Ingredients:

• 2 liters of water;
• A pound of potatoes;
• 1 large carrot;
• 1 medium onion;
• Bank of champignons;
• 1 tablespoon semolina
• 1 tablespoon of sunflower or olive oil
• Any fresh herbs for serving and decoration;
• Spices, salt, pepper to taste.

The benefits of mushroom soups are well known, because mushrooms are gifts of nature, which contain many minerals and vitamins necessary for the normal functioning of the body. In addition, mushrooms are very rich in vegetable proteins, without which it is impossible to imagine full-fledged proper nutrition, in this regard, mushroom soups are quite high in calories, so those who follow the figure should not overdo it with mushroom soups.

Everyone knows that delicious and hearty mushroom soups are prepared from fresh, dried, or, in extreme cases, frozen mushrooms, but modern cooking has gone far from traditional ideas, so soups are also made from canned mushrooms. You have probably heard about a very tasty soup made from fresh mushrooms, and so - soup made from canned mushrooms will not only be as tasty, nutritious and healthy as fresh mushrooms, but it is also extremely easy to prepare, and this, moreover, will not take long.
So, let's figure out how to make a delicious mushroom soup with canned mushrooms.

Step-by-step cooking recipe

First, finely chop the onion, and also grate the carrots on a coarse or medium grater. Then you need to heat the pan by pouring vegetable oil on it, and first sauté the onions until transparent, and then add the carrots and fry them until soft. Now add the mushrooms cut into thin slices to the pan and leave the base for our soup to fry for 10-15 minutes over low heat. Subsequently, the resulting mixture will become the basis for the soup.

Now dice the potatoes and boil them, salting a little, in a not very large saucepan. The next step is to add fried onions, carrots and mushrooms to the potatoes. It is necessary to do this when the potatoes are almost ready, but not yet completely cooked, otherwise the potatoes will simply fall apart. It doesn’t matter if you later want to make a puree soup from canned mushrooms.

Salt and pepper to taste and, not forgetting to stir vigorously, pour a tablespoon of semolina into a saucepan in a thin stream to give the soup the correct consistency.

Champignon cream soup

If you are a fan of pureed soups, use a blender before adding the remaining ingredients, and you will have a creamy soup made from canned mushrooms. Someone thinks that mashed soups look more appetizing, and indeed, such a soup is easier to decorate with herbs or vegetables when serving, since it has a uniform consistency.

We finally turn off the fire. Don't forget to add coarsely chopped greens to the soup. Canned mushroom puree soup can be served with sour cream or mayonnaise for an even more pleasant taste and aroma. There is a variant of cream soup with the addition of milk, but milk, especially when added to a hot dish, leaves a specific aftertaste that may not be to everyone's liking.

If you like different seasonings, you can add curry or cinnamon to the soup made from canned mushrooms, this way you will add a delicious spicy flavor to the soup. You can also add cumin (cumin), dill, dried or fresh basil, savory. In general, just take your favorite seasonings and add them to canned mushroom soup.

To better understand the cooking process, we recommend that you look at the recipe for canned champignon soup with a photo, because, as you know, it is better to see once than hear a hundred times. Also, if you like this soup, then try making a cheese soup with canned mushrooms.

We hope you enjoyed this recipe for canned champignon soup. Bon Appetit!

Cooking soup with mushrooms for lunch is quite easy and quick. It turns out to be fragrant, satisfying, and in some cases it can also act as a dietary dish. We offer some of the most common and delicious options for making mushroom champignon soup.

The unique aroma of champignons and the delicate taste of this soup will not leave anyone indifferent.

For a pound of champignons you will need:

• 2 tbsp. l. vegetable oil;
• 2 liters of water;
• for large carrots and onions;
• lavrushka;
• a piece of butter;
• some pepper;
• 20 g sour cream;
• a few sprigs of fresh parsley.

Cooking like this:

1. We wash the mushrooms, cut into 4-6 pieces, put them in a small saucepan with boiling water and boil for a quarter of an hour.
2. Meanwhile, pour prepared water into a larger saucepan and set to boil. Heat the oil in a frying pan and send the boiled mushrooms into it.
3. While the water is heating and the mushrooms are stewing, prepare the remaining vegetables. Peel the onion with carrots and finely chop, fry until soft in sunflower oil. The latter may not be fried, but simply put in the soup 15-20 minutes before the end of cooking, but then the broth will become less rich and will not have a golden hue.
4. We send mushrooms and frying to the broth, mix, put spices and salt. Boil for another 10 minutes, then sprinkle with chopped parsley, close the lid and turn off the heat. We insist for 10-20 minutes and serve homemade with sour cream.

