Cooking soup with mushrooms for lunch is quite easy and quick. It turns out fragrant, satisfying, and in some cases it can also act as a dietary dish. We offer some of the most common and delicious options for making mushroom champignon soup.

Classic mushroom champignon soup

For a pound of champignons you will need:

• 2 tbsp. l. vegetable oil;
• 2 liters of water;
• for large carrots and onions;
• lavrushka;
• a piece of butter;
• some pepper;
• 20 g sour cream;
• a few sprigs of fresh parsley.

Cooking like this:

1. We wash the mushrooms, cut into 4-6 pieces, put them in a small saucepan with boiling water and boil for a quarter of an hour.
2. Meanwhile, pour the prepared water into a larger saucepan and set to boil. Heat the oil in a frying pan and send the boiled mushrooms into it.
3. While the water is heating and the mushrooms are stewing, prepare the remaining vegetables. Peel the onion with carrots and finely chop, fry until soft in sunflower oil. The latter may not be fried, but simply put into the soup 15-20 minutes before the end of cooking, but then the broth will become less rich and will not have a golden hue.
4. We send mushrooms and frying to the broth, mix, put spices and salt. Boil for another 10 minutes, then sprinkle with chopped parsley, close the lid and turn off the heat. We insist for 10-20 minutes and serve homemade with sour cream.

On a note! You don't need 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 mushrooms can be immediately transferred to the soup water or fried with aromatic oil and then added to the broth.

With chicken

Champignon soup with chicken invariably comes out nourishing, well-nourishing and invigorating in the winter season.

You can prepare it as follows:

• 3 potatoes;
• 1 boneless chicken breast;
• 400 g of champignons;
• small onion head;
• salt pepper;
• 5-7 sprigs of parsley;
• 1 small carrot;
• 1 bay leaf;
• butter 50 g.

Cooking like this:

1. Rinse the breast and put it in a saucepan with water. We set to cook, add salt to the broth immediately. Remove the foam periodically to keep the broth transparent. When the foam stops forming, add spices and lavrushka.
2. We prepare vegetables as usual: peel potatoes, carrots and onions, cut potatoes into small cubes, three carrots, and finely chop the onion and fry with carrots in oil.
3. While the sautéing is languishing, wash the mushrooms, cut them into small slices and add to the frying. Simmer for 10 minutes over medium heat.
4. Meanwhile, rinse the herbs and grind.
5. Put the potato cubes in the broth. Take out the breast, cool it a little, disassemble it into pieces, and then return the pulp to the broth.
6. At the same time we spread the frying with mushrooms. Mix well, cook for another 7-10 minutes, add greens and turn off after a couple of minutes.

Let the soup brew a little under the lid, and then put it on plates.

Champignon soup with cream

The most delicate mushroom soup with cream consists of the following list of ingredients:

• 1.5 l of meat broth;
• 500 g fresh champignons;
• 30 g of butter fat;
• 200 g fresh cream 15-20%;
• 3 garlic cloves;
• 1 onion;
• 2 tbsp. l. flour;
• salt pepper.

We will cook like this:

1. Put the broth on a slow fire to warm up. Wash the mushrooms, cut into slices 5-7 mm thick. Peel the onion and garlic, chop finely and fry in oil until the first signs of a change in the color of the vegetables.
2. After that, put the mushrooms on them and continue cooking until the liquid has completely evaporated from them.
3. Sprinkle with flour, stir, fry for a few more minutes. Then add a couple of glasses of broth, stir. wait for a boil and remove from heat.
4. Transfer everything to a blender bowl and work to a puree consistency. Then add the rest of the broth, salt and pepper, continue the whisking process for a couple of minutes.
5. Transfer the puree soup back to the saucepan in which the broth was previously. Pour in the cream, stir, slowly boil and boil for 10 minutes.
6. It remains to add butter and mix well.

Now turn off the heat, let the first dish brew a little and serve.

With potatoes

We will prepare mushroom soup with potatoes from the following set of products:

• 400 g of champignons;
• 200 g of porcini mushrooms;
• 4 potatoes;
• 1 medium onion and 1 carrot;
• salt, pepper, a set of spices "10 vegetables";
• oil for frying.

