How to make chicken and mushroom soup. Chicken soup with mushrooms is a great first course

Chicken soup with mushrooms - simple and tasty dish for lunch. I don’t know about anyone, but in our family it’s customary to have soup or borscht for lunch. Cooking borscht is not a quick process, and any novice housewife can prepare such a soup, since the most affordable products are used and there is nothing complicated in preparation.

It is better to use parts for broth domestic chicken, then it will be many times tastier, but of course it’s up to you to decide. Instead of champignons, you can use other mushrooms, but not now mushroom season, and champignons, as you know, are on sale all year round.

Wash the chicken parts, put them in a saucepan and pour cold water. Place on fire and bring to a boil. Skim off the foam, add salt and cook until the chicken is done. Domestic bird cook for 50-60 minutes. Then the broth should be strained. You can add some chopped onion to the pan.

While the chicken is cooking, prepare the roast. Cut the carrots into strips and the onion into cubes. Sauté for sunflower oil without frying.

Peel the potatoes and cut them into cubes. When the chicken is ready, add potatoes to the broth. Cook until done.

Dice the champignons and add them at the very end of cooking. Put frying into the soup, Bay leaf, peppercorns. Once it boils, add chopped parsley and turn off the heat. Cover the soup with a lid and let it brew.

There are many variations mushroom soup with Chiken. Most popular recipes of this dish: soup with chicken and potatoes, with chicken and noodles, creamy soup with chicken and mushrooms. It is difficult to guess when and where the recipe first appeared. But we can say with confidence that in Russia this dish has always been extremely popular. And no wonder. It grows on the territory of our country great amount the most different mushrooms, the taste and benefits of which have been known since ancient times.

Mushroom soup with chicken is both dietary, healthy and nutritious dish. Mushrooms consist of proteins and carbohydrates, but at the same time, low in calories. They are a rich source of vitamins, antioxidants and essential amino acids, which are not destroyed even under the influence heat treatment. Revealed undoubted benefit mushrooms for cardiovascular diseases, hypertension, atherosclerosis, diabetes, obesity and other ailments. In turn, chicken meat contains virtually no fat, but is rich in B vitamins and various minerals.

In terms of protein and protein, chicken surpasses even pork and beef. Therefore, the combination of these two elements makes mushroom soup with chicken a source useful substances necessary for the body. I would like to note that mushroom soups are traditional not only for Russian cuisine, but also for European and Asian cooking. In Europe, for example, they mainly use champignons, porcini mushrooms and chanterelles, and in Asian countries they prepare mushroom soups from portobello, shiitake and the same porcini mushrooms.

Chicken and Potato Soup

Ingredients:

• 0.5 kg chicken breast
• 4 potato tubers
• 1-2 pcs. onions
• 2 carrots
• 300 gr. mushrooms
• vegetable oil
• greenery
• spices and salt

First, let's prepare a rich chicken broth. To do this, place the washed chicken breast in a pan with cold water. On high fire Bring to a boil, descale and reduce gas. Let the broth simmer for an hour and a half, remembering to remove the foam so that it becomes as transparent as possible. At this time, prepare other ingredients. Now let's take care of the mushrooms. If they are dried, soak them in boiling water for 20-30 minutes. Place in a colander and rinse thoroughly under running water. Give freshly frozen mushrooms time to thaw.

Wash fresh mushrooms and let the water drain. We cut the mushrooms in any convenient way: into slices or cubes. Finely chop the onion and grate the carrots on a medium grater. We fry vegetables for vegetable oil. Add chopped mushrooms to the pan and simmer over low heat until tender. When the chicken broth is ready, take out the meat and cut it into pieces.

Return the chicken to the pan, add the potatoes, cut into cubes or strips. After a few minutes, add the mushroom vegetable frying to the soup. Throw in spices: peppercorns and bay leaf. Cook over low heat for another 5-10 minutes, turn off the gas and cover with a lid. Before serving, add chopped dill or parsley to the mushroom soup with chicken, as in the photo.

Mushroom soup with noodles

Ingredients:

• 2 chicken fillets
• 100-200 gr. vermicelli
• 300 gr. mushrooms
• onion head
• 2 carrots
• 2-3 cloves of garlic
• dill
• vegetable oil
• butter
• spices and salt

This soup is prepared with mushroom broth. It can be made from fresh, frozen or dried mushrooms. The broth is simmered over low heat for about an hour. Mushrooms usually produce a lot of scale. Therefore, do not forget to stir and remove the foam with a slotted spoon. While the broth is simmering, let's start with the meat.

Chicken fillet cut in small pieces and fry in vegetable oil until golden crust. Add meat to mushroom broth, salt to taste and add spices. Throw the potatoes, cut into strips, into the pan with the general contents. Then we will make carrot and onion frying. Simmer the vegetables until soft. When the potatoes are ready, add a few handfuls of small vermicelli and onions and carrots to the soup. Let it simmer for 5-10 minutes. Cover with a lid. Let it brew.

