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Mushrooms contain a large amount of vitamins, proteins and minerals that are vital for the human body. Especially useful are the first courses, which can be prepared not only from fresh fruit bodies. 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. It can be served for breakfast, lunch or dinner. The pleasant and unusual aroma emanating from the mushroom soup will not make you wait long at the table. As a rule, satisfied household members will constantly ask for supplements. And pampering guests with such a delicacy is a pleasure!

Canned champignon soup with eggs

Mushroom soup made from canned champignons is a treat every busy housewife should take note of. The dish is prepared quickly enough, so the free time can be spent on yourself and your family.

• 500 g of pickled mushrooms;
• 5 potato tubers;
• 1 carrot;
• 1 onion;
• 3 eggs;
• Vegetable oil;
• Salt, bay leaves, herbs.

For convenience, the recipe for making canned champignon soup is described in detail.

1. Rinse the pickled mushrooms in water, cut into cubes.
2. Peel the potatoes, wash, cut into strips, put in a saucepan of boiling water and cook over medium heat for 15 minutes.
3. Peel the onions from the top layer, chop with a knife and fry in a little oil until browned.
4. Peel the carrots, rinse and coarsely grate, add to the onion and fry until soft.
5. Add chopped fruit bodies and fry for 5-7 minutes.
6. Add the fried ingredients to the potatoes, mix, and cook under a closed lid for 10 minutes.
7. Beat eggs in a separate bowl with a fork, add chopped herbs, and slowly pour into the boiling broth, stirring constantly with a spoon.
8. Salt to taste, if required, boil for 5-7 minutes. and, turning off the heat, let the dish brew for a few minutes.

Canned champignon soup with sour cream

The recipe for mushroom soup made from canned champignons with sour cream will be useful for those who love fermented milk products in their first courses. Such a delicious delicacy is prepared in half an hour, but this does not in any way affect its nutritional value and satiety.

• 1.5-2 liters of water;
• 500 g of mushrooms;
• 5 potatoes;
• 1 onion and 1 carrot;
• 2-3 st. l. rice groats;
• 150 ml sour cream;
• Vegetable oil;
• Salt, bay leaves, parsley.

A recipe with a step-by-step photo of making canned mushroom soup will be just the way for novice housewives so that they can properly cope with the process.

Rinse the rice groats, put in boiling water, boil for 10 minutes.

Peel the potatoes, rinse and separate: add two tubers immediately to the cereal and cook for 30 minutes.

Chop the peeled onion, fry in a little oil for 5 minutes.

Add peeled and coarsely grated carrots, stir and fry for another 10 minutes.

Pour in sour cream, stir, simmer for 5-7 minutes. under a closed lid.

Take out the whole potatoes from the broth, rub in mashed potatoes.

Cut the remaining potatoes into strips, add to the broth.

Wash the pickled mushrooms in water, cut into cubes and add to the broth with potatoes.

Boil for 10 minutes, add the frying and mashed potatoes, stir.

Salt to taste, add bay leaf, boil for 5 minutes, turn off the heat and leave on the stove to brew for a few minutes.

When serving, add chopped parsley to each plate or to your liking.

Canned champignon soup with prunes

Mushroom soup made from fruit bodies with barley and prunes will never be forgotten by those who taste it.The recipe with the presented photos of the preparation of soup from canned mushrooms will help novice cooks determine the sequence of the process.

• 500 g of mushrooms;
• 2 liters of water;
• 3 tbsp. l. pearl barley;
• 5 potatoes;
• 1 carrot and 2 onions;
• 100 g of prunes;
• 50 ml cream;
• Butter;
• Parsley and celery.

1. Put the mushrooms straight from the jar together with the marinade into a saucepan with water.
2. Add the barley and simmer over medium heat until the cereal is cooked.
3. Add diced potatoes, grated carrots and cook until the potatoes are tender.
4. Fry chopped onion in butter (2 tablespoons), add chopped celery and parsley.
5. Add to the broth, cut the prunes into small cubes and also add to the boiling soup.
6. Boil for 10 minutes, pour in the cream, stir and bring the dish to a boil.

How to cook canned champignon soup with cheese

Savvy housewives will always find a jar of pickled fruit bodies in the bins, from which you can prepare the first course. We advise you to use the recipe for canned champignon puree soup to please your household with a delicious and hearty lunch.

• 1 liter of water;
• 400 g of mushrooms;
• 3 potato tubers;
• 1 carrot;
• 1 onion;
• 200 g of processed cheese;
• Parsley greens.

A step-by-step description will show you how to properly cook puree soup from canned mushrooms.

1. Peel the potatoes and carrots from the top layer, rinse thoroughly and cut into cubes (carrots should be cut into small cubes).
2. Chopped vegetables are placed in boiling water, boiled for 15 minutes.
3. The onion is peeled, chopped and added to the potatoes, boiled for 10 minutes.
4. All vegetables in the pan are chopped with a hand blender.
5. Mushrooms are cut into pieces, added to mashed potatoes and boiled over low heat for 5-7 minutes.
6. Add the sliced ​​cheese and cook until it melts.
7. When served, garnished with chopped parsley or to your liking. This dish is very nice to serve in small clay bowls that keep the temperature of the dish for a long time.

Canned champignon cream soup with cream

The delicate and pleasant aroma of the prepared cream soup from canned champignons will not leave anyone indifferent. The delicate creamy texture of a delicious treat is perfect for a light family dinner or a romantic meeting by candlelight.

• 500 g of mushrooms;
• Butter;
• 4 potatoes;
• 700 ml of water;
• 100 ml cream;
• 100 g of processed cheese;
• 1 head of onion;
• Dill and / or parsley;
• ½ tsp ground black pepper.

Using a step-by-step recipe, you can learn how to properly prepare mushroom soup from canned champignons.

1. Rinse the pickled fruit bodies, put in a frying pan with melted butter (2 tablespoons) and fry for 10 minutes.
2. Add diced onions, stir and fry for another 5 minutes.
3. Boil peeled potatoes until tender, combine with mushrooms and grind with a blender.
4. Add chopped food to boiling water, add ground black pepper, chopped herbs, cream and diced cheese.
5. Stir well, let it boil for 3-5 minutes, turn off the heat and leave the container with the dish on the stove to brew for several minutes.
6. If desired, during serving, you can put 2-3 pieces of fried pickled mushrooms in each portion plate, having previously cut them into thick slices.