Mushroom champignon soups on meat and vegetable broth

Some culinary experts believe that mushroom broth from champignons is tasty in itself, and you should not mix this aroma with the taste of meat products. Others consider such first courses insufficiently saturated, so they prepare soups with mushrooms on chicken or beef broth. How many housewives - there are so many opinions, in any case, it is worth trying all three options to make your choice.

Delicious mashed soups with mushrooms on chicken and beef broth

Puree soup with champignons on chicken stock.
Ingredients

• 500 g fresh champignons
• 30 g onions
• 4 tbsp. tablespoons butter
• 2 tbsp. tablespoons of wheat flour
• 1.5 l chicken stock
• 3 egg yolks
• 250 ml cream
• parsley
• celery

To prepare a delicious soup-champignon puree on chicken broth, finely chopped onions need to be fried in a pan. Add thoroughly washed and chopped mushrooms and fry for 5-10 minutes with continuous stirring. Then, without removing from the heat, with constant stirring, add flour, pour the broth and cook for 40-50 minutes on low heat.

Then drain the broth, parsley and celery, remove the mushrooms through a meat grinder (or rub through a sieve). Mix everything with the broth.

Beat egg whites with a fork (or whisk), add cream, and with continuous stirring with a thin stream, introduce the mixture into the soup. After that, salt to taste, warm in a water bath to a temperature of no higher than 70 ° C.
Mushroom soup with shrimp and mushrooms on chicken broth.

Ingredients

• 600 ml chicken stock
• 1 kg of shrimp
• 300 g champignon
• 1 cup white dry wine
• 4 tbsp. l butter
• 1 cup butter cream
• ground red pepper
• ground nutmeg
• greenery
• salt

Mushroom soup with beef broth.

Ingredients

• 1 kg of beef with bones
• 1 carrot
• 1 onion
• 400 g champignons or donuts
• 3 tbsp. tablespoons of flour
• 1 tbsp. spoon of oil
• 1 egg yolk
• 1 tbsp. milk
• 2 l of water, salt to taste

Cook the meat broth. Rinse and chop mushrooms. Fry carrots with onions in fat.

In the pan put mushrooms, fried carrots with onions, pour the broth and cook for 50-60 minutes. Pass the boiled mushrooms through a meat grinder, pour in milk sauce (fry the flour in butter until light yellow and dilute with milk), boil a little, then rub through a sieve, salt and boil a little more. Pour the cooked mushroom mass with broth, add oil, season with beaten egg yolk diluted with broth. Serve soup with mushrooms on beef broth served with white crackers.

Mushroom and potato soup with chicken broth.

Ingredients

• Fresh champignons: 800 g
• Refined vegetable oil: 2 tbsp. l
• Cream of 15–20% fat content: 1 cup.
• Small potatoes: 6–7 pcs.
• White bread: 6 slices.
• Onions: 2 pcs.
• Parsley: 1-2 tbsp. l
• Chicken broth or water: 3 cups.
• Salt: ⅓ tsp

Select large champignons, rinse and peel, cut into 4 parts each, if the mushrooms are small, you can cut into 2 parts, or leave whole. Peel, rinse, chop the onion. Peel, rinse and chop the potatoes into small slices. Pour vegetable oil into a separate container. Stir onion in BAKERY mode for 10 minutes, stirring. Combine potatoes and mushrooms with onions. To salt. Fry in BAKERY mode for 10 minutes. After this, pour the broth in such a volume that it conceals mushrooms and potatoes by 1 cm. Cook the soup in chicken broth with champignons STEWING mode 40 minutes.

Cool, pour into a blender, pour warm cream into the broth, grind the soup to a puree state. Pour into the bowl of the multicooker, then darken in the EXTINGUISHING mode for 20 minutes.

Cut the bread into cubes, send to the oven, preheated to 180 degrees for several minutes, to make crackers. Serve finely chopped greens and croutons for the soup.

Mushroom soup with chicken broth with mushrooms and porcini mushrooms.

Ingredients

• 200 g of fresh porcini mushrooms
• 200 g champignon
• 100 g dried porcini mushrooms
• 2 onions
• 50 ml of vegetable oil
• 100 g stem celery
• 400 g of potatoes
• 1 tbsp. a spoon of sour cream
• chicken bouillon
• salt
• white pepper

Peel the potatoes, rinse, cut in half, toss in a pot of water to boil. Peel the onions, chop, do the same with celery, then combine them together and fry in a pan.

Soak dried mushrooms in warm water for 1 hour, then finely chop. Porcini mushrooms cook almost until ready in salted water.

Combine potatoes, onions, celery, champignons, as well as dried mushrooms, put in a blender, chop until smooth, transfer to a pot. Pour the chicken stock into the resulting mass, add salt and pepper.

After that, put 4 whole mushrooms and sour cream in the champignon soup on the chicken broth, prepared according to this recipe. Close the lid tightly and put in a preheated oven to simmer over low heat until cooked.

Other soups on meat broth with champignons

Soup with mushroom dumplings on beef broth with mushrooms.

