Mushroom soup is one of the simplest and most delicious dishes that you can cook every day. It is cooked in meat or vegetable broth, as well as in water, adding various ingredients. Mushroom soup made from fresh and aromatic mushrooms is especially popular in the fall, when the season of porcini mushrooms, milk mushrooms, saffron milk caps and boletus comes.

This recipe for mushroom soup is considered a classic and is one of the traditional dishes in many families. To prepare it, you don’t need to specifically look for ingredients, since all the required vegetables are usually already in the refrigerator.

Ingredients:

• fresh mushrooms – 100-150 grams;
• carrots - 1 medium size;
• potatoes – 2-3 large pieces;
• onion – 1 piece;
• water - approximately 3 liters;
• butter – 15-20 grams;
• vegetable oil – 25 ml;
• salt and spices.

First you need to rinse well with water and peel fresh mushrooms, put them in a colander to drain off excess liquid. After this, you can cut them into large pieces. After putting the mushrooms in a saucepan, you need to fill them with three liters of water and salt to taste. You need to cook them for about 20 minutes until all the pieces sink to the bottom of the pan.

At this time, you can prepare the frying: grate fresh carrots and finely chop onions. The vegetables must be mixed and placed in a frying pan to fry them until golden brown. The main thing is not to forget to add a little vegetable oil, otherwise the food will burn.

The contents of the frying pan must be added to the mushrooms and continue to cook the soup. To make the dish more satisfying, you will need potatoes. It needs to be cut into cubes or strips and also put in a pan. When it is completely ready (becomes soft and crumbly), the heat can be turned off.

Fresh mushroom soup is very easy to cook, especially if you use this recipe. You can add spices and herbs to the pan to your liking, and also put a piece of butter. If the recipe is done correctly, it will turn out very tasty.

Mushroom soup with noodles and potatoes

A delicate porcini mushroom soup that can be prepared for lunch. It will certainly appeal to both adults and children. The recipe can be prepared even every day, as it is easy and economical.

Ingredients:

• fresh porcini mushrooms – 180-200 grams;
• carrot – 1 medium size;
• onion – 1 piece;
• clean water or chicken broth - 1 liter;
• butter – 1 tablespoon;
• potatoes – 2 large pieces;
• noodles - 50-70 grams;
• parsley or dill and salt.

Mushrooms must be washed well and cut into small pieces. You should also chop onions, potatoes and carrots, and then cook them in a saucepan with broth or water. When the ingredients are almost ready, you need to add all the mushrooms and cook over low heat for about 15 minutes. The noodles need to be cooked separately and placed in the pan with the dish when the contents are ready. To prevent the porcini mushroom soup from coming out bland, you need to add salt to taste and parsley. Before serving, you need to put sour cream or a piece of butter on each plate.

Mushroom soup with tomatoes

This recipe will help you prepare a soup with a rather unusual, sour taste. It is necessary to strictly observe the specified proportions so that the dish turns out as it should.

Ingredients:

• wild mushrooms – 200-250 grams;
• onion – 1 small piece;
• tomatoes – 2 pieces;
• pickle;
• half an apple;
• a spoonful of margarine or fat;
• sour cream or cream - 1-2 tablespoons;
• water – 1 liter;
• salt, dill, green onions.

Before you start cooking the soup, you need to cut the mushrooms into medium pieces and preserve them in margarine or fat. There you need to add flour and chopped onion, and then brown the contents in a frying pan. After this, you need to put everything in a saucepan and add about a liter of clean water or chicken broth. You need to cook for about 15 minutes, and a few minutes before turning off the heat, add chopped tomatoes, grated apple and pickled cucumber to the pan.

At this point, the fresh mushroom soup will be ready and can be served. To make the recipe more tasty, it is recommended to add sour cream and herbs, as well as salt.

Appetizing porcini mushroom soup

Porcini mushrooms will make any soup tasty and aromatic. This recipe is no exception - the whole family will certainly love it, since the dish, in addition to everything, looks beautiful and is healthy.

Ingredients:

• porcini mushrooms – 250-300 grams;
• onion – 1 large piece;
• potatoes - 2 pieces;
• carrot – 1 piece;
• garlic – 1-2 cloves;
• flour – 1 tablespoon;
• cream or thick sour cream – 200 ml;
• olive oil – 1 tablespoon;
• greens, bay leaf, pepper and salt.

First of all, the mushrooms should be cleaned of sand or soil. Then they need to be thoroughly washed and cut into medium pieces. They need to be boiled in cold salted water for about 40 minutes, skimming off the foam from time to time. At this time, you can peel and cut the potatoes and add them to the pan. You should add spices (pepper and bay leaf), but just be careful not to overdo it.

After this, you need to chop the onions and grate the pre-peeled carrots. They need to be mixed and fried in olive oil until golden brown, and then added to the soup.

After this, you need to pour sour cream or cream into the pan. It is recommended to add a couple of tablespoons of hot broth to them first so that the sour cream does not curdle.

Flour must be fried in a frying pan until it turns light brown. It is best to cook it over low heat. After this, it must be poured into the pan, stirring the hot mass well.

Finally, you will need to crush the garlic and finely chop the greens. These ingredients need to be added a couple of minutes before cooking, since there is no need to cook them. If you strictly follow the recipe, you will be able to prepare a fragrant and tasty soup. It should be served with sour cream and croutons.

Champignon soup with rice

This recipe is suitable both as a first course for lunch and as dinner. Thanks to rice, it becomes more nutritious, and just one bowl is enough to fill you up.

Ingredients:

• champignons – 400-500 grams;
• onion – 1 piece;
• potatoes – 2-3 pieces;
• chicken broth or water – 2 liters;
• carrot – 1 piece;
• rice – 150 grams;
• cream – 3-4 tablespoons;
• vegetable oil;
• lemon – 2 circles;
• greens, salt and pepper, garlic.

Potatoes must be peeled and cut into large cubes. After this, it needs to be boiled for about 15 minutes in 2 liters of water or broth, which must first be salted. In the meantime, peel the onions and carrots and chop them finely. The vegetables will need to be mixed and fried in vegetable oil until golden brown. This usually takes about 3 minutes.

The champignons should be washed, peeled and cut into slices or pieces. Add the mushrooms to the vegetables in the frying pan and fry them for about 5 minutes. They can be salted and peppered to taste.

This is almost the end of the recipe. Place the mushrooms in a saucepan with the soup, add grated garlic (1 clove) and cook for 5 minutes. After this, you need to pour in the cream and cook for about 5 more minutes. At the end, you need to add any greens (green onions, parsley, dill) and add 2 slices of lemon. When the soup boils, you can turn it off and serve the dish.

Assorted mushroom soup

This mushroom soup made from fresh and aromatic mushrooms is best prepared in the fall, when the forest is full of boletus, boletus, and boletus. To make the dish more flavorful, it is recommended to cook several types of mushrooms at once.

Ingredients:

• various wild mushrooms – 500 grams;
• onion – 1 large piece;
• potatoes – 300 grams;
• salt.

If the mushrooms have just been brought from the forest, then they must be thoroughly cleaned: remove the leaves and blades of grass from the caps, remove the soil and sand at the base of the legs, and throw away the wormy ones. Mushrooms should be washed well and cut into medium pieces for the soup. Then they need to be put in a saucepan with water and put on medium heat until it boils. If foam appears, you need to skim it off and reduce the heat. You need to cook the mushrooms for about 20 minutes - this is exactly how long it will take for them to become completely ready for consumption. They must be salted.

In order not to waste time while the mushrooms are cooking, you can peel the potatoes and cut them into large cubes, and also chop the onion into small pieces. These ingredients need to be put into the broth and wait for 10 to 20 minutes. The time depends on how quickly the potatoes cook. If she is young, then even 5-7 minutes will be enough.

If desired, you can add a piece of butter to the soup so that the dish tastes more delicate and the broth acquires a golden color. You can also add herbs, spices, bay leaves and pepper to taste.

Advice: it is advisable to take different varieties of mushrooms. Chanterelles, porcini mushrooms, honey mushrooms, aspen and boletus mushrooms are perfect. You can either collect them yourself in the forest or purchase them in a store. You can also add dried mushrooms, which will make the dish more flavorful.

Mushroom soup recipes are a real find for housewives. Firstly, these dishes are ideal for fasting people. Secondly, homemade mushroom soups are very tasty. Well, thirdly, almost all the gifts of the forest are suitable for their preparation - from “royal” porcini mushrooms to simple chanterelles. Well, out of season, you can prepare such first courses from dried, frozen and even salted preparations.

Potato soup with fresh mushrooms

Ingredients:

For this recipe for fresh mushroom soup you will need 10-12 potatoes, 500 g of fresh mushrooms, 1 onion, 1 carrot, 1 parsley root, 3-4 tbsp. spoons of vegetable oil, 1/2 cup sour cream, pepper, dill, salt, bay leaf.

Preparation:

To prepare this homemade mushroom soup, fresh mushrooms need to be peeled and washed thoroughly. Cut off the legs, chop finely and fry in oil. Finely chop the carrots, parsley root, and onions into slices and fry separately.

Cut the mushroom caps into slices, scald, and place in a sieve. When the water has drained, transfer to a saucepan, add water and cook for 40 minutes.

Add diced potatoes, fried mushroom roots, carrots, parsley root, and onions. Salt the soup, add pepper, bay leaf and cook until done. Season the homemade mushroom soup prepared according to this recipe with sour cream and sprinkle with finely chopped dill.

Mushroom soup (Romanian cuisine)

Ingredients:

3 liters of water, 500 g of mushrooms, 1 teaspoon of butter, 1 tbsp. spoon of flour, salt, pepper, 1 egg yolk, parsley root.

Preparation:

Before cooking fresh mushroom soup, the fruits of the forest must be peeled, washed and cut into slices. Let the water drain and simmer with 1/2 teaspoon of butter and finely chopped parsley. Salt and add pepper. Fry the flour with 2 teaspoons of butter and dilute with vegetable broth. Add the mushrooms and cook the soup some more, season with the yolk before serving.

Look at the photos of fresh mushroom soups according to the recipes presented above:

Dried mushroom soups: recipes with photos

Dried mushroom soup

Ingredients:

150 g dried mushrooms, 120 g butter, 50 g onions, 30 g flour, 2 g red pepper, 100 g tomatoes, 1.2 l water, 50 g vermicelli, 200 ml sour milk, 2 eggs, black pepper, parsley , salt.

Preparation:

Peel the mushrooms and immerse them in cold water for 1-2 hours. Sauté onion, flour, red pepper and tomatoes in oil, pour boiling water and salt to taste. Then add the mushrooms and cook until done. As a side dish, you can add rice, noodles, stars or chopped vegetables. Season the soup with sour milk and eggs.

