Especially if it is made from fresh gifts of nature. Personally, I am a big and even avid mushroom picker, so I always look forward to the coming season. And then…. Then I start creating culinary masterpieces. Some of the collected mushrooms are used for seaming, some are fried and eaten with potatoes, and we also make soup. Today I’m going to tell you about how to prepare mushroom soup that your household members will hardly be able to resist.

soup: preparing the ingredients

Actually, there are no big secrets in preparing this wonderful soup. There are a considerable number of good recipes, which will not be difficult to find. I, having gained experience from my mother and father-in-law, a big fan of mushroom soups, cook for my family exclusively at home, without any big frills.

So, during the mushroom season, you can prepare such a soup. To do this, take four hundred grams of fresh mushrooms. There is a difference between fresh, frozen and dried, I can say that for sure. What fresh mushrooms are suitable for soup? You can take honey mushrooms, porcini mushrooms, boletus mushrooms, or better yet those mushrooms that you really love. Next, we will need the following products: one carrot, five medium potatoes, one onion, salt, herbs. In order to give the soup a rich taste, you can take a small amount of soy sauce (preferably mushroom), but this is not for everyone.

soup: procedure

First of all, you need to peel the mushrooms, then add water and put on fire. As soon as they boil, you need to cook a little and drain the water. If desired, the mushrooms can be lightly fried in vegetable oil, but this is not necessary. The most important thing is to pre-cook the mushrooms so that everything harmful comes out of them.

Now about the broth. People say that mushrooms are the second meat, so when cooking soup you can do without any bones. But if you want to get a rich soup, then add meat anyway, it definitely won’t make it any worse. Place the meaty bone in the pan and cook until fully cooked. Then remove the bone, add mushrooms to the broth and continue cooking the soup. At this time, simmer the onions and carrots in a frying pan, cut the potatoes into cubes. Add the latter to the mushrooms, add salt to taste, and add seasonings. Add the frying a few minutes before the end of cooking. Add a small amount of soy sauce if desired. When serving, garnish the soup with herbs and season with sour cream.

In our family, millet is added to this mushroom soup. Especially if the mushrooms used are chanterelles. It turns out very tasty.

How to cook mushroom soup with beans

In general, if you wish, you can show your imagination and prepare your own mushroom soup with cream or any other ingredients. I also want to tell you about the one with beans.

Take 250 grams of fresh mushrooms (here you can also use frozen ones, if there is no other way). You will also need five potatoes, one onion, one carrot, a can of canned beans (in their own juice), three liters of meat broth, dill, bay leaf, salt and pepper.

Preparation: cut the mushrooms into slices, pour them with pre-prepared broth, cook for forty minutes. Then add chopped potatoes, pepper and salt to taste, and a couple of bay leaves. Cook the soup until fully cooked, but about 10 minutes before the end of cooking, add onions and carrots, pre-fried in vegetable oil, as well as beans and dill. Serve with sour cream.

This is how you can prepare a delicious and, most importantly, satisfying mushroom soup. In fact, it’s even easier to cook than borscht. In the end, I would also like to note that if you want to make any other soup more tasty, do not be lazy to add a small amount of dried mushrooms to it. Believe me, you can't go wrong with a pleasant taste.

Most chefs know how to make mushroom soup, but not everyone has the secrets of cooking a delicious, aromatic dish that will excite your appetite even from the photo. All family members will definitely appreciate the taste of this first dish, which will saturate the body and give strength and energy. It will take no more than half an hour to prepare a dish of fresh mushrooms, so this is a quick recipe.

How to cook mushroom soup

The first stage of the process,how to cook mushroom soup from fresh mushrooms, there will be a competent choice of main components. When purchasing, you should pay attention to the appearance - the cap of any type should be elastic, without damage or looseness. If you buy champignons, they should be light white, with a whole stem. When purchasing forest mushrooms - porcini, honey mushrooms, boletus, chanterelles - it is important to make sure that they are not poisonous and will not cause poisoning. Real specimens do not have a petticoat on the stem; the hat plates are smooth and light-colored.

To make a delicious mushroom soup made from fresh mushrooms, you need to use the purchased ingredients immediately. If you leave them to be stored, the taste of the broth will not be as rich, and its color will not be appetizing. You can use any broth for cooking - plain water, vegetable broth, beef broth, pork broth. It is especially tasty to make the dish with chicken broth.

How long to cook

Having selected the ingredients and decided on the dressing, the question arises:how long to cook wild mushrooms for soup.The cooking time depends on the type of ingredients used. Champignons are the fastest to cook because their flesh is tender and easily boils to the desired consistency. White and boletus boletuses take the longest to cook, because first you need to boil them separately and then add them to the rest of the ingredients. On average, cooking takes an hour.

Fresh mushroom soup recipe

Appetizing photos and videos accompany eachfresh mushroom soup recipe, located on the network. This makes life much easier for a novice housewife who may not be able to cope with such a complex dish. Thanks to step-by-step instructions, it’s easy to understand how to process one or another component, in what order they should be placed in a pan, and what to season the finished dish with.

There are many recipes for mushroom dishes that are cooked using champignons, oyster mushrooms or wild mushrooms. Slightly less common options for preparing broth are honey mushrooms, boletus and chanterelles. They have a less rich taste, so it is better to fry them with potatoes. White and boletus mushrooms have a pronounced aroma, which is ideal for cream soup.

From porcini mushrooms

It will be useful for novice cooks to familiarize themselves with the recipe on how to cookfresh porcini mushroom soup. It will be simple if you follow every instruction, observing the technology and execution order, and maintain the composition. To make the dish look good and tasty not only in life, but also in the photo, it is recommended to decorate it with parsley and sour cream.

Ingredients:

• fresh porcini mushrooms – 0.4 kg;
• potatoes – 4 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• vermicelli – 80 g;
• parsley - a bunch;
• water – 3 l;
• bay leaf – 2 pcs.

Cooking method:

1. Wash the caps and legs, peel them, cut into cubes.
2. Boil water with bay leaf, add mushroom pieces, cook for half an hour.
3. Cut the potatoes into cubes, chop the onion, grate the carrots coarsely.
4. Add potatoes to the broth. Cook for 10 minutes, then the onion, after 5 minutes the carrots, and after the same amount of time the vermicelli.
5. Cook for 5 minutes, turn off the heat, remove the bay leaf.
6. Serve with chopped parsley.

From champignons

The simplest recipe that any housewife can easily handle ismushroom soup. You can buy them in any store or market, and in the end the prepared dish will have a pleasant aroma and excellent taste. This is a hearty meal that can easily become a complete meal. The chowder is well served, accompanied by garlic croutons, sour cream and fresh dill.

