Soup with champignons and potatoes. Mushroom champignon soup - preparing delicious and aromatic first courses

20 years ago, mushroom soup was eaten only in the fall, because it was mushroom season. And today you can buy fresh champignons all year round in almost any store. These mushrooms are very popular among housewives; they are used to prepare first and second courses, and bake pies. For marinating you should choose small mushrooms, for stuffing - large ones, and fresh medium-sized champignons are perfect for soups.

Choosing mushrooms for mushroom soup from fresh champignons pay attention to the absence of dark spots, the surface of the cap should be matte and velvety. Fresh champignons are dense and elastic to the touch. The cut line can tell a lot about the freshness of the mushrooms. There should be no voids in the leg. Fresh champignons have a distinct, delicious mushroom smell. Mushrooms are a very filling product that contains only 30 kcal per 100 grams. Therefore, you can eat them without worrying about your waist size. So, let's look at how to cook soup with fresh champignons.

Ingredients (for 4 servings):

Fresh champignons 500 gr.,
Salt,
Ground white pepper,
Onion 1 pc.,
Carrot 1 pc.,
Olive oil 2 tablespoons,
Potatoes 3 pcs.,
Bay leaf.

To submit:

Parsley,
Crackers,
Sour cream.

Cooking steps

Rinse the mushrooms thoroughly under cold running water and cut into medium-sized pieces. You can take frozen fresh champignons, in which case they should be thawed before preparing the soup. In the photo the soup is made from fresh mushrooms.

Pour 1.5 liters of water into a saucepan, boil and add chopped mushrooms. Important point- Place the mushrooms in boiling water. Season with salt and ground white pepper. White pepper has a softer aroma compared to black, and this makes it very suitable for mushrooms. Fresh champignons cook quickly in soup, so you need to add mushrooms to the soup along with potatoes.

Peel the onion and cut into thin half rings. Wash the carrots and cut into thin strips. Add two tablespoons of extra virgin olive oil to a thick-bottomed frying pan and cook the carrots and onions over low heat until half cooked.

Peel three large potatoes and cut into small cubes. Add to the pan with the mushrooms, cook for 10 minutes, add fried carrots with onion, bay leaf and boil for another 10 minutes.

Remove from heat, cover with a large towel, and let steep for three hours. Serve first finished The dish should be thickly sprinkled with parsley, you can add a spoonful of fresh sour cream. Place crackers in a bowl nearby.

Let's experiment!

You can also make an excellent pureed mushroom soup from fresh champignons. How to cook it? To do this, boil the mushrooms together with the potatoes, and fry the finely chopped onions and carrots on sunflower oil before full readiness. Place in a blender bowl boiled mushrooms with potatoes, add fried onions with carrots, bring with a blender to a homogeneous consistency, if necessary, adding in a thin stream the broth in which the mushrooms and potatoes were cooked. Place the resulting mixture on the fire, bring to a boil, reduce the temperature and simmer for 5 minutes. Serve with parsley, sour cream and breadcrumbs.

Making fresh mushroom soup in a slow cooker is quick and easy. Place diced champignons with potatoes and chopped onions and carrots into the multicooker bowl. Pour in one and a half liters of water, add salt and white pepper ground pepper. Set the “soup” program for 20 minutes.

Surely, you will also like creamy mushroom soup made from fresh champignons. According to the recipe, one and a half liters is added to the pan heavy cream and cook further according to the above recipe. Creamy mushroom soup Fresh champignons can also be made into a puree: cook champignons with potatoes, grated carrots and chopped onions, place the ingredients in a blender bowl, and gradually add cream in a thin stream until smooth. Received creamy cream soup Pour into a saucepan, bring to a boil and serve hot with crackers and herbs.

Mushroom soup Champignons can be prepared without potatoes, this will reduce the calorie content of the soup. Increase the amount of mushrooms and cook them with carrots and onions. If you don’t fry the carrots and onions first, the dish will become even less nutritious.

There are a lot of recipes for soup with fresh champignons. Choose, experiment, cook what you really like.

Prepare delicious soups at home. Bon appetit!

Prepare champignon soup home kitchen pure pleasure. The dish turns out rich and appetizing. It’s especially nice that it can be prepared without regard to the season, because we don’t have a shortage of champignons. You can cook in summer light cold soup, and in winter the thick soup will warm us and delight us rich soup. Everything is very simple - light broth, slightly fried mushrooms and basic vegetables - the soup is prepared quickly.

