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 and rinse them thoroughly under running water. cold water and clean. 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. For fans dietary dishes You 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.

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 crackers from white bread, 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 into it in a separate container. Lightly salt and knead the dough to a consistency similar to 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. Remove the board with noodles in warm place for a few 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 on 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, dry, and 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 ok, 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.

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Mushroom soups - recipes for delicious soups made from fresh and dried mushrooms

Mushroom soup- this is the most delicious and simple first course, recipes There are many preparations for which. Mushroom soups are aromatic and satisfying. You can cook them from fresh, dried, frozen and even salted mushrooms.

You can prepare mushroom soups at home from champignons, hanger mushrooms, porcini mushrooms, aspen mushrooms, boletus mushrooms, chanterelle mushrooms, boletus mushrooms, puffball mushrooms and other types of mushrooms. If desired, they can be combined with various cereals, potatoes and even meat. Mushroom puree soups with cream are very tasty and tender. Rich and aromatic first courses can be cooked with dried forest mushrooms.

Mushrooms are a popular product, from which a variety of first and second courses are prepared, used as a filling for baked goods, and used in salads and pickles. Mushroom soups have long been a favorite dish of both adults and children. They cook quickly enough, and their unsurpassed aroma and delicate taste will not leave any gourmet indifferent.

Which mushrooms are best to make soup from?

You can make mushroom soups from fresh, dried and even salted mushrooms. The most suitable for soup are: White mushroom, boletus, chanterelles, boletuses and champignons. The most flavorful first courses are made from dried mushrooms. White and chanterelles can be used raw, because they have an unsurpassed taste and delicate aroma.

It is better to pre-fry boletus mushrooms, champignons, aspen mushrooms and honey mushrooms with onions and spices in butter. Dry mushrooms should be soaked in cold water in advance and allowed to stand for at least three hours. Oyster mushrooms can be thrown directly into boiling water or pre-fried in a frying pan. In addition, cook tasty soup can be made from moss mushrooms, russula and milk mushrooms.

Preparing mushrooms for soup

If fresh mushrooms are used to prepare soup, they must be sorted, peeled and rinsed well. Large mushrooms should be cut into several parts and, if necessary, fried in butter in a frying pan with onions added. Dried mushrooms should be soaked in water for 3 to 4 hours, then drain the water.

In general, soups with a wide variety of mushrooms are no less nutritious than meat dishes. Let's look at a few simple recipes preparing delicious mushroom soups that you can easily make at home yourself.

Mushroom soup - the simplest champignon recipe

This recipe for mushroom champignon soup is the easiest. Champignons can be purchased at any supermarket, and the cooking process itself does not require much time and effort. You can make mushroom soup even more delicious by adding a few toasted slices of white bread and finely chopped herbs. You can also season mushroom soup with sour cream, which will make it richer and more tender.

• Recipe author: Lev
• Total cooking time: 90 minutes.
• Prep time: 60 minutes.
• Cooking time for mushroom soup is 30 minutes.
• 6 servings

Ingredients

• Fresh champignons – 600 g;
• Onion (large) – 1 piece;
• Carrots (medium) – 1 piece;
• Buckwheat – 1/3 cup;
• Potatoes – 3 pcs;
• Salt - to taste;
• Bay leaf – 1 piece;
• Greens - to taste;
• Peppercorns – 5 pcs;
• Sour cream - to taste.

Preparing mushroom soup:

1. Fresh champignons must be thoroughly washed, peeled and cut into small pieces.
2. Place the prepared mushrooms in a soup pot, add cold water at the rate of 600 g of champignons per 3 liters of water. Boil the mushrooms for about an hour, skimming off the foam. Add bay leaf and pepper to the broth.
3. Peel the onions, cut into cubes and fry in a frying pan until golden brown.
4. Grate the carrots, add to the onions and fry as well.
5. Place the mushrooms in a colander, reserving the broth in which they were cooked. Lightly fry in a frying pan with onions and carrots. You can add a little butter, which will make the taste of the soup even more delicate.
6. Put the mushroom broth on the fire, peel and cut the potatoes into pieces. Add it to the broth and boil until half cooked.
7. Add mushrooms, onions and carrots to the soup, add buckwheat. Boil everything together for about 10 minutes.

