Chicken Soups with Mushrooms: Recipes First dishes

Chicken soups with mushrooms, especially those cooked on a breast without skin, can rightfully be considered dietary – in them contains a minimum of calories, the amount of fat is not high, and besides Moreover, such first courses are very tasty. To diversify the table, you can cook mashed or creamy soups – they have delicate texture and are absorbed faster.

How to cook chicken soup with mushrooms, broccoli and cream cheese

• 2 l chicken stock,
• 200 ml cream
• 400 g of champignons
• 400 g broccoli
• 200 g carrots
• 80-100 g of onions,
• 200 g cream cheese
• 50 g butter,
• salt,
• spices to taste,
• greens

Before you cook chicken soup with mushrooms and cheese, mushrooms need to be cut, half of them fry in oil.

Put the rest in boiling broth, add chopped vegetables, cook until soft vegetables.

Then grind the soup with a blender in mashed potatoes, put on fire.

Mix warm cream with cream cheese, chopped into small pieces, and beat with a whisk until smooth. Pour the mixture into the soup, add salt, spices, bring to a boil and remove from heat.

Add the fried chicken soup with cream cheese to the finished champignons and chopped greens.

Cooking Cheese Chicken Soup with Mushrooms and vermicelli

• 300 g boiled chicken fillet,
• 100 g of champignons,
• 2 l chicken stock,
• 150 g of vermicelli,
• 1 onion, 20 ml olive oil,
• 150 g of cheese (any)
• pepper,
• salt.

1. To cook chicken soup with mushrooms and noodles, onions need to be cleaned, washed, cut in half rings, put in a pot, fry in olive oil for 3 minutes at 260 ° C and high fan speed. Grate the cheese on a coarse grater. Cut the meat into strips. Rinse mushrooms, cut into cubes.
2. Bring the broth to a boil, pour into a pot or flask. air grill, put vermicelli, meat, mushrooms.
3. Put on the lower grill and cook at 260 ° C and high speed fan 10 minutes.
4. Salt, pepper, cook another 3-5 minutes with the same mode.
5. When serving, sprinkle cheese chicken soup with champignons cheese.

Chicken breast soup with mushrooms and potatoes

• 400 g chicken breast
• 600-800 g of potatoes,
• 400 g of champignons (or 150 g of ceps),
• 150 g of onions, 150 g of carrots,
• 250 ml of bread kvass,
• 100 g noodles
• water,
• 1 tbsp. a spoonful of chopped parsley,
• dill and celery,
• salt and pepper to taste.

To make chicken breast and champignon soup first you only need to cook the meat (30 min), then add fresh mushrooms and potatoes, bring them to readiness. Put the noodles and cook another 10 min Then add kvass and onions fried in vegetable oil and carrots. Boil chicken breast soup with champignons 10 min., season with parsley, dill, celery and hot pepper.

Puree Chicken Soup with Fresh Champignon Mushrooms

Chicken soup puree soup with champignons and white mushrooms.

• 200 g of fresh porcini mushrooms,
• 200 g of fresh champignons,
• 100 g of dried porcini mushrooms,
• 2 onions,
• 50 ml of vegetable oil,
• 100 g stem celery
• 400 g of potatoes
• 1 tbsp. a spoonful of sour cream
• chicken bouillon,
• salt,
• white pepper.

1. Peel and boil potatoes in water. Peeled and chopped fry the onions and celery in oil.
2. Soak dried mushrooms in warm water for 1 h, then finely slice. Porcini mushrooms cook until almost cooked in salted water.
3. Potatoes, onions, celery, mushrooms and soaked dried mushrooms grind in a blender to a homogeneous consistency and transfer to potty. Add chicken stock (to the neck of the pot), salt and pepper.
4. Put 3-4 porcini mushrooms (preferably whole) in one pot portion and sour cream. Close the pot tightly with a lid and place in moderately heated oven. Keep chicken mashed soup with mushrooms in the oven until the contents are ready.

