The best recipes for fresh champignon soup with potatoes

First courses are an essential part of a healthy diet.
Fresh champignon soup with potatoes is a very healthy and quick to prepare food that every housewife can make. For those who don’t know what to cook for lunch, this recipe will be the best find. On this topic:

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Classic recipe for making champignon soup

It will take very little effort and time to prepare a classic champignon soup, but the stew will turn out excellent. For a rich, aromatic and beautifully decorated dish, you will receive praise from your loved ones.

• 500 g mushrooms;
• 4 potato tubers;
• 2 onions;
• 1 carrot;
• Sour cream, salt, herbs and crackers - to taste;
• Olive oil;
• 2.5 liters of water.

The proposed classic recipe for making champignon soup is described in detail.

1. Peel the potatoes, wash them, cut them into cubes, place them in boiling water and cook for 15 minutes.
2. Peel, wash the mushrooms, drain and cut into strips.
3. Peel the top layer of onion, chop with a knife and place in a frying pan with heated oil.
4. Fry for 5-7 minutes until soft, add peeled and grated carrots.
5. Fry for 10 minutes, stirring regularly to avoid burning.
6. Add mushrooms to sautéed vegetables, stir, add salt and fry for 10 minutes.
7. Pour the roast into the potatoes, stir, add salt to taste, and cook for 10 minutes.
8. Chop the greens, add to the stew, stir and turn off the heat.
9. When serving, add 1 tbsp to each serving plate or bowl. l. sour cream and a handful of crackers.

Recipe for creamy mushroom soup with potatoes and cream

This delicious creamy soup of champignons with potatoes is very popular in European restaurants. However, it is quite easy to prepare in your own kitchen. Do not consider its preparation labor-intensive and red-tape.

• Mushrooms – 500 g;
• Potatoes – 6 tubers;
• Parsley root;
• Greens - to taste;
• Onions and carrots – 2 pcs.;
• Salt, sunflower oil;
• Cream – 300 ml;
• Mushroom or vegetable broth - 1.5 l.

The recipe for making champignon cream soup with potatoes in broth is described in detail.

1. Peel the potatoes, parsley root and carrots, cut into equal cubes and rinse.
2. Put everything in a saucepan with broth, put it on the fire and cook until done.
3. Heat sunflower oil in a frying pan, add chopped onion, fry for 5-7 minutes. over medium heat.
4. After preliminary cleaning, cut the mushrooms into pieces, add them to the onion and continue frying for 10 minutes.
5. Pour off a little broth, combine all the ingredients in the remaining liquid, simmer for 5-7 minutes, and chop with an immersion blender.
6. Pour in the cream gradually, while continuing to whip.
7. Add salt to taste, add enough broth so that you like the thickness of the soup.
8. Bring the dish to a boil and remove from heat for a few minutes to simmer.
9. Serve in portioned bowls with chopped herbs.

Recipe for classic champignon cream soup with chicken broth

A classic puree soup made from champignons is not only aromatic and tasty. The dish is prepared quite simply, without much effort and time, but it will perfectly diversify your daily menu.

• 600 g mushrooms;
• 700 ml chicken broth;
• 50 g butter;
• 2 tbsp. l. flour;
• 3 tbsp. l. olive oil;
• 3 onions;
• 250 ml cream;
• Salt.

The recipe for a classic creamy soup made from champignons is described in stages.

1. Peel the onion, chop into thin half rings, fry in olive oil until soft, which will take no more than 3 minutes.
2. Peel the mushrooms from the film, rinse, cut into slices and add to the onion.
3. Fry for 15 minutes. over low heat, without trying to brown.
4. Place a few pieces in a separate plate to decorate the finished dish; grind the rest of the mixture using a blender.
5. In a saucepan where the soup will be cooked, melt the butter, add flour and fry until creamy.
6. Add mushrooms and onions and immediately stir until smooth.
7. Pour in the broth, let it boil and add salt to taste.
8. As soon as the mixture begins to boil, pour in the cream, stir and bring to a boil again.
9. Pour into plates, place slices of fried fruit bodies, set aside in advance, and serve.

Champignon soup “Quick”

Ingredients:

• 200 gr. chopped champignons
• 3 potatoes
• onion
• dill greens
• a handful of small vermicelli
• salt
• peppercorns
• vegetable oil
• sour cream

Cooking method:

1. Peel the potatoes, cut into cubes and add water. Boil the potatoes until half cooked, add the chopped champignons and reduce the heat.
2. Cut the onion into cubes and fry in vegetable oil. Place the onion in a saucepan with soup, add peppercorns and salt.
3. Bring to a boil, add vermicelli and remove from heat. After 15 minutes, serve the soup with chopped herbs and sour cream.

How to properly prepare mushroom puree soup from champignons: recipe with photo

Every person, especially children, needs to eat a hot first course almost every day, because this is necessary for the normal functioning of the stomach and intestines. How to properly prepare mushroom puree soup from champignons so that your household gets a portion of vitamins?

