a knife. Grate fresh ginger not finely (if not fresh, replace with dried ground). Squeeze the garlic through a press.

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

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

Mushroom soup with beans and dumplings.

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

Ingredients:

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

Recipe for making mushroom soup with beans.

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

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

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

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

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

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

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

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

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

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

Vegetable soup with mushrooms.

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

Ingredients:

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

Preparation:

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

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

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

Champignons are nice outwardly rounded mushrooms of white color. They are massively grown in greenhouses and sold in almost every store. The ability to turn into a ready-made dish in 10-15 minutes makes them a real lifesaver for housewives who often host guests or do not have time for homework. Mushrooms are often stewed with onions and potatoes, added to sauces, but the first on their broth turns out to be appetizing and aromatic.

Mushroom champignon soup can be prepared in many ways with a variety of, often unexpected, additions. Knowing the taste preferences of family members, it is easy to choose the most desirable option and include it in the family menu.

Mushroom broth successfully replaces meat broth. Some people like its special scent even more.

Champignon soup is prepared with both vegetables and hearty ingredients like processed cheese, cereals and chicken.

Its relatively simple recipe and mouth-watering result make it a favorite homemade dish. It is customary to serve it with croutons or sprinkle with chopped herbs on top.

Champignons came to Russia from France, where they have been cultivated since the 17th century. These days, these are safe mushrooms that cannot be confused with a poisonous analogue. They are also not subject to the influence of bad ecology, forcing forest mushrooms to accumulate carcinogens in their caps.

Of course, I want to cook a healthy meal for my family, and including mushrooms in the diet is a good decision.

Frying onions, carrots and mushrooms gives the soup a rich taste, and spices add piquancy. The dietary option involves the addition of raw vegetables and mushrooms.

It is preferable to prepare any dish from fresh ingredients. The caps of young champignons are rolled inward (closed). Usually mushrooms and vegetables are cut into equal sized pieces. If the soup needs to be prepared quickly, the vegetables are grated, and the mushrooms are divided into very thin plates.

The mushroom soup will come out thick and give a rich feeling when mashed potatoes. The same can be done with zucchini and celery. When the soup is being prepared for a feast, you should put decorations on top of the plate: green leaves and fried mushrooms or croutons.

The most delicious champignon soup recipes

Mushroom dishes are to the liking of both vegetarians and meat-eaters. The former love it for its satiety, while others love it for its tenderness and creamy taste, since mushrooms are often combined with sour cream, cream or cheeses. At the same time, pepper and other spices will add spice and expressiveness to soup or stir-fry with mushrooms.

Mushroom puree soup is often cooked from fresh mushrooms, although some chefs recommend salted and pickled champignons. It should be noted that previously processed mushrooms will require adjusting the dose of salt and seasonings. It is better for a young hostess to use a standard recipe, and when serving, add a spoonful of sour cream to the soup bowls.

Compound:

• 300 g of young mushrooms;
• 1 onion;
• 2 small carrots;
• 3 medium potatoes;
• 2 tbsp vegetable oil;

The cooking procedure is as follows.

1. Pour 2 liters of water into a saucepan and put peeled and cut potatoes into small pieces.
2. Cook the potatoes until tender, remove them from the water and mash them in mashed potatoes.
3. Saute chopped onions and carrots in butter. After 5 min. put mushrooms cut into 4 plates.
4. Return mashed potatoes to water, add frying, salt, spices and cook for 15-20 minutes.
5. Pour the soup into bowls, add sour cream, garnish with parsley leaves.

With potatoes

This mouth-watering soup is good both on water and chicken broth. It will turn out to be satisfying due to the presence of a large amount of potatoes.

You do not need to turn vegetables into mashed potatoes. On the contrary, it is necessary to make sure that they do not boil, but become soft.

Compound:

• 300 g of young mushrooms and potatoes;
• 1 onion;
• 1 carrot;
• 3 tbsp vegetable oil;
• salt and favorite spices (pepper, bay leaf).

The cooking procedure is as follows.

1. Pour vegetable oil into the bottom of a saucepan and fry chopped onions and carrots on it.
2. After 5-6 minutes. put mushrooms on them and simmer for another 7 minutes.
3. Pour over the roast with water or broth, add the potatoes cut into thin strips and cook for 15-20 minutes. Salt to taste.

