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

How to cook mushroom soup

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

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

How long to cook mushroom soup

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

Fresh mushroom soup recipe

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

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

Porcini mushroom soup

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

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

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

Mushroom champignon soup

The simplest recipe that any housewife can easily make is mushroom soup. You can buy them in any store or market, and in the end the prepared dish will have a pleasant aroma and excellent taste. This is a hearty meal that can easily become a complete meal. The chowder is best served with garlic croutons, sour cream and fresh dill.

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

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

Mushroom soup

Soup made from fresh honey mushrooms has an unusual taste, which is important to buy true and not false ones - even experienced mushroom pickers often confuse this variety with poisonous ones. Honey fungus has a subtle aroma, refined taste with a slight pungency, which is well emphasized by dried dill, bay leaf and ground black pepper. To give the dish a noble creamy taste, it must be served with fresh, rich sour cream.

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

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

Soup with mushrooms and potatoes

Mushroom soup with rice and potatoes turns out to be very satisfying due to the combination of high-starch vegetables and cereals. Any type is suitable for the dish - white mushrooms, champignons, butter mushrooms, oyster mushrooms. To make the dish more flavorful, it is seasoned with fresh garlic and cooked in chicken or meat broth with the addition of concentrated spices (a bouillon cube will do).

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

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

Mushroom soup with barley

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

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

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

Mushroom soup with butter

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

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

Mushroom soup with cream

The soup with mushrooms and cream has a delicate taste and creamy texture. The latter give the broth a pronounced aroma, beautiful appearance and greater nutritional value and satiety. To prepare it, it is best to take champignons or white or heavy cream, and to thicken it, add a little flour or mashed potatoes.

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

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

Mushroom soup with cheese

Cheese soup with porcini mushrooms is even more nutritious and rich in taste. This dish can be served on a festive table to surprise guests with its classic, noble appearance, especially if the holiday takes place in winter. If you serve it with garlic croutons, it can claim to be the main dish at a banquet.

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

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

Mushroom soup with chicken

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

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

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

Mushroom noodle soup

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

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

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

Delicious mushroom soup - cooking secrets

To make cooking mushroom soup easy for any cook, you need to follow these tips:

mushroom soup made from fresh mushrooms goes well with garlic, celery, parsley root, khmeli-suneli, tarragon;
Olive oil, dry white wine, hard or processed cheese add piquancy to the taste;
the recipe allows the use of millet, rice or even turnips instead of potatoes;
To prevent the dish from becoming bitter, fresh mushrooms need to be washed several times and cooked in a slow cooker.

Mushroom soup recipes are a real find for housewives. Firstly, these dishes are ideal for fasting people. Secondly, homemade mushroom soups are very tasty. Well, thirdly, almost all the gifts of the forest are suitable for their preparation - from “royal” porcini mushrooms to simple chanterelles. Well, out of season, you can prepare such first courses from dried, frozen and even salted preparations.

Potato soup with fresh mushrooms

Ingredients:

For this recipe for fresh mushroom soup you will need 10-12 potatoes, 500 g of fresh mushrooms, 1 onion, 1 carrot, 1 parsley root, 3-4 tbsp. spoons of vegetable oil, 1/2 cup sour cream, pepper, dill, salt, bay leaf.

Preparation:

To prepare this homemade mushroom soup, fresh mushrooms need to be peeled and washed thoroughly. Cut off the legs, chop finely and fry in oil. Finely chop the carrots, parsley root, and onions into slices and fry separately.

Cut the mushroom caps into slices, scald, and place in a sieve. When the water has drained, transfer to a saucepan, add water and cook for 40 minutes.

Add diced potatoes, fried mushroom roots, carrots, parsley root, and onions. Salt the soup, add pepper, bay leaf and cook until done. Season the homemade mushroom soup prepared according to this recipe with sour cream and sprinkle with finely chopped dill.

Mushroom soup (Romanian cuisine)

Ingredients:

3 liters of water, 500 g of mushrooms, 1 teaspoon of butter, 1 tbsp. spoon of flour, salt, pepper, 1 egg yolk, parsley root.

Preparation:

Before cooking fresh mushroom soup, the fruits of the forest must be peeled, washed and cut into slices. Let the water drain and simmer with 1/2 teaspoon of butter and finely chopped parsley. Salt and add pepper. Fry the flour with 2 teaspoons of butter and dilute with vegetable broth. Add the mushrooms and cook the soup some more, season with the yolk before serving.

Look at the photos of fresh mushroom soups according to the recipes presented above:

Dried mushroom soups: recipes with photos

Dried mushroom soup

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.

