Mushroom soup in a slow cooker. Mushroom soup recipes for a slow cooker are delicious and simple. How to cook mushroom soup in a slow cooker. Video step by step photos

Home Mushroom soups

Mushroom soup in a slow cooker is just the dish that will decide once and for all how tasty and quick to feed your family. It is easy to prepare, using the simplest and most affordable products that can be found in every kitchen.

Fresh, frozen, dried wild mushrooms or ordinary champignons - the choice of mushrooms depends only on desires and the chosen recipe. There are so many recipes for mushroom soups that you can cook them every day. This is especially true if your family has avid mushroom pickers!

Cooking in a slow cooker not only saves time. Soups prepared in this way are much healthier, because all the products in the dish retain their beneficial qualities. Cook in a slow cooker to delight your family with hearty, aromatic and rich mushroom soups.

Serve the soup fresh and hot to maximize its mushroom flavor and aroma.

How to cook mushroom soup in a slow cooker - 15 varieties

Milk-cheese soup with champignons
Lenten soup with champignons
Mushroom soup in a slow cooker with dumplings and potatoes
Mushroom soup with cream
Shiitake cheese soup
Soup with frozen mushrooms
Pumpkin puree soup
Cream soup with chicken and champignons
Mushroom soup soup
Buckwheat and mushroom soup
Soup with vegetables and porcini mushrooms
Mushroom soup with rice
Fragrant mushroom soup with croutons
Turkey soup with mushrooms and beans
Barley soup with mushrooms in a slow cooker

Original mushroom soup at home in a slow cooker

Unlike residents of the southern regions of our country, residents of central Russia can treat themselves not only to “quiet hunting” - picking mushrooms, but also to dishes made from them. And although lately we start picking mushrooms almost in June, it is still not possible in winter to prepare something from fresh mushrooms due to their lack. On frosty winter days, the only fresh mushrooms available are champignons and oyster mushrooms. That’s when frozen mushrooms, either prepared independently in the summer or purchased in a store, can help out any housewife. You can prepare many dishes from frozen mushrooms, the recipe for which is in every housewife’s stash, but the best way to make mushroom soup is in a slow cooker.

It doesn’t take long to come up with the basic recipe: potatoes and mushrooms. But there are various additives that will help make the taste of this hot first course unusual, so that your household will ask you to cook mushroom soup in a slow cooker again and again. They use different mushrooms: some prefer porcini mushrooms, others prefer chanterelles, some like the taste of soup made from frozen mushrooms, while others like soup made exclusively from fresh champignons. It doesn’t matter at all which recipe you prefer today, what matters is how to cook mushroom soup in a slow cooker.

To prepare mushroom soup in winter, you can take the following ingredients:

dried white mushrooms - 2 large handfuls;
potatoes - 3 pcs.;
carrots - 2 medium root vegetables;
onion - small head;
unrefined vegetable oil - 2 tbsp. spoons;
salt - 5 g;
any greens (preferably parsley);
sour cream or mayonnaise for dressing - to taste.

It is better not to use spices in mushroom soup, as the aroma and taste of the mushrooms will disappear. If the soup is made with champignons, then some housewives advise adding a mushroom cube such as Maggi or Knorr, because both champignons and oyster mushrooms do not have a pronounced taste, and mushroom soup in a slow cooker can turn out bland.

You need to prepare soup in a slow cooker in this order:

Soak dry porcini (or other) mushrooms in advance. To do this, place the mushrooms in a small saucepan and add hot water so that it covers them completely. Close the lid and leave it like this for two hours.
The onion is peeled and finely chopped.
The carrots are thoroughly washed, peeled and grated on a coarse grater.
Then turn on the multicooker in the “Frying” mode, pour oil into the bottom of the bowl, put the onion there and fry until golden brown.
After a couple of minutes, add the carrots and fry for 5 minutes, stirring everything with a silicone spatula. When finished, the frying mode must be turned off. By the way: some housewives advise adding flour to the frying recipe to give the first dish a special thickness and satiety, but this is not for everyone. True connoisseurs of mushroom soup prefer to see it transparent and not too thick.
The potatoes are washed and peeled to be cut into strips or cubes.
Drain the water from the pan with soaked dry mushrooms, rinse them well in cold water to cut into small portions.
Place potatoes and mushrooms in the multicooker bowl, fill the contents with water and salt according to the recipe.
Next, close the device with a lid, move the valve to the closed position (under pressure) and turn on the “Cooking/Soup” program for half an hour.
When the signal about the end of the program sounds, you need to press the “Cancel/Pause” button and move the valve to relieve pressure. If time allows, you can wait 15 minutes until the pressure in the multicooker decreases and you can open the lid of the device.
Before serving, mushroom soup is seasoned with sour cream or mayonnaise and sprinkled with herbs.

Dried mushroom soup in a slow cooker will be especially tasty if all proportions are followed. Some housewives believe that the recipe for a mushroom dish requires as many mushrooms as possible. But at the same time, too many mushrooms, especially dried ones, will give the soup an overly dark color and excessive flavor. It should be taken into account that in a multicooker cooking takes place without access to air, which means that all odors will remain inside, in the dish itself. Therefore, this hot first course will achieve a harmonious taste only if everything is in moderation.

Almost the same recipe can be used to prepare frozen mushroom soup (an alternative is to use frozen champignons, which can be purchased at the supermarket at any time). In this case, they will need to be filled with cold rather than hot water. The cooking process differs only in that the mushrooms will have to be washed longer until the water becomes completely clear.

Some housewives advise putting vermicelli or pearl barley into mushroom soup in a slow cooker instead of potatoes. This is especially recommended for those who suffer from digestive system disorders, because potatoes with mushrooms are a heavy dish, and a recipe with noodles or mushroom soup with barley in a slow cooker will make the dish more dietary.

You can cook mushroom soup in a slow cooker even with chicken or tomatoes. Of course, this recipe will appeal primarily to meat lovers. But it is important to remember that mushroom soup is, first of all, a Lenten dish that will help out those who strictly observe Christmas and Lent. You can make the soup more nutritious by pureing it to create a puree. In winter, you can always make do with champignons or cook dried mushroom soup in a slow cooker.

You can choose any recipe for this wonderful dish: from frozen or dried mushrooms, from fresh or canned champignons, with the addition of pearl barley, meat, tomatoes, even with beans and garlic, the main thing is to remember that a hot first course is the basis of a healthy diet. If you want to diversify your diet and get the required amount of vitamins and microelements, use the mushroom soup recipe as often as possible in your culinary practice.

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Milk-cheese soup with champignons

Mushroom and incredibly delicate tasting mushroom soup with a cheesy aroma - how can you resist!

Ingredients:

Champignons – 250 g
Vegetable broth – 500 ml
Potatoes – 3 pcs.
Onion – 1 pc.
Carrots – 1 pc.
Spinach – 50 g
Cheese – 150 g
Sour cream – 150 g
Milk – 100 ml
Butter – 50 g
Wheat croutons - to taste

Preparation:

Cut the carrots and potatoes into small cubes, chop the onion and fresh spinach. Place oil in a bowl and set to “Stew” for 5 minutes. When the butter melts, add the chopped vegetables. Lightly fry and add chopped mushrooms. After 5 min. add broth, set timer for 30 minutes. Don't forget to add salt, ground pepper and spices to taste.

While the vegetables are stewing, grate the hard cheese. After 30 min. pour milk and sour cream into the vegetables, add cheese (not all of it, leave some for serving). Stir and simmer for another 10 minutes. Pour into plates and serve with croutons and grated cheese.

What can you serve the dish with?

Mushroom soup in the Redmond slow cooker requires virtually no additions. You can serve it with fresh chopped vegetables, herbs, bread and garlic. Store-bought or homemade sauces, mayonnaise and sour cream will also be useful.

You can serve mushroom soup immediately after it is cooked. It is better to eat it hot while the dish retains its wonderful aroma.

It is important to note that it is not recommended to leave the soup until the second day - some ingredients may lose their shape and disintegrate.

