Lenten mushroom soup with champignons / Recipe with photo

How to cook Lenten soup with barley and champignons

2. Peel the carrots and onions, cut into cubes, fry for 2 minutes in a frying pan with heated vegetable oil.

3. Cut the champignons into slices and add to the onions and carrots. Please note that you need to fry the mushrooms with onions and carrots for no more than 1 minute.

4. Peel the potatoes, cut into cubes and add to the pan when the barley is cooked but overcooked, that is, the grain becomes soft. Fundamentally, you need to continue cooking the soup over low heat, then the potatoes and barley will not boil, but will cook evenly, all the ingredients will open up and give off taste and smell.

5. When the soup boils, add the frying (mushrooms with carrots and onions). Cook the lean mushroom soup until tender, checking the softness of the potatoes.

Delicious Lenten soup with champignons is ready

Bon appetit!

Lenten soup with champignons and vermicelli (noodles)

Mushroom soup with noodles has long been a classic. It’s indescribably simple to create; it’s easier just to chop onions, carrots, mushrooms, throw them into a saucepan and cook until tender. But noodle soup will be much tastier than a similar stew. For Lenten noodle soup you will need:

• mushrooms (champignons) – 400 g;
• potatoes - 2 root vegetables;
• carrots - 2 root vegetables;
• onion – 2 heads;
• flour - approximately 100 g;
• vegetable oil - for frying;
• salt, pepper and finely chopped herbs - to taste.

If you don’t have lean noodles on hand, prepared without adding eggs, prepare them from flour, salt and warm water (for 50 grams of water - 100 grams of flour - a pinch of salt). Knead the dough, roll out and cut the noodles.

Cut the potatoes into thin slices and place them in boiling salted water (for the indicated amount of goods you will need approximately 1.5 liters of water). Cook over low heat for about 20 minutes.

Grate the carrots on a shredder, finely chop the onion and fry in vegetable oil. Approximately 10 minutes after the start of frying, add mushrooms, cut into 2-3 parts, to the vegetables in the frying pan. To prevent the soup dressing from burning, you need to stir it quite often. After adding the mushrooms, keep the frying on the fire for 7-10 minutes.

Place the prepared dressing in a saucepan with potatoes, pepper, add noodles and cook over low heat for 5-7 minutes. You can add finely chopped greens to the finished lean soup with champignons, poured into bowls.

Lenten puree soup with champignons

If your household prefers pureed soups out of all the soups, then you can also offer them a beautiful lean champignon soup. You will have to prepare for it the same products as for the previous option (except for vermicelli), but in different quantities:

• mushrooms (champignons) – 400 g;
• potatoes - 8 root vegetables;
• carrot - 1 root vegetable;
• onion – 1 head;
• vegetable oil - 3 tablespoons;
• salt, pepper - not for everyone.

Cut the potatoes into small cubes and boil until tender in unsalted water (approximately 1.5 liters). During this period of time, place the chopped mushrooms in a dry and fairly deep frying pan and simmer them under the lid, stirring frequently, for 15-20 minutes. Then pour vegetable oil into the frying pan and add finely chopped onion with carrots grated on a small grater. You need to fry the vegetables together with the champignons for 5-7 minutes.

Using a slotted spoon, remove the potatoes from the pan and add them to the pan with the rest of the ingredients. Pour a glass of potato broth into it. Season everything with salt and pepper to taste, cover with a lid and let it simmer for about 5 minutes. After this, pour the purchased soup into a blender bowl and use the device to bring it to a homogeneous mixture. All. A very tasty creamy soup with champignons can be poured into plates.

Lenten soup with champignons and beans

Mushrooms mix well with legumes such as beans. You can put both snow-white and reddish beans in soups - it's a matter of personal taste. As a rule, it is better to prepare beans for soup (boil) without the help of others. But the taste is not very affected by the introduction of a ready-made, canned product. Absolutely for this culinary dish you will need:

• champignons – 400 g;
• beans (prepared or canned) – 200-250 g;
• potatoes - 3 root vegetables;
• carrot - 1 root vegetable;
• onion – 1 head;
• vegetable oil – 2 tablespoons;
• salt, pepper - not for everyone.

Cut the potatoes into medium cubes and cook in salted water (water volume 2-2.5 l). Finely chop the onion, grate the carrots using a shredder or a Korean carrot grater, cut the mushrooms into 2-4 parts, depending on the size.

Place champignon mushrooms in the oil heated in a frying pan and fry for about 5 minutes, then add onions and carrots to them. Fry everything together over medium heat for 7-10 minutes, stirring constantly.

About 10 minutes after the potatoes boil, add the beans to the saucepan, and when the potatoes are ready, add the mushrooms and vegetables. Add salt to the soup as needed, season with pepper and boil for another 15 minutes. Then turn off the heat under the saucepan and let the lean dish brew for another 20 minutes.

Lenten soup with mushrooms and champignons... Possible options

Options for lean soup with champignons can be very different. Take the puree soup described a little higher. It will be quite tasty in this case, too, if you do not break it up with a blender, but put the vegetables and mushrooms in a saucepan with potatoes and bring it to readiness.

