Mushroom soup is one of the most popular first courses. Fragrant, affordable, and hassle-free. There are a huge number of options for its preparation, and today we will tell you 8 of the most delicious recipes for champignon mushroom soup!
1. Soup with champignons and chicken
Wonderful soup with a pronounced creamy taste and hints of rosemary.
You will need: 1 l chicken broth, 300 g fresh champignons, 350 g chicken thigh fillets, 130 g onions, 200 g carrots, 250 ml cream (10%), 2 tbsp. l. sifted flour, 50 g butter, 2 tbsp. l. odorless vegetable oil, 3 cloves of garlic, 0.5 tsp. thyme, 1 bay leaf, 1 rosemary sprig, salt and ground black pepper.
Cooking:
1. To begin with, fry the chicken meat until golden brown in a saucepan with a thick bottom, in which you will cook the soup, then transfer the chicken to a separate plate.
2. Put a piece of butter in a saucepan, fry onion, carrot and thinly sliced mushrooms on it, sprinkle with flour, dilute with 1 cup of broth.
3. Put the meat into the boiling mixture, season with spices, salt and pour in the remaining broth.
4. While stirring vigorously, pour in the cream, and when it boils, remove the rosemary and bay leaf.
5. Pour into bowls and serve hot, if desired, you can sprinkle the soup with finely chopped garlic, herbs and mushroom seasoning.
2. Mushroom soup with champignons and beans
This dish can be prepared during fasting or periods of fasting days when it is necessary to give up meat. Thanks to beans and mushrooms, the soup turns out to be hearty and relieves hunger for a long time.
You will need: 0.5 kg of mushrooms, 1 can of canned beans, 5 potatoes, 1 carrot and onion, 3 liters of purified water, bay leaf, sea salt, herbs and spices.
Cooking:
1. Cut the potatoes into cubes, cook until half cooked in boiling water, pour in the fried onions and carrots, cooked in vegetable or butter.
2. Fry the sliced mushrooms in oil until lightly browned, then send them to the soup together with the beans (drain the brine into a separate cup).
3. Season the dish with spices. You can add greens immediately to the soup, but it is better to pour dill, parsley or cilantro directly into the plates when serving.
3. Mushroom cream soup from champignons
Very tasty soup with a delicate creamy texture. Refinement is given to it by cream and croutons from white bread.
You will need: 350 g of fresh mushrooms with brown caps, 4 potatoes, 1 onion, 150 ml of cream (20%), 200 g of fresh white bread, 0.5 bunch of fresh herbs, 1 clove of garlic.
Cooking:
1. Fry coarsely chopped mushrooms and onions in oil, an appetizing golden crust should form on them.
2. Boil the potatoes until cooked, before turning off the salt cooker. Transfer the potato pieces to the fried mushrooms with onions and puree with a blender, gradually pouring in the cream, achieving the desired consistency.
3. Rub the slices of bread with garlic, cut into cubes and fry in a pan. Pour a handful of croutons into each bowl of cream soup, add herbs and serve.
4. Mushroom soup with pasta
For this recipe, choose durum wheat pasta so that it doesn’t overcook.
You will need: 2.5 liters of water or broth, 4 potatoes, 350 g of mushrooms, 1 onion, a handful of pasta, 1 parsley root, fresh herbs, bay leaf, spices.
Cooking:
1. First, pour the potatoes cut into thin sticks into boiling water, add the parsley root, peeled and washed.
2. Prepare a roast from onions and mushrooms, pour into a saucepan with potatoes cooked until half cooked, salt the soup, add spices, pour pasta.
3. A minute before readiness, remove the bay leaf from the pan, add chopped greens, cover with a lid and immediately turn off the stove.
5. Mushroom soup with cheese
Thick and rich, but at the same time light and very fragrant dish is perfect as a hot lunch.
You will need: 2 liters of water, 400 g of mushrooms, 400 g of soft processed cheese, 4 potatoes, 1 white onion, herbs and spices.
Cooking:
1. Pour a little oil into a deep thick-walled pan, fry the chopped onion and sliced \u200b\u200bmushrooms on it until golden brown, pour the indicated amount of water.
2. Add the potatoes cut into cubes into the boiling liquid, and 10 minutes after boiling, melted cheese. When the soup becomes homogeneous, all the pieces of cheese are completely dissolved, remove from heat.
3. Serve hot, sprinkled with a pinch of fresh herbs. You can also add a handful of crackers or chopped olives.
6. Buckwheat soup with champignons
One of the simplest and most popular mushroom soups among the people. The dish, even for novice housewives, always turns out to be very appetizing!
You will need: 2 liters of water or broth, 4 potatoes, 1 onion, 0.5 carrots, 350 g of mushrooms, 150 g of buckwheat, 1 clove of garlic, salt, spices and herbs.
Cooking:
1. Fry the washed and dried buckwheat in a dry frying pan, at this time bring the water to a boil in a saucepan in which you will cook the soup.
2. Boil potatoes cut into small slices until half cooked, add fragrant fried cereals.
3. Grind mushrooms, onions and carrots, cook them in butter or vegetable oil, salt and pepper to taste and transfer to a saucepan with potatoes and buckwheat. Add garlic and herbs to soup.
7. Milk soup with champignons
An original recipe for milk soup with mushrooms and garlic for those who like to try something unusual!
You will need: 1.2 l of vegetable broth or water, 500 g of fresh mushrooms, 450 ml of milk, 3-4 potatoes, 1 small carrot, 1 onion, 2 cloves of garlic, butter, herbs.
Cooking:
1. Boil vegetable broth on the stove, and if there is no broth, then add vegetable seasoning and spices to the water. Boil potatoes in fragrant liquid.
2. At this time, fry onions and carrots in a pan, add mushrooms, the moisture should completely evaporate, and the mushroom pieces should be browned properly. Immediately transfer the fry to the pot with the potatoes.
3. Pour milk into the soup, season with your favorite spices to taste, add chopped garlic, let the dish brew under the lid for about 15 minutes.
8. Mushroom soup with champignons and pork
Pieces of pork will make the soup more satisfying and nutritious, and mushrooms will give it a taste and appetizing aroma.
You will need: 3 liters of water, 700 g of pork pulp, 400 g of mushrooms, 2 onions and carrots each, 4 bell peppers (different colors), 5 potatoes, spices (bay leaf, thyme, Italian herbs, black pepper and salt), herbs, 2 Art. l. butter, 5-6 tbsp. l. odorless vegetable oil.
Cooking:
1. Fry onion half rings in vegetable oil until golden brown, add butter and pour in pieces of meat, stew under the lid for half an hour. Throw in grated or chopped carrots.
2. Add pepper to vegetables and meat, and after five minutes add mushrooms, it is better to cut them into slices or slices.
3. After 15 minutes, pour in water and add potatoes, season with spices. Cook the soup for 20 minutes on the smallest fire, then let it brew for about half an hour. Pour into plates, sprinkle with herbs and call the family to the table.