Mushroom soup in a slow cooker - a nutritious lunch for the whole family: recipe with photos and videos

Home Mushroom soups

Mushroom soup in a slow cooker is just the dish that will decide once and for all how tasty and quick to feed your family. It is easy to prepare, using the simplest and most affordable products that can be found in every kitchen.

Fresh, frozen, dried wild mushrooms or ordinary champignons - the choice of mushrooms depends only on desires and the chosen recipe. There are so many recipes for mushroom soups that you can cook them every day. This is especially true if your family has avid mushroom pickers!

Cooking in a slow cooker not only saves time. Soups prepared in this way are much healthier, because all the products in the dish retain their beneficial qualities. Cook in a slow cooker to delight your family with hearty, aromatic and rich mushroom soups.

Serve the soup fresh and hot to maximize its mushroom flavor and aroma.

How to cook mushroom soup in a slow cooker - 15 varieties

Milk-cheese soup with champignons
Lenten soup with champignons
Mushroom soup in a slow cooker with dumplings and potatoes
Mushroom soup with cream
Shiitake cheese soup
Soup with frozen mushrooms
Pumpkin puree soup
Cream soup with chicken and champignons
Mushroom soup soup
Buckwheat and mushroom soup
Soup with vegetables and porcini mushrooms
Mushroom soup with rice
Fragrant mushroom soup with croutons
Turkey soup with mushrooms and beans
Barley soup with mushrooms in a slow cooker

Creamy mushroom cream soup in a slow cooker

Ingredients: • 300 grams of chanterelles; • carrot; • two potatoes; • onion; • two cloves of garlic; • 120 ml cream; • butter; • bay leaf; • salt; • 400 ml water; • ground pepper; • dill, parsley and green onions - several sprigs.

Method of preparation: • Wash the chanterelles, simultaneously removing all forest debris. • Cut the mushrooms into two or four parts, depending on the size, fry until tender in a multicooker bowl, adding butter, on the “Frying” mode. • Add finely chopped onion, fry for another five minutes, stirring. • Pour in water, add carrots, cut into thin strips, and potato wedges. • Cook for forty minutes on the “Soup” mode. • Add salt, bay leaf and spices as desired, pour in cream, add chopped herbs and add peeled but not chopped garlic cloves. • Cook at the same level for about twenty minutes. • Remove laurel and garlic from the finished soup. • Grind all ingredients using an immersion blender. • Before serving, keep the dish in the slow cooker for some time with the lid closed. • Serve the soup with croutons, sprinkled with fresh herbs.

Milk-cheese soup with champignons

Mushroom and incredibly delicate tasting mushroom soup with a cheesy aroma - how can you resist!

Ingredients:

Champignons – 250 g
Vegetable broth – 500 ml
Potatoes – 3 pcs.
Onion – 1 pc.
Carrots – 1 pc.
Spinach – 50 g
Cheese – 150 g
Sour cream – 150 g
Milk – 100 ml
Butter – 50 g
Wheat croutons - to taste

Preparation:

Cut the carrots and potatoes into small cubes, chop the onion and fresh spinach. Place oil in a bowl and set to “Stew” for 5 minutes. When the butter melts, add the chopped vegetables. Lightly fry and add chopped mushrooms. After 5 min. add broth, set timer for 30 minutes. Don't forget to add salt, ground pepper and spices to taste.

While the vegetables are stewing, grate the hard cheese. After 30 min. pour milk and sour cream into the vegetables, add cheese (not all of it, leave some for serving). Stir and simmer for another 10 minutes. Pour into plates and serve with croutons and grated cheese.

With buckwheat in a pressure cooker

If you have a pressure cooker at home, you can make mushroom soup in it. It will come out much faster.

Required ingredients:

buckwheat – 5 tbsp. l.;
oyster mushrooms – 290 − 300 g;
water for soup - 4 glasses;
table salt, spices “For mushrooms” - according to taste preferences;
red pepper – 110 g;
butter – 50 g;
onions – 85 − 90 g;
dill – 5 − 6 branches.