Champignon soup - food preparation

We won’t be able to try champignons in the store, so the determining criteria when choosing them will be appearance and smell. First, try it by touch - they should be strong and elastic. Fresh mushrooms have a characteristic mushroom smell, a smooth matte cap of white or cream color. It is better not to buy stale mushrooms with obvious damage, odors of rotting and mold, bruises and gray spots.

You should not store fresh mushrooms for a long time. Process them immediately, otherwise they can accumulate toxins that can cause stomach upset or poisoning. Simple rules security leave us only 2-3 days to store them. There is no need to wash them in advance; it is better to put them in paper bag or just wrap it in paper. Using Plastic container, do not close the lid tightly.

Champignon soup - best recipes

Recipe 1: Champignon soup with chicken broth

To prepare this light soup it will take less than an hour. Sliced mushrooms remain beautiful and appetizing. Compared to wild mushrooms, champignons are bland and tasteless. Sauteing onions and carrots and spices helps to express their taste more strongly. A large amount of greens will decorate any soup, especially mushroom soup.

Ingredients: mushrooms (champignons, 500 grams), butter (90 grams), onions (2 pcs.), cream (half a glass), garlic (1 clove), flour (2 tablespoons), chicken broth (1 liter), bay leaf , salt.

Cooking method

Soak the mushrooms in water for 5 minutes so that they can be easily washed off from dirt. Cut in half and then into thin slices. Fry the mushrooms in vegetable oil in a heated frying pan with a lid. Peel the carrots and grate on a coarse grater. Add to the pan, stir. Add onions there, cut into half rings. Add salt, stir, leave for 15 minutes. Place the contents of the frying pan into the boiling broth. If the broth was cooked with chicken meat, separate the boiled meat from the bones, cut into small cubes and also add to the soup. Place a spoonful of sour cream and a heap of finely chopped green onions into serving bowls.

Recipe 2: Soup with champignons and cream

This is probably the simplest recipe for soup, simply cooked in water. To enhance the taste, use low-fat cream and melted butter.

Ingredients: fresh champignons (400 grams), melted butter (1 spoon), cream (half a glass), green onions, flour (1 spoon), salt.

Cooking method

Prick the mushrooms, cut into slices, boil in salted water, strain the resulting broth. Fry the flour in a frying pan until Brown, pour in the cream, heat the mushrooms over low heat. Place everything in the broth, add cream, and boil. Add garlic and herbs to the finished soup if desired. Goes best with mushrooms green onions.

Recipe 3: Soup with mushrooms and cheese

Delicate taste You can get soup with champignons by adding just one or two packets of processed cheese. It enhances the taste of fried champignons and gives the soup light creamy aroma.

Ingredients: mushrooms (300 grams), potatoes (300 grams), chicken fillet(200 gr.), soft processed cheese(two processed cheeses “Druzhba” are perfect), onion, salt, pepper.

Cooking method

Pour 1.3-1.5 liters of salted water over the chicken fillet and boil from the moment it boils for 20 minutes. Finely chop the onion, grate the carrots, cut the potatoes into cubes. We take the fillet out of the broth and also cut it into small cubes. In a frying pan, fry onions and carrots in butter, add mushrooms and simmer them under the lid. Place the potatoes in the broth and cook for 15 minutes, then add the mushroom mixture and chopped fillet pieces. Cook for 10 minutes after adding processed cheese. Season well and serve hot.

Recipe 3: Soup with meatballs and champignons

If you are limited in time, stock up on minced meat. Soup with meatballs and champignons can be prepared in just 40 minutes, and it will be rich, appetizing and tasty. If you like soup with processed cheese, it will take another 10 minutes for the cheese to melt. It's good if you put a large number of leeks, especially their juicy white parts. A pinch of basil and nutmeg will add some zest, as if you had decided to dine in a gourmet restaurant.

Ingredients: chopped meat: beef (400 grams), soft cheese (200 grams), onions (100 grams), carrots, champignons (200 grams), basil, celery root, nutmeg, chili pepper, bay leaf and ground pepper, garlic, salt, parsley , vegetable or butter for frying.

Cooking method

Prepare the meatballs - mince the meat and onions, add basil, nutmeg, chili. Form meatballs from homogeneous minced meat, boil them in salted water for 30 minutes and remove from the pan with a slotted spoon. Grate the carrots on a coarse grater, cut the onion and peeled celery root into rings. Pass the garlic through a press. Cut the champignons into slices. In a frying pan, fry onions, carrots and celery in oil, add mushrooms and simmer for 15 minutes. Place potatoes and cheese into the boiling broth, cook for 10 minutes, then combine with all the remaining ingredients. Boil for 5 minutes and the soup is ready! Let it sit for a bit - 10 minutes is enough, just enough time to cover dinner table. Don't forget to chop the parsley or dill!

