Making mushroom soup. Soup with mushrooms and sauerkraut

Most cooks know how to make mushroom soup, but not everyone has the secrets of cooking delicious aromatic dish, causing appetite even from the photo. All family members will definitely appreciate the taste of this first dish, which will saturate the body and give strength and energy. To prepare a dish from fresh mushrooms It will take no more than half an hour, so this is a quick recipe.

How to cook mushroom soup

The first stage of the process,how to cook mushroom soup from fresh mushrooms, there will be a competent choice of main components. When purchasing, you should pay attention to the appearance - the cap of any type should be elastic, without damage or looseness. If you buy champignons, they should be light white, with a whole stem. When purchasing forest mushrooms - porcini, honey mushrooms, boletus, chanterelles - it is important to make sure that they are not poisonous and will not cause poisoning. Real specimens do not have a petticoat on the stem; the hat plates are smooth and light-colored.

To make it work tasty soup mushroom made from fresh mushrooms, you need to use the purchased ingredients immediately. If you leave them to be stored, the taste of the broth will not be as rich, and its color will not be appetizing. You can use any broth for cooking - plain water, vegetable, beef, pork. It is especially tasty to make the dish on chicken broth.

How long to cook

Having selected the ingredients and decided on the dressing, the question arises:how long to cook wild mushrooms for soup.The cooking time depends on the type of ingredients used. Champignons are the fastest to cook because their flesh is tender and easily boils to the desired consistency. White and boletus boletuses take the longest to cook, because first you need to boil them separately and then add them to the rest of the ingredients. On average, cooking takes an hour.

Fresh mushroom soup recipe

Appetizing photos and videos accompany eachfresh mushroom soup recipe, located on the network. This makes life much easier for a novice housewife who may not be able to cope with such complex dish. Thanks to step by step instructions it’s easy to understand how to process one or another component, in what order they should be placed in a pan and what to season with ready dish.

There are many recipes mushroom dishes, which are cooked on the basis of champignons, oyster mushrooms or forest mushrooms. Slightly less common options for preparing broth are honey mushrooms, boletus and chanterelles. They have a less rich taste, so it is better to fry them with potatoes. White and boletus mushrooms have a pronounced aroma, which is ideal for cream soup.

From porcini mushrooms

It will be useful for novice cooks to familiarize themselves with the recipe on how to cookfresh porcini mushroom soup. It will be simple if you follow every instruction, observing the technology and execution order, and maintain the composition. To make the dish look good and tasty not only in life, but also in the photo, it is recommended to decorate it with parsley and sour cream.

Ingredients:

fresh porcini mushrooms – 0.4 kg;
potatoes – 4 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
vermicelli – 80 g;
parsley - a bunch;
water – 3 l;
Bay leaf- 2 pcs.

Cooking method:

Wash the caps and legs, peel them, cut into cubes.
Boil water with bay leaf, add mushroom pieces, cook for half an hour.
Cut the potatoes into cubes, chop the onion, grate the carrots coarsely.
Add potatoes to the broth. Cook for 10 minutes, then the onion, after 5 minutes the carrots, and after the same amount of time the vermicelli.
Cook for 5 minutes, turn off the heat, remove the bay leaf.
Serve with chopped parsley.

From champignons

The most simple recipe, which any housewife can easily handle, ismushroom soup. You can buy them in any store or market, and in the end the prepared dish will have a pleasant aroma and great taste. This is a hearty meal that can easily become a complete meal. The chowder is well served, accompanied by garlic croutons, sour cream and fresh dill.

Ingredients:

fresh champignons– half a kilo;
rice – 50 g;
onion – 1 pc.;
potatoes – 2 pcs.;
dill – 30 g;
sunflower oil– 50 ml;
water – 2 l.

Cooking method:

Wash the champignons, cut in half, add water. Cook covered over medium heat for 35 minutes.
Chop the onion and fry in oil until golden brown.
Cut the potatoes into cubes, put them in the broth along with the rice and leave for a quarter of an hour.
Place the fried onion and chopped parsley into the pan, add salt.
Close the lid and leave for 5 minutes.

