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Mushroom soups - recipes for delicious soups from fresh and dried mushrooms

Mushroom soup- This is the most delicious and simple first dish, recipes of which there are many preparations. Mushroom soups are flavorful and satisfying. You can cook them from fresh, dried, frozen and even salted mushrooms.

You can cook mushroom soups at home from champignons, oyster mushrooms, porcini mushrooms, boletus, butter, chanterelles, boletus, puffballs and other types of mushrooms. If desired, they can be combined with various cereals, potatoes and even meat. Mushroom puree soups with cream are very tasty and tender. Saturated and fragrant first dishes can be cooked with dried forest mushrooms.

Mushrooms are a sought-after product, from which a variety of first and second courses are prepared, used as a filling for baking, salads and pickles are prepared. mushroom soups have long been a favorite dish of both adults and children. They are prepared quickly enough, and the unsurpassed aroma and delicate taste will not leave indifferent any gourmet.

What mushrooms are best for making soup?

Mushroom soups can be prepared from fresh, dried and even salted mushrooms. The most suitable for soup are: porcini, boletus, chanterelles, aspen mushrooms and champignons. The most fragrant first courses are obtained from dried mushrooms. White and chanterelles can be used raw, because they are different unsurpassed taste and subtle aroma.

Boletus mushrooms, champignons, boletus and mushrooms are better to pre-fry with onions and spices in butter. Dry mushrooms should be soaked in advance cold water and let them stand for at least three hours. Oyster mushrooms can be thrown directly into boiling water or pre-fried in a pan. In addition, prepare tasty soup can be from flywheels, russula and milk mushrooms.

Preparing mushrooms for soup

If soup is used fresh mushrooms, they must be sorted out, cleaned and rinsed well. Large mushrooms should be cut into several parts, if necessary, fry in butter in a pan with onions. Dried mushrooms should be soaked in water for 3-4 hours, then drain the water from them.

In general, soups with the most different varieties mushrooms are no less nutritious than meat dishes. Let's take a look at a few simple recipes cooking delicious mushroom soups that you can easily make at home on your own.

Mushroom soup - the easiest mushroom recipe

This recipe mushroom soup of champignons is the simplest. Mushrooms can be purchased at any supermarket, and the cooking process itself does not require much time and effort. You can make mushroom soup even more delicious by adding a little toasted slices to it. white bread and finely chopped greens. Also, mushroom soup can be seasoned with sour cream, which will make it more rich and tender.

Recipe author: Lev
Total cooking time: 90 minutes.
Preparation time: 60 minutes.
Mushroom soup preparation time 30 min.
6 servings

Ingredients

Fresh champignons - 600 g;
Onion (large) - 1 pc;
Carrots (medium) - 1 pc;
Buckwheat - 1/3 cup;
Potatoes - 3 pcs;
Salt - to taste;
Bay leaf - 1 pc;
Greens - to taste;
Peppercorns - 5 pcs;
Sour cream - to taste.

Making mushroom soup:

Fresh champignons must be thoroughly washed, peeled and cut into small pieces.
Put the prepared mushrooms in a saucepan for soup, pour cold water at the rate of 600 g of champignons per 3 liters of water. Boil the mushrooms for about an hour, removing the foam. Add to broth Bay leaf and pepper.
Peel the onion, cut into cubes and fry in a pan until golden brown.
Grate the carrots, add to the onion and also fry.
Throw the mushrooms into a colander, keeping the broth in which they were cooked. Lightly fry in a pan with onions and carrots. You can add a little butter, which will make the taste of the soup even more tender.
Put the mushroom broth on the fire, peel and cut the potatoes into pieces. Add it to the broth and boil until half cooked.
Pour mushrooms with onions and carrots into the soup, add buckwheat. Boil everything together for about 10 minutes.

Ready champignon soup is better to let it brew a little, and then serve it to the table. Add sour cream and herbs before serving directly to the plates. You can also add croutons of white bread, fried in butter in a pan.

mushroom soup recipe

Delicious and simple mushroom puree soup can be prepared from any type of edible mushrooms according to this recipe. Such soups are very tender, which is why children love them very much. It is best to take the puree soup according to this recipe. fresh champignons or white mushrooms. To make mushroom soup more fragrant and tasty, it is better to choose small mushrooms for it.

Recipe author: Lev
Soup preparation time: 60 min.
2 servings

Mushroom Soup Ingredients:

Mushrooms - 300 g;
Cream - 60 g;
Flour - 1 tbsp. the spoon;
Butter - for frying;
Garlic - optional;
Salt, pepper - to taste;
Greens (parsley, dill) - a small bunch.

Mushroom Soup Preparation:

Wash the mushrooms well and peel them. Cut into pieces and boil for about 40 - 50 minutes in salted water.
We take out the mushrooms from the broth and fry them in butter in a pan. Add flour and chopped garlic to the mushrooms.
When the mushrooms become slightly ruddy, add about 2 cups to the pan. mushroom broth. Stew mushrooms in broth, salt and pepper to taste.
Set the pan aside and let the soup cool slightly. Pour the mushrooms with the broth into a blender and grind until a puree is obtained.
Add cream to the mushroom puree soup and serve to the table, a little crushed with chopped herbs.