The principle of making such a soup does not differ from the previous ones:

1. Prepare roasting with onions and carrots.
2. Wash the mushrooms, chop and stew separately. It is recommended to first boil the whites in boiling water for 5-6 minutes, then drain the water and stew in oil together with the mushrooms. Salt a little.
3. Peel the potatoes, cut into cubes or cubes, put them in boiling water and cook for 10 minutes, removing the foam.
4. Put mushrooms in water with potatoes and fry. Add spices, stir, cook for another 10-12 minutes.

A simple and hearty soup is ready!

Unusual mushroom soup with barley

Mushroom soup with 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 slice 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 groats are steaming, wash the mushrooms and cut them into cubes.
3. Peel and rinse vegetables. Cut everything into small pieces, approximately with an edge of 7-8 mm.
4. Put only potatoes in a saucepan with cereals. And fry the carrot-onion sauté with a mixture of prepared oils.
5. After a few minutes, add the mushrooms and 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.

Rinse the onion feathers and chop finely. Arrange the first among the tureens and sprinkle with onions.

Delicate recipe with melted cheese

The set of products and the process of making such a soup is almost trivial. But the result - you will lick your fingers!

• 350 g chicken fillet;
• 2 medium potatoes;
• 2 quality processed cheese;
• 1 onion;
• 1 medium carrot;
• 400 g of champignons;
• salt to taste;
• pepper, turmeric;
• 1 tsp mixture of spices "Universal".

Cooking like this:

1. Rinse the fillet and cut into neat cubes. We put it in a saucepan, fill it with water and put it on fire.
2. While the broth is boiling, prepare the mushrooms and vegetables. As usual, we make carrot and onion frying, cut mushrooms into slices, potatoes into cubes or strips.
3. After the foam is completely removed from the broth, put the potatoes and mushrooms in it. Cook for 10 minutes, add frying and cook for another 5-7 minutes.
4. After that, three frozen cheese curds on a grater in a saucepan, add salt and spices to taste, mix well and cook over low heat for a few more minutes.

For a more satisfying soup, you can include half a glass of rice in the list of products.

On a note! Cheap processed cheeses do not melt at all, remaining in the broth in the form of small pieces. Therefore, it is recommended to take a good, quality product. It can be flavored with onions or mushrooms.

Mushroom soup with frozen champignons

• 350 g frozen mushrooms (mushrooms can be mixed with chanterelles);
• 1 medium onion;
• 2 medium carrots;
• vegetable oil spoon;
• 2 leaves of laurel;
• 5-7 sprigs of dill and parsley;
• 2 liters of water;
• 4 medium-sized potatoes;
• h. l. salt;
• a few pinches of black pepper.

Cooking again!

1. Transfer the mushrooms to a saucepan, defrost and boil for 10 minutes. Then fill with water and set to cook.
2. While the mushrooms are boiling, we prepare the vegetables, not forgetting to remove the foam from the broth. Peel the potatoes, onions and carrots, rinse thoroughly. We make the usual frying from onions and carrots. Cut the potatoes into medium-sized strips and transfer them to the broth.
3. Add spices and salt immediately and mix. We spread the frying and cook for another 15 minutes.
4. Meanwhile, we wash and finely chop the greens. Pour it into a saucepan 5 minutes before the end of cooking, set the fire to a minimum.

At the end of the five-minute period, the dish can already be served to the table.

In a multicooker

Cooking any dish in a multicooker makes the task a little easier, since you do not need to stand at the "smart pan" above your soul so that nothing boils out and burns out of it.

Mushroom soup - a great option for those who love mushrooms, but do not go to the forest for them. Such a soup is prepared quite quickly: it takes about an hour to cook a large saucepan (4 liters).

Any mushroom soup, including this one, can (we would even say, and should) be cooked without meat, that is, not in meat broth, but in water, since mushrooms themselves are quite high-calorie product, in terms of protein content and nutritious values \u200b\u200bnot inferior to meat.

Need to:

• Fresh champignons - 700-800 grams
• Potatoes - 5-6 large potatoes
• Onion - 1 onion
• Carrots - 1 large or 2 small
• Peppercorns - 5-8 peas
• Ground black pepper
• Bay leaf - 1-2 leaves
• Salt - about 0.5 flat tablespoon in a saucepan and a third of a teaspoon in a skillet
• Butter - about 40 grams
• Parsley and celery (can be dried) - optional, if dried - 1-2 teaspoons each, fresh - about 30-40 grams
• Sour cream

We have indicated the amount of food per 4 liter pan, if you need to cook less, reduce the amount of ingredients accordingly.

