Fresh champignon soup is a fairly simple and affordable dish. Champignons, unlike other mushrooms, are grown all year round and have an expressive taste and aroma, so soups made from them are very pleasant and can be prepared all year round.

How to make fresh champignon soup - 15 varieties

The “Field King” soup is quite simple to prepare, which in no way detracts from its taste.

Ingredients:

• green onions - 3 pcs.
• champignons - 300 gr
• carrots - 1 pc.
• potatoes - 3 pcs
• Bay leaf

Preparation:

Cut the champignons into large pieces.

It is better not to cut into cubes, as the mushrooms should be felt in the soup.

We cut raw vegetables into large slices - onions, carrots and potatoes. We sauté and add mushrooms. Then add potatoes to the mushrooms and carrots. Fill everything with water, throw in bay leaf, salt, green onions. The thickness of the soup can be adjusted to suit your taste. After the soup is cooked, be sure to remove the bay leaf, as it gives an unpleasant aftertaste. Then add sour cream.

Soup “Village Council” is a classic recipe for mushroom soup, which, thanks to its simple composition, can become an everyday dish.

Ingredients:

• champignons - 200g
• sour cream - 2 tablespoons
• vermicelli - half a glass
• potatoes -2 pcs
• dill

Preparation:

We cut raw vegetables into large slices - onions, carrots and potatoes. We send the potatoes to boil. Fry the onion until transparent in vegetable oil, then add the carrots to the onion. Sauté over low heat until cooked.

It is better not to wash the champignons, but to wipe them free of dirt so that they do not turn out watery in the finished dish.

We cut the champignons coarsely and send them to fry with the onions and carrots.

The champignons should acquire a golden color. When the champignons are ready, add sour cream and fry for a few minutes.

Sauté with mushrooms and add potatoes, add vermicelli, salt, and bay leaf. Cook for another 7 minutes. Decorate with dill.

Cream of mushroom soup with Bechamel sauce is a delicious soup prepared in France. When cooked correctly, the mushrooms will melt in your mouth, gradually revealing their flavor.

Ingredients:

• champignons-400 g
• garlic - 1 clove
• chicken breast - 150 gr
• milk - 1 l
• oil - 50 g
• flour - 60 gr
• thyme
• onion - 1 pc.
• potatoes - 2 pcs.
• sage
• leek
• nutmeg
• black pepper

Preparation:

Mushrooms cook very quickly, so there should be a lot of them.

Chop the mushrooms coarsely and fry them in butter. Chop the garlic and add to the mushrooms. Fry the mushrooms until brown. Then cool and put in the refrigerator for a day.

Prepare Bechamel Sauce. Thyme, sage and leek are tied together with a thread. It turns out to be a bouquet garni. If there are no fresh herbs, then you can use dry ones, only the milk will need to be strained at the end. We put everything together to boil in milk. Add one whole onion there for 15 minutes. While the onions and herbs give off their aroma to the milk, cut the potatoes into 5-6 mm cubes and let them cook in salted water until almost done. Cut the leek and fry in olive oil until soft. Fry the flour in a dry frying pan until light creamy.

By the degree of frying of the flour, we control not only the strength of the aroma, but also the color of the finished sauce.

The flour will gradually begin to smell like nuts, and the longer you fry, the more noticeable this will be. Add butter and mix well. The fire should be below medium.

We take the onion and a bunch of herbs out of the milk and begin to add a little milk into the sauce. Gradually mix the milk with the flour gravy while continuing to heat the pan over medium heat.

Milk should be added only after the previous portion has been completely mixed, otherwise lumps will appear.

After the sauce thickens a little, add salt, add nutmeg and leave over very low heat. Then add the mushrooms and fry for 10 minutes. Salt and add black pepper.

Finely chop the chicken breast, lightly fry and place in the soup for 2-3 minutes.

Soup from fresh champignons “Children’s” turns out tender and quite nutritious. Despite the fact that mushrooms are considered a rather heavy product, if properly prepared they can be included in the diet of children from a certain age.

Ingredients:

• champignons - 200g
• green onion - 2 pcs
• carrots - 1 pc.
• potatoes - 2 pcs.
• pollock fillet - 50 gr.

Preparation:

Cut the onions and carrots, simmer for 10 minutes, add the mushrooms, simmer for another 10 minutes, then add a little salt and grind in a blender. Then add sour cream. Fry several slices of champignons until golden brown. Fry a piece of pollock until the fish begins to change color. Pour the soup into a plate, place fried champignons and pieces of pollock on top in the center.

