How to cook fresh champignon soup: simple recipes of exquisite first dishes. Mushroom soup from champignons - prepare delicious and fragrant first dishes

Several recipes for cooking mushroom soup with champignons

Simple delicious mushroom soup from champignons

For cooking we need:

• 300-350g. - Mushrooms
• 2 pcs. - medium-sized potatoes
• 1 PC. - Morkovay
• 1 PC. - Luka.
• vermichel "Pautinka"
• 2st. l. - Smetanes
• vegetable oil

Cooking:

1. First we cut potatoes into small pieces for soup, send it in a saucepan

2. While potatoes are boiled, cut the small onion

3. On low heat in a pan, fry it to a golden color

4. On a shallow grater, we rub the carrots and send it to fry to the bow

5. roaster fry until readiness

6. Cut plastics mushrooms

7. We lay mushrooms to the roaster, fry until the water evaporates from them and they will get golden color

8. For 2 - 3 minutes before readiness, we simulate, mix well

9. When the mushrooms are ready, add sour cream, stir up and a couple more minutes

10. Mushrooms are fully prepared

11. Add salt, bay leaf to the taste in taste to taste, and lay the fungal roaster

12. We add vermicells, mix, cook 7 - 8 minutes

13. Add pepper, finely chopped dill

14. So beautiful and very tasty is the soup. Bon Appetit!

Mushroom soup of champignons with melted cheese

For cooking we need:

• fresh mushrooms - 300 - 400 gr.
• onion - 2 Small heads
• potatoes - 2 - 3 pcs. Middle
• carrot - 1 pc.
• pearl croup - 2 - 2.5 tbsp. l.
• melted cheese - 1 - 2 pcs.
• green dill
• ground pepper, salt
• vegetable oil

Cooking:

1. In a separate small saucepan, rinse the barley, pour boiling water, cook until its readiness
2. Cut onion cubes fall asleep in a saucepan for soup, put out in it until soft on the vegetable oil
3. Add ruber on a large grater Carrot and slightly fry
4. Mushrooms wash, remove damage, cut into plastics
5. Add mushrooms to a saucepan, close the lid and put out 10-15 minutes
6. Potatoes clean, cut into cubes for soup
7. Potatoes and boiled separate barley, add to the saucepan, pour boiling water, cook until readiness
8. Melted cheese cut into finely, pour with a small amount of boiling water and stretch for a fork
9. Pour the softened cheese in a saucepan and cook for another 5 minutes
10. Remove from fire, add chopped dill, salt, pepper and let
11. Soup from champignons ready. Bon Appetit!

Mushroom soup of champignons with chicken and melted cheese

Ingredients:

• Chicken ham - 1pc.
• Potatoes - 3 pcs.
• Mushrooms - 300 gr.
• Onions - 2 pcs.
• Carrot - 1 pc.
• Melted cheese - 2 pcs.
• Creamy butter - 50 gr.
• Dill
• Salt, pepper, bay leaf

Cooking:

1. First of all, we boil the broth, for this we pour 2.5 - 3 liters of water into a saucepan, put the chicken ham, add two laurel sheets, three peas of fragrant pepper and a little salt. Bring to a boil and cook about 30 minutes

2. When the meat is welded, we pull it out, lay out on a separate plate and leave until complete cooling

3. Cut the potatoes for soup, throw it into the broth, cook for about 20 minutes until complete cooking

4. Dolk mushrooms, lay them on the pan, spit, cover with a lid, fry for 5 minutes to evaporate all water

5. After the water is evaporated, add oil, melt it

6. Add a finely chopped onion, grated carrots, let's satisfy and pepper

7. Measure and leave to fry

8. Separate the meat of the ham, finely rubs it, add to the broth with a welded potato

9. Ready to roasted in the soup, mix, bring to a boil

10. We fall asleep on a large grater of melted cheese (before rubbing it, it is better to fasten it a little in the refrigerator, then it will be better to climb on the grater), we leave slowly boil to the complete melting of cheese in SUP

11. After melting the cheese, remove from the fire, cover with a lid, let it brew 20 - 25 minutes

12. Split on plates, sprinkled with crushed dill

Bon Appetit!

