I have a special relationship with champignons. My childhood was spent in a village located in the forest-steppe zone. And as soon as the earth warmed up, and warm rains increased air humidity, rural children began collecting mushrooms from the Agaricus family. Mom made a delicious hodgepodge of them, fried them, and dried them for the winter.
These mushrooms are saprotrophs and love manured soil rich in organic matter. Agarics grown in natural conditions are aromatic and fragrant. This smell is not at all similar to that of champignons grown in an artificial environment.
But something else is important. Both are equally beneficial for the body. They are low-calorie foods. Their calorie content is 9.5 times lower compared to beef (per 100 g of product) and 13.5 times lower than pork.
Saprotrophs are rich in a set of vitamins, of which group B predominates. Their unique composition helps to cope with chronic depression and headaches. It has a beneficial effect on the nervous system and increases appetite. The absence of sugar allows them to be consumed even by people with diabetes. Helps cleanse the body of toxins and waste. Therefore, they are recommended to be included more often in the diet in the postoperative period, or after long-term use of medications.
To prepare lean stew you will need ingredients that are accessible to everyone. The tasty soup is suitable for dietary and vegetarian diets. And at the same time, it will fill the body with necessary vitamins and microelements. The first dish turns out aromatic, with a delicate, creamy taste.
https://youtu.be/ao4g5fkJTpY What you will need:
- 200 g fresh champignons;
- 4 potatoes;
- 2 onions;
- 200 g milk;
- 2-3 tbsp. l. sunflower oil;
- salt, pepper;
- greens
Preparation:
Boil about 2 liters of water in a saucepan. Peel the potatoes, cut into cubes and place in boiling water. Cook for about 10 minutes.
While the potatoes are boiling, chop the onion, grate the carrots with a large-mesh grater, or chop finely. I like it better when the carrots are cut into strips. Remove the skin from the mushroom caps and cut them into slices.
Place vegetables, mushrooms in a heated frying pan with vegetable oil and simmer everything for about 10 minutes. Place the finished frying into the pan.
As soon as it boils, add milk and cheese cut into small cubes. Add pepper and salt and let it boil. Remove the stew from the heat, sprinkle with chopped herbs. After stirring, leave for a few minutes to infuse.
The fragrant creamy stew is ready. One serving contains only 69 kcal. Contains about 2 g of protein, up to 4 g of fat and 7 g of carbohydrates.
A simple recipe for soup with champignons and vermicelli
Champignons are the most aromatic mushrooms, from which you can prepare many delicious dishes. Chowders are considered the most popular. A nutritious dish with noodles is universal because it can be prepared all year round.
You will need the following set of products:
- 300 g champignons;
- 150 g vermicelli;
- 70 g potatoes;
- 140 g carrots;
- 180 g onions;
- 30 ml vegetable oil;
- 2 bay leaves;
- salt, pepper;
- a bunch of dill.
Preparation:
Place a saucepan with 4 liters of water on the fire and bring to a boil. Peel the potatoes, chop them and place them in a saucepan.
For frying, cut the onion into half rings and chop the carrots into strips. Heat a frying pan with a little oil and fry the vegetables.
Wash the mushrooms and place them on a cloth towel to drain the water. Remove the skin from the caps and cut into slices. Place in a frying pan.
Fry them until cooked, until the water boils. The agarics should acquire a golden color. Immediately add sour cream to them. Stir and simmer the contents for a couple of minutes.
Add some salt to the potato broth, add a bay leaf and fried vegetables with agarics. At the same time as frying, add vermicelli.
While the vermicelli is cooking, finely chop the dill. Turn off the heat, pepper the stew, sprinkle with herbs and let it brew for a few minutes.
Cream of mushroom soup with cream, with calorie content
Cream soup or puree soup has a thick, creamy consistency. This is a pureed dish. The basis of which is chicken or vegetable broth. Cream is added to give a creamy taste. They can be replaced with milk.
Approximately equal quantities of fresh agarics and potatoes are taken. When serving, add croutons and sprinkle with chopped herbs. It turns out tasty and appetizing.
Cream soup is used in dietary and baby food, since its delicate consistency is easily absorbed by the body. There is no need to chew anything.
Ingredients:
- 300-400 g champignons;
- 300 -400 g potatoes;
- 500 ml chicken broth;
- cream or milk (optional);
- 200 g onions;
- salt, pepper.
- 1/4 loaf for croutons.
Preparation:
Cut the potatoes into arbitrary pieces and place on the stove. It should boil until soft.
Cut the crusts off the loaf and chop it into small cubes. Pour into a greased frying pan. Lightly salt, you can sprinkle with chopped paprika or add other seasonings you like. The croutons need to be thoroughly dried, without frying.
In a separate pan, fry onion half rings. As soon as it browns, add champignon slices and cook until done. Place in blender bowl and grind. To make the contents easier to puree, add a little broth.
Drain the water from the potatoes and mash them. Mix mashed potatoes with mushroom. Add the broth in parts, mix with an immersion blender (until a creamy consistency). For a creamy taste, add cream to the puree.
