Champignon soup - general principles and methods of preparation
Cooking champignon soup in the home kitchen is a pleasure. The dish is rich and mouth-watering. It is especially pleasant that it can be prepared without regard to the season, because we do not experience a lack of champignons. In summer, you can cook a light cold soup, and in winter we will be warmed and will appreciate a rich rich soup. Everything is very simple - light broth, slightly fried mushrooms and elementary vegetables - the soup cooks quickly.
Champignon soup - preparation of products
In the store, we will not be able to try champignons, so appearance and smell will be the determining criteria when choosing them. First, try the touch - they should be strong and resilient. Fresh mushrooms have a characteristic mushroom smell, a smooth matte hat of a white or cream shade. It is better not to buy stale mushrooms with obvious damage, smells of rot and mold, bruises and gray spots.
Do not store fresh mushrooms for a long time. Recycle them immediately, otherwise they can accumulate toxins, which can cause indigestion or poisoning. Simple safety rules leave us only 2-3 days to store them. You do not need to wash them in advance, it is better to put them in a paper bag or just wrap them in paper. When using a plastic container, do not close the lid tightly.
Champignon soup - the best recipes
Recipe 1: Chicken Broth Mushroom Soup
It takes less than an hour to cook this light soup. Chopped mushrooms remain beautiful and mouth-watering. Compared to forest mushrooms, champignons are fresh and tasteless. Stronger express their taste helps passerovka from onions and carrots and spices. A large amount of greens will decorate any soup, and even more so mushroom.
Ingredients: mushrooms (champignons, 500 grams), butter (90 grams), onions (2 pcs.), cream (half a cup), garlic (1 clove), flour (2 tablespoons), chicken broth (1 liter), bay leaf salt.
Cooking method
Soak the mushrooms in water for 5 minutes, so that it is easy to wash them from dirt. We cut in half, and then thin plates. Fry the mushrooms in vegetable oil in a heated frying pan under the lid. Peel and grate carrots. Add to the pan, mix. There we add onions, sliced in half rings. Salt, mix, leave for 15 minutes. Put the contents of the pan into the boiling broth. If the broth was cooked on chicken meat, separate the boiled meat from the bones, cut into small cubes and also add to the soup. In a serving plate put a spoonful of sour cream and a slice of chopped finely green onion.
Recipe 2: Soup with Champignons and Cream
Surely this is the simplest recipe for soup, cooked simply on the water. To enhance the taste we use low-fat cream and ghee.
Ingredients: fresh champignons (400 grams), ghee (1 spoon), cream (half a cup), green onion, flour (1 spoon), salt.
Cooking method
Prick mushrooms, cut into slices, boil in salt water, strain the resulting broth. Fry the flour in a pan until brown, pour the cream, warm the mushrooms over low heat. Put everything in the broth, add cream, boil. Add garlic and herbs to the soup as desired. Best of all with green onions harmonizes with mushrooms.
Recipe 3: Soup with Mushrooms and Cheese
The delicate taste of mushroom soup can be obtained by adding just one or two bags of processed cheese. It enhances the taste of fried champignons and gives the soup a light creamy flavor.
Ingredients: mushrooms (300 grams), potatoes (300 gr.), chicken (200 gr.), soft cream cheese (two cream cheese "Friendship" are perfect), onion, salt, pepper.
Cooking method
Pour chicken fillet 1.3-1.5 liters of salted water, boil from the moment of boiling for 20 minutes. Finely chop the onion, grate the carrots, dice the potatoes. We take the fillet out of the broth and also cut it into small cubes. In a pan, fry the onions and carrots in butter, add the mushrooms and simmer them under the lid. Put the potatoes in the broth and cook for 15 minutes, then add the mushroom mixture and chopped slices of fillet. Cook 10 minutes after adding cream cheese. Good pepper and serve hot.
Recipe 3: Soup with Meatballs and Mushrooms
If you are limited in time, stock up with minced meat. Soup with meatballs and mushrooms can be prepared in just 40 minutes, while it will be rich, appetizing and tasty. If you like soup with processed cheese - it will take another 10 minutes to dissolve the cheese. It’s good if you put a large amount of leek, especially its juicy white part. A pinch of basil and nutmeg will add some zest, as if you decided to dine in a gourmet restaurant.
Ingredients: minced meat: beef (400 grams), soft cheese (200 grams), onions (100 grams), carrots, champignons (200 grams), basil, celery root, nutmeg, chili pepper, bay leaf and ground pepper, garlic, salt, parsley, vegetable or butter for frying.
Cooking method
Prepare meatballs - mince meat and onions through a meat grinder, add basil, nutmeg, chili. To form meatballs from homogeneous forcemeat, boil them in salted water for 30 minutes and remove them with a slotted spoon from the pan. Rub carrots on a coarse grater, onion and peeled celery root cut into rings. Pass the garlic through the press. Mushrooms cut into plates. Fry onion, carrots and celery in oil in a skillet, add mushrooms and simmer for 15 minutes. Put potatoes, cheese in a boiling broth, cook for 10 minutes, then combine with all the remaining ingredients. Boil for 5 minutes - and the soup is ready! Let it brew a little - 10 minutes is enough, just enough time to set the dining table. Do not forget to chop parsley or dill!
Champignon soup - tips from experienced chefs
To prepare the soup, you can take any broth, especially for meatball soup. Boil mushrooms for about 25 minutes, and meatballs cook faster. Feel free to combine time - after 15 minutes of cooking mushrooms, send to the pot and meatballs. Various fillings are added according to the properties of cereals or flour products. For example, spider noodles are laid at the very last stage, about three minutes before the end of cooking, rice and buckwheat in 20 minutes. Cream cheese is dissolved in 10 minutes, and ordinary Russian or Dutch cheese can be put in soup 5 minutes before the soup is cooked. Mushrooms love different spices, you can experiment with them at least every day.
Cook quickly and let your dishes be delicious!
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