Champignons - not just tasty mushrooms, but also healthy. In addition, they are the safest, so they can even be eaten raw. But only if you bought really fresh and high-quality mushrooms. Mushrooms can be cooked, fried, pickled, stuffed and even made of kebab. But now let's talk about the soups that are obtained with these mushrooms are very tasty and nutritious.
Ingredients and their preparation
Good champignons must be white or beige, with a light film between the leg and the hat, which should not be damaged. Only dense and resilient mushrooms, in which after pressing on the hat there are no dents, are suitable for cooking. And fresh, high-quality champignons from spoiled ones are distinguished by their very pleasant aroma.
If the mushrooms are flabby, and the film between the hat and the leg is dark, they should never be eaten, because they can be poisonous.
Mushroom Soup Recipes
Champignon soup itself is very aromatic and nutritious, and the creamy taste makes it simply unique. Using simple recipes in a fairly short time, you can cook a tasty and healthy dish that will be appreciated by both adults and children.
A soup that will drive you crazy
4 40 minutes
sunflower oil
2 tbsp. l
dry bay leaf
1 piece
black pepper (ground)
taste
white bread for toast
200 g
Nutritional value per 100 g:
Pour sunflower oil into the stewpan. Finely chop the onion and fry it until golden brown. Add the carrots grated on a coarse grater and stew it for about 2 minutes.
Cut the potatoes into cubes and toss in the stewpan. Let it fry a little in oil, then pour water into vegetables. Add bay leaf and cook the entire contents of the stewpan until cooked, about 20 minutes.
Wash and dry fresh champignons, cut them into small cubes. Fry them in a skillet in sunflower oil until the water evaporates completely, about 5-7 minutes. Salt, pepper, mix thoroughly so that the mushrooms do not burn.
Remove bay leaf from boiled vegetables and mash with a blender. Add the fried mushrooms and mix them with the soup.
Add cream, salt, bring to a boil and remove from heat. Cut white bread into cubes and dry them in a frying pan with or without butter. Pour the soup on plates, put croutons of bread on top and sprinkle with finely chopped greens.
Pour sunflower oil into the stewpan. Finely chop the onion and fry it until golden brown. Add the carrots grated on a coarse grater and stew it for about 2 minutes.
Cut the potatoes into cubes and toss in the stewpan. Let it fry a little in oil, then pour water into vegetables. Add bay leaf and cook the entire contents of the stewpan until cooked, about 20 minutes.
Wash and dry fresh champignons, cut them into small cubes. Fry them in a skillet in sunflower oil until the water evaporates completely, about 5-7 minutes. Salt, pepper, mix thoroughly so that the mushrooms do not burn.
Remove bay leaf from boiled vegetables and mash with a blender. Add the fried mushrooms and mix them with the soup.
Add cream, salt, bring to a boil and remove from heat. Cut white bread into cubes and dry them in a frying pan with or without butter. Pour the soup on plates, put croutons of bread on top and sprinkle with finely chopped greens.Video recipe
Important!Mushrooms can not be stored for a long time, because over time a substance harmful to health accumulates in them — choline.
Cream of mushroom champignon soup
4 servings40 minutes
freshly ground black pepper
taste
sunflower oil
2 tbsp. l
Nutritional value per 100 g:
- Cut the potatoes into cubes, fill with water and set to cook.
- At this time, heat the pan, pour sunflower oil on it and fry the onion until it is a beautiful golden color.
- Rub carrots on a coarse grater and simmer for 5 minutes.
- Add finely chopped champignons and simmer until liquid evaporates.
- Transfer the fried mushrooms and vegetables into the pot pan and boil for 5 minutes.
- Add cheese. It must be melted in a boiling broth until dissolved and distributed throughout the soup.
- Salt, mash the black pepper [/ url] and pepper, crush the garlic and toss in the soup.
- Cook the soup a couple more minutes, and then remove from heat.
- Make croutons of white bread, diced.
- Serve soup with croutons and fresh herbs.
Video recipe
Cheese soup with mushrooms
4 servings40 minutes
vegetable oil
2 tbsp. l
Nutritional value per 100 g:
Boil diced potatoes in water or broth.
Fry the mushrooms in a pan until the liquid evaporates, add the onion, diced, and the grated carrots. Bring to readiness, add the frying, salt and spices.
Throw cheese into the mushroom broth and mix until dissolved. Boil for a couple of minutes, and then remove from heat. Roast the bread and serve the soup with it and with fresh herbs.
Boil diced potatoes in water or broth.
Fry the mushrooms in a pan until the liquid evaporates, add the onion, diced, and the grated carrots. Bring to readiness, add the frying, salt and spices.
Throw cheese into the mushroom broth and mix until dissolved. Boil for a couple of minutes, and then remove from heat. Roast the bread and serve the soup with it and with fresh herbs.
The classic recipe for cheese soup looks very appetizing, which can be concluded even from the photo. This is a very aromatic and tasty dish that will appeal to all your loved ones.