Soup “Gribnitsa” is suitable for both Sunday lunch and holiday feast.

Ingredients:

• chicken fillet - 250 gr
• champignons - 200 gr
• potatoes - 2 pcs.
• carrots - 1 pc.
• onions - 1 pc.
• vegetable oil - 2 tbsp. spoons
• processed cheese - 2 packs of 80 g each
• greenery
• pepper

Preparation:

In order for the soup to be aromatic, it is better to freeze the champignons first. You can also keep them in the oven on hay at 110 degrees.

Wash the chicken fillet and cut into pieces. Fry the fillet until white. Cut the potatoes into cubes. Add bay leaf, salt and pepper to boiling water. Place the potatoes and bay leaf into the pan. Add fried chicken fillet.

Finely chop the onion and place it in a frying pan with vegetable oil, add chopped carrots and fry. Then put it in a pot of boiling soup.

Coarsely chop the mushrooms and fry them until brown. Add mushrooms to the soup and cook for 15 minutes.

We cut the cheese and add it to the soup when the potatoes are almost ready. We wait until the cheese is completely dissolved, then add finely chopped herbs. Boil for another 1 minute, and then remove from heat and let it brew.

“Brown” soup is an original version of mushroom soup, including buckwheat. This unusual combination makes the dish not only tasty, but also satisfying.

Ingredients:

• buckwheat - 80g
• onion - 1 piece
• champignons-300g
• carrot-1 piece
• garlic - 1 clove
• tomato paste - 1 tablespoon
• meat broth - 1.5 liters

Preparation:

We wash the buckwheat and lightly heat it in a frying pan until it smells characteristic.

We cut the mushrooms, onions and carrots. Place the onion and crushed garlic in a frying pan. Then add carrots and sauté until golden brown. Add a tablespoon of tomato paste and heat for a few more minutes. Place the potatoes in the broth and bring to a boil. After the potatoes boil, add buckwheat and champignons. When the buckwheat and potatoes are almost ready, add the sauteed onion, garlic and carrots with tomato paste to the soup. Then add salt and spices. Bring the soup to a boil again, remove from heat and let it brew.

Shchi "Lesovik" is an interesting version of a mushroom dish that can be made either very thick and dense, or more modest.

Ingredients:

• white cabbage - 700g
• champignons - 300 gr
• potatoes - 1 pc.
• carrots - 1 pc.
• onion - 1 pc.
• sweet bell pepper - 1 pc.
• garlic - 2 cloves
• tomato paste - 1 tbsp. spoon
• ghee - 2 tbsp. spoons
• black pepper
• Bay leaf
• red pepper
• parsnip roots,
• parsley roots,
• celery roots
• coriander

Preparation:

Cut the onion and fry in melted butter. Add carrots, cut into strips and finely chopped bell pepper. Simmer the vegetables for about 10 minutes. A saucepan with 2 liters. We put water on the fire and add roots, black pepper, bay leaf. Place the cabbage in the pan and boil for 10 minutes, then add the stewed vegetables. Cut the champignons into cubes and fry in oil, then add to the pan with the vegetables. Cut the potatoes into cubes and put them in the pan after boiling. Add salt, coriander and red pepper, tomato paste. Cook everything until tender, then add chopped garlic and cook for another 5 minutes.

Soup “Seasons” is a version of mushroom soup based on meat broth, perfectly combining the taste of beef and mushrooms.

Ingredients:

• beef - 1 kg
• onion - 1 pc.
• celery - 2 stalks
• carrots - 1 pc.
• garlic - 4 cloves
• tomato paste - 1 tbsp. spoon
• champignons - 450 gr
• pearl barley - 1 cup
• red wine - half a glass
• beef broth - 1.5 l.
• thyme - 1 sprig
• olive oil - 3 tbsp. spoons
• fresh parsley
• black pepper
• bay leaf - 1 pc.

Preparation:

Wash and dry the beef, cut into pieces. Chop onion and garlic. Wash, peel and cut the celery, cut the carrots into cubes, mushrooms into slices, and wash the pearl barley several times. Fry the meat on all sides, then add onion, garlic and tomato paste, simmer for a couple of minutes. Add the mushrooms and fry, pour in the wine and simmer for about a minute. Pour in pearl barley, pour in broth, throw in bay leaf, thyme, and other spices. Then bring to a boil and cook for about an hour. After this, remove from heat and remove the bay leaf and remove the fat. Serve the finished soup with parsley.

Rassolnik “Winter Mushroom” is a variant of mushroom soup that uses pickles.

Ingredients:

• champignons - 300 gr
• pearl barley - 100 gr
• potatoes - 200 gr
• pickled cucumbers - 150 gr
• cucumber pickle - 200 ml
• onion - 150 gr
• carrots - 150 gr
• sunflower oil - 3 tablespoons
• Bay leaf
• pepper

Preparation:

Pre-soak the pearl barley overnight. Cook in a saucepan over low heat for 30 minutes. Cut onions and carrots, fry in sunflower oil. When the onions and carrots acquire their characteristic color, add the cucumbers and simmer over low heat. Place the champignons, potatoes and sauteed vegetables into the pan, pour out the brine, add the bay leaf and cook for another 20 minutes. At the end, add salt and pepper.

Cream soup “Mushroom Paradise” is a beautiful, tender and tasty dish that can be considered festive.

Ingredients:

• champignons - 300g
• onions - 2 pcs
• carrots - 1 piece
• potatoes - 4 pcs.
• cream - 400 ml
• toast
• pepper

Preparation:

We cut raw vegetables into large slices - onions, carrots and potatoes. Salt the water, bring to a boil and leave to cook until the vegetables are ready. Cut the champignons into small slices, leaving a few pieces for decoration. Fry the onion in vegetable oil until soft. Add mushrooms and simmer everything together. Fry the champignons from the edge of the pan for decoration. Salt some of the vegetable broth so that the puree is not too liquid. Add fried champignons with onions and puree with an immersion blender. Add cream, mix well and heat on fire. Before serving, garnish with fried champignons and croutons.

Mushroom puree soup in a bread tureen is original in preparation and serving, and has a very delicate creamy mushroom taste.

Ingredients:

• champignons - 500 gr
• onion - 2 pcs
• cream - 400 ml
• butter - 2 tablespoons
• soft cream cheese - 150 gr
• nutmeg
• Bay leaf
• round black bread

Preparation:

Cut the onion into half rings, fry the onion until transparent for about 5 minutes, add the mushrooms, mix and simmer for another 5 minutes. We make a tureen out of bread. Cut off the top - this will be the lid. Carefully remove the pulp. Then remove the mushrooms and onions from the heat and transfer to a saucepan, add water, bay leaf, nutmeg, salt, bring to a boil and cook for 15 minutes. Take out the bay leaf, add the pepper and grind until smooth in a blender. Add the cream cheese and stir until the cheese is completely dissolved. Pour the cream into the soup and, stirring constantly, bring to a boil. Then pour it into a bread tureen. Cover with a lid and serve.

https://youtu.be/F8MMqa7d0lc

Solyanka “Power of Nature” is a variant of winter mushroom soup, to which you can also add dried mushrooms.

Ingredients:

• champignons - 400 gr
• white cabbage - 600 gr
• carrots - 150 gr
• onion - 120 gr
• pickled cucumbers - 150 gr
• tomato paste - 1.5 tbsp. spoons
• vegetable oil - 2 tablespoons
• dried garlic - 1 pinch
• pepper

Preparation:

Place the washed mushrooms in salted boiling water for 10 minutes. Let's cook.

Chop onions and carrots and fry in a frying pan. Finely chop the cabbage. Add to the onions and carrots, add tomato paste, add some salt, add garlic and simmer in broth over medium heat. Add the boiled mushrooms to the hodgepodge, then chop the cucumbers and simmer everything together for another 10 minutes. Ready!

Lenten soup “Orange Champignon” is a variant of dietary mushroom soup; it is very good for those who want to diversify the diet of first courses without using meat.

Ingredients:

• beans - 150 gr
• champignons - 150 gr
• potatoes - 4 pcs.
• onion - 1 pc.
• tomato paste - 2 tbsp. spoons
• carrots - 1 pc.
• greenery

Preparation:

Cook the beans. If it has not been pre-soaked, it needs to be boiled for 2 hours.

It is better to soak the beans overnight. Beans prepared in this way are cooked for no longer than 40 minutes.