• 500 g mushrooms;
• 250 ml cream 20%;
• 5 potato tubers;
• 1 onion;
• 1 liter of water;
• 1 bunch of dill;
• 3-4 tbsp. l. vegetable oil;
• Salt, ground black pepper - to taste.

A recipe with a photo will help you prepare champignon cream soup.

1. Rinse the fruiting bodies and green dill in cold water, peel the onions and potato tubers.
2. Cut the mushrooms and potatoes into cubes, chop the dill and onion.
3. Let the water boil, add the potatoes and cook over medium heat until tender.
4. Heat oil in a frying pan, add onion, fry for 5 minutes.
5. Add mushrooms, salt and pepper, stir and fry together for 10-15 minutes. until golden brown.
6. Place the fried ingredients into the boiling broth and reduce the heat intensity.
7. Boil for 5 minutes, add herbs, salt (if needed to taste), pour in cream, stir.
8. Wait for the contents of the pan to boil, remove from heat and leave for 10 minutes. insist.
9. Using an immersion blender, grind the dish according to your preference.
10. Pour into plates or beautiful broths and serve.

Champignon soup with potatoes in a slow cooker

Ingredients:

• 5 potatoes;
• 250 g champignons;
• 1 liter of water;
• 1 carrot;
• 1 onion;
• dried dill - by eye;
• salt, pepper - to taste.

Cooking steps:

1. Chopped and washed mushrooms, onions and carrots are placed in a slow cooker. They are cooked in the “Frying” mode.
2. Then the diced potatoes are placed in the container.
3. Water is poured into the dish and seasonings are added.
4. The broth is cooked in the “Stew” mode for 45 minutes.

The advantage of a multicooker is the ability to select a mode with parameters

Comment! A recipe for canned champignon soup with potatoes, for example, does not always involve additional heat treatment of the product.

Recipe for mushroom soup with champignons and melted cheese

Don’t think that only experienced chefs know the recipe for making mushroom soup made from champignons with melted cheese. This is a fairly simple dish that you can make even in your own kitchen by purchasing all the necessary ingredients in advance.

• 1.5-2 liters of water;
• 500 g mushrooms;
• 1 piece each carrots and onions;
• 4 potato tubers;
• 3 pcs. processed cheese;
• 250 ml cream;
• 2 tbsp. l. butter;
• Salt - to taste.
• Parsley.

A step-by-step recipe with photos will explain the preparation of champignon cream soup to those who want to bring it to life.

1. Prepare vegetables: peel potatoes, carrots and onions.
2. Wash and cut into arbitrary shapes, as the ingredients will be pureed.
3. Place the potatoes in boiling water and cook over medium heat for 10-15 minutes.
4. Fry the remaining vegetables in butter for 10 minutes.
5. Add the crushed fruit bodies and fry over medium heat until the liquid has completely evaporated.
6. Drain the broth (almost 90% liquid) from the cooked potatoes into a separate bowl.
7. Add mushrooms and vegetables to the potatoes and puree with an immersion blender, adding the required amount of broth so that the dish is not too thick.
8. Place the pan over medium heat, add the diced cheese.
9. Boil with constant stirring until completely melted.
10. Pour in the cream, add salt to taste, stir, bring to a boil, but do not cook.
11. Serve in portioned bowls with a small amount of chopped herbs.

1Classic recipe for mushroom champignon soup

Ingredients:

• 500 g champignons.
• 1-2 onions (depending on size).
• 1 carrot.
• 2 potatoes (or 150 g spider web vermicelli).
• Fresh parsley.
• Sour cream.
• Salt, spices.

Cooking steps:

• The initial stage is preparing the mushroom broth. To do this, the mushrooms must be thoroughly washed and cut into 2 or 4 parts (depending on size).
• Pour 2.5-3 liters of water into a saucepan and place the mushrooms in it.
• Place the dishes over medium heat. The broth preparation time is 45 minutes after the water boils.
• 10-15 minutes before the end of preparing the broth, start preparing the frying. Peel the onions and carrots and wash them.
• Finely chop the onion, grate the carrots.
• Add chopped vegetables to hot vegetable oil in a frying pan.
• Fry them until the onions lightly brown.
• Remove the boiled mushrooms from the broth and let them cool slightly.
• Finely chop the mushrooms, add them to the frying pan with the onions and carrots, and lightly fry them.
• If potatoes are added to the soup, they must be peeled, washed and cut into cubes.
• Bring mushroom broth to a boil. Send potatoes into it.
• Add mushrooms and vegetables to the pan when the potatoes are almost ready. If vermicelli is used instead of potatoes, place mushrooms with vegetables in the pan, and after 5-7 minutes - vermicelli.
• Add salt, spices and let the soup simmer for another 3-5 minutes. Turn off the fire.

The finished soup should sit for at least half an hour. It is better to add sour cream and chopped herbs not to the pan, but directly to the plate.

Mushroom soup made from fresh champignons and zucchini

If you don’t know how to properly prepare mushroom soup from fresh champignons, try this recipe. The dish is prepared in pots quite simply, so even novice cooks can do it.

• 500 g mushrooms;
• 1 piece each zucchini, carrots and onions;
• 3 potato tubers;
• 300 ml milk;
• 4 tbsp. l. sour cream;
• 3 tbsp. l. vegetable oil;
• Water;
• Salt, ground black pepper and herbs - to taste.