Ingredients:

• fresh champignons – half a kilo;
• rice – 50 g;
• onion – 1 pc.;
• potatoes – 2 pcs.;
• dill – 30 g;
• sunflower oil – 50 ml;
• water – 2 l.

Cooking method:

1. Wash the champignons, cut in half, add water. Cook covered over medium heat for 35 minutes.
2. Chop the onion and fry in oil until golden brown.
3. Cut the potatoes into cubes, put them in the broth along with the rice and leave for a quarter of an hour.
4. Place the fried onion and chopped parsley into the pan, add salt.
5. Close the lid and leave for 5 minutes.

From honey mushrooms

Has an unusual tastefresh honey mushroom soup,which is important to buy true and not false - even experienced mushroom pickers often confuse this variety with poisonous ones. Honey fungus has a subtle aroma, refined taste with a slight pungency, which is well emphasized by dried dill, bay leaf and ground black pepper. To give the dish a noble creamy taste, it must be served with fresh, rich sour cream.

Ingredients:

• fresh honey mushrooms – 0.6 kg;
• water – 2.2 l;
• onions – 2 pcs.;
• potatoes – 4 pcs.;
• butter – 60 g;
• dried dill – 10 g;
• chopped bay leaf – 2 g.

Cooking method:

1. Sort the honey mushrooms, remove damaged parts, rinse with cold water. Soak for 10 minutes.
2. Drain in a colander, dry with towels, cut off the legs. You can throw them away or save them for another dish: in this case, you will need caps.
3. Cut them into slices.
4. Cut the potatoes into cubes, chop the onion.
5. Place potatoes in a saucepan filled with water. Boil. Cook over medium heat for 20 minutes.
6. Fry the onion with butter in a frying pan for 3 minutes. Then pour a glass of water, salt and pepper, add bay leaf, dill, mushrooms. Simmer for a third of an hour until the moisture evaporates.
7. Add the roast and cook for another quarter of an hour.
8. Cover with a lid and let steep for 10 minutes. Serve with rye bread, whipped cream or homemade mayonnaise, sour cream.

With potato

It turns out very satisfyingmushroom soup with rice and potatoesdue to the combination of a high-starch vegetable and cereal. Any type is suitable for the dish - white mushrooms, champignons, butter mushrooms, oyster mushrooms. To make the dish more flavorful, it is seasoned with fresh garlic and cooked in chicken or meat broth with the addition of concentrated spices (a bouillon cube will do).

Ingredients:

• fresh porcini mushrooms – half a kilo;
• potatoes – 2 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• rice - a third of a glass;
• garlic – 2 cloves;
• bay leaf – 1 pc.;
• butter – 40 g;
• fresh parsley - a bunch;
• broth (meat or chicken) - liter.

Cooking method:

1. Cover mushrooms with water. Leave for a third of an hour, squeeze, cut.
2. Fry chopped onion with crushed garlic in oil, add mushroom pieces, fry for 10 minutes.
3. Boil the broth, add rice, finely chopped carrot cubes and potato pieces.
4. Salt, pepper, season with bay leaf. After 10 minutes of cooking, add the onion and mushroom mixture and cook for another quarter of an hour.

With pearl barley

It has a thick consistency and incredibly attractive aromasoup with mushrooms and barley,which is prepared according to an old proven recipe. If you want to achieve a truly ancient taste, pour the finished stew into ceramic pots and put it in the oven for half an hour: then you will be able to repeat the secret of cooking the dish in a Russian oven.

Ingredients:

• fresh boletus - 0.4 kg;
• potatoes – 3 pcs.;
• pearl barley – 125 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• water – 3 l;
• bay leaf – 2 pcs.

Cooking method:

1. Soak the pearl barley for 2 hours.
2. Peel the boletus mushrooms, add water, boil, skim off the foam. Season with salt. pepper, bay leaf. Cook for 45 minutes.
3. Cut the onion into cubes, grate the carrots, fry in oil.
4. Cut the potatoes into cubes.
5. Cut the boiled boletus into cubes, return to the pan, add the roast and cereal, cook for 10 minutes.
6. Add potatoes, cook for another 15 minutes.
7. Leave in a warm place for an hour to allow the dish to steep. Serve with sour cream and herbs.

With boletus

If vegetarians are thinking about how to prepare an unusual dish, this is perfectbutter soup. This variety is not as common as champignons or oyster mushrooms. Small mushrooms are distinguished by light yellow flesh, elastic consistency and pronounced aroma. Before cooking, be sure to remove the oily, bitter film from the caps, to which dirt sticks. You don't need to add anything - the butter dish itself has a rich aroma.

Ingredients:

• fresh boletus – 350 g;
• potatoes – 0.6 kg;
• onion – 1 pc.

Cooking method:

1. Peel the butter, rinse, cut into slices. Lightly beat the caps with a hammer.
2. Cut the potatoes into cubes.
3. Boil water, add butter, cook for half an hour, stirring occasionally. Then add the potatoes and cook for another quarter of an hour.
4. Chop the onion, fry in oil, add to the broth, season with salt and ground black pepper.
5. Bring to a boil, then remove from heat and let sit for an hour.

With cream

It has a delicate taste and creamy texturesoup with mushrooms and cream. The latter give the broth a pronounced aroma, beautiful appearance and greater nutritional value and satiety. For preparation, it is best to take champignons or white or heavy cream, and to thicken, add a little flour or mashed potatoes.

Ingredients:

• onion – 1 pc.;
• fresh champignons – 0.3 kg;
• flour – 40 g;
• water – 1.5 l;
• potatoes – 4 pcs.;
• dry dill – 20 g;
• milk cream - a glass.

Cooking method:

1. Chop the onion, fry in oil, add chopped champignons, cook for a few minutes, add flour, stir.
2. Boil water, add potato cubes, fry, salt, season with pepper and dill. Cook for a third of an hour.
3. Pour in the cream, boil, sprinkle with herbs.

With cheese

It is even more nutritious and rich in taste.cheese soup with porcini mushrooms. This dish can be served on a festive table to surprise guests with its classic, noble appearance, especially if the holiday takes place in winter. If you serve it with garlic croutons, it can claim to be the main dish at a banquet.

Ingredients:

• potatoes – 0.7 kg;
• fresh porcini mushrooms – 0.3 kg;
• processed cheese – 0.3 kg;
• onion – 1 pc.;
• carrots – 1 pc.;
• pepper – 2 g;
• salt – 2 g;
• vegetable oil – 20 ml;
• water – 3 l;
• bay leaf – 2 pcs.

