Mushroom soup recipes. Mushroom soup Mushroom broth soup recipes

We wash the potatoes to remove sand and soil using regular tap water. Afterwards, we peel off the peel using a special knife, and also remove the eyes by picking them out with the tip. Once again, wash the already peeled root vegetables under running water. Cut clean potatoes into medium-sized cups.

Step 2: Prepare the carrots.

In the same way as potatoes, we peel carrots, and then rinse them thoroughly under warm running water to get rid of small adhering pieces of earth and dirt. Cut the washed, clean ingredient into small cubes, or chop using a coarse grater.

Step 3: Prepare the onion.

Onions, as always, need to be peeled. The easiest way is to first cut the vegetable into two equal parts, because removing the skin from half an onion is much easier than from a whole one. After this simple cleaning procedure, grind the component using a kitchen knife moistened with cool water.

Step 4: Prepare the cheese.

We grate hard cheese on a coarse or medium grater, depending on your preferences. To improve glide so that the ingredient does not stick to the blades, pre-wet the tool with cold water.

Step 5: Prepare the green onions.

Rinse the green onions thoroughly with water, and then shake lightly to remove excess moisture. Then we cut it into short tubes.

Step 6: Fry the vegetables.

Heat a small amount of vegetable oil in a frying pan and fry the onion in it. Cook the vegetable pieces until they become transparent. Then add carrot cubes to them and continue frying the ingredients for 10-12 minutes over low heat. Remember to stir the contents of the pan all the time to avoid burning.

Step 7: Prepare the soup.

Pour the mushroom broth into the pan, bring to a boil, and then, reducing the heat, pour the potatoes into it. Add salt and pepper to taste and cook for 10 minutes. Add fried onion and carrot pieces to the soup. Stir and boil everything until the vegetables are ready. Once all the ingredients in the soup are properly cooked and ready, remove it from the heat and cool slightly. Then beat the broth with vegetables in a blender, turning it into a homogeneous paste.

Return the pan with the soup, which has acquired a creamy consistency, to the heat. Stirring all the time, pour the milk into it; this must be done carefully, pouring the liquid in a thin stream. Bring the soup to a boil and remove from heat. That's all, the aromatic first course is ready, now you can safely serve it to the table.

Step 8: Serve the mushroom broth soup.

Mushroom broth soup should be served hot. First, it is poured into portions, then a little grated cheese and chopped green onions are poured into each plate. Thus, the finished soup acquires an even brighter aroma and piquant taste. It would not be amiss to offer this dish croutons from white bread or just toast, smeared, for example, with crushed garlic.
Bon appetit!

The alluring aroma of mushroom broth will leave few people indifferent. Mushroom soup is appetizing just by its name. This dish, made from porcini mushrooms with cream or dried mushrooms, will dilute the ordinary menu and will appeal to all family members. That is why every housewife should know the peculiarities of preparing mushroom soup and take into account how long to cook mushrooms, as well as how to cook them correctly so as not to lose the taste and aroma of the dish.

The main ingredient of the dish in question is considered to be different types of product: milk mushrooms, boletus, honey mushrooms, white or champignons. The cook gives preference to the one he likes best. Experienced mushroom pickers can prepare sorrel mushroom soup from fresh mushrooms collected with their own hands, or from store-bought champignons if they don’t have enough time for hiking in the forest. Adding various ingredients (for example, sorrel) allows you to change the taste of the dish and diversify the table. Let's look at some recipes for mushroom soup and give recommendations for its proper preparation.

Existing types of mushroom dish

Chefs working in restaurants note several options for preparing stew with the addition of mushrooms. Here are some of them:

Ordinary. This implies a classic set of products: oyster mushrooms, potatoes, vegetables. But the method of cooking mushroom soup without potatoes is also possible.
Puree dish. We are talking about a liquid stew, which has the consistency of thick cream and is cooked in broth. This includes the first creamy soup with chicken and mushrooms and recipes for making soup with sorrel added.
The dish has a creamy structure. This dish can be prepared either with broth or with various sauces. But it is worth considering the fact that when using broth as a base, it will have to be thickened with fried flour, egg yolks or cream. If we talk about the products used in the soup, they are as follows: vegetables and milk mushrooms. An ideal option would be mushroom soup with sour cream.

Whatever type of porcini mushroom soup is prepared, it always turns out tasty, aromatic and relatively quick in time. We recommend that all housewives take note of the recipe for making porcini mushroom soup.

Principles of cooking

A lot of literature has been written about how to prepare mushroom soup. Housewives are well aware that wild mushroom soup is delicious in any form, but the most delicious and aromatic is made from porcini mushrooms.

In order to cook a simple mushroom soup, it is worth considering the fact that different types of the product in question exhibit their qualities in different ways. Good fat can be achieved from saffron milk cap, and fresh porcini mushroom soup is more nutritious from milk mushrooms and boletus mushrooms. The creamy mushroom soup with fly mushrooms, oyster mushrooms and green russula has the most subdued taste.

Before preparing the soup, the mushrooms are thoroughly sorted, washed and peeled. Very large specimens should be cut into pieces, and small ones should be boiled whole. After the broth is ready, the champignons are caught using a slotted spoon, fried and only then added to the porcini mushroom soup. If a person is on a diet, then roasting can be excluded. In the case when you need to cook mushroom soup or mushroom cream from dried products, they are soaked in cold water for 4 hours and then boiled. Marinated mushroom soup cooks faster.

Soup with forest mushrooms is boiled in a container of the required size. In addition to the saucepan, you will need to have a frying pan on hand for frying vegetables.

