How to make a simple and delicious mushroom soup. Mushroom soup with frozen mushrooms

29.06.2020

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

How to cook mushroom soup from fresh mushrooms

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

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

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

How to make mushroom soup:

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

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

Mushroom noodle soup

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

Take these products:

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

How to cook soup with mushrooms:

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

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

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

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

It turns out a rich and very aromatic dish. It flies off the table with sour cream and green dill.

For us, this dish is akin to a delicacy. After all, you need to choose the time to go to the woods and take a walk through it. And buying the gifts of the forest is quite expensive. However, this fragrance is remembered for a long time and we love it very much.

Let's talk about what types of forest gifts you can cook the first course from.

Of course, from any. Depending on the season. But here an important condition is to understand them well and not allow some false honey agaric to get into the food.

Therefore, it is advised, at the slightest doubt, to boil them with an onion. If it turns blue, then we throw away all the brew without regret. So some kind of poisonous bastard got into your basket.

Therefore, I try to boil all forest gifts before cooking. Except mushrooms and oyster mushrooms.

Also, frozen and dried fruits will go great in the soup.

Most often, fresh chanterelles, white, mushrooms are taken. If you find boletus and boletus mushrooms, then we cook from them. Openings and boletus will also fit.

Waves and bruises are not very suitable here, because they are very bitter and need to be boiled for a long time.

Well, of course, we do not take grebes, fly agarics and the like.

Small beauties can not be cut, but boiled as a whole. Large be sure to check for worminess, clean and cut into pieces. Otherwise, it will not be very convenient to eat.

Classic mushroom soup with fresh porcini mushrooms and potatoes

The classic version is prepared without the addition of meat and meat broth. Only used lean foods. You can increase or decrease the amount of ingredients according to your taste and availability.

And we will take:

300 g white mushrooms,
bulb,
carrot,
dill bunch,
some salt
vegetable oil,
7 tubers of potatoes,
a couple of laurels
3 black peppercorns.

The longest of all preparations is the preparation of mushrooms. They need to be well cleaned of earth, damaged parts and dry foliage. Then chop into pieces and boil once. Pour water so that it hides all the mushrooms. After boiling, drain the broth.

During this time, we will have time to grate the carrots on a fine grater, chop the dill. Remove the skin from the potatoes, wash the tubers and cut them into pieces.

Boil for 15 minutes and salt to taste. Try to see if there is enough salt.

In a wide-bottomed frying pan, fry the carrots in odorless vegetable oil. It should become softer and acquire a golden hue. It is better to reduce the heat to medium so that it does not burn.

Then we lower it into the broth. It will immediately acquire a pleasant color. Throw in the potato pieces.

Cover the pot with a lid and leave to cook until the potatoes are fully cooked. Then we taste it and turn off the heating of the stove. Pour the greens and leave the mushroom picker to brew for at least half an hour.

You can get the onion, it has done its job and we will no longer need it.

Served with mushroom soup with sour cream and black bread. Bon Appetit.

The most delicious recipe with melted cheese and chanterelles

The melted cheese gives the soup a creamy taste and a beautiful taste. milky color. However, you need to read the composition and buy exactly “processed cheese”, and not “processed cheese product”. After all, the cheese product is harmful in composition, it also almost does not dissolve in the broth. For this kind of first courses, I take Hochland briquettes. So far they haven't had any problems. I wrote about it separately.

Let's take:

300 g chanterelles,
5 potatoes
carrot,
bulb,
a pack of processed cheese
2 liters of water.

Advice! It is better to soak the chanterelles overnight in salt water, then they will not be bitter and will cook faster.

In the morning, cut the potatoes into pieces. Remove the skin from the onion and chop it into cubes. Grate or chop carrots.

In a frying pan, heat the butter or vegetable oil and pour the onion. We fry it until transparent. Then add carrots and cook until soft.

During this time, let the water heat up. And still have time to cut and fry the mushrooms.

Put potatoes into boiling water. Then we send the frying and chanterelles. Salt and pepper to taste.

The potatoes will boil and become soft. It should be easy to pierce with a fork or knife, let's lower the cheese.

But, so that it dissolves faster, cut it into a piece or rub it on the large side of the grater.
Stir until the soup has a uniform milky color and the pieces of cheese are completely dissolved.

Then cover the pan with a lid and leave to infuse.

How to cook mushroom soup with vermicelli and butter

Various additives in the form of vermicelli, noodles, pearl barley and rice make the dish richer and more satisfying. Let's start by adding vermicelli, it cooks very quickly and is added at the very end of cooking.

Let's take:

2 l chicken broth,
a piece of carrots and onions,
200 g of any mushrooms,
200 vermicelli,
bunch of greens.

Let's start by boiling the oil dishes in salt water. From the moment of boiling, boil for 5 minutes and drain the water. Rinse the fruits themselves under running tap water.

We lower the pieces of potatoes into the broth and wait for the boil. Then salt the brew to taste.

Cut the butternuts into pieces and pour into the frying pan. Simmer this mixture for 5 minutes.

Then pour over the potatoes. We also introduce vermicelli here and leave to cook for about 3-4 minutes. Turn off the heat and add finely chopped herbs. Dill goes well with such dishes.

All soups become tastier as they stand a little.

