Recipe for making mushroom mushroom soup. The best recipes for fresh champignon soup with potatoes

I suggest making a light, vegetarian mushroom mushroom soup with champignons. If desired and for satiety, you can add any meat broth, if available. Spices and herbs can also be used to taste.

We need the following products:

Peel the potatoes, cut into cubes, add water, salt and cook. At this stage, you can add ready-made broth. I had frozen beef - 250 ml and I just added it to the pot with potatoes. And also added a dried mixture of vegetables - 1 tbsp. l.

While the potatoes are boiling, peel and chop the mushrooms.

Fry them until golden brown in vegetable oil. Season with lightly salt and sprinkle with seneli hops. Champignons are greenhouse mushrooms, they do not grow outdoors and therefore do not require prolonged heat treatment.

Chop carrots and onions into smaller pieces.

Add to the fried mushrooms and fry the onions and carrots until golden brown.

When the potatoes are cooked and soft, you can add fried mushrooms with vegetables to the soup. Boil for another 7-10 minutes. Small pasta can be added if desired.

This soup has many advantages, which explains its popularity. The availability and unpretentiousness of the main ingredient makes this first dish one of the favorites of many housewives. The aroma is unforgettable, and the recipe for the soup is very simple, and there is always the opportunity to experiment with the ingredients to your taste.

How to make mushroom champignon soup

There are so many cooking options, you can use a new recipe every day. Mushrooms can be cut or grated, fried or thrown into the pan fresh, use broth such as chicken. The peculiarity is that the mushrooms will never be raw, because they can be consumed without heat treatment. You just have to choose the freshest mushrooms.

A good champignon is one with a matte surface of the cap, elastic to the touch, and a leg without voids. The smell should be pronounced mushroom. Although this product is hearty, it is not high in calories, therefore it is considered a dietary meal. Before making mushroom soup, you need to prepare them. Peel thoroughly, then process according to recipe.

How much to cook champignons in soup

This question often arises, because you don't want to digest them or undercooked them. The time depends on the method of preliminary preparation before the mushrooms enter the common pot. If you use fresh products, then you need to cook no more than 5 minutes, if frozen - about 10. Add only to boiling water, so all the taste will remain in the mushrooms, and will not go into the broth.

Mushroom champignon soup - recipe with photo

Even an inexperienced housewife can cook this easy dish. Its advantage is that the recipe for mushroom soup with champignons can be modified in any way, adding those products that taste better. So you can pamper your family with something tasty, new, unusual at least every day, and step-by-step instructions with a photo will only make this work easier. Below are recipes on how to cook mushroom champignon soup.

Cream soup

Fresh mushrooms can be easily cooked into a special puree soup. Products do not require careful preparation, for example, you can not cut them into a nice plate or take canned ones. In addition, if you do not add potatoes, its calorie content will decrease, and the aroma will remain at its best. Gourmets will certainly appreciate it. Mushroom cream soup made from champignons with cream can become a signature dish.

Ingredients:

mushrooms - 300 g;
potato tubers - 4 pcs.;
onions - 2 pcs.;
cream - 0.5 l;
salt pepper.

Cooking method:

Boil the potatoes.
Chop the onion.
Peel the mushrooms, cut into slices.
Fry the onion in oil, it is better to use butter, then add the mushrooms. Fry until cooked, not forgetting to stir.
Toss the mushrooms to the potatoes, add cream there, salt and pepper the mixture. Grind everything with a blender. If the mass is thick, you can add a little broth of potatoes. Serve a treat with croutons.

Cream soup

Another recipe for how to cook champignon soup. Unlike the previous one, this one has a more uniform and creamy consistency. No one will refuse this dish, even the most fastidious child will definitely ask for more. If you cook mushroom cream soup with cream not on chicken, but on vegetable broth, you can safely use it during the fasting period.

Ingredients:

chicken broth - 600 ml;
sunflower oil - 2 tbsp. l .;
flour - 2 tbsp. l .;
cream - 200 ml;
fresh champignons - 0.5 kg;
onions - 2 pcs.;
butter - 40 g;
salt pepper.

Cooking method:

Wash the mushrooms and onions, chop, fry in hot oil until mushrooms are soft, stir. Season with salt and pepper.
Put the mixture in a blender, pour in a third of the broth and beat.
Melt the prepared butter, fry the flour in it. Add chopped mushrooms, pour in the broth that remains, and cook for no more than 5 minutes.
Pour in 20% cream, bring to a boil, remove from heat.
Season with salt and pepper. Serve cream soup with croutons.

Mushroom soup

Champignons can be purchased at any time of the year. These mushrooms are absolutely safe as they are grown in greenhouse conditions. Mushroom soup can be a real lifesaver as it is economical and quick to prepare. The first course will appeal to both young and adult tasters. Before making a soup with fresh champignons, you need to be ready, because this soup will become the "must-have" of your diet.

