Mushroom soup can be prepared from many types of mushrooms, but it is especially tasty and aromatic it comes from white ones. Perhaps it is difficult to imagine a more "summer" first course than a soup made from freshly picked mushrooms. But even in winter, such a soup can be prepared; champignons or dried mushrooms are perfect for it.

Mushroom soup - food preparation

To prepare the soup, the mushrooms need to be sorted out, thoroughly rinsed with running cold water and peeled. Large ones are fashionable to cut into pieces, small ones are put in the broth as a whole. After preparing the broth, it is fashionable to catch the mushrooms with a slotted spoon and fry, and then send them back to the soup. Fans of dietary dishes can do without frying. If you plan to put dried mushrooms in the soup, then you should first soak them in cold water for 3-4 hours, and only then cook.

Mushroom soup - preparing dishes

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

Recipe 1: Mushroom Champignon Soup

Cooking this soup requires a minimum of time and effort, and the dish turns out to be tasty, aromatic and appetizing. The best addition to it will be white bread croutons fried in vegetable oil, a handful of chopped fresh herbs and a couple of tablespoons 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 vermicelli (better "cobwebs")
salt (to taste)
greens (to taste)
sour cream (to taste)

Cooking method

Prepare mushroom broth. To do this, thoroughly wash the mushrooms, cut them into four parts. Put in a saucepan, pour 2.5-3.0 liters of water, put on medium heat. As soon as the broth begins to boil, remove the foam formed with a spoon and reduce the heat. Cook for about 1 hour, periodically skimming off the foam, season with salt. At this time, peel carrots and onions, chop them finely and fry in vegetable or olive oil for 3-5 minutes. Then remove the mushrooms from the broth, cool slightly and chop finely. 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 the boiling broth, and when it is almost ready, add mushrooms and vegetables there. If the soup is prepared with noodles, then first put mushrooms and vegetables, the soup is simmered for 5-7 minutes, and then the noodles are put. 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: porcini mushroom soup with homemade noodles

The highlight of this dish is that almost all of the ingredients can be harvested or made on your own. This gives it a special, truly homemade taste, and there is no need to talk about the delicious aroma of porcini mushrooms. Well, if you manage to get a real country sour cream, be sure that the pan of this mushroom soup will be eaten in one sitting!

Ingredients

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

Cooking method

Prepare the noodle dough: pour half of the flour onto the board, form a small depression in the center. Pour oil mixed in a separate container and 100 ml of boiled water at room temperature into it. Lightly add salt and knead the dough to a thickness reminiscent of liquid sour cream. Then gradually add the remaining flour until the dough is steep enough. Roll it with a rolling pin into a thin layer and cut into strips. Place the noodle board in a warm place for a few hours to dry.

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

Recipe 3: Mushroom Puree Soup

This soup has a delicate texture that will surely please children. For it, you can use champignons, porcini mushrooms or boletus. It is better if the mushrooms are medium-sized, they give a richer aroma.

Ingredients

300 g mushrooms
50 ml cream
50 g butter
1 table. a spoonful of flour
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 pieces. 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 lightly browned, pour about 2 cups of mushroom broth into the pan, bring to a boil, season with salt and pepper to taste. Then cool the soup a little, pour it into a blender, grind with it all the ingredients to a puree-like consistency, pour in the cream and serve the dish on the table, decorating with chopped herbs.

Recipe 4. Creamy mushroom 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. Chop the peeled potatoes into small pieces and dip in boiling water. Cook for ten minutes. While the potatoes are cooking, peel and wash the carrots and onions. Chop the onion into cubes. Grate the carrots on a coarse grater. Wash the mushrooms, place on a disposable towel and pat dry, cut into slices. Pour oil into a preheated saucepan, and put mushrooms and vegetables into it. Fry over low heat, stirring occasionally, for five minutes. Cook the broiled soup for another 10 minutes. Cut the processed cheese into pieces. Finely chop the washed greens. Pour the cream into a saucepan and add the curds. Add salt and pepper. As soon as the soup boils, remove to the stoves and add the herbs. Leave the soup covered for 10 minutes.

Recipe 5. Lean soup with mushrooms and beans

Ingredients

a glass of white beans;

three liters of water;

300 g champignons;

ground black pepper and salt;

onion and carrot;

parsley and dill (herbs);

a handful of rice;

mushroom seasoning;

lean oil.

Cooking method

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

Recipe 6. Champignon and broccoli soup

Ingredients

liter of vegetable broth;

table salt and ground pepper;

champignons - 200 g;

30 g butter;

bulb;

200 g broccoli;

potatoes - 2 pcs.;

parsley (greens).

Cooking method

Boil the vegetable stock in a saucepan. Rinse and disassemble broccoli. Peel potatoes, rinse and cut into cubes. Finely chop the peeled and washed onion. Melt the butter in a frying pan and fry the onion in it until golden brown. Wash the mushrooms, lightly dry and chop into slices. Transfer the potatoes and mushrooms to the boiling broth and cook over low heat for ten minutes. Add broccoli and stir-fry, salt and cook 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 chicken broth;

garlic - two cloves;

butter - 30 g;

fresh parsley.

Cooking method

Sort the barley, rinse and soak overnight. In the morning, rinse the cereals, cover with broth, put in a whole onion, and cook over high heat. After boiling, twist the heat and cook for about 20 minutes. Peel the carrots and potatoes, rinse and chop: potatoes - in small pieces, carrots into small shavings. Transfer vegetables to soup and simmer for five minutes. Rinse the mushrooms, cut them into slices and fry in butter until tender. Season with pepper and salt. Transfer the mushrooms to the soup and simmer for five minutes until boiling. Add cream in a thin stream, add bay leaf and salt, keep on fire until boiling and remove from heat. Add chopped herbs and garlic minced through a garlic press. Stir and serve.

Recipe 8. Mushroom soup with lentils

Ingredients

two liters of vegetable broth;

a bunch of greens;

400 g of mushrooms;

olive oil;

50 g red lentils;

carrot;

potato;

half of the onion;

one zucchini.

Cooking method

We peel and wash carrots and onions. Chop vegetables into small cubes and fry in vegetable oil in a cauldron. We clean the mushrooms, wash and cut into thin slices. We put them in a cauldron with vegetables. Pour the sorted and washed lentils here and fry everything together. Pour in the warmed broth. Peel the potatoes and zucchini, rinse and cut into cubes. Put it in a boiling broth. Cook for another quarter of an hour. Rinse the greens, peel the garlic and chop it with a finely sharp knife. Add everything to the soup, cover and leave for a while.

Recipe 10. Porcini mushroom soup with buckwheat

Ingredients

200 g of porcini mushrooms;

100 g of buckwheat;

ground pepper and salt;

450 g potatoes;

dill and parsley - a bunch;

large onion;

butter - a small piece.

Cooking method

We clean and wash the mushrooms, chop them coarsely. Put it in a saucepan, fill it with 2.5 liters of water, wait until it boils, and cook for 20 minutes. Peel and dice the potatoes. We sort out and wash the buckwheat. Put buckwheat and potatoes in a saucepan and boil for a quarter of an hour. Rub the peeled carrots with straws. Peel and finely chop the onion. Fry vegetables in butter until soft. Transfer the frying to the soup and boil for a couple of minutes. Season with salt, add chopped herbs and remove from stove.

1. You can put a bay leaf in the mushroom soup, but this must be done at the very end of cooking (in 10 minutes), and when the soup is ready, the bay leaf must 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 boletus, the broth turns out to be quite dark, so it is better to cook soup with the addition of processed cheese. The cheese is placed at the very end of cooking, pre-cut into cubes.

Amazing aroma, nutritional value, benefits and bright taste - all this is about mushroom soups. Because they are very rich and taste good. And how to cook them correctly, you can find out in this article, where we give 7 recipes.
The content of the article:

Mushroom soup - a soup where the main component of the dish is, of course, 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. Mushroom soup is prepared from fresh, frozen or dry mushrooms. Most often they use champignons or oyster mushrooms, which are sold all year round today. Forest mushrooms are also popular.