The soup prepared from fresh champignons according to this recipe will delight your family with its taste.

1. In a frying pan with heated vegetable oil, fry the chopped onion until golden brown.
2. Add carrots grated on a coarse grater and continue frying until soft.
3. Add peeled and cut into small cubes potatoes and simmer over low heat for 10 minutes.
4. Add mushrooms cut into strips and zucchini cut into cubes.
5. Cover with a lid and simmer over medium heat for 10 minutes, add salt and pepper to taste, stir.
6. Pour in the milk, mix again, put in pots, add sour cream, pour in a little water, but not to the very top, so that the soup does not splash out.
7. Cover with lids, place in preheated oven, cook for 40 minutes. at 200°C.
8. When serving, decorate the surface of the dish with chopped herbs to taste.

2Recipe for mushroom soup with champignons and cream

Ingredients:

• 400 g champignons.
• 2 medium-sized onions.
• 1.5 cups (300-400 ml) cream.
• 2-3 potato tubers.
• Salt, pepper, spices (basil, mixture of Provençal herbs).

Cooking steps:

1. Wash and chop the vegetables. Peel the onion and finely chop it. Cut the mushrooms into narrow slices, and the potatoes into small cubes.
2. Pour water into the pan (no more than 0.5 l), add potatoes and put the dishes on the fire.
3. Pour vegetable oil into the frying pan. Fry the onion over medium heat (it should become transparent).
4. Next, increase the flame and add the mushrooms to the pan.
5. Fry the mushrooms until cooked, stirring the ingredients in the pan regularly.
6. Place the contents of the pan into the saucepan.
7. Continue cooking the soup for about 20 minutes.
8. Next, pour the cream into the pan, add salt and spices.
9. Bring the liquid to a boil. Cook the soup for another 5 minutes.

How to cook mushroom soup from canned champignons with buckwheat

Soup made from canned champignons is incredibly tasty, aromatic and satisfying. Lunch or dinner featuring such a dish will certainly please you and your family.

• 500 g mushrooms (pickled);
• 4 potato tubers;
• 1 piece each carrots and onions;
• 4 tbsp. l. buckwheat;
• Vegetable oil;
• 2-2.5 liters of water;
• Salt, bay leaf, dill or parsley.

How to cook mushroom soup from champignons to make a delicious stew for the whole family?

1. Vegetables are peeled, thoroughly washed and chopped: potatoes into strips, carrots and onions into small cubes.
2. Potatoes are placed in boiling water and cooked over medium heat for 10 minutes.
3. The remaining vegetables are sautéed in vegetable oil until golden brown.
4. Lay out the fried vegetables, add buckwheat, mix and cook for 10 minutes.
5. The pickled mushrooms are washed, cut into strips and added to the broth.
6. Boil for 5-7 minutes, add salt to taste, throw in a laurel leaf.
7. The pan is removed from the heat, finely chopped greens are poured in and the dish is served.

Fresh champignon soup with potatoes

Mushroom soup with potatoes is a simple, but tasty and aromatic dish. By the way, the soup can be made not only from fresh mushrooms, but also from canned mushrooms in their own juice or pickled ones.

Ingredients:

• 325 g fresh mushrooms;
• two salad onions;
• four potato tubers;
• two carrots;
• 35 g spoon of flour;
• 110 g cheese (you can use “Dutch” cheese);
• bunch of parsley (small).

Cooking method:

1. We wash the mushrooms; there is no need to remove the skin from the caps. Grind into small cubes and fry in oil until golden.
2. Separately, saute the onion until transparent, then add flour, stir quickly and fry for another two minutes.
3. Place potato cubes and carrots, cut into strips, into boiling water and cook until half cooked.
4. Then add fried mushrooms and onions, also finely grated cheese. Add spices to taste and cook the soup for 20 minutes, a few seconds before it’s ready, add chopped parsley leaves.

How to cook champignon mushroom soup with dumplings

The soup made from champignons with the addition of dumplings will be very tasty. This recipe will definitely remind you of your childhood spent in the village with your grandmother.

• 2 liters of water;
• 300 g mushrooms;
• 4 potato tubers;
• 2 onions;
• 1 carrot;
• 50 g lard;
• 200 g flour;
• 1 egg;
• 2 tbsp. l. butter;
• 150 ml milk;
• Greens, salt.

A detailed recipe will show you how to properly prepare champignon soup.

1. First you should prepare the dumplings: sift the flour, heat the milk until warm.
2. Pour into flour, stir, add melted butter, egg, pinch of salt.
3. Knead the dough, roll it into a thin rope and cut into small circles.
4. Remove for 30 minutes. in a cold place, maybe a refrigerator.
5. Boil water, add peeled and diced potatoes, cook for 10 minutes.
6. Cut the mushrooms into strips and fry in oil for 5 minutes.
7. Add to potatoes and boil for 2-3 minutes.
8. Peel the onions and carrots, cut into small cubes, fry in oil for 7 minutes.
9. Place in potatoes, add dumplings, stir and add salt (if needed to taste).
10. Cook over low heat until the dumplings are ready, turn off the heat and after a few minutes serve, sprinkled with herbs.

