Chicken soups with mushrooms: first-course recipes

Chicken soups with mushrooms, especially those prepared on a breast without skin, can rightfully be considered dietary - they contain a minimum of calories, the amount of fat is not high, and in addition, such first courses are very tasty. To diversify the table, you can cook pureed or creamy soups - they have a delicate texture and are quickly digested.

How to Make Chicken Soup with Mushrooms, Broccoli and Cream Cheese

• 2 l chicken stock,
• 200 ml cream
• 400 g of champignons
• 400 g broccoli
• 200 g carrots
• 80-100 g of onions,
• 200 g cream cheese
• 50 g butter,
• salt,
• spices to taste,
• greenery

Making Cheese Chicken Soup with Mushrooms and Vermicelli

• 300 g boiled chicken fillet,
• 100 g of champignons,
• 2 l chicken stock,
• 150 g of vermicelli,
• 1 onion, 20 ml olive oil,
• 150 g of cheese (any)
• pepper,
• salt.

1. To prepare chicken soup with mushrooms and noodles, peel, peel, wash, cut into half rings, put in a pot, fry in olive oil for 3 minutes at a temperature of 260 ° C and a high fan speed. Grate the cheese on a coarse grater. Cut the meat into strips. Rinse mushrooms, cut into cubes.
2. Bring the broth to a boil, pour into a pot or flask of air grill, put vermicelli, meat, mushrooms.
3. Put on the lower grill and cook at a temperature of 260 ° C and a high fan speed for 10 minutes.
4. Salt, pepper, cook another 3-5 minutes with the same mode.
5. When serving, sprinkle the cheese chicken soup with mushrooms with cheese.

Chicken breast soup with mushrooms and potatoes

• 400 g chicken breast
• 600-800 g of potatoes,
• 400 g of champignons (or 150 g of ceps),
• 150 g of onions, 150 g of carrots,
• 250 ml of bread kvass,
• 100 g noodles
• water,
• 1 tbsp. a spoonful of chopped parsley,
• dill and celery,
• salt and pepper to taste.

To make soup from chicken breast and mushrooms, first you need to cook only meat (30 min), then add fresh mushrooms and potatoes, bring them to readiness. Put the noodles and cook for another 10 minutes. Then add kvass and onions and carrots fried in vegetable oil. Boil the chicken breast soup with mushrooms for 10 minutes, season with parsley, dill, celery and hot pepper.

Puree Chicken Soup with Fresh Champignon Mushrooms

Chicken soup puree with champignons and porcini mushrooms.

• 200 g of fresh porcini mushrooms,
• 200 g of fresh champignons,
• 100 g of 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.

1. Peel and boil potatoes in water. Fry peeled and chopped onions and celery in oil.
2. Soak dried mushrooms in warm water for 1 hour, then finely chop. Porcini mushrooms cook almost until ready in salted water.
3. Grind potatoes, onions, celery, champignons and soaked dried mushrooms in a blender until smooth and put into a pot. Add chicken stock (to the neck of the pot), salt and pepper.
4. Put 3-4 porcini mushrooms (preferably whole) in a pot per serving and sour cream. Close the pot tightly with a lid and place in a moderately heated oven. Keep the chicken mashed potato soup with mushrooms in the oven until the contents are ready.

Mushroom soup with chicken broth.

• Fresh champignons - 50 g,
• butter - 20 g,
• flour - 20 g
• milk - 75 g
• chicken broth - 2 l,
• eggs (yolks) - 1/8 pcs.

Select small mushroom caps for garnish and simmer in chicken stock. Peel the remaining mushrooms, rinse, pass through a meat grinder. Chopped mushrooms put in a saucepan, add butter and simmer over low heat for 20-30 minutes. Stew the mushrooms with white sauce and cook for 20-25 minutes, removing the foam that appears on the surface. After cooking, pass the mass through a washing machine, bring it to a boil again, and remove it from the heat and place in a water bath. Season the soup with a mixture of egg yolks and milk, combine with a piece of butter. Thinly sliced ​​hats of stewed mushrooms in a bowl of soup. Instead of mushrooms, this soup can be prepared from morels, which should be pre-boiled for 5-6 minutes, washed, and then passed through a meat grinder. Chicken soup puree with mushrooms according to the same recipe can be prepared in milk.

Chicken cream soup with champignons: simple recipes

Simple chicken cream soup with mushrooms.

• 300 g of champignons
• 1 onion,
• 4 tbsp. tablespoons of butter
• 3 tbsp. tablespoons chopped parsley,
• 4 tbsp. tablespoons of flour
• 500 ml of hot meat chicken stock,
• 120 ml cream
• parsley greens.

