Mushroom soup is always appropriate, at any time of the year, but especially classic mushroom soup, good in winter. And so, when it’s already cold, you need to know how to properly prepare delicious mushroom soup.

It makes the best soup. They, together with milk mushrooms and saffron milk mushrooms, are among the three most valuable and nutritious mushrooms. But, if desired, they can be changed to others. These can be champignons, boletus, and boletus.

I think it's obvious that the most aromatic soup, it will be, the manger is cooked from just collected, fresh mushrooms. Although, depending on the season, it is possible to prepare an appetizing first course from dried, frozen or canned mushrooms. The cooking procedure itself does not change fundamentally. Let's consider several options, as well as tips and recommendations for preparation.

Fresh mushroom soup - a simple step-by-step recipe with photos

By adhering to all the points of this recipe, you will get a wonderful result - aromatic, rich, beautifully presented mushroom soup, for which your family or friends will praise you.

To prepare 6 servings of mushroom soup you will need:

• fresh, pre-peeled and soaked mushrooms - 500 grams;
• medium sized potatoes - 6 pieces;
• one medium carrot or half a large one;
• 1 large onion;
• 50 ml sunflower oil;
• fresh or frozen dill and parsley;
• sour cream 250 ml.

Product preparation:

Wash the mushrooms thoroughly and chop them with a knife. Leave 6 small mushrooms whole (I’ll explain why below...). Peel the vegetables.

How to cook:

Pour 3 liters into a spacious saucepan. water and lower the coarsely chopped potatoes.

Wait until it boils and add the mushrooms. Let it simmer slowly for half an hour. At this stage you need to add salt, remembering that under-salting is better than its opposite.

Cooking carrots. Cut the root vegetable into equal pieces, about 4 cm long. Korean grater or cut into cubes.

We are preparing the dressing. Place the carrots in a frying pan with hot oil and sauté for 8-10 minutes.

We add onions to the carrots and continue sautéing. We do not allow deep frying; to do this, shake the pan all the time.

Add our sauté to the soup and cook for another 5-7 minutes.

In the last minutes, add black pepper, taste and, if necessary, add more spices.

That's it, the soup is ready. When serving, use a spoon to remove pieces of potato and mash them.

Pour the soup and on top, in each plate, put a whole mushroom that we prepared in advance. Here's beauty for you!

Serve with sour cream and herbs.

Classic mushroom soup made from dried mushrooms with sour cream

To prepare mushroom soup according to a traditional Russian recipe, you will need: two liters of water, 50 g of dry or 500 g of fresh porcini mushrooms, 1 small carrot, parsley root, small onion, a little oil or fat for frying, 8 medium potatoes and salt to taste .

If you are preparing the first of dried mushrooms, be sure to pre-soak them for 3-4 hours. Then the mushrooms are boiled in the same water. You should not drain it, otherwise the dish will lose its flavor. Mushrooms (both dry and fresh) need to be cooked for about 40 minutes.

The roots of carrots, parsley and a small onion should be finely chopped and lightly fried. While frying is cooking, cut the potatoes into strips. IN mushroom broth add the potatoes and the fry at the same time, and cook the broth for another 20 minutes. It is better to salt mushroom soup at the end of the whole process.

Served classic soup with mushrooms, sour cream and fresh chopped dill.

If you are preparing the first of fresh mushrooms, which are only from the forest, they can be placed not in water, but in meat broth- this is a blast. It turns out very tasty if you cook it in mushroom soup and add the meat itself, but not a lot. You can fry them in butter for more flavor, and only then cook broth from them.

In summer, you can add a small zucchini and tomato to fresh mushroom soup, about 10 minutes before the end of cooking.

In winter it is very good to put in mushroom soup pearl barley– this makes the soup more filling.

You can prepare mushroom pickle. To do this, add chopped salted cucumbers– approximately 20 minutes after the start of cooking the mushrooms. For two liters of broth, it is enough to take two small cucumbers.

If you are preparing the soup for one time, it is not necessary to buy sour cream for it. You can cook mushroom soup with milk dressing - it tastes no worse than the classic with sour cream! The dressing is quite simple to prepare: beat a couple of eggs with half a glass sour milk, a piece of butter and red pepper. Add the dressing to the soup 5 minutes before the end of cooking.

If you don't like sour cream, you can season the mushroom soup with an egg. Beat the egg and pour it into the first one, stirring it vigorously.

if you love spicy dishes, then it is better to add red pepper to the mushroom soup. Excellent as a seasoning and soy sauce.

Consider this option: when you pour the liquid into plates, pour crackers on top of each (who wants...). Highly recommend.

Mushroom soup is very nutritious and healthy

Mushroom soup is not only tasty, but also healthy because it contains valuable amino acids. These are valine and tryptophan, first of all. Other amino acids can, if necessary, replace each other, but not these. The value of valine and tryptophan is invaluable. They are important for the functioning of muscles, nerves, Have a good mood, sleep.

On the road, another delicious recipe.

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 stew with butter, cut into cubes onion and simmer the 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 and 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, seaweed marinated - 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. Fill 2 liters 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 prepared mushrooms in chicken broth, if desired, you can cut the mushrooms into pieces before small pieces, 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 bouillon(better homemade), 3. Potatoes (2-3 medium-sized pieces), 4. Onion (one small), 5. Melted cream cheese(200 g), 6. Fresh herbs(parsley dill)

Potato soup in old Czech style 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 use fresh mushrooms- chop them finely. 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 until low golden color chopped onion and carrot, grated on a coarse grater. 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. spoons vegetable oil, -greens: dill, parsley, fresh or dried

Mushroom soup- This a traditional dish Russian people. Exists a large number of its variations, each of which has its own unique taste. Here are just a few of them. Soups can include dried, canned or fresh mushrooms. Just don’t add pickled mushrooms, as they are suitable for preparing salads and various main courses.

Mushroom soup recipe with rice.

Ingredients:
- forest mushrooms (boletus, boletus, etc.) - 820 g
- potatoes - 5 pcs.
- carrots - 3 pcs.
- rice - 120 g
- onion - 2 pcs.
- Bay leaf
- peppercorns
- meat - a small piece
- vegetable oil
- salt

Preparation:
1. Peel the wild mushrooms, cut them, boil for 5 minutes, skim off the foam, and drain in a colander.
2. Make broth from a small piece of meat.
3. Add diced potatoes and boiled mushrooms to the soup.
4. Cut the carrots into half rings, fry, add to the soup after 5 minutes.
5. Throw rice into the soup.
6. Separate the meat from the bones and place in the soup.
7. After another 5 minutes, add pepper, bay leaf and salt to the soup. Mushroom soup with rice is ready!

Mushroom puree soup.

Ingredients:
- dried white mushrooms - 55 g
- onions - 2 pcs.
- salt - teaspoon
- champignons - 520 g
- vegetable oil - 40 ml
- cream - 200 ml
- cloves of garlic - 3 pcs.
- honey mushrooms - 220 g
- black pepper - half a teaspoon

Preparation:
1. Soak dried mushrooms in cool water and leave for about an hour until they become soft.
2. Chop the onion and garlic, simmer in vegetable oil until they become transparent.
3. Wash and chop the mushrooms large pieces, send with garlic and onions.
4. Boil the soaked porcini mushrooms along with the liquid over low heat.
5. Also put chopped honey mushrooms into the pan.
6. Add salt to boiling water and cook over low heat for about 20 minutes.
7. Grind the mushrooms to a puree using a blender.
8. Pour cream into the soup, check for salt, add pepper, bring to a boil, turn off the soup.

White mushroom soup.

Ingredients:
- semolina - a couple of tablespoons
- porcini mushrooms - 4 pcs.
- milk - 520 ml
- salt
- vegetable oil - a couple of tablespoons
- water - 520 ml
- carrots - 1 pc.
- onion - 1 pc.
- potatoes - 3 pcs.

Preparation:
1. Clean the mushrooms thoroughly and rinse with warm water.
2. Peel the carrots, potatoes and onions, grate on a coarse grater along with one porcini mushroom.
3. Heat vegetable oil in a saucepan, fry chopped vegetables and mushroom in it.
4. Grate the potatoes on a coarse grater and add to the pan, fry for five minutes, remove from heat.
5. In a separate saucepan, boil milk, previously diluted with water, add to the saucepan with vegetables and mushrooms, stir well, place on low heat, cook for 7 minutes.
6. Cut the remaining porcini mushrooms into large pieces and fry in vegetable oil for three minutes.
7. Add the fried mushrooms to the soup, bring to a boil, cook for another 5 minutes on low simmer.
8. Remove porcini mushroom soup from heat.
9. Semolina sift it, pour it into the soup in a thin stream. Continue stirring until the cereal is completely dissolved.
10. Return the soup to low heat and cook covered for 10 minutes.
11. Porcini mushroom soup serve with sour cream.

Mushroom champignon soup.

Ingredients:
- carrots - 1 pc.
- onion - 1 pc.
- champignons - 520 g
- web vermicelli - 2 handfuls
- salt
- greenery

Preparation:
1. Wash the champignons, cut them, put them in a saucepan and cover with water.
2. Boil the champignons in salted water.
3. While preparing the mushroom broth, peel and chop the onions and grate the carrots.
4. Separate the broth from the mushrooms by passing it through a colander.
5. Leave the champignons in a colander and let the remaining broth drain.
6. Fry the mushrooms, onions and carrots in vegetable oil.
7. Peel and finely chop the potatoes, put them in mushroom broth, add fried mushrooms, onions and carrots.
8. Finely chop the greens.
9. Add spider web vermicelli to the mushroom soup and cook until tender.
10. When the vermicelli is ready, add the herbs, turn off the broth, cover with a lid, and let it brew. ready!

Mushroom soup made from fresh mushrooms recipe.

Ingredients:
- onion - 1 pc.
- potatoes - 2 pcs.
- fresh mushrooms - 120 g
- carrots - 1 pc.
- hard cheese - 55 g
- dill
- vegetable oil
- spices, salt, pepper

Preparation:
1. B cold water add pieces of previously peeled potatoes. Add some salt.
2. Finely chop the onion, place in a frying pan, and fry over low heat.
3. Grate the carrots and add them to the onions.
4. Cut fresh mushrooms into cubes. Add to fried onions and carrots.
5. Fry the mushrooms, add to the soup along with onions and carrots.
6. Stir the soup well and cover with a lid.
7. The soup must be cooked until the potatoes are cooked.
8. Add salt and black pepper.
9. Hard cheese cut into cubes. Preference should be given to those types of cheese that melt quickly.
10. Throw the cheese into the soup, stir and turn off after a minute.
11. Ready soup pour into plates, garnish with dill sprigs. Mushroom soup made from fresh mushrooms ready!

You will definitely like it.

How to cook mushroom soup with pearl barley.

Ingredients:
- carrots, onions - 1 pc.
- green onions - 4 feathers
- salt
- bay leaf
- vegetable oil - tablespoon
- butter - a couple of tablespoons
- potatoes - 2 pcs.
- dried mushrooms - 50 g
- pearl barley - ½ cup

Preparation:
1. Rinse the barley and discard in a colander.
2. Boil water in a saucepan, place a colander with cereal on top, and cover with a lid. Reduce heat and steam for half an hour.
3. Wash the mushrooms, put them in a saucepan, boil a couple of glasses of water, pour water over the mushrooms, and leave for 15 minutes.
4. Place the mushrooms in a colander, cut into strips, set aside, and strain the mushroom infusion.
5. Bring the mushroom infusion to a boil, add steamed pearl barley, cook for 20 minutes.
6. Peel the carrots, onions and potatoes, cut into small cubes, add the potatoes to the soup, cook for ten minutes.
7. Heat butter in a frying pan, fry onions and carrots in it for 3 minutes.
8. Add the mushrooms, cook over medium heat, fry for another 5 minutes.
9. Place the mushrooms in the soup and cook for 5 minutes. Remove the finished soup from the heat, cover with a lid, and let simmer for 10 minutes.
10. Green onions wash, dry and finely chop, add to soup.
11. Serve the dish with sour cream.

If you like cheese, make it.

Mushroom soup with noodles.

Ingredients:
- canned champignons- 400 g
- potatoes - 1 pc.
- onion, carrot - 1 pc.
- vermicelli - a small handful
- salt
- vegetable oil

Preparation:
1. Place mushrooms from a jar in a saucepan, add water to the brine, and put on fire.
2. Peel and cut the potatoes, add to the broth.
3. On the second burner, heat a frying pan with vegetable oil and fry the carrots in it.
4. Add chopped onions to the carrots and fry.
5. After the potatoes have become soft, add sauté to the soup.
6. Add vermicelli, add salt, cook for 5 minutes.

Mushroom soup with potatoes and herbs.

Ingredients:
- fresh mushrooms (meadow mushrooms, mokrukha, boletus, porcini) - 800 g
- onion - 1 pc.
- potatoes - 5 pcs.
- carrots - 1 pc.
- butter or vegetable oil - 80 g
- green onions
- dill
- green onions
- ground black pepper
- parsley

Preparation:
1. Sort the mushrooms, remove any worms, clean the top film, and rinse thoroughly.
2. Cut the stems and large caps, use the small ones in the same form.
3. Place the mushrooms in a saucepan, boil for 3 minutes, and drain the broth.
4. Pour boiling water over the mushrooms again and cook for 15 minutes.
5. Peel the vegetables, cut the potatoes into cubes, add them to the pan with the mushrooms, and cook for about 7 minutes.
6. Finely chop the carrots and onions, lightly fry in a heated frying pan.
7. Salt and pepper the soup, add bay leaf, and after a few minutes remove from heat.
8. Chop green onions, parsley, dill and serve on a separate plate.
9. Season with butter.

You can cook the remaining mushrooms.

Mushroom soup with meat.

Ingredients:
- chicken - 320 g
- carrots - 1 pc.
- root celery - 1 pc.
- pork - 150 g
- bell pepper- 1 PC.
- tomato - 2 pcs.
- onion - 1 pc.
- mushrooms (dried, frozen or fresh) - 50 g
- potatoes - 3 pcs.
- paprika
- black pepper
- butter - 50 g
- salt

Preparation:
1. Let the dried mushrooms soak for 40 minutes.
2. Remove fat from pork, rinse, cut into small pieces.
3. Prepare the vegetables, wash them.
4. Peel the onion and chop finely.
5. Peel and chop the celery root and carrots small cubes.
6. Remove the core and seeds from the pepper, cut the tomato and pepper into small pieces.
7. Cut the mushrooms into slices. Do not throw out the water after soaking the mushrooms, add another one and a half liters of water to it, and put it on the fire.
8. Heat oil in a deep saucepan, add meat, fry on high fire.
9. Add carrots, onions, mushrooms, celery, stir, fry for a couple of minutes.
10. Add tomatoes, peppers, simmer for 15 minutes over medium heat.
11. Add potatoes, previously washed and cut into cubes, to a saucepan with water.
12. Place the contents of the saucepan into the pan, add paprika, salt, pepper, cook until all ingredients are ready.

Mushroom soup with buckwheat.

