home Audience 3 How to make fresh champignon soup: simple recipes for delicious first courses. Mushroom champignon soup - recipe

How to make fresh champignon soup: simple recipes for delicious first courses. Mushroom champignon soup - recipe

Calories: Not specified
Cooking time: Not indicated

Champignons, unlike wild mushrooms, do not have a strong taste or aroma. But they do not require pre-processing, cleaning or cooking. In addition, you can buy such mushrooms in almost any grocery store all year round. And the mushroom soup made from champignons, the recipe with a photo of the preparation of which I suggest you study now, turns out to be very tasty, satisfying, aromatic and nutritious. This first dish can also be prepared during Lent, if you exclude chicken from the list of ingredients and cook vegetable broth.

Ingredients (for a 3-liter saucepan):

- chicken on the bone – 300 g;
- clean water – 2 l;
- champignon mushrooms – 300-400 g;
- potatoes – 200 g;
- carrots – 2 pcs. medium size;
- onions – 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 photos step by step:

1. Cook 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 it thoroughly and fill it with cold water. Also put one whole onion and carrot into the pan, after peeling them. Cook the broth after boiling over low heat for 1-1.5 hours, depending on the type and quality of meat or chicken. You can also add spices during cooking - 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. No bones are needed, and cut the meat into small pieces or divide it into fibers. Also remove and discard boiled vegetables; they are no longer involved in the preparation of the soup.

2. Peel the potatoes and cut into small cubes or cubes.

3. Add the potatoes to the broth and place the pan back on the stove. Cook the 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 preparing it for lovers of original tastes; it turns out very satisfying.

6. Also peel and chop the remaining onion.

7. Sauté 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 the mushroom soup - champignons. If there are no soil residues on the mushrooms, quickly rinse them under running water. If the champignons are very dirty, it is better to clean them. Then cut them into slices.

9. Add to the fried onions and stir.

10. Fry until golden brown. At the end, add chopped garlic, a little salt and pepper.

11. Add the fried mushrooms to the almost finished carrots and potatoes, and also add the chopped meat. Wash and chop the greens. Add to soup at the very end of cooking. Don't forget to season the dish with salt and spices.

Serve the soup hot. Here is a simple photo recipe for mushroom soup made from champignons; 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, which have been repeatedly tested by our chefs and users. It won't taste good!

Bon appetit!

Every good housewife probably knows many recipes for champignon soup. It can be prepared according to the classic method or made into a puree. Champignons go well with any vegetables, cheese, cream and even cereals.

Classic mushroom and champignon soup

Ingredients: 320 g of fresh mushrooms, 3-4 medium potatoes, one onion and a couple, if they are small, table salt, a couple of carrots, a couple of bay leaves.

The first step is to cook the potato cubes in salted boiling water.
Finely chopped mushrooms are fried in one frying pan, and the remaining vegetables are sautéed in the second.
The contents of both containers are added to the potato broth. After boiling, salt is poured in there and bay leaves are laid out.
Cook the soup until the potatoes soften.

The treat is served with sour cream and herbs.

Frozen champignon recipe

Ingredients: large chicken breast, 2 liters of filtered water, carrots, 4-5 potatoes, coarse salt, onion, pepper mixture, 160 g frozen mushrooms.

The breast is filled with water and sent to cook. After 15-20 minutes, potato cubes are poured into it. The broth is salted and peppered.
The finished meat should be removed from the liquid, removed from the bone, cut into small pieces and returned back to the pan. The bone is thrown away.
The remaining vegetables are randomly chopped and sautéed in any fat. It is best to choose butter for this purpose.
The mushrooms are defrosted and chopped into pieces that are easy to chew.
The fried champignons and pieces are transferred to the prepared broth. If necessary, you can add salt to the soup, since the added ingredients will take away some of the salt.
The treat continues to cook until the potatoes soften.

All that remains is to decorate the soup with mushrooms and chicken with fresh chopped herbs.

