Mushroom soup recipe with champignons potatoes. Fresh mushroom soup

Previously, puree soup in our kitchen was used only for children or diet food. Now this dish has gained its popularity among gourmets, and it is prepared from various products. In many restaurants and various public catering you can often find on the menu such tender soup. By the way, such first courses are very popular in France and other Western countries.

Let's take a look at the options for making mushroom cream soup with potatoes today.

Mushroom soup with potatoes

Kitchen appliances and utensils: hob, knife, cutting board, saucepan with lid.

Ingredients

Choosing the Right Ingredients

• For mushroom soup, you can use absolutely any mushrooms. It can be dried, frozen or fresh plants of any edible variety. Now champignons are very popular, which can be purchased at any supermarket. They have a very delicate creamy color and a wonderful taste, making the taste very tasty and appetizing.
• In this recipe, I used oyster mushrooms and mushrooms. It turned out to be a very interesting combination and pleasant taste. If it is not possible, you can get by with one variety of mushrooms, taking 2 times more of them than indicated in the table of ingredients.
• This soup is the base, if you wish, you can add nuts to it, also chopping them to a puree state. Perfectly complement the taste of dill or parsley.

Step by step recipe

1. Dice 3 potatoes. If desired, you can wash the tubers well and cut it in a peel.
2. Wash, remove excess from 100 g of champignons, and cut into small strips.
   
   
3. Wash oyster mushrooms well and chop into arbitrary pieces. You can also take 100 g of these mushrooms. For this soup, you can also use only one type of mushroom. In this case, increase their number by 2 times.
   
   
4. Peel one large onion. Wash well and cut arbitrarily with a knife.
   
   
5. Peel 6 cloves of garlic and crush 3 of them with a knife. You can adjust the amount of garlic yourself, depending on how much you want to feel its taste in the soup or not. Cut the remaining three cloves into thin slices.
   
   
6. Cut the peeled pine nuts as finely as possible with a knife, place in a separate bowl and set aside for now.
   
   
7. Pour vegetable oil into a saucepan, heat, pour potatoes, onions and crushed garlic. Send 200 g of 22% cream and 100 g of water here. Cover with a lid and let it boil. You can use milk instead of cream if you like.
   
   
8. In a separate saucepan, heat the vegetable oil and fry the garlic in it until golden brown, cut into thin plates. Put the cooked garlic on a paper towel to remove the fat.
   
   
9. When the potatoes with cream boil, pour the mushrooms into it and cook until fully cooked over low heat under the lid. In time, it will take no more than 15 minutes.
10. Without removing the soup from the stove, grind with an immersion blender to a puree state. Add salt and pepper to taste, mix everything. If it gets too thick, you can thin it with a little cream or water.
    
    
11. Pour puree soup into a serving plate, garnish with a sprig of greens, sprinkle with fried garlic and chopped nuts.
    
    

video recipe

Dear cooks, I invite you to watch a short video from which you will learn how to cook mushroom and potato soup. You can see how to prepare the ingredients and how the finished dish turns out.

Feed options

• This dish can be eaten hot or cold.
• You can serve it in portioned plates, decorating with herbs.
• Additionally, in a bowl with soup or separately, serve croutons that can be rubbed with garlic.
• This soup will be great. light dinner after a hard day at work.
• It will be very tasty to eat soup with champignons, potatoes and chicken. Meat can be served separately in boiled or baked form.
• No less tasty is the soup with champignons, potatoes and cheese. You can serve any cheese separately to the finished soup or cut it into squares and add to the soup. Also, during cooking, you can add 2 processed cheese along with potatoes and cook using the same method. It will be a very tasty and tender dish.

Dear cooks, I hope you have already taken advantage of this simple recipe a hearty mushroom puree soup, and your family is ready to try it. Write in the comments if you liked the food received. If you have any additions or suggestions, leave them in the comments, I will definitely take them into account. And now I want to wish you success in the kitchen and Bon appetit you and your family!

You can cook mushroom soup with potatoes at any time, as these mushrooms are sold all year round. Excellent taste, pleasant aroma and beautiful appearance soup will please even the most demanding gourmets. In time, the whole process will take 70-80 minutes.

How to choose mushrooms. Mushrooms should not have dark spots, the surface of the cap of high-quality mushrooms is matte and velvety, elastic and dense to the touch, has a pronounced mushroom smell. There are no voids in the stem on the cut line.

