Mushroom soup made from fresh champignons. Champignon soup: recipes with photos

Champignons, unlike seasonal mushrooms growing in forests, can be purchased at any time of the year. These food products are great for preparing both everyday and holiday meals. In addition, there is more than one recipe for soups with the addition of such an ingredient. And therefore, this article will be devoted to how to prepare a tasty, aromatic and satisfying mushroom soup from champignons with a detailed description of the process.

Doctors often recommend adding mushrooms such as champignons to the diet of people diagnosed with diabetes, anemia or atherosclerosis. After all, along with other things, these mushrooms are not only tasty, but also healthy.

These low-calorie foods are rich in nutrients, amino acids and easily digestible elements. Many experts have proven that daily consumption of mushrooms in soup or sauce can prevent the occurrence of certain diseases. Any regularly used recipe that includes the use of champignons will help reduce the risk of stroke. Also, by diversifying your menu with dishes with mushrooms, among which there may be about two dozen soups alone, you can soon observe an improvement in the condition of your skin, hair and teeth.

Mushroom soup can be prepared with the addition of potatoes, tender chicken and cheese. In this case, mushrooms will add not only flavor to the dish, but also nutritional value.

It turns out great with champignons in cream soup and puree soup. Such ingredients lend themselves well to grinding using a blender and food processor. For such culinary masterpieces, in addition to champignons, you can use cream, herbs and exotic seasonings. As a rule, puree soup or cream soup with fresh herbs and croutons is served.

How to choose the right mushrooms?

Making mushroom soup from champignons is not difficult. Moreover, the main ingredient can be purchased in any store and market, regardless of the time of year. When purchasing, you should pay attention to the appearance of the product.

When choosing mushrooms, they need to be carefully inspected for rotting or mold. It is better that the champignons are not packaged. This way you can inspect each one. Products must be:

• elastic;
• no stains;
• with a creamy even shade.

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

Since such products tend to spoil quickly, you should start preparing them right away. Otherwise, it is worth preparing the mushrooms for storage. You can place them in an airtight plastic container or paper bag. The main thing is not to wash it beforehand.

Mushroom soup recipes

On the Internet you can find many ways to prepare mushroom soup using champignons, with a wide variety of ingredients. We will offer you to familiarize yourself with the most popular of them. To begin with, here is a recipe for regular mushroom soup.

Simple Lenten Soup with Mushrooms

This dish, unlike puree soup and cream soup, is prepared without chopping the vegetable mass. To prepare it you will need:

• 1-1.2 liters of water;
• 500 gr. fresh champignons;
• 2-3 medium sized potatoes;
• 1 medium carrot;
• 1 onion;
• 2-3 tbsp. l. vegetable oil;
• salt;
• for dressing - sour cream and herbs.

Preparing this dish will not take much time and effort. First, all products are washed thoroughly. Then, cut the onion into half rings, the potatoes into cubes, and grate the carrots on a coarse grater. It is better to chop the mushrooms into thin slices using a sharp knife. Next, pour oil into the frying pan and fry the onion in it for a couple of minutes, after which add the carrots. When the carrots change color slightly, you can carefully place the mushrooms in the pan. All this should be simmered for 5-10 minutes.

At the same time, you need to boil water in a saucepan. As soon as it boils, add the potatoes and boil for 20 minutes. After that, you can add vegetables and mushrooms fried in oil and add salt to taste. Together with these components, the soup needs to be kept on the fire for about 10-15 minutes. As you can see, the recipe is quite simple.

The finished soup is seasoned with sour cream. Before serving, you can add finely chopped fresh herbs.

Mushroom soup “French style”

This recipe will become indispensable for lovers of creamy soups. The dish turns out tender. And thanks to the fact that it is prepared with champignons, such a culinary masterpiece will be even more aromatic and nutritious. To prepare 4 servings of French-style cream soup with champignons, you will need the following products:

• 1-1.2 liters of water (chicken or vegetable broth);
• 500 gr. fresh champignons;
• 2 medium potatoes;
• 1 large onion;
• 1 tbsp. cream;
• 60-80 gr. butter;
• 2 tbsp. spoons of wheat flour;
• ground black pepper;
• salt;
• fresh herbs (parsley, celery - optional).