Preparation:

Peel the mushrooms and immerse them in cold water for 1-2 hours. Sauté onion, flour, red pepper and tomatoes in oil, pour boiling water and salt to taste. Then add the mushrooms and cook until done. As a side dish, you can add rice, noodles, stars or chopped vegetables. Season the soup with sour milk and eggs.

As you can see in the photo, dried mushroom soup according to this recipe needs to 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.

Preparation:

Before preparing this mushroom soup, you need to soak the millet 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 the strained water with the mushrooms, bring to a boil, add millet, chopped onion, salt, cook for 5-6 minutes and leave without heating for 30-40 minutes. Season 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.

Preparation:

Prepare dried mushrooms as described in the previous recipe. Cut the potatoes into thin slices, grate the carrots on a coarse grater, finely chop the onion. Place prepared mushrooms, potatoes, carrots, onions, salt into boiling water, cook for 5-6 minutes and leave 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:

Paisan mushroom soup

Ingredients:

50 g dried mushrooms, 2 turnips, 4 potatoes, 1 tbsp. spoon of butter, leek, 2 tbsp. spoons of flour, 3 tbsp. spoons of sour cream.

Preparation:

Boil dried mushrooms and turnips separately. Strain both decoctions and combine together (there should be at least 6 plates of decoction). Put peeled and cut into pieces raw potatoes into the resulting broth and cook them in the broth until tender. Bread the leeks in oil, add flour, stirring well to avoid lumps, put the seasoning prepared in this way into the broth, dipping the cooked mushrooms and turnips into it.

The mushrooms should be chopped into narrow strips, and the turnips should be cut into squares. Boil everything once before serving, add sour cream to 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.

Preparation:

Make broth from fresh or dried mushrooms. Making potato dumplings. Boil the potatoes, dry and mash, beat in raw eggs, add flour, salt, stir thoroughly. Use two teaspoons to form dumplings and place them in the boiling broth. Sprinkle the finished soup with finely chopped herbs.

Soup with zucchini and mushrooms

Ingredients:

7 dried mushrooms, 500 g zucchini, 1 onion, 1 carrot, 2 cups milk, 2 tbsp. spoons of chopped parsley, 1.5 liters of water, 1/4 cup sour cream, salt, pepper.

Preparation:

Add salt, pepper, milk to the mushroom broth and bring to a boil. Grate the zucchini and carrots, chop the mushrooms, chop the onion, combine everything, mix with sour cream, pour in mushroom broth, cook for 2-3 minutes.

When serving, sprinkle the delicious mushroom soup prepared according to this recipe with chopped herbs.

Recipes for making mushroom soups from champignons (with photos)

Champignon soup with cream

Ingredients:

200 g, 6 teaspoons flour, 2 tbsp. spoons of butter, 1 glass of cream, salt.

Preparation:

Before preparing mushroom champignon soup, you do not need to defrost the chopped mushrooms. Immediately place them in boiling salted water, then add flour browned in oil and boil.

Add butter, cream and heat without bringing to a boil.

Champignon soup with Saxon dumplings

Ingredients:

200 g champignons, 1 glass of cream (milk), 2 egg yolks, 1 tbsp. spoon of butter, dill, salt.

To prepare this mushroom mushroom soup, you will need to make dumplings from: 4 tbsp. tablespoons butter, 1 glass of water, 2 glasses of flour, 6 eggs, 1 teaspoon of sugar and salt.

Preparation:

Chop the champignons and boil in salted water. Boil water and oil, add flour, mix thoroughly, let the dough cool and beat in eggs one at a time. Add sugar, salt and continue kneading the dough until it becomes completely smooth. Scoop the dough with a teaspoon (not full) and put it in boiling water, boil the dumplings and put them in the champignon broth. Add cream with yolks, butter, salt, heat without bringing to a boil. Sprinkle the champignon soup prepared according to this recipe with chopped herbs.

Soup of porcini mushrooms and champignons with vegetables

Ingredients:

800 g fresh, 200 g champignons, 2 onions, 3 tbsp. spoons of flour, 3 potatoes, 6 teaspoons of flour, 3 tbsp. spoons 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.

Preparation:

To prepare mushroom soup from champignons according to this recipe, you need to brown the flour with 1 tbsp. spoon of butter. Chop the champignons, cook in salted water, add browned flour, and boil. Add 1 tbsp. a spoonful of butter, cream. Heat without bringing to a boil.

Chop the porcini mushrooms, add hot water and cook for 5-10 minutes. Add champignons, finely chopped onion, potato wedges, salt, pepper to the 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.

