Champignons have always been considered the most delicious and fragrant mushrooms that are easy to cook. You can prepare a lot of dishes from these mushrooms, but soups are especially popular among lovers of champignons.
Besides the fact that mushrooms easily transfer their aroma to the broth, they also retain their usefulness in soups.
Champignons contain biologically active substances and amino acids. Moreover they are diet product, because 100 g of these mushrooms contain 25 kcal. But, nevertheless, champignons are considered to be nutritious mushrooms due to their fibers and proteins.
Champignon soups are prepared not only on ordinary water, but also on vegetable, meat and chicken broths. Soup puree is prepared from these mushrooms, including boiled in milk, sour cream or cream.
Champignon mushroom soup - general principles of preparation
• Before cooking, do not wash the mushrooms too carefully, otherwise the soup will turn out less aromatic.
• Cut the mushrooms in layers so that they look beautiful in the soup.
• Add potatoes to the soup if desired.
• If you are making soup from dried mushrooms, soak them in water for two hours in advance. Do not pour the resulting broth, but add it to the soup.
• Add shrimp, spinach and beans to mushroom soups, if desired.
Mushroom champignon soup - a classic recipe
Ingredients:
• 390 g of champignons;
• one onion;
• two potatoes;
• a clove of young garlic;
• a liter of fatty chicken stock;
• pepper;
• two tablespoons of refined sunflower oil;
• dried herbs.
Cooking method:
1. Put the mushrooms in a colander and rinse, let the water drain. Cut the clean mushrooms into layers, cutting off all the dark spots.
2. Peel the potatoes by removing the eyes from the root crops. Rinse them and cut into small cubes.
3. Peel the onion and garlic and chop finely. Combine the garlic with the right amount of salt.
4. Add refined sunflower oil to a hot pan and fry chopped onions on it. Then add the mushrooms and fry for eight minutes. Then mix the mushrooms and onions with garlic dressing.
5. Boil the finished chicken broth and dip the potatoes and mushroom roasting in it.
6. Add pepper and dried herbs to the soup and cook for 35 minutes. The soup will be ready as soon as the potatoes are soft.
7. Serve the soup until it has cooled with half the boiled egg.
Champignon and carrot soup
Ingredients:
• 510 g of fungi;
• 2 potatoes;
• salt;
• two handfuls of horns;
• one onion;
• one large carrot;
• vegetable oil;
• dill and parsley (one branch).
Cooking method:
1. Rinse fresh mushrooms under running water from sand. If there are dark spots, then cut them off.
2. Cut the mushrooms at random.
3. Put the mushrooms in the pan, salt and pour some water. Cook for 9 minutes. Put the prepared mushrooms in a colander.
4. Cut off the growths near the potato and peel it with a special knife. Cut the root crop into small cubes.
5. Rinse the carrots and peel them. Then grind with a grater.
6. Peel the onion into cubes.
7. Rinse and shake fresh dill and parsley. Chop greens with a sharp kitchen knife.
8. In the broth left over from the mushrooms, dip the potatoes and cook for several minutes.
9. While the potatoes are boiling, prepare the frying. Dip the carrots and onions in a frying pan with oil and fry for 4 minutes. Next, add cooked champignons to the pan and simmer for 6 minutes.
10. Transfer the finished frying to the broth along with 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 cooked.
12. Prepare the finished soup with the lid closed for 13 minutes.
13. Serve the champignon and carrot soup as the main course, adding sour cream.
Mushroom champignon 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.
Cooking method:
1. Rinse the mushrooms under warm water and place on a cutting board.
2. Peel the mushrooms from rough spots.
3. Peel the carrots and onions, rinse with water, transfer to a chopping board and chop finely.
4. Peel potatoes using 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 the green onions and chop them in circles.
7. Pour a little vegetable oil into the multicooker pan and set the mode to “Frying”. In a preheated bowl, put the sliced mushrooms and cook for 11 minutes.
8. A little later add onion to the mushrooms and fry for a few more minutes. Then put the carrots in the multicooker bowl and cook all the ingredients until golden.
9. Then put the potatoes in the technique and fill it with water so that it covers all the ingredients.
10. Close the lid of the equipment and set the "Soup" mode. Cook the dish for one hour.
11. After the signal, add green onions and parsley to the soup. Let the soup brew for another 9 minutes.
12. Serve the dish with slices of brown bread.
Mushroom soup with vermicelli and champignons
Ingredients:
• 325 g of champignons;
• pepper;
• two carrots;
• a glass of vermicelli cobwebs;
• sunflower oil;
• bow;
• 2.5 l of purified water.
Cooking method:
1. Peel the carrots and rinse with warm water. Cut the vegetable with flowers. To do this, make several grooves along the carrot and cut it into circles.
2. Remove the husk from the onion and cut off the unnecessary ends. Dice the vegetable. The smaller they are, the better.
3. Cut off the darkening of the mushrooms and rinse the mushrooms. Slice the component into slices.
4. Turn on the stove over medium heat and heat oil in a skillet. Dip the mushrooms there and fry for 12 minutes. Transfer the finished ingredient to a separate plate.
