Champignons have always been considered the most delicious and aromatic mushrooms that are easy to cook. You can cook a lot of dishes from these mushrooms, but soups are especially popular among connoisseurs of champignons.

In addition to the fact that mushrooms easily transfer their aroma into broth, they also retain their usefulness in soups.

Champignons contain biologically active substances and amino acids. Moreover, they are dietary product, because 100 g of these mushrooms contains 25 kcal... But, nevertheless, champignons are considered nourishing mushrooms due to their fibers and proteins.

Champignon soups are prepared not only with ordinary water, but also with vegetable, meat and chicken broths. These mushrooms are used for making a puree soup, which is boiled in milk, sour cream or cream.

Mushroom champignon soup - general cooking principles

Do not wash the mushrooms too thoroughly before cooking, otherwise the soup will be less flavorful.

Slice the mushrooms into slices to make them look nice in the soup.

Add potatoes to the soup if desired.

If you are making a soup with dried mushrooms, soak them in water two hours in advance. Do not pour the resulting broth, but add to the soup.

Add shrimp, spinach, and beans to mushroom soups, if desired.

Mushroom champignon soup - a classic recipe

Ingredients:

390 g of champignons;

One bow;

Two potatoes;

A clove of young garlic;

A liter of fatty chicken broth;

Two tablespoons of refined sunflower oil;

Dried greens.

Cooking method:

1. Put mushrooms in a colander and rinse, let the water drain. Slice the clean mushrooms into slices, cutting off any dark spots.

2. Peel the potato by removing the eyes of the root vegetables. Rinse and cut into cubes.

3. Peel the onion and garlic and chop finely. Mix the garlic with the required amount of salt.

4. Add refined sunflower oil to a hot skillet and fry the chopped onion in it. Then add the mushrooms and cook for eight minutes. Then mix the mushrooms and onions with the garlic dressing.

5. Boil ready-made chicken broth and dip potatoes and mushroom frying in it.

6. Add pepper and dried herbs to the soup and cook for 35 minutes. The soup is ready as soon as the potatoes are tender.

7. Serve the soup until it's cool with half a boiled egg.

Champignon and carrot soup

Ingredients:

510 g of mushrooms;

2 potatoes;

Two handfuls of horns;

One onion;

One large carrot;

Vegetable oil;

Dill and parsley (one branch at a time).

Cooking method:

1. Rinse fresh mushrooms under running water to remove sand. If there are dark spots, trim them off.

2. Chop mushrooms at random.

3. Put the champignons in a saucepan, salt and pour over some water. Cook for 9 minutes. Transfer the finished mushrooms to a colander.

4. Cut off the growths of the potatoes and peel them with a special knife. Cut the root vegetable into small cubes.

5. Rinse and peel carrots. Then grind with a grater.

6. Chop the peeled onion into cubes.

7. Rinse and shake fresh dill and parsley. Chop the herbs with a sharp kitchen knife.

8. Dip the potatoes into the broth left over from the mushrooms and cook for a few minutes.

9. While the potatoes are cooking, prepare the frying. Dip carrots and onions in a skillet preheated with oil and fry for 4 minutes. Then add boiled mushrooms to the pan and simmer for 6 minutes.

10. Transfer the finished frying to the broth along with the pepper and herbs. Add more salt to the soup if needed.

11. Bring stock to a boil and add the horns. Cook until all ingredients are cooked.

12. Steep the finished soup with the lid closed for 13 minutes.

13. Serve mushroom and carrot soup as a main course with sour cream.

Mushroom champignon soup in a slow cooker

Ingredients:

280 g of champignons;

One carrot and onion;

Four potatoes;

Parsley;

Refined oil;

Two feathers of green onions.

Cooking method:

1. Rinse mushrooms under warm water and place on a cutting board.

2. Clean the mushrooms from rough spots.

3. Peel the carrots and onions, rinse with water, transfer to a chopping board and chop randomly.

4. Peel potatoes with a vegetable cutter and rinse under water. Transfer the vegetable to a cutting board and cut into strips.

5. Wash the parsley and chop finely with a knife.

6. Rinse green onions and chop into slices.

7. Pour some vegetable oil into a multicooker saucepan and set the "Fry" mode. Place the sliced ​​mushrooms in a preheated bowl and cook for 11 minutes.

