Delicate potato puree soup with champignon mushrooms will add sophistication to your dinner table. This dish can be served on a holiday or enjoyed with pleasure on an ordinary day. Right this minute we begin to learn how to prepare this first dish. Read detailed instructions on how to prepare mashed potato soup with champignon mushrooms. We repeat the described steps. And the reward will be a tasty, tender delicacy.
Traditional option
The classic recipe for creamed mushroom and potato soup will never let you down. Required components:
- Fresh mushrooms - 500 grams. They are successfully replaced by frozen products.
- Chicken parts or chicken - for making the base.
- Potatoes - half a kilogram.
- Onions - 2 medium heads.
- A pair of laurel leaves.
- Potato puree soup with mushrooms and cream is being prepared, so this 20% fat dairy product is simply necessary. Without it, the food will not have the rich creamy structure befitting a classic dish.
- Unflavored vegetable oil - 70 milliliters.
- According to personal taste preferences, we take salt and, if necessary, ground black pepper.
With celery and cheese
This thick, moderately spicy dish can be a complete lunch or a light, nutritious dinner. It successfully combines tender mushrooms, hard cheese and white poultry meat. Therefore, it will appeal to a wide range of eaters. To serve cream cheese soup with champignons and chicken on time, you will need:
This creamy soup with champignons in chicken broth is prepared very quickly and easily. Peeled and crushed garlic is sauteed in melted butter, and then supplemented with mushrooms, onions, carrots and celery. After a few minutes, spices and flour are poured into a common container. Mix everything carefully and continue frying. Literally a minute later, vegetables and mushrooms are poured with broth and combined with browned pieces of fillet. All this is brought to a boil, simmered briefly over low heat, mixed with cream and grated cheese, and then cooled slightly and pureed with a blender.
Soup base
We wash the chicken parts from which we will prepare broth for the soup. Place them in a saucepan. Cook until the meat is done adding bay leaves. During the cooking process, be sure to remove the scale film that collects on the surface.
The finished pulp should separate easily from the bone. Strain the resulting broth to remove possible inedible inclusions, such as bone fragments. Separate the meat and cut into small pieces. We'll need it soon. Leave about one to one and a half liters of chicken broth. It will be the basis for our mashed potato soup with mushrooms.
Recipe for toast with champignons and peppers
Improvise! Replace peppers with tomatoes or pickled cucumbers.
Ingredients:
- Small champignons - 4 pieces
- White or whole grain bread - 4 pieces
- Sweet red pepper - 1 piece
- Cream cheese to taste
Cooking method:
- Cut the champignons into thin slices and fry in a dry frying pan (or grill) on both sides.
- Remove the seeds from the pepper, cut into small pieces, and fry on the grill or frying pan on both sides.
- Toast the bread in a toaster. Spread mushroom sauce or soft cheese onto the finished hot toast, place 2-3 pieces of pepper and mushrooms on each slice. Serve warm.
Tip: The bread slices should be 1-2 cm thick, depending on how you fry them. You can brown them in a dry frying pan, grill, toaster, or fry them in butter or vegetable oil.
Tuberous vegetable
Peel the potatoes. We cut the potato tubers into several parts to make the process faster, and put them in a saucepan, fill them with cold water. The water should cover the tubers by about a centimeter. Salt and cook the potatoes until tender. It’s even better to overcook it slightly to make the soup more tender. Remove liquid from finished potatoes. We turn the tubers into a puree mass using any method convenient for us. Pour a third of the chicken broth over the mashed potatoes, the entire amount. Mix until smooth.
Mashed potatoes with fried champignons and caramelized onions
You will need:
- Potato
- 200 ml milk
- 100 g butter (depending on the desired consistency and silkiness!)
- 56 gr. fresh spinach
- Salt and pepper
- 90 gr. Onion
- 225 g champignons
- 2 tablespoons, butter or oil, or a mixture of both!
- 50 ml balsamic vinegar
Heat olive oil in a large skillet over medium heat. Add the onion to the hot pan and toss in the olive oil.
Cook, stirring occasionally, until you begin to see the onions lightly brown. This takes about 5-10 minutes.
