Recipes for soups with mushrooms - a real find for homemakers. Firstly, these dishes are ideal for fasting. Secondly, homemade mushroom soups are very tasty. And thirdly, almost all the gifts of the forest are suitable for making them - from “royal” white mushrooms, to simple ones again and chanterelles. Well, not in season you can cook such first courses from dried, frozen and even salty pieces.

Recipes, how to cook a soup of fresh mushrooms (with photos)

Potato soup with fresh mushrooms

Ingredients:

This recipe for fresh mushroom soup will require 10-12 potatoes, 500 g of fresh mushrooms, 1 onion, 1 carrot, 1 parsley root, 3-4 tbsp. tablespoons vegetable oil, 1/2 cup sour cream, pepper, dill, salt, bay leaf.

Cooking:

To make such a homemade mushroom soup, fresh mushrooms must be cleaned and rinsed thoroughly. Cut off the legs, finely chop and fry in butter. Carrots, parsley root, finely chop the onion and fry separately.

Mushroom caps cut into slices, scald, fold in a sieve. When the water is drained, put it in a saucepan, add water and boil for 40 minutes.

Put diced potatoes, fried mushroom roots, carrots, parsley root, onions. Salt soup, add pepper, bay leaf and cook until ready. Cooked homemade soup with mushrooms according to this recipe, fill with sour cream, sprinkle with finely chopped dill.

Mushroom Soup (Romanian Cuisine)

Ingredients:

3 liters of water, 500 g of mushrooms, 1 tsp of butter, 1 tbsp. spoon flour, salt, pepper, 1 egg yolk, parsley root.

Cooking:

Before you cook the soup of fresh mushrooms, the gifts of the forest must be cleaned, washed and cut into slices. Let the water drain and simmer with 1/2 tsp of butter and chopped parsley. Salt, add pepper. Fry the flour with V2 tsp of butter and dilute with vegetable broth. Put the mushrooms and cook the soup, before serving, season with the yolk.

See photos of fresh mushroom soups according to the recipes presented above:

Dried mushroom soups: recipes with photos

Dried Mushroom Soup

Ingredients:

150 g dried mushrooms, 120 g butter, 50 g onions, 30 g flour, 2 g red peppers, 100 g tomatoes, 1.2 l water, 50 g vermicelli, 200 ml sour milk, 2 eggs, black pepper, parsley salt

Cooking:

Clean and immerse the mushrooms for 1-2 hours in cold water. Spread butter, onion, flour, red pepper and tomatoes in butter, pour boiling water and salt to taste. Then add the mushrooms and cook until ready. As a garnish, you can put rice, pasta, asterisks or chopped vegetables. Soup fill with sour milk and eggs.

As can be seen in the photo, the soup of dried mushrooms for this recipe should be sprinkled with finely chopped parsley and black pepper:

Submit hot.

Mushroom soup with millet

Ingredients:

5 dried mushrooms, 3 tbsp. Phytosterols of millet, 1 onion, 1 liter of water, salt, 1/2 cup of yoghurt.

Cooking:

Before you cook such a mushroom soup, millet should be soaked for 20-30 minutes. Dried mushrooms should be soaked for 40-60 minutes. Strain the water in which the mushrooms were soaked through a double layer of gauze, finely chop the mushrooms.

Combine filtered water with mushrooms, bring to a boil, pour in millet, chopped onion, salt, cook for 5-6 minutes and infuse for 30-40 minutes without heating. Dried mushroom soup prepared according to this recipe, when serving, must be filled with sour milk.

Mushroom soup with potatoes

Ingredients:

5 dried mushrooms, 2 potatoes, 1 carrot, 1 onion, 1 l of water, 1/2 cup of sour milk, salt, 1 tbsp. spoon chopped parsley.

Cooking:

Prepare dried mushrooms as described in the previous recipe. Cut potatoes into thin slices, grate carrots on a coarse grater, chop onion finely. Put prepared mushrooms, potatoes, carrots, onions, salt into boiling water, cook for 5-6 minutes and leave for 20-30 minutes without heating.

When serving, sprinkle with chopped parsley and season with sour milk.

Pay attention to the photo of soups with mushrooms according to these recipes - even in the pictures they look very appetizing:

Soup with mushrooms "Peyzan"

Ingredients:

50 g of dried mushrooms, 2 turnips, 4 potatoes, 1 tbsp. spoon of butter, leek, 2 tbsp. spoons of flour, 3 tbsp. spoons sour cream.

Cooking:

Boil dried mushrooms and turnips separately. Strain both broths, put them together (broth must be at least 6 plates). In the resulting broth put peeled and sliced ​​raw potatoes and cook it in the broth until tender. Sprinkle the leeks in the butter, add the flour, stirring well, so as not to make lumps, put the seasoning prepared in this way into the broth, dipping the cooked mushrooms and turnips into it.

Mushrooms should be chopped into narrow strips, and turnips cut into small squares. Boil everything once before serving to the table, put sour cream in the soup.

Mushroom Soup With Potato Dumplings

Ingredients:

10 g dried or 200 g fresh mushrooms, 2-3 potatoes, 2 eggs, 2-3 tbsp. spoons of flour, herbs, salt.

Cooking:

Boil broth from fresh or dried mushrooms. Cooking potato dumplings. Boil the potatoes, dry and knead, drive raw eggs, add flour, salt, mix thoroughly. Two teaspoons molded dumplings and immerse them in boiling broth. Ready soup sprinkle with finely chopped greens.

Soup with zucchini and mushrooms

Ingredients:

7 dried mushrooms, 500 g zucchini, 1 onion, 1 carrot, 2 cups of milk, 2 tbsp. tablespoons chopped parsley, 1.5 liters of water, 1/4 cup sour cream, salt, pepper.

Cooking:

Put salt, pepper, milk in mushroom decoction and bring to a boil. Grate zucchini and carrots on a coarse grater, chop the mushrooms, chop the onion, combine everything, mix with sour cream, pour mushroom broth, cook for 2-3 minutes.

When serving, sprinkle the delicious mushroom soup cooked according to this recipe with chopped greens.

Recipes of mushroom champignon soups (with photo)

Creamy Mushroom Soup

Ingredients:

200 g, 6 teaspoons flour, 2 tbsp. tablespoons butter, 1 cup of cream, salt.

Cooking:

Before cooking mushroom mushroom soup, shredded mushrooms should not be thawed. Immediately put them in boiling salted water, then pour the flour toasted there and boil.

Add butter, cream and warm, not boiling.

Champignon soup with Saxon dumplings

Ingredients:

200 g of champignons, 1 cup of cream (milk), 2 egg yolks, 1 tbsp. spoon of butter, dill, salt.

To cook this mushroom champignon soup, you will need to make dumplings from: 4 tbsp. spoons of butter, 1 cup of water, 2 cups of flour, 6 eggs, 1 tsp of sugar and salt.

Cooking:

Chop champignons, boil in salted water. Boil water with butter, add flour, mix well, let the dough cool and beat eggs one by one. Add sugar, salt and continue to beat the dough until it becomes completely smooth. Punch the dough with a teaspoon (incomplete) and put into boiling water, boil the dumplings and put them in the mushroom broth. Add cream with yolks, butter, salt, warm up, not boiling. Cooked soup with champignons sprinkled with chopped greens.

