Some cooks believe that mushroom broth from champignons tasty in itself, and do not mix this flavor with taste meat products. Others consider such first courses not enough. saturated, so prepare soups with mushrooms on chicken or beef broth. How many housewives – so many opinions, anyway It is worth trying all three options to make your choice.
Delicious mashed soups with mushrooms on chicken and beef broth
Puree soup with champignons on chicken stock. Ingredients
- 500 g fresh champignons
- 30 g onions
- 4 tbsp. tablespoons butter
- 2 tbsp. tablespoons of wheat flour
- 1.5 l chicken stock
- 3 egg yolks
- 250 ml cream
- parsley
- celery
To prepare a delicious chicken soup with mashed potatoes Broth finely chopped onions should be fried 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.
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.
Beat egg whites with a fork (or whisk), add cream and with stirring continuously in a thin stream to introduce the mixture into the soup. After salt to taste, warm in a water bath to a temperature not above 70 ° C. Mushroom soup with shrimps and mushrooms on chicken stock.
Ingredients
- 600 ml chicken stock
- 1 kg of shrimp
- 300 g champignon
- 1 cup white dry wine
- 4 tbsp. l butter
- 1 cup butter cream
- ground red pepper
- ground nutmeg
- greens
- salt
Mushrooms cut into slices or slices, fry in cream oil, put in a pan, pour 1 cup of broth and beat with a mixer in mashed potatoes.
Add peeled, washed and finely chopped shrimp and mix well.
Dilute this mass with the remaining chicken stock and cook 20 minutes.
Then pour white wine and whipped cream into the soup.
Add spices, salt and cook for another 10 minutes.
Sprinkle ready chicken soup with champignons greens.
Beef champignon soup broth.
Ingredients
- 1 kg of beef with bones
- 1 carrot
- 1 onion
- 400 g champignons or donuts
- 3 tbsp. tablespoons of flour
- 1 tbsp. spoon of oil
- 1 egg yolk
- 1 tbsp. milk
- 2 l of water, salt to taste
Cook the meat broth. Rinse and chop mushrooms. Carrots with onions fry in fat.
Put mushrooms in the pan, fried carrots with onions, pour broth and cook for 50-60 minutes. Cooked mushrooms skip through a meat grinder, pour in milk sauce (fry the flour in oil until light yellow and diluted with milk), boil a little, then rub through a sieve, salt and boil a little more. Welded pour mushroom stock with broth, add oil, season with whipped egg yolk diluted in broth. Puree soup with champignons on Serve beef broth with white crackers.
Chicken mushrooms and potato soup broth.
Ingredients
- Fresh champignons: 800 g
- Refined vegetable oil: 2 tbsp. l
- Cream of 15–20% fat content: 1 cup.
- Small potatoes: 6–7 pcs.
- White bread: 6 slices.
- Onion: 2 pcs.
- Parsley: 1-2 tbsp. l
- Chicken broth or water: 3 cups.
- Salt: ⅓ tsp
Select large mushrooms, rinse and peel, cut into 4 parts each, if the mushrooms are small, can be cut into 2 parts, or leave whole. Peel, rinse, chop the onion. Potatoes peel, rinse, crumble into small slices. Separately capacity to pour vegetable oil. Strain onions in BAKE mode 10 minutes stirring. Combine potatoes and mushrooms with onions. To salt. Fry in BAKERY mode for 10 minutes. After this pour broth in such a volume that it hides mushrooms and potatoes by 1 cm. Cook soup in chicken broth with champignons STEWING mode 40 minutes.
Cool, pour into a blender, pour warm cream into the broth, grind the soup until mashed. Pour into the bowl of the multicooker, to extinguish in the EXTINGUISHING mode 20 minutes.
Dice bread, send to oven, preheated to 180 degrees for several minutes to make crackers. Serve to the soup finely chopped greens and croutons.
Mushroom soup with chicken mushrooms and mushrooms porcini mushrooms.
Ingredients
- 200 g of fresh porcini mushrooms
- 200 g champignon
- 100 g dried porcini mushrooms
- 2 onions
- 50 ml of vegetable oil
- 100 g stem celery
- 400 g of potatoes
- 1 tbsp. a spoon of sour cream
- chicken bouillon
- salt
- white pepper
Peel, rinse, cut the potatoes in half, toss in a pot of water to boil. Onion peel, chop, same do with celery, then combine them together and fry in the pan.
Soak dried mushrooms in warm water for 1 hour, then finely chop. Porcini mushrooms cook almost until ready in salted water.
Potatoes, onions, celery, champignons, as well as dried mushrooms put together, put in a blender, chop until smooth mass, shift in a pot. Pour into the resulting chicken mass broth, add salt and pepper.
After that, put in the champignon soup on the chicken broth, cooked according to this recipe, 4 whole porcini mushrooms and sour cream. Close the lid tightly and put in the preheated oven simmer until cooked.
Other soups on meat broth with champignons
Soup with mushroom dumplings on beef broth with mushrooms.