From honey mushrooms

Unusual taste hasfresh honey mushroom soup,which it is important to buy true and not false - even experienced mushroom pickers This variety is often confused with poisonous ones. Honey mushroom has a delicate aroma, exquisite taste with a slight pungency, which is well emphasized by dried dill, bay leaf and black ground pepper. To give the dish a noble creamy taste, it must be served with fresh, rich sour cream.

Ingredients:

fresh honey mushrooms – 0.6 kg;
water – 2.2 l;
onions – 2 pcs.;
potatoes – 4 pcs.;
butter – 60 g;
dried dill– 10 g;
chopped bay leaf – 2 g.

Cooking method:

Sort the honey mushrooms, remove damaged parts, rinse cold water. Soak for 10 minutes.
Drain in a colander, dry with towels, cut off the legs. You can throw them away or save them for another dish: in this case you will need hats.
Cut them into slices.
Cut the potatoes into cubes, chop the onion.
Place potatoes in a saucepan filled with water. Boil. Cook over medium heat for 20 minutes.
Fry the onion with butter in a frying pan for 3 minutes. Then pour a glass of water, salt and pepper, add bay leaf, dill, mushrooms. Simmer for a third of an hour until the moisture evaporates.
Add the roast and cook for another quarter of an hour.
Cover with a lid and let steep for 10 minutes. Serve with rye bread, whipped cream or homemade mayonnaise, sour cream.

With potato

It turns out very satisfyingmushroom soup with rice and potatoesdue to the combination of a high-starch vegetable and cereal. Any type is suitable for the dish - white mushrooms, champignons, butter mushrooms, oyster mushrooms. To make the taste of the dish more rich, it is seasoned fresh garlic, and boiled in chicken or meat broth with the addition of concentrated spices (a bouillon cube will do).

Ingredients:

fresh porcini mushrooms – half a kilo;
potatoes – 2 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
rice - a third of a glass;
garlic – 2 cloves;
bay leaf – 1 pc.;
butter – 40 g;
fresh parsley - a bunch;
broth (meat or chicken) - liter.

Cooking method:

Cover mushrooms with water. Leave for a third of an hour, squeeze, cut.
Fry chopped onion with crushed garlic in oil, add mushroom pieces, fry for 10 minutes.
Boil the broth, add rice, finely chopped carrot cubes and potato pieces.
Salt, pepper, season with bay leaf. After 10 minutes of cooking, add the onion and mushroom mixture and cook for another quarter of an hour.

With pearl barley

It has a thick consistency and incredibly attractive aromasoup with mushrooms and barley,which is prepared according to an old proven recipe. If you want to achieve a truly ancient taste, pour the finished stew into ceramic pots and put it in the oven for half an hour: then you will be able to repeat the secret of cooking the dish in a Russian oven.

Ingredients:

fresh boletus– 0.4 kg;
potatoes – 3 pcs.;
pearl barley – 125 g;
carrots – 1 pc.;
onion – 1 pc.;
water – 3 l;
bay leaf – 2 pcs.

Cooking method:

Soak the pearl barley for 2 hours.
Peel the boletus mushrooms, add water, boil, skim off the foam. Season with salt. pepper, bay leaf. Cook for 45 minutes.
Cut the onion into cubes, grate the carrots, fry in oil.
Cut the potatoes into cubes.
Cut the boiled boletus into cubes, return to the pan, add the roast and cereal, cook for 10 minutes.
Add potatoes, cook for another 15 minutes.
Leave in a warm place for an hour to allow the dish to steep. Serve with sour cream and herbs.

With boletus

If vegetarians are wondering how to cook unusual dish, perfectbutter soup. This variety is not as common as champignons or oyster mushrooms. Small mushrooms are distinguished by light yellow flesh, elastic consistency and pronounced aroma. Before cooking, be sure to remove the oily, bitter film from the caps, to which dirt sticks. You don't need to add anything - the butter dish itself has a rich aroma.

Ingredients:

fresh boletus – 350 g;
potatoes – 0.6 kg;
onion – 1 pc.

Cooking method:

Peel the butter, rinse, cut into slices. Lightly beat the caps with a hammer.
Cut the potatoes into cubes.
Boil water, add butter, cook for half an hour, stirring occasionally. Then add the potatoes and cook for another quarter of an hour.
Chop the onion, fry in oil, add to the broth, season with salt and ground black pepper.
Bring to a boil, then remove from heat and let sit for an hour.