Video Recipe Mushroom Soup Frozen Champignon

Mushroom soup from champignons in a slow cooker

Prepare a delicious soup for lunch, you and your loved ones will remain very pleased with such a finest dish.

Soups are always original and useful for the stomach. But many are happy to eat soup just because it is delicious. In addition, such food is very well suitable for kids and sick. Pamper your homely tasty suprekik just so and you will not regret.

Today we will prepare mushroom soup from champignons and potatoes, the main recipe is served with the photo. For you, a few more recipes of a delicious mushroom soup are also collected. Choose to your taste and cook with pleasure.

Taste info Hot Soups / Mushroom Soup

Ingredients for 4 servings:

• shampignon mushrooms - 300 g;
• potatoes - 400 g;
• onion - 100 g (1 pc.);
• carrot - 150 g (1 pc.);
• olive oil for roaster - 3 tbsp. l.;
• parsley - beam;
• bay leaf - 1 pc.;
• salt, black pepper - to taste.

How to cook mushroom soup fresh champignons and potatoes

This soup can be cooked both on water and on meat or vegetable broth. If you boil the broth in advance, then you will spend some 25-30 minutes on the preparation of soup from champignons.

Champignons for this recipe can be taken any: fresh, frozen or canned (but without vinegar). Just before cooking thoroughly wash them, clean.

Separate the filling for the mushroom soup separately. Heat the olive oil of cold spin in a frying pan with a non-stick coating, put into it peeled, sliced \u200b\u200bonions chopped into it. Fry onions 5-7 minutes before transparency on medium fire.

For this soup, it is olive oil that is best suited, as its taste and aroma emphasizes the mushroom component.

On a large grater, grind the cleaned carrot. Carrot gives a soup a little sweetness, as well as a bright orange color, since mushrooms after cooking become gray.

Add carrots to the bow, roast the vegetables together 5-7 minutes before the softness of carrots.

Remove the roaster from the fire. Be careful, olive oil is heated faster, and vegetables can burn.

It was a queue of mushrooms. Shampignons cut out the erupical (I cut them about 8 parts). So that in a plate soup looked beautifully - make the mushrooms with plates. Put them in boiling water or broth (we need 1-1.5 liters), reduce fire to weak, let's slightly boil (3-5 minutes).

Meanwhile, clean the potatoes, cut it with the same cubes. When water with mushrooms boils, send potatoes into the pan. Boil and boil together 10-15 minutes, depending on the variety (quick preparation) of potatoes, as the mushrooms boil quickly.

After time, before removing from the fire, add a grip from the frying pan into a pan with a mushroom soup, and put the spices, the bay leaf, salt to taste, cook another 3-5 minutes. You can add a mushroom seasoning at the end of cooking, it will strew the taste and aroma of mushrooms in the finished dish.

Turn off the fire under the saucers, cover it in the towel and leave it for 1-2 hours.

Hot mushroom soup with champignons and potatoes burst into portion plates, add chopped parsley greens. You can cook and serve as crackers, dried in a frying pan in olive oil with spices white bread.

Vegetable soup from champignons and buckwheat

One of the most frequently used recipes is - soup with mushrooms with champignons and buckwheat. It's a kushan to serve with sour cream, and my homework loves with melted cheese, which is already on a plate.

It also likes to cook it quickly and not cheerfully, the whole process takes no more than 40-45 minutes, but comes out and satisfying and tasty.

Ingredients:

• Chicken fillet - 1 pc. (150 g);
• Potatoes - 2 pcs. (medium);
• Buckwheat - 2 tbsp. l (or 35-40 g);
• Onions - 1 pc. (small);
• Carrot - 1 pc. (average);
• Salt, spices (peas of pepper mixture, whole bay leaf) - to taste;
• Oil (vegetable and creamy) - for 30 g.