To prepare the soup, you can use any broth, especially for soup with meatballs. You need to cook the mushrooms for about 25 minutes, but the meatballs cook faster. Feel free to combine the time - after 15 minutes of cooking the mushrooms, add the meatballs to the pan. Various fillings are added according to the properties of cereals or flour products. For example, web vermicelli is added at the very last stage, about three minutes before the end of cooking, rice and buckwheat 20 minutes before. Processed cheese blooms in 10 minutes, and ordinary Russian or Dutch cheese can be added to the soup 5 minutes before the soup is finished cooking. Mushrooms love different spices, you can experiment with them at least every day.

Cook quickly and let your dishes be delicious!

Unlike seasonal forest mushrooms, champignon dishes can be prepared all year round. After all, you can buy them in the store at any time. Making a delicious, rich champignon soup is very simple. To do this, mushrooms and vegetables are fried, all ingredients are sent into boiling broth. If desired, you can add chicken fillet, potatoes, melted cheese to the soup - all this will give the dish a special aroma, unique taste, will make it more nutritious.

It is good to prepare puree or cream soups from these mushrooms. The ingredients are pureed well using a food processor, mixer with attachments or blender. Cream, milk, spices and herbs are added. These soups are served with croutons and herbs.

In addition to being tasty, champignons are also healthy. These mushrooms contain a lot of vitamins, including B, C, D, magnesium and potassium, and amino acids. Champignons have a high protein content. According to the feeling of fullness that appears after eating dishes with these mushrooms, champignons can be compared to meat.

Champignons are recommended to be included in the diet of patients with diabetes, atherosclerosis, and anemia. Rich in nutrients, champignons are at the same time a low-calorie product, so they can be used while following a diet.

Aromatic creamy soup with a delicate taste will be an excellent first course for lunch. It’s easy to prepare, champignons can be replaced with wild mushrooms, it will turn out even tastier.

Ingredients:

Champignons - 800 g;
Garlic - 5 cloves;
Broth - 1 l (mushroom, meat, vegetable);
Cream - 400 ml (22% fat);
Onion - 2 pcs.;
Flour - 2 tablespoons;
Butter - 2 tablespoons;
Olive oil - 3 tablespoons;
Pepper, salt;
Greenery.

Cooking method:

Wash the mushrooms and cut into small pieces.
Chop the onion and chop the garlic.
Heat the pan, pour out olive oil.
Fry the mushrooms over low heat until the liquid evaporates.
Add onion and garlic. Fry the mixture until it has a beautiful golden color.
We wash the greens and finely chop them.
Fry the flour in butter, add 100 ml of cold water, stir the mixture so that no lumps appear.
Transfer the roasted mushrooms into a saucepan, add broth, and stir. Cooks over medium heat.
Add cream and flour mixture, salt, pepper, place in a saucepan.
Bring the soup to a boil. Reduce heat to low and cook for another 10 minutes.
We put some of the mushrooms from the soup for decoration.
Puree the soup using a blender until smooth.
Serve sprinkled with herbs and garnished with mushrooms. You can add white bread croutons to the puree soup.

Interesting from the network

This is not just a first course, but rather full lunch. Delicious rich soup with delicious croutons. It is unlikely that anyone will be able to refuse such a treat.

Ingredients:

Champignons - 500 g;
Butter - 50 g;
Potatoes - 3 pcs.;
Onion - 1 pc.;
Water - 500 ml;
Vegetable oil - 2 tablespoons;
Cream - 1 glass;
Black pepper, nutmeg;
Loaf - 200 g;
Garlic - 2 cloves;
Olive oil - 2 tablespoons;
Fresh parsley.

Cooking method:

We cut off the crusts from the loaf, cut the flesh into neat cubes, which we place on a baking sheet and send to dry in the oven (180 0) for 7 minutes.
Combine chopped garlic with olive oil, add croutons, mix.
We wash the champignons and peel off the dark skin. Leave two mushrooms, chop the rest coarsely.
Peel the onion and potatoes and cut into cubes.
Fry mushrooms and onions in vegetable oil (5 minutes). Add butter, mix.
Place the potatoes in a pan of boiling water and add the onion and mushroom fry. Stir and cook for 10 minutes.
Using a blender, puree the contents of the pan.
Pour in the cream, salt and pepper the soup, season with nutmeg. Bring the puree soup to a boil.
Cut the remaining two mushrooms into thin slices.
Pour the soup into a bowl, add some croutons, a few slices of champignons, and sprinkle with parsley. Serve hot.

