Mushroom soup with sour cream. Thick beef stroganoff soup with mushrooms and sour cream Soup with champignons and sour cream

Thick beef stroganoff soup with mushrooms and sour cream is a luxurious treat for a homemade lunch or dinner. Everyone loves meat gravy with sour cream and always asks for a little extra, right? Let's not waste time and prepare a whole pan of luxurious, thick, satisfying sauce. And let's call this dish soup.

Your family will appreciate this noble impulse and maybe even lick the plates. Of course, only when your back is turned. Because you can’t waste a single drop of such delicious soup!

It turns out incredibly tasty, satisfying, fabulously aromatic and tender. These pieces of beef, mushrooms and noodles are simply irresistible! The original recipe contains white wine, but if you are cooking for children, you can do without alcohol - just replace it with water or milk. The taste will change noticeably, but the dish will still turn out very, very tasty. Very. Very, very. Once again - very tasty. I love this soup!

Product composition

• butter - 60 gr.
• beef - 0.7 kg.
• salt - 1/2 teaspoon
• black pepper - 1/3 teaspoon
• champignons - 250 gr.
• onions - 1 small onion
• garlic - 4 cloves
• dry white wine - 125 ml.
• broth (beef, chicken or vegetable) - 1.5 liters
• noodles, pasta or macaroni - 250 gr.
• white wheat flour - 3-4 tbsp. spoons
• sour cream - 125 ml.
• parsley - 3-4 sprigs.

How to cook thick beef stroganoff soup with mushrooms and sour cream

1. First, let's cut the products:

• beef - in small pieces of arbitrary shape or, if desired, you can make long strips, as for classic beef stroganoff;
• champignons and garlic - in thin slices;
• onion - very small cubes.

2. Rub the beef with salt and black pepper.

3. Melt half the amount of butter in a large saucepan with a thick bottom. Set the heat to medium, add the mushrooms to the pan and stir-fry for 5-6 minutes until they soften a little. Using a slotted spoon or spoon, remove the champignons and transfer to a separate plate.

4. Add the remaining oil, meat, onion, garlic to the same pan and fry, stirring, for 5-7 minutes until brownish.

5. Pour white wine into the pan and stir. Continue cooking for another 15-20 minutes until the liquid has reduced by half.

If you're cooking for kids or just don't like alcohol in your food, replace the wine with the same amount of chicken broth, milk or water.

6. Pour in almost all the broth, leave 1/2 cup for the sauce. Bring the soup to a boil, add the noodles and continue cooking until fully cooked.

Please note that if the broth you are using is already salted, there is no need to add any more salt.

7. Combine 1/2 cup of the remaining broth and flour in a small bowl, stir until smooth and gradually pour into the soup, stirring continuously. Place sour cream and mushrooms in the pan, stir again and continue cooking at low simmer for another 5 minutes. Taste the soup and add salt or pepper if necessary.

Thick beef stroganoff soup with mushrooms and sour cream is ready, sprinkle the treat with finely chopped parsley and serve immediately. You can do without greens, but it turns out much better with it.

Another good recipe -

Making mushroom soup for lunch is quite easy and quick. It turns out to be aromatic, satisfying, and in some cases can also serve as a dietary dish. We offer several of the most common and delicious options for preparing mushroom soup from champignons.

The unique aroma of champignons and the delicate taste of this soup will not leave anyone indifferent.

For half a kilo of champignons you will need:

• 2 tbsp. l. vegetable oil;
• 2 liters of water;
• each large carrot and onion;
• laurel;
• a piece of butter;
• a little pepper;
• 20 g sour cream;
• a few sprigs of fresh parsley.

Let's prepare it like this:

1. We wash the mushrooms, cut them into 4-6 parts, put them in a small saucepan with boiling water and boil for a quarter of an hour.
2. Meanwhile, pour prepared water into a larger saucepan and set to boil. Heat the oil in a frying pan and add the boiled mushrooms.
3. While the water is heating and the mushrooms are stewing, prepare the remaining vegetables. Peel the onion and carrots, finely chop them, fry in sunflower oil until soft. You don’t have to fry the latter, but simply put it in the soup 15-20 minutes before the end of cooking, but then the broth will not be so rich and will not have a golden hue.
4. Add the mushrooms and fried meat to the broth, mix, add spices and salt. Boil for another 10 minutes, then sprinkle with chopped parsley, cover with a lid and turn off the heat. Leave for 10-20 minutes and serve at home with sour cream.

Note! You don’t have to drain the first mushroom broth from the champignons. This method is used for forest mushrooms, which often absorb harmful substances from the soil. Greenhouse champignons can be immediately transferred to water for soup or fried with aromatic oil and then added to the broth.

