Recipes for mushroom soup from champignons. How to cook champignon soup How to cook mushroom champignon soup

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 holiday 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 piece
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:

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.

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

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

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

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

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

How to choose the right mushrooms?

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

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

elastic;
no stains;
with a creamy even shade.

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

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

Mushroom soup recipes

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

Simple Lenten Soup with Mushrooms

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

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

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

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

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

Mushroom soup “French style”

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

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

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

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

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

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

Cheese soup with mushrooms

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

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

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

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

Dietary first course

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

To prepare it you need the following ingredients:

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

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

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

This puree soup is best served with herbs and croutons.

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

Today we are preparing mushroom soup from champignons. These are not forest mushrooms, but are grown industrially, so there are no problems with purchasing them; they are always available for free sale. Champignons are sold both fresh and frozen; they are prepared almost the same way.

The preparation of such soups is simple and the result is a very tasty, aromatic first course. If you want to somehow diversify your menu, prepare this dish for lunch, I’m sure you will be very pleased with your lunch. I offer several of the most common and delicious options for preparing mushroom.

Champignons have long rightfully earned the title of vegetable meat. These mushrooms contain the maximum amount of vegetable protein, which is so necessary for our body for the full growth of soft tissues. Moreover, champignons actively fight against bad cholesterol.
The huge amount of fiber in champignons allows you to keep your body healthy and light.
Champignons are the most harmless and safe type of mushroom, since they are grown on artificial mushroom plantations.
The high potassium content in champignons improves the body's circulatory system. And vitamin B2 helps strengthen the nervous system and improve sleep.
Calcium and phosphorus contained in champignons strengthen the body's bone skeleton and maintain the necessary level of iron in the blood.

Champignons are also rich in folic acid, which is responsible for the renewal of body cells.
Champignons help fight atherosclerosis and improve memory. Moreover, these mushrooms do an excellent job with cosmetology tasks. Thus, champignon prevents the appearance of wrinkles and improves the overall condition of the skin.
Despite all the richness of vitamins and microelements, champignon contains a minimal amount of calories, and therefore is especially recommended for those who want to maintain an attractive figure or are struggling with excess weight.
But it is worth remembering that the consumption of champignons is contraindicated for people with chronic diseases of the gastrointestinal tract and children. Because these mushrooms contain a large amount of chitin, which is poorly absorbed by the pancreas. Read also: Cream of mushroom soup - recipe.

How to choose the right mushrooms?

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

elastic;
no stains;
with a creamy even shade.

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

How to prepare mushroom soup from champignons?

Champignon soup with egg and milk dressing

Ingredients:

200 g champignons
2 potatoes
1 onion
2 eggs
200 ml milk
1 tbsp. spoon of flour
1 tbsp. spoon of vegetable oil
ground black pepper

How to cook

Boil peeled and cut into small cubes potatoes in salted water for 10 minutes. Fry peeled, chopped onions and finely chopped mushrooms in oil for 10 minutes. Add prepared mushrooms and onions to potatoes. Beat the eggs with milk, flour and add to the soup in a thin stream. Cook, stirring, for 2-3 minutes, without letting the soup boil. Season the bowls with ground black pepper.

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;
Lavrushka;
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:

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

Champignon soup with rice in pots

Ingredients:

champignons – 0.3 kg;
onion – 100 g;
carrots – 100 g;
rice – 40 g;
potatoes – 0.4 kg;
sour cream – 40 ml;
butter – 100 g;
water – 1 l;
salt, pepper - to taste.

How to cook

Rinse the rice and boil until half cooked. Wash, peel and cut the vegetables into slices. Cut the mushrooms into thin slices. Cut the onion into thin half rings. Melt about half the butter specified in the recipe and fry the onions and mushrooms in it. Coat the pots with the remaining oil. Place potatoes, carrots, mushrooms and rice in layers in pots. Distribute sour cream among the pots, add salt and pepper. Fill with water. Cover the pots with lids. Place the pots in the oven. Once the oven temperature reaches 180 degrees, cook the soup for 40 minutes. It is advisable to serve the soup directly in pots. It turns out thick, rich, aromatic, worthy of a festive table.

