Soup with champignons- a great option for those who love mushrooms, but do not go into the forest for them. Such a soup is prepared quite quickly: it takes about an hour to cook a large pot (4 liters per liter).
Any mushroom soup, including this one, can (we would even say, and should) be cooked without meat, that is, not on meat broth, but on water, since mushrooms themselves are a high-calorie product, in terms of protein content and nutritional value. values not inferior to meat.
Need to:
- Fresh champignons - 700-800 grams
- Potatoes - 5-6 large potatoes
- Onion - 1 bulb
- Carrots - 1 large or 2 small
- Peppercorns - 5-8 peas
- Ground black pepper
- Bay leaf - 1-2 leaves
- Salt - about 0.5 tablespoon without a slide in a saucepan and a third of a teaspoon in a pan
- Butter - about 40 grams
- Parsley and celery (can be dried) - optional, if dried - 1-2 teaspoons, fresh - about 30-40 grams
- Sour cream
We indicated the amount of products per 4 liter pot, if you need to cook less, reduce the amount of ingredients accordingly.
Cooking:
Pour cold water into the pan to about half the volume, and put the pan on the stove at the maximum heat level. While the water is heating, you need to wash the mushrooms and cut them into small pieces (we focus on the size of 1-2 cubic centimeters).
Place the sliced mushrooms in a bowl and set aside for a while.
Finely chop the onion, melt the butter in a hot deep frying pan (in a saucepan) and fry the onion in it until golden brown.
When the onion becomes golden, pour chopped mushrooms into the pan, mix them with onions, salt (about a third of a teaspoon of salt) and lightly pepper, mix everything again.
Mushrooms will “give up” water pretty quickly. When the water in the pan boils, reduce the heat to medium and fry the mushrooms “in their own juice”, stirring occasionally (every 3-5 minutes). Do not cover the pan with a lid, let the water evaporate. We fry until all the water from the pan evaporates and the mushrooms, which have lost a lot in volume, stop “floating”. This process usually takes 20-25 minutes.
In the meantime, we peel the potatoes and cut them into small cubes, peel and finely chop the carrots (or three carrots on a coarse grater, you can use it). When the water in the pan boils, add 0.5 tablespoons of salt there, put potatoes and carrots, add peppercorns and bay leaves, bring everything to a boil again and look at the clock - we mark 20 minutes. If the mushrooms in the pan reach the desired state earlier, just turn off the heat under the pan. Just in case, we put a kettle - we may need to add boiling water to the pan.
When the allotted 20 minutes have passed, we transfer the mushrooms from the pan to the pan, add, if necessary, boiling water - so that the pan is full, we try if there is enough salt. Add parsley and celery if you like. Mix everything, bring to a boil and cook (without closing the lid, but reducing the heat) for another 10 minutes. All ready. Pour into bowls, add a tablespoon of sour cream to each plate and serve.
Calories: Not specified
Cooking time: Not indicated
Champignons, unlike forest mushrooms, do not have a bright taste and aroma. But on the other hand, they do not require pre-treatment, cleaning and cooking. In addition, in almost any grocery store, such mushrooms can be bought all year round. Yes, and soup mushroom soup from champignons, the recipe with a photo of the preparation of which I suggest you study now, it turns out to be very tasty, satisfying, fragrant and nutritious. Such a first dish can also be prepared in fasting, if you exclude chicken from the list of ingredients and cook vegetable broth.
Ingredients (per 3 liter pot):
- chicken on the bone - 300 g;
- pure water - 2 l;
- champignon mushrooms - 300-400 g;
- potatoes - 200 g;
- carrots - 2 pcs. medium size;
- onion - 2 pcs. medium size;
- vegetable oil - for frying vegetables and mushrooms;
- fresh herbs - a small bunch;
- garlic - 2-3 cloves;
- salt - 1 tbsp. l. (taste);
- ground black pepper - to taste.
Recipe with photo step by step:
1. Boil the broth. For a lean version of the soup, do not use chicken. For an everyday option, you can take both poultry and meat on the bone. Rinse thoroughly and fill with cold water. Also put in the pan one whole onion and carrots, after cleaning them. Cook the broth after boiling over low heat for 1-1.5 hours, depending on the type and quality of meat or chicken. Also during cooking, you can add spices - bay leaf, allspice or black pepper, etc. Remove the chicken from the finished broth, cool it a little and separate the meat from the bones. Bones are not needed, and the meat is cut into small pieces or divided into fibers. Also take out the boiled vegetables and throw them away, they are no longer involved in the preparation of the soup. 
2. Peel the potatoes and cut into small cubes or sticks. 
3. Add the potatoes to the broth and put the pot back on the stove. Cook potatoes over medium heat after boiling for 7 minutes. 
