Mushroom soup recipe. Light lean soup with champignons.

There are very few people who do not like and do not eat mushrooms at all, because the huge variety of the product allows you to choose for yourself best grade and enjoy excellent dishes from mushrooms, chanterelles or champignons.

It’s worth talking about champignons in more detail, since today you can not only collect them yourself, but also buy them in any supermarket. What is the use of champignons, or maybe they are harmful? How much to cook champignons in soup, how to cook them in general and where to add them - these are the most common questions that need a ready answer.

Champignons: benefit and harm?

The benefits of champignons are visible to the naked eye:

Low calorie product (only 11kcal / 100g);

amino acids, useful vitamins and substances - all this suggests that the product is useful for everyone who tolerates protein foods well.

But why do they say that champignon mushrooms are good and bad at the same time? And because the protein of the product is digested quite difficult, and, fighting with high cholesterol, can cause some stomach trouble.

The high content of calcium, phosphorus, folic acid, which is not found in any other vegetable, is great, but you should still be careful with mushrooms if you have had or have problems with the liver, gastrointestinal tract, or you are not yet 7-8 years old. Mushrooms, especially raw champignons, are contraindicated for children, due to the high content of chitin. This product is not only poorly absorbed by itself, but also interferes with the absorption of other products.

But you can talk about whether champignon mushrooms are good or bad for a long time, but if you take a raw fungus, cut it into thick slices and add a little salt, it will great snack, no worse than the famous chips.

And if you stew the mushrooms with butter and onions, and serve them to the table. These cutlets with gravy will be swept away in two seconds! The French don't say for nothing that mushroom sauce for cutlets it will help to pass off even a burnt creation as a masterpiece. And it doesn’t matter at all whether you serve hake, pork or poultry cutlets on the table, the main thing is the sauce!

By the way, mushrooms go very well with almost any dish: asparagus or cabbage salad, flavored with a couple of mushroom caps, will acquire a particularly delicate taste and pleasant aroma. But the most delicious mushrooms in the soup! True, it is important to know little secrets.

How to cook classic champignon soup: tricks of experienced housewives

First you need to decide how much to cook the mushrooms in the soup. There is only one answer: you need to lay the mushrooms before the potatoes are laid out. It turns out that cooking raw champignons takes no more than 7-8 minutes, just enough for the potatoes to reach readiness. Here's to cooking mushroom soup from champignons and potatoes classic, you will definitely need products:

Fresh champignons - 6-8 pcs. (large);
Sweet onion - 1 pc. (small);
Pork ham - 200 gr.;
Chicken bouillon- 500-700 ml;
Potatoes - 2 pcs. (medium size);
Greens, spices - to taste.

Of course, many hostesses are accustomed to cooking only champignon puree soup or whisking an excellent cream of champignon soup, but classic champignon soup will not yield to the taste of the most famous culinary masterpieces. Now it's time to learn how to cook mushroom soup.

The recipe for champignon soup is extremely simple to prepare:

1) In a large saucepan, heat the bacon cut into pieces (you can replace it with good vegetable oil) and put a finely chopped onion head into the fat;

2) While the onion in mushroom soup from champignons is fried, quickly wipe the mushrooms with a wet cloth, cut off the dirty part of the leg and chop into medium-sized slices;

3) Put the mushrooms to the onion and peel the potatoes, it's also a good idea to cut the tubers into a cube;

4) As soon as the mushrooms are fried for 3-4 minutes, pour the broth into the saucepan, bring to a boil and put the potatoes.

Cook everything until the potatoes are fully cooked, salt, add spices and serve with sour cream! Delicious, rich soup from champignons and potatoes is ready. By the way, a simple mushroom soup will turn out even tastier if you add a little mushroom extract.

Classic champignon puree soup: a delicious delight

To make classic mushroom puree soup, you will need the following products:

500 gr. fresh mushrooms;
1 cup cream (medium fat);
1 head of onion - turnips;
2 cups broth (preferably chicken or lean meat);
1 tbsp sweet cream butter;
1 tbsp wheat flour;
2 tbsp frying oils;
Spices, salt - to taste.

To make soup with champignons tastier, choose fresh mushrooms with white caps, without dents and yellowing. By the way, in soup with champignon mushrooms, and other dishes, champignons are not washed, but only wiped with a damp cloth, cleaned of dirt and cut. Do you cook a simple mushroom soup or find out new recipe soup from fresh champignons, it is important to cut the mushrooms just before laying, otherwise they will quickly darken.

