How to make a delicious champignon mushroom soup. Mushroom soup: recipes with photos. Soup with champignons and melted cheese

Every good housewife probably knows many recipes for champignon soup. It can be prepared according to the classical scheme or mashed. Mushrooms go well with any vegetables, cheese, cream and even cereals.

Ingredients: 320 g of fresh mushrooms, 3-4 medium potatoes, one onion and a couple, if they are small, salt, a couple of carrots, a couple of bay leaves.

Champignon mushroom soup has a delicate taste and is very nutritious.

1. First of all, cubes of potatoes are sent to boil in salted boiling water.
2. Finely chopped mushrooms are fried in one pan, and the remaining vegetables are sautéed in the second.
3. The contents of both containers are added to the potato broth. After boiling, salt is poured there and lavrushka is laid out.
4. The soup is boiled until the potatoes soften.

Served with sour cream and herbs.

Frozen Mushroom Recipe

Ingredients: large chicken breast, 2 liters of filtered water, carrots, 4-5 potatoes, coarse salt, onion, pepper mixture, 160 g of frozen mushrooms.

1. The breast is filled with water and sent to boil. After 15-20 minutes, potato cubes are poured into it. The broth is salted and peppered.
2. Ready meat should be removed from the liquid, removed from the bone, cut into small pieces and returned to the pan. The bone is thrown away.
3. The remaining vegetables are randomly chopped and sautéed on any fat. It is best to choose butter for this purpose.
4. Mushrooms are thawed and chopped into chewable pieces.
5. Roasting and pieces of champignons are transferred to the finished broth. If necessary, the soup can be salted, as the added ingredients will take some of the salt onto themselves.
6. The treat continues to cook until the potatoes soften.

It remains to decorate the soup with mushrooms and chicken with fresh chopped herbs.

Soup puree with cream

Ingredients: 450 g of fresh mushrooms, a large white onion, half a liter of filtered water, 3 large spoons of soy sauce, 1.5 tbsp. very fat cream, a small piece of butter, salt, fresh parsley leaves, nutmeg.

Puree soup is quite low-calorie and dietary.

How to cook mushroom cream soup, it is worth considering in more detail.

1. A few mushrooms are set aside, and the rest are finely chopped and fried with chopped onions in butter.
2. Water, soy sauce and cream are poured into the pan. When the liquid boils, the roast is transferred to it.
3. After about 15-17 minutes of cooking the future soup, it is salted, flavored with spices and pureed.
4. The remaining mushrooms are cut into large pieces and also fried in butter - they will be used to decorate the dish.

Ready-made soup-puree of champignons with cream is served hot to the table. For each serving of treats, fresh parsley is sprinkled and a couple of large pieces of mushrooms are laid out.

In a slow cooker

Ingredients: a pound of fresh mushrooms, 4-5 small potatoes, 15-20 grams of butter, a large white onion, 2-3 standard packages of processed cheese, carrots, table salt, a mixture of peppers.

1. In the baking program, butter is melted in a bowl, on which the onion cubes are sautéed. When the vegetable becomes transparent, grated carrots are poured into it.
2. After another 8-9 minutes, plates of peeled champignons can also be laid out here. The ingredients are fried until the end of the activated program (another 3-5 minutes). During the process, the smart pan does not close with a lid.
3. Small cubes of fresh potatoes are poured into the finished roast and the components are poured with filtered water (2 liters).
4. Then the extinguishing program is activated again. Until ready, the first dish will languish for 80-90 minutes. About halfway through the process, it should be salted and peppered.

A few minutes before the dish is ready, chopped processed cheese is poured into the bowl. When it is completely dissolved, the soup can be poured into portions.

Fresh champignon soup with potatoes

Ingredients: large carrots, 340 g of fresh mushrooms, 260-290 g of potatoes, white onion, a variety of fresh herbs, coarse salt, a mixture of spices for mushroom soup, a pinch of sugar.

We offer a thick and hearty soup to serve as a hot dish.

