Mushroom soup made from dried mushrooms has a deeper taste than a dish prepared from fresh forest products. Its aroma arouses appetite. Dried mushrooms retain their beneficial properties for a long time.

When cooking the first dish of dried mushrooms, various seasonings are almost never used in order to preserve their delicious natural taste. In addition, the recipe for mushroom soup from dried mushrooms allows you to not only treat your household an insanely delicious dish, the preparation of which does not take a lot of time.

Classic Mushroom Soup

Any housewife has her own culinary secrets, one of which is a recipe for dried mushroom soup, but there is a classic recipe for this dish. It follows all the traditions of cooking a culinary masterpiece.

In many versions of this soup, they offer the use of porcini mushrooms, because from them it turns out the usual light soup. However, the classic soup of dried mushrooms involves the use of chives, boletus and chanterelles. They will give a cool broth and an opaque saturated color.

Ingredients:

• 1 tbsp. mushrooms;
• 3 potatoes;
• 2.8 l of water passed through a filter;
• 2 onion heads;
• 1 medium-sized carrot;
• one third;
• a pinch of salt,
• 1 g of pepper (ground);
• 30-40 g of sunflower oil.

Recipe:

Dry mushroom soup is served by garnishing with greens: spider web of dill, feathers of onions, parsley leaves or cilantro.

You can put a little sour cream or other dairy product. This will give the first dish a deeper taste. And lovers of thick soups can add a little vermicelli or separately cooked cereals.

Chicken stock mushroom soup

Mushroom soup from dried mushrooms is often indulged by Russian housewives of their households, using summer harvests from forest products, wholesome, fragrant and tasty. Many of them admit that such a soup, cooked on a broth, such as chicken, will be more saturated.

Grocery set:

• 450 g of chicken;
• 60-80 g of dried mushrooms;
• half a glass of buckwheat;
• 4-5 potato tubers;
•   medium size;
• 1 onion head;
• 1 pinch of salt (large);
• 1 g pepper (ground),
• 1 leaf of laurel tree;
• 30-40 g of sunflower oil;
• a bunch of fresh herbs.

Cooking Method:

Ready soup before serving can be decorated with chopped herbs.

The first is based on porcini mushrooms

Porcini mushrooms are considered the most valuable. Most often, they are dried or frozen, and then the most aromatic dishes are prepared from them. One of such culinary masterpieces of Russian cuisine is dried porcini mushroom soup.

Grocery set:

• porcini mushrooms - 115 g;
• 1 onion head;
• 1 carrot;
• 30-40 g of sunflower oil;
• 5-6 peeled potatoes;
• 25 g flour;
• 2.6 liters of filtered water;
• 1 pinch of salt.

Cooking:

If possible, about 5-15 minutes should be allowed to brew the dish, and then serve it already, putting sour cream and greens directly on the plate to those who wish.

This thick lean soup will appeal to even adherents of a hearty and meat cuisine. He will be especially good at fasting, because by the amount of protein mushrooms are able to replace meat.

With this soup you can surprise both households and dear guests.

Mushroom soups in domestic cooking have deep traditions. But this does not mean that classic recipes must be followed implicitly.

They can be changed by supplementing the dish with cereals or pasta, as well as vegetables and spices. One thing is constant - the unsurpassed taste of mushroom broth.

Recipe for millet mushroom soup - video

Description

Chicken stock mushroom soup   It is a delicious and healthy first course that is easy to make with your own hands from different types of mushrooms (fresh or dried). A simple step-by-step recipe with photo instructions, presented below, will clearly and step-by-step tell you how to cook a delicious dish at home.

Hot food can be prepared from many species of forest inhabitants, but the most delicious and nutritious soup is the one that was cooked on the basis of porcini mushrooms. In the mushroom season, it is difficult to find a more wholesome and aromatic dish made from fresh mushrooms.   However, if you use a frozen product in winter, then in a finished form a plate of hot and satisfying mushroom noodle soup cooked on chicken broth is no worse. A very tasty dish is a soup cooked from mushrooms or dried mushrooms (chanterelles, boletus, porcini mushrooms, russula, sows, mosses and others).

Our proposed version of the classic first course based on a broth of chicken legs and mushrooms is both dietary, nutritious and healthy food. Mushrooms contain a huge amount of proteins and carbohydrates. In addition, forest inhabitants have a low calorie content. By the content of proteins and proteins, poultry meat exceeds the same indicators of pork and beef. For this reason, the composition of these ingredients in a soup (mushrooms and dietary meat) adds to the finished dish useful substances that are so necessary for the body. The calorie content of the dish is 23 kilocalories per 100 grams of the finished product.