How to cook mushroom puree soup:

1) Peel and rinse the onion, chop it as finely as possible;

2) Put vegetable oil for frying into a saucepan with a thick bottom or a saucepan, heat and throw in the onion, fry until half cooked;

3) While the onion is cooking, peel the mushrooms and cut into small slices. It is better to leave one fungus to decorate mushroom soup with mashed mushrooms;

4) Fry the onion and mushrooms in mushroom soup with champignon puree for 7-8 minutes, so that the liquid evaporates, and pour in half of the broth, bring to a boil over low heat;

5) Bye mushroom cream champignon soup boils, melt in a separate pan butter(not salty), lay out the flour and fry it until creamy (about 3 minutes);

6) Pour half of the broth into the flour, mix thoroughly so that there are no lumps, and boil the dressing in the champignon soup recipe for another 2 minutes;

7) Add dressing to the common saucepan and bring to a boil again;

8) Boil mushroom cream soup from champignons for another 5 minutes, turn off and puree with a blender right in the saucepan! If you grind the products thoroughly, you get a cream soup, if you leave the pieces, you will get mashed potatoes. That's the whole difference!

Now you need to put the soup back on the stove, pour in the cream, season with spices and heat without boiling, after 10 minutes the creamy soup with champignons is ready. It remains only to decorate the champignon soup with cream with chopped mushroom, laying out the slices in a fan, sprinkle the creamy champignon soup with herbs and serve.

Cheese soup with champignons: a magical combination of aroma and taste

The recipe for fresh champignon soup with cheese requires the following products:

You already know the recipe for mushroom puree soup, but soup with mushrooms and cheese is even easier to prepare. If there is no processed cheese, take the one that is at hand, the main thing is that it does not have a strong smell and taste, so as not to interrupt the aroma that the recipe for champignon mushroom soup is famous for. So, how to cook champignon soup with cheese:

1) Peel the vegetables, wipe the mushrooms with a damp cloth and cut off the leg (if it gets dirty);

2) Heat the oil in a saucepan, put the chopped small cube onion and leave the base in the soup with champignons and cheese, fry for 5 minutes;

3) Cut the mushrooms into slices, put them on the onion. The more mushrooms, the tastier the cheese soup with champignons will be;

4) Fry onions and mushrooms for 3 minutes, and during this time cut the potatoes into a medium-sized cube;

5) As soon as the mushrooms and onions are almost ready, put the potatoes in a saucepan, pour in the broth and bring to a boil;

6) You need to cook cheese soup with champignons until the potatoes are fully cooked, do not forget to season with spices, but if the broth is from cubes, be careful with salt, it is already in the cubes;

7) Mushroom Soup Recipe Calls for Cheese! Pour in the grated cheese when the dish is ready and heat on the stove until completely dissolved. By the way, if you add a little champignon puree to the soup recipe grated cheese, the dish will be even more fragrant! And if you want cheese puree soup with champignons, then take note of the recipe for champignon mushroom soup given above, puree the soup with a blender when ready, add the grated cheese already mashed and warm it up a little on the stove. Cheese soup Mushroom puree is ready!

If you don’t want mashed potatoes, just leave the soup as it is and serve it to the table, garnishing with greens. Now you know how to cook champignon soup, as well as great recipe cream of champignon soup, and therefore you can delight your loved ones with excellent and delicious dishes every day.

Mushroom soup with cream: gentle pleasure

Mushroom soup with cream is called “royal” for a reason! With a little skill and patience, the food turns out so tender that it is impossible to tear yourself away from it. To make creamy champignon soup you will need:

Often found in cookbooks creamy soup with champignons includes chicken broth, but try to make a completely new dish, you will understand that you have not eaten such a dish before! By the way, little advice If you cook creamy or cream cheese soup with mushrooms, replace vegetable oil with sweet cream, the dish will only benefit from this. And one more thing: even if the recipe for cream of champignon soup does not require frying, warm the slices of mushrooms in oil, soft and the most delicate taste you are provided. But it's time to learn how to cook mushroom soup with cream:

1) In a small saucepan or saucepan, boil the peeled and diced potatoes until fully cooked;

2) In another saucepan, heat the oil, dip the chopped mushroom slices and heat with salt and pepper for about 10 minutes;

3) Boiled potatoes drain from the liquid (completely) mash the potatoes with a crush, pour in one glass of warm cream and mix well;

4) Add mushrooms and butter to potatoes, put on fire and pour in another glass of cream. You can puree with a blender, like cream cheese soup with mushrooms.

This recipe for creamy soup with champignons is also good because you can add grated cheese to it, replace heavy cream for less calories, and get a whole new delicious dish. Now that you know how to make Creamy Mushroom Soup, you can experiment and always get the best results!

Mushroom soup in a slow cooker: fast and tasty

If you have a great helper at home - a slow cooker, cooking champignon puree mushroom soup, champignon cream cheese soup or classic champignon mushroom soup is as easy as shelling pears! You can even make soup from frozen champignons, for this you will need:

Soup from frozen champignons in a slow cooker to do quickly:

1) Peel vegetables, defrost mushrooms and drain the liquid (do not pour it into the sink);

2) Cut the onion into small cubes, grate the carrots (finely), and chop the potatoes into slices;

3) Turn on the multicooker to the "frying" or "heating" mode, pour in the oil and fry the onion and carrots until half cooked;

4) Then add the chopped thawed mushrooms (you can take them whole or chopped immediately in the freeze), simmer for another 20 minutes;

5) Put the potatoes to the vegetables, add the liquid drained from the mushrooms and the broth;

6) Season the frozen champignon soup with salt and pepper and cook in the "soup", "broth" mode for another 40-45 minutes.

