Almost every housewife has dried mushrooms in her home. Unsurprisingly, collecting and drying them remains popular among Russian residents in the summer and autumn. And with what pleasure you can use mushrooms in the winter to pamper your family with a dish prepared from them. Well, if you don’t have your own supplies, you can buy them in almost any store. will certainly delight everyone with its rich and unique aroma. The main thing is that this first dish is incredibly easy to prepare.

It is important to note that it is dry mushrooms that give the soup an extraordinary aroma and rich taste, which are difficult to achieve using fresh or frozen product. Therefore, many people prefer only them for soup.

There are many ways to prepare such a dish in a slow cooker. Why in it? There are reasons for this, the main ones being:

Mushroom soup

Required Products:

water - 2 liters;
70 grams of dried mushrooms;
bulb;
potatoes – 4 – 5 pcs.;
seasonings

Cooking time in minutes: 45

Number of servings: 4

Preparation:

Soak the mushrooms in cold water for 1.5 - 2.5 hours.
Chop the onion and fry for 5 minutes in sunflower oil, or better yet, in butter in the “frying” mode.
Add mushrooms.
Peel the potatoes and cut into small cubes, combine with mushrooms and onions.
Then pour in water, salt and pepper, add peppercorns.
We set it to “soup” mode and wait for the end of the program.
After the end of the program, the soup is ready and can be served.
Finely chopped greens (parsley, cilantro, dill) are added to it.

Mushroom soup with noodles

Ingredients:

dry mushrooms - 80 grams;
water – 2 – 2.5 l.;
1 onion and carrot;
potatoes – 3 – 4 pcs.;
vermicelli - 90 grams;
seasonings;
vegetable oil or butter – 30 g.

Cooking time: 90 minutes

Preparation:

Add cold water to the mushrooms and leave for 1 hour to swell. To speed up the process, you can use boiling water. Pour it over and cover with a lid. In this case, you only need to wait 30 minutes.
Prepare vegetables: peel and dice potatoes, finely chop onions, grate carrots or cut into slices and strips.
Place the onion in the multicooker bowl and saute it for 5 minutes in the “fry” mode, then add the carrots and fry for another 3 minutes.
After frying the vegetables, pour in water, add mushrooms and potatoes. Don't forget to add salt and pepper.
Simmer everything on the appropriate setting for 1.5 hours.
After 1 hour, add vermicelli and cook until the end of the program.
When serving, it is recommended to season the soup with sour cream and add finely chopped herbs.

Mushroom soup with melted cheese

Products:

water – 2 liters;
dried mushrooms - 60 – 70 grams (white, boletus, boletus);
onions, carrots – 1 pc.;
potatoes - 3 – 4 pcs.;
processed cheese – 450 grams;
chopped parsley and dill;
spices and seasonings;
butter – 30 g.

Cooking time: 60 minutes

Number of servings: 4

Preparation:

Pour boiling water over the mushrooms for 2 hours. Then drain the broth, after straining it. Chop large mushrooms.
Sauté finely chopped onion and grated carrots in a bowl for 4 minutes, then add mushrooms to them and fry for another 6 minutes.
After this, pour in the strained broth, chopped potatoes and set to simmer for 1 hour.
After 50 minutes, add finely chopped herbs, melted cheese, mix everything well.
We are waiting for the program to complete.

Mushroom soup with rice

Products:

water -2.5 liters;
dried mushrooms - 60 grams;
onions and carrots – 1 pc.;
5 potatoes;
rice - half a glass;
chopped greens;
butter – 30 grams;
salt, pepper - to taste.

Cooking time in minutes: 55

Number of servings: 4

Cooking method:

Place dry mushrooms in cold water and leave for 1.5 hours.
Chop the onion and grate the carrots.
Peel and cut the potatoes into cubes.
Wash the rice thoroughly until the water runs clear.
In the “frying” mode, sauté the onion for 5 minutes, then add carrots and mushrooms to it, fry for another 5 – 8 minutes.
After sautéing the vegetables, add water, add potatoes, rice, salt, spices and simmer for 45 minutes.
After 40 minutes, add bay leaf and herbs.
Wait until the end of the program.

