Today we have champignon soup with potatoes: a step by step recipe with a photo. Everyone can cook from these photos, so see the step by step instructions and cook for health.

The first mushroom dishes are always distinguished by their incredible and rich aroma that excites appetite and active salivation. They, as usual, are always very thick and rich, with an amazing mushroom taste. But often this applies to those soups that are prepared using precisely forest mushrooms.

Only here you can pamper the family with this mushroom mushroom most often exclusively in the mushroom season, when full baskets with freshly picked forest beauties stand decorously and delight on the porch of a summer house or suburban home. And now you can try to collect the first morels, but other forest gifts will come later, so you have to cook from what is at hand.

Today I want to surprise all lovers of fragrant mushroom soups with my secret recipe - we will prepare a soup of fresh mushrooms and potatoes.

Ingredients

To make mushroom soup with potatoes we need:

• 400 g of potatoes
• 500 g fresh champignons
• 3 tbsp vegetable oil
• 1 onion
• 1 carrot
• 1 tbsp flour (with a slide)
• 1 tbsp sour cream (better than homemade)
• a pinch of salt and black pepper

How to make soup with mushrooms and potatoes: a recipe

1. First of all, we need to put the boiled potatoes. To do this, we clean it, rinse thoroughly and cut into cubes smaller than average. Then fill the potatoes with water and put the pan on the fire - let it cook. And now, after boiling potatoes, we reduce the fire and let out a little salt.
2. Now we start refueling. We will cook it from mushrooms and vegetables, as our delicious mushroom soup will be prepared with mushrooms with potatoes and other vegetables. First, peel and wash the onions and carrots - chop the onions into cubes, and just let the carrots go on a grater.
   
3. Send them to fry in a frying pan heated with vegetable oil, stirring occasionally.
   
4. We need to wash the mushrooms in the most thorough way under running water, and then dry thoroughly.
   
5. Further, the most interesting - as it turned out, the final result of the whole culinary process depends on the method of crushing champignons. Mushrooms need to be put on a coarse grater, and then send them to the pan to already slightly fried vegetables.
   
6. Now we mix everything well - first we evaporate moisture from the crushed champignons, and then a little brown.
   
7. I note that out of a sufficiently large number of grated mushrooms, only a small handful of already fried ones will remain during the heat treatment.
8. Now we add the necessary amount of flour to our dressing (the more, the thicker the soup will be in the end) and sour cream. Start a little black pepper and mix everything thoroughly.
   
9. By that time, our potatoes had already been cooked until cooked - I advise you to knead it a little using a potato masher, and then add the ready-made dressing to this time.
   
10. After adding mushrooms with vegetables, mix well, bring to a boil and try on salt - it's time to add it if necessary.
    
11. Just two more minutes and the champignon soup with potatoes is ready, as you can see the step-by-step recipe with a photo is simple and affordable. Supets can be turned off.
    
12. The aroma is incredible - the dish turns out to be very tasty, rich and satisfying!
    

Bon Appetit!

Video recipe for preparing mushroom soup

Cooking champignon soup in the home kitchen is a pleasure. The dish turns rich and appetizing. It is especially pleasant that it can be prepared without regard to the season, because we do not experience a lack of champignons. In summer, you can cook a light cold soup, and in winter we will be warmed and will appreciate a rich rich soup. Everything is very simple - light broth, slightly fried mushrooms and elementary vegetables - the soup cooks quickly.

Champignon soup - preparation of products

In the store, we will not be able to try champignons, so appearance and smell will be the determining criteria when choosing them. First, try the touch - they should be strong and resilient. Fresh mushrooms have a characteristic mushroom smell, a smooth matte hat of a white or cream shade. It is better not to buy stale mushrooms with obvious damage, smells of rot and mold, bruises and gray spots.

Do not store fresh mushrooms for a long time. Recycle them immediately, otherwise they can accumulate toxins, which can cause indigestion or poisoning. Simple safety rules leave us only 2-3 days to store them. You do not need to wash them in advance, it is better to put them in a paper bag or just wrap them in paper. When using a plastic container, do not close the lid tightly.

Champignon soup - the best recipes

Recipe 1: Chicken Broth Mushroom Soup

It takes less than an hour to cook this light soup. Chopped mushrooms remain beautiful and mouth-watering. Compared to forest mushrooms, champignons are fresh and tasteless. Stronger express their taste helps passerovka from onions and carrots and spices. A large amount of greens will decorate any soup, and even more so mushroom.

Ingredients: mushrooms (champignons, 500 grams), butter (90 grams), onions (2 pcs.), cream (half a cup), garlic (1 clove), flour (2 tablespoons), chicken broth (1 liter), bay leaf salt.

