On a cold winter evening, champignon soup puree, served piping hot, will warm you up, please you with a wonderful mushroom aroma and delicate creamy taste!
Puree soups are one of the most popular dishes in children's and dietary nutrition: they are easy and quick to prepare, and due to their grated texture, they are easy to digest.
You can make soup puree from meat, fish, cereals, vegetables ... But perhaps the most original version of this dish is champignon soup. These mushrooms have a lot of advantages: they do not contain toxins, they are much easier to digest than their forest relatives, and you can buy champignons at any store and at an affordable price.
Mushroom soups-puree from champignons are very popular in European cuisine. They are adored by the Greeks, Italians and French. And this is not surprising. Hearty, fragrant, melting in your mouth - you will fall in love with this soup from the first spoon. With popular recipes for this delicacy, get acquainted in our article.
5 champignon soup recipes
Recipe 1. Classic champignon soup
Ingredients: 2 tablespoons of butter, 500 g of fresh champignons, 1 tablespoon of olive oil, 1.5 liters of chicken broth (for a dietary option - water), 200 ml of cream, 3 cloves of garlic, 1.5 tablespoons of flour, 1 onion , herbs, salt, pepper and other spices to taste.
Wash the mushrooms and cut into thin slices. Brown the finely chopped onion and garlic in a large, high-sided skillet with olive oil. Add mushrooms to fried vegetables. Simmer for about 10 minutes, stirring constantly, and at the very end add the flour, mix well and cook for another 2 minutes until the flour turns golden. Then pour the broth into the pan, salt, add spices, your favorite herbs as desired and grind with a blender into a homogeneous mass. Pour the finished puree into a saucepan, pour in the cream, season with a piece of butter and cook for another 10 minutes. Pour the prepared champignon soup into bowls and garnish with chopped herbs. If desired, it can be served with grated parmesan.
Recipe 2. Vegetable champignon soup
Ingredients: 300 ml chicken broth with meat, 250 g mushrooms, 2 carrots, 100 g ice cream green peas, 1 small zucchini, 3 onions, 1 tablespoon flour, 2 tablespoons curry powder, 100 ml dry white wine, 2 sprigs of green onions , 100 ml cream, 50 g butter, 1 glass of water, salt, ground white pepper and celery root.
Peel the carrots and celery root and chop into strips. Rinse the onions and mushrooms well, peel and cut. Melt 25 g of butter in a saucepan, put prepared vegetables there, add salt and pepper to taste. Simmer the vegetables over medium heat for 3 minutes, and then remove them from the pan. Melt the remaining butter again, sift in the flour, stirring constantly, and fry the flour over medium heat until nicely golden, about 2 minutes. Remove the chicken from the broth and cut into pieces. Strain the broth. Mix the toasted flour with wine, cream and water and add to the broth. Mix well, add the peas, season with curry and cook for 7 minutes. Then send vegetables, chicken to the soup and puree with a blender. Serve sprinkled with chopped green onions.
Recipe 3. Cheese champignon soup
Ingredients: 2 pcs. potatoes, 500 g of champignons, 1.2 l of water, 200 g of processed cheese, herbs, favorite seasonings, salt to taste, vegetable oil and croutons for serving.
Cut the cheese into small pieces. Peel the potatoes, cut into cubes and put them together with melted cheese in a pot of water. Boil 10 minutes. During this time, the cheese should completely dissolve. While the potatoes are cooking, finely chop the onion and fry in vegetable oil until golden brown. Mushrooms fry separately, after cutting them into pieces. Send the contents of both pans to a saucepan with the finished potatoes, salt, add greens and your favorite spices (bay leaf, nutmeg, black peppercorns, garlic, dill), boil everything together for 5 minutes, and then beat well with a blender. Serve with croutons or crackers.
Recipe 4. Mushroom soup with cauliflower
Ingredients: 1 head of cauliflower (about 400 g), 400 g of mushrooms, 2 onions, 200 g of potatoes, 2 cloves of garlic, 1 cup of cream, 1 tablespoon of olive oil, 2 tablespoons of butter, 2 tablespoons of flour, salt and white pepper to taste.