Cooking method:

1. First prepare all the vegetables. We need to clean them, wash well.
2. Now we will deal with chicken fillet. Its promotion in cold water, put in a saucepan, cool with cold water and bring to a boil. After 2-3 minutes, we turn off the gas, we drain the water, and the meat weft under cold water again. Now there is a middle cut it, put it in a saucepan for soup. Here, add pepper, other spices (for your taste, I have a bay leaf). You can add mushroom seasoning, taste will be more saturated.
3. For this recipe you can take any fillet: pork, beef, lamb. It is important only the duration of his cooking. Meat must be brought to half-ready. And the cubes of other varieties will be much smaller chicken, which will ensure the speed of cooking in the soup.
4. Now pour 2 l of water, salt, 2 tbsp. l. Vegetable oil and let me boil. Then we reduce the fire to weak so that our soup boils very slowly.
5. To this boiling mixture, add buckwheat, let me boil minutes 2. I take a special nucleus, already fired.
6. Now to the soup will add carrots cut with thin rings, onion with small cubes.
7. To the mixture will add (after 5 minutes), cut into small straws, potatoes. Now cook until the potatoes are mild, but not ready, it is so 10 minutes.
8. We cut on the plates of the mushrooms and send them to the soup. We try soup if there is little salts, then you can heal. Cook our soup for another 7-10 minutes.
9. Check the readiness of soup for carrot and potatoes ready. When they are ready, we will put the greens (ruby finely) and butter, and as soon as the soup boils - remove from the fire. Insist for another 15 minutes and you can eat.
10. Do not forget to put the sour cream or plates of the fused cheese in the plates.

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Fresh champignon soup, chicken and potatoes

Here is another mushroom soup recipe: soup from champignons and chicken. This first dish will be different from their fellow. Among its flaws, you need to call the cost of a large number of cooking time. Prepare will have at least one and a half hours (and this is not a typo).

Ingredients:

• Chicken (fillet) - 300 g (two pieces);
• Vermichel - 100-120 g (very small);
• Potatoes - 2-3 pcs. (medium);
• Champignons - 300 g;
• Onions - 1 head (big);
• Carrot - 1 pc. (small);
• Garlic - 3 teeth;
• Oil - vegetable and creamy (for frying)
• Greens - dill;
• Salt, blend of ground peppers, bay leaf.

Cooking method:

1. Mushrooms rinse and clean well, cut into large pieces, put cooking. Our mushroom broth should boil at least 1 hour, so after boiling, remove the foam and reduce the fire to the weakest. Do not forget to escape it.
2. At this time, clean the vegetables. Leek cut the middle, put roasting on a hot pan in vegetable oil. Add a lambrane (on medium grater) carrot, fry them a little together. Put in a bowl.
3. Put the creamy oil into the pan, fry on it, cut the middle pieces of chicken fillet. They must be fried on both sides and be ruddy.
4. Fold them in a bowl to the roaster.
5. When the mushroom broth is roaring, add your mixture of meat and vegetables to it, put a handful of shallow noodles, season with spices, crushed garlic, bother (if necessary).
6. Boil all together for no more than 7 minutes. Then let's break for another 15 minutes and spill on plates. From above to each Put green dill.

Delicate soup from champignons and melted cheese

I also want to offer you a recipe with melted cheese. Soup from champignons and melted cheese is obtained very tasty and original. Cheese makes food more tasty, and his color is brighter. This recipe does not imply potatoes, and the finished dish is more like a puree soup.

Ingredients:

• Cheese fused - 300 g (type "Amber");
• Mushrooms - 450 - 500 g (champignons);
• Onions - 1 pc. (big);
• Carrot - 1 pc. (average);
• Bulgarian pepper - 0.5 pcs.;
• Vegetable roasting oil (better cream or vegetable refined);
• Garlic - 1-2 teeth.