If you want to diversify your home menu for lunch or dinner, then you can try making fragrant mushroom soup on chicken stock, proposed by us, from fresh or dried mushrooms.

Ingredients

• 
     (3 pcs.)
• 
     (1,5 l)
• 
     (3 pcs.)
• 
     (1 PC.)
• 
     (1 PC.)
• 
     (100 g)
• 
     (3 tbsp.)
• 
     (1 tsp)
• 
     (1 PC.)
• 
     (taste)
• 
     (2 branches)
• 
     (2 branches)

Cooking steps

To prepare mushroom soup on chicken stock at home, you should first prepare all the necessary ingredients.



The legs should be washed well, put in a deep container and add cold water there. Then you need to put the pan on the stove and cook the broth until the meat is ready. On average, it will take 40 minutes from the moment of boiling water. Make sure that the meat broth does not boil too much, but only boils a little.   From time to time, the resulting white foam needs to be removed from the broth to get the most transparent base for the soup as a result.



In the meantime, you need to prepare the rest of the ingredients for the dish. Vegetables must be peeled, rinsed under water, and then chopped. Potatoes should be cut into small cubes.



Next you need to do mushrooms. If you will use a freshly frozen product, then hold the mushrooms for a while on the table so that they thaw a little. Raw, sorted, thoroughly washed and peeled mushrooms, in our case mushrooms, need to be cut as you like.



Then you need to chop carrots and onions. Grate the carrots on a medium-sized grater, and chop the onion with squares or slices (see photo).



The pan must be put on the fire and pour in sunflower oil. As soon as the stew-pan with butter is well heated, you need to send carrots with onions. Vegetable frying must be fried over medium heat, stirring from time to time, at least 3 minutes.



After this, pour flour into the pan. Fry should be salt to taste.



The ingredients in the saucepan must be mixed all the time for 60 seconds.



From the finished chicken broth, take out the legs, separate the meat, removing the bones, and cut the meat into pieces.



Using a strainer, strain the meat broth for the soup.



The broth needs to be put on the stove again. When it boils, add potatoes and mushrooms. Next, you need to cook the mushroom soup over low heat until the dish is fully cooked (approximately 20 minutes).



After boiling the potatoes, add chopped chicken, vegetable roasting and a bay leaf to the dish. Soup should be salted and seasoned to taste. The first dish needs to be slightly darkened over a minimum heat (at least 7 minutes).



Cover the pan with the finished dish and let the soup brew a little. Just before serving, you can add freshly chopped dill and parsley. Delicious mushroom soup on chicken stock cooked on the stove is ready.



Enjoy your meal!

Chicken soup with mushrooms is a wonderful part of a full meal. In addition, chicken broth soups are not only tasty and healthy, but also dietary. They are part of the dishes recommended for clinical nutrition. Fresh, light soup with chicken and mushrooms will always be welcome on your table! Feel free to cook it, and you will be pleasantly surprised how quickly the plates with it are empty!

Taste Info Hot Soups / Mushroom Soup

Ingredients

• Chicken leg - 1 pc.;
• Fresh champignons - 120 g;
• Onions - 1 pc. (75 g);
• Carrots - 1 pc. (75 g);
• Potato - 3 pcs.;
• Water - 2.5 L;
• Vegetable oil - 1 tbsp. l .;
• Bay leaf - 1 pc.;
• Salt to taste;
• Ground black pepper - to taste;
• Fresh greens - 30 g.

How to make chicken and mushroom soup

Rinse the chicken under running cool water and place in a saucepan. Pour necessarily cold water and boil until the meat is soft with the pan lid almost closed and the broth slowly boiling. Remove chicken from the pan. Separate it from the bones on a cutting board and chop the meat. Set aside for now.

Strain the resulting broth through a fine iron sieve and add salt to your own taste.

Peel and wash the potatoes, cut into small cubes. Transfer chopped potatoes to a hot broth. Set to cook on moderate heat stove. If at this stage a strong fire is made, then chicken soup with mushrooms will turn out with completely boiled potatoes.

Now you can add washed cereal to the broth:

• rice;
• millet.

If you plan to cook soup with chicken and mushrooms with the addition of vermicelli, then you need to fill it up 5-7 minutes before removing the soup from the stove. In the case of cobweb noodles, the time is reduced to 2-3 minutes, as it cooks very quickly.

Clean and rinse the remaining vegetables. Cut the carrots into thin strips, and chop the onions.

Pour the vegetable oil (sunflower, olive or linseed) into the pan and place on the stove to heat. Transfer the sliced \u200b\u200bvegetable to oil.

