Cooking mushroom soup from champignons, recipe for the first course. Mushroom soup with champignons and potatoes

Champignon is one of the most easily accessible mushrooms nowadays. In order for it to end up in the rows of products on the refrigerator shelf, you don’t need to run through the forest in search of it - just walk to the nearest store. It is inexpensive, however, this does not in any way affect its qualities. Champignon has a rather pleasant taste, which has influenced its widespread use in all kinds of dishes. Unfortunately, neither the video nor the photo convey the aroma that appears as soon as we start cutting the mushrooms.

We offer a whole selection of simple step-by-step recipes for the most delicious first courses with the addition of this mushroom, which will significantly diversify the daily menu. You can cook the stew in a saucepan or in a slow cooker. In the latter case, it is customary to fry vegetables directly in the bowl of the appliance, that is, a minimum of utensils are used.

Classic champignon soup recipe

You don't need to be a culinary maestro to make this lean but delicious soup. It consists of easily accessible ingredients and is suitable for both daily use and a vegetarian diet.

Ingredients

Servings: – +

• fresh champignons200 g
• medium potatoes4 things.
• bulb onions 2 pcs.
• sour cream 20% fat200 g
• wheat flour 2 tbsp.
• sunflower oil2-3 tbsp.
• salt to taste
• water 2 l
• black pepper (freshly ground) taste
• greens (any) 1 bunch

Per serving

Calories: 69 kcal

Proteins: 2 g

Fats: 3.7 g

Carbohydrates: 7 g

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Advice: To achieve a creamier taste when frying onions, you can add a small piece of quality cow butter to the pan.

Recipe for classic champignon soup with meatballs

A great way to cope with hunger is to try a bowl of aromatic mushroom soup. But this time we suggest you not make a vegetarian dish, but add meatballs to it. It will be best if you prepare homemade minced meat by grinding beef or pork through a meat grinder, depending on your preference, or combining them together.

Number of servings: 13

Cooking time: 1 hour

Energy value

• calorie content – ​​67.3 kcal;
• proteins – 5.3 g;
• fats – 2.8 g;
• carbohydrates – 5.2 g.

Ingredients

• minced beef – 300 g;
• potatoes – 300 g;
• medium carrots – 1 pc.;
• onion – 1 pc.;
• fresh champignons – 200 g;
• sunflower oil – 35 g;
• spices - to taste;
• salt - to taste;
• water – 2.5 l.

Step-by-step preparation

1. The first step is to prepare the vegetables. Peel them and chop them. Potatoes and onions in cubes, carrots in the form of circles, mushrooms in plates.
2. Pour water into the pan and let it boil. At this time, prepare the meat balls, and when bubbles become visible on the surface of the liquid, add them to the bowl.
3. Let the meatballs cook for a little while, no more than 20 minutes. This time will be enough to form a rich broth. Then load the potatoes.
4. Heat a little vegetable oil in a frying pan and sauté vegetables and mushrooms in it. It is necessary to fry the dressing until a golden “blush” appears.
5. Add the frying mixture to the pan and cook the soup until the potatoes are fully cooked, not forgetting to add salt and season to your taste.

Advice: To prevent the minced meat from sticking when making meatballs, have a bowl of water in which to rinse your hands from time to time.

Brussels mushroom soup recipe

A very light dish, distinguished by its delicate texture, will undoubtedly appeal to lovers of cream soups, which, moreover, do not require a long stay near the stove.

Number of servings: 7

Cooking time: 45 minutes

Energy value

• calorie content – ​​82.6 kcal;
• proteins – 4 g;
• fats – 6.1 g;
• carbohydrates – 3 g.

Ingredients

• champignons – 500 g;
• onions – 2 pcs.;
• cream – 200 ml;
• flour – 1 tbsp;
• vegetable broth – 1 l;
• butter – 50 g;
• salt - to taste;
• freshly ground pepper - to taste;
• green onions - a few feathers;
• chicken eggs – 2 pcs.

