Amazing aroma, nutritional value, benefits and bright taste - all this is about mushroom soups. Because they are very rich and taste good. And how to cook them correctly, you can find out in this article, where we give 7 recipes.
Mushroom champignon soup
Fragrant, delicious champignons will win the hearts of the most discerning gourmets! There is nothing easier than cooking a delicious soup with them, because they are easy and quick to prepare, and most importantly, they are safe for health, in comparison with forest ones.
Ingredients for champignon soup:
- Onion - 2 pcs.
- Champignons - 20-25 pcs.
- Butter - for frying
- Potatoes - 2 pcs.
- Salt with pepper - to taste
- Pasta - 2 handfuls
- Carrots - 1 pc.
Preparation:
- Cut the mushrooms, cover with drinking water and cook for 1 hour.
- Fry chopped carrots and onions in oil until soft.
- After an hour, add chopped potatoes, vegetable frying and pasta to the mushrooms.
- Season with salt and pepper and cook until all ingredients are cooked through.
Mushroom soup made from dried mushrooms
The easiest way to prepare mushrooms for future use is to dry them. In addition, in dried mushrooms, all useful substances, trace elements are preserved, and most importantly, the aroma is revealed richer and they are more easily digested by the body. Such mushrooms are stored in a dry room in a glass jar, cardboard box or paper bag.
Ingredients:
- Dried mushrooms - 70 g
- Potatoes - 3 pcs.
- Onion - 1 pc.
- Salt with pepper - to taste
- Carrots - 1 pc.
- Drinking water - 1.5 l
- Butter - for frying
Step by step cooking:
- Pour 200 ml of boiling water over the mushrooms and leave for half an hour. After that, as they swell, chop them and put them in a soup pot to simmer. Pour in the water in which they were soaked.
- After 20 minutes, send the chopped potatoes to the mushrooms.
- After 10 minutes, add chopped onions with carrots, which are pre-sautéed in butter.
- Salt, pepper and cook the soup until the potatoes are ready, then let it brew for a while.
Mushroom soup with cheese
Thick and hearty soup with mushrooms and cheese is especially relevant with the arrival of the first cold weather. It can become the most popular dish throughout the winter.
Ingredients:
- Champignons - 500 g
- Cheese - 200 g
- Onion - 1 pc.
- Potatoes - 3 tubers
- Salt with pepper - to taste
- Carrots - 1 pc.
- Butter - 40 g
Cooking mushroom soup with cheese:
- Slice the potatoes and cook.
- Chop the champignons, grate the carrots, chop the onion. Fry the food in oil for 3-4 minutes and send to the potatoes.
- Season with salt and pepper.
- Grate the cheese and add to the soup when all the ingredients are ready. Make a small heat and stir until the cheese is completely dissolved.
- Insist the dish for 10-15 minutes.
Mushroom soup with cream cheese
Delicious nutritious and delicious mushroom soup with melted cheese perfectly warms you on a chilly autumn evening. A win-win combination of mushrooms with a creamy touch will leave no one indifferent.
Ingredients:
- Oyster mushrooms - 500 g
- Carrots - 1 pc.
- Processed cheese - 200 g
- Onion - 1 pc.
- Salt with pepper - to taste
- Butter - for frying
- Garlic - 1 clove
Preparation:
- In butter, sauté grated carrots, chopped mushrooms and onions until golden brown.
- Dip the frying pan into a soup pot, pour 1.5 liters of filtered water and cook for 4-6 minutes. Season with salt and pepper.
- Grate the melted cheese, put in the soup, boil and mix well until completely dissolved.
- At the end of cooking, season the soup with garlic squeezed through a press.
- Leave the soup for 10 minutes.
Mushroom cream soup
The taste and aroma of creamy mushroom soup will conquer everyone who tries it. The ideal consistency of the dish should be thick and uniform.
Ingredients:
- Chicken broth - 600 ml
- Wheat flour - 2 tablespoons
- Champignons - 500 g
- Cream 20% - 200 ml
- Salt with pepper - to taste
- Butter - 40 g
Preparation:
- Chop the mushrooms and onion and fry until soft in butter for 15 minutes, season with salt and pepper.
- Pour 1/3 of the broth to the fried mushrooms with onions and grind them with a blender until creamy.
- In a soup pot, melt the butter and cook the flour for 1.5 minutes.
- Transfer the chopped mushrooms to this saucepan, pour in the broth and boil. Cook for 7-8 minutes.
- Pour in the cream, boil and remove the pan from the heat.
- Adjust the flavor with salt and pepper.
Mushroom puree soup
Shown here is mushroom soup in wholemeal bread Hearty and hot puree soups are quick and easy to prepare. The main thing is the correct combination and combination of products.
Ingredients:
- Champignons - 400 g
- Onions - 2 pcs.
- Salt with pepper - to taste
- Potatoes - 2 pcs.
- Chicken broth - 1 l
- Cream 33-35% fat - 200 ml
- Butter - for frying
Preparation:
- Fry chopped onion with mushrooms in oil until golden brown.
- Dip the chopped potatoes into the chicken broth.
- Put the fried mushrooms in a saucepan, salt, pepper and cook until the potatoes are cooked.
- Transfer the finished products to a blender and beat until tender.
- Return the chopped vegetables back, pour in the cream, salt, pepper and heat the soup for 3-4 minutes.
- Leave the finished soup for 5 minutes.
Video recipe for making mushroom soup from dry porcini mushrooms (chef Ilya Lazerson):
