Mushrooms are a great and healthy source of the protein human needs. Their difference from animal protein is that mushrooms are digested and absorbed much faster, simultaneously saturating the human body with plant vitamins and minerals that are not found in meat or poultry.

A dish such as mushroom soup is very useful. It is a well-known fact that we definitely need to eat a hot first course at least once every two days for the coordinated work of the gastrointestinal tract. Mushroom soup is also good because the process of its preparation is short and not complicated.

Mushroom soup - preparation of products and utensils

Before you start cooking soup, prepare the following equipment - a frying pan, a saucepan in which the soup will be cooked, a cutting board, a sharp knife, 2-3 plates for the ingredients of the future dish, a blender.

Mushrooms for soup can be taken not only fresh, but also frozen or dry.

What mushrooms to choose if you get them fresh? In the old days, any would be perfect - white and butter, russula, honey agarics, chanterelles. But today the environmental situation has worsened due to the large number of vehicles, hazardous industries and industrial plants. If you pick mushrooms yourself, and realize that they grew in an environmentally non-polluted place, for example, in the forest, then you can safely use them for cooking.

But if you buy them on the market, then there is no guarantee where these mushrooms gathered - in a coniferous forest, near a busy road or in an environmentally unsafe place for life. Cases of poisoning are known, and even not so much by poisonous mushrooms as by ordinary ones.

For this reason, it is better to buy mushrooms grown artificially. For example, champignons, which are sold in any store all year round and are relatively inexpensive.

Mushroom Soup Recipes

Mushroom soup puree

There is, perhaps, no more tender consistency soup than mashed soups. The ingredients are ground, and form a delicious gruel on a light broth.

Try to cook a healthy and delicious dish - mushroom soup puree.

Ingredients Required:

• 500 grams
• Potato 4 pieces
• Onion 1 piece
•   medium size 1 piece
• Fresh parsley
• Fat cream 10% 400 grams
• Salt, black pepper
• Vegetable oil (for frying) /

Cooking method:

Peel the onion and chop finely. Rinse the mushrooms well and cut each into 2-3 parts. Heat the pan, anoint it with oil using a silicone brush, put the onions in the pan. Fry it for about three minutes until golden brown, then add chopped mushrooms. Fry the onion-mushroom mixture for about 10 minutes.

Wash the carrots well (preferably with a metal brush) and cut each into large cubes.

Peel the potatoes, cut them into small cubes.

Put the vegetables on the boil for 15 minutes, add salt. When the carrots and potatoes are cooked, drain most of the liquid into a separate container. In a saucepan, add the mushroom mixture with onions and grind with a blender to a mushy state. If the soup is very thick, add vegetable broth.

Put the saucepan over medium heat, bring the mass to a boil and pour cream, pepper and salt to taste.

Serve the finished soup by decorating the dish with herbs.

Mushroom Dried Mushroom Soup

Mushrooms have an excellent property - when dried, they do not lose their nutritional qualities and usefulness, and they can be stored for more than a year. Mushroom soup from dried mushrooms will turn out to be fragrant, tasty and, of course, healthy!

Ingredients Required:

• Dried 60 grams
• Potato 2 pieces
• Small carrots 1 piece
• 1 medium onion
• Fresh parsley.

Cooking method:

Dried mushrooms should be washed well in running water, then soak them for 4-5 hours.

Soaked mushrooms, put to boil, salted water, fill them with water for 25-30 minutes. After this time, remove the mushrooms.

While the dried mushrooms are boiling, peel the potatoes and cut them into small cubes.

Peel the carrots with a metal brush, after which you need to grate it on a fine grater.

Peel the onion, chop finely and put fry in a frying pan pre-oiled. Add carrots and boiled mushrooms to the onion, fry the mixture for seven minutes stirring.

Dip the potatoes in the mushroom broth, after ten minutes - the carrot-mushroom mixture and cook for about 10 minutes.

Wash the parsley and chop finely. Add to soup one minute until tender.

Frozen Mushroom Soup

If you have extra mushrooms left, freeze them - frozen mushrooms remain as useful as fresh ones, and you can please yourself and your home-made aromatic dish even in the harsh winter of summer supplies. Try, for example, an unusual dish - mushroom soup from frozen mushrooms with semolina.

Ingredients Required:

• Medium size potato 2 pieces
• Frozen mushrooms () 400 grams
• 1 medium onion
• Semolina 2 tablespoons
• Sunflower oil for frying
• Salt, ground pepper
• Fresh parsley.

Cooking method:

Remove the mushrooms from the refrigerator and let them defrost, 30-35 minutes is enough. Put a pot of water on the fire, let it boil and put mushrooms in it, washed in an ode, add salt.

Wash and peel the potatoes, cut into cubes and add to the mushrooms.

Peel onions, chop finely and put frying in a frying pan previously greased with vegetable oil. Wash the carrot with a metal brush, then rub it on a fine grater. Add carrots to the onion and stir fry for seven minutes.

Add carrot-onion frying to the soup, let it boil for five minutes and pour semolina into the pan. After that, stir well and turn off the heat after five to six minutes.

Wash the parsley and chop finely. Add to the finished soup and cover for three to four minutes.

Mushroom soup in a slow cooker

Mistresses all over the world thanked scientific progress after crock-pots were invented to help them. These miniature compact machines have the power to cook any dish, from rich borsch to dessert pie. Try boiling mushroom soup in a slow cooker. You only have to prepare the ingredients, the smart device will do the rest for you!

Of course, the use of forest mushrooms would be ideal. A multicooker soup prepared according to the principle of languishing in a Russian oven will turn out to be incredibly fragrant. But you can also use regular store mushrooms.

Ingredients Required:

• Potatoes 2 pieces medium size
• Fresh mushrooms 400 grams
• Medium-sized carrot 1 piece
• 1 medium onion
• Butter for frying
• Salt, ground pepper.

Cooking method:

Wash the mushrooms and cut - into two or three parts each mushroom.

Wash and peel the potatoes, cut them into small cubes.

Peel and chop finely. Wash the carrots, rub with a metal brush and grate on a fine grater.

Turn on the “Frying” program in the multicooker, grease the bowl with butter, put the onions and carrots and passer for three to four minutes with the multicooker open.

Add the chopped potatoes, mushrooms, pour water and change the program to “Soup” or “First courses”. Set the timer for 20 minutes.

Wash the parsley well and chop finely with a knife, add to the finished soup.

Mushroom cream soup

Restaurants and gourmet establishments like to include such a dish as mushroom cream soup in their menu. Everyone likes this soup because of its delicate taste and at the same time guaranteed satiety.

Ingredients Required:

• Medium size potato - 2 pieces
• Fresh mushrooms 400-500 grams
• 1 medium onion
• Low fat cream 10% - 150 grams
• Butter
• 2 cloves of garlic
• Fresh parsley.

Cooking method:

Potatoes need to be peeled with a knife, and then cut each into three or four parts.

Wash the mushrooms well and cut in half.

Put mushrooms and boiled potatoes in salted water. Cook for about fifteen minutes after boiling over medium heat.

Chop onion finely. Heat the pan, grease it with butter, put the onion and fry until golden brown. Add the onions to the soup 5 minutes before being cooked.

Transfer the cooked potatoes and mushrooms to a blender and beat until a homogeneous puree mass is obtained. Add the broth in the puree and squeeze the garlic through the garlic press, grind everything again with a blender.