8. A little later add the onion to the mushrooms and fry for a few more minutes. Then put the carrots in the multicooker bowl and cook all the ingredients until golden brown.

9. Then put the potatoes in the technique and cover with water so that all the ingredients are covered with it.

10. Close the lid of the equipment and put on the "Soup" mode. Cook the dish for one hour.

11. At the beep, add green onions and parsley to the soup. Let the soup sit for another 9 minutes.

12. Serve the dish with slices of brown bread.

Mushroom soup with noodles and mushrooms

Ingredients:

325 g of champignons;

Two carrots;

A glass of spider web vermicelli;

Sunflower oil;

2.5 liters of purified water.

Cooking method:

1. Peel the carrots and rinse with warm water. Cut the vegetable into flowers. To do this, make several grooves along the carrots and cut them into circles.

2. Remove the husk from the onion and cut off unnecessary ends. Cut the vegetable into cubes. The smaller they are, the better.

3. Cut off the browning champignons and rinse the mushrooms. Cut the component into slices.

4. Turn on the stove over medium heat and heat the oil in a skillet. Dip the mushrooms there and fry for 12 minutes. Transfer the finished ingredient to a separate plate.

5. Add oil again to the same skillet. Fry the onions and carrots on it until tender.

6. Bring the water in a saucepan to a bubbling state and add all the fried ingredients.

7. Mix everything and add seasonings. Cook for about 14-16 minutes.

8. Then add the pasta to the mushroom soup and cook until the noodles are steamed.

9. Serve the hot soup, garnish with fresh herbs and a spoonful of mayonnaise.

Mushroom soup with champignons and chicken

Ingredients:

One chicken breast;

330 g champignons;

One onion and carrot;

Five potatoes;

Bay leaf;

Ground pepper;

Two liters of water;

Parsley;

Vegetable oil.

Cooking method:

1. Take a fresh chicken fillet and rinse it. Pat dry with a towel and place on a cutting board. Remove unwanted film and excess fat from the breast.

2. Send the chicken to the pot, add water and salt. Bring the broth to a boil and remove the resulting foam. Reduce the fire and cook for half an hour.

3. Use a different knife to peel the onions, potatoes and carrots. Remove the roots from the mushrooms. Rinse all these products.

4. Cut the potatoes into slices. Chop the onion into quarters. Chop the carrots into long strips.

5. Divide each champignon into five parts. Chop the greens finely.

6. Pour some vegetable oil into the pan, heat it up and lower the onion to it. Fry until transparent and add the mushrooms. Cook all together for another 17 minutes.

7. Use a slotted spoon to remove the cooked chicken from the broth and cool. Instead, send the potatoes into a saucepan and cook until tender.

8. Chop the cooled chicken in any shape and add to the potatoes.

9. After a few minutes add the carrots and mushrooms fried with onions.

10. Season the soup with pepper, bay leaves and salt. Cook for a quarter of an hour.

11. Add any greens to the prepared soup and leave for three minutes.

12. Serve soup with pickles, vegetable salads and croutons.

Mushroom champignon soup

Ingredients:

185 g of champignons;

Salt;

One leek;

Three stalks of celery;

One onion;

65 g butter;

Three spoons of sifted flour;

370 ml cream 15% fat;

One "Maggi" chicken cube

550 ml of water.

Cooking method:

1. Peel the onions. Cut the roots of the leeks. Rinse and dry everything along with the celery.

2. For champignons, cut off the excess and rinse.

3. Place all ingredients one by one on a cutting board and chop. Mushrooms - in layers, the rest is all cubes.

4. Put butter in a saucepan and melt. Then add the onion cubes there and simmer until transparent.

5. Add celery, mushrooms and leeks to the finished onion. Simmer for 6 minutes.

6. Mash the Maggi cube in a separate plate and add it to the saucepan.

7. After a couple of minutes, dip the wheat flour there and stir so that there are no lumps.

8. Next, pour the cream mixed with water, salt and ground pepper into a saucepan. Mix everything again and cook for no more than half an hour.

9. Cool the soup halfway through and pour into a blender bowl. Stir everything at the highest speed.

10. Pour the resulting puree back into the pot, bring to a boil, turn off the stove and leave the soup alone for five minutes.

