Mushroom dishes have an appetizing aroma, bright rich taste. This is especially true for mushroom soup. Different cooking methods make this dish universal, because it is chosen by adherents of low-calorie diets, and gourmets, and caring housewives who want to pamper their relatives with healthy food. Check out the best proven recipes that are easy to prepare delicious soup.

How to choose mushrooms for cooking

To make mushroom soup really tasty and healthy, it is important to choose the right mushrooms. Use these tips:

  1. Decide where to buy. In the mushroom season, a mass trade in mushrooms begins, they are sold in markets, shops, along highways. Purchase this product only in stores. The gifts of nature, collected in roadside places, are saturated with harmful substances.
  2. pay attention to appearance product. Mushrooms should not have any spots, darkening, dirt.
  3. Take a fresh product with a hat that fits snugly to the leg. If a dent remains when pressing on the surface of the fungus, it is definitely stale. viscera fresh product dry and monotonous, flabbiness and friability indicate the beginning of the process of decay.
  4. It is better to buy young mushrooms. Age is determined by the size and shape of the cap (small, closed), the integrity of the film (if any).
  5. When choosing pickled mushrooms, pay attention to the packaging (the best is transparent glass containers), product size (small), marinade (light, transparent, without turbidity), composition on the label (which describes the mushroom variety, the presence of chemical and flavoring additives), term shelf life (maximum 2 years).
  6. When choosing dried mushrooms, give preference to fragrant dark specimens.
  7. When buying frozen gifts of nature, take the goods in a transparent hermetically sealed bag. All mushrooms inside the package must be located separately from each other. Sticky specimens indicate that the product has already been defrosted. Whole or cut quality product does not crumble.
  8. Depending on the nutritional value and taste, the presence of toxic substances, mushrooms are divided into the following types:
  • The most useful and valuable. It - porcini(boletus), yellow, black, aspen and white milk mushroom, mushrooms, homemade champignons and oyster mushrooms.
  • Subject to a short heat treatment. Such representatives include boletus, white podgrudok, boletus, champignon (pecheritsa) meadow and field, butterdish.
  • Mushrooms that need a long boil. Such gifts of nature are valui, flywheel, forest champignon, chanterelles, honey agaric, russula.
  • Conditionally edible mushrooms that need double boiling or additional processing. These are white truffle, yellow blackberry, greenfinch, oyster mushroom, meadow and summer honey agaric.

Step-by-step recipes for making delicious mushroom soup

The first mushroom dishes are very diverse. The choice of recipes and cooking technology depends on your taste preferences, types of mushrooms and the availability necessary products. Many cook a dish with the addition of cereals (rice, barley, buckwheat, millet), others like mushroom soup with meatballs, the rest add pasta, cabbage, olives. To make the soup tasty and nutritious, use the following tips:

  • When you brew fresh mushrooms, add a whole peeled onion to them. If she turned blue, then there is a toadstool in the pan.
  • Dried mushrooms, pre-soaked in milk, will give the dish a richer taste.
  • Boletus and boletus make the soup darker, this is quite normal.
  • Boiled gifts of nature should be washed well with cold water.
  • To preserve the mushroom flavor, cook them over medium heat.
  • Learn about readiness mushroom dish simply - raw product will float, ready to sink to the bottom.

Classic with potatoes

cook traditional version soup, in which mushrooms retain their unique forest aroma. The calorie content in 100 g of such a dish is 32 calories. To make mushroom soup you need:

  • 2 liters of water;
  • fresh mushrooms - 100-150 g;
  • 1 parsley root;
  • potatoes - 5-6 pcs.;
  • medium-sized carrots - 2 pcs.;
  • onion - 1 pc.;
  • sunflower oil -30-50g;
  • lavrushka - 1-2 leaves;
  • butter - 2 tbsp. spoons;
  • salt, black pepper.
  1. Peel well-washed mushrooms, cut into medium pieces, lightly fry for butter. Transfer the fried product to a saucepan with boiling water, boil over low heat for about half an hour.
  2. Peel the potatoes, chop into small cubes, add to the mushrooms.
  3. Finely chop the carrot, onion and parsley root, fry until golden brown in sunflower oil and pour into the soup.
  4. Pepper everything, add lavrushka, salt. Cook for another 20-30 minutes.

