Mushroom soup is one of the most popular first courses. Fragrant, budgetary, and does not require hassle. There are a huge number of options for its preparation, and today we will tell you 8 of the most delicious recipes for mushroom champignon soup!
1. Soup with mushrooms and chicken
A wonderful soup with a pronounced creamy taste and hints of rosemary.
You will need: 1 liter of chicken broth, 300 g of fresh mushrooms, 350 g of chicken thigh fillet, 130 g of onions, 200 g of carrots, 250 ml of 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 sprig of rosemary, salt and ground black pepper.
Preparation:
1. First, fry the chicken 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 onions, carrots and thinly sliced mushrooms on it, sprinkle with flour, dilute with 1 cup of broth.
3. Put the meat in the boiling mixture, season with spices, salt and pour in the remaining broth.
4. Stir vigorously, pour in the cream, and when it boils, remove the rosemary and bay leaves.
5. Pour on plates and serve hot, if you wish, you can sprinkle the soup with finely chopped garlic, herbs and mushroom seasoning.
2. Mushroom soup with champignons and beans
This dish can be cooked 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 champignons, 1 can of canned beans, 5 potatoes, 1 carrot and 1 onion, 3 liters of purified water, bay leaf, sea salt, herbs and spices.
Preparation:
1. Cut the potatoes into cubes, cook until half cooked in boiling water, add the onion and carrot roast, cooked in vegetable or butter.
2. Fry the chopped mushrooms in slices in butter until lightly browned, then, along with the beans (pour the brine into a separate cup), send them to the soup.
3. Season the dish with spices. You can add greens directly to the soup, but it is better to pour dill, parsley or cilantro directly into the plates when serving.
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3. Cream of mushroom champignon soup
Delicious soup with a delicate creamy texture. Cream and croutons from white bread add sophistication to it.
You will need: 350 g fresh champignons with brown caps, 4 potatoes, 1 onion, 150 ml cream (20%), 200 g fresh white bread, 0.5 bunch of fresh herbs, 1 clove of garlic.
Preparation:
1. Fry coarsely chopped mushrooms and onions in oil, they should form a delicious golden brown crust.
2. Cook the potatoes until ready, salt before turning off the stove. Transfer the potato pieces to the fried mushrooms and onions and puree with a blender, gradually pouring in the cream until the desired consistency is achieved.
3. 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 the herbs and serve.
4. Champignon soup with pasta
For this recipe, choose durum wheat pasta to keep it warm.
You will need: 2.5 liters of water or broth, 4 potatoes, 350 g of champignons, 1 onion, a handful of pasta, 1 parsley root, fresh herbs, bay leaves, spices.
Preparation:
1. First pour the potatoes cut into thin cubes into boiling water, add the parsley root, peeled and washed.
2. Prepare a fry of onions and mushrooms, pour into a saucepan with potatoes cooked until half cooked, salt the soup, add spices, add pasta.
3. A minute before cooking, remove the bay leaf from the pan, add chopped herbs, cover with a lid and turn off the stove immediately.
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five.Mushroom soup with cheese
Thick and rich, but at the same time light and very aromatic, this dish is perfect as a hot one for lunch.
You will need: 2 liters of water, 400 g of champignons, 400 g of soft processed cheese, 4 potatoes, 1 white onion, herbs and spices.
Preparation:
1. Pour a little oil into a deep thick-walled saucepan, fry chopped onion and chopped mushrooms on it until golden brown, pour the specified amount of water.
2. Add potatoes cut into cubes to the boiling liquid, and 10 minutes after boiling - melted cheese. When the soup is smooth, 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 croutons or chopped olives.
6. Buckwheat soup with mushrooms
One of the simplest and most popular mushroom soups. 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.
Preparation:
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 wedges until half cooked, add aromatic fried cereals.
3. Chop mushrooms, onions and carrots, fry 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 the soup.
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7. Milk soup with mushrooms
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.
Preparation:
1. Boil the vegetable broth on the stove, and if there is no broth, then add vegetable seasoning and spices to the water. Cook potatoes in a fragrant liquid.
2. At this time, fry the onions and carrots in a pan, add the mushrooms, the moisture should completely evaporate, and the champignon pieces should be properly browned. Transfer the fry immediately to a pot of potatoes.
3. Pour milk into the soup, season to taste with your favorite spices, add chopped garlic, let the dish brew under the lid for about 15 minutes.
8. Mushroom soup with mushrooms and pork
Pieces of pork will make the soup more satisfying and nutritious, and mushrooms will add flavor and mouth-watering aroma.
You will need: 3 liters of water, 700 g of pork pulp, 400 g of mushrooms, 2 onions and carrots, 4 pods of bell pepper (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.
Preparation:
1. Fry half rings of onion in vegetable oil until golden brown, add butter and add pieces of meat, carcasses under a lid for half an hour. Add grated or sliced 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 potatoes, season with spices. Boil the soup for 20 minutes on the lowest heat, then let it brew for about half an hour. Pour on plates, sprinkle with herbs and call the family to the table.