Cooking method:

1. Our soup should get a thick, fine-grained structure. You can only achieve this very hot vegetables and mushrooms. Multiple mushrooms cut on the plates, they will decorate the soup.
2. First we prepare all the vegetables, we wash well, clean from the peel, then proceed to cooking.
3. Very finely cut down the onions, put it on a grill with a preheated oil, add to it after 10 minutes (after the color changes), the creamy sweet pepper chopped with cubes is very finely. First slightly fry (4-5 minutes), and then they swept them under the lid for a few minutes, but not more than 5.
4. We will add very finely cut mushrooms to vegetables, they are slightly frying (like carrots), and then close the lid and the cost of 15 minutes.
5. We put at this time boil 1.5 liters of water. Now we put our mixture from the pan on the bottom of the pan, fill with hot water, and then with a 5-minute walking, very strongly lifting the fire.
6. Now you need to very carefully add fused cheese. We put it with small pieces, well interfere (soup from the fire is not removed). If you need a salt of a kushan, add passed through the press garlic. Let us get bored for no more than 2 minutes.
7. We remove and insist for another 15 minutes. All break through the plates, add the greenery of parsley.

Mushroom puree soup with potatoes and cream

This recipe is suitable for filing for the first and for a two-year-old baby, and it is also good for sick home. Prepare and eat on health. Mushroom puree soup is very tasty and everywhere to the place. For cooking you will need a blender.

Ingredients:

• Mushrooms - 300 g;
• Potatoes - 4 medium (300 g);
• Onions - 2 pcs. (medium);
• Carrot - 2 pcs. (medium);
• Parsley root - 1 pc. (small);
• Cream - 500 g;
• Spices (ground pepper), salt to taste.

Cooking method:

1. We prepare vegetables, clean, mine, cut large. We fold potatoes, carrot, parsley root into a saucepan, pour water slightly more than 5 cm on top, salt and cook until ready, they must be very soft.
2. In the frying pan, inspire onions and mushrooms with spices, salt.
3. When the vegetables are welded, salt water into separate dishes, leaving a little at the bottom. Grind them in a blender.
4. Now put the mushrooms there, onions and also mix to homogeneous mass.
5. Then add cream to the blender - we mix again.
6. If our soup will succeed in thick, we will drag it with a liquid with vegetables, season to taste with salt, spices and beat again.
7. Now we put on the middle fire and, continuously stirring, bring to a boil. Immediately remove.
8. Everything can be served. Sprinkle in plates from above greens.

Mushroom soup is one of the most sought-after dishes on my desk. Native love him for a delicate taste and nutrition, and I adore also for the fact that it is not difficult to cook it. When the fantasy ceases to work, and in the head there is an eternal question "What is cooking?", It always comes to the resid.

I cook such a soup I am more likely with champignons. They are lighter, safe and you can eat them with the whole family. The advantage of these mushrooms is also in the fact that you can buy them in almost every supermarket, at any time of the year. In addition, they are very tasty and tender, which finally defines my choice.

Preparation options, at first glance such a standard dish, in fact, many. Starting with a classic soup on the water, ending with exquisite French cream cream. Now we will look at 5 major and me favorite ways to prepare a soup from champignons. Prepare them very simply, all products are available and inexpensive.

If you have not had to prepare such a first dish with your family, be sure to try. You will certainly take these recipes for weapons.

Mushroom soup with melted cheese

This is one of my favorite recipes for cooking this dish. All products are standard and do not hit the pocket. And ordinary melted cheese attaches a gentle taste and aroma. Such yummy is preparing quickly, which is especially pleasing to me.

Coming in the evening home from work, when there is no time nor forces on cooking, this option always saves me. Despite the ease of preparation, the dish is very tasty and satisfying. Try yourself!