Place on the fire and bring to a boil, since the milk and broth were cold. Pepper and taste for salt. Pour into plates. Sprinkle with croutons and green onions.
A 100 g serving of cream of soup contains 79.9 kcal. Nutritional value consists of proteins (4.6 g), fats (4.2 g), carbohydrates (6.4 g).
Cooking mushroom soup from champignons with meat and potatoes
Chowder with fresh mushrooms and meat is richer and more satisfying. Although the calorie content is almost no different from cream of soup. 100 g of finished dish contains about 70 kcal. This stew is prepared with both pork and beef. You can take poultry, it will also be delicious. Vegetables add nutrition and saturate the dish with vitamins and minerals.
What you will need:
- 300 g mushrooms;
- 300 g beef;
- 1 carrot;
- 1/2 celery;
- 1 onion;
- 3 potato tubers;
- 2-3 peas of allspice;
- 1-2 bay leaves;
- 1-2 cloves of garlic;
- salt, pepper;
- greens for sprinkling.
How to cook:
Cut the meat into small pieces. Fry it in a frying pan with butter until golden, not forgetting the seasonings. Place the pieces in a saucepan and pour boiling water over them. Throw in the bay leaf and simmer over low heat. Add diced potatoes to the broth.
In a vacated frying pan, fry the mushrooms in oil (1 tbsp), cut into slices or pieces. Immediately place them in the pan with the meat.
Now sauté the vegetables. Chop carrots, onions and celery as desired. Bring until half cooked in a frying pan and transfer to a saucepan.
Celery is a plant with a pronounced (pungent) odor. When using, it is important to observe moderation. It can cover up the smell of mushrooms.
Cook until meat and potatoes are soft. Remove the bay leaf from the broth. Season the stew with chopped garlic and chopped herbs.
Recipe for fresh champignon soup with chicken
Chowder with chicken and mushrooms is also considered one of the classic options. The recipe is simple, but the dish turns out tasty and satisfying.
Required:
- 500 g champignons;
- 500 g chicken fillet;
- 500 g potatoes;
- 1 bell pepper;
- 1 onion;
- 1 carrot (medium);
- salt, pepper;
- spicy herbs for seasoning.
Preparation:
Cut the chicken into pieces and place in a pan with water. Cut carrots and peppers into strips. Chop the onion into cubes, potatoes into cubes, and cut the agarics into slices. Remove the foam from the broth, add potatoes and carrots.
Fry mushroom slices in a frying pan with butter. As soon as the water has evaporated, add the onions. While stirring, until the ingredients turn golden. Salt and pepper them. Transfer to a saucepan. Don't forget to add pieces of bell pepper.
At the end of cooking, add salt to the stew and sprinkle with a spoonful of herbs. Leave to simmer on the stove for another five minutes.
How to cook mushroom soup with cream cheese
Cheese soups always have an incredibly delicate taste. Mushrooms give it flavor and richness. Once you try this stew, you will want to cook it again, and again.
https://youtu.be/IYpGujnEby0
Required ingredients:
- 200 g champignons;
- 2 processed cheeses;
- 3 potatoes;
- 1 onion;
- 1 carrot;
- 1 tbsp. l. butter;
- 3 tbsp. l. vegetable oil;
- salt, pepper.
Cooking sequence:
Place diced potatoes into boiling water. Place pieces of cheese in the pan along with the potatoes. Stir the broth until the cheese melts.
Fry mushrooms in one pan. And on the second, melt the butter, add a little vegetable oil and add vegetables (onions and carrots). Place the fried champignons in a frying pan with vegetables.
Place the finished frying into a saucepan with cheese broth. Add salt. Cover with a lid and leave for a while until it is ready. When serving, place chopped parsley on each plate.
Mushroom soup with champignons and barley
Easy to prepare, but satisfying, barley soup is a Lenten dish. But nevertheless, it is tasty and aromatic. It cooks quickly, in 20-25 minutes, provided that the cereal is boiled in advance.
The following components will be required:
- 300 g champignon mushrooms;
- 1 carrot;
- 1 head of onion;
- 5 potatoes;
- 250 g boiled pearl barley;
- 30 g each of butter and vegetable oil;
- salt, pepper;
- bay leaf, fragrant spice.
Preparation:
Turn carrots into thin strips, onions into small cubes, potatoes into large ones. Cut the agarics into arbitrary slices. Fry carrots and onions in vegetable oil with added butter. Once the vegetables become golden, add the mushrooms.
Do not salt the mushrooms during the frying stage. They will definitely release juice. Then there will be stewing, not frying.
While stirring, to prevent the food from burning, fry until golden brown. Pour boiled pearl barley and chopped potatoes into the pan. Pour boiling water over the entire contents.
Throw in the bay leaf, add seasonings and spices. Cook until the potatoes are ready for 15-20 minutes. Afterwards, leave the stew for a few more minutes, the dish needs to brew.