Several popular recipes

Both in expensive restaurants and in home kitchens, cooks prepare various versions of mushroom soup from fresh mushrooms, which often contain sorrel. It is worth considering the most popular recipes:

Delicious mushroom soup with potatoes. To prepare, take 0.5 kilograms of fresh oyster mushrooms, 1.5 small onions, 1 carrot, parsley, 3 tablespoons of vegetable oil, 8 potatoes, 0.5 cups of sour cream and spices to taste.
Washed and peeled oyster mushrooms are cut into medium pieces and fried in oil.
The vegetables are cut and sautéed in another bowl. Then the mushrooms are placed in a saucepan, 2 liters of boiling water is added to it and boiled for half an hour.
Next, chopped potatoes and fried onions, carrots and parsley are added to the classic broth. The aromatic mushroom soup is seasoned with salt and pepper and boiled for about 20 minutes. The finished dish is seasoned with sour cream and sprinkled with herbs.
To make the mushroom soup even more satisfying, you can add noodles or any cereal to it. In addition, other vegetables are appropriate, giving the broth an exotic taste.
Cream soup with dried oyster mushrooms. To cook this dish, you need to prepare the following products: 100 grams of oyster mushrooms, about 100 grams of butter, a glass of sour cream, 2 tablespoons of sifted flour and spices to taste.
The mushrooms are washed thoroughly, soaked for several hours and boiled in the same water for 2 hours. Add water to 3 liters, salt it, add spices and continue cooking for 30 minutes. At this stage, it is appropriate to add butter to the mushroom soup with cream.
In a separate bowl, mix sour cream with a small amount of broth, add flour, stir and pour into a saucepan. This dish is served with noodles and decorated with herbs.
Forest mushroom and cheese soup. The ingredients for cooking are: 300 grams of champignons, 30 grams of sunflower oil, several potatoes, garlic, carrots, processed cheese and seasoning.
Classic porcini mushroom soup is prepared as follows: mushrooms are chopped and fried in oil.
The mouth is washed, cut, put in boiling water and boiled. Vegetables are peeled, sautéed and placed in a blender. The broth is poured into a saucepan, the potatoes are mashed, mixed with carrots, onions and herbs. Then the mixture is added to the potato broth, place on the stove, boil, add cheese, mix well and cook until the cheese has dissolved.
The final step is to add salt to the mushroom soup, add seasonings and leave for 10 minutes.
Soup with porcini mushrooms and noodles. Among the products on hand you need to have 0.5 kilograms of mushrooms, onions, carrots, 3 cups of flour, vegetable oil, water, herbs, sour cream and salt.
The first step is to make the dough for homemade noodles. To do this, place half of the specified amount of flour on a board and make a small depression in it. Oil and boiled water are poured into this hole. Salt everything and knead the dough until it reaches the consistency of sour cream. Then add the remaining flour and knead into a stiff dough. Next, roll out a thin layer and cut into narrow strips, which are placed in a warm place for a couple of hours to dry.
When the noodles are completely ready, you should start cooking the mushroom soup. The recipe is quite simple: champignons are sorted, cleaned and washed. Place them in a pan filled with 3 liters of water and cook for 1 hour, sometimes removing the foam from the surface. Then add noodles to the liquid and boil for another 13 minutes.
At the same time as these steps, you should fry the onion and move it from the frying pan into the broth. The porcini mushroom soup should simmer a little and then sit for half an hour. Along with the stew, you can eat sour cream, crackers and herbs.

Mushroom soup with cream. Necessary products: 400 grams of champignons, 1 carrot and onion, a bunch of parsley, salt, butter, potatoes, 150 milliliters of cream, several processed cheeses.
Step-by-step recipe: boil water poured into a container, peel potatoes, cut into small cubes and place in a pan. While the potatoes are boiling and boiling, grate the carrots and chop the onion. The mushrooms are washed, dried on a towel and cut into thin slices.
Pour oil into a frying pan, place the mushrooms and vegetables there and fry for several minutes, stirring regularly. Mushroom soup with cream along with frying is cooked for 15 minutes.
The cheese is cut into pieces, the greens are finely chopped. Pour cream into a saucepan, add cheese, salt and spices. When the mushroom soup begins to boil, remove it from the oven and let it brew for about 5 minutes.
Lenten mushroom soup with ears and beans. To cook this dish you will need the following set: white beans, 2.5 liters of water, 250 grams of mycelium, seasoning, vegetables, herbs, some white rice and vegetable oil.
Porcini mushroom soup is cooked like this: the cook selects and washes the beans, puts them in water and leaves them overnight. Then he brings it to a boil on a gas stove and cooks for a little longer than an hour. Boil the champignons in another container: bring to a boil over low heat and leave to simmer for 5 minutes.
Potatoes, carrots and onions are peeled, washed and cut.
Then take out the cooked mushroom and cut it into cubes. The rice is washed, potatoes, some carrots and onions are thrown into the broth along with the rice. Cover the pan and leave on the fire for 20 minutes.
The rest of the vegetable mass is stewed, champignons are thrown into it and fried. Read below about how long to cook mushroom soup.
The frying should be sent to wild mushroom soup, add salt and spices. Then add the beans and cook for 10 minutes. The dish is ready. It is decorated with greenery.

Recipes for mushroom soup from porcini mushrooms, cream of porcini mushroom soup, mushroom soup with cream - all this can often be found today in prestigious restaurants and in home kitchens. People love fresh porcini mushroom soup, so they try to diversify their diet with this valuable product.

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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 mushroom and champignon 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.
I first stew these mushrooms in butter and flour, add cream and milk, then grind them in a blender and pour them with broth. In this way you can prepare cream of mushroom soup from champignons, cream of mushroom 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 get not only a tasty mushroom cream soup, but also a beautiful one. 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. A similar recipe is used to prepare mushroom cream soup, creamy mushroom soup recipe, creamy mushroom soup recipe with cream, or some other thick mushroom soup. You can find the recipe with photos of all the operations of preparing mushroom soup on our website.