From frozen porcini mushrooms with rice in a slow cooker

Freeze - great way, which allows you to keep the freshness of mushrooms in winter, with the largest amount useful substances. Soup with frozen foods in a slow cooker turns out tasty and fragrant. Rice gives density to it, tomatoes - a pleasant sourness, meat - even more fat. Calorie content in 100 g of the dish - 62 kcal. Required Ingredients:

  • chicken meat - 200-300 g;
  • canned tomatoes - 3 pcs.;
  • frozen mushrooms - 300 g;
  • 1 head of onion;
  • celery stalk - 1 pc.;
  • 1 medium carrot;
  • salt pepper;
  • rice cereal - 2 large spoons;
  • lavrushka - 1-2 leaves;
  • potatoes - 3-4 pcs.;
  • seasonings.

Cooking:

  1. Defrost mushrooms, boil a little. To make the taste more saturated, you need to fry them a little in vegetable oil.
  2. Wash vegetables well and remove skins. Cut potatoes into cubes; chop the onion, carrot, celery, grate the tomatoes using a fine grater.
  3. Put the prepared vegetables, mushrooms, washed rice, parsley, salt, pepper into the multicooker container (Redmond or Polaris). Fill everything with water.
  4. Set the “extinguishing” program for 1 hour.
  5. Ready soup mushroom served with sour cream.

On chicken broth with pearl barley

Many people think that tasty dish it is impossible to cook with pearl barley. But if you follow step by step recipe, mushroom soup with this cereal it turns out delicious. Calorie content in 100 g of the dish is 95 kcal. For cooking you need:

  • chicken broth - 1l;
  • water - 1 liter;
  • pearl barley - 1 cup;
  • carrot - 1 pc.;
  • 2 heads of onions (bulb);
  • paprika - 1 teaspoon;
  • champignons - 250-300 g;
  • chopped greens (cilantro and parsley) - a tablespoon;
  • a teaspoon of sugar;
  • 1 celery root;
  • 1-1.5 st. spoons of pasta (tomato);
  • lavrushka - 2 pcs.;
  • salt pepper.

Cooking sequence:

  1. Pre-fill barley with water for 4-5 hours, let it swell. Then rinse the cereal.
  2. Wash vegetables, remove skins.
  3. Chop the onion into cubes, carrots and celery into strips. Fry the whole mixture in a pan with vegetable oil until half cooked, then add the mushrooms chopped into plates, fry for another 7-10 minutes.
  4. Pour the barley into the pan, pour in the broth and water. Bringing the liquid to a boil, add the fried mushrooms, celery carrots, paprika, tomato paste, salt and pepper.
  5. Boil the mushroom soup until barley is ready for 60-70 minutes. At the end of cooking, add greens.

From champignons with vermicelli

The perfect spring dish is a light soup with mushrooms and vermicelli. It is good to feed a child with such a first dish. Calorie content in 100 g - 62 kcal. Required Ingredients:

  • noodles - 2 cups;
  • white wine (dry) - 0.5 cups;
  • meat (pork or beef) - 400-500 g;
  • onion head (bulb) - 1 pc.;
  • garlic - 2 cloves;
  • heavy cream - 0.5 cups;
  • 2 tbsp. tablespoons of butter;
  • champignons - 200-250 g;
  • potatoes - 2-3 pcs.;
  • meat broth - 5-6 glasses;
  • salt pepper.

Cooking sequence:

  1. Having melted the oil on a heated frying pan, fry the garlic and onion on it (pre-chopped).
  2. Add the mushroom slices to the onion that has become transparent and fry until the moisture disappears from the pan.
  3. Peeled potatoes cut into cubes.
  4. Rinse the meat, dry it with a napkin, cut into strips. Put it to the mushrooms, fry a little, then add the potatoes and pour everything with broth and wine.
  5. Boil the soup until the potatoes are cooked. Then add the noodles, boil for another 10 minutes.
  6. Season the finished soup with cream, salt and pepper.