Buckwheat mushroom soup recipe
This lean, delicious dish will add variety to your diet. The stew is aromatic, light and rich. It is served sprinkled with ground black pepper and chopped herbs.
The following products will be required:
- 150 g mushrooms;
- 4 potatoes;
- 1 head of onion;
- 1 small carrot;
- 3 tbsp. buckwheat;
- 3-4 tbsp. vegetable oil;
- salt, spices, bay leaf;
Cooking sequence:
Peel the potatoes and cut into cubes. Sort out the buckwheat and rinse. Pour water into a saucepan, bring to a boil. Add potatoes and cereal. Cook over low heat for 25-30 minutes.
Chop the onion and carrots and simmer in a frying pan with butter until golden. Add sliced mushrooms. Fry for 7-10 minutes. Transfer the contents of the pan to the saucepan. Cook for another 10 minutes. Salt, pepper, add herbs.
Mushroom and rice soup recipe
Stew with agariki and rice can be prepared at any time of the year. It is nourishing, rich and very aromatic. It's easy to prepare. By changing just one ingredient - cereal, you can get a new dish every day and delight your family. And if you cook it in chicken broth, then everyone will like it doubly.
What you will need:
- 350 g mushrooms;
- 100 g steamed rice;
- 1 carrot;
- 1 onion;
- 2-3 potatoes;
- 150 ml chicken broth;
- bay leaf, salt, pepper.
How to cook:
For this soup, it is better to buy steamed rice. It retains its shape when cooked. Doesn't boil over.
Peel, wash and cut all vegetables and mushrooms. Place the chopped vegetables and steamed rice in a saucepan and add chicken broth. After boiling, cook for 10-15 minutes. Add champignon slices to the boiling broth and cook for another 7 minutes. Season with pepper and salt. Sprinkle with chopped herbs and cover with a lid. Simmer for a few minutes and pour into plates.
Video on how to make champignon and noodle soup
Mushroom noodle soup is a popular dish in many countries. It would seem that there is nothing unusual about it, but everyone likes this stew. It is even prepared in restaurants. The soup turns out more delicious if you cook it with egg noodles. And it tastes even better if the noodles are homemade.
Champignons are a low-calorie product, so soups prepared from them can be not only lean, but also contain meat. I hope that you will choose the recipe you like and please your loved ones with a delicious mushroom soup with fresh champignons.
Cook with pleasure, dear readers!
Step 1: cut the champignons.
Place the champignons in a colander and rinse the mushrooms with cool running water. You can even soak them for a while to get rid of the smallest twigs and grains of sand. Cut clean mushrooms into thin slices, not forgetting to cut off dark spots if you suddenly find any.Step 2: peel the potatoes.
To avoid cuts and simply because it is more convenient, use a special knife for peeling potatoes. Be sure to check if there are eyes on your root vegetables and remove them if you suddenly find them. After peeling, rinse the potato tubers and cut them into large cubes or bars, as you prefer.
Step 3: cut the onion.
We cut off all excess from the onion and peel off the husk. This ingredient should be cut smaller so that it is only slightly felt in the soup and adds flavor.
Step 4: Chop the garlic.
Garlic cloves, just like onions, need to be peeled, cutting off all excess. Then take the amount of salt you need for cooking and sprinkle it on the garlic. Using a knife, finely chop the cloves while mixing them with salt. This way you will prepare a kind of garlic salt. A very aromatic and amazing seasoning, you can use it not only to prepare this soup, but also add it to many other dishes.
Step 5: prepare the roast for the soup.
Heat a frying pan and add vegetable oil. Once it is hot, add and fry the onion until golden brown. Then add the chopped champignons and fry some more 5-7 minutes. A couple of minutes before you remove the roast from the heat, mix it with the garlic salt.
Step 6: cook the soup.
Boil chicken broth in a saucepan; as soon as it boils, add potatoes and champignons fried with onions and garlic. Add pepper and dried herbs to taste. Make soup 20-30 minutes or until the potatoes are done. As soon as it, that is, the potato, becomes soft and can be easily pierced with a knife, then the mushroom soup is ready and can be served.
Step 7: Serve mushroom champignon soup.
Divide the soup into deep bowls and serve while it is still hot. To taste, you can season it with fresh herbs or sour cream, it is also possible to add a boiled chicken egg. That's all, all preparations are completed, enjoy the light champignon soup with pleasure.
Bon appetit!
If you don't have chicken broth on hand, use what you have on hand, that is, simply boil the mushrooms before frying and cook in the resulting broth.
Some recipes suggest using butter instead of vegetable oil.
You can also add carrots and spider web vermicelli as an ingredient.
Fresh champignon soup is a fairly simple and affordable dish. Champignons, unlike other mushrooms, are grown all year round and have an expressive taste and aroma, so soups made from them are very pleasant and can be prepared all year round.
How to make fresh champignon soup - 15 varieties
The “Field King” soup is quite simple to prepare, which in no way detracts from its taste.
Ingredients:
- green onions - 3 pcs.
