The beginning of autumn is probably the richest time when nature gives us its gifts both from the forest and from the garden. And today I propose to cook a very tasty mushroom soup from fresh mushrooms and further step by step classic recipe with photo. Fortunately, the forest is now full of chanterelles, honey mushrooms, pigs, mushrooms, from which you can make so many delicious things.
To prepare the soup, you can take any edible mushrooms that you can find, or that you like more. In my case, I am preparing a classic puffball mushroom soup recipe. In the photo with the products you will see what a huge mushroom I have. By the way, I will not use it for soup all, but only part. I'll fry the rest, maybe with potatoes. This is my mushroom lunch today
How to cook mushroom soup from fresh mushrooms classic recipe
Products:
- Water - 1 liter
- Potatoes - 2-3 large
- Mushrooms - 400 grams
- Onion - 1 small head
- Salt, spices to taste
Step by step recipe for fresh mushroom soup
So, first you need to prepare the mushrooms, peel, cut and wash.
After that, we transfer the mushrooms to the pan, fill it with water and cook for an hour. 
Drain water from mushrooms. 
Wash the potatoes, peel and put in another saucepan and cover with water. 
You can immediately add mushrooms and put on fire. Cook until potatoes are ready. Remove the cooked potatoes from the pan, crush and transfer back to the pan. As for the potatoes, I love them in the soup in this, grated form. Someone immediately cuts potatoes into small cubes and boils. You do what you like best. 
Onion cut into small pieces. 
We spread the onion in water with mushrooms and potatoes, add salt to taste, spices. Bring the soup to a boil, cook for another 5 minutes and turn off the heat. 
As for the onion, it can be pre-fried in a pan. But in the classic recipe, it is immediately added to the soup. By the way, you can also add carrots fried in a pan with butter to the mushroom soup. I didn't because I like the smell and taste of mushrooms. And fried onions, carrots interrupt this smell.
Here is my classic recipe for making fresh mushroom soup, I hope you liked it. Serve hot with a little sour cream. In general, there are quite a few recipes for making mushroom soup, and I will somehow write a separate article about each of them. Bon Appetit!
Mushroom soup you can cook from a lot of types of mushrooms, but it turns out to be especially tasty and fragrant from ceps. It is perhaps difficult to imagine a more "summer" first course than a soup made from freshly picked mushrooms. But even in winter, such a soup can be prepared quite well; champignons or dried mushrooms.
Soup with mushrooms - food preparation
To prepare the soup, mushrooms need to be sorted out, rinsed thoroughly with running water. cold water and clean. It is fashionable to cut large ones into pieces, small ones are put in the whole broth. After preparing the broth, it is fashionable to catch the mushrooms with a slotted spoon and fry, and then send them back to the soup. For fans diet meals you can do without frying. If you plan to put dried mushrooms in the soup, then they should first be soaked in cold water for 3-4 hours, and only then cook.
Soup with mushrooms - preparing dishes
For cooking mushroom soup you will need a pot of a suitable volume and a frying pan for frying the mushrooms themselves or vegetables (carrots, onions).
Recipe 1: Mushroom Mushroom Soup
The preparation of this soup requires a minimum of time and effort, and the dish turns out to be tasty, fragrant and appetizing. by the most the best supplement croutons from white bread, fried in vegetable oil, a handful of chopped fresh herbs and a couple of spoons of sour cream, which will give the soup a special tenderness and pleasant creamy taste.
Ingredients
500 g fresh champignons
2 medium onions
1 medium carrot
3 medium potatoes or 150-200 g of vermicelli (preferably "cobwebs")
salt (to taste)
greens (to taste)
sour cream (to taste)
Cooking method
cook mushroom broth. To do this, wash the mushrooms thoroughly, cut them into four parts. Put in a saucepan, pour 2.5-3.0 liters of water, put on medium heat. As soon as the broth begins to boil, remove the formed foam with a spoon and reduce the heat. Boil for about 1 hour, periodically removing the foam, salt. At this time, peel the carrots and onions, finely chop them and fry in vegetable or olive oil for 3-5 minutes. Then remove the mushrooms from the broth, cool slightly and finely chop. Add them to the carrots and onions and fry a little more. If you plan to cook soup with potatoes, then you need to peel it, cut it into cubes and put it in a boiling broth, and when it is almost ready, add mushrooms and vegetables there. If the soup is prepared with vermicelli, then mushrooms and vegetables are first put, the soup is simmered for 5-7 minutes, and then the vermicelli is put. Next, the soup is cooked for another 2 minutes, after which the pan is removed from the stove. Before serving, the dish should be infused for at least half an hour, it is better to add sour cream and herbs not to the pan, but to the plate.
Recipe 2: Porcini mushroom soup with homemade noodles
The highlight of this dish is that almost all the ingredients can be collected or made by yourself. This makes it special, truly home taste, and not to mention the delicious aroma of porcini mushrooms. Well, if you manage to get real village sour cream, be sure that a pot of this mushroom soup will be eaten in one sitting!
Ingredients
500 g white mushrooms
2 onions
2 medium carrots
2.5-3 cups flour
50 ml vegetable oil
water
salt (to taste)
greens (to taste)
sour cream (to taste)
Cooking method
Prepare the dough for the noodles: pour half the flour onto the board, form a small depression in the center. Pour oil and 100 ml mixed in a separate container into it. boiled water room temperature. Lightly salt and knead the dough in thickness resembling liquid sour cream. Then gradually add the rest of the flour so that the dough becomes quite steep. Roll it out with a rolling pin into a thin layer and cut into strips. Place the noodle board in a warm place for a few hours to dry.
When the noodles are ready, you can start preparing the mushroom broth. Mushrooms must be sorted, cleaned and rinsed thoroughly with cold running water. Then put them in a saucepan with 2.5-3 liters of water and cook over low heat for about 1 hour, periodically removing the foam, salt. After that, you need to place the noodles in the broth, cook over medium heat for 10-12 minutes. At this time, fry the finely chopped onion in a pan in vegetable oil and transfer it to the broth. Let the soup boil for another 2-3 minutes, remove from the stove, insist for about half an hour. Serve the soup with sour cream, white bread croutons and finely chopped fresh herbs.
Recipe 3: Mushroom Puree Soup
This soup has a delicate texture, which is sure to please children. For it, you can use champignons, porcini mushrooms or boletus. It is better if the mushrooms are medium-sized, they give a richer flavor.
Ingredients
300 g mushrooms
50 ml cream
50 g butter
1 table. a spoonful of flour
1 garlic clove
salt, pepper (to taste)
greens (to taste)
Cooking method
Rinse the mushrooms thoroughly under cold water, peel and cut into medium pieces. Boil in salted water for 40-45 minutes. Remove with a slotted spoon and fry in butter, adding flour and finely chopped garlic. When the mushrooms are lightly browned, pour about 2 cups of mushroom broth into the pan, bring to a boil, salt and pepper to taste. Then cool the soup a little, pour it into a blender, grind all the ingredients with it to a puree-like consistency, pour in the cream and serve the dish on the table, garnishing with chopped herbs.
Recipe 4. Mushroom Creamy Soup
Ingredients
champignons - 300 g;
carrots and onions - 1 pc.;
greens - a small bunch;
pepper - a pinch;
vegetable oil;
potatoes - 3 pcs.;
100 ml cream;
processed cheese - two pcs.
Cooking method
Boil water in a saucepan. Peeled potatoes chop into small pieces and dip into boiling water. Boil ten minutes. While the potatoes are cooking, peel and wash the carrots and onions. Chop the onion into cubes. Grate the carrots on a large segment of the grater. Wash the mushrooms, put on a disposable towel and dry, cut into plates. Pour oil into a heated stewpan, and transfer mushrooms and vegetables into it. Cook over low heat, stirring occasionally, for five minutes. Simmer soup with fry for another 10 minutes. Cut the melted cheese into pieces. Finely chop the washed greens. Pour the cream into the pan and put the cheese. Add salt and pepper. As soon as the soup boils, remove to the stove and add the greens. Leave the soup covered for 10 minutes.
Recipe 5. Lenten soup with mushrooms and beans
Ingredients
a glass of white beans;
three liters of water;
300 g of champignons;
ground black pepper and salt;
onion and carrot;
parsley and dill (greens);
a handful of rice;
mushroom seasoning;
vegetable oil.
Cooking method
We sort and wash the beans. We spread it in a saucepan, pour in a liter of water and leave it for five hours or overnight. Then put on the stove and bring to a boil. Cook over low heat, covered with a lid, for about an hour. We wash the mushrooms, put them in a separate pan and pour two liters of water. From the moment of boiling, boil for another five minutes. Peel, wash and cut potatoes into pieces. We clean the onion and finely chop. Peeled carrots cut into thin strips. Remove the mushrooms from the pan with a slotted spoon and chop small pieces. Wash the rice well. In a boiling mushroom broth, spread the potatoes, half the chopped onions and carrots, rice. Cover with a lid and cook for 15 minutes over low heat. Simmer the remaining vegetables in hot oil until soft, stirring occasionally. Put the mushrooms in the pan, and fry them with vegetables for a while. Add the roast to the soup. Salt, pepper, season with your favorite spices. We put the boiled beans in the pan and boil for another seven minutes. We spread finely chopped greens in the soup. We insist, soup for 15 minutes and serve.
Recipe 6. Mushroom and broccoli soup
Ingredients
liter of vegetable broth;
salt and ground pepper;
champignons - 200 g;
30 g butter;
bulb;
200 g broccoli;
potatoes - 2 pcs.;
parsley (greens).
Cooking method
Boil the vegetable broth in a saucepan. Rinse and separate into broccoli florets. Peel the potatoes, wash them and cut into cubes. Finely chop the peeled and washed onion. Melt the butter in a frying pan and fry the onion in it until golden brown. Wash the mushrooms, pat dry and cut into slices. Transfer the potatoes and mushrooms to the boiling broth and cook over low heat for ten minutes. Add broccoli and roast, salt and boil for another five minutes. Spill hot soup in portions and sprinkle with parsley.
Recipe 7. Mushroom creamy soup with pearl barley
Ingredients
champignon mushrooms - 400 g;
150 ml cream;
onion - 1 head;
Bay leaf ok, ground pepper and salt;
two potatoes;
carrot;
1500 ml chicken broth;
garlic - two cloves;
butter - 30 g;
fresh parsley.
Cooking method
Sort the barley, rinse and soak overnight. In the morning, rinse the cereal, pour in the broth, put a whole onion, and cook over intense heat. After boiling, twist the fire and cook for about 20 minutes. Peel the carrots and potatoes, rinse and chop: potatoes - in small pieces, carrots in small chips. Transfer the vegetables to the soup and boil for five minutes. Rinse the mushrooms, cut them into plates and fry in butter until tender. Pepper and salt. Transfer the mushrooms to the soup and boil from the moment of boiling for five minutes. Enter the cream in a thin stream, add bay leaf and salt, hold on fire until boiling and remove from the stove. Add chopped greens and minced garlic. Mix and serve.