To make the soups very tasty, it is advisable to use only mushrooms that have been dried recently. They should be carefully checked for mold and contamination. It is also not recommended to add a lot of aromatic herbs and spices to this soup, as they can only spoil its rich taste.

Step-by-step recipes for preparing mushroom soups in a slow cooker from fresh and dried mushrooms, with potatoes, buckwheat, noodles and meat

2018-01-15 Oleg Mikhailov

Grade
recipe

1648

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

Carbohydrates

6 gr.

35 kcal.

Option 1: Classic recipe for mushroom soup in a slow cooker

If the conditions for preparing the soup are specified twice: from mushrooms and in a slow cooker, then choosing a classic recipe is much more difficult. Mushroom means that the list of products includes, in addition to themselves, potatoes and, as a rule, pasta. In a multicooker, this means we will cook in a unique way, trying to get by with just this convenient device.

Ingredients:

50 grams of dried wild mushrooms, preferably different ones;
one medium-sized onion and carrot each;
medium boiled potatoes - 5 tubers;
a handful of thin pasta;
two tablespoons of sunflower oil;
black pepper and paprika, salt, a quarter cup of chopped herbs.

Step-by-step recipe for mushroom soup in a slow cooker

Sort out the mushrooms, rinse and pour a small amount, literally a glass, of hot water into a bowl. Check the largest mushrooms of each variety periodically until all are soft enough. Drain the water, cut the mushrooms into strips half a centimeter wide and mix.

Peel the onions and carrots and dissolve them into small shavings: cut the onion into quarters of thin rings, and simply grate the carrots with a medium-mesh grater. Having set the frying mode on the control panel, fry the vegetables in hot oil for five minutes. Add the mushrooms to the sauté and add another four minutes on the timer panel.

Peel the potatoes, wash them, cut them into medium-sized cubes into a bowl, even before finishing frying the vegetables. Add hot water to the 2.5 liter mark, set the simmer mode for half an hour, close the lid and wait for it to boil.

Having opened the multicooker, collect the foam if it appears along the sides of the bowl, add salt, add spices and close again until the end of the set program. After the timer goes off, add pasta and herbs. We add another seven minutes to cook the pasta, but check the degree of readiness after half this time.

Option 2: Quick recipe for mushroom soup in a slow cooker with cream

By eliminating the noodles, we immediately reduce the cooking time of the soup by five minutes, or even more. Cream increases the calorie content of the dish and creates a rich taste; its quality is very important, so use a proven product. Some manufacturers produce shelf-stable cream that has a slight taste of burnt milk - this is not suitable for us, it will only spoil the soup.

Ingredients:

four hundred grams of frozen champignons;
three potatoes and one onion and one large carrot each;
five tablespoons of refined oil;
three sprigs of parsley;
garlic;
a glass of 20 percent cream;
a pinch of coarse salt and three ground pepper.

How to quickly cook mushroom soup in a slow cooker

We start the frying mode, slightly warm up the empty bowl, pour oil into it, meanwhile quickly peel the vegetables. Grate the carrots coarsely, directly into a bowl of hot oil, cut the onion into rings and then chop them into eighths. Place in sauté and stir, set the cooking time to 15 minutes.

Mushrooms must be defrosted slowly and in advance; they must be completely thawed before cooking begins. Cut the mushrooms into pieces, if you have them whole, put them in sauté, halfway through the program, fry for the remaining seven minutes along with chopped garlic, stirring several times.

Set the soup preparation mode and place the diced peeled potatoes directly into the sauté pan. Add hot water, just above the two-liter mark, add salt, pepper and other mild spices.

Three minutes before the end of cooking, open the lid and sprinkle the soup with herbs, and after stopping the timer, pour in the cream and turn on the cooking for another five minutes to warm it up.