Cooking method

Soak the mushrooms in water for 5 minutes, so that it is easy to wash them from dirt. We cut in half, and then thin plates. Fry the mushrooms in vegetable oil in a heated frying pan under the lid. Peel and grate carrots. Add to the pan, mix. There we add onions, sliced \u200b\u200bin half rings. Salt, mix, leave for 15 minutes. Put the contents of the pan into the boiling broth. If the broth was cooked on chicken meat, separate the boiled meat from the bones, cut into small cubes and also add to the soup. In a serving plate put a spoonful of sour cream and a slice of chopped finely green onion.

Recipe 2: Soup with Champignons and Cream

Surely this is the simplest recipe for soup, cooked simply on the water. To enhance the taste we use low-fat cream and ghee.

Ingredients: fresh champignons (400 grams), ghee (1 spoon), cream (half a cup), green onion, flour (1 spoon), salt.

Cooking method

Prick mushrooms, cut into slices, boil in salt water, strain the resulting broth. Fry the flour in a pan until brown, pour the cream, warm the mushrooms over low heat. Put everything in the broth, add cream, boil. Add garlic and herbs to the soup as desired. Best of all with green onions harmonizes with mushrooms.

Recipe 3: Soup with Mushrooms and Cheese

The delicate taste of mushroom soup can be obtained by adding just one or two bags of processed cheese. It enhances the taste of fried champignons and gives the soup a light creamy flavor.

Ingredients: mushrooms (300 grams), potatoes (300 gr.), chicken (200 gr.), soft cream cheese (two cream cheese "Friendship" are perfect), onion, salt, pepper.

Cooking method

Pour chicken fillet 1.3-1.5 liters of salted water, boil from the moment of boiling for 20 minutes. Finely chop the onion, grate the carrots, dice the potatoes. We take the fillet out of the broth and also cut it into small cubes. In a pan, fry the onions and carrots in butter, add the mushrooms and simmer them under the lid. Put the potatoes in the broth and cook for 15 minutes, then add the mushroom mixture and chopped slices of fillet. Cook for 10 minutes after adding cream cheese. Good pepper and serve hot.

Recipe 3: Soup with Meatballs and Mushrooms

If you are limited in time, stock up with minced meat. Soup with meatballs and mushrooms can be prepared in just 40 minutes, while it will be rich, appetizing and tasty. If you like soup with processed cheese - it will take another 10 minutes to dissolve the cheese. It’s good if you put a large amount of leek, especially its juicy white part. A pinch of basil and nutmeg will add some zest, as if you decided to dine in a gourmet restaurant.

Ingredients: minced meat: beef (400 grams), soft cheese (200 grams), onions (100 grams), carrots, champignons (200 grams), basil, celery root, nutmeg, chili pepper, bay leaf and ground pepper, garlic, salt, parsley, vegetable or butter for frying.

Cooking method

Prepare meatballs - mince meat and onions through a meat grinder, add basil, nutmeg, chili. To form meatballs from homogeneous forcemeat, boil them in salted water for 30 minutes and remove them with a slotted spoon from the pan. Rub carrots on a coarse grater, onion and peeled celery root cut into rings. Pass the garlic through the press. Mushrooms cut into plates. Fry onion, carrots and celery in oil in a skillet, add mushrooms and simmer for 15 minutes. Put potatoes, cheese in a boiling broth, cook for 10 minutes, then combine with all the remaining ingredients. Boil for 5 minutes - and the soup is ready! Let it brew a little - 10 minutes is enough, just enough time to set the dining table. Do not forget to chop parsley or dill!

To prepare the soup, you can take any broth, especially for meatball soup. Boil mushrooms for about 25 minutes, and meatballs cook faster. Feel free to combine time - after 15 minutes of cooking mushrooms, send to the pot and meatballs. Various fillings are added according to the properties of cereals or flour products. For example, spider noodles are laid at the very last stage, about three minutes before the end of cooking, rice and buckwheat in 20 minutes. Cream cheese is dissolved in 10 minutes, and ordinary Russian or Dutch cheese can be put in soup 5 minutes before the soup is cooked. Mushrooms love different spices, you can experiment with them at least every day.

Cook quickly and let your dishes be delicious!

Unlike seasonal forest mushrooms, champignon dishes can be prepared all year round. After all, you can buy them at the store any time. Preparing a delicious, rich champignon soup is very simple. To do this, fry mushrooms and vegetables, all the ingredients are sent to a boiling broth. If you wish, you can add chicken fillet, potatoes, processed cheese to the soup - all this will give the dish a special aroma, unique taste, make it more nutritious.

It is good to cook mashed soups or cream soups from these mushrooms. The ingredients are mashed well with a food processor, nozzle mixer or blender. Cream, milk, spices and herbs are added. Such soups with crackers and herbs are served.

