Fragrant and so attractive tasty soup Both adults and children love champignons. This soup is especially good because it can be prepared regardless of the season. Modern stores offer us fresh champignons at any time of the year, and of course, soup made from these tender and aromatic mushrooms turns out equally tasty and desirable both in summer and in winter. However, if in winter we prefer a hearty, rich and thick hot champignon soup, then in the hot summer we will certainly be pleased with a cold and light soup. And yet, preparing both hot and cold mushroom soups requires certain culinary skills and knowledge of little secrets and secrets. Let's try to figure out and remember today how to make champignon soup.
The champignons themselves are extremely diverse. There are more than 200 species of these delicious mushrooms. However, only two types of champignons have received the greatest distribution, as well as the greatest culinary significance. This is the most common garden champignon, and also less common in our stores, but it is a more fragrant brown champignon. These mushrooms are not only very tasty, but also healthy. Champignon pleases us with a rich content of B vitamins, phosphorus, calcium, and potassium. Not unknown and healing power champignons, which help to avoid cardiovascular diseases and play an important role in the prevention of cancer.
And yet, we love champignons primarily for their delicate taste, bright aroma and the widest possible culinary use. Among huge amount the most diverse delicious dishes Soups stand out especially from champignons. What kind of soups are not prepared from these mushrooms! Hot and cold, tender milk and thick cheese, light vegetarian and mushroom soups based on poultry and meat broths. Is it worth mentioning the most delicate creamy puree soups, known to anyone who has ever sat at a table? When preparing soups, vegetables and dairy products, cereals and pasta, spices and spices, helping soups sparkle with thousands of new flavors and highlight the delicate taste and bright aroma of mushrooms.
Today “Culinary Eden” offers you a selection of tips and recipes that will explain in detail even to novice housewives how to prepare champignon soup.
1. When choosing champignons for your soup, pay close attention to them appearance and smell. Good, fresh mushrooms have a pleasant, bright, specific aroma. Any notes of foreign odors, and even more so the smells of rotting or mold, will tell you that the champignons are not fresh. Be sure to inspect and feel the mushrooms before purchasing! Fresh champignons should be strong, elastic, with a smooth, matte cap. white and a light creamy tint. Excessive softness, black or gray spots, obvious damage and bruises are all signs of stale mushrooms. It is better to refuse such a purchase.
2. Try to process purchased champignons as soon as possible. Like any other mushrooms, champignons, which are harmless at first glance, are the result of improper or excessive long storage capable of accumulating toxins that can cause stomach upset and even poisoning. If preparing your dish from fresh champignons is postponed for several days, use simple rules safe storage. Store fresh mushrooms in the lower compartment of the refrigerator for no more than 2 - 3 days. When storing mushrooms, do not wash them, but simply wrap them in paper or place them in paper bag. You can also use a plastic container, just do not close the lid too tightly. But from storing mushrooms in plastic bags It's better to refuse. In such bags, mushrooms will spoil very quickly.
3. Let's try to prepare the simplest and most quick soup from champignons. In a deep saucepan, heat 2 tbsp. spoons olive oil, add two finely chopped onions and simmer until soft. Then add 500 gr. champignons, cut into thin slices, and fry everything together until slightly golden brown. Pour in one liter of vegetable or chicken broth, bring to a boil and cook over medium heat for 15 minutes. Five minutes before the end of cooking, add 2 tbsp to your soup. spoons of chopped parsley, salt and black pepper to taste. Serve with sour cream and fresh parsley.
4. It’s just as easy to prepare champignon soup according to the American recipe. Rinse thoroughly and chop 800 gr. champignons. Finely chop three onions and a small stalk of celery. Heat 2 tbsp in a saucepan. spoons butter, add mushrooms and vegetables and simmer everything together for 3 minutes until soft. Then add one liter of chicken broth, bring to a boil and simmer over moderate heat for 20 minutes. Cool the finished soup and puree in a blender until smooth. Add salt, black pepper, ground nutmeg and 2 tbsp to taste. spoons of white vermouth. Heat through without boiling and serve immediately. Serve the croutons separately.
