Fast mushroom soups: quick and easy recipes
Traditionally, champignons are most often added to soups, because they can be freely purchased at every supermarket or store. In addition, these mushrooms cook easily and quickly, without requiring long processing.
We offer true connoisseurs of mushroom dishes several recipes for lean soups with mushrooms.
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Lenten soup with mushrooms and tomatoes
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Soup with mushrooms and tomatoes will be on your table an original and spicy dish. For it, you can take not only fresh tomatoes, but also home preservation.
- 300 g of mushrooms (champignons or oyster mushrooms);
- 2 l of water;
- 4 potato tubers;
- 1 onion;
- 3 tbsp. l sunflower oil;
- 6 pcs medium tomatoes;
- herbs and spices (optional);
- 2 sweet peppers;
- 1 carrot;
- salt.
Cut the potatoes into strips, add water, wait for it to boil, slightly reduce the heat and cook for 15 minutes.
Cut mushrooms into slices and fry for 10 minutes in a pan. Put in potatoes, salt, let it boil for 10 minutes.
Lightly fry the onion in oil, add the grated carrots and continue to fry until soft.
Cut the bell peppers into strips and send to the pan to the carrots.
Add the sliced tomatoes into the pan to the vegetable mass and simmer for 7 minutes.
Transfer everything to a bowl of potatoes, salt and cook over low heat for 10 minutes.
Add greens and seasonings to taste if desired. Turn off the stove and leave the soup for 15-20 minutes.
Lean Soup with Beans and Mushrooms
But the lean soup with beans and mushrooms is also not deprived of fans. However, you should take care of the beans in advance: soak it in water and leave it overnight, and boil it in the morning so that it is ready for cooking.
- 2.5 liters of filtered water;
- 200 g of finished boiled beans;
- 400 g of champignons;
- 3 pcs. potatoes;
- 1 carrot;
- 1 onion;
- 2 tbsp. l olive oil;
- salt;
- 1 tsp a mixture of black and red ground peppers;
- basil leaves.
Dice potatoes, toss into boiling water and cook until half cooked.
Finely chop the onion with a knife, rub the carrots on the “Korean” grater, cut the mushrooms into four parts.
Mushrooms put in a hot pan with butter, fry for 5 minutes and add onions with carrots to them. Fry all the vegetables until half cooked, without stopping interfering.
Send prepared beans, vegetables from the pan to the potato and let it boil for 15 minutes.
Salt the soup, pepper and put the basil leaves. Turn off the fire and let the soup brew for 15-20 minutes.
Recipes for lean mushroom soups will never go out of style. They are recommended not only for use during fasting, but also for those people who monitor the slimness of the figure.
Recipe for lean soup with buckwheat and mushrooms
Soup with buckwheat and mushrooms will be interesting for those who do not like other cereals in the first courses. In addition, this soup is very useful for children.
- 1.5 liters of filtered water;
- 2 pcs. potatoes;
- 1 medium-sized carrot;
- 1 bunch of green onions;
- 7-8 pcs. champignons;
- 3 tbsp. l buckwheat (without top);
- 2 tbsp. l vegetable oil;
- 1 bay leaf;
- 3 pcs. black pepper;
- 1 fresh tomato;
- 2 garlic cloves;
- salt (to taste);
- greens for decoration.
Boil water in a saucepan and toss diced potatoes, let it boil for 10 minutes.
Finely chop the onion, chop the garlic into slices, carrots - into strips. Fry everything together in a pan for about 5 minutes.
Rinse buckwheat several times, drain the water and transfer to vegetable mass. Fry and add mushrooms cut into two. Fry for 5 minutes without stopping stirring with a wooden spatula so as not to burn.
Cut the tomato into cubes and send into the pan, let it simmer for several minutes.
Pour the entire contents of the pan into the pot and potato, stir thoroughly and let it boil over low heat until buckwheat is cooked.
At the end of cooking, add salt and pepper grains, laurel foxes, finely chopped green onions. Remove from stove, but do not open pan lid. Before serving, decorate the lean soup with buckwheat and mushrooms with green sprigs of parsley and dill.