Step-by-step preparation

1. Boil the eggs hard-boiled in advance for about ten minutes from the moment of boiling. Then place them in cool water to cool and remove the shells.
2. Grind the champignons in a meat grinder, after washing and peeling.
3. Melt butter in a frying pan and add finely chopped onion. Simmer a little and then add the mushroom mixture. Fry for 10 minutes and add flour, mixing everything well. Salt and pepper.
4. Pour in the broth and cook until the mushrooms are completely cooked. Add cream at the end.
5. Garnish with finely chopped green onions and half an egg.

Champignon and pea soup recipe

Lenten soup with light cheese notes is a good idea for diversifying the menu. Instead of peas, you can take beans, it will turn out no less tasty.

Number of servings: 11

Cooking time: 45 minutes

Energy value

• calorie content – ​​105 kcal;
• proteins – 9.2 g;
• fats – 2.9 g;
• carbohydrates – 10.5 g.

Ingredients

• peas – 180 g;
• champignons – 250 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• garlic cloves – 2 pcs.;
• processed cheese – 200 g;
• butter – 50 g;
• salt - to taste;
• parsley (greens) - to taste.

Step-by-step preparation

1. Soak the peas for at least 3 hours. This will ensure fairly quick boiling. Otherwise, the dish may be spoiled due to the inclusion of hard peas. On average, for this amount you will need about 1.5 liters of water. Then boil until done.
2. Peel the carrots with onions and mushrooms. Grind. Finely chop the onion, grate the root vegetable on a grater with large holes, and cut the champignons into slices. Do the same with garlic.
3. Heat the oil in a frying pan and fry the prepared ingredients, adding one part of the cheese (pre-cut into small cubes with a wet knife).
4. Add the roast, along with the remaining cheese, to the pan with the peas about ¼ hour before the end of cooking, and then use a blender to turn the stew into a puree. Salt and add ground pepper. Serve sprinkled with herbs.

Advice: for a richer taste and aroma, you can add very little dried mushrooms to the dish, literally 20 grams, which should be pre-soaked.

Recipe for champignon soup with noodles and chicken

It's no secret how harmoniously mushrooms go with chicken. We suggest you prepare a soup based on this tandem by adding noodles to it. You can use any cereal. Buckwheat, rice or pearl barley are perfect.

Number of servings: 19

Cooking time: 1 hour 15 minutes

Energy value

• calorie content – ​​106.1 kcal;
• proteins – 13.8 g;
• fats – 0.7 g;
• carbohydrates – 10.9 g.

Ingredients

• chicken – 1 kg;
• carrots – 1 pc.;
• potatoes - 3 large tubers;
• onion – 1 pc.;
• champignons – 200 g;
• noodles - to taste;
• bay leaf – 2 leaves;
• black pepper - to taste;
• Sunflower oil – 50 ml.

Step-by-step preparation

1. In a large saucepan, make chicken stock by boiling the bird until cooked through. Then disassemble the meat. The pieces can be either small or quite large with bones. This is a matter of taste. Some families like to savor the meat straight from the bone.
2. Peel the potatoes, cut them and add them to the hot broth.
3. Prepare the fry. To do this, first saute the mixture of onions and carrots in hot vegetable oil, and then add champignons to it. Place everything into a saucepan.
4. Add salt, add bay leaf and other spices.
5. When the potatoes are soft, add noodles to your liking (it all depends on how thick you like your soups) and turn off the burner. Let it brew under the lid. Serve with sour cream.

Advice: If you like everything spicy, add a small piece of chili pepper halfway through cooking. This will add an interesting flavor and make the first dish piquant.

Recipe for soup with champignons, cauliflower and zucchini

An interesting improvisation on the theme of vegetable soups with an emphasis on forest notes of mushrooms will certainly amaze with its splendor and simplicity.

Number of servings: 12

Cooking time: 35 minutes

Energy value

• calorie content – ​​35.5 kcal;
• proteins – 1.8 g;
• fats – 0.3 g;
• carbohydrates – 6.5 g.

Ingredients

• cauliflower – 200 g;
• champignons – 200 g;
• large potatoes – 3 pcs.;
• zucchini – 300 g;
• onion – 1 pc.;
• carrot – 1 pc.;
• hot pepper – 10 g;
• salt - to taste;
• spices (turmeric, peppers, paprika) - to taste;
• laurel leaf – 1 pc.;
• sunflower oil – 50 ml;
• any greens - 1 small bunch.