Recipe 8. Mushroom soup with lentils
Ingredients
two liters of vegetable broth;
a bunch of greens;
400 g mushrooms;
50 g red lentils;
carrot;
potato;
half an onion head;
one zucchini.
Cooking method
Peel and wash carrots and onions. We chop vegetables small cube and fry for vegetable oil in a cauldron. We clean the mushrooms, wash and cut into thin slices. We put them in a cauldron with vegetables. Here we pour out the sorted and washed lentils and fry everything together. Pour in the warmed broth. Peel potatoes and zucchini, wash and cut into cubes. Pour into boiling broth. We cook for another quarter of an hour. Rinse the greens, peel the garlic and chop finely sharp knife. Add everything to the soup, cover with a lid and insist for a while.
Recipe 10. White mushroom soup with buckwheat
Ingredients
200 g of white mushrooms;
100 g of buckwheat;
ground pepper and salt;
450 g potatoes;
dill and parsley - a bunch;
large onion;
butter - a small piece.
Cooking method
We clean and wash the mushrooms, cut them coarsely. We spread it in a saucepan, pour 2.5 liters of water, wait until it boils, and cook for 20 minutes. Peel and cut potatoes into cubes. We sort and wash the buckwheat. We put buckwheat and potatoes in a saucepan and boil for a quarter of an hour. We rub the peeled carrots with straws. We clean the onion and finely chop. Saute vegetables in butter until soft. We shift the frying into the soup and boil for a couple of minutes. Salt, add chopped greens and remove from the stove.
1. You can put a bay leaf in the mushroom soup, but this should be done at the very end of cooking (for 10 minutes), and when the soup is ready, the bay leaf should be removed immediately.
2. Dried mushrooms for cooking soup require about 2-2.5 times less than fresh ones.
3. From boletus and especially boletus boletus, the broth turns out to be quite dark, so it is better to cook soup from them with the addition of processed cheese. Cheese is placed at the very end of cooking, pre-cut into cubes.
So great and diverse that it is simply impossible to describe it in a nutshell. Yes, and we will not do this, we will just tell you from fresh mushrooms. Although, in fairness, I would like to recall that mushrooms are not only champignons and chanterelles, they are also yeast, alcohol, vinegar, medications, cheeses. Naturally, not in the direct sense, but without them in our lives there would not even be banal buns for morning tea.
Cooking from fresh mushrooms is quite simple. Mushroom crops grown on an agricultural scale are often suitable even for a raw food diet. In particular, banal champignons can be cut into a salad and eaten calmly. As a result, they do not require long cooking. You should boil the accompanying vegetables until half cooked, add the chopped mushrooms and your soup is almost ready.
In order to cook mushroom soup from fresh mushrooms collected in the forest, you need to correctly assess their suitability for food. In some cases, they should not be eaten even heavily boiled. We do not mean poisonous representatives of the genus. We are talking about those specimens that were collected in a forest belt located along the highway or an actively used highway. The ability of fungi to absorb substances from the atmosphere that can cause significant harm to human health has been described by many scientists.
Ordinary Forest mushrooms do not require long preparation. The entire process usually takes no more than thirty minutes. If you have any doubts about the place of assembly, boil them in several waters. At least twice.
Mushroom soup from fresh mushrooms is cooked according to the principle of cooking ordinary, vegetable. You decide whether you need to fry vegetables or not, put potatoes or noodles, add cream or sour cream. The only condition is fresh herbs, because without parsley or dill, such soups are not soups. Although you can make an exception, for an amateur.
We offer you two of the most common cooking options.
from fresh mushrooms
Place chopped potatoes and finely chopped carrots in boiling salted water. Boil until soft. At this time, rinse and cut three or four champignons, a few forest mushrooms (remember, in some cases (described above), only separately boiled specimens go into the soup). Add to potatoes and carrots and cook until tender. Five minutes before the end of cooking put bay leaf, salt and pepper, a tablespoon of butter and chopped green onions, dill and parsley.
Soup with fresh mushrooms
In a saucepan, fry the chopped onion and grated carrot until soft, then add the prepared mushrooms of your choice and fry along with the vegetables. Fill with boiling water, salt. When it boils, throw in a handful of noodles, herbs and bay leaf. Let it boil for a maximum of five minutes and turn it off.
Such soups are ideally combined with fresh sour cream and herbs. Bon appetit and good luck in the culinary field!
Mushroom soup recipes are a real find for housewives. First, these dishes are ideal for those who are fasting. Secondly, homemade mushroom soups are very tasty. And thirdly, almost all the gifts of the forest are suitable for their preparation - from the “royal” porcini mushrooms, to the simple chanterelles again. Well, not in season, you can cook such first courses from dried, frozen and even salted preparations.
Potato soup with fresh mushrooms
Ingredients:
For this fresh mushroom soup recipe, you will need 10-12 potatoes, 500 g of fresh mushrooms, 1 onion, 1 carrot, 1 parsley root, 3-4 tbsp. tablespoons of vegetable oil, 1/2 cup sour cream, pepper, dill, salt, bay leaf.
Cooking:
To make this homemade mushroom soup, fresh mushrooms should be cleaned and rinsed thoroughly. Cut off the legs, finely chop and fry in oil. Carrot, parsley root, onion finely cut into slices and fry separately.
