Cooking mushroom soup from champignons recipe for the first course

Today we are preparing champignon mushroom soup. These are not forest mushrooms, but are grown industrially, so there are no problems with their purchase, they are always on free sale. Mushrooms are sold both fresh and frozen, they are prepared in almost the same way.

The preparation of such soups is simple and it turns out a very tasty, fragrant first course. If you have a desire to somehow diversify your menu, prepare such a dish for your lunch, I'm sure you will be very pleased with your lunch. I offer some of the most common and delicious options for making champignon mushroom soup.

Mushrooms have long deserved 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.
The high content of potassium in champignons improves the circulatory system of the body. And vitamin B2 helps to strengthen the nervous system and improve sleep.
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, improves the general condition of the skin.
With all the richness of vitamins and microelements, champignon contains a minimum amount of calories, and therefore it is especially indicated for those who want to maintain an attractive figure or are struggling with being overweight.
But it is worth remembering that the use of champignons is contraindicated for people with chronic diseases of the gastrointestinal tract and children. Since these mushrooms contain a large amount of chitin, which is poorly absorbed by the pancreas. Read more: Mushroom Soup - Recipe.

How to choose mushrooms?

Making mushroom soup from champignons is not difficult. Moreover, the main ingredient can be purchased at any store and market, regardless of the season. When buying, pay attention to the appearance of the product.

When choosing mushrooms, they must be carefully inspected for rotting or mold. It is better that the mushrooms are not packed. That way everyone can see. Products must be:

elastic;
no stains;
with a creamy finish.

Their smell should not be sharp. As a rule, fresh mushrooms are evenly dense, with a matte surface and a pleasant specific smell.

Since such products tend to deteriorate quickly, their preparation should be taken immediately. Otherwise, it is worth preparing the mushrooms for storage. You can put them in an airtight plastic container or paper bag. The main thing is not to wash before.

How to cook champignon mushroom soup?

Mushroom soup with egg and milk dressing

Ingredients:

200 g champignons
2 potatoes
1 head of onion
2 eggs
200 ml milk
1 st. a spoonful of flour
1 st. a spoonful of vegetable oil
ground black pepper

How to cook

Boil potatoes, peeled and cut into small cubes, for 10 minutes in salted water. Fry the peeled, chopped onion, finely chopped mushrooms for 10 minutes in oil. Add prepared mushrooms and onions to potatoes. Beat the eggs with milk, flour and add to the soup in a thin stream. Cook, stirring, for 2-3 minutes, without letting the soup boil. Season in bowls with ground black pepper.

Unusual mushroom soup with barley

Mushroom soup with barley is very healthy, has a pleasant taste and is easy to prepare.

You will need:

4 green onion feathers;
1 medium carrot;
1 large onion;
Lavrushka;
salt;
a piece of butter and a spoonful of vegetable oil;
200 g of champignons;
2 medium potatoes;
½ st. pearl barley.

Everything is prepared very simply:

Rinse the cereal through a sieve and put it in pre-boiled water.
While the cereal is steaming, wash the mushrooms then cut them into cubes.
Peel vegetables and rinse. Cut everything into small pieces, approximately with an edge of 7-8 mm.
Put only potatoes in a pan with cereals. And fry the carrot-onion sauté with a mixture of prepared oils.
After a few minutes, add the mushrooms, then fry for 5-7 minutes.
Combine everything in a saucepan with broth, barley and potatoes. Boil for 10 minutes, cover, then leave to brew for a quarter of an hour.

Mushroom soup with rice in pots

Ingredients:

champignons - 0.3 kg;
onion - 100 g;
carrots - 100 g;
rice - 40 g;
potatoes - 0.4 kg;
sour cream - 40 ml;
butter - 100 g;
water - 1 l;
salt, pepper - to taste.

How to cook

Rinse rice and boil until half cooked. Wash vegetables, peel, cut into slices. Mushrooms cut into thin plates. Cut the onion into thin half rings. Melt about half of the oil indicated in the recipe and fry the onion and mushrooms in it. Brush the pots with the remaining oil. Arrange potatoes, carrots, mushrooms and rice in layers in pots. Distribute sour cream in pots, salt, pepper. Fill with water. Cover pots with lids. Put the pots in the oven. After the temperature in the oven reaches 180 degrees, cook the soup for 40 minutes. Serve soup preferably directly in pots. It turns out thick, rich, fragrant, worthy of a festive table.

Mushroom cream soup

Ingredients:

400 g fresh champignons;
1 onion;
1 clove of garlic;
500 ml of hot broth;
250 ml of milk;
50 ml cream;
3 art. spoons of food starch;
green onions;
salt;
pepper.

