Extremely simple and uniquely tasty - champignon and potato soups. A selection of champignon and potato soups. Champignon soup with potatoes: recipe. Mushroom soup
Mushroom soup made from champignons and other mushrooms - one of the most aromatic soups. Mushrooms give a very rich taste, even if the soup is prepared without meat. Therefore, mushroom soup is the leader of the first dishes during Lent. I wrote 6 detailed recipes mushroom soups with photographs. Here you will find soup with meatballs, soup with dumplings, soup with cheese, creamy soups, and Lenten recipes.
I’m really looking forward to your comments on this topic, what kind of soup you made, whether you liked it or not. Share yours personal experience with readers.
As befits a mushroom soup, there are a lot of mushrooms. This is a recipe with champignons, which are available to everyone and are sold in almost all stores. In addition to mushrooms, the soup will contain meat, which will give you satiety.
Ingredients:
- champignons - 450 gr.
- potatoes - 2 pcs. large
- minced meat (any) - 500 gr.
- tomato - 1 pc. (in winter, can be replaced with 0.5 tbsp tomato paste)
- Bell pepper— 1/4 pcs.
- onions - 2 pcs.
- carrots - 1 pc. small (possible without it)
- semolina - 2 tbsp.
- parsley - a bunch
- salt, pepper - to taste
- vegetable oil for frying
Making soup with champignons.
1. Peel the vegetables. Cut the potatoes into small cubes. Onion and cut the bell pepper into small cubes.
2.Cut carrots and one fresh tomato into cubes. In general, mushroom soups can be made without carrots so that they do not interrupt the special mushroom taste. This product is placed according to desire and preference.
3. Heat a frying pan, pour vegetable oil into it (a couple of spoons). Fry the onion until light golden brown. It is important here not to overcook, otherwise the taste of the soup will be ruined. To prevent the onion from burning, you need to stir it more often.
4. You need to remove the skin on the cap of the champignons and cut into cubes. When the onion begins to turn yellow, add the mushrooms to it and continue to fry until the liquid released by the mushrooms has evaporated. Salt and pepper the mushrooms and onions.
5. Wash the parsley and chop finely. Add greens to chopped meat. You can use any minced meat you like: pork, beef, pork-beef, chicken. Also put two tablespoons semolina, salt and pepper. If desired, you can add natural spices to the meat. Mix the meatball mixture well.
6. Roll the meat into small meatballs. They will increase in size when cooked, so make them using the amount of minced meat that fits in a teaspoon.
7. Boil water and let the carrots cook first. When the water boils, add the potatoes. Boil the vegetables for 3-4 minutes and place the fried mushrooms and onions in the pan. Add salt to taste, remembering that the mushrooms are already salted.
8.After the mushrooms, add chopped tomatoes and bell peppers. When the soup boils, add the meatballs. After boiling, foam from the meat will form, remove it with a slotted spoon.
9.Cook the soup for another 10 minutes until the potatoes and meat are ready. Taste for salt and add spices to the first courses if desired. Mushroom soup is served immediately. It is delicious to eat with sour cream. Bon appetit!
Cream of mushroom soup with cream.
Cream soup is very tasty dish with a delicate texture. Puree soups always have a special taste, because in one spoon you can feel the taste of all the ingredients at once. Mushrooms go well with cream, and homemade croutons complement this soup.
Ingredients:
- champignons (you can use oyster mushrooms) - 300-400 gr.
- onions - 1 pc. small
- potatoes - 1 pc. average
- cream 20% - 200 ml
- baguette - 3-5 pieces
- parsley - 1 sprig
- vegetable oil for frying
- salt, pepper - to taste
Preparation:
1. Peel the onion and cut into half rings. In the pan where the soup will be cooked, pour vegetable oil (ideally olive oil) to the bottom and add onions. Fry the onion until transparent.
2.Cut the mushrooms into medium pieces and add them to the onion when it becomes transparent. Stir.
Leave a few mushroom pieces for garnish. To do this, choose smooth plates with a head and a leg.
3. Mushrooms need to be simmered a little, but not fried. While the mushrooms are cooking, cut the potatoes into small cubes to help them cook faster. When you smell the mushrooms, add chopped potatoes to the soup. Stir again.