5. Very popular simple recipe homemade soup of champignons with potatoes and vermicelli. Peel and rinse 500 gr. champignons, cut them into thin slices and place in a deep pan. Pour three liters of mushrooms cold water, bring to a boil, skim off the foam and cook for 20 minutes. Ready broth strain and return to the pan, and set aside the mushrooms. Heat 2 tbsp in a frying pan. spoons of butter, add one finely chopped onion and one carrot cut into small cubes. Fry for 5 minutes, then add the boiled mushrooms and fry everything together over high heat for another 5 to 10 minutes. Bring the broth to a boil, add two potato tubers cut into small cubes, mushrooms with vegetables, salt and black pepper to taste. Cook everything together for 15 minutes, then add ½ cup of vermicelli and cook your soup for another 10 minutes until done. A couple of minutes before it’s ready, add 3 tbsp to your soup. spoons of dill. Remove the finished soup from the heat and let it brew under the lid for 15 minutes. Serve with sour cream.
6. Puree soup made from fresh champignons is no less popular. Peel and rinse 600 gr. fresh mushrooms, select 5 - 6 of the smallest and strongest ones, and finely chop the rest and place in a deep saucepan. Add 1 tbsp. a spoonful of butter, one diced carrot and one chopped onion. Mix everything, cover the pan with a lid and simmer the mushrooms over low heat for 30 minutes, then add one glass of water or broth, bring to a boil, cook for another 5 minutes, remove from heat and cool slightly. Place the stewed mushrooms and vegetables into a blender bowl and blend until smooth. In a saucepan in 2 tbsp. spoons of butter, fry 2 tbsp. spoons of flour, add 4 glasses of very hot milk and mix thoroughly. Then add mushroom puree, salt and pepper to taste, bring to a boil and simmer over low heat for 10 minutes. Separately, boil the reserved whole champignons, cool and cut into thin slices. Prepare lezon by mixing two raw yolks with a glass of cream. Season the finished soup with leison, pour into bowls and garnish with slices of boiled champignons.
7. It’s even easier to prepare the original puree soup from champignons and broccoli. 200 gr. Place fresh or frozen broccoli in a saucepan, add a liter of water, bring to a boil and cook until soft for 10 - 15 minutes. Place the broccoli in a blender bowl. Boil 200 grams in the remaining cabbage broth. champignons for 7 minutes. Transfer the mushrooms to the cabbage, add 30 softened butter, 200 ml. milk, ½ cup of broth left over from cooking mushrooms and broccoli, one clove of garlic, salt and white pepper to taste. Grind in a blender until smooth puree. Pour your soup into a saucepan and heat over low heat, without boiling, for 3 minutes. Before serving, add sour cream and chopped dill.
8. Rich thick champignon soup with cheese will delight you with its aroma and delicate taste. Boil two liters of water or broth in a deep saucepan, add four diced potatoes and cook for 15 minutes. Cut one carrot into small cubes, finely chop one onion. Fry onions and carrots in 2 tbsp. spoons of butter until golden brown. Then add 500 g to the vegetables. champignons, cut into thin strips, and simmer all together until the moisture has completely evaporated. Transfer the vegetables and mushrooms to a saucepan with potatoes and broth, add one Bay leaf, salt and black pepper to taste. Cook everything together for another 15 minutes. Add 100 g to the finished soup. grated soft cheese and 50 ml. dry white wine. Heat, without boiling, until the cheese is completely dissolved, stirring constantly. Before serving, add finely chopped parsley.