Grated hard cheese is also added to the mushroom soup, but with it melted, the dish becomes a delicacy. It is more difficult to grate, so the curds can be put in for 15-20 minutes. into the freezer and remove before cooking to grind.

Compound:

• 300 g of young mushrooms;
• 300 g processed cheese;
• 2 small carrots;
• 3 medium potatoes;
• 2 tbsp vegetable oil;
• 5 sprigs of fresh parsley;
• salt and favorite spices (pepper, bay leaf).

The cooking procedure is as follows.

1. Put mushrooms cut into 4 plates in a frying pan without oil and fry over low heat for 4-5 minutes.
2. Pour vegetable oil into them and add chopped onions. Saute together for about 10 minutes.
3. Put the saucepan on the fire, pour 2 liters of water into it and throw the potatoes cut into small cubes. Cook potatoes until half cooked.
4. Add frying to the soup, and after 3 minutes, stirring occasionally, pour out the chopped curds. Cook for 10-15 minutes.
5. Sprinkle with chopped parsley before serving.

Creamy champignon soup

First courses with cream are often prepared by northern peoples. They spend a lot of time in the cold, so they support their strength with high-calorie fatty foods. The taste of cream soup is unusually delicate. An additional plus is the speed of preparation.

Compound:

• 300 g of young mushrooms;
• 2 onions;
• 2 tbsp wheat flour;
• 25 g butter;
• 3 cloves of garlic;
• 300 ml heavy cream;
• 500 ml chicken broth;
• salt and favorite spices (pepper, bay leaf).

The cooking procedure is as follows.

1. Put the saucepan on the fire, put butter in it and fry chopped onion and garlic on it.
2. After 4-5 minutes. pour flour and mushrooms cut into 4 plates. Fry for 7-9 minutes.
3. Pour the broth and cream into the contents, mix, salt and cook over low heat for another 5 minutes.
4. Place the garlic croutons in the soup bowls.

In the list of products that can always be found in the kitchen, vermicelli will be in the lead. Pasta is added to most types of first courses. Since the vermicelli is cooked very quickly, you should put it in the pot last.

Compound:

• 300 g of young mushrooms;
• 2 onions;
• 2 small carrots;
• 4 medium potatoes;
• 150 g vermicelli;
• 4 tablespoons vegetable oil;
• a bunch of green onions;
• salt and favorite spices (pepper, bay leaf).

The cooking procedure is as follows.

1. Pour 2.5 liters of water into a saucepan and put it on fire. Dip the potatoes cut into thin strips into it and cook until half cooked.
2. Fry chopped carrots and onions in oil, after 5 minutes. put mushrooms cut into plates to them.
3. Add the stir-fry to the soup, cook it for 7 minutes, and then pour in the noodles.
4. Put the chopped onion half a minute until ready.

With Chiken

Chicken broth is delicious on its own. When cooking any components on its basis, it impregnates them and makes them juicier and softer. Champignons are no exception. The smells of mushrooms and chicken do not "argue" either, but merge into a single mouth-watering aroma.

The soup can be made thicker by adding more mushrooms, or by making a broth with individual mushroom pieces.

Compound:

• 300 g of young mushrooms;
• large chicken breast;
• 1 onion;
• 1 carrot;
• 3 medium potatoes;
• 50 g butter;
• salt and favorite spices (pepper, bay leaf).

The cooking procedure is as follows.

1. Boil 2 liters of water and put chicken meat in it. Cook until tender.
2. Melt the butter in a frying pan and fry the chopped onions and carrots in it. After 5 min. put mushrooms cut into plates to them.
3. Remove the chicken from the broth and pour the roast into it. Cut the chicken into small cubes.
4. In 10 minutes. add thinly sliced ​​potatoes to the pan, salt.
5. A minute before it's ready, return the chicken to the soup.

Celery stalks are added to salads and vegetable stews. Paired with zucchini, they create a vegetable broth base. It doesn't matter what you want: puree soup or the usual first. Due to the mushrooms, the dish will be satisfying and suitable for vegetarians or fasting people. A variety of spices are welcome in it.

Compound:

• 300 g of young mushrooms;
• 1 medium zucchini;
• 4 stalks of celery;
• 1 onion;
• 1 tomato;
• 100 ml heavy cream;
• 2 tbsp vegetable oil;
• salt and favorite spices (pepper, bay leaf).

