Mushroom soup made from fresh porcini mushrooms. How to cook mushroom soup from fresh mushrooms

The most delicious and aromatic soup is made from fresh mushrooms. But not everyone succeeds in preparing it in such a way as to preserve this unique aroma of wild mushrooms. Here you need to know some of the subtleties of cooking, stock up on all the necessary ingredients and don’t forget to bring a good mood.

How to cook mushroom soup from fresh mushrooms

Previously in Rus', soup with the addition of fresh mushrooms was called “mushroom soup”, it was prepared according to a special recipe, it turned out to be very tasty, rich and healthy.

We will also prepare fresh mushroom soup, for this we will need the following products:

forest mushrooms (ceps, chanterelles or champignons) – 0.5 kg;
carrots and onions - 1 pc.;
potatoes – 0.5 kg;
water – 3.5 l;
salt, spices, bay leaf - to taste.

How to make mushroom soup:

Mushrooms are the main ingredient of this dish. Mushrooms must be fresh. If you manage to find a porcini mushroom in the forest or collect some chanterelles, that’s just great. These mushrooms will make the most delicious and aromatic soup. If you bought mushrooms at the store, choose fresh, small-sized champignons. The mushrooms need to be washed and the thin film removed.
If you get large mushrooms, you will have to cut them into several parts (4 or even 6).
The mushrooms need to be boiled. To do this, you need to pour water into a saucepan, put it on the stove, wait until it boils, pour in the mushrooms and cook until tender. Don't forget to salt the water and add a little freshly ground black pepper.
While the mushrooms are boiling, you need to prepare the remaining products: peel the onions, carrots and potatoes, rinse under running water.
The onion needs to be finely chopped, the carrots can be grated (use the side with medium notches), the potatoes can be cut into cubes or strips.
When the mushrooms are almost cooked, pour the potatoes into the saucepan, close the lid and continue cooking both ingredients for 10 minutes.
After the specified time, you need to add the onion and carrots, mix all the ingredients, continue cooking the soup with mushrooms over low heat until the potatoes are soft.
Try the soup. You may want to add more salt or spices. You don’t need to pepper it too much, but you can add 1 or 2 bay leaves at the end of cooking.
The soup is ready, but it’s too early to pour it into bowls. You need to give the mushroom soup time to brew. 20 or 30 minutes are allotted for this. Then you can pour the aromatic, delicious soup into bowls.

Serve mushroom soup hot; add a little fresh chopped herbs to each plate.

Mushroom noodle soup

This recipe is universal; the soup turns out to be very tasty and rich, but not as dietary as the one 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 - half a tablespoon;
fresh parsley - for adding to the finished dish;
chicken broth or plain water – 1 l;
salt, spices - to taste.

How to make mushroom soup:

Pour meat broth or water into the pan, peel the carrots and cut them into slices. 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: wash, peel, and cut large ones into pieces. Add mushrooms to the broth, add salt and pepper. Cook over medium heat for about 10 minutes, maybe a little more.
In a separate saucepan, cook homemade noodles and add to the mushrooms along with butter.
Mushroom soup is ready. Add a little fresh chopped parsley to each bowl.

If you want to enhance the aroma of mushrooms, you can add a pinch of dried wild mushrooms, just don’t add too much, 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 add as many potatoes as indicated in the recipe.

If you like your soup fried, then fry the onions and carrots in butter until golden brown and add to the soup after the potatoes boil and cook for 5-7 minutes.

Mushroom soup is called differently in different places: mycelium, mycelium, mycelium. The recipe also varies from region to region. However, its essence remains the same: a thick, tasty, rich dish with an unforgettable forest aroma. In the fall, when it’s time to go on a “quiet hunt,” the mycelium will become the most frequent guest on the table for some time. And at the same time it will serve as a reason to dry up your reserves - so that in winter you can treat yourself to this wonderful soup again.

Ural approach

Siberians believe that forest gifts are practically everything that the mycelium should contain. The recipe (the photo clearly shows how appetizing its implementation is) allows only an unobtrusive “accompaniment” to be added to them. Those who want to check the opinion of Siberians should do the following. The collected mushrooms are sorted, cleaned, washed, and suspicious areas are removed. You can take any variety, either individually or in a common pile. Mushrooms are finely chopped and poured into boiling water. There should be a little water, just enough to cover the sprinkled prey. It will produce a lot of its own juice, which will supplement the fluid level. Cook the mushrooms for a long time to get a thick mycelium - the recipe allows about half an hour for this stage. At the same time, frying is done (only from onions, without carrots) and added when the soup acquires the consistency of jelly. A bay leaf, a couple of peppercorns - and after a couple of minutes it’s time to remove. A lot of chopped spicy herbs are poured into the pan, covered with a lid and left to steep for half an hour.

Soul mycelium

Not everyone agrees to make do with such a meager range of ingredients (although perhaps in vain). For lovers of rich taste - a mycelium made from fresh mushrooms, the recipe of which includes components that have become mandatory for us. A kilogram of wild mushrooms is cut, placed in cold water this time and boiled for an hour (the first broth must be drained). In a saucepan, chopped onions and grated carrots are fried. It is introduced into the soup simultaneously with cubes of one or two potatoes. When the tubers are cooked, pour two beaten eggs into the pan with vigorous stirring so that they dissolve throughout. Pepper, herbs, salt - and we invite the family to the table.

"Fed Dad"

Mycelium made from fresh mushrooms, the recipe of which is supplemented with millet, is even more satisfying. This time they are cut into medium-sized slices, the grain is taken in about half the amount and washed. Both are placed in boiling water at the same time and cooked for half an hour. About ten minutes before the end of cooking, add potatoes and onions stewed in butter. If you want, you can do without potatoes, but the author of the recipe advises cooking with them. The soup, already poured into bowls, is flavored with a sprig of parsley and a spoonful of sour cream.

Dense mycelium: recipe with photo

It should combine both forest and “domestic” mushrooms. The suggested ratio is approximately this: for 100 grams of boletus mushrooms - 400 honey mushrooms and 150 champignons. They say it turns out to be simply amazing mycelium. The recipe advises using small mushrooms whole, and cutting large caps. Prepared mushrooms and half a glass of washed barley are loaded into 3 liters of water. As soon as it boils, the scale is removed, after which it is timed for 20 minutes. Potato cubes are added next. Take it at your own discretion. After about ten minutes, frying is introduced, for which both the carrot and the onion should be finely chopped; there is no need to grate the root vegetable. 100 grams of processed cheese is grated and added at the very end, with pepper and soy sauce. When it melts, the soup is ready to eat. Chopped herbs and sour cream are served on the table with it.

Winter mycelium

If you have taken care of your future since the fall, in the cold weather you will still have access to tasty and fragrant mycelium. The recipe involves the use of dried porcini mushrooms, but does not prohibit the use of any others. Since frosts require increased nutrition, it would be wise to cook broth from half a kilogram of beef for the mycelium. The bones are then removed, and the meat is cut and returned. A glass of mushrooms is poured with boiling water for ten minutes, strained and passed through a meat grinder. Four potatoes, cut into cubes, are placed in the broth; While it is cooking, a chopped onion is sautéed in a frying pan, followed by mushroom pulp, and then grated carrots. When everything is thoroughly fried, pour it into the pan. After mixing, half a glass of rolled oats is added there. After 10 minutes, the soup is seasoned with a mixture of different types of pepper and laurel.

Mushroom soup made from frozen mushrooms, the recipe for which many current housewives know, is an excellent first course, satisfying, appetizing and healthy. And all this thanks to the main ingredient - mushrooms, which make the broth especially rich and pleasant to the taste. How to cook mycelium and what mushrooms to use when cooking? Experienced chefs claim that the most delicious are those endowed with a special taste and aroma. However, frozen or dried product also makes an excellent dish, although in this case, when preparing, you need to follow the tips to make the soup taste great.

Usually the mycelium, the recipe for which varies depending on the required products, is prepared in different ways: some put cream in the dish, some add cheese, and some add more fresh vegetables. In any case, the soup turns out very rich and tasty.

The most commonly prepared mycelium is made from frozen mushrooms, which include:

Champignon;
White mushrooms;
honey mushrooms;
boletus;
oyster mushrooms

The most useful and nutritious mushroom mushroom is made from champignons: these mushrooms are endowed with a lot of microelements that are important for human health. Champignons are also considered the most famous and widespread product, which is not difficult to find in the store (both fresh and frozen).

But bluelegs or chanterelles should not be added to the soup, as they will not add richness to the broth, and will also become soft, which will spoil the taste of the mycelium.

Vegetables give the dish good taste, which should not be ignored when preparing soup. For example, these include onions and carrots, which make excellent fried foods. Spices and herbs also play an important role, emphasizing the taste of mushrooms and complementing it with their “taste notes.”

A mushroom pot made from fresh mushrooms, the recipe of which may differ in the main components, is prepared according to the same principle as from frozen ones. If you decide to use fresh wild mushrooms, you should clean them well and then quickly boil them for 5 minutes. Frozen mushrooms must first be thawed and washed, then allowed to stand and dry. Dry mushrooms should be filled with water in advance, since otherwise the soup will take a very long time to cook, then they will lose all their beneficial qualities and become very soft. It is advisable to pour the dry component overnight so that it has time to be well saturated with water.

Mushroom bowl made from fresh mushrooms is a tasty and healthy dish. However, if it is not possible to collect or buy them, you can use a frozen product (it is also actively used for making soup in the cold season).

In order for the mushroom picker recipe to be to your taste, and for the dish to be healthy and appetizing, you must follow the recommendations of experienced chefs. In this case, the soup can safely be called professionally prepared.

Frozen mushrooms can greatly lose their taste, which will certainly affect the finished soup. Therefore, if possible, it is better to freeze the product yourself.
You should buy frozen champignons in the store, as they have a special taste and are also immediately cut into small pieces.
To make the broth clear and rich, you first need to boil the champignons in slightly salted water until it boils, then drain the liquid and replace it with a new one.
It is better to use boiled water.
Onions and carrots should be added to the soup as much as possible, because they give an excellent richness to the broth, making it golden and pleasant to the taste.
It is necessary to use mild spices, as they will not interrupt the taste of the mycelium. The best option is black pepper, Provençal herbs and suneli hops.

Cooking mycelium is quite simple, so any housewife can easily cope with this preparation.

Step-by-step cooking process

If you don’t know how to cook mycelium, pay attention to this recipe, which is considered traditional. It is easy and quick to make, and the prepared soup will certainly be appreciated by lovers of mushrooms or homemade food.

Required ingredients:

300 grams of frozen champignons (you can use another mushroom),
3 potatoes,
carrot,
2 onions,
2 liters of water,
a little oil for frying,
pepper,
salt and bay leaf.

The first step is to prepare the mushrooms. To do this, take them out of the pack and put them in a colander. Now rinse with lukewarm water until the champignons are completely defrosted. If necessary, chop them.

Pour water into a saucepan, put champignons in it and put on fire. After boiling, cook them for 10 minutes, after which we add pre-cut potatoes to the broth.

While the soup is cooking, peel the onions and carrots. Finely chop the onion and grate the carrots. Fry the vegetables in oil for 5 minutes; as a result, the frying should change color. Then put it in a saucepan, add spices and salt.

Cook the mycelium until the potatoes are cooked. The finished soup is sprinkled with herbs. After cooking, the dish needs to stand for 20 minutes under a warm blanket.

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