In addition to the fact that champignons are tasty, they are also useful. There are many vitamins in these mushrooms, including B, C, D, magnesium and potassium, amino acids are present. Champignons are high in protein. According to the feeling of satiety that appears after eating dishes with these mushrooms, champignons can be compared with meat.

Champignons are recommended to be included in the diet of patients with diabetes, atherosclerosis, anemia. Rich in useful substances, champignons are at the same time a low-calorie product, therefore, they can be used when following a diet.

A fragrant mashed soup with a delicate taste will be an excellent first course for lunch. It is prepared simply, mushrooms can be replaced with forest mushrooms, it will turn out even tastier.

Ingredients:

• Champignons - 800 g;
• Garlic - 5 cloves;
• Broth - 1 l (mushroom, meat, vegetable);
• Cream - 400 ml (22% fat content);
• Onion - 2 pcs.;
• Flour - 2 tablespoons;
• Butter - 2 tbsp;
• Olive oil - 3 tablespoons;
• Pepper, salt;
• Greenery.

Cooking method:

1. We wash the mushrooms, cut into small pieces.
2. Shred the onion, chop the garlic.
3. We heat the pan, pour the olive oil.
4. Fry mushrooms over low heat until the liquid evaporates.
5. Add onion and garlic. Mass fry until beautiful golden color.
6. We wash the greens, finely chop.
7. In butter, fry the flour, dilute 100 ml of cold water, mix the mass so that no lumps appear.
8. Transfer the mushroom frying to the pan, fill with broth, mix. Cooks over medium heat.
9. Pour the cream and flour mixture, salt, pepper, send to the pan.
10. Bring the soup to a boil. Reduce the fire to a small one, cook another 10 minutes.
11. Spread some mushrooms from the soup for decoration.
12. Puree the soup with a blender until smooth.
13. Serve sprinkled with herbs, decorating with mushrooms. You can add crackers made of white bread to the soup puree.

Interesting from the network

This is not just the first course, but rather a full meal. Delicious rich soup with delicious croutons. It is unlikely that anyone can refuse such a treat.

Ingredients:

• Champignons - 500 g;
• Butter - 50 g;
• Potato - 3 pcs.;
• Onion - 1 pc.;
• Water - 500 ml;
• Vegetable oil - 2 tablespoons;
• Cream - 1 cup;
• Black pepper, nutmeg;
• Baton - 200 g;
• Garlic - 2 cloves;
• Olive oil - 2 tablespoons;
• Fresh parsley.

Cooking method:

1. Cut the peels from the loaf, cut the flesh into neat cubes, which we put on a baking sheet and send it to dry in the oven (180 0) for 7 minutes.
2. Combine chopped garlic with olive oil, add croutons, mix.
3. Wash the mushrooms, peel the dark skin. We leave two mushrooms, the rest are coarsely chopped.
4. Peel onions and potatoes, cut into cubes.
5. Fry mushrooms with onions in vegetable oil (5 minutes). Add the butter, mix.
6. In a pot of boiling water, dip the potatoes, spread the onion and mushroom fry. Mix, cook for 10 minutes.
7. Using a blender, mashed the contents of the pan.
8. Pour in cream, salt, pepper, season with nutmeg. Bring the soup puree to a boil.
9. The remaining two mushrooms are cut into thin plates.
10. Pour soup into a bowl, put a little crouton, a few plates of champignons, sprinkle with parsley. Serve hot.

If you are on a fasting or low-calorie diet, this fragrant soup will be a good way for you to diversify your diet. Light, appetizing, with a pleasant mushroom taste.

Ingredients:

• Potato - 5 pcs.;
• Champignons - 500 g;
• Water - 1.5 L;
• Flour - 2 tablespoons;
• Onion - 1 pc.;
• Carrots - 1 pc.;
• Vegetable oil - 6 tablespoons;
• Fresh parsley - a bunch;
• Coriander, pepper, salt.

Cooking method:

1. Peel and wash vegetables and mushrooms. Cut the carrots into thin rings, potatoes into strips, onions into cubes.
2. Mushrooms are cut into thin plates. Finely chop the greens.
3. Fry onion in oil, add carrots, cook for another 3 minutes.
4. Pour water into the pan, bring it to a boil, send potatoes there.
5. Fry the mushrooms in a pan until a delicate cream color, salt, pepper, add flour, mix well.
6. Add the fried mushrooms and vegetables to the potatoes, mix the soup. Cook for about 20 minutes.
7. Add coriander, pepper, salt, bay leaf to the soup. Cook for another 3 minutes.
8. Sprinkle with chopped herbs, turn off the fire. We leave the soup on the stove to brew.
9. Serve the dish hot.

Now you know how to prepare mushroom mushroom soup with champignons according to the recipe with a photo. Bon Appetit!