It is better to let the finished champignon soup brew for a while and then serve it to the table. Add sour cream and herbs directly to the plates before serving. You can also add white bread croutons fried in butter in a frying pan.

Cream of Mushroom Soup Recipe

Delicious and simple mushroom puree soup can be prepared from any type of edible mushrooms according to this recipe. Such soups turn out to be very tender, which is why children love them very much. Best for making pureed soup this recipe take fresh champignons or porcini mushrooms. To make mushroom soup more aromatic and tasty, it is better to select small mushrooms for it.

• Recipe author: Lev
• Soup preparation time: 60 min.
• 2 servings

Ingredients for cream of mushroom soup:

• Mushrooms – 300 g;
• Cream – 60 g;
• Flour – 1 tbsp. spoon;
• Butter – for frying;
• Garlic - optional;
• Salt, pepper - to taste;
• Greens (parsley, dill) – a small bunch.

Preparation of creamed mushroom soup:

1. We wash the mushrooms well and peel them. Cut into pieces and boil for about 40 - 50 minutes in salted water.
2. We take the mushrooms out of the broth and fry them in butter in a frying pan. Add flour and chopped garlic to the mushrooms.
3. When the mushrooms become slightly browned, add about 2 cups of mushroom broth to the pan. Stew the mushrooms in the broth, salt and pepper to taste.
4. Set aside the pan and let the soup cool slightly. Pour the mushrooms and broth into a blender and grind until pureed.
5. Add cream to the mushroom puree soup and serve, sprinkled with a little chopped herbs.

Champignon puree soup is not only tasty, but also nutritious. It perfectly replaces meat soups and even children like it.

Mushroom soup with champignons

If you prefer rich mushroom soups, we suggest making mushroom cream soup from champignons with potatoes. This dish is prepared quite quickly. At the same time, its spicy taste will definitely delight you and your loved ones.

• Recipe author: Lev
• Total cooking time: 50 minutes.
• Prep time: 10 minutes.
• Preparation time for champignon cream soup: 40 min.
• 6 servings

Ingredients for champignon soup:

• Fresh champignons – 800 g;
• Potatoes (medium) – 3 pcs;
• Onion (large) – 1 piece;
• Butter – 100 g;
• Cream – 500 ml;
• Spices, salt - to taste.

Preparation of champignon soup:

1. Wash and peel the champignons. Cut into thin slices.
2. Chop the onion and fry in butter until golden brown.
3. Add mushrooms to the onion and fry until excess moisture is gone.
4. Peel the potatoes and boil until tender. You can add spices if desired.
5. Place potatoes, mushrooms and onions into a blender bowl. Grind thoroughly, add cream, salt and beat the puree soup. You can also add a little herbs, such as parsley or dill.

You can decorate the finished mushroom soup with a couple of slices of fresh or fried champignons and herbs. Also, when serving on plates, you can add a little crouton from white bread fried in butter.

Mushroom soup made from dried mushrooms - a simple recipe

The most delicious and aromatic soup can be prepared from dried mushrooms according to this recipe. The cooking process itself does not take much time. However, before starting cooking, mushrooms should be thoroughly soaked in cold water for at least 3 hours.

• Recipe author: Lev
• Total cooking time: 240 minutes.
• Prep time: 180 minutes.
• Cooking time for dried mushroom soup: 60 min.
• 6 servings

Ingredients for dried mushroom soup:

• Dried mushrooms – 100 g;
• Potatoes – 300 g;
• Onion (medium) – 1 piece;
• Carrots (medium) – 1 piece;
• Buckwheat or vermicelli – about 100 g;
• Vegetable oil - for frying;
• Allspice;
• Bay leaf;
• Salt, spices, herbs - to taste.

Making mushroom soup from dried mushrooms:

1. Soak dried mushrooms for soup for 3 - 4 hours in cold water. The water will become dark and can be replaced with clean water a couple of times.
2. Before cooking, drain the mushrooms and cut them into small pieces. Pour into a three-liter saucepan and put on fire.
3. Cut the potatoes into cubes and add them to the mushrooms. Add bay leaf and pepper.
4. If desired, you can add buckwheat or vermicelli to the mushroom soup. Then it will become thicker and more nutritious.
5. Grate the carrots on a coarse grater.
6. Chop the onion into cubes and lightly fry in a frying pan, then add carrots to it and also fry.
7. Add the resulting roast to the soup, pepper and salt to taste.
8. Boil the soup until the potatoes are ready, about 5 to 10 minutes.

In general, it takes about 40 - 50 minutes to prepare mushroom soup from dried mushrooms. After it is cooked, it is better to let it brew for another 20 - 30 minutes. When the soup has brewed, it can be poured into plates and served. You can add a tablespoon of sour cream to the plates, which will make the taste of the mushroom soup creamy and tender.

With melted cheese you can make a very simple and tender mushroom champignon soup that even children will love. Champignon soup with cheese is prepared very quickly. It is better to choose small mushrooms, then they will be more aromatic and tasty.

• Recipe author: Lev
• Total cooking time: 70 minutes.
• Cooking time: 50 min.
• 2 servings

Ingredients for mushroom soup with melted cheese:

• Champignons (small or medium) – 300 g;
• Processed cheese – 2 pcs;
• Onion (medium) – 1 piece;
• Potatoes (medium) – 4 pcs;
• Carrots (medium) – 1 piece;
• Vegetable oil or butter;
• Salt, herbs.

Preparation of mushroom soup with melted cheese:

1. Cut the potatoes into cubes and place them in a three-liter saucepan. Fill with water and set to cook.
2. We clean the champignons, cut them into thin pieces, fry them in a frying pan and put them on a plate.
3. Cut the onion into cubes and fry.
4. Grate the carrots and add to the onion. Fry.
5. When the potatoes are half cooked, add melted cheese, mushrooms and frying. The cheese can be cut into cubes so that it dissolves faster in water or placed in the freezer for 20 minutes, then grated.
6. Salt the mushroom soup to taste, add pepper or nutmeg if desired.
7. Before serving, add a little chopped herbs to the plates.

This recipe for mushroom soup bears little resemblance to classic soups. However, the melted cheese also makes it tender and tasty. Delight your family with something new delicious dish. Even children will appreciate this simple and light soup.

Puffballs are unique mushrooms that make a very aromatic and incredibly tasty soup. It is better to prepare mushroom soup from fresh raincoats in chicken or vegetable broth. If there is no broth, you can use plain water.

• Recipe author: Lev
• Total cooking time: 70 minutes.
• Prep time: 20 minutes.
• Cooking time: 50 min.
• 6 servings

Ingredients for Raincoat Soup:

• Raincoat mushrooms – 500 g;
• Chicken broth or water – 3 liters;
• Potatoes (medium) – 3 pcs;
• Onion (medium) – 1 piece;
• Butter – 50 g;
• Vermicelli or homemade noodles – 100 g;
• Greens - a bunch;
• Salt, seasonings - to taste.

Making puffball mushroom soup:

1. Potatoes must be peeled and cut into cubes.
2. Wash the raincoats and cut into small pieces.
3. Also peel and chop the onion.
4. Place the potatoes in a three-liter saucepan, add broth or water and put on the fire to cook.
5. Fry the onion in butter, add raincoats to it and simmer covered for about 20 minutes.
6. When the potatoes are half cooked, add the mushrooms and onions and leave to cook for 10 minutes.
7. Add vermicelli or homemade noodles, salt and add spices to your taste.

Pour the finished soup into bowls and sprinkle with chopped herbs. Overall, puffball mushroom soup is flavorful, nutritious, and delicious. Thanks to its unique aroma and delicate taste, even children enjoy eating it.

Recipe: Mushroom Soup with Champignons and Broccoli

Champignons have a delicate and light taste, which makes them great with both meat and various vegetables. Soup with champignons and broccoli, the recipe for which we will now look at, is quite unusual, but in no way inferior to the classic ones. mushroom dishes. It is best to prepare this soup using vegetable broth, but if you don’t have it, plain water will do.

• Recipe author: Lev
• Total cooking time: 70 minutes.
• Prep time: 20 minutes.
• Cooking time: 50 min.
• 6 servings

Ingredients for Mushroom and Broccoli Soup:

• Champignons (medium) – 200 g;
• Vegetable broth or water – 1.5 liters;
• Broccoli – 200 g;
• Potatoes (medium) – 2 pcs;
• Butter – 30 g;
• Tomato paste – 2 tbsp. l;
• Onion (medium) – 1 piece;
• Salt, pepper - to taste;
• Greens (dill, parsley) – optional.

Making mushroom and broccoli soup:

1. Peel the potatoes and cut into cubes. Fill with water or vegetable broth and put on fire.
2. We wash the broccoli and separate it into florets.
3. Peel the onion and cut into small pieces, fry in butter until golden brown.
4. We wash the champignons, peel them and add them to the pan with the potatoes. Cook for about 10 - 15 minutes.
5. Add to soup tomato paste, broccoli and onions, add salt and cook for about 5 - 10 minutes until the potatoes are ready.

Serve the finished soup along with chopped herbs. If desired, you can season with sour cream and add spices. Soup with champignons and broccoli turns out very light and tasty. To make it a little thicker, you can add about 1 tbsp to the pan while frying the onions. spoons of flour.

From frozen champignons or other freshly frozen mushrooms you can prepare a delicious soup according to any of the above recipes with fresh mushrooms. IN winter time When we are most lacking in vitamins, and are quite tired of meat soups, mushroom soup made from frozen mushrooms is an excellent solution. Let's look at one of the simplest recipes for making mushroom soups from frozen champignons.

• Recipe author: Lev
• Total cooking time: 60 minutes.
• Prep time: 20 minutes.
• Cooking time for frozen mushroom soup: 40 min.
• 4 servings

Ingredients for frozen mushroom soup:

• Frozen mushrooms – 200 g;
• Medium potatoes – 3 pcs;
• Medium carrot – 1 piece;
• Onion – 1 piece;
• Butter – 30 g;
• Greens, salt, pepper - to taste;
• Sour cream – for dressing when serving.

Making mushroom soup from frozen mushrooms:

1. Defrost mushrooms at room temperature, wash and cut into pieces.
2. Peel the potatoes and cut them into cubes. Fill with water and set to cook.
3. Add mushrooms to potatoes, skim off foam.
4. Cut the onion into pieces and grate the carrots on a coarse grater.
5. Fry the onion in butter and add carrots to it. Fry together.
6. Add fried onions and carrots to the soup, add salt and pepper and cook until tender.
7. When serving, add sour cream and sprinkle with herbs.

Frozen mushroom soup is tender and flavorful. By taste qualities it is in no way inferior to soup with fresh champignons and is an excellent option for winter first courses. To make a more satisfying soup, you can add buckwheat or vermicelli to it. You can also make cheese soup from frozen mushrooms by adding a couple of processed cheeses to the broth.

Mushroom soup with lentils is not only tasty, but also healthy. It perfectly replaces meat soups and is sure to please even children. Let's look at the recipe for a simple mushroom soup with lentils.

• Recipe author: Lev
• Total cooking time: 70 minutes.
• Prep time: 20 minutes.
• Cooking time: 50 min.
• 6 servings

Ingredients for mushroom and lentil soup:

• Mushrooms – 400 g;
• Red lentils – 50 g;
• Potatoes – 1 piece;
• Carrots – 1 piece;
• Onion – 1 piece;
• Zucchini – 1 piece;
• Little olive;
• Greenery;
• Vegetable broth or water – 2 l.