As soon as the ready signal sounds, open the lid, your champignon soup in the slow cooker is already cooked! The dish is always tender, fragrant and very tasty. You can also cook mushroom soup in a slow cooker and with fresh mushrooms.

Soup with champignons and chicken: a diet dish on your table

What do you need to cook chicken soup with mushrooms:

For starters, it’s worth doing the chicken: it needs to be washed, dried and cut into pieces. Put the chicken in a saucepan, add water (quite a bit) and cook until half cooked. If you are making chicken soup with champignons for diet food, then you do not need to fry vegetables, it is better to simmer them together with the bird. To do this, clean all the vegetables and cut them as small as possible, mushrooms - into slices. Now you need to add leeks, potatoes, carrots and mushrooms to the chicken broth, season with spices and simmer over low heat until the potatoes are ready. Soup with champignons and chicken is ready! You can puree vegetables and serve with pieces of chicken meat in each cup.

Pea soup with champignons: try a new combination!

What pea soup cooked with smoked meats - every hostess knows, and very few people know what it can be done with champignons. And absolutely in vain! This is a dish in its own way nutritional properties will not yield to any of the most rich and delicious dish. So, pea soup with champignons, what you need for it:

? a glass of dry peeled peas;
150-200 gr. smoked meats;
200 gr. fresh or frozen mushrooms;
1 potato tuber;
1 small carrot;
1 head of onion;
Spices - to taste.

To cook very tasty soup pea with champignons, you need to be patient!

1) Rinse and soak split peas overnight;

2) In a saucepan or saucepan, fry the peeled and finely chopped onions and carrots in a very small amount of oil;

3) Add smoked meats and fry for another 5 minutes. Ribs, slices of smoked meat, shank or a good sausage can be used as smoked meats;

4) Pour 2 cups of boiling water into a saucepan, bring to a boil and add peas;

5) Cook until the peas are already very soft (20-25 minutes);

6) Peel the mushrooms, cut into slices and add to the pea soup with champignons;

7) As soon as the mushrooms boil, immediately put the peeled and diced potatoes and cook until fully cooked;

Season the pea soup with mushrooms with spices, salt, fresh herbs, and serve. Any soup will be tastier if you serve it with sour cream, a crispy loaf and a good mood! Enjoy your meal!

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Content:

Mushroom mushroom soup - wonderful dish everyday cuisine, which has not only great taste, but also dietary properties, this is just a godsend for those who want to lose weight. Even a young one, not quite yet, can cook it. experienced hostess. There are many types of mushroom soups for almost every taste, the recipes of which are not complicated.

Soup made from champignons with rice

You will need:

fresh champignons - about 250 g,
rice - 1/4 cup
potato,
bulb,
greens,
seasoning from dry porcini mushrooms (chopped) - 1/4 teaspoon,
butter,
greens.

For mushroom soup according to this recipe, store-bought champignons are taken. As you know, they are inferior to the aroma of real forest mushrooms.

Therefore, the soup is prepared with the addition of seasoning from dried porcini mushrooms.

It has a very rich concentrated aroma and taste, so it is put quite a bit. Of course, you can cook mushroom soup without such an additive, but it turns out much tastier with it.

Peel potatoes, wash, then cut into not very large cubes. Usually they take 1-2 potatoes, and lovers thick soups Might add a couple more. Put the potatoes to boil, put a whole onion to it (then it will need to be removed). Fresh store-bought champignons do not need to be peeled, it is enough to wash them thoroughly, then cut into slices without separating the leg from the cap. So the mushrooms will look more appetizing.

Add champignons to the soup, cook over low heat. When everything boils, add rice (it is pre-washed to clean water), put seasoning from dry porcini mushrooms, add salt. It takes another 20 minutes to cook until the rice is ready. Butter is necessarily put in each portion plate, this will give the mushroom soup a unique taste. Greens are also added, suitable for this purpose green onion, dill, parsley.

Mushroom soup with champignons and melted cheese

You will need:

300 g fresh champignons,
processed cheese-100 g,
1 onion
potato,
oil (refined vegetable and a little butter).

Mushroom soup according to this recipe is prepared with the addition of melted cheese. It is best to take a spreadable cheese similar to Yantar: it dissolves easily and does not leave flakes, like regular cheese. processed cheese. The more cheese is added to the soup, the richer the flavor will be. First, peel the potatoes, cut them into small cubes, put to boil. Meanwhile, wash the champignons, then dry them thoroughly with kitchen towel, cut into small plates, in large mushrooms, the cap is separated from the stem.