Cooking method:

1. Chop mushroom caps with stems, add to boiling water and cook for half an hour.
2. Cut the potatoes into cubes, add to the broth, cook for 10 minutes.
3. Chop the onion, grate the carrots, fry in oil, add to the broth along with the bay leaf.
4. Cook for 10 minutes, chop the cheese, add, stirring constantly until dissolved.
5. Then add salt and pepper, close the lid and let it brew. If you want to get a puree soup, then grind the finished dish with an immersion blender until smooth.

With Chiken

A popular dish ismushroom soup with chicken,which has a rich taste, increased nutritional value and calorie content. So that the dish can be satiated alone, it is seasoned with vermicelli. Boiled pasta gives the broth a thick consistency, but at the same time satisfies hunger faster. It is recommended to serve the dish with parsley and sour cream.

Ingredients:

• chicken breast on the bone – 500 g;
• fresh champignons – 5 pcs.;
• water – 2 l;
• onion – 1 pc.;
• carrots – 1 pc.;
• potatoes – 3 pcs.;
• vermicelli – 75 g;
• parsley - 3 stems;
• bay leaf – 1 pc.;
• vegetable oil – 90 ml.

Cooking method:

1. Pour water over the chicken and bring to a boil, being sure to skim off the foam. Then salt the broth, add bay leaf and cook over medium heat for 35 minutes.
2. Cut the potatoes into cubes, carrots into rings, chop the onion.
3. Chop the champignons into slices and chop the greens.
4. In a frying pan with oil, fry the onion for 2 minutes, carrots for 5 minutes until transparent and soft. Add the champignons and simmer until the moisture has evaporated and is lightly fried.
5. Remove chicken from pan. Cool, cut into pieces.
6. At this time, add potatoes to the pan. Cook for 10 minutes over medium heat, then add the roast.
7. After five minutes, return the chicken fillet, vermicelli, herbs, salt and pepper cut into pieces into the pan.
8. Bring to a boil and let simmer with the lid closed.

With noodles

Looks very appetizingmushroom noodle soup, which has a light flavor suitable for summer snacking. It is better to use homemade pasta made before cooking the broth to prepare the soup. This way the dish will have a more elegant taste, subtle aroma and richness. The best option for preparing the broth would be to use champignons, which highlight the refreshing taste of the dish.

Ingredients:

• fresh champignons – 250 g;
• potatoes – 2 pcs.;
• noodles – 100 g;
• onion – 1 pc.;
• water – 2 l;
• refined oil - half a glass.

Cooking method:

1. Clean the champignons from dirt, rinse with water, and dry. Then cut into pieces.
2. Cut the potatoes into cubes, chop the onion.
3. Pour water over the potatoes, boil, add salt, reduce heat, cover with a lid, and cook for a third of an hour.
4. Sauté the onion in oil until transparent, add the champignons, fry for a third of an hour, stirring constantly. Salt and pepper.
5. Pour the broth into the broth, boil, add noodles. If you want the broth to remain clear, you need to boil the noodles in advance by immersing them in boiling water for a couple of minutes.
6. Cook for 4 minutes, leave for a third of an hour.

Delicious mushroom soup - cooking secrets

So that any cookpreparing mushroom soupIt seemed easy, you need to follow the advice:

• mushroom soup made from fresh mushrooms goes well with garlic, celery, parsley root, khmeli-suneli, tarragon;
• olive oil, dry white wine, hard or processed cheese add piquancy to the taste;
• the recipe allows the use of millet, rice or even turnips instead of potatoes;
• To prevent the dish from becoming bitter, fresh mushrooms need to be washed several times and cooked in a slow cooker.

Video

Most chefs know how to make mushroom soup, but not everyone has the secrets of cooking a delicious, aromatic dish that will excite your appetite even from the photo. All family members will definitely appreciate the taste of this first dish, which will saturate the body and give strength and energy. It will take no more than half an hour to prepare a dish of fresh mushrooms, so this is a quick recipe.

How to cook mushroom soup

The first stage of the process of how to cook mushroom soup from fresh mushrooms will be the competent selection of the main components. When purchasing, you should pay attention to the appearance - the cap of any type should be elastic, without damage or looseness. If you buy champignons, they should be light white, with a whole stem. When purchasing forest mushrooms - porcini, honey mushrooms, boletus, chanterelles - it is important to make sure that they are not poisonous and will not cause poisoning. Real specimens do not have a petticoat on the stem; the hat plates are smooth and light-colored.

To make a delicious mushroom soup made from fresh mushrooms, you need to use the purchased ingredients immediately. If you leave them to be stored, the taste of the broth will not be as rich, and its color will not be appetizing. You can use any broth for cooking - plain water, vegetable broth, beef broth, pork broth. It is especially tasty to make the dish with chicken broth.

How long to cook mushroom soup

Having selected the ingredients and decided on the dressing, the question arises of how long to cook wild mushrooms for the soup. The cooking time depends on the type of ingredients used. Champignons are the fastest to cook because their flesh is tender and easily boils to the desired consistency. White and boletus boletuses take the longest to cook, because first you need to boil them separately and then add them to the rest of the ingredients. On average, cooking takes an hour.

Fresh mushroom soup recipe

Appetizing photos and videos accompany every recipe for soup with fresh mushrooms found online. This makes life much easier for a novice housewife who may not be able to cope with such a complex dish. Thanks to step-by-step instructions, it’s easy to understand how to process one or another component, in what order they should be placed in a pan, and what to season the finished dish with.

There are many recipes for mushroom dishes that are cooked using champignons, oyster mushrooms or wild mushrooms. Slightly less common options for preparing broth are honey mushrooms, boletus and chanterelles. They have a less rich taste, so it is better to fry them with potatoes. White and boletus mushrooms have a pronounced aroma, which is ideal for cream soup.

Porcini mushroom soup

It will be useful for novice cooks to familiarize themselves with the recipe for how to make soup from fresh porcini mushrooms. It will be simple if you follow every instruction, observing the technology and execution order, and maintain the composition. To make the dish look good and tasty not only in life, but also in the photo, it is recommended to decorate it with parsley and sour cream.

• fresh porcini mushrooms – 0.4 kg;
• potatoes – 4 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• vermicelli – 80 g;
• parsley - a bunch;
• water – 3 l;
• bay leaf – 2 pcs.

1. Wash the caps and legs, peel them, cut into cubes.
2. Boil water with bay leaf, add mushroom pieces, cook for half an hour.
3. Cut the potatoes into cubes, chop the onion, grate the carrots coarsely.
4. Add potatoes to the broth. Cook for 10 minutes, then the onion, after 5 minutes the carrots, and after the same amount of time the vermicelli.
5. Cook for 5 minutes, turn off the heat, remove the bay leaf.
6. Serve with chopped parsley.

Mushroom champignon soup

The simplest recipe that any housewife can easily make is champignon soup. You can buy them in any store or market, and in the end the prepared dish will have a pleasant aroma and excellent taste. This is a hearty meal that can easily become a complete meal. The chowder is well served, accompanied by garlic croutons, sour cream and fresh dill.

• fresh champignons – half a kilo;
• rice – 50 g;
• onion – 1 pc.;
• potatoes – 2 pcs.;
• dill – 30 g;
• sunflower oil – 50 ml;
• water – 2 l.

1. Wash the champignons, cut in half, add water. Cook covered over medium heat for 35 minutes.
2. Chop the onion and fry in oil until golden brown.
3. Cut the potatoes into cubes, put them in the broth along with the rice and leave for a quarter of an hour.
4. Place the fried onion and chopped parsley into the pan, add salt.
5. Close the lid and leave for 5 minutes.

Mushroom soup

Soup made from fresh honey mushrooms has an unusual taste, which is important to buy true and not false ones - even experienced mushroom pickers often confuse this variety with poisonous ones. Honey fungus has a subtle aroma, refined taste with a slight pungency, which is well emphasized by dried dill, bay leaf and ground black pepper. To give the dish a noble creamy taste, it must be served with fresh, rich sour cream.

• fresh honey mushrooms – 0.6 kg;
• water – 2.2 l;
• onions – 2 pcs.;
• potatoes – 4 pcs.;
• butter – 60 g;
• dried dill – 10 g;
• chopped bay leaf – 2 g.

1. Sort the honey mushrooms, remove damaged parts, rinse with cold water. Soak for 10 minutes.
2. Drain in a colander, dry with towels, cut off the legs. You can throw them away or save them for another dish: in this case, you will need caps.
3. Cut them into slices.
4. Cut the potatoes into cubes, chop the onion.
5. Place potatoes in a saucepan filled with water. Boil. Cook over medium heat for 20 minutes.
6. Fry the onion with butter in a frying pan for 3 minutes. Then pour a glass of water, salt and pepper, add bay leaf, dill, mushrooms. Simmer for a third of an hour until the moisture evaporates.
7. Add the roast and cook for another quarter of an hour.
8. Cover with a lid and let steep for 10 minutes. Serve with rye bread, whipped cream or homemade mayonnaise, sour cream.

Soup with mushrooms and potatoes

Mushroom soup with rice and potatoes turns out to be very satisfying due to the combination of high-starch vegetables and cereals. Any type is suitable for the dish - white mushrooms, champignons, butter mushrooms, oyster mushrooms. To make the dish more flavorful, it is seasoned with fresh garlic and cooked in chicken or meat broth with the addition of concentrated spices (a bouillon cube will do).

• fresh porcini mushrooms – half a kilo;
• potatoes – 2 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• rice - a third of a glass;
• garlic – 2 cloves;
• bay leaf – 1 pc.;
• butter – 40 g;
• fresh parsley - a bunch;
• broth (meat or chicken) - liter.

1. Cover mushrooms with water. Leave for a third of an hour, squeeze, cut.
2. Fry chopped onion with crushed garlic in oil, add mushroom pieces, fry for 10 minutes.
3. Boil the broth, add rice, finely chopped carrot cubes and potato pieces.
4. Salt, pepper, season with bay leaf. After 10 minutes of cooking, add the onion and mushroom mixture and cook for another quarter of an hour.

Mushroom soup with barley

The soup with mushrooms and barley, which is prepared according to an old proven recipe, has a thick consistency and incredibly attractive aroma. If you want to achieve a truly ancient taste, pour the finished stew into ceramic pots and put it in the oven for half an hour: then you will be able to repeat the secret of cooking the dish in a Russian oven.

• fresh boletus - 0.4 kg;
• potatoes – 3 pcs.;
• pearl barley – 125 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• water – 3 l;
• bay leaf – 2 pcs.

1. Soak the pearl barley for 2 hours.
2. Peel the boletus mushrooms, add water, boil, skim off the foam. Season with salt. pepper, bay leaf. Cook for 45 minutes.
3. Cut the onion into cubes, grate the carrots, fry in oil.
4. Cut the potatoes into cubes.
5. Cut the boiled boletus into cubes, return to the pan, add the roast and cereal, cook for 10 minutes.
6. Add potatoes, cook for another 15 minutes.
7. Leave in a warm place for an hour to allow the dish to steep. Serve with sour cream and herbs.

Mushroom soup with butter

If vegetarians are thinking about how to prepare an unusual dish, butter soup is perfect. This variety is not as common as champignons or oyster mushrooms. Small mushrooms are distinguished by light yellow flesh, elastic consistency and pronounced aroma. Before cooking, be sure to remove the oily, bitter film from the caps, to which dirt sticks. You don't need to add anything - the butter dish itself has a rich aroma.

1. Peel the butter, rinse, cut into slices. Lightly beat the caps with a hammer.
2. Cut the potatoes into cubes.
3. Boil water, add butter, cook for half an hour, stirring occasionally. Then add the potatoes and cook for another quarter of an hour.
4. Chop the onion, fry in oil, add to the broth, season with salt and ground black pepper.
5. Bring to a boil, then remove from heat and let sit for an hour.

Mushroom soup with cream

The soup with mushrooms and cream has a delicate taste and creamy texture. The latter give the broth a pronounced aroma, beautiful appearance and greater nutritional value and satiety. For preparation, it is best to take champignons or white or heavy cream, and to thicken, add a little flour or mashed potatoes.

• onion – 1 pc.;
• fresh champignons – 0.3 kg;
• flour – 40 g;
• water – 1.5 l;
• potatoes – 4 pcs.;
• dry dill – 20 g;
• milk cream - a glass.

1. Chop the onion, fry in oil, add chopped champignons, cook for a few minutes, add flour, stir.
2. Boil water, add potato cubes, fry, salt, season with pepper and dill. Cook for a third of an hour.
3. Pour in the cream, boil, sprinkle with herbs.

Mushroom soup with cheese

Cheese soup with porcini mushrooms is even more nutritious and rich in taste. This dish can be served on a festive table to surprise guests with its classic, noble appearance, especially if the holiday takes place in winter. If you serve it with garlic croutons, it can claim to be the main dish at a banquet.

• potatoes – 0.7 kg;
• fresh porcini mushrooms – 0.3 kg;
• processed cheese – 0.3 kg;
• onion – 1 pc.;
• carrots – 1 pc.;
• pepper – 2 g;
• salt – 2 g;
• vegetable oil – 20 ml;
• water – 3 l;
• bay leaf – 2 pcs.

1. Chop mushroom caps with stems, add to boiling water and cook for half an hour.
2. Cut the potatoes into cubes, add to the broth, cook for 10 minutes.
3. Chop the onion, grate the carrots, fry in oil, add to the broth along with the bay leaf.
4. Cook for 10 minutes, chop the cheese, add, stirring constantly until dissolved.
5. Then add salt and pepper, close the lid and let it brew. If you want to get a puree soup, then grind the finished dish with an immersion blender until smooth.

Mushroom soup with chicken

A popular dish is mushroom soup with chicken, which has a rich taste, increased nutritional value and calorie content. So that the dish can be satiated alone, it is seasoned with vermicelli. Boiled pasta gives the broth a thick consistency, but at the same time satisfies hunger faster. It is recommended to serve the dish with parsley and sour cream.

• chicken breast on the bone – 500 g;
• fresh champignons – 5 pcs.;
• water – 2 l;
• onion – 1 pc.;
• carrots – 1 pc.;
• potatoes – 3 pcs.;
• vermicelli – 75 g;
• parsley - 3 stems;
• bay leaf – 1 pc.;
• vegetable oil – 90 ml.

1. Pour water over the chicken and bring to a boil, being sure to skim off the foam. Then salt the broth, add bay leaf and cook over medium heat for 35 minutes.
2. Cut the potatoes into cubes, carrots into rings, chop the onion.
3. Chop the champignons into slices and chop the greens.
4. In a frying pan with oil, fry the onion for 2 minutes, carrots for 5 minutes until transparent and soft. Add the champignons and simmer until the moisture has evaporated and is lightly fried.
5. Remove chicken from pan. Cool, cut into pieces.
6. At this time, add potatoes to the pan. Cook for 10 minutes over medium heat, then add the roast.
7. After five minutes, return the chicken fillet, vermicelli, herbs, salt and pepper cut into pieces into the pan.
8. Bring to a boil and let simmer with the lid closed.

Mushroom noodle soup

Noodle soup with mushrooms looks very appetizing and has a light taste, suitable for a summer snack. It is better to use homemade pasta made before cooking the broth to prepare the soup. This way the dish will have a more elegant taste, subtle aroma and richness. The best option for preparing the broth would be to use champignons, which highlight the refreshing taste of the dish.

• fresh champignons – 250 g;
• potatoes – 2 pcs.;
• noodles – 100 g;
• onion – 1 pc.;
• water – 2 l;
• refined oil - half a glass.

1. Clean the champignons from dirt, rinse with water, and dry. Then cut into pieces.
2. Cut the potatoes into cubes, chop the onion.
3. Pour water over the potatoes, boil, add salt, reduce heat, cover with a lid, and cook for a third of an hour.
4. Sauté the onion in oil until transparent, add the champignons, fry for a third of an hour, stirring constantly. Salt and pepper.
5. Pour the broth into the broth, boil, add noodles. If you want the broth to remain clear, you need to boil the noodles in advance by immersing them in boiling water for a couple of minutes.
6. Cook for 4 minutes, leave for a third of an hour.

Delicious mushroom soup - cooking secrets

To make cooking mushroom soup easy for any cook, you need to follow these tips:

• mushroom soup made from fresh mushrooms goes well with garlic, celery, parsley root, khmeli-suneli, tarragon;
• olive oil, dry white wine, hard or processed cheese add piquancy to the taste;
• the recipe allows the use of millet, rice or even turnips instead of potatoes;
• To prevent the dish from becoming bitter, fresh mushrooms need to be washed several times and cooked in a slow cooker.

To prepare a real mushroom soup, you first need mushrooms. Dried, salted, fresh, even just pickled will do. Mushroom soup recipes are quite varied; in addition to mushrooms, vegetables and even dairy products are added to this dish. Mushroom-based soups are tasty and also filling. They can be served to the table in winter and summer. To prepare a truly delicious dish, you need to familiarize yourself with some simple rules.

Origin of mushroom soups

Mushroom soups gained particular popularity in Europe, however, historians consider their homeland to be Asia. Porcini mushrooms, shiitake or potrobello were used to prepare them. Since it was not difficult to find mushrooms, soups were prepared from them quite often. They were loved by poor and very rich families.

Mushroom soup prepared with the addition of milk or cream is considered traditional. At the end of cooking, cheese is added, and the dish itself is brought to the consistency of puree. Cream soups with mushrooms have been prepared in Europe since around the 17th century. In France, they learned to grow champignons in an artificial environment. Mushroom puree soup first appeared among French chefs.

Mushroom soups and their benefits for the body

Almost everyone likes mushroom soup. The delicate taste and exquisite aroma will not leave either children or adults indifferent. In addition to its unique taste, this dish has a lot of useful properties. Mushrooms are practically not inferior to meat products in terms of calorie content and nutritional value. They are a source of protein, and due to the lack of fat, they are often used in dietary nutrition.

Mushrooms contain lecithin, which helps cleanse blood vessels of cholesterol plaques. They also contain many antioxidants, zinc, potassium, and other microelements necessary for the human body. They are rich in vitamins.

Important! The mushroom cap contains the most microelements. The leg is not so rich in nutrients. Many recipes do not use the legs at all.

What mushrooms are mushroom soup made from?

Preparing mushroom soup is not at all difficult, so recipes for similar dishes can be found in almost all countries of the world. This is also due to the presence of a large number of edible varieties. The most refined and aromatic dish is considered to be one prepared with noble mushrooms:

• white;
• boletus;
• boletus;
• saffron milk caps.

They also use champignons and oyster mushrooms, which are grown at home today. Thanks to this method of cultivation, they do not accumulate toxic substances; they are used to prepare a wide range of dishes. The recipe for oyster mushroom soup is quite simple, so preparing a delicious dish based on them will not be difficult.

As already mentioned, soups can be prepared from mushrooms preserved in any way, if fresh ones are simply not available. You can cook mushroom soup from frozen mushrooms. Before cooking, dried and fresh products are sorted. Those infected with larvae, rotten and moldy are removed from the bag of dried mushrooms. Fresh ones are sorted, removing wormy, heavily soiled and damaged specimens. The legs are cleaned by cutting off the part that is most contaminated with soil.