How to cook

Finely chop onion, garlic. Set aside one or two mushrooms (depending on their size) for decoration, and finely chop the rest of the mushrooms. Finely chopped onions, garlic and champignons put in a closed bowl, then simmer for about 5 minutes at 100%. After that, add hot broth, with which grind the champignon mixture until puree is obtained, and add milk to it. Cook all this for 4-5 minutes at 100% in a closed bowl. Mix food starch with cream, and then with soup. After that, boil again for about 5 minutes at 100%. Add salt, pepper, garnish with chopped slices of fresh mushrooms and finely chopped green onions.

Mushroom soup with rice

Ingredients:

300 g champignons
2 heads of onion
2 carrots
4 tbsp. spoons of steamed rice
3 art. tablespoons of vegetable oil
1 st. a spoonful of tomato paste
dill greens

How to cook

Finely chopped mushrooms, chopped onion fry for 3 minutes in oil. Add finely grated carrots. Salt, add tomato paste. Simmer for 7-8 minutes. Pour steamed rice with boiling water, salt, cook for 10 minutes. Add prepared mushrooms, carrots, onions, cook together for another 3-4 minutes. In bowls, sprinkle the finished soup with chopped dill.

Mushroom soup with pasta

Everyone's favorite pasta will help add satiety to this dish. I cook it with vermicelli. This is done very quickly, but it turns out unusually tasty, easy and satisfying. Such a recipe always helps out if everyone is very hungry for dinner, and there is a minimum amount of time to cook.

You can cook such a soup on meat broths, or just on water. The number of ingredients can be changed, as well as their ratio. You can add your favorite spices and herbs to taste. Now we will consider the most, in my opinion, the best cooking option.

Ingredients:

2 liters of water or meat broth;
3 raw potatoes;
1 medium carrot;
1 large onion;
200 grams of fresh, not frozen champignons;
100 grams of vermicelli;
a little vegetable oil;
salt and ground pepper to taste.

Cooking steps:

Boil the meat broth or just bring water to a boil. If you use a rich broth, then it is better to cook the meat in a whole piece, and after being ready, take it out into a separate bowl. There it needs to be crushed and at the end of cooking the soup add to the pan. Meat is better to choose on the bone. So the broth will be more rich. It is also better to choose a tenderloin and a part without skin and fat, so that it turns out to be transparent and appetizing.

Peel potatoes, cut into small cubes. Boil it in broth until done.
Peel the carrots, pass through a fine grater or cut into cubes - as you like. Place a frying pan on the stove and add some oil. Bring to a boil, add carrots. Onion cut into small pieces will go to it. Fry all this beauty until golden and appetizing.
While the potatoes are still cooking, add the carrot-onion mass to it. In the meantime, wash, peel and cut the mushrooms into slices or small sticks. They also need to be sent to the pan.
10 minutes before readiness, put vermicelli, add salt, pepper and your favorite seasonings, if desired. Mix thoroughly, bring to readiness. As soon as you remove the pan from the stove, you can add chopped herbs for flavor.
Cover and let rest for 20-30 minutes. Now the dish is ready for tasting!

No one has resisted such aroma and taste! Try it and see for yourself.

Tyrolean mushroom soup

Ingredients:

250 g beef bones
300 g champignons
5 potatoes
2 heads of onion
1 carrot
1 glass of milk
2 yolks
2 tbsp. butter spoons
1 st. a spoonful of flour
pepper and salt

How to cook

Boil the bones in 1.5 liters of water for 1 hour, remove. Stew the mushrooms with half the oil and onions, adding a little water. Put the prepared mushrooms in the broth, salt. Add cubes of potatoes and carrots, cook for 15 minutes. Beat the yolks with milk and flour, season the soup. Season with pepper.

Canned champignon soup with potatoes and cheese

Ingredients

150 g canned champignons,
100 g cheese
1 carrot
2 tubers of potatoes,
parsley,
salt.

Cooking method

Wash potatoes, carrots, peel, cut into cubes. Wash parsley, finely chop. Cheese cut into cubes. Bring water (1.5 l) to a boil, add potatoes, carrots and mushrooms, salt, cook until cooked, put parsley and cheese.

Simple dried mushroom soup

Properly prepared mushroom soup made from dried mushrooms is perfect to diversify your daily diet. This dried mushroom soup recipe is quite simple. To experience the aroma and exquisite taste of this dish, you will need the following ingredients:

Ingredients:

any dried mushrooms (55 grams);
one bulb;
potatoes (4-6 pieces);
one carrot;
refined oil (a couple of tablespoons);
sour cream (15 ml);
herbs, pepper, salt - to taste.

How to cook

On low heat, it will be necessary to boil dry mushrooms for about an hour and a half. Filter the resulting broth after cooking, rinse the mushrooms and then chop. To the broth you will need to add peeled, sliced potatoes, mushrooms, fried carrots and onions.

After that, boil everything for 25-30 minutes, then put salt, pepper, sprinkle with fresh chopped herbs. Freshly prepared soup can be seasoned with sour cream.

Mushroom cream soup

This recipe is suitable for serving for the first and for a two-year-old baby, and it is also good for sick family members. Cook and eat healthy. Mushroom soup-puree is very tasty and everywhere to the point. 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, cook until tender, they must be very soft.
In a frying pan, fry the onion, 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 and 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.

Cooking mushroom soup from champignons in a slow cooker

When the house has a "smart machine" - a multicooker, then cooking a dish will not take much time and effort. And the aroma of such a light soup will not leave indifferent any member of the family.

Mushroom and potato soup

Products

Fresh mushrooms: 800 g
Refined vegetable oil: 2 tbsp. l.
Cream 15-20% fat: 1 cup.
Medium-sized potatoes: 6-7 pcs.
White bread: 6 slices.
Onion: 2 pcs.
Parsley greens: 1-2 tbsp. l.
Chicken broth or water: 3 cups
Salt: ⅓ tsp

How to cook

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

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

Mushroom soup in a multicooker "Swabian"

We offer you to taste a hearty soup, which was cooked in the taverns of Stuttgart in Germany. The traditional "Swabian" soup is prepared on bovine broth with the addition of various ingredients. You can deviate a little from this rule and cook soup in vegetable broth. The obligatory components of such a soup are spaetzle (dumplings) and potatoes. The rest of the ingredients can be added at your discretion, but the main rule must be observed - the dish must be prepared from hearty foods.

What foods to cook:

onions - 4 pcs;
carrots - 3 pcs;
porcini mushrooms (fresh, dried or frozen) - 150 gr;
leek and celery - 3 stalks each;
potato tubers - 500 gr;
allspice, black peppercorns, bay leaf - to taste;
oregano (thyme) - 1 tsp;
mustard seeds - 1 tsp;
garlic - 2 cloves;
tomato paste - 1 tsp;
olive oil - 2 tablespoons;
water - 2 liters;
salt - to taste.

For Spatzle:

flour - 200 gr;
egg - 2 pcs;
salt - a pinch;
water 50−60 ml.

To prepare stewed onions:

onions - 4 pcs;
olive oil - 1 tbsp. l;
apple juice - 50 ml;
salt, sugar - to taste.
For refueling:
champignons - 300 gr;
parsley - 1 bunch;
salt and pepper - to taste.

Cooking mushroom soup in a slow cooker:

Dried or frozen mushrooms are pre-prepared (soaked or defrosted). Cut into pieces. Peel the onion and cut into two halves. Peel and chop all remaining vegetables. We combine all the spices.

We turn on the multicooker in the "Frying" mode for 10 minutes. Saute the onion in olive oil (cut side down) until brown. We remove the onion and put garlic, mushrooms, onions, spices, salt and tomato paste in the pan. Mix everything and fill with water. After 10 minutes, change the mode to "Extinguishing", time - 40 minutes. After the broth boils, open the lid, add the potatoes and continue cooking the soup.

While the broth is cooking, prepare the spaetzle. Mix eggs with water, add sifted flour, salt. The dough should be sticky. Put it in a free bowl and cover with a towel. Pour the finished broth into another container, cover with a lid, leave to infuse. In a multicooker pan in the “Frying” mode, heat the olive oil, then fry the chopped onion. Cooking time - 5 minutes.

After frying the onion, pour it into a separate bowl, pour apple juice, add salt and spices. We release the bowl of the multicooker for cooking spaetzle. Since not every housewife has a special tool for spaetzle in the kitchen, you can cook “dumplings” with a wide knife.

Pour water into the pan, add salt and activate the "Extinguishing" mode for 30 minutes and wait until the water boils. We take an ordinary tablespoon, we collect the dough. We spread it on a wet plank and “pin off” small pieces with a knife, as if stretching along the plank. We send each "worm" to boiling water. Spaetzle do not have the correct shape, so you should not worry about their appearance.

Boil spaetzle in small portions in water and catch with a slotted spoon. We throw the finished "dumplings" into a colander and rinse with water. We return the infused broth to a clean multicooker pan, add chopped champignons, spaetzle, salt and spices to it. We activate the "Extinguishing" mode for 20 minutes. We are waiting for the soup to boil. Then we “allow” the soup to boil for another 5 minutes and turn off the slow cooker.

Pour the Swabian soup into bowls, add parsley and stewed onions. Help yourself!

Delicious mushroom soup in a slow cooker with chicken

Delicious mushroom soup in a slow cooker with chicken will turn out to be more satisfying and rich. To prepare it, you will need the following ingredients:

Piece of chicken - 250 gr
Mushrooms - 200 gr
Potato - 3 pcs
Onion - 1 pc.
Vegetable oil - 2-3 tbsp. l
Salt and spices - to taste

How to cook

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

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

Enjoy your meal!