Mushroom soup calories. The calorie content of mushroom soup will satisfy all the restrictions of a strict diet.

The calorie content of potato soup per 100 grams depends on the recipe for preparing the dish. This article discusses the amount of calories, proteins, fats and carbohydrates in soup with potatoes and noodles, buckwheat, fish, mushroom, vegetable, pea soup, and rice dishes.

Calorie content of soup with cabbage and potatoes per 100 grams is 30 kcal. In 100 g of dish:

0 g protein;
1 g fat;
3 g carbohydrates.

For this vegetable soup we will need the following set of products:

1.5 liters of water;
250 g white cabbage;
200 g potatoes;
100 g onions;
50 g leeks;
150 g pumpkin;
60 g green peas;
ground pepper, salt to taste;
some greenery;
a tablespoon of sunflower oil.

Cooking steps:

Pour heated water into a saucepan and heat it to a boil on the stove;
cut peeled potatoes, carrots, pumpkin into small cubes;
pour chopped vegetables into boiling water and cook until half cooked;
at this time, chop the cabbage;
pour cabbage and green peas into a pan with vegetables, cook until all the ingredients of the dish are ready;
chop the leek and onion, pour these 2 ingredients into the soup. Cook the soup for about 5 minutes;
Season the dish with ground pepper, salt, herbs, and sunflower oil. Boil the soup for 1 minute.

Calorie content of soup with buckwheat and potatoes per 100 grams

Calorie content of soup with buckwheat and potatoes per 100 grams is 34 kcal. Per 100 gram serving:

0.6 g protein;
2.1 g fat;
3.6 g carbohydrates.

Ingredients:

4 medium sized potatoes;
two thirds of a glass of buckwheat;
1 onion;
1 medium carrot;
salt, pepper, bay leaf to taste;
sunflower oil for frying;
water – 2 l.

Cooking steps:

heat water in a saucepan;
at this time, cut the peeled potatoes into cubes;
wash and sort the buckwheat;
chop the onion;
Boil the chopped potatoes in boiling water for 10 minutes, then add buckwheat to the pan. After the buckwheat boils, reduce the heat by half and cook until tender for 10 minutes;
salt the soup;
prepare frying in sunflower oil with onions and carrots, pour it into the soup;
season the soup with bay leaf and ground pepper.

↑ Tomato soup made from lentils and frozen champignons in a slow cooker

Lentils are a very nutritious and very healthy product. Dishes based on it turn out thick, rich and very appetizing. Try making mushroom soup with frozen champignons, lentils and tomatoes - it’s incredibly tasty, unusual and very filling. Your faithful kitchen assistant - the multicooker will help you cope with cooking as quickly as possible.

Ingredients:

Lentils – 200 g;
Ground black pepper, salt - to taste;
Fresh tomatoes – 3-4 pcs.;
Carrots – 1 pc.;
Purified water – 2.5 l;
Fresh herbs - for serving;
Potatoes – 4 pcs.;
Frozen champignons – 300 g;
Onion – 1 pc.

Preparation:

First of all, you need to soak the lentils. To do this, place it in a bowl, fill it with cold water and leave for 1-1.5 hours. This procedure will allow the lentils to become soft faster.
Peel the carrots, rinse and chop on a coarse grater.
Peel the onion, wash and chop into small cubes.
Pour some vegetable oil into the multicooker bowl. Place the prepared onions and carrots there. Set the “Baking” or “Frying” mode. Fry the vegetables, stirring occasionally, for 10 minutes. Add frozen mushrooms. Continue frying everything together for another 10 minutes. All moisture should evaporate.
Peel and wash the potatoes. Cut the ingredient into medium sized cubes. Place in the multicooker bowl with the fried vegetables.
Free the lentils from the water and also add them to the bowl with the other ingredients.
Fill the contents of the bowl with hot water. Close the multicooker lid.
Select the “Stew” or “Soup” mode, set the time to 1 hour 30 minutes.
Towards the end of the cooking process, prepare the tomatoes. They need to be washed, cored and cut into medium cubes. If desired, you can puree the tomatoes using a blender. Another option is to replace fresh fruits with tomato paste (2 tbsp).
Add the prepared tomatoes immediately after the beep sounds. If you decide to replace them with tomato paste, then dilute it in a small amount of hot water, and only then add it to the soup.
Season the mushroom and lentil soup with salt and ground black pepper. Close the multicooker lid again, select the same mode and set the time, this time 15 minutes.
The finished soup should sit covered for 10-15 minutes. After this it will become even tastier and more aromatic. Pour the soup into serving bowls, sprinkle each serving with fresh herbs, and serve. Bon appetit!