You will see the onions start to stick, this is normal. Add the mushrooms and continue to cook, stirring frequently, until the mushrooms and onions are caramelized (depending on how deep you want to go in the color.) Stir in the balsamic vinegar and cook until completely absorbed. Remove from heat. Add the cubed potatoes to a large saucepan and cover with cold water until the potatoes are submerged.
Place over high heat and bring to a boil. Add in butter and milk and knead until no lumps remain. Stir in fresh spinach. Pour in the onion and mushroom mixture and season with salt and pepper.
Mushrooms and onions
We free the onions from everything inedible. We wash and cut the champignons as we prefer. We also chop the onion in any suitable way.
In a frying pan, heat the entire amount of vegetable oil indicated in the recipe. Fry mushroom and onion slices at moderate temperature. The procedure time is 6-9 minutes.
We puree the mushrooms and onions; it is most convenient to use a blender. We also send chicken meat there. Take as much as you need. For a thicker mashed potato soup with mushrooms, you need to use more meat. If you need a liquid dish, take less.
Combine ingredients and finish cooking soup
Place all other mashed ingredients into the pan with the mashed potatoes. Beat until the cream is smooth. Check the puree for salt and pepper. If necessary, add these spices. Add broth, if necessary, to the pan with the future puree soup. Turn on the stove and bring its contents to a boil. Five minutes after the start of boiling, gradually add the entire amount of cream into the soup. Don't forget about stirring. After adding the cream, cook the mashed potato soup with mushrooms for another three minutes at low temperature. You can serve this tender and satisfying dish with croutons or simply sprinkle it with your favorite fresh herbs and black pepper.
Mushroom champignon soup: recipes with photos
It is advisable to start preparing soup with champignons on the same day that they were purchased in the store. You should not store these mushrooms for more than 2-3 days. Otherwise, the champignons may accumulate toxins that can cause poisoning.
Simple champignon soup
Ingredients:
- 250 g mushrooms;
- one onion and one carrot each;
- 2 medium potatoes;
- 2 tbsp sour cream;
- vegetable oil.
Pour water into a saucepan and place on the stove. Peel the potatoes, cut into cubes and place in the pan. While the potatoes are cooking, finely chop the onion and fry it in a frying pan in vegetable oil.
Peel the carrots and grate them on a fine grater. Place the carrots in the frying pan. Fry onions and carrots until done.
Wash the champignons, dry them and cut into thin slices. Place mushrooms in a frying pan with carrots and onions. Salt the champignons and fry them until tender. Add sour cream to the prepared mushrooms, stir everything well and fry the mixture for about 2 more minutes.
Add salt and bay leaves to the pan with fully cooked potatoes. Place the prepared mushroom mixture into the soup. Add vermicelli and cook for 7-10 minutes.
Finely chop the dill and pour it into the pan. Add salt to the soup, cook it for a couple more minutes and turn off the stove.
Cream soup
Cream soup
Ingredients:
- 125 g potatoes;
- 850 g champignons;
- 150 ml heavy cream;
- 1 onion;
- 700 ml chicken broth or water;
- 50 ml vegetable oil;
- 60 g each of flour and butter;
- salt pepper.
Finely chop the onion. Cut the champignons into large cubes. Pour water into a saucepan and boil.
Fry the onion in a frying pan until half cooked. Place the champignons in the pan. Fry the mushrooms until excess moisture is removed from them.
Remove the mushrooms from the pan and place them in a blender bowl. Pour 250 ml of broth there. Blend everything in a blender until pureed.
Wash the pan and spread the butter on it. Fry the flour in it until golden brown.
Pour 250 ml of broth into the pan in a thin stream. Cook the mixture for 2 minutes. and twist it in a blender to remove lumps.
Combine the sauce and mushroom mixture in one pan. Pour the remaining broth there, add salt, pepper and boil.
Remove the pan from the stove, wait 2 minutes and pour the cream into the cream soup. Reduce the gas and return the pan to the stove. Heat the soup until it boils, turn it off and garnish with a whole sprig of dill or parsley.
Soup with champignons and melted cheese
Soup with champignons and melted cheese
Ingredients:
- 2 liters of chicken or vegetable broth;
- one onion and one carrot each;
- 2 potatoes;
- 1 clove of garlic;
- 1 processed cheese;
- a pinch of nutmeg;
- 1.5 tbsp each of vegetable and ghee;
- 200 g champignons;
- salt pepper.
