Mushroom champignon soup in a slow cooker - a proven recipe

Mushroom champignon soup in a slow cooker - a tried and tested recipe!

Champignon soup in a slow cooker comes out richer and more delicious than on the stove, using the usual method. It's all about the manufacturing method. In a slow cooker, the soup simmers for a long time, and thanks to the tight lid, the smell does not evaporate. Take note of this recipe and share your impressions later!

Fresh champignons 500 g
Sunflower oil 2 tbsp.
Greens to taste
Potatoes 4-6 pcs.
Onion 1 piece
Salt to taste

For 100 g
Calories: 109 kcal
Proteins: 1 g
Fat: 10.2 g
Carbohydrates: 3.2 g

This recipe for mushroom champignon soup for a slow cooker, although ordinary, is reliable and does not require huge foreign exchange costs. I hope you enjoy it!

Before doing the tenderloin, soak the mushrooms in water. This will make it easier to clean the dirt from them. Turn the multicooker on to the “Frying” mode and pour a little vegetable oil into the bowl to heat it up.

Peel the onion and wash it. We cut it finely as usual. You don’t have to cut it at all, but throw it completely into the soup, it’s a matter of taste.

Meanwhile, the oil has warmed up and you can lay out our onion. Fry until yellowish, stirring occasionally with a spoon. Now we carefully wash the champignons; it is not necessary to clean them. Cut into slices of medium thickness and place in a deep bowl for a while.

I cut the potatoes into cubes in advance and filled them with cold water to remove excess starch. The onion is fried, so you can put other ingredients in the multicooker bowl. Add mushrooms, then potatoes, then add 1-1.5 liters of water. Don't forget to add salt.

Set the “Soup” program for 1 hour and close the lid. All that remains is to wait until our champignon soup is prepared. During this period of time, the kitchen will be filled with an indescribable mushroom smell from the multicooker, which will whet your appetite even more!

You can serve mushroom soup with herbs and sour cream. Bon appetit!

Tip: champignon soups mix well with milk products. For contrast, try adding processed cheese or cream to the existing recipe. The result will pleasantly surprise you!

Still looking for a slow cooker mushroom recipe? Take a look here, maybe it will intrigue you!

Cook for pleasure and be happy!

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Champignon soup in a slow cooker

Mushroom soup – delicious! Who would have thought that champignon soup in a slow cooker would be simple and easy to prepare? And yet, it is so! At the same time, any champignons that you have are suitable: frozen, fresh or canned.

Soup with frozen champignons

Champignon soup turns out to be very satisfying, despite the fact that mushrooms replace the meat in it. You can even adapt the recipe for a Lenten dish.

So, to prepare champignon soup in a slow cooker we will need:

350 g frozen champignons
3 potatoes
1 onion
1 tomato
1 carrot
2 l. boiled water
2 tbsp. vegetable oil
50 g butter
100 ml. sour cream
3 mountains dark pepper
Salt
Greenery

Step-by-step preparation of champignon soup in a slow cooker:

Cut the onion and carrots into small pieces, fry together with the mushrooms in the “Baking” mode for 10 minutes.
Add butter and fry for another 10 minutes.
Pour in boiling water, salt, add seasonings, turn on “Stew” for 40 minutes.
Add chopped potatoes and simmer for another 30 minutes.
Add the peeled tomato and cut into small slices. Set “Stew” for 20 minutes.

Before serving, sprinkle with fresh herbs. It's better eaten with chilled sour cream!

Cream soup with fresh champignons

Now let’s learn how to cook tender and tasty mushroom soup with champignons! It will become more tasty if you add croutons with Provençal herbs.

We will need:

0.5 kg. champignons
3 potatoes
2 onions
300 ml. chicken broth
1 clove of garlic
200 ml. 20% cream
Sunflower oil
Ground dark pepper and salt
Snow white bread
Provençal herbs

Now let's make soup!

Process the mushrooms and cut into slices.
Chop the onion.
Cut the potatoes into cubes.
Pour oil into the bowl, heat it up, add onion, fry in the “Baking” mode for 10 minutes, maybe stirring from time to time.
Add mushrooms and potatoes, move, “Baking” again for 40 minutes.
At this time, prepare the croutons: cut the snow-white bread into cubes, grease a baking sheet with butter, place the bread on it, add salt and sprinkle with herbs, dry until golden brown.
Pour the broth into the bowl, add garlic (passed through a garlic press), salt, pepper, stir and “bake” for another 10 minutes.
Next you need to grind the soup using a blender.
Pour the puree mixture into a slow cooker, add cream, place and heat “Steam”, without bringing to a boil.
Serve the puree soup with croutons. Bon appetit!

You can use the freshest or frozen mushrooms you have! Before serving, it is recommended to garnish with parsley! This will give color, taste and smell!

Soup with canned champignons

And now we bring to your attention a very simple way to make champignon soup in a slow cooker. This recipe uses canned mushrooms.

It is necessary for him

1 can of canned champignons
0.5 tbsp. pearl barley
5 potatoes
1 onion
1 carrot
Vegetable and butter
Pepper and salt
Bay leaf

Let's move on to production:

Barley for 10 minutes. pour boiling water and wash
Chop the vegetables and fry for 5 minutes.
Add mushrooms and fry for another 10 minutes.
Add pearl barley, bay leaf, potatoes, salt and pepper, pour boiling water, add a small piece of butter and set the “Soup” mode for 90 minutes.

That's all! The tasty and satisfying soup is ready! Bon appetit!

So, this first dish can become irreplaceable during Lent. And every day it will amuse you and your loved ones with its tenderness and pleasant forest smell!

Mushroom champignon soup in a slow cooker

Mushroom lovers should definitely try cooking mushroom soup from champignons in a slow cooker. This dish is perfect for everyone. Even the most picky eaters will not deny themselves the pleasure of trying this soup.

Champignons are a good substitute for meat, because they are quite nutritious and contain a lot of protein, and mushrooms are absorbed by the body faster than meat, which is why there is no feeling of heaviness in the stomach; in addition to protein, they contain fats and carbohydrates that the body needs. Champignons contain a huge amount of essential substances: amino acids, vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) of group B, PP, and vitamin content (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) D actually like in butter.

These mushrooms contain lecithin, which promotes cell renewal. In addition, these mushrooms do not contain enough calories and can be successfully eaten by people watching their weight. Champignons can reduce the risk of almost all diseases, but in addition, these mushrooms are also very tasty, and due to the content of essential oils, they give dishes such a unique smell. Another indisputable advantage of champignons is that they are available all year round and you can always cook with these mushrooms, you just have to wish it.

You need to keep in mind that you should not pick mushrooms near roads and industrial zones; they, like a sponge, absorb harmful substances from the air. Although champignons are difficult to confuse with other mushrooms, and they are not poisonous, it is still worth knowing what they look like, and if in doubt, avoid such a mushroom, and it is best to buy them in the store, because these mushrooms are most likely specially grown and therefore non-hazardous.

Currently, champignons are quite popular in cooking; they are used in salads, baked goods, main courses, juliennes and, of course, soups.

In addition to champignons, various vegetables are added to soups, you can add cereals or pasta, and to enhance the flavor of the dish, you can use butter. If you wish, you can use meat, chicken or vegetable broth instead of water, although the mushrooms themselves imbue the broth with their flavor quite well.

It is worth saying that preparing any dish in a slow cooker is very simple and a pleasure. Its main feature is its ease of use, add all the ingredients, press the key and you're done. In addition, in such a saucepan, not a single dish will burn, and the taste of the goods remains rich even after long-term cooking. Mushroom soup in a slow cooker is very simple and quick to prepare, just 30 minutes, no hassles and a hearty, tasty and fragrant soup will amuse you and your loved ones.

So, let's move on specifically to manufacturing.

Mushroom champignon soup in a slow cooker

Ingredients :

Champignon mushrooms – 600 grams.
Potatoes – 600 grams.
Onion – 1 head.
Green onions - to taste.
Carrots – 1 piece.
Salt and ground dark pepper - to taste.
Greens (parsley, dill) - to taste.
Sunflower oil – 150 ml.
Water – 2.5 liters.

How to cook:

Vegetables need to be peeled and thoroughly rinsed with warm water.
Carefully wash the mushrooms, especially if they are collected independently.
Chop the carrots into small cubes.
Cut the onion into thin half rings.
Cut the mushrooms into halves, if large ones - into quarters, small mushrooms can be thrown whole.
Chop the potatoes into small slices.
Pour oil into the bottom of the multicooker bowl, add onions, carrots and some of the champignons, fry in the “fry” mode for 5 minutes, stirring constantly, so that the vegetables are perfectly fried on all sides.
After this, you need to put the potatoes, remaining mushrooms, herbs, salt and ground pepper into the bowl.
Pour in water, stir, cover with a lid.
Cook in soup mode for 20 minutes.
After the multicooker beeps about the end of the mode, the fragrant, nutritious and necessary soup is ready.

This dish should be served hot.
If desired, you can season with sour cream and garnish with fresh herbs. For such a dish, croutons made from snow-white bread, prepared independently, are simply irreplaceable. Bon appetit!

Champignon soup in a slow cooker

To prepare mushroom soup from champignons in a multicooker (Panasonic, Redmond, Polaris, Scarlet, Moulinex, Vitek and other models), you can take fresh, canned or frozen mushrooms, which need to be defrosted and squeezed out the excess liquid before cooking.

Ingredients for champignon soup in a slow cooker:

250-300 g champignons (frozen)
1 onion;
1 carrot;
1 garlic (clove);
seasoning for soup;
salt, herbs;
1 cartoon. glass of vermicelli.

Champignon soup in a slow cooker: step by step recipes

The recipe for making mushroom soup for a slow cooker is indescribably simple. Grate the carrots using a large mesh grater. Chop the onion. Chop the garlic.

Activate the "Baking" mode. Pour sunflower oil into a bowl. Fry the onion a little. Add carrots. Fry together. Add garlic.

Place the champignons in the slow cooker. Fry for another 20 minutes. If you wish, you can add processed cheese and a couple of potatoes to the future champignon soup in the slow cooker.

Pour hot water (1.5-2 liters) over mushrooms and vegetables. Turn off “Baking”, bring to a boil and set to “Stew”. Cook the soup with champignons in a slow cooker for 30 minutes. If you put potatoes in the soup, then slightly increase the cooking time.

Add vermicelli and herbs when the beep sounds. Leave the soup with champignons in the multicooker for 10 minutes on the “Heating” program. Serve with sour cream added.

Champignon soup in a slow cooker with millet: how to cook

Ingredients for champignon soup:

champignons – 350 g;
onion – 1 pc.;
potatoes – 3 pcs.;
millet – ½ cartoon.st.;
salt pepper;
Bay leaf;
vegetable oil;
greenery.

Making champignon soup in a slow cooker:

Wash the peeled onion. Cut it into cubes. Carefully wash the millet. Pour boiling water over it. Peel the potatoes, wash them, cut them into cubes or cubes.

Fry onions and mushrooms in vegetable oil. Add potatoes and millet. Pour water. Close the MV. Cook the champignon soup in a slow cooker with millet until done. Bon appetit!