Potato mushroom soup made from champignons. Mushroom soup made from champignons with potatoes, carrots and onions. Soup with champignons and buckwheat

Mushroom soups, easy to make and usually not containing unavailable ingredients, are nevertheless remarkably tasty and are rightfully considered light and at the same time satisfying.

To enhance this last property, they are almost certainly prepared by adding potatoes.

Well, if you choose a variety of mushrooms, then champignons are probably the leader in terms of availability.

Mushrooms produced on an industrial scale can be purchased at any season, and the prices, again, are quite reasonable.

These two components, plus a simple, most often lean, broth, and a flavorful, hearty soup are ready, but the time and effort spent is nothing at all.

Champignon soup with potatoes - general principles of preparation

Champignon soup with potatoes can be cooked not only from fresh or frozen mushrooms, which are now available at any time of the year. For first courses, you can use mushrooms either marinated or preserved in their own juice.

Champignons are a universal ingredient and are always interchangeable, that is, if necessary, fresh ones can be replaced with frozen ones, canned ones - poached in their own juice or pickled, purchased or home-made.

When choosing fresh mushrooms, buy young champignons that have not yet fully opened. These are the mushrooms that are best suited for soups, especially if you want to cut them into slices. By slicing along the mushroom, you will get a thin piece, the cut of which has both a stem and a cap.

For liquid first courses of champignons, it is preferable to take medium-boiled potatoes, and for cream soup, on the contrary, very well-boiled ones.

When preparing champignon and potato soups, vegetables and cereals, usually pearl barley, are added to the main ingredients (mushrooms and potatoes). If you don’t like pearl barley, replace it with rice or millet.

Vegetables and mushrooms are cut into pieces of approximately the same size and dipped only in boiling liquid (decoction or broth). Mushrooms are added at the end of cooking, along with sautéed root vegetables; sliced ​​champignons are often fried with chopped vegetables.

Champignon soups with potatoes are cooked not only using mushroom or vegetable broths. Cooked in meat or chicken broth, this first dish will be more nutritious.

In order for the soups to have a delicate milky taste, cream, grated hard cheeses or processed cream cheese are added to them.

When serving, it is often sprinkled with herbs; this applies to vegetable soups made from champignons with potatoes.

Fresh champignon soup with potatoes

Ingredients for one and a half liters of water:

Young fresh champignons - 300 grams;

Two heads of white salad onions;

A small bunch of garden parsley;

Hard “Dutch” cheese - 100 grams.

1. Without removing the skin from the caps, wash the champignons well and chop them not very coarsely. Lightly fry the mushrooms in vegetable oil.

2. Fry the chopped onion separately in oil until amber in color, then add flour and, stirring constantly, continue frying for another 2 minutes.

3. Place potatoes, cut into centimeter cubes, along with carrots, cut into strips, into boiling water.

4. Add onions and champignons fried with flour to the broth with almost ready-made vegetables. Dip the Dutch cheese, grated into fine shavings.

5. Lightly season the soup with fine salt, add ground black pepper to your taste and continue cooking on low, about a quarter of an hour, until fully cooked.

6. Half a minute before turning off, add parsley leaves cut into small pieces into the soup, taking literally a few of its branches.

Champignon soup with potatoes and chicken

Ingredients for 700 ml of water:

300 grams of white meat chicken, breast;

100 grams of asparagus;

Three small potatoes;

Potato starch - 2 tablespoons, full;

Canned sweet corn - 100 grams;

Twelve medium-sized young champignons;

A teaspoon of quality sesame oil;

Green onions - 3 feathers.

1. Wash the chicken breast thoroughly before cooking. Pour the entire volume of liquid needed to prepare the soup into the pan with chicken meat and let it boil quickly. Remove the foam (varnish) and continue cooking at a minimum boil until the meat is completely cooked, 30 minutes.

2. Fifteen minutes after boiling, add the potatoes cut into small cubes.

3. Remove the finished breast from the broth, cut into large slices or small pieces and put back.

4. Add mushrooms cut into small pieces into boiling chicken broth and cook for 12 minutes or until the potatoes are completely softened.

