Soup made with champignons with rice
You will need:
- fresh champignons - about 250 g,
- rice - 1/4 cup,
- potatoes,
- bulb,
- greenery,
- seasoning from dried porcini mushrooms (chopped) - 1/4 tsp,
- butter,
- greenery.
For mushroom soup according to this recipe takestore-bought champignons. As you know, they are inferior to the aroma of real forest mushrooms. Therefore, the soup is prepared with the addition of seasoning from dried porcini mushrooms. It has a very rich concentrated aroma and taste, so it is put in very little. Of course, you can cook champignon soup without this additive, but with it it turns out much tastier. Peel the potatoes, wash, then cut into not very large cubes. Usually take 1-2 potatoes, and lovers of thick soups can add a couple more. Put the potatoes to boil, put a whole onion to it (then you will need to take it out). Fresh store-bought champignons do not need to be peeled, it is enough to wash them well, then cut into slices, without separating the stem from the cap. This way the mushrooms will look more appetizing. Add the champignons to the soup, cook over low heat. When everything boils, add rice (it is pre-washed until the water is clear), add seasoning from dried porcini mushrooms, add salt. It is necessary to cook for another 20 minutes until the rice is ready. In each portioned plate, be sure to put butter, this will give the mushroom soup a unique taste. Also add greens, green onions, dill, parsley are suitable for this purpose.
Mushroom soup with champignons and cream cheese
You will need:
- 300 g of fresh champignons,
- processed cheese -100 grams,
- 1 onion,
- potatoes,
- oil (refined vegetable and slightly creamy).
Champignon soup is prepared according to this recipewith the addition of processed cheese. It is best to take a spreadable cheese like Yantar: it dissolves easily and does not leave flakes, like regular processed cheese. The more cheese is added to the soup, the richer the taste will be. First, peel the potatoes, cut them into small cubes, and put them to boil. Meanwhile, wash the champignons, then dry them well with a kitchen towel, cut into small slices, and separate the cap from the stem of large mushrooms. The onion should be cut as finely as possible. Next, according to the recipe, pour refined vegetable oil into a frying pan or saucepan, add a little butter. First, fry the onion; when it begins to acquire a golden color, add the mushrooms. Fry until the champignons are completely cooked, then add everything to the soup. Immediately after the fried mushrooms, add the processed cheese. Stir the soup until the cheese is completely dissolved. If you don't do this, it may stick to the bottom of the pan and burn, which is highly undesirable, the dish will be irreparably spoiled. Add salt. This mushroom soup has such a wonderful aroma that additional seasonings are not required.
Mushroom soup from chicken breast and champignons on cream
You will need:
- chicken breast,
- raw champignons - 250 g,
- 1 glass of cream,
- bulb,
- potatoes,.
- oil (refined vegetable and cream),
- white pepper (ground),
- hard cheese,
- bread for cooking toast,
- broth from chicken.
Wash the chicken breast and dry it with kitchentowel, then cut it into small pieces, about 2x2 cm. Next, according to the recipe, you need to prepare the mushrooms, wash them, dry them (so that there is no excess water when frying), then cut them into slices. Peel the onion and chop finely, do the same with the potatoes. They are cut into pieces of about 1x1 cm. Pour a little oil (refined vegetable) into the bottom of the pan, put a piece of butter. First, you need to fry the onion, then add the mushrooms to it. After the champignons are fried enough, put the potatoes, fry them a little. Then, following the recipe, add cream, reduce the heat. They should not boil, let it simmer for 5-7 minutes. Next, dilute the soup with chicken broth, salt, put white ground pepper. In 15-20 minutes, a wonderful soup of fresh champignons and chicken breast is ready. Serve the mushroom soup with croutons and cheese. To prepare them, cut the bread into slices and place them on a baking sheet. Sprinkle the pieces of bread with vegetable oil, put them in the oven, and after a few minutes sprinkle the croutons with cheese (it should be grated on a coarse grater). You can take absolutely any hard cheese. After the cheese has melted, take the croutons out of the oven and serve them with the soup.
Chow chicken and chicken meat soup
You will need:
- 300 g champignons,
- chicken meat - 2 legs,
- root of parsley,
- carrot,
- bell pepper - 2 pcs.,
- potatoes - 2 pcs.,
- butter (cream and vegetable refined),
- olives.