Cream of champignon soup

Ingredients:

400 g fresh champignons;
1 onion;
1 clove of garlic;
500 ml hot broth;
250 ml milk;
50 ml cream;
3 tbsp. spoons of food starch;
green onions;
salt;
pepper.

How to cook

Finely chop the onion and garlic. Set one or two champignons (depending on their size) aside for decoration, and finely chop the remaining champignons. Place finely chopped onions, garlic and champignons in a closed bowl, then simmer for about 5 minutes at 100%. After this, add hot broth, along with which grind the champignon mixture until puree is obtained, and add milk to it. Cook all this for 4-5 minutes at 100% in a closed bowl. Mix food starch with cream, and then with soup. After this, boil again for about 5 minutes at 100%. Add salt, pepper, garnish with chopped pieces of fresh champignons and finely chopped green onions.

Champignon soup with rice

Ingredients:

300 g champignons
2 onions
2 carrots
4 tbsp. spoons of steamed rice
3 tbsp. spoons of vegetable oil
1 tbsp. spoon of tomato paste
dill greens

How to cook

Fry finely chopped mushrooms and chopped onions in oil for 3 minutes. Add finely grated carrots. Salt and add tomato paste. Simmer for 7–8 minutes. Pour boiling water over the steamed rice, add salt and cook for 10 minutes. Add prepared mushrooms, carrots, onions, cook together for another 3-4 minutes. In bowls, sprinkle the finished soup with chopped dill.

Champignon soup with pasta

Everyone's favorite pasta will help add satiety to this dish. I cook it with vermicelli. This is done very quickly, but it turns out extremely tasty, easy and satisfying. This recipe always helps out if everyone is very hungry for dinner and there is minimal time for cooking.

You can prepare this soup using meat broth, or just water. The quantity of ingredients can be changed, as well as their ratio. To taste, you can add your favorite spices and herbs. Now we will consider what, in my opinion, is the optimal preparation option.

Ingredients:

2 liters of water or meat broth;
3 raw potatoes;
1 medium carrot;
1 large onion;
200 grams of fresh, not frozen champignons;
100 grams of vermicelli;
a little vegetable oil;
salt and ground pepper to taste.

Cooking steps:

Boil meat broth or simply bring water to a boil. If you use a rich broth, it is better to cook the meat in one piece, and when ready, remove it into a separate bowl. There it needs to be chopped and added to the pan at the end of cooking the soup. It is better to choose meat on the bone. This will make the broth richer. It is also better to choose tenderloin and cut without skin and fat so that it turns out transparent and appetizing.

Peel the potatoes, cut into small cubes. Boil it in broth until tender.
Peel the carrots, pass through a fine grater or cut into cubes - whatever you like. Place a frying pan on the stove and then pour a little oil. Bring to a boil, add carrots. Onions chopped into small pieces will go with it. Fry all this beauty until golden and delicious.
While the potatoes are still cooking, add the carrot and onion mixture to it. Meanwhile, wash, peel and cut the mushrooms into slices or small pieces. They also need to be sent to the pan.
10 minutes before ready, add vermicelli, add salt, pepper and your favorite seasonings, if desired. Mix thoroughly and bring to readiness. As soon as you remove the pan from the stove, you can add chopped herbs for flavor.
Cover with a lid and let rest for 20-30 minutes. Now the dish is ready for tasting!

No one has ever resisted such an aroma and taste! Try it and see for yourself.

Tyrolean champignon soup

Ingredients:

250 g beef bones
300 g champignons
5 potatoes
2 onions
1 carrot
1 glass of milk
2 yolks
2 tbsp. spoons of butter
1 tbsp. spoon of flour
pepper and salt

How to cook

Boil the bones in 1.5 liters of water for 1 hour, remove. Saute the mushrooms with half the oil and onions, adding a little water. Place the prepared mushrooms in the broth and add salt. Add potato and carrot cubes and cook for 15 minutes. Beat the yolks with milk and flour, season the soup. Season with pepper.

