Soup with mushrooms and sour cream champignons recipe. Mushroom soup with sour cream. Cream of mushroom soup with chicken and champignons

Thick beef stroganoff soup with mushrooms and sour cream is a luxurious treat for a homemade lunch or dinner. Everyone loves meat gravy with sour cream and always asks for a little extra, right? Let's not waste time and prepare a whole pan of luxurious, thick, satisfying sauce. And let's call this dish soup.

Your family will appreciate this noble impulse and maybe even lick the plates. Of course, only when your back is turned. Because you can’t waste a single drop of such delicious soup!

It turns out incredibly tasty, satisfying, fabulously aromatic and tender. These pieces of beef, mushrooms and noodles are simply irresistible! The original recipe contains white wine, but if you are cooking for children, you can do without alcohol - just replace it with water or milk. The taste will change noticeably, but the dish will still turn out very, very tasty. Very. Very, very. Once again - very tasty. I love this soup!

Product composition

butter - 60 gr.
beef - 0.7 kg.
salt - 1/2 teaspoon
black pepper - 1/3 teaspoon
champignons - 250 gr.
onions - 1 small onion
garlic - 4 cloves
dry white wine - 125 ml.
broth (beef, chicken or vegetable) - 1.5 liters
noodles, pasta or macaroni - 250 gr.
white wheat flour - 3-4 tbsp. spoons
sour cream - 125 ml.
parsley - 3-4 sprigs.

How to cook thick beef stroganoff soup with mushrooms and sour cream

1. First, let's cut the products:

beef - in small pieces of arbitrary shape or, if desired, you can make long strips, as for classic beef stroganoff;
champignons and garlic - in thin slices;
onion - very small cubes.

2. Rub the beef with salt and black pepper.

3. Melt half the amount of butter in a large saucepan with a thick bottom. Set the heat to medium, add the mushrooms to the pan and stir-fry for 5-6 minutes until they soften a little. Using a slotted spoon or spoon, remove the champignons and transfer to a separate plate.

4. Add the remaining oil, meat, onion, garlic to the same pan and fry, stirring, for 5-7 minutes until brownish.

5. Pour white wine into the pan and stir. Continue cooking for another 15-20 minutes until the liquid has reduced by half.

If you're cooking for kids or just don't like alcohol in your food, replace the wine with the same amount of chicken broth, milk or water.

6. Pour in almost all the broth, leave 1/2 cup for the sauce. Bring the soup to a boil, add the noodles and continue cooking until fully cooked.

Please note that if the broth you are using is already salted, there is no need to add any more salt.

7. Combine 1/2 cup of the remaining broth and flour in a small bowl, stir until smooth and gradually pour into the soup, stirring continuously. Place sour cream and mushrooms in the pan, stir again and continue cooking at low simmer for another 5 minutes. Taste the soup and add salt or pepper if necessary.

Thick beef stroganoff soup with mushrooms and sour cream is ready, sprinkle the treat with finely chopped parsley and serve immediately. You can do without greens, but it turns out much better with it.

Another good recipe -

Mushroom soup with sour cream is a very common dish, both at the restaurant level and at the home kitchen level. This dish is considered a representative of Western cuisine. It is often prepared in Transcarpathian cuisine, where people love to have a hearty meal. Today there are a lot of recipes for this dish. And each of them deserves recognition because they have excellent taste. Most often it is eaten for lunch, as it is a nutritious dish and saturates the body with strength and energy for the rest of the day. This dish can be consumed during a diet or fasting. In this case, it is worth replacing just one ingredient - sour cream. During a diet, you can use sour cream with less fat content, and during fasting you can remove it from the recipe altogether. Making sour cream soup for lunch is a profitable option because the process does not take much time.

Main Ingredients

Naturally, the main component of this dish is mushrooms. Most recipes use champignons, but other varieties are also suitable, for example, chanterelles, porcini mushrooms, cherries and others. It is possible that the soup is prepared from several varieties of mushrooms. Mushrooms can be taken both fresh and dried. This soup is cooked without adding meat, since mushrooms are a good alternative. This quality makes mushroom soup a valuable source of energy for vegetarians.

Also, an important component of any soup is potatoes. The amount of potatoes depends on the serving. On average, a small pan will require two or three potatoes.

Additional ingredients are onions and carrots. They can be taken in any quantity, depending on the preferences of the housewife.

The next important component is sour cream. For a standard dish it is better to take fifteen percent. It is recommended to pay attention to the freshness of the sour cream, since a poor-quality ingredient can ruin the entire taste of the dish. If desired, you can replace this product with cream. In this case, the taste of the dish will be more delicate and piquant and the consistency of the soup will be slightly thinner than in the standard version. To prevent the soup from being too thin, you can use flour as a thickener. To do this, mix two tablespoons of flour with water separately and add a few minutes before readiness.