4. During this time, peel and cut the carrots into strips. It can be additionally fried in vegetable oil or added raw to soup. 
5. I added raw.
By the way, we also recommend cooking for lovers of original tastes, it turns out very satisfying.
6. Also peel and chop the remaining onion. 
7. Spasser it in a small amount of vegetable oil. 
8. While the onions are fried, and the potatoes and carrots are boiled, take care of the main ingredient of mushroom soup - champignons. If there are no soil residues on the mushrooms, rinse them quickly under running water. If the mushrooms are heavily soiled, it is better to clean them. Then cut them into slices. 
9. Add to the fried onion and stir. 
10. Fry until golden. At the end, add chopped garlic, a little salt and pepper. 
11. Pour the fried mushrooms to the almost ready carrots and potatoes, also add the chopped meat. Wash and chop greens. Pour into the soup at the very end of cooking. Do not forget to bring the dish to taste with salt and spices. 
Serve hot. Here is such a simple photo recipe for champignon mushroom soup, if desired, you can also add grated boiled egg or processed cheese to it.
We also invite you to see how to cook deliciously, published on our website, repeatedly tested by our chefs and users. It won't taste good!
Bon appetit!
First courses are an indispensable part of a healthy diet. Fresh champignon soup with potatoes is a very healthy and quick meal that every housewife can make. For those who do not know what to cook for dinner, this recipe will be the best find.
The most delicious mushroom soup
This dish is very easy and quick to prepare. To do this, you need a minimum set of products, most of which are in the kitchen of any housewife. Thanks to the presence of fresh mushrooms, the soup will turn out spicy, tender and satisfying. To diversify this dish, you can use various spices that will give it an incredible aftertaste.
Ingredients:
- 300 grams (can be young);
- one large carrot;
- medium bulb;
- 250-270 g of champignons;
- fresh herbs (optional)
- salt.
In order for the mushrooms to have a creamy structure, you should buy only white mushrooms.
Step-by-step recipe for champignon soup with potatoes:
To make the soup transparent, you need to cook it only on low heat.
Instead of water, you can add ready-made broth. As soon as the potatoes are soft, turn off the fire, but do not open the lid. You can start tasting after 30 minutes. This time will be enough for the soup to infuse. It will take on a rich, mushroomy flavor and become more starchy. Before serving, each serving should be decorated with finely chopped greens.
The dish is ready! Bon appetit!
Quick cream soup with champignons and potatoes
This recipe is for those who want a delicious dish to feed the whole family and at the same time spend a minimum of time. Mushroom and potato puree soup is incredibly tender and fragrant. It is easily absorbed by the body, so it is perfect for dietary, children's and medical nutrition.
To prepare such a dish you need:
- half a kilogram of potatoes;
- 0.5 kg of fresh champignons;
- 2 medium onions;
- 2 cups cream with a fat content of 10%;
- 6 teaspoons vegetable oil (refined);
- greenery.
Wash and peel potato tubers. Cut into large pieces and boil until fully cooked. 
Mash the potatoes, but before that you need to drain the water. Leave a small amount. 
Peel and chop the onion. Fry the vegetable in vegetable oil until transparent. 
Wash, cut into arbitrary pieces and put in a frying pan with onions. Salt the ingredients, mix well and simmer over low heat until excess moisture has evaporated. 
Using a blender, beat the onion-mushroom mass until a homogeneous consistency. 
Put the resulting mixture to the potatoes and add warm cream to them. 
You can salt and pepper if you wish. Put the saucepan on the fire and bring to a boil.
If the cream soup turned out to be thick, then you can bring it to the desired consistency using potato broth or chicken broth.
You can serve this dish with sour cream and fresh herbs. 
To improve the mushroom taste, it is recommended to sprinkle each serving on top with seasoning based on dried champignons.
Soup puree according to this method is prepared all over the world. He won many fans, which once again confirms his incredible taste and usefulness.
These recipes for soup with champignons and potatoes will be the best family dinner dishes. To make the food tasty and healthy, it will be enough to follow the tips and rules. And then you can be sure that the dinner was a success.
Video recipe for lean champignon soup with potatoes
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.
- 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.
- 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.
- and vegetables are cut into equal small pieces. Add them to boiling broth or water.
- Mushrooms are added at the very end of cooking along with fried vegetables.
- To give the dish a milky taste, cream, processed or hard cheese (in grated form) are used.
- When buying fresh mushrooms, buy specimens with a closed cap. They are young and great for soups. Mushrooms are cut into thin slices.
- You can supplement the soup with pearl barley, millet or rice.
- 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.
- 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.
- First of all, put a pot of water on the fire.