With cream

Delicate taste and different creamy texturesoup with mushrooms and cream. The latter give the broth a pronounced aroma, beautiful appearance and greater nutritional value and satiety. For cooking, it is best to take champignons or white ones, also heavy cream, and to thicken, add a little flour or mashed potatoes.

Ingredients:

onion – 1 pc.;
fresh champignons – 0.3 kg;
flour – 40 g;
water – 1.5 l;
potatoes – 4 pcs.;
dry dill – 20 g;
milk cream - a glass.

Cooking method:

Chop the onion, fry in oil, add chopped champignons, cook for a few minutes, add flour, stir.
Boil water, add potato cubes, fry, salt, season with pepper and dill. Cook for a third of an hour.
Pour in the cream, boil, sprinkle with herbs.

With cheese

It is even more nutritious and rich in taste.cheese soup with porcini mushrooms. This dish can be served on festive table to surprise guests with classic noble appearance, especially if the holiday is in winter. If you apply to him garlic croutons, then it can claim to be the main dish at the banquet.

Ingredients:

potatoes – 0.7 kg;
fresh porcini mushrooms – 0.3 kg;
processed cheese OK– 0.3 kg;
onion – 1 pc.;
carrots – 1 pc.;
pepper – 2 g;
salt – 2 g;
vegetable oil – 20 ml;
water – 3 l;
bay leaf – 2 pcs.

Cooking method:

Mushroom caps chop with legs, add to boiling water, cook for half an hour.
Cut the potatoes into cubes, add to the broth, cook for 10 minutes.
Chop the onion, grate the carrots, fry in oil, add to the broth along with the bay leaf.
Cook for 10 minutes, chop the cheese, add, stirring constantly until dissolved.
Then add salt and pepper, close the lid and let it brew. If you want to get a puree soup, then grind the finished dish with an immersion blender until smooth.

With Chiken

Popular dish ismushroom soup with chicken,which has a rich taste, increased nutritional value and calorie content. So that the dish can be satiated alone, it is seasoned with vermicelli. Boiled pasta They give the broth a thick consistency, but at the same time they satisfy hunger faster. It is recommended to serve the dish with parsley and sour cream.

Ingredients:

chicken breast on the bone – 500 g;
fresh champignons – 5 pcs.;
water – 2 l;
onion – 1 pc.;
carrots – 1 pc.;
potatoes – 3 pcs.;
vermicelli – 75 g;
parsley - 3 stems;
bay leaf – 1 pc.;
vegetable oil – 90 ml.

Cooking method:

Pour water over the chicken and bring to a boil, being sure to skim off the foam. Then salt the broth, add bay leaf and cook over medium heat for 35 minutes.
Cut the potatoes into cubes, carrots into rings, chop the onion.
Chop the champignons into slices and chop the greens.
In a frying pan with oil, fry the onion for 2 minutes, carrots for 5 minutes until transparent and soft. Add the champignons and simmer until the moisture has evaporated and is lightly fried.
Remove chicken from pan. Cool, cut into pieces.
At this time, add potatoes to the pan. Cook for 10 minutes over medium heat, then add the roast.
After five minutes, return the cut pieces to the pan. chicken fillet, vermicelli, greens, salt, pepper.
Bring to a boil and let simmer with the lid closed.

With noodles

Looks very appetizingmushroom noodle soup, which has a light flavor suitable for summer snacking. It is better to use homemade pasta made before cooking the broth to prepare the soup. This way the dish will have a more elegant taste, subtle aroma and richness. The best option for preparing the broth would be to use champignons, which highlight the refreshing taste of the dish.

Ingredients:

fresh champignons – 250 g;
potatoes – 2 pcs.;
noodles – 100 g;
onion – 1 pc.;
water – 2 l;
refined oil - half a glass.

Cooking method:

Clean the champignons from dirt, rinse with water, and dry. Then cut into pieces.
Cut the potatoes into cubes, chop the onion.
Pour water over the potatoes, boil, add salt, reduce heat, cover with a lid, and cook for a third of an hour.
Sauté the onion in oil until transparent, add the champignons, fry for a third of an hour, stirring constantly. Salt and pepper.
Pour the broth into the broth, boil, add noodles. If you want the broth to remain clear, you need to boil the noodles in advance by immersing them in boiling water for a couple of minutes.
Cook for 4 minutes, leave for a third of an hour.