As you can see in the photo, dried mushroom soup according to this recipe needs to be sprinkled with finely chopped parsley and black pepper:

Serve hot.

Mushroom soup with millet

Ingredients:

5 dried mushrooms, 3 tbsp. spoons of millet, 1 onion, 1 liter of water, salt, 1/2 cup of sour milk.

Preparation:

Before preparing this mushroom soup, you need to soak the millet for 20-30 minutes. Dried mushrooms need to be soaked for 40-60 minutes. Strain the water in which the mushrooms were soaked through a double layer of gauze, finely chop the mushrooms.

Combine the strained water with the mushrooms, bring to a boil, add millet, chopped onion, salt, cook for 5-6 minutes and leave without heating for 30-40 minutes. Season dried mushroom soup prepared according to this recipe with sour milk when serving.

Mushroom soup with potatoes

Ingredients:

5 dried mushrooms, 2 potatoes, 1 carrot, 1 onion, 1 liter of water, 1/2 cup sour milk, salt, 1 tbsp. a spoonful of chopped parsley.

Preparation:

Prepare dried mushrooms as described in the previous recipe. Cut the potatoes into thin slices, grate the carrots on a coarse grater, and finely chop the onion. Place prepared mushrooms, potatoes, carrots, onions, salt into boiling water, cook for 5-6 minutes and leave without heating for 20-30 minutes.

When serving, sprinkle with chopped parsley and season with sour milk.

Pay attention to the photos of soups with mushrooms according to these recipes - even in the pictures they look very appetizing:

Paisan mushroom soup

Ingredients:

50 g dried mushrooms, 2 turnips, 4 potatoes, 1 tbsp. spoon of butter, leek, 2 tbsp. spoons of flour, 3 tbsp. spoons of sour cream.

Preparation:

Boil dried mushrooms and turnips separately. Strain both decoctions and combine together (there should be at least 6 plates of decoction). Put peeled and cut into pieces raw potatoes into the resulting broth and cook them in the broth until tender. Bread the leeks in oil, add flour, stirring well to avoid lumps, put the seasoning prepared in this way into the broth, dipping the cooked mushrooms and turnips into it.

The mushrooms should be chopped into narrow strips, and the turnips should be cut into squares. Boil everything once before serving, add sour cream to the soup.

Mushroom soup with potato dumplings

Ingredients:

10 g dried or 200 g fresh mushrooms, 2-3 potatoes, 2 eggs, 2-3 tbsp. spoons of flour, herbs, salt.

Preparation:

Make broth from fresh or dried mushrooms. Making potato dumplings. Boil the potatoes, dry and mash, beat in raw eggs, add flour, salt, stir thoroughly. Use two teaspoons to form dumplings and place them in the boiling broth. Sprinkle the finished soup with finely chopped herbs.

Soup with zucchini and mushrooms

Ingredients:

7 dried mushrooms, 500 g zucchini, 1 onion, 1 carrot, 2 glasses of milk, 2 tbsp. spoons of chopped parsley, 1.5 liters of water, 1/4 cup sour cream, salt, pepper.

Preparation:

Add salt, pepper, milk to the mushroom broth and bring to a boil. Grate the zucchini and carrots, chop the mushrooms, chop the onion, combine everything, mix with sour cream, pour in mushroom broth, cook for 2-3 minutes.

When serving, sprinkle the delicious mushroom soup prepared according to this recipe with chopped herbs.

Recipes for making mushroom soups from champignons (with photos)

Champignon soup with cream

Ingredients:

200 g, 6 teaspoons flour, 2 tbsp. spoons of butter, 1 glass of cream, salt.

Preparation:

Before preparing mushroom champignon soup, you do not need to defrost the chopped mushrooms. Immediately place them in boiling salted water, then add flour browned in oil and boil.

Add butter, cream and heat without bringing to a boil.

Champignon soup with Saxon dumplings

Ingredients:

200 g champignons, 1 glass of cream (milk), 2 egg yolks, 1 tbsp. spoon of butter, dill, salt.

To prepare this mushroom champignon soup, you will need to make dumplings from: 4 tbsp. tablespoons butter, 1 glass of water, 2 glasses of flour, 6 eggs, 1 teaspoon of sugar and salt.

Preparation:

Chop the champignons and boil in salted water. Boil water and oil, add flour, mix thoroughly, let the dough cool and beat in eggs one at a time. Add sugar, salt and continue kneading the dough until it becomes completely smooth. Scoop the dough with a teaspoon (not full) and put it in boiling water, boil the dumplings and put them in the champignon broth. Add cream with yolks, butter, salt, heat without bringing to a boil. Sprinkle the champignon soup prepared according to this recipe with chopped herbs.

Soup of porcini mushrooms and champignons with vegetables

Ingredients:

800 g fresh, 200 g champignons, 2 onions, 3 tbsp. spoons of flour, 3 potatoes, 6 teaspoons of flour, 3 tbsp. spoons of vegetable oil, 1 tbsp. a spoonful of chopped parsley or celery, 1/2 cup sour cream, 1 cup cream, 1.5 liters of water, salt, pepper.

Preparation:

To prepare mushroom soup from champignons according to this recipe, you need to brown the flour with 1 tbsp. spoon of butter. Chop the champignons, cook in salted water, add browned flour, and boil. Add 1 tbsp. a spoonful of butter, cream. Heat without bringing to a boil.

Chop the porcini mushrooms, add hot water and cook for 5-10 minutes. Add champignons, finely chopped onion, potato wedges, salt, pepper to the porcini mushrooms, cook for 10-12 minutes, add vegetable oil. If the soup is cooked with fresh white cabbage (300-400 g), do not add potatoes. Serve with chopped herbs and sour cream.

Champignon soup with vegetables and milk

Ingredients:

300 g fresh champignons, 2 tbsp. spoons of flour, 1 carrot, 1 onion, 80 g butter, 2 eggs, 100 g cream, 1 liter of water, salt to taste.

Preparation:

Finely chop the champignons, combine with chopped carrots and onions, add oil and simmer for 4-5 minutes. Dry the flour, dilute with cream, mix with stewed mushrooms and vegetables, bring to a boil, season with salt. Boil the yolks mixed with cream, pour into the soup and stir.

The soup can be prepared with canned champignons or any fresh mushrooms.

Zucchini soup with champignons

Ingredients:

800 g zucchini, 250 g champignons, 3-4 potatoes, 1 parsley root, 1 carrot, 100 g tomatoes, 50 g green onions, 2 tbsp. spoons of butter.

Preparation:

To prepare mushroom soup from champignons according to this recipe, you need to peel the zucchini and cut it into small slices, cut the potatoes into slices about 0.5 cm thick.

Saute chopped carrots and parsley root in fat, add chopped green onions 2-3 minutes before the end of sauteing.

Clean the champignons and rinse thoroughly. Cut off the stems of the mushrooms, chop finely and simmer with fat. Cut the caps into slices, place in boiling water and cook for 30-40 minutes. Then add potatoes, sauteed vegetables, stewed mushrooms to the broth and cook for about 20 minutes. 3-5 minutes before the end of cooking, add chopped zucchini, fresh tomatoes and salt.

Brussels mushroom soup

Ingredients:

500 g champignons, 2 tbsp. tablespoons butter, 1 onion, 1 tbsp. spoon of flour, 1 liter of bone broth, salt, pepper, 1 glass of cream, 2 hard-boiled eggs, 1 tbsp. a spoonful of finely chopped parsley.

Preparation:

Peel the mushrooms, rinse, mince and simmer in oil along with grated onion for 10 minutes over low heat. Add flour, pour in broth and season it. Remove the soup from the heat, add cream, sprinkle with parsley and coarsely chopped eggs.

These photos for recipes for mushroom soups from champignons clearly demonstrate how such first courses are prepared:

Delicious soups with porcini mushrooms: recipes with photos

Soup with mushroom dumplings

Ingredients:

700 g beef, spicy roots, 1.5 l water, 200 g low-fat sausage, 200 g porcini mushrooms, 1 egg, 3 tbsp. spoons of butter, 2 tbsp. spoons of grated crackers, salt, parsley.

Preparation:

Before making this mushroom soup, you need to cook beef broth with the addition of roots and salt. Strain the broth. Select the smallest mushrooms, finely chop the rest and fry. Finely chop the sausage, beat the egg, combine all the ingredients, add crackers, salt and form dumplings. Cook the dumplings in salted boiling water over low heat for 5 minutes, remove with a slotted spoon, and add to the soup along with the boiled mushrooms.

When serving the soup with porcini mushrooms prepared according to this recipe, sprinkle with finely chopped parsley and serve as a side dish with salty cookies or pies.

Mushroom soup with homemade noodles (pasta)

Ingredients:

50 g dried porcini mushrooms, 1 onion, 2 tbsp. tablespoons butter, 1/2 cup sour cream, salt.

For noodles: 1 cup flour, 4 tbsp. spoons of water, 1 egg, 1/2 teaspoon of salt.

Preparation:

Boil the mushrooms, chop them, strain the broth. Knead the dough, roll it out thinly, let dry and cut into noodles. Boil it in mushroom broth, add butter, fried onions, sour cream. Heat without bringing to a boil. Serve with sour cream.

Soup "Monastic"

Ingredients:

To prepare this soup with porcini mushrooms you will need: 5 large pickled cucumbers, 50 g dried porcini mushrooms, 1 onion, 1 turnip, 1 leek, 1 carrot, 1 rutabaga, 6 potatoes, 1/2 cup sour cream, 2 tbsp. tablespoons butter, bay leaf, salt.

Preparation:

Boil the mushrooms, strain, chop; Chop the onion and brown in oil. Peel the cucumbers, cut into long slices and boil together with turnips, onions, carrots, rutabaga, potatoes, and bay leaves. Add mushrooms with broth, fried onions, butter, sour cream. Heat without bringing to a boil.

As you can see in the photo, soup with porcini mushrooms according to this recipe is served with sour cream:

How to cook mushroom soup with barley: homemade recipes

Soup with pearl barley and mushrooms in Polish

Ingredients:

50 g porcini mushrooms, 200 g pearl barley, 7 glasses of water, 1/2 glass of sour cream, 1 onion, 1/2 carrot, parsley or dill, ground black pepper, 2 bay leaves, salt.

Preparation:

Cook porcini mushroom broth. Put onions, carrots, parsley, bay leaves, let simmer for 1-1.5 hours. Boil pearl barley in salted water, place in a sieve; when it has drained, put it in a saucepan, pour in the strained mushroom broth, add finely chopped mushrooms, salt to taste, and boil for 15 minutes over low heat. Add sour cream, ground black pepper, parsley or dill to the mushroom soup with barley prepared according to this recipe and, after mixing well, serve.