Ingredients:

1. 1 chicken ham without leather (you can take skin, but then the soup will be more fat);
2. 300 grams of fresh champignons;
3. 2 small bulbs;
4. 3 large potatoes (or 5 medium);
5. 1 carrot;
6. 2 melted cheese type "orbit";
7. 50 grams of butter;
8. a small bundle of dill;
9. salt and pepprint to taste;
10. 1 laurel.

Cooking:

1. The first step of cooking will become broth. In order to cook it, it will take about 2.5-3 liters of water. Put a saucepan with water on the stove, put a ham there, add salt, pepper and laurel.

2. After boiling, the broth must be drilled at least half an hour while the meat is fully welded. The ham is removed from the pan and postpone on the plate. After that, it is not necessary to turn off the fire. Now the following ingredients will be sent here.

3. Rinse potatoes, hold 15-20 minutes in cold water and cut into small cubes. Send it to broth and boil until readiness.

4. While potatoes are brewed, without losing time, you need to prepare a mixture of mushrooms and vegetables. SHAMPIGNOs cut into middle semi-poles. Share them on a dry frying pan and put on a large fire.

Cover with a lid and leave for 5 minutes, without stirring and not opening the covers so that water fell out. As soon as the fungi sews, add creamy oil to them and reduce fire to medium.

5. As soon as a piece of oil completely melts, add a fine onion and carrots passed into the pan, passed through the grater. At this stage, you can add salts and spices to your taste. Stir and fry on medium heat until ready, approximately 10-15 minutes.

6. Meanwhile, potatoes are ready. Meat, which has already managed to cool, separate from the bone and cut into small pieces. Add it to the soup.

If your family does not like chicken meat, you can not add it to the soup. Broth can be made on plain water, so it will be more lean.

7. Now the contents of the frying pan will go into the saucepan. Stir and bring to boiling.

8. Melted raw materials grate and add to a boiling soup. Stir and hold on fire until it is completely dissolved. Pick up the greenery of dill, pre-washed and chuckled.

9. Remove the saucepan from the fire and cover the lid. The dish is better broken for 20-30 minutes.

The fragrance has long been dealting throughout the apartment and you will probably not wait to try your creation. Bon Appetit!

Champignon Soup with Macaronami

Add a son of this dish with all the favorite pasta will help. I am preparing him with a vermicelline. It is done very quickly, and it turns out unusually tasty, easy and satisfying. Such a recipe always helps if everything was very hung to the dinner, and the time for cooking the minimum quantity.

You can prepare such soup on meat broths, or just on the water. The number of ingredients can be changed, as well as their ratio. To taste, you can add your favorite spices and herbs. Now we will look at the most, in my opinion, the optimal option of cooking.

Ingredients:

1. 2 liters of water or meat broth;
2. 3 raw potatoes;
3. 1 medium carrot;
4. 1 major bulb;
5. 200 grams of fresh, not frozen champignons;
6. 100 grams of vermicelli;
7. some vegetable oil;

Preparation steps:

1. Cook the meat broth or just bring water to boil. If you use the brewing broth, then the meat is better to boil a whole piece, and after readiness to remove it into separate dishes. There it needs to grind it and at the end of the preparation of soup add to the saucepan.

The meat is better to choose on the bone. So the broth will be more welded. It is also better to choose cutting and part without skin and fat so that it turns out to be transparent and appetizing.

2. Clear potatoes and cut into small panels. Swim it in broth until readiness.

3. Clear carrots, skip through a small grater or chopped by storces - who loves. On the stove to put the pan and pour some oil. Bring to a boil and add carrots there. To her will go chopped onions with small pieces. Fry all this beauty until golden and appetizing color.

4. While the potatoes are still brewed, add carrot melt to it. Meanwhile, wash, clean and cut into semi-plastic or small mushrooms. They also need to be sent to a saucepan.

5. 10 minutes before readiness to put the vermicelline, add salt, pen and favorite seasonings, if desired. Mix and bring to readiness thoroughly. As soon as you remove the saucepan from the plate, you can add chopped greens, for fragrance.

