Hearty dried mushroom soup in a Redmond slow cooker. Mushroom soup from dried mushrooms in a multicooker Redmond

Reviews (2)

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Prepared by: Arina Volskaya

04/22/2017 Cooking time: 2 hours 0 minutes

Dried mushroom soup in a slow cooker turns out especially tasty, aromatic and rich. To cook this soup, you do not need to have any special culinary talents; it is very easy to prepare.

Recipes for making mushroom soups in a slow cooker (photo and video recipe)

The amazing smell that mushroom soup spreads in a slow cooker can make the whole family gather at the dinner table. This homemade dish will become more delicious with every spoonful. The Redmond multicooker will always help you prepare the agreed upon treat, even if you don’t have time. Many housewives are sure that it is impossible to prepare any soup without cereals. Others simply add potatoes, while others, with skill, generously add buckwheat to the soup. We have taken into account all the disputes and wishes and provide you with recipes with photos for every taste.

Description

Mushroom soup in a slow cooker

We will cook not from fresh, but from dried product.
Dried mushrooms will add some piquancy and richness to the soup. By itself it will turn out lean and low-fat. The dish can be served as lunch in the diet menu.
Its main feature is, of course, the speed of preparation. We will simply prepare all the vegetables and gradually add them to the slow cooker, and she will make sure that the soup turns out nourishing and aromatic.

You can find a step-by-step recipe for preparing such a hot dish with photos below. From it you will learn how to quickly and easily prepare aromatic mushroom soup in a slow cooker at home. In addition to dried mushrooms, another main ingredient in the soup will be buckwheat. This cereal is known for its taste and beneficial properties. It is this that will make the soup thick and rich.

Mushroom champignon soup

We will start cooking with the easiest soup. It can be either lean or cooked in meat or chicken broth. It will require the following ingredients:

• 300 gr. champignon mushrooms (can be dried);
• 3 potatoes;
• 1 onion;
• 3 tbsp. l. vegetable oil;
• spices, pepper and salt - to taste.

Turn on the Redmond multicooker and set it to the “Frying” mode.
In this case, time has no meaning. Pour vegetable oil into a bowl. Then peel the onion, chop it finely and lightly fry it. Now wash the mushrooms, peel them and chop them large or fine. Add them to the multicooker bowl and fry them as well. Now it's time to peel the potatoes, wash them thoroughly and then cut them into cubes, then also put them in the bowl. It should also be lightly fried. Now we have reached the moment when mushroom soup will be prepared in the Redmond multicooker. Therefore, pour hot broth or just boiled water into the bowl. Turn off the “Frying” mode.

Having switched to the new “Stewing” mode, use the “Cooking time” or “Time setting” buttons to select a cooking interval of 40 minutes. After 30 minutes, salt our dish and add spices.

Recipe preparation process

To make dried mushroom soup, we will use dried mushrooms, water, potatoes, onions, carrots, noodles, salt, pepper and vegetable oil.

We rinse the mushrooms several times in hot water, and then soak them in hot water for 30 minutes.

Pour some vegetable oil into the pan. Finely chop the onion. Grate the carrots on a coarse grater. Put them in a saucepan. Fry everything together on the “Baking” mode for 10-12 minutes.

Finely chop the mushrooms and put them in the pan too.

Cut the potatoes into small cubes and add them to the pan.

Add water. Add salt and pepper to taste. On the multicooker, set the “Baking” mode for 40 minutes.

In order to prepare an incredibly tasty first course, you do not need to have any special culinary talent. To do this, all you need is a slow cooker and just a little free time. Here you can find recipes that will satisfy any gourmet. The main thing is that their main ingredient is dried mushrooms. After all, it is precisely this method of storing this product that can preserve all its beneficial properties and taste. In addition, the mushrooms will not need to be boiled first; drying them makes them faster to cook.

Mushroom soup with cheese and oyster mushrooms

Cooking soup in the Redmond slow cooker is a pleasure. You will need to chop all the necessary products into a bowl and wait for a hearty, aromatic and tasty dish to be prepared. Since not all soup recipes are based on champignons, we decided to break away from this tradition and offer you something completely new: oyster mushroom soup. To prepare it you need to have on hand:

• 300 gr. oyster mushrooms;
• 200 gr. processed cheese;
• 3 or 4 potatoes;
• 1 carrot;
• 2 onions;
• 2 l. water;
• Dill and 2 pinches of salt.

