Mushrooms differ from products of plant and animal origin, occupying a special niche. They replenish the body's need for amino acids without providing harmful cholesterol. Including them in the diet will help make it balanced when following diets, fasting, and vegetarian nutrition. So that these products can be eaten all year round, they are prepared for the winter by drying, canning or freezing. Mushroom soup made from frozen mushrooms is tasty, aromatic, and does not require much effort or time to prepare. To avoid getting into trouble when eating this dish, you need to know some rules.

Cooking features

Frozen mushrooms can be purchased at the store or prepared for the winter yourself. Knowing a few things will make the soup taste good and healthy.

• You should only freeze mushrooms that you have collected yourself if you are sure of their safety. Forest products growing near highways and in ecologically unfavorable areas do not meet these criteria.
• Not all mushrooms are suitable for preparing mushroom broth, but only the first category. White and champignons are especially good for this. It is advisable to freeze them fresh so that they impart all their flavor to the soup when cooked. Other mushrooms need to be boiled until tender before freezing. If this was not done before freezing, then before cooking the mushrooms (except for champignons, boletus, chanterelles, honey mushrooms, boletus, boletus) will have to be boiled separately for 40 minutes.
• Mushrooms cannot be frozen and thawed multiple times, so before placing them in the freezer they need to be divided into small portions. If, after defrosting the mushrooms, you could not use all of them, then you will have to throw away the rest.
• When purchasing frozen mushrooms in a store, try to make sure that they have not been defrosted. The presence of snow or water in the packaging indicates that the product was stored incorrectly; it is better to refrain from purchasing it.
• You should not add a lot of spices to mushroom soup. Mushrooms themselves have a distinct aroma that does not require any addition. Fresh herbs will help to highlight it, and cream, butter, cheese will help to highlight it. You can put a little pepper and bay leaf.
• Frozen mushroom soup can turn out bland, since they do not contain sugars, salts, or acids. To improve the taste of the first dish, you can add a little sugar, tomatoes, pickles, season it with sour cream, and garnish with a slice of lemon.

Mushroom soup can be cooked using various technologies. In some cases, the broth is boiled separately, then the ingredients are added to it. Mushroom broth, water, as well as vegetable, meat, and chicken broths can be used as a basis. There are recipes that call for using milk as a liquid base. Mushrooms make delicious soups with a creamy consistency, thickened with flour, processed cheese or other products. The technology for preparing frozen mushroom soup will depend on the specific recipe.

Simple recipe for frozen mushroom soup

• frozen mushrooms (ceps, champignons, chanterelles, honey mushrooms) – 0.5 kg;
• onions – 100 g;
• carrots – 100 g;
• potatoes – 0.5 kg;
• butter - as much as needed;
• salt, pepper - to taste;
• water – 1.5 l.

Recipe for the occasion::

Cooking method:

• Without defrosting, pour the mushrooms into a saucepan, cover with water and place on low heat.
• Peel the potatoes, cut into small cubes.
• When the water in the pan with mushrooms boils, place the potatoes in it.
• Peel the carrots and chop on a coarse grater.
• Remove the skin from the onion. Cut the vegetable into small pieces.
• Melt the butter in a frying pan, add the onion. Fry it until golden brown.
• Add carrots and fry them with onions for 5 minutes.
• 10–15 minutes after adding the potatoes, add the fried vegetables to the soup. Salt and pepper it to taste. Cook for 5 minutes.

When serving, season the soup with sour cream and sprinkle with herbs. If you do not eat animal products, you can use vegetable oil instead of butter, replace the sour cream with a thin slice of lemon, and a small spoon of tomato puree.

Chicken and frozen mushroom soup in a slow cooker

• chicken leg – 0.25 kg;
• frozen porcini mushrooms – 0.2 kg;
• water – 2 l;
• sweet pepper – 0.2 kg;
• carrots – 100 g;
• onions – 100 g;
• potatoes – 0.4 kg;
• vegetable oil – 40 ml;
• salt, pepper - to taste.