To prepare cream soup (cream soup) with French-style champignons, you need to prepare a saucepan with a capacity of approximately 1.5 liters and melt the butter in it. Then fry the onion, cut into small half rings, for 5 minutes. After this time, add the mushrooms, cut into 4 parts, to the onion, and simmer the vegetable mixture for about 6-7 minutes.

Then you can add diced potatoes, celery and flour, mixing all ingredients thoroughly. After these manipulations, you can pour in the broth. It is best to do this slowly and stir constantly so that lumps of flour do not form. Now the almost finished puree soup needs to be peppered and salted to taste and, putting on fire, boil for about 20 minutes.

The recipe for such dishes as puree soup and cream soup requires grinding it in a blender. To do this, at the end of cooking, the mass is poured into a bowl and, using a special nozzle, it is ground to a homogeneous consistency.

At the end, the resulting puree should be poured back into the pan and brought to a boil, adding cream first. When serving, each serving is sprinkled with finely chopped herbs. Fresh parsley is ideal for this recipe.

Cheese soup with mushrooms

This recipe for making creamy mushroom soup differs slightly from the previous one, and is related to European cuisine. To prepare this dish, you will need to prepare the following ingredients:

• 300-350 gr. fresh champignons;
• 1 processed cheese;
• 2 medium potatoes;
• 1 large onion;
• 1 medium carrot;
• 3 tbsp. l. vegetable oil;
• salt pepper;
• a bunch of fresh basil (for serving);
• 1-1.2 liters of water.

Cheese cream soup with champignons is prepared with minimal time. First, you should put water on the fire and start chopping vegetables. Potatoes and onions can be cut into small squares, carrots can be grated on a coarse grater, and mushrooms can be chopped into thin slices. When the water boils, you should immerse the potatoes in it and you can start frying the vegetables. To do this, sauté the onion in vegetable oil for 4-5 minutes, then add the carrots. When the vegetables change color, you can add mushrooms. All these ingredients must be simmered for another 5-7 minutes. Then, this mixture of products should be placed in a saucepan with the potatoes. Salt, pepper and other seasonings can be added at this stage of preparing the creamy soup.

When cooking, add processed cheese cut into several pieces to the dish. After adding it to the broth, keep the pan on the fire for about 3-7 minutes, then pour its contents into the blender bowl for grinding. This way we get a fragrant and delicate cream cheese soup with mushrooms, which has an unsurpassed taste.

Dietary first course

For fans of a healthy lifestyle and people who seek to diversify their diet menu, we hasten to offer light dietary mushroom cream soup. This first course can easily become an everyday dish. Moreover, the recipe for its preparation is not complicated.

To prepare it you need the following ingredients:

• 400-500 gr. fresh champignons;
• 1 medium carrot;
• 2 large onions;
• 2-3 tbsp. spoons of vegetable oil;
• 100 gr. low-fat cream;
• 2 stalks of celery;
• ? tsp ground black pepper;
• salt;
• 1-1.5 l. water.

The recipe for this cream soup initially involves preparing a vegetable broth from 1 onion, carrots and celery fried in vegetable oil in a frying pan. These vegetables must be immersed in salted boiling water. While they are cooking, fry the remaining onions with thinly sliced ​​champignons in a frying pan. Stewing these products usually takes about 15 minutes until the mushrooms are completely cooked.

When ready, the resulting broth and mixture stewed in a frying pan should be immersed in a blender bowl to obtain a creamy soup. After grinding, the resulting homogeneous mass must be returned to the pan and brought to a boil, adding a portion of cream.

This puree soup is best served with herbs and croutons.

Whatever recipe you choose, mushroom champignon soup will undoubtedly be an excellent treat for your family and friends. A delicate creamy soup with champignons will be a favorite delicacy as a first course not only for adults, but also for children.

Soup made from champignons with potatoes is an easy first course made from affordable ingredients that can be purchased at any time of the year. Such a tasty delicacy made from the gifts of the forest will perfectly diversify the daily diet of the family.

Mushroom soup is especially appreciated in winter, when the human body lacks vitamins. After all, such a delicacy may well compensate for this deficiency. The first dish of mushrooms is perfect for lunch and dinner; it can be included in the dietary regime and days of religious Lent.

The proposed step-by-step recipes for preparing champignon soup with potatoes will help you make your choice. It is worth noting that first courses made from fruiting bodies are easily digested by the body, are quite simple to prepare and will never leave those who try them indifferent. They are perfect for organizing a full meal at any time of the day.

