Mushroom soups from canned champignons: recipes and photos, how to prepare first courses

Mushrooms contain a large amount of vitamins, proteins and minerals that are vital for the human body.
First courses that can be prepared not only from fresh fruiting bodies are especially useful. Canned champignon soup is a delicious mushroom stew for the whole family. The first course is prepared quite quickly and at any time of the year. You can serve it for breakfast, lunch or dinner. The pleasant and unusual aroma emanating from the mushroom soup will not keep you waiting long for the table. As a rule, satisfied household members will constantly ask for more. And pampering your guests with such a delicacy is a pleasure!

Canned champignon soup

Step-by-step recipes for preparing a simple and tasty soup from canned champignons2018-07-03 Natalya Danchishak 100 grams of the finished dish contains: 1 g. 1 g. 6 g. 32 kcal.
Prepare soup from canned champignons at any time of the year. The aromatic, slightly spicy soup will please everyone. It will especially appeal to those who are on a diet.

The dish turns out to be low-calorie.

Ingredients

• canned mushrooms - a jar;
• filtered water - two liters;
• five potatoes;
• vegetable oil – 20 ml;
• bulb;
• semolina – 30 g;
• carrot.

Step-by-step recipe for canned champignon soup

Step 1:

Pour filtered water into the pan and put on fire. Peel the potatoes, wash them and chop them into cubes. Place the chopped potatoes in boiling water and cook until soft.

Step 2:

Peel the onion, rinse it and finely chop it. Finely grate the peeled carrots. Sauté the onion in vegetable oil until translucent, add the carrots and continue frying until soft.

Step 3:

Open the jar of mushrooms. Remove the mushrooms from the marinade and chop into slices. Place in a frying pan with vegetables, reduce heat and fry for another five minutes, stirring occasionally.

Step 4:

Place the fried vegetables and mushrooms in a pan with potatoes, stir and cook for about five minutes. Add some salt. Add semolina in a thin stream, stirring continuously. Simmer the soup over low heat for ten minutes.

You can leave the ingredients in the soup whole, or puree everything to make a puree soup. When serving, add sour cream or a pinch of grated cheese.

The dish is prepared very quickly, because the mushrooms do not need to be peeled. Simply open the jar, remove the champignons from the marinade and add to the soup.

Ingredients

• pickled mushrooms – half a kilogram;
• finely ground rock salt;
• potatoes - five tubers;
• Bay leaf;
• carrot;
• vegetable oil;
• bulb;
• three large eggs.

How to quickly make soup from canned champignons

Step 1:

Open the jar of canned champignons. Place the contents in a colander and rinse under running water. Cut the mushrooms into cubes.

Step 2:

We clean and wash the potato tubers. Cut the vegetables into bars. Bring water to a boil in a saucepan and add chopped potatoes to it. Cook over moderate heat for a quarter of an hour.

Step 3:

Remove the top husk from the onion, finely chop it with a knife and sauté in vegetable oil, stirring, until it has a light caramel color.

Step 4:

Peel the carrots, wash them and chop them coarsely. Add to the pan with the onion and continue to fry until soft. Add the mushrooms here and simmer over low heat for about seven minutes. Place the fry in a pan with potatoes, mix and cook, covered, for about ten minutes.

Step 5:

In a separate bowl, beat the eggs with chopped herbs with a fork. Add the mixture to the boiling soup, stirring continuously. Add salt to taste and cook for another seven minutes. Turn off the heat and let the dish sit for a few minutes.

For cooking, you can use canned chopped mushrooms. If you want the taste of the soup to be piquant, pour a little marinade into the roast and simmer for about five minutes.

Thanks to sour cream, the soup acquires a pleasant creamy taste. At the same time, the calorie content of the dish remains low. The soup with rice cereal and canned champignons turns out thick and tender.

Ingredients

• spring water - two liters;
• vegetable oil;
• canned champignons – half a kilogram;
• fresh parsley;
• five potatoes;
• Bay leaf;
• sour cream – 150 ml;
• one onion and one carrot each;
• rice groats – 80 g.

How to cook

Step 1:

Wash the rice grains thoroughly and place them in boiling water. Cook for ten minutes, stirring occasionally.

Step 2:

We clean and rinse the potatoes under the tap. Place two whole tubers in a pan with cereal and cook for half an hour.