Step-by-step preparation

1. Fry finely diced onion in a small amount of non-deodorized oil until lightly fried, mixed with a few rings of hot pepper. This can be done directly in a saucepan, or in a frying pan.
2. Add sliced ​​champignons.
3. Peel the zucchini from the skin and seeds, chop it into strips and fry. Next add grated carrots. It and turmeric will give a beautiful yellowish tint. Add spices (decide how much) and mix thoroughly.
4. Now it's the potatoes' turn. Place the peeled and cut into small cubes into a saucepan and pour boiling water over it.
5. Boil the soup until the potatoes are half cooked and add the cabbage, disassembled into small florets. Add salt to taste and add a bay leaf.

Features of cooking with champignons from a jar

If there are no fresh mushrooms in the nearest store, then go to the canned food counter. There you will always find canned champignons, which are no worse in taste than fresh ones. The only thing is that before adding them to the soup, you need to drain the liquid from them and, if they were used whole in a jar, cut them.

Cooking with turkey, beef

You can prepare any of the above soups based on meat, and its type varies purely according to your preferences. This could be anything from turkey to beef. The only difference will be the time required for cooking. And if turkey or chicken is cooked for a relatively short time, then in the case of beef the time can increase to 2 hours. Chowder is occasionally allowed with dietary meats, even with diabetes.

Soup with champignons is suitable for every day and for holidays in the form of cream soup or cappuccino. This is a dish that should not be overlooked. It is worthy to be a frequent guest at the table, especially if you strive for variety. Bon appetit!

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Step-by-step recipe for an original and very tasty mushroom soup with champignons

2018-09-08 Kameneva Alena

Grade
recipe

4183

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

2 gr.

3 gr.

Carbohydrates

2 gr.

43 kcal.

Mushroom soup recipe with champignons and bacon

We suggest serving thick, satisfying but surprisingly low-calorie mushroom soup as a hot dish. This aromatic soup that holds a spoon is the preferred option for a cold autumn or winter day.

Today we suggest giving up cereals (hence the low calories), adding vegetables, mushrooms, and definitely smoked delicacy bacon - flavored with paprika and aromatic spices. For the rest, you can rely on your taste, and if you wish, add a little bright accents to the soup on your own. So, let's transgress!

Ingredients for mushroom champignon soup:

• Potatoes - 160-180 g;
• Water - 2 l;
• Delicious bacon - 120 g;
• Champignons - 6 pcs.;
• Mustard oil - 40 ml;
• Carrots - 80 g;
• Red onion - 60 g;
• Paprika - 1 tsp;
• Dill - 1 bunch;
• Sea salt, allspice, bay leaf - to taste.

Step-by-step recipe with photos of mushroom soup with champignons:

Take a pan that is suitable in volume. Pour in 1.7-1.8 liters of clean filtered water. Peel the potato tubers and chop coarsely. Place the bars in a pan, add sweet peas and bay. Remove the pan from the heat, cook the potatoes for 15 minutes, then filter out the spices.

Peel the purple sweet onion and cut into cubes. Chop the carrots into large pieces, cut the bacon into medium-sized strips. Heat half the mustard oil in a frying pan, add the prepared ingredients, fry for 5-8 minutes.

Wash the mushrooms under cool water and remove the thin top layer from the caps. Chop the mushrooms coarsely, fry in mustard oil with the addition of paprika.

Then combine the ingredients from both frying pans, stir and fry for a couple of minutes.

Transfer ingredients from skillet to saucepan and season with salt/pepper. Finely chop the sprigs of aromatic dill and add to the soup. For lovers of the silky texture of the soup, put 5-6 spoons of soup in a blender bowl (along with mushrooms and potatoes), chop, return to the soup and boil for a couple of minutes, this way your mushroom soup will be richer and thicker.

You can serve it with or without sour cream - it will be equally delicious.

Your champignon soup is ready! Bon appetit!

Below are a few more options for making champignon soup.

Original recipe for mushroom champignon soup

Today it is fashionable to prepare pureed soups from fresh mushrooms. However, mushroom stews were once common in Russian cuisine. Moreover, they loved and made them more often than borscht and solyanka. You know, such soups have a special rustic appeal. And we invite you to see this for yourself by preparing mushroom soup from champignons.