Homemade soup with mushrooms and noodles

Homemade noodles can also be mushroom. It takes longer to cook than vermicelli, so we separate it into a separate first course.

Let's take:

about 200 g mushrooms,
100 g of onions and carrots,
80 ml sunflower oil,
1 tsp dried herbs: dill and thyme,
add salt and pepper to taste,
about 1.7 liters of water,
100 g potatoes and
40 g homemade noodles.

We cut the forest mushrooms and make the first cooking in a saline solution. Mushrooms and oyster mushrooms do not need to be pre-cooked.

Let's cut the vegetables. Potatoes in the idea of \u200b\u200bcubes, onions in pieces, and grate carrots on the fine side of the grater.
In a frying pan with butter, fry the onions and carrots. After 7 minutes, we introduce champignons.

Pour water into a saucepan and wait for it to boil. Throw in the potato pieces. After it is fully cooked, add flavor. Pour salt, put potatoes in boiling water and salt. For flavor, we lower the dried spices in the form of dill and thyme.

After a couple of minutes, put the fried vegetables and let the broth boil. Only then we introduce noodles. Boil for another 15 minutes and turn off the heat.

We let the soup brew and serve with croutons and sour cream.

Mushroom soup with barley and champignons (with butter)

It is very tasty to taste pearl barley in the first dish. After all, it goes not only to pickles and hodgepodges.

Let's take:

1 piece of carrot and onion,
5 pieces of potatoes,
250 g champignons,
250 g boiled pearl barley,
30 ml vegetable oil,
30 g butter,
Seasonings and spices: dill, salt, allspice, bay leaf, dried basil. All to taste.

Barley is cooked for a long time, so you need to start with it. Boil until ready.
Then quickly chop carrots into strips, dice onions and potatoes.

Rinse mushrooms with water and finely chop.

In a frying pan, "make friends" lean and butter. As they melt and connect, fry carrots and onions on them. Stir and after 5 minutes add the mushrooms. Stirring constantly, wait for the moisture to evaporate from the mushrooms.

Pour potatoes and pearl barley into a saucepan. Add fried mushrooms.

Fill them with boiling water from the kettle. Approximately 1.5-1.7 liters.

For taste and aroma, measure the spices. Put salt, lavrushka and herbs.

Cook the soup for 15 minutes and turn off.

How to cook mushroom mushroom with rice in a slow cooker

Instead of pearl barley, rice is suitable. But for a change, we will cook it in a slow cooker.

Let's take:

400 g - champignons or forest mushrooms,
0.5 kg potatoes,
onion - 100 g,
carrots - 100 g,
rice - 140 g,
vegetable oil,
salt,
water.

Finely chop the onion and potato tubers.

Grate the carrots on the middle side of the grater. Cut the mushrooms into slices.

Pour 2 tbsp into the multicooker bowl. vegetable oil. Select the mode "Frying" or "Fry". Select the type of product "vegetables".

We wait three minutes for the oil to heat up. Pour onion with carrots into it. In three minutes, we will send mushrooms to them.

Let's simmer for 12 minutes. I remind you that when using forest mushrooms, they are pre-boiled once.

Then we wash the rice cold water. So that it becomes transparent and dirt and starch come out.

Pour cereals and potatoes into the bowl of the multicooker. First add 1 tbsp. salt. Let's put it all in boiling water.

Approximately 2.5 liters. However, be guided by your volume of the bowl. For different manufacturers, the volume may vary and be less.

Now close the lid and select the program "soup" cooking time 40-50 minutes. Press "Start" and the cooking program starts.

And we are waiting for the moment when the multicooker will signal the end of the program and run to try the mushroom picker. Sprinkle it with herbs and flavor with sour cream.

Hearty mushroom soup with chicken

How to cook mushroom soup with chicken? Very simple. It is important to know that for a delicious broth, the meat is always put in cold water. Then the meat juice will come out. And, if you put it in boiling water, then the proteins will quickly boil and close the pores. All the juice will remain with the nutria of the meat. The broth will not be very rich. Here is such a nuance.

Let's take:

any part of a chicken, such as a ham,
potatoes
2 packs of cheese
250 g of any mushrooms,
onions and carrots one by one.

Pour water into the pan and immediately lower the meat into it. Heat up and remove the foam that appears.
Then lower the heat to the lowest setting and continue to cook.

Cut the onion and potatoes into pieces. We rub carrots.

In a frying pan, heat the lean little and fry the onions and carrots on it until tender.

After 10 minutes, we will send chopped mushrooms to them (I have champignons). If you have gifts from the forest, then we will boil them first.

Cheese grate or cut into cubes, at your discretion.

Now we lower the potato pieces to the meat and cook for about 20 minutes. Then salt and lay out the frying.

We lower the cheeses and let them boil.

In the meantime, take out the meat and separate it from the skin and bones.

The cheese has dissolved, so turn off the stove.

Put meat and herbs on top to taste.

Shchi from mushrooms and cabbage

Let's cook delicious cabbage soup? Then write down the recipe.

Let's take:

1 carrot
200 g of any mushrooms,
onion,
5 potato tubers,
300 g fresh cabbage,
salt to taste
2 parsley and 4 peppercorns.

First, boil the gifts of the forest, drain the water.

carrots and white cabbage shredding. Cut the onion and potatoes into pieces.

On vegetable oil in a frying pan with a thick bottom, you need to fry the onions and carrots. Until the vegetables are soft.

Now fill the mushrooms with water and heat. We introduce cabbage and potatoes into boiling water. We shift the roast. Now you need to salt.

Cook cabbage soup until potatoes are ready. At the end of cooking, add pepper and lavrushka.

We take the thick and pour into plates.

Creamy milk soup with champignons

Personally, we still really liked the recipe with the addition of milk. The taste of the broth is tender and enveloping. By the way, it can be replaced with 10% cream. But we have milk in the refrigerator more often than cream.

Let's take:

200 g champignons,
a piece of carrots and onions,
a couple of potatoes, 100 g of processed cheese,
100 ml milk or cream
1 tbsp vegetable oil,
5 sprigs of dill,
salt and pepper are added to taste.

Let's start with tubers. We clean them and cut them into pieces. Pour 1.5 liters of water into the pan, put on heat and let it boil.

Put the potatoes in boiling water and boil them for 10 minutes.

In the meantime, chop the onion and grate the carrots.

We also clean the mushrooms from the top film or rinse them under water. We cut the caps and legs into plates.

We heat the pan, pour a couple of tablespoons of vegetable oil into it. Then we introduce mushrooms. Evaporate moisture. After 5 minutes, add onions and carrots and fry for 4 minutes.

Then we shift the mass into the soup.

Boil everything together for another 10 minutes and pour in the milk. Here we will immediately lower the cheese.

Add pepper and salt for taste and let the broth boil.

Immediately turn off the heat and sprinkle the brew with chopped dill.

Let's wait until our milky treat is infused, and enjoy lunch.

Mushroom soup from boletus and boletus

Very often we manage to find boletus and boletus. Apparently, the forests around are like that. So let's cook something delicious from them.

Let's take:

harvested forest harvest, how much is,
6 potato tubers,
50 g of salted fat, you can take smoked,
lavrushka,
a couple of peppercorns
bulb.

We wash the harvested forest crop and cook it for 30 minutes. We drain this liquid, wash the fruits.

Fill them up clean water already for the broth.

Quickly clean the tubers and chop the onion. Finely chop the fat.

In a frying pan, fry the fat, when it is heated, lay out the onion. Let it soak.

We lower the potatoes into the mushrooms and turn on the heat. When it boils, salt to your liking.

Then lay out the onion with lard. lavrushka and a couple of peppercorns. Cover the soup with a lid and boil for 15 minutes.

Be sure to try vegetables and liquid for salt.

Turn off the heat and enjoy the taste of grandma's dish.

Video recipe for cream soup with boletus and cream

And, of course, I can’t pass by cream soup or cream soup. They are very popular lately. And what can I say, delicious. They are served mainly with breadcrumbs. For convenience, I give the recipe in video format.

I like to add pieces of ingredients in portions to the plates. Then there is a feeling that there is something to chew. And you seem to be eating faster.

Thank you for your attention and wish you delicious meals!

Mushroom soup made from fresh mushrooms is one of the delicious varieties of first courses. for most people are considered a recognized delicacy. In Russia, mushrooms have always been at the head of the Lenten table.

Mushrooms are often referred to as "forest meat". Proteins in them are slightly less than in meat, but more than in cabbage and potatoes. But there are more fats than in beets, sugars and carbohydrates are almost the same as in the liver of an animal. Vitamin D is more than in butter.

To make the soup more tasty, you should boil the mushrooms correctly. They should not be cooked on too low a fire or too high. It is necessary to cook so that the broth only boils slightly at a temperature of about 90-95 degrees C.

Mushrooms are difficult for the body to digest, so they should not be eaten by children.

Listen to the words that mushrooms have their own aromatic and gustatory qualities, so soup should be seasoned very sparingly. Too spicy seasoning can drown out their specific taste.

Mushroom soup with fresh porcini mushrooms

Find out the recipe for a delicious soup with the aromatic smell of the forest.

Ingredients:

white mushrooms - 300 g
onion - 1 head
carrot - 1 pc.
dill greens
potatoes - 6-7 pcs.
bay leaf - 2 pcs
peppercorns - 3 pcs.

Cooking method:

Do not leave fresh mushrooms for a long time, substances dangerous to health and even life appear in them. Sort it out right away and start cooking.

1. Peel the collected fresh mushrooms, wash and cut into pieces.

2. Pour water into a saucepan with a capacity of 3 liters, lower the pieces of mushrooms and put on fire. Add the peeled onion, bay leaf, peppercorns, salt to taste and cook for 15 minutes.

3. While the mushrooms are cooking, peel and grate the carrots, chop the greens and cut the potatoes into cubes.

4. Fry the grated carrots quite a bit in a pan with vegetable oil.

5. Dip the fried carrots into the pan along with raw potato cubes. Cook all ingredients until potatoes are cooked.

6. Upon readiness, pour dill greens on top, mix, turn off the fire, close the lid. Let the first dish brew for 30 minutes.

Nice to eat!

How to cook mushroom soup with onions

Would need:

onion - 300 g
fresh mushrooms - 300 g
butter - 2 tbsp. spoons
1 liter of broth
salt pepper. (1 tsp flour)

Procedure:

Cut the washed and peeled mushrooms into strips and simmer in oil. Salt and pepper to taste.
Cut the peeled onion into pieces and fry over low heat until soft.
Pour the broth into a saucepan and bring to a boil.
When the onion is translucent and slightly browned, add it to the broth.
Add the stewed and cooked mushrooms also to the broth, mix and cook a little more. Mushroom soup is ready.

If you want the soup to be thicker, sprinkle with flour before adding them to the broth. Then simmer with broth for 10 minutes.

Serve cheese sandwiches with soup.

To make the cheese slightly melted and browned, place them in a top-heated oven for a few minutes.

Recipe for mushroom soup with barley and fresh champignons

Cook soup from the simplest ingredients and you will find out how delicious it is.

For cooking you will need:

100 g - barley
300 g - potatoes
100 g - carrots
70 g- onion
120 g - tomatoes
130 g - fresh mushrooms (champignons)
2 teaspoons dried parsley
5 pieces. - black peppercorns
2 pcs. - bay leaves
salt, pepper - to taste

Cooking:

1. Soak barley overnight in cold water, then rinse.

2. Pour barley into a saucepan, fill it with cold water and put on fire. After boiling, cook the cereal for 20 minutes. Then we drain the water in which the cereal was cooked.

3. In the meantime, finely chop the onion, rub the carrots on a coarse grater.

4. Put the chopped carrots and onions in a pan with hot oil and fry for 2 minutes.

So that the peeled champignons do not darken, they are placed in a slightly acidified with lemon or citric acid water.

5. Add sliced \u200b\u200bmushrooms to carrots and onions, mix. Fry everything together for another 5 minutes.

6. Cut the tomatoes into small cubes.

7. Put the tomatoes in a pan with vegetables and mushrooms, mix and continue to simmer.

8. Put the stewed vegetables with mushrooms in a saucepan.

9. Cut potatoes into cubes and add to vegetables. Pour fresh water in an amount of 1.5 liters. Add spices and bay leaf, salt to taste. Cook everything together for 15 minutes.

11. Pour the soup into bowls. Bon Appetit!

Video on how to make Creamy Chicken and Mushroom Soup

Check out the recipe for a fragrant and delicious creamy mushroom soup.

Instead of champignons, you can take forest mushrooms.

Lip soup according to a folk recipe

In the Urals, mushrooms used to be called "lips". Hence the name of the first dish. Usually they make a sponge from fresh mushrooms.

Would need:

100 g - peeled mushrooms
40 g - millet
20 g - onion
4 tbsp. spoons of sour cream
10 g - butter
herbs and salt - to taste

Cooking:

Dip the prepared mushrooms into hot water along with washed millet.
Boil the mushroom soup until the millet is cooked over low heat.
Fry the onion in butter with sour cream and salt.
Season the soup with fried onions and cook a little. The lip is ready.

Delicious soup with fresh butter

Action plan:

Clean a full plate of fresh oil - 300 g.
Place the butternut squash in a colander and pour over boiling water.
Peel the onion and fry the mushrooms along with the onion. Add a spoonful of flour, mix.
Transfer the fried butternuts with onions to a saucepan, pour over the meat broth.
700 g - dip the chopped potatoes into the broth with butter and boil.
Season with fresh onions, salt, add sour cream and boil again. Mushroom soup with butter is ready.

7. You can add carrots. Bon Appetit!

Mushroom mushroom soup with potatoes

Usually mushrooms are collected in in large numbers and make for the winter. And not everyone knows that mushroom soup can be cooked and eaten with pleasure.

Ingredients:

500-600 g - mushrooms
300 g - potatoes
1/2 cup sour cream (or 1 cup milk)

Cooking:

It is best to use small and young mushrooms for cooking with hats no larger than 2-3 kopeck coins.
Mushrooms are cleaned of debris, washed and boiled for 20 minutes.
Potatoes are cut into cubes or cubes, added to mushrooms and boiled for another 20 minutes.
Mushroom soup is seasoned with sour cream and served hot.

A simple soup recipe with fresh russula

Such a soup can be eaten by those who are not healthy enough to eat dishes from other mushrooms. The soup is easily digestible, has a low juice power, does not burden the activity of the liver, and has a beneficial effect on the work of the stomach.

Sequence of actions:

So that the peeled mushrooms do not turn black, put them in salted water, to which add a little vinegar.

Russula (300 g) wash and cut into pieces.
Cut potatoes (300 g) into cubes, combine with russula and cook until tender.
5-10 minutes before the soup is ready, fill the soup with milk (1/2 cup).
Mushroom soup with russula and potatoes is ready.

Nice to eat!

How to cook mushroom soup with zucchini

Required for 200 g of fresh mushrooms:

200 g - peeled zucchini
100 g - potatoes
40 g - carrots
14 g - parsley
30 g - green onions
80 g - tomatoes
20 g - butter
sour cream - 20 g

Cooking method:

Finely chop: zucchini, potatoes, mushrooms, carrots, parsley.
Fry the carrots and mushroom stalks separately.
2 minutes before the end of cooking, add chopped green onions.
Boil chopped mushroom caps in water or broth for 30-40 minutes. Add fried mushroom legs, carrots and potatoes to them.
Place the zucchini and tomatoes in the mushroom soup 5 minutes before the end of the soup cooking.

Nice to eat!

Video on how to cook mushroom soup with cheese

You have looked at the recipes for delicious fresh mushroom soups. Sour cream, finely chopped dill, parsley are often added to soups. Cook with pleasure and diversify your daily menu.

Dry mushroom soup is not at all like a simple mushroom soup. Dried mushrooms are such a secret ingredient by which you can figure out a professional culinary specialist or an avid mushroom picker. It is the dried mushrooms that give the soup a richer, special aroma of forest mushrooms, which cannot be confused with anything, an aroma that creates a unique atmosphere. home comfort and conducive to intimate conversations.

It’s good to get together with the whole family over a plate of such mushroom soup, remember the summer and listen to the fascinating stories of real mushroom pickers about how they picked these mushrooms, where they went for them, what tricks they resorted to, and, of course, how they once gathered the biggest harvest.

It’s for the sake of this atmosphere, for the sake of memories of the “silent hunt” - as the mushroom pickers themselves call their trips to the forest, for the sake of these conversations, from which even in winter it breathes the warmth of the summer sun - a soup of dried mushrooms is started. We will share with you some of the best dried mushroom soup recipes so that you always have the opportunity to return to the summer.

Principles and features of cooking

Before you learn how to cook dry mushroom soup, let's talk about the principles and features. There are many recipes for mushroom soup - from champignons, from wild mushrooms, there is also a wonderful, already classic, chanterelle cream soup. For the preparation of these soups, fresh mushrooms are mainly used - whole, ground or chopped, raw or pre-fried.

Sometimes pickled mushrooms are also included in the soup. But dry mushrooms are usually added a little, but they play the main role. Dried mushrooms in mushroom soup is like the headliner of the festival, which appears on stage literally twice, but all the guests will come because of him. Dry mushrooms do not give such a mass, but they give the soup a rich taste and aroma, for which this soup is cooked.

Before preparing mushroom soup, the drying is first soaked, poured with boiling water, giving the mushrooms the opportunity to “bloom”. After that, they are usually either cut into pieces or added to the soup as a whole. But do not expect them to increase greatly, the main thing is that the mushrooms become soft and give the broth their taste and smell.

Very often, dried mushrooms are crushed in a mortar, blender or coffee grinder and added to soup as a fragrant seasoning. Seasoning from chopped dried mushrooms can also be used in the preparation of any other dishes with mushrooms to give them the opportunity to express themselves more vividly.

In summer and autumn, mushroom pickers go on their favorite "silent hunt", picking mushrooms in baskets. Some of the collected mushrooms go to frying, but most of them are harvested for the winter. Mushrooms canned, salted, pickled, frozen and dried. Dried mushrooms retain all their useful properties, they take up little space and are unpretentious in all respects.

And most importantly, it is dried mushrooms that retain their aroma in a way that neither boiled, nor fried, nor pickled, nor any others retain it. Therefore, even if you have enough fresh forest mushrooms, and you are going to cook soup from them - add at least a little crushed drying, you will not regret it.

You can dry any forest mushrooms, but the best, of course, noble mushrooms are suitable for drying. And the best of the best - the kings of drying - are white. The white mushroom is the most desired prey for the mushroom picker, the most honorable trophy. And it is dried white mushrooms that give the richest unique mushroom flavor.

Preliminary preparation of products

Before cooking the soup, you need to “soak” the drying a little. Dry mushrooms are poured with cold water and left to soak for about an hour and a half. If you have no time to wait, you can pour boiling water over the dryer - then the mushrooms will be ready for use in 20-30 minutes. When the drying becomes soft, the mushrooms can be cut into pieces and sent to the soup. Water from under the mushrooms can not be poured. It can be filtered through a sieve or cheesecloth and also added to the broth. Now everything is ready! Next, we prepared best recipes dried mushroom soup.

This is the easiest dried mushroom soup recipe ever. It is prepared simply and quickly, from those products that any hostess always has at hand - practically “porridge from an ax”. A hot mushroom soup made from dry and fragrant forest mushrooms will warm the body and soul even in the most severe winter, awakening warm memories of summer in it.

Ingredients

dried mushrooms - 50 g;
potatoes - 4 pcs.;
carrots - 1 pc.;
onion - 1 pc.;
wheat flour - 2 table. spoons;
butter;
vegetable oil;
salt;
pepper (peas);
Bay leaf;
sour cream;
greenery;
water - 1.5 liters.

Cooking method

Before you cook soup from dried mushrooms, you must first rinse the mushrooms and pour boiling water for 20-30 minutes. Or soak them in cold water in advance - about an hour and a half. While our dried mushrooms are soaking, we put the water for the soup to boil and prepare the frying. For frying, we use both vegetable and butter. On the vegetable oil sautéing vegetables is healthier, but the creamy flavor pairs very well with mushrooms. Therefore, we fry them in vegetable oil, and then, at the very end, add a little cream to give the desired taste and aroma.

