Delicate taste, bright aroma, nutrition and benefits - all this is said about mushroom soups more than once and not in vain.
Mushroom supplement to almost any dish is a reliable option to make it attractive, but if it is prepared so that the mushrooms are the main component, then all the advantages can be safely doubled. Such are the champignon soups - their step by step recipes are simple and in many ways universal, and the dishes work out even if performed by inexperienced culinary specialists.
General principles for preparing champignon soup according to recipes with a step-by-step description
• Soups with champignons can be quickly assigned to the category of dishes in a hurry. For them, you do not need to separately prepare the broth, they are boiled on their own, formed during the preparation of the broth. But variants of such dishes on chicken or meat broth are not excluded.
• Soups include a wide variety of ingredients: vegetables, cereals, cream cheese, milk, cream, tomato. Each of them brings its own touch, changing not only the taste, but also the appearance. With champignons, they prepare not only soups, the most common in our kitchen, but also mashed soups more familiar to Europeans. The collection has a detailed, step by step, recipe for cream soup made from fresh champignons.
• Cooking begins with the preparation of the ingredients. Champignon soups according to the recipes described step by step in the article are prepared quickly. The right ingredient should always be at hand, especially if it requires prior heat treatment.
• Champignons are used fresh. Mushrooms are laid in soup not only raw. For a more obvious mushroom flavor, they are pre-stewed in a small amount of water, adding butter to it, or fried with vegetables.
• Mushrooms in the soup go well with many different spices. Black pepper, dried basil, caraway seeds, rosemary, fresh or dried thyme, garlic, a mixture of Italian herbs. But, despite the recommended variety, the number of spices and spices must be selected very carefully. Added in excess, they are able to distort the delicate taste and aroma of champignons.
• Experienced chefs recommend any champignon soup from the following step-by-step recipes, to cook for another two minutes and then brew for a quarter of an hour. Only in this case, the mushroom taste is able to fully open.
Champignon soup: step by step recipe with rice
Ingredients:
• a tablespoon of round-grain rice;
• 300 grams of medium-sized champignons;
• 40 grams of creamy natural butter;
• 2 medium-sized carrots of unsweetened variety;
• 2 tablespoons of refined lean vegetable oil;
• three large potatoes;
• onion, salad.
Cooking method:
1. We start with a thorough preparation of mushrooms. Having cleared the remains of the earth from the legs, put the mushrooms in a bowl. Pour cool water to the top, leave it for ten minutes, after which we thoroughly rinse each mushroom with running water.
2. Separate the legs and cut them into thin circles. We first cut the hats across, and then into the plates. We spread the crushed mushrooms in a pan.
3. We sort the rice, pour the cereal into a small bowl and rinse thoroughly, then spread it to the mushrooms and mix with them. After adding the butter, fill it with boiling water so that the water only slightly covers the mushrooms. We put the pan on the stove, turn on the minimum heat. With periodic stirring, simmer the mushrooms under the lid.
4. Peel the carrots and onions. We wash the vegetables and chop: three carrots on a medium grater, and the onion with a finely chopped knife.
5. In a frying pan, in a couple of tablespoons of oil warmed up, put onion, fry. As soon as the slices become transparent, add, stirring, carrots and be sure to cover. Stew vegetables on low heat until they get a pleasant golden hue.
6. Peel the potatoes. We wash the tubers with water and cut medium-sized cubes. We spread the potatoes in a pan with mushrooms, add the vegetable roast. Pouring boiling water, adjust the density. We add mushroom soup to our taste, bring to readiness with a slight boil. Turn off the heat when the potato is soft.
Champignon soup: step by step recipe with cream cheese and cream
Ingredients:
• head of a bitter onion;
• 300 grams of young champignons;
• a small carrot;
• 200 gr. melted, can be soft, cheese;
• cream, low percentage, liquid - 100 ml;
• 30 gr. vegetable oil;
• potatoes - three large tubers.
Cooking method:
1. Rinse the mushrooms with water and cut into thin slices. If the mushrooms are large, cut the hats and legs separately.
2. Peel the carrots, potatoes and onions, wash. Cut the potatoes into cubes, onion into small slices, rub the carrots coarsely. Cut cream cheese into small sticks.
3. In a saucepan, bring to a boil two liters of water and immediately lower all the potatoes. Waiting for boiling again, remove the foam that has risen to the surface. Reduce heat, cook potatoes for 10 minutes.
4. Simultaneously with the potatoes, we cook the roast. Pour two tablespoons of oil into the pan, spread the onions with carrots and put on a small fire, stirring, stirring until tender. Then put the vegetables in a pot of potatoes and continue cooking soup for about 10 minutes.
5. When the potatoes become soft, dip the pieces of cream cheese into the pan and slowly stir until they are completely dispersed in the soup. Add a little salt, pour in the cream. Bringing to a boil, immediately set aside the pan from the fire.
Mushroom cream soup from champignons (step by step recipe)
Ingredients:
• half a large onion;
• one medium-sized carrot;
• 40 ml of soybean concentrate;
• a third of a spoonful of spices "For mushroom dishes";
• butter, high-fat oil - 50 gr.;
• 100 gr. potatoes, well boiled;
• fresh champignons - 300 gr.;
• vegetable oil;
• one and a half glasses of drinking water;
• cream, with a fat content of about 12% - 100 ml.
