Mushroom soup in a slow cooker: recipes with photos
Mushroom soup in a slow cooker: recipes with photos
Are you interested in recipes for mushroom soup in a slow cooker? You can check them out on our culinary website. They all contain step-by-step descriptions with photos and videos. Don’t forget to share your reviews, which can be placed under the recipe.
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How to cook mushroom soup in a slow cooker
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Mushroom soup in a slow cooker is a favorite dish of those who prefer fragrant and rich first courses. Soups with forest mushrooms are especially tasty and unusual: chanterelles, honey mushrooms, snow-white mushrooms, etc. Although even with mushrooms such as oyster mushrooms and champignons, the dish turns out reliable and wonderful.
Attention! Mushroom soup in a slow cooker is also not bad because this unit greatly simplifies the cooking process. He will do everything himself, and you won’t have to worry about something burning or boiling over.
General manufacturing principles
To prepare a delicious mushroom soup in a slow cooker, you can use a wide variety of mushrooms. Some people prefer mushrooms collected from the forest, knowing that the dish will be fragrant and rich. The rest buy mushrooms that were grown in greenhouses - oyster mushrooms and champignons - they are the most harmless and do not require lengthy preparation.
Fundamentally! Mushroom dishes are not recommended for children under 7 years of age, but champignon puree soups, which are gentle on the stomach, can be regularly introduced into the diet of a 4-5 year old child.
In addition to mushrooms, such soups in a slow cooker include various vegetables, cereals, spices, herbs, etc. It all depends on your taste preferences.
Usually, mushrooms with carrots and onions are first fried (the “Baking” or “Frying” mode), then these ingredients are poured with broth or water, after which additional ingredients are added. The dish is cooked until ready in the “Cooking”, “Soup” or “Stewing” mode.
The finished dish is usually served with thick cream or sour cream. This soup will be especially tasty with homemade croutons.
Mushroom soup in a slow cooker: recipes with photos
Are you interested in recipes for mushroom soup in a slow cooker? You can check them out on our culinary website. They all contain step-by-step descriptions with photos and videos. Don’t forget to share your reviews, which can be placed under the recipe.
- Mushroom soup
- Soup
Mushroom soup with bulgur in a slow cooker
- Mushroom soup
- 1st courses
- Soup
Champignon soup in a slow cooker
- Mushroom soup
- Soup
Soup with chickpeas, capers and green beans in a slow cooker
- Mushroom soup
- Soup
Mushroom puree soup “Cappuccino” in a slow cooker
- Mushroom soup
- Soup
Lenten rassolnik (without meat) in a slow cooker
- Mushroom soup
- 1st courses
- Soup
Mushroom soup with cream and couscous in a slow cooker
- Mushroom soup
- Soup
Creamy soup with millet and mushrooms in a slow cooker
- Mushroom soup
- Soup
Mushroom soup with processed cheese in a slow cooker
- Mushroom soup
- Soup
How to cook mushroom soup in a slow cooker
- Mushroom soup
- Soup
Soup with mushrooms and chicken liver in a slow cooker
Mushroom soup in a slow cooker is a favorite dish of those who prefer fragrant and rich first courses. Soups with forest mushrooms are especially tasty and unusual: chanterelles, honey mushrooms, snow-white mushrooms, etc. Although even with mushrooms such as oyster mushrooms and champignons, the dish turns out reliable and wonderful.
Attention! Mushroom soup in a slow cooker is also not bad because this unit greatly simplifies the cooking process. He will do everything himself, and you won’t have to worry about something burning or boiling over.
General manufacturing principles
To prepare a delicious mushroom soup in a slow cooker, you can use a wide variety of mushrooms. Some people prefer mushrooms collected from the forest, knowing that the dish will be fragrant and rich. The rest buy mushrooms that were grown in greenhouses - oyster mushrooms and champignons - they are the most harmless and do not require lengthy preparation.
Fundamentally! Mushroom dishes are not recommended for children under 7 years of age, but champignon puree soups, which are gentle on the stomach, can be regularly introduced into the diet of a 4-5 year old child.
In addition to mushrooms, such soups in a slow cooker include various vegetables, cereals, spices, herbs, etc. It all depends on your taste preferences.
Usually, mushrooms with carrots and onions are first fried (the “Baking” or “Frying” mode), then these ingredients are poured with broth or water, after which additional ingredients are added. The dish is cooked until ready in the “Cooking”, “Soup” or “Stewing” mode.
The finished dish is usually served with thick cream or sour cream. This soup will be especially tasty with homemade croutons.
Mushroom puree soup with cheese in a slow cooker
Soups are irreplaceable in our diet - they are tasty, satisfying, warm when necessary, and from time to time they provide pleasant coolness. Mushroom puree soup with cheese in a slow cooker turns out tender and fragrant and can be prepared at any time of the year. To give the soup a rich aroma, you can add wild mushrooms to it, but if you don’t have them, then you can use processed cheese with mushroom flavor.