Step 3:

Sauté the finely chopped onion in vegetable oil for five minutes. Add the coarsely grated carrots and continue to fry for another ten minutes until the vegetable becomes soft. Pour in sour cream, stir and simmer under the lid for seven minutes.

Step 4:

Remove the potato tubers from the pan, transfer them to a plate and mash them into a puree. Place the potatoes cut into chunks into the broth. We wash the canned mushrooms and cut them into cubes. Place in a saucepan. Cook for ten minutes. Add mashed potatoes and fry. Stir, add salt to taste, add bay leaf and cook for five minutes.

Divide the soup into bowls and add chopped parsley. Sliced ​​marinated champignons just need to be washed and immediately added to the soup. The dish will be more nutritious if you first lightly fry the mushrooms in melted butter.

Barley will make canned mushroom soup rich and thick. Prunes will add a slight smoked flavor to the dish.

Ingredients

• canned champignons – half a kilogram;
• celery and parsley greens;
• spring water - two liters;
• butter;
• pearl barley – 80 g;
• cream – 50 ml;
• five potatoes;
• prunes – 100 g;
• two onions;
• one carrot.

Step by step recipe

Step 1:

Place a pan of water on the fire and bring to a boil. Open the jar of mushrooms and place the contents directly with the marinade into boiling water.

Step 2:

Rinse the pearl barley and place it in a saucepan. Cook over medium heat until the pearl barley is soft.

Step 3:

Peel and wash the potatoes. Coarsely grate the peeled carrots. Add the vegetables to the soup and cook until the potatoes are soft.

Step 4:

Melt the butter in a frying pan. Place the onion in it and saute until transparent. Add finely chopped celery and parsley. Place the roast into the broth. Finely chop the prunes and place in a saucepan. Cook for another ten minutes. Pour in the cream, wait until it boils and remove from heat.

If the prunes are too dry, place them in a bowl, pour boiling water over them and steam for half an hour. The calorie content of the dish depends on the fat content of the cream that is used to prepare the soup.

Source: https://kopilka-kulinara.ru/supy/gribnye_supy/sup-iz-konservirovannyx-shampinonov/

How to make delicious soup from canned champignons

Main ingredients for soup

• 2 liters of water;
• Half a kilo of potatoes;
• 1 large carrot;
• 1 medium onion;
• A jar of champignons;
• 1 tablespoon of semolina;
• 1 tablespoon sunflower or olive oil;
• Any fresh herbs for serving and decoration;
• Spices, salt, pepper to taste.

The benefits of mushroom soups are well known, because mushrooms are gifts of nature, which contain many minerals and vitamins necessary for the normal functioning of the body.

In addition, mushrooms are very rich in vegetable proteins, without which it is impossible to imagine a complete healthy diet; therefore, mushroom soups are quite high in calories, so those who are watching their figure should not overdo it with mushroom soups.

Everyone knows that tasty and satisfying mushroom soups are prepared from fresh, dried, or, in extreme cases, frozen mushrooms, but modern cooking has moved far from traditional ideas, so soups are also cooked from canned mushrooms.

You've probably heard about a very tasty soup made from fresh champignons, but soup made from canned champignons will not only be as tasty, nutritious and healthy as fresh ones, but it's also extremely easy to prepare, and what's more, won't take much time.

So, let's figure out how to cook delicious mushroom soup with canned champignons.

Step-by-step cooking recipe

Now cut the potatoes into cubes and cook them, adding a little salt, in a not very large saucepan. The next step is to add already fried onions, carrots and champignons to the potatoes.

This must be done when the potatoes are almost ready, but not yet completely cooked, otherwise the potatoes will simply fall apart.

This is not important if you subsequently want to make puree soup from canned champignons.

Add salt and pepper to taste and, remembering to stir vigorously, pour a tablespoon of semolina into the pan in a thin stream to give the soup the correct consistency.

Champignon cream soup

Finally turn off the fire. Don't forget to add coarsely chopped greens to the soup. Puree soup with canned champignons can be served with sour cream or mayonnaise to give it an even more pleasant taste and aroma. There is a version of cream soup with the addition of milk, but milk, especially when added to a hot dish, leaves a specific aftertaste that may not be to everyone’s taste.

