Mushroom soup is a simple dish that you can beat with various ingredients. Mushroom soup with chicken will turn out to be rich and appetizing, and cream cheese will make it tender and creamy. Both fragrant forest mushrooms and mushrooms that are easy to prepare are suitable.

Mushroom Soup with Chicken and Vermicelli

Vermicelli makes the soup more nutritious and thick.

Durum wheat pasta is preferred - they do not boil and do not burden the dish with excess carbohydrates.

Any mushrooms will do. In the summer it can be fresh boletus, collected in the forest. In winter, you can use oyster mushrooms or champignons.

To prepare chicken soup with mushrooms and noodles, you will need:

  • water - 1 l;
  • durum wheat vermicelli - 5 g;
  • carrots - 1 pc.;
  • chicken fillet - 2 pcs.;
  • onions - 1 pc.;
  • potatoes - 3 pcs.;
  • fresh mushrooms - 200 g;
  • vegetable oil - 2 tbsp. l;
  • salt pepper.

Mushroom Soup Recipe:

  1. Peel the washed mushrooms, boil for 40 minutes. Leave the broth.
  2. While mushrooms are boiled, cut the meat into small pieces, fry with oil for 7 minutes.
  3. Next, mix the mushrooms and chicken with finely chopped onions and fry with butter for 5 minutes. over medium heat.
  4. Salt the remaining mushroom broth, bring to a boil.
  5. Put chopped vegetables in boiling water. In 10 minutes. stir in mushrooms, pepper
  6. 5 minutes later add vermicelli. Boil everything for 10 minutes over moderate heat.

With cream cheese

Soup with mushrooms, chicken and cream cheese is thick and creamy. Chicken fillet and champignons delicately complement the delicate taste of cheese.

It is possible to use other parts of the bird, however they will make the dish much fatter.

Ingredients for:

  • water - 0.7 l;
  • chicken fillet - 200 g;
  • champignons - 200 g;
  • onion - 1 pc.;
  • carrots - 1 pc.;
  • potato - 1 pc.;
  • processed cheese - 2 pcs.;
  • vegetable oil - 1 tbsp. l .;
  • salt pepper.

The cooking process will take 1.5 hours:

  1. Cut the washed fillet, pour the slices with cold water, salt and pepper. Then they are boiled for 30 minutes. over low heat.
  2. Boil fresh champignons 10 min.
  3. Chopped onions, carrots and boiled mushrooms are laid out in a pan with melted butter. Fry the mixture for 5 minutes.
  4. Add the frying and mushrooms to the chicken stock. Cut the potatoes and add to the pan. Cook over low heat until potatoes are cooked.
  5. Grate cream cheese into the pan. Next, stir the soup with a spoon, remove from the stove and let it brew.
  6. After 10 minutes, tender mushroom soup with chicken and potatoes is ready.

We cook in Czech

Kulayda is a medieval variation of mushroom soup. This is a dish of South Bohemian cuisine, known for more than 500 years. Residents of villages preferred thick, rich food from simple and cheap products. Kulayda is prepared on the basis of sour cream, which gives the dish an acidity and is combined with mushrooms and herbs. In the 16th century, potatoes were grown in the Czech Republic - this ingredient made the soup hearty.

The original recipe involves the use of different types of mushrooms - mainly forest ones. It can be porcini mushrooms, boletus, mushrooms, mushrooms. It is allowed to cook mushroom soup, but it is the mushrooms from the forest that will give it a rich taste and smell. Potatoes should contain a lot of starch and boil well.

For 5 servings of soup you need:

  • mushrooms - 0.5 kg;
  • potatoes - 4 pcs.;
  • fat sour cream - 400 g;
  • onion - 1 pc.;
  • butter - 2 tbsp. l .;
  • chicken fillet - 2 pcs.;
  • flour - 3 tbsp. l .;
  • dry dill - 1 tsp;
  • caraway seeds - 1 tbsp. l .;
  • chicken eggs - 2 pcs.;
  • wine vinegar to taste;
  • salt pepper.

Flour and eggs give the dish a thick consistency. Wine vinegar enhances the sour taste of sour cream, and dry herbs shade the smell and taste of mushrooms.

Step by step cooking:

  1. Mushrooms (fresh or thawed) and onions are cut into large pieces and laid out in a pan with melted butter. Stew everything with the addition of salt, pepper and caraway seeds.
  2. Finely chopped fillet is fried in the same pan over medium heat. Cooking time - 10 minutes.
  3. Salt water in a pan, put on maximum heat.
  4. Before boiling water, chop peeled potatoes.
  5. In boiling water add potatoes, stewed mushrooms, chicken and pepper. Cover the pan with a lid and cook over medium heat for 20 minutes.
  6. In a bowl, mix sour cream and wheat flour. Then, add pre-cooled chicken stock.
  7. When the potatoes soften, add the sour cream mixture to the pan. Mix everything and add dill and vinegar. If necessary, add salt. Next, cook for 5 minutes.
  8. Break eggs into a bowl, then slowly pour into soup. Cook over low heat for 5 minutes.
  9. Leave the soup for 5-10 minutes, after which it reaches readiness.

Gentle cream soup

Using a blender, you can turn an ordinary mushroom soup with chicken and potatoes into a delicious cream soup. You can use fresh, dry forest mushrooms or champignons. Dry mushrooms must first be soaked for 4 hours in cool water.

Ingredients:

  • any mushrooms - 400 g;
  • potatoes - 4 pcs.;
  • onion - 2 pcs.;
  • chicken fillet - 200 g;
  • butter - 2 tbsp. l .;
  • cream 20% fat - 200 ml;
  • salt pepper.

Cooking process:

  1. Cut the potatoes into cubes, boil and save a glass of the liquid remaining after cooking.
  2. Chop onions and prepared mushrooms, put in a pan with melted butter. Fry for 10 minutes. over medium heat, stirring occasionally.
  3. In the same pan, fry the meat, previously cut into small pieces, for 10 minutes.
  4. Mix vegetables, fillets and mushrooms, add cream, salt and pepper. Grind everything with a blender. The soup can be made thinner by adding potato broth.

With potatoes and fresh mushrooms

Classic mushroom soup is made from potatoes, mushrooms, onions, carrots and spices. Its broth is transparent, with a golden hue. Fresh mushrooms give the dish a bright, rich aroma. Such a soup requires a minimum of cooking time.

 

Ingredients:

  • water - 1 l;
  • champignons - 300 g;
  • potatoes - 4 pcs.;
  • chicken fillet - 200 g;
  • onion - 1 pc.;
  • carrots - 1 pc.;
  • sunflower oil - 3 tbsp. l .;
  • salt pepper.

Step by step recipe:

  1. Onions, carrots and mushrooms are finely chopped and laid out on a hot frying pan with butter. Fry the mixture for 5 minutes over moderate heat.
  2. Cut the fillet into strips, fry with 1 tbsp. l oil 10 minutes
  3. Wash, peel and dice potatoes.
  4. In a pan with salted boiling water, put mushrooms, onions, carrots, raw potatoes. Boil for half an hour on moderate heat.
  5. Pepper the prepared soup, add salt if necessary.

With a couple of ingredients, you can give the classic mushroom soup a completely new flavor - spicy and spicy, or delicate and delicate. Also, the dish is combined with cereals, beans, pumpkin or tomatoes.

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