Wash the cauliflower. Clean the onion. Finely chop the washed and dried champignons, set aside 100 g of mushrooms, and put the rest on a buttered and heated frying pan. Send finely chopped onions to them. Stew the vegetables over low heat until cooked, then put in a saucepan, add 1 liter of water, put on fire and, while the water is heating, disassemble the cauliflower into inflorescences and send it to the vegetables. Salt the soup, and when it is cooked, beat with a blender or mixer until creamy. Heat the butter in a frying pan and, with continuous stirring, so that lumps do not form, sift the flour into it. Put the reserved mushrooms on a baking sheet, salt a little, lightly sprinkle with olive oil and bake in the oven. Then add cream and freshly ground white pepper and send the contents of the pan to the already whipped puree. Before serving, the champignon soup must be warmed up, poured into plates and served with baked mushrooms on top.
Recipe 5. Lean champignon soup
Ingredients: 300 g of potatoes, 500 g of champignons, 1 medium carrot, 2 tablespoons of flour, 1 onion, herbs, parsley root, 3 tablespoons of vegetable oil, salt and spices to taste. Croutons and sesame seeds for serving.
Boil the peeled potatoes. Let it cool down a bit and then mash into a puree. In another saucepan, cook mushrooms with carrots and celery root in lightly salted water. You need to take about 0.7 liters of water. As soon as the mushrooms and vegetables are cooked, remove them from the broth. Peel the onion, finely chop, brown a little in butter and, stirring constantly, sift the flour. Keep the pan on the heat until the flour turns golden. Combine all the ingredients - onions, vegetables, mushrooms, broth, add greens, your favorite spices, send to a blender bowl and chop. Serve soup with croutons sprinkled with sesame seeds.
Light creamy texture, rich mushroom aroma, pleasant creamy taste of champignon puree soup will appeal to both adults and children. You can feed your whole family with this simple and hearty dish. And in order for the mushroom soup to sparkle with new shades of taste, you can crumble petiole celery, rosemary leaves, basil, fried bacon, sesame seeds, finely crushed nuts into it.
“Cook with love and eat healthy!”
Alesya Musiyuk for site site
Creamy champignon soup with cream is a light first course. Both fresh and frozen mushrooms are suitable for its preparation.
Creamy champignon soup with cream can be garnished with a sprig of parsley
Ingredients
Fresh champignons 500 grams Onion 2 pieces) Beef broth 0 liters Cream 200 milliliters Butter 50 grams Flour 40 grams
- Servings: 3
- Time for preparing: 40 minutes
Creamy champignon soup with cream
This is the simplest recipe, it includes a minimum set of vegetables.
Suitable cream and 10, and 20% fat. You can use not only beef, but also chicken broth. The richer it is, the richer the soup will turn out.
- Cut the onion, fry it in butter.
- Mushrooms cut into plates, send to the onion. Simmer until the liquid has completely evaporated.
- Melt butter in a saucepan, add 2 tbsp. l. flour. Let the mixture simmer for a couple of minutes, stirring constantly.
- Pour in the broth, bring to a boil, add mushrooms and onions, add a mixture of butter and flour, pour in the cream. Turn everything into a puree in a blender. Boil on fire for 2-3 minutes, salt to taste.
In the photo, the cream of champignon soup with cream was decorated with several slices of mushrooms, they must be left whole when slicing.
Creamy chicken mushroom soup with cream
Chicken, porcini mushrooms and cheese are a tasty and satisfying combination.
Required Ingredients:
- 300 g chicken fillet;
- 400 g of champignons;
- 1 onion;
- 200 ml cream;
- 1 processed cheese;
- 50 g butter;
- 300 g of white bread;
- Salt, black pepper to taste.
An immersion blender can be used to make creamy soup. Products can be chopped directly in the pan.
- Boil the chicken until tender in salted water. Do not drain the broth, pull out the meat, divide into fibers and chop finely.
- Mushrooms cut into plates. Fry in a pan without oil. Chop the onion, send to the mushrooms. Simmer with the lid closed until the liquid from the mushrooms has completely evaporated.
- Mushrooms, onions and meat pour 200 ml of chicken broth. Pour in slightly warmed cream. Add melted cheese cut into pieces. Mix everything well, put the mass on fire, boil for a couple of minutes. Grind with a blender, salt and pepper to taste. Add a piece of butter.
