Mushroom soup with chicken broth

Mushroom soup can be prepared with chicken broth; the combination of flavors is wonderful, while maintaining transparency and benefits. The fact is that during cooking, all the harmful substances that mushrooms absorb like a sponge during the growth process are transferred to the decoction. If you want your mushroom soup to be tasty and harmless, do not use the broth in which you boiled the mushrooms. The recipes differ slightly from each other, only the ingredients change. Therefore, you can easily experiment and delight your loved ones with new aromatic dishes.

How to cook mushroom soup with chicken broth

1. Boil the mushrooms. The cooking time depends on the type, for example: boletus mushrooms are boiled for 50 minutes, champignons - 5 minutes, chanterelles and porcini mushrooms - 20 minutes. If you want to leave part of the broth for soup (chicken + mushroom), then after boiling, the first broth must be drained and filled with fresh water. If you prepare soup using only chicken broth, the broth is poured into the sink and is not used. Chop the mushrooms. 2. Boil chicken broth, remove the chicken, add salt to taste. Peel the potatoes and cut into cubes. Place in boiling broth. After the broth with potatoes boils, reduce the heat to low and then cook the soup using it. With this cooking option, a simmering effect is created, the vegetables do not become overcooked and all the ingredients fully impart their aroma and taste to the finished dish. 3. Boiled mushrooms can be pre-fried or simply added to the soup, after the potatoes, without frying. 4. To add flavor, add a whole onion to the broth, which will need to be removed from the pan before finishing cooking. 5. And of course, no mushroom soup would be complete without the aroma of bay leaves. 6. Five minutes before the end of cooking, add fried onions and carrots to the soup. Please note that the vegetables should be sautéed, not fried, that is, fried until soft, when a blush only slightly begins to appear on the onions. This is the best solution for preparing first courses. 7. Also, 1 minute before readiness, we recommend adding chopped garlic, it will create the effect of a natural flavor enhancer (that is why it is added at the end, when the taste of the mushroom soup is already full and rich). Also, if you want to give the soup a golden hue, add turmeric. 8. Check the potatoes for readiness, add the greens, cover the pan with a lid, after 10 minutes the soup is ready to serve.

Recipe for soup with champignons, potatoes, chicken and vermicelli

Soup with champignons, potatoes, and chicken turns out more satisfying when you add spider web noodles to the recipe. Additionally, vermicelli makes the dish thicker. Bell peppers and corn are also added to the soup, which make its appearance and taste spectacular.

What ingredients will you need?

The ingredients of mushroom soup with spider web noodles are:

chicken meat on the bone. Any part of the poultry carcass is used - 500 g;
large champignons, but with caps not yet fully opened - 5 pcs.;
potato. It is better to use a young tuber - 2 pcs. (large);
canned corn – 80 g;
noodles. It is recommended to use small – 50 g;
carrot. You need to take a small product - 2 pcs.;
Bell pepper. The color of the vegetable is not important - 1 pc.;
onion. You will need medium weight components - 2 pcs.;
green onions - 3-5 feathers;
salt – 5-7 g;
water – 2 l;
ground pepper, high quality – 0.5-1 g.

It is advisable to use chicken fat for frying; if it is not available, high-quality vegetable oil will do. The amount of ingredient is about 30-40 ml.

Step-by-step cooking process

Rules for preparing soup with small noodles:

Place the rinsed meat in water and put the pan on the fire.
While the water is heating, thoroughly wash one carrot and onion. Cut off the ends of vegetables.
By the time the vegetables are prepared, the water with the meat begins to boil and foam forms.
Remove foam while it forms. Usually, by the time active boiling begins, foam stops forming.
When the water boils strongly and there is no more foam, reduce the heat and add carrots and onions, cut into 2 parts, into the water.
Cook the broth for about 40-50 minutes.
While the broth is cooking, prepare the vegetables. They are first cleaned and washed.
Cut the onion into cubes, potatoes into cubes.
Cut carrots and bell peppers into thin strips.
Peel the mushrooms and cut into medium-sized cubes. It is not necessary to wash the product only if the mushrooms were very dirty.
Drain the brine thoroughly from the corn.
Cut green onions into rings.
Place onion in hot oil and cook for approximately 2 minutes. Add bell peppers and mushrooms to the onion. Fry the ingredients until soft.
After the meat is ready, fish it out and strain the broth.
Disassemble the fillet into fibers and return to the broth.
When the broth boils again, place the potatoes and carrots in it. Cook the ingredients for approximately 8-10 minutes. Cooking time depends on the variety and cutting of vegetables.
After the specified time, add fried mushrooms to the soup. Continue cooking the soup for about 5 more minutes.
After 5 minutes, add corn, salt, noodles and pepper to the soup. Extend cooking for about 7 more minutes.
Finally, add green onions to the soup and let the contents cook for no more than 1 minute.

Consume the soup after it has stood for about 10 minutes. When serving, it is recommended to add sour cream and chopped fresh dill.

Bon appetit!

The simplest version of mushroom soup is classic noodles. Anyone can make it, even without a recipe at hand. To do this, just boil the mushrooms, add fried onions and carrots to the resulting broth and throw in some vermicelli. If desired, you can also chop a couple of raw potatoes into it. That's all. However, the real taste and aroma of mushroom soup is not always made by the mushrooms. The dish becomes tastier and richer if you cook it not with a decoction of forest products, but with rich chicken broth.

Cream soup with wine, chicken and mushrooms

An elegant and tasty dish for a festive occasion.

Ingredients:

Butter - 60 g
Chicken fillet - 1 pc.
Fresh mushrooms - 250 g
Dry white wine - 60 ml.
Dijon mustard - 1 tsp.
Cream - 125 ml.
Chives - 1 tbsp.

Preparation:

Boil chicken broth.

Add fried mushrooms in wine to the soup.

Add a piece of butter, mustard and cream.

Puree the dish and sprinkle with chives.

Classic recipe for mushroom soup with chicken broth

For such a mushroom soup you will need exactly the products that were described at the very beginning of the article:

chicken broth – 1 l;
mushrooms – 500-700 g;
potatoes and carrots - 1 root vegetable each;
onion – 2 medium heads;
vegetable oil - for frying;
salt and black pepper - to taste.

In a frying pan with vegetable oil, lightly fry the onion, chopped as small as possible. Then put carrots chopped in any convenient way there. Fry everything together for 10-15 minutes. During this time, peel and cut the potatoes. Place the prepared products into a saucepan with boiling broth. Salt and pepper the dish. If necessary, chop the mushrooms and fry in a frying pan with onions and carrots for 8-12 minutes. Then they too are sent to the decoction. Cook everything together for about 15 minutes. The classic version of mushroom soup is ready.

With champignons and greens

Time: 2 hours.
Number of servings: 8.
Calorie content of the dish: 43 kcal, 100 grams.
Purpose: first.
Cuisine: Russian.
Difficulty: medium.

Noodle soup with champignons and herbs has an original taste due to the addition of ingredients such as celery root, tomato paste and garlic. The dish turns out to be satisfying, since, in addition to chicken and champignons, it contains home-made noodles. This recipe uses premium wheat flour, but you can experiment with this component and prepare, for example, rice or buckwheat noodles .

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Ingredients:

water – 3 l;
chicken – 500 g;
champignons – 150 g;
flour – 100 g;
celery root – 100 g;
tomato paste – 25 g;
vegetable oil – 20 ml;
peppercorns – 4 pcs.;
parsley - 3 sprigs;
onion – 1 pc.;
egg – 1 pc.;
garlic – 1 clove;
spices.

Cooking method:

Rinse the chicken, place it whole in a deep pan, cover with water, and boil until tender.
Remove the meat from the broth, remove all bones, cut the remaining fillet into cubes, and strain the broth.
Peel the vegetables, cut the carrots and celery into strips, finely chop the onion, fry all the ingredients in a frying pan with a little oil.
Peel the champignons, rinse and chop.
Place the pan with the broth on the stove, bring the liquid to a boil, then reduce the heat and add the following ingredients: mushrooms, frying, black peppercorns, salt, simmer for 10 minutes.
The flour should be sifted through a sieve, then put it in a mound and make a small depression in the center.
Beat an egg into the flour, add a little water and salt.
Knead the stiff dough, immediately roll it out and make small noodles.
Add tomato paste, chicken pieces, chopped garlic to the broth, then noodles, salt and pepper everything, boil for 10 minutes.
Serve the soup hot, garnished with chopped parsley.

Delicious Chicken and Mushroom Soup

Mushroom soup in chicken broth with noodles

Mushroom noodles are essentially the same classic.
It is prepared in almost the same way as the standard mushroom soup described above. The only caveat is that 5-7 minutes before it’s ready, you need to throw 100-150 g of vermicelli into it (per 1 liter of chicken broth). You shouldn’t cook a lot of this mushroom soup. We must remember that pasta tends to “scatter,” so the heated soup will no longer be as tasty.

By the way, instead of noodles, you can use other similar ingredients, for example: stars or broken spaghetti.

Culinary tricks

Perfection lies in the details. To prepare a truly delicious chicken soup with mushrooms, you need to pay attention to the following points:

When using dried mushrooms, be sure to soak them for at least a couple of hours;
It is preferable to use butter for frying;
The soup acquires unusual flavors when nuts, prunes or dried apricots are added;
Semolina or flour will help add thickness and density to the soup;
Before serving, mushroom soup must steep for at least a third of an hour;
Greens should be added only when the soup has already been cooked, this way it retains vitamins and gives more flavor.

And most importantly, do not forget to use your imagination when preparing soups, maybe then you will create your own unique recipe that you can delight your family and friends with.

Creamy mushroom soup with chicken broth

Another classic recipe for mushroom soup with chicken broth is creamy. This version of this dish has an unusually delicate taste. For it you will need:

chicken broth – 1 l;
mushrooms – 500-700 g;
onion – 2 medium heads;
flour – 4-5 tablespoons;
butter – 200 g;
black pepper and salt - to taste.

Fry chopped onions and mushrooms in a quarter amount of butter. You need to fry for 10 minutes - no more. Place the prepared ingredients in a saucepan with boiling chicken broth, and in a frying pan melt the butter remaining from the oil taken for frying the onions and mushrooms. Add flour to melted butter and stir quickly. Add the resulting mass to the broth, mix well and cook for about 10-12 minutes. If desired, the finished soup can be seasoned with fresh chopped herbs, preferably dill.

Fresh champignon soup with chicken

Experienced chefs recommend using fresh rather than frozen fruiting bodies for mushroom chicken soup from champignons. This will make the dish more flavorful and healthy.

Ingredients:

400 g chicken breast;
400 g fresh champignons;
2 tbsp. l. butter;
1 stalk of celery;
4 green onions;
1 carrot;
150 ml cream;
1 clove of garlic;
2 tbsp. l. flour;
1 bay leaf;
½ tsp. thyme.

Cooking process:

The chicken breast is filled with water, a bay leaf is added to it and put on fire. The broth is boiled until the meat is completely cooked.
Celery and carrots are chopped into large cubes, and mushrooms and green onions are chopped in any way.
Pour vegetable oil and butter into a hot frying pan. Vegetables and mushrooms are fried in this mixture, and then chopped chicken is added to them.
At the end of cooking, add chopped garlic and green onions to the pan.
The contents of the frying pan are transferred to the saucepan. Thyme or any other spice is also introduced into the mycelium.
Before turning off the heat, pour cream into the mushroom chamber and add salt.

For children, meat is not cut into pieces, but separated into fibers

Mushroom soup in chicken broth with melted cheese

Ordinary processed cheese will add a wonderful taste to mushroom soup with chicken broth. And it is very easy to prepare this version of this dish if the following are found in the house:

chicken broth – 1 l;
mushrooms – 250 g (chanterelles are better, but any others will do, even champignons);
carrots and potatoes - 1 and 2 root vegetables, respectively;
onion – 1 medium head;
processed cheese – 100 g (1 briquette);
vegetable oil - for frying;
salt and black pepper - to taste.

Fry the onion, finely chopped, in oil. Then add finely grated carrots and medium-sized mushrooms to it. Fry everything together for 12-15 minutes. During this time, boil the broth, peel and cut the potatoes into small cubes. Add seasonings and spices to the broth and add potatoes. After 10 minutes, send the frying there. After another 10 minutes, add small cubes of processed cheese to the almost finished soup and stir thoroughly. It is advisable that the cheese completely dissolve in the broth. However, if this did not happen, this does not mean that the soup was a failure. Experienced chefs still have not agreed on whether it tastes better, with pieces of cheese or just a cheese taste. By the way, to make it easier to cut the cheese, you should keep it in the freezer for 15 minutes.

Recipe for soup with champignons, potatoes and chicken in a slow cooker

Soup with champignons, potatoes, and chicken turns out to be more rich and nutritious when cooked in a slow cooker.

Any soup recipe can be used.

What ingredients will you need?

To prepare mushroom soup in the device you need:

Champignon. Requires fresh product with closed caps - 300 g;
chicken. It is advisable to choose meat from the legs - 300 g;
uncooked potatoes – 5 pcs. (size medium);
water – 1.5-2 l;
salt – 4-6 g;
onion. You need a medium-sized component - 1 pc.;
laurel leaf – 1 pc.;
vermicelli medium thickness - 30 g;
carrot. The size of the vegetable is slightly smaller than average - 1 pc.;
ground pepper – 0.5-1 g.

To fry vegetables, you need to prepare about 40 ml of vegetable oil or chicken fat.

Step-by-step cooking process

The rules for preparing soup with the specified composition in the device are as follows:

Clean the champignons from dirt and cut into cubes.
Wipe off moisture from chicken meat and cut into cubes. It is advisable not to chop the meat.
Peel and rinse onions, potatoes and carrots.
Cut the onion into cubes, chop the potatoes, grate the carrots.
Heat the oil in the appliance in baking mode and cook the onions and carrots in it for about 10 minutes.
Without changing the cooking mode, add meat to the frying and extend the frying of the ingredients for another 20 minutes.
After the marked time, put potatoes, salt, mushrooms, as well as bay leaves and pepper into the bowl of the device. Pour in water and switch the cooking mode to stewing mode (or soup, if such a mode is available). Cooking time for food is about 80 minutes.
About 5 minutes before the end of cooking, add vermicelli to the soup.

Let the soup sit for about 10 minutes. Serve the dish with chopped parsley and sour cream.

Mushroom soup in chicken broth with hard cheese

Mushroom soups with chicken broth can be cooked not only with processed cheese, but also with regular hard cheese. For this dish you need to purchase from the nearest store:

chicken broth – 0.5 l;
mushrooms – 250-300 g (you can take champignons);
cream – 250-300 ml;
onion – 1 medium head;
hard cheese – 50-100 g (it is best to take Dutch cheese);
butter – 50-70 g;
flour – 2 tablespoons;
vegetable oil - for frying;
salt and seasonings - to taste (a mixture of 5 peppers and Provencal herbs is optimal).

Fry the onion and sliced mushrooms in vegetable oil until the onion pieces turn golden. Cool the finished mixture and turn it into a homogeneous mass using a blender. Melt the butter in the same frying pan, sprinkle it with flour and mix well, then pour in the cream. Stir the mixture again and remove from heat. Put the chicken broth on the fire and bring it to a boil, pour the creamy mixture into it, add mushroom puree and season with salt and spices. When the broth boils again, add the grated cheese and cook, stirring constantly, until the cheese has dissolved. Each portion of the finished soup can be sprinkled with chopped herbs, for example: dill.

Useful tips

We cooked soup with potatoes and carrots. If you want to prepare a classic version, then these ingredients will be superfluous.
Sometimes you don’t want to bother with pureed soup, but adding thickness is simply necessary. Then I just add small spider web vermicelli or cook it with homemade noodles.
When slicing mushrooms, I like to separate the stems from the caps. The legs are a little tougher, so it is better to cut them smaller.
I try to fry the mushrooms over high heat for the first 3-4 minutes to better evaporate the moisture. In this case, the appearance of the soup takes on a beautiful color.
I always try not to leave the soup until the meat boils. If you miss, the foam will settle after boiling and the broth will be cloudy.
For greater fat, chicken breast or thighs are best.
Some housewives try to prevent mushrooms from coming into contact with water. To do this, they do not wash them - they simply scrape out the stem with a knife, and remove the skin from the cap. Then the mushrooms do not lose their flavor when fried.
Although this genus of mushrooms is considered absolutely harmless, you should still follow some rules when purchasing. How to choose champignons is described in our next article.

Cream of mushroom soup with chicken broth and croutons

Making creamy mushroom soup based on chicken broth is as easy as preparing the usual classic mushroom noodles. For this you will need:

chicken broth – 0.5 l;
mushrooms – 300-400 g (the best option is champignons);
potatoes - 4-5 root vegetables;
onion – 2 medium heads;
cream – 0.5 l (can be replaced with milk);
vegetable oil - for frying;
salt and black pepper - to taste.

Finely chop the onion and fry in a frying pan until golden brown. Then pour the cream into the pan, add the mushrooms cut into slices, cover with a lid and cook for about 5-7 minutes. Cut the peeled potatoes in any way and add them to boiling chicken broth seasoned with spices and seasonings. After 20 minutes, when the potatoes are cooked, remove the pan from the heat and beat the prepared semi-finished product using a blender. Return the saucepan to the heat, pour in the milk-mushroom mixture and cook for another 15 minutes. All that remains is to pour the mushroom soup into plates and add pre-prepared croutons or croutons to each.

Chicken breast with mushrooms

Time: 2 hours.
Number of servings: 8.
Calorie content of the dish: 31 kcal, 100 grams.
Purpose: first.
Cuisine: Russian.
Difficulty: easy.

Classic chicken and mushroom soup is made with rich chicken broth. Chicken breast is ideal for preparing it. The classic recipe does not involve the use of spices, but with their help you can diversify the taste of the dish, based on your preferences .

Ingredients:

water – 3 l;
chicken breast – 500 g;
mushrooms – 300 g;
vegetable oil – 40 ml;
greens – 20 g;
potatoes – 4 pcs.;
carrots – 2 pcs.;
onion – 1 pc.;
spices.

Cooking method:

Place the washed chicken in a pan with cold water.
Bring the liquid to a boil, remove the scale, reduce the gas, and simmer for about an hour.
Soak dried mushrooms in boiling water for half an hour, drain in a colander; Let frozen ones thaw a little; fresh - rinse, chop.
Finely chop the onion, grate the carrots, fry in vegetable oil.
Place the mushrooms in the frying pan and simmer over low heat until tender.
Remove the meat from the chicken broth and divide into pieces.
Return the chicken to the pan, add the potatoes cut into strips or cubes.
After a couple of minutes, add the mushroom fry.
Season with spices to taste, boil for 5 minutes, then let sit for a while with the lid closed.
Before serving, garnish the soup with dill or parsley, as shown in the photo.

CHICKEN SOUP WITH MUSHROOMS. VERY TASTY and FITIOUS.

Hungarian mushroom soup with chicken broth

Fans of national cuisines will love the Hungarian way of preparing mushroom soup with chicken broth. The rest should not be afraid, since it is not very different from the Russian classics, except perhaps in a set of seasonings and spices. Well, in general, for this soup you will need:

chicken broth – 0.7 l;
mushrooms – 500 g (usually champignons are used);
onion – 3-4 medium heads;
milk – 200 ml;
sour cream – 100 g;
vegetable oil – 6 tablespoons;
flour - 3 tablespoons;
dried dill and parsley, paprika, soy sauce, lemon juice - 1 tablespoon each;
salt and black pepper - to taste.

Fry chopped onions and mushrooms in vegetable oil for 6-8 minutes. Then add sour cream, soy sauce and flour to them. Stir the mixture, cover the pan with a lid and cook over medium heat for about 15 minutes. Boil the broth, add milk, paprika and dried herbs. When the broth boils, pour the mushroom mixture into it, add lemon juice and turn off the gas. The Hungarian version of mushroom soup with chicken broth is ready.

Japanese soup with mushrooms and rice in chicken broth

But this version of mushroom soup with chicken broth will appeal to those who prefer Asian cuisine. At the same time, you won’t have to buy any too exotic products in the store. Most of the ingredients are always available to any housewife:

chicken breast – 1 pc.;
mushrooms – 250-300 g (usually champignons are taken);
rice – 80-100 g;
chicken eggs – 4 pcs.;
green onions - a bunch;
dry white wine – 100 ml;
soy sauce – 2 tablespoons.

This mushroom soup will take a little more work, but it's worth it. Wash the chicken breast and marinate in a mixture of soy sauce and white wine. You need to keep the chicken in the marinade for at least 30-40 minutes. Pour a liter of water into a saucepan, put the chicken in and pour in the marinade. When the water boils, turn down the heat and cook until the chicken is done, i.e. about half an hour. After this, remove the breast and add sliced mushrooms to the broth. Then, constantly stirring the broth, pour in the eggs, beaten as for an omelet. Cook everything together for another 30 minutes. At the same time, you need to cook the rice, rinse it and put it on plates. Add chicken breast strips to each plate, then pour in the finished soup and sprinkle with finely chopped green onions.

Let's summarize: Attentive readers have already noticed that the preparation of various versions of mushroom soup in chicken broth is not much different from each other. And it’s very similar to cooking any other soup. The main difference is in the method of cooking, frying and seasoning the mushroom soup. So, as in all cooking, don’t be afraid to experiment and... bon appetit!

Recipe for soup with champignons, potatoes and chicken with barley

Barley is known to quickly satisfy hunger, so soup with this grain in its composition turns out to be satisfying. Fresh tomatoes add piquant notes to the dish.

What ingredients will you need?

To prepare the soup you should take:

chicken meat – 300 g;
pearl barley – 100 g;
yellow potatoes – 3 pcs.;
medium-sized champignons with unopened caps - 6 pcs.;
onion. You should choose a classic onion variety - 1 pc. (average weight);
tomato with medium density - 2 pcs.;
carrot. You need a medium-sized vegetable - 1 pc.;
dried parsley – 1-2 g;
salt – 4-6 g;
chicken fat – 50 g;
laurel leaves – 2 pcs.;
quality ground pepper – 1 g.

Additionally, you should prepare about 1.5 liters of drinking water for the broth.

Step-by-step cooking process

Prepare the soup step by step:

Sort out the cereal and put it in cold water for about 8-10 hours.
After soaking, rinse the pearl barley thoroughly.
Place the barley in boiling water and cook for about 20 minutes from the start of boiling.
Place the boiled barley in a sieve to remove the broth.
Chop the clean onion and carrots. The first vegetable is in the form of cubes, the second is grated.
Clean the champignons from dirt and cut into slices.
Remove the skins from the potatoes, then cut the product into cubes.
Cut the meat into pieces.
Remove the skins from the tomatoes. To do this, scald the product with boiling water, then pour ice water over it.
Cut the tomatoes into small cubes.
Cook onions and carrots in chicken fat until lightly browned.
Add champignons to the fry and extend the cooking of the components for another 5 minutes.
Add tomatoes to ingredients. Cook the ingredient until fully cooked.
Make broth from chicken meat.
Place potatoes and frying from the frying pan into the broth.
After the contents boil, add salt, bay leaves and pepper to the pan.
When the potatoes are boiled until almost done, add pearl barley and parsley to the soup and let the contents cook for about 5 minutes.

It is advisable to consume the soup with green onions and sour cream.