Lean mushroom mushroom soup with vermicelli
Lean mushroom champignon soup with its unique aroma will make it relevant for any day, including a holiday.
- 1.5 liters of water;
- 400 g of mushrooms;
- 2 pcs. potatoes;
- 2 onions;
- 2 medium carrots;
- 50 g of fine vermicelli;
- 3 tbsp. l olive oil (can be replaced with vegetable);
- salt, pepper (to taste);
- greens (optional).
Pre-peeled potato tubers cut into thin strips and throw into boiling water. Cook lean broth should be on low heat for 20 minutes.
Fried carrots with a coarse grater, together with finely chopped onions, fry in oil until half cooked.
Cut the mushrooms into two parts and send to the vegetables and stew for 5-7 minutes, stirring with a spatula every 30 seconds.
Pour fried vegetables with mushrooms into a bowl of potatoes and boil for 2-4 minutes. There, send vermicelli, salt, toss pepper, let simmer for 5 minutes.
Throw greens into the finished soup, turn off the fire, open the lid and let stand for 10-15 minutes.
Recipe for lean mushroom soup
The following recipe for a mushroom lean dish with a photo will fill your home with the aroma of fresh porcini mushrooms.
- 2 l of water;
- 300 g of fresh mushrooms (porcini);
- 1 onion;
- 1 carrot;
- 4 things. potatoes;
- 50 g of vermicelli (hard varieties);
- salt to taste;
- 0.5 tsp mixtures of peppers;
- 3 sec l vegetable oil;
- 2 pcs. allspice peas;
- a pinch of paprika;
- parsley and basil.
White mushrooms wash, clean, boil well in water. Drain, cool and cut into small pieces.
Put in a preheated pan and fry for about 10 minutes, stirring occasionally.
Cut the potatoes into small cubes, throw in a pot of water and put on the stove. When the water boils, cook for about 15 minutes.
At this time, cut the onion in half rings and fry a little.
Add to the onion carrots, grated with small divisions, and fry for another 5-7 minutes. Combine vegetables with mushrooms and let stew for 5 minutes.
Add the resulting mass to boiled potatoes and let simmer for 10 minutes.
The last to put hard vermicelli, spices from peppers, stir and cook for another 5 minutes. Season with herbs, turn off the heat and let it brew.
Lenten soup with porcini mushrooms can be your calling card due to its rich taste and wonderful aroma, convening home to the table.
Lean Noodle Soup with Champignon Mushrooms
Another recipe for fasting is a lean mushroom noodle soup.
- 200 g of champignons;
- 3 pcs. potatoes;
- 150 g of noodles;
- 1 onion;
- 20 ml of vegetable oil;
- salt to taste
- parsley greens.
Cut the potatoes into cubes and toss into boiling water. Allow to boil for 15 minutes and add ¼ of the mushrooms, cut into large cubes.
Finely chop the onion and other mushrooms, send to the pan and fry until transparent, about 15-20 minutes.
Add fried mushrooms and onions to boiled potatoes, salt and cook for 10 minutes.
Throw noodles into the soup and let it boil for 5-7 minutes until cooked. Before serving, sprinkle chopped parsley leaves in each plate.
Recipe for Lean Mushroom Soup
Lenten soup with mushrooms for those who fast, is prepared very quickly and it turns out quite tasty.
- 1.5 liters of water;
- 8 pcs potatoes;
- 1 medium carrot;
- 1 onion head;
- 400 g of champignons;
- 3 tbsp. l sunflower oil;
- salt and pepper to taste.
Peel potatoes, wash and cook until cooked.
Wash fresh mushrooms, cut into slices and send to the pan (without oil). Cover and simmer for 15-20 minutes until the liquid evaporates.
Add the mushrooms butter, diced onions and grated carrots. Fry only 5-7 minutes, without waiting for a golden crust.
Crush the cooked potatoes to a homogeneous consistency, then combine with vegetables and mushrooms.
Salt, add pepper and 1 cup potato broth, let it boil for 5 minutes.
Apply a blender and chop mashed potatoes with mushrooms. Finely chopped greens can be added to each plate of mashed soup.
Since lean mushroom soup with mushrooms is prepared without problems, novice cooks can easily cope with it.