- Bread cut into small cubes. Place on a greased baking sheet. Send to the oven, preheated to 180 ° C, for 5-7 minutes. When the crackers dry, sprinkle them with vegetable oil.
If you need to get spicy crackers, you need to fill them in a plastic bag, pour 1 tbsp. l. vegetable oil and add 3 cloves of garlic, passed through a press. Tie the bag, shake well so that the croutons have time to soak.
Step-by-step recipes for champignon soup with cream, cheese, potatoes and various vegetables
2017-11-27 Marina VykhodtsevaGrade
prescription
Time
(min)
servings
(people)
In 100 grams of the finished dish
3 gr.
6 gr.
carbohydrates
3 gr.81 kcal.
Option 1: Classic champignon soup with cream
French recipe for the most delicate creamy soup, which many consider a classic. Additionally, for cooking you will need fresh cream 20%. The dish is prepared in chicken broth, but you can also cook soup in water or use meat broth.
Ingredients
- 500 g of champignons;
- 40 g butter;
- 30 g flour;
- 30 ml vegetable oil (olive, sunflower);
- 150 g of onion;
- a glass of cream;
- 800 ml chicken broth.
Step by step recipe for classic champignon soup
Chop the peeled onion in half rings, put in heated vegetable oil. Start frying, two minutes is enough.
Wash the mushrooms, cut into slices, add to the onion, fry together for about fifteen minutes. We do not strive to brown the food too much, we cook on medium heat. We bring to softness.
Set aside a few slices of fried mushrooms to decorate the finished soup. Grind everything else with a blender.
Melt the butter in a soup pot, add the wheat flour and lightly fry until creamy. Next, spread the chopped mushrooms with onions, stir quickly.
We dilute the soup with broth or just hot water, salt, let it boil. During the heating process, the mass will thicken due to the presence of flour.
As soon as the first bubbles appear on the surface, it's time to pour the cream. Continuing to stir, bring the dish to a boil.
Be sure to try the soup for salt after adding the cream. Arrange on plates, decorate with slices of fried champignons, which were previously set aside, on top.
If cream with a higher fat content is used, then you can reduce the amount and add a little more water or broth to the dish.
Option 2: Quick Mushroom Potato Soup Recipe
Here is a recipe for lean soup with champignons, but if you wish, at the end of cooking, you can add a little cream or pour it into a plate when serving. This dish has a low calorie content, as well as a beautiful color due to the addition of carrots.
Ingredients
- 0.2 kg of mushrooms;
- 2 carrots;
- 1 onion;
- 4-5 potatoes;
- 30 ml of oil;
- a spoonful of flour
How to quickly cook soup puree with champignons
Cut the potatoes into any pieces, also chop the carrots. Pour in about 900 grams of water, send to the stove, start cooking.
Crumble washed fresh champignons and onions, put in hot oil, fry until half cooked, transfer to potatoes, boil for five minutes. All vegetables should be soft. Salt, pepper.
Mix the flour with a small amount of water, pour into the soup, boil for a minute.
Puree all the ingredients right in the pan. We try again, season with spices.
If the blender has a plastic tip, then the food will need to be slightly cooled before grinding. Otherwise, the device may be damaged. If the submersible grinding nozzle is metal, then usually it is not afraid of high temperatures.
Option 3: Mushroom cream soup with cheese
To prepare mushroom soup with champignons, you will need soft cheese, you can take it from the baths, but sticks in foil are also suitable. The dish can be cooked both in broth and in water.
Ingredients
- 1.4 liters of water;
- 0.5 kg of champignons;
- 0.5 bunch of dill;
- black pepper;
- 0.15 kg of onion;
- 0.3 kg of soft cheese;
- 3 potatoes;
- medium carrot;
- 50 g crackers;
- 40 g butter.
How to cook - step by step recipe:
It is convenient to cook this dish in a cauldron or in a saucepan with a good bottom, in which nothing will burn. Dissolve the butter.
We cut a couple of onions, start them first, start frying. The size of the pieces doesn't matter. Immediately after laying out the onion, we proceed to slicing the mushrooms. Once everything is ready, add to the onion.
We clean the carrots and potatoes, cut them arbitrarily. Spread after the mushrooms after five minutes of frying. Immediately throw a couple of pinches of salt and add water or broth. We use boiling water.