Step by step instructions:

Process oyster mushrooms along with onions and bell peppers. Then chop and fry in butter in a bowl, turning on the “Fry” mode (do not close the lid!).
After 3-4 minutes, pour all the water inside, pour in the washed buckwheat, add a pinch of salt and “mushroom” spices.
Lock the machine and set it to “Soup” mode. Boil the first one with buckwheat in a pressure cooker for about 15 minutes.
Then carefully “throw off” the steam, being careful not to burn your hands. When the pressure drops, open the machine and pour the soup into deep plates, adding chopped dill.

This recipe for mushroom vegetable soup uses only onions and bell peppers. But if possible, the first one can include zucchini, potatoes and other ingredients to taste.

Lenten soup with champignons

This is the easiest mushroom soup recipe. Ideal for those who are watching their figure, because the soup is low in calories.

Ingredients:

Champignons – 500 g
Potatoes – 4 pcs.
Onion – 1 pc.
Vegetable oil – 2 tbsp.
Fresh herbs to taste.

Preparation:

Chop the onion, pour into a bowl and fry it in oil for 5 minutes. While the onions are frying, chop the mushrooms and potatoes. When the onion turns golden, add mushrooms and potatoes. Fill with water, about 1.5 liters. Cook for about 1 hour, select the “Soup” mode. Serve with sour cream and herbs.

Mushroom soup in a slow cooker with dumplings and potatoes

Soup with dumplings and porcini mushrooms, cooked in meat broth, is very tasty and nutritious.

Ingredients:

Porcini mushrooms – 200 g
Champignons – 300 g
Beef broth – 1.5 l
Potatoes – 0.5 kg
Onions – 4 pcs.
Carrots – 2 pcs.
Garlic – 2 cloves
Fresh celery – 3 pcs.
Tomato paste – 1 tsp.
Flour – 200 g
Chicken egg – 2 pcs.
Olive oil – 3 tbsp.
Apple juice – 50 ml
Fresh herbs to taste

Preparation:

Prepare the mushrooms: wash and chop. Set the timer for 10 minutes, select the “Frying” mode. Pour 2 tbsp. oil and add chopped garlic, onions, mushrooms, tomato paste and your favorite spices. After selecting “Stew”, add meat broth. When it boils, add the diced potatoes. Simmer for 30-40 minutes.

While the soup is cooking, prepare the dumpling dough from eggs, water and salt. When the time is up, pour the soup into another container, and in the vacated bowl, fry finely chopped onion and spices in oil. Place the onion and pour in the apple juice.

Pour the soup back and bring it to a boil. Form and cook dumplings. Pour the finished soup into bowls, put chopped herbs and a little stewed onion into each bowl. Bon appetit!

Mushroom puree soup in a slow cooker

To prepare a popular dish, so beloved by many mushroom lovers - champignon puree soup, many housewives have their own secrets. For example, for such a dish it is better to use only small-sized champignons with tight caps. In some recipes you can find such an unusual approach as wiping each mushroom with a damp cloth. To one degree or another, regardless of your actions, mushroom soup will be incredibly flavorful and nutritious.

Ingredients:

champignons – 300 gr;
carrots – 1 piece;
potatoes - 3 pcs;
onion – 1 piece;
garlic - 2 cloves;
cream – 100 ml;
fresh herbs – 1 bunch;
salt, spices - to taste;
water – 1 glass.

Creamy mushroom soup is a very tasty and satisfying dish. The high fat content of the soup is achieved by adding butter, cream or cheese.

Making mushroom soup in a slow cooker:

First, wash the vegetables under running water and peel them. Grind the onion and garlic, and finely chop the greens.
Carrots can be grated on a coarse grater, but as our grandmothers say, it is better to cut carrots with a sharp knife than to grate them. If you follow this recommendation, the bright vegetable will enrich the dish. But grated carrots will not be as tasty.
Place all the prepared ingredients in a saucepan, add water and activate the “Steam” mode, time – 30 minutes.
After the signal, turn off the machine and leave the soup alone for another 15 minutes.
When the mushroom soup has infused in the slow cooker and cooled slightly, place it in a blender bowl, add cream at room temperature and grind until pureed.
You can stop at this stage of preparing mushroom soup in a slow cooker if you like warm food. For lovers of scalding soup, you should put the puree back into the multicooker bowl and turn on the “Warming” mode for 10 minutes.

Decorate the finished puree soup with chopped herbs and serve with croutons. Bon appetit!

Mushroom soup with cream

Make a creamy soup with chunks of mushrooms. The recipe calls for porcini mushrooms, but they can be replaced with any that are on hand.

Ingredients:

Porcini mushrooms – 350 g
Onion – 2 pcs.
Potatoes – 5 pcs.
Vegetable oil – 2 tbsp.
Cream 10% fat – 500 ml
Flour – 1 tbsp.
Butter – 20 g

Preparation:

Prepare mushrooms, potatoes, onions: wash, peel, chop. Using the “Frying” mode (12 minutes), first add the onions, after a couple of minutes add the mushrooms and potatoes. When the time is up, add 300 ml of water, butter and cook the dish for 40 minutes. in "Soup" mode.

Shiitake cheese soup

Shiitake is a real delicacy, and cheese soup with these mushrooms is a gourmet dish. Join haute cuisine!

Ingredients:

Shiitake – 150 g
Onion – 2 pcs.
Potatoes – 5 pcs.
Cream – 150 ml
Processed cheese – 2 pcs.
Garlic – 2 cloves
Olive oil – 3 tbsp.

Preparation:

Grind mushrooms with onions. Fry them in oil for 5 minutes. Next, set “Stew” for 10 minutes, pour in the cream. In 10 minutes. pour in water (1 l) and add potatoes. Season the soup with salt and pepper. Simmer for 40 minutes. In 10 min. Before the timer rings, pour in the grated processed cheese and stir.

If shiitake mushrooms are hard to find in your area, substitute regular oyster mushrooms or button mushrooms.

Soup with frozen mushrooms

Are you pleased with the harvest of honey mushrooms this year and your freezer is full to capacity? If you don't know what to cook with them, think about noodle soup.

Ingredients:

Champignons – 100 g
Frozen honey mushrooms – 150 g
Noodles – 50 g
Potatoes – 4 pcs.
Carrots – 1 pc.
Onion – 1 pc.
Vegetable oil – 2 tbsp.

Preparation:

Add oil, fry onions and carrots for 5-7 minutes. Then add chopped mushrooms and mix. Fry the mushrooms and vegetables for about 20 minutes, and then add the chopped potatoes and add water. Salt, pepper and simmer for another 30-35 minutes, for 5 minutes. Add noodles until done. Serve our soup hot, with chopped herbs.

Pumpkin puree soup

Mushrooms are an amazing product; their taste harmonizes perfectly with many ingredients. In this soup, the main duo is played by champignons and pumpkin.

Ingredients:

Pumpkin – 400 g
Champignons – 200 g
Cream – 100 ml
Butter – 1 tbsp.
Processed cheese – 1 pc.
Vegetable oil – 2 tbsp.
Onion – 1 pc.
Carrots – 1 pc.
Garlic – 2 cloves

Preparation:

First you need to boil the pumpkin until it becomes soft. While the pumpkin is cooking, you need to prepare the rest of the ingredients. Wash and cut. Add a mixture of oils to the bowl and fry the vegetables and mushrooms for about 20 minutes. Add salt to taste. Divide the fried mushrooms in half, mix one half with boiled pumpkin. Add cheese and cream to the products. Beat the soup with a blender. Pour into plates, put 1 tbsp in each. fried mushrooms and sour cream.

Cream soup with chicken and champignons

Delicious, aromatic chicken breast soup! Prepare this soup for your loved one if you want to please him.

Ingredients:

Champignons – 250 g
Potatoes – 4 pcs.
Chicken breast - 1 pc.
Processed cheese – 2 pcs.
Onion – 1 pc.
Carrots – 1 pc.
Vegetable oil – 3 tbsp.

Preparation:

Chop the food, select the “Frying” mode and pour vegetable oil into the bowl. When the oil is hot, fry the mushrooms and onions for about 5-7 minutes. Add the remaining vegetables, meat and pour 2 liters of hot water. Don’t forget to salt our dish and simmer for about 40 minutes. Pour the broth into a separate pan, beat the rest with a blender until pureed. Combine the broth and puree in a bowl, add melted cheese and cook the soup, stirring, for several minutes.

Cooking with cheese and chanterelles

If you cook cheese soup in a slow cooker, it is better to do it with fresh chanterelles. It is important to fry them with onions and add them at the very end of the process. It will turn out amazingly delicious!

Required Products:

processed cheese – 2 packs;
chanterelles (fresh) – 300 g;
chicken broth – 1 l;
onions – 80 g;
butter for frying – 50 g;
potatoes – 300 g;
greens, rock salt, pepper - according to taste preferences.

Recipe step by step:

Place butter on the bottom of the bowl and turn on the “Fry” option. Wait until it melts. Only then add the onion slices and chopped chanterelles.
Fry for about 3 - 5 minutes covered. Then take out the ingredients and set them aside on a plate.
Pour the strained chicken broth into a bowl (you don’t have to wash it) and add small potato cubes. Add salt.
Change the operating mode to “Soup”, then simmer the dish for about 20 minutes.
At the next stage, take out the container and carefully puree its contents using a blender. Add melted cheese cut into pieces.
In the same mode, with constant mixing, bring the mass to a homogeneous consistency. At the end, add the previously cooked mushrooms and onions.
Mix everything, close the “helper” and turn it off. Infuse the first course with cheese and serve after 10 - 20 minutes.

In a soup made from fresh mushrooms in a slow cooker, you can add zucchini, carrots, eggplants, green peas, beans and other suitable ingredients that need to be boiled in broth along with potatoes.

Easy to prepare with cheese and chanterelles!

Mushroom soup soup

A simple, yet rich and healthy soup that will satisfy your most intense hunger. Make sure!

Ingredients:

Boletus mushrooms – 300 g
Potatoes – 3 pcs.
Green peas – 150 g
Carrots – 1 pc.
Onion – 1 pc.
Garlic – 1 clove

Preparation:

Turn on the “Stew” mode, fry the mushrooms with vegetables, 20 minutes will be enough. Add potatoes to the mushrooms, add hot water (1.2 l). Salt and add spices. You need to simmer for about 40 minutes, 5 minutes. until ready, add green peas and chopped garlic to the soup. Serve with chopped parsley.

Buckwheat and mushroom soup

For a complete lunch for the whole family, prepare a rich soup with buckwheat and mushrooms in a slow cooker. Fast, simple and incredibly tasty!

Ingredients:

Champignons – 300 g
Potatoes – 4 pcs.
Carrots – 1 pc.
Onion – 1 pc.
Buckwheat – 4 tbsp.
Vegetable oil – 3 tbsp.

Preparation:

Select the “Frying” mode - 15 minutes. Pour in the oil, when it heats up, fry the onions and carrots, then add the chopped mushrooms. Add diced potatoes and cereal. Fill with water, turn on the “Extinguishing” mode for 40 minutes. Season the soup with salt and pepper. After 40 min. dinner will be ready, all you have to do is pour it into plates and you can serve.

Before cooking, buckwheat should be dried in a dry frying pan so that its aroma can be more clearly felt in the dish.

Mushroom champignon soup

We will start cooking with the easiest soup. It can be either lean or cooked in meat or chicken broth. It will require the following ingredients:

300 gr. champignon mushrooms (can be dried);
3 potatoes;
1 onion;
3 tbsp. l. vegetable oil;
spices, pepper and salt - to taste.

Turn on the Redmond multicooker and set it to the “Frying” mode.
In this case, time has no meaning. Pour vegetable oil into a bowl. Then peel the onion, chop it finely and lightly fry it. Now wash the mushrooms, peel them and chop them large or fine. Add them to the multicooker bowl and fry them as well. Now it's time to peel the potatoes, wash them thoroughly and then cut them into cubes, then also put them in the bowl. It should also be lightly fried. Now we have reached the moment when mushroom soup will be prepared in the Redmond multicooker. Therefore, pour hot broth or just boiled water into the bowl. Turn off the “Frying” mode.

Having switched to the new “Stewing” mode, use the “Cooking time” or “Time setting” buttons to select a cooking interval of 40 minutes. After 30 minutes, salt our dish and add spices.

Soup with vegetables and porcini mushrooms

Vegetables combined with chicken and mushrooms are the perfect set of ingredients for a healthy soup.

Ingredients:

Dried porcini mushrooms – 50 g
Chicken breast – 1 pc.
Potatoes – 4 pcs.
Onion – 1 pc.
Carrots – 1 pc.
Bell pepper – 1 pc.
Tomatoes – 2 pcs.
Vegetable oil – 3 tbsp.

Preparation:

Soak mushrooms in hot water. Wash the breast and fry it for 10 minutes. in a slow cooker, first cut the meat into several pieces. While it's roasting, chop the vegetables and add them to the chicken. Continue frying for another 10 minutes. Place mushrooms and potatoes in a bowl and pour boiling water over them. Set the “Quenching” mode for 1 hour. Simmer the soup until done, remembering to add salt to your taste.

Prepare soup in a slow cooker using the following steps:

Peel the mushrooms from their rhizomes and cut into large slices. Then put them in a saucepan, cover with water (you don’t need a lot of water, it should just cover them) and lightly salt.
Cook the mushrooms after boiling for 15 minutes, then drain them in a colander and leave to drain.
Peel and cut the onion into small slices, place the slices in a multicooker, which must be turned on to the “Baking” mode. Add a little oil to the bowl and fry the onion until golden brown.
As soon as the onions acquire color, add the mushrooms to the slow cooker and continue frying for 5-7 minutes, during which you need to peel and grate the carrots.
After preparing it, put the grated carrots in a bowl, mix the ingredients thoroughly and continue cooking until they become soft. Do not forget that the frying needs to be stirred occasionally so that it does not burn.
Meanwhile, peel and cut the potatoes into small pieces. Add bay leaf, potatoes and hot water to the multi-pan. At the same time, you need to salt the dish and add spices to it.
Turn on the “Extinguishing” mode for 40-50 minutes. At the signal from the multicooker, open the lid and enjoy the pleasant aroma of wild mushrooms. The dish turns out very tasty, rich and appetizing. If you decide to add greens to it, you will need to wait a little until they give the soup all its aroma and beneficial qualities (10-15 minutes).

This recipe is a classic, so you can safely experiment and add any products to the soup that can give it an amazing taste and aroma.

Mushroom soup with rice

For this soup, you can use any mushrooms that you have on hand, and the highlight of this recipe will be the aromatic duck broth.

Ingredients:

Duck meat – 300 g
Fresh mushrooms – 350 g
Potatoes – 250 g
Rice - ¾ tbsp.
Vegetable oil – 2 tbsp.
Onion – 1 pc.

Preparation:

Set the “Frying” mode for 15 minutes, pour the oil into the bowl and wait until it warms up. Fry the onion in oil. Place the rest of the ingredients in the bowl, fill everything with water, add salt to taste and simmer the soup for 1.5 hours on the “Soup” mode. The soup is ready, ready to serve!

Fresh mushroom soup recipe

Many women have probably wondered: how to cook mushroom soup in a slow cooker? In fact, this is done quite simply - you only need to prepare the products, since the multicooker will do the rest of the work for you.

To prepare fresh mushroom soup you will need:

400 grams of any mushrooms
3 large potatoes
1 carrot
bulb
2 liters of water (it can be replaced with meat broth)
Bay leaf
salt
a little vegetable oil for frying
spices and herbs

Fragrant mushroom soup with croutons

Make a soup with a light garlic flavor. Spicy and amazingly tasty - what could be better for a delicious lunch?

Ingredients:

Champignons – 400 g
Potatoes – 4 pcs.
Onion - 1 pc.

Garlic – 1 clove
Cream 10% fat – 200ml
Vegetable oil – 2 tbsp.
Wheat crackers to taste.

Preparation:

Fry chopped onion in a slow cooker for about 5 minutes. Add diced potatoes with mushrooms to the onion and simmer for 40 minutes. When the timer goes off, pour 0.5 ml of boiling water or hot meat broth into the bowl. Salt, pepper, add crushed garlic. Cook in the slow cooker for another 10 minutes, and then pour in the cream and simmer the dish for another 5 minutes. until ready. Mix and pour into portions.

Mushroom soup with garlic and croutons in a Redmond slow cooker

Mushrooms and garlic are simply made for each other. Their combination in various soups is especially appropriate. And if you add croutons from white wheat bread to the dish, then you want to enjoy it forever.

To prepare mushroom soup with garlic and croutons, take:

champignons – 400 gr;
potatoes – 200 gr;
onions – 1 piece;
cream – 200 ml;
garlic – 2 cloves;
vegetable oil;
butter;
water – 2 tbsp;
white bread – 5 pieces;
salt, pepper to taste.

Prepare mushroom soup with garlic and croutons in a Redmond multicooker.

Peel the mushrooms, rinse, dry with a paper towel and cut into thin slices.
Peel the onion and chop finely.
Pass the garlic through a press.
Peel the potatoes, rinse and cut into small slices.
Pour a small amount of vegetable oil into the multicooker container and add onions to it.
Select baking mode and fry the onion for 5 minutes, stirring occasionally.
After the time has passed, add mushrooms and potatoes to the multicooker container. Mix the contents.
Extend baking mode by 40 minutes.
At this time, cut off the crust from the bread and cut the crumb into small cubes.
Grease a baking tray generously with butter, place bread cubes on it, sprinkle them with salt.
Place the pan in the preheated oven for 5-10 minutes.
At the end of the “Baking” mode, pour hot water into the multicooker. Add garlic, salt and pepper to the contents.
Extend baking mode for another 10 minutes.
At the end of this period, add cream to the contents of the multicooker and stir.
Cook the dish for another 5-10 minutes in steaming mode.
Pour the soup into bowls, add a few crackers to each serving.

Bon appetit!

Turkey soup with mushrooms and beans

Another simple recipe for connoisseurs of quick cooking, and the soup prepared according to this recipe will appeal to absolutely everyone.

Ingredients:

Champignons – 250 g
Turkey meat (fillet) – 400 g
Canned beans – 1 can
Potatoes – 4 pcs.
Onion – 1 pc.
Carrots – 1 pc.
Sour cream to taste

Preparation:

Select the “Frying” mode for 40 minutes. Pour and heat oil. Place diced turkey meat in a bowl with butter. Fry, stirring. Meanwhile, chop the mushrooms and add to the meat. Cut the potatoes and carrots into cubes and add them to the rest of the ingredients when the time is up. Fill everything with hot water, turn on the timer for 1 hour. Select “Quenching” mode. While the soup is preparing, you need to add salt and, if desired, add ground pepper and spices. When serving, the dish is seasoned with sour cream and herbs.