Option 3: Fragrant mushroom soup in a slow cooker with buckwheat

How delicious is buckwheat porridge with sautéed onions and mushrooms! And soup with these products is perhaps even better. Choose dark buckwheat; poorly fried buckwheat will not give the desired aroma, and the soup with it will seem empty.

Ingredients:

three hundred grams of small champignons;
an onion, three potatoes and a small sweet carrot;
three tablespoons of softened sweet cream butter;
half a multi-cup of fried buckwheat;
salt, garlic, pepper and herbs.

How to cook

We clean the vegetables first. Chop the onion into smaller pieces, and simply grate the carrots with large shavings. Place the oil and vegetables in the bowl and turn on the frying mode for 6 minutes. Be sure to stir, and bring the sauté until softened and then brightly colored.

Add slices of washed mushrooms and fry for another five minutes. We use our free time to peel and cut potatoes and thoroughly wash the grains. Put everything in a bowl, pepper and add some salt, you can add a pinch of turmeric.

Having programmed the device for extinguishing mode for 45 minutes, fill in slightly cooled water after boiling to a two-liter level. Chop the greens and garlic, wait until the end of the cycle and add them to the soup. After closing the lid, turn on maintaining the temperature for five minutes, then pour into portioned plates.

Option 4: Mushroom soup in a slow cooker with beef ribs

The ribs of a young calf must first be cut into short, ten-centimeter pieces. If you can't find suitable pieces, replace with pork, the taste will be different, but it's better than using old beef. When disassembling the ribs, one will have to be set aside for another dish, otherwise the proportion of meat and bones will not be maintained.

Ingredients:

wild steppe or forest mushrooms - three hundred grams;
half a kilo of veal ribs, including 300 gr. pulp and up to 200 gr. bones;
five small potatoes;
a full spoon of tomato and five - unrefined oil;
large carrot and large white onion.

Step by step recipe

Having set the frying mode, heat two tablespoons of oil with a pinch of salt, meanwhile separate the meat from the bone and clean it. First, lower the bone into the oil and, turning it over, heat it, then add thin slices of the pulp along with the films and fat. Brown the meat, add finely chopped onion. Fry, stirring constantly, paying special attention to the onion, it should not burn.

Pour boiling water to the level of 3 liters and cook the beef under the lid until cooked. This will take about an hour, since the pulp is already quite fried. Peel the carrots and sauté them in oil separately, grating them with medium shavings. Carefully collect on a plate, add a spoonful of oil to the frying pan and fry the chopped mushrooms. It is better if you do this in slices of two sizes - brown the large ones at maximum heat until there is a strong smell of fried mushrooms, and simply warm the small ones.

Peel the potatoes, rinse and cut into half-moons, place them together with the mushrooms and carrots in a slow cooker, removing the seeds. Cook for a quarter of an hour or longer if necessary to soften the potatoes. Season with tomato, salt, sprinkle with pepper, add garlic if desired. After another three minutes, add the greens and stop the cooking mode.

Option 5: Mushroom soup in a slow cooker with milk

We deliberately do not call the soup milk, so as not to scare away people who are prejudiced towards such dishes. In fact, it is not dairy, since this product is added to an almost finished dish at the very end of cooking.

Ingredients:

a third of a kilogram of champignons;
one carrot, three potatoes and a large onion;
0.75 liters of milk and boiled water;
one and a half tablespoons of sunflower oil;
a pinch of pepper mixture.

How to cook

Sort the mushrooms, rinse and dry, first simply shaking off drops of water, then blotting with a dry cloth. Disassemble into stems and caps, cut into proportions. Peel the onion, wash it and chop it into slices smaller than mushroom slices.

Heat the oil in a bowl, selecting the baking mode and pour the onion slices into it. Brown it, then add the mushrooms there. Time a quarter of an hour, during which you must turn the sauté over with a spatula. You can stop the process earlier, as soon as the liquid from the mushrooms stops being released.

