Mushroom soup - 12 recipes with step-by-step photos

Mushroom broth is a real lifesaver for people for whom, for whatever reason, meat and fish soups are prohibited.

All Christians know that during Lent you can cook any first course with it: cabbage soup, borscht, rassolnik, any mushroom soup.

For vegetarians, this is one of the first bases for soups; it is generally not clear what they would do without such a product. These people know exactly what mushrooms smell like. Oyster mushrooms, for example, don’t make much of an aromatic mushroom broth. It’s better with champignons, but the real forest aroma will be transferred to the broth, and eventually to the soup, by the forest mushrooms. In first place, of course, is the white mushroom - the king among its relatives.

But soups are also cooked based on broths from chanterelles, boletuses, boletus, honey mushrooms, and extreme dishes even from russula. In a word, as long as it’s not made from fresh fly agarics or toadstools. Both newfangled shiitake and meitake are used.

It would seem that nothing could be simpler - wash the mushrooms properly, add water in a saucepan, put it on the fire - and now the broth is ready. And this is actually true, but you need to adhere to some rules. We are, of course, talking about extraction from the wild. “Store” mushrooms do not require much effort in preparation: washed, cut and boiled.

Delicate mushroom soup with champignons and cream

Even if you follow a diet or proper nutrition, you can and should pamper yourself with tasty and aromatic first courses. Today we present to your attention a recipe for a light and low-calorie soup made from champignons and vegetables, which will take no more than half an hour to prepare. And the finished dish contains only 72 kilocalories per 100 grams, so you can even eat it overnight!

Cooking time – 30 minutes.

Cooking time – 10 minutes.

Servings – 5.

Ingredients:

Champignons – 400 gr.
Potatoes – 4-5 pcs.
Onions – 1 pc.
Carrot – 1 pc.
Cream (no more than 10-15%) – 200 ml.
Vegetable oil – 2 tbsp.
Salt - to taste.
Ground black pepper - to taste.

Cooking process:

Step 1. Prepare the products according to the list: peel the listed vegetables, rinse and let dry a little time.

Step 2. Cut the peeled potatoes into small cubes, place them in a saucepan and add water so that the liquid covers only the vegetable pieces.

Step 3. Meanwhile, chop the onion and saute it until transparent in a small amount of vegetable oil.

Step 4. Add the carrots, grated on a fine grater, to the onion and simmer for about 3 more minutes.

Step 5. Add randomly chopped mushrooms to the fried vegetables and cook until excess moisture comes out of the champignons.

Step 6. Pour the broth from the finished potatoes into a separate bowl (this liquid will be useful to us later to bring the soup to the desired consistency).

Step 7. Place the sautéed mushrooms and vegetables into the pan with the potatoes.

Step 8. Using an immersion blender, blend all the ingredients of the dish until pureed, gradually pouring in the cream. If the consistency is too thick, add potato broth.

Step 9. Season the food with salt and pepper.

Step 10. Mix the spices thoroughly and leave to steep under the lid for 5-10 minutes.

Step 11. Pour the hot puree soup into bowls and, if desired, decorate with slices of fried mushrooms and finely chopped herbs. Bon appetit!

Report a bug

Useful tips

To add flavor to the broth, you can add fresh champignons to the pan.
Mushrooms should be soaked in a deep bowl, covered, for several hours or even overnight until they swell and become soft.
I usually soak it in milk, and then add this milk to a pan of water.
Dark colors can be whitened with cream or milk.
How much to cook is difficult to determine, it depends on what kind of mushrooms you are cooking with and how thinly they were cut before drying.
If you cook it with meat broth, it will be richer and more satisfying.
Already on the plate when serving you need to put chopped boiled egg, sour cream or mayonnaise, any greens.
You can add a raw egg when everything is almost ready. Beat the egg, pour in a thin stream, stirring the contents of the pan.
You can add vermicelli, pearl barley, millet, rice, and oatmeal to the classic set of ingredients.
If you want to thicken the consistency, boil whole potatoes, remove them, mash them and put them back in the pan.
I usually serve this dish with rye black bread and green onions.

Classic mushroom soup made from frozen porcini mushrooms

Rich and satisfying soup made from wild mushrooms collected by yourself is one of the most delicious first courses that you can prepare in your kitchen