How to cook soup from fresh champignons. Mushroom mushroom soup

Mushroom soups, due to the content of vegetable protein in them, saturate our body for a long time. Such a hot dish is easily digested by the stomach and is suitable for everyone who is on a diet or fasting. We offer you several recipes for cooking vegetable soups with champignons.

Recipe for soup with noodles and champignons

Ingredients:

• fresh champignons - 300 g;
• noodles - 100 g;
• carrots - 1 pc.;
• potatoes - 200 g;
• onion - 1 pc.;
• spices - to taste;
• water - 2 l;
• vegetable oil.

Cooking

So, we clean all the vegetables in advance and wash them thoroughly. Then we cut the potatoes into cubes, chop the carrots into circles, and chop the onion into half rings. We process the champignons, wash them and cut them into pieces with a knife. Now put the onions with carrots in a pan with heated vegetable oil and sauté a little until soft. Next, pour in water, throw potatoes and mushrooms. Season the soup with salt, heat to a boil and cook for 15 minutes. After that, add and put the spices. Cook until the dish is fully cooked, and then, season the soup with chopped fresh herbs, and remove from the stove.

Soup recipe with fresh champignons

Ingredients:

• champignons - 500 g;
• rice - 50 g;
• onion - 1 pc.;
• potatoes - 2 pcs.;
• parsley - 30 g;
• vegetable oil - 2 tbsp. spoons.

Cooking

Fresh and processed mushrooms are first cut in half, then chopped with plates and lowered into a deep saucepan. Salt a little, fill with water and cook for 30 minutes under the lid. While the mushrooms are cooking, finely chop the onion and sauté it in vegetable oil until golden brown. Cut the peeled potatoes into large cubes and throw them into the pan along with the rice. When the vegetables are fully cooked, add the roast and chopped parsley. Salt the soup to taste, cover with a lid and cook for 5 minutes, then pour into plates and put on the table.

mushroom cream soup recipe

Ingredients:

• chicken broth - 1 l;
• onion - 2 pcs.;
• butter - 40 g;
• champignons - 500 g;
• flour - 2 tbsp. spoons;
• cream - 200 ml;
• spices.

Cooking

The recipe for chicken soup with champignons is very simple. Mushrooms and onions are processed, washed well and cut into cubes. Fry the vegetables in vegetable oil for 15-20 minutes until soft, adding a small pinch of salt and ground black pepper. Then we transfer the roast to a blender, add a little, and grind everything until a creamy state. Next, melt the butter in a saucepan and fry the flour in it, stirring constantly. After that, add chopped mushrooms, pour in the remaining broth and bring the soup to a boil. Boil it for 5-7 minutes, pour in the cream, boil again and remove from heat. Pour the finished dish into plates and serve on the table with croutons or breadcrumbs.

mushroom soup recipe

Ingredients:

Cooking

The recipe for cheese soup - champignon puree will please not only all adults, but also children. Peel potatoes, cut into small pieces. Grind processed cheese, transfer to a saucepan and fill it completely with water. We put the dishes on a slow fire and heat until the cheese is completely dissolved. Then add the potatoes and cook until tender, stirring occasionally.

Next, take the soup off the heat and let it cool. We clean the onions and mushrooms, finely chop and sauté until golden brown in heated vegetable oil. Cool the finished roast, transfer to a saucepan and beat everything with a blender until smooth. Now add salt to the dish to taste, put on fire, bring to a boil and immediately pour into plates.

Champignon is one of the most easily accessible mushrooms in our time. In order for him to be in the rows of products on the shelf of the refrigerator, you do not need to run through the forest in search of him - just walk to the nearest store. It is inexpensive, however, this does not affect its qualities in any way. Champignon has a rather pleasant taste, which has influenced its widespread use in all kinds of dishes. Unfortunately, neither the video nor the photo conveys the aroma that appears as soon as we start cutting the mushrooms.

We offer a whole selection of simple step-by-step recipes for the most delicious first courses with the addition of this mushroom, which greatly diversify the daily menu. You can cook stew in a saucepan or in a slow cooker. In the latter case, it is customary to fry vegetables directly in the bowl of the appliance, that is, a minimum of dishes are involved.

classic champignon soup recipe

You don't have to be a culinary maestro to make this lean yet delicious soup. It consists of quite affordable components and is suitable for both daily use and for a vegetarian diet.