Canned champignon soup with potatoes

You can also get a delicious champignon and potato soup if you use a canned product. When purchasing it, you should pay close attention to the integrity of the jar and expiration date. Mushrooms should be uniform in color without any foreign matter. If there is mold in the container, the product must be disposed of.

Ingredients:

• 1 can of champignons;
• 1 tbsp. l. semolina;
• 2 liters of water;
• 1 tbsp. l. vegetable oil;
• 1 onion;
• 500 g potatoes;
• 1 carrot;
• greenery;
• salt, pepper - to taste.

Cooking algorithm:

1. Onions and carrots are peeled and chopped into cubes. Then they are sautéed in a frying pan until fully cooked.
2. The champignons are chopped into large slices and combined with the vegetable mixture.
3. Potatoes are peeled and cut into cubes. He is thrown into boiling water.
4. After the potatoes are ready, vegetables and mushrooms are added to them.
5. The mushroom broth is brought to a boil, and then the semolina is poured into it.
6. A few minutes before readiness, add finely chopped herbs to the bowl.

When purchasing a canned product, you should give preference to proven brands

Frozen champignon soup with celery

Soup made from frozen champignons is no worse than soup made from fresh forest produce. They perfectly retain nutrients, but only if they have been frozen once. When selecting mushrooms for soup, you should take into account that they cannot be frozen again.

• 300 g mushrooms;
• 3 potatoes;
• 1 carrot and 1 onion;
• ½ stalk of celery;
• 2 tbsp. l. butter;
• 3 tbsp. l. small vermicelli;
• 1.5 liters of chicken broth;
• Salt.

A step-by-step recipe with photos will tell you how to prepare champignon soup.

1. Defrost the mushrooms in any way, cut into pieces and fry in oil with chopped onion until browned.
2. Peel, wash and cut the potatoes into strips, celery and peeled carrots into small pieces.
3. Add potatoes to boiling broth, boil for 15 minutes, add mushrooms and onions.
4. Fry celery and carrots until soft and add to soup.
5. Cook for 5-7 minutes, add vermicelli, salt and cook for 5 minutes, turn off the stove.
6. Leave the dish covered for 10 minutes. and serve to the table.

Lenten mushroom soup with champignons and potatoes

Components:

• 8 champignons;
• 4 potatoes;
• 3 cloves of garlic;
• 1 carrot;
• 2 tbsp. l. vegetable oil;
• 1 onion;
• 20 g of greens;
• 1 tsp. salt;
• pepper - by eye.

Recipe:

1. The mushrooms are washed and the vegetables are peeled.
2. Fill a saucepan with water and place it on the fire. After boiling, diced potatoes are thrown into it.
3. The onion is finely chopped and the carrots are grated using a grater. Vegetables are fried in oil until half cooked.
4. Champignons are cut into pieces of any size. Garlic is crushed with a special device.
5. All components are added to the finished potatoes. Afterwards, cook the soup for another 10 minutes with the lid closed.
6. 2-3 minutes before cooking, throw herbs and seasonings into the pan.

To make the stew more spicy, add red pepper and paprika.

How to cook dry champignon soup

We offer a step-by-step guide to preparing mushroom soup from champignons. For this recipe, dried fruit bodies are used. They perfectly retain aroma and taste, which will be reflected in the finished dish.

• A handful of dry mushrooms;
• 1 carrot;
• 5 potatoes;
• 2 onions;
• Salt and ground black pepper;
• Sunflower oil;
• 2 tbsp. l. flour.

Find out how to properly cook champignon soup from a detailed description of the process.

1. Rinse the mushrooms, add hot water (about 2 liters) and leave until completely swollen.
2. Drain the water into a separate container (you will need it).
3. Peel the onion, chop it with a knife, peel the carrots, rinse and grate on a coarse grater.
4. Pour 2-3 tbsp into the pan. l. oil, add onions and carrots, fry until soft.
5. Sprinkle with flour, mix thoroughly and turn off the heat.
6. Peel the potatoes, rinse, cut into cubes and place in boiling water in which the mushrooms have swollen.
7. Boil for 10 minutes, add mushrooms cut into pieces, salt, season and cook for 5-7 minutes.
8. Add fried vegetables with flour, stir and cook over low heat for 10 minutes.

Champignon soup recipe 1

This quick soup is a great nutritious lunch for the whole family. Excellent taste and unforgettable aroma will give you a reputation as a capable cook, a jack of all trades. Try it and treat your loved ones.

Ingredients:

• Water - 1.5 l.
• Champignons - 150 gr.
• Minced meat - 200 gr.
• Onion - 1 pc.
• Carrots - 1 pc.
• Potatoes - 2 pcs.
• Soft processed cheese - 100 gr.
• Vegetable oil - 3 tbsp.
• Salt, pepper - to taste.

How to quickly prepare soup with champignons:

Fry the prepared champignons, minced meat and chopped onions and carrots in a frying pan until the minced meat is ready. Season the entire mixture with salt and pepper to taste.

