Pamper yourself with aromatic mushroom dishes all year round and do not wait for the autumn to please us with a great harvest. Champignons today can be bought everywhere in any weather. Below, let's look at some interesting variations of an excellent soup.
Mushroom soup with potatoes
Ingredients:
- champignons - 275 g;
- pearl barley - 125 g;
- bulb - 1 piece;
- potatoes are not large - 5 pcs .;
- sweet pepper - 3 peas;
- salt, greens, laurel, black pepper.
Preparation
First rinse the pearl barley, pour it with a glass of boiling water and leave it steamed for a couple of hours. In a saucepan, heat 2 liters of water, send mushrooms into it and bring to a boil. Foam take off, add decoction peas and laurushka to the broth. Cook about a quarter of an hour, and get them with a noise. Now, in a mushroom broth send steamed pearl barley and cook it for half an hour. Chop onion, fry in vegetable oil, transfer it into a bowl, and in the same frying pan send the boiled and chopped mushrooms. Fry them, stirring for 10 minutes. Then return the onion, salt, pepper and mix. Potatoes cut into cubes, send together with mushrooms and onions in a pan with pearl barley, and cook for half an hour. Minutes for 15 before the soup is ready to salt to taste. In the finished dish, add shredded herbs, and then let the soup be infused for another quarter of an hour, covered with a lid.
Mushroom cream soup with champignons and cream
Ingredients:
- vegetable broth or light chicken (not fatty) - 2 liters;
- potato is boiled - 175 g;
- champignons - 165 g;
- cream - 85 ml;
- bulb is not large - 1 pc .;
- Lenten oil - 25 ml;
- salt, pepper, greens, laurel.
Preparation
Bring the broth to a boil and add the peeled and diced potatoes. In a frying pan fry large chopped mushrooms with onions.
In a saucepan with potatoes, send the mushroom fry, salt, season to taste and cook on low heat for a couple of minutes. Remove the dishes from the heat and pour the soup with a blender. Gently enter cream in cream puree, stirring constantly the soup, drop the shredded greens. Cook for another 2-3 minutes, and remove from heat.
Such a soup is best served with garlic toasts that can be made in advance by frying small pieces of white bread in oil with chopped garlic.
Mushroom soup with champignons with melted cheese
Ingredients:
- processed cheese (quality, not a "cheese product") - 2 pcs .;
- champignons - 750 g;
- potatoes boiled - 3 pcs .;
- onion - 2 pieces;
- greens, spices, lean oil.
Preparation
First, the potatoes must be peeled and cut into small pieces. Fused cheese chips to a large grater, put into a saucepan and pour warm water. Place the dishes on a low heat and heat until the cheese is blooming. Then add the potatoes and cook until ready.
In the meantime, chop the onion and mushrooms finely and fry until golden in a preheated vegetable oil. Cook the roast in a saucepan with a soup and try everything with a blender until smooth. Now salt the dish and put on a fire, bring to a boil and immediately pour into plates, at will, seasoning with chopped greens and crispy croutons.
Chicken soup with champignons in a multivark
Ingredients:
- champignons - 475 g;
- carrots - 45 g;
- boiled chicken breast - 1 piece;
- onion - 55 g;
- potatoes boiled - 3 pcs .;
- tomato ripe with dense flesh - 2 pcs .;
- lean oil;
- spices, sour cream, fresh herbs.
Preparation
Bulb, carrots and mushrooms cut into cubes and fry for about 10 minutes in oil, determining the mode of the multiquark "Baking". Then, add butter to the bowl, pour in the chicken broth, add the chicken, add salt and turn on the "Quenching" or "Soup" mode for 50 minutes. Half an hour later, chop the cut potatoes into the soup. For 5 minutes before the dispatch, send the peeled and cut into small slices tomato. At the end of the multivark work, let the soup brew for another 15 minutes. Before serving, sprinkle the dish with herbs and season with sour cream if desired.