Soup with canned mushrooms recipe with photos

Making wild mushroom soup

Wild mushrooms, unlike artificially grown ones, have a bright aroma, which makes them a popular component in many dishes. But when using them in soups, it is necessary to take into account some nuances. The most important thing is that before adding mushrooms to the broth, you need to rinse them thoroughly and boil until tender, and strain the resulting broth. The mushrooms in most recipes are then sautéed with the stir-fry vegetables.

Almost any type of mushroom can be combined in one dish. For example, boletus (or white), boletus, and boletus “feel” great both in tandem and separately. Moss flyers are distinguished by the slippery structure of the cap, which not everyone will like, so they need to be supplemented with more elastic “brothers”.

But it is better to cook chanterelles or wild mushrooms separately. In addition, both types do not need to be pre-cooked for a long time; you can start cooking them right away in a frying pan.

Making canned mushroom soup

The easiest way to prepare mushroom soup is to make it with pickled champignons, which are abundant on store shelves. They have already been processed and just need to be fried in a little oil. In this case, there is one drawback - such a product has a specific taste and is strikingly different from soup made from dried or fresh forest fruits.

During the cooking process, you can also add pickled or salted mushrooms from a jar, given that they already contain enough salt, and it is recommended to add additional salt at the very end of cooking. The marinade must be drained and should not be added to the soup.

Champignon cream soup

If you are a fan of pureed soups, then use a blender before adding the remaining ingredients and you will get a creamy soup from canned champignons. Some people think that puree soups look more appetizing, and indeed, such a soup is easier to decorate with herbs or vegetables when serving, since it has a uniform consistency.

Finally turn off the fire. Don't forget to add coarsely chopped greens to the soup. Puree soup with canned champignons can be served with sour cream or mayonnaise to give it an even more pleasant taste and aroma. There is a version of cream soup with the addition of milk, but milk, especially when added to a hot dish, leaves a specific aftertaste that may not be to everyone’s taste.

If you like different seasonings, you can add curry or cinnamon to the canned champignon soup, this way you will give the soup a delicious spicy taste. You can also add cumin (cumin), dill, dried or fresh basil, savory. Basically, just take your favorite seasonings and add them to your canned mushroom soup.

To better understand the cooking process, we recommend that you look at the recipe for canned champignon soup with a photo, because, as you know, it is better to see once than to hear a hundred times. Also, if you liked this soup, try making cheese soup with canned champignons.

We hope you enjoyed this Canned Mushroom Soup recipe. Bon appetit!

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.

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!

Julienne soup with mushrooms

Many gourmets have long appreciated julienne with chicken and mushrooms. Having come to our usual menu from France, julienne did not leave anyone indifferent. We invite you to get acquainted with an improvised similar recipe for the first course, which combines the softness of cream and the rich taste of chicken, mushrooms and vegetables.

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.

Super quick champignon soup with vermicelli

There is very little time to prepare dinner, but how can you deny yourself the first course? Of course not. Make a quick, easy, lean, delicious and nutritious canned champignon noodle soup. Here is his recipe.

Ingredients:

• canned mushrooms – 400 gr.;
• potatoes – 3-4 pcs.;
• onion – 1 head;
• carrots – 1 pc.;
• small vermicelli – 2-3 tbsp. spoons;
• vegetable oil – 1 tbsp. spoon;
• salt, spices - to taste;
• water – 1.5 – 2 liters.

Peel potatoes, onions and carrots. Cut the root vegetables into strips and finely chop the onion. Boil water. After boiling, lay out the mushrooms, whole, or add a little brine from a jar. The composition of this soup can be slightly changed and supplemented if desired. At the same time add potato straws. At the same time, fry the onions and carrots and add them to the broth. Salt, season, throw in a bay leaf and add vermicelli. Our super-quick mushroom soup with champignons and vermicelli is ready. You are a true culinary sprinter!

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Hearty stew with mushrooms

To prepare this soup you will need the following ingredients:

• 1 can of pickled mushrooms;
• 5 pieces of potatoes;
• onion;
• carrot;
• a large spoon of semolina;
• vegetable oil;
• 2 liters of water.

Fill the container with water and turn on the gas. Peel the potatoes, cut into cubes and place in a saucepan when the water boils. Then you need to cut the onions and carrots into strips and fry them.

Chop the canned champignons into slices, add them to the roasting pan with the vegetables, stir, continue frying, reducing the heat.

You should check the stage of readiness of the potatoes: they should be a little firm. At this stage, add the ingredients fried in a frying pan to the potatoes. Cook everything for about 5 minutes. Then add salt and slowly add semolina. The soup needs to be stirred constantly. The fire should be reduced and the stew should be simmered for about 10 minutes.

Cheese is also added to the recipe, then you get a sophisticated cheese soup with champignons.

The consistency of the soup is chosen independently. It can be a cream soup, crushed with a blender, or all components remain intact.

When serving, it is recommended to sprinkle the dish with herbs, add sour cream and crackers.

Step-by-step cooking recipe

First, finely chop the onion, and also grate the carrots on a coarse or medium grater. Then you need to heat the frying pan by pouring vegetable oil into it, and first sauté the onion until transparent, and then add the carrots and fry them until soft. Now add the champignons cut into thin slices into the pan and leave the base for our soup to fry for 10-15 minutes over low heat. Subsequently, the resulting mixture will become the basis for the soup.

Now cut the potatoes into cubes and cook them, adding a little salt, in a not very large saucepan. The next step is to add already fried onions, carrots and champignons to the potatoes. This must be done when the potatoes are almost ready, but not yet completely cooked, otherwise the potatoes will simply fall apart. This is not important if you subsequently want to make puree soup from canned champignons.

