Mushroom soup with mushrooms and chicken. Mushroom mushroom soup - easy and simple! Recipes for mushroom mushroom soup with chicken, buckwheat, vermicelli and cheese

• Chicken (breast fillet) - 500 gr.
• Champignons - 5 pcs.
• Water - 2 liters.
• Bulb onion - 1 pc.
• Potatoes (medium) - 3 pcs.
• Carrot (medium) - 1 pc.
• Vermicelli - 70 gr.
• Parsley - 3 sprigs
• Green onion - 3 stalks
• Salt and ground black pepper - to taste
• Bay leaf - 1 piece
• Vegetable oil - 5 tbsp.

Soup with chicken and champignons - fragrant and very hearty meal. Tender chicken meat is harmoniously combined with champignons. Chicken breast fillet is best for this dish. Mushrooms are best suited small in size, not overripe, without external defects and having an elastic cap. By the way, fresh champignons may well replace frozen ones.

It is interesting to know that there is more easily digestible protein in champignons than in meat and even eggs. These mushrooms reduce the risk of atherosclerosis and heart attack, as well as fight high cholesterol levels in the blood. For vegetarians, these mushrooms can replace not only meat, but also fish, as they contain a large number of phosphorus and calcium. In addition, champignons contain 18 amino acids, folic and panthenolic acids, biotin, as well as vitamins B, C, D and H. Based on this, it is recommended that these beneficial mushrooms be included in the diet.

There are many recipes for soup with champignons and chicken. Below is one of the most delicious and flavorful recipes.

How to cook a delicious soup with champignons and chicken

Step 1: Prepare the broth

Soup with champignons and chicken is still better to cook not from whole chicken, but use breast fillet, as it is the most dietary and most useful part Chicken. Put the washed breasts in a medium saucepan, and put on fire, filling with water. Cook for 30-40 minutes over medium heat.

Step 2: Cutting vegetables

Peel the washed vegetables, pre-wash, and chop. Chop the potatoes into medium cubes, carrots into thin rings 3-5 mm thick, and onion cut as small as possible. Chop mushrooms into 5mm thick slices. Chop greens as well.

Step 3: Sauteing Vegetables

In a frying pan preheated with half the oil, fry the onions for 2 minutes, then add the chopped carrots to the onions and saute them for about 5 minutes, stirring constantly until the onions become transparent and the carrots are a little soft.

Step 4: Cooking fillets, mushrooms and potatoes

take out chicken fillet from the broth, cool and chop in small pieces. Pour the potatoes into the broth and throw in the same Bay leaf. Cook for about 10 more minutes over medium heat. Meanwhile, in a frying pan heated with the remaining half of the oil, simmer the chopped mushrooms until the moisture is completely evaporated and they are lightly fried. Then throw mushrooms into the broth with potatoes and cook for another 5 minutes.

Step 5: Final Stage

In broth with cooked potatoes and throw chopped fillets, vermicelli, greens, sauteed onions and carrots with champignons, add salt and pepper to taste. Cook for another 5-7 minutes, then turn off and let the dish brew under a closed lid. Soup with chicken and champignon mushrooms is served hot. Dressed with sour cream, mayonnaise or cream.

Other mushroom soup recipes

There are several variations mushroom soup with chicken and mushrooms. For example, in addition to the main ingredients, soup can be prepared with cheese. To do this, at the end of cooking, throw into the soup 2 processed cheese, or, even easier, in already ready soup when serving, finely grated hard cheese. lovers pureed soups can enjoy soup-puree with champignons and chicken. To do this, it is enough to grind the already prepared soup with a blender to a puree state.

This soup with chicken and champignons is very easy to prepare in a slow cooker. It turns out it is low-calorie and is great for those who want to lose weight. How to cook a simple soup with chicken and champignons in a slow cooker? The list of ingredients is the same, except for the oil. Prepare and cut vegetables as described above. Raw chicken breasts cut into small pieces and wash. Passing vegetables is not required. Put fillet pieces and chopped vegetables into the multicooker bowl. Pour water on top, salt and pepper. Close the multicooker and set the program "Soup" for 1 hour.

moysup.ru

Recipe: Mushroom soup with champignons - in chicken broth

champignons - 250 gr. ;

potatoes - 300 gr. ;

onion - 1-2 pcs. ;

egg noodles - 100 gr.

For the broth, you can use any part of the chicken, I prefer the thigh. Chicken meat must be thoroughly washed, pour cold water and put on medium fire. Salt the water a little, add bay leaf and black peppercorns.