Mushroom puree soup is not only tasty, but also nutritious. It is a great replacement meat soups and even kids love it.

Mushroom soup with champignons

If you prefer rich mushroom soups, we suggest preparing mashed mushroom soup with potatoes. This dish is prepared quite quickly. At the same time, his spicy taste sure to delight you and your loved ones.

Recipe author: Lev
Total cooking time: 50 minutes.
Preparation time: 10 minutes.
Mushroom soup preparation time: 40 min.
6 servings

Ingredients for Mushroom Soup:

Fresh champignons - 800 g;
Potatoes (medium) - 3 pcs;
Onion (large) - 1 pc;
Butter - 100 g;
Cream - 500 ml;
Spices, salt - to taste.

Mushroom soup preparation:

Wash and peel the mushrooms. Cut into thin slices.
Chop the onion and fry until golden brown in butter.
Add the mushrooms to the onion and fry until the excess moisture is gone.
Peel potatoes and boil until tender. You can add spices if you wish.
Pour potatoes, mushrooms and onions into the blender bowl. Grind thoroughly, add cream, salt and beat the soup puree. You can also add a little greenery, such as parsley or dill.

You can decorate the finished mushroom soup with a couple of slices of fresh or fried champignons and herbs. Also, when serving on plates, you can add a little toast of white bread fried in butter.

Mushroom soup from dried mushrooms - a simple recipe

most delicious and fragrant soup can be prepared from dried mushrooms according to this recipe. The cooking process itself does not take much time. However, mushrooms should be thoroughly soaked in cold water for at least 3 hours before cooking.

Recipe author: Lev
Total cooking time: 240 minutes.
Preparation time: 180 minutes.
Dried mushroom soup preparation time: 60 min.
6 servings

Dried Mushroom Soup Ingredients:

Dried mushrooms - 100 g;
Potatoes - 300 g;
Onion (medium) - 1 pc;
Carrots (medium) - 1 pc;
Buckwheat or vermicelli - about 100 g;
Vegetable oil - for frying;
Allspice;
Bay leaf;
Salt, spices, herbs - to taste.

Preparation of mushroom soup from dried mushrooms:

Soak dried mushrooms for soup for 3-4 hours in cold water. The water will turn dark and can be replaced a couple of times with clean water.
Before cooking, drain the water from the mushrooms and cut them into small pieces. Fall asleep at three-liter pan and put on fire.
Cut the potatoes into cubes and send to the mushrooms. Add bay leaf and pepper.
If desired, buckwheat or vermicelli can be added to the mushroom soup. Then it will become thicker and more nutritious.
Grate carrots on a coarse grater.
Cut the onion into cubes and lightly fry in a pan, then add carrots to it and also fry.
Add the resulting frying to the soup, pepper and salt to taste.
Simmer the soup until the potatoes are tender, about 5 to 10 minutes more.

In general, it takes about 40 - 50 minutes to prepare mushroom soup from dried mushrooms. After it is cooked, it is better to let it brew for another 20 - 30 minutes. When the soup is infused, it can be poured into plates and served. You can add a tablespoon of sour cream to the plates, which will make the taste of mushroom soup creamy and tender.

With melted cheese, you can cook a very simple and tender champignon mushroom soup that even children will like. Mushroom soup with cheese is prepared very quickly. It is better to choose medium-sized mushrooms, then they will be more fragrant and tasty.

Recipe author: Lev
Total cooking time: 70 minutes.
Cooking time: 50 min.
2 servings

Creamy Mushroom Soup Ingredients:

Champignons (small or medium) - 300 g;
Processed cheese - 2 pcs;
Onion (medium) - 1 pc;
Potatoes (medium) - 4 pcs;
Carrots (medium) - 1 pc;
Vegetable oil or butter;
Salt, herbs.

Cooking mushroom soup with melted cheese:

We cut the potatoes into cubes and put them in a three-liter pan. Pour in water, set to boil.
We clean the mushrooms, cut into thin slices, fry in a pan and put on a plate.
Onion cut into cubes, fry.
Grate the carrots and add to the onions. Fry.
When the potatoes are half cooked, add melted cheese, mushrooms and fry. Cheese can be cut into cubes so that it dissolves faster in water or placed in freezer for 20 minutes, then grate.
Salt the mushroom soup to taste, add pepper or nutmeg.
Before serving, pour a little chopped greens into the plates.

This mushroom soup recipe bears little resemblance to classic soups. However, due to the melted cheese, it also turns out tender and tasty. Delight your family with a new delicious dish. Even kids will love this simple and easy soup.

Raincoats are unique mushrooms that make a very fragrant and insanely delicious soup. It is better to cook mushroom soup from fresh raincoats in chicken or vegetable broth. If there is no broth, you can use plain water.

Recipe author: Lev
Total cooking time: 70 minutes.
Preparation time: 20 minutes.
Cooking time: 50 min.
6 servings

Raincoat Soup Ingredients:

Raincoat mushrooms - 500 g;
Chicken broth or water - 3 liters;
Potatoes (medium) - 3 pcs;
Onion (medium) - 1 pc;
Butter - 50 g;
Vermicelli or homemade noodles - 100 g;
Greens - a bunch;
Salt, seasonings - to taste.