Cream soup

Ingredients: 450 g of fresh mushrooms, large white onion, half a liter of filtered water, 3 large spoons of soy sauce, 1.5 tbsp. very heavy cream, a small piece of butter, salt, fresh parsley leaves, nutmeg.

How to properly prepare cream of mushroom soup is worth taking a closer look at.

A few mushrooms are set aside, and the rest are finely chopped and fried with chopped onions in butter.
Water, soy sauce and cream are poured into the pan. When the liquid boils, the roast is transferred into it.
After about 15-17 minutes of cooking the future soup, it is salted, flavored with spices and pureed.
The remaining mushrooms are cut into large pieces and also fried in butter - they will be used to decorate the dish.

The finished champignon puree soup with cream is served hot. For each portion of the treat, sprinkle fresh parsley and lay out a couple of large pieces of mushrooms.

In a slow cooker

Ingredients: half a kilo of fresh mushrooms, 4-5 small potatoes, 15-20 grams of butter, large white onion, 2-3 standard packages of processed cheese, carrots, table salt, a mixture of peppers.

In the baking program, butter is melted in a bowl, in which the onion cubes are sautéed. When the vegetable becomes transparent, add grated carrots to it.
After another 8-9 minutes, you can place plates of peeled champignons here. The ingredients are fried until the end of the activated program (another 3-5 minutes). During the process, the “smart pan” does not close with a lid.
Small cubes of fresh potatoes are poured into the finished frying and the components are filled with filtered water (2 liters).
Then the extinguishing program is activated again. The first dish will simmer for 80-90 minutes until it is ready. About halfway through the process it should be salted and peppered.

A few minutes before the dish is ready, pour chopped melted cheese into the bowl. When it is completely dissolved, the soup can be poured into portions.

Fresh champignon soup with potatoes

Ingredients: large carrots, 340 g of fresh mushrooms, 260-290 g of potatoes, white onions, a variety of fresh herbs, coarse salt, a mixture of spices for mushroom soup, a pinch of sugar.

In a thick-walled pan, miniature onion cubes are fried in hot oil. When it becomes appetizingly brown, you can add grated carrots. Sprinkle the finished vegetables with a small amount of sugar and simmer for another 2-3 minutes with frequent stirring.
Pieces of champignons are placed in the frying pan. Cooking continues for another 8-9 minutes.
The potatoes are cut into small cubes and poured into the pan with the rest of the ingredients. The contents of the container are filled with salted water from above. Selected spices are added.

With vermicelli

Ingredients: 2 liters of purified water, 160 g of champignons (fresh), large carrots, 1-2 white onions, 2-3 large spoons of small noodles, 3 potatoes, salt, a mixture of peppers.

Water is poured into the pan and salted. After it boils, you can pour small pieces of peeled potatoes into the container.
Next, carrot slices are added here.
Finely chopped onions with pieces of mushrooms are fried in a frying pan in any heated fat. For this, you can choose both vegetable and butter.
6-7 minutes before the dish is ready, add fried mushrooms, salt, a mixture of peppers and small vermicelli.

The ready-made light soup is served with fresh homemade bread or soft flatbread.

Soup with champignons and melted cheese

Ingredients: 420 g of fresh champignons, large onion, butter, 330 g of processed cheese, 3-4 raw potatoes, 2-2.5 liters of filtered water, a bunch of various fresh herbs, salt.

How to properly prepare soup with champignons and melted cheese is described below.

The mushrooms are well washed, peeled, finely chopped and, together with miniature onion cubes, are fried in heated butter.
While the frying is being prepared, the peeled potato blocks are placed in boiling salted water. Processed cheese is immediately sent there.
Next, the finished roast is transferred to the broth. A variety of spices will help improve the taste of the dish; you can use any of them. Oregano and a mixture of ground colored peppers are especially good for this recipe.

