Mushroom mushroom: mushroom recipes (with cream, rice, barley) * Beautification

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Mushroom picker is a hot and tasty soup that can warm all your family members on the coldest and cloudiest day. With proper cooking, it will be a great addition to your table and a favorite dish of children and adults. This soup is very diverse and varied, so everyone can find something in their taste.

Selection and preparation of ingredients

When choosing mushrooms for soup, you can take both frozen and fresh, and even pickled mushrooms. The main thing is to ensure that the hats and legs are free of stains and damage. To reduce calorie content, cream can be taken with a fat content of 10%, and sour cream can be completely replaced with low-fat yogurt. It is allowed to take pasta of different types: horns, vermicelli, shells.

Recipes for mushroom mushroom soup

There are many recipes for mushroom mushrooms, with the addition and combination of different products.

The most common and beloved by all:

classical;
with pasta;
with cream cheese;
on chicken stock;
with cream;
with rice;
with pearl barley.

Standard recipe

1600 g55 minutes

Nutritional value per 100 g:

Cut the potatoes into bars and pour it into the pan, chop the onion.
Heat a pan with oil, fry the onion until transparent.
Grate carrots, add it to the onion. To languish for 7 minutes.
Chop the mushrooms, send to the pan to the vegetables. Simmer for 15 minutes until golden, add salt at the end.
Add two tablespoons of sour cream, mix. Fry for another 5 minutes.
After boiling water, transfer all the ingredients from the pan to the pan.
Add vermicelli, stir well.
Cover and keep on fire for another 15 minutes.

Video recipe

Important! When frying mushrooms, you must definitely wait until all the liquid from them has evaporated.

With pasta

1650 g60 minutes

vegetable oil
2 tbsp. l

Nutritional value per 100 g:

To free potatoes and onions from the peel, cut into bars.
Rub the carrots.
Chop mushrooms with plates.
Heat a skillet with butter. Fry onions and carrots until translucent.
Attach the mushrooms, fry until golden brown.
Pour the sauce with salt and pepper.
Put a pot of water on the fire, wait until it boils. After shifting into it everything that is in the pan.
As soon as the soup begins to boil again, add potatoes.
After 15 minutes, add the pasta and leave for another 15 minutes, until the vermicelli is completely cooked. Pour in lemon juice.

With cream cheese

2100 g45 minutes

Nutritional value per 100 g:

Dip the fillet in boiling water, cook for 30 minutes.
Chop remaining solid foods.
Remove the chicken from the pan, divide into arbitrary pieces.
Heat oil in a skillet, stew onion for 5 minutes.
Add mushrooms and cook another 15 minutes.
Bring the broth to a boil, pour potatoes there and simmer for 10 minutes.
Pour all the contents from the pan into the pan and mix. After 5 minutes, put the chicken fillet.
Add cheese and mix well until all lumps disappear.

Important! When using processed cheeses, you need to finely chop them in advance, and then boil a little already in the soup.

On chicken stock

2200 g60 minutes

vegetable oil
3 tbsp. l

Nutritional value per 100 g:

Wash the legs, put them in a saucepan, pour water and turn on the burner. Cook for about 40 minutes, sometimes removing foam.
Cut peeled potatoes into bars.
Chop mushrooms and vegetables.
Heat a frying pan with oil.
Fry vegetables for 3 minutes, add flour. Warm the minute, stirring.
Put the chicken, remove it from the bones.
Sprinkle potatoes and mushrooms in a decoction, leave for 25 minutes.
Add vegetables, chicken.
Leave to insist.

With cream

1900 g60 minutes

vegetable oil
2 tbsp. l

Nutritional value per 100 g:

Peel and rinse the onions with carrots, grate.
Chop mushrooms and potatoes in plates.
Pour oil into the pan. Pour onion and carrots there, fry for 7 minutes.
Add the champignons, simmer them until half cooked for 15 minutes.
Put a pot of water on the fire. Pour potatoes, mushrooms and vegetables there. Boil for half an hour.
Add cream, keep for another 5 minutes.
Salt, pepper.

Did you know? Champignons are widespread in medicine and cosmetology: they are useful in most diseases, tighten the skin and saturate the body as a whole with useful trace elements. Such care products are quite expensive.

With rice

2200 g60 minutes

Nutritional value per 100 g:

Put a saucepan on the fire, add 2 liters of water and mushrooms. Boil for half an hour.
Peel and chop the carrots and onions into strips, and cut the potatoes into slices.
Get the mushrooms, leave to cool.
Put carrots, rice and potatoes in the broth.
Pour oil into a frying pan, fry the onions for 7 minutes.
Finely chop boiled mushrooms, pour into a pan.
Pour the remaining products there, mix. Cook for 20 minutes.

Did you know? In the XVIII century, champignons were grown in the cellars of royal castles. Only monarchs were allowed to eat them, since at that time these mushrooms were considered worthy only of the nobility.

With barley

2400 g3 hours

Nutritional value per 100 g:

Rinse the barley, put in a bowl and pour water for 2 hours. It is recommended to prepare it in advance.
When the cereal swells, you need to rinse it well again, place it in a pan with water.
Reduce the fire after boiling, cook, stirring, until all the liquid has evaporated, 15 minutes.
When the cereal is ready, take another pan and place the mushrooms there.
Bring to a boil and cook over low heat for 15 minutes.
Peel potatoes, add to mushrooms.
Melt the butter in a pan. Add chopped onion.
After 5 minutes add pearl barley.
Leave on for 7 minutes.
Cut stripped carrots into strips, pour into soup, cook for 10 minutes.
Next send pearl barley and onions. Add sour cream, mix.
Leave on for another 15 minutes.

Fragrant soup with mushrooms has a rich and rich taste. It can be seasoned with any sauce and combined with any products. You can also make cream soup from it by whipping with a blender. In this form, the mycelium is even suitable for serving on the festive table.

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