How to make mushroom soup from mushrooms. Mushroom soup made from frozen mushrooms. Recipe with photo: how to cook salted mushroom soup

We cook even more deliciously
When cooking mushroom soup, you can use garlic, celery, parsley root, suneli hops, and tarragon as spices. You can replace (partially or completely) sunflower oil with butter or olive oil, but when adding oil, it is important to consider that the mushrooms themselves have a “fatty” taste.
When preparing mushroom soup, you can add cheese (hard or melted), milk or cream for a more velvety consistency. Potatoes can be replaced with turnips, pearl barley or rice.

For a tasty and rich soup, boletus, boletus, boletus, and boletus are suitable, and for strict fasting and for dietary soups, use puffballs, russula, champignons and oyster mushrooms. As a rule, wild mushrooms are not mixed with mushrooms brought from farms.

How to Serve Mushroom Soup
Mushroom soup is served with fresh white bread, green onions and sour cream, and cream of mushroom soup is served with croutons or croutons.

How much dried mushrooms to use for soup
In order to prepare 4 liters of soup from dried forest mushrooms, you need to pour 5 large handfuls of dried mushrooms with water for 1 hour, then cook the broth from them for 10 minutes.

How to cook lean mushroom soup
Mycelium is considered a lean soup, but if you need a strictly lean dish - when frying onions, vegetable oil can be replaced with mushroom broth (but not from champignons) - any mushrooms with an oily surface, for example, will do. honey mushrooms

How to thicken mushroom soup
Boil the potatoes separately from the broth, grind them into puree and add them in this form to the mushroom soup 5 minutes before the end of cooking. You can add chopped boiled eggs in the same way.

How long does mushroom soup last?
3-4 days in the refrigerator.

If mushroom soup is bitter
The bitterness of mushroom soup does not at all indicate the presence of inedible mushrooms in the soup. For example, if mushrooms are not carefully cleaned, pine needles and moss could get into the soup, which can ruin the taste of the dish. Russula, dried mushrooms that have been dried at unmerciful temperatures, as well as mushrooms that are too old can become bitter. To remove bitterness, you can add sour cream for softening and black pepper for spiciness.

Preparing mushroom soup for the winter

Products
Mushrooms (porcini, boletus, boletus and the like) - 400 grams
Garlic - 3 cloves
Carrots - 1 piece
Onion - 1 piece
Citric acid - 4 grams
Laurel - 1 leaf
Black peppercorns - 3 pieces
Water - 0.5 liters
Dill and parsley - to taste

How to prepare mushroom soup for the winter
1. Peel, rinse, and place the mushrooms in a saucepan.
2. Pour water over the mushrooms, cook together with chopped herbs and grated carrots.
3. After half an hour of cooking, strain the broth, add salt, sweeten, add citric acid and stir.
4. Cool the mushrooms a little, chop them into small pieces, place them in sterilized jars, add bay leaves and pepper, peeled garlic and pour in the broth.
5. Line a deep saucepan (so that the jar can fit in it) with a towel, fill it with water and put it on the fire.
6. When the water in the pan warms up to the temperature of the cans, place the can of mushroom soup in the pan.
7. After the water boils, reduce the heat and sterilize the jar of soup for 1 hour.

How to cook mushroom soup from fresh champignons

This is perhaps the simplest and most affordable option, since champignons can be easily purchased at your nearest store. As for the other ingredients, they are also always on hand. For 300 g of mushrooms you should take two large potatoes, a carrot, an onion, a little vegetable oil to fry the vegetables in, salt and any spices.

Before cooking mushroom soup, you need to thoroughly rinse the champignons and cut them into small pieces. Then they are boiled in 2 liters of water for 15 minutes. While the broth is cooking, peel the onions and carrots, chop them finely and fry them in oil. Peeled and diced potatoes are sent to the champignons, and after 10 minutes the frying is placed there. After boiling, the soup is salted, spices are added, and after 10 minutes it is turned off. This dish is served with sour cream and sprinkled with herbs. It turns out very tasty and quite filling.

Dried forest mushroom soup with lentils

This more interesting version of the first course takes a little longer to cook and is thicker. Before cooking mushroom soup from dried honey mushrooms, chanterelles or porcini mushrooms, you need to soak them in warm water for a couple of hours. For 2 liters of broth, 50 g of mushrooms will be enough. In addition to them, you need to take a glass of lentils, vegetables (leek, onion, carrots, bell pepper, celery stalk, garlic clove), salt and spices to taste, vegetable oil. After the mushrooms have swollen in water, they are washed and boiled for an hour. During this time, you can prepare the vegetables - peel and chop. The onion is cut into half rings, carrots and peppers into small strips, celery into cubes, garlic as small as possible, and leeks into thin rings (only the white part of the stem). Then garlic and both types of onions are fried in oil, then carrots, peppers are added, and at the very end - celery. When the vegetables become soft, you need to remove the mushrooms from the broth and also add them to the frying pan, and after 2-3 minutes turn off the heat. Pour washed lentils into the broth, add salt after boiling, add the contents of the frying pan, season to taste, and then cook until the ingredients are ready. Served with herbs, sour cream, croutons.

Mushroom soup with honey mushrooms

Of course, fresh forest mushrooms, which were collected the day before in the forest away from roads and populated areas, will make any dish tastier. But if these are not available, frozen ones from the store will do. For half a kilo of mushrooms take several potatoes, carrots, onions, herbs, a little salt and spices. The main secret of preparing a delicious soup from honey mushrooms is their size. The smaller they are, the tastier the dish will be. Therefore, before cooking mushroom soup, you should choose the smallest ones. When honey mushrooms are from the store, and there is not much choice, anything will do. After the mushrooms are thawed, washed and sorted, they are poured with boiling water and cooked for half an hour. Then the honey mushrooms are thrown into a colander, water is boiled again (about 2 liters) and cooking continues, adding peeled and randomly chopped potatoes, as well as whole onions and carrots. The soup is salted, spices are added and left on the fire for 20 minutes.

When the dish is ready, take out the carrots and onions, pour the soup into bowls, sprinkle with herbs and add sour cream.

Mushroom soup with meat

Any of the recipes described can be made more satisfying if cooked with meat broth. Beef or chicken are suitable for this; lovers of fatty foods can take pork ribs. In this case, first cook the broth with the meat, and only then continue to prepare the soup, following the recipe.

Mushroom soup is delicious from any mushroom. In summer and autumn it is good to use white ones; they fill the dish with a unique aroma. In winter, the best option is champignons, dried mushrooms, and oyster mushrooms.

Having spent a little time and effort, the stew will turn out aromatic and appetizing. If you want to make the dish perfect, add croutons in portions.

Mushroom soup is always a treat on the table.

Ingredients:

• champignons – 500 g;
• sour cream;
• vegetable oil;
• onions – 2 pcs.;
• greenery;
• water – 2700 ml;
• carrots – 1 pc.;
• potatoes – 3 pcs.;
• salt.

Preparation:

1. Prepare the mushrooms, chop the onions, grate the carrots on a coarse grater.
2. Sauté vegetables in oil until soft.
3. Place the mushrooms in the fryer.
4. Cut the potatoes into cubes and place them in boiling water. Boil, add frying, simmer for 10 minutes.
5. Chop the greens.
6. Add in portions along with sour cream.

In a slow cooker

Mushroom stew is popular among every nation. Healthy mushroom soup made from champignons in a slow cooker will delight even the capricious gourmet.

Ingredients:

• cream – 210 ml;
• champignons – 550 g;
• potatoes – 6 pcs.;
• water – 600 ml;
• greenery;
• onion – 1 pc.;
• pepper;
• salt.

Preparation:

1. Chop the mushrooms and chop the onion.
2. Pour vegetable oil into the pan, fry the ingredients by selecting the “Frying” or “Baking” program.
3. Cut the potatoes into squares, add to the bowl, pour in water. Close the lid and select the “Soup” mode.
4. Salt the cream, sprinkle with pepper, beat, add to the dish.
5. Pour chopped greens in portions.

Making dried mushroom soup

Thrifty housewives prepare forest gifts in the fall. And how delicious it is to get a handful of dried mushrooms and cook a fragrant stew.

The mere mention of mushroom soup made from dried forest products makes the sense of smell remember this unique aroma!

Ingredients:

• carrots – 1 pc.;
• dried mushrooms – 55 g;
• potatoes – 370 g;
• parsley root;
• onion – 1 pc.;
• vegetable oil;
• fresh dill;
• sour cream;
• pepper;
• salt.

Ingredients:

1. Place forest gifts in hot water, leave for 1.5 hours, they should swell.
2. Drain the water, but do not throw it away, you will need it.
3. Cut the mushrooms, potatoes into cubes, chop the onion, parsley root, chop the carrots on a coarse grater.
4. Place vegetables in a pan of boiling water and boil for 10 minutes.
5. Add the liquid that remained after soaking, mushrooms, add salt to taste, and sprinkle with pepper.
6. Cook on low heat until the mushrooms are done.
7. Garnish with dill and serve with sour cream.

The most delicate recipe with melted cheese

This dish will conquer everyone. Mushroom soup with melted cheese will have a delicate creamy taste and incomparable aroma.

Ingredients:

• champignons – 300 g;
• processed cheese – 2 pcs.;
• cream – 120 ml;
• carrots – 1 pc.;
• potatoes – 3 pcs.;
• pepper;
• water – 2 l;
• onion – 1 pc.;
• vegetable oil;
• salt – 4 g;
• greenery.

Preparation:

1. Cut the potatoes, place the resulting cubes in hot water and boil.
2. Chop the onion, coarsely grate the carrots, cut the mushrooms into slices.
3. Heat oil in a saucepan and sauté vegetables. After a couple of minutes, add the champignons and fry everything.
4. Send the frying to the potatoes, cook for 5-7 minutes.
5. Cut the cheese, chop the greens.
6. Combine cream with cheese, salt and pepper, add to the pan.
7. Bring to a boil, sprinkle with herbs. Let it brew before serving.

Cream of mushroom soup - step by step

The resulting soup has a delicate consistency.

Delicate texture and unique taste - this is what mushroom cream soup is all about.

Ingredients:

• mushrooms – 340 g;
• chicken broth – 1 l;
• cream – 55 ml;
• garlic – 1 clove;
• butter – 55 g;
• flour – 1 tbsp. spoon;
• loaf – 200 g;
• greenery;
• pepper;
• salt.

Preparation:

1. Cut the mushrooms into slices, chop the onion and garlic, place in a frying pan with oil. Fry until the ingredients are soft, add flour and salt at the end.
2. Place the prepared mushrooms in a saucepan and puree with an immersion blender.
3. Pour in the broth, add pepper, butter, add cream, boil, check for salt.
4. Trim the edges of the loaf, cut into cubes, and dry over medium heat.
5. Chop the greens.
6. Serve in portions, garnished with croutons and herbs.

From frozen mushrooms

The frozen product can be purchased in all major stores. Thanks to special freezing, mushrooms retain their original taste and aroma. Therefore, even in winter, cooked frozen mushroom soup will delight you with its summer fragrance.

Ingredients:

• frozen mushrooms – 470 g;
• onion – 1 head;
• tomato – 2 pcs.;
• carrots – 1 pc.;
• bell pepper;
• potatoes – 5 pcs.;
• butter – 17 g;
• vegetable oil;
• pepper;
• salt.

Preparation:

1. Thaw the mushrooms. So that they do not lose their nutritional properties and aroma, they should be defrosted gradually: remove them from the freezer in advance, leave them in the refrigerator for several hours, then on the table without exposing them to high temperatures.
2. Chop the prepared mushrooms, chop the onion, coarsely grate the carrots.
3. Pour oil into a frying pan and heat it up. Fry the products, add butter, simmer for 10 minutes under the lid.
4. Grind the potatoes, chop the tomatoes and sweet peppers. Place vegetables in boiling water, add fried ingredients, salt and pepper to taste. Cook until done for 10 minutes.

Dried mushroom soup - simple and delicious

A simple dietary option will benefit everyone.

At any time of the year, such soup is a welcome guest on the table!

Ingredients:

• dried mushrooms – 35 g;
• champignons – 400 g;
• onion – 1 pc.;
• carrots – 2 pcs.;
• potatoes – 5 pcs.;
• cream – 120 ml;
• flour – 2 tbsp. l.;
• butter – 2 tbsp. l.;
• salt;
• green onions;
• dill.

Preparation:

1. Boil dry mushrooms in enough salted water until soft. Drain the liquid separately, squeeze out the mushrooms, and cool.
2. Finely chop the potatoes, place in water to remove excess starch, drain the liquid.
3. Separately, bring the water to a boil, add the potatoes, and boil until tender.
4. Grate the carrots, finely chop the onion.
5. Sauté onions and carrot shavings in a frying pan with oil. Add chopped champignons, fry, add more flour to thicken, stir. Put butter, pour in cream. Pour into a saucepan with potatoes, add salt to taste.
6. Garnish with chopped herbs. If you want a more flavorful dish, leave it to brew.

From oyster mushrooms

For cooking, choose young mushrooms. They can be distinguished by a brownish convex cap, sometimes dark gray, the edges should be rolled up. Their legs are short and dense. Such forest gifts will help saturate the food with a delicate taste. Old mushrooms will be tough and tasteless.

Ingredients:

• oyster mushrooms – 230 g;
• water – 1.5 liters;
• onion – 1 pc.;
• sunflower oil;
• potatoes – 2 pcs.;
• pepper;
• carrots – 1 pc.;
• parsley;
• salt – 1 teaspoon;
• Bay leaf;
• peppercorns;
• garlic – 1 clove.

Preparation:

1. Chop the mushrooms, cut off the dense base, do not throw away.
2. Chop the onion, garlic, and chop the carrots using a coarse grater.
3. Pour oil into a frying pan, place the oyster mushrooms, then add the vegetables and fry.
4. Cut the potatoes, place in water and boil. Add the roast, the hard base of the mushrooms, spices, and simmer for 10 minutes. Remove the mushroom part and add salt to taste.
5. Leave the oyster mushroom soup covered for a quarter of an hour.
6. Garnish the dish with chopped herbs.

With porcini mushrooms

Try this flavorful chowder with rich mushroom flavor and high nutritional value.

It is impossible to find a person who would refuse such a delicious mushroom soup!

Ingredients:

• white mushroom – 6 pcs.;
• oil – 2 tbsp. spoons;
• celery root;
• potatoes – 4 pcs.;
• Bay leaf;
• peppercorns;
• onion – 1 pc.;
• sour cream;
• carrots – 1 pc.;
• dill;
• salt.

Preparation:

1. Chop the onion and roots and sauté in oil.
2. Pour the prepared mushrooms with water, bring to a boil, boil for half an hour, skimming foam from the surface as it forms.
3. Cut the potatoes into cubes, place them together with the fried liquid in the liquid with mushrooms, add spices. Boil. Add salt to taste and boil until done.
4. Chop the dill and sprinkle in portions, adding sour cream to each plate.

Mushroom soup with chicken and noodles

This variation is not quite ordinary, more interesting, complemented by zucchini.

Ingredients:

• chicken – 400 g;
• porcini mushrooms – 300 g;
• onion – 1 pc.;
• carrots – 2 pcs.;
• pepper – 4 peas;
• garlic – 3 cloves;
• Sunflower oil – 2 tbsp. spoons;
• water – 2200 ml;
• vermicelli – 210 g;
• laurel – 2 leaves;
• zucchini – 320 g;
• cloves – 1 pc.;
• parsley;
• green onion – 15 g;
• butter – 1 tbsp. spoon;
• salt.

Preparation:

1. Pour water over the chicken, bring to a boil, drain the liquid, and add a new batch. Boil with added spices.
2. Chop the onion, garlic, chop the carrots.
3. Sauté the vegetables in a frying pan with oil, place in the broth and add salt.
4. Cut the chicken into pieces.
5. Place thinly sliced ​​mushrooms into the broth and boil.
Honey mushroom soup will add a note of pleasant variety to your diet.

Ingredients:

• onions – 2 pcs.;
• potatoes – 3 pcs.;
• pepper;
• honey mushrooms – 320 g;
• salt;
• carrots – 2 pcs.

Preparation:

1. Place honey mushrooms in water, boil until tender, skimming off the foam. Place a whole onion in the broth.
2. Grate the carrots, chop the onion. Sauté vegetables in oil.
3. Cut the potatoes into cubes, add to honey mushrooms, boil, add salt and pepper.
4. Add frying, turn off heat after three minutes.

With cream

It only takes half an hour to prepare fresh, aromatic soup.

Ingredients:

• champignons – 320 g;
• potatoes – 4 pcs.;
• onion – 1 pc.;
• cream – 270 ml;
• sunflower oil;
• dry dill – 1 tbsp. spoon;
• flour – 2 tbsp. spoons;
• pepper;
• salt;
• water – 1.5 liters.

Preparation:

1. Sauté chopped onion in oil.
2. Chop the mushrooms, place in the onion, fry, sprinkle with flour. Stir.
3. Chop the potatoes, add water, bring to the boiling point, fry, add salt, sprinkle with dill and pepper.
4. Boil for a quarter of an hour, pour in cream, and boil. Can be served.

• At the end of cooking, you can add bay leaves. This will help improve the taste of the dish. When it is ready, take out the bay leaf.
• If dried forest products are used, they should be added in half the amount compared to fresh mushrooms.
• When boiling boletus or boletus, the broth darkens. Therefore, it is better to prepare a soup with melted cheese from these mushrooms. Add at the end of cooking, cutting the cheese into cubes in advance.

In summer and autumn we prepare mushroom soup with aromatic wild mushrooms that have just been brought from the forest. In winter, from frozen and dried, which were prepared during the harvest season. And all year round we cook delicious soup from champignons and oyster mushrooms, since these mushrooms are grown regardless of the season in artificial conditions. Mushroom soup is simple and tasty, and you can prepare it at any time, you just need the desire.

There are so many mushroom soups out there that I don't even know where to start. I already touched on this topic once when I talked about. Therefore, this time I will bypass this recipe, but I will talk about other soups.

As a big fan of mushrooms, I also really love variety, so on my table there are often soups made from all kinds of mushrooms. In addition, mushroom soup can be light with vegetables, or hearty with potatoes and noodles. Even with meat and meat broth there is mushroom soup, and this does not make it anything different. After all, the most important thing is the mushrooms.

When you need to prepare a quick lunch and have fresh champignons on hand, the easiest option is mushroom soup. Its preparation does not require a lot of complex and expensive products, and you will spend a minimum of time. You should have potatoes, onions, carrots and some mushrooms. Here is the formula for quick and easy mushroom soup.

You will need:

• champignons - 300 gr;
• potatoes - 2-3 pcs;
• carrots - 1 piece;
• onion - 1 pc;
• salt, pepper and aromatic spices to taste.

Preparation:

1. Mushroom soup from champignons can be cooked without the use of meat and vegetable broths, that is, practically with water. The broth itself is formed from mushrooms and potatoes. So start by frying the onions and carrots. Cut the onion into very small cubes and fry in a frying pan with vegetable oil.

2. Peel the carrots and grate them. Any carrot will do: small, large, or even Korean carrots. The main thing is that you are satisfied with the size of the carrots in the finished soup. Place the carrots in the frying pan with the onions and fry them together until lightly browned.

3. Now wash and dry the champignons. Cut off the very tip of the stem if it has darkened. Cut each mushroom in half lengthwise and then into slices. If the mushrooms are large, then cut into quarters. Add the mushrooms to the onions and carrots and fry together. Cover with a lid and simmer for 2-3 minutes. Add salt and pepper to your taste.

4. Peel and cut the potatoes into small pieces. If you did this in advance, then pour cold water over the potatoes and they will not darken.

5. Boil water in a kettle. Place the prepared mushrooms and vegetables into a saucepan and cover with hot water. You will need from 1 to one and a half liters, it depends on how thick the soup you want to get. As soon as the water boils, add the chopped potatoes. Stir and cook until the potatoes are done.

6. Potatoes will cook for approximately 10 minutes. When it is almost ready, add fresh or dried herbs to the mushroom soup. Stir and cook until done. Let it brew under the lid for 5 minutes and you can serve.

Have a nice and delicious lunch!

This mushroom soup can be prepared in any season if you have prepared or purchased dried porcini mushrooms. This is one of the most beloved noble mushrooms, with a very bright and memorable taste and smell. It cannot be confused with anything. Porcini mushrooms make an excellent dark brown broth, quite transparent and beautiful. From boletuses, for example, this will not work; it will be darker.

When cooked in soup, dried mushrooms expand in volume, so you only need a small amount of them. For a medium saucepan of 3-4 liters of soup, 100 grams will be enough. There are several opinions about whether carrots should be added to mushroom soup; some people think that they interrupt the taste of porcini mushrooms, so add them as desired. Without carrots, the mushrooms actually taste stronger, but if you like its taste, it's your decision.

You will need:

• dried porcini mushrooms - 70-100 g;
• potatoes - 3-4 pcs;
• onions - 1-2 pcs;
• noodles or vermicelli - 100-150 g;
• carrots - 1 pc (optional);
• butter or vegetable oil for frying onions;
• salt, pepper and fresh herbs to taste.

Preparation:

1. Dried mushrooms are quite simple to prepare, but they must be washed before cooking. After all, they are dried after cleaning them quite a bit. Therefore, pour the dried mushrooms into a saucepan or deep bowl and rinse in cold water several times. Fill the bowl, rinse the mushrooms with your hands and drain, then a few more times. You can pre-soak for 15 minutes, but also in cold water.

2. Set the washed porcini mushrooms to cook. Use a slotted spoon to fish them out of the water so that all the debris and sand remain at the bottom of the dish. Place in a clean saucepan and fill with fresh water. Cook over medium heat for 30 minutes. During this time, the mushrooms will soften and the broth will turn brown.

3. While cooking the mushrooms, prepare the remaining products. Peel the potatoes and cut into small cubes. If you want to get a clear broth, then place the chopped potatoes in a deep bowl and rinse several times in cold water until all the starch is washed out, that is, the water becomes completely transparent. Leave the potatoes in the water until you add them to the soup to prevent them from oxidizing and darkening.

4. Heat a frying pan on the stove over medium heat. Pour vegetable oil there or put a piece of butter. Chop the onion into small cubes and place in a frying pan. Sauté the onion until softened and translucent, without turning up the heat. It should not overcook, just become soft and transparent. If you want to add carrots, then add them now and reduce the heat to low, stirring and frying them together until the carrots are soft.

5. Remove the cooked mushrooms from the pan with a slotted spoon. Strain the broth again; to do this, pour it into another container, leaving very little at the bottom; if there is sand or debris in the mushrooms, it will be at the bottom. Rinse the pan and return the mushroom broth to it.

6. Place the porcini mushrooms in a frying pan with the onions (and possibly carrots) and fry very lightly until the characteristic smell of mushrooms appears and a very light golden brown crust appears. Butter is preferable in this case, as it emphasizes the taste of porcini mushrooms.

7. While the mushrooms are frying, bring the mushroom broth to a boil and add the chopped potatoes. The finer you cut it, the faster it will cook. This may take from 5 to 15 minutes.

8. There are two options for adding noodles to mushroom soup. Or cook it immediately in mushroom broth, but it is better to do this only with noodles, as it cooks quickly. Or cook separately until al dente (just a little undercooked) and add to the soup later. With the second method, the mushroom soup broth will remain clear; when cooked together, it will become a little cloudy due to the noodles. Add raw vermicelli when the potatoes are almost ready. And boiled noodles with mushrooms.

9. Now it’s time to add the fried mushrooms to the soup. Transfer the onions and mushrooms to the boiling soup, stir and cook for literally another five minutes. Add salt and pepper to your taste. You can add dried herbs at the same time. It is better to add fresh to ready-made soup or already on a plate.

10. Turn off the finished soup and leave it covered for 5 minutes. After which you can serve it on the table and invite your family for dinner.

Delicious and aromatic porcini mushroom soup is ready.

Mushroom soup with eggplant, cooked in milk - video recipe

If you want to cook an unusual mushroom soup, then you should take a closer look at this recipe. Especially if you are a big fan of eggplants and the season allows you to get these beautiful fresh vegetables. The unusual method of cooking in milk only makes the soup tastier; it turns out very tender and creamy. After all, we know very well that mushrooms, especially champignons, go well with the creamy taste of dairy products.

This soup is prepared without meat, but is as filling as any meat soup. Thanks to that same pearl barley. For most people, pickle soup is most often associated with pearl barley, but mushroom soup can also be cooked very tasty. Almost any mushrooms are suitable for this soup; it will only change the taste a little. You can get frozen or dried ones that have been stored for a long time, or you can buy fresh champignons, which will not spoil the taste at all. The only difference in cooking will be that dried mushrooms will need to be boiled first, and frozen ones will need to be thawed.

You will need:

• mushrooms - 500 g (fresh);
• potatoes - 3-4 pieces;
• cooked pearl barley - 250 grams;
• carrots - 1 piece;
• onions - 1 piece;
• vegetable oil - 2 tablespoons;
• butter - 30 g;
• ground black pepper;
• salt;
• allspice peas - 3-4 pcs;
• bay leaf - 1-2 pcs;
• fresh dill - several sprigs.

Preparation:

1. Before you start cooking mushroom soup, let's prepare the ingredients. Pearl barley must be boiled in water to make it crumbly. Wash and peel the potatoes and carrots, peel the onions. Wash the mushrooms and dry them, for example with a towel.

2. Cut the onion into small cubes and the carrots into thin strips. You can grate the carrots using a regular grater or a Korean carrot grater.

3. Cut the potatoes into medium-sized cubes, such that it will be convenient for you and your household to eat in soup.

4. Cut the mushrooms into halves and then into thin slices. If the mushrooms are too large, cut into quarters. Small mushrooms like honey mushrooms do not need to be chopped.

5. Take a deep saucepan with a thick bottom or a regular frying pan. Heat the vegetable oil, and then put the butter in it, let it melt. Add onions and carrots to the oil and lightly fry over medium heat until the vegetables soften.

6. Add chopped mushrooms to the vegetables and fry until the mushrooms are ready. If you do not use fresh champignons or oyster mushrooms, but defrosted or dried ones, then they must be cooked beforehand.

7. When the mushrooms are lightly fried until golden brown, transfer the contents of the frying pan to the pan and add boiled pearl barley and chopped potatoes.

8. Boil a kettle of water and pour boiling water over the contents of the pan. You will need 1.5 liters of water. You can add a little less if you like a very thick soup or more if it is more transparent and liquid.

9. Add salt, pepper and bay leaf. Cook until the potatoes are ready. After this, add fresh finely chopped dill. Turn off the stove, cover with a lid and let the soup sit for about half an hour. This way it will become even richer and tastier.

Serve the soup into bowls. You can add a spoonful of sour cream or fry crispy croutons. A very tasty and satisfying mushroom soup can be made without meat. Bon appetit!

This soup can be classified as both mushroom and cheese at the same time. As you remember in the cheese soup recipes, there were also mushrooms. But still, I consider it more mushroomish. The soft creamy taste only emphasizes the taste of honey mushrooms. For soup, you can take fresh or frozen wild mushrooms, or you can buy frozen honey mushrooms in the store, which are now freely sold at any time of the year. Both options will turn out delicious, so feel free to cook and try.

You will need:

• honey mushrooms - 600-700 grams;
• potatoes - 4 pcs;
• onion - 1 onion;
• processed cream cheese - 150 g;
• sour cream - 2-3 tablespoons;
• butter - 50 g;
• vegetable oil - 50 g;
• salt and pepper to taste.

Preparation:

1. It’s best to start preparing this soup with mushrooms. If you are using fresh forest mushrooms. then you need to wash and cook them first. There is no need to chop small mushrooms, but cut large ones into several pieces.

2. Peel the potatoes and cut into cubes. Place a saucepan with 2.5-3 liters of water on the stove, boil and let the potatoes cook. This will take 10-15 minutes, depending on the size of the pieces.

3. Heat a frying pan on the stove, pour vegetable oil into it and put a piece of butter. Creamy is needed for taste. As soon as the butter melts, add finely chopped onions. Fry it until translucent and soft, you can brown it a little, but not too much.

4. Place the prepared mushrooms in the frying pan with the onions. If instead of honey mushrooms you have champignons, then you can simply add them washed and chopped; there is no need to boil them. It’s best to defrost frozen honey mushrooms from the store in advance and cook them a little, about 10 minutes. This will be enough.

5. Fry the mushrooms and onions until all the liquid has evaporated and the mushrooms begin to fry. In fact, they need to be brought to readiness.

6. Add sour cream and melted cheese to the mushrooms, stir until smooth and creamy. You should get mushrooms in cheese and sour cream sauce.

7. When the potatoes are cooked in the pan and the mushrooms in the sauce are ready in the pan, put the contents of the pan into the pan. Stir, add salt and pepper to your taste. let it simmer over medium heat for literally 3-4 minutes. After this, cover with a lid, turn off the heat and let it brew for another 10 minutes.

Mushroom soup with honey mushrooms is ready, it turned out tender, creamy and with a pronounced mushroom flavor. Bon appetit!

We continue to cook delicious soups. Who said that mushroom soup can only be made with vegetable broth? I think chicken broth goes well too, and the presence of meat can make it even tastier for many. Take a good piece of chicken for the broth, if you like low-fat soup, then the breast, but if you prefer rich, then take wings, legs or a whole half so that there is skin and bones. Then the chicken broth will be fattier, richer and more flavorful. It is important that you cook the way you like to eat.

Buckwheat in this soup will only add satiety to it. By the way, this is a great option to use already cooked buckwheat, which you have left over, for example, from a side dish. If you do not boil buckwheat in the soup, but take it boiled separately, then the broth will be light and transparent, but if you put it in the soup, it will be dark and brown. This is also your choice. I prefer separately cooked buckwheat.

You will need:

• fresh mushrooms (honey mushrooms, champignons, oyster mushrooms) - 300 g;
• chicken - 400-500 gr;
• potatoes - 4-5 pcs;
• buckwheat - 1 glass;
• carrots - 1 piece;
• onion - 1 pc;
• fresh dill, parsley - 1 small bunch;
• bay leaf, salt and pepper to taste.

Preparation:

1. When preparing this soup, it is important to start by boiling the chicken for broth. The most delicious broth is obtained by cooking over low heat, and if possible, by simmering slowly. Broth cooked at a high boil will be less flavorful and most likely cloudy. Therefore, pour cold water into the pan, add the chicken meat and cook over low heat under the lid without active boiling, but only with a slight bubbling until the chicken is cooked. During the process, especially at the beginning, be sure to skim off any foam that forms.

2. Peel the potatoes, carrots and onions. Rinse and dry the mushrooms to remove excess water. Champignons, oyster mushrooms and honey mushrooms do not need to be cooked in advance. Dried mushrooms only need to be soaked in water for an hour.

3. Heat a frying pan with vegetable oil, add finely chopped onion and fry it until golden brown.

4. Cut the carrots into thin cubes or grate them on a coarse grater. Add the onions to the pan and cook, stirring constantly, until soft.

5. Place the mushrooms in the frying pan with the vegetables and stir. Liquid will begin to release from the mushrooms; simmer the mushrooms in it, stirring until they are half cooked.

6. Remove the cooked chicken meat from the broth, cool slightly and disassemble into smaller portions.

7. Cut the potatoes into cubes and send them to boil in boiling broth. If you decide to add dry buckwheat to the soup, then do it together with potatoes. If your buckwheat is cooked in advance, then add it when the potatoes become soft.

8. Five minutes after sending the potatoes to boil, transfer the frying vegetables and mushrooms into the pan. Stir. Salt and pepper the soup. Add a bay leaf if desired, but do not forget to remove it when the mushroom soup is ready to prevent it from becoming bitter.

Several recipes for making mushroom soup with champignons

Simple delicious mushroom champignon soup

To prepare we will need:

• 300-350gr. - mushrooms
• 2 pcs. - medium sized potatoes
• 1 PC. - carrots
• 1 PC. - onion
• vermicelli "Gossamer"
• 2st. l. - sour cream
• vegetable oil

Preparation:

1. First, cut the potatoes into small pieces for the soup, send them to the pan to cook

2. While the potatoes are cooking, finely chop the onion

3. Over low heat in a frying pan, fry it until golden brown.

4. Grate the carrots on a fine grater and fry them with the onions

5. Fry the roast until done

6. Cut mushrooms into plastic pieces

7. Place the mushrooms for frying, fry until cooked, until the water evaporates from them and they acquire a golden color

8. 2 – 3 minutes before readiness, add some salt, mix well

9. When the mushrooms are ready, add sour cream, stir and fry for a couple more minutes.

10. Mushrooms are completely ready

11. Add salt, bay leaf to taste to the pan with boiled potatoes and add mushroom frying

12. Add vermicelli, mix, cook for 7 - 8 minutes

13. Add pepper, finely chopped dill

14. This is such a beautiful and very tasty soup. Bon appetit!

Mushroom champignon soup with melted cheese

To prepare we will need:

• fresh mushrooms - 300 - 400 gr.
• onions - 2 small heads
• potatoes - 2 - 3 pcs. average
• carrots - 1 pc.
• pearl barley - 2 - 2.5 tbsp. l.
• processed cheese - 1 - 2 pcs.
• dill greens
• ground pepper, salt
• vegetable oil

Preparation:

1. In a separate small saucepan, rinse the pearl barley, pour boiling water over it, and cook until done.
2. Chop the onion into cubes, add it to a soup pot, and simmer in vegetable oil until soft.
3. Add grated carrots and lightly fry
4. Wash the mushrooms, remove any damage, cut into plastic pieces
5. Add mushrooms to the pan, cover with a lid and simmer for 10-15 minutes
6. Peel potatoes and cut into cubes for soup
7. Add potatoes and separately boiled pearl barley to the pan, pour boiling water over them, cook until tender.
8. Finely chop the processed cheese, pour in a small amount of boiling water and mash with a fork
9. Pour the softened cheese into the pan and cook for another 5 minutes
10. Remove from heat, add chopped dill, salt and pepper and let brew
11. The champignon soup is ready. Bon appetit!

Mushroom champignon soup with chicken and melted cheese

Ingredients:

• Chicken leg – 1 pc.
• Potatoes – 3 pcs.
• Mushrooms – 300 gr.
• Onion – 2 pcs.
• Carrots – 1 pc.
• Processed cheese – 2 pcs.
• Butter – 50 gr.
• Dill
• Salt, pepper, bay leaf

Preparation:

1. First of all, cook the broth, to do this, pour 2.5 - 3 liters of water into the pan, put in the skinned chicken leg, add two bay leaves, three allspice peas and a little salt. Bring to a boil and cook for about 30 minutes

2.When the meat is cooked, take it out, put it on a separate plate and leave until it cools completely.

3. Chop the potatoes for the soup, add them to the broth, cook for 20 minutes until completely cooked

4. Cut the mushrooms into slices, put them in a frying pan, add some salt, cover with a lid, fry for 5 minutes so that all the water evaporates

5. After the water has evaporated, add butter and melt it

6. Add finely chopped onion, grated carrots, add salt and pepper

7. Stir and leave to fry

8. Separate the leg meat, chop it finely, add it to the broth with boiled potatoes

9. Pour the finished fry into the soup, stir, bring to a boil

10. Pour in the processed cheese, grated on a coarse grater (before grating, it is better to freeze it a little in the refrigerator, then it will be better grated), leave to simmer slowly until the cheese is completely melted in the soup

11. After the cheese has melted, remove from heat, cover with a lid, and let sit for 20 - 25 minutes.

12. Pour into plates, sprinkle with chopped dill

Bon appetit!

Video recipe for mushroom soup from frozen champignons

Mushroom champignon soup in a slow cooker

Prepare yourself a delicious soup for lunch, you and your loved ones will be very pleased with such a wonderful dish