Mushroom Soup

Almost everyone likes mushroom soup. In addition to the unique taste, it has a seductive aroma. A hearty and low-calorie champignon soup can be cooked at any time of the year, as these mushrooms are available regardless of the season. There are many options for its preparation: with potatoes or cereals, in pots, creamy consistency. Such a first dish will allow you to significantly diversify the menu, making the diet more healthy and balanced.

Cooking Features

Mushroom champignon soup is easy to prepare, even if it is not based on the simplest recipe. Knowing a few moments will save you from mistakes and help you solve the problem, even if the culinary experience is minimal.

Not only fresh champignons are suitable for cooking soup, but also frozen and canned. Frozen in preliminary preparation do not need. From the can of mushrooms, you must drain the liquid. If they are sliced, nothing more needs to be done, whole champignons should be chopped. Fresh mushrooms are washed and immediately dried with napkins, after which they are cut into plates or cubes, depending on the recommendations in the recipe.
Gourmets say that the most delicious and fragrant soup is obtained from young champignons with hats not yet unfolded.
To make mushroom cream soup turned thicker, you can add potatoes, semolina, or other cereal milled into flour, but you should not put such ingredients in large quantities.
Champignons are dipped in boiling water, boiled for 5-10 minutes, depending on the size of the pieces and the presence of pre-treatment. Frozen mushrooms are cooked the longest, the least time required for cooking canned champignons. Fresh mushrooms enough to lay in the soup for 7-8 minutes until cooked. If the mushrooms are pre-fried, it’s enough to cook them for a few minutes. Often, the time of cooking mushrooms deliberately exceed, so that they give more flavor. More than 15 minutes to cook the soup after adding the mushrooms in it does not make sense.
Pleasant creamy taste of champignon soup helps to impart cream, melted cheese or cream cheese. You can also use hard cheeses, but they must first be grated.
Champignon crepe soup can be made without a blender. In this case, it will have to rub through a sieve, armed with a spoon. This is a laborious process, but the result is well worth the effort.
Soup from champignons can be cooked not only in vegetable or mushroom broth, in meat or chicken it is no less tasty and flavorful.

Recipes for champignon soup can vary greatly, so there is no single cooking technology for this dish, you need to be guided by the instructions in a particular recipe.

Champignon Soup with Potatoes and Cheese

Composition:

champignons - 0, 3 kg;
white onion - 150 g;
potatoes - 0, 6 kg;
carrots - 0, 2 kg;
flour - 40 g;
hard cheese - 100 g;
fresh parsley - 50 g;
salt, spices - to taste;
water - 1, 5 l;
vegetable oil - as required;
salt, pepper - to taste.

Preparation Method:

Wash, dry and cut mushrooms into small cubes.
Peel and chop the onion into small cubes.
Carrots and potatoes, washed and peeled, cut into small-sized bars or cubes.
Boil water or broth, dip potatoes and carrots in it.
Heat the oil, fry the mushrooms in it for 5 minutes.
In a separate pan, fry the onions to a golden brown. Sprinkle with flour, stir, remove from heat in a couple of minutes.
After the vegetables have been cooked for 10-15 minutes, put the mushrooms and onions in the soup, mix. To taste, add salt and pepper.
Finely rub the cheese, put it to the other ingredients.
Cook, stirring, until the cheese is completely dissolved, but not less than 5 minutes.
Chop parsley finely. Throw in the soup.
Remove the pan from the heat, let the soup stand for 10 minutes.

Light and tender soup with a mild creamy aftertaste and seductive mushroom aroma will leave few people indifferent. If you cook it while fasting, the recipe can be changed by discarding cheese. The taste of the finished dish will change, but it will remain pleasant.

Cream of champignon soup with cheese and semolina

Composition:

fresh champignons - 0, 2 kg;
processed cheese - 140 g;
potatoes - 0.5 kg;
carrots - 150 g;
semolina - 40 g;
water - 2, 5 l;
salt, spices - to taste.

Preparation Method:

After washing, dry the mushrooms and cut them into large pieces, cutting each mushroom into 4-8 pieces, depending on the size.
Peel, wash carrots and potatoes. Cut into cubes of medium size.
Put the melted cheese curds into the freezer for 20 minutes to make it easier to grind grated.
Boil water, put vegetables and mushrooms in it. After boiling add salt and spices. Boil for 20 minutes.
Temporarily remove the soup from the heat, turn it into a homogeneous mass using an immersion blender.
Return the soup to the stove. When it boils again, pour in the semolina. The contents of the pan at this time whisk whisk to avoid the formation of lumps. If they still appear, the soup must be blended again.
Cook the soup for 3-4 minutes after adding semolina, put the cheese into it, pre-grinding it on a grater with large holes.
Boil until the soup has a smooth consistency.

