Mushroom soup made from fresh champignons recipe. Extremely simple and uniquely tasty - champignon and potato soups

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

In addition to the fact that mushrooms easily release their flavor into the 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 contain 25 kcal. But, nevertheless, champignons are considered hearty mushrooms due to its fibers and proteins.

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

Mushroom champignon soup - general principles of preparation

Before cooking, do not wash the mushrooms too thoroughly, otherwise the soup will be less flavorful.

Cut the mushrooms into layers so that they look beautiful in the soup.

Add potatoes to the soup if desired.

If you are making soup from dried mushrooms, then soak them in water for two hours in advance. Do not pour out the resulting broth, but add it to the soup.

If desired, add shrimp, spinach and beans to mushroom soups.

Mushroom champignon soup - a classic recipe

Ingredients:

390 g champignons;

One bow;

Two potatoes;

A clove of young garlic;

Liter of fat chicken broth;

Two spoons of refined sunflower oil;

Dried herbs.

Cooking method:

1. Place the mushrooms in a colander and rinse, let the water drain. Cut clean mushrooms into layers, cutting off all dark spots.

2. Peel the potatoes, removing the eyes from the root vegetables. Wash them and cut them into cubes.

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

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

5. Boil the prepared chicken broth and dip the potatoes and fried mushrooms into it.

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

7. Serve the soup while it is still hot, along with half a boiled egg.

Champignon and carrot soup

Ingredients:

510 g mushrooms;

2 potatoes;

Two handfuls of horns;

One onions;

One large carrot;

Vegetable oil;

Dill and parsley (one branch each).

Cooking method:

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

2. Cut the mushrooms as desired.

3. Place the champignons in a saucepan, add salt and pour some water. Cook for 9 minutes. Place the finished mushrooms in a colander.

4. Cut off growths from potatoes and peel special knife from the peel. Cut the root vegetable into small cubes.

5. Rinse and peel the carrots. Then grind using a grater.

6. Chop the peeled onion into cubes.

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

8. Dip the potatoes into the broth that remains from the mushrooms and cook for several minutes.

9. While the potatoes are boiling, prepare the frying. Place the carrots and onions in a frying pan heated with oil and fry for 4 minutes. Then add to the pan boiled champignons and simmer for 6 minutes.

10. Place the finished roast into the broth along with pepper and herbs. Add more salt to the soup if necessary.

11. Bring the broth to a boil and add the cones. Cook until all ingredients are ready.

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

13. Serve the champignon and carrot soup as a main course, adding 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 the mushrooms under warm water and place on a cutting board.

2. Clean the mushrooms from rough areas.

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

4. Peel the potatoes using a vegetable peeler 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 the green onions and chop into slices.

7. Pour a little vegetable oil into the multicooker pan and set the “Frying” mode. Place sliced ​​mushrooms into a preheated bowl and cook for 11 minutes.

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

9. Then place the potatoes in the technique and fill with water so as to cover all the ingredients.

10. Close the lid of the appliance and set the “Soup” mode. Cook the dish for one hour.

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

12. Serve the dish with pieces of black bread.

Mushroom soup with vermicelli and champignons

Ingredients:

325 g champignons;

Two carrots;

A glass of web noodles;

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

3. Cut off any dark spots from the champignons and wash the mushrooms. Cut the component into slices.

4. Turn the stove on medium heat and heat the oil in a frying pan. Place the mushrooms there and fry for 12 minutes. Rearrange finished ingredient into a separate plate.

5. Add oil again to the same pan. Fry the onion and carrots until tender.

6. Bring the water to a boil in a saucepan and add all the fried ingredients there.

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

8. Then add to mushroom soup pasta and cook until the vermicelli is steamed.

9. Serve hot soup chick, garnishing it with fresh herbs and a spoon 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. Get fresh chicken fillet and rinse it. Dry it with a towel and place it on a cutting board. Remove any excess skin and excess fat from the breast.

2. Place the chicken in a saucepan, add water and salt. Bring the broth to a boil and remove any foam that forms. Reduce heat and cook for half an hour.