The cooking procedure is as follows.

1. Coarsely chop the onion and celery, fry them for 5-7 minutes. in a greased frying pan.
2. Put the mushroom plates on them and cook for another 10 minutes.
3. Pour 2 liters of water into a saucepan, bring to a boil and put roast and zucchini pieces in it.
4. In 10 minutes. add diced tomato, spices, salt.
5. When the vegetables are tender, puree the soup, pour in the cream and cook for another 2 minutes.

Lean cauliflower soup

Cauliflower is sold year-round. In winter, it is important to strengthen the body and give preference to foods containing vitamins.

In addition, the composition of the soup will appeal to adherents of the idea of ​​combining products of the same color. Almost all of the ingredients in the first course are white.

Compound:

• 300 g of young mushrooms;
• 250 g cauliflower;
• 1 onion;
• 2 small carrots;
• 4 medium potatoes;
• 3 tbsp vegetable oil;
• 2 rings of hot pepper;
• salt and favorite spices (paprika, turmeric, bay leaf).

The cooking procedure is as follows.

1. Pour vegetable oil into a saucepan and fry chopped onions and hot peppers in it.
2. After 4 min. put mushrooms on them and cook for 10 minutes.
3. While stirring, put the potato cubes, grated carrots and zucchini, add spices, salt.
4. When the vegetables are slightly fried, pour 2 liters of water over them and put the cauliflower divided into inflorescences.
5. Cook for another 15-20 minutes.

In recent years, due to the expansion of ties with China, Chinese cuisine products, including rice, are in high demand. Of all the varieties of rice, round grain is the best choice for mushroom soup. It takes 10-12 minutes. acquires softness and will not delay the preparation of the first one.

Compound:

• 0.3 kg of young mushrooms;
• 60 g of rice;
• 50 g butter;
• 1 onion;
• 2 small carrots;
• 2 medium potatoes;
• 20 ml tomato paste;
• salt and favorite spices (pepper, bay leaf).

The cooking procedure is as follows.

1. Pour 1 liter of water into a saucepan and pour the mushrooms cut into plates and washed rice. Cook for 5 minutes.
2. Put oil in a frying pan and fry the grated onions and carrots for 5-6 minutes.
3. Add the stir-fry to the soup pot and add another 1 liter of water.
4. Cut the potatoes into cubes and dip into the soup.
5. Dissolve tomato paste in water and add to a saucepan with other spices, salt. When the rice is tender, the soup is ready.

With pearl barley

Barley is one of the healthiest cereals, but it takes a long time to cook. Given this feature, it is worth carefully observing the cooking time indicated in the recipe, otherwise the rest of the products will fall apart, and the cereals will remain tough.

Several centuries ago, pearl barley was considered a delicacy, but now it has undeservedly lost its former status. She has a pleasant taste and in the finished state the grains really resemble pearls or pearls.

Compound:

• 300 g of young mushrooms;
• 100 g of pearl barley;
• 1 onion;
• 1 carrot;
• 3 medium potatoes;
• 3 tbsp vegetable oil;
• salt and favorite spices (pepper, bay leaf).

The cooking procedure is as follows.

1. Pour the cereal with hot water, drain it after an hour and transfer the slightly swollen barley into a saucepan. Pour 2 liters of water and cook for 30 minutes.
2. In a pan with vegetable oil, fry the grated onions and carrots, after 5 minutes. add champignon plates to them.
3. Cut the potatoes into small cubes and pour into a saucepan, add the frying and spiced salt. Cook for about 15 minutes. until the potatoes are ready.

Conclusion

Champignon mushroom soup is a popular homemade dish. If the hostess brings some "flavor" to its recipe, it will turn into a real delicacy. Even lean soup with the addition of sour cream becomes more delicious. Croutons fried with garlic and salt, cilantro and chicken offal will diversify the usual first course and serve it more elegantly on the table.

Continuing the fashionable theme of healthy eating, it should be noted that in recent years, interest in homemade dishes has increased. Cookbooks and cooking blogs are often looked up online to pick up interesting foods. Mushroom puree soup deserves attention as a nutritious and healthy first.

My name is Julia Jenny Norman and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. I am currently helping to promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positive emotions and give you inspiration. In my free time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or just give you pleasant moments. You need to dream about the beautiful, then it will come true!