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Some culinary experts believe that mushroom broth made from champignons is tasty in itself, and you should not mix this aroma with the taste of meat products. Others consider such first courses to be insufficiently saturated, so they prepare soups with champignons in chicken or beef broth. How many housewives - so many opinions, in any case, it is worth trying all three options to make your choice.

Delicious cream soups with mushrooms in chicken and beef broth

Soup-puree with mushrooms in chicken broth.

Ingredients

• 500 g fresh champignons
• 30 g onions
• 4 tbsp. tablespoons of butter
• 2 tbsp. tablespoons of wheat flour
• 1.5 l chicken broth
• 3 egg yolks
• 250 ml cream
• parsley
• celery

To prepare a delicious mushroom soup in chicken broth, finely chopped onions need to be fried in a pan. Add carefully washed and chopped mushrooms and fry for 5-10 minutes with continuous stirring. Then, without removing from the heat, with constant stirring, add flour, pour in the broth and cook for 40-50 minutes over low heat.

Then drain the broth, remove the parsley and celery, mince the mushrooms (or rub through a sieve). Mix everything with broth.

Beat the egg whites with a fork (or whisk), add the cream and, with continuous stirring, pour the mixture into the soup in a thin stream. After that, salt to taste, warm up in a water bath to a temperature not exceeding 70 ° C.

Mushroom puree soup with shrimps and mushrooms in chicken broth.

Ingredients

• 600 ml chicken stock
• 1 kg shrimp
• 300 g champignons
• 1 glass of dry white wine
• 4 tbsp. l. butter
• 1 cup heavy cream
• ground red pepper
• ground nutmeg
• greens
• salt

Cut the mushrooms into slices or slices, fry in butter, put in a saucepan, pour 1 glass of broth and beat with a mixer in mashed potatoes.

Add peeled, washed and finely chopped shrimp and mix well.

Dilute this mass with the remaining chicken broth and cook for 20 minutes.

Then pour white wine and whipped cream into the soup.

Add spices, salt and cook for another 10 minutes.

Sprinkle the ready-made chicken broth soup with mushrooms with herbs.

Soup-puree of champignons in beef broth.

Ingredients

• 1 kg beef with bones
• 1 carrot
• 1 onion
• 400 g champignons or ringlets
• 3 tbsp. tablespoons of flour
• 1 tbsp. spoon of butter
• 1 egg yolk
• 1 tbsp. milk
• 2 liters of water, salt to taste

Boil the meat broth. Rinse and chop the mushrooms. Fry carrots with onions in fat.

Put mushrooms, fried carrots and onions in a saucepan, add broth and cook for 50-60 minutes. Pass the boiled mushrooms through a meat grinder, pour milk sauce (fry the flour in butter until light yellow and dilute with milk), boil a little, then rub through a sieve, salt and cook a little more. Pour the boiled mushroom mass with broth, add oil, season with beaten egg yolk, diluted broth. Soup-puree with champignons in beef broth, serve with white croutons.

Soup-puree of champignons and potatoes in chicken broth.

Ingredients

• Fresh champignons: 800 g
• Refined vegetable oil: 2 tbsp. l.
• Cream 15–20% fat: 1 glass.
• Small potatoes: 6-7 pcs.
• White bread: 6 slices.
• Onions: 2 pcs.
• Parsley: 1-2 tbsp. l.
• Chicken broth or water: 3 cups.
• Salt: ⅓ tsp

Select large mushrooms, rinse and peel, cut into 4 parts each, if the mushrooms are small, you can cut into 2 parts, or leave whole. Peel, rinse, chop the onion. Peel the potatoes, rinse, and crumble into small slices. Pour vegetable oil into a separate container. Saute the onion in the BAKING mode for 10 minutes, stirring occasionally. Combine potatoes and mushrooms with onions. Salt. Fry in the BAKING mode for 10 minutes.After that, pour in the broth in such a volume that it hides the mushrooms and potatoes by 1 cm. Cook the soup in chicken broth with mushrooms STEAMING mode for 40 minutes.

Cool, pour into a blender, pour warm cream into the broth, chop the soup until puree. Pour into the multicooker bowl, then simmer for 20 minutes.

Cut the bread into cubes, send to the oven, preheated to 180 degrees for a few minutes, to make crackers. Serve finely chopped greens and croutons with the soup.

Mushroom puree soup in chicken broth with champignons and porcini mushrooms.

Ingredients

• 200 g fresh porcini mushrooms
• 200 g champignons
• 100 g dry porcini mushrooms
• 2 onions
• 50 ml vegetable oil
• 100 g stalk celery
• 400 g potatoes
• 1 tbsp. a spoonful of sour cream
• chicken bouillon
• salt
• white pepper

Peel the potatoes, rinse, cut in half, put in a pot of water to boil. Peel the onion, chop, do the same with the celery, then combine them together and fry in a pan.

Soak dry mushrooms in warm water for 1 hour, then chop finely. Cook porcini mushrooms in salted water until almost cooked.

Combine potatoes, onions, celery, champignons, as well as dry mushrooms, put in a blender, chop until smooth, transfer to a pot. Pour chicken broth into the resulting mass, add salt and pepper.

After that, add 4 whole porcini mushrooms and sour cream to the champignon soup in chicken broth prepared according to this recipe. Close the pot tightly with a lid and put in a preheated oven to simmer over low heat until tender.

Other soups based on meat broth with the addition of champignons

Soup with mushroom dumplings in beef broth with champignons.

Ingredients

• 1.2 l beef broth
• 700 g boiled beef
• 200 g lean sausage
• 1 tbsp. a spoonful of sour cream
• 200 g champignons
• 1 egg
• 1 tbsp. a spoonful of flour
• 3 tbsp. tablespoons of vegetable oil
• 2 tbsp. tablespoons of grated crackers
• parsley
• salt

1. Prepare the mushrooms: finely chop, fry in vegetable oil. Crumble the sausage into cubes, combine with a beaten egg and flour, mix thoroughly until smooth. Put mushrooms, salt, grated crackers there, mix, form dumplings.
2. Cut the beef into medium-sized pieces. Pour broth into a pot, throw beef and dumplings into it. Cover and place in the oven for 30 minutes.
3. When serving, sprinkle with chopped herbs and season with sour cream to taste.

Champignon soup with meat broth.

Ingredients

• 1.2 l of meat broth
• 300 g veal
• 2 potatoes
• 3 tbsp. tablespoons of chopped champignons
• 2 carrots
• 2 tbsp. tablespoons of vegetable oil
• Dill
• parsley and celery
• salt
• pepper to taste

Cut the veal into medium-sized pieces. Chop the mushrooms, combine with veal, stew in vegetable oil in a pan until half cooked.

Rinse potatoes and carrots, peel, chop into small pieces. Rinse greens, chop.

Put stews, mushrooms, potatoes, carrots, herbs in a pot. Season with salt, pepper, add hot broth to the food. Cover the soup with mushrooms in meat broth with a lid and place in a moderately preheated oven for 40 minutes.

Champignon soup in meat broth with cream.

Ingredients

• 500 g champignons
• 2 tbsp. tablespoons of butter (or margarine)
• 1 tbsp. a spoonful of flour
• 1 liter of meat broth
• 250 ml cream
• 2 hard-boiled eggs
• 1 tbsp. a spoonful of finely chopped greens
• salt
• pepper to taste

1. Wash the mushrooms, mince, and then simmer them in oil (along with grated onions) for 10 minutes over low heat. Then add flour, broth and seasonings.
2. Remove from heat, add cream to mushroom champignon soup in meat broth, sprinkle with herbs and coarsely chopped eggs.

Mushroom broth from champignons and chicken meat.

Ingredients

• 100 g chicken meat
• 50 g asparagus
• 25 g boiled champignons
• 1/2 teaspoon wine
• 1 teaspoon soy sauce (cooked)
• 10 g bean sprouts
• 400 ml water

Blanch chicken, asparagus and mushrooms together, remove, strain the water, pour over with soy sauce, wine and set aside for 10 minutes. Cut the chicken into strips, asparagus and mushrooms into slices. Bring the broth to a boil, dip the chicken, asparagus, mushrooms and bean sprouts in it. Boil for 3 minutes and serve.

Mushroom broth from champignons and chicken meat.

Ingredients

• 20 g dried mushrooms
• 150 g chicken meat
• 1 egg
• 10 g lard
• 10 ml rice vodka
• 10 g starch
• 10 g ginger
• 5 ml soy sauce
• 5 g chicken fat
• salt to taste
• meat broth as required

Cut the chicken fillet into slices, moisten in a mixture of protein and starch diluted with cold water (1: 1), and deep-fry until a pale crust forms. Then put on a sieve and scald with boiling water to remove fat. Rinse the mushrooms thoroughly, squeeze out of the water and cut into slices. Put mushrooms, chicken fillet in a deep bowl, pour the prepared broth and mushroom broth, bring to a boil. Remove foam and pour in starch diluted with water (1: 2), melted chicken fat in a trickle. Transfer to a soup bowl and serve.

Champignon cream soup with chicken broth in a slow cooker

Ingredients

• 1¼ cup chicken stock
• 1 glass of cream
• 500 g champignons
• 3 potatoes
• 2 onions
• 1 clove of garlic
• vegetable oil
• ground black pepper
• salt
• Provencal herbs
• crackers
• greens

Cut the mushrooms into slices. Finely chop the onions. Cut the potatoes into medium-sized cubes. Set the "Baking" mode in the multicooker, pour a small amount of vegetable oil into the bowl, let it warm up. Put onions and, stirring occasionally, fry for 10 minutes. Add mushrooms and potatoes, stir. Close the lid of the multicooker and cook for 20 minutes. Pour in the broth, add garlic, salt, pepper and Provencal herbs passed through a press, cook in the "Stew" mode for 30 minutes. Grind the finished soup with a blender, pour into a slow cooker, add cream and heat (without boiling) in the "Steam cooking" mode.

Serve mushroom cream soup with champignons in chicken broth with croutons, sprinkle with finely chopped herbs.

Mushroom champignon soup with vegetable broth

Ingredients

• 25 g dried mushrooms
• 4 potatoes
• 1 carrot
• 2 fresh tomatoes
• 1 onion
• 1/3 head of cabbage
• 10 ml rice vodka
• 10 g ginger
• salt to taste
• parsnip
• pepper
• parsley

Put the washed and pre-soaked dried mushrooms in a saucepan, pour over with cold water, add the sliced ​​vegetables and cook at low boil for 1 hour. Then get the vegetables, and cook the mushrooms for another 1 hour. Strain the broth, add ginger infusion, rice vodka. Put finely chopped boiled mushrooms and peppers in it.

Before serving, sprinkle with chopped parsley mushroom mushroom soup in vegetable broth prepared according to this recipe.