We peel the carrots and potatoes, cut them into strips, of course, the potato slices should be thicker than the carrot slices. Place in a bowl and add hot water. Salt, add pepper to taste, close the lid and cook the soup on the appropriate setting for 25 minutes.

Boil the milk and cool slightly, pour into the bowl, stirring constantly. Switch to baking mode and wait until it comes to a boil. We time it for five minutes and switch the mode to heating. Lower the lid and simmer the soup for another half hour.

Time: 70 min.

Servings: 4-6

Difficulty: 3 out of 5

Frozen mushroom soup in a slow cooker - quick, tasty and satisfying

Soup is a must on any lunch menu. There are a lot of options for first courses - vegetable, fish, poultry or meat broth...

And this trivial dish can amaze with its sophistication or originality. Among other vegetable soups, we want to highlight mushroom soup.

A multicooker, a modern assistant for all housewives, will help you prepare such a dish. The peculiarity of today's recipe is that it will be made from frozen mushrooms.

Why frozen? Mushrooms are a product that does not last long. In their raw form, they need to be processed within one to two days after purchase.

And you can throw a package of frozen ones into the freezer and use them when you are in the mood and want to cook. Modern technologies make it possible to freeze a product in such a way that all vitamins and microelements are preserved after defrosting.

You can purchase both traditional champignons and more aromatic and rich wild mushrooms. It is noteworthy that you can freeze mushrooms yourself, for example, by collecting your favorite ones in the autumn season (of course, if you are one of the gambling “hunters”).

In winter, all you have to do is take your spoils out of the freezer and prepare a hearty, healthy and incredibly tasty dish based on frozen trophies.

The beauty of this slow cooker soup is that vegetarians can also eat it. Even without meat broth, it turns out rich and satisfying.

And mushrooms play the role of a source of protein. If you're someone who doesn't consume any form of animal products, skip the butter episode. However, let's not get ahead of ourselves.

Pay attention to the variety of mushrooms chosen. Some of them (for example, boletus) will slightly tint your broth. Others (champignons, white mushrooms, butter mushrooms) will leave it transparent.

Step 1

Let's start by defrosting the mushrooms. This process must be approached with all seriousness. Remove mushrooms from packaging and place in a bowl. Fill with cold water.

Important! Some people defrost food in hot water to speed up the process. Do not do this under any circumstances. This will disrupt the structure of the mushrooms, and during further heat treatment in the slow cooker they may fall apart. And in cold water they only need half an hour to take on a suitable shape. There's not much time to risk to save it with a future dish, right?

As soon as the mushrooms have become soft, they need to be thoroughly rinsed under running cold water - this is the final stage of preparing the main ingredient.

Step 2

Prepare the vegetables. Wash the carrots, peel and grate on a coarse grater. Cut the onion into small cubes, thawed mushrooms into slices.

Cut the tomatoes into pieces. But first peel them.

Culinary trick: To easily remove the skins of tomatoes, cut the skin of each tomato crosswise and place them in boiling water for 30 seconds.

After this, the peel will literally slide off the pulp itself. Of course, you can skip these witchcraft manipulations and cut the tomatoes directly in the peel. But as the soup boils in a slow cooker, the skin will separate from the pulp under the influence of temperature, and unattractive skins will float in the plate.

Step 3

Select the “Baking” mode on the multicooker. Grease a bowl with vegetable oil, place the onion there and fry for 10 minutes. During this time, the onion should acquire a pleasant golden hue.

Step 4

Add chopped mushrooms and a knob of butter to the onions (if you are a vegetarian, you can skip this step). Let the vegetables cook in the slow cooker, stirring occasionally, until the mushroom juices appear (this will take no more than 5 minutes).

Then add the carrots to the bowl. After this, the vegetable dressing should simmer for another 10 minutes, or until the carrot pieces become soft.