Be sure to remove the foam during the cooking process.

Chicken meat must be cooked fully prepared, I cook the thigh for about an hour. Then you need to pull out the chicken and let it cool, and strain the broth.

While the broth is cooking, peel the potatoes (4 medium pieces will be enough) and cut into small slices. We send the potatoes to the pan.

Mushrooms should be washed well and chopped.

Fry the mushrooms in a frying pan, covered with a lid, without adding oil. It is important to remember that during the cooking process, the mushrooms decrease in size by about half, so correctly calculate their number (I took about 250 grams).

When the water has completely evaporated, add the oil and fry over medium heat until slightly golden.

Finely chop the onion, send it to the mushrooms.

A small piece of carrots coarse grater and also fry together with mushrooms.

When the potatoes are almost ready, put in the broth egg noodles(I love Rolton noodles), one briquette is enough for the pan.

After 3 minutes, pour the frying into a saucepan.

The cooled chicken meat should be cut into small pieces and added to the soup.

We wash the parsley and dill greens well, finely chop and add to the soup. Salt and pepper the soup, cook for another minute and remove from heat.

My little son loves this soup very much, he often asks for more.

Bon appetit, I'm sure you'll love the mushroom soup!

photorecept.com

Chicken soup with champignons

Chicken soup with champignons it turns out very fragrant, tasty and nutritious. At the same time, this dish is quite low-calorie and dietary. Children love it and adults love it. If desired, parsley or celery root can be added to the broth during cooking. They will give the dish a pleasant color and aroma. If you are preparing for big family, then for its preparation you can use a whole carcass domestic chicken. The soup will turn out even more rich and fragrant. For vegetarians and those who are currently fasting, the recipe can be modified by cooking it on vegetable broth no added meat.

First of all, let's prepare the broth. According to the recipe for it, we will use unfrozen chicken fillet. From fresh meat The broth will be richer and more flavorful. Thoroughly wash poultry meat. Let's clean it from the films. Transfer the meat to three-liter pan and pour two and a half liters of cold purified water.

We put the pan on the included stove, cover with a lid and cook until boiling. Before the water boils, carefully remove the foam with a slotted spoon. If this is not done in time, the foam will settle after boiling and the broth will become cloudy.

Wash fresh mushrooms. We clean the caps of the mushrooms, cut off the lower part of the legs of the mushrooms. We cut the mushrooms into a medium-sized cube, as the mushrooms will decrease in size during frying.

In a deep medium skillet, heat half vegetable oil. I used shelled sunflower, but olive will work too. Put chopped into hot oil fresh mushrooms. Stirring the champignons with a spatula so that they cook evenly, we will fry them until the liquid has completely evaporated, making the power of the stove minimal. Ready mushrooms take it off the fire.

Let's clean up large head onion. Cut into small cubes, as required by the recipe.

Pour the second half of vegetable oil into a deep frying pan. When the oil is hot, add the diced onion to it. We will sauté it over low heat so that it becomes transparent and stops being crispy.

At this time, wash and carefully clean the carrots. Grind it on a coarse grater. If desired, carrots can be cut into strips.

When the onion becomes soft enough, add the grated carrots to it.

Stir and continue to saute the vegetables in oil until they become soft. Then turn off the stove and leave the onions and carrots in the pan.

We wash and clean the roots. Chop the potatoes into medium sized cubes. We will do this process last, before adding the potatoes to the broth so that the vegetables do not darken.

Boil the chicken fillet in the broth for 20-25 minutes and carefully remove it from the pan. IN ready broth add chopped potatoes.

Let it boil and reduce the power of the stove to a minimum.

According to the recipe, boil the potatoes for 7 minutes and add carrots and onions to the soup.

After the sautéed vegetables, add the mushrooms.

Mix everything again and continue to cook the ingredients over low heat.

Cool the poultry meat, then it will be convenient to work with it. We'll cut boiled fillet large oblong pieces.

Then return the minced meat to the chicken soup with champignons.

Now season the dish with spices for spiciness and aroma. Salt to taste. Add bay leaf and four peas of allspice.

Wash the fragrant greens, dry a little with a napkin. I used parsley and dill. You can add green basil, thyme and some cilantro if you like these herbs. Finely chop the greens and pour it into the soup.

Mix thoroughly and try the dish. Bring the soup with champignons and chicken to taste. Let it boil and turn off the fire. After 10 minutes, the dish will infuse, and it can be served.