Cover the pot and boil for about twenty minutes. We look at the vegetables, they should soften. Then remove the soup from the stove, grind with a blender.
We return the dish to the stove, when it boils, put the melted cheese into it. Stir and heat for a couple of minutes.
Pour the soup into bowls. Cut the dill, sprinkle the dish on top, pepper, serve with fresh white crackers.
It is better not to buy crackers for cream soups in the store, but to cook them yourself. The easiest way is to cut the bread into small cubes, dry in the oven. But you can additionally sprinkle the pieces with spices, chopped garlic, sprinkle with olive oil.
Option 4: Mushroom soup with cauliflower
Another recipe for creamy mashed mushroom soup. Cauliflower base. This is a very useful product from which the most delicate soups are obtained. You can take fresh or frozen inflorescences.
Ingredients
- 500 g of cauliflower;
- 2 onion heads;
- 50 g of oil;
- 200 ml cream;
- 0.25 kg of champignons.
Step by step recipe
Put the broken cabbage florets into the pot. Fill with boiling water so that it covers the products by a centimeter, send to cook, bring to softness.
Melt the butter, spread the chopped mushrooms to it, and then the onions. Fry until fully cooked for about a quarter of an hour. Combine with cabbage.
Grind the cauliflower with a blender along with the mushrooms. We adjust the consistency with water or broth, pepper and salt, put it on the stove again.
When boiling, pour in the cream, stir. We warm over low heat for two minutes and you can turn off the soup. It is better to season a creamy dish with herbs when serving.
Cauliflower will retain its beautiful color and will turn out much tastier if you add a couple of pinches of sugar to the pan during cooking. It will not affect the taste of the broth.
Option 5: Champignon soup with chicken
For chicken puree soups with mushrooms, it is best to use breast, that is, fillet. It cooks quickly, gives a pleasant taste, does not greatly increase the fat content of the dish. Additionally, you will need processed cheese, you can use a product with mushroom additives.
Ingredients
- 1 chicken breast;
- 450 g potatoes;
- 100 g carrots;
- 320 g of champignons;
- 100 g of onion;
- 10 g of garlic (2-3 cloves);
- 25 ml of oil;
- 100 g of cheese;
- 1.3 liters of water.
How to cook
Boil prescription water, put chicken fillet (2 pieces) in it, remove the foam when boiling and immediately add chopped potatoes and carrots. Cook until soft.
Fry onions and mushrooms in oil in a pan. Peel the garlic, chop, add to them at the end. Bring to full readiness. Add half of the mushrooms to the broth to the potatoes. Take out half of the chicken breast (one fillet).
Grind cooked products, add spices to them, return to the stove. When boiling, add melted cheese.
Cut the half of the chicken breast into bite-sized pieces.
Pour mushroom soup into bowls, put fried mushrooms and pieces of boiled fillet on top, garnish with herbs.
Chicken fillet must not be overcooked, otherwise it will become tough, dryness will be felt even after chopping.
Option 6: Mushroom Leek and Broccoli Soup
Leek and mushrooms are a wonderful duet that makes great friends in a creamy soup. A wonderful recipe for a completely dietary and healthy dish. But if desired, you can fill it with heavy cream or sprinkle with grated cheese.
Ingredients
- 300 g of champignons;
- 2 stalks of leek;
- 20 ml of oil;
- two carrots;
- 300 g broccoli;
- broth or water;
- spices, herbs.
How to cook
Little oil is used. Pour it into a frying pan or fry immediately in a saucepan, if the dishes allow it. As long as we heat it up.
Cut the mushrooms into slices, toss. Cook in oil for five minutes. Cut the white part of the leek and add to the champignons, then lay out the grated carrot. Cover, simmer for ten minutes.
Pour boiling water over the mushrooms with vegetables, about a liter, wait for it to boil, put the broccoli inflorescences and chopped green parts of the leek. Salt the soup, bring the ingredients to readiness.
Puree the cream dish until smooth. Season with herbs, pepper.
In broccoli, as in cauliflower, insects can hide. If there is a suspicion, then the inflorescences should be soaked for half an hour in salted water. The bugs will definitely leave them.
Option 7: Creamy champignon soup with zucchini in milk
This version of the soup is without cream, but it is cooked in milk. The dish is tender, light, cooked relatively quickly. Zucchini can be substituted for zucchini.