We cut all the vegetables. Place the potatoes in a saucepan with boiling water and cook for 15 minutes. We sauté by frying the onions and carrots until golden brown. We put mushrooms there too. Simmer in tomato, adding tomato paste diluted with water. Place the finished roast in the pan with the potatoes and beans and cook for another 10 minutes. Let it brew before serving.

Yushka “Polesie” is a version of dietary soup that turns out to be truly mushroomy and aromatic.

Ingredients:

• champignons - 400 gr
• onion - 1 pc.
• sour cream - 100g
• flour - 25 gr
• greenery
• pepper
• vegetable oil
• hay - 100g

Preparation:

Cutting champignons into slices

Preheat the oven to 100-110 degrees. Place hay on the sheet and sliced ​​mushrooms on top. Simmer the mushrooms in the oven on hay for at least three hours.

Then put the mushrooms in the pan and cook them until tender. Fry the onion, add flour and sour cream to the onion. The sauté should boil for a few minutes, then put it in a pan with mushrooms and cook for a few more minutes.

Mushroom soup “Quick” is prepared in a slow cooker. It is good because it allows you to quickly feed hungry mushroom pickers.

Ingredients:

• champignons - 500 gr
• onion - 1 pc.
• potatoes - 4 pcs.
• oil

Preparation:

We wash and cut the champignons well, chop the onion and cook in the “Frying” mode. Add the mushrooms to the onions and fry a little more. Add potatoes there, salt and fill with water to the 1.5 liter mark and set the “soup” mode for 1 hour. When serving, you can add greens.

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 too coarsely. Lightly fry the mushrooms in vegetable oil.

2. Fry the crushed 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.

Making mushroom soup for lunch is quite easy and quick. It turns out aromatic, satisfying, and in some cases can also serve as a dietary dish. We offer several of the most common and delicious options for preparing mushroom soup from champignons.

For half a kilo of champignons you will need:

• 2 tbsp. l. vegetable oil;
• 2 liters of water;
• each large carrot and onion;
• laurel;
• a piece of butter;
• a little pepper;
• 20 g sour cream;
• a few sprigs of fresh parsley.

Let's prepare it like this:

1. We wash the mushrooms, cut them into 4-6 parts, put them in a small saucepan with boiling water and boil for a quarter of an hour.
2. Meanwhile, pour prepared water into a larger saucepan and set to boil. Heat the oil in a frying pan and add the boiled mushrooms.
3. While the water is heating and the mushrooms are stewing, prepare the remaining vegetables. Peel the onion and carrots, finely chop them, fry in sunflower oil until soft. You don’t have to fry the latter, but simply put it in the soup 15-20 minutes before the end of cooking, but then the broth will not be so rich and will not have a golden hue.
4. Add the mushrooms and fried meat to the broth, mix, add spices and salt. Boil for another 10 minutes, then sprinkle with chopped parsley, cover with a lid and turn off the heat. Leave for 10-20 minutes and serve at home with sour cream.

On a note! You don’t have to drain the first mushroom broth from the champignons. This method is used for forest mushrooms, which often absorb harmful substances from the soil. Greenhouse champignons can be immediately transferred to water for soup or fried with aromatic oil and then added to the broth.

With Chiken

Champignon soup with chicken always turns out to be satisfying, filling and invigorating during the winter season.

You can prepare it as follows:

• 3 potatoes;
• 1 boneless chicken breast;
• 400 g champignons;
• small onion head;
• salt pepper;
• 5-7 sprigs of parsley;
• 1 small carrot;
• 1 bay leaf;
• butter 50 g.

Let's prepare it like this:

1. Rinse the breast and place it in a saucepan with water. Let it cook and immediately add salt to the broth. Skim off the foam periodically to maintain the transparency of the broth. When the foam stops forming, add spices and bay leaves.
2. We prepare the vegetables as usual: peel the potatoes, carrots and onions, cut the potatoes into small cubes, three carrots, finely chop the onion and fry with the carrots in oil.
3. While the sauté is languishing, wash the champignons, cut them into small slices and add to the frying. Simmer for 10 minutes over medium heat.
4. Meanwhile, rinse the greens and chop.
5. Place potato cubes into the broth. We take out the breast, cool it a little, separate it into pieces, and then return the pulp to the broth.
6. At the same time, add the roasted mushrooms. Mix well, cook for another 7-10 minutes, add the herbs and turn off after a couple of minutes.

Let the soup brew a little under the lid, and then put it on plates.