Delicious mushroom soup - cooking secrets

So that any cookpreparing mushroom soupIt seemed easy, you need to follow the advice:

mushroom soup made from fresh mushrooms goes well with garlic, celery, parsley root, khmeli-suneli, tarragon;
adds piquancy to the taste olive oil, white dry wine, hard or processed cheese;
the recipe allows the use of millet, rice or even turnips instead of potatoes;
so that the dish does not become bitter, fresh mushrooms You need to rinse it several times and cook it in a slow cooker.

Video

If you love and know how to collect valuable gifts of the forest - mushrooms, then thanks to this you can significantly diversify your own menu. To prove this, we suggest you prepare mushroom soup from forest mushrooms. However, you can use any other mushrooms. By the way, mushroom soup made from champignons will be no less tasty, the recipe for which we will also present to your attention.

First, let's learn how to cook mushroom soup so that it turns out tasty and aromatic. According to experienced chefs, it is better to experiment with porcini mushrooms: they will give the food a unique taste and aroma. Especially if it is a freshly harvested crop. However, if you want to cook soup in winter, for example, then feel free to use dried or frozen products.

Delicious and satisfying mushroom soup can be prepared from fresh, dried and frozen mushrooms

Before cooking, be sure to carefully sort and peel the mushrooms. If you have large specimens on hand, then cut them into pieces. Small ones can be added whole to the dish. Traditional recipe suggests that before preparing mushroom soup, it is fried. However, there is also dietary methods cooking

If you are preparing the first dish from dried ingredients, then you need to soak them first. It is enough to put them in water for three to four hours. And mushroom soup from frozen mushrooms is cooked without defrosting the forest products. Then you can turn the dish into puree, then it will be impossible to refuse it. A unique and interesting treat would be a treat with cheese – both hard and processed.

Finally, we note that the taste and aroma of the soup largely depend on the selection of spices and herbs. Black pepper, parsley root and dill will help to highlight all the flavor nuances. However, you can safely modify the recipe by adding your favorite herbs and spices. By the way, if you have modern kitchen appliances at home, you can prepare mushroom soup in a slow cooker, which is much faster and easier for the housewife.

Fresh champignons in a hearty soup

If you want to make mushroom soup from fresh mushrooms, the easiest way is to buy champignons at the store. Using our recipe you will get excellent dish with a unique aroma.

Fragrant champignon soup can also be served with sour cream

For it, take the following ingredients:

0.5 kg. mushrooms;
2 onions;
1 carrot;
3 potatoes;
salt and spices to taste;
sour cream for dressing.

First of all, you need to cook the broth. Wash, cut the champignons into quarters, put them in cold water and bring to a boil. After this, reduce the heat, remembering to remove the foam.

After boiling the mushrooms for about an hour, we fry the onions and carrots. Now you need to remove the champignons from the water, chop them even smaller if desired and fry them along with the onions and carrots. In the meantime, the potatoes can already be sent to the broth, after peeling and cutting them.

At the end of cooking, add the fried mushrooms to the soup. Salt, pepper and add spices to taste. Let it simmer just a little. Then we turn off the stove, but we are in no hurry to serve the dish. It must brew. Then the treat will acquire a special taste and aroma. When serving, add sour cream and herbs to each serving if desired.

Tender mushroom soup

Now we will offer you a recipe that will surely appeal to everyone at home, not excluding picky kids. This cream of mushroom soup porcini mushrooms with cheese.

If you add processed cheese with ham, the creamy soup will become even more flavorful.

Prepare the following products for him:

300 g porcini mushrooms;
100 g cheese;
50 ml. cream;
50 g. butter;
1 tbsp. l. flour;
1 clove of garlic;
salt and spices to taste;
greenery.

First, wash and chop the mushrooms. You don’t have to cut the fruits finely, because then we will still turn them into puree. Let it cook over medium heat in salted water. About 45 minutes of cooking is enough. After this, take out the mushrooms and fry them in butter. To them add flour and garlic, passed through a press.