If you are fasting or following a low-calorie diet, then this aromatic soup will be for you in a good way diversify your diet. Light, appetizing, with a pleasant mushroom taste.

Ingredients:

Potatoes - 5 pcs.;
Champignons - 500 g;
Water - 1.5 l;
Flour - 2 tablespoons;
Onion - 1 pc.;
Carrots - 1 pc.;
Vegetable oil - 6 tablespoons;
Fresh parsley - a bunch;
Coriander, pepper, salt.

Cooking method:

Vegetables and clean the mushrooms, wash. Cut the carrots into thin rings, potatoes into strips, and onions into cubes.
Cut the mushrooms into thin slices. Finely chop the greens.
Fry the onion in oil, add the carrots, cook for another 3 minutes.
Pour water into the pan, bring it to a boil, and add the potatoes.
Fry the mushrooms in a frying pan until soft and creamy, add salt and pepper, add flour, mix everything well.
Add fried mushrooms and vegetables to the potatoes, stir the soup. Cook for about 20 minutes.
Add coriander, pepper, salt, bay leaf to the soup. Cook for another 3 minutes.
Sprinkle with chopped herbs and turn off the heat. Let the soup brew on the stove.
Serve the dish hot.

Now you know how to prepare mushroom cream soup from champignons according to a recipe with a photo. Bon appetit!

If you have any questions about how to cook mushroom, then pay attention to the advice of experienced chefs:
To make the puree soup thicker, you can add a couple of potatoes and melted cheese to it.

Serving soup with champignons is good with sour cream or mayonnaise.

With cream soup or cream soup, it is good to serve croutons fried with butter, crackers dried in the oven, small pies with various fillings from potatoes, cabbage, and meat.

Puree soup will gain more rich taste and it will become more nutritious if you add egg dressing to it. Raw yolks (3 pcs.) are mixed with cream or milk (1 glass) and poured into the soup.

Champignons can be replaced with any mushrooms: chanterelles, saffron milk caps, boletus, russula.

In first courses, including champignon soup, you can add spices and herbs such as savory, lemongrass, black pepper, sage, curry, bay leaf.

Champignons should be elastic and strong. Fresh mushrooms have a characteristic nice smell, a neat, even cap of cream or white color. You should not buy mushrooms with obvious signs of damage, mold or gray spots.

Do not store fresh mushrooms for too long as they may accumulate toxins. The optimal storage time is 3 days.

Champignon soup or puree soup can be cooked in chicken broth - this will make the dish even tastier.

Today we are preparing mushroom soup from champignons. Is not Forest mushrooms, but they are grown industrially, so there are no problems with purchasing them, they are always available for free sale. They sell champignons as in fresh, and frozen, they are prepared almost the same way.

The preparation of such soups is simple and the result is a very tasty, aromatic first course. If you want to somehow diversify your menu, prepare this dish for lunch, I’m sure you will be very pleased with your lunch. I offer several of the most common and delicious options preparing mushroom soup from champignons.

Champignons have long rightfully earned the title plant-based meat. These mushrooms contain the maximum amount vegetable protein, which is so necessary for our body for the full growth of soft tissues. Moreover, champignons actively fight against bad cholesterol.
Great amount The fiber in champignons helps keep the body healthy and light.
Champignons are the most harmless and in a safe way mushrooms, since they are grown on artificial mushroom plantations.
The high potassium content in champignons improves the body's circulatory system. And vitamin B2 helps strengthen nervous system and improved sleep.
Calcium and phosphorus contained in champignons strengthen the body's bone skeleton and maintain the necessary level of iron in the blood.

Champignons are also rich in folic acid, which is responsible for the renewal of body cells.
Champignons help fight atherosclerosis and improve memory. Moreover, these mushrooms do an excellent job with cosmetology tasks. Thus, champignon prevents the appearance of wrinkles and improves the overall condition of the skin.
With all the richness of vitamins and microelements, champignon contains minimal amount calories, and therefore is especially indicated for those who want to maintain an attractive figure or struggle with overweight.
But it is worth remembering that the consumption of champignons is contraindicated for people with chronic diseases gastrointestinal tract and children. Because these mushrooms contain a large amount of chitin, which is poorly absorbed by the pancreas. Read also: Cream of mushroom soup - recipe.

How to choose the right mushrooms?

Making mushroom soup from champignons is not difficult. Moreover, the main ingredient can be purchased in any store and market, regardless of the time of year. When purchasing, you should pay attention to the appearance of the product.

