What could be tastier than dishes prepared with mushrooms? Fragrant, saturated soups will perfectly satisfy hunger in hot times, and in the cold season they will warm and leave a feeling of satiety for a long time. Mushroom soups are prepared in different ways. One of the simple recipes for making mushroom soup in a slow cooker is to cook a light vegetable soup and add a little fresh mushrooms. Prepare classic soup with mushrooms in a slow cooker.

Mushroom soup in a slow cooker

We offer to prepare mushroom soup from champignons with the addition of forest mushrooms. When the house has a “smart machine” - a multicooker, then cooking will not take much time and effort. And the aroma of such a light soup will not leave indifferent a single family member.

What do we need:

• champignons - 200 g;
• dried forest mushrooms-2-3 pcs;
• onions and carrots - 1 pc;
• potato tubers-4-5 pcs;
• pasta - 1 handful;
• vegetable oil - 2 tbsp.;
• salt, fresh herbs and seasonings - to taste.

Preparation of soup with mushrooms in a slow cooker:

1. We pay attention to dry mushrooms - they need to be washed under a stream of water, put in a bowl and pour warm water. Leave "discharge" in water for 10 minutes. Each mushroom variety will require more time to soften, so it is better not to navigate for a while, but to periodically try mushrooms. If you are already softened, the water can be drained.
2. While the mushrooms are in the water, we clean the carrots and onions, finely chop. Vegetables for frying are ready.
3. Pour sunflower oil into the multicooker bowl and activate the "Frying" mode for 5 minutes. When the oil begins to warm up, send onions and carrots. You do not need to close the multicooker lid.
4. While the vegetables are passed, wash and cut champignons. After you wash the mushrooms well, they need to be dried on a tissue towel to remove excess moisture. Many housewives cut the fungal leg. It can be left, and only the lower part is cut. Also, some “cleanlies” believe that every mushroom is worth cleaning of a thin film. There are also no fundamental differences here - if you want to tinker and spend another 15 minutes of time - please clean each champignon.
5. When the vegetables are a little fried, add chopped mushrooms to them and extend the "frying" mode for another 7 minutes. During the passing, do not forget to mix the contents so that the mushrooms are equally fried on each side.
6. While the mushrooms are fried - free the palettes tubers from the peel, wash and cut into cubes. Send a multicooker for a “dating” for a few minutes.
7. Depending on the desired volume of the soup, we add the right amount of water. Since we prepare soup with mushrooms in a slow cooker for a family of three people, we add the water to the last mark of the container.
8. Dry mushrooms can be cut into slices, if they are large and also sent to the pan.
9. We turn on the “Extinguishing” mode, set the time for 1.5 hours.
10. When the water boils, add salt and spices. Mix.
11. When the car notifies you of the completion of the cooking, open the multicooker lid, add pasta and greens. Close the lid and extend the same mode for another 10 minutes.

Mushroom soup in a rustic multicooker

It will be much easier to cook a village mushroom soup in a slow cooker than in a peasant furnace, and it will turn out to be just as fragrant and tasty. It is better to eat soup at once - while it is fresh and hot.

Products:

• fresh or dried white mushrooms - 300 g;
• potato tubers-5-6 pcs;
• carrots - 1 pc;
• onions - 1 pc;
• vegetable oil - 2 tbsp.;
• salt, fresh herbs (parsley, dill), black ground pepper - to taste.

How to cook soup with mushrooms in a slow cooker:

1. Carefully inspect the mushrooms - they should not have wormers and dark spots. If any, the damage places are cut off with a sharp knife. Mushrooms are thoroughly washed.
2. Onions, carrots and potatoes are cleaned and cut into the same slices. Someone more like vegetables in a soup chopped by strips, and someone loves a more “neat” soup and cuts potatoes with cubes. Mushrooms should be cut into small pieces, but not too small.
3. At the bottom of the multicooker bowl, pour oil and activate the "Frying" mode for 10 minutes. Pour crushed onions and carrots into the heated oil. Fry the onion until the appearance of light transparency. Add the mushrooms and continue to cook for another 5 minutes.
4. Add the potatoes to the "frying" and mix.
5. Pour water into a pan. We activate the "soup" mode, the time for 60 minutes.
6. When a notifying signal sounds, open the multicooker lid, add salt, spices and chopped greens.

Tasty and aromatic soup with mushrooms in a slow cooker is ready! Serve mushroom soup hot, watering with sour cream.

Mushroom soup of mashed potatoes in a slow cooker

To prepare a popular dish, so lovers of mushrooms who are lovers - champignons puree soup, many housewives have their own secrets. For example, for such a dish, it is better to use only small champignons with tight hats. In some recipes, you can find such an unusual approach as wiping each mushroom with a wet fabric cloth. To one degree or another, regardless of your actions, soup with mushrooms will be unusually aromatic and nutritious.

