Mushroom soups in a slow cooker can be made with a variety of ingredients, including potatoes, buckwheat, barley, onions, bell peppers, carrots or chili. As for the main product, the first with the addition of sour cream, broth, cheese, water or cream is acceptable to cook with mushrooms, mushrooms, oyster mushrooms or porcini mushrooms.

Classic mushroom soup in a slow cooker

The classic first course will be cooked on mushrooms with fresh potatoes and carrots. A special “mushroom” seasonings will provide a bright taste.

Essential Ingredients:

  • purified water - liter;
  • champignons - 350 g;
  • table salt - to taste;
  • carrots - 45 g;
  • potatoes - 250 g;
  • seasoning "For mushrooms" - to taste;
  • greens - a bunch.

The recipe for the steps:

  1. Peel the peel from fresh potatoes. In mushrooms, remove the legs. Rinse the ingredients well, and then cut as evenly as possible into cubes.
  2. Pour a liter of water into a clean bowl. Put inside the multicooker. Turn on the “Soup” or “Cooking” mode.
  3. Throw champignons, finely grated carrots and potatoes, and also introduce table salt (to taste) and some fragrant seasonings.
  4. Then snap on the lid. Boil a classic mushroom soup in a slow cooker for half an hour, after which check the readiness of the products.
  5. Turn off the "assistant", and then pour in chopped greens. Serve warm with bread and salad.

It is permissible to add vegetables or cereals to a simple first of the mushrooms. For example: rice or millet, zucchini, bell peppers, onions or tomatoes.

With barley and champignons

Barley perfectly boils in a slow cooker for half an hour. Therefore, we propose to execute the next version of the soup with this croup.

To create the first one you will need:

  • pearl barley - 3 tbsp. l .;
  • champignons - 350 - 355 g;
  • water - 1000 ml;
  • rock salt;
  • carrots and onions - 45 g each;
  • a piece of butter (butter) - 30 g;
  • greens and black pepper.

Step-by-step instruction:

  1. Peel the carrots and onions, then wash and chop. Put butter on the bottom of the bowl. In the "Frying" mode, cook vegetables for about a minute under a closed lid.
  2. At this time, rinse the barley several times and process the mushrooms. Open the machine, throw in the grits, mushrooms and salt.
  3. Stir and then fill the ingredients with water. Spice up. Close the lid a second time.
  4. After resetting the mode to “Soup”, simmer the dish with pearl barley and mushrooms for 25-30 minutes, after which supplement it with fresh herbs. Serve immediately.

In this embodiment, the mushrooms are boiled, but they can be fried together with vegetables, spending no more than 5 minutes on this process.

Cooking with cheese and chanterelles

If you cook cheese soup in a slow cooker, then it is better to do this with fresh chanterelles. It is important to fry them with onions and add at the very end of the process. It will turn out amazingly delicious!

 

Required Products:

  • processed cheese - 2 packs;
  • chanterelles (fresh) - 300 g;
  • chicken broth - 1 l;
  • onions - 80 g;
  • butter for frying - 50 g;
  • potatoes - 300 g;
  • greens, rock salt, pepper - according to taste preferences.

Recipe step by step:

  1. Put the butter on the bottom of the bowl and turn on the “Fry” option. Wait until it melts. Only then throw onion plates and chopped chanterelles.
  2. Fry for about 3 to 5 minutes under the lid. Then take out the ingredients and set aside on a plate.
  3. Pour strained chicken broth into the bowl (you can not wash it), and also introduce small potato cubes. To salt.
  4. Change the operating mode to “Soup”, and then simmer the dish for about 20 minutes.
  5. At the next stage, get the container and carefully interrupt its contents to the state of mashed potatoes using a blender. Insert sliced ​​cream cheese.
  6. In the same mode, with constant mixing, bring the mass to a homogeneous consistency. At the end, add the previously set off roast of mushrooms and onions.
  7. Mix everything, close the "assistant" and turn it off. Insist the first dish with cheese and serve in 10 - 20 minutes.

It is permissible to introduce zucchini, carrots, eggplant, green peas, beans and other suitable ingredients into the soup from fresh mushrooms in a multicooker, which you need to cook in the broth with potatoes.

Easy to cook with cheese and chanterelles!

