Fresh mushroom soup (2) Pour peeled, washed, sliced mushrooms with water and cook for 15-20 minutes. Then add rice and finely chopped onion sautéed in oil and cook for another 15 minutes. Season the soup with sour cream. When submitting...You will need: water - 3 glasses, fresh mushrooms - 4-6 pcs., onions - 1 pc., sour cream - 2 tbsp. spoons, butter - 2 tbsp. spoons, rice - 2 tbsp. spoons, parsley or dill, salt
Potato soup with fresh mushrooms Peel and rinse fresh mushrooms. Chop the legs and simmer with butter, simmer the diced onions and carrots separately. Cut the mushroom caps into slices, scald, place in a sieve and, when the water has drained, transfer to...You will need: porcini mushrooms (boletus, aspen) - 250 g, potatoes - 300 g, carrots - 50 g, onions - 50 g, butter - 17 g, bay leaves - 2 pcs., sour cream - 20 g, green onions - 10 g, dill - 10 g, water - 400 ml, salt
Fresh mushroom soup with zucchini 
Cut potatoes and zucchini into slices. Cut the onion into strips, fry in some oil for 2-3 minutes, then add the carrots cut into strips and fry all together for another 5 minutes. Finely chop the mushrooms. Bring 4 cups to a boil in...You will need: porcini mushrooms - 200-300 g, zucchini - 1 pc., potatoes - 2-3 pcs., carrots - 1 pc., tomato - 1 pc., onion - 1 head, butter - 40 g, sour cream - 4 tbsp. spoons, salt - to taste
Fresh mushroom soup 
Chop the peeled and washed mushrooms, add hot water and cook for 20 minutes. Cut the carrots into slices and fry in oil. Place fried carrots and diced potatoes into boiling mushroom broth. 10 minutes before&nbs...You will need: fresh mushrooms - 400 g, zucchini - 400 g, potatoes - 2 pcs., carrots - 1 pc., tomatoes - 1 pc., vegetable oil - 2 tbsp. spoons, water - 1 1/2 l, green onions - 50 g, salt
Mushroom soup with soy sauce 
Chop the mushrooms and cabbage and fry in oil until half cooked. Season with soy sauce. Pour in the broth, add salt and cook until tender. You can add potatoes, onions, and white cabbage to the soup. When serving, sprinkle the rub...You will need: soy sauce - 40 g, vegetable oil - 40 g, broth - 1.5 l, pickled seaweed - 130 g, fresh mushrooms - 250 g, green onions - 50 g, salt
Soup with fresh mushrooms and sour cream 
Wash the mushrooms and cut into cubes. Cut 2 onions into rings, fry in oil, add mushrooms and fry for another 20-25 minutes. Pour 2 liters of hot water, add salt, bring to a boil and cook for 5-10 minutes. Add...You will need: fresh mushrooms - 1 kg, onions - 4 heads, leeks - 100 g, sour cream - 100 g, butter - 3 tbsp. spoons, parsley, celery, salt
Dried mushroom soup Soak dried mushrooms for 2-3 hours. After this, rinse, drain and boil. Drain the water again. We put the prepared mushrooms in the chicken broth; if you wish, you can cut the mushrooms into small pieces before doing this; at the same time as the mushrooms, add the potatoes and salt. Cook for 10-15 minutes. T...You will need: 1. Dried mushrooms (I used boletus mushrooms), 2. Chicken broth (preferably homemade), 3. Potatoes (2-3 medium-sized pieces), 4. Onion (one small), 5. Melted cream cheese (200 g .), 6. Fresh herbs (parsley, dill)
Potato soup in old Czech style in bread 
Peel the potatoes, cut into cubes, add water and cook together with one whole onion until half cooked. Meanwhile, pour water over the dried mushrooms to soften or, if you are using fresh mushrooms, finely chop them. Add mushrooms to potatoes, add salt...You will need: 1 kg of potatoes, 1 liter of water, 1 medium bowl of dried or fresh mushrooms, 1 large onion, 50 g of flour, 200 g of sour cream, a bunch of dill, salt, pepper, round dark bread, one per serving
Mushroom soup with milk 1. We wash fresh mushrooms, cut them into small pieces, put them in a saucepan and fill them with water (the water should be 2-3 fingers higher than the mushrooms themselves). Add salt to taste and cook for 20 minutes over medium heat. 2. Sauté onions and carrots in butter. Adding...You will need: Fresh mushrooms (boletus, porcini) 400 g, Large potatoes 2 - 3 pcs., Carrots - 1 pc., Onions - 1 pc., Milk - 6% or more, Egg - 1 pc., Butter - 1 Art. spoon, Dill, Water, Salt, Black pepper