Preparation:

Pour cold water into the pan to about half the volume, and put the pan on the stove at the maximum heating level. While the water is heating up, you need to wash the mushrooms and cut them into small pieces (focusing on a size of 1-2 cubic centimeters).

Put the chopped champignons in a bowl and set aside for a while.

Finely chop the onion, melt the butter in a hot deep frying pan (in a saucepan) and fry the onion in it until golden brown.

When the onion turns golden, pour the chopped champignons into the pan, mix them with the onions, salt (about a third of a teaspoon of salt) and pepper lightly, mix everything again.

The champignons will quickly give up the water. When the water in the pan boils, reduce the heat to medium and fry the mushrooms "in their own juice", stirring occasionally (every 3-5 minutes). Do not cover the pan with a lid, let the water evaporate. We fry until all the water from the pan has evaporated and the mushrooms, which have lost much in volume, stop "floating". Usually this process takes 20-25 minutes.

Meanwhile, peel the potatoes and cut them into small cubes, peel and finely chop the carrots (or three carrots on a coarse grater, you can use). When the water in the pan boils, add 0.5 tablespoons of salt there, put the potatoes and carrots, add peppercorns and bay leaves, bring everything to a boil again and look at the clock - counting 20 minutes. If the mushrooms in the pan reach the desired state earlier, just turn off the heat under the pan. Just in case, we put the kettle on - we may need to add boiling water to the pan.

When the allotted 20 minutes have passed, we transfer the champignons from the pan to the pan, add, if necessary, boiling water - so that the pan is full, we try to see if there is enough salt. Add parsley and celery if desired. Mix everything, bring to a boil and cook (without closing the lid, but reducing the heat) for another 10 minutes. Everything is ready. Pour into plates, add a tablespoon of sour cream to each plate and serve.

This aromatic and delicious mushroom soup is loved by both adults and children. This soup is especially good because you can cook it without looking at the season. Modern shops offer us fresh champignons at any time of the year, and of course the soup made from these delicate and aromatic mushrooms turns out to be equally tasty and desirable both in summer and in winter. However, if in winter we prefer a hearty, rich and thick hot champignon soup, then in hot summer we will certainly be pleased with a cold and light soup. And yet, making both hot and cold mushroom soups requires certain culinary skills and knowledge of little secrets and secrets. Let's try today to figure out and remember how to make champignon soup.

The mushrooms themselves are of a huge variety. There are more than 200 types of these delicious mushrooms. However, the most widespread, as well as the greatest culinary significance, were received by only two types of champignons. This is the most common garden champignon, and also less common in our stores, but more fragrant brown champignon. These mushrooms are not only very tasty, but also healthy. Champignon pleases us with a rich content of B vitamins, phosphorus, calcium, potassium. The healing power of champignons is also well-known, which help to avoid cardiovascular diseases and play an important role in the prevention of oncological diseases.

And yet, we love champignons primarily for their delicate taste, bright aroma and the widest possibility of culinary use. Soups stand out among the huge variety of delicious champignon dishes. What kind of soups are not prepared from these mushrooms! Hot and cold, tender milk and thick cheese, light vegetarian and mushroom soups with poultry and meat broths. Is it worth mentioning the most delicate creamy cream soups known to anyone who has ever sat at the table? When preparing soups, vegetables and dairy products, cereals and pasta, spices and herbs are added to mushrooms, which help soups to play with thousands of new flavors and emphasize the delicate taste and bright aroma of mushrooms.

Today "Culinary Eden" offers you a selection of tips and recipes that will explain in detail even to novice housewives how to make champignon soup.

1. When choosing champignons for your soup, pay close attention to their appearance and smell. Good, fresh mushrooms have a pleasant bright specific aroma. Any notes of extraneous odors, and even more so the smells of decay or mold, will tell you about not the first freshness of mushrooms. Be sure to inspect and feel the mushrooms before purchasing! Fresh champignons should be strong, firm, with an even matte white head and a light cream shade. Excessive softness, black or gray spots, obvious damage and bruising are all signs of stale mushrooms. It is better to refuse such a purchase.