Bay leaves, ground black pepper and any herbs are suitable as spices. Everything here is individual and depends on the taste preferences of the cook.

Cooking process

The first step is to clean and wash all the ingredients. First you need to cut the potatoes into small pieces and put them on the fire. After the water boils, add the chopped onion and bay leaf. Reduce the heat slightly and leave for about twenty minutes.

While the potatoes are boiling, you need to be busy preparing the mushrooms. We cut them into slices and fry them in a frying pan. Add chopped onion, salt and pepper until the mushrooms are almost ready. After the onion becomes transparent, pour sour cream into the pan. Cover with a lid so that this mixture can simmer well.

After this, add the contents of the frying pan to the potatoes. The soup remains to be cooked for about ten minutes over high heat.

Instead of plain water, you can use chicken broth. In this case, the taste will be more intense.

While the soup reaches the desired state, take several beautiful champignons and cut them into even slices. And fry them in oil for about seven minutes. Add carrots, cut into thin slices, to the champignons. Fry the ingredients for a few minutes. This mixture will be used as a topping.

The soup should be served slightly cooled. We develop it into plates and add our topping to each one. Beautifully shaped mushrooms and carrots will make the dish more colorful and appetizing. Also, you can use a sprig of dill or any other greens as decoration.

One serving of this soup has approximately two hundred thirty-nine calories, which makes it valuable for those losing weight. One serving can enrich the human body with five grams of protein, eighteen and fifteen grams of fat and carbohydrates, respectively. Thus, this dish will not burden the digestive process and will become a valuable source of various vitamins and minerals. Eating such a soup will only benefit the human body.

Compound:
fresh champignons - 200 g;
dry porcini mushrooms - 20 g;
onion - 1 piece;
carrots - 1 piece;
any meat broth - 1 liter;
olive and butter;
a little instant barley;
potatoes - 1-2 pcs;
salt and pepper to taste;
soy sauce;
fresh parsley to taste.

How to make mushroom soup with sour cream.

Finely chop the champignons. Soak dry porcini mushrooms, rinse and finely chop. Finely chop the onion. Grate the carrots on a coarse grater. Cut the potatoes into cubes. In a saucepan with a thick bottom, simmer the onion until golden brown in olive oil with the addition of a piece of butter, add carrots, simmer for 5-6 minutes, add all the mushrooms, simmer for 10 minutes. Pour enough boiled water to later add 1 liter of meat broth ( pour water and cook the barley, since I have chicken broth with salt and the barley may not cook due to the salt), add the potatoes, cover with a lid and cook until the barley is ready. Then add the broth, bring to a boil, simmer over low heat for 10 minutes, add soy sauce, pepper and salt (if necessary) to taste. At the very end, add parsley, turn off the heat and leave for a few minutes. Pour into plates or bowls, add sour cream.

Making mushroom soup for lunch is quite easy and quick. It turns out to be aromatic, satisfying, and in some cases can also serve as a dietary dish. We offer several of the most common and delicious options for preparing mushroom soup from champignons.

The unique aroma of champignons and the delicate taste of this soup will not leave anyone indifferent.

For half a kilo of champignons you will need:

2 tbsp. l. vegetable oil;
2 liters of water;
each large carrot and onion;
laurel;
a piece of butter;
a little pepper;
20 g sour cream;
a few sprigs of fresh parsley.

Let's prepare it like this:

We wash the mushrooms, cut them into 4-6 parts, put them in a small saucepan with boiling water and boil for a quarter of an hour.
Meanwhile, pour prepared water into a larger saucepan and set to boil. Heat the oil in a frying pan and add the boiled mushrooms.
While the water is heating and the mushrooms are stewing, prepare the remaining vegetables. Peel the onion and carrots, finely chop them, fry in sunflower oil until soft. You don’t have to fry the latter, but simply put it in the soup 15-20 minutes before the end of cooking, but then the broth will not be so rich and will not have a golden hue.
Add the mushrooms and fried meat to the broth, mix, add spices and salt. Boil for another 10 minutes, then sprinkle with chopped parsley, cover with a lid and turn off the heat. Leave for 10-20 minutes and serve at home with sour cream.

On a note! You don’t have to drain the first mushroom broth from the champignons. This method is used for forest mushrooms, which often absorb harmful substances from the soil. Greenhouse champignons can be immediately transferred to water for soup or fried with aromatic oil and then added to the broth.

With Chiken

Champignon soup with chicken always turns out to be satisfying, filling and invigorating during the winter season.