Ingredients
- 300 g of champignons;
- 2 onion heads;
- 700 g of milk;
- 2 tbsp. l. grated cheese;
- 50 g of oil;
- 500 g zucchini;
- carrot.
How to cook
Cut zucchini into small cubes. If the skin is hard, then remove. Chop or grate the carrots, put everything together in a saucepan. Pour a glass of water, simmer under the lid for a quarter of an hour.
Dissolve the butter, add the onion, after two minutes of frying add the mushrooms. Cook over medium heat until the onion is soft, then transfer to the pan with the zucchini.
Add boiling milk, salt, boil for five minutes.
Remove soup from heat, blend until creamy. Boil again.
Arrange the hot dish on plates, sprinkle with cheese. Serve with croutons.
Similarly, you can cook soup with champignons and pumpkin. This option will have a special aroma and sunny color. In this version, you can season the dish with peeled pumpkin seeds.
Puree soups are considered by many to be restaurant dishes, and they indulge themselves only when they go out. Although champignon cream soup with cream has a very simple recipe that is easy to implement at home. And do not think that the ingredients are only available to eminent chefs - everything is much simpler than you might think.
Classic champignon soup with cream
Soups - mashed potatoes appeared in Europe, where they were immediately accepted into the "highest color" of cooking. There, soups are eaten in graceful small spoons with rounded ends, and served in beautiful soup bowls with greens. Creamy taste, delicate texture quickly won thousands of fans around the world. And soups are easily digested by the body, so that their benefits are invaluable for dietary and baby food.
Some housewives complain that it is difficult to repeat the recipe at home - the soups turn out to be thick, then “grayish” in color, then they do not break through to the end and unpleasant pieces come across. Are there any features? There are not many of them, but you still have to remember something.
What will be required:
- cream 25% fat - a glass of 250 ml;
- fresh champignons - 1000 g;
- onions - 1 pc.;
- ground pepper, nutmeg - a pinch;
- butter 50 g.
Cut the mushrooms into large pieces and fry in butter until soft. In a separate pan, fry the onion, cut into half rings. You should not combine mushrooms and onions at this stage of cooking: both ingredients release liquid and begin to literally boil in their own juice, although according to technology they should be stewed. When the mushrooms and onions are almost ready, we send them to the pan, pour a small amount of water (so that it barely covers the onion-mushroom dressing), and cook further.
At this time, fry the flour with butter in a pan. Do you remember how our grandmothers used to make squirrel for cabbage soup? The principle is the same. We send "zabelka" to the soup and continue to cook over low heat. The water should evaporate a little and the soup should thicken. As soon as it is ready, add salt, spices, pierce it with a blender - either submersible or classic in a glass.
Warm up a glass of cream, add to the soup, punch again. You should get a creamy, pleasant pearl color, mass. We serve the soup to the table with white crackers, grated parmesan, greens, which are not cut finely, but placed in each serving a separate branch. Mushroom puree soup should be served immediately after cooking: if the dish stands, it will lose its charm. But, rest assured, he will not have to stand: it is eaten instantly!
Incomparable aroma, delicate taste, satiety and benefits - this is how mushroom soups can be characterized. The level of nutritional value of champignons is slightly inferior to meat products, due to which the first courses with this component perfectly satisfy hunger and at the same time they are absolutely not dangerous for those who follow a diet.
How to cook mushroom soup
There are a huge number of options for preparing mushroom soups, each of which is interesting in its own way. The most high-calorie dishes are from mushrooms, porcini and other wild mushrooms. Mushrooms contain a minimum number of calories compared to other varieties, but at the same time soups from them come out no less satisfying and tasty. How to make Creamy Mushroom Soup? The first thing to do to make the dish successful is to choose the right mushrooms. Give preference to young, small champignons. Other things to keep in mind when preparing soup puree:
- if the composition includes potatoes, choose a well-boiled variety;
- to the list of products, if you want to make the soup more rich, you can add any cereals or vegetables;
- the ingredients should be cut into equal pieces so that they cook at the same time;
- you can give the dish more nutritional value if you cook it in meat or chicken broth, and not in vegetable;
- if you add cream cheese or cream to the soup puree, it will acquire additional tenderness.