Cooking method:
1. Let's start by preparing all the components. We clean the vegetables and wash them with running water. Potato tubers, cut in half, then cut into thin slices. We cut the carrots with cubes, the mushrooms with medium-sized plates, and the onions in half rings.
2. We put a frying pan on a burner, put a portion of butter on it. Turning on medium heat, we wait until complete melting. We spread the mushrooms in the pan and cook, until the moisture evaporates without residue.
3. In a deep stewpan or pan with a multi-layer bottom, pour a little bit of oil and lower the vegetables. Stirring, fry on low heat for five minutes, pour a glass of warm water. Cook at maximum heat for 10 minutes, and put half the fried champignons to the vegetables.
4. Pour soy sauce into the mushroom soup, followed by cream. We put spices and add to taste. Having mixed all the components well, bring to a boil, after which we cook another five minutes on low heat.
5. Having removed from the stove, we interrupt the contents of the pan in mashed potatoes with an immersion blender, combine it with the remaining mushrooms and immediately pour the soup into plates.
Fragrant mushroom mushroom soup: recipe step by step with chicken
Ingredients:
• fresh (chilled) chicken breast fillet - 350 gr.;
• 250 gr. champignons;
• two large potatoes;
• 40 ml of vegetable oil;
• a small onion;
• 2 tablespoons of fresh parsley (chopped).
Cooking method:
1. After preparing the fillet, wash and cut into pieces a slightly oblong shape. We spread the chicken in a suitable pan in volume, pour a liter of drinking water into it, put it on a "fast" fire. While the broth boils, carefully remove the var from it. As soon as it begins to boil violently, reduce heat and cook the fillet under the lid for 30 minutes.
2. While preparing the broth, prepare the remaining components. Rinse the mushrooms, cut the mushrooms into small slices. We chop the onion, cut the potatoes into thin small sticks.
3. In the finished broth, dip the potatoes. At the same time, in oil heated in a pan, fry the mushrooms with onions. We spread both components: onions and mushrooms, at the same time. First we cook on medium heat, and after evaporation of moisture we turn to small. Fry, stirring, until a slight blush appears.
4. Spread the mushroom roasting in a pan with chicken broth no earlier than after 15 minutes from the moment the potatoes are laid. Slightly adding salt, bring the soup to readiness. When serving, add parsley to the plates.
Lentil soup with mushrooms: recipe step by step with tomatoes
Ingredients:
• a glass of selected red lentils;
• 0.4 kg of fresh tomatoes;
• garlic;
• a small onion;
• six large champignons;
• half a spoon of "Provencal herbs";
• carrots - a small root crop;
• a spoon of tomato juice or sauce;
• refined oil - 2 tbsp. l .;
• fresh herbs for dressing.
Cooking method:
1. Lentils are additionally sorted and washed repeatedly in a colander. Pour into a saucepan, pour two full glasses of cold water. We put the pan on the stove, set the maximum heat. Bringing to a boil, reduce the heat and cook the lentils until cooked. This can take anywhere from 25 to 40 minutes, depending on the quality of the beans.
2. Until lentils reach readiness, we are engaged in tomato dressing. Finely chop the onion, peel two large garlic prongs. Grind the carrots with a coarse grater, cut the mushrooms in slices or in the form of straws. Scalp the tomatoes with boiling water and remove the skin from them, then turn them into mashed potatoes - interrupt with a blender or rub with a coarse grater. The easiest way is to cut the tomatoes in half, and then grate, holding for the bulge. So the flesh will fray, and the skin will remain in the hand.
3. Pour the oil into the pan and spread the mixed onions and garlic. Warm up until the onion slices lose their matte color. Add carrots, and another five minutes later - mushrooms. Stew under the lid for five minutes. Pour tomato puree into a pan with vegetables, add a spoonful of tomato or sauce. Mix thoroughly and leave to simmer at a minimum temperature for another three minutes.
4. Put the tomato dressing in a pan with lentils. Boil over low heat for seven minutes.
5. Slightly salt the soup, add spices and take the sample. If it turns sour, add a little sugar. Bringing to a boil, turn off the heat and stand for at least half an hour.
Tips for preparing champignon soup according to step-by-step recipes - useful tips
• Like any other mushroom, champignons accumulate toxins during prolonged storage. Therefore, do not buy much, buy exactly as much as you planned to spend at one time. Freeze the excess or use in another dish; in the "warm" chamber, it is not recommended to store mushrooms for more than three days.
• The aroma of champignon soups, the recipes of which are given step by step above, will become brighter if you add a little dried, frozen or fresh wild mushrooms. Dried mushrooms must first be soaked in water to soften.
• If the champignons are fully opened and the bottom of the hat has darkened, this is not a reason to refuse mushroom soup. The unattractive appearance of the broth from such mushrooms can hide cream cheese. Cut the cheese into small cubes and put into the soup at the end of cooking. The pieces will quickly disperse in the broth, and the soup will acquire a pleasant creamy hue.