Canned champignon soup with potatoes and cheese

Ingredients

150 g canned champignons,
100 g cheese,
1 carrot,
2 potato tubers,
parsley,
salt.

Cooking method

Wash potatoes, carrots, peel, cut into cubes. Wash the parsley and chop finely. Cut the cheese into cubes. Bring water (1.5 l) to a boil, add potatoes, carrots and mushrooms, add salt, cook until tender, add parsley and cheese.

Simple mushroom soup made from dried mushrooms

Properly prepared mushroom soup from dried mushrooms is perfect to diversify your daily diet. This dried mushroom soup recipe is quite simple. To experience the aroma and exquisite taste of this dish, you will need the following ingredients:

Ingredients:

any dried mushrooms (55 grams);
one onion;
potatoes (4–6 pcs.);
one carrot;
oil, refined (a couple of tablespoons);
sour cream (15 ml);
greens, pepper, salt - to taste.

How to cook

You will need to simmer the dry mushrooms over low heat for about an hour and a half. After cooking, filter the resulting broth, rinse the mushrooms and then chop them. To the broth you will need to add peeled, sliced potatoes, mushrooms, fried carrots and onions.

After this, boil everything for 25–30 minutes, then add salt, pepper, and sprinkle with fresh chopped herbs. Freshly prepared soup can be seasoned with sour cream.

Cream of mushroom soup

This recipe is suitable for serving for the first time and for a two-year-old child, and it is also good for sick family members. Cook and eat for your health. Mushroom puree soup is very tasty and goes everywhere. To prepare you will need a blender.

Ingredients:

Mushrooms – 300 g;
Potatoes – 4 medium (300 g);
Onion – 2 pcs. (average);
Carrots – 2 pcs. (average);
Parsley root – 1 pc. (small);
Cream – 500 g;
Spices (ground pepper), salt to taste.

Cooking method:

We prepare the vegetables, peel, wash, and cut into large pieces. Place the potatoes, carrots, and parsley root in a saucepan, add water to a little more than 5 cm from the top, add salt, and cook until tender; they must be very soft.
In a frying pan, fry onions, mushrooms with spices and salt.
When the vegetables are cooked, pour the water into a separate bowl, leaving it a little at the bottom. Grind them in a blender.
Now add the mushrooms and onions and mix until smooth.
Then add cream to the blender and mix again.
If our puree soup turns out thick, dilute it with the liquid drained from the vegetables, season to taste with salt and spices and whisk again.
Now put on medium heat and, stirring continuously, bring to a boil. We'll shoot it right away.

Everything can be served. Sprinkle the tops of the bowls with herbs.

Cooking mushroom soup from champignons in a slow cooker

When the house has a “smart machine” - a multicooker, then preparing a dish will not take much time and effort. And the aroma of such a light soup will not leave any family member indifferent.

Champignon and potato soup

Products

Fresh mushrooms: 800 g.
Refined vegetable oil: 2 tbsp. l.
Cream 15–20% fat: 1 cup.
Small potatoes: 6–7 pcs.
White bread: 6 slices.
Onions: 2 pcs.
Parsley: 1–2 tbsp. l.
Chicken broth or water: 3 cups.
Salt: ⅓ tsp.

How to cook

Wash and chop the mushrooms. Finely chop the onion. Peel the potatoes, cut them into small cubes. Pour vegetable oil into the bowl. Sauté the onion in the BAKE mode for 10 minutes, stirring. Add mushrooms and potatoes. Add salt. Fry in the BAKE mode for 10 minutes, pour in the broth so that it barely covers the mushrooms and potatoes. Cook the soup in STEW mode for 40 minutes. Cool until warm, place in a blender, pour in the heated cream. Grind the soup to a puree. Pour into the multicooker bowl and simmer in STEW mode for 20 minutes. Cut the bread slices into cubes and dry them in the oven preheated to 180 degrees for several minutes. Serve the soup with finely chopped herbs and croutons.

If the multicooker has a STEAM COOKING mode, then it can replace the last STEWING mode. In the STEAM mode, bring the soup to a boil. If you add water instead of chicken broth, also add 50g butter. Slices of bread can be toasted in a toaster and lightly rubbed with garlic.