Mushroom soup puree - recipe
Mushroom puree soups come out very tender, satisfying and fragrant; gourmets from all over the world appreciate them for these and other qualities. At the same time, another advantage of such dishes is their availability and simplicity: most of the necessary products are always in the refrigerator of any housewife, and their preparation takes a minimum of time and effort. Below are several options for preparing first courses with a photo, among which everyone can choose the best recipe for mushroom puree soup.
With cream
A very soft, delicate, piquant taste gives a combination of champignons with cream. Such soups are very popular among gourmets and among fans of a healthy diet. Mushroom first course is served in every good restaurant, but it is not difficult to cook it at home. How to make mushroom soup-puree from champignons with cream?
Ingredients:
- potatoes - 0.5 kg;
- young mushrooms - 0.3 kg;
- cream 15% - 0.5 l;
- salt - 1 tsp;
- onions - 3 pcs.;
- vegetable oil - 3 tbsp. l.;
- seasonings.
Cooking method:
- Cut the peeled potatoes into medium cubes, fill with water to cover the product, add salt and set to boil.
- Finely chopped onion fry in oil.
- Peel the mushrooms, cut into slices, add to the onion. When the component acquires a golden hue, remove the pan from the stove.
- Grind the contents of the pan with a blender.
- Drain the water from the potato pot. Add onion-mushroom paste, cream to the product, use the blender again.
- Boil the puree of a homogeneous consistency, season, then serve.
Mushroom cream soup
You can cook a lot of different treats from mushrooms, including snacks, rolls, casseroles, sauces, side dishes, pizzas, juliennes, salads, etc. Among the other dietary dishes, the classic champignon soup puree stands out. It is often added to the diet of vegetarians, since the soup contains a lot of the vegetable protein they need. A big plus of mushroom puree soups is that the products they need are available in stores all year round.
Ingredients:
- vegetable broth - 0.6 l;
- cream 20% - 1 tbsp.;
- salt - 1 tsp (without slide);
- onions - 2 pcs.;
- butter - 40 g;
- flour - 2 tbsp. l.;
- vegetable oil - 2 tbsp. l.;
- ground pepper - 1 tbsp. l.;
- champignons - 0.5 kg.
Cooking method:
- Wash the onions, mushrooms, chop, fry in oil over medium heat (it will take about 15 minutes).
- Add pepper and salt to the mixture.
- Whisk the ingredients with a blender along with 1/3 of the prepared vegetable broth until creamy.
- Melt the butter in a saucepan, mix it with flour, stirring constantly, fry the mass for 2 minutes.
- In a saucepan, combine all the ingredients, pour them with the rest of the broth, bring to a boil and continue to cook for another 7 minutes.
- Pour in the cream last, then remove the container from the oven, season and treat your family with a delicious classic soup-puree with mushrooms.
with potatoes
This dish does not require the presence of inaccessible, expensive or exotic products, but at the same time it turns out to be exquisite, delicate, fragrant. Due to the absence of meat ingredients in the composition of the soup, it is classified as dietary. Easy creamy champignon soup with potatoes is not difficult to prepare. Below is a step-by-step recipe with a photo of this hearty, tasty and healthy first course.
Ingredients:
- oil for frying;
- potatoes - 4 pcs.;
- champignons - 0.4 kg;
- ground black pepper;
- cream 20% - 0.5 l;
- salt.
Cooking method:
- Chop the onion, fry for 10 minutes, then add finely chopped mushrooms. Do not stop stirring the food so that they do not burn.
- Boil potatoes, after peeling. Drain the water from the pan into a glass, the rest into the sink.
- Place potatoes, onion-mushroom mixture, potato broth, cream, spices in a blender bowl. Blend the ingredients to a puree.
- Boil soup for 5 minutes. If it turns out too thick, dilute the dish with boiling water.
With melted cheese
Nutritious, thick, fragrant soups are especially relevant in the cold season. If the creamy puree soup also contains mushrooms, then you can’t think of a better lunch in winter. Such dishes quickly and for a long time saturate due to the large amount of proteins in their composition. In addition, cheese soups are very easy to prepare. Below, in detail and with a photo, it is described how to cook champignon soup puree with melted cheese.
