Making mushroom soup for lunch is quite easy and quick. It turns out to be aromatic, satisfying, and in some cases can also serve as a dietary dish. We offer several of the most common and delicious options for preparing mushroom soup from champignons.
On a note! You don’t have to drain the first mushroom broth from the champignons. This method is used for forest mushrooms, which often absorb harmful substances from the soil. Greenhouse champignons can be immediately transferred to water for soup or fried with aromatic oil and then added to the broth.
Champignon soup with chicken always turns out to be satisfying, filling and invigorating during the winter season.
Let the soup brew a little under the lid, and then put it on plates.
Now turn off the heat, let the first dish brew a little and serve.
A simple and satisfying soup is ready!
Wash the onion feathers and chop finely. Place the first mixture in tureens and sprinkle with onions.
The set of products and the process of preparing such a soup are almost banal. But the result is finger-licking good!
To get a more satisfying soup, you can include half a glass of rice in the list of products.
On a note! Cheap processed cheese does not melt at all, remaining in the broth in the form of small pieces. Therefore, it is recommended to take a good, high-quality product. Can be flavored with onions or mushrooms.
At the end of the “five minutes” the dish can already be served.
Cooking any dish in a multicooker makes the task a little easier, since you don’t have to stand over the “smart pan” so that nothing boils out of it or burns.
Lenten soup is prepared exclusively from vegetables, using water instead of meat broth and without using butter for frying mushrooms/vegetables. Sour cream is also not used for serving - you can only sprinkle the dish with fresh herbs when serving.
Otherwise, the soup for Lent is prepared in the same way as all the others already described above.
Hello, dear hostesses, mushroom pickers and simply lovers of delicious food. Now the first mushrooms are starting to hide in the forest, so I would like to talk about them. If you were lucky enough to collect wild mushrooms or you bought champignons, then this article is for you.
Of these you can or. But it will be especially tasty to cook aromatic soup from them.
Everyone in our family loves mushroom soup. I make soup with champignons for the kids, and adults also love to eat it with wild mushrooms. There are, in fact, a lot of options for preparing this seemingly simple dish. Noodle soup, cream soup and a simple classic version with potatoes - all this can be prepared easily and simply.
Today I have selected 4 different tastes and methods of preparing mushroom soup. I hope they will become a worthy page in your cookbook. So here we go!
You can cook a very tasty soup from freshly picked mushrooms. Be sure to select them before cooking. Wormy and rotten specimens should be thrown out without hesitation. Rinse the rest thoroughly, if necessary, peel and cut into pieces. You will find out more in the recipe.
1.After selecting and washing the mushrooms, they need to be cut. For the classic recipe, I make it large. It turns out to be a real village soup.
2. Place in a saucepan and add water. Put on fire. Before boiling, foam will begin to actively appear. It definitely needs to be removed. After the broth boils, you need to simmer for another 15 minutes. If the liquid becomes too black and foamy, the procedure can be repeated. Pour the contents of the pan into a colander and rinse the mushrooms.
3. Fill them with water again and place on the stove. While you wait for it to boil, prepare your vegetables.
4. Cut the carrots with a knife or grate them. Finely chop the onion. After boiling, add them to the soup.
5. Cut the potatoes into medium cubes or strips. You shouldn’t do it too small, otherwise it can quickly be overcooked. Add to broth. At this stage, you can add salt, peppercorns and chopped parsley root.
6. Cook for 10 minutes, then add the bay leaf. Remove from heat and cover with a lid. Let it brew for another 10 minutes and you can begin the long-awaited tasting. The aroma must be excellent!
Serve with herbs, sour cream or mayonnaise. Some people season the soup with milk.
Bon appetit!
We will prepare a fragrant, rich and very tasty soup according to this recipe. Once you try to cook it once, you will probably want to do it again and again. This is exactly what happened to me. Relatives often ask me to cook such a dish for them, which I gladly do. You can cook it from any mushrooms that you have on hand (forest or champignons).
1. Finely chop the onion and fry in butter and vegetable oil. In the meantime, you need to start on the next products.
2. Chop or grate the carrots. Do what is most convenient for you, because in the end we will still use a blender to beat the mass. Add it to the frying with the onions.
3. In another roasting pan, fry the mushrooms, cut into medium cubes. First, they will secrete the necessary liquid and stew in it. And then, when it evaporates, you need to add oil and fry them for another 5-10 minutes.
4. Cut the potatoes into medium cubes and boil in water until tender. Here you need to add salt and seasoning for the broth.
To prevent the cream from curdling when it gets into a hot broth, it must be preheated.
5. We will warm them up by adding them to the finished frying. As soon as they start to boil, remove from heat.
6. When all the products are prepared - mushrooms, onions with carrots and potatoes - they need to be combined in the same pan where the broth with potatoes was cooked. Add cheeses. Place the blender in there and blend on low power until smooth. Using a higher power, you risk getting burned by hot puree and dirtying the kitchen.
7. Now the puree soup needs to be brought to a boil again and can be served with croutons and herbs!
Bon appetit!
This soup with the addition of vermicelli is very satisfying and tasty. At the same time, it is also light and perfect for those who are watching their figure, but love to eat delicious food. In this same recipe, I will show you how easy it is to make noodles at home with a minimum amount of ingredients. We will cook this dish from it.
1. Break an egg into the sifted flour, add a little vegetable oil (about 1 tablespoon) and a little salt. Knead into a strong dough. Leave for half an hour, covered with a plastic bag and knead again.
2. Roll out the resulting quantity into a thin layer. Sprinkle with flour and fold it in half. Roll. Add flour again and fold into quarters. Roll out again.
