Mushroom Soup Soups: Homemade Recipes

Puree soup with champignons can be safely classified as the most delicious, rich, nutritious and fragrant first courses. Their thick consistency quickly saturates, and the composition of vegetables, mushrooms and greens does not allow you to gain extra calories, even if this dish is supplemented with meat.

In this collection, the most diverse, most understandable and simple homemade recipes are presented step by step and with a photo, how to cook mushroom soup soups.

Mushroom soup with zucchini, mushrooms and potatoes

Ingredients

• potatoes - 100 g
• carrots - 100 g
• zucchini - 120 g
• champignons - 100 g
• canned green peas - 100 g
• milk - 200 ml
• butter - 20
• egg - 1 pc.
• flour - 20 g
• vegetable broth - 600 ml, salt

Puree soup with champignons, carrots, zucchini and potatoes is a thick, rich and easily digestible dish that the whole family will take with a bang.

To prepare white sauce, bring three quarters of the vegetable broth to a boil, in the remaining (cold) quarter of the vegetable broth, dilute the flour previously dried in the oven, pour the resulting mixture into a boiling vegetable broth with a thin stream with continuous stirring, and boil.

Eggplant, champignon and bean soup with croutons

Ingredients

• eggplant - 300 g
• champignons - 150 g
• leek - 70 g
• beans (pods) - 50 g
• flour - 2 tbsp. spoons
• butter - 2 tbsp. spoons
• milk - 150 ml
• eggs (yolk) - 1 pc., salt

1. Sauté the leek lightly, combine with the sliced ​​eggplant and chopped mushrooms, add the broth or water, add the butter, add a little salt and allow.
2. Wipe ready vegetables and mushrooms.
3. Bean pods cut into cubes and boiled for garnish.
4. From white flour and broth, prepare a white sauce, add mashed vegetables to it and cook in a double boiler for 7-10 minutes.
5. Then strain the soup through a sieve, bring to a boil again and remove from heat. Slices of boiled bean pods in plates with soup. Serve croutons separately.
6. Season the soup with a mixture of egg yolks and milk, add salt to taste, pieces of butter and stir until a homogeneous mass is formed.
7. Soup mashed champignons, eggplant and beans served with croutons or crackers, as well as chopped parsley.

Recipe for mashed carrot and mushroom soup

Ingredients

• carrots - 200 g
• champignons - 200 g
• rice - 0.5 cups
• butter - 1.5 tbsp. spoons
• milk - 1 cup
• sugar - 0.5 tsp, salt

The recipe for mashed soup with mushrooms, mushrooms and carrots will help diversify the family diet, and thanks to its benefits, this dish is especially important when there are children in the house.

Cut the peeled and washed carrots and champignons into thin slices, put in a pan for cereals, pour 0.5 cups of water, add 1 tablespoon of butter, 1 teaspoon of salt, boil the same amount of sugar for 5 minutes. Then pour 0.5 cups of washed rice, pour 4 cups of water, cover and cook over low heat for 20-30 minutes, then with the broth, insist under the cover for 15 minutes, then rub through a sieve. Dilute the resulting puree with hot milk and salt to taste.

When serving, add oil to the table. Serve croutons for the soup.

The recipe for mashed soup of champignons, rice and carrots is supplemented by a photo where you can see that this dish looks very appetizing.

Carrot and champignon soup with rice and croutons

Ingredients

• carrots - 4 pcs.
• champignons - 5 pcs.
• rice - 0.4 cups
• meat broth - 1.5 l
• butter - 1 tbsp. a spoon
• milk - 150 ml
• eggs (yolk) - 1 pc.
• sugar, salt

The recipe for mushroom soup puree with champignons, carrots, rice and croutons is very simple, but helps the hostess prepare a great first meal for lunch.

Cut the carrots into slices, season it with salt, sugar and lightly stir in butter in a double boiler, open the pan, pour the meat broth, add the mushrooms cut into thin slices, washed rice and cook at low boil until tender. Wipe the mass. Bring to a boil again, dilute with broth to the required consistency and season with butter and a mixture of egg yolk and milk.

Serve dried wheat bread croutons separately for the soup.