Preparing mushroom soup from raincoats:

Potatoes must be peeled and cut into cubes.
Rinse raincoats and cut into small pieces.
Also peel and chop the onion.
Put the potatoes in a three-liter saucepan, pour in broth or water and put on fire to boil.
Fry the onion in butter, add raincoats to it and simmer under the lid for about 20 minutes.
When the potatoes are half cooked, add mushrooms and onions to it and leave to cook for 10 minutes.
Sprinkle vermicelli or homemade noodles, salt and add spices to your taste.

spill ready soup on plates and sprinkle with chopped herbs. In general, raincoat mushroom soup is fragrant, nutritious and tasty. Thanks to its unique aroma and delicate taste, even children eat it with pleasure.

Recipe: mushroom soup with champignons and broccoli

Champignons have a delicate and light taste, thanks to which they go well with both meat and various vegetables. Soup with champignons and broccoli, the recipe of which we will now consider, is rather unusual, but in no way inferior to the classic mushroom dishes. It is best to cook such a soup in vegetable broth, but if there is none, plain water will do.

Recipe author: Lev
Total cooking time: 70 minutes.
Preparation time: 20 minutes.
Cooking time: 50 min.
6 servings

Ingredients for Mushroom and Broccoli Soup:

Champignons (medium) - 200 g;
Vegetable broth or water - 1.5 liters;
Broccoli - 200 g;
Potatoes (medium) - 2 pcs;
Butter - 30 g;
Tomato paste - 2 tbsp. l;
Onion (medium) - 1 pc;
Salt, pepper - to taste;
Greens (dill, parsley) - optional.

How to make mushroom and broccoli soup:

Peel potatoes and cut into cubes. Fill with water or vegetable broth and put on fire.
Wash the broccoli and separate into florets.
Peel the onion and cut into small pieces, fry until golden brown in butter.
We wash the champignons, peel them and send them to the pan with the potatoes. Cook for about 10 - 15 minutes.
Add to soup tomato paste, broccoli and onion, salt and cook for about 5 - 10 minutes until the potatoes are ready.

Serve the finished soup along with chopped herbs. If desired, you can season with sour cream and add spices. Soup with champignons and broccoli is very light and tasty. To make it a little thicker, you can add about 1 tbsp to the pan when frying the onion. spoons of flour.

From frozen champignons or other freshly frozen mushrooms, you can cook a delicious soup according to any of the above recipes with fresh mushrooms. AT winter time When we lack vitamins the most, and meat soups are rather tired, mushroom soup from frozen mushrooms is a great solution. Let's look at one of the simplest recipes for making mushroom soups from frozen champignons.

Recipe author: Lev
Total cooking time: 60 minutes.
Preparation time: 20 minutes.
Cooking time for frozen mushroom soup: 40 min.
4 servings

Ingredients for frozen mushroom soup:

Frozen mushrooms - 200 g;
Medium potatoes - 3 pcs;
Medium carrot - 1 pc;
Onion - 1 pc;
Butter - 30 g;
Greens, salt, pepper - to taste;
Sour cream - for dressing when serving.

Cooking mushroom soup from frozen mushrooms:

Defrost the mushrooms room temperature, wash and cut into pieces.
Peel potatoes and cut into cubes. Fill with water and set to boil.
Add mushrooms to potatoes, remove foam.
Cut the onion into pieces, three carrots on a coarse grater.
Fry onions in butter and add carrots to it. We fry together.
In the soup we send the frying of onions and carrots, salt, pepper and cook until tender.
When serving, add sour cream to the plates, sprinkle with herbs.

Soup from frozen mushrooms is tender and fragrant. In terms of taste, it is in no way inferior to soup with fresh champignons and is great option winter first courses. To cook more hearty soup, you can add buckwheat or vermicelli. You can also cook from frozen mushrooms cheese soup, adding a couple of processed cheeses to the broth.

Mushroom soup with lentils is not only tasty, but also healthy. It is an excellent substitute for meat soups and is sure to please even children. Let's look at the recipe for a simple mushroom soup with lentils.

Recipe author: Lev
Total cooking time: 70 minutes.
Preparation time: 20 minutes.
Cooking time: 50 min.
6 servings

Ingredients for Lentil Mushroom Soup:

Mushrooms - 400 g;
Red lentils - 50 g;
Potato - 1 pc;
Carrots - 1 pc;
Onion - 1 pc;
Zucchini - 1 pc;
Little olive;
Greenery;
Vegetable broth or water - 2 liters.

Preparation of mushroom soup with lentils:

Peel the onion and cut into cubes, put in a cauldron. Add to it carrots, grated on a coarse grater, fry on vegetable oil.
Mushrooms cut into thin strips and add to the cauldron to the vegetables. We fry everything together.
We wash the lentils and add to the mushrooms with vegetables.
Peel potatoes and cut into cubes.
We wash the zucchini, also cut into cubes and add to the potatoes and mushrooms in a cauldron.
Fill with broth or water and cook everything until tender.
Add greens, if desired - finely chopped garlic. Cover the mushroom soup with a lid and let it brew.

We leave the finished soup to brew for 20 minutes, after which we serve it to the table. Bon appetit!