11. Serve the dish by pouring it into small plates and garnish with white bread crumbs.

Mushroom champignon soup with cheese

Ingredients:

425 g portobello mushrooms;

25 g butter;

Half a spoonful of nutmeg;

Two processed cheeses;

45 ml cream;

Two liters of water.

Cooking method:

1. Rinse the mushrooms and transfer to the board. Separate their caps from the legs.

2. Remove any excess from the onion and cut into slices.

3. Place the mushroom legs in a saucepan and cover with running water. As soon as the water begins to boil, add salt and cook over low heat for forty minutes.

4. Strain the cooked broth, cut the legs and put them back into it.

5. In a skillet, fry the chopped mushroom caps in butter. Add the onions a little later and cook together for another 16 minutes. Put a small part of the roast in a separate bowl, and put the rest in a saucepan towards the legs. Cook for 15 minutes.

6. Add the cream to the saucepan and cook the soup with it for a couple of minutes.

7. Turn the mixture into a puree. You can do this with a blender.

8. Put the pot on the fire again. Add salt, shelled mushrooms, pepper, shredded processed cheese, and nutmeg to it.

9. Cook the soup until the cheese dissolves.

10. Serve the finished dinner, garnished with sprigs of any greenery.

11. Also, for beauty, put onion circles in the soup bowls.

Mushroom soup with champignons and buckwheat

Ingredients:

Four large champignons;

Seasonings;

Three handfuls of buckwheat;

Carrot;

A tomato;

Two potato tubers;

Vegetable oil;

Cooking method:

1. Finely chop the onion and garlic and sauté them in oil.

2. Cut the carrots into half circles and add them to the garlic and onions.

3. Put the washed and chopped champignons there.

4. Rinse the tomato and peel it. Then grate it and add it to the vegetables.

5. Add hot water to the vegetable mixture and bring the soup to a boil. Then dip the potatoes and seasonings into the broth. Cook the mushroom vegetables for 20 minutes.

6. Sort the buckwheat, rinse and add to the soup. Cook until buckwheat is done.

7. Ladle soup and add canned corn to bowls.

8. Serve buckwheat soup with bread.

In chicken broth, the soup is much richer than in water.

Use butter instead of sunflower oil if desired.

If you add regular processed cheese to the soup, then it will turn out to be much more appetizing.

Add any dried herbs and spices to your soups that are suitable for mushroom dishes.

Do not overcook the soup to prevent the mushrooms from becoming tough.

Several recipes for making mushroom soup with champignons

Simple delicious mushroom champignon soup

For cooking we need:

• 300-350gr. - mushrooms
• 2 pcs. - medium sized potatoes
• 1 PC. - carrots
• 1 PC. - onions
• vermicelli "Gossamer"
• 2st. l. - sour cream
• vegetable oil

Preparation:

1. First, cut the potatoes into small pieces for soup, send them to the pan to boil

2. While the potatoes are cooking, finely chop the onion

3. On low heat in a frying pan, fry it until golden brown

4. Rub the carrots on a fine grater and send them to fry with onions

5. Fry the frying until tender

6. Cut mushrooms with plastics

7. We lay the mushrooms for frying, fry until tender, until the water evaporates from them and they acquire a golden color

8. For 2 - 3 minutes until cooked, add some salt, mix well

9. When the mushrooms are ready, add sour cream, stir and fry for a couple of minutes

10. Mushrooms are completely ready

11. Add salt, bay leaf to a saucepan with boiled potatoes to taste and lay mushroom frying

12. Add noodles, mix, cook for 7 - 8 minutes

13. Add pepper, finely chopped dill

14. Here is such a beautiful and very tasty soup. Bon Appetit!

Mushroom champignon soup with melted cheese

For cooking we need:

• fresh mushrooms - 300 - 400 gr.
• onions - 2 small heads
• potatoes - 2 - 3 pcs. middle
• carrots - 1 pc.
• pearl barley - 2 - 2.5 tbsp. l.
• processed cheese - 1 - 2 pcs.
• dill
• ground pepper, salt
• vegetable oil

Preparation:

1. In a separate small saucepan, rinse the barley, pour boiling water over it, cook until it is tender.
2. Cut the onion into cubes, pour into a soup pot, simmer in it until soft in vegetable oil
3. Add carrots grated on a coarse grater and lightly fry
4. Wash mushrooms, remove damage, cut into plastics
5. Add mushrooms to the pan, cover and simmer for 10-15 minutes
6. Peel potatoes, cut into cubes for soup
7. Potatoes and barley, boiled separately, add to a saucepan, pour boiling water, cook until tender
8. Finely chop the melted cheese, add a little boiling water and mash with a fork
9. Pour the softened cheese into a saucepan and cook for another 5 minutes
10. Remove from heat, add chopped dill, season with salt, pepper and let it brew
11. Champignon soup is ready. Bon Appetit!