1. In a thick-walled pan, miniature onion cubes are fried in hot oil. When it becomes appetizingly ruddy, you can add grated carrots. Ready vegetables are sprinkled with a small amount of sugar and stewed for another 2-3 minutes with frequent stirring.
2. Pieces of champignons are laid out in the fry. Cooking continues for another 8-9 minutes.
3. The potatoes are cut into small cubes and poured into the pan with the rest of the ingredients. From above, the contents of the container are poured with salted water. Selected spices are added.

with vermicelli

Ingredients: 2 liters of purified water, 160 g of champignons (fresh), large carrots, 1-2 white onions, 2-3 large spoons of small vermicelli, 3 potatoes, salt, a mixture of peppers.

1. Water is poured into the saucepan and salted. After it boils, you can pour small bars of peeled potatoes into the container.
2. Next, carrot slices are added here.
3. In a frying pan, finely chopped onions with pieces of mushrooms are fried in any heated fat. For this, you can choose both vegetable and butter.
4. 6-7 minutes before the dish is ready, roast with mushrooms, salt, a mixture of peppers and small vermicelli are laid out in it.

Ready light soup is served with fresh homemade bread or soft flatbread.

Soup with champignons and melted cheese

Ingredients: 420 g of fresh champignons, a large onion, butter, 330 g of processed cheese, 3-4 raw potatoes, 2-2.5 liters of filtered water, a bunch of various fresh herbs, salt.

Mushroom mushroom with melted cheese can become a signature dish.

How to prepare soup with champignons and melted cheese is described below.

1. Mushrooms are well washed, peeled, finely chopped and, together with miniature onion cubes, are sent to fry in hot butter.
2. While the roast is being prepared, the peeled potato bars are laid out in boiled salt water. The melted cheese is immediately sent there.
3. Next, the finished frying is transferred to the broth. A variety of spices will help improve the taste of the dish, you can use any of them. Oregano and a mixture of ground colored peppers are especially good for this recipe.
4. A couple of minutes before readiness, chopped fresh herbs are poured into the pan.

Ready cheese soup with champignons is served piping hot in deep bowls. On top, you can sprinkle it with coarsely grated semi-hard cheese.

With barley

Ingredients: half a glass of pearl barley, large carrots, a couple of pinches of freshly ground black pepper, onion, 230 g of fresh champignons, coarse salt, 3 potatoes, fresh dill.

1. The first step is to prepare the cereal. Barley is washed and poured with hot water for a couple of hours.
2. Next, the liquid from the cereal is drained. Barley is washed again, transferred to a saucepan and poured with a liter of fresh filtered water. The cereal is cooked for 40-45 minutes until fully cooked.
3. To the almost finished pearl barley, potato cubes are laid.
4. After 6-7 minutes, a roast of chopped vegetables and pieces of mushrooms, fried until tender, is sent to the pan.
5. Salt and pepper are added.
6. When the potatoes are cooked, you can add chopped greens to the soup.

Calories: Not specified
Cooking time: Not indicated

Champignons, unlike forest mushrooms, do not have a bright taste and aroma. But on the other hand, they do not require pre-treatment, cleaning and cooking. In addition, in almost any grocery store, such mushrooms can be bought all year round. Yes, and mushroom mushroom soup from champignons, the recipe with a photo of which I suggest you now study, turns out to be very tasty, satisfying, fragrant and nutritious. Such a first dish can also be prepared in fasting, if you exclude chicken from the list of ingredients and cook vegetable broth.

Ingredients (per 3 liter pot):

- chicken on the bone - 300 g;
- pure water - 2 l;
- champignon mushrooms - 300-400 g;
- potatoes - 200 g;
- carrots - 2 pcs. medium size;
- onion - 2 pcs. medium size;
- vegetable oil - for frying vegetables and mushrooms;
- fresh herbs - a small bunch;
- garlic - 2-3 cloves;
- salt - 1 tbsp. l. (taste);
- ground black pepper - to taste.

Recipe with photo step by step:

1. Boil the broth. For a lean version of the soup, do not use chicken. For an everyday option, you can take both poultry and meat on the bone. Rinse thoroughly and fill with cold water. Also put in the pan one whole onion and carrots, after cleaning them. Cook the broth after boiling over low heat for 1-1.5 hours, depending on the type and quality of meat or chicken. Also during cooking, you can add spices - bay leaf, allspice or black pepper, etc. Remove the chicken from the finished broth, cool it a little and separate the meat from the bones. Bones are not needed, and the meat is cut into small pieces or divided into fibers. Also take out the boiled vegetables and throw them away, they are no longer involved in the preparation of the soup.




2. Peel the potatoes and cut into small cubes or sticks.




3. Add the potatoes to the broth and put the pot back on the stove. Cook potatoes over medium heat after boiling for 7 minutes.




4. During this time, peel and cut the carrots into strips. It can be additionally fried in vegetable oil or added raw to soup.






5. I added raw.

By the way, we also recommend cooking for lovers of original tastes, it turns out very satisfying.

6. Also peel and chop the remaining onion.




7. Spasser it in a small amount of vegetable oil.




8. While the onions are fried, and the potatoes and carrots are boiled, take care of the main ingredient of mushroom soup - champignons. If there are no soil residues on the mushrooms, rinse them quickly under running water. If the mushrooms are heavily soiled, it is better to clean them. Then cut them into slices.






9. Add to the fried onion and stir.




10. Fry until golden. At the end, add chopped garlic, a little salt and pepper.




11. Pour the fried mushrooms to the almost ready carrots and potatoes, also add the chopped meat. Wash and chop greens. Pour into the soup at the very end of cooking. Do not forget to bring the dish to taste with salt and spices.




Serve hot. Here is such a simple photo recipe for champignon mushroom soup, if desired, you can also add grated boiled egg or processed cheese to it.

We also invite you to see how to cook deliciously, published on our website, repeatedly tested by our chefs and users. It won't taste good!

Bon appetit!

Soups with a low level of calories, that is, lean, are very relevant today. Firstly, because the time of Lent before Easter is approaching, and secondly, lean mushroom soup is a healthy dish for everyone who is on a diet due to health problems or is trying to lose weight.

The recipe for this stew with mushrooms provides for the presence of such products:

• porcini mushrooms - 300 grams or the same number of champignons;
• 1 small onion;
• 3 cloves of garlic, leek feathers;
• barley cut;
• vegetable oil - 1 tbsp. l.;
• basil;
• peppercorns;
• salt.

The cooking sequence is as follows:

1. Rinse the mushrooms with water, cut into strips, fry them in a frying pan with the addition of vegetable oil - sunflower or olive.
2. Add the onion, then pour this mixture with distilled water and put on low heat to boil until boiling. When the mushrooms are ready, you can pour barley groats into the water and salt and pepper and continue to cook the soup for about 15 minutes, then add basil and paprika to the broth.
3. It is better to serve such a stew with croutons. This recipe for champignon or other mushroom soup can be varied by adding rice cereal to it or cooking with the addition of pieces of cheese, which has a high content of nutrients. Cooking such dishes will help not to waste time standing at the stove, but will also significantly benefit the body.

For people on a strict diet, there are many recipes for dietary, low-calorie soups. Such soups can also include various types of mushrooms, vegetables, fish, cabbage. You can cook soup according to this recipe almost every day, since the vegetables that are included in the composition do not need to be cooked and are not difficult to cook. The fastest to prepare is champignon mushroom soup with tomato paste.

Dietary, low-calorie soup with mushrooms

To prepare a low-calorie mushroom soup, you will need the following ingredients:

• mushrooms (champignons or porcini) - 300 grams;
• 4 small potatoes;
• carrot - 1 pc.;
• 1 small onion;
• 1 large tomato;
• water - 0.5 l;
• salt and spices.

The recipe for making a diet stew is as follows:

1. First you need to clean and chop the onion and carrot, sauté them in a pan with well-heated oil (simmer for 10 minutes). At this time, cut the potatoes into cubes.
2. Scald the tomatoes with boiling water and remove the skin, then cut into circles, then add them to the onion-carrot mixture and simmer over low heat until the moisture evaporates.
3. We put the water on the fire and, when it boils, put the chopped champignons into it, not forgetting to remove the foam. When the mushrooms are ready, add diced potatoes to them and cook until cooked, after which you need to pour the mixture from the pan into the pan and boil for another 10 minutes.
4. Add seasoning and salt. When serving, decorate the soup with finely chopped herbs and for flavor - bay leaf.

An excellent dietary soup can also be considered a recipe for a chowder, the ingredients of which are pearl barley or beans. Such a soup will be very rich and will give a feeling of satiety for a long time, due to the presence of folic acid in these ingredients, which is important for proper metabolism.

Diet mushroom soup

Cooking dietary mushroom soup is not difficult, for this you will need:

• champignons - 300 grams;
• chicken bone broth - 4 cups;
• 250 ml of milk;
• 1 onion;
• seasoning, bay leaf, salt.

The recipe is the following:

1. Boil the chicken broth, while the fat layer will need to be collected.
2. Saute mushrooms and onions over low heat for 7 minutes. If desired, you can grind with a blender to a uniform consistency with the addition of milk. Put the mass into a boiling broth, add spices and salt, bring to a boil, after which the soup will be ready.
3. Served on the table with finely chopped greens.

When cooking low-calorie, dietary hot dishes, other types of mushrooms may also be suitable: chanterelles, boletus, oyster mushrooms, mushrooms, truffles, etc. It all depends on which recipe you choose. Spices can also be used various, it can be spices and a variety of herbs. You can cook on the broth, cooked on vegetables.

By choosing a recipe for low-calorie dietary soups, you will certainly benefit your body and the health of your loved ones, especially children and the elderly, who are contraindicated in fatty soups with roasts.

These stews are not hard to make. They benefit the body and contribute to the proper functioning of the digestive tract. Lean soup includes vegetables, mushrooms, herbs, eggs. For such first courses, both fresh mushrooms and frozen ones are suitable. But the most rich and delicious is soup made from dried mushrooms. This stew contains a low amount of calories, very fragrant and rich. The advantage of such soups is good absorption in the body and short cooking time if you learn the recipe.

Soups made with buckwheat and champignon mushrooms, which are pre-fried with onions in a pan, are considered low-calorie. This method of cooking gives the mushrooms a taste of meat. In fasting, such a dish is indispensable, because it is quite satisfying. There are other recipes for stews for fast days.

Lean mushroom soup may include the following ingredients: lightly salted cucumbers, barley groats, beans - the recipe can be modified depending on your own desire. Lean broth is cooked for about 50 minutes if it is a mushroom broth, and if long-cooked vegetables are included, the time may increase until all the ingredients are ready.

Today we will cook mushroom soup with champignons and potatoes for lunch. Here are some more delicious mushroom soup recipes for you. Choose to your taste and cook with pleasure.

Easy

Ingredients for 4 servings:

• champignon mushrooms - 300 g;
• potatoes - 400 g;
• onion - 100 g (1 pc.);
• carrots - 150 g (1 pc.);
• olive oil for frying - 3 tbsp. l.;
• parsley - a bunch;
• bay leaf - 1 pc.;
• salt, black pepper - to taste.

Cooking

This soup can be boiled both in water and in meat or vegetable broth. If you cook the broth in advance, then you will spend some 25–30 minutes preparing the champignon soup.

Mushrooms for this recipe can be taken any: fresh, frozen or canned (but without vinegar). Just before cooking, wash them thoroughly, clean them.

Separately prepare dressing for mushroom soup. Heat the extra virgin olive oil in a non-stick frying pan and add the peeled, finely diced onion. Saute the onion for 5-7 minutes until translucent over medium heat.

For this soup, it is olive oil that is best suited, as its taste and aroma emphasizes the mushroom component.

Grind peeled carrots on a coarse grater. Carrots give the soup a slight sweetness, as well as a bright orange color, as the mushrooms turn gray after being boiled.

Add the carrots to the onions, fry the vegetables together for 5-7 minutes until the carrots are soft.

Remove the roast from the fire. Be careful, olive oil heats up faster and vegetables can burn.

It's time for the mushrooms. Cut the mushrooms into small pieces (I cut them into about 8 pieces). To make the soup look beautiful in a bowl, cut the mushrooms into plates. Put them in boiling water or broth (we need 1-1.5 liters), reduce the heat to low, let it boil a little (3-5 minutes).

In the meantime, peel the potatoes, cut them into equal cubes. When the water with mushrooms boils, send the potatoes to the pan. Boil and cook together for 10-15 minutes, depending on the variety (speed of cooking) of potatoes, as the mushrooms will cook quickly.