Ingredients:
- chicken fillet - 200 g
- carrots - 100 g
- champignons - 200 g
- onion - 100 g
- potatoes - 200 g
- parsley - 3 sprigs
- buckwheat - 70 g
- salt
- pepper
- Bay leaf
- vegetable oil

Preparation:
1. Fill the fillet with water, put on the fire, bring to a boil, add salt, cook for 20 minutes over low heat.
2. Peel the onion and chop finely.
3. Cut the mushrooms into slices.
4. Fry the onion in vegetable oil.
5. Add mushrooms and fry.
6. Peel the potatoes and cut into small cubes.
7. Peel the carrots and cut into small pieces.
8. Remove the fillet from the broth.
9. Place potatoes in the broth and add carrots.
10. Add washed buckwheat, cook for 15 minutes.
11. Cut the fillet into cubes.
12. Finely chop the parsley.
13. Season the soup with salt, pepper, bay leaf, onions, mushrooms, parsley.

20 years ago, mushroom soup was eaten only in the fall, because it was mushroom season. And today you can buy fresh champignons all year round in almost any store. These mushrooms are very popular among housewives; they are used to prepare first and second courses, and bake pies. For marinating you should choose small mushrooms, for stuffing - large ones, and fresh medium-sized champignons are perfect for soups.

When choosing mushrooms for mushroom soup from fresh champignons, pay attention to the absence of dark spots, the surface of the cap should be matte and velvety. Fresh champignons are dense and elastic to the touch. The cut line can tell a lot about the freshness of the mushrooms. There should be no voids in the leg. Fresh champignons have a distinct, delicious mushroom smell. Mushrooms are very hearty product, which contains only 30 kcal per 100 grams. Therefore, you can eat them without worrying about your waist size. So, let's look at how to cook soup with fresh champignons.

Ingredients (for 4 servings):

• Fresh champignons 500 gr.,
• Salt,
• Ground white pepper,
• Onion 1 pc.,
• Carrot 1 pc.,
• Olive oil 2 tablespoons,
• Potatoes 3 pcs.,
• Bay leaf.

To submit:

• Parsley,
• Crackers,
• Sour cream.

Cooking steps

Rinse the mushrooms thoroughly under cold running water and cut into medium-sized pieces. You can take frozen fresh champignons, in which case they should be thawed before preparing the soup. In the photo, the soup is made from fresh mushrooms.

Pour 1.5 liters of water into a saucepan, boil and add chopped mushrooms. Important point- Place the mushrooms in boiling water. Season with salt and ground white pepper. White pepper has more mild aroma, compared to black, and this makes it very suitable for mushrooms. Fresh champignons cook quickly in soup, so you need to add mushrooms to the soup along with potatoes.

Peel the onion and cut into thin half rings. Wash the carrots and cut into thin strips. Add two tablespoons to a thick-bottomed frying pan. olive oil first spin, and cook the carrots and onions over low heat until half cooked.

Peel three large potatoes and cut into small cubes. Add to the pan with the mushrooms, cook for 10 minutes, add fried carrots with onion, bay leaf and boil for another 10 minutes.

Remove from heat, cover with a large towel, and let steep for three hours. Serve the finished first course thickly sprinkled with parsley, you can add a spoonful of fresh sour cream. Place crackers in a bowl nearby.

Let's experiment!

You can also make an excellent pureed mushroom soup from fresh champignons. How to cook it? To do this, boil the mushrooms together with potatoes, and fry finely chopped onions and carrots in sunflower oil until full readiness. Place in a blender bowl boiled mushrooms with potatoes, add fried onions with carrots, bring with a blender to a homogeneous consistency, if necessary, adding in a thin stream the broth in which the mushrooms and potatoes were cooked. Place the resulting mixture on the fire, bring to a boil, reduce the temperature and simmer for 5 minutes. Serve with parsley, sour cream and breadcrumbs.

Making fresh mushroom soup in a slow cooker is quick and easy. Place diced champignons with potatoes and chopped onions and carrots into the multicooker bowl. Pour in one and a half liters of water, add salt and white pepper ground pepper. Set the “soup” program for 20 minutes.