With chicken

Champignon soup with chicken always turns out to be satisfying, filling and invigorating during the winter season.

You can prepare it as follows:

• 3 potatoes;
• 1 boneless chicken breast;
• 400 g champignons;
• small onion head;
• salt, pepper;
• 5-7 sprigs of parsley;
• 1 small carrot;
• 1 bay leaf;
• butter 50 g.

Let's prepare it like this:

1. Rinse the breast and place it in a saucepan with water. Let it cook and immediately add salt to the broth. Skim off the foam periodically to maintain the transparency of the broth. When the foam stops forming, add spices and bay leaves.
2. We prepare the vegetables as usual: peel the potatoes, carrots and onions, cut the potatoes into small cubes, three carrots, finely chop the onion and fry with the carrots in oil.
3. While the sauté is languishing, wash the champignons, cut them into small slices and add to the frying. Simmer for 10 minutes over medium heat.
4. Meanwhile, rinse the greens and chop.
5. Place potato cubes into the broth. We take out the breast, cool it a little, separate it into pieces, and then return the pulp to the broth.
6. At the same time, add the roasted mushrooms. Mix well, cook for another 7-10 minutes, add the herbs and turn off after a couple of minutes.

Let the soup brew a little under the lid, and then put it on plates.

Creamy champignon soup

The most delicate champignon puree soup with cream consists of the following list of ingredients:

• 1.5 liters of meat broth;
• 500 g fresh champignons;
• 30 g butter;
• 200 g fresh cream 15-20%;
• 3 garlic cloves;
• 1 onion;
• 2 tbsp. l. flour;
• salt, pepper

We will prepare it like this:

1. Place the broth on low heat to warm up. Wash the mushrooms and cut into slices 5-7 mm thick. Peel the onion and garlic, chop finely and fry in oil until the first signs of a change in the color of the vegetables.
2. After this, add the champignons to them and continue cooking until the liquid has completely evaporated from them.
3. Sprinkle with flour, stir, fry for a few more minutes. Then add a couple of glasses of broth and stir. wait until it boils and remove from heat.
4. Place everything in a blender bowl and process until it reaches a puree consistency. Then pour in the rest of the broth, add salt and pepper, and continue the whisking process for a couple of minutes.
5. Place the pureed soup back into the saucepan that previously contained the broth. Pour in the cream, stir, bring to a slow boil and simmer for 10 minutes.
6. All that remains is to add butter and mix well.

Now turn off the heat, let the first dish brew a little and serve.

With potatoes

We will prepare champignon and potato soup from the following set of products:

• 400 g champignons;
• 200 g porcini mushrooms;
• 4 potatoes;
• 1 medium onion and 1 carrot each;
• salt, pepper, set of spices “10 vegetables”;
• oil for frying.

The principle of preparing this soup is no different from the previous ones:

1. Prepare frying of onions and carrots.
2. Wash the mushrooms, chop and stew separately. It is recommended to first boil the white ones in boiling water for 5-6 minutes, then drain the water and stew them together with the champignons in oil. Add a little salt.
3. Peel the potatoes, cut into cubes or cubes, put in boiling water and cook for 10 minutes, skimming off the foam.
4. Place mushrooms and fry in water with potatoes. Add spices, stir, cook for another 10-12 minutes.

A simple and satisfying soup is ready!

Unusual mushroom soup with barley

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

• 4 green onions;
• 1 medium carrot;
• 1 large onion;
• laurel;
• salt;
• a piece of butter and a spoon of vegetable oil;
• 200 g champignons;
• 2 medium potatoes;
• ½ tbsp. pearl barley.

Everything is prepared very simply:

1. Rinse the cereal through a sieve and place it in pre-boiled water.
2. While the cereal is steaming, wash the mushrooms and cut them into cubes.
3. Peel and rinse vegetables. Cut everything into small pieces, approximately with an edge of 7-8 mm.
4. Place only the potatoes in the pan with the cereal. And saute the carrots and onions with a mixture of prepared oils.
5. After a few minutes, add the mushrooms and fry for 5-7 minutes.
6. Combine everything in a saucepan with broth, barley and potatoes. Boil for 10 minutes, cover and leave to brew for a quarter of an hour.

Wash the onion feathers and chop finely. Place the first mixture in tureens and sprinkle with onions.

Delicate recipe with melted cheese

The set of products and the process of preparing such a soup are almost banal. But the result is finger-licking good!

• 350 g chicken fillet;
• 2 medium potatoes;
• 2 high-quality processed cheese;
• 1 onion;
• 1 medium carrot;
• 400 g champignons;
• salt to taste;
• pepper, turmeric;
• 1 tsp. “Universal” spice mixture.

