Bean and mushroom soup recipe. Soup with beans and mushrooms. Step-by-step recipe with photos. Step-by-step recipe for cooking

Ingredients:

Water or broth - 2 l.
Red beans - 150 - 200 g.
Mushrooms (champignons) - 300 g.
Large potatoes - 2 - 3 pcs.
Medium carrots - 1 pc.
Medium onion - 1 pc.
Vegetable oil - 1 tbsp. l.
Salt, spices - to taste.

The number of servings of the finished soup is 4-5.

Today, bean dishes are present in many cuisines around the world. Mexico is considered the birthplace of beans; it was there that this crop was developed more than three centuries ago. Later they began to bring it to other continents, and gradually the legume crop entered many dishes of different peoples.

Beans have a very beneficial effect on the human body: consuming this legume can lower blood sugar levels, normalize blood pressure, and help with gastritis, liver and gall bladder diseases. The product is considered useful for pregnant women because it contains large amounts of iron, as well as folic acid - the most necessary elements for expectant mothers.

Bean soup with mushrooms is one of the popular dishes made from these beans. This soup is considered low-calorie, so it can be consumed by people who adhere to certain diets, because 100 grams of soup contains only 70 kcal.

You just need to take into account one fact: if you want to prepare a low-calorie soup with beans and mushrooms, then cook it not in broth, but simply in ordinary water. Ready-made bean soup will be a very nutritious, healthy and incredibly tasty first course.

Step-by-step recipe for cooking

Prepare the beans. Wash them in warm water and then soak the beans in cold water overnight. Overnight it will get soft, swell, and the next morning it will cook faster in water.
Pour the prepared beans, soaked overnight in water, into boiling water (or broth), and leave them over low heat and let them cook. The broth can be made from chicken, beef, pork, in general, for every taste.
Prepare potatoes, carrots and onions. Peel all the vegetables. Cut the potatoes into medium-sized cubes. Grate the carrots on a medium grater. Cut the onion into small pieces.
Wash the champignons thoroughly, removing all dirt, and then cut into several pieces. Place the prepared mushrooms in a preheated frying pan, pre-watered with vegetable oil. Soup with dried mushrooms is also a very tasty and aromatic dish. If you have any, make soup from them. Dried mushrooms will give the soup a piquant aroma and taste. Instead of sunflower oil, you can use butter or olive oil.
3 minutes after frying the mushrooms in a frying pan, add carrots and onions and fry everything together. Fry the vegetables until half cooked.
When the beans are ready, add the chopped potatoes to the prepared broth. You can find out whether it is cooked or not by piercing one legume with a fork. If it pierces well, without effort or pressure, then this means that the beans are already cooked.
When the contents of the pan come to a boil, let the potatoes cook for about 5 minutes and then add the vegetables from the pan. Cook the soup for another 5 minutes. Then add salt, add seasonings to taste and then cover with a lid to let the bean soup with mushrooms brew.

Now you know how to make bean soup. Of course, it will take a little more time to cook this first dish (wait for the beans to stand in the water and cook the broth) than to prepare a regular soup, but the result will definitely please you. This soup will not leave anyone indifferent. It turns out very tender, rich, and most importantly - healthy and nutritious and, in addition, low in calories (if cooked with water).

Cooking in a slow cooker

There is one trick that will allow you to cook this soup faster without soaking the beans. To do this, just use a multicooker. To do this, fill the washed beans with water and pour them into the container of the miracle saucepan, then set the “Beans” mode and leave for 45 minutes.

During this time, we prepare other necessary ingredients. When the time has passed, pour potatoes, carrots, onions, mushrooms into the same bowl and cook for another 15 - 20 minutes on the “Soup” mode. After the allotted time, the bean soup with mushrooms will be ready.

In a slow cooker, this soup will be ready much faster than on a regular stove, and the taste will be no worse.

Serve soup with mushrooms and beans hot. You can put sour cream on top; it will give the soup a special piquant taste and aroma. You can also decorate the dish with finely chopped herbs (dill or parsley).

Step 1: Prepare the beans.