Cream soup with chicken and mushrooms

Ingredients:

• 0.5 kg chicken fillet
• 300 gr. champignons
• natural cream 300-500 ml.
• 1 onion
• 1-2 tbsp. spoons of flour
• 50 g butter
• a couple of garlic cloves
• dill or parsley
• spices and salt

Recipe cream of mushroom soup with chicken is quite simple, but the dish turns out very tasty, tender and satisfying.

Let the chicken broth cook. At this time, heat the frying pan, melt the butter in it and add the chopped onion. Bring it to a golden color and add champignons cut into slices. Simmer for 10-15 minutes, then add to chicken broth and cook until the meat is cooked. Using a slotted spoon, remove all the products and grind in a blender until smooth, adding a little broth.

Place the resulting mass back into the pan. Let's start preparing the creamy dressing. Melt the remaining butter in a frying pan, add flour and fry until golden brown. Add cream, stir until smooth. Pour the resulting sauce into the soup, heat, but do not boil. Salt and pepper to taste. When serving, decorate with greens. Squeezed garlic will add spiciness to the puree soup.

All recipes have a place on your table. Tasty, healthy, nutritious - such soups bring a lot of pleasure!

Chicken and mushroom soup will serve great lunch for the whole family. It is not difficult to prepare such a dish. Moreover, it requires only the simplest and most inexpensive ingredients.

Soup with mushrooms and chicken: recipe

There are many ways to prepare such a dish. We decided to present the simplest and most accessible ones.

So, to make chicken at home, we will need:

• cold drinking water - 2 l;
• large white onion - 1 pc.;
• new potatoes - 2 small tubers;
• medium-sized fresh champignons - 5-7 pcs.;
• processed cheese without various additives- 1 standard briquette;
• bay leaf - a few leaves (use as desired);
• sunflower oil - 5 large spoons;
• ground pepper - use according to taste and discretion.

Component Processing

Before you cook chicken and mushroom soup, you need to prepare all the ingredients. The breast of a young broiler bird is washed well and cleaned of unnecessary elements. Vegetables (carrots, potatoes are peeled and cut into small cubes. As for fresh medium-sized champignons, they are washed and chopped into slices or strips. Also, processed cheese is grated separately on a small grater and finely chopped fresh herbs (parsley, dill and green onions).

Making chicken broth

To make meat broth, place the processed chicken breast in a pan of water and bring to a boil. After removing the resulting foam, add to the pan table salt and bay leaves (optional). In this composition, the ingredients are boiled for 45 minutes.

After time, the meat product is removed and cooled. After clearing the breasts of skin and bones, chop them into medium cubes. At the same time, add potatoes to the broth and cook for about ¼ hour.

Roasting fresh mushrooms

To make soup with chicken and mushrooms more rich and satisfying, frying must be added to it. It is done quite simply. Place chopped fresh champignons in a heated frying pan. After all the moisture has evaporated, they are fried a little, and then the onion and carrots are added. Having seasoned the products with spices, they are cooked for 25 minutes until thoroughly browned.

Final stage

Once the potatoes are completely cooked in meat broth, first add fried mushrooms and vegetables to it, and then grated processed cheese. All ingredients are thoroughly mixed with a ladle and boiled over high heat for about three minutes. Last but not least, shredded breasts are added to them. Cover the pan with a lid and remove from the stove.

How to serve a delicious first course for dinner?

Now you know how to cook tasty soup. Chicken, mushrooms, cheese are the main ingredients. After the dish is removed from the stove, it is kept covered for ten minutes. After time, the soup is laid out on plates and served for lunch. Additionally, it is flavored with chopped herbs.

Making delicious puree soup

Chicken and mushrooms go well together. Using these ingredients, you can prepare perfectly different dishes. The fastest and most nutritious of them is cream soup. To make it at home, we will need the following products:

• broiler fillet - about 500 g;
• cold drinking water - 2 l;
• large onion - 1 pc.;
• potatoes - 2 small tubers;
• juicy carrots - 1 large piece;
• medium-sized fresh champignons - 4-5 pcs.;
• frozen broccoli - 200 g;
• green onions, parsley, dill (all greens should be as fresh as possible) - a small bunch each;
• store-bought heavy cream - 100 ml;
• table salt, ground pepper - use according to taste and discretion.

Preparing Ingredients

To prepare the puree soup, only fresh chicken breasts are used. They are washed and cleaned of inedible elements. Also rinse the mushrooms well and cut them in half. As for carrots, potatoes and onions, they are peeled and chopped quite coarsely. Fresh herbs (parsley, dill and green onions) are also chopped separately.

Cooking chicken broth with mushrooms and vegetables

Before making creamy soup with mushrooms and chicken, you need to prepare a delicious one. To do this, place the breast of a young bird in a pan of water and bring to a boil. After removing the foam from the surface of the broth, add salt to it, cover with a lid and cook until the product is completely soft.

Thirty minutes after the meat starts cooking, carrots, fresh champignons, onions and potatoes are placed in the pan. All ingredients are boiled for twenty minutes. After this, the chicken breast is removed, the skin and bones are removed, and then chopped into small pieces. Add broccoli to the broth and cook for another seven minutes.

Making a delicious and thick cream soup

After the mushrooms, broccoli and other vegetables become soft, remove the pan from the stove and cool the contents slightly. Pouring into the broth heavy cream, beat it with a blender until a homogeneous creamy mass is formed.

Place the finished soup on the stove, add pieces to it white meat and boil. Some housewives add separately fried onions and grated carrots to this dish.

Serve cream soup to the table

After boiling the dish for five minutes, remove it from the stove and leave it covered for fifteen minutes. Next, the cream soup is laid out on plates. Moreover, not only a thick puree broth is added to each serving, but also pieces of white meat. Additionally, soup with chicken and mushrooms is flavored with green onions, dill and parsley. If necessary, various spices are added to it to taste.

Let's sum it up

As you can see, cooking with chicken does not take much time. If you follow all the requirements of the recipe, you will definitely get a very tasty, rich and hearty lunch. It should be noted that, in addition to fresh champignons, pickled mushrooms are often added to this dish. With them, the broth becomes richer and more flavorful.

Mushroom soup with chicken is finger-licking delicious. As soon as mushrooms appear in the forest, we immediately go in search of them. After all, not a single mushroom from a supermarket can compare with one you find on your own. Prepared from mushrooms various dishes, they are canned and dried, but soup still remains the king of the table.

Traditional mushroom soup different cuisines peace. It can be found both in Europe and Asia. To prepare the soup, any mushrooms can be used, such as champignons, chanterelles, porcini mushrooms. They can be fresh, salted, dried and even pickled. To prepare mushroom soup, it is usually used vegetable broth Milk and cream are also suitable for this; they perfectly highlight the taste of mushrooms. The soup turns out very tasty chicken broth.

You can use other types of meat or meat products eg bacon

You can add it to mushroom soup different kinds vegetables (potatoes, carrots, onions, celery), cereals (rice, pearl barley). Ginger and soy sauce go well with mushroom soup.

This soup is easy to prepare. Even an inexperienced cook can cope with this task. Just choose your favorite vegetables, peel them, and cut them into small pieces. Fill them with broth and let them cook. If desired, add cereals or pasta. Season with your favorite spices. And most importantly, don’t forget about mushrooms, add your favorite ones.

These great recipes Mushroom soup with chicken will be an excellent source of new tastes and dishes in your home, which will satisfy your hunger and lift your spirits.

How to cook mushroom soup with chicken - 15 varieties

Ingredients:

• Potatoes - 500 gr.
• Chicken fillet- 700 gr.
• Champignon mushrooms - 500 gr.
• Bell pepper - 1 pc.
• Onions - 1 pc.
• Carrots - 1 pc.
• Vegetable oil - 2 tbsp. l.
• Italian herbs - 1 tsp.
• Salt, pepper - to taste

Preparation:

First of all, cut up the chicken fillet and let the broth simmer. Cut the fillet into medium pieces. Cook the broth, stirring occasionally, do not forget to skim off the foam. While the chicken is cooking, let's start with the vegetables. carrots and bell pepper cut into small strips. Onions and potatoes in medium pieces. Cut the mushrooms into slices. When the meat is almost ready, add potatoes and carrots to it. At the same time, heat the frying pan. In a small amount of vegetable oil, about 2 tbsp. l Fry the mushrooms until golden brown. Then add onion and bell pepper to them. Sauté for 5 minutes. By this time the potatoes are almost ready, fried vegetables can be sent to the pan. Finishing touch, taste for salt and add italian herbs. Cook for another 10 - 15 minutes.

This version of the soup can be called dietary, minimum calories, maximum taste.

Ingredients:

• Potatoes - 500 gr.
• Champignons - 400 gr.
• Chicken fillet - 500 gr.
• Beans - 2 cups
• Celery stalks - 2 pcs.
• Spinach leaves - 100 gr.
• Olive oil - 2 tbsp. l.
• Salt, pepper - to taste

It is better to take white beans, then the soup will turn out transparent

Preparation:

We wash the chicken fillet under running water, remove the film and set to cook. The fillets will cook for 30 minutes, which will create a rich chicken broth. It will become the basis of our soup. After boiling, you need to remove the foam and add salt so that the meat is not bland. Meanwhile, in another saucepan, let the beans cook for 40 minutes. It is advisable to fill it with water overnight, then it will cook faster. While the meat and beans are cooking, prepare the vegetables. Cut the potatoes into small cubes. Celery in diagonal pieces. Cut the mushrooms into 4 parts. By this time the chicken is ready, take it out to cool. Add potatoes to the broth. Heat the olive oil in a frying pan and fry the mushrooms until golden brown. When the potatoes are almost ready, add beans, celery, spinach and shredded chicken. Test for salt again. Cook for 10 -15 minutes.

Ingredients:

• Chicken breast - 500 gr.
• Noodles - 100 gr.
• Potatoes - 1 pc.
• Onion - 2 pcs.
• Carrots - 1 pc.
• Champignons - 250 gr.
• Vegetable oil - 2 tbsp. l.
• Bay leaf - 2 pcs.
• Salt, pepper - to taste

Preparation:

We wash the chicken breast and set it to cook over high heat. After boiling, reduce the heat, collect the foam and leave it to cook until done. For flavor, you can add one whole onion to the broth (then you will need to pull it out). Meanwhile, finely chop the mushrooms (5 pieces should be left for the broth), onions, carrots and fry them in vegetable oil. Cut the potatoes into cubes. Ready chicken take it out and let it cool. We put the mushrooms we left earlier into the broth. They can be cut in half, cook for about 10 minutes. Cut the cooled meat into portions.

When all the preparation steps are completed, we begin to assemble our soup. Add the roast and potatoes to the broth. Cook until the potatoes are ready. Finally, gradually introduce the noodles and chicken. Salt and pepper, you can add a bay leaf. Cook for another 5 minutes.

Ingredients:

• Chicken fillet -500 gr.
• Champignons - 300 gr.
• Cream - 200 - 500 ml.
• Onions - 1 pc.
• Flour - 1 - 2 tbsp.
• Butter - 50 gr.
• Garlic - 2 cloves
• Salt, pepper, spices - to taste
• Dill or parsley

Preparation:

Let the chicken broth cook. At this time, heat the frying pan, melt the butter in it and add the chopped onion. Bring it to a golden color and add champignons cut into slices. Simmer for 10-15 minutes, then add to chicken broth and cook until the meat is cooked. Using a slotted spoon, remove all the products and grind in a blender until smooth, adding a little broth.

Place the resulting mass back into the pan. Let's start preparing the creamy dressing. Melt the remaining butter in a frying pan, add flour and fry until golden brown. Add cream, stir until smooth. Pour the resulting sauce into the soup, heat, but do not boil. Salt and pepper to taste. When serving, decorate with greens. Squeezed garlic will add spiciness to the puree soup.

Ingredients:

• Chicken broth - 2 l.
• Boiled chicken meat - 400 gr.
• Champignons - 300 gr.
• Barley - 150 gr.
• Onions - 2 pcs.
• Carrots - 1 pc.
• Celery stalks - 1 pc.
• Garlic - 4 cloves
• Spicy herbs (rosemary, thyme, basil) - 3 tsp.
• Spinach - 150 gr.
• White wine - 100 gr.
• Salt, pepper - to taste

Preparation:

Cut vegetables: carrots and celery into thin slices. Onions in medium squares. It is best to cut mushrooms into thin slices. Finely chop the garlic or pass it through a press. Fry all vegetables in vegetable oil until tender, about 10 minutes. Then add white wine and herbs, fry for another 5 minutes. Place the fried vegetables in a deep saucepan and fill with broth. Add salt and pepper and bring to a boil. After the broth boils, add pearl barley and cook for 30 minutes until fully cooked. Once the cereal is ready, add the chopped chicken and spinach. Simmer on low heat for another 10 minutes.

Ready. Serve with sour cream and herbs.

Ingredients:

• Chicken fillet - 500 gr.
• Chanterelles - 300 gr.
• Potatoes - 4 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Processed cheese - 1 pc.
• Vegetable oil - 2 tbsp. l.
• Salt, pepper - to taste

Preparation:

Let's start with the broth. Cut the chicken into portions and set it to cook over medium heat. Cut carrots and onions into cubes. Fry the onion in vegetable oil. When it turns golden, add carrots to it and fry until golden brown. While the vegetables are frying, cut the potatoes into cubes and send them to our chicken. Let it cook. In the meantime, you can add the mushrooms to the pan with the vegetables. The potatoes are almost ready, let's start frying them. We continue to cook.

Mushrooms need to be soaked overnight in salted water, then they will cook faster

Grate the melted cheese on a fine grater. Add it to the soup. Stir constantly until the cheese is completely dissolved. 5 minutes before readiness, add salt and pepper to taste.

Ingredients:

• Chicken fillet - 270 gr.
• Chicken broth - 1 l. (can be cooked from a cube)
• White mushrooms - 200 gr.
• Onions - 2 pcs.
• Garlic - 1 clove
• Fresh (dried) thyme - 2 sprigs
• Vegetable oil (preferably olive) - 3 tbsp. l.
• Red lentils - 150 gr.
• Sweet ground paprika - 1 tbsp. l.
• Cumin - 1 pinch
• Tomato paste - 1 tbsp. l.
• Cream - 150 ml.
• Salt, pepper - to taste

Preparation:

Peel the onions and garlic and chop finely. Wash the thyme, shake it off, and tear off the leaves. Heat 1.5 tbsp in a saucepan. spoons of vegetable oil, add onion and garlic, simmer until transparent. Pour the lentils into the pan and simmer for 1 minute. Sprinkle lentils ground paprika and caraway seeds. Add tomato paste, mix. Pour chicken broth into the pan, bring to a boil and cook for 15 minutes. Using a sharp knife, cut the skin on the breast into squares without touching the meat. Place the breast, skin side down, in the pan and sear over low heat for 15 minutes. Turn the breast over and fry for 2-3 minutes on the other side. Salt, pepper, wrap in food foil and leave for 5 minutes. Peel the mushrooms and cut into pieces. Heat the remaining vegetable oil in a frying pan and fry the mushrooms in it. Salt, pepper, sprinkle with thyme. Puree the lentil soup and puree in a blender. Salt, pepper, add cream, bring to a boil. Slice the breast thin pieces. Pour the soup into bowls, add a few pieces of breast and mushrooms to each bowl.

Ingredients:

• Chicken broth - 1 l.
• Chicken fillet - 1 pc.
• Carrots - 1 pc.
• Fresh mushrooms - 100 gr.
• Soy sauce - 3 tbsp. l. + (to taste)
• Miso paste - 1 tbsp. l.
• Rice or wine vinegar - 1 tbsp. l.
• Tomato paste - 1 smallest jar.
• Green onions, chili pepper.

Preparation:

Boil chicken broth. Cut the chicken fillet into pieces and marinate in 1 tbsp. l. vinegar. Cut the mushrooms into small pieces, leaving a few whole caps for decoration. Chop the carrots nicely and add them to the prepared chicken broth. Quantity hot pepper add to taste. Place chicken in broth and cook for 10 minutes. Add tomato paste and mushrooms, cook for another 10 minutes. Dissolve a tablespoon of miso paste in a small amount of broth and add to the soup. Add soy sauce. Make sure the soup is moderately salty. Add Udon noodles and cook for 5 minutes. That's it, very tasty and dietary miso soup is ready. Before serving, sprinkle with green onions.

Ingredients:

• Chicken leg - 1 pc.
• Potatoes - 6 pcs.
• Celery stalks - 2 pcs.
• Onions - 1 pc.
• Champignons - 5 pcs.
• Processed cheese - 4 pcs.
• Greens - 1 bunch
• Salt, pepper - to taste

Preparation:

You need to cook broth from the leg. Since our soup is puree, potatoes and celery can be chopped in large pieces. They need to be boiled in broth until cooked. Now we prepare the cheeses, mushrooms and meat. Fry the champignons in a frying pan until cooked and transfer to a plate. Sauté the onion. The meat from the leg must be cut into strips. Place in the mixer: cooked vegetables, fried onion and cheesecakes. Beat everything well until you get a puree. Pour the finished mixture into the broth and boil for 2 minutes. Serve the soup with fried mushrooms, meat and chopped herbs.

In essence, this is a classic mushroom soup with chicken, only instead of potatoes there are pancakes. It turns out very interesting.

Ingredients:

• Chicken - 500 gr.
• Champignons - 400 gr.
• Onion - 1 piece
• Chicken egg - 1 pc.
• Water (this is for pancakes) - 1 glass
• Wheat flour
• Salt - to taste
• Spices - to taste

Preparation:

The chicken needs to be boiled until done. Cut the vegetables into cubes. Fry the onion. When it turns golden, add mushrooms to it. Next, fry the pancakes. To do this, mix the egg, water, flour.

You can use milk for pancakes, it will make them more tender.

When the chicken is ready, cool it and cut it into small pieces. Strain the broth and put in the overcooked mushrooms with onions and chicken, let it sit for a little while.

Before serving, cut the pancakes into strips, put them in a bowl and pour in the soup.

Ingredients:

• Champignons - 200 gr.
• Chicken fillet - 200 gr.
• Potatoes - 200 gr.
• Onions - 100 gr.
• Carrots - 100 gr.
• Buckwheat - 70 gr. (½ cup)
• Parsley - a few sprigs
• Bay leaf - 3 pcs.
• Salt, pepper - to taste

Preparation:

Cover chicken fillet with water. Bring to a boil, add salt and simmer over low heat for 20 minutes. Peel the onion and chop finely. Cut the mushrooms into slices. Fry the onion in vegetable oil for 5 minutes. Add mushrooms, stir, fry for 15-20 minutes or until all the liquid has evaporated. Peel the potatoes and carrots and cut into small cubes. Remove the fillet from the broth and replace it with potatoes and carrots. Add washed buckwheat. Cook for 15 minutes. Also cut the fillet into small cubes, and finely chop the parsley. Pepper the soup, add bay leaf. Add fried mushrooms and onions, cook for 5 minutes. Add fillet pieces and parsley.

Ingredients:

• Chicken (bones for broth) - 2 pcs.
• Chickpeas - 100 gr.
• Beans - 100 gr.
• Mushrooms (fresh or frozen) - 350 gr.
• Carrots - 1 pc.
• Onion - 1 pc.
• Potatoes - 2 pcs.
• Greens (fresh or dried)
• Allspice (and black peppercorns)
• Bay leaf - 2 pcs.
• Starch - 1 tbsp. l.
• Vegetable oil - 3 tbsp. l.

Preparation:

To prepare this soup, it would seem that you need a lot of things. But if you have already boiled beans and chickpeas, as well as ready-made broth, then the soup is prepared very quickly and easily. Next we cook the chicken broth. Don't forget to skim off the foam. At the same time, fry in vegetable oil: place chopped onions and carrots on opposite sides of the frying pan. Meanwhile, cut the mushrooms, mix the onions and carrots, add the mushrooms, fry. Remove the chicken parts from the finished broth, remove the meat from them, and send them back to the broth. It's time for potatoes and beans with chickpeas. Add them to the soup. IN cold water dissolve starch and add to soup

This trick will make the soup thicker.

Let it boil, add salt, add herbs, peppercorns, bay leaf. Simmer the soup over low heat for 30 minutes.

Ingredients:

• Chicken leg - 1 pc.
• Champignons - 350 gr.
• Onions - 1 pc.
• Carrots - 1 pc.
• Potatoes - 2-3 pcs.
• Eggplant - 1 pc. (small)
• Greens (dill, parsley) - 1 bunch
• Vegetable oil - for frying
• Salt, pepper - to taste

Preparation:

Place chicken meat in cold water, bring to a boil, skim off the foam. While the broth is cooking, let's start with the vegetables. Cut the onion into thin half rings and fry in vegetable oil until transparent. Cut the carrots into strips and add them to the fried onions. Add the prepared vegetables to the meat and cook until tender. Cut the mushrooms into slices. Fry them in vegetable oil until golden brown. Cut the potatoes into small cubes. We send it to the pan. Let it boil and throw the mushrooms in there. Cut the eggplant into cubes and fry it the same way, then add it to our soup. Salt, pepper, cook for another 10 minutes. 2 minutes before readiness, add the greens.

Ingredients:

• Chicken fillet - 0.5 pcs.
• Rice - 3 handfuls
• Eggplant - 0.5 pcs.
• Zucchini - 0.5 pcs.
• White onion - 0.5 pcs.
• Carrots - 1 pc.
• Tomato (small) - 2 pcs.
• Petiole celery (petiole) - 1 pc.
• Green beans - 70 gr.
• Bell pepper - 0.5 pcs.
• Champignons (small) - 10 pcs.
• Chili pepper (or to taste) - 1 pc.
• Soy sauce - 100 gr.
• Vinegar (rice) - 3 tbsp. l.
• Brown sugar - 1 tsp.
• Garlic - 1 clove
• Ginger - 2 cm piece
• Olive oil - 2 tbsp. l.
• Salt, pepper - to taste
• Greens - a few sprigs for serving
• Sesame oil - for serving

Preparation:

Wash vegetables and dry. Cut the onion into half rings and the carrots into thin strips. Fry in olive oil until transparent. Chop the bell pepper and petiole celery, add to vegetables. Cook for 1-2 minutes. Cut the zucchini and eggplant into strips and add to the pan. Peel beans from stems and add to vegetables. If it's too long, cut it. Add champignons (if large, chop), grated tomatoes, discard the skins and cook for 7 minutes. The vegetables should remain crispy. While the vegetables are cooking, wash the chicken fillet and cut into small pieces. Boil for 5 minutes in a saucepan containing 2 liters of water, rinse and add rice. When the rice is ready, add vegetables. Add soy sauce, rice vinegar and sugar. When the soup boils, add peeled, grated ginger, crushed garlic clove and finely chopped hot peppers. If necessary, add salt and pepper mixture. Add a little when serving sesame oil Sprinkle with chopped herbs for flavor.

Ingredients:

• Mushrooms (fresh, frozen) - 400 gr.
• Boiled chicken fillet - 500 gr.
• Potatoes - 400 gr.
• Onion (large head) - 1 pc.
• Cream (20%) - 500 ml.
• Hard cheese (grated) - 100 gr.
• Salt, pepper - to taste
• Bun (rye, with yeast) - 4 pcs.
• Garlic - 2 cloves
• Vegetable oil - for frying

Preparation:

Take the bread and cut off the top. She will be our cover. Remove the crumb from the middle of the bun. Place the bread itself in the oven preheated to 180 degrees. This is necessary for it to dry out. Make a garlic-butter mixture. Spread it on the inside of the bun. Cut the potatoes and set them to boil. Fry finely chopped mushrooms and onions until golden brown. Add the mushrooms to the potatoes, add salt and pepper, and cook until done. Drain the liquid from the soup, and beat what is left with a blender. Place the mushroom mixture back into the pan and add cream. Bring to a boil, but do not boil. Before serving, pour the soup into a bun and sprinkle with grated cheese.

Bon appetit!!!

Mushroom soup can be prepared with chicken broth; the combination of flavors is wonderful, while maintaining transparency and benefits. The fact is that during cooking, all the harmful substances that mushrooms absorb like a sponge during the growth process are transferred to the decoction. If you want your mushroom soup to be tasty and harmless, do not use the broth in which you boiled the mushrooms. The recipes differ slightly from each other, only the ingredients change. Therefore, you can easily experiment and delight your loved ones with new aromatic dishes.

Ingredients:

How to cook mushroom soup with chicken broth

1. Boil the mushrooms. The cooking time depends on the type, for example: boletus mushrooms are boiled for 50 minutes, champignons - 5 minutes, chanterelles and White mushroom- 20 minutes. If you want to leave part of the broth for soup (chicken + mushroom), then after boiling, the first broth must be drained and filled with fresh water. If you prepare soup using only chicken broth, the broth is poured into the sink and is not used. Chop the mushrooms.

2 . Boil chicken broth, remove chicken, add salt to taste. Peel the potatoes and cut into cubes. Place in boiling broth. After the broth with potatoes boils, reduce the heat to low and then cook the soup using it. With this cooking option, a simmering effect is created, the vegetables do not become overcooked and all the ingredients fully impart their aroma and taste to the finished dish.

3 . Boiled mushrooms You can pre-fry or simply add to the soup, after the potatoes, without frying.

4 . To add flavor, add a whole onion to the broth, which will need to be removed from the pan before finishing cooking.

5 . And of course, no mushroom soup would be complete without the aroma of bay leaves.

6 . Five minutes before the end of cooking, add fried onions and carrots to the soup. Please note that the vegetables should be sautéed, not fried, that is, fried until soft, when a blush only slightly begins to appear on the onions. This is the best solution for preparing first courses.

7 . Also, 1 minute before readiness, we recommend adding chopped garlic, it will create the effect of a natural flavor enhancer (that is why it is added at the end, when the taste of the mushroom soup is already full and rich). Also, if you want to give the soup a golden hue, add turmeric.

8. We check the potatoes for readiness, add the greens, cover the pan with a lid, after 10 minutes the soup is ready to serve.

Delicious mushroom soup with chicken broth is ready

Bon appetit!

The simplest version of mushroom soup is classic noodles. Anyone can make it, even without a recipe at hand. To do this, just boil the mushrooms, add fried onions and carrots to the resulting broth and throw in some vermicelli. If desired, you can also chop a couple of raw potatoes into it. That's all.
However real taste and the flavor of mushroom soup is not always made by mushrooms. The dish becomes tastier and richer if you cook it not with a decoction of forest products, but with rich chicken broth.

Classic recipe for mushroom soup with chicken broth

For such a mushroom soup you will need exactly the products that were described at the very beginning of the article:

• chicken broth – 1 l;
• mushrooms – 500-700 g;
• potatoes and carrots - 1 root vegetable each;
• onion – 2 medium heads;

In a frying pan with vegetable oil, lightly fry the onion, chopped as small as possible. Then put carrots chopped in any convenient way there. Fry everything together for 10-15 minutes. During this time, peel and cut the potatoes. Place the prepared products into a saucepan with boiling broth. Salt and pepper the dish.
If necessary, chop the mushrooms and fry in a frying pan with onions and carrots for 8-12 minutes. Then they too are sent to the decoction. Cook everything together for about 15 minutes. Classic version mushroom soup is ready.

Mushroom soup in chicken broth with noodles

Mushroom noodles are essentially the same classic. It is prepared in almost the same way as the standard mushroom soup described above. The only caveat is that 5-7 minutes before it’s ready, you need to throw 100-150 g of vermicelli into it (per 1 liter of chicken broth).

You shouldn’t cook a lot of this mushroom soup. We must remember that pasta tend to “disperse”, so the heated soup will no longer be so tasty.

By the way, instead of noodles, you can use other similar ingredients, for example: stars or broken spaghetti.

Creamy mushroom soup with chicken broth

Another classic recipe mushroom soup for chicken broth– creamy. This option of this dish has an extraordinary delicate taste. For it you will need:

• chicken broth – 1 l;
• mushrooms – 500-700 g;
• onion – 2 medium heads;
• flour – 4-5 tablespoons;
• butter – 200 g;
• black pepper and salt - to taste.

Fry chopped onions and mushrooms in a quarter amount of butter. You need to fry for 10 minutes - no more. Place the prepared ingredients in a saucepan with boiling chicken broth, and in a frying pan melt the butter remaining from the oil taken for frying the onions and mushrooms. Add flour to melted butter and stir quickly. Add the resulting mass to the broth, mix well and cook for about 10-12 minutes. If desired, the finished soup can be seasoned with fresh chopped herbs, preferably dill.

Mushroom soup in chicken broth with melted cheese

Ordinary mushroom soup with chicken broth will add a wonderful taste processed cheese. And it is very easy to prepare this version of this dish if the following are found in the house:

• chicken broth – 1 l;
• mushrooms – 250 g ( better than chanterelle, but any others will do, even champignons);
• carrots and potatoes - 1 and 2 root vegetables, respectively;
• onion – 1 medium head;
• processed cheese – 100 g (1 briquette);
• vegetable oil - for frying;
• salt and black pepper - to taste.

Fry the onion, finely chopped, in oil. Then add finely grated carrots and medium-sized mushrooms to it. Fry everything together for 12-15 minutes.
During this time, boil the broth, peel and cut the potatoes into small cubes. Add seasonings and spices to the broth and add potatoes. After 10 minutes, send the frying there. After another 10 minutes at almost ready soup put small cubes processed cheese and stir properly. It is advisable that the cheese completely dissolve in the broth. However, if this did not happen, this does not mean that the soup was a failure. Experienced cooks We still haven’t agreed on what tastes better, with pieces of cheese or just a cheese taste.
By the way, to make it easier to cut the cheese, you should keep it in the freezer for 15 minutes.

Mushroom soup in chicken broth with hard cheese

Mushroom soups with chicken broth can be cooked not only with processed cheese, but also with regular cheese durum varieties. For this dish you need to purchase from the nearest store:

• chicken broth – 0.5 l;
• mushrooms – 250-300 g (you can take champignons);
• cream – 250-300 ml;
• onion – 1 medium head;
• hard cheese – 50-100 g (it is best to take Dutch cheese);
• butter – 50-70 g;
• flour – 2 tablespoons;
• salt and seasonings - to taste (a mixture of 5 peppers and Provençal herbs is optimal).

Fry the onion and sliced ​​mushrooms in vegetable oil until the onion pieces turn golden. Cool the finished mixture and use a blender to turn it into homogeneous mass. Melt the butter in the same frying pan, sprinkle it with flour and mix well, then pour in the cream. Stir the mixture again and remove from heat.
Put the chicken broth on the fire, bring it to a boil, pour the creamy mixture into it, add mushroom puree and season with salt and spices. When the broth boils again, add the grated cheese and cook, stirring constantly, until the cheese has dissolved. Each portion of the finished soup can be sprinkled with chopped herbs, for example: dill.

Cream of mushroom soup with chicken broth and croutons

Preparing creamy mushroom soup based on chicken broth is as simple as the usual classic mushroom noodles. For this you will need:

• chicken broth – 0.5 l;
• mushrooms – 300-400 g ( the best option- Champignon);
• potatoes - 4-5 root vegetables;
• onion – 2 medium heads;
• cream – 0.5 l (can be replaced with milk);
• vegetable oil - for frying;
• salt and black pepper - to taste.

Finely chop the onion and fry in a frying pan until golden brown. Then pour the cream into the pan, add the mushrooms cut into slices, cover with a lid and cook for about 5-7 minutes.
Cut the peeled potatoes in any way and add them to boiling chicken broth seasoned with spices and seasonings. After 20 minutes, when the potatoes are cooked, remove the pan from the heat and beat the prepared semi-finished product using a blender. Return the saucepan to the heat, pour in the milk-mushroom mixture and cook for another 15 minutes.
All that remains is to pour the mushroom soup into plates and add pre-prepared croutons or croutons to each.

Hungarian mushroom soup with chicken broth

For lovers national cuisines I'll like it Hungarian way preparing mushroom soup with chicken broth. The rest should not be afraid, since it is not very different from the Russian classics, except perhaps in a set of seasonings and spices. Well, in general, for this soup you will need:

• chicken broth – 0.7 l;
• mushrooms – 500 g (usually champignons are used);
• onion – 3-4 medium heads;
• milk – 200 ml;
• sour cream – 100 g;
• vegetable oil – 6 tablespoons;
• flour - 3 tablespoons;
• dried dill and parsley, paprika, soy sauce, lemon juice– 1 tablespoon;
• salt and black pepper - to taste.

Fry chopped onions and mushrooms in vegetable oil for 6-8 minutes. Then add sour cream, soy sauce and flour to them. Stir the mixture, cover the pan with a lid and cook over medium heat for about 15 minutes.
Boil the broth, add milk, paprika and dried herbs. When the broth boils, pour the mushroom mixture into it, add lemon juice and turn off the gas. The Hungarian version of mushroom soup with chicken broth is ready.

Japanese soup with mushrooms and rice in chicken broth

But this version of mushroom soup with chicken broth will appeal to those who prefer dishes asian cuisine. At the same time, some are too exotic products You don't have to buy it in the store. Most of the ingredients are always available to any housewife:

• chicken breast – 1 pc.;
• mushrooms – 250-300 g (usually champignons are taken);
• rice – 80-100 g;
• chicken eggs – 4 pcs.;
• green onions - a bunch;
• white dry wine– 100 ml;
• soy sauce – 2 tablespoons.

With this mushroom soup You'll have to tinker a little longer, but it's worth it. Wash the chicken breast and marinate in the mixture soy sauce and white wine. You need to keep the chicken in the marinade for at least 30-40 minutes.
Pour a liter of water into a saucepan, put the chicken in and pour in the marinade. When the water boils, turn down the heat and cook until the chicken is done, i.e. about half an hour. After this, remove the breast and add sliced ​​mushrooms to the broth. Then, constantly stirring the broth, pour in the eggs, beaten as for an omelet. Cook everything together for another 30 minutes.
At the same time, you need to cook the rice, rinse it and place it on plates. Add chicken breast strips to each plate, then pour in the finished soup and sprinkle with finely chopped green onions.

Let's summarize
Attentive readers have already noticed that cooking various options mushroom soup with chicken broth are not much different from each other. And it’s very similar to cooking any other soup. The main difference is in the method of cooking, frying and seasoning the mushroom soup.
So, as with all cooking, don’t be afraid to experiment and... Bon appetit!

Video recipe “Chicken soup with champignons”