Mushroom soup with meat broth. Potato soup with meat and mushrooms

01.08.2019 Grill menu

Only does not exist in the world! But the most satisfying option, perhaps, is a soup with mushrooms and meat. The recipe is so simple that anyone can cook it. This first course is perfect for serving a family dinner table. It will definitely be appreciated by men who like tasty and hearty food. Hot and rich broth will saturate the body well and give strength for new achievements! It is just perfect for a winter day, because this soup with meat and mushrooms will not only warm you up, but also remind you of warm summer days with its magical aroma.

Any mushrooms can be used for cooking. But if possible, it is better to use mushrooms collected from the forest. They are much more aromatic and tasty than their greenhouse counterparts. Greens can also be used in a variety of ways. Suitable for fresh, dry and frozen.

Ingredients:

meat - 250-300 grams;
mushrooms (any) - 200 grams;
potatoes - 5-6 pieces;
onion - 1 piece;
carrots - 1 piece;
greens to taste;
table salt - 1.5 tbsp. spoons (or to taste);
vegetable oil - 3-4 tbsp. spoons;
water - 2.5 liters.

How to make soup with mushrooms and meat:

1. The meat must be thoroughly rinsed under cool running water. Pat dry with paper towel and chop finely with a sharp kitchen knife.

2. Pour the required amount of water into a saucepan, put the meat cut into small pieces there. Put on medium heat, bring to a boil and remove the resulting foam.

3. The mushrooms should be washed, if necessary, cut each mushroom into several pieces. Put them in a frying pan, add half the vegetable oil and fry lightly.

4. Add the fried mushrooms to the boiling broth and cook with the meat for 40-50 minutes.

5. At this time, peel the potatoes, cut into cubes or strips.

6. When the meat and mushrooms have been cooked for the right amount of time, add the chopped potatoes to the broth.

7. While the potatoes are ready to cook, chop the peeled onion with the help. Wash carrots and grate finely. Mix vegetables, place in skillet, add remaining oil and fry until soft.

8. Add the fried vegetables to the broth. Mushroom soup with meat will instantly acquire a delicious golden hue.

9. Salt. By the way, the amount of salt can be adjusted at your discretion.

10. Pour chopped herbs into a saucepan and bring the soup until tender.

Before serving, the soup should be allowed to brew under the lid for 15-20 minutes.

Enjoy your meal!!!

Best regards, Marina Tofan.
Recipe and photo specially for the Sitaya family site.

Both pork and beef are used to make mushroom soup with meat. Even when cooking soup with turkey or chicken broth, they get a delicious dish. Brew a soup with rice, noodles. It is very important to add vegetables and herbs: then the soup will not only be nutritious, but also healthy.

Mushroom soup with beef will help to diversify the usual diet, the recipe for which we suggest taking note of all housewives. This dish requires the following components:

300 grams of beef;
300 grams of chanterelles;
carrot;
celery;
4 potatoes;
laurel leaf;
spice;
vegetable oil;
greens.

First you need to prepare the beef. Cut it into small cubes. Peel onions, carrots and finely chop vegetables. Cut the celery into slices. Peel the chanterelles, wash, cut into small slices.

Preheat a roasting pan, quickly fry the beef over high heat until golden brown. Stir the meat constantly so that it does not burn. Then put it in a saucepan, pour boiling water, add spices to taste. Cook over low heat.

This time, fry the chanterelles, and then send them to the beef. Fry vegetables in a little oil. At the next stage, transfer them to the stew and cook until the chanterelles and beef are fully cooked.

When the broth is ready, you need to remove the bay leaf from it and season with chopped garlic. Sprinkle with herbs before serving.

The secret soup recipe for pork lovers

Some housewives prefer to cook pork rather than beef. In this case, mushroom soup with pork can become a signature dish. We offer a recipe for such a dish. There is no need to fry vegetables during the preparation of the soup. Mushroom soup is prepared in meat broth.
The ingredients for the dish are as follows:

250 grams of pork pulp;
130 grams of fresh champignons;
3 pieces of potatoes;
half a carrot;
bulb;
spice;
2.5 liters of water.

Cut the pork into medium cubes and place in a saucepan. Pour it with water, put half an onion, half a ring of carrots. Put the pot on gas. When the water boils, remove the foam, season with salt and simmer for about 25 minutes. Then remove the onion from the pan.

Peel the potatoes, cut into small cubes. The champignons need to be cut into plates. Then send them to boiling broth. Cook the stew for half an hour, reducing the heat. If necessary, you can add hot water.

Then put the spices in the soup, mix everything and leave to cook for another 10 minutes. Add finely chopped garlic at the end of cooking.

Remove the pan from heat, cover the soup with mushrooms and meat with a lid. It should be infused for 15 minutes.

When serving, sprinkle the chowder with herbs.

Mushroom stew recipe

The list of food products is as follows:

500 grams of pork;
300 grams of champignons;
2 pieces of onions;
carrot;
3 pieces of potatoes;
100 grams of vermicelli;
vegetable oil;
spice.

Put a piece of pork in a saucepan, pour cold water, cook over medium heat.

If the broth was prepared earlier, it should boil, and the boiled pork should be cut into pieces.

When using fresh or frozen mushrooms, you must immediately throw them into the stew and boil along with the meat.

The dried product should be pre-soaked in warm water for 3 hours before cooking. To make the broth rich, fragrant, you need to add onions, carrots.

Any kind of mushroom can be added to the recipe. An interesting taste of the soup is obtained using several types of product.

While pork with mushrooms is being cooked, you should peel and chop onions and carrots. Preheat a roasting pan, fry a little onion. When it is browned, throw in the carrots, simmer for 2 - 3 minutes. Then put potatoes with vegetables, fry a little and put all the ingredients in a saucepan with pork and mushrooms.

Reduce the heat, continue cooking the chowder for another 15 minutes until the potatoes are fully cooked.

Then you should add fine vermicelli, cook for another 5 minutes. Sprinkle with herbs before serving. You can add a piece of soft cheese to the plate to add a savory flavor.

Vegetable soup recipe

We suggest making soup with mushrooms and cabbage. A step by step recipe will help with this. To make a meal, you need to follow the steps:

Wash the brisket, put in cold water. Add onions, carrots. Cook for 2.5 hours. Skim off the foam when the water boils. At the end of cooking, put bay leaf and pepper.
Remove the pork from the broth and chop.
Cut onions, peppers, carrots into strips, tomatoes into cubes.
Chop the cabbage.
Potatoes - cubes.
Defrost chanterelles and cut into slices.
Preheat a skillet, place the carrots, sauté, then add the onions and sauté together.
When the vegetables are golden brown, add the pepper.
Simmer the tomatoes in another pan until gruel is formed.
Also fry the chanterelles in a separate frying pan.
Bring the broth to a boil, add all prepared ingredients except the tomatoes.
Add all the spices.
At the end of cooking, pour in the stewed tomatoes, put the pork.
Cook for a couple more minutes until fully cooked.

Mushroom chowder is a very tasty dish, and if you add meat to it, it will taste much brighter. Cooking broth is quite simple, even a novice hostess can handle the dish, the main thing is to follow the recipe.

Delicious, rich, hearty champignon soup will please not only adults, but also children. Having offered such a dish to the household at one fine moment, be sure that they will certainly ask for more!
To prepare mushroom mushroom soup with mushrooms with meat, we need (we take the ingredients for a 2-liter saucepan):

500g raw champignons
200g pork or beef
1 onion
1 small carrot
4 medium potatoes
2 tbsp butter
1.7 l of water

Preparation:

Fry finely chopped meat until light crust:

Throw the fried meat into boiled salted water and cook for a couple of minutes. Meanwhile, we clean and cut the potatoes ourselves.

We also send chopped potatoes to meat.

We clean the onion. Because I have long given up frying in soups (but the taste of onions adds flavor to the first courses, therefore it is not so easy to get rid of it), I prefer to throw the peeled onion completely into the first courses. After boiling, I just take it out of the soup and throw it away.

While our soup is boiling, we will be busy with mushrooms.

There is no secret here: we cut each mushroom in half, and later we cut it into long and narrow pieces and send it to the pan.

It is necessary to fry them until cooked, let them brown a little, so they will convey not only their own taste to the dish, but also the color.

First, fry without any fat, and when the water comes out of them, add a little sunflower oil. Do not forget to salt the mushrooms, you can even oversalt them a little, the taste of the soup will only benefit from this. After they are fried, add 1 tablespoon of oil and leave in the pan.

Meanwhile, 10-15 minutes before the end of making the soup, we throw the peeled and grated carrots into the soup and cook for 7-10 minutes.

After that, add the fried mushrooms, bring to a boil and turn off.

At the end, throw another tablespoon of butter into the finished soup and close the lid.

Take your time to serve it to the table, let it infuse for at least 15 minutes.

The recipe for meat soup with mushrooms is suitable both for preparing a family dinner and for a festive feast. If you already have a ready-made meat broth, then you can take it to make the soup. This will help cut the cooking time in half. If there is no ready-made broth, it will be possible to cook the products at the same time.

Using this recipe for mushroom soup with meat, you can also prepare a light dietary dish if you take a piece of chicken breast. With beef or pork, the soup will be more rich and satisfying. Depending on your personal preference, you can prepare a hot dish for every taste.

To prepare meat soup with mushrooms and meat, put the meat in a saucepan, pour cold water and put on medium heat. If the broth is already ready, then it will need to be brought to a boil, and the boiled meat should be cut into portions.

If you decide to use fresh or frozen mushrooms, then they can be added to the soup immediately and cooked along with the meat. Dried mushrooms will need to be soaked in warm water in advance - about 2-3 hours before the soup starts. Soup with mushrooms and meat will be more aromatic and rich if you add some vegetables to the broth - parsley root, a piece of carrot and half an onion.

To prepare this dish, you can take any kind of mushrooms - boletus, honey agarics, champignons, chanterelles or white ones. The taste of the soup will be more interesting if you take an assortment - a mixture of several types of mushrooms. If you are using fresh wild mushrooms, boil them in a separate saucepan with one peeled onion beforehand. If the mushrooms boil and the onions do not darken, then they are safe and can be cooked further. If the onion changes color, then such a treat will need to be discarded.