Noodle soup with mushrooms 
Soak the mushrooms for half an hour. Drain the mushrooms, add ~1.5-2 liters of cold water, cook (after boiling, cook for 15-20 minutes at medium boil). Remove the mushrooms. Fry the chopped onion and carrot, grated on a coarse grater, until slightly golden brown. Finely chopped mushrooms...You will need: - dried porcini mushrooms 30-40 g, - 1 medium carrot, - 1 small onion, - noodles (preferably Italian) by eye ~ 150-200 g, - 1-2 tbsp. tablespoons of vegetable oil, -greens: dill, parsley, fresh or dried
If you suddenly want something light, tasty and special, think about making mushroom soup? This is a great solution even when you have very little time to cook. It can be cooked with either fresh, dried or frozen mushrooms. Now, in the autumn, is the perfect time to pick fresh mushrooms and prepare a flavorful soup from them.
This dish can be prepared all year round, which makes me especially happy. After all, my family simply adore him. Today I will share with you my favorite recipes for making such soups. After all, a seemingly ordinary and traditional dish has many options for preparation and serving. Each of them is good in its own way.
Try each one and decide which one is best. To be honest, I haven’t made this choice until now and I’m preparing each of them in turn, for variety.
Mushrooms, especially porcini mushrooms, are champions in terms of healthy protein content. One kilogram contains more of them than the same amount of beef. But the fat content is several times less. This gives them an undeniable advantage.
Creamy soup with chanterelles
The very delicate and rich taste of this dish will not leave anyone indifferent. It's easy to prepare. Try it! I'm sure you will love this recipe too.
Ingredients:
- 600 grams of fresh chanterelles;
- half a kilo of potatoes;
- 1 carrot;
- 1 small onion;
- a glass of heavy cream;
- laurel;
- salt and spices to taste.
Step-by-step description of the recipe:
1. Wash the chanterelles and cut into small pieces. Heat oil in a frying pan and send them to fry. As soon as all the water has evaporated, you need to fry it over low heat for another 5 minutes.
2. Grease the pan in which you plan to cook the soup with oil. Cut the onion into medium pieces and fry until golden.
3. Cut the carrots into large cubes (at your discretion) and fry. Fry for another five minutes.
4. After the carrots, add coarsely chopped potatoes and fry them with vegetables for another five minutes. After this, pour in water and bring to a boil at maximum power on the stove. As soon as the broth boils, add bay leaf and cook for 10 minutes.
5. Meanwhile, all the liquid from the mushrooms has already evaporated and they begin to “shoot”. Salt them and season to taste.
6. Remove the bay leaf from the soup and puree it with a blender. After this, add mushrooms and mix.
7. Add warmed cream and stir evenly. Taste and add any missing spices if necessary. Now the soup needs to be brought to a boil and immediately removed from the heat.
8. This dish is self-sufficient and does not require additional dishes for serving. But homemade croutons are always good for any cream of soup. Help yourself!
Soup with champignons and vermicelli
Champignons are prepared very quickly and easily. Even adult children can eat dishes from them. Making soup from them, and even adding vermicelli, is a great idea. It turns out very tasty and satisfying. The dish is suitable both for lunch with the family and for a friendly company.
Ingredients:
- 300 grams of champignons;
- carrot;
- 2 potatoes;
- bulb;
- a handful of web noodles;
- 2 tablespoons sour cream;
- salt and black pepper to taste.
Step-by-step description of the recipe:
1. Peel the potatoes and cut into medium cubes, as you usually do for soup. Pour water into a saucepan and cook the potatoes there for about 7-10 minutes after boiling over medium heat. Lightly salt the water.
2. Chop the onion and fry in a small amount of oil for 3 minutes. Rub the carrots through a grater and add to the onion. Fry them together for another five minutes.
3. Cut the mushrooms into slices.
4. Send them to vegetables. They will release the water soon. It is necessary to simmer in this state until the liquid has completely evaporated.
6. Add the finished frying to the boil with potatoes. Throw in the web noodles. You can add 1 bay leaf for flavor. If necessary, add salt and the missing spices. Cook for another 5-7 minutes and the dish is ready.
Serve the soup with sour cream and herbs.
Mushroom soup with cheese and chicken broth
The balanced combination of ingredients provides the soup with excellent flavor. This dish is very satisfying, tasty and beautiful. Treat your family to this delicious treat, they will be delighted.
Ingredients:
- 2 and a half liters of chicken broth;
- 2 onions;
- 4 potatoes;
- salt;
- half a kilo of champignons;
- 200 grams of soft processed cheese;
- leeks and herbs to taste.;
- 1 carrot.
Step-by-step description of the recipe:
1. Prepare salted chicken broth.
2. Peel the potatoes and cut into cubes. Send it to cook in the broth. Add one onion there, after making a cross-shaped cut on it. This way it will better release all its flavor into the soup.
3. Cut the mushrooms into small pieces. Chop the onions and carrots in the usual way for frying.
4. Simmer the mushrooms and vegetables for 10 minutes over medium heat with the addition of a small amount of oil.
5. Add prepared mushrooms to the broth with potatoes, stir and assess the presence of salt. You may want to add seasoning or black pepper. Remove the whole onion.
6. Add finely chopped greens and leeks. Place the cheese into the simmering mixture and stir until it is completely dissolved. Boil for 2 minutes and the dish is ready.
As you can see, it's easy to prepare. All that remains is to appreciate it for its taste! Bon appetit!
Mushroom soup with eggplant recipe
Eggplants give the classic mushroom soup a special and piquant touch. We will prepare it from two types of mushrooms (fresh and frozen). You can use what you have on hand.
Ingredients:
- 2 cloves of garlic;
- 1 carrot;
- 3 potatoes;
- celery root - approximately 100 grams;
- 1 onion;
- 10 medium champignons;
- 50 grams of dried mushrooms;
- 2 bay leaves;
- 2 liters of water;
- 1 pod of hot pepper;
- 2 small eggplants;
- 2 tablespoons sesame seeds;
- salt and herbs to taste.
Step-by-step description of the recipe:
1.Chop half of the prepared amount of carrots and celery into cubes. Chop the garlic too. Cut the onion crosswise to the middle. Place these ingredients in a saucepan.
2. Wash dry mushrooms and, if necessary, chop. Add them to the vegetables and cover with water. Add laurel. As soon as the contents boil, you need to reduce the power and simmer for 20 minutes. Then strain the broth through a sieve. You can throw away the vegetables, and select the mushrooms and continue working with them.
3. Chop fresh champignons. Chop the remaining carrots and celery into neat pieces. Wash the eggplants, peel them and cut into strips or cubes. Do the same with potatoes. Remove the seeds from the hot pepper and cut into rings.
4. Fry eggplants and fresh champignons in oil. After the water has completely evaporated, fry for another 3-5 minutes.
5. Cook potatoes and eggplants fried with mushrooms in boiling broth for 5 minutes.
6. Without wasting time, fry the carrots and celery while the vegetables are cooking.
7. Add them to the soup, along with hot pepper. Cook for 10 minutes. In the meantime, let's prepare one secret ingredient for a special taste.
8. Fry sesame seeds in a dry frying pan and add to cooking. After 5 minutes you can remove from the stove. Sprinkle with chopped herbs.
The special and aromatic soup is ready and needs to be served immediately! Bon appetit!
Meat soup with mushrooms - tasty and satisfying
You can successfully overcome the path to a man’s heart thanks to this dish. It is very filling and tasty. You can prepare it in no time. I usually made this soup with chicken. But when my family asked for it for lunch, I discovered that there was only beef in the refrigerator. Having taken the risk of preparing a dish with her, I did not lose at all. It turned out great!
Ingredients:
- 300 grams of meat (beef);
- 1 carrot;
- 300 grams of mushrooms;
- 1 onion;
- 1 stalk of celery;
- laurel;
- 3 potatoes;
- 3 peppercorns;
- 2 cloves of garlic;
- greens to taste.
Step-by-step description of the recipe:
1. Cut the meat into pieces, about one and a half by one and a half centimeters. Fry them in an oil pan on high heat until golden brown. At the same time, be sure to stir so that the meat does not burn. After that, put it in a saucepan, add water and let it cook. Salt, add bay leaf and peppercorns.
2. Cut onions and carrots into small strips. Do the same with garlic.
3. Chop the celery into slices.
4. Cut the mushrooms into medium pieces and fry in oil. After the water has evaporated, fry for 5 minutes. Then add to the cooking meat. Place chopped potatoes here.
5. Sauté vegetables over low heat for 7-10 minutes. Then also add to the soup.
6. Boil the soup until the meat is ready, then remove the bay leaf and remove from the stove.
Video - Mushroom puree or cream soup from frozen mushrooms
A very educational video from a famous chef with world experience. He will tell you how to cook mushroom soup deliciously and beautifully according to all the rules. I took my time and studied the video in detail. Take a look too!
I hope you enjoyed today's recipes for making delicious mushroom soups. I tried to choose as many different ways as possible so that each of you could find your favorite option.
I wish you creative victories on the culinary front!
Description
– one of the most popular types of classic soup. In general, it is often cooked from porcini mushrooms, which make the broth clear, but in our recipe we used several types of mushrooms, which did not change the final result at all.
Most of all, this soup will appeal to those who take special care of their figure, since it contains a minimum set of calories, and it saturates the body quite quickly.
Regular consumption of mushroom soup brings undeniable benefits, and all because it contains as many as 18 different amino acids, which undoubtedly have a beneficial effect on the body and help improve memory and develop brain activity.
Among other things, mushroom soup contains all the B vitamins, which is why this soup can easily be compared with cereals and fresh vegetables. B vitamins confidently guard our nervous system and carefully keep nails and hair in a healthy condition.
Mushroom soup is loved by many adults, and even children. It turns out very tasty and aromatic no matter what types of mushrooms you use for cooking. And besides, such a soup will charge you with energy for the whole day and give your body a full range of vitamins and useful components. To prepare classic mushroom soup at home, you need to carefully select mushrooms, stock up on other necessary ingredients and open our recipe with step-by-step photos. With its help, the process of preparing mushroom soup will be easy and fast.
Ingredients
-
(800 g) -
(1 tsp) -
(200 g) -
(30 g) -
(200 g) -
(20 g) -
(70 g) -
(100 g)
Cooking steps
Take the mushrooms and wash them as thoroughly as possible, peeling and trimming off all unusable parts. Next, cut the mushrooms into not very large pieces and place them in the pan in which you will cook the soup.
Pour water over the mushrooms and wait until they boil. You should get about two liters of water. When the water boils, add an onion cut into two parts and a little salt to the pan, let the broth boil for half an hour. About 15 minutes before the end of cooking, add pre-diced potatoes.
At this time, take another onion, peel it and finely chop it, after which the onion must be fried.
Now peel the carrots and cut them into small cubes. If you have a very small carrot, you can cut it into slices.
Pour the carrots into the frying pan with the onions and fry it all until the frying acquires a rich golden hue.
Pour the finished frying into the broth and let it boil for about five more minutes. When it's ready, remove the pan from the heat and let the soup sit for a while.
That's it, your mushroom soup is ready to eat! You can serve it seasoned with sour cream and herbs.
Bon appetit!
Today we will tell you how to cook mushroom soup from fresh mushrooms. This dish, with its delicious taste and alluring aroma, has won the favor of the most discerning gourmets.
Mushroom soup made from fresh mushrooms - recipe in a slow cooker
Ingredients:
- champignons – 575 g;
- potato tubers – 475 g;
- onion – 85 g;
- carrots – 85 g;
- parsley root – 50 g;
- soft – 175 g;
- purified water;
- laurel leaves - to taste;
- - taste;
- ground black pepper - to taste;
- salt - to taste;
- butter;
- fresh herbs to choose from - to taste.
Preparation
We peel and chop the onions into half rings and place them in the device’s container greased with butter. Let it brown a little by selecting the “Baking” or “Frying” mode on the display. We clean the carrots and parsley root, grate them through a medium or coarse grater and add them to the onion. After five minutes, throw in the peeled and chopped into small cubes potatoes and chopped mushrooms. Don't forget to rinse them thoroughly first. We keep the dish, stirring, in the same program for another twenty minutes. Then add soft processed cheese, season the dish with salt, ground black pepper and nutmeg, throw in laurel leaves and pour in boiling water.
We change the program to the “Stew” mode and bring the soup to readiness within forty minutes. At the end of the cooking process, season the soup with any fresh herbs of your choice.
How to cook mushroom soup from fresh porcini mushrooms?
Ingredients:
- porcini mushrooms – 400 g;
- onion – 90 g;
- potato tubers – 400 g;
- carrots – 90 g;
- pasta or noodles – 100 g;
- bay leaves – 2 pcs.;
- filtered water – 2.5 l;
- fresh herbs;
- ground black pepper;
- salt.
Preparation
Soak the porcini mushrooms in cold water for thirty minutes, then rinse them thoroughly, chop them into small pieces and place them in a pan with filtered water. Place the container on the fire, heat to a boil and boil for forty minutes.
In the meantime, remove the skins and chop the potato tubers into small pieces, and pass the carrots through a coarse grater. We also peel and finely chop the onion. Heat a frying pan with vegetable oil and sauté the onions and carrots until soft.
Throw the prepared potatoes into the pan with almost ready mushrooms and transfer the contents of the pan. Season the soup with salt, ground black pepper and throw in the bay leaves. Bring to a boil again and cook over low heat for twenty minutes.
Two minutes before readiness, add noodles or pasta and finely chopped herbs to the soup.
Cream of mushroom soup made from fresh mushrooms
Ingredients:
- fresh champignons – 520 g;
- onion – 150 g;
- butter – 45 g;
- cream – 200 ml;
- wheat flour – 60 g;
- refined vegetable oil – 35 ml;
- chicken broth – 600 ml;
- fresh herbs;
- ground black pepper;
- salt.
Preparation
Finely chop the onion and pre-washed champignons and place in a heated frying pan with 
vegetable oil. Let them soak until soft, seasoning them with salt and ground black pepper. When ready, put the contents of the frying pan into a blender, pour in two hundred milliliters of broth and break the mixture to a smooth, creamy consistency.
Saute the flour in melted butter in a saucepan for one and a half minutes, add the prepared mushroom cream, the rest of the broth and let it boil. Keep the dish on low heat for seven minutes, pour in the cream and heat again to a boil. Immediately remove the container with the soup from the stove, add salt and pepper to taste.
Serve the dish with croutons and a sprig of fresh herbs.
Mushroom soup is always appropriate, at any time of the year, but especially classic mushroom soup is good in winter. And so, when it’s already cold, you need to know how to properly prepare delicious mushroom soup.
It makes the best soup. They, along with milk mushrooms and saffron milk caps, are among the three most valuable and nutritious mushrooms. But, if desired, they can be changed to others. These can be champignons, boletus, and boletus.
I think it’s obvious that the most flavorful soup will be one made with freshly picked mushrooms. Although, depending on the season, it is possible to prepare an appetizing first course of dried, frozen or canned mushrooms. The cooking procedure itself does not change fundamentally. Let's consider several options, as well as tips and recommendations for preparation.
Fresh mushroom soup - a simple step-by-step recipe with photos
By adhering to all the points of this recipe, you will get a wonderful result - aromatic, rich, beautifully presented mushroom soup, for which your family or friends will praise you.
To prepare 6 servings of mushroom soup you will need:
- fresh, pre-peeled and soaked mushrooms - 500 grams;
- medium sized potatoes - 6 pieces;
- one medium carrot or half a large one;
- 1 large onion;
- 50 ml sunflower oil;
- fresh or frozen dill and parsley;
- sour cream 250 ml.
Product preparation:
Wash the mushrooms thoroughly and chop them with a knife. Leave 6 small mushrooms whole (I’ll explain why below...). Peel the vegetables.
How to cook:
Pour 3 liters into a spacious saucepan. water and lower the coarsely chopped potatoes.
Wait until it boils and add the mushrooms. Let it simmer slowly for half an hour. At this stage you need to add salt, remembering that under-salting is better than its opposite.
Cooking carrots. Cut the root vegetable into equal pieces, about 4 cm long. Grate it on a Korean grater or cut it into cubes.
We are preparing the dressing. Place the carrots in a frying pan with hot oil and sauté for 8-10 minutes.
We add onions to the carrots and continue sautéing. We do not allow deep frying; to do this, shake the pan all the time.
Add our sauté to the soup and cook for another 5-7 minutes.
In the last minutes, add black pepper, taste and, if necessary, add more spices.
That's it, the soup is ready. When serving, use a spoon to remove pieces of potato and mash them.
Pour the soup and on top, in each plate, put a whole mushroom that we prepared in advance. Here's beauty for you!
Serve with sour cream and herbs.
Classic mushroom soup made from dried mushrooms with sour cream
To prepare mushroom soup according to a traditional Russian recipe, you will need: two liters of water, 50 g of dry or 500 g of fresh porcini mushrooms, 1 small carrot, parsley root, small onion, a little oil or fat for frying, 8 medium potatoes and salt to taste .
If you are preparing the first of the dried mushrooms, be sure to pre-soak them for 3-4 hours. Then the mushrooms are boiled in the same water. You should not drain it, otherwise the dish will lose its flavor. Mushrooms (both dry and fresh) need to be cooked for about 40 minutes.
Carrot roots, parsley and a small onion should be finely chopped and lightly fried. While frying is cooking, cut the potatoes into strips. Place the potatoes and the roast into the mushroom broth at the same time, and cook the broth for another 20 minutes. It is better to salt mushroom soup at the end of the whole process.
Serve classic mushroom soup with sour cream and fresh chopped dill.
If you are preparing the first one using fresh mushrooms, which are only from the forest, you can put them not in water, but in meat broth - this is a blast. It turns out very tasty if you cook it in mushroom soup and add the meat itself, but not a lot. You can fry them in butter for more flavor, and only then cook broth from them.
In summer, you can add a small zucchini and tomato to fresh mushroom soup, about 10 minutes before the end of cooking.
In winter, it is very good to add pearl barley to mushroom soup - this makes the soup more satisfying.
You can prepare mushroom pickle. To do this, add chopped pickles to the classic soup - about 20 minutes after the start of cooking the mushrooms. For two liters of broth, it is enough to take two small cucumbers.
If you are preparing the soup for one time, it is not necessary to buy sour cream for it. You can cook mushroom soup with milk dressing - it tastes no worse than the classic with sour cream! The dressing is quite simple to prepare: beat a couple of eggs with half a glass of sour milk, a piece of butter and red pepper. Add the dressing to the soup 5 minutes before the end of cooking.
If you don't like sour cream, you can season the mushroom soup with an egg. Beat the egg and pour it into the first one, stirring it vigorously.
If you like spicy dishes, then it is better to add red pepper to the mushroom soup. Excellent as a seasoning and soy sauce.
Consider this option: when you pour the liquid into plates, pour crackers on top of each (who wants...). Highly recommend.
Mushroom soup is very nutritious and healthy
Mushroom soup is not only tasty, but also healthy because it contains valuable amino acids. These are valine and tryptophan, first of all. Other amino acids can, if necessary, replace each other, but not these. The value of valine and tryptophan is invaluable. They are important for muscle function, nerves, good mood, and sleep.
On the road, another delicious recipe.