2. Try to process purchased champignons as soon as possible. Like any other mushrooms, mushrooms, seemingly harmless at first glance, as a result of improper or excessive storage, can accumulate toxins that can cause indigestion and even poisoning. If the preparation of your dish from fresh mushrooms is delayed for several days, use simple rules for safe storage. Store fresh mushrooms in the lower compartment of the refrigerator for no more than 2 - 3 days. When storing mushrooms, do not wash them, but simply wrap them in paper or place in a paper bag. You can also use a plastic container, just do not close the lid too tightly. But it is better to refuse storing mushrooms in plastic bags. In such bags, the mushrooms will deteriorate very quickly.

3. Let's try to make the simplest and fastest champignon soup. In a deep saucepan, heat 2 tbsp. tablespoons of olive oil, add two finely chopped onions and simmer until soft. Then add 500 gr. mushrooms, cut into thin slices, and fry all together until slightly golden brown. Pour in one liter of vegetable or chicken stock, bring to a boil and simmer over medium heat for 15 minutes. Five minutes before the end of cooking, add 2 tablespoons to your soup. tablespoons of chopped parsley, salt and black pepper to taste. Serve with sour cream and fresh parsley.

4. It is just as easy to prepare champignon soup according to the American recipe. Rinse thoroughly and grind 800 gr. champignons. Finely chop three onions and a small celery stalk. Heat 2 tablespoons in a saucepan. tablespoons butter, add mushrooms and vegetables and simmer all together for 3 minutes until soft. Then add one liter of chicken stock, bring to a boil and simmer over medium heat for 20 minutes. Cool the finished soup and grind with a blender until smooth. Season to taste with salt, black pepper, ground nutmeg and 2 tbsp. spoons of white vermouth. Heat without boiling and serve immediately. Serve the croutons separately.

5. A simple recipe for homemade champignon soup with potatoes and noodles is very popular. Peel and rinse with 500 gr. champignons, cut them into thin slices and put in a deep saucepan. Pour three liters of cold water over the mushrooms, bring to a boil, remove the foam and cook for 20 minutes. Strain the finished broth and return to the pan, and set aside the mushrooms. Heat 2 tablespoons in a skillet. tablespoons of butter, add one finely chopped onion and one carrot, chopped into small cubes. Sauté for 5 minutes, then add the boiled mushrooms and sauté everything together over high heat for another 5 to 10 minutes. Bring broth to a boil, add two diced potatoes, mushrooms with vegetables, salt and black pepper to taste. Cook everything together for 15 minutes, then add ½ cup noodles and cook your soup for another 10 minutes until tender. Add 3 tablespoons to your soup a couple of minutes before cooking. spoons of dill. Remove the prepared soup from heat and let it brew under the lid for 15 minutes. Serve with sour cream.

6. Soup-puree made from fresh mushrooms is no less popular. Peel and rinse with 600 gr. fresh mushrooms, select 5 - 6 of the smallest and strongest, and finely chop the rest and put in a deep saucepan. Add 1 tbsp. a spoonful of butter, one diced carrot and one chopped onion. Mix everything, cover the pan with a lid and simmer the mushrooms over low heat for 30 minutes, then add one glass of water or broth, bring to a boil, cook for another 5 minutes, remove from heat and cool slightly. Transfer the stewed mushrooms and vegetables to a blender bowl and blend until smooth. In a saucepan, 2 tbsp. tablespoons of butter, fry 2 tbsp. tablespoons flour, add 4 cups of very hot milk and mix thoroughly. Then add the mushroom puree, salt and pepper to taste, bring to a boil and simmer over low heat for 10 minutes. Boil the set aside whole mushrooms separately, cool and cut into thin slices. Prepare ice cream by mixing two raw yolks with a glass of cream. Season the finished soup with lezon, pour into bowls and garnish with slices of boiled champignons.

7. It is even easier to prepare the original mushroom and broccoli soup puree. 200 gr. Put fresh or frozen broccoli in a saucepan, pour a liter of water, bring to a boil and cook until soft for 10 - 15 minutes. Transfer the broccoli to a blender bowl. In the broth remaining from the cabbage, boil 200 gr. champignons for 7 minutes. Transfer the mushrooms to the cabbage, add 30 softened butter, 200 ml. milk, ½ cup of the broth left over from cooking the mushrooms and broccoli, one clove of garlic, salt and white pepper to taste. Grind in a blender until smooth. Pour your soup into a saucepan and heat over low heat, not boiling, for 3 minutes. Add sour cream and chopped dill before serving.