3. Using another knife, 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. Finely chop the greens.

6. Pour some vegetable oil into the frying pan, heat it and add the onion to it. Fry until translucent and add champignons. Cook everything together for another 17 minutes.

7. Ready chicken Using a slotted spoon, remove from the broth and cool. Instead, place the potatoes in the pan and cook until tender.

8. Cut the cooled chicken into any shape and add to the potatoes.

9. After a few minutes, add carrots and fried onions champignons.

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

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

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

Mushroom soup with champignons

Ingredients:

185 g champignons;

Table salt;

One leek;

Three stalks of celery;

One onion;

65 g butter;

Three spoons of sifted flour;

370 ml cream 15% fat;

One chicken cube"Maggie"

550 ml water.

Cooking method:

1. Peel the onions. Cut off the roots of the leek. Wash everything together with the celery and dry it.

2. Trim off the excess from the champignons and rinse.

3. Place all ingredients one by one on a cutting board and chop. Mushrooms - in layers, everything else in cubes.

4. Place in a saucepan butter and melt. Then throw in the onion cubes and simmer until transparent.

5. Add celery, mushrooms and leeks to the prepared onions. Simmer for 6 minutes.

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

7. After a couple of minutes, lower it there wheat flour and mix so that there are no lumps.

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

9. Cool the finished soup by half and pour into a blender bowl. Mix everything at the highest speed.

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

11. Serve the dish by pouring it into plates and garnishing with white bread crumbs.

Mushroom champignon soup with cheese

Ingredients:

425 g portobello mushrooms;

25 g butter;

Half a spoon of nutmeg;

Two processed cheeses;

45 ml cream;

Two liters of water.

Cooking method:

1. Rinse the mushrooms and place on a board. Separate their caps from their legs.

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

3. Place the champignon 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 prepared broth, and after cutting the legs, put them back into it.

5. In a frying pan, fry the chopped mushroom caps in butter. A little later, add the onion and cook everything together for another 16 minutes. Place a small part of the roast in a separate bowl, and transfer the rest to the pan with the legs. Cook for 15 minutes.

6. Add cream to the pan and simmer the soup with it for a couple more minutes.

7. Turn the resulting mass into puree. You can do this with a blender.

8. Place the pan on the heat again. Add salt, reserved mushrooms, pepper, chopped processed cheese and nutmeg.

9. Cook the soup until the cheese dissolves.

10. Ready lunch Serve garnished with sprigs of any greenery.

11. Also, for beauty, place onion circles in bowls with soup.

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 fry them in oil.

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

3. Place the washed and chopped champignons there.

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

5. Add in vegetable mixture hot water and bring the soup to a boil. Next, add the potatoes and seasonings to the broth. Cook vegetables and mushrooms for 20 minutes.

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

7. Ladle the soup and add the canned corn to the bowls.

8. Serve buckwheat soup with bread.

The soup made with chicken broth is much richer than with water.

Instead of sunflower oil, use butter if desired.

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

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

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

Champignon soup with potatoes is very healthy dish. Potatoes give it satiety, and mushrooms - great taste and aroma. You can even add cereals to it. We offer several delicious recipes, which will certainly be included in your cookbook.

Champignon soup with potatoes - tricks and useful tips

Let's look at the process of preparing soup with potatoes and champignons.

1. Champignons are used in cooking. They are for sale all year round. They are grown in artificial conditions, which guarantees their quality. When cooking, you can use different mushrooms: fresh ones will go in warm weather, frozen ones - when there is no time to run to the store. Some chefs suggest cooking with pickled or salted champignons. It all depends on your preferences.
2. For soup, you should take those varieties that are half boiled. To prepare cream soup, use highly boiled potato varieties. With these potatoes, the soup will be very thick, with a good creamy texture.
3. and vegetables are cut into identical small pieces. Add them to boiling broth or water.
4. Mushrooms are added at the very end of cooking along with fried vegetables.
5. To give the dish milky taste use cream, processed or hard cheese (grated).
6. Upon purchase fresh mushrooms buy copies with a closed cap. They are young and great for soups. Mushrooms are cut into thin slices.
7. You can add soup pearl barley, millet or rice.
8. You can cook the dish in mushroom or vegetable broth. These are the recipes that are suitable for preparing dietary cream soup. You can make the soup more satisfying by cooking it in meat broth.
9. Mushroom soup loves sour cream and herbs, so don’t forget to add them when serving.

