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Mushroom soups - recipes delicious soups from fresh and dried mushrooms

Mushroom soup- this is the most delicious and simple first course, recipes preparations of which there are many. Mushroom soups are aromatic and satisfying. You can cook them from fresh, dried, frozen and even salted mushrooms.

You can cook mushroom soups at home from champignons, oyster mushrooms, porcini mushrooms, aspen mushrooms, boletus, chanterelles, boletus, raincoats and other types of mushrooms. If desired, they can be combined with various cereals, potatoes and even meat. Mushroom cream soups with cream are very tasty and tender. Rich and aromatic first courses can be cooked with dried forest mushrooms.

Mushrooms are a popular product from which a variety of first and second courses are prepared, used as a filling for baked goods, salads and pickles are prepared. Mushroom soups have long been a favorite dish of both adults and children. They are prepared quickly enough, and the unsurpassed aroma and delicate taste will not leave indifferent any gourmet.

What mushrooms are best used for making soup?

Mushroom soups can be made from fresh, dried and even salted mushrooms. The most suitable for soup are: White mushroom, boletus, chanterelles, boletus and mushrooms. The most aromatic first courses are obtained from dry mushrooms. White chanterelles and chanterelles can be used raw, because they have an unsurpassed taste and delicate aroma.

Boletus mushrooms, mushrooms, aspen mushrooms and honey mushrooms are best fried with onions and spices in butter. Dry mushrooms should be soaked in cold water in advance and allowed to stand for at least three hours. Oyster mushrooms can be thrown directly into boiling water or pre-fried in a pan. In addition, you can make a delicious soup from mushrooms, russula and milk mushrooms.

Preparing mushrooms for soup

If the soup is made with fresh mushrooms, they need to be sorted out, cleaned and rinsed well. Large mushrooms should be cut into several pieces, if necessary, fry in butter in a pan with onions. Dried mushrooms should be soaked in water for 3 - 4 hours, then drain the water from them.

In general, soups with the most different varieties mushrooms are no less nutritious than meat dishes... Let's take a look at a few simple recipes making delicious mushroom soups that you can easily make yourself at home.

Mushroom soup - champignon recipe is the simplest

This recipe mushroom soup the simplest of champignons. Champignons can be purchased at any supermarket, and the cooking process itself does not require a lot of time and effort. You can make the mushroom soup even more delicious by adding a little fried slices to it. white bread and finely chopped greens. Also, mushroom soup can be seasoned with sour cream, which will make it richer and more tender.

• Recipe author: Lev
• Total cooking time: 90 minutes.
• Prep time: 60 minutes.
• Mushroom soup preparation time 30 min.
• 6 servings

Ingredients

• Fresh champignons - 600 g;
• Onions (large) - 1 pc;
• Carrots (medium) - 1 pc;
• Buckwheat - 1/3 cup;
• Potatoes - 3 pcs;
• Salt to taste;
• Bay leaf - 1 piece;
• Greens to taste;
• Pepper peas - 5 pcs;
• Sour cream to taste.

Mushroom Soup Cooking:

1. Fresh champignons must be thoroughly washed, peeled and cut into small pieces.
2. Put the prepared mushrooms in a saucepan for soup, pour cold water at the rate of 600 g of champignons per 3 liters of water. Boil the mushrooms for about an hour, skimming off the foam. Add bay leaf and pepper to the broth.
3. Peel the onions, cut into cubes and fry in a pan until golden brown.
4. Grate the carrots, add to the onion and also fry.
5. Throw the mushrooms into a colander, keeping the broth in which they were cooked. Fry lightly in a skillet with onions and carrots. You can add a little butter which will make the soup taste even more tender.
6. Put the mushroom broth on the fire, peel and cut the potatoes into pieces. Add it to the broth and boil until half cooked.
7. Pour mushrooms with onions and carrots into the soup, add buckwheat. Boil everything together for about 10 minutes.

It is better to let the ready-made champignon soup steep a little, and then serve it to the table. Add sour cream and herbs directly to the plates before serving. You can also add white bread croutons fried in butter in a pan.

Mushroom puree soup recipe

Delicious and simple mushroom soup can be made with any kind of edible mushroom using this recipe. Such soups are very tender, which is why children love them very much. It is best to take fresh champignons or porcini mushrooms for making a puree soup according to this recipe. To make the mushroom soup more aromatic and tasty, it is better to choose small mushrooms for it.

• Recipe author: Lev
• Soup preparation time: 60 min.
• 2 servings

Ingredients for mushroom puree soup:

• Mushrooms - 300 g;
• Cream - 60 g;
• Flour - 1 tbsp. spoon;
• Butter - for frying;
• Garlic - optional;
• Salt, pepper - to taste;
• Greens (parsley, dill) - a small bunch.

Making mushroom puree soup:

1. We wash the mushrooms well and peel them. Cut into pieces and boil in salted water for about 40 - 50 minutes.
2. We take out the mushrooms from the broth and fry them in butter in a pan. Add flour and chopped garlic to the mushrooms.
3. When the mushrooms are slightly brown, add about 2 cups of mushroom broth to the pan. Stew the mushrooms in the broth, salt and pepper to taste.
4. We set aside the pan and let the soup cool a little. Pour the mushrooms and broth into a blender and grind until puree is obtained.
5. Add the cream to the mushroom puree soup and serve to the table, slightly chopped with chopped herbs.

The mushroom puree soup turns out to be not only tasty, but also nutritious. It perfectly replaces meat soups and even children like it.

Mushroom champignon soup

If you prefer rich mushroom soups, we suggest making mushroom mushroom soup with champignons and potatoes. Preparing this dish fast enough. Moreover, its spicy taste will surely delight you and your loved ones.

• Recipe author: Lev
• Total cooking time: 50 minutes.
• Prep time: 10 minutes.
• Cooking time for champignon soup-puree: 40 min.
• 6 servings

Ingredients for the mushroom puree soup:

• Fresh champignons - 800 g;
• Potatoes (medium) - 3 pcs;
• Onions (large) - 1 pc;
• Butter - 100 g;
• Cream - 500 ml;
• Spices, salt to taste.

Making mushroom soup:

1. We wash and peel the mushrooms. Cut into thin slices.
2. Chop the onion and fry until golden brown in butter.
3. Add mushrooms to the onion and fry until excess moisture is gone.
4. Peel and boil the potatoes until tender. Spices can be added if desired.
5. Put potatoes, mushrooms and onions into the blender bowl. Grind thoroughly, add cream, salt and whisk the puree soup. You can also add a dash of herbs such as parsley or dill.

You can decorate the ready-made mushroom soup with a couple of slices of fresh or fried champignons and herbs. Also, when serving in plates, you can add a little toast from white bread fried in butter.

Dried mushroom soup - a simple recipe

The most delicious and aromatic soup can be prepared from dried mushrooms according to this recipe. The cooking process itself does not take much time. However, the mushrooms should be thoroughly soaked in cold water for at least 3 hours before boiling.

• Recipe author: Lev
• Total cooking time: 240 minutes.
• Prep time: 180 minutes.
• Cooking time for mushroom soup from dried mushrooms: 60 min.
• 6 servings

Ingredients for Dried Mushroom Soup:

• Dried mushrooms - 100 g;
• Potatoes - 300 g;
• Onion (medium) - 1 piece;
• Carrots (medium) - 1 pc;
• Buckwheat or vermicelli - about 100 g;
• Vegetable oil - for frying;
• Allspice;
• Bay leaf;
• Salt, spices, herbs - to taste.

Preparing Dried Mushroom Soup:

1. Soak dried mushrooms for soup for 3 - 4 hours in cold water. The water will turn dark and can be replaced with clean water a couple of times.
2. Before cooking, drain the water from the mushrooms and cut them into small pieces. Pour into a 3-liter saucepan and put on fire.
3. Cut the potatoes into cubes and send them to the mushrooms. Add bay leaves and pepper.
4. If desired, buckwheat or noodles can be added to the mushroom soup. Then it will become thicker and more nutritious.
5. Grate the carrots on a coarse grater.
6. Cut the onion into cubes and lightly fry in a pan, then add the carrots to it and also fry.
7. Add the resulting fry to the soup, season with pepper and salt to taste.
8. Boil the soup until the potatoes are ready for about 5 to 10 minutes.

In general, it takes about 40-50 minutes to prepare a mushroom soup from dry mushrooms. After it is boiled, it is better to let it brew for another 20 - 30 minutes. When the soup is infused, it can be poured into plates and served. You can add a tablespoon of sour cream to the plates, which will make the taste of mushroom soup creamy and tender.

With melted cheese, you can make a very simple and tender mushroom champignon soup that even children will love. Champignon soup with cheese is prepared very quickly. It is better to choose medium-sized mushrooms, then they will be more aromatic and tasty.

• Recipe author: Lev
• Total cooking time: 70 minutes.
• Cooking time: 50 min.
• 2 servings

Ingredients for Cream Cheese Mushroom Soup:

• Champignons (small or medium) - 300 g;
• Processed cheese - 2 pcs;
• Onion (medium) - 1 piece;
• Potatoes (medium) - 4 pcs;
• Carrots (medium) - 1 pc;
• Vegetable oil or butter;
• Salt, herbs.

Preparing melted cheese mushroom soup:

1. Cut the potatoes into cubes and put them in a three-liter saucepan. Fill with water, set to cook.
2. We clean the champignons, cut into thin slices, fry in a pan and put in a plate.
3. Cut the onion into cubes, fry.
4. Grate the carrots and add to the onion. Fry.
5. When the potatoes are half cooked, add the melted cheese, mushrooms and fry. The cheese can be cut into cubes to dissolve more quickly in water or placed in freezer minutes for 20, then grate.
6. Salt the mushroom soup to taste, add pepper or nutmeg if desired.
7. Before serving, add a little chopped greens to the plates.

This recipe for making mushroom soup bears little resemblance to classic soups. However, due to the processed cheese, it also turns out to be tender and tasty. Delight your family with a new delicious dish. Even kids will appreciate this simple and easy soup.

Raincoats are unique mushrooms that make a very aromatic and incredibly tasty soup. It is better to cook mushroom soup from fresh raincoats in chicken or vegetable broth. If broth is not available, plain water can be used.

• Recipe author: Lev
• Total cooking time: 70 minutes.
• Prep time: 20 minutes.
• Cooking time: 50 min.
• 6 servings

Ingredients for Raincoat Soup:

• Mushrooms raincoats - 500 g;
• Chicken broth or water - 3 liters;
• Potatoes (medium) - 3 pcs;
• Onions (medium) - 1 pc;
• Butter - 50 g;
• Vermicelli or homemade noodles - 100 g;
• Greens - a bunch;
• Salt, spices - to taste.

Making mushroom soup from raincoats:

1. The potatoes must be peeled and diced.
2. Rinse raincoats and cut into small pieces.
3. Peel and chop the onion as well.
4. Put the potatoes in a three-liter saucepan, add broth or water and put on the fire to cook.
5. Fry the onion in butter, add raincoats to it and simmer under the lid for about 20 minutes.
6. When the potatoes are half-cooked, add mushrooms and onions to them and cook for 10 minutes.
7. Add vermicelli or homemade noodles, salt and add spices to your taste.

Pour the prepared soup into bowls and grind with chopped herbs. In general, raincoat mushroom soup turns out to be fragrant, nutritious and tasty. Thanks to its unique aroma and delicate taste even children eat it with pleasure.

Recipe: Mushroom Soup with Champignons and Broccoli

Champignons have a thin and light taste, thanks to which they go well with both meat and various vegetables. Soup with champignons and broccoli, the recipe of which we will now consider, is rather unusual, but in no way inferior to the classic mushroom dishes... It is best to cook such a soup with vegetable broth, but if there is none, plain water will do.

• Recipe author: Lev
• Total cooking time: 70 minutes.
• Prep time: 20 minutes.
• Cooking time: 50 min.
• 6 servings

Ingredients for Mushroom and Broccoli Soup:

• Champignons (medium) - 200 g;
• Vegetable broth or water - 1.5 liters;
• Broccoli - 200 g;
• Potatoes (medium) - 2 pcs;
• Butter - 30 g;
• Tomato paste - 2 tbsp. l;
• Onion (medium) - 1 piece;
• Salt, pepper - to taste;
• Greens (dill, parsley) - optional.

Making mushroom and broccoli soup:

1. Peel the potatoes and cut into cubes. Fill with water or vegetable broth and put on fire.
2. We wash the broccoli and divide into inflorescences.
3. Peel and cut the onion into small pieces, fry until golden brown in butter.
4. We wash the champignons, peel them and send them to the pot with the potatoes. Cook for about 10 - 15 minutes.
5. Add to soup tomato paste, broccoli and onion, salt and cook for about 5 - 10 minutes until the potatoes are cooked.

Serve the finished soup along with chopped herbs. If desired, you can season with sour cream and add spices. Soup with mushrooms and broccoli turns out to be very light and tasty. To make it a little thicker, you can add about 1 tbsp. tablespoons of flour.

From frozen champignons or other frozen mushrooms, you can make a delicious soup according to any of the above recipes with fresh mushrooms. In winter, when we are most lacking vitamins, and meat soups are tired of the order, mushroom soup made from frozen mushrooms is an excellent solution. Let's look at one of the simplest recipes for making mushroom soups from frozen champignons.

• Recipe author: Lev
• Total cooking time: 60 minutes.
• Prep time: 20 minutes.
• Cooking time for frozen mushroom soup: 40 min.
• 4 servings

Ingredients for frozen mushroom soup:

• Frozen mushrooms - 200 g;
• Medium potatoes - 3 pcs;
• Medium carrots - 1 pc;
• Onions - 1 pc;
• Butter - 30 g;
• Greens, salt, pepper - to taste;
• Sour cream - for dressing when serving.

Making frozen mushroom soup:

1. Defrost the mushrooms at room temperature, rinse and cut into pieces.
2. Peel the potatoes and cut them into cubes. Fill with water and set to cook.
3. Add mushrooms to potatoes, remove foam.
4. Cut the onion into pieces, three carrots on a coarse grater.
5. Fry the onion in butter and add the carrots to it. Fry together.
6. We send fried onions and carrots to the soup, salt, pepper and cook until tender.
7. When serving, add sour cream to the plates, sprinkle with herbs.

The frozen mushroom soup is tender and aromatic. In terms of taste, it is in no way inferior to soup with fresh champignons and is excellent option winter first courses. To cook more hearty soup, you can add to it buckwheat or vermicelli. You can also cook from frozen mushrooms cheese soup by adding a couple of processed cheese curds to the broth.

Mushroom soup with lentils is not only tasty, but also healthy. It perfectly replaces meat soups and is sure to please even children. Let's take a look at the recipe for a simple mushroom soup with lentils.

• Recipe author: Lev
• Total cooking time: 70 minutes.
• Prep time: 20 minutes.
• Cooking time: 50 min.
• 6 servings

Ingredients for Lentil Mushroom Soup:

• Mushrooms - 400 g;
• Red lentils - 50 g;
• Potatoes - 1 pc;
• Carrots - 1 pc;
• Onions - 1 pc;
• Zucchini - 1 piece;
• Little olive;
• Greens;
• Vegetable broth or water - 2 liters.

Cooking Mushroom Lentil Soup:

1. Peel the onion and cut into cubes, put it in a cauldron. Add to it the carrots, grated on a coarse grater, fry in vegetable oil.
2. Cut the mushrooms into thin strips and add them to the cauldron to the vegetables. Fry everything together.
3. Rinse the lentils and add to the mushrooms and vegetables.
4. Peel and dice the potatoes.
5. We wash the zucchini, also cut into cubes and add to the potatoes and mushrooms in the cauldron.
6. Fill with broth or water and cook until tender.
7. Add greens, finely chopped garlic if desired. Cover the mushroom soup with a lid and let it brew.

Leave the finished soup for 20 minutes to brew, then serve. Bon Appetit!

How to make salted mushroom soup with brisket

A very unusual and delicious mushroom soup can be made with salted mushrooms and brisket. It tastes somewhat like a hodgepodge and will certainly appeal to supporters of savory dishes with a pronounced taste and smell.

• Recipe author: Lev
• Total cooking time: 70 minutes.
• Prep time: 20 minutes.
• Cooking time: 50 min.
• 6 servings

Ingredients for Salted Mushroom and Brisket Mushroom Soup:

• Salted mushrooms - 300 g;
• Smoked brisket - 150 g;
• Large onion - 1 piece;
• Potatoes - 3 - 4 pieces;
• Celery (or parsley) - 5 branches;
• Butter - 30 g;
• Tomato paste - 2 tbsp. l;
• Bay leaf - 1 pc;
• Sour cream - 7 tbsp. l;
• Ground black pepper, salt to taste.

Cooking mushroom soup with salted mushrooms and brisket:

1. Peel, dice potatoes, cook. After boiling, add the bay leaf.
2. Cut the onion into pieces, fry in butter.
3. Cut the brisket into cubes, add to the onion and fry for a couple of minutes.
4. When the potatoes are half cooked, add the brisket and onion, add the tomato paste.
5. Cut the mushrooms into slices and add to the pot with the potatoes and brisket.
6. Season with salt and pepper the mushroom soup to taste, boil until the potatoes are tender.
7. When serving, season the soup with sour cream and sprinkle with finely chopped celery or parsley.

The soup with salted mushrooms turns out to be rich, aromatic and tasty. It is a great alternative to classic soups and can be prepared in minutes. When serving, it is better to season the soup with sour cream, which will make its taste more delicate. You can also add a slice of lemon or olive. If the mushrooms are too sour, you can add a little sugar to the soup.

Classic porcini mushroom soup

The most delicious classic mushroom soup can be made from porcini mushrooms. The rich flavors of this soup will not leave you indifferent. This dish is also quite easy to prepare. This will require fresh porcini mushrooms and some free time.

• Recipe author: Lev
• Total cooking time: 70 minutes.
• Prep time: 20 minutes.
• Cooking time: 50 min.
• 4 servings

Ingredients for porcini mushroom soup:

• Porcini mushrooms - 200 g;
• Buckwheat - 100 g;
• Medium potatoes - 3 pcs;
• Large onion - 1 piece;
• Medium carrots - 1 pc;
• Ground pepper, salt - to taste;
• Butter - 30 g;
• Parsley dill.

Cooking porcini mushroom soup:

1. We wash the porcini mushrooms and cut into large enough pieces. Fill with water and cook for about 20 minutes.
2. Cut the potatoes into cubes, add to the mushrooms.
3. We sort out the buckwheat and add to the pan. Cook everything together for about 15 minutes.
4. Dice the onion and fry in butter.
5. When the onion is browned, add the grated carrots to it. Fry together and add to the soup.
6. Salt and pepper the soup to taste, add herbs and boil for a couple of minutes. Cover with a lid and let it brew a little.

Serve ready-made mushroom soup to the table. Optionally, you can fill the porcini mushroom soup with sour cream - it will be even tastier. Bon Appetit!

Step-by-step recipes for making nutritious mushroom soups from fresh mushrooms with cream, cream cheese, minced meat, option lean soup with beans and garlic dumplings

2017-12-21 Marina Danko

Grade
recipe

11502

Time
(min)

Servings
(people)

In 100 grams ready meal

1 gr.

2 gr.

Carbohydrates

2 gr.

25 kcal.

Option 1: Mushroom soup with fresh mushrooms and potatoes - a classic recipe

The taste of the soup largely depends on the type of mushroom. Undoubtedly, soup is tastier than porcini mushrooms. Boletus give a rich aroma to the broth, which does not need to be seasoned with seasonings and spices. The recipe for the classic mushroom soup with potatoes is versatile and simple. Using it, you can cook from any fresh mushrooms, and not only forest ones. Fresh mushrooms and oyster mushrooms, available all year round, will do.

Ingredients:

• fresh mushrooms - 400 gr.;
• two large potatoes;
• 30 gr. butter "Traditional" butter;
• half a small carrot;
• small onion;
• 5 gr. fresh dill or parsley.

Step-by-step recipe for fresh mushroom mushroom soup with potatoes

We clean the legs and caps of the mushrooms from dirt, rinse. Cut into slices, put in a saucepan, pouring two liters of water.

We put on an intense fire. While waiting for a boil, we systematically collect the foam. Then lower the temperature slightly and leave to cook, covering with a lid.

After peeling the potatoes, carefully wash the tubers. Cut into thin medium-sized cubes, dip the potatoes into the mushroom broth a quarter of an hour after boiling.

Chop the carrots on a medium grater, finely chop the onions, prepare the frying. To do this, put a slice of butter in a frying pan and melt it completely over low heat. First, lightly fry the onions in a frying pan, then add the carrots to the sautéer. Simmer vegetables, stirring regularly until golden brown.

We spread the frying in a saucepan to the almost finished potatoes and continue to cook, not letting it boil intensively, until it is completely softened. At the end, add the soup to your liking, season with young herbs. We set aside from the stove, then after another minute.

Option 2: A quick recipe for a delicious fresh mushroom mushroom soup with wine and cream

Soup with fresh mushrooms cooks quite quickly, but if you want to save a little more time, you can exclude potatoes. Cream and milk will make it tender, and wine will add spice. From this number of products, four servings of hearty low-calorie mushroom soup will come out.

Ingredients:

• young, unopened champignons - 200 gr.;
• half a glass of milk;
• 200 ml low-percentage cream;
• a third of a glass of finely chopped fresh dill;
• nutmeg;
• 200 ml of dry wine, made from white grapes;
• garlic;
• three onions;
• 150 ml of filtered drinking water;
• a quarter glass of butter;
• white croutons, unflavored.

How to Quickly Make Fresh Mushroom Soup

You will need a pan with a layered bottom. In the absence of such dishes, you can get by with a small pot. Enamelled and thin-walled aluminum pans will not work; frying in them will quickly burn.

Cut two garlic cloves and mushrooms into thin slices. Cut the onion into medium-sized slices or quarters of rings.

After warming up a little oil, first fry the onion and garlic on it. Stir often, trying not to brown the onion.

As soon as the onion slices acquire a pleasant golden hue, add the mushrooms. After adding salt, sprinkle with plenty of pepper, add a small pinch of nutmeg, mix.

A minute after the mushrooms, pour in the wine, wait for it to boil. Pouring hot water (150 ml), cover with a lid and continue cooking with a slight boil for a quarter of an hour.

Pour the cream mixed with milk into the soup in a thin stream and, bringing to a boil, remove from the stove. After adding dill, taste it, add salt if necessary.

We serve the mushroom soup hot, complementing the portions of the aromatic first course with croutons.

Option 3: Delicate mushroom soup with fresh mushrooms (puree soup)

Soups in the form of mashed potatoes seem to be created for lovers of mushroom aromas. It doesn't matter what mushrooms are used, the dish will turn out to be so rich in any case that it will be difficult to resist. Please note that the butter must be purely natural and high in fat.

Ingredients:

• fresh champignons - 700 gr.;
• a glass of 12 percent cream;
• a kilogram of potatoes;
• large onion head;
• one and a half liters of water;
• white and black pepper - a small pinch each;
• a third of a pack of "Farm" butter;
• sugar.

How to cook

We place a thick-walled saucepan on a low heat and immediately put the butter in it. After melting, add finely chopped onion. Pass the slices, stirring until they become transparent. Strong roasting is not required, only aroma is needed from onions.

We wash the mushrooms. After drying well, cut into medium-sized slices directly over the pan. Be sure to leave two small mushrooms, they will need to be cut into slices and temporarily set aside.

Simmer mushrooms and onions for up to five minutes, add small potato slices and pour boiling water over. Bringing to a boil, cook over moderate heat until the potatoes are tender.

In a frying pan, adding a little oil, fry the previously set aside mushroom plates until golden brown.

When the potatoes become soft, stirring, gradually add the cream to the soup. Add salt, add black and white peppers, add a pinch of sugar to enhance the taste. Bring to a boil and set aside immediately. Do not boil!

We interrupt the finished mushroom soup with a blender until smooth. Pour into bowls and supplement each portion with toasted mushroom plates.

Option 4: Mushroom soup with fresh mushrooms with minced meat - "Raketa"

Unusual name for the first course, but how accurately noted. The soup is prepared quickly, it is eaten with lightning speed. Any fresh mushrooms will do, you can also use frozen ones. It is advisable to take minced meat at home, according to the recipe, mixed meat is required, but thick minced chicken is also suitable.

Ingredients:

• mixed homemade minced meat- 400 gr.;
• 150 grams of fresh mushrooms;
• onion head;
• three small potatoes;
• 100 g cream cheese;
• fresh parsley, dill;
• 50 grams of "Peasant" butter;
• garlic;
• spice mix " Provencal herbs" - taste;
• a small pinch of ground coriander;
• two small bay leaves.

Step by step recipe

Having cleared of dirt and thoroughly rinsing, we cut the mushrooms arbitrarily: into large slices, small slices or noodles. Finely chop the onion.

Put a frying pan on one of the burners and dip the butter into it. At the same time, we place a three-liter, incomplete pot of water on an intense fire.

Put the onion in a frying pan to the melted butter. Frying until transparent, add chopped meat and mushrooms. Season with spices and add lightly. Stirring occasionally and kneading the pieces of meat well, cook until the minced meat is half cooked.

Put the frying pan into boiling water, lower the heat.

Peeled and cut potatoes in half, rinse with water and rub on a coarse grater. This should be done when roasting is ready, if you grate earlier, the potatoes may darken.

Put in a saucepan cream cheese and start stirring. As soon as the cheese is completely dispersed, add the grated potatoes. We cook over low heat, watching the softening of the potatoes, for about a quarter of an hour.

A minute before cooking, put bay leaves in the soup, add finely chopped greens. Having removed from the stove, we stand at closed lid Ten minutes.

The soup is served hot. Before pouring into a plate, squeeze a small clove of garlic into it through a press. Finely chopped parsley is served in a separate bowl.

Option 5: Lean mushroom soup with fresh mushrooms with beans and garlic dumplings

Complex name, many products, but in fact the recipe is extremely simple. In any case, the resulting soup will be well worth the time spent on it. The quality of potatoes and beans is just as important as the flavor of the mushrooms. Use only soft "sugar" beans in a white sauce, tomato, although it looks appetizing, is not suitable for this soup.

Ingredients:

• fresh mushrooms - 120 gr.;
• small sweet carrot;
• a quarter of a kilogram of potatoes;
• small onion;
• garlic;
• two tablespoons of soy concentrate and the same amount of refined oil;
• 1.2 liters of water;
• a third of a half-liter can of canned beans.
• For dumplings
• a small clove of garlic;
• 30 ml of water;
• wheat flour - 60 gr.;
• a spoonful of refined oil.

How to cook

We examine the vegetables, remove the spoiled ones, peel them off and remove the dirt from the mushrooms. We rinse everything well under running water, and then dry it.

Cut the mushrooms into small slices or slices and put them in a bowl, temporarily set aside. Cut potato tubers into thin cubes, fill with cold water.

Chop the onion finely, cut the carrot into small cubes directly to it, transfer it to the pan with butter. Stir regularly and fry quickly.

Add to vegetables soy sauce... Add a spoonful of chopped garlic, spread the mushrooms. Covering with a loose lid, simmer for up to five minutes.

Cooking dumplings. Pouring water into a small bowl, dissolve a small pinch of salt in it. After adding oil, crush the garlic there, mix well. Gradually stirring in flour, prepare a soft, slightly sticky dough, immediately roll it into a rope about thirty centimeters long and cut into small pieces.

Put the contents of the pan into boiling water. Add the potatoes and boil until soft after re-boiling. Put the beans in a saucepan, bring the soup to readiness - slowly simmer for another ten minutes.

Dip the garlic dumplings into the mushroom soup, boil with the lid closed for five minutes. After removing the salt test, remove the pan from the stove, let it brew for about a quarter of an hour.

Hello, dear hostesses, mushroom pickers and simply delicious food lovers. Now the first mushrooms are beginning to hide in the forest, so I would like to talk about them. If you are lucky enough to collect forest mushrooms or you bought champignons, then this article is for you.

Of these, you can either. But it will be especially tasty to cook a fragrant soup from them.

Everyone in our family loves mushroom soup. For children, I cook soup with champignons, and adults love to eat it with forest mushrooms. There are actually a lot of cooking options for this simple, at first glance, dish. Noodle soup, puree soup and plain classic version with potatoes - all this can be prepared easily and easily.

Today I have selected 4 different tastes and methods of making soup with mushrooms. I hope they will become a worthy page in your cookbook too. So here we go!

Menu:

1. Mushroom soup with fresh forest mushrooms according to the classic recipe

From freshly picked mushrooms, you can cook a delicious soup. Be sure to select them before cooking. Wormy and rotten specimens need to be thrown out without hesitation. Rinse the rest thoroughly, if necessary, peel and cut into pieces. You will learn more in the recipe.

Ingredients:

• 15-20 pieces of medium forest mushrooms;
• 5 medium potatoes;
• 3 liters of water;
• 1 onion;
• 1 carrot;
• salt to your taste;
• some parsley root for flavor;
• 3 peppercorns;
• 2 lavrushkas.

Step by step description of the recipe:

1.After selecting and washing the mushrooms, they need to be cut. For classic recipe I do it big. It turns out to be a real village soup.

2. Transfer to a saucepan and cover with water. Put on fire. Before boiling, foam will begin to actively stand out. It must be removed. After the broth boils, you need to boil for another 15 minutes. If the liquid has become too black and foamy, then the procedure can be repeated. Pour the contents of the pan into a colander and rinse the mushrooms.

3. Fill them with water again and place them on the stove. In the meantime, you will be waiting for a boil, prepare the vegetables.

4. Cut carrots with a knife or grate. Finely chop the onion. After boiling, add them to the soup.

5. Cut the potatoes into medium cubes or strips. It is not worth doing it too small, otherwise it can be quickly digested. Add to broth. At this stage, you can add salt, peppercorns and chopped parsley.

6. Cook for 10 minutes, then put the lavrushka. Remove from heat and cover. Let it brew for another 10 minutes and you can start the long-awaited tasting. The aroma should be excellent!

Serve with herbs, sour cream or mayonnaise. Some people season the soup with milk.

Bon Appetit!

2. Delicate mushroom cream soup

We will prepare a fragrant, rich and very tasty soup according to this recipe. Having tried to cook it once, you will probably want to do it over and over again. This is exactly how it worked out for me. Relatives often ask me to cook such a dish for them that I happily perform. You can cook it from any mushrooms that are at hand (forest or champignons).

Ingredients:

• A pound of mushrooms (you can use any, fresh or frozen);
• 1 medium carrot;
• 1 onion;
• salt tastes;
• 4 medium potatoes;
• litere of water;
• a tablespoon of mushroom broth seasoning;
• 4 processed cheese;
• a glass of cream;
• a little butter and vegetable oil;
• crackers and parsley for serving.

Step by step description of the recipe:

1. Finely chop the onion and fry in butter and vegetable oils. In the meantime, you need to start with the following products.

2. Chop or grate carrots. Do as you like, because in the end we will still kill the mass with a blender. Add it to the fry with the onion.

3. In another brazier, fry the mushrooms, cut into medium cubes. First, they will extract the necessary liquid and stew in it. And then, when it evaporates, you need to add oils and fry them for another 5-10 minutes.

4. Cut the potatoes into medium cubes and boil in water until tender. Here you need to add salt and seasoning for the broth.

To prevent the cream from curdling, when it enters the hot broth, it must be preheated.

5. We will warm them up by adding them to the finished frying. As soon as they start to boil, remove from heat.

6. When all the products are prepared - mushrooms, onions with carrots and potatoes - they need to be combined in the saucepan where the broth with potatoes was cooked. Add cheese curds. Put the blender in there and beat at minimum power until smooth. Using higher power runs the risk of scalding and staining the kitchen.

7. Now the puree soup needs to be brought to a boil again and can be served with croutons and herbs!

Bon Appetit!

3. Mushroom champignon soup with homemade noodles

This soup with the addition of vermicelli is very satisfying and tasty. At the same time, it is also light and perfect for those who follow the figure, but love to eat deliciously. In the same recipe, I will show you how easy it is to make noodles at home with the minimum amount of ingredients. From it we will cook this dish.

Ingredients:

• 10 mushrooms;
• 2 onions;
• a bunch of dill;
• a clove of garlic;
• 1 carrot;
• lavrushka;
• salt to your taste;
• some ground pepper;
• vegetable oil.
• 1 egg;
• 100 grams of flour.

Step by step description of the recipe:

1.In sifted flour, break an egg, add a little vegetable oil (about 1 tablespoon) and a little salt. Knead a firm dough. Leave for half an hour, covered with a plastic bag and knead again.

2. Roll out a thin layer from the received quantity. Sprinkle with flour and fold it in half. Roll. Add flour again and fold in four. Roll out again.

3. Thin dough roll into a loose roll, and then cut it into thin strips.

4. Spread out on a tray in an even layer and dry in an open and well-ventilated place until completely dry. The ready-made noodles can be stored in the same way as the store noodles - in a bag.

5. So, when the noodles dry well, you can start cooking our soup. First of all, you need to make a frying of onions, garlic and carrots. Crumble them in the usual way and fry in oil until golden brown.

6. Cut the mushrooms into medium pieces and place in a hot skillet. Soon they will release the juice. Once it has evaporated, add a little oil and fry them for 5 minutes.

7. Bring the water to the soup to a boil, salt, season and put the lavrushka. Add the fried mushrooms there and boil for 5 minutes.

8. Add frying. Then add the noodles and cook for 2 minutes. The soup is now ready.

9. Cover with a lid and let it brew for at least 5-10 minutes so that the vermicelli "reaches".

Here, if desired, you can add potatoes, for greater satiety.

4. Creamy mushroom soup with chicken and mushrooms

It is very simple to prepare this soup, but it is very pleasant to eat. Chicken, mushrooms and cheese are a great combination in any dish. And in this soup they are twice tastier and more aromatic. Try it!

Ingredients:

• 1 chicken leg;
• 1 onion;
• 5 potatoes;
• 2 stalks of celery;
• 5 pieces of champignons;
• 4 triangles of processed cheese;
• greens;
• salt and spices of your choice.

Step by step description of the recipe:

1.First of all, you need to boil the chicken in salted broth. Then the leg must be removed, cooled, cut and chopped.

2. Chop onions, mushrooms, potatoes and celery in any convenient way. The neatness of the pieces is not important, because then all this will be converted into puree. The greens also need to be chopped.

3. Potatoes and celery are sent to the broth. They need to be boiled until tender.

4. Saute the onion until golden brown. Fry the mushrooms until tender with the addition of salt.

5. Grind potatoes and celery in a blender, add cheese, onions and beat again. Pour the puree into the chicken broth and simmer for 3 minutes. Serve the soup with pieces of mushrooms, chicken and herbs. Bon Appetit!

5. Video recipe for making mushroom soup with sour cream

In this video, you will learn for yourself not only a recipe for making a delicious mushroom soup, but also a few tricks on how to do it right. This recipe turns out aromatic dish with a very spicy and delicate taste.

Making mushroom soup is very simple, whichever recipe you choose. An important component to any dish is your creativity and love for what you do. Without him, even the most exquisite dish it will turn out insipid.

Therefore, stock up on inspiration and create goodies for your loved ones!

Good luck to you! Until next time!

In many European countries, they have long known how to cook mushroom soup from different mushrooms... This first dish is loved and revered not only for its excellent taste, but also for its benefits, because mushrooms are rich in proteins, carbohydrates, minerals and vitamins. Soup of honey agarics, champignons, prepared in various variations, will help not only to get enough, but also to enrich the body, improve metabolic processes and even get rid of cellulite.

Most often, mushroom dishes are prepared from fresh forest plants, which are available at any time of the year in supermarket departments. In addition, during cooking, vegetables, seasoning, fresh herbs, butter, sour cream or tomato sauce, etc. are used. Since fleshy mushrooms are the main ingredient in the soup, you need to choose them carefully, giving preference to beautiful plants with even hats and legs. You can use champignons, porcini mushrooms, chanterelles, etc. On average, it takes about 60 minutes to prepare such a dish, the calorie content will depend on the choice and use of additional components.

Champignon recipe

There is nothing easier than making a delicious champignon soup.

To prepare the food, you should take:

• small champignon mushrooms - 450 g;
• potato tubers - 550 g;
• onion - a couple of pieces;
• carrot;
• olive oil;
• sprigs of parsley, lavrushka;
• salt pepper.

For cooking, you can use meat, vegetable broth or plain water. First, vegetable frying is done in a saucepan - onions and grated carrots are alternately fried in oil.

The champignons are cut into small slices and boiled in water. The potatoes are peeled and cut into cubes. After the broth has boiled, it is added to the main product and cooked until the tubers are soft. A few minutes before the end, spices and vegetable frying are added to the soup. After that, the dish is infused. Served with parsley leaves, green onions and your favorite sauce.

From porcini mushrooms

Rich and tasty porcini mushroom soup is obtained, which is prepared on the basis of:

• potatoes - a couple of tubers;
• porcini mushrooms - 350 g;
• ghee - 25 g;
• carrots - half of the root crop;
• onions - 1 small;
• green sprigs of parsley;
• salt, cumin.

An excellent rich broth is obtained from porcini mushrooms, and the vegetables themselves - whole or beautifully cut, become a real decoration of the meal. Cooking begins with cutting and boiling the main product. After 12 minutes of cooking, add diced potatoes to them. In order for the soup to turn out more dense, boil the potatoes whole, mash and add to the finished brew.

From onions and orange root vegetables, fry in oil is prepared, which is added at the end of cooking along with spices. Submit from sour cream sauce and greens.

Method of cooking from fresh mushrooms

Prepare food from:

• fresh mushrooms - 650 g;
• potatoes - 2-4 tubers;
• carrots, onions;
• greenery;
• vegetable fat;
• table salt.

Put the previously peeled mushrooms in a saucepan, add water and boil. The finished product will sink to the bottom. Strain the resulting broth, boil the potatoes in it. Fry onions with carrots, add mushrooms. When honey mushrooms acquire a beautiful golden color, you can send the fry to the broth, season with spices and serve.

Creamy mushroom soup

To prepare this tasty Swedish treat, take:

• mushrooms - 480 g;
• filtered water - 700 ml;
• some soy sauce - 50 ml;
• cream - 50 ml;
• fat for frying;
• spices, salt, green dill sprigs.

Chop the mushrooms with onions and sauté in a skillet over fat. Separately, water is boiled in a container, followed by cream and soy sauce. After the liquid boils, the main component is added and cooked for about 25 minutes. At the end, spices are introduced, the products are chopped using a submersible blender. If there are some mushrooms left, you can chop them, fry them and add them to the finished puree soup.

Chicken soup with fresh mushrooms

A dish is being prepared based on:

• chicken leg - 1 pc.;
• fresh champignons - 200 g;
• onions, carrots (it is good to choose a medium-sized orange root vegetable);
• potatoes - 4 tubers;
• water - 2.3 l;
• herbs, spices, salt;
• vegetable fat.

Boil the ham, strain the broth, and cut the cooled meat into small pieces. Boil chopped potatoes in broth with your favorite cereal (optional).

Cut the peeled vegetables and fry in hot oil. Cut the mushrooms and boil with potatoes until tender. At the end, add fried vegetables, spices, meat to the broth. It is better to chop the greens at the end so that it does not lose color.

Cream cheese recipe

Interesting in taste, very tender oyster mushroom soup with melted cheese is obtained.

It is being prepared on the basis of:

• oyster mushroom - 250 g;
• potato tubers - 3 pcs.;
• sunflower fat;
• rock salt, fresh dill, favorite spices;
• clean liquid - 1.8 liters;
• onions, carrots;
• processed cheese "Creamy" - 1 pack.

The main component is mushrooms, prepare, boil, slightly salting the liquid. When done, add the potato cubes and boil until tender. Fry the onion with an orange root vegetable, add to the rest of the products at the very end, along with grated processed cheese. You can improve the taste with salt and spices, season with herbs.

How to make frozen mushroom mushroom soup?

Frozen mushrooms in the soup taste no different from the fresh ingredient. Having prepared different mushrooms for the season, you can all year round pamper your family with delicious dishes, making adjustments to the sometimes monotonous menu.

Mushroom soup with frozen mushrooms with barley

You can easily prepare mushroom soup from frozen mushrooms and pearl barley in your home kitchen.

For cooking, take:

• pearl barley - 100 g;
• forest mushrooms - 180 g;
• carrots with onions;
• raw potatoes - a couple of large tubers;
• vegetable oil;
• salt, herbs.

Peel the groats, pour boiling water over, leaving for 45 minutes. Then rinse it and boil it for 50 minutes in two liters of water. Peel the tubers, chop and add to the boiled barley. Fry onions with root vegetables and mushrooms, add to the rest of the products. At the end, season with salt, pepper, boil and serve, adding parsley leaves.

Lean cooking option with beans

During the fast, dishes made from mushrooms and legumes will become indispensable on a modest table. They will help the body get a full range of nutrients and will not let the immune system weaken.

A dish is being prepared based on:

• raw beans - 180 g;
• frozen mushrooms - 1 tbsp.;
• carrots and onions;
• tomato paste - 1 tablespoon with a slide;
• potatoes - 4 pcs.;
• pepper, herbs;
• granulated sugar, salt;
• vegetable fat (for frying).

White or red beans are pre-soaked for 10-12 hours, then washed and boiled until tender. During the cooking process, the water needs to be changed once. All spices can be added to the boiling liquid, except for salt.

Put the frozen mushrooms in a deep container so that they thaw, then fry together with chopped onions and carrots in oil. Pasta is introduced into the frying, everything is mixed and stewed for several minutes.

Peel the potatoes, chop and throw to the beans along with the frying, salt. Cook until the potatoes are ready, insist, serve with herbs.

How to cook porcini mushroom soup with noodles?

Frozen porcini mushrooms are even tastier than fresh ones, so they are often added to the first and second courses. It's easier than ever to make a soup with noodles that will appeal to absolutely everyone in the household.

A meal is being prepared based on:

• frozen porcini mushrooms - 80 g;
• potatoes - 200 g;
• carrots - 70 g;
• onions - 50 g;
• vegetable fat;
• pasta;
• salt, spices.

Immerse the defrosted mushrooms in boiling water and boil for 8 minutes. Add chopped potato tubers, cook for about 15 minutes. Separately fry the onions, carrots, pour into the brew along with the spices. 5 minutes until ready, put the vermicelli and bay leaf. Serve with herbs and sour cream sauce.

Cooking in a multicooker

A dish is being prepared based on:

• frozen mushrooms (assorted) - 350 g;
• onions;
• carrots;
• potatoes - 7 small pieces;
• water - 1.6 l;
• vegetable oil - 25 ml;
• spices, herbs.

Peel and chop all vegetables. Fry the onion in oil in the "Fry" mode until transparent, put the defrosted mushrooms and cook until the excess moisture is gone.

Then send the chopped carrots with potatoes, pour clean water or broth, add spices. Cook in the "Soup" mode for 70 minutes, chop the herbs and serve.

Cream Soup Recipe

Cooking delicious cream soup from:

• frozen mushrooms - 480 g;
• carrots, white onions;
• garlic teeth - a couple of pieces;
• spinach - 80 g;
• cream - 0.5 l;
• cow oil - 40 g;
• salt, black pepper.

Defrost the mushrooms and fry in oil until golden brown. Peel the onion and garlic and cut into small pieces, grate the carrots. Fry vegetables until soft, add chopped spinach and spices. Grind the fried mushrooms in a blender, add cream. Serve with croutons.

How to make dried mushroom mushroom soup?

Dried mushrooms have a richer flavor than fresh ones. This secret is familiar to all culinary specialists, therefore, it is often on the basis of dried mushrooms that various dishes are prepared for restaurant or home serving.

Dried mushroom soup - a simple recipe

Quickly prepare a delicious dish from:

• raw potatoes - 150 g;
• dried white mushrooms - no more than 20 g;
• juicy onions - 45 g;
• carrots - 70 g;
• lavrushka, pepper, rock salt.

In advance dried billets pour over with clean liquid, leaving for 80 minutes, squeeze and cut into pieces. Boil, add vegetable slices. Cook until tender, add some spices, season with salt.

If used Forest mushrooms, the broth may turn out dark. To avoid this, it is necessary to drain the liquid after cooking and cook them with the rest of the products in another clean liquid.

How to cook in a multicooker

To prepare food, you need to stock up on:

• dried forest gifts - 60 g;
• onions, carrots;
• potatoes - 4 tubers;
• butter;
• salt, herbs;
• sour cream;
• clean liquid - 1.4 liters.

If the mushrooms are purchased, rinse them first and soak them in water for 60 minutes. Peel the onion with potatoes and carrots, cut into small cubes. In butter, fry the onions one by one in the “Frying” mode, carrots, then add all the other ingredients, add liquid and spices. Cook in Soup mode for 65 minutes. Serve with sour cream and herbs.

A dish is being prepared based on:

• dried mushrooms - 30-40 g;
• pearl barley - 5 tablespoons;
• potatoes - 3 tubers;
• carrots, onions;
• water - 1.6 l;
• vegetable oil;
• spices.

Both main products are - pearl barley and the mushrooms are soaked for about 55 minutes. After that, the mushrooms are chopped and boiled together with barley for 25 minutes. They are followed by diced potatoes and onions with carrots fried in vegetable fat. Season with salt and pepper and serve.

With buckwheat

To prepare an appetizing buckwheat soup with mushrooms, you will need:

• dried blanks - 90 g;
• buckwheat - 110 g;
• potato tubers;
• onions, carrots;
• salt, pepper, lavrushka;

A dish is being prepared from:

• dry white mushrooms - 50 g;
• potatoes - 350 g;
• vegetable oil;
• water;
• flour - 20 g;
• salt.

Soak porcini mushrooms for a couple of hours, rinse and boil, removing the foam during cooking. Add potatoes cut into small cubes and cook until tender.

Remove several mushrooms from the broth, chop, fry in oil. Remove the mushrooms, add flour to the butter, stir and pour the resulting thickener into the broth, after puréing the products. Season with salt, add spices.

To enhance the mushroom aroma, grind several dried ingredients and add to the finished soup.

French Creamy Dried Mushroom Soup

To prepare food, you should stock up on:

• olive and butter - 3 tablespoons each;
• dried mushrooms - 150 g;
• onions, garlic;
• salt;
• tarragon - on the tip of a teaspoon;
• chicken or any other meat broth - 900 ml;
• heavy cream - 130 ml;
• freshly ground black pepper.

Soak the mushrooms, then fry in two types of oil. Set aside some of the main product, add onion and garlic to the rest and fry. Pour in the required amount of broth, salt, add tarragon. Simmer under a lid over medium heat for 8 minutes, grind with a blender, pepper, pour in the sauce and add the set mushrooms.

Special admirers of mushrooms will never miss the opportunity to feast on rich, but at the same time unusually light mushroom soup... You can cook it from fresh, frozen and dry mushrooms. The main thing is not to overdo it with spices and not drown out the wonderful mushroom aroma.

Mushroom soup - how to make mushroom soup + video

The very first recipe will reveal all the secrets classic soup from mushrooms. For density, you can add some kind of cereal, for example, buckwheat. The recipe is so simple that even a man can handle it. And this is confirmed by the video at the end.

• 600 g of forest mushrooms;
• 1 onion;
• 1 carrot;
• 4 tablespoons raw buckwheat;
• vegetable oil for sautéing;
• salt, herbs.

Preparation:

1. Wash the mushrooms thoroughly to remove sand and debris. Place in a saucepan of a suitable size and cover with cold water.
2. After boiling, reduce the gas, add a little salt and cook for at least 40 minutes.
3. Rinse the buckwheat in cold water and send it to the pan together with the grated carrot.
4. Remove the top layer from the onion, cut into quarters into rings and save in a small portion of oil until golden brown.
5. Place the stir-fry and butter in the simmering soup. Cook until buckwheat is done.
6. Add salt at the end, if necessary, turn off the heat and serve after 10-15 minutes.

Mushroom soup in a slow cooker - a step by step recipe with a photo

The multicooker is real magic pot, in which an incredibly rich and tasty mushroom soup is obtained. It will take a little longer to cook, but it's worth it.

• 500 g pork ribs;
• 500 g of fresh mushrooms (champignons can be used);
• 1 large potato;
• 1 large tomato
• middle head of a bow;
• small carrot;
• salt;
• vegetable oil;
• greens optional.

Preparation:

1. Pour some oil into the bottom of the multicooker bowl.

2. Cut the mushrooms into quarters, carrots and onions into small cubes.

3. Place prepared vegetables in heated oil. Put them to languish in the desired mode.

4. After 40 minutes add finely chopped herbs and diced tomato. Stir and simmer for another 20 minutes.

5. Transfer the mushroom mixture to an empty plate. Pour water into the bowl and put the ribs. Boil the broth for 1 hour.

6. Slice the potatoes as usual.

7. As soon as the broth cooking program is over, place the potatoes and mushroom mixture in the bowl.

8. Season the soup with salt and cook for another 40 minutes.

Mushroom champignon soup recipe

Previously, fresh mushroom soup was only cooked in season. Today, using champignons, you can cook a fragrant and healthy hot dish at any time.

• 500 g of champignons;
• 3 potatoes;
• one carrot and one onion;
• frying oil;
• salt pepper.

Preparation:

1. Pour about 1.5 L of water into a saucepan. As soon as it boils, toss in the mushrooms, cut into medium slices. Add some salt and spices immediately and cook for 10 minutes at low boil.
2. Peel the potatoes, cut as usual and add to the mushroom broth. Cook for another 15 minutes.
3. Chop the onion and carrot at random and fry in a small portion of oil until soft. Place the stir-fry in the soup.
4. After 10 minutes, remove the pan from the stove, wrap it with a towel and let the mushroom soup steep for at least an hour.

The video recipe will tell you in detail how to cook oyster mushroom soup with tomatoes.

Porcini mushroom soup - a delicious recipe

The porcini mushroom is rightfully considered the king among other species of its family. It is not surprising that porcini mushroom soup turns a banal lunch into a real holiday.

• 250 g of porcini mushrooms;
• 3 potato tubers;
• 1 onion;
• the same amount of carrots;
• 1 tbsp flour;
• 200 ml cream (optional);
• 1 tbsp oils;
• 1 clove of garlic;
• salt;
• bay leaf, black ground pepper, a couple of allspice peas.

Preparation:

1. Rinse the mushrooms as best as possible, cut them into large pieces. Place in a saucepan with cold water and bring to a boil. Remove the foam that appears, add a little salt and cook with light bubbling for at least 40 minutes.
2. Cut the potatoes into about the same slices as the mushrooms. Toss it in a saucepan along with lavrushka and allspice.
3. Fry randomly chopped onions and carrots in any oil you like. Once the vegetables are golden and tender, transfer them along with the fat to the soup.
4. Quickly fry a spoonful of flour without oil in a pan until caramelized. Wait until it cools down, transfer to a cup and dilute with a couple of spoons cold water to homogeneity.
5. In a thin stream, without stopping stirring, pour in the flour mixture first, and then warm cream.
6. Season with salt and pepper to taste, add the garlic clove passed through a crusher. Turn off the soup after a minute.

Delicious mushroom soup with chanterelles

Chanterelles are perhaps the first forest mushrooms that appear on our table. It is not surprising that the soup with them seems even tastier and more aromatic.

• 3.5 l of water;
• 300 g fresh chanterelles;
• 2 potatoes;
• 1 carrot;
• 1 small onion head;
• salt, oil for frying.

Preparation:

1. Wash the chanterelles thoroughly, remove fine debris and sand. Transfer them to a saucepan and pour in an arbitrary amount of boiling water.
2. Leave for 7-10 minutes, drain the liquid and rinse again in cold water.
3. Boil 3.5 liters of water and dip the prepared mushrooms in it. As soon as it boils again, remove the foam that appears, and reduce the heat. Cook for about 1 hour.
4. Then load the randomly sliced ​​potatoes.
5. Rub the carrots coarsely, chop the onions. Fry in vegetable oil, bringing the vegetables to a soft and light golden hue.
6. Place the stir-fry in a simmering soup and cook for another 20-25 minutes.
7. Finally, add salt to your taste.

How to Make Dried Mushroom Soup

The beauty of dried mushrooms is that it only takes one large handful to make the soup. And the taste and richness will be the same as with fresh ones.

• 50 g dry mushrooms;
• 1.5 l of water;
• 4 medium potatoes;
• 1 small carrot;
• 1 onion torch;
• 2 bay leaves;
• 2 tbsp flour;
• a piece of butter for frying;
• salt.

Preparation:

1. Rinse dry mushrooms from possible dust and fill with a glass of boiling water. Leave to swell for half an hour.
2. Peel carrots and onions, chop finely and fry in butter until caramelized. Add flour at the end, stir quickly and turn off the heat after 1-2 minutes.
3. Pour the water in which the mushrooms were soaked into a saucepan with boiling water. Cut the mushrooms themselves into small pieces and send them there.
4. After 20 minutes of continuous boiling over low heat, place the potatoes, cut into small cubes.
5. After another 10-15 minutes add frying, salt and bay leaves.
6. Cook for another 10-15 minutes until the potatoes are tender. After turning off the heat, let the mushroom soup steep for at least 15 minutes.

Mushroom cream soup or puree soup

An unusually delicate and smooth consistency of creamy mushroom soup combined with its wonderful aroma conquers from the first spoon. Such a dish will worthily decorate a gala dinner.

• 500 ml of vegetable or mushroom broth;
• 400 g champignons;
• a small piece of celery root;
• 1 medium carrot;
• 2 medium onion heads;
• 2-3 garlic cloves;
• 250 ml dry wine (white);
• ¾ very fat (at least 35%) cream;
• a pinch of thyme;
• salt, ground black pepper;
• olive oil;
• some hard cheese for serving.

Preparation:

1. Cut the onions into medium half rings. Pour the olive oil into a deep frying pan, as soon as it warms up, put the onion. Fry on low heat with occasional stirring for at least 25-30 minutes.
2. At this time, wash and peel the mushrooms, set aside one of the most beautiful (for decoration), cut the rest into several parts. Cut the carrots and celery root into circles, chop the garlic arbitrarily.
3. Pour some oil into a thick-walled saucepan and fry the celery and carrots in it until soft (about 10 minutes). Add garlic and mushrooms, stir-fry for another 5 minutes.
4. Put a pinch of thyme in a saucepan and pour in the wine. After boiling, simmer the vegetables for 5 minutes without covering.
5. Later add the caramelized onions, salt, pepper and broth. As soon as the soup boils, cook it for another 7-10 minutes over medium heat until the liquid boils about half.
6. Punch the soup with an immersion blender until smooth, reduce heat to low. Pour in the cream, stir and heat for a minute, not allowing the mass to boil.
7. For serving: cut the deferred fungus into thin slices, cheese into oblong flat slices. Pour a portion of mushroom puree soup into a plate, put a slice of cheese and a plate of mushroom on top.

Mushroom soup made from frozen mushrooms

If during the mushroom season you managed to freeze many different mushrooms, then cook from them delicious soups it is possible all year round. They can be eaten during fasting and even during a diet.

• 3.5 l of water;
• 400 g frozen mushrooms;
• 2 medium onions and 2 carrots;
• 1 tbsp raw semolina;
• 4 medium potatoes;
• 50 g butter;
• salt;
• greens and sour cream for serving.

Preparation:

1. Remove the mushrooms from the freezer about 20-40 minutes before cooking.
2. Pour cold water into a saucepan, add the slightly thawed mushrooms and bring to a boil over medium heat. As soon as it boils, reduce heat and cook for 20 minutes.
3. Peel the potatoes, chop them arbitrarily and send them to the pan to the fungi.
4. Cut the onion finely, grate the carrots. Fry until golden brown in butter preheated in a pan.
5. Transfer the frying to a boiling soup, add salt and other seasonings to your taste.
6. Wait until the potatoes are completely cooked, and pour in a thin stream raw semolina, remembering to stir vigorously so that no lumps appear.
7. Boil for another 2-3 minutes and turn off the gas. Serve after another 10-15 minutes with herbs and sour cream.

It is believed that the mushroom soup with cheese was invented by the French. Today, this popular hot dish can be prepared by any housewife, if she follows a simple step by step recipe... Important: this soup cannot be prepared for future use, therefore, take products strictly for a certain number of servings.

• 400 g of good hard cheese;
• 300 g of mushrooms;
• 1.5 l of water;
• 2-3 potatoes (without it);
• 2 tbsp butter;
• 2 large onions;
• ½ tbsp. dry white wine;
• 4 tablespoons olive oil;
• 3 tbsp flour;
• salt, white pepper; nutmeg;
• ½ tbsp. cream;
• a few sprigs of fresh celery.

Preparation:

1. Cut the potatoes and mushrooms into approximately equal cubes, one onion into thin strips.
2. Heat about 2 tablespoons in a saucepan. olive oil and sauté the vegetables for a couple of minutes over high heat.
3. Pour in the wine and simmer for a couple of minutes to evaporate the alcohol. Pour in the right amount hot water, after boiling, remove the foam, reduce the gas and cook for about 20-25 minutes.
4. Add finely chopped celery leaves and chop the hot soup with a hand blender.
5. Season with mushroom puree soup to taste, add mild white pepper, nutmeg and finely grated cheese.
6. Bring the mixture over low heat to a light boil, pour in the cream and add butter. Turn off the heat and leave for a while.
7. Until then, slice the second head of onion into thick rings, gently coat them in flour and fry on both sides with the leftover olive oil. Submit fried rings onions with cheese-mushroom soup-puree.

Soup with mushrooms and melted cheese

The usual processed cheese completely replaces the expensive hard cheese... The dish turns out to be more democratic in cost, but no less tasty and rich.

• 500 g fresh champignons;
• 3-4 potatoes;
• 1 onion;
• 2 melted good quality cheese;
• 50 g medium fat cream;
• 40 g butter;
• salt, nutmeg, white pepper to taste.

Preparation:

1. Pour about 1.5 L of water into a small saucepan. Bring to a boil and lower the diced potatoes.
2. While the potatoes are boiling, cut the mushrooms into thin slices. Heat the oil in a skillet and fry the mushrooms for 3-5 minutes, stirring.
3. Add the onion, cut into quarter rings, to the pan to the mushrooms. Sprinkle with pepper and nutmeg and cook for another 3-5 minutes.
4. Slice it up quickly processed cheese small cubes so that it melts faster and send them to the skillet. Add some stock from a saucepan.
5. Put out the mass for a couple of minutes. Once the cheese is completely melted, pour the cheese and mushroom mass into a saucepan.
6. Salt to your liking, pour in warm cream, let it simmer and turn off the heat.
7. Serve after 5-10 minutes.
8. Do you want to make a rich mushroom soup with cheese curds on chicken broth? See detailed video instruction.

Mushroom soup with cream - a very delicate recipe

A very delicate creamy mushroom soup with cream is served in many restaurants as an exquisite delicacy. But using the following recipe, it will not be difficult to prepare it at home.

• 300 g champignons;
• 1 small onion;
• 1-3 potatoes;
• 150 ml heavy cream;
• 30 g butter;
• salt, herbs.

Preparation:

1. Bring about 1.5 L of water to a boil. Add peeled and diced potatoes. (With the help of potatoes, you can adjust the thickness of the soup: for a liquid one, 1 tuber is enough, for a thicker puree - take 2-3 pieces.)
2. Wash the champignons, peel and cut into slices. Fry them until golden brown in half a serving of butter.
3. Transfer the fried mushrooms to an empty plate, and in the pan, add the remaining oil, and save the onion, cut into half rings.
4. As soon as the potatoes are tender, put the mushrooms and onions into the soup and cook with low simmering for no more than 5 minutes.
5. Salt, pour in fatty ones strictly room temperature cream, bring to a boil. Toss in the finely chopped greens and turn off the heat.
6. Let stand 3-5 minutes and beat the soup with a blender until creamy.

Mushroom soup with barley

Pearl barley is very useful for the body, and especially for the brain. It has been proven that it is pearl barley that sharpens thinking and increases intelligence. Don't miss the opportunity and make a mushroom soup with barley.

• 0.5 tbsp. raw barley;
• 300 g of mushrooms;
• 5-6 medium potatoes;
• 1 onion;
• vegetable oil;
• lavrushka;
• salt;
• a few peas of allspice.

Preparation:

1. First, wash the barley well and fill it with cold or hot water. Leave it on for about half an hour.
2. At this time, cut the mushrooms into medium pieces and put them in a saucepan with boiling water (2.5-3 liters). Boil them on low gas for 15-20 minutes.
3. Get out boiled mushrooms with a slotted spoon. Strain off all the liquid from the barley and put it in the boiling mushroom broth. Cook for about 30-40 minutes.
4. Now send the peeled and diced potatoes to the soup.
5. Finely chop the onion and quickly fry it until golden brown in a small portion of vegetable oil.
6. Add the broth mushrooms and cook together on low gas for another 5-7 minutes.
7. Transfer the mushroom stir-fry to the soup, salt and season to taste. If the pearl barley is not soft enough, then cook until it is fully cooked; otherwise, 3-5 minutes is enough with quiet bubbling.
8. Remove from heat and let the soup stand for at least 15 minutes.

Mushroom soup prepared according to the following recipe turns out to be even tastier and richer. Chicken meat adds special satiety to it.

• 300-400 g chicken fillet;
• 300 g of mushrooms;
• 150 g of thin vermicelli;
• one medium onion and one carrot;
• 2-3 garlic cloves;
• butter and vegetable oil;
• salt, dill.

Preparation:

1. Use fresh or frozen mushrooms. (You can also use dry ones in an amount of about 50 g, but they must be soaked in advance.) Dip them in cold water, bring to a boil, remove the foam and cook with low boil for about an hour.
2. Peel the potatoes, chop randomly and place in a saucepan with boiling mushroom broth. The mushrooms themselves, if desired, can be left in the soup or used to prepare other dishes.
3. Cut the chicken fillet into small pieces. Heat a mixture of butter and vegetable oil (1 tablespoon each) in a frying pan and fry the chicken until golden brown.
4. During this time, peel and chop the onion and carrot. Fry with the chicken until golden brown (5-7 minutes).
5. Send the grilled meat to the soup and cook until the potatoes are cooked through.
6. Season with salt to taste, toss in a couple of handfuls of fine vermicelli. Cook for 2-5 minutes (depending on the quality of the pasta), add the chopped garlic and turn it off.
7. Let the soup stand for 10-15 minutes, while the vermicelli will come, and the food will cool down a little.

How to cook fresh mushroom mushroom soup

The classic recipe will walk you through the process of making a soup with fresh mushrooms step by step. In addition to the main ingredient, you will need the most common products that are always in the kitchen.

• 150 g of fresh (any) mushrooms;
• 1 medium carrot;
• 1 onion;
• 3-4 medium potatoes;
• 1 tbsp butter;
• the same amount of vegetable;
• salt.

Preparation:

1. Wash fresh mushrooms thoroughly, if necessary, remove the skin, cut off all spoiled areas and the edge of the leg.
2. Cut the prepared mushrooms into large pieces and place them in a saucepan with 3 liters of cold water. Immediately add a little salt and cook after boiling for about 20-25 minutes, until the mushroom pieces sink to the bottom.
3. Until then, peel the potatoes and chop them into small cubes. Once the mushrooms are cooked, add the potatoes.
4. Grate the peeled carrots coarsely, chop the onion a quarter into rings. Fry vegetables in hot vegetable oil until soft and caramelized.
5. About 15–20 minutes after placing the potatoes, transfer the stir-fry to a saucepan of boiling soup.
6. Add salt to your taste, boil for another 5-7 minutes and remove from the stove.
7. Add a lump of butter and chopped greens, if desired. Serve after 10-15 minutes.

How to make mushroom broth soup - recipe

Boiled mushrooms for another dish? Don't pour the broth - it will make an amazing soup!

• 2 liters of mushroom broth;
• 5-6 potatoes;
• 1 onion;
• 1 tbsp. milk;
• 2 tbsp flour;
• vegetable oil for sautéing;
• a pinch of dry basil;
• salt.

Preparation:

1. Put the broth on high heat and bring to a boil.
2. Peel the potatoes, cut into medium cubes and place in the boiling mushroom base. Reduce heat after boiling.