Cooking method:

• Wash the leg, place it on the bottom of the multicooker container, and fill it with water.
• Start the Soup program by setting the timer for 1 hour.
• Peel the carrots, cut into small cubes or strips.
• Also chop the onion.
• Remove the seeds from the pepper and cut into strips.
• 40 minutes after the program starts, remove the leg, add peeled potatoes, cut into one and a half centimeter cubes, and frozen porcini mushrooms into the broth. If they are frozen whole, let them thaw, chop them and only then add them to the broth. Add salt, pepper, and cook until the program ends.
• Pour the soup into a separate pan.
• Separate the chicken meat from the bones, cut into small pieces, and place in the soup.
• Wash the multicooker bowl and wipe dry with a towel.
• Pour oil into the bottom, set the “Frying” or “Baking” program.
• Place carrots and onions in a multicooker bowl and fry them for 10 minutes.
• Add pepper and continue frying for 5 minutes.
• Pour the soup over the roasted vegetables. Change the program by selecting a mode that allows you to cook first courses. Cook for 1 minute, then leave on warm setting for 10 minutes.

The soup according to this recipe can be prepared not only from boletus mushrooms, but also from champignons. The aroma and taste will then be less expressive, but pleasant.

Cream of mushroom soup made from frozen champignons

• milk – 1.5 l;
• frozen champignons – 0.5 kg;
• potatoes – 0.5 kg;
• butter – 50 g;
• mushroom seasoning (optional) - to taste;
• salt, pepper, fresh herbs - to taste.

Cooking method:

• Thaw the mushrooms. Place in a sieve to drain excess liquid.
• Fry in butter, sprinkling with seasoning to enhance the taste and aroma.
• Peel the potatoes, cut into cubes, place in a saucepan.
• Fill with water and boil until soft.
• Drain, add a glass of water and mushrooms. Grind with an immersion blender until smooth, return to the stove.
• While whisking and heating, add the remaining milk. Some of it can be replaced with cream to obtain an even more delicate taste.
• Salt, season to taste, add finely chopped greens with a knife. Bring to a boil and pour into plates.

To add a slight sourness to the soup, you can add a slice of lemon or tomato. It goes well with olives, which can be added to each plate separately, cut into thin rings.

Mushroom soup from frozen mushrooms with tomatoes

• frozen mushrooms (preferably champignons) – 0.5 kg;
• water or meat broth - 2 l;
• onions – 150 g;
• potatoes – 0.3 kg;
• meat or chicken (boiled) – 0.2 kg;
• tomatoes – 0.3 kg;
• greens, salt, pepper - to taste;
• vegetable oil - as much as needed.

Cooking method:

• Thaw the mushrooms. When the excess liquid has drained from them, cut them into small cubes.
• Cut the boiled meat into the same pieces.
• Pour boiling water over the tomatoes and remove the skins. Cut out the seals around the stalks. Cut the tomato pulp into slices.
• After removing the husk, cut the onion into thin half rings.
• Peel the potatoes and cut into small cubes.
• Heat oil in the bottom of a non-stick pan. Put onion in it, fry until golden brown.
• Add mushrooms. Fry for 5 minutes.
• Add tomatoes. Fry them for 5 minutes along with mushrooms and onions.
• Place potatoes and meat in a saucepan, pour in broth.
• Bring to a boil and cook for 15–20 minutes.
• Let it brew with the lid closed.

If you use water instead of broth, do not forget to salt the soup and add pepper to it. The taste of the soup made according to this recipe is a little unusual, but pleasant and harmonious. If you want the dish to be more satisfying, add a handful of buckwheat or millet to it along with the potatoes.

Mushroom soup from frozen mushrooms can be prepared according to different recipes. All first course options will have a unique taste, which depends not only on the recipe, but also on the technology.

Mushroom soup made from frozen mushrooms is an amazing dish. It has a unique aroma. This soup smells like autumn and forest. It is low in calories, but still filling. The proposed recipe for mushroom soup is as simple as anything perfect.

Frozen mushrooms contain a large amount of fiber, vegetable protein and carbohydrates, which explains their high energy value combined with low calorie content. More than one recipe for dietary or meatless dishes is based precisely on these properties of “vegetable meat”.

Preparing mushrooms

Frozen mushroom soup begins to be prepared ahead of time. The recipe is based on the use of frozen forest delicacies, which should be prepared in advance, in season - in late summer and autumn.

For this it is best to take:

The golden rule of working with such delicacies from the forest: today we collect them, today we process them. For freezing, you need to select whole, strong specimens, but not rotten ones. A very beautiful mushroom soup from frozen honey mushrooms is obtained if you select small, neat mushrooms.

• Recipe for frozen wild mushrooms:
• raw materials should be cleared of grass and soil. Butter beans are freed from the skin;
• the entire mass is washed in running water;
• mushrooms are placed in a pan of water and boiled in boiling water for 5 minutes;
• then the water is drained;
• the contents of the pan are placed in a colander;
• the mass is laid out on a napkin, where it has to cool and dry a little;
• The mushrooms are laid out on flat plates separately from each other and placed in the freezer. Each piece should be frozen separately;
• after an hour, the mass is divided into portions based on the volume required for one dish, placed in plastic bags and returned to the freezer.

At a temperature of -18ºС, such preparations are stored for up to six months. Afterwards, the water begins to destroy the mushroom fiber, depriving the product of its beneficial properties.

Preparing a semi-finished product for cooking involves defrosting the required volume naturally. Re-freezing is not possible. Thawed mass cannot be stored in the refrigerator; it should be completely used the same day.

Ingredients

The recipe suggests that for frozen mushroom soup you need to prepare:

• frozen mushrooms – 300 g;
• potatoes - 2 tubers;
• flour – 1-2 tbsp. l.;
• onion – 1 head;
• carrots – 1 pc.;
• water -1.5 l;
• sunflower oil – 20-30 g;
• bay leaf – 1 pc.;
• black peppercorns – 3 pcs.;
• salt to taste;
• greenery.

This recipe yields 2 servings.

Cooking time: 60 minutes.

Sequence of work

Mushroom soup from frozen mushrooms is prepared as follows:

Cooking is complete. A delicious dish, the recipe of which is the pride of Russian cuisine, is ready to eat..

Mushrooms can be prepared for future use in different ways - they can be canned, dried, or frozen. Now we will tell you how to cook frozen mushroom soup.

Frozen porcini mushroom soup

Ingredients:

• frozen – 330 g;
• potatoes – 400 g;
• carrots – 150 g;
• onion – 110 g;
• vegetable oil – 20 ml;
• greenery;
• Bay leaf;
• salt.

Preparation

Place the frozen porcini mushrooms in a saucepan, add water and bring to a boil over high heat. Now reduce the heat and cook the mushrooms for 15 minutes. Then we add a bay leaf, it will give a rich taste to our soup. Peel the potatoes, chop them and send them to the mushrooms, cook for another 15 minutes. Fry the chopped onions and carrots. Add vegetables to the soup, salt and pepper to taste and add chopped herbs. Boil for another 5 minutes. And after that, let the delicious frozen mushroom soup brew for 10 minutes.

Frozen mushroom soup

Ingredients:

• frozen mushrooms – 450 g;
• carrots – 160 g;
• potatoes – 250 g;
• onion – 120 g;
• vegetable oil – 20 ml;
• water – 300 ml;
• slices of white bread – 2 pcs.;
• salt;
• parsley.

Preparation

Fry chopped carrots and onions in oil. Defrost the mushrooms, place them in a saucepan, add potatoes, cut into pieces. Pour boiling water over everything, cook until tender, add fried vegetables and herbs. Beat the finished soup until pureed. We cut the bread into cubes and dry it in the oven, and then serve the resulting croutons with the soup.

Frozen forest mushroom soup

Ingredients:

• frozen wild mushrooms – 400 g;
• potatoes – 350 g;
• onion – 120 g;
• pumpkin – 120 g;
• carrots – 140 g;
• water – 2 l;
• bay leaf, ground ginger, allspice and black peppercorns.

Preparation

Fill the frozen mushrooms with cold water, after boiling, add the bay leaf and pepper and boil for about 30 minutes. We prepare the vegetables - cut the pumpkin and carrots into cubes, potatoes into cubes, and finely chop the onion and fry. About half an hour from the start of cooking the mushrooms, add the carrots, then after 5 minutes - the potatoes, and after another 7 minutes - the pumpkin. Cook everything together for 15 minutes, then add salt, add ground ginger and fried onion to taste. Let the soup boil again, then turn off the heat and cover the pan with a lid. You can serve this incredibly tasty and aromatic soup made from frozen fresh mushrooms with mayonnaise or sour cream.

Frozen mushroom soup - recipe

Ingredients:

• potatoes – 400 g;
• 450 g;
• onion – 110 g;
• egg – 1 pc.;
• processed cheese – 100 g;
• carrots – 100 g.

Preparation

Fry chopped carrots and onions. Defrost the honey mushrooms, rinse them and put them in a frying pan with vegetables, simmer for 10 minutes. Place the potatoes, vegetables and mushrooms cut into pieces into the pan, add water (we adjust its volume independently depending on the desired thickness of the soup) and cook until all the ingredients are ready. Almost at the very end, add chopped processed cheese and a raw egg. Stir, add salt and pepper to taste and cook for another 5-7 minutes. Pour the soup into bowls and garnish with parsley leaves.

Frozen boiled mushroom and buckwheat soup

Ingredients:

Preparation

We cut the potatoes into cubes. Pour soy sauce into boiling water, add potatoes, washed and sorted buckwheat and cook for 10 minutes, then add frozen boiled mushrooms and cook for another 5 minutes after boiling. Fry the onion in vegetable oil and place in a saucepan with the rest of the ingredients. Cook for 5 minutes and add finely chopped herbs to the soup. Stir and turn off the heat, and let the soup brew for 15 minutes.

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

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

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

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

In summer and autumn we prepare mushroom soup with aromatic wild mushrooms that have just been brought from the forest. In winter, from frozen and dried, which were prepared during the harvest season. And all year round we cook delicious soup from champignons and oyster mushrooms, since these mushrooms are grown regardless of the season in artificial conditions. Mushroom soup is simple and tasty, and you can prepare it at any time, you just need the desire.

There are so many mushroom soups out there that I don't even know where to start. I already touched on this topic once when I talked about. Therefore, this time I will bypass this recipe, but I will talk about other soups.

As a big fan of mushrooms, I also really love variety, so on my table there are often soups made from all kinds of mushrooms. In addition, mushroom soup can be light with vegetables, or hearty with potatoes and noodles. Even with meat and meat broth there is mushroom soup, and this does not make it anything different. After all, the most important thing is the mushrooms.

When you need to prepare a quick lunch and have fresh champignons on hand, the easiest option is mushroom soup. Its preparation does not require a lot of complex and expensive products, and you will spend a minimum of time. You should have potatoes, onions, carrots and some mushrooms. Here is the formula for quick and easy mushroom soup.

You will need:

• champignons - 300 gr;
• potatoes - 2-3 pcs;
• carrots - 1 piece;
• onion - 1 pc;
• salt, pepper and aromatic spices to taste.

Preparation:

1. Mushroom soup from champignons can be cooked without the use of meat and vegetable broths, that is, practically with water. The broth itself is formed from mushrooms and potatoes. So start by frying the onions and carrots. Cut the onion into very small cubes and fry in a frying pan with vegetable oil.

2. Peel the carrots and grate them. Any carrot will do: small, large, or even Korean carrots. The main thing is that you are satisfied with the size of the carrots in the finished soup. Place the carrots in the frying pan with the onions and fry them together until lightly browned.

3. Now wash and dry the champignons. Cut off the very tip of the stem if it has darkened. Cut each mushroom in half lengthwise and then into slices. If the mushrooms are large, then cut into quarters. Add the mushrooms to the onions and carrots and fry together. Cover with a lid and simmer for 2-3 minutes. Add salt and pepper to your taste.

4. Peel and cut the potatoes into small pieces. If you did this in advance, then pour cold water over the potatoes and they will not darken.

5. Boil water in a kettle. Place the prepared mushrooms and vegetables into a saucepan and cover with hot water. You will need from 1 to one and a half liters, it depends on how thick the soup you want to get. As soon as the water boils, add the chopped potatoes. Stir and cook until the potatoes are done.

