Champignon soup - 8 recipes

Every good housewife probably knows many recipes for mushroom soup. It can be prepared according to the classical scheme or made in the form of mashed potatoes. Champignons go well with any vegetables, cheese, cream and even cereals.

Classic mushroom mushroom soup

Composition of products: 320 g of fresh mushrooms, 3-4 medium potatoes, one onion and a couple, if they are small, salt, a couple of carrots, a couple of bay leaves.

1. The first step is to go to boil potato cubes in salt boiling water.
2. Finely chopped mushrooms are fried in one pan, and the remaining vegetables are passivated in the second.
3. The contents of both containers are added to the potato broth. After boiling, salt is poured into the same place and lavrushka is laid out.
4. Soup is boiled until the potatoes are softened.

Served with sour cream and herbs.

Frozen Champignon Recipe

Ingredients: large chicken breast, 2 l of filtered water, carrots, 4-5 potatoes, coarse salt, onion, a mixture of peppers, 160 g of frozen mushrooms.

1. The breast is poured with water and sent to cook. After 15-20 minutes, cubes of potato pour out to her. The broth is salted and peppered.
2. Ready meat should be removed from the liquid, removed from the stone, cut into small pieces and returned to the pan. The bone is thrown.
3. The remaining vegetables are randomly chopped and passaged on any fat. It is best to choose butter for this purpose.
4. Mushrooms are thawed and chopped with chewing pieces.
5. Roast and pieces of champignons are transferred to the finished broth. If necessary, the soup can be added, as the added ingredients will take part of the salt on themselves.
6. The treat continues to cook until the potatoes soften.

It remains to decorate the soup with mushrooms and chicken with freshly chopped herbs.

Cream Soup

Ingredients: 450 g of fresh mushrooms, large white onion, half a liter of filtered water, 3 large spoons of soy sauce, 1.5 tbsp. very heavy cream, a small piece of butter, salt, fresh parsley leaves, nutmeg.

How to cook mushroom cream soup, it is worth considering in more detail.

1. A few mushrooms are laid aside, and the rest are finely chopped and fried with chopped onion in butter.
2. Water, soy sauce and cream are poured into the pan. When the liquid boils, frying is transferred to it.
3. After about 15-17 minutes of cooking the future soup, it is salted, flavored with spices and mashed.
4. The remaining mushrooms are cut into large pieces and also fried in butter - they will be used to decorate the dish.

Ready creamy champignon soup with cream is served hot to the table. Fresh parsley is poured on each serving of treats and a couple of large pieces of mushrooms are laid out.

In a slow cooker

Ingredients: a pound of fresh mushrooms, 4–5 small potatoes, 15–20 grams of butter, large white onion, 2–3 standard packages of cream cheese, carrots, salt, a mixture of peppers.

1. In the baking program, the butter is melted in a bowl, on which the onion cubes are parsed. When the vegetable becomes transparent, grated carrots pour out to it.
2. After another 8-9 minutes, here you can lay out plates of peeled champignons. The ingredients are fried until the end of the activated program (another 3-5 minutes). In the process, the “smart pan” does not close with a lid.
3. Small cubes of fresh potatoes are poured into the finished frying and the components are poured with filtered water (2 liters).
4. Then the extinguishing program is activated again. Until ready, the first course will languish for 80-90 minutes. About halfway through the process, it should be salted and pepper.

A few minutes before the dish is ready, chopped cream cheese is poured into the bowl. When it is completely dissolved, the soup can be poured in portions.

Fresh champignon soup with potatoes

Ingredients: large carrots, 340 g of fresh mushrooms, 260-290 g of potatoes, white onion, various fresh herbs, coarse salt, a mixture of spices for mushroom soup, a pinch of sugar.

1. In a thick-walled pan, miniature onion cubes are fried in hot oil. When it becomes appetizingly rosy, you can add grated carrots. Ready vegetables are sprinkled with a small amount of sugar and stewed for another 2-3 minutes with frequent stirring.
2. Sliced ​​champignons are laid out in the roast. Cooking continues for another 8-9 minutes.
3. The potato is cut into small cubes and poured into a pan to the rest of the ingredients. From above, the contents of the container are filled with salted water. Selected spices are added.

Next, a soup of fresh champignons with potatoes is cooked until the latter softens and served with chopped herbs. Instead of ordinary water, you can use vegetable or chicken broth.

With vermicelli

Ingredients: 2 l of purified water, 160 g of mushrooms (fresh), large carrots, 1-2 white onions, 2-3 large spoons of small vermicelli, 3 potatoes, salt, a mixture of peppers.

1. Water is poured into the pan and salted. After boiling it in a container, you can pour small bars of peeled potatoes.
2. Next, circles of carrots are added here.
3. Finely chopped onions with pieces of mushrooms are fried in a pan on any preheated fat. For this, you can choose both vegetable and butter.
4. 6-7 minutes before the dish is cooked, it is cooked with mushrooms, salt, a mixture of peppers and small vermicelli.

Ready light soup is served with fresh homemade bread or soft cakes.

Mushroom and Cream Cheese Soup

Composition of products: 420 g of fresh champignons, large onions, butter, 330 g of processed cheese, 3-4 raw potatoes, 2–2.5 l of filtered water, a bunch of various fresh herbs, salt.

How to prepare soup with mushrooms and cream cheese is described further.

1. Mushrooms are well washed, cleaned, finely chopped and, together with miniature onion cubes, are sent to be fried in preheated butter.
2. While preparing the frying, the peeled potato bars are laid out in boiled salt water. Processed cheese immediately goes there.
3. Next, the finished frying is transferred to the broth. Various spices will help to improve the taste of the dish, any of them can be used. Especially good for this recipe is oregano and a mixture of ground colored peppers.
4. A couple of minutes before readiness, chopped fresh herbs are poured into the pan.

Ready cheese soup with champignons is served scorching hot in deep bowls. Top you can sprinkle it with coarsely grated semi-hard cheese.

With pearl barley

Ingredients: half a glass of pearl barley, large carrots, a pinch of freshly ground black pepper, onion, 230 g of fresh champignons, coarse salt, 3 potatoes, fresh dill.

1. The first step is to prepare the grits. Barley is washed and poured with hot water for a couple of hours.
2. Next, the liquid from the cereal is drained. Barley is washed again, transferred to a pan and poured with a liter of fresh filtered water. Cereals are cooked for 40-45 minutes until fully cooked.
3. To almost finished barley, cubes of potatoes are laid.
4. After 6-7 minutes, frying from chopped vegetables and pieces of mushrooms, fried until tender, goes to the pan.
5. Salt and pepper are added.
6. When the potatoes are boiled, chopped greens can be poured into the soup.

After another 5-6 minutes of boiling, the treat will be completely ready.