It has an amazing aroma and a unique rich taste. In addition, mushroom soup is nutritious and healthy.

It is indispensable during fasting, as well as in the diet of vegetarians, since in its nutritional value mushrooms can compete with meat and are a complete source of protein. Moreover, there is practically no fat in them, which makes them suitable for dietary nutrition, in particular, for vascular diseases. In addition, mushrooms contain lecithin, which cleans blood vessels from harmful cholesterol. They contain antioxidants, a lot of potassium, zinc, copper, as well as vitamins A, B, D, PP. You should know that nutrients the cap contains more vitamins and microelements, while the stem contains relatively few vitamins and minerals.

Recipes for mushroom soups can be found in almost all cuisines of the world, and they are presented in a wide variety. This is explained, first of all, by the large number of types of edible mushrooms. To prepare a delicious soup with mushrooms, you need to understand that different mushrooms in the soup manifest themselves differently. The most aromatic soup is made from porcini mushrooms, boletus, boletus and saffron milk caps. A less nutritious, but no less tasty mushroom soup can be made from champignons and oyster mushrooms. They are grown artificially, do not accumulate environmentally harmful substances and are widely used for preparing various dishes, including soups.

Mushroom soup can be prepared from fresh, dry, frozen or salted mushrooms. To prepare the soup, you need to sort out fresh and dried mushrooms. At the same time, heavily contaminated and wormy fruits are removed from fresh mushrooms, and fruits infected with insect larvae, moldy and rotten are removed from dried mushrooms. The caps of fresh mushrooms are cut off (except for champignons), the stems are cleaned, and the lower part contaminated with soil is removed. Then rinse thoroughly and gently with cool water. To prevent the champignons from darkening, they are placed in cold acidified water. Before you cook large specimens can be cut into smaller pieces. Dried mushrooms should first be soaked in a small amount of cold water for several hours and then cooked.

Mushroom soup options

Mushroom soup is usually prepared using the broth obtained during cooking. There are recipes that use vegetable broth or meat broth as a basis. Potatoes, carrots, onions, zucchini, noodles and various cereals can be used as additional ingredients: pearl barley, buckwheat, rice. Very delicious soups made by adding shrimp, cheese and cream. The best spices Dill, parsley, onion, and garlic are considered to be used to season the soup. How to cook mushroom soup correctly to preserve the aroma of mushrooms? You should not add a lot of salt and bright spices, and to preserve the taste, it is not recommended to cook the dish over high heat.

Mushroom soups, depending on consistency, are divided into the following types: classic soup, puree soup and cream soup. Each type of recipe differs in cooking technology. The first ones are prepared simply: all the ingredients are boiled in a certain order. To make a proper puree soup, you must first boil all the ingredients, then grind them using a blender and mix them with the broth. Cream soup with mushrooms is prepared using the same technology as puree soup, only with the addition of cream or butter.

Soup with fresh mushrooms and potatoes

This is a simple recipe classic soup with mushrooms. For preparation you will need the following ingredients:

• 500 g of any fresh mushrooms (preferably porcini or boletus),
• 1 onion,
• 1 carrot,
• 1 parsley root,
• 3-4 tbsp. l. sunflower oil,
• potatoes – 6-7 pcs.,
• 1/2 cup sour cream,
• Pepper, salt, dill - to taste.

To prepare mushroom soup, you need to cut the pre-prepared mushrooms into medium-sized pieces and fry them in oil. Finely chop the carrots, parsley and onions and sauté separately. Place the mushrooms in a saucepan and add 2 liters hot water and cook for 30 minutes over medium heat. Then add diced potatoes and fried vegetables. Salt the soup, add pepper, bay leaf and cook for another 15-20 minutes. Add sour cream to the soup to taste, sprinkle with finely chopped herbs.

You can make this dish more satisfying if you simply add noodles or some of the cereals - buckwheat, rice, pearl barley. You can diversify the recipe with other vegetables, which will make the soup even more delicious.

Soup with dried mushrooms and vegetables

To prepare mushroom soup according to this recipe, you will need the following ingredients:

• 50 g of any dried mushrooms,
• 1 onion,
• potatoes – 5 pcs.,
• 1 carrot,
• vegetable oil – 3 tbsp. l.,
• 1/2 tbsp. sour cream,
• pepper, salt, dill.

