The calorie content of mushroom soup will satisfy all the restrictions of a strict diet. Calorie mushroom soup and recipes for its preparation

Soups are nutritious, tasty, they saturate the body with useful substances, and low-calorie first courses contribute to weight loss. In addition, soups

• normalize digestive processes due to the fiber contained in vegetables;
• normalize the microflora of the gastrointestinal tract;
• improve peristalsis;
• prevent constipation, the development of gastritis and other diseases of the digestive system.

Soups contribute to the normalization water-salt balance in the body, removing decay products, improving well-being. The first dietary dishes are quite satisfying and relieve hunger for a long time, but at the same time contain minimal amount calories to help you lose weight.

Important! The body spends more calories on digesting soup than it receives from the dish, therefore low-fat soups help to lose weight. There are also diets based on eating exclusively soups.

Especially useful for weight loss diet puree soups from champignons, since the main ingredient contains only 27 calories per 100 g of the edible part. Mushrooms contain 4.3 g of protein, 0.1 g of carbohydrates and 1 g of fat. The low calorie content of champignons is explained big amount of water contained in them - its amount is 91 g. Mushroom soup Puree is great for protein diets.

These mushrooms also contain vitamins (in mg):

• A - 0.002;
• group B (B1, B2, B5, B6, B9) - 2.73;
• C - 7;
• PP - 5.6;
• E - 0.1;

Macro- and microelements in champignons (in mg):

• calcium - 4;
• iron - 0.3;
• sodium - 6;
• fluorine - 0.014;
• potassium - 530;
• magnesium - 15;
• phosphorus - 115;
• iodine - 0.018.

Important! Mushrooms are good for digestion because they contain a lot of dietary fiber- 2.6 g.

Best photo options

Mushroom first courses can be prepared both on the basis of one ingredient and with the addition of additional ingredients. For cooking, you can use frozen or fresh champignons, which are selected according to a number of criteria:

• the mushroom cap should be free of inclusions and spots, their presence indicates the product is stale;
• the color of the product is brown or whitish, darkened mushrooms are considered overripe, they will be tough;
• champignons should not be soft to the touch - this indicates long-term storage and the beginning of spoilage of the product;
• the aroma of the product should be pleasant, characteristic of mushrooms, without the admixture of the smell of rot and dampness;
• violation of the integrity of the film between the stem and the cap indicates the staleness of the mushrooms.

Important! Frozen mushrooms are thawed before cooking and washed under running water.

Classic like "mash"

For cooking fragrant dish from mushrooms classic recipe needed:

• 0.6 l of water;
• 50 g butter;
• 40 g flour;
• black pepper and salt - to taste;
• 0.5 kg of champignons;
• 0.3 l cream with a fat content of 20%.

The dish is prepared in several stages. First, sliced ​​\u200b\u200bmushrooms are fried in half the oil until tender, they should acquire a golden color and become soft. At the same time, the second part of the butter is melted in a separate frying pan, flour is poured into it, lightly fried, and then, constantly stirring the mass, water is poured into it. The mixture is boiled for 10 minutes, at which time the fried mushrooms are ground into a puree with a blender. When the flour mixture is ready, pour the mushroom puree into it and mix the soup.

Important! After the mushroom puree is added to the flour mixture, it is not necessary to bring the soup to a boil.

Cheese-mushroom

To prepare this first course, you need:

• cream with a fat content of 15% or less - 100 ml;
• butter- 50 g;
• medium-sized carrots - 1 pc.;
• potatoes - 3 medium;
• processed cheese - 2 pcs.;
• onion - 1 pc.;
• champignons - 0.5 kg;
• pepper, nutmeg, salt - to taste.

The process of cooking mashed soup begins with the preparation of potatoes - they are peeled, washed and boiled until tender. Then 0.5 cups are drained from the potato broth, and the rest is poured out, the potatoes themselves are mashed. At the same time, chopped champignons are fried in melted butter in a pan until cooked.

Then the remaining vegetables are chopped with a blender and sent to the mushrooms, seasoned with spices and stewed for 5-7 minutes. Sliced ​​cheese is laid out in the prepared soup base and potato broth, stew the ingredients until the cheese is completely dissolved. Lastly, cream is poured into the mass and mashed potatoes are spread, mixed and boiled.

Important! Boil soup puree after adding all the ingredients should be no more than 12 minutes.

Delicate, like "cream"

To prepare this dish, you need to prepare:

• 0.5 kg of champignons;
• a medium-sized bulb;
• 2 large spoons flour;
• 60-70 g butter;
• 200 ml cream;
• a mixture of peppers and salt - a pinch each;
• 650 ml chicken broth.

The algorithm for making soup is as follows:

1. Chopped mushrooms and onions are fried in half the oil until tender, placed in a blender, poured over a glass of broth and chopped.
2. The flour is fried in a saucepan in the second part of the oil until golden color.
3. Next, add the mixture from the blender, the remaining broth and seasonings to the stewpan. The mass is boiled for 7-10 minutes on minimum heat.
4. After this time, cream is poured into the soup, brought to a boil and the stove is turned off.

Important! This soup can be served with toasted crackers and a little greens.

Easy

Low-calorie recipes for first courses do not contain meat, frying and other high-calorie ingredients.

You can prepare a delicious soup from the following products:

• fresh champignons - 0.5 kg;
• cauliflower - 0.5 kg;
• carrots - 0.1 kg;
• olive oil - 35 ml;
• onions - 60 g;
• spices and salt - to taste.

This soup is extremely easy to prepare. All vegetables are cut in small pieces, are filled with water so that its level is slightly higher than the ingredients, sprinkled with spices and boiled until softened. When the vegetables are ready, they are chopped with a blender, after which oil is poured into the soup, mixed, and the dish is served on the table.

