Soup with champignons and potatoes: delicious recipes from fresh, frozen, canned mushrooms

Mushroom soup with potatoes is a great option for a daily diet. There are many recipes for its preparation. You can add vegetables and cereals to the mushroom dish. To make the soup really tasty and fragrant, you should take into account a number of nuances during its preparation.

How to make champignon and potato soup

To prepare mushroom soup with potatoes, you need to choose a step-by-step recipe. Products can be bought both in the market and in any supermarket. For soup, it is advisable to choose non-boiling varieties of potatoes. When using fresh mushrooms, the dish will turn out to be more fragrant. But they can be replaced with a frozen product.

To increase the nutritional value, lean meat is added to the mushroom soup. Bones are not recommended. They make the stew more rich, but do not increase its useful properties. Vegetable or chicken broth can serve as the basis for the soup. Mushrooms are usually fried with vegetables before adding to the dishes. Seasonings help to make the dish more fragrant: bay leaf, pepper, paprika, coriander, etc.

Traditional recipe for fresh champignon soup with potatoes

Ingredients:

• 350 g of fresh champignons;
• 1 carrot;
• 4 medium potatoes;
• 1 bulb;
• 1,5 L of water;
• bunch of parsley;
• 1-2 umbrellas of dill;
• pepper, salt to taste.

Cooking steps:

1. Greens, vegetables and mushrooms are thoroughly washed with running water.
2. Potatoes are peeled, chopped into cubes and thrown into boiling salted water.
3. While the potatoes are cooking, grated carrots and chopped onions are sautéed in a pan. Before removing from heat, pepper and salt are thrown to the vegetables.
4. The main ingredient is crushed in layers and lightly fried.
5. All components are thrown into the soup. If necessary, it is salted.
6. After languishing under the lid, you can serve a treat to the table, after decorating with greens.

The dish is best served hot.

Frozen champignon soup with potatoes

Ingredients:

• 5 potato;
• 1 carrot;
• 400 g frozen mushrooms;
• 1 bulb;
• 3 Art. l sour cream;
• 150 g of butter.

Recipe:

1. Mushrooms are thrown into boiling water without defrosting. Their cooking time is 15 minutes.
2. The next step is to throw the diced potatoes into the pan.
3. On a separate frying pan, onions and carrots are fried in butter. Sauteed vegetables are thrown into the soup to the rest of the ingredients.
4. After that, the mushroom dish needs to be held on low heat for a while.
5. Sour cream is put in the soup before serving, directly on the plate.

In order not to overdo it with seasonings, you need to periodically taste the broth during cooking.

Canned champignon soup with potatoes

Delicious champignon soup with potatoes will also turn out if you use a canned product. When buying it, you should pay close attention to the integrity of the jar and the expiration date. Mushrooms should be uniform in color without foreign inclusions. If there is mold in the container, the product must be disposed of.

Ingredients:

• 1 jar of champignons;
• 1 Art. l semolina;
• 2 L of water;
• 1 tbsp. l vegetable oil;
• 1 bulb;
• 500 g of potatoes;
• 1 carrot;
• greenery;
• salt and pepper – to taste.

Algorithm cooking:

1. Onions and carrots are peeled and chopped into cubes. Then they are sautéed in a frying pan until fully cooked.
2. Mushrooms are chopped into large slices and combined with a vegetable mixture.
3. Potatoes are peeled and cut into cubes. It is thrown into boiling water.
4. After the potatoes are ready, vegetables with mushrooms are attached to it.
5. Mushroom broth is brought to a boil, and then semolina is poured into it.
6. A few minutes before readiness, finely chopped greens are poured into the dishes.

When buying a canned product, it is necessary to give preference to proven brands

How to cook soup with dried champignons and potatoes

The recipe for soup with dried champignons and potatoes is no more difficult than the rest. In this case, the dish turns out to be more fragrant and tasty.

Components:

• 300 g dried champignons;
• 4 large potatoes;
• 1 tomato;
• 1 carrots;
• 1 bulb;
• greenery;
• spices – to taste.

Cooking steps:

1. Mushrooms are placed in a deep container and filled with water. In this form, they should be left for 1-2 hours. After the specified time, the liquid is drained, and the mushrooms are poured with water and put on fire.
2. After a quarter of an hour of cooking mushrooms, potatoes, cut into strips, are thrown into the pan.
3. Finely chopped onions, carrots and tomatoes are sautéed in a frying pan. After cooking, vegetables are added to the main ingredients.
4. Mushroom broth is simmered for another 15 minutes.
5. Greens are added to each plate separately before serving.

Vegetables can be resized to your liking.

Soup with beef, mushrooms and potatoes

The recipe for rich champignon mushroom soup with potatoes involves the addition of beef. The main feature of cooking is the preliminary marinating of meat.

Ingredients:

• 400 g champignons;
• Xnumx of beef;
• 3 potatoes;
• beam cilantro;
• 1 bulb;
• 2 cloves of garlic;
• 2 Art. l flour;
• 1 tsp Sahara.

Cooking steps:

1. The meat is washed and rid of excess moisture with a paper towel. Then it is cut into small pieces. Finely chopped garlic and cilantro are added to them. The container is closed with a lid or film and removed to the side.
2. Marinated meat is poured with water and put on a slow fire. It takes at least an hour to cook.
3. Then put the potatoes cut into slices into the container.
4. Onions are chopped in half rings and spread on a hot frying pan. When it becomes soft, mushrooms are attached to it. The mixture is then sprinkled with flour. Everything is thoroughly mixed, the resulting mass is transferred to the pan.
5. Mushroom soup is cooked over low heat for another 20 minutes.

Barley is often put in mushroom broth with beef

Mushroom soup with potatoes: a recipe with pork and vegetables

Ingredients:

• 120 g champignons;
• ½ carrots;
• 400 g of pork;
• 4 potatoes;
• 1 head onion;
• 1 bay leaf;
• 1 clove of garlic;
• 2 L of water;
• salt and seasonings to taste.

Recipe:

1. Pork is cut into pieces and placed in a pan. It is filled with water and put on fire. After boiling, the foam is removed from the surface. Then the meat is boiled for half an hour.
2. Carrots and onions are peeled and chopped into small cubes. Then they are fried in sunflower oil. When the vegetables are ready, chopped mushrooms are added to them.
3. Potatoes are thrown to the boiled pork.
4. After 20 minutes of cooking, put the contents of the pan into the pan. At this stage, spices and salt are added to the dish.
5. Mushroom soup is left to simmer over low heat.

Pork makes the stew more rich and oily

Mushroom soup with champignons, potatoes and buckwheat

The recipe for potato soup with champignons can be made unusual by adding buckwheat. It turns out very satisfying and useful. For cooking you will need:

• 130 g of buckwheat;
• 200 g of potatoes;
• 1 carrot;
• 1 bulb;
• 1 clove of garlic;
• bunch of parsley;
• 160 g champignons;
• 1 L of water;
• salt and pepper – to taste.

Stages of preparation:

1. Put buckwheat on the bottom of a dry frying pan. It is cooked over medium heat, stirring constantly.
2. Water is collected in a container and put on fire. After boiling, chopped potatoes and buckwheat are thrown into it.
3. Carrots and onions are sautéed in a separate bowl. After readiness, vegetables are combined with mushrooms.
4. The contents of the pan are thrown into the pan. After that, the dish is cooked for another 10 minutes. At the end, the taste is enhanced with salt, pepper, herbs and chopped garlic.

Buckwheat gives the stew a rather peculiar taste.

Lenten mushroom soup with champignons and potatoes

Components:

• 8 champignons;
• 4 potatoes;
• 3 cloves of garlic;
• 1 carrot;
• 2 Art. l. vegetable oils;
• 1 bulb;
• Xnumx greenery;
• 1 tsp. salts;
• pepper – by eye.

Recipe:

1. Mushrooms are washed and vegetables are cleaned.
2. Fill a pot with water and put it on fire. After boiling, diced potatoes are thrown into it.
3. Onions are finely chopped, and carrots are rubbed with a grater. Vegetables are fried in oil until half cooked.
4. Mushrooms are cut into pieces of any size. Garlic is crushed with a special device.
5. All components are attached to the finished potato. After the soup is cooked for another 10 minutes under a closed lid.
6. 2-3 minutes before cooking, greens and seasonings are thrown into the pan.

To make the stew more spicy, it is supplemented with red pepper and paprika.

Soup with potatoes, champignons and garlic

Ingredients:

• 5 potato;
• 250 g of fresh champignons;
• 6-7 garlic cloves;
• greenery;
• 1 carrots;
• 1 bay leaf;
• salt and spices – to taste.

Stages of preparation:

1. Peeled potatoes are cut into slices and thrown into boiling water. It must be cooked until fully cooked.
2. Meanwhile prepare the mushrooms and vegetables. Garlic is passed through a press. Carrots are grated and lightly sautéed in a frying pan with a small amount of oil.
3. Mushrooms are cut in half or quarters.
4. Mushrooms and fried carrots are added to the finished potatoes. The dish is cooked for another 10-15 minutes. Then garlic and bay leaf are thrown into the pan.
5. Before turning off the fire, mushroom soup is decorated with any greens.