- Total cooking time – 1 hour 35 minutes
- Active cooking time – 0 hours 35 minutes
- Cost – average cost
- Calorie content per 100 g – 98 kcal
- Number of servings – 3 servings
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How to cook cream of mushroom soup with cheese in a slow cooker
Ingredients:
- Water – 500 ml (+1 tbsp boiling water for soaking dry mushrooms)
- Champignons – 320 g
- Mushrooms – 5 g (dried, optional)
- Onions – 1 pc.
- Potatoes – 3 pcs.
- Butter – 1 tbsp.
- Vegetable oil – 3 tbsp. (1 tbsp for soup, 2 tbsp for croutons)
- Processed cheese – 200 g
- Bread – 5 pcs. (4-5 pieces)
- Spices - to taste (salt, pepper, dried herbs, bay leaf)
Manufacturing:
To make mushroom cream soup with cheese in a slow cooker, take the ingredients according to the list.
Place the dried mushrooms in a deep container and pour a glass of boiling water. Leave for 1 hour to swell. You can create this in the evening, then making the soup will take about half an hour.
Wash the peeled onion and finely chop it.
Select the “Frying” or “Baking” mode in the multicooker, let the bowl heat up and combine the vegetable and butter in it. Fry the onion in oil consistency until soft.
In the meantime, chop the fresh champignons randomly, cleared of dirt, and remove the dried mushrooms from the water and chop them quite finely (this way they will give off their own smell more quickly).
Add all the mushrooms to the multicooker bowl, stir and fry for another 5 minutes.
Finely chop the peeled potato tubers (this will speed up the cooking process). Add to mushrooms and onions and stir.
Pour in half a liter of water, add a little salt (further cheese curds, which also contain salt, will be added to the soup), pepper, dried herbs (you can use a mixture of Italian herbs or take only basil, oregano, thyme), a small bay leaf.
Select the “Soup” or “Stew” mode, time – 15-20 minutes or until the potatoes are cooked until soft.
While the soup is cooking, so as not to waste time, you can prepare croutons for serving.
Cut snow-white bread or a loaf (preferably yesterday's) into cubes, place on a baking sheet (they can also be fried in a frying pan), sprinkle with salt (very little), pepper, favorite herbs, and sprinkle with oil. Mix.
At 180 degrees, brown the crackers until crunchy (about 7-8 minutes). Let them cool.
From the finished soup, pour 100-150 ml of water into a cup. Cut the processed cheese and add it to the multicooker bowl.
Let the soup simmer until the cheese curds are completely dissolved. Test and season further if required.
Pour the soup into a blender bowl or another saucepan (for chopping with an immersion blender, you should not puree the soup in a multicooker bowl, because you can damage the coating).
Puree the soup until smooth. If necessary, dilute the soup with poured broth. Also, to obtain the most pronounced creamy taste, it can be diluted with cream.
Mushroom cream soup with cheese in a slow cooker is ready. It must be served immediately. Bon appetit!
How to cook mushroom soup in a slow cooker according to a step-by-step recipe with photos
Savory, fragrant mushroom soup is a good option for a quick first course. It will pleasantly diversify the lunch menu and become a lifesaver during Lent. This soup can be cooked on the stove or in a slow cooker.
I prefer specifically the 2nd manufacturing option - frisky and without any special hassles. Mushroom soup in a slow cooker can be prepared from both champignons and other mushrooms - new, frozen or dried.
Cooking mushroom soup in a slow cooker
Ingredients
| Water (boiling water) | 2.5 l |
| Champignon mushrooms) | 400 g |
| Potato | 550 g |
| Carrots (small) | 1 PC. |
| Onion (small) | 1 PC. |
| Salt | 1 tbsp. l. no slide |
| Long grain rice | 140 g |
| Oil for frying | 50 g |
| Dill | 30 g |
How to choose the right products
- Mushrooms should have a snow-white or brownish color, without inclusions or spots on the cap. They should be dense and elastic to the touch. The smell should be pleasant, mushroom.
- For this soup I use long grain rice. It does not become soft during cooking and does not turn into porridge. If you want to create a very healthy soup, use unpolished, steamed or brown rice.
Step-by-step production
- Cut one small onion into small cubes.
- Grate the carrots on a small grater.
- We wash 400 grams of champignons and cut them into slices, not very finely.
Recipe video
Watch in this video how easy it is to prepare mushroom soup in a slow cooker. She will actually do everything for you.
Innings
Mushroom soup should sit briefly before serving. This will allow him to further reveal his own taste and smell. Pour the soup into deep plates or bowls and sprinkle with chopped dill. You can put a spoonful of sour cream in the center, but do not stir it.
For vegetarians, sour cream can be replaced with lean mayonnaise. Serve bread, croutons or pita bread separately on a plate. Bon appetit!