On a note! The first mushroom broth with champignons need not be drained. This method is used for forest mushrooms, which often absorb harmful substances from the soil. Greenhouse mushrooms can be immediately transferred to the soup water or fried with aromatic oil and then added to the broth.

With Chiken

Champignon soup with chicken invariably comes out satisfying, well-nourishing and invigorating in the winter season.

You can prepare it as follows:

• 3 potatoes;
• 1 boneless chicken breast;
• 400 g of champignons;
• small onion head;
• salt pepper;
• 5-7 sprigs of parsley;
• 1 small carrot;
• 1 bay leaf;
• butter 50 g.

Cooking like this:

1. Rinse the breast and put it in a saucepan with water. We set to cook, add salt to the broth immediately. Remove the foam from time to time to keep the broth transparent. When the foam stops forming, add spices and lavrushka.
2. We prepare the vegetables as usual: peel the potatoes, carrots and onions, cut the potatoes into small cubes, three carrots, and finely chop the onion and fry with the carrots in oil.
3. While the sautéing is languishing, wash the mushrooms, cut them into small slices and add to the frying. Simmer for 10 minutes over medium heat.
4. Meanwhile, rinse the herbs and chop.
5. Put the potato cubes into the broth. Take out the breast, cool it a little, disassemble it into pieces, and then return the pulp to the broth.
6. At the same time we spread the frying with mushrooms. Mix well, cook for another 7-10 minutes, add greens and turn off after a couple of minutes.

Let the soup brew a little under the lid, and then put it on the plates.

Champignon soup with cream

The most delicate mushroom soup with cream consists of the following list of ingredients:

• 1.5 l of meat broth;
• 500 g fresh champignons;
• 30 g of butter fat;
• 200 g fresh cream 15-20%;
• 3 garlic cloves;
• 1 onion head;
• 2 tbsp. l. flour;
• salt pepper.

We will cook like this:

1. Put the broth on a slow fire to warm up. Wash the mushrooms, cut into slices 5-7 mm thick. Peel the onion and garlic, chop finely and fry in oil until the first signs of a change in the color of the vegetables.
2. After that, put the mushrooms on them and continue cooking until the liquid has completely evaporated from them.
3. Sprinkle with flour, stir, fry for a few more minutes. Then add a couple of glasses of broth, stir. wait for a boil and remove from heat.
4. Transfer everything to a blender bowl and work to a puree consistency. Then pour in the rest of the broth, salt and pepper, continue the whisking process for a couple of minutes.
5. Transfer the puree soup back to the saucepan in which the broth was previously. Pour in the cream, stir, slowly boil and boil for 10 minutes.
6. It remains to add butter and mix well.

Now turn off the heat, let the first dish brew a little and serve.

With potatoes

We will prepare champignon soup with potatoes from the following set of products:

• 400 g of champignons;
• 200 g of porcini mushrooms;
• 4 potatoes;
• 1 medium onion and 1 carrot;
• salt, pepper, a set of spices "10 vegetables";
• frying oil.

The principle of making such a soup does not differ from the previous ones:

1. Prepare roasting with onions and carrots.
2. Wash the mushrooms, chop and stew separately. It is recommended to first boil the whites in boiling water for 5-6 minutes, then drain the water and stew in oil together with the mushrooms. Salt a little.
3. Peel the potatoes, cut into cubes or cubes, put them in boiling water and cook for 10 minutes, removing the foam.
4. Put mushrooms in water with potatoes and fry. Add spices, stir, cook for another 10-12 minutes.

A simple and hearty soup is ready!

Unusual mushroom soup with barley

Barley mushroom soup is very healthy, tastes good and is easy to prepare. You will need:

• 4 green onion feathers;
• 1 medium carrot;
• 1 large onion
• lavrushka;
• salt;
• a slice of butter and a spoonful of vegetable oil;
• 200 g of champignons;
• 2 medium potatoes;
• ½ tbsp. pearl barley.