Mushroom stew with garlic is eaten with sour cream

Recipe for mushroom soup with potatoes, basil and turmeric

Potato soup with champignon mushrooms can be made more unusual by adding basil and turmeric. These seasonings will make the dish more spicy and fragrant. It is important not to overdo it with their number. This will make the broth bitter and too spicy.

Components:

• 300 g mushrooms;
• 4 potatoes;
• 1 bulb;
• 2 laurel leaves;
• 1 carrots;
• a pinch of dried basil;
• a bunch of greenery;
• 4-5 g of turmeric;
• a sprig of thyme;
• salt, pepper – by eye.

Recipe:

1. A container filled with water is put on fire. At this time, peeled potatoes are cut into small slices and thrown into boiling water. On average, they are cooked for 15 minutes.
2. Carrots and onions are chopped in any convenient way, and then sautéed in a pan. To them add sliced ​​champignons.
3. Roasted potatoes, bay leaf and spices are thrown to the finished potato.

The density of the soup can be varied by increasing the number of components

Potato soup with rice and mushrooms

The recipe for frozen champignon soup with potatoes and rice is no less in demand. Groats increase the nutritional value and calorie content of the dish, making it more satisfying.

Ingredients:

• 1 pack of frozen champignons;
• 4 potatoes;
• a handful of rice;
• 1 carrot;
• 1 bulb;
• salt and pepper – to taste.

Cooking process:

1. Sliced ​​potatoes are thrown into boiling water and boiled until tender.
2. At this time, prepare the rest of the ingredients. Vegetables are peeled and cut into small cubes, mushrooms are washed and chopped. The rice is washed several times and then soaked in water.
3. Vegetables are spread on a heated pan and lightly fried. Mushrooms are also added to them. The resulting mixture is transferred to a saucepan.
4. Rice, salt and seasonings are poured into a mushroom dish.
5. After swelling of the cereal, the stove is turned off. The soup is allowed to brew under the lid for several minutes.

It is not necessary to defrost mushrooms before frying.

Fresh champignon soup with potatoes and meatballs

Soup with frozen champignons and potatoes will become more rich if you make it with meatballs. The most suitable option for their preparation will be pork. But you can also use less fatty meat.

Components:

• 250 g of minced pork;
• 4 potato;
• 1 bulb;
• 150 g champignons;
• 3 cloves of garlic;
• 1 carrots;
• 1 tsp. dry herbs;
• 1 egg;
• 1 bay leaf;
• a bunch of greenery;
• salt and pepper – to taste.

Cooking steps:

1. Diced potatoes are boiled until half cooked, making sure that it does not boil.
2. Mushrooms and other vegetables are fried in a separate pan.
3. Meatballs are formed from minced meat, eggs and chopped greens, without forgetting to salt and pepper the product before that.
4. Meat products are added to the potatoes, after which the stew is boiled for 15 minutes. Then mushroom frying is also thrown into the container.
5. Until fully cooked, the mushroom soup is brought under a lid over low heat, for 10 minutes.

Meatballs can be made from any type of meat

Mushroom soup with potatoes in a slow cooker

Ingredients:

• 5 potatoes;
• 250 g champignons;
• 1 L of water;
• 1 carrot;
• Xnumx bow;
• dried dill – by eye;
• salt and pepper – to taste.

Stages of preparation:

1. Shredded and washed mushrooms, onions and carrots are laid out in a slow cooker. They are cooked in the “Frying” mode.
2. Then, potatoes, cut into cubes, are placed in a container.
3. Water is poured into the dish and seasonings are poured.
4. For 45 minutes, the broth is cooked in the “Extinguishing” mode.

The advantage of the multicooker is the ability to select a mode with parameters

Mushroom soup with champignons, potatoes and pasta in a slow cooker

Soup with champignon mushrooms, pasta and potatoes is designed for an amateur.

Components:

• 300 g champignons;
• 1 carrot;
• 3 potatoes;
• 2 tbsp. l. durum pasta;
• 1 bulb;
• 500 ml of water;
• greens, salt, pepper – to taste.

Recipe:

1. All components are thoroughly washed, peeled and cut in any usual way.
2. Sunflower oil is poured into the bottom of the multicooker.
3. Onions, mushrooms, potatoes and carrots are placed in it. Then the device is turned on to the “Frying” mode.
4. After the beep, vegetables are thrown into the multicooker. The contents of the container are filled with water, after which the “Soup” mode is turned on.
5. 15 minutes before the end of cooking, pasta, herbs and seasonings are thrown into the dish.

Pasta in the recipe can be replaced with noodles

Conclusion

Mushroom soup with potatoes is great for eating at lunchtime. It quickly relieves the feeling of hunger, saturating the body with useful substances. During cooking, it is important to follow the recommendations of experts, and add the ingredients in the right amount.