Mushroom soup with sour cream. Mushroom soup with melted cheese Soup with sour cream and mushrooms

Hello, dear hostesses, mushroom pickers and just lovers of delicious food. Now the first mushrooms are starting to hide in the forest, so I would like to talk about them. If you were lucky enough to collect forest mushrooms or you bought champignons, then this article is for you.

Of these, you can or. But it will be especially tasty to cook fragrant soup from them.

Everyone in our family loves mushroom soup. For children, I cook soup with champignons, and adults love to eat it with forest mushrooms as well. There are actually a lot of cooking options for this simple, at first glance, dish. Soup noodles, soup puree and a simple classic version with potatoes - all this can be prepared easily and simply.

Today I picked up 4 different tastes and ways of making soup with mushrooms. I hope they will become a worthy page in your cookbook. So here we go!

Menu:

1. Mushroom soup from fresh forest mushrooms according to the classic recipe

From freshly picked mushrooms you can cook a very tasty soup. Be sure to select them before cooking. Wormy and rotten specimens must be thrown out without hesitation. Rinse the rest thoroughly, if necessary peel and cut into pieces. Find out more in the recipe.

Ingredients:

• 15-20 pieces of medium forest mushrooms;
• 5 medium potatoes;
• 3 liters of water;
• 1 onion;
• 1 carrot;
• salt to your taste;
• a little parsley root for flavor;
• 3 peppercorns;
• 2 laurels.

Step by step recipe description:

1. After selecting and washing the mushrooms, they need to be cut. For a classic recipe, I make it large. It turns out a real village soup.

2. Transfer to a saucepan and cover with water. Put on fire. Before boiling, foam will begin to actively stand out. It definitely needs to be removed. After the broth boils, you need to boil for another 15 minutes. If the liquid has become too black and foamy, then the procedure can be repeated. Pour the contents of the pan into a colander and rinse the mushrooms.

3. Fill them with water again and put them on the stove. While you wait for the boil, prepare the vegetables.

4. Cut the carrots with a knife or rub on a grater. Finely chop the onion. After boiling, add them to the soup.

5. Cut the potatoes into medium sticks or straws. Do not do it too small, otherwise it can be quickly digested. Add to broth. At this stage, you can salt, add peppercorns and chopped parsley root.

6. Cook for 10 minutes, then put the parsley. Remove from heat and cover with a lid. Let it brew for another 10 minutes and you can proceed to the long-awaited tasting. The aroma must be excellent!

Serve with herbs, sour cream or mayonnaise. Some fill the soup with milk.

Enjoy your meal!

2. Gentle mushroom cream soup

Fragrant, rich and very tasty soup we will prepare according to this recipe. Once you try it, you will probably want to do it again and again. That's exactly how it turned out for me. Relatives often ask me to cook such a dish for them, which I gladly fulfill. You can cook it from any mushrooms that are at hand (forest or champignons).

Ingredients:

• Half a kilo of mushrooms (you can use any, fresh or frozen);
• 1 medium carrot;
• 1 onion;
• salt to taste;
• 4 medium potatoes;
• liter of water;
• a tablespoon of seasoning for mushroom broth;
• 4 processed cheese;
• a glass of cream;
• a little butter and vegetable oil;
• crackers and parsley for serving.

Step by step recipe description:

1. Finely chop the onion and fry in butter and vegetable oils. In the meantime, you need to proceed to the next products.

2. Cut or grate carrots. Do what is more convenient for you, because in the end we will still kill the mass with a blender. Add it to the frying pan with onions.

3. In another brazier, fry the mushrooms, cut into medium sticks. First, they will allocate the necessary liquid and stew in it. And then, when it evaporates, you need to add oil and fry them for another 5-10 minutes.

4. Cut the potatoes into medium cubes and boil until tender in water. Here you need to add salt and seasoning for the broth.

To prevent the cream from curdling when it enters the hot broth, it must be preheated.

5. We will warm them up by adding them to the finished frying. As soon as they start to boil, remove from heat.

6. When all the products are prepared - mushrooms, onions with carrots and potatoes - they must be combined in the pan where the broth with potatoes was cooked. Add cheeses. Lower the blender there and smash at minimum power until smooth. If you use higher power, you risk burning hot puree and messing up your kitchen.

7. Now the puree-like soup needs to be brought to a boil again and can be served with crackers and herbs!

Enjoy your meal!

