Delicate taste, bright aroma, nutritional value and benefits - all this is said about mushroom soups more than once and not in vain.
Mushroom additive to almost any dish is a reliable option to make it attractive, but if it is prepared in such a way that champignons act as the title ingredient, then all advantages can be safely doubled. These are the champignon soups - their step-by-step recipes are simple and in many ways universal, and the dishes work out even in the performance of inexperienced chefs.
General principles of cooking champignon soup according to recipes with step-by-step description
• Soups with champignons can be quickly added to the category of dishes. For them, you do not need to separately cook the broth, they are boiled on their own, formed in the process of cooking broth. But not excluded and options for such foods in chicken or meat broth.
• The composition of soups includes a variety of components: vegetables, cereals, processed cheese, milk, cream, tomato. Each of them brings its own note, changing not only the taste, but also the appearance. With champignons they prepare not only filling, the most common soups in our kitchen, but also more mashed European soups that are more familiar to Europeans. In the selection there is a detailed, step by step recipe for cream soup made from fresh champignons.
• Preparation begins with the preparation of components. Champignon soups are prepared quickly according to the recipes described in the article. The necessary ingredient should always be at hand, especially if it requires preliminary heat treatment.
• Mushrooms are used fresh. Mushrooms are laid in the soup not only raw. For a more pronounced mushroom flavor, they are pre-stewed in a small amount of water, adding butter to it, or fried with vegetables.
• Mushrooms in the soup go well with many different spices. Black pepper, dried basil, cumin seeds, rosemary, fresh or dried thyme, garlic, a mixture of Italian herbs. But, despite the recommended variety, the number of spices and spices must be chosen very carefully. Added in excess, they are able to distort the delicate taste and aroma of champignons. • Experienced cooks recommend any mushroom soup from the step-by-step recipes described below, warm up for another two minutes for cooking, and then brew for a quarter of an hour. Only in this case, the mushroom taste is able to fully open.
Mushroom Soup: Step-by-Step Recipe with Rice
Ingredients:
• a tablespoon of round grain rice;
• 300 grams of medium sized mushrooms;
• 40 grams of natural butter;
• 2 medium-sized carrots of unsweetened variety;
• 2 spoons of lean refined oil;
• three large potatoes;
• onion, salad variety.
Preparation:
1. We start with a thorough preparation of mushrooms. After removing the remnants of the earth from the legs, we put the mushrooms in a bowl. Bay up to the top with cool water, leave for about ten minutes, then carefully wash each mushroom with running water.
2. Separate the legs and cut them in thin circles. Hats first cut across, and then into plates. Put the shredded mushrooms in the pan.
3. We sort out the rice, pour the cereal into a small bowl and rinse it thoroughly, then spread it to the mushrooms and mix with them. Adding butter, pour all the boiling water so that the water only slightly covered the mushrooms. Place the pan on the stove, turn on the minimum heat. With occasional stirring, stew the mushrooms under the lid.
4. Peel carrots and onions. We wash vegetables and chop them: carrots are three on a medium grater, and the onion is melenko with a crumbled knife.
5. In a frying pan, in a heated couple of spoons of butter, lay out the onion, fry. As soon as the slices become transparent, add, stirring, the carrot and be sure to cover with a lid. Stew vegetables on low heat until they get a nice golden hue.
6. Peel the potatoes. We rinse the tubers with water and cut them into small-sized cubes. Put the potatoes in a pan with mushrooms, add vegetable roasting. Pouring cool boiling water, adjust the density. Salve the mushroom soup to your liking, bring to readiness with a slight boil. Turn off the heat when the potatoes are soft.
Mushroom soup: a step by step recipe with melted cheese and cream
Ingredients:
• bitter onion head;
• 300 grams of young champignons;
• small carrot;
• 200 gr. melted, can be soft, cheese;
• cream, low-percentage, liquid - 100 ml;
• 30 gr. vegetable oil;
• potatoes - three large tubers.
Preparation:
1. Rinse the mushrooms with water and cut into thin slices. If the mushrooms are large, cut the caps and legs separately.
2. Clean the carrots, potatoes and onions, wash. Potatoes cut into cubes, onion - into small slices, coarsely rub the carrots. Small slices cut cream cheese.
3. In a saucepan, bring two liters of water to a boil and immediately drop all the potatoes. Waiting for re-boiling, remove the foam that has risen to the surface. Reduce heat, cook potatoes for 10 minutes.
4. Simultaneously with the potatoes prepare roasting. Pour two spoons of butter into the pan, spread the onions with the carrots and set on a small fire, stirring, and stir until softened. Then put the vegetables in the pot with potatoes and continue to cook the soup for about 10 minutes.
5. When the potatoes are soft, put the melted cheese into the pan and stir slowly until they completely disperse in the soup. Add a little salt, pour in the cream. Bringing to a boil, immediately remove the pan from the heat.
Mushroom cream mushroom soup (step by step recipe)
Ingredients:
• half a large onion;
• one mid-size carrot;
• 40 ml of soy concentrate;
• one third spoonful of spices “For mushroom dishes”;
• butter, high-fat oil - 50 g;
• 100 gr. potatoes, well boiled soft;
• fresh champignons - 300 gr .;
• vegetable oil;
• one and a half glasses of drinking water;
• cream, fat content of about 12% - 100 ml.