Now you can start cooking.
Peel the carrots and onions and cut into cubes. Place the processed cheese in the freezer for about ten minutes. We wash our oyster mushrooms and cut them into cubes, as shown in the photo. We also cut potatoes into cubes. We are finally getting to the stage where we start preparing mushroom soup in a slow cooker. To do this, instead of the usual champignons, put oyster mushrooms, onions, potatoes, carrots and processed cheese grated on a fine grater, which we put in the freezer, into its bowl. Add water to the bowl, add salt and set the Redmond multicooker to “Soup” mode for exactly one hour.

Mushroom soup with peas

Therefore, allow me to present to your attention the preparation of champignon soup in a Redmond multicooker, but with the addition of peas.
There are different recipes, even from dried mushrooms, but we decided to offer you this one. To prepare it you will need the following ingredients:

• 500 gr. smoked pork ribs;
• 1 onion;
• 1 carrot;
• 2-3 tbsp. spoons of vegetable oil;
• 2 multi-cups green and yellow peas;
• 3 potatoes;
• 200 gr. champignons (preferably fried);
• thyme and marjoram;
• bay leaf.

Let's start cooking.
Wash 2 multi-cups of yellow and green peas and soak them in cold water for about 10 hours so that they boil well in the slow cooker. It is better to take shelled peas, crushed into halves. Green peas cook faster than yellow peas. Finely chop the carrots and onions, put them in a bowl and pour vegetable oil into it. Then turn on the “Frying-vegetables” mode for approximately 5 minutes. During the frying process, vegetables must be stirred periodically. If you see that the onions and carrots are frying too much, you can add a small amount of water to the bowl.

Drain the water from the soaked peas and place them in the bowl as well. Now add the smoked pork ribs and fill the bowl with water to the maximum allowable upper level. Add salt and turn on the “Soup” mode for two hours.

Now you need to peel and cut the potatoes into cubes. It will need to be added an hour before the “Soup” mode ends. Fried mushrooms are also served along with the potatoes. 10-15 minutes before the end of cooking, add spices and bay leaves to the dish.

When the soup is ready, the ribs are taken out of it, cleaned of meat, which is returned back, but already cut into small pieces.

Preparation

Mushroom soup made from dried mushrooms in a Redmond slow cooker

1. Fill the mushrooms with water, cover with a lid and leave for about 2 hours.
2. We put the Redmond multicooker in frying mode. We stop time for 20 minutes.
3. Wash the chicken meat well under running water.
4. Pour vegetable oil into the multicooker.
5. When the oil is hot, lay out the chicken and fry with the lid open for 5 minutes on one side, then turn it over, add salt, pepper and fry for another 3 minutes.
6. Preparing the vegetables. Peel the onions and carrots and cut them into small cubes. Add to chicken. Mix. Salt and pepper the chicken on the other side.
7. We cut the mushrooms. 5 minutes after the vegetables begin to fry, add mushrooms to them.
8. Close the lid and fry for the remaining time.
9. Preparing the potatoes. To do this, we clean and cut it into strips.
10. After the readiness signal, turn off the frying mode and fill the contents of the multicooker with water. Add potatoes. We salt everything.
11. Set the multicooker to stewing mode and set the timer for 1 hour.
12. A couple of minutes before it’s ready, add finely chopped green onions to the slow cooker.

Mushroom soup made from dried mushrooms in the Polaris multicooker

1. Soak dried mushrooms in hot water and leave for 2 hours.
2. Pour oil into the multicooker; when it gets hot, add the chicken breast.
3. Strain the mushrooms and pour the water from them into the slow cooker.
4. We chop the mushrooms themselves not very finely and put them there.
5. We put the multicooker on the stewing mode and set the time to 2 hours.
6. Meanwhile, peel the onion and chop as finely as possible.
7. We also peel the carrots and chop them on a coarse grater.
8. Peel the potatoes and cut into strips.
9. An hour before the soup is ready, add vegetables to the slow cooker. Salt and add black pepper.
10. When the ready signal sounds, open the lid and add green onions to the soup, which should first be chopped as finely as possible.

Mushroom soup made from dried mushrooms in a Panasonic multicooker

1. Pour boiling water over the mushrooms and leave for 2 hours, covered.
2. When they are ready, drain the water, rinse them and chop them not too finely.
3. We also cut the chicken into portions.
4. Set the multicooker to frying mode for 10 minutes.
5. Pour oil, add mushrooms.
6. After 5 minutes, add the chicken and mix everything.
7. Add salt and pepper.
8. After the mushrooms and chicken are finished frying, turn off the frying mode and turn on “Stew” for 2 hours. Close the lid.
9. Peel the onion and cut into half rings.
10. We also peel the carrots, cut them in half, then cut them into slices in tonic water.
11. Peel the potatoes and cut them into medium-sized cubes.
12. An hour before the soup is ready, add vegetables to the slow cooker, salt and pepper everything.
13. Cover again and cook for another hour.
14. When the soup is ready, add chopped green onions as finely as possible. Close and set on “Heating” for another 10 minutes. Then the soup will not need to infuse.

Cream of mushroom soup

There are recipes in which, using mushrooms, including dried ones, you can prepare an excellent puree soup in a slow cooker.
We offer you one of these recipes. Ingredients you will need:

• 500 gr. mushrooms (not dried);
• 2 onions;
• 3 large potatoes;
• homemade crackers;
• 300 ml chicken broth;
• 200 ml 20% cream;
• fresh greens;
• a clove of garlic;
• salt, pepper and spices.

The puree soup is prepared as follows:

1. Wash mushrooms and onions in cool water. The last one is finely chopped. Peel the potatoes and cut them into small cubes.
2. The multicooker is set to the “Baking” mode, and the onions are placed in the bowl. Sauté for about 10 minutes, after which mushrooms and potatoes are added and the garlic is squeezed out. Then the lid is closed and left until the cooking mode is completed.
3. At this time, you need to prepare the crackers. To do this, you need to cut the white bread into cubes and place it on a baking sheet, pre-greased with oil. Then everything is put in the oven. The degree of readiness is determined by the required toastiness and crispiness.
4. After the signal for the end of the cooking mode sounds, add spices and salt to the bowl. Then turn it on for another 10 minutes in the “Baking” mode.
5. This step is the most interesting because it purees mushroom soup in a slow cooker from ordinary soup. The entire consistency must be passed through a blender. Then the finished “mixture” is again transferred to the multicooker, cream is added to it and everything is brought to a boil, but in the “Steam” mode.

If you want to make dried mushroom soup, you can use any recipe. The main thing to remember is that they must first be soaked in cold water for at least one hour.

Meat in pots with mushrooms, potatoes and vegetables

Don’t forget the old proven recipe for preparing a fragrant oven-baked meat dish - in pots. But today, the meat I cooked at home in pots will not be lonely: mushrooms, potatoes and vegetables (I also baked them and made a salad with eggplants and sweet peppers from them) will give the suffering and hungry a wide range of flavors when full.

My household always favors the combination of meat and mushrooms in recipes, not to mention potatoes, but the housewife’s opinion always prevails over the rest, so the set of vegetables I like often sits next to them.

Cooking meat with mushrooms, potatoes and vegetables in pots in the oven is not difficult for anyone, but the end result will always be a tasty and healthy dish. The amount of ingredients in the recipe is designed for 3 pots (they are shown in the photo), but, as you understand, each housewife may have different sizes.

Recipe ingredients:

• 300-400 grams of meat, pork or beef,
• 200 grams of fresh mushrooms (40 grams can be dried) - I took champignons,
• 3 medium sized potatoes
• 1 piece red bell pepper
• a quarter of a chili pepper
• carrots, onions - 1 pc.,
• bay leaf - optional
• oil (lean) for frying, salt, pepper.

Cooking pork meat in pots, with photo

Wash the meat in cold water and cut into small pieces.

Fry the meat pieces in a saucepan in oil, adding salt and pepper to the pork during cooking.

Chop mushrooms (champignons) coarsely.

Place the champignons in a frying pan and fry in a small amount of oil. Cut the peeled onion and add it to the mushrooms.

Let's start with the vegetables in the recipe. We clean, wash and cut the potatoes. We cut the carrots after washing and peeling them. Cut the seeded bell pepper into square pieces. Finely chop the chili pepper.

Place half of the cooked potatoes in the first layer.

This is followed by mushrooms with onions and carrots into the pots.

We put meat on them, then two types of peppers.

The top layer will again be potatoes. Add bay leaf, salt and pepper. Add a little water (100-150 grams).

Having sent the pots to the oven, heated to 200 degrees, we give the contents time to bake for 50 minutes.

Taking out the pots with meat, mushrooms and other tasty contents, including vegetables and potatoes, from the oven, you will immediately feel the indescribable aroma of the prepared dish!

Mushroom soup in 1 hour from oyster mushrooms in a slow cooker - recipe with photos!

Autumn has come - mushroom time, which means it's time to go collect them and prepare delicious mushroom soup in the Redmond slow cooker according to our proven recipe!
What types of mushrooms are best to make soup from? Champignons, porcini mushrooms, chanterelles, honey mushrooms are suitable, but we will use oyster mushrooms.

They are very easy to cook and their flavor comes through very well in the soup. Quick to prepare and taste great.

If you are convinced, then go to the list of ingredients, look at what is needed for this recipe and start cooking. And if you’re missing something, no problem, go to the store and buy it.

I myself didn’t have onions, sour cream or processed cheese - I had to go to the market. Oh yes, one more warning - it’s better to buy mushrooms in a store and keep your receipt, there is a greater chance that they are not toadstools and you will not get poisoned. Although oyster mushrooms are difficult to confuse with another species, more precisely with toadstools, it is still better to be safe. Before cooking mushroom soup in a slow cooker, the mushrooms do not need to be boiled first, just rinse and can be used for their intended purpose.

What mushrooms should you use for cooking?

You can cook the soup with any dried edible mushrooms. It can be:

• Russula
• Champignon
• Boletus
• boletus
• White mushrooms
• Boletus
• Chanterelles

It is worth noting that drying any type of mushroom must be done correctly, since this product consists of 80% water and if prepared incorrectly, the mushrooms can turn out tasteless or quickly spoil. Nowadays, buying such a product in a store is problematic, since it is not sold everywhere. Therefore, it is better not to risk it and prepare fresh mushrooms yourself so that you can enjoy a wonderful first course in winter.

• Mushrooms must be clean, free of dirt and mold. To do this, the product must be prepared in advance.
• Vegetables must be included in a mushroom soup recipe, since they are the ones who saturate the broth and make the dish more tasty and varied.
• Before cooking, you should definitely rinse the cereal so that it does not give the golden broth cloudiness and an unpleasant sediment.
• It is best to use butter, as it is tastier. In addition, such a product will give the broth a light, delicate taste.
• Only dill should be used as greens.
• Spices and seasonings are not recommended to be added to the soup, as they will spoil the rich taste of the broth.

Mushroom soup made in a slow cooker is served with sour cream, as it can best complement the dish and make it even tastier and healthier.

Mushroom soup in a slow cooker - the simplest recipes for a delicious first course

Preparing mushroom soup in a slow cooker is much easier and simpler than on the stove; you don’t need to worry that the dish will burn or boil over, the main thing is to set the timer correctly and strictly follow the recipe. This treat will perfectly satisfy your hunger in the summer, and will also warm you up in the winter. There are many recipes that are definitely worth trying.

How to cook mushroom soup in a slow cooker?

Mushroom soup in a slow cooker can be prepared either from forest mushrooms, chanterelles or porcini mushrooms, or with champignons or oyster mushrooms, which are grown in greenhouses. In the first case, it is recommended to put the product in meat broth, in the second - in water, frying it in butter.

1. Sautéing onions and mushrooms before preparing the soup base will reveal a new flavor.
2. The broth can be supplemented with ground dried mushrooms.
3. Less rich soups are made from milk mushrooms, boletus and boletus, and even weaker ones from honey mushrooms, oyster mushrooms and russula.
4. Mushroom soup in a slow cooker will be more satisfying if you add cereals to it: wheat, pearl barley, rice and others.

Mushroom soup in a slow cooker made from fresh mushrooms

The most delicious soup is made from fresh mushrooms in a slow cooker. The forest ones are more fragrant, but with champignons and oyster mushrooms there is less hassle and they are safer. Grated zucchini and chopped tomato will add an original taste to the dish; they are added 10 minutes before the end of cooking. The easiest recipe is a rustic soup, where a slow cooker acts as an oven.

• mushrooms – 300 g;
• potatoes – 6 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• greens - 1 bunch.

1. Chop the onion and carrots and fry on the “Frying” board.
2. Chop the mushrooms and simmer with vegetables for 5 minutes.
3. Cut the potatoes and mix with the frying mixture.
4. Fill with water, activate the “Soup” mode for 1 hour.
5. Sprinkle mushroom soup from champignons in a slow cooker with herbs and leave for 10 minutes.

Mushroom soup in a slow cooker from frozen mushrooms

The main advantage of this dish is the aroma; the richer the mushrooms, the tastier the treat will be. Many housewives make preparations so that they can then prepare an amazing frozen mushroom soup in a slow cooker. There is no need to defrost them, just put them in boiling water. Suitable spices include black pepper, basil, cumin, rosemary or thyme.

• potatoes – 3 pcs.;
• mushrooms – 350 g;
• carrots – 1 pc.;
• bay leaf – 1 pc.

1. Chop the onion and carrots, fry for 15 minutes in the “Baking” mode.
2. Chop potatoes and mushrooms, add to vegetables with spices.
3. Place bay leaf and add water.
4. Cook for 40 minutes.

Mushroom soup from dried mushrooms in a slow cooker

If you want a hearty dish, but there are no frozen mushrooms, fresh ones are already boring, you should try another recipe - dried mushroom soup in a slow cooker. They need to be soaked for 3-4 hours, boiled in the same water for 10 minutes, and the first dish cooked in it. For a rich treat, take 1 glass of mushrooms per 3 liters of water.

• potatoes – 5 pcs.;
• onion – 1 pc.;
• dry mushrooms – 1 tbsp.;
• carrots – 1 pc.;
• flour – 2 tbsp. l.;
• oil – 2 tbsp. l.

1. Soak the mushrooms in advance.
2. Chop the onions and carrots and sauté in the “Fry” mode.
3. Fry the flour in a dry frying pan for a couple of minutes, dilute with cold water, and pour into the vegetables.
4. Cut potatoes and mushrooms and add.
5. Add water and spices, set to “Stew”.
6. Cook mushroom soup in a slow cooker for 1 hour.

Soup with salted mushrooms in a slow cooker

You can get an unusual taste by cooking marinated mushroom soup in a slow cooker. Some housewives put them in half with salted ones. Semolina or flour fried in a dry frying pan will help make the dish thicker; a couple of spoons will do. Of the varieties of green onions, it is better to put “batun” or “shallots”, and cook them in chicken broth.

• chicken – 400 g;
• potatoes – 3 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• mushrooms – 350 g;
• rice – 8 tbsp. l.;
• green onions - 1 bunch.

1. Cut the meat, fry.
2. Grate the carrots, chop the onions and mushrooms.
3. Add to chicken, sauté for 10 minutes.
4. Cut the potatoes.
5. Rinse the rice.
6. Fill with water, add spices and salt.
7. Set to “Stew” for an hour.
8. When the soup with meat and mushrooms in the slow cooker is ready, sprinkle with green onions.

Mushroom puree soup in a slow cooker

If ordinary mushroom soup was often cooked in Rus', then cream soup was “borrowed” from Europeans somewhere in the 15th century. Champignons are suitable for it; you need to take small mushrooms with tight caps. You can cook it without potatoes; butter and cream will add fat to the treat; cream of mushroom soup in a slow cooker turns out to be especially tender.

• mushrooms – 300 g;
• carrots – 1 pc.;
• potatoes – 3 pcs.;
• onion – 1 pc.;
• garlic – 2 cloves;
• cream – 100 ml;
• greens - 1 bunch.

1. Chop onion, garlic, carrots and herbs.
2. Chop the potatoes and mushrooms and put everything in a bowl.
3. Fill with water, add spices, set to “Steam” mode for 30 minutes.
4. Leave for 15 minutes, transfer the grounds to a blender and grind.
5. Return to the bowl and pour in the cream.
6. Keep the cream of mushroom soup in the multicooker on “Heat” for 5 minutes, sprinkle with herbs.

How to make dried porcini mushroom soup

Necessary utensils: pan, knife, sieve, rolling pin and cutting board.

Ingredients

How to choose ingredients

• Never buy dried mushrooms from your hands. They need to be purchased only in a store, always in original packaging. It should indicate the type of mushrooms and their calorie content. The highest grade is considered to be dried mushrooms consisting only of caps. If the package also contains legs, then this is not a violation of technology, it is simply a lower grade product. One of the signs of low-quality mushrooms is a wormhole. It is easy to see even in dried mushrooms. Also, mushrooms should not crumble into dust. This means that they are either very old or infested with pests.
• When choosing vegetables, you need to carefully examine them. Choose whole fruits without any damage. If there are even small spots on the vegetables, they may be seriously affected by rot inside.
• The greens should be juicy and beautiful, as if they were just picked. The uneven color of the leaves may indicate that it was fed with nitrates.

Step-by-step recipe for mushroom soup made from dried porcini mushrooms

1. Rinse 70 g of porcini mushrooms and fill them with 1 liter of cold water. Leave for 2 hours until they swell well.
2. Now prepare the homemade noodle dough. Sift 100 g of flour and add a pinch of salt.
3. Then add 1 egg.
4. Knead until you have a smooth and elastic dough. Cover the dough with a bowl and leave it for about 20 minutes for the flour to swell.
5. Wash and peel 1 onion, 1 medium parsley root, 1 potato and 1 carrot. Cut the parsley root in half, cut the onion and potatoes into cubes, and cut the carrots into slices.
6. Place all vegetables in a saucepan and fill with 1.5 liters of drinking water. Bring the soup to a boil and simmer over low heat for 10 minutes.
7. Salt the soup to taste and add mushrooms.
8. Strain the water in which they swelled and also add to the soup. Cook over low heat at a constant boil until the mushrooms are cooked.
9. Roll out the dough into a thin layer about 1 mm thick.
10. Then cut it into strips about 6-7 cm. Place the strips on top of each other and cut the noodles into small strips.
11. Add the noodles to the soup and cook it for another 10-15 minutes over low heat with the lid open. Usually this soup turns out quite dark, sometimes brownish. This is normal, mushrooms give this color to the broth.
12. Serve with fresh herbs.