Place the rosy mushrooms in a saucepan and bring the dish to a boil. Add cream and diced or grated cheese, salt and pepper to taste and cook for another 5 minutes. Turn off the heat, now the mass needs to cool a little. At the end we turn the treat into puree. The most convenient way to do this is to use a blender.

Add greens to the prepared mushroom puree soup with cheese and the dish can be served. Let's not forget about creativity in the kitchen. For example, you can use processed cheese with ham. Then tender mushroom puree It will become even more satisfying and flavorful.

Quickly and easily prepare lunch in a slow cooker

If you are one of the housewives who have a minimum of time for culinary experiments, then this recipe was created just for you. We recommend preparing mushroom soup in a slow cooker, spending very few precious minutes on preparing the ingredients.

Kids will love mushroom soup with noodles

You will need the following products:

50 g dry mushrooms;
150 g fresh champignons;
1 carrot;
3 potatoes;
2 tbsp. l. vegetable oil;
1 onion;
salt, spices;
a handful of Gossamer noodles.

Let us remind you that dry mushrooms must be pre-soaked. Mushroom soup made from porcini mushrooms in a slow cooker will taste best, but you can use any that are available. Then we begin the cooking process by processing the vegetables.

After peeling and chopping the onions and carrots, place them in the multicooker bowl, after adding a little vegetable oil. The dressing for the soup is prepared using the “frying” program. Meanwhile, chop the champignons and add them to the onions and carrots. After this, continue frying for 5-10 minutes.

It's time to cut the potatoes into cubes. Add it to the bowl, and then pour water into it. Place pre-soaked dried mushrooms into the multicooker; squeeze them out. We turn on the device to the “quenching” mode for an hour and a half.

When cooking is finished, extend it for another 10 minutes, since the soup needs to be salted and spices added, and also add vermicelli and herbs into the bowl if desired. Mushroom soup in a slow cooker is almost ready, but it definitely needs to brew. After 5-10 minutes, serve it to the table, offering sour cream as a dressing.

Soup with mushrooms and barley

Finally, we will offer you a recipe that can be considered a classic. This is a mushroom soup made from dried mushrooms with pearl barley added.

After cooking, the soup needs to sit

For it we will need:

30 g dried porcini mushrooms (can be replaced with others);
0.5 tbsp. pearl barley;
3 potatoes;
1 carrot;
1 onion;
Bay leaf;
salt and spices.

Let's start preparing mushroom soup with barley by rinsing and soaking the cereal. Let it steam in boiling water for an hour. Our mushrooms should already be soaked at this point.

Now you need to prepare the broth by sending the washed and chopped mushrooms to cook. After a quarter of an hour, you can take them out and put them in a colander - we need the excess liquid to drain. And we will add pearl barley to the porcini mushroom broth.

The cereal will cook for at least half an hour. So we have time to process the vegetables as the recipe tells us. The onion needs to be cut smaller. Carrots can be grated. Cut the potatoes into cubes.

Place the onion in a frying pan with heated oil. When it becomes transparent, add carrots to it. After frying the vegetables for about five minutes, add the mushrooms to them and brown the whole mass a little more.

It's time to add potatoes to the broth with barley. After 10 minutes, add the fried mushrooms to the pan. The dish must be salted and pepper to taste. Bring the dried mushroom soup to readiness, letting it simmer for another 20-25 minutes.

Don't forget that the soup needs to brew! Then we put the treats on plates and decorate with sour cream and herbs. Both adults and children will enjoy soup made from dried porcini mushrooms, and friends will probably ask for the recipe if they try this dish.

Preparing mushroom soup involves several steps, especially if you plan to make pureed mushroom soup. This mushroom soup recipe strives to ensure that the soup has a pleasant, distinctive taste that cannot be confused with any other. We will tell you how to cook mushroom soup, and this original first course will surely become your calling card.

How to cook mushroom soup? is a question that worries many. You can cook lean mushroom soup, you can cook mushroom soup with chicken broth or mushroom soup with meat broth, and in addition – mushroom soup with processed cheese or mushroom soup with cream. So it's a matter of taste and your choice of caloric content of the dish. In addition to mushrooms, various ingredients are added to this soup, for example, they prepare mushroom soup with meat, mushroom soup with chicken, mushroom soup with noodles, mushroom soup with noodles, mushroom soup with barley. If we talk about the types of mushrooms, then it should be said that you can cook champignon mushroom soup, mushroom soup from chanterelles, mushroom soup from porcini mushrooms, mushroom soup from oyster mushrooms, mushroom soup from boletus, mushroom soup from honey mushrooms.