Ingredients:

mushrooms - 300 g;
butter - 2 tbsp. l .;
small carrots - 2 pcs.;
onion - 1 pc.;
potatoes - 3 pcs.;
rice - 1 tbsp. l .;
spices, sour cream if desired.

Cooking method:

Rinse the mushrooms, add water, preferably cold, leave for 10 minutes, then cut.
Rinse rice, mix with mushrooms, add butter and boiling water there. Put out.
Chop the onion into cubes, grate the carrots, fry the vegetables in oil until golden brown. Add them to rice, pour in a little boiling water, cook until mushrooms are soft.
Wash the potatoes, cut into cubes, and put in a saucepan. Top up with boiling water and cook until tender. Finally, season with salt, sugar and other spices. If desired, stir in a little tomato paste. This will add some piquancy to the dish.

Cheese

It has long been known that mushrooms go well with a creamy flavor. However, this can be achieved not only by adding a dairy product. Processed cheese is an excellent substitute for cream and is much cheaper. However, do not overdo it with it, since this can clog the aroma of the mushrooms. Soup with champignons and melted cheese is an ideal meal for those who love delicious food.

Ingredients:

chicken fillet - 200 g;
mushrooms - 300 g;
medium potatoes - 3 pcs.;
processed cheese - 2 pcs.;
tomato, onion, carrot - 1 pc.;
salt, pepper, herbs.

Cooking method:

Boil the chicken fillet, the volume of water is about 1.5 liters. Salt only after boiling. When the chicken is done, cut it into small cubes.
Chop the onion, fry, add grated carrots to it, cook for about 5 minutes. Then pour the prepared mushrooms and simmer until the moisture evaporates completely.
Cut the potatoes into cubes and pour into the broth. Let it simmer for 20 minutes. Add a whole tomato there. At the end, take out, peel and knead into a gruel. Add back to the broth with potatoes and the vegetable mixture. Cook everything for no more than 5 minutes.
At the end add chicken fillet, grated melted cheese. Serve with herbs. You can add garlic to a cheese dish.

With potatoes

This recipe is often used by people during the fasting period. However, this soup with champignons and potatoes turns out to be very tasty. If this is a common everyday dish, then chicken or meat broth can be used as a basis. The treat will only benefit from this. The broth will favorably emphasize the original mushroom aroma.

Ingredients:

water - 2 l;
champignons - 10 pcs.;
potatoes - 4 pcs.;
onions, carrots (medium) - 1 pc .;
garlic - 3 teeth;
salt, pepper, herbs.

Cooking method:

Cut the potatoes, pour over cool water and put on fire.
Wash the mushrooms, cut into slices. Add to potatoes after boiling. Cook for about 10 minutes.
Chop onions and carrots, fry. Add to potato soup pot. Add garlic and pepper at the end of cooking. Boil quite a bit. Serve sprinkled with herbs. To make a lean dish more nutritious, you can add barley separately or.

Chicken

Light, but nourishing food will appeal to girls who carefully monitor their figure. The dish can diversify the daily diet and add some zest. In addition, it does not take much time and effort to surprise loved ones with soup with chicken and mushrooms. Even having come after work, after spending a few minutes, you can feed all family members and guests. If you add broccoli as well, then it will be simply delicious. For children, the food can be made colorful by adding different vegetables.

Ingredients:

chicken breast - 0.5 kg;
water - 2 l;
onions, carrots - 1 pc.;
potatoes - 2 pcs.;
champignons - 5 pcs.;
thin vermicelli - 70 g;
salt pepper;
greens optional.

Cooking method:

Rinse the breast, dry it, clean it from skin and cartilage. Cover with cold water. Cook until boiling over high heat, then reduce and cook for about 30 minutes. on the weak.
Peel vegetables, rinse with cold running water. Then chop, cut the mushrooms into slices. Do the same with potatoes.
Heat the oil, put the onion in a frying pan, fry until transparent. Add carrots and cook until soft. Fry the mushrooms separately and then mix with the onions. Smoked bacon or shrimp can be added to spice it up.
Remove the breast from the broth, put potatoes and lavrushka leaves there. Cook for 10 minutes. Dismantle the breast into fibers or simply cut into portions.
When the treat is almost ready, add salt, pepper, chicken meat, noodles and sautéed vegetables. Bring all the ingredients to readiness.

In a multicooker

You can even bake pies in a multicooker, so making mushroom soup there is as easy as shelling pears. The dish will certainly turn out rich, tasty and truly appetizing. What could be better than returning home after work, spending just a few minutes slicing food and pressing a few buttons, and then enjoying a delicious champignon soup in a slow cooker.

Ingredients:

ground beef - 250 g;
onions - 2 pcs.;
champignons - 200 g;
celery root - 70 g;
carrots - 1 pc.;
processed cheese - 3 pcs.;
parsley, green onions;
vegetable oil - 2 tbsp. l.