Pour the beans into a deep bowl and carefully fill them with regular cool tap water several times. Then drain the liquid and then repeat the procedure from start to finish. This must be done to remove any remaining dirt and dust from the component. Next, once again fill the beans with plain water, but do not drain them, but leave them to steep. all night. Thanks to this procedure, the beans will become softer and cook faster.

The next day, drain the liquid again, lightly rinse the component under running water and pour it from the bowl into a small saucepan. We need to boil the beans until tender. To do this, fill it completely with regular cold tap water, cover with a lid and place on medium heat. When the liquid boils, turn the burner on slightly and boil the beans within 20–60 minutes depending on the variety. Attention: From time to time you can check them for readiness. If the beans become soft, it means they are already cooked and you can turn off the burner. If not, then you should extend the cooking time further. for 7–10 minutes. In the meantime, let's prepare the dried mushrooms.

Step 2: prepare dried porcini mushrooms.

Place the dried porcini mushrooms in another deep bowl and also fill with clean water. Leave the ingredients overnight to soften. Meanwhile, prepare the onions.

Step 3: prepare the onions.

Using a knife, peel the onion and rinse thoroughly under running water. Next, we put one component aside (we will need it for mushroom broth), and the second one on a cutting board. Finely chop the onion into cubes and pour into an empty plate.

Step 4: prepare mushroom broth.

When the mushrooms have stood, drain the water and rinse the components under running warm water. Place them, as well as the whole onion, in a clean small saucepan and fill with regular tap liquid so that it completely covers the components with at least 3 fingers. Place the container on medium heat and cover with a lid. As soon as the water boils, detect 40 minutes and boil the mushrooms until tender, adding a couple of bay leaves.

Step 5: prepare the carrots.

Using a vegetable cutter, peel the carrots and then rinse thoroughly under running warm water. Then, using a coarse grater, grate the vegetable directly on the cutting board. At the end, pour the orange shavings into a clean plate and start preparing the soup.

Step 6: prepare soup with beans and mushrooms.

Pour a small amount of vegetable oil into the frying pan and place on medium heat. When the contents of the container are well heated, add finely chopped onion and carrot shavings. Stirring occasionally with a wooden spatula, fry the vegetables until light golden brown. At the end, salt and pepper the ingredients to taste and turn off the burner.

When the beans are cooked, use oven mitts to take the pan and carefully pour the contents through a sieve into a large bowl. We need to strain the liquid. 1/2 part beans put it on a clean plate, and put the rest back into a deep bowl.
Using a blender, puree half the beans so that no pieces remain.

When the mushrooms are cooked, just like the beans, strain the broth through a sieve, but only into another large bowl. We throw away the onion (we won’t need it anymore), and put the remaining ingredients on a cutting board. Using a knife, chop the mushrooms into pieces and then move them to a free plate.

If necessary, thoroughly rinse one of the pans, and then pour all the mushroom broth into it and then the bean broth, but so that the total volume is 1.5 liters. Place the container back on medium heat, cover with a lid and bring to a boil. Immediately after this, add chopped mushrooms, beans, bean puree and fried vegetables. Add salt and a mixture of ground peppers to taste, mix everything thoroughly with a tablespoon or wooden spatula and cook the soup over low heat for 7–8 minutes. At the end, turn off the burner, but do not rush to pour the dish into plates, but let it brew another 20 minutes.

Step 7: Serve the soup with beans and mushrooms.

When the soup has steeped, use a ladle to pour it into deep plates and serve it to the dinner table. The dish turns out to be quite satisfying, so I usually treat my household only to it, and also crackers or toast. The soup is really delicious with dried or baked bread.
Bon appetit everyone!

If desired, you can add finely chopped parsley and dill to the soup before serving;

If you don’t have dried porcini mushrooms on hand, don’t worry, because they can be replaced with regular fresh champignons. Of course, they no longer need to steep all night and they cook a little less, somewhere 25–30 minutes. True, it is dried mushrooms that give such an incredible aroma, so if possible, add at least 2–3 things;

To make the soup faster, use white beans. These beans will cook approximately in 25–35 minutes.

Bean soup can be found in almost every kitchen in the world, and each of the individual soups will have its own national characteristics. Dishes from, in particular soups, are very popular in Mexican and American cuisine.