Rinse the mushrooms, if necessary, strip off the dirt with a knife, cut the mushrooms first with plates and then cubes.

Champignons in the list of ingredients can easily be replaced with ordinary fresh forest mushrooms. But, for this, they need to be additionally processed:

• thoroughly clean them with a small sharp knife from dirt, sand and sticky leaves;
• cut into slices;
• soak in salted water for about 10 minutes;
• rinse;
• cook in a separate pan until almost cooked;
• drain the entire broth;
• without washing (so the aroma and taste of forest mushrooms will remain in the soup), send the mushrooms to the pan with chicken soup).

But it is better to soak dried forest mushrooms before preliminary cooking for an hour and a half in cold water.

Frozen pre-boiled mushrooms must be added to the soup without thawing them, otherwise the precious mushroom taste will be lost.

Transfer the mushrooms to the potato pan.

Add passivated vegetables there. Boil for 10-13 minutes until the potatoes are ready. In the meantime, go green. You can take a mixture, for example, parsley, dill and feathers of green onions. All green leaves must be sorted and washed thoroughly in cold water. Then dry for several minutes on a paper towel and finely chop with a knife.

At the end of cooking, add chopped chicken, chopped fresh herbs, and a bay leaf to the soup. Pepper and salt as needed.

By the way, if you add chopped greens earlier and without boiling the soup, it will quickly lose its attractive green color.

Teaser network

Chicken and mushroom soup is ready! Enjoy your meal!

If desired, for a beautiful serving of soup and as a side dish, you can prepare baked croutons of wheat bread to it. Just slice or break bread into pieces. Put it on a baking sheet and drizzle with sunflower or olive oil. Bake in the oven until golden brown.

Mushroom soup with chicken pasta with pasta

Chicken soup has always been associated with a nutritious, dietary and medically beneficial dish. As sparing, restoring strength, after serious illness. Well, and besides this, easy, affordable and easy to prepare. Of course, the recipe provides for the presence of vegetables, and pasta, and cereals, and various spices, and dressings. But one thing that remains unchanged is the chicken broth. You can eat any part of the chicken, you can boil the whole chicken, the taste will not suffer from this. But in order to diversify a simple chicken soup, many cooks resort to various additives. For example, today we have chicken soup with mushrooms. You can take any mushrooms to taste and availability in the house. With wild mushrooms, the soup is even more aromatic and tastier. Dried forest mushrooms must first be soaked in cold water for 4-5 hours, you can overnight. Rinse well and only then cook in soup. Frozen mushrooms are ready for use; they should only be thawed. Sort fresh forest mushrooms well and clean if necessary. For example, chanterelles and honey mushrooms do not need to be cleaned. After boiling fresh mushrooms in water for 30 minutes, drain the water and you can put them in the soup. But champignons and oyster mushrooms are on sale at any time of the year and they do not require complex preliminary processing. So, prepare the mushroom soup in chicken broth.

Ingredients:

• chicken stock - 1.2 l;
• potatoes - 2 pcs.;
• carrots - 1 pc.;
• onions - 1 pc.;
• champignons - 150 g;
• refined sunflower oil - 20 ml;
• farfalle pasta - 70 g;
• salt to taste.

Cooking

Cooking chicken soup. Let me remind you how to cook it. Wash any part of the chicken and put in a pan. Pour fresh, filtered water. Put the pan on the stove, bring to a boil and remove the foam. Cook the broth over low heat until the chicken is cooked.

Peel the potatoes, wash them and cut them into cubes. Put in a pan.

Strain the broth and fill them with potatoes. Put on the stove.

Peel and wash onions and carrots. Onions finely, and carrots in circles. Carrots can be grated, but chopped will look more beautiful. Put in a frying pan.

Pour refined sunflower oil into the pan. Stew vegetables for 10 minutes, stirring over medium heat.

After, put the carrots with onions in a pan. And keep cooking soup.

Peel and chop the mushrooms. In my opinion, they look prettier in soup.

Add chopped champignons to the pan.

When vegetables and mushrooms are almost ready, add pasta to the soup. I have this farfalle - pasta in the form of a bow. Salt the soup to taste.

Boil the soup until all ingredients are cooked.

Add chopped dill or parsley to the finished soup.

Fragrant, healthy and tasty soup with chicken, mushrooms and pasta is ready. Serve at lunch.

Chicken soup with mushrooms is a hearty and aromatic dish that will be enjoyed by all family members.

The recipes for this delicious first course are plentiful. It is cooked with cereals, pasta, vegetables or legumes. But, of course, the main ingredients are chicken and mushrooms.