This is quite an interesting recipe, soup.turns out incredibly tasty and original. You can surprise even the most demanding guests with such a dish. Any housewife can cook this dish. First, make chicken broth. To do this, you need to put the chicken legs to boil, it is best to remove the skin from them, since there is a lot of fat on it, and this is not at all healthy. Wash and peel the parsley root, put it in the broth with the meat. Peel the potatoes, cut into small cubes, grate the carrots on a grater (large). Wash the champignons, dry them with a paper towel, cut into slices. Chop the onion as finely as possible. Put the frying pan on the stove, pour in a little refined vegetable oil, put in the butter. First fry the onion, then add the carrots, put in the mushrooms, fry until brown. When the broth is ready, remove the root and drumsticks, remove the meat from the bones, cut into pieces, return it to the pan, discard the parsley root. Next, according to the recipe, put the potatoes to boil. After 15 minutes, add the mushrooms fried with onions and carrots. The bell pepper must be cut in half, remove all the seeds and veins, cut into strips, add to the broth. Salt, cook for another 10 minutes. The most delicious champignon soup is ready. Put olives in each portioned plate, having previously removed the stones from them. If the olives are boiled, they will lose their excellent taste.
Mushroom soup, cooked in pots
You will need:
- champignons at the rate of 100 g per 1 pot,
- potatoes,
- pork at the rate of 100 g per 1 pot,
- black peppercorns,
- sour cream - 3-4 tablespoons per 1 pot,
- carrot,
- bow,
- dough,
- vegetable broth.
It won't take much time to prepare this dish.Wash the pork, dry it with a kitchen towel, cut into small pieces. Chop the onion (finely). Cut the champignons into slices. Fry the onion together with the meat and champignons in refined vegetable oil. Peel the carrots and cut them into circles, cut the potatoes into either wedges or cubes. The recipe for this dish requires the use of vegetable broth. To prepare it, you need to boil the carrots, onions, parsley root, potatoes, and be sure to salt them. Wash the pots thoroughly, wipe them dry, put the mushrooms fried with meat and onions in them, then add the potatoes, carrots, and black peppercorns. All the ingredients should take up only 1/3 of the pot. Then, following the recipe, put in the sour cream, pour in the vegetable broth (not reaching the edges). Each pot needs to be sealed with dough, it is best to use yeast dough or store-bought puff pastry. If you don't have either at home, you can knead a simple dough with kefir. It's not difficult at all. Take flour, sift it, put in 1 egg, add kefir and a little soda and salt, knead the dough. Roll out small flat cakes, cover all the pots with them. Of course, you can do this with foil, but it's much tastier to eat the soup with the bread lid. Put all the pots on a baking sheet, pour some water on it, put it in the oven, preheated to 1600C. In about 30-40 minutes, the soup will be ready.
Soup puree, prepared from champignons
You will need:
- 500 g of champignons,
- leek,
- white wine (dry),
- nutmeg,
- cream (you can use milk) - 1 glass,
- water,
- flour — 2 tbsp. spoons,
- 30 g butter,
- refined vegetable oil,
- garlic - 2 cloves,
- Greenery.
The cream soup prepared according to this recipe,will decorate your holiday table and more. Wash the champignons, dry them with a paper towel, set aside a few small mushrooms (they will be used to decorate the soup), and cut the remaining champignons into slices. Cut the white part of the leek into rings, peel the garlic and chop finely. Pour some refined oil into a saucepan and add a piece of butter. Fry the leek, add the champignons, garlic and nutmeg. Simmer for a while. Pour in the dry wine, and when it has evaporated, remove from heat. Put flour on the bottom of the pan. After it becomes a light coffee color, add the butter, mix well to avoid lumps, and pour in some water. Cook for 5-8 minutes, put the mushrooms and leeks in a saucepan with the sauce, add cream, salt, bring to a boil (under no circumstances should you boil it, otherwise the cream may curdle). Remove the soup from the heat, make a puree using a blender with an immersion nozzle. The champignons left for decoration should be cut into slices, fried in butter. Finely chop the parsley. Cut the bread into small squares, about 2x2 cm, put on a baking sheet, sprinkle with oil, bake in the oven until crusty. Before serving, warm up the champignon puree soup, pour into plates, decorate with fried mushrooms and herbs, serve with croutons.
Mushroom soup, prepared in a mushroom mulch
You will need:
- 300 gr. fresh champignons,
- 1/4 cup of buckwheat,
- 1 whole bulb,
- 1 carrot,
- 2 potatoes,
- butter.
Mushroom soup cooked in a slow cooker,always turns out great. It is prepared very easily and simply. Wash the champignons, cut into slices, peel the potatoes and carrots, cut into cubes. You can put the onion whole and then take it out or fry it, whichever you prefer. Put the champignons, onion, buckwheat, potatoes and carrots in the multicooker bowl, add salt and water. Set the stewing mode for 40-50 minutes, you can go about your business, the multicooker will do everything itself. Before serving, put a little butter in each portioned plate.