Pour hot soup into portioned broth bowls or deep plates. Decorate the dish with fresh herbs. If desired, the soup can be sprinkled with grated parmesan on top. We will serve a dish with fragrant garlic croutons, homemade croutons or croutons.

vkusno-i-prosto.ru

Chicken soup with champignons

Champignons - 200 g

Potatoes - 2-3 pcs.

Onion - 1 pc.

Garlic - 1 clove

Salt, pepper - to taste

Crackers - optional

Cooking instructions

Mushroom soups are loved by many for their taste, aroma, ease of preparation, and variety of options. Mushroom soups are prepared both in water and in broth, with wild mushrooms, with champignons, with cream, with sour cream, with cereals, in the form of soup-puree. It's up to you to choose, and today we will cook soup with champignons and chicken.

To prepare chicken soup with champignons, you can take both fresh mushrooms and frozen slices. And from chicken meat it is better to take the back or leg.

Let's put the chicken to cook in a 1.5-liter saucepan, and in the meantime, let's take care of other ingredients. Defrost mushrooms in cold water.

Finely chop the onion, grate the carrots, pass the garlic through a press.

Saving vegetables for a small amount vegetable oil.

In the meantime, the broth is cooked, strain it, take out the meat for now. Wash the rice and put it in a bowl.

Let's cut the potatoes in the usual way, add to the pan after the rice.

Send the mushrooms and browned vegetables to the pan, bring to a boil over medium heat and boil until tender, 5-7 minutes. We cut the chicken meat, put it in a saucepan, add a bay leaf and turn off the heat.

Chicken soup with mushrooms is a wonderful part a full meal. In addition, soups chicken broth are not only tasty and healthy, but also dietary. They are part of the dishes recommended for medical nutrition. Fresh, light soup with chicken and mushrooms will always come in handy on your table! Feel free to cook it, and you will be pleasantly surprised how quickly the plates with it are empty!

Taste Info Hot soups / Mushroom soup

Ingredients

• Chicken leg - 1 pc.;
• Fresh champignons - 120 g;
• Onion - 1 pc. (75 g);
• Carrot - 1 pc. (75 g);
• Potatoes - 3 pcs.;
• Water - 2.5 l;
• Vegetable oil - 1 tbsp. l.;
• Bay leaf - 1 pc.;
• Salt - to taste;
• Black ground pepper- taste;
• Fresh greens - 30 g.

How to make Chicken and Mushroom Soup

Rinse the leg under running cool water and place in a saucepan. Be sure to fill with cold water and boil until the meat is soft with the lid of the pan almost closed and the broth simmering slowly. Take the chicken meat out of the pot. Separate it from the bones on a cutting board and chop the meat. Set aside for now.

Strain the resulting broth through a fine iron sieve and salt to your liking.

Peel the potatoes and wash them, cut into sticks. Transfer the chopped potatoes to hot broth. Set to cook on a moderate heat of the stove. If you make a strong fire at this stage, then chicken soup with mushrooms will turn out with completely boiled potatoes.

Now you can add washed cereals to the broth:

• rice;
• millet.

If you plan to cook soup with chicken and mushrooms with the addition of vermicelli, then you need to add it 5-7 minutes before removing the soup from the stove. In the case of gossamer vermicelli, the time is reduced to 2-3 minutes, as it cooks very quickly.

Clean and wash the rest of the vegetables. Cut the carrots into thin strips, and chop the onion.

Pour vegetable oil (sunflower, olive or flaxseed) into the pan and put it on the stove to heat up. Shift vegetable cutting for passivation in oil.

Rinse the mushrooms, if necessary, clean the dirt with a knife, cut the mushrooms first into plates and then into cubes.

Mushrooms in the list of ingredients can be easily replaced with regular fresh forest mushrooms. But, for this you need to carry out additional processing with them:

• clean them well sharp knife from dirt, sand and stuck leaves;
• cut into slices;
• soak in salted water for about 10 minutes;
• rinse;
• weld in separate saucepan almost ready;
• drain all the broth;
• without rinsing (so the aroma and taste will remain in the soup exactly forest mushrooms), send the mushrooms to the pot of chicken soup).

But it is better to soak dried forest mushrooms for an hour and a half in cold water before pre-cooking.

pre-frozen boiled mushrooms they must be added to the soup without defrosting them, otherwise the precious mushroom flavor will be lost.

Transfer the mushrooms to the pot with the potatoes.