Ingredients:

• liter of chicken broth;
• 350 grams of champignons;
• salt to taste;
• sunflower oil;
• small onion;
• pepper to taste;
• "Mushroom" spices;
• medium carrot;
• two medium potatoes;
• greenery for decoration.

Step-by-step recipe for mushroom champignon soup

Heat the prepared chicken broth. At the same time, bring a liter of water with salt to a boil and add the champignons. Moreover, before this, it is important to wash the mushrooms (with a sponge) and, after cutting off the stem, chop into 4-6 parts.

Boil them for 3-4 minutes. Drain off the darkened water. Scald the champignons and add them to the hot broth. In addition, add small potato cubes. Reduce the fire.

Now briefly fry the chopped onion and grated carrots in a frying pan. By the way, you first need to heat the oil in it.

Transfer the roast to the mushroom champignon soup. Add spices and coarse salt. If you want to make the first one more spicy, at this stage we recommend adding ground pepper.

Mix the contents of the pan. Simmer for another 11-12 minutes under a loosely covered lid. When serving, be sure to sprinkle the dish with herbs and add wheat croutons if desired.

If you are concerned that the soup will turn out transparent, you can “color” it with cream or tomato paste. It is better to pour both ingredients into the roasted vegetables and simmer for several minutes.

Quick recipe for mushroom champignon soup

Mushroom soup, especially when it comes to champignons, is prepared quickly. But you can do it in a matter of minutes. To do this, we recommend using pressed cubes to create broth. As for additional ingredients, it is better to include thin Gossamer noodles in the recipe.

Ingredients:

• 490 grams of water;
• two cubes of broth;
• 150 grams of champignons;
• fresh parsley;
• three spoons of Gossamer noodles;
• small carrots.

How to quickly prepare mushroom soup from champignons

Pour the planned volume of filtered water into the saucepan. Over medium heat, bring the liquid to a simmer.

At this time, quickly peel the mushrooms and carrots. Chop the first into cubes and finely grate the second.

As soon as the water boils, add champignons, carrots and vermicelli. Also add chopped bouillon cubes. Cook on low heat. Time - 6-7 minutes.

At the end, sprinkle chopped parsley inside. To cover with a lid. Turn off the stove. After a few minutes, serve the mushroom soup with bread.

Considering that pressed cubes usually already contain spices, there is no need to add them separately. However, after turning off the heat, taste the former and add salt and pepper if necessary.

Mushroom soup with champignons and chicken in a slow cooker

A multicooker is convenient, first of all, because it is enough to put all the required ingredients in the bowl and forget about the dish for a certain time. The machine will do everything for you. Including aromatic mushroom soup, which we will prepare right now.

Ingredients:

• 190 grams of chicken fillet;
• 170 grams of champignons;
• laurel;
• 1.5 liters of water;
• two potatoes;
• salt to taste;
• medium carrot;
• greenery.

How to cook

Wash the fillet piece. Cut off films and fat. Divide into small pieces and place them in the multicooker bowl.

Add laurel there and carefully pour in water. Add some salt. Cover the machine with a lid and cook in the "Soup" mode until it boils. The approximate time before the start of boiling is 5-7 minutes.

During the specified time, cut the potatoes (pre-peeled and washed) into cubes. Also grate fresh carrots with fine shavings. Cut off the stems of the mushrooms, wash them, and cut them into thin slices.

Skim the foam from the boiling broth. Add prepared ingredients: mushrooms, carrots and potatoes.

Continue cooking the first one under the closed lid in the same mode for another 20-22 minutes.

Turn off the multicooker and add chopped herbs. Serve half an hour later with a crispy baguette and vegetable salad.

If, when boiling the broth, a lot of unnecessary particles of protein and foam are formed in it, it is recommended to strain it before adding food. This is important to do because we are preparing a clear soup, and any excess will be visible in the plate, thus ruining the appearance of the mushroom champignon soup.