- champignons - 300 gr
- carrots - 1 pc.
- potatoes - 3 pcs
- Bay leaf
Preparation:
Cut the champignons into large pieces.
It is better not to cut into cubes, as the mushrooms should be felt in the soup.
We cut raw vegetables into large slices - onions, carrots and potatoes. We sauté and add mushrooms. Then add potatoes to the mushrooms and carrots. Fill everything with water, throw in bay leaf, salt, green onions. The thickness of the soup can be adjusted to suit your taste. After the soup is cooked, be sure to remove the bay leaf, as it gives an unpleasant aftertaste. Then add sour cream.
Soup “Village Council” is a classic recipe for mushroom soup, which, thanks to its simple composition, can become an everyday dish.
Ingredients:
- champignons - 200g
- sour cream - 2 tablespoons
- vermicelli - half a glass
- potatoes -2 pcs
- dill
Preparation:
We cut raw vegetables into large slices - onions, carrots and potatoes. We send the potatoes to boil. Fry the onion until transparent in vegetable oil, then add the carrots to the onion. Sauté over low heat until cooked.
It is better not to wash the champignons, but to wipe them free of dirt so that they do not turn out watery in the finished dish.
We cut the champignons coarsely and send them to fry with the onions and carrots.
The champignons should acquire a golden color. When the champignons are ready, add sour cream and fry for a few minutes.
We send the sauteed mushrooms to the potatoes, add the vermicelli, salt, and add a bay leaf. Cook for another 7 minutes. Decorate with dill.
Cream of mushroom soup with Bechamel sauce is a delicious soup prepared in France. When cooked correctly, the mushrooms will melt in your mouth, gradually revealing their flavor.
Ingredients:
- champignons-400 g
- garlic - 1 clove
- chicken breast - 150 gr
- milk - 1 l
- oil - 50 g
- flour - 60 gr
- thyme
- onion - 1 piece
- potatoes - 2 pcs.
- sage
- leek
- nutmeg
- black pepper
Preparation:
Mushrooms cook very quickly, so there should be a lot of them.
Chop the mushrooms coarsely and fry them in butter. Chop the garlic and add to the mushrooms. Fry the mushrooms until brown. Then cool and put in the refrigerator for a day.
Prepare Bechamel Sauce. Thyme, sage and leek are tied together with a thread. It turns out to be a bouquet garni. If there are no fresh herbs, then you can use dried ones, only the milk will need to be strained at the end. We put everything together to boil in milk. Add one whole onion there for 15 minutes. While the onions and herbs give off their aroma to the milk, cut the potatoes into 5-6 mm cubes and let them cook in salted water until almost done. Cut the leek and fry in olive oil until soft. Fry the flour in a dry frying pan until light creamy.
By the degree of frying of the flour, we control not only the strength of the aroma, but also the color of the finished sauce.
The flour will gradually begin to smell like nuts, and the longer you fry, the more noticeable this will be. Add butter and mix well. The fire should be below medium.
We take the onion and a bunch of herbs out of the milk and begin to add a little milk into the sauce. Gradually mix the milk with the flour gravy while continuing to heat the pan over medium heat.
Milk should be added only after the previous portion has been completely mixed, otherwise lumps will appear.
After the sauce thickens a little, add salt, add nutmeg and leave over very low heat. Then add the mushrooms and fry for 10 minutes. Salt and add black pepper.
Finely chop the chicken breast, lightly fry and place in the soup for 2-3 minutes.
Soup from fresh champignons “Children’s” turns out tender and quite nutritious. Despite the fact that mushrooms are considered a rather heavy product, if properly prepared they can be included in the diet of children from a certain age.
Ingredients:
- champignons - 200g
- green onion - 2 pcs
- carrots - 1 pc.
- potatoes - 2 pcs.
- pollock fillet - 50 gr.
Preparation:
Cut the onions and carrots, simmer for 10 minutes, add the mushrooms, simmer for another 10 minutes, then add a little salt and grind in a blender. Then add sour cream. Fry several slices of champignons until golden brown. Fry a piece of pollock until the fish begins to change color. Pour the soup into a plate, place fried champignons and pieces of pollock on top in the center.
Soup “Gribnitsa” is suitable for both Sunday lunch and a festive feast.
Ingredients:
- chicken fillet - 250 gr
- champignons - 200 gr
- potatoes - 2 pcs.
- carrots - 1 pc.
- onions - 1 pc.
- vegetable oil - 2 tbsp. spoons
- processed cheese - 2 packs of 80 g each
- greenery
- pepper
Preparation:
In order for the soup to be aromatic, it is better to freeze the champignons first. You can also keep them in the oven on hay at 110 degrees.
Wash the chicken fillet and cut into pieces. Fry the fillet until white. Cut the potatoes into cubes. Add bay leaf, salt and pepper to boiling water. Place the potatoes and bay leaf into the pan. Add fried chicken fillet.
Finely chop the onion and place it in a frying pan with vegetable oil, add chopped carrots and fry. Then put it in a pot of boiling soup.