Cream of champignon soup is suitable not only for a family dinner, it can be offered to guests, and they will almost certainly be satisfied with such a treat.

Cream Champignon Cream Soup

Composition:

fresh champignons - 0, 3 kg;
potatoes - 0.5 kg;
onions - 0, 2 kg;
cream - 0, 5 l;
water - 1 l;
butter - 60 g;
salt, pepper - to taste.

Preparation Method:

Wash the potatoes, peel them. Cut into large chunks. Fill with water, put steaming. When the water boils, add salt. Boil until potatoes are ready.
Wash mushrooms. Drain, cut into plates.
Cut the onion into large cubes.
Melt the butter and fry the onions and mushrooms in it. You need to fry until the liquid released from the champignons evaporates from the pan almost completely.
Transfer the mushrooms, fried with onions, to the potatoes, pour in the cream, whip with the help of a blender, at the same time grinding the ingredients.
Return the soup to the fire and, while stirring, bring it to a boil.

It is recommended to serve the champignon cream soup cooked according to this recipe with wheat crackers. They can be made independently, having dried bread in the oven, or purchased ready-made. When buying crackers in the store, preference is given to the fact that they have the aroma of mushrooms, sour cream, and greens.

Champignon Soup with Barley and Kvass

Composition:

champignons - 0, 4 kg;
potatoes - 0.5 kg;
pearl barley - 50 g;
carrots - 0, 2 kg;
onions - 0, 2 kg;
butter - 50 g;
sour cream - 100 ml;
flour - 40 g;
kvass - 0, 4 l;
water - 2 l;
salt, pepper - to taste.

Preparation Method:

Wash the potatoes, peel, cut into large cubes.
Scrape carrots, cut into slices.
Boil pearl barley until half cooked.
Cut onion in small pieces of arbitrary shape, fry in butter until soft. Add flour, stir.
Boil water, put onions in it, cook for 5 minutes, strain.
Place the onion decoction on the stove, place the potatoes and carrots in it. Over medium heat bring to a boil. Salt, pepper, reduce heat.
After 10 minutes, add barley and sliced champignons. Continue cooking for another 10 minutes.
Pour kvass, wait for the soup to boil again. Boil for 2-3 minutes.

Before serving, soup must be filled with sour cream. Despite the irregularity of the recipe, the taste of the soup will not be exotic. Unusual kvass notes harmoniously emphasize the taste and aroma of mushrooms.

Champignon soup with rice in pots

Composition:

champignons - 0, 3 kg;
onions - 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.

Preparation Method:

Wash rice and boil until half cooked.
Wash vegetables, peel, cut into slices.
Cut the mushrooms into thin plates.
Cut onion into thin half rings.
Approximately half of the oil specified in the recipe, melt and fry the onions and mushrooms in it.
Leave the pots in the remaining oil.
Put the potatoes, carrots, mushrooms, and rice in pots.
Spread sour cream in a pot, sprinkle with salt and pepper. Fill with water. Cover the pots with lids.
Put the pots in the oven. After the temperature in the oven reaches 180 degrees, cook the soup for 40 minutes.

Serve the soup preferably directly in the pots. It is thick, rich, fragrant, worthy of a festive table.

Mushroom and chicken soup in a slow cooker

Composition:

champignons - 150 g;
chicken breast fillet - 0, 2 kg;
potatoes - 0, 4 kg;
carrots - 150 g;
vermicelli - 50 g;
water - 1, 5 l;
salt, spices - to taste;
vegetable or butter - 40 g.

Preparation Method:

Rinse the chicken breast, cut into strips, sprinkle with spices.
Cut potatoes into small cubes, carrots - into slices.
Mushrooms, washed and dried, cut into plates.
Turn on the multicooker by selecting the “Frying” or “Baking” program.
Put butter and chicken in the multicooker bowl. Scorch 10 minutes.
Salt, add mushrooms and carrots. Continue cooking for 10 minutes in the same mode.
Add the potatoes, pour in the water. Change the program by selecting the “Soup” mode or similar.
After 15 minutes add vermicelli, continue cooking for 2-3 minutes.

The combination of chicken and mushrooms is considered a classic, almost everyone will like the soup prepared according to the above recipe.

Mushroom soup is prepared quickly and simply, it does not need inaccessible products. The dish is nourishing, tasty, has a characteristic aroma for mushroom dishes.