If you have any questions about how to cook mushroom, then pay attention to the advice of experienced chefs:

• To make the soup puree thicker, you can add a couple of potatoes, melted cheese.
• Serve mushroom soup well with sour cream or mayonnaise.
• To the soup puree, cream soup it is good to serve croutons fried with the addition of oil, crackers dried in the oven, small pies with various fillings of potatoes, cabbage, meat.
• Puree soup will get a richer taste and become more nutritious if you add egg dressing to it. Raw yolks (3 pcs.) Are mixed with cream or milk (1 cup), poured into soup.
• Champignons can be replaced with any mushrooms: chanterelles, mushrooms, butter, russula.
• In the first dishes, including champignon soup, you can put spices and herbs such as savory, lemongrass, black pepper, sage, curry, bay leaf.
• Champignons must be resilient and strong. Fresh mushrooms have a characteristic pleasant smell, a neat even hat of a cream or white color. You should not buy mushrooms with obvious signs of damage, with mold or gray spots.
• Do not store fresh champignons for too long: they can accumulate toxins. The optimum storage time is 3 days.
• Mushroom soup or mashed soup can be prepared on chicken stock - so the dish will be even tastier.

Mushroom Soup Recipes

champignon mushroom soup

25 minutes

30 kcal

5 /5 (2 )

When the first mushrooms appear on the market, we definitely want to cook something from them. But do not wait for the mushroom season.

Industrial mushrooms (especially mushrooms and oyster mushrooms) are waiting for us on the shelves all year round. And dishes from them are no less fragrant and healthy. Yes, and the risk of poisoning is zero, compared with the mushrooms personally harvested or bought. Moreover, such yummy can be given to children.

Important!   Champignons are the first mushrooms that children begin to feed. Doctors recommend adding champignons to the children's diet from the age of 3. It should be dishes with a low content of mushrooms, for example - soups.

How to cook mushroom mushroom soup

Champignons - mushrooms that cook very quickly.   In some dishes they are put generally raw. Therefore, the cooking time actually depends on the type of potato used for the soup.

Kitchen tools:

Ingredients

How to choose champignons

It does not matter where you buy the mushrooms: in the store or in the market. They are sold either by weight or packaged in a transparent film. So you can visually and touch to determine their condition. Good champignons should be:

• elastic, intact, without depressions;
• white, pinkish or slightly beige;
• with a matte dry surface of the cap, without spots and mucus;
• when buying by weight, you can determine the smell: it should be thin and mushroom.

Mushrooms that meet these criteria are stored correctly: in the cold and in hard containers.

How to prepare champignons

To stew mushrooms, it is not necessary to peel the thin peel on the hat and the skirt on the leg. They are still invisible there. But in the soup, the appearance of mushroom plates matters. Peel the unnecessary items from the mushrooms with a sharp knife. But before that, prepare the mushrooms as follows:

• with a sponge or cloth sweep away the remains of soil;
• cut rotten places (if they are still there);
• refresh the cut on the leg;
• rinse the mushrooms briefly under running water;
• let it drain.

It is better to cut champignons prepared in this way for soup with whole longitudinal plates, starting with the legs.

Cooking sequence

1. Put boiling about 2 liters of water.
2. Heat the pan and pour oil into it.
3. Cut the onion into cubes, transfer to a frying pan until transparent.
   
   
4. Pour the chopped mushrooms and continue to simmer, stirring occasionally.
   
   
5. Grate the carrots on a fine grater, add to the mushrooms.
   
   
6. Cut the potatoes into small cubes.
   
   
7. Put the potatoes and mushroom mixture in an empty pan and pour boiling water in such a way as to achieve the density of soup you need.
   
   
   
   
8. Bring to a boil, salt, add pepper and simmer until the potatoes are cooked.
9. Pour the finely chopped dill and let the soup boil.

Remove the pan from the heat and let the soup brew for 10 minutes.

Cooking video

In our recipe, carrots grate. But for a more transparent soup, it is better to cut it into small cubes.

Mushroom champignon soup! First meal! TASTY
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Ingredients:

1. Fresh champignons - 5 - 7 pcs.
  2. Onion - 1 pc.
  3. Carrots - 1 pc.
  4. Potatoes - 4 - 6 pcs.
  5. Boiling water - 1 liter.
  6. Vegetable oil - 2 tbsp. l
  7. Dill (greens)
  8. Salt to taste
  9. Pepper to taste

Wash the mushrooms, peel the onions.
  Chop the onion finely. Fry in vegetable oil until transparent.
  Cut the mushrooms into slices, put in the onion and fry for 6 minutes.
  Peel and grate carrots, fry with mushrooms and onions until soft.
  Peel potatoes, cut into cubes. Fold in the pan.
  Add mushrooms with onions and carrots.
  Pour boiling water. Put cook on medium heat. Cook until potatoes are cooked.
  Salt and pepper.
  Pour into plates and sprinkle with finely chopped dill (herbs).
  Serve to the table.