The onion should be cut as small as possible. Further, according to the recipe, refined vegetable oil is poured into a frying pan or saucepan, put a little butter. First, the onion is fried, when it begins to acquire a golden color, mushrooms are added. Fry until the mushrooms are completely cooked, then add everything to the soup.

Right after fried mushrooms put melted cheese. Stir the soup until the cheese is completely melted. If this is not done, then it can stick to the bottom of the pan and burn, which is highly undesirable, the dish will be irreparably damaged. Add salt. This mushroom soup has such a wonderful flavor that no additional seasonings are needed.

Creamy mushroom soup with chicken breast and champignons

You will need:

chicken breast,
raw champignons - 250 g,
1 cup cream
bulb,
potato,.
oil (refined vegetable and butter),
white pepper (ground)
hard cheese,
bread for making croutons,
chicken broth.

Wash the chicken breast, dry it with a kitchen towel, then cut it into small pieces, about 2 × 2 cm. Next, according to the recipe, you need to prepare the mushrooms, wash, dry (so that there is no excess water during frying), then cut into slices. Peel and finely chop the onion, do the same with potatoes. It is cut into pieces about 1x1 cm.

Pour a little oil (refined vegetable oil) into the bottom of the pan, put a piece of butter. First you need to fry the onion, then mushrooms are added to it. After the champignons are sufficiently fried, put the potatoes, fry them a little. Then, following the recipe, add cream, reduce the heat. They should not boil, let them sweat for 5-7 minutes. Then dilute the soup with chicken broth, salt, put white ground pepper. After 15-20 minutes wonderful soup from fresh mushrooms and chicken breast ready.

Mushroom soup is served at the table along with croutons and cheese. In order to cook them, the bread is cut into slices, put on a baking sheet. Pieces of bread should be sprinkled with vegetable oil, put in the oven, after a few minutes, sprinkle the croutons with cheese (it needs to be grated on coarse grater). You can take absolutely any cheese durum varieties. After the cheese has melted, remove the croutons from the oven, serve with the soup to the table.

Mushroom and Chicken Chowder

You will need:

300 g champignons,
chicken meat - 2 legs,
parsley root,
carrot,
bell pepper - 2 pcs.,
potatoes - 2 pcs.,
oil (butter and vegetable refined),
olives.

This is enough interesting recipe, the stew is incredibly tasty and original. This dish can surprise even the most demanding guests. Any hostess can cook this dish. First, make chicken broth. To do this, you need to put the legs to boil, it is best to remove the skin from them, since it has a lot of fat, and this is not at all useful. Parsley root wash and clean, put together with the meat in the broth. Peel the potatoes, cut into small cubes, grate the carrots (large). Wash mushrooms, dry with paper towels, cut into slices. Cut the onion as small as possible. Put the pan on the stove, pour a little refined vegetable oil, put butter. First fry the onion, then add the carrots, put the mushrooms, which are fried until brownish.

When the broth is ready, remove the root and legs from it, remove the meat from the bones, cut into pieces, return it to the pan, discard the parsley root. Next, according to the recipe, put the boiled potatoes. After 15 minutes, add mushrooms fried with onions and carrots. bell pepper it is required to cut in half, remove all seeds and veins from it, cut into strips, add to the broth. Salt, cook for another 10 minutes. Delicious champignon soup is ready. Olives are placed in each portion plate, having previously removed the pits from them. If olives are boiled, they will lose their excellent taste.

Mushroom soup cooked in pots

You will need:

champignons at the rate of 100 g per 1 pot,
potato,
pork at the rate of 100 g per 1 pot,
black peppercorns,
sour cream - 3-4 tablespoons (tablespoons) per 1 pot,
carrot,
dough,
vegetable broth.

This dish will not take long to prepare. Wash the pork, dry it with a kitchen towel, cut into medium-sized pieces. Chop the onion (finely). Cut mushrooms into slices. Roast on refined vegetable oil onions along with meat and mushrooms. Peel the carrots and cut into circles, cut the potatoes into either slices or cubes. The recipe for this dish involves the use of vegetable broth. To prepare it, you need to boil carrots, onions, parsley root, potatoes, be sure to salt.

Wash the pots well, wipe dry, put mushrooms fried with meat and onions in them, then add potatoes, carrots, black peppercorns to them. All ingredients should only take up 1/3 of the pot. Then, following the recipe, put sour cream, pour everything with vegetable broth (not reaching the brim). Each pot needs to be sealed with dough, it is best to take yeast or purchased puff. If neither one nor the other was at home, then you can knead a simple dough on kefir. It's not difficult at all. You need to take flour, sift it, put 1 egg, add kefir and a little soda and salt, knead the dough.