How to cook mushroom soup from salted mushrooms with brisket

A very unusual and very tasty mushroom soup can be prepared from salted mushrooms and brisket. To taste, it is somewhat reminiscent of hodgepodge and will definitely appeal to supporters savory dishes with a pronounced taste and smell.

Recipe author: Lev
Total cooking time: 70 minutes.
Preparation time: 20 minutes.
Cooking time: 50 min.
6 servings

Ingredients for Salted Mushroom and Brisket Mushroom Soup:

Salted mushrooms - 300 g;
Smoked brisket - 150 g;
Bulb large - 1 pc;
Potato - 3 - 4 pcs;
Celery (or parsley) - 5 branches;
Butter - 30 g;
Tomato paste - 2 tbsp. l;
Bay leaf - 1 pc;
Sour cream - 7 tbsp. l;
Ground black pepper, salt to taste.

Preparation of mushroom soup with salted mushrooms and brisket:

Peel, cut into cubes potatoes, put to boil. After boiling, add bay leaf.
Onion cut into pieces, fry in butter.
Cut the brisket into cubes, add to the onion and fry for a couple of minutes.
When the potatoes are half cooked, add the brisket and onion, add the tomato paste.
Mushrooms cut into slices and add to the pan with potatoes and brisket.
Salt and pepper the mushroom soup to taste, boil the potatoes until tender.
When serving, season the soup with sour cream and sprinkle with finely chopped celery or parsley.

Soup with salted mushrooms is rich, fragrant and tasty. It is an excellent alternative classic soups and ready in minutes. When serving, it is better to season the soup with sour cream, which will make its taste more tender. You can also add a slice of lemon or olive. If the mushrooms are too sour, you can add a little sugar to the soup.

Classic porcini mushroom soup

The most delicious classic mushroom soup can be cooked from porcini mushrooms. The rich flavor notes of this soup will not leave you indifferent. This dish is also quite easy to prepare. This will require fresh porcini mushrooms and a little free time.

Recipe author: Lev
Total cooking time: 70 minutes.
Preparation time: 20 minutes.
Cooking time: 50 min.
4 servings

Ingredients for Porcini Mushroom Soup:

White mushrooms - 200 g;
Buckwheat - 100 g;
Medium potatoes - 3 pcs;
Large onion - 1 pc;
Medium carrot - 1 pc;
Ground pepper, salt - to taste;
Butter - 30 g;
Parsley dill.

Preparation of mushroom soup from porcini mushrooms:

We wash the white mushrooms and cut into pieces large enough. Fill with water and cook for about 20 minutes.
Cut the potatoes into cubes, add to the mushrooms.
We sort out the buckwheat and add it to the pan. Cook everything together for about 15 more minutes.
Cut the onion into cubes and fry in butter.
When the onion is reddened, add the grated carrots to it. Saute together and add to soup.
Salt and pepper the soup to taste, add greens and boil for a couple more minutes. Cover with a lid and let it brew a little.

Ready mushroom soup is served to the table. If desired, you can season the soup of porcini mushrooms with sour cream - it will be even tastier. Bon appetit!

If you suddenly want something light, tasty and special, think about making mushroom soup for you? This is a great solution even when there is very little time for cooking. It can be cooked with fresh, dried or frozen mushrooms. Now, in the autumn period, you can just pick up fresh mushrooms and make a fragrant soup from them.

You can cook this dish all year round which makes me especially happy. Because my family just loves it. Today I will share with you the most favorite recipes for making such soups. After all, seemingly ordinary and a traditional dish It has many cooking and serving options. Each of them is good in its own way.

Try each and decide which one is best. To be honest, I have not made this choice so far and I cook each of them in turn, for a change.

Mushrooms, especially porcini, are champions in the content of useful proteins. There are more of them in one kilogram than in the same amount of beef. But the fat content is several times less. This gives them an undeniable advantage.

Creamy soup with chanterelles

Very gentle and rich taste of this dish will not leave anyone indifferent. It's easy to prepare. Try it! I am sure you will love this recipe too.

Ingredients:

600 grams of fresh chanterelles;
half a kilo of potatoes;
1 carrot;
1 small onion;
a glass of heavy cream;
lavrushka;
salt and spices to taste.

Step by step recipe description:

1. Rinse the chanterelles and cut into small pieces. Heat oil in a frying pan and send them to fry. As soon as all the water has evaporated, you need to fry over low heat for another 5 minutes.

2. Grease the pot in which you plan to cook the soup with oil. Cut the onion into medium pieces and fry until golden.

3. Cut the carrot into large cubes (at your discretion) and send to fry. Fry for another five minutes.

4. After carrots, add coarsely chopped potatoes and fry them with vegetables for another five minutes. After that, pour in water and bring to a boil at the maximum power of the stove. As soon as the broth boils, add lavrushka and cook for 10 minutes.

5. In the meantime, all the liquid from the mushrooms has already evaporated and they begin to “shoot”. Salt them and season to taste.

6. Remove the lavrushka from the soup and puree it with a blender. Then add mushrooms and stir.

7. Add warmed cream and stir evenly. Taste, if necessary, add the missing spices. Now bring the soup to a boil and immediately remove from heat.