1. Sort the champignons and chop. Chop the onion finely. Melt 2 tbsp. tablespoons butter and fry mushrooms in them with onions. Add half the parsley to them.
2. Melt the remaining butter in another bowl and add flour. Fry it until golden brown and pour hot broth. (The broth should be boiled several times, stirring constantly.) Add salt and pepper to taste.
3. Then add mushrooms and cream to the broth. Sprinkle chicken cream soup with mushrooms, prepared according to this simple recipe, parsley before serving.

Champignon cream soup on chicken broth.

• 400 g of fresh champignons;
• 1 onion;
• 1 clove of garlic;
• 500 ml of hot chicken stock;
• 250 ml of milk;
• 50 ml cream;
• З Art. tablespoons of food starch;
• green onions;
• salt;
• pepper

1. Chop onion and garlic finely.
2. Set aside one or two champignons (depending on their size) to the side for decoration, finely chop the remaining champignons.
3. Finely chopped onions, garlic and champignons in a closed bowl and simmer for about 5 minutes at 100%.
4. After this, add hot broth, with which grind the champignon mixture until mashed, and add milk to it.
5. Boil all this for 4-5 minutes at 100% in a closed bowl.
6. Mix food starch with cream, and then with soup.
7. After that, boil again for about 5 minutes at 100%.
8. Add salt and pepper to the cream soup with mushrooms prepared according to this recipe in chicken broth, garnish with chopped slices of fresh mushrooms and finely chopped green onions.

Cream soup with champignons.

You will need:

• 200 g champignon
• 600 g chicken stock
• 300 g skim milk
• onion head
• 60 g butter
• 2 stalks of celery
• Some fresh green onions
• A few twigs of fresh thyme and a pinch of dried
• 1 tbsp. l starch
• Salt and ground black pepper

Cooking:

1. Chop onions finely, melt a small amount of oil in a pan with a thick bottom and send celery, onion and thyme there. Add salt and pepper to taste. Simmer for 10 minutes over low heat, stirring occasionally to prevent vegetables from being burnt.
2. Cut the mushrooms into slices, send them to the onion and celery, and add a little salt. Cover and simmer for 15 minutes, remembering to stir.
3. Once the mushrooms and vegetables have softened, pour the milk and broth into the pan. Salt and pepper the soup to taste. Stir and cook for about 10 minutes over low heat.
4. Dilute the starch in a small amount of water (about 50 ml) and pour into a saucepan in a thin stream, constantly stirring the soup. Usually they use about a tablespoon of starch, but if you want the soup to be thick, take two tablespoons.
5. After adding starch, the soup needs to be boiled for another 10 minutes, until it thickens.

Multicooked chicken soup with champignons and tomato sauce

• 300 g chicken
• 1 carrot
• 100 g of champignons,
• 1 teaspoon of hot tomato sauce
• 3 cloves of garlic,
• 5 peas of black pepper
• ground red pepper
• fresh greens
• salt

Rinse the chicken meat well, put in a slow cooker, fill it with warm water and cook in the “Stew” mode for about 30 minutes. Remove the chicken meat, cut into small pieces and place back into the broth. Peel and cut the carrots into cubes or circles. Rinse the mushrooms under running water, peel, and cut into pieces, put in the broth. Then add black pepper, peas, carrots, tomato sauce, salt and pepper to taste and cook for about 1 hour in a stew. Before serving, add garlic and a few fresh herbs: dill, cilantro or basil to the prepared chicken soup with champignons, cooked in a multicooker, passed through a press.

Other recipes for chicken mushroom soups

Soup of freshly frozen champignon on chicken stock.

• 1 liter of chicken stock
• 300 g quick freeze champignon,
• 2 tbsp. tablespoons of flour
• 1 carrot
• 1 onion,
• 1 potato
• 2 tbsp. tablespoons of butter
• 2 eggs,
• 1 tbsp. a spoonful of milk
• 100 ml cream
• salt to taste.

1. Defrost champignons, chop. Combine them with peeled and chopped carrots and onions, stew in a pan with butter (5 min).
2. Dry the flour, dilute with milk and mix with stewed vegetables and mushrooms. Put the mass in a pot.
3. Separate the egg yolks from the proteins, mix with cream, bring to a boil in a small container, stirring thoroughly, pour into a pot. Add peeled and diced potatoes to the broth.
4. Close the lid with the champignon soup on the chicken broth and put in a moderately preheated oven for 35–40 minutes.

Soup with mushrooms, meat and vegetables.

• 1.2 l of broth (or water),
• 300 g chicken
• 2 potatoes
• 3 tbsp. tablespoons of crushed champignons,
• 2 carrots
• 2 tbsp. tablespoons of vegetable oil,
• dill,
• parsley and celery,
• salt,
• pepper to taste.

