Champignons have always been considered the most delicious and fragrant mushrooms that are easy to prepare. You can cook a lot of dishes from these mushrooms, but soups are especially popular with champignon lovers.
Besides the fact that mushrooms easily give off their flavor to broth, they also retain their usefulness in soups.
Mushrooms contain biologically active substances and amino acids. In addition, they are dietary product, because 100 g of these mushrooms contain 25 kcal. But, nevertheless, champignons are considered nourishing mushrooms due to their fibers and proteins.
Mushroom soups are prepared not only in plain water, but also in vegetable, meat and chicken broths. Of these mushrooms, including preparing a cream soup, which is boiled in milk, sour cream or cream.
Mushroom champignon soup - general principles of cooking
• Do not wash your mushrooms too carefully before cooking, otherwise the soup will be less fragrant.
• Cut mushrooms into layers so that they look beautiful in the soup.
• Add potatoes to the soup if desired.
• If you cook the soup of dried mushrooms, soak them in water for two hours in advance. Do not pour out the resulting broth, but add to the soup.
• Add shrimps, spinach and beans to mushroom soups, if desired.
Mushroom champignon soup - a classic recipe
Ingredients:
• 390 g of champignons;
• one bow;
• two potatoes;
• clove of young garlic;
• liter of fatty chicken broth;
• pepper;
• two spoons of refined sunflower oil;
• dried herbs.
Preparation:
1. Put the mushrooms in a colander and rinse, let the water drain. Cut clean mushrooms into layers, cutting off all dark spots.
2. Peel the potatoes by removing the eyes from the root crops. Rinse and chop them.
3. Peel the onions and garlic and chop finely. Mix the garlic with the required amount of salt.
4. Add refined sunflower oil to the red-hot frying pan and fry the chopped onion on it. Then add the mushrooms and cook for eight minutes. Then mix the mushrooms and onions with garlic dressing. 5. Boil the ready chicken broth and dip the potatoes and mushroom broth in it.
6. Add the pepper to the soup with dried herbs and cook for 35 minutes. The soup will be ready as soon as the potatoes are soft.
7. Serve the soup until it is cold with half a boiled egg.
Soup from champignons and carrots
Ingredients:
• 510 g of mushrooms;
• 2 potatoes;
• salt;
• two handfuls of horns;
• one onion;
• one large carrot;
• vegetable oil;
• dill and parsley (one branch at a time).
Preparation:
1. Rinse fresh champignons under running water from the sand. If there are dark spots, cut them off.
2. Slice the mushrooms arbitrarily.
3. Put the mushrooms in the pan, salt and pour some water. Boil for 9 minutes. Put the finished mushrooms in a colander.
4. Cut the growths off the potatoes and peel them with a special knife. Cut the root vegetable into small cubes.
5. Rinse carrots and peel. Then grind with a grater.
6. Crumble the peeled onions into cubes.
7. Rinse and shake fresh dill and parsley. Chop the greens with a sharp kitchen knife.
8. In the broth, which remained from the mushrooms, dip the potatoes and cook for several minutes.
9. While the potatoes are boiling, cook the grill. Dip carrots and onions in a frying pan heated with butter and fry for 4 minutes. Then add boiled champignons to the pan and simmer for 6 minutes.
10. Put the finished frying in the broth along with the pepper and herbs. If necessary, add more salt to the soup.
11. Bring the broth to a boil and add the horns. Cook until all ingredients are ready.
12. Infuse the finished soup with the lid closed for 13 minutes.
13. Serve the soup of champignons and carrots as a main course, adding sour cream.
Mushroom mushroom soup in a slow cooker
Ingredients:
• 280 g of champignons;
• salt;
• one carrot and onion;
• four potatoes;
• parsley;
• refined oil;
• two feathers of green onions.
Preparation:
1. Rinse the mushrooms under warm water and place on a chopping board.
2. Clean the mushrooms from the hardened places. 3. Clean the carrots and onions from the skin, rinse with water, transfer to a cutting board and chop randomly.
4. Peel the potatoes with a vegetable cutter and rinse under water. Put the vegetable on a cutting board and cut into strips.
5. Wash the parsley and chop finely with a knife.
6. Rinse green onions and chop into circles.
7. Pour some vegetable oil into the pan of the multicooker and set the “Frying” mode. Put sliced mushrooms into the heated bowl and cook for 11 minutes.
8. A little later, add the onions to the mushrooms and fry for a few more minutes. Then put carrots in the multicooker bowl and cook all the ingredients until golden.
9. Then put the potatoes in the technique and cover with water so that it covers all the ingredients.
10. Close the equipment cover and set the “Soup” mode. Cook for one hour.
11. After the beep, add chives and parsley to the soup. Let the soup stand for another 9 minutes.
12. Serve the dish with pieces of black bread.
Mushroom soup with pasta and champignons
Ingredients:
• 325 g of champignons;
• pepper;
• two carrots;
• a glass of vermicelli spiderwebs;
• sunflower oil;
• bow;
• 2.5 liters of purified water.
Preparation:
1. Peel the carrots and rinse with warm water. Cut the vegetable into flowers. To do this, make several grooves along the carrot and cut it into slices.
2. On the bulbs, remove the husks and cut off unnecessary ends. Cut the vegetable into cubes. The smaller they are, the better.
3. Cut off the darkening of the mushrooms and rinse the mushrooms. Cut the component into slices.
4. Turn the stove on medium heat and heat the oil in the pan. Dip mushrooms and roast for 12 minutes. Put the finished ingredient in a separate plate.
