Fresh champignon soup - the best recipes. Mushroom soup with champignons and potatoes

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. Moreover they are dietary product, because 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 - a classic recipe

Ingredients:

390 g champignons;

One bow;

Two potatoes;

A clove of young garlic;

A liter of full-fat chicken broth;

Two tablespoons of refined sunflower oil;

Dried herbs.

Cooking method:

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

Ingredients:

510 g mushrooms;

2 potatoes;

Two handfuls of horns;

One onion;

One large carrot;

Vegetable oil;

Dill and parsley (one branch each).

Cooking method:

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 horns. 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

Ingredients:

280 g champignons;

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. 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 “Frying” 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

Ingredients:

325 g champignons;

Two carrots;

A glass of web noodles;

Sunflower oil;

2.5 liters of purified water.

Cooking method:

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 again to the same pan. 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

Ingredients:

One chicken breast;

330 g champignons;

One onion and carrot;

Five potatoes;

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 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

Ingredients:

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.

Cooking method:

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, everything else 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

Ingredients:

425 g portobello mushrooms;

25 g butter;

Half a spoon of nutmeg;

Two processed cheeses;

45 ml cream;

Two liters of water.

Cooking method:

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

Ingredients:

Four large champignons;

Seasonings;

Three handfuls of buckwheat;

Carrot;

Tomato;

Two potato tubers;

Vegetable oil;

Cooking method:

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.

Mushroom soup recipe

A very nourishing, tasty and easy to prepare mushroom soup made from champignons - look at a simple proven recipe with step-by-step photos, as well as video recipes.

35 min

42 kcal

5/5 (2)

This is truly one of the most affordable dishes we will prepare today. I bring to your attention a classic recipe for mushroom soup made from fresh champignons.

Why affordable? But because what not what, namely champignon mushrooms are available in any supermarket or market all year round. Previously, you had to get up early and go to the forest to pick mushrooms, and even then there was no guarantee that you would find the ones you needed. Now all you have to do is leave the entrance, cross the street, and at a small market next to your house, a good-natured saleswoman will offer you fresh champignons.

But it’s not just availability that makes champignons so attractive. In addition, they are also very useful, they contain phosphorus, potassium, calcium, B vitamins and many other important and necessary microelements for us. This is a real treasure for our body, so we need to use its gifts more often.

So let's start cooking.

Kitchen appliances: plate.

Ingredients:

I choose medium-sized champignons so that large halves do not float in the soup. Of course, it will be possible to cut large mushrooms smaller, but the appearance will not be the same.

When choosing champignons, pay attention to their appearance. Fresh mushrooms have no darkening, their caps and legs are white and almost velvety, and there are no voids in the legs. If the mushrooms feel slimy to the touch, it is better not to take them; most likely, they are already more than a week old.

Take any vermicelli, but if you take a long one like spaghetti, it’s better to break it into smaller pieces.

Cooking sequence

First, cut the potatoes into large cubes and throw them into a full pan of boiling water.
Finely chop the onion and pour it into a hot frying pan along with the oil.
While the onion is frying over low heat, take a grater, grate the carrots on the fine side and also add to the pan.
We cook our frying until done, that is, until the onion begins to acquire a golden brown color.
While the frying is being prepared, cut the mushrooms into half slices.

Did you know? Don't be afraid that the slices may seem large; as they fry, they will release water and shrink.
Add the champignons to the roast and cook until all the water that comes out of them has evaporated. When the mushrooms acquire a yellowish-golden color, it means everything is ready.
Lightly salt and pepper our mushrooms, add sour cream and mix thoroughly. Fry with sour cream for a couple more minutes. Mushrooms, carrots and onions are ready.
Let's return to our potatoes. Salt the water, add bay leaves and pour everything from our frying pan into the potato broth.
At the same time, add vermicelli. Mix well and leave to cook for 7-10 minutes.
Finely chop the dill and add it to the pan at the end.
Here we have a delicious mushroom soup made from champignons.

Video recipes for mushroom champignon soup

I also have two video recipes that tell and show how to cook mushroom soup from champignons, both versions are different.

The first video presents a more budget-friendly set of ingredients, like mine, but without sour cream and with different cooking processes.

20 years ago, mushroom soup was eaten only in the fall, because it was mushroom season. And today fresh champignons can be bought all year round in almost any store. These mushrooms are very popular among housewives; they are used to prepare first and second courses, and bake pies. For marinating you should choose small mushrooms, for stuffing - large ones, and fresh medium-sized champignons are perfect for soups.