4. Now salt the soup to taste and pour hot water 2 cm above the level of mushrooms.
5. Close the pan with a lid and leave the mushroom puree soup with champignons to simmer for 20 minutes.
6.Now you need to prepare crackers, which will complement the puree soup very well. For the croutons, take a few slices of baguette and cut them into small cubes. Place the sliced bread on a baking sheet, drizzle with olive oil and toss with your hands.
Place the crackers in an oven preheated to 150 degrees for 15 minutes.
7. Get ready to decorate the soup. The remaining pieces of mushrooms need to be slightly fried on a dry surface. To do this, heat the frying pan to high heat. Add the mushrooms and fry them for a few seconds, making sure they don’t change shape or shrink. Turn the mushrooms over, cook for a few more seconds and remove from the pan.
8.After 15 minutes, remove the crackers from the oven, which will be a beautiful golden color and completely crispy. When the soup is cooked, you need to puree it with a blender. Grind the soup until it becomes perfectly smooth, without lumps, like cream.
9. To ensure that the soup has a pleasant creamy taste, pour in the heated cream in a thin stream and stir with a whisk. With cream you will get a super tender mushroom soup.
10. All that remains is to present the soup. Pour mushroom soup into a plate, top with fried mushrooms for decoration and herb leaves. Serve the croutons nearby or place the croutons directly on the plate.
It turns out very tender and tasty, and the crackers only emphasize the creamy structure.
Mushroom puree soup with frozen forest mushrooms.
This is another version of creamy soup with mushrooms. This recipe uses frozen Forest mushrooms, which are. These can be porcini mushrooms, honey mushrooms, boletuses and others. This soup is lean; semolina and flour are used to thicken and whiten it.
Ingredients:
- frozen forest mushrooms - 400 gr.
- water - 2 l
- potatoes - 5 pcs.
- onions - 2 pcs.
- carrots - 1 pc.
- garlic - 2 cloves
- flour - 2 tbsp.
- semolina - 1 tbsp.
- paprika - 1 tsp.
- salt, pepper, cilantro, parsley - to taste
Recipe for lean mushroom soup-puree.
1. Mushrooms do not need to be defrosted. Rinse them in cold water and fill them with two liters of the same cold water. Set the broth to simmer. When the water boils, add a couple of bay leaves and salt. Cook for 10 minutes at low boil.
2.Peel the onions, carrots and garlic. Finely chop the garlic, dice the onion, and grate the carrots on a coarse grater. Heat a frying pan, pour a little vegetable oil to fry the vegetables. First, put the garlic in the oil and let it fry for half a minute. Next, add onions and carrots, stir and sauté until golden brown.
3. Peel the potatoes and cut into cubes. Add the potatoes to the mushrooms and cook for 10 minutes. Remove after 10 minutes Bay leaf.
4.Put the prepared roast into the pan and stir.
5.Use an immersion blender to puree the soup so that there are no lumps left.
6.Add flour and semolina to the resulting puree soup, which will thicken it. Beat again with a blender.
7.Add paprika, herbs, ground black pepper to the soup, stir. Cook the soup over very low heat, stirring occasionally, for another 10 minutes. The soup is ready, you can serve it. The soup goes very well with croutons from white bread. I wrote how to make croutons in the previous recipe above. Also sprinkle the soup with fresh herbs. If you are not fasting, you can add sour cream, which goes very well with mushrooms.
Mushroom soup with champignons and melted cheese.
This is a multi-ingredient soup, rich in taste and aroma. In addition to vegetables, it contains cream and melted cheese. Recipes cheese soups I wrote, you can look at them.
Ingredients:
- champignons - 600 gr.
- onions - 250 gr.
- carrots - 150 gr.
- sweet pepper - 150 gr.
- celery root - 400 gr.
- celery stalk and leaves - 150 gr.
- parsley root - 150 gr.
- processed cheese - 270 gr. (good quality)
- potatoes - 200 gr.
- cream 20% – 500 ml
- olive oil (or other for frying) - 90 ml
- chili pepper - 20 gr.