Add sautéed vegetables to it. Boil for 10-13 minutes until the potatoes are ready. In the meantime, take care of the greens. You can take a mixture, for example, parsley, dill and green onion feathers. All green leaves must be sorted and thoroughly washed in cold water. Then dry for a few minutes paper towel and finely chop with a knife.

At the end of cooking, add chopped chicken meat, chopped fresh herbs, and bay leaf to the soup. Pepper and salt as needed.

By the way, if chopped greens are added earlier and without boiling the soup, they will quickly lose their attractive green color.

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Soup with chicken and mushrooms is ready! Bon appetit!

If desired, for beautiful presentation soup and as a side dish you can cook baked croutons from wheat bread. Just cut or break into pieces the bread. Put it on a baking sheet and drizzle with sunflower or olive oil. Bake in the oven until golden brown.

Mushroom soup in chicken broth with pasta

Chicken soup has always been associated with a nutritious, dietary and medically beneficial dish. As sparing, restoring strength, after serious illnesses. Well, and besides this, it is light, accessible to everyone and easy to prepare. Of course, the recipe provides for the presence of vegetables, and pasta, and cereals, and various spices, and dressings. But one thing remains unchanged, this is the broth on chicken meat. You can use any part of the chicken, you can boil the whole chicken, the taste will not suffer from this. But in order to diversify a simple chicken soup, many chefs resort to various kinds of additives. For example, today we have chicken soup with champignons. You can take any mushrooms to taste and availability in the house. With forest mushrooms, the soup is even more fragrant and tastier. Dried forest mushrooms must first be soaked in cold water for 4-5 hours, overnight. After that, rinse well and only then cook in the soup. Frozen mushrooms are ready to eat, they just need to be thawed. Sort fresh wild mushrooms well and clean if necessary. For example, chanterelles and mushrooms do not need to be cleaned. After fresh mushrooms, boil in water for 30 minutes, drain the water and you can put them in the soup. But champignons and oyster mushrooms are on sale at any time of the year and they do not require complex pre-treatment. So, we are preparing mushroom soup in chicken broth.

Ingredients:

• chicken broth - 1.2 l;
• potatoes - 2 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• champignons - 150 g;
• sunflower refined oil- 20 ml;
• farfalle pasta - 70 g;
• salt - to taste.

Cooking

Cooking chicken broth soup. Let me remind you how to cook it. Wash any part of the chicken and place in a saucepan. Fill with fresh, filtered water. Put the pan on the stove, bring to a boil and remove the foam. Simmer the broth on the lowest heat until the chicken is done.

Peel potatoes, wash and cut into cubes. Put in a saucepan.

Strain the broth and pour over the potatoes. Put on the stove.

Peel onions and carrots, wash and cut. Small onions, and carrots in circles. Carrots can be grated, but chopped will look prettier. Put in a skillet.

Pour refined sunflower oil into the pan. Simmer vegetables for 10 minutes, stirring over medium heat.

After put the carrots with onions in a pan. And keep making soup.

Clean the mushrooms and cut into slices. In my opinion, they look prettier in soup this way.

Add the chopped mushrooms to the pot.

When the vegetables and mushrooms are almost ready, add the pasta to the soup. I have this farfalle - pasta in the form of a bow. Salt the soup to taste.

Boil soup until all ingredients are cooked.

Add chopped dill or parsley to the finished soup.

Aromatic, healthy and tasty soup with chicken, mushrooms and pasta is ready. Serve at lunch.

Calories: Not specified
Cooking time: Not indicated

I propose to cook a light and tasty chicken soup with champignons and vermicelli, the recipe with a photo of which is below. When there is no time to cook, it can be successfully replaced with pasta from durum varieties wheat. Bows, spirals, shells, horns, short noodles - any will do, as long as it is not very small and not too large. Unlike ordinary pasta, durum wheat pasta does not boil in broth and does not lose shape when heated. Of course, this is not quite the same taste as soup with homemade noodles, but as a tasty option nutritional first dishes such an option will fit perfectly.
The broth tastes better domestic chicken. But the meat will cook twice as long - consider this when planning cooking time. You can use a pressure cooker if you have this useful device, and in a regular saucepan the broth will be ready in an hour and a half. So that it does not become whitish, the first water after boiling must be drained, and try not to allow a strong boil in the future. Such heating is considered correct, at which stirring will be barely noticeable on the surface of the broth, and air bubbles will rise from the bottom of the pan in a thin stream.