Soup mashed sardines and mushrooms

Ingredients

For broth

• sardines - 400-500 g
• carrots - 1 tbsp. a spoon
• onion - 1 tbsp. spoon, salt

For mashed potatoes

• carrots - 1 pc.
• champignons - 3 pcs.
• parsley (root) - 1 pc.
• onions - 1 pc.
• butter - 2 tbsp. spoons
• flour - 2 tbsp. spoons
• fish broth - 1.5 l
• milk - 2 cups
• egg (yolk) - 1 pc., salt

This recipe will give an interesting idea on how to make mashed soup with mushrooms, so that this dish will surprise everyone with its original taste and magical aroma.

Cooked headless sardines in a double boiler with the addition of carrots, onions and salt, strain the broth and use to make soup. Shrimp clear of shell, cut into pieces and fry with chopped champignons, roots and onions. Fried shrimps, mushrooms and vegetables, pass through a meat grinder, add to the broth and dilute the mass to the consistency of viscous porridge. Then rub it through a sieve, add the broth and bring to a boil.

Puree soup with mushrooms champignons and other components before cooking, season with white sauce and egg-milk mixture, let it brew for several minutes and solemnly bring it to the table.

Recipe for mashed soup with champignons, milk and cheese

Ingredients

• 2 tbsp. tablespoons of olive oil
• 1 chopped onion
• 600 g champignon
• 400 ml of milk
• 1.3 l of hot vegetable stock
• 12 slices of crispy white bread or French baguette
• 3 crushed cloves of garlic
• 50 g butter
• 100 g grated hard cheese
• salt pepper

The recipes of mashed soups with mushrooms and cheese are especially popular, because these components are perfectly combined with each other, give a delicious taste and aroma to any dish. Below is one of these recipes.

Heat oil in a double boiler, fry chopped onions until golden brown.Prepare the mushrooms (large cut into small pieces). Add to a double boiler, stirring so that they are all covered with oil. Pour milk, bring to a boil, cover and simmer for 5 minutes. Add vegetable stock and season with salt and pepper to taste. Let it brew. Grill pieces of bread on both sides. Combine the garlic and butter and spread the toasts on it. Put toasts on the bottom of a large tureen or on the bottom of four plates, pour the soup on top and sprinkle with grated cheese.

Creamy soup of fish and mushrooms with cream

Ingredients

• fish - 1.2 kg
• champignons - 300 g
• parsley (root) - 1 pc.
• celery (root) - 1 pc.
• onions - 1 pc.
• bay leaf - 1 pc.
• black peas - 3 pcs.

For mashed potatoes

• butter and flour - 2 tbsp. spoons
• or cream - 0.5 cups

For meatballs

• wheat bread - 25 g
• oil - 0.5 tbsp. spoons
• onion - 0.5 pcs.
• flour - 1 tbsp. a spoon
• egg - 1 pc.
• ground black pepper, salt, greens

The puree soup with champignons, fish meatballs and cream turns out to be very tasty, rich and tender, and those who like unconventional first courses will like it very much.

First option

Remove the fillet from prepared fish. Set aside for cooking meatballs, boil the rest of the fillet in a small amount of water with salt, sprigs of parsley and celery and mushrooms. From the heads, fins, bones of the fish, boil the broth with aromatic roots and spices in a double boiler. Rub the boiled fillet and mushrooms through a sieve or pass through a meat grinder twice, add lightly fried flour diluted with broth, mix well and salt. Strain the fish broth, combine with the mashed fish, bring to readiness. Add cream soup with mushrooms and fish, and then start cooking meatballs.

Soak a crumb of stale wheat bread in cold milk. Double-pass through the meat grinder the meat and bread and onions left for the meatballs. Season with chopped greens, softened butter, raw egg, salt, ground pepper. Form balls from minced meat, boil them in hot salted water. Serve the soup by putting several meatballs on each plate. For puree soup, it is best to use fish such as pike, pike perch, burbot, hake, argentina, sea bass.

Puree soup with olives, mushrooms and cream cheese

Ingredients

• 1 liter of vegetable broth
• 600 g canned tomatoes
• 200 g champignon
• 100 g boiled thin vermicelli
• 100 g onions
• 100 g grated cream cheese
• 2 cloves of garlic
• 15 pitted olives
• 25 ml of vegetable oil
• 25 ml balsamic vinegar
• 5 g sugar
• 7 sprigs of basil
• salt, black pepper to taste

Mushroom soup with tomatoes, noodles and cream cheese is a thick, delicious and aromatic dish that even children will not refuse at dinner, but it is worth a lot.