Fresh champignon soup with potatoes

Let's consider classic recipe soup with mushrooms and potatoes. It cooks in record time, is very tasty and exudes a divine aroma. The ingredients for its preparation are always in the house. Please note that the soup is prepared without meat.

You will need 2-3 medium diameter potato tubers. 0.3-0.35 kg of champignons (fresh), one carrot and one onion each. 1-2 handfuls of Gossamer noodles. A little vegetable oil and sour cream to taste.

1. First of all, put a pan of water on the fire.
2. Meanwhile, potato tubers are washed, peeled, cut into small cubes and put it in the pan after the water boils.
3. The onion is peeled, cut into small cubes and placed in a heated frying pan with vegetable oil poured in. Fry the onion until golden brown.
4. Three carrots are grated with a small diameter and immediately added to the onions to fry.
5. Wash the mushrooms thoroughly under running water, trim the stem a little and cut into thin slices.
6. Place the mushrooms in a frying pan next to the carrot and onion dressing and fry until the moisture has evaporated and the mushrooms have a golden hue.
7. 2 minutes before full readiness add salt and sour cream. Mix everything thoroughly and simmer. That's it, the mushroom fry is completely ready.
8. In a saucepan where the potatoes have already been cooked, add bay leaves and mushrooms. Mix everything, then add salt as needed.
9. Wash the dill thoroughly and chop finely.
10. Place vermicelli and chopped dill into the pan and reduce the heat after half a minute.

So you have a simple, delicious mushroom soup. All that remains is to pour into plates and serve.

Mushroom soup pureed from fresh champignons and potatoes

Now let's prepare it very delicious cream soup from champignons. Many people do not like such soups, considering them “empty”. The puree soup is hearty and easy to digest. The proposed recipe is for 1 liter of water. For larger quantities, increase the amount of ingredients.

To prepare you will need: 0.5 kg of frozen champignons and. Additionally, you need to take 50 g of mushroom processed cheese, 0.1 liter of 10 percent cream and a piece of natural butter.

1. First of all, the mushrooms are defrosted, dried, cut. Then they are sent to a heated frying pan to be fried in butter.
2. Potato tubers are peeled, removed, cut into pieces and thrown into boiling water.
3. Two-thirds of all mushrooms should be placed in the pan with the potatoes.
4. 7 minutes after boiling, when the potatoes are well boiled, use a blender to grind the contents of the pan.
5. Pour cream into the resulting mass. Do this carefully, stirring constantly. Put the soup with champignons and potatoes back on the stove, reducing the heat to almost minimum.
6. Grate the melted cheese and add it in portions to the pan, stirring its contents. After boiling, cook the soup for another 8 minutes and remove from heat.

Prepare champignon soup home kitchen a pleasure. The dish turns out rich and appetizing. It’s especially nice that it can be prepared without regard to the season, because we don’t have a shortage of champignons. In summer you can cook light cold soup chick, and in winter the thick rich soup. It's very simple - light broth, lightly fried mushrooms and basic vegetables – the soup is prepared quickly.

Champignon soup - food preparation

We won’t be able to try champignons in the store, so the determining criteria when choosing them will be appearance and smell. First, try it by touch - they should be strong and elastic. Fresh mushrooms have a characteristic mushroom smell, a smooth matte cap of white or cream color. It is better not to buy stale mushrooms with obvious damage, odors of rotting and mold, bruises and gray spots.

You should not store fresh mushrooms for a long time. Process them immediately, otherwise they can accumulate toxins that can cause stomach upset or poisoning. Simple rules security leave us only 2-3 days to store them. There is no need to wash them in advance; it is better to put them in paper bag or just wrap it in paper. When using a plastic container, do not close the lid tightly.