Everything is prepared very simply:

1. Rinse the cereal through a sieve and put it in pre-boiled water.
2. While the groats are steaming, wash the mushrooms and cut them into cubes.
3. Peel and rinse vegetables. Cut everything into small pieces, approximately with an edge of 7-8 mm.
4. Put only potatoes in a saucepan with cereals. And fry the carrot-onion sauté with a mixture of prepared oils.
5. After a few minutes, add the mushrooms and fry for 5-7 minutes.
6. Combine everything in a saucepan with broth, barley and potatoes. Boil for 10 minutes, cover and leave to brew for a quarter of an hour.

Rinse the onion feathers and chop finely. Arrange the first among the tureens and sprinkle with onions.

Delicate recipe with melted cheese

The set of products and the process of making such a soup is almost trivial. But the result - you will lick your fingers!

• 350 g chicken fillet;
• 2 medium potatoes;
• 2 quality processed cheese;
• 1 onion;
• 1 medium carrot;
• 400 g of champignons;
• salt to taste;
• pepper, turmeric;
• 1 tsp mixture of spices "Universal".

Cooking like this:

1. Rinse the fillet and cut into neat cubes. We put it in a saucepan, fill it with water and put it on fire.
2. While the broth is cooking, prepare the mushrooms and vegetables. As usual, we make carrot and onion frying, we cut mushrooms into slices, potatoes into cubes or strips.
3. After the foam is completely removed from the broth, put the potatoes and champignons in it. Cook for 10 minutes, add frying and cook for another 5-7 minutes.
4. After that, three frozen cheese curds on a grater in a saucepan, add salt and spices to taste, mix well and cook over low heat for a few more minutes.

For a more satisfying soup, you can include half a glass of rice in the list of products.

On a note! Cheap processed cheeses do not melt at all, remaining in the broth in the form of small pieces. Therefore, it is recommended to take a good, quality product. It can be flavored with onions or mushrooms.

Mushroom soup with frozen champignons

• 350 g frozen mushrooms (mushrooms can be mixed with chanterelles);
• 1 medium onion;
• 2 medium carrots;
• vegetable oil spoon;
• 2 leaves of laurel;
• 5-7 sprigs of dill and parsley;
• 2 liters of water;
• 4 medium-sized potatoes;
• h. l. salt;
• a few pinches of black pepper.

Cooking again!

1. Transfer the mushrooms to a saucepan, defrost and boil for 10 minutes. Then fill with water and set to cook.
2. While the mushrooms are boiling, we prepare the vegetables, not forgetting to remove the foam from the broth. Peel the potatoes, onions and carrots, rinse thoroughly. We make the usual frying from onions and carrots. Cut the potatoes into small strips and transfer them to the broth.
3. Add spices and salt immediately and mix. We spread the frying and cook for another 15 minutes.
4. In the meantime, we wash and finely chop the greens. Pour it into a saucepan 5 minutes before the end of cooking, set the fire to a minimum.

At the end of the five-minute period, the dish can already be served to the table.

In a multicooker

Cooking any dish in a multicooker makes the task a little easier, since you do not need to stand at the "smart pan" above your soul so that nothing boils out and burns out of it.

Mushroom soups can compete with meat soups due to their exceptional health and taste characteristics. Champignon soups are the most satisfying, but the calorie content of such a dish prepared according to the classic recipe is relatively low (50 kcal per 100 grams). Therefore, mushroom soups, first of all, are in demand among athletes and those who closely follow the figure.

Mushroom soup with champignons (fresh)

A set of required products:

• champignons, 400 grams;
• potatoes, 3 pcs.;
• onions, 1 head;
• sweet bell pepper, 1 pc.;
• carrots, 1 pc.;
• garlic, 2-3 cloves;
• sour cream, 3 tbsp. l .;
• vegetable oil;
• greens, bay leaf, pepper if desired;
• salt.