Mushroom champignon soup with chicken and cream cheese

Ingredients:

• Chicken leg - 1pc.
• Potatoes - 3 pcs.
• Mushrooms - 300 gr.
• Onions - 2 pcs.
• Carrots - 1 pc.
• Processed cheese - 2 pcs.
• Butter - 50 gr.
• Dill
• Salt, pepper, bay leaf

Preparation:

1. First of all, we cook the broth, for this we pour 2.5 - 3 liters of water into a saucepan, put the chicken leg peeled from the skin, add two bay leaves, three peas of allspice and a little salt. Bring to a boil and cook for about 30 minutes

2.When the meat is cooked, we take it out, put it on a separate plate and leave it to cool completely

3. Cut potatoes for soup, put them in broth, cook for 20 minutes until fully cooked

4. Cut the mushrooms into slices, put them in the pan, add salt, cover with a lid, fry for 5 minutes so that all the water evaporates

5. After the water has evaporated, add oil, melt it

6. Add finely chopped onions, grated carrots, salt and pepper

7. Stir and leave to fry

8. Separate the leg meat, chop it finely, add to the broth with boiled potatoes

9. Pour the finished frying into the soup, mix, bring to a boil

10. Put the processed cheese grated on a coarse grater (before grating, it is better to freeze it a little in the refrigerator, then it will be better to grate it), leave it to boil slowly until the cheese is completely melted in the soup

11. After melting the cheese, remove from heat, cover with a lid, let it brew for 20 - 25 minutes

12. Pour into plates, sprinkle with chopped dill

Bon Appetit!

Video recipe for mushroom soup from frozen champignons

Mushroom champignon soup in a slow cooker

Prepare yourself a delicious soup for lunch, you and your loved ones will be very pleased with such a wonderful dish

Step 1: cut the mushrooms.

Put the mushrooms in a colander and rinse the mushrooms with cool running water. You can even soak them for a while to get rid of the smallest twigs and grains of sand. Cut clean mushrooms into thin slices, not forgetting to cut off dark spots if you suddenly find any.

Step 2: peel the potatoes.

To avoid cuts and simply because it's more convenient, use a potato knife. Be sure to check if there are eyes on your roots and remove them if you suddenly find them. After peeling, rinse the potato tubers and cut them into large cubes or sticks as you like.

Step 3: cut the onion.

Cut off all excess from the onion and peel off the husk. This ingredient should be cut into smaller pieces so that it only slightly smells in the soup and adds flavor.

Step 4: chop the garlic.

Garlic cloves, like onions, need to be peeled off by cutting off all excess. Then take the amount of salt you need for cooking and sprinkle the garlic on it. Using a knife, finely chop the cloves while mixing them with salt. In this way, you will prepare a kind of garlic salt. A very aromatic and amazing seasoning, you can use it not only for making this soup, but also add to many other dishes.

Step 5: prepare the soup fry.

Heat the skillet and add vegetable oil. After it has heated, put onion and fry until golden brown. Then add the chopped champignons and fry some more 5-7 minutes. Combine the garlic salt for a couple of minutes before removing the roast from the heat.

Step 6: cook the soup.

Boil the chicken broth in a saucepan, as soon as it boils, pour potatoes and mushrooms fried with onions and garlic into it. Add pepper and dried herbs to taste. Boil the soup 20-30 minutes or until the potatoes are ready. As soon as he, that is, the potatoes, becomes soft and easy to pierce with a knife, then the mushroom soup is ready and can be served.

Step 7: serve mushroom champignon soup.

Divide the soup into deep bowls and serve while still hot. To taste, you can season it with fresh herbs or sour cream, it is also possible to add a boiled chicken egg. That's all, all preparations are over, treat yourself to a light champignon soup with pleasure.
Bon Appetit!