Champignon soup - best recipes

Recipe 1: Champignon soup with chicken broth

To prepare this light soup it will take less than an hour. Sliced ​​mushrooms remain beautiful and appetizing. Compared to forest mushrooms The champignons are bland and tasteless. Sauteing onions and carrots and spices helps to express their taste more strongly. A large amount of greens will decorate any soup, especially mushroom soup.

Ingredients: mushrooms (champignons, 500 grams), butter (90 grams), onions (2 pcs.), cream (half a glass), garlic (1 clove), flour (2 tablespoons), chicken broth (1 liter), bay leaf, salt.

Cooking method

Soak the mushrooms in water for 5 minutes so that they can be easily washed off from dirt. Cut in half and then into thin slices. Fry mushrooms on vegetable oil in a heated frying pan with a lid. Peel and grate carrots coarse grater. Add to the pan, stir. Add onions there, cut into half rings. Add salt, stir, leave for 15 minutes. Place the contents of the frying pan into the boiling broth. If the broth was cooked with chicken meat, separate the boiled meat from the bones, cut into small cubes and also add to the soup. Place a spoonful of sour cream and a heap of finely chopped green onions into serving bowls.

Recipe 2: Soup with champignons and cream

This is probably the simplest soup recipe, simply cooked in water. To enhance the taste, use low-fat cream and melted butter.

Ingredients: fresh champignons (400 grams), melted butter (1 spoon), cream (half a glass), green onions, flour (1 spoon), salt.

Cooking method

Prick the mushrooms, cut into slices, boil in salted water, strain the resulting broth. Fry the flour in a frying pan until brown, pour in the cream, and heat the mushrooms over low heat. Place everything in the broth, add cream, and boil. Add garlic and herbs to the finished soup if desired. Green onions go best with mushrooms.

Recipe 3: Soup with mushrooms and cheese

The delicate taste of mushroom soup can be achieved by adding just one or two packets of processed cheese. It enhances the taste of fried champignons and gives the soup light creamy aroma.

Ingredients: mushrooms (300 grams), potatoes (300 grams), chicken fillet (200 grams), soft processed cheese (two Druzhba processed cheeses are perfect), onions, salt, pepper.

Cooking method

Pour 1.3-1.5 liters of salted water over the chicken fillet and boil from the moment it boils for 20 minutes. Finely chop the onion, grate the carrots, cut the potatoes into cubes. We take the fillet out of the broth and also cut it into small cubes. In a frying pan, fry onions and carrots in butter, add mushrooms and simmer them under the lid. Place the potatoes in the broth and cook for 15 minutes, then add the mushroom mixture and chopped fillet pieces. Cook for 10 minutes after adding processed cheese. Season well and serve hot.

Recipe 3: Soup with meatballs and champignons

If you are limited in time, stock up on minced meat. Soup with meatballs and champignons can be prepared in just 40 minutes, and it will be rich, appetizing and tasty. If you like soup with processed cheese, it will take another 10 minutes for the cheese to melt. It's good if you put large number leeks, especially their juicy white parts. A pinch of basil and nutmeg will add some zest, as if you decided to dine in a gourmet restaurant.

Ingredients: minced meat: beef (400 grams), soft cheese (200 grams), onions (100 grams), carrots, champignons (200 grams), basil, celery root, nutmeg, chili pepper, bay leaf and ground pepper, garlic, salt, parsley , vegetable or butter for frying.

Cooking method

Prepare the meatballs - mince the meat and onions, add basil, nutmeg, chili. Form meatballs from homogeneous minced meat, boil them in salted water for 30 minutes and remove from the pan with a slotted spoon. Grate the carrots on a coarse grater, cut the onion and peeled celery root into rings. Pass the garlic through a press. Cut the champignons into slices. In a frying pan, fry onions, carrots and celery in oil, add mushrooms and simmer for 15 minutes. Place potatoes and cheese into the boiling broth, cook for 10 minutes, then combine with all the remaining ingredients. Boil for 5 minutes and the soup is ready! Let it sit for a bit - 10 minutes is enough, just enough time to cover dining table. Don't forget to chop the parsley or dill!