Recipe:

1. It is necessary to cut carefully washed and chopped onions into small cubes, carrots - into rings, bell peppers, mushrooms - into slices.
2. Grate the garlic and finely chop the herbs.
3. Meanwhile, boil water in a saucepan, add pre-peeled potatoes, and then cook until half cooked.
4. Saute the onions in a frying pan, pouring in a sufficient amount of vegetable oil, until the onions acquire a translucent shade.
5. Also throw chopped carrots and peppers into the pan and fry for at least 5-6 minutes.
6. Pour fresh champignons into the fry and continue stewing the vegetables until all the liquid has evaporated.
7. Mash potatoes with a wooden crush directly in a saucepan, add vegetables from the pan, do not forget about salt, bay leaves and black pepper. Place the pot on the switched on burner.
8. Cook the soup for 15 minutes (until the potatoes are moderately soft). Mushroom soup will turn out to be more fragrant if it is left on the heat for another 15 minutes.
9. After turning off the burner, add a couple of tablespoons of sour cream and chopped herbs (this can be parsley, dill or garlic). Cover the saucepan with a lid and let stand for 10 minutes.

The fragrant, rich mushroom soup can also be cooked in a slow cooker, while the vegetables should be fried in a saucepan. You can try replacing the vegetable broth with chicken.

Soup with champignons and cream

Cooking pea soup from fresh champignons according to this recipe is as simple as possible. At the end, the soup can be grinded in a blender to a puree consistency, where cream will add extra piquancy.

A set of required products:

• water, 3 l;
• fresh or frozen mushrooms, 1 kg;
• medium-sized potatoes, 3 pcs.;
• bow, 1 medium head;
• cream 20% fat, 350 ml;
• salt and black pepper to taste;
• greens.

1. Rinse well and chop the mushrooms finely.
2. Wash the potatoes and chop them into cubes or strips. Rinse in multiple waters.
3. Put potatoes and mushrooms in boiled water in a saucepan, cook over low heat for 20 minutes.
4. At this time, peel and chop the onion. Fry the onions in a pan until golden brown, stirring occasionally. This will take about 10 minutes.
5. Add the cooked stir-fry and cream to the broth with champignons.
6. Season with salt and pepper to taste, garnish with herbs.
7. After waiting for a boil, turn off the heat.

Attention! If the soup is not removed from the stove in time, the cream may deteriorate and curl.

Mushroom champignon soup with melted cheese

This recipe for mushroom soup comes from France, here it appeared in the 18th century. A set of required products:

• half a kilo of champignons;
• carrots, 1 pc.;
• onions, 1 head;
• processed (hard) cheese, 200 grams;
• vegetable oil, 3 tbsp. l .;
• salt, parsley, dill;
• French buns (croutons can be used)

1. Peel the onion and chop it into half rings or divide it in two.
2. Pour vegetable oil for frying into a frying pan, add prepared onions and fry until a shade of translucency.
3. Grate coarsely carrots, add to the sautéed onion.
4. Divide the mushrooms into 2-3 parts, put them on top of the rest of the stir-fry.
5. Fry mushrooms, onions and carrots for 10 minutes.
6. In the meantime, you should prepare the cheese by grating, regardless of whether it is hard cheese or processed cheese.
7. Dip the fry into boiled water in a saucepan and leave on the fire for 5 minutes.
8. Add the cheese to the saucepan and cook for another 20-30 minutes until the cheese is completely dissolved in the broth.
9. Chop greens coarsely, prepare croutons.
10. Season the soup with salt to taste.

Despite the wide variety of mushroom species, housewives are increasingly using champignons for cooking.

Champignon cream soup

No other mushroom soup has such exceptional tenderness and velvety texture as cream soup. Some cooks use flour to achieve this goal, others add starch to the dish.

A set of required products:

• half a kilo of champignons;
• potatoes, 3 pcs.;
• soft cream, 100 ml;
• cheese, preferably parmesan, 50 grams;
• butter, 60 grams;
• water, 1 l;
• salt and pepper to taste.

1. Pour 1 liter of water into a saucepan and bring the water to a boil.
2. Throw the peeled and diced potatoes into boiling water.
3. Pour most of the mushrooms crushed into cubes into a frying pan with butter melted on it.
4. Add fried mushrooms to the potatoes, leave on an open fire for 5-7 minutes.
5. Fry the rest of the mushrooms in the remaining piece of butter.
6. At this time, boiled vegetables should be processed with a blender.
7. Put the puree on the stove, pour in 100 ml of cream.
8. Season the soup with salt and pepper to taste. Sprinkle with grated cheese.
9. Stir thoroughly and cook until tender for another 7-10 minutes.
10. Put the cream soup on a plate, top with herbs, fried mushrooms.