1. Rinse the mushrooms, onions and garlic, finely chop and fry in oil.
2. Add vinegar, sugar, salt, warm for 2 minutes.
3. Put canned tomatoes, mashed with a fork, pour in the broth, cook until vegetables are soft.
4. Puree the soup with a blender, bring it to a boil again, add boiled vermicelli, olives, cheese, salt, pepper, cook for 1 minute.
5. Serve by putting a few leaves of fresh basil in each plate.

Recipe for mashed soup with mushrooms, rice and cream

Ingredients

• 500 ml low-fat chicken stock
• 120 g boiled rice
• 100 g champignon
• 2 egg yolks
• 50 ml cream
• 50 g butter
• salt and spices to taste

The recipe for mashed soup with mushrooms, rice and cream will tell you how to cook a delicious, extremely healthy and low-calorie dish.

Boil a portion of boiled rice (90 g) in a broth with mushrooms until puree, and then rub through a sieve or grind with a blender into a smoothie. Add the remaining rice to the rice puree, put on the fire. Beat the yolks with salt and cream, add to the soup, add butter, spices and, stirring, cook for 3-5 minutes.Creamy cream soup with champignons and rice can be served with greens, slices of fish, seafood, as well as raisins, dried apricots, stewed apples, pears, etc.

Recipe for mushroom soup with potatoes and carrots

Ingredients

• champignons
• potatoes
• onion
• carrot
• butter
• salt (take all products at random)
• 1 tablespoon flour

The recipe for mushroom soup with potatoes, onions and carrots is suitable for those who need to prepare a tasty, simple meal for lunch from available products.

Sort fresh mushrooms and scald, pass through a meat grinder. Peel potatoes, rinse, cut into cubes. In a pan, lightly fry potatoes, onions in butter, add carrots grated on a coarse grater, mushroom mass and simmer for 15 minutes. After putting all this into a pan, fry a spoonful of flour in butter in a pan until golden brown. Mix with stewed mushrooms, dilute with boiling water, salt and boil. The soup is ready. Before eating, you can put a spoonful of sour cream.

Mushroom champignon soup with potatoes, onions and carrots turns out to be satisfying, tasty and rich, so it will help the hostess to feed the whole family with a wonderful lunch or dinner.

Mashed potato soup with mushrooms, vegetables and cheese

Ingredients

• 150 g hard cheese
• 400 g green peas (in pods or frozen)
• 200 g champignon
• 1 potato
• 1 PC. small carrots
• 1 onion
• 2 grenades
• 1 bunch of mint
• olive oil, pepper and salt to taste

Mashed potato soup with mushrooms, vegetables, cheese, green peas will surprise and delight with its beauty, unusual taste and attractive aroma.

Roll the balls from the cheese, wrap them in plastic and place in the refrigerator for 2 hours. Cook green peas, mushrooms and coarsely chopped vegetables for about 40 minutes, fold in a colander, keeping the broth, and chop until a homogeneous mass is obtained. Add to it a decoction, chopped mint leaves and pepper.

Pour the soup into plates and put a cheese ball in each. Serve the pomegranate seeds separately.

Mushroom soup with potatoes, vegetables and beans

Ingredients

• 2 onions
• 4-5 potatoes
• 4 large champignons
• 1 carrot
• celery root
• 2-3 cloves of garlic
• 1.5–2 cups white or brown beans
• yogurt
• parsley, cilantro, mint
• salt, black pepper, curry

Mushroom soup with mushrooms, potatoes, vegetables, beans and spices is the owner of an incredible aroma and incomparable taste. This dish is especially recommended for special occasions and holidays.

1. Cook the vegetable broth from onions, carrots, celery and garlic in advance, or use chicken stock (if any).
2. Fry 1 large finely chopped onion in 2 tbsp. olive oil with 1 tablespoon butter. Add diced potatoes, sliced ​​mushrooms. Fry together for about 5 minutes.
3. Add the roast to the pan, pour the vegetable broth, add salt, black pepper, 1 tsp. curry. Add ready-made beans from a jar or beans cooked in advance along with the liquid in which it was cooked.