Peel and rinse the onion. Make a deep cut on it. Peel the carrots and cut into cubes. Wash the champignons and cut into thin slices, unpeeled, finely chop the garlic.
Heat the lean and ghee oil in a thick-walled frying pan. Put carrots and garlic there. After the vegetables are lightly fried, add the chopped mushrooms to the pan.
Simmer the mushrooms and vegetables over medium heat for about 5 minutes, stirring with a spoon. Pour the broth into the mass through a sieve.
Peel the potatoes, cut into medium cubes and place in the pan. Place the whole onion there. Boil the soup until the potatoes are ready.
Finely chop the cheese or grate it. Add cheese to the soup, salt and pepper the broth, cook for a couple more minutes and turn off the stove. Remove the onion from the soup.
Variant of soup with champignons and pork
Soup with champignons and pork
Ingredients:
- 400 g not too fatty ribs;
- 4 potatoes;
- 2.5 l of water;
- 3 tbsp rice cereal;
- 1 carrot and onion;
- 2 tbsp vegetable oil;
- 7 champignons;
- salt, herbs.
Wash the plate of meat and divide it into parts so that 1-2 ribs remain in each. Place the pork in a saucepan, add water and let it cook.
After boiling, be sure to remove foam from the broth. Reduce heat and cook ribs for 40-45 minutes.
While the pork is cooking, wash and peel the carrots and potatoes. Cut the potatoes into cubes, carrots into cubes. Peel and finely chop the onion. Cut the mushrooms into slices.
Heat oil in a frying pan. Fry the onion until half cooked. Place carrots in the pan.
As soon as the vegetables are fried until golden brown, add the mushrooms to the pan. Simmer the champignons until all the water has evaporated.
Place mushrooms and vegetables in a saucepan with boiled ribs. After the broth boils again, add washed long rice to it.
Cook the soup for another 10 minutes. and turn off the stove. The rice in the broth should remain a little tough at this point. To let it steam, cover the pan with a lid and leave on the stove for 15 minutes. Add greens to the soup and serve it to the table.
Step-by-step recipe for soup with broccoli and champignons
Soup with broccoli and champignons
Ingredients:
- half an onion and a carrot;
- 2 potatoes;
- 1.2 liters of water;
- 150 g broccoli;
- 3 tbsp vegetable oil;
- 100 g fresh champignons;
- bay leaf, salt, spices.
Peel carrots, onions, potatoes. Cut carrots and potatoes into equal cubes. Chop the onion into small pieces.
Place all the vegetables in a saucepan, add water and put on fire. Bring the broth to a boil and cook for half an hour. Wash the mushrooms, chop and fry in vegetable oil for 5 minutes.
Wash the broccoli, add to the pan with vegetables and cook the soup for 10 minutes. on low heat. Mash the vegetables a little in the pan with a rolling pin or masher.
Add fried champignons to the soup. Salt the broth, add spices and add bay leaves. Cook the soup for another 7 minutes and turn off the gas. If desired, garnish the broth with finely chopped herbs.
Option for a dish with noodles in a slow cooker
Ingredients:
- 500 g fresh champignons;
- 4 potatoes;
- one carrot and one onion;
- butter;
- some vermicelli;
- spices and salt.
Peel and chop carrots and onions. Set the multicooker to “Baking” mode. Fry the vegetables until done.
Cut the potatoes into cubes, champignons into slices. Place both ingredients into the slow cooker. Salt the mixture, add spices and bay leaf.
Pour water into the multicooker bowl. Select the “Stew” mode and cook the soup for 1-1.5 hours. In 7 minutes Before the end of cooking, pour vermicelli into the broth.
Delicious soup with champignons and eggplants
Soup with champignons and eggplants
Ingredients:
- 1.7 liters of water or chicken broth;
- 1 small eggplant;
- 150 g leeks;
- 1 carrot;
- 3 potatoes;
- 100 g vermicelli;
- 200 g mushrooms;
- 1 bell pepper;
- bay leaf, sweet peas to taste;
- parsley, vegetable oil, salt.