8. This dish is self-sufficient and does not require additional dishes for serving. But homemade croutons are always good for any pureed soup. Help yourself!

Soup with champignons and vermicelli

Mushrooms are prepared very quickly and simply. Dishes from them can be eaten even by adult children. Cooking soup from them, and even with the addition of vermicelli, is a great idea. It turns out very tasty and satisfying. The dish is suitable for dinner in the family circle, and for a friendly company.

Ingredients:

300 grams of champignons;
carrot;
2 potatoes;
bulb;
a handful of gossamer vermicelli;
2 tablespoons of sour cream;
salt and black pepper to taste.

Step by step recipe description:

1. Peel the potatoes and cut into medium cubes, as you usually do for soup. Pour water into a saucepan and cook the potatoes there for about 7-10 minutes after boiling over medium heat. Lightly salt the water.

2. Chop the onion and fry in a little oil for 3 minutes. Rub the carrots through a grater and send to the onion. Fry them together for another five minutes.

3. Mushrooms cut into slices.

4. Send them to vegetables. Soon they will release the water. It is necessary to extinguish in this state until the liquid has completely evaporated.

6. Add the finished frying to the boil with potatoes. Throw a noodle-cobweb. You can add 1 Lavrushka for flavor. If necessary, salt and add the missing spices. Cook for another 5-7 minutes and the dish is ready.

Serve the soup with sour cream and herbs.

Mushroom soup with chicken broth

The balanced combination of ingredients provides the soup with an excellent aroma. This dish is very hearty, tasty and beautiful. Please your family with such yummy, they will be delighted.

Ingredients:

2 and a half liters chicken broth;
2 onions;
4 potatoes;
salt;
half a kilo of champignons;
200 grams of soft processed cheese;
leek and greens to taste .;
1 carrot.

Step by step recipe description:

1. Prepare salted chicken broth.

2. Peel the potatoes and cut into cubes. Send her to cook in the broth. Add one onion there, after making a cross-shaped incision on it. This way it will better release all of its flavor into the soup.

3. Mushrooms cut into small bars. Grind onions and carrots in the usual way, for frying.

4. Stew mushrooms with vegetables for 10 minutes over medium heat with the addition of a large number oils.

5. Send to the broth with potatoes ready mushrooms, mix and check for the presence of salt. You may want to add some seasoning or black pepper. Remove the whole onion.

6. Add finely chopped greens and leeks. Put the cheese into the languishing mass and stir until it is completely dissolved. Boil for 2 minutes and the dish is ready.

As you can see, it's easy to prepare. It remains to appreciate its true worth! Bon appetit!

eggplant mushroom soup recipe

Eggplant gives the classic mushroom soup a special and savory note. We will prepare it from two types of mushrooms (fresh and frozen). You can use what is at hand.

Ingredients:

2 cloves of garlic;
1 carrot;
3 potatoes;
celery root - about 100 grams;
1 onion;
10 medium champignons;
50 grams of dry mushrooms;
2 laurels;
2 liters of water;
1 pod of hot pepper;
2 small eggplants;
2 tablespoons of sesame seeds;
salt and herbs to taste.

Step by step recipe description:

1. Chop half of the prepared amount of carrots and celery into cubes. Mince the garlic too. Cut the onion to the middle crosswise. Place these ingredients in a bowl.

2. Rinse dry mushrooms and, if necessary, cut. Add them to vegetables and cover with water. Add lavrushka. As soon as the contents boil, you need to reduce the power and boil for 20 minutes. Then strain the broth through a sieve. Vegetables can be thrown away, and mushrooms can be selected and continue working with them.

3. Cut fresh mushrooms. Chop the rest of the carrots and celery into neat pieces. Rinse the eggplant, peel and cut into strips or sticks. Do the same with potatoes. Remove the seeds from the hot pepper and cut into rings.

4. Fry eggplants and fresh mushrooms in oil. After the water has completely evaporated, you need to fry for another 3-5 minutes.

5. In a boiling broth, boil potatoes and eggplant fried with mushrooms for 5 minutes.

6. Without wasting time, fry the carrots and celery while the vegetables are cooking.

7. Add them to the soup, along with hot pepper. Boil 10 minutes. In the meantime, let's cook one secret ingredient for special taste.

8. Toast sesame seeds in a dry frying pan and add to the boil. After 5 minutes, you can remove from the stove. Sprinkle with chopped herbs.

special and fragrant soup Ready and needs to be served immediately! Bon appetit!

Meat soup with mushrooms - tasty and satisfying

You can successfully overcome the path to the heart of a man thanks to this dish. It is very filling and tasty. You can cook it in two counts. I usually cook this soup with chicken. But when loved ones asked for it for lunch, I found that there was only beef in the refrigerator. Taking the risk of preparing a dish with her, I did not lose at all. After all, it turned out great!

Ingredients:

300 grams of meat (beef);
1 carrot;
300 grams of mushrooms;
1 onion;
1 celery stalk;
lavrushka;
3 potatoes;
3 peppercorns;
2 cloves of garlic;
greens to taste.

Step by step recipe description:

1. Cut the meat into slices, about one and a half to one and a half centimeters. Fry them in an oil pan on high heat until golden brown. Be sure to keep stirring so that the meat does not burn. After that, put it in a saucepan, add water and put to boil. Salt, add lavrushka and pea pepper.