White mushrooms and champignons soup with vegetables

Ingredients:

800 g fresh, 200 g champignons, 2 onions, 3 tbsp. spoons of flour, 3 potatoes, 6 tsp of flour, 3 tbsp. spoons of vegetable oil, 1 tbsp. tablespoon chopped parsley or celery, 1/2 cup sour cream, 1 cup of cream, 1.5 liters of water, salt, pepper.

Cooking:

For the preparation of mushroom mushroom soup for this recipe you need to brown the flour with 1 tbsp. spoon butter. Chop the champignons, boil in salted water, put toasted flour, boil. Add 1 tbsp. spoon butter, cream. Warm up without boiling.

Chop the white mushrooms, add hot water and cook for 5-10 minutes. Add white mushrooms, chopped onion, potato wedges, salt, pepper, cook for 10-12 minutes, add vegetable oil. If the soup is boiled with fresh white cabbage (300-400 g), do not add potatoes. Serve with chopped greens and sour cream.

Mushroom soup with vegetables and milk

Ingredients:

300 g fresh champignons, 2 tbsp. spoons of flour, 1 carrot, 1 onion, 80 g butter, 2 eggs, 100 g cream, 1 liter of water, salt to taste.

Cooking:

Finely chop the champignons, combine with sliced ​​carrots and onions, add oil and simmer for 4-5 minutes. Dry flour, dilute with cream, mix with stewed mushrooms and vegetables, bring to a boil, season with salt. Mix yolks with cream, boil, pour into soup and stir.

Soup can be cooked with canned champignons or any fresh mushrooms.

Zucchini Soup with Champignons

Ingredients:

800 g zucchini, 250 g of champignons, 3-4 potatoes, 1 parsley root, 1 carrot, 100 g tomatoes, 50 g green onions, 2 tbsp. spoons of butter.

Cooking:

To cook mushroom champignon soup according to this recipe, squash should be peeled and cut into small slices, potatoes cut into slices about 0.5 cm thick.

Spread the carrot and parsley root for the fat, add chopped green onions 2-3 minutes before the end of sautéing.

Clean the mushrooms and rinse thoroughly. Mushroom legs cut, finely chop and stew with fat. Hats cut into slices, put in boiling water and cook for 30-40 minutes. Then add potatoes, browned vegetables, stewed mushrooms to the broth and cook for about 20 minutes. 3-5 min before the end of cooking put sliced ​​zucchini, fresh tomatoes and salt.

Brussels Champignon Soup

Ingredients:

500 g of champignons, 2 tbsp. tablespoons butter, 1 onion, 1 tbsp. a spoonful of flour, 1 liter of broth from the bones, salt, pepper, 1 cup of cream, 2 hard-boiled eggs, 1 tbsp. Spoon finely chopped parsley.

Cooking:

Peel mushrooms, rinse, mince and stew in oil together with grated onions for 10 minutes over low heat. Add flour, add broth and season it. Remove soup from heat, add cream, sprinkle with parsley and coarsely chopped eggs.

These photos for recipes of mushroom champignon soups clearly demonstrate how these first courses are prepared:

Delicious soups with porcini mushrooms: recipes with photos

Soup with mushroom dumplings

Ingredients:

700 g of beef, spicy roots, 1.5 l of water, 200 g of lean sausage, 200 g of white mushrooms, 1 egg, 3 tbsp. spoons of butter, 2 tbsp. tablespoons grated crackers, salt, parsley.

Cooking:

Before you make such a mushroom soup, you need to boil the beef broth with the addition of roots and salt. Broth strain. Choose the smallest of mushrooms, finely chop the rest and fry. Finely chop the sausage, beat the egg, combine all the ingredients, add the crackers, salt, and form the dumplings. In salted boiling water, cook the dumplings on low heat for 5 minutes, remove with a slotted spoon, put in the soup along with boiled mushrooms.

When serving, cooked according to this recipe, soup with porcini mushrooms, sprinkle with finely chopped parsley, serve garnish with salted biscuits or patties.

Mushroom soup with homemade noodles (pasta)

Ingredients:

50 g of dried porcini mushrooms, 1 onion, 2 tbsp. tablespoons butter, 1/2 cup sour cream, salt.

For noodles: 1 cup of flour, 4 tbsp. spoons of water, 1 egg, 1/2 tsp of salt.

Cooking:

Boil the mushrooms, chop, decoction strain. Knead the dough, roll it thinly, let dry and cut into noodles. Boil it in the mushroom broth, add butter, fried in butter, onion, sour cream. Warm up without boiling. Serve with sour cream.

Soup "Monastic"

Ingredients:

To make this soup with porcini mushrooms you will need: 5 large pickled cucumbers, 50 g of dried white mushrooms, 1 onion, 1 turnip, 1 leek, 1 carrot, 1 swede, 6 potatoes, 1/2 cup sour cream, 2 tbsp. spoons of butter, bay leaf, salt.

Cooking:

Boil, strain, chop mushrooms; chop onion, browned in oil. Peel cucumbers, cut into long slices and boil together with turnips, onions, carrots, turnips, potatoes and bay leaves. Add mushrooms with broth, fried onions, butter, sour cream. Warm up without boiling.

As can be seen in the photo, soup with porcini mushrooms according to this recipe is served with sour cream:

How to cook mushroom soup with pearl barley: homemade recipes

Soup with pearl barley and mushrooms in Polish

Ingredients:

50 g of white mushrooms, 200 g of pearl barley, 7 cups of water, 1/2 cup of sour cream, 1 onion, 1/2 carrot, parsley or dill, black ground pepper, 2 bay leaves, salt.

Cooking:

Boil the white mushrooms broth. Put onions, carrots, parsley, bay leaves, let boil for 1-1.5 hours. Boil pearl barley in salt water, fold on a sieve; when it is drained, put in the pan, pour the strained mushroom broth, put the finely chopped mushrooms, salt to taste, boil for 15 minutes on a light fire. Add sour cream, black ground pepper, parsley or dill to the mushroom soup with pearl barley cooked according to this recipe and mix well and serve.

Mushroom soup with pearl barley and potatoes

Ingredients:

50 g of dried porcini mushrooms, 100 g of pearl barley, 2 potatoes, 2 onions, 1/2 cup of sour cream, 2 tbsp. spoons of butter, salt.

Cooking:

Before cooking such mushroom soup, dried boletus should be boiled, chopped, and the broth filtered. Boil the grits, add chopped potatoes and, when cooked, pour in the mushroom broth, add the chopped onion, sour cream, butter, and salt. Warm up without boiling. Serve with sour cream.

Barley soup with champignons

Ingredients:

500 g of champignons, 2-3 tbsp. spoons of pearl barley, 4-5 potatoes, 2-3 onions, 2 carrots, 1 parsley root, 1 celery root, 2- 3 tbsp. spoons of vegetable oil, 1 tbsp. Spoon flour, where sea salt.

Cooking:

For the preparation of mushroom soup for this recipe you need to put in the water, cereals, potatoes, carrots, parsley and celery roots, salt and put to cook. When the cereal is cooked, dip the whole mushrooms in the soup. Fry the finely chopped onion in vegetable oil, fill it with flour and add to the soup.

Once the mushrooms are soft, they need to be finely chopped, put into plates, pour broth and serve.

  Recipes, how to make at home a mushroom soup with cream

Mushroom soup (Finnish cuisine)

Ingredients:

1 kg of fresh mushrooms, 1 onion, 50 g margarine, 2-3 tbsp. spoons of wheat flour, 2 meat bouillon cubes, 1 egg yolk, 100 ml of cream, salt, parsley.