A soup recipe made from fresh champignons with potatoes is intended for a hearty lunch and more. Added chicken meat and any greens will only enrich the taste and aroma of the dish.

• Mushrooms – 500 g;
• Potatoes – 500 g;
• Carrots and onions – 1 pc.;
• Chicken fillet – 2 pcs.;
• Cheese – 300 g;
• Salt;
• 2 bunches of parsley or any other greenery.

1. First, boil the chicken fillet with bay leaf and allspice until tender.
2. Remove the meat, strain the broth and pour back into the pan.
3. Cut the fillet into cubes and place in a separate plate (it will be added to the soup at the very end).
4. Peel the potatoes, rinse and cut into strips.
5. Pour into chicken broth and cook for 10 minutes.
6. Prepare the mushrooms, cut into cubes and fry in a small amount of sunflower oil for 10 minutes.
7. Add peeled, washed and chopped carrots and chopped onions.
8. Fry for another 10 minutes, constantly stirring the mixture to prevent burning.
9. Send the mushrooms and vegetables to the potatoes, add the meat, stir and cook for 5-7 minutes.
10. Grate the cheese on a coarse grater, add it to the pan, add salt, let it melt completely and add chopped herbs.
11. Turn off the heat, let the dish brew and serve.

How to cook marinated champignon soup with potatoes

As a rule, making marinated champignon soup with potatoes is not at all difficult. If you happen to have a jar of canned mushrooms hidden, prepare this tasty and aromatic first course. Such a delicacy can always help out if the housewife has practically no time to stand at the stove for a long time.

• Mushrooms – 500 g;
• Potatoes – 5 tubers;
• Carrots and onions – 1 pc.;
• Steamed rice - 3 tbsp. l.;
• Water – 2.5-3 l;
• Sunflower oil – for frying;
• Salt and herbs - to taste.

The proposed recipe with photos will help you prepare champignon and potato soup according to all the rules.

Peel, rinse and dry the vegetables, chop: potatoes into cubes, grate carrots, chop onions with a knife.

First, fry the onions and carrots in sunflower oil until soft.

Throw the potatoes into boiling water and boil for 10-12 minutes. over medium heat.

Rinse the rice, pour into boiling water with potatoes, stir and add sautéed vegetables.

Boil for 10 minutes, add pickled fruit bodies cut into pieces and cook over low heat for another 10 minutes.

If there is not enough salt, add salt, add chopped herbs to taste, stir, remove from heat and let sit for 10 minutes.

Mushroom soup with champignons, potatoes and spinach

In the mushroom puree soup made from champignons with potatoes, you can add a healthy vegetable - spinach. It is an excellent source of beneficial microelements and is available in stores at any time of the year, just like mushrooms.

• Mushrooms – 400 g;
• Potatoes – 5 tubers;
• Water – 1-1.5 l;
• Spinach – 200 g;
• Onions – 2 heads;
• Butter – 50 g;
• Cream – 250 ml;
• Garlic - 1 clove;
• Dill and/or parsley – 1 bunch;
• Salt and ground black pepper - to taste.

By following the recipe for making mushroom soup from champignons with potatoes, you can make an amazingly tasty first course for your loved ones.

1. Peel the fruiting bodies, onions and potatoes, rinse in water.
2. Cut the mushrooms into strips, chop the onion with a knife, cut the potatoes into cubes.
3. First, melt the butter in a frying pan, add the onion, fry for 5 minutes.
4. Add mushroom strips and continue frying for about 10 minutes.
5. Place potato cubes in boiling water and boil for 10 minutes.
6. Add onions and mushrooms, stir and cook for another 10 minutes.
7. As soon as the potatoes are cooked, add chopped spinach, crushed garlic, dill and/or parsley and pour in the cream.
8. Add salt and pepper to taste, stir and bring the dish to a boil, without letting it boil.
9. Using an immersion blender, puree the contents of the pan to a puree consistency.
10. Let stand on the stove for 5-7 minutes. and serve, pouring into portioned bowls.

Recipe for creamy mushroom soup with potatoes and cream

This delicious creamy soup of champignons with potatoes is very popular in European restaurants. However, it is quite easy to prepare in your own kitchen. Do not consider its preparation labor-intensive and red-tape.