Important! The soup should be removed from the heat as soon as the vegetables are boiled so that more useful substances.

In a slow cooker

To prepare fragrant and gentle first dishes in a slow cooker are needed:

• 350 g of champignons;
• 1 large carrot;
• 200 ml cream;
• 3 large potatoes;
• a third of a head of garlic;
• a glass of clean water;
• greenery;
• salt and spices.

Greens and vegetables are washed, peeled and cut into small pieces. They are placed in a multicooker bowl, salt and spices are added, poured with water and boiled for half an hour in the steam mode. After readiness, the dish is left to languish for a quarter of an hour under a closed lid. The prepared soup is mashed with a blender, warmed cream is added to it, mixed and poured into portioned plates.

Advice! If you want to cook diet soup, then you can remove the potatoes from the recipe, replacing it with cauliflower or broccoli.

About mushrooms:

Mushrooms are called forest vegetables which are now an industrial culture. And our forests generously supply us with these delicious products, which contain a large number of nutrients: complexes of vitamins and minerals, proteins, fats, etc. Special flavoring and aromatic substances contained in mushrooms develop appetite, promote the absorption of food. If we consider the nutritional value of mushrooms, then in terms of protein content, it is twice as high as that of beef.

It is best to collect mushrooms in a rigid wicker basket that is well ventilated.

beware poisonous mushrooms! Do not take too old, flabby edible mushrooms: They can also be poisoned. The cap of a mushroom is much more valuable than its legs.

To the hostess in a notebook:

• Don't leave too long fresh mushrooms: substances dangerous to health and even life appear in them. Sort them out right away and start cooking.
• If fresh mushrooms are immediately placed in salted water, they will not turn black.
• If fresh mushrooms are poured over with salted boiling water, they will not deteriorate during the day.
• To prevent fresh mushrooms from spoiling, you need to put them in a sieve, colander or enamel pan and, without covering with a lid, put in the refrigerator or dark cool place but not more than 1 day.
• In order to prevent the mushrooms from turning black during cleaning, they should be placed in a saucepan with cold water with a bit of vinegar added.
• Aspen mushrooms are not recommended to be boiled together with boletus mushrooms, which cook faster.
• Butterflies should not be boiled with boletus and boletus, as they give the butterflies a dark color.
• It is better to separate large mushrooms from small ones during cooking, as small ones cook faster.
• Separate the legs from the caps and cook separately, as the legs take longer to cook.
• Each batch of mushrooms must be boiled in clean water.
• So that the boletus in the soup does not turn black, rinse them in water with vinegar or citric acid.
• Raw mushrooms float, cooked mushrooms sink to the bottom.
• When cooking champignons, you can not use vinegar - mushrooms lose their natural aroma and taste from it.
• Before cooking, boletus and boletus mushrooms should be poured over with boiling water, soaked in this water for 10 minutes, then rinsed with cold water.
• Not all parts of the mushroom are equally nutritious. Hats have less mushroom fiber, so they are better digested. But in old mushrooms, you need to cut off the tubular layer from the cap, where spores form.
• Large, but strong porcini mushrooms, boletus, boletus are best dried. It is not worth marinating them: when cooking, the caps boil soft, break up into separate threads, the marinade becomes cloudy, clogged.
• Store dried mushrooms in a sealed container, otherwise the flavor will evaporate.
• Do not wash fresh mushrooms before drying - they will not dry well. After cleaning them of dirt, they must be thoroughly wiped with a clean, dry cloth.
• Dried mushrooms are best absorbed when ground in a coffee mill or crushed to make mushroom flour. This flour can be used to cook delicious sauces and soups.
• Dried chanterelles boil better if you add a little baking soda to the water.
• To dried mushrooms become as fresh, hold them for several hours in slightly salted milk.
• Before use, dry mushrooms should be washed well to remove dust and other impurities adhering to their surface during drying.
• Dried mushrooms should be stored at 10–12 °C.
• Damp dry mushrooms should be dried immediately in a moderately heated oven or stove, otherwise they will start to mold and quickly deteriorate.
• Dry mushrooms should not be stored for a long time (for years): their taste deteriorates, they are non-aromatic.
• From 10 kg fresh mushrooms it turns out only 1–1.4 kg of dried product.
• When salting mushrooms, it is good to use horseradish. The leaves and roots of horseradish give them a sharpness, protect from dehydration and any damage.
• When salting russula and valuev, be sure to use dill. Milk mushrooms, mushrooms, whites, volnushki are best salted without fragrant herbs.
• Cherry and oak leaves give the mushrooms fragility and strength, and green twigs of green currant - fragrant.
• The circle and oppression, which are covered with salted mushrooms, must be washed at least once every two weeks.
• Salted mushrooms are recommended to be stored in a refrigerator or in another cool room at temperatures up to 8 ° C, but not lower than 0 ° C, since they become flabby at sub-zero temperatures.
• Mushrooms containing bitter juice (volushki, milk mushrooms, etc.) must first be soaked in cold water, changing it 2-3 times a day for 2-3 days, then salt.
• Moldy mushrooms (salted) should be thoroughly washed in salt water and poured with fresh, stronger brine.
• When marinating butter, be sure to use dill.
• Before pickling, chanterelles and valui should be boiled in salted water for 25 minutes, put in a colander and rinsed. Then put in a saucepan, pour water with vinegar, add salt and boil again.
• Do not cover jars with salted and pickled mushrooms metal lids: this can lead to the development of the causative agent of the disease - botulism.
• If you want to make a salad of salted or pickled mushrooms, drain the brine or marinade and rinse the mushrooms. Cut large hats into even pieces.
• To prevent the mushrooms in the marinade from becoming moldy, pour a little vegetable oil on top.