Making mushroom and lentil soup:

1. Peel and cut the onion into cubes and place in a cauldron. Add carrots, grated on a coarse grater, and fry in vegetable oil.
2. Cut the mushrooms into thin strips and add them to the cauldron with the vegetables. Fry everything together.
3. Wash the lentils and add to the mushrooms and vegetables.
4. Peel the potatoes and cut them into cubes.
5. We wash the zucchini, cut it into cubes and add it to the potatoes and mushrooms in the cauldron.
6. Fill with broth or water and cook everything until done.
7. Add greens and, if desired, finely chopped garlic. Cover the mushroom soup with a lid and let it brew.

Let the finished soup sit for 20 minutes, then serve. Bon appetit!

How to cook mushroom soup from salted mushrooms with brisket

A very unusual and very tasty mushroom soup can be prepared from salted mushrooms and brisket. It tastes somewhat like hodgepodge and will definitely appeal to fans of savory dishes with a pronounced taste and smell.

• Recipe author: Lev
• Total cooking time: 70 minutes.
• Prep time: 20 minutes.
• Cooking time: 50 min.
• 6 servings

Ingredients for mushroom soup made from salted mushrooms and brisket:

• Salted mushrooms – 300 g;
• Smoked brisket – 150 g;
• Large onion – 1 piece;
• Potatoes – 3 – 4 pcs;
• Celery (or parsley) – 5 sprigs;
• Butter – 30 g;
• Tomato paste – 2 tbsp. l;
• Bay leaf – 1 piece;
• Sour cream – 7 tbsp. l;
• Ground black pepper, salt to taste.

Preparation of mushroom soup with salted mushrooms and brisket:

1. Peel and cut the potatoes into cubes and let them cook. After boiling, add bay leaf.
2. Cut the onion into pieces, fry in butter.
3. Cut the brisket into cubes, add to the onion and fry for a couple of minutes.
4. When the potatoes are half cooked, add the brisket and onions, and add tomato paste.
5. Cut the mushrooms into slices and add to the pan with the potatoes and brisket.
6. Salt and pepper the mushroom soup to taste, boil until the potatoes are ready.
7. When serving, season the soup with sour cream and sprinkle with finely chopped celery or parsley.

Soup with salted mushrooms turns out rich, aromatic and tasty. It is an excellent alternative to classic soups and is prepared in a matter of minutes. When serving, it is better to season the soup with sour cream, which will make its taste more delicate. You can also add a slice of lemon or olive. If the mushrooms are too sour, you can add a little sugar to the soup.

Classic porcini mushroom soup

The most delicious classic mushroom soup can be made from porcini mushrooms. The rich flavor notes of this soup will not leave you indifferent. This dish is also quite easy to prepare. This will require fresh porcini mushrooms and a little free time.

• Recipe author: Lev
• Total cooking time: 70 minutes.
• Prep time: 20 minutes.
• Cooking time: 50 min.
• 4 servings

Ingredients for porcini mushroom soup:

• Porcini mushrooms – 200 g;
• Buckwheat – 100 g;
• Medium potatoes – 3 pcs;
• Large onion – 1 piece;
• Medium carrots – 1 piece;
• Ground pepper, salt - to taste;
• Butter – 30 g;
• Parsley dill.

Preparation of mushroom soup from porcini mushrooms:

1. We wash the white mushrooms and cut them into fairly large pieces. Fill with water and cook for about 20 minutes.
2. Cut the potatoes into cubes and add to the mushrooms.
3. We sort out the buckwheat and add it to the pan. Cook everything together for about 15 more minutes.
4. Cut the onion into cubes and fry in butter.
5. When the onion is browned, add grated carrots to it. Fry together and add to the soup.
6. Salt and pepper the soup to taste, add herbs and simmer for a couple more minutes. Cover with a lid and let it brew a little.

Serve the finished mushroom soup to the table. If desired, you can season the porcini mushroom soup with sour cream - it will be even tastier. Bon appetit!

Preparing mushroom soup involves several steps, especially if you plan to make pureed mushroom soup. This mushroom soup recipe strives to ensure that the soup has a pleasant, distinctive taste that cannot be confused with any other. We will tell you how to cook mushroom soup, and this original first course will surely become your calling card.