Ingredients:

• water - 2 liters;
• fresh champignons - 500 grams;
• potatoes - 3 pieces (medium);
• onions - 1 piece;
• carrots - 1 piece;
• bay leaf - 1 piece;
• vegetable oil - 2 tablespoons;
• ground white pepper, salt - to taste;
• parsley, crackers sour cream - to taste (for serving).

Instead of fresh champignons, you can take frozen ones, after defrosting. But the soup fresh mushrooms it turns out tastier and more aromatic.

Recipe for soup with champignons and potatoes

1. Wash the mushrooms in running water, cut into medium-sized pieces.

2. Boil water in a saucepan, add chopped mushrooms, salt, bay leaf and pepper to boiling water. Boil 60 minutes.

3. Cut the onion into half rings, carrots into thin strips. Potatoes - small cubes.

4. Heat a frying pan with olive oil, at the same time fry the onion until golden brown, carrots until soft.

5. Remove the mushrooms from the pan, lightly fry in a pan with carrots and onions.

6. Remove the bay leaf from the soup. Add potatoes to the pot.

7. Bring to a boil. Put fried mushrooms with vegetables. Boil 10 minutes.

8. Remove the pan from the stove, sprinkle the finished champignon soup with potatoes with chopped herbs and cover with a lid.

9. Before serving, let it brew for 5-10 minutes. The dish goes well with sour cream and breadcrumbs.

Mushroom soup with potatoes is very healthy dish. Potatoes give it satiety, and mushrooms - excellent taste and aroma. You can even add grains to it. We offer several delicious recipes which will certainly be included in your cookbook.

Mushroom Soup with Potatoes Tips and Tricks

Consider the process of making soup with potatoes and champignons.

1. Champignons are used in cooking. They are for sale all year round. They are grown in artificial conditions, which guarantees their quality. When cooking, you can use different mushrooms: fresh ones will go in warm weather, frozen ones - when there is no time to run to the store. Some chefs suggest cooking from pickled or salted champignons. It all depends on your preferences.
2. for soup, you should take those varieties that are half boiled. For cooking cream soup, use highly boiled potatoes. With such potatoes, the soup will turn out to be very thick, with a good creamy texture.
3. and vegetables are cut into equal small pieces. Add them to boiling broth or water.
4. Mushrooms are added at the very end of cooking along with fried vegetables.
5. To give the dish a milky taste, cream, processed or hard cheese (in grated form) are used.
6. When buying fresh mushrooms, buy specimens with a closed cap. They are young and great for soups. Mushrooms are cut into thin slices.
7. Soup can be added pearl barley, millet or rice.
8. You can cook the dish on mushroom or vegetable broth. It is these recipes that are applicable for the preparation of dietary cream soup. You can make the soup more satisfying by cooking it in meat broth.
9. Mushroom soup loves sour cream and herbs, so do not forget to add them when serving.

Fresh champignon soup with potatoes

Consider classic recipe soup with mushrooms and potatoes. It is prepared in record time, very tasty and thins out the divine aroma. Products for its preparation are always in the house. Note that the soup is prepared without meat.

You will need 2-3 medium diameter potato tubers. 0.3-0.35 kg of champignons (fresh), one carrot and one onion turnip. 1-2 handfuls of gossamer vermicelli. A little vegetable oil and sour cream to taste.

1. First of all, put a pot of water on the fire.
2. In the meantime, potato tubers are washed, peeled, cut into small cubes and sent to the pan after boiling water.
3. The onion is peeled, cut into small cubes and sent to a heated frying pan, where vegetable oil is poured. Fry the onion until golden brown.
4. Three carrots on a grater of small diameter and immediately send to the onion to fry.
5. Mushrooms are thoroughly washed under running water, cut a little leg and cut into thin slices.
6. Spread the mushrooms in a pan next to the carrot-onion dressing and fry until the moisture evaporates and the mushrooms have a golden hue.
7. 2 minutes before full readiness, salt and sour cream are added. Everything is thoroughly mixed and stewed. Everything, mushroom frying is completely ready.
8. In the pan, where the potatoes have already been cooked, lay out the lavrushka, mushroom frying. Everything is mixed, then salted as needed.
9. Thoroughly wash the dill, finely chop.
10. Vermicelli, chopped dill are sent to the pan and the fire is reduced after half a minute.

Here you have a simple delicious mushroom soup. It remains to pour into plates and serve.