3. Mushroom champignon soup with homemade noodles

This soup with the addition of vermicelli is very hearty and tasty. At the same time, it is also light and perfect for those who follow the figure, but love to eat deliciously. In the same recipe, I will show you how easy it is to make noodles at home with a minimum amount of ingredients. From it, we will cook this dish.

Ingredients:

• 10 champignons;
• 2 onions;
• a bunch of dill;
• a clove of garlic;
• 1 carrot;
• lavrushka;
• salt to your taste;
• a little ground pepper;
• vegetable oil.
• 1 egg;
• 100 grams of flour.

Step by step recipe description:

1. Break an egg into the sifted flour, add a little vegetable oil (about 1 tablespoon) and a little salt. Knead a firm dough. Leave for half an hour, covered with a plastic bag and knead again.

2. Roll out a thin layer from the amount obtained. Sprinkle with flour and fold it in half. Roll. Sprinkle flour again and fold in quarters. Roll out again.

3. Roll the thin dough into a loose roll, and then cut it into thin strips.

4. Spread out on a tray in an even layer and dry in an open and well-ventilated place until completely dry. Ready-made noodles can be stored in the same way as store-bought vermicelli - in a bag.

5. So, when the noodles dry well, you can start cooking our soup. First of all, you need to make a frying of onions, garlic and carrots. Chop them in the usual way and fry in oil until golden.

6. Mushrooms cut into medium pieces and place in a hot pan. Soon they will secrete juice. As soon as it evaporates, you need to add a little oil and fry them for 5 minutes.

7. Bring the water to the soup to a boil, salt, season and put the parsley. Add fried mushrooms there and boil for 5 minutes.

8. Add roast. Then put the noodles and boil for 2 minutes. Now the soup is ready.

9. Cover with a lid and let it brew for at least 5-10 minutes so that the vermicelli “reaches”.

Here, if desired, you can add potatoes, for greater satiety.

4. Creamy mushroom soup with chicken and champignons

This soup is very easy to make and very enjoyable to eat. Chicken, mushrooms and cheese are a great combination in any dish. And in this soup they are doubly tastier and more aromatic. Try it!

Ingredients:

• 1 chicken ham;
• 1 onion;
• 5 potatoes;
• 2 celery stalks;
• 5 pieces of champignons;
• 4 triangles of melted cheese;
• greens;
• salt and spices to your taste.

Step by step recipe description:

1. First of all, you need to cook the chicken in salted broth. Then the leg needs to be removed, cooled, cut and chopped.

2. Grind onions, mushrooms, potatoes and celery in any convenient way. The neatness of the pieces is not important, because then it will all be converted into a puree. Greens also need to be chopped.

3. Potatoes and celery are sent to the broth. They need to be boiled until done.

4. Pass the onion until golden brown. Mushrooms fry until tender with the addition of salt.

5. Grind potatoes and celery in a blender, add cheese, onions and beat again. Pour the puree into the chicken broth and boil for 3 minutes. Serve the soup with pieces of mushrooms, chicken and herbs. Enjoy your meal!

5. Video recipe for mushroom soup with sour cream

In this video, you will learn for yourself not only the recipe for making delicious mushroom soup, but also a few tricks on how to do it right. According to this recipe, a fragrant dish with a very spicy and delicate taste is obtained.

Making mushroom soup is very simple, no matter which recipe you choose. An important component to any dish is your creative desire and love for your work. Without it, even the most exquisite dish will turn out bland.

Therefore, stock up on inspiration and create goodies for your loved ones!

Good luck to you! See you soon!

If you decide to make a fasting day, then you will not find better food than dairy products. These dishes are very light for the stomach and do not disturb the natural microflora. Try a variety of sour cream soups, surprise your loved ones with such homemade and delicious soups.

This soup with sour cream has a beneficial effect on the digestive tract. It is also ideal for those with stomach problems such as gastritis and ulcers. To prepare potato soup with sour cream, you will need very few products and a minimum of time. Light diet soup with sour cream is great for everyday menu.

Ingredients:

• Potatoes - 4-5 pcs.;
• sour cream - 1 pack;
• flour, 2-3 tbsp. spoons;
• allspice and black peppercorns;
• Bay leaf;
• parsley root;
• greens.

Cooking:

1. In a pot of boiling water, put the bay leaf, pepper, parsley root.

2. Add diced potatoes.

3. We make a mixture with sour cream. In a deep bowl, mix sour cream with flour until a homogeneous consistency so that there are no lumps.