Delicious frozen mushroom cream soup

Cream soup based on ordinary cream and frozen honey mushrooms will shock everyone who is lucky enough to try it.

To make a dish, you need:

  • frozen honey mushrooms - 300 g;
  • rock salt - according to taste preferences;
  • strained meat broth - 2 glasses;
  • fresh potatoes - 300 g;
  • sour cream (or cream) - 1 glass;
  • carrots and white onions - 55 g each;
  • butter - 15 g;
  • parsley for serving.

Step by step recipe:

  1. Put frozen mushrooms in a colander, leaving for several hours to thaw. Simultaneously boil and strain the broth on any kind of meat (the latter can be used for another dish or added to the plate when serving).
  2. Peel all vegetables. Grind and fry them in butter, setting the mode "Frying". Close the lid.
  3. After 3 to 4 minutes, pour in the prepared broth and add soft mushrooms. Close the lid, switch the mode to “Soup”, and then cook the first one for 25-30 minutes.
  4. After the specified time, interrupt the contents of the bowl with a submersible blender. This should be done carefully so as not to damage the walls of the container.
  5. Now pour in sour cream or cream and, without changing the regime, add salt. With active mixing, whisk to a boil.
  6. Serve a delicious cream soup of frozen mushrooms immediately, pouring enough chopped greens into each plate.

To speed up the process of defrosting mushrooms, it is recommended to transfer them to a sieve and put in a bowl of cold water. The ingredient will be ready for further culinary activities in half an hour.

Such a delicious soup made of frozen mushrooms can be made in your own kitchen!

With buckwheat in a pressure cooker

If there is a pressure cooker at home, then mushroom soup can be made in it. Will come out much faster.

Ingredients Required:

  • buckwheat - 5 tbsp. l .;
  • oyster mushrooms - 290 - 300 g;
  • water for soup - 4 glasses;
  • table salt, spices “For mushrooms” - according to taste preferences;
  • red pepper - 110 g;
  • butter - 50 g;
  • onions - 85 - 90 g;
  • dill - 5 - 6 branches.

Step by Step Instructions:

  1. Oyster mushrooms together with onions and bell peppers to process. Then chop and fry in butter in a bowl, turning on the “Frying” mode (do not close the lid!).
  2. After 3 to 4 minutes, pour all the water inside, pour the washed buckwheat, add a pinch of salt and “mushroom” spices.
  3. Click the car, switch it to the “Soup” mode. Boil the first with buckwheat in a slow cooker-cooker for about 15 minutes.
  4. Then gently “throw off” the steam, trying not to burn your hands. When the pressure drops, open the machine, and pour the soup into deep plates, supplementing it with chopped dill.

In this recipe for mushroom soup from vegetables, only onions and bell pepper are used. But if possible, the first one can include zucchini, potatoes and other ingredients to taste.

The method of preparation of dried mushrooms

Only dried mushrooms were found in the kitchen bins? Then it's time to learn how to make an exquisite mashed soup with the addition of hearty beans and spicy chili (for spiciness and aroma).

Products for soup:

  • dried porcini mushrooms - 200 g;
  • water for soaking - 3 tbsp .;
  • table salt - according to taste preferences;
  • white canned beans - 380 g;
  • butter - 10 - 15 g;
  • onions - 90 g;
  • chili - 2 - 3 g;
  • cream (15%) - 2 - 3 tbsp. l .;
  • "Mushroom" seasoning to taste.

Step by step recipe:

  1. Pour mushrooms into a large bowl. Pour with salted boiling water. Leave under the lid for a couple of hours.
  2. At the first stage, add butter to the bowl. Pour chopped onion and chilli into small slices. Fry a minute.
  3. Then introduce soaked, but not too much squeezed mushrooms, and also throw white beans from the jar along with spicy light dressing. To mix. Add “mushroom” seasonings.
  4. "Assistant" to close. Stew the future dried mushroom soup puree for about 10 minutes.
  5. Then grind all the ingredients with a blender, pouring in the cream. Without closing the lid, boil the dish a second time.

In the latter version, canned beans are used instead of potatoes, which will provide the viscosity of mashed potatoes. By the way, you can take raw beans and boil them in advance until fully cooked.

Similar:More from the author: