Champignons are a versatile and affordable product that can be cooked regardless of the season. Mushrooms are fried, stewed, baked, boiled broths from them and put in salads and pies. The soup cooked on champignons turns out to be rich and very thick..
In hot weather, they usually prepare a cold cream soup, which is very refreshing. To make such a dish easier: fry mushrooms a little, put ordinary vegetables in boiling water – and the soup is ready.
But there are small nuances when choosing the main ingredient. When you buy champignons, pay attention to their condition. They should be tight, white and without dark spots, have the smell of fresh cut mushroom..
If they are lethargic, darkened, do not buy, they have long been stale. It is not recommended to keep mushrooms in the refrigerator for a long time, toxins accumulate in them, later you can get poisoning or indigestion. Therefore, having bought them, immediately prepare the intended dish..
When calculating the nutritional value, it is necessary to take into account that mushrooms fried in butter come out quite fat, so it is best to take beef or chicken fat.
|Potato –||3 pcs.|
|Bow –||1 PC.|
|Carrot –||1 PC.|
|Chicken breast –||400 g|
|Parsley –||big bunch|
|Olive oil –||2 tbsp. l.|
|Salt, spices –||taste|
|Purified water –||2.5 liters|
|Champignon –||250 g|
|Time for preparing: 85 minutes||Calories per 100 grams: 45 Kcal|
Washed and dried chicken breast cooked for twenty minutes. We clean vegetables and diligently wash out, chop into thin half-rings.
Soak the mushrooms and let it soak for five minutes to remove all the dirt and make it easier to clean. Shred them in slices, transfer them to the pan and evaporate the water for about seven minutes. Add olive oil and lay onions with carrots. Fry a few minutes.
Cut potatoes into cubes and throw them into the broth. Remove the meat, divide into strips and throw it back into the pan.
Boil the potatoes for about six minutes and add the mushroom dressing, spices and herbs. Mix and turn off the gas.
While the soup is hot, interrupt it in a mash using a blender.
This should be done at a slow speed, so as not to scald and do not splash the kitchen.
Cream of mushroom soup with cheese and smoked meats
- Potatoes – 2 pcs .;
- Mushrooms – 300 g;
- Smoked ribs – 400 g;
- Carrots – 1 pc .;
- Onions – 1 pc .;
- Processed cheese – 2 pcs .;
- Seasoning, salt – to taste;
- Vegetable oil – 2 tbsp. l;
- Water – 2 l.
Preparation: 60 minutes.
Caloric content: 65 Kcal / 100 g.
Ribs (pork or lamb) are cut and put in a saucepan. Boil them for twenty minutes with a leaf of laurel and black pepper peas. Peel the potatoes and chop them into slices, transfer them to the broth.
Peel the carrot and onion and chop into cubes. Mushrooms carefully washed out and, cut in half, fry in sunflower oil with vegetables.
Cheese cut into quarters. We shift the frying of mushrooms and vegetables into the pan, remove the ribs and remove the meat. Boil the soup for ten minutes, add cheese, greens and smoked meats.
Salt and mix everything so that the cheese is completely melted and turns into a single mass with the broth. Chop up the hot dish in a puree blender. Toast can be served toast with garlic or croutons.
Cream of Mushroom Cream Soup
The dish is fast. Broth does not need to boil, just make soup on the water and add creamy mushroom sauce.
- Champignons – 400 g;
- Fatty cream – 200 ml;
- Salt, seasonings – to taste;
- Butter – 150 g;
- Flour – 2 tbsp. l.
- Cilantro – bundle;
- Purified water – 3 l;
- White onion – 1 pc.
Cooking process: about 40 minutes.
Caloric content: 35 Kcal / 100 g.
First, wash and shred the mushrooms, then pass them in butter. Rip off the onion peel and cut into cubes. Add to the mushrooms. In a small skillet, melt 50 grams of butter, sift the flour directly there and fry until brown..
Pour in cold cream and seasonings, mix and stew for five minutes. Boil the diced potatoes, lay the same mushrooms with onions and cream sauce.
Stir the whole mass and sprinkle with cilantro, let stand for five minutes and mint with mashed potatoes or a blender. Top can be sprinkled with cubes of loaf fried in electric ovens or in a frying pan.
Dietary mushroom champignon soup
Mushrooms should certainly be included in the human diet. Even people who care about their figure and are afraid to gain extra pounds should know a few recipes for mushroom soups.
- Champignons – 200 g;
- Cabbage – 300 g;
- Carrots – 2 pcs .;
- Celery – 1 pc .;
- Olive oil – 2 tbsp. l .;
- Purified water – 2 l .;
- Salt – to taste.
Preparation: 50 minutes.
Caloric content: 15 Kcal / 100 g.
All vegetables thoroughly washed with water. Chop cabbage, onions, celery and carrots clean and cut into large bars. Mushrooms shred half rings. Put all the vegetables in the pan, pour water and boil for thirty minutes.
At the end add some salt, add oil and turn off. Earlier, when there was no blender, the soup was ground in a mash on a sieve, now there is no such difficulty, everyone has such an appliance.
Champignon cream soup with meatballs
Meatballs and creamy soup of champignons are very well combined. You just need to make balls not from pork – it is fatty, but from chicken mince. Add more greens and you’ll make a great meal..
- Champignons – 250 g;
- Chicken sternum – 300 g;
- Green onions – a bunch;
- Dill – a bunch;
- Egg – 1 pc .;
- Salt, spices – to taste;
- Carrots – 1 pc .;
- Margarine – 100 g;
- Water – 1.5 l .;
- Potato – 2 pcs.
Preparation: 60 minutes.
Caloric content: 51 Kcal / 100 g.
Chicken breast cut into pieces, skip through the grinder, add some salt, sprinkle with spices and drive in an egg. Mix thoroughly minced. Wet your palms with water, make small balls..
Wash mushrooms, chop slices together with peeled carrots. Fry on the melted margarine. In the boiling water put the mushroom zazharku, diced chopped potatoes and boil for ten minutes.
We interrupt in the porridge mass directly on the fire, then we cast the semi-finished products and cook for ten minutes. As the meatballs hit the water, mix the soup well. At the end add some greens and turn off.
Dried basil, ground nutmeg and marjoram are an excellent addition to the mushroom soup. Experienced cooks recommend cooking mushroom soup in an enamel pot with a sealed bottom..
They argue that the taste is more saturated. But even if you do not have such a pot at hand – do not worry. In a conventional stainless pan, too, it will turn out well. The main thing – to comply with all proportions and cooking technology..
Enjoy your meal!