• Mushrooms – 500 g;
• Potatoes – 6 tubers;
• Parsley root;
• Greens - to taste;
• Onions and carrots – 2 pcs.;
• Salt, sunflower oil;
• Cream – 300 ml;
• Mushroom or vegetable broth - 1.5 l.

The recipe for making champignon cream soup with potatoes in broth is described in detail.

1. Peel the potatoes, parsley root and carrots, cut into equal cubes and rinse.
2. Put everything in a saucepan with broth, put it on the fire and cook until done.
3. Heat sunflower oil in a frying pan, add chopped onions, fry for 5-7 minutes. over medium heat.
4. After preliminary cleaning, cut the mushrooms into pieces, add them to the onion and continue frying for 10 minutes.
5. Pour off a little broth, combine all the ingredients in the remaining liquid, simmer for 5-7 minutes, and chop with an immersion blender.
6. Pour in the cream gradually, while continuing to whip.
7. Add salt to taste, add enough broth so that you like the thickness of the soup.
8. Bring the dish to a boil and remove from heat for a few minutes to simmer.
9. Serve in portioned bowls with chopped herbs.

Recipe for creamy champignon soup with potatoes and cream

With potatoes, the recipe for which will be discussed below, will serve as an excellent first course for the dinner table. You can prepare it in different ways. Today we will present you the most popular recipes that do not require a large set of ingredients and a lot of time.

Champignon soup with potatoes: a simple recipe

If you have never cooked, now is the time to do it. It should be noted that there is nothing complicated in this process. You just need to strictly adhere to all prescription rules.

What ingredients are required to prepare a delicious and rich champignon and potato soup? The recipe for this simple but satisfying dish requires the use of:

• medium potatoes - 2 tubers;
• large onion - 1 head;
• fresh champignons - about 300 g;
• juicy carrots - 1 large piece;
• small chicken eggs - 1 pc.;
• wheat flour - approximately 2;
• fresh greens - a bunch;

Processing components

Making your own mushroom soup from champignons is quite easy. But to do this, all components must be carefully processed. First you need to peel all the vegetables and then chop them into cubes (it’s better to grate the carrots).

As for fresh champignons, they are thoroughly washed and cut into slices. Egg batter is also prepared separately. To do this, beat the chicken egg thoroughly with a fork and then mix it with a little salt and wheat flour. The output is a fairly viscous dough. We will need it for making dumplings.

Cooking ingredients

How should you prepare champignon and potato soup? The recipe for this dish calls for the use of a large saucepan. It is filled with drinking water and boiled. Next, all the mushrooms and chopped potatoes are placed in the bowl. After salting the ingredients, bring them to a boil, then reduce the heat and simmer for 25 minutes. During this time, the products should be completely cooked.

Frying ingredients

While they are cooking, start frying some of the food. To do this, heat vegetable oil in a frying pan, and then add grated carrots and onions into it. After mixing the ingredients, they are fried until completely transparent. Finally, the products are salted and peppered.

Final stage

After the mushrooms and potatoes become soft, begin adding dumplings to the broth. To do this, use a small spoon. Having laid out all the products, boil the soup over medium heat for about 6 minutes. Then sauteed vegetables and fresh herbs are placed on it. Mix the products thoroughly, cook for 3 minutes and remove from the stove, after covering with a lid.

How to serve?

After the delicious champignon soup has infused under the lid (about ¼ hour), it is put into plates and presented to the table. In addition to the mushroom dinner, a slice of bread and fresh sour cream are served.

Step by step from champignons and broccoli

You can prepare a dish using mushrooms not only according to the recipe described above, but also in another way. For example, creamy soup with champignons turns out very tasty. If you don’t know how to cook it, then we’ll tell you about it right now.

So, thick with champignons requires the use of:

• medium potatoes - 4 tubers;
• large onions - 2 heads;
• marinated champignons - about 300 g;
• frozen broccoli - 150 g;
• vegetable oil - approximately 30 ml;
• fresh greens - a bunch;
• freshly ground pepper and sea salt - use to taste.

Preparing the Components

To prepare this dish, we decided to use not fresh or frozen mushrooms, but marinated ones. With them the soup will be more aromatic and tasty.

So, to make a savory first course, place in a colander and rinse in cold water. Then the mushrooms are chopped into slices and divided into two equal halves.

As for fresh vegetables, they are peeled and chopped into cubes.

Cooking puree soup

Before preparing such a dish, take a deep pan, fill it with water and boil. After this, put half of the pickled champignons and potatoes into the bowl. The ingredients are salted and boiled for 25 minutes. Meanwhile, the onions and the second half of the pickled mushrooms are fried separately in sunflower oil.

After the potatoes become soft, add frozen broccoli and continue cooking the soup for about 7 minutes. Then remove the pan from the stove and cool the contents slightly.

Taking a blender in your hands, quickly beat the prepared dish into a thick puree. Then fried onions and champignons are added to it, as well as chopped fresh herbs. After mixing all the ingredients, they are put back on the fire and brought to a boil. Cook the puree soup in this composition for about 5 minutes.

We present it correctly for dinner

As you can see, there is nothing complicated in making puree soup. After it is ready, it is laid out on plates. The dish is presented to the table along with garlic croutons or a regular slice of bread.

Cooking noodle soup

Soup with champignons and noodles is considered the easiest and fastest to prepare. That is why this dish is especially popular among those who do not like to stand at the stove for a long time.

So, to properly prepare delicious mushroom soup we will need the following ingredients:

• large onion - 1 head;
• medium potatoes - 2 tubers;
• frozen champignons - about 300 g;
• medium carrot - 1 pc.;
• vegetable oil - approximately 35 ml;
• fresh greens - a bunch;
• vermicelli - add at your discretion;
• freshly ground pepper and sea salt - use to taste.

We prepare products

Frozen champignon soup is no different from a dish made with fresh or dried mushrooms. Such a lunch always turns out to be satisfying, tasty and nutritious.

So, to prepare the first course, all vegetables are thoroughly washed and peeled. Then they begin to grind them. Potatoes and onions are chopped into cubes, and carrots into circles. As for frozen mushrooms, they are completely thawed, washed and drained of liquid. Then they are cut into strips.

Roasting mushrooms

To make a more aromatic and rich soup, the champignons should be thoroughly fried. To do this, they are placed in a frying pan and put on fire. After all the moisture has evaporated from the saucepan, add vegetable oil and onions. Both ingredients are mixed and fried until reddened. Then they are salted, peppered and removed from the stove.

Cooking soup

After frying the onions and mushrooms, begin cooking the remaining ingredients. To do this, boil drinking water in a large saucepan, and then put carrots and potatoes in it. Both products are cooked for half an hour. Then add vermicelli and spices to them and cook for about 2 more minutes. Finally, previously fried mushrooms and onions are placed in the pan. Fresh chopped herbs are also added to the soup.

Mix all ingredients with a spoon and bring to a boil. After 3 minutes, cover the dish with a lid, remove from the stove and leave for about ¼ hour.

Serve a delicious dish with noodles

As you can see, the soup can be easily prepared even from frozen champignons. After it has infused under the lid, it is boldly laid out on plates. It is advisable to present such a lunch to the table along with a piece of bread and fresh sour cream.

Let's sum it up

In this article, we have presented you with three different recipes for making delicious mushroom soup. Which one you choose to serve for a family dinner is up to you to decide. It should also be noted that this dish can be prepared in other ways. For example, some housewives add rice or buckwheat, small pasta, various vegetables and even homemade noodles to the soup.

If for some reason you were unable to purchase fresh, pickled or frozen champignons, then you can use other types of mushrooms instead. For example, a very tasty soup is made from forest mushrooms, oyster mushrooms, chanterelles, umbrellas, porcini mushrooms, etc. They should be processed in exactly the same way as champignons. However, the taste of such a soup will be noticeably different from those presented above. This is due to the fact that each type of mushroom makes the first dish special and gives it a unique aroma and taste. To make sure of this, you should prepare the presented varieties of soups yourself.

Champignons have always been considered the most delicious and aromatic mushrooms that are easy to cook. 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. In addition, they are a dietary product. After all, 100 g of these mushrooms contain 25 kcal. But, nevertheless, champignons are considered nourishing mushrooms due to their fiber and proteins.

Champignon soups are prepared not only with ordinary water, but also with 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 preparing soup from dried mushrooms, 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 - classic recipe

390 g champignons;

Two potatoes;

A clove of young garlic;

A liter of full-fat chicken broth;

Two tablespoons of refined sunflower oil;

Dried herbs.

