Mushroom soup in a slow cooker

Ingredients for Deja vu Mushroom Cream Soup:

• Honey mushrooms

  (fresh or frozen, I had honey mushrooms, but I think that any is possible))
  —
  500 g

• Potato

  (small)
  —
  3 pcs

• Carrot

  (small)
  —
  1 PC

• Onion

  (average)
  —
  1 PC

• Butter

  —
  50 g

• Wheat flour

  /

  Flour

  —
  2 tbsp. l.

• Cream

  (I had as much as 38%, but less is possible)
  —
  200 ml

• Laurel leaf

  —
  1 PC

• Black pepper

  (taste)

• Bouillon cube

  —
  1 PC

• Water

  (for broth, of course. Also - at your discretion. The excess can be poured, as long as it is not enough.)

Cooking time: 30 minutes

Servings: 6

Nutritional and energy value:

Recipe for "Deja vu" Mushroom Cream Soup:

Defrost the mushrooms if they have been frozen. We wash and clean vegetables. We put the water, let it boil. In boiling water we throw potatoes, cut into 4 parts (it will cook faster this way), mushrooms, a bouillon cube, bay leaf, pepper and salt to taste. I would not particularly pepper, because the soup should still be tender and soft. My mushrooms were already knowingly cooked and frozen, so I added them to the broth a little later, when the potatoes were almost cooked. In general, cook all these vegetables until tender. Gently pour the broth into a separate bowl and close the lid so that it does not cool down. Three carrots, chop the onion and fry in butter. We add there, in the pan with ready-made vegetables. In the same empty skillet, you can overcook 2 tbsp. tablespoons of flour for 50 g of butter. Add flour to the pan, and also pour in our bag of cream. All this must be thoroughly grinded with a blender. Then slowly pour our delicious broth into the resulting mixture. You can adjust the thickness of the soup yourself. Trying - is it salty? If not, add salt. We put the saucepan on low heat, for a few more minutes, so that the broth and salt finally "get along" with the soup base. It is better not to bring it to a boil.
Now we pour the soup into plates, decorate with herbs and white croutons, as desired and to taste.
Bon Appetit!

Ingredients for Mushroom Soup:

• Champignon

  —
  550 g

• Carrot

  —
  1 PC

• Potato

  —
  3 pcs

• Onion

  —
  0.5 pcs

• Garlic

  —
  2 tooth.

• Spices

  (ground)
  —
  1/4 tsp

• Salt

  —
  2 tsp

• Greens

  (fresh)
  —
  10 g

• Water

  —
  250-300 ml

• Cream

  (20%)
  —
  100 ml

Servings: 4

Nutritional and energy value:

Mushroom Soup Recipe:

• Chop mushrooms and potatoes into pieces of the same size, grate carrots on a coarse grater. Chop the onion, garlic and herbs as small as possible. Place all ingredients in a large glass saucepan, at least 3 liters in volume, stir and add water. Choose the amount of water depending on the desired thickness of the finished dish and taking into account that 1/2 cup of cream must be added to the finished soup. Do not cover the soup at the beginning of cooking.
• Cook on Steam + Microwave for 15 minutes. Stir once during cooking.
• Place the lid on the saucepan and cook on Microwave (high power) for another 5 minutes. Let the dish steep for 30 minutes.
• Before serving, pour the soup into a Blender, grind the soup to a puree consistency (no more than 1 minute), add cream.
• Soup can be cooked in the Multicooker by selecting the "Steam cooking" mode, cooking time - 15 minutes, after 10 minutes stir the soup gently.
Recipe courtesy of Panasonic

Cooking mushroom cream soup in a slow cooker:

Recipe tips:

- very often vegetables are first fried in the "Baking" mode until they are light golden brown and only then are they cooked as indicated in the recipe;

- purified water can be replaced with a rich broth of pork, beef, chicken, turkey, or you can use a regular vegetable broth;

- the spices used in the recipe are classic, but are considered fundamental; at will, they can season your culinary masterpiece with any other spices, as well as dried herbs that are added to mushroom soups;

- This dish is prepared in a multicooker of the Philips trademark, volume 4.5 liters, power 670 W, but the recipe is also suitable for other kitchen appliances of this type.

The recipe for this delicious food was presented to the world by skilled chefs of refined France. And now it is difficult to find a person who can give up the pleasure of enjoying the delicate taste of creamy mushroom soup! Naturally, modern cooking could not leave the classic recipe for this dish (like many others) unchanged: every hostess, every chef tries to prepare the dish in a new way, adding something "from himself." And the most wonderful thing is that thanks to such changes, we have the opportunity to try more and more mushroom soups with a delicate texture, excellent taste and unique aroma.