Mushroom caps cut into slices, scalded, put on a sieve. When the water drains, transfer to a saucepan, add water and cook for 40 minutes.
Put potatoes, diced, fried mushroom roots, carrots, parsley root, onions. Salt the soup, add pepper, bay leaf and cook until tender. Prepared according to this recipe homemade soup season with mushrooms with sour cream, sprinkle with finely chopped dill.
Mushroom soup (Romanian cuisine)
Ingredients:
3 liters of water, 500 g of mushrooms, 1 teaspoon of butter, 1 tbsp. a spoonful of flour, salt, pepper, 1 egg yolk, parsley root.
Cooking:
Before cooking soup from fresh mushrooms, the gifts of the forest must be cleaned, washed and cut into slices. Let the water drain and simmer with 1/2 teaspoon of butter and finely chopped parsley. Salt, add pepper. Fry flour with V2 teaspoons of butter and dilute with vegetable broth. Put the mushrooms, and still boil the soup, season with yolk before serving.
Look at the photos of fresh mushroom soups according to the recipes presented above:
Soups from dried mushrooms: recipes with photos
Soup from dried mushrooms
Ingredients:
150 g dried mushrooms, 120 g butter, 50 g onions, 30 g flour, 2 g red pepper, 100 g tomatoes, 1.2 l water, 50 g vermicelli, 200 ml sour milk, 2 eggs, black pepper, parsley, salt.
Cooking:
Peel the mushrooms and immerse them in cold water for 1-2 hours. Spasser onion, flour, red pepper and tomatoes in oil, pour boiling water and salt to taste. Then add mushrooms and cook everything until done. As a side dish, you can put rice, vermicelli, stars or julienned vegetables. Season the soup with sour milk and eggs.
As you can see in the photo, dried mushroom soup according to this recipe should be sprinkled with finely chopped parsley and black pepper:
Serve hot.
Mushroom soup with millet
Ingredients:
5 dried mushrooms, 3 tbsp. spoons of millet, 1 onion, 1 liter of water, salt, 1/2 cup of sour milk.
Cooking:
Before preparing such a mushroom soup, millet should be soaked for 20-30 minutes. Dried mushrooms need to be soaked for 40-60 minutes. Strain the water in which the mushrooms were soaked through a double layer of gauze, finely chop the mushrooms.
Combine filtered water with mushrooms, bring to a boil, add millet, chopped onion, salt, cook for 5-6 minutes and insist without heating for 30-40 minutes. Season the dried mushroom soup prepared according to this recipe with sour milk when serving.
Mushroom soup with potatoes
Ingredients:
5 dried mushrooms, 2 potatoes, 1 carrot, 1 onion, 1 liter of water, 1/2 cup sour milk, salt, 1 tbsp. a spoonful of chopped parsley.
Cooking:
Prepare dried mushrooms as described in the previous recipe. Cut the potatoes into thin slices, grate the carrots into coarse grater, finely chop the onion. Put prepared mushrooms, potatoes, carrots, onions, salt into boiling water, cook for 5-6 minutes and insist without heating for 20-30 minutes.
When serving, sprinkle with chopped parsley and season with sour milk.
Pay attention to the photos of soups with mushrooms according to these recipes - even in the pictures they look very appetizing:
Peyzan mushroom soup
Ingredients:
50 g dried mushrooms, 2 turnips, 4 potatoes, 1 tbsp. a spoonful of butter, leeks, 2 tbsp. spoons of flour, 3 tbsp. spoons of sour cream.
Cooking:
Boil dried mushrooms and turnips separately. Strain both broths, combine together (the broth should be at least 6 plates). In the resulting broth, put peeled and cut into pieces raw potatoes and boil it in broth until tender. Dip the leeks in oil, add the flour, mixing well so that no lumps are formed, put the seasoning prepared in this way into the broth, dropping the cooked mushrooms and turnips into it.
Mushrooms should be chopped into narrow strips, and turnips cut into squares. Boil everything once before serving, put sour cream in the soup.
Mushroom soup with potato dumplings
Ingredients:
10 g dried or 200 g fresh mushrooms, 2-3 potatoes, 2 eggs, 2-3 tbsp. spoons of flour, herbs, salt.
Cooking:
Cook broth from fresh or dried mushrooms. Cooking potato dumplings. Boil potatoes, dry and mash, beat raw eggs, add flour, salt, mix thoroughly. Form the dumplings with two teaspoons and lower them into the boiling broth. Ready soup sprinkle with finely chopped herbs.
Soup with zucchini and mushrooms
Ingredients:
7 dried mushrooms, 500 g zucchini, 1 onion, 1 carrot, 2 cups of milk, 2 tbsp. tablespoons chopped parsley, 1.5 liters of water, 1/4 cup sour cream, salt, pepper.
Cooking:
Put salt, pepper, milk into the mushroom broth and bring to a boil. Grate zucchini and carrots on a coarse grater, chop mushrooms, chop onion, combine everything, mix with sour cream, pour mushroom broth, cook for 2-3 minutes.
When serving, sprinkle over prepared according to this recipe. tasty soup from mushrooms chopped herbs.
Recipes for mushroom soups from champignons (with photo)
Mushroom soup with cream
Ingredients:
200 g, 6 tsp flour, 2 tbsp. tablespoons butter, 1 cup cream, salt.
Cooking:
Before preparing mushroom soup from champignons, chopped mushrooms do not need to be defrosted. Immediately put them in boiling salted water, then pour in the flour toasted in butter and boil.
Add butter, cream and heat through without boiling.