Place the entire roast in boiling water and cook for at least 5 minutes.

Meanwhile, peel the potatoes and grate them on a coarse grater. Add to soup. We also put melted cheese there. Mix everything thoroughly and cook for another 5 minutes over low heat.

Now the soup can be brought to taste with spices and, after boiling for another 2 minutes, turn off. Quick mushroom soup is ready. Serve hot, sprinkled with fresh chopped herbs.

Bon appetit and excellent health!

Champignon soup with cheese and garlic

A recipe for mushroom soup made from champignons with the addition of cheese is an excellent first course option for a shared dinner.

• 500 g mushrooms;
• 400 g processed cheese;
• 4 potatoes;
• 1.5 liters of water;
• 1 onion;
• 4 cloves of garlic;
• 2 tbsp. l. sunflower oil;
• 2 tsp. flour;
• Salt;
• 1 pinch of paprika, Italian herbs.

A recipe with step-by-step photos of preparing mushroom soup from champignons will help novice cooks cope with the process.

Peel the potatoes, rinse and cut into small pieces.

Place in boiling water, bring to a boil and then cook over low heat for 15 minutes.

Chop the onion and garlic, add to the oil and fry until transparent.

Cut the mushrooms into cubes, add to the onion and fry over low heat until creamy.

Sprinkle flour over the entire surface, stir and fry for 2-3 minutes.

Place the diced cheese into the potatoes, stir and after 3-4 minutes. add mushrooms and vegetables.

Add salt to taste, add spices and herbs, stir and bring to a boil.

Leave on the stove for 10 minutes to absorb the flavors and serve.

Knowing how to properly cook champignon soup with cheese, you can often pamper your family with a delicious delicacy.

Recipe: Champignon soup with potatoes. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Champignon soup with potatoes.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Champignon Soup with Potatoes is 17.1 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Step-by-step recipe for making champignon soup with potatoes

If you want to diversify your diet, use the recipe for making champignon soup with potatoes and chicken. This aromatic and satisfying dish is sure to please everyone in your family.

• 300 g mushrooms;
• 5 potatoes;
• 400 g chicken meat;
• 1 carrot and 1 onion;
• Vegetable oil, salt, herbs (to taste).

A step-by-step recipe for making champignon soup with potatoes will help you cope with the process.

1. Pour water (sufficient amount) into the meat, bring to a boil, add salt to taste and cook until done.
2. After preliminary cleaning, wash the potatoes, cut into equal pieces and place in the broth, cook for 15 minutes.
3. After peeling the carrots and onions, rinse, chop into small cubes and fry in 2-3 tbsp. l. butter until golden brown.
4. Pour the vegetables into the broth, remove the meat, cut into pieces and add back to the soup.
5. Boil for 10 minutes. over low heat, add chopped herbs to taste, stir and remove from heat.

The most delicious mushroom soup

This dish is very easy and quick to prepare. To do this, you will need a minimum set of products, most of which are in the kitchen of any housewife. Thanks to the presence of fresh mushrooms, the soup will be piquant, tender and satisfying. To diversify this dish, you can use various spices that will give it an incredible aftertaste.

Ingredients:

• 300 grams of potatoes (you can use young ones);
• one large carrot;
• medium bulb;
• 250-270 g champignons;
• fresh herbs (optional);
• salt.

To ensure that the mushrooms have a creamy texture, you should buy only white champignons.

Step-by-step preparation of the recipe for champignon soup with potatoes:

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1. First you need to peel the potatoes. Vegetables should be peeled and all eyes removed. Wash the tubers thoroughly and cut into small cubes.
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2. Wash the carrots under running water and peel. Then grind it on a fine grater.

3. Peel the onion and chop into half rings.

4. At this stage you need to prepare the champignons. They should also be washed to remove sand and other debris. Finely chop each mushroom.

5. Pour a little vegetable oil into a deep pan and wait a while for it to heat up well. After this, add onion to it and simmer over low heat for no more than 5 minutes. The finished vegetable should have an attractive golden color. Add carrots to the fried onions and simmer for another 4 minutes. Throughout this time, you should not forget that the fried vegetables must be stirred.

6. Place the champignons in the pan and cover with a lid. Leave in this state for 10 minutes. During this time, the vegetables will be fully cooked and soft. Salt the carrots, onions and mushrooms.
7. Add warm water to the prepared ingredients and mix everything well with a spoon. Then add the potatoes and increase the heat to maximum until the liquid begins to boil. As soon as the water reaches 100 degrees, reduce the heat and cook for another 20 minutes.

In order for the soup to be transparent, you need to cook it only over low heat.

Instead of water, you can add ready-made broth. Once the potatoes are soft, turn off the heat, but do not open the lid. You can start tasting in 30 minutes. This time will be enough for the soup to brew. It will acquire a rich, mushroom aroma and become more starchy. Before serving, each serving should be decorated with finely chopped herbs.

The dish is ready! Bon appetit!