With melted cheese and cream

In addition to cream, the original addition to mushroom soup is processed cheese. To give the dish a special taste, in each recipe you can use cheeses with different seasonings. Calorie content in 100 g - 44 kcal. The following ingredients are required:

  • onion - 2-3 pcs.;
  • 1 kg of champignons;
  • garlic - 4 cloves;
  • seasoning ( Italian herbs) - 1 tbsp. a spoon;
  • thyme - 3 sprigs;
  • vegetable broth-350-400 g;
  • processed cheese - 50 g;
  • cream - 1 glass.

Cooking sequence:

  • Rinse mushrooms, pat dry. Sprinkle them with oil, mix with minced garlic, seasonings and large onion rings.
  • Put the mushrooms in the oven for baking for 30-40 minutes, preheating it.
  • Then puree the baked champignons, filling with hot broth.
  • Combine mushroom puree with cream, melted cheese. Simmer for 3-5 minutes over low heat.

Bean soup with dried mushrooms

Compared to fresh, dried mushrooms have a richer flavor. In order not to interrupt their taste, seasonings are not used in the soup. Beans add flavor to this dish. Calorie content in 100 g - 58 kcal. Required Ingredients:

  • white beans - 1 cup;
  • thick cream - 100-150 g;
  • medium-sized carrots - 1 pc.;
  • small onion - 1 pc.;
  • dried mushrooms - 200-250 g;
  • 1 st. a spoonful of butter (butter);
  • some greens, salt.

Cooking sequence:

  1. Bay dried mushrooms with water, leave them to swell for several hours. Then boil the product in the same liquid.
  2. Pour beans with cold water 6-8 hours before cooking. Drain the liquid from it, pour the beans into a saucepan. Fill the beans with water (1.5 liters), put it on the stove, bring to a boil.
  3. After - remove the foam with a slotted spoon, salt, reduce the heat.
  4. After 15-20 minutes, pour onions and carrots (finely chopped) into the container. Cook further until the beans soften.
  5. After - add half of the pre-cooked mushrooms, cut into plates.
  6. Chop the rest of the mushrooms into small pieces and fry with oil.
  7. When the soup is ready, the mushroom plates should be pulled out (they will decorate our dish).
  8. Blend the soup with a blender until it becomes a homogeneous mass. Add fried mushrooms, cream, herbs. Mix well and bring the mixture to a boil.
  9. Pour the puree soup into bowls, garnish with mushroom slices.

A simple recipe for fresh boletus and boletus

In autumn great option the first course will be a soup of fresh boletus, boletus. The main thing is to properly prepare them. To do this, immerse the mushrooms in cool water for a couple of hours, then peel them, removing the damaged areas, and boil for 5-7 minutes. Calorie content in 100 g - 38 kcal. Prepare the following products:

  • bolete and boletus - 1 kg;
  • 50 g butter;
  • large head of onion - 1 pc.;
  • potatoes - 4-5 pcs.;
  • sprigs of parsley - 10-12 pcs.;
  • sour cream - 200 g.

Cooking method:

  1. In a saucepan put pieces of butter, onion (finely chopped), fry it lightly. Then add pre-soaked, boiled and chopped mushrooms. We fry everything together until the moisture evaporates.
  2. In a separate saucepan, boil the peeled potatoes, cut into medium cubes, for 5-7 minutes. Then add mushrooms with onions, cover with a lid, simmer for another 10 minutes.
  3. Season the finished soup with sour cream.

A traditional dish of Russian cuisine is solyanka - a spicy sour-salty soup. Try by unusual recipe, in meat broth. Calorie content in 100 g - 69 kcal. Required Ingredients:

  • chicken meat - 800 g;
  • boiled sausage - 150 g;
  • pickled cucumbers - 3-4 pcs.;
  • onion - 1 pc.;
  • 3-4 potatoes;
  • tomato paste - 1 tbsp. a spoon;
  • olives - 50 g;
  • vegetable oil - 20-30 g;
  • lemon - half;
  • herbs, salt.