Roll out small cakes, cover all the pots with them. Of course, you can do this with foil, but it is much tastier to eat soup with bread-cover. Put all the pots on a baking sheet, pour some water on it, put in the oven, preheated to 160 0 C. After about 30-40 minutes, the soup will be ready.

You can cook mushroom soup with potatoes at any time, as these mushrooms are sold all year round. Great taste pleasant fragrance and beautiful appearance soup will please even the most demanding gourmets. In time, the whole process will take 70-80 minutes.

How to choose mushrooms. Mushrooms should not have dark spots, the surface of the cap of high-quality mushrooms is matte and velvety, elastic and dense to the touch, has a pronounced mushroom smell. There are no voids in the stem on the cut line.

Ingredients:

water - 2 liters;
fresh champignons - 500 grams;
potatoes - 3 pieces (medium);
onions - 1 piece;
carrots - 1 piece;
Bay leaf- 1 piece;
vegetable oil - 2 tablespoons;
ground white pepper, salt - to taste;
parsley, crackers sour cream - to taste (for serving).

Instead of fresh champignons, you can take frozen ones, after defrosting. But the soup made from fresh mushrooms is tastier and more aromatic.

Recipe for soup with champignons and potatoes

1. Wash the mushrooms in running water, cut into medium-sized pieces.

2. Boil water in a saucepan, add chopped mushrooms, salt, bay leaf and pepper to boiling water. Boil 60 minutes.

3. Cut the onion into half rings, carrots into thin strips. Potatoes - small cubes.

4. Heat a frying pan with olive oil, at the same time fry the onion until golden brown, carrots until soft.

5. Remove the mushrooms from the pan, lightly fry in a pan with carrots and onions.

6. Remove the bay leaf from the soup. Add potatoes to the pot.

7. Bring to a boil. Put fried mushrooms with vegetables. Boil 10 minutes.

8. Remove the pan from the stove, sprinkle ready soup of champignons with chopped greens potatoes and cover with a lid.

9. Before serving, let it brew for 5-10 minutes. The dish goes well with sour cream and breadcrumbs.

Today, the abundance of vegetables and fruits on the shelves is forcing hostesses to surf the Internet in search of new recipes using this store abundance. Is it easy to walk past stalls of avocados, cherry tomatoes, all kinds of lettuce, zucchini, eggplant and more? Of course, I want to reveal my culinary talents and pamper the household with something new and delicious.

One of the popular and familiar products for cooking various dishes considered to be ordinary champignon. From this mushroom you can cook side dishes, fillings for meat rolls and baking. We will tell you how to cook a fragrant and unusual champignon mushroom soup. Such an ingredient will make your lunch menu varied and tasty. With our recipes you will replenish your cookbook and pass the recipes on from generation to generation.

The harm and benefits of champignons

Mushrooms have long and 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 are actively fighting bad cholesterol.

A huge amount of fiber in champignons allows you to keep the body healthy and light.

Champignons are the most harmless and safe type of mushrooms, as they are grown on artificial mushroom plantations.

Calcium and phosphorus contained in champignons strengthen the skeleton of the body and maintain the necessary level of iron in the blood.

Mushrooms are also rich in folic acid, which is responsible for the renewal of body cells.

Mushrooms help to overcome atherosclerosis and improve memory. Moreover, these mushrooms do an excellent job with the tasks of cosmetology. So, 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 are struggling with excess weight. But it is worth remembering that the use of champignons is contraindicated for people with chronic diseases gastrointestinal tract and children. Since these mushrooms contain a large amount of chitin, which is poorly absorbed by the pancreas.

How to prepare champignons for soup

Mushrooms can be purchased at the store, on the market or in farms. In any case, the mushroom will be useful and consistent with your idea of \u200b\u200bmushrooms. The main thing is to pay attention to the integrity of the mushrooms and their fresh appearance.

You can freeze the mushrooms afterwards and use them in the winter. But, as a rule, champignons can be purchased at fresh practically all year round, and therefore, housewives often use fresh mushrooms in cooking.

Before cooking, champignons must be washed and the top film removed from the cap. It is also desirable to remove the leg. If desired, it can be used as a filling for pies, making minced mushrooms out of it.

Now the mushrooms are ready for culinary masterpieces. You can start cooking soup.

Mushroom soup recipe 1

This soup is hastily will be great nutritious dish for dinner for the whole family. Excellent taste and unforgettable aroma will make you a reputation as a capable culinary specialist, a jack of all trades. Try and treat your loved ones.

Ingredients:

Water - 1.5 liters.
Champignons - 150 gr.
Minced meat - 200 gr.
Onion - 1 pc.
Carrot - 1 pc.
Potatoes - 2 pcs.
Soft processed cheese - 100 gr.
Oil rast. - 3 tablespoons
Salt, pepper - to taste.

How to quickly cook soup with champignons:

prepared champignons, chopped meat and chopped onions with carrots, fry in a pan until minced meat is ready. Salt and pepper the whole mass to taste.