5. Pour starch diluted in 1/4 cup of boiled, cooled water and continue cooking, stirring gently until the broth noticeably thickens.

6. Reduce heat, add small pieces of asparagus and cook over low heat. Add table salt in small pinches, adjust the taste of the soup to your liking, and add a little ground black pepper.

7. Wash and dry the green onions, chop and add them along with sesame oil to the soup already poured into bowls.

“Mushroom pearl barley soup” of champignons with potatoes

Ingredients for 1.8 liters of purified water:

Canned champignons (poached in their own juice) - 350 grams;

Pearl barley - 50 grams;

Two small parsley roots;

Sweet onions - 2 heads;

50 gr. sweet cream butter, “Peasant”;

100 ml sour cream 20% fat;

Two large spoons of bread flour, white;

400 ml of kvass (beet), can be replaced with wheat;

1. Chop the onion, parsley root, and carrots into medium-sized thin strips and fry just a little in oil. Add flour, dried until slightly discolored in a dry frying pan, mix thoroughly and transfer to a pan of boiling water, boil for three minutes and strain on a fine sieve.

2. Dip potatoes, cut into large (3x3 cm) cubes, into the strained boiling vegetable broth, quickly boil everything and, reducing the heat to low, continue cooking.

3. After a quarter of an hour, add the cereal, boiled in a separate bowl until half cooked, and the mushrooms from the jar, chopped into small pieces, along with the marinade. Pour in the kvass, salt and pepper, adding a small pinch of ground pepper to the broth, and bring the mushroom soup with champignons and potatoes until ready.

Creamy champignon soup with potatoes

Ingredients for 1 liter. liquids (water, decoction, broth):

Half a kilo of frozen, chopped champignons;

Three potatoes, medium;

100 ml low-fat, 10% cream;

Processed cheese with mushrooms - 50 grams;

72% natural butter.

1. Fry thawed chopped mushrooms until golden brown in a frying pan in melted butter. Set aside a third of them, and place the remaining ones in a saucepan with the boiling potatoes, chopped into small cubes. Cook, uncovered, over low heat for seven minutes.

2. When the potatoes are well cooked and soft, beat the contents of the pan with a blender until you obtain a homogeneous puree.

3. Pour the cream into the puree, slowly, stir thoroughly and place the pan with the soup back on the stove, turned on to the lowest heat. Add the processed cheese and, constantly stirring carefully, cook the cream soup for another 8 minutes.

4. Place the mushrooms set aside after frying in a heap in the center of the plates with the soup poured.

Vegetable soup from champignons with potatoes

Ingredients per 1.5 liters:

150 grams of champignons, marinated;

400 grams of pork, ribs;

Three small potatoes;

One medium onion;

Half a small head of cabbage - “white cabbage”;

2 tbsp. l. flour, wheat;

50 grams of tomato puree;

50 grams of dried prunes, pitted;

1. Wash the pork ribs under the tap, scrape off heavily soiled areas with a knife, and if necessary, chop them into small pieces. Fill with water and cook a not very fatty broth, removing excess fat along with the foam during the cooking process.

2. Chopped pork ribs can be removed from the finished broth, the meat removed from them and returned or left in its original form without removing the pulp from the bones.

3. Fry the finely chopped onion in fat or vegetable oil until transparent. Add coarsely grated carrots to the onions and fry together for five minutes. In a separate frying pan, without fat, lightly fry the flour and tomato paste.

4. Place diced beets and potatoes in boiling meat broth, boil for a quarter of an hour and add carrots sautéed with onions, and after another 10 minutes. Dissolve flour fried with tomatoes in the soup.

5. Add washed, thinly sliced ​​prunes along with pickled champignons and cook the vegetable soup until tender.

6. No earlier than five minutes before the end, add bay leaf and a small leaf to the soup, add fine salt to taste and pepper if necessary.

Champignon soup with potatoes - tricks and useful tips

Place pickled mushrooms in the soup only after all the vegetables are fully cooked, otherwise the acid they contain will prevent the vegetables from boiling well and they will remain hard.

Soup to which cream and processed cheese have been added cannot be boiled, and therefore, when cooking, be sure to ensure that it does not boil.