Ingredients:

- chicken meat (legs or rear end together with the back) - 400-500 gr.;
- water - 2 liters;
- potatoes - 2 pcs.;
- fresh champignons - 6-7 pcs.;
- curly paste - a handful;
- onion - 1 small onion;
- carrots - 1 pc.;
- vegetable oil - 1 tbsp;
- salt - to taste.

Recipe with photo step by step:

Clean the chicken, wash it. If homemade, then scrape the skin with a knife to remove all dirt and remnants of feathers. Rinse thoroughly under running water and cut into pieces. Pour chicken meat with cold water, make the fire maximum. After boiling, cook for one to two minutes without reducing the heat. Drain the first broth. Wash the pan, remove the remaining foam and scale. Pour water over chicken pieces. Pour again clean water. Add salt, wait for the boil to begin and cook over very low heat until the meat is cooked. If foam rises, collect it with a slotted spoon. Depending on the age of the chicken, the meat will be ready in an hour and a half, if the chicken is “age”, then in two hours.

When the broth is ready, remove the meat, return the pan to the fire again, heat to a boil. While boiling, peel the vegetables and mushrooms. Cut potato tubers into strips, not very thin.

Cut the carrots and onions into cubes, finely, cut the mushrooms into plates or cut into quarters.

Plunge into simmering broth potato straw. Leave to cook over low heat with a barely noticeable boil.

After about five minutes, the potatoes will soften a little, you can add curly paste. Take not very large, given that the pasta will increase during cooking. Stir the soup immediately after adding the pasta, otherwise the pieces of dough will stick to the bottom. Cook from the beginning of boiling for about five minutes.

In the meantime, saute the onion in a frying pan with oil until transparent, without frying it so as not to interrupt the taste of the rich chicken broth. Pour the cubes of carrots, continue to simmer the vegetables for a few more minutes until the carrots soften a little.

Add mushrooms. Slightly increase the fire, boil mushroom juice. You don't need to fry the mushrooms.

As soon as the excess liquid evaporates, transfer the vegetables with mushrooms to the soup, stir. If necessary, salt, you can season with spices to taste, but it is better to refuse them, the soup will be tasty and without any aromatic additives. Cook until the pasta is done, stirring occasionally and testing the pasta for doneness. Even if you cook the pasta until fully cooked, it will still remain dense and will keep its shape, it will not boil.

Ready to leave on a warm burner, let it brew under the lid for 10-15 minutes. Before serving, you can add fresh or frozen cilantro, parsley, dill (if you like). pour hot fragrant soup on plates and serve. Bon appetit!

Mushrooms have always been considered the most delicious and fragrant mushrooms that are easy to prepare. You can cook a lot of dishes from these mushrooms, but soups are especially popular among connoisseurs of champignons.

In addition to the fact that mushrooms easily release their flavor into the broth, they also retain their usefulness in soups.

Champignons contain biologically active substances and amino acids. In addition, they are dietary product , because 100 g of these mushrooms contains 25 kcal. But, nevertheless, champignons are considered hearty mushrooms through its fibers and proteins.

Mushroom soups are prepared not only for plain water, but also on vegetable, meat and chicken broths. Of these mushrooms, including the preparation of puree soup, which is boiled in milk, sour cream or cream.

Mushroom soup from champignons - general principles of preparation

Do not wash the mushrooms too thoroughly before cooking, otherwise the soup will turn out to be less aromatic.

Cut the mushrooms into slices so that they look beautiful in the soup.

Add potatoes to soup if desired.

If you are making soup dried mushrooms then soak them in water for two hours in advance. Do not pour out the resulting broth, but add it to the soup.

Add shrimp, spinach, and beans to mushroom soups if desired.

Mushroom mushroom soup - a classic recipe

Ingredients:

390 g of champignons;

One bow;

Two potatoes;

A clove of young garlic;

A liter of fatty chicken broth;

Two spoons of refined sunflower oil;

Dried greens.

Cooking method:

1. Put the mushrooms in a colander and rinse, let the water drain. Cut clean mushrooms into layers, cutting off everything dark spots.

2. Peel the potatoes by removing the eyes from the roots. Wash them and cut into sticks.

3. Peel and finely chop the onion and garlic. Mix garlic with necessary quantity salt.

4. Add refined sunflower oil to a hot frying pan and fry the chopped onion on it. Then add the mushrooms and fry for eight minutes. Then mix mushrooms and onions with garlic dressing.