Put the whole frying into boiling water and cook for at least 5 minutes.

In the meantime, peel the potatoes and three on a coarse grater. Add to soup. Put melted cheese in there. Mix everything thoroughly and cook for another 5 minutes over low heat.

Now the soup can be brought to taste with spices and, after boiling for another 2 minutes, turn off. Quick mushroom soup is ready. Serve hot, sprinkled with fresh chopped herbs.

Bon appetit and good health!

Recipe number 2 soup with champignons and cheese

Lovers will love this soup. hearty lunch. Still would! After all, it contains chicken, and mushrooms, and cheese, and vegetables! Just lick your fingers! And the aroma from such a soup will gather at the table all the household members even without an invitation!

Ingredients:

Water - 3 liters.
chicken leg- 500 gr.
Champignons - 300 gr.
Onion - 1 pc.
Carrot - 1 pc.
Potatoes - 3 pcs.
Chicken egg - 2 pcs.
Soup cream - 100 gr.
Processed cheese - 3 pcs.
Butter - 75 gr.
Salt, pepper - to taste
Greens are fresh.

How to cook soup with champignons and cheese:

First, simmer the chicken broth over low heat for 1.5 hours. To do this, chicken meat must be thoroughly washed and dipped in cold water. Put the liquid on the fire and bring to a boil. Cook, periodically removing the foam.

In the meantime, prepare the vegetables. We clean the potatoes and dip them into the broth whole.

We clean the onions and carrots, chop them and fry in butter until golden brown.

While the broth with potatoes is being cooked in a separate pan, fry finely chopped champignons in butter for 5 minutes. After that, pour the mushrooms with cream and simmer under the lid over low heat.

Now you can remove the finished potatoes from the broth and mash them with a blender or a regular crush. Add two potatoes raw eggs and fried onions and carrots. Once again, carefully interrupt and bring to a homogeneous mass.

In the same mixture, it is necessary to add processed cheeses, previously grated.

We take out the chicken from the broth and send the entire potato mass to the liquid. Thoroughly mix the soup and put the mushrooms stewed in cream there.

We bring the soup to taste with spices and, having covered with a lid, boil for another 10 minutes. After that, turn off the fire and let the soup brew for another 15 minutes.

Now we separate the chicken meat from the bone and lay it out on portioned plates. Pour the soup and serve it to the table hot, crushed with chopped herbs.

Soup with champignons is ready! Enjoy your meal!

Recipe number 3 light soup with champignons

And this one light soup fans will love it clear broths. Champignons in combination with buckwheat give a unique taste and aroma. This soup will delight your loved ones. And you can achieve new heights in cooking.

Ingredients:

Champignons - 200 gr.
Buckwheat grain- 70 gr.
Onion - 1 pc.
Carrot - 1 pc.
St. tomato - 2 pcs.
Potatoes - 2 pcs.
Oil rast. - 30 gr.
Salt, pepper - to taste
Greens are fresh.

How to make easy champignon soup:

Peel onions, carrots and champignons and rinse thoroughly. Finely chop the onion, cut the carrots into half circles, and chop the mushrooms into small pieces. Saute all vegetables in vegetable oil until golden brown.

Scroll the tomato through a meat grinder and pour into the frying pan.

Send the whole mixture to boiling water and bring to taste with spices.

Now you can peel the potatoes, cut them into small cubes and dip them into the boiling soup.

We wash buckwheat groats with running water and also send them to the soup. Boil the whole dish under a covered lid for 20 minutes over low heat.

Serve the soup hot, crushed with fresh herbs! Bon appetit and peace to your home!

Recipe number 4 soup with champignons and tomato

This recipe will make you happy tasty light mushroom soup combined with tomatoes. Your husband and close fingers will lick and ask you to cook more!)))

Ingredients:

Water or chicken broth - 1.5 liters.
Champignons - 200 gr.
Onion - 1 pc.
St. tomato - 2 pcs.
Potatoes - 2 pcs.
Garlic - 1 clove.
Oil rast. - 4 tablespoons
Salt, pepper - to taste.

How to cook mushroom soup with champignons:

We clean the onions and champignons, rinse them thoroughly with water and cut into small pieces. Fry vegetables in a pan until golden brown. Add crushed garlic to it.

We cut the tomato into cubes or process it into mashed potatoes and send it to vegetable frying.

Meanwhile, the broth (water) boils on the stove. We spread the vegetable frying in boiling water and send the potatoes cut into cubes there.

Cook the soup covered with a lid for 15 minutes. After that, bring the soup to readiness with salt and pepper, boil it for another five minutes and turn off the heat. Serve the soup hot, sprinkled with fresh herbs. You can add sour cream! Bon appetit and peaceful sky above your head!