How to cook mushroom soup? is a question that worries many. You can cook lean mushroom soup, you can cook mushroom soup with chicken broth or mushroom soup with meat broth, and in addition – mushroom soup with processed cheese or mushroom soup with cream. So it's a matter of taste and your choice of caloric content of the dish. In addition to mushrooms, various ingredients are added to this soup, for example, they prepare mushroom soup with meat, mushroom soup with chicken, mushroom soup with noodles, mushroom soup with noodles, mushroom soup with barley. If we talk about the types of mushrooms, then it should be said that you can cook mushroom and champignon soup, mushroom soup from chanterelles, mushroom soup from porcini mushrooms, mushroom soup from oyster mushrooms, mushroom soup from boletus, mushroom soup from honey mushrooms.

To know how to prepare mushroom soup, first of all, you should choose which mushrooms it will be prepared from, because mushroom soup is prepared from fresh mushrooms, mushroom soup from dried mushrooms, and even mushroom soup from frozen mushrooms, for example, mushroom soup from frozen champignons . Let's start with how to prepare mushroom soup from dried mushrooms. Mushroom soup made from dried mushrooms can please you all year round, you just have to stock up dried mushrooms. Dry mushrooms should be pre-soaked for several hours in water, and only then cooked.

Cheese and mushroom soup has a unique aroma; mushroom soup with cheese is often prepared in the form of a puree soup. It will also be useful for you to learn how to prepare cream of mushroom soup. To do this, mushrooms are first stewed in butter and flour, cream and milk are added, then they are crushed in a blender and poured with broth. In this way you can prepare cream of mushroom soup from champignons, cream of mushroom soup with cream. If you decide to make mushroom cream soup from champignons, boil several small mushrooms whole, cut them thinly across and put them in a plate, you will get not only a tasty mushroom cream soup, but also a beautiful one. The recipe for mushroom soup from champignons can generally be considered one of the most popular, due to the fact that champignons are one of the most accessible mushrooms. A similar recipe is used to prepare mushroom cream soup, creamy mushroom soup recipe, creamy mushroom soup recipe with cream, or some other thick mushroom soup. You can find the recipe with photos of all the operations of preparing mushroom soup on our website.

Hello, dear hostesses, mushroom pickers and simply lovers of delicious food. Now the first mushrooms are starting to hide in the forest, so I would like to talk about them. If you were lucky enough to collect wild mushrooms or you bought champignons, then this article is for you.

Of these you can or. But it will be especially tasty to cook aromatic soup from them.

Everyone in our family loves mushroom soup. I make soup with champignons for the kids, and adults also love to eat it with wild mushrooms. There are, in fact, a lot of options for preparing this seemingly simple dish. Noodle soup, cream soup and a simple classic version with potatoes - all this can be prepared easily and simply.

Today I have selected 4 different tastes and methods of preparing mushroom soup. I hope they will become a worthy page in your cookbook. So here we go!

Menu:

1. Mushroom soup made from fresh forest mushrooms according to a classic recipe

You can cook a very tasty soup from freshly picked mushrooms. Be sure to select them before cooking. Wormy and rotten specimens should be thrown out without hesitation. Rinse the rest thoroughly, if necessary, peel and cut into pieces. You will find out more in the recipe.

Ingredients:

• 15-20 medium pieces forest mushrooms;
• 5 medium potatoes;
• 3 liters of water;
• 1 onion;
• 1 carrot;
• salt to your taste;
• a little parsley root for flavor;
• 3 peppercorns;
• 2 lavrushki.

Step-by-step description of the recipe:

1.After selecting and washing the mushrooms, they need to be cut. For the classic recipe, I make it large. It turns out to be a real village soup.

2. Place in a saucepan and add water. Put on fire. Before boiling, foam will begin to actively appear. It definitely needs to be removed. After the broth boils, you need to simmer for another 15 minutes. If the liquid becomes too black and foamy, the procedure can be repeated. Pour the contents of the pan into a colander and rinse the mushrooms.