Finely chop the onion, rub the carrots on a coarse grater. We heat the vegetable oil in a pan, pour the onion into the pan, fry lightly, add the carrots. When the carrot becomes soft, add a little flour. Flour is not a required ingredient, but while scrolling through many of the best mushroom soup recipes for dried mushrooms, we have come across it quite often, it thickens and makes the mushroom soup more satisfying. We mix the vegetables together with flour and now add quite a bit of butter and fry everything together for just a couple more minutes. After that, remove from heat and cover with a lid.

By this time, the water in the pan had already boiled, and the mushrooms had become softer. Cut the mushrooms and send them to the pan. We filter the water in which they soaked through gauze or a sieve and also pour it into our future soup. Cook for 20 minutes. While the mushrooms are cooking, peel the potatoes and cut into cubes. 20 minutes after the mushrooms boil, add potatoes to them. After the potatoes boil, remove the foam, make the fire quieter. After 10 minutes, add the frying, salt, pepper and bay leaf there. We cook our mushroom soup until the potatoes are ready.

Soup from dried mushrooms can be eaten immediately, as soon as cooked, but it is no less tasty on the second day, when it is a little infused.
Mushroom soup is served with sour cream. You can also cut the greens and sprinkle them on the plate when serving, but this already depends on the personal preference of your guests.

How to cook soup "Mushroom Kingdom"? Now we will tell you about how to cook mushroom soup from all types of mushrooms at once. If you are a real mushroom picker or just really like mushrooms - fried, dry or pickled, and you just can’t decide which method of cooking mushroom soup you like best - we will please you now. We found for you perfect recipe mushroom soup. Now you don't have to choose. All the mushrooms you have go into the Mushroom Kingdom soup. In practice, this is a combined hodgepodge, only mushroom.

Ingredients

dried mushrooms - 30 g;
different mushrooms (fried, pickled, salted, frozen, boiled) - 300 g;
carrots - 1 pc.;
onion - 1 pc.;
potatoes - 5 pcs.;
bay leaf - 2 pcs.;
salt;
pepper;
greenery;
sour cream;
vegetable oil;
butter;
water - 2 liters.

Cooking method:

Before you cook soup from dry mushrooms, soak them first in boiling water for about half an hour. We rub the carrots on a grater, finely chop the onion with a knife or a special chopper. We heat the vegetable oil in a pan, sauté the onion until it turns into a beautiful pearly color, add the carrots. When the carrot becomes a little softer, we introduce a little butter into the frying. Of course, frying with butter is not very healthy, but it is its creamy taste that is very well revealed in mushroom soup. When the frying is almost ready, add sour cream to it, reduce the heat and simmer under a closed lid for another five minutes.

We put a pot of water on the fire, bring the water to a boil. We check our dried mushrooms - by this time they should already soften. We cut the mushrooms and set to boil. You can not pour out the water from under them - we filter it through a sieve and pour it into the same pan. We clean the potatoes, cut into pieces and add to the mushroom broth, bring to a boil and cook for 10-15 minutes. We get our stocks of mushrooms - fried, salted, pickled. If we have boiled-frozen, we pre-defrost.

Remember that fresh mushrooms that have not passed the preliminary heat treatment, you can’t add to the soup, so we use any kind of mushrooms, except for fresh ones. We cut our mushrooms into beautiful slices and send them to the pan. Next, put the frying, bay leaf, salt and pepper in the pan. Bring to a boil and cook for another 3-4 minutes, until the potatoes are tender. Let it brew a little and serve with sour cream.

Mushroom soup can only be better than mushroom soup with cream. Delicate creamy notes not only sound great in an ensemble with mushrooms, they create a completely unique symphony of taste, while softening the mushroom soup and making it even more intense. This is an exquisite, but at the same time very simple recipe for mushroom soup made from dried mushrooms, any housewife can easily cope with it. Experience for this is not needed at all, it will be enough to please your loved ones. Creamy mushroom soup can be served with croutons from white bread, toast or toast.

Ingredients

milk 2.5% - 1.5 l;
cream 10-11% - a glass;
fresh mushrooms (champignons) - 300 g;
dried mushrooms (white) - 200 g;
vegetable oil;
butter - 100 g;
onion - 3 pcs.;
flour - 3 tbsp. spoons;
salt;
ground pepper;
black pepper - ½ teaspoon;
red pepper - 1 teaspoon.

Cooking method:

About an hour before boiling the soup, pour cold water over the dryer. You can also pour boiling water over the mushrooms - this will speed up the process, and after 20-30 minutes they will become soft. As soon as the mushrooms soften, cut them into small pieces.

Cut mushrooms into beautiful slices. Remember that only champignons can be put into the soup fresh, in no case should this be done with forest mushrooms - before getting into the soup, forest mushrooms must undergo heat treatment.

Mushrooms are put into the soup mainly for mass - they do not have such a bright taste and aroma as forest mushrooms, so they are used in tandem with dried porcini mushrooms, which just give that unique mushroom spirit. It turns out a full-bodied mushroom duet, playing a marvelous melody of taste on the most delicate spiritual strings of real gourmets.

Next, finely chop the onion and fry it in the already heated vegetable oil. As soon as the onion is golden, we send chopped mushrooms to it - both fresh champignons and soaked dry white ones. Add butter, stir and fry the mushrooms with onions in butter for about 10-15 minutes, stirring thoroughly. You can fry this in a saucepan or pan and then transfer it to a saucepan, but we recommend that you immediately use the saucepan and gradually add the ingredients there.