When choosing mushrooms for mushroom soup from fresh champignons, pay attention to the absence of dark spots, the surface of the cap should be matte and velvety. Fresh champignons are dense and elastic to the touch. The cut line can tell a lot about the freshness of the mushrooms. There should be no voids in the leg. Fresh champignons have a distinct, delicious mushroom smell. Mushrooms are a very filling product that contains only 30 kcal per 100 grams. Therefore, you can eat them without worrying about your waist size. So, let's look at how to cook soup with fresh champignons.

Ingredients (for 4 servings):

Fresh champignons 500 gr.,
Salt,
Ground white pepper,
Onion 1 pc.,
Carrot 1 pc.,
Olive oil 2 tablespoons,
Potatoes 3 pcs.,
Bay leaf.

To submit:

Parsley,
Crackers,
Sour cream.

Cooking steps

Rinse the mushrooms thoroughly under cold running water and cut into medium-sized pieces. You can take frozen fresh champignons, in which case they should be thawed before preparing the soup. In the photo, the soup is made from fresh mushrooms.

Pour 1.5 liters of water into a saucepan, boil and add chopped mushrooms. An important point is to place the mushrooms in boiling water. Season with salt and ground white pepper. White pepper has a milder aroma compared to black pepper, and this makes it very suitable for mushrooms. Fresh champignons cook quickly in soup, so you need to add mushrooms to the soup along with potatoes.

Peel the onion and cut into thin half rings. Wash the carrots and cut into thin strips. Add two tablespoons of extra virgin olive oil to a thick-bottomed frying pan and cook the carrots and onions over low heat until half cooked.

Peel three large potatoes and cut into small cubes. Add mushrooms to the pan, cook for 10 minutes, add fried carrots and onions, bay leaf and boil for another 10 minutes.

Remove from heat, cover with a large towel, and let steep for three hours. Serve the finished first course thickly sprinkled with parsley, you can add a spoonful of fresh sour cream. Place crackers in a bowl nearby.

Let's experiment!

You can also make an excellent pureed mushroom soup from fresh champignons. How to cook it? To do this, boil the mushrooms together with the potatoes, and fry the finely chopped onions and carrots in sunflower oil until fully cooked. Place the boiled mushrooms and potatoes in a blender bowl, add the fried onions and carrots, blend with a blender until smooth, adding, if necessary, a thin stream of the broth in which the mushrooms and potatoes were cooked. Place the resulting mixture on the fire, bring to a boil, reduce the temperature and simmer for 5 minutes. Serve with parsley, sour cream and breadcrumbs.

Making fresh mushroom soup in a slow cooker is quick and easy. Place diced champignons with potatoes and chopped onions and carrots into the multicooker bowl. Pour in one and a half liters of water, add salt and pepper with ground white pepper. Set the “soup” program for 20 minutes.

Surely, you will also like creamy mushroom soup made from fresh champignons. According to the recipe, add one and a half liters of light cream to the pan and continue cooking according to the recipe described above. Creamy mushroom soup from fresh champignons can also be made as a puree: boil the champignons with potatoes, grated carrots and chopped onions, place the ingredients in a blender bowl, and gradually add cream in a thin stream until smooth. Pour the resulting creamy puree soup into a saucepan, bring to a boil and serve hot with croutons and herbs.

Mushroom soup from champignons can be prepared without potatoes, this will reduce the calorie content of the soup. Increase the amount of mushrooms and cook them with carrots and onions. If you don’t fry the carrots and onions first, the dish will become even less nutritious.

There are a lot of recipes for soup with fresh champignons. Choose, experiment, cook what you really like.

Prepare delicious soups at home. Bon appetit!

Soups are always original and good for the stomach. But many people enjoy eating soup just because it’s delicious. In addition, this food is very suitable for children and the sick. Pamper your family with a delicious soup just like that and you won’t regret it.

Today we will prepare mushroom soup from champignons and potatoes, the main recipe is presented with a photo. Here are also a few more recipes for delicious mushroom soup. Choose to your taste and cook with pleasure.

Taste Info Hot soups / Mushroom soup

Ingredients for 4 servings:

champignon mushrooms - 300 g;
potatoes - 400 g;
onion – 100 g (1 pc.);
carrots – 150 g (1 pc.);
olive oil for frying - 3 tbsp. l.;
parsley - a bunch;
bay leaf – 1 pc.;
salt, black pepper - to taste.

How to make mushroom soup from fresh champignons and potatoes

This soup can be cooked either in water or in meat or vegetable broth. If you cook the broth in advance, then you will spend about 25–30 minutes preparing the champignon soup.

You can use any champignons for this recipe: fresh, frozen or canned (but without vinegar). Just wash and clean them thoroughly before cooking.