Ingredients:
- 10% cream - 50 ml;
- processed cheese - 2 pcs.;
- potatoes - 3 pcs.;
- large carrot;
- champignons - 0.5 kg;
- spices;
- butter - 40 g.
Cooking method:
- Boil one and a half liters of water, add diced potatoes to the pan. When it's ready, scoop ½ cup of stock from the pot, drain the rest of the liquid, and mash the potatoes.
- Peel the mushrooms, cut into thin slices. Fry the product in oil, turning on a strong fire (it will take 5 minutes).
- Grind raw onions, carrots with a blender.
- Send the resulting mass to the mushrooms, season the mixture, fry for 3 minutes.
- Cut the cheese into small pieces, add to the pan. Pour some potato broth into this. Cook the ingredients until the cheese has melted.
- Transfer the prepared mixture to a saucepan, salt the dish. 3 minutes before the end of cooking, cream should be poured into the soup. After 10 minutes, when the delicious dish is infused, treat your relatives to them.
In a slow cooker
This is a healthy, tasty dish that can be a satisfying addition to your diet. Mushroom soup in a slow cooker is liked even by small children, who are often naughty and refuse to eat first courses. The liquid consistency of the soup provides an opportunity to hide in it unloved, but useful products for the baby. How to cook creamy champignon soup using a slow cooker?
Ingredients:
- potatoes - 3 pcs.;
- cream - ½ tbsp.;
- garlic cloves - 2 pcs.;
- large carrot;
- champignons - 0.3 kg;
- greens;
- water - 1 tbsp.;
- cream or milk - ½ tbsp.;
- spices.
Cooking method:
- Finely chop the greens, push the garlic.
- It is better to cut potatoes and onions into cubes, mushrooms into slices.
- Grate the carrots and place along with the rest of the ingredients in a saucepan. Pour food with water, add seasonings.
- Send the multicooker bowl to the device, activate the "Steam" option.
- After half an hour, turn off the slow cooker and let the puree soup brew for 15 minutes, after which chop the finished ingredients with a blender, add cream, boil again and garnish with green onions.
In chicken broth
Even a small amount of mushrooms in the composition of the dish gives it a delicious taste and mouth-watering aroma. In addition, champignons are practically not inferior in nutritional value to meat products, therefore they give a feeling of satiety for a long time. To make the first dish with this ingredient, you will need half an hour of free time and a minimum set of products. How to cook classic chicken soup with champignons?
Ingredients:
- butter - 50 g;
- onions - 2 pcs.;
- spices;
- 20% cream or full fat milk - 1 tbsp.;
- flour - 2 tbsp. l.;
- champignons - 0.5 kg;
- chicken broth - 0.6 kg.
Cooking method:
- Chop the onion and mushrooms, fry in oil until tender.
- Move the finished ingredients to a blender, pour 200 ml of broth (add it a little, so as not to make the mixture very liquid). Whip the ingredients until smooth.
- Melt the butter in the bottom of the pan, add the flour. Thoroughly and constantly mixing the ingredients, fry them until a light golden tone.
- After slowly pour in the rest of the broth, bring the liquid to a boil.
- Pour the mushroom mixture here and boil the dish again.
- Season the soup, keep it on fire for another 8 minutes, add cream, wait for it to boil and remove the dishes from the heat.
- Serve soup puree with breadcrumbs and herbs.
cheesy
Soups based on cheese come out rich, tender, satisfying and have an original taste. They are prepared with the addition of various ingredients - vegetables, chicken, sausages, other smoked meats, etc. Such a dish can be prepared on the occasion of the holidays or for a change in everyday meals. Cheese melted in boiling water gives the soup richness and a pleasant creamy taste. How to make cheese cream soup with champignons?
Ingredients:
- greens;
- onions - 2 pcs.;
- vegetable broth / water - 1.5 l;
- spices;
- butter / vegetable oil - 2 tbsp. l.;
- champignons / other mushrooms - 150 g;
- processed cheese - 4 pcs.;
- carrot.
Cooking method:
- Boil water or broth.
- Peel and finely chop carrots, onions, potatoes, mushrooms.
- Heat the pan, put mushrooms, carrots, onions on its surface.
- Send the potatoes to cook in a saucepan, add salt here.
- When the vegetables in the pan are browned, season them with spices.