5. Boil the finished chicken broth and dip the potatoes and fried mushrooms into it.

6. Add pepper with dried herbs to the soup and cook for 35 minutes. The soup is ready when the potatoes are soft.

7. Serve the soup while warm, along with half a boiled egg.

Mushroom and carrot soup

Ingredients:

510 g mushrooms;

2 potatoes;

Two handfuls of horns;

One onion;

One large carrot;

Vegetable oil;

Dill and parsley (one branch each).

Cooking method:

1. Rinse fresh champignons under running water from sand. If there are dark spots, then cut them off.

2. Cut the mushrooms randomly.

3. Put the mushrooms in a saucepan, salt and pour over with water. Boil 9 minutes. Transfer the cooked mushrooms to a colander.

4. Cut the growths off the potatoes and peel special knife from the peel. Cut the root vegetable into small cubes.

5. Rinse and peel carrots. Then grind with a grater.

6. Chop the peeled onion into cubes.

7. Rinse and shake fresh dill and parsley. Chop the herbs with a sharp kitchen knife.

8. Dip the potatoes in the broth left from the mushrooms and cook for several minutes.

9. While the potatoes are cooking, prepare the roast. Dip carrots and onions in a frying pan heated with oil and fry for 4 minutes. Then add to the pan boiled champignons and simmer for 6 minutes.

10. Transfer the finished frying to the broth along with pepper and herbs. Add more salt to the soup if needed.

11. Bring the broth to a boil and add the horns. Boil until all ingredients are ready.

12. Leave the finished soup with the lid closed for 13 minutes.

13. Serve champignon and carrot soup as a main course with sour cream.

Mushroom soup from champignons in a slow cooker

Ingredients:

280 g of champignons;

One carrot and onion;

Four potatoes;

Parsley;

Refined oil;

Two green onions.

Cooking method:

1. Rinse the mushrooms under warm water and place on a cutting board.

2. Clean the mushrooms from coarsened places.

3. Peel the carrots and onions, rinse with water, transfer to a cutting board and chop randomly.

4. Peel the potatoes with a vegetable cutter and rinse under water. Transfer the vegetable to a cutting board and cut into strips.

5. Wash the parsley and chop finely with a knife.

6. Rinse green onions and chop into circles.

7. Pour a little vegetable oil into the multicooker pan and set the “Frying” mode. Put the sliced ​​mushrooms into the preheated bowl and cook for 11 minutes.

8. A little later, add onion to the mushrooms and fry for a few more minutes. Then put the carrots in the multicooker bowl and cook all the ingredients until golden brown.

9. After that, put the potatoes in the technique and fill with water so as to cover all the ingredients with it.

10. Close the lid of the equipment and set the "Soup" mode. Boil the dish for one hour.

11. After the signal, add to the soup green onion and parsley. Let the soup brew for another 9 minutes.

12. Serve the dish with slices of brown bread.

Mushroom soup with vermicelli and champignons

Ingredients:

325 g of champignons;

Two carrots;

A glass of gossamer vermicelli;

Sunflower oil;

2.5 liters of purified water.

Cooking method:

1. Peel the carrots and rinse with warm water. Cut the vegetable into flowers. To do this, make a few grooves along the carrot and cut it into circles.

2. Remove the husk from the bulb and cut off the unnecessary ends. Cut the vegetable into cubes. The smaller they are, the better.

3. Cut off the browning of the mushrooms and rinse the mushrooms. Cut the component into slices.

4. Turn on the stove to medium heat and heat the oil in a frying pan. Dip the mushrooms there and fry for 12 minutes. Shift finished ingredient into a separate bowl.

5. In the same pan, add oil again. Fry the onion and carrot on it until tender.

6. Bring water to a boil in a saucepan and pour in all the fried ingredients.

7. Mix everything and add seasonings. Boil for about 14-16 minutes.

8. Then add to mushroom soup pasta and cook until the vermicelli is steamed.

9. Serve hot soup, garnishing it with fresh herbs and a spoonful of mayonnaise.

Mushroom soup with champignons and chicken

Ingredients:

One chicken breast;

330 g of champignons;

One onion and carrot;

five potatoes;

Bay leaf;

ground pepper;

Two liters of water;

Parsley;

Vegetable oil.

Cooking method:

1. Take a fresh chicken fillet and wash it. Pat dry with a towel and place on a cutting board. Remove unnecessary film and excess fat from the breast.

2. Send the chicken to the pan, add water and salt. Bring the broth to a boil and remove the resulting foam. Reduce the fire and cook for half an hour.