Freshly picked, sorted, processed mushrooms are washed with water, then soaked for some time in an acidified solution. This is necessary to prevent the products from darkening. Large specimens are cut into pieces, small ones are cooked whole. Experienced chefs recommend a recipe for mushroom champignon soup. It is prepared quite simply, but turns out very tasty.

Features of preparing mushroom soups

Mushroom soup from champignons is prepared using the decoction obtained from boiling them. Some recipes use vegetable or meat broth as a base. Additional components give mushroom soup a rather original taste. To prepare it, vegetables, root vegetables, various cereals, and pasta are used. Mushroom soup with barley is very tasty. The dish turns out to be quite original with the addition of shrimp, cream, and delicious hard cheese.

The most suitable seasonings for this dish are herbs, garlic, and onions. Also, to preserve the original taste, experts do not recommend cooking such dishes over high heat.

How to cook mushroom soup correctly

Below are some tips for preparing a delicious and rich mushroom soup. Using them you can achieve true harmony of taste.

Mushrooms should not be finely chopped or grated. Some recipe options call for cutting only in half or even whole pieces.

To improve the taste of the first course, you should not limit yourself to one type of mushroom, for example, champignons. By adding any forest specimens, you can achieve an expressive, unique taste. This creamy mushroom soup recipe will help you verify this.

Some well-known recipes use pre-frying of mushrooms over high heat. This cooking option helps to quickly reveal their pleasant aroma. They are placed in the pan only after such processing.

When preparing soup, be careful not to overcook the vegetables.

Dried foods must be soaked in milk with added salt before cooking. After this treatment, dried products become almost like fresh ones.

Large specimens of mushrooms are best cooked whole and cut after cooking.

Champignons should not be washed with a brush, as it can damage the surface layer where all the flavor is concentrated. Parts that are not very dirty should be cleaned with a cloth slightly moistened with water.

If you want to cook mushroom soup with cream, it is best to add it hot, so the dish does not lose its beautiful color.

Important! Any mushroom dishes must be well salted. If you accidentally end up over-salting, you can correct this by adding a few more mushrooms or lightly fried flour in oil.

The most delicious mushroom soup recipes

We present to your attention the most delicious mushroom soup recipes that will definitely not leave even the most sophisticated gourmets indifferent. We hope that you will appreciate them, and also share your recipes and secrets of making your own mushroom soup.

Dried Mushroom Soup Recipe

This soup doesn’t take long to prepare, but it turns out very nutritious, satisfying and tasty. It is usually served with herbs, sour cream, and croutons.

Required ingredients:

• dried mushrooms approximately 50-75 grams;
• potatoes 4 small tubers;
• carrots 1 pc.;
• laurel leaf;
• black peppercorns;
• flour gram 50;
• butter – 15 grams.

How to cook:

The prepared mushrooms must be poured with a small amount of boiling water, then left to soak for about 25 minutes. After this process is completed, you should not throw out the water, as it will be used to prepare the future dish.

Next, prepare the dressing for the soup. To do this, melt butter in a frying pan, in which finely chopped onions and chopped (using a grater) carrots are fried. Two minutes before the end of frying, add flour to the pan and mix thoroughly.

Boil clean water in a separate pan. The soaked mushrooms are cut into small slices and dipped in boiling water. Add the water that remains after soaking, and after 20 minutes add chopped potatoes. And after another ten, add vegetable dressing with flour, as well as salt, bay and pepper. After this, cook the dish for about eight more minutes. Experienced chefs recommend steeping prepared mushroom soup from dry mushrooms for about an hour.

Mushroom soup from frozen mushrooms is prepared according to the same principle as from dried ones. The only difference is that there is no need to soak food from the freezer. By the way, you can use hot red pepper instead of black pepper. It pairs perfectly with a similar product.

This dried mushroom soup recipe can be easily prepared in a slow cooker. This method of cooking will significantly reduce the time spent in the kitchen. Also, using similar kitchen appliances, you can cook a wonderful mushroom soup made from champignons.

Important! You can add nutmeg as a seasoning to mushroom soup. It goes well with such products.

Cream of mushroom soup with champignons and chicken

This dish must be prepared by following the recipe exactly. Thanks to this, the food will turn out really tasty, rich and very tender.

To prepare mushroom soup with chicken, you will need the following products:

• chicken meat about 300 grams;
• vegetable oil – a couple of tablespoons;
• 2 onions;
• butter about 30 grams;
• flour 2 tablespoons;
• cream with fat content from 20% - 1 glass;
• fresh champignons 0.5 kg.

How to cook:

A delicious dish prepared using a technology such as a cream of mushroom soup recipe will not take much time. Broth is prepared from chicken meat, and chicken pieces are removed. The mushrooms are chopped into small pieces, and the onions are finely chopped. All this is briefly sautéed in sunflower oil until completely softened. The resulting vegetable and mushroom dressing is placed in a blender, a glass of broth is added and everything is ground to a creamy consistency.

Melt the butter in a separate saucepan, sprinkle it with two tablespoons of flour and keep it on the fire until it browns. Next, add a mixture of mushrooms and onions, add the remaining chicken broth and bring to a boil. After five minutes, slowly and carefully add cream and add spices. That's it, the mushroom soup made from champignons is ready. It is served hot, sprinkled with herbs and croutons.

Many housewives add grated cheese in addition to cream before finishing cooking. Mushroom soup with cheese is very tender and nutritious. It is usually served for lunch so that the human body gets a big muscle boost from pure protein for the rest of the day.

You can also use processed cheese for this purpose. Many housewives love the famous Soviet cheese product “Druzhba”. Thanks to it, mushroom soup with melted cheese turns out to be delicious and very delicate in taste.

Important! The first mushroom dish will be much tastier the day after cooking.

Making mushroom soup in a slow cooker

How to cook mushroom soup in a slow cooker? First, the mushrooms are processed. They must be sorted out to remove any darkened and moldy pieces, and then washed thoroughly. Mushrooms are cut into slices. In order for the taste of the dish to be fully revealed, you should not do it very finely.

The remaining vegetables are peeled, finely chopped or cut into cubes. All crushed products are placed inside the multicooker bowl. Depending on the amount of ingredients used, pour water and set the equipment to cooking mode.

The preparation time for this dish is only 25 minutes. The finished dish is poured into a blender, low-fat cream is added, salted and ground to a paste. You can serve the dish with crackers or croutons, sprinkled with a little herbs.

This recipe makes a very tasty mushroom soup made from porcini mushrooms.

Everyone loves them, both adults and children. They have valuable nutritional and beneficial properties. The delicate and delicate aroma and bright taste make dishes made from them simply magical. Processing porcini mushrooms is much easier because they are quite large. To enhance the flavor, they are often fried before cooking.

Mushroom soups prepared according to these recipes turn out really tasty, satisfying and healthy. If you have never prepared such a dish before, then you should definitely try to please your loved ones with this wonderful dish.

What could be more aromatic and tastier than mushroom soup in the fall, when the season for these products begins? If you are a lover of this valuable gift of nature, then you should definitely know how to cook mushroom soup in different ways. We will share with you culinary tricks that will help you create a real culinary masterpiece from mushrooms. There will be many recipes for how to cook mushroom soup, so prepare your notebooks to record the ones you like.

Let's start with a description of the recipe for a soup that no one will stick to - this is yushka with champignons. The dish turns out to be dietary, but at the same time very tasty and rich.

To prepare this first course for lunch, you need:

1. First, cook the broth: cut half a kilo of washed mushrooms into quarters (leave only the caps) and fill them with water - you will need to use 3 liters. Place the pan with the yushka on the stove and wait until the broth begins to boil (at this moment you need to remove the foam from its surface, which forms as a result of boiling the mushrooms).
2. After 60 min. After the mushrooms boil, salt the broth (use the amount of salt at your discretion).
3. While the broth is cooking, you can fry the carrots and onions, as you would for any soup.
4. Remove the mushrooms from the broth, chop them finely and add them to the frying so that they acquire a beautiful golden color.
5. After you remove the mushrooms, add potatoes to the broth (although you don’t have to use them according to the classic recipe).
6. After the mushroom soup boils again, pour the fry into it, and after 7 minutes. add 200 g vermicelli.
7. After 3 min. remove the soup from the heat, add chopped herbs to it, and when serving, add 1 tbsp to each plate. sour cream.

Mushroom soup: how to cook the first course of oyster mushrooms and champignons?

If you are looking for a way to make mushroom soup in a short time, then you need to use oyster mushrooms. It is, of course, not as aromatic as wild mushrooms, because it is grown under artificial conditions, but it is no less tasty. For flavor and satiety, you can add some champignons.

What you need to do to cook this soup:

1. First, prepare the ingredients for frying: it is prepared traditionally - onions mixed with carrots are sautéed in vegetable oil until soft and golden brown.
2. Take 1 large potato, peel it and cut it into small cubes.
3. Take 150 g of oyster mushrooms and champignons. The mushrooms need to be thoroughly washed, then cut into identical pieces and thrown into a frying pan, which must first be heated and greased with any vegetable oil (you can use the one where you fried the vegetables, but then you need to wash it very well).
4. While all these preparations are being made, you should have a pot of water on the stove. As soon as it boils, you will need to pour all the prepared foods into it, salt and pepper to taste, as well as 60 g of rice.
5. When the soup boils again and the rice is fully cooked, add your favorite chopped herbs to the dish.

Porcini mushroom soup with noodles: how to cook this first course for lunch?

An excellent option for making mushroom soup from fresh mushrooms is to use porcini mushrooms. It’s as if they were created to be used as first courses. And if you make your own noodles for this soup, its taste will be incomparable.

We tell you in detail how to prepare this mushroom soup:

1. First you need to make the noodles:

• knead stiff dough from 3 tbsp. flour, a pinch of salt, 50 ml of vegetable oil and the same amount of water;
• Roll out the dough into a thin layer, cut the dough into thin strips, place them on a wooden board sprinkled with flour and leave the noodles to dry.

1. After this, start cooking the mushroom broth: take 500 g of porcini mushrooms, which must first be thoroughly washed, pour 3 liters of water over them and cook for 60 minutes. (during the cooking process, do not forget to remove the foam from the surface of the broth).
2. After an hour, salt the water and pour the noodles into it, as well as the chopped onion (you don’t have to fry the onion in this recipe).
3. After 10 minutes, add chopped herbs to the soup, and when serving, add a handful of white bread crackers to each plate, as well as 1 tbsp. sour cream.

How to cook mushroom soup from dried mushrooms?

Dried mushrooms can be purchased at any supermarket year-round. Therefore, the recipe below may come in handy at any time of the year when you want to enjoy a delicious mushroom soup.

What you need to do to prepare this soup:

1. Take 100 g of dried mushrooms. In this case, you can choose any mushrooms you find.
2. Soak the mushrooms for 3 hours in cold water, and after the specified time, rinse them under running water, place them in a saucepan and add 3 liters of clean water.
3. Place the broth on the stove to simmer. Cooking time – 90 minutes. (in the process you will also need to remove the foam from the surface of the broth).
4. After 1.5 hours, add pepper and salt to taste to the broth and simmer for another 30 minutes.
5. After half an hour, add 100 g of butter, 1 tbsp. sour cream and 2 tbsp. flour. After this, stir the soup thoroughly so that no lumps form in it.
6. After the soup is removed from the stove, any chopped greens are poured into it.
7. Prepare the dumplings separately. They will need to be added to each serving plate when serving.

How to cook mushroom soup with cheese?

If you want to make something like creamy mushroom soup but don't like sour cream, then you can use cream cheese.

We present to you a detailed recipe for such an exquisite mushroom soup:

1. Take 300 g of any fresh mushrooms (it is preferable to choose champignons). Cut them into strips and fry in vegetable oil until golden brown.
2. While the mushrooms are sautéing, boil a few diced potatoes in water.
3. Separately, fry 1 grated carrot and 2 onions, cut into strips. When they are ready, you need to puree them using a blender.
4. Drain the water in which the potatoes were boiled (leave literally 2 tbsp.). Puree the potatoes using a potato masher.
5. Combine the 2 purees together and then put it on the stove to cook. After 15 min. add processed cheese, grated on a fine grater, into the soup. When the cheese has completely melted, add fried mushrooms and chopped herbs to the soup. We recommend adding spices to the cream of mushroom soup only when serving, because you may not be able to tell by the salt and pepper, especially considering the peculiarity of the processed cheese, which can give the first dish a special taste.

How to cook mushroom soup with barley?

If you don't like to fry soup, then the recipe below for mushroom first course will suit you. Only mushrooms are fried in it, and then only so that all excess moisture evaporates from them.

