Mushroom soup made from fresh mushrooms is one of the delicious varieties of first courses. for most people it is considered a recognized delicacy. In Russia, mushrooms have always been at the head of the Lenten table.

Mushrooms are often referred to as "forest meat". There is a little less protein in them than in meat, but more than in cabbage and potatoes. But there is more fat than in beets, almost the same amount of sugars and carbohydrates as in the liver of an animal. There is more vitamin D than butter.

To make the soup tastier, you should boil the mushrooms properly. They should not be cooked over too low heat or too high. It is necessary to cook so that the broth boils only weakly at a temperature of about 90-95 degrees C.

Mushrooms are difficult for the body to digest, so children should not eat them.

Listen to the words that mushrooms have their own aroma and taste, so the soup should be seasoned very sparingly. Seasoning that is too spicy can drown out their specific flavor.

Mushroom soup with fresh porcini mushrooms

Learn the recipe for a delicious soup with a fragrant forest scent.

Ingredients:

• porcini mushrooms - 300 g
• onions - 1 head
• carrots - 1 pc.
• dill
• potatoes - 6-7 pcs.
• bay leaf - 2 pcs
• peppercorns - 3 pcs.

Cooking method:

Do not leave fresh mushrooms for a long time, substances that are dangerous to health and even to life appear in them. Sort out immediately and start cooking.

1. Collected fresh mushrooms, peel, wash and cut into pieces.

2. Pour water into a saucepan with a capacity of 3 liters, lower the pieces of mushrooms and put on fire. Add the peeled onion, bay leaf, peppercorns, salt to taste and cook for 15 minutes.

3. While the mushrooms are boiling, peel and grate the carrots, chop the herbs and dice the potatoes.

4. Fry the grated carrots quite a bit in a pan with vegetable oil.

5. Put the fried carrots in a saucepan along with the raw potato cubes. Cook all the ingredients until the potatoes are cooked.

6. When ready, pour the dill greens on top, mix, turn off the heat, close the lid. Let the first dish brew for 30 minutes.

Nice to eat!

How to make mushroom soup with onions

Would need:

• onions - 300 g
• fresh mushrooms - 300 g
• butter - 2 tbsp. spoons
• 1 liter of broth
• salt pepper. (1 tsp flour)

Procedure:

1. Cut the washed and peeled mushrooms into strips and simmer in oil. Season with salt and pepper to taste.
2. Cut the peeled onion into pieces and fry over low heat until soft.
3. Pour the broth into a saucepan and bring to a boil.
4. When the onion is translucent and slightly browned, add it to the broth.
5. Add the stewed and cooked mushrooms to the broth as well, stir and cook a little more. The mushroom soup is ready.

If you want the soup to be thicker, sprinkle with flour before adding them to the broth. Then cook with broth for 10 minutes.

Serve the cheese sandwiches with the soup.

To make the cheese slightly melt and brown, place them in an oven with an overhead heating for a few minutes.

Recipe for mushroom soup with barley and fresh champignons

Cook soup from the simplest ingredients and you will find out how delicious it is.

For cooking you will need:

• 100 g - pearl barley
• 300 g - potatoes
• 100 g - carrots
• 70 g onions
• 120 g - tomatoes
• 130 g - fresh mushrooms (champignons)
• 2 teaspoons dried parsley
• 5 pieces. - black peppercorns
• 2 pcs. - bay leaves
• salt, pepper - to taste

Preparation:

1. Soak pearl barley overnight in cold water, then rinse.

2. Pour the barley into a saucepan, fill it with cold water and put on fire. After boiling, cook the cereals for 20 minutes. Then we drain the water in which the cereal was cooked.

3. Meanwhile, finely chop the onion, grate the carrots on a coarse grater.

4. Put the chopped carrots and onions in a pan with heated oil and fry for 2 minutes.

To prevent peeled champignons from darkening, they are placed in water slightly acidified with lemon or citric acid.

5. Add the sliced ​​mushrooms to the carrots and onions, mix. Fry everything together for another 5 minutes.

6. Cut the tomatoes into small cubes.

7. Put the tomatoes in a pan with vegetables and mushrooms, stir and continue to simmer.

8. Put the stewed vegetables with mushrooms in a saucepan.

9. Cut the potatoes into cubes and add to the vegetables. Pour in 1.5 liters of fresh water. Add spices and bay leaves, salt to taste. We cook everything together for 15 minutes.

11. Pour soup on bowls. Bon Appetit!

Video on how to make creamy mushroom and chicken soup

Check out the recipe for a fragrant and delicious creamy mushroom soup.

Instead of champignons, you can use wild mushrooms.

Lipnitsa soup according to the folk recipe

In the Urals, mushrooms used to be called "lips". Hence the name of the first course. Usually made from fresh mushrooms.

Would need:

• 100 g - peeled mushrooms
• 40 g - millet
• 20 g - onion
• 4 tbsp. sour cream spoons
• 10 g butter
• greens and salt to taste

Preparation:

1. Dip the prepared mushrooms in hot water at the same time as the washed millet.
2. Cook the mushroom soup until the millet is cooked over low heat.
3. Fry the onion with sour cream and salt in oil.
4. Season the soup with toasted onions and cook a little. The lip is ready.

Delicious soup with fresh butter

Action plan:

1. Peel fresh butter on a full plate - 300 g.
2. Put butter in a colander and rinse with boiling water.
3. Peel the onions and fry the mushrooms with the onions. Add a spoonful of flour, stir.
4. Transfer the fried butter with onions to a saucepan, pour over the meat broth.
5. 700 g - put chopped potatoes in broth with butter and boil.
6. Season with fresh onion, salt, add sour cream and boil again. Mushroom soup with butter is ready.

7. You can add carrots. Bon Appetit!

Mushroom soup with honey agarics with potatoes

Usually honey mushrooms are collected in large quantities and made for the winter. And not everyone knows that mushroom soup can be cooked and eaten with pleasure.

Ingredients:

• 500-600 g - honey agarics
• 300 g - potatoes
• 1/2 cup sour cream (or 1 cup milk)

Preparation:

1. It is best to use small and young mushrooms for cooking with hats no more than 2-3 kopecks in size.
2. The mushrooms are cleaned of debris, washed and boiled for 20 minutes.
3. The potatoes are cut into cubes or cubes, added to the mushrooms and boiled for another 20 minutes.
4. Mushroom soup is seasoned with sour cream and served hot.

A simple recipe for a soup with fresh russula

Such soup can be eaten by those whose health does not allow them to eat dishes from other mushrooms. The soup is easily digestible, has a small saponifying force, does not burden the liver, and has a beneficial effect on the stomach.

Priority of actions:

To prevent the peeled mushrooms from turning black, put them in salted water, to which add a little vinegar.

1. Wash russula (300 g) and cut into pieces.
2. Cut potatoes (300 g) into cubes, combine with russula and cook until tender.
3. 5-10 minutes before readiness, fill the soup with milk (1/2 cup).
4. Mushroom soup with russula and potatoes is ready.

Nice to eat!

How to cook mushroom soup with zucchini

You will need 200 g of fresh mushrooms:

• 200 g - peeled zucchini
• 100 g - potatoes
• 40 g - carrots
• 14 g - parsley
• 30 g - green onions
• 80 g - tomatoes
• 20 g butter
• sour cream - 20 g

Cooking method:

1. Chop finely: zucchini, potatoes, mushrooms, carrots, parsley.
2. Fry the carrots and mushroom legs separately.
3. Add chopped green onions 2 minutes before the end of cooking.
4. Boil chopped mushroom caps in water or broth for 30-40 minutes. Add toasted mushroom legs, carrots and potatoes.
5. Put the zucchini and tomatoes in the mushroom soup 5 minutes before the end of cooking the soup.

Nice to eat!

Video on how to cook mushroom soup with cheese

You have looked at the recipes for delicious fresh mushroom soups. Sour cream, finely chopped dill, and parsley are often added to soups. Enjoy cooking and diversifying your daily menu.