Mushroom and chicken soup are the simplest and most delicious lunches. And if you combine them and prepare mushroom soup with chicken, you will get a wonderful first course that warms, saturates and gives a pleasant feeling of home comfort.

You can prepare this soup at any time of the year, because mushrooms are a product that can be prepared for the winter by drying it. At the same time, neither beneficial properties nor taste will be lost. You can learn how to prepare a delicious and simple soup with dried mushrooms and chicken meat, or make a soup without meat using only chicken broth, while maintaining excellent taste and nutritional value, by reading the step-by-step recipes with photos. These cooking options are also perfect for multicookers. They are also an excellent base for creamy soup.

Dried mushroom soup with chicken

The dish is prepared quickly and easily, and is eaten instantly, as it is very tasty and aromatic. By the way, you can use not only chicken to prepare it, but also the meat of any other bird.

Advice: You can use any dried mushrooms that you can buy or prepare yourself, but the most flavorful soup will be with dried boletus mushrooms. If you decide to take fresh mushrooms, then champignons are best suited for the dish.

Ingredients

Servings: – + 10

• chicken legs 400 g
• dried mushrooms 70 g
• potato 400 g
• onion 100 g
• carrot 100 g
• sunflower oil 40 ml
• water 1.5 l
• Bay leaf 1 PC.
• ground black pepper taste
• salt to taste

Per serving

Calories: 160 kcal

Proteins: 11.1 g

Fats: 8.5 g

Carbohydrates: 9.8 g

60 min. Seal

Mushrooms must be prepared in advance. To do this, place them in a large container with warm water and let them sit in it for about 1-2 hours. Then replace the liquid with fresh one. Let it sit for another 50 minutes. It is necessary to change the water at least once, otherwise the mushrooms may become bitter.

At the same time as the mushrooms, place the chicken in cold water for about 60-70 minutes. If you want the soup to be lower in calories, remove the skin from the meat. This is where most of the fat usually accumulates.

Drain the chicken, fill the container with clean water and place on the stove. Before boiling, remove the foam with a slotted spoon, set the heat to low, throw in the bay leaf and a few black peppercorns. Cook the legs for about 30-40 minutes.

Place the cooked meat, let it cool slightly, select the bones, cut into pieces of the desired size and throw into the broth.

Peel the potatoes and chop into medium cubes. Add it to the soup and cook for 15 minutes.

While the potato stew is cooking, peel the onion and chop it as you like. Fry it in a frying pan in sunflower oil.

Peel the carrots and chop them on a coarse grater or into thin strips. Once the onion becomes translucent, add the carrots and simmer, stirring occasionally, for about 10 minutes.

Now drain the soaked mushrooms, dry them with a paper towel and cut into small pieces. Place them in the frying pan with the onions and carrots.

Salt and pepper the roast. You can season it with your favorite spices. Simmer covered until the mushrooms are soft. This usually takes a third of an hour.

Add the roast to the soup, cook for 10 minutes, then turn it off, add salt as you like, and let it brew under the lid. In half an hour everything is ready.

Advice: You can cook soup from the same amount of ingredients, increasing the number of servings by adding more water and adding barley to the mushroom soup with chicken. It needs to be soaked in advance for several hours, then boiled until half cooked and added to the soup at the same stage as the potatoes.

When serving mushroom soup with chicken, sprinkle it with chopped herbs. You can add a spoonful of sour cream.

Dried mushroom soup in chicken broth with vermicelli

Cooking time: 1 hour

Number of servings: 9




Energy value

• proteins – 16.3 g;
• fats – 22.3 g;
• carbohydrates – 19.6 g;
• calorie content – ​​342 kcal.

Ingredients

• dried mushrooms - 100 g;
• broccoli - 200 g;
• vermicelli - 100 g;
• hard cheese - 220 g;
• onion - 100 g;
• chicken broth - 400 ml;
• cream 10% fat - 250 ml;
• milk 800 ml;
• garlic - 1 clove;
• olive oil - 80 ml;
• flour - 30 g;
• ground black pepper - to taste;
• salt - to taste.

Cooking process

1. You need to prepare everything for this dish in advance. Soak dried mushrooms in warm water for 2 hours. Once during this time, completely drain all the liquid and refill with clean liquid. Then drain in a colander and let the water drain completely.
2. Cut the mushrooms into small pieces. If they themselves are small, you can put them whole in the soup. This will make the dish look more attractive.
3. Peel the onion. Cut it into very small cubes.
4. Heat half the amount of olive oil in a heavy-bottomed saucepan. First fry the onion until translucent, then add the mushrooms. Cook for about 10-15 minutes more.
5. Add salt and pepper to taste into the onion and mushroom frying. Squeeze a clove of garlic into it, stir and simmer everything together for a couple more minutes.
6. Pour hot broth into the pan.
7. Boil the milk, simmer it over low heat for about 5 minutes, and then pour it into the pan with the soup.
8. As soon as the soup starts to boil again, throw in the broccoli florets.
9. Grate the cheese on a fine grater and add to the soup. Remember that you only need to melt it when the liquid is boiling.
10. At the same stage, add vermicelli. Pre-break it as you like.
11. Boil the soup for about 10 minutes. During this time, the broccoli will soften, the vermicelli will almost be cooked, and the cheese will melt.
12. While the soup is preparing, separately heat the remaining olive oil in a frying pan, add flour and fry, stirring constantly, for 5 minutes.
13. Add warm cream and freshly toasted flour to the pan. Let the soup heat to a boil. At the same time, do not forget to stir continuously. After boiling, turn off the heat, season and salt, and let it sit under the lid.
14. Place mushroom soup on the table in beautiful plates or broth bowls, garnishing it with finely chopped herbs and adding a few crackers to each plate.

Advice: vermicelli can be replaced with any other pasta of your choice, or you can even add homemade noodles. True, it is advisable to put in, so to speak, proven pasta, the cooking time of which you know. Otherwise, if they boil, the soup will no longer be so tasty and attractive in appearance.

By enriching mushroom soup with an ingredient such as chicken, you will make it more filling, healthy, tasty, and most importantly, rich in protein, which is very important for those who adhere to proper nutrition and watch their figure. Once you try one of these soups, you'll want to make it every day.

Bon appetit!

Mushroom soup is a frequent treat on the Russian table. Of course, in the summer every good housewife makes preparations from healthy and tasty mushrooms. Often, mushroom soup in winter is a delicious reminder of the fragrant summer. But many housewives admit that dried mushrooms make soup much richer and richer. That is why, even in summer, dried mushrooms are not used for mushroom soup. If you prepare this soup correctly, you can literally amaze your guests with your culinary masterpiece. In addition, mushroom soup is not only an incredibly tasty dish, its preparation does not take much time and effort.

Classic mushroom soup recipe

Each housewife has her own recipe for a unique mushroom soup. However, there is a traditional dish that has a classic recipe. Subsequently, it can be changed, depending on taste and preference.

1. Porcini mushrooms make a light soup. But for mushroom soup, boletuses and boletuses are most often used - they give a good fat and a dark, rich color.
2. A good handful of mushrooms should be thoroughly washed and soaked in boiling water for 1.5-2 hours. This will make the mushrooms soft and pliable.
3. At this time you need to prepare the vegetables. Chop the onion, grate a large carrot, finely chop half a frozen bell pepper (you can do without it). Pour vegetable oil into a frying pan and fry the vegetables in it over low heat. Instead of vegetable oil, you can use butter - it will give the soup a more subtle taste and mild aroma. Fry the vegetables until golden brown and soft.
4. Prepare the potatoes in advance. 2-3 medium-sized potatoes need to be peeled and cut into 1-1.5 cm cubes.
5. Mushrooms need to be removed from the water and cut into small pieces. You should not grind the mushroom too much - it should be felt on your teeth, and not turn into porridge.
6. It's time to put a pot of water on the fire. If you have meat broth ready, use it. The soup will be more rich and satisfying. If you want to prepare dietary mushroom soup, just use water.
7. Some housewives add mushrooms to a pan with the water in which they were infused. In this case, the color of the broth will be dark. If you want to prepare a light, clear soup, add only clean water, without using the one in which the mushrooms have settled.
8. Bring the mushrooms to a boil and reduce heat. After 30 minutes, when you feel a distinct mushroom taste and aroma, add potatoes to the broth.
9. When the potatoes are cooked, add the fried vegetables to the broth and cook for about 20 minutes.
10. Season the broth 5 minutes before it’s ready. Mandatory spices include salt, peppercorns or ground pepper. To taste, you can add basil, sage, suneli hops. Be careful with bay leaves—too much will overpower the flavor of the mushrooms. In general, mushroom soup should be seasoned with caution. If the mushrooms are good, such a dish does not require anything other than pepper and salt.

You can serve mushroom soup with herbs - dill, green onions, parsley, cilantro. In addition, you need to put a spoonful of sour cream, kefir or yogurt on each plate. The fermented milk product gives mushroom soup a special deep taste.

If you like thicker soups, add a handful of thin noodles or a little separately cooked barley to the broth five minutes before readiness. You can add thickness to the soup using wheat flour. Add a couple of spoonfuls to the pan with the vegetables to make the soup a little cloudy and creamy.

This is a recipe for dietary mushroom soup that will appeal not only to you, but also to your children. To prepare it you will need chicken or parts thereof. Don't use chicken breasts - they are very lean and won't add enough flavor to the broth.

Cover the chicken with water and bring to a boil. If you want to get a dietary dish, drain the first water and cook the broth in the second water. Separately, boil the porcini mushrooms in a small bowl until tender. In a frying pan, fry finely grated carrots and chopped onions. Remove the chicken and cut it into small pieces. After this, return the pieces back to the broth, add chopped boiled mushrooms and fried vegetables. Cook for about 30 minutes so that all ingredients are saturated with each other. Add salt and pepper to the soup. The dish turned out to be so light that it can be offered to a sick person without fear. At the same time, the soup turns out to be quite satisfying due to the large amount of protein contained in meat and mushrooms.

Mushroom solyanka

We will prepare Solyanka from champignons or porcini mushrooms. They need to be washed and put in a pan. Pour water over the mushrooms and let them boil. For flavor, add a whole onion to the pan. Separately, fry the onion and tomato paste in a frying pan. When the mushrooms are cooked, drain the water and cut the mushrooms into small pieces. In a pan with pre-prepared meat broth you need to put mushrooms, tomato onions, finely chopped pickled cucumbers without skin, and small capers. Cook all ingredients for about 30 minutes until thoroughly soaked. Don't forget to season the solyanka with salt, pepper and bay leaf. When serving, the soup is garnished with parsley, a slice of lemon, a couple of olives and a spoonful of sour cream are added to each bowl.

Lenten mushroom soup with beans

This soup is good to eat during fasting. Beans and mushrooms have a lot of protein, so these products can easily replace meat. To prepare this dish, you need to soak the beans overnight in advance, and boil them in the morning until tender. In a thick-bottomed saucepan, fry finely chopped onion, grated carrots and thin slices of celery. When the vegetables become soft, add dried mushrooms. After 10-20 minutes, pour water into the pan and leave to cook for about an hour. Then add potatoes to the soup. When the potatoes are cooked, add the prepared beans, salt and spices. Garnish the soup with finely chopped dill.

In a small cauldron or thick-bottomed pan, fry finely chopped pieces of pork (about 300 grams). You can use other meat, but then the soup will not be as satisfying and rich. Add chopped onions and just a little carrots to the meat. Pour water over the fried meat and vegetables and let it boil. After boiling, remove the foam from the broth. Cook the broth for about two hours until the meat becomes very soft. Soak the chanterelles in boiling water a couple of hours in advance. Drain the mushrooms in a colander and chop them. When the meat is ready, add mushrooms to the cauldron. Cook them until fully cooked. Five minutes before the end of cooking, season the soup with spices, add a little melted cheese and a handful of oatmeal. Mushroom stew with meat turns out incredibly appetizing and aromatic. Oatmeal gives the soup thickness, and melted cheese has a special languid aroma.

Pea soup with champignons

Fry pieces of meat in a frying pan, add chopped onions and grated carrots. For beauty, you can add grated tomato. Transfer the contents of the pan to a saucepan of boiling water. Add peas to the boiling broth, and when they are half ready, add the chopped and washed dried champignons. 15 minutes before cooking, you can add potatoes - if desired. Season the soup with bay leaf, salt and ground black pepper. This hearty and tasty dish will decorate any table.

Mushroom soup with eggs

This unusual recipe for mushroom soup will certainly appeal to you if you are tired of traditional recipes for preparing this dish. For such a delicacy, we need a rich meat broth, three eggs, wine, spices and mushrooms (porcini mushrooms are best suited for this recipe). You need to add washed and cut mushrooms into several slices into the meat broth and let them cook well. When the mushrooms become soft, add a dessert spoon of wine and a teaspoon of salt to the broth. Don't forget about salt and pepper. You need to add a little more pepper than usual. Beat the eggs separately and add them in a thin stream to the boiling broth. This soup is served with sour cream and herbs. Wine gives the dish a special tartness, and sugar and salt make the taste unusual.

Mushroom soups are a real treasure trove of Russian cuisine. Recipes can be changed by adding cereals, pasta, different vegetables and spices. One thing that remains constant is the deep flavor of the rich mushroom broth. Make dried mushroom soup to add variety to your winter diet!

Video: how to soak dry mushrooms for mushroom soup

Soup from dried porcini mushrooms turns out to be nourishing, tasty and incredibly aromatic, easy to prepare at home and liked by everyone without exception: both adults and children.

To make a delicacy with your own hands, you don’t need any special culinary skills: you need to soak dried porcini mushrooms for several hours, then boil them in the same water where they were soaked, add a few additional ingredients - and in half an hour the delicious dish will be ready. To prepare, you will need the simplest ingredients: onions, carrots, noodles, potatoes; if desired, you can use melted cream cheese and chicken broth.

Calorie content of soup

Porcini mushrooms can be classified as dietary products: their calorie content is 285 calories per 100 grams. This amount of product is enough for 5-6 full servings of soup, so you can safely enjoy a tasty and aromatic treat without worrying about your figure.

Depending on other ingredients, the calorie content of the finished dish can range from 40 to 100 calories per serving: if you use only onions, carrots, a little oil for sautéing and a handful of noodles and potatoes, the calorie content will be less, and if you add fatty chicken meat or processed cheese - more.

However, even in this case, the soup turns out to be low-calorie and is perfect for those who like to eat tasty food, but do not forget to watch their figure.

Porcini mushroom soup with melted cheese

Ingredients

Servings: 6

• dry porcini mushrooms 50 g
• water 1.5 l
• potato 500 g
• bulb onions 2 pcs
• carrot 2 pcs
• processed cheese 230 g
• butter 30 g
• salt 5 g
• black pepper to taste

Per serving

Calories: 55 kcal

Proteins: 1.6 g

Fats: 4.1 g

Carbohydrates: 3.3 g

50 min. Video recipe Print

Soak dried porcini mushrooms in water for 2 hours, then put on fire and cook at low boil for 25 minutes.

Peel the potatoes, cut into small pieces and add to the mushroom broth. Continue cooking for another 15 minutes.

Cut the onions and carrots into small cubes and fry in butter until soft. Transfer to the soup pot and cook for 5-7 minutes. Do not let the vegetables get a golden brown crust, this will ruin the taste of the finished dish!

Cut the processed cheese into arbitrary pieces, add to the soup and cook, stirring constantly, until the cheeses are completely dissolved. This will take approximately 2-3 minutes.

Season the mushroom soup with salt, add black pepper if desired, and serve.

Dried porcini mushroom soup with noodles

Ingredients (for 5 servings):

• dried porcini mushrooms – 30 g;
• water – 1.5 l.;
• onion – 100 g;
• carrots – 125 g;
• noodles – 125 g;
• butter – 30 g;
• salt – 5 g;
• bay leaf – 1 pc.;
• fresh parsley - 3-4 sprigs.

How to cook:

1. Wash the dried mushrooms, put them in a saucepan and cover with clean cold water for 3-4 hours. Then strain the liquid through a sieve, but do not pour it out, and cut the mushrooms into arbitrary pieces. Return the mushrooms and strained water to the pan, place on the stove and wait until it boils, then cover and cook for 25 minutes.
2. Add noodles and continue cooking for another 5 minutes.
3. While the noodles are cooking, cut the onion into cubes and grate the carrots on a fine grater. Heat the butter in a frying pan, add vegetables and fry for 5-7 minutes, stirring occasionally. To make a vegetarian version, you can use vegetable oil.
4. Add the prepared vegetables and bay leaf to the mushrooms and cook for 5 minutes, then remove from the heat.
5. Finely chop the parsley and add to the soup, wait 2-3 minutes for the treat to cool a little and steep, then serve.

Video cooking

Chicken soup with dried porcini mushrooms

Ingredients (for 8 servings):

• chicken meat: wings, legs, thighs, necks – 400 g;
• water – 2.5 l.;
• dry porcini mushrooms – 100 g;
• potatoes – 300 g;
• carrots – 2 pcs.;
• onions – 2 heads;
• butter – 45 g;
• small vermicelli – 75 g;
• salt – 10 g;
• black pepper – ½ tsp, optional.

Preparation:

1. Place the chicken meat in a saucepan, add 1 onion and 1 carrot, add one liter of water and cook for 20 minutes. Then remove the vegetables, remove the meat from the pan, separate from the bones, chop finely and return to the broth.
2. Wash the porcini mushrooms, add 1.5 liters of cold water and leave for 2-3 hours. Then strain the liquid and chop the mushrooms randomly. Combine mushrooms and mushroom water with chicken broth. Place on the fire and cook, covered, for 20 minutes at a low simmer.
3. Add chopped potatoes and continue cooking for 15 minutes.
4. Cut the carrots and onions into cubes, fry in butter until soft, then add to the soup.
5. Place small noodles in the broth, stir and continue cooking together for another 7 minutes, and then remove from the heat.

The aromatic chicken soup with mushrooms is ready, you can start tasting!

Calories: Not specified
Cooking time: Not indicated

Dried mushrooms give their own special taste to the broth, the soup turns out tasty and very aromatic! Mushroom soups are prepared in different ways: lean, with water or rich, with chicken broth, add water in which the mushrooms were soaked to the soup, stew mushrooms in oil with vegetables or immediately put them in the broth, season the soups with fried vegetables, cereals, pasta, etc. Whatever recipe you choose, mushroom soup with chicken broth will be delicious! The whole secret is in the unusual, rich mushroom taste, for which these soups are so loved!
Preparing dried mushrooms takes some time, so plan to prepare the soup the day before. You can fill them with cold water for several hours or overnight, or you can pour boiling water, then the mushrooms will swell for one to two hours. There is no need to throw away the water in which the mushrooms have swollen; it is very aromatic. One thing is confusing - the soup becomes dark, the potatoes in it also turn dark due to the rich mushroom broth. If the aesthetic component is not your first priority, add mushroom water to the broth. If you don't like dark soups, throw them out. Be sure to rinse the mushrooms before adding them to the soup. Wild mushrooms are not washed before drying, and even after thorough cleaning, small particles of soil may remain on the back of the cap.

Ingredients:

- dried mushrooms (porcini, boletus) – 30 g;
- potatoes – 3-4 tubers;
- carrots – 1 large;
- onion – 2 pcs;
- chicken broth – 1.5-2 liters;
- water – 1.5 cups;
- salt - to taste;
- any greens (onion, dill, parsley) - for serving soup;
- vegetable oil – 1-1.5 tbsp. spoons.

Recipe with photos step by step:

Pour boiling water over the dried mushrooms, we will need 1-1.5 cups. Leave for at least an hour, but you can leave longer. At the same time, cook the chicken broth. Fill the chicken leg or wings and backs with cold water and bring to a boil over high heat. We collect the rising foam, before doing this we reduce the boiling of the broth to almost noticeable. Salt to taste. Cook for 40-60 minutes, the time depends on the quality of the meat (domestic and broth chickens take longer to cook, broilers will be ready faster). We take the chicken out of the broth and strain it.

Strain the water from the mushrooms into a saucepan with broth (or pour it out - at your discretion). Wash the mushrooms under cold water two or three times.

Cut the soaked mushrooms into small pieces, not very finely. You can leave them whole if the cuttings were fine before drying.

The broth with mushroom water should be brought to a boil. Add the mushrooms, cut into pieces, and cook at a gentle simmer under the lid for 25-30 minutes, until soft.






As soon as we set the mushrooms to cook, we clean and chop the vegetables. We cut the potatoes into strips, cubes or pieces of any shape. We cut the carrots into rounds, then chop them into strips. Finely chop the onion.

After about ten minutes, add potato pieces to the pan with the mushrooms, let them boil well and give the soup flavor and thickness. If you like your potatoes completely boiled, add them to the broth along with the mushrooms.

Carrots and onions should be lightly sautéed in oil. First pour the onion into well-heated oil, stir it, avoiding frying. After 3-4 minutes the onion will become lighter, as if transparent. Now add the carrots and simmer for about 10 minutes over low heat. There is no need to fry the vegetables; when sautéing, they will only soften and become saturated with oil.




Place the soft vegetables and butter into the soup and stir. Taste for salt and add if necessary. For taste, you can throw in some ground pepper, but not much. Cook the soup for another five minutes, turn it off and let it brew on a warm burner under the lid.

Serve mushroom soup in chicken broth with sour cream. You can season it with any fresh herbs (very fragrant with dill!), if you don’t have fresh ones, then add a couple of pinches of frozen ones, but not into the plates, but into the pan before turning off the soup. It also turns out very tasty, which is also easy to prepare according to our recipe. Bon appetit!




Author Elena Litvinenko (Sangina)

Ingredients

• chicken (ham) - 2 pcs.;
• dried mushrooms 10 - 20 gr.;
• potatoes - 5 pcs.;
• onion - 1 pc.;
• small carrot - 1 pc.;
• vegetable oil - 1 - 2 tbsp. l.;
• salt to taste;
• ground black pepper to taste;
• bay leaf - 1 pc.;
• Italian herbs seasoning to taste;

Cooking method

1. First, soak the dried mushrooms in boiling water for 15 minutes.
2. Then pour out all unnecessary water and chop the mushrooms.
3. Fill the chicken legs with cold water, put on the fire and bring to a boil. After boiling, cook the chicken for 20 minutes.
4. Cut the potatoes into small squares.
5. After 20 minutes have passed, add salt to the broth, add potatoes, reduce the heat and continue cooking for another 20 minutes.
6. Cut the onion into cubes or strips.
7. Coarsely grate the carrots.
8. Lightly fry the onion in vegetable oil, then add the carrots and mix.
9. Place chopped mushrooms in a frying pan with vegetables, salt, season with pepper, and add seasonings if desired. Fry the ingredients until the mushrooms soften.
10. 10 minutes before the soup is completely ready, add the prepared vegetables, fried with mushrooms, add a bay leaf and finish cooking.
11. Turn off the cooked mushroom soup, let it sit, then pour it into plates and serve.

Photo of the reader who cooked this bag with barley:

Bon appetit!