Recipe number 5. Mushroom cream soup with chicken broth

And this creamy champignon soup is prepared very quickly and may well become both a full-fledged lunch and dinner for you. The number of ingredients in it allows every housewife to prepare such a dish.

Ingredients:

Chicken broth - 1 l.
Champignons - 300 gr.
Soup cream - 200 gr.
Oil rast. - 30 gr.
Salt, pepper - to taste.

How to make Creamy Mushroom Soup:

Mushrooms are peeled, cut into small pieces and fry in vegetable oil until tender.

In a separate saucepan, boil the broth over low heat.

As soon as the mushrooms are fried, pour them with cream and simmer for five minutes.

We pass the finished creamy mushroom mass through a blender and pour it into the boiling broth. Salt and pepper everything to taste. Boil for another five minutes and turn off the heat.

The soup is served with fresh herbs.

Bon appetit and good health!

Recipes for mushroom soup with champignons were provided by Violetta Londareva.

Soups are always original and good for the stomach. But many people enjoy eating soups just because they are delicious. In addition, such food is very good for babies and sick people. Pamper your family delicious soup just do it and you won't regret it.

Today we will cook champignon mushroom soup, the main recipe is served with a photo. Here are some more delicious recipes for you. mushroom soup. Choose to your taste and cook with pleasure.

How to make mushroom mushroom soup

This soup can be cooked both in water and in meat or vegetable broth. If you cook the broth in advance, then you will spend some 25-30 minutes preparing the champignon soup.

Mushrooms for this recipe can be taken any: fresh, frozen or canned (but without vinegar). Just before cooking, wash them thoroughly, clean them.

Separately prepare dressing for mushroom soup. Heat the extra virgin olive oil in a non-stick frying pan and add the peeled, finely diced onion. Saute the onion for 5-7 minutes until translucent over medium heat.

For this soup, it is olive oil that is best suited, as its taste and aroma emphasizes the mushroom component.

Grind peeled carrots on a coarse grater. Carrots give the soup a slight sweetness, as well as a bright orange color, as the mushrooms turn gray after being boiled.

Add carrots to onions, fry vegetables together for 5-7 minutes until carrots are soft.

Remove the roast from the fire. Be careful, olive oil heats up faster and vegetables can burn.

It's time for the mushrooms. Cut the mushrooms into small pieces (I cut them into about 8 pieces). To make the soup look beautiful in a bowl, cut the mushrooms into plates. Put them in boiling water or broth (we need 1-1.5 liters), reduce the heat to low, let it boil a little (3-5 minutes).

In the meantime, peel the potatoes, cut them into equal cubes. When the water with mushrooms boils, send the potatoes to the pan. Boil and cook together for 10-15 minutes, depending on the variety (speed of cooking) of potatoes, as the mushrooms will cook quickly.

After a while, before you need to remove it from the heat, add the frying from the pan to the pan with mushroom soup, and put spices, bay leaf there, salt to taste, cook for another 3-5 minutes. You can add mushroom seasoning at the end of cooking, this will enhance the taste and aroma of mushrooms in the finished dish.

Turn off the heat under the pan, wrap it in a towel and leave to infuse for 1-2 hours.

Pour hot mushroom soup with champignons into portioned plates, add chopped parsley. You can cook and serve croutons for soup by drying in a pan in olive oil with spices white bread.

Mushroom and buckwheat soup

One of the most commonly used recipes is soup with champignons and buckwheat. This dish is well served with sour cream, and my family love it with melted cheese, which is already put on a plate.

I like it because it is quick and not troublesome to cook, the whole process takes no more than 40-45 minutes, and it comes out both satisfying and tasty.

Ingredients:

Chicken fillet - 1 pc. (150 g);
Potatoes - 2 pcs. (medium);
Buckwheat - 2 tbsp. l (or 35-40 g);
Onion - 1 pc. (small);
Carrot - 1 pc. (medium);
Salt, spices (mixture of peppercorns, whole bay leaf) - to taste;
Oil (vegetable and butter) - 30 g each.

Cooking method:

First, prepare all the vegetables. We need to clean them, wash them well.
Now let's take a look at the chicken fillet. We wash it in cold water, put in a saucepan, pour cold water and bring to a boil. After 2-3 minutes, turn off the gas, drain the water, and rinse the meat under cold water again. Now cut it medium, put it in a soup pot. Here, add pepper, other spices (to your taste, I have a bay leaf). You can add mushroom seasoning, the taste will be more saturated.
For this recipe, you can take any fillet: pork, beef, lamb. Here, only the duration of its cooking is important. Meat must be brought to half-cooked. And the cubes of other varieties will be much smaller than chicken ones, which will ensure they are cooked quickly in the soup.
Now add 2 liters of water, salt, 2 tbsp. l. vegetable oil and bring to a boil. Then reduce the heat to low so that our soup boils very slowly.
Add buckwheat to this boiling mixture, let it boil for 2 minutes. I take a special core, already steamed.
Now add the carrots cut into thin rings, onions into small cubes to the soup.
Add to the mixture (after 5 minutes), cut into small strips, potatoes. Now cook until the potatoes are soft, but not ready, this is about 10 minutes.
We cut the mushrooms into plates and send them to the soup. We try the soup, if there is not enough salt, then you can add salt. We cook our soup for another 7-10 minutes.
We check the readiness of the soup by the readiness of carrots and potatoes. When they are ready, put greens (chopped finely) and butter, and as soon as the soup boils, remove from heat. We insist another 15 minutes and you can eat.
Do not forget to put sour cream or cream cheese slices on the plates.