Ingredients

Servings: - +

• fresh champignons200 g
• medium potatoes4 things.
• bulb onions 2 pcs.
• sour cream 20% fat200 g
• wheat flour 2 tbsp
• sunflower oil2-3 tbsp
• salt to taste
• water 2 l
• black pepper (freshly ground) taste
• greens (any) 1 bunch

per serving

Calories: 69 kcal

Proteins: 2 g

Fats: 3.7 g

Carbohydrates: 7 g

30 min. Video recipe Print

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Advice: To achieve a creamier taste when frying onions, you can add a small piece of quality cow butter to the pan.

Recipe for classic champignon soup with meatballs

A great way to cope with the feeling of hunger is to taste a bowl of fragrant mushroom soup. But this time we suggest you make not a vegetarian dish, but add meatballs to it. It would be best if you prepare homemade minced meat by mincing beef or pork, depending on your preference, or by combining them together.

Servings: 13

Cooking time: 1 hour

Energy value

• calorie content - 67.3 kcal;
• proteins - 5.3 g;
• fats - 2.8 g;
• carbohydrates - 5.2 g.

Ingredients

• minced beef - 300 g;
• potatoes - 300 g;
• medium carrot - 1 pc.;
• onion - 1 pc.;
• fresh champignons - 200 g;
• sunflower oil - 35 g;
• spices - to taste;
• salt - to taste;
• water - 2.5 liters.

Step by step cooking

1. The first step is to prepare the vegetables. Clean them and cut them. Potatoes and onions in cubes, carrots in the form of circles, mushrooms in plates.
2. Pour water into a saucepan and let it boil. At this time, prepare the meat balls, and when bubbles appear on the surface of the liquid, throw them into the dishes.
3. Let the meatballs cook a little, no more than 20 minutes. This time will be enough for the formation of a rich broth. Then load the potatoes.
4. Heat a little vegetable oil in a frying pan and saute vegetables with mushrooms in it. It is necessary to fry the dressing until a golden “blush” appears.
5. Add the fried potatoes to the pot and cook the soup until the potatoes are fully cooked, remembering to salt and season to your taste.

Advice: so that the minced meat does not stick when sculpting meatballs, stock up on a bowl of water in which you rinse your hands from time to time.

Brussels champignon soup recipe

A very light dish, distinguished by its delicate texture, will undoubtedly appeal to lovers of cream soups, which, moreover, do not require a long stay near the stove.

Servings: 7

Cooking time: 45 minutes

Energy value

• calorie content - 82.6 kcal;
• proteins - 4 g;
• fats - 6.1 g;
• carbohydrates - 3 g.

Ingredients

• champignons - 500 g;
• onion - 2 pcs.;
• cream - 200 ml;
• flour - 1 tbsp;
• vegetable broth - 1 l;
• butter - 50 g;
• salt - to taste;
• freshly ground pepper - to taste;
• green onions - a few feathers;
• chicken eggs - 2 pcs.

Step by step cooking

1. Boil hard-boiled eggs in advance for ten minutes from the moment of boiling. Then place them in cool water to cool and remove the shell.
2. Grind the mushrooms in a meat grinder, after washing and cleaning.
3. Melt the butter in a frying pan and throw in the finely chopped onion. Sweat a little, and then add the mushroom mass. Fry for 10 minutes and add flour, mix everything well. Salt, pepper.
4. Pour in the broth and cook until the mushrooms are fully cooked. Add cream at the end.
5. Garnish with finely chopped green onions and half an egg.

Recipe for champignon soup with peas

Lean soup with light cheese notes is a good idea for a variety of menus. Instead of peas, you can take beans, it will turn out no less tasty.

Servings: 11

Cooking time: 45 minutes

Energy value

• calorie content - 105 kcal;
• proteins - 9.2 g;
• fats - 2.9 g;
• carbohydrates - 10.5 g.

Ingredients

• peas - 180 g;
• champignons - 250 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• garlic cloves - 2 pcs.;
• processed cheese - 200 g;
• butter - 50 g;
• salt - to taste;
• parsley (greens) - to taste.

Step by step cooking

1. Soak the peas for at least 3 hours. This will ensure a fairly quick digestion. Otherwise, the dish may be spoiled due to hard peas getting into it. On average, for this amount you will need about 1.5 liters of water. Then boil until done.
2. Peel carrots with onions and mushrooms. Grind. Finely chop the onion, grate the root crop with large holes, and cut the mushrooms into slices. Do the same with garlic.
3. Heat the oil in a frying pan and fry the prepared ingredients, adding one part of the cheese to them (pre-cut into small cubes with a wet knife).
4. Add the roast, along with the rest of the cheese, to the pot with the peas about ¼ hour before the end of cooking, and then use a blender to turn the stew into a puree. Salt and add ground pepper. Serve sprinkled with herbs.