To know how to prepare mushroom soup, first of all, you should choose which mushrooms it will be prepared from, because mushroom soup is prepared from fresh mushrooms, mushroom soup from dried mushrooms, and even mushroom soup from frozen mushrooms, for example, mushroom soup from frozen champignons . Let's start with how to prepare mushroom soup from dried mushrooms. Mushroom soup made from dried mushrooms can please you all year round, you just have to stock up on dried mushrooms. Dry mushrooms should be pre-soaked for several hours in water, and only then cooked.

Cheese and mushroom soup has a unique aroma; mushroom soup with cheese is often prepared in the form of a puree soup. It will also be useful for you to learn how to prepare cream of mushroom soup. To do this, mushrooms are first stewed in butter and flour, cream and milk are added, then they are crushed in a blender and poured with broth. In this way you can prepare creamy mushroom soup from champignons, Mushroom cream soup with cream. If you decide to make mushroom cream soup from champignons, boil several small mushrooms whole, cut them thinly across and put them in a plate, you will not only get delicious creamy soup mushroomy, but also beautiful. The recipe for mushroom soup from champignons can generally be considered one of the most popular, due to the fact that champignons are one of the most accessible mushrooms. Mushroom cream soup is prepared according to a similar recipe, mushroom recipe creamy soup, a recipe for creamy mushroom soup, or some other thick mushroom soup. You can find the recipe with photos of all the operations of preparing mushroom soup on our website.

Mushroom soup is always appropriate, at any time of the year, but especially classic mushroom soup is good in winter. And so, when it’s already cold, you need to know how to properly prepare delicious mushroom soup.

It makes the best soup. They, together with milk mushrooms and saffron milk mushrooms, are among the three most valuable and nutritious mushrooms. But, if desired, they can be changed to others. These can be champignons, boletus, and boletus.

I think it's obvious that the most aromatic soup, it will be, the manger is cooked with just-picked, fresh mushrooms. Although, depending on the season, it is possible to prepare an appetizing first course from dried, frozen or canned mushrooms. The cooking procedure itself does not change fundamentally. Let's consider several options, as well as tips and recommendations for preparation.

Fresh mushroom soup - a simple step-by-step recipe with photos

By adhering to all the points of this recipe, you will get a wonderful result - aromatic, rich, beautifully presented mushroom soup, for which your family or friends will praise you.

To prepare 6 servings of mushroom soup you will need:

fresh, pre-peeled and soaked mushrooms - 500 grams;
medium sized potatoes - 6 pieces;
one medium carrot or half a large one;
1 large onion;
50 ml sunflower oil;
fresh or frozen dill and parsley;
sour cream 250 ml.

Product preparation:

Wash the mushrooms thoroughly and chop them with a knife. Leave 6 small mushrooms whole (I’ll explain why below...). Peel the vegetables.

How to cook:

Pour 3 liters into a spacious saucepan. water and lower the coarsely chopped potatoes.

Wait until it boils and add the mushrooms. Let it simmer slowly for half an hour. At this stage you need to add salt, remembering that under-salting is better than its opposite.

Cooking carrots. Cut the root vegetable into equal pieces, about 4 cm long. Korean grater or cut into cubes.

We are preparing the dressing. Place the carrots in a frying pan with hot oil and sauté for 8-10 minutes.

We add onions to the carrots and continue sautéing. We do not allow deep frying; to do this, shake the pan all the time.

Add our sauté to the soup and cook for another 5-7 minutes.

In the last minutes, add black pepper, taste and, if necessary, add more spices.

That's it, the soup is ready. When serving, use a spoon to remove pieces of potato and mash them.

Pour the soup and on top, in each plate, put a whole mushroom that we prepared in advance. Here's beauty for you!

Serve with sour cream and herbs.

Classic mushroom soup made from dried mushrooms with sour cream

To prepare mushroom soup according to a traditional Russian recipe, you will need: two liters of water, 50 g of dry or 500 g of fresh porcini mushrooms, 1 small carrot, parsley root, small onion, a little oil or fat for frying, 8 medium potatoes and salt to taste .

