Delicious canned champignon soups

Mushrooms contain a large amount of vitamins, proteins and minerals that are vital for the human body. Especially useful are the first dishes that can be prepared not only from fresh fruiting bodies. Canned champignon soup is a delicious mushroom soup for the whole family.

The first course is prepared quite quickly and at any time of the year. It can be served for breakfast, lunch or dinner. A pleasant and unusual aroma coming from mushroom soup will not make you wait a long time to the table. As a rule, satisfied households will constantly ask for supplements. And treating guests with such a treat is a pleasure!

Canned champignon soup with eggs

Mushroom soup made from canned champignons is a treat that every busy housewife should take note of. The dish is cooked quickly enough, so the free time can be spent on yourself and on the family.

• 500 g of pickled mushrooms;
• 5 potato tubers;
• 1 carrot;
• 1 onion;
• 3 eggs;
• Vegetable oil;
• Salt, bay leaf, greens.

For convenience, the recipe for canned champignon soup is described in detail.

1. Rinse the pickled mushrooms in water, cut into cubes.
2. Peel the potatoes, wash them, cut them into strips, put them in a pot with boiling water and cook over medium heat for 15 minutes.
3. Peel onions, chop with a knife and fry in a small amount of oil until browned.
4. Peel the carrots, rinse and grate, add to the onion and fry until soft.
5. Add chopped fruit bodies and fry for 5-7 minutes.
6. Add the fried ingredients to the potato, mix, and cook for 10 minutes under a closed lid.
7. Beat the eggs with a fork in a separate bowl, add chopped greens, and slowly pour into the boiling broth, constantly stirring with a spoon.
8. Salt to taste, if necessary, boil for 5-7 minutes. and turning off the fire, let the dish brew for several minutes.

Canned champignon soup with sour cream

The recipe for mushroom soup made from canned mushrooms with sour cream will be useful to those who love sour-milk products in the first courses. Such a delicious treat is prepared in half an hour, but this does not affect its nutritional value and satiety.

• 1.5-2 liters of water;
• 500 g of mushrooms;
• 5 potatoes;
• 1 onion and carrots;
• 2-3 tbsp. l rice groats;
• 150 ml sour cream;
• Vegetable oil;
• Salt, bay leaf, parsley.

A recipe with a step-by-step photo of making soup from canned champignons will be just the way for beginner housewives so that they can handle the process correctly.

Canned champignon soup with prunes

Mushroom soup made from fruit bodies with barley and prunes will never be forgotten by those who try it. The recipe with the presented photos of the preparation of soup from canned champignons will help beginners to determine the sequence of the process.

• 500 g of mushrooms;
• 2 l of water;
• 3 tbsp. l pearl barley;
• 5 potatoes;
• 1 carrot and 2 onions;
• 100 g of prunes;
• 50 ml cream;
• Butter;
• Parsley and celery greens.

1. Put the mushrooms directly from the jar along with the marinade into a pot of water.
2. Add the barley and boil over medium heat until the cereal is ready.
3. Add diced potatoes, grated carrots and cook until potatoes are cooked.
4. In butter (2 tbsp. L.) Fry chopped onions, add chopped green celery and parsley.
5. Add to the broth, cut the prunes into small cubes and also add to the boiling soup.
6. Boil for 10 minutes, pour in the cream, mix and bring the dish to a boil.

How to cook canned mushroom soup with cheese

Thrifty housewives will always find in the bins a jar of pickled fruit bodies, from which you can cook the first dish. We recommend using a recipe for mashed potato soup made from canned mushrooms to please your household with a delicious and satisfying dinner.

• 1 liter of water;
• 400 g of mushrooms;
• 3 potato tubers;
• 1 carrot;
• 1 onion;
• 200 g processed cheese;
• Parsley.

A step-by-step description will show how to cook soup puree from canned champignons.

1. Potatoes and carrots are peeled from the top layer, washed thoroughly and cut into cubes (carrots should be cut into small cubes).
2. Sliced ​​vegetables are placed in boiling water, boiled for 15 minutes.
3. Onions are peeled, chopped and introduced into potatoes, cooked for 10 minutes.
4. All vegetables in the pan are minced using a hand blender.
5. Mushrooms are cut into slices, added in mashed potatoes and boiled over low heat for 5-7 minutes.
6. Cheese cut into slices is added and cooked until it is melted.
7. When served, it is decorated with chopped parsley or to your liking. Such a dish is very beautifully served in small clay bowls, which keep the temperature of the dish for a long time.

Canned champignon cream soup with cream

The delicate and pleasant aroma of the prepared cream soup from canned champignons will not leave anyone indifferent. The delicate creamy texture of delicious treats is perfect for a light family dinner or a romantic candlelight meeting.

• 500 g of mushrooms;
• Butter;
• 4 potatoes;
• 700 ml of water;
• 100 ml cream;
• 100 g of processed cheese;
• 1 onion;
• Dill and / or parsley;
• ½ tsp ground black pepper.

Using a step-by-step recipe, you can learn how to cook mushroom soup from canned champignons.

1. Rinse the pickled fruit bodies, put in a pan with melted butter (2 tbsp.) And fry for 10 minutes.
2. Add diced onions, mix and fry for another 5 minutes.
3. Boil peeled potatoes until tender, combine with mushrooms and grind using a blender.
4. Add chopped products into boiling water, add ground black pepper, chopped greens, cream and diced cheese.
5. Mix well, let it boil for 3-5 minutes, turn off the heat and leave the bowl with the dish on the stove to insist for several minutes.
6. If desired, during serving, in each serving plate, you can put 2-3 pieces of fried pickled mushrooms, previously sliced ​​from thick slices.