After 10-15 minutes of frying, carefully pour the flour into the mushrooms, stirring, fry everything together for another 2 minutes. Pour in the water in which we soaked the drying, then, stirring constantly, pour in the milk and cream. We make sure that foam and lumps do not form. When the creamy mushroom soup boils, reduce the heat, cover with a lid, but not very tightly, leave a gap for steam to escape, otherwise the soup will “run away”, and simmer the soup over low heat for another 15-20 minutes. Serve with crackers or white bread toasts.

This is perhaps the easiest dry mushroom soup recipe ever. All ingredients are crushed - finely chopped or passed through a grater or blender. Then we fry everything and send it to the soup. We have already got used to the fact that before preparing mushroom soup from dried mushrooms, you must first soak the dryer - but this time we will not need to do this.

It will take you just a few minutes to prepare this dish, and you will get almost a restaurant dish that will delight your family with its exquisite taste and indescribable mushroom aroma. It will be good to serve crackers to it, best of all from white bread, they are served at the table so that each guest can pour them into his plate.

Ingredients

water - 2 l;
dried mushrooms - 200 g;
onion - 1 pc.;
celery root - 1 pc.;
carrots - 2 pcs.;
vegetable oil;
Dill seeds;
greens (dill, parsley);
pepper;
boiled eggs- 3 pcs.;
lemon - 1 pc.

Cooking method

Grind dried mushrooms with a blender or coffee grinder to a powder state. Finely chop the onion and celery root or also chop with a blender, grate the carrots. Fry chopped vegetables in vegetable oil - first onion, until golden brown, then add chopped celery and carrots to it. Boil water, add zazharka to it and pour chopped mushrooms. Bring it to a boil again. Add spices and salt. Cook the mushroom soup for another 15 minutes.

Separately, boil the eggs and dry the crackers. Peel hard-boiled eggs and chop finely. We chop greens. Lemon cut into slices.
Pour the ready-made soup from chopped dry mushrooms into plates, and add chopped eggs, herbs and a slice of lemon in portions. We serve croutons to the table, they can also be added to the plate.

In many popular recipes for mushroom soup, we are advised to add sour cream, cream or cheese to mushrooms. Creamy notes very favorably set off the taste of mushrooms, making it more tender, but at the same time saturated. You can add processed cheese to the mushroom soup, at the very end of cooking, this will make the soup softer and also satisfying.

If you want to make mushroom soup with pasta or noodles, roast the pasta before cooking. To do this, you will need to heat a dry frying pan and pour pasta or noodles into it in a thin layer and, stirring, hold over low heat until golden brown. Then pasta keep their shape in the soup and do not boil.

For mushroom soup, porcini mushrooms are best suited - they are the most fragrant. But other noble mushrooms are also suitable. The mushroom selected for drying should not be very young, but not old either, then both the taste and aroma of your mushroom soup will be full-bodied and rich.

If you went to the forest in the fall and made your own supplies for the winter - great, if not, in modern world everything can be purchased at the supermarket.

In general, there are a lot of recipes for dishes that contain this wonderful product. For example, just recently we discovered many new recipes for julienne with mushrooms and chicken, which we found on the wonderful blog "Secrets of Home Economics". We cooked one of them and we got a very tasty delicacy.

The process of preparing any dishes with this ingredient is not very complicated, but you still need to know and follow the main points that should not be neglected. This is what we are going to do first.

Most importantly, when choosing mushrooms in a store, pay attention to the expiration date and packaging, if it is in ice, then it is better to refuse such a purchase - the freezing mode was probably not followed. Take care of your health.

Know! Mushrooms should never be re-frozen!

If the frozen mushrooms were previously boiled or fried, then no additional manipulations need to be done, just throw them into boiling water.
And if not, then boil raw frozen mushrooms for 40 minutes, while changing the water twice during cooking, then rinse and only then put in the soup.
Mushroom taste will be fully revealed only after 3 minutes of strong boiling at the end of cooking and infusion for 20 minutes.

Delicious mushroom soup recipe

Lenten soup is very easy to prepare and delicious to learn. In addition, it is easily digested and has a positive effect on the human body, filling it with the necessary energy.

This is because mushrooms contain the amino acids we need, antioxidants, calcium, phosphorus, zinc, iron and vitamins D, E, C, B.

Ingredients:

Mushrooms frozen 400 g
Potatoes - 4 pcs
Onion - 1 pc.
Carrots - 1 pc.
Oil - olive - 4 tbsp
Butter - 1 tsp
Salt - to taste
Pepper - to taste
Green dill - 0.5 bunch
Water - 1.8 l

Cooking method:

1. My potatoes, peel and cut into medium pieces.

2. We clean the onion into small cubes.

3. My carrots, remove the peel and cut into strips.

4. We put a pot of water on the stove, after boiling we put potatoes in it. At this time, we pass the onion with carrots over medium heat in a small amount of olive oil, adding a little water.

5. Remove the mushrooms and heat a little in a pan with butter for about three minutes.

6. As soon as the potatoes are cooked, put mushrooms and vegetables to it.

7. Salt, pepper to taste and add green dill. The soup is ready!

Bon Appetit!

