Champignon soup

Soup “Simpler than usual”

This soup recipe helps me out from time to time. Well, I just don’t understand much about soups that could be satisfying and prepared “from scratch” in 20 minutes))) Just a soup for any day. Hope you enjoy it! And thanks to our secretary for this recipe.

Soup “Julien”

I understand that there are a lot of cheese soups on the website, but every housewife has her own secrets, so I’ll risk offering my own signature cheese soup with mushrooms. Even my son, who is a picky eater to the point of nightmare, devolves it with pleasure. Very satisfying, one might say, this is a “well-off” version of cheese soup. Help yourself.

Buckwheat soup with champignons

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

Buckwheat soup with mushrooms and potato dumplings

A very tasty buckwheat soup with mushrooms, potato dumplings, and the dumplings turned out very tender. and everything together is just super! It won't be difficult to prepare.

Italian creamy soup

Italian creamy soup.

Cheese soup with champignons

Totally divine, indescribably delicious, superb soup. I almost swallowed the plate, my word of faith))) It’s not a sin to put such soup on a ceremonial table.

German cheese soup

“KÄSESUPPE” is a real recipe for German cheese soup, which is incredibly popular in Germany due to its ease of execution and good rich taste. The soup does not contain potatoes, but, nevertheless, it is very tasty, rich and fragrant. Not a single feast in Germany goes without it. We will need two packages of cream cheese, one is just cream cheese, the other is cheese with spices. If you can’t find the last one, take two packages of butter; after all, you can add spices to taste. So let's get started.

Soup “Almost Korean”

There is already a similar recipe on the website, but mine differs in the method of preparation. I would like to offer it for you, in case it suits someone’s character.

Rice ball soup

This soup is usually prepared during the milk week before fasting. With this soup you can simply play the prank on any meat eater, as it is virtually impossible to come up with meatballs without meat. A very hearty, tasty soup.

Buckwheat soup with mushrooms and potato dumplings

A very fragrant and tasty soup. Puffed potato dumplings give it an extraordinary piquancy. Try it, guys!

Champignon soup . With the appearance of champignons on sale, the problem of the seasonality of mushroom soup disappeared by itself. Now we can enjoy rich soups with champignons in meat broth or the most delicate cream soups all year round.

Making champignon soup is simple - add fried mushrooms and vegetables to your taste into a light broth. The soup is prepared quickly and captivates with its taste and smell.

The most important thing in making champignon soup is to choose the right mushrooms. The mushrooms should be firm and elastic to the touch. The new mushrooms have a smooth matte cap of cream or snow-white color and a corresponding smell without impurities. Never buy wrinkled mushrooms or mushrooms covered with grayish spots, with a rotten or moldy smell.

You should not take a lot of mushrooms - storing them in the refrigerator turns them from a healthy and tasty product into a provocateur of eating disorders (due to the accumulation of toxins). Buy mushrooms the day before production. There is no need to wash them - just wash them before cooking. Simply place in a container with a loose lid or cardboard bag. Please note that mushrooms can be stored in the refrigerator for almost a couple of days. Then it becomes unsafe to use them.

In order not to destroy the mushrooms, before washing, it is better to put them in water for about 5 minutes. Thanks to this, the dirt will be washed off more quickly. Cut the champignons in half and then into slices. Sauté with onions and carrots, add salt, leave for 15 minutes. Then the contents of the frying pan are added to the broth.

An amazing champignon soup made with chicken broth. The combination of mushroom and chicken flavors is simply wonderful! This soup does not take long to prepare. Sautéed vegetables help enhance the taste of champignons.

Even an ordinary soup with champignons, cooked simply in water, can become a delicious dish if you add cream to it. To do this, you need to fry the flour in a frying pan, pour in the cream and add to the broth.

You can get another delicious soup by adding processed cheese to the soup, which will enhance the taste of the champignons and give the dish a gentle creamy smell.

Champignon soup is served in portioned bowls. Add sour cream and herbs, which can be put on a plate in advance or served separately so that anyone can add as much as their heart desires.

Mushrooms mix well with a wide variety of spices, so you can experiment with mushroom soups any day. We are confident that you will not get tired of it.

Champignon soup

When wild mushrooms are out of reach, it's time to cook soups with champignons. These mushrooms are available all year round in their freshest form. By adding vegetables, herbs or crispy croutons, the taste of puree soup, cream soup or creamy champignon soup can be varied indefinitely. You can also use champignons to make an exotic Asian-style soup - with shrimp or fresh cucumbers. For contrast, it’s great to add dried mushrooms, cereals, meatballs or dumplings the champignon soup

How to make creamy champignon soup? It’s quite simple and, what’s especially nice, doesn’t take very long. .