Add salt and pepper to taste and, remembering to stir vigorously, pour a tablespoon of semolina into the pan in a thin stream to give the soup the correct consistency.

Canned mushrooms in soup

Soup with canned champignons is a dish that can be prepared very quickly, so it is recommended for very busy housewives to take note. To prepare the stew, you will need the following ingredients:

• 600 grams of canned mushrooms;
• 4 pieces of potatoes;
• carrot;
• bulb;
• 70 grams of dill;
• egg;
• laurel leaf;
• pepper.

You need to prepare the potatoes, cut them, put them in a container. Fill with water and put on gas to cook. Boil. Chop the onion and fry. Grate the carrot and add it to the onion. Fry the vegetables until the onion becomes transparent.

Drain the water from the mushrooms and add them to the vegetables. Fry for about 7 minutes. When the water and potatoes boil, add the fried ingredients and cook with the lid closed until boiling. The resulting foam must be removed.

Next, beat the egg and chop the dill. Reduce gas and when the stew boils, add salt and cook for another 12 minutes.

3 minutes before the end of cooking, pour in the egg, stir, season with pepper, add bay leaf.

Turn off the prepared stew and let it brew for 10 minutes. Then add dill.

Main ingredients for soup

Ingredients:

• 2 liters of water;
• Half a kilo of potatoes;
• 1 large carrot;
• 1 medium onion;
• A jar of champignons;
• 1 tablespoon of semolina;
• 1 tablespoon sunflower or olive oil;
• Any fresh herbs for serving and decoration;
• Spices, salt, pepper to taste.

The benefits of mushroom soups are well known, because mushrooms are gifts of nature, which contain many minerals and vitamins necessary for the normal functioning of the body. In addition, mushrooms are very rich in vegetable proteins, without which it is impossible to imagine a complete healthy diet; therefore, mushroom soups are quite high in calories, so those who are watching their figure should not overdo it with mushroom soups.

Everyone knows that tasty and satisfying mushroom soups are prepared from fresh, dried, or, in extreme cases, frozen mushrooms, but modern cooking has moved far from traditional ideas, so soups are also cooked from canned mushrooms. You've probably heard about a very tasty soup made from fresh champignons, but soup made from canned champignons will not only be as tasty, nutritious and healthy as fresh ones, but it's also extremely easy to prepare, and what's more, won't take much time. So, let's figure out how to cook delicious mushroom soup with canned champignons.

Recipe for stew with pickled mushrooms

List of ingredients for pickled champignon stew:

• a jar of champignons;
• 3 pieces of potatoes;
• carrot;
• onion;
• tomato;
• 3 cloves of garlic;
• 2 laurel leaves;
• spices.

First you need to boil the water. Chop the onion and carrot and fry. Drain the liquid from the champignons, add them to the vegetables, and fry a little. Peel the tomato, grate it, and add it to the ingredients to be fried.

Peel, cut the potatoes and place them in boiling water. Boil a little. 7 minutes before cooking, add bay leaf, fried vegetables and mushrooms, and salt. A minute before the end of cooking, add the garlic and dill. The recipe states that you can use any spices you wish.

Step-by-step preparation of soup with mushrooms and chicken

Mushroom soup made from canned champignons and chicken is recommended as a hearty and nutritious dish. The recipe is quite simple. We invite you to familiarize yourself with it in more detail. This dish contains all the ingredients that make it rich and tasty.

• 4 pieces of potatoes;
• 250 units of mushrooms;
• 500 units of chicken fillet;
• onion;
• 100 units of vermicelli;
• vegetable oil;
• spices.

Place the pan on the fire using 2 liters of water. While it is boiling, peel and chop the onion. Fry it over low heat. Wash the champignons, chop and add to the onion. Frying time is about 10 minutes, until the liquid released from the mushrooms evaporates.

In another Dutch oven, brown small pieces of chicken. At this time, prepare the potatoes.

After the water boils, place the fried onions, mushrooms, and chicken into the pan. Then potatoes. Cook the stew over low heat for 7 minutes. Next add vermicelli. Stir and cook for another 10 minutes until fully cooked.

Let's prepare a delicious soup with champignons and sour cream

Let's never stop surprising and delighting our loved ones. They probably think that the most boring cabbage soup awaits them for lunch. But let them not rush to conclusions, but stop in front of the front door, sniff and understand how wrong they were. Until they arrive, let's start cooking. Cook the soup with canned champignons and sour cream. We put on an apron and get to work. Cooking will not take you much time, because you don’t have to wash and peel the mushrooms. Prepare all the necessary products:

• canned champignons – 1 jar;
• potatoes - 5 medium size;
• onion – 1 pc.;
• carrots – 1 pc.;
• pearl barley – 2-3 tbsp. spoons;
• vegetable oil – 20 g;
• sour cream – 70 gr.;
• salt, spices - to taste;
• water – 2 liters.

Peel the potatoes and cut into strips, leave two tubers whole, and wash the pearl barley. Place a pan of water on gas and pour in pearl barley. Bring to a boil and add whole potatoes to the broth.

Meanwhile, peel and finely chop the onions and carrots and fry in vegetable oil. Then pour sour cream into the pan and simmer for 5 minutes under the lid.

Using a slotted spoon, remove the finished potatoes and turn them into puree. Add chopped potatoes to the barley and bring to a boil. Place the canned champignons, cut into slices, and continue cooking. After 10 minutes, add onions and carrots stewed in sour cream to the soup. Next is mashed potatoes. Add salt and seasonings that your family prefers. Boil and turn off, let the soup brew a little under a closed lid. Tender mushroom soup from canned champignons with sour cream is ready.

Invite your household to the table. Garnish the soup in bowls with parsley and dill. Bon appetit!