Coarsely chop the mushrooms and fry them until brown. Add mushrooms to the soup and cook for 15 minutes.
We cut the cheese and add it to the soup when the potatoes are almost ready. We wait until the cheese is completely dissolved, then add finely chopped herbs. Boil for another 1 minute, then remove from heat and let it brew.
“Brown” soup is an original version of mushroom soup, including buckwheat. This unusual combination makes the dish not only tasty, but also satisfying.
Ingredients:
- buckwheat - 80g
- onion - 1 piece
- champignons-300g
- carrot-1 piece
- garlic - 1 clove
- tomato paste - 1 tablespoon
- meat broth - 1.5 liters
Preparation:
We wash the buckwheat and lightly heat it in a frying pan until it smells characteristic.
We cut the champignons, onions and carrots. Place the onion and crushed garlic in a frying pan. Then add carrots and sauté until golden brown. Add a tablespoon of tomato paste and heat for a few more minutes. Place the potatoes in the broth and bring to a boil. After the potatoes boil, add buckwheat and champignons. When the buckwheat and potatoes are almost ready, add the sauteed onion, garlic and carrots with tomato paste to the soup. Then add salt and spices. Bring the soup to a boil again, remove from heat and let it brew.
Shchi "Lesovik" is an interesting version of a mushroom dish that can be made either very thick and dense, or more modest.
Ingredients:
- white cabbage - 700g
- champignons - 300 gr
- potatoes - 1 pc.
- carrots - 1 pc.
- onion - 1 pc.
- sweet bell pepper - 1 pc.
- garlic - 2 cloves
- tomato paste - 1 tbsp. spoon
- ghee - 2 tbsp. spoons
- black pepper
- Bay leaf
- red pepper
- parsnip roots,
- parsley roots,
- celery roots
- coriander
Preparation:
Cut the onion and fry in melted butter. Add carrots, cut into strips and finely chopped bell pepper. Simmer the vegetables for about 10 minutes. A saucepan with 2 liters. We put water on the fire and add roots, black pepper, bay leaf. Place the cabbage in the pan and boil for 10 minutes, then add the stewed vegetables. Cut the champignons into cubes and fry in oil, then add to the pan with the vegetables. Cut the potatoes into cubes and put them in the pan after boiling. Add salt, coriander and red pepper, tomato paste. Cook everything until tender, then add chopped garlic and cook for another 5 minutes.
Soup “Seasons” is a version of mushroom soup based on meat broth, perfectly combining the taste of beef and mushrooms.
Ingredients:
- beef - 1 kg
- onion - 1 piece
- celery - 2 stalks
- carrots - 1 pc.
- garlic - 4 cloves
- tomato paste - 1 tbsp. spoon
- champignons - 450 gr
- pearl barley - 1 cup
- red wine - half a glass
- beef broth - 1.5 l.
- thyme - 1 sprig
- olive oil - 3 tbsp. spoons
- fresh parsley
- black pepper
- bay leaf - 1 pc.
Preparation:
Wash and dry the beef, cut into pieces. Chop onion and garlic. Wash, peel and cut the celery, cut the carrots into cubes, mushrooms into slices, and wash the pearl barley several times. Fry the meat on all sides, then add onion, garlic and tomato paste, simmer for a couple of minutes. Add the mushrooms and fry, pour in the wine and simmer for about a minute. Pour in pearl barley, pour in broth, throw in bay leaf, thyme, and other spices. Then bring to a boil and cook for about an hour. After this, remove from heat and remove the bay leaf and remove the fat. Serve the finished soup with parsley.
Rassolnik “Winter Mushroom” is a variant of mushroom soup that uses pickles.
Ingredients:
- champignons - 300 gr
- pearl barley - 100 gr
- potatoes - 200 gr
- pickled cucumbers - 150 gr
- cucumber pickle - 200 ml
- onion - 150 gr
- carrots - 150 gr
- sunflower oil - 3 tablespoons
- Bay leaf
- pepper
Preparation:
Pre-soak the pearl barley overnight. Cook in a saucepan over low heat for 30 minutes. Cut onions and carrots, fry in sunflower oil. When the onions and carrots acquire their characteristic color, add the cucumbers and simmer over low heat. Place the champignons, potatoes and sauteed vegetables into the pan, pour out the brine, add the bay leaf and cook for another 20 minutes. At the end, add salt and pepper.
Cream soup “Mushroom Paradise” is a beautiful, tender and tasty dish that can be considered festive.
Ingredients:
- champignons - 300g
- onions - 2 pcs
- carrots - 1 piece
- potatoes - 4 pcs.
- cream - 400 ml
- toast
- pepper
Preparation:
We cut raw vegetables into large slices - onions, carrots and potatoes. Salt the water, bring to a boil and leave to cook until the vegetables are ready. Cut the champignons into small slices, leaving a few pieces for decoration. Fry the onion in vegetable oil until soft. Add mushrooms and simmer everything together. Fry the champignons from the edge of the pan for decoration. Salt some of the vegetable broth so that the puree is not too liquid. Add fried champignons with onions and puree with an immersion blender. Add cream, mix well and heat on fire. Before serving, garnish with fried champignons and croutons.