After a while, before you need to remove it from the heat, add the frying from the pan to the pan with mushroom soup, and put spices, bay leaves there, salt to taste, cook for another 3-5 minutes. You can add mushroom seasoning at the end of cooking, this will enhance the taste and aroma of mushrooms in the finished dish.

Turn off the heat under the saucepan, wrap it in a towel and leave to infuse for 1-2 hours.

Pour hot mushroom soup with champignons and potatoes into portioned plates, add chopped parsley. You can cook and serve croutons to the soup by drying white bread in a pan in olive oil with spices.

Vegetable soup with champignons and buckwheat

One of the most commonly used recipes is soup with champignon mushrooms and buckwheat. This dish is well served with sour cream, and my family love it with melted cheese, which is already put on a plate.

I like it because it is quick and not troublesome to cook, the whole process takes no more than 40-45 minutes, and it comes out both satisfying and tasty.

Ingredients:

• Chicken fillet - 1 pc. (150 g);
• Potatoes - 2 pcs. (medium);
• Buckwheat - 2 tbsp. l (or 35–40 g);
• Onion - 1 pc. (small);
• Carrot - 1 pc. (medium);
• Salt, spices (pepper peas mixture, whole bay leaf) - to taste;
• Oil (vegetable and butter) - 30 g each.

Cooking method:

1. First, prepare all the vegetables. We need to clean them, wash them well.
2. Now let's take a look at the chicken fillet. We wash it in cold water, put it in a saucepan, fill it with cold water and bring to a boil. After 2-3 minutes, turn off the gas, drain the water, and rinse the meat under cold water again. Now cut it medium, put it in a soup pot. Here, add pepper, other spices (to your taste, I have a bay leaf). You can add mushroom seasoning, the taste will be more saturated.
3. For this recipe, you can take any fillet: pork, beef, lamb. Here, only the duration of its cooking is important. Meat must be brought to half-cooked. And the cubes of other varieties will be much smaller than chicken ones, which will ensure they are cooked quickly in the soup.
4. Now add 2 liters of water, salt, 2 tbsp. l. vegetable oil and bring to a boil. Then reduce the heat to low so that our soup boils very slowly.
5. Add buckwheat to this boiling mixture, let it boil for 2 minutes. I take a special core, already steamed.
6. Now add the carrots cut into thin rings, onions into small cubes to the soup.
7. Add to the mixture (after 5 minutes), cut into small strips, potatoes. Now cook until the potatoes are soft, but not ready, this is about 10 minutes.
8. We cut the mushrooms into plates and send them to the soup. We try the soup, if there is not enough salt, then you can add salt. We cook our soup for another 7-10 minutes.
9. We check the readiness of the soup by the readiness of carrots and potatoes. When they are ready, put greens (chopped finely) and butter, and as soon as the soup boils, remove from heat. We insist another 15 minutes and you can eat.
10. Do not forget to put sour cream or cream cheese slices on the plates.

Soup with fresh champignons, chicken and potatoes

Here is another recipe for mushroom soup: champignon and chicken soup. This first course will be different from its counterparts. Among its shortcomings, it is necessary to name the expenditure of a large amount of time for preparation. You will have to cook at least one and a half hours (and this is not a typo).

Ingredients:

• Chicken (fillet) - 300 g (two pieces);
• Vermicelli - 100-120 g (very small);
• Potatoes - 2-3 pcs. (medium);
• Champignons - 300 g;
• Onion - 1 head (large);
• Carrot - 1 pc. (small);
• Garlic - 3 cloves;
• Oil - vegetable and butter (for frying)
• Greens - dill;
• Salt, a mixture of ground peppers, bay leaf.

Cooking method:

1. Rinse the mushrooms and clean well, cut into large pieces, put to boil. Our mushroom broth should boil for at least 1 hour, so after boiling, remove the foam and reduce the heat to the weakest. Don't forget to salt it.
2. At this time, clean the vegetables. Cut the onion medium, set to fry in a hot frying pan in vegetable oil. Add grated (on a medium grater) carrots there, fry them a little together. Transfer to a bowl.
3. Put butter in a frying pan, fry on it, medium-sliced ​​pieces of chicken fillet. They should brown on both sides and be golden brown.
4. Put them in a bowl for frying.
5. When the mushroom broth is reduced, add your mixture of meat and vegetables to it, put a handful of small noodles there, season with spices, chopped garlic, add salt (if necessary).
6. Boil everything together for no more than 7 minutes. Then let it brew for another 15 minutes and pour into plates. Put green dill on top of each.