Mushroom soup with chicken broth.

• Fresh champignons – 50 g,
• butter – 20 g,
• flour – 20 g
• milk – 75 g
• chicken broth – 2 l,
• eggs (yolks) – 1/8 pcs.

Select small mushroom caps for garnish and put in chicken stock. Peel the remaining mushrooms, rinse, skip through a meat grinder. Shredded mushrooms put in a saucepan, add butter and simmer on low heat for 20-30 minutes. Braised combine mushrooms with white sauce and cook for 20-25 minutes, removing foam appearing on the surface. Skip the mass after cooking through a washing machine, bring to a boil again and, removing from heat, place in a water bath. Season the soup with a mixture of egg yolks and milk, combine with a piece of butter. In a bowl with soup add thinly sliced ​​caps of stewed mushrooms. Instead mushrooms this soup can be prepared from morels, which should be pre-boil for 5-6 minutes, rinse, and then already skip through the meat grinder. Chicken Soup with Mushrooms the same recipe can be prepared in milk.

Chicken cream soup with mushrooms: simple recipes

Simple chicken cream soup with mushrooms.

• 300 g of champignons
• 1 onion,
• 4 tbsp. tablespoons of butter
• 3 tbsp. tablespoons chopped parsley,
• 4 tbsp. tablespoons of flour
• 500 ml of hot meat chicken stock,
• 120 ml cream
• parsley greens.

1. Sort the mushrooms and chop. Chop the onion finely. Melt 2 tbsp. tablespoons butter and fry mushrooms in them with onion. Add to them half parsley.
2. Melt the remaining butter in another bowl and pour flour. Fry it until golden brown and pour hot broth. (The broth should be boiled several times, stirring constantly.) Add salt and pepper to taste.
3. Then add mushrooms and cream to the broth. Sprinkle chicken cream soup with mushrooms prepared according to this simple recipe, parsley before serving.

Champignon cream soup on chicken broth.

• 400 g of fresh champignons;
• 1 onion;
• 1 clove of garlic;
• 500 ml of hot chicken stock;
• 250 ml of milk;
• 50 ml cream;
• З Art. tablespoons of food starch;
• green onions;
• salt;
• pepper

1. Chop onion and garlic finely.
2. Set aside one or two champignons (depending on their size) to the side, for decoration, and the remaining champignons finely slice.
3. Finely chopped onions, garlic and champignons put in a closed bowl and simmer for about 5 minutes at 100%.
4. After that add hot broth, with which to grind champignon mixture until mashed, and add to it milk.
5. Boil all this for 4-5 minutes at 100% in a closed bowl.
6. Mix food starch with cream, and then with soup.
7. After that, boil again for about 5 minutes at 100%.
8. Add to this cream soup with mushrooms, prepared according to this recipe for chicken stock, salt and pepper, garnish with chopped slices of fresh mushrooms and chopped green onions.

Cream soup with champignons.

You will need:

• 200 g champignon
• 600 g chicken stock
• 300 g skim milk
• onion head
• 60 g butter
• 2 stalks of celery
• Some fresh green onions
• A few twigs of fresh thyme and a pinch of dried
• 1 tbsp. l starch
• Salt and ground black pepper

Cooking:

1. Finely chop the onions, melt in a saucepan with a thick upside down a small amount of oil and send celery, onion and thyme. Add salt and pepper to taste. Stew for 10 minutes over low heat, stirring occasionally to prevent vegetables from burnt out.
2. Cut the mushrooms into slices, send them to the onion and celery, add some salt. Cover and simmer for 15 minutes, do not forgetting to stir.
3. Once the mushrooms and vegetables have softened, pour the milk and broth into the pan. Salt and pepper the soup to taste. Stir and cook about 10 minutes on low heat.
4. Dilute the starch in a small amount of water (about 50 ml) and pour into a pan with a thin stream, constantly stirring while soup. Usually use about a tablespoon of starch, but if you if you want the soup to be thick, take two spoons.
5. After adding starch, the soup needs to be cooked for another 10 minutes, until it will not thicken.