How many calories are in mushroom soup?

The calorie content of mushroom soup is:

40 - 70 kcal per 100 grams of product

But this figure depends on the method of preparation. The more ingredients such as potatoes, butter or meat are added, the higher the calorie content of mushroom soup becomes.

Proteins, fats and carbohydrates (BJU) of mushroom soup per 100 grams:

Proteins - 1.9

Fats - 2.4

Carbohydrates - 5.7

Recipe? Recipe!

How delicious to cook soup with mushrooms? Here are some recipes:

Soup with mushrooms and homemade noodles:

1 l of broth (meat or chicken) or mushroom broth, 1 small onion, 1 parsley or celery root, 150 g of fresh porcini mushrooms, champignons or umbrella mushrooms, noodles.

For noodles: 160 g flour, 1 teaspoon melted butter, 2-3 tbsp. spoons of water.

Knead flour with other products until formed viscous dough, then roll out in a racing layer on a board and cut into strips. The dough is easier to cut if it is allowed to dry slightly when rolled out. Dip the chopped noodles into boiling salted water and cook until they float to the surface. If you do not want to cook all the noodles at once, then the rest should be dried. In this form, it is well preserved. In a boiling broth, lower the roots and mushrooms cut into strips, cut in half or into four parts, cook until tender. TO ready soup add separately boiled noodles.

Mushroom soup with vegetables:

200 g fresh mushrooms, 2 carrots, 2-3 potatoes, 2 eggs, 1 teaspoon butter, 1 Bay leaf, ground black pepper and salt to taste, parsley.

Clean the mushrooms and cut into slices. Peel the carrots, wash and cut into slices.

Pour 1.5 liters of water into the pan, salt, put prepared mushrooms and carrots, put on fire, bring to a boil and cook for about 20 minutes. Add prepared diced potatoes and bay leaf, bring to a boil and simmer until tender. Then remove from heat, add butter. Fill with eggs, black ground pepper and sprinkle with chopped parsley.

How to cook Mushroom Potato Soup

• Wash mushrooms, peel, cut into slices, fry in a frying pan for sunflower oil.
• Put the fried mushrooms in a saucepan, pour boiling water, cook for 25-30 minutes.
• Peel potatoes, cut into cubes.
• Grate the carrots coarse grater, finely chop the onion.
• Put all the vegetables to the mushrooms and cook for 30 minutes.
• Salt, add pepper, bay leaf, herbs and sour cream.

Soup can be cooked from any mushrooms, porcini and chanterelles are better, and you can also use champignons.

Bon appetit! Ingredients of the recipe "Mushroom Soup with Potatoes":

• Mushrooms (different) - 500 gr.
• Potatoes - 600 gr.
• Carrots - 150 gr.
• Onion - 100 gr.
• Sunflower oil - 40 gr.
• Bay leaf - 2 pcs.
• Water - 2 liters.

Nutritional value of the dish "Mushroom soup with potatoes" (per 100 grams):

Calories: 31.9 kcal.

Proteins: 1 gr.

Fats: 1.5 gr.

Carbohydrates: 3.6 gr.

Servings: 10 First courses Lunch Dinner Child Vegetarian Fasting Stove 30-60 minutes Calories: Why do you need to know your daily calorie intake?

Of course, if you are in great shape and eat right, then you don’t need to know about it. If you can’t manage to get rid of a couple of extra pounds in any way, even though you are on a diet, it is imperative to know the number of calories eaten per day. Indeed, even with an insufficient amount of them, the body will not be able to spend your accumulated kilograms, fearing that “hungry” days will come soon.

For example, a girl, based on her age and activity, needs an average of 1600-2200 calories per day. In this case, food should include fats, proteins and carbohydrates in the ratio - 15%, 25% and 60%.

According to the table, you can choose your favorite dishes that will be tasty and give good saturation. The table shows not only the calorie content of the finished dish, but also the content of proteins, fats and carbohydrates. All data are given per 100 grams of product.

The calorie content of any salad depends on the constituent ingredients. Pay attention to the dishes that include healthy foods- Vegetables, lean meats, eggs, low-fat cheeses. In addition to the fact that a serving of such a salad contains a small number of calories, your body will receive many vitamins and nutrients.

Salad name Calories

Tomato, cucumber and pepper salad	22,3	1	0,8	4,9
Tomato and cucumber salad with sour cream	58	1,2	4,6	3,1
Tomato and cucumber salad with vegetable oil	89,6	0,8	7,6	4,8
Tomato and cucumber salad with mayonnaise	144,5	0,8	15,4	4,9
Radish with sour cream	70,1	1,9	5	6,6
Tomatoes with garlic	70,8	3,8	1,8	10,2
Fresh cabbage salad with apples	33,2	1,4	0,1	6,2
Sauerkraut	27,4	1,7	0,1	5,4
Salad from sauerkraut and beets	40,6	1,8	0,1	8,2
Vinaigrette vegetable	76,5	1,6	4,8	6,7
Vinaigrette with herring	119,6	4,6	6,8	10,4
Beet salad with prunes, nuts and garlic	280,9	7,6	15,2	30,9
Salad with crab sticks and corn	102,1	4,9	2,7	9,7
Greek salad	188,4	4,1	17,4	4,2
Salad Olivier with sausage	197,8	5,5	16,5	7,8
Herring under a Fur Coat	208,1	8,2	17,9	4,1
Salad Tenderness	213,5	5,9	8,8	30,2
Salad Kremlin	250,8	5,9	21,8	8,4
Mimosa salad	292,1	6,6	27,8	4,6
Caesar salad	301,2	14,9	16,8	25,9
Salad Capital	323,8	15,6	25,8	4,6

It can be seen from the table that the most low calorie in salads made from fresh vegetables and sauerkraut, and the highest - at holiday salads seasoned with mayonnaise. Even Caesar salad, which many mistakenly consider dietary, contains about 300 calories!