Surely, you will also like creamy mushroom soup made from fresh champignons. According to the recipe, one and a half liters is added to the pan heavy cream and cook further according to the above recipe. Creamy mushroom soup Fresh champignons can also be made into a puree: cook champignons with potatoes, grated carrots and chopped onions, place the ingredients in a blender bowl, and gradually add cream in a thin stream until smooth. Received creamy cream soup Pour into a saucepan, bring to a boil and serve hot with crackers and herbs.

Mushroom soup from champignons can be prepared without potatoes, this will reduce the calorie content of the soup. Increase the amount of mushrooms and cook them with carrots and onions. If you don’t fry the carrots and onions first, the dish will become even less nutritious.

There are a lot of recipes for soup with fresh champignons. Choose, experiment, cook what you really like.

Get ready delicious soups at home. Bon appetit!

We cook even more deliciously
When cooking mushroom soup, you can use garlic, celery, parsley root, suneli hops, and tarragon as spices. Can be replaced (partially or completely) sunflower oil creamy or olive, however, when adding oil, it is important to consider that the mushrooms themselves have a “fatty” taste.
When preparing mushroom soup, you can add cheese (hard or melted), milk or cream for a more velvety consistency. Potatoes can be replaced with turnips, pearl barley or rice.

For tasty and rich soup boletus, boletus, boletus, boletus are suitable, and for strict fasts and for dietary soups use puffballs, russula, champignons and oyster mushrooms. As a rule, wild mushrooms are not mixed with mushrooms brought from farms.

How to Serve Mushroom Soup
Mushroom soup served with fresh white bread, green onions and sour cream, and Mushroom cream soup- with croutons or crackers.

How much dried mushrooms to use for soup
To prepare 4 liters of soup from dried forest mushrooms, you need to pour 5 large handfuls of dried mushrooms with water for 1 hour, then cook the broth from them for 10 minutes.

How to cook lean mushroom soup
The mycelium is considered lean soup, however, if necessary strictly Lenten dish- when frying onions, vegetable oil can be replaced with mushroom broth (but not from champignons) - any mushrooms with an oily surface will do, for example. honey mushrooms

How to thicken mushroom soup
Boil the potatoes separately from the broth, grind them into puree and add them in this form to the mushroom soup 5 minutes before the end of cooking. You can add chopped boiled eggs in the same way.

How long does mushroom soup last?
3-4 days in the refrigerator.

If mushroom soup is bitter
The bitterness of mushroom soup does not at all indicate the presence of inedible mushrooms in the soup. For example, if mushrooms are not carefully cleaned, pine needles and moss could get into the soup, which can ruin the taste of the dish. Russulas can be bitter, dried mushrooms, which were dried at merciless temperatures, as well as mushrooms that were too old. To remove bitterness, you can add sour cream for softening and black pepper for spiciness.

Preparing mushroom soup for the winter

Products
Mushrooms (porcini, boletus, boletus and the like) - 400 grams
Garlic - 3 cloves
Carrots - 1 piece
Onion - 1 piece
Citric acid - 4 grams
Laurel - 1 leaf
Black peppercorns - 3 pieces
Water - 0.5 liters
Dill and parsley - to taste

How to prepare mushroom soup for the winter
1. Peel, rinse, and place the mushrooms in a saucepan.
2. Pour water over the mushrooms, cook together with chopped herbs and grated carrots.
3. After half an hour of cooking, strain the broth, salt, sweeten, add citric acid and stir.
4. Cool the mushrooms a little, chop them into small pieces, place them in sterilized jars, add bay leaves and pepper, peeled garlic and pour in the broth.
5. Line a deep saucepan (so that the jar can fit in it) with a towel, fill it with water and put it on the fire.
6. When the water in the pan warms up to the temperature of the cans, place the can of mushroom soup in the pan.
7. After the water boils, reduce the heat and sterilize the jar of soup for 1 hour.