- boiling water - 3.5 l
- salt - 1.5 tbsp.
- garlic - 2 cloves
- fresh ginger - 1 tbsp.
- dried dill - 1 tsp.
- ground black (or white) pepper - 1 tsp.
If you don't like celery, you can omit it. This component is to taste.
Preparation:
1. Remove the skin from the cap of the mushrooms and chop coarsely. It’s good to heat a frying pan with one tablespoon of vegetable oil and fry the mushrooms on high fire without lid for 7-8 minutes. In this process, it is important that there is little oil in the pan and that the heat is high. This way the mushrooms will not let in a lot of water and will retain their shape.
2.Vegetables need to be peeled and cut. The onion is cut into cubes, the carrots are also cut into cubes or quarter rings. bell pepper and cut the parsley root into cubes, grate the celery root on a coarse grater. Finely chop the celery stalks and leaves.
3.In a saucepan with a thick bottom (this is important so that the vegetables do not burn), heat 70 ml of oil for frying. Add chopped onion and carrots immediately. Stir, fry for one minute and add bell pepper and celery root. Stir again, fry for another minute. Next, add parsley root and celery. Everything is mixed well and fried over medium heat for 10 minutes. Be sure to stir the vegetables.
4. Pour boiling water over the fried vegetable base and add potatoes, which must first be cut into cubes. Add salt to the soup, cover and simmer for about 7 minutes.
5. Take processed cheese without vegetable additives, otherwise it will not melt. Grate the cheese and add to the soup. Stir and cook for about 4 minutes, covered.
6.Finely chop the hot pepper. If you don't like spicy food, you can do without it. Or you can replace it with ground red pepper - on the tip of a knife. Grate fresh ginger using a fine grater (if you don’t have fresh ginger, replace it with dried ground ginger). Squeeze the garlic through a press.
7.When the cheese melts, add fried mushrooms to the soup, hot peppers, white (or black) ground pepper, a little dried dill, garlic and ginger. Let the soup cook for another 3 minutes. Then fill all this beauty with cream and turn off the heat.
8. Let the mushroom soup brew for 10-15 minutes and you can serve. This is simply a gorgeous soup that will not leave anyone indifferent - with mushroom, creamy, vegetable taste. A very rich palette.
Mushroom soup with beans and dumplings.
This is mushroom soup - Lenten recipe. There is no egg added to the dumplings. You need to take the beans already prepared in tomato.
Ingredients:
- water - 2 l
- onions - 1 pc. + 0.5 pcs. for the broth
- carrots - 1 pc.
- beans in tomato sauce - 1 can
- champignons - 300 gr.
- flour -2/3 cup (250 ml glass) + 80 ml water
- vegetable oil for frying
- pepper, salt, herbs - to taste
- bay leaf - 2 pcs.
Recipe for mushroom soup with beans.
1. To make the soup richer in taste, cook vegetable broth. To do this, place half an onion and a small carrot in cold water (2 liters). Bring to a boil, reduce heat and simmer covered for 40-50 minutes.
2.Knead the dumpling dough. Pour the sifted flour into a bowl, add 1/3 tsp. salt. And gradually add water and stir. Knead the dough with your hands until it is stiff. Cover the dough cling film and let him rest.
3. Peel the mushrooms from the cap and wash. Finely chop the onion and fry in hot vegetable oil until transparent.
4. Cut the mushrooms into thin slices and add to the onion. Stir and fry over high heat with the lid open, stirring, for 5 minutes.
5.When the broth is cooked, remove the soft carrots and onions from it with a slotted spoon; they will no longer be needed. Place the fried mushrooms in the broth, add salt, cover and cook at low boil for 10-15 minutes.
6.While the mushrooms are cooking, make the dumplings. Divide the dough into several parts and roll into thin sausages on a table dusted with flour. Cut the sausages into small balls, dredging them in flour.
7.When you have cut all the dumplings, collect them in a sieve and sift off any excess flour.
8.When the mushrooms are boiled, add the beans to the soup. tomato sauce and dumplings. As you add the dumplings, stir the broth to prevent them from clumping or sticking to the bottom. Also add spices - bay leaf and black pepper.