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Mushroom broth soup - general principles of preparation

There is, perhaps, no dish more desirable in the “cold winter season” than hot, aromatic soup. You can prepare a delicious first course quickly and without spending a lot of money. Mushroom broth is the perfect base for soup. Firstly, proteins are important elements of a complete diet, and mushrooms are a plant source of protein. Secondly, mushroom broth soup can be cooked without meat components with a minimum of ingredients - the soup will be tasty in any case and have an incredible aroma.

Mushroom broth soup - preparing food and dishes

What ingredients do we need to make a tasty and nutritious dish? You don't really need many components. Take potatoes, carrots, onions - and the soup is ready.

Of course, if you have meat or chicken, then these ingredients will only make the dish tastier. Of course, the most delicious combination will be given to you by chicken breast with mushrooms, although some housewives use pork ribs or beef tenderloin.

Processed cheese will help you create a French delicacy, and chopped mushrooms and broccoli will turn an ordinary hot dish into a puree soup.

You will only need one pan in which to cook the mushroom broth soup.

If you are limited in products, then prepare the simplest potato soup with mushroom broth. A little secret - a pinch of chopped herbs - basil, young parsley or spinach - will help enhance the aroma of mushrooms.

Required ingredients:

Mushroom broth 2.1 liters Potatoes 2 pieces Fresh parsley

Cooking method:

The mushroom broth must be put on fire. Peel the potato tubers, cut into small cubes and place in water for ten to fifteen minutes to remove harmful starch from the potatoes. Dip the potato cubes into the boiled mushroom broth and add salt. Mushroom broth soup with potatoes should be cooked for about ten minutes. A couple of minutes before the soup is ready, add finely chopped herbs to the pan. Recipe 2: Soup with mushroom broth “Vitamin”

Try making an incredibly healthy soup using celery (a tuber) and an apple. The taste will be very rich and unusual. By the way, you can also add chopped celery to the hot dish.

Required ingredients:

2.2 liters of mushroom broth Celery 1 tuber Green apple (Semirenko or Granny Smith) 1 piece Carrot 1 piece Brussels sprouts 150 grams Salt

Cooking method:

Place the pan with the broth on the fire and bring to a boil. While the broth is boiling, you need to prepare the other ingredients. Remove the peel from the celery, wash under running water and cut into small cubes. The carrots need to be peeled and also cut into small cubes. Peel the apple, peel the center and cut. Wash the cabbage and cut each piece into four pieces. Place cubes of celery, carrots and cabbage into the broth, add salt, and cook for ten minutes. Add the apple to the soup, cook for another five minutes with the lid closed and turn off the heat. Recipe 3: Mushroom broth soup with chicken

The soup with chicken is delicious, and if it also contains mushrooms, then expect a phantasmagoria of taste! Let's prepare a dish that will be quite unusual in consistency.

Required ingredients:

Mushroom broth 2.3 liters Mushrooms from the broth 200 grams Chicken fillet 1 breast Fresh parsley

Cooking method:

Put the broth on the fire. Wash the chicken fillet, remove the films from it and place it in the broth whole. After ten to twelve minutes, remove the fillet, let it cool, then tear it into fibers with your hands and return it to the broth. Add the mushrooms that were cooked in the broth there. Cook the soup in chicken broth for another eight to ten minutes, then add the chopped herbs, cover and turn off the heat. Recipe 4: Mushroom broth soup with melted cheese

Cheese, mushrooms and chicken make the dish very tasty and satisfying, no matter whether it is pizza, Julienne or soup. It is not known what the secret of such compatibility of components is, but the fact that they are gastronomically combined one hundred percent is a fact. Prepare soup in mushroom broth with pieces of chicken fillet and melted cheese.

Required ingredients:

Mushroom broth 2.2 liters Mushrooms from the broth 150-200 grams Chicken fillet 1 breast Processed cream cheese 2 pieces (200 grams)

Cooking method:

The mushroom broth needs to be heated. The chicken fillet needs to be washed, the films removed from it and cut into cubes. Place the fillet and mushrooms into the boiling broth, add salt, and cover with a lid. Cook over medium heat for ten minutes. Add cheeses to the saucepan with soup. Stir them until completely dissolved, then cover the pan with a lid. Cook the soup in mushroom broth for another five minutes and turn off the stove. Recipe 5: Soup with mushroom broth-puree

A delicious dish that resembles a successful mixture of the first and second courses. You'll need broccoli and potatoes, although you can also use any vegetables you want.

Required ingredients:

Broth for mushroom soup 1.5 liters Broccoli 250 grams Potatoes Salt

Cooking method:

Let the broth heat up. Wash the broccoli and peel the potatoes. As soon as the broth boils, add the vegetables and salt. After about ten minutes, remove the cabbage and potatoes and cool. Grind the vegetables with a blender, gradually adding broth. The mass should turn out like a rare puree. Place the puree soup on the fire, bring to a boil, then remove from the stove. Mushroom broth soup - secrets and useful tips from the best chefs You can add processed cheese or cream to the puree soup - just add it to a chilled dish so that it does not curdle. The soup will turn out quite tasty if you fry it. To do this, simply fry finely chopped onions and grated carrots in a frying pan until light golden brown and add to the boiling broth. To make the soup brightly rich in color, add some chopped spinach. These greens are not only healthy, but will also make the first dish an unusual, appetizing color. Basil (dry or fresh) is responsible for the aroma, as well as a bay leaf, which should be placed in the still cold broth. Do you have any mushroom broth left? Great, you'll need it for future meals - just freeze it. The easiest way is to pour the broth into ice cube trays, and then throw a couple of flavorful ice cubes into the soup being prepared. What vegetables make mushroom broth soup delicious? Take onions (onions, leeks), cabbage (cauliflower, broccoli, Brussels sprouts), blue cabbage, potatoes, carrots. You should not add regular cabbage, peppers, or tomatoes to the soup - these vegetables have a strong taste and aroma that may be in dissonance with mushrooms. Try this form of serving soup with mushroom broth. Pour more grounds into a clay pot, put crouton on top, sprinkle with grated cheese and put in the oven for four to five minutes at a temperature of one hundred and sixty degrees.