Ingredients

• 1.2 l beef broth
• 700 g boiled beef
• 200 g lean sausage
• 1 tbsp. a spoon of sour cream
• 200 g champignon
• 1 egg
• 1 tbsp. flour spoon
• 3 tbsp. tablespoons of vegetable oil
• 2 tbsp. grated crackers
• parsley
• salt

1. Prepare champignons: finely chop, fry in vegetable oil. Crush the sausage into cubes, combine with beaten egg and flour, mix thoroughly until smooth. Put mushrooms, salt, grated crackers there, mix, form dumplings.
2. Cut the beef into medium sized pieces. Pour the broth into the pot, throw beef and dumplings into it. Cover and put in the oven for 30 minutes.
3. When serving mushroom champignon soup on beef broth, sprinkle with chopped herbs and season with sour cream to taste.

Champignon soup in meat broth.

Ingredients

• 1.2 l of meat broth
• 300 g of veal
• 2 potatoes
• 3 tbsp. tablespoons chopped champignons
• 2 carrots
• 2 tbsp. tablespoons of vegetable oil
• dill
• parsley and celery
• salt
• pepper to taste

Cut the veal into medium sized pieces. Grind the mushrooms, combine with veal, stew in vegetable oil in a pan until half cooked.

Rinse potatoes and carrots, peel, chop into small pieces. Rinse greens, chop.

Put the stewed meat, mushrooms, potatoes, carrots, greens in the pot. Salt, pepper, pour food into the hot broth. Cover the mushroom soup on the meat broth with a lid and put in a moderately heated oven for 40 minutes.

Champignon soup with meat broth with cream.

Ingredients

• 500 g champignon
• 2 tbsp. tablespoons butter (or margarine)
• 1 tbsp. flour spoon
• 1 liter of meat broth
• 250 ml cream
• 2 hard boiled eggs
• 1 tbsp. a spoonful of finely chopped greens
• salt
• pepper to taste

1. Wash the mushrooms, pass through a meat grinder, and then stew them in oil (along with grated onions) for 10 minutes over low heat. Then pour the flour, pour the broth and put the seasonings.
2. Remove from heat, add cream to the mushroom soup of champignons on meat broth, sprinkle with herbs and coarsely chopped eggs.

Mushroom broth from mushrooms and chicken.

Ingredients

• 100 g chicken
• 50 g asparagus
• 25 g boiled mushrooms
• 1/2 teaspoon of wine
• 1 teaspoon of soy sauce (ready)
• 10 g bean sprouts
• 400 ml of water

Blanch chicken, asparagus and mushrooms together, remove, strain the water, pour soy sauce, wine and set aside for 10 minutes. Cut chicken into strips, asparagus and mushrooms - into slices. Bring the broth to a boil, lower the chicken, asparagus, mushrooms and bean sprouts into it. Boil for 3 minutes and serve.

Mushroom broth from mushrooms and chicken.

Ingredients

• 20 g dried champignons
• 150 g chicken
• 1 egg
• 10 g of lard
• 10 ml rice vodka
• 10 g of starch
• 10 g ginger
• 5 ml of soy sauce
• 5 g chicken fat
• salt to taste
• meat broth as needed

Cut the chicken fillet into slices, soak in a mixture of protein with starch diluted with cold water (1: 1), and deep-fry until a pale crust is formed. Then lay on a sieve and scald with boiling water to remove fat. Rinse the mushrooms thoroughly, squeeze from water and cut into slices. In a deep bowl, put the mushrooms, chicken, pour the prepared broth and mushroom broth, bring to a boil. Remove the foam and pour a starch diluted with water (1: 2), melted chicken fat. Pour into a soup bowl and serve.

Champignon cream soup on chicken stock in a slow cooker

Ingredients

• 1¼ cup chicken stock
• 1 cup cream
• 500 g champignon
• 3 potatoes
• 2 onions
• 1 clove of garlic
• vegetable oil
• ground black pepper
• salt
• Provencal herbs
• crackers
• greenery

Cut the mushrooms into slices. Chop onions finely. Cut the potatoes into medium-sized cubes. Set the “Baking” mode in the multicooker, pour a small amount of vegetable oil into the bowl, let it warm up. Put onions and stirring occasionally, fry for 10 minutes. Add mushrooms and potatoes, mix. Close the cooker lid and cook for 20 minutes. Pour in the broth, add the garlic, salt, pepper and olive herbs passed through the press, cook in the “Stewing” mode for 30 minutes. Grind the finished soup with a blender, pour into a slow cooker, add cream and warm (without boiling) in the "Steaming" mode.

Serve mushroom cream champignon soup in chicken broth with crackers, sprinkled with finely chopped herbs.

Mushroom soup with champignons on vegetable broth

Ingredients

• 25 g dried champignons
• 4 potatoes
• 1 carrot
• 2 fresh tomatoes
• 1 onion
• 1/3 head of cabbage
• 10 ml rice vodka
• 10 g ginger
• salt to taste
• parsnip
• pepper
• parsley

Washed and pre-soaked dried mushrooms in a saucepan, pour cold water, add sliced ​​vegetables and cook at low boil for 1 hour. Then get the vegetables, and boil the mushrooms for another 1 hour. Strain the broth, add ginger infusion, rice vodka. Put finely chopped boiled mushrooms, pepper in it.

Before serving mushroom champignon soup on a vegetable broth prepared according to this recipe, sprinkle with chopped parsley.