When choosing mushrooms, they need to be carefully inspected for rotting or mold. It is better that the champignons are not packaged. This way you can inspect each one. Products must be:

elastic;
no stains;
with a creamy even shade.

Their smell should not be pungent. As a rule, fresh mushrooms are uniformly dense, with a matte surface and a pleasant specific smell.

Because similar products They tend to spoil quickly, so you should start preparing them right away. Otherwise, it is worth preparing the mushrooms for storage. You can place them in an airtight plastic container or paper bag. The main thing is not to wash it beforehand.

How to prepare mushroom soup from champignons?

Champignon soup with egg and milk dressing

Ingredients:

200 g champignons
2 potatoes
1 head onions
2 eggs
200 ml milk
1 tbsp. spoon of flour
1 tbsp. spoon vegetable oil
ground black pepper

How to cook

Boil peeled and cut into small cubes potatoes in salted water for 10 minutes. Fry peeled, chopped onions and finely chopped mushrooms in oil for 10 minutes. Add prepared mushrooms and onions to potatoes. Beat the eggs with milk, flour and add to the soup in a thin stream. Cook, stirring, for 2-3 minutes, without letting the soup boil. Season the bowls with ground black pepper.

Unusual mushroom soup with barley

Mushroom soup with barley is very healthy, has pleasant taste and easy to prepare.

You will need:

4 green onions;
1 medium carrot;
1 large onion;
Lavrushka;
salt;
piece of butter and spoon 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 then cut them into cubes.
Peel and rinse vegetables. Chop everything 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 then fry for 5-7 minutes.
Combine everything in a saucepan with broth, barley and potatoes. Boil for 10 minutes, cover, then leave to brew for a quarter of an hour.

Champignon soup with rice in pots

Ingredients:

champignons - 0.3 kg;
onion - 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.

How to cook

Rinse the rice and boil until half cooked. Wash, peel and cut the vegetables into slices. Cut the mushrooms into thin slices. Cut the onion into thin half rings. Melt about half of the butter specified in the recipe and fry the onions and mushrooms in it. Coat the pots with the remaining oil. Place potatoes, carrots, mushrooms and rice in layers in pots. Distribute sour cream among the pots, add salt and pepper. Fill with water. Cover the pots with lids. Place the pots in the oven. Once the oven temperature reaches 180 degrees, cook the soup for 40 minutes. It is advisable to serve the soup directly in pots. It turns out thick, rich, aromatic, worthy festive table.

Cream of champignon soup

Ingredients:

400 g fresh champignons;
1 onion;
1 clove of garlic;
500 ml hot broth;
250 ml milk;
50 ml cream;
3 tbsp. spoons of food starch;
green onions;
salt;
pepper.

How to cook

Finely chop the onion and garlic. Set one or two champignons (depending on their size) aside for decoration, and finely chop the remaining champignons. Place finely chopped onions, garlic and champignons in a closed bowl, then simmer for about 5 minutes at 100%. After this, add hot broth, along with which grind the champignon mixture until puree is obtained, and add milk to it. Cook all this for 4-5 minutes at 100% in a closed bowl. Food starch mix with cream and then with soup. After this, boil again for about 5 minutes at 100%. Add salt, pepper, garnish with chopped pieces of fresh champignons and finely chopped green onions.

Champignon soup with rice

Ingredients:

300 g champignons
2 onions
2 carrots
4 tbsp. spoons of steamed rice
3 tbsp. spoons of vegetable oil
1 tbsp. spoon of tomato paste
dill greens

How to cook

Fry finely chopped mushrooms and chopped onions in oil for 3 minutes. Add finely grated carrots. Salt, add tomato paste. Simmer for 7-8 minutes. Pour boiling water over the steamed rice, add salt and cook for 10 minutes. Add prepared mushrooms, carrots, onions, cook together for another 3-4 minutes. In bowls, sprinkle the finished soup with chopped dill.

Champignon soup with pasta

Everyone's favorite pasta will help add satiety to this dish. I cook it with vermicelli. This is done very quickly, but it turns out extremely tasty, easy and satisfying. This recipe always helps out if everyone is very hungry for dinner and there is minimal time for cooking.

You can prepare this soup using meat broth, or just water. The quantity of ingredients can be changed, as well as their ratio. To taste, you can add your favorite spices and herbs. Now we will look at the most, in my opinion, best option preparations.

Ingredients:

2 liters of water or meat broth;
3 raw potatoes;
1 medium carrot;
1 large onion;
200 grams of fresh, not frozen champignons;
100 grams of vermicelli;
a little vegetable oil;
salt and ground pepper to taste.