Remember that the table does not indicate the exact number of calories, since this indicator depends on what you dress the salad with and how much. For example, mayonnaises and sauces, especially high fat, can turn useful lightweight salad in a very fatty and high-calorie.

Mayonnaise is best replaced with unsweetened yogurt, which has only 15 calories per tablespoon and less than one gram of fat. As for the usefulness of the incoming ingredients, for example, eggs and meat are good source protein, vegetables contain vitamins and fiber. While the dishes different varieties sausages and smoked meats contain salt, preservatives and a lot of fat.

Name of the soup Calories
kcal per 100 gProteins, gFats, carbohydrates, g

vegetable broth	12			2,3
chicken broth	21	2,4	1,1
Beef broth	26	3,7	1,3
Pork broth	29	3,2	1,5
Bean soup	66,1	1,8	4,6	4,4
Pumpkin puree soup	49,2	1,2	2,5	4,8
Rassolnik with pearl barley in meat broth	61,4	2,5	2,3	8,1
Pea soup	54	2,3	2,8	5,4
Mushroom soup with potatoes	72,7	0,8	6,1	4,6
Mushroom cream soup	83,5	1,5	7,2	4,4
Chicken noodle soup (vermicelli)	68,1	3,1	2,1	3,7
Chicken soup with potatoes	49,2	2,7	1,1	3,2
Soup with meatballs	114,2	5,7	9,1	5,9
canned fish soup	52,3	2,4	3,4	3,3
Solyanka meat team	167,8	12,1	10,4	3,9
Lean vegetable borscht	34,3	1,4	1,3	4,4
Vegetable borscht with fried	60,8	1,4	4,4	4,4
Borscht with chicken	128	7,5	10,2	4,4
Borscht with beef	131,6	8,5	9,3	4,4
Borscht with pork	133,8	8,3	9,7	4,4
Lean fresh cabbage soup	32,9	1,1	1,8	3,8
Sauerkraut soup	29,7	1,1	1,8	3,4
Shchi with chicken	102,5	7,2	13,1	3,8
Shchi with beef	104,9	9,3	10,2	3,8
Shchi with pork	106,2	9	10,6	3,8

The same can be said about the calorie content of the soup. Any dish directly depends on the products that are included in it. It is also important on what broth the soup was prepared - from lean beef, fatty pork or from diet chicken. The table shows that the broth contains a minimum number of calories, but with the addition of cereals, pasta, frying in oil, the calorie content increases significantly.

At the same time, even low calorie soup gives good saturation, so first courses are often included in many diets. These dishes include mushroom, chicken, as well as trendy vegetable puree soup, of course, without frying.

Lunch should be the most satisfying of all meals for the day, but moderately high in calories. To the category of "fattest and high-calorie meals”, indicated in the table, are fried cutlets pork, breaded chicken and fish, McDonald's fast food.

Name of the dish Calories
kcal per 100 gProteins, gFats, carbohydrates, g

Beef Goulash	156,7	14,7	10,6	3,1
Pork goulash	237,3	13,9	16,6	3,2
Steamed chicken cutlets	127,5	14,9	5,2	2,7
Fried chicken cutlets	177,6	14,8	8,1	2,8
Steamed turkey cutlets	138,9	15	6,7	2,7
Steamed fish cutlets	86,8	14,6	1,6	2,9
Fried fish cutlets	142,3	14,5	5,9	2,9
Steamed beef cutlets	128,6	16,1	6,2	2,7
Steamed pork cutlets	203,3	15,2	10,9	3,1
chicken chop	187,2	17,6	8,9	5,4
Pork chop	249,1	19,2	15,9	1,4
Grilled or oven baked chicken	179,8	18,3	8,3
Pork stew or steamed	256,5	13,8	18,1	3,4
Beef stew	178,9	14,7	12,4	3,2
Cabbage rolls with minced meat and rice	222,4	7,1	14,6	12,9
stuffed peppers	179,8	6,9	11,1	10,1
Liver stewed in sour cream	151,1	16,2	6,8	5,6
Liver fried with onions	188,1	16,1	9,9	5,9
Pollock fried in batter	194,8	16,2	10,8	6,3
Fried cod	122,3	16,3	5,3	0,3
Salmon for a couple	195,1	18,8	13,2
Pink salmon baked	138,3	19,5	6,2
Meatballs (hedgehogs) with rice	217,1	14,3	11,6	11,2
Meat in French	243,4	14	18,6	2,1
Pilaf with chicken	222,1	11,9	9,8	18,7
Pilaf with pork	265,4	13,2	12,6	17,3
Pilaf with beef	218,8	13,4	9,1	18,9
Cabbage stew with meat	143,7	11,1	5,6	10,5
Fried potatoes with mushrooms	122,4	2,6	7,3	12,9
Potato dumplings	178,1	3,9	4,5	32,3
Vareniki with cottage cheese	191,3	9,4	5,3	28,8
Vareniki with cabbage	142,2	3,6	4,1	23,1
Homemade dumplings	271,2	12,1	11,6	28,4
Hamburger	295	12,2	14,1	24,5
California rolls	176	7,1	8,9	17,2
Rolls Philadelphia	142,2	9,1	6,9	12,9

When calculating the calorie content of ready-made meals, do not forget that meat, fish and seafood contain water (especially frozen), which increases the volume of food. During heat treatment, the meat loses from 15 to 40% of its original weight. Weight loss depends on time and type heat treatment. As for the ratio of fats and proteins in boiled and raw meat, it also does not remain unchanged.