If you are preparing the first of dried mushrooms, be sure to pre-soak them for 3-4 hours. Then the mushrooms are boiled in the same water. You should not drain it, otherwise the dish will lose its flavor. Mushrooms (both dry and fresh) need to be cooked for about 40 minutes.

The roots of carrots, parsley and a small onion should be finely chopped and lightly fried. While frying is cooking, cut the potatoes into strips. IN mushroom broth add the potatoes and the fry at the same time, and cook the broth for another 20 minutes. It is better to salt mushroom soup at the end of the whole process.

Serve classic mushroom soup with sour cream and fresh chopped dill.

If you are preparing the first of fresh mushrooms, which are only from the forest, they can be placed not in water, but in meat broth- this is a blast. It turns out very tasty if you cook it in mushroom soup and add the meat itself, but not a lot. You can fry them in butter for more flavor, and only then cook broth from them.

In summer, you can add a small zucchini and tomato to fresh mushroom soup, about 10 minutes before the end of cooking.

In winter, it is very good to add pearl barley to mushroom soup - this makes the soup more satisfying.

You can prepare mushroom pickle. To do this, add chopped salted cucumbers– approximately 20 minutes after the start of cooking the mushrooms. For two liters of broth, it is enough to take two small cucumbers.

If you are preparing the soup for one time, it is not necessary to buy sour cream for it. You can cook mushroom soup with milk dressing - it tastes no worse than the classic with sour cream! The dressing is quite simple to prepare: beat a couple of eggs with half a glass sour milk, a piece of butter and red pepper. Add the dressing to the soup 5 minutes before the end of cooking.

If you don't like sour cream, you can season the mushroom soup with an egg. Beat the egg and pour it into the first one, stirring it vigorously.

if you love spicy dishes, then it is better to add red pepper to the mushroom soup. Excellent as a seasoning and soy sauce.

Consider this option: when you pour the liquid into plates, pour crackers on top of each (who wants...). Highly recommend.

Mushroom soup is very nutritious and healthy

Mushroom soup is not only tasty, but also healthy because it contains valuable amino acids. These are valine and tryptophan, first of all. Other amino acids can, if necessary, replace each other, but not these. The value of valine and tryptophan is invaluable. They are important for muscle function, nerves, good mood, and sleep.

On the road, another delicious recipe.

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

For tasty and rich soup boletus, boletus, boletus, boletus are suitable, and for strict fasts and for dietary soups use puffballs, russula, champignons and oyster mushrooms. As a rule, wild mushrooms are not mixed with mushrooms brought from farms.

How to Serve Mushroom Soup
Mushroom soup served with fresh white bread, green onions and sour cream, and mushroom cream soup with croutons or crackers.

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

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

How to thicken mushroom soup
Boil the potatoes separately from the broth, grind them into puree and add them in this form to the mushroom soup 5 minutes before the end of cooking. You can add chopped boiled eggs in the same way.

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

If mushroom soup is bitter
The bitterness of mushroom soup does not at all indicate the presence of inedible mushrooms in the soup. For example, if mushrooms are not carefully cleaned, pine needles and moss could get into the soup, which can ruin the taste of the dish. Russulas can be bitter, dried mushrooms, which were dried at merciless temperatures, as well as mushrooms that were too old. 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 cloves
Carrots - 1 piece
Onion - 1 piece
Citric acid - 4 grams
Laurel - 1 leaf
Black peppercorns - 3 pieces
Water - 0.5 liters
Dill and parsley - to taste

How to prepare mushroom soup for the winter
1. Peel, rinse, and place the mushrooms in a saucepan.
2. Pour water over the mushrooms, cook together with chopped herbs and grated coarse grater carrots.
3. After half an hour of cooking, strain the broth, salt, sweeten, add citric acid and stir.
4. Cool the mushrooms a little, chop them into small pieces, place them in sterilized jars, add bay leaves and pepper, peeled garlic and pour in the broth.
5. Line a deep saucepan (so that the jar can fit in it) with a towel, fill it with water and put it on the fire.
6. When the water in the pan warms up to the temperature of the cans, place the can of mushroom soup in the pan.
7. After the water boils, reduce the heat and sterilize the jar of soup for 1 hour.