4. When the potatoes are cooked, pour the sour cream mixture into the pan, cook for another 2 minutes.

When serving, decorate with herbs.

Tip: To make the soup thicker, add more sour cream mixture and let the soup steep. You will get a tender soup with a thick consistency. And if you prefer the liquid version, omit the flour altogether.

Mushroom champignon soup with sour cream

Mushroom soup with sour cream was considered a special delicacy in the days of the aristocracy. The combination of mushrooms and sour cream is perfect in soups and gravies, julienne and casseroles. Delicate creamy taste of sour cream softens and complements the main taste of mushrooms.

Ingredients:

• 200 gr. fresh champignons;
• 20 gr. dried porcini mushrooms;
• 1 onion;
• 1 carrot;
• 1-2 potatoes;
• 2 tbsp. spoons of rice;
• olive and butter;
• soy sauce; spices; greens.

Cooking:

1. In a saucepan with heated olive oil and butter, fry the chopped onion until golden brown.

2. Grate the carrots on a coarse grater, add to the onion, cook for another 5 minutes.

3. Boil whole mushrooms for 15 minutes. Cut into quarters, if the mushrooms are large, cut each part in half. We shift the champignons and dried porcini mushrooms to the onions and carrots, simmer for another 10 minutes.

4. Fill the mushroom fry with water (about 1 liter). Bring to a boil and add potatoes, cut into small cubes, add dry rice. The soup is cooked over low heat until the potatoes are ready.

5. Add soy sauce, spices and spices to taste. Before serving, add sour cream to a bowl of soup.

Pea soup with sour cream

Thick pea soup puree is very tender and nutritious.

Ingredients:

• 1 liter of meat broth;
• dry split peas, 100 grams;
• 1 head of onion;
• vegetable oil, 20 g;
• sour cream, 50 gamma;
• 100 ml of tomato juice;
• parsley root;
• vegetable oil for frying;
• black peppercorns;
• salt.

Cooking:

1. In a saucepan with heated vegetable oil, lightly fry the finely chopped onion and parsley root.
2. Add peas and fill everything with cold meat broth. Cook peas until tender. Then beat the soup with a blender or wipe through a sieve.
3. Pour tomato juice, add peppercorns, salt. We cook the soup for another 5 minutes, after which we season with sour cream and serve.

Tip: Pea cream soup with sour cream is a great addition to crunchy croutons, you can buy them at the store or cook them yourself.

Crackers: take soft porous bread (for example, toast), cut into small cubes, dry in the oven or microwave, rub a little with garlic and sprinkle with dried herbs.

Chicken soup with sour cream

Very easy and simple option. Ideal for busy days.

Ingredients:

• Chicken fillet, 0.5 kg;
• bulb, 1 pc.;
• sweet pepper, 2 pcs.;
• celery root;
• sour cream, 100 gr.;
• 2 egg yolks;
• a handful of egg noodles;
• greens;
• spices to taste.

Cooking:

1. Wash the meat and cut into thin slices. We shift into a saucepan, pour 2 liters of water, add spices and put on the stove.
2. We clean the celery, finely chop. We also cut the onion into cubes. Peel the pepper and cut into small pieces. Three carrots on a medium grater.
3. Remove the foam from the boiled meat, add the chopped vegetables.
4. We make a refill. Put 2 yolks, sour cream in a plate and beat well.
5. When the vegetables are cooked, add the noodles.
6. Pour a little broth into a plate with sour cream, mix and carefully pour into the soup. Cook on low heat for 5 minutes.

Tip: Serve the soup with parsley and basil leaves. Serve with croutons or crackers.

Fish soup with sour cream

Ingredients:

• 800 grams of fish;
• carrots -1pc;
• bow -2pcs;
• garlic - 2 cloves;
• flour - 3 tbsp. spoons;
• sour cream -100 grams;
• white bread - 1 piece;
• eggs -2 pcs.;
• oil - 1 hour a spoon;
• breadcrumbs - 2 tbsp. spoons;
• celery and parsley greens;
• Bay leaf;
• spices.