In such a soup, or more precisely in its vegetable dressing, you can add not only carrots and onions, but also other gifts from the garden. Tomatoes and bell peppers are excellent for this. These vegetables also need to be chopped and fried together with carrots, onions and champignons, and then transferred to the pan with the potatoes.

Various grains, for example, buckwheat, mix well in soups with champignons and mushrooms. By the way, for a lean soup with champignons, you will also have to fry it together with onions, mushrooms and carrots for 15 minutes, and then send it out to finish cooking with the already bubbling potatoes. You can also add tomatoes to this dressing for lean soup, and if you don’t have them, then tomato paste or sauce. It will turn out even tastier.

Mushroom Lenten Soup

Soup “Mushroom rain”

Starring: Mushrooms – champignons; Rain - small vermicelli; Sunny day - potatoes, carrots, onions Plot: the latest trends in the life of old heroes!

Buckwheat soup with champignons

“Fasting with Moulinex” with this tasty and easy-to-make soup.

Thick bean noodle soup

Very tasty, satisfying and healthy. Having prepared this soup at least once, I am sure that it will be a frequent guest in your home. An indispensable dish for the Lenten table.

Mushroom soup with red beans and spinach

The soup came out very satisfying, fragrant and tasty, despite the fact that it was meatless.

Soup with dried mushrooms, fresh champignons and oatmeal

Thanks to the abundance of mushrooms, the soup comes out very fragrant. And Mistral's oat flakes, which do not require cooking, add a certain piquancy and delicate texture.

Lenten mushroom soup with beans

A very fascinating and tasty soup, not bad for contrast on ordinary days, especially with the addition of sour cream, and irreplaceable during Lent, even on the strictest days - after all, it does not even contain vegetable oil. For me, this soup turned out to be a revelation - an extraordinary combination of goods and a fascinating taste. From the outside it looks very timid, but the taste is very pleasant. The recipe for this dish was posted on the website in 2008 by the user Samaria under the title “Lenten soup with beans and mushrooms” and illustrated by me as part of the “Coloring” campaign.

Champignon soup with “spider web”

A quick, easy-to-make, dietary soup.

Lenten soup puree “Mushroom Glade”

I don't claim originality. It’s just the last days of fasting, it’s hard to surprise yourself, but you still need to eat. The soup is fragrant and tasty.

Lenten mushroom soup

A simple and easy-to-make soup on Lent.

Mushroom soup with eggplant

Rich mushroom soup with 2 types of mushrooms: dry and new. An unexpected combination – a new taste. I got the idea from the magazine “Gastronomic School”, however, I completely reworked it in my own way.

Lenten soup with mushrooms

Lenten soup with mushrooms is one of the most delicious and necessary dishes of Lent. Mushroom soup simply saturates the body, and contains significantly fewer calories than soups prepared with meat broth. During Lent, mushroom soup is an irreplaceable dish that gives energy, gives a beautiful taste and allows you to cleanse the body without feeling “deprived.”

Soups can be prepared from a wide variety of mushrooms - frozen, new, dried. But if you couldn’t prepare dried and frozen ones, it’s not a failure. All year round we offer champignons that are tasty, affordable and completely harmless.

The mushrooms give all the aromatic and nutritious substances to the broth, which is why it tastes so distinctive. Nothing worse than meat.

Lenten soup with mushrooms is not bad because it is very quick and easy to prepare, especially if you cook it from champignons. You can get rid of it in almost a quarter of an hour, maximum 20 minutes.

How to prepare Lenten soup with mushrooms?

You can find a huge number of recipes. One of them. Cut the onions and vegetables into cubes, simmer a little with salt and seasonings in a saucepan or saucepan, dump in the mushrooms, stir for about a minute. Then pour in water. Add potatoes, cook a little and turn off, let the soup brew for a little while. At the end, sprinkle the finished lean mushroom soup with herbs. On our website you can simply find recipes for making lean soups with mushrooms and rice, buckwheat or barley. There are recipes for lean soups with mushrooms and eggplants.

For those who suffer greatly during fasting from the lack of sour cream, we can recommend soy mayonnaise. It makes a great substitute for regular sour cream - the usual taste of the dish will not suffer at all.

Lenten soup with mushrooms is not only mushroom soup in its traditional sense. You can prepare lean borscht with mushrooms, cook lean cabbage soup, and “conjure” a pickle with barley and champignons. Cream soups and puree soups, which can also be prepared in lean versions, have gained enormous popularity.

Lenten soup with mushrooms can be prepared not only on the stove, but also in a slow cooker. You can simply find recipes to give to the “smart assistant” to work on. Thanks to it, you won’t have to run to the stove for every two minutes to “look at the soup.” The multicooker will do everything for you - all you have to do is serve the fragrant soup on the table and invite your family.

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Lenten champignon soup

Lenten champignon soup will certainly be appreciated by lovers of rich mushroom first courses. The soup is perfect for a homemade lunch during Lent.