Cooking:

Chopped mushrooms and onions to brown on margarine in a saucepan, then add the flour and broth. Cook soup for about 30 minutes and fill with a mixture of cream and whipped yolk with intensive stirring.

Add salt to taste. Prepared according to this recipe, mushroom soup with cream, before serving, season with parsley.

Soup of mushrooms and crayfish "Joanville"

This recipe of mushroom cream soup will appeal to even the most capricious gourmet.

Ingredients:

1.5 liters of white sauce, 100 g of mushrooms, 150 g of crayfish, 150 g of cream, 2 egg yolks, 50 g of butter.

Cooking:

Before cooking such a mushroom soup, you need to prepare a white sauce with fish broth and crayfish broth.

For garnish, put chopped mushrooms and crayfish into soup. Soup fill with boiled cream and egg yolks; add a piece of butter.

Soup with mushrooms, rice and vegetables

Ingredients:

7 dried mushrooms, 1/2 cup of rice, 1 l of buttermilk, 1 l of water, 1 carrot, 1 parsley root, 1/2 cup of cream, 2 tbsp. tablespoons chopped dill, salt and pepper.

Cooking:

Put the shredded mushrooms, soaked rice, grated carrots and parsley root, salt and pepper in mushroom broth, cook rice until cooked, pour in buttermilk and bring to a boil, add cream. According to the recipe, this mushroom cream soup should be served with chopped dill.

Recipes for soups with mushrooms and beans

Vegetable soup with dried mushrooms

Ingredients:

20 g of mushrooms, 400 g of potatoes, 75 g of cabbage, 50 g of cauliflower, 140 g of tomatoes, 60 g of onions, 60 g of carrots, 10 g of parsley root, 90 g of green beans, 70 g of canned green peas, 30 ml of vegetable oil , salt, pepper, bay leaf.

Cooking:

Boil mushrooms, drain and cut into slices. Put boiled white cabbage into boiling mushroom decoction and let it boil. Add prepared mushrooms, sliced ​​potatoes and onions, carrots and parsley root, butter, sliced ​​potatoes, cut green beans and boil for 15-20 minutes. Then add sliced ​​fresh tomatoes, boiled in salted water, small cauliflower blossoms, green peas, salt and pepper, put the bay leaf and cook until ready. Cooked with this recipe soup with beans and mushrooms sprinkle with finely chopped parsley.

Julien soup with mushrooms

Ingredients:

200 g of fresh mushrooms (preferably white or champignons), 100 g of carrots, 100 g of turnips, 100 g of leeks (white part), 100 garlic onions, 2-3 tbsp. tablespoons butter, 4 cups of meat or chicken broth, 1 peeled cabbage stalk, 50 g of sorrel, 100 g of peeled peas, 100 g of beans in pods, 2 tbsp. spoons finely chopped green celery, 5 g sour cream, salt and freshly ground black pepper to taste.

Cooking:

Before cooking such mushroom soup, vegetables should be washed and finely chopped. Melt the butter in a shallow saucepan and fry the vegetables in it lightly, preventing them from darkening. Pour the broth, bring to a boil, salt and pepper and cook on low heat for 45 minutes. 30 min before serving, add fresh, peeled and finely chopped mushrooms. Serve with sour cream.

Mushroom soup with beans

Ingredients:

5 fresh mushrooms, 3 tbsp. spoons of beans, 1 onion, 1 carrot, 2 tbsp. spoons chopped dill, 3 tbsp. spoons of vegetable oil, salt, pepper.

Cooking:

To cook this mushroom soup at home, the beans must be soaked overnight, then dipped in boiling water, cook for 5-6 minutes and infuse for 40-60 minutes.

Grate the carrots, finely chop the onions and mushrooms. Water with beans again bring to a boil, dip in it mushrooms, carrots, onions, salt, cook for 6-8 minutes and leave for 20-30 minutes. When serving, sprinkle with dill, season with vegetable oil and pepper.

Cooking mushroom soups at home

Fresh mushrooms puree soup (Bulgarian cuisine)

Ingredients:

700 g fresh mushrooms, 1 tbsp. tablespoon butter, 1 carrot, 1 onion, pepper, salt.

Cooking:

Peel and rinse the mushrooms thoroughly and mince. Put the butter in the ground mushrooms and simmer for 25-30 minutes with finely chopped carrots and onions, covering the saucepan with the lid. When the carrots are soft, add a little water and cook over low heat.

A further method of making mushroom soup is the same as other pureed first courses. Before skipping the mushrooms through a meat grinder, separate a few caps, cut them into strips and boil them in a lightly salted broth. Cooked mushrooms put in plates and pour over the soup. Soup can be served with croutons.

Porcini Mushroom Soup

Ingredients:

800 g champignons or fresh white mushrooms, 1 pc. carrots, parsley root, 1 onion, 6 tbsp. spoons of wheat flour, 40 g of butter, 1 1/2 glasses of milk, 1 egg, 1.5 liters of broth or water, salt to taste.

Cooking:

To prepare such a mushroom soup in prepared fresh champignons, you need to separate the caps. Mince the mushrooms through a meat grinder with a frequent grill, pour the resulting mass with oil for 20-30 minutes.

Spread roots and sausages, then rub together with mushrooms, mix with white sauce, salt, add broth and bring to a boil. Soup fill with freezon. Caps mushrooms cut into thin slices, simmer until cooked and when serving, put in the soup.

Champignon puree soup

Ingredients:

600 g fresh champignons, 2 tbsp. spoons of flour, 4 cups of milk, 3 tbsp. tablespoons butter, 1 carrot, 1 onion, salt.

For dressing: 2 egg yolks, 1 glass of cream or milk.

Cooking:

Fresh champignons clean, wash, mince, put in the pan, add 1 tbsp. a spoonful of butter, carrot and onion cut in two parts, cover and simmer for 40-45 minutes, then add 1 cup of water and boil.

In a saucepan, lightly fry the flour with 2 tbsp. Spoons butter, dilute milk and vegetable broth or water, boil, mix with stewed mushrooms (remove carrots and onion) and cook for 15-20 minutes.

After cooking, add salt to taste, season the soup with butter and egg yolk mixed with cream or milk. Separately serve croutons.

You can also make a soup of fresh white mushrooms or morels.

Soup from a partridge and mushrooms "Diana"

Ingredients:

Partridge meat, 1.4 l of white sauce, 200 g doughtails, 50 g of truffles, 50 g of other mushrooms, 100 g of cream, 2 egg yolks, 50 g of butter, 100 ml of Madeira wine.

Cooking:

For cooking soup with mushrooms for this recipe, you need to make a white sauce with partridge broth. As a garnish in the soup put the small dumplings from the meat of partridges, chopped truffles and other mushrooms.

Season with cream and egg yolks, put a piece of butter.

Cooked mushrooms in this recipe for cooking soup Before serving, add a glass of Madeira wine.

How to cook mushroom soup with mushrooms: recipes for home

The recipes of these mushroom soups are suitable for those who have made homemade preparations since autumn.

Puree soup with salted mushrooms and sour cream

Ingredients:

Vegetables, 400 g salted mushrooms, 2 tsp. Flour, 2 tbsp. tablespoons butter, 1/2 cup sour cream, bay leaf, dill, parsley, salt.

Cooking:

Cook the vegetable puree soup. chop, boil, combine with cream soup.