5. Add the oil to the same pan again. Fry the onion and carrot on it until tender.
6. Bring to a simmering state the water in the pan and pour in all the fried ingredients.
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 vermicelli is steamed.
9. Serve the hot soup, garnishing it with fresh herbs and a spoonful of mayonnaise.
Mushroom and champignon soup
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.
Cooking method:
1. Take fresh chicken fillet and rinse it. Dry it with a towel and lay it on a cutting board. Remove any excess film and excess fat from the breast.
2. Put the chicken in a pan, add water and salt. Bring the broth to a boil and remove the resulting foam. Reduce the fire and cook for half an hour.
3. Using another knife, peel the onion, potatoes and carrots. Remove the roots from the fungi. Rinse all these products.
4. Cut the potatoes into slices. Chop the onion into quarters. Chop the carrots with long straws.
5. Divide each champignon into five parts. Finely chop the greens.
6. Pour a little vegetable oil into the pan, heat it and dip the onions in it. Fry until transparent and add the mushrooms. Cook together for another 17 minutes.
7. Remove the finished chicken with a slotted spoon from the broth and cool. Instead, send potatoes to the pot and cook until cooked.
8. Chilled chicken, cut in arbitrary shape and add to the potatoes.
9. After a few minutes, add the same carrots and mushrooms fried with onions.
10. Season the soup with pepper, bay leaf and salt. Cook for 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 soup
Ingredients:
• 185 g of champignons;
• salt;
• one leek;
• three stalks of celery;
• one onion;
• 65 g of butter;
• three tablespoons of sifted flour;
• 370 ml cream of 15% fat content;
• one chicken cube "Maggie"
• 550 ml of water.
Cooking method:
1. Peel the onions. Cut the roots of the leek. Rinse and dry with celery.
2. Cut off the excess mushrooms and rinse.
3. Place all the ingredients on a chopping board and chop. Mushrooms - in layers, the rest is all in cubes.
4. Put butter in a saucepan and melt. Then throw the onion cubes there and simmer until transparent.
5. Add celery, mushrooms and leek to the finished onion. Stew for 6 minutes.
6. Mash the Maggi 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. Next, pour the cream mixed with water, salt and ground pepper into the pan. Mix everything again and cook no more than half an hour.
9. Cool the soup halfway and pour into the blender bowl. Shuffle everything at the highest speed.
10. Pour the resulting puree back into the pan, bring to a boil, turn off the stove and leave the soup alone for five minutes.
11. Serve the dish, spilling it on plates and garnishing with bread crumbs.
Mushroom champignon soup with cheese
Ingredients:
• 425 g of portobello champignon;
• salt;
• 25 g butter;
• half a spoonful of nutmeg;
• pepper;
• two processed cheeses;
• bow;
• 45 ml cream;
• two liters of water.
Cooking method:
1. Rinse the mushrooms and transfer to the board. Separate their hats from their legs.
2. Remove all excess from the onion and cut into slices.
3. Put the champignon legs in a pan, and pour in running water. As soon as the water begins to boil, salt it and cook for forty minutes on low heat.
4. Strain the cooked broth, and cut the legs, dip into it again.
5. In a pan, fry the chopped mushroom caps in butter. Add onions a little later and cook together for 16 minutes. Put a small part of the frying in a separate bowl, and transfer the remaining part to the pan to the legs. Cook for 15 minutes.
6. Add cream to the pan and boil the soup with them for another couple of minutes.
7. Turn the resulting mass into mashed potatoes. You can make it a blender.
8. Put the pot on the fire again. Add salt, shelved mushrooms, pepper, crushed cream cheese and nutmeg to it.
9. Cook the soup until the cheese has dissolved.
10. Serve the finished dinner, decorating with branches of any greenery.
11. Also, for beauty, put onion bowls in soup bowls.
Mushroom soup with mushrooms and buckwheat
Ingredients:
• four large champignons;
• seasonings;
• three handfuls of buckwheat;
• carrot;
• a tomato;
• bow;
• two potato tubers;
• vegetable oil;
• garlic.
Cooking method:
1. Finely chop the onions and garlic and fry them in oil.
2. Cut the carrots in half circles and add it to the garlic and onions.
3. Put the washed and chopped champignons there.
4. Rinse and peel the tomato. Then grate it and add to the vegetables.
5. Pour hot water into the vegetable mixture and bring the soup to a boil. Next, dip the potatoes and seasonings into the broth. Cook vegetables with mushrooms for 20 minutes.
6. Sort buckwheat, rinse and pour into soup. Cook until the buckwheat is cooked.
7. Pour the soup and add canned corn to the plates.
8. Serve buckwheat soup with bread.
Mushroom champignon soup - tips and tricks
• On chicken stock soup is much more rich than on water.
• Instead of sunflower oil, use butter if desired.
• If you add ordinary cream cheese to the soup, then it will turn out much more appetizing.
• Add any dried herbs and spices to soups that are suitable for mushroom dishes.
• Do not digest the soup so that the mushrooms do not become stiff.