Soup with mushrooms is divided into several types: classic, cream soups and puree 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 mushrooms in soups manifest themselves in different ways. The most nutritious, rich and aromatic are soups made from porcini mushrooms or camelina, less nourishing and rich from milk mushrooms, boletus and boletus, soups from autumn mushrooms, mushrooms or blue russula have an even less bright taste. And the least nutritious soups made from oyster mushrooms, butter oil and green russula.

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

In cooking, mushroom soups are considered gourmet gourmet dishes, while they are express dishes that are prepared in 30 minutes. However, in order to make it excellent, you should master all the subtleties and secrets of cooking.

Secrets of making aromatic mushroom soup

• Fresh mushrooms are placed in the soup raw or fried in oil. The roasting process will reveal all the unique notes of mushroom aroma.
• Dried mushrooms are pre-soaked in boiling water for 1 hour, preferably overnight, this will help to reveal their taste. In this case, the liquid in which the mushrooms were soaked is not poured out, but filtered and added to the pan for the richness of the soup.
• Frozen mushrooms are dipped in boiling water, without defrosting, and boiled.
• For 3 liters of water, 1 glass of dry mushrooms is used, then the soup will be rich.
• The amount of fresh mushrooms should be the same in volume as 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, such as black pepper, basil, cumin, garlic, rosemary, thyme, etc. However, despite such a 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, 2 tablespoons will help. flour or semolina fried in a pan. The products are first diluted with 200 ml of broth, and then added to the bulk.
• French chefs claim that mushroom soup will fully open only after 3 minutes of strong boil at the end of cooking and infusion for 20 minutes.
• Classic serving of mushroom soup - with croutons, herbs and sour cream. Sour cream and garlic sauce is placed separately.

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

Mushroom soup made from frozen mushrooms

Frozen mushrooms can be used with those found in the supermarket, such as porcini or aspen mushrooms. They are all useful and valuable sources of vegetable protein, and the broth is aromatic and satisfying. And if you want to cook a soup with a higher calorie content, then cook it with meat broth. For a dietary option, boil in water.

• Caloric content per 100 g - 45 kcal.
• Servings - 2
• Cooking time - 35 minutes

Ingredients:

• Frozen mushrooms - 300 g
• Salt with pepper - to taste
• Potatoes - 1 pc.
• Leek - 1 pc.
• Butter - 20 g
• Carrots - 1 pc.
• Drinking water - 1.5 l

Making frozen mushroom soup:

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

Slice the potatoes and allow them to be served with the mushrooms.

Fry chopped carrots and leeks in oil and add them to the soup.

Cook, covered, until vegetables are soft. Add salt and pepper at the end of cooking.

Mushroom champignon soup

Fragrant, delicious champignons will win the hearts of the most discerning gourmets! There is nothing easier than cooking a delicious soup with them, because they are easy and quick to prepare, and most importantly, they are safe for health, in comparison with forest ones.

Ingredients for champignon soup:

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

Preparation:

1. Cut the mushrooms, cover with drinking water and cook for 1 hour.
2. Fry chopped carrots and onions in oil 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 through.

Mushroom soup made from dried mushrooms

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

Ingredients:

• Dried mushrooms - 70 g
• Potatoes - 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. Pour 200 ml of boiling water over the mushrooms and leave for half an hour. After that, as they swell, chop them and put them in a soup pot to simmer. Pour in the water in which they were soaked.
2. After 20 minutes, send the chopped potatoes to the mushrooms.
3. After 10 minutes, add chopped onions with carrots, which are pre-sautéed in butter.
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 arrival of the first cold weather. It can become the most popular dish throughout the winter.

Ingredients:

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

Cooking mushroom soup with cheese:

1. Slice the potatoes and cook.
2. Chop the champignons, grate the carrots, chop the onion. Fry the food in oil for 3-4 minutes and send to the potatoes.
3. Season with salt and pepper.
4. Grate the cheese and add to the soup when all the ingredients are ready. Turn heat on low and stir until the cheese is completely dissolved.
5. Insist the dish for 10-15 minutes.

Delicious nutritious and tasty mushroom soup with melted cheese perfectly warms you on a chilly autumn evening. A win-win combination of mushrooms with a creamy touch will leave no one indifferent.

Ingredients:

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

Preparation:

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

Mushroom soup is one of the simplest and most delicious dishes that you can cook every day. It is boiled in meat or vegetable broth, as well as in water, adding various ingredients. Mushroom soup made from fresh and aromatic mushrooms is especially relevant in autumn, when the season of porcini mushrooms, milk mushrooms, mushrooms and butter mushrooms comes.

This recipe for mushroom soup is considered a classic and in many families it is one of the traditional dishes. To prepare it, you do not need to specifically search for ingredients, since all the required vegetables are usually already in the refrigerator.

Ingredients:

• fresh mushrooms - 100-150 grams;
• carrots - 1 piece of medium size;
• potatoes - 2-3 large pieces;
• onion - 1 piece;
• water - about 3 liters;
• butter - 15-20 grams;
• vegetable oil - 25 ml;
• salt and spices.

First you need to rinse well with water and peel fresh mushrooms, put them in a colander so that excess liquid is glass. Then you can cut them into large pieces. After putting the mushrooms in a saucepan, you need to fill them with three liters of water and salt to taste. Cook them for about 20 minutes, until all the pieces sink to the bottom of the pan.

At this time, you can cook frying: grate fresh carrots and finely chop the onions. Vegetables must be mixed and placed in a skillet to brown until golden brown. The main thing is not to forget to add a little vegetable oil, otherwise the food will burn.

The contents of the pan must be added to the mushrooms and continue to cook the soup. To make the dish more satisfying, you need potatoes. It needs to be cut into cubes or strips and also put in a saucepan. When it is completely cooked (becomes soft and crumbly), you can turn off the fire.

Fresh mushroom soup is very easy to cook, especially if you use this recipe. You can add spices and herbs to your liking, and add a lump of butter to the saucepan. If the recipe is done correctly, it will be delicious.

Mushroom noodle soup with potatoes

Delicate porcini mushroom soup that can be prepared for lunch. It will certainly please both adults and children. The recipe can be prepared at least every day, as it is light and economical.

Ingredients:

• fresh porcini mushrooms - 180-200 grams;
• carrots - 1 piece of medium size;
• onion - 1 piece;
• pure water or chicken broth - 1 liter;
• butter - 1 tablespoon;
• potatoes - 2 large pieces;
• noodles - 50-70 grams;
• parsley or dill and salt.

The mushrooms must be washed well and cut into small pieces. You should also chop the onions, potatoes and carrots, and then cook them in a saucepan with broth or water. When the ingredients are almost ready, add all the mushrooms and cook over low heat for about 15 minutes. Boil the noodles separately and place them in a saucepan with a dish when the contents are ready. So that the porcini mushroom soup does not come out bland, you need to add salt to taste and parsley. Before serving, you must put sour cream or a piece of butter in each plate.

Mushroom soup with tomatoes

This recipe will help you prepare a soup with a rather unusual, sour taste. It is necessary to strictly observe the indicated proportions in order for the dish to come out as it should.

Ingredients:

• forest mushrooms - 200-250 grams;
• onions - 1 small piece;
• tomatoes - 2 pieces;
• pickle;
• half an apple;
• a spoonful of margarine or fat;
• sour cream or cream - 1-2 tablespoons;
• water - 1 liter;
• salt, dill, green onions.

Before starting to cook the soup, you need to cut the mushrooms into medium pieces and fry in margarine or fat. Add flour and chopped onion there, and then brown the contents in a frying pan. After that, you need to put everything in a saucepan and add about a liter of pure water or chicken broth. You need to cook for about 15 minutes, and a few minutes before turning off the heat, put chopped tomatoes, grated apple and pickled cucumber in a saucepan.

At this point, the fresh mushroom soup will be ready, and it can already be served. To make the recipe more delicious, it is recommended to add sour cream and herbs, as well as salt.

Appetizing porcini mushroom soup

Porcini mushrooms will make any soup tasty and aromatic. This recipe is no exception - it will certainly be loved by the whole family, since the dish, in addition to everything, looks beautiful and is healthy.

Ingredients:

• porcini mushrooms - 250-300 grams;
• onions - 1 large piece;
• potatoes - 2 pieces;
• carrot - 1 piece;
• garlic - 1-2 cloves;
• flour - 1 tablespoon;
• cream or thick sour cream - 200 ml;
• olive oil - 1 tablespoon;
• greens, bay leaves, pepper and salt.

First of all, the mushrooms should be cleaned of sand or earth. Then they need to be thoroughly rinsed and cut into medium pieces. Cook them in cold salted water for about 40 minutes, skimming off the foam from time to time. During this time, you can peel and cut the potatoes and add them to the pot. You should put spices (pepper and bay leaf), but you just need to not overdo it.

After that, you need to chop the onions and grate the pre-peeled carrots. They need to be mixed and fried in olive oil until golden brown, and then added to the soup.

After that, you need to pour sour cream or cream into the pan. It is recommended to first add a couple of spoons of hot broth to them so that the sour cream does not curl.

Flour must be fried in a skillet until it turns light brown. It is best to cook it over low heat. After that, it must be poured into a saucepan, stirring the hot mass well.

Finally, crush the garlic and chop the herbs finely. These ingredients need to be added a couple of minutes before cooking, since there is no need to cook them. If you strictly follow the recipe, you will be able to prepare a fragrant and tasty soup. Serve it with sour cream and croutons.

Champignon soup with rice

This recipe is suitable both as a first course during lunch and as a dinner. Thanks to rice, it becomes more nutritious, and just one plate is enough to fill up.

Ingredients:

• champignons - 400-500 grams;
• onion - 1 piece;
• potatoes - 2-3 pieces;
• chicken broth or water - 2 liters;
• carrot - 1 piece;
• rice - 150 grams;
• cream - 3-4 tablespoons;
• vegetable oil;
• lemon - 2 circles;
• herbs, salt and pepper, garlic.

The potatoes must be peeled and cut into large cubes. After that, it needs to be boiled for about 15 minutes in 2 liters of water or broth, which must first be salted. In the meantime, you need to peel the onions and carrots and chop them finely. Vegetables will need to be mixed and fried in vegetable oil until golden brown. This usually takes about 3 minutes.

The champignons should be washed, peeled and cut into slices or slices. Add mushrooms to vegetables in a skillet and fry them for about 5 minutes. They can be seasoned with salt and pepper to taste.

This almost ends the recipe. Place the mushrooms in a saucepan with soup, add grated garlic (1 clove) and cook for 5 minutes. After that, you need to pour in the cream and cook for about 5 minutes more. At the end, you need to put any greens (green onions, parsley, dill) and add 2 circles of lemon. When the soup boils, you can turn it off and serve the dish.

Assorted mushroom soup

This mushroom soup made from fresh and aromatic mushrooms is best cooked in the fall, when the forest is harvested for boletus, mice, and boletus. To make the taste of the dish more intense, it is recommended to cook several types of mushrooms at once.

Ingredients:

• various forest mushrooms - 500 grams;
• onions - 1 large piece;
• potatoes - 300 grams;
• salt.

If the mushrooms were just brought from the forest, then they must be thoroughly cleaned: remove the leaves and blades of grass from the caps, remove the earth and sand at the base of the legs, discard the wormy ones. The mushrooms must be rinsed well and cut into medium slices for soup. Then they need to be put in a saucepan with water and put on medium heat until boiling. If foam appears, then remove it and reduce the heat. It takes about 20 minutes to cook the mushrooms - this is how much time it will take for them to become completely ready for use. They must be salted.

In order not to waste time while the mushrooms are boiling, you can peel the potatoes and cut them into large cubes, as well as chop the onions into small pieces. Put these ingredients in the broth and wait 10 to 20 minutes. The time depends on how quickly the potatoes are cooked. If she is young, even 5-7 minutes will be enough.

If you wish, you can add a piece of butter to the soup to make the dish taste more delicate and the broth has acquired a golden color. You can also put herbs, spices, bay leaves in the soup and pepper to taste.

Advice: it is advisable to take mushrooms of different varieties. Chanterelles, porcini mushrooms, honey agarics, aspen and boletus mushrooms are perfect. You can either pick them up yourself in the forest or buy them in the store. You can also add dried mushrooms to add flavor to the dish.

Mushroom soup is prepared in several steps, especially if you plan on making mushroom puree soup. The mushroom soup recipe seeks to ensure that such a soup has a pleasant, distinctive flavor that cannot be confused with any other. We'll tell you how to cook mushroom soup, and this original first course will surely become your calling card.

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

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

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

There are a great variety of soups, and every housewife knows at least a dozen of them. But let's say you are not a culinary specialist, and in your life you have not cooked anything except eggs and tea. If from you or you are an advanced child who wants to give mom a pleasant surprise on March 8, or some kind of life situation has happened when you just need to gird yourself with an apron and stand at the stove - where will you start? As a rule, from the easiest and most affordable. The gifts of the forests - whether fresh, dried or in jars - are present in every home. But how to cook mushroom soup, and where to start?

It depends on what the main ingredients are at your fingertips. Fresh ones need to be peeled, washed, large pieces cut. Soak the salted ones in water for several hours, and drain this water every hour. Dried ones are soaked for a longer period (preferably overnight). Frozen gifts from forests are thawed. So, before cooking mushroom soup, let's check what else is edible in the house. It would be nice to have three or four potatoes, 2 onions, roots for the broth (carrots, parsley, celery), at least a clove of garlic. Well, salt, pepper, bay leaves can be found in every household.

Now let's start cooking. How to cook Take a 3-4 liter saucepan, fill it three quarters with water and put it on fire. When it boils, throw in our "goblin meat", salt, pepper and cook for 15 minutes pickled and salted varieties, 20 - dried, half an hour - fresh. While bubbling in a saucepan, finely chop the parsley and celery, and three carrots on a grater. Saute in a frying pan (which means we bring the onion in oil until golden brown), add the roots. We clean the potatoes and cut them into cubes. We put it in the broth, after 7-10 minutes we add the browned vegetables to it. Salt, throw in spices. Readiness is known by potatoes: if they are soft, you can remove our saucepan from the stove.

If you have mastered the basic recipe for how to cook mushroom soup, you can dare to make different variations. Haven't found potatoes at home? Then you can replace it with cereals (for example, buckwheat) or pasta. In case your culinary talents have reached out to kneading the dough yourself, try to find a substitute for potatoes in the form of dumplings or dumplings: pour a glass of flour on a board, half a teaspoon of salt, gradually add a quarter glass of water and two tablespoons of sunflower oil. Form a thin, finger-thick "sausage" from the dough, and cut it into even pieces. Leave them on for half an hour to dry. They should be put into the broth when it is almost ready - 7 minutes before removing from heat.

If desired, you can make a more rich option - mushroom soup with meat. Then you will have both the first and the second course. Cook the mushrooms and meat separately (remove the foam from the second pan: if you leave it, the broth will turn out cloudy). We take the finished ingredients out of the liquid and use them for the "second". And on the "first" mix together with mushroom and season them with roots, potatoes and cook.

Little honey mushrooms are difficult to clean, but their taste is such that they are worth tinkering with. Mushroom soup with honey agarics looks good with flour dressing: all you need to do is fry the flour in a dry pan until slightly yellowish, dilute with water (always cold) and add to our brew. Serve such a dish with sour cream, grilling with fresh chopped herbs.