6. Cover the lid and give a relax 20-30 minutes. Now the dish is ready for tasting!

Before such aroma and taste, no one has yet resisted! Try and make sure that yourself. Bon Appetit!

Delicious champignon soup cream

Exquisite French dish, which is so popular in all restaurants, we will prepare right now. Despite the piquant name and extraordinary taste, it is preparing, in fact, very quickly and requires minimal cash costs. All products are simple and available.

I cook it on coconut milk. The fragrance is obtained simply fantastic. Fortunately, this ingredient can now be found in many supermarkets. If you failed to get it, you can replace simply milk or cream.

It turns out also very tasty. So inexpensive, it is easy and tasty to pamper your seven delicious dinner at home. Thanks to this recipe, you yourself make sure.

Ingredients:

1. 300 grams of fresh champignons (frozen better not to take);
2. 1 bulb;
3. 1 medium carrot;
4. 2-4 medium potatoes;
5. 30 grams of celery;
6. 1 garlic slicker;
7. 50 grams of coconut milk (you can use the usual, cow);
8. a small bunch of parsley greenery;
9. several pieces of white bread or baton.

Cooking:

1. Pour some vegetable oil on the pan and thoroughly warm up. Leek brittle, chop the middle pieces and send to the roaster.

To make faster and easier to clean the bow, share it first in half, and then clean each half.

2. Meanwhile, you need to cut into celery and carrots, small parsing. These ingredients also add to the jaw to the jaw. Save on the stove for 10-15 minutes, until golden color.

3. Mushrooms wash and clean. It is impossible to soak for a long time in water, as they have a property quickly absorb moisture. It will prevent us when cutting and cooking champignons. Clean them easily with a knife or exciting edges with a napkin.

Cut mushrooms in random order. For example, on the plates or by quarter. You can also grind them with brooms.

4. Add them to the pan and mix. Garlic finely chop and send after mushrooms. Stew about 15 minutes.

5. One of the main secrets of the chop-soup is potatoes. It must be washed, clean and peel into small pieces. Send to a saucepan, add to it the contents of frying pan and 2 glasses of filtered water.

Soup must be not thick and not liquid. The ratio of liquid and vegetables should be about 1: 1.

Add salt, pepper and leave on the stove for about 15 minutes.

6. While the soup languishes on the stove, proceed to the preparation of the feed. For this we need crackers. You can, of course, buy ready, but we will make them themselves. Bread cut into medium cubes, distribute them on the contrary and send it into the oven until golden color appears.

7. At the end of the cooking, add to coconut milk soup. Mix thoroughly and bring to a boil. Then fire turn off. Now the contents of the pot are needed to beat the blender until the homogeneous mass is achieved.

To dilute the dark mass of bright colors, you can add some cream or coconut milk, chopped greens and crisp crisp in each plate. It's just unreal delicious! Help yourself!

Recipe soup puree from champignons with cream and cheese

The combination of cheese, cream and champignons is perhaps the best that we borrowed from the French. You can combine these ingredients not only in salads and baking, but also in soups. A gentlest taste will not leave indifferent even the most demanding gourmet.

Such a dish is served in many restaurants of France, and we will prepare it right in your kitchen. Make it very simple. Do not believe? Try yourself!

Ingredients:

1. shelved fresh champignons;
2. 1 average bulb;
3. 2 slices of garlic;
4. 200 grams of cream;
5. 2 melted cheese;
6. flour - 2 tablespoons;
7. salt and ground piping to taste.

Cooking:

1. Clear onions and peel into cubes. Garlic, too, need to be thoroughly crushed.

To make it more convenient to peel garlic, first each slicker needs to be a little like a knife. So he will not "pop up" from under the knife.