Mushroom soup puree with fresh champignons and potatoes

And now we will prepare a very delicious cream of champignon soup. Many do not like such soups, considering them "empty". The puree soup is hearty and easy to digest. The proposed recipe is designed for 1 liter of water. For larger volumes, increase the amount of ingredients.

For cooking you will need: 0.5 kg of frozen champignons and. Additionally, you need to take 50 g of mushroom processed cheese, 0.1 l 10 percentage cream and a piece of natural butter.

1. First of all, mushrooms are thawed, dried, cut. Then they are sent to a heated frying pan to fry in butter.
2. Potato tubers are peeled, removed, cut into pieces and thrown into boiling water.
3. Two-thirds of all mushrooms should be sent to the pot with potatoes.
4. 7 minutes after boiling, when the potatoes are well boiled, the contents of the pan are crushed with a blender.
5. Pour into the resulting mass of cream. Do this carefully, stirring constantly. Put the soup with champignons and potatoes back on the stove, reducing the heat almost to a minimum.
6. Grate processed cheese and send in portions to the pan, stirring its contents. After boiling, the soup is boiled for another 8 minutes and removed from heat.

Properly Cooked mushroom broth- this is always a culinary masterpiece, and if the first dish is also prepared on the basis of this broth, which is to the taste of the household, this is already an unconditional victory for the cook. The classic public ingredient of any soup is potatoes, but today it is easiest to use champignons as an aristocratic note: hand-picked in the forest or bought in a supermarket. Mushroom soup with potatoes can be prepared in different ways. We will share with you the most successful and delicious recipes.

All culinary masterpieces are easy to prepare. This recipe is no exception. A minimum of time spent in the kitchen will bring you the maximum pleasure from food.

Ingredients:

• fresh mushrooms 300–400 gr.;
• potatoes 4 pcs.;
• onion - 1 head;
• carrots - 1 pc.;
• oil for frying (you can use butter or vegetable);
• 2 tbsp. spoons of wheat flour;
• spices and salt to taste;
• fresh greens;
• sour cream.

Cooking method

This recipe for potato soup with champignons belongs to lean dishes and is ideal for people who prefer vegetarian food. Simple Ingredients and ease of preparation will lead to an excellent result and will delight you with an original dinner.

Let the dish rest for 10-20 minutes. Serve potato soup with champignons is best with sour cream and fresh herbs.

The first dish of champignons with potatoes and croutons

Crackers are better for the dish home cooking, but for lack of time, purchased samples can also be used.

Ingredients:

• fresh mushrooms 0.5 kg;
• onions - 1 pc.;
• potatoes - 3 pcs.;
• carrots - 1 pc. (small);
• olive or any other vegetable oil;
• bay leaf, ground pepper;
• greens;
• croutons or crackers;
• sour cream.

Cooking method

The first dish in combination with croutons always looks very appetizing, so it can be served even for guests. Step by step recipe champignon soup with potatoes will allow you to cook food even for those who are not good at cooking.

Serve in tureens or bowls with sour cream, herbs and your favorite croutons. Instead of sour cream, you can use any sour cream or cream sauce. Today you learned how to cook mushroom and potato soup, it's time to bring these recipes to life!

It is also cooked with breadcrumbs, the cooking method of which you will learn in another article.

Today we are preparing champignon mushroom soup. Is not Forest mushrooms, but are grown industrially, so there are no problems with their acquisition, they are always on free sale. They sell champignons fresh, and frozen, they are prepared in almost the same way.

The preparation of such soups is simple and it turns out a very tasty, fragrant first course. If you have a desire to somehow diversify your menu, prepare such a dish for yourself for lunch, I'm sure you will be very pleased with the dinner. Here are some of the most common and delicious options cooking mushroom soup from champignons.

The harm and benefits of champignons

• Mushrooms have long deserved the title of vegetable meat. These mushrooms contain the maximum amount of vegetable protein, which is so necessary for our body for the full growth of soft tissues. Moreover, champignons are actively fighting bad cholesterol.
• A huge amount of fiber in champignons allows you to keep the body healthy and light.
• Champignons are the most harmless and safe type of mushrooms, as they are grown on artificial mushroom plantations.
• The high content of potassium in champignons improves the circulatory system of the body. And vitamin B2 helps to strengthen the nervous system and improve sleep.
• Calcium and phosphorus contained in champignons strengthen the skeleton of the body and maintain the necessary level of iron in the blood.