Chicken soup with mushrooms - the basic principles of cooking

First of all, they cook chicken bouillonadding whole vegetables, bay leaf and spices to it. Then it is filtered, and the chicken meat is separated from the bones and put back into the broth.

Mushrooms   fried with onions. It’s better to do this on chicken fat, but if you don’t have one, any vegetable or butter is fine.

In the broth lay peeled and chopped potatoes, mushroom fry and boil until the potatoes are ready.

If you cook chicken puree with mushrooms, but all the ingredients are chopped with a hand blender. As a rule, cream is added to such soups.

Recipe 1. Chicken Mushroom Soup

Ingredients

three potatoes;

carrot;

salt, bay leaf and black pepper;

chicken breast;

a bunch of parsley;

400 g of fresh champignons;

half the onion;

60 g butter.

Cooking method

1. Rinse the chicken breast, place in the pots and cook the broth.

2. Wash the champignons, dry them slightly and cut with not very thin plates. In a pan, dissolve the butter, and fry the chopped mushrooms in it.

3. Peel the potatoes and crumble them into small cubes.

4. Remove the chicken meat from the broth and put the fried mushrooms in it. Cook on fire, medium intensity, a quarter of an hour. Then put the potatoes in the soup.

5. Peel the vegetables and rinse them. Chop the onion finely, and grate the carrots coarsely. Sauté all the vegetables until golden brown. Put the fry in the broth.

6. Chop the meat into strips and pour it back into the soup. Put the bay leaf and chopped parsley, cook for another minute.

Recipe 2. European soup with mushrooms

Ingredients

two liters of water;

rosemary and parsley;

chicken breast;

two garlic cloves;

onion head;

ground pepper and salt;

half a liter of cream;

a small piece of butter;

400 g of champignons;

Cooking method

1. Fill the washed breast with water and cook the broth until the meat is ready. We remove the chicken, cool and cut into small pieces. Filter the broth.

2. Shred the washed mushrooms with thin slices. Peeled onion finely chopped. Melt a piece of butter in a pan and fry mushrooms with onions in it until golden brown. When the mushroom roast cools down, put it in the blender bowl and grind it until smooth. We introduce the resulting mashed potatoes into the broth and mix well.

3. Fry flour in melted butter until yellow. Then gradually pour the cream, stirring continuously, so that no lumps appear. Pour the creamy mixture into a soup in a thin stream, mix and place the crushed garlic.

4. Pour the hot soup into plates, season with ground pepper and sprinkle with chopped herbs. Fried croutons can be served with the soup.

Recipe 3. Creamy Chicken Mushroom Soup

Ingredients

two liters of chicken broth;

80 ml of refined sunflower oil;

two bow heads;

2 pinches of ground black pepper and salt;

carrot;

three stalks of celery;

200 ml cream;

250 g of fresh champignons.

Cooking method

1. Rinse the celery stalks, dry and cut into cubes. Finely chop the peeled onion. We clean the carrots, wash them and cut them into thin quarters.

2. Heat the oil in a pan, pour all the vegetables into it and fry them until the onions are transparent.

3. Rinse the mushrooms and dry them on a disposable towel. Cut the mushrooms into plates. We take the chicken fillet out of the broth, cool and cut into bars.

4. In a boiling broth we spread the vegetables stewed in a frying pan and cook on low heat for a quarter of an hour.

5. In the pan where the vegetables were fried, put the mushrooms and chicken, and fry, until the mushrooms are rosy.

6. Rinse the rice until the water becomes clear. We spread the fried chicken meat with mushrooms and rice into the broth. We continue to cook another ten minutes until the rice is completely ready. Season the soup with salt and ground pepper. Serve the soup in a burning form.

Recipe 4. Chicken Soup with Mushrooms and Noodles

Ingredients

one and a half kilogram carcass of chicken;

200 g of noodles;

three liters of purified water;

salt, bay leaf, black pepper and allspice;

onion head and carrot;

75 g of vegetable oil;

200 g of champignons.

Cooking method

1. Wash the chicken carcass under the tap, cut it into pieces. Put on a disposable towel and dry slightly.

2. Put pieces of chicken in a pan with purified water and put on fire. Remove the foam from the boiling broth with a slotted spoon, and season with allspice peas and bay leaf, cover and cook the broth for another 40 minutes.

3. Peel the carrots and onions. Wash mushrooms and vegetables under the tap. Finely chop the onion. Finely rub the carrots, and chop the mushrooms in plates.

4. Heat the oil in a frying pan and put onion, simmer until transparent. Then add the carrot to it, mix with a wooden spatula and fry for another three minutes. Add mushrooms to vegetables and simmer together until the moisture from the mushrooms evaporates, then brown for another five minutes, and remove from heat.

