Since ancient times, many delicious dishes have been prepared from mushrooms in Russia. We will now tell you how to cook mushroom soup correctly. Interesting recipes for soups using different types of mushrooms are waiting for you below.

How to cook fresh mushroom mushroom soup?

Ingredients:

• water - 2.5 l;
• fresh mushrooms - 350 g;
• potatoes - 3 pcs.;
• onion - 1 pc.;
• medium-sized carrots - 1 pc .;
• vermicelli - 100 g;
• vegetable oil - 30 ml;
• salt;
• pepper;
• chopped - 40 g.

Preparation

My potatoes, peel and cut into cubes. We boil water, put prepared potatoes in it and cook for 20 minutes. We also peel onions and carrots. Finely chop the onion, and cut the carrots into small strips or pass them through a grater. Fry the onion in butter. We wash and chop the mushrooms, send them to the onion and simmer for about 6 minutes. Then put the carrots, mix and cook for another 5 minutes. Put frying, noodles into the soup, salt, pepper and cook for 10 minutes under the lid. At the very end, pour the herbs, turn off the heat and let the soup brew for 15 minutes.

How to cook mushroom champignon soup?

Ingredients:

• fresh champignons - 200 g;
• water - 2 l;
• potatoes - 4 pcs.;
• pasty - 2 pcs.;
• onions - 180 g;
• carrots - 170 g;
• salt;
• greens.

Preparation

Peel and dice the potatoes. Three carrots on a grater, chop the onion, and cut the mushrooms into slices. Boil water, throw potatoes into it and cook almost until tender. Fry chopped onions and carrots. Put the mushrooms here and fry for another 15 minutes. Put the frying in a saucepan with potatoes. 3-4 minutes before the soup is completely ready, put the processed cheese grated on a grater in a saucepan and stir well. The cheese should be completely dissolved. Sprinkle the soup with chopped herbs before serving.

How to cook porcini mushroom soup?

Ingredients:

• potatoes - 300 g;
• porcini mushrooms - 400 g;
• onions - 130 g;
• carrots - 140 g;
• water - 2 l;
• salt;
• pepper.

Preparation

We heat the water, dip the potatoes cut into pieces into it and cook for about a quarter of an hour. We clean the mushrooms, cut into plates and fry in vegetable oil until tender. Salt and pepper them to taste. Cut onions and carrots in half rings and sauté until golden brown. Add frying and mushrooms to a pan with almost ready-made potatoes, salt, pepper and boil for another 20 minutes. And when serving in such a soup, it is very good to add more sour cream.

How to cook chanterelle mushroom soup?

Ingredients:

• beef ribs - 400 g;
• fresh chanterelles - 300 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• potatoes - 3 pcs.;
• salt;
• water - 1 liter;
• pepper;
• garlic - 3 cloves.

Preparation

Divide the beef ribs into pieces, put them in a saucepan and pour in water and bring to a boil. We must remove the foam that will form. Add pepper and salt and cook the beef ribs for at least 1.5 hours over low heat. At this time, we ourselves sort out the chanterelles and wash them thoroughly, removing the remnants of the earth, sand and other foreign objects. We place them in a deep container and fill them with boiling water. We leave them in hot water for about 20 minutes. And then we rinse under running water. We prepare vegetables: cut the potatoes into large cubes, and the onions into half rings. Cut the carrots into small slices. Either crush the peeled garlic cloves or chop them into small pieces. So, the bones are cooked, we separate the meat from them. We return the meat to the soup, and discard the bones. Put prepared vegetables in the soup and cook for about 20 minutes. Then add the mushrooms and cook for another 15 minutes. Then taste it. If necessary, add pepper and salt. We immediately serve the finished mushroom soup to the table. Bon Appetit!

It has an amazing aroma, a unique rich taste. Besides, mushroom soup is nutritious and healthy.

It is indispensable in fasting, as well as in the diet of vegetarians, since mushrooms can compete with meat in terms of their nutritional value and are a complete source of protein. At the same time, there is practically no fat in them, which makes them suitable for dietary nutrition, in particular, for vascular diseases. In addition, mushrooms contain lecithin, which cleans blood vessels from harmful cholesterol. They contain antioxidants, a lot of potassium, zinc, copper, as well as vitamins A, B, D, PP. You should know that the cap contains more nutrients, while the stem contains relatively few vitamins and minerals.

Mushroom soup recipes can be found in almost all cuisines of the world, and they are presented in a wide variety. This is primarily due to the large number of edible mushroom species. To make a delicious mushroom soup, you need to understand that different mushrooms in the soup manifest themselves in different ways. The most aromatic soup is obtained from porcini mushrooms, boletus, boletus and camelina. A less nutritious, but no less delicious mushroom soup can be made from champignons and oyster mushrooms. They are grown artificially, do not accumulate environmentally harmful substances and are widely used for cooking various dishes, including soups.

Mushroom soup can be made with fresh, dry, frozen, or salted mushrooms. To prepare the soup, fresh and dried mushrooms must be sorted out. At the same time, heavily contaminated and wormy fruits are removed from fresh mushrooms, from dried ones - infected with insect larvae, moldy and rotten. In fresh mushrooms, the cap is cut off (except for mushrooms), the legs are cleaned, while removing the lower part contaminated with soil. Then rinse thoroughly and gently with cool water. To prevent the mushrooms from darkening, they are placed in cold acidified water. Large pieces can be cut into smaller pieces before boiling. Dried mushrooms should be pre-soaked in a small amount of cold water for several hours, and then boiled.

Mushroom Soup Options

Mushroom soup is usually prepared in the broth obtained during cooking. There are recipes based on vegetable broth or broth. Potatoes, carrots, onions, zucchini, noodles and various cereals can be used as additional ingredients: pearl barley, buckwheat, rice. Delicious soups are obtained by adding shrimp, cheese and cream. The best spices that are advised to season the soup are dill, parsley, onion, and garlic. How to cook mushroom soup properly to preserve the mushroom flavor? You should not add a lot of salt and bright spices, and to preserve the taste, it is not recommended to cook the dish over high heat.

Depending on the consistency, mushroom soups are divided into the following types: classic soup, puree soup and cream soup. Each type of recipe has a different cooking technology. The first ones are prepared simply: all the ingredients are boiled in a specific order. To make the puree soup correctly, all the components must first be boiled, then chopped with a blender and mixed with the broth. Creamy mushroom soup is prepared using the same technology as puree soup, only with the addition of cream or butter.

Soup with fresh mushrooms and potatoes

This is a simple, classic mushroom soup recipe. For cooking, you need the following ingredients:

• 500 g of any fresh mushrooms (preferably white or butter mushrooms),
• 1 onion
• 1 carrot
• 1 parsley root
• 3-4 tbsp. l. sunflower oil,
• potatoes - 6-7 pcs.,
• 1/2 cup sour cream
• Pepper, salt, dill - to taste.

To prepare mushroom soup, cut the prepared mushrooms into medium-sized pieces and fry in oil. Finely chop carrots, parsley and onions and sauté separately. Transfer the mushrooms to a saucepan, pour 2 liters of hot water and cook for 30 minutes over medium heat. Then add diced potatoes and toasted vegetables. Salt the soup, add pepper, bay leaf and cook for another 15-20 minutes. Add sour cream to taste to the soup, sprinkle with chopped herbs.

You can make this dish more satisfying if you just add noodles or some of the cereals - buckwheat, rice, pearl barley. You can vary the recipe with other vegetables to make the soup even more delicious.

Soup with dried mushrooms and vegetables

To make mushroom soup according to this recipe, you will need the following products:

• 50 g of any dried mushrooms,
• 1 onion
• potatoes - 5 pcs.,
• 1 carrot
• vegetable oil - 3 tbsp. l.,
• 1/2 tbsp. sour cream,
• pepper, salt, dill.

Cook the presoaked and washed dried mushrooms for 1.5 hours over low heat. Strain the resulting broth, finely chop the mushrooms washed in cool water. Add diced potatoes, mushrooms and chopped carrots and onions to the mushroom broth. Put pepper, bay leaf and salt before the end of cooking. Season the ready-made mushroom soup with sour cream and dill.

Mushroom Ears Soup

The dish according to this recipe turns out to be tasty and satisfying. It is prepared very simply and quickly. Ingredients for making mushroom soup with ears:

• dried mushrooms (any) - 100 g,
• 2 onions
• 1 carrot
• flour - 3 tbsp.,
• 1 egg,
• water - 1 tbsp.,
• vegetable oil - 100 g.

Boil the pre-soaked mushrooms until soft. Strain the broth, rinse the mushrooms. Finely chop the onion and carrots, put them in a small saucepan, add 50 g of oil, pour in water (1 glass) and simmer over low heat under a lid until the liquid has completely evaporated and the carrots become soft. Put prepared vegetables in broth, salt and boil for 5 minutes. Finely chop the second onion and fry in the remaining oil until light yellow, add finely chopped mushrooms there, salt, pepper and fry with the onion. Add a little broth to make the minced meat juicy.

Make a dough, knead it well, roll it out thinly, cut into squares with a knife. Put some minced mushroom on each square, connect two opposite corners of the dough so that you get the shape of an ear, and pinch the edges. Boil the ears 15 minutes before serving the soup by dipping them into the hot broth. The finished ears will float up. The soup can be served with sour cream.

Creamy mushroom soup with cheese

Mushroom soup prepared according to this recipe will not leave indifferent the most discerning gourmet. It has a delicate taste, wonderful aroma and is easy to prepare. You will need the following products:

• fresh mushrooms - 250 g,
• potatoes - 7 pcs.,
• 2 carrots,
• 2 cloves of garlic
• vegetable oil - 2 tbsp. l.,
• 1 processed cheese
• salt, pepper - to taste.

Cut the prepared mushrooms and fry in vegetable oil until golden brown. Cut the potatoes into cubes and cook until tender. Peel the onions, carrots and garlic and fry until soft in oil. Then grind with a blender. Drain the potato broth into a separate bowl, make mashed potatoes. Mix together chopped vegetables and mashed potatoes, add 2 cups of broth with potatoes and bring to a boil over medium heat.

Add grated processed cheese and cook, stirring occasionally, until it is completely dissolved. Season the prepared mushroom soup with salt, pepper and let it brew under the lid for 5-10 minutes. Sprinkle with herbs before serving.

Frozen mushroom soup

It is not at all difficult to prepare such a dish, all the products are available, and the result is a mushroom soup that everyone likes: both adults and children. You will need the following ingredients:

• any frozen mushrooms - 0.5 kg,
• boiled pearl barley - 1 tbsp.,
• frozen green peas - 1 tbsp.,
• 1 onion
• potatoes - 2 pcs.,
• parsley and celery roots - 100 g each,
• 1 carrot
• 2-3 cloves of garlic
• 3 tbsp. l. vegetable oil,
• salt, peppercorns - to taste,
• bay leaf - 3-4 pcs.,
• dill,
• sour cream for dressing.

Mushrooms must first be defrosted. Peel carrots, potatoes, onions, garlic, parsley root and celery root, rinse and dry. Then the vegetables must be chopped: cut the onion into half rings, carrots, parsley root and celery root into strips. Cut the potatoes into cubes, chop the garlic. Fry onions in hot vegetable oil until golden brown, then add the defrosted mushrooms to it and simmer for 15 minutes until the moisture completely evaporates.

Boil the roots, carrots and potatoes in 2 liters of water until cooked. Then add onions and mushrooms, pearl barley and green peas to them. Add garlic, pepper, bay leaf and chopped dill immediately. Cook mushroom soup for 20 minutes, stirring occasionally. A few minutes until ready to add salt, cover and let stand for a while. Pour into bowls and season with sour cream.

Soup with sauerkraut and mushrooms

This is a traditional Russian recipe. Mushroom soup is rich and nutritious. For cooking you need products:

• 30 g dry mushrooms,
• 400 g sauerkraut,
• sunflower oil - 3 tbsp. l.,
• flour - 1 tbsp. l.,
• 2 onions
• 1 carrot
• 1 parsley root
• bay leaf - 3 pcs.,
• salt, pepper - to taste.

Mushrooms, previously soaked, wash thoroughly, cover with cold water, add the onion and cook the mushrooms until tender. Finely chop onions, carrots, parsley, fry in oil, add sauerkraut, previously washed in cold water and squeezed well. Add a few tablespoons of mushroom broth, put bay leaf, pepper, salt and simmer the cabbage until soft. When the cabbage is ready, pour the rest of the broth into it. Fry flour in 1 tbsp. a spoonful of sunflower oil, dilute with mushroom broth, season with cabbage soup, add chopped mushrooms and bring to a boil. Serve with sour cream and chopped herbs.

Salted mushroom soup with smoked meat

A very unusual mushroom soup with a spicy taste and aroma. Ingredients for this recipe:

• salted mushrooms - 200 g,
• smoked meat - 100 g,
• 1 onion
• potatoes - 2 pcs.,
• 2 sprigs of celery,
• sour cream - 5 tbsp. l.,
• butter - 2 tbsp. l.,
• tomato paste - 1 tbsp l.,
• salt pepper.

Cut the mushrooms into pieces, finely chop the onion. Lightly fry the chopped meat in butter, add onions, mushrooms, tomato paste and simmer for 2-3 minutes. Then put everything in a saucepan with boiling water (1 l). Cut the peeled potatoes into small cubes and add to the soup. Season with salt and pepper, add bay leaf and cook, covered, until tender. Pour the prepared mushroom soup into bowls, season with sour cream and finely chopped celery.

Soup with noodles and mushrooms

An easy-to-prepare recipe, the dish turns out to be appetizing and aromatic. Required Ingredients:

• fresh champignons - 500 g,
• 2 onions
• 1 carrot
• 200 g spider web vermicelli,
• vegetable oil - 2 tbsp. l.,
• salt, herbs - to taste,
• sour cream for dressing.

Rinse the mushrooms, cut into 4 pieces and cook in 2 liters of water for 40 minutes over medium heat. Peel the onions and carrots, chop finely and fry in vegetable oil. Remove the mushrooms from the broth, chop finely and lightly fry together with carrots and onions. First, vegetables and mushrooms are placed in the boiling broth, after 5 minutes the vermicelli is poured. Mushroom soup is cooked for another 2 minutes, then let it brew. After half an hour, pour the soup into bowls, season with sour cream and herbs. White bread croutons fried in vegetable oil will be a good addition.

Discussion 1

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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, camelina 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. There you need to add flour and chopped onions, 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, 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, as 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 previously 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 prepared 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.

For a delicious and rich soup, butter, white, aspen mushrooms, brown birches are suitable, and for strict fasting and for dietary soups, use raincoats, russula, champignons and oyster mushrooms. As a rule, wild mushrooms are not mixed with mushrooms brought from farms.

How to serve mushroom soup
Mushroom soup is served with the freshest white bread, green onions and sour cream, and mushroom cream soup is served with croutons or croutons.

How much to take dried mushrooms for soup
In order to prepare 4 liters of soup from dried forest mushrooms, you need to pour 5 large handfuls of dried mushrooms with water for 1 hour, then cook the broth from them for 10 minutes.

How to make lean mushroom soup
The mycelium is considered a lean soup, but if you need the strictest lean dish - when frying onions, vegetable oil can be replaced with mushroom broth (but not from champignons) - any mushrooms with an oily surface will do, for example. honey mushrooms.

How to thicken mushroom soup
Cook the potatoes separately from the broth, chop them in mashed potatoes and send them to the mushroom soup 5 minutes before the end of cooking. Chopped boiled eggs can be added in the same way.

How much mushroom soup is stored
3-4 days in the refrigerator.

If mushroom soup tastes bitter
The bitterness of mushroom soup does not at all mean the presence of inedible mushrooms in the soup. For example, if mushrooms are not carefully peeled, pine needles and moss could get into the soup, which can spoil the taste of the dish. Russula, dried mushrooms that were dried at a merciless temperature, as well as too old mushrooms, can taste bitter. To remove the bitterness, you can add sour cream for softening and black pepper for pungency.

Preparing mushroom soup for the winter

Products
Mushrooms (porcini, boletus, boletus and the like) - 400 grams
Garlic - 3 prongs
Carrots - 1 piece
Onion - 1 piece
Citric acid - 4 grams
Lavrushka - 1 leaf
Black peppercorns - 3 pieces
Water - 0.5 liters
Dill and parsley to taste

How to prepare mushroom soup for the winter
1. Peel the mushrooms, rinse, put in a saucepan.
2. Pour mushrooms with water, cook with chopped herbs and carrots grated on a coarse grater.
3. After half an hour of cooking, strain the broth, salt, sweeten, add citric acid and mix.
4. Cool the mushrooms a little, chop not coarsely, put in sterilized jars, put lavrushka and pepper, peeled garlic and pour the broth.
5. Cover a deep saucepan (so that a jar can fit) with a towel, fill with water and put on fire.
6. When the water in the pot has reached the temperature of the cans, place the can of mushroom soup in the pot.
7. After boiling water, reduce heat, sterilize the soup can for 1 hour.

Fresh mushroom soup (2) Pour the peeled, washed, sliced ​​mushrooms with water and cook for 15-20 minutes. Then add the rice and finely chopped onion and sautéed in butter and cook for another 15 minutes. Season the soup with sour cream. When feeding a po ...You will need: water - 3 glasses, fresh mushrooms - 4-6 pcs., Onions - 1 pc., Sour cream - 2 tbsp. spoons, butter - 2 tbsp. spoons, rice - 2 tbsp. spoons, parsley or dill, salt

Potato soup with fresh mushrooms Peel and rinse fresh mushrooms. Chop the legs and sauté with butter, let the onions and carrots, cut into cubes, simmer separately. Cut the mushroom caps into slices, scald, put on a sieve and, when the water drains, transfer to & nb ...You will need: white mushrooms (boletus, boletus) - 250 g, potatoes - 300 g, carrots - 50 g, onions - 50 g, butter - 17 g, bay leaves - 2 pcs., Sour cream - 20 g, green onions - 10 g, dill greens - 10 g, water - 400 ml, salt

Fresh mushroom soup with zucchini Cut the potatoes and zucchini into slices. Cut the onion into strips, fry in butter for 2-3 minutes, then add the carrots, cut into strips and fry all together for another 5 minutes. Finely chop the mushrooms. Bring 4 cups to a boil in ...You will need: porcini mushrooms - 200-300 g, zucchini - 1 pc., Potatoes - 2-3 pcs., Carrots - 1 pc., Tomato - 1 pc., Onion - 1 head, butter - 40 g, sour cream - 4 tbsp. spoons, salt - to taste

Fresh mushroom soup Cut the peeled and washed mushrooms, cover with hot water and cook for 20 minutes. Cut the carrots into slices, fry in oil. In boiling mushroom broth, place fried carrots and potatoes cut into cubes. 10 minutes before & nbs ...You will need: fresh mushrooms - 400 g, zucchini - 400 g, potatoes - 2 pcs., Carrots - 1 pc., Tomatoes - 1 pc., Vegetable oil - 2 tbsp. spoons, water - 1 1/2 l, green onion - 50 g, salt

Mushroom soup with soy sauce Chop mushrooms and cabbage and fry in oil until half cooked. Season with soy sauce. Pour in broth, salt and cook until tender. You can add potatoes, onions, white cabbage to the soup. When serving, sprinkle the ruble ...You will need: soy sauce - 40 g, vegetable oil - 40 g, broth - 1.5 l, pickled seaweed - 130 g, fresh mushrooms - 250 g, green onion - 50 g, salt

Soup with fresh mushrooms and sour cream Rinse the mushrooms, cut into cubes. Cut 2 onions into rings, fry in oil, add mushrooms and fry for another 20-25 minutes. Pour 2 liters of hot water, salt, bring to a boil and cook for 5-10 minutes. Add ...You will need: fresh mushrooms - 1 kg, onions - 4 heads, leeks - 100 g, sour cream - 100 g, butter - 3 tbsp. spoons, parsley, celery, salt

Dried mushroom soup Soak dried mushrooms for 2-3 hours. Then rinse, drain and boil. Drain the water again. Put the ready-made mushrooms in the chicken broth, if you wish, you can cut the mushrooms into small pieces before that, put the potatoes with the mushrooms, salt. Cook for 10-15 minutes. T ...You will need: 1. Dried mushrooms (I used boletus mushrooms), 2. Chicken broth (better homemade), 3. Potatoes (2-3 pieces of medium size), 4. Onion (one small), 5. Processed cream cheese (200 g .), 6. Fresh herbs (parsley, dill)

Old Czech potato soup in bread Peel the potatoes, cut into cubes, add water and cook with one whole onion until half cooked. In the meantime, pour the dried mushrooms with water to soften or, if you are using fresh mushrooms, chop them finely. Add mushrooms to potatoes, salt ...Required: 1 kg of potatoes, 1 liter of water, 1 medium bowl of dried or fresh mushrooms, 1 large onion, 50 grams of flour, 200 grams of sour cream, a bunch of dill, salt, pepper, round dark bread, one per serving

Mushroom soup with milk 1. We wash the fresh mushrooms, cut into small pieces, put them in a saucepan and fill them with water (water should be 2-3 fingers higher than the mushrooms themselves). Add salt to taste and cook for 20 minutes over medium heat. 2. Saute onions, carrots in butter. Add ...You will need: Fresh mushrooms (aspen mushrooms, porcini) 400 gr, Large potatoes 2 - 3 pcs., Carrots - 1 pc., Onions - 1 pc., Milk - 6% or more, Egg - 1 pc., Butter - 1 Art. spoon, Dill, Water, Salt, Black pepper

Mushroom noodle soup Soak the mushrooms for half an hour. Drain the mushrooms, pour ~ 1.5-2 liters of cold water, cook (after boiling, cook for 15-20 minutes at medium boil). Take out the mushrooms. Fry the chopped onion and grated carrots until light golden brown. Mushrooms are finely ...You will need: -dried porcini mushrooms 30-40 g, -1 medium carrot, -1 small onion, -noodles (preferably Italian) by eye ~ 150-200 g, -1-2 tbsp. tablespoons of vegetable oil, -greens: dill, parsley, fresh or dried