Champignon soups cooked in a multicooker

The slow cooker is an indispensable assistant in the kitchen. Those who at least once had the opportunity to use this electrical appliance were able to appreciate the high quality and speed of manufacturing the most delicious dishes. And the mushroom soups prepared in the slow cooker are no exception: hearty, aromatic, rich, they are invariably liked by everyone who has tried them.

Delicious champignon soups: recipes for a slow cooker

Beef tenderloin soup with champignons.

1. Rinse the meat, cut into thin slices. Peel, wash, crush the garlic. Wash and chop parsley.
2. Rinse the mushrooms, finely chop, put in a bowl multicooker with vegetable oil.
3. Fry in the “Baking” mode until half ready.
4. Add meat, garlic, sugar and greens, salt, pepper, mix, leave for 1 hour in the “Heating” mode. Pour 2 liters of water, cook in the "Extinguishing" mode 1 hour
5. Add flour diluted with a little water.
6. Cook champignon soup in a slow cooker in the “Cooking” mode 10 min.

Mushroom soup with zucchini.

1. Wash, peel and dice potatoes, zucchini and carrots. Rinse the mushrooms and chop finely. Wash the dill, finely chop.
2. Pour 1.5 liters of water into the multicooker bowl, add potatoes, carrots, zucchini and mushrooms, salt. Cook in the “Extinguishing” mode for 1 hour.
3. When serving, put dill in each plate.

Mushroom soup with potatoes and cheese

Champignon soup with green peas.

1. Wash, peel and dice potatoes.
2. Rinse mushrooms, cut into slices. Pour 1.5 liters of water into the multicooker bowl, add potatoes, mushrooms and salt. Cook in Extinguishing mode for 1 hour. Add green peas and leave in Heating mode for 15 minutes.

Spicy Chicken Soup with Mushrooms

• 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 in the champignon soup cooked in a slow cooker according to this recipe, garlic and some fresh herbs: dill, cilantro or basil, passed through a press.

Soup with champignons "Festive" at home.

• 300 g chicken breasts,
• 300 g of parsley and celery roots
• 300 g of white cabbage,
• 1 pod of green pepper
• 2 tbsp. tablespoons of rice
• 1 tbsp. a spoon of canned green peas,
• 1 tbsp. a spoonful of canned chopped champignons,
• 1 tbsp. a spoon of vermicelli
• 1 teaspoon of tomato puree,
• 1/2 cauliflower,
• 1 clove of garlic, salt

1. Put chicken breasts in a slow cooker, fill with warm water, salt and cook for 50 minutes in a stewing mode.
2. Parsley and celery roots, as well as cabbage, peel and chop, rinse the rice, add to the broth along with mushrooms, chopped pepper and peas and simmer for another 1.5 hours.
3. Cook the vermicelli separately and rinse.
4. Before serving, add vermicelli and minced garlic to the soup.
5. In a plate with mushroom champignon soup cooked in a slow cooker according to this recipe, put boiled chicken meat, sliced.

Beef tenderloin soup with champignons.

Ingredients:

• 300 g beef tenderloin,
• 300 g fresh champignons,
• 2 cloves of garlic,
• 60 ml of vegetable oil,
• 20 g flour
• 5 g sugar
• 1 bunch of parsley,
• pepper, salt.

Cooking method:

Rinse the meat, cut into thin slices. Peel, wash, crush the garlic. Wash and chop parsley.

Rinse mushrooms, finely chop, put in a bowl with vegetable oil, fry in the "Baking" mode. Add meat, garlic, sugar and greens, salt, pepper, mix, leave for 1 hour in the “Heating” mode, pour 2 liters of water, cook in the “Braising” mode for 1 hour. Add flour diluted with a small amount of water, cook in steam mode for 10 minutes.

If you want to leave a tasty soup made of fresh champignons, cooked in a slow cooker, in the "Heating" mode.

Cheese soup with fresh champignons.

Ingredients:

• 400 g of fresh champignons,
• 100 g cream cheese
• 3 potato tubers,
• 1 carrot,
• onion head
• bay leaf
• a bunch of greenery
• 30 ml of olive oil,
• salt,
• 300 ml of boiled water.

Cooking method:

1. Wash, peel vegetables and herbs.
2. Cut onions into rings, chop carrots.
3. Cut mushrooms and potatoes into medium-sized slices.
4. Heat the oil in the baking pan in the “Baking” mode.
5. Lay out the carrots and onions, sauté for 5 minutes.
6. Add the mushrooms, fry for another 5 minutes, put the potatoes.

Stir, cook for another 10 minutes, then put the cheese. Salt, mix. Pour water, add bay leaf, prepare champignon soup with potatoes in a slow cooker in the “Stew” mode for 1 hour.

Champignon soup in a slow cooker.

• raw champignons - 500 g;
• drinking water - 2.5 l;
• potato tubers - 6-8 pcs.;
• a handful of buckwheat;
• fresh carrot;
• onions and chives;
• dill, parsley;
• vegetable oil (or butter);
• pepper, a pinch of salt.

1. To make mushroom soup in a slow cooker, you need to wash the mushrooms, cut into small cubes. Turn on the “Frying” multicooker mode, pour in vegetable oil, warm up.
2. Put champignons in the slow cooker, cook for 30 minutes, stirring constantly. Add the peeled, washed, chopped onions, as well as carrots cut into cubes to the mushrooms.
3. Peel potatoes, cut into cubes. Rinse buckwheat. Put the potatoes in a slow cooker to the rest of the vegetables and mushrooms, salt, pepper, fry for 2 minutes.
4. Pour the right amount of boiling water into the soup bowl, turn on the “Stewing” program, setting 1 hour. 15 minutes before cooking, add buckwheat to the remaining components, mix. Put greens in the finished dish.