Cook pre-soaked and washed dried mushrooms for 1.5 hours over low heat. Strain the resulting broth, finely chop the mushrooms washed in cool water. Add diced potatoes, mushrooms and chopped carrots and onions fried in oil to the mushroom broth. Before the end of cooking, add pepper, bay leaf and salt. Season the finished mushroom soup with sour cream and dill.

Soup with mushroom ears

The dish according to this recipe turns out tasty and satisfying. It is prepared very simply and quickly. Ingredients needed to prepare mushroom soup with ears:

• dried mushrooms (any) – 100 g,
• 2 onions,
• 1 carrot,
• flour – 3 tbsp.,
• 1 egg,
• water – 1 tbsp.,
• vegetable oil – 100 g.

Cook pre-soaked mushrooms until soft. Strain the broth, rinse the mushrooms. Finely chop the onion and carrots, place in a small saucepan, add 50 g of oil, pour in water (1 cup) and simmer over low heat, covered, until the liquid has completely evaporated and the carrots become soft. Place the prepared vegetables in the broth, add salt and boil for 5 minutes. Finely chop the second onion and fry in the remaining oil until light yellow, add finely chopped mushrooms, salt, pepper and fry together with the onion. Add a little broth to make the minced meat juicy.

Make the dough, knead it well, roll it out thinly, cut it into squares with a knife. Place a little mushroom mince on each square, connect two opposite corners of the dough to form an ear shape, and pinch the edges. 15 minutes before serving the soup, boil the ears by dipping them into the hot broth. The finished ears will float to the top. The soup can be served with sour cream.

Mushroom soup with cheese

Mushroom soup prepared according to this recipe will not leave the most demanding gourmet indifferent. It has a delicate taste, has a wonderful aroma and is easy to prepare. You will need the following products:

• fresh mushrooms – 250 g,
• potatoes – 7 pcs.,
• 2 carrots,
• 2 cloves of garlic,
• vegetable oil – 2 tbsp. l.,
• 1 processed cheese,
• salt, pepper - to taste.

Chop the prepared mushrooms and fry in vegetable oil until golden crust. Cut the potatoes into cubes and boil until tender. Peel the onion, carrots and garlic and fry in oil until soft. Then grind using a blender. Pour the potato broth into a separate bowl and make mashed potatoes. Mix together chopped vegetables and mashed potatoes, add 2 cups of potato broth and bring to a boil over medium heat.

Add the grated processed cheese and cook, stirring, until it is completely dissolved. Season the prepared mushroom soup with salt and pepper and let it brew under the lid for 5-10 minutes. Sprinkle with herbs before serving.

Frozen mushroom soup

It’s not at all difficult to prepare such a dish, all the ingredients are available, and the result is a mushroom soup that everyone likes: both adults and children. You will need the following ingredients:

• any frozen mushrooms – 0.5 kg,
• boiled pearl barley – 1 tbsp.,
• frozen green peas – 1 tbsp.,
• 1 onion,
• potatoes – 2 pcs.,
• parsley and celery roots - 100 g each,
• 1 carrot,
• 2-3 cloves of garlic,
• 3 tbsp. l. vegetable oil,
• salt, peppercorns - to taste,
• bay leaf – 3-4 pcs.,
• dill,
• sour cream for dressing.

Mushrooms must first be thawed. Peel carrots, potatoes, onions, garlic, parsley root and celery root, rinse and dry. Then the vegetables need to be chopped: cut the onion into half rings, carrots, parsley root and celery root into strips. Cut the potatoes into cubes, chop the garlic. Fry the onions in heated vegetable oil until golden brown, then add the thawed mushrooms to it and simmer for 15 minutes until the moisture has completely evaporated.

Boil the roots, carrots and potatoes in 2 liters of water until tender. Then add onions and mushrooms, pearl barley and green peas to them. Immediately add garlic, pepper, bay leaf and chopped dill. Cook the mushroom soup for 20 minutes, stirring occasionally. A few minutes before full readiness add salt, cover and let stand for a while. Pour into plates and top with sour cream.