9. Champignon soup with bacon and white wine is incredibly aromatic and delicious. In a deep saucepan, heat 2 tbsp. tablespoons butter, add one finely chopped onion and fry, stirring frequently, for 4 minutes. Then add 1 tbsp. a spoonful of chopped parsley, 1 chopped garlic clove and 500 gr. champignons, cut into thin strips. Mix everything thoroughly and cook until the liquid has completely evaporated. As soon as the mushrooms are ready, add 150 gr. bacon, cut into small cubes, and fry for another 5 minutes, stirring often. Then add 100 ml. dry white wine, 350 ml. water, a pinch of nutmeg, salt and black pepper to taste. Bring to a boil and cook over medium heat for 15 minutes. At the very end of cooking, pour in 250 ml. cream, mix thoroughly and heat for a couple of minutes, without bringing to a boil.
10. On a hot summer day, you will be pleased with an exotic Thai cold soup made from champignons with ginger. 400 gr. Finely chop the champignons and fry in 2 tbsp. spoons of olive oil for 6 minutes. 250 ml. warm milk with 3 tbsp. spoons of coconut flakes, strain and bring to a boil. Add 40 gr. finely grated ginger, one chopped garlic clove and cook everything together for 7 minutes. Then add 500 ml. hot vegetable broth, stir thoroughly and remove from heat. Place the mushrooms in a blender bowl, pour in the broth, add 1 tbsp. spoon soy sauce, 1 tbsp. a spoonful of lime juice and a pinch of white pepper. Grind until smooth and cool in the refrigerator.
And on the pages of “Culinary Eden” you will always find new recipes that will definitely tell you how to prepare champignon soup.
Almost everyone likes mushroom soup. In addition to its unique taste, it has a seductive aroma. A hearty and at the same time low-calorie champignon soup can be prepared at any time of the year, since these mushrooms are available regardless of the season. There are many options for preparing it: with potatoes or cereals, in pots, with a creamy consistency. This first course will allow you to significantly diversify the menu, making your diet healthier and more balanced.
Cooking features
Making mushroom soup from champignons is not difficult, even if the recipe is not the simplest. Knowing a few points will eliminate mistakes and help solve the problem, even if your culinary experience is minimal.
- Not only fresh champignons are suitable for making soup, but also frozen and canned ones. Frozen in preliminary preparation dont need. You need to drain the liquid from a jar of canned mushrooms. If they are chopped, you don’t need to do anything else; whole champignons need to 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 claim that the most delicious and aromatic soup is made from young champignons with caps that have not yet opened.
- To make the champignon puree soup thicker, you can add potatoes, semolina or other grains ground into flour, but large quantities There is no point in adding such ingredients.
- The champignons are dipped into already boiling water and cooked for 5–10 minutes, depending on the size of the pieces and the presence pre-treatment. Frozen mushrooms take the longest to cook; canned champignons require the least amount of time to cook. It is enough to add fresh mushrooms to the soup 7–8 minutes before they are ready. If the champignons have been pre-fried, boiling them for a few minutes is enough. Often the cooking time for mushrooms is deliberately exceeded so that they release more flavor. There is no point in cooking the soup for more than 15 minutes after adding champignons to it.
- Cream, processed or cream cheese helps add a pleasant creamy taste to champignon soup. You can also use hard cheeses, but they must first be grated.
- Champignon crepe soup can be prepared without a blender. In this case, you will have to rub it through a sieve, armed with a spoon. This is a labor-intensive process, but the result is worth the effort.
- Champignon soup can be cooked not only with vegetable or mushroom broth, but with meat or chicken broth, it turns out no less tasty and aromatic.
Recipes for champignon soup can vary greatly, so there is no single technology for preparing this dish; you need to rely on the instructions in a specific recipe.
Champignon soup with potatoes and cheese
- 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 much as needed;
- salt, pepper - to taste.
Cooking method:
- Wash the mushrooms, dry them, cut them into small cubes.
- Peel and cut the onion into small cubes.
- Carrots and potatoes, after washing and peeling, cut into small bars or cubes.
- Boil water or broth, put potatoes and carrots in it.
- Heat the oil and fry the mushrooms in it for 5 minutes.
- In a separate pan, fry the onion until golden brown. Sprinkle it with flour, stir, and after a couple of minutes remove from heat.