IN fried meat fat content rises significantly.

There are a lot of calories in cereals, even when compared with potatoes or pasta, but there are more benefits from the first course. Any kind of cereal is a source of B vitamins and trace elements. Eat porridge for breakfast, then calories will not harm your figure, but will benefit the body. The table shows the calorie content of cereals cooked in water and milk, without added sugar, as well as ready-made side dishes from cereals.

Name of cereal/porridgeCalorie content
kcal per 100 gProteins, gFats, carbohydrates, g

Buckwheat porridge on the water	111,3	4,9	1,2	21,5
Buckwheat porridge with milk	209,4	10,2	5,8	28,8
Oatmeal on the water (Hercules)	95,7	3,1	1,4	16,7
Oatmeal with milk	194,5	8,9	6,1	24,6
Semolina porridge with milk	223,1	10,1	5,4	32,6
Millet porridge on the water	116,7	3,6	1,4	23,2
Corn porridge on the water	109,5	2,9	0,4	24,9
Rice porridge with milk	214,1	8,2	5,1	31,2
Pea porridge on the water	80,1	6,1	0,1	12,9
Barley porridge on the water	79,8	2,6	0,3	15,6
Millet porridge with pumpkin in milk	174,1	8,3	7,1	24,9
Barley boiled	118,3	3,4	0,5	23,6
Rice boiled	116,1	2,3	0,5	24,8
boiled beans	122,6	7,8	0,6	21,4
Green beans (asparagus) boiled	22,1	2,2	0,1	2,5
boiled potatoes	83,4	2,3	0,1	16,9
Fried potato	198,7	2,3	9,9	23,6
Jacket boiled potatoes	78,8	2,3	0,1	15,1
Mashed potatoes in water	83,1	2,2	0,1	15,8
Milk mashed potatoes	132,2	5,1	2,4	19,9
Boiled pasta (spaghetti, noodles)	113,5	3,6	0,4	23,4
Stewed cabbage	98,8	2,4	5,8	9,7

The file of the calorie table of ready meals can be downloaded for free at the link - https://yadi.sk/i/0P6o8_komKuwm.

Remember that 10 grams of butter added to a bowl of porridge doubles the calorie content!

It should be understood that in the table all data on the caloric content and nutritional value of ready meals are relative. The bottom line is that the content of carbohydrates, fats and proteins in any product depends on various factors: on its variety, recipe features, and technological processing.

Sources

• https://skinnybitch.online/retsepty/pervye-blyuda/sup-pyure-iz-shampinonov.html
• http://prokalorijnost.ru/kalorijnost-gribnogo-supa
• http://www.calorizator.ru/recipe/1030
• https://differed.ru/health/food/tablica-kaloriynosti-gotovyh-blyud

Mushroom soups have an amazing taste and aroma, and besides that, they are very useful and simply indispensable for those who want to lose weight. overweight. The calorie content of this soup is very low, but the feeling of satiety comes for a long time.

benefits of mushroom soup

Mushroom soup contains many useful micro and macro elements, as well as vitamins. Of particular note, mushrooms contain about 18 amino acids, which can improve your memory, increase mental activity and prevent the development of atherosclerosis.

Mushroom soup contains B vitamins necessary for the body, which are responsible for the normal functioning of the entire nervous system. And it will be useful for the fair sex to know that these vitamins help our skin, hair and nails to be healthy.

It is also worth mentioning that in addition to group B, mushrooms contain vitamin PP, which is involved in the processes of blood formation and strengthens the walls of blood vessels.

Mushroom soup is also rich in trace elements such as iodine, potassium, phosphorus, zinc, manganese, calcium and copper, which normalize metabolic processes and help the body cope with viruses.

mushroom soup calories

Most often, champignons are used to make mushroom soup. For a dish, they are suitable in any form: fresh, frozen, canned. The number of calories in finished product can range from 20 to 200 per 100 grams. How many calories your meal contains will depend on what you choose to add to it. Soup is most often made:

With the addition of cream, (about 150 kcal);

With the addition of cheese (about 50 kcal, depending on the type of cheese);

On chicken broth(about 15 kcal if breast without skin is taken for broth).

mushroom soup recipe

For cooking, you need to take mushrooms (choose according to your taste), potatoes, onions and carrots. Put a pot of water on the fire and wait until it boils, then add potatoes and mushrooms, after a while (when the water starts to boil again), add onions and carrots fried in oil.

If you want to reduce the calorie content of your soup, then you can not fry the onions and carrots, throw them into boiling water, it will be no less tasty. Then add salt and seasonings to taste. Your low-calorie soup is ready.

cream soup

If you want to diversify your menu, then you can cook a cream soup with cream, which is perfect for a family dinner.

For cooking you will need: champignons, onions, flour, cream, butter, chicken broth.

First, fry the onion and mushrooms in a pan over low heat. Add salt and spices to your taste. Transfer the roast to a blender bowl and add a third of the prepared broth there. Grind everything to a creamy consistency.

After that, melt the butter in a saucepan and add 3 tablespoons of flour (tablespoons) to it and fry, add the mass of mushrooms and the broth that you have left.

Cook over low heat for 10-15 minutes, as soon as the mass boils, add cream and let it boil again.

Cream soup is ready to eat. Very often it is served with crackers and sprinkled with chopped herbs.

Mushrooms really have a very low calorie content and have a large amount of nutrients. However, this will not be enough to lose weight. In order for there to be shifts, it is necessary to completely switch to proper nutrition and go in for sports, especially now it is difficult not to find the kind of sport that you like.