The first step is to prepare the cereal. The pearl barley is washed and filled with hot water for a couple of hours.
Next, the liquid is drained from the cereal. The pearl barley is washed again, transferred to a saucepan and filled with a liter of fresh filtered water. Cook the cereal for 40-45 minutes until completely cooked.
Potato cubes are added to the almost finished pearl barley.
After 6-7 minutes, a fry of chopped vegetables and pieces of mushrooms, fried until tender, goes into the pan.
Salt and pepper are added.
When the potatoes are cooked, you can add chopped herbs to the soup.

Today we are preparing mushroom soup from champignons. These are not forest mushrooms, but are grown industrially, so there are no problems with purchasing them; they are always available for free sale. Champignons are sold both 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 for preparing mushroom soup from champignons.

Champignons have long rightfully earned the title of vegetable meat. These mushrooms contain the maximum amount of vegetable protein, which is so necessary for our body for the full growth of soft tissues. Moreover, champignons actively fight against bad cholesterol.
The huge amount of fiber in champignons allows you to keep your body healthy and light.
Champignons are the most harmless and safe type of mushroom, 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 the nervous system and improve 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.
Despite all the richness of vitamins and microelements, champignon contains a minimal amount of calories, and therefore is especially recommended for those who want to maintain an attractive figure or are struggling with excess weight.
But it is worth remembering that the consumption of champignons is contraindicated for people with chronic diseases of the 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 at any store and market, regardless of the season. When purchasing, you should pay attention to the appearance of the product.

When choosing mushrooms, they must 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 evenly dense, with a matte surface and a pleasant specific smell.

Since such products tend to deteriorate quickly, their preparation should be taken immediately. 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:

How to cook

Boil potatoes, peeled and cut into small cubes, for 10 minutes in salted water. 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 a pleasant taste and is easy to prepare.

You will need:

4 green onions;
1 medium carrot;
1 large onion;
Lavrushka;
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 then 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 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:

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 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 of a festive table.

Cream of champignon soup

Ingredients:

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. Mix food starch 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:

How to cook

Fry finely chopped mushrooms and chopped onions in oil for 3 minutes. Add finely grated carrots. Salt and 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 consider what, in my opinion, is the optimal preparation option.

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:

Boil meat broth or simply bring water to a boil. If you use a rich broth, it is 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, pass through a 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:

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

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 dried mushroom soup recipe is quite simple. To experience the aroma and exquisite taste of this dish, you will need the following ingredients:

Ingredients:

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 recipe is suitable for serving for the first time and for a two-year-old child, and it is also good for sick family members. Cook and eat for your health. Mushroom puree soup is very tasty and goes everywhere. To prepare you will need a blender.

Ingredients:

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 add the mushrooms and onions and mix until smooth.
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

How to cook

Wash and chop the mushrooms. Finely chop the onion. Peel the potatoes, cut them into small cubes. Pour vegetable oil into a bowl. Saute the onion in the BAKING mode for 10 minutes, stirring occasionally. 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 the STEW mode for 40 minutes. Cool to a warm state, place in a blender, pour in the warmed cream there. Grind the soup to a puree. Pour into the bowl of the multicooker, then stew in the EXTINGUISHING mode for 20 minutes. Cut the slices of bread into cubes and dry in the oven, heated to 180 degrees, for several minutes. Serve finely chopped greens and croutons with the soup.

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

Mushroom soup in the Swabian multicooker

We invite you to try the hearty soup that was cooked in the taverns of 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 the soup in 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 nourishing ingredients.

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 gr;
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 tablespoons;
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:

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. Pour the finished broth 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, fill it with apple juice, add salt and spices. We release the bowl of the multicooker for cooking spaetzle. Since not every housewife has a special tool for spaetzle in her kitchen, 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 turn out to be more satisfying and rich. To prepare it you will need the following ingredients:

How to cook

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

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

Bon appetit!

Mushrooms, especially grown in greenhouse conditions, are a popular product. In various forms, they can be added to first courses, salads and snacks. Fragrant soup of fresh champignons is the perfect option for a hearty lunch. They cook quickly, and the dish turns out incredibly tasty - this is the main advantage of this product.

Secrets of cooking champignons

Before we look at the most popular recipes for mushroom first courses, let's find out the main question: “How long to cook fresh champignons for soup?”