Advice: for a richer taste and aroma, you can add quite a bit of dried mushrooms to the dish, literally 20 grams, which should be pre-soaked.

Recipe for champignon soup with noodles and chicken

It's no secret how harmoniously mushrooms are combined with chicken. We suggest you make a soup based on this tandem by adding noodles to it. You can use any cereal. Buckwheat, rice or barley is perfect.

Servings: 19

Cooking time: 1 hour 15 minutes

Energy value

• calorie content - 106.1 kcal;
• proteins - 13.8 g;
• fats - 0.7 g;
• carbohydrates - 10.9 g.

Ingredients

• chicken - 1 kg;
• carrots - 1 pc.;
• potatoes - 3 large tubers;
• onion - 1 pc.;
• champignons - 200 g;
• noodles - to taste;
• lavrushka - 2 leaves;
• black pepper - to taste;
• sunflower oil - 50 ml.

Step by step cooking

1. In a large saucepan, make the chicken broth by boiling the bird until it's done. Then take apart the meat. Pieces can be both small and quite large with bones. This is already a matter of taste. Some families like to savor meat straight from the bone.
2. Peel the potatoes, cut them and send them to the hot broth.
3. Prepare the roast. To do this, first sauté a mixture of onions and carrots in hot vegetable oil, and then add it with mushrooms. Transfer everything to a saucepan.
4. Salt, throw lavrushka and other spices.
5. When potatoes are tender, add noodles of your choice (depending on how thick your soups are) and turn off the burner. Let stand under the lid. Serve with sour cream.

Advice: if you like everything spicy, add a small piece of chili pepper in the middle of cooking. This will give an interesting flavor and make the first dish spicy.

Soup recipe with champignons, cauliflower and zucchini

An interesting improvisation on the theme of vegetable soups with an emphasis on forest notes of mushrooms will certainly amaze with its magnificence and simplicity.

Servings: 12

Cooking time: 35 minutes

Energy value

• calorie content - 35.5 kcal;
• proteins - 1.8 g;
• fats - 0.3 g;
• carbohydrates - 6.5 g.

Ingredients

• cauliflower - 200 g;
• champignons - 200 g;
• large potatoes - 3 pcs.;
• zucchini - 300 g;
• onion - 1 pc.;
• carrot - 1 pc.;
• hot pepper - 10 g;
• salt - to taste;
• spices (turmeric, peppers, paprika) - to taste;
• laurel leaf - 1 pc.;
• sunflower oil - 50 ml;
• any greens - 1 small bunch.

Step by step cooking

1. Sauté finely diced onion in a small amount of non-deodorized oil until lightly browned, mixed with a few rings of hot pepper. You can do this directly in the pan, or in the pan.
2. Add sliced ​​mushrooms.
3. Peel the zucchini from the skin and seeds, chop in the form of straws and send to fry. Then add grated carrots. She and turmeric will give a beautiful yellowish tint. Pour spices (how much - decide for yourself) and mix thoroughly.
4. Now it's the turn of the potatoes. Peeled and cut into medium-sized cubes, throw into a saucepan and pour boiling water.
5. Boil the soup until the potatoes are half cooked and add the cabbage sorted into small inflorescences. Salt to taste and put a leaf of parsley.

Features of cooking with champignons from a can

If in the nearest store there were no fresh mushrooms, then go to the counter with canned food. There you will always find canned champignons, which are no worse than fresh in taste. The only thing is that before adding to the soup, it is necessary to drain the liquid from them and, if they were used whole in a jar, cut them.

Cooking with turkey, beef

You can also prepare any of the above soups based on meat, and its appearance varies purely according to your preferences. It can be anything from turkey to beef. The only difference will be the time it takes to cook. And if turkey or chicken are cooked for a relatively short time, then in the case of beef, the time can increase up to 2 hours. With dietary meats, stew is occasionally allowed even with diabetes.

Soup with champignons is suitable for every day and for a holiday in the form of cream soup or cappuccino. This is a dish not to be missed. It deserves to be a frequent guest of the table, especially if you are striving for variety. Bon appetit!