Useful tips

1. If you haven’t had time to pickle cucumbers yet, I advise you to grate fresh ones, add plenty of salt and mix the mixture. Leave for 15 minutes and then add to the soup. The difference is imperceptible. Give it a try.
2. The main components in rassolnik: potatoes, pickles and cereals. You can combine the remaining ingredients as you wish. What I especially like about this recipe: there are no strict rules and you can easily improvise.
3. By the way, instead of pickled cucumbers, you can add pickled milk mushrooms.
4. Sometimes it happens that pickles spoil the taste of a dish. To prevent this from happening, I do this: I peel them and remove seeds, squeeze them and finely cut them into cubes. This allows you to get rid of excess liquid and not oversalt the broth.

Champignon soup

Mushroom soup is a very aromatic and tasty dish. It is suitable for any time of year and is quick to prepare. And with the appearance of fresh artificially grown champignons on our shelves, there is no need to worry about where to get good mushrooms.

Now champignons often help out housewives in the kitchen. They are clean, tasty, and also contain valuable proteins, carbohydrates, minerals and even vitamins. These miracle mushrooms make excellent soups. From their variety, we have selected several of the most successful.

Soup puree of champignons and vegetables with croutons

Thick, hearty and very tasty soup will definitely appeal to those who love mushroom dishes. The cream gives it tenderness, and the crispy crackers make you just fall in love with it.

Ingredients:

• Champignons – 300 g.
• Potatoes – 3 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Cream (20%) – 150 ml.
• Butter – 1 tbsp.
• White bread – 2 slices
• Parsley - for decoration
• Salt - to taste

Cooking method:

Peel the onion and carrots, rinse and cut into small pieces (you can grate the carrots). Place them in a deep frying pan with heated butter and fry over low heat.

Wash the champignons, cut into slices and immediately add to the vegetables. Fry together for about 5-10 minutes, but be careful not to burn the onion, otherwise its flavor will spoil the whole dish.

During this time, peel and cut the potatoes into pieces. Separately, boil about 1-1.5 liters of water in a saucepan (who prefers the thickness of the soup). When the mushrooms and vegetables are fried, pour boiling water into them.

Bring to a boil again, and then place the potato pieces in the water. Cook for about 15 minutes until the potatoes are tender.

At the end of cooking, add salt and spices to taste (you can add ground black pepper and a pinch of ground nutmeg).

Pour the finished soup into a saucepan and blend with a blender until smooth. Then pour the cream into the resulting puree. Place the pan on the heat and bring the soup to a boil, stirring occasionally.

During this time, prepare the crackers by cutting and frying slices of white bread in a dry frying pan.

Remove the soup from the heat. Serve in plates, garnishing each serving with croutons and chopped herbs.

Canned champignon soup

If you don’t have the opportunity to buy fresh champignons, you always have the opportunity to use canned ones: either purchased in a store or stored yourself.

Ingredients:

• Canned champignons – 1 jar
• Potatoes – 500 g.
• Carrots – 1 pc.
• Onions – 1 pc.
• Semolina – 1 tbsp.
• Water – 1.5 l.
• Vegetable oil – 2 tbsp.
• Greens - to taste
• Sour cream - for serving
• Salt - to taste
• Ground black pepper - to taste

Cooking method:

Peel the carrots and grate them. Place it in a frying pan with heated vegetable oil and fry over medium heat.

Peel the onion and chop finely. Add immediately to the carrots, stir, fry together until the onions are transparent.

Lightly peel the champignons, if necessary, and then cut into thin slices. Also add the carrots and onions as quickly as possible and cook together for about 15 minutes (you can prep these ingredients first and then add them to the pan together to be sure).

Separately, boil water in a saucepan. Peel and cut the potatoes into pieces. Place it in boiling salted water. After the potatoes, also add fried mushrooms and vegetables and cook over medium heat for about 15 minutes. During this time, add semolina to the soup, add a little more salt and ground black pepper.

When the soup is ready, pour it into bowls. Garnish with chopped herbs and sour cream.

Mushroom soup with chicken and champignons

This soup has everything that can make it delicious: meat, vegetables, pasta and mushrooms. You have never tasted such thick deliciousness! Just what you need to restore vitality, especially in the cold season.

Ingredients:

• Champignons – 250 g
• Chicken fillet – 400-500 g.
• Potatoes – 4 pcs.
• Onions – 1 pc.
• Vermicelli – 100 g.
• Vegetable oil - for frying
• Salt - to taste
• Ground black pepper - to taste

Cooking method:

The first thing you need to do is put a pan with 1.5-2 liters of water on the fire.

