Mushroom Soup Soups: Homemade Recipes

Soup mashed potatoes with champignons can be safely attributed to the category of most tasty, rich, nutritious and fragrant first courses. Their thick the consistency quickly saturates, and the composition of vegetables, mushrooms and herbs does not allow you to gain extra calories, even if this dish is supplemented with meat.

This collection contains the most diverse, maximally clear and simple homemade recipes step by step and with photos as make champignon puree soups.

Mushroom soup with zucchini, mushrooms and potatoes

Ingredients

• potatoes – 100 g
• carrots – 100 g
• zucchini – 120 g
• champignons – 100 g
• canned green peas – 100 g
• milk – 200 ml
• butter – 20
• egg – 1 pc.
• flour – 20 g
• vegetable broth – 600 ml, salt

Soup puree with mushrooms, carrots, zucchini and potatoes – thick, rich and easily assimilated dish, which is “cheers” perceive “the whole family.

Boil potatoes, carrots, mushrooms and zucchini separately a small amount of water in different baskets of a double boiler.

Boil canned peas, drain the water.

Wipe prepared vegetables and mushrooms, combine with white sauce, bring to a boil together.

Season with egg-milk mixture and salt.

When serving, put a piece of butter in a plate.

For the preparation of white sauce, three quarters of a vegetable broth bring to a boil in the remaining (cold) quarter of the vegetable to dissolve the flour, previously dried in the oven, pour the resulting mixture in a thin stream into a boiling vegetable broth with stirring continuously, boil.

Eggplant, champignon and bean soup with croutons

Ingredients

• eggplant – 300 g
• champignons – 150 g
• leek – 70 g
• beans (pods) – 50 g
• flour – 2 tbsp. spoons
• butter – 2 tbsp. spoons
• milk – 150 ml
• eggs (yolk) – 1 pc., salt

1. Slightly sauté leek, combine with chopped pieces of eggplant and chopped mushrooms, pour in broth or water, add butter, a little salt and simmer.
2. Wipe ready vegetables and mushrooms.
3. Bean pods cut into cubes and boiled for garnish.
4. Prepare a white sauce from dried flour and broth, attach mashed vegetables to it and cook in a double boiler 7-10 minutes.
5. Then strain the soup through a sieve, bring to a boil again and remove from heat. Slices of boiled pods in the soup plates beans. Separately serve croutons.
6. Season the soup with a mixture of egg yolks and milk, add salt to taste, slices of butter and stir until formed homogeneous mass.
7. Mushroom soup with champignons, eggplant and beans served with croutons or crackers, as well as chopped herbs parsley.

Recipe for mashed carrot and mushroom soup

Ingredients

• carrots – 200 g
• champignons – 200 g
• rice – 0.5 cups
• butter – 1.5 tbsp. spoons
• milk – 1 cup
• sugar – 0.5 tsp, salt

The recipe for mashed soup with mushrooms, mushrooms and carrots will help diversify the family diet, and due to its benefits this dish especially true when the house has children.

Thin peeled and washed carrots and champignons slices, put in a pan for cereals, pour 0.5 cups of water, add 1 tablespoon of butter, 1 teaspoon of salt, the same amount of sugar and cook for 5 minutes. Then add 0.5 cups of washed rice, pour 4 cups of water, cover and cook on low heat for 20-30 minutes, after which, together with a decoction insist under the lid for 15 minutes, then wipe through a sieve. Dilute the resulting puree with hot milk and salt to taste.

When serving, fill with oil. Serve croutons for the soup.

Recipe for soup with champignon, rice and carrot supplemented with a photo, on which you can see that this dish looks very appetizing.

Carrot and champignon soup with rice and croutons

Ingredients

• carrots – 4 pcs.
• champignons – 5 pcs.
• rice – 0.4 cups
• meat broth – 1.5 l
• butter – 1 tbsp. the spoon
• milk – 150 ml
• eggs (yolk) – 1 pc.
• sugar, salt

Recipe for mushroom soup puree with mushrooms, carrots, rice and croutons is very simple, but helps the hostess to cook excellent first meal for lunch.

Cut the carrots into slices, season with salt, sugar and lightly stew in butter in a double boiler, open the pan, pour meat broth, add mushrooms, cut into thin slices, washed rice and cook at low boil until cooked. Mass wipe. Bring to a boil again, dilute with broth to the necessary consistency and season with butter and egg yolk mixture and milk.

