Delicious champignon and potato soups
Mushroom soup is especially appreciated in the winter, when the human body lacks vitamins. After all, such a treat may well compensate for this drawback. The first mushroom dish is perfect for lunch and dinner, it can be included in the diet and the days of religious fasting.
The suggested step-by-step recipes for making champignon soup with potatoes will help you make the right choice. It is worth noting that the first dishes from fruit bodies are easily absorbed by the body, they are simply prepared and will never leave indifferent those who try them. They are great for organizing a full meal in any daytime.
Content
Fresh champignon soup with potatoes and chicken
The recipe for soup made from fresh champignons with potatoes is intended for a hearty dinner and not only. Added chicken meat and any greens will only enrich the taste and aroma of the dish.
- Mushrooms - 500 g;
- Potato - 500 g;
- Carrots and onions - 1 pc.;
- Chicken fillet - 2 pcs.;
- Cheese - 300 g;
- Sunflower oil - for frying;
- Salt;
- 2 bunches of parsley or any other herbs.
- First boil the chicken with bay leaf, allspice until cooked.
- Remove the meat, strain the broth and pour it back into the pan.
- Cut the fillet into cubes and put in a separate plate (it will be added to the soup at the very end).
- Peel the potatoes, rinse and cut into strips.
- Pour into chicken stock and cook for 10 minutes.
- Prepare the mushrooms, cut into cubes and fry in a small amount of sunflower oil for 10 minutes.
- Add peeled, washed and chopped carrots and chopped onions.
- Fry for another 10 minutes, while constantly stirring the mass, so as not to burn.
- Send mushrooms with vegetables to potatoes, add meat, mix and boil for 5-7 minutes.
- Grate cheese on a coarse grater, pour into a saucepan, salt, let melt completely and add chopped greens.
- Turn off the heat, let the dish brew and serve.
How to cook marinated champignon soup with potatoes
As a rule, cooking marinated champignon soup with potatoes is a snap. If you have a hidden jar of canned mushrooms, prepare this delicious and fragrant first course. Such a delicacy can always help out if the hostess has practically no time for a long standing at the stove.
- Mushrooms - 500 g;
- Potato - 5 tubers;
- Carrots and onions - 1 pc.;
- Steamed rice - 3 tbsp. l .;
- Water - 2.5-3 L;
- Sunflower oil - for frying;
- Salt and greens to taste.
The proposed recipe with a photo will help to prepare mushroom and potato soup in accordance with all the rules.
Peel, rinse and dry vegetables, chop: dice potatoes, grate carrots, chop onions with a knife.
First, fry the onions and carrots in sunflower oil until soft.
Throw potatoes into boiling water and boil for 10-12 minutes. over medium heat.
Rinse rice, pour into boiling water with potatoes, mix and add sautéed vegetables.
Boil for 10 minutes, add the pickled fruit bodies, cut into pieces, and cook for another 10 minutes on minimum heat.
If there is not enough salt - salt, add chopped herbs to taste, mix, remove from heat and let it brew for 10 minutes.
Mushroom soup with champignons, potatoes and spinach
In mushroom soup puree made from mushrooms with potatoes, you can add a useful vegetable - spinach. It is an excellent source of useful trace elements and is available in stores at any time of the year, like mushrooms.
- Mushrooms - 400 g;
- Potato - 5 tubers;
- Water - 1-1.5 L;
- Spinach - 200 g;
- Onions - 2 heads;
- Butter - 50 g;
- Cream - 250 ml;
- Garlic - 1 clove;
- Dill and / or parsley - 1 bunch;
- Ground salt and black pepper - to taste.
Adhering to the recipe for mushroom mushroom soup with potatoes, you can make a stunningly delicious first course for your beloved loved ones.
- Peel fruit bodies, onions and potatoes, rinse in water.
- Cut the mushrooms into strips, chop the onion with a knife, cut the potatoes into cubes.
- First, melt the butter in a frying pan, put onions, fry for 5 minutes.
- Add mushroom straws and continue frying for about 10 minutes.
- Put the potato cubes in boiling water, boil for 10 minutes.
- Add onions and mushrooms, mix and cook for another 10 minutes.
- Once the potatoes are cooked, add chopped spinach, crushed garlic, dill and / or parsley and pour in the cream.
- Salt, pepper to taste, mix and bring the dish to a boil, not allowing to boil.
- Using a submersible blender, grind the contents of the pan to a puree-like consistency.
- Allow to stand on the stove for 5-7 minutes. and serve, spilling into portioned bowls.
Recipe for mushroom soup with potatoes and cream
This delicious champignon soup with potatoes is very popular in European restaurants. However, it is quite simple to cook it in your own kitchen. Do not consider its preparation time-consuming and red tape.
- Mushrooms - 500 g;
- Potato - 6 tubers;
- Parsley root;
- Greens - to taste;
- Onions and carrots - 2 pcs.;
- Salt, sunflower oil;
- Cream - 300 ml;
- Mushroom or vegetable broth - 1.5 l.
The recipe for mushroom soup with potatoes on the broth is described in detail.
- Peel potatoes, parsley root and carrots, cut them in equal cubes and rinse.
- Put everything in a pot with broth, put on a fire and cook until cooked.
- Heat sunflower oil in a pan, add chopped onions, fry for 5-7 minutes. over medium heat.
- After preliminary cleaning, cut the mushrooms into slices, put in the onion and continue to fry for 10 minutes.
- Pour a little broth, combine all the ingredients in the remaining liquid, boil for 5-7 minutes., Grind with an immersion blender.
- Pour in the cream gradually, while continuing to whisk.
- Salt to taste, add so much broth so that you like the density of the soup.
- Bring the dish to a boil and remove from heat for a few minutes to insist.
- Serve in portioned plates with chopped herbs.
Mushroom cream soup recipe with potatoes and cream
You can surprise your household with a recipe for champignon cream soup with potatoes, which everyone will love. Such a dish with a delicate combination of ingredients can decorate the table for any special occasion or a quiet family dinner.
- Mushrooms - 400 g;
- Potato - 5 tubers;
- Onions - 2 heads;
- Cream 20% - 500 ml;
- Sunflower oil;
- Salt and ground black pepper.
To properly cook champignon cream soup with potatoes, watch the video for this recipe.
- The potato is peeled, washed and diced.
- It is laid out in water and boiled until tender.
- The onion is peeled, chopped with a knife and fried in oil until golden brown.
- Pre-prepared fruiting bodies are cut into strips, laid out in a pan and roasted for 10 minutes.
- The broth is drained from the potatoes, about 150-250 ml are left.
- Mushrooms with onions, salt and ground pepper are added.
- Cream is poured in, and the whole mass is ground with a blender to a creamy consistency.