• Mushrooms are also rich in folic acid, which is responsible for the renewal of body cells.
• Mushrooms help to overcome atherosclerosis and improve memory. Moreover, these mushrooms do an excellent job with the tasks of cosmetology. So, champignon prevents the appearance of wrinkles, improves the general condition of the skin.
• With all the richness of vitamins and microelements, champignon contains a minimum amount of calories, and therefore it is especially indicated for those who want to maintain an attractive figure or are struggling with excess weight.
• But it is worth remembering that the use of champignons is contraindicated for people with chronic diseases. gastrointestinal tract and children. Since these mushrooms contain a large number of chitin, which is poorly absorbed by the pancreas. Read more: Mushroom Soup - Recipe.

How to choose mushrooms?

Making mushroom soup from champignons is not difficult. Moreover, the main ingredient can be purchased at any store and market, regardless of the season. When buying, pay attention to the appearance of the product.

When choosing mushrooms, they must be carefully inspected for rotting or mold. It is better that the mushrooms are not packed. That way everyone can see. Products must be:

• elastic;
• no stains;
• with a creamy finish.

Their smell should not be sharp. As a rule, fresh mushrooms are evenly dense, with a matte surface and a pleasant specific smell.

Since such products tend to deteriorate quickly, their preparation should be taken immediately. Otherwise, it is worth preparing the mushrooms for storage. You can put them in an airtight plastic container or paper bag. The main thing is not to wash before.

How to cook champignon mushroom soup?

Mushroom soup with egg and milk dressing

Ingredients:

• 200 g champignons
• 2 potatoes
• 1 head of onion
• 2 eggs
• 200 ml milk
• 1 st. a spoonful of flour
• 1 st. a spoonful of vegetable oil
• ground black pepper

How to cook

Boil potatoes, peeled and cut into small cubes, for 10 minutes in salted water. Fry the peeled, chopped onion, finely chopped mushrooms for 10 minutes in oil. Add prepared mushrooms and onions to potatoes. Beat the eggs with milk, flour and add to the soup in a thin stream. Cook, stirring, for 2-3 minutes, without letting the soup boil. Season in bowls with black ground pepper.

Unusual mushroom soup with barley

Mushroom soup with barley is very healthy, has a pleasant taste and is easy to prepare.

You will need:

• 4 green onion feathers;
• 1 medium carrot;
• 1 large onion;
• Lavrushka;
• salt;
• a piece of butter and a spoon vegetable oil;
• 200 g of champignons;
• 2 medium potatoes;
• ½ st. pearl barley.

Everything is prepared very simply:

1. Rinse the cereal through a sieve and put it in pre-boiled water.
2. While the cereal is steaming, wash the mushrooms then cut them into cubes.
3. Peel vegetables and rinse. Cut everything into small pieces, approximately with an edge of 7-8 mm.
4. Put only potatoes in a pan with cereals. And fry the carrot-onion sauté with a mixture of prepared oils.
5. After a few minutes, add the mushrooms, then fry for 5-7 minutes.
6. Combine everything in a saucepan with broth, barley and potatoes. Boil for 10 minutes, cover, then leave to brew for a quarter of an hour.

Mushroom soup with rice in pots

Ingredients:

• champignons - 0.3 kg;
• onion - 100 g;
• carrots - 100 g;
• rice - 40 g;
• potatoes - 0.4 kg;
• sour cream - 40 ml;
• butter - 100 g;
• water - 1 l;
• salt, pepper - to taste.

How to cook

Rinse rice and boil until half cooked. Wash vegetables, peel, cut into slices. Mushrooms cut into thin plates. Cut the onion into thin half rings. Melt about half of the oil indicated in the recipe and fry the onion and mushrooms in it. Brush the pots with the remaining oil. Arrange potatoes, carrots, mushrooms and rice in layers in pots. Distribute sour cream in pots, salt, pepper. Fill with water. Cover pots with lids. Put the pots in the oven. After the temperature in the oven reaches 180 degrees, cook the soup for 40 minutes. Serve soup preferably directly in pots. It turns out thick, rich, fragrant, worthy holiday table.

Mushroom cream soup

Ingredients:

• 400 g fresh champignons;
• 1 onion;
• 1 clove of garlic;
• 500 ml of hot broth;
• 250 ml of milk;
• 50 ml cream;
• 3 art. spoons of food starch;
• green onions;
• salt;
• pepper.

How to cook

Finely chop onion, garlic. Set aside one or two mushrooms (depending on their size) for decoration, and finely chop the rest of the mushrooms. Finely chopped onions, garlic and champignons put in a closed bowl, then simmer for about 5 minutes at 100%. After that, add hot broth, with which grind the champignon mixture until puree is obtained, and add milk to it. Cook all this for 4-5 minutes at 100% in a closed bowl. Mix food starch with cream, and then with soup. After that, boil again for about 5 minutes at 100%. Add salt, pepper, garnish with chopped pieces of fresh champignons and finely chopped green onions.

Mushroom soup with rice

Ingredients:

• 300 g champignons
• 2 heads of onion
• 2 carrots
• 4 tbsp. spoons of steamed rice
• 3 art. tablespoons of vegetable oil
• 1 st. a spoonful of tomato paste
• dill greens

How to cook

Finely chopped mushrooms, chopped onion fry for 3 minutes in oil. Add finely grated carrots. Salt, add tomato paste. Simmer for 7-8 minutes. Pour steamed rice with boiling water, salt, cook for 10 minutes. Add prepared mushrooms, carrots, onions, cook together for another 3-4 minutes. In bowls, sprinkle the finished soup with chopped dill.

Mushroom soup with pasta

Everyone's favorite pasta will help add satiety to this dish. I cook it with vermicelli. This is done very quickly, but it turns out unusually tasty, easy and satisfying. Such a recipe always helps out if everyone is very hungry for dinner, and there is a minimum amount of time to cook.

You can cook such a soup on meat broths, or just on water. The number of ingredients can be changed, as well as their ratio. You can add your favorite spices and herbs to taste. Now we will consider the most, in my opinion, the best cooking option.

Ingredients:

• 2 liters of water or meat broth;
• 3 raw potatoes;
• 1 medium carrot;
• 1 large onion;
• 200 grams of fresh, not frozen champignons;
• 100 grams of vermicelli;
• a little vegetable oil;
• salt and ground pepper to taste.

Cooking steps:

1. Cook meat broth Or just bring water to a boil. If you are using rich broth, then it is better to cook the meat in a single piece, and after being ready, take it out into a separate bowl. There it needs to be crushed and at the end of cooking the soup add to the pan. Meat is better to choose on the bone. So the broth will be more rich. It is also better to choose a tenderloin and a part without skin and fat, so that it turns out to be transparent and appetizing.

1. Peel potatoes, cut into small cubes. Boil it in broth until done.
2. Peel the carrots, pass through a fine grater or cut into cubes - as you like. Place a frying pan on the stove and add some oil. Bring to a boil, add carrots. Onion cut into small pieces will go to it. Fry all this beauty until golden and appetizing.
3. While the potatoes are still cooking, add the carrot-onion mass to it. In the meantime, wash, peel and cut the mushrooms into slices or small sticks. They also need to be sent to the pan.
4. 10 minutes before readiness, put vermicelli, add salt, pepper and your favorite seasonings, if desired. Mix thoroughly, bring to readiness. As soon as you remove the pan from the stove, you can add chopped herbs for flavor.
5. Cover and let rest for 20-30 minutes. Now the dish is ready for tasting!

No one has resisted such aroma and taste! Try it and see for yourself.

Tyrolean mushroom soup

Ingredients:

• 250 g beef bones
• 300 g champignons
• 5 potatoes
• 2 heads of onion
• 1 carrot
• 1 glass of milk
• 2 yolks
• 2 tbsp. butter spoons
• 1 st. a spoonful of flour
• pepper and salt

How to cook

Boil the bones in 1.5 liters of water for 1 hour, remove. Stew the mushrooms with half the oil and onions, adding a little water. Put the prepared mushrooms in the broth, salt. Add cubes of potatoes and carrots, cook for 15 minutes. Beat the yolks with milk and flour, season the soup. Season with pepper.

Canned champignon soup with potatoes and cheese

Ingredients

• 150 g canned champignons,
• 100 g cheese
• 1 carrot
• 2 tubers of potatoes,
• parsley,
• salt.

Cooking method

Wash potatoes, carrots, peel, cut into cubes. Wash parsley, finely chop. Cheese cut into cubes. Bring water (1.5 l) to a boil, add potatoes, carrots and mushrooms, salt, cook until cooked, put parsley and cheese.

Simple dried mushroom soup

Properly prepared mushroom soup made from dried mushrooms is perfect to diversify your daily diet. This mushroom soup recipe dried mushrooms simple enough. To feel the aroma and refined taste For this recipe, you will need the following ingredients:

Ingredients:

• dried mushrooms any (55 grams);
• one bulb;
• potatoes (4-6 pieces);
• one carrot;
• refined oil (a couple of tablespoons);
• sour cream (15 ml);
• herbs, pepper, salt - to taste.

How to cook

On low heat, it will be necessary to boil dry mushrooms for about an hour and a half. Filter the resulting broth after cooking, rinse the mushrooms and then chop. To the broth, you will need to add peeled, sliced ​​potatoes, mushrooms, fried carrots and onions.

After that, boil everything for 25-30 minutes, then put salt, pepper, sprinkle with fresh chopped herbs. Freshly prepared soup can be seasoned with sour cream.

Mushroom cream soup

This recipe is suitable for serving for the first and for a two-year-old baby, and it is also good for sick family members. Cook and eat healthy. Mushroom cream soup very tasty and all over the place. For cooking you need a blender.

Ingredients:

• Mushrooms - 300 g;
• Potatoes - 4 medium (300 g);
• Onion - 2 pcs. (medium);
• Carrots - 2 pcs. (medium);
• Parsley root - 1 pc. (small);
• Cream - 500 g;
• Spices (ground pepper), salt to taste.

Cooking method:

1. We prepare vegetables, clean, wash, cut coarsely. We put potatoes, carrots, parsley root in a saucepan, pour water a little more than 5 cm from above, salt, cook until tender, they must be very soft.
2. In a frying pan, fry the onion, mushrooms with spices, salt.
3. When the vegetables are cooked, drain the water into a separate bowl, leaving a little at the bottom. Grind them in a blender.
4. Now put the mushrooms, onions in the same place and also mix until homogeneous mass.
5. Then add the cream to the blender and mix again.
6. If our puree soup turns out to be thick, dilute it with a liquid drained from vegetables, season to taste with salt, spices and whisk again.
7. Now put on medium heat and, stirring constantly, bring to a boil. We shoot right away.

Everything can be served. Sprinkle greens on top of bowls.

Cooking mushroom soup from champignons in a slow cooker

When the house has a "smart machine" - a multicooker, then cooking a dish will not take much time and effort. And the aroma of such a light soup will not leave indifferent any member of the family.

Mushroom and potato soup

Products

• Fresh mushrooms: 800 g
• Refined vegetable oil: 2 tbsp. l.
• Cream 15-20% fat: 1 cup.
• Medium-sized potatoes: 6-7 pcs.
• White bread: 6 slices.
• Onion: 2 pcs.
• Parsley greens: 1-2 tbsp. l.
• Chicken broth or water: 3 cups
• Salt: ⅓ tsp

How to cook

Wash and cut mushrooms. Finely chop the onion. Peel the potatoes, cut them into small cubes. Pour vegetable oil into a bowl. Saute the onion in the BAKING mode for 10 minutes, stirring occasionally. Add mushrooms, potatoes. Add salt. Fry in the BAKING mode for 10 minutes, pour in the broth so that it barely covers the mushrooms and potatoes. Cook the soup in the STEW mode for 40 minutes. Cool to a warm state, place in a blender, pour in the warmed cream there. Grind the soup to a puree. Pour into the bowl of the multicooker, then stew in the EXTINGUISHING mode for 20 minutes. Cut the slices of bread into cubes and dry in the oven, heated to 180 degrees, for several minutes. Serve finely chopped greens and croutons with the soup.

If the multicooker has a STEAM COOKING mode, then it can replace the last EXTINGUISHING mode. In the STEAM mode, bring the soup to a boil. If you instead chicken broth add water, add also 50 g of butter. Slices of bread can be toasted in a toaster and lightly rubbed with garlic.

Mushroom soup in a multicooker "Swabian"

We offer to taste hearty soup, which was brewed in the taverns of Stuttgart in Germany. The traditional "Swabian" soup is prepared on bovine broth with the addition of various ingredients. You can deviate a little from this rule and cook soup in vegetable broth. The obligatory components of such a soup are spaetzle (dumplings) and potatoes. The remaining ingredients can be added at your discretion, but the main rule must be observed - the dish must be prepared from hearty foods.

What foods to cook:

• onions - 4 pcs;
• carrots - 3 pcs;
• porcini mushrooms (fresh, dried or frozen) - 150 gr;
• leek and celery - 3 stalks each;
• potato tubers - 500 gr;
• allspice, black peppercorns, bay leaf - to taste;
• oregano (thyme) - 1 tsp;
• mustard seeds - 1 tsp;
• garlic - 2 cloves;
• tomato paste - 1 tsp;
• olive oil- 2 tablespoons;
• water - 2 liters;
• salt - to taste.

For Spatzle:

• flour - 200 gr;
• egg - 2 pcs;
• salt - a pinch;
• water 50−60 ml.

To prepare stewed onions:

• onions - 4 pcs;
• olive oil - 1 tbsp. l;
• apple juice - 50 ml;
• salt, sugar - to taste.
• For refueling:
• champignons - 300 gr;
• parsley - 1 bunch;
• salt and pepper - to taste.

Cooking mushroom soup in a slow cooker:

Dried or frozen mushrooms are pre-prepared (soaked or defrosted). Cut into pieces. Peel the onion and cut into two halves. Peel and chop all remaining vegetables. We combine all the spices.

We turn on the multicooker in the "Frying" mode for 10 minutes. Saute the onion in olive oil (cut side down) until brown. We remove the onion and put garlic, mushrooms, onions, spices, salt and tomato paste in the pan. Mix everything and fill with water. After 10 minutes, change the mode to "Extinguishing", time - 40 minutes. After the broth boils, open the lid, add the potatoes and continue cooking the soup.

While the broth is cooking, prepare the spaetzle. Mix eggs with water, add sifted flour, salt. The dough should be sticky. Put it in a free bowl and cover with a towel. Pour the finished broth into another container, cover with a lid, leave to infuse. In a multicooker pan in the “Frying” mode, heat the olive oil, then fry the chopped onion. Cooking time - 5 minutes.

After frying the onion, pour it into a separate bowl, pour apple juice, add salt and spices. We release the bowl of the multicooker for cooking spaetzle. Since not every housewife has a special tool for spaetzle in the kitchen, you can cook “dumplings” with a wide knife.

Pour water into the pan, add salt and activate the "Extinguishing" mode for 30 minutes and wait until the water boils. We take an ordinary tablespoon, we collect the dough. We spread it on a wet plank and “pin off” small pieces with a knife, as if stretching along the plank. We send each "worm" to boiling water. Spaetzle do not have the correct shape, so you should not worry about their appearance.

Boil spaetzle in small portions in water and catch with a slotted spoon. We throw the finished "dumplings" into a colander and rinse with water. We return the infused broth to a clean multicooker pan, add chopped champignons, spaetzle, salt and spices to it. We activate the "Extinguishing" mode for 20 minutes. We are waiting for the soup to boil. Then we “allow” the soup to boil for another 5 minutes and turn off the slow cooker.

Pour the Swabian soup into bowls, add parsley and stewed onions. Help yourself!

Delicious mushroom soup in a slow cooker with chicken

Delicious mushroom soup in a slow cooker with chicken will turn out to be more satisfying and rich. To prepare it, you will need the following ingredients:

• Piece of chicken - 250 gr
• Mushrooms - 200 gr
• Potato - 3 pcs
• Onion - 1 pc.
• Vegetable oil - 2-3 tbsp. l
• Salt and spices - to taste

How to cook

1. Chicken - fillet or other part, wash and cut into small pieces.
2. Wash and clean the mushrooms, cut into small pieces or thin bars.
3. Peel the onion and chop into small cubes.
4. Cut potatoes into cubes.
5. Pour a little vegetable oil into the multicooker bowl, turn on the “Frying” mode and lightly fry the onion.
6. When it acquires a golden hue, switch the multicooker to the "Cooking", "Soup", "Baking" or "Stew" mode - depending on the type and model of the appliance. Pour some water into the bowl and put mushrooms, potatoes and chicken into it.
7. Close the multicooker lid and cook for 40 minutes. Pour enough water so that all products are well covered.
8. When the potatoes are soft, salt and add any spices to taste. Add water to the soup to the desired thickness and continue to cook for another 20 minutes. To make the mushroom soup in the slow cooker cook faster, you can pour the products already hot water heated separately in a kettle.
9. Ready soup sprinkle with herbs and serve.

There are a lot of mushroom soup recipes. Choose, experiment, cook what you really like.

Enjoy your meal!