5. Remove the chicken from the pan. Strain the broth and boil again. Separate the meat from the bones and tear into pieces.

6. Pour noodles into boiling chicken stock and cook for three minutes. Lay out a fry of mushrooms and vegetables and chicken. Stir and season with salt and pepper. Hold on the stove for another two minutes, turn off the heat and leave the soup to infuse for ten minutes.

Recipe 5. Thick Chicken Mushroom Soup

Ingredients

three chicken thighs;

canned corn - a can;

potatoes - four pcs.;

pepper and salt;

butter - 80 g;

milk - one and a half glasses;

flour - a quarter cup;

pickled champignons - a jar.

Cooking method

1. Rinse the chicken thighs under a tap and pat dry. Put in a pot of water and cook the broth.

2. Put the stewpan on the fire, and melt butter in it. Pour in flour, stirring constantly, so that it spreads evenly. Keep stirring slowly, pour in the strained chicken broth a little. Shuffle so that no lumps appear. Boil it.

3. Peel the potato and cut into small cubes. Put it in a saucepan and cook for a quarter of an hour over low heat.

4. Separate the chicken meat from the bones, and cut into arbitrary pieces.

5. When the potatoes are ready, increase the heat and pour in the milk. Add chicken, pickled mushrooms and canned corn. Salt, season with pepper and boil for five minutes.

Recipe 6. Chicken soup with mushrooms and barley

Ingredients

six chicken breasts;

bulb;

half a glass of pearl barley;

bay leaf, a mixture of peppers and salt;

three handfuls of dried mushrooms;

butter and vegetable oil;

two potatoes;

onion head and a little carrot.

Cooking method

1. Throw pearl barley into a colander and rinse it under the tap. Boil the water in a saucepan. Install a colander with grits on top, cover with a lid and hold for a couple of half an hour.

2. Warm up one and a half liters of water, pepper and put the bay leaf. We wash the chicken and dip in water. We cook the broth on low heat for half an hour.

3. Pour mushrooms with boiling water and insist a quarter of an hour. Then we drain the water, and cut the mushrooms in strips. Take the chicken out of the broth. Mushroom infusion mix with chicken broth and filter. Pour into the pan, add the barley and cook for 20 minutes.

4. We clean vegetables. Cut the potatoes into small cubes and send them to the soup. Continue to cook another ten minutes.

5. In a pan, melt the butter, and add the vegetable. Fry finely chopped onions and stripped carrots in a mixture of oils until soft. Spread the mushrooms and fry for another five minutes.

6. Cut the chicken into strips and put in the soup. We spread the mushroom frying here, mix and cook for five minutes. We insist ten minutes before serving.

Recipe 7. Chicken Soup with Mushrooms and Buckwheat

Ingredients

150 g of mushrooms;

chicken fillet;

70 g of sour cream;

a third of a glass of buckwheat;

bay leaf;

onion head;

two potatoes;

peppercorns and salt.

Cooking method

1. Peel the potatoes, rinse them and cut them into cubes. Rinse mushrooms and cut in half. The washed chicken fillet is cut into cubes. Chop the peeled onion head in half rings.

2. Put the chicken fillet in a pan with boiling water. Boil for ten minutes and add the potatoes and pour the washed buckwheat.

3. Fry the mushrooms with onions in a pan. Transfer the mushroom to the soup.

4. Cook the soup until the potatoes and buckwheat are cooked completely. At the end, put sour cream, season with pepper peas and bay leaf. Boil and remove from the stove. Infuse the soup for a quarter of an hour. Sprinkle the soup with herbs when serving.

Recipe 8. Chicken Soup with Mushrooms and Cabbage

Ingredients

two liters of purified water;

bay leaf, salt and peppercorns;

half a chicken carcass;

a bunch of parsley;

200 g of cabbage;

half a lemon;

five potatoes;

two onions;

50 g sour cream;

two small carrots;

a slice of margarine;

200 g of fresh champignons.

Cooking method

1. Rinse the chicken carcass, put in a pan with clean water and bring to a boil. Remove the foam, salt and cook the broth until the meat is completely ready. At the end we put allspice and bay leaf. Then take out the carcass, separate the meat from the bones and cut into pieces. Filter the broth.

2. Peel and rinse the onions and carrots. Finely chop the onion. Large three carrots. In a pan, heat the margarine and fry vegetables in it until soft.