Also, do not forget about cosmetics and procedures, only everything in the complex will allow you to achieve the desired, and most importantly - a long-term result.

Video on the topic of the article

Sep-10-2017

About mushrooms:

Mushrooms are called "forest vegetables", which are now an industrial crop. And our forests generously supply us with these delicious products that contain a large amount of nutrients: complexes of vitamins and minerals, proteins, fats, etc. The special flavoring and aromatic substances contained in mushrooms develop appetite and promote food absorption. If we consider the nutritional value of mushrooms, then in terms of protein content, it is twice as high as that of beef.

It is best to collect mushrooms in a rigid wicker basket that is well ventilated.

Beware of poisonous mushrooms! Do not take too old, flabby edible mushrooms: they can also be poisoned. The cap of a mushroom is much more valuable than its legs.

To the hostess in a notebook:

• Do not leave fresh mushrooms for a long time: substances dangerous to health and even life appear in them. Sort them out right away and start cooking.
• If fresh mushrooms are immediately placed in salted water, they will not turn black.
• If fresh mushrooms are poured over with salted boiling water, they will not deteriorate during the day.
• So that fresh mushrooms do not deteriorate, you need to put them in a sieve, colander or enamel pan and, without covering the lid, put in the refrigerator or a dark cool place, but not more than 1 day.
• So that the mushrooms do not turn black during cleaning, they should be placed in a pot of cold water, to which a little vinegar has been added.
• Aspen mushrooms are not recommended to be boiled together with boletus mushrooms, which cook faster.
• Butterflies should not be boiled with boletus and boletus, as they give the butterflies a dark color.
• It is better to separate large mushrooms from small ones during cooking, as small ones cook faster.
• Separate the legs from the caps and cook separately, as the legs take longer to cook.
• Each batch of mushrooms must be boiled in clean water.
• So that the boletus in the soup does not turn black, rinse them in water with vinegar or citric acid.
• Raw mushrooms float, cooked mushrooms sink to the bottom.
• When cooking champignons, you can not use vinegar - mushrooms lose their natural aroma and taste from it.
• Before cooking, boletus and boletus mushrooms should be poured over with boiling water, soaked in this water for 10 minutes, then rinsed with cold water.
• Not all parts of the mushroom are equally nutritious. Hats have less mushroom fiber, so they are better digested. But in old mushrooms, you need to cut off the tubular layer from the cap, where spores form.
• Large, but strong porcini mushrooms, boletus, boletus are best dried. It is not worth marinating them: when cooking, the caps boil soft, break up into separate threads, the marinade becomes cloudy, clogged.
• Store dried mushrooms in a sealed container, otherwise the flavor will evaporate.
• Do not wash fresh mushrooms before drying - they will not dry well. After cleaning them of dirt, they must be thoroughly wiped with a clean, dry cloth.
• Dried mushrooms are best absorbed when ground in a coffee grinder or pounded to make mushroom flour. From such flour you can cook delicious sauces and soups.
• Dried chanterelles boil better if you add a little baking soda to the water.
• To make dried mushrooms look fresh, hold them for several hours in slightly salted milk.
• Before use, dry mushrooms should be washed well to remove dust and other impurities adhering to their surface during drying.
• Dried mushrooms should be stored at 10–12 °C.
• Damp dry mushrooms should be dried immediately in a moderately heated oven or stove, otherwise they will start to mold and quickly deteriorate.
• Dry mushrooms should not be stored for a long time (for years): their taste deteriorates, they are non-aromatic.
• From 10 kg of fresh mushrooms, only 1–1.4 kg of dried product is obtained.
• When salting mushrooms, it is good to use horseradish. The leaves and roots of horseradish give them a sharpness, protect from dehydration and any damage.
• When salting russula and valuev, be sure to use dill. Milk mushrooms, mushrooms, whites, volnushki are best salted without fragrant herbs.
• Cherry and oak leaves give the mushrooms fragility and strength, and green twigs of green currant - fragrant.
• The circle and oppression, which are covered with salted mushrooms, must be washed at least once every two weeks.
• Salted mushrooms are recommended to be stored in a refrigerator or in another cool room at temperatures up to 8 ° C, but not lower than 0 ° C, since they become flabby at sub-zero temperatures.
• Mushrooms containing bitter juice (volushki, milk mushrooms, etc.) must first be soaked in cold water, changing it 2-3 times a day for 2-3 days, then salt.
• Moldy mushrooms (salted) should be thoroughly washed in salt water and poured with fresh, stronger brine.
• When marinating butter, be sure to use dill.
• Before pickling, chanterelles and valui should be boiled in salted water for 25 minutes, put in a colander and rinsed. Then put in a saucepan, pour water with vinegar, add salt and boil again.
• Do not cover jars with salted and pickled mushrooms with metal lids: this can lead to the development of the causative agent of the disease - botulism.
• If you want to make a salad of salted or pickled mushrooms, drain the brine or marinade and rinse the mushrooms. Cut large hats into even pieces.
• To prevent the mushrooms in the marinade from becoming moldy, pour a little vegetable oil on top.

How many calories are in mushroom soup?

The calorie content of mushroom soup is:

40 - 70 kcal per 100 grams of product

But this figure depends on the method of preparation. The more ingredients such as potatoes, butter or meat are added, the higher the calorie content of mushroom soup becomes.

Proteins, fats and carbohydrates (BJU) of mushroom soup per 100 grams:

Proteins - 1.9

Fats - 2.4

Carbohydrates - 5.7

Recipe? Recipe!

How delicious to cook soup with mushrooms? Here are some recipes:

Soup with mushrooms and homemade noodles:

1 l of broth (meat or chicken) or mushroom broth, 1 small onion, 1 parsley or celery root, 150 g of fresh porcini mushrooms, champignons or umbrella mushrooms, noodles.