While it is boiling, quickly peel and finely chop the onion. Place it in a frying pan with vegetable oil and fry over low heat.

Wash the champignons, cut into any pieces and add to the onion. Fry together for about 10 minutes until the liquid released by the mushrooms has evaporated.

In a separate frying pan in vegetable oil, fry the chicken fillet cut into small pieces until crispy.

While the mushrooms and meat are frying and the water is boiling, peel the potatoes and cut them into medium cubes.

When the water boils, add the onions and mushrooms, then the fried chicken, and then the potatoes. Cook over low heat for about 5-7 minutes, then add vermicelli to the soup. Stir and cook for another 7-10 minutes until the dish is completely cooked.

Soup of champignons and processed cheese

A simple budget soup is made from champignons and processed cheese. But we still recommend buying more expensive cheese so that it dissolves evenly in the soup and does not float in pieces.

Ingredients:

• Champignons – 300 g.
• Potatoes – 4 pcs.
• Processed cheese – 2 pcs.
• Onions – 1 pc.
• Water – 2 l.
• Salt - to taste
• Ground black pepper - to taste

Cooking method:

Peel the potatoes, rinse and cut into medium pieces.

Peel the onions and cut into small cubes. Place it in a frying pan with vegetable oil. Place the well-washed and sliced ​​champignons there. Fry the mushrooms and onions for about 10-15 minutes.

Place the water on the fire, and when it boils, place the potato pieces in it. After 5 minutes, add the mushrooms and onions. Season with salt and pepper.

After another 5 minutes, grate the processed cheese into the pan. Stir thoroughly so that the cheese is evenly dissolved in the water. Bring to a boil again, then cook for about 5 minutes.

If you see that the potatoes are cooked early (check with a knife - the blade should easily enter the potatoes), you can remove the soup from the stove earlier.

Garnish the finished soup with finely chopped parsley or dill.

Source: https://opitanii.net/story/sup-iz-shampinonov

Rassolnik "Tsarsky"

Photo: koolinar.ru
An ordinary pickle will acquire a truly royal taste if instead of meat you add canned salmon to it.

You will need:
4 pickled cucumbers, 1 can of canned salmon, 4 - 5 tbsp.
l. rice, 4 potatoes, 0.5 onions, 1 carrot, 2 tsp. tomato paste, half a lemon, 2 cloves of garlic, salt, seasonings, herbs to taste. Preparation:

Cut the potatoes into cubes, add water (2 liters) along with the rice in a saucepan, cook until almost done. Fry chopped onions and carrots in oil until lightly browned. Add tomato paste, stir and cook everything together for 4 minutes, add finely grated cucumbers, pour in a little broth from the pan with potatoes. Simmer for about 17 minutes. Transfer the hot roast to the soup and add canned fish. Try to chop the garlic and lemon zest as finely as possible. Add them to the pan, let them simmer for a couple of minutes, this will be enough to turn fish soup with canned food into a culinary masterpiece.

20 recipes for delicious fish salads for every day

Canned champignon soup recipe

The first course is included in the diet of any person. It, as we have been told since childhood, is healthy and it is simply necessary to eat it. When it is deliciously cooked, they simply eat it in one go.

One of my favorite recipes is mushroom soup, especially if it is prepared correctly.

On the Internet you can come across a huge difference in cooking methods, because you can diversify any soup in all different ways, thereby decorating it and transforming it.

It’s not difficult to prepare, the main thing is to take into account all the steps in the recipes. In this article you will learn how to transform everyone's favorite dish.

Benefits and harms

1. The pickled cucumbers that are included in the dish are rich in sodium and iodine, they also contain vitamins C, B1, B2, B5, B6, PP, E. Find out how to pickle cucumbers at home from our article.
2. Any grain with which you would like to make pickle soup - rice, buckwheat, bulgur, pearl barley, millet, oatmeal - contains a lot of carbohydrates, fiber, useful micro- and macroelements.
3. However, people who suffer from kidney and gastrointestinal diseases in the acute stage are better off avoiding dishes with cucumber pickle.

Champignon soup / Recipes with champignons

Meat or fish soups sometimes get so boring and you want something fresh, special and tasty. It's good that there are champignons. Soups with them are so light and satisfying, and the aroma and taste are very appetizing.

How to make quick mushroom soup from champignons, recipes with champignons, read on.