- In the meantime, potato tubers are washed, peeled, cut into small cubes and sent to the pan after boiling water.
- 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.
- Three carrots on a grater of small diameter and immediately send to the onion to fry.
- Mushrooms are thoroughly washed under running water, cut a little leg and cut into thin slices.
- 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.
- 2 minutes before full readiness, salt and sour cream are added. Everything is thoroughly mixed and stewed. Everything, mushroom frying is completely ready.
- In the pan, where the potatoes have already been cooked, lay out the lavrushka, mushroom frying. Everything is mixed, then salted as needed.
- Thoroughly wash the dill, finely chop.
- 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.
- First of all, mushrooms are thawed, dried, cut. Then they are sent to a heated frying pan to fry in butter.
- Potato tubers are peeled, removed, cut into pieces and thrown into boiling water.
- Two-thirds of all mushrooms should be sent to the pot with potatoes.
- 7 minutes after boiling, when the potatoes are well boiled, the contents of the pan are crushed with a blender.
- 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.
- 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.
20 years ago, mushroom soup was eaten only in autumn, the season because it was mushroom. And today, fresh champignons can be bought all year round in almost any store. These mushrooms are very popular with housewives, they prepare both first courses and second courses, and bake pies. For pickling, you should choose small mushrooms, stuffing - large ones, and fresh medium-sized champignons are perfect for soups.
When 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. To the touch, fresh champignons are dense and elastic. The cut line can tell a lot about the freshness of mushrooms. There should be no voids in the leg. Fresh champignons have a pronounced delicious mushroom smell. Mushrooms are a very satisfying product that contains only 30 kcal per 100 grams. Therefore, you can eat them without fear for the size of the waist. So, consider how to cook soup with fresh champignons.
Ingredients (for 4 servings):
- Fresh champignons 500 gr.,
- Salt,
- White ground pepper,
- Onion 1 pc.,
- Carrot 1 pc.,
- Olive oil 2 tablespoons,
- Potatoes 3 pcs.,
- Bay leaf.
For submission:
- Parsley,
- crackers,
- Sour cream.
Cooking steps
Rinse the mushrooms thoroughly under cold running water, cut into medium-sized pieces. You can take frozen fresh champignons, in this case, before preparing the soup, they should be thawed. In the photo, the soup is made from fresh mushrooms.
Pour 1.5 liters of water into a saucepan, boil and add chopped mushrooms. An important point - we lower the mushrooms into boiling water. Salt and pepper with ground white pepper. White pepper has a milder flavor than black pepper, and this makes it very suitable for mushrooms. Fresh champignons in the soup boil quickly, so you need to put the mushrooms into the soup along with the potatoes.
We clean the onion from the husk and cut into thin half rings. Wash the carrots and cut into thin strips. In a heavy-bottomed pan, add two tablespoons of extra virgin olive oil, and over low heat, bring the carrots and onions to half-cooked.
Three large potatoes, peeled and cut into small cubes. Add to the pan with mushrooms, cook for 10 minutes, add fried carrots with onions, bay leaf and boil for another 10 minutes.
Remove from heat, cover with a large towel, let it brew for three hours. Serve the finished first course should be thickly sprinkled with parsley, you can add a spoonful of fresh sour cream. Place croutons in a bowl nearby.
Let's experiment!
Fresh champignons can also be used to make excellent mushroom puree soup. How to cook it? To do this, boil mushrooms together with potatoes, and fry finely chopped onions and carrots in sunflower oil until fully cooked. Put the boiled mushrooms with potatoes into the blender bowl, add the fried onions and carrots, bring the blender to a homogeneous consistency, if necessary adding the broth in which the mushrooms and potatoes were boiled in a thin stream. Put the resulting mixture on fire, bring to a boil, reduce the temperature and then simmer for 5 minutes. Serve with parsley, sour cream and breadcrumbs.
In a slow cooker, fresh mushroom soup is quick and easy to prepare. Put diced mushrooms with potatoes and chopped onions with carrots in a multicooker bowl. Pour one and a half liters of water, salt and pepper with white 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 of non-fat cream is added to the pan and cooked further according to the above recipe. Creamy mushroom soup from fresh champignons can also be made in the form of mashed potatoes: cook the champignons with potatoes, grated carrots and chopped onions, put the ingredients into the blender bowl, bring to a homogeneous consistency, gradually pouring the cream in a thin stream. Pour the resulting creamy puree soup into a saucepan, bring to a boil and serve hot with crackers and herbs.
Mushroom soup from champignons can be prepared without potatoes, this will reduce the calorie content of the soup. Increase the amount of mushrooms and boil them with carrots and onions. If the carrots and onions are not pre-fried, then the dish will become even less high-calorie.
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!