Put the mushroom puree on the fire, bring to a boil and add the cream. Cook for about four minutes. Sprinkle finely chopped parsley a minute before cooking, salt and pepper.

Mushroom soup with mushrooms

It is unlikely that there is a mushroom more versatile than champignon. Available at any time of the year practically anywhere in the world, it meets all the rules of usefulness and nutrition, and at the same time it is incredibly tasty fried, boiled and stewed. If you cook mushroom soup with champignons, you will not lose - the resulting first dish will delight your home with a pleasant smell, bright taste and eye-pleasing color.

Ingredients Required:

• Potato 1 piece
• Champignon mushrooms 400 grams
• 1 medium onion
• Small carrot 1 piece
• Sunflower oil for frying
• Red lentils 100 grams
• Fresh parsley.

Cooking method:

Dial in a pot in which you will cook soup, water and put on fire.

Peel the potatoes with a knife and cut into small cubes.

Wash the champignons well under running water and cut each into three or four pieces.

As soon as the water in the pan boils, put the potatoes and mushrooms in it, salt, make a medium heat and cover.

Remove the peel from the onion and chop it finely. Wash the carrot with a metal brush, and then you need to grate it on a fine grater. Heat the pan and oil it with a rubber brush. First put onion in speed and fry until golden brown for 4 minutes, stirring, then add grated carrots to the onion and fry for 4 minutes.

Add the roasting and lentils to the pan, then cook the soup for another ten minutes.

Finely chop the greens with a knife, after washing, and add to the pot with soup one minute before being ready.

Mushroom soup with cheese

Cheese and mushrooms are one of the most magnificent combinations recognized by world culinary. If you are preparing a salad or a side dish of mushrooms, be sure to add grated to the dish. Mushroom soup with cheese will turn out to be just as tasty. Use hard salty varieties like cheese "Russian" and any kind of mushroom available to you.

Ingredients Required:

• Potato 1 piece
• Fresh mushrooms 400 grams
• 1 medium onion
• Carrot is not large 1 piece
• Sunflower oil for frying
• Russian cheese 150 grams
• Fresh parsley.

Cooking method:

Type water in a saucepan of your choice for soup and set it on fire.

Peel the potatoes with a knife and put them in the whole saucepan.

Wash the mushrooms thoroughly and cut each into three or four parts, put in a saucepan to the potato.

Peel the onion and chop finely.

Wash the carrots thoroughly with a wire brush and grate on a fine grater.

Make a roast. To do this, heat the pan, grease it with oil, put the onion. Fry it for 4 minutes, stirring, then add grated carrots to the onion and fry the mixture for 4-5 minutes.

Remove the potatoes from the pan - it should already be cooked to softness and mash it with a spoon in mashed potatoes. Add frying and mashed potatoes to the saucepan, and then cook for about five more minutes.

Grate the cheese on a medium grater. Wash the parsley well and chop finely with a knife.

A minute before the soup is ready, pour half the cheese into the soup, parsley and close the lid of the pan. Add the remaining cheese to the pot with soup five minutes after removing the pot from the heat.

Lean mushroom soup

Many who lead a righteous lifestyle or abide by the canons of vegetarianism often have monotonous boring cereals and salads. However, there are many excellent dishes that are worthy of a feast, and at the same time they can be consumed even in fasting! One example is lean mushroom soup. It is prepared quite simply from a small set of components, and at the same time you will get a delicious meal.

Ingredients Required:

• Fresh mushrooms 400 grams
• Tomato small 1 piece
• 1 medium-sized carrot
• Buckwheat 3 tablespoons
• Fresh parsley.

Cooking method:

Pour clean water (preferably mineral) into the pan and put on fire.

Wash mushrooms and waxes well under running water.

Fresh mushrooms cut each into three or four pieces.

Grate the carrots on the finest grater.

Cut the tomatoes into small cubes.

Peel buckwheat from black grains and rinse.

As soon as the water in the pan begins to boil, dip cooked vegetables and mushrooms, buckwheat into it.

Wash the parsley and chop finely.

Boil the soup for 15-17 minutes over medium heat, pour a parsley in a saucepan a minute before cooking.

Mushroom Soup with Cream Cheese

Another option for a delicious and tender dish is mushroom soup with melted soup. You will need soft processed cheese like "Friendship" or even pasty like "Viola".

Ingredients Required:

• Fresh mushrooms 400 grams
• Medium onion 2 pieces
• Cream cheese 200 grams
• Potato 1 piece medium size
• Sunflower oil for frying
• Fresh parsley.

Cooking method:

Fill the pan with water and set it on fire.

Peel the potatoes and lower them in a pot.

Peel the onion and finely chop it with a knife. Wash fresh mushrooms and cut each into pieces. First put onion in a hot pan and fry it for 4 minutes, stirring, then add mushrooms to the onion and fry them for about 10-13 minutes stirring.

Remove the potatoes from the pan, mash it with a spoon and put mashed potatoes and fried mushrooms in a pan, cook them over low heat.

Grate processed cheese (if using hard).

Add cheese to the pan and close the pan with a lid, turning on a slow fire. Cook it for about five minutes.

Finely chop the greens with a knife and add to the pan with soup a minute before you remove it from the heat.

Mushroom soup with barley

Mushroom soup with pearl barley has been familiar to many since childhood. This recipe can be called classic, however, pay attention to the method of cooking pearl barley porridge, it must be pre-steamed for an hour and a half.

Ingredients Required:

• Fresh mushrooms 500 grams
• Pork 200 grams
• 1 medium onion
• Barley porridge 4 tablespoons
• Sunflower oil for frying
• Fresh parsley.

Cooking method:

Rinse the pearl barley porridge and pour it after with warm water. Leave for an hour.

Pour water into a saucepan and set it on fire. Rinse the pork and cut into cubes, put in water and salt. When the water in the pan begins to boil, remove the foam with a spoon or slotted spoon, make a slow fire and close the lid.

Peel the potatoes and cut them into cubes. Dip the potatoes and pearl barley in a saucepan after the water has boiled.

Peel the onion and chop it finely with a knife. Wash fresh mushrooms and cut each into cubes. First put the onion in a hot pan and fry it for 4 minutes, stirring, then add mushrooms to the onion and fry the mushroom mixture for about 10-12 minutes.

Add fried mushrooms with onions to the soup and cook for another 15-20 minutes.

Finely chop the parsley with a knife and add to the soup a minute before it is ready.

Porcini mushroom soup

Ceps are considered the most noble of all species due to the strong peculiar aroma. In order not to get lost, porcini mushroom soup is boiled from the minimum amount of ingredients. You will need beef, potatoes and carrots, but frying is not worth it.

Ingredients Required:

• Porcini mushrooms 400 grams
• Beef 200 grams
• 2 medium sized potatoes
• Carrot 1 piece
• Fresh parsley.

Cooking method:

Wash the beef and cut into small pieces. Dial in a pot in which you will cook soup, water and put it on fire. Put the beef in water, salt. Remove the foam from the soup with a spoon or slotted spoon when the water boils and make a slow fire.

Peel the potatoes and cut them into cubes. Dip the potatoes in the pan after the water boils.

Wash the white mushroom and cut into cubes and also put in the pan.

Wash the carrots thoroughly and grate on a fine grater, add to the soup.

Cook the soup for 20-25 minutes over low heat, pepper.

Finely chop the parsley with a knife and add to the soup one minute until cooked.

Cream of Mushroom Soup

Mushrooms are a very low-fat product, so if you cook it without frying or without meat, it will turn out to be almost dietary. Meanwhile, cream is a very good addition to the soup. Use cream of 15-20% fat.

Ingredients Required:

• Champignons 600 grams
• Onion 1 piece
• Carrot 1 piece
• Fresh dill
• Dried Basil
• Fat cream 20% 200 grams
• Salt, ground pepper
• Sunflower oil for frying

Cooking method:

Peel the onion and chop finely. Wash the mushrooms and cut each into 3-4 parts. Wash the carrots thoroughly with a wire brush and grate. Heat the pan, grease it with sunflower oil and first put the onion. Fry it for 3-4 minutes, add carrots, and after 2-3 minutes - chopped mushrooms. Fry the mixture for about 12-14 minutes.

Pour clean water into a pot and set it on fire. When the water begins to boil, put the fried vegetables in it and boil for 15-16 minutes.

Pour the cream into the soup and add the dry basil.

Wash the parsley and chop finely, add it to the finished soup.

Mushroom soup

Ingredients Required:

•   400 grams
• Onion 1 piece
• Carrot 1 piece
• Fresh parsley
• Potato 2 pieces medium size
• Salt, ground pepper
• Sunflower oil for frying
• Fat sour cream.

Cooking method:

Make a fry for the soup. To do this, finely chop the onion, and grate the washed carrots. Heat the pan and grease it, put onion and sauté it for 3-4 minutes, then add the carrots and fry everything for about 6-7 minutes.

Wash mushrooms - honey mushrooms.

Potatoes need to be washed, peeled from it and cut into cubes.

Dial in a pot in which you will cook mushroom soup, clean water and put it on fire. When the water boils, put honey mushrooms and sliced \u200b\u200bpotatoes in it. After 10 minutes, add the frying, and cook the soup for another 12-15 minutes. Salt and pepper.

Wash the parsley and chop finely, add it to the finished soup along with sour cream.

Oyster mushroom soup

Oyster mushrooms are mushrooms that are grown artificially, and therefore they are available all year round at very affordable prices. Despite the non-natural way of growing, oyster mushrooms are very useful and you can prepare food options from them. The most common is mushroom soup from oyster mushrooms.

Ingredients Required:

•   400 grams
• Onion 1 piece
• Carrot 1 piece
• Fresh parsley
• Potato 1 piece medium size
• Salt, ground pepper
• Sunflower oil for frying.

Cooking method:

Make a fry for the soup. To do this, finely chop the onion, and divide the washed carrots into two parts. Grate one part. Put the onion in a hot frying pan greased with oil, pass it for 3-4 minutes, then add the grated carrots and fry the vegetables for about 6-7 minutes.

Cut the second part of the carrot into semicircular slices.

Wash and peel the potatoes, remove the peel with a knife and cut it into cubes.

Wash oyster mushrooms and cut

In the pan, draw clean water and put it on fire. In boiling water, place potatoes, oyster mushrooms and raw carrots.

After 10 minutes, add the onion frying, salt, pepper and cook the soup for another 10-12 minutes.

Cut fresh parsley as small as possible and add it to the finished mushroom soup with oyster mushrooms.

Mushroom Chicken Soup

Soup cooked on mushroom broth turns out to be incredibly fragrant, but if you add more chicken broth, you will get a truly magical brew from a forest fairy tale. Use chicken legs - the broth on them will turn out to be the most rich. You can take any mushrooms or mushrooms for soup.

Ingredients Required:

• Fresh mushrooms 400 grams
• Chicken legs 4 pieces
• Onion 1 piece
• Carrot 1 piece
• Salt, ground pepper
• Sunflower oil for frying
• Fresh parsley

Cooking method:

Pour water into the pan and put the washed legs there. Bring to a boil, remove the noise and salt, making a small fire.

Wash the onion and chop finely. Wash the mushrooms and cut each into 3-4 parts. On a hot frying pan greased with oil, first put the onion and fry it for 3-4 minutes. Then add mushrooms to it and fry them for 10-12 minutes stirring.

Wash the carrots thoroughly and cut into cubes.

Add carrots and fried mushrooms to the pan. Leave the soup for another 7-8 minutes.

Cut fresh greens as small as possible and add to the prepared mushroom soup with chicken.

Mushroom soup with vermicelli

Soups can be varied by adding various cereals, vegetables or pasta as one of the components. Make a light mushroom soup with vermicelli that will enchant your home with a delicious aroma.

Ingredients Required:

• Fresh mushrooms 500 grams
• Thin vermicelli 100 grams
• Onion 1 piece
• Carrot 1 piece
• Hard Cheese 150 grams
• Salt, ground pepper
• Sunflower oil for frying
• Fresh parsley

Cooking method:

Wash the mushrooms and chop coarsely - 2-3 mushrooms each mushroom.

Peel and chop finely. Wash and peel the carrots, grate on a fine grater.

Fry the onions in a hot frying pan until golden brown, then add grated carrots to it.

Bring the water in the pan to a boil, salt and put the mushrooms in it, which need to be boiled for 7-8 minutes, then add the frying, after another 5 minutes, vermicelli. After 6-7 minutes, remove the soup from the heat.

Grate hard cheese.

Wash the parsley and cut it with a knife, add together with the grated cheese to the prepared mushroom soup with noodles.

The most delicious serving of mushroom soup with sour cream. You can wait until the soup has cooled, or you can put a spoonful of sour cream in only the cooked dish.

Garnish mushroom soup with chopped herbs.

Mushroom dishes are distinguished by a mouth-watering aroma, a bright rich taste. This is especially true for mushroom soup. Different cooking methods make this dish universal, because it is chosen by adherents of low-calorie diets, gourmets, and caring housewives who want to treat their relatives with healthy food. Check out the best proven recipes that make it easy to make delicious soup.

How to choose mushrooms for cooking

To make mushroom soup really tasty and healthy, it is important to choose the right mushrooms. Use these tips:

1. Decide on the place of purchase. In the mushroom season, a massive trade in mushrooms begins, they are sold in markets, in stores, along highways. Purchase this product only in stores. The gifts of nature, collected in roadside places, are saturated with harmful substances.
2. Pay attention to the appearance of the product. Mushrooms should not have any spots, darkening, dirt.
3. Take a fresh product with a hat tight to the leg. If there is a dent when pressing on the surface of the fungus, it is definitely stale. The entrails of the fresh product are dry and plain, flabbiness and friability indicate the beginning of the rotting process.
4. Better to buy young mushrooms. Age is determined by the size and shape of the cap (small, closed), film integrity (if any).
5. When choosing pickled mushrooms, pay attention to the packaging (the best is glass transparent containers), the size of the product (small), the marinade (light, transparent, without turbidity), the composition on the label (which describes the variety of mushrooms, the presence of chemical and flavoring additives), term shelf life (maximum 2 years).
6. When choosing dried mushrooms, give preference to fragrant dark specimens.
7. When buying frozen gifts of nature, take the goods in a transparent hermetically sealed bag. All mushrooms inside the package must be located separately from each other. Clumped specimens indicate that the product has already been thawed. A solid or cut quality product does not crumble.
8. Depending on the nutrition and taste, the presence of toxic substances, mushrooms are divided into the following types:

• The most useful and valuable. This is a white mushroom (boletus), yellow, black, aspen and white mushrooms, mushrooms, home-made mushrooms and oyster mushroom.
• Subject to short heat treatment. Such representatives include the boletus, white loaf, boletus, champignon (pechilnika) meadow and field, butterdish.
• Mushrooms that need a long boil. Such gifts of nature are valuy, flywheel, forest mushroom, chanterelles, honey agaric, russula.
• Edible mushrooms that need double boiling or additional processing. This is a white truffle, blackberry yellow, greenfinch, oyster mushroom, meadow and summer honey agaric.