3. Fill them with water again and place on the stove. While you wait for it to boil, prepare your vegetables.

4. Cut the carrots with a knife or grate them. Finely chop the onion. After boiling, add them to the soup.

5. Cut the potatoes into medium cubes or strips. You shouldn’t do it too small, otherwise it can quickly be overcooked. Add to broth. At this stage, you can add salt, peppercorns and chopped parsley root.

6. Cook for 10 minutes, then add the bay leaf. Remove from heat and cover with a lid. Let it brew for another 10 minutes and you can begin the long-awaited tasting. The aroma must be excellent!

Serve with herbs, sour cream or mayonnaise. Some people season the soup with milk.

Bon appetit!

2. Delicate creamy champignon soup

We will prepare a fragrant, rich and very tasty soup according to this recipe. Once you try to cook it once, you will probably want to do it again and again. This is exactly what happened to me. Relatives often ask me to cook such a dish for them, which I gladly do. You can cook it from any mushrooms that you have on hand (forest or champignons).

Ingredients:

• Half a kilo of mushrooms (you can use any, fresh or frozen);
• 1 medium carrot;
• 1 onion;
• salt to taste;
• 4 medium potatoes;
• liter of water;
• a tablespoon of seasoning for mushroom broth;
• 4 processed cheese;
• a glass of cream;
• a little butter and vegetable oil;
• breadcrumbs and parsley for serving.

Step-by-step description of the recipe:

1. Finely chop the onion and fry in butter and vegetable oil. In the meantime, you need to start on the next products.

2. Chop or grate the carrots. Do what is most convenient for you, because in the end we will still use a blender to beat the mass. Add it to the frying with the onions.

3. In another roasting pan, fry the mushrooms, cut into medium cubes. First, they will secrete the necessary liquid and stew in it. And then, when it evaporates, you need to add oil and fry them for another 5-10 minutes.

4. Cut the potatoes into medium cubes and boil in water until tender. Here you need to add salt and seasoning for the broth.

To prevent the cream from curdling when it gets into a hot broth, it must be preheated.

5. We will warm them up by adding them to the finished frying. As soon as they start to boil, remove from heat.

6. When all the products are prepared - mushrooms, onions with carrots and potatoes - they need to be combined in the same pan where the broth with potatoes was cooked. Add cheeses. Place the blender in there and blend on low power until smooth. Using a higher power, you risk getting burned by hot puree and dirtying the kitchen.

7. Now the puree soup needs to be brought to a boil again and can be served with croutons and herbs!

Bon appetit!

3. Mushroom champignon soup with homemade noodles

This soup with the addition of vermicelli is very satisfying and tasty. At the same time, it is also light and perfect for those who are watching their figure, but love to eat delicious food. In the same recipe I will show how easy it is to make noodles at home from minimum quantity ingredients. We will cook this dish from it.

Ingredients:

• 10 champignons;
• 2 onions;
• a bunch of dill;
• a clove of garlic;
• 1 carrot;
• laurel;
• salt to your taste;
• a little ground pepper;
• vegetable oil.
• 1 egg;
• 100 grams of flour.

Step-by-step description of the recipe:

1. Break an egg into the sifted flour, add a little vegetable oil (about 1 tablespoon) and a little salt. Knead into a strong dough. Leave for half an hour, covered with a plastic bag and knead again.

2. Roll out the resulting quantity into a thin layer. Sprinkle with flour and fold it in half. Roll. Add flour again and fold into quarters. Roll out again.

3. Roll the thin dough into a loose roll, and then cut it into thin strips.

4. Place on a tray in an even layer and dry in an open and well-ventilated place until completely dry. Ready noodles can be stored in the same way as store-bought noodles - in a bag.

5. So, when the noodles dry well, you can start preparing our soup. First of all, you need to fry onions, garlic and carrots. Crumble them in the usual way and fry in oil until golden.

6. Cut the mushrooms into medium pieces and place in a hot frying pan. They will soon release juice. As soon as it evaporates, you need to add a little oil and fry them for 5 minutes.

7. Bring the water for the soup to a boil, add salt, season and add bay leaves. Add the fried champignons and simmer for 5 minutes.