Bon Appetit!

#first meal
  # yummy

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2017-05-13T07: 00: 04.000Z

You can cook delicious mushroom soup not only from champignons. For quick cooking, oyster mushrooms, russula, or pre-boiled mushrooms are also suitable. In the latter case, it is a crime not to use a mushroom broth as a broth.

And nutrition can be increased by welding.

Recipe for Frozen Champignon Mushroom Soup

• Time for preparing:   about half an hour.
• Servings Per Container: 4.
• Kitchen tools:   3-liter pan, pan, grater, knife and sliced \u200b\u200bboard.

Ingredients

What mix of vegetables to choose

• Given that the recipe already has potatoes, choose a mixture without it. The best option is vegetable assortment, packed in airtight packaging. Choose vegetables in a transparent bundle so that you can evaluate their appearance and composition.

Today we are preparing mushroom mushroom soup. These are not forest mushrooms, but are grown industrially, so there are no problems with their purchase, they are always on sale. Mushrooms are sold both fresh and frozen, they are prepared almost identically.

The preparation of such soups is simple and it turns out a very tasty, fragrant first course. If you have a desire to somehow diversify your menu, prepare such a dish for yourself for lunch, I am sure you will be very pleased with the lunch. I offer some of the most common and delicious options for making mushroom mushroom soup.

• Champignons have rightfully earned the title of vegetable meat. These mushrooms contain the maximum amount of vegetable protein, which is so necessary for our body for the full growth of soft tissues. Moreover, champignons are actively fighting harmful cholesterol.
• A huge amount of fiber in champignons allows you to keep your body healthy and light.
• Champignons are the most harmless and safe type of mushroom, as they are grown on artificial mushroom plantations.
• The high content of potassium in champignons improves the circulatory system of the body. And vitamin B2 helps strengthen the nervous system and improve sleep.
• Calcium and phosphorus contained in champignons strengthen the skeleton of the body and maintain the necessary level of iron in the blood.

• Champignons are also rich in folic acid, which is responsible for the renewal of body cells.
• Champignons help to overcome atherosclerosis and improve memory. Moreover, these mushrooms do an excellent job with the tasks of cosmetology. So, champignon prevents the appearance of wrinkles, improves the general condition of the skin.
• With all the richness of vitamins and minerals, champignon contains a minimal amount of calories, and therefore is especially indicated for those who want to maintain an attractive figure or are struggling with excess weight.
• But it is worth remembering that the use of champignons is contraindicated in people with chronic diseases of the gastrointestinal tract and children. Since these mushrooms contain a large amount of chitin, which is poorly absorbed by the pancreas. Read more: Mushroom soup puree is a recipe for cooking.

How to choose mushrooms?

Making mushroom soup from champignons is not difficult. Moreover, the main ingredient can be purchased at any store and on the market, regardless of the time of year. When buying, pay attention to the appearance of the product.

When choosing mushrooms, they need to be carefully examined for rotting or mold. It is better that champignons are not packaged. So it will be possible to inspect everyone. Products must be:

• resilient;
• without spots;
• with creamy even shade.

Their smell should not be sharp. As a rule, fresh mushrooms are uniformly dense, with a matte surface and a pleasant specific smell.

Since such products tend to deteriorate quickly, their preparation should be taken immediately. Otherwise, it is worth preparing the mushrooms for storage. You can put them in a sealed plastic container or paper bag. The main thing is not to wash before this.

How to cook mushroom soup with champignons?

Champignon soup with egg and milk dressing

Ingredients:

• 200 g champignon
• 2 potatoes
• 1 onion
• 2 eggs
• 200 ml of milk
• 1 tbsp. flour spoon
• 1 tbsp. spoon of vegetable oil
• ground black pepper

How to cook

Peeled and diced potatoes, cook for 10 minutes in salt water. Peeled, chopped onions, finely chopped mushrooms, fry for 10 minutes in oil. Add the prepared mushrooms and onions to the potatoes. Beat eggs with milk, flour and add a thin stream to the soup. Cook, stirring, 2-3 minutes, not letting the soup boil. Season the dishes with ground black pepper.

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 then cut them into cubes.
3. Peel the vegetables and rinse. 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 then fry for 5-7 minutes.
6. Combine everything in a saucepan with broth, barley and potatoes. Boil for 10 minutes, cover and leave to brew for a quarter of an hour.