8. A rich thick mushroom soup with cheese will delight you with its aroma and delicate taste. In a deep saucepan, boil two liters of water or stock, add four diced potato tubers and cook for 15 minutes. Cut one carrot into small cubes, finely chop one onion. Saute the onions and carrots in 2 tbsp. tablespoons of butter until golden brown. Then add 500 gr. To the vegetables. mushrooms, cut into thin strips, and simmer all together until the moisture completely evaporates. Transfer the vegetables and mushrooms to a pot of potatoes and broth, add one bay leaf, salt and black pepper to taste. Cook everything together for another 15 minutes. Add 100 gr to the finished soup. grated soft cheese and 50 ml. dry white wine. Heat, without boiling, until the cheese is completely dissolved, stirring constantly. Add finely chopped parsley before serving.

9. Unusually aromatic and refined soup is obtained from champignons with bacon and white wine. Heat 2 tablespoons in a deep saucepan. tablespoons butter, add one finely chopped onion and sauté, stirring frequently, for 4 minutes. Then add 1 tbsp. a spoonful of chopped parsley, 1 chopped garlic clove and 500 gr. champignons, cut into thin strips. Mix everything thoroughly and cook until the liquid has completely evaporated. Once the mushrooms are done, add 150g. bacon, cut into small cubes and sauté for another 5 minutes, stirring frequently. Then add 100 ml. dry white wine, 350 ml. water, a pinch of nutmeg, salt and black pepper to taste. Bring to a boil and simmer over medium heat for 15 minutes. At the very end of cooking, pour in 250 ml. cream, mix thoroughly and heat for a couple of minutes without boiling.

10. On a hot summer day you will enjoy an exotic Thai cold mushroom soup with ginger. 400 gr. finely chop champignons and fry in 2 tbsp. tablespoons of olive oil for 6 minutes. 250 ml. Warm milk with 3 tbsp. tablespoons of coconut, strain and bring to a boil. Add 40 gr. finely grated ginger, one minced garlic clove and cook together for 7 minutes. Then add 500 ml. hot vegetable broth, stir well and remove from heat. Transfer the mushrooms to the blender bowl, pour in the broth, add 1 tbsp. a spoonful of soy sauce, 1 tbsp. a spoonful of lime juice and a pinch of white pepper. Grind until smooth and refrigerate.

And on the pages of "Culinary Eden" new recipes are always waiting for you, which will definitely tell you how to make champignon soup.

Almost everyone likes mushroom soup. In addition to its unique taste, it has a seductive aroma. A hearty and at the same time low-calorie mushroom soup can be prepared at any time of the year, since these mushrooms are available regardless of the season. There are many options for its preparation: with potatoes or cereals, in pots, with a creamy consistency. Such a first course will significantly diversify the menu, making the diet healthier and more balanced.

Cooking features

Making mushroom champignon soup is not difficult, even if the recipe is not the simplest one. Knowing a few points will save you from mistakes and help you solve the problem, even if the culinary experience is minimal.

• Not only fresh mushrooms are suitable for making soup, but also frozen and canned ones. The frozen ones do not need preliminary preparation. It is required to drain the liquid from the jar with canned mushrooms. If they are cut, you do not need to do anything else; whole mushrooms must be chopped. Fresh mushrooms are washed and immediately dried with napkins, after which they are cut into plates or cubes, depending on the recommendations in the recipe.
• Gourmets claim that the most delicious and aromatic soup is made from young champignons with caps that have not yet unfolded.
• To make the mushroom soup thicker, you can add potatoes, semolina or other cereals ground into flour, but you should not put such ingredients in large quantities.
• Champignons are dipped in boiling water, boiled for 5-10 minutes, depending on the size of the pieces and the presence of pre-treatment. Frozen mushrooms are cooked the longest, the least time is required for cooking canned mushrooms. It is enough to put fresh mushrooms in the soup 7-8 minutes until cooked. If the mushrooms were pre-fried, boil them for a few minutes. Often times, the cooking time of mushrooms is deliberately exceeded so that they give off more flavor. It makes no sense to cook the soup for more than 15 minutes after adding mushrooms to it.
• Creamy cheese or cream cheese helps to add a pleasant creamy taste to champignon soup. You can also use hard cheeses, but you need to grate them first.
• Champignon crepe soup can be made without a blender. In this case, it will have to be rubbed through a sieve, armed with a spoon. It is a laborious process, but the result is worth the effort.
• Champignon soup can be cooked not only in vegetable or mushroom broth, but in meat or chicken broth, it turns out to be no less tasty and aromatic.