Delicate soup of champignons and melted cheese

I also want to offer you a recipe with melted cheese. Soup of champignons and melted cheese turns out to be very tasty and original. Cheese makes the food more tasty, and its color is brighter. This recipe does not involve potatoes, and the finished dish is more like a mashed soup.

Ingredients:

• Processed cheese - 300 g (type "Yantar");
• Mushrooms - 450 - 500 g (champignons);
• Onion - 1 pc. (large);
• Carrot - 1 pc. (medium);
• Bulgarian pepper - 0.5 pcs.;
• Oil for frying vegetables (preferably butter or vegetable refined);
• Garlic - 1-2 cloves.

Cooking method:

1. Our soup should turn out to be thick, fine-grained. This can be achieved only by greatly chopping vegetables and mushrooms. Cut a few mushrooms into plates, we will decorate the soup with them.
2. First, prepare all the vegetables, wash them well, peel them, then proceed to cooking.
3. Chop the onion very finely, put it in a frying pan with hot oil to fry, add to it 10 minutes later (after it changes color), grated carrots and diced sweet peppers. First, fry a little (4-5 minutes), and then stew them under the lid for several minutes, but no more than 5.
4. Add very finely chopped mushrooms to the vegetables, fry them a little (like carrots), and then close the lid and simmer for 15 minutes.
5. We put 1.5 liters of water to boil at this time. Now we put our mixture from the pan on the bottom of the pan, pour hot water, and then simmer for 5 minutes, reducing the heat very much.
6. Now you need to very carefully add the melted cheese. We put it in small pieces, mix well (do not remove the soup from the fire). If you need to salt the food, add the garlic passed through the press. Let it boil for no more than 2 minutes.
7. Remove and insist another 15 minutes. Pour everything into plates, add parsley.

Mushroom cream soup with potatoes and cream

This recipe is suitable for serving for the first and for a two-year-old baby. Cook and eat healthy. Mushroom soup-puree is very tasty and everywhere to the point. For cooking you need a blender.

Ingredients:

• Mushrooms - 300 g;
• Potatoes - 4 medium (300 g);
• Onion - 2 pcs. (medium);
• Carrots - 2 pcs. (medium);
• Parsley root - 1 pc. (small);
• Cream - 500 g;
• Spices (ground pepper), salt to taste.

Cooking method:

1. We prepare vegetables, clean, wash, cut coarsely. We put potatoes, carrots, parsley root in a saucepan, pour water a little more than 5 cm from above, salt and cook until cooked, they must be very soft.
2. In a skillet, fry the onion and mushrooms with spices, salt.
3. When the vegetables are cooked, drain the water into a separate bowl, leaving a little at the bottom. Grind them in a blender.
4. Now put the mushrooms, onions in the same place and also mix until smooth.
5. Then add cream to the blender - mix again.
6. If our puree soup turns out to be thick, dilute it with a liquid drained from vegetables, season to taste with salt, spices and whisk again.
7. Now put on medium heat and, stirring constantly, bring to a boil. We shoot right away.
8. Everything can be served. Sprinkle greens on top of bowls.

Fragrant and so attractively tasty champignon soup is loved by both adults and children. This soup is especially good because you can cook it without regard to the season. Modern stores offer us fresh champignons at any time of the year, and of course, soup made from these tender and fragrant mushrooms turns out to be equally tasty and desirable both in summer and in winter. However, if in winter we prefer hearty, rich and thick hot mushroom soup, then in hot summer we will surely be pleased with a cold and light soup. And yet, cooking both hot and cold mushroom soups requires certain culinary skills and knowledge of little secrets and secrets. Today let's try to figure out and remember how to cook mushroom soup.