Champignons - quick soup recipes

I always have a bag of champignons in my freezer. Just in case. Make pasta sauce, make a filling for chicken cutlets, or make a quick, light soup.

What’s good about champignons is that they don’t need to be cooked for a long time like wild mushrooms. And what a flavor the dishes have!

Forest mushrooms may be more aromatic than champignons, but you need to know them. Although I grew up among forests, we rarely picked mushrooms, and only honey mushrooms or meadow mushrooms. I don’t understand the rest well and am a little afraid of them.

Mushrooms are plants that easily adapt to any environment. Even if a mushroom is not poisonous, it is not a fact that it will be harmless to us. They are like a sponge, absorbing all the surrounding nasties from the air, soil and water.

Champignons are more reliable in this regard. It’s a strange thing, but I prefer my own cucumbers and tomatoes, from the garden in the village.

It’s better to have greenhouse mushrooms. Which is what I advise you to do. So, mushrooms and soups made from them.

Champignon soup “Quick”

Ingredients:

• 200 gr. chopped champignons
• 3 potatoes
• onion
• dill greens
• a handful of small vermicelli
• salt
• peppercorns
• vegetable oil
• sour cream

Cooking method:

1. Peel the potatoes, cut into cubes and add water. Boil the potatoes until half cooked, add the chopped champignons and reduce the heat.
2. Cut the onion into cubes and fry in vegetable oil. Place the onion in a saucepan with soup, add peppercorns and salt.
3. Bring to a boil, add vermicelli and remove from heat. After 15 minutes, serve the soup with chopped herbs and sour cream.

Soup with champignons “Lazy Housewife”

1. Pour water into a small saucepan and bring to a boil.
2. Place 2 diced potatoes, 1 sliced ​​carrot, peeled onion and a handful of washed millet into boiling water.
3. Cook at medium boil for 15 minutes.
   Then add chopped champions, 2 tbsp. l. vegetable oil, salt, pepper and herbs to taste. Cook the soup until the vegetables are ready. Serve with sour cream or mayonnaise.

Soup with champignons “Milk”

This is how my mother cooks the soup, and it tastes quite interesting.

Place potatoes into small cubes, onions into quarters, chopped champignons, grated carrots and a handful of small noodles or pasta into a large saucepan.

Pour in a little vegetable oil and put on fire. Fry the contents of the pan over medium heat. Then pour in water so that the entire contents are covered with water.

Bring to a boil, add milk to the desired thickness of the soup and cook until the vegetables are ready. Then add salt and pepper. Serve with fresh dill.

Cooking tip: Use only fresh milk for this soup, otherwise the soup may be ruined. If your milk is not fresh, then use sour cream or cream diluted with water.

Soup with champignons a la French

Ingredients:

• 500 gr. sliced ​​champignons
• 2 processed cheese (for soup, onion or “Friendship”)
• 100 gr. grated cheese
• 3 large onions
• 0.5 tsp. Sahara
• salt
• pepper
• vegetable oil

Cooking method:

1. Fry the champignons in vegetable oil and place on a sieve to drain excess oil.
2. Fry the onion in the same oil until golden brown. Pour sugar into the onion and add a little water.
3. Place the onion in a large saucepan, add water and bring to a boil.
4. Place melted cheese cubes into boiling water; it is better to place them one at a time, wait for complete dissolution and add grated cheese. Salt and pepper the soup to taste.
5. Boil, add champignons and remove from heat.
6. The soup should sit for about 15 minutes. Serve a la French soup with chopped dill and croutons. Bon appetit!

Champignon cream soup

Ingredients:

• 3 potatoes
• 400 gr. chapignons
• 100 ml. cream
• 50 gr. grated cheese
• onion
• vegetable oil
• salt
• pepper

Cooking method:

1. Boil diced potatoes in 1.5 liters of water, add chopped champignons and simmer over low heat until the potatoes are completely softened.
2. Grind the mushrooms and potatoes in small parts in a blender until pureed.
3. Cut the onion into cubes and fry in vegetable oil.
4. Add onion to puree soup, add salt and pepper. Grind the soup again with a blender, then rub through a sieve. Place the soup over medium heat, bring to a boil and add grated cheese. Once the cheese has melted, the soup is ready to be served. Garnish the soup with chopped herbs and pieces of fried champignons.

Tips for making delicious champignon soups:

• Both fresh and frozen mushrooms are suitable for soup. There is no need to defrost them before cooking.
• If cheese is added to the soup, check it first for meltability. Most store-bought cheeses do not melt, but rather coagulate into crumbs, like milk. Throw a few crumbs of cheese into a small bowl of boiling water and stir. Good cheese will turn into cloudy water, but poor quality cheese will float in melted strips through the liquid.

I look forward to your reviews and recipes with champignon soups.

Write in the comments how you prepare light soups.

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How to quickly and deliciously cook dinner

Pie filling

Simple recipes

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Source: https://chtoprigotovit.ru/stati-po-kulinarii/prostye-retsepty/sup-iz-shampinonov-retsepty-s-shampinonami

How to cook mushroom soup from champignons: step-by-step recipe with photos

This is truly one of the most affordable dishes we will prepare today. I bring to your attention a classic recipe for mushroom soup made from fresh champignons.

Why affordable? But because what not what, namely champignon mushrooms are available in any supermarket or market all year round. Previously, you had to get up early and go to the forest to pick mushrooms, and even then there was no guarantee that you would find the ones you needed. Now all you have to do is leave the entrance, cross the street, and at a small market next to your house, a good-natured saleswoman will offer you fresh champignons.

But it’s not just availability that makes champignons so attractive. In addition, they are also very useful, they contain phosphorus, potassium, calcium, B vitamins and many other important and necessary microelements for us. This is a real treasure for our body, so we need to use its gifts more often.

So let's start cooking.

Basic recommendations

Ingredients:

I choose medium-sized champignons so that large halves do not float in the soup. Of course, it will be possible to cut large mushrooms smaller, but the appearance will not be the same.

When choosing champignons, pay attention to their appearance. Fresh mushrooms have no darkening, their caps and legs are white and almost velvety, and there are no voids in the legs. If the mushrooms feel slimy to the touch, it is better not to take them; most likely, they are already more than a week old.

Take any vermicelli, but if you take a long one like spaghetti, it’s better to break it into smaller pieces.

Cooking sequence

1. First, cut the potatoes into large cubes and throw them into a full pan of boiling water.
2. Finely chop the onion and pour it into a hot frying pan along with the oil.
3. While the onion is frying over low heat, take a grater, grate the carrots on the fine side and also add to the pan.
4. We cook our frying until done, that is, until the onion begins to acquire a golden brown color.
5. While the frying is being prepared, cut the mushrooms into half slices.
   Did you know? Don't be afraid that the slices may seem large; as they fry, they will release water and shrink.
6. Add the champignons to the roast and cook until all the water that comes out of them has evaporated. When the mushrooms acquire a yellowish-golden color, it means everything is ready.
7. Lightly salt and pepper our mushrooms, add sour cream and mix thoroughly. Fry with sour cream for a couple more minutes. Mushrooms, carrots and onions are ready.
8. Let's return to our potatoes. Salt the water, add bay leaves and pour everything from our frying pan into the potato broth.
9. At the same time, add vermicelli. Mix well and leave to cook for 7-10 minutes.
10. Finely chop the dill and add it to the pan at the end.
11. Here we have a delicious mushroom soup made from champignons.

Video recipes for mushroom champignon soup

I also have two video recipes that tell and show how to cook mushroom soup from champignons, both versions are different.

The first video presents a more budget-friendly set of ingredients, like mine, but without sour cream and with different cooking processes.

The second video has more ingredients; among other things, it uses chicken fillet and processed cheese, which together will give a richer set of flavors.

We discuss and finalize

If you didn’t find champignons in your store, but found other mushrooms, such as oyster mushrooms, you can also make oyster mushroom soup from them. Perhaps you are stocking up on dried mushrooms so as not to go to the store every time, then I can suggest looking at this recipe for dried mushroom soup.

If you have frozen champignons in the refrigerator, then here is a recipe for mushroom soup made from them. Well, for those who for some reason found my soup thin, prepare mushroom soup with barley - it will turn out very rich and thick.

Share in the comments what soups you like, what mushrooms you make with and what you serve with. I like to eat all mushroom soups with sour cream, it gives a different taste, more refreshing and delicate. In general, write, share and discuss in the comments under this recipe. I will be glad to answer questions from readers.

Source: https://www.svoimirykami.club/gotovim-bistro/pervye-blyuda/supi/gribnoj/iz-shampinonov.html