Mushroom soup is a tasty and aromatic dish. It can be prepared at any time of the year and quite quickly. Those who care about their health and do not eat fatty, high-calorie foods can make a light soup from canned mushrooms, for example, champignons. This dish can be consumed frequently, as it contains a small amount of fat and calories. The stew is served both for lunch and for breakfast and dinner. The pleasant smell that comes from it and the extraordinary taste do not take long to wait.
Recipe for creamy marinated mushroom soup
Light in texture and easy to prepare, this soup is perfect for all occasions. In this form, it is suitable for a holiday table, and suitable for professional photography, and for every day it will not be too expensive.
Number of servings: 12
Cooking time: 50 minutes
Energy value
- calorie content – 58.5 kcal;
- proteins – 2.4 g;
- fats – 0.3 g;
- carbohydrates – 11.6 g.
Ingredients
- potatoes – 500 g;
- canned champignons – 400 g;
- onion – 1 pc.;
- carrots – 1 pc.;
- sunflower oil – 35 ml;
- water – 2 l;
- salt - to taste;
- pepper - to taste;
- greens (any) - several sprigs;
- semolina – 1 tbsp.
Step-by-step preparation
- Prepare all ingredients. Wash each one, remove the peel and husk, cut as follows: onion into small cubes, large potatoes, and grate carrots. Chop the champignons into slices.
- Place the potatoes in a saucepan of simmering liquid and cook until almost done.
- Make the soup base. To do this, heat a little oil in a thick-bottomed frying pan (you can replace refined oil with more aromatic olive oil) and sauté over moderate heat. Then add the grated root vegetable and then the mushrooms. Simmer for ¼ hour, stirring occasionally to prevent burning.
- When the frying with champignons is ready, transfer it to the potatoes and add salt.
- Using a blender, turn the liquid soup into puree and add a spoonful of semolina. I would like to note that this component should not be neglected - with its help the desired consistency is achieved. Cook until each ingredient is completely and completely cooked.
Serve in a tureen or in portions, sprinkled with fresh herbs on a plate. You can diversify the taste by adding your favorite spice. Some of the most suitable ones include basil, curry, cumin or savory, as well as dried or fresh dill.
Tip: to give a more delicate taste, you can easily use milk or heavy cream, which is added at the very end, preheated in a separate pan. You can also add butter when sautéing vegetables.
Calorie content of foods possible in the dish
- Onion – 41 kcal/100g
- Jacket potatoes – 74 kcal/100g
- Fried potatoes – 192 kcal/100g
- Ripe potatoes – 80 kcal/100g
- Boiled potatoes – 82 kcal/100g
- Baked potatoes – 70 kcal/100g
- Mashed potatoes – 380 kcal/100g
- Tomatoes – 23 kcal/100g
- Pearl barley – 340 kcal/100g
- Carrots – 33 kcal/100g
- Boiled carrots – 25 kcal/100g
- Dried carrots – 275 kcal/100g
- Bay leaf – 313 kcal/100g
- Vegetable oil – 873 kcal/100g
- Salt – 0 kcal/100g
- Greens – 41 kcal/100g
- Fresh frozen soup greens in packaging – 41 kcal/100g
- Broth – 15 kcal/100g
- Canned champignons – 12 kcal/100g
Calorie content of foods: Broth, Barley, Canned champignons, Potatoes, Tomatoes, Onions, Carrots, Vegetable oil, Herbs, Salt, Bay leaf
Marinated porcini mushroom soup
Another improvisation on the theme of cream soups, but this time with a cheese aftertaste. The recipe is very simple, to prepare the stew, you don’t even need a video - everything is already clear.
Number of servings: 6
Cooking time: 40 minutes
Energy value
- calorie content – 81 kcal;
- proteins – 5.5 g;
- fats – 2.2 g;
- carbohydrates – 9.8 g.
Ingredients
- porcini mushrooms (marinated) – 150 g;
- onion – 1 pc.;
- carrots – 1 pc.;
- large potatoes – 2-3 pcs;
- processed cheese – 100 g;
- greens (parsley, dill) – 1 bunch;
- salt - to taste;
- black pepper (ground) - to taste;
- water – 1 l.
Step-by-step preparation
- Place potato slices and carrot cubes in a saucepan of boiling water. After a little time, add the chopped onion. Since the soup will eventually be pureed, the method of cutting the vegetables does not matter at all.
- At this time, take care of the mushrooms. They must be transported from the jar to a colander, rinsed with running water and finely chopped.
- When the vegetables have reached the desired condition, puree them, as they say among chefs, with a blender, pour them back into the pan and bring to a boil. Add mushrooms and cheese, adding in small portions.
- Salt and pepper to taste. The dish is ready.
When choosing products, do not try to save money. For example, processed cheeses like “Orbita” are extremely inconvenient to melt, and the creamy taste is not as rich as we would like. But special cheeses for soups or “Viola” are quite suitable for cooking.
Tip: if you pickled small mushrooms for the winter, then it is not necessary to chop them - whole caps will look interesting in a creamy soup. The most you can do is cut it into two halves.
Which cereal is best for mushroom soup?
Many mushroom soup recipes call for grains. Which one to add is a matter of taste for each cook. The leading place among cereals is occupied by oatmeal, pearl barley, buckwheat, millet and rice.
To prevent the soup from becoming cloudy, it is recommended to rinse the cereal thoroughly in running water before adding it. Pearl barley requires the right approach - it should be soaked in advance for at least 5 hours or boiled separately until half cooked.
You should definitely supplement the soup with cereal if it contains mushrooms such as champignons or oyster mushrooms, which by their nature do not have a strong taste of their own and are neutral.
Recipe for marinated mushrooms and beans
A tasty and quite filling soup that everyone will enjoy, especially in the cold season. It will perfectly warm you in winter, reminding you of summer with its aromas.
Number of servings: 15
Cooking time: 1 hour 10 minutes
Energy value
- calorie content – 53.1 kcal;
- proteins – 2.4 g;
- fats – 0.4 g;
- carbohydrates – 10 g.
Ingredients
- pickled honey mushrooms – 300 g;
- steamed rice – 90 g;
- medium carrots – 1 pc.;
- large onion – 1 pc.;
- potatoes – 250-300 g;
- red beans – 200 g;
- allspice - to taste;
- bay leaf – 1-2 pcs.;
- garlic cloves – 2 pcs.;
- water – 2800 ml;
- salt - to taste;
- greens – 1 bunch;
- sunflower oil – 45 ml.
Step-by-step preparation
- Rinse the rice thoroughly with several waters, place in a bowl and cover with liquid.
- While the rice is steeping, prepare the vegetables. Treat them as you are used to doing for any soup. Some people cut everything with a knife, for example, into cubes or cubes, while others grate the carrots. Do as you are accustomed to.
- Pour the specified amount of liquid into the pan and boil the rice in it until almost completely cooked and only later throw in the potatoes.
- Fry carrots and onions in a frying pan.
- When the potatoes have softened, add the remaining ingredients - mushrooms and beans. Stir, add salt and spices. Cook for about five minutes from the moment it boils and let the soup “simmer” under the lid for a while. Serve sprinkled with any greenery and add a spoonful of sour cream.
You can make such a soup by adding a touch of piquancy to it by including a small hot pepper in the list of ingredients, which must be placed whole in the pan in the middle of cooking.
Tip: it is best to use canned beans for soup - these will significantly speed up the cooking process. If you took dried beans, then first soak them in enough water and cook them in a separate bowl. In a pressure cooker this can be done in no more than half an hour.
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Recipe for marinated mushroom soup with vermicelli
Vermicelli soups have become widespread due to the fact that, although they are easy to eat (although, to be honest, they are also easy to prepare), they are quite filling. However, few people prepared them based on mushrooms, especially pickled ones. We offer improvisational and incredibly tasty stew.
Number of servings: 14
Cooking time: 50 minutes
Energy value
- calorie content – 51.5 kcal;
- proteins – 2.2 g;
- fats – 0.3 g;
- carbohydrates – 9.9 g.
Ingredients
- pickled mushrooms – 500 g;
- carrots – 1 pc.;
- onion – 1 pc.;
- large potatoes – 4 pcs.;
- vermicelli – 2 tbsp;
- water – 2500 ml;
- salt - to taste;
- laurel leaf – 2 pcs.;
- peppercorns – 4 pcs.;
- sunflower oil – 35 ml.
Step-by-step preparation
- Peel the root vegetables and onions. Shred it. If you use very small carrots, then cut them into circles, it will be more beautiful.
- Boil water, add potatoes and boil for 10 minutes.
- Prepare a standard roast, which you then transfer to a saucepan.
- Add mushrooms (cut large ones), pour in a little marinade and vermicelli. Add salt if necessary. Next add spices and herbs.
Tip: if you are afraid that the pasta will swell beyond measure, then before adding it to the soup, heat it in a frying pan until lightly golden brown. But do not overcook so that the pasta does not turn black from frying.
Lenten tomato soup with champignons
Category: Broths and soups Hot soups Other soups
And during fasting, food should be tasty. This soup is very suitable for this purpose. It is lean, tasty and light at the same time.
Champignons Carrots Celery root Potatoes Bell peppers Tomatoes in their own juice Broth Rice Wild garlic Green onions
Soup of pickled mushrooms and fresh cabbage
We recommend that you familiarize yourself with the unique recipe for solyanka in vegetable broth, the advantage of which is its availability and ease of preparation with a fairly wide list of products, which makes this soup incredibly tasty.
Number of servings: 13
Cooking time: 1 hour 25 minutes
Energy value
- calorie content – 20.8 kcal;
- proteins – 1.2 g;
- fats – 0.4 g;
- carbohydrates – 2.6 g.
Ingredients
- pickled mushrooms – 100 g;
- sauerkraut – 200 g;
- fresh cabbage – 100 g;
- pickled cucumbers – 2 pcs.;
- onion – 1 pc.;
- carrots – 1 pc.;
- tomato paste – 3 tbsp;
- vegetable broth – 2500 ml;
- olives – 50 g;
- sunflower oil – 50 ml;
- salt - to taste;
- pepper – 4 peas;
- laurel – 2 pcs.;
- dill – 3 sprigs;
- parsley - optional.
Step-by-step preparation
- Finely chop fresh cabbage and mix it with sauerkraut, after washing the latter. Lightly brown the cabbage in a frying pan with refined oil. Add the cucumbers cut into strips and a little water or the broth you are preparing the dish with. Simmer covered for about 1/3 hour.
- At this time, peel the carrots and onions, cut into half rings. Sauté in another bowl. When the vegetables are soft enough, add a couple of tablespoons of tomato paste and a small pinch of salt so that the roast does not fade from the high temperature.
- Transfer the contents of both frying pans into a saucepan, add broth and add chopped mushrooms from the jar. Send the olives chopped into rings there.
- Be sure to taste the stew; if there is not enough salt, add it. Add spices and cook the soup until fully cooked. On average, this will take you no more than 10 minutes.
- Chop the greenfinch, pour it into the hodgepodge and cover with a lid to infuse.
I would like to note that after standing for a while, even in the refrigerator, the soup with pickled mushrooms will only become tastier as it infuses. After a few hours, you will be pleasantly surprised by the changes - the mushrooms will add a slight sourness to the soup.
Tip: if you don’t have vegetable broth in stock, you can easily replace it with plain water in equal proportions. Taking into account that you will still be preparing soup with vegetables, this will not particularly affect the result.
Cooking with chicken and meat
Despite the fact that we have presented recipes exclusively for a lean diet, you can modify any of them. After all, there is no limit to perfection! All you have to do is prepare a meat-based soup. It can be either chicken broth or beef broth. The chronology of the recipe is practically unchanged. The only note would be to pre-cook the broth. Only time will be adjusted, because each product has its own time. You can also add meat to soup, which will only become tastier.
Even if you haven’t prepared for winter on your own, buy a jar of pickled mushrooms in the store, because soups with them are worth your attention. And don't forget to add sour cream, bon appetit!
When to salt mushroom soup: at the beginning or at the end
Each dish has a time criterion for when to add salt. As for soups using mushrooms, it is recommended that cooks do this almost at the end of cooking the dish, when the broth has become rich.
There are several ways to correct oversalting. For example, when cooking, a bag of breadcrumbs or cereal (rice) is dipped into the soup, which will absorb excess salt. Or, if the dishes allow it, the volume of broth and ingredients increases.
We are sure that many of you are already salivating and have picked up a couple of recipes that you are ready to cook in the near future. Surprise your guests and make mushroom soup in a cauldron on the grill or prepare an exquisite, delicate cream soup - everyone will be delighted. But follow one main rule - whatever you cook, do it with high-quality, fresh ingredients and in a good mood. Bon appetit!