Nourishing creamy champignon mushroom soup: recipe with photo

Often you want to cook something new instead of the usual first course. Creamy champignon mushroom soup is the unusual and nutritious thing you need. You can rest assured that the dish will not leave anyone indifferent.

• 700 ml chicken broth;
• 2 onions;
• 500 g mushrooms;
• 2.5 tbsp. l. flour;
• 2 tbsp. l. butter;
• 2 tbsp. l. vegetable oil;
• 200 ml cream;
• Salt and spices - to taste.

A recipe with a photo will help you prepare creamy champignon soup.

1. Fry peeled and chopped mushrooms and onions in vegetable oil.
2. Add salt, add spices, mix and place in a blender.
3. Pour in 1/3 of the broth and grind until creamy.
4. In the saucepan where the soup will be prepared, melt the butter, add flour and fry for 2-3 minutes.
5. Add chopped mushrooms and onions, add the remaining amount of broth.
6. Cook for 10 minutes, add cream, salt and spices to taste, stir.
7. Bring to a boil, but do not cook so that the cream does not curdle.

Quick cream soup with champignons and potatoes

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This recipe is for those who want to feed the whole family with a delicious dish and at the same time spend a minimum of time. The puree soup made from champignons and potatoes is incredibly tender and aromatic. It is easily absorbed by the body, so it is perfect for dietary, baby and medical nutrition.

To prepare this dish you need:

• half a kilogram of potatoes;
• 0.5 kg of fresh champignons;
• 2 medium onions;
• 2 cups cream 10% fat;
• 6 teaspoons vegetable oil (refined);
• greenery.

Wash and peel the potato tubers. Cut into large pieces and boil until fully cooked.

Mash the potatoes, but before doing this you will need to drain the water. Leave a small amount of it.

Peel and chop the onion. Fry the vegetable in vegetable oil until transparent.

Wash the mushrooms, chop into arbitrary pieces and place in a frying pan with the onions. Add salt to the ingredients, mix well and simmer over low heat until excess moisture evaporates.

Using a blender, beat the onion-mushroom mixture until smooth.

Place the resulting mixture over the potatoes and add warm cream.

If desired, you can add salt and pepper. Place the pan on the fire and bring to a boil.

If the cream soup turns out to be thick, you can bring it to the desired consistency using potato broth or chicken broth.

This dish can be served with sour cream and fresh herbs.

To improve the mushroom taste, it is recommended to sprinkle each serving with a seasoning based on dried champignons.

Puree soup is prepared using this method all over the world. It has won many fans, which once again confirms its incredible taste and usefulness.

These recipes for soup with champignons and potatoes will become the best dishes for a family dinner. To make the food tasty and healthy, it will be enough to follow the tips and rules. And then you can be sure that the dinner was a great success.

Mushroom cream soup of champignons with cream and white wine

Cream of mushroom soup made from champignons with cream and white wine is considered one of the most exquisite dishes of French cuisine. If previously it was served only in restaurants, now this dish can be easily prepared at home.

• 600 ml chicken broth;
• 400 g mushrooms;
• 2 tbsp. l. butter;
• 150 ml cream;
• 100 ml dry white wine;
• 1 tsp. Dijon mustard.

A step-by-step recipe with photos will help you prepare mushroom cream soup from champignons correctly.

1. Peel the mushrooms from the film, rinse in plenty of water and cut into slices.
2. Melt the butter in a deep frying pan, add the mushrooms and fry until they are browned.
3. Pour in dry white wine, broth, cream and add mustard.
4. Stir, bring to a boil and blend with an immersion blender until creamy.
5. Serve with green basil leaves and pour the soup into serving bowls.

Recipe No. 3 light soup with champignons

And this light soup will appeal to lovers of clear broths. Champignons in combination with buckwheat give a unique taste and aroma. This soup will delight your loved ones. And you can achieve new heights in cooking.

Ingredients:

• Water - 2 l.
• Champignons - 200 gr.
• Buckwheat – 70 gr.
• Onion - 1 pc.
• Carrots - 1 pc.
• Tomato St. - 2 pcs.
• Potatoes - 2 pcs.
• Vegetable oil - 30 gr.
• Salt, pepper - to taste
• Fresh greens.

How to make light mushroom soup:

Peel onions, carrots and champignons and rinse thoroughly. Finely chop the onion, cut the carrots into half circles, and chop the champignons into small pieces. Fry all vegetables in vegetable oil until golden brown.

Scroll the tomato through a meat grinder and pour into the frying pan.

Place the entire mixture in boiling water and adjust to taste with spices.

Now you can peel the potatoes, cut them into small cubes and put them in the boiling soup.

We wash the buckwheat with running water and also add it to the soup. Boil the whole dish under a covered lid for 20 minutes over low heat.

Serve the soup hot, sprinkled with fresh herbs! Bon appetit and peace to your home!