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Mushroom broth soup - general principles of production

There is, perhaps, no dish more desirable during the “cool winter season” than a hot, fragrant soup. You can prepare a delicious first course quite quickly and without spending a lot of money. Mushroom broth is the perfect base for soup. Firstly, proteins are essential elements of real nutrition, and mushrooms are a plant source of protein. Secondly, mushroom broth soup can be cooked without meat components with a minimum of ingredients - the soup in any case will be tasty and have an indescribable smell.

Mushroom broth soup - preparation of goods and utensils

What ingredients do we need to make a tasty and nutritious dish? In fact, you won't need many components. Take potatoes, carrots, onions - and the soup is ready.

Naturally, if you have meat or chicken, then these ingredients will only make the dish tastier. Of course, the most delicious combination will be chicken breast with mushrooms, although some housewives use pork ribs or sliced beef.

Processed cheese will help you make a French delicacy, and chopped mushrooms and broccoli will turn an ordinary roast dish into a puree soup.

You will only need one pan, in which you will cook the mushroom broth soup.

Mushroom broth soup recipes:

Recipe 1: Potato mushroom broth soup

If you are limited in products, then prepare the most ordinary potato soup with mushroom broth. A little secret - a pinch of chopped herbs - basil, young parsley or spinach - will help enhance the smell of mushrooms.

Required ingredients:

Mushroom broth 2.1 liters
Potatoes 2 pieces
Fresh parsley

Manufacturing method:

The mushroom broth must be put on fire.
Peel the potato tubers, cut into small cubes and place in water for 10-15 minutes so that harmful starch comes out of the potatoes.
Dip the potato cubes into the boiled mushroom broth and add salt.
Mushroom broth soup with potatoes should be cooked for about 10 minutes. A few minutes before the soup is ready, add finely chopped herbs to the pan.

Recipe 2: Soup with mushroom broth “Vitamin”

Try making an incredibly satisfying soup using celery (a tuber) and an apple. The taste will be very rich and unusual. By the way, you can also add chopped celery to the hot dish.

Required ingredients:

2.2 liters of mushroom broth
Celery 1 tuber
Greenish apple (Semirenko or Granny Smith) 1 piece
1 carrot
Brussels sprouts 150 gr

Manufacturing method:

Place the pan with the broth on the fire and bring to a boil.
While the broth is boiling, you need to prepare the remaining ingredients.
Remove the skin from the celery, rinse under running water and cut into small cubes.
The carrots must be peeled and also cut into small cubes.
Peel the apple, peel the center and cut.
Wash the cabbage and cut each piece into four pieces.
Place cubes of celery, carrots and cabbage into the broth, add salt, and cook for 10 minutes.
Add the apple to the soup, cook for another 5 minutes with the lid closed and turn off the heat.

Recipe 3: Mushroom broth soup with chicken

The soup with chicken is delicious, and if it also contains mushrooms, then expect a phantasmagoria of taste! Let's prepare a dish that will be quite unusual in its mixture.

Required ingredients:

Mushroom broth 2.3 liters
Mushrooms from broth 200 gr
Chicken fillet 1 breast
Fresh parsley

Manufacturing method:

Put the broth on fire.
Wash the chicken fillet, remove the films from it and place it in the broth whole.
After ten to twelve minutes, remove the fillet, let it cool, then tear it into fibers with your hands and return it to the broth. Add the mushrooms that were cooked in the broth there.
Cook the soup in chicken broth for another eight to ten minutes, then add the chopped herbs, cover with a lid and turn off the heat.

Recipe 4: Mushroom broth soup with melted cheese

Cheese, mushrooms and chicken make the dish very tasty and satisfying, no matter whether we are talking about pizza, Julienne or soup. It is not clear what is the secret of such comparability of components, but the fact that they are 100 percent gastronomically mixed is a fact. Prepare soup in mushroom broth with pieces of chicken fillet and melted cheese.

Required ingredients:

Mushroom broth 2.2 liters
Mushrooms from broth 150-200 g
Chicken fillet 1 breast
Processed cream cheese 2 pieces (200 g)

Manufacturing method:

The mushroom broth must be left to warm up.
The chicken fillet must be washed, the films removed from it and cut into cubes.
Place the fillet and mushrooms into the boiling broth, add salt, and cover with a lid. Cook over medium heat for 10 minutes.
Add cheeses to the saucepan with soup. Stir them until completely dissolved, then cover the pan with a lid. Cook the soup in mushroom broth for another 5 minutes and turn off the stove.

Recipe 5: Soup with mushroom broth-puree

A savory dish that resembles a successful mixture of the first and second courses. You'll want to use broccoli and potatoes, although you can also use any vegetables you like.

Required ingredients:

Broth for mushroom soup 1.5 liters
Broccoli 250 gr
Potato

Manufacturing method:

Let the broth warm up.
Wash the broccoli and peel the potatoes. The broth will boil a little, add the vegetables and salt. After 10 minutes, remove the cabbage and potatoes and cool.
Grind the vegetables with a blender, adding broth evenly. The mass should turn out like the rarest puree.
Place the puree soup on the heat, bring to a boil, then remove from the heat.