Ingredients

• 300 g champignons
• 3 potatoes
• 2 medium onions
• 1 large carrot
• 50 g vermicelli
• small bunch of dill and parsley
• salt, pepper to taste

Recipe for making a dish at home

1. Prepare all the ingredients for the soup in advance: peel the potatoes, onions and carrots, thoroughly wash and dry the mushrooms.
2. Cut the onion into small cubes, grate the carrots on a large grater, cut the mushrooms into medium pieces.
3. Heat 2-3 tbsp in a frying pan or saucepan with a thick bottom. vegetable oil and add onions and carrots. Fry the vegetables together, stirring with a spatula, for about 5 minutes over low heat.
4. Then add the champignons to the pan/pot and simmer them together with the vegetables for 2-3 minutes. Pour 1 liter of boiling water into the pan with vegetables and mushrooms (or transfer everything from the pan to a pan with water), add salt, add potatoes and cook for 10 minutes at low boil.
5. After the potatoes, add vermicelli to the mushroom soup and cook for another 5 minutes. Wash the greens and finely chop them with a knife, add to the soup and remove from the heat. Cover the pan with a lid and let sit for at least 15 minutes.
6. Pour the lean soup with champignons into bowls and serve hot. Bon appetit!

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Champignon soups: Lenten recipes

Mushroom soup made from champignons is a fairly popular lean dish, because it is tasty, filling and nutritious, despite the fact that it has few calories. Therefore, the ladies' magazine will share several recipes with you, because there are a huge number of them, and from time to time it is even difficult to choose which one will suit you and which one will not. We have selected only the most popular soups, they are easy to prepare, they are not expensive, and most importantly, they are healthy and tasty.

Absolutely, the mushrooms themselves are champignons, you can even eat them raw. This is a favorite delicacy of almost all forest animals, and all because they are rich in vitamins, proteins and minerals. Mushroom soup can be made from all edible mushrooms, and even with meatballs.

Their advantage is also that they are cheap. You can create a soup with snow-white mushrooms, but it will cost you a decent amount, and the taste will not actually differ from ours. So, you can safely start making it and enjoy the fragrant champignon soup.

Regular mushroom soup

This is one of the usual mushroom soup recipes that you can prepare at home without any hassle. To do this you need:

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• Champignons –500g
• Medium size potatoes – 3 pcs.
• Carrots – 1 piece
• Onion – 1 piece
• Pasta – 2 handfuls
• Salt, spices, herbs - to taste

Making this mushroom soup is quite simple. It is prepared for a 3-liter size, so you can add ingredients if the pan is larger, and subtract a little if you are cooking very little.

1. The champignons should be washed and cut into quarters or halves if the mushrooms are small. If they are huge, then cut them into layers and put them in a pan.
2. Pour water over the mushrooms and cook them in salted water.
3. While the broth is cooking, you must prepare the ingredients for frying. To do this, finely chop the onion and grate the carrots on a medium grater.
4. When the broth has boiled a little, and for this the water must boil and cook for 5 minutes, separate it from the mushrooms using a colander. Naturally, don’t throw away mushrooms, otherwise some people do that.
5. Fry the champignons along with onions and carrots in a frying pan, adding a little vegetable oil.
6. Cut the potatoes into small pieces, as you usually use for soups, and add them to the broth. Now bring the broth to a boil, then add the fried mushrooms.
7. Wash and finely chop the greens.
8. While the greens are being cut, your mushroom soup is already being cooked, and all that remains is to add the vermicelli. It is better to use hard types, then the pasta will not fall apart.
9. When the vermicelli is cooked, add the herbs, turn off the soup, and cover it with a lid. Naturally, before this, you should add a little spice, if you wish. Let it sit for about 10 minutes and you are ready to serve.

That's it, the regular champignon soup is ready, it can be served.

Lenten soup with champignons

At the moment, Lent is approaching, and Lenten champignon soup will be very appropriate. Fasting is not only a religious tradition, but also a wonderful opportunity to lose weight. To do this you need:

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• Champignons – 400g
• Onion – 1 piece
• Potatoes – 2 pcs.
• Millet - half a glass
• Salt, herbs, bay leaf, spices - to taste

1. Boil 2.5 liters of water in a saucepan. While it's heating up. You should cut the onion into small pieces.
2. Wash the millet thoroughly a couple of times to remove all the dirt, and also pour boiling water over it.
3. Cut the potatoes into medium pieces that you feel comfortable eating in the soup.
4. When the water boils, you should add millet and potatoes to it. You can immediately throw both products. Boil the potatoes, this will take approximately 20 minutes.
5. At this time, you should wash the mushrooms and cut them into pieces that are comfortable for consumption. Heat a frying pan, add a little sunflower oil, and throw the mushrooms on it. Add the onion to the champignons and fry until tender, but do not overcook.
6. Now add the roast to the soup, also spices and salt to taste.
7. Turn the heat to low, cover with a lid, and simmer for 5-7 minutes.

That's it, the lean champignon soup is ready, it can also be prepared with barley. And at this time, all that remains is to think about what to submit for the 2nd, or take a look at our articles. Bon appetit!