Champignon cream soup

Ingredients:

• 3 potatoes
• 400 gr. chapignons
• 100 ml. cream
• 50 gr. grated cheese
• onion
• vegetable oil
• salt
• pepper

Cooking method:

1. Boil diced potatoes in 1.5 liters of water, add chopped champignons and simmer over low heat until the potatoes are completely softened.
2. Grind the mushrooms and potatoes in small parts in a blender until pureed.
3. Cut the onion into cubes and fry in vegetable oil.
4. Add onion to puree soup, add salt and pepper. Grind the soup again with a blender, then rub through a sieve. Place the soup over medium heat, bring to a boil and add grated cheese. Once the cheese has melted, the soup is ready to be served. Garnish the soup with chopped herbs and pieces of fried champignons.

Classic champignon soup with potatoes and meat

Every housewife can cope with the task of preparing classic mushroom soup from champignons. It does not take a lot of time. For preparation you need a minimum of ingredients. The finished dish is very tasty, aromatic and satisfying.

For this you will need:

• Water – 1700 ml
• Vegetable oil – 2-3 tbsp. l.
• Potatoes – 3-4 pcs.
• Fresh champignons – 350 g
• Onions – 1 pc.
• Salt and herbs to taste

Preparation.

Pour water into a saucepan and put it on the stove to boil.

Wash the champignons well and peel the top crust if desired.

Cut the potatoes into medium cubes and place in boiling water, cook until tender.

Cut the mushrooms into large pieces. Send to fry in a frying pan over medium heat.

Finely chop the onion and add to the mushrooms to fry. Salt everything well and cover with a lid. Fry until the moisture evaporates.

Add salt to boiled water and potatoes (1 tsp per 1 liter of water).

When the mushrooms and onions are fried, you can add them to the soup.

Finely chop the dill and also add to the pan.

When the soup boils, you can pour it into bowls and serve. Best served with sour cream!

Author

Classic creamy soup with mushrooms and cream turns out incredibly tasty. The recipe is very simple, it is even simpler than the first option, you don’t need to peel the potatoes!

Ingredients:

• Champignons – 0.5 kg
• Onions – 1 pc.
• Flour – 2 tbsp. l.
• Chicken broth - 600 ml (or water, brought to a boil and seasoned with a cube of maggi/knor, etc.)
• Butter – 50 g
• Cream (10%) – 200 ml
• Salt and pepper to taste

Step-by-step preparation.

Cut the champignons into slices and the onion into cubes.

Pour vegetable oil into the frying pan and wait until it warms up. Add onion, fry until golden brown, add mushrooms. Fry for 7 minutes until they become soft.

Place in a saucepan containing soup. Add butter and turn on low heat. The butter should melt.

Add flour to the butter and fry for 2-3 minutes, stirring constantly so as not to burn.

Gradually pour in the chicken broth, stirring so that no lumps appear.

When the broth boils, you can pour in the mushrooms and bring to a boil again (take out several plates to then decorate the finished dish with them).

The stove can be turned off. Now take a blender and grind to get a homogeneous consistency.

Add salt, pepper and leave on low heat for 5-6 minutes (it is better to cover with a lid, as the mass will shoot).

Add cream, stir, bring to a boil.

When it boils, you can turn off the stove, the soup is ready.

Pour the soup into bowls and you can decorate the dish.

Add 1 tsp. cream. Place several plates of champignons. Sprinkle with pine nuts and add some herbs.

We suggest you read: How long to cook champignons until tender?

Author

This is one of the best recipes for mushroom soup with cream cheese. The result is a rich and thick first course, and most importantly, very tasty and aromatic. It will take no more than half an hour to prepare.

Ingredients:

• Processed mushroom cheese – 180 g (2 pcs.)
• Champignons – 200 g
• Potatoes – 3 pcs.
• Onion – 1 pc.
• Carrot – 1 pc.
• Butter – 1 tbsp. l.
• Vegetable oil – 3 tbsp. l.
• Water – 1800 ml
• Salt to taste

Step-by-step preparation.

Cut the potatoes into small cubes and the onion into very small cubes. Grate the carrots on a coarse grater. Cut the champignons into slices. Cut the processed cheese into small pieces so that it dissolves easily.

Boil water in a saucepan. Add potatoes.

And processed cheese. Stir until the cheese is completely dissolved.

Fry the mushrooms.

Heat vegetable oil and butter in another frying pan. Add onions and carrots. Fry until golden brown.

When a lot of moisture begins to emerge from the mushrooms, you need to transfer them to the onions and carrots. Fry everything together for 5-7 minutes. Pour the liquid from the pan into the soup.

When the potatoes in the soup are cooked, you can add the frying agent, add salt, and stir well.

Cover with a lid for 5 minutes and bring until fully cooked.

You can taste it. The finished soup can be poured into bowls.

Author

There are various recipes for making soups, but this one does not require broth. This light and quick soup is very tasty.

To do this you will need:

• Potatoes 3-4 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Champignons – 150 g
• Pork (small piece)
• Greenery
• Spices

Preparation.

Cut the meat into small pieces.

Boil water in a saucepan (not in which the soup will be cooked). Add chopped pork. Boil. Drain the water. Drain off all the foam that forms and cook the clean meat in clean water.

Transfer the meat to the main pan when the water boils. Cover with a lid and place on low heat.

Cut the carrots into thin strips, mushrooms into slices, finely chop the onion.