Today I want to share with you one of the many options for preparing this wonderful dish and talk about how to cook mushroom cream soup in a slow cooker.

To cook mushroom cream soup in a slow cooker, you will need:

fresh champignons - 400 g potatoes - 400 g onions - 100 g water - 600 ml cream (15% fat) - 100 g spices to taste salt

How to cook mushroom cream soup in a slow cooker:

1. Sort out the champignons, remove the debris, rinse under running water and cut into 2-4 pieces (depending on the size of the mushrooms). 2. Peel the potatoes, wash and cut into medium-sized cubes. 3. Peel the onions and cut into small cubes. 4. Put the prepared champignons, potatoes and onions into a multicooker bowl and add water. 5. Close the lid of the multicooker, turn on the appliance, select the "Soup" mode. 6. After the beep, notifying the end of cooking, open the lid of the multicooker, pour the soup into a saucepan, add cream, salt and spices to taste. Use a hand blender to grind the soup to a puree consistency. 7. Pour the finished mushroom cream soup into portioned plates, garnish with herbs and serve.

In order to give this food the necessary consistency, you can use both an immersion and a stationary blender (or food processor). In addition, the texture of the soup will turn out to be more delicate if, after grinding with a blender, additionally rub the resulting mixture through a sieve. The process is somewhat laborious, but the result is worth it. You can really enjoy not just a puree soup, but a cream!

In the process of making cream of mushroom soup, you can experiment and add any ingredients to your dish to your taste. For example, water can be replaced with chicken or vegetable broth, champignons - with porcini mushrooms. The taste of the soup will turn out to be more intense if the onions are lightly fried beforehand, and the wonderful aroma of mushrooms is remarkably emphasized by spices and / or a small amount of garlic. As for spices, in this recipe, black ground pepper (preferably freshly ground), nutmeg, sage, thyme, rosemary, oregano will not be superfluous. Before serving, cream mushroom soup can be garnished with a sprig of fresh parsley or tarragon, and white or rye bread toasts can be an excellent addition!

Cook with pleasure and bon appetit!

Variants of the dish "cheese soup in a slow cooker"

As mentioned above, there are a large number of different options for cheese soup in a slow cooker.For example, it can be cooked with meat, mushrooms, smoked meats, and so on.

Please note that all the recipes below will be based on the classic recipe described in the previous block. Here only the main differences from the classics will be noted, as well as a short description

All in all, let's get started!

Cheese soup with chicken

Chicken goes well with processed cheese, so I recommend trying this dish. Any part of the poultry will do, but breast or other "white" meat is better. You can not fry the chicken, but add it to the multicooker along with the potatoes. Do the rest as in the recipe above. The dish turns out to be tasty and satisfying, I also recommend trying it with beef - it also turns out delicious.

Mushroom soup

Soup with mushrooms in a slow cooker is distinguished by its unusual taste. After all, mushroom soup is brighter and richer, especially if cooked with meat, for example, with chicken. It is better to use champignons as mushrooms, 200-400 grams will be enough. Mushrooms should be chopped and be sure to fry along with vegetables. Do everything else as in the classic recipe, including the program and cooking time remains exactly the same.

Shrimp Cheese Soup

Shrimp cheese soup is the easiest dish. You only need 600-800 ml of water, 210 grams of cheese, the same amount of shrimp and three or four potatoes. First, boil the potatoes until tender and lightly crush with a crush. Then add cheese and cook lunch until the ingredient is completely soluble, do not forget about salt and spices. The shrimp must be cooked separately and peeled. Pour the soup into bowls and add one shrimp at a time, bon appetit!

Cheese soup with meatballs

Cheese soup with meatballs in a slow cooker turns out to be similar to meat soup. After all, meatballs are prepared from minced meat (I recommend using a combined one, for example, beef + pork or beef + chicken). It is necessary to mold meatballs from the selected minced meat and add to the multicooker along with water. Then cook soup with cheese in a slow cooker according to the instructions from the classic recipe (discussed second in this article).

Smoked meats recipe

If you are a spicy lover, then this recipe is for you. In addition to smoked meat (any, at your own discretion), if desired, you can add hot spices, hot peppers and the like. Smoked meats should be chopped and added to the multicooker along with water, then cook the dish in the "Soup" mode for 60 minutes. Do not forget to add cheese and stir in time, then you can pour into plates.

Cheese soup with fish

Not all types of fish meat can be used in this recipe. I recommend trying the cheese soup with salmon in a slow cooker. The soup with trout and cheese is also delicious and satisfying. Whichever fish you choose from the two offered, 200 grams of meat will be enough. First, you should fry the vegetables, and then add the fish and the rest of the ingredients (for more details, see the instructions in the second recipe in this article). Fish meat must be chopped into portions before adding to the multicooker.