Creamy champignon soup

The most delicate champignon puree soup with cream consists of the following list of ingredients:

• 1.5 liters of meat broth;
• 500 g fresh champignons;
• 30 g butter;
• 200 g fresh cream 15-20%;
• 3 garlic cloves;
• 1 onion;
• 2 tbsp. l. flour;
• salt pepper.

We will prepare it like this:

1. Place the broth on low heat to warm up. Wash the mushrooms and cut into slices 5-7 mm thick. Peel the onion and garlic, chop finely and fry in oil until the first signs of a change in the color of the vegetables.
2. After this, add the champignons to them and continue cooking until the liquid has completely evaporated from them.
3. Sprinkle with flour, stir, fry for a few more minutes. Then add a couple of glasses of broth and stir. wait until it boils and remove from heat.
4. Place everything in a blender bowl and process until it reaches a puree consistency. Then pour in the rest of the broth, add salt and pepper, and continue the whisking process for a couple of minutes.
5. Place the pureed soup back into the saucepan that previously contained the broth. Pour in the cream, stir, bring to a slow boil and simmer for 10 minutes.
6. All that remains is to add butter and mix well.

Now turn off the heat, let the first dish brew a little and serve.

With potatoes

We will prepare champignon and potato soup from the following set of products:

• 400 g champignons;
• 200 g porcini mushrooms;
• 4 potatoes;
• 1 medium onion and 1 carrot each;
• salt, pepper, set of spices “10 vegetables”;
• frying oil.

The principle of preparing this soup is no different from the previous ones:

1. Prepare frying of onions and carrots.
2. Wash the mushrooms, chop and stew separately. It is recommended to first boil the white ones in boiling water for 5-6 minutes, then drain the water and stew them together with the champignons in oil. Add a little salt.
3. Peel the potatoes, cut into cubes or cubes, put in boiling water and cook for 10 minutes, skimming off the foam.
4. Place mushrooms and fry in water with potatoes. Add spices, stir, cook for another 10-12 minutes.

A simple and satisfying soup is ready!

Unusual mushroom soup with barley

Mushroom soup with barley is very healthy, has a pleasant taste and is easy to prepare. You will need:

• 4 green onions;
• 1 medium carrot;
• 1 large onion;
• laurel;
• salt;
• a piece of butter and a spoon of vegetable oil;
• 200 g champignons;
• 2 medium potatoes;
• ½ tbsp. pearl barley.

Everything is prepared very simply:

1. Rinse the cereal through a sieve and place it in pre-boiled water.
2. While the cereal is steaming, wash the mushrooms and cut them into cubes.
3. Peel and rinse vegetables. Cut everything into small pieces, approximately with an edge of 7-8 mm.
4. Place only the potatoes in the pan with the cereal. And saute the carrots and onions with a mixture of prepared oils.
5. After a few minutes, add the mushrooms and fry for 5-7 minutes.
6. Combine everything in a saucepan with broth, barley and potatoes. Boil for 10 minutes, cover and leave to brew for a quarter of an hour.

Wash the onion feathers and chop finely. Place the first mixture in tureens and sprinkle with onions.

Delicate recipe with melted cheese

The set of products and the process of preparing such a soup are almost banal. But the result is finger-licking good!

• 350 g chicken fillet;
• 2 medium potatoes;
• 2 high-quality processed cheese;
• 1 onion;
• 1 medium carrot;
• 400 g champignons;
• salt to taste;
• pepper, turmeric;
• 1 tsp. “Universal” spice mixture.

Let's prepare it like this:

1. Rinse the fillet and cut into neat cubes. Place in a saucepan, add water and put on fire.
2. While the broth is cooking, prepare the mushrooms and vegetables. As usual, we make carrot and onion frying, cut the mushrooms into slices, potatoes into cubes or strips.
3. After the foam has been completely removed from the broth, add potatoes and champignons to it. Cook for 10 minutes, add frying and cook for another 5-7 minutes.
4. After this, grate the frozen cheeses into a pan, add salt and spices to taste, mix well and cook over low heat for a few more minutes.

To get a more satisfying soup, you can include half a glass of rice in the list of products.

On a note! Cheap processed cheese does not melt at all, remaining in the broth in the form of small pieces. Therefore, it is recommended to take a good, high-quality product. Can be flavored with onions or mushrooms.

