How to cook mushroom soup? Porcini mushroom soup made from fresh, dried and frozen mushrooms

Mushroom soups (colloquially called “mycelium”) are a fairly common and beloved dish by many. It has no nationality, since no one can accurately determine in which region it originated. It is brewed everywhere, in different parts of our vast land.

The most rich and nutritious soups are made from saffron milk caps and porcini mushrooms, while the most aromatic and piquant ones are made from honey mushrooms and moss mushrooms. But from cultivated mushrooms (oyster mushrooms, champignons), according to some culinary specialists, the mycelium turns out bland and less satisfying. Although true gourmets can argue with this opinion.

Our article will describe how to cook mycelium from edible mushrooms with the addition of various ingredients and without the use of harmful flavors. By the way, the first dish can be eaten during Lent.

Dietary mycelium soup from porcini mushrooms

The classic recipe involves preparing soup only from dried porcini mushrooms. For a lean dish we will need the following set of ingredients: one hundred grams of porcini mushrooms, onions, two carrots, four potatoes. Seasonings: bay leaf, garlic, black pepper and dill.

Step-by-step technology

Rinse the dried mushrooms, cover with running water and leave for an hour. After the specified time, filter the liquid in which the mushrooms were, dilute with a glass of water and set to boil on the stove. Throw in the chopped potatoes and cook for 15 minutes.

Pour sunflower oil into a saucepan, add finely chopped onion, sauté until golden brown and add grated carrots and porcini mushrooms. Fry the mixture and transfer it to the potato broth. Boil for 10 minutes. A minute before turning off the burner, add all the spices and serve with sour cream. Now we’ll tell you how to cook mycelium with milk - write down the recipe.

Creamy soup

Ingredients: five hundred grams of heavy cream 33%, a liter of milk, dried porcini mushrooms (half a kilogram), onion, butter (one hundred grams), flour (30 g), salt.

How to cook mycelium - step-by-step recipe

Place the mushrooms in boiling water and let them sit for half an hour (do not pour out the infusion). Heat a piece of butter in a frying pan, add chopped onion and lightly fry. Cut the mushrooms into small cubes or strips and combine with onions - simmer for 10 minutes and add flour.

Heat the liquid from the mushrooms and put the roast in it. Then pour in the milk and cream and mix with a whisk - simmer over low heat for about 20 minutes. Mycelium soup is served with fresh herbs. You can garnish with fried mushroom slices.

Honey mushroom soup puree

Ingredients for a dish for three liters of chicken broth: potatoes (three root vegetables), carrots, onions and leeks, a glass of frozen honey mushrooms, 150 ml of cream, grated cheese (50 g), a little salt, a clove of garlic, nutmeg.

Before cooking the mycelium, you need to boil the chicken broth. If you wish, you can leave the meat - it will be more satisfying. Thaw the mushrooms and pour boiling water over them. Place chopped potatoes with honey mushrooms into the broth.

Fry two types of onions with grated carrots in sunflower oil and add to the soup. Puree the finished products using a blender, heat, add nutmeg, grated cheese, cream, garlic. garnish with dill. An extraordinary delicacy will satisfy the needs of the most demanding gourmet.

Recipe with ham and salted mushrooms

What you will need: one hundred grams of smoked ham or brisket, salted honey mushrooms (a glass), celery (two sprigs), bay leaves, potatoes (two root vegetables), onions, tomato paste (a large spoon), sour cream (50 ml) and a leaf of Chinese lettuce. Spices: garlic, salt, pepper.

How to prepare mycelium with salted mushrooms? You can pickle honey mushrooms yourself or purchase ready-made ones. Sauté onions with ham, mushrooms and tomato paste. Add pepper, garlic and salt to the roast.

Boil two liters of water or meat broth in advance and transfer the mixture there along with the potatoes. Cover the pan with a lid and leave to cook for 15 minutes. Pour the soup into portions, add sour cream, chopped celery and lettuce to each person. This dish is indispensable on fasting days and during Lent; it is low in calories, healthy and nutritious.

And finally, we will surprise you with a spicy assorted mushroom soup. What to take: half a kilogram of mushroom mixture from champignons, honey mushrooms, chanterelles and oyster mushrooms (you can take any - to your taste), fresh zucchini (2 pcs.), carrots, red onion, two potatoes, cilantro, celery, salt.

Chop the red onion into cubes and place in a saucepan with butter. As soon as the vegetable acquires a golden hue, add assorted mushrooms and fry. Boil the potatoes, add carrots, cut into slices, and zucchini to the root vegetables. Then add the mushroom mixture and spices. Simmer the dish for 7 minutes. At the end of cooking, chop the cilantro. Serve with sour cream and bread. And for those who prefer puree soups, we suggest blending the ingredients in a blender.

So we told you how to cook mycelium in different interpretations. Have fun creating, get creative with your products and share your impressions.

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

Mushroom soup - food preparation

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

Mushroom soup - preparing dishes

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

Recipe 1: Mushroom champignon soup

Preparing this soup requires a minimum of time and effort, and the dish turns out tasty, aromatic and appetizing. The best addition to it would be white bread croutons fried in vegetable oil, a handful of chopped fresh herbs and a couple of spoons of sour cream, which will give the soup a special tenderness and a pleasant creamy taste.

Ingredients

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

Cooking method

Prepare mushroom broth. To do this, wash the champignons thoroughly and cut them into four parts. Place in a saucepan, pour in 2.5-3.0 liters of water, and place over medium heat. As soon as the broth begins to boil, skim off any foam that has formed with a spoon and reduce the heat. Cook for about 1 hour, periodically removing the foam, add salt. At this time, peel the carrots and onions, chop them finely and fry in vegetable or olive oil for 3-5 minutes. Then remove the mushrooms from the broth, cool slightly and finely chop. Add them to the carrots and onions and fry lightly. If you plan to cook soup with potatoes, then you need to peel it, cut it into cubes and put it in boiling broth, and when it is almost ready, add mushrooms and vegetables. If the soup is prepared with noodles, then mushrooms and vegetables are added first, the soup is simmered over low heat for 5-7 minutes, and then the vermicelli is added. Next, the soup is cooked for another 2 minutes, after which the pan is removed from the stove. Before serving, the dish should sit for at least half an hour; it is better to add sour cream and herbs not to the pan, but to the plate.

Recipe 2: Homemade porcini mushroom soup with noodles

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

Ingredients

500 g porcini mushrooms
2 onions
2 medium carrots
2.5-3 cups flour
50 ml vegetable oil
water
salt (to taste)
greens (to taste)
sour cream (to taste)

Cooking method

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

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

Recipe 3: Cream of mushroom soup

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

Ingredients

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

salt, pepper (to taste)

greens (to taste)

Cooking method

Rinse the mushrooms thoroughly under cold water, peel and cut into medium pieces. Boil in salted water for 40-45 minutes. Remove with a slotted spoon and fry in butter, adding flour and finely chopped garlic. When the mushrooms are slightly browned, pour about 2 cups of mushroom broth into the frying pan, bring to a boil, add salt and pepper to taste. Then cool the soup a little, pour into a blender, use it to grind all the ingredients to a puree-like consistency, pour in the cream and serve the dish, garnishing with chopped herbs.

Recipe 4. Creamy mushroom soup

Ingredients

champignons – 300 g;

carrots and onions - 1 pc.;

greens - a small bunch;

pepper - a pinch;

vegetable oil;

potatoes – 3 pcs.;

100 ml cream;

processed cheese - two pcs.

Cooking method

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

Recipe 5. Lenten soup with mushrooms and beans

Ingredients

a glass of white beans;

three liters of water;

300 g champignons;

ground black pepper and salt;

onion and carrot;

parsley and dill (greens);

a handful of rice;

mushroom seasoning;

vegetable oil

Cooking method

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

Recipe 6. Champignon and broccoli soup

Ingredients

liter of vegetable broth;

table salt and ground pepper;

champignons – 200 g;

30 g butter;

bulb;

200 g broccoli;

potatoes – 2 pcs.;

parsley (greens).

Cooking method

Boil vegetable broth in a saucepan. Wash and separate the broccoli into florets. Peel the potatoes, wash them and cut them into cubes. Finely chop the peeled and washed onion. Melt the butter in a frying pan and fry the onion in it until golden brown. Wash the champignons, dry lightly and chop into slices. Place the potatoes and mushrooms into the boiling broth and simmer over low heat for ten minutes. Add broccoli and roast, add salt and cook for another five minutes. Pour the hot soup into portions and sprinkle with parsley.

Recipe 7. Creamy mushroom soup with pearl barley

Ingredients

champignon mushrooms – 400 g;

150 ml cream;

onion – 1 head;

bay leaf, ground pepper and salt;

two potatoes;

carrot;

1500 ml chicken broth;

garlic - two cloves;

butter – 30 g;

fresh parsley.

Cooking method

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

Recipe 8. Mushroom and lentil soup

Ingredients

two liters of vegetable broth;

a bunch of greenery;

400 g mushrooms;

olive oil;

50 g red lentils;

carrot;

potato;

half an onion;

one zucchini.

Cooking method

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

Recipe 10. Porcini mushroom soup with buckwheat

Ingredients

200 g porcini mushrooms;

100 g buckwheat;

ground pepper and salt;

450 g potatoes;

dill and parsley - a bunch;

large onion;

butter - a small piece.

Cooking method

Clean and wash the mushrooms, chop them coarsely. Place in a saucepan, add 2.5 liters of water, wait until it boils, and cook for 20 minutes. Peel and cut the potatoes into cubes. We sort and wash the buckwheat. Place buckwheat and potatoes in a saucepan and boil for a quarter of an hour. Grate the peeled carrots into strips. Peel the onion and finely chop it. Fry vegetables in butter until soft. Transfer the roast into the soup and boil for a couple of minutes. Season with salt, add chopped herbs and remove from the stove.

1. You can put a bay leaf in the mushroom soup, but this should be done at the very end of cooking (about 10 minutes), and when the soup is ready, the bay leaf should be removed immediately.

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

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

After a very hot summer, the mushrooms are finally in full swing. And we try to make up for lost time in order to eat our fill of them. That’s why we prepare various dishes from them: we prepare “zherekha” with potatoes, we cook mushroom mushrooms. We also prepare for the winter - , .

And to be honest, we’re already full. But still he is drawn to the forest - to take a walk and look for them among the grass and leaves. After all, it’s such a joy to find a strong, beautiful white one, or a bright, elegant boletus, or a family of boletus...

Well, once they are found and brought home, you need to cook something from them. Yes, something tasty, and preferably something that hasn’t been cooked yet. And so I thought, I thought, what could I cook? And a rather interesting soup recipe came to mind.

I usually cook it, but we’ve already cooked this one, separately with white boletuses, separately with boletus mushrooms. . But what they didn’t cook with was lentils.

Everyone in our family loves lentils - both meat eaters and vegetarians. Therefore, the dish will turn out just right! It will be good for everyone!

I will prepare it from fresh wild boletus. But in general, which variety to choose for cooking is not important. You can cook from white mushrooms, boletus mushrooms, and boletus mushrooms... I won’t list all their names. I will only note that not only forest representatives will be good, because not everyone has such rich forests as ours. Therefore, feel free to buy champignons and prepare a delicious soup from them.

Fresh mushroom and lentil soup

We will need:

• boletus - 3-4 pieces (300-350 g)
• green lentils – 200 gr
• potatoes - 1-2 pcs
• carrots - 1 pc.
• onion - 1 pc.
• tomato paste -1.5 teaspoons or tomatoes - 1-2 pcs.
• salt, ground black pepper to taste
• vegetable oil -2 tbsp. spoons
• butter - 1-1.5 tbsp. spoons

Preparation:

1. Cut the onion into very small cubes. Prepare the dishes in which we will cook. I will use a thick walled ceramic pan. You can immediately fry ingredients in it and cook in it.

If you don’t have such utensils, then first fry everything that needs to be fried in a frying pan, and then transfer it to a regular pan and continue cooking in it.

2. Pour in vegetable oil and warm it up a little. I will later add butter for taste. If you don’t like adding it to first courses, or are on a diet, you can remove it from the recipe. And instead add not 2, but 3 tablespoons of vegetable oil. Or limit yourself to only two spoons.

So, mushroom soup with potatoes is prepared without adding oil at all. And it turns out very, very tasty!

But today we have a dish with lentils, so a little oil will not be unnecessary.

3. Fry the onion until slightly golden. As soon as the onion reaches the desired state, add half a glass of hot boiled water. Don't turn down the fire. The water will quickly boil away and the onion will become translucent and soft.

This is good! Such onions will be almost invisible in the plate. And it certainly won’t be felt. And this is important, because many people generally do not like onions in dishes, especially when they are “crispy.” Especially children. Even when I was little, I always carefully caught it from the plate. Now I have learned to cook in such a way that it is not felt in the dishes, but gives its full taste.

4. While the onions are fried and evaporated, peel and chop the carrots. We cut it into thin slices. I don't want to grate it. It’s better when all the ingredients in this design are tangible and tangible.

5. When the onion reaches the desired state, add carrots to it and fry everything together for 5 minutes.

6. I cleaned the aspen boletuses a little earlier. And so I have just 5 minutes to cut it. I cut them not very finely, but not too large, so that they are visible and easy to eat.

I didn’t cut them in advance so that they wouldn’t darken too much. Everyone knows that boletuses change their color when processed. And it is from them that I am preparing mushroom pickle with lentils today.

7. Add chopped boletus and fry them for 5 minutes. Add butter.

If the mushrooms are not fried first, they will form a strong foam when cooked. Then it will be necessary to remove it. And we already have fried onions and carrots.

And after frying them just a little, there will be no more foam, and they themselves will be tastier!

8. During this time, cut the potatoes, also into thin cubes.

9. Rinse the lentils thoroughly. For better cleaning, I use a colander. This way it will be washed faster and better, and the excess water will drain off without leaving a trace. When washed, fill with cold water for about 15 minutes.

I use green lentils to prepare this dish. But if you like red more, you can take that too.

In general, you can prepare such a soup using any cereal: rice, millet, and pearl barley. You just need to take into account the cooking time of each of them individually. And make the necessary adjustments accordingly.

10. Pour two liters of boiling water into a saucepan with onions, carrots and boletus, which will need to be boiled in advance. If you fried it in a frying pan, then transfer the contents to a saucepan and add water.

11. Once it boils, add potatoes and lentils. Cook until the lentils are tender, about 25-30 minutes.

12. 5 minutes before the end of cooking, add salt and lightly pepper. Add also tomato paste. You can, of course, add fresh tomatoes, but they will not give a bright, rich color.

When you cook mushroom mushrooms from boletus and lentils, the color becomes dark due to these two components. Fresh tomatoes will not cope with the color change. Therefore, it is better to use tomato paste in this case.

You can first add a teaspoon of paste, wait until it dissolves in the broth, and if you are happy with the color, then do not add more. And if you want to get a richer color, you can add another half spoon of tomato.

I deliberately do not add bay leaves and spices so as not to interrupt the forest aroma. There are already plenty of smells!

13. Turn off the finished soup, cover tightly with a lid and let stand for 10 minutes. During this time, he will sweat a little and rest.

14. You can serve mushroom pickle with lentils with sour cream, or with herbs. Yes, in principle, it turned out very tasty even without everything.

When you cook even just mushroom mushrooms, or just soup with lentils, they always turn out to be completely self-sufficient. So, meat broth is not at all necessary for lentils, and it is enough to add only potatoes to mushrooms. Either way it will be very tasty.

And when we combined two self-sufficient products, our deliciousness turned out to be 100% self-sufficient, and maybe even 200%.

What can I say, it turned out very tasty! It turned out to be about 5 - 6 servings. I took it to work as lunch. When I started heating it in the microwave, everyone present came running to the smell. Everyone wanted to try it. We tried it... but in the end I only ate salad.

But for me, as someone who cooked, it was very pleasant! So lunch was a success! And this is the main thing, especially when you cook not only for yourself, but also for someone else!

Bon appetit!

Noble porcini mushrooms are great for preparing a wide variety of dishes. But they are especially good in a clear, unusually aromatic and rich soup. Let's consider the options and subtleties of their cooking. We present 3 recipes for soups made from fresh, dried and frozen porcini mushrooms.
Recipe contents:

There is nothing healthier for lunch than a bowl of fresh hot soup. This is extremely healthy food for the body, and mushroom soup is also quite easy and quick to cook. For the dish, fresh, frozen, dried, canned, pickled mushrooms are used. However, those that are at hand. Soup made from fresh mushrooms is especially appetizing and tasty. But most often soups are cooked using dried porcini mushroom.

Soups are usually supplemented with various products: potatoes, carrots, onions, cereals, pasta, beans, cabbage, etc. Although some chefs believe that porcini mushrooms are self-sufficient and additional products simplify their taste, so they do not recommend adding cereals or vegetables.

Cream of mushroom soups are very common. They are boiled in the same way as regular ones, then cooled, pureed in a blender to a puree consistency and heated again without bringing to a boil. And for the soup to be tastier, it must be given time to brew a little.

How to cook porcini mushroom soup - cooking secrets

• For porcini mushroom soup, use any mushrooms. Fresh ones are placed raw or pre-fried. The roasting process will reveal the unique mushroom aroma.
• The richest and most delicious yushka is made from dried mushrooms. They are pre-soaked in hot water for 1 hour to reveal their taste.
• Standard proportion of dry mushrooms: 1 tbsp. for 3 liters of water.
• Pickled and salted mushrooms will give the soup a refined taste, and the combination of salted and fresh mushrooms will give an unforgettable aroma.
• For a rich soup, add dried mushrooms, ground into powder, to the soup. This will make the dish richer and denser.
• Spices add richness to any soup. But porcini mushroom soup does not need additional additives. It can only be supplemented with ground black pepper and herbs.
• Flour will give the dish density and thickness. It is pre-fried in a frying pan, and then diluted with broth and added to the main mass.
• French chefs claim that the aroma and taste of mushroom soup is revealed only after 3 minutes of boiling and 20 minutes of infusion.
• The dish is served with sour cream, herbs and crackers.
• Dried mushrooms can be prepared for future use in the summer. Moreover, they also retain all microelements and nutrients, and most importantly the aroma.
• Store dried mushrooms in a dry place in a paper bag or cardboard box.

• Calorie content per 100 g - 36 kcal.
• Number of servings - 5
• Cooking time - 50 minutes

Ingredients:

• Porcini mushrooms - 300-350 g
• Water - 1.5 l
• Carrots - 1 pc.
• Dill, parsley - 2 sprigs
• Bay leaf - 2-3 pcs.
• Onions - 2 pcs.
• Potatoes - 4 pcs.
• Olive oil - 2 tbsp.
• Salt - 1 tsp. or to taste

Step-by-step preparation:

1. Clean the mushrooms from sand and branches. Place in cold water and soak for 15 minutes. Afterwards, wash each mushroom thoroughly. Chop larger specimens more finely. Place the mushrooms in a saucepan, cover with drinking water and boil for half an hour. When the mushrooms begin to sink to the bottom of the pan, they are ready.
2. Remove the boiled mushrooms from the broth, place on the countertop and dry. Then fry in olive oil until golden brown. Return them to the broth.
3. Saute the onions in a frying pan in oil until transparent and add to the pan.
4. Peel the potatoes and carrots, wash them, cut them into pieces and put them in the soup.
5. Place the pan on the stove, boil and simmer until the vegetables are cooked.
6. In 5 minutes, add the bay leaf, season with salt and pepper and add chopped herbs.

Ingredients:

• Dried mushrooms - 50 g
• Water - 1.5 l
• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Bay leaf - 1 pc.
• Peppercorns - 2 pcs.
• Butter - for frying
• Wheat flour - 1 tbsp.
• Sour cream - for serving
• Greens - a bunch
• Salt - 1 tsp. or to taste

1. Wash the mushrooms, pour boiling water over them and leave to steep for 20-25 minutes.
2. Peel the onion and carrots, finely chop the first one, grate the second one on a coarse grater. Sauté vegetables in a frying pan in butter until golden. At the end, add flour, stir and fry for a couple of minutes.
3. Rinse the swollen mushrooms under running water, chop and add to boiling water. Then pour in the water in which they were soaked.
4. After 20 minutes, add the diced peeled potatoes. After 10 minutes, add salt and pepper, add the roast, bay leaf and cook until the potatoes are ready.
5. Leave the finished soup to steep for 15 minutes and serve with sour cream and herbs.

Ingredients:

• Frozen porcini mushrooms - 500 g
• Pearl barley - 250 g
• Frozen green peas - 250 g
• Parsley root - 100 g
• Celery root - 100 g
• Water - 2.5 l
• Garlic - 3 cloves
• Allspice peas - 2 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Butter - for frying
• Sour cream - 2-3 tbsp.
• Salt - 1 tsp.

1. Peel, wash and dry all vegetables and roots. Cut the onion into cubes, celery, parsley and carrots into strips, potatoes into cubes, and finely chop the garlic.
2. Fill the frozen mushrooms with cold water and leave for half an hour. Drain them in a colander, rinse and cut into pieces.
3. Melt the butter in a frying pan and fry the onion for 5 minutes.
4. Add mushrooms and cook over moderate heat for 10 minutes.
5. Pour water into a saucepan, boil, add parsley and celery and simmer for 10 minutes.
6. Place the carrots in the pan and cook for 10 minutes.
7. Add the potatoes to the pan and cook the soup for another 10 minutes.
8. Add mushrooms and onions and continue cooking for 5 minutes.
9. Boil the pearl barley until tender in advance and season the soup with it.
10. Add green peas, bay, allspice, chopped garlic, dill and stir.
11. Cook for 20 minutes over low heat, skimming off the foam. Season with salt 5 minutes before readiness and leave the soup to steep under the lid for 15 minutes.

Since ancient times, many delicious dishes have been prepared from mushrooms in Rus'. We will now tell you how to properly cook mushroom soup. Interesting soup recipes using different types of mushrooms are waiting for you below.

How to cook mushroom soup from fresh mushrooms?

Ingredients:

• water – 2.5 l;
• fresh mushrooms – 350 g;
• potatoes – 3 pcs.;
• onion – 1 pc.;
• medium-sized carrots – 1 pc.;
• vermicelli – 100 g;
• vegetable oil – 30 ml;
• salt;
• pepper;
• crushed – 40 g.

Preparation

Wash the potatoes, peel them and cut them into cubes. Boil water, add prepared potatoes to it and cook for about 20 minutes. Also peel the onions and carrots. Finely chop the onion, and cut the carrots into small strips or pass them through a grater. Fry the onion in oil. We wash and chop the mushrooms, add them to the onion and simmer for 6 minutes. Then add the carrots, mix and cook for another 5 minutes. Place the roast, noodles, salt and pepper into the soup and cook for 10 minutes, covered. At the very end, pour in the greens, turn off the heat and let the soup brew for 15 minutes.

How to cook mushroom soup from champignons?

Ingredients:

• fresh champignons – 200 g;
• water – 2 l;
• potatoes – 4 pcs.;
• pasty - 2 pcs.;
• onion – 180 g;
• carrots – 170 g;
• salt;
• greenery.

Preparation

Peel the potatoes and cut them into cubes. Grate the carrots, chop the onion, and cut the mushrooms into slices. Boil water, throw potatoes into it and cook until almost done. Fry chopped onions and carrots. We also put the mushrooms here and fry for another 15 minutes. Place the frying in the pan with the potatoes. 3-4 minutes before the soup is completely ready, put the grated processed cheese into the pan and stir well. The cheese should be completely dissolved. Before serving, sprinkle the soup with chopped herbs.

How to cook mushroom soup from porcini mushrooms?

Ingredients:

• potatoes – 300 g;
• porcini mushrooms – 400 g;
• onion – 130 g;
• carrots – 140 g;
• water – 2 l;
• salt;
• pepper.

Preparation

Heat the water, put the potatoes cut into pieces into it and cook for about a quarter of an hour. We clean the mushrooms, cut them into slices and fry them in vegetable oil until tender. Salt and pepper them to taste. Cut the onions and carrots into half rings and sauté until golden brown. Add the roast and mushrooms to the pan with almost ready potatoes, salt, pepper and boil for another 20 minutes. And when serving in such a soup, it’s very good to add sour cream.

How to cook chanterelle mushroom soup?

Ingredients:

• beef ribs – 400 g;
• fresh chanterelles – 300 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• potatoes – 3 pcs.;
• salt;
• water – 1 liter;
• pepper;
• garlic – 3 cloves.

Preparation

We divide the beef ribs into pieces, put them in a saucepan and add water and bring to a boil. We must remove any foam that will form. Add pepper and salt and cook the beef ribs for at least 1.5 hours over low heat. At this time, we sort out the chanterelles ourselves and wash them thoroughly, removing the remaining soil, sand and other foreign objects. Place them in a deep container and fill them with boiling water. Leave them in hot water for about 20 minutes. And then rinse under running water. We prepare the vegetables: cut the potatoes into large cubes, and the onion into half rings. Cut the carrots into small slices. Peeled garlic cloves are either crushed or finely chopped. So, the bones are cooked, we separate the meat from them. Return the meat to the soup and discard the bones. Add prepared vegetables to the soup and cook for about 20 minutes. Then add the mushrooms and cook for another 15 minutes. Next, taste it. If necessary, add pepper and salt. Serve the finished mushroom soup to the table immediately. Bon appetit!