You can add processed cheese or cream to the puree soup - just add it to a chilled dish so that it does not curdle.
The soup will turn out quite tasty if you fry it. To do this, simply fry finely chopped onions and grated carrots in a frying pan until light golden brown and add to the boiling broth.
To make the soup a bright, rich color, add a little chopped spinach. These greens are not only healthy, but also make the first dish an unusually appetizing color. Basil (dry or fresh) is responsible for the smell, as well as a bay leaf, which should be placed in the still cool broth.
Do you have any mushroom broth left? Great, you'll need it for future meals - just freeze it. The easiest way is to pour the broth into ice molds, and then throw a couple of fragrant ice cubes into the soup being prepared.
What vegetables will make mushroom broth soup savory? Take onions (onions, leeks), cabbage (cauliflower, broccoli, Brussels sprouts), blue cabbage, potatoes, carrots. You should not add cabbage, peppers, or tomatoes to the soup - these vegetables have a colorful taste and smell that can be in dissonance with mushrooms.
Try this form of serving soup with mushroom broth. Pour more grounds into a clay pot, put crouton on top, sprinkle with grated cheese and put in the oven for four to five minutes at a temperature of 100 sixty degrees.

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Mushroom solyanka soup made from fresh porcini mushrooms in chicken broth

Few people will refuse hodgepodge, of course, if there are no problems with digestion. But it can be prepared not only with fish, meat and smoked meats, but also with fresh wild mushrooms. If it is not possible to use such mushrooms, then you can buy oyster mushrooms or regular champignons. They must undergo long-term heat treatment to eliminate the risk of poisoning.

Ingredients:

300 grams of forest mushrooms (for example, porcini mushroom)
1.5 l broth
100 grams of red beans.
450 grams of canned beans in jars.
1 piece of carrot.
2 medium size potatoes.
1 piece of onion.
50 grams of butter.
Table salt, spices, herbs and olives according to preference.

How to cook

To soften the beans, they need to be soaked for about 12 hours. It is better to do this in the evening so that you can start cooking in the morning. Drain the water, rinse the beans, then cook until fully cooked. Salting water is not recommended. If you are short on time, you can buy canned beans in jars; they do not need to be soaked.
Chop the onion at your discretion and grate the carrots on a medium grater.
Soak the mushrooms in water for a couple of hours, then peel them and rinse under running water. To prepare hodgepodge, it is recommended to use different types of mushrooms.
Heat a small amount of oil in a frying pan, add chopped onions, fry a little until golden brown and add chopped mushrooms to the frying pan. It is very important to cook on low heat to avoid burning the food. After this, add carrots and simmer until done. If desired, the ingredients can be poured with 100 ml of chicken broth.
Pour the remaining broth into a separate pan. After boiling, pour in the potatoes, which must be cut into small pieces, as well as the beans. The cooking process should take no more than 7 minutes.
After this time, you need to add the frying with mushrooms and cook for about 15 more minutes.
Before serving hodgepodge, it is recommended to add a small amount of lemon juice or a slice of citrus, as well as olives and fresh herbs. If you prefer to eat soup with sour cream, you can add one spoon to the plate.

Believe me, the taste of mushroom solyanka is in no way inferior to the meat or fish version. Therefore, I recommend trying the recipe.

Soup with fresh mushrooms and zucchini

Mushroom soup contains many beneficial substances and microelements. But if you add vegetables, it will become even healthier.

Ingredients:

300 grams of freshly picked mushrooms (for example boletus).
300 g zucchini.
1 medium sized carrot.
2 pieces of new potatoes.
1 piece of fresh tomato.
20 grams of celery root.
60 g leek.
Fresh greens.
A small amount of sour cream.

Cooking process

Wash fresh vegetables well, peel and cut into small pieces. If desired, you can grind them on a medium grater.
Heat olive oil in a frying pan and add celery and carrots. When the vegetables become soft, add chopped green onions. Turn off the stove and set the food aside.
Thoroughly clean the mushrooms and rinse in cold water. Grind into small plates. Mushrooms must be fresh. As a last resort, champignons, which are sold 24 hours a day in grocery stores, are suitable.
Pour 2 liters of filtered water into a wide saucepan and place it on the stove. This volume will be enough for a family of four.
Cut the zucchini into cubes, about 5 mm each. Cut the potatoes into the same pieces.
Wait until the water boils and add the mushrooms. The resulting foam must be removed.
When the broth boils, the mushrooms should be cooked for no longer than 15 minutes. After this time, add potatoes, as well as frying. Cook for another quarter of an hour. At the very end, add salt to taste.
Meanwhile, the tomato needs to be blanched, rinsed with water and the skin removed. Cut into medium pieces.
At the very end add tomatoes and zucchini. After boiling, cook for about 10 minutes. If there is not enough salt, you can add a little more.
Remove the dish from the stove and leave to steep for at least 5 minutes.
Before serving, it is recommended to add a spoonful of sour cream to the soup.

If champignons are used to prepare a liquid dish, then before cooking they are fried with other ingredients over medium heat. You can slightly modify the recipe and make cream soup. To do this, at the end of cooking, add 250 ml of heavy cream to the pan.

Mushroom soup with melted cheese

Recently, many housewives have been adding processed cheese to liquid dishes. It gives the soup an original taste and satisfies for a long time. And if you add this dairy product to mushroom soup, you will get an original dish that is served only in restaurants.

Ingredients:

200 grams of fresh or store-bought champignons.
250 grams of ground beef.
300 grams of high-quality processed cheese.
1 head of onion.
4 medium sized potatoes.
1 piece of carrot.
100 g celery stalks.
Herbs and spices as desired.
2 tbsp vegetable oil.

