Light lean soup with champignons

Greetings)

I want to devote another article on a culinary topic to an absolutely uncomplicated soup: tell you how to cook mushroom soup from champignons .

There are several reasons why it should be praised:

• firstly, the soup is very simple and quick to prepare, besides, champignons are an all-season mushroom, which further simplifies the task;

• secondly, it is light and will be a great option for cooking after the holidays;
• thirdly, this is a lean champignon soup and the recipe will be useful to all fasting people;
• and fourthly, there are quite a few variations of this soup: a puree soup is very tasty, a soup with the addition of pearl barley, cheese, noodles, cooked in meat broth ... they all differ in taste from each other and taking this soup as a basis, you can choose one that your family will love.

I will give a recipe for the simplest champignon soup, which I cook most often because it is the fastest to prepare, and it needs a minimum of products.

Mushroom soup with champignons, recipe with photo

Since the soup is lean and quite light, to make it more satisfying, potatoes and barley are added to it, and since cooking with pearl barley takes a little longer, I will write about the soup with champignons and potatoes, the recipe with a photo of which will be the basis, and add barley - this is not difficult.

For soup with champignons and potatoes, we need:

(calculation of products for a three-liter pan):

Water - 2 liters

Champignons - 8-10 pieces

Potatoes - 3-4 pieces

Onion - 1 onion

Carrot - 1 piece

Garlic - 3 cloves

Vegetable oil - 2 tablespoons

Salt pepper

Greens (if any)

Soup with champignons and potatoes recipe:

1. Cut potatoes, put to boil.
2. Cut the mushrooms and add to the boiled broth, cook for 10 minutes.
3. Make a frying of onions and carrots, add to the soup, cook for 10 minutes.
4. Salt, add garlic and herbs, boil for 3 minutes, turn off.

Soup with champignons, recipe with photo step by step

For young hostesses and those who love clarity, you can see a more detailed recipe.

We cut the potatoes into cubes (you can, of course, as you like), put in a saucepan with cold water and put on fire.

While the future soup is boiling, wash and cut the mushrooms into slices.

And we're making soup.

First, as usual, fry finely chopped onions until half cooked, add grated carrots to it on a coarse grater, fry until golden brown.

Such a tasty and appetizing dressing has to be done often and not only for first courses, if you like fried onions and carrots, pay attention to the article where a lot of such frying is used))

When the water boils with potatoes, add the mushroom slices. It boils, cook for 10 minutes.

Add stir-fry and cook for another 10 minutes.

Now you can salt, add the garlic passed through the garlic press and a little pepper.

Boil for about three minutes, if there is, add greens.

turn off, done)

If desired, the finished soup can be seasoned with sour cream.

If time permits, and homemade people love pearl barley, then adding it to the soup will be even tastier and more satisfying.

Barley will need about half a glass.

Ideally, it should be soaked in water overnight. If time does not allow, pour pearl barley with hot water for an hour, then rinse and boil.

The order of preparation will be as follows:

1. First, cook pearl barley, 30-40 minutes until half cooked.
2. We add everything else in the same sequence as in the main recipe: potatoes, champignons, frying, salt and garlic.

I hope you enjoy this easy champignon mushroom soup recipe too.

Enjoy your meal ????