6. Potatoes will cook for approximately 10 minutes. When it is almost ready, add fresh or dried herbs to the mushroom soup. Stir and cook until done. Let it brew under the lid for 5 minutes and you can serve.

Have a nice and delicious lunch!

This mushroom soup can be prepared in any season if you have prepared or purchased dried porcini mushrooms. This is one of the most beloved noble mushrooms, with a very bright and memorable taste and smell. It cannot be confused with anything. Porcini mushrooms make an excellent dark brown broth, quite transparent and beautiful. From boletuses, for example, this will not work; it will be darker.

When cooked in soup, dried mushrooms expand in volume, so you only need a small amount of them. For a medium saucepan of 3-4 liters of soup, 100 grams will be enough. There are several opinions about whether carrots should be added to mushroom soup; some people think that they interrupt the taste of porcini mushrooms, so add them as desired. Without carrots, the mushrooms actually taste stronger, but if you like its taste, it's your decision.

You will need:

• dried porcini mushrooms - 70-100 g;
• potatoes - 3-4 pcs;
• onions - 1-2 pcs;
• noodles or vermicelli - 100-150 g;
• carrots - 1 pc (optional);
• butter or vegetable oil for frying onions;
• salt, pepper and fresh herbs to taste.

Preparation:

1. Dried mushrooms are quite simple to prepare, but they must be washed before cooking. After all, they are dried after cleaning them quite a bit. Therefore, pour the dried mushrooms into a saucepan or deep bowl and rinse in cold water several times. Fill the bowl, rinse the mushrooms with your hands and drain, then a few more times. You can pre-soak for 15 minutes, but also in cold water.

2. Set the washed porcini mushrooms to cook. Use a slotted spoon to fish them out of the water so that all the debris and sand remain at the bottom of the dish. Place in a clean saucepan and fill with fresh water. Cook over medium heat for 30 minutes. During this time, the mushrooms will soften and the broth will turn brown.

3. While cooking the mushrooms, prepare the remaining products. Peel the potatoes and cut into small cubes. If you want to get a clear broth, then place the chopped potatoes in a deep bowl and rinse several times in cold water until all the starch is washed out, that is, the water becomes completely transparent. Leave the potatoes in the water until you add them to the soup to prevent them from oxidizing and darkening.

4. Heat a frying pan on the stove over medium heat. Pour vegetable oil there or put a piece of butter. Chop the onion into small cubes and place in a frying pan. Sauté the onion until softened and translucent, without turning up the heat. It should not overcook, just become soft and transparent. If you want to add carrots, then add them now and reduce the heat to low, stirring and frying them together until the carrots are soft.

5. Remove the cooked mushrooms from the pan with a slotted spoon. Strain the broth again; to do this, pour it into another container, leaving very little at the bottom; if there is sand or debris in the mushrooms, it will be at the bottom. Rinse the pan and return the mushroom broth to it.

6. Place the porcini mushrooms in a frying pan with the onions (and possibly carrots) and fry very lightly until the characteristic smell of mushrooms appears and a very light golden brown crust appears. Butter is preferable in this case, as it emphasizes the taste of porcini mushrooms.

7. While the mushrooms are frying, bring the mushroom broth to a boil and add the chopped potatoes. The finer you cut it, the faster it will cook. This may take from 5 to 15 minutes.

8. There are two options for adding noodles to mushroom soup. Or cook it immediately in mushroom broth, but it is better to do this only with noodles, as it cooks quickly. Or cook separately until al dente (just a little undercooked) and add to the soup later. With the second method, the mushroom soup broth will remain clear; when cooked together, it will become a little cloudy due to the noodles. Add raw vermicelli when the potatoes are almost ready. And boiled noodles with mushrooms.

9. Now it’s time to add the fried mushrooms to the soup. Transfer the onions and mushrooms to the boiling soup, stir and cook for literally another five minutes. Add salt and pepper to your taste. You can add dried herbs at the same time. It is better to add fresh to ready-made soup or already on a plate.

10. Turn off the finished soup and leave it covered for 5 minutes. After which you can serve it on the table and invite your family for dinner.

Delicious and aromatic porcini mushroom soup is ready.

Mushroom soup with eggplant, cooked in milk - video recipe

If you want to cook an unusual mushroom soup, then you should take a closer look at this recipe. Especially if you are a big fan of eggplants and the season allows you to get these beautiful fresh vegetables. The unusual method of cooking in milk only makes the soup tastier; it turns out very tender and creamy. After all, we know very well that mushrooms, especially champignons, go well with the creamy taste of dairy products.

This soup is prepared without meat, but is as filling as any meat soup. Thanks to that same pearl barley. For most people, pickle soup is most often associated with pearl barley, but mushroom soup can also be cooked very tasty. Almost any mushrooms are suitable for this soup; it will only change the taste a little. You can get frozen or dried ones that have been stored for a long time, or you can buy fresh champignons, which will not spoil the taste at all. The only difference in cooking will be that dried mushrooms will need to be boiled first, and frozen ones will need to be thawed.

You will need:

• mushrooms - 500 g (fresh);
• potatoes - 3-4 pieces;
• cooked pearl barley - 250 grams;
• carrots - 1 piece;
• onions - 1 piece;
• vegetable oil - 2 tablespoons;
• butter - 30 g;
• ground black pepper;
• salt;
• allspice peas - 3-4 pcs;
• bay leaf - 1-2 pcs;
• fresh dill - several sprigs.

Preparation:

1. Before you start cooking mushroom soup, let's prepare the ingredients. Pearl barley must be boiled in water to make it crumbly. Wash and peel the potatoes and carrots, peel the onions. Wash the mushrooms and dry them, for example with a towel.

2. Cut the onion into small cubes and the carrots into thin strips. You can grate the carrots using a regular grater or a Korean carrot grater.

3. Cut the potatoes into medium-sized cubes, such that it will be convenient for you and your household to eat in soup.

4. Cut the mushrooms into halves and then into thin slices. If the mushrooms are too large, cut into quarters. Small mushrooms like honey mushrooms do not need to be chopped.

5. Take a deep saucepan with a thick bottom or a regular frying pan. Heat the vegetable oil, and then put the butter in it, let it melt. Add onions and carrots to the oil and lightly fry over medium heat until the vegetables soften.

6. Add chopped mushrooms to the vegetables and fry until the mushrooms are ready. If you do not use fresh champignons or oyster mushrooms, but defrosted or dried ones, then they must be cooked beforehand.

7. When the mushrooms are lightly fried until golden brown, transfer the contents of the frying pan to the pan and add boiled pearl barley and chopped potatoes.

8. Boil a kettle of water and pour boiling water over the contents of the pan. You will need 1.5 liters of water. You can add a little less if you like a very thick soup or more if it is more transparent and liquid.

9. Add salt, pepper and bay leaf. Cook until the potatoes are ready. After this, add fresh finely chopped dill. Turn off the stove, cover with a lid and let the soup sit for about half an hour. This way it will become even richer and tastier.

Serve the soup into bowls. You can add a spoonful of sour cream or fry crispy croutons. A very tasty and satisfying mushroom soup can be made without meat. Bon appetit!

This soup can be classified as both mushroom and cheese at the same time. As you remember in the cheese soup recipes, there were also mushrooms. But still, I consider it more mushroomish. The soft creamy taste only emphasizes the taste of honey mushrooms. For soup, you can take fresh or frozen wild mushrooms, or you can buy frozen honey mushrooms in the store, which are now freely sold at any time of the year. Both options will turn out delicious, so feel free to cook and try.

You will need:

• honey mushrooms - 600-700 grams;
• potatoes - 4 pcs;
• onion - 1 onion;
• processed cream cheese - 150 g;
• sour cream - 2-3 tablespoons;
• butter - 50 g;
• vegetable oil - 50 g;
• salt and pepper to taste.

Preparation:

1. It’s best to start preparing this soup with mushrooms. If you are using fresh forest mushrooms. then you need to wash and cook them first. There is no need to chop small mushrooms, but cut large ones into several pieces.