Chopped frozen champignons do not need to be thawed; they can be added frozen.

We can also replace processed cheese with almost any hard cheese with a high fat content, if it is grated on a fine grater before adding it. Please note that the cheese should only be natural, easily melted under high temperature.

Champignons have always been considered the most delicious and aromatic mushrooms that are easy to cook. You can prepare a lot of dishes from these mushrooms, but soups are especially popular among connoisseurs of champignons.

In addition to the fact that mushrooms easily release their flavor into the broth, they also retain their usefulness in soups.

Champignons contain biologically active substances and amino acids. In addition, they are a dietary product. After all, 100 g of these mushrooms contain 25 kcal. But, nevertheless, champignons are considered nourishing mushrooms due to their fiber and proteins.

Champignon soups are prepared not only with ordinary water, but also with vegetable, meat and chicken broths. These mushrooms are also used to prepare a puree soup, which is boiled in milk, sour cream or cream.

Mushroom champignon soup - general principles of preparation

Before cooking, do not wash the mushrooms too thoroughly, otherwise the soup will be less flavorful.

Cut the mushrooms into layers so that they look beautiful in the soup.

Add potatoes to the soup if desired.

If you are preparing soup from dried mushrooms, soak them in water for two hours in advance. Do not pour out the resulting broth, but add it to the soup.

If desired, add shrimp, spinach and beans to mushroom soups.

Mushroom champignon soup - classic recipe

390 g champignons;

Two potatoes;

A clove of young garlic;

A liter of full-fat chicken broth;

Two tablespoons of refined sunflower oil;

Dried herbs.

1. Place the mushrooms in a colander and rinse, let the water drain. Cut clean mushrooms into layers, cutting off all dark spots.

2. Peel the potatoes, removing the eyes from the root vegetables. Wash them and cut them into cubes.

3. Peel the onion and garlic and chop finely. Mix garlic with required amount of salt.

4. Add refined sunflower oil to a hot frying pan and fry the chopped onion in it. Then add the mushrooms and fry for eight minutes. Then mix mushrooms and onions with garlic dressing.

5. Boil the prepared chicken broth and dip the potatoes and fried mushrooms into 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 while it is still hot, along with half a boiled egg.

Champignon and carrot soup

510 g mushrooms;

2 potatoes;

Two handfuls of horns;

One onion;

One large carrot;

Vegetable oil;

Dill and parsley (one branch each).

1. Rinse fresh champignons under running water to remove sand. If there are dark spots, cut them off.

2. Cut the mushrooms as desired.

3. Place the champignons in a saucepan, add salt and pour some water. Cook for 9 minutes. Place the finished mushrooms in a colander.

4. Cut off the growths from the potatoes and peel them with a special knife. Cut the root vegetable into small cubes.

5. Rinse the carrots and peel them. Then grind using a grater.

6. Chop the peeled onion into cubes.

7. Rinse and shake off fresh dill and parsley. Chop the greens with a sharp kitchen knife.

8. Dip the potatoes into the broth that remains from the mushrooms and cook for several minutes.

9. While the potatoes are boiling, prepare the frying. Place the carrots and onions in a frying pan heated with oil and fry for 4 minutes. Next, add the boiled champignons to the pan and simmer for 6 minutes.

10. Place the finished roast into the broth along with pepper and herbs. Add more salt to the soup if necessary.

11. Bring the broth to a boil and add the cones. Cook until all ingredients are ready.

12. Infuse the finished soup with the lid closed for 13 minutes.

13. Serve the champignon and carrot soup as a main course, adding sour cream.

Mushroom champignon soup in a slow cooker

280 g champignons;

One carrot and onion;

Four potatoes;

Refined oil;

Two feathers of green onions.

1. Rinse the mushrooms under warm water and place on a cutting board.

2. Clean the mushrooms from rough areas.

3. Peel the carrots and onions, rinse with water, transfer to a cutting board and chop as desired.

4. Peel the potatoes using a vegetable peeler and rinse under water. Transfer the vegetable to a cutting board and cut into strips.