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Several recipes for cooking mushroom soup with champignons

Simple delicious champignon mushroom soup

For cooking we need:

• 300-350gr. – mushrooms
• 2 pcs. - medium sized potatoes
• 1 PC. – carrots
• 1 PC. - bow
• Vermicelli "Spider web"
• 2st. l. – sour cream
• vegetable oil

Cooking:

1. First, cut the potatoes into small pieces for soup, send it to the pan to boil

2. While the potatoes are cooking, chop the onion finely

3. On low heat in a pan, fry it until golden brown

4. On a fine grater, rub the carrots and send it to fry to the onion

5. Fry the fry until cooked

6. Cut mushrooms into plastics

7. Lay the mushrooms for frying, fry until tender, until the water evaporates from them and they become golden in color

8. 2 - 3 minutes before readiness, add salt, mix well

9. When the mushrooms are ready, add sour cream, stir and fry for a couple more minutes

10. Mushrooms are fully prepared

11. In a saucepan with boiled potatoes, add salt, bay leaf to taste and lay mushroom frying

12. Add vermicelli, mix, cook for 7 - 8 minutes

13. Add pepper, finely chopped dill

14. This is such a beautiful and very tasty soup. Bon appetit!

Mushroom champignon soup with melted cheese

For cooking we need:

• fresh mushrooms - 300 - 400 gr.
• onion - 2 small heads
• potatoes - 2 - 3 pcs. medium
• carrots - 1 pc.
• pearl barley - 2 - 2.5 tbsp. l.
• processed cheese - 1 - 2 pcs.
• dill greens
• ground pepper, salt
• vegetable oil

Cooking:

1. In a separate small saucepan, rinse the barley, pour boiling water over it, cook until it is ready.
2. Cut the onion into cubes, pour into a saucepan for soup, simmer in it until soft in vegetable oil
3. Add coarsely grated carrots and lightly fry
4. Wash mushrooms, remove damage, cut into plastics
5. Add mushrooms to the pan, close the lid and simmer for 10-15 minutes
6. Peel potatoes, cut into cubes for soup
7. Potatoes and barley boiled separately, add to the pan, pour boiling water, cook until tender
8. Finely chop the melted cheese, pour a small amount of boiling water and mash with a fork
9. Pour the softened cheese into the pan and cook for another 5 minutes.
10. Remove from heat, add chopped dill, salt, pepper and let it brew
11. Mushroom soup is ready. Bon appetit!

Mushroom champignon soup with chicken and melted cheese

Ingredients:

• Chicken leg - 1 pc.
• Potatoes - 3 pcs.
• Mushrooms - 300 gr.
• Onion - 2 pcs.
• Carrot - 1 pc.
• Processed cheese - 2 pcs.
• Butter - 50 gr.
• Dill
• Salt, pepper, bay leaf

Cooking:

1. First of all, we cook the broth, for this we pour 2.5 - 3 liters of water into the pan, put the chicken leg peeled from the skin, add two bay leaves, three peas of allspice and a little salt. Bring to a boil and cook for about 30 minutes

2. When the meat is cooked, we take it out, put it on a separate plate and leave it to cool completely

3. Cut potatoes for soup, throw them into the broth, cook for 20 minutes until fully cooked

4. Cut the mushrooms into slices, put them in a pan, add salt, cover with a lid, fry for 5 minutes to evaporate all the water

5. After the water has evaporated, add the butter, melt it

6. Add finely chopped onions, grated carrots, add some salt and pepper

7. Mix and leave to fry

8. Separate the leg meat, chop it finely, add it to the broth with boiled potatoes

9. Pour the finished frying into the soup, mix, bring to a boil

10. Pour the processed cheese grated on a coarse grater (before grating, it is better to freeze it a little in the refrigerator, then it will be better grated), leave it to boil slowly until the cheese is completely melted in the soup

11. After melting the cheese, remove from heat, cover with a lid, let it brew for 20 - 25 minutes

12. Pour into plates, sprinkle with chopped dill

Bon appetit!

Video recipe for frozen champignon mushroom soup

Mushroom soup from champignons in a slow cooker

Prepare yourself a delicious soup for lunch, you and your loved ones will be very pleased with such a wonderful dish.

Mushroom soup with potatoes is a very healthy dish. Potatoes give it satiety, and mushrooms - excellent taste and aroma. You can even add grains to it. We offer several delicious recipes that will certainly be included in your cookbook.

Mushroom Soup with Potatoes Tips and Tricks

Consider the process of making soup with potatoes and champignons.