Video recipe for making dried porcini mushroom soup

This video shows how to cook dried porcini mushroom soup. Watch to find out. how to properly cook such mushrooms and how to make homemade noodles for soup.

https://www.youtube.com/watch?v=JpGPu3xCz5EVideo can't be loaded because JavaScript is disabled: Dried Mushroom Soup – Grandma Emma's Recipe (https://www.youtube.com/watch?v=JpGPu3xCz5E)

Mushroom soup in a slow cooker

The amazing smell of mushroom soup makes the whole family gather at the dinner table. It is so homemade and delicious that you always want more.

A slow cooker will help you prepare such a treat, even if you don’t have time. By the way, some housewives are sure that mushroom soup simply cannot exist without cereals.

Some people add barley, others think that potatoes will be enough, and others expertly prepare soup with potatoes and buckwheat. This is the recipe for mushroom soup in the Redmond multicooker that we offer you.

Mushroom soup in a slow cooker (with potatoes and buckwheat)

Ingredients:

• 2 liters of chicken broth (or vegetable broth).
• 300 grams of mushrooms.
• 3 potatoes.
• A handful of buckwheat.
• Bulb.
• Carrot.
• Vegetable oil.
• Spices.

Preparation:

We clean the vegetables, cut the potatoes into cubes, chop the onion, chop the carrots into bars.

To prepare lean mushroom soup, vegetable broth or water is enough. If you want a richer soup, take chicken broth; if you don’t have it, you can start cooking by boiling it.

Let’s assume that there is still broth, then heat up two tablespoons of vegetable oil in the “frying/baking” mode and add the mushrooms cut into slices, after 20 minutes add the onion, then add the carrots. After 10 minutes, add the potatoes and fry them a little.

Don't forget about buckwheat. Stir everything for a couple of minutes and pour in preferably hot or boiling broth (this will shorten the cooking time).

Set the “stew/soup” program for 40 minutes and prepare the mushroom soup in the Redmond multicooker in this mode. About 10 minutes before the end of cooking, add spices and herbs. After the beep, the soup can be served.

If you want a brighter taste, add bell peppers, tomatoes or other seasonal vegetables.

Ingredients:

Step 1

Wash the mushrooms and place in a saucepan or bowl for 2-3 hours. The water should be hot.

Step 2

After the time has passed, drain the infusion and fill the mushrooms with clean water so that it takes up half the multicooker bowl. We put the device in the “Stew” mode, add salt and cook until it boils. After this, remove the foam from the surface of the water.

Step 3

As it boils, strain the broth, chop the mushrooms and fry in a multicooker on the “Fry” program along with onions and carrots. Don't forget to fry in butter.

Step 4

After 20 minutes of frying, pour the broth into the bowl and boil it again on the “Stew” program. Meanwhile, prepare the potatoes - peel the tubers and cut them into small cubes.

Step 5

Add potatoes to the bowl after boiling water, add spices, rice and bay leaf. Cook the dish for 50 minutes at the same mode.

As you cook, pour the pre-chopped greens into the bowl and close the multicooker for 3-5 minutes. After this, the aromatic and light soup can be served.

Mushroom soup is especially tasty and nutritious. Try to cook this dish yourself, and the joy of your loved ones will know no bounds.

Watch another version of this dish in the video below:

Ingredients:

• Chicken – 500 gr.
• Mushrooms – 400 gr.
• Potatoes – 500 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Salt, seasoning
• Bay leaf
• Greenery

Mushroom soup in a slow cooker made from fresh mushrooms

Any fresh mushrooms are suitable for preparing mushroom soup, but for the purposes of this recipe, we will opt for chanterelles. Red-haired frogs are collected from summer to mid-autumn. They are never wormy. Due to their easily recognizable bright color and shape, even inexperienced mushroom pickers can safely collect them (the main thing is not to confuse them with false chanterelles).

Ingredients:

• 500 grams of fresh mushrooms (chanterelles)
• 4 potatoes (medium)
• 1 onion
• 1 carrot
• 2 cloves (cloves) of garlic
• 2-4 tablespoons fine soup noodles
• 180-300 grams of processed cheese (2-3 packs)
• Salt, herbs and spices to taste

Making fresh mushroom soup in a slow cooker:

We sort the mushrooms, remove their leaves and grass twigs, and clean the stems from the soil. Rinse in cool water. We cut large specimens into several parts, and send small mushrooms to the slow cooker whole.