While the meat and mushrooms are boiling, it will be necessary to peel and cut the vegetables into not very large pieces. Peel and chop the carrots into thin rings.

Cut the onion into small cubes.

The potatoes can be cut into thin wedges or medium-sized cubes.

Pour some vegetable oil into a frying pan, put onions and fry lightly. When the onion is slightly browned, add the carrots and simmer for a few more minutes. Add potatoes to the fried vegetables, fry for a few more minutes and transfer to a saucepan with mushroom and meat soup. Boiled vegetables can already be removed from the broth - they can be used to make pate or vegetable puree.

Reduce heat and continue cooking the soup for another 15 minutes to fully cook the potatoes. If you cook meat in a whole piece, you will need to take it out of the soup, cool it slightly, cut it into small portions and put it back in the pan. If you cook soup with mushrooms and meat in a ready-made broth, at this stage you can add meat that has been boiled in advance.

When the soup with mushrooms and meat is almost ready, add a little thin vermicelli to it. Continue to cook the soup over high heat for another 5-6 minutes, after which you can add some fresh or dried herbs to it and remove from the stove.

Ready soup with mushrooms and meat can be served immediately, or you can add a piece of soft cheese to the plates for piquancy. Enjoy your meal!

yum-yum-yum.ru

Delicious soup with mushrooms and meat

Mushroom soup with meat broth can be cooked both in winter and in summer. The combination of two types of proteins in the soup - animal and vegetable, gives rise to an unusually rich taste and high nutritional value of the dish.

The technology for making soup with mushrooms and meat is simple and affordable. If desired, the hostess can experiment with ingredients, choosing the type of meat or mushrooms to your taste... Our soup will be with meat and potatoes, but if you want to reduce the calorie content, exclude this root vegetable from the recipe.

Mushroom selection

For cooking, I chose porcini mushrooms (eringi), which are often called royal oyster mushrooms for their excellent taste, high nutritional value, the presence of vitamins D2 and B. From this mushroom, a beautiful transparent broth is obtained, and the useful microelements present in the leg and caps are not destroyed during heat treatment. But if you couldn't get the yering, you can use your favorite wild mushrooms, as well as champignonsgrown in private farms.

In order for all the beneficial properties to be preserved in mushrooms, it is desirable to defrost slowly, leaving at room temperature for a couple of hours... You can transfer the frozen mushrooms from the freezer to the refrigerator in the evening and leave there until the morning so that they gradually thaw naturally. It is better to place the mushrooms in a colander when defrosting so that they do not get moisture.

If you are short on time, defrost the mushrooms in the microwave in the “defrost” mode. However, this method is not the most useful, since the quality of the mushrooms deteriorates.

If you are using pure frozen mushrooms that do not require washing, you can immediately throw them into boiling water and boil without defrosting.

Soak mushrooms in cold water for 2-3 hours before use. This is required in order for the mushrooms to restore their natural structure and give the water unnecessary and harmful substances to us. Then we drain the water and fill the mushrooms with clean water, in which we will cook them.

Soup with mushrooms and meat in a slow cooker

What does summer smell like? Many are sure that flowers, berries and mushrooms. Let's put a vase with your favorite chamomiles on the table, cook compote from berries, and serve soup with mushrooms and meat for the first. We offer a recipe for this wonderful dish with a photo. And to help in the preparation of delicious mushroom soup with meat and potatoes, we will call a multicooker, in which you can both fry the necessary ingredients and carry out direct cooking.

Type of dish: first course
Cooking method: frying and cooking in a multicooker
Servings: 6-8

Ingredients:

porcini mushrooms (eringi) - 300 g
beef - 300 g
potatoes - 3 pcs. (large) or 4-5 small
onion - 1 pc.
carrots - 1 pc.
tomato paste - 1 tbsp l.
sunflower oil - 1 tbsp. l.
salt to taste
water - 3 l

Cooking method:

Finely chop the onion. We send to the meat. We mix. For mixing we use a special wooden or plastic spoon (spatula) so as not to scratch the non-stick coating of the bowl with an iron spoon.

Rub the carrots on a fine grater or cut into thin strips. Add to meat and onions, fry until golden brown.

Put tomato paste in a bowl. We mix. We simmer a little and pour in water. We turn on the "Soup" mode.

Cut the mushrooms into cubes. We send to the soup. Any mushrooms can be used. I have porcini mushrooms. In appearance, they are most similar to oyster mushrooms, only more fleshy, tasty and aromatic, like real porcini mushrooms.

Next, we send diced potatoes to the multicooker bowl. Cook until the signal that the dish is ready.

A fragrant and delicious soup with mushrooms, potatoes and meat in a slow cooker is ready.

Sprinkle with herbs and serve! For the first course, you can serve sour cream or milk cream, which are put in 1 tsp. each on a plate. The taste is softer and softer.

Soup with meat and dried mushrooms

Having stopped your choice on a recipe for a soup with meat and dried mushrooms, you can be sure that you will have a wonderful and hearty lunch. We will cook in an ordinary saucepan on the stove. For this first course, I recommend taking chicken meat, which goes well with dried mushrooms and gives a spicy and delicate taste in a duet. Meat from any part of the carcass is suitable, you can even use chicken offal.

Cooking method: cooking on the stove in a saucepan

Cooking time: 1 hour 15 minutes. (+ 2 hours for soaking mushrooms)

Servings: 7-8

Ingredients:

dried mushrooms - 20 g
potatoes - 4-5 tubers
chicken - 600 g
onion - 1 pc.
carrots - 1 pc.
sunflower oil - 2 tbsp. l.
bay leaf - 1 pc.
salt to taste
ground black pepper - a pinch
water - 3 l

Cooking method

Soak dried mushrooms in cold water (0.5 l) for 2 hours in advance. After that, drain the water, chop the mushrooms if necessary.
Grind chicken meat into pieces, put in a saucepan, fill with cold water. We put the saucepan on the stove and bring the water to a boil. Reduce heat and cook meat for 20 minutes.
Now cut the potatoes into small cubes. Add it to the saucepan, turn up the heat. After re-boiling the water, the fire should be reduced and the potatoes and meat should be boiled for another 20 minutes.
Meanwhile, clean and chop the onion, grate the carrots. Saute vegetables in vegetable oil in a frying pan for 3 minutes.
While the chicken and potatoes are cooking, let's fry. Add the soaked and chopped dried mushrooms to the pan with carrots and onions. Add a small amount of salt and seasoning. We continue to fry the ingredients all together over low heat until the mushrooms are completely softened (about 13 minutes).
Add the finished frying with mushrooms to the pan, put the bay leaf. We continue to cook for another 10 minutes. At the end, add salt and spices to taste.
Turn off the soup with dried mushrooms and chicken, let it brew for 10-15 minutes. Now you can pour the first course into plates and serve. A trail of wondrous aroma will instantly fill the house and gather all relatives in the kitchen. You can serve the soup with garlic sauce, sour cream. A good addition would be white or rye bread croutons.

If you are a supporter of dietary food, you can cook mushroom soup in meat broth without frying vegetables. Just throw chopped vegetables into boiling water and boil.

Dried mushrooms are best stored in vacuum containers, which will perfectly protect the product from foreign odors, moisture, moths, bugs and mold. Linen bags, paper bags, cardboard boxes are also suitable for storage. Dried mushrooms will "breathe" in them, there will be no risk of mold formation. but in a "breathing" and leaky container, uninvited "guests" can get in the product (moth, cereal bugs), such a container will not save you from moisture penetration.

Sometimes dried mushrooms are stored in glass jars covered with plastic or iron lids, as well as in sealed ceramic containers. Such packaging will not allow the penetration of moths, foreign odors and moisture, but it does not "breathe" and a poorly dried product will melt and mold in it. To prevent this from happening, put only carefully dried mushrooms in the jar. The storage area for dried mushrooms must be well ventilated, dry, without sudden temperature changes.

If all conditions are met, dried mushrooms can be stored for several years (on average - 3 years).

na-mangale.ru

Soup with mushrooms and beef step by step photo recipe

A simple recipe for mushroom soup with beef meat. To prepare this dish, you need to boil a good beef broth, then boil fresh or frozen mushrooms, fry onions, carrots and toss potatoes.

Throw the defrosted piece of meat into the pan, after having typed water into it, put the pan with water and meat on the stove, stove, clear pepper, turn it on.

We simply defrost the mushrooms (if you use frozen ones), namely, pour cold water for half a minute. The essence of the action is not so much to unfreeze the mushrooms, but to make the next stage (cleaning them) easier. To prepare this mushroom soup I used boletus mushrooms frozen even in the fall, but I think that any mushrooms with a porous cap will do, however, if you have butter, they need to be boiled at least twice, otherwise they will give bitterness.

So, we clean the mushrooms poured with water from the skin. You need to clean both the caps and the legs. This should be done so that debris does not float in your mushroom soup, because if the mushrooms are not cleaned, the skin itself will exfoliate and then it will be problematic to catch it.

Let's start slicing mushrooms. You need to cut the mushrooms in a "semi-frozen" state, if you defrost the mushrooms completely, I believe that it will be difficult to make one sauerkraut from them, and then it will be difficult to cut them ... First, we cut all the caps into slices of about 0.5 cm. If you have large mushrooms (such as - white), you can cut the hedgehog slices across the middle ... But in general, I don’t care to size, because they are one hell of a boil and mushroom soup only mushroom fibers will float ...

First, we cut the legs in half along the length, then cut them across, about 1 cm thick.

Throw the resulting mushroom slices into a saucepan, fill the mushrooms with cold water (so that the water hides them by about 5 cm.)

We put the pan on the burner next to the meat, bring the mushrooms to a boil, and boil for 10-15 minutes. In the process, you can remove the foam from both meat and mushrooms, but you do not need to salt both of them yet. After cooking, the water from the mushrooms must be drained, or, use a metal colander (plastic - can melt). After boiling, the mushrooms separated from the water can be poured back into the pot in which you boiled them, after rinsing it. We will need boiled mushrooms later ... By the way, who cares why we cooked them at all - I will answer! For reassurance! So that the mushrooms do not give our mushroom soup bitterness. Sometimes it happens that when boiling soup it doesn't taste bitter at all - especially when you cook it from fresh mushrooms, but I got in a couple of times ... therefore, if anyone wants to take a chance - you are welcome, and I'll boil them better ... so it's calmer for me! :)

While you have both pots steaming on the hot plates in the process of making your mushroom soup, let's start cooking the vegetables. First of all, we need vegetables to make a delicious meat broth - our foundation for future mushroom soup! Cut both carrots into strips,

Coarsely chop one onion

And as soon as our meat boils for 5-10 minutes and all the foam is thoroughly removed by you, we throw the whole chopped onion head and one handful of chopped carrots into the pan with beef (we leave the rest of the carrots for frying). Meat with onions and carrots should be cooked for 20-30 minutes, after which….

We catch the meat from the pan and leave it to cool, for example, on a saucer. As soon as the meat is extracted, we throw our boiled mushrooms into the broth, and they begin to cook there already in the broth.

After the meat has cooled down, it must be cut into portioned pieces. In general, this is an amateur's business, but personally I prefer to cut boiled beef into small pieces, approximately the same as shown in the photo of the recipe.

We put the chopped meat in a saucepan with our mushrooms, and while the mushrooms and meat continue to cook (and they should cook for about 30 minutes more), we proceed to preparing the frying for the soup.

Cut all the remaining onion into thin half rings,

Fry the onion in vegetable oil until golden brown,

Throw the previously cut carrots into the pan, and fry it all for 10-15 minutes, remembering to periodically stir everything so as not to burn.

We cut the potatoes (it can be smaller, it can be larger - as you like),

And if it has already passed (from the moment of throwing sliced \u200b\u200bmeat and mushrooms into the pan) 30 minutes, put the potatoes into the pan, cook it there for 10 minutes, then salt, and

We throw in the already almost finished mushroom soup - our frying from a frying pan. After that, throw in a bay leaf, a little ground black pepper (or peas), dry mixtures of parsley and / or dill herbs, cook our soup for another 10-15 minutes over moderate heat,

Then we pour it into plates, add sour cream, whoever is not too lazy - you can throw in there thinly chopped slices of tomatoes, chopped fresh dill or parsley, and that's it, our mushroom soup is completely cooked, enjoy the result.

cookingman.ru

Mushroom soup from frozen mushrooms with meat and potatoes - a step-by-step recipe with a photo of cooking at home

Mushroom soup with meat we will not cook in the form of mashed potatoes. Usually, such a European dish must be brought to the state of a thick puree and served neat. We will cook a soup at home from frozen mushrooms, potatoes and pieces of boiled beef.

This dish is based on rich meat broth. Only after its preparation will we boil tender mushrooms in a saucepan. By the way, you can take any mushrooms: mushrooms, boletus or champignons.

You will find a step-by-step recipe for cooking a dish with a photo below, it will tell you in detail how to cook a delicious and aromatic mushroom soup quickly and easily. There is no need to fiddle with preparing the ingredients separately, all products are cooked in one pan until cooked. Pick your favorite spice palette and experiment with the flavor of the soup. Aromatic dry spices and herbs will also be useful.

Let's start cooking.

Cooking steps

Let's prepare the main ingredients for making beef mushroom soup.

Grind the meat in convenient pieces and cook in salted water for 90 minutes. We remove the foam from the surface of the liquid.

Peel and cut the carrots into convenient, not too large strips.

Peel and cut the potatoes into medium-sized cubes.

Peel the onion and cut into half rings, fry it with carrots in vegetable oil until golden brown.

We wash the frozen mushrooms under running water, cut into convenient quarters and add to the broth. We also send chopped potatoes and ready-made vegetable mixture there.

Bring the liquid in a saucepan to a boil, add bay leaves, allspice and other spices to taste to the soup. Cook the dish under a closed lid for 15-20 minutes until the potatoes and mushrooms are ready, remove from heat and let it brew. Pour the dish into plates and serve along with black garlic bread. Mushroom soup from frozen mushrooms with meat and potatoes is ready.

Most housewives love to cook mushroom soup with meat, because this dish lacks a strict, clear recipe. It is good in that it gives endless space for culinary experiments, because you can cook it every time in a completely new way, it is enough to change the set of products and the shape of the slicing.

The benefits of soups with mushrooms are well known, because mushrooms contain a large amount of vitamins and minerals necessary for the normal functioning of the human body. In addition, mushrooms are rich in plant proteins, but remember that in this regard, mushroom soups are high in calories.

Mushrooms are called forest meat, forest bread and even forest vegetables and this is not an exaggeration. Mushrooms can easily replace all of these foods on your table. The main thing is that this wonderful product is of high quality. When buying mushrooms on the market, be sure to lightly press on the cap and leg of the mushroom, if they are watery to the touch or, on the contrary, crumble into dust, it is better to refuse to buy them.

How to make mushroom soup with meat - 15 varieties

According to many culinary experts, the most delicious of mushroom soups is forest mushroom soup, not only from fresh, but also from frozen mushrooms.

How to defrost mushrooms naturally. Transfer the mushrooms to a separate bowl and place on the bottom shelf of the refrigerator. It will take about 10 hours to defrost one kilogram of mushrooms. Then they can be used as fresh.

Ingredients:

Potatoes 0.5 kg.
Beef 300 gr.
Honey mushrooms 0.3 kg.
Bow 1 pc.
Carrots 1 pc.
Vegetable oil (any) 5 tbsp. spoons
Salt pepper
Sour cream 3 tbsp. spoons
Greens to taste

Preparation:

Boil meat broth. Remove the meat from the broth. Cut the meat into portions.

Put the meat back in the broth. Defrost mushrooms beforehand. Drain off excess liquid. Finely chop the mushrooms.

Transfer the mushrooms to the broth. Put honey mushrooms to cook for 15 minutes. Peel the potatoes, cut into strips.

Transfer the potatoes to a saucepan and cook for 30 minutes. Prepare frying with finely chopped onions and chopped carrots.

Transfer the finished frying to the soup 10 minutes before the end of cooking. Sort the greens with your hands and chop finely. Add herbs, salt, pepper to the soup.

Serve with sour cream.

It will take you only 15 minutes to prepare this soup, and the dish will delight you with its delicate texture and excellent aroma.

Ingredients:

Oyster mushrooms fried with carrots and onions 300 gr.
Potatoes (peeled) 0.5 kg.
Smoked beef 200 gr.
Egg (boiled) 6 pcs.
Greens 50 gr.
Sour cream 50 gr.
Salt to taste

Preparation:

Cut the potatoes into medium-sized cubes. Cut the beef into cubes, in portions.

Put beef and potatoes in boiling water. Season the soup to taste. Cut the eggs into medium-sized cubes.

Finely chop the greens. 5 minutes before the end of cooking the soup, add eggs and herbs to the pan. Mix gently. Season the soup with sour cream.

You don't have to buy a lot of ingredients to make mushroom dumpling soup. The essential foods for him are mushrooms, cornstarch and leeks. Optionally, you can supplement the soup with any vegetables that are stored in your refrigerator.

Ingredients:

Chicken fillet (chopped) 500 gr.
Chicken broth 2 cups
Leeks (chopped) 2 cups
Celery (chopped) 1 cup
Porcini mushrooms (cut into strips) 300 gr.
Olive oil 2 tbsp spoons
Garlic (finely chopped) 1 clove
Bay leaf
Thyme stem 2 pcs.
Ground black pepper 0.25 tsp
Parsley, minced 0.3 cups
Corn grains 1 cup
Carrots (chopped) 1 cup
Cornstarch 1 cup
Salt 1 tsp

Preparation:

Heat oil in a saucepan. Add garlic, carrots, celery, onions, mushrooms, bay leaves and thyme. Add chicken. Fry for 15 minutes.

Pour broth into a saucepan, put corn in it. Add spices.

Simmer for 20 minutes.

Prepare dumplings:

Knead the cornstarch and water into a tough dough. Roll out the dough into long, thin strips. Cut the dough with scissors into pieces 2-3 centimeters wide.

Bring the soup to a high boil. Put the pieces of corn dough into it, one at a time. Cook for 10 minutes without stirring. Add parsley to the soup.

Hot, hearty, rich soup is an ideal dish for a family lunch during the cold season. Cook the meat broth in advance and then it will take you 20-30 minutes to serve fresh soup to the table.

Ingredients:

Meat broth 2 liters
Beef (boiled) 100 gr.
Vermicelli 75 gr.
Champignons 100 gr.
Carrots (peeled) 1 pc.
Potatoes (peeled) 3 pcs.
Sweet pepper 1 pc.
Greens 50 gr.

Preparation:

Cut the potatoes into cubes. Grate the carrots on a fine grater. Chop the onion very finely. Sort the greens and chop finely. Peel the pepper, cut into strips.

Peel the champignons, cut into plates. Cut the meat into cubes. Bring the broth to a boil. Transfer the meat, carrots, onions and potatoes to the broth.

Cook for about 15 minutes. Add mushrooms and noodles, peppers and herbs to the soup. Season with spices to taste.

Everyone knows that hearty and delicious mushroom soups are made from fresh, dried, frozen mushrooms. However, in modern cooking, soups are also made from canned mushrooms. They turn out to be just as tasty, only they cook much faster.

Ingredients:

Water 2 liters
Chicken 300 gr.
Potatoes 0.5 kg.
Carrots 1 pc.
Onion 1 pc.
Champignons 1 can
Semolina 1 tbsp. the spoon
Olive oil 1 tbsp the spoon
Greens
Spices, salt

Preparation:

Boil chicken broth. Take out the poultry meat and disassemble it into fibers. Put the meat in the broth. Open a jar of champignons. Drain off excess liquid.

Finely chop the mushrooms. Peel the potatoes, cut into strips. Transfer the potatoes to a saucepan and cook for 20 minutes. Prepare frying with finely chopped onions, chopped carrots and mushrooms.

Transfer the finished frying to the soup 10 minutes before the end of cooking. Season with salt and pepper to taste. Pour semolina into the soup in a thin stream.

Mix gently. Sort the greens with your hands and chop finely. Add herbs to the soup.

Do you need a tasty and fast food for your family with a hearty lunch? A wonderful recipe for mushroom soup with cream cheese will come in handy.

Ingredients:

Chicken broth 3 liters
Chicken meat 200 gr.
Potatoes (peeled) 5 pcs.
Onions (peeled) 2 pcs.
Carrots (peeled) 1 pc.
Champignons 350 gr.
Processed cheese 2 pcs.
Greens 50 gr.
Salt, pepper, laurel leaf
Butter 50 gr.

Preparation:

Bring the broth to a boil. Disassemble the poultry into fibers. Transfer the meat to the broth. Cut the potatoes into small cubes.

Transfer the potatoes to the boiling broth. Cook until tender. Cut the mushrooms into plates. Chop the onion very finely. Grate carrots on a fine grater.

Fry the mushrooms in a pan. Add onions and carrots to the mushrooms. Fry vegetables until tender. Transfer the roast to the boiling broth.

Break the cheese with your hands or grate it on a coarse grater. Add the cheese to the boiling soup. Stir gently until completely dissolved. Cook for 10 minutes.

Sort the greens with your hands and chop finely. Serve with butter and herbs.

Mushroom soup with chanterelles turns out to be joyful in color, taste and aroma. These mushrooms appear first in the forest and grow throughout the summer. So see the recipe and cook!

Ingredients:

Water 3 liters
Chicken 0.5 pcs.
Rice 0.5 cups
Peppercorns, laurel leaf, 3-4 pcs.
Chanterelles 300 gr.
Onions (peeled) 1 pc.
Potatoes (peeled) 4 pcs.
Greens (parsley, dill, tarragon)
Sour cream optional.

Preparation:

Boil chicken broth. Wash and sort the chanterelles. Chop mushrooms that are too large. Boil the chanterelles in a separate bowl. Rinse the chanterelles again.

Boil the mushrooms again in fresh, salted water. Remove the poultry meat from the broth into a separate bowl. Chop the chicken and return it to the soup.

Add rice to the broth. Cook for 15 minutes. Cut the potatoes into small cubes. Put potatoes and a whole peeled onion into the soup.

Cook for 10 minutes. Add mushrooms to the soup. Cook for 3 minutes. Remove the onion from the soup and discard. Sort the greens with your hands and chop finely.

Serve with sour cream and herbs.

Mushroom soup with meat - "Peking style"

Peking Soup has a wonderful rich taste. The main thing is to strictly follow the recipe and buy all the necessary ingredients in advance.

Ingredients:

Beef 500 gr.
Water 1-1.5 liters
Mushrooms 50 gr.
Kohlrabi cabbage 100 gr.
Ginger (root) 1/2 pc.
Soy sauce 0.5 tbsp. spoons
Frying fat 0.5 tbsp. spoons
Salt to taste
Pepper to taste.

Preparation:

Cut the beef into portions. Grate the ginger on a fine grater. Fry the meat with ginger for 10 minutes. Bring the broth to a boil.

Transfer the fried meat to it. Cook until the broth is half boiled away. Peel the mushrooms, cut into slices. Chop kohlrabi.

Strain the broth. Add mushrooms and kohlrabi cabbage to the broth.

Bring the soup to a boil. Season with salt and pepper, cover and cook for 15 minutes. Add soy sauce before serving.

The recipe for a real "male" soup will help feed the whole family. Thanks to real meat broth, the soup turns out to be very satisfying, the mushrooms give it their aroma, and the pickled cucumber adds pungency and piquancy. Ideally!

Ingredients:

Meat 300 gr.
Porcini mushrooms 300 gr.
Cucumber (salted) 2 pcs.
Carrots (peeled) 1 pc.
Onions (peeled) 1 pc.
Potatoes 5 pcs.
Soy sauce 2 tbsp spoons
Greens 20 gr.
Sour cream - for serving.

Preparation:

Boil meat broth. Remove the meat and cut into portions. Put the meat in the broth.

Peel and wash porcini mushrooms and chop. Boil the mushrooms in a separate bowl. Drain the mushrooms.

Boil the mushrooms again in fresh salted water. Transfer the mushrooms to the broth. Cook for 15 minutes. Peel the potatoes, cut into strips.

Transfer the potatoes to the soup. Cook for 15 minutes. Grate carrots. Finely chop the onion.

Fry the onions and carrots. Chop the pickles very finely.

Squeeze out excess juice with your hands. Add pickles with sauteed vegetables. Simmer on the fire for 1-2 minutes. Add soy sauce.

Add vegetables to the pot. Boil. Salt to taste. Serve with sour cream and herbs.

The classic recipe for mushroom soup is one of the most amazing dishes in Russian cuisine. Prepared in beef broth with the obligatory addition of dried mushrooms.

Ingredients:

Beef meat 1 kg.
Fresh mushrooms 300 gr.
Dried mushrooms 50 gr.
Buckwheat 6 tbsp. spoons
Potatoes 3 pcs.
Carrots 1 pc.
Bulb onion 1 pc.
Vegetable oil 3 tbsp. spoons
Spices to taste.

Preparation:

Rinse the meat thoroughly. Pour cold water over the meat. Boil. Skim off the foam, drain the first broth.

Pour boiling water over the meat and cook until cooked over low heat. Pour boiling water over the dried mushrooms. Close the pan with a lid and leave to soak.

Wash fresh mushrooms, cut into plates. Fry mushrooms until soft in vegetable oil

Fry carrots and onions. Remove the meat from the broth. Cut into portions.

Peel the potatoes, cut into small cubes and add to the broth. Transfer all mushrooms to broth. Pour buckwheat into the soup and cook until tender

When the potatoes are almost ready, add the vegetable fry and spices. Cook until cooked.

Thai style mushroom soup with meat and coconut milk

Another Asian style soup recipe. Thanks to the combination of meat, mushrooms and coconut milk, this soup is especially good in summer.

Ingredients:

Champignons (small) 450 gr.
Chicken 0.5 pcs.
Lime (zest and juice) 1 pc.
Coriander (fresh, chopped) 3 tbsp. spoons
Soy sauce 2 tsp
Coconut milk (canned) 280 ml.

Preparation:

Boil chicken broth. Take out the poultry meat and disassemble it into fibers.

Put the meat in the broth. Pour the thinly sliced \u200b\u200bmushrooms into the hot broth.

Add juice and grated lime zest, chopped coriander, soy sauce to the broth. Bring to a boil over low heat. Cook for 3-5 minutes.

Cool the soup a little. Grind the soup with a blender until smooth. Pour the prepared cream soup back into the pan

Add coconut milk. Stir and heat the soup over the fire, not boiling.

Salt to taste. Garnish with chopped herbs when serving.

Soup recipe proven over the years. Namely - mushroom soup with meat and barley. Divine smell, taste, sight - that's what you get by choosing this recipe.

Ingredients:

Fresh mushrooms (champignons) 210 gr.
Butter 45 gr.
Bulb onion 1 pc.
Water 5 glasses
Beef 200 gr.
Carrots 2 pcs.
Barley 0.25 cups
Potatoes 1 pc.
Celery, herbs to taste
Laurel leaf
Basil
Salt.

Preparation:

Peel the onion and chop finely. Peel the carrots and cut into slices. Peel the celery and cut into thin strips.

Peel potatoes, chop arbitrarily. Wash the mushrooms, cut into plates. Wash the beef, cut into portions.

Rinse the pearl barley several times. Put a saucepan on the stove. Melt butter in it.

Add onion and simmer for 1-2 minutes. Add mushrooms and fry until golden brown. Add meat and fry lightly.

Add carrots and celery. Saute for 1-2 minutes. Pour water into prepared foods. Bring water to a boil.

Add pearl barley and potatoes. Cook until tender. Salt, add spices.

Cream of champignon soup is a fairly simple dish to prepare, but its taste and attractive appearance will be appropriate on the festive table.

Ingredients:

Water 2 liters
Chicken 300 gr.
Potatoes 0.5 kg.
Carrots 1 pc.
Onion 1 pc.
Champignons 500 gr.
Cream 50 ml.
Butter 25 gr.
Olive oil 1 tbsp the spoon
Greens
Spices, salt, pepper to taste

Preparation:

Boil chicken broth. Remove the poultry meat from the broth and disassemble into fibers. Put the meat in the broth. Peel the potatoes, cut into strips.

Transfer the potatoes to a saucepan and cook for 20 minutes. Finely chop the mushrooms. Peel and chop the onion. Peel the carrots and cut into thin strips.

Prepare frying with finely chopped onions, chopped carrots and mushrooms. Transfer the finished frying to the soup 10 minutes before the end of cooking.

Season with salt and pepper to taste. Add cream to the soup in a thin stream. Add butter. Turn off the fire.

Bring the soup to a smooth state with a blender. Sort the greens and chop finely. Add herbs to the soup.

Asian style shiitake mushroom soup is very special. Thanks to the combination of meat with the aroma of mushrooms, hearty peas and potatoes, this soup is good in winter and summer, and for lunch and dinner.

Choose a plump shiitake mushroom. In a good mushroom, the edges of the cap are bent down, and the cap itself is velvety, dark brown in color and has a pattern of cracks. Examine the mushrooms carefully. They should be damp to the touch and free of mold.

Ingredients:

Beef 300 gr.
Shiitake mushrooms 300 gr.
Peas 300 gr.
Bulb onion 1 pc.
Carrots 1 pc.
Potatoes 3 pcs.
Tomatoes 2 pcs.
Greens 20 gr.
Vegetable oil 50 ml.
Salt, spices to taste.

Preparation:

Rinse the peas. Pour boiling water over the peas. Finely chop the meat. Fry the meat in a saucepan in vegetable oil.

Peel and chop the onion. Add chopped onion, simmer together for 1-2 minutes. Peel and chop the carrots.

Add carrots, simmer together for 1-2 minutes. Pour boiling water over 2/3 of the dish volume. Bring the soup to a boil. Peel and chop the potatoes.

After 20 minutes add peas and potatoes soaked in boiling water. After 40 minutes add the shiitake mushrooms. After 55 minutes, add the chopped tomatoes.

After 5 minutes, turn off the heat and let the soup brew for 20 minutes.