Mushroom soup with rice in pots

Ingredients:

• champignons - 0.3 kg;
• onions - 100 g;
• carrots - 100 g;
• rice - 40 g;
• potatoes - 0.4 kg;
• sour cream - 40 ml;
• butter - 100 g;
• water - 1 l;
• salt, pepper - to taste.

How to cook

Rinse and boil until half cooked. Wash vegetables, peel, cut into slices. Cut the mushrooms into thin plates. Cut the onion into thin half rings. Melt about half of the oil indicated in the recipe and fry the onion and mushrooms in it. Lubricate the pots with the remaining oil. Lay potatoes, carrots, mushrooms and rice in layers in pots. Distribute the sour cream over the pots, add salt and pepper. Fill with water. Cover the pots with lids. Put the pots in the oven. After the temperature in the oven reaches 180 degrees, cook the soup for 40 minutes. Serve the soup preferably in pots. It turns out to be thick, rich, fragrant, worthy of a festive table.

Champignon Cream Soup

Ingredients:

• 400 g of fresh champignons;
• 1 onion;
• 1 clove of garlic;
• 500 ml of hot broth;
• 250 ml of milk;
• 50 ml cream;
• 3 tbsp. tablespoons of food starch;
• green onions;
• salt;
• pepper.

How to cook

Finely chop onion, garlic. Set aside one or two champignons (depending on their size) to the side for decoration, finely chop the remaining champignons. Put finely chopped onions, garlic and champignons in a closed bowl, then simmer for about 5 minutes at 100%. After this, add hot broth, with which grind the champignon mixture until mashed, and add milk to it. All this cook for 4−5 minutes at 100% in a closed bowl. Mix food starch with cream, and then with soup. After that, boil again for about 5 minutes at 100%. Add salt, pepper, garnish with chopped slices of fresh champignons and finely chopped green onions.

Mushroom Soup with Rice

Ingredients:

• 300 g champignon
• 2 onions
• 2 carrots
• 4 tbsp. tablespoons steamed rice
• 3 tbsp. tablespoons of vegetable oil
• 1 tbsp. a spoon of tomato paste
• dill greens

How to cook

Finely chopped mushrooms, chopped onion, fry 3 minutes in oil. Add the grated carrots. Salt, add tomato paste. Simmer for 7-8 minutes. Steamed rice pour boiling water, salt, cook for 10 minutes. Add the prepared mushrooms, carrots, onions, cook together for another 3-4 minutes. Sprinkle the prepared soup with chopped dill in the plates.

Mushroom Soup with Pasta

Favorite pasta will help to add satiety to this dish. I cook it with noodles. This is done very quickly, but it turns out unusually tasty, easy and satisfying. Such a recipe always helps out if everyone is very hungry for dinner, and there is a minimum amount of time to cook.

You can cook such a soup on meat broths, or just on the water. The number of ingredients can be changed, as well as their ratio. To taste, you can add your favorite spices and herbs. Now we will consider the most, in my opinion, the best cooking option.

Ingredients:

• 2 liters of water or meat broth;
• 3 raw potatoes;
• 1 medium carrot;
• 1 large onion;
• 200 grams of fresh, not frozen champignons;
• 100 grams of vermicelli;
• some vegetable oil;
• salt and ground pepper to taste.

Stages of cooking:

1. Cook the meat broth or simply bring the water to a boil. If you use a rich broth, then it is better to cook the meat in a single piece, and after ready to take it out in a separate bowl. There you need to chop it and add it to the pan at the end of the soup. It is better to choose meat on the bone. So the broth will be more rich. It is also better to choose a tenderloin and a part without skin and fat, so that it turns out transparent and appetizing.

1. Peel the potatoes, cut into small cubes. Cook it in the broth until cooked.
2. Peel the carrots, pass through a fine grater or cut into cubes - whoever loves. Put the pan on the stove, then pour a little oil. Bring to a boil, add carrots there. The onion cut into small pieces will go to her. Fry all this beauty to a golden and mouth-watering color.
3. While the potatoes are still boiling, add the carrot and onion mass to it. Meanwhile, wash, peel and cut the floor with plates or small mushroom cubes. They also need to be sent to the pot.
4. 10 minutes before being ready to put vermicelli, add salt, pepper and your favorite seasonings, if desired. Mix thoroughly, bring to readiness. As soon as you remove the pan from the stove, you can add chopped herbs for flavor.
5. Cover and let rest for 20-30 minutes. Now the dish is ready for tasting!

Nobody has resisted such aroma and taste! Try it and see for yourself.

Tyrolean champignon soup

Ingredients:

• 250 g beef bones
• 300 g champignon
• 5 potatoes
• 2 onions
• 1 carrot
• 1 cup milk
• 2 yolks
• 2 tbsp. tablespoons butter
• 1 tbsp. flour spoon
• pepper and salt

How to cook

Cook the bones in 1.5 liters of water for 1 hour, remove. Stew the mushrooms with half the butter and onions, adding a little water. Put the prepared mushrooms in the broth, salt. Add cubes of potatoes and carrots, cook for 15 minutes. Whisk the yolks with milk and flour, season the soup. Season with pepper.

