Mushroom champignon soup - 10 recipes

Cooking soup with mushrooms for lunch is quite easy and fast. It turns out fragrant, satisfying, and in some cases can also act as a dietary dish. We offer some of the most common and delicious options for making mushroom mushroom soup.

Classic mushroom mushroom soup

For a pound of champignons you will need:

• 2 tbsp. l vegetable oil;
• 2 l of water;
• on a large carrot and onion;
• Lavrushka
• a piece of butter;
• some pepper;
• 20 g sour cream;
• a few twigs of fresh parsley.

Cooking like this:

1. We wash the mushrooms, cut into 4-6 parts, put in a small saucepan with boiled water and boil for a quarter of an hour.
2. Meanwhile, pour more prepared water into the pan and set to boil. Heat oil in a pan and send boiled mushrooms to it.
3. While the water is warming and the mushrooms are being stewed, we will prepare the remaining vegetables. We clean and finely chop the onions and carrots, fry them until soft in sunflower oil. You can don’t fry the last one, but simply put it in the soup 15-20 minutes before the end of cooking, but then the broth will become less rich and will not have a golden hue.
4. We send mushrooms and frying to the broth, mix, put spices and salt. Boil another 10 minutes, then sprinkle with chopped parsley, close the lid and turn off the heat. We insist 10-20 minutes and serve homemade with sour cream.

On a note! The first mushroom broth with champignons can not be drained. This method is used for forest mushrooms, which often absorb harmful substances from the soil. Greenhouse champignons can be immediately transferred to soup water or sautéed with aromatic butter and then added to the broth.

With chicken

Mushroom soup with chicken invariably comes hearty, well-nourishing and invigorating in the winter season.

You can cook it as follows:

• 3 potatoes;
• 1 boneless chicken breast;
• 400 g of champignons;
• small onion head;
• salt pepper;
• 5-7 branches of parsley;
• 1 small carrot;
• 1 bay leaf;
• butter 50 g.

Cooking like this:

1. Rinse the breast and put in a saucepan with water. We put it to boil, immediately add salt to the broth. Periodically remove the foam to maintain the transparency of the broth. When the foam stops forming, add spices and lavrushka.
2. We prepare vegetables, as usual: peel potatoes, carrots and onions, cut potatoes into small cubes, three carrots, chop finely the onions and fry them with carrots in oil.
3. While the Passer is languishing, wash the champignons, cut them into small plates and add to the roasting. Stew for 10 minutes over medium heat.
4. Meanwhile, rinse the herbs and chop.
5. Put the potato cubes into the broth. We take out the breast, cool it a bit, take it apart into pieces, and then return the flesh to the broth.
6. At the same time, spread the frying with mushrooms. Mix well, cook for another 7-10 minutes, add herbs and turn off after a couple of minutes.

We give the soup a little infusion under the lid, and then, lay it on plates.

Cream of champignon cream soup

The most tender champignon cream soup with cream consists of the following list of components:

• 1.5 l of meat broth;
• 500 g of fresh champignons;
• 30 g butter fatty oil;
• 200 g of fresh cream 15-20%;
• 3 garlic cloves;
• 1 onion head;
• 2 tbsp. l flour;
• salt pepper.

We will cook like this:

1. Put the broth on a slow fire to bask. Wash the mushrooms, cut into plates with a thickness of 5-7 mm. Peel the onion and garlic, finely chop and fry in oil until the first signs of a change in the shade of vegetables.
2. After that, put champignons in them and continue cooking until the liquid has completely evaporated from them.
3. Sprinkle with flour, mix, fry for a few more minutes. Then add a couple of glasses of broth, mix. wait for boiling and remove from heat.
4. All put in a blender bowl and work until puree consistency. Then pour in the remaining broth, salt and pepper, continue the process of whipping for a couple of minutes.
5. Put the soup puree back into the saucepan, which previously had the broth. Pour in the cream, mix, slowly boil and boil for 10 minutes.
6. It remains to add the butter and mix well.

Now turn off the heat, let the first dish brew a little and serve.

With potatoes

Mushroom soup with potatoes will be prepared from the following set of products:

• 400 g of champignons;
• 200 g of porcini mushrooms;
• 4 potatoes;
• 1 medium onion and carrot;
• salt, pepper, a set of spices "10 vegetables";
• frying oil.

The principle of preparation of such a soup does not differ from the previous ones:

1. Prepare a frying of onions and carrots.
2. Wash, chop and simmer mushrooms. It is recommended that whites are first boiled in boiling water for 5-6 minutes, then drained and stewed with mushrooms in oil. A little salt.
3. Peel the potatoes, cut into cubes or small cubes, dip in boiling water and cook for 10 minutes, removing the foam.
4. Put mushrooms and frying in water with potatoes. Add spices, stir, cook another 10-12 minutes.

A simple and satisfying soup is ready!

