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Soup made with champignons and potatoes is an easy first course from the available ingredients, which can be purchased at any time of the year. Such a delicious delicacy from the gifts of the forest will perfectly diversify the daily diet of the family.

Mushroom soup is especially appreciated in winter, when the human body lacks vitamins. After all, such a delicacy may well compensate for this disadvantage. The first mushroom dish is perfect for lunch and dinner, it can be included in the dietary regimen and the days of religious Lent.

The proposed step-by-step recipes for making champignon soup with potatoes will help you make the right choice. It is worth noting that the first dishes from the fruit bodies are easily absorbed by the body, they are quite simple to prepare and will never leave indifferent those who try them. They are great for organizing a full meal at any time of the day.

Recipe for fresh champignon soup with potatoes and chicken fillet

The recipe for a soup made with fresh champignons and potatoes is intended for a hearty lunch and more. Added chicken meat and any greens will only enrich the taste and aroma of the dish.

• Mushrooms - 500 g;
• Potatoes - 500 g;
• Carrots and onions - 1 pc.;
• Chicken fillet - 2 pcs.;
• Cheese - 300 g;
• Sunflower oil - for frying;
• Salt;
• 2 bunches of parsley or any other greens.

1. First, boil the chicken fillet with bay leaf, allspice until tender.
2. Remove the meat, strain the broth and pour back into the pot.
3. Cut the fillet into cubes and place in a separate bowl (it will be added to the soup at the very end).
4. Peel the potatoes, rinse and cut into strips.
5. Pour into chicken broth and cook for 10 minutes.
6. Prepare the mushrooms, cut into cubes and sauté in a little sunflower oil for 10 minutes.
7. Add peeled, washed and chopped carrots and chopped onions.
8. Fry for another 10 minutes, while constantly stirring the mass to prevent burning.
9. Send mushrooms with vegetables to potatoes, add meat, stir and boil for 5-7 minutes.
10. Grate the cheese on a coarse grater, add to the saucepan, salt, let it melt completely and add the chopped greens.
11. Turn off the heat, let it brew and serve.

How to cook pickled champignon soup with potatoes

As a rule, making marinated champignon soup with potatoes is a snap. If you happen to have a hidden jar of canned mushrooms, prepare this delicious and flavorful first course. Such a delicacy can always help out if the hostess has practically no time to stand at the stove for a long time.

• Mushrooms - 500 g;
• Potatoes - 5 tubers;
• Carrots and onions - 1 pc.;
• Parboiled rice - 3 tbsp. l .;
• Water - 2.5-3 liters;
• Sunflower oil - for frying;
• Salt and herbs to taste.

The proposed recipe with a photo will help you prepare champignon and potato soup according to all the rules.

Peel, rinse and dry vegetables, chop: dice potatoes, grate carrots, chop onions with a knife.

First, fry the onions and carrots in sunflower oil until soft.

Throw the potatoes into boiling water and boil for 10-12 minutes. over medium heat.

Rinse the rice, pour into boiling water with potatoes, stir and add the browned vegetables.

Boil for 10 minutes, add the marinated fruit bodies cut into pieces and cook over low heat for another 10 minutes.

If there is not enough salt, add salt, add chopped herbs to taste, stir, remove from heat and let it brew for 10 minutes.

Mushroom soup with champignons, potatoes and spinach

You can add healthy vegetable spinach to mushroom puree soup made from champignons and potatoes.It is an excellent source of beneficial micronutrients and is available in stores at any time of the year, just like mushrooms.

• Mushrooms - 400 g;
• Potatoes - 5 tubers;
• Water - 1-1.5 liters;
• Spinach - 200 g;
• Onions - 2 heads;
• Butter - 50 g;
• Cream - 250 ml;
• Garlic - 1 wedge;
• Dill and / or parsley - 1 bunch;
• Salt and ground black pepper - to taste.

Adhering to the recipe for making mushroom champignon soup with potatoes, you can make an amazingly tasty first course for your loved ones.

1. Fruit bodies, onions and potatoes, peel, rinse in water.
2. Cut the mushrooms into strips, chop the onion with a knife, cut the potatoes into cubes.
3. First, melt the butter in a frying pan, put the onion, fry for 5 minutes.
4. Add the mushroom straws and continue frying for about 10 minutes.
5. Put the potato cubes in boiling water, boil for 10 minutes.
6. Add onion and mushrooms, stir and cook for another 10 minutes.
7. Once the potatoes have boiled, add the chopped spinach, crushed garlic, dill and / or parsley and pour in the cream.
8. Season with salt and pepper to taste, stir and bring the dish to a boil without letting it boil.
9. Using a hand blender, grind the contents of the pan to a puree consistency.
10. Let stand on the stove for 5-7 minutes. and serve by pouring into portioned bowls.

Recipe for mushroom soup with potatoes and cream

This delicious mushroom soup with potatoes is very popular in European restaurants. However, it is quite simple to prepare it in your own kitchen. You should not consider its preparation time consuming and time consuming.

• Mushrooms - 500 g;
• Potatoes - 6 tubers;
• Parsley root;
• Greens to taste;
• Onions and carrots - 2 pcs.;
• Salt, sunflower oil;
• Cream - 300 ml;
• Mushroom or vegetable broth - 1.5 liters.

The recipe for making mushroom soup with potatoes in broth is described in detail.

1. Peel potatoes, parsley and carrots, cut into equal cubes and rinse.
2. Put everything in a saucepan with broth, put on fire and cook until tender.
3. Heat sunflower oil in a frying pan, add chopped onions, fry for 5-7 minutes. over medium heat.
4. After pre-cleaning, cut the mushrooms into pieces, add them to the onion and continue to fry for 10 minutes.
5. Pour a little broth, combine all the ingredients in the remaining liquid, boil for 5-7 minutes, grind with an immersion blender.
6. Pour in the cream gradually, while continuing to beat.
7. Season with salt to taste, add as much broth as you like the thickness of the soup.
8. Bring the dish to a boil and remove from heat for a few minutes to infuse.
9. Serve in portioned bowls with chopped herbs.

Recipe for champignon cream soup with potatoes and cream

You can surprise your household with a recipe for a creamy mushroom soup with potatoes, which everyone will definitely like. Such a dish with a delicate combination of ingredients can decorate the table for any special occasion or a quiet family dinner.

• Mushrooms - 400 g;
• Potatoes - 5 tubers;
• Onions - 2 heads;
• Cream 20% - 500 ml;
• Sunflower oil;
• Salt and ground black pepper.

To properly cook champignon cream soup with potatoes, watch the video for this recipe.

1. The potatoes are peeled, washed and diced.
2. It is laid out in water and cooked until tender.
3. The onion is peeled, chopped with a knife and fried in oil until golden brown.
4. The previously prepared fruit bodies are cut into strips, laid out in a pan and fried for 10 minutes.
5. The broth is drained from the potatoes, about 150-250 ml is left.
6. Mushrooms with onions, salt and ground pepper are added.
7. Cream is poured in, and the whole mass is crushed with a blender to a creamy consistency.