Cooking process:

First you need to thoroughly clean the mushrooms, rinse them under cold water and cut them as desired, but the pieces should be small in size.
Wash the vegetables and peel them. Chop the onion, and cut the celery and potatoes into equal cubes. It is preferable to grate the carrots.
To prepare the soup you will need ground beef, but if for some reason you don’t like it, you can use any other one.
Grease the multicooker bowl with vegetable oil, set the “Fry” mode and cook for about 5 minutes, stirring occasionally, so that the minced meat is fried on all sides. The most important thing is not to leave any lumps.
After this, add the prepared champignons to the bowl and cook for about 5 minutes. Don't forget to stir all the ingredients so they don't burn.
After this time, you need to add carrots, celery and chopped onions. Cook for 7 minutes.
At the next stage, add potatoes to the products, fill all 1.5 liters with hot water. Add pepper and salt to your taste.
Switch to “Soup” mode and cook for 20 minutes.
When the vegetables are ready, you need to add cheese to the soup. Any melted product that you like best is suitable for cooking.
Wait until the cheese is completely melted. To do this, the multicooker can be switched to the “Heating” mode. If there is no such option, then simply cover with a lid.
The delicious soup is ready. Before serving, it is recommended to add fresh herbs.

If you don’t have a slow cooker or for some reason you don’t like to cook in it, then the dish can be cooked on the stove in a saucepan. The recipe will be no different.

Mushroom soup (cabbage soup) from sauerkraut with dried porcini mushrooms video recipe

Shchi is one of the favorite dishes of Russians. But few people know that they can be cooked with mushrooms. For cooking you will need the following products:

1 kg of sauerkraut.
Dried forest mushrooms.
2 pieces of onions.
Spices and table salt according to preference.

You can learn the cooking process from the video clip.

The cabbage soup turns out aromatic with an original taste.

Soup with fresh mushrooms and potatoes in pots

Since ancient times, mushroom soup with potatoes has been prepared in pots. Use the recipe provided and you will get a dish with a delicate and mild taste. This soup is ideal for a family dinner.

Ingredients:

300 grams of mushrooms.
7 medium size potatoes.
1 head of onion.
1 piece of carrot.
1.5 liters of meat broth.
2 tbsp vegetable oil.
Fresh greens.
150 ml sour cream.
Table salt and spices as desired and preferred.

Cooking process:

For the soup, it is recommended to use freshly picked mushrooms or champignons. But if this is not possible, then frozen foods will do. The dish will have a rich taste if you use different types of wild mushrooms. They need to be thoroughly cleaned and checked for worms. Chop the stems into small pieces and leave the small caps whole.
The pots must be rinsed with cold water and greased with a small amount of butter. Place pieces of mushrooms in them and pour chicken or beef broth (0.5 l).
The oven must be preheated to 180 degrees. Then place the pots with mushroom caps in it and cover with a lid. Cooking time is 40 minutes.
While the mushrooms are cooking, grate the carrots and chop the parsley.
Heat the oil in a frying pan and fry the greens, onions and mushroom legs. When the ingredients acquire a golden color, add grated carrots. Simmer until the food becomes soft. To prevent the vegetables from burning, add a small amount of broth.
Wash the potatoes, peel them and cut into medium-sized cubes.
After 40 minutes, add prepared vegetables, spices and table salt to the pots.
Leave to simmer for 30 minutes.
When the mushroom soup is ready, it is recommended to add sour cream and fresh herbs to it.

The soup turns out very tasty and satisfying. If you don’t have pots yet, you should definitely buy them, as dishes turn out much tastier in them.

Soup with salted mushrooms and potatoes

This is a very rare recipe. This dish cannot be found in all restaurants. Although our ancestors were familiar with this option for preparing mushroom soup.

Ingredients:

200 grams of salted mushrooms. It is recommended to give preference to milk mushrooms.
3 pieces of new potatoes.
1 piece of onion.
1.5 liters of milk.
2 tbsp butter.
Spices and table salt to taste.

Cooking process

Rinse the salted mushrooms well (you can use any you like). Cut into small strips. Then put a pan of milk (0.5 l) on the stove and boil the mushrooms in it.
Heat oil in a frying pan and fry chopped onions in it. You can use any oil that you prefer. This doesn't change the taste much.
Add water to another pan, salt it, add potato cubes. Place the container on the stove and cook over medium heat. If desired, you can add pepper and bay leaf. When the vegetable is ready, the broth must be drained.
Bring 1 liter of milk to a boil and pour it into a bowl with boiled mushrooms.
In the next step, add the cooked onions and potatoes.
When the soup boils, remove it from the stove.

Thanks to milk, the dish turns out thick and rich. Before serving, it is recommended to add fresh herbs.

Mushroom soup with Chinese noodles and cucumber

The Chinese love spicy food, so this mushroom soup recipe has a spicy taste. If you like such dishes, then be sure to use this cooking option. In addition, you will diversify your diet with an unusual soup.

Ingredients:

150 grams of store-bought champignons.
25 grams of Chinese noodles.
1 piece medium sized cucumber.
1 clove of garlic.
2 feathers of fresh green onions.
1 tbsp soy sauce.
2 tbsp vegetable oil.
Table salt according to preference.

Cooking process

The mushrooms need to be thoroughly cleaned, the film removed if there is any, rinsed under running water and cut into strips. If you have fresh mushrooms, it is better to use them.
Wash the cucumber, remove the peel if it is thick or bitter. The seeds need to be extracted. Then cut the vegetable lengthwise into two parts and chop into small pieces.
Finely chop the garlic and leek.
Place the pan on the stove, pour 0.5 liters of filtered water into it and bring to a boil.
Meanwhile, heat any oil in a frying pan and fry the garlic and onion for one minute. To prevent them from burning, you need to stir them regularly.
Then add cucumber and mushrooms to the pan. Fry for 5 minutes. Don't forget to stir the food, otherwise it will burn.
By this time, the water should boil, so you need to add the fried ingredients to the pan. Turn the heat to high until the soup comes to a boil.
If the noodles are too long, then they need to be broken into three parts and added to the boiling broth.
Pour the required amount of soy sauce and mix everything. If necessary, add salt.
Cooking time is approximately 5 minutes. It all depends on the type of pasta.