2. Cut the onion and carrot into small strips. Do the same with garlic.

3. Chop the celery into slices.

4. Mushrooms cut into medium pieces and fry in oil. After evaporating the water, fry for 5 minutes. Then add to the cooking meat. Also add chopped potatoes.

5. Saute vegetables over low heat for 7-10 minutes. Then send it to the soup too.

6. Boil the soup until the meat is ready, then remove the parsley and remove from the stove.

Video - Mushroom soup puree or cream soup of frozen mushrooms

A very informative video from a famous chef with world experience. He will tell you how delicious and beautiful to cook mushroom soup according to all the rules. I spared no time and studied the video in detail. Look and you!

I hope you enjoyed today's recipes. delicious soups with mushrooms. I tried to pick the best various ways so that each of you can find the same favorite option.

I wish you creative victories on the culinary front!

We cook even more delicious
As spices, when cooking mushroom soup, you can use garlic, celery, parsley root, suneli hops, tarragon. You can replace (partially or completely) sunflower oil with butter or olive oil, however, when adding oil, it is important to consider that the mushrooms themselves taste "fatty".
You can add cheese (hard or melted), milk or cream when cooking mushroom soup for a more velvety consistency. Potatoes can be replaced with turnips, barley or rice.

For tasty and rich soup butter, white, boletus, boletus are suitable, and for strict posts and for diet soups use raincoats, russula, champignons and oyster mushrooms. As a rule, forest mushrooms are not mixed with mushrooms that were brought from farms.

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

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

How to cook lean mushroom soup
The mushroom picker is considered lean soup, however, if necessary, strictly Lenten dish- vegetable oil when frying onions can be replaced with mushroom broth (but not from champignons) - any mushrooms with an oily surface, for example, will do. mushrooms.

How to Thicken Mushroom Soup
Boil the potatoes separately from the broth, grind them into a puree and send them in this form to the mushroom soup 5 minutes before the end of cooking. Similarly, you can add chopped boiled eggs.

How long does mushroom soup last?
3-4 days in the refrigerator.

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

Preparing mushroom soup for the winter

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

How to prepare mushroom soup for the winter
1. Mushrooms clean, rinse, put in a pan.
2. Pour the mushrooms with water, cook together with chopped herbs and grated on coarse grater carrots.
3. After half an hour of cooking, strain the broth, salt, sweeten, add citric acid and mix.
4. Cool the mushrooms a little, cut them into small pieces, arrange them in sterilized jars, put parsley and pepper, peeled garlic and pour over the broth.
5. Line a deep pot (to fit a jar) with a towel, fill with water and put on fire.
6. When the water in the saucepan reaches the temperature of the jars, put the jar of mushroom soup into the saucepan.
7. After boiling the water, reduce the heat, sterilize the jar of soup for 1 hour.

Especially if it is made from fresh gifts of nature. Personally, I am a big and even avid mushroom picker, so I always look forward to the onset of the season. And then…. Then I start creating culinary masterpieces. Some of the collected mushrooms are used for seaming, some we fry and eat with potatoes, and we also cook soup. Today I will just tell you about how to cook mushroom soup, which your household is unlikely to be able to resist.

soup: preparing food

Actually, there are no big secrets in the preparation of this wonderful soup. There is a considerable number good recipes, which will not be difficult to find. I, having gained experience from my mother and father-in-law, a big fan of mushroom soups, cook for my family exclusively at home, without any big frills.

So, at the time of the mushroom season, you can cook such a soup. To do this, take four hundred grams fresh mushrooms. There is a difference between fresh, frozen and dried, I can say for sure. What fresh mushrooms are suitable for soup? You can take mushrooms, porcini, boletus, and better those mushrooms that you really love. Further, from the products we need: one carrot, five medium potatoes, one onion, salt, herbs. In order to give the soup a rich taste, you can take a small amount soy sauce(better than mushroom), but this is already an amateur.

soup: procedure

First of all, the mushrooms need to be cleaned, then poured with water and put on fire. As soon as they boil, you need to boil a little and drain the water. Mushrooms, if desired, can be lightly fried in vegetable oil, but this is not necessary. The most important thing is to pre-cook the mushrooms so that everything harmful comes out of them.

Now about the broth. People say that mushrooms are the second meat, so when cooking soup, you can do without any bones. But if you want to get a rich soup, then put the meat all the same, it definitely won’t get any worse. Put the meaty bone in the pan and cook it until it is fully cooked. Then remove the bone, and put the mushrooms in the broth, continue to cook the soup further. At this time, let the onion and carrots in the pan, cut the potatoes into cubes. Pour the latter to the mushrooms, salt to taste, add seasonings. Add the roast a few minutes before the end of cooking. Add a small amount of soy sauce if desired. Serving on the table, decorate the soup with herbs and season with sour cream.

In our family, millet is added to such a mushroom soup. Especially if the mushrooms used are chanterelles. It turns out very tasty.

How to cook mushroom soup with beans

In general, if you wish, you can show your imagination and cook your own mushroom soup with cream or any other ingredients. I still want to tell you about the one with beans.