Champignon soup with vegetables and milk

Ingredients:

300 g fresh champignons, 2 tbsp. spoons of flour, 1 carrot, 1 onion, 80 g butter, 2 eggs, 100 g cream, 1 liter of water, salt to taste.

Preparation:

Finely chop the champignons, 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.

The soup can be prepared 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. spoons of butter.

Preparation:

To prepare mushroom soup from champignons according to this recipe, you need to peel the zucchini and cut it into small slices, cut the potatoes into slices about 0.5 cm thick.

Saute chopped carrots and parsley root in fat, add chopped green onions 2-3 minutes before the end of sauteing.

Clean the champignons and rinse thoroughly. Cut off the stems of the mushrooms, chop finely and simmer with fat. Cut the caps into slices, place in boiling water and cook for 30-40 minutes. Then add potatoes, sauteed vegetables, stewed mushrooms to the broth and cook for about 20 minutes. 3-5 minutes before the end of cooking, add chopped zucchini, fresh tomatoes and salt.

Brussels mushroom soup

Ingredients:

500 g champignons, 2 tbsp. tablespoons butter, 1 onion, 1 tbsp. spoon of flour, 1 liter of bone broth, salt, pepper, 1 glass of cream, 2 hard-boiled eggs, 1 tbsp. a spoonful of finely chopped parsley.

Preparation:

Peel the mushrooms, rinse, mince and simmer in oil along with grated onion for 10 minutes over low heat. Add flour, pour in broth and season it. Remove the soup from the heat, add cream, sprinkle with parsley and coarsely chopped eggs.

These photos for recipes for mushroom soups from champignons clearly demonstrate how such first courses are prepared:

Delicious soups with porcini mushrooms: recipes with photos

Soup with mushroom dumplings

Ingredients:

700 g beef, spicy roots, 1.5 l water, 200 g low-fat sausage, 200 g porcini mushrooms, 1 egg, 3 tbsp. spoons of butter, 2 tbsp. spoons of grated crackers, salt, parsley.

Preparation:

Before making this mushroom soup, you need to cook beef broth with the addition of roots and salt. Strain the broth. Select the smallest mushrooms, finely chop the rest and fry. Finely chop the sausage, beat the egg, combine all the ingredients, add crackers, salt and form dumplings. Cook the dumplings in salted boiling water over low heat for 5 minutes, remove with a slotted spoon, and place in the soup along with the boiled mushrooms.

When serving the soup with porcini mushrooms prepared according to this recipe, sprinkle with finely chopped parsley and serve as a side dish with 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. spoons of water, 1 egg, 1/2 teaspoon of salt.

Preparation:

Boil the mushrooms, chop them, strain the broth. Knead the dough, roll it out thinly, let dry and cut into noodles. Boil it in mushroom broth, add butter, fried onions, sour cream. Heat without bringing to a boil. 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 rutabaga, 6 potatoes, 1/2 cup sour cream, 2 tbsp. tablespoons butter, bay leaf, salt.

Preparation:

Boil the mushrooms, strain, chop; Chop the onion and brown in oil. Peel the cucumbers, cut into long slices and boil together with turnips, onions, carrots, rutabaga, potatoes, and bay leaves. Add mushrooms with broth, fried onions, butter, sour cream. Heat without bringing to a boil.

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 porcini mushrooms, 200 g pearl barley, 7 glasses of water, 1/2 glass of sour cream, 1 onion, 1/2 carrot, parsley or dill, ground black pepper, 2 bay leaves, salt.

Preparation:

Cook porcini mushroom broth. Put onions, carrots, parsley, bay leaves, let simmer for 1-1.5 hours. Boil pearl barley in salted water, place in a sieve; when it has drained, put it in a saucepan, pour in the strained mushroom broth, add finely chopped mushrooms, salt to taste, and boil for 15 minutes over low heat. Add sour cream, ground black pepper, parsley or dill to the mushroom soup with barley prepared according to this recipe and, after 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. spoons of butter, salt.

Preparation:

First, before preparing this mushroom soup, dried boletus mushrooms need to be boiled, chopped, and the broth strained. Boil the cereal, add chopped potatoes and, when they are cooked, pour in the mushroom broth, add chopped onion, browned in oil, sour cream, butter, salt. Heat without bringing to a boil. 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. spoons of vegetable oil, 1 tbsp. spoon of flour, salt.

Preparation:

To prepare mushroom soup according to this recipe, you need to put cereal, potatoes, carrots, parsley and celery roots in water, add salt and cook. When the cereal is boiled, add washed whole mushrooms to 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, placed in plates, poured with broth and served.

Recipes for making creamy mushroom soup at home

Mushroom soup (Finnish cuisine)

Ingredients:

1 kg of fresh mushrooms, 1 onion, 50 g margarine, 2-3 tbsp. tablespoons wheat flour, 2 meat bouillon cubes, 1 egg yolk, 100 ml cream, salt, parsley.

Preparation:

Brown the chopped mushrooms and onions in margarine in a saucepan, then add the flour and broth. Boil the soup for about 30 minutes and season with a mixture of cream and whipped yolk while stirring vigorously.

Add salt to taste. Season the mushroom soup with cream prepared according to this recipe with parsley before serving.

Cream of mushroom and crayfish soup “Joanville”

This recipe for creamy mushroom soup will please even the most capricious gourmet.

Ingredients:

1.5 l white sauce, 100 g mushrooms, 150 g crayfish, 150 g cream, 2 egg yolks, 50 g butter.

Preparation:

Before cooking this mushroom soup, you need to prepare a white sauce with fish broth and crayfish broth.

For garnish, add chopped mushrooms and crayfish necks to 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. spoons of chopped dill, salt, pepper.

Preparation:

In the mushroom broth put chopped mushrooms, soaked rice, grated carrots and parsley root, salt, pepper, cook the rice until tender, pour in the buttermilk and bring to a boil, add 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.

Preparation:

Boil the mushrooms, drain and cut into slices. Place shredded white cabbage into the boiling mushroom broth and let it boil. Add prepared mushrooms, cut into strips and onions, carrots and parsley root fried in oil, sliced potatoes, chopped green beans and cook for 15-20 minutes. Then add fresh tomatoes cut into slices, small cauliflower inflorescences boiled in salted water, green peas, salt and pepper, add a 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 fresh mushrooms (preferably white or champignons), 100 g carrots, 100 g turnips, 100 g leeks (white part), 100 buckwheat onions, 2-3 tbsp. spoons of butter, 4 cups of meat or chicken broth, 1 peeled cabbage stalk, 50 g of sorrel, 100 g of split peas, 100 g of beans in pods, 2 tbsp. spoons of finely chopped celery, 5 g of sour cream, salt and freshly ground black pepper to taste.

Preparation:

Before cooking this mushroom soup, the vegetables need to be washed and finely chopped. Melt the butter in a shallow saucepan and lightly fry the vegetables in it, without letting them brown. Pour in the broth, bring to a boil, add salt and pepper and simmer 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. spoons of chopped dill, 3 tbsp. spoons of vegetable oil, salt, pepper.

Preparation:

To prepare this mushroom soup at home, you need to soak the beans overnight, then put them in boiling water, cook for 5-6 minutes and leave for 40-60 minutes.

Grate the carrots, finely chop the onions and mushrooms. Bring the water with the beans to a boil again, add mushrooms, carrots, onions, salt, cook for 6-8 minutes and leave for 20-30 minutes. When serving, sprinkle with dill, season with vegetable oil and pepper.

Making mushroom puree soups at home

Fresh mushroom soup (Bulgarian cuisine)

Ingredients:

700 g fresh mushrooms, 1 tbsp. spoon of butter, 1 carrot, 1 onion, pepper, salt.

Preparation:

Peel the mushrooms, rinse thoroughly and mince. Put butter into the 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 a little water and cook over low heat.

The further method for preparing pureed mushroom soup is the same as for other pureed first courses. Before passing the mushrooms through a meat grinder, separate several caps, cut them into strips and cook in lightly salted broth. Place the cooked mushrooms in plates and pour over the soup. The soup can be served with croutons.

Porcini mushroom soup

Ingredients:

800 g champignons or fresh porcini mushrooms, 1 pc. carrots, parsley root, 1 onion, 6 tbsp. tablespoons wheat flour, 40 g butter, 1 1/2 cups milk, 1 egg, 1.5 liters of broth or water, salt to taste.

Preparation:

To prepare this mushroom soup, you need to separate the caps from prepared fresh champignons. Pass the mushroom stems through a meat grinder with a fine wire rack and simmer the resulting mass with butter for 20-30 minutes.

Saute the roots and simmer, then puree together with the mushrooms, mix with white sauce, add salt, add broth and bring to a boil. Season the soup with lemonade. Cut the mushroom caps into thin slices, simmer until tender and add to the soup when serving.

Champignon puree soup

Ingredients:

600 g fresh champignons, 2 tbsp. spoons of flour, 4 glasses of milk, 3 tbsp. tablespoons butter, 1 carrot, 1 onion, salt.

For dressing: 2 egg yolks, 1 glass of cream or milk.

Preparation:

Peel, wash, fresh champignons, mince, place in a saucepan, add 1 tbsp. a spoonful of butter, carrots and onions cut lengthwise into two, cover with a lid and simmer for 40-45 minutes, then add 1 glass of water and boil.

In a soup pan, lightly fry the flour with 2 tbsp. spoons of butter, dilute 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 make puree soup from fresh porcini mushrooms or morels.

Partridge and mushroom soup “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.

Preparation:

To prepare mushroom soup according to this recipe, you need to make a white sauce with partridge broth. As a side dish, add small quenelles of partridge meat, sliced truffles and other mushrooms to the soup.

Season with cream and egg yolks, add a piece of butter.

Before serving, add a glass of Madeira wine to the mushroom soup prepared according to this recipe.

How to cook mushroom soup with saffron milk caps: recipes for home

The recipes for these mushroom soups are suitable for those who have made homemade preparations since the fall.

Cream soup with salted saffron milk caps and sour cream

Ingredients:

Vegetables, 400 g of salted saffron milk caps, 2 teaspoons of flour, 2 tbsp. tablespoons butter, 1/2 cup sour cream, bay leaf, dill, parsley, salt.

Preparation:

Cook vegetable puree soup. chop, boil, combine with puree soup.

Add flour browned in oil, let it boil, add butter, bay leaf, sour cream, heat without bringing to a boil, and sprinkle with chopped herbs. Serve saffron milk mushroom soup with sour cream.

Potato soup with salted saffron milk caps

Ingredients:

400 g of salted saffron milk caps, 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.

Preparation:

To prepare soup with saffron milk caps according to this recipe, you need to finely chop the mushrooms, boil them in 3 glasses of milk, adding a bay leaf. Chop the onion and brown in oil. Chop the potatoes, boil with salt and drain. Boil the rest of the milk, add saffron milk caps with broth, onions, potatoes, butter, sour cream with yolks, salt. Heat without bringing to a boil, and add chopped herbs. Serve with sour cream.

How to cook mushroom soup from chanterelles and honey mushrooms

Chanterelle soup

Ingredients:

Crushed bacon, 1 onion, 200 g chanterelles, salt.

Preparation:

Simmer the onion cut into rings in crushed bacon for 10 minutes, then add and simmer for another 45 minutes. Place in a saucepan, add water and salt. Cook chanterelle mushroom soup until done.

Autumn honey mushroom soup (Russian cuisine)

Ingredients:

500 g of autumn honey mushroom caps, 1 cup of finely chopped onion, 2 tbsp. spoons of butter, 1 liter of meat broth, 2-3 tbsp. spoons of wheat flour, 100 ml of sour cream, salt, pepper, parsley.

Preparation:

To prepare mushroom soup from honey 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 with wheat flour diluted in cold water to the desired consistency. Let the soup simmer for a few more minutes, then add sour cream and spices to taste. Sprinkle the soup generously with finely chopped parsley.

Zucchini soup with mushrooms (Bulgarian cuisine)

Ingredients:

500 g zucchini, 450-500 g chanterelles or honey mushrooms (can be halved), 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.

Preparation:

Peel, wash and cut zucchini and fresh mushrooms into slices. Finely chopped mushroom stems, carrots, and onions simmer in oil. When they are soft, add bone broth or hot water and place over low heat. Next, according to the recipe for mushroom soup from honey mushrooms or chanterelles, you need to add mushrooms, finely chopped potatoes, then zucchini and tomatoes, peeled and grated on a coarse grater, and salt. You can season this first dish with parsley and pepper.

Chanterelle soup with lard (Russian cuisine)

Ingredients:

500 g mushrooms (chanterelles), 100 g bacon, 2 onions, 3 liters of water, 1 teaspoon flour, salt, pepper, sour cream.

Preparation:

Wash the chanterelles, chop the bacon, grind and simmer finely chopped onion in it for 10 minutes until it becomes semi-soft. Then combine the mushrooms with onions and simmer for another 45 minutes. After this, pour boiling water over the mushrooms, add salt and boil for 30 minutes. Mix flour with sour cream and season mushrooms. If desired, you can sprinkle the chanterelle mushroom soup prepared according to this recipe with pepper to taste.

Now look at a selection of photos of mushroom soups according to the recipes presented on this page:

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There are a great variety of soups, and every housewife knows at least a dozen of them. But let’s say you are not a cook, and in your life you have never cooked anything except eggs and tea. If you are either an advanced child who wants to give his mother a pleasant surprise on March 8, or some kind of life situation has happened when you just need to put on an apron and stand at the stove - where do you start? As a rule, from the easiest and most accessible. The gifts of the forests - whether fresh, dried or in jars - are present in every home. But how to cook mushroom soup, and where to start?