For noodles: 160 g flour, 1 teaspoon melted butter, 2-3 tbsp. spoons of water.

Knead the flour with other products until a viscous dough is formed, then roll it out on a board in a racing layer and cut into strips. The dough is easier to cut if it is allowed to dry slightly when rolled out. Dip the chopped noodles into boiling salted water and cook until they float to the surface. If you do not want to cook all the noodles at once, then the rest should be dried. In this form, it is well preserved. In a boiling broth, lower the roots and mushrooms cut into strips, cut in half or into four parts, cook until tender. Add separately boiled noodles to the finished soup.

Mushroom soup with vegetables:

200 g of fresh mushrooms, 2 carrots, 2-3 potatoes, 2 eggs, 1 teaspoon of butter, 1 bay leaf, ground black pepper and salt to taste, parsley.

Clean the mushrooms and cut into slices. Peel the carrots, wash and cut into slices.

Pour 1.5 liters of water into the pan, salt, put prepared mushrooms and carrots, put on fire, bring to a boil and cook for about 20 minutes. Add prepared diced potatoes and bay leaf, bring to a boil and simmer until tender. Then remove from heat, add butter. Season with eggs, ground black pepper and sprinkle with chopped parsley.

Soup with mushrooms and fried meat:

350–400 g soft beef, 1 tbsp. a spoonful of fat or butter, celery or parsley, 8-10 potatoes, 200 g fresh or 30 g dried mushrooms, 2 small pickled cucumbers, salt, pepper, herbs, (sour cream).

Cut the meat across the grain into 4-5 pieces, beat off and lightly fry on both sides. Then lower it into a cooking pot, pour 1 liter of boiling water and the liquid formed in the pan when frying the meat. When the meat becomes semi-soft, put the potatoes and cook until fully prepared. 10 minutes before the end of cooking, add chopped pickle, prepared and sliced ​​​​boiled mushrooms and seasonings, continue to cook.

Serve soup on the table transparent or with sour cream. Sprinkle with herbs on top.

Mushrooms are loved great taste and aroma. People call them forest meat. It is worth noting that in many countries of the world, mushrooms are the staple food for preparing the most delicious dishes. It is important to know that in traditional medicine, a number of these products are used as medicine. Many people like to pick mushrooms in the forest themselves. It's quite a fun activity. However, picking mushrooms requires deep knowledge.

When picking mushrooms, it is impossible to make mistakes, in the worst case, poisonous ones can be caught. The requirements for these living elements are quite different. And of course, every hostess has her favorite and the only recipe cooking a certain dish. We will talk in our article about mushroom soups. After all, many are interested in how many calories are in mushroom soup.

A huge supply of proteins is the first advantage of the ingredients. They contain as much calcium and phosphorus as fresh fish. The main thing is that a low-calorie product per hundred grams is only thirty-four kcal, of which 3.7 proteins, 1.7 fats and 1.1 carbohydrates. Even eaten in a small amount They induce a feeling of satiety. On the menu at unloading diets, many experts include this product in the diet for weight loss.

Mushrooms contain eighteen amino acids that prevent the development of atherosclerosis, as well as trace elements (zinc, phosphorus, iodine) reduce the risk of developing cardiovascular disease. B-gluucals, which strengthen immune system. Mushroom chitin removes toxins from the body and vitamins, in turn, nourish the body. But mushrooms have one drawback, they all absorb heavy metals and other toxic substances. Therefore, they must be prepared very carefully and correctly. And children under seven years of age are not recommended to eat mushroom dishes, because children's body unable to digest proteins, which are contained in large quantities.

Mushroom soups are especially useful, safe and tasty. Usually, for those who carefully monitor their figure, it is important to know how many calories are in mushroom soup with potatoes. It should not be forgotten that the saturation of the soup depends on the amount of added ingredients. Accordingly, the less we add additional products the lower the calorie content. That is, one hundred grams this dish, calorie content is forty-two kcal. Now, we already know exactly how many calories are in potato soup. Therefore, you can easily balance your diet.

Soup puree is gaining special popularity in our time. Many will be interested in the significant question, how many calories are in mushroom soup puree. Unusual dish contains fifty-five kcal per hundred grams of product. It prepares easily and quickly. The soup may look rather modest, but it turns out to be very tasty.

As we have already noted, soup from these products can be prepared with different ways. For those who are on a strict diet to maintain their weight, it will be interesting to know how many calories are in mushroom soup with water. This soup is the lowest calorie and, accordingly, contains only thirty-seven kcal.

Everyone who loves to eat mushrooms will appreciate it when they find out how many calories are in mushroom soup with vermicelli. It is worth emphasizing that the calorie content is ninety-five kcal per hundred grams, but if you add vermicelli from higher grades wheat, then the calorie content will decrease significantly. Vermicelli can be replaced with pearl barley and, accordingly, cook a low-calorie, warming, nutritious dinner. But if you think about how many calories are in mushroom barley soup, you can be horrified (ninety-five kcal). This combination is not suitable for those who want to lose weight.

Many of our compatriots like to cook mushroom soup with chicken broth. Of course, no one cares how many calories are in mushroom soup with chicken broth. However, it is worth noting that the average calorie content is fifty-five kcal. To lower this figure, it is necessary to drain the original broth water, and then add vegetables and other ingredients.

After learning about the benefits of champignon mushrooms, it is worth knowing in detail how many calories are in champignon mushroom soup. If you refrain from frying in oil and cook with water, you will get a very low-calorie dietary soup with a content of thirty-five kcal. When wondering how many calories are in mushroom soup, one should not strive and lower the calorie coefficient to zero. It is important to follow a diet without harming your health.