Separately prepare the dressing for the mushroom soup. Heat extra virgin olive oil in a non-stick frying pan and add the peeled, finely diced onion. Fry the onion for 5-7 minutes until translucent over medium heat.

Olive oil is best suited for this soup, as its taste and aroma emphasizes the mushroom component.

Grind the peeled carrots on a coarse grater. The carrots add a slight sweetness to the soup, as well as a bright orange color, as the mushrooms turn gray after cooking.

Add the carrots to the onions, fry the vegetables together for 5-7 minutes until the carrots are soft.

Remove the roast from the heat. Be careful, olive oil heats up faster and may burn the vegetables.

It's the turn of the mushrooms. Cut the champignons into small pieces (I cut them into about 8 pieces). To make the soup look beautiful in a plate, cut the mushrooms into slices. Place them in boiling water or broth (we need 1–1.5 liters), reduce the heat to low, and let them simmer slightly (3–5 minutes).

Meanwhile, peel the potatoes and cut them into equal cubes. When the water with mushrooms boils, add the potatoes to the pan. Boil and cook together for 10–15 minutes, depending on the type (speed of cooking) of potatoes, as the mushrooms will cook quickly.

After a while, before you need to remove from the heat, add the frying from the frying pan to the pan with the mushroom soup, and add spices, bay leaves, salt to taste, and cook for another 3-5 minutes. You can add mushroom seasoning at the end of cooking, this will enhance the taste and aroma of mushrooms in the finished dish.

Turn off the heat under the pan, wrap it in a towel and leave to steep for 1-2 hours.

Pour hot mushroom soup with champignons and potatoes into serving bowls, add chopped parsley. You can prepare and serve croutons with the soup by drying white bread in a frying pan in olive oil and spices.

Vegetable soup with champignons and buckwheat

One of the most frequently used recipes is soup with mushrooms, champignons and buckwheat. This dish is good served with sour cream, and my family loves it with melted cheese, which is already placed on a plate.

I like it because it’s quick and easy to prepare, the whole process takes no more than 40–45 minutes, and it turns out both satisfying and tasty.

Ingredients:

Chicken fillet – 1 pc. (150 g);
Potatoes – 2 pcs. (average);
Buckwheat – 2 tbsp. l (or 35–40 g);
Onion – 1 pc. (small);
Carrots – 1 pc. (average);
Salt, spices (pepper mixture, whole bay leaf) - to taste;
Oil (vegetable and butter) – 30 g each.

Cooking method:

First, let's prepare all the vegetables. We need to clean them, wash them well.
Now let's take care of the chicken fillet. Rinse it in cold water, put it in a saucepan, cover with cold water and bring to a boil. After 2-3 minutes, turn off the gas, drain the water, and rinse the meat under cold water again. Now cut it medium-sized and put it in a soup pot. Here we add pepper and other spices (to your taste, I used bay leaf). You can add mushroom seasoning, the taste will be more intense.
For this recipe, you can take any fillet: pork, beef, lamb. The only thing that matters here is the duration of its cooking. The meat must be cooked until half cooked. And the cubes of other varieties will be much smaller than chicken, which will ensure they cook quickly in the soup.
Now add 2 liters of water, salt, 2 tbsp. l. vegetable oil and let it boil. Then reduce the heat to low so that our soup simmers very slowly.
Add buckwheat to this boiling mixture, let it boil for 2 minutes. I take a special egg, already steamed.
Now add carrots cut into thin rings and onions into small cubes to the soup.
Add potatoes to the mixture (after 5 minutes), cut into small strips. Now cook until the potatoes are soft but not cooked, about 10 minutes.
We cut the mushrooms into slices and add them to the soup. We try the soup, if there is not enough salt, you can add more salt. Cook our soup for another 7-10 minutes.
Check the readiness of the soup by checking the readiness of the carrots and potatoes. When they are ready, add the greens (chop finely) and butter, and as soon as the soup boils, remove from the heat. Leave for another 15 minutes and you can eat.
Don't forget to put sour cream or slices of processed cheese on your plates.
Teaser network

Fresh champignon, chicken and potato soup

Here is another recipe for mushroom soup: mushroom and chicken soup. This first course will be different from its counterparts. Among its disadvantages is the expenditure of a large amount of time on preparation. It will take at least an hour and a half to cook (and that’s not a typo).

Ingredients:

Chicken (fillet) – 300 g (two pieces);
Vermicelli – 100–120 g (very small);
Potatoes – 2–3 pcs. (average);
Champignons – 300 g;
Onion – 1 head (large);
Carrot – 1 pc. (small);
Garlic – 3 cloves;
Oil – vegetable and butter (for frying)
Greens – dill;
Salt, a mixture of ground peppers, bay leaf.