2. On a chipped frying pan, with the addition of a small amount of oil, fry onions and garlic.

3. In the meantime, clean the fungi and peel them with beautiful plates. Add to Luka and Praise for another 15 minutes.

At the end of the roasting process, pour flour and mix thoroughly. Promit on slow heat for about 5 minutes. It will give a dish of a pleasant craving and spicy notch.

4. Pour 1 liter of water in a saucepan and bring to a boil. You can also use the welded meat broth. So it turns out even more satisfying. Meat after broth can also be used.

5. To put the resulting roaster in the broth, salt, spray pepper and add meat (if any). All beat the submersible blender before receiving a homogeneous puree.

6. Now in the cream add milk and bring to a boil. Peel for 10 minutes.

7. The finished dish is served in beautiful bowls. And, of course, where without croutping? They are directly asking for a plate, as a supplement to this dish. You can prepare them yourself or buy ready.

For the preparation you will need half-bread or baton. Cut bread into pieces, then on cubes and put in the oven for a few minutes, before the appearance of the first Rumyanta. The main thing is not to be late, otherwise the crackers can very quickly burn.

The soup is ready and requires immediate tasting.

Video on how to cook delicious mushroom soup

Soup is not only a very tasty and satisfying dish. It is also an excellent source of energy and forces for the whole day. Having attempted him for lunch, you ensure yourself a great and cheerful working day. For the stomach it is incredibly useful.

Tasty is not always difficult and inaccessible. For example, today's our topic speaks about the opposite. Be sure to try these recipes, and share the impression in the comments. Save this article in your social networks so as not to lose. Enjoy your appetite and to new meetings!

Mushroom soups, thanks to the content of vegetable protein in them, our organism is saturated for a long time. Such a hot dish is easy to assimilate the stomach and suits everyone who sits on a diet or keeps post. We offer you several recipes for cooking vegetable soups with champignons.

Soup recipe with noodles and champignons

Ingredients:

• fresh champignons - 300 g;
• noodles - 100 g;
• carrots - 1 pc.;
• potatoes - 200 g;
• bulb - 1 pc.;
• spices - to taste;
• water - 2 l;
• vegetable oil.

Cooking

So, all the vegetables are pre-clean and rinsed well. Then we cut potatoes with cubes, carrots are bugged with circles, and the onions are crushed by half rings. Champignons process, rinse and rub the knife to pieces. Now lay onions with carrots in a saucepan with a preheated vegetable oil and a little passover to a soft state. Next we pour water, throw potatoes and mushrooms. We season the soup with salt, heated to a boil and cook for about 15 minutes. After that, add and put the spices. We cook until the dish is full, and then, refuel the soup with a crushed fresh greens, and remove from the stove.

Soup Recipe with Fresh Champignons

Ingredients:

• champignons - 500 g;
• rice - 50 g;
• bulb - 1 pc.;
• potatoes - 2 pcs;
• parsley greens - 30 g;
• vegetable oil - 2 tbsp. spoons.

Cooking

Fresh and treated mushrooms are cut first in half, then with shields with plates and lower them into a deep saucepan. We sat down a bit, fill with water and cook 30 minutes under the lid. While the champignons are filled, finely chopping and passing it on vegetable oil to golden color. Purified potatoes are cut by large cubes and throw it into a saucepan along with rice. When vegetables are completely prepared, add roasting and crushed parsley. Solim soup to taste, cover with a lid and cook for about 5 minutes, after which they spill on the plates and put on the table.

Cream-soup recipe from champignons

Ingredients:

• chicken broth - 1 l;
• bulb - 2 pcs;
• creamy oil - 40 g;
• champignons - 500 g;
• flour - 2 tbsp. spoons;
• cream - 200 ml;
• spice.

Cooking

The recipe for chicken soup with champignons is very simple. Mushrooms and onions process, rinse well and cut into cubes. Fry vegetables on a vegetable oil of 15-20 minutes before soft, adding a small pinch of salt and ground black perfume. Then we shift the roasting in the blender, add a little bit, and grind everything to the creamy state. Next, we calm the creamy oil in a saucepan and fry flour in it, constantly stirring. After that, add chopped mushrooms, pour the remaining broth and bring the soup to a boil. Weganing it up 5-7 minutes, we pour cream, boil and remove from the fire. The finished dish lay on the plates and serve on a table with croutons or crumbs.