Mushroom dishes are distinguished by a special aroma, incomparable taste. An ingredient brought from the forest is good for the stomach, circulatory and nervous system. It saturates the body with vitamins, proteins, trace elements, amino acids. Excellent taste characteristics mushroom soup is different, calorie content allows you to include it in various diets. However, the latter indicator largely depends on what ingredients the dish consists of, how it was prepared.

Honey mushrooms, volnushki, boletus, mushrooms, and other mushrooms contain a lot of water. How many calories will be in the soup, broth or julienne depends on how the mushrooms are processed. fresh product, just brought from the forest, contains 100 gr. 25 kcal, fried - about 180 kcal, dried - 210 k / calories.

How many calories are contained in a particular soup, borscht or broth also depends on the variety of mushrooms.

If taken based on 100 gr. product, the following indicators (kcal) will be obtained:

• Aspen mushrooms - 32.
• White mushrooms - 25.
• Boletus - 31.
• Oil - 9.
• Chanterelles - 20.
• Russula and champignons - 15.
• Honey mushrooms - 22.
• Waves - 22.

The calorie content of soup, julienne or broth also depends on other ingredients:

• If mushrooms are fried in sunflower oil, their calorie content will increase to 230-255 kcal.
• If you cook the first dish for mushroom broth with the addition of carrots, potatoes, greens, its calorie content will be lower than that of its analogue with chicken or other meat.
• Cream soup will be much more nutritious than the first course in milk.
• Cereals, rice, buckwheat, barley, add diet food extra calories.
• If you need to reduce the calories of a dish, you should cook it from pickled mushrooms. In this case, the indicator is based on 100 gr. is only 24-25 kcal.

Marinated mushrooms - great option for those who adhere low calorie diet. You can cook soup from champignons, chanterelles, soup puree or cream, where pickled mushrooms, boletus, volnushki are added.

What is the calorie content of the first courses?

The number of kcal per 100 gr. the first course, which includes mushrooms, can be seen in the following table:

Features of cooking mushroom soups

To prepare fragrant and tasty soup you can use fresh, dried, pickled mushrooms. For this, honey mushrooms, boletus, boletus or volnushki are suitable. Great meals are obtained with the addition of chanterelles, porcini mushrooms or champignons. To get the most out of a delicious dish, you should know the following nuances:

diversify taste palette soup can added to it fresh herbs parsley, dill and other herbs.
Mushrooms for soup are cut into strips or slices; it is unacceptable to chop or grate them.

To fully reveal taste features mushrooms, you can lightly fry them in vegetable oil before boiling.
An excellent addition to ready meal will become garlic croutons and sour cream, which are served separately.

How to cook julienne?

French is prepared simply, it can be served both for everyday and for festive table. It is quite high in calories due to the use sour cream sauce, which should be considered for those who follow a low-calorie diet. Any mushrooms are suitable for julienne: dried, pickled, canned and frozen. You can use mushrooms, boletus, volushki, cook with the addition of chanterelles, boletus or champignons.

To get a delicious fragrant julienne, you should know the following nuances:

• Before cooking, it is enough to rinse frozen mushrooms with running water, canned mushrooms - put in a colander, dried ones - soak in boiling water, squeeze out after swelling.
• If the julienne is prepared from fresh mushrooms, they must be washed and peeled.
• If the dish is cooked in chicken broth, you should choose for this fillet, parts of the legs or thighs of the bird. The meat should be peeled on the skin, cut into thin strips.
• Properly cooked julienne must be seasoned with sauce. The best options are sour cream and bechamel. The first is made from mayonnaise or sour cream thickened with an egg. To prepare the second, flour is first fried until golden brown, then milk or butter is added.

It is worth remembering that if you cook a dish with chicken, butter sauce, sour cream or mayonnaise, this will add calories to it.

The subtleties of cooking puree soups with mushrooms

Shredded vegetable soup or puree soup is a great option for family dinner And festive feast. He is loved by Italian, French and Greek cuisine. Low-calorie puree soup can be prepared with mushroom broth. For these purposes, honey mushrooms, aspen mushrooms, waves, tasty dish obtained from chanterelles, boletus and champignons.

To make the soup puree delicious, you should know the following subtleties:

• A special aroma, taste features are given to the dish by garlic bread, added before serving.
• If the puree soup is thick, you can thin it a little by adding more broth.
• Before serving, the dish is seasoned with lezon or butter, but after that it is not recommended to boil it.
• To make the lezon tender, first beat the egg yolks, then add a little milk in a thin stream. The mixture is placed on water bath, then add the butter, without bringing the mixture to a boil.

To make the puree soup dietary, it is cooked on mushroom broth. More hearty options cooked with chicken or beef.

How to cook a delicious mushroom cream soup?

Cream soup - gourmet dish, which came to the Russian table from Europe. Cooked in mushroom broth, it will diet lung. If you add fish, cook cream soup with chicken, it will turn out to be high-calorie and satisfying.

Features of an amazing dish:

• To prepare cream soup, you can use volnushki, boletus, mushrooms. Dishes where champignons and chanterelles are added have a special taste.
• Finnish chefs offer original recipes. To make cream soup, they use Rye bread and salmon slices.
• American cuisine is famous for the fact that here the pulp of shellfish is added to cream soup.
• The French prepare cream soup with cream and pumpkin, the Italians with parmesan and spinach.

Making delicious cream soup at home is easy. It is enough to have a blender in which the ingredients at hand are ground to a paste-like state.

First courses with the addition of mushrooms are a great option for everyday life. The gifts of the forest have nutritional value, while low in calories, ideal for those who are on a diet.