Cooking steps:

Cook meat broth or just bring water to a boil. If you are using rich broth, then it’s better to cook the meat in one piece, and when ready, remove it into a separate bowl. There it needs to be chopped and added to the pan at the end of cooking the soup. It is better to choose meat on the bone. This will make the broth richer. It is also better to choose tenderloin and cut without skin and fat so that it turns out transparent and appetizing.

Peel the potatoes, cut into small cubes. Boil it in broth until tender.
Peel the carrots and pass through fine grater or cut into cubes - whatever you like. Place a frying pan on the stove and then pour a little oil. Bring to a boil, add carrots. Onions chopped into small pieces will go with it. Fry all this beauty until golden and delicious.
While the potatoes are still cooking, add the carrot and onion mixture to it. Meanwhile, wash, peel and cut the mushrooms into slices or small pieces. They also need to be sent to the pan.
10 minutes before ready, add vermicelli, add salt, pepper and your favorite seasonings, if desired. Mix thoroughly and bring to readiness. As soon as you remove the pan from the stove, you can add chopped herbs for flavor.
Cover with a lid and let rest for 20-30 minutes. Now the dish is ready for tasting!

No one has ever resisted such an aroma and taste! Try it and see for yourself.

Tyrolean champignon soup

Ingredients:

250 g beef bones
300 g champignons
5 potatoes
2 onions
1 carrot
1 glass of milk
2 yolks
2 tbsp. spoons butter
1 tbsp. spoon of flour
pepper and salt

How to cook

Boil the bones in 1.5 liters of water for 1 hour, remove. Saute the mushrooms with half the oil and onions, adding a little water. Place the prepared mushrooms in the broth and add salt. Add potato and carrot cubes and cook for 15 minutes. Beat the yolks with milk and flour, season the soup. Season with pepper.

Canned champignon soup with potatoes and cheese

Ingredients

150 g canned champignons,
100 g cheese,
1 carrot,
2 potato tubers,
parsley,
salt.

Cooking method

Wash potatoes, carrots, peel, cut into cubes. Wash the parsley and chop finely. Cut the cheese into cubes. Bring water (1.5 l) to a boil, add potatoes, carrots and mushrooms, add salt, cook until tender, add parsley and cheese.

Simple mushroom soup made from dried mushrooms

Properly prepared mushroom soup from dried mushrooms is perfect to diversify your daily diet. This mushroom soup recipe is from dried mushrooms simple enough. To feel the aroma and refined taste for this dish, you will need following ingredients:

Ingredients:

dried mushrooms any (55 grams);
one onion;
potatoes (4−6 pcs.);
one carrot;
oil, refined (a couple of tablespoons);
sour cream (15 ml);
greens, pepper, salt - to taste.

How to cook

You will need to simmer the dry mushrooms over low heat for about an hour and a half. After cooking, filter the resulting broth, rinse the mushrooms and then chop them. To the broth you will need to add peeled, sliced potatoes, mushrooms, fried carrots and onions.

After this, boil everything for 25-30 minutes, then add salt, pepper, and sprinkle with fresh chopped herbs. Freshly prepared soup can be seasoned with sour cream.

Cream of mushroom soup

This the recipe will work for serving for the first time and for a two-year-old child, and it is also good for sick households. Cook and eat for your health. Cream of mushroom soup very tasty and appropriate everywhere. To prepare you will need a blender.

Ingredients:

Mushrooms - 300 g;
Potatoes - 4 medium (300 g);
Onion - 2 pcs. (average);
Carrots - 2 pcs. (average);
Parsley root - 1 pc. (small);
Cream - 500 g;
Spices (ground pepper), salt to taste.

Cooking method:

We prepare the vegetables, peel, wash, and cut into large pieces. Place the potatoes, carrots, and parsley root in a saucepan, add water to a little more than 5 cm from the top, add salt, and cook until tender; they must be very soft.
In a frying pan, fry onions, mushrooms with spices and salt.
When the vegetables are cooked, pour the water into a separate bowl, leaving it a little at the bottom. Grind them in a blender.
Now put the mushrooms and onions there and also mix until homogeneous mass.
Then add cream to the blender and mix again.
If our puree soup turns out thick, dilute it with the liquid drained from the vegetables, season to taste with salt and spices and whisk again.
Now put on medium heat and, stirring continuously, bring to a boil. We'll shoot it right away.

Everything can be served. Sprinkle the tops of the bowls with herbs.