Soup with sauerkraut and mushrooms

This is a traditional Russian recipe. Mushroom soup turns out rich and nutritious. For cooking you will need products:

• 30 g dried mushrooms,
• 400 g sauerkraut,
• Sunflower oil – 3 tbsp. l.,
• flour – 1 tbsp. l.,
• 2 onions,
• 1 carrot,
• 1 parsley root,
• bay leaf – 3 pcs.,
• salt, pepper - to taste.

Mushrooms, pre-soaked, wash thoroughly, pour cold water, add the onion and cook the mushrooms until tender. Finely chop the onion, carrots, parsley, fry in oil, add sauerkraut, pre-washed in cold water and well pressed. Add a few tablespoons of mushroom broth, add bay leaf, pepper, salt and simmer the cabbage until soft. When the cabbage is ready, pour the rest of the broth into it. Fry flour in 1 tbsp. spoon sunflower oil, dilute with mushroom broth, season with cabbage soup, add chopped mushrooms and bring to a boil. Serve with sour cream and chopped herbs.

Salted mushroom soup with smoked meat

A very unusual mushroom soup with a spicy taste and aroma. Ingredients for preparing this recipe:

• salted mushrooms – 200 g,
• smoked meat – 100 g,
• 1 onion,
• potatoes – 2 pcs.,
• 2 sprigs of celery,
• sour cream – 5 tbsp. l.,
• butter – 2 tbsp. l.,
• tomato paste – 1 tbsp. l.,
• salt pepper.

Cut the mushrooms into pieces, finely chop the onion. Lightly fry the chopped meat in butter, add onions, mushrooms, tomato paste and simmer for 2-3 minutes. Then put everything into a saucepan with boiling water (1 l). Cut the peeled potatoes into small cubes and add to the soup. Salt, pepper, add bay leaf and cook covered until tender. Pour the finished mushroom soup into bowls, season with sour cream and finely chopped celery.

Soup with vermicelli and champignons

An easy to prepare recipe, the dish turns out appetizing and aromatic. Required ingredients:

• fresh champignons – 500 g,
• 2 onions,
• 1 carrot,
• 200 g spider web vermicelli,
• vegetable oil – 2 tbsp. l.,
• salt, herbs - to taste,
• sour cream for dressing.

Wash the mushrooms, cut into 4 parts and cook in 2 liters of water for 40 minutes over medium heat. Peel the onions and carrots, chop finely and fry in vegetable oil. Remove the mushrooms from the broth, chop finely and lightly fry along with the carrots and onions. First, vegetables and mushrooms are placed in the boiling broth, after 5 minutes the vermicelli is added. Cook the mushroom soup for another 2 minutes, then let it brew. After half an hour, pour the soup into bowls, season with sour cream and herbs. A good addition would be white bread croutons fried in vegetable oil.

Discussion 1

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Mushroom soups usually peak at the end of summer and beginning of autumn. When does mushroom season begin? When they have collected baskets full of mushrooms, mushroom pickers and mushroom lovers prepare soups and fry potatoes with mushrooms, filling their kitchens with magnificent aromas.

Fresh mushrooms are undoubtedly very good, but don’t wait until mushroom time comes, you can make excellent mushroom soup from frozen mushrooms. After all, mushrooms tolerate freezing well and practically do not lose their taste.

Today, refrigerators allow you to freeze huge quantities of mushrooms almost instantly. Yes and retail chains are always ready to please us with frozen mushrooms of various types from champignons to honey mushrooms and chanterelles. So you can find mushrooms all year round and no problem.

The recipe allows you to prepare soup not only from frozen mushrooms, but also from fresh ones. I use frozen champignons in the recipe. A friend who grows mushrooms brought them to me. No, of course, he brought them fresh, but there were simply too many, so I had to freeze half of them so that they wouldn’t go to waste, and then it was their turn.

Ingredients:

• 300 grams of frozen mushrooms.
• 6-7 pcs. potatoes.
• 1 carrot.
• 1 onion.
• 1-2 pcs. bell pepper.
• Vegetable oil.
• Salt, pepper, seasonings to taste.

Cooking process:

1. I’ll start preparing mushroom soup by boiling potatoes. I’ll peel it, cut it into strips and let it cook over low heat. For this amount of ingredients, 1.5-2 liters of water will be enough.