By the way, novice cooks should know that not only fresh mushrooms are added to the soup. You can diversify the taste of the first course with the help of frozen, fried and pickled champignons. In each case, the taste of the dish will be universal and will conquer your stomachs and hearts from the first spoon.

How long does it take to cook mushrooms? Like two and two, remember the following rules:

cook fresh champignons until fully cooked for 5-7 minutes;
frozen product – about half an hour;
pre-fried champignons - 15 minutes;
pickled mushrooms - 2-3 minutes.

Mushroom melody of the first course

Mushroom soup is a universal first course. It turns out incredibly tasty, tender and satisfying. This soup will warm you up even on the coldest winter day. How to make soup from fresh champignons? First you need to buy mushrooms and cook broth based on them.

On a note! The remaining mushroom broth can be poured into molds and frozen. Mushroom ice cubes are added to sauces, soups or main courses.

Compound:

Preparation:

Advice! It is better to add salt to the soup at the very end after adding the melted cheese.

The most delicate puree soup

Mushroom soup made from fresh champignons in the form of puree is a favorite dish of many of us. Cream or natural yogurt without dyes or flavorings will add an exquisite taste to the soup. Don't skimp on seasonings and spices. Dried garlic, a mixture of peppers, and coriander will give the dish a piquant taste and an unforgettable aroma.

Advice! If you don't have time to make broth, take a pre-made mushroom flavored cube and dissolve it in water.

Compound:

Preparation:

On a note! If you use a mushroom cube, then it needs to be dissolved in warm water.

Advice! You can thoroughly clean the mushroom caps with a soft brush or sponge.

Light mushroom soup

Mushroom soup cooked in chicken broth is very tasty. To cook the broth, use a soup set, ham or thigh. A less fatty broth will be obtained from chicken breast.

Compound:

Preparation:

Advice! If you are using a ham, thigh or drumstick, the skin can first be seared over the burner. Thanks to this trick, the soup will acquire an exquisite taste.

Defrost the chicken meat, rinse thoroughly and place in a thick-walled bowl.
Pour water over the poultry meat and cook the broth after boiling for about 25 minutes.
Let's check the readiness of the meat.
Place the boiled poultry meat on a plate, cool and separate it into fibers.
We wash fresh champignons and chop them into plates.
Peel the onion and cut into small cubes.
Fry the mushrooms and onions in refined sunflower oil.
Peel the garlic cloves and cut into thin slices.
Place fried mushrooms with onions, garlic cloves, and chicken into a saucepan with broth.
Add cream.
While the soup is cooking, we will cut the bread pieces into cubes, place them on a baking sheet and put them in the oven.
Dry the bread for 10-15 minutes.
Serve the soup with croutons.

Advice! The cream should be poured in a thin stream, constantly stirring the broth. It is imperative to follow this rule so that the dairy product does not curdle.

Mushroom soup is one of the most popular dishes on my table. My family loves it for its delicate taste and nutritional value, and I also adore it because it is not at all difficult to prepare. When your imagination stops working, and your head faces the eternal question “What to cook?”, this dish always comes to the rescue.

I make this soup more often with champignons. They are lighter, safer and can be eaten by the whole family. The advantage of these mushrooms is that you can buy them in almost every supermarket, at any time of the year. In addition, they are very tasty and tender, which ultimately determines my choice.

There are actually a lot of cooking options for such a standard dish at first glance. Starting with a classic water soup, ending with an exquisite French cream soup with cream. Now we will look at 5 main and my favorite ways to prepare champignon soup. They are very easy to prepare, all products are available and inexpensive.

If you have never prepared such a first dish for your family, be sure to try it. You will certainly take these recipes into service.

Mushroom soup with melted cheese

This is one of my favorite recipes for this dish. All products are standard and will not break your pocket. And ordinary processed cheese gives the most delicate taste and aroma. This deliciousness is prepared quickly, which makes me especially happy.