It depends on what basic ingredients you have on hand. Fresh ones need to be peeled, washed, and large specimens cut. Soak the salted ones in water for several hours, and drain this water every hour. Dried ones are soaked for a longer period (preferably overnight). The frozen gifts of the forests are thawed. So, before cooking mushroom soup, let’s check what else is edible in the house. It would be nice to have three or four potatoes, 2 onions, roots for broth (carrots, parsley, celery), at least a clove of garlic. Well, salt, pepper, and bay leaves can be found in every household.

Now let's start cooking. How to cook: Take a 3-4 liter pan, fill it three-quarters with water and put it on the fire. When it boils, throw in our “lesion meat”, add salt, pepper and cook the pickled and salted varieties for 15 minutes, dried for 20, and fresh for half an hour. While the saucepan is bubbling, finely chop the parsley and celery, and grate the carrots. In a frying pan, sauté (which means sauté in oil until golden brown) and add the roots. Peel the potatoes and cut them into cubes. We put it in the broth, after 7-10 minutes we add the sauteed vegetables to it. Salt, throw in spices. You can tell when the potatoes are ready: if they are soft, you can remove our saucepan from the stove.

If you have mastered the basic recipe for how to cook mushroom soup, you can dare to make various variations. Don't have any potatoes at home? Then you can replace it with cereals (for example, buckwheat) or pasta. If your culinary talents extend to kneading the dough yourself, try to find a replacement for potatoes in the form of dumplings: pour a glass of flour, half a teaspoon of salt onto a board, gradually add a quarter glass of water and two tablespoons of sunflower oil. Form the dough into a thin, finger-thick “sausage”, which you cut into even pieces. Leave them for half an hour to dry. They should be added to the broth when it is almost ready - 7 minutes before removing from the heat.

If desired, you can make a more rich option - mushroom soup with meat. Then you will have both the first and second courses. Cook the mushrooms and meat separately (skim the foam from the second pan: if you leave it, the broth will turn out cloudy). We take the finished ingredients out of the liquid and use them for the “second”. And for the “first thing” we mix mushrooms together and season them with roots, potatoes and finish cooking.

Small mushrooms are quite difficult to clean, but their taste is such that they are worth tinkering with. Mushroom soup with honey mushrooms looks good with a flour dressing: all you need to do is fry the flour in a dry frying pan until slightly yellowish, dilute with water (necessarily cold) and add to our brew. This dish should be served with sour cream, sprinkled with fresh chopped herbs.

Mushroom soup You can prepare it from many types of mushrooms, but it turns out to be especially tasty and aromatic from white ones. It is perhaps difficult to imagine a more “summer” first course than freshly picked mushroom soup. But even in winter, such a soup can be prepared; champignons or dried mushrooms are great for it.

Mushroom soup - food preparation

To prepare the soup, you need to sort out the mushrooms, rinse thoroughly with running cold water and peel them. It is fashionable to cut large ones into pieces, small ones are placed whole in the broth. After preparing the broth, it is fashionable to catch the mushrooms with a slotted spoon and fry them, and then add them back to the soup. Fans of dietary dishes can do without frying. If you plan to put dried mushrooms in the soup, then you should first soak them in cold water for 3-4 hours, and only then cook them.

Mushroom soup - preparing dishes

To cook mushroom soup, you will need a saucepan of suitable size and a frying pan for frying the mushrooms or vegetables themselves (carrots, onions).

Recipe 1: Mushroom champignon soup

Preparing this soup requires a minimum of time and effort, and the dish turns out tasty, aromatic and appetizing. The best addition to it would be white bread croutons 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 a pleasant creamy taste.

Ingredients

500 g fresh champignons
2 medium onions
1 medium carrot
3 medium potatoes or 150-200 g vermicelli (preferably “spider web”)
salt (to taste)
greens (to taste)
sour cream (to taste)

Cooking method

Prepare mushroom broth. To do this, wash the champignons thoroughly and cut them into four parts. Place in a saucepan, pour in 2.5-3.0 liters of water, and place over medium heat. As soon as the broth begins to boil, skim off any foam that has formed with a spoon and reduce the heat. Cook for about 1 hour, periodically removing the foam, add salt. At this time, peel the carrots and onions, chop them finely 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 lightly. If you plan to cook soup with potatoes, then you need to peel it, cut it into cubes and put it in boiling broth, and when it is almost ready, add mushrooms and vegetables. If the soup is prepared with noodles, then mushrooms and vegetables are added first, the soup is simmered over low heat for 5-7 minutes, and then the vermicelli is added. Next, the soup is cooked for another 2 minutes, after which the pan is removed from the stove. Before serving, the dish should sit 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: Homemade porcini mushroom soup with noodles

The highlight of this dish is that almost all the ingredients can be assembled or made yourself. This gives it a special, truly homely taste, and not to mention the delicious aroma of porcini mushrooms. Well, if you manage to get your hands on real country sour cream, rest assured that a pot of this mushroom soup will be eaten in one sitting!