2. I will do the onion as follows. I will peel it, cut it into two halves and rinse it well under water. If I wash it this way, I almost always cut it without tears. And for today’s soup I will cut the onion into small cubes.

3. Peel the carrots and cut them into thin strips. You can simply grate it. I just have time, so I’ll cut it.

4.Well, of course, the next step is to prepare the frying for our soup. Pour vegetable oil into a frying pan and put it on the fire. As soon as the oil warms up, I throw in the onions first, and after 1-2 minutes I add the carrots.

5.Onions are sent first as they take longer to fry than carrots. Simmer the onions and carrots together for about 4-5 minutes.

6. Before freezing, the mushrooms were cut into small cubes and packaged in small batches. Just enough for one pot of soup. When the water with potatoes boils, I take out a batch of mushrooms and put them in boiling water. No defrosting.

7. So if you defrost, mushrooms lose a number of their advantages, their shape and taste. And when defrosted in boiling water, the taste remains in the soup.

8.Afterwards, I wait for the water with mushrooms to boil and skim off the foam that appears from the mushrooms. Next, I cook the mushrooms along with the potatoes for 15-20 minutes.

9. While the mushrooms are cooking, I’ll finish frying. I add onions and carrots bell pepper. If you eat fresh it is very good, but if not you can also use frozen.

A little advice if mushroom soup is prepared from fresh forest mushrooms There is no need to add bell pepper. Since it can interrupt the taste of mushrooms with its aroma. And since we are cooking today from frozen ones, bell peppers will enhance the taste of frozen mushrooms.

10. It remains to add the last ingredient to the frying. This is broth. I add 3-4 tablespoons of mushroom broth, cover with a lid and simmer the vegetables in the broth until soft.

Potatoes and mushrooms are completely ready. I add vegetables to the pan, stir and taste for salt. Cover with a lid and cook over low heat for another 5 minutes.

Mushroom soup made from frozen mushrooms is ready, enjoy your meal.

How to cook mushroom soup in a slow cooker video

Frozen mushroom soup with meat and vermicelli

We can say that this sou should turn out to be richer for you. Since we will not cook it from mushrooms alone, but also with the addition of meat and noodles. A kind of heroic rich soup.

One little tip before cooking. This mushroom soup can be prepared in two versions, with and without frying. In the first option, the soup can be cooked and later it can be reheated, but in the first option, where the vegetables are not fried, it is better to cook it at once. We cooked it and ate it all right away.

Ingredients:

• 300-350 grams frozen mushrooms.
• 250 grams chicken meat. (any is possible)
• 3-4 potatoes.
• 1 carrot.
• 1 onion.
• 50 grams vermicelli.
• Salt and pepper to taste.

Cooking process:

1. Since we are cooking with meat, the first thing we do is let the meat cook and deal with the rest of the products. Cook chicken broth according to the following scheme.

First wash the meat and place it in a pan of water. As soon as the water in the pan boils, drain it and add new water. After this action, we will not have to constantly skim the foam from the broth. Continue cooking the chicken after the water boils for 15-20 minutes.

2. Peel the onion, cut into 4-5 parts and send to the broth to cook along with the meat.

3. Peel the potatoes and cut them into cubes or chunks.

4. Peel the carrots and chop finely. As in the previous recipe, you can simply grate the carrots.

5. While we were preparing the food, the meat was cooked, now dump all the potatoes into the pan.

6.When the water boils after adding the potatoes, let it cook for literally 2-3 minutes and you can add the frozen mushrooms.

7.Keep an eye on the soup because when the water with mushrooms starts to boil, foam will be released abundantly and you need to get rid of it. Cook the mushroom soup over medium heat, but at a steady boil.

8.After 10 minutes of steady boiling, you can add carrots to the soup. Stir and cook for another 10 minutes.

9. We still have noodles left that need to be put into the pan. Before adding the noodles, check the thickness of the soup. Because if you add a lot of vermicelli, the soup will turn out to be too thick since the vermicelli will increase in size during cooking.

Add vermicelli, mix and taste for salt. Cook the mushroom soup until the noodles are ready and turn off the heat under the pan completely.

10.After preparing the soup, it is advisable to remove the onion pieces and leave our mushroom soup closed lid for 5-10 minutes so that he can rest and brew well.