Add flour, toasted in butter, let it boil, put butter, bay leaf, sour cream, heat, not boiling, and sprinkle with chopped greens. Serve red mushrooms with sour cream.

Potato soup with salted mushrooms

Ingredients:

400 g salted mushrooms, 2.5 liters of milk, 1 onion, 2 tbsp. tablespoons butter, 2-3 potatoes, 1/2 cup sour cream, 2 egg yolks, bay leaf, dill, parsley, salt.

Cooking:

For cooking soup with mushrooms in this recipe, mushrooms should be finely chopped, boiled in 3 cups of milk, adding bay leaf. Shred onion, browned in oil. Chop the potatoes, boil with salt and drain. Boil the rest of the milk, add the mushrooms with broth, onion, potatoes, butter, sour cream with yolks, salt. Warm up, not boiling, and pour chopped greens. Serve with sour cream.

How to cook mushroom soup of chanterelles and honey agaric

Chanterelle Soup

Ingredients:

Lard crushed, 1 onion, 200 g chanterelles, salt.

Cooking:

Within 10 minutes, stew the onion into slices in the crushed lard, then put and simmer for another 45 minutes. Put in a saucepan, add water, salt. Boil the chanterelle mushroom soup until cooked.

Mushroom autumn soup (Russian cuisine)

Ingredients:

500 g of hats again in autumn, 1 cup of finely chopped onion, 2 tbsp. spoons of butter, 1 liter of meat broth, 2-3 tbsp. tablespoons wheat flour, 100 ml of sour cream, salt, pepper, parsley.

Cooking:

To cook the mushroom soup from honey agaric, you need to melt the butter in a saucepan, add the washed sliced ​​mushrooms and onions. Simmer for 20-30 minutes, then thicken with wheat flour, diluted in cold water to the desired consistency. Let the soup simmer for a few more minutes, then add sour cream and spices to taste. Sprinkle the soup with finely chopped parsley.

Zucchini soup with mushrooms (Bulgarian cuisine)

Ingredients:

500 g zucchini, 450-500 g of chanterelles or mushrooms (can be halved), 1-2 carrots, 1 onion, 1-2 tbsp. tablespoons butter, 2 liters of bone broth or water, 4-5 potatoes, 2-3 tomatoes, parsley, pepper, salt.

Cooking:

Peel, wash and slice zucchini and fresh mushrooms. Finely chopped legs of mushrooms, carrots, onions to put stew in oil. When they are soft, pour bone broth or hot water and put on a slow fire. Further, according to the recipe of mushroom soup from mushrooms or chanterelles, you need to add mushrooms, chopped potatoes, then zucchini and tomatoes, peeled and grated on a coarse grater, salt. You can season this first dish with parsley and pepper.

Chanterelle soup with bacon (Russian cuisine)

Ingredients:

500 g of mushrooms (chanterelles), 100 g of bacon, 2 onions, 3 liters of water, 1 tsp of flour, salt, pepper, sour cream.

Cooking:

Wash the chanterelles, chop the bacon, pound and simmer the finely chopped onion in it for 10 minutes to make it semi-mild. Then combine the mushrooms with onions and simmer another 45 minutes. After that, pour boiling water over the mushrooms, salt and boil for 30 minutes. Mix flour with sour cream and season mushrooms. If desired, you can sprinkle the chanterelle mushroom soup cooked according to this recipe to taste.

And now look at a selection of photos of mushroom soups according to the recipes presented on this page:

Fragrant, savory - mushroom soup in the fall is considered the classic hot dish of the dining table. The best basis for him, according to the professionals, is forest boroviki, aspen mushrooms and boletins. They give the most intense aroma and bright broth. How to cook mushroom soup from fresh mushrooms and what is special about the recipe of this dish?

How to Cook Mushroom Soup from Fresh Mushrooms

The general principle of operation for this first dish is almost similar to what is offered for the rest of the soups: first, prepare the broth, which can be meat or vegetable. Then boil fresh boletus, because they often require the longest cooking. After laying the rest of the ingredients in the order of the duration of their cooking. Salt and pepper such a dish is recommended in the last minutes.

The following recommendations will help you to make a mushroom ceps soup as in professional culinary photos:

• A classic set of spices - bay leaf, black pepper peas, salt. It is better not to touch the remaining seasonings, in order not to score an individual flavor of white mushrooms.
• Garlic is not the best supplement for such a dish. The exceptions are French cream soups with cream.
• If you can not cook boletus immediately after harvesting, soak them with a spoon of citric acid. However, this will allow to delay the start of work just 8-10 hours.

How to clean white fungus

The active use of this product in cooking is due to the low calorie content associated with an incredible taste and aroma, which persists even after prolonged heat treatment. In addition to the soups of fresh white mushrooms actively do the winter conservation, but before that it is necessary to carry out a number of complex manipulations. One of the main issues plaguing the housewives at this moment is how to clean the porcini mushrooms. Professionals eagerly share their experiences:

• If you yourself collected this product, it is advisable to pre-remove dirt (leaves, needles, etc.) while still in the forest, at the same time cutting off a third of the leg. Consider that the worm-damaged cap is a signal to eliminate this fungus.
• Before cooking the soup, the white fungus must be washed. For frying and drying this step can be omitted.
• Walk a toothbrush of medium softness over the surface, paying special attention to the wrong side of the cap. If there are lesion points and dark spots, remove with a sharp, short knife.
• Wash porcini mushrooms only under cool water, without soaking.
• For greater reliability, it is worth cutting the cap longitudinally in half while washing.
• To dry the white mushrooms should be on the grid, otherwise some of the moisture will remain, no matter how much they lie.

How to cook white fungus for soup

The attraction of most forest mushrooms is the simplicity of working with them. White is especially successful from this position, since they do not require long boiling or even passing through several waters. How to cook white mushrooms for soup? Professionals advise to wait half an hour, while throughout the process you need to constantly remove the foam. However, some chefs are of the opinion that white fungus is ready in a quarter of an hour if the water was well salted. Too long a process will kill his bright taste.

Ceps mushroom soup recipe

Such a dish can look like not only a classic soup with a light transparent broth and rare patches of vegetables, meat and cereals. Mushroom soup format mashed potatoes or cream "sounds" no worse, and in some kitchens there is also a noodle soup format. Step-by-step descriptions of technology work will help you figure out how to cook such dishes. On professional photos, accompanying recipes for soups with fresh porcini mushrooms, you can find interesting simple ideas for serving this beautiful hot.

Cream of white mushrooms

For some housewives, the difference between first courses with a homogeneous pureed consistency is almost imperceptible. Cream soup and cream soup are almost the same for them, but professionals deny an equal sign between them. In the photo they can be confused, to taste - never. Cream of white mushrooms with cream is always very gentle and is impossible without a fatty component.

Ingredients:

• fresh mushrooms - 380 g;
• bulb;
• butter - 55 g;
• meat broth - 700 ml;
• 25% cream - 200 g;
• salt;
• white ground pepper.

Cooking method:

1. Fry chopped onion with finely chopped mushrooms - about 5 minutes with constant stirring.
2. Pour mass into the pan, pour broth. Boil for 10-12 minutes, allowing it to barely boil.
3. Give the soup the consistency of mashed potatoes with a blender, continue cooking (another 5-7 minutes).
4. Wait for boiling, gently enter the cream. Salt
5. After 10 minutes add pepper.