Let's prepare it like this:

1. Rinse the fillet and cut into neat cubes. Place in a saucepan, add water and put on fire.
2. While the broth is cooking, prepare the mushrooms and vegetables. As usual, we make carrot and onion frying, cut the mushrooms into slices, potatoes into cubes or strips.
3. After the foam has been completely removed from the broth, add potatoes and champignons to it. Cook for 10 minutes, add frying and cook for another 5-7 minutes.
4. After this, grate the frozen cheeses into a pan, add salt and spices to taste, mix well and cook over low heat for a few more minutes.

To get a more satisfying soup, you can include half a glass of rice in the list of products.

Note! Cheap processed cheese does not melt at all, remaining in the broth in the form of small pieces. Therefore, it is recommended to take a good, high-quality product. Can be flavored with onions or mushrooms.

Mushroom soup from frozen champignons

• 350 g frozen mushrooms (champignons can be mixed with chanterelles);
• 1 medium onion;
• 2 medium carrots;
• spoon of vegetable oil;
• 2 bay leaves;
• 5-7 sprigs of dill and parsley;
• 2 liters of water;
• 4 medium sized potatoes;
• tsp salt;
• a few pinches of black pepper.

Cooking again!

1. Place the mushrooms in a saucepan, defrost and boil for 10 minutes. Then add water and set to cook.
2. While the mushrooms are bubbling, prepare the vegetables, not forgetting to skim the foam from the broth. Peel the potatoes, onions and carrots and rinse thoroughly. We make the usual frying from onions and carrots. Cut the potatoes into small strips and transfer them to the broth.
3. Immediately add spices and salt and stir. Add the roast and cook for another 15 minutes.
4. Meanwhile, wash and finely chop the greens. Pour it into the pan 5 minutes before the end of cooking, set the heat to low.

At the end of the “five minutes” the dish can already be served.

In a slow cooker

Cooking any dish in a multicooker makes the task a little easier, since you don’t have to stand over the “smart pan” so that nothing boils out of it or burns.

Ingredients

• 5 new potatoes
• 500 g mushrooms (chanterelles, porcini)
• 300 g sour cream
• 1 carrot
• 1 onion
• 1 bay leaf
• 2 hot peppers
• a pinch of salt.

Traditionally, sour cream is added to mushroom soup after cooking as a dressing, and we offer to cook a delicious soup based on it.
During cooking, vegetables and mushrooms will have time to become saturated with sour cream flavor and will become even tastier.
Mushroom soup is prepared only from fresh mushrooms, sometimes replacing sour cream with cream.
In our family, this is the kind of soup that is prepared from the first mushrooms harvested, a kind of ritual.

Making soup

Peel the thin skins from the potatoes and rinse.
Cut into medium pieces, but not small.
Wash and peel the mushrooms, you can lightly boil them.

Place onions and carrots, as well as bay leaves and salt in the pan with the potatoes. Cook for 5 minutes. after boiling.
Add the mushrooms and sour cream to the pan and cook for 10 minutes if they were previously boiled.
If the mushrooms are fresh, then it is better to cook them immediately along with the potatoes, and add sour cream after 5 minutes. after boiling.

Garnish the dish with dill, mushroom soup with sour cream is ready.

Mushroom Soup with Cream and Cheese

If you decide to take a fasting day, then you won’t find better food than dairy products. These dishes are very light on the stomach and do not disturb the natural microflora. Try a variety of sour cream soups, surprise your loved ones with such homemade and delicious soups.

This soup with sour cream has a beneficial effect on the digestive tract. It is also ideal for those who have stomach problems such as gastritis and ulcers. To prepare potato soup with sour cream, you will need very few ingredients and a minimum of time. Light dietary soup with sour cream is perfect for the everyday menu.

Ingredients:

• Potatoes – 4-5 pcs.;
• sour cream – 1 pack;
• flour, 2-3 tbsp. spoons;
• allspice and black peppercorns;
• bay leaf;
• parsley root;
• green.

Preparation:

1. Place bay leaf, pepper, and parsley root in a saucepan with boiling water.

2. Add diced potatoes.

3. Make a mixture with sour cream. In a deep bowl, mix sour cream with flour until smooth, so that there are no lumps.

4.When the potatoes are cooked, pour the sour cream mixture into the pan and cook for another 2 minutes.

When serving, decorate with herbs.

Tip: To make the soup thicker, add more sour cream mixture and let the soup simmer. You will get a delicate soup with a thick consistency. And if you prefer a liquid version, omit the flour altogether.

Mushroom champignon soup with sour cream

Champignon soup with sour cream was considered a special delicacy during the times of the aristocracy. The combination of mushrooms and sour cream is wonderful in soups and gravies, julienne and casseroles. The delicate creamy taste of sour cream softens and complements the main taste of mushrooms.

Ingredients:

• 200 gr. fresh champignons;
• 20 gr. dried porcini mushrooms;
• 1 onion;
• 1 carrot;
• 1-2 potatoes;
• 2 tbsp. spoons of rice;
• olive and butter;
• soy sauce; spices; green.

Preparation:

1. In a saucepan with heated olive oil and butter, fry the chopped onion until golden brown.

2. Grate the carrots on a coarse grater, add to the onion, cook for another 5 minutes.

3. Boil whole champignons for 15 minutes. Cut into quarters, if the mushrooms are large, cut each part in half. Transfer the champignons and dried porcini mushrooms to the onions and carrots and simmer for another 10 minutes.

4. Fill the mushroom fry with water (about 1 liter). Bring to a boil and add potatoes, cut into small cubes, add dry rice. Cook the soup over low heat until the potatoes are ready.

5. Add soy sauce, spices and herbs to taste. Before serving, add sour cream to a bowl of soup.

Pea soup with sour cream

Thick pureed pea soup is very tender and nutritious.

Ingredients:

• 1 liter of meat broth;
• dry split peas, 100 grams;
• 1 onion;
• vegetable oil, 20 g;
• sour cream, 50 g;
• 100 ml tomato juice;
• parsley root;
• vegetable oil for frying;
• black peppercorns;
• salt.

Preparation:

1. In a saucepan with heated vegetable oil, lightly fry finely chopped onion and parsley root.
2. Add peas and pour cold meat broth over everything. Cook the peas until done. Then beat the soup using a blender or rub through a sieve.
3. Pour in tomato juice, add peppercorns and salt. Cook the soup for another 5 minutes, then season with sour cream and serve.

Tip: creamy pea soup with sour cream is perfectly complemented by crispy croutons; you can buy them in the store or make them yourself.

Crackers: take soft porous bread (for example, toast), cut into small cubes, dry in the oven or microwave, grate a little with garlic and sprinkle with dried herbs.

Chicken soup with sour cream

A very easy and simple option. Ideal for fasting days.

Ingredients:

• Chicken fillet, 0.5 kg;
• onion, 1 pc.;
• sweet pepper, 2 pcs.;
• celery root;
• sour cream, 100 gr.;
• 2 egg yolks;
• a handful of egg noodles;
• green;
• spices to taste.

Preparation:

1. We wash the meat and cut it into thin slices. Place in a saucepan, add 2 liters of water, add spices and place on the stove.
2. Clean the celery and chop it finely. We also cut the onion into cubes. We clean the pepper and cut it into small pieces. Three carrots on a medium grater.
3. Remove the foam from the boiled meat and add chopped vegetables.
4. Let's make the gas station. Place 2 yolks, sour cream on a plate and beat well.
5. When the vegetables are cooked, add the noodles.
6. Pour a little broth into a plate with sour cream, mix and carefully pour into the soup. Cook over low heat for 5 minutes.

Tip: Garnish the soup in portions with parsley and basil leaves. Serve with croutons or crackers.

Fish soup with sour cream

Ingredients:

• 800 grams of fish;
• carrots - 1 pc;
• onion - 2 pcs;
• garlic - 2 cloves;
• flour - 3 tbsp. spoons;
• sour cream -100 grams;
• white bread - 1 piece;
• eggs - 2 pcs.;
• oil - 1 tsp. spoon;
• breadcrumbs - 2 tbsp. spoons;
• celery and parsley greens;
• bay leaf;
• spices.

Preparation:

1. We clean the fish from the insides, separate the fillets from the bones. Let the head and bones cook, add onions, carrots, allspice, and spices. Cook the broth for 1.5-2 hours.
2. Strain the broth, add bay leaf.
3. Cook the fish cut into pieces in the broth for 5 minutes and remove.
4. 2 tbsp. lightly fry tablespoons of flour in a hot dry frying pan, add a little broth. Mix thoroughly so that there are no lumps, season the soup with this mixture.
5. We set aside the tail part of the fish, and pass the rest through a meat grinder along with fried onions and soaked bread, preferably in milk. Add 2 beaten eggs, breadcrumbs and herbs. Mix everything thoroughly.
6. From the resulting fish mixture we make small meatballs, roll them in flour and lower them into the boiling soup. Cook for 5 minutes.

Before serving, place several fish balls, pieces of boiled fish and greens on each plate. Season everything with finely chopped garlic. Serve sour cream separately.