Before serving, you can garnish with finely chopped herbs. Bon appetit.

Frozen porcini mushroom soup with semolina

The white mushroom is known to be considered the king of all mushrooms, both in growth and taste; it differs significantly from its counterparts. And that’s why frozen white mushrooms make excellent first and second courses. And since today we are preparing soups, we will prepare soup from frozen mushrooms with the addition of semolina, colloquially called semolina.

Ingredients:

• 350-500 grams frozen mushrooms.
• 2 carrots.
• 3-5 potatoes.
• 2 onions.
• 1 tablespoon of semolina.
• 50 grams of butter.
• Salt and pepper to taste.
• 1-2 bay leaves.
• Sour cream.
• Greens (dill, parsley, cilantro, green onions to choose from).

Cooking process:

1. Place a pan on the stove, pour a little salt into the water and wait for the water to boil. As soon as the water boils, I send the mushrooms to cook. I cook for 5-7 minutes.

2. While the mushrooms are cooking, I peel the potatoes, cut them into cubes and send them to the mushrooms.

3.Chop the onion and carrots. I'll cut the onion into rings and grate the carrots.

4.Fry vegetables in vegetable oil until golden brown.

5.After the potatoes are cooked, add the frying to the soup. I mix everything well.

6.Salt until the desired state I add bay pepper and semolina.

When you add semolina, be careful not to form small lumps. This can be avoided if you constantly stir the soup when adding semolina, but semolina should also be added in a thin stream. Then you will succeed without lumps.

7.After adding the semolina, cook the soup over low heat for another 5 minutes.

8.Then turn off the heat, cover the soup with a lid and let it rest for 5-10 minutes.

9. Serve the soup with sour cream and decorate with herbs. Bon appetit.

Mushroom puree soup with cream of frozen mushrooms

Many of us simply love puree soup with the addition of cheese or cream. Mushroom puree soup warms up very well and creates coziness in the house.

Ingredients:

• 350 boiled potatoes.
• 400 frozen mushrooms.
• 1 onion.
• 1 liter of cream.
• Mushroom seasoning.
• Vegetable oil.
• Dill for decoration.

Cooking process:

1.Yes, we need boiled potatoes. Therefore, you first need to clean it and boil it.

2. While the potatoes are cooking, defrost the mushrooms and lightly fry them in vegetable oil.

3. We take the mushrooms out of the freezer (you can take the mushrooms out in advance and defrost them), defrost them and put them in a frying pan.

4.Add finely chopped onions to the mushrooms.

5.Fry the mushrooms with onions and transfer to a bowl for chopping using a blender.

6. The potatoes are cooked, make mashed potatoes from them.

7. Add mushrooms chopped in a blender to the puree.

8. You need to boil the cream and add it to the mushroom puree and use the blender again for a little while.

9.If necessary, add salt and mushroom seasoning to enhance the taste of mushrooms.

Mushroom soup puree from frozen mushrooms is ready to be served in small cups, garnished with a sprig of herbs. You can also serve a handful of crackers separately. Bon appetit.

Mushroom soup made from frozen mushrooms with rice and chicken broth

Ingredients:

• 450 frozen mushrooms.
• 2 liters of chicken broth.
• 2-3 potatoes.
• 100 grams of rice.
• 2 onions.
• Greenery.
• Vegetable oil.
• 2-3 tablespoons of sour cream.
• 250 milk.
• Salt and pepper to taste.

Cooking process:

1.Rinse the rice and cook it in chicken broth.

2. Cut the potatoes into cubes and add them to the rice.

3.5 minutes after the water boils, add the mushrooms into the pan with the rice and potatoes without defrosting.

4. Peel the onion, chop finely, place in a frying pan for frying. Fry the onion a little and add sour cream and milk, mix well and simmer for 2-3 minutes.

5.Add the resulting dressing to the pan when the rice, potatoes and mushrooms are completely cooked.

6.Add seasoning with salt and pepper and mix well.Boil for 5 minutes.