Mushroom soup with champignons, buckwheat and beef in a pot

Main courses are often prepared in pots. But remember, once upon a time our ancestors did absolutely everything in them. So why don’t we create an unusually tasty soup of fresh champignons with buckwheat and lean beef?

Ingredients:

• 750 grams of water;
• 15 champignons;
• three tablespoons of buckwheat;
• medium carrot;
• three small laurels;
• 150 grams of lean beef;
• coarse salt;
• dill or parsley.

Step by step recipe

Wipe three clay pots (500 ml each) dry. Place an equal amount of diced lean beef (50 g each) on the bottom.

Also add some bay leaves. Add grated carrots in equal parts. Add a spoonful of dry buckwheat. By the way, it is better to rinse it in a sieve.

Now add five champignons into each pot. Moreover, the mushrooms must be peeled, washed and chopped into slices.

At the last stage, add dill (or parsley) and salt. Pour in 250 ml of water. Cover with lids and place containers on a rack in the oven.

Prepare mushroom soup from champignons, setting 185 degrees. Time - 60-62 minutes. After an hour, check the readiness of the buckwheat. It is this that determines the readiness of the soup.

The indicated quantity of products is approximate. The main thing is that after adding the ingredients along with the water, you should have three fingers of free space left. This space will be occupied by the croup that has swollen in the process.

Option 5: Mushroom soup with champignons and cheese

We couldn’t ignore the already mentioned creamy soup. Moreover, the process of its creation is no more complicated than those described above. So, we need potatoes, processed cheese, sour cream, carrots and fresh champignons.

Ingredients:

• 155 grams of fresh champignons;
• two potatoes;
• small onion;
• coarse salt;
• liter of filtered water;
• small carrots;
• laurel;
• processed cheese;
• allspice;
• three spoons of sour cream or cream.

How to cook

Boil a liter of water with laurel and salt. Place peeled onions and small carrots into the bubbling liquid. Peel both root vegetables and cut into medium pieces.

Also add fresh potato cubes and halved champignons.

Cook the mushroom soup base from champignons for 25 minutes. The stove temperature is average.

After a quarter of an hour, carefully remove the onion and bay. They won't be needed. Grind the remaining ingredients directly in the pan with an immersion blender.

Having achieved a homogeneous mass, add chopped processed cheese and sour cream (they can be replaced with cream).

Over low heat with constant stirring, bring the first mixture to medium thickness. Serve immediately, garnished with fried slices of champignons and green leaves.

If after cutting the champignons they spent several days in the refrigerator, we recommend boiling them briefly in a separate saucepan for no more than 3-4 minutes. Thanks to this, the broth will not darken, and the soup will acquire a beautiful creamy hue.

Option 6: Mushroom soup with champignons and rice

Another common ingredient found in mushroom soups is rice. But to prevent the cereal from making the broth cloudy, take the time to rinse it thoroughly. Otherwise, this first step will not raise any questions even for novice cooks.

Ingredients:

• half a glass of rice;
• 165 grams of champignons;
• medium carrots;
• onions for cooking broth;
• fine salt;
• one and a half liters of water;
• laurel;
• 6-7 sprigs of greenery.

Step by step recipe

Pour one and a half liters of cool water into the pan. Add salt. Place laurel and peeled whole onion.

Cook the first 20 minutes. At the same time, wash the rice several times. The water from under it should become completely transparent.

In addition, chop several branches of greenery. Also grate (finely) the carrots.

After removing the foam from the pan along with the laurel and onions, add rice, carrots and herbs. Reduce temperature to minimum. Cook mushroom soup from champignons until the rice is ready. This will happen in approximately 25-27 minutes. You can serve the first one right away.

The cooking time for the soup may vary depending on the type of rice. Long-grained white will boil faster than round and even more so than calcined. Therefore, carefully monitor the condition of the cereal and turn off the stove when it is ready.

Both adults and children love this aromatic and so attractively delicious 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 in 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 extremely diverse. There are more than 200 species of these delicious mushrooms. However, only two types of champignons have received the greatest distribution, as well as the greatest culinary significance. This is the most common garden champignon, and also less common in our stores, but it is a 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. The healing power of champignons is also well known, as they help to 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 widest possible culinary use. Among the huge number of a wide variety of delicious dishes made from champignons, soups stand out. 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 are added to champignons, helping the soups to sparkle with thousands of new shades of taste 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 white cap and a light creamy tint. 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, seemingly harmless champignons, as a result of improper or excessively long storage, can accumulate toxins that can cause stomach upsets and even poisoning. If preparing your dish from fresh champignons is postponed for several days, use simple rules for 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 a plastic container, just do not 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 make the simplest and fastest champignon soup. In a deep saucepan, heat 2 tbsp. spoons of 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 cook 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 according to the 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. A simple recipe for homemade champignon soup with potatoes and vermicelli is very popular. Peel and rinse 500 gr. champignons, cut them into thin slices and place in a deep pan. Pour three liters of cold water over the mushrooms, 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 the boiled mushrooms and fry everything together over high heat for another 5 to 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. Place the stewed mushrooms and 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 lezon by mixing two raw yolks with a glass of cream. Season the finished soup with leison, pour into bowls and garnish with slices of boiled champignons.

7. It’s even easier to prepare the original puree 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 champignon soup 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. Add 100 g to the finished soup. 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 of 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, stir 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.

Unlike seasonal forest mushrooms, champignon dishes can be prepared all year round. After all, you can buy them in the store at any time. Making a delicious, rich champignon soup is very simple. To do this, mushrooms and vegetables are fried, all ingredients are sent into boiling broth. If desired, you can add chicken fillet, potatoes, melted cheese to the soup - all this will give the dish a special aroma, unique taste, and make it more nutritious.

It is good to prepare puree or cream soups from these mushrooms. The ingredients are pureed well using a food processor, mixer with attachments or blender. Cream, milk, spices and herbs are added. These soups are served with croutons and herbs.

In addition to being tasty, champignons are also healthy. These mushrooms contain a lot of vitamins, including B, C, D, magnesium and potassium, and amino acids. Champignons have a high protein content. According to the feeling of fullness that appears after eating dishes with these mushrooms, champignons can be compared to meat.

Champignons are recommended to be included in the diet of patients with diabetes, atherosclerosis, and anemia. Rich in nutrients, champignons are at the same time a low-calorie product, so they can be used while following a diet.

Aromatic creamy soup with a delicate taste will be an excellent first course for lunch. It’s easy to prepare, champignons can be replaced with wild mushrooms, it will turn out even tastier.

Ingredients:

• Champignons - 800 g;
• Garlic - 5 cloves;
• Broth - 1 l (mushroom, meat, vegetable);
• Cream - 400 ml (22% fat);
• Onion - 2 pcs.;
• Flour - 2 tablespoons;
• Butter - 2 tablespoons;
• Olive oil - 3 tablespoons;
• Pepper, salt;
• Greenery.

Cooking method:

1. Wash the mushrooms and cut into small pieces.
2. Chop the onion and chop the garlic.
3. Heat the pan and pour in the olive oil.
4. Fry the mushrooms over low heat until the liquid evaporates.
5. Add onion and garlic. Fry the mixture until it has a beautiful golden color.
6. We wash the greens and finely chop them.
7. Fry the flour in butter, add 100 ml of cold water, stir the mixture so that no lumps appear.
8. Transfer the roasted mushrooms into a saucepan, add broth, and stir. Cooks over medium heat.
9. Pour in the cream and flour mixture, add salt and pepper, and place in a saucepan.
10. Bring the soup to a boil. Reduce heat to low and cook for another 10 minutes.
11. We put some of the mushrooms from the soup for decoration.
12. Puree the soup using a blender until smooth.
13. Serve sprinkled with herbs and garnished with mushrooms. You can add white bread croutons to the puree soup.

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This is not just a first course, but rather a complete lunch. Delicious rich soup with delicious croutons. It is unlikely that anyone will be able to refuse such a treat.

Ingredients:

• Champignons - 500 g;
• Butter - 50 g;
• Potatoes - 3 pcs.;
• Onion - 1 pc.;
• Water - 500 ml;
• Vegetable oil - 2 tablespoons;
• Cream - 1 glass;
• Black pepper, nutmeg;
• Loaf - 200 g;
• Garlic - 2 cloves;
• Olive oil - 2 tablespoons;
• Fresh parsley.