Take 250 grams of fresh mushrooms (here you can already use frozen ones, if there is no other way). You will also need five potatoes, one onion, one carrot, a jar canned beans(in own juice), three liters of meat broth, dill, bay leaf, salt, pepper.

Preparation: cut the mushrooms into slices, pour them with pre-prepared broth, cook for forty minutes. Then add chopped potatoes, pepper and salt to taste, a couple of parsley. Boil the soup until fully cooked, but about 10 minutes before the end of cooking, add onions and carrots, previously fried in vegetable oil, as well as beans and dill. Serve with sour cream.

This is how you can cook a delicious, and most importantly hearty mushroom soup. In fact, cooking is even easier than the same borscht. In the end, I also want to note that if you want to do more delicious any another soup, do not be too lazy to add a small amount of dried mushrooms to it. Believe with pleasant taste don't guess.

To make real mushroom soup, mushrooms are needed first of all. Suitable dried, salted, fresh, even just pickled. Recipes for mushroom soup are quite diverse; in addition to mushrooms, vegetables, even dairy products, are added to such a dish. Mushroom-based soups are tasty as well as satisfying. They can be served at the table in winter and summer. To prepare a truly delicious dish, you need to familiarize yourself with some simple rules.

Origin of mushroom soups

Mushroom soups gained particular popularity in Europe, however, historians consider them to be their homeland - Asia. For their preparation, white mushrooms, shiitake or potrobello were used. Since it was not difficult to find mushrooms, soups were prepared from them quite often. They were loved by poor and very rich families.

Mushroom soup cooked with milk or cream is considered traditional. At the end of cooking, cheese is added, and the dish itself is brought to the consistency of mashed potatoes. Cream soups with mushrooms have been prepared in Europe since about the 17th century. In France, they learned to grow champignons in an artificially created environment. Mushroom puree soup first appeared in French chefs.

Mushroom soups and their benefits for the body

Almost everyone loves mushroom soup. Delicate taste, exquisite aroma will not leave indifferent neither children nor adults. In addition to unique palatability This dish has many health benefits. Mushrooms in terms of calories and nutritional value are practically not inferior to meat products. They are a source of protein, and due to the absence of fat, they are often used in dietary nutrition.

Mushrooms contain lecithin, which helps cleanse blood vessels from cholesterol plaques. They also contain a lot of antioxidants, zinc, potassium, and other trace elements necessary for the human body. They are rich in vitamins.

Important! Most trace elements are found in the mushroom cap. The leg is not so rich beneficial substances. Many recipes do not use legs at all.

What mushrooms are used to make mushroom soup

Cooking mushroom soup is not difficult at all, so recipes for such dishes can be found in almost all countries of the world. This is also due to the presence of a large number of edible varieties. The most refined and fragrant is a dish prepared on the basis of noble mushrooms:

whites;
boletus;
boletus;
saffron milk caps.

They also use champignons, oyster mushrooms, which are now grown at home. Thanks to this method of growing, they do not accumulate toxic substances, they are used to prepare a wide range of dishes. The recipe for oyster mushroom soup is quite simple, so cook tasty dish based on them will not be any work.

As already mentioned, soups can be prepared from mushrooms preserved in any way, if there are simply no fresh ones. You can cook mushroom soup from frozen mushrooms. Before cooking, dried, fresh products are sorted out. From the package with dried mushrooms, infected with larvae, rotten and covered with mold are removed. Fresh sorted, removing wormy, heavily soiled and damaged specimens. The legs are cleaned by cutting off the part that is most contaminated with earth.

Just picked, sorted, processed mushrooms are washed with water, then soaked for some time in an acidified solution. This is necessary so that the products do not darken. Large specimens are cut into pieces, small ones are cooked whole. Experienced chefs recommend a recipe for champignon mushroom soup. It is prepared quite simply, but it turns out very tasty.

Features of cooking mushroom soups

Mushroom soup from champignons is cooked on a decoction obtained by boiling them. Some recipes use a vegetable or meat broth. Additional components give the mushroom soup a rather original taste. For its preparation, vegetables, root crops, various cereals, as well as pasta. Very tasty mushroom soup with barley. Quite original is a dish with the addition of shrimp, cream, delicious hard cheese.

The most suitable seasonings for such a dish are herbs, garlic, onions. Also to save original taste, experts do not recommend cooking such dishes over high heat.

How to cook mushroom soup correctly

Below are some tips for making delicious and rich mushroom soup. Using them, you can achieve a real harmony of taste.

Mushrooms should not be finely chopped or grated. Some recipe options call for cutting only in half or even whole pieces.

To improve the taste of the first course, you should not limit yourself to one type of mushroom, for example, champignons. By adding any forest specimens, you can achieve an expressive, unique taste. The recipe for mushroom puree soup will help make sure of this.

In some famous recipes used pre-roasting mushrooms over high heat. This cooking option contributes to the rapid disclosure of their pleasant aroma. They are put into the pan only after such processing.

When preparing soup, be careful not to overcook the vegetables.

Dried products must be soaked in milk with salt before cooking. After this treatment, dried products become almost like fresh ones.

Large specimens of mushrooms are best cooked whole, and cut after cooking.