Mushroom soup in a multicooker “Swabian”

We invite you to try the hearty soup that was cooked in the taverns of Stuttgart in Germany. Traditional “Swabian” soup is prepared using ox broth with the addition of various ingredients. You can deviate a little from this rule and cook the soup in vegetable broth. The required components of this soup are spaetzle (dumplings) and potatoes. The remaining ingredients can be added at your discretion, but the basic rule must be followed - the dish must be prepared from nourishing ingredients.

What products need to be prepared:

onions – 4 pcs;
carrots – 3 pcs;
porcini mushrooms (fresh, dried or frozen) – 150 g;
leeks and celery - 3 stalks each;
potato tubers – 500 gr;
allspice peas, black, bay leaf - to taste;
oregano (thyme) – 1 tsp;
mustard seeds – 1 tsp;
garlic – 2 cloves;
tomato paste – 1 tsp;
olive oil – 2 tbsp;
water – 2 liters;
salt - to taste.

For spaetzle:

flour – 200 gr;
egg – 2 pcs;
salt - a pinch;
water 50–60 ml.

To prepare the stewed onions:

onions – 4 pcs;
olive oil – 1 tbsp;
apple juice – 50 ml;
salt, sugar - to taste.
For refueling:
champignons – 300 gr;
parsley – 1 bunch;
salt and pepper - to taste.

Making mushroom soup in a slow cooker:

Dried or frozen mushrooms are pre-prepared (soaked or defrosted). Cut into pieces. Peel the onion and cut it into two halves. We clean and chop all remaining vegetables coarsely. Combine all the spices.

Turn on the multicooker in the “Frying” mode for 10 minutes. Fry the onion (cut side down) in olive oil until brown. Remove the onion and put garlic, mushrooms, onions, spices, salt and tomato paste into the pan. Mix everything and fill with water. After 10 minutes, change the mode to “Extinguishing”, time – 40 minutes. After the broth boils, open the lid, add potatoes and continue preparing the soup.

While the broth is cooking, prepare the spaetzle. Mix eggs with water, add sifted flour and salt. The dough should be sticky. Place it in a free bowl and cover with a towel. Pour the finished broth into another container, cover with a lid, and leave to infuse. In a multicooker pan, heat the olive oil in the “Frying” mode, then fry the chopped onion. Cooking time – 5 minutes.

After frying the onion, pour it into a separate bowl, fill it with apple juice, add salt and spices. We empty the multicooker bowl to prepare spaetzle. Since not every housewife has a special tool for spaetzle in her kitchen, you can prepare dumplings using a wide knife.

Pour water into the pan, add salt and activate the “Stew” mode for 30 minutes and wait until the water boils. Take an ordinary tablespoon and scoop out the dough. We put it on a wet board and “pinch off” small pieces with a knife, as if stretching it along the board. We send each “worm” into boiling water. Spaetzle do not have the correct shape, so you should not worry about their appearance.

Boil spaetzle in water in small portions and remove with a slotted spoon. Place the finished dumplings in a colander and rinse with water. Return the infused broth to a clean multicooker pan, add chopped champignons, spaetzle, salt and spices. Activate the “Extinguishing” mode for 20 minutes. We wait for the soup to boil. Then we “allow” the soup to simmer for another 5 minutes and turn off the multicooker.

Pour the Swabian soup into bowls, add parsley and stewed onions. Help yourself!