5. Wash the parsley and chop finely with a knife.

6. Rinse the green onions and chop into slices.

7. Pour a little vegetable oil into the multicooker pan and set the “Fry” mode. Place sliced ​​mushrooms into a preheated bowl and cook for 11 minutes.

8. A little later, add the onion to the champignons and fry for a few more minutes. Then place the carrots in the multicooker bowl and cook all the ingredients until golden brown.

9. Then place the potatoes in the technique and fill with water so as to cover all the ingredients.

10. Close the lid of the appliance 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 sit for another 9 minutes.

12. Serve the dish with pieces of black bread.

Mushroom soup with vermicelli and champignons

325 g champignons;

Two carrots;

A glass of spider web noodles;

Sunflower oil;

2.5 liters of purified water.

1. Peel the carrots and rinse with warm water. Cut the vegetable into flowers. To do this, make several grooves along the carrots and cut them into circles.

2. Remove the husks from the onion and cut off unnecessary ends. Cut the vegetable into cubes. The smaller they are, the better.

3. Cut off any dark spots from the champignons and wash the mushrooms. Cut the component into slices.

4. Turn the stove on to medium heat and heat the oil in a frying pan. Place the mushrooms there and fry for 12 minutes. Transfer the finished ingredient to a separate plate.

5. Add oil to the same pan again. Fry the onion and carrots until tender.

6. Bring the water to a boil in a saucepan and add all the fried ingredients there.

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 noodles are steamed.

9. Serve the hot soup, garnishing it with fresh herbs and a spoonful of mayonnaise.

Mushroom soup with champignons and chicken

One chicken breast;

330 g champignons;

One onion and carrot;

Five potatoes;

Bay leaf;

Ground pepper;

Two liters of water;

Vegetable oil.

1. Take fresh chicken fillet and rinse it. Dry it with a towel and place it on a cutting board. Remove any excess skin and excess fat from the breast.

2. Place the chicken in a saucepan, add water and salt. Bring the broth to a boil and remove any foam that forms. Reduce heat and cook for half an hour.

3. Using another knife, peel the onions, potatoes and carrots. Remove the roots from the mushrooms. Rinse all these products.

4. Cut the potatoes into slices. Chop the onion into quarters. Chop the carrots into long strips.

5. Divide each champignon into five parts. Finely chop the greens.

6. Pour some vegetable oil into the frying pan, heat it and add the onion to it. Fry until translucent and add champignons. Cook everything together for another 17 minutes.

7. Using a slotted spoon, remove the finished chicken from the broth and cool. Instead, place the potatoes in the pan and cook until tender.

8. Cut the cooled chicken into any shape and add to the potatoes.

9. After a few minutes, add carrots and champignons fried with onions.

10. Season the soup with pepper, bay leaf and salt. Cook for a quarter of an hour.

11. Add any greens to the finished soup and leave for three minutes.

12. Serve the soup with pickles, vegetable salads and croutons.

Mushroom soup with champignons

185 g champignons;

Salt;

One leek;

Three stalks of celery;

One onion;

65 g butter;

Three spoons of sifted flour;

370 ml cream 15% fat;

One Maggi chicken cube

550 ml water.

1. Peel the onions. Cut off the roots of the leek. Wash everything together with the celery and dry it.

2. Trim off the excess from the champignons and rinse.

3. Place all ingredients one by one on a cutting board and chop. Mushrooms - in layers, the rest is all in cubes.

4. Place butter in a saucepan and melt. Then throw in the onion cubes and simmer until transparent.

5. Add celery, mushrooms and leeks to the prepared onions. Simmer for 6 minutes.

6. Mash the Maggi cube in a separate plate and add it to the pan.

7. After a couple of minutes, add 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 for no more than half an hour.

9. Cool the finished soup by half and pour into a blender bowl. Mix 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 by pouring it into plates and garnishing with white bread crumbs.

Mushroom champignon soup with cheese

425 g portobello mushrooms;

25 g butter;

Half a spoon of nutmeg;

Two processed cheeses;

45 ml cream;

Two liters of water.

1. Rinse the mushrooms and place on a board. Separate their caps from their legs.

2. Remove any excess from the onion and cut it into slices.

3. Place the champignon legs in a saucepan and cover with running water. As soon as the water begins to boil, add salt and cook over low heat for forty minutes.