There, bean soups are prepared with the addition of a large amount of spices and tomatoes. The famous Mexican soup with beans and hot chili peppers is known all over the world.

Recipes for soups with beans are varied due to the fact that they combine perfectly in taste with many foods. The most delicious and popular soups include soup with beans and mushrooms, chicken, barley, tomato and vegetables.

To prepare soups, they use not only red beans, but also white, fresh or frozen green beans, and even canned ones. As you can see, the choice of beans for making soups is quite varied and large.

The soup with beans and mushrooms is very tasty. If you are looking for a delicious and easy bean soup recipe, then I think you will like this recipe.

Soup with beans and mushrooms, step by step recipe which we will look at below, will be cooked in lean vegetable broth, which is why it turns out to be low-calorie and vegetarian, which allows you to use it during a diet. If you want to make a more satisfying soup, cook it with meat broth. The amount of ingredients is calculated for a 2.5 liter pan.

Ingredients:

Beans - 200 gr.,
Champignons - 200 gr.,
Chicken flavored seasoning - 1 tbsp. spoon,
Onion - 1 pc., or half an onion,
Potatoes - 3-4 pcs.,
Carrots - 1 pc.,
Bay leaf - 2 pcs.,
Ground black pepper - a pinch,
Vegetable oil for frying - about 3 cups. spoons,
Salt - to taste

Bean and mushroom soup - recipe

Wash the beans. Fill with cold water and leave to steep overnight.

During this time it will become soft, which will significantly reduce its cooking time. Place the beans in boiling water.

Boil for 20 minutes until half cooked. If you overcook it, it will completely disintegrate in the soup.

Peel the potatoes. Cut it into medium-sized pieces as for soup.

As standard, as for any other types of soups, for soups with beans and mushrooms you will need an onion. Cut half the onion into cubes. You can boil the whole onion in vegetable broth, and then remove it five minutes before the end of cooking the soup.

Wash the mushrooms, in our case champignons. Cut into thin slices. Instead of champignons, you can use fresh oyster mushrooms or boiled wild mushrooms.

Grate the carrots on a medium grater. So, now all the ingredients for making soup with beans and mushrooms are completely ready. Place potatoes into boiling water.

While it is cooking, fry the carrots and onions in vegetable oil in a separate frying pan.

15 minutes after boiling, add the roasted vegetables to the soup.

Since the soup was not cooked in meat broth, for additional taste and aroma I recommend adding a chicken-flavored bouillon cube (loose seasoning) to it.

Add bay leaf and a pinch of salt to taste, keeping in mind that the seasoning is already quite salty.

Stir bean soup.

Add chopped champignons.

Add boiled beans.

Boil the soup for about 10 minutes more.

As soon as you see the beans want to cook, remove the pan from the heat. Serve the soup by pouring it into bowls and sprinkling with fresh herbs.

Soup with beans and mushrooms. Photo

Bean soup with mushrooms turns out very tasty, aromatic, rich and rich. And if you add chickpeas, the taste of the dish will become even more interesting. Adjust the amount of water for soup according to your taste. Some people like soups thicker, others more liquid. Therefore, control this moment yourself. You can use dry, fresh or even canned mushrooms for soup. I used fresh champignons.

Ingredients

To prepare bean soup with mushrooms we will need:
chicken parts for broth (I prepared 1 chicken thigh from 2 chicken backs);
300 g of mushrooms (I used champignons);
100 g beans;

100 g chickpeas (can be replaced with 100 g beans);
3-4 potatoes;
1 onion;
1 carrot;
greens, salt, pepper;

vegetable oil.

Cooking steps

Then strain the broth and disassemble the meat into pieces.

Place the cooked chickpeas and beans into the broth with the meat, add a little water in which the chickpeas and beans were cooked. Cut the peeled potatoes into cubes and place in the soup, put on the fire and cook over low heat until the potatoes are ready.

Separately, in a frying pan in vegetable oil, fry finely chopped onion, grated carrots and chopped mushrooms for 5-7 minutes, stirring occasionally. If you use dried mushrooms, they must first be soaked in water. When the potatoes are cooked, place the fried mushrooms and vegetables in a pan with bean soup and cook for another 5 minutes.

Add finely chopped herbs, salt and pepper to taste, bring to a boil and turn off the heat. Appetizing, hearty, tasty bean soup with mushrooms is ready, you can call your loved ones to take a sample.

Mushroom soup with beans will be a great solution, especially during the approaching frosts. After all, what could be more desirable in the cold season than a bowl of steaming and rich soup, which is able to warm the body from the inside no worse than any “hot” one.

Any soup requires a certain amount of care and skill from its creator, and this soup is no exception. So, beans require soaking to neutralize the substances in them that prevent the body from absorbing the beans. Mushrooms should also be placed in brackish water after washing and cleaning, but to preserve beneficial components that oxidize in air and become useless for health.

When preparing any type of soup, regardless of the number of ingredients, a special role is played by imparting or enhancing the aromatic qualities of the dish. Coriander, mint or bay leaf can serve as an assistant in this matter to offset the strong smell of boiled beans. A complex of tarragon, hot pepper, parsley and marjoram will help accentuate the meaty aroma of mushrooms.

The variety of taste qualities of various mushrooms also expands the picture of savory sensations of each new variation of the soup. As for what you can add to mushroom soup with beans, the possibilities are unlimited: vegetables and meat, cheeses, eggs, crackers and dressings - the choice is truly amazing!

How to cook mushroom soup with beans - 20 varieties

Also known as Tuscan, the simplest version of this soup without any unnecessary tricks. Intoxicating, penetrating to the very core with its combination of aromas, this hot dish will saturate the body with energy and warmth - truly an ideal solution, both in rainy weather and in the icy season of snow and blizzards.

Ingredients:

Dry mushrooms (champignons or porcini) - 40-50 gr.
Onions - 1 pc.
Corn flour - 75-90 gr.
Canned beans (white or red) - 1 can
Vegetable oil - 45 ml.
Mushroom broth (dry) - cube/60 g.
Tomato (to taste) - 2-3 pcs.
Carrots (to taste) - 1-2 pcs.
Garlic (to taste) - 2-3 heads
Celery (to taste) - a couple of sprigs

Preparation:

In a small container, soak the mushrooms in 500 ml. slightly salted water. While the mushrooms are steeping, finely chop the onion.

Fry the onion in vegetable oil in a frying pan until golden brown.

Add corn flour, mix thoroughly for 3 minutes. Make sure that the onion is covered with flour on all sides.

Add a saucepan with water to the fire, throw in the broth concentrate, stir for up to 3 minutes. Add soaked mushrooms along with water. Cook the resulting volume of 2 liters until boiling.

To obtain a richer broth, you can add finely chopped carrots and 2-3 ripe tomatoes cut into pieces. Garlic or celery will help give a stronger aroma and taste.

Then add the onions fried in flour and boil again. 5 minutes before the end, pour in the beans, but without the juice, and stir until the end of cooking.

Add salt, pepper or sour cream to each serving to taste. Borodino bread will enhance the taste and pleasure of the soup.

Bean soup "Forest"

What could be more nutritious than a basket of wild mushrooms? Only the soup made from them is beautiful and tasty, a real feast for a gourmet.

Ingredients:

Red beans - 50-70 g.
Honey mushrooms - 80-100 g.
Porcini mushrooms - 40-60 g.
Saffron milk caps - 60-100 g.
Chanterelles - 60-100 g.
Boletus/boletus - 50-80 g.
Pickled small apples - 60-180 g.
Carrots - 1-2 pcs.
Onions - 2 heads
Potato - 1 pc.
Salt, spices (optional)
Greens (juniper, dill, strawberry leaves) - 3-4 leaves or bunches

Preparation:

Soak the beans for 4 hours to swell; drain the water several times.

Cut the washed mushrooms into half into caps and stems, leave half, add cold water and cook for about 30 minutes.

Place the apples cut into slices.

Then add the swollen beans, and after another 20 minutes - chopped onions and carrots, after 10 - potatoes.

Add herbs before finishing cooking.

The dish can be prepared either in a slow cooker or the old fashioned way, by hand. The cheesy taste pleasantly complements the taste picture.

Ingredients:

Potatoes - 450-600 g.
Canned beans - 1 can
Champignons, honey mushrooms or chanterelles - 250-300 g.
Carrots - 1 pc.
Tomato - 1 pc.
White onion head - 1 pc.
Processed cheese - 3 pcs. or 120g.
Greens (optional) - 2-3 bunches
Salt (optional)

Preparation:

Cook the diced potatoes until boiling and about 12 minutes on top.

Finely chop the mushrooms and onions, grate the carrots.

One by one, first fry the carrots and onions, then fry the mushrooms until half cooked in a frying pan, then add them to the soup.

Drain beans before adding. Readiness is determined by the potatoes.

It is better to freeze the cheeses before adding them, then cut them with a grater and place them in a saucepan.

Soft cheese, on the contrary, should be spooned directly into the soup.

Keep on low heat until the cheese is completely dissolved, stirring consistently.

Traditional Chinese soup with the addition of native mushrooms will become an even more nutritious treat.

Ingredients:

Noodles - 350 g.
Any mushrooms - 200 g.
Green beans - 220 g.
Egg - 1 for each serving
Small white onion - 2 pcs.
Bell pepper (red) - 2 pcs.
Chili pepper (optional) - 3 pcs.
Soy sauce - 50 g.
Vegetable oil - 1-2 tbsp. l.
Onions - 3 bunches
Salt (optional)
Curry (optional)

Preparation:

First, boil the long Chinese noodles.

Fry the onions cut into half rings in oil, to which add slices of mushrooms and sweet peppers, cut into strips.

Cook for 6 minutes, then add green beans and continue to simmer for another 7 minutes.

Sprinkle red pepper with soy sauce and place in a frying pan, pour out the remaining sauce.

Add boiled vermicelli and fry for about 5 minutes.

After putting it on a plate, add a little boiling water, put two halves of a boiled egg or pour one raw one.

Sprinkle green onions on top.

The entire Transcarpathian cuisine is characterized by a love for a huge amount of garlic, from which porcini mushrooms begin to emit a thicker, richer aroma.

Ingredients:

White beans, “Yaska” variety - 250 g.
Fresh porcini mushrooms - 300 g.
Potatoes - 4 large pieces.
Carrots - 3 small pieces.
Celery - 1 bunch
White onion head - 1 pc.
Sour cream - 180-200 g.
Parsley - 2 medium pieces.
Butter - 2 tbsp. l.
Vegetable oil - 3-4 tbsp. l.
Black pepper - 4 peas
Vinegar - 2 tbsp. l.
Salt (optional)
Bay leaf (optional) - 3 leaves
Head of garlic - 3 whole pieces.

Preparation:

Prepare the beans the night before and cook them in the morning just to be on the safe side. Also soak porcini mushrooms in water with vinegar for an hour or two, and then boil.

Cut the potatoes into large cubes and fry in vegetable oil for no more than 4-5 minutes.

Place them in boiling water, pouring in the mushroom broth.

Cook over low heat. Finely chop the greens, celery and carrots using a fine-mesh grater and add to the potatoes.

Also add all the cloves of 2 heads of garlic, mashed into the pulp. Cook for 20 minutes.

During this time, grind half of the cooked beans in a blender along with a handful of boiled potatoes to a thick consistency.

Add mixture to soup.

Fry the boiled and chopped mushrooms along with the onions for a minute, then throw them into the pan.

Half a minute before it’s ready, add sour cream, pepper, and bay leaf. Add 2 tablespoons of the remaining beans to each plate, add herbs and a clove of garlic.

Here we present an option with pearl barley, since its dense structure, taste and ability to absorb water much more than other cereals make it an interesting addition to beans and mushrooms.

You can use any cereal as a cereal, depending on how rich you want the soup to be. Also take into account certain useful elements that are part of a particular cereal. Each grain requires its own cooking time.

Ingredients:

Small beans, white - 30-50 g.
Green peas - 40-60 g.
Yellow peas - 40-60 g.
Pearl barley - 90-110 g.
Onions - 1 pc.
Carrots - 2 pcs.
Potatoes - 0.5 pcs.
Dried champignons - 80 g.
Garlic - 6 cloves
Celery - 3 bunches
Parsley - 2-3 bunches
Spices (optional)

Preparation:

Place the pre-soaked beans along with both types of peas and pearl barley on the bottom of the pan, add water and cook.

A little later, add chopped carrots, potatoes, mushrooms, celery and garlic.

Bring the entire mixture to a boil, then reduce the heat and cook for another hour and a half.

Garnish with parsley sprigs.

Dried mushrooms, despite their aging, retain all nutrients. But beans here are still the main ingredient, the taste of which is not shaded by anything.

Ingredients:

Tender pork - 300 g.
Potatoes - 4 pcs.
Large carrots - 2 pcs.
Any dry mushrooms - 80-120 g.
Red beans - 100 g.
Sour cream, spices (optional)

Preparation:

Soak mushrooms and beans in cold water for several hours.

At this time, fry the onions and carrots over the fire. After which we cut the mushrooms into thin slices.

We throw the beans into boiling water, where we cook them for 30 minutes. Add potatoes and mushrooms and cook for another 1.5 hours.

Place the sliced pork into the soup and add the onions and carrots. Cook everything for at least an hour over low heat.

Cucumbers and mushrooms give the soup a piquant saltiness.

If desired, you can add meat, but only tender meat (chicken, less often pork neck), since the salty broth will make the meat tougher.

Ingredients:

Marinated champignons - 250 g.

Pickled small cucumbers - 100 g.

Canned red beans - 1 can

White onion - 1 pc.

Garlic - 3-5 cloves

Vegetable oil - 5 tbsp. l.

Preparation:

Fry finely chopped onion for 3 minutes in oil. During this time, chop the mushrooms and cucumbers, which we add to the onion.

After 8-10 minutes, throw the beans into the pan along with the sauce and simmer over low heat for no more than 15 minutes.

Pour the entire mixture into a prepared pan with water, add all sorts of seasonings and cook for 20 minutes.

Thanks to the cream, a very delicate taste is achieved, which favorably presents the mushroom component. Good for a romantic evening.

Ingredients:

White beans - 1500 g.
Fresh porcini mushrooms - 120 g.
Green peas, canned - 100 g.
Egg - 2 pcs.
Medium fat cream - 140 ml.
Butter. - 2 tbsp. l. with a slide

Preparation:

Boil the beans in slightly salty water.

Mash the softened beans to a puree, then add cream and butter, as well as chopped mushrooms and peas.

Bring to full readiness.

Another version of the soup, which is very easy, both to prepare and to eat. And also very tasty!

Ingredients:

Chicken breast - 250 g.
Rice - 90-120 g.
Eggplant - 0.5 pcs.
Zucchini - 0.5 pcs.
White onion - 0.5 pcs.
Carrots - 1-2 pcs.
Cherry tomatoes - 3 pcs.
Celery - 1 bunch
Green beans - 80 g.
Champignons - 10 pcs.
Rice vinegar - 3 tbsp. l.
Soy sauce - 2 tbsp. l.
Brown sugar - 1 tsp.
Garlic - 2 cloves
Chili pepper - 1 pc.
Bell pepper - half

Preparation:

Cut the onion and carrots into small pieces, fry in oil until transparent.

Cut the sweet pepper and celery into strips and also add to the vegetables, a little later add zucchini and eggplant.

While the vegetables and mushrooms are stewing, prepare the fillet by cutting into small pieces and boiling for 5 minutes in boiling water.

Then add rice to it. Once the rice is ready, add the mixture.

A few minutes before finishing, add rice vinegar, sauce and brown sugar one at a time. Add grated garlic to the finished soup.

Lenten soup, thanks to its tomato aroma, will come in handy in inclement and rainy weather.

Ingredients:

White beans, canned in their own juice - 1 can
Any fresh mushrooms - 300-350 g.
Any dry mushrooms - 50-150 g.
Tomatoes in their own juice - 1-1.5 cans
Onions - 1 pc.
Small carrots - 2 pcs.
Unscented vegetable oil - 3 tbsp. l.
Salt, pepper, spices (optional)

Preparation:

Soak dry mushrooms in boiling water. Wash the fresh ones, cut off the stem and cut into small slices, then fry them under the lid until soft.

At this time, add thinly sliced onions and grated carrots to the pan.

We remove the skin from each tomato, chop the pulp, and then add it to the pan with the vegetables.

They are followed by fried champignons, and after 5-7 minutes of boiling, swollen dried mushrooms are added.

Lastly, add the diced potatoes, add boiling water to the whole mixture and cook until tender.

Just before finishing, add beans and spices to taste.

The wine here acts as an accent to the meaty taste of the mushrooms. Beans, with their dense consistency, play a good shading role in the dish. But since alcohol overshadows the mild flavor of beans, it is recommended to use black beans, which have a stronger spicy flavor.

For whites and champignons, the ideal option would be red wine, but not very sweet. For lamellar mushrooms, such as chanterelles, dry white wine is suitable.

Ingredients:

Black beans - 200 g.
Dry white wine - 50-90 ml.
Cream (3.2%) - 250 ml
Champignons - 500 g,
Onions - 1 pc.
Dry white wine - 50 ml,
Ghee - 1 tsp.
Parsley - 2 bunches,
Lemon juice - 2 tbsp. l.
Carrots - 1 pc.,
Celery - 100 g.
Salt, pepper (optional)

Preparation:

Preparing the beans. We prepare broth using water from vegetables.

Marinate half the mushrooms in lemon juice. Fry the other half over the fire along with the onion, then grind them in a blender until creamy.

Place the resulting mixture in a saucepan, fill it with vegetable broth, add all the wine and cook until boiling.

10 minutes before readiness add pickled mushrooms, and 5 minutes before adding cream. Serve with parsley.

An interesting version of mushroom and bean soup with the addition of crispy dumplings.

Ingredients:

Canned beans with vegetables - 500 ml.
Champignons - 300 g.
Small onion - 1 pc.
Dill - 1-2 bunches
Flour - 400 g
Egg - 1 pc.
Bay leaf (optional) - 3-4 leaves
Salt (optional)

Preparation:

Peeled mushrooms into slices. Chop the onion and fry it in vegetable oil for 5 minutes.

Then add the beans and boil again. During this time, you need to beat the egg with a pinch of salt and 50 ml. water.

While stirring, gradually add flour until the mixture becomes thick and creamy.

Alternately dip a teaspoon into cold water and a pan with dough, then place it in the boiling soup against the wall until ready.

Garnish the finished soup with dill.

Morels, although they do not look very attractive, are very useful. And their specific taste will be well interrupted by lard and beans.

Ingredients:

White beans - 150 g
Dry morels - 3-4 large pieces.
Onions - 1 pc.
Lard - 50 g
Parsley - 1 bunch
Garlic - 2-3 cloves
Vegetable broth -200 ml
Olive oil - 2 tsp.
Sea salt - half a tsp.

Preparation:

We prepare the beans the night before and soak the morels for half an hour. Fry the chopped lard in oil with the addition of onion and garlic.

After the golden color appears, add morels here.

Beat part of the boiled beans in a blender with the addition of half the fried mixture until smooth.

Pour the resulting mixture into the broth with the second part of the beans and heat to a low boil.

Add the second half of the morel mixture and sprinkle parsley on top.

Combining so many ingredients, it is very easy to cook an original and at the same time very familiar soup.

Ingredients:

Red beans - 250-300 g.
Half a chicken - 500-800 g.
Champignon - 400 g.
Onion - 1 head
Carrots - 2-3 pcs.
Potatoes - 2 pcs.
Herbs, spices (optional)
Salt (optional)

Preparation:

In a slow cooker or just prepare the beans.

Boil the chicken, remove the foam from it and add the beans.

Add finely chopped vegetables, as well as mushrooms, cut in half.

We determine readiness by looking at the potatoes, adding herbs and spices to taste.

This elegant creamy soup is perfect for a memorable evening to please your significant other.

Ingredients:

White beans - 400 g.
Mushrooms (ceps) - 200-300 g.
Shrimp for salad - 150-200 g.
Onion - 1 pc.
Celery - 1 stalk
Garlic - 2-3 cloves
Breadcrumbs - 1 tbsp. l.
Thyme - 2 tsp.
Bay leaf - 2-3 leaves
Olive oil (Extra Virgin) - 4 tbsp. l.
Black pepper - 5-8 peas
Parsley (optional) - 2-3 bunches
Salt (optional)

Preparation:

Preparing the beans. Chop the vegetables and fry in one spoon of oil until golden brown.

First add the beans, thyme and pepper to the pan and add the vegetable mixture.

Sprinkle the shrimp with finely chopped parsley mixed with breadcrumbs, then bake in the oven or microwave in olive oil for about 5-7 minutes.

Grind the cooked mixture using a blender to a puree.

Add the prepared shrimp, pour in the remaining olive oil.

Very tasty bean soup on tender brisket with the addition of tasty and nutritious mushrooms.

Ingredients:

Assorted beans (white, red and green) - 60 g each.
Beef brisket - 400 g.
Onions - 1 pc.
Potatoes - 3-4 pcs.
Dried mushrooms (boletus) - 110 g.
Black pepper - 6-10 peas
Bay leaf (optional)

Preparation:

Soak the beans for several hours. During this time, wash the meat under cold water and cook.

Then cut the finished meat into portions, and pour the swollen beans into the meat broth.

Also during this time you need to prepare the frying of carrots, onions, and mushrooms.

To do this, they need to be cleaned and chopped using a knife or grater.

After the golden crust appears, add the resulting mixture to the soup and cook until the beans are fully cooked.

Lastly, add the potatoes and cook until fully cooked.

There are as many as three separate soups mixed together here: mushroom, bean and vermicelli. It will be a very filling lunch!

Ingredients:

Red beans - 70-80 g.
Dried chanterelles - 50 g.
Soup noodles - 80 g.
Small carrot - 150 g.
Potatoes - 200 g.
Tomato paste - half a tablespoon,
Salt, spices (optional)

Preparation:

Pre-soak the beans. Then drain the water, add 2 liters of cold water and put on fire.

After bringing to a boil, add the whole dried chanterelles and cook for 20 minutes.

Peel the potatoes and carrots and cut them into cubes, then add them to the pan.

After ten minutes, add tomato paste, followed by vermicelli and cook until the noodles are completely softened.

Suitable for vegetarians and those watching their figure, this soup, even without meat, is a real treasure trove of tasty and, most importantly, healthy nutrients.

The beautiful red color will give an additional attractive look.

Ingredients:

White beans - 70-80 g.
Mushrooms (any) - 400 g.
Potatoes - 2-3 pcs.
Beetroot - 1 pc.
Tomatoes - 2 pcs.
Onion - 1 head
Small carrots - 1 pc.
Celery root - 40 g.
Sauerkraut - 150 g.
Lemon juice - 2 tbsp. l.
Spices (optional)

Preparation:

Prepare the beans the night before by filling them with water. Then drain, rinse, add fresh water and cook.

Quickly chop the washed mushrooms into cubes and cook in a separate pan until boiling, then add to the beans along with the broth.

Add chopped potatoes, grated beets, sprinkled with lemon juice, alternately with an interval of 5 minutes.

Remove the skin of the tomato, immerse it in boiling water for 30 seconds, and, cutting the pulp into pieces, also add to the beans.

Before adding onions, carrots and celery, they must first be fried in a frying pan for 5 minutes.

Cook the entire mixture until it boils and for about 15-20 minutes.

This cooking option will be an excellent solution in a situation where you need to feed your family as quickly as possible. Modern multicookers greatly facilitate and speed up the cooking process, while preserving all the nutrients and elements.

Ingredients:

Beans - 90 g.
Mushrooms (champignons) - 140-150 g.
Potatoes - 4-5 pcs.
Carrots - 2-3 pcs.
Onion - 1 head
Sour cream (optional) - 1 tbsp. l.
Cilantro or dill (optional) - 2-3 sprigs

Preparation:

In this case, the process of soaking the beans can be significantly accelerated. A multicooker will help with this: beans placed in it, filled to the top with water, in the appropriate mode will be ready for further use in less than an hour.

While the beans are steeping, there is time to peel and chop the remaining ingredients.

At this point, the beans will be ready and all the products are poured into the container.

The timer is set to approximately 20 minutes.

Cold sour cream or herbs are added to taste.

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