2. Peel the potatoes and cut into cubes. Place a saucepan with 2.5-3 liters of water on the stove, boil and let the potatoes cook. This will take 10-15 minutes, depending on the size of the pieces.

3. Heat a frying pan on the stove, pour vegetable oil into it and put a piece of butter. Creamy is needed for taste. As soon as the butter melts, add finely chopped onions. Fry it until translucent and soft, you can brown it a little, but not too much.

4. Place the prepared mushrooms in the frying pan with the onions. If instead of honey mushrooms you have champignons, then you can simply add them washed and chopped; there is no need to boil them. It’s best to defrost frozen honey mushrooms from the store in advance and cook them a little, about 10 minutes. This will be enough.

5. Fry the mushrooms and onions until all the liquid has evaporated and the mushrooms begin to fry. In fact, they need to be brought to readiness.

6. Add sour cream and melted cheese to the mushrooms, stir until smooth and creamy. You should get mushrooms in cheese and sour cream sauce.

7. When the potatoes are cooked in the pan and the mushrooms in the sauce are ready in the pan, put the contents of the pan into the pan. Stir, add salt and pepper to your taste. let it simmer over medium heat for literally 3-4 minutes. After this, cover with a lid, turn off the heat and let it brew for another 10 minutes.

Mushroom soup with honey mushrooms is ready, it turned out tender, creamy and with a pronounced mushroom flavor. Bon appetit!

We continue to cook delicious soups. Who said that mushroom soup can only be made with vegetable broth? I think chicken broth goes well too, and the presence of meat can make it even tastier for many. Take a good piece of chicken for the broth, if you like low-fat soup, then the breast, but if you prefer rich, then take wings, legs or a whole half so that there is skin and bones. Then the chicken broth will be fattier, richer and more flavorful. It is important that you cook the way you like to eat.

Buckwheat in this soup will only add satiety to it. By the way, this is a great option to use already cooked buckwheat, which you have left over, for example, from a side dish. If you do not boil buckwheat in the soup, but take it boiled separately, then the broth will be light and transparent, but if you put it in the soup, it will be dark and brown. This is also your choice. I prefer separately cooked buckwheat.

You will need:

• fresh mushrooms (honey mushrooms, champignons, oyster mushrooms) - 300 g;
• chicken - 400-500 gr;
• potatoes - 4-5 pcs;
• buckwheat - 1 glass;
• carrots - 1 piece;
• onion - 1 pc;
• fresh dill, parsley - 1 small bunch;
• bay leaf, salt and pepper to taste.

Preparation:

1. When preparing this soup, it is important to start by boiling the chicken for broth. The most delicious broth is obtained by cooking over low heat, and if possible, by simmering slowly. Broth cooked at a high boil will be less flavorful and most likely cloudy. Therefore, pour cold water into the pan, add the chicken meat and cook over low heat under the lid without active boiling, but only with a slight bubbling until the chicken is cooked. During the process, especially at the beginning, be sure to skim off any foam that forms.

2. Peel the potatoes, carrots and onions. Rinse and dry the mushrooms to remove excess water. Champignons, oyster mushrooms and honey mushrooms do not need to be cooked in advance. Dried mushrooms only need to be soaked in water for an hour.

3. Heat a frying pan with vegetable oil, add finely chopped onion and fry it until golden brown.

4. Cut the carrots into thin cubes or grate them on a coarse grater. Add the onions to the pan and cook, stirring constantly, until soft.

5. Place the mushrooms in the frying pan with the vegetables and stir. Liquid will begin to release from the mushrooms; simmer the mushrooms in it, stirring until they are half cooked.

6. Remove the cooked chicken meat from the broth, cool slightly and disassemble into smaller portions.

7. Cut the potatoes into cubes and send them to boil in boiling broth. If you decide to add dry buckwheat to the soup, then do it together with potatoes. If your buckwheat is cooked in advance, then add it when the potatoes become soft.

8. Five minutes after sending the potatoes to boil, transfer the frying vegetables and mushrooms into the pan. Stir. Salt and pepper the soup. Add a bay leaf if desired, but do not forget to remove it when the mushroom soup is ready to prevent it from becoming bitter.