- After the vegetables have cooked for 10–15 minutes, add mushrooms and onions to the soup and stir. Add salt and pepper to taste.
- Finely grate the cheese and add to the rest of the ingredients.
- Cook, stirring, until the cheese is completely dissolved, but at least 5 minutes.
- Finely chop the parsley. Throw into the soup.
- Remove the pan from the heat and let the soup simmer for 10 minutes.
A light and delicate soup with a soft creamy aftertaste and a seductive mushroom aroma will leave few people indifferent. If you are preparing it during fasting, you can change the recipe by omitting the cheese. Taste ready-made dish This will change, but will remain pleasant.
Cream soup of champignons with cheese and semolina
- 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.
Cooking method:
- Wash the mushrooms, dry them and cut them into large pieces, cutting each champignon into 4-8 pieces, depending on the size.
- Peel and wash the carrots and potatoes. Cut into medium sized cubes.
- Place processed cheeses for 20 minutes in freezer, so that it is easier to grind them on a grater.
- Boil water, add vegetables and mushrooms to it. After boiling, add salt and spices. Cook for 20 minutes.
- Temporarily remove the soup from the heat and puree it using an immersion blender.
- Return the soup to the stove. When it boils again, add semolina. Whisk the contents of the pan at this time to avoid the formation of lumps. If they do appear, the soup must be stirred again with a blender.
- After boiling the soup for 3-4 minutes after adding semolina, add cheese to it, after chopping it on a grater with large holes.
- Cook until the soup reaches a smooth consistency.
Creamy champignon soup is not only suitable for a family dinner; it can be offered to guests, and they will almost certainly be pleased with such a treat.
Creamy champignon soup
- 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.
Cooking method:
- Wash and peel the potatoes. Cut into large pieces. Fill with water and let it cook. When the water boils, add salt. Cook until the potatoes are done.
- Wash the mushrooms. Dry and cut into slices.
- 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 has almost completely evaporated from the pan.
- Transfer the mushrooms fried with onions to the potatoes, pour in the cream, beat with a blender, while chopping the ingredients.
- Return the soup to the heat and, stirring, bring it to a boil.
It is recommended to serve champignon cream soup prepared according to this recipe with wheat croutons. You can make them yourself by drying the bread in the oven, or buy them ready-made. When buying crackers in a store, preference should be given to those that have the aroma of mushrooms, sour cream, and herbs.
Champignon soup with barley and kvass
- 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.
Cooking method:
- Wash the potatoes, peel them, cut them into large cubes.
- Scrape the carrots and cut into slices.
- Boil pearl barley until half cooked.
- Cut the onion into small pieces of any shape, fry in butter until soft. Add flour, stir.
- Boil water, put onion in it, cook for 5 minutes, strain.
- Place the onion broth on the stove, add potatoes and carrots. Bring to a boil over medium heat. Add salt, pepper, reduce heat.
- After 10 minutes, add pearl barley and sliced champignons. Continue cooking for another 10 minutes.
- Pour in the kvass and wait until the soup boils again. Boil for 2-3 minutes.
Before serving, the soup should be seasoned with sour cream. Despite the non-standard nature of the recipe, the taste of the soup will not be exotic. Unusual notes of kvass will harmoniously highlight the taste and aroma of mushrooms.
Champignon soup with rice in pots
- 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.
Cooking method:
- 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.
Soup with champignons and chicken in a slow cooker
- champignons – 150 g;
- fillet chicken breast– 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.
Cooking method:
- Wash the chicken breast, cut into strips, sprinkle with spices.
- Cut the potatoes into small cubes, carrots into slices.
- After washing and drying the mushrooms, cut into slices.
- Turn on the multicooker by selecting the “Frying” or “Baking” program.
- Place butter and chicken in a multicooker bowl. Fry for 10 minutes.
- Salt, add mushrooms and carrots. Continue cooking for 10 minutes in the same mode.
- Add potatoes, pour in water. Change the program by selecting the "Soup" mode or similar.
- After 15 minutes, add vermicelli and 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 given recipe.
Champignon soup is prepared quickly and easily; it does not require hard-to-find products. The dish turns out to be nourishing, tasty, and has a characteristic mushroom dishes aroma.
Soup with champignons– a great option for those who love mushrooms, but don’t go into the forest to pick them. This soup is prepared quite quickly: it takes about an hour to cook a large pan (4 liters).
Any mushroom soup, including this one, can (we would even say, should) be cooked without meat, that is, not on meat broth, but on water, since mushrooms themselves are a fairly high-calorie product, not inferior in protein content and nutritional value to meat.
Need to:
- Fresh champignons – 700-800 grams
- Potatoes – 5-6 large potatoes
- Onion – 1 onion
- Carrots – 1 large or 2 small
- Peppercorns – 5-8 peas
- Ground black pepper
- Bay leaf – 1-2 leaves
- Salt - approximately 0.5 level tablespoon in a pan and a third of a teaspoon in a frying pan
- Butter – about 40 grams
- Parsley and celery (can be dried) - optional, if dried - 1-2 teaspoons, fresh - about 30-40 grams
- Sour cream
We indicated the amount of ingredients per 4-liter pan; if you need to cook less, reduce the amount of ingredients accordingly.
Preparation:
Pour cold water into the pan to about half the volume, and place the pan on the stove at the maximum heat level. While the water is heating up, you need to wash the champignons and cut them into small pieces (we focus on the size of 1-2 cubic centimeters).
Place the chopped champignons in a bowl and set aside for a while.
Finely chop the onion, melt the butter in a hot deep frying pan (in a saucepan) and fry the onion in it until golden brown.
When the onion turns golden, pour the chopped champignons into the frying pan, mix them with the onion, add salt (about a third of a teaspoon of salt) and lightly pepper, mix everything again.
The champignons will “give up” the water quite quickly. When the water in the pan boils, reduce the heat to medium and fry the mushrooms in own juice", stirring periodically (every 3-5 minutes). Do not cover the pan with a lid, let the water evaporate. Fry until all the water from the pan has evaporated and the mushrooms, which have lost much in volume, stop “floating”. Usually this process takes 20-25 minutes.
In the meantime, peel the potatoes and cut them into small cubes, peel and finely chop the carrots (or grate the carrots on a coarse grater, you can use it). When the water in the pan boils, add 0.5 tablespoons of salt, add potatoes and carrots, add peppercorns and bay leaves, bring everything to a boil again and look at the clock - time 20 minutes. If the mushrooms in the frying pan reach the desired state earlier, simply turn off the heat under the frying pan. Just in case, we put the kettle on - we may need to add boiling water to the pan.
When the allotted 20 minutes have passed, transfer the champignons from the frying pan to the pan, add boiling water if necessary - so that the pan is full, try to see if there is enough salt. Add parsley and celery if desired. Mix everything, bring to a boil and cook (without closing the lid, but reducing the heat) for another 10 minutes. That's it, ready. Pour into plates, add a tablespoon of sour cream to each plate and serve.
Champignons, unlike seasonal mushrooms growing in forests, can be purchased at any time of the year. These foods are great for both everyday and holiday dishes. 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 delicious, aromatic and satisfying mushroom soup from champignons with detailed description process.
Mushrooms such as champignons are often recommended by doctors to be added 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, you can use, in addition to champignons, 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, you should prepare the mushrooms for storage. You can put them in an airtight Plastic container or a 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. Let's start with the recipe. regular soup from mushrooms.
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. Mushrooms are better with sharp knife chop into thin slices. 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, 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 at minimum costs 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 on vegetable oil Sauté the onion 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 the right image life and people who strive to diversify 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.
Mushrooms, especially those grown in greenhouse conditions, is a popular product. IN in various forms they can be added to first courses, salads and appetizers. Fragrant soup made from fresh champignons – perfect option for a hearty lunch. They cook quickly, and the dish turns out incredibly tasty - this is the main advantage of this product.