To support natural products in this recipe, regular potatoes are the secret thickening ingredient; accentuate the taste of 20% fat cream.

Of the champignons, it is famous for its divine aroma, rich taste and its beneficial properties. Every housewife can prepare it, even those who are beginning to learn the art of culinary. Mushrooms are generally a very convenient product to use. They can be prepared in any way you like: boil soup, fry them, make a sauce with their addition, make a salad, some even decorate desserts with them. And all thanks to the beneficial properties for which champignons are directly famous.

These mushrooms contain many nutrients, vitamins, proteins. Scientists have found them to be more beneficial than some vegetables. And the increased concentration of arginine and lysine has a beneficial effect on all processes in the body, including these substances have an excellent effect on mental activity. Phosphorus, magnesium, calcium, sulfur, potassium enter your body when you eat these wonderful mushrooms. So why not make a delicious dish with them that will delight the whole family?

Mushroom champignon soup has many recipes. Here is the simplest one. You will need about 20 mushrooms, one carrot, two onions, 3 potatoes, 300 grams of any pasta and vegetable oil. So let's get started. The mushrooms should be washed thoroughly, and it is better to wipe with a cloth, and then put in a saucepan to cook. The longer this process takes, the better the taste of the finished dish will be. with champignons contains a dressing. To prepare it, you need to fry the onions and carrots, which have been finely chopped, in a pan. Use vegetable oil for this. After the mushrooms have boiled for one hour, they should be removed from the pan and cut. Add them to the dressing and lightly fry. The contents of the frying pan can now be safely sent to the pot with the broth. After the future soup boils, throw potatoes into it, and a little later - pasta. The finished dish is served with sour cream.

A great option for gourmets is canned mushroom soup. This recipe will help you prepare a delicious, truly masterpiece dish. Take a jar of mushrooms (preferably chopped), one potato, half a carrot and onion each, a handful of noodles, vegetable oil and salt. Now you can start the cooking process. Send the contents of the jar of mushrooms to the pan along with the liquid. Add regular water there as well. While it all boils, you can peel, cut the potatoes and send them to the pan. Saute the carrots and onions in a skillet, then combine with the soup. At the very end, add pasta there, salt and cook until tender.

And here is another recipe that will help you make champignon mushroom soup. Take a chapot onion, peel it and chop it finely. The champignons should be chopped into slices. Rinse the chicken breast thoroughly. Then it can be cut into small cubes. Pour olive oil (other vegetable oil is possible) into a saucepan and fry the onions in it. Next, mushrooms and chicken are added there. All this should be fried almost until tender. Then you need to fill the contents of the pan with water, add green onions and a bouillon cube there. Boil the soup for about 10 minutes. If it comes out very thick, feel free to add water.

Whenever you want to please yourself and your family with something original, tasty and unbearable, cook. They are suitable for every day and for special occasions. And mushroom champignon soup can diversify your diet, in which borscht, hodgepodge and fish soup are no longer a novelty. In addition, do not forget about the benefits that such a delicious dish can bring to the body. And those who are adherents of dietary nutrition can make mushroom soup puree.

Mushroom soup is a delicious and aromatic dish. It can be cooked at any time of the year and fairly quickly. Those who care about their health and do not eat fatty, high-calorie foods can make a light soup with canned mushrooms, for example, champignons. This dish can be consumed frequently, as it contains a small amount of fat and calories. Chowder is served both for lunch and for breakfast and dinner. The pleasant smell that comes from it and the extraordinary taste do not make you wait long.

To prepare such a soup, you will need the following components:

• 1 can of pickled mushrooms;
• 5 pieces of potatoes;
• carrot;
• a large spoonful of semolina;
• lean oil;
• 2 liters of water.

Pour water into a container and put on gas. Peel the potatoes, cut into cubes and place in a saucepan when the water boils. Then you need to cut the onions, carrots into strips, fry.

Chop the canned mushrooms into slices, send to the roasting pan with vegetables, stir, continue to fry, reducing the heat.