Porcini Mushroom Soup

For any recipe, this dish differs from the previous version in taste - it is not greasy at all, and less creamy. The reason is the lack of cream and butter. How to cook mushroom soup? You can use any hot recipe with porcini mushrooms, without forgetting to grind all products after cooking. This is done with a blender, grater or even a special grill with a lattice base.

Ingredients:

• boletus - 650 g;
• milk - half a cup;
• white onion;
• potato starch - 3 tbsp. l .;
• carrot;
• egg yolks - 2 pcs .;
• salt.

Cooking method:

1. Wash and chop the boletus, scroll in a blender or food processor.
2. Cut the carrots very finely, chop the onion.
3. Combine these ingredients, pour water (1 l). Stew for half an hour.
4. Bring the soup to a boil, salt and cook for another 15 minutes.
5. Milk to warm, dilute the starch, egg yolks in it (whisk in advance). Pour this liquid into the soup with fresh white mushrooms.
6. Boil for 10-12 minutes. Serve with greens.

White mushroom soup with cream

French cuisine is rich in fragrant delicious hot dishes, among which you can find mushroom soup with cream. It is recommended to serve it with a glass of dry white wine, and to cook it - with a mushroom mixture, in which there is both a dried and a fresh product. The only seasoning is thyme. If you use ground, take a small pinch, but lay in the same way as the twigs.

Ingredients:

• potatoes - 2 pcs .;
• dried mushrooms - half a cup;
• garlic cloves - 3 pcs .;
• fresh boletus - 300 g;
• fatty cream - a glass;
• processed cheese - 100 g;
• purple bulb;
• thyme sprigs - 2 pcs .;
• butter;
• ground pepper, salt.

Cooking method:

1. Stew dried mushrooms with boiling water.
2. Drain this liquid in 3-4 hours, add enough water to make 4 liters. Let it boil.
3. Throw steamed mushrooms in broth, cook for half an hour. Catch with a slotted spoon, temporarily leave.
4. Pour in the potato straws, cook until soft.
5. Fry chopped onion with butter, add chopped garlic.
6. Fresh boletuses cut into strips, mixed with zazharkoy. Throw thyme, steamed mushrooms. Fry for 15-17 minutes.
7. Thyme remove the contents of the pan to move to the broth.
8. Add cream, grated melted cheese, cook for another 6 minutes. Pepper before serving.

White mushroom soup in a slow cooker

If you are tired of classic recipes, try adding zest to the basic version - use not only fresh mushrooms, but also pickled or salted. You can fry them on a mixture of oils - vegetable with cream. This Polish recipe of mushroom soup in a slow cooker can be adapted under the stove: zazharku done in a frying pan, boil potatoes with mushrooms for about 20-25 minutes.

Ingredients:

• potatoes - 2 pcs .;
• fresh boletus - 150 g;
• marinated champignons - 200 g;
• carrot;
• bulb;
• cooking oil;
• bunch of greens;
• lavrushka;
• salt.

Cooking method:

1. Chop onions with carrots, put them in a bowl. Mode "frying" for 3-4 minutes.
2. Boletus with potatoes cut into thin bars, pour to the onion-carrot mass.
3. Add 2.3 liters of water, throw a sweetheart, turn on the “soup” for half an hour.
4. Pickled champignons chop, throw in a slow cooker. Salt, add salt, greens.
5. Cook in the same mode for another 5-7 minutes.

Fresh White Mushroom Soup with Potatoes

The highlight of this recipe is the absence of any spices. The only flavor is salt, without which even a soup with mushrooms and potatoes is too bland. Refusing to use seasonings has 2 goals: the load on the liver and stomach is reduced and the own taste of boletus is fully revealed. If you were looking for a simple universal recipe for soup, it is in front of you.

Ingredients:

• fresh porcini mushrooms - 350 g;
• purple bulb;
• potatoes - 3 pcs .;
• vegetable oil;
• semolina - 1 tbsp. l with a hill;
• salt.

Cooking method:

1. Chopped finely boletus pour cold water (1.2-1.5 l). Wait for boiling, salt.
2. Boil for about a quarter of an hour, not forgetting to remove the foam.
3. Onion half rings fry. Add there the boletus caught by the skimmer.
4. Dip the diced potatoes into the empty broth.
5. After a quarter of an hour to send the soup boletus with onions.
6. When the potatoes are soft, pour the semolina there.
7. After 3-5 minutes, turn off the burner, let the mushroom soup stand for a while.

White mushroom soup with pearl barley

A simple dish devoid of any frills, but very nutritious, tasty, fragrant - this recipe for soup with porcini mushrooms and barley was popular in the USSR. It can be modified to suit yourself, choosing any cereal: buckwheat, rice, even oatmeal. Professionals are not advised to take millet, because such a tandem is hard for the stomach to perceive. Pearl before work necessarily soaked.

Ingredients:

• assorted mushroom forest (white, aspen) - 300 g;
• pearl barley - half a cup;
• potatoes - 3 pcs .;
• carrot;
• salt;
• vegetable oil.

Cooking method:

1. Cut the washed mushroom platter, pour into boiling water (3 l).
2. Periodically removing the foam, cook for half an hour.
3. Onions with carrots grate, fry.
4. Cut the potatoes into bars, fall asleep to the mushrooms.
5. When it becomes soft, add barley.
6. Cook this fresh white mushroom soup for another quarter of an hour.
7. Salt, insist hour.

Fresh Mushroom Soup with Cheese

Delicious and tender, with a creamy texture, bright garlic aroma and sweetness of shrimps - this mushroom soup will decorate any table. Rice gives it a special nutrition. Professionals recommend serving such a mushroom mushroom soup with porcini with white bread croutons, which can be cooked while the dish is infused. In a small pan, greased with butter, fry thin slices of fresh loaf, grated with garlic. Eat them hot.

Ingredients:

• fresh white mushrooms - a glass;
• processed cheese - 300 g;
• peeled salad shrimps - 100 g;
• rice - half a cup;
• salt;
• vegetable oil;
• ground pepper.

Cooking method:

1. Peeled boletus cut into plates. Pour water (2 liters), wait for boiling. Boil at medium power, covered with a lid. Periodically remove the foam.
2. Salt in half an hour, add the washed rice.
3. Heat vegetable oil in a frying pan, pour chopped garlic on it. Fry for 30-40 seconds to go characteristic flavor.
4. Pour the shrimp.
5. Prepare a dressing for the soup of fresh white mushrooms - grate melted cheese, add and stir.
6. After 5-6 minutes, pepper, turn off. Insist half an hour.

Soup with porcini mushrooms and chicken

It is difficult to choose the exact definition of such a dish, because it can be called “noodle soup” because of its consistency. If you want more broth, add boiling water in the penultimate stage. This soup with porcini mushrooms and chicken can be cooked not only with traditional wheat pasta, but also with rice, buckwheat, egg noodles.

Ingredients:

• short vermicelli thin - 250 g;
• fresh boletus - 250 g;
• chicken breast;
• onion;
• carrot;
• butter;
• salt.

Cooking method:

1. Wash the breast, cut into strips. Pour into a saucepan, add water (3 l). Wait for boiling, salt, throw half of the shredded onions.
2. After half an hour, add the chicken broth with sliced ​​white mushrooms.
3. The rest of the bulbs cut into half rings, shred carrots into straws. Fry with butter.
4. To the soup of fresh white mushrooms add vermicelli and fry.
5. Rearranged in the oven heated to 170 degrees for half an hour.

Soup with porcini mushrooms and meat

The most satisfying hot dish must contain animal protein. If you are not confused by the final calorie content, use beef - it combines better with mushrooms than pork, but it is very good at feeding. To work, you can take any part of it. How to cook a soup of fresh white mushrooms with meat? It is cooked in 1.5 hours and may additionally include fried pieces of bacon or smoked meats. Connoisseurs of spicy notes can add cayenne pepper or a spoon of chili sauce before serving.

Ingredients:

• beef - 200 g;
• fresh boletus - 170 g;
• bulb;
• celery stalk;
• ground pepper;
• sour cream;
• a bunch of different greens.

Cooking method:

1. Boil beef: pour cold water, wait for boiling, cook an hour, not salting. Be sure to remove the foam.
2. Add chopped mushrooms, cook for 20-25 minutes.
3. Introduce shredded celery and onion. Spice up. Cook soup for 7-10 minutes.
4. After adding sour cream and fresh greens, turn off the hotplate, let the dish stand.

Video: soup with fresh porcini mushrooms

The end of summer and the beginning of autumn are the most fruitful time for mushrooms; it was during this period that the most mushrooms appeared in the forest. If you brought home a full basket of mushrooms, then one of the best choices of dishes that can be prepared from them will be mushroom soups, which are obtained with wild mushrooms just fabulous. Read the best recipes in this article.

Soups are cooked from fresh mushrooms, from dried, and even from canned, but it is from the first that they turn out to be the most delicious and fragrant. Such soups can be cooked with a variety of products. In addition to mushrooms for such soups can be used a variety of vegetables, cereals, pasta, cheese, meat, poultry, fish and even dried fruits! In this article we will talk about simple variants of such soup - with oatmeal, barley, potatoes, buckwheat and other most popular products, most often used for the preparation of simple everyday soups.

You can cook soups from any good mushrooms - chanterelles, syroezhek, honey agaric, etc., of course, white mushrooms are beyond comparison.

Recipe for cooking wild mushroom soup with potatoes

It will take: 50-60g of fresh mushrooms, 2 tubers of potatoes, 1 carrot and parsley root, ½ onion, ready-made meat or chicken broth, pepper, salt, oil.

How to cook soup with mushrooms and potatoes. Finely chop the legs of the mushrooms, fry in oil. Cut and boil the caps of mushrooms in boiling water over medium heat for 30-40 minutes. Cut carrot, onion and parsley root into straws, fry everything in butter until soft. Put potatoes into diced meat broth, add diced mushrooms, add roots, boil for 20 minutes, then put boiled mushroom caps, then another 15 minutes for the soup on low heat and serve with chopped greens and sour cream.

Mushroom Rice Soup Recipe

Photo: restoran.ua

It will take: 100g fresh mushrooms, 2 eggs, ½ lemon, 3 tablespoons. butter, 2 tbsp. dry rice, 1st.l. milk sour, black pepper, parsley, salt.

How to cook mushroom soup with rice. Rinse and chop fresh mushrooms into straws, put in a pan with butter, add salt, pour in lemon juice, water and boil for 20 minutes. Put rice on mushrooms, cook still 20 min. Season the finished soup with egg and sour milk, butter, chopped greens, pepper.

In this case, it is better to use white mushrooms that do not require mandatory pre-boiling, if other mushrooms, they must be boiled in advance before cooking this soup. Replace rice in this recipe can be semolina.

Oatmeal Mushroom Soup Recipe

It will take: 300g of fresh mushrooms, 2 onions, 1.5 cups of oatmeal, 4st.l. vegetable oil, 2st.l. tomato paste, spices, salt.

How to cook mushroom soup with oatmeal. Grind and fry the onions in butter, season with tomato paste, stew for another 5 minutes. Mushrooms pre-prepare and boil for 20-30min. Put boiled mushrooms in a new boiling salted water, cook 5 minutes, put oatmeal, cook the soup until done, seasoned with spices and fried onions at the end of cooking.

The recipe for mushroom soup with buckwheat

Photo: povar.ru

It will take: 100g of buckwheat and mushrooms, 1l of water, 2 tablespoons. flour, 1st.l. vegetable oil, pepper, salt.

How to cook mushroom soup with buckwheat. Wash buckwheat, then pour over water and boil on low heat. Peel and chop the mushrooms, pour with hot water, leave for 10 minutes, drain the water, put the mushrooms to buckwheat in the pan, cook until done. Ready soup to fill the flour fried in a dry frying pan, add salt, pepper, cook another 5-8min over low heat.

The recipe for mushroom soup with millet

It will take: 1l of mushroom broth, 150 white mushrooms / aspen mushrooms / boletus mushrooms, 2 potato tubers, 1 bay leaf each, a bulb and carrots, 2 tablespoons each. sour cream, vegetable oil, chopped dill and millet, pepper, salt.

How to cook mushroom soup with millet. Rinse and slice the mushrooms, rinse the millet. Cut the potatoes into cubes, peeling it. Finely chop the onions, circles - carrots, fry them in butter until browning. Bring the broth to a boil, put the potatoes, mushrooms, millet, boil for 1 min, add laurel, fry vegetables, pepper, salt, boil the soup for another 5-7 min. Pour the finished soup into plates, before serving, fill with dill and sour cream.

Cook aromatic mushroom soups according to simple recipes and enjoy their benefits and bright taste!

Video recipe cooking mushroom soup

Mushroom soups can be cooked in different ways. The easiest recipe is to add a few fresh mushrooms for flavor to the vegetable soup. Mushroom soup can be prepared from fresh mushrooms.

Fresh Chanterelle Mushroom Soup Simple Recipe
Ingredients:
- Fat
- Onion

Chanterelles

Potato

Bay leaf

Recipe for making a soup of fresh mushrooms:

Onions, washed and pre-cut, fry for ten minutes in a pan in the company with bacon. After that, add the mushrooms washed in cool water and leave to stew for about forty-five minutes. At that time, while stewing mushrooms, we wash, peel, and cut into small pieces of potato, then boil it in a saucepan. When the mushrooms are ready, add them to the potatoes, pour them completely with water, add salt, throw bay leaves, pepper and leave to cook until done.

Ingredients for the preparation of mushroom soup with onions:

2 tbsp. tablespoons margarine or butter

Liter of broth

Fresh mushrooms 300 gr.

Teaspoon flour

Onion 300 gr.

Recipe:

Clean and rinse well under cool water, mushrooms and onions, and then cut into straws and send stewed in a frying pan, in the company of fat. At a time when Lukavitsa becomes transparent and reddens a little - add a little flour, stir and after a few minutes pour the broth, salt, refuel and leave to cook for another ten minutes.

Exhibit soup on the table in the company with sandwiches with cheese, grated on a medium grater.

Mushroom noodle soup with fresh mushrooms recipe

Ingredients for making fresh mushrooms soup with noodles:

Fresh mushrooms 200 gr.

Small onion

Parsley root

Small carrot

Noodles 60-70 gr.

Liter of broth (Chicken) or room temperature water

Tablespoon butter

Chopped Parsley

The recipe for making mushroom soup with noodles from fresh mushrooms:

In a saucepan filled with water or broth, boil the sliced ​​carrots, onions, and parsley until half cooked. Then add the washed mushrooms cut in small pieces, salt and leave to cook on moderate heat for another ten to fifteen minutes. At the end add the dressing and pre-cooked in a separate bowl noodles.

Ingredients:

Mushrooms 340 gr.

10 gr. butter

20 gr. sour cream

35 gr. onion bulb

Recipe:

Fresh mushrooms, previously cleaned and washed in cool water, cut into small pieces into pieces, immersed in boiling water and let boil for another 15 minutes. Next, fall asleep toasted to golden brown onion, pepper, throw a bay leaf, salt, and leave to cook until done. Cooked soup filled with chopped onion, dill, a slice of butter and sour cream.

Mushroom soup with meat and carrots recipe

Components:

Beef meat 150-200 gr.

A pair of carrots

Tablespoon Flour

A piece of celery or parsley root

Fresh mushrooms about 150 grams.

Litere of water

Leek or Onion

Table spoon of sour cream

Parsley

Recipe:

From beef we cook broth, and at this time, in a frying pan, stew fat-fried carrots, mushrooms and onions, celery and parsley. When the stews are almost ready, we sprinkle them with flour, report the sliced ​​meat and leave to stew for a few more minutes. Ready stewed foods fall asleep in broth, salt, pepper and boil for another ten minutes. Before serving, we serve the dish with chopped greens and sour cream.

Noodle Soup with Fresh Mushrooms

Components:

Fresh mushrooms 400 gr. (preference is given to white, aspen, boletus, champignons or oil)

Carrot 80 gr.

A pair of bulbs

Flour 150 gr.

Parsley 40 gr.

Fat or oil 60 gr.

Recipe:

Simmer in a small amount of fat and water sliced ​​mushrooms in a pan. When the water boils - add the noodles and leave to boil for fifteen minutes, then add a little broiled onion, carrot and parsley, sliced ​​in advance. Before serving, sprinkle the noodles with greens, pre-crushed.

Soup from whites, boletus boletus, aspen, mokhovikov

Ingredients:

Tablespoon of baked butter or cream

Bulb

Fresh mushrooms 300-400 gr.

Two Art. spoons of sour cream

Parsley

Recipe:

We sort out the mushrooms, cut off the coarsened parts, wash well with cold water, after which we cut into medium-sized pieces into pieces and fall asleep in a saucepan filled with water. Add chopped onions to the mushrooms and set them for about an hour. Ready soup seasoned with melted butter or butter.

Chanterelle Soup

Ingredients:

A pound of chanterelles

Teaspoon flour

100 gr. bacon

Sour cream tablespoon

Bulb

Recipe:

Finely chopped onion stew with bacon for about 15 minutes to semi-soft state. After that, we drop the washed mushrooms, cut into small pieces, and stew them all together for another forty-five minutes. After the specified time - the stewed foods are filled with three liters of boiling water, salt and leave to boil for another half an hour. Ready soup filled with a mixture of sour cream and a teaspoon of flour.

Fresh Mushroom Soup Recipe

Components for cooking mushroom soup from fresh mushrooms:

A pound of fresh mushrooms

Tablespoon butter

Egg yolk.

Flour 5 gr.

Parsley

Recipe:

Washed and cut into medium-sized pieces of mushrooms stew for half an hour in butter and chopped parsley, salt and pepper.

Mushroom soup with croutons recipe

Ingredients:

Canteen. spoon flour

Ground pepper

Butter 50 gr.

Fresh mushrooms 250 gr.

Sliced ​​greens

Recipe:

Washed and peeled mushrooms fall asleep in a pot of salted boiling water and leave to cook for half an hour. After the specified time, add dried flour diluted in water at room temperature and cook for another ten minutes. Ready soup is filled with butter, chopped herbs and pepper. Together with the soup we serve croutons.

Mushroom soup with vegetables

Ingredients:

Fresh mushrooms - 200 gr.

Carrot

Leek

Slice rutabaga

Cabbage fresh little

A tablespoon of margarine or fat

Parsley root or celery slice

3-4 potatoes

Liter of water or broth

Green onion

Tomato or Apple

Parsley

2 tbsp. spoons of sour cream

Hard boiled egg.

Recipe:

We cut mushrooms, carrots and roots in the form of small bars and then send them stewed in fat. At this time we cut cabbage, turnips and carrots in the form of oblong slices and immerse them in boiling broth or water. At a time when the vegetables reach a semi-mild state, we add stewed mushrooms, roots and a sliced ​​tomato or apple to them. We continue to cook soup until all the components are ready and then fill up.

In plates before serving, spread sour cream, chopped egg and sprinkle with chopped greens.

Fresh Borovik Soup (aspen, boletus)

Ingredients:

Fresh boletus mushrooms (or aspen mushrooms, or boletus mushrooms)

Potato

Butter for Roasting

Bay leaf

Recipe:

Fresh mushrooms cut into small pieces into pieces and fry in butter and then put them into a saucepan filled with water and leave to boil for half an hour. After the expiration of the specified time, add the chopped potatoes, salt and bay leaf into the soup and leave again to boil for twenty minutes. Sprinkle the finished soup with chopped dill and add a little sour cream.

Mushroom soup with red wine from fresh mushrooms recipe

Ingredients:

Red wine - 50 gr.

Milk - 3 cups.

Meat broth - 150 ml.

Butter - two tbsp. spoons.

Mushrooms - 225 gr.

Flour - a tablespoon.

Nutmeg - 5 gr.

Garlic - clove.

Cooking:

We clean and wash the mushrooms, thinly chop them into strips. Heat oil in a pan and add sliced ​​mushrooms to it, fry over low heat for a few minutes. Pour wine and stupid under the lid for 5 minutes, pour a spoonful of flour, mix thoroughly and continue cooking for another minute. Fill the broth (mushroom or meat) and boil until the broth boils, then remove from heat.

Heat the milk separately, then pour it into the soup, add salt and pepper. Chop the garlic and add to the soup along with nutmeg. We chop the sprigs of parsley and sprinkle them on the soup, stir it again and turn it off. Serve hot on the table, preferably immediately after cooking.

Mushroom soup recipe from fresh butters

Components:

Mushrooms (boletus, white or russula) - 150 gr.

1 tbsp. spoon of butter

Sprigs of parsley - 3 pieces.

Milk - 0.8 liters.

Dill sprigs - 3 pieces.

Sour cream - 4 tbsp. spoons.

Potato - 1 piece.

Water - liter.

Onion onion.

Cooking:

We clean the mushrooms and rinse them, finely chop them into slices. Boil water and dip sliced ​​mushrooms into it, cook until ready.

Peel and chop the onion into small pieces, fry in a pan until golden. We clean the potatoes and cut into sticks. Boil milk and add it to the mushroom broth. Then we toss in him sticks of potatoes and golden onions. Cook until cooked potatoes over low heat. Pepper and add salt.

Chop finely dill and parsley, serve the soup with sour cream and sprinkled with herbs, pre-chopped.

Country Mushroom Soup with Fresh Mushrooms Recipe

Ingredients:

Fresh mushrooms - 225 gr.

Garlic - a slice.

Bouillon cube (vegetable) - 2 pieces.

Ground coriander - 2 teaspoons.

Parsley sprigs - 6 pcs.

Sour cream - 2 tbsp. spoons.

Onion onion.

Bread - 100 gr.

Vegetable oil.

Cooking:

We clean and wash the mushrooms, cut them into small pieces. Peel the onions and chop finely, fry for 5 minutes in a heated frying pan with vegetable oil. Crush the garlic and add to the onions along with the coriander, mix thoroughly and add the chopped mushrooms. Fry for 4 minutes and pour into the pan a liter of broth (diluted cube or vegetable broth) and mix. Bring the broth to a boil, and then cook for 10 minutes over low heat. Cut the washed greens finely and add to the soup at the end of cooking.

Rub the bread, grated bread, pour into the soup, pepper, salt and then cook for about a minute. Turn off and add sour cream, you can decorate the soup using parsley sprigs laid on top.

Mushroom soup with beef and kohlrabi.

Ingredients:

Beef meat - 500 gr.

Water - one liter.

Butter - a pair of Art. spoons.

Ginger - 20 gr.

Fresh mushrooms - 50 gr.

Kohlrabi - one.

Soy sauce.

Cooking:

We clean the beef meat from the veins, wash it well and finely chop it. Peel and ginger. We wash and clean the mushrooms, cut them into slices, we also cut kohlrabi. Bring soup to a boil, add pepper and salt. Add a little soy sauce in the soup, spilled on plates.

Mushroom soup with zucchini.

Ingredients:

Courgettes - 100 gr.

Potatoes - one thing.

Carrot - half.

Fresh white mushrooms - 100 gr.

Sprigs of parsley - 4 pieces.

Butter - a tablespoon.

Celery root - one.

Parsley root is one.

Green onions - 4 pieces.

Sour cream - 4 tbsp. spoons.

A tomato.

Cooking:

We clean and chop the mushrooms, put them in a pot of boiling water or meat broth, cook until about 25 minutes.

Peel potatoes and zucchini, cut into small slices. Peel carrots and celery and parsley roots and cut into slices. Fry in a pan with butter for about 3 minutes, chop finely onions and add to the pan, fry for about 3 minutes.

Throw roasted vegetables in broth along with chopped potatoes, leave to cook for 15 minutes over medium heat. Add sliced ​​zucchini, tomatoes, salt and cook another 10 minutes. For the originality of the soup, you can add a glass of milk with the tomatoes.

Pour the finished soup into plates, add a little sour cream to them and sprinkle with chopped parsley.

Mushroom soup in Chinese.

Ingredients:

Chinese black mushrooms - 125 gr.

Garlic - a slice.

Rice noodles - 25 gr.

Soy Sauce - Art. spoon.

Green onions - 2 pieces.

Vegetable oil - 2 tbsp. spoons.

Cucumber.

Salt - almost a whole tablespoon.

Cooking:

It turns out a refreshing light soup that has the aroma of garlic. Wash the mushrooms and dry them, cut into thin slices. Wash cucumbers, cut into two parts, and them into thin slices. Green onions finely chopped. Peel garlic peeled and cut into small strips. heat up vegetable oil in a pan, throw onions and garlic on it, fry for half a minute and throw mushrooms. Fry for about 4 minutes on low heat.

Pour 600 ml of water into a frying pan and bring to a boil, without stopping stirring. Then add broken noodles, cucumbers and a couple of spoons of soy sauce. Salt and cook a couple of minutes. Serve hot.

Mushroom soup

Ingredients:

Grams 100 fresh mushrooms

Carrot

Litere of water

Three Potatoes

Parsley root

Head of cabbage

Tablespoon Flour

Fennel bunch

Lemon juice

2 tbsp. spoons of vegetable or butter

Recipe:

Finely chop cabbage and stew with butter. Meanwhile, boil in a saucepan, pour a liter of water, mushrooms, potatoes, carrots, dill and parsley root. During cooking, watch for water - periodically it boils away and must be poured. After the mushrooms are ready - add the stewed cabbage to the pan and boil over a low heat for a little more. When the soup of fresh mushrooms is ready - pour in lemon juice and fill with flour, fried with butter. Enjoy your meal.

The most delicious and aromatic soup is obtained from fresh mushrooms. But to prepare it in such a way as to preserve this unique aroma of forest mushrooms, not everyone succeeds. Here you need to know some of the subtleties of cooking, stock up on all the necessary ingredients and do not forget to grab a great mood.

  How to cook mushroom soup from fresh mushrooms

Earlier in Russia, the soup with the addition of fresh mushrooms was called "mushroom house", it was prepared according to a special recipe, it turned out very tasty, rich and healthy.

We will also prepare fresh mushrooms soup, for this we need the following products:

• forest mushrooms (white mushrooms, chanterelles or champignons) - 0.5 kg;
• carrot and onion - 1 pc .;
• potatoes - 0.5 kg;
• water - 3.5 l;
• salt, spices, bay leaf - to taste.

How to cook mushroom soup:

• Mushrooms are the main ingredient of this dish. Mushrooms must be fresh. If you managed to find a white mushroom in the forest or collect some chanterelles, it is just wonderful. Just from these mushrooms you get the most delicious and fragrant soup. If you bought mushrooms in the store, choose fresh champignons, small in size. Mushrooms need to be washed and cleaned off a thin film.
• If the mushrooms are large, they will have to be cut into several pieces (4 or even 6).
• Mushrooms need to boil. To do this, pour water into the saucepan, put it on the stove, wait for boiling, pour out the mushrooms and cook until ready. Do not forget to salt some water, add a little freshly ground black pepper.
• While the mushrooms are boiling, you need to prepare the remaining products: peel the onions, carrots and potatoes, rinse them under running water.
• Onions need to be finely chopped, carrots can be grated (use the side with medium notches), potatoes cut into cubes or straws.
• When the mushrooms are almost cooked, put the potatoes in a saucepan, close the lid and continue cooking both ingredients for 10 minutes.
• After this time, add onions and carrots, mix all the ingredients, continue cooking the soup with mushrooms on low heat until the potatoes are soft.
• Try the soup. You may want to add more salt or spices. You do not need to pepper much, but you can put 1 or 2 bay leaves at the end of cooking.
• The soup is ready, but it is still too early to pour into plates. We need to give time for the mushroom soup to flow. To do this, set aside 20 or 30 minutes. Then you can pour fragrant delicious soup on the plates.

Hot mushroom soup is served, in each plate put a little fresh chopped greens.

  Mushroom Noodle Soup

This recipe is universal, it turns out the soup is very tasty and rich, but not as dietary as cooked according to the previous recipe.

Take these products:

• fresh mushrooms - 200 g;
• onion and carrot - 1 pc .;
• parsley root;
• noodles (homemade) - 70 g;
• butter - an incomplete tablespoon;
• fresh parsley - to add to the finished dish;
• chicken broth or plain water - 1 l;
• salt, spices - to taste.

How to cook soup with mushrooms:

• Pour meat broth or water into a saucepan, peel carrots and cut them into circles. Add the onion to the water (peel, do not chop). These vegetables should be boiled in broth until half ready.
• While the vegetables are boiling, prepare the mushrooms: rinse, peel, cut into large pieces. Add the mushrooms in the broth, put salt and pepper. Cook on medium heat for about 10 minutes, a little more.
• In a separate saucepan, boil the homemade noodles and add to the mushrooms along with the butter.
• Mushroom soup is ready. Add a little fresh chopped parsley to each plate.

If you want to enhance the flavor of mushrooms, then you can add a pinch of dried forest mushrooms, just do not add a lot, because the taste of the soup can spoil.

Potatoes can be completely replaced with one great ingredient - turnip. It gives the dish a special taste. You can add a piece of turnip and put as many potatoes as indicated in the recipe.

If you like frying in the soup, then the onions and carrots should be fried in butter until golden brown and added to the soup after the potatoes boil and boil for 5-7 minutes.