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Soup-puree with champignons can be safely attributed to the category of the most delicious, rich, nutritious and aromatic first courses. Their thick consistency quickly saturates, and the composition of vegetables, mushrooms and herbs does not allow you to gain extra calories, even if this dish is supplemented with meat.

This selection contains a variety of most understandable and simple homemade recipes step by step and with a photo of how to make champignon soups.

Mushroom puree soup with zucchini, mushrooms and potatoes

Ingredients

• potatoes - 100 g
• carrots - 100 g
• zucchini - 120 g
• champignons - 100 g
• canned green peas - 100 g
• milk - 200 ml
• butter - 20
• egg - 1 pc.
• flour - 20 g
• vegetable broth - 600 ml, salt

Soup-puree with champignons, carrots, zucchini and potatoes is a thick, rich and easily digestible dish that the whole family will take with a bang.

Boil potatoes, carrots, mushrooms and zucchini separately in a little water in different baskets of a double boiler.

Boil canned peas, drain the water.

Grate prepared vegetables and mushrooms, combine with white sauce, bring to a boil together.

Season with egg-milk mixture and salt.

When serving, put a piece of butter in a plate.

To prepare the white sauce, bring three quarters of the vegetable broth to a boil, in the remaining (cold) quarter of the vegetable broth, dilute the flour previously dried in the oven, pour the resulting mixture into a boiling vegetable broth with continuous stirring, and boil.

Soup-puree of eggplant, mushrooms and beans with croutons

Ingredients

• eggplant - 300 g
• champignons - 150 g
• leeks - 70 g
• beans (pods) - 50 g
• flour - 2 tbsp. spoons
• butter - 2 tbsp. spoons
• milk - 150 ml
• eggs (yolk) - 1 pc., salt

1. Lightly sauté the leeks, combine with chopped eggplant pieces and chopped mushrooms, add broth or water, add butter, a little salt and simmer.
2. Rub the prepared vegetables and mushrooms.
3. Cut the beans into cubes and boil for a garnish.
4. Prepare white sauce from dried flour and broth, add grated vegetables to it and cook in a double boiler for 7-10 minutes.
5. Then strain the soup through a sieve, bring to a boil again and remove from heat. Put pieces of boiled bean pods into bowls of soup. Serve the croutons separately.
6. Season the soup with a mixture of egg yolks and milk, add salt to taste, pieces of butter and stir until smooth.
7. Serve with mushrooms, eggplant and beans soup with croutons or croutons, as well as with chopped parsley.

Recipe for carrot and champignon mushroom puree soup

Ingredients

• carrots - 200 g
• champignons - 200 g
• rice - 0.5 cups
• butter - 1.5 tbsp. spoons
• milk - 1 glass
• sugar - 0.5 tsp, salt

The recipe for mashed potatoes with mushrooms, champignons and carrots will help diversify the family diet, and thanks to its benefits, this dish is especially important when there are children in the house.

Cut the peeled and washed carrots and mushrooms into thin slices, put in a bowl for cereals, pour in 0.5 cups of water, add 1 tablespoon of butter, 1 teaspoon of salt, the same amount of sugar and cook for 5 minutes. Then add 0.5 cups of washed rice, pour 4 cups of water, cover and cook over low heat for 20-30 minutes, then insist together with the broth under the lid for 15 minutes, then rub through a sieve. Dilute the resulting puree with hot milk and salt to taste.

Season with oil when serving. Serve croutons with the soup.

The recipe for mushroom, rice and carrot puree soup is supplemented with a photo, in which you can see that this dish looks very appetizing.

Carrot and champignon soup with rice and croutons

Ingredients

• carrots - 4 pcs.
• champignons - 5 pcs.
• rice - 0.4 cups
• meat broth - 1.5 l
• butter - 1 tbsp. spoon
• milk - 150 ml
• eggs (yolk) - 1 pc.
• sugar, salt

The recipe for mushroom puree soup with mushrooms, carrots, rice and croutons is very simple, but it helps the hostess prepare a great first course for lunch.

Cut the carrots into slices, season them with salt, sugar and lightly simmer in butter in a double boiler, open the saucepan, pour over the meat broth, add the mushrooms, washed rice and thinly sliced ​​and cook at low boil until tender. Wipe the mass. Bring to a boil again, dilute with broth to the required consistency and season with butter and a mixture of egg yolk and milk.