Step 5

Add peeled and chopped potatoes to the fried vegetables. Set the “Soup” or “Stew” mode on your multicooker (depending on the available functions of your model).

Fill the vegetable stock with water. You will need 1.5 to 2 liters. When pouring liquid over vegetables, use the desired consistency of the soup as a guide.

Option: If you are following a strict diet or limiting your fat intake for some other reason, you can skip the frying step.

Cover the raw chopped vegetables with water and follow the rest of the slow cooker soup recipe. In this case, your first mushroom dish will be a little less rich.

Step 6

20 minutes before the end of the regime, add tomatoes to the soup. And after another 10 minutes, season the food with spices.

Nuance: To make the dish have a richer aroma, do not throw in the whole bay leaf, but first break it in half.

Leave the finished soup in the slow cooker for 10-15 minutes to let it steep. This is the right moment to season it with finely chopped herbs.

But if you prefer a fresher taste, then the greens can be placed directly into a plate of steaming delicacy. The final touch is to pour the treat into beautiful plates or bowls, putting a tablespoon of sour cream in each.

Mushrooms are great friends with other vegetables. If you like to combine different flavors, add parsley or celery root.

And thanks to green peas, the soup will not only acquire a richer and richer bouquet, but also a more appetizing appearance.

Interestingly, this frozen mushroom soup can be prepared in a wide variety of variations. Add any meat broth instead of water - and the first dish will become much richer, but also fattier.

And if you pour the finished soup into a blender, bring it to a paste-like state and season with cream, you will get a luxurious puree soup.

Watch another version of this dish in the video below:

Mushrooms are considered an excellent and healthy source of protein. And mushroom soup is just the perfect dish for a lunch break. The easiest way to prepare this dish is to cook it in a slow cooker. Let's look at some delicious recipes for making mushroom soup in a slow cooker from frozen mushrooms.

Recipe one: frozen mushroom soup

You can use absolutely any mushrooms for this soup: chanterelles, honey mushrooms, porcini mushrooms, aspen mushrooms.

Ingredients:

500 gr. mushrooms
2 onions
1 carrot
4 potatoes
spices

Preparation:

Wash the mushrooms thoroughly and cut into pieces.
Wash and peel the carrots. Grate it and fry it for 5 minutes in vegetable oil.
Next, finely chop the onion and fry it as well as the carrots (you can fry it together with the carrots).
Mushrooms should also be fried a little, but separately from the vegetables.
Peel the potatoes and cut into cubes.
All products should be placed in the multicooker bowl. Sprinkle with spices and fill with water. Select the “Soup” mode (you can select Stew) and cook for about 50 minutes.

When serving, it is better to sprinkle the soup with chopped herbs. That's all - frozen mushroom soup is ready!

Second recipe: mushroom soup with cheese

Ingredients:

400 gr. any mushrooms
2 processed cheese
1 large onion
spices to taste
5 small potatoes

Preparation:

We cut the onion and already defrosted mushrooms into small cubes and fry them in butter. To do this, set the baking mode in the multicooker for 30 minutes. You can replace butter with vegetable oil, but it is butter that will give the dish a special, unique flavor.
Peel the potatoes and cut them into cubes.
As soon as our mushrooms are fried, add potatoes, processed cheese, spices, salt, and you can add dried herbs if desired.
Next, fill everything with broth or water. To ensure that the broth does not overpower the creamy mushroom flavor, it is best to use mushroom or vegetable broth. Select the stewing mode and set the cooking time for 1 hour.
After the device beeps, pour the soup into another saucepan and blend everything with a blender until pureed.

Soup with mushrooms and melted cheese is best served sprinkled with herbs. Black or Borodino bread can also be a good addition to the soup. Bon appetit!

Third recipe: frozen mushroom soup with added semolina.