Lenten soup with champignons

This is the easiest mushroom soup recipe. Ideal for those who are watching their figure, because the soup is low in calories.

Ingredients:

Champignons – 500 g
Potatoes – 4 pcs.
Onion – 1 pc.
Vegetable oil – 2 tbsp.
Fresh herbs to taste.

Preparation:

Chop the onion, pour into a bowl and fry it in oil for 5 minutes. While the onions are frying, chop the mushrooms and potatoes. When the onion turns golden, add mushrooms and potatoes. Fill with water, about 1.5 liters. Cook for about 1 hour, select the “Soup” mode. Serve with sour cream and herbs.

Broths with a delicate texture

The recipe for mushroom soup in a slow cooker is already known, but not every housewife would dare to cook creamy champignon soup in a slow cooker. For some reason, this tender mushroom lean soup causes a stupor, or rather, the very word “cream soup” is associated with something complex and incomprehensible. Cream of mushroom soup in a slow cooker is prepared according to this recipe:

Aromatic frying is made from mushrooms, onions, and carrots. The bottom of the multicooker bowl is first poured with vegetable oil, salted, and chopped parsley root is added. Turn on the frying mode. The process itself will take 15 minutes.
Add diced potatoes and pieces of butter.
Add water or chicken broth, add the remaining spices (pepper, bay leaf, garlic).
The multicooker is set to the “Quenching” mode.
30 - 40 minutes after the end of cooking, beat the prepared soup with a blender, add cream, grated Mozzarella cheese, and sprinkle with chopped herbs.

Mushroom puree soup in a multicooker is prepared using the same technology, programs are set in the same order. Frying time depends on the type of mushroom. Champignons are fried separately from other vegetables so that the bitterness evaporates from them; Boletus mushrooms, milk mushrooms, porcini mushrooms can be stewed together with onions, carrots, and peppers. Champignon puree soup in a slow cooker will take 40 minutes to prepare. After cooking the potatoes, beat the broth with a masher or blender, add vegetables, mushrooms, and pieces of butter. The “Extinguishing” mode is turned on for 10 minutes. Mushroom champignon soup in a slow cooker is a simple, but at the same time tender and delicious dish. The recipe for mushroom stew was known back in the Middle Ages, but its preparation was labor-intensive and complex, and today a multicooker allows you to simply enjoy the cooking process. It is recommended to diversify the recipe for the first course of champignons with cheese, sour cream, and mayonnaise.

Mushroom soup in a slow cooker with dumplings and potatoes

Soup with dumplings and porcini mushrooms, cooked in meat broth, is very tasty and nutritious.

Ingredients:

Porcini mushrooms – 200 g
Champignons – 300 g
Beef broth – 1.5 l
Potatoes – 0.5 kg
Onions – 4 pcs.
Carrots – 2 pcs.
Garlic – 2 cloves
Fresh celery – 3 pcs.
Tomato paste – 1 tsp.
Flour – 200 g
Chicken egg – 2 pcs.
Olive oil – 3 tbsp.
Apple juice – 50 ml
Fresh herbs to taste

Preparation:

Prepare the mushrooms: wash and chop. Set the timer for 10 minutes, select the “Frying” mode. Pour 2 tbsp. oil and add chopped garlic, onions, mushrooms, tomato paste and your favorite spices. After selecting “Stew”, add meat broth. When it boils, add the diced potatoes. Simmer for 30-40 minutes.

While the soup is cooking, prepare the dumpling dough from eggs, water and salt. When the time is up, pour the soup into another container, and in the vacated bowl, fry finely chopped onion and spices in oil. Place the onion and pour in the apple juice.

Pour the soup back and bring it to a boil. Form and cook dumplings. Pour the finished soup into bowls, put chopped herbs and a little stewed onion into each bowl. Bon appetit!

With buckwheat in a pressure cooker

If you have a pressure cooker at home, you can make mushroom soup in it. It will come out much faster.

Required ingredients:

buckwheat – 5 tbsp. l.;
oyster mushrooms – 290 − 300 g;
water for soup - 4 glasses;
table salt, spices “For mushrooms” - according to taste preferences;
red pepper – 110 g;
butter – 50 g;
onions – 85 − 90 g;
dill – 5 − 6 branches.

Step by step instructions:

Process oyster mushrooms along with onions and bell peppers. Then chop and fry in butter in a bowl, turning on the “Fry” mode (do not close the lid!).
After 3-4 minutes, pour all the water inside, pour in the washed buckwheat, add a pinch of salt and “mushroom” spices.
Lock the machine and set it to “Soup” mode. Boil the first one with buckwheat in a pressure cooker for about 15 minutes.
Then carefully “throw off” the steam, being careful not to burn your hands. When the pressure drops, open the machine and pour the soup into deep plates, adding chopped dill.

This recipe for mushroom vegetable soup uses only onions and bell peppers. But if possible, the first one can include zucchini, potatoes and other ingredients to taste.

Mushroom soup with cream

Make a creamy soup with chunks of mushrooms. The recipe calls for porcini mushrooms, but they can be replaced with any that are on hand.

Ingredients:

Porcini mushrooms – 350 g
Onion – 2 pcs.
Potatoes – 5 pcs.
Vegetable oil – 2 tbsp.
Cream 10% fat – 500 ml
Flour – 1 tbsp.
Butter – 20 g

Preparation:

Prepare mushrooms, potatoes, onions: wash, peel, chop. Using the “Frying” mode (12 minutes), first add the onions, after a couple of minutes add the mushrooms and potatoes. When the time is up, add 300 ml of water, butter and cook the dish for 40 minutes. in "Soup" mode.

Creamy mushroom cream soup in a slow cooker

Ingredients: • 300 grams of chanterelles; • carrot; • two potatoes; • onion; • two cloves of garlic; • 120 ml cream; • butter; • bay leaf; • salt; • 400 ml water; • ground pepper; • dill, parsley and green onions - several sprigs.

Method of preparation: • Wash the chanterelles, simultaneously removing all forest debris. • Cut the mushrooms into two or four parts, depending on the size, fry until tender in a multicooker bowl, adding butter, on the “Frying” mode. • Add finely chopped onion, fry for another five minutes, stirring. • Pour in water, add carrots, cut into thin strips, and potato wedges. • Cook for forty minutes on the “Soup” mode. • Add salt, bay leaf and spices as desired, pour in cream, add chopped herbs and add peeled but not chopped garlic cloves. • Cook at the same level for about twenty minutes. • Remove laurel and garlic from the finished soup. • Grind all ingredients using an immersion blender. • Before serving, keep the dish in the slow cooker for some time with the lid closed. • Serve the soup with croutons, sprinkled with fresh herbs.

Shiitake cheese soup

Shiitake is a real delicacy, and cheese soup with these mushrooms is a gourmet dish. Join haute cuisine!

Ingredients:

Shiitake – 150 g
Onion – 2 pcs.
Potatoes – 5 pcs.
Cream – 150 ml
Processed cheese – 2 pcs.
Garlic – 2 cloves
Olive oil – 3 tbsp.

Preparation:

Grind mushrooms with onions. Fry them in oil for 5 minutes. Next, set “Stew” for 10 minutes, pour in the cream. In 10 minutes. pour in water (1 l) and add potatoes. Season the soup with salt and pepper. Simmer for 40 minutes. In 10 min. Before the timer rings, pour in the grated processed cheese and stir.

If shiitake mushrooms are hard to find in your area, substitute regular oyster mushrooms or button mushrooms.

Soup with frozen mushrooms

Are you pleased with the harvest of honey mushrooms this year and your freezer is full to capacity? If you don't know what to cook with them, think about noodle soup.

Ingredients:

Champignons – 100 g
Frozen honey mushrooms – 150 g
Noodles – 50 g
Potatoes – 4 pcs.
Carrots – 1 pc.
Onion – 1 pc.
Vegetable oil – 2 tbsp.

Preparation:

Add oil, fry onions and carrots for 5-7 minutes. Then add chopped mushrooms and mix. Fry the mushrooms and vegetables for about 20 minutes, and then add the chopped potatoes and add water. Salt, pepper and simmer for another 30-35 minutes, for 5 minutes. Add noodles until done. Serve our soup hot, with chopped herbs.

Frozen porcini mushroom soup

Ingredients:

porcini mushrooms (frozen) - 400 g;
potatoes - 470 g;
onions - 100 g;
water (or vegetable broth) - 1 liter;
cream (10% or 20%) - 200 ml;
vegetable oil - for frying;
salt - to taste;
ground black pepper - to taste.

How to make cream of porcini mushroom soup

Peel the onion and chop finely. Place in a frying pan with heated vegetable oil. Simmer over medium heat until the onion is soft and translucent.
Don't forget to defrost the mushrooms in advance. Cut the defrosted ones into small pieces and fry them together with the onion.
Peel, wash and chop the potatoes. Place in a saucepan and fill with water.
From the frying pan, add the onions and mushrooms to the potatoes. Cook over low heat until done. Salt and pepper to taste.
White soup is ready. But since we are preparing puree soup, let's move on to the next step.
Pour some liquid into a cup. Using a blender, turn the soup into puree. If it turns out very thick, add liquid from the cup and bring the soup to a boil.
All that remains is to add cream. Their quantity can be increased - determine by consistency. Boil again, turn off the heat. Ready.

Serve warm cream soup with croutons.

A pinch of finely chopped herbs will refresh the taste. Sometimes it's nice to add a little dry garlic. Focus on taste and mood.

Author: Tatyana S.

Pumpkin puree soup

Mushrooms are an amazing product; their taste harmonizes perfectly with many ingredients. In this soup, the main duo is played by champignons and pumpkin.

Ingredients:

Pumpkin – 400 g
Champignons – 200 g
Cream – 100 ml
Butter – 1 tbsp.
Processed cheese – 1 pc.
Vegetable oil – 2 tbsp.
Onion – 1 pc.
Carrots – 1 pc.
Garlic – 2 cloves

Preparation:

First you need to boil the pumpkin until it becomes soft. While the pumpkin is cooking, you need to prepare the rest of the ingredients. Wash and cut. Add a mixture of oils to the bowl and fry the vegetables and mushrooms for about 20 minutes. Add salt to taste. Divide the fried mushrooms in half, mix one half with boiled pumpkin. Add cheese and cream to the products. Beat the soup with a blender. Pour into plates, put 1 tbsp in each. fried mushrooms and sour cream.

Prepare soup in a slow cooker using the following steps:

Peel the mushrooms from their rhizomes and cut into large slices. Then put them in a saucepan, cover with water (you don’t need a lot of water, it should just cover them) and lightly salt.
Cook the mushrooms after boiling for 15 minutes, then drain them in a colander and leave to drain.
Peel and cut the onion into small slices, place the slices in a multicooker, which must be turned on to the “Baking” mode. Add a little oil to the bowl and fry the onion until golden brown.
As soon as the onions acquire color, add the mushrooms to the slow cooker and continue frying for 5-7 minutes, during which you need to peel and grate the carrots.
After preparing it, put the grated carrots in a bowl, mix the ingredients thoroughly and continue cooking until they become soft. Do not forget that the frying needs to be stirred occasionally so that it does not burn.
Meanwhile, peel and cut the potatoes into small pieces. Add bay leaf, potatoes and hot water to the multi-pan. At the same time, you need to salt the dish and add spices to it.
Turn on the “Extinguishing” mode for 40-50 minutes. At the signal from the multicooker, open the lid and enjoy the pleasant aroma of wild mushrooms. The dish turns out very tasty, rich and appetizing. If you decide to add greens to it, you will need to wait a little until they give the soup all its aroma and beneficial qualities (10-15 minutes).

This recipe is a classic, so you can safely experiment and add any products to the soup that can give it an amazing taste and aroma.

Cream soup with chicken and champignons

Delicious, aromatic chicken breast soup! Prepare this soup for your loved one if you want to please him.

Ingredients:

Champignons – 250 g
Potatoes – 4 pcs.
Chicken breast - 1 pc.
Processed cheese – 2 pcs.
Onion – 1 pc.
Carrots – 1 pc.
Vegetable oil – 3 tbsp.

Preparation:

Chop the food, select the “Frying” mode and pour vegetable oil into the bowl. When the oil is hot, fry the mushrooms and onions for about 5-7 minutes. Add the remaining vegetables, meat and pour 2 liters of hot water. Don’t forget to salt our dish and simmer for about 40 minutes. Pour the broth into a separate pan, beat the rest with a blender until pureed. Combine the broth and puree in a bowl, add melted cheese and cook the soup, stirring, for several minutes.

Cooking tips

You can use both whole and chopped frozen mushrooms. If you use whole mushrooms, you must first defrost and chop them. If frozen mushrooms are already sliced, then they do not need to be defrosted; you can fry them immediately.

For cooking, it is better to use mushroom broth as a basis (you can also use vegetable broth). In this case, it will be possible to preserve the rich mushroom taste and aroma of the dish. If you are preparing mushroom soup with the addition of meat, then you can replace the mushroom broth with meat.

For cooking in a multicooker, the “Soup” mode is usually used. But you can cook soup in the “Stew” mode. The choice of mode depends on the multicooker model; the set of functions may be different in different models.

For starters, you can try making soup with frozen honey mushrooms. If you want to cook something simple, but at the same time delicious, then soup with frozen honey mushrooms, cooked in a slow cooker, is what you need.

Recipes for making mushroom gravy from fresh and dry mushrooms

Mushroom soup soup

A simple, yet rich and healthy soup that will satisfy your most intense hunger. Make sure!

Ingredients:

Boletus mushrooms – 300 g
Potatoes – 3 pcs.
Green peas – 150 g
Carrots – 1 pc.
Onion – 1 pc.
Garlic – 1 clove

Preparation:

Turn on the “Stew” mode, fry the mushrooms with vegetables, 20 minutes will be enough. Add potatoes to the mushrooms, add hot water (1.2 l). Salt and add spices. You need to simmer for about 40 minutes, 5 minutes. until ready, add green peas and chopped garlic to the soup. Serve with chopped parsley.

Buckwheat and mushroom soup

For a complete lunch for the whole family, prepare a rich soup with buckwheat and mushrooms in a slow cooker. Fast, simple and incredibly tasty!

Ingredients:

Champignons – 300 g
Potatoes – 4 pcs.
Carrots – 1 pc.
Onion – 1 pc.
Buckwheat – 4 tbsp.
Vegetable oil – 3 tbsp.

Preparation:

Select the “Frying” mode - 15 minutes. Pour in the oil, when it heats up, fry the onions and carrots, then add the chopped mushrooms. Add diced potatoes and cereal. Fill with water, turn on the “Extinguishing” mode for 40 minutes. Season the soup with salt and pepper. After 40 min. dinner will be ready, all you have to do is pour it into plates and you can serve.

Before cooking, buckwheat should be dried in a dry frying pan so that its aroma can be more clearly felt in the dish.

Frozen mushroom soup recipe

Cooking soups in a slow cooker is a fun and easy process, which is why many modern housewives use this kitchen appliance to prepare many dishes.

Mushroom soup from frozen mushrooms can also be made in a slow cooker, and it’s quick and easy. This recipe will perfectly replace the previous one, since finding fresh mushrooms at any time of the year is quite problematic.

To prepare the soup you will need:

300 grams of any frozen mushrooms
4 medium potatoes
1 carrot
1 onion
300 grams pork pulp
100 grams of butter
seasonings
Bay leaf
salt
frying oil
2 liters of water

The first step is to boil the pork. To do this, turn on the multicooker to the “Cooking” mode, pour water, put pork in the multibowl, add a little salt and close the lid.

While the meat is cooking, defrost the mushrooms and cut them into small pieces. Peel the onions and carrots, wash them and cut them into small cubes. We also peel the potatoes, wash them and cut them into thin slices. After the pork is completely cooked, remove the meat and let it cool, strain the broth.