Secrets of cooking champignons
Before we look at the most popular recipes for mushroom first courses, let's find out the main question: “How long to cook fresh champignons for soup?”
By the way, novice cooks should know that not only fresh mushrooms are added to the soup. You can diversify the taste of the first course with the help of frozen, fried and pickled champignons. In each case, the taste of the dish will be universal and will conquer your stomachs and hearts from the first spoon.
How long should you cook mushrooms? Like two and two, remember the following rules:
- Cook fresh champignons for 5-7 minutes until fully cooked;
- frozen product – about half an hour;
- pre-fried champignons – 15 minutes;
- pickled mushrooms – 2-3 minutes.
Mushroom melody of the first course
Mushroom soup is a universal first course. It turns out incredibly tasty, tender and satisfying. This soup will warm you up even on the coldest winter day. How to make soup from fresh champignons? First you need to buy mushrooms and cook broth based on them.
On a note! The remaining mushroom broth can be poured into molds and frozen. Mushroom ice cubes are added to sauces, soups or main courses.
Compound:
- 0.2 kg of fresh champignons;
- 5 pieces. potato tubers;
- 1 carrot;
- 1 onion;
- 1 processed cheese;
- a bunch of greenery;
- salt and seasonings to taste;
- 2 pcs. laurel leaves;
- refined sunflower oil;
- 4-5 pcs. peppercorns.
Preparation:
Advice! It is better to add salt to the soup at the very end after adding the melted cheese.
The most delicate puree soup
Mushroom soup made from fresh champignons in the form of puree – favorite dish many of us. Cream or natural yogurt without dyes or flavorings will add an exquisite taste to the soup. Don't skimp on seasonings and spices. Dried garlic, a mixture of peppers, and coriander will give the dish a piquant taste and an unforgettable aroma.
Advice! If you don't have time to make broth, take a pre-made mushroom flavored cube and dissolve it in water.
Compound:
- 0.5 kg of fresh champignons;
- 100 g butter;
- 2 tbsp. l. sifted wheat flour;
- 0.6 l mushroom broth;
- 0.2 l cream;
- salt to taste;
- ¼ tsp. ground coriander;
- seasonings, spices and herbs to taste.
Preparation:
On a note! If you use a mushroom cube, then it needs to be dissolved in warm water.
Advice! You can thoroughly clean the mushroom caps with a soft brush or sponge.
Light mushroom soup
Mushroom soup cooked on... chicken broth. To cook the broth, use a soup set, ham or thigh. A less fatty broth will be obtained from chicken breast.
Compound:
- 300 g chicken meat;
- 0.1 l cream;
- 1-2 pcs. garlic cloves;
- 200 g fresh champignons;
- 1 onion;
- a couple of slices of bread;
- 3 liters of water;
- salt and spices - to taste.
Preparation:
Advice! If you are using a ham, thigh or drumstick, the skin can first be seared over the burner. Thanks to this trick, the soup will acquire an exquisite taste.
- Defrost the chicken meat, rinse thoroughly and place in a thick-walled bowl.
- Pour water over the poultry meat and cook the broth after boiling for about 25 minutes.
- Let's check the readiness of the meat.
- Place the boiled poultry meat on a plate, cool and separate it into fibers.
- We wash fresh champignons and chop them into plates.
- Peel the onion and cut into small cubes.
- Fry the mushrooms and onions in refined sunflower oil.
- Peel the garlic cloves and cut into thin slices.
- Place fried mushrooms with onions, garlic cloves, and chicken into a saucepan with broth.
- Add cream.
- While the soup is cooking, we will cut the bread pieces into cubes, place them on a baking sheet and put them in the oven.
- Dry the bread for 10-15 minutes.
- Serve the soup with croutons.
Advice! The cream should be poured in a thin stream, constantly stirring the broth. This rule must be followed in order to milk product didn't curl up.