8. Add frying. Then add the noodles and boil for 2 minutes. Now the soup is ready.

9. Cover with a lid and let sit for at least 5-10 minutes so that the vermicelli “reaches”.

Here, if desired, you can add potatoes for more satiety.

4. Cream of mushroom soup with chicken and champignons

This soup is very easy to prepare and very enjoyable to eat. Chicken, mushrooms and cheese are a great combination in any dish. And in this soup they are twice as tasty and aromatic. Try it!

Ingredients:

• 1 chicken ham;
• 1 onion;
• 5 potatoes;
• 2 stalks of celery;
• 5 pieces of champignons;
• 4 triangles of processed cheese;
• greenery;
• salt and spices to your taste.

Step-by-step description of the recipe:

1.First of all, you need to cook the chicken in salted broth. Then the leg needs to be removed, cooled, cut and chopped.

2. Chop onions, mushrooms, potatoes and celery in any convenient way. The neatness of the pieces is not important, because then all this will be converted into puree. The greens also need to be chopped.

3. Potatoes and celery are added to the broth. They need to be boiled until tender.

4. Sauté the onion until golden brown. Fry the mushrooms until tender with the addition of salt.

5. Grind the potatoes and celery in a blender, add cheese and onion and beat again. Pour the puree into the chicken broth and boil for 3 minutes. Serve the soup with pieces of mushrooms, chicken and herbs. Bon appetit!

5. Video recipe for making mushroom soup with sour cream

In this video you will learn not only a recipe for making delicious mushroom soup, but also several techniques on how to do it correctly. This recipe produces a flavorful dish with a very piquant and delicate taste.

Making mushroom soup is very simple, no matter what recipe you choose. An important component to any dish is your creative desire and love for your work. Without it, even the most delicious dish will turn out bland.

Therefore, be inspired and create some goodies for your loved ones!

Description

- one of the most popular types classic soup. In general, it is often cooked from porcini mushrooms, which make the broth clear, but in our recipe we used several types of mushrooms, which did not change the final result at all.

Most of all, this soup will appeal to those who take special care of their figure, since it contains a minimum set of calories, and it saturates the body quite quickly.

Regular consumption of mushroom soup brings undeniable benefits, and all because it contains as many as 18 different amino acids, which undoubtedly have a beneficial effect on the body and help improve memory and develop brain activity.

Among other things, mushroom soup contains all the B vitamins, which is why this soup can easily be compared with cereals and fresh vegetables. B vitamins confidently stand guard over our nervous system and carefully keep nails and hair in a healthy condition.

Mushroom soup is loved by many adults, and even children. It turns out very tasty and aromatic no matter what types of mushrooms you use for cooking. And besides, such a soup will charge you with energy for the whole day and give your body a full range of vitamins and useful components. To prepare classic mushroom soup at home, you need to carefully select the mushrooms, stock up on the rest of the necessary ingredients and open our recipe with step by step photos. With its help, the process of preparing mushroom soup will be easy and fast.

Ingredients

• 
  (800 g)
• 
  (1 tsp)
• 
  (200 g)
• 
  (30 g)
• 
  (200 g)
• 
  (20 g)
• 
  (70 g)
• 
  (100 g)

Cooking steps

Take the mushrooms and wash them as thoroughly as possible, peeling and trimming off all unusable parts. Next, chop the mushrooms slightly large pieces and place in the pan in which you will cook the soup.



Pour water over the mushrooms and wait until they boil. You should get about two liters of water. When the water boils, add an onion cut into two parts and a little salt to the pan, let the broth boil for half an hour. About 15 minutes before the end of cooking, add pre-diced potatoes.



At this time, take another onion, peel it and finely chop it, after which the onion must be fried.



Now peel the carrots and cut them into small cubes. If you have a very small carrot, you can cut it into slices.



Pour the carrots into the frying pan with the onions and fry it all until the frying acquires a rich golden hue.



Pour the finished frying into the broth and let it boil for about five more minutes. When it's ready, remove the pan from the heat and let the soup sit for a while.



That's it, your mushroom soup is ready to eat! You can serve it seasoned with sour cream and herbs.



Bon appetit!