7. Before serving, decorate with herbs. Bon appetit.

The alluring aroma of mushroom broth will leave few people indifferent. Mushroom soup is appetizing just by its name. This dish, made from porcini mushrooms with cream or dried mushrooms, will dilute the ordinary menu and will appeal to all family members. That is why every housewife should know the peculiarities of preparing mushroom soup and take into account how long to cook mushrooms, as well as how to cook them correctly so as not to lose the taste and aroma of the dish.

The main ingredient of the dish in question is considered to be different types product: milk mushrooms, boletus, honey mushrooms, white or champignons. The cook gives preference to the one he likes best. Experienced mushroom pickers can prepare sorrel mushroom soup from fresh mushrooms collected with their own hands, or from store-bought champignons if they don’t have enough time for hiking in the forest. Adding different ingredients (for example, sorrel) allows you to change taste qualities dishes and diversify the table. Let's look at some recipes for mushroom soup and give recommendations for its proper preparation.

Chefs working in restaurants note several options for preparing stew with the addition of mushrooms. Here are some of them:

1. Ordinary. This implies classic set products: oyster mushrooms, potatoes, vegetables. But the method of cooking mushroom soup without potatoes is also possible.
2. Puree dish. It's about about a liquid stew, which has the consistency of heavy cream and is cooked in broth. This includes the first creamy soup with chicken and mushrooms and recipes for making soup with added sorrel.
3. The dish has a creamy structure. This dish can be prepared either with broth or with various sauces. But it is worth considering the fact that when using broth as a base, it will have to be thickened with fried flour, egg yolks or cream. If we talk about the products used in the soup, they are as follows: vegetables and milk mushrooms. An ideal option would be mushroom soup with sour cream.

Whatever type of porcini mushroom soup is prepared, it always turns out tasty, aromatic and relatively quick in time. We recommend that all housewives take note of the recipe for making porcini mushroom soup.

Principles of cooking

A lot of literature has been written about how to prepare mushroom soup. Housewives are well aware that wild mushroom soup is delicious in any form, but the most delicious and aromatic is made from porcini mushrooms.

In order to cook a simple mushroom soup, it is worth considering the fact that different types of the product in question exhibit their qualities in different ways. Good fat can be achieved from saffron milk cap, and fresh porcini mushroom soup is more nutritious from milk mushrooms and boletus mushrooms. The creamy mushroom soup with fly mushrooms, oyster mushrooms and green russula has the most subdued taste.

Before preparing the soup, the mushrooms are thoroughly sorted, washed and peeled. Very large specimens should be cut into pieces, and small ones should be boiled whole. After the broth is ready, the champignons are caught using a slotted spoon, fried and only then added to the porcini mushroom soup. If a person is on a diet, then roasting can be excluded. In the case when you need to cook mushroom soup or mushroom cream from dried products, they are soaked in cold water for 4 hours and then boiled. Marinated mushroom soup cooks faster.

Soup with forest mushrooms boiled in a container the right size. In addition to the saucepan, you will need to have a frying pan on hand for frying vegetables.

Several popular recipes

Both in expensive restaurants and in home kitchens, cooks prepare various versions of mushroom soup from fresh mushrooms, which often contain sorrel. It is worth considering the most popular recipes:

1. Delicious mushroom soup with potatoes. To prepare, take 0.5 kilograms of fresh oyster mushrooms, 1.5 onions small size, 1 carrot, parsley, 3 tablespoons of vegetable oil, 8 potatoes, 0.5 cups of sour cream and spices to taste.
   Washed and peeled oyster mushrooms are cut into medium pieces and fried in oil. Vegetables are chopped and sautéed in another bowl. Then the mushrooms are placed in a saucepan, 2 liters of boiling water is added to it and boiled for half an hour.
   Next, chopped potatoes and fried onions, carrots and parsley are added to the classic broth. Add some salt and pepper to the aromatic mushroom soup and cook for about 20 minutes. The finished dish is seasoned with sour cream and sprinkled with herbs.
   To make the mushroom soup even more satisfying, you can add noodles or any cereal to it. In addition, other vegetables are appropriate, giving the broth an exotic taste.
2. Cream soup with dried oyster mushrooms. To cook this dish, you need to prepare the following products: 100 grams of oyster mushrooms, about 100 grams of butter, a glass of sour cream, 2 tablespoons of sifted flour and spices to taste.
   The mushrooms are washed thoroughly, soaked for several hours and boiled in the same water for 2 hours. Add water to 3 liters, salt it, add spices and continue cooking for 30 minutes. At this stage, it is appropriate to add butter to the mushroom soup with cream.
   In a separate bowl, mix sour cream with a small amount of broth, add flour, stir and pour into a saucepan. This dish is served with noodles and decorated with herbs.