Canned champignon soup with potatoes and cheese

Ingredients

• 150 g canned champignons,
• 100 g of cheese
• 1 carrot
• 2 potato tubers,
• parsley
• salt.

Cooking method

Wash potatoes, carrots, peel, cut into cubes. Wash parsley, finely chop. Dice the cheese. Bring water (1.5 l) to a boil, add potatoes, carrots and mushrooms, salt, cook until cooked, put parsley and cheese.

Simple Mushroom Dried Mushroom Soup

Properly prepared mushroom soup from dried mushrooms will work perfectly to diversify your daily diet. This recipe for dried mushroom soup is quite simple. To experience the aroma and exquisite taste of this dish, you will need the following ingredients:

Ingredients:

• any dried mushrooms (55 grams);
• one onion;
• potatoes (4-6 pcs.);
• one carrot;
• refined oil (a couple of tablespoons);
• sour cream (15 ml);
• greens, pepper, salt - to taste.

How to cook

On low heat, you will need to boil dry mushrooms for about an hour and a half. Filter the resulting broth after cooking, rinse the mushrooms and then chop. To the broth you will need to add peeled, sliced \u200b\u200bpotatoes, mushrooms, fried carrots with onions.

After this, boil all 25-30 minutes, then put the salt, pepper, sprinkle with fresh chopped herbs. Freshly prepared soup can be seasoned with sour cream.

Mushroom Soup

This recipe is suitable for filing for the first and for a two-year-old baby, and it is also good for sick at home. Cook and eat for health. Mushroom soup puree is delicious and everywhere to the place. You will need a blender for cooking.

Ingredients:

• Mushrooms - 300 g;
• Potatoes - 4 medium (300 g);
• Onion - 2 pcs. (medium);
• Carrots - 2 pcs. (medium);
• Parsley root - 1 pc. (small);
• Cream - 500 g;
• Spices (ground pepper), salt to taste.

Cooking method:

1. We prepare vegetables, peel, wash, cut large. We put the potatoes, carrots, parsley root in a pan, pour a little more than 5 cm on top with water, salt, cook until tender, they must be very soft.
2. In a pan, fry onions, mushrooms with spices, salt.
3. When the vegetables are boiled, pour the water into a separate bowl, leaving a little at the bottom. Grind them in a blender.
4. Now put the same mushrooms, onions and also mix until smooth.
5. Then add cream to the blender - mix again.
6. If our soup puree turns out to be thick, we dilute it with a liquid drained from vegetables, season to taste with salt, spices and whisk again.
7. Now put on medium heat and, stirring constantly, bring to a boil. Remove immediately.

Everything can be served. Sprinkle greens in plates on top.

Cooking mushroom soup from champignons in a slow cooker

When the house has a “smart machine” - a multicooker, then cooking a meal will not take much time and effort. And the aroma of such a light soup will not leave indifferent any member of the family.

Mushroom and Potato Soup

Products

• Fresh mushrooms: 800 g.
• Refined vegetable oil: 2 tbsp. l
• Cream 15−20% fat: 1 cup.
• Small potatoes: 6−7 pcs.
• White bread: 6 slices.
• Onions: 2 pcs.
• Parsley: 1−2 tbsp. l
• Chicken broth or water: 3 cups.
• Salt: ⅓ tsp

How to cook

Rinse, chop mushrooms. Finely chop the onion. Peel the potatoes, cut them into small cubes. Pour vegetable oil into the bowl. Stir onion in BAKERY mode for 10 minutes, stirring. Add mushrooms, potatoes. Add salt. Fry in BAKERY mode for 10 minutes, pour the broth so that it barely covers mushrooms and potatoes. Cook the soup in EXTINGUISHING mode for 40 minutes. Cool to a warm state, place in a blender, pour in the same warmed cream. Grind the soup until mashed. Pour into the bowl of the multicooker, then darken in the EXTINGUISHING mode 20 minutes. Dice slices of bread and dry in the oven, preheated to 180 degrees, for several minutes. Serve finely chopped greens and croutons for the soup.

If the multicooker has a STEAM BREW mode, then you can replace the last EXTINGUISHING mode with it. In BOILING mode, STEAM should bring the soup to a boil. If you add water instead of chicken stock, also add 50 g butter. Slices of bread can be fried in a toaster and grated with garlic.