Ingredients:

1 onion
2 medium potatoes
medium carrot
400 gr. any frozen mushrooms
a little semolina
sunflower oil
spices
fresh parsley

Preparation:

Remove the mushrooms from the refrigerator in advance and defrost them at room temperature. Place in a multicooker cup and add a liter of water. Set the soup mode, but do not close the bowl.
Peel the potatoes and cut them into cubes, add to the mushrooms.
Peel the onions and carrots, chop them finely and fry for 10 minutes in a frying pan.
Add the fried onion-carrot mixture to the soup, let it cook for about five minutes and add semolina to it. Next, you need to mix everything well and close the lid. The soup still needs to cook for about 20 minutes.
After the signal, the soup should be poured into a tureen and sprinkled with parsley if desired.

It's hard to say today. One must assume that some recipes are hundreds of years old. These can easily include ordinary mushroom soup. Its components, of course, change over time and depending on tastes, but the principle of preparation remains the same. True, the process itself is greatly facilitated nowadays thanks to modern kitchen appliances. The most advanced of them is the multicooker.

Mushroom soup in a slow cooker turns out especially tasty. Moreover, you don’t need to put in a lot of effort for this. The supply of food should not be too large. Housewives almost always have all of them in their arsenal. If not, purchasing them will not be difficult.

Ingredients:

6-7 champignons;

3–4 potatoes;

onion head;

2 carrots;

3–4 cloves of garlic;

fresh herbs;

sea salt;

vegetable oil;

processed cheese.

All first courses in a slow cooker, as a rule, begin to be prepared by sautéing. Mushroom soup is no exception in this regard. Pour 2-3 tablespoons of vegetable oil into the multi-cooker bowl and select the “Stew” mode. Then add onions and carrots one by one. They can be simmered under the lid for about 15 minutes.

Meanwhile, chop the potatoes and mushrooms. There is no need to chop the champignons too much; they should feel good in the dish.

Place all ingredients, except cheese and herbs, in a slow cooker. Before doing this, finely chop the garlic and press lightly with the tip of a knife until the juice appears. This will give the dish an appetizing aroma.

Salt the resulting mixture and pour hot water about three fingers above the grounds. The water must be hot, otherwise the coating of the multicooker bowl can be damaged.

On the display, cancel the previous mode and set a new one: “Soup”. To make it truly tasty, you need to boil it for 1.5 hours.

A few minutes before readiness, you can chop the herbs and melted cheese. These ingredients are added directly to the serving plate.

Mushroom soup in a slow cooker is ready!

Cream of mushroom soup in a slow cooker.

Cream of mushroom soup appeared on our tables thanks to the legendary French chefs. It is thanks to them that today we have the opportunity to try this delicious dish and, moreover, to cook it ourselves! This tasty and aromatic soup has deservedly won the hearts of many people, and its recipe is very popular. Let's prepare traditional mushroom cream soup today.

We need:

champignons – 400 g
potatoes – 400 g
onion – 120 g
water – 500 ml
cream – 110 g
spices to taste
salt

How to cook:

1. Cut the mushrooms into several parts, after thoroughly washing them.
2. Peel and cut the potatoes to taste - usually cut into cubes.
3. Peel the onion and also finely cut into cubes.
4. Place all of the above in the multicooker container and fill with water.
5. Close and turn on the “Soup” mode.
6. After finishing cooking, open the multicooker and pour the soup into another container, then add cream, salt and spices to taste. Using a blender, puree the soup until pureed.
7. Add greens before serving.

Mushroom soup with egg and sorrel.

Mushroom soup with egg and sorrel is a fairly simple and original spring soup. It is light and satisfying at the same time. Mushrooms and eggs give it nutritional value, while greens and sorrel leaves give it pleasant spring freshness and piquant sourness. This spring soup will easily decorate and diversify the dinner table or complement a festive family dinner. We highly recommend it for cooking if you have already tried cooking regular one.

To prepare it we will need the following ingredients (for 6 servings):

Potatoes – 3 pcs.,
Onions – 1 pc.,
Carrots - 1 pc.,
Mushrooms (champignons) – 150 gr.,
Chicken eggs – 3 pcs.,
Greens (onion, parsley or whatever you like) - 2 bunches,
Sorrel – 2 bunches,
Salt, spices - to taste,
Vegetable oil – 3 tbsp.