4. Strain the prepared broth, and after cutting the legs, put them back into it.

5. In a frying pan, fry the chopped mushroom caps in butter. A little later, add the onion and cook everything together for another 16 minutes. Place a small part of the roast in a separate bowl, and transfer the rest to the pan with the legs. Cook for 15 minutes.

6. Add cream to the pan and simmer the soup with it for a couple more minutes.

7. Turn the resulting mass into puree. You can do this with a blender.

8. Place the pan on the heat again. Add salt, reserved mushrooms, pepper, chopped processed cheese and nutmeg.

9. Cook the soup until the cheese dissolves.

10. Serve the finished lunch, garnished with sprigs of any greenery.

11. Also, for beauty, place onion circles in bowls with soup.

Mushroom soup with champignons and buckwheat

Four large champignons;

Three handfuls of buckwheat;

Two potato tubers;

Vegetable oil;

1. Finely chop the onion and garlic and fry them in oil.

2. Cut the carrots into half circles and add them to the garlic and onions.

3. Place the washed and chopped champignons there.

4. Rinse the tomato and peel off the skin. Then grate it and add to the vegetables.

5. Add hot water to the vegetable mixture and bring the soup to a boil. Next, add the potatoes and seasonings to the broth. Cook vegetables and mushrooms for 20 minutes.

6. Sort the buckwheat, rinse and add to the soup. Cook until the buckwheat is ready.

7. Ladle the soup and add the canned corn to the bowls.

8. Serve buckwheat soup with bread.

The soup made with chicken broth is much richer than with water.

Instead of sunflower oil, use butter if desired.

If you add regular processed cheese to the soup, it will turn out much more appetizing.

Add any dried herbs and spices to soups that are suitable for mushroom dishes.

Do not overcook the soup to prevent the mushrooms from becoming tough.

Calories: Not specified
Cooking time: Not indicated

Champignons, unlike wild mushrooms, do not have a strong taste or aroma. But they do not require pre-processing, cleaning or cooking. In addition, you can buy such mushrooms in almost any grocery store all year round. And the mushroom soup made from champignons, the recipe with a photo of the preparation of which I suggest you study now, turns out to be very tasty, satisfying, aromatic and nutritious. This first dish can also be prepared during Lent, if you exclude chicken from the list of ingredients and cook vegetable broth.

Ingredients (for a 3-liter saucepan):

- chicken on the bone – 300 g;
- clean water – 2 l;
- champignon mushrooms – 300-400 g;
- potatoes – 200 g;
- carrots – 2 pcs. medium size;
- onions – 2 pcs. medium size;
- vegetable oil – for frying vegetables and mushrooms;
- fresh herbs - a small bunch;
- garlic – 2-3 cloves;
- salt - 1 tbsp. l. (taste);
- ground black pepper - to taste.

Recipe with photos step by step:

1. Cook the broth. For a lean version of the soup, do not use chicken. For an everyday option, you can take both poultry and meat on the bone. Rinse it thoroughly and fill it with cold water. Also put one whole onion and carrot into the pan, after peeling them. Cook the broth after boiling over low heat for 1-1.5 hours, depending on the type and quality of meat or chicken. You can also add spices during cooking - bay leaf, allspice or black pepper, etc. Remove the chicken from the finished broth, cool it a little and separate the meat from the bones. No bones are needed, and cut the meat into small pieces or divide it into fibers. Also remove and discard boiled vegetables; they are no longer involved in the preparation of the soup.




2. Peel the potatoes and cut into small cubes or cubes.




3. Add the potatoes to the broth and place the pan back on the stove. Cook the potatoes over medium heat after boiling for 7 minutes.




4. During this time, peel and cut the carrots into strips. It can be additionally fried in vegetable oil or added raw to soup.






5. I added raw.

By the way, we also recommend preparing it for lovers of original tastes; it turns out very satisfying.

6. Also peel and chop the remaining onion.




7. Sauté it in a small amount of vegetable oil.




8. While the onions are fried and the potatoes and carrots are boiling, take care of the main ingredient of the mushroom soup - champignons. If there are no soil residues on the mushrooms, quickly rinse them under running water. If the champignons are very dirty, it is better to clean them. Then cut them into slices.






