Mushroom soup of champignons - a wonderful disheveryday cuisine, which has not only a wonderful taste, but also dietary properties, it's just a godsend for those who want to lose weight. Prepare it will be able to even a young, yet not quite an experienced hostess. There are many kinds of mushroom soups for almost any taste, recipes of which are not complex.
Soup made with champignons with rice
It will take:
- fresh champignons - about 250 grams,
- rice - 1/4 cup,
- seasoning from dry white mushrooms (crushed) - 1/4 tsp,
For the mushroom soup according to this recipe, takeshop mushrooms. As you know, they are inferior to the aroma of real forest mushrooms. Therefore, the soup is prepared with the addition of seasoning from dry white mushrooms. It has a very rich concentrated flavor and taste, so it is put quite a bit. Of course, you can cook soup from champignons and without such an additive, but it turns out much tastier. Peel potatoes, wash them, then cut into not very large cubes. Usually take 1-2 potatoes, and lovers of thick soups can add a couple more pieces. Put the potatoes to boil, put a whole bulb to it (then it will have to be taken out). Fresh shop mushrooms do not need to be cleaned, they should be thoroughly washed, then cut into plates, not separating the leg from the cap. So mushrooms will look more appetizing. Add champignons to the soup, cook over low heat. When everything boils, add rice (it is pre-washed to clean water), put the seasoning from dry white mushrooms, add salt. It takes a further 20 minutes to cook until the rice is ready. In each serving plate necessarily put butter, this will give the mushroom soup a unique taste. Also add greens, for this purpose, suitable green onions, dill, parsley.
Mushroom soup with champignons and cream cheese
It will take:
- 300 g of fresh champignons,
- processed cheese -100 grams,
- 1 onion,
- oil (refined vegetable and slightly creamy).
Mushroom soup with this recipe is prepared withthe addition of processed cheese. It is best to take pasty cheese like "Amber": it dissolves easily and does not leave flakes, as usual melted cheese. The more cheese will be added to the soup, the more intense the flavor it will acquire. First, peel the potatoes, cut it into cubes of small size, set to cook. In the meantime, mushrooms are washed, then dried them well with a kitchen towel, cut into small plates, and the large mushrooms separate the cap from the stem. The bulb should be cut as small as possible. Then, according to the recipe, a refined vegetable oil is poured onto a frying pan or in a stewpan, and a little creamy is put. First fry the onion, when it starts 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 put the cream cheese. Stir the soup until the cheese is completely dissolved. If this is not done, then it can stick to the bottom of the pan and burn, which is extremely undesirable, the dish will be irreparably spoiled. Salt is added. This mushroom soup has such a wonderful flavor that no additional seasonings are required.
Mushroom soup from chicken breast and champignons on cream
It will take:
- chicken breast,
- raw champignons - 250 grams,
- 1 glass of cream,
- oil (refined vegetable and cream),
- white pepper (ground),
- hard cheese,
- bread for cooking toast,
- broth from chicken.
Chicken breast wash, dry kitchentowel, then cut it into small pieces, about 2 × 2 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 into slices. Onions peeled and finely chopped, the same to do with potatoes. It is cut into pieces about 1 × 1 cm. Pour a little oil (refined vegetable) on the bottom of the pan, put a slice of creamy. First you need to fry the onions, then add mushrooms to it. After the mushrooms are sufficiently fried, put the potatoes, fry it a little. Then, following the recipe, add the cream, reduce the heat. They should not boil, they give 5-7 minutes to sink. Then dilute the soup with chicken broth, salt, put white ground pepper. After 15-20 minutes, a wonderful soup of fresh champignons and chicken breast is ready. Serve mushroom soup to the table along with croutons and cheese. In order to cook them, the bread is cut into slices, put on a baking tray. Slices of bread should be sprinkled with vegetable oil, put in the oven, after a few minutes sprinkle the croutons with cheese (it needs to be grated on a large grater). You can take absolutely any cheese of hard varieties. After the cheese melts, take the toast out of the oven, serve with the soup to the table.