5. In the same pan, add the butter again. Fry onions and carrots on it until ready.
6. Bring the water to the boiling state in a saucepan and add all the fried ingredients there.
7. Mix everything and add seasonings. Cook for about 14-16 minutes.
8. Then add the pasta to the mushroom soup and cook until the noodles are steamed.
9. Serve hot soup, decorate it with fresh herbs and a spoon of mayonnaise.
Mushroom soup with champignons and chicken
Ingredients:
• one chicken breast;
• salt;
• 330 g of champignons;
• one onion and carrot;
• five potatoes;
• dill;
• bay leaf;
• ground pepper;
• two liters of water;
• parsley;
• vegetable oil.
Preparation:
1. Take a fresh chicken fillet and rinse it. Drain it with a towel and place it on a cutting board. Remove unwanted film and excess fat from the breast.
2. Send the chicken to the pan, add water and salt. Bring the broth to a boil and remove the foam that has formed. Reduce the fire and cook for half an hour.
3. Using a different knife, peel the onion, potatoes and carrot. Remove the roots from the mushrooms. Rinse all these products.
4. Cut potatoes into slices. Chop the onions into quarters. Carrots chop long straws.
5. Each champignon divided into five parts. Finely chop greens.
6. Pour some vegetable oil into the pan, heat it and lower the onion to it. Fry until transparent and add the champignons. Cook together for another 17 minutes.
7. With the help of a skimmer, pull the finished chicken out of the broth and cool it. Instead, send the potatoes to the pan and cook until tender.
8. Cut the cooled chicken in any form and add to the potatoes.
9. A few minutes later add the same carrots and champignons fried with onions.
10. Season the soup with pepper, bay leaf and salt. Boil a quarter of an hour.
11. In the finished soup, add any greens and leave for three minutes.
12. Serve the soup with pickles, vegetable salads and croutons.
Mushroom champignon cream soup
Ingredients:
• 185 g of champignons;
• salt;
• one leek;
• three celery stalks;
• one onion;
• 65 g butter;
• three spoons of sifted flour;
• 370 ml of cream of 15% fat;
• One Maggi Chicken Cube
• 550 ml of water.
Preparation:
1. Peel the onions. Have leeks cut the roots. All together with the celery, rinse and dry.
2. Do champignons cut off excess and rinse.
3. Lay all the ingredients alternately on a cutting board and shred. Mushrooms - in layers, the rest is all in cubes. 4. Put the butter in a saucepan and melt. Then throw the onion cubes there and extinguish to transparency.
5. Add the celery, mushrooms and leeks to the onion. Simmer for 6 minutes.
6. Mash “Maggie” cube in a separate plate and add it to the pan.
7. After a couple of minutes, lower the wheat flour there and mix so that there are no lumps.
8. Then pour in the cream mixed with water, salt and ground pepper. Mix everything again and cook for no more than half an hour.
9. Cool the prepared soup to half and pour into the blender bowl. Mix everything at the highest speed.
10. Pour the mashed potatoes back into the pan, bring to a boil, turn off the stove and leave the soup alone for five minutes.
11. Serve the dish by spilling it into plates and garnishing with white bread croutons.
Mushroom champignon soup with cheese
Ingredients:
• 425 g portobello champignons;
• salt;
• 25 g butter;
• half a spoon of nutmeg;
• pepper;
• two processed cheeses;
• bow;
• 45 ml of cream;
• two liters of water.
Preparation:
1. Rinse the mushrooms and put them on the board. Separate their caps from the legs.
2. Remove from the bulb all the excess and cut it into slices.
3. Place the champignon legs in the pan, and cover with running water. As soon as the water starts to boil, salt it and cook on low heat for forty minutes.
4. Strain the prepared broth, and cut the legs, lower it into it again.
5. In a pan, fry the chopped mushroom caps in butter. Add the onions a little later and cook 16 minutes more together. Remove a small part of the zazharki in a separate dish, and the rest of the shift in a pan to the legs. Boil 15 minutes.
6. Add the cream to the pan and boil the soup with them for another couple of minutes.
7. Turn the mass into a puree. You can make it a blender.
8. Put the pot back on fire. Add salt, mushrooms, pepper, ground cream cheese and nutmeg to it.
9. Boil the soup until the cheese is dissolved.
10. Serve a ready lunch, decorated with branches of any greenery. 11. Also for beauty, place onion plates in the soup bowl.
Mushroom soup with champignons and buckwheat
Ingredients:
• four large champignons;
• seasonings;
• three handfuls of buckwheat;
• carrot;
• a tomato;
• bow;
• two potato tubers;
• vegetable oil;
• garlic.
Preparation:
1. Finely chop the onion and garlic and fry them in butter.
2. Slice the carrots into semi-circles and add them to the garlic and onion.
3. Put the washed and chopped champignons there.
4. Rinse the tomato and peel it. Then grate it and add to vegetables.
5. Pour hot water into the vegetable mixture and bring the soup to a boil. Then lower the potatoes and seasonings into the broth. Cook vegetables with mushrooms for 20 minutes.
6. Sort the buckwheat, rinse and pour into the soup. Cook until cooked buckwheat.
7. Pour the soup and add canned corn to the plates.
8. Serve the buckwheat soup along with the bread.
Mushroom mushroom soup - tricks and useful tips
• Chicken broth soup turns out to be much more rich than on water.
• Instead of sunflower oil, if desired, use butter.
• If you add the usual melted cheese to the soup, it will be much more appetizing.
• Add to the soups any dried herbs and spices that are suitable for mushroom dishes.
• Do not overcook the soup so that the mushrooms do not become stiff.