Chicken soup with champignons and tomato sauce in a slow cooker

• 300 g chicken
• 1 carrot
• 100 g of champignons,
• 1 teaspoon of hot tomato sauce
• 3 cloves of garlic,
• 5 peas of black pepper
• ground red pepper
• fresh greens
• salt

Rinse chicken meat well, put in a slow cooker, pour warm water and cook in the “Extinguishing” mode for about 30 minutes. Meat remove the chicken, cut into small pieces and place back in bouillon. Peel and cut the carrots into cubes or circles. Rinse mushrooms under running water, peel and cut into pieces, put in the broth. Then add black pepper peas, carrots, tomato sauce, salt and pepper to taste and in extinguishing mode, cook for about 1 hour. Before serving add to the prepared chicken soup with mushrooms cooked in slow cooker, garlic and a little fresh greens: dill, cilantro or basil.

Other recipes for chicken mushroom soups

Chicken Mushroom Soup broth.

• 1 liter of chicken stock
• 300 g quick freeze mushrooms,
• 2 tbsp. tablespoons of flour
• 1 carrot
• 1 onion,
• 1 potato
• 2 tbsp. tablespoons of butter
• 2 eggs,
• 1 tbsp. a spoonful of milk
• 100 ml cream
• salt to taste.

1. Defrost champignons, chop. Combine them with peeled and chopped carrots and onions, stew in a pan with creamy oil (5 min).
2. Dry the flour, dilute with milk and mix with stewed vegetables and mushrooms. Put the mass in a pot.
3. Separate egg yolks from proteins, mix with cream, bring to a boil in a small container, stirring thoroughly, pour in potty. Add peeled and diced potatoes to bouillon.
4. Pot with champignon soup on chicken broth close cover and put in a moderately preheated oven for 35–40 min

Soup with mushrooms, meat and vegetables.

• 1.2 l of broth (or water),
• 300 g chicken
• 2 potatoes
• 3 tbsp. tablespoons of crushed champignons,
• 2 carrots
• 2 tbsp. tablespoons of vegetable oil
• dill,
• parsley and celery greens,
• salt,
• pepper to taste.

1. Cut the meat in portions and stew with chopped mushrooms in a pan with vegetable oil until half-preparedness.
2. Peel and dice potatoes and carrots. Greens rinse thoroughly, chop finely.
3. Put stewed meat, mushrooms, potatoes and carrots in a pot, chopped greens. Salt, pepper, pour food hot broth, cover and put in a moderately heated oven for 40 minutes
4. This soup can also be prepared with dried champignons.

Mushroom soup with chicken broth.

• 500 g of fresh champignons,
• 30 g onions,
• 4 tbsp. tablespoons of butter
• 2 tbsp. tablespoons of wheat flour
• 1.5 l chicken stock,
• 3 egg yolks,
• 250 ml cream
• parsley,
• celery.

1. Fry finely chopped onions in a pan. Add thoroughly washed and chopped mushrooms and fry for 5-10 minutes at continuous stirring. Then, without removing from the fire, with constant stirring, add flour, pour the broth and cook for 40-50 minutes on low heat.
2. Then drain the broth, parsley and celery, take out the mushrooms pass through a meat grinder (or rub through a sieve). Mix all with broth.
3. Beat egg whites with a fork (or whisk), add cream and with continuous stirring with a thin stream, introduce the mixture into the soup. After that, salt to taste, warm in a water bath until temperature not higher than 70 ° C.

Chicken soup with champignons.

• 1.5 liters of water
• 400 g of fresh champignons,
• 300 g chicken meat,
• 1 medium carrot
• 3-4 potatoes,
• 1 slice of celery root
• 1 onion,
• 10 ml of vegetable oil,
• 50 g sour cream
• salt,
• pepper and herbs to taste.