Champignons themselves are very diverse. There are more than 200 species of these tasty mushrooms. However, only two types of champignons received the greatest distribution, as well as the greatest culinary significance. This is the most common garden champignon, as well as less common in our stores, but more fragrant brown champignon. These mushrooms are not only very tasty, but also useful. Champignon pleases us with a rich content of B vitamins, phosphorus, calcium, potassium. The healing power of champignons, which help to avoid cardiovascular diseases and play an important role in the prevention of cancer, is also not unknown.

And yet, we love champignons primarily for their delicate taste, bright aroma and the widest possibility of culinary use. Soups stand out among the huge variety of delicious champignon dishes. What kind of soups are not prepared from these mushrooms! Hot and cold, tender dairy and thick cheese, light vegetarian and mushroom soups on poultry and meat broths. Is it worth mentioning the most delicate creamy puree soups known to anyone who has ever sat at the table? When preparing soups, vegetables and dairy products, cereals and pasta, spices and herbs are added to champignons, helping soups to play with thousands of new flavors and emphasize the delicate taste and bright aroma of mushrooms.

Today "Culinary Eden" offers you a selection of tips and recipes that will explain in detail even to novice housewives how to cook mushroom soup.

1. When choosing mushrooms for your soup, pay close attention to their appearance and smell. Good, fresh mushrooms have a pleasant bright specific aroma. Any notes of extraneous odors, and even more so the smells of rotting or mold, will tell you about not the first freshness of champignons. Be sure to inspect and feel the mushrooms before buying! Fresh champignons should be strong, resilient, with a smooth matte white cap and a slight creamy tint. Excessive softness, black or gray spots, obvious damage and bruising are all signs of stale mushrooms. It is better to refuse such a purchase.

2. Purchased champignons try to recycle as soon as possible. Like any other mushrooms, champignons, harmless at first glance, as a result of improper or excessively long storage, can accumulate toxins that can cause indigestion and even poisoning. If the preparation of your dish of fresh champignons is delayed for several days, use simple rules for safe storage. Store fresh mushrooms in the lower compartment of the refrigerator for no more than 2 - 3 days. When storing mushrooms, do not wash them, but simply wrap them in paper or place them in a paper bag. You can also use a plastic container, but do not close the lid too tightly. But it is better to refuse to store mushrooms in plastic bags. In such packages, mushrooms will deteriorate very quickly.

3. Let's try to cook the easiest and fastest mushroom soup. In a deep saucepan, heat 2 tbsp. tablespoons of olive oil, add two finely chopped onions and simmer until soft. Then add 500 gr. mushrooms, cut into thin slices, and fry all together until slightly golden. Pour in one liter of vegetable or chicken broth, bring to a boil and cook over medium heat for 15 minutes. Five minutes before the end of cooking, add to your soup 2 tbsp. tablespoons chopped parsley, salt and black pepper to taste. Serve with sour cream and fresh parsley.

4. Just as easy to prepare champignon soup according to an American recipe. Rinse thoroughly and grind 800 gr. mushrooms. Finely chop three onions and a small stalk of celery. In a saucepan, heat 2 tbsp. spoons of butter, add mushrooms and vegetables and simmer everything together for 3 minutes until soft. Then add one liter of chicken broth, bring to a boil and cook over moderate heat for 20 minutes. Cool the finished soup and grind with a blender until a smooth puree. Add salt, black pepper, ground nutmeg and 2 tbsp. spoons of white vermouth. Heat through without boiling and serve immediately. Serve the croutons separately.

5. A simple recipe for homemade champignon soup with potatoes and vermicelli is very popular. Clean and rinse 500 gr. mushrooms, cut them into thin slices and put them in a deep saucepan. Pour the mushrooms with three liters of cold water, bring to a boil, remove the foam and cook for 20 minutes. Strain the finished broth and return to the pan, and set aside the mushrooms. Heat up 2 tbsp. tablespoons of butter, add one finely chopped onion and one carrot cut into small cubes. Fry for 5 minutes, then add boiled mushrooms and fry everything together over high heat for another 5 - 10 minutes. Bring the broth to a boil, add two diced potato tubers, mushrooms with vegetables, salt and black pepper to taste. Simmer everything together for 15 minutes, then add ½ cup vermicelli and simmer your soup for another 10 minutes until tender. A couple of minutes before cooking, add to your soup 3 tbsp. spoons of green dill. Remove the finished soup from the heat and let it brew under the lid for 15 minutes. Serve with sour cream.