Ingredients
- 1.2 l beef broth
- 700 g boiled beef
- 200 g lean sausage
- 1 tbsp. a spoon of sour cream
- 200 g champignon
- 1 egg
- 1 tbsp. flour spoon
- 3 tbsp. tablespoons of vegetable oil
- 2 tbsp. grated crackers
- parsley
- salt
- Prepare mushrooms: finely chop, fry on vegetable oil. Crush the sausage into cubes, combine with beaten egg and flour, mix thoroughly until smooth consistency. Put mushrooms, salt, grated crackers, mix, form dumplings.
- Cut the beef into medium sized pieces. Pour into a pot broth, toss into it beef and dumplings. Cover and put in the oven for 30 minutes.
- When serving mushroom champignon soup with beef sprinkle the broth with chopped herbs and season to taste sour cream.
Champignon soup in meat broth.
Ingredients
- 1.2 l meat broth
- 300 g of veal
- 2 potatoes
- 3 tbsp. tablespoons chopped champignons
- 2 carrots
- 2 tbsp. tablespoons of vegetable oil
- dill
- parsley and celery
- salt
- pepper to taste
Cut the veal into medium sized pieces. Chop mushrooms, combine with veal, stew in vegetable oil in a pan until half ready.
Rinse potatoes and carrots, peel, chop into small pieces. Rinse greens, chop.
Put the stewed meat, mushrooms, potatoes, carrots in the pot, greens. Salt, pepper, pour food into the hot broth. Cover the soup with mushrooms on the meat broth and place in moderately heated oven for 40 min.
Mushroom soup with meat broth cream.
Ingredients
- 500 g champignon
- 2 tbsp. tablespoons butter (or margarine)
- 1 tbsp. flour spoon
- 1 liter of meat broth
- 250 ml cream
- 2 hard boiled eggs
- 1 tbsp. a spoonful of finely chopped greens
- salt
- pepper to taste
- 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.
- Remove from heat, add to the mushroom mushroom soup on the meat cream broth, sprinkle with greens and coarsely chopped eggs.
Champignon and Chicken Mushroom Broth meat.
Ingredients
- 100 g chicken
- 50 g asparagus
- 25 g boiled mushrooms
- 1/2 teaspoon of wine
- 1 teaspoon of soy sauce (ready)
- 10 g bean sprouts
- 400 ml of water
Blanch chicken, asparagus and mushrooms together, take out, water strain, pour soy sauce, wine and set aside for 10 minutes. Cut chicken into strips, asparagus and mushrooms – into slices. Bouillon bring to a boil, dip chicken, asparagus, mushrooms and bean sprouts. Boil for 3 minutes and serve.
Champignon and Chicken Mushroom Broth meat.
Ingredients
- 20 g dried champignons
- 150 g chicken
- 1 egg
- 10 g of lard
- 10 ml rice vodka
- 10 g of starch
- 10 g ginger
- 5 ml of soy sauce
- 5 g chicken fat
- salt to taste
- meat broth as needed
Chicken fillet cut into slices, moisten in a mixture of protein with starch diluted with cold water (1: 1), and deep-fry until the formation of a pale crust. Then lay back on a sieve and scald boiling water to remove fat. Rinse mushrooms thoroughly, squeeze from water and cut into slices. In a deep bowl put the mushrooms, chicken fillet, pour the prepared broth and mushroom broth, bring to boiling. Remove the foam and pour the starch diluted with water in a trickle (1: 2), melted chicken fat. Pour into a soup bowl and to file.
Champignon cream soup on chicken stock in a slow cooker
Ingredients
- 1¼ cup chicken stock
- 1 cup cream
- 500 g champignon
- 3 potatoes
- 2 onions
- 1 clove of garlic
- vegetable oil
- ground black pepper
- salt
- Provencal herbs
- crackers
- greens
Cut the mushrooms into slices. Chop onions finely. Cut the potatoes into medium-sized cubes. Set to multicooker “Baking” mode, pour a small amount into the bowl vegetable oil, let it warm up. Put onions and, stirring occasionally, fry for 10 minutes. Add mushrooms and potatoes, mix. Close the cooker lid and cook for 20 minutes. Pour in the broth, add passed through the press garlic, salt, pepper and Provence herbs, cook in the “Stew” mode 30 minutes. Grind the finished soup with a blender, pour into slow cooker, add cream and warm (without boiling) in steaming mode.
Serve mushroom cream champignon soup with chicken broth with crackers, sprinkled with finely chopped herbs.
Mushroom soup with champignons on vegetable broth
Ingredients
- 25 g dried champignons
- 4 potatoes
- 1 carrot
- 2 fresh tomatoes
- 1 onion
- 1/3 head of cabbage
- 10 ml rice vodka
- 10 g ginger
- salt to taste
- parsnip
- pepper
- parsley
Washed and pre-soaked dried mushrooms put in pan, pour cold water, add sliced vegetables and cook at low boil for 1 hour. Then vegetables get, and boil the mushrooms for another 1 hour. Strain the broth, add ginger infusion, rice vodka. Put finely chopped into it boiled mushrooms, pepper.
Before serving, mushroom champignon soup on a vegetable sprinkle the stock prepared according to this recipe. parsley.