You can prepare it as follows:

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

Let's prepare it like this:

Rinse the breast and place it in a saucepan with water. Let it cook and immediately add salt to the broth. Skim off the foam periodically to maintain the transparency of the broth. When the foam stops forming, add spices and bay leaves.
We prepare the vegetables as usual: peel the potatoes, carrots and onions, cut the potatoes into small cubes, three carrots, finely chop the onion and fry with the carrots in oil.
While the sauté is languishing, wash the champignons, cut them into small slices and add to the frying. Simmer for 10 minutes over medium heat.
Meanwhile, rinse the greens and chop.
Place potato cubes into the broth. We take out the breast, cool it a little, separate it into pieces, and then return the pulp to the broth.
At the same time, add the roasted mushrooms. Mix well, cook for another 7-10 minutes, add the herbs and turn off after a couple of minutes.

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

Creamy champignon soup

This soup is loved for its delicate taste and nutritional value.

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

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

We will prepare it like this:

Place the broth on low heat to warm up. Wash the mushrooms and 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.
After this, add the champignons to them and continue cooking until the liquid has completely evaporated from them.
Sprinkle with flour, stir, fry for a few more minutes. Then add a couple of glasses of broth and stir. wait until it boils and remove from heat.
Place everything in a blender bowl and process until it reaches a puree consistency. Then pour in the rest of the broth, add salt and pepper, and continue the whisking process for a couple of minutes.
Place the pureed soup back into the saucepan that previously contained the broth. Pour in the cream, stir, bring to a slow boil and simmer for 10 minutes.
All that remains is 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 champignon and potato soup from the following set of products:

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

The principle of preparing this soup is no different from the previous ones:

Prepare frying of onions and carrots.
Wash the mushrooms, chop and stew separately. It is recommended to first boil the white ones in boiling water for 5-6 minutes, then drain the water and stew them together with the champignons in oil. Add a little salt.
Peel the potatoes, cut into cubes or cubes, put in boiling water and cook for 10 minutes, skimming off the foam.
Place mushrooms and fry in water with potatoes. Add spices, stir, cook for another 10-12 minutes.

A simple and satisfying soup is ready!

Unusual mushroom soup with barley

Delicious and very simple soup.

Mushroom soup with barley is very healthy, has a pleasant taste and is easy to prepare. You will need:

4 green onions;
1 medium carrot;
1 large onion;
laurel;
salt;
a piece of butter and a spoon of vegetable oil;
200 g champignons;
2 medium potatoes;
½ tbsp. pearl barley.

Everything is prepared very simply:

Rinse the cereal through a sieve and place it in pre-boiled water.
While the cereal is steaming, wash the mushrooms and cut them into cubes.
Peel and rinse vegetables. Cut everything into small pieces, approximately with an edge of 7-8 mm.
Place only the potatoes in the pan with the cereal. And saute the carrots and onions with a mixture of prepared oils.
After a few minutes, add the mushrooms and fry for 5-7 minutes.
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.

Wash the onion feathers and chop finely. Place the first mixture in tureens and sprinkle with onions.

Delicate recipe with melted cheese

The set of products and the process of preparing such a soup are almost banal. But the result is finger-licking good!

350 g chicken fillet;
2 medium potatoes;
2 high-quality processed cheese;
1 onion;
1 medium carrot;
400 g champignons;
salt to taste;
pepper, turmeric;
1 tsp. “Universal” spice mixture.

Let's prepare it like this:

Rinse the fillet and cut into neat cubes. Place in a saucepan, add water and put on fire.
While the broth is cooking, prepare the mushrooms and vegetables. As usual, we make carrot and onion frying, cut the mushrooms into slices, potatoes into cubes or strips.
After the foam has been completely removed from the broth, add potatoes and champignons to it. Cook for 10 minutes, add frying and cook for another 5-7 minutes.
After this, grate the frozen cheeses into a pan, add salt and spices to taste, mix well and cook over low heat for a few more minutes.

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

On a note! Cheap processed cheese does not melt at all, remaining in the broth in the form of small pieces. Therefore, it is recommended to take a good, high-quality product. Can be flavored with onions or mushrooms.

Mushroom soup from frozen champignons

There is simply no faster and easier mushroom soup made from frozen champignons!

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

Cooking again!

Place the mushrooms in a saucepan, defrost and boil for 10 minutes. Then add water and set to cook.
While the mushrooms are bubbling, prepare the vegetables, not forgetting to skim the foam from the broth. Peel the potatoes, onions and carrots and rinse thoroughly. We make the usual frying from onions and carrots. Cut the potatoes into small strips and transfer them to the broth.
Immediately add spices and salt and stir. Add the roast and cook for another 15 minutes.
Meanwhile, wash and finely chop the greens. Pour it into the pan 5 minutes before the end of cooking, set the heat to low.

At the end of the “five minutes” the dish can already be served.

In a slow cooker

Cooking any dish in a multicooker makes the task a little easier, since you don’t have to stand over the “smart pan” so that nothing boils out of it or burns.