Mushroom soup with pearl barley and potatoes

Ingredients:

50 g dried porcini mushrooms, 100 g pearl barley, 2 potatoes, 2 onions, 1/2 cup sour cream, 2 tbsp. spoons of butter, salt.

Preparation:

First, before preparing this mushroom soup, dried boletus mushrooms need to be boiled, chopped, and the broth strained. Boil the cereal, add chopped potatoes and, when they are cooked, pour in the mushroom broth, add chopped onion, browned in oil, sour cream, butter, salt. Heat without bringing to a boil. Serve with sour cream.

Pearl barley soup with champignons

Ingredients:

500 g champignons, 2-3 tbsp. spoons of pearl barley, 4-5 potatoes, 2-3 onions, 2 carrots, 1 parsley root, 1 celery root, 2-3 tbsp. spoons of vegetable oil, 1 tbsp. spoon of flour, salt.

Preparation:

To prepare mushroom soup according to this recipe, you need to put cereal, potatoes, carrots, parsley and celery roots in water, add salt and cook. When the cereal is boiled, add washed whole mushrooms to the soup. Fry finely chopped onion in vegetable oil, season it with flour and add to the soup.

As soon as the mushrooms become soft, they need to be finely chopped, placed in plates, poured with broth and served.

Recipes for making creamy mushroom soup at home

Mushroom soup (Finnish cuisine)

Ingredients:

1 kg of fresh mushrooms, 1 onion, 50 g margarine, 2-3 tbsp. tablespoons wheat flour, 2 meat bouillon cubes, 1 egg yolk, 100 ml cream, salt, parsley.

Preparation:

Brown the chopped mushrooms and onions in margarine in a saucepan, then add the flour and broth. Boil the soup for about 30 minutes and season with a mixture of cream and whipped yolk while stirring vigorously.

Add salt to taste. Season the mushroom soup with cream prepared according to this recipe with parsley before serving.

Cream of mushroom and crayfish soup “Joanville”

This recipe for creamy mushroom soup will please even the most capricious gourmet.

Ingredients:

1.5 l white sauce, 100 g mushrooms, 150 g crayfish, 150 g cream, 2 egg yolks, 50 g butter.

Preparation:

Before cooking this mushroom soup, you need to prepare a white sauce with fish broth and crayfish broth.

For garnish, add chopped mushrooms and crayfish necks to the soup. Season the soup with boiled cream and egg yolks; add a piece of butter.

Soup with mushrooms, rice and vegetables

Ingredients:

7 dried mushrooms, 1/2 cup rice, 1 liter buttermilk, 1 liter water, 1 carrot, 1 parsley root, 1/2 cup cream, 2 tbsp. spoons of chopped dill, salt, pepper.

Preparation:

In the mushroom broth put chopped mushrooms, soaked rice, grated carrots and parsley root, salt, pepper, cook the rice until tender, pour in the buttermilk and bring to a boil, add cream. According to the recipe, this creamy mushroom soup should be served with chopped dill.

Recipes for soups with mushrooms and beans

Vegetable soup with dried mushrooms

Ingredients:

20 g mushrooms, 400 g potatoes, 75 g white cabbage, 50 g cauliflower, 140 g tomatoes, 60 g onions, 60 g carrots, 10 g parsley root, 90 g green beans, 70 g canned green peas, 30 ml vegetable oil , salt, pepper, bay leaf.

Preparation:

Boil the mushrooms, drain and cut into slices. Place shredded white cabbage into the boiling mushroom broth and let it boil. Add prepared mushrooms, cut into strips and onions, carrots and parsley root fried in oil, sliced ​​potatoes, chopped green beans and cook for 15-20 minutes. Then add fresh tomatoes cut into slices, small cauliflower inflorescences boiled in salted water, green peas, salt and pepper, add a bay leaf and cook until tender. Sprinkle the soup with beans and mushrooms prepared according to this recipe with finely chopped parsley.

Julienne soup with mushrooms

Ingredients:

200 g fresh mushrooms (preferably white or champignons), 100 g carrots, 100 g turnips, 100 g leeks (white part), 100 buckwheat onions, 2-3 tbsp. spoons of butter, 4 cups of meat or chicken broth, 1 peeled cabbage stalk, 50 g of sorrel, 100 g of split peas, 100 g of beans in pods, 2 tbsp. spoons of finely chopped celery, 5 g of sour cream, salt and freshly ground black pepper to taste.

Preparation:

Before cooking this mushroom soup, the vegetables need to be washed and finely chopped. Melt the butter in a shallow saucepan and lightly fry the vegetables in it, without letting them brown. Pour in the broth, bring to a boil, add salt and pepper and simmer over low heat for 45 minutes. 30 minutes before serving, add fresh peeled and finely chopped mushrooms. Serve with sour cream.

Mushroom soup with beans

Ingredients:

5 fresh mushrooms, 3 tbsp. spoons of beans, 1 onion, 1 carrot, 2 tbsp. spoons of chopped dill, 3 tbsp. spoons of vegetable oil, salt, pepper.

Preparation:

To prepare this mushroom soup at home, you need to soak the beans overnight, then put them in boiling water, cook for 5-6 minutes and leave for 40-60 minutes.

Grate the carrots, finely chop the onions and mushrooms. Bring the water with the beans to a boil again, add mushrooms, carrots, onions, salt, cook for 6-8 minutes and leave for 20-30 minutes. When serving, sprinkle with dill, season with vegetable oil and pepper.

Making mushroom puree soups at home

Fresh mushroom soup (Bulgarian cuisine)

Ingredients:

700 g fresh mushrooms, 1 tbsp. spoon of butter, 1 carrot, 1 onion, pepper, salt.

Preparation:

Peel the mushrooms, rinse thoroughly and mince. Put butter into the ground mushrooms and simmer for 25-30 minutes along with finely chopped carrots and onions, covering the pan with a lid. When the carrots become soft, add a little water and cook over low heat.

The further method for preparing pureed mushroom soup is the same as for other pureed first courses. Before passing the mushrooms through a meat grinder, separate several caps, cut them into strips and cook in lightly salted broth. Place the cooked mushrooms in plates and pour over the soup. The soup can be served with croutons.

Porcini mushroom soup

Ingredients:

800 g champignons or fresh porcini mushrooms, 1 pc. carrots, parsley root, 1 onion, 6 tbsp. tablespoons wheat flour, 40 g butter, 1 1/2 cups milk, 1 egg, 1.5 liters of broth or water, salt to taste.

Preparation:

To prepare this mushroom soup, you need to separate the caps from prepared fresh champignons. Pass the mushroom stems through a meat grinder with a fine wire rack and simmer the resulting mass with butter for 20-30 minutes.

Saute the roots and simmer, then puree together with the mushrooms, mix with white sauce, add salt, add broth and bring to a boil. Season the soup with lemonade. Cut the mushroom caps into thin slices, simmer until tender and add to the soup when serving.

Champignon puree soup

Ingredients:

600 g fresh champignons, 2 tbsp. spoons of flour, 4 glasses of milk, 3 tbsp. tablespoons butter, 1 carrot, 1 onion, salt.

For dressing: 2 egg yolks, 1 glass of cream or milk.

Preparation:

Peel, wash, fresh champignons, mince, place in a saucepan, add 1 tbsp. a spoonful of butter, carrots and onions cut lengthwise into two, cover with a lid and simmer for 40-45 minutes, then add 1 glass of water and boil.

In a soup pan, lightly fry the flour with 2 tbsp. spoons of butter, dilute milk and vegetable broth or water, boil, mix with stewed champignons (removing carrots and onions) and cook for 15-20 minutes.

After cooking, add salt to taste, season the soup with butter and egg yolk mixed with cream or milk. Serve croutons separately.

You can also make puree soup from fresh porcini mushrooms or morels.

Partridge and mushroom soup “Diana”

Ingredients:

Partridge meat, 1.4 l white sauce, 200 g quenelles, 50 g truffles, 50 g other mushrooms, 100 g cream, 2 egg yolks, 50 g butter, 100 ml Madeira wine.

Preparation:

To prepare mushroom soup according to this recipe, you need to make a white sauce with partridge broth. As a side dish, add small quenelles of partridge meat, sliced ​​truffles and other mushrooms to the soup.

Season with cream and egg yolks, add a piece of butter.

Before serving, add a glass of Madeira wine to the mushroom soup prepared according to this recipe.

How to cook mushroom soup with saffron milk caps: recipes for home

The recipes for these mushroom soups are suitable for those who have made homemade preparations since the fall.

Cream soup with salted saffron milk caps and sour cream

Ingredients:

Vegetables, 400 g of salted saffron milk caps, 2 teaspoons of flour, 2 tbsp. tablespoons butter, 1/2 cup sour cream, bay leaf, dill, parsley, salt.

Preparation:

Cook vegetable puree soup. chop, boil, combine with puree soup.

Add flour browned in oil, let it boil, add butter, bay leaf, sour cream, heat without bringing to a boil, and sprinkle with chopped herbs. Serve saffron milk mushroom soup with sour cream.

Potato soup with salted saffron milk caps

Ingredients:

400 g of salted saffron milk caps, 2.5 liters of milk, 1 onion, 2 tbsp. tablespoons butter, 2-3 potatoes, 1/2 cup sour cream, 2 egg yolks, bay leaf, dill, parsley, salt.

Preparation:

To prepare soup with saffron milk caps according to this recipe, you need to finely chop the mushrooms, boil them in 3 glasses of milk, adding a bay leaf. Chop the onion and brown in oil. Chop the potatoes, boil with salt and drain. Boil the rest of the milk, add saffron milk caps with broth, onions, potatoes, butter, sour cream with yolks, salt. Heat without bringing to a boil, and add chopped herbs. Serve with sour cream.

How to cook mushroom soup from chanterelles and honey mushrooms

Chanterelle soup

Ingredients:

Crushed bacon, 1 onion, 200 g chanterelles, salt.

Preparation:

Simmer the onion cut into rings in crushed bacon for 10 minutes, then add and simmer for another 45 minutes. Place in a saucepan, add water and salt. Cook chanterelle mushroom soup until done.

Autumn honey mushroom soup (Russian cuisine)

Ingredients:

500 g of autumn honey mushroom caps, 1 cup of finely chopped onion, 2 tbsp. spoons of butter, 1 liter of meat broth, 2-3 tbsp. spoons of wheat flour, 100 ml of sour cream, salt, pepper, parsley.

Preparation:

To prepare mushroom soup from honey mushrooms, you need to melt the butter in a saucepan, add the washed chopped mushrooms and onions. Cook over low heat for 20-30 minutes, then thicken with wheat flour diluted in cold water to the desired consistency. Let the soup simmer for a few more minutes, then add sour cream and spices to taste. Sprinkle the soup generously with finely chopped parsley.

Zucchini soup with mushrooms (Bulgarian cuisine)

Ingredients:

500 g zucchini, 450-500 g chanterelles or honey mushrooms (can be halved), 1-2 carrots, 1 onion, 1-2 tbsp. tablespoons butter, 2 liters of bone broth or water, 4-5 potatoes, 2-3 tomatoes, parsley, pepper, salt.

Preparation:

Peel, wash and cut zucchini and fresh mushrooms into slices. Finely chopped mushroom stems, carrots, and onions simmer in oil. When they are soft, add bone broth or hot water and place over low heat. Next, according to the recipe for mushroom soup from honey mushrooms or chanterelles, you need to add mushrooms, finely chopped potatoes, then zucchini and tomatoes, peeled and grated on a coarse grater, and salt. You can season this first dish with parsley and pepper.

Chanterelle soup with lard (Russian cuisine)

Ingredients:

500 g mushrooms (chanterelles), 100 g bacon, 2 onions, 3 liters of water, 1 teaspoon flour, salt, pepper, sour cream.

Preparation:

Wash the chanterelles, chop the bacon, grind and simmer finely chopped onion in it for 10 minutes until it becomes semi-soft. Then combine the mushrooms with onions and simmer for another 45 minutes. After this, pour boiling water over the mushrooms, add salt and boil for 30 minutes. Mix flour with sour cream and season mushrooms. If desired, you can sprinkle the chanterelle mushroom soup prepared according to this recipe with pepper to taste.

Now look at a selection of photos of mushroom soups according to the recipes presented on this page:

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

How to cook mushroom soup from fresh mushrooms

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

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

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

How to make mushroom soup:

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

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

Mushroom noodle soup

This recipe is universal; the soup turns out to be very tasty and rich, but not as dietary as the one cooked according to the previous recipe.

Take these products:

• fresh mushrooms – 200 g;
• onion and carrot – 1 pc.;
• parsley root;
• noodles (can be homemade) – 70 g;
• butter - half a tablespoon;
• fresh parsley - for adding to the finished dish;
• chicken broth or plain water – 1 l;
• salt, spices - to taste.

How to make mushroom soup:

• Pour meat broth or water into the pan, peel the carrots and cut them into slices. Add an onion to the water (peel, do not chop). These vegetables need to be boiled in broth until half cooked.
• While the vegetables are cooking, prepare the mushrooms: wash, peel, and cut large ones into pieces. Add mushrooms to the broth, add salt and pepper. Cook over medium heat for about 10 minutes, maybe a little more.
• In a separate saucepan, cook homemade noodles and add to the mushrooms along with butter.
• Mushroom soup is ready. Add a little fresh chopped parsley to each bowl.

If you want to enhance the aroma of mushrooms, you can add a pinch of dried wild mushrooms, just don’t add too much, because the taste of the soup may deteriorate.

Potatoes can be completely replaced with one wonderful ingredient - turnips. It gives the dish a special taste. You can add a piece of turnip and add as many potatoes as indicated in the recipe.

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

Fresh mushroom soup (2) Pour peeled, washed, sliced ​​mushrooms with water and cook for 15-20 minutes. Then add rice and finely chopped onion sautéed in oil and cook for another 15 minutes. Season the soup with sour cream. When submitting...You will need: water - 3 glasses, fresh mushrooms - 4-6 pcs., onions - 1 pc., sour cream - 2 tbsp. spoons, butter - 2 tbsp. spoons, rice - 2 tbsp. spoons, parsley or dill, salt

Potato soup with fresh mushrooms Peel and rinse fresh mushrooms. Chop the legs and simmer with butter, simmer the diced onions and carrots separately. Cut the mushroom caps into slices, scald, place in a sieve and, when the water has drained, transfer to...You will need: porcini mushrooms (boletus, aspen) - 250 g, potatoes - 300 g, carrots - 50 g, onions - 50 g, butter - 17 g, bay leaves - 2 pcs., sour cream - 20 g, green onions - 10 g, dill - 10 g, water - 400 ml, salt

Fresh mushroom soup with zucchini Cut potatoes and zucchini into slices. Cut the onion into strips, fry in some oil for 2-3 minutes, then add the carrots cut into strips and fry all together for another 5 minutes. Finely chop the mushrooms. Bring 4 cups to a boil in...You will need: porcini mushrooms - 200-300 g, zucchini - 1 pc., potatoes - 2-3 pcs., carrots - 1 pc., tomato - 1 pc., onion - 1 head, butter - 40 g, sour cream - 4 tbsp. spoons, salt - to taste

Fresh mushroom soup Chop the peeled and washed mushrooms, add hot water and cook for 20 minutes. Cut the carrots into slices and fry in oil. Place fried carrots and diced potatoes into boiling mushroom broth. 10 minutes before&nbs...You will need: fresh mushrooms - 400 g, zucchini - 400 g, potatoes - 2 pcs., carrots - 1 pc., tomatoes - 1 pc., vegetable oil - 2 tbsp. spoons, water - 1 1/2 l, green onions - 50 g, salt

Mushroom soup with soy sauce Chop the mushrooms and cabbage and fry in oil until half cooked. Season with soy sauce. Pour in the broth, add salt and cook until tender. You can add potatoes, onions, and white cabbage to the soup. When serving, sprinkle the rub...You will need: soy sauce - 40 g, vegetable oil - 40 g, broth - 1.5 l, pickled seaweed - 130 g, fresh mushrooms - 250 g, green onions - 50 g, salt

Soup with fresh mushrooms and sour cream Wash the mushrooms and cut into cubes. Cut 2 onions into rings, fry in oil, add mushrooms and fry for another 20-25 minutes. Pour 2 liters of hot water, add salt, bring to a boil and cook for 5-10 minutes. Add...You will need: fresh mushrooms - 1 kg, onions - 4 heads, leeks - 100 g, sour cream - 100 g, butter - 3 tbsp. spoons, parsley, celery, salt

Dried mushroom soup Soak dried mushrooms for 2-3 hours. After this, rinse, drain and boil. Drain the water again. We put the prepared mushrooms in the chicken broth; if you wish, you can cut the mushrooms into small pieces before doing this; at the same time as the mushrooms, add the potatoes and salt. Cook for 10-15 minutes. T...You will need: 1. Dried mushrooms (I used boletus mushrooms), 2. Chicken broth (preferably homemade), 3. Potatoes (2-3 medium-sized pieces), 4. Onion (one small), 5. Melted cream cheese (200 g .), 6. Fresh herbs (parsley, dill)

Old Czech Potato Soup in Bread Peel the potatoes, cut into cubes, add water and cook together with one whole onion until half cooked. Meanwhile, pour water over the dried mushrooms to soften or, if you are using fresh mushrooms, finely chop them. Add mushrooms to potatoes, add salt...You will need: 1 kg of potatoes, 1 liter of water, 1 medium bowl of dried or fresh mushrooms, 1 large onion, 50 g of flour, 200 g of sour cream, a bunch of dill, salt, pepper, round dark bread, one per serving

Mushroom soup with milk 1. We wash fresh mushrooms, cut them into small pieces, put them in a saucepan and fill them with water (the water should be 2-3 fingers higher than the mushrooms themselves). Add salt to taste and cook for 20 minutes over medium heat. 2. Sauté onions and carrots in butter. Adding...You will need: Fresh mushrooms (boletus, porcini) 400 g, Large potatoes 2 - 3 pcs., Carrots - 1 pc., Onions - 1 pc., Milk - 6% or more, Egg - 1 pc., Butter - 1 Art. spoon, Dill, Water, Salt, Black pepper

Noodle soup with mushrooms Soak the mushrooms for half an hour. Drain the mushrooms, add ~1.5-2 liters of cold water, cook (after boiling, cook for 15-20 minutes at medium boil). Remove the mushrooms. Fry the chopped onion and carrot, grated on a coarse grater, until slightly golden brown. Finely chopped mushrooms...You will need: - dried porcini mushrooms 30-40 g, - 1 medium carrot, - 1 small onion, - noodles (preferably Italian) by eye ~ 150-200 g, - 1-2 tbsp. tablespoons of vegetable oil, -greens: dill, parsley, fresh or dried

It is so large and diverse that it is simply impossible to describe it in a few words. And we won’t do that, we’ll just tell you that it’s made from fresh mushrooms. Although, in fairness, I would like to remind you that mushrooms are not only champignons and chanterelles, they also include yeast, alcohol, vinegar, medications, and cheeses. Naturally, not in the direct sense, but without them in our lives there would not even be banal buns for morning tea.

Cooking fresh mushrooms is quite simple. Mushroom crops grown on an agricultural scale are often suitable even for a raw food diet. In particular, banal champignons can be cut into a salad and eaten calmly. As a result, they do not require long cooking. You should boil the accompanying vegetables until half cooked, add chopped mushrooms and your soup is almost ready.

In order to cook mushroom soup from fresh mushrooms collected in the forest, you need to correctly assess their suitability for food. In some cases, they should not be eaten even heavily boiled. We do not mean poisonous representatives of the genus. We are talking about those specimens that were collected in a forest belt located along a highway or an actively used highway. The ability of mushrooms to absorb substances from the atmosphere that can cause significant harm to human health has been described by many scientists.

Ordinary wild mushrooms do not require long cooking. The entire process usually takes no more than thirty minutes. If you are in doubt about where to assemble, boil them in several waters. At least twice.

Mushroom soup made from fresh mushrooms is cooked according to the principle of preparing regular vegetable soup. You decide whether you need to fry vegetables or not, add potatoes or noodles, add cream or sour cream. The only condition is fresh herbs, since without parsley or dill such soups are not soups. Although you can make an exception, it’s not for everyone.

We offer for your consideration the two most common cooking options.

from fresh mushrooms

Place chopped potatoes and finely chopped carrots into boiling salted water. Cook until soft. At this time, rinse and cut three or four champignons, several wild mushrooms (remember, in some cases (described above) only separately boiled specimens go into the soup). Add to potatoes and carrots and cook until tender. Five minutes before the end of cooking, add bay leaf, salt and pepper, a tablespoon of butter and chopped onion, dill and parsley.

Soup with fresh mushrooms

In a saucepan, fry the chopped onion and grated carrot until soft, then add the prepared mushrooms of your choice and fry along with the vegetables. Pour boiling water over it and add salt. When it boils, throw in a handful of noodles, herbs and bay leaf. Let it boil for a maximum of five minutes and turn it off.

Such soups go perfectly with fresh sour cream and herbs. Bon appetit and good luck in your culinary career!