Cheese soup with rice in a slow cooker

Multicooker Rice Soup with Cheese is the last recipe in this article, which has a particularly good taste and aftertaste. I recommend everyone to try this recipe. It is enough just to take 100-200 grams of rice, rinse it under water and add it to the multicooker along with water. All other steps can be found in the second recipe of this article. By the way, rice goes well with fish, so I recommend adding salmon or trout to this recipe.

Cream cheese soup in a slow cooker

And this is the easiest way to prepare a thick, homogeneous soup in a multicooker. The main ingredient is hard cheese, but melted and toasted cheese can also be used to make this dish. The main thing is not to change the proportions and strictly follow the recipe.

And for this dish you need the following products:

• medium young potatoes - 5 pcs.;
• onion - 1 pc.;
• carrots - 2 pcs. (small);
• cream (fat content from 15 to 20%) - a pack or 200 ml;
• hard cheese - 100 g;
• vegetable oil (any) - 2 tablespoons;
• favorite salt and spices - to taste;
• water or broth you need 1.5 l;
• greens to taste.

Cooking sequence:

1. First you need to do vegetables, so that later you do not waste time. So, we peeled the onion and chopped it. Similarly - with carrots, only you can chop the root vegetable into cubes or use a grater.
2. We choose medium-sized potatoes, young, but mature long-term storage is also suitable. You just need to choose whole tubers, without damage. Peeled, rinsed under the tap, cut into small cubes.
3. Pour oil into the bowl of the appliance. Culinary experts advise using olive oil, intended for salad dressing, for making cream soup. You do as you see fit. The oil warms up in the "Fry" mode, wait for just a few minutes, then put the onion, fry until the onion changes color, then add the carrots, stir and continue cooking in the same program. Stir the vegetables periodically to cook evenly.
4. Grate hard cheese, grind fresh herbs. All components are prepared, now we will not be distracted. By the way, if you want to diversify the taste of cream cheese soup, you can add a handful of mushrooms, only you need to do this now, while we are cooking onions with carrots.
5. The sequence of actions in the future: fried vegetables, added potatoes, poured everything with water or broth. Some housewives add a bouillon cube to make it tastier and more aromatic. At this stage, you need to add spices and salt, mix all the ingredients.
6. Cooking in the "Stew" mode with the lid closed for 40 minutes. But we look, as soon as the potatoes become soft, we can stop at this. All vegetables should be soft.
7. We look when there are 5 minutes left before the multicooker is turned off, you need to pour chopped cheese and cream to the vegetables, mix everything. Continue cooking cream cheese soup until beep.
8. After turning off the appliance, you need to darken the soup a little more under a closed lid, just do not need to do anything, since the multicooker itself will switch to the "Heating" mode.
9. Then all that remains is to arrange the soup on plates, garnish with herbs and serve immediately until it has cooled down. Such a simple cooking method will allow you to end up with a fragrant and very satisfying dish. Help yourself, bon appetit!

Mushroom puree soup recipe:

Who is not tired of me with my cauldron yet, welcome!
I will melt a piece of butter in it, let the soup be creamier.

Saute the onion in melted butter. Pokhlebkin also said: if you want the soup to turn out delicious, put more onions. This is true. No strong roasting is needed here, so the stove is not a stoker, although I annealed the oil, it doesn't matter, and then I calmed it down a little. It is only necessary to warm the onion until a delicious smell appears.

We were trying to persuade the little ones here, let's make mushroom soup, delicious, this and that ... He and in what, I do not like, he says, mushrooms! Do not cook the same for all different, in the end !!! The last thing he said was: "I agree to mushroom soup, but no mushrooms!" Well, thanks for that! Without mushrooms, so without mushrooms, therefore:
I'll prepare the mushrooms for now ... I washed them, chose two small and cutest mushrooms, cut them into plates. I just dried the rest on a napkin.

Why is puree soup good? Yes, that allows you to relax while cooking, to be lazy. There is no need to observe the beauty of cutting, the sequence of the bookmark and other conventions. I took, here, the mushrooms (all except the plates), without a board, right above the cauldron, shredded as necessary and the case was ready.

I stir and heat the mushrooms together with the onions until a delicious, this time mushroom smell appears. Let them now share their scents with the oil.
This time I did not use carrots. It gives sweetness, and I didn't want to distract from the taste and aroma of mushrooms.

It's time for potatoes.Also, how horrible it was, and "into the furnace"!

And pour in broth. I had a chicken one. It seems to me the best fit. For example, rich beef will overload the taste of the soup too much, and light chicken will do it. It is necessary to fill it in such a way that it would seem that through the hole it is thick, excessive, but it must be so. Better to leave some broth for later ...

Here, it boiled. I will remove the foam, since there is not a lot of it here.

Well, now you can cover it with a lid, let it cook over low heat until the potatoes are ready. It smells, I tell you, already ugly delicious! It's even a pity that some of the aromas fly into the atmosphere.

While boiling, crush the aforementioned peppers in a mortar. I did not take any other spices, for the same reason, I do not want to distract from the taste of the mushrooms.

And I'll fry those same mushroom plates on a drop of oil.

... and dry them on a paper towel, let the excess oil absorb.

The potatoes are ready, you can add cream,

Spices and salt, as well as a pinch of sugar to enhance the taste. I stir, bring to a boil, taste ... Good?

If it's good, then you can blender! If it turns out too thick, you can add the stock left in stock.

And that's all. Ready! Garnish the soup plate with fried mushroom slices.

We really enjoyed eating this soup. I enjoyed the simplicity of its preparation. The main mushroom-hater choked his portion for a sweet soul, although he refused the decoration in the plate, caught it and gave it to his mother, thus he got the mushroom soup he needed so much without mushrooms.
Bon Appetit!!!

Beetroot cream soup in a slow cooker

Many housewives have never even tried beet soup. Most likely because this root vegetable is used more for cold snacks. Now you will have the opportunity to make grated beetroot soup.

We will need:

• beets - 1 large;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• vegetable broth or water - 1 liter;
• green apple;
• potatoes - 1 large;
• garlic - 1-2 cloves;
• sour cream or yogurt - 5 tablespoons;
• kefir - 300 ml;
• brown sugar - to taste;
• fresh dill - for serving;
• parsley root;
• olive oil - 2 tablespoons;
• salt and spices to taste.

The subtleties of cooking:

1. We prepare a broth from the above vegetables: you need to bake onions, carrots (cut into 2 parts), parsley root in the oven or in a slow cooker. Then put all this in a multicooker bowl, add water and cook for half an hour in the "Soup" mode. Add a few peppercorns and bay leaves (if you like) to the broth.
2. Beets must be baked in the oven, first wrapped in foil. The root crop should be soft.
3. Now potatoes: peel, cut into cubes. Peel onions and carrots, chop, fry in a multicooker bowl in the "Fry" mode. We cook for no more than 5 minutes.
4. Then you need to pour vegetable broth into the multicooker bowl, put the potatoes and cook until the potatoes are ready. Soup or Steamer mode.
5. 5 minutes before turning off the appliance and ending the program, you need to put peeled and chopped beets to the vegetables so that they warm up.
6. Then drain the excess liquid, transfer all the vegetables to the blender bowl, grind until smooth.
7. In this mass, only cooled down, you need to add room temperature cream and kefir, as well as sugar and salt. Sugar is only needed if the beets are not sweet varieties.
8. Now we make a dressing from sour cream, apple and dill. You need to remove the core from the apple, cut into cubes (you can peel), put the apple, dill in the blender bowl and chop everything. Add sour cream to this mass, as well as spices and salt, if necessary. This dressing should be transferred to a bowl and served with beetroot cream soup.

Variation of making cream soup with champignons without cream

Many people refuse to make mushroom puree soup for various reasons. Some are trying to lose weight and understand that a large amount of cream provides a high-calorie meal.Others know that their bodies do not tolerate dairy products well due to lactose.

Some people fast and avoid eating foods that contain heavy cream. If you recognize yourself in any of these cases, the following recipe is for you. It is prepared without the use of cream, but tastes as good as the usual creamy mushroom soup.

Making a cream-free soup consists of the following steps:

1. Wash the potatoes, peel them, divide into large pieces and add water. Cook until the vegetable is cooked and tender.
2. Peel the champignons, cut into slices and fry in a pan. To do this, you need to use vegetable oil. The mushrooms should turn darker and smaller in size.
3. Peel and dice the onion and carrots. Then fry these ingredients in a saucepan in vegetable oil.
4. We advise you to leave some of the mushrooms to decorate the soup, and the rest - combine with potatoes. Add vegetables from the saucepan there. Everything needs to be brought to a boil and cook for 2-3 minutes.
5. Remove the dish from the heat and grind everything with a blender right in the pan. Pour in table salt and spices, focusing on your own taste. Bring to a boil again and simmer for about one minute.

Do not forget to decorate the finished dish with the left slices of fried champignons. They will not only give the dish a beautiful look, but also emphasize the delicate mushroom taste of the food.