Cooking method:

Wash the mushrooms and cut into slices. Peel and dice the vegetables, grate the carrots.
Select the Multi-cook mode, turn on the temperature 160 degrees. Pour vegetable oil into the thicket, fry the beef, stirring constantly. Then add mushrooms and vegetables at intervals of 5 minutes. If you wish, you can not fry the minced meat, but make meatballs.
Pour in 1.5 liters of water, wait for a boil, add potatoes to the bowl. Season the soup and cook until tender. Finally add the grated processed cheese. Sprinkle with herbs before serving.

With frozen mushrooms

Sometimes there may not be fresh mushrooms in the refrigerator, but you really want to indulge yourself in an incredible soup of them. Then frozen vegetables will come to the rescue, the aroma of which is no worse than that of fresh ones. It is much more convenient to cook from them, because they do not even need to be thawed, but frying is still required. Every housewife can feed mushroom soup with frozen champignons, a recipe with a photo will help her.

Ingredients:

chicken broth with meat - 2 l;
carrots, onions - 1 pc.;
potatoes - 3 pcs.;
frozen mushrooms;
vegetable oil - 2 tbsp. l .;
salt, seasoning.

Cooking method:

Do not defrost the mushrooms, put in a frying pan with heated oil and fry until the moisture has completely evaporated.
Finely chop the onion. Grate the carrots on a coarse grater. Add vegetables to the mushrooms and fry until the onions are transparent.
In a separate saucepan, bring the broth to a boil, add mushrooms and potatoes. Cook until the potatoes are ready. Sprinkle with herbs when serving.

With noodles

For lovers of pasta, this option with a photo will come in handy. There is nothing easier than a recipe for mushroom soup with champignons and noodles. These two products are just perfect match. If desired, instead of noodles, you can add homemade or egg noodles, which will make the soup even more original.

Ingredients:

champignons - 200 g;
potatoes - 4 pcs.;
vermicelli (noodles) - 70 g;
mushroom-flavored cube (for broth) - 1 pc .;
water - 1.5 l;
onions, carrots - 1 pc.;
sunflower oil - 2 tbsp. l .;
sour cream (cream) - 4 tbsp. l .;
salt, pepper - at the discretion;
Bay leaf.

Cooking method:

Rinse the champignons well, cut into thin slices.
Cut the potatoes into cubes. Onions and carrots are optional. Heat oil in a skillet and put vegetables there in turn, except for potatoes.
Dissolve the bouillon cube. Put potatoes in boiling water.
After the potatoes are almost ready, add the noodles and vegetables to the soup. Season with salt and pepper, add spices. Serve with fresh herbs and sour cream.

Chicken broth

Mushroom soup is considered a popular dish throughout the country. Champignons are sold in almost every store. To make the dish more satisfying, it is recommended to cook in chicken broth. This is delicious. If you follow the step-by-step photos of making champignon soup in chicken broth, the dish will turn out to be very tasty.

Ingredients:

champignons - 200 g;
chicken fillet - 200 g;
potatoes, onions - 1 pc.;
salt, thyme, allspice, bay leaf.

Cooking method:

Boil the fillet until half cooked, then drain the water. Pour clean water into a saucepan, cut the fillets and cook until cooked. This will make the broth less greasy.
Cut the potatoes into large cubes. Chop the onion in half rings. Add vegetables to the boiling broth.
Peel the mushrooms, cut off the legs, cut the caps into slices or put them whole in the soup. Cut the legs into circles. Put the mushrooms in a saucepan in a quarter of an hour, after the vegetables. Do not forget to season the soup with salt, pepper, thyme. Let the soup steep for a while.

Video

Champignons have always been considered the most delicious and aromatic mushrooms that are easy to cook. You can cook a lot of dishes from these mushrooms, but soups are especially popular among connoisseurs of champignons.

In addition to the fact that mushrooms easily transfer their aroma into broth, they also retain their usefulness in soups.

Champignons contain biologically active substances and amino acids. Moreover, they are dietary product, because 100 g of these mushrooms contains 25 kcal... But, nevertheless, champignons are considered nourishing mushrooms due to their fibers and proteins.

Champignon soups are prepared not only with ordinary water, but also with vegetable, meat and chicken broths. These mushrooms are used for making a puree soup, which is boiled in milk, sour cream or cream.

Mushroom champignon soup - general cooking principles

Do not wash the mushrooms too thoroughly before cooking, otherwise the soup will be less flavorful.

Slice the mushrooms into slices to look nice in the soup.

Add potatoes to the soup if desired.

If you are making a soup with dried mushrooms, soak them in water two hours in advance. Do not pour the resulting broth, but add to the soup.

Add shrimp, spinach, and beans to mushroom soups, if desired.

Mushroom champignon soup - a classic recipe

Ingredients:

390 g of champignons;

One bow;

Two potatoes;

A clove of young garlic;

A liter of fatty chicken broth;

Two tablespoons of refined sunflower oil;

Dried greens.

Cooking method:

1. Put mushrooms in a colander and rinse, let the water drain. Slice the clean mushrooms into slices, cutting off any dark spots.

2. Peel the potato by removing the eyes of the root vegetables. Rinse and cut into cubes.

3. Peel the onion and garlic and chop finely. Mix the garlic with the required amount of salt.

4. Add refined sunflower oil to a hot skillet and fry the chopped onion in it. Then add the mushrooms and cook for eight minutes. Then combine the mushrooms and onions with the garlic dressing.

5. Boil the prepared chicken broth and dip the potatoes and mushroom frying in it.

6. Add pepper and dried herbs to the soup and cook for 35 minutes. The soup is ready as soon as the potatoes are tender.

7. Serve the soup until it's cool with half a boiled egg.

Champignon and carrot soup

Ingredients:

510 g of mushrooms;

2 potatoes;

Two handfuls of horns;

One onion;

One large carrot;

Vegetable oil;

Dill and parsley (one branch at a time).

Cooking method:

1. Rinse fresh mushrooms under running water to remove sand. If there are dark spots, trim them off.

2. Chop mushrooms at random.

3. Put the mushrooms in a saucepan, salt and fill with water. Cook for 9 minutes. Transfer the finished mushrooms to a colander.

4. Cut off the growths of the potatoes and peel them with a special knife. Cut the root vegetable into small cubes.

5. Rinse and peel carrots. Then grind with a grater.

6. Chop the peeled onion into cubes.

7. Rinse and shake fresh dill and parsley. Chop the herbs with a sharp kitchen knife.

8. Dip the potatoes into the broth left over from the mushrooms and cook for a few minutes.

9. While the potatoes are cooking, prepare the frying. Dip carrots and onions in a skillet preheated with oil and fry for 4 minutes. Then add boiled mushrooms to the pan and simmer for 6 minutes.

10. Transfer the finished frying to the broth along with the pepper and herbs. Add more salt to the soup if needed.

11. Bring stock to a boil and add the horns. Cook until all ingredients are cooked through.

12. Steep the finished soup with the lid closed for 13 minutes.

13. Serve champignon and carrot soup as a main course with sour cream.

Mushroom champignon soup in a slow cooker

Ingredients:

280 g champignons;

One carrot and onion;

Four potatoes;

Parsley;

Refined oil;

Two feathers of green onions.

Cooking method:

1. Rinse mushrooms under warm water and place on a cutting board.

2. Remove rough spots from the mushrooms.

3. Peel the carrots and onions, rinse with water, transfer to a cutting board and chop as needed.

4. Peel potatoes with a vegetable cutter and rinse under water. Transfer the vegetable to a cutting board and cut into strips.

5. Wash the parsley and chop finely with a knife.

6. Rinse green onions and chop into slices.

7. Pour some vegetable oil into a multicooker saucepan and set the "Fry" mode. Place the sliced mushrooms in a preheated bowl and cook for 11 minutes.

8. A little later add the onion to the mushrooms and fry for a few more minutes. Then put the carrots in the multicooker bowl and cook all the ingredients until golden brown.

9. Then put the potatoes in the technique and cover with water so that all the ingredients are covered with it.

10. Close the lid of the equipment and put on the "Soup" mode. Cook the dish for one hour.

11. At the beep, add green onions and parsley to the soup. Let the soup sit for another 9 minutes.

12. Serve the dish with slices of brown bread.

Mushroom soup with noodles and champignons

Ingredients:

325 g of champignons;

Two carrots;

A glass of spider web vermicelli;

Sunflower oil;

2.5 liters of purified water.

Cooking method:

1. Peel the carrots and rinse with warm water. Cut the vegetable into flowers. To do this, make several grooves along the carrots and cut them into circles.

2. Remove the husk from the onion and cut off unnecessary ends. Cut the vegetable into cubes. The smaller they are, the better.

3. Cut off the browning champignons and rinse the mushrooms. Cut the component into slices.

4. Turn on the stove over medium heat and heat the oil in a skillet. Dip the mushrooms there and fry for 12 minutes. Transfer the finished ingredient to a separate plate.

5. Add oil again to the same skillet. Fry the onions and carrots on it until tender.

6. Bring the water in a saucepan to a bubbling state and add all the fried ingredients.

7. Mix everything and add seasonings. Cook for about 14-16 minutes.

8. Then add the pasta to the mushroom soup and cook until the noodles are steamed.

9. Serve the hot soup, garnish with fresh herbs and a spoonful of mayonnaise.

Mushroom soup with champignons and chicken

Ingredients:

One chicken breast;

330 g champignons;

One onion and carrot;

Five potatoes;

Bay leaf;

Ground pepper;

Two liters of water;

Parsley;

Vegetable oil.

Cooking method:

1. Take a fresh chicken fillet and rinse it. Pat dry with a towel and place on a cutting board. Remove unwanted film and excess fat from the breast.

2. Send the chicken to the pot, add water and salt. Bring the broth to a boil and remove the resulting foam. Reduce the fire and cook for half an hour.

3. Use a different knife to peel the onions, potatoes and carrots. Remove the roots from the mushrooms. Rinse all these products.

4. Cut the potatoes into slices. Chop the onion into quarters. Chop the carrots into long strips.

5. Divide each champignon into five parts. Chop the greens finely.

6. Pour some vegetable oil into the pan, heat it up and lower the onion to it. Fry until transparent and add the mushrooms. Cook all together for another 17 minutes.

7. Use a slotted spoon to remove the cooked chicken from the broth and cool. Instead, place the potatoes in a saucepan and cook until tender.

8. Chop the cooled chicken in any shape and add to the potatoes.

9. After a few minutes add the carrots and mushrooms fried with onions.

10. Season the soup with pepper, bay leaves and salt. Cook for a quarter of an hour.

11. Add any greens to the prepared soup and leave for three minutes.

12. Serve soup with pickles, vegetable salads and croutons.

Mushroom champignon soup

Ingredients:

185 g of champignons;

Salt;

One leek;

Three stalks of celery;

One onion;

65 g butter;

Three spoons of sifted flour;

370 ml cream 15% fat;

One "Maggi" chicken cube

550 ml of water.

Cooking method:

1. Peel the onions. Trim the roots of the leeks. Rinse and dry everything along with the celery.

2. For champignons, cut off the excess and rinse.

3. Place all ingredients one by one on a cutting board and chop. Mushrooms - in layers, the rest is all cubes.

4. Put butter in a saucepan and melt. Then add the onion cubes there and simmer until transparent.

5. Add celery, mushrooms and leeks to the finished onion. Simmer for 6 minutes.

6. Mash the Maggi cube in a separate plate and add it to the saucepan.

7. After a couple of minutes, dip the wheat flour there and stir so that there are no lumps.

8. Next, pour the cream mixed with water, salt and ground pepper into a saucepan. Mix everything again and cook for no more than half an hour.

9. Cool the soup halfway through and pour into a blender bowl. Stir everything at the highest speed.

10. Pour the resulting puree back into the pot, bring to a boil, turn off the stove and leave the soup alone for five minutes.

11. Serve the dish by sprinkling it into small plates and garnish with white bread crumbs.

Mushroom champignon soup with cheese

Ingredients:

425 g portobello mushrooms;

25 g butter;

Half a spoonful of nutmeg;

Two processed cheeses;

45 ml cream;

Two liters of water.

Cooking method:

1. Rinse the mushrooms and transfer to the board. Separate their caps from the legs.

2. Remove any excess from the onion and cut into slices.

3. Place the mushroom legs in a saucepan and cover with running water. As soon as the water begins to boil, add salt and cook over low heat for forty minutes.

4. Strain the cooked broth, cut the legs and put them back into it.

5. In a skillet, fry the chopped mushroom caps in butter. Add the onions a little later and cook together for another 16 minutes. Put a small part of the roast in a separate bowl, and put the rest in a saucepan near the legs. Cook for 15 minutes.

6. Add the cream to the saucepan and cook the soup with it for a couple of minutes.

7. Puree the resulting mixture. You can do this with a blender.

8. Put the pot back on the fire. Add salt, shelled mushrooms, pepper, shredded processed cheese, and nutmeg to it.

9. Cook the soup until the cheese dissolves.

10. Serve ready lunch, decorate with sprigs of any greenery.

11. Also, for beauty, put onion circles in the soup bowls.

Mushroom soup with champignons and buckwheat

Ingredients:

Four large champignons;

Seasonings;

Three handfuls of buckwheat;

Carrot;

Tomato;

Two potato tubers;

Vegetable oil;

Cooking method:

1. Finely chop the onion and garlic and sauté them in oil.

2. Cut the carrots into half circles and add them to the garlic and onions.

3. Put the washed and chopped champignons there.

4. Rinse the tomato and peel it. Then grate it and add it to the vegetables.

5. Add hot water to the vegetable mixture and bring the soup to a boil. Then dip the potatoes and seasonings into the broth. Cook the mushroom vegetables for 20 minutes.

6. Sort the buckwheat, rinse and add to the soup. Cook until buckwheat is done.

7. Ladle soup and add canned corn to bowls.

8. Serve buckwheat soup with bread.

Mushroom champignon soup - tricks and tips

In chicken broth, the soup turns out to be much richer than in water.

Use butter instead of sunflower oil, if desired.

If you add regular processed cheese to the soup, then it will turn out to be much more appetizing.

Add any dried herbs and spices to your soups that are suitable for mushroom dishes.

Do not overcook the soup to prevent the mushrooms from becoming tough.

Champignons are nice outwardly rounded mushrooms of white color. They are massively grown in greenhouses and sold in almost every store. The ability to turn into a ready-made dish in 10-15 minutes makes them a real lifesaver for housewives who often host guests or do not have time for homework. Mushrooms are often stewed with onions and potatoes, added to sauces, but the first on their broth turns out to be appetizing and aromatic.

Mushroom champignon soup can be prepared in many ways with a variety of, often unexpected, additions. Knowing the taste preferences of family members, it is easy to choose the most desirable option and include it in the family menu.

Mushroom broth successfully replaces meat broth. Some people like its special scent even more.

Champignon soup is prepared with both vegetables and hearty ingredients like processed cheese, cereals and chicken.

Its relatively simple recipe and mouth-watering result make it a favorite homemade dish. It is customary to serve it with croutons or sprinkle with chopped herbs on top.

Champignons came to Russia from France, where they have been cultivated since the 17th century. These days, these are safe mushrooms that cannot be confused with a poisonous analogue. They are also not subject to the influence of bad ecology, forcing forest mushrooms to accumulate carcinogens in their caps.

Of course, I want to cook a healthy meal for my family, and including mushrooms in the diet is a good decision.

Frying onions, carrots and mushrooms gives the soup a rich taste, and spices add piquancy. The dietary option involves the addition of raw vegetables and mushrooms.

It is preferable to prepare any dish from fresh ingredients. The caps of young champignons are rolled inward (closed). Usually mushrooms and vegetables are cut into equal sized pieces. If the soup needs to be prepared quickly, the vegetables are grated, and the mushrooms are divided into very thin plates.

The mushroom soup will come out thick and give a rich feeling when mashed potatoes. The same can be done with zucchini and celery. When the soup is being prepared for a feast, you should put decorations on top of the plate: green leaves and fried mushrooms or croutons.

The most delicious champignon soup recipes

Mushroom dishes are to the liking of both vegetarians and meat-eaters. The former love it for its satiety, while others love it for its tenderness and creamy taste, since mushrooms are often combined with sour cream, cream or cheeses. At the same time, pepper and other spices will add spice and expressiveness to soup or stir-fry with mushrooms.

Mushroom puree soup is often cooked from fresh mushrooms, although some chefs recommend salted and pickled champignons. It should be noted that previously processed mushrooms will require adjusting the dose of salt and seasonings. It is better for a young hostess to use a standard recipe, and when serving, add a spoonful of sour cream to the soup bowls.

Compound:

300 g of young mushrooms;
1 onion;
2 small carrots;
3 medium potatoes;
2 tbsp vegetable oil;

The cooking procedure is as follows.

Pour 2 liters of water into a saucepan and put peeled and cut potatoes into small pieces.
Cook the potatoes until tender, remove them from the water and mash them in mashed potatoes.
Saute chopped onions and carrots in butter. After 5 min. put mushrooms cut into 4 plates.
Return mashed potatoes to water, add frying, salt, spices and cook for 15-20 minutes.
Pour the soup into bowls, add sour cream, garnish with parsley leaves.

With potatoes

This mouth-watering soup is good both on water and chicken broth. It will turn out to be satisfying due to the presence of a large amount of potatoes.

You do not need to turn vegetables into mashed potatoes. On the contrary, it is necessary to make sure that they do not boil, but become soft.

Compound:

300 g of young mushrooms and potatoes;
1 onion;
1 carrot;
3 tbsp vegetable oil;
salt and favorite spices (pepper, bay leaf).

The cooking procedure is as follows.

Pour vegetable oil into the bottom of a saucepan and fry chopped onions and carrots on it.
After 5-6 minutes. put mushrooms on them and simmer for another 7 minutes.
Pour over the roast with water or broth, add the potatoes cut into thin strips and cook for 15-20 minutes. Salt to taste.

Grated hard cheese is also added to the mushroom soup, but with it melted, the dish becomes a delicacy. It is more difficult to grate, so the curds can be put in for 15-20 minutes. into the freezer and remove before cooking to grind.

Compound:

300 g of young mushrooms;
300 g processed cheese;
2 small carrots;
3 medium potatoes;
2 tbsp vegetable oil;
5 sprigs of fresh parsley;
salt and favorite spices (pepper, bay leaf).

The cooking procedure is as follows.

Put mushrooms cut into 4 plates in a frying pan without oil and fry over low heat for 4-5 minutes.
Pour vegetable oil into them and add chopped onions. Saute together for about 10 minutes.
Put the saucepan on the fire, pour 2 liters of water into it and throw the potatoes cut into small cubes. Cook potatoes until half cooked.
Add frying to the soup, and after 3 minutes, stirring occasionally, pour out the chopped curds. Cook for 10-15 minutes.
Sprinkle with chopped parsley before serving.

Creamy champignon soup

First courses with cream are often prepared by northern peoples. They spend a lot of time in the cold, so they support their strength with high-calorie fatty foods. The taste of cream soup is unusually delicate. An additional plus is the speed of preparation.

Compound:

300 g of young mushrooms;
2 onions;
2 tbsp wheat flour;
25 g butter;
3 cloves of garlic;
300 ml heavy cream;
500 ml chicken broth;
salt and favorite spices (pepper, bay leaf).

The cooking procedure is as follows.

Put the saucepan on the fire, put butter in it and fry chopped onion and garlic on it.
After 4-5 minutes. pour flour and mushrooms cut into 4 plates. Fry for 7-9 minutes.
Pour the broth and cream into the contents, mix, salt and cook over low heat for another 5 minutes.
Place the garlic croutons in the soup bowls.

In the list of products that can always be found in the kitchen, vermicelli will be in the lead. Pasta is added to most types of first courses. Since the vermicelli is cooked very quickly, you should put it in the pot last.

Compound:

300 g of young mushrooms;
2 onions;
2 small carrots;
4 medium potatoes;
150 g vermicelli;
4 tablespoons vegetable oil;
a bunch of green onions;
salt and favorite spices (pepper, bay leaf).

The cooking procedure is as follows.

Pour 2.5 liters of water into a saucepan and put it on fire. Dip the potatoes cut into thin strips into it and cook until half cooked.
Fry chopped carrots and onions in oil, after 5 minutes. put mushrooms cut into plates to them.
Add the stir-fry to the soup, cook it for 7 minutes, and then pour in the noodles.
Put the chopped onion half a minute until ready.

With Chiken

Chicken broth is delicious on its own. When cooking any components on its basis, it impregnates them and makes them juicier and softer. Champignons are no exception. The smells of mushrooms and chicken do not "argue" either, but merge into a single mouth-watering aroma.

The soup can be made thicker by adding more mushrooms, or by making a broth with individual mushroom pieces.

Compound:

300 g of young mushrooms;
large chicken breast;
1 onion;
1 carrot;
3 medium potatoes;
50 g butter;
salt and favorite spices (pepper, bay leaf).

The cooking procedure is as follows.

Boil 2 liters of water and put chicken meat in it. Cook until tender.
Melt the butter in a frying pan and fry the chopped onions and carrots in it. After 5 min. put mushrooms cut into plates to them.
Remove the chicken from the broth and pour the roast into it. Cut the chicken into small cubes.
In 10 minutes. add thinly sliced potatoes to the pan, salt.
A minute before it's ready, return the chicken to the soup.

Celery stalks are added to salads and vegetable stews. Paired with zucchini, they create a vegetable broth base. It doesn't matter what you want: puree soup or the usual first. Due to the mushrooms, the dish will be satisfying and suitable for vegetarians or fasting people. A variety of spices are welcome in it.

Compound:

300 g of young mushrooms;
1 medium zucchini;
4 stalks of celery;
1 onion;
1 tomato;
100 ml heavy cream;
2 tbsp vegetable oil;
salt and favorite spices (pepper, bay leaf).

The cooking procedure is as follows.

Coarsely chop the onion and celery, fry them for 5-7 minutes. in a greased frying pan.
Put the mushroom plates on them and cook for another 10 minutes.
Pour 2 liters of water into a saucepan, bring to a boil and put roast and zucchini pieces in it.
In 10 minutes. add diced tomato, spices, salt.
When the vegetables are tender, puree the soup, pour in the cream and cook for another 2 minutes.

Lean cauliflower soup

Cauliflower is sold year-round. In winter, it is important to strengthen the body and give preference to foods containing vitamins.

In addition, the composition of the soup will appeal to adherents of the idea of combining products of the same color. Almost all of the ingredients in the first course are white.

Compound:

300 g of young mushrooms;
250 g cauliflower;
1 onion;
2 small carrots;
4 medium potatoes;
3 tbsp vegetable oil;
2 rings of hot pepper;
salt and favorite spices (paprika, turmeric, bay leaf).

The cooking procedure is as follows.

Pour vegetable oil into a saucepan and fry chopped onions and hot peppers in it.
After 4 min. put mushrooms on them and cook for 10 minutes.
While stirring, put the potato cubes, grated carrots and zucchini, add spices, salt.
When the vegetables are slightly fried, pour 2 liters of water over them and put the cauliflower divided into inflorescences.
Cook for another 15-20 minutes.

In recent years, due to the expansion of ties with China, Chinese cuisine products, including rice, are in high demand. Of all the varieties of rice, round grain is the best choice for mushroom soup. It takes 10-12 minutes. acquires softness and will not delay the preparation of the first.

Compound:

0.3 kg of young mushrooms;
60 g of rice;
50 g butter;
1 onion;
2 small carrots;
2 medium potatoes;
20 ml tomato paste;
salt and favorite spices (pepper, bay leaf).

The cooking procedure is as follows.

Pour 1 liter of water into a saucepan and pour the mushrooms cut into plates and washed rice. Cook for 5 minutes.
Put oil in a frying pan and fry the grated onions and carrots for 5-6 minutes.
Add the stir-fry to the soup pot and add another 1 liter of water.
Cut the potatoes into cubes and dip into the soup.
Dissolve tomato paste in water and add to a saucepan with other spices, salt. When the rice is tender, the soup is ready.

With pearl barley

Barley is one of the healthiest cereals, but it takes a long time to cook. Given this feature, it is worth carefully observing the cooking time indicated in the recipe, otherwise the rest of the products will fall apart, and the cereals will remain tough.

Several centuries ago, pearl barley was considered a delicacy, but now it has undeservedly lost its former status. She has a pleasant taste and in the finished state the grains really resemble pearls or pearls.

Compound:

300 g of young mushrooms;
100 g of pearl barley;
1 onion;
1 carrot;
3 medium potatoes;
3 tbsp vegetable oil;
salt and favorite spices (pepper, bay leaf).

The cooking procedure is as follows.

Pour the cereal with hot water, drain it after an hour and transfer the slightly swollen barley into a saucepan. Pour 2 liters of water and cook for 30 minutes.
In a pan with vegetable oil, fry the grated onions and carrots, after 5 minutes. add champignon plates to them.
Cut the potatoes into small cubes and pour into a saucepan, add the frying and spiced salt. Cook for about 15 minutes. until the potatoes are ready.

Conclusion

Champignon mushroom soup is a popular homemade dish. If the hostess brings some "flavor" to its recipe, it will turn into a real delicacy. Even lean soup with the addition of sour cream becomes more delicious. Croutons fried with garlic and salt, cilantro and chicken offal will diversify the usual first course and serve it more elegantly on the table.

Continuing the fashionable theme of healthy eating, it should be noted that in recent years, interest in homemade dishes has increased. Cookbooks and cooking blogs are often looked up online to pick up interesting foods. Mushroom puree soup deserves attention as a nutritious and healthy first.

My name is Julia Jenny Norman and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. I am currently helping to promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positive emotions and give you inspiration. In my free time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or just give you pleasant moments. You need to dream about the beautiful, then it will come true!

Today we have champignon soup with potatoes: a step-by-step recipe with a photo. Everyone can cook from these photos, so see the step-by-step instructions and cook to your health.

The first mushroom dishes are always distinguished by their incredible and rich aroma, stimulating the appetite and active salivation. As usual, they are always very thick and rich, with an amazing mushroom taste. But often this applies to those soups that are prepared using exactly forest mushrooms.

Only now, you can pamper a family with a real mushroom soup most often exclusively in the mushroom season, when on the porch of a summer house or a suburban house they stand solemnly and delight full baskets with freshly picked forest beauties. And now you can try to collect the first morels, but other forest gifts will come later, so you will have to cook from what is at hand.

Today I want to surprise all lovers of aromatic mushroom soups with my secret recipe - let's prepare a soup with fresh champignons with potatoes.

Ingredients

To make champignon soup with potatoes, we need:

400 g potatoes
500 g fresh champignons
3 tbsp vegetable oil
1 onion
1 carrot
1 tbsp flour (with a slide)
1 tbsp sour cream (preferably homemade)
a pinch of salt and ground black pepper

How to make mushroom and potato soup: recipe

First of all, we need to put the potatoes to boil. To do this, we peel it, rinse it thoroughly and cut it into smaller than average cubes. Then fill the potatoes with water and put the pan on the fire - let it cook. But after boiling the potatoes, we turn down the heat and let in a little salt.
Now let's start refueling. We will cook it from mushrooms and vegetables, since our delicious mushroom soup will be prepared with champignons, potatoes and other vegetables. First, peel and wash the onions and carrots - chop the onions into cubes, and simply put the carrots on the grater.
Let's send them to fry in a frying pan preheated with vegetable oil, stirring occasionally.
We need to wash the mushrooms in the most thorough way under running water, and then dry them thoroughly.
Further, the most interesting thing - as it turned out, the final result of the entire culinary process depends on the method of grinding the mushrooms. Mushrooms need to be put on a coarse grater, and then send them to the pan to the already slightly fried vegetables.
Now we mix everything well - first we evaporate the moisture from the chopped champignons, and then brown a little.
Note that out of that rather large amount of grated mushrooms during heat treatment, only a small heap of already fried ones will remain.
Now add the required amount of flour to our dressing (the more, the thicker the soup will end up) and sour cream. Add some black pepper and mix everything thoroughly.
By that time, our potatoes were already cooked until cooked - I advise you to knead them a little with a potato grinder, and then add the ready-made dressing by this time.
After adding mushrooms with vegetables, mix well, bring to a boil and taste for salt - it's time to add it if necessary.
Just another two minutes and the champignon soup with potatoes is ready, as you can see the step-by-step recipe with a photo is simple and affordable. The soup can be turned off.
The aroma is simply incredible - the dish turns out to be very tasty, rich and satisfying!