You should check the stage of readiness of the potatoes: they should be a little hard. At this stage, add the ingredients fried in a pan to the potatoes. Cook everything for about 5 minutes. Then add salt, slowly add semolina. Stir the soup constantly. Reduce the fire and simmer the stew for about 10 minutes.

Cheese is also added to the recipe, then you get a refined cheese soup with champignons.

The consistency of the soup is chosen independently. It can be cream soup, chopped with a blender, or all the ingredients remain intact.

Canned mushrooms in soup

Soup with canned mushrooms is a dish that cooks very quickly, so it is recommended to take note of very busy housewives. To make the chowder, you will need the following ingredients:

• 600 grams of canned mushrooms;
• 4 pieces of potatoes;
• carrot;
• bulb;
• 70 grams of dill;
• egg;
• laurel leaf;
• pepper.

You need to prepare the potatoes, cut them, put them in a container. Fill with water, put on gas to boil. Boil. Chop the onion, fry. Grate the carrots, add them to the onions. Saute the vegetables until the onions are translucent.

Drain the water from the mushrooms, put them with the vegetables. Fry for about 7 minutes. When the water and potatoes boil, transfer the fried ingredients, cook with the lid closed until boiling. The resulting foam must be removed.

3 minutes before the end of cooking, pour in the egg, stir, season with pepper, add bay leaf.

Turn off the cooked soup, let it brew for 10 minutes. Then put the dill.

Pickled mushroom chowder recipe

List of ingredients for pickled champignon chowder:

• jar of champignons;
• 3 pieces of potatoes;
• carrot;
• a tomato;
• 3 cloves of garlic;
• 2 laurel leaves;
• spices.

Initially, you need to boil the water. Chop onions and carrots, fry. Drain the liquid from the mushrooms, put them in the vegetables, fry a little. Peel the tomato, grate, add to the ingredients to be fried.

Peel, chop the potatoes and put them in boiling water. Boil a little. 7 minutes before cooking, add laurel leaf, fried vegetables with mushrooms, salt. Put the garlic with dill a minute before the end of cooking. The recipe states that any spices can be used if desired.

Step by step preparation of mushroom and chicken soup

Mushroom soup made from canned champignons and chicken is recommended as a hearty and nutritious dish. The recipe is simple enough. We suggest that you familiarize yourself with it in more detail. This dish contains all the ingredients that make it rich and tasty.

List of products:

• 4 pieces of potatoes;
• 250 units of mushrooms;
• 500 units of chicken fillet;
• 100 units of vermicelli;
• lean oil;
• spices.

Put the saucepan on the fire using 2 liters of water. While it is boiling, peel and chop the onion. Fry it over low heat. Rinse the champignons, chop, put on the onion. The frying time is about 10 minutes, until the liquid released from the mushrooms evaporates.

Fry small pieces of chicken in another brazier. At this time, prepare the potatoes.

After boiling water, put the fried onions, mushrooms, chicken in a saucepan. Then potatoes. Cook the chowder over low heat for 7 minutes. Then add the vermicelli. Stir and cook for another 10 minutes until cooked through.

Sour cream soup with mushrooms

We suggest that you familiarize yourself with the recipe for pickled champignon soup with sour cream. Cooking this soup does not take much time, because pickled mushrooms are used, and you do not need to peel them.
For the chowder, you will need the following ingredients:

• jar of champignons;
• 5 pieces of potatoes;
• carrot;
• 3 tablespoons of pearl barley;
• vegetable oil;
• 70 grams of sour cream;
• 2 liters of water;
• spices.

Peel potatoes, chop into strips. Leave two potatoes intact. Rinse the barley. Put water on gas, add pearl barley. Bring to a boil, toss the whole tubers into the broth.

Peel the onions with carrots, fry in oil. Then add sour cream to the roasting pan to the vegetables, simmer under a closed lid for 5 minutes.

Remove the boiled potatoes from the pan and puree them. Put chopped potatoes to the pearl barley, bring to a boil. Then add the mushrooms. After 10 minutes, send the stewed vegetables, mashed potatoes. Salt the chowder, add seasonings to taste. Boil it a little, turn it off, let it brew.

As you know, there are a lot of recipes for soups with mushrooms. They are uncomplicated. Even the one who cooks for the first time will not spoil the dish if you follow the recommendations. Also, in order not to buy canned mushrooms, you can marinate them yourself at home.