3. Shred the thin strips of cabbage. Washed mushrooms cut into strips. Peel the potatoes, rinse and cut into small pieces. Dip the potatoes in a boiling broth and cook for ten minutes. Then put the fried vegetables, shredded cabbage and mushrooms. Cook for another 20 minutes. At the end, add the squeezed juice of half a lemon and a beaten egg with sour cream. Pour the soup into plates and sprinkle it with chopped herbs.

Recipe 9. Chicken Soup with Mushrooms and Lentils

Ingredients

chicken drumstick - two pcs.;

vegetable oil;

green lentils - a glass;

ground black pepper and peas, salt and bay leaf;

five potatoes;

mushrooms - 300 g;

onion head and carrot.

Cooking method

1. Fill the washed drumsticks with water and cook the broth, salt and adding peppercorns and bay leaf.

2. Peel the potato and peel it into small pieces.

3. From the prepared broth, remove the shins, cool and disassemble into pieces, separating from the bones.

4. Pour the lentils into a deep plate, sort and rinse in several waters until they become transparent. Pour the beans into a boiling broth. Put chopped potatoes here.

5. Fried peeled and finely chopped onions in sunflower oil until transparent. Then add chopped carrots, season with pepper, and fry until soft. Put the mushrooms in a fry, and the chicken torn into small pieces and fry until golden brown. Put the frying in the soup and boil for five minutes. Serve soup with mayonnaise or sour cream.

• If you use dried mushrooms, then they must first be soaked for two to three hours. Then boil, and only after that cut and use in the soup.
• Frying for soup is best done in butter. It will make the taste of the soup more tender.
• If you are a fan of extraordinary tastes, add nuts, prunes or dried apricots to the soup.
• Using flour or semolina, you can make the soup more thick and dense.
• Mushroom soup must be insisted for 20 minutes.
• Pickled and salted mushrooms can also be used to make soup. They will give the soup an unusual taste.
• Add greens to chicken soup only at the end of cooking. This will preserve all the vitamins, and make it fragrant.

Mushroom soup on chicken stock is one of the autumn dishes. It is adapted from a recipe by Anthony Bourdin in his Le Hall cookbook. Creamy, this soup has a rich, velvety creamy consistency. If you leave the mushrooms intact, it is also nutritious.

The key to flavor is the right cooking time. It is better not to save time in this case.

Mushroom soup is just mushroom soup. Mushrooms will always be the focus of this dish, whether they are fried or boiled. Other ingredients may include all kinds of spices, meat and vegetables. There are many different recipes for this dish.

However, the most famous is mushroom cream soup, which is made with mushrooms, butter, cream and flour. It is often used as a base in soups, casseroles and many other culinary creations.

How to cook mushroom soup with chicken broth - 15 varieties

The classic recipe for delicious mushroom soup on nutritious chicken broth.

Ingredients:

• Chicken stock - 900 g
• Mushrooms - 1 kg
• Potato - 1 pc.
• Onion - 2 pcs.
• Carrots - 1 pc.
• Vegetable oil
• Black pepper, salt

Cooking:

Put the chicken stock on the fire to boil.

Fry the onions in a pan.

Then grate the carrots and add to the onion.

Peel and chop the potatoes. Add potatoes and onions with carrots to the broth. Season with spices.

Fry the mushrooms in a pan and add to the soup. Cook for 15 minutes.

This is a great basic recipe to learn how to cook.

Ingredients:

• Butter - 1/4 cup
• Shiitake (chopped) - 1 cup
• Champignon mushrooms - 1 cup
• Shallot (chopped) - 2 pcs.
• Flour - 2 tablespoons
• Chicken Broth - 1 cup
• Pepper

Cooking:

Boil the broth, add spices.

Fry chopped and peeled mushrooms and challah in butter. Add to soup.

Add flour and stir. Cook for 10 minutes.

A very satisfying and soothing tender soup with an incomparably aromatic texture.

Ingredients:

• Chicken broth - 3 cups.
• Flour - 2-3 tbsp.
• Mushrooms - 500 g
• Onion - 2 pcs.
• Butter
• Spice

Cooking:

Heat the broth and season with spices.

Fry chopped onions and mushrooms with flour in butter. Add water and stir until creamy.

Transfer to broth and simmer for 20 minutes over low heat.

Add oil to taste.

The nutritious and velvety texture of the soup allows you to plunge into bliss and get well fed.

Ingredients:

• Mushrooms - 400 g
• Shiitake Mushrooms - 300 g
• Butter - 60 g
• Spice
• Cream - 90 ml
• Chicken stock - 30 ml
• Garlic - 3 cloves
• Onion - 1 pc.

Cooking:

Chop mushrooms, onions and garlic in butter. Add flour and mix. Add water and stir until jelly.