Fill the chanterelles with water (2 fingers above the surface of the mushrooms), add salt and boil in the “cook” mode for 15-20 minutes, skimming off the foam. Place the cooked mushrooms in a colander and let them drain.

In the bowl of a multicooker, sauté carrots, onions and chopped garlic cloves cut into thin strips in olive oil for 5-7 minutes in the “frying” mode, add boiled chanterelles, and continue cooking in the same mode for another 5-10 minutes.

Dip potatoes, cut into small slices, into the soup base, add water, not reaching the maximum of about 300 milliliters.

Find the “soup” or “cooking” mode in the multicooker menu and set it for 25-30 minutes. Add soup noodles and finely chopped herbs, cook for about 7-10 minutes in the same mode. 5 minutes before the end of the process, stirring, add the grated processed cheese into the soup.

Mushroom puree soup in a slow cooker

Ingredients:

• 300-350 grams of dried mushrooms
• 100 milliliters cream (20%)
• 2 liters of rich meat broth
• 35 grams butter (72-82% fat)
• 5 grams dried ground garlic
• 4-5 potatoes (small)
• 250-300 grams of cauliflower
• 2 onions
• 1 carrot
• Greens (parsley, basil, dill)
• 1 pinch nutmeg powder
• Salt and spices to taste

Making pureed mushroom soup in a slow cooker:

We send the dried mushrooms to swell in a bowl of warm water for 3-4 hours. Squeeze out excess moisture from the mushrooms. Fry chopped onions, carrots, mushrooms, parsley stalks in butter in the bowl of the appliance, sprinkling with garlic powder, for 15 minutes in the “frying” mode.

Add potato cubes and finely chopped cauliflower stalks, salt and spices to the bowl. Fill everything with meat broth and switch to “stew” mode for 22-25 minutes until cooked.

Pour the soup into a bowl and puree with a blender. In another container, beat the warmed cream with nutmeg. Serving the finished dish looks like this: fill the lower 2/3 of the plate with puree soup, the upper part with cream and nutmeg, decorate with herbs and croutons.

2 comments on “Mushroom soup in a slow cooker”

3 potatoes... This is simply a masterpiece. After all, potatoes are the same size, right? Apparently someone in the store deceived me, because the potatoes there are all different. One with the fist of a newborn, the other with 2 fists of an adult man.

Maxim, well, I probably meant medium potatoes)))

Mushroom puree soup from champignons in a slow cooker

Mushroom puree soup has an amazingly delicate taste. It is extremely easy to prepare and is perfect for fans of healthy eating. Most often, champignons are used for this soup, since they can be found quite easily at any time of the year. Wash them thoroughly before cooking. We will prepare the delicate puree soup in a multicooker (in our case, we used a Redmond RMC-M10 multicooker).

Ingredients for making champignon cream soup in a slow cooker:

• champignons (we used fresh in the recipe, but frozen are also perfect) – 400 g
• onion – 1 pc.
• potatoes – 3 pcs.
• carrots – 1 pc.
• cream (it is better to use a fatty product) – 200 ml
• garlic – 2 cloves
• greens, salt, pepper - to taste
• vegetable oil – 4-5 tbsp.

Recipe for making champignon cream soup in a Redmond multicooker:

Chop the onion and carrots. Finely chop the first one with a knife, grate the second one on a coarse grater.

Pour vegetable oil into the multicooker container and add chopped vegetables. Let's fry them. To do this, set the “frying” mode on the control panel and program the time – 15 minutes.

Cut the champignons randomly.

Add the mushrooms halfway through the cycle to the onion-carrot mixture. Stir and fry everything until the end of the program signal.

Cut the potatoes into cubes.

After the end of the first program, pour about one and a half liters of water into the multicooker bowl with fried mushrooms and vegetables. Let's start the "soup" program. To prepare champignon puree soup in a Redmond multicooker, we will need no more than an hour. Immediately add the potato slices to the future soup.

Towards the end of the program (about ten minutes), finely chop the dill.

Add it to the almost ready mushroom soup.

Next, pour in the heavy cream.

The finishing signal of the multicooker sounds. Now you need to very carefully lower the immersion blender into the bowl of the device and run it for about a minute.

Our mushroom champignon soup is ready! You can pour it into broth bowls and start your meal.

Recipe for aromatic mushroom soup

Since ancient times, mushrooms in vast Russia have been stored for future use for the winter, so that in any weather one could always enjoy the taste of a hot and incredibly aromatic dish. The fastest way to prepare hot dishes is mushroom soup from dried mushrooms.