Recipes for champignon soup can vary greatly, so there is no single cooking technology for this dish, you need to focus on the instructions in a specific recipe.

Champignon soup with potatoes and cheese

• champignons - 0.3 kg;
• white onions - 150 g;
• potatoes - 0.6 kg;
• carrots - 0.2 kg;
• flour - 40 g;
• hard cheese - 100 g;
• fresh parsley - 50 g;
• salt, spices - to taste;
• water - 1.5 l;
• vegetable oil - how much is required;
• salt, pepper - to taste.

Cooking method:

• Wash the mushrooms, dry, cut into small cubes.
• Peel and dice the onion.
• After washing and peeling carrots and potatoes, cut into medium-sized bars or cubes.
• Boil water or broth, dip potatoes and carrots in it.
• Heat the oil, fry the mushrooms in it for 5 minutes.
• Fry the onions in a separate skillet until golden brown. Sprinkle it with flour, stir, remove from heat after a couple of minutes.
• After the vegetables have been cooked for 10-15 minutes, put mushrooms and onions into the soup, stir. Season with salt and pepper to taste.
• Grate the cheese finely, add to the rest of the ingredients.
• Cook, stirring occasionally, until the cheese is completely dissolved, but at least 5 minutes.
• Chop the parsley finely. Throw in soup.
• Remove the pan from heat, let the soup steep for 10 minutes.

A light and delicate soup with a soft creamy aftertaste and a seductive mushroom aroma, few can leave anyone indifferent. If you cook it during fasting, you can change the recipe by ditching cheese. This will change the taste of the finished dish, but it will remain pleasant.

Creamy champignon soup with cheese and semolina

• fresh champignons - 0.2 kg;
• processed cheese - 140 g;
• potatoes - 0.5 kg;
• carrots - 150 g;
• semolina - 40 g;
• water - 2.5 l;
• salt, spices - to taste.

Cooking method:

• After washing, dry the mushrooms and cut into large pieces, cutting each champignon into 4-8 pieces, depending on the size.
• Peel, wash carrots and potatoes. Cut into medium cubes.
• Place the processed cheese in the freezer for 20 minutes to make it easier to grind.
• Boil water, put vegetables and mushrooms in it. After boiling, add salt and spices. Cook for 20 minutes.
• Temporarily remove the soup from the heat and turn it into a smooth paste using a hand blender.
• Return the soup to the stove. When it boils again, add the semolina. Whisk the contents of the pot at this time to avoid lump formation. If they do appear, the soup must be stirred again with a blender.
• After boiling the soup for 3-4 minutes after adding semolina, add cheese to it, after grinding it on a grater with large holes.
• Cook until the soup is smooth.

Creamy champignon soup is not only suitable for a family dinner, it can be offered to guests, and they will almost certainly be satisfied with such a treat.

Champignon soup with cream

• fresh champignons - 0.3 kg;
• potatoes - 0.5 kg;
• onions - 0.2 kg;
• cream - 0.5 l;
• water - 1 l;
• butter - 60 g;
• salt, pepper - to taste.

Cooking method:

• Wash and peel the potatoes. Cut into large pieces. Fill with water, set to boil. When the water boils, add salt. Cook until potatoes are tender.
• Wash the mushrooms. Dry, cut into plates.
• Cut the onion into large cubes.
• Melt the butter and fry the onion and mushrooms in it. You need to fry until the liquid released from the mushrooms has evaporated almost completely from the pan.
• Transfer the mushrooms fried with onions to the potatoes, pour in the cream, beat with a blender, while chopping the ingredients.
• Return the soup to the heat and, stirring occasionally, bring it to a boil.

Serving the mushroom soup prepared according to this recipe is recommended with wheat croutons. You can make them yourself by drying the bread in the oven, or you can buy them ready-made. When buying crackers in a store, preference should be given to those that have the aroma of mushrooms, sour cream, herbs.

Champignon soup with barley and kvass

• champignons - 0.4 kg;
• potatoes - 0.5 kg;
• pearl barley - 50 g;
• carrots - 0.2 kg;
• onions - 0.2 kg;
• butter - 50 g;
• sour cream - 100 ml;
• flour - 40 g;
• kvass - 0.4 l;
• water - 2 l;
• salt, pepper - to taste.