Cooking sequence:

  1. Boil chicken meat in 2 liters of water. Take it out, cool, strain the broth.
  2. Prepare the frying: lightly fry the finely chopped onion in vegetable oil with tomato paste.
  3. Meat and sausage cut into strips, pour into the broth, boil for 10-15 minutes.
  4. Send diced potatoes to the same place, boil the dish for another 10-12 minutes.
  5. Chop the pickled cucumbers into strips, pour into the soup. 5-7 minutes before cooking, add chopped greens.
  6. Serve soup with olives and a slice of lemon.

Video

original recipe mushroom soup is known to every self-respecting chef. These are broths gentle purees or cream soups, dishes with the addition of original ingredients. There are many options for interesting mushroom soups that will come in handy for treating your household. You can easily cope with such a task if you watch the video selection of recipes below.

We cook even more delicious
As spices, when cooking mushroom soup, you can use garlic, celery, parsley root, suneli hops, tarragon. Can be replaced (partially or completely) sunflower oil creamy or olive, 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 a tasty and rich soup, butter, white, boletus, boletus are suitable, and for strict fasts and for diet soups use raincoats, russula, champignons and oyster mushrooms. Usually, Forest mushrooms do not mix with mushrooms 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 wild mushrooms, you need 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, dried mushrooms that were dried at an unforgiving temperature, as well as too old mushrooms, can be bitter. 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.

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 cook wild mushroom soup. However, you can use any other mushrooms. By the way, champignon mushroom soup will turn out to be no less tasty, the recipe of which we will also present to your attention.

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

Delicious and hearty mushroom soup can be made with fresh, dried and frozen mushrooms.

Be sure to carefully sort and clean the mushrooms before cooking. If you have large specimens on hand, then cut them into pieces. Small ones can be added to the whole dish. traditional recipe suggests that before preparing mushroom soup, frying is done for it. However, there are also dietary methods of cooking.

If you are preparing the first dish with dried ingredients, then they must first be soaked. It is enough to put them in water for three to four hours. And mushroom soup from frozen mushrooms is cooked without defrosting forest gifts. Then you can turn the dish into mashed potatoes, then it will be impossible to refuse it. A treat with cheese, both hard and melted, will be original and interesting.

Finally, we note that the taste and aroma of the soup largely depend on the selection of spices and spices. It is best to shade all the flavor nuances with black pepper, parsley root and dill. However, feel free to modify the recipe by adding your favorite herbs and spices. By the way, having modern kitchen appliances in the house, you can cook mushroom soup in a slow cooker, which is much faster and easier for the hostess.

Fresh champignons in hearty soup

If you want to make mushroom soup from fresh mushrooms, then the easiest way is to buy champignons for him in the store. Using our recipe, you will get an excellent dish with a unique flavor.

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 mushrooms into quarters, dip them in cold water and bring to a boil. After that, reduce the heat, not forgetting to remove the foam.

After boiling the mushrooms for about an hour, we make a frying of onions and carrots. Now you need to get the mushrooms out of the water, cut them even smaller if you wish and fry them together with onions and carrots. In the meantime, the potatoes can already be sent to the broth, having previously cleaned and cut it.

At the end of cooking, we send the frying with 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 to the table. It must insist. Then the treat will acquire a special taste and aroma. When serving, add sour cream and herbs to each serving as desired.

Delicate mushroom soup

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

If add processed cheese with ham soup-puree will become even more fragrant

Prepare for him the following products:

  • 300 g of white mushrooms;
  • 100 g of cheese;
  • 50 ml. cream;
  • 50 g butter;
  • 1 st. l. flour;
  • 1 clove of garlic;
  • salt and spices to taste;
  • greens.

First, wash and chop the mushrooms. You can not cut the fruits finely, because then we will still turn them into puree. Let's cook for medium fire in salted water. About 45 minutes of cooking is enough. After that, we take out the mushrooms and fry in butter. To them we add flour and garlic, passed through a press.