We put the device on the “Frying” mode and wait until the bowl warms up slightly. After the signal, put onions, carrots and butter into the device, close the lid. After 10 minutes, stir the fry and add the mushrooms. We wait another 10 minutes - it is important that the carrots become soft.

After preparing the frying, set the multicooker to the “Stew” mode for 40 minutes - this is quite enough to prepare the dish. Pour broth over the fried vegetables, add pre-chopped meat and potatoes. 10 minutes before readiness, add seasonings and bay leaves to the soup. If necessary, add salt to the broth.

As soon as the multicooker beeps that the dish is ready, chop the greens and add them to the soup.

That's all - frozen mushroom soup is ready. All that remains is to arrange it on plates and you can serve it to the table.

Soup with vegetables and porcini mushrooms

Vegetables combined with chicken and mushrooms are the perfect set of ingredients for a healthy soup.

Ingredients:

Dried porcini mushrooms – 50 g
Chicken breast – 1 pc.
Potatoes – 4 pcs.
Onion – 1 pc.
Carrots – 1 pc.
Bell pepper – 1 pc.
Tomatoes – 2 pcs.
Vegetable oil – 3 tbsp.

Preparation:

Soak mushrooms in hot water. Wash the breast and fry it for 10 minutes. in a slow cooker, first cut the meat into several pieces. While it's roasting, chop the vegetables and add them to the chicken. Continue frying for another 10 minutes. Place mushrooms and potatoes in a bowl and pour boiling water over them. Set the “Quenching” mode for 1 hour. Simmer the soup until done, remembering to add salt to your taste.

Mushroom soup with porcini mushrooms and cheese in a slow cooker

Ingredients: • half a kilo of fresh porcini mushrooms; • carrot; • salt, spices; • three medium-sized potatoes; • onion; • a tub of creamy processed cheese (200 grams); • 50-80 grams of cream. oils

Method of preparation: • Set the multicooker to “Frying” or on some models to “Baking” for forty minutes. • Melt the butter, add the onion, chopped into small cubes, and fry until translucent. • Add coarsely grated carrots. Stirring, fry for ten minutes. • Place the mushrooms, peeled, washed, dried and cut into large strips. Stir, close the lid of the appliance, cook until the end of the set mode. • Pour in two liters of water, add diced potatoes, add spices and salt. • Set the “Extinguishing” mode for an hour and twenty minutes. • Approximately thirty minutes before readiness, add processed cheese and mix the soup thoroughly. • After the sound signal indicating readiness, leave the soup for another ten minutes, then pour into plates.

Mushroom soup with rice

For this soup, you can use any mushrooms that you have on hand, and the highlight of this recipe will be the aromatic duck broth.

Ingredients:

Duck meat – 300 g
Fresh mushrooms – 350 g
Potatoes – 250 g
Rice - ¾ tbsp.
Vegetable oil – 2 tbsp.
Onion – 1 pc.

Preparation:

Set the “Frying” mode for 15 minutes, pour the oil into the bowl and wait until it warms up. Fry the onion in oil. Place the rest of the ingredients in the bowl, fill everything with water, add salt to taste and simmer the soup for 1.5 hours on the “Soup” mode. The soup is ready, ready to serve!

Fresh mushroom soup recipe

Many women have probably wondered: how to cook mushroom soup in a slow cooker? In fact, this is done quite simply - you only need to prepare the products, since the multicooker will do the rest of the work for you.

To prepare fresh mushroom soup you will need:

400 grams of any mushrooms
3 large potatoes
1 carrot
bulb
2 liters of water (it can be replaced with meat broth)
Bay leaf
salt
a little vegetable oil for frying
spices and herbs

Fragrant mushroom soup with croutons

Make a soup with a light garlic flavor. Spicy and amazingly tasty - what could be better for a delicious lunch?

Ingredients:

Champignons – 400 g
Potatoes – 4 pcs.
Onion - 1 pc.

Garlic – 1 clove
Cream 10% fat – 200ml
Vegetable oil – 2 tbsp.
Wheat crackers to taste.