3. Roll the thin dough into a loose roll, and then cut it into thin strips.
4. Place on a tray in an even layer and dry in an open and well-ventilated place until completely dry. Ready noodles can be stored in the same way as store-bought noodles - in a bag.
5. So, when the noodles dry well, you can start preparing our soup. First of all, you need to fry onions, garlic and carrots. Crumble them in the usual way and fry in oil until golden.
6. Cut the mushrooms into medium pieces and place in a hot frying pan. They will soon release juice. As soon as it evaporates, you need to add a little oil and fry them for 5 minutes.
7. Bring the water for the soup to a boil, add salt, season and add bay leaves. Add the fried champignons and simmer for 5 minutes.
8. Add frying. Then add the noodles and boil for 2 minutes. Now the soup is ready.
9. Cover with a lid and let sit for at least 5-10 minutes so that the vermicelli “reaches”.
Here, if desired, you can add potatoes for more satiety.
This soup is very easy to prepare and very enjoyable to eat. Chicken, mushrooms and cheese are a great combination in any dish. And in this soup they are twice as tasty and aromatic. Try it!
1.First of all, you need to cook the chicken in salted broth. Then the leg needs to be removed, cooled, cut and chopped.
2. Chop onions, mushrooms, potatoes and celery in any convenient way. The neatness of the pieces is not important, because then all this will be converted into puree. The greens also need to be chopped.
3. Potatoes and celery are added to the broth. They need to be boiled until tender.
4. Sauté the onion until golden brown. Fry the mushrooms until tender with the addition of salt.
5. Grind the potatoes and celery in a blender, add cheese and onion and beat again. Pour the puree into the chicken broth and boil for 3 minutes. Serve the soup with pieces of mushrooms, chicken and herbs. Bon appetit!
In this video you will learn not only a recipe for making delicious mushroom soup, but also several techniques on how to do it correctly. This recipe produces a flavorful dish with a very piquant and delicate taste.
Making mushroom soup is very simple, no matter what recipe you choose. An important component to any dish is your creative desire and love for your work. Without it, even the most delicious dish will turn out bland.
Therefore, be inspired and create some goodies for your loved ones!
Good luck to you! See you again!
Mushroom soup with sour cream is a very common dish, both at the restaurant level and at the home kitchen level. This dish is considered a representative of Western cuisine. It is often prepared in Transcarpathian cuisine, where people love to have a hearty meal. Today there are a lot of recipes for this dish. And each of them deserves recognition because they have excellent taste. Most often it is eaten for lunch, as it is a nutritious dish and saturates the body with strength and energy for the rest of the day. This dish can be consumed during a diet or fasting. In this case, it is worth replacing just one ingredient - sour cream. During a diet, you can use sour cream with less fat content, and during fasting you can remove it from the recipe altogether. Making sour cream soup for lunch is a profitable option because the process does not take much time.
Naturally, the main component of this dish is mushrooms. Most recipes use champignons, but other varieties are also suitable, for example, chanterelles, porcini mushrooms, cherries and others. It is possible that the soup is prepared from several varieties of mushrooms. Mushrooms can be taken both fresh and dried. This soup is cooked without adding meat, since mushrooms are a good alternative. This quality makes mushroom soup a valuable source of energy for vegetarians.
Also, an important component of any soup is potatoes. The amount of potatoes depends on the serving. On average, a small pan will require two or three potatoes.
Additional ingredients are onions and carrots. They can be taken in any quantity, depending on the preferences of the housewife.
The next important component is sour cream. For a standard dish it is better to take fifteen percent. It is recommended to pay attention to the freshness of the sour cream, since a poor-quality ingredient can ruin the entire taste of the dish. If desired, you can replace this product with cream. In this case, the taste of the dish will be more delicate and piquant and the consistency of the soup will be slightly thinner than in the standard version. To prevent the soup from being too thin, you can use flour as a thickener. To do this, mix two tablespoons of flour with water separately and add a few minutes before readiness.
Bay leaves, ground black pepper and any herbs are suitable as spices. Everything here is individual and depends on the taste preferences of the cook.
The first step is to clean and wash all the ingredients. First you need to cut the potatoes into small pieces and put them on the fire. After the water boils, add the chopped onion and bay leaf. Reduce the heat slightly and leave for about twenty minutes.
While the potatoes are boiling, you need to be busy preparing the mushrooms. We cut them into slices and fry them in a frying pan. Add chopped onion, salt and pepper until the mushrooms are almost ready. After the onion becomes transparent, pour sour cream into the pan. Cover with a lid so that this mixture can simmer well.
After this, add the contents of the frying pan to the potatoes. The soup remains to be cooked for about ten minutes over high heat.
Instead of plain water, you can use chicken broth. In this case, the taste will be more intense.
While the soup reaches the desired state, take several beautiful champignons and cut them into even slices. And fry them in oil for about seven minutes. Add carrots, cut into thin slices, to the champignons. Fry the ingredients for a few minutes. This mixture will be used as a topping.
The soup should be served slightly cooled. We develop it into plates and add our topping to each one. Beautifully shaped mushrooms and carrots will make the dish more colorful and appetizing. Also, you can use a sprig of dill or any other greens as decoration.
One serving of this soup has approximately two hundred thirty-nine calories, which makes it valuable for those losing weight. One serving can enrich the human body with five grams of protein, eighteen and fifteen grams of fat and carbohydrates, respectively. Thus, this dish will not burden the digestive process and will become a valuable source of various vitamins and minerals. Eating such a soup will only benefit the human body.