Step by step recipes for making delicious mushroom soup

The first mushroom dishes are very diverse. The choice of recipes and cooking technology depends on your taste preferences, types of mushrooms and the availability of necessary products. Many prepare a dish with the addition of cereals (rice, barley, buckwheat, millet), others like mushroom soup with meatballs, the rest add pasta, cabbage, olives. To make the soup delicious and nutritious, use the following tips:

• When boiling fresh mushrooms, add a whole peeled onion to them. If she turns blue, then there is a toadstool in the pan.
• Dried mushrooms, pre-soaked in milk, will give the dish a richer flavor.
• Boletus and boletus make the soup darker, this is quite normal.
• Boiled gifts of nature should be washed well with cold water.
• To preserve the mushroom taste, cook them over medium heat.
• To learn about the readiness of the mushroom dish is simple - the raw product will pop up, the finished product will settle to the bottom.

Classic with potatoes

Prepare a traditional version of the soup in which mushrooms retain their unique forest aroma. Calorie content in 100 g of such a dish is 32 calories. To make mushroom soup you need:

• 2 liters of water;
• fresh mushrooms - 100-150 g;
• 1 parsley root;
• potatoes - 5-6 pcs.;
• medium-sized carrot - 2 pcs.;
• onions - 1 pc.;
• sunflower oil -30-50g;
• lavrushka - 1-2 leaves;
• butter - 2 tbsp. spoons;
• salt, black pepper.

1. Peel well washed mushrooms, cut into medium pieces, lightly fry in butter. Transfer the fried product to a pan with boiling water, simmer for about half an hour over low heat.
2. Peel the potatoes, chop them into small cubes, add to the mushrooms.
3. Finely chop the carrot, onion and parsley root, fry until golden brown in sunflower oil and pour into soup.
4. Pepper everything, add lavrushka, salt. Cook for another 20-30 minutes.

From frozen porcini mushrooms with rice in a slow cooker

Freezing is a great way to preserve the freshness of mushrooms in the winter, with the greatest amount of nutrients. Soup with frozen foods in a slow cooker turns out to be tasty and aromatic. Rice gives it density, tomatoes - a pleasant acidity, meat - an even greater fat. Calorie content in 100 g of the dish is 62 kcal. Essential Ingredients:

• chicken meat - 200-300 g;
• canned tomatoes - 3 pcs.;
• frozen mushrooms - 300 g;
• 1 onion;
• celery stalk - 1 pc.;
• 1 medium carrot;
• salt pepper;
• rice groats - 2 large spoons;
• lavrushka - 1-2 leaves;
• potatoes - 3-4 pcs.;
• seasonings.

Cooking:

1. Defrost the mushrooms, boil a little. To make the taste more intense, you need to slightly fry them in vegetable oil.
2. Wash the vegetables well and peel them. Dice potatoes; chop onions, carrots, celery, grate tomatoes using a fine grater.
3. Put prepared vegetables, mushrooms, washed rice, lavrushka, salt, pepper into the capacity of the multicooker (Redmond or Polaris). Pour all over with water.
4. Set the quenching program for 1 hour.
5. Ready mushroom soup served with sour cream.

On chicken with pearl barley

Many believe that it is impossible to cook a delicious dish with barley. But if you follow the step-by-step recipe, the mushroom soup with this grits is delicious. Calorie content in 100 g of the dish is 95 kcal. For cooking you need:

• chicken broth - 1l;
• water - 1 liter;
• pearl barley - 1 glass;
• carrot - 1 pc.;
• 2 heads of onion (onion);
• paprika - 1 teaspoon;
• champignons - 250-300 g;
• chopped greens (cilantro and parsley) - a tablespoon;
• a teaspoon of sugar;
• 1 celery root;
• 1-1.5 Art. tablespoons of pasta (tomato);
• lavrushka - 2 pcs.;
• salt pepper.

Cooking sequence:

1. Pre-fill the barley with water for 4-5 hours, let it swell. Then rinse the cereal.
2. Wash the vegetables, peel the skin.
3. Chop the onion into cubes, carrots and celery with straws. Fry the whole mixture in a frying pan with vegetable oil until half ready, after - add the mushrooms chopped into the plates, fry for another 7-10 minutes.
4. Pour barley into the pan, pour the broth and water. Bringing the liquid to a boil, add the fried champignons, carrots, celery, paprika, tomato paste, salt and pepper.
5. Cook the mushroom soup until the pearl barley is ready for 60-70 minutes. At the end of cooking, add greens.

Champignon with Vermicelli

The ideal spring dish is a light soup with mushrooms and noodles. This first dish is good to feed the baby. Calories in 100 g - 62 kcal. Essential Ingredients:

• noodles - 2 glasses;
• white wine (dry) - 0.5 cups;
• meat (pork or beef) - 400-500 g;
• onion (onion) head - 1 pc.;
• garlic - 2 cloves;
• thick cream - 0.5 cups;
• 2 tbsp. tablespoons butter;
• champignons - 200-250 g;
• potatoes - 2-3 pcs.;
• meat broth - 5-6 glasses;
• salt pepper.

Cooking sequence:

1. Melt the butter on a preheated roasting pan, fry the garlic and onions on it (previously chopped).
2. Add the mushrooms to the transparent onion and fry until moisture disappears from the pan.
3. Cut peeled potatoes into cubes.
4. Rinse the meat by drying with a napkin, cut into strips. Put it in the mushrooms, fry a little, then add the potatoes and pour the whole broth, wine.
5. Cook soup until potatoes are cooked. Then add the noodles, cook another 10 minutes.
6. Season the finished soup with cream, salt and pepper.

With cream cheese and cream

In addition to cream, the original addition to mushroom soup is cream cheese. To give the dish a special taste, in each recipe you can use cheeses with different seasonings. Calories in 100 g - 44 kcal. The following ingredients are needed:

• onions - 2-3 pcs.;
• 1 kg of champignons;
• garlic - 4 cloves;
• seasoning (Italian herbs) - 1 tbsp. a spoon;
• thyme - 3 branches;
• vegetable broth -350-400 g;
• processed cheese - 50 g;
• cream - 1 cup.

Cooking sequence:

• Rinse mushrooms, dry. Sprinkle them with oil, mix with garlic, seasoned and large onion rings, crushed through a press.
• Put the mushrooms in the oven for baking for 30-40 minutes, after pre-heating it.
• Then mashed baked champignons, pour hot broth.
• Combine mashed mushrooms with cream, cream cheese. 3-5 minutes, simmer over low heat.

Bean soup with dried mushrooms

Compared to fresh, dried mushrooms have a richer flavor. In order not to interrupt their taste, seasonings are not used in the soup. Beans add satiety to such a dish. Calories in 100 g - 58 kcal. Essential Ingredients:

• white beans - 1 cup;
• heavy cream - 100-150 g;
• medium-sized carrots - 1 pc.;
• small onion - 1 pc.;
• dried mushrooms - 200-250 g;
• 1 tbsp. a spoonful of butter (creamy);
• some greens, salt.

Cooking sequence:

1. After filling the dried mushrooms with water, leave them to swell for several hours. Then boil the product in the same liquid.
2. 6-8 hours before cooking, fill the beans with cold water. Drain the liquid from it, pour the beans into a saucepan. Fill the beans with water (1.5 liters), put it on the stove, bring to a boil.
3. After - remove the foam with a slotted spoon, salt, reduce the heat.
4. After 15-20 minutes, pour onion and carrots (finely chopped) into the bowl. Cook further until the beans are soft.
5. After - add half of the pre-cooked mushrooms, sliced \u200b\u200bin plates.
6. Grind the rest of the mushrooms into small pieces and fry with butter.
7. When the soup is ready, the mushroom plates should be pulled out (they will decorate our dish).
8. Grind the soup with a blender so that it becomes a homogeneous mass. Add the fried mushrooms, cream, greens. After mixing well, bring the mass to a boil.
9. Pour the soup into plates, garnish with mushroom plates.

A simple recipe from fresh boletus and boletus

In the autumn, an excellent option for the first dish will be a soup of fresh boletus and cap boletus. The main thing is to prepare them correctly. To do this, immerse the mushrooms in cool water for a couple of hours, then peel them, removing the damaged areas, and boil for 5-7 minutes. Calorie content in 100 g - 38 kcal. Procure the following products:

• birch and cap boletus - 1 kg;
• 50 g butter;
• large onion head - 1 pc.;
• potatoes - 4-5 pcs.;
• parsley branches - 10-12 pcs.;
• sour cream - 200 g.

Cooking method:

1. In a stewpan put slices of oil, onion (finely chopped), lightly fry it. Then add pre-soaked, boiled and chopped mushrooms. We fry all together until the moisture evaporates.
2. In a separate saucepan for 5-7 minutes, cook peeled potatoes, cut into medium cubes. Then add mushrooms with onions, cover, simmer another 10 minutes.
3. Ready soup is seasoned with sour cream.

The traditional dish of Russian cuisine is hodgepodge - spicy sour and salty soup. Try an unusual recipe for meat broth. Calories in 100 g - 69 kcal. Essential Ingredients:

• chicken meat - 800 g;
• cooked sausage - 150 g;
• pickles - 3-4 pcs.;
• onions - 1 pc.;
• 3-4 potatoes;
• tomato paste - 1 tbsp. a spoon;
• olives - 50 g;
• vegetable oil - 20-30 g;
• lemon - half;
• greens, salt.

Cooking sequence:

1. Boil chicken in 2 liters of water. Remove it, cool, strain the broth.
2. Cook the frying: lightly chop the finely chopped onion in vegetable oil with tomato paste.
3. Cut the meat and sausage into strips, pour into the broth, boil for 10-15 minutes.
4. Send there the potatoes, diced, boil the dish for another 10-12 minutes.
5. Chop pickles, pour into the soup. 5-7 minutes before cooking, add chopped herbs.
6. Serve the soup with olives and a slice of lemon.

Video

Each self-respecting chef knows the original recipe for mushroom soup. These are broths, gentle mashed potatoes or cream soups, dishes with the addition of original ingredients. There are many options for interesting mushroom soup, which will come in handy for treating households. You can easily cope with this task if you watch the video collection of recipes posted below.

Mushroom soups are so popular with us in Russia that they apparently completely captured me with their popularity. And now what article in a row, I write about them, and I just can’t stop.

The thing is that there are so many interesting and tasty recipes that it is impossible to put them all in one or even two articles. And therefore, starting this topic, I want to reveal it in the best way.

There are soups with frozen, dried and fresh mushrooms in my piggy bank of recipes, soups - mashed potatoes; on vegetable, mushroom, and meat broths; with various vegetables and cereals; cold and hot.

But there are still no less interesting recipes that are not written, for example, with turnips, or zucchini, or fresh cucumbers. Have you tried soy sauce? No? Interesting?! Then I will share new cooking options for such unusual first courses. We will try, experiment, and prepare delicious dishes.

It’s hard to find a person who would not like mushrooms. Here is my mother, for example, although she does not like dishes with them very much, but she loves to collect them. In the country, every day he goes to the forest at 6 in the morning, and by 9 already returns with a full basket of selected noble handsome men.

He cooks them, fries, steams, preserves and salts ... and then treats us, neighbors in the country and all our friends. And enjoys it.

Therefore, I think that delicious, interesting, and sometimes original options will not be superfluous in any piggy bank recipes. Moreover, in today's article I have collected the most non-ordinary ones.

We will need:

• fresh mushrooms - 300 gr
• zucchini - 300 gr
• potatoes - 2 pcs.
• carrots - 1 pc (small)
• celery root - 20 gr
• tomato - 1 pc
• green onion - 60 gr
• butter - 50 gr
• sour cream - for serving
• greens - for serving

Cooking:

1. Cut the roots into strips, or grate for Korean carrots.

2. In a frying pan, warm the butter and fry the carrots and celery on it until soft. Two to three minutes before the end add chopped green onions. Then turn off the heat and cover the pan with a lid so that the extinguishing process continues.

3. Peel the mushrooms, and, if necessary, rinse with cool water. Cut into small pieces, or plates.

They can be used any, but preferably fresh. All forest varieties and store mushrooms will do.

4. Put a pot of water on the fire. Water will need 2 liters. Soup from such a quantity of ingredients we will get 3 liters, that is, 5 to 6 good servings.

5. Cut the potatoes and zucchini into slices, the thickness should be no more than 0.5 cm.

6. But now the water has boiled, and it's time to put chopped mushrooms into it. Foam will appear, it will need to be removed completely. You may have to stand at the pan for about 5 minutes.

7. Cook them for 15 minutes, it is after boiling. Then you can put chopped potatoes and spasserovanny roots with onions, cook all together for another 15 minutes.

As boils, salt to taste.

8. During this time, pour tomato over boiling water, and it is better to hold it in hot water for 2 to 3 minutes, then rinse with cold water and pull off the skin. Cut the tomato into small slices.

9. When 15 minutes have passed, send the chopped tomato and zucchini to the pan. Wait again until the water boils, and cook another 7 to 10 minutes. Try just in case there is enough salt. If you think that is not enough, then add as much as necessary.

10. Turn off the heat and let the soup stand for 5 minutes.

11. Cut greens and cook sour cream. Serve with both.

There is one caveat in the preparation of this soup, if you cook it with mushrooms. It is better to fry them with roots and onions, and only then cook. This does not apply to species of forest representatives.

The same soup can be prepared in another embodiment, namely, at the end of cooking, pour a glass of milk or cream into the broth. Bring to a boil and turn off. In this case, 250 ml will need to proportionally reduce the amount of water for the broth. And this will be a completely new story.

  Mushroom hodgepodge on chicken stock

In one of the previous articles, I already shared the recipe, it used fresh, dried and pickled mushrooms. But I have another no less interesting recipe with fresh mushrooms. And I would like to include him in today's article, because he is really good, and will not leave anyone indifferent.

We will need:

• fresh forest mushrooms - 300 gr
• canned red beans - 1 can
• or ordinary red beans - 100 gr
• chicken stock - 1.5 liters
• potatoes - 2 pcs.
• carrots - 1 pc
• onion - 1 pc
• butter - 2 tbsp. tablespoons (50 gr)
• salt, pepper - to taste
• greens - for serving, olives or olives - for serving
• lemon - for serving
• sour cream - for serving

Cooking:

1. If you use ordinary beans, then it must be soaked overnight. Then drain the water, and boil the beans until tender and rinse. No salt needed.

But for ease of preparation, you can use canned beans, at least red, but at least white.

2. Onion cut into cubes. Grate the carrots.

3. Peel and rinse the mushrooms. If they are too dirty, then you can briefly fill them with cold water to make them easier to clean.

You can choose any variety, but it will be better and more tasty to take different varieties. All of them have different taste and smell, and this will allow you to get a richer taste of the soup as a whole.

4. Warm the oil in a pan and fry the onions in it, then add the mushrooms and fry all together. Do it on a small fire so that the foods are no longer fried, but languished.

Add carrots and simmer all together. For better stewing, you can add to them 1/3 cup chicken stock.

5. Bring the rest of the broth to a boil, add diced potatoes to it, if we use canned beans, we will take a while with its laying out, but if we use ordinary, we spread it with potatoes.

Cook together for 7 minutes

6. Then add the stewed vegetables with mushrooms and cook all together for 15 minutes. 5 to 7 minutes before the end of cooking add canned beans.

7. When serving the hodgepodge, garnish with olives or olives, a slice of lemon, sprinkle with herbs, season with lemon juice and season with sour cream.

I’m even writing a recipe, and my saliva is running. It would be more likely to go to the forest .., but cook such a hodgepodge!

  Soup with melted cheese and minced meat in a slow cooker

In previous articles, we have already cooked. But we didn’t try to cook them with minced meat.

We will cook in the slow cooker. Although, if you want, you can cook the soup in the usual way, that is, in a saucepan.

We will need:

• ground beef - 250 gr
• champignons - 200 gr
• onion - 1 pc
• potatoes - 4-5 pcs.
• carrots - 1 pc
• celery root - 100 g
• processed cheese - 250 - 300 gr
• green onion - half a bunch
• parsley - 0.5 bunch
• basil - 1 sprig
• salt, pepper - to taste

Cooking:

1. Peel the mushrooms, rinse with cold water as necessary, or wipe with a damp cloth. Cut into thin slices.

2. Peel and wash the vegetables. Dice the onion into small cubes. Cut the potatoes and celery root into cubes, and grate the carrots on a medium grater. It is possible on a grater for Korean carrots.

3. We will cook on ground beef, but if you wish, you can cook on any other, including chicken.

4. In the slow cooker, turn on the "Frying" mode. Fry the minced meat in vegetable oil for 5 minutes, while stirring constantly to fry evenly from all sides. Break the lumps.

5. Add mushrooms and fry for another 5 minutes, also stirring the contents.

6. Then add onions, celery and carrots, all at once, and fry all the ingredients for 7 minutes. At the same time, do not forget to mix, so that all of them are well-fried.

7. Put chopped potatoes and pour hot water, it will be enough 1.5 liters. Add salt and pepper to taste.

8. Turn on the “Soup” mode, close the lid and cook for 20 minutes.

9. Then open the lid and add melted cheese, you can add any of those that are now on the shelves of our stores.

10. Cover and leave until cheese is melted. If the multicooker has such a function as “Heating”, you can enable it.

11. Pour the finished soup into plates, garnish with chopped herbs and chopped onions.

In exactly the same way, you can cook such a soup in a regular saucepan.

  Sauerkraut cabbage soup with dried porcini mushrooms

In previous articles, as far as I remember, we had two recipes. But such a dish as Russian cabbage soup, somehow I lost sight of.

Well, I will urgently eliminate this defect.

I admit that I haven’t tried to cook cabbage soup in this version yet. But I believe the author, and they themselves look very appetizing.

Therefore, I am sure that cabbage soup according to this recipe is very tasty. I will definitely try!

  Potato soup with fresh mushrooms

And how tasty it would seem to be an ordinary soup, but stewed in the oven. Already imagined? Then let's cook one!

The soup is thick and rich. And for its preparation we need pots.

We will need:

• fresh mushrooms - 300 gr
• potatoes - 7 pcs.
• carrots - 1 pc
• parsley root - 1 pc.
• onion - 1 pc
• broth (any) - 1.5 liters
• sour cream - 150 ml
• chopped green onions and dill, mixture - 2 tbsp. spoons
• bay leaf - 2 pcs.
• black pepper peas - 3 pcs.
• sour cream - for serving

Cooking:

To prepare such a soup, any mushrooms are suitable, and even better of different varieties. This will provide a richer taste and aroma.

And in winter it can be cooked with fresh or frozen champignons.

You can also use different broth for it - vegetable, mushroom, meat or chicken. Naturally, this will affect the taste, each time it will be different, which is not surprising. But it will be delicious in any chosen option.

1. Peel the mushrooms. Separate hats from legs. Cut the legs into pieces.

2. Leave small hats intact, and cut large hats into several parts. Pour boiling water over them and put into portioned clay pots (3 pieces).

3. Pour 0.5 liters of broth into each pot

4. Preheat the oven to 180 degrees. And put the pots in them, covering them with a lid. Cook for 40 minutes.

5. Meanwhile, cut the onions and parsley root into cubes. Grate the carrots.

6. Fry the mushroom legs in oil, then add the onion and parsley root. When they are a little fried, add carrots. Simmer until soft. You can add a little broth so that the vegetables do not burn.

7. Potatoes cut into cubes.

8. Add chopped potatoes and fried vegetables to each pot. In each put a pea of \u200b\u200bblack pepper and a bay leaf, dividing it into equal parts. And also salt to taste.

9. Put the pots in the oven again and simmer another 20 - 25 minutes.

10. When serving, sprinkle with chopped green onions and herbs, season with sour cream.

In approximately the same way we cooked, but there the dish turned out to be thicker, and because of the chicken, it was even more nutritious.

  Pskovopechersky soup

I happened to be in the old and beautiful city of Pskov. And once, while living there in a hotel, I decided to have lunch at a local restaurant. Since I really like mushrooms in all variants, on the menu I paid attention to the recipe for mushroom soup. But he was not quite ordinary, the mushrooms were not fresh, not dried, not frozen, and not even pickled, but salted.

I ordered it, and was very pleased with the choice. Since until that day I did not try such a dish. Then she began to sort through the recipes, trying to reproduce her favorite taste. And then I found one that is very similar.

We will need:

• salted mushrooms (original Georgian) - 200 gr
• potatoes - 2 - 3 pieces
• onion - 1 pc
• butter - 2 tbsp. spoons
• milk - 1.5 liters
• salt to taste
• bay leaf
• black pepper peas - 3 - 4 pcs.

Cooking:

I tried to cook such a soup with buns, mushrooms () and thrills. And I can say that with all of them, it turns out very tasty. Therefore, take any, do not make a mistake.

1. Cut salted mushrooms in a neat straw and boil until ready in 0.5 liters of milk.

2. While they are boiling, cut the onions into cubes and fry it in butter. Vegetable oil can also be used, and in the recipe I found, it is on it that the soup is cooked. But I like it, it’s cooked in butter.

So that the onion does not crunch in the soup, after frying, you can pour half a glass of water or broth into it and allow it to warm and soften. While the mushrooms are boiling, it will be time.

3. Cut the potatoes into medium-sized cubes and boil in salted water until tender. At the end of cooking, add bay leaf and 3-4 peppercorns. Drain the broth, but you can not pour it.

I freeze such a decoction, and then use it, adding to the first or second courses.

4. Boil the remaining milk in a separate pan and pour it into the pan with mushrooms.

5. Put boiled potatoes and fried onions.

6. Bring the soup to a boil and immediately turn it off.

As a rule, after adding milk, cream or sour cream, the soup is brought to a boil only, and not boiled. This is a rule that it is advisable to adhere to.

The soup is ready, it can be served with chopped herbs.

  Chinese Noodle Soup Recipe

And we have this soup with Chinese motifs, it is slightly spicy and quite piquant. And if you want to cook something special, then this recipe is for you!

We will need:

• champignons - 150 gr
• cucumber - 1 pc
• thin Chinese noodles - 25 gr
• green onion - 2 feathers
• garlic - 1 clove
• vegetable oil - 2 tbsp. spoons
• soy sauce - 1 tbsp. a spoon
• salt to taste

Cooking:

1. Peel the champignons, remove the top film by pulling it over the edge. Then cut into plates.

2. Cut the cucumber into two halves along and peel it from the seeds. Chop into thin strips.

3. Chop green onions, as for salad, and cut garlic into thin slices.

4. Put a pot of water on the fire, it will take 0.5 liters. Cover and wait until it boils.

5. Heat the oil in a pan and fry the onions along with garlic in it, while stirring them constantly. Fry no more than 1 minute.

6. Add chopped mushrooms and cucumber to them. Stir fry for 5 minutes.

7. Add the fried ingredients to the boiled water and bring to a boil again.

8. Break the noodles into pieces. You can use thin Rollton noodles for this. And add to the broth.

9. Also add soy sauce to the soup, mix. Taste, if you need to salt, then add salt as much as needed.

10. Cook for 5 - 7 minutes, depending on the variety of noodles, in general, until cooked.

Serve and eat with pleasure!

  Mushroom Turnip Soup

Sometimes, adding an unusual ingredient to a regular dish, you can create a real culinary masterpiece from an everyday dish. And this time turnip will be this ingredient.

We need (for 5 servings):

• chanterelles - 300 gr
• turnip - 1 - 2 pcs.
• carrots - 1 pc
• potatoes - 3 pcs.
• onion - 1 pc
• green onions - a bunch
• dill - 3 - 4 branches
• black pepper peas
• bay leaf - 1 - 2 pcs.
• salt to taste
• vegetable oil - 2 tbsp. spoons

Cooking:

1. To clear mushrooms of forest litter and the earth. Pour cold water and leave for 30 minutes. If there is land and dirt left on them, all this will get wet and fall away. Although chanterelles are considered one of the purest mushrooms. Apparently take care of their beauty, even in the forest.

2. Peel the turnips and cut them into cubes. Cut a rather large carrot into the same cubes. Dice the onion into smaller ones.

3. Fry in oil in a pan, first onions, then carrots with turnips. Fry over low heat for 5 minutes, stirring the vegetables periodically.

4. Pour two liters of water into the pan and put it on the fire so that it boils. Cover so that this happens quickly. As it boils, add mushrooms to it, remove the foam that has appeared and cook them for 10 minutes.

5. During this time, cut the potatoes into cubes and add to the broth. Cook for another 7 minutes.

6. It's time to add the fried vegetables, and with it the bay leaf, salt to taste and a few peas of black pepper, 6-8 pieces will be enough.

7. Cook everything together for 10 minutes.

8. Serve, sprinkled with fresh herbs and seasoned with sour cream.

For piquancy, you can add a little mustard to such a dish,. But this is for lovers, or gourmets.

You can write a lot of different options and variations. But all of them will only slightly differ from all those that I proposed to you in today's selection.

These changes may concern, for example, which mushrooms to use, add cheese, cream, milk, or not add. What vegetables or cereals to use as components and so on.

And the varieties we considered, perhaps all. And I think that in the season you will not rack your brains for a long time over what recipe to make soup for.

Mushroom soup  can be prepared from so many types of mushrooms, but it is especially tasty and aromatic from white. It is perhaps hard to imagine a more “summer” first course than freshly picked mushroom soup. But even in winter such a soup can be cooked, champignons or dried mushrooms are great for it.

Mushroom soup - preparation of products

To prepare the soup, you need to sort out the mushrooms, rinse thoroughly with running cold water and clean. It’s fashionable to cut large ones into pieces; small ones are put into the broth as a whole. After preparing the broth, it is fashionable to catch mushrooms with a slotted spoon and fry, and then send it back to the soup. Fans of diet foods can do without roasting. If it is planned to put dried mushrooms in the soup, then they should first be soaked in cold water for 3-4 hours, and only then cook.

Mushroom soup - cooking utensils

To cook mushroom soup, you will need a pan of suitable volume and a pan for frying the mushrooms or vegetables themselves (carrots, onions).

Recipe 1: Mushroom Mushroom Soup

The preparation of this soup requires a minimum of time and effort, and the dish turns out tasty, aromatic and mouth-watering. The best addition to it will be croutons made of white bread fried in vegetable oil, a handful of chopped fresh herbs and a couple of spoons of sour cream, which will give the soup a special tenderness and a pleasant creamy taste.

Ingredients

500 g fresh champignons
  2 medium onions
  1 medium carrot
  3 medium potatoes or 150-200 g of vermicelli (preferably "spider webs")
  salt (to taste)
  greens (to taste)
  sour cream (to taste)

Cooking method

Cook the mushroom broth. To do this, thoroughly wash the champignons, cut them into four parts. Put in a pan, pour 2.5-3.0 liters of water, put on medium heat. As soon as the broth begins to boil, remove the resulting foam with a spoon and reduce the heat. Boil for about 1 hour, periodically removing the foam, salt. At this time, peel the carrots and onions, finely chop them and fry in vegetable or olive oil for 3-5 minutes. Then remove the mushrooms from the broth, cool a little and finely chop. Add them to carrots and onions and fry a little more. If you plan to cook soup with potatoes, then you need to peel it, cut into cubes and put in a boiling broth, and when it is almost ready, add mushrooms and vegetables. If the soup is cooked with vermicelli, then first put the mushrooms and vegetables, the soup is simmered for 5-7 minutes, and then put the vermicelli. Next, the soup is cooked for another 2 minutes, after which the pan is removed from the stove. Before serving, the dish should be infused for at least half an hour, it is better to add sour cream and herbs not to the pan, but to the plate.

Recipe 2: Home-made Mushroom Soup with Homemade Noodles

The highlight of this dish is that almost all the ingredients can be collected or made independently. This gives it a special, truly homemade taste, and you should not even talk about the delicious aroma of porcini mushrooms. Well, if you manage to get a real village sour cream, be sure that the pan of this mushroom soup will be eaten in one sitting!

Ingredients

500 g ceps
  2 onions
  2 medium carrots
  2.5-3 cups flour
  50 ml of vegetable oil
  water
  salt (to taste)
  greens (to taste)
  sour cream (to taste)

Cooking method

Prepare the noodle dough: pour half the flour on the board, form a small depression in the center. Pour the oil mixed in a separate container and 100 ml of boiled water at room temperature. Lightly salt and knead the dough in density resembling liquid sour cream. Then gradually add the remaining flour to make the dough steep enough. Roll it with a rolling pin into a thin layer and cut into strips. Put the noodle board in a warm place for several hours so that it dries.

When the noodles are ready, you can start cooking mushroom broth. Mushrooms must be sorted, cleaned and thoroughly washed with cold running water. Then place them in a pan with 2.5-3 liters of water and simmer for about 1 hour, periodically removing the foam, salt. After that, you need to place the noodles in the broth, cook over medium heat for 10-12 minutes. At this time, fry the finely chopped onion in a frying pan in vegetable oil and transfer it to the broth. Let the soup boil for another 2-3 minutes, remove from the stove, insist for about half an hour. Serve sour cream, croutons of white bread and finely chopped fresh herbs.

Recipe 3: Mushroom Soup

This soup has a delicate texture, which is why children will surely like it. For it, you can use champignons, porcini mushrooms or butter. It is better if the mushrooms are not large, they give a richer flavor.

Ingredients

300 g of mushrooms
  50 ml cream
  50 g butter
  1 table. flour spoon
  1 clove of garlic

salt, pepper (to taste)

greens (to taste)

Cooking method

Rinse the mushrooms thoroughly under cold water, peel and cut into medium slices. Boil in salted water for 40-45 minutes. Remove with a slotted spoon and fry in butter, adding flour and finely chopped garlic. When the mushrooms are slightly browned, pour about 2 cups of mushroom broth into the pan, bring to a boil, salt, pepper to taste. Then cool the soup a little, pour into a blender, grind all the components with it with a puree consistency, pour cream and serve the dish on the table, garnished with chopped herbs.

Recipe 4. Mushroom Cream Soup

Ingredients

champignons - 300 g;

carrots and onions - 1 pc.;

greens - a small bunch;

pepper - a pinch;

vegetable oil;

potatoes - 3 pcs.;

100 ml cream;

processed cheese - two pcs.

Cooking method

Boil water in a saucepan. Grind the peeled potatoes in small pieces and dip in boiling water. Cook for ten minutes. While boiling potatoes, peel and wash the carrots and onions. Chop the onion into cubes. Grate carrots on a large segment of the grater. Wash the mushrooms, put on a disposable towel and dry, cut into plates. Pour oil into a preheated stewpan, and transfer mushrooms and vegetables into it. Fry over low heat, stirring occasionally, for five minutes. Cook the roasting soup for another 10 minutes. Cut the cream cheese into slices. Finely chop the washed greens. Pour the cream into the pan and put the curds. Add salt and pepper. As soon as the soup boils, remove into the plates and add the greens. Leave the soup under the lid for 10 minutes.

Recipe 5. Lean Soup with Mushrooms and Beans

Ingredients

a glass of white beans;

three liters of water;

300 g of champignons;

ground black pepper and salt;

onion and carrot;

parsley and dill (greens);

a handful of rice;

mushroom seasoning;

lean oil.

Cooking method

We sort and wash the beans. We put it in a pan, pour a liter of water and leave for five hours or overnight. Then we send to the stove and bring to a boil. Cook over low heat, lid for about an hour. We wash the champignons, put them in a separate pan and pour in two liters of water. After boiling, boil for another five minutes. Peel, rinse and cut into pieces the potatoes. Peel the onion and finely chop. Cut the carrots into thin strips. Using a slotted spoon, remove the champignons from the pan and cut into small pieces. Rinse the rice well. In a boiling mushroom broth, spread the potatoes, half the chopped onions and carrots, rice. Cover and cook for 15 minutes over low heat. Stew the remaining vegetables in hot oil until soft, stirring occasionally. Put the mushrooms in a pan, and fry them with vegetables for a while. Add the roast to the soup. Salt, pepper, season with your favorite spices. Put the boiled beans in a pan and boil for another seven minutes. Put finely chopped greens in the soup. We insist, soup 15 minutes and serve.

Recipe 6. Mushroom and Broccoli Soup

Ingredients

liter of vegetable broth;

table salt and ground pepper;

champignons - 200 g;

30 g butter;

bulb;

200 g broccoli;

potato - 2 pcs.;

parsley (greens).

Cooking method

Boil the vegetable stock in a saucepan. Rinse and disassemble for broccoli inflorescences. Peel the potatoes, rinse them and cut them into cubes. Finely chop the peeled and washed onion. Melt the butter in a pan and fry the onion in it until golden brown. Wash the mushrooms, dry slightly and chop into slices. Transfer potatoes and mushrooms into boiling broth and simmer for 10 minutes over low heat. Add broccoli and fry, salt and boil for another five minutes. Pour hot soup in portions and sprinkle with parsley.

Recipe 7. Creamy Mushroom Soup with Pearl Barley

Ingredients

champignon mushrooms - 400 g;

150 ml cream;

onion - 1 head;

bay leaf, ground pepper and salt;

two potatoes;

carrot;

1500 ml of chicken broth;

garlic - two cloves;

butter - 30 g;

fresh parsley.

Cooking method

Sort barley, rinse and soak overnight. In the morning, rinse the groats, fill with broth, put the whole onion, and cook over high heat. After boiling, turn off the fire and cook for about 20 minutes. Peel the carrots and potatoes, wash and chop: potatoes in small pieces, carrots in small chips. Transfer vegetables to soup and boil for five minutes. Rinse the mushrooms, cut them into plates and fry in butter until cooked. Pepper and salt. Transfer mushrooms to soup and boil for five minutes from boiling. Enter a thin stream of cream, add a bay leaf and salt, keep on fire until it boils and remove from the stove. Add chopped greens and garlic minced through a garlic squeezer. Stir and serve.

Recipe 8. Mushroom Soup with Lentils

Ingredients

two liters of vegetable broth;

a bunch of greenery;

400 g of mushrooms;

olive oil;

50 g of red lentils;

carrot;

potato;

half the onion head;

one zucchini.

Cooking method

We peel and wash the carrots and onions. We chop the vegetables in a small cube and fry in vegetable oil in a cauldron. Mushrooms are cleaned, washed and cut into thin slices. We put them in a cauldron with vegetables. Here we pour out the lentils that have been picked and washed and fry them all together. Pour in the heated broth. Peel potatoes and zucchini, wash and cut into cubes. Spread in boiling broth. Cook another quarter hour. Rinse the greens, peel the garlic and peel with a finely chopped knife. Add everything to the soup, cover and insist for a while.

Recipe 10. Soup from porcini mushrooms with buckwheat

Ingredients

200 g of porcini mushrooms;

100 g of buckwheat;

ground pepper and salt;

450 g of potatoes;

dill and parsley - a bunch;

large onion;

butter - a small piece.

Cooking method

We clean and wash the mushrooms, chop them coarsely. We put it in a saucepan, pour 2.5 liters of water, wait until it boils, and cook for 20 minutes. Peel and dice the potatoes. We sort and wash buckwheat. We put buckwheat and potatoes in a pan and boil for a quarter of an hour. Rub the cleaned carrots into strips. Peel the onion and finely chop. Fry vegetables in butter until soft. Put the frying in the soup and boil for a couple of minutes. Salt, add chopped greens and remove from the stove.

1. You can put bay leaf in the mushroom soup, but you need to do this at the very end of cooking (about 10 minutes), and when the soup is ready, the bay leaf should be removed immediately.

2. Dried mushrooms for cooking soup require about 2-2.5 times less than fresh ones.

3. From boletus and especially boletus, the broth is rather dark, so it is better to make soup with the addition of processed cheese. The cheese is placed at the very end of cooking, previously diced.

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. Dip the fry in 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.