Cooking method:

Wash and peel the mushrooms well, cut into large pieces and cook. Our mushroom broth must boil for at least 1 hour, so after boiling, skim off the foam and reduce the heat to low. Don't forget to salt it.
At this time, peel the vegetables. Cut the onion medium-sized and fry in a hot frying pan in vegetable oil. Add grated carrots (on a medium grater) and fry them together a little. Transfer to a bowl.
Place butter in a frying pan and fry medium-cut pieces of chicken fillet. They should be fried on both sides and golden brown.
Place them in a bowl to fry.
When the mushroom broth has boiled down, add your mixture of meat and vegetables to it, add a handful of small noodles, season with spices, chopped garlic, add salt (if necessary).
Cook everything together for no more than 7 minutes. Then let it brew for another 15 minutes and pour into plates. Place green dill on top of each.

Tender soup of champignons and melted cheese

I would also like to offer you a recipe with melted cheese. The soup made from champignons and melted cheese is very tasty and original. Cheese makes food more tasty and its color brighter. This recipe does not include potatoes, and the finished dish is more like a creamy soup.

Ingredients:

Processed cheese – 300 g (Yantar type);
Mushrooms – 450 – 500 g (champignons);
Onion – 1 pc. (large);
Carrots – 1 pc. (average);
Bell pepper – 0.5 pcs.;
Oil for frying vegetables (preferably butter or refined vegetable oil);
Garlic – 1–2 cloves.

Cooking method:

Our soup should turn out thick, with a fine-grained structure. This can only be achieved by heavily chopping vegetables and mushrooms. Cut a few mushrooms into slices to decorate the soup with.
First, prepare all the vegetables, wash them well, peel them, then start cooking.
Chop the onion very finely, put it in a frying pan with heated oil to fry, add to it after 10 minutes (after it changes color), very finely grated carrots and diced sweet peppers. First, fry them a little (4-5 minutes), and then simmer them under the lid for several minutes, but no more than 5.
Add very finely chopped mushrooms to the vegetables, fry them a little (like carrots), and then close the lid and simmer for 15 minutes.
At this time, set 1.5 liters of water to boil. Now put our mixture from the frying pan on the bottom of the pan, fill it with hot water, and then simmer for 5 minutes, reducing the heat very much.
Now you need to very carefully add the processed cheese. Add it in small pieces and mix well (do not remove the soup from the heat). If you need to salt the food, add garlic passed through a press. Let it simmer for no more than 2 minutes.
Remove and leave for another 15 minutes. Pour everything into plates, add parsley.

Mushroom puree soup with potatoes and cream

This recipe is suitable for serving for the first time and for a two-year-old child, and it is also good for sick family members. Cook and eat for your health. Mushroom puree soup is very tasty and goes everywhere. To prepare you will need a blender.

Ingredients:

Mushrooms – 300 g;
Potatoes – 4 medium (300 g);
Onion – 2 pcs. (average);
Carrots – 2 pcs. (average);
Parsley root – 1 pc. (small);
Cream – 500 g;
Spices (ground pepper), salt to taste.

Cooking method:

We prepare the vegetables, peel, wash, and cut into large pieces. Place the potatoes, carrots, and parsley root in a saucepan, add water to a little more than 5 cm from the top, add salt and cook until tender; they must be very soft.
In a frying pan, fry onions and mushrooms with spices and salt.
When the vegetables are cooked, pour the water into a separate bowl, leaving it a little at the bottom. Grind them in a blender.
Now add the mushrooms and onions and mix until smooth.
Then add cream to the blender and mix again.
If our puree soup turns out thick, dilute it with the liquid drained from the vegetables, season to taste with salt and spices and whisk again.
Now put on medium heat and, stirring continuously, bring to a boil. We'll shoot it right away.
Everything can be served. Sprinkle the tops of the bowls with herbs.

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.

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

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;

Potatoes – 4 tubers;

Two carrots;

A small bunch of garden parsley;

Baker's flour - 2 tbsp. l.;

Hard “Dutch” cheese – 100 grams.

Cooking method:

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.

Cooking method:

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;

Half a kilo of potatoes;

Pearl barley – 50 grams;

Carrots – 2 pcs.;

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;

Peppercorns – 4 pcs.

Cooking method:

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.

Cooking method:

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;

Small carrots;

Beets – 1 pc., burgundy;

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

2 tbsp. l. flour, wheat;

50 grams of tomato puree;

50 grams of dried prunes, pitted;

Bay leaf – 1 leaf.

Cooking method:

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.