Forest mushroom and cheese soup. The ingredients for cooking are: 300 grams of champignons, 30 grams of sunflower oil, several potatoes, garlic, carrots, processed cheese and seasoning.
Classic porcini mushroom soup is prepared as follows: mushrooms are chopped and fried in oil. The potatoes are washed, cut, put in boiling water and boiled. Vegetables are peeled, sautéed and placed in a blender. The broth is poured into a saucepan, the potatoes are mashed, mixed with carrots, onions and herbs. Then the mixture is added to the potato broth, place on the stove, boil, add cheese, mix well and cook until the cheese has dissolved.
The final step is to add salt to the mushroom soup, add seasonings and leave for 10 minutes.

3. Soup with porcini mushrooms and noodles. Among the products on hand you need to have 0.5 kilograms of mushrooms, onions, carrots, 3 cups of flour, vegetable oil, water, herbs, sour cream and salt.
   The first step is to make the dough for homemade noodles. To do this, place half of the specified amount of flour on a board and make a small depression in it. Oil and boiled water are poured into this hole. Salt everything and knead the dough until it reaches the consistency of sour cream. Then add the remaining flour and knead into a stiff dough. Next, roll out a thin layer and cut into narrow strips, which are placed in a warm place for a couple of hours to dry.
   When the noodles are completely ready, you should start cooking the mushroom soup. The recipe is quite simple: champignons are sorted, cleaned and washed. Place them in a pan filled with 3 liters of water and cook for 1 hour, sometimes removing the foam from the surface. Then add noodles to the liquid and boil for another 13 minutes.
   At the same time as these steps, you should fry the onion and move it from the frying pan into the broth. The porcini mushroom soup should simmer a little and then sit for half an hour. Along with the stew, you can eat sour cream, crackers and herbs.
4. Mushroom soup with cream. Products you need: 400 grams of champignons, 1 carrot and onion, a bunch of parsley, salt, butter, potatoes, 150 milliliters of cream, several processed cheeses.
   Step-by-step recipe: boil water poured into a container, peel potatoes, cut into small cubes and place in a pan. While the potatoes are boiling and boiling, grate the carrots and chop the onion. The mushrooms are washed, dried on a towel and cut into thin slices.
   Pour oil into a frying pan, place the mushrooms and vegetables there and fry for several minutes, stirring regularly. Mushroom soup with cream along with frying is cooked for 15 minutes.
   The cheese is cut into pieces, the greens are finely chopped. Pour cream into a saucepan, add cheese, salt and spices. When the mushroom soup begins to boil, remove it from the oven and let it brew for about 5 minutes.
5. Lenten mushroom soup with ears and beans. To cook this dish you will need the following set: white beans, 2.5 liters of water, 250 grams of mycelium, seasoning, vegetables, herbs, some white rice and vegetable oil.
   Porcini mushroom soup is cooked like this: the cook selects and washes the beans, puts them in water and leaves them overnight. Then he brings it to a boil on a gas stove and cooks for a little longer than an hour. Boil the champignons in another container: bring to a boil over low heat and leave to simmer for 5 minutes.
   Potatoes, carrots and onions are peeled, washed and cut. Then take out the cooked mushroom and cut it into cubes. The rice is washed, potatoes, some carrots and onions are thrown into the broth along with the rice. Cover the pan and leave on the fire for 20 minutes.
   The rest of the vegetable mass is stewed, champignons are thrown into it and fried. Read below about how long to cook mushroom soup.
   The frying should be sent to wild mushroom soup, add salt and spices. Then add the beans and cook for 10 minutes. The dish is ready. It is decorated with greenery.

Recipes for mushroom soup from porcini mushrooms, cream soup from porcini mushroom, mushroom soup with cream - all this can be found quite often today in prestigious restaurants and in home kitchens. People love fresh porcini mushroom soup, so they try to diversify their diet with this valuable product.