Calorie content of fish soup with potatoes per 100 grams

Calorie content of fish soup with potatoes per 100 grams is 35 kcal. Per 100 gram serving:

4.4 g protein;
0.6 g fat;
3 g carbohydrates.

For this soup we will need:

250 g red fish;
1 onion;
1 medium sized carrot;
3 potatoes;
45 g rice;
salt, pepper, dill to taste.

Recipe:

Cook the cut and washed fish and the whole onion over medium heat in cold water. The broth is boiled until it boils, then the foam is removed and cooking continues for another 20 minutes;
at this time you need to cut the carrots and potatoes into small cubes, rinse the rice with cold water;
Remove the onion and fish from the finished broth, strain it to remove protein flakes;
Pour chopped carrots into the boiling, strained broth. Cook until the vegetable is half cooked;
Add chopped potatoes and washed rice to the soup. Mix everything and cook until the rice and potatoes are ready;
add dill and pieces of skinned fish into the soup;
Add pepper and salt to the finished soup to taste. We insist on the dish.

Calorie content of soup with rice and potatoes per 100 grams

Calorie content of rice soup with potatoes per 100 grams is 37 kcal. In 100 g of dish:

4.5 g protein;
0.7 g fat;
2.9 g carbohydrates.

Soup ingredients:

3 liters of water;
3 potatoes;
1 PC. carrots;
1 onion;
1 PC. sweet pepper;
2 tablespoons rice;
pepper, salt, curry, herbs to taste;
20 g butter;
2 tablespoons vegetable oil;
1 bay leaf.

Recipe of dish:

peel and cut into cubes the potatoes and half the carrots;
grate the second half of the carrots on a coarse grater;
chop the bell pepper;
We wrap half the onion with thread so that it does not fall apart during cooking;
Finely chop the second half of the onion for frying;
boil water and cook chopped potatoes, carrots, onions until the potatoes are half cooked;
While the broth is preparing, pour vegetable oil into a heated frying pan and add butter. Prepare a fry from salted grated carrots, chopped sweet peppers and chopped onions. For the color and taste of the frying, add curry;
put washed rice and frying into the broth. Boil the soup and cook until the rice is half cooked;
Infuse the soup, not forgetting to pepper and season with bay leaf and herbs.

Ingredients for 4-5 servings:

Chicken (any parts) 350 g
Potatoes 2 pcs.
Champignons or oyster mushrooms 200 g
Vermicelli (thin web) 50 g
Onion 1 pc.
Carrot 1 pc.
Bell pepper (can be frozen) 0.5 pcs.
Salt, bay leaf, spices and herbs - all optional and to taste
Water 2-2.5 l
Olive oil or other oil for frying vegetables 2-3 tbsp.

Recipe for chicken soup with mushrooms:

1. I cook soups using the second broth. If you don't stick to this, just pour cold water over the meat (I cut the chicken into pieces in advance), put it on the stove and let it boil. If foam forms while cooking the broth, remove it. Proceed directly to the second step of preparation if you are not making a second broth.

How to cook the second broth?

First way. Place the chicken in a small saucepan and add cold water to cover the chicken, place on the stove and bring to a boil. To speed up the process, at the same time we put water in another pan - in which we plan to cook the soup. When the water in the first pan with the chicken boils, drain it and rinse the chicken under running water, transfer the pieces of meat to the second pan, in which the water is already hot and will soon boil.

Second way. In the same way, bring the chicken and water to a boil and drain the water, then rinse the pan and chicken with clean water and add water in which we will then cook the soup.

2. Peel all vegetables. Chop the onion into small pieces and place in a heated frying pan with oil. Grate the carrots and add to the onions, stir. Then add the finely chopped bell pepper and fry everything together, stirring, for about 4-5 minutes. Roasted vegetables for soup are ready.

3. Cut the potatoes into medium-sized cubes and, after boiling the water with the chicken, add the potatoes to the broth.

If you like richer soups, then let the broth simmer with the chicken for at least half an hour, and only after that add the vegetables.

4. While the potatoes are cooking, prepare the mushrooms - if you use champignons, you need to cut off the dark parts, wash them thoroughly and peel them if desired (this is not necessary), then cut them into large or small pieces and fry them in a frying pan for about 5 minutes with the addition of a small amount of vegetable oils The mushrooms for the soup are ready.

5. When the potatoes are almost ready (they should be soft), add spider web vermicelli to the broth, and also add fried vegetables and fried mushrooms. Let it simmer for a couple more minutes, add bay leaf and spices (I used ground black pepper and herbs de Provence), herbs to taste and turn it off. Cover with a lid and let the finished soup stand for 10-15 minutes.

Bon appetit!

Calorie content of soup with potatoes and pasta per 100 grams

Calorie content of soup with noodles and potatoes per 100 grams is 32 kcal. In 100 g of dish:

0.9 g protein;
0.6 g fat;
5.7 g carbohydrates.

Ingredients:

1.5 liters of water;
4 potato tubers;
1 PC. carrots;
half a sweet pepper;
celery stalk – 1 pc.;
100 g vermicelli;
1 tablespoon vegetable oil;
salt, seasonings to taste;
10 g butter.

Cooking steps:

put the pan on medium heat, add vegetable oil to it;
While the pan is heating up, cut the carrots into circles;
add 10 g of butter to the heated vegetable oil, lightly fry the carrots in a saucepan;
cut the washed and peeled potatoes into strips, add the potatoes to the carrots, set the heat to minimum;
chop the celery and add it to the pan with the vegetables;
cut the sweet pepper into strips and pour into the pan;
pour 50 ml of water into the vegetables to create steam and briefly steam the ingredients in the pan with the lid closed;
add vermicelli and hot water to the stewed vegetables;
salt and season the soup;
Bring the soup to a boil and cook until fully cooked for another 5 to 7 minutes.

With melted cheese

Soup with champignons and melted cheese turns out to be very tasty and nutritious. It has a light creamy note that appeals to all gourmets without exception. Thanks to its delicious thick consistency, this soup can serve as a stand-alone lunch. It’s great served with roasted pumpkin seeds, herbs, and croutons.

Ingredients:

champignons – half a kilo;
carrots – 1 pc.;
processed cheese – 0.2 kg;
onion – 1 pc.;
water – 1.5 l;
butter – 15 g;
garlic - clove.

Cooking method:

Grate the carrots, chop the mushrooms and onions. Fry all ingredients in oil until golden brown.
Pour the roast into a pan, add water, cook for 5 minutes, add salt and pepper.
Grate the cheese, add to the broth, boil, stir vigorously until completely dissolved. You can grind it with a blender.
Season with crushed garlic. Leave for 10 minutes, serve.

Calorie content of mushroom soup with potatoes on water per 100 grams

Calorie content of mushroom soup with potatoes and noodles per 100 grams is 35 kcal. Per 100 gram serving:

0.4 g fat;
2.3 g protein;
5.4 g carbohydrates.

Ingredients for soup with potatoes and mushrooms:

fresh champignons – 250 g;
onions – 2 pcs.;
carrots – 2 pcs.;
potatoes – 600 g;
tomatoes – 1 pc.;
vegetable oil – 3 tablespoons;
water – 2 l;
peppercorns, salt, herbs to taste.

Cooking steps:

chop the mushrooms and onions;
grate carrots on a coarse grater;
heat the pan, pour vegetable oil into it, pour in the onions and carrots;
frying is cooked over medium heat until the onion is transparent. Then we set the fire to minimum;
Cut the potatoes into cubes, add them and mushrooms to the pan with the vegetables. Stir the vegetables and steam briefly over low heat with the lid closed;
pour boiling water into the pan, bring the soup to a boil;
at this time, chop the greens;
salt and pepper the boiling soup, season with spices and herbs;
cut the tomato into slices and add to the soup;
Infuse the soup with the heat turned off for 15 minutes.

A simple recipe for classic champignon cream soup

An ideal dish for a family dinner - everyone likes it, it’s healthy for everyone, easy to prepare, affordable ingredients. A preschool child, a losing weight wife - everyone will be happy to see him at ease.

The aroma of mushroom soup improves appetite, stimulates digestion and creates a cozy atmosphere for a family dinner.

mushrooms (fresh or frozen) 500g.
onion (medium) 1 pc.
carrot 1 pc.
cream1 glass
potatoes (medium) 3 pcs.
butter 50g.
salt0.5 tsp. l.
allspice 4 peas
parsley to taste
celery to taste

calorie content63.3kcal
proteins 2.9g.
fats4.6g.
carbohydrates 3g.

Next, how to prepare mushroom soup with champignon puree:

Wash fresh mushrooms thoroughly and cut into thin slices. Frozen ones will have to be taken as they are, trusting the manufacturer.
Sauté vegetables in butter (finely chopped onion and grated carrots).
Do not forget that sautéing involves a less harsh effect on vegetables, unlike frying: 15 minutes over low heat. Vegetable pieces should be constantly coated with oil, stirring constantly. The purpose of sauteing is for the aroma and taste of vegetables to transfer (French passer) into the oil, while a slight caramelization of carrots and onions occurs. This simple operation will make the taste and aroma of the future soup more rich - do not neglect it!
Add chopped mushrooms to the prepared vegetables. Without changing the cooking temperature, cook, stirring occasionally, for 10 - 15 minutes.
Peel and cut the potatoes. Place it in a saucepan with cold water and put it on fire. You can do it traditionally: throw the potatoes into boiling water, but for the soup we also need potato broth, and with this method of cooking it will turn out more starchy and thick.
If sautéing was done in a saucepan, you can simply add the potatoes to it along with the water in which they were boiled. If this process took place in a frying pan, transfer everything into the pan with the potatoes. Bring to a boil, reduce heat and simmer for another 20 - 25 minutes. Add some salt.
Grind the entire contents of the pan with a blender. Pour in the heated cream in a thin stream, add all the other ingredients (herbs, spices), mix well, heat until the first signs of boiling. You can turn it off and pour it into plates. If you have white croutons in stock, add and serve.

Don't leave this soup for tomorrow! It will lose half of its aromatic charm, although it will retain nutritional value, which will manifest itself in thickness and starchy flavor.

For lovers of mushroom dishes: cheese soup, white, frozen, dried, etc.

How to prepare a simple mushroom soup, watch the video:

Calorie content of pea soup with potatoes per 100 grams

Calorie content of pea soup with potatoes without meat per 100 grams is 33 kcal. In 100 g of product:

1.4 g protein;
1 g fat;
4.8 g carbohydrates.

For soup with potatoes and peas we will need:

2 liters of water;
half a glass of peas;
5 pieces. potatoes;
1 PC. carrots;
1 PC. onions;
1 teaspoon salt;
a quarter teaspoon of ground pepper.

Recipe:

Soak the peas in cold water for 1 hour;
Boil the peas until tender;
cut the potatoes into cubes and bring them to a boil in boiling water;
grate the carrots on a fine grater, finely chop the onion;
add onions and carrots to the potatoes, cook the resulting mixture until the potatoes are completely cooked;
add cooked peas to the soup;
Bring the soup to a boil, turn off the heat, salt and pepper the soup to taste.

Benefits of potato soup

Potato soup has a number of health benefits, including:

the dish stimulates the functioning of the stomach and intestines;
if bay leaf is added to the soup, it becomes an effective remedy for the prevention of gastritis and diabetes;
vegetable soup with potatoes is rich in B vitamins, which are necessary to maintain the health of the heart, blood vessels, nervous system, and have a beneficial effect on the condition of teeth, nails, and hair;
Due to their low calorie and fat content, such dishes can be included in the diet for almost any diet and weight loss.

Potato soup is harmful

Potato soup should be avoided during periods of exacerbation of gastrointestinal diseases. For some people, such dishes provoke heaviness in the stomach, flatulence, and bloating.

Under no circumstances should you eat soup with greenish or rotten potatoes. It can provoke severe food intoxication.

We recommend making soups with potatoes without frying. Such dishes have a less rich taste, but are characterized by significantly greater health benefits. It is a known fact that fried vegetable oil is harmful to the gastrointestinal tract and can become one of the factors in the development of oncology.

Mushroom soup is famous not only for its aroma, which calls everyone to the table, but also for its low... True, the meaning of the latter depends on what exactly you decide to serve this dish with.

How many calories are in mushroom soup?

Based on the fact that most of the mushrooms are water, the nutritional value of such a soup will be only 70 kcal per 100 g of product. If you use fried mushrooms, the calorie content will increase to 250, because they absorb oil very quickly.

If we look at everything in more detail, it turns out that:

the calorie content of fresh porcini mushrooms is 25 kcal;
dry – 210 kcal;
fried – 180 kcal.

True, a soup made from this type of mushroom will be dietary if you use only 50 g of it. It is generally accepted that russula (22 kcal) is considered the most dietary. And its opposite is dried boletus - 320 kcal. Because the most common are oyster mushrooms and champignons, the nutritional value of the former is 38 kcal, champignons - only 27 kcal. The calorie content of mushroom soup with cream depends on the fat content of the cream you choose. On average, its nutritional value is 51 kcal.

Mushroom soup recipe for weight loss

The calorie content of this dish is only 40 kcal.

Ingredients:

Preparation

To prepare vegetable broth, fry celery, carrots and onions without oil. Place the vegetables in a saucepan, add water, salt and bring to a boil. Next, fry the onion in oil. Add sliced champignons to it. Simmer for 10 minutes. While they are cooling, prepare the croutons. To do this, cut the bread into squares and place in the oven for a couple of minutes. Grind the cooled onions in a blender and add to the pan. Then don't forget to add cream and salt.

Many people are ardent fans of mushroom soups. Refined aroma and incomparable taste characterize such a first course as gourmet soup. The recipe for preparing mushroom soups is very diverse. Various varieties of mushrooms can be used as the main ingredient. Such soups can be included in the diet of any person. They help quickly saturate the body and fill it with numerous beneficial substances.

Frozen forest mushroom soup with vermicelli

Of course, if you prepare the soup during the “silent hunting” season, it will be even more aromatic and tastier. But even in winter, you can safely pamper yourself and your family with delicious wild mushroom soup, not only frozen ones, but also purchased ones. Nowadays, in almost every supermarket you can find bags of frozen wild mushrooms in the freezers. It can be only white or only chanterelles, or maybe assorted. Like this time in our recipe. Zest: one interesting ingredient is added to the soup, which is not typical for mushroom soups - dried paprika. It will enhance the dark color of the soup and add intensity and aroma to its taste. Ingredients:

broth - 2.5 liters;
package of frozen mushrooms - 400 g;
potatoes - 2-3 pcs;
vermicelli - 0.5 cups;
onion - 1 head;
dried ground wig - 1 tsp;
flour - 1 tsp;
sunflower oil - 2 tbsp;
butter - 50 g.
salt - to taste.

6 servings.

How to prepare vermicelli soup with frozen mushrooms

The broth for the soup can be anything - beef, chicken, pork. You can also cook with mushroom broth, without meat.
The mushrooms must first be thawed and placed in a colander to drain excess liquid. Since we will be frying them, moisture will interfere.
Pour sunflower oil into the frying pan and also add a piece of butter. Mushrooms love butter, but if you fry only in it, the butter will burn. A mixture with a vegetable will prevent this from happening.
Fry until golden brown. First, the water will release, then evaporate, and the mushrooms will fry.
Transfer them to a saucepan. Cook for 20 minutes. In general, you need to ensure that the total cooking time for wild mushrooms is at least an hour.
In 20 minutes. add peeled, cut into pieces potatoes to the mushrooms.
Pour oil into a clean frying pan again and add finely chopped onion. Saute it until soft, then add paprika and fry together for a couple more minutes.
Add flour. In principle, it is not a necessary ingredient in the soup. But the dark mushroom broth just begs to be made richer and weightier. The flour is just what you need. Stir, cook for another minute, add to the pan. Salt the soup.
When the potatoes are ready, add the vermicelli. Cook for about 5 minutes and turn off.

Thick, rich mushroom soup is ready! You can’t even tell that it was cooked from “frozen”. Potatoes and vermicelli add richness to it, making it a real winter hot dish.

Benefits of mushroom soup

The benefits of mushroom soup for the body are very great. First of all, most of its types are dietary, but at the same time they greatly saturate the body. The presence of aminocarboxylic acids of various groups in the main component significantly increases memory, the intensity of mental development and prevents the development of atherosclerosis. Ensure the full functioning of the nervous and circulatory systems, increases the strength and elasticity of blood vessels. Has an antiviral effect on the body. Significantly improves the condition of hair and epidermis.

Harm of mushroom soup

When preparing mushroom soup, you should pay attention to the fact that mushrooms can be deadly. The high content of toxic poisons in their composition has a negative effect on the body. Also, among the edible varieties there are also deadly poisonous ones, the slightest particle of which in the soup can lead to death. Abuse of mushroom soups provokes the development of pathologies of the gastrointestinal tract. Nutritionists recommend that children under 14 years of age not include mushroom soups in their diet at all.

Soups are very beneficial for the body. They are easily digested, stimulate digestion, contain vitamins and microelements and nourish the body well. Also, they contain very few calories, so they are well suited for dietary nutrition and nursing patients. Some soups, such as fish soup and chicken broth, are good for viral diseases. They strengthen the body, soften coughs and even act as an antipyretic.

At their core, soups are decoctions of a mixture of vegetables with or without meat. For diets, vegetable soups are most often used (Bonn soup, vegetable soup, onion soup, etc.). The variety of soups is huge and you yourself can easily become the author of such a recipe. It is enough to change the quantity and composition of ingredients - and the new soup is ready.

Most soups contain a minimal amount of calories. When cereals, pasta, and fats are added to soup, their calorie content increases significantly. And meat broths only slightly increase the calorie content. In addition to calories, soups nourish our body with vitamins, microelements, and ballast substances.

What are the benefits of soups for the body?

Of particular note are the vegetable soups. Due to their low calorie content, they are widely used in diets.

In addition, mushrooms and vegetables are best consumed boiled. It is during cooking that the most beneficial substances are retained in vegetables and mushrooms.

Vegetable soups stimulate metabolism and improve the functioning of the digestive tract. The process of losing weight with vegetable soups occurs without the feeling of hunger and results in significant weight loss. In addition, vegetable soups cleanse the body well.

Calorie content of soups. Which soup has the least calories?

Soups can be safely classified as low-calorie foods. Sometimes there is confusion about the calorie content of soups, but this is due to the fact that some sources give the calorie content of soups per serving, and not per 100 grams. And, as you know, a portion, in terms of GOST in ulinaria, is 250 grams.

The calorie content of the soup will depend entirely on the ingredients that were used in its preparation. For example, the calorie content of beef broth is 26 calories, but if you use fatty meat to prepare it, the calorie content will increase to 55 calories. If you add a carbohydrate component to the soup, and this is: rice, pasta, potatoes, etc., then its calorie content will increase exactly by the number of calories of the added product. Therefore, the table shown on our website is approximate. You can more accurately determine the number of calories in a finished dish if you count the calorie content of all its components.

But judging by standard dishes, vegetable broth has the least amount of calories—only 12 calories. There are also few calories in meat broths without additives.

Calorie table for soups and broths per 100 ml of product:

Calorie table for soups

Soup name	kcal Calories per 100 g	B Proteins, g	F Fat, g	Carbohydrates, g
Vegetable broth	12	0	0	2,3
chicken broth	21	2,4	1,1	0
Beef broth	26	3,7	1,3	0
Pork broth	29	3,2	1,5	0
Bean soup	66,1	1,8	4,6	4,4
Pumpkin puree soup	49,2	1,2	2,5	4,8
Rassolnik with pearl barley in meat broth	61,4	2,5	2,3	8,1
Pea soup	54	2,3	2,8	5,4
Mushroom soup with potatoes	72,7	0,8	6,1	4,6
Mushroom cream soup	83,5	1,5	7,2	4,4
Chicken noodle soup (vermicelli)	68,1	3,1	2,1	3,7
Chicken soup with potatoes	49,2	2,7	1,1	3,2
Soup with meatballs	114,2	5,7	9,1	5,9
Canned fish soup	52,3	2,4	3,4	3,3
Solyanka meat team	167,8	12,1	10,4	3,9
Lenten vegetable borscht	34,3	1,4	1,3	4,4
Vegetable borscht with fried	60,8	1,4	4,4	4,4
Borscht with chicken	128	7,5	10,2	4,4
Borscht with beef	131,6	8,5	9,3	4,4
Borscht with pork	133,8	8,3	9,7	4,4
Lenten cabbage soup from fresh cabbage	32,9	1,1	1,8	3,8
Sauerkraut cabbage soup	29,7	1,1	1,8	3,4
Shchi with chicken	102,5	7,2	13,1	3,8
Shchi with beef	104,9	9,3	10,2	3,8
Cabbage soup with pork	106,2	9	10,6	3,8

Popular diets based on vegetable soups.

Mushroom soups have an amazing taste and aroma, and in addition they are very healthy and simply irreplaceable for those who want to lose extra pounds. The calorie content of this soup is very low, but the feeling of fullness comes for a long time.

How to prepare a delicious cream of mushroom soup?

Cream soup is an exquisite dish that came to the Russian table from Europe. Cooked with mushroom broth, it will be dietary light. If you add fish and prepare cream soup with chicken, it will turn out high-calorie and satisfying.

Features of this amazing dish:

To prepare cream soup, you can use boletus, boletus, and honey mushrooms. Dishes to which champignons and chanterelles are added have a special taste.
Finnish chefs offer original recipes. To prepare the creamy soup, they use rye bread and slices of salmon.
American cuisine is famous for adding shellfish pulp to cream soup.
The French prepare cream soup with cream and pumpkin, the Italians with Parmesan and spinach.

It’s easy to prepare delicious cream soup at home. It is enough to have a blender in which the ingredients on hand are crushed to a paste.

First courses with the addition of mushrooms are an excellent option for everyday life. The gifts of the forest have nutritional value and are low in calories, ideal for those who are on a diet.

Benefits of mushroom soup

Mushroom soup contains many useful micro- and macroelements, as well as vitamins. It should be especially noted that mushrooms contain about 18 amino acids, which can improve your memory, increase mental activity and prevent the development of atherosclerosis.

Mushroom soup contains the B vitamins necessary for the body, which are responsible for the normal functioning of the entire nervous system. And it will be useful for the fair sex to know that these vitamins help our skin, hair and nails to be healthy.

It is also worth mentioning that in addition to group B, mushrooms contain vitamin PP, which is involved in the processes of blood formation and strengthens the walls of blood vessels.

Mushroom soup is also rich in microelements such as iodine, potassium, phosphorus, zinc, manganese, calcium and copper, which normalize metabolic processes and help the body cope with viruses.

What spices are suitable for mushroom soup?

Let's try to find out what seasonings and spices go well with the taste of mushrooms:

Of the dry spices that are most suitable for mushrooms: freshly ground black pepper, spicy nutmeg, coriander, bay leaf are best. Dried granulated or fresh garlic cloves.
Speaking of herbs, opt for rosemary for hot soup. Oregano, for cold served mushroom soup, or thyme, which goes perfectly with the creamy flavor of mushrooms. These Mediterranean herbs are perfect for mushrooms such as boletus and boletus.
Aromatic herbs are perfect for mushroom soup, preferably fresh:

green onions, parsley;
cilantro, dill.

Calorie content of mushroom soup

Most often, champignons are used to prepare mushroom soup. They are suitable for dishes in any form: fresh, frozen, canned. The number of calories in the finished product can range from 20 to 200 per 100 grams. How many calories your dish contains will depend on what you choose to add to it. The soup most often made is:

With the addition of cream (about 150 kcal);

With the addition of cheese (about 50 kcal, depending on the type of cheese);

In chicken broth (about 15 kcal, if you use skinless breast for the broth).

How to cook julienne?

The French dish julienne is simple to prepare; it can be served both on an everyday and holiday table. It is quite high in calories thanks to the use of sour cream sauce, which is worth considering for those who follow a low-calorie diet. Any mushrooms are suitable for julienne: dried, pickled, canned and frozen. You can use honey mushrooms, boletuses, boletuses, or cook with the addition of chanterelles, boletus mushrooms or champignons.

To get a delicious, aromatic julienne, you should know the following nuances:

Before cooking, it is enough to rinse frozen mushrooms with running water, put canned ones in a colander, and soak dried ones in boiling water and squeeze after swelling.
If julienne is prepared from fresh mushrooms, they must be washed and peeled.
If the dish is prepared with chicken broth, you should choose fillet, parts of the legs or thighs of the bird. The meat should be cleaned against the skin and cut into thin strips.
Properly prepared julienne must be seasoned with sauce. The best options are sour cream and bechamel. The first is made from mayonnaise or sour cream thickened with egg. To prepare the second, first fry the flour until golden brown, then add milk or butter.

It is worth remembering that if you prepare a dish with chicken, sauce with butter, sour cream or mayonnaise, this will add calories to it.

Mushroom soup recipe

To prepare, you need to take mushrooms (choose according to your taste), potatoes, onions and carrots. Place a pan of water on the fire and wait until it boils, then add the potatoes and mushrooms, after a little time (when the water starts to boil again), add the onions and carrots fried in oil.

If you want to reduce the calorie content of your soup, you don’t have to fry the onions and carrots, throw them into boiling water, it will be no less tasty. Then add salt and seasonings to taste. Your low calorie soup is ready.

Subtleties of preparing puree soups with mushrooms

Grated vegetable soup or puree soup is an excellent option for family lunches and holiday feasts. It is loved by chefs of Italian, French and Greek cuisine. Low-calorie puree soup can be prepared with mushroom broth. Honey mushrooms, boletuses, and boletus mushrooms are suitable for these purposes; a delicious dish is made from chanterelles, boletus mushrooms and champignons.

To make the puree soup tasty, you should know the following subtleties:

Garlic bread added before serving gives the dish a special aroma and taste.
If the puree soup turns out to be thick, you can dilute it a little by adding more broth.
Before serving, the dish is seasoned with leison or butter, but after that it is not recommended to boil it.
To make the leison tender, first beat the egg yolks, then add a little milk in a thin stream. The mixture is placed in a water bath, after which butter is added without bringing the mixture to a boil.

To make the puree soup dietary, it is prepared in mushroom broth. Heartier options are prepared with chicken or beef.

Cream soup

If you want to diversify your menu, you can prepare cream soup with cream, which is perfect for dinner with the family.

For cooking you will need: champignons, onions, flour, cream, butter, chicken broth.

First, fry the onions and mushrooms in a frying pan over low heat. Add salt and spices to them to your taste. Transfer the roast into a blender bowl and add a third of the prepared broth there. Grind everything to a creamy consistency.

After this, melt the butter in a saucepan and add 3 tablespoons of flour (tablespoons) and fry, add the mushroom mixture and the broth that you have left.

Cook over low heat for 10-15 minutes; as soon as the mixture boils, add cream and let it boil again.

The cream soup is ready to eat. Very often it is served with crackers and sprinkled with chopped herbs.

Mushrooms really have a very low calorie content and have a large amount of useful substances. However, this will not be enough to lose weight. In order for there to be changes, you need to completely switch to proper nutrition and play sports, especially now it’s difficult not to find a sport that you like.

Also, do not forget about cosmetics and procedures; only everything together will allow you to achieve the desired, and most importantly, long-lasting results.