Cooking:

1. We clean the fish from the insides, separate the fillet from the bones. We put the head and bones to boil, add onions, carrots, allspice, spices. Cook the broth for 1.5-2 hours.
2. Strain the broth, add bay leaf.
3. Cook the fish cut into pieces in the broth for 5 minutes and take it out.
4. 2 tbsp. lightly fry tablespoons of flour in a hot dry frying pan, add a little broth. Mix thoroughly so that there are no lumps, season the soup with this mixture.
5. We set aside the tail part of the fish, and pass the rest through a meat grinder along with fried onions and soaked bread, preferably in milk. Add 2 beaten eggs, breadcrumbs and herbs. We mix everything thoroughly.
6. We make small meatballs from the resulting fish mixture, roll them in flour and lower them into boiling soup. We cook 5 minutes.

Before serving, put a few fish meatballs, pieces of boiled fish and greens in each plate. Season everything with finely chopped garlic. Serve sour cream separately.

Mushroom soup with sour cream is a very common dish, both at the restaurant level and at the level of home cooking. This dish is considered a representative of Western cuisine. It is often cooked in the Transcarpathian cuisine, where they like to have a hearty meal. To date, there are a lot of recipes for this dish. And each of them deserves recognition because it has an excellent taste. Most often it is eaten for lunch, as it is a nutritious dish and saturates the body with strength and energy for the rest of the day. This dish can be consumed while dieting or fasting. In this case, it is worth replacing only one ingredient - sour cream. During the diet, you can take sour cream of lower fat content, and during fasting, you can generally remove it from the recipe. Making sour cream soup for lunch is a profitable option, since this process does not take much time.

Main Ingredients

Naturally, mushrooms are the main component of this dish. Most recipes use champignons, but other varieties are also suitable, for example, chanterelles, porcini mushrooms, cherries and others. A variant is possible when the soup is prepared from several varieties of mushrooms. Mushrooms can be taken both fresh and dried. This soup is cooked without the addition of meat, since it is mushrooms that are a good alternative to it. This quality makes mushroom soup a valuable source of energy for vegetarians.

Also, an important component of any soup is potatoes. The amount of potatoes depends on the serving. On average, a small pot will require two or three potatoes.

Additional ingredients are onions and carrots. They can be taken in any quantity, depending on the preferences of the hostess.

The next important ingredient is sour cream. For a standard dish, it is better to take fifteen percent. It is recommended to pay attention to the freshness of sour cream, since a low-quality ingredient can spoil the whole taste of the dish. If desired, you can replace this product with cream. In this case, the taste of the dish will turn out to be more delicate and piquant, and the consistency of the soup will be a little less than in the standard version. In order for the soup not to be too rare, you can use flour as a thickener. To do this, mix two tablespoons of flour separately with water and add a few minutes before readiness.

Bay leaf, ground black pepper and any greens are suitable as spices. Everything here is individual and depends on the taste preferences of the chef.

cooking process

The first step is to clean and wash all the ingredients. First you need to cut the potatoes into small pieces and put to boil on the fire. After the water boils, add the chopped onion and bay leaf. Reduce the heat a little and leave for about twenty minutes.

While the potatoes are cooking, you need to be busy cooking mushrooms. We cut them into slices and fry in a pan. Until the mushrooms are almost ready, add chopped onion, salt and pepper. After the onion becomes transparent, pour sour cream into the pan. Cover with a lid so that the mixture can be well extinguished.

After that, add the contents of the pan to the potatoes. The soup remains to cook for about ten minutes over high heat.

Instead of ordinary water, you can use chicken broth. In this case, the taste will be more intense.

While the soup reaches the desired state, we take a few beautiful champignons and cut them into even slices. And fry them in oil for about seven minutes. To the champignons add carrots, cut into thin circles. Fry the ingredients for a few minutes. This mixture will be used as a topping.

Soup should be served slightly chilled. We develop it on plates and add our topping to each. Beautifully shaped mushrooms and carrots will make the dish more colorful and appetizing. Also, as a decor, you can use a sprig of dill or any other greens.

One serving of this soup has approximately two hundred and thirty nine calories, which makes it valuable for losing weight. One serving can enrich the human body by five grams of protein, eighteen and fifteen grams of fat and carbohydrates, respectively. Thus, this dish will not burden the digestive process and will become a valuable source of various vitamins and minerals. The use of such a soup will only benefit the human body.

Cooking soup with mushrooms for lunch is quite easy and fast. It turns out fragrant, satisfying, and in some cases it can also act as a dietary dish. We offer some of the most common and delicious options for making champignon mushroom soup.

For a pound of champignons you will need:

• 2 tbsp. l. vegetable oil;
• 2 liters of water;
• for large carrots and onions;
• lavrushka;
• a piece of butter;
• a little pepper;
• 20 g sour cream;
• a few sprigs of fresh parsley.

Cooking like this:

1. We wash the mushrooms, cut them into 4-6 parts, put them in a small saucepan with boiled water and boil for a quarter of an hour.
2. In the meantime, pour more prepared water into a saucepan and set to boil. Heat the oil in a frying pan and send the boiled mushrooms into it.
3. While the water is heating and the mushrooms are stewing, prepare the remaining vegetables. We clean the onion and carrots and finely chop, fry until soft in sunflower oil. You can not fry the latter, but simply put it in the soup 15-20 minutes before the end of cooking, but then the broth will not be so rich and will not have a golden hue.
4. We send mushrooms and frying to the broth, mix, put spices and salt. Boil for another 10 minutes, then sprinkle with chopped parsley, close the lid and turn off the heat. We insist 10-20 minutes and serve homemade with sour cream.

On a note! The first mushroom broth with champignons can not be drained. This method is used for forest mushrooms, which often absorb harmful substances from the soil. Greenhouse champignons can be immediately transferred to soup water or fried with fragrant oil and then added to the broth.

With chicken

Champignon soup with chicken invariably comes out hearty, well satiating and invigorating in the winter season.

You can prepare it as follows:

• 3 potatoes;
• 1 boneless chicken breast;
• 400 g of champignons;
• small head of onion;
• salt pepper;
• 5-7 sprigs of parsley;
• 1 small carrot;
• 1 bay leaf;
• butter 50 g.

Cooking like this:

1. We rinse the breast and put it in a saucepan with water. We put to boil, immediately add salt to the broth. Remove the foam from time to time to keep the broth clear. When the foam stops forming, add spices and parsley.
2. We prepare the vegetables as usual: we clean the potatoes, carrots and onions, cut the potatoes into small cubes, three carrots, and finely chop the onion and fry with carrots in oil.
3. While the browning is languishing, wash the mushrooms, cut them into small slices and add to the frying. Simmer for 10 minutes over medium heat.
4. In the meantime, rinse the greens and chop.
5. Put the potato cubes into the broth. We take out the breast, cool a little, disassemble it into pieces, after which we return the pulp to the broth.
6. At the same time, spread the roast with mushrooms. Mix well, cook for another 7-10 minutes, add greens and turn off after a couple of minutes.

We give the soup a little brew under the lid, and then, lay it out on plates.

Mushroom soup with cream

The most delicate champignon cream soup with cream consists of the following list of components:

• 1.5 liters of meat broth;
• 500 g fresh champignons;
• 30 g of butter fat;
• 200 g fresh cream 15-20%;
• 3 garlic cloves;
• 1 head of onion;
• 2 tbsp. l. flour;
• salt pepper.

Let's prepare like this:

1. Put the broth on a slow fire to warm up. Wash the mushrooms, cut into slices 5-7 mm thick. Peel onion and garlic, finely chop and fry in oil until the first signs of a change in the shade of vegetables.
2. After that, put the mushrooms on them and continue cooking until the liquid has completely evaporated from them.
3. Sprinkle with flour, mix, fry for a few more minutes. Then add a couple of glasses of broth, mix. wait until it boils and remove from heat.
4. Transfer everything to a blender bowl and work until the consistency of mashed potatoes. Then pour in the rest of the broth, salt and pepper, continue the process of whipping for a couple of minutes.
5. Transfer the soup puree back to the saucepan in which the broth was previously. Pour in the cream, mix, boil slowly and boil for 10 minutes.
6. It remains to add butter and mix well.

Now turn off the heat, let the first course brew a little and serve.

with potatoes

Mushroom soup with potatoes will be prepared from the following set of products:

• 400 g of champignons;
• 200 g of white mushrooms;
• 4 potatoes;
• 1 medium onion and carrot;
• salt, pepper, a set of spices "10 vegetables";
• frying oil.

The principle of preparing such a soup is no different from the previous ones:

1. Prepare fried onions and carrots.
2. Wash mushrooms, cut and simmer separately. It is recommended to first boil whites in boiling water for 5-6 minutes, then drain the water and stew in oil together with mushrooms. Salt a little.
3. Peel the potatoes, cut into cubes or sticks, dip in boiling water and cook for 10 minutes, removing the foam.
4. Put mushrooms and frying into water with potatoes. Add spices, stir, cook for another 10-12 minutes.

A simple and hearty soup is ready!

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 spoonful of 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 and cut them into cubes.
3. Peel and rinse vegetables. 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 and fry for 5-7 minutes.
6. Combine everything in a saucepan with broth, barley and potatoes. Boil for 10 minutes, cover and leave to brew for a quarter of an hour.

Rinse the onion feathers and chop finely. Arrange the first in tureens and sprinkle with onions.

Delicate recipe with melted cheese

The set of products and the process of preparing such a soup is almost banal. But the result - you will lick your fingers!

• 350 g chicken fillet;
• 2 medium potatoes;
• 2 quality processed cheeses;
• 1 onion;
• 1 medium carrot;
• 400 g of champignons;
• salt to taste;
• pepper, turmeric;
• 1 tsp spice mixture "Universal".

Cooking like this:

1. Rinse the fillet and cut into neat cubes. We put it in a saucepan, fill it with water and put it on fire.
2. While the broth is cooking, prepare the mushrooms and vegetables. As usual, we make carrot-onion frying, cut mushrooms into slices, potatoes into cubes or straws.
3. After the foam is completely removed from the broth, put the potatoes and mushrooms into it. Cook for 10 minutes, add the frying and cook for another 5-7 minutes.
4. After that, three frozen cheeses are grated into a saucepan, add salt and spices to taste, mix well and cook on low heat for a few more minutes.

To get a more satisfying soup, you can include half a glass of rice in the list of products.

On a note! Cheap processed cheeses do not melt at all, remaining in the broth in the form of small pieces. Therefore, it is recommended to take a good, high-quality product. Can be flavored with onions or mushrooms.

Mushroom soup with frozen champignons

• 350 g frozen mushrooms (champignons can be mixed with chanterelles);
• 1 medium onion;
• 2 medium carrots;
• vegetable oil spoon;
• 2 bay leaves;
• 5-7 sprigs of dill and parsley;
• 2 liters of water;
• 4 medium sized potatoes;
• tsp salt;
• a few pinches of black pepper.

We are preparing again!

1. We shift the mushrooms into a saucepan, defrost and boil for 10 minutes. Then fill with water and set to boil.
2. While the mushrooms are bubbling, we prepare the vegetables, not forgetting to remove the foam from the broth. Peel potatoes, onions and carrots, rinse well. From onions and carrots we make the usual frying. We cut the potatoes into medium-sized strips and transfer to the broth.
3. Immediately add spices and salt, mix. We spread the frying and cook for another 15 minutes.
4. Meanwhile, wash and finely chop the herbs. Pour it into the pan 5 minutes before the end of cooking, set the fire to a minimum.

At the end of the “five minutes”, the dish can already be served at the table.

In a slow cooker

Cooking any dish in a slow cooker makes the task a little easier, since you don’t need to stand at the “smart pan” over your soul so that nothing boils out and burns out of it.

List of components, you can use any of the above recipe options. But the cooking method differs in the following points:

1. In the “frying” or “stewing” mode, onions with carrots and mushrooms are fried for 20 minutes;
2. Peel the potatoes, cut into cubes, put them with mushrooms and vegetables, pour over the broth, add spices and salt;
3. In the soup program, cook for 1 hour and 10 minutes.

• 200 g of champignons;
• 500 g of water;
• small head of onion;
• 2-3 potatoes;
• a piece of fatty oil;
• zhmenka dry small vermicelli;
• salt and pepper.

Ready!

1. Wash the mushrooms, cut into small pieces and fry with finely chopped onions in oil.
2. Boil water, dip coarsely chopped potatoes into it, cook for several minutes.
3. Then put mushrooms with onions, salt and spices to it, boil for another 5 minutes.
4. After, put the vermicelli, cook for about 5 minutes, without stopping stirring. If the noodles are quite thick, it is worth detecting 7 minutes after boiling the water and only then check the readiness of the pasta.

Lenten mushroom soup

Lenten soup is prepared exclusively from vegetables, with water instead of meat broth and without the use of butter for frying mushrooms / vegetables. Sour cream is also not used for serving - you can only sprinkle the dish with fresh herbs when serving.

The rest of the fasting soup is prepared in the same way as all the others already described above.