Mushrooms should not be washed with a brush, as it can damage the surface layer, in which all the flavor is concentrated. Lightly soiled parts should be cleaned with a cloth slightly moistened with water.

If you want to cook mushroom soup with cream, it is best to add them hot, so the dish does not lose its beautiful color.

Important! Any mushroom dishes should be well salted. If you accidentally oversalt, this can be corrected by adding a little more mushrooms or flour lightly fried in oil.

The most delicious mushroom soup recipes

We present to you the most delicious recipes mushroom soup, which will definitely not leave indifferent even the most sophisticated gourmets. We hope that you will appreciate them, and also share your recipes and secrets of making your own mushroom soup.

dried mushroom soup recipe

Such a soup is prepared for a very short time, but it turns out to be very nutritious, satisfying and tasty. It is usually served with herbs, sour cream, croutons.

Required Ingredients:

dried mushrooms about 50-75 grams;
potatoes 4 small tubers;
carrots 1 pc.;
laurel leaf;
black peppercorns;
flour grams 50;
butter- 15 grams.

How to cook:

Prepared mushrooms must be poured a small amount boiling water, then leave to soak for about 25 minutes. After the end of this process, water should not be poured out, since it will be used to prepare the future dish.

Next, prepare the dressing for the soup. To do this, melt the butter in a frying pan, in which finely chopped onions, chopped (using a grater) carrots are fried. Two minutes before the end of frying, add flour to the pan and mix thoroughly.

Boil clean water in a separate pot. Soaked mushrooms are cut into medium-sized slices and dipped in boiling water. Water is also added there, which remained after soaking, and after 20 minutes - chopped potatoes. And after ten more add vegetable dressing with flour, as well as salt, laurel and pepper. After that, the dish is cooked for about eight minutes. Cooked mushroom soup from dried mushrooms experienced chefs It is advised to leave for about an hour.

Mushroom soup from frozen mushrooms is prepared according to the same principle as from dried ones. The only difference is that there is no need to soak food from the freezer. By the way, you can use hot red pepper instead of black pepper. It matches perfectly with a similar product.

Dried mushroom mushroom soup recipe can be easily prepared in a slow cooker. This method of cooking will significantly reduce the time spent in the kitchen. Also, with the help of similar kitchen appliances, you can cook a wonderful mushroom soup-puree from champignons.

Important! Nutmeg can be added as a seasoning to mushroom soup. It pairs well with these products.

Mushroom cream soup with champignons and chicken

It is necessary to prepare such a dish, exactly following the recipe. Thanks to this, the Food will turn out really tasty, rich and very tender.

To prepare mushroom soup with chicken, you will need the following products:

chicken meat about 300 grams;
vegetable oil - a couple of tablespoons;
2 onions;
butter about 30 grams;
flour 2 tablespoons;
cream with a fat content of 20% - 1 cup;
fresh champignons 0.5 kg.

How to weld:

Delicious dish prepared with technology like recipe mushroom cream soup, will not take much time. From chicken meat prepare the broth, and take out the pieces of chicken. Mushrooms are cut into small pieces, and the onion is finely chopped. All this is briefly sautéed in sunflower oil until completely softened. The resulting vegetable and mushroom dressing is placed in a blender, a glass of broth is added and everything is ground to a cream state.

In a separate saucepan, melt the butter, sprinkle it with two tablespoons of flour and keep it on fire until browned. Next, a mixture of mushrooms and onions is added here, the rest of the chicken broth is added and brought to a boil. After five minutes, cream is slowly and carefully added and spices are added. That's it, the champignon mushroom soup is ready. It is served hot, sprinkled with herbs and croutons.

Many housewives, before the end of cooking, in addition to cream, also add grated cheese. Mushroom soup with cheese is very tender and nutritious. It is usually served for lunch human body by the end of the day I got a big charge for muscles from pure protein.

You can also use for this purpose processed cheese. Many housewives love the famous Soviet cheese product"Friendship". Thanks to him, mushroom soup with melted cheese turns out to be exquisite and very delicate in taste.

Important! The first mushroom dish will be much tastier the next day after cooking.

Cooking mushroom soup in a slow cooker

How to cook mushroom soup in a slow cooker? Mushrooms are processed first. They must be sorted out from darkened and moldy pieces, and then rinsed thoroughly. Mushrooms are cut into slices. In order to fully reveal the taste of the dish, you should not do it very small.

The remaining vegetables are peeled, finely chopped or cut into cubes. All chopped products are placed inside the multicooker bowl. Depending on the amount of ingredients used, water is poured, the equipment is set to the cooking mode.

The cooking time for this dish is 25 minutes. Ready meal pour into a blender, add low-fat cream, salt and grind to a mushy state. You can serve food with crackers or croutons, sprinkled with a little greens.

According to this recipe, a very tasty mushroom soup of porcini mushrooms is obtained.

Everyone loves them, both adults and children. They have valuable nutritional and useful properties. Slim and delicate fragrance, bright taste make their dishes simply magical. Processing porcini mushrooms is much easier because they are quite large. To enhance the flavor, they are often fried before cooking.

Mushroom soups prepared according to these recipes are really tasty, satisfying and healthy. If you have never cooked such a dish, then you should definitely try to please your loved ones with this wonderful dish.