Serve dried wheat toast with the soup separately.

Sardine and mushroom puree soup

Ingredients

For broth

• sardines - 400-500 g
• carrots - 1 tbsp. spoon
• onion - 1 tbsp. spoon, salt

For mashed potatoes

• carrots - 1 pc.
• champignons - 3 pcs.
• parsley (root) - 1 pc.
• onion - 1 pc.
• butter - 2 tbsp. spoons
• flour - 2 tbsp. spoons
• fish broth - 1.5 l
• milk - 2 glasses
• egg (yolk) - 1 pc., salt

This recipe will give an interesting idea of ​​how to make a mushroom soup, so that this dish will surprise everyone with its original taste and magical aroma.

Boil the prepared headless sardines in a double boiler with the addition of carrots, onions and salt, strain the broth and use for making soup. Peel the shrimps, cut into pieces and fry with chopped mushrooms, roots and onions. Pass the fried shrimps, mushrooms and vegetables through a meat grinder, add to the broth and dilute the mass to the consistency of a viscous porridge. Then rub it through a sieve, add broth and bring to a boil.

Soup-puree with mushrooms, champignons and the rest of the ingredients, before the end of cooking, season with white sauce and egg-milk mixture, let it brew for a few minutes and solemnly bring it to the table.

Soup recipe with mushrooms, milk and cheese

Ingredients

• 2 tbsp. tablespoons of olive oil
• 1 onion, chopped
• 600 g champignons
• 400 ml milk
• 1.3 l hot vegetable broth
• 12 slices of crispy white bread or French baguette
• 3 garlic cloves, crushed
• 50 g butter
• 100 g grated hard cheese
• salt pepper

Especially popular are recipes for mashed soups with champignons and cheese, because these components are perfectly combined with each other, give a delicious taste and aroma to any dish. One of these recipes is suggested below.

Heat the oil in a double boiler, fry the chopped onion until golden brown. Prepare mushrooms (large cut into small pieces). Add to a double boiler, stirring so that they are all covered in oil. Pour in milk, bring to a boil, cover and simmer for 5 minutes. Add vegetable stock and season with salt and pepper to taste. Let it brew. Grill bread slices on both sides. Combine the garlic and butter and spread over the toast. Place the toast in the bottom of a large tureen or four bowls, pour the soup on top and sprinkle with grated cheese.

Fish and champignon soup with cream

Ingredients

• fish - 1.2 kg
• champignons - 300 g
• parsley (root) - 1 pc.
• celery (root) - 1 pc.
• onion - 1 pc.
• bay leaf - 1 pc.
• black peppercorns - 3 pcs.

For mashed potatoes

• butter and flour - 2 tbsp each spoons
• or cream - 0.5 cups

For meatballs

• wheat bread - 25 g
• oil - 0.5 tbsp. spoons
• onions - 0.5 pcs.
• flour - 1 tbsp. spoon
• egg - 1 pc.
• ground black pepper, salt, herbs

Soup-puree with champignons, fish meatballs and cream turns out to be very tasty, rich and tender, and it will really appeal to those who love unconventional first courses.

First option

Remove fillet from prepared fish. Set aside some for cooking meatballs, boil the rest of the fillets in a little water with salt, parsley and celery sprigs and mushrooms. Cook broth with aromatic roots and spices from heads, fins, fish bones in a double boiler.Wipe the boiled fillet and mushrooms through a sieve or pass through a meat grinder twice, add flour, diluted with broth, slightly fried in butter, mix well and salt. Strain the fish broth, combine with the fish puree, bring to readiness. Season the mushroom and fish soup with cream and then start cooking the meatballs.

Soak the crumb of stale wheat bread in cold milk. Pass the fillet and bread, onions left for the meatballs, through a meat grinder twice. Season with chopped herbs, softened butter, raw egg, salt, and ground pepper. Form balls from minced meat, boil them in hot salted water. Serve the soup with a few meatballs on each plate. For puree soup, it is best to use fish such as pike, pike perch, burbot, hake, argentina, sea bass.

Puree soup with olives, mushrooms and melted cheese

Ingredients

• 1 liter vegetable broth
• 600 g canned tomatoes
• 200 g champignons
• 100 g of boiled thin vermicelli
• 100 g onions
• 100 g grated processed cheese
• 2 cloves of garlic
• 15 pitted olives
• 25 ml vegetable oil
• 25 ml balsamic vinegar
• 5 g sugar
• 7 sprigs of basil
• salt, black pepper to taste

The mushroom soup with tomatoes, noodles and melted cheese is a thick, appetizing and aromatic dish that even children will not refuse at lunch, and it is worth a lot.

1. Rinse the mushrooms, onion and garlic, chop finely and fry in oil.
2. Add vinegar, sugar, salt, heat for 2 minutes.
3. Put canned tomatoes mashed with a fork, pour in broth, cook until vegetables are soft.
4. Purée the soup with a blender, bring to a boil again, add boiled noodles, olives, cheese, salt, pepper, cook for 1 min.
5. Serve with a few fresh basil leaves on each plate.

Soup recipe with mushrooms, rice and cream

Ingredients

• 500 ml low-fat chicken stock
• 120 g boiled rice
• 100 g champignons
• 2 egg yolks
• 50 ml cream
• 50 g butter
• salt and spices to taste

The recipe for creamy soup with mushrooms, rice and cream will show you how to prepare a delicious, extremely healthy and low-calorie dish.

Boil a part of boiled rice (90 g) in broth with mushrooms until puree, and then rub through a sieve or chop with a blender into a homogeneous puree. Add the remaining rice to the rice puree, put on fire. Beat the yolks with salt and cream, add to the soup, add butter, spices and, stirring, cook for 3-5 minutes. Ready-made creamy soup with mushrooms and rice can be served both with herbs, pieces of fish, seafood, and with raisins, dried apricots, stewed apples, pears, etc.

Recipe for mushroom soup with potatoes and carrots

Ingredients

• Champignon
• potato
• onion
• carrot
• butter
• salt (take all products at random)
• 1 tablespoon flour

The recipe for mushroom soup with potatoes, onions and carrots is suitable for those who need to prepare a delicious, simple lunch dish from the available ingredients.

Sort fresh mushrooms and scald, mince. Peel the potatoes, rinse and cut into cubes. In a frying pan, lightly fry potatoes, onions in butter, add carrots grated on a coarse grater, mushroom mass and simmer for 15 minutes. Putting all this in a saucepan, in a frying pan, fry a spoonful of flour in butter until golden brown. Mix with stewed mushrooms, dilute with boiling water, salt and boil. The puree soup is ready. You can put a spoonful of sour cream before meals.

Mushroom mushroom soup made of champignons with potatoes, onions and carrots turns out to be hearty, tasty and rich, so it will help the hostess to feed the whole family with a wonderful lunch or dinner without much cost and effort.

Mashed potato soup with mushrooms, vegetables and cheese

Ingredients

• 150 g hard cheese
• 400 g green peas (in pods or frozen)
• 200 g champignons
• 1 potato
• 1 PC. small carrot
• 1 onion
• 2 grenades
• 1 bunch of mint
• olive oil, pepper and salt to taste

Mashed potato soup with mushrooms, vegetables, cheese, green peas will surprise and delight with its beauty, unusual taste and attractive aroma.

Roll the cheese into balls, wrap them in plastic wrap and place in the refrigerator for 2 hours. Cook green peas, mushrooms and coarsely chopped vegetables for about 40 minutes, discard in a colander, retaining the broth, and chop until smooth. Add broth, chopped mint leaves and pepper to it.

Pour the puree soup into bowls and place a cheese ball in each. Serve pomegranate seeds separately.

Champignon soup with potatoes, vegetables and beans

Ingredients

• 2 onions
• 4-5 potatoes
• 4 large mushrooms
• 1 carrot
• celery root
• 2-3 cloves of garlic
• 1.5-2 cups white or brown beans
• yogurt
• parsley, cilantro, mint
• salt, black pepper, curry

Champignon soup with potatoes, vegetables, beans and spices - the owner of an incredible aroma and incomparable taste. This dish is especially recommended to be prepared on special occasions and on holidays.