Serve dried wheat croutons separately for the soup. of bread.

Sardine and champignon puree soup

Ingredients

For broth

• sardines – 400-500 g
• carrots – 1 tbsp. the spoon
• onion – 1 tbsp. spoon, salt

For mashed potatoes

• carrots – 1 pc.
• champignons – 3 pcs.
• parsley (root) – 1 pc.
• onions – 1 pc.
• butter – 2 tbsp. spoons
• flour – 2 tbsp. spoons
• fish broth – 1.5 l
• milk – 2 cups
• egg (yolk) – 1 pc., salt

This recipe will give you an interesting idea of ​​how to make mashed soup with mushrooms to make this dish surprise everyone with its original taste and magical aroma.

Cooked headless sardines in a double boiler with add carrots, onions and salt, strain the broth and use for making soup. Shrimp clear of shell, cut into pieces and fry with chopped champignons, roots and onions. Sauté shrimps, mushrooms and vegetables through a meat grinder, add to the broth and dilute the mass to the consistency of viscous porridge. Then rub it through a sieve, add the broth and bring to boiling.

Puree soup with champignon mushrooms and other ingredients before at the end of cooking season with white sauce and egg-milk mixture, let it brew for a few minutes and solemnly bring it to the table.

Recipe for mashed soup with champignons, milk and cheese

Ingredients

• 2 tbsp. tablespoons of olive oil
• 1 chopped onion
• 600 g champignon
• 400 ml of milk
• 1.3 l of hot vegetable stock
• 12 slices of crispy white bread or French baguette
• 3 crushed cloves of garlic
• 50 g butter
• 100 g grated hard cheese
• salt pepper

The recipes for mashed soups with mushrooms and cheese, because these components are perfectly combined among themselves, give a delicious taste and aroma to any dish. Below one of these recipes is offered.

Heat oil in a double boiler, fry chopped onions until golden color. Prepare mushrooms (large cut into small pieces). Add to a double boiler, stirring them all to be coated with oil. Pour in milk, bring to a boil, cover and simmer 5 minutes. Add vegetable stock and season with salt and pepper. to taste. Let it brew. Grill pieces on both sides of bread. Combine the garlic and oil and spread the toasts on it. Toast to the bottom of a large tureen or to the bottom of four plates, pour from above soup and sprinkle with grated cheese.

Creamy soup of fish and mushrooms with cream

Ingredients

• fish – 1.2 kg
• champignons – 300 g
• parsley (root) – 1 pc.
• celery (root) – 1 pc.
• onions – 1 pc.
• bay leaf – 1 pc.
• black peas – 3 pcs.

For mashed potatoes

• butter and flour – 2 tbsp. spoons
• or cream – 0.5 cups

For meatballs

• wheat bread – 25 g
• oil – 0.5 tbsp. spoons
• onion – 0.5 pcs.
• flour – 1 tbsp. the spoon
• egg – 1 pc.
• ground black pepper, salt, greens

Puree soup with champignons, meatballs and cream it turns out very tasty, rich and tender, and it is very will appeal to those who love unconventional first courses.

First option

Remove the fillet from prepared fish. Part set aside for cooking meatballs, boil the rest of the fillet in a small the amount of water with salt, sprigs of parsley and celery and mushrooms. From the heads, fins, bones of fish, boil broth in a double boiler aromatic roots and spices. Boiled filet and mushrooms wipe through a sieve or pass twice through a meat grinder, add lightly fried flour diluted with broth, mix well and salt. Strain the fish stock, combine with mashed fish, bring to readiness. Puree soup with mushrooms and fish season with cream and then start cooking meatballs.

Soak a crumb of stale wheat bread in cold milk. Pass the meat left for meatballs twice through a meat grinder and bread, onions. Season with chopped greens, softened creamy butter, raw egg, salt, ground pepper. Form from minced meat balls, boil them in hot salted water. Serve the soup by putting there are several meatballs on each plate. For mashed soup use fish such as pike, zander, burbot, hake, argentina, sea ​​bass.