Mushroom and chicken soup

Here is another recipe for mushroom soup: champignon and chicken soup. This first course will be different from its counterparts. Among its shortcomings it is necessary to name the cost a large number preparation time. You will have to cook at least one and a half hours (and this is not a typo).

Ingredients:

Chicken (fillet) - 300 g (two pieces);
Vermicelli - 100-120 g (very small);
Potatoes - 2-3 pcs. (medium);
Champignons - 300 g;
Onion - 1 head (large);
Carrot - 1 pc. (small);
Garlic - 3 cloves;
Oil - vegetable and butter (for frying)
Greens - dill;
Salt, mixture ground peppers, Bay leaf.

Cooking method:

Rinse the mushrooms and clean well, cut into large pieces, put to boil. Our mushroom broth should boil for at least 1 hour, so after boiling, remove the foam and reduce the heat to the weakest. Don't forget to salt it.
At this time, clean the vegetables. Cut the onion medium, set to fry in a hot frying pan in vegetable oil. Add grated (on a medium grater) carrots there, fry them a little together. Transfer to a bowl.
Put butter in a frying pan, fry on it, sliced \u200b\u200bin medium pieces chicken fillet. They should brown on both sides and be golden brown.
Put them in a bowl for frying.
When the mushroom broth is reduced, add your mixture of meat and vegetables to it, put a handful of small noodles there, season with spices, chopped garlic, add salt (if necessary).
Boil everything together for no more than 7 minutes. Then let it brew for another 15 minutes and pour into plates. Put green dill on top of each.

Mushroom and melted cheese soup

I also want to offer you a recipe with melted cheese. Soup of champignons and melted cheese turns out to be very tasty and original. Cheese makes the food more tasty, and its color is brighter. This recipe does not involve potatoes, but ready meal more like soup.

Ingredients:

Processed cheese - 300 g (type "Yantar");
Mushrooms - 450 - 500 g (champignons);
Onion - 1 pc. (large);
Carrot - 1 pc. (medium);
Bulgarian pepper - ½ pcs.;
Oil for frying vegetables (preferably butter or vegetable refined);
Garlic - 1-2 cloves.

Cooking method:

Our soup should turn out to be thick, fine-grained. This can be achieved only by greatly chopping vegetables and mushrooms. Cut a few mushrooms into plates, we will decorate the soup with them.
First, prepare all the vegetables, wash them well, peel them, then proceed to cooking.
Chop the onion very finely, put it in a frying pan with hot oil to fry, add to it 10 minutes later (after it changes color), grated carrots very finely and diced Bell pepper. First, fry a little (4-5 minutes), and then stew them under the lid for several minutes, but no more than 5.
Add very finely chopped mushrooms to the vegetables, fry them a little (like carrots), and then close the lid and simmer for 15 minutes.
We put 1.5 liters of water to boil at this time. Now we put our mixture from the pan on the bottom of the pan, pour hot water, and then simmer for 5 minutes, reducing the heat very much.
Now you need to very carefully add the melted cheese. We put it in small pieces, mix well (do not remove the soup from the fire). If you need to salt the food, add the garlic passed through the press. Let it boil for no more than 2 minutes.
Remove and insist another 15 minutes. Pour everything into plates, add parsley.

Mushroom cream soup

This the recipe will do for serving for the first and for a two-year-old baby, and it is also good for sick households. Cook and eat healthy. Mushroom cream soup very tasty and all over the place. For cooking you need a blender.

Ingredients:

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

Cooking method:

We prepare vegetables, clean, wash, cut coarsely. We put potatoes, carrots, parsley root in a saucepan, pour water a little more than 5 cm from above, salt and cook until cooked, they must be very soft.
In a skillet, fry the onion and mushrooms with spices, salt.
When the vegetables are cooked, drain the water into a separate bowl, leaving a little at the bottom. Grind them in a blender.
Now put the mushrooms, onions in the same place and also mix until smooth.
Then add the cream to the blender - mix again.
If our puree soup turns out to be thick, dilute it with a liquid drained from vegetables, season to taste with salt, spices and whisk again.
Now put on medium heat and, stirring constantly, bring to a boil. We shoot right away.
Everything can be served. Sprinkle greens on top of bowls.