Cut the eggplants into slices, add salt and leave for 20 minutes. to remove bitterness.
Place a pot of water or broth on the stove over high heat. Peel the potatoes and cut into cubes. Place potatoes into boiling water and reduce heat.
Boil potatoes for 10 minutes. During this time, wash the leek and cut it into slices. Peel the carrots and grate them on a coarse grater.
Remove the seeds from the bell pepper and cut the pulp into not too long strips. Chop the champignons into small pieces, rinse the eggplants, and finely chop the parsley.
Heat vegetable oil in a frying pan. Fry leeks and carrots for 7 minutes. Add eggplants to the mixture and simmer for another 7 minutes.
Place bell peppers in a frying pan, add salt and pepper and fry for about 3 minutes. Place the fried onions and all other ingredients into the pan with the potatoes.
Add peppercorns, bay leaves, spices to the soup and bring it to a boil. Place chopped champignons into the broth.
Bring the soup to a boil again, reduce heat and simmer for 10 minutes. Add vermicelli to the soup. Stir the broth and cook for another 5 minutes. When serving, add some chopped herbs to the soup.
Recipe for soup with frozen peas and champignons
Soup with peas and champignons
Ingredients:
- 250 g champignons;
- 1 carrot;
- 2 potatoes;
- 100 g frozen green peas;
- a bunch of parsley and dill;
- 1 bay leaf, salt.
Pour water into a saucepan and boil. Wash mushrooms and potatoes. Cut the champignons into slices and the potatoes into cubes.
Peel and rinse the carrots. Cut it into thin slices. Wash the parsley and dill and chop finely.
Place potatoes, carrots and mushrooms in boiling water. Prepare ingredients for 10 minutes. over medium heat.
Salt the broth, add bay leaves and green peas. Boil the soup until ready and serve, sprinkled with herbs and seasoned with sour cream.
Barley and potato soup step by step
Soup with barley and potatoes
Ingredients:
- 200 g pearl barley;
- 300 g champignons;
- 2 carrots and onions;
- 2.5 liters of water or chicken broth;
- 2 tbsp cream;
- 2 cloves of garlic;
- greens, salt, pepper.
Soak the pearl barley for 2 hours. Drain the water, rinse it, put it in a saucepan and add water. Boil the pearl barley until half cooked.
Wash vegetables and mushrooms. Cut the onion and carrots into small cubes of the same size. Chop the garlic very finely with a knife, and cut the mushrooms into large slices.
Fry the onion in a frying pan until golden brown. Add garlic and carrots to it. Mix the ingredients thoroughly and fry until cooked.
Place mushrooms in the pan. Turn up the heat and fry them until the color changes to golden brown.
Remove the pearl barley from the pan and wash it. Pour water or broth into the pan. After the water boils, add mushrooms and vegetables into it.
Put back the pearl barley, salt and pepper the broth. Cook the soup until the cereal is ready. Add some chopped herbs to the broth and cook for a couple more minutes.
Soup with champignons and buckwheat
Ingredients:
- 150 g mushrooms;
- 4 potatoes;
- 0.5 carrots;
- 3 tbsp buckwheat;
- 1 onion;
- 2.5 l of water;
- 2 bay leaves;
- vegetable oil, spices, salt, herbs.
To prepare this version of mushroom soup, thoroughly rinse the buckwheat. Cut the potatoes into cubes. Place buckwheat and potatoes in a saucepan with water and cook for 25 minutes. over low heat.
Chop the onion and carrot and fry in vegetable oil until tender. Add sliced mushrooms to the pan and fry them until tender.
Add the mixture from the frying pan to the pan with buckwheat and potatoes. Salt the soup, add spices and add a bay leaf. Cook the mushroom broth for about 10 minutes more. Garnish the soup with herbs and turn off the stove.
Source: https://www.chefmarket.ru/blog/gribnoj-sup-iz-shampinonov-recepty-s-foto/
Simplified version
It is quite possible to prepare such a soup without meat. Grocery list:
- potatoes - 6 tubers;
- champignons - 300 grams;
- one large onion;
- cream 15-20% - 12 liters;
- pepper, salt - to taste;
- vegetable oil, odorless - approximately 40 milliliters;
- greens or croutons - optional.