Send the rosy mushrooms to the pan 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 be slightly cooled. At the end, we turn the treat into a puree. The best way to do this is to use a blender.

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

Quickly and simply cook dinner in a slow cooker

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

Mushroom soup with vermicelli will appeal to the kids

And you will need these 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 vermicelli "Spider line".

Recall that dry mushrooms must first be soaked. Mushroom soup in a multicooker of porcini mushrooms will be the tastiest, but you can take any that are available. Then the cooking process begins with the processing of vegetables.

After cleaning and chopping the onions and carrots, we send them to the multicooker bowl, after adding a little vegetable oil. Soup dressing is prepared on the “frying” program. In the meantime, chop the mushrooms and add them to the onion with carrots. After that, 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. We send pre-soaked dried mushrooms to the slow cooker, they must be squeezed out. We turn on the device on the "extinguishing" mode for an hour and a half.

When the cooking is over, we will extend it for another 10 minutes, since the soup needs to be salted and spices added, we also pour vermicelli and greens into the bowl if desired. Mushroom soup in a slow cooker is almost ready, but it must be infused. After 5-10 minutes, we 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 mushroom soup. dried mushrooms, in which pearl barley is added.

After cooking, the soup needs to be infused

For him we need:

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

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

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

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

We send the onion to a frying pan with heated oil. When it becomes transparent, add carrots to it. After frying the vegetables for about five minutes, put 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, put the mushrooms with frying into the pan. The dish must be salted and peppered to taste. We bring the dried mushroom soup to readiness, allowing it to cook for another 20-25 minutes.

Do not forget that the soup must be infused! Then we put the treat on plates, decorate with sour cream and herbs. Both adults and children will enjoy dried porcini mushroom soup, and friends will surely ask for the recipe if they try such a dish.

The preparation of mushroom soup takes place with several operations, especially if you plan to prepare mushroom soup puree. The recipe for mushroom soup aims to ensure that such a 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 - mushroom soup on chicken broth or mushroom soup in meat broth, and in addition - mushroom soup with melted cheese or mushroom soup with cream. So it's a matter of taste and your choice of calorie content of the dish. In addition to mushrooms, various ingredients are added to such a soup, for example, mushroom soup with meat, mushroom soup with chicken, mushroom soup with noodles, mushroom soup with noodles, mushroom soup with barley are prepared. If we talk about the types of mushrooms, then it should be said that you can cook mushroom mushroom soup, mushroom soup from chanterelles, mushroom soup from porcini mushrooms, mushroom soup from oyster mushrooms, mushroom soup from boletus mushrooms, mushroom soup from mushrooms.

To know how to cook mushroom soup, first of all, you should choose which mushrooms it will be prepared from, because they prepare mushroom soup 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 cook mushroom soup from dried mushrooms. Mushroom soup made from dry mushrooms can please you all year round, just stock up dried mushrooms. Dry mushrooms should be pre-soaked for several hours in water, and only then boiled.

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

most delicious and fragrant soup obtained from fresh mushrooms. But not everyone succeeds in cooking it in such a way as to preserve this unique aroma of wild mushrooms. Here you need to know some of the subtleties of cooking, stock up on everything necessary ingredients and don't forget to grab a great mood.

How to cook mushroom soup from fresh mushrooms

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

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

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

How to make mushroom soup:

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

Mushroom soup is served hot, put a little fresh chopped greens in each plate.

Mushroom noodle soup

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

Take these products:

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

How to cook soup with mushrooms:

  • Pour into a saucepan meat broth or water, carrots need to be peeled and cut into circles. Add an onion to the water (peel, do not chop). These vegetables need to be boiled in broth until half cooked.
  • While the vegetables are cooking, prepare the mushrooms: rinse, peel, cut the large ones into pieces. Add mushrooms to the broth, put salt and pepper. Cook over medium heat for about 10 minutes, maybe a little more.
  • Cook in a separate saucepan homemade noodles and add to the mushrooms along with the butter.
  • Soup with mushrooms is ready. Add some fresh chopped parsley to each bowl.


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

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

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