Mushroom soup recipe from fresh honey mushrooms. Mushroom soup from honey mushrooms - frozen, meadow, dried: a selection of recipes

Mushroom soup is a flavorful first course that does not require any special culinary talent to prepare.

In addition, mushrooms are not just a tasty product, but also healthy, as they are optimally balanced with proteins, microelements and vitamins.

If you are worried about your figure and count every calorie you eat, then you can add vegetables to the mushroom soup. And you will get the perfect dietary dish.

Mushroom soup is an off-season dish that can be prepared at any time of the year. If you don't have fresh mushrooms, no problem. You can use frozen ones.

Several questions arise. How to properly prepare soup? What mushrooms are best to use? How many mushrooms do you need? We offer 2 simple recipes for delicious frozen honey mushroom soup that will delight all members of your family.

Frozen honey mushroom soup based on chicken broth

In many restaurants, mushroom soup is prepared using porcini mushrooms. This is due to the indescribable and rich aroma of these mushrooms, but this does not mean that other types of mushrooms cannot be used.

Soup with honey mushrooms will amaze even an avid gourmet with its taste. You just need to know a few nuances.

Required ingredients:

chicken broth (at least water) – 1 liter;
frozen honey mushrooms – 300 gr.;
potatoes – 4 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
vegetable oil – 2 tbsp. l.;
dill, parsley – 10 gr.;
salt, black pepper - to taste.

For this recipe, it is best to use pre-cooked chicken broth, but you can use plain water. Using water will make the soup lighter and more dietary, which is ideal for people on a diet or suffering from gastrointestinal disorders.

It is necessary to heat the vegetable oil in a frying pan.
Peel and chop the onion and fry until golden brown.
Peel and cut the carrots into small cubes, place in a frying pan and sauté together with the onion over medium heat for about 4 minutes.
Add frozen mushrooms to the pan.

Chef's tip: There is no need to defrost mushrooms, since when thawed they do not release enough liquid.

After being added to the onions and carrots, they must be simmered until the water evaporates. After the water has evaporated, the contents of the pan need to be fried for several minutes.
Pour chicken broth or water into a saucepan and bring to a boil.
Peel the potatoes, cut into cubes and place in a saucepan. Boil potatoes for 5 minutes.
Add the contents of the pan to the potatoes. Cook the soup for 10 minutes.
Finely chopped greens should be added to the plates.

Recipe for honey mushroom soup without broth

Even a child can prepare the soup according to the above recipe. If you want to cook something more complicated, then the second recipe is just for you! What is needed for this?

Ingredients:

honey mushrooms – 400 gr.;
water – 1.5 l.;
potatoes – 4 pcs.;
onions – 1 t.;
carrots – 1 pc.;
flour – 1 tbsp. l.;
milk – 50 ml;
vegetable oil – 2-3 tbsp. l.;
salt, spices - to taste.

In order to prepare a delicious first course, you must strictly adhere to the cooking process outlined below. Do not violate the proportions or sequence of cooking, otherwise you may be disappointed.

Step-by-step cooking process:

It is necessary to defrost the honey mushrooms and carefully drain the excess water.
Pour water into a saucepan and put on fire. Cut the potatoes into cubes and place in a saucepan, add salt to taste.
Place flour in a dry frying pan and heat over low heat for several minutes until it begins to smell nutty. Then you need to remove from the heat and let cool.

It is important to know: Roasting the flour is a very important step in cooking, without it you can spoil the soup and turn it into a sticky mass.

Chop the onion and grate the carrots. Then fry in a frying pan for 10 minutes. Pour the roast into the pan.
Place thawed honey mushrooms in a frying pan and fry for several minutes. Then put it in a saucepan, add spices.
Add milk to the flour, stir so that there are no lumps. Then pour into the pan.
After adding flour and milk, leave to cook over low heat for 5-10 minutes. Then turn off and let stand covered for 15 minutes.
The soup is served with sour cream.

Frozen honey mushroom soup will diversify the menu during fasting or a strict diet. This dish will be a great addition to any holiday table. Bon appetit!

How to make honey mushroom soup in a soup maker, see the following video:

Step 1: prepare the mushrooms.

First of all, we prepare the mushrooms, sort them out and remove damaged ones, eaten by worms and slugs. Place the mushrooms in a colander and rinse thoroughly under running cold water to remove all kinds of contaminants for 2 – 3 minutes.

Afterwards, transfer the honey mushrooms into a deep bowl, fill with cold water and soak for 10 minutes in order for most of the harmful alkaloids to come out.

Then we put the mushrooms in a colander again, let all the liquid drain and dry each mushroom one at a time with paper kitchen towels. We cut off the stem of each mushroom with a knife, this part is a little tough, and it can be used for drying, pickling or canning, but for soup it is better to take the tender parts, that is, the caps. Place them on a cutting board, cut them into layers up to 5 millimeters and transfer the slices back into the deep bowl.

Step 2: prepare the vegetables.

Peel the onions and potatoes, rinse the vegetables under cold running water, dry with paper kitchen towels, place one at a time on a cutting board and cut the potatoes into cubes with the diameter 3 centimeter, cubed onion with a diameter of up to 1 centimeter

Place the chopped potatoes in a deep saucepan, fill it with 2 liters of clean distilled water and place the container on the stove, turned on to medium level.

Step 3: stew mushrooms with onions.

Turn the stove on to medium level and place a frying pan on it with the required amount of butter. When the fat is hot, add chopped onion and simmer the vegetable for 3 – 4 minutes until transparent.

Then add the mushrooms to the onions, pour 200 milliliters of pure distilled water into the frying pan, add salt, ground black pepper, chopped bay leaf, dried ground dill to taste and mix the mass with a wooden kitchen spatula. Stew onions and mushrooms for 15 – 20 minutes until half cooked and almost complete evaporation of moisture.

Step 4: Bring the soup to full readiness.

While the mushroom dressing was simmering, the water in the pan began to boil and the potatoes began to cook. Through 15 – 20 minutes add onions and mushrooms to it and cook the soup until it is completely cooked 15 – 20 minutes. Then turn off the stove, cover the pan with a lid and let the first hot dish brew 10 minutes. Then, using a ladle, pour the mushroom soup into deep plates, add sour cream to taste and serve on the dinner table.

Step 5: serve mushroom soup with potatoes.

Mushroom soup of honey mushrooms with potatoes is served hot, along with any kind of bread. This delicious and very tender first course can be supplemented with sour cream, whipped cream or homemade mayonnaise. It is pleasant to savor this yummy along with fresh vegetable salads or freshly sliced vegetables. Enjoy! Bon appetit!

- – If you are going to use dried mushrooms to prepare the soup, then you should soak them in lightly salted water for 2 to 4 hours. Then boil the honey mushrooms in the same water in which they were infused for 40 - 60 minutes, add potatoes, fried onion dressing, salt spices and bring the soup until fully cooked for another 20 minutes.

- – If you have pickled butternuts, you can cook soup from them, but first, just like dried ones, you need to soak them in cold water, but for 2 hours. Then chop, simmer along with the onion and throw into the pan with the potatoes. Then proceed according to the recipe.

- – If you have harvested a late harvest of boletus mushrooms, then during cleaning it is worth removing the spore-bearing part from old and overripe mushrooms; it contains a large amount of alkaloids.

- – It is advisable to use fresh mushrooms immediately, otherwise they will spoil in a few hours, but if you still decide to cook the soup not today, but for example, within 2 - 3 days, then the mushrooms should be put in an enamel bowl and put the container in the refrigerator, without covering it with a lid. In this case, the temperature in the refrigerator should be at least 2 - 3 degrees.

- – Despite all the beneficial properties of mushrooms, they should not be consumed by people with weak digestion and generally should not be given to children under 3 years of age. For everyone else, it is advisable to enjoy mushroom dishes no more than 1-2 times a week, since their frequent consumption can cause gastrointestinal upset.

- – The spices and herbs indicated in this recipe can be supplemented with any others that are suitable for preparing first courses.

- – This type of soup can be cooked with vegetable broth or any type of broth.

- – The dressing can be prepared together with carrots.

Mushroom soup can rightfully be called one of the most common gourmet dishes. And this is not surprising, because the aroma and taste that it possesses will not leave any gourmet indifferent. Among all the mushroom dishes, one of the most popular is the soup with honey mushrooms, which has an original and unsurpassed taste.

Selection of mushrooms for soup

You can cook mushroom soup from honey mushrooms either with or without additional vegetables, the main thing is to correctly select and prepare the main ingredient - mushrooms. According to many culinary experts, In order for the soup to have a more pronounced aroma, it is best to give preference to fresh honey mushrooms. Naturally, in addition to fresh honey mushrooms, you can also use frozen ones; they do not differ in taste, but the aroma of the finished dish will not be as rich. In addition to frozen and fresh, you can use dried mushrooms.

Versatility and benefits of the dish

In addition, soup made from honey mushrooms is very nutritious, and its calorie content is minimal. So, 100 grams of the finished product contains only 18 calories.

Cooking recipes

Preparing honey mushroom soup can be quite simple, because the variety of recipes today is great, and every housewife can easily choose the most suitable recipe for herself.

Ingredients:

Cooking steps:

Wash the mushrooms thoroughly and boil them to detoxify.
The mushrooms are finely chopped, placed in clean water and cooked for another 10 minutes after boiling.
While the mushrooms are boiling, you need to wash, peel and chop the potatoes. Next, it is added to the mushrooms and boiled together for another 30 minutes. At this stage of cooking, you need to add salt and spices, everything except herbs.
To prepare the frying, you need to heat the sunflower oil in a frying pan, add pre-chopped carrots and onions. Fry for about 10 minutes until the vegetables turn golden brown.
Next, the frying is moved to a boiling pan, and greens are added. The soup is cooked for another 10 minutes.

After cooking, cover the pan with a lid and leave for about 1 hour. This time will be enough for the soup to infuse and acquire a more pronounced aroma. Just before serving, add sour cream to the plate.

Making cream soup

In addition to the usual soup from fresh honey mushrooms, you can also prepare an unusual delicacy called cream soup, which is sure to please every gourmet. For this preparation, different types of cheese are used, mainly hard ones.

Ingredients:

Honey mushrooms - 500 g.
Raw potatoes - 400 g.
Cheese - 250 g, it is best to use hard cheese, then the aroma and taste of the finished delicacy will be more intense.
Onions and carrots - 1 piece each.
Tomato paste or sauce - 2 tablespoons.
Sunflower oil - 2 tablespoons.
Spices - salt, sugar, basil and ground pepper.

Preparation consists of the following steps:

7 minutes before readiness add basil.

Mushroom soup prepared according to this recipe can be served both hot and cold. Just before serving, you can add finely chopped herbs to the plate.

Secrets of a delicious dish

In general, honey mushroom soup is easy to prepare, however, there are some secrets, knowing which you can get a simply stunning finished dish.

Honey mushrooms belong to the category of mushrooms that are ideally amenable to any type of processing. But many experienced chefs believe that the most delicious, unusually nutritious and very aromatic soup is honey mushroom soup. By the way, to prepare it you can use not only fresh, but also dried, frozen and even pickled forest products. Each of these options is worth considering in more detail.

It is best to make mushroom soup from fresh honey mushrooms. This can be done as early as the end of August, when the main season begins. It is autumn mushrooms that are able to impart the unique taste and aroma of the forest to the finished dish.

For the classic version of soup you will need a minimum set of products:

0.5 kilograms of fresh honey mushrooms;
3 liters of drinking water;
1 medium onion;
6 – 7 potatoes;
1 carrot;
a little salt and any spices;
fresh greens.

To make honey mushroom soup, you need:

Peel the potatoes, cut into large cubes, and then fill them with water and boil for 20 - 25 minutes.
At the same time, place the mushrooms in boiling water for 3 minutes. Then they should be rinsed thoroughly under running water. Small mushrooms can be left whole, and large ones can be chopped as desired.
Carefully chop the onion into cubes. You can simply grate the carrots.
Bring the measured amount of water to a boil in a large saucepan.
Place half-raw potatoes, grated carrots and mushrooms into it.
As soon as the vegetables are ready, add chopped onion.
After 7 - 9 minutes, the dish can be salted, spices and herbs can be added to it.
Turn off the fire. This soup needs to sit for a little while.

As a result of these simple steps, you get a tasty, aromatic and quite nutritious first course. The housewife will only have to pour it into plates and invite her household to the table.

With melted cheese

True gourmets believe that mushroom soup will be much tastier if you cook it with the addition of processed cheese.

For this recipe you will need:

500 grams of honey mushrooms (preferably fresh);
1 carrot;
salt;
11 stalks of celery;
1 large onion;
3 tablespoons melted cream cheese;
vegetable oil.

How to make this unusual soup correctly:

The first step is to sort out and thoroughly wash the mushrooms. If you come across specimens that are too large, it is better to cut them into pieces.
Chop vegetables (carrots, celery stalks and onions) into small cubes.
Pour a little oil (30 - 40 grams) into the soup pan. Pour chopped vegetables there and sauté them.
Add mushrooms. Fry them along with vegetables. At the same time add any spices and salt.
Pour hot water over the ingredients and slowly bring the contents of the pan to a boil.
Cook for approximately 20 - 25 minutes.
Add cheese and stir well. As soon as the mixture boils again, turn off the heat.

Unusually tender and appetizing cheese soup with mushrooms is almost ready. Just let it brew a little.

From frozen mushrooms

In winter, when fresh forest products are almost impossible to find, it is easy to prepare soup from frozen honey mushrooms.

This is done really very simply.

Before starting work you need to prepare:

400 grams of frozen honey mushrooms;
1.5 liters of water;
3 large potatoes;
1 small onion;
a little salt;
20 grams of butter;
1 carrot;
a little pepper.

Description of the soup preparation process:

The mushrooms must first be thawed, and then be sure to be washed and chopped. Small ones can be left alone.
Vegetables must first be peeled and then chopped. It is better to cut the onion into half rings, the potatoes into large cubes, and just grate the carrots.
Transfer the mushrooms to a saucepan. Then they should be filled with water and the container should be placed on fire.
After 20 minutes, when they are slightly cooked, add the potatoes. Cook for about 10 more minutes
Separately prepare the frying. To do this, heat the oil in a frying pan. Pour the onion into it and sauté for about a couple of minutes. After this, add the carrots and fry them along with the onions for another 5 - 6 minutes.
Transfer the finished roast into a saucepan.
Add salt and a little pepper. Cook after this for 10 minutes.

In general, it takes no more than ¾ of an hour to prepare this soup.

The dish turns out to be unusually aromatic and, interestingly, low in calories. For those who are trying to eat healthy, this is especially important.

Delicate puree soup from honey mushrooms

You can also make a wonderful puree soup from honey mushrooms. There can be many options here.

For the simplest of them you will need:

200 grams of honey mushrooms (fresh or frozen);
3 potatoes;
2 large onions;
250 milliliters of cream.

The whole process consists of four stages:

First you need to randomly chop the peeled potatoes and boil them in slightly salted water.
Thaw the mushrooms (if necessary) and rinse. After this, they need to be cut into pieces. Chop the onion into medium cubes. Fry honey mushrooms together with onions in vegetable oil.
Transfer them to a blender. Add boiled potatoes there. Beat it all well.
Place the resulting mass in a saucepan and pour in cream. As soon as the mixture boils, the fire can be turned off.

The ideal addition to this soup would be croutons. You can buy them in the store, but it is better to prepare them yourself. To do this, just cut a couple of pieces of white bread into cubes and dry them in the oven.

Recipe for those who are fasting

On the eve of religious holidays, when many foods are prohibited, you can always prepare lean mushroom soup.

There is one very interesting option for which you need:

450 grams of honey mushrooms (frozen or fresh);
2 onions;
4 potatoes;
2.5 liters of drinking water;
100 grams of buckwheat;
1 large carrot;
2 teaspoons curry.

To make this first course, you need:

Peel vegetables (carrots and onions), cut into cubes, and then lightly sauté in vegetable oil.
Wash the mushrooms thoroughly and cut them (if necessary).
Chop the peeled potatoes.
Pour clean water into the pan and boil it.
Add the fried vegetables, mushrooms and cook it all for about a quarter of an hour.
Add buckwheat and cook for another 5 minutes.
Add prepared potatoes. Salt and lightly pepper. Cook after this for another quarter of an hour.

The finished soup with honey mushrooms turns out to be unusually aromatic, and buckwheat gives it an original, unique taste.

From dried honey mushrooms

Some housewives are sure that none of the options described above can compare with dried honey mushroom soup. After such pre-treatment, the mushrooms acquire a special, incomparable aroma.

In this case, for the soup you will need:

50 grams of dried honey mushrooms;
4 medium potatoes;
60 grams of wheat flour;
1.3 liters of water;
80 grams of butter.

How to prepare dried mushroom soup:

Rinse the honey mushrooms, put them in a clean bowl, then add hot water and leave for about half an hour. After this, you need to strain the liquid from the mushrooms and squeeze them lightly.
Pour the remaining water into a saucepan and bring boiling water to the required amount according to the recipe.
Chop the mushrooms randomly. Place them in a saucepan with water and cook for 40 minutes. Add a little salt (to taste).
Peel and randomly chop the potatoes. Pour it into the pan and cook together with the mushrooms for another 20 minutes.
Lightly fry the flour in oil, and then dilute it by adding a little mushroom broth to the pan.
Add the prepared roast to the soup and cook for about a couple more minutes.
Turn off the fire. Let the soup simmer, covered, for 10 minutes.

This dish will be much tastier if served with sour cream and sprinkled with fresh chopped herbs.

Cooking with noodles

To make honey mushroom soup more satisfying, you can cook it with vermicelli or noodles.

For this option you will need:

250 grams of honey mushrooms (fresh);
150 grams of noodles (take ready-made or make your own in advance);
1 carrot;
salt;
25 grams of sour cream;
1 laurel leaf;
1 onion;
5 potatoes;
1 clove of garlic;
peppercorns;
vegetable oil.

We will prepare this dish step by step:

Cut the peeled potatoes into small cubes, and then put them in a saucepan, add water and put on fire.
Add carrots there too. First you need to grate it on a grater with large cells.
Chop the onion into cubes and saute it in oil in a frying pan.
Add washed mushrooms and grated garlic to it.
Pour sour cream over it all and add a few peppercorns. Simmer over low heat for 10 minutes.
Transfer the prepared roast into a saucepan. Boil it together with vegetables for 7 - 8 minutes, and then add the noodles and stir.
Add a little salt to taste. Let the contents of the pan simmer for another 5 minutes and turn off the heat.

Now the finished soup should be allowed to brew a little. After 10 - 15 minutes it can be safely poured into plates.

Mushroom season occurs in autumn; at this time, many mushroom picking families prepare soup from fresh honey mushrooms. Of course, such a dish can be prepared without going to the forest, because mushrooms can be bought in the store. You can prepare different versions of soup from honey mushrooms; here are several recipe options.

Honey mushrooms belong to the category of the most valuable edible mushrooms. The most delicious are fresh honey mushrooms collected in the forest. But you can also use mushrooms sold in supermarkets. Fresh frozen mushrooms are usually on sale. They are used in the same way as fresh ones.

If you use fresh honey mushrooms collected in the forest, then you should start preparing the soup by sorting and cleaning the mushrooms. To make cleaning easier, it is recommended to pre-soak honey mushrooms in cold water. During the cleaning process, be sure to cut off the lower part of the leg.

Fresh honey mushrooms must be boiled first, and the broth can be used as a base for soup. But frozen mushrooms do not need to be boiled beforehand; they can be placed directly into the broth. The remaining ingredients of the dish are prepared in accordance with the recipe. Potatoes and other vegetables are usually added to mushroom soup. In addition, you can use cereals, vermicelli or noodles as additives. The mushroom puree soup is very tasty and tender.

A simple recipe for fresh honey mushroom soup

The simplest recipe for mushroom soup will appeal to those who do not like to spend a lot of time on cooking, but love to eat tasty food.

700 gr. honey mushrooms;
3 potatoes;
1 carrot;
1 onion;
2 tablespoons vegetable oil;
greens, salt, pepper - to taste.

Read also: Beef broth soup - 13 simple recipes

Soak fresh honey mushrooms for a quarter of an hour, rinse and clean, cutting off the lower part of the stem. Place clean mushrooms in a saucepan, add 2.5 liters of water and set to cook the broth. When cooking mushroom broth, just like when cooking meat, you need to carefully remove the foam that floats to the surface. At the very end of cooking, season the broth with salt.

Pour the broth into another container through a sieve. Boiled honey mushrooms, if they are small, leave them whole. If you come across larger specimens, they need to be cut.

Peel and wash all vegetables. Send the diced potatoes to cook in mushroom broth. Heat the oil in a frying pan and make the dressing. To do this, lightly fry the onion, add to it carrots, which have been cut into thin strips or grated, as well as boiled mushrooms.

Fry everything over low heat for about fifteen minutes. Then we transfer the dressing into the pan, where the potatoes have already been cooked in the mushroom broth. Stir and season with spices to taste. Cook for another five minutes and leave to steep under the lid for at least half an hour.

Advice! You can serve honey mushroom soup with a boiled egg. To do this, boil the eggs, peel and cut in half. Dip half an egg into each serving of soup and sprinkle the dish with herbs.

Fresh honey mushroom soup with barley and potatoes

Another simple version of the soup, which is prepared with potatoes and barley.

500 gr. already prepared (cleaned) honey mushrooms;
2-3 potatoes;
0.5 cups pearl barley;
1 carrot;
1 onion;
2 tablespoons oil;
2 bay leaves;
salt and ground black pepper - to taste.

It is better to pre-soak the pearl barley for several hours (overnight is possible), then the cereal will cook much faster.

Pour two and a half liters of water into a saucepan, add honey mushrooms to the water and cook until tender, adding bay leaves and salt. The mushrooms will be ready in 15-20 minutes. After this, pour the broth through a sieve and pour it back into the pan. Dip the pearl barley into the mushroom broth and cook until soft. It will take approximately 35-40 minutes to cook the cereal.

Read also: Kholodnik soup - 6 best recipes

Preparing the vegetables. Cut the potatoes into small cubes, add them to the almost finished pearl barley and cook everything together until tender.

Prepare the dressing by frying onions, carrots and boiled mushrooms in oil. First you need to add the onion and fry until the pieces become translucent. Then add the carrots, which have been grated on a medium-sized grater, and add boiled honey mushrooms. Stir and reduce heat. Cook for about fifteen minutes, stirring occasionally.

Transfer the prepared dressing into a saucepan with soup. Add, if necessary, salt and seasonings to taste. You can add fresh or dried herbs.

Delicate cream soup with cream

The cream soup made from fresh honey mushrooms is very tender and light. Let's prepare it with the addition of vegetables and cream.

Advice! If you want to make a dietary soup puree from honey mushrooms, then the heavy cream in the recipe can be replaced with milk.

300 gr. honey mushrooms;
1 potato;
1 onion;
2 glasses of water;
1 glass of cream;
1 teaspoon butter;
spices, salt and herbs - to taste.

First of all, you need to boil the honey mushrooms. Fresh mushrooms are cleaned, washed and filled with cold water. You don’t need to take a lot of water; the liquid should only cover the honey mushroom layer. The mushrooms will be ready in 20-30 minutes.

We peel the potatoes, cut them arbitrarily, but not too large, so that the root vegetables cook faster. After the water boils, add salt.

Fry the finely chopped onion in butter, then add the boiled mushrooms and fry everything together for about fifteen minutes, reducing the heat.

Place the potatoes and mushrooms in a blender bowl and blend until you get a smooth puree. You can also grind food using an immersion blender. Dilute the puree with plums or milk, add a little potato broth.

Add the broth little by little, achieving the desired thickness of the dish. We warm up our puree soup without letting it boil. Pour into soup cups and sprinkle with herbs.