After this, remove the pan from the stove and leave the soup to simmer for at least 10 minutes. Pour the dish into plates and sprinkle with chopped herbs.

Chanterelle mushroom soup with turnips

Mushroom soup is a healthy and satisfying dish. But if you add turnips to it, it will be rich not only in calories, but also in useful elements. This recipe has been undeservedly forgotten, but you have the opportunity to use the ancient method of preparing mushroom soup.

Ingredients:

300 grams of mushrooms. It is recommended to use chanterelles.
2 medium sized turnips.
3 pieces of new potatoes.
1 piece of carrot.
1 head of onion.
Dill, green onions, bay leaf.
Table salt and pepper as desired.

Step-by-step cooking process:

Chanterelles need to be filled with water for half an hour. After this, rinse thoroughly, as debris and sand may remain in the folds.
Wash the turnips with cold water, peel them and chop them into medium-sized cubes. Cut the onions and carrots into pieces of the same size.
Heat vegetable oil in a frying pan. The onion is fried first until golden brown, then chopped turnips and carrots are added. Turn on medium heat and cook for no longer than 5 minutes. To prevent the vegetables from burning, they must be constantly stirred.
Place a wide enamel pan on the stove, pour water (2 liters) into it and bring to a boil. After this, add the chanterelles and cook over medium heat for 10 minutes. If foam forms, it must be removed.
Meanwhile, wash the potatoes, peel them, cut into small pieces and add to the broth with mushrooms. Leave for 7 minutes.
At the next stage, add cooked vegetables, salt, pepper, bay leaf.
Leave to cook for another 10 minutes.
Before serving, add a spoonful of sour cream and chopped herbs.

If necessary, you can add other spices. It's a matter of taste.

Mushroom soup is very beneficial for the human body, so it must be included in the diet. Use the recipes given, and your loved ones will thank you. If necessary, the ingredients can be changed. There is no need to be afraid to experiment, the main thing is that the mushrooms are edible.

In the winter or autumn cold, there is nothing more you want than to taste hot soup for lunch. A tasty and aromatic soup gives strength and energy.

In the fall, when it is mushroom season, mushroom soup is most suitable. Since this soup is very aromatic, gourmets always ask for more.

You can make mushroom broth from fresh or dried mushrooms. The prepared forest mushroom broth will be more aromatic.

If you are not a fan of picking mushrooms, then champignons are quite suitable. You can buy champignons in any store or market.

Broth soup without mushrooms is also good because it can be prepared without meat ingredients.

Our mushroom soup recipe is very simple and does not take much time in the kitchen. It is tough for any housewife, even a beginner. The soup will turn out very tasty, and the mushroom aroma will fill your entire kitchen.

Cook for 1 hour, yields 2 servings

Ingredients for mushroom soup

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1.5l broth
- one carrot
- four potatoes
- one onion (onion)
- 70g cheese (hard)
- a glass of milk
- vegetable oil (for frying)
- green onions
- various peppers (ground)
- salt (to taste)

Cooking with broth without mushrooms step by step

Culinary trick If you don't have pre-prepared mushroom broth, prepare it now. To do this, you need to peel, wash and cut the champignons or porcini mushrooms into pieces. Then place them in a saucepan and add water (the ratio is 200g of mushrooms per 1 liter of water). Cook for 30 minutes. Then you can strain the broth.
Dried mushrooms should first be allowed to stand for 3-3.5 hours in cold water (ratio 70-200g per 1 liter of water), then cooked for 30 minutes until tender.

Step 1. Cut the potatoes into small cubes.

Step 2. Three (large) peeled carrots on a grater.

Step 3. Chop the onion (onion).

Step 4. Grate the cheese on a medium grater.

Culinary trick To prevent your cheese from sticking to the grater, you need to moisten it in water (cold).

Step 5. Cut green onions into small tubes.

Step 6 Place a frying pan on the fire and heat the oil on it. Fry the onion until transparent. Then add the carrots and fry the vegetables for about 10 minutes over low heat.

Step 7 Pour the mushroom broth into a deep saucepan and bring to a boil. Add the potatoes, salt and pepper and cook for ten minutes. Then add the fried vegetables. Mix well and cook until tender. Now remove the pan from the stove and wait until the soup cools down a little. Next, beat the contents of the broth using a blender until smooth.

Then put the soup back on the fire and, stirring, add milk in a stream. When it boils, turn off the heat.

So, the soup is ready. Pour it into plates and serve hot. Place chopped green onions on a plate. Sprinkle with grated cheese. Thanks to the greens and hard cheese, the soup has a very piquant taste.

Bon appetit!

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 cream of mushroom soup from champignons, cream of mushroom 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 get not only a tasty mushroom cream soup, but also a beautiful one. 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. A similar recipe is used to prepare mushroom cream soup, creamy mushroom soup recipe, creamy mushroom soup recipe with cream, or some other thick mushroom soup. You can find the recipe with photos of all the operations of preparing mushroom soup on our website.

Ideally, with a rich imagination, a lot of free time and a full refrigerator of food, you don’t have to worry about a varied, healthy and nutritious menu for your family for the week. In reality, everything is a little different. The main problem is lack of time. The hectic pace of life, working late, fatigue, and sometimes lack of funds for delicacies gradually kill culinary imagination. Potato dishes can get boring even for staunch lovers of this product, pasta has a negative impact on the figure, and porridge is also boring. It's time for a new, light, at the same time healthy and tasty dish. Vegetable soup with mushrooms, fresh herbs, and bright notes of tomatoes can certainly lift a low mood and diversify a dull diet.