1. Cook broth from water and meat. 30 minutes before meat is ready put in a broth diced potatoes planed julienne carrots and celery and cook until vegetables are ready.
2. 5-7 minutes before the end of cooking add chopped large champignon slices, fried onion, salt and pepper.
3. Before serving, season chicken soup with mushrooms mushrooms sour cream and finely chopped herbs.

Chicken stock soup with champignons and cream.

• 500 g of champignons,
• 2 tbsp. tablespoons of butter (or margarine),
• 1 tbsp. a spoon of flour
• 1 liter of chicken stock
• 250 ml cream
• 2 hard boiled eggs,
• 1 tbsp. a spoonful of finely chopped greens,
• salt,
• pepper to taste.

1. Wash the mushrooms, pass through a meat grinder, and then stew them in oil (along with grated onions) for 10 minutes over low heat. Then pour the flour, pour the broth and put the seasonings.
2. Remove chicken mushroom soup with mushrooms from the fire, add cream, sprinkle with herbs and coarsely chopped eggs.

Chicken stock soup with champignons in Florentine.

• 1 liter of light chicken broth;
• 1 liter of milk;
• 200 g of champignons;
• 1 onion;
• 1 clove of garlic;
• 150 g of frozen spinach;
• 1 tbsp. a spoon of wheat flour;
• 1 yolk;
• 80 g of cream;
• salt;
• pepper.

Mix finely chopped mushrooms, onions, garlic and spinach, heat at 100% under the lid for 8 minutes. Pour flour and mix evenly to uniformity. Mix milk, broth and spices and pour into the pan. Heat for another 5 minutes at 70% under the lid until boiling. Before serving, dilute the yolk with cream and pour into the mushroom soup from mushrooms cooked in chicken broth.

Chicken soup with champignons and noodles.

• Chicken weighing about 2 kg
• 100 g champignon
• 2 pcs. celery root
• 20 g of salt
• 1 carrot
• 5-6 peas of black pepper
• 1 parsley root
• 2 handfuls of vermicelli
• parsley and ginger

Before you cook the chicken soup with mushrooms, gutted, cleaned and washed chicken is cut into pieces in joints. The resulting pieces are “whitened” by immersing them in cold water, which is brought to a boil, and then poured and rinsed pieces cold water. Then they are again put in the pan, pour 1 l into it cold water, bring to a boil, remove the foam and continue to cook over low heat.

Peeled vegetables and champignons are cut, as for vegetable soup, and dipped in soup when the meat is cooked halfway, adding to it salt and spices (pepper, parsley, ginger) wrapped in clean gauze bag. Soup should be cooked over low heat until meat will not become tender.

When the meat is completely cooked, the soup is seasoned cooked in salted water with vermicelli. Vermicelli can be bought or cooked at home.

Champignon soup in chicken broth.

• 500 g of champignons,
• 3 medium onions,
• 5 cups of chicken broth (possible from a cube),
• 1 clove of garlic
• a bunch of dill
• 2 tbsp. l butter or margarine,
• salt,
• pepper,
• soy sauce,
• 1 tbsp. l cherry liquor

1. Peel and finely chop the garlic.
2. Peel and chop the onion into small cubes.
3. Peel the champignons, set aside 8 pieces for decoration, and the rest cut into 4 parts.
4. Heat in a pan 2 tbsp. l butter (or margarine).
5. Put champignons, garlic, onions (and if desired celery) and simmer for a few minutes.
6. After this, pour the broth, bring to a boil and season with to taste.
7. Boil over low heat for 30 minutes. Top up with cherry liquor.
8. Remove from heat and leave it under the lid for another 30 minutes.
9. Pass through a sieve and boil again.
10. Cut the remaining champignons into thin slices and heat in the soup.
11. Rinse dill and sprinkle soup before serving. table.

Here you can see a selection of photos for recipes champignon chicken soups: