Rich, incredibly fragrant, insanely tasty, thick mushroom soup - a holiday on the table. From ancient times, mushrooms were eaten in Russia both in fresh and in dried form. Soups with mushrooms, it should be noted, are appropriate at any time of the year. They can be prepared as classic first courses on mushroom broth and in the form of mashed soup, as cream soup, etc. Soups made from fresh forest mushrooms are considered the best. The top three are shared by porcini mushrooms, mushrooms and mushrooms. But they can always be replaced with boletus, boletus, honey mushrooms, chanterelles and even shop mushrooms.

Fresh mushroom soup

If you have the opportunity to buy or you live near a forest belt where porcini mushrooms are found, then you should definitely try to cook mushroom soup with gourmet mushrooms. This rich, nourishing and fragrant soup will be especially good for lunch on a cold rainy autumn day.

List of ingredients

You will need the following products:

• 420 g of porcini mushrooms.
• Half a small carrot.
• Two potatoes.
• 40 g plums. oils.
• Half the onion.
• A small bunch of parsley.
• Salt.

How to cook

All the hostesses unanimously say that cooking white soup (photo attached) is a real pleasure. Mushrooms are always beautiful, smooth as a selection. It’s sometimes a pity to cut them. Porcini mushrooms are known to be the best ingredient for producing rich aromatic broth. You can not even add any seasonings and spices. The broth will already be a self-sufficient dish.

To prepare the broth for mushroom soup, you must take all the products listed in the list above. Dice the mushrooms, pour 2 liters of water and put on a slow fire. Do not forget to remove the foam. After 15 to 18 minutes, add the cubes of potatoes to the mushrooms. Cook until the vegetable is ready. Peel half the onions and carrots, chop and lightly pass in butter. Then we add to the soup, a couple of minutes we warm all the ingredients together, turn off the heat.

It will take no more than 25 minutes to learn the recipe for mushroom soup from porcini mushrooms and to please your household with a wonderful fragrant dish. Serving the soup is recommended with a spoonful of sour cream and a sprig of dill or parsley.

Dried Mushroom Soup

The winter menu should always have dense warm soups. They at those moments when a blizzard rages outside the window, they seem much tastier and more aromatic than in the summer.

List of ingredients

You will need such products:

• A glass of chicken stock.
• One small onion.
• Large large potato.
• 200 g of dried mushrooms.
• 160 ml of heavy cream.
• Spices and salt are optional.

Cooking method

This puree soup can be brought to life in less than an hour. Put dried mushrooms in the chicken broth. If you cook vegetarian or lean soup, then chicken broth can be replaced with vegetable. Mushrooms stay in the liquid for about 35-40 minutes. While the main ingredient is soaked in the broth, peel the potatoes and cut into 1.5 cm slices. Cut the onions in standard cubes, fry in a small amount of vegetable oil.

We put the pan with mushrooms on the stove, pour the cubes of potatoes there, turn on the medium heat and cook for 20 minutes. After the specified time, add the fried onions. Together all the ingredients, simmer another five to seven minutes and add the cream. Immediately remove the pan from the heat so that the cream does not curl. It remains, using a blender, to turn ordinary mushroom soup into mashed potatoes. You can do this right in the pan. If the soup is too thick, then dilute it with chicken broth.

The result is a very delicate, aromatic, hearty, dense mushroom mass. Serve soup with fresh herbs and garlic croutons.

Champignon mushroom soup

Perhaps this dish has recently become a true classic of the genre. Champignon puree soup, especially if you add fragrant smoked cheese and the right spices to it, will not leave indifferent any gourmet.

List of ingredients

Cook the following foods:

• 480 g of champignons.
• One small carrot.
• 220 grams of smoked cream cheese.
• 3 potatoes.
• A small onion.
• A large bunch of greenery.
• Cube 40 g plums. oils.
• A spoonful of flour.
• 2 liters of water.
• 250 g of cream.
• Dried garlic, nutmeg, ground black pepper, chili pepper.

Cooking method

Cheese and mushroom soup is a real find for housewives who want to please their home with something special and tasty. Pleasant texture, rich mushroom flavor, incredible smoked aroma - all this makes homemade soup a real culinary masterpiece.

First, we will prepare all the necessary products. Nutmeg must be grated on a very fine grater. You can take the finished product in packages that are sold in any store with spices. Peel the potatoes, cut into small cubes and, pouring water, send to cook. Cutting vegetables: carrots - half rings, onions - quarter-rings. We send all kinds of rings to the pan fry.

Put champignons in another pan. They must first be cleaned and cut into medium sized cubes. We advise you to leave two mushrooms. They will later take an active part in decorating mushroom soup. After the mushrooms get a little blush, add the fried onions and carrots to them.

For any cheese soup, it is better to purchase high quality cheese. Never take a product called "cheese products" from a store shelf. Smoked cheese cut into cubes. Grind a bunch of greens. Add the sauté, cheese and herbs to the soup. We continue to cook until the cheese is completely dissolved. This process usually takes about 5-7 minutes. At the same time, you can add nutmeg and other spices to the soup, including salt and pepper. At the last stage of cooking, pour a little fat cream into the soup. Mix thoroughly.

So that the soup does not turn out to be too liquid, after cooking it is recommended to separate the thick and liquid part with a colander (sieve). Grind the thick part of the soup with a blender, varying the consistency with liquid broth.

After pouring into the soup on plates, we decorate it not only with fresh herbs, but also with slices of mushrooms, which we left in advance for decoration. It is also very tasty to serve such a puree soup with croutons or cheese cubes.

Barley soup with dried mushrooms

Unfortunately, getting fresh forest mushrooms can be quite problematic. We propose to cook today mushroom which will give the dish an incredible aroma, and pearl barley, which will make it hearty and rich.

List of ingredients

You will need such products:

• 120 g of dried mushrooms.
• Four potatoes.
• One and a half glasses of pearl barley.
• Bulb.
• Carrot.
• Oil for frying vegetables.
• A little fresh parsley.
• Salt.

How to cook

This recipe for dried mushroom soup is very simple and easy. The only process that takes a lot of time is soaking the mushrooms. In a pot of cold water, they should spend 2-4 hours or a whole night, if time permits. After soaking, we take out the mushrooms and chop. We do not pour out the water in which they were located, but put the pan on the fire. Pour pearl barley there. Cook for about 40 minutes. This will be enough to fry onions and carrots.

When the barley is cooked, potatoes, fried carrots, onions and mushrooms can be added to the pan. Tomim all the ingredients for 20 minutes. This soup is served with sour cream and a lot of dill.

Dietary Chanterelle Soup

This is a very light, low-calorie summer mushroom soup. For cooking, you can take absolutely any mushrooms, but fresh chanterelles will be used in this recipe.

List of ingredients

• 2 potatoes.
• Carrot.
• 400 g of mushrooms.
• Bulb.
• One and a half liters of water.
• Sour cream.
• Spaghetti or very thin noodles - 70 g.
• Salt.

How to cook

We put a pot of salted water on one burner of the stove, and a pan with a piece of butter on the other. Add a pinch of salt to the water, chopped potatoes into small slices, soaked mushrooms and a mushroom cube (optional). We send finely chopped onions and half rings of carrots to the pan. Vegetables are in the pan for 5 minutes, products in the pan are cooked for 15 minutes. Then the contents of the pan are sent to the pan, 1/3 cup noodles are added. Cook for another 5 minutes, turn it off. Serve soup with low-fat sour cream and parsley.

Chicken Soup with Frozen Champignons

This option of the first dish is perfect for those who adhere to a diet, proper nutrition or observe a lean menu. Sometimes the only type of mushroom that can be found in winter is frozen champignons from the nearest supermarket. That is why we offer you to prepare an affordable, simple and very tasty soup.

List of ingredients

• 260 g of chicken.
• One small potato.
• Carrot.
• Frozen Champignons - 300 g.
• Fresh greens.
• Salt.

Cooking

As you can see, there are no high-calorie foods in the recipe. We will not do any frying from vegetables either. The dish will turn out as nutritious, useful and low-calorie.

To get started, send the chicken to cook. Since it does not produce a sufficiently thick and rich broth, you can use a chicken cube. Do not forget to remove the foam. After 10 minutes, add the cubes of potatoes to the chicken. Cook for another 15 minutes and lay the mushrooms. The cooking process of this dish is very simple and takes a maximum of 30 minutes. Salt is added as desired, like other spices. An integral part of the dish is a large amount of fresh herbs, which are added at the end of cooking the soup.

Vegetarian Bean and Spinach Soup

To prepare, you will need:

• Vegetable broth - 600 g.
• 120 g of spinach leaves.
• 140 g of champignons.
• 380 g of beans.
• A pair of cloves of garlic.
• 150 g zucchini.
• 2 tablespoons of olive oil.

Cooking

Mushrooms must be chopped. Peel the onion, cut into cubes. We clean the garlic, shred with thin plates. We chop spinach and zucchini arbitrarily. In a pan, heat a small amount of olive oil, in which we fry the garlic and onions until soft. After five to seven minutes, put the zucchini.

We bring the prepared vegetable broth to a boil and send beans, vegetables, mushrooms, bay leaf and a pinch of salt into it. We cook the soup for 12 minutes, add the spinach, and you can turn off the heat under the pan. Serve thoroughly flavored with fresh herbs.

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

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

In our family everyone loves mushroom soup. For children, I cook soup with champignons, while adults love to eat it with wild mushrooms. In fact, there are a lot of cooking options for this simple, at first glance, dish. Noodle soup, mashed soup and a simple classic version with potatoes - all this can be prepared easily and simply.

Today I picked up 4 different tastes and methods of making soup with mushrooms. I hope they become a worthy page in your cookbook. So, we are starting!

Menu:

  1. Mushroom soup from 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 must be thrown away without hesitation. Rinse the rest thoroughly if you need to 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 lavrushki.

Step-by-step recipe description:

1.After selection and washing of the fungi, they need to be cut. For the classic recipe, I am doing it large. It turns out a real village soup.

2. Transfer to a pan and pour water. Put on fire. Before boiling, foam begins to stand out actively. It must be removed. After the broth boils, you need to boil 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 again with water and place on the stove. In the meantime, wait for the boil, prepare the vegetables.

4. Cut the carrots with a knife or grate. Chop the onion finely. After boiling add them to the soup.

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

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

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

Bon Appetit!

  2. Delicate champignon cream soup

Fragrant, rich and delicious soup we will cook according to this recipe. Having tried to cook it once, you will probably want to do it again and again. This is exactly what happened to me. Relatives often ask me to cook such a dish for them that I gladly 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 to taste;
• 4 medium potatoes;
• litere of water;
• a tablespoon of seasoning for mushroom broth;
• 4 processed cheese;
• a glass of cream;
• some butter and vegetable oil;
• rusks and parsley for serving.

Step-by-step recipe description:

1. Finely chop the onion and fry in butter and vegetable oils. In the meantime, proceed to the following products.

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

3. In another roasting pan, fry the mushrooms, cut into medium cubes. First, they secrete the necessary fluid and put out in it. And then, when it evaporates, you need to add oil and fry them for another 5-10 minutes.

4. Cut the potatoes with medium cubes and boil until tender in water. You also need to add salt and seasoning for the broth.

So that the cream does not curdle, if it gets into a hot broth, they must first be heated.

5. We will warm them up by adding them to the finished roasting. As soon as they begin to boil, you need to remove from the heat.

6. When all the products are prepared - mushrooms, onions with carrots and potatoes - they must be combined in the pan where the broth with potatoes was cooked. Add cheese. Lower the blender there and kill at minimum power until smooth. Using higher power, you risk being burned with hot mashed potatoes and stain the kitchen.

7. Now you need to bring the puree soup again to a boil and can be served with croutons and herbs!

Bon Appetit!

  3. Mushroom champignon soup with homemade noodles

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

Ingredients:

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

Step-by-step recipe description:

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

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

3. Roll the thin dough into a loose roll, and then cut it into thin straws.

4. Lay on a tray evenly and dry in an open and well-ventilated place until completely dry. Ready noodles can be stored in the same way as store vermicelli in a bag.

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

6. Cut the mushrooms into medium slices and place in a hot pan. Soon they will secrete juice. Once it evaporates, you need to 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 champignons there and boil for 5 minutes.

8. Add the roast. Then put the noodles and cook for 2 minutes. Now the soup is ready.

9. Cover 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. Cream of mushroom soup with chicken and mushrooms

Cooking this soup is very simple, and it is very nice to eat. Chicken, mushrooms and cheese - a perfect combination in any dish. And in this soup they are doubly tastier and more aromatic. Give it a try!

Ingredients:

• 1 chicken leg;
• 1 onion;
• 5 potatoes;
• 2 stalks of celery;
• 5 pieces of champignons;
• 4 triangles of cream cheese;
• greenery;
• salt and spices to your taste.

Step-by-step recipe description:

1. First of all, you need to cook the chicken in a salted broth. Then the leg needs to be removed, cooled, chopped and chopped.

2. Grind onions, mushrooms, potatoes and celery in any convenient way. The accuracy of the pieces is not important, because then all this will be transformed into mashed potatoes. Greens also need to be chopped.

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

4. Passion the onion until golden brown. Fry the mushrooms until cooked with salt.

5. In a blender, grind potatoes and celery, add cheese, onions and beat again. Pour the mashed potatoes into the chicken stock and boil for 3 minutes. Serve soup with slices 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 the recipe for making delicious mushroom soup, but also a few tricks on how to do it right. According to this recipe, a fragrant dish with a very piquant and delicate taste is obtained.

Making mushroom soup is easy, no matter which recipe you choose. An important component to any dish is your creative desire and love for your work. Without it, even the most refined dish will turn out to be fresh.

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

If you love and know how to collect valuable forest gifts - mushrooms, then thanks to this you can significantly diversify your own menu. To prove this, we suggest you make mushroom soup from wild mushrooms. However, you can use any other mushrooms. By the way, mushroom soup made of champignons turns out to be no less tasty, the recipe of which we will also present to your attention.

First, let's learn how to cook mushroom soup to make it tasty and fragrant. According to experienced chefs, it is better to experiment with porcini mushrooms: they will give the dish a unique taste and aroma. Especially if it is a freshly harvested crop. However, if you want to cook soup in the winter, for example, then we can safely use dried or frozen foods.

Delicious and hearty mushroom soup can be prepared from fresh, dried and frozen mushrooms.

Be sure to remember to carefully sort and clean the mushrooms before cooking. If you have large specimens at hand, then cut them into pieces. Small can be added to the dish as a whole. The traditional recipe suggests that before cooking mushroom soup, it is fried. However, there are dietary methods of cooking.

If you will be preparing the first dish of dried ingredients, then they must first be soaked. It is enough to put them in water for three to four hours. And mushroom soup from frozen mushrooms is cooked without thawing forest gifts. Then you can turn the dish into mashed potatoes, then it will be impossible to refuse it. A peculiar and interesting treat will be with cheese - both with hard and melted.

In conclusion, we note that the taste and aroma of the soup largely depend on the selection of spices and spices. Black pepper, parsley root and dill greens will help to shade all the flavor nuances. However, you can safely modify the recipe by adding your favorite herbs and spices. By the way, having modern kitchen appliances in the house, you can cook mushroom soup in a slow cooker, which is much faster and easier for the hostess.

Fresh champignons in a hearty soup

If you want to cook mushroom soup with fresh mushrooms, then the easiest way is to buy mushrooms for it in the store. Using our recipe, you will receive an excellent dish with a unique aroma.

Fragrant champignon soup can also be served with sour cream

For him, take the following ingredients:

• 0.5 kg mushrooms;
• 2 onions;
• 1 carrot;
• 3 potatoes;
• salt and spices to taste;
• sour cream for dressing.

First of all, you need to cook the broth. Wash, cut the mushrooms into quarters, dip them in cold water and bring to a boil. After that, reduce the heat, not forgetting to remove the foam.

After boiling the mushrooms for about an hour, do the frying of onions and carrots. Now you need to get the champignons from the water, cut them even smaller if desired and fry them with onions and carrots. Meanwhile, potatoes can already be sent to the broth, after peeling and chopping it.

At the end of cooking, we send the frying with mushrooms to the soup. Salt, pepper and add spices to taste. Let it boil quite a bit. Then we turn off the stove, but we do not rush to serve the dish to the table. It must be infused. Then the treat will acquire a special taste and aroma. When serving, add sour cream and greens to each serving as desired.

Gentle mushroom soup puree

Now we will offer you a recipe that will surely appeal to everyone at home, not excluding the fussy kids. This is mushroom soup puree from porcini mushrooms with cheese.

If you add cream cheese with ham, the soup will become even more flavorful.

Prepare the following products for him:

• 300 g. White mushrooms;
• 100 g of cheese;
• 50 ml cream
• 50 g butter;
• 1 tbsp. l flour;
• 1 clove of garlic;
• salt and spices to taste;
• greenery.

First, wash and chop the mushrooms. You can not cut the fruits finely, because then we will still turn them into mashed potatoes. We set to cook on medium heat in salted water. About 45 minutes of cooking are enough. After this, take out the mushrooms and fry in butter. To them we add flour and garlic, passed through a press.

We send rosy mushrooms to the pan and bring the dish to a boil. Add cream and diced or grated sir, salt, pepper to taste and cook for another 5 minutes. Turn off the heat, now the mass needs to be slightly cooled. At the end, we turn the treat into mashed potatoes. It is most convenient to use a blender for this.

Add greens to the prepared mushroom soup with cheese and the dish can be served. Do not forget about the creative approach in the kitchen. For example, you can use processed cheese with ham. Then the tender mushroom puree will become even more satisfying and aromatic.

Quick and easy cooking in a slow cooker

If you are one of the hostesses who have a minimum of time for cooking experiments, then this recipe is created just for you. We advise you to cook mushroom soup in a slow cooker, spending very few precious minutes preparing the ingredients.

Mushroom soup with vermicelli will be to the taste of children

And you will need these products:

• 50 g of dry fungi;
• 150 g fresh champignons;
• 1 carrot;
• 3 potatoes;
• 2 tbsp. l vegetable oil;
• 1 onion;
• salt, spices;
• a handful of Vermicelli "Spider line".

Recall that dry mushrooms must first be soaked. Mushroom soup in a multicooker of porcini mushrooms will be most delicious, but you can take any that are available. Then the cooking process begins with the processing of vegetables.

After cleaning and chopping the onions and carrots, we send them to the bowl of the multicooker, after adding a little vegetable oil. A dressing for soup is prepared on the frying program. In the meantime, chop the mushrooms and add them to the onions with carrots. After that, continue the frying for 5-10 minutes.

It's time to cut the potatoes into cubes. Add it to the bowl, and then pour water into it. We send pre-soaked dried mushrooms to the slow cooker, they must be pressed. We turn on the device in the "quenching" mode for an hour and a half.

When the cooking is over, we will extend it for another 10 minutes, since the soup needs to be salted and spices added; we also add vermicelli and herbs to the bowl if desired. Mushroom soup in a slow cooker is almost ready, but it must be infused. After 5-10 minutes, we serve it to the table, offering sour cream as a dressing.

Soup with mushrooms and pearl barley

Finally, we will offer you a recipe that can be considered a classic. This is a mushroom soup of dried mushrooms, in which barley is added.

After cooking, the soup needs to be infused

For him we need:

• 30 g. Dried white mushrooms (can be replaced by others);
• 0.5 tbsp. pearl barley;
• 3 potatoes;
• 1 carrot;
• 1 onion;
• bay leaf;
• salt and spices.

Let's start cooking mushroom soup with pearl barley by rinsing and soaking the cereal. Let it boil in boiling water for an hour. The mushrooms we have at this point should already be soaked.

Now you need to cook the broth, sending washed and chopped mushrooms to cook. After a quarter of an hour, you can take them out and put them in a colander - we need extra glass liquid. And in the broth of porcini mushrooms we will send pearl barley.

Groats will be cooked for half an hour at least. So we have time for processing vegetables, as the recipe tells us. The beam needs to be cut smaller. Carrots can be grated. Cut the potatoes into cubes.

We send the onions to the pan with heated oil. When it becomes transparent, add carrots to it. Frying vegetables for five minutes, put mushrooms to them and a little more brown the whole mass.

It's time to add potatoes to the broth with pearl barley. After 10 minutes, put the mushrooms in the pan with frying. The dish must be salt and pepper to taste. Bring the dried mushroom soup to readiness, giving it another 20-25 minutes to cook.

Do not forget that the soup should be infused! Then we put the treat in the plates, decorate with sour cream and herbs. Both adults and children will enjoy the soup from dried porcini mushrooms, and friends will probably ask for a recipe if they try such a dish.

Mushroom soup is prepared using several operations, especially if you plan to make mushroom soup. The recipe for mushroom soup seeks to ensure that such a soup has a pleasant peculiar taste that cannot be confused with any other. We will tell you how to cook mushroom soup, and this original first course will surely become your hallmark.

How to cook mushroom soup? - a question that worries many. You can cook lean mushroom soup, you can boil mushroom soup in chicken broth or mushroom soup in meat broth, and besides this - mushroom soup with cream cheese or mushroom soup with cream. So this is a matter of taste and your choice of calorie dishes. In addition to mushrooms, various ingredients are added to such a soup, for example, they prepare mushroom soup with meat, mushroom soup with chicken, mushroom soup with vermicelli, mushroom soup with noodles, mushroom soup with barley. If we talk about the types of mushrooms, then it should be said that you can cook champignon mushroom soup, mushroom soup from chanterelles, mushroom soup from porcini mushrooms, mushroom soup from oyster mushrooms, mushroom soup from boletus, mushroom soup from mushrooms.

To know how to cook mushroom soup, first of all, you should choose which mushrooms it will be cooked because they prepare mushroom soup from fresh mushrooms, mushroom soup from dried mushrooms, and even mushroom soup from frozen mushrooms, for example, mushroom soup from frozen champignons . Let's start with how to cook mushroom soup with dried mushrooms. Mushroom soup from dried mushrooms can please you all year round, you just have to stock up with dried mushrooms. Dry mushrooms should be pre-soaked for several hours in water, and only then cook.

Cheese and mushroom soup has a unique aroma; mushroom soup with cheese is often prepared in the form of mashed soup. It will also be useful for you to learn how to cook mushroom soup puree. To do this, first stew the mushrooms in butter with flour, add cream, milk, then grind in a blender and pour in the broth. Thus, you can cook mushroom soup with champignons, mushroom cream soup with cream. If you decide to cook mushroom cream soup with champignons, boil a few small mushrooms whole, thinly cut them across and put on a plate, you will get not only a delicious mushroom soup puree, but also beautiful. The recipe for mushroom soup from champignons can generally be considered one of the most popular, in view of the fact that mushrooms are one of the most affordable mushrooms. A mushroom cream soup, a mushroom cream soup recipe, a mushroom cream soup recipe with cream, or some other thick mushroom soup are prepared according to a similar recipe. You can find a recipe with a photo of all the operations for preparing mushroom soup on our website.

Awesome aroma, nutrition, benefits and bright taste - all this is about mushroom soups. Because they are very rich and have a pleasant taste. You can find out how to cook them correctly in this article, where we give 7 recipes.
The content of the article:

Mushroom soup - soup, where the main component of the dish, of course, is mushrooms. Mushroom soups exist in many national cuisines. They have been cooked since ancient times in every country where mushrooms grow, so it is difficult to name the exact date of the invention of this first dish. Prepare a soup with mushrooms from fresh, frozen or dried mushrooms. Most often, champignons or oyster mushrooms are used, which are sold year-round today. Forest mushrooms are no less popular.

They divide the soup with mushrooms into several types: classic, cream soups and mashed soups. The first are cooked in the usual way, the second - first the products are fried, then chopped with a blender and mixed with mushroom broth with cream and butter. And puree soups are prepared using the same technology as cream soups, only without cream and butter.

How to cook mushroom soup

To cook a delicious soup, you should know that all the mushrooms in soups manifest themselves differently. The most nutritious, rich and aromatic soups are cooked from porcini mushrooms or saffron mushrooms, less hearty and rich from mushrooms, boletus and boletus, soups of autumn mushrooms, mushrooms or blue russula have even less vivid taste. And the least nutritious soups of oyster mushrooms, butter and green russula.

Mushroom soups are prepared on the broth, which is obtained during cooking. They can include a variety of ingredients: potatoes, carrots, onions, celery, noodles, cereals - buckwheat, pearl barley or herculean. Soups with beans, pumpkin, prunes, eggplant, zucchini, Peking and seaweed are also prepared. Delicious mushroom soups with shrimp or spinach.

In cooking, mushroom soups are considered gourmet gourmet dishes, while they belong to express dishes, which are prepared in 30 minutes. However, to make it excellent, one must master all the subtleties and secrets of cooking.

Secrets of making fragrant mushroom soup

• Fresh mushrooms in the soup are placed raw or fried in oil. The roasting process will reveal all the unique notes of mushroom aroma.
• Dried mushrooms, preliminarily for 1 hour, and preferably at night, are soaked in boiling water, this will help to reveal their taste. At the same time, the liquid in which the mushrooms were soaked does not pour out, but is filtered and added to the pan for the richness of the soup.
• Frozen mushrooms are dipped in boiling water, not thawing, and boiled.
• For 3 liters of water, 1 cup of dried mushrooms is used, then the soup will be saturated.
• The amount of fresh mushrooms should be the same in volume with the vegetables used.
• A combination of pickled and salted mushrooms will add a sophisticated taste to the soup.
• The broth cube can be replaced with dried mushrooms ground into powder, then the soup will be more satisfying and dense.
• Mushroom soups are excellently combined with many spices like black pepper, basil, caraway seeds, garlic, rosemary, thyme, etc. However, despite this variety, you should be very careful with spices, otherwise they can spoil and clog the natural mushroom aroma and taste.
• To thicken and give density to the soup will help 2 tbsp. pan fried flour or semolina. The products are first diluted with 200 ml of broth, and then introduced into the bulk.
• French cooks claim that mushroom yushka will fully open only after 3 minutes of strong boiling at the end of cooking and infusion for 20 minutes.
• A classic serving of mushroom soup - with crackers, herbs and sour cream. Separately put sour cream and garlic sauce.

So, you know all the subtleties, now let's take a closer look at how to cook a delicious mushroom soup.

Frozen Mushroom Soup

Frozen mushrooms can be used those found in the supermarket, for example, ceps or boletus. All of them are useful and valuable sources of vegetable protein, and the broth is aromatic and satisfying. And if you want to cook more high-calorie soup, then cook it on meat broth. For a diet option, cook on water.

• Calorie content per 100 g - 45 kcal.
• Servings Per Container - 2
• Cooking time - 35 minutes

Ingredients:

• Frozen Mushrooms - 300 g
• Salt with pepper - to taste
• Potato - 1 pc.
• Leek - 1 pcs.
• Butter - 20 g
• Carrots - 1 pc.
• Drinking water - 1.5 L

Cooking frozen mushroom soup:

1. Pour mushrooms with water and boil for about 15 minutes.

Cut the potatoes and allow to the mushrooms.

In oil, fry chopped carrots with leek and add them to the soup.

Cook foods under the lid until vegetables are tender. At the end of cooking, add salt and pepper.

Champignon mushroom soup

Fragrant, delicious champignons will win the hearts of the most demanding gourmets! There is nothing easier than cooking a delicious soup with them, because they are easily and quickly prepared, and most importantly safe for health, in comparison with forest ones.

Ingredients for champignon soup:

• Onion - 2 pcs.
• Champignons - 20-25 pcs.
• Butter - for frying
• Potato - 2 pcs.
• Salt with pepper - to taste
• Pasta - 2 handfuls
• Carrots - 1 pc.

Cooking:

1. Cut the mushrooms, fill with drinking water and cook for 1 hour.
2. In oil, fry the chopped carrots with onions until soft.
3. After an hour, add chopped potatoes, vegetable frying and pasta to the mushrooms.
4. Season with salt and pepper and cook until all ingredients are cooked.

Mushroom Dried Mushroom Soup

The easiest way to prepare mushrooms for future use is to dry them. In addition, in dried mushrooms they retain all useful substances, trace elements, and most importantly, richer aroma is revealed and they are more easily digested by the body. Such mushrooms are stored in a dry room in a glass jar, cardboard box or paper bag.

Ingredients:

• Dried Mushrooms - 70 g
• Potato - 3 pcs.
• Onion - 1 pc.
• Salt with pepper - to taste
• Carrots - 1 pc.
• Drinking water - 1.5 L
• Butter - for frying

Step by step cooking:

1. Mushrooms pour 200 ml of boiling water and leave for half an hour. After that, as they swell, chop them and put in a soup pot to cook. Pour in the same water in which they were steeped.
2. After 20 minutes, send chopped potatoes to the mushrooms.
3. After 10 minutes, add chopped onions with carrots, which are pre-passaged in oil.
4. Salt, pepper and cook the soup until the potatoes are ready, then let it brew for a while.

Mushroom soup with cheese

Thick and hearty soup with mushrooms and cheese is especially relevant with the advent of the first cold weather. It can become the most relevant dish throughout the winter.

Ingredients:

• Champignons - 500 g
• Cheese - 200 g
• Onion - 1 pc.
• Potato - 3 tubers
• Salt with pepper - to taste
• Carrots - 1 pc.
• Butter - 40 g

Cooking mushroom soup with cheese:

1. Cut the potatoes and put to cook.
2. Cut champignons, grate carrots, chop onions. Fry food in oil for 3-4 minutes and send to potatoes.
3. Season with salt and pepper.
4. Grate the cheese and add to the soup when all the products are ready. Make a small fire and stir until the cheese is completely dissolved.
5. Infuse the dish for 10-15 minutes.

Delicious nutritious and delicious mushroom soup with cream cheese perfectly warms a chilly autumn evening. A win-win combination of mushrooms with a creamy touch will not leave anyone indifferent.

Ingredients:

• Oyster mushrooms - 500 g
• Carrots - 1 pc.
• Cream Cheese - 200 g
• Onion - 1 pc.
• Salt with pepper - to taste
• Butter - for frying
• Garlic - 1 clove

Cooking:

1. In butter, pass the grated carrots, chopped mushrooms and onions until golden.
2. Lower the frying pan into a soup pot, pour 1.5 liters of filtered water and cook for 4-6 minutes. Salt and pepper.
3. Grate the cream cheese, put in soup, boil and mix well until completely dissolved.
4. At the end of cooking, season the soup with garlic squeezed through a press.
5. Soup for 10 minutes.