Coming home from work in the evening, when there is neither time nor energy left for cooking, this option always saves me. Despite the ease of preparation, the dish turns out to be very tasty and satisfying. Try it yourself!

Ingredients:

1 chicken leg without skin (you can take with the skin, but then the soup will be more fatty);
300 grams of fresh champignons;
2 small onions;
3 large potatoes (or 5 medium ones);
1 carrot;
2 processed cheeses of the “Orbit” type;
50 grams of butter;
a small bunch of dill;
salt and peppercorns to taste;
1 laurel.

Preparation:

1. The first stage of preparation will be the broth. In order to cook it you will need approximately 2.5-3 liters of water. Place a pan of water on the stove, put the ham there, add salt, pepper and bay leaves.

2. After boiling, the broth must be simmered for at least half an hour until the meat is completely cooked. Remove the ham from the pan and set aside on a plate. There is no need to turn off the heat after this. Now the following ingredients will be sent here one by one.

3. Wash the potatoes, keep them in cold water for 15-20 minutes and cut them into small cubes. Add it to the broth and cook until tender.

4. While the potatoes are boiling, without wasting time, you need to prepare a mixture of mushrooms and vegetables. Cut the champignons into medium half-slices. Place them in a dry frying pan and place over high heat.

Cover with a lid and leave for 5 minutes without stirring or opening the lid to allow the water to evaporate. As soon as the mushrooms have darkened, add butter to them and reduce the heat to medium.

5. As soon as the piece of butter has completely melted, add finely chopped onions and carrots, grated, to the pan. At this stage you can add salt and spices to your taste. Stir and cook over medium heat until cooked through, about 10-15 minutes.

6. Meanwhile, the potatoes are already ready. Separate the meat, which has already cooled, from the bone and cut into small pieces. Add it to the soup.

If your family doesn't like chicken, you don't have to add it to the soup. The broth can be made with plain water, so it will be leaner.

7. Now the contents of the pan will go into the pan. Stir and bring to a boil.

8. Grate the processed cheese and add to the boiling soup. Stir and keep on fire until it is completely dissolved. Add dill, previously washed and chopped.

9. Remove the pan from the heat and cover with a lid. It is better for the dish to steep for 20-30 minutes.

The aroma has long spread throughout the apartment and you probably can’t wait to try your creation. Bon appetit!

Champignon soup with pasta

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;

Cooking steps:

1. Cook meat broth or simply bring water to a boil. If you use a rich broth, it is 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.

2. Peel the potatoes and cut into small cubes. Boil it in broth until tender.

3. Peel the carrots, pass through a fine grater or cut into cubes - whatever you like. Place a frying pan on the stove and pour a little oil. Bring to a boil and add carrots. Onions chopped into small pieces will go with it. Fry all this beauty until golden and delicious.

4. While the potatoes are still cooking, add the carrot and onion mixture to it. Meanwhile, wash, peel and cut the mushrooms into half-plates or small cubes. They also need to be sent to the pan.

5. 10 minutes before ready, add vermicelli, add salt, pepper and 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.

6. 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. Bon appetit!

Delicious creamy champignon soup

We will prepare an exquisite French dish that is so popular in all restaurants right now. Despite the piquant name and extraordinary taste, it is actually prepared very quickly and requires minimal cash outlay. All products are simple and affordable.

I cook it with coconut milk. The aroma is simply fantastic. Fortunately, this ingredient can now be found in many supermarkets. If you were unable to get it, you can replace it with plain milk or cream.

It will also turn out very tasty. This is how you can inexpensively, simply and deliciously pamper your family with a delicious meal at home. Thanks to this recipe, you will see for yourself.

Ingredients:

300 grams of fresh champignons (it’s better not to take frozen ones);
1 onion;
1 medium carrot;
2-4 medium potatoes;
30 grams of celery;
1 clove of garlic;
50 grams of coconut milk (you can use regular cow's milk);
a small bunch of parsley;
a few pieces of white bread or loaf.