1. Champignons are used in cooking. They are sold all year round. They are grown in artificial conditions, which guarantees their quality. When cooking, you can use different mushrooms: fresh will go in warm weather, frozen - when there is no time to run to the store. Some chefs suggest cooking from pickled or salted champignons. It all depends on your preferences.
2. for soup, you should take those varieties that are half boiled. For cooking cream soup, use highly boiled potatoes. With such potatoes, the soup will turn out to be very thick, with a good creamy texture.
3. and vegetables are cut into equal small pieces. Add them to boiling broth or water.
4. Mushrooms are added at the very end of cooking along with fried vegetables.
5. To give the dish a milky taste, cream, processed or hard cheese (in grated form) are used.
6. When buying fresh mushrooms, buy specimens with a closed cap. They are young and great for soups. Mushrooms are cut into thin slices.
7. You can supplement the soup with pearl barley, millet or rice.
8. You can cook the dish in mushroom or vegetable broth. It is these recipes that are applicable for the preparation of dietary cream soup. You can make the soup more satisfying by cooking it in meat broth.
9. Mushroom soup loves sour cream and greens, so do not forget to add them when serving.

Fresh champignon soup with potatoes

Consider the classic recipe for soup with champignons and potatoes. It is prepared in record time, very tasty and thins out the divine aroma. Products for its preparation are always in the house. Note that the soup is prepared without meat.

You will need 2-3 medium diameter potato tubers. 0.3-0.35 kg of champignons (fresh), one carrot and one onion turnip. 1-2 handfuls of gossamer vermicelli. A little vegetable oil and sour cream to taste.

1. First of all, put a pot of water on the fire.
2. In the meantime, potato tubers are washed, peeled, cut into small cubes and sent to the pan after boiling water.
3. The onion is peeled, cut into small cubes and sent to a heated frying pan, where vegetable oil is poured. Fry the onion until golden brown.
4. Three carrots on a grater of small diameter and immediately send to the onion to fry.
5. Mushrooms are thoroughly washed under running water, cut a little leg and cut into thin slices.
6. Spread the mushrooms in a pan next to the carrot-onion dressing and fry until the moisture evaporates and the mushrooms have a golden hue.
7. 2 minutes before full readiness, salt and sour cream are added. Everything is thoroughly mixed and stewed. Everything, mushroom frying is completely ready.
8. In the pan, where the potatoes have already been cooked, lay out the lavrushka, mushroom frying. Everything is mixed, then salted as needed.
9. Thoroughly wash the dill, finely chop.
10. Vermicelli, chopped dill are sent to the pan and the fire is reduced after half a minute.

Here you have a simple delicious mushroom soup. It remains to pour into plates and serve.

Mushroom soup puree with fresh champignons and potatoes

And now we will prepare a very delicious cream of champignon soup. Many do not like such soups, considering them "empty". Creamy soup is hearty and easy to digest. The proposed recipe is designed for 1 liter of water. For larger volumes, increase the amount of ingredients.

For cooking you will need: 0.5 kg of frozen champignons and. Additionally, you need to take 50 g of mushroom processed cheese, 0.1 l of 10 percent cream and a piece of natural butter.

1. First of all, mushrooms are thawed, dried, cut. Then they are sent to a heated frying pan to fry in butter.
2. Potato tubers are peeled, removed, cut into pieces and thrown into boiling water.
3. Two-thirds of all mushrooms should be sent to the pot with potatoes.
4. 7 minutes after boiling, when the potatoes are well boiled, the contents of the pan are crushed with a blender.
5. Pour into the resulting mass of cream. Do this carefully, stirring constantly. Put the soup with champignons and potatoes back on the stove, reducing the heat almost to a minimum.
6. Grate the melted cheese and send in portions to the pan, stirring its contents. After boiling, the soup is boiled for another 8 minutes and removed from heat.

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

So, we need:

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

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

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

Put water on the stove, put chopped mushrooms into it. When mushrooms are placed in a pot, it may seem like there are too many of them for this amount of water. Mushrooms will boil down, everything will be fine. Bring to a boil, cook for about 20 minutes.

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

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

Put on a frying pan 50-60 gr. butter or margarine, heat up. Remove the mushrooms from the pan with a slotted spoon and transfer to the pan. Place potatoes and bouillon cubes in a saucepan. Fry the mushrooms until golden brown.

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

As soon as the onions and carrots are sufficiently fried, transfer them to the pan. By this time, the potatoes in the soup should already be cooked. Eat with green parsley and sour cream.

BON APPETIT!