To prepare the soup, you can use any broth, especially for soup with meatballs. You need to cook the mushrooms for about 25 minutes, but the meatballs cook faster. Feel free to combine the time - after 15 minutes of cooking the mushrooms, add the meatballs to the pan. Various fillings are added according to the properties of the cereals or flour products. For example, web vermicelli is added at the very last stage, about three minutes before the end of cooking, rice and buckwheat 20 minutes before. Processed cheese blooms in 10 minutes, and ordinary Russian or Dutch cheese can be added to the soup 5 minutes before the soup is finished cooking. Mushrooms love different spices, you can experiment with them every day.

Cook quickly and let your dishes be delicious!

Both adults and children love this aromatic and so attractively tasty champignon soup. This soup is especially good because it can be prepared regardless of the season. Modern stores offer us fresh champignons at any time of the year, and of course soup made from these tender and aromatic mushrooms, turns out equally tasty and desirable both in summer and winter. However, if in winter we prefer a hearty, rich and thick hot champignon soup, then in the hot summer we will certainly be pleased with a cold and light soup. And yet, preparing both hot and cold mushroom soups requires certain culinary skills and knowledge of little secrets and secrets. Let's try to figure out and remember today how to make champignon soup.

The champignons themselves are different. huge variety. There are more than 200 species of these delicious mushrooms. However greatest distribution, as well as only two types of champignons received the greatest culinary significance. This is the most common garden champignon, and also less common in our stores, but more fragrant brown champignon. These mushrooms are not only very tasty, but also healthy. Champignon pleases us with a rich content of B vitamins, phosphorus, calcium, and potassium. Not unknown and healing power champignons that help avoid cardiovascular diseases and play an important role in the prevention of cancer.

And yet, we love champignons primarily for their delicate taste, bright aroma and the greatest opportunity culinary use. Among huge amount the most diverse delicious dishes Soups stand out especially from champignons. What kind of soups are not prepared from these mushrooms! Hot and cold, tender milk and thick cheese, light vegetarian and mushroom soups based on poultry and meat broths. Is it worth mentioning the most delicate creamy puree soups, known to anyone who has ever sat at a table? When preparing soups, vegetables and dairy products, cereals and pasta, spices and herbs, helping soups sparkle with thousands of new flavors and highlight the delicate taste and bright aroma of mushrooms.

Today “Culinary Eden” offers you a selection of tips and recipes that will explain in detail even to novice housewives how to prepare champignon soup.

1. When choosing champignons for your soup, pay close attention to their appearance and smell. Good, fresh mushrooms have a pleasant, bright, specific aroma. Any notes of foreign odors, and even more so the smells of rotting or mold, will tell you that the champignons are not fresh. Be sure to inspect and feel the mushrooms before purchasing! Fresh champignons should be strong, elastic, with a smooth, matte cap. white And light creamy shade. Excessive softness, black or gray spots, obvious damage and bruises are all signs of stale mushrooms. It is better to refuse such a purchase.

2. Try to process purchased champignons as soon as possible. Like any other mushrooms, champignons, which are harmless at first glance, are the result of improper or excessive long storage capable of accumulating toxins that can cause stomach upset and even poisoning. If the preparation of your dish is from fresh champignons delayed for a few days, use it simple rules safe storage. Store fresh mushrooms in the lower compartment of the refrigerator for no more than 2 - 3 days. When storing mushrooms, do not wash them, but simply wrap them in paper or place them in a paper bag. You can also use plastic container, just don’t close the lid too tightly. But it is better to avoid storing mushrooms in plastic bags. In such bags, mushrooms will spoil very quickly.

3. Let's try to prepare the simplest and most quick soup from champignons. In a deep saucepan, heat 2 tbsp. spoons olive oil, add two finely chopped onions and simmer until soft. Then add 500 gr. champignons, cut into thin slices, and fry everything together until slightly golden brown. Pour in one liter of vegetable or chicken broth, bring to a boil and simmer over medium heat for 15 minutes. Five minutes before the end of cooking, add 2 tbsp to your soup. spoons of chopped parsley, salt and black pepper to taste. Serve with sour cream and fresh parsley.