9. The soup is ready when the dumplings float to the surface. This will take 4-5 minutes.
10. When serving, place fresh herbs on the plate. That's all, lean mushroom soup with beans and dumplings is ready!
Vegetable soup with mushrooms.
Another version of lean soup that is good to cook in winter time. Vegetables are taken frozen, mushrooms can be taken either fresh or frozen, if desired. This mushroom soup with vegetables is very easy and quick to prepare. Most vegetables do not need to be prepared in advance; they are already prepared. For a variety of flavors, in addition to broccoli and Brussels sprouts, take a vegetable mixture that includes green pea, corn, asparagus, carrots, peppers.
Ingredients:
- champignon mushrooms - 150 gr.
- potatoes - 350 gr.
- onions - 1 pc.
- broccoli - 100 gr.
- Brussels sprouts - 50 gr.
- Hawaiian mixture - 200 gr.
- vegetable oil for frying
- salt, pepper - to taste
Preparation:
1. Peel the onion and potatoes. Finely chop the onion and sauté in vegetable oil until transparent. Cut the potatoes into cubes.
2.Add chopped mushrooms to the onion (if they were frozen, then they were already chopped) and fry until all the moisture has evaporated.
3. Boil water and put the prepared potatoes in it. Let the water boil again, skim off any foam that forms. Add broccoli to potatoes and Brussels sprouts and cook for another 4 minutes.
20 years ago, mushroom soup was eaten only in the fall, because it was mushroom season. And today you can buy fresh champignons 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.
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, cut into pieces average size. 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. Important point- 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 sit in within 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 on sunflower oil before full readiness. 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.
Get ready delicious soups at home. Bon appetit!
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, and should) be cooked without meat, that is, not in meat broth, but in water, since mushrooms themselves are a fairly high-calorie product in terms of protein and nutritional content. value not inferior 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 maximum level heating 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 in a hot deep frying pan (in a saucepan) butter 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 before, just turn off the heat under the 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, I'm ready. Pour into plates, add a tablespoon of sour cream to each plate and serve.
Every good housewife probably knows many recipes for champignon soup. It can be prepared according to the classic method or made into a puree. Champignons go well with any vegetables, cheese, cream and even cereals.
Classic mushroom and champignon soup
Ingredients: 320 g of fresh mushrooms, 3-4 medium potatoes, one onion and a couple if they are small, salt, a couple of carrots, a couple of bay leaves.
- The first step is to cook the potato cubes in salted boiling water.
- Finely chopped mushrooms are fried in one frying pan, and the remaining vegetables are sautéed in the second.
- The contents of both containers are added to the potato broth. After boiling, salt is poured in there and bay leaves are laid out.
- Cook the soup until the potatoes soften.
The treat is served with sour cream and herbs.
Frozen champignon recipe
Composition of products: large chicken breast, 2 liters of filtered water, carrots, 4-5 potatoes, coarse salt, onion, a mixture of peppers, 160 g of frozen mushrooms.
- The breast is filled with water and sent to cook. After 15-20 minutes, potato cubes are poured into it. The broth is salted and peppered.
- The finished meat should be removed from the liquid, removed from the bone, cut into small pieces and returned back to the pan. The bone is thrown away.
- The remaining vegetables are randomly chopped and sautéed in any fat. It is best to choose butter for this purpose.
- The mushrooms are defrosted and chopped into pieces that are easy to chew.
- The fried champignons and pieces are transferred to the prepared broth. If necessary, you can add salt to the soup, since the added ingredients will take away some of the salt.
- The treat continues to cook until the potatoes soften.
All that remains is to decorate the soup with mushrooms and chicken with fresh chopped herbs.
Cream soup
Ingredients: 450 g of fresh mushrooms, large white onion, half a liter of filtered water, 3 large spoons of soy sauce, 1.5 tbsp. very heavy cream, a small piece of butter, salt, fresh parsley leaves, nutmeg.
How to properly prepare cream of mushroom soup is worth taking a closer look at.
- A few mushrooms are set aside, and the rest are finely chopped and fried with chopped onions in butter.
- Water, soy sauce and cream are poured into the pan. When the liquid boils, the roast is transferred into it.