Puree soup with olives, mushrooms and cream cheese

Ingredients

• 1 liter of vegetable broth
• 600 g canned tomatoes
• 200 g champignon
• 100 g boiled thin vermicelli
• 100 g onions
• 100 g grated cream cheese
• 2 cloves of garlic
• 15 pitted olives
• 25 ml of vegetable oil
• 25 ml balsamic vinegar
• 5 g sugar
• 7 sprigs of basil
• salt, black pepper to taste

Mushroom soup with tomatoes, vermicelli and melted cheese is a thick, mouth-watering and aromatic dish that doesn’t even children will refuse at dinner, and this is worth a lot.

1. Rinse the mushrooms, onions and garlic, finely chop and fry in oil.
2. Add vinegar, sugar, salt, warm for 2 minutes.
3. Put canned tomatoes with a fork, pour in broth, cook until soft vegetables.
4. Puree the soup with a blender, bring to a boil again, add boiled vermicelli, olives, cheese, salt, pepper, cook 1 min.
5. Serve by putting a few fresh leaves in each plate. the basilica.

Recipe for mashed soup with mushrooms, rice and cream

Ingredients

• 500 ml low-fat chicken stock
• 120 g boiled rice
• 100 g champignon
• 2 egg yolks
• 50 ml cream
• 50 g butter
• salt and spices to taste

The recipe for mashed soup with mushrooms, rice and cream will tell you how cook tasty, extremely healthy and low-calorie dish.

Boil a portion of boiled rice (90 g) in a broth with mushrooms until a puree state, and then wipe through a sieve or grind with a blender into a smoothie. Leftover rice add to the mashed rice, put on fire. Beat the yolks with salt and cream, add to the soup, add butter, spices and, stirring, cook 3-5 minutes. Ready creamy soup with cream mushrooms and rice can be served with greens, pieces of fish, seafood, and with raisins, dried apricots, stewed apples, pears etc.

Recipe for mushroom soup with potatoes and carrots

Ingredients

• Champignon
• potatoes
• onion
• carrot
• butter
• salt (take all products at random)
• 1 tablespoon flour

Recipe for mushroom soup with potatoes, onions and carrots suitable for those who need to cook a tasty, simple meal for lunch of the available products.

Sort fresh champignons and scald, pass through meat grinder. Peel potatoes, rinse, cut into cubes. On the lightly fry potatoes in a pan, onions in a creamy oil, add grated carrots, mushroom mass and simmer for 15 minutes. Putting it all in a pan in a pan fry a spoonful of flour in butter until golden brown. Mix with stewed mushrooms, dilute with boiling water, salt and boil. The soup is ready. You can put a spoon before meals sour cream.

Mushroom champignon soup with potatoes, onions and carrots it turns out nourishing, tasty and rich, therefore it will help the hostess without special expenses and efforts to feed a wonderful lunch or dinner the whole family.

Mashed potato soup with mushrooms, vegetables and cheese

Ingredients

• 150 g hard cheese
• 400 g of green peas (in pods or frozen)
• 200 g champignon
• 1 potato
• 1 PC. small carrots
• 1 onion
• 2 grenades
• 1 bunch of mint
• olive oil, pepper and salt to taste

Mashed potato soup with mushrooms, vegetables, cheese, green it will surprise and delight with its beauty, unusual taste and attractive aroma.

Roll balls from cheese, wrap them in plastic and place on 2 hours in the refrigerator. Green peas, mushrooms and coarsely chopped cook vegetables for about 40 minutes, fold in a colander, preserving the broth, and grind until smooth. Add a decoction to it, chopped mint leaves and peppers.

Pour the soup into plates and put cheese on each to the ball. Serve the pomegranate seeds separately.

Champignon soup with potatoes, vegetables and beans

Ingredients

• 2 onions
• 4-5 potatoes
• 4 large champignons
• 1 carrot
• celery root
• 2-3 cloves of garlic
• 1.5–2 cups white or brown beans
• yogurt
• parsley, cilantro, mint
• salt, black pepper, curry

Champignon soup with potatoes, vegetables, beans and spices – the owner of an incredible aroma and with nothing incomparable taste. Especially this dish is recommended to cook by special occasions and holidays

1. Pre-cook vegetable broth from onions, carrots, celery and garlic or use chicken stock (if any).
2. Fry 1 large finely chopped onion in 2 tbsp. olive oil with 1 tablespoon butter. Add potatoes, diced, mushrooms, sliced ​​plates. Fry together about 5 minutes.
3. Add the roast to the pan, pour the vegetable stock, add salt, black pepper, 1 tsp curry. Add ready-made beans from a can or pre-boiled beans along with the liquid in which it cooked.