Cooking method:

1. We cut off the crusts from the loaf, cut the flesh into neat cubes, which we place on a baking sheet and send to dry in the oven (180 0) for 7 minutes.
2. Combine chopped garlic with olive oil, add croutons, mix.
3. We wash the champignons and peel off the dark skin. Leave two mushrooms, chop the rest coarsely.
4. Peel the onion and potatoes and cut into cubes.
5. Fry mushrooms and onions in vegetable oil (5 minutes). Add butter, mix.
6. Place the potatoes in a pan of boiling water and add the onion and mushroom fry. Stir and cook for 10 minutes.
7. Using a blender, puree the contents of the pan.
8. Pour in the cream, salt and pepper the soup, season with nutmeg. Bring the puree soup to a boil.
9. Cut the remaining two mushrooms into thin slices.
10. Pour the soup into a bowl, add some croutons, a few slices of champignons, and sprinkle with parsley. Serve hot.

If you are fasting or on a low-calorie diet, this flavorful soup will be a good way for you to diversify your diet. Light, appetizing, with a pleasant mushroom taste.

Ingredients:

• Potatoes - 5 pcs.;
• Champignons - 500 g;
• Water - 1.5 l;
• Flour - 2 tablespoons;
• Onion - 1 pc.;
• Carrots - 1 pc.;
• Vegetable oil - 6 tablespoons;
• Fresh parsley - a bunch;
• Coriander, pepper, salt.

Cooking method:

1. Peel and rinse vegetables and mushrooms. Cut the carrots into thin rings, potatoes into strips, and onions into cubes.
2. Cut the mushrooms into thin slices. Finely chop the greens.
3. Fry the onion in oil, add the carrots, cook for another 3 minutes.
4. Pour water into the pan, bring it to a boil, and add the potatoes.
5. Fry the mushrooms in a frying pan until soft and creamy, add salt and pepper, add flour, mix everything well.
6. Add fried mushrooms and vegetables to the potatoes, stir the soup. Cook for about 20 minutes.
7. Add coriander, pepper, salt, bay leaf to the soup. Cook for another 3 minutes.
8. Sprinkle with chopped herbs and turn off the heat. Let the soup brew on the stove.
9. Serve the dish hot.

Now you know how to prepare mushroom cream soup from champignons according to a recipe with a photo. Bon appetit!

If you have any questions about how to cook mushroom, then pay attention to the advice of experienced chefs:

• To make the puree soup thicker, you can add a couple of potatoes and melted cheese to it.
• Serving soup with champignons is good with sour cream or mayonnaise.
• With cream soup or cream soup, it is good to serve croutons fried with butter, crackers dried in the oven, small pies with various fillings from potatoes, cabbage, and meat.
• The puree soup will acquire a richer taste and become more nutritious if you add egg dressing to it. Raw yolks (3 pcs.) are mixed with cream or milk (1 glass) and poured into the soup.
• Champignons can be replaced with any mushrooms: chanterelles, saffron milk caps, boletus, russula.
• In first courses, including champignon soup, you can add spices and herbs such as savory, lemongrass, black pepper, sage, curry, bay leaf.
• Champignons should be elastic and strong. Fresh mushrooms have a characteristic pleasant smell and a neat, even cap of cream or white color. You should not buy mushrooms with obvious signs of damage, mold or gray spots.
• Do not store fresh mushrooms for too long as they may accumulate toxins. The optimal storage time is 3 days.
• Champignon soup or puree soup can be cooked in chicken broth - this will make the dish even tastier.

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

Classic mushroom and champignon soup

For half a kilo of champignons you will need:

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

Let's prepare it like this:

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

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

With Chiken

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

You can prepare it as follows:

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

Let's prepare it like this:

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

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

Creamy champignon soup

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

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

We will prepare it like this:

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

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

With potatoes

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

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

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

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

A simple and satisfying soup is ready!

Unusual mushroom soup with barley

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

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

Everything is prepared very simply:

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

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

Delicate recipe with melted cheese

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

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

Let's prepare it like this:

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

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

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

Mushroom soup from frozen champignons

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

Cooking again!

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

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

In a slow cooker

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