Cheese soup made from fresh mushrooms.

Ingredients

• 250 g cream cheese
• 150 g fresh champignons
• 1 onion
• 3 potato tubers
• 1 carrot
• 10 shrimp
• Water
• spice
• salt

1. Finely chopped peeled carrots and onions and fry in oil in a multicooker bowl in the “Baking” mode for 15 minutes.
2. Dice potatoes and add it along with shrimp and mushrooms to carrots with onions. Pour boiling water.
3. Then add diced cream cheese to the soup. (Before cutting it, you can hold it for several minutes in the freezer). Add salt and spices.
4. Cook in the "Stew" mode for 1 hour.
5. Pour cheese soup into plates, mix well and serve.
7. Recipes for making mushroom soups, mashed potatoes with champignons in a slow cooker

Puree chicken soup with rice and mushrooms.

Ingredients:

• 200 g chicken
• 50 g of rice
• 150 g of champignons,
• 2 potato tubers,
• 1 carrot
• 1 celery root
• 100 g sour cream
• pepper,
• salt.

Cooking method:

1. Wash, peel, carrot, potato and celery root slices.
2. Rinse mushrooms, cut into slices. Rinse the fillet, put in a bowl, pour 1.5 liters of water, cook in the “Stew” mode for 1 hour.
3. Remove the meat, pass through a meat grinder. Strain the broth, pour into the bowl again, add potatoes, carrots, celery root, rice, mushrooms, meat, salt, pepper, cook in the “Stew” mode for 1 hour.
4. Grind the soup with a blender, pour into the bowl again, cook in the “Steaming” mode for 5 minutes.
5. Champignon soup puree cooked in a slow cooker, pour on plates, season with sour cream.

Cream of champignon and potato soup with cream.

• Fresh mushrooms: 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

How to cook:

• Rinse and chop the mushrooms.
• Finely chop the onion.
• Peel the potatoes and cut them into small cubes.
• Pour vegetable oil into the bowl.
• Stir onion in BAKERY mode for 10 minutes, stirring.
• Add mushrooms and potatoes.
• Add salt.
• Fry in the “Baking” mode for 10 minutes
• Pour in the broth so that it barely covers the mushrooms and potatoes.
• Cook the soup in stew mode for 40 minutes.
• Cool to a warm state, place in a blender, pour in the same warmed cream.
• Grind the soup until mashed.
• Pour into the bowl of the multicooker, then darken in the “Extinguishing” mode for 20 minutes.
• Dice slices of bread and dry in the oven, preheated to 180 degrees, for several minutes.
• To the champignon soup prepared according to this recipe in a slow cooker, serve finely chopped greens and croutons.

Delicious creamy champignon soup with cream

Cream of champignon soup with cream.

Ingredients:

• 2 liters of water;
• 0.5 l of cream (22%);
• 400 g of champignons;
• 200 g spinach;
• 1 onion;
• 1-2 medium potatoes;
• 1/4 teaspoon nutmeg (grated);
• 1/2 tbsp. tablespoons of salt;
• 3 tbsp. tablespoons of cheese (any hard variety);
• 1-2 plates of the brisket (chopped).

Cooking.

1. To make champignon soup with cream in a slow cooker, place the mushrooms, peeled and diced onions, potatoes, carrots and spinach in a bowl, and fill with water. Salt and cover. Cook in high pressure for 6 minutes.
2. Open the lid and mix in a separate container with a blender until smooth.
3. Pour the soup into the bowl of the pressure cooker and turn on the “Keep the food hot” mode. Add cream, grated cheese and nutmeg. Let the soup brew a little.
4. Before serving, add several thin slices of fried brisket and ground pepper to a delicious mushroom mushroom soup-cooked in a slow cooker.

Puree soup with potatoes and mushrooms.

• 600 g of potatoes
• 300 g of champignons
• 200 g onion
• 500 ml cream
• 2 tbsp. l vegetable oil
• ground pepper and salt to taste

Peel potatoes, chop coarsely, boil in salted water until tender. Grind the finished potatoes in a blender. Chop the onion into small cubes, chop the mushrooms. Fry the onion in vegetable oil until golden brown. Add mushrooms to the onion, salt a little and fry until all the liquid has evaporated. Grind mushrooms with onions in a blender. Add mushrooms and onions to the potatoes, pour in hot cream, salt and pepper to taste. Pour into a slow cooker and cook for 10 minutes.

Creamy mushroom cream soup with potatoes and onions in a slow cooker

To prepare a cream of champignon soup in a slow cooker you will need:

• fresh champignons - 500 gr;
• potatoes - 5-6 pcs;
• water - 2.5 tbsp;
• onions - 1 pc;
• cream - 200 ml;
• greenery;
• salt, pepper to taste.

1. To prepare cream soup in a slow cooker according to this recipe, mushrooms need to be cleaned, washed and finely chopped.
2. Peel potatoes and onions, rinse. Cut potatoes into small squares, finely chop the onion into pieces.
3. Prepared ingredients for creamy champignon cream soup to send in the capacity of the multicooker, pour water.
4. Close the device with a lid, set the “Soup” mode.
5. At the end of the program, open the slow cooker and transfer the contents of the bowl to a separate pan.
6. Add milk cream, salt, pepper or other spices to your soup to your taste.
7. Using a blender, beat the dish until a homogeneous consistency.

Ready mushroom cream champignon soup prepared in a slow cooker, pour into plates, garnish with slices of fried mushrooms.