Preparation:
1. Let's start with the preparation of all components. We clean the vegetables and wash them with running water. Potato tubers, cut in half, then cut into thin slices. Cut the carrots into cubes, the mushrooms with medium-thick plates, and the onion into half rings. 2. Put a frying pan on the hob, put some butter on it. Turning on the average heat, wait until full melted. Put the mushrooms into the pan and cook, until all the moisture evaporates.
3. In a deep saucepan or saucepan with a multi-layered bottom, pour in quite a bit of oil and drop the vegetables. Stirring, fry on low heat for five minutes, pour in a glass of warm water. Cook at maximum heat for 10 minutes, and spread half of the fried mushrooms to the vegetables.
4. Pour soy sauce into the mushroom soup, followed by cream. Put spices and add to taste. Mix all the ingredients well, bring to a boil, and then cook another five minutes on low heat.
5. After removing them from the stove, we interrupt the contents of the saucepan in the puree with an immersion blender, combine it with the remaining mushrooms and immediately pour the soup into plates.
Fragrant mushroom champignon soup: a step-by-step recipe with chicken
Ingredients:
• fresh (chilled) chicken breast fillet - 350 gr .;
• 250 gr. champignons;
• two large potatoes;
• 40 ml of vegetable oil;
• small onion;
• 2 tablespoons of fresh parsley (chopped).
Preparation:
1. Prepare the fillet, wash and cut into pieces of slightly oblong shape. We spread the chicken into a suitable pot, pour in a liter of drinking water into it, set it on a “fast” fire. While the broth boils, carefully remove from it var. As soon as it starts boiling rapidly, reduce the heat and cook the fillets under the lid for 30 minutes.
2. While preparing the broth, prepare the remaining components. Washing the mushrooms, cut the mushrooms into small slices. Chop the onions, cut the potatoes into thin small cubes.
3. Put the potatoes in the ready broth. In parallel, in the oil heated in a pan, fry the mushrooms with onions. We lay out both components: onions and champignons, simultaneously. Cooking first over medium heat, and after evaporation of moisture go to small. Fry, stirring, until a light blush appears. 4. Put the mushroom roast in the pot with chicken broth no earlier than after 15 minutes from the moment of laying the potatoes. Lightly salt, bring the soup to readiness. When serving, add parsley to the plates.
Lentil soup with mushrooms: a step-by-step recipe with tomatoes
Ingredients:
• a glass of selected red lentils;
• 0.4 kg fresh tomatoes;
• garlic;
• small onion;
• six large champignons;
• half a spoonful of “Provencal herbs”;
• carrot - a small root vegetable;
• spoon of tomato juice or sauce;
• refined oil - 2 tbsp. l .;
• Fresh herbs for refueling.
Preparation:
1. Lentil additionally sorted and repeatedly washed in a colander. Pour into a saucepan, pour two full glasses of cold water. Place the pot on the stove, set the maximum heat. Bringing to boil, reduce the heat and cook lentils to readiness. It can take from 25 to 40 minutes, depending on the quality of the beans.
2. While the lentil comes to readiness, we are engaged in tomato dressing. Melenko chopped onions, cleaned two large garlic teeth. Grind carrots with a large grater, cut the mushrooms into plates or in the form of a straw. Scald tomatoes with boiling water and remove the skin from them, then turn them into puree - interrupt with a blender or rub with a large grater. The easiest way to cut the tomatoes in half, and then grate, holding the bulge. So the pulp will grind, and the skin will remain in the hand.
3. Pour the oil into the pan and lay out the mixed onion and garlic. Warm up until the onion slices lose matte color. Add carrots, and even after five minutes - mushrooms. Stew under the lid for five minutes. Pour tomato puree into the frying pan with vegetables, add a spoonful of tomato or sauce. Mix thoroughly and leave to simmer at the minimum temperature for another three minutes.
4. Put the tomato dressing in the pan with lentils. Boil on low heat for seven minutes. 5. Salt the soup a little, add spices and remove the sample. If it turns out to be sour, add some sugar. Bringing to a boil, turn off the heat and maintain for at least half an hour.
Tricks of cooking champignon soup using step-by-step recipes - useful tips
• Like any other mushrooms, champignons accumulate toxins during long-term storage. Therefore, do not purchase much, buy exactly as much as you planned to spend at one time. Freeze or use excess in another dish, it is not recommended to keep mushrooms in the “warm” chamber for more than three days.
• The aroma of champignon soups, which are recited step by step above, will become brighter if you add a little dried, frozen or fresh wild mushrooms. Dried mushrooms must first be soaked in water to soften.
• If the champignons have opened completely and the bottom of the cap managed to darken, this is not a reason to refuse mushroom soup. The unappealing look of broth from such mushrooms can hide the melted cheese. Cut the cheese into small cubes and add to the soup at the end of cooking. The pieces will quickly disperse in the broth, and the soup will get a pleasant creamy hue.