If pre-boiled beans are added:

Soak the beans in the evening with a little soda. Rinse in the morning, pour fresh water and cook until cooked (about 40-60 minutes).

4. Boil everything together, turn it off and mash with a spoon.
5. Add yogurt / sour cream, cilantro / parsley / mint to the plate. You can beat in the mixer portionwise, immediately before serving.

Chicken soup with champignons and perches

Ingredients

• champignons - 10 pcs.
• chicken fillet - 1 kg
• perches - 5 pcs.
• rice - 0.5 cups
• cream - 0, 5 cups
• butter - 50 g
• yolks - 2 pcs.
• greenery

Cook the white meat broth, add a bunch of greens, strain. Remove the fillet from the perch, and put the bones, washed, in the broth. Pour rice, mushrooms and butter with the broth, boil, rub through a sieve, dilute with the whole broth, put on water, i.e. on a saucepan with boiling water, vigorously stirring with a spoon so that the mashed potatoes do not settle.Remove the skin from the fillet, cook it in the broth, and dip in a soup bowl. Strain the yolks and thick cream, dilute with a glass of soup, put on a stove, heat, stirring until hot, dilute with soup, add parsley and dill.

Chicken soup with mushrooms and perch will appeal to everyone, including gourmets and fans of non-traditional dishes. This dish can be prepared, for example, for the arrival of guests, surprising them with their culinary talents and imagination.

Recipe for creamy champignon soup with chicken and sherry

Ingredients

• chicken fillet - 800 g
• oil - 2 tbsp. spoons
• flour - 0.5 cups
• cream - 0.5 cups
• eggs - 2 pcs.
• champignons —5-10 pcs.
• lemon - 2-3 slices
• sherry - 0.5–1 cup

This recipe for mashed champignon soup with chicken proves that the first dishes made from simple products can be unusual, expressive and even delicious.

Boil the chicken stock and strain. Mix a spoonful of oil and half a glass of flour, dilute a little with broth, boil, strain and dilute with the whole broth. Before serving, put the cream with yolks in the broth and, stirring well, warm to a hot state.

Put in a plate separately cooked and chopped dumplings, mushrooms stewed in oil, lemon slices, pour in sherry, pour the broth.

Recipe for mashed soup with champignons and meat in a slow cooker

Ingredients

• 200 g chicken
• 200 g champignon
• 1 cup milk
• 2 cups of water
• 1 tbsp. l butter
• 1 tbsp. l flour
• 1 small carrot
• 1 small onion
• salt

A recipe for mashed soup with champignons and meat in a slow cooker will help the hostess quickly, tasty and without unnecessary pastime in the kitchen to prepare a hearty first meal for lunch.

Cut the chicken into small pieces, wash the mushrooms, cut into slices, wash the onions and carrots, peel and also cut into pieces. First, fry the flour in butter in a slow cooker for 5 minutes in the “Baking” mode, then put chicken, mushrooms, carrots and onions in the same place, pour in water and cook in the “Soup” or “Stewing” mode for 1 hour under a closed lid. Pour hot milk into the finished soup, and when it cools down slightly, break it with a mixer to a homogeneous mass. Only it’s better not to do this in the multicooker bowl, because it cannot be scratched.

Pumpkin puree soup with champignons and vegetables

Ingredients

• carrots - 150 g
• pumpkin - 150 g
• champignons - 200 g
• potatoes - 200 g
• leeks - 100 g
• rice - 0.5 cups
• green peas - 100 g
• oil - 3 tbsp. spoons
• milk - 2 cups

Finely chop the carrots, mushrooms, pumpkin and white parts of the leek, put into a pan, add 2 tablespoons of oil and simmer for 10-15 minutes. Then pour 4 cups of water, add potatoes and washed rice, cover the pan with a lid, put on low heat and cook for 30–35 minutes. Rub vegetables, pumpkin and mushrooms with a decoction through a sieve, dilute with two glasses of hot milk, put salt, butter and stir.

In pumpkin soup puree with champignons and vegetables, when serving, put cooked green or canned peas. Serve croutons separately.