Delicious mushroom soup in a slow cooker with chicken

Delicious mushroom soup in a slow cooker with chicken will be more satisfying and rich. To prepare it you will need the following ingredients:

Chicken piece - 250 gr
Mushrooms - 200 gr
Potatoes - 3 pcs.
Onion - 1 piece
Vegetable oil - 2–3 tbsp. l
Salt and spices - to taste

How to cook

Chicken fillet or other part, wash and cut into small pieces.
Wash and peel the mushrooms, cut into small pieces or thin bars.
Peel the onion and chop into small cubes.
Cut the potatoes into cubes.
Pour a little vegetable oil into the multicooker bowl, turn on the “Fry” mode and lightly fry the onion.
When it acquires a golden hue, switch the multicooker to the “Cooking”, “Soup”, “Baking” or “Stewing” mode - depending on the type and model of the device. Pour some water into a bowl and add mushrooms, potatoes and chicken.
Close the multicooker lid and cook for 40 minutes. Pour enough water so that all the food is well covered.
When the potatoes become soft, add salt and any spices to taste. Add water to the soup to the desired thickness and continue cooking for another 20 minutes. To make mushroom soup in a multicooker cook faster, you can pour the ingredients with hot water, heated separately in a kettle.
Sprinkle the finished soup with herbs and serve.

There are a lot of recipes for soup with champignons. Choose, experiment, cook what you really like.

Bon appetit!

Mushroom soup recipes

25 minutes

30 kcal

5/5 (2)

When the first mushrooms appear on the market, we definitely want to cook something from them. But don't wait for mushroom season.

Industrial mushrooms (especially champignons and oyster mushrooms) await us on the shelves all year round. And dishes made from them are no less aromatic and healthy. Moreover, the risk of poisoning is zero, compared to mushrooms collected or purchased with one’s own hands. Moreover, such yummy food can be given to children.

Important! Champignons are the first mushrooms that children begin to feed. Doctors recommend adding champignons to children's diets from the age of 3. These should be dishes with a small content of mushrooms, for example soups.

How to cook mushroom soup from champignons

Champignons are mushrooms that cook very quickly. In some dishes they are placed completely raw. Therefore, the cooking time actually depends on the type of potato used for the soup.

Kitchen tools:

Ingredients

How to choose champignons

It doesn't matter where you buy mushrooms: in a store or at the market. They are sold either by weight or packaged in transparent film. This means you can visually and touch determine their condition. Good champignons should be:

elastic, intact, without indentations;
white, pinkish or slightly beige;
with a matte dry surface of the cap, without stains and mucus;
When buying in bulk, you can also determine the smell: it should be subtle and mushroomy.

Mushrooms that meet these criteria are stored correctly: in the cold and in hard containers.

How to prepare champignons

To stew champignons, it is not necessary to peel the thin skin on the cap and the skirt on the stem. They are still invisible there. But in soup, the type of mushroom plates matters. Clean the mushrooms from unnecessary elements with a sharp knife. But before that, prepare the mushrooms as follows:

Use a sponge or napkin to wipe off any remaining soil;
cut off rotten areas (if there are any);
refresh the cut on the stem;
briefly rinse the mushrooms under running water;
let it drain.

It is better to cut champignons prepared in this way for soup into whole longitudinal plates, starting from the stem.

Remove the pan from the heat and let the soup sit for 10 minutes.

Cooking video

In our recipe, carrots are grated. But for a clearer soup, it is better to cut it into small cubes.

You can cook delicious mushroom soup not only from champignons. Oyster mushrooms, russula, or pre-boiled mushrooms are also suitable for quick cooking. In the latter case, it would be a crime not to use the mushroom broth as a broth.

And the nutritional value can be increased by cooking.

Mushroom soup recipe from frozen champignons

Cooking time: about half an hour.
Number of servings: 4.
Kitchen tools: 3-quart saucepan, frying pan, grater, knife and cutting board.

Ingredients

Which vegetable mixture to choose?

Considering that the recipe already contains potatoes, choose a mixture without them. The best option is assorted vegetables packed in airtight packaging. Choose vegetables in a transparent package so that you can assess their appearance and composition.

Keep an eye on the expiration date. A high-quality mixture should be poured into the package, and not be frozen into one lump. The pack must be free of crystalline ice and frost.

If the composition of the mixture does not suit you, then select the desired composition from loose vegetables. They should also crumble freely and have a normal appearance.
It is advisable to buy champignons and vegetables separately. You cannot know for sure how many mushrooms the manufacturer puts in a pack.

Cooking sequence

Cooking video

Please note: mushrooms and vegetables do not need to be defrosted. They will thaw and cook in the pan.