Preparation:

Fry chopped onion in a slow cooker for about 5 minutes. Add diced potatoes with mushrooms to the onion and simmer for 40 minutes. When the timer goes off, pour 0.5 ml of boiling water or hot meat broth into the bowl. Salt, pepper, add crushed garlic. Cook in the slow cooker for another 10 minutes, and then pour in the cream and simmer the dish for another 5 minutes. until ready. Mix and pour into portions.

Mushroom puree soup in a slow cooker: recipe for preparing the first course with mushrooms step by step

For mushroom puree soup in a slow cooker, you can take any mushrooms: fresh, dried or frozen.

Ingredients for mushroom soup:

mushrooms – 450 g;
onions – 1.5 pcs.;
potatoes – 3 pcs.;
chicken broth – 300 ml;
garlic – 1 clove;
cream 20% - 200 ml;
salt pepper;
spices;
greenery.

Preparation of puree soup with mushrooms:

Rinse the mushrooms with water. Finely chop the onion. Cut the potatoes into small pieces. Fry the onion for the mushroom soup. To do this, use the following modes: Baking or Frying or Pie, depending on the multicooker model. Immediately set the time to 40 minutes.

About 10 minutes after frying the onions, add mushrooms and potatoes. Add chopped garlic clove. Close the lid and cook the mushroom soup in the slow cooker until the beep.

Next, pour in the broth, add spices and salt. Start the roasting program again for ten minutes. Place in a separate bowl and blend everything with a blender.

Now put everything back into the multicooker, add the cream and bring the pureed mushroom soup in the multicooker to a boil using the Steam mode. Serve with herbs and croutons. Bon appetit! More recipes for first courses in the “Recipes for multi-cooker” section on the website https://tobix.ru/

Mushroom soup in a slow cooker recipe video preparation

Turkey soup with mushrooms and beans

Another simple recipe for connoisseurs of quick cooking, and the soup prepared according to this recipe will appeal to absolutely everyone.

Ingredients:

Champignons – 250 g
Turkey meat (fillet) – 400 g
Canned beans – 1 can
Potatoes – 4 pcs.
Onion – 1 pc.
Carrots – 1 pc.
Sour cream to taste

Preparation:

Select the “Frying” mode for 40 minutes. Pour and heat oil. Place diced turkey meat in a bowl with butter. Fry, stirring. Meanwhile, chop the mushrooms and add to the meat. Cut the potatoes and carrots into cubes and add them to the rest of the ingredients when the time is up. Fill everything with hot water, turn on the timer for 1 hour. Select “Quenching” mode. While the soup is preparing, you need to add salt and, if desired, add ground pepper and spices. When serving, the dish is seasoned with sour cream and herbs.

Dried mushroom soup in a Redmond slow cooker

Many housewives prepare not only various pickles, compotes or jams for the winter, but also dry mushrooms. These are exactly what you will need to prepare aromatic mushroom soup in the Redmond multicooker.

Ingredients for making dried mushroom soup in the Redmond slow cooker:

dry mushrooms – 50 g;
potatoes – 350 gr;
onions – 1 piece;
carrots – 1 piece;
flour (wheat or corn can be used) – 2 tbsp;
vegetable oil;
salt, pepper to taste.

Prepare dried mushroom soup in a Redmond multicooker.

Soak the mushrooms in hot water and leave for several hours. When the product swells, rinse under running water and cut into small pieces. Do not pour out the water in which the dry mushrooms are infused - strain and set aside for a while.
Peel the onion, rinse and finely chop.
Peel the carrots, rinse and grate on a coarse grater.
Pour a little vegetable oil into the multicooker container.
Place onions and carrots in a bowl and fry until golden brown in baking mode.
At this time, fry the flour in vegetable oil in a frying pan for several minutes. Add it to the onions and carrots, mix.
Peel the potatoes, rinse and cut into small cubes.
Place the potatoes and previously chopped mushrooms into the multicooker container, fill the contents with the water in which the mushrooms were soaked. If necessary, add any broth or plain boiled water.
Salt the contents of the multicooker and add pepper.
Close the device tightly with the lid and set the “Soup” mode.