Preparation:

1. Pour a little vegetable oil into a frying pan and heat thoroughly. Peel the onion, chop into medium pieces and place in a roasting pan.

To make peeling an onion faster and easier, first divide it in half and then peel each half.

2. Meanwhile, you need to cut the celery and carrots into small cubes. Add these ingredients to the onions for frying. Simmer on the stove for 10-15 minutes until golden brown.

3. Wash and peel the mushrooms. They cannot be soaked in water for a long time, as they tend to quickly absorb moisture. This will interfere with us when cutting and cooking champignons. They can be easily cleaned with a knife or by grabbing the edges with a napkin.

Chop the mushrooms in any order. For example, on records or quarters. You can also chop them into cubes.

4. Add them to the pan and stir. Finely chop the garlic and send it after the mushrooms. Simmer for about 15 minutes.

5. One of the main secrets of the thickness of cream soup is potatoes. It needs to be washed, peeled and chopped into small pieces. Place in a saucepan, add the contents of the pan and 2 cups of filtered water.

The soup should not be thick or runny. The ratio of liquid to vegetables should be approximately 1:1.

Add salt and pepper and leave on the stove for about 15 minutes.

6. While the soup is simmering on the stove, let's start preparing the serving. For this we need crackers. You can, of course, buy ready-made ones, but we will make them ourselves. Cut the bread into medium cubes, distribute them on a baking sheet and place in the oven until golden brown.

7. At the end of cooking, add coconut milk to the soup. Mix thoroughly and bring to a boil. Then turn off the fire. Now the contents of the pan need to be whipped with a blender until a homogeneous mass is achieved.

To dilute the dark mass with bright colors, before serving, you can add a little cream or coconut milk, chopped herbs and crispy croutons to each plate. It's simply incredibly delicious! Help yourself!

Recipe for champignon puree soup with cream and cheese

The combination of cheese, cream and champignons is perhaps the best thing we borrowed from the French. You can combine these ingredients not only in salads and baked goods, but also in soups. The most delicate taste will not leave even the most demanding gourmet indifferent.

This dish is served in many restaurants in France, and we will prepare it right in our kitchen. It's very easy to do. Don't believe me? Try it yourself!

Ingredients:

Preparation:

1. Peel the onion and chop into cubes. The garlic also needs to be thoroughly chopped.

To make it easier to chop the garlic, first press down each clove a little with a knife. This way it won’t “jump out” from under the knife.

2. In a hot frying pan, with the addition of a small amount of oil, fry the onion and garlic.

3. Meanwhile, peel the mushrooms and chop them into beautiful slices. Add to the onion and fry for another 15 minutes.

At the end of the roasting process, add flour and mix thoroughly. Simmer over low heat for about 5 minutes. This will give the dish a pleasant stickiness and a spicy note.

4. Pour 1 liter of water into a saucepan and bring to a boil. You can also use rich meat broth. This will make it even more satisfying. Meat after broth can also be used.

5. Place the resulting fry into the broth, add salt, pepper and add meat (if any). Blend everything with an immersion blender until you obtain a homogeneous puree.

6. Now add milk to the cream and bring to a boil. Boil for 10 minutes.

7. Serve the finished dish in beautiful bowls. And, of course, where would we be without croutons? They just beg to be added to the plate as an addition to this dish. You can prepare them yourself or buy them ready-made.

To prepare, you will need half a loaf of white bread or loaf. Cut the bread into pieces, then into cubes and place in the oven for a few minutes until the first blush appears. The main thing is not to be late, otherwise the crackers can burn very quickly.

The soup is ready and requires immediate tasting.

Video on how to make delicious mushroom soup

Soup is not only a very tasty and satisfying dish. It is also an excellent source of energy and strength for the whole day. Having eaten it for lunch, you provide yourself with an excellent and vigorous working day. It is incredibly beneficial for the stomach.

Delicious is not always difficult and inaccessible. For example, today's our topic says the opposite. Be sure to try these recipes, and share your impressions in the comments. Save this article on your social networks so as not to lose it. Bon appetit and see you again!