3. Using another knife, peel the onion, potatoes and carrots. Remove mushroom roots. Rinse all these products.

4. Cut the potatoes into slices. Chop the onion into quarters. Chop carrots into long strips.

5. Divide each mushroom into five parts. Finely chop the greens.

6. Pour a little vegetable oil into the pan, heat it up and lower the onion to it. Saute until translucent and add mushrooms. Cook together for another 17 minutes.

7. Ready chicken Remove from the broth with a slotted spoon and set aside. Instead, send the potatoes to the pan and cook until tender.

8. Cut the cooled chicken in any shape and add to the potatoes.

9. After a few minutes, add carrots and fried with onions Champignon.

10. Season the soup with pepper, bay leaf and salt. Boil for a quarter of an hour.

11. Add any greens to the finished soup and insist for three minutes.

12. Serve soup with pickles, vegetable salads and croutons.

Mushroom soup with champignons

Ingredients:

185 g of champignons;

Salt;

One leek;

Three stalks of celery;

One onion;

65 g butter;

Three spoons of sifted flour;

370 ml cream 15% fat;

One chicken cube"Maggy"

550 ml of water.

Cooking method:

1. Peel the onions. Cut off the roots of the leeks. All, together with celery, rinse and dry.

2. Cut off excess mushrooms and rinse.

3. Put all the ingredients one by one on a cutting board and chop. Mushrooms - in layers, the rest is all in cubes.

4. Put the butter in a saucepan and melt. Then throw in the onion cubes and simmer until transparent.

5. Add the celery, mushrooms and leek to the cooked onions. Simmer for 6 minutes.

6. Mash the Maggi cube in a separate plate and add it to the pan.

7. After a couple of minutes, lower it there wheat flour and mix so that there are no lumps.

8. Next, pour the cream mixed with water, salt and ground pepper into the pan. Mix everything again and cook for no more than half an hour.

9. Cool the finished soup by half, and pour into the blender bowl. Mix everything at the highest speed.

10. Pour the resulting puree back into the pan, bring to a boil, turn off the stove and leave the soup alone for five minutes.

11. Serve the dish, pouring it into plates and decorating with white bread crumbs.

Mushroom mushroom soup with cheese

Ingredients:

425 g portobello champignons;

25 g butter;

Half a spoonful of nutmeg;

Two processed cheeses;

45 ml cream;

Two liters of water.

Cooking method:

1. Rinse the mushrooms and transfer to the board. Separate their hats from their legs.

2. Remove all excess from the onion and cut it into slices.

3. Put the mushroom legs in a saucepan and cover with running water. As soon as the water begins to boil, salt it and cook on low heat for forty minutes.

4. Strain the prepared broth, and cut the legs, dip into it again.

5. In a pan, fry the chopped mushroom caps in butter. A little later, add the onion and cook together for another 16 minutes. Remove a small part of the frying in a separate bowl, and transfer the rest to the pan to the legs. Boil 15 minutes.

6. Add cream to the pan and boil the soup with them for a couple more minutes.

7. Turn the resulting mass into a puree. You can do this with a blender.

8. Put the pot back on the fire. Add salt, reserved mushrooms, pepper, chopped processed cheese and nutmeg.

9. Boil the soup until the cheese has melted.

10. Ready lunch Serve garnished with sprigs of any greens.

11. Also, for beauty, put onion circles in bowls of soup.

Mushroom soup with mushrooms and buckwheat

Ingredients:

Four large champignons;

seasonings;

Three handfuls of buckwheat;

Carrot;

Tomato;

Two potato tubers;

Vegetable oil;

Cooking method:

1. Finely chop the onion and garlic and fry them in oil.

2. Cut the carrots into half circles and add it to the garlic and onions.

3. Put washed and chopped champignons there.

4. Rinse and peel the tomato. Then grate it on a grater and add to the vegetables.

5. Pour in vegetable mix hot water and bring the soup to a boil. Then dip the potatoes and seasonings into the broth. Cook vegetables with mushrooms for 20 minutes.

6. Sort the buckwheat, rinse and pour into the soup. Cook until buckwheat is ready.

7. Ladle soup and add canned corn to bowls.

8. Serve soup with buckwheat along with bread.

The soup is much richer with chicken broth than with water.

Instead of sunflower oil, if desired, use butter.

If you add regular processed cheese to the soup, it will turn out much more appetizing.

Add to soups any dried herbs and spices that are suitable for mushroom dishes.

Do not overcook the soup so that the mushrooms do not become tough.