6. Fresh champignon puree soup is no less popular. Clean and rinse 600 gr. fresh mushrooms, select 5 - 6 of the smallest and strongest, and finely chop the rest and put in a deep saucepan. Add 1 tbsp. a spoonful of butter, one diced carrot and one chopped onion. Mix everything, cover the pan with a lid and simmer the mushrooms over low heat for 30 minutes, then add one glass of water or broth, bring to a boil, cook for another 5 minutes, remove from heat and cool slightly. Transfer the stewed mushrooms with vegetables to a blender bowl and grind until smooth. In a saucepan in 2 tbsp. spoons of butter fry 2 tbsp. spoons of flour, add 4 cups of very hot milk and mix thoroughly. Then add mushroom puree, salt and pepper to taste, bring to a boil and cook on the lowest heat for 10 minutes. Separately, boil the set aside whole mushrooms, cool and cut into thin slices. Prepare the lezon by mixing two raw egg yolks with a glass of cream. Season the finished soup with lezon, pour into plates and garnish with slices of boiled champignons.

7. It's even easier to cook the original champignon and broccoli soup. 200 gr. put fresh or frozen broccoli in a saucepan, pour a liter of water, bring to a boil and cook until soft for 10 - 15 minutes. Transfer the broccoli to a blender. In the broth remaining from the cabbage, boil 200 gr. mushrooms for 7 minutes. Transfer the mushrooms to the cabbage, add 30 softened butter, 200 ml. milk, ½ cup leftover mushroom and broccoli broth, one garlic clove, salt and white pepper to taste. Grind in a blender until a smooth puree. Pour your soup into a saucepan and simmer over low heat, without boiling, for 3 minutes. Before serving, add sour cream and chopped dill.

8. A rich, thick mushroom soup with cheese will delight you with its aroma and delicate taste. Boil two liters of water or broth in a deep saucepan, add four diced potato tubers and cook for 15 minutes. Cut one carrot into small cubes, finely chop one onion. Fry the onions and carrots in 2 tbsp. tablespoons of butter until golden. Then add to the vegetables 500 gr. champignons, cut into thin strips, and stew everything together until the moisture has completely evaporated. Transfer vegetables with mushrooms to a pot with potatoes and broth, add one bay leaf, salt and black pepper to taste. Cook everything together for another 15 minutes. Add 100 gr. to the finished soup. grated soft cheese and 50 ml. dry white wine. Heat, without bringing to a boil, until the cheese is completely dissolved, stirring constantly. Before serving, add finely chopped parsley.

9. Champignon soup with bacon and white wine turns out to be unusually fragrant and delicious. In a deep saucepan, heat 2 tbsp. butter, add one finely chopped onion and fry, stirring often, for 4 minutes. Then add 1 tbsp. a spoonful of chopped parsley, 1 chopped garlic clove and 500 gr. champignons, cut into thin strips. Mix everything thoroughly and cook until the liquid has completely evaporated. Once the mushrooms are ready, add 150 gr. bacon, cut into small cubes, and fry for another 5 minutes, stirring often. Then add 100 ml. dry white wine, 350 ml. water, a pinch of nutmeg, salt and black pepper to taste. Bring to a boil and cook over medium heat for 15 minutes. At the very end of cooking, pour in 250 ml. cream, mix thoroughly and heat for a couple of minutes, without bringing to a boil.

10. On a hot summer day, you will enjoy an exotic Thai cold mushroom soup with ginger. 400 gr. finely chop the mushrooms and fry in 2 tbsp. tablespoons of olive oil for 6 minutes. 250 ml. warm milk with 3 tbsp. coconut flakes, strain and bring to a boil. Add 40 gr. finely grated ginger, one minced garlic clove and cook all together for 7 minutes. Then add 500 ml. hot vegetable broth, stir well and remove from heat. Transfer the mushrooms to the blender bowl, pour in the broth, add 1 tbsp. spoon of soy sauce, 1 tbsp. lime juice and a pinch of white pepper. Grind until smooth and refrigerate.

And on the pages of "Culinary Eden" you are always waiting for new recipes that will definitely tell you how to cook mushroom soup.

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