If pre-boiled beans are added:

Soak the beans in the evening with a little soda. Rinse in the morning, pour fresh water and cook until tender (approximately 40-60 minutes).

1. Boil everything together, turn it off and mash with a spoon.
2. Add yogurt / sour cream, cilantro / parsley / mint to the plate. You can beat in a batch mixer, just before serving.

Puree chicken soup with champignons and perches

Ingredients

• champignons – 10 pcs.
• chicken fillet – 1 kg
• perches – 5 pcs.
• rice – 0.5 cups
• cream – 0.5 cup
• butter – 50 g
• yolks – 2 pcs.
• greens

Cook the white meat broth, add a bunch of greens, strain. Remove the fillet from the perch, and put the bones, having washed them, into the broth. Rice pour mushrooms and oil into the broth, boil, rub through strainer, dilute with all the broth, put on water, i.e. on a stewpan with boiling water, vigorously stirring with a spoon so that the mashed potatoes do not settle. Take off with the fillet peel, cook it in the broth, dip in a soup bowl. Strain the yolks and thick cream, dilute with a glass of soup, put on the stove, heat, stirring to a hot state, dilute with soup, add parsley and dill.

Puree chicken soup with champignons and perches will appeal to everyone, including gourmets and fans of unconventional dishes. This dish can be prepared, for example, for the arrival of guests, surprising them with their culinary talents and imagination.

Recipe for creamy champignon soup with chicken and sherry

Ingredients

• chicken fillet – 800 g
• oil – 2 tbsp. spoons
• flour – 0.5 cups
• cream – 0.5 cups
• eggs – 2 pcs.
• champignons —5-10 pcs.
• lemon – 2-3 slices
• sherry – 0.5–1 cup

This recipe for chicken champignon puree proves that first dishes made from simple foods may be unusual, expressive and even exquisite.

Cook the chicken stock and strain. A spoonful of oil and half a glass mix flour, dilute a little broth, boil, strain and dilute with all the broth. Before serving, put in the broth cream with yolks and, mixing well, warm to hot condition.

Put in a plate separately cooked and chopped dumpling, champignons stewed in oil, lemon slices, pour in sherry, pour bouillon.

Recipe for mashed soup with champignons and meat in a slow cooker

Ingredients

• 200 g chicken
• 200 g champignon
• 1 cup milk
• 2 cups of water
• 1 tbsp. l butter
• 1 tbsp. l flour
• 1 small carrot
• 1 small onion
• salt

A recipe for mashed soup with champignons and meat in a slow cooker will help the hostess quickly, tasty and without too much time in the kitchen make a hearty first meal for lunch.

Cut the chicken into small pieces, rinse the mushrooms, cut into slices, wash onions and carrots, peel and also chop in pieces. First, fry flour in butter in a slow cooker 5 minutes in the “Baking” mode, then put chicken, mushrooms, carrots and onions, pour in water and cook in closed mode under a closed lid “Soup” or “Stew” 1 hour. Pour hot milk into the prepared soup, and when it cools down slightly, break it down with a mixer to a homogeneous mass. Only it’s better not to do it in the multicooker bowl, because to scratch.

Pumpkin puree soup with champignons and vegetables

Ingredients

• carrots – 150 g
• pumpkin – 150 g
• champignons – 200 g
• potatoes – 200 g
• leeks – 100 g
• rice – 0.5 cups
• green peas – 100 g
• oil – 3 tbsp. spoons
• milk – 2 cups

Finely chop the carrots, mushrooms, pumpkin and white parts of the leek, put in a pan, add 2 tablespoons of oil and simmer in within 10-15 minutes. Then pour 4 cups of water, add potatoes and washed rice, cover the pan with a lid, put on low heat and cook for 30–35 minutes. Vegetables, pumpkin and mushrooms along with wipe broth through a sieve, dilute with two glasses of hot milk, put salt, butter and stir.

In pumpkin soup with champignons and vegetables served on the table put cooked green or canned peas. Separately serve croutons.