Mushroom soup with Saxon dumplings
Ingredients:
200 g champignons, 1 cup cream (milk), 2 egg yolks, 1 tbsp. a spoonful of butter, dill, salt.
To prepare this champignon mushroom soup, you will need to make dumplings from: 4 tbsp. tablespoons butter, 1 cup water, 2 cups flour, 6 eggs, 1 teaspoon sugar and salt.
Cooking:
Chop mushrooms, boil in salted water. Boil water with butter, add flour, mix thoroughly, let the dough cool and beat in one egg at a time. Add sugar, salt and continue to beat the dough until it becomes completely smooth. Gather the dough with a teaspoon (incomplete) and lower it into boiling water, boil the dumplings and put them in the champignon broth. Add cream with yolks, butter, salt, heat, not boiling. Sprinkle the soup with champignons prepared according to this recipe with chopped herbs.
Soup of white mushrooms and champignons with vegetables
Ingredients:
800 g fresh, 200 g champignons, 2 onions, 3 tbsp. tablespoons of flour, 3 potatoes, 6 teaspoons of flour, 3 tbsp. tablespoons of vegetable oil, 1 tbsp. a spoonful of chopped parsley or celery, 1/2 cup sour cream, 1 cup cream, 1.5 liters of water, salt, pepper.
Cooking:
To prepare mushroom soup from champignons according to this recipe, you need to brown the flour with 1 tbsp. a spoonful of oil. Chop the mushrooms, boil in salted water, put the toasted flour, boil. Add 1 tbsp. a spoonful of butter, cream. Heat through without boiling.
Chopped porcini mushrooms hot water and cook for 5-10 minutes. Add champignons, finely chopped onions, potato wedges, salt, pepper to porcini mushrooms, cook for 10-12 minutes, add vegetable oil. If the soup is cooked with fresh white cabbage (300-400 g), do not add potatoes. Serve with chopped herbs and sour cream.
Mushroom soup with vegetables and milk
Ingredients:
300 g fresh champignons, 2 tbsp. flour, 1 carrot, 1 onion, 80 g butter, 2 eggs, 100 g cream, 1 liter of water, salt to taste.
Cooking:
Finely chop the mushrooms, combine with chopped carrots and onions, add oil and simmer for 4-5 minutes. Dry the flour, dilute with cream, mix with stewed mushrooms and vegetables, bring to a boil, season with salt. Boil the yolks mixed with cream, pour into the soup and stir.
Soup can be made with canned champignons or any fresh mushrooms.
Zucchini soup with champignons
Ingredients:
800 g zucchini, 250 g champignons, 3-4 potatoes, 1 parsley root, 1 carrot, 100 g tomatoes, 50 g green onions, 2 tbsp. tablespoons of butter.
Cooking:
To prepare mushroom soup from champignons according to this recipe, the zucchini must be peeled and cut into small slices, the potatoes should be cut into slices about 0.5 cm thick.
Sauté chopped carrots and parsley root on fat, add chopped carrots and parsley root 2-3 minutes before the end of sautéing. green onion.
Clean the mushrooms and wash thoroughly. Cut off the legs of the mushrooms, finely chop and stew with fat. Cut the caps into slices, put in boiling water and cook for 30-40 minutes. Then add potatoes, browned vegetables, stewed mushrooms and cook for about 20 minutes. 3-5 minutes before the end of cooking put chopped zucchini, fresh tomatoes and salt.
Brussels champignon soup
Ingredients:
500 g champignons, 2 tbsp. tablespoons butter, 1 onion, 1 tbsp. a spoonful of flour, 1 liter of bone broth, salt, pepper, 1 cup of cream, 2 hard-boiled eggs, 1 tbsp. a spoonful of finely chopped parsley.
Cooking:
Mushrooms clean, rinse, pass through a meat grinder and stew in oil with grated onions for 10 minutes over low heat. Add flour, pour in the broth and season it. Remove soup from heat, add cream, sprinkle with parsley and coarsely chopped eggs.
These photos for recipes for champignon mushroom soups clearly demonstrate how such first courses are prepared:
Delicious soups with porcini mushrooms: recipes with photos
Soup with mushroom dumplings
Ingredients:
700 g of beef, spicy roots, 1.5 l of water, 200 g of low-fat sausage, 200 g of porcini mushrooms, 1 egg, 3 tbsp. tablespoons butter, 2 tbsp. spoons of grated crackers, salt, parsley.
Cooking:
Before making such a mushroom soup, you need to cook beef broth with the addition of roots and salt. Strain the broth. From the mushrooms, choose the smallest, finely chop the rest and fry. Finely chop the sausage, beat the egg, combine all the ingredients, add the crackers, salt and form dumplings. Boil the dumplings in salted boiling water over low heat for 5 minutes, remove with a slotted spoon, dip into the soup along with the boiled mushrooms.
When serving, sprinkle the soup with porcini mushrooms prepared according to this recipe with finely chopped parsley, serve as a garnish salty cookies or pies.
mushroom soup with homemade noodles(pasta)
Ingredients:
50 g dried porcini mushrooms, 1 onion, 2 tbsp. tablespoons butter, 1/2 cup sour cream, salt.
For noodles: 1 cup flour, 4 tbsp. tablespoons of water, 1 egg, 1/2 teaspoon of salt.
Cooking:
Boil mushrooms, chop, strain the broth. Knead a stiff dough, roll it out thinly, let dry and cut into noodles. Boil it in mushroom broth, add butter, onion fried in butter, sour cream. Heat through without boiling. Serve with sour cream.
Soup "Monastic"
Ingredients:
To prepare this soup with porcini mushrooms, you will need: 5 large pickled cucumbers, 50 g dried porcini mushrooms, 1 onion, 1 turnip, 1 leek, 1 carrot, 1 swede, 6 potatoes, 1/2 cup sour cream, 2 tbsp. tablespoons of butter, bay leaf, salt.
Cooking:
Boil mushrooms, drain, chop; chop the onion, brown in oil. Peel cucumbers, cut into long slices and boil together with turnips, onions, carrots, turnips, potatoes, bay leaves. Add mushrooms with broth, fried onions, butter, sour cream. Heat through without boiling.
As you can see in the photo, soup with porcini mushrooms according to this recipe is served with sour cream:
How to cook mushroom soup with barley: homemade recipes
soup with pearl barley and mushrooms in Polish
Ingredients:
50 g white mushrooms, 200 g pearl barley, 7 glasses of water, 1/2 cups of sour cream, 1 onion, 1/2 carrots, parsley or dill, ground black pepper, 2 bay leaves, salt.
Cooking:
Boil the porcini mushroom broth. Put onions, carrots, parsley, bay leaf, let it boil for 1-1.5 hours. Boil pearl barley in salt water, put it on a sieve; when it drains, put in a saucepan, pour strained mushroom broth, put finely chopped mushrooms, salt to taste, boil for 15 minutes over low heat. Add sour cream, ground black pepper, parsley or dill greens to the mushroom soup with barley prepared according to this recipe and, mixing well, serve.
Mushroom soup with pearl barley and potatoes
Ingredients:
50 g dried porcini mushrooms, 100 g pearl barley, 2 potatoes, 2 onions, 1/2 cup sour cream, 2 tbsp. tablespoons of butter, salt.
Cooking:
Previously, before preparing such a mushroom soup, dried mushrooms need to be boiled, chopped, strain the broth. Boil the grits, add chopped potatoes and, when it is cooked, pour in the mushroom broth, add chopped onion, sour cream, butter, salt. Heat through without boiling. Serve with sour cream.
Pearl barley soup with champignons
Ingredients:
500 g champignons, 2-3 tbsp. spoons of pearl barley, 4-5 potatoes, 2-3 onions, 2 carrots, 1 parsley root, 1 celery root, 2-3 tbsp. tablespoons of vegetable oil, 1 tbsp. a spoonful of flour, salt.
Cooking:
To prepare mushroom soup according to this recipe, you need to put cereals, potatoes, carrots, parsley and celery roots in water, salt and boil. When the grits are boiled, dip the washed whole mushrooms into the soup. Fry finely chopped onion in vegetable oil, season it with flour and add to the soup.
As soon as the mushrooms become soft, they need to be finely chopped, put into bowls, pour over the broth and serve.
Recipes for making creamy mushroom soup at home
Mushroom soup (Finnish cuisine)
Ingredients:
1 kg fresh mushrooms, 1 onion, 50 g margarine, 2-3 tbsp. tablespoons of wheat flour, 2 meat bouillon cubes, 1 egg yolk, 100 ml of cream, salt, parsley.
Cooking:
Brown chopped mushrooms and onions on margarine in a saucepan, then add flour and broth. Boil the soup for about 30 minutes and season with a mixture of cream and whipped yolk with vigorous stirring.
Add salt to taste. Season the mushroom soup with cream prepared according to this recipe with parsley before serving.
Mushroom and crayfish soup "Joanville"
This creamy mushroom soup recipe will please even the most capricious gourmet.
Ingredients:
1.5 l of white sauce, 100 g of mushrooms, 150 g of crayfish, 150 g of cream, 2 egg yolks, 50 g of butter.
Cooking:
Before you cook such a mushroom soup, you need to cook white sauce with fish broth and crayfish broth.
For a garnish, put chopped mushrooms and crayfish tails into the soup. Season the soup with boiled cream and egg yolks; add a piece of butter.
Soup with mushrooms, rice and vegetables
Ingredients:
7 dried mushrooms 1/2 cup rice 1 liter buttermilk 1 liter water 1 carrot 1 parsley root 1/2 cup cream 2 tbsp. tablespoons chopped dill, salt, pepper.
Cooking:
Put chopped mushrooms, soaked rice, grated carrots and parsley root, salt, pepper into the mushroom broth, cook the rice until tender, pour in the buttermilk and bring to a boil, add the cream. According to the recipe, this creamy mushroom soup should be served with chopped dill.
Recipes for soups with mushrooms and beans
Vegetable soup with dried mushrooms
Ingredients:
20 g mushrooms, 400 g potatoes, 75 g white cabbage, 50 g cauliflower, 140 g tomatoes, 60 g onions, 60 g carrots, 10 g parsley root, 90 g green beans, 70 g canned green peas, 30 ml vegetable oil , salt, pepper, bay leaf.
Cooking:
Boil the mushrooms, drain and cut into slices. In a boiling mushroom broth put chopped white cabbage and let it boil. Add prepared mushrooms, chopped into strips and fried in oil onion, carrot and parsley root, sliced potatoes, chopped green beans and cook for 15-20 minutes. Then add sliced \u200b\u200bfresh tomatoes, small cauliflower inflorescences boiled in salted water, green pea, salt, pepper, put the bay leaf and cook until tender. Sprinkle the soup with beans and mushrooms prepared according to this recipe with finely chopped parsley.