Heat the broth and season. Add creamy-mushroom texture. Cook for 40 minutes. Beat everything with a blender.

Cheese, mushrooms and chicken broth are the most popular and beloved combination.

Ingredients:

• Chicken stock - 2 L
• Mushrooms (chanterelles) - 300 g
• Potatoes - 5-6 pcs.
• Carrots - 2 pcs.
• Onion - 1 pc.
• Cream cheese - 1 pc.
• Dill - 25 g
• Salt, pepper - to taste

Cooking:

Heat the chicken stock. Add spices.

Chop onions, carrots and potatoes.

Fry onions, after some time add carrots and mushrooms.

Add potatoes to the broth.

Add the fried mixture to the broth.

After 40 minutes add cream cheese.

A light crunch of caramelized onions goes well with a pleasant dense texture of mushroom soup.

Ingredients:

• Onion - 3 pcs.
• Chicken broth - 400 ml
• Spice
• Mushrooms - 400 g
• Garlic - 2 cloves
• Butter - 50 g
• Sugar - 60 g
• Olive oil
• Carrots - 1 pc.
• Bay leaf
• Parsley
• Gruyere cheese - 100 g

Cooking:

Cut the onion into strips. Fry in a frying pan in butter. Add sugar and salt. Add oil again and fry.

Cut mushrooms and carrots, and fry in a pan with olive oil.

Boil the broth. Add carrots, onions, garlic, mushrooms and spices.

Cook for 40 minutes.

Add the grated cheese. Stir and garnish with parsley.

An easy version of soups that will not allow you to stay hungry due to the addition of vermicelli.

Ingredients:

• Vermicelli - 100 g
• Bouillon - 1 L
• Mushrooms - 400 g
• Carrots - 1 pc.
• Onion - 1 pc.
• Butter
• Spice

Cooking:

Boil the broth.

Fry mushrooms and chopped onions. Add to pan.

Add spices.

Chop the carrots and add the broth.

Cook for 30 minutes.

Add vermicelli and cook for another 5-7 minutes.

Serve decorating with herbs.

Traditions of past years are sometimes in demand even in dishes.

Ingredients:

• Ceps - 400 g
• Onion - 2 tablespoons of onion (chopped)
• Garlic - 2 cloves of garlic
• Butter - 2 tablespoons
• Flour - 2 tablespoons of flour
• Chicken Broth - 2 cups
• Salt - 1/2 teaspoon
• Pepper - 1/4 teaspoon of pepper
• Nutmeg - 1/4 teaspoon
• Onion powder - 1/4 teaspoon
• Cayenne pepper - 1/4 teaspoon

Cooking:

Bring the broth to a boil.

Fry the garlic, onions and mushrooms in a pan. Add flour and spices. Add some water and make the sauce.

Add everything to the chicken stock and cook over low heat for 15 minutes. Beat in a blender. Serve hot.

Pleasantly crispy croutons combine with a rich consistency.

Ingredients:

• Champignons - 300-400 g
• Potato - 300-400 g
• Chicken stock - 300 ml
• Cream or milk - 1 cup
• Dried bread, croutons, crackers - 150-300 g
• Onion - 200 g
• Salt pepper

Cooking:

Chop mushrooms. Chop onion and fry in a pan. Add champignons. Pour in cream or milk, cook for 3 minutes.

Heat chicken stock and season with spices. Add chopped potatoes and cook until cooked. Beat with a blender.

The mushroom mixture is poured. Cook for 15 minutes.

Serve with croutons.

The national Hungarian dish, where the unusual texture of the soup is combined with a variety of spices and flavors, which gives the dish an amazing taste.

Ingredients:

• Unsalted butter - 4 tablespoons
• Onion, chopped - 3 pcs.
• Mushrooms - 500 g
• Dill, dried - 2 teaspoons
• Paprika - 1 tablespoon
• Soy sauce - 1 tablespoon
• Chicken stock - 2 cups
• Milk - 1 cup
• Flour - 3 tablespoons
• Salt - 1 teaspoon
• Ground pepper
• Lemon juice - 2 teaspoons
• Parsley, finely chopped - ¼ cup
• Sour cream - 1/2 cup

Cooking:

Heat the broth.

Fry onions and mushrooms in unsalted butter.

Add soy sauce, flour and sour cream. Cook for 15 minutes.

Add parsley, dill, paprika and milk to the broth.

Pour in the mushroom mixture.

Add lemon juice. Turn off the fire immediately.

This quick and rich soup is filled with fresh cheese and mushrooms - and will be ready in less than 25 minutes.