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 amount of 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 and dried herbs to the soup 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

510 g mushrooms;

2 potatoes;

Two handfuls of horns;

One onion;

One large carrot;

Vegetable oil;

Dill and parsley (one branch each).

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

5. Rinse the carrots and peel them. 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. Next, add the boiled champignons to the pan 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 horns. Cook until all ingredients are ready.

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

13. Serve the champignon and carrot soup as a main course, adding sour cream.

Mushroom champignon soup in a slow cooker

280 g champignons;

One carrot and onion;

Four potatoes;

Refined oil;

Two feathers of green onions.

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 green onions and parsley to the soup. Let the soup sit for another 9 minutes.

12. Serve the dish with pieces of black bread.

Mushroom soup with vermicelli and champignons

325 g champignons;

Two carrots;

A glass of web noodles;

Sunflower oil;

2.5 liters of purified water.

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 to medium heat and heat the oil in a frying pan. Place the mushrooms there and fry for 12 minutes. Transfer the finished ingredient to 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 the pasta to the mushroom soup and cook until the noodles are steamed.

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

Mushroom soup with champignons and chicken

One chicken breast;

330 g champignons;

One onion and carrot;

Five potatoes;

Bay leaf;

Ground pepper;

Two liters of water;

Vegetable oil.

1. Take 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. Using a slotted spoon, remove the finished chicken 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 champignons fried with onions.

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

185 g 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 water.

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, the rest is all in cubes.

4. Place butter in a saucepan 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, add the wheat flour there and mix so that there are no lumps.

8. Next, pour the cream mixed with water, salt and ground pepper into the pan. 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

425 g portobello mushrooms;

25 g butter;

Half a spoon of nutmeg;

Two processed cheeses;

45 ml cream;

Two liters of water.

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. Serve the finished lunch, garnished with sprigs of any greenery.

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

Mushroom soup with champignons and buckwheat

Four large champignons;

Three handfuls of buckwheat;

Two potato tubers;

Vegetable oil;

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 hot water to the vegetable mixture 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.

Properly prepared mushroom broth is always a culinary masterpiece, and if the first dish is prepared on the basis of this broth, which is to the taste of the household, this is an unconditional victory for the cook. The classic, commonly available ingredient in any soup is potatoes, but today the easiest way to add an aristocratic touch is to use champignons: collected with your own hands in the forest or bought in a supermarket. Champignon soup with potatoes can be prepared in different ways. We will share with you the most successful and delicious recipes.

All culinary masterpieces are easy to prepare. This recipe is no exception. A minimum of time spent in the kitchen will bring you maximum pleasure from your food.

Ingredients:

• fresh mushrooms 300–400 gr.;
• potatoes 4 pcs.;
• onion – 1 head;
• carrots – 1 pc.;
• oil for frying (you can use butter or vegetable oil);
• 2 tbsp. spoons of wheat flour;
• spices and salt to taste;
• fresh herbs;
• sour cream.

Cooking method

This recipe for potato soup with champignons is a lenten dish and is ideal for people who prefer vegetarian food. Simple ingredients and ease of preparation will lead to excellent results and will delight you with an original lunch.

Let the dish sit for 10-20 minutes. It is best to serve potato soup with champignons with sour cream and fresh herbs.

First course of champignons with potatoes and croutons

Homemade crackers are better suited for this dish, but if you don’t have time, you can also use store-bought samples.

Ingredients:

• fresh mushrooms 0.5 kg;
• onions – 1 pc.;
• potatoes – 3 pcs.;
• carrots – 1 pc. (small);
• olive or any other vegetable oil;
• bay leaf, ground pepper;
• greenery;
• croutons or crackers;
• sour cream.

Cooking method

The first course, combined with croutons, always looks very appetizing, so it can be served even for guests. A step-by-step recipe for champignon soup with potatoes will allow you to prepare the dish even for those who are not good at cooking.

Serve the food in tureens or bowls with sour cream, herbs and your favorite croutons. Instead of sour cream, you can use any sour cream or cream sauce. Today you learned how to make champignon and potato soup, it's time to bring these recipes to life!

It is also prepared with breadcrumbs, the method of preparation of which you will learn in another article.