Cooking mushroom soup from champignons in a slow cooker

When the house has a “smart machine” - a multicooker, then preparing a dish will not take much time and effort. And the aroma of such a light soup will not leave any family member indifferent.

Champignon and potato soup

Products

Fresh mushrooms: 800 g.
Refined vegetable oil: 2 tbsp. l.
Cream 15−20% fat: 1 cup.
Small potatoes: 6−7 pcs.
White bread: 6 slices.
Onions: 2 pcs.
Parsley: 1-2 tbsp. l.
Chicken broth or water: 3 cups.
Salt: ⅓ tsp.

How to cook

Wash and chop the mushrooms. Finely chop the onion. Peel the potatoes and cut them into small cubes. Pour vegetable oil into the bowl. Sauté the onion in the BAKE mode for 10 minutes, stirring. Add mushrooms and potatoes. Add salt. Fry in the BAKE mode for 10 minutes, pour in the broth so that it barely covers the mushrooms and potatoes. Cook the soup in STEW mode for 40 minutes. Cool until warm, place in a blender, pour in the heated cream. Grind the soup to a puree. Pour into the multicooker bowl and simmer in STEW mode for 20 minutes. Cut the bread slices into cubes and dry them in the oven preheated to 180 degrees for several minutes. Serve the soup with finely chopped herbs and croutons.

If the multicooker has a STEAM COOKING mode, then it can replace the last STEWING mode. In the STEAM mode, bring the soup to a boil. If you instead chicken broth add water, also add 50 g of butter. Slices of bread can be toasted in a toaster and lightly rubbed with garlic.

Mushroom soup in a multicooker “Swabian”

We invite you to try hearty soup, which was brewed in taverns in Stuttgart in Germany. Traditional “Swabian” soup is prepared using ox broth with the addition of various ingredients. You can deviate a little from this rule and cook soup on vegetable broth. The required components of this soup are spaetzle (dumplings) and potatoes. The remaining ingredients can be added at your discretion, but the basic rule must be followed - the dish must be prepared from hearty foods.

What products need to be prepared:

onion - 4 pcs;
carrots - 3 pcs;
porcini mushrooms (fresh, dried or frozen) - 150 g;
leeks and celery - 3 stalks each;
potato tubers - 500 g;
allspice peas, black, bay leaf - to taste;
oregano (thyme) - 1 tsp;
mustard seeds - 1 tsp;
garlic - 2 cloves;
tomato paste - 1 tsp;
olive oil - 2 tbsp;
water - 2 liters;
salt - to taste.

For spaetzle:

flour - 200 gr;
egg - 2 pcs;
salt - a pinch;
water 50−60 ml.

To prepare the stewed onions:

onion - 4 pcs;
olive oil - 1 tbsp. l;
apple juice - 50 ml;
salt, sugar - to taste.
For refueling:
champignons - 300 gr;
parsley - 1 bunch;
salt and pepper - to taste.

Making mushroom soup in a slow cooker:

Dried or frozen mushrooms are pre-prepared (soaked or defrosted). Cut into pieces. Peel the onion and cut it into two halves. We clean and chop all remaining vegetables coarsely. Combine all the spices.

Turn on the multicooker in the “Frying” mode for 10 minutes. Fry the onion (cut side down) in olive oil until brown. Remove the onion and put garlic, mushrooms, onions, spices, salt and tomato paste into the pan. Mix everything and fill with water. After 10 minutes, change the mode to “Extinguishing”, time - 40 minutes. After the broth boils, open the lid, add potatoes and continue preparing the soup.

While the broth is cooking, prepare the spaetzle. Mix eggs with water, add sifted flour and salt. The dough should be sticky. Place it in a free bowl and cover with a towel. Ready broth pour into another container, cover with a lid, and leave to infuse. In a multicooker pan, heat the olive oil in the “Frying” mode, then fry the chopped onion. Cooking time: 5 minutes.

After frying the onion, pour it into a separate bowl, pour apple juice, add salt and spices. We empty the multicooker bowl to prepare spaetzle. Since not every housewife has a kitchen special tool for spaetzle, you can prepare dumplings using a wide knife.

Pour water into the pan, add salt and activate the “Stew” mode for 30 minutes and wait until the water boils. Take an ordinary tablespoon and scoop out the dough. We put it on a wet board and “pinch off” small pieces with a knife, as if stretching it along the board. We send each “worm” into boiling water. Spaetzle do not have the correct shape, so you should not worry about their appearance.