Ingredients

500 g porcini 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 noodle dough: Place half the flour on a board and form a small well in the center. Pour oil and 100 ml of boiled water at room temperature mixed into it in a separate container. Lightly salt and knead the dough, which is thick enough to resemble liquid sour cream. Then gradually add the remaining flour until the dough becomes stiff enough. Roll it out with a rolling pin into a thin layer and cut into strips. Place the board with noodles in a warm place for several hours to dry.

When the noodles are ready, you can start preparing the mushroom broth. The mushrooms must be sorted, cleaned and washed thoroughly with cold running water. Then place them in a saucepan with 2.5-3 liters of water and cook over low heat for about 1 hour, periodically skimming off the foam, and add salt. After this, you need to place the noodles in the broth and cook over medium heat for 10-12 minutes. At this time, fry finely chopped onion in a frying pan in vegetable oil and transfer it to the broth. Let the soup simmer for another 2-3 minutes, remove from heat, and leave for about half an hour. Serve the soup with sour cream, white bread croutons and finely chopped fresh herbs.

Recipe 3: Cream of mushroom soup

This soup has a delicate consistency, making it sure to please children. For it you can use champignons, porcini mushrooms or boletus. It is better if the mushrooms are small, they give a richer aroma.

Ingredients

300 g mushrooms
50 ml cream
50 g butter
1 table. spoon of flour
1 clove of garlic

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 frying pan, bring to a boil, add salt and pepper to taste. Then cool the soup a little, pour into a blender, use it to grind all the ingredients to a puree-like consistency, pour in the cream and serve the dish, garnishing with chopped herbs.

Recipe 4. Creamy mushroom 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. Chop the peeled potatoes into small pieces and place in boiling water. Cook for ten minutes. While the potatoes are cooking, peel and wash the carrots and onions. Chop the onion into cubes. Grate the carrots using the large segment of a grater. Wash the mushrooms, place on a disposable towel and dry, cut into slices. Pour oil into a preheated saucepan and add mushrooms and vegetables to it. Fry over low heat, stirring occasionally, for five minutes. Cook the stir-fry soup for another 10 minutes. Cut the processed cheese into pieces. Finely chop the washed greens. Pour the cream into the pan and add the cheeses. Add salt and pepper. As soon as the soup boils, remove to the slab and add the herbs. 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 champignons;

ground black pepper and salt;

onion and carrot;

parsley and dill (greens);

a handful of rice;

mushroom seasoning;

vegetable oil

Cooking method

Sort and wash the beans. Place in a saucepan, add a liter of water and leave for five hours or overnight. Then put it on the stove and bring to a boil. Cook over low heat, covered, for about an hour. We wash the champignons, put them in a separate pan and fill them with two liters of water. From the moment it boils, cook for another five minutes. Peel, wash and cut the potatoes into pieces. Peel the onion and finely chop it. Cut the peeled carrots into thin strips. Using a slotted spoon, remove the champignons from the pan and cut into small pieces. Wash the rice well. Place potatoes, half of the chopped onions and carrots, and rice into the boiling mushroom broth. Cover with a lid and cook for 15 minutes over low heat. Stew the remaining vegetables in hot oil until soft, stirring occasionally. Place the mushrooms in the pan and fry them with the vegetables for a while. Add the roast to the soup. Salt, pepper, season with your favorite spices. Place the boiled beans in the pan and cook for another seven minutes. Add finely chopped greens to the soup. Let the soup sit for about 15 minutes and serve.

Recipe 6. Champignon and broccoli soup

Ingredients

liter of vegetable broth;

table salt and ground pepper;

champignons – 200 g;

30 g butter;

bulb;

200 g broccoli;

potatoes – 2 pcs.;

parsley (greens).

Cooking method

Boil vegetable broth in a saucepan. Wash and separate the broccoli into florets. Peel the potatoes, wash them and cut them 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 champignons, dry lightly and chop into slices. Place the potatoes and mushrooms into the boiling broth and simmer over low heat for ten minutes. Add broccoli and roast, add salt and cook for another five minutes. Pour the hot soup into portions and sprinkle with parsley.

Recipe 7. Creamy mushroom soup with pearl barley

Ingredients

champignon mushrooms – 400 g;

150 ml cream;

onion – 1 head;

bay leaf, ground pepper and salt;

two potatoes;

carrot;

1500 ml chicken broth;

garlic - two cloves;

butter – 30 g;

fresh parsley.

Cooking method

Sort the pearl barley, rinse and soak overnight. In the morning, rinse the cereal, add broth, add a whole onion, and cook over intense heat. After boiling, turn down the heat and cook for about 20 minutes. Peel the carrots and potatoes, rinse and chop them: potatoes into small pieces, carrots into small chips. Transfer the vegetables to the soup and simmer for five minutes. Wash the champignons, cut them into slices and fry in butter until tender. Pepper and salt. Transfer the mushrooms to the soup and simmer for five minutes from the moment they boil. Add cream in a thin stream, add bay leaf and salt, keep on fire until boiling and remove from heat. Add chopped herbs and garlic pressed through a garlic press. Stir and serve.

Recipe 8. Mushroom and lentil soup

Ingredients

two liters of vegetable broth;

a bunch of greenery;

400 g mushrooms;

olive oil;

50 g red lentils;

carrot;

potato;

half an onion;

one zucchini.

Cooking method

Peel and wash the carrots and onions. Chop the vegetables into small cubes and fry in vegetable oil in a cauldron. We clean the mushrooms, wash them and cut them into thin slices. We put them in a cauldron with vegetables. Add the sorted and washed lentils here and fry everything together. Pour in the heated broth. Peel the potatoes and zucchini, rinse and cut into cubes. Place in boiling broth. Cook for another quarter of an hour. Rinse the greens, peel the garlic and chop it finely with a sharp knife. Add everything to the soup, cover with a lid and leave for a while.

Recipe 10. Porcini mushroom soup with buckwheat

Ingredients

200 g porcini mushrooms;

100 g buckwheat;

ground pepper and salt;

450 g potatoes;

dill and parsley - a bunch;

large onion;

butter - a small piece.

Cooking method

Clean and wash the mushrooms, chop them coarsely. Place in a saucepan, add 2.5 liters of water, wait until it boils, and cook for 20 minutes. Peel and cut the potatoes into cubes. We sort and wash the buckwheat. Place buckwheat and potatoes in a saucepan and boil for a quarter of an hour. Grate the peeled carrots into strips. Peel the onion and finely chop it. Fry vegetables in butter until soft. Transfer the roast into the soup and boil for a couple of minutes. Season with salt, add chopped herbs 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 (about 10 minutes), and when the soup is ready, the bay leaf should be removed immediately.

2. Dried mushrooms for cooking soup are required approximately 2-2.5 times less than fresh ones.

3. Aspen boletus and especially boletus boletus produce a rather dark broth, so it is better to prepare soup from them with the addition of processed cheese. The cheese is placed at the very end of cooking, pre-cut into cubes.

How to cook mushroom soup

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

How long to cook

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

Fresh mushroom soup recipe

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

From porcini mushrooms

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

Ingredients:

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

Cooking method:

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

From champignons

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

Ingredients:

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

Cooking method:

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

From honey mushrooms

Has an unusual tastefresh honey mushroom soup,which is important to buy true and not false - even experienced mushroom pickers often confuse this variety with poisonous ones. Honey fungus has a subtle aroma, refined taste with a slight pungency, which is well emphasized by dried dill, bay leaf and ground black pepper. To give the dish a noble creamy taste, it must be served with fresh, rich sour cream.

Ingredients:

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

Cooking method:

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

With potato

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

Ingredients:

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

Cooking method:

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

With pearl barley

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

Ingredients:

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

Cooking method:

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

With boletus

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

Ingredients:

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

Cooking method:

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

With cream

It has a delicate taste and creamy texturesoup with mushrooms and cream. The latter give the broth a pronounced aroma, beautiful appearance and greater nutritional value and satiety. To prepare it, it is best to take champignons or white or heavy cream, and to thicken it, add a little flour or mashed potatoes.

Ingredients:

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

Cooking method:

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

With cheese

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

Ingredients:

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

Cooking method:

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

With Chiken

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

Ingredients:

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

Cooking method:

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

With noodles

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

Ingredients:

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

Cooking method:

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

Delicious mushroom soup - cooking secrets

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

mushroom soup made from fresh mushrooms goes well with garlic, celery, parsley root, khmeli-suneli, tarragon;
Olive oil, dry white wine, hard or processed cheese add piquancy to the taste;
the recipe allows the use of millet, rice or even turnips instead of potatoes;
To prevent the dish from becoming bitter, fresh mushrooms need to be washed several times and cooked in a slow cooker.

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