Delicious canned soups champignons

Mushrooms contain a large amount of vitamins, proteins and minerals vital to the human body. Special useful are the first dishes that can be prepared not only from fresh fruit bodies. Canned champignon soup – delicious mushroom stew 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. Nice and the unusual aroma coming from mushroom soup will not force wait a long time to the table. As a rule, satisfied households will constantly ask for supplements. Yes, and treat guests so a treat is a pleasure!

Canned champignon soup with eggs

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

1. Rinse the pickled mushrooms in water, cut into cubes.
2. Peel the potatoes, wash, cut into strips, put in pot of 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 browning.
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 potatoes, mix, and under cook with a closed lid for 10 minutes.
7. Beat with eggs with a fork in a separate bowl, add chopped greens, and slowly pour into boiling broth, constantly stirring a spoon.
8. Salt to taste, if necessary, boil for 5-7 minutes. and, turning off the fire, let it brew for a few minutes.

Canned champignon soup with sour cream

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 for half an hour, but this does not affect his 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.

Recipe with a step by step photo of making soup from canned champignons will be just the way for beginners hostesses so that they can handle the process correctly.

Wash rice cereal, put in boiling water, boil 10 min

Peel the potatoes, rinse and separate: two tubers at once enter into groats and cook for 30 minutes.

Grind peeled onions, fry in a small amount of oil 5 minutes.

Add the carrots peeled and grated on a coarse grater, stir and fry for another 10 minutes.

Pour in sour cream, mix, simmer for 5-7 minutes. under closed the lid.

Remove whole potatoes from the broth, mashed in mashed potatoes.

Cut the remaining potatoes into strips, add to the broth.

Rinse the pickled mushrooms in water, cut into cubes and add into the broth with potatoes.

Boil for 10 minutes, put the frying and mashed potatoes, mix.

Salt to taste, enter bay leaf, boil for 5 minutes., turn off the heat and let it sit on the stove for several minutes.

When serving, add chopped greens to each plate. parsley or to your liking.

Canned champignon soup with prunes

Mushroom soup made from fruit bodies with barley and prunes, will never be forgotten by those who try it. Recipe with photos of cooking canned soup champignons will help beginners to identify process sequence.

• 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 together with the marinade in a pan with water.
2. Add barley and boil over medium heat until cooked. cereals.
3. Add diced potatoes, grated on large grate carrots and cook until potatoes are ready.
4. In butter (2 tbsp. L.) Fry chopped onions, pour chopped green celery and parsley.
5. Add to the broth, cut into small cubes prunes and also add to boiling soup.
6. Boil for 10 minutes, pour in the cream, mix and bring the dish to boiling.

How to cook canned mushroom soup with cheese

Thrifty housewives will always find a jar of pickled in the bins fruiting bodies from which to prepare the first dish. We recommend use the recipe for canned champignon puree soup, to please their household with a tasty and hearty 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 weld from canned champignon soup puree.

1. Potatoes and carrots are peeled from the top layer, carefully washed and diced (carrots should be cut into small cubes).
2. Sliced ​​vegetables are placed in boiling water, boiled 15 min
3. Onions are peeled, chopped and introduced into potatoes, boiled 10 min
4. All vegetables in the pan are minced using submersible blender.
5. Mushrooms are cut into slices, mashed and boiled on low heat for 5-7 minutes.
6. Cheese cut into slices is added and cooked until it melting.
7. When serving, it is decorated with chopped parsley or to your taste. This dish is very beautiful to serve in small clay bowls that keep the temperature of the dish for a long time.

Canned mushroom soup with cream

Delicate and pleasant aroma of cooked cream soup from canned champignons, will not leave anyone indifferent. Delicate creamy texture of delicious treats perfect for 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 find out how to make mushroom soup from canned mushrooms.

1. Rinse the pickled fruit bodies, put in a pan with melted butter (2 tbsp. l.) and fry for 10 minutes.
2. Add diced onions, mix and fry another 5 minutes
3. Boil peeled potatoes until tender, combine with mushrooms and grind with a blender.
4. Add chopped products to boiling water, add ground black pepper, chopped herbs, 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 so that a few minutes.
6. If desired, during serving in each serving plate, you can put 2-3 slices of fried pickled mushrooms, previously slicing out thick slices.