4. It’s just as easy to prepare champignon soup American recipe. Rinse thoroughly and chop 800 gr. champignons. Finely chop three onions and a small stalk of celery. Heat 2 tbsp in a saucepan. spoons of butter, add mushrooms and vegetables and simmer everything together for 3 minutes until soft. Then add one liter of chicken broth, bring to a boil and simmer over moderate heat for 20 minutes. Cool the finished soup and puree in a blender until smooth. Add salt, black pepper, ground nutmeg and 2 tbsp to taste. spoons of white vermouth. Heat without boiling and serve immediately. Serve the croutons separately.

5. Very popular simple recipe homemade soup of champignons with potatoes and vermicelli. Peel and rinse 500 gr. champignons, cut them into thin slices and place in a deep pan. Pour three liters of mushrooms cold water, bring to a boil, skim off the foam and cook for 20 minutes. Strain the finished broth and return to the pan, and set aside the mushrooms. Heat 2 tbsp in a frying pan. spoons of butter, add one finely chopped onion and one carrot cut into small cubes. Fry for 5 minutes, then add boiled mushrooms and fry everything together over high heat for another 5 - 10 minutes. Bring the broth to a boil, add two potato tubers cut into small cubes, mushrooms with vegetables, salt and black pepper to taste. Cook everything together for 15 minutes, then add ½ cup of vermicelli and cook your soup for another 10 minutes until done. A couple of minutes before it’s ready, add 3 tbsp to your soup. spoons of dill. Remove the finished soup from the heat and let it brew under the lid for 15 minutes. Serve with sour cream.

6. Puree soup made from fresh champignons is no less popular. Peel and rinse 600 gr. fresh mushrooms, select 5 - 6 of the smallest and strongest ones, and finely chop the rest and place in a deep saucepan. Add 1 tbsp. a spoonful of butter, one diced carrot and one chopped onion. Mix everything, cover the pan with a lid and simmer the mushrooms over low heat for 30 minutes, then add one glass of water or broth, bring to a boil, cook for another 5 minutes, remove from heat and cool slightly. Rearrange stewed mushrooms with vegetables into a blender bowl and blend until smooth. In a saucepan in 2 tbsp. spoons of butter, fry 2 tbsp. spoons of flour, add 4 glasses of very hot milk and mix thoroughly. Then add mushroom puree, salt and pepper to taste, bring to a boil and simmer over low heat for 10 minutes. Separately, boil the reserved whole champignons, cool and cut into thin slices. Prepare leison by mixing two raw yolks with a glass of cream. Season the finished soup with leison, pour into plates and garnish with slices of boiled champignons.

7. Even easier to prepare original cream soup from champignons and broccoli. 200 gr. Place fresh or frozen broccoli in a saucepan, add a liter of water, bring to a boil and cook until soft for 10 - 15 minutes. Place the broccoli in a blender bowl. Boil 200 grams in the remaining cabbage broth. champignons for 7 minutes. Transfer the mushrooms to the cabbage, add 30 softened butter, 200 ml. milk, ½ cup of broth left over from cooking mushrooms and broccoli, one clove of garlic, salt and white pepper to taste. Grind in a blender until smooth puree. Pour your soup into a saucepan and heat over low heat, without boiling, for 3 minutes. Before serving, add sour cream and chopped dill.

8. Rich thick soup of champignons with cheese will delight you with its aroma and delicate taste. Boil two liters of water or broth in a deep saucepan, add four diced potatoes and cook for 15 minutes. Cut one carrot into small cubes, finely chop one onion. Fry onions and carrots in 2 tbsp. spoons of butter until golden brown. Then add 500 g to the vegetables. champignons, cut into thin strips, and simmer all together until the moisture has completely evaporated. Place the vegetables and mushrooms in a saucepan with the potatoes and broth, add one bay leaf, salt and black pepper to taste. Cook everything together for another 15 minutes. TO ready soup add 100 gr. grated soft cheese and 50 ml. dry white wine. Heat, without boiling, until the cheese is completely dissolved, stirring constantly. Before serving, add finely chopped parsley.

9. Champignon soup with bacon and white wine is incredibly aromatic and delicious. In a deep saucepan, heat 2 tbsp. tablespoons butter, add one finely chopped onion and fry, stirring frequently, for 4 minutes. Then add 1 tbsp. a spoonful of chopped parsley, 1 chopped garlic clove and 500 gr. champignons, cut into thin strips. Mix everything thoroughly and cook until the liquid has completely evaporated. As soon as the mushrooms are ready, add 150 gr. bacon, cut into small cubes, and fry for another 5 minutes, stirring often. Then add 100 ml. dry white wine, 350 ml. water, a pinch of nutmeg, salt and black pepper to taste. Bring to a boil and cook over medium heat for 15 minutes. At the very end of cooking, pour in 250 ml. cream, mix thoroughly and heat for a couple of minutes, without bringing to a boil.

10. On a hot summer day, you will be pleased with an exotic Thai cold soup made from champignons with ginger. 400 gr. Finely chop the champignons and fry in 2 tbsp. spoons of olive oil for 6 minutes. 250 ml. warm milk with 3 tbsp. spoons coconut flakes, strain and bring to a boil. Add 40 gr. finely grated ginger, one chopped garlic clove and cook everything together for 7 minutes. Then add 500 ml. hot vegetable broth, mix thoroughly and remove from heat. Place the mushrooms in a blender bowl, pour in the broth, add 1 tbsp. spoon of soy sauce, 1 tbsp. a spoonful of lime juice and a pinch of white pepper. Grind until smooth and cool in the refrigerator.

And on the pages of “Culinary Eden” you will always find new recipes that will definitely tell you how to prepare champignon soup.

Every good housewife probably knows many recipes for champignon soup. It can be prepared according to the classic method or made into a puree. Champignons go well with any vegetables, cheese, cream and even cereals.

Classic mushroom and champignon soup

Ingredients: 320 g of fresh mushrooms, 3-4 medium potatoes, one onion and a couple if they are small, table salt, a couple of carrots, a couple of bay leaves.

1. The first step is to cook the potato cubes in salted boiling water.
2. Finely chopped mushrooms are fried in one frying pan, and the remaining vegetables are sautéed in the second.
3. The contents of both containers are added to the potato broth. After boiling, salt is poured in there and bay leaves are laid out.
4. Cook the soup until the potatoes soften.

The treat is served with sour cream and herbs.

Frozen champignon recipe

Ingredients: large chicken breast, 2 liters of filtered water, carrots, 4-5 potatoes, coarse salt, onion, mixture of peppers, 160 g frozen mushrooms.

1. The breast is filled with water and sent to cook. After 15-20 minutes, potato cubes are poured into it. The broth is salted and peppered.
2. The finished meat should be removed from the liquid, removed from the bone, cut into small pieces and returned back to the pan. The bone is thrown away.
3. The remaining vegetables are randomly chopped and sautéed in any fat. It is best to choose butter for this purpose.
4. The mushrooms are defrosted and chopped into pieces that are easy to chew.
5. Frying and pieces of champignons are transferred to ready broth. If necessary, you can add salt to the soup, since the added ingredients will take away some of the salt.
6. The treat continues to cook until the potatoes soften.

All that remains is to decorate the soup with mushrooms and chicken with fresh chopped herbs.

Cream soup

Ingredients: 450 g of fresh mushrooms, large white onion, half a liter of filtered water, 3 large spoons of soy sauce, 1.5 tbsp. Very heavy cream, small piece butter, salt, fresh parsley leaves, nutmeg.

How to cook properly cream of mushroom soup, it is worth considering in more detail.

1. A few mushrooms are set aside, and the rest are finely chopped and fried with chopped onions in butter.
2. Water is poured into the pan, soy sauce and cream. When the liquid boils, the roast is transferred into it.
3. After about 15-17 minutes of cooking the future soup, it is salted, flavored with spices and pureed.
4. The remaining mushrooms are cut into large pieces and also fried in butter - they will be used to decorate the dish.

The finished champignon puree soup with cream is served hot. For each portion of the treat, sprinkle fresh parsley and lay out a couple large pieces mushrooms

In a slow cooker

Ingredients: half a kilo of fresh mushrooms, 4-5 small potatoes, 15-20 grams of butter, large white onion, 2-3 standard packages processed cheese, carrots, table salt, pepper mixture.

1. In the baking program, butter is melted in a bowl, in which the onion cubes are sautéed. When the vegetable becomes transparent, add grated carrots to it.
2. After another 8-9 minutes, you can place plates of peeled champignons here. The ingredients are fried until the end of the activated program (another 3-5 minutes). During the process, the “smart pan” does not close with a lid.
3. Small cubes of fresh potatoes are poured into the finished frying and the components are filled with filtered water (2 liters).
4. Then the extinguishing program is activated again. The first dish will simmer for 80-90 minutes until it is ready. About halfway through the process it should be salted and peppered.

A few minutes before the dish is ready, pour chopped melted cheese into the bowl. When it is completely dissolved, the soup can be poured into portions.

Fresh champignon soup with potatoes

Ingredients: large carrots, 340 g of fresh mushrooms, 260-290 g of potatoes, white onions, various fresh herbs, coarse salt, a mixture of spices for mushroom soup, a pinch of sugar.

1. IN thick-walled saucepan Miniature onion cubes are fried in hot oil. When it becomes appetizingly brown, you can add grated carrots. Prepared vegetables sprinkle with a small amount of sugar and simmer for another 2-3 minutes with frequent stirring.
2. Pieces of champignons are placed in the frying pan. Cooking continues for another 8-9 minutes.
3. The potatoes are cut into small cubes and poured into the pan with the rest of the ingredients. The contents of the container are filled with salted water from above. Selected spices are added.

With vermicelli

Ingredients: 2 liters of purified water, 160 g of champignons (fresh), large carrots, 1-2 white onions, 2-3 large spoons small vermicelli, 3 potatoes, salt, pepper mixture.

1. Water is poured into the pan and salted. After it boils, you can pour small pieces of peeled potatoes into the container.
2. Next, carrot slices are added here.
3. Finely chopped onions with pieces of mushrooms are fried in a frying pan in any heated fat. For this, you can choose both vegetable and butter.
4. 6-7 minutes before the dish is ready, add fried mushrooms, salt, a mixture of peppers and small vermicelli.

Ready light soup served with fresh homemade bread or soft flatbread.

Soup with champignons and melted cheese

Ingredients: 420 g of fresh champignons, large onion, butter, 330 g of processed cheese, 3-4 raw potatoes, 2-2.5 liters of filtered water, a bunch of various fresh herbs, salt.

How to properly prepare soup with champignons and melted cheese is described below.

1. The mushrooms are well washed, peeled, finely chopped and, together with miniature onion cubes, are fried in heated butter.
2. While the frying is being prepared, the peeled potato blocks are placed in a boiling pot. salt water. Processed cheese is immediately sent there.
3. Next, the finished roast is transferred to the broth. A variety of spices will help improve the taste of the dish; you can use any of them. Especially good for this the recipe will do oregano and a mixture of ground colored peppers.





1. The first step is to prepare the cereal. Barley is washed and poured hot water for a couple of hours.
2. Next, the liquid is drained from the cereal. The pearl barley is washed again, transferred to a saucepan and filled with a liter of fresh filtered water. Cook the cereal for 40-45 minutes until completely cooked.
3. Potato cubes are added to the almost finished pearl barley.
4. After 6-7 minutes, a fry of chopped vegetables and pieces of mushrooms, fried until tender, goes into the pan.
5. Salt and pepper are added.
6. When the potatoes are cooked, you can add chopped herbs to the soup.