Chicken soup with champignons is very fragrant, tasty and nutritious. At the same time, this dish is quite low-calorie and dietary. Children love it and adults love it. If desired, parsley or celery root can be added to the broth during cooking. They will give the dish a pleasant color and aroma. If you are cooking for a large family, then you can use a whole carcass of homemade chicken to cook it. The soup will turn out even more rich and fragrant. For vegetarians and those who are now fasting, the recipe can be modified by cooking it in vegetable broth without adding meat.

Ingredients:

chicken fillet chilled 500 g

fresh champignons 250 g

onion 1 pc.

filtered water 2.5 l

refined oil 4 tbsp. l.

carrot 1 pc.

medium-sized potatoes 5-6 pcs.

bay leaves 2 pcs.

ground paprika 0.5 tsp

salt to taste

greenery ( fresh dill, parsley) small bunch

black allspice 4 things.

ground black pepper 0.5 tsp.

French herb mix 1 tsp

Servings: 8 Cooking time: 45 minutes

Recipe

Step 1: Cook the Chicken Broth

First of all, let's prepare the broth. According to the recipe for it, we will use unfrozen chicken fillet. From fresh meat, the broth will turn out to be more saturated and fragrant. Thoroughly wash poultry meat. Let's clean it from the films. Transfer the meat to a three-liter saucepan and pour two and a half liters of cold purified water.



We put the pan on the included stove, cover with a lid and cook until boiling. Before the water boils, carefully remove the foam with a slotted spoon. If this is not done in time, the foam will settle after boiling and the broth will become cloudy.

Step 2: Fry the mushrooms until golden brown

Wash fresh mushrooms. We clean the caps of the mushrooms, cut off the lower part of the legs of the mushrooms. We cut the mushrooms into a medium-sized cube, as the mushrooms will decrease in size during frying.



In a medium deep frying pan, heat up half of the vegetable oil. I used shelled sunflower, but olive will work too. Put chopped fresh mushrooms into hot oil. Stirring the champignons with a spatula so that they cook evenly, we will fry them until the liquid has completely evaporated, making the power of the stove minimal. Remove the cooked mushrooms from the heat.



Step 3: Saute the onions with carrots in vegetable oil

Peel a large head of onion. Cut into small cubes, as required by the recipe.



Pour the second half of vegetable oil into a deep frying pan. When the oil is hot, add the diced onion to it. We will sauté it over low heat so that it becomes transparent and stops being crispy.



At this time, wash and carefully clean the carrots. Grind it on a coarse grater. If desired, carrots can be cut into strips.



When the onion becomes soft enough, add the grated carrots to it.



Stir and continue to saute the vegetables in oil until they become soft. Then turn off the stove and leave the onions and carrots in the pan.



Step 4: Cut the potatoes

We wash and clean the roots. Chop the potatoes into medium sized cubes. We will do this process last, before adding the potatoes to the broth so that the vegetables do not darken.



Step 5: Add the Chopped Potatoes

Boil the chicken fillet in the broth for 20-25 minutes and carefully remove it from the pan. Add chopped potatoes to the prepared broth.



Let it boil and reduce the power of the stove to a minimum.

Step 6: Add Sauteed Vegetables

According to the recipe, boil the potatoes for 7 minutes and add carrots and onions to the soup.



Let's mix the ingredients.

Step 7: Add Sauteed Mushrooms

After the sautéed vegetables, add the mushrooms.



Mix everything again and continue to cook the ingredients over low heat.

Step 8: Grind the boiled meat and add to the rest of the ingredients

Cool the poultry meat, then it will be convenient to work with it. Cut the boiled fillet into large oblong pieces.



Then return the minced meat to the chicken soup with champignons.



Step 9: Adding fragrant spices and salt

Now season the dish with spices for spiciness and aroma. Salt to taste. Add bay leaf and four peas of allspice.



Step 10: Adding Greenery

Wash the fragrant greens, dry a little with a napkin. I used parsley and dill. You can add green basil, thyme and some cilantro if you like these herbs. Finely chop the greens and pour it into the soup.



Mix thoroughly and try the dish. Bring the soup with champignons and chicken to taste. Let it boil and turn off the fire. After 10 minutes, the dish will infuse, and it can be served.



Step 11: Submit

Pour hot soup into portioned broth bowls or deep plates. Decorate the dish with fresh herbs. If desired, the soup can be sprinkled with grated parmesan on top. We will serve the dish with fragrant garlic croutons, homemade croutons or croutons.



Bon appetit!