If you don't have chicken broth available, use what you have on hand, that is, simply boil the mushrooms before frying and cook in the resulting broth.

Some recipes suggest using butter instead of vegetable oil.

You can also add carrots and spiderweb vermicelli as an ingredient.

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, and 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 many 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 peppers - 1/4 pcs.
• onions - 2 pcs.
• carrots - 1 pc. small (you can 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 the 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 will release has evaporated. 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 for 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 of 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 fried. 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 fill with 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 cook croutons, which will very well complement the soup-puree. 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 soup decorating. The remaining pieces of mushrooms need to be fried a little 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. With cream, you get a super tender mushroom soup.

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 variant 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 taken 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. Cook 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 fry 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 submersible blender to puree the soup to avoid lumps.

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

7.Add paprika, herbs, black pepper into 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 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 do not fast, then you can put 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 cut into cubes, the carrots are also cut into cubes or quarter rings. Cut bell pepper and parsley root into cubes, grate 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 the soup 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 do not like spicy, 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 there is no fresh ginger, 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 into 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 onion 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 at a low boil for 10-15 minutes.

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 pads 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 together and 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 the plate when serving. That's all, the lean mushroom soup with beans and dumplings is ready!

Vegetable soup with mushrooms.

Another option for lean soup that is good to cook in winter. Vegetables are taken frozen, mushrooms can be taken both fresh and frozen, if desired. This mushroom soup with vegetables is very easy 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:

• champignon mushrooms - 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.

With potatoes, the recipe of which will be discussed below, it will serve as an excellent first course for the dinner table. You can cook it in different ways. Today we will present you the most popular recipes that do not require a large set of ingredients and a lot of time.

Champignon soup with potatoes: a simple recipe

If you've never cooked, then it's time to do it. It should be noted that there is nothing complicated in this process. You just need to strictly adhere to all recipe rules.

What ingredients are required to make a delicious and rich mushroom soup with potatoes? The recipe for this simple yet hearty dish requires the use of:

• medium potatoes - 2 tubers;
• large onions - 1 head;
• fresh champignons - about 300 g;
• juicy carrots - 1 large piece;
• small chicken eggs - 1 pc .;
• wheat flour - about 2;
• fresh greens - a bunch;

Processing components

Making your own mushroom champignon soup is pretty easy. But for this, all components must be carefully processed. First you need to peel all the vegetables, and then chop them into cubes (it is better to grate the carrots).

As for fresh champignons, they are thoroughly washed and cut into slices. Egg batter is also prepared separately. To do this, beat the chicken egg well with a fork, and then mix it with a little salt and wheat flour. At the exit, a rather viscous dough is obtained. It will come in handy for making dumplings.

Cooking ingredients

How should you prepare champignon soup with potatoes? The recipe for this dish involves using a large saucepan. It is filled with drinking water and boiled. In the future, all the mushrooms and chopped potatoes are dipped into the dishes. After salt the ingredients, bring them to a boil, then reduce the heat and cook for 25 minutes. During this time, the food should be completely cooked.

Frying ingredients

While they are boiling, they begin to fry some of the products. To do this, heat vegetable oil in a frying pan, and then put grated carrots and onions in it. After mixing the ingredients, they are fried until completely transparent. At the end, the products are salted and pepper.

The final stage

After the mushrooms and potatoes are soft, the dumplings are spread into the broth. For this, use a small spoon. After laying out all the products, the soup is boiled over medium heat for about 6 minutes. Then browned vegetables and fresh herbs are spread to it. The products are thoroughly mixed, boiled for 3 minutes and removed from the stove, having previously covered with a lid.

How to serve?

After the delicious champignon soup is infused under the lid (about ¼ hour), it is laid out on plates and presented to the table. In addition to the mushroom lunch, a slice of bread and fresh sour cream are served.

Step by step with mushrooms and broccoli

You can prepare a dish using mushrooms not only according to the above recipe, but also in another way. For example, it turns out very tasty soup with mushrooms. If you do not know how to cook it, then we will tell you about it right now.

So, thick with mushrooms requires application:

• medium potatoes - 4 tubers;
• large onions - 2 heads;
• pickled champignons - about 300 g;
• frozen broccoli - 150 g;
• vegetable oil - about 30 ml;
• fresh greens - a bunch;
• freshly ground pepper and sea salt - use to taste.

Preparation of components

To prepare such a dish, we decided to use not fresh or frozen mushrooms, but pickled ones. With them, the soup will turn out to be more aromatic and tasty.

So, to make a spicy first course, put it in a colander and rinse in cold water. Then the mushrooms are chopped into slices and divided into two equal halves.

As for fresh vegetables, they are peeled and diced.

Cooking puree soup

Before preparing such a dish, take a deep saucepan, fill it with water and boil it. After that, half of the pickled mushrooms and potatoes are placed in a bowl. The ingredients are salted and cooked for 25 minutes. Meanwhile, the onions and the other half of the pickled mushrooms are fried separately in sunflower oil.

After the potatoes are soft, add frozen broccoli to it and continue cooking the soup for about 7 minutes. Then the pan is removed from the stove and the contents are cooled slightly.

Picking up a blender, the prepared dish is quickly whipped into a thick puree. Then fried onions and mushrooms are added to it, as well as chopped fresh herbs. After mixing all the ingredients, they are again put on fire and brought to a boil. Cook the puree soup in this composition for about 5 minutes.

Serving correctly for dinner

As you can see, there is nothing difficult in making puree soup. After it is ready, it is laid out on plates. The dish is served with garlic croutons or a regular slice of bread.

Cooking noodle soup

Soup with champignons and noodles is considered the easiest and fastest to prepare. That is why this dish is especially popular among those who do not like to stand at the stove for a long time.

So, for the proper preparation of a delicious mushroom soup, we need the following components:

• large onions - 1 head;
• medium potatoes - 2 tubers;
• frozen mushrooms - about 300 g;
• medium carrot - 1 pc .;
• vegetable oil - about 35 ml;
• fresh greens - a bunch;
• vermicelli - add at your discretion;
• freshly ground pepper and sea salt - apply to taste.

We prepare products

A frozen mushroom soup is no different from a dish made with fresh or dried mushrooms. Such a lunch always turns out to be hearty, tasty and nutritious.

So, for the preparation of the first course, all vegetables are thoroughly washed and peeled. Then they begin to grind them. Chop the potatoes and onions into cubes, and chop the carrots into slices. As for frozen mushrooms, they are completely thawed, washed and deprived of liquid. Then they are cut into strips.

Roasting mushrooms

To make a more flavorful and rich soup, the mushrooms should be fried thoroughly. To do this, they are laid out in a pan and put on fire. After all the moisture has evaporated from the stewpan, vegetable oil and onions are added to it. Both ingredients are mixed and fried until reddened. Then they are salted, pepper and removed from the stove.

Cook soup

After frying the onions and mushrooms, the rest of the ingredients are boiled. To do this, boil drinking water in a large saucepan, and then put carrots and potatoes in it. Both products are boiled for half an hour. Then add vermicelli and spices to them and cook for about 2 minutes more. At the end, the previously fried mushrooms and onions are spread into the pan. Fresh chopped herbs are also added to the soup.

All ingredients are mixed with a spoon and brought to a boil. After 3 minutes, the dish is covered with a lid, removed from the stove and infused for about ¼ hour.

Serving a delicious dish with noodles

As you can see, the soup can be easily prepared even from frozen mushrooms. After it is infused under the lid, it is boldly laid out on plates. It is advisable to present such a dinner to the table along with a piece of bread and fresh sour cream.

Let's sum up

In this article, we have presented you three different recipes for making delicious mushroom soup. Which one to choose for serving with a family dinner is entirely up to you. It should also be noted that such a dish can be prepared in other ways. For example, some housewives add rice or buckwheat groats, small pasta, various vegetables and even homemade noodles to the soup.

If for some reason you could not purchase fresh, pickled or frozen mushrooms, then you can use other types of mushrooms instead. For example, the soup is very tasty from wild mushrooms, oyster mushrooms, chanterelles, umbrellas, porcini mushrooms, etc. They should be processed in exactly the same way as mushrooms. However, the taste of such a soup will be noticeably different from those presented above. This is due to the fact that each type of mushroom makes the first course special and gives it a unique aroma and taste. To make sure of this, you should prepare the presented varieties of soups yourself.