- After about 15-17 minutes of cooking the future soup, it is salted, flavored with spices and pureed.
- The remaining mushrooms are cut into large pieces and also fried in butter - they will be used to decorate the dish.
The finished champignon puree soup with cream is served hot. For each portion of the treat, sprinkle fresh parsley and lay out a couple of large pieces of mushrooms.
In a slow cooker
Ingredients: half a kilo of fresh mushrooms, 4-5 small potatoes, 15-20 grams of butter, large white onion, 2-3 standard packages of processed cheese, carrots, table salt, a mixture of peppers.
- In the baking program, butter is melted in a bowl, in which the onion cubes are sautéed. When the vegetable becomes transparent, add grated carrots to it.
- After another 8-9 minutes, you can place plates of peeled champignons here. The ingredients are fried until the end of the activated program (another 3-5 minutes). During the process, the “smart pan” does not close with a lid.
- Small cubes of fresh potatoes are poured into the finished frying and the components are filled with filtered water (2 liters).
- Then the extinguishing program is activated again. The first dish will simmer for 80-90 minutes until it is ready. About halfway through the process it should be salted and peppered.
A few minutes before the dish is ready, pour chopped melted cheese into the bowl. When it is completely dissolved, the soup can be poured into portions.
Fresh champignon soup with potatoes
Ingredients: large carrots, 340 g of fresh mushrooms, 260-290 g of potatoes, white onions, a variety of fresh herbs, coarse salt, a mixture of spices for mushroom soup, a pinch of sugar.
- In a thick-walled pan, miniature onion cubes are fried in hot oil. When it becomes appetizingly brown, you can add grated carrots. Sprinkle the finished vegetables with a small amount of sugar and simmer for another 2-3 minutes with frequent stirring.
- Pieces of champignons are placed in the frying pan. Cooking continues for another 8-9 minutes.
- The potatoes are cut into small cubes and poured into the pan with the rest of the ingredients. The contents of the container are filled with salted water from above. Selected spices are added.
With vermicelli
Ingredients: 2 liters of purified water, 160 g of champignons (fresh), large carrots, 1-2 white onions, 2-3 large spoons of small noodles, 3 potatoes, salt, a mixture of peppers.
- Water is poured into the pan and salted. After it boils, you can pour small pieces of peeled potatoes into the container.
- Next, carrot slices are added here.
- Finely chopped onions with pieces of mushrooms are fried in a frying pan in any heated fat. For this, you can choose both vegetable and butter.
- 6-7 minutes before the dish is ready, add fried mushrooms, salt, a mixture of peppers and small vermicelli.
Ready light soup served with fresh homemade bread or soft flatbread.
Soup with champignons and melted cheese
Ingredients: 420 g of fresh champignons, large onion, butter, 330 g of processed cheese, 3-4 raw potatoes, 2-2.5 liters of filtered water, a bunch of various fresh herbs, salt.
How to properly prepare soup with champignons and melted cheese is described below.
- The mushrooms are well washed, peeled, finely chopped and, together with miniature onion cubes, are fried in heated butter.
- While the frying is being prepared, the peeled potato blocks are placed in a boiling pot. salt water. Processed cheese is immediately sent there.
- Next, the finished roast is transferred to the broth. A variety of spices will help improve the taste of the dish; you can use any of them. Oregano and a mixture of ground colored peppers are especially good for this recipe.
- The first step is to prepare the cereal. The pearl barley is washed and filled with hot water for a couple of hours.
- Next, the liquid is drained from the cereal. The pearl barley is washed again, transferred to a saucepan and filled with a liter of fresh filtered water. Cook the cereal for 40-45 minutes until completely cooked.
- Potato cubes are added to the almost finished pearl barley.
- After 6-7 minutes, a fry of chopped vegetables and pieces of mushrooms, fried until tender, goes into the pan.
- Salt and pepper are added.
- When the potatoes are cooked, you can add chopped herbs to the soup.
Mushrooms, especially those grown in greenhouse conditions, are 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 mushroom first courses, let's find out main question: “How long does it take 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 twice makes 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 - universal first dish. 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.