Mushroom puree soup in a bread tureen is original in preparation and serving, and has a very delicate creamy mushroom taste.
Ingredients:
- champignons - 500 gr
- onion - 2 pcs
- cream - 400 ml
- butter - 2 tablespoons
- soft cream cheese - 150 gr
- nutmeg
- Bay leaf
- round black bread
Preparation:
Cut the onion into half rings, fry the onion until transparent for about 5 minutes, add the mushrooms, mix and simmer for another 5 minutes. We make a tureen out of bread. Cut off the top - this will be the lid. Carefully remove the pulp. Then remove the mushrooms and onions from the heat and transfer to a saucepan, add water, bay leaf, nutmeg, salt, bring to a boil and cook for 15 minutes. Take out the bay leaf, add the pepper and grind until smooth in a blender. Add the cream cheese and stir until the cheese is completely dissolved. Pour the cream into the soup and, stirring constantly, bring to a boil. Then pour it into a bread tureen. Cover with a lid and serve.
https://youtu.be/F8MMqa7d0lc
Solyanka “Power of Nature” is a variant of winter mushroom soup, to which you can also add dried mushrooms.
Ingredients:
- champignons - 400 gr
- white cabbage - 600 gr
- carrots - 150 gr
- onion - 120 gr
- pickled cucumbers - 150 gr
- tomato paste - 1.5 tbsp. spoons
- vegetable oil - 2 tablespoons
- dried garlic - 1 pinch
- pepper
Preparation:
Place the washed mushrooms in salted boiling water for 10 minutes. Let's cook.
Chop onions and carrots and fry in a frying pan. Finely chop the cabbage. Add to the onions and carrots, add tomato paste, add some salt, add garlic and simmer in broth over medium heat. Add the boiled mushrooms to the hodgepodge, then chop the cucumbers and simmer everything together for another 10 minutes. Ready!
Lenten soup “Orange Champignon” is a variant of dietary mushroom soup; it is very good for those who want to diversify the diet of first courses without using meat.
Ingredients:
- beans - 150 gr
- champignons - 150 gr
- potatoes - 4 pcs.
- onion - 1 pc.
- tomato paste - 2 tbsp. spoons
- carrots - 1 pc.
- greenery
Preparation:
Cook the beans. If it has not been pre-soaked, it needs to be boiled for 2 hours.
It is better to soak the beans overnight. Beans prepared in this way are cooked for no longer than 40 minutes.
We cut all the vegetables. Place the potatoes in a saucepan with boiling water and cook for 15 minutes. We sauté by frying the onions and carrots until golden brown. We put mushrooms there too. Simmer in tomato, adding tomato paste diluted with water. Place the finished roast in the pan with the potatoes and beans and cook for another 10 minutes. Let it brew before serving.
Yushka “Polesie” is a version of dietary soup that turns out to be truly mushroomy and aromatic.
Ingredients:
- champignons - 400 gr
- onion - 1 pc.
- sour cream - 100g
- flour - 25 gr
- greenery
- pepper
- vegetable oil
- hay - 100g
Preparation:
Cutting champignons into slices
Preheat the oven to 100-110 degrees. Place hay on the sheet and sliced mushrooms on top. Simmer the mushrooms in the oven on hay for at least three hours.
Then put the mushrooms in the pan and cook them until tender. Fry the onion, add flour and sour cream to the onion. The sauté should boil for a few minutes, then put it in a pan with mushrooms and cook for a few more minutes.
Mushroom soup “Quick” is prepared in a slow cooker. It is good because it allows you to quickly feed hungry mushroom pickers.
Ingredients:
- champignons - 500 gr
- onion - 1 pc.
- potatoes - 4 pcs.
- oil
Preparation:
We wash and cut the champignons well, chop the onion and cook in the “Frying” mode. Add the mushrooms to the onions and fry a little more. Add potatoes there, salt and fill with water to the 1.5 liter mark and set the “soup” mode for 1 hour. When serving, you can add greens.
Every good housewife probably knows many recipes for champignon soup. It can be prepared according to the classic method or made into a puree. Champignons go well with any vegetables, cheese, cream and even cereals.
Ingredients: 320 g of fresh mushrooms, 3-4 medium potatoes, one onion and a couple, if they are small, table salt, a couple of carrots, a couple of bay leaves.
Champignon mushroom soup has a delicate taste and is very nutritious.
- The first step is to cook the potato cubes in salted boiling water.
- Finely chopped mushrooms are fried in one frying pan, and the remaining vegetables are sautéed in the second.
- The contents of both containers are added to the potato broth. After boiling, salt is poured in there and bay leaves are laid out.
- Cook the soup until the potatoes soften.
The treat is served with sour cream and herbs.
Frozen champignon recipe
Ingredients: large chicken breast, 2 liters of filtered water, carrots, 4-5 potatoes, coarse salt, onion, pepper mixture, 160 g frozen mushrooms.
- The breast is filled with water and sent to cook. After 15-20 minutes, potato cubes are poured into it. The broth is salted and peppered.
- The finished meat should be removed from the liquid, removed from the bone, cut into small pieces and returned back to the pan. The bone is thrown away.
- The remaining vegetables are randomly chopped and sautéed in any fat. It is best to choose butter for this purpose.
- The mushrooms are defrosted and chopped into pieces that are easy to chew.
- The fried champignons and pieces are transferred to the prepared broth. If necessary, you can add salt to the soup, since the added ingredients will take away some of the salt.
- The treat continues to cook until the potatoes soften.
All that remains is to decorate the soup with mushrooms and chicken with fresh chopped herbs.
Cream soup
Ingredients: 450 g of fresh mushrooms, large white onion, half a liter of filtered water, 3 large spoons of soy sauce, 1.5 tbsp. very heavy cream, a small piece of butter, salt, fresh parsley leaves, nutmeg.
The puree soup is quite low-calorie and dietary. How to properly prepare cream of mushroom soup is worth taking a closer look at.
- A few mushrooms are set aside, and the rest are finely chopped and fried with chopped onions in butter.
- Water, soy sauce and cream are poured into the pan. When the liquid boils, the roast is transferred into it.
- After about 15-17 minutes of cooking the future soup, it is salted, flavored with spices and pureed.
- The remaining mushrooms are cut into large pieces and also fried in butter - they will be used to decorate the dish.
The finished champignon puree soup with cream is served hot. For each portion of the treat, sprinkle fresh parsley and lay out a couple of large pieces of mushrooms.
In a slow cooker
Ingredients: half a kilo of fresh mushrooms, 4-5 small potatoes, 15-20 grams of butter, large white onion, 2-3 standard packages of processed cheese, carrots, table salt, a mixture of peppers.
- In the baking program, butter is melted in a bowl, in which the onion cubes are sautéed. When the vegetable becomes transparent, add grated carrots to it.
- After another 8-9 minutes, you can place plates of peeled champignons here. The ingredients are fried until the end of the activated program (another 3-5 minutes). During the process, the “smart pan” does not close with a lid.
- Small cubes of fresh potatoes are poured into the finished frying and the components are filled with filtered water (2 liters).
- Then the extinguishing program is activated again. The first dish will simmer for 80-90 minutes until it is ready. About halfway through the process it should be salted and peppered.
A few minutes before the dish is ready, pour chopped melted cheese into the bowl. When it is completely dissolved, the soup can be poured into portions.
Fresh champignon soup with potatoes
Ingredients: large carrots, 340 g of fresh mushrooms, 260-290 g of potatoes, white onions, a variety of fresh herbs, coarse salt, a mixture of spices for mushroom soup, a pinch of sugar.
We suggest serving this thick and hearty soup as a hot dish. - In a thick-walled pan, miniature onion cubes are fried in hot oil. When it becomes appetizingly brown, you can add grated carrots. Sprinkle the finished vegetables with a small amount of sugar and simmer for another 2-3 minutes with frequent stirring.
- Pieces of champignons are placed in the frying pan. Cooking continues for another 8-9 minutes.
- The potatoes are cut into small cubes and poured into the pan with the rest of the ingredients. The contents of the container are filled with salted water from above. Selected spices are added.
With vermicelli
Ingredients: 2 liters of purified water, 160 g of champignons (fresh), large carrots, 1-2 white onions, 2-3 large spoons of small noodles, 3 potatoes, salt, a mixture of peppers.
- Water is poured into the pan and salted. After it boils, you can pour small pieces of peeled potatoes into the container.
- Next, carrot slices are added here.
- Finely chopped onions with pieces of mushrooms are fried in a frying pan in any heated fat. For this, you can choose both vegetable and butter.
- 6-7 minutes before the dish is ready, add fried mushrooms, salt, a mixture of peppers and small vermicelli.
The ready-made light soup is served with fresh homemade bread or soft flatbread.
Soup with champignons and melted cheese
Ingredients: 420 g of fresh champignons, large onion, butter, 330 g of processed cheese, 3-4 raw potatoes, 2-2.5 liters of filtered water, a bunch of various fresh herbs, salt.
Mushroom champignon with melted cheese can become a signature dish. How to properly prepare soup with champignons and melted cheese is described below.
- The mushrooms are well washed, peeled, finely chopped and, together with miniature onion cubes, are fried in heated butter.
- While the frying is being prepared, the peeled potato blocks are placed in boiling salted water. Processed cheese is immediately sent there.
- Next, the finished roast is transferred to the broth. A variety of spices will help improve the taste of the dish; you can use any of them. Oregano and a mixture of ground colored peppers are especially good for this recipe.
- A couple of minutes before it’s ready, add chopped fresh herbs into the pan.
Ready-made cheese soup with champignons is served piping hot in deep bowls. You can sprinkle it with coarsely grated semi-hard cheese on top.
With pearl barley
Ingredients: half a glass of pearl barley, large carrots, a couple of pinches of freshly ground black pepper, onion, 230 g of fresh champignons, coarse salt, 3 potatoes, fresh dill.
- The first step is to prepare the cereal. The pearl barley is washed and filled with hot water for a couple of hours.
- Next, the liquid is drained from the cereal. The pearl barley is washed again, transferred to a saucepan and filled with a liter of fresh filtered water. Cook the cereal for 40-45 minutes until completely cooked.
- Potato cubes are added to the almost finished pearl barley.
- After 6-7 minutes, a fry of chopped vegetables and pieces of mushrooms, fried until tender, goes into the pan.
- Salt and pepper are added.
- When the potatoes are cooked, you can add chopped herbs to the soup.
Champignon soup with potatoes is a very healthy dish. Potatoes give it satiety, and mushrooms give it excellent taste and aroma. You can even add cereals to it. We offer several delicious recipes that will certainly be included in your cookbook.
Champignon soup with potatoes - tricks and useful tips
Let's look at the process of preparing soup with potatoes and champignons.
- Champignons are used in cooking. They are sold all year round. They are grown in artificial conditions, which guarantees their quality. When cooking, you can use different mushrooms: fresh ones will go in warm weather, frozen ones - when there is no time to run to the store. Some chefs suggest cooking with pickled or salted champignons. It all depends on your preferences.
- For soup, you should take those varieties that are half boiled. To prepare cream soup, use highly boiled potato varieties. With these potatoes, the soup will be very thick, with a good creamy texture.
- and vegetables are cut into identical small pieces. Add them to boiling broth or water.
- Mushrooms are added at the very end of cooking along with fried vegetables.
- To give the dish a milky taste, use cream, processed or hard cheese (grated).
- When purchasing fresh mushrooms, buy specimens with a closed cap. They are young and great for soups. Mushrooms are cut into thin slices.
- You can supplement the soup with pearl barley, millet or rice.
- You can cook the dish in mushroom or vegetable broth. These are the recipes that are applicable for preparing dietary cream soup. You can make the soup more satisfying by cooking it in meat broth.
- Mushroom soup loves sour cream and herbs, so don’t forget to add them when serving.
Fresh champignon soup with potatoes
Consider a classic recipe for soup with mushrooms and potatoes. It cooks in record time, is very tasty and exudes a divine aroma. The ingredients for its preparation are always in the house. Please note that the soup is prepared without meat.
You will need 2-3 medium diameter potato tubers. 0.3-0.35 kg of champignons (fresh), one carrot and one onion each. 1-2 handfuls of Gossamer noodles. A little vegetable oil and sour cream to taste.
- First of all, put a pan of water on the fire.
- In the meantime, wash the potato tubers, peel them, cut them into small cubes and place them in a saucepan after the water boils.
- The onion is peeled, cut into small cubes and placed in a heated frying pan with vegetable oil poured in. Fry the onion until golden brown.
- Three carrots are grated with a small diameter and immediately added to the onions to fry.
- Wash the mushrooms thoroughly under running water, trim the stem a little and cut into thin slices.
- Place the mushrooms in a frying pan next to the carrot and onion dressing and fry until the moisture has evaporated and the mushrooms have a golden hue.
- 2 minutes before complete readiness, add salt and sour cream. Mix everything thoroughly and simmer. That's it, the mushroom fry is completely ready.
- In a pan where the potatoes have already been cooked, add bay leaves and mushrooms. Mix everything, then add salt as needed.
- Wash the dill thoroughly and chop finely.
- Place vermicelli and chopped dill into the pan and reduce the heat after half a minute.
So you have a simple, delicious mushroom soup. All that remains is to pour into plates and serve.
Mushroom soup pureed from fresh champignons and potatoes
Now let’s prepare a very tasty creamy champignon soup. Many people do not like such soups, considering them “empty”. The puree soup is hearty and easy to digest. The proposed recipe is for 1 liter of water. For larger quantities, increase the amount of ingredients.
To prepare you will need: 0.5 kg of frozen champignons and. Additionally, you need to take 50 g of mushroom processed cheese, 0.1 liter of 10 percent cream and a piece of natural butter.
- First of all, the mushrooms are defrosted, dried, cut. Then they are sent to a heated frying pan to be fried in butter.
- Potato tubers are peeled, removed, cut into pieces and thrown into boiling water.
- Two-thirds of all mushrooms should be placed in the pan with the potatoes.
- 7 minutes after boiling, when the potatoes are well boiled, use a blender to grind the contents of the pan.
- Pour cream into the resulting mass. Do this carefully, stirring constantly. Put the soup with champignons and potatoes on the stove again, reducing the heat to almost minimum.
- Grate the melted cheese and add it in portions to the pan, stirring its contents. After boiling, cook the soup for another 8 minutes and remove from heat.