1. Boil vegetable broth in advance from onions, carrots, celery and garlic, or use chicken broth (if available).
2. Fry 1 large, finely chopped onion in 2 tablespoons. olive oil with 1 tablespoon butter. Add diced potatoes, sliced ​​mushrooms. Fry together for about 5 minutes.
3. Add frying to a saucepan, pour over vegetable broth, add salt, black pepper, 1 tsp. curry. Add ready-made beans from a jar or pre-boiled beans along with the liquid in which they were cooked.

If pre-boiled beans are added:

Soak the beans in the evening with a little baking soda. Rinse in the morning, add fresh water and cook until tender (about 40-60 minutes).

4. Boil everything together, turn off and mash with a spoon.
5. Add yogurt / sour cream, cilantro / parsley / mint to a plate. You can beat in a mixer in portions, just before serving.

Chicken soup with mushrooms and perches

Ingredients

• champignons - 10 pcs.
• chicken fillet - 1 kg
• perches - 5 pcs.
• rice - 0.5 cups
• cream - 0.5 cups
• butter - 50 g
• yolks - 2 pcs.
• greens

Boil white broth, add a bunch of herbs, strain. Remove the fillet from the perches, and after washing the bones, put in the broth. Pour rice, mushrooms and butter with broth, boil, rub through a sieve, dilute with all the broth, put in water, that is, on a stewpan with boiling water, stirring vigorously with a spoon so that the puree does not settle. Remove the skin from the fillet, boil it in the broth, put it in a soup bowl. Strain the yolks and heavy cream, dilute with a glass of soup, put on the stove, heat, stirring until hot, dilute with soup, add parsley and dill.

Chicken soup with mushrooms and perches will please everyone, including gourmets and fans of unconventional dishes. This dish can be prepared, for example, for the arrival of guests, surprising them with their culinary talents and imagination.

Recipe for creamy champignon soup with chicken and sherry

Ingredients

• chicken fillet - 800 g
• oil - 2 tbsp. spoons
• flour - 0.5 cups
• cream - 0.5 cups
• eggs - 2 pcs.
• champignons - 5-10 pcs.
• lemon - 2-3 slices
• sherry - 0.5-1 glass

This recipe for mushroom soup with chicken proves that first courses made with simple ingredients can be unusual, expressive and even delicious.

Boil chicken broth and strain. Mix a spoonful of butter and half a glass of flour, dilute with a little broth, boil, strain and dilute with all the broth. Before serving, put cream with yolks in the broth and, stirring well, heat until hot.

Put separately cooked and chopped dumplings, mushrooms stewed in butter, lemon wedges in a plate, pour in sherry, pour in broth.

Soup recipe with mushrooms and meat in a slow cooker

Ingredients

• 200 g chicken fillet
• 200 g champignons
• 1 glass of milk
• 2 glasses of water
• 1 tbsp. l. butter
• 1 tbsp. l. flour
• 1 small carrot
• 1 small onion
• salt

The recipe for a soup-puree with mushrooms and meat in a slow cooker will help the hostess quickly, tasty and without spending too much time in the kitchen to prepare a hearty first dish for lunch.

Cut the chicken fillet into small pieces, rinse the mushrooms, cut into slices, wash the onions and carrots, peel and also cut into pieces. First, in a slow cooker, fry the flour in butter for 5 minutes in the "Baking" mode, then add the chicken, mushrooms, carrots and onions there, pour in water and cook under a closed lid in the "Soup" or "Stew" mode for 1 hour. Pour hot milk into the finished soup, and when it cools slightly, break it with a mixer until smooth. Only it is better to do this not in the multicooker bowl, because it cannot be scratched.

Pumpkin cream soup with mushrooms and vegetables

Ingredients

• carrots - 150 g
• pumpkin - 150 g
• champignons - 200 g
• potatoes - 200 g
• leeks - 100 g
• rice - 0.5 cups
• green peas - 100 g
• oil - 3 tbsp. spoons
• milk - 2 glasses

Finely chop carrots, mushrooms, pumpkin and white leeks, put in a saucepan, add 2 tablespoons of oil and simmer for 10-15 minutes. Then pour 4 glasses of water, add potatoes and washed rice, cover the pan, put on low heat and cook for 30–35 minutes. Wipe vegetables, pumpkin and mushrooms together with the broth through a sieve, dilute with two glasses of hot milk, add salt, butter and stir.

When serving, put boiled green or canned peas in pumpkin soup with mushrooms and vegetables. Serve the croutons separately.