How to cook mushroom soup with sorrel in a slow cooker:

Step 1. First of all, let's prepare all the components. Let's wash and peel the root vegetables, hard-boil the eggs, rinse the greens and mushrooms.

Step 2. After this, let's start cooking. Select the “Soup/Stew” mode. Set the timer for 30-40 minutes (depending on the amount of liquid and, accordingly, the boiling time). Pour water - about 2-2.5 liters. (adjust thickness to your liking). While the water is boiling, cut the potatoes into cubes, half rings, or as you like.

Step 3. At the same time, you can chop the onion and finely chop the carrots with a knife or grate them on a coarse grater.
If desired, you can sauté, but I prefer to add vegetables to the soup raw, and use vegetable oil (sunflower, olive or any other) for dressing.

Step 4. When the water boils, add the chopped potatoes. After boiling again, you can add carrots and onions with butter (or sauté), after removing the foam.

Step 5. Now you need to chop the mushrooms. I take champignons because they can be found in the store all year round. But you can choose mushrooms according to the season, in the spring it is row or morels.
Pour the mushrooms into a container and stir everything.

Step 6. You also need to chop the sorrel and herbs. I had onion and parsley on hand, but you can choose any greens you like.

Step 7. After this, you need to cut the eggs. Now add greens and eggs to our soup. You can also use raw eggs and add them to the multicooker container, gradually stirring with a spoon.

Step 8. Add salt and spices to taste. I choose oregano, basil, mixed peppers and bay leaves.

Our soup with mushrooms and eggs is ready. If desired, you can season it with sour cream or serve with croutons. Bon appetit!

Mushroom soup with noodles and vegetables

Vegetable soup with mushrooms and noodles is very popular in our family for its nutritional value, satiety, speed and ease of preparation and, of course, beauty. It is very nutritious thanks to the vegetables and filling due to the mushrooms and noodles. Vegetables also make it bright and festive. This soup, like the traditional one, is perfect for lunch, complements lunch, diversifies and decorates a family dinner.

To prepare mushroom and noodle soup we will need the following ingredients (for 4 servings):

Potatoes – 2 pcs.
Mushrooms – 4 pcs.
Frozen vegetable mixture – 200 g.
Noodles – 100 g.
Vegetable oil – 2 tbsp. l.
Salt, spices - to taste.

Making mushroom noodle soup in a slow cooker.

The first step is to prepare all the ingredients: potatoes, vegetable mixture, mushrooms, noodles, vegetable oil, salt and spices. Potatoes and mushrooms need to be washed and peeled.

Now let's proceed directly to the process of preparing the soup. Select the “Soup/Stew” mode and fill the 2 liter container. water, set the timer for 30 minutes. While the water is boiling, cut the potatoes into cubes or as you prefer for soups and other liquid dishes.

After this, you need to cut the mushrooms into slices or, like potatoes, into cubes.

Meanwhile, the water has boiled, pour the chopped potatoes into the multicooker container and stir. You can salt the water a little.

After the water boils, add the prepared vegetables and mushrooms.

Now let's prepare the noodles and seasonings. If you like long noodles, you don’t have to break them into pieces, but I prefer short ones.

Add noodles, vegetable oil and spices to our soup, as well as salt to taste. I use vegetable oil as a seasoning, since in this case the dish is not fried. This time I took regular sunflower oil, you can choose any of your choice: corn, olive, mustard, linseed.

In a couple of minutes, our mushroom soup with noodles and vegetables in a slow cooker is ready. As you noticed, the speed and ease of preparation of the soup is due to the vegetable mixture and noodles; their use saves you time and gives you the opportunity to spend it with your family.

Bon appetit!

Alternative video recipe for mushroom soup in a slow cooker:

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