Recipe of cheese soup with champignons

Ingredients:

Cooking

The recipe for a cheese soup - puree from champignons very much not only to all adults, but also for children. Potatoes clean, cut into small pieces. Crumpled raws are crushed, shifted in a saucepan and pour in completely water. We put the dishes on the slow fire and heated until the cheese is completely dissolved. Then add potatoes and cook it until readiness, periodically stirring.

Next, remove the soup from the fire and get cold. Onions and mushrooms are cleaning, finely rubbing and passover until golden colors on a heated vegetable oil. I cool the finished roast, we shift into the pan and beat everything with a blender to a homogeneous state. Now we make a dish to taste, put on fire, bring to a boil and immediately spread in plates.

Soup with champignons - Excellent option for those who love mushrooms, but does not go to the forest. This soup is preparing pretty quickly: to cook a large pan (liter on 4), you need about an hour.

Any mushroom soup, and this, including, you can (we would even say, and you need) Cook without meat, that is, not on meat broth, but on the water, since the mushrooms themselves are quite calorie, according to the protein and nutritious Values \u200b\u200bare not inferior to meat.

Need to:

• Fresh champignons - 700-800 grams
• Potatoes - 5-6 major potatoes
• Onion - 1 bulbs
• Carrot - 1 large or 2 small
• Pepper peas - 5-8 peasants
• Black pepper
• Bay leaf - 1-2 leaves
• Salt - approximately 0.5 tablespoon without a slide in a saucepan and a third of a teaspoon in the pan
• Creamy butter - about 40 grams
• Parsley and Celery (dried) - Optional, if dried - 1-2 teaspoons, fresh - about 30-40 grams
• Sour cream

We indicated the number of products in the calculation of a 4-liter saucepan, if you need to cook less - reduce the amount of ingredients, respectively.

Cooking:

In the pan, we pour cold water about half of the volume, and put a saucepan on the slab to the maximum level of heating. While the water heats up, you need to wash champignons and cut into them with small pieces (focusing on the size of 1-2 cubic centimeters).

Sliced \u200b\u200bchampignons folded in a bowl and for a while backwards.

Onions finely cut, on a hot deep frying pan (in a saucepan), melt butter and fry onions in it until golden color.

When the bow becomes golden, pour into the pan cut champignons, mix them with a bow, salt (about a third of a teaspoon of salt) and peep slightly, mix everything again.

Champignons rather quickly "will give water". When water in a pan boils, we reduce the heating to the middle and frying mushrooms "in our own juice", periodically (every 3-5 minutes) stirring. The frying pan does not cover the lid, let the water evaporates. Fry until all the water from the frying pan evaporates and the mushrooms that have lost themselves in the amount will stop "swimming". Usually this process takes 20-25 minutes.

In the meantime, we clean potatoes and cut it with small cubes, clean and finely cut carrots (or three carrots on a large grater, can be used). When the water in a saucepan boils, add 0.5 tablespoons of salt, put potatoes and carrots, add pepper pepper and laurel leaf, bring everything to a boil again and look at the clock - we begin for 20 minutes. If the mushrooms in the pan reach the desired state before, simply turn off the heating under the frying pan. Just in case, we set the kettle - you may need to add boiling water into the pan.

When the left 20 minutes passes, shift the champignons from the frying pan in the pan, add, if necessary, boiling water - so that the saucepan is complete, we try, whether the salt is enough. We add if we want parsley and celery. I mix all, bring to a boil and cook (without closing the cover, but losing heating) for another 10 minutes. Everything is ready. We break over the plates, add a tablespoon of sour cream into each plate and serve on the table.