Ingredients:

• Butter - 2 tablespoons
• Onion - 1/2 (chopped)
• Garlic - 2 cloves
• Mushrooms - 400 g
• Flour - 2 tablespoons
• Chicken broth - 400 ml
• Cream - 1 cup
• Salt - 1/2 teaspoon
• Dried rosemary - 1/2 teaspoon
• Gorgonzola Cheese - 200 g
• Sherry - 1 tablespoon
• Pepper

Cooking:

Boil the broth.

Fry mushrooms and onions in butter. Pour in the cream, and add the flour. Stir. Add sherry and garlic spices.

Add the contents of the pan to the broth. Beat with a blender. Cook for 20 minutes.

Add Gorgonzola.

A rich soup based on broth, which can be modified to your taste. Beef and chicken broth abound in a host of nutritional components.

Ingredients:

• Oil - 2 tablespoons
• Beef Steaks - 400 g
• Mushrooms - 500 g
• Onion - 1 pc.
• Barley - 150 g
• Chicken broth - 700 ml
• Tomato paste - 3 tbsp.
• Thyme

Cooking:

Cook the pieces of beef in chicken stock.

Fry onions and mushrooms in a pan with butter. Add tomato paste and spices.

Pour the mushroom mixture into the soup and cook for 20 minutes.

Pour barley into the soup and cook for another 15 minutes.

Barley can be prepared in advance and added to the soup after its preparation.

A classic comfort food, this easy recipe shows you how to make a version with a little fuss, which is still better than a jar. You can even try some replacements to make it a little lighter at the waist.

Ingredients:

• Chicken stock - 2 cups
• Water - 2 cups
• Ginger, ground - 1 tablespoon
• Garlic - 2 cloves
• Sugar - 2 teaspoons
• Chicken breast - 1 pc.
• Mushrooms - 300 g
• Corn - 1/2 pcs.
• Onion - 1 pc.
• Chili pepper - 1 pc.
• Soy sauce

Cooking:

Heat the chicken stock, add the chicken and cook for 10 minutes.

Fry onions and mushrooms. Add spices and garlic.

Pour the mushroom soup mixture. Add soy sauce and sugar.

Add corn, ginger, water and chili. Cook for 35 minutes.

This mushroom soup is a spicy starter that can be cooked the day before consumption. Any combination of mushrooms will work well in this recipe.

Ingredients:

• Chicken Breast - 400 g
• Rice Wine - 100 ml
• Soy sauce - 2 tablespoons
• Chicken Broth - 1 cup
• Rice Vinegar - 2 Tbsp
• Sugar - 1 tablespoon
• Shiitake Mushrooms - 400 g
• Eggs - 6 pcs.
• Rice - 80 g
• Green onion - 4 pcs.

Cooking:

Mix chicken with rice wine and 1 tbsp. soy sauce. Put off.

Combine the broth, rice vinegar, sugar and remaining soy sauce in a medium saucepan.

Cook over medium heat for 5 minutes, until sugar dissolves.

Add chicken with marinade and mushrooms.

Cook gently for 4-5 minutes, until chicken is cooked.

Pour the eggs into the broth, then cover and remove from heat.

Cook rice

Distribute rice between serving bowls. Pour in soup.

This is a ridiculously light soup. It is delicious and versatile, and it gets even better one day after cooking. Fresh wild mushrooms preferred for this recipe are Chanterelles or Shiitake.

Ingredients:

• Unsalted butter
• Onion, chopped - 1 pc.
• Wild mushrooms - 400 g
• Dried porcini mushrooms - 300 g
• Chicken broth - 400 ml
• Water - 4 cups
• Wild mushrooms - 300 g
• Cream - 1/2 cup
• Lemon juice

Cooking:

Melt butter in a saucepan over medium heat. Add onions and cook, stirring occasionally for about 10 minutes. Increase heat to maximum, add mushrooms, dried porcini mushrooms, broth and water, and bring to a boil. Reduce heat to low and simmer until mushrooms are tender, about 30 minutes. Remove from heat and cool for about 15 minutes.

Meanwhile, in a pan over medium heat, melt the butter. Add fresh wild mushrooms and pass, stirring occasionally, until the mushrooms become soft and the mushroom liquid evaporates. Season with salt and pepper. Transfer to a bowl and set aside.

Using a blender and working in batches, beat the soup until smooth, from 3 to 4 minutes for each batch. Strain through a fine mesh sieve into a clean pan. Add cream and salted wild mushrooms, and mix. Add lemon juice, season with salt and pepper. Place on medium heat and heat until cooked. Serve immediately.

If there are no wild mushrooms, you can replace Oils or Champignons.