Just

Mushroom soup with wild rice and spices in the oriental style is noticeably different in taste from ordinary ones.

Just

This rich soup is especially good in cool and chilly weather, when you want the first course.

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Creamy soup made from champignons, potatoes and cauliflower.

Mushrooms are a unique product; they are rich in microelements and contain quite a lot of protein. .

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Oh, how right was Vysotsky’s hero from the famous Russian film, who dreamed of roast meat.

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Soups with champignons

Soup with turkey meatballs, cauliflower and mushrooms

for meatballs: minced meat (turkey) – 200g; salt - to taste; pepper - to taste; fresh greens - 2-3 sprigs; for broth: water (vegetable or meat broth) – 2.5 l; onion – 1 pc.; carrots – 1 pc.; mushrooms (champignons) – 200g; cauliflower – 1/

Lamb ribs soup with potatoes, kale and mushrooms

lamb ribs – 500g; water – 3 l; potatoes – 2 pcs. (small size); causta kale (kale, curly or Tuscan cabbage) – 4 leaves; carrots – 1 pc.; onion – 1 pc.; fresh mushrooms (oyster mushrooms, champignons) – 200g; vegetable oil for frying

Bunny and mushroom soup

bunny – 400g; water – 2 l; onions – 2 pcs.; carrots – 2 pcs.; potatoes – 4 pcs. (small); fresh mushrooms (champignons) – 250-300g; vegetable oil for frying; salt - to taste; dark pepper (peas) – 2-3 pcs.; Provençal herbs (dried) – per

Buckwheat soup with vegetables and mushrooms

water – 800 ml; buckwheat – 1/2 cup; potatoes – 1 pc.; onion – 1 pc.; carrots – 1 pc.; champignons – 100g; salt - to taste; ground dark pepper - to taste; Provençal herbs (or any other mixture of herbs) – 2 tbsp; vegetable oil for frying

Duck soup with noodles and mushrooms

duck – 1/2 pcs.; carrots – 1 pc.; onions – 1/2 pcs.; mushrooms (fresh champignons) – 200g; vermicelli (spider web) – 1/2 cup; salt - to taste; ground dark pepper - to taste; vegetable oil for frying; fresh greens - to taste.

Buckwheat soup with chicken and mushrooms

chicken – 1/2 pcs.; mushrooms (champignons, oyster mushrooms) – 250g; onion – 1 pc.; carrots – 1 pc.; sweet bell pepper – 1 pc.; buckwheat – about 50g; salt - to taste; dark peppercorns – 2-3 pcs.; bay leaf – 1 pc.

Mushroom soup with chicken

broth – 800 ml; chicken (boiled) – 500-600g; fresh mushrooms – 350-400g; leek (or onion) – 1 pc.; carrots – 1 pc.; garlic – 2 cloves; spices - to taste; vegetable oil for frying; salt - to taste.

Summer puree soup with champignons and green peas

potatoes – 150g; zucchini – 200g; processed cheese – 2 pcs.; carrots – 1 pc.; sweet bell pepper – 1 pc.; champignons – 150g; green peas (fresh) – 100g; tomatoes – 1 pc.; green onions – 1 bunch; bay onions – 3-4 pcs.; salt - to taste; water –

Buckwheat soup with potato dumplings and mushrooms

broth (chicken) – 2.5-3 l; buckwheat – 1/2 cup; mushrooms (champignons) – 300g; carrots – 1 pc. (average); onions - 1 small onion; testicle – 1 pc.; potatoes - 3-4 medium-sized potatoes; flour – 3-4 tbsp. l.; greens (no matter what kind of fresh greens) - to taste

Zatirukha soup

testicle – 1 pc.; flour – 1 cup (150g); onions – 1 pc.; potatoes – 1 pc. (big); champignon mushrooms – 250g; meat (chicken leg or pork) – 250g; vegetable oil – 1 tbsp; salt - to taste; dill - to taste; bay leaf – 1 pc.

Mushroom yushka (lazy)

potato; onion; mushrooms (oyster mushrooms or champignons); salt, herbs - to taste.

Cheese soup with leeks and minced meat

minced meat – 500 g; leeks - 2 stems (only roots, without green tops); milk (cream or snow-white dry wine) – 2 glasses; processed cheese (better than several varieties) – 2-3 packs; chopped champignons (from a jar or fresh); oregano – 2 tbsp.

Potato soup with champignons

potatoes – 7 pcs.; water – about 1.5 l; butter – 1 tbsp; salt, dill - to taste; onion – 1 onion; mushrooms (champignons) – 300g; cream (22%) – 1 cup.

Chicken cream soup with mushrooms

chicken – 1 chicken breast on the bone (without skin); water – 2 l; cream (20% fat) – 500ml; champignons – 400g; salt, ground dark pepper - to taste; butter – about 50g; flour – 1-2 tbsp; greens - to taste

Cream soup with champignons

fresh champignons – 250g; butter – 3 tbsp; salt - to taste; water – 700ml; cream (23%) – 300ml; flour – 50g.

Mushroom soup with cheese

processed cheese - 4 pcs. (125g each); water – 3-3.5l; mushrooms (champignons) – 200g; carrots – 1 pc.; greenery for decoration

section: Cheese soups

Thai soup Tom Yum Gang

chicken bouillon; lemon cane stalk (lemon grass); lime leaves – 3-4 pcs. (if not, 1 tsp lime zest); garlic – 3-4 cloves; chili pepper (dry) – 1-2 pcs.; fish sauce – 3 tbsp; mushrooms (straw mushrooms in a unique recipe. I, for not

section: Thai cuisine

Thai spicy soup with seafood and mushrooms

tiger prawns (fresh), mushrooms (fresh), chili pepper (Thai fresh), ginger (root), cilantro (root), lemon (zest), chili paste, lemon juice, fish sauce, chicken broth, cilantro (greens).

section: Mushroom soups, Thai cuisine, Seafood soups

Chinese vegetable soup

chicken broth, champignons, leeks, onions, sweet reddish peppers, vegetable oil, soy sauce, ginger, salt to taste.

section: Vegetable soups, Chinese cuisine

Mushroom soup

fresh mushrooms (white mushrooms, morels, champignons), butter, flour, eggs (yolks), milk, onions, carrots, cream, salt.

section: Mushroom soups

Chicken soup with mushrooms (gave igkogiposytkkuk)

chicken meat, fresh mushrooms (champignons), green onions, garlic, eggs, soy sauce, ground sesame seeds, vegetable oil, ground dark pepper, salt.

section: Korean cuisine

Pea soup with champignons

Fresh champignons, peas, butter, onions, carrots, allspice, bay leaf.

section: Mushroom soups, Pea soups

Zuo Koggi Bokum (Korean soup)

beef, mushrooms (chanterelles, champignons, snow-white gibi), garlic, sugar, salt, ground reddish pepper, herbs, onions, butter, wheat flour.

section: Korean cuisine

Champignon soup

champignons, onions, broth, garlic, dill, butter, salt, pepper, soy sauce, cherry liqueur.

section: Mushroom soups

Zucchini soup with champignons

onions, garlic, champignons, zucchini, lemon, vegetable broth, bay leaf, nutmeg, processed cheese, pepper.

section: Mushroom soups

Champignon soup with rice flour

water, champignons, rice flour, butter, stale bread crumb.

Making champignon soup with potatoes

Champignon soup with potatoes is a very healthy dish. Potatoes give it satiety, and mushrooms give it good taste and smell. You can even add cereals to it. We offer several delicious recipes that will definitely be included in your cookbook.

Champignon soup with potatoes - tricks and useful tips

Let's look at the process of making soup with potatoes and champignons.

Champignons are used in cooking. They are sold all year round. They are grown in artificial conditions, which guarantees their properties. When cooking, you can use various mushrooms: the freshest ones will go in warm weather, frozen ones - when there is no time to run to the store. Some chefs suggest cooking with marinated or salted champignons. It all depends on your preferences.
Potato tubers for soup should be taken of the type that is half boiled. To prepare cream soup, use very soft-cooking potato varieties. With these potatoes, the soup will turn out to be very thick, with a good creamy texture.
Mushrooms and vegetables are cut into similar small pieces. Add them to the bubbling broth or water.
Mushrooms are added at the very end of cooking immediately with fried vegetables.
To give the dish a milky taste, use cream, processed or hard cheese (grated).
When purchasing new mushrooms, buy specimens with a closed cap. They are young and excellent for soups. Mushrooms are cut into thin slices.
You can supplement the soup with pearl barley, millet or rice.
You can cook the dish in mushroom or vegetable broth. These particular recipes are applicable for making dietary cream soup. You can create a more satisfying soup by cooking it with meat broth.
Mushroom soup loves sour cream and herbs, so don’t forget to add them when serving.

New champignon soup with potatoes

Let's look at a traditional recipe for soup with champignons and potatoes. It cooks at record speed, is very tasty and exudes a divine aroma. Products for its manufacture are always in the house. Please note that the soup is prepared without meat.

You will need 2-3 potato tubers of medium diameter. 0.3-0.35 kg of champignons (new), one carrot and one onion each. 1-2 handfuls of Gossamer noodles. A little vegetable oil and sour cream to taste.

First, put a pan of water on the fire.
In the meantime, wash the potato tubers, peel off the skin, cut into small cubes and place in a saucepan after the water has boiled.
The onion is peeled, cut into small cubes and sent to a heated frying pan where vegetable oil is poured. Fry the onion until golden brown.
Grate three carrots with a small diameter and immediately add them to the onion to fry.
Mushrooms are washed well under running water, the stem is trimmed and cut into thin slices.
Place the mushrooms in a frying pan next to the carrot and onion dressing and fry until the moisture has evaporated and the mushrooms have a golden color.
2 minutes before complete readiness, add salt and sour cream. Everything is carefully mixed and simmered. That's it, the mushroom fry is 100% ready.
In a pan where the potatoes have already been cooked, add bay leaves and mushrooms. Mix everything, then add salt as needed.
Carefully wash the dill and chop it finely.
Place vermicelli and chopped dill into the pan and reduce the heat after half a minute.

So you have the usual tasty mushroom soup. All that remains is to pour into plates and serve.

Mushroom soup puree from new champignons and potatoes

Now let’s prepare a very tasty creamy champignon soup. Almost everyone does not like such soups, considering them “empty”. The puree soup is hearty and easy to digest. The proposed recipe is for 1 liter of water. For larger quantities, increase the amount of ingredients.

To make it you will need: 0.5 kg of frozen champignons and three potato tubers. In addition, you need to take 50 g of mushroom processed cheese, 0.1 liter of 10 percent cream and a piece of natural butter.

First, the mushrooms are thawed, dried, and cut. Then they are sent to a heated frying pan to fry in butter.
Potato tubers are peeled, black spots are removed, cut into pieces and thrown into boiling water.
Two-thirds of all mushrooms must be sent to the pan with the potatoes.
7 minutes after boiling, when the potatoes are well boiled, use a blender to crush the contents of the pan.
Pour cream into the resulting mass. Do this carefully, stirring constantly. We put the soup with champignons and potatoes on the stove again, reducing the heat to almost a minimum.
Grate the melted cheese and add it in portions to the pan, stirring its contents. After boiling, cook the soup for another 8 minutes and remove from heat.

Pour mashed potato champignon soup into bowls, garnish with fried mushrooms and optional herbs and serve.

Hearty champignon soup

In the end, we’ll look at how to cook mushroom soup with pork. In combination with bell peppers and mushrooms, it turns out to be very satisfying and rich and thins out the pleasant smell.

For cooking you will need 3 liters of water, 0.7-0.8 kg of pork meat and half a kilo of champignons. In addition, you will need carrots, greenish and reddish bell peppers, onions (2 pieces of each ingredient) and 4-5 potato tubers. You also need herbs, vegetable and butter, a couple of bay leaves, salt, ground pepper and spices.

And now step by step making the soup.

Wash and peel all the vegetables; remove the seeds from the pepper.
The bulbous turnip is cut into half rings.
Pour a little vegetable oil into the container where the soup will be cooked and fry the onion in it until golden, setting the heat to the lowest possible level.
Meanwhile, the meat is washed and cut into small pieces. Small pieces cook faster.
Place butter in a saucepan with onions and, when it melts, add meat and simmer the contents under the lid for 20 minutes.
Cut the peeled carrots into cubes. Place in meat and simmer for 10 minutes.
Spices and salt and pepper are also sent there. After 10 minutes, add chopped bell peppers to the pan and leave to simmer for another 10 minutes.
Mushrooms are washed, cut into pieces and placed in a pan with other products. Mix everything, cover with a lid and simmer for 15 minutes.
Potatoes cut into pieces are also sent there, water is poured in and left to cook under the lid for half an hour.

That's it, the dish is one hundred percent ready, it is poured into plates, sour cream is added, decorated with chopped herbs and served.

We learned how to cook delicious mushroom soup. You can add your favorite ingredients to create a unique dish.