1. Cut the meat in portions and stew with chopped mushrooms in a pan with vegetable oil until half cooked.
2. Peel and dice potatoes and carrots. Rinse greens thoroughly, chop finely.
3. Put the stewed meat, mushrooms, potatoes and carrots, chopped greens into the pot. Season with salt, pepper, pour food over the hot broth, cover and place in a moderately preheated oven for 40 minutes.
4. This soup can also be prepared with dried mushrooms.

Mushroom soup with chicken broth.

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

1. Fry finely chopped onions 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.
2. Then drain the broth, parsley and celery, remove the mushrooms through a meat grinder (or rub through a sieve). Mix everything with the broth.
3. 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.

Chicken soup with champignons.

• 1.5 liters of water
• 400 g of fresh champignons,
• 300 g chicken meat,
• 1 medium carrot
• 3-4 potatoes,
• 1 slice of celery root
• 1 onion,
• 10 ml of vegetable oil,
• 50 g sour cream
• salt,
• pepper and herbs to taste.

1. Cook broth from water and meat. 30 minutes before the meat is ready, put diced potatoes, carrots and celery, cut into strips, and cook until vegetables are ready.
2. 5–7 minutes before the end of cooking add chopped champignons, fried onions, salt and pepper in large slices.
3. Before serving, season chicken soup with mushrooms, mushrooms, sour cream and finely chopped herbs.

Chicken broth soup with champignons and cream.

• 500 g of champignons,
• 2 tbsp. tablespoons of butter (or margarine),
• 1 tbsp. a spoon of flour
• 1 liter of chicken stock
• 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 the chicken mushroom soup with mushrooms from the heat, add cream, sprinkle with herbs and coarsely chopped eggs.

Soup on chicken broth with champignons in Florentine style.

• 1 liter of light chicken broth;
• 1 liter of milk;
• 200 g of champignons;
• 1 onion;
• 1 clove of garlic;
• 150 g of frozen spinach;
• 1 tbsp. a spoon of wheat flour;
• 1 yolk;
• 80 g of cream;
• salt;
• pepper.

Mix finely chopped mushrooms, onions, garlic and spinach, heat at 100% under the lid for 8 minutes. Pour flour and mix evenly until smooth. Mix milk, broth and spices and pour into a pan. Heat for another 5 minutes at 70% under the lid until boiling. Before serving, dilute the yolk with cream and pour into the mushroom mushroom soup prepared in chicken broth.

Chicken soup with mushrooms and noodles.

• Chicken weighing about 2 kg
• 100 g champignon
• 2 pcs. celery root
• 20 g of salt
• 1 carrot
• 5-6 peas of black pepper
• 1 parsley root
• 2 handfuls of vermicelli
• parsley and ginger

Before preparing chicken soup with mushrooms, gutted, cleaned and washed chicken is cut into pieces in the joints. The resulting pieces are “whitened” by immersing them in cold water, which is brought to a boil, and then poured and rinsed the pieces with cold water. Then they are again placed in a pan, 1 liter of cold water is poured into it, brought to a boil, the foam is removed and they continue to boil over low heat.

Peeled vegetables and champignons are cut, as for vegetable soup, and dipped in soup when the meat is half cooked, adding salt and spices (pepper, parsley, ginger) wrapped in a clean gauze bag. Soup should be cooked over low heat until the meat is tender.

When the meat is completely cooked, the soup is seasoned with noodles cooked in salted water. Vermicelli can be bought or cooked at home.

Champignon soup in chicken broth.

• 500 g of champignons,
• 3 medium onions,
• 5 cups of chicken broth (possible from a cube),
• 1 clove of garlic
• a bunch of dill
• 2 tbsp. l butter or margarine,
• salt,
• pepper,
• soy sauce,
• 1 tbsp. l cherry liquor

1. Peel and finely chop the garlic.
2. Peel and chop the onion into small cubes.
3. Peel the mushrooms, set aside 8 pieces for decoration, and cut the rest into 4 parts.
4. Heat in a pan 2 tbsp. l butter (or margarine).
5. Put champignons, garlic, onions (and if desired celery) and simmer for several minutes.
6. After this, pour the broth, bring to a boil and season to taste.
7. Boil over low heat for 30 minutes. Top up with cherry liquor.
8. Remove from heat and leave it under the lid for another 30 minutes.
9. Pass through a sieve and boil again.
10. Cut the remaining champignons into thin slices and warm in the soup.
11. Rinse dill and sprinkle soup before serving.

Here you can see a selection of photos of recipes for chicken soups with mushrooms: