Marinated mushroom soup - recipe with chicken, meat, how to cook and whether it can be cooked, photo

Mushroom soup is a tasty and aromatic dish. It can be prepared at any time of the year and quite quickly. Those who care about their health and do not eat fatty, high-calorie foods can make a light soup from canned mushrooms, for example, champignons. This dish can be consumed frequently, as it contains a small amount of fat and calories. The stew is served both for lunch and for breakfast and dinner. The pleasant smell that comes from it and the extraordinary taste do not take long to wait.

Recipe for creamy marinated mushroom soup

Light in texture and easy to prepare, this soup is perfect for all occasions. In this form, it is suitable for a holiday table, and suitable for professional photography, and for every day it will not be too expensive.

Number of servings: 12

Cooking time: 50 minutes

Energy value

calorie content – 58.5 kcal;
proteins – 2.4 g;
fats – 0.3 g;
carbohydrates – 11.6 g.

Ingredients

potatoes – 500 g;
canned champignons – 400 g;
onion – 1 pc.;
carrots – 1 pc.;
sunflower oil – 35 ml;
water – 2 l;
salt - to taste;
pepper - to taste;
greens (any) - several sprigs;
semolina – 1 tbsp.

Step-by-step preparation

Prepare all ingredients. Wash each one, remove the peel and husk, cut as follows: onion into small cubes, large potatoes, and grate carrots. Chop the champignons into slices.
Place the potatoes in a saucepan of simmering liquid and cook until almost done.
Make the soup base. To do this, heat a little oil in a thick-bottomed frying pan (you can replace refined oil with more aromatic olive oil) and sauté over moderate heat. Then add the grated root vegetable and then the mushrooms. Simmer for ¼ hour, stirring occasionally to prevent burning.
When the frying with champignons is ready, transfer it to the potatoes and add salt.
Using a blender, turn the liquid soup into puree and add a spoonful of semolina. I would like to note that this component should not be neglected - with its help the desired consistency is achieved. Cook until each ingredient is completely and completely cooked.

Serve in a tureen or in portions, sprinkled with fresh herbs on a plate. You can diversify the taste by adding your favorite spice. Some of the most suitable ones include basil, curry, cumin or savory, as well as dried or fresh dill.

Tip: to give a more delicate taste, you can easily use milk or heavy cream, which is added at the very end, preheated in a separate pan. You can also add butter when sautéing vegetables.

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.

Marinated porcini mushroom soup

Another improvisation on the theme of cream soups, but this time with a cheese aftertaste. The recipe is very simple, to prepare the stew, you don’t even need a video - everything is already clear.

Number of servings: 6

Cooking time: 40 minutes

Energy value

calorie content – 81 kcal;
proteins – 5.5 g;
fats – 2.2 g;
carbohydrates – 9.8 g.

Ingredients

porcini mushrooms (marinated) – 150 g;
onion – 1 pc.;
carrots – 1 pc.;
large potatoes – 2-3 pcs;
processed cheese – 100 g;
greens (parsley, dill) – 1 bunch;
salt - to taste;
black pepper (ground) - to taste;
water – 1 l.

Step-by-step preparation

Place potato slices and carrot cubes in a saucepan of boiling water. After a little time, add the chopped onion. Since the soup will eventually be pureed, the method of cutting the vegetables does not matter at all.
At this time, take care of the mushrooms. They must be transported from the jar to a colander, rinsed with running water and finely chopped.
When the vegetables have reached the desired condition, puree them, as they say among chefs, with a blender, pour them back into the pan and bring to a boil. Add mushrooms and cheese, adding in small portions.
Salt and pepper to taste. The dish is ready.

When choosing products, do not try to save money. For example, processed cheeses like “Orbita” are extremely inconvenient to melt, and the creamy taste is not as rich as we would like. But special cheeses for soups or “Viola” are quite suitable for cooking.

Tip: if you pickled small mushrooms for the winter, then it is not necessary to chop them - whole caps will look interesting in a creamy soup. The most you can do is cut it into two halves.

Sour cream soup with champignons

We invite you to familiarize yourself with the recipe for marinated champignon soup with sour cream. Preparing this soup does not take much time, because the mushrooms used are marinated and there is no need to peel them. For the stew you will need the following ingredients:

a jar of champignons;
5 pieces of potatoes;
onion;
carrot;
3 tablespoons of pearl barley;
vegetable oil;
70 grams of sour cream;
2 liters of water;
spices.

Peel the potatoes, chop into strips. Two potatoes should be left whole. Rinse the pearl barley. Put the water on gas, add pearl barley. Bring to a boil, throw whole tubers into the broth.

Peel the onions and carrots, fry in oil. Then add sour cream to the vegetables in the frying pan and simmer with the lid closed for 5 minutes.

Remove the cooked potatoes from the pan and mash them. Add shredded potatoes to the pearl barley and bring to a boil. Then add the champignons. After 10 minutes, send the stewed vegetables and mashed potatoes. Salt the stew and add seasonings to taste. Boil it a little, turn it off, let it brew.

As you know, there are a sufficient number of recipes for soups with mushrooms. They are not complicated. Even those who cook for the first time will not spoil the dish if they follow the recommendations. Also, in order not to buy canned mushrooms, you can marinate them at home yourself.

Recipe for marinated mushrooms and beans

A tasty and quite filling soup that everyone will enjoy, especially in the cold season. It will perfectly warm you in winter, reminding you of summer with its aromas.

Number of servings: 15

Cooking time: 1 hour 10 minutes

Energy value

calorie content – 53.1 kcal;
proteins – 2.4 g;
fats – 0.4 g;
carbohydrates – 10 g.

Ingredients

pickled honey mushrooms – 300 g;
steamed rice – 90 g;
medium carrots – 1 pc.;
large onion – 1 pc.;
potatoes – 250-300 g;
red beans – 200 g;
allspice - to taste;
bay leaf – 1-2 pcs.;
garlic cloves – 2 pcs.;
water – 2800 ml;
salt - to taste;
greens – 1 bunch;
sunflower oil – 45 ml.

Step-by-step preparation

Rinse the rice thoroughly with several waters, place in a bowl and cover with liquid.
While the rice is steeping, prepare the vegetables. Treat them as you are used to doing for any soup. Some people cut everything with a knife, for example, into cubes or cubes, while others grate the carrots. Do as you are accustomed to.
Pour the specified amount of liquid into the pan and boil the rice in it until almost completely cooked and only later throw in the potatoes.
Fry carrots and onions in a frying pan.
When the potatoes have softened, add the remaining ingredients - mushrooms and beans. Stir, add salt and spices. Cook for about five minutes from the moment it boils and let the soup “simmer” under the lid for a while. Serve sprinkled with any greenery and add a spoonful of sour cream.

You can make such a soup by adding a touch of piquancy to it by including a small hot pepper in the list of ingredients, which must be placed whole in the pan in the middle of cooking.

Tip: it is best to use canned beans for soup - these will significantly speed up the cooking process. If you took dried beans, then first soak them in enough water and cook them in a separate bowl. In a pressure cooker this can be done in no more than half an hour.

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:

Champignon mushrooms)	350 g
Sour cream	90 g
Vermicelli	120 g
Vegetable oil)	For roasting
Potato	300 g
Dill	1 bunch
Carrot	150 g
Onion	100 g
Bay leaf	2 pcs.
Salt	Taste
Pepper	Taste

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

First, cut the potatoes into large cubes and throw them into a full pan of boiling water.
Finely chop the onion and pour it into a hot frying pan along with the oil.
While the onion is frying over low heat, take a grater, grate the carrots on the fine side and also add to the pan.
We cook our frying until done, that is, until the onion begins to acquire a golden brown color.
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.
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.
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.
Let's return to our potatoes. Salt the water, add bay leaves and pour everything from our frying pan into the potato broth.
At the same time, add vermicelli. Mix well and leave to cook for 7-10 minutes.
Finely chop the dill and add it to the pan at the end.
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

Recipe for marinated mushroom soup with vermicelli

Vermicelli soups have become widespread due to the fact that, although they are easy to eat (although, to be honest, they are also easy to prepare), they are quite filling. However, few people prepared them based on mushrooms, especially pickled ones. We offer improvisational and incredibly tasty stew.

Number of servings: 14

Cooking time: 50 minutes

Energy value

calorie content – 51.5 kcal;
proteins – 2.2 g;
fats – 0.3 g;
carbohydrates – 9.9 g.

Ingredients

pickled mushrooms – 500 g;
carrots – 1 pc.;
onion – 1 pc.;
large potatoes – 4 pcs.;
vermicelli – 2 tbsp;
water – 2500 ml;
salt - to taste;
laurel leaf – 2 pcs.;
peppercorns – 4 pcs.;
sunflower oil – 35 ml.

Step-by-step preparation

Peel the root vegetables and onions. Shred it. If you use very small carrots, then cut them into circles, it will be more beautiful.
Boil water, add potatoes and boil for 10 minutes.
Prepare a standard roast, which you then transfer to a saucepan.
Add mushrooms (cut large ones), pour in a little marinade and vermicelli. Add salt if necessary. Next add spices and herbs.

Tip: if you are afraid that the pasta will swell beyond measure, then before adding it to the soup, heat it in a frying pan until lightly golden brown. But do not overcook so that the pasta does not turn black from frying.

Canned mushrooms in soup

Soup with canned champignons is a dish that can be prepared very quickly, so it is recommended for very busy housewives to take note. To prepare the stew, you will need the following ingredients:

600 grams of canned mushrooms;
4 pieces of potatoes;
carrot;
bulb;
70 grams of dill;
egg;
laurel leaf;
pepper.

You need to prepare the potatoes, cut them, put them in a container. Fill with water and put on gas to cook. Boil. Chop the onion and fry. Grate the carrot and add it to the onion. Fry the vegetables until the onion becomes transparent.

Drain the water from the mushrooms and add them to the vegetables. Fry for about 7 minutes. When the water and potatoes boil, add the fried ingredients and cook with the lid closed until boiling. The resulting foam must be removed.

Next, beat the egg and chop the dill. Reduce gas and when the stew boils, add salt and cook for another 12 minutes.

3 minutes before the end of cooking, pour in the egg, stir, season with pepper, add bay leaf.

Turn off the prepared stew and let it brew for 10 minutes. Then add dill.

Soup of pickled mushrooms and fresh cabbage

We recommend that you familiarize yourself with the unique recipe for solyanka in vegetable broth, the advantage of which is its availability and ease of preparation with a fairly wide list of products, which makes this soup incredibly tasty.

Number of servings: 13

Cooking time: 1 hour 25 minutes

Energy value

calorie content – 20.8 kcal;
proteins – 1.2 g;
fats – 0.4 g;
carbohydrates – 2.6 g.

Ingredients

pickled mushrooms – 100 g;
sauerkraut – 200 g;
fresh cabbage – 100 g;
pickled cucumbers – 2 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
tomato paste – 3 tbsp;
vegetable broth – 2500 ml;
olives – 50 g;
sunflower oil – 50 ml;
salt - to taste;
pepper – 4 peas;
laurel – 2 pcs.;
dill – 3 sprigs;
parsley - optional.

Step-by-step preparation

Finely chop fresh cabbage and mix it with sauerkraut, after washing the latter. Lightly brown the cabbage in a frying pan with refined oil. Add the cucumbers cut into strips and a little water or the broth you are preparing the dish with. Simmer covered for about 1/3 hour.
At this time, peel the carrots and onions, cut into half rings. Sauté in another bowl. When the vegetables are soft enough, add a couple of tablespoons of tomato paste and a small pinch of salt so that the roast does not fade from the high temperature.
Transfer the contents of both frying pans into a saucepan, add broth and add chopped mushrooms from the jar. Send the olives chopped into rings there.
Be sure to taste the stew; if there is not enough salt, add it. Add spices and cook the soup until fully cooked. On average, this will take you no more than 10 minutes.
Chop the greenfinch, pour it into the hodgepodge and cover with a lid to infuse.

I would like to note that after standing for a while, even in the refrigerator, the soup with pickled mushrooms will only become tastier as it infuses. After a few hours, you will be pleasantly surprised by the changes - the mushrooms will add a slight sourness to the soup.

Tip: if you don’t have vegetable broth in stock, you can easily replace it with plain water in equal proportions. Taking into account that you will still be preparing soup with vegetables, this will not particularly affect the result.

Preparation

Pour water for the soup into a saucepan and heat to a boil over low heat.
While the water is boiling, peel and cut the potatoes.
Place potatoes into boiling water.
Finely chop the carrots and onions.
Pour oil into the bottom of the frying pan and fry the chopped vegetables in it for 7-1 minutes until the frying becomes golden brown.
Chop the salted mushrooms and add to the frying.
Simmer vegetables and mushrooms for several minutes.
When the potatoes are boiled until soft, add the mushroom-vegetable mixture to the pan.
Cook for about a quarter of an hour. And only then can you taste and add salt and spices. If you do this earlier, before the mushrooms have thoroughly boiled, you may oversalt the dish.
Mix the eggs into a homogeneous mixture using a whisk.
When the soup is almost ready, pour the eggs into the dish being prepared in a gentle stream, stirring thoroughly to form thin egg “strands.”
Remove the pan from the heat, cover with a lid and let sit for a few minutes.
Serve the soup with herbs, grated cheese, sour cream, and natural yogurt. Wheat croutons or rye bread croutons rubbed with a clove of garlic go well with this dish.

Cooking with chicken and meat

Despite the fact that we have presented recipes exclusively for a lean diet, you can modify any of them. After all, there is no limit to perfection! All you have to do is prepare a meat-based soup. It can be either chicken broth or beef broth. The chronology of the recipe is practically unchanged. The only note would be to pre-cook the broth. Only time will be adjusted, because each product has its own time. You can also add meat to soup, which will only become tastier.

Even if you haven’t prepared for winter on your own, buy a jar of pickled mushrooms in the store, because soups with them are worth your attention. And don't forget to add sour cream, bon appetit!

How to cook chicken soup with mushrooms - 15 varieties

Chicken soup with champignons
Chicken soup with rice and mushrooms
Creamy soup with chicken and mushrooms
Soup with chicken, mushrooms and beans
Cheese soup with chicken and mushrooms
Chicken noodle soup with mushrooms
Cream soup with chicken and mushrooms
Chicken rassolnik with mushrooms
Thai chicken soup with mushrooms
Creamy chicken liver soup with mushrooms
Chinese soup with chicken and mushrooms
Old Russian soup of chicken giblets with mushrooms
Japanese miso soup with chicken and mushrooms.
Italian chicken soup with mushrooms and omelette
Chicken soup with mushrooms in a slow cooker

Pea soup with smoked chicken and carrots

Photo: in.pinterest.com
Fragrant smoked meats are a great way to whet your appetite.

You will need: 300 g smoked chicken, 1 cup peas, 300 g potatoes, 1 carrot, 2 bay leaves, 2 black peppercorns, salt, 3 liters of water.

Preparation: Boil peas with spices for 1.5 hours. Add chopped potatoes, carrots and smoked chicken. Boil everything together for 20 minutes. Add salt and turn off after 2 minutes.

Description of preparation:

This simple recipe for mushroom soup with noodles is undoubtedly not only tasty, but also healthy, and is perfect for daily use.
I cook it quite often, because it is done in a matter of minutes, and the ingredients are almost always on hand, and besides, the children, oddly enough, really like it. And, if you are interested in this recipe, then I will be happy to tell you how to prepare mushroom soup with noodles quickly and tasty. Purpose: For lunch / For dinner Main ingredient: Mushrooms / Champignons / Vermicelli Dish: Soups

Italian chicken soup with mushrooms and omelette

Hearty and tasty soup with Italian notes. The chicken and mushrooms in this soup go perfectly with a delicate spicy omelet.

Ingredients:

Chicken – 800g;
Mushrooms – 250g;
Chicken eggs – 3 pcs.;
Carrots – 1 pc.;
Onion – 1 pc.;
Flour – 1 tbsp;
Parsley – 1 bunch;
Salt, ground pepper, bay leaf, Italian herbs - to taste.

Preparation:

Rinse the chicken, put it in a saucepan, add water and cook over medium heat.

Meanwhile, wash and peel the vegetables and mushrooms. Fry finely chopped onion in vegetable oil until transparent, then add grated carrots and mushrooms in slices. Simmer together for 10-15 minutes, then add flour and mix everything thoroughly.

Prepare two thin omelettes using eggs, finely chopped parsley and salt. To do this, whisk all the ingredients together and bake the resulting mixture in a frying pan with a small amount of vegetable oil. Roll up the finished omelettes and cut into thin strips.

Pour fried vegetables and omelette into a saucepan with broth, add spices and spices. Boil everything together for 5-10 minutes.

Let the soup steep and serve.

Soup with green peas and chicken

Photo: polezniesvojstva.ru
You can cook with fresh, canned or frozen peas.

You will need: 500 g chicken, 1 cup green peas, 350 g potatoes, 3 black peppercorns, salt, 2.5 liters of water, herbs.

Preparation: Cut the chicken and simmer with black pepper for 40 minutes. Add chopped potatoes and cook for another 10 minutes. Add green peas, salt and turn off after 5 minutes. Sprinkle with finely chopped herbs and leave covered for 15 minutes.

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Pea soup with chicken in a slow cooker

Photo: photorecept.ru
Very appetizing and rich pea soup!

You will need: 400 g chicken, 150 g peas, 400 g potatoes, 1 carrot, 3 black peppercorns, salt, 3 liters of water.

Preparation: Pre-soak the peas for 2 hours. Place chopped chicken, prepared peas, black pepper and water in a multicooker bowl. Cook for 1 hour on the “Cooking” mode. Add chopped carrots and potatoes and cook for another 15 minutes. Add salt, turn off the heat and leave covered for 20 minutes.