Cooking mushroom soup from frozen champignons:

Most often in cooking, we use champignons, because they are always in the store, all year round. They give the dish an aroma and a peculiar pleasant taste.

This dish is served with crackers, sour cream and herbs. If desired, sour cream-garlic sauce is put separately.

Ingredients:

Meat broth (water) - 1.5 l
Onion - 1 pc.
Carrot - 1 pc.
Potato - 1 pc.
Champignons - 150 g
Vermicelli - 5 g
Sunflower oil - 40 l
Salt - to taste
Pepper - to taste
Greenery

Cooking method:

1. My potatoes, peel and cut into cubes. We put the pot with the broth on the stove, after boiling the liquid, pour the potatoes and cook.

2. Peel the onion with carrots, cut into slices and fry in a pan in sunflower oil.

3. Frozen mushrooms fry a little in oil.

4. We spread it in a saucepan to the boiled potatoes, throw out the onions and carrots, vermicelli there. Cook for 7-10 minutes.

5. Salt, pepper to taste, sprinkle with chopped herbs. Switch off, the soup is ready. Bon Appetit.

You can pour it into bowls and enjoy the wonderful taste of the finished soup!

Recipe for cooking in a slow cooker

Mushroom soups are prepared on the broth, which is obtained by cooking. They may include a variety of ingredients: potatoes, carrots, onions, celery, noodles, buckwheat, pearl barley or oatmeal.

Soups are also prepared with beans, pumpkin, prunes, eggplant, zucchini, Peking and sea cabbage. Delicious mushroom soups with shrimp or spinach.

I suggest to look detailed video mushroom soup recipe. Enjoy watching!

Bon Appetit!

Soup made from mushrooms with cream

Frozen mushroom soup has many useful properties. In terms of the amount of protein content in mushrooms, they are not inferior to meat. It has a beneficial effect on our body in general.

But as with all products, there are contraindications to the use of mushroom soups. Namely: childhood up to 3 years, the presence of diseases of the gastrointestinal tract, diseases of the kidneys and liver.

Incredibly delicious soup with cream. Try this recipe.

Ingredients:

Potatoes - 2 pcs
Mushrooms - 200 g
Carrot - 1 pc.
Onion - 1 pc.
Cream - 100 g
Vegetable oil - 1 tbsp
Salt - to taste
Pepper - to taste
Processed cheese - 90 g

Cooking method:

1. Peeled potatoes cut into cubes and put in boiling water to boil.

2. Peel carrots and onions. Finely chop the onion. Three carrots on a coarse grater.

3. In a frying pan in oil, fry the vegetables until golden brown with frozen, boiled mushrooms. We cut the cheese into large pieces.

4. Put the fried onions, carrots and mushrooms, as well as cheese into a saucepan with potatoes.

Mix, salt, pepper to taste.

5. Then pour the cream and mix again and let it boil. Turn off, put chopped greens.

6. Let the soup brew for about 20 minutes. Fragrant creamy soup is ready!

Bon Appetit!

The most delicious recipe for porcini mushrooms

In soups, mushrooms are used both as individual varieties and as a mixture. You should know that the types of mushrooms reveal themselves in different ways. White mushrooms and saffron mushrooms make the soup rich, nutritious and fragrant, from boletus, mushrooms and boletus mushrooms it is already less rich and satisfying, less bright taste from mushrooms and russula.

To make the dish more rich, you can use meat broth as a basis, instead of water. And in order for the soup to acquire a high nutritional value, part of the mushrooms can be finely chopped, the rest left whole if they are small in size, or cut in half. Keep in mind that mushrooms shrink when cooked.

Mushroom soups go well with many spices, such as black pepper, basil, cumin, garlic, rosemary, etc. Despite such a variety, you should be very careful with spices, otherwise they can spoil and clog the natural mushroom aroma and taste.

Did you know that the white fungus is considered the most useful, it contains substances that prevent the formation and development of tumors. It has a high content of iodine, zinc, manganese and copper.

Ingredients:

Chicken broth - 2.5 l
Mushrooms (boiled frozen) - 400 g
Potatoes - 3-4 pieces
Rice - 100 g
Carrot - 1 pc.
Onion - 1 pc.
Salt - to taste
Ground black pepper - to taste
Bay leaf - 1-2 pieces
Greens - to taste

Cooking method:

1. Ready chicken bouillon strained through cheesecloth until a transparent color, put on fire, cover with a lid.

2. Finely chop the onion head, three carrots on a coarse grater.

3. Pour vegetable oil into the pan and lay out the vegetables.

Fry until golden brown over medium heat.

4. Pour the washed rice into the boiling broth and cook for 3-5 minutes. Meanwhile, cut the peeled potatoes into medium-sized cubes.

Add to broth, cook for 10 minutes, stirring occasionally.

5. Then add the frozen boiled mushrooms and cook until the potatoes are ready for about 15 minutes. I have frozen porcini mushrooms cut into large pieces.

6. Put the frying into the soup, salt, pepper, add bay leaf, chopped greens, mix, cook for 3 minutes and turn off.

Let the soup brew for a few minutes and pour into bowls.

Bon Appetit!

Thanks for attention! Hope you enjoy the recipes! Bye everyone!