Chow chicken and chicken meat soup
It will take:
- 300 g champignons,
- chicken meat - 2 legs,
- root of parsley,
- Bulgarian pepper - 2 pcs.,
- potatoes - 2 pcs.,
- butter (cream and vegetable refined),
This is quite an interesting recipe, soupit turns out incredibly tasty and original. This dish can surprise even the most demanding guests. Prepare this dish to the strength of any hostess. First make chicken broth. To do this, you need to put the stewed meat on, the skin is best removed from them, since there is a lot of fat on it, and this is not useful at all. The root of parsley is washed and peeled, put together with the meat into the broth. Peel potatoes, cut into small cubes, grate carrot (large). Champignons washed, dried with a paper towel, cut into plates. Cut the bulb as small as possible. Put the frying pan on the stove, pour a little refined vegetable oil, put cream. Fry the onions first, then add carrots, put the mushrooms, which fry until brownish. When the broth is ready, remove the root and the whole leg from it, remove the meat from the bones, cut into pieces, return it to the pan, discard the parsley root. Then follow the recipe to put the potatoes. After 15 minutes add fried with onion and carrots mushrooms. Bulgarian pepper is cut in half, removed from it all seeds and veins, cut into strips, add to broth. Salt, cook for another 10 minutes. The delicious champignon soup is ready. In each serving plate put the olives, after removing them from the bones. If the olives are cooked, they will lose their excellent taste.
Mushroom soup, cooked in pots
It will take:
- champignons at the rate of 100 g per 1 pot,
- pork at the rate of 100 g per 1 pot,
- black peppercorns,
- sour cream - 3-4 tablespoons (1 tablespoon) per 1 pot,
- vegetable broth.
Cooked this dish does not take long. Pork wash, dry with a kitchen towel, cut into small pieces. Cut the onion (finely). Champignons cut into plates. Fry onion in a refined vegetable oil onions with meat and champignons. Carrot clean and cut into circles, cut potatoes or slices, or cubes. The recipe for this dish involves the use of vegetable broth. For its preparation, it is required to cook carrots, onions, parsley root, potatoes, and salt them. Pots should be washed thoroughly, wiped dry, put mushrooms fried with meat and onions, then add potatoes, carrots, black peppers to them. All ingredients should occupy only 1/3 of the pot. Next, following the prescription, put sour cream, pour everything with vegetable broth (not reaching the edges). Each pot must be sealed with a test, it is best to take a yeast or purchased puff. If the house was not either, then you can knead a simple dough on kefir. It's quite simple. It is necessary to take flour, sift it, put 1 egg, add kefir and a little soda and salt, knead the dough. Roll out small cakes, close them all pots. Of course, you can do this with foil, but it's much more delicious to eat soup with the bread-lid. Put all the pots on a baking sheet, pour a little water on it, put in the oven, preheated to 1600C. After about 30-40 minutes, the soup will be ready.
Soup puree, prepared from champignons
It will take:
- 500 g of champignons,
- white wine (dry),
- cream (you can take milk) - 1 glass,
- flour - 2 tbsp. spoons,
- 30 g butter,
- refined vegetable oil,
- garlic - 2 cloves,
Soup-puree, cooked according to this recipe,will be the decoration of the festive table and not only. Champignons washed, dried with a paper towel, put a few small mushrooms (they go to decorate the soup), the remaining mushrooms cut into plates. Cut the white part of leek onions rings, peel the garlic and chop it finely. In the sauté pan pour a little refined oil and put a slice of creamy. Add the onions, add the mushrooms, garlic and nutmeg. Put out a little. Pour dry wine when it is evaporated, remove from heat. Put flour on the bottom of the pan. After it turns into a light coffee color, add butter, mix well so that there are no lumps, pour a little water. Cook for 5-8 minutes, transfer the mushrooms with onion into a saucepan with sauce, add cream, add salt, bring to a boil (in no case can boil, otherwise cream can curdle). Remove the soup from the fire, mash it with a blender with a submerged nozzle. Champignons left for decoration, you need to cut the plates, fry in butter. Chop parsley finely. Bread cut into small squares, about 2 × 2 cm, put on a baking tray, sprinkle with oil, bake in the oven until it crusts. Before serving, soup-mashed potatoes from mushrooms are warmed, poured on plates, decorated with fried mushrooms and greens, served with croutons.
Mushroom soup, prepared in a mushroom mulch
It will take:
- 300 gr. fresh champignons,
- 1/4 cup of buckwheat,
- 1 whole bulb,
- 1 carrot,
- 2 potatoes,
Mushroom soup, cooked in a multivark, alwayssucceeds in glory. It is prepared very easily and simply. Champignons washed, cut into plates, cut potatoes and carrots, cut into cubes. You can put onions whole and then take out or make a roast, as someone more to taste. Add the mushrooms, onion, buckwheat, potatoes and carrots to the cup of the multivariate, add salt, pour water. Set the fire extinguishing mode for 40-50 minutes, you can go on business, the multivarker will do everything herself. Before serving, put a little butter in each serving plate.