Julienne soup with mushrooms
Ingredients:
200 g of fresh mushrooms (preferably porcini or champignons), 100 g of carrots, 100 g of turnips, 100 g of leeks (white part), 100 of buckwheat onions, 2-3 tbsp. tablespoons butter, 4 cups meat or chicken broth, 1 peeled cabbage stalk, 50 g sorrel, 100 g shelled peas, 100 g beans in pods, 2 tbsp. spoons of finely chopped celery greens, 5 g of sour cream, salt and freshly ground black pepper to taste.
Cooking:
Before cooking such a mushroom soup, vegetables need to be washed and finely chopped. Melt the butter in a shallow saucepan and lightly fry the vegetables in it, not letting them darken. Pour in the broth, bring to a boil, salt, pepper and cook over low heat for 45 minutes. 30 minutes before serving, add fresh peeled and finely chopped mushrooms. Serve with sour cream.
Mushroom soup with beans
Ingredients:
5 fresh mushrooms, 3 tbsp. spoons of beans, 1 onion, 1 carrot, 2 tbsp. tablespoons chopped dill, 3 tbsp. tablespoons of vegetable oil, salt, pepper.
Cooking:
To prepare this mushroom soup at home, the beans need to be soaked overnight, then dipped in boiling water, boiled for 5-6 minutes and infused for 40-60 minutes.
Grate the carrots, finely chop the onion and mushrooms. Bring water with beans back to a boil, put mushrooms, carrots, onions, salt into it, cook for 6-8 minutes and leave for 20-30 minutes. When serving, sprinkle with dill, season vegetable oil and pepper.
Making mushroom soups at home
Fresh Mushroom Soup (Bulgarian Cuisine)
Ingredients:
700 g fresh mushrooms, 1 tbsp. a spoonful of butter, 1 carrot, 1 onion, pepper, salt.
Cooking:
Peel the mushrooms, rinse thoroughly and pass through a meat grinder. Put butter in ground mushrooms and simmer for 25-30 minutes along with finely chopped carrots and onions, covering the pan with a lid. When the carrots become soft, add some water and cook over low heat.
Further method of cooking mushroom puree soup the same as other puréed first courses. Before passing the mushrooms through a meat grinder, separate a few hats, cut them into strips and cook in a lightly salted broth. Put the boiled mushrooms into bowls and pour over the soup. Soup can be served with croutons.
White mushroom soup
Ingredients:
800 g champignons or fresh porcini mushrooms, 1 pc. carrots, parsley root, 1 onion, 6 tbsp. spoons of wheat flour, 40 g butter, 1 1/2 cups of milk, 1 egg, 1.5 liters of broth or water, salt to taste.
Cooking:
To prepare such a mushroom soup, prepared fresh champignons need to separate the caps. Pass the legs of the mushrooms through a meat grinder with a fine grate, simmer the resulting mass with oil for 20-30 minutes.
Spasserovat and stew the roots, then rub together with mushrooms, mix with white sauce, salt, add broth and bring to a boil. Season the soup with ice cream. Cut the mushroom caps into thin slices, simmer until cooked and put in the soup when serving.
Mushroom soup
Ingredients:
600 g fresh champignons, 2 tbsp. tablespoons of flour, 4 cups of milk, 3 tbsp. tablespoons of butter, 1 carrot, 1 onion, salt.
For dressing: 2 egg yolks, 1 cup cream or milk.
Cooking:
Peel fresh mushrooms, wash, pass through a meat grinder, put in a saucepan, add 1 tbsp. a spoonful of butter, cut lengthwise into two parts, carrots and onions, cover and simmer for 40-45 minutes, then add 1 cup of water and boil.
In a soup pot, lightly toast the flour with 2 tbsp. tablespoons of butter, dilute the milk and vegetable broth or water, boil, mix with stewed champignons (removing carrots and onions) and cook for 15-20 minutes.
After cooking, add salt to taste, season the soup with butter and egg yolk mixed with cream or milk. Serve croutons separately.
You can also cook soup puree from fresh porcini mushrooms or morels.
Soup-puree from partridge and mushrooms "Diana"
Ingredients:
Partridge meat, 1.4 l white sauce, 200 g quenelles, 50 g truffles, 50 g other mushrooms, 100 g cream, 2 egg yolks, 50 g butter, 100 ml Madeira wine.
Cooking:
To prepare mushroom soup according to this recipe, you need to make a white sauce with partridge broth. As a side dish, add small partridge meat quenelles, truffles cut into strips and other mushrooms in the soup.
Season with cream and egg yolks, put a piece of butter.
In the mushroom soup prepared according to this recipe, add a glass of Madeira wine before serving.
How to cook mushroom soup with mushrooms: recipes for home
The recipes for these mushroom soups are suitable for those who have made homemade preparations since autumn.
Cream soup with salted mushrooms and sour cream
Ingredients:
Vegetables, 400 g of salted mushrooms, 2 teaspoons of flour, 2 tbsp. tablespoons butter, 1/2 cup sour cream, bay leaf, dill, parsley, salt.
Cooking:
Cook vegetable soup. chop, boil, combine with puree soup.
Add flour, browned in oil, let it boil, put butter, bay leaf, sour cream, heat without boiling, and sprinkle with chopped herbs. Serve mushroom mushroom soup with sour cream.
Potato soup with salted mushrooms
Ingredients:
400 g salted mushrooms, 2.5 liters of milk, 1 onion, 2 tbsp. tablespoons butter, 2-3 potatoes, 1/2 cup sour cream, 2 egg yolks, bay leaf, dill, parsley, salt.