Cooking method:

• Wash the potatoes, peel, cut into large cubes.
• Scrape the carrots, cut into slices.
• Boil pearl barley until half cooked.
• Cut the onion into small pieces of any shape, fry in butter until soft. Add flour, stir.
• Boil water, put onion in it, cook for 5 minutes, strain.
• Put onion broth on the stove, put potatoes and carrots in it. Bring to a boil over medium heat. Salt, pepper, reduce heat.
• After 10 minutes, add the pearl barley and the mushrooms cut into slices. Continue cooking for another 10 minutes.
• Pour in the kvass, wait for the soup to boil again. Boil for 2-3 minutes.

Before serving, the soup must be seasoned with sour cream. Despite the non-standard recipe, the soup will not taste exotic. Unusual kvass notes will harmoniously emphasize the taste and aroma of mushrooms.

Mushroom soup with rice in pots

• 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.

Cooking method:

• Rinse the rice and boil until half cooked.
• Wash vegetables, peel, cut into slices.
• Cut the mushrooms into thin slices.
• Cut the onion into thin half rings.
• Melt about half of the oil specified in the recipe and fry the onion and mushrooms in it.
• Spread the remaining oil over the pots.
• Layer potatoes, carrots, mushrooms and rice in pots.
• Distribute sour cream in pots, salt and pepper. Fill with water. Cover the pots with lids.
• Place the pots in the oven. After the temperature in the oven reaches 180 degrees, cook the soup for 40 minutes.

It is advisable to serve the soup directly in the pots. It turns out thick, rich, fragrant, worthy of a festive table.

Soup with champignons and chicken in a slow cooker

• champignons - 150 g;
• chicken breast fillet - 0.2 kg;
• potatoes - 0.4 kg;
• carrots - 150 g;
• vermicelli - 50 g;
• water - 1.5 l;
• salt, spices - to taste;
• vegetable or butter - 40 g.

Cooking method:

• Rinse the chicken breast, cut into strips, sprinkle with spices.
• Cut the potatoes into medium-sized cubes, the carrots into slices.
• After washing and drying the mushrooms, cut into plates.
• Turn on the multicooker by selecting the Frying or Baking program.
• Place the butter and chicken in the multicooker bowl. Fry for 10 minutes.
• Season with salt, mushrooms and carrots. Continue cooking for 10 minutes using the same mode.
• Add potatoes, pour in water. Change the program by choosing Soup mode or equivalent.
• After 15 minutes add the vermicelli, continue cooking for 2-3 minutes.

The combination of chicken and mushrooms is considered a classic; almost everyone will like the soup prepared according to the given recipe.

Champignon soup is prepared quickly and easily, it does not need products that are not readily available. The dish turns out to be hearty, tasty, has a characteristic aroma for mushroom dishes.

The advantages of this recipe include the fact that all components can be bought at any grocery store, low cost (about 100 rubles), quick preparation (about an hour) and the fact that even a person with minimal cooking experience can cook it. And you will like the result, believe me!

So, we need:

500 g champignons, 2.5 l. water, 100 g. onions, 150 g. carrots, 400 g. potatoes, 100 g. butter or margarine, 4 pcs. bouillon cubes (chicken taste), sour cream, green parsley, salt to taste.

Naturally, instead of champignons, you can use any fresh edible mushrooms, just champignons are sold everywhere and are guaranteed to be harmless.

Wash the mushrooms thoroughly. Cut into slices about 5 mm thick, if the mushrooms are large, pre-cut into 2 or 4 pieces.

Put water on the stove, put chopped mushrooms in it. When placed in a saucepan, the mushrooms may seem like too many for this amount of water. The mushrooms will boil, everything will be fine. Bring to a boil, cook for about 20 minutes.

While the mushrooms are boiling, peel the potatoes, carrots and onions.

Cut the potatoes into slices, finely chop the onion, and grate the carrots on a coarse grater.

Put in a frying pan 50-60 gr. butter or margarine, reheat. Catch the mushrooms out of the pan with a slotted spoon and transfer to the pan. Put potatoes and bouillon cubes in a saucepan. Fry mushrooms until golden brown.

Transfer the mushrooms back to the pot. Add butter or margarine to the pan and fry the onions and carrots until golden brown. Salt the soup.

Once the onions and carrots are cooked enough, transfer them to a saucepan. By this time, the potatoes in the soup should already be boiled. Eat with green parsley and sour cream.

ENJOY YOUR MEAL!