You can add onions and carrots to the pan (20 minutes after the meat). Cook for 7 minutes. Add boiling water if necessary.

Cut the potatoes into cubes and add them to the pan along with the mushrooms. Cook until the potatoes are completely cooked. Salt the soup. Add finely chopped herbs and spices. Stir well.

The soup is ready. Can be served with herbs and sour cream.

Classic champignon soup with potatoes and meat. Author

Mushroom soup with champignons can also be prepared with barley. It turns out very tasty. For cooking you need regular ingredients. This option is very filling and you can have a hearty lunch with it alone. Barley holds the record for the amount of digestible protein among cereals. At the same time, it has a minimum of calories, unlike, say, buckwheat and is perfect for dietary nutrition. Try soaking pearl barley in yogurt or fermented baked milk, you can do it in milk, but it tastes better in fermented baked milk and you will see how wonderfully its taste changes.

Ingredients:

• Potatoes – 3 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Champignons – 6-7 pcs. medium size
• Barley – 100 g
• Tomatoes – 2 pcs.
• Dried parsley – 2 tsp.
• Pepper (several peas)
• Bay leaf
• Salt and pepper to taste
• Vegetable oil

Preparation.

A few hours before cooking, soak the pearl barley in cold water (you can leave it overnight). Rinse it, pour it into a saucepan and add water.

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Place the pan on the fire, bring to a boil and then cook for another 15-20 minutes. Drain the water.

Finely chop the onion. Grate the carrots on a coarse grater. Place in a cauldron with heated oil. Fry until golden brown.

Cut the champignons into slices and add to the cauldron. Fry for 5 minutes.

Cut the tomatoes into small cubes and add the stew to the vegetables.

Chop the potatoes and also add to the vegetables along with dried parsley and bay leaf.

Pour 1.5 liters of boiled water, add salt.

Cook for 15 minutes until the vegetables are ready.

Transfer the barley into the finished soup and leave to steep for 15-20 minutes.

The finished dish can be decorated with herbs and sour cream. This is how rich and thick the soup should be.

Author

Preparation.

Preparation

Mushroom champignon soup with vermicelli and chicken

Mushroom soup with noodles and chicken breast turns out very tender, satisfying and aromatic.
An ideal dish for a family lunch. This flavorful chicken noodle soup can be prepared without frying. Simple recipe! If you like first courses without frying or want a light dietary dish, then be sure to prepare this option. You can even make it with homemade noodles. To do this you need:

• Chicken – 300 g
• Water – 3 l
• Potatoes – 3 pcs.
• Onion – 1 pc. (60 g)
• Carrot – 1 pc. (70 g)
• Noodles – 60 g
• Champignons – 8-9 pcs. (170 g)
• Garlic – 7 g
• Dill - 10 g
• Salt, pepper to taste
• Bay leaf – 4-5 pcs.
• Vegetable oil – 2 tbsp. l.

Preparation.

Boil the thighs in a separate pan for a couple of minutes and transfer them to the main pan and leave to cook for half an hour. This way the meat and broth will be clean, without any foam.

When the thighs are cooked, remove them to a plate.

Cut the carrots into thin cubes. Add carrots to the broth.

Cut the potatoes into cubes and also add to the broth. Salt 1/3 tbsp. l. Cook until the potatoes are fully cooked.

Cut the mushrooms into slices, the onions into small cubes and add to the pan.

When the chicken has cooled, you need to clean it, cut it into pieces and add to the soup.

Next send the noodles.

When the soup boils, add bay leaf and pepper, pour in vegetable oil.

Cut the garlic into small cubes.

Add it to the soup and cook for another 1-2 minutes. This way it won’t be too spicy, just aromatic!

Finally add finely chopped dill.

Author

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The secret of the recipe is the gradual caramelization of the mushrooms. During the frying process, they fully reveal their taste and then give it to the soup, which turns out to be especially rich and aromatic.

Ingredients

• 60 g butter;
• 900 g fresh champignons;
• salt - to taste;
• 1 onion;
• 40 g flour;
• 6 sprigs of fresh thyme;
• 2 cloves of garlic;
• 1 liter of chicken broth or water;
• 250 ml water;
• 250 ml cream with a fat content of more than 33%;
• ground black pepper - to taste;
• fresh herbs - to taste.

Preparation

Melt butter over medium heat in a large saucepan. Add sliced ​​mushrooms and salt. Wait for the mushrooms to release their juice, then reduce the heat to low. Continue cooking for about 15 minutes, stirring frequently, until the liquid has evaporated and the mushrooms are golden brown.

Throw chopped onion into the pan. After 5 minutes, when it becomes soft and translucent, add flour and fry, stirring often, for another 2 minutes. Tie the thyme sprigs into a small bundle with string and add to the mushroom mixture. Then throw in the chopped garlic.

Pour chicken broth and 250 ml water into the pan. Bring the dish to a boil and cook for 1 hour. Then remove the thyme.

Puree the soup with a blender at high speed.

We suggest you read: How to store fresh oyster mushrooms in the refrigerator

Return to pan and add cream. Season the dish with salt and black pepper, pour into bowls and serve, garnished with fresh herbs.