Cooking:
To prepare soup with mushrooms according to this recipe, the mushrooms need to be finely chopped, boiled in 3 glasses of milk, adding a bay leaf. Chop the onion, brown in oil. Cut potatoes, boil with salt and drain. Boil the rest of the milk, add mushrooms with broth, onions, potatoes, butter, sour cream with yolks, salt. Warm up, not bringing to a boil, and add chopped greens. Serve with sour cream.
How to cook chanterelle mushroom soup
Chanterelle Soup
Ingredients:
Pounded bacon, 1 onion, 200 g chanterelles, salt.
Cooking:
For 10 minutes, stew chopped onion in crushed bacon, then put and simmer for another 45 minutes. Dip in a saucepan, pour water, salt. Boil mushroom soup from chanterelles until tender.
Autumn mushroom soup (Russian cuisine)
Ingredients:
500 g of autumn mushroom caps, 1 cup finely chopped onion, 2 tbsp. butter spoons, 1 l meat broth, 2-3 tbsp. spoons of wheat flour, 100 ml of sour cream, salt, pepper, parsley.
Cooking:
To prepare mushroom soup from mushrooms, you need to melt the butter in a saucepan, add the washed chopped mushrooms and onions. Cook over low heat for 20-30 minutes, then thicken wheat flour diluted in cold water to the desired consistency. Let the soup boil for a few more minutes, then add sour cream and spices to taste. Sprinkle the soup generously with chopped parsley.
Zucchini soup with mushrooms (Bulgarian cuisine)
Ingredients:
500 g of zucchini, 450-500 g of chanterelles or honey mushrooms (can be cut in half), 1-2 carrots, 1 onion, 1-2 tbsp. tablespoons butter, 2 liters of bone broth or water, 4-5 potatoes, 2-3 tomatoes, parsley, pepper, salt.
Cooking:
Peel, wash and cut zucchini and fresh mushrooms into slices. Finely chopped mushroom stalks, carrots, onions, stew in oil. When they become soft, pour bone broth or hot water and put on slow fire. Further, according to the recipe for mushroom soup from mushrooms or chanterelles, you need to add mushrooms, finely chopped potatoes, then zucchini and tomatoes, peeled and grated on a coarse grater, salt. You can fill this first dish with parsley and pepper.
Chanterelle soup with bacon (Russian cuisine)
Ingredients:
500 g mushrooms (chanterelles), 100 g bacon, 2 onions, 3 liters of water, 1 teaspoon of flour, salt, pepper, sour cream.
Cooking:
Wash the chanterelles, chop the bacon, crush and simmer the finely chopped onion in it for 10 minutes, so that it becomes semi-soft. Then combine mushrooms with onions and simmer for another 45 minutes. After that, pour the mushrooms with boiling water, salt and boil for 30 minutes. Dilute the flour with sour cream and season the mushrooms. If desired, you can sprinkle the chanterelle mushroom soup prepared according to this recipe with pepper to taste.
And now look at a selection of photos of mushroom soups according to the recipes presented on this page:
(function() ( if (window.pluso)if (typeof window.pluso.start == "function") return; if (window.ifpluso==undefined) ( window.ifpluso = 1; var d = document, s = d.createElement("script"), g = "getElementsByTagName"; s.type = "text/javascript"; s.charset="UTF-8"; s.async = true; s.src = ("https:" == window.location.protocol ? "https" : "http") + "://share.pluso.ru/pluso-like.js"; var h=d[g]("body"); h.appendChild (s);)))();
During the preparation of mushrooms for the winter, I selected several beauties for soup. The aroma of mushrooms from the oven filled the space of my apartment so well that it was hard to resist cooking something fresh, thin and hot. Since I had both white and polish mushrooms I made a soup of two types of mushrooms, proportions 50:50. If you cook only with whites, you will not lose anything! After all porcini- the highest category, rich taste and accessibility for everyone. It is sold dried. all year round in supermarkets (hopefully in your city too).
Whatever mushrooms are cooked, I play it safe and cook them longer. I know that porcini mushrooms and chanterelles almost do not need long-term heat treatment, but I don’t know how with Polish ones.
Before preparing the soup, soak fresh mushrooms in water and salt. Wash thoroughly with your hands to remove any sticks and leaves stuck to them in the forest from the surface. Leave for 15 min. During this period of time, garbage also comes out from the inside of the mushroom, which is hidden in the hat. Then change the water and leave it in it again for 15 minutes, in the second run you can with salt, or you can without it. Change the water, set to boil for 10 minutes. Drain the first decoction. (If you want, you can repeat the boiling procedure again, depending on which mushrooms you have. Even after boiling twice, the third mushroom broth turns out to be fragrant and, which is good, a beautiful color). Pour clean water and start cooking soup.
I write the approximate amount of products for 2 - 2.5 liters of soup.
Ingredients :
- 6 medium-sized mushrooms (I took Polish and porcini);
- a couple of large potatoes;
- 1 carrot;
- 1 onion;
- dill and parsley;
- bay leaf (a pinch of ground or 2 ordinary whole leaves);
- salt, black pepper.
Cooking :
- Mushrooms cut into slices or cubes, put in boiling water to cook for one hour. After the specified time, add chopped potatoes, cook for 10-20 minutes.
- Dice onion with carrots, fry in sunflower oil, at the end add chopped greens to the pan and fry for a couple more minutes. Add vegetables to soup pot. Cook it for another 20-25 minutes. Pepper and salt. When serving, you can add green onions to the plates or fresh dill and sour cream.