The ingredients should be taken care of depending on the desired calorie content, hence choosing the recipe. Those who like to go on diets for the purpose of losing weight can safely count on weight loss while feeling full.

If you have independently determined your weight loss goal or received a recommendation from a nutritionist, then no more than 50 kilocalories after eating soup is an excellent prospect for improving your quality of life.

https://youtube.com/watch?v=wGb4Pb9Elyg

You can cook soup from dried mushrooms of different types. The most fragrant soup, of course, will be champignon soup, although forest species will have an equally pleasant smell.

Mushrooms do not contain animal fats, which relieves the body of excess cholesterol and the development of atherosclerotic phenomena and their consequences. Chemical analysis of fungal cells showed that out of 20 possible amino acids they contain 18.

Forest supplies contain as many B vitamins as are not found in vegetables and fruits. Porcini mushrooms contain the same amount of nicotinic acid (vitamin PP) as cattle liver.

You can prepare as much hot food as you like, because it’s impossible not to want to eat it twice or three times a day.

If meat dishes contain essential amino acids, and vegetarian dishes are deprived of some of them, then mushroom soup replaces the lack of amino acids and other substances for lovers of plant foods.

For this reason, both vegetarians and fasting people can find their recipe among mushroom soups.

The recipe can be varied by turning dried mushroom soup into a puree in a blender. Men will prefer whipped cream soup with added cream.

More high-calorie mushroom dishes are obtained if fried mushroom and vegetable products, fried flour and butter are added to the recipe.

Low-calorie dried mushroom soup should be cooked with vegetables and mushrooms without frying them and adding oil.

Soup preparation technology

1. Dried porcini mushrooms must be pre-cooked before cooking. For this purpose, heat a kettle with water, half of which will be used for rinsing, and the other half for soaking.
   It is not necessary to heat the water to boiling water; a temperature of 50 degrees is sufficient. Mushroom fruiting bodies are washed thoroughly, and if necessary, use a brush to clean vegetables. It is better to soak in a bowl with water heated to boiling water. The soaked fruiting bodies are left for 20 minutes to swell. Separately, 2.5-3 hours before cooking, soak the pearl barley in cool water.
2. For a beautiful appearance and richness, the soup should be cooked with vegetables: potatoes, carrots and onions. All vegetables must first be peeled using various devices.
   It is better to peel potatoes with a special potato knife, onions with an ordinary one, and carrots should be peeled by scraping them with a sharp knife and cleaning out the indentations with a brush. After these procedures, the vegetables are washed under running water and cut on a cutting board.

   The potatoes are given the appearance of large cubes, the onions are cut into small ones, and the carrots are grated on a coarse grater.

3. Pour vegetable oil into a deep frying pan.
   As soon as it warms up, pour the carrots and onions out of the bowl and fry until golden brown for 5-8 minutes. To ensure that the vegetables brown evenly, they should be stirred periodically with a wooden spatula. As soon as the sautéed vegetables acquire the desired color, remove the pan from the heat.
4. We return to the soaked mushrooms, remove them from the darkened liquid with a slotted spoon, place them on a cutting board and cut them into cubes no more than 3 cm in length.
   The recipe allows the water in which the mushrooms were soaked to be placed in a saucepan with a capacity of 3-4 liters, adding as much water as the volume of the soup, taking into account the cereal added later and frying.
5. Place the pan on medium heat and place the already chopped mushrooms in the water.
   The mushroom broth is boiled for approximately 15 minutes, then potatoes and barley are added to it and the soup continues to cook for 25-30 minutes.
6. After cooking the mushrooms and vegetables, add sautéed vegetables to the broth and boil the soup for another 5 minutes. At this time, salt and pepper are added, and chopped herbs are either seasoned at the end of cooking and infusion of the finished dish, or before serving.

If you add toasted flour to the recipe, the consistency of the dish becomes thicker. For greater fat, you can use meat broth.

Nutritional and energy value:

Recipe for “Mushroom soup with noodles in a slow cooker”:

Install the “Frying” program.

Pour vegetable oil into the bowl.

And pour in the onions chopped into half rings.

After 2-3 minutes. put chopped carrots in a bowl and fry for 2-3 minutes.

Then add the prepared mushrooms, mix and simmer until the end of the program.

Add seasoning to the bowl

pour 2.5 liters of water, salt, put 1 pc. bay leaf and close the lid of the multicooker.

Set the “Soup” program and set the time to 40 minutes.

After the readiness signal, add vermicelli and dill, mix and set to “Warm” for 10 minutes. The soup is ready!

Pour into plates, add grated cheese, chopped herbs to taste and serve.

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