Mushroom soup from frozen champignons

• 350 g frozen mushrooms (champignons can be mixed with chanterelles);
• 1 medium onion;
• 2 medium carrots;
• spoon of vegetable oil;
• 2 bay leaves;
• 5-7 sprigs of dill and parsley;
• 2 liters of water;
• 4 medium sized potatoes;
• tsp salt;
• a few pinches of black pepper.

Cooking again!

1. Place the mushrooms in a saucepan, defrost and boil for 10 minutes. Then add water and set to cook.
2. While the mushrooms are bubbling, prepare the vegetables, not forgetting to skim the foam from the broth. Peel the potatoes, onions and carrots and rinse thoroughly. We make the usual frying from onions and carrots. Cut the potatoes into small strips and transfer them to the broth.
3. Immediately add spices and salt and stir. Add the roast and cook for another 15 minutes.
4. Meanwhile, wash and finely chop the greens. Pour it into the pan 5 minutes before the end of cooking, set the heat to low.

At the end of the “five minutes” the dish can already be served.

In a slow cooker

Cooking any dish in a multicooker makes the task a little easier, since you don’t need to stand over the “smart pan” so that nothing boils out of it or burns.

List of ingredients, you can use any of the above recipe options. But the cooking method differs in the following points:

1. In the “frying” or “stewing” mode, onions, carrots and mushrooms are fried for 20 minutes;
2. Peel the potatoes, cut into cubes, add to the mushrooms and vegetables, pour in the broth, add spices and salt;
3. In the “soup” program, cook for 1 hour and 10 minutes.

• 200 g champignons;
• 500 g of water;
• small onion head;
• 2-3 potatoes;
• a piece of fatty butter;
• a piece of dry small vermicelli;
• salt and pepper.

Let's get ready!

1. Wash the mushrooms, chop into small pieces and fry with finely chopped onion in oil.
2. Boil water, place coarsely chopped potatoes in it, and cook for several minutes.
3. Then add mushrooms with onions, salt and spices to it, cook for another 5 minutes.
4. Afterwards, add the vermicelli and cook for about 5 minutes, without stopping stirring. If the noodles are quite thick, you should wait 7 minutes after the water boils and only then check the readiness of the pasta.

Lenten champignon soup

Lenten soup is prepared exclusively from vegetables, using water instead of meat broth and without using butter for frying mushrooms/vegetables. Sour cream is also not used for serving - you can only sprinkle the dish with fresh herbs when serving.

Otherwise, the soup for Lent is prepared in the same way as all the others already described above.

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. Check out this recipe and see that champignon mycelium is a very tasty soup that is very easy to cook!

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

1. First, cut the potatoes into large cubes and throw them into a full pan of boiling water.
   
   
2. Finely chop the onion and pour it into a hot frying pan along with the oil.
   
   
3. While the onion is frying over low heat, take a grater, grate the carrots on the fine side and also add to the pan.
   
   
4. We cook our frying until done, that is, until the onion begins to acquire a golden brown color.
5. 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.

6. 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.
   
   
7. 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.
   
   
8. Let's return to our potatoes. Salt the water, add bay leaves and pour everything from our frying pan into the potato broth.
   
   
9. At the same time, add vermicelli. Mix well and leave to cook for 7-10 minutes.
   
   
10. Finely chop the dill and add it to the pan at the end.
    
11. 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.

For lunch. Delicious and aromatic mushrooms add sophistication to the soup. Once you try the dish, you will surely become a fan. Moreover, it is prepared quite quickly and simply.

Champignon based soups

Champignons are an excellent alternative to wild mushrooms, which rarely appear on our table. But champignons are available to customers at any time of the year and are always on sale. Mushrooms have a wonderful aroma and taste. They are very easy to prepare, and therefore there are many recipes using them. A special category consists of champignon and potato soups. There are many recipes. Soups are popular because they always turn out tasty and aromatic. These are the ones we want to talk about.

After all, there is nothing easier than preparing a wonderful soup with mushrooms. Champignons cook very quickly and, moreover, are completely safe for health. Mushroom soups can be prepared with chicken and meat broths, vegetables or just water. An equally interesting option are cream soups, which are cooked with milk or cream.

Simple champignon soup recipe

We suggest starting experiments with soups with the simplest recipes. All of them are worthy of attention and good in their own way. The recipe for champignon soup with potatoes is so easy that you don’t need any skills to prepare it. This dish is perfect for lunch. In addition, it is quite light and dietary. If you like more rich options, you can add chicken or beef to the soup.