How to cook this soup:

1. Boil 1.5 liters of broth. Since we need the most light and healthy soup, use chicken meat in the process of cooking the broth for mushroom soup with pearl barley.
2. Soak 200 g of pearl barley overnight, and in the morning, rinse and add chicken broth. Immediately add 1 whole onion, previously peeled, to the soup (there is no need to chop the onion).
3. While the soup is boiling, prepare the carrots and potatoes - peel them and cut them into cubes.
4. In 20 minutes. After the soup boils, add vegetables to it so that they boil for 5 minutes.
5. Fry 400 g of champignons in a frying pan. Use butter rather than vegetable oil for this. Do not forget to season the mushrooms with spices to your taste.
6. Pour the mushrooms into the boiling soup and let it simmer for another 10 minutes.
7. After the specified time, pour 150 ml of cream into the soup, as well as spices and herbs.

Recipe with photo: how to cook salted mushroom soup?

Have you stocked up on canned mushrooms for the winter? Great! There will be a great opportunity to make soup from them with the addition of ham and celery as the main ingredients.

1. Take 200 g of salted mushrooms that you have and cut them into strips (provided they are large). Immediately place a pot of water on the stove to boil.
2. You will also need to chop 100 g of smoked ham into strips (do not add it raw to the soup - fry it). This will literally take you 3 minutes.
3. After this, add mushrooms, chopped onion (1 head), 1 tbsp to the ham. tomato paste. Cover the pan with food with a lid and simmer for 2 minutes.
4. As soon as the water boils, the resulting frying will need to be poured into it. Immediately you need to add diced potatoes (literally 2 tubers will need to be prepared for this), spices to taste. Let the soup simmer for 15 minutes.
5. After the specified time, add chopped herbs and 2 sprigs of celery to the soup. Serve the soup with sour cream.

First course of frozen mushrooms: how to cook such mushroom soup?

A good and no less healthy mushroom soup can be prepared not only if they are fresh. Frozen mushrooms can also be used, especially since there are always a lot of them in the supermarket at any time of the year.

The recipe is simple, even a child can handle it:

1. Take 600 g of mushrooms and defrost them. When they are soft, be sure to squeeze out all the excess liquid.
2. Chop the mushrooms, if required, and fry them in butter. You need to ensure that all the liquid from the mushrooms evaporates and they acquire a golden crust.
3. While the mushrooms are steaming, chop 1 carrot and 1 onion with a knife. It is recommended to immediately chop 3 cloves of garlic if you decide to add it.
4. Fry all the chopped vegetables in a frying pan separate from the mushrooms. As soon as they become soft, 3 minutes. Before removing the pan from the stove, add 100 g of spinach to the frying.
5. Then the fried mushrooms and 500 ml of cream are blended in a blender to a thick puree.

Mushroom soup in a slow cooker: how to cook the first course of chanterelles?

Chanterelles are very convenient to use when it comes to making soup. They are small, so you don't need to spend a lot of time chopping and cooking them.

We will tell you how to prepare delicious chanterelle soup in such a convenient kitchen appliance as a slow cooker:

1. Take 300 g of chanterelles, rinse them thoroughly and remove dirt. These mushrooms have one peculiarity - a lot of sand gets clogged in their pores, which needs to be gotten rid of in order for the dish prepared from chanterelles to be edible.
2. Pour water over the mushrooms and cook in a small saucepan on the stove.
3. Chop the onion and carrot (1 unit of each product). Pour them into a multicooker, at the bottom of which place a small piece of butter (50 g will be enough). Turn on the “Bake” mode. With this, the frying will take 20 minutes.
4. During this time, you need to peel 2 potato tubers and cut them into cubes. As soon as the multicooker beeps, pour the potatoes, mushrooms and 200 ml of heavy cream into the multicooker. Mix everything and pour in water (as much as you see fit).
5. Turn on the multicooker in the “Stew” mode. The soup will cook for 1 hour, after which you will need to turn on the “Baking” mode for 5 minutes. the soup was ready.
6. When serving, decorate each serving with croutons and herbs.

How to cook soup with shiitake mushrooms?

If you love mushrooms so much that you try any kind of them, then we recommend making Asian shiitake mushroom soup. Despite such a wonderful name, it is cultivated all over the world, therefore it is widely used in cooking.

The soup made from this mushroom is very light and tasty. You can cook it for yourself for dinner. Here's how to do this:

1. Take 4 shiitake mushrooms. Cut off the legs, they won't be needed, only the caps are needed.
2. Peel 20 g of ginger and fill the whole piece (it cannot be crushed) with hot water. Place this broth on the stove to boil. Once this happens, add 1 tbsp to it. miso paste.
3. After 5 min. After the previous step, add shiitake to the broth. Cook the soup for 15 minutes until the mushrooms soften.
4. As soon as the soup boils again, add 150 g of tofu cheese.
5. After 2 min. Remove the ginger from the soup and add chopped green onions instead. The dish is served hot. Nothing is used as additional seasonings.

How to cook mushroom hodgepodge?

Solyanka is an excellent first course for those who are hungover. Mushroom solyanka is more popular than meat solyanka simply because it can be prepared much faster.

If you are a lover of meatless first courses, we offer you an excellent recipe for mushroom solyanka:

1. First you need to soak the dry mushrooms. Take 70 g of dried porcini mushrooms, fill them with water, and after an hour, put them on the stove to cook, immediately adding grated carrots and a bunch of parsley (chopped). Let the broth simmer for 40 minutes. During the process, you will need to remove the foam from the surface of the broth.
2. Prepare tomato dressing for the soup: chop 2 onions into strips, fry them in butter, and when they turn golden, add 3 chopped finely chopped fresh tomatoes (it is advisable to get rid of their peels). The roast will simmer for 3 minutes.
3. After the specified time, you will need to add a few peppercorns and 250 g of sauerkraut with brine to the frying.
4. In 10 minutes. After the roast is stewed under the lid, add 300 g of fresh cabbage, shredded in the same way as sauerkraut. Only at this stage, scoop up some water from the mushroom broth and add it to the fry, because the cabbage will absorb all the liquid.
5. Remove the mushrooms and other ingredients from the broth. Instead, add 250 g of pickled mushrooms and finely chopped porcini mushrooms.
6. After the new mushroom broth has boiled, add vegetable dressing to it and wait again for the soup to boil.
7. After boiling, add champignons to the soup after 10 minutes. after that - spices, dill and sour cream (it is better to add sour cream in portions).

Mushroom first courses are masterpieces of modern cooking. Here, of course, you should not show imagination and experiment, because you need to behave with mushrooms with extreme caution so as not to endanger the lives of your loved ones. We hope that our recipes have surprised and delighted you in some way! We wish you that in the kitchen you will always be inspired to create and prepare delicious food for your household and guests!

Video: “Recipe for delicious cream soup”