Ingredients:

• champignons - 300 g;
• carrots - 1 pc;
• potatoes - 3 pcs;
• onions - 1 pc;
• garlic - 2 cloves;
• cream - 100 ml;
• fresh greens - 1 bundle;
• salt, spices - to taste;
• water - 1 cup.

Mushroom soup with mushrooms is a very tasty and hearty dish. The high fat content of the soup is achieved by adding butter, cream or cheese.

Preparation of soup with mushrooms in a slow cooker:

1. First, wash the vegetables under a stream of water and peel from the peel. Grind the onion and garlic, and the greens - finely chop.
2. Carrots can be rubbed on a coarse grater, but as our grandmothers say, that it is better to cut the carrots with a sharp knife than to pass through the grater. If you adhere to such a recommendation, then a bright vegetable will enrich the dish. But the missing carrots through the grater will not be so tasty.
3. We put all the prepared ingredients in the pan, pour water and activate the “steam” mode, time - 30 minutes.
4. After the signal, turn off the machine and leave the soup at rest for another 15 minutes.
5. When the mushroom soup in the slow cooker touches and cool slightly, send it to the blender bowl, add the cream at room temperature and grind to the puree state.
6. At this stage in the preparation of mushroom soup in a slow cooker, you can stop if you like warm food. For lovers of a burning soup, it is worth sending puree back to the multicooker bowl and turn on the “heating” mode for 10 minutes.

We decorate the finished puree soup with chopped herbs and serve with croutons. Enjoy your meal!

Dairy mushroom soup in a slow cooker

Let's touch the Swiss cuisine and prepare the famous Soupe de CHALET milk soup in our own way, with the addition of a new ingredient - mushrooms.

What needs to be prepared from products:

• champignons - 200 g;
• fresh spinach - 50 g;
• potatoes-2-3 pcs;
• carrots - 1 pc;
• onions - 1 pc;
• vegetable broth (you can water) - 0.5 liters;
• white bread - 2 slices;
• milk - 150 ml;
• sour cream - 150 g;
• butter - 50 g+20 g for grenok;
• hard cheese - 150 gr;
• salt - to taste;
• spices - black and white pepper, nutmeg, dill - to taste.

Preparation of mushroom soup in a slow cooker:

1. Cut the bread into pieces. In the multicooker bowl we put a piece of butter and turn on the “frying” mode for 5 minutes. Fry the croutons from all sides until the appearance of a rosy crust. Pour the finished croutons onto a dry dish.
2. Grind spinach and onions. Cut potatoes and carrots with cubes.
3. Put the butter on the bottom of the pan and turn on the “Extinguishing” mode for 5 minutes. Put vegetables in molten oil and fry.
4. Rinse the mushrooms and cut into small pieces. We send to vegetables
5. Pour the vegetable broth into the container, if it is not - water and mix. Close the lid and activate the “Extinguishing” mode for 30 minutes.
6. After boiling, add salt and spices.
7. While the vegetables are stewed, chop the cheese on a coarse grater.
8. When the cooking time is over, open the lid, add milk, cheese to the contents (leave a little to decorate the dish) and sour cream. Mix thoroughly. We continue to cook the soup for another 10 minutes.
9. Pour the soup on plates. We decorate with grated cheese and croutons.

Mushroom soup in the multicooker "Schwabsky"

We offer to taste a hearty soup, which was cooked in the tavern taverns in Germany. Traditional "Swabian" soup is prepared precisely on bull broth with the addition of various ingredients. You can move a little from this rule and cook soup on vegetable broth. Mandatory components of such a soup are Spetsle (Galushki) and potatoes. The remaining ingredients can be added at your discretion, but the main rule must be observed - the dish should be prepared from satisfying products.

What products need to be prepared:

• onions - 4 pcs;
• carrots - 3 pcs;
• white mushrooms (fresh, dried or frozen) - 150 gr;
• onions and celery-3 stems each;
• potato tubers - 500 g;
• pepper peas fragrant, black, bay leaf - to taste;
• oregano (thyme) - 1 tsp;
• mustard seeds - 1 tsp;
• garlic - 2 cloves;
• tomato paste - 1 tsp;
• olive oil - 2 tbsp;
• water - 2 liters;
• salt is to taste.

For SPPLE:

• flour - 200 g;
• egg - 2 pcs;
• salt - a pinch;
• water 50-60 ml.

For the preparation of stew:

• onions - 4 pcs;
• olive oil - 1 tbsp;
• apple juice - 50 ml;
• salt, sugar - to taste.

For refueling:

• champignons - 300 g;
• parsley - 1 bundle;
• salt and pepper - to taste.

Preparation of mushroom soup in a slow cooker:

1. Dried or frozen mushrooms are pre -prepared (soak or defrost). Cut into pieces.
2. We clean and cut the onions into two halves.
3. We clean all the remaining vegetables and cut it large.
4. We connect all spices.
5. Turn on the slow cooker in the "Frying" mode for 10 minutes. In olive oil, fry the onion (cut down) to brown. We remove the onion and put garlic, mushrooms, onions, spices, salt and tomato paste in a pan. Mix everything and fill it with water.
6. After 10 minutes, we change the mode for “extinguishing”, the time is 40 minutes.
7. After the broth boils, open the lid, add the potatoes and continue to prepare the soup.
8. While the broth is brewed, we will prepare Speetzle. Mix eggs with water, add sifted flour and salt. The dough should be adhesive. We put it in a free bowl and tie it with a towel.
9. We pour the finished broth into another container, cover with a lid and leave to insist.
10. In the pot of multicooker in the "Frying" mode, we heat olive oil and fry the chopped onion. Cooking time - 5 minutes.
11. After frying the bow, pour it into a separate bowl, pour it with apple juice, add salt and spices. We release the multicooker bowl for cooking.
12. Since not every housewife in the kitchen has a special tool for Speetzle, you can prepare “Galushki” using a wide knife.
13. We pour water into the pan, add salt and activate the “stew” mode for 30 minutes and wait for the water to boil.
14. We take an ordinary tablespoon and collect the dough. We spread it on a wet plank and “pinch” small pieces with a knife, as if stretching along the plank. We send each “worm” to boiling water. Shpetsle does not have the right shape, so you should not worry about their appearance.
15. In small portions, cook the springs in the water and catch a slotted spoon.
16. We throw the finished "gallushki" into a colander and rinse with water.
17. In a clean pot of multicooker, we return the infused broth, add crushed champignons, springs, salt and spices to it. We activate the “Extinguishing” mode for 20 minutes. We wait for the soup to boil. Then we “allow” the soup to boil for another 5 minutes and turn off the slow cooker.

Pour the Swabian soup on plates, add parsley and stewed onions. Help yourself!

Mushroom soup with Shiitak in a slow cooker

If you are lucky enough to buy this delicacy - Shiitake mushrooms (the popular name is black mushroom), then you have a great opportunity to cook delicious soup. Mushrooms Shiitaka or “wood” mushrooms grow on the trees of Shii. Such mushrooms are famous for an unusual taste that remotely resembles the taste of white mushrooms, and an unusual delicate aroma. In addition, black mushroom is extremely useful. We will not overload the dish with a large number of ingredients so as not to drown out the delicate taste of Shiitake.

We will prepare the following products:

• dry mushrooms Shiitaka - 150 gr;
• potatoes-5-6 pcs;
• onions - 2 pcs;
• olive oil - 2 tbsp;
• garlic - 2 cloves;
• cream cheese - 3 pcs;
• cream - 120 ml;
• water - 2 liters;
• salt, spices and herbs are to taste.

Preparation of mushroom soup in a slow cooker:

1. In a separate container at night, soak the mushrooms in boiling water. Choose such a bowl so that the mushrooms do not pop up. In the morning we drain the water, wash the mushrooms and send it to a colander so that the water is glass. Cut Shiitake with strips.
2. We activate the "Frying" mode for 5 minutes fry on the olive oil onion (half rings) and mushrooms.
3. Add the cream and change the mode for "extinguishing", the time is 10 minutes. We lower the multicooker lid.
4. We pour water into the multicooker bowl and activate the “Extinguishing” mode for 40 minutes. We send potatoes, onion (half rings) to boiling water in boiling water.
5. After boiling water, add salt and spices.
6. While the soup is cooked, we grate the melted cheese. It will be easier to do if the cheese is held for 10 minutes in the freezer.
7. After the sound signal, open the lid, add the cheese and mix well. We continue to cook the soup in the “extinguishing” mode for another 5 minutes, until the cheese dissolves.

Serve fragrant soup hot, sprinkling with herbs.

Mushroom soup in a slow cooker with salted mushrooms

There is an opinion that it will not work to cook delicious soup from salted mushrooms. This is not true. The soup will turn out with an unusual taste and the same nutritious.

Ingredients for soup:

• salty mushrooms - 200 g;
• smoked ham - 100 g;
• potato tubers - 3 pcs;
• onions - 1 pc;
• sour cream - 5 tbsp.;
• butter - 2 tbsp.;
• water - 1 liter;
• celery, bay leaf and green salad - 2 pcs;
• black ground pepper, salt - to taste.

How to cook mushroom soup in a slow cooker:

1. We extract salted mushrooms from the jar and cut into slices.
2. We also cut the ham with slices.
3. We activate the "Frying" mode for 5 minutes, put the butter in the pan and fry the ham for 2 minutes. Then add mushrooms and chopped onions. Stew for 3 minutes.
4. Pour the contents with boiling water, add the potatoes chopped with cubes, mix and install the “extinguishing” mode for 40 minutes.
5. At the end of cooking, add salt, spices and bay leaf.
6. After a notifying signal, leave the soup for 10 minutes in the pan, then pour it on plates, sprinkle with finely chopped celery, salad and water with sour cream.

Mushroom soup in a slow cooker. Video

We offer you to watch this video instruction and prepare a useful dish in a slow cooker.