Mushroom soup in the Swabian crock-pot

We offer you to enjoy a hearty soup, which was cooked in the restaurants of Stuttgart in Germany. The traditional “Swabian” soup is cooked on a bovine broth with the addition of various ingredients. You can move away from this rule a little and cook soup on vegetable broth. Mandatory components of such a soup are shtetsle (dumplings) and potatoes. The remaining ingredients can be added at your discretion, but the basic rule must be observed - the dish should be prepared from hearty foods.

What foods to cook:

• onions - 4 pcs;
• carrots - 3 pcs;
• porcini mushrooms (fresh, dried or frozen) - 150 gr;
• leeks and celery - 3 stalks each;
• potato tubers - 500 g;
• allspice, black pepper, bay leaf - to taste;
• oregano (thyme) - 1 tsp;
• mustard seeds - 1 tsp;
• garlic - 2 cloves;
• tomato paste - 1 tsp;
• olive oil - 2 tbsp .;
• water - 2 liters;
• salt to taste.

For shtzple:

• flour - 200 gr;
• egg - 2 pcs;
• salt - a pinch;
• water 50-60 ml.

For the preparation of stewed onions:

• onions - 4 pcs;
• olive oil - 1 tbsp. l;
• apple juice - 50 ml;
• salt, sugar - to taste.
• For refueling:
• champignons - 300 gr;
• parsley - 1 bunch;
• salt and pepper to taste.

Cooking mushroom soup in a slow cooker:

Prepare dried or frozen mushrooms (soak or defrost). Cut into pieces. Peel the onion and cut into two halves. All remaining vegetables are cleaned and cut coarsely. We combine all the spices.

Turn on the slow cooker in the "Frying" mode for 10 minutes. In olive oil, fry the onions (cut down) until brown. We remove the onion and put garlic, mushrooms, onions, spices, salt and tomato paste in a pan. Mix everything and fill with water. After 10 minutes, change the mode to "Extinguishing", time - 40 minutes. After the broth boils, open the lid, add the potatoes and continue to cook the soup.

While the broth is cooked, prepare the shtetstle. Mix the eggs with water, add the sifted flour, salt. The dough should be sticky. Put it in a free bowl and cover with a towel. Pour the finished broth into another container, cover with a lid, leave to insist. In the pan of the multicooker in the "Frying" mode, we heat the olive oil, then fry the chopped onion. Cooking time - 5 minutes.

After frying the onion, pour it into a separate bowl, fill with apple juice, add salt and spices. We release the multicooker bowl to make the shtetstle. Since not every housewife in the kitchen has a special tool for shtetsle, then you can cook "dumplings" with a wide knife.

Pour water into the pan, add salt and activate the "Extinguishing" mode for 30 minutes and wait for the water to boil. Take an ordinary tablespoon, pick up the dough. We spread it on a wet board and “pinch off” small pieces with a knife, as if stretching it over the board. Each "worm" is sent to boiling water. Spetsleles do not have the correct shape, so you should not worry about their appearance.

In small portions, cook the shtetsle in water and catch with a slotted spoon. Throw the finished "dumplings" into a colander and rinse with water. In the clean pan of the multicooker we return the infused broth, add the crushed champignons, shtetsle, salt and spices into it. We activate the "Extinguishing" mode for 20 minutes. We are waiting for the soup to boil. After which we “allow” the soup to boil for another 5 minutes and turn off the slow cooker.

Pour Swabian soup into plates, add parsley and stewed onions. Help yourself!

Delicious mushroom soup in a slow cooker with chicken

Delicious mushroom soup in a slow cooker with chicken will turn out to be more satisfying and rich. To prepare it, you will need the following ingredients:

• Chicken Slice - 250 gr
• Mushrooms - 200 gr
• Potato - 3 pcs.
• Onion - 1 pc.
• Vegetable oil - 2-3 tbsp. l
• Salt and spices to taste

How to cook

1. Chicken - filet or other part, wash and cut into small pieces.
2. Wash and peel the mushrooms, cut into small pieces or thin bars.
3. Peel and chop the onion into small cubes.
4. Dice potatoes.
5. Pour some vegetable oil into the multicooker bowl, turn on the Frying mode and lightly fry the onions.
6. When it gets a golden hue, put the slow cooker in the "Cooking", "Soup", "Baking" or "Stewing" mode - depending on the type and model of the appliance. Pour some water into the bowl and put mushrooms, potatoes and chicken in it.
7. Close the cooker lid and cook for 40 minutes. Pour enough water so that all products are well covered.
8. When the potatoes become soft, salt and add any spices to taste. Add soup water to the desired density and continue cooking for another 20 minutes. To make the mushroom soup in the slow cooker cook faster, the products can already be poured with hot water, heated separately in the kettle.
9. Sprinkle the prepared soup with herbs and serve.

There are a lot of recipes for mushroom soup. Choose, experiment, cook what you really like.

Bon Appetit!