Boil spaetzle in water in small portions and remove with a slotted spoon. Place the finished dumplings in a colander and rinse with water. Return the infused broth to a clean multicooker pan, add chopped champignons, spaetzle, salt and spices. Activate the “Extinguishing” mode for 20 minutes. We wait for the soup to boil. Then we “allow” the soup to simmer for another 5 minutes and turn off the multicooker.

Pour the Swabian soup into bowls, add parsley and stewed onions. Help yourself!

Delicious mushroom soup in a slow cooker with chicken

Delicious mushroom soup in a slow cooker with chicken will be more satisfying and rich. To prepare it you will need the following ingredients:

Chicken piece – 250 g
Mushrooms – 200 gr
Potatoes - 3 pcs.
Onion - 1 pc.
Vegetable oil - 2-3 tbsp. l
Salt and spices - to taste

How to cook

Chicken fillet or other part, wash and cut into small pieces.
Wash and peel the mushrooms, cut into small pieces or thin bars.
Peel the onion and chop into small cubes.
Cut the potatoes into cubes.
Pour a little vegetable oil into the multicooker bowl, turn on the “Fry” mode and lightly fry the onion.
When it acquires a golden hue, switch the multicooker to the “Cooking”, “Soup”, “Baking” or “Stewing” mode - depending on the type and model of the device. Pour some water into a bowl and add mushrooms, potatoes and chicken.
Close the multicooker lid and cook for 40 minutes. Pour enough water so that all the food is well covered.
When the potatoes become soft, add salt and any spices to taste. Add water to the soup to the desired thickness and continue cooking for another 20 minutes. To cook mushroom soup in a slow cooker faster, you can pour the ingredients already hot water, heated separately in a kettle.
Ready soup sprinkle with herbs and serve.

There are a lot of recipes for soup with champignons. Choose, experiment, cook what you really like.

Bon appetit!

Mushroom soup recipe

A very nourishing, tasty and easy to prepare mushroom soup made from champignons - see a simple proven recipe with step by step photos, as well as video recipes.

35 min

42 kcal

5/5 (2)

This is truly one of the most available dishes we will cook today. I present to your attention classic recipe mushroom soup made from fresh champignons.

Why affordable? But because what not what, namely champignon mushrooms are available in any supermarket or market all year round. Previously, you had to get up early and go to the forest to pick mushrooms, and even then there was no guarantee that you would find the ones you needed. Now all you have to do is leave the entrance, cross the street, and at a small market next to your house, a good-natured saleswoman will offer you fresh champignons.

But it’s not just availability that makes champignons so attractive. In addition, they are also very useful, they contain phosphorus, potassium, calcium, B vitamins and many other important and necessary microelements for us. This is a real treasure for our body, so we need to use its gifts more often.

So let's start cooking.

Kitchen appliances: plate.

Ingredients:

I choose medium-sized champignons so that large halves do not float in the soup. Of course, it will be possible to cut large mushrooms smaller, but the appearance will not be the same.

When choosing champignons, pay attention to their appearance. Fresh mushrooms have no darkening, their caps and legs are white and almost velvety, and there are no voids in the legs. If the mushrooms feel slimy to the touch, it is better not to take them; most likely, they are already more than a week old.

Take any vermicelli, but if you take a long one like spaghetti, it’s better to break it into smaller pieces.

Cooking sequence

First, cut the potatoes into large cubes and throw them into a full pan of boiling water.
Finely chop the onion and pour it into a hot frying pan along with the oil.
While the onion is frying over low heat, take a grater, grate the carrots on the fine side and also add to the pan.
We cook our frying until done, that is, until the onion begins to acquire a golden brown color.
While the frying is being prepared, cut the mushrooms into half slices.

Did you know? Don't be afraid that the slices may seem large; as they fry, they will release water and shrink.
Add the champignons to the roast and cook until all the water that comes out of them has evaporated. When the mushrooms acquire a yellowish-golden color, it means everything is ready.
Lightly salt and pepper our mushrooms, add sour cream and mix thoroughly. Fry with sour cream for a couple more minutes. Mushrooms, carrots and onions are ready.
Let's return to our potatoes. Salt the water and add bay leaves and pour everything from our frying pan into the potato broth.
At the same time, add vermicelli. Mix well and leave to cook for 7-10 minutes.
Finely chop the dill and add it to the pan at the end.
Here we have a delicious mushroom soup made from champignons.

Video recipes for mushroom champignon soup

I also have two video recipes that tell and show how to cook mushroom soup from champignons, both versions are different.

The first video presents a more budget-friendly set of ingredients, like mine, but without sour cream and with different cooking processes.