Ingredients: potatoes (330 g), champignons (530 g), one onion and one carrot each, a bunch of dill, salt, parsley and black pepper.

As you can see, we need the simplest ingredients for cooking. Peel the potatoes, wash them and cut them into pieces, then send them to simmer over low heat. In the meantime, let's start preparing the frying. To do this, peel the onion and cut it into cubes, send it to fry over low heat in a frying pan. For cooking you will need vegetable oil. Next, peel the carrots, chop them on a grater and send them to the frying pan. Simmer the ingredients for about five minutes until the onion acquires a golden hue.

While the vegetables are roasting, you can start preparing the mushrooms. We clean the champignons, wash them and cut them into thin slices. It makes sense to pre-fry the mushrooms in vegetable oil. It is enough to process them for three to five minutes. After this, they can be added to the potatoes in the pan. After a couple of minutes, you can add the fried vegetables. Next, the soup must be cooked for fifteen minutes, adding salt and spices. Once the soup of champignons, potatoes, carrots and onions is ready, it can be poured into bowls. The dish can be varied by adding fresh dill and parsley. In addition, you can add sour cream or mayonnaise to the soup.

Champignon and chicken soup

Fresh champignon soup can be varied by adding chicken fillet. This dish also turns out to be very tasty and also more satisfying due to the use of meat. For cooking, we purchase the simplest products: chicken fillet (580 g), champignons (430 g), carrots, onions, black pepper, a little salt, small vermicelli (4 tbsp) and tomato paste.

Making classic champignon soup is not at all difficult. Let's start by washing the chicken fillet, cutting it into pieces, pouring cold water and bringing to a boil. Next, cook it for about forty minutes.

We clean the mushrooms, wash them and cut them into thin slices. We also chop carrots and onions. Remove the meat from the pan and transfer it to another bowl. Add vegetables to the broth and cook until tender. The onion should become soft. The cooking process takes about twenty minutes. Next, you can add tomato paste and fillet pieces. Boil the soup for another five minutes, then add the vermicelli and after a couple of minutes turn off the heat, not forgetting to salt and pepper the dish. Before serving the soup, it is better to let it brew a little.

Soup with champignons and potatoes and cheese

Cheese soup with champignons is an incredibly tasty dish that is worth trying. To prepare it, we take: fresh broth, champignons (230 g), potatoes (4 pcs.), two cheeses (processed), herbs, onions and carrots.

A delicious champignon soup with potatoes and cheese is no more difficult to prepare than the options considered. First, prepare the vegetables: peel and chop the potatoes and onions, grate the carrots, and cut the mushrooms into thin slices. The soup can be prepared using either water or broth. Pour water into a saucepan and put potatoes in it. Bring to a boil and cook for about fifteen minutes. In the meantime, we begin to fry the onions and carrots in vegetable oil. Then add mushrooms to the vegetables and cook for another fifteen minutes.

Place the prepared champignons and mushrooms into a saucepan, then literally a few minutes before the end of cooking, add the grated cheese to the soup. Stirring the dish intensively, you need to achieve their dissolution. The finished dish must be seasoned with herbs before serving. This recipe for champignon soup with cheese is definitely worth a try, as it allows you to prepare a delicious dish with a delicate creamy taste.

Tender champignon soup

In order to prepare a tender soup from fresh champignons you will need: mushrooms (530 g), parsley root, carrots, celery, two tablespoons of sour cream and butter, a tablespoon of flour, spices, lemon juice.

We clean the roots and mushrooms, prepare a broth based on them, adding the onion. Next, chop the mushrooms and put them in butter, pour lemon juice on top. Also add salt and a glass of broth. Boil the food for five minutes. Then grind the flour with butter, add a few tablespoons of broth. The resulting mixture needs to be boiled for about twenty minutes, then add the gravy to the broth. Add champignons and spices to the soup. Season it with sour cream or lemon juice.

Soup with champignons and rice

You can also make a delicious champignon soup with potatoes and rice. To prepare it, take: mushrooms (1.1 kg), potatoes (3 pcs.), onion, rice (3 tbsp.), sour cream (3 tbsp.), a tablespoon of vegetable and butter, pepper and salt.