9. Add to the fried onions and stir.




10. Fry until golden brown. At the end, add chopped garlic, a little salt and pepper.




11. Add the fried mushrooms to the almost finished carrots and potatoes, and also add the chopped meat. Wash and chop the greens. Add to soup at the very end of cooking. Don't forget to season the dish with salt and spices.




Serve the soup hot. Here is a simple photo recipe for mushroom soup made from champignons; if desired, you can also add grated boiled egg or processed cheese to it.

We also invite you to see how to cook deliciously, published on our website, which have been repeatedly tested by our chefs and users. It won't taste good!

Bon appetit!

Both adults and children love this aromatic and so attractively tasty champignon soup. 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. The healing power of champignons is also well known, as they 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 the huge number of a wide variety of delicious dishes made from champignons, soups stand out. 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 herbs are added to champignons, helping the soups to sparkle with thousands of new shades of taste 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 their 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 white cap 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, seemingly harmless champignons, as a result of improper or excessively long storage, can accumulate toxins that can cause stomach upsets and even poisoning. If preparing your dish from fresh champignons is postponed for several days, use simple rules for 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 a paper bag. You can also use a plastic container, just do not close the lid too tightly. But it is better to avoid storing mushrooms in plastic bags. In such bags, mushrooms will spoil very quickly.

3. Let's try to make the simplest and fastest champignon soup. In a deep saucepan, heat 2 tbsp. spoons of 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 of 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. A simple recipe for homemade champignon soup with potatoes and vermicelli is very popular. Peel and rinse 500 gr. champignons, cut them into thin slices and place in a deep pan. Pour three liters of cold water over the mushrooms, bring to a boil, skim off the foam and cook for 20 minutes. Strain the finished broth 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 plates 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. Place the vegetables and mushrooms in a saucepan with the 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 of 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.

Properly prepared mushroom broth is always a culinary masterpiece, and if the first dish is prepared on the basis of this broth, which is to the taste of the household, this is an unconditional victory for the cook. The classic, commonly available ingredient in any soup is potatoes, but today the easiest way to add an aristocratic touch is to use champignons: collected with your own hands in the forest or bought in a supermarket. Champignon soup with potatoes can be prepared in different ways. We will share with you the most successful and delicious recipes.

All culinary masterpieces are easy to prepare. This recipe is no exception. A minimum of time spent in the kitchen will bring you maximum pleasure from your food.

Ingredients:

• fresh mushrooms 300–400 gr.;
• potatoes 4 pcs.;
• onion – 1 head;
• carrots – 1 pc.;
• oil for frying (you can use butter or vegetable oil);
• 2 tbsp. spoons of wheat flour;
• spices and salt to taste;
• fresh herbs;
• sour cream.

Cooking method

This recipe for potato soup with champignons is a Lenten dish and is ideal for people who prefer vegetarian food. Simple ingredients and ease of preparation will lead to excellent results and will delight you with an original lunch.

Let the dish sit for 10-20 minutes. It is best to serve potato soup with champignons with sour cream and fresh herbs.

First course of champignons with potatoes and croutons

Homemade crackers are better suited for this dish, but if you don’t have time, you can also use store-bought samples.

Ingredients:

• fresh mushrooms 0.5 kg;
• onions – 1 pc.;
• potatoes – 3 pcs.;
• carrots – 1 pc. (small);
• olive or any other vegetable oil;
• bay leaf, ground pepper;
• greenery;
• croutons or crackers;
• sour cream.

Cooking method

The first course, combined with croutons, always looks very appetizing, so it can be served even for guests. A step-by-step recipe for champignon soup with potatoes will allow you to prepare the dish even for those who are not good at cooking.

Serve the food in tureens or bowls with sour cream, herbs and your favorite croutons. Instead of sour cream, you can use any sour cream or cream sauce. Today you learned how to make champignon and potato soup, it's time to bring these recipes to life!

It is also prepared with breadcrumbs, the method of preparation of which you will learn in another article.