Mushroom soup itself is a rather tasty and healthy dish, because the gifts of the forest are a real storehouse of vitamins, microelements, and minerals. Mushroom broths are prescribed to those who are on a diet. For people with loss of strength, doctors recommend mushrooms in tandem with boiled chicken. Vegetarians even prefer the mushroom version of kebab. And vegetables, forest products, herbs are an excellent combination for a healthy first course.

There is no time, no energy, and the household members are already looking at the woman with hungry eyes. Nightmare! Firstly, it is necessary to calm down, no one has yet died of hunger in 40 minutes, and secondly, the “starving Volga region” must either be removed from the kitchen or forced to help. Finally, the last thing is to start preparing a light but tasty dinner with a smile. So, vegetable soup with mushrooms is made like this:

take a package of mushrooms. Champignons are available all year round in any store; price and quality allow you to buy them quite often. The mushrooms are washed and placed in a hot dry frying pan to evaporate unnecessary bitterness. As soon as they brown, add a little vegetable oil and fry until brown;
cut the onion into cubes, grate the carrots on a coarse grater, chop the sweet red and yellow peppers;
vegetables can be sent to mushrooms. If you have time, thoroughly fry this mixture in vegetable oil in a separate frying pan and place in a separate bowl;
Cut the potatoes into thin slices and cook with the roots. If there are none, then bay leaf, dried dill, pepper can easily replace celery or parsley root;
Cut the zucchini into thin strips. Lightly salt and strain off the remaining liquid. Pour boiling water over the tomatoes, remove the skin and chop;
add mushrooms, vegetables, and zucchini to the boiling broth. Cook for 12 – 14 minutes. Finally, pour in the tomato mixture, season with garlic and fresh parsley.

The second option for quick soup. For it you will need: a little mixture of frozen cauliflower and broccoli, any mushrooms, vegetables, tomatoes, herbs. Let's take oyster mushrooms, they are also available all year round. Wash, cut off the stems, and cook the caps together with thinly sliced potatoes. The cooking process will take 20 minutes. During this time, prepare two roasts. Onions, carrots, and sweet peppers will be sautéed in one frying pan. On the second, the cabbage inflorescences will begin to brown. Scald the tomatoes with boiling water, remove the skin, chop, add to the cabbage, you should get a kind of “puree”. Add salt. As soon as the potatoes are cooked, put the fried vegetables in the pan and simmer for a while. Serve with a spoon of mayonnaise.

Difficulty level increases

Borscht with prunes and mushrooms will surprise and will certainly appeal to picky gourmets. However, to prepare such a dish, you will have to tinker a little in the kitchen. Cooking step by step:

Prepare meat broth. Pour the poultry leg with purified water, add a whole carrot, a small onion, bay leaves, and a clove of garlic. Once the meat is cooked, strain the broth.
Grate the beets and carrots on a coarse grater, send them to cook in the prepared broth for 15 - 16 minutes, add potatoes and cabbage there. Cook until the potatoes are ready.
Cut the champignons into slices, chop the prunes, chop the onion into cubes. Fry everything in hot vegetable oil.
Prepare tomato dressing. Pour boiling water over fresh tomatoes, remove the skins, and grind until puree. In a bowl, mix a few dessert spoons of tomato paste with chopped garlic, herbs, sugar, and salt. Dilute the mixture with a glass of boiled water, add fresh tomatoes.
Add mushroom dressing to the broth, pour in tomato mousse, and leave to simmer over low heat for 10 - 11 minutes.
Serve with sour cream, mayonnaise, vinegar.

It sounds unusual, but the taste of such a soup will make you ask for more than one addition. However, first you need to cook it. Prepare chicken broth: the chicken breast is separated from the harmful skin, cut into pieces, and sent to the pan along with celery, bay leaf, and garlic cloves. The champignons are cut into quarters, fried to remove excess liquid, salted, and cooled. Cut several pickled cucumbers into thin rings; green olives without fillers are also cut into slices. Fry onions, carrots, peppers until tender, add cucumbers, olives, garlic. Sweeten a little, add a spoonful of tomato paste at the end. Send the potatoes to cook in chicken broth until tender, and add the frying mixture there. Serve with a slice of white fragrant bread, a spoonful of delicious sour cream, and eat with gusto.

Food for little fidgets

Every parent knows how difficult it is sometimes to feed babies. Either they don’t like borscht, or they simply adore it; after an hour they may get hungry, and while the food is heating up, they lose their appetite. In a word, sometimes it is difficult to cram healthy food into them. This means that it is necessary to cook in such a way that the little robbers ask for more, and do not turn up their noses at the plates. Let's try to do this:

Mushrooms are allowed and recommended for children from 3 years of age.
We take proven champignons. You need to select the smallest mushrooms, peel them, fry them in a hot frying pan, and then fry them whole in butter and salt.
Boil the chicken breast, remove the foam, reduce the heat, and bring the broth until transparent.
Cut the potatoes and send them to the chicken. Continue cooking.
Cut the sweet pepper into thin rings, fry in salted oil, and place on a napkin.
Fry onions, carrots, tomatoes and chop in a blender.
Divide the broccoli florets into small pieces, roll in flour, fry, and place on a napkin to remove excess fat.
Grind the potatoes and breast pieces in a blender, add the vegetable mousse to them, and boil for 5 - 6 minutes.
Carefully add mushrooms, peppers, and broccoli to the pan and cook for 2–3 minutes.