Peel the potatoes and cut into pieces, then chop the mushrooms, but not very finely. Pour boiling water over the products and cook for about twenty minutes over very low heat. Before use, rice must be thoroughly washed, then added to the soup and cooked for fifteen minutes. Next, season the dish with butter, adding salt and pepper, as well as sour cream or milk.

Champignon puree soup

In addition to the standard version, you can also prepare a creamy soup of champignons with potatoes. To do this, take: potatoes (7 pcs.), champignons (380 g), onion and heavy cream (230 g). You will also need salt, water, herbs, and butter.

Cut the potatoes into cubes and put them on the fire to cook. While the vegetables are cooking, heat the oil in a frying pan and fry the onions. Then add the chopped mushrooms and continue frying. If the mixture starts to burn, you can add potato broth.

Place the prepared mushrooms and onions into the pan with the potatoes and continue to cook the mixture, remembering to stir. Now you can drain the broth and beat the mass with a blender. If it seems too thick to you, then you can break it up with a decoction to the consistency you need. Place the soup on the fire, add cream and bring to a boil with constant stirring. After this, turn off the dish, it is ready to eat. Serve the soup, garnished with herbs. Sometimes people add boiled shrimp, slices of bell pepper and other ingredients to such dishes before serving. But this is a matter of taste.

The basic recipe for creamed mushroom soup with potatoes can be easily changed by adding individual components.

Soup with champignons and buckwheat

No less interesting is the recipe for champignon soup with potatoes and buckwheat. To prepare it we take: mushrooms (480 g), potatoes (320 g), buckwheat (half a glass), clove of garlic, carrots, onion, tomato, seasonings, vegetable oil.

The soup turns out incredibly tasty, light and at the same time nutritious. The dish is very simple to prepare. Fry chopped onion and garlic in vegetable oil. Next, cut the carrots into cubes and also add them to the frying pan. Add mushrooms cut into slices there. Peel the tomato and grate it, then transfer it to the rest of the vegetables. Simmer all ingredients in a frying pan. Next, peel and cut the potatoes into pieces, fill them with water and send them to the fire. After ten minutes, add washed buckwheat to the soup, and after another five minutes, add all the vegetables. Next, you can add your favorite spices and salt the dish. Cook the soup until done. The dish should be served with sour cream.

Soup with champignons and meatballs

The recipe for champignon soup with potatoes and meatballs is as easy to prepare as other soups. For the dish you will need: minced meat (280 g), a liter of water, mushrooms (250 g), potatoes (4 pcs.), onions, semolina (tablespoon), bay leaf, rice (2 tbsp.), pepper, salt, vegetable oil.

Cut the champignons into slices, wash the rice thoroughly in water. Next, prepare the meatballs by mixing the minced meat with semolina. Place a pan of water on the stove, bring it to a boil and throw the meatballs into it. Cook them for about fifteen minutes, then add the mushrooms and rice. After ten minutes you can add the potatoes.

While the soup is cooking, prepare the frying. To do this, chop the onion and fry it in vegetable oil, then add it to the pan. You can also add your favorite spices to the soup. The dish should boil for another five minutes, after which the soup can be served.

Hearty champignon soup

To prepare a delicious soup we will need: rice (a glass), champignons (340 g), potatoes (3 pcs.), herbs, spices, salt.

Before starting cooking, it is advisable to rinse the rice in advance and fill it with water. The cereal should sit a little. In the meantime, you can chop the mushrooms and potatoes. It is best to cut the champignons into thin slices. Next, fry them in a frying pan along with the herbs. Parsley and dill add a very special taste to the dish if they are fried together with mushrooms. Fill the potatoes with water and put them on the stove to cook. After five minutes, add rice, and later greens with mushrooms. The finished soup can be served with a delicious sauce. It is prepared from herbs, sour cream and garlic. To do this, mix two tablespoons of sour cream with chopped garlic and herbs. Add the sauce to each plate and serve.

Instead of an afterword

Soup with mushrooms and potatoes is one of the most popular soups. In addition, it is the most budget-friendly, considering the cost of products. Most often it is prepared in the form of a lean version. This soup is useful not only for those who are on a diet, but also during fasting. Along with mushrooms and potatoes, you can use onions, carrots and even parsley root to prepare a liquid dish. Very often parsley is used for dressing, however, it slightly masks the aroma of the mushrooms themselves. But overall, it turns out very tasty. For a richer taste, vegetables can be sautéed (onions and carrots).