Unusual mushroom soup with barley

Mushroom soup with pearl barley is very healthy, tastes good and is easy to prepare. You will need:

• 4 green onion feathers;
• 1 medium carrot;
• 1 large onion;
• Lavrushka
• salt;
• a piece of butter and a spoonful of vegetable oil;
• 200 g of champignons;
• 2 medium potatoes;
• ½ tbsp pearl barley.

Everything is prepared very simply:

1. Rinse the cereal through a sieve and put it in pre-boiled water.
2. While the cereal is steaming, wash the mushrooms and cut them into cubes.
3. Peel and rinse the vegetables. Cut everything into small pieces, roughly with an edge of 7-8 mm.
4. Put only potatoes in a pan with grits.And fry the carrot and onion passer with a mixture of prepared oils.
5. After a few minutes, attach the mushrooms and fry for 5-7 minutes.
6. Combine everything in a saucepan with broth, barley and potatoes. Boil for 10 minutes, cover and let it brew for a quarter of an hour.

Rinse onion feathers and chop finely. Arrange the first over the tureens and sprinkle with onions.

Delicate recipe with cream cheese

The set of products and the cooking process of such a soup is almost commonplace. But the result - you lick your fingers!

• 350 g chicken;
• 2 medium potatoes;
• 2 quality processed cheese;
• 1 onion;
• 1 medium carrot;
• 400 g of champignons;
• salt to taste;
• pepper, turmeric;
• 1 tsp spice mixes "Universal".

Cooking like this:

1. Rinse the fillet and cut into neat cubes. Put in a saucepan, fill with water and put on fire.
2. While the broth is being cooked, we prepare mushrooms and vegetables. As usual, we make carrot and onion frying, cut the mushrooms into slices, dice potatoes or straws.
3. After the foam is completely removed from the broth, put the potatoes and mushrooms in it. Cook for 10 minutes, add frying and cook another 5-7 minutes.
4. After that, on a grater, three frozen cheeses in a pan, add salt and spices to taste, mix well and cook over a low fire for a few more minutes.

To get a more satisfying soup, you can include half a glass of rice in the list of products.

On a note! Cheap processed cheese does not melt at all, remaining in the broth in the form of small pieces. Therefore, it is recommended to take a good, high-quality product. It is possible with the taste of onions or mushrooms.

Mushroom Frozen Champignon Soup

• 350 g of frozen mushrooms (champignons can be mixed with chanterelles);
• 1 medium onion;
• 2 medium carrots;
• vegetable oil spoon;
• 2 leaves of laurel;
• 5-7 branches of dill and parsley;
• 2 l of water;
• 4 medium-sized potatoes;
• tsp salts;
• a few pinches of black pepper.

Cooking again!

1. Mushrooms are transferred to the pan, thawed and boiled for 10 minutes. Then fill with water and set to cook.
2. While the mushrooms are boiling, we prepare the vegetables, not forgetting to remove the foam from the broth. Peel potatoes, onions and carrots, rinse thoroughly. From onions and carrots we do the usual frying. Potatoes are cut into small strips and transferred to the broth.
3. Immediately add spices and salt, mix. Spread the frying and cook for another 15 minutes.
4. Meanwhile, wash and finely cut the greens. Pour it into the pan 5 minutes before the end of cooking, set the fire to a minimum.

At the end of the "five-minute" dish can already be served.

In a slow cooker

Cooking any dish in the multicooker makes the task a little easier, since you do not need to stand by the “smart pan” above the soul so that nothing boils and burns out of it.

The list of components you can use any of the above recipes. But the cooking method differs in the following points:

1. In the “frying” or “stewing” mode, onions with carrots and mushrooms are fried for 20 minutes;
2. Peel the potatoes, cut into cubes, put in mushrooms with vegetables, pour the broth, add spices and salt;
3. In the “soup” program, cook 1 hour and 10 minutes.

It is interesting:frozen mushroom soup

With vermicelli

The soup familiar to many since childhood has now been forgotten. Bring him back from nothing!

• 200 g of champignons;
• 500 g of water;
• small onion head;
• 2-3 potatoes;
• a slice of fatty oil;
• zhmenka dry small vermicelli;
• salt and pepper.

Cooking!

1. Wash mushrooms, chop medium-sized and fry with finely chopped onions in oil.
2. Boil water, dip coarsely chopped potatoes into it, cook for several minutes.
3. Then put mushrooms with onions, salt and spices, boil for another 5 minutes.
4. After, put the vermicelli, cook for about 5 minutes, without stopping stirring.If the noodles are quite thick, it is worth noting after boiling water for 7 minutes and only then check the readiness of pasta.

Lenten mushroom soup

Lenten soup is made exclusively from vegetables, on the water instead of meat broth and without the use of butter for frying mushrooms / vegetables. Sour cream is also not used for serving - you can only sprinkle the dish when serving with fresh herbs.

 

Otherwise, the soup for fasting is prepared in the same way as all the others already described above.