- When the potatoes are ready, transfer the roast from the pan to it, mix the ingredients, add salt if necessary.
- Add the chopped processed cheese last, mix the dish thoroughly until the component is completely dissolved.
- Using a blender, beat the cooled soup, then boil it again and you can serve it.
Dietary
People who want to lose weight often go on diets and spend fasting days. It is difficult to pass such tests, since you have to limit your diet to low-calorie foods, most of which do not give satiety. Creamy mushroom soups are a rare exception as they keep you full for a long time with minimal calories. Diet champignon puree soup can serve as an excellent alternative to kefir during a mono-diet.
Ingredients:
- green beans - 100 g;
- dried champignons - 30 g;
- tomato;
- bulb;
- medium sized carrot;
- white cabbage - 0.2 kg;
- cauliflower - 100 g;
- potatoes - 2 pcs.;
- canned peas - 70 g.
Cooking method:
- Boil the mushrooms, strain the broth, and cut the product itself thinly.
- Boil the broth again, place chopped cabbage in it, after 7 minutes add finely chopped onions, carrot chips, green beans, cubes of potatoes and tomatoes, mushrooms.
- After 15 minutes, place separately boiled cauliflower to the products.
- Beat the finished ingredients with a blender, season, serve cream soup with fresh herbs.
With chicken
Such a soup is being prepared for about an hour, while it turns out to be very tender, spicy and tasty. Even children love him very much. Experienced chefs advise grinding boiled foods with an immersion blender, since a meat grinder cannot ensure perfect uniformity. Chicken and champignon soup is best served hot and with homemade croutons or crackers. The calorie content of the product is about 63 kcal.
Ingredients:
- leek - 1 pc.;
- potatoes - 3 pcs.;
- white bread - 4 slices;
- flour - 15 g;
- large carrot;
- chicken fillet - 0.3 kg;
- butter - 40 g;
- dill.
Cooking method:
- Cut the fillet and potatoes into small pieces. Put the ingredients in a saucepan, fill with water so that it covers the food.
- Place the container on a medium intensity fire. Remove foam from boiling water. The broth should be salted, add bay leaf.
- Cut the onion into small cubes, rub the carrots, fry the food in oil. Add flour to the pan, fry the ingredients for another 3 minutes, stirring constantly.
- Then pour in to fry ½ tbsp. water and simmer food for 10 minutes.
- Cut the bread into small strips, dry in a clean frying pan.
- Place chicken meat on a plate, chop with a blender or pass several times through a meat grinder.
- Crush potatoes to a state of puree, sweep with meat mass and fry. Then again grind the components with a blender, add the broth and boil. Serve with crackers.
from a pumpkin
It will take about half an hour to prepare this nutritious, satisfying, healthy and very tasty dish. Thanks to the availability of ingredients, pumpkin puree with champignons is a budget lunch option. Supplement the autumn and winter menu of your family with such a soup, then you will not be afraid of beriberi. How to cook pumpkin-mushroom soup-puree?
Ingredients:
- champignons - 0.25 kg;
- small onion - 2 pcs.;
- sunflower oil - 2 tbsp. l.;
- spices;
- garlic clove;
- milk - 1 tbsp.;
- pumpkin - 0.3 kg.
Cooking method:
- Mushrooms (if they are large) cut into several parts.
- Finely chop the onion, fry until golden brown. Turn up the heat, add the mushrooms to the pan.
- When the champignons acquire a golden hue, add crushed garlic, after a couple of minutes, remove the container from the stove.
- Peel the pumpkin, cut into small pieces, put in a saucepan to boil. After 10 minutes, when the product becomes soft, add roast and spices to it.
- Beat the contents of the pan with a blender, add milk, boil the soup again and treat your relatives to it.
Learn how to cook other recipes.
In this case, it is necessary to take into account the origin of mushrooms. So, farm-grown products do not need long-term heat treatment - 5 minutes of cooking is enough for them. Mushrooms harvested in the wild take twice as long to cook. The heat treatment time also depends on the size of the product: the larger the caps, the longer they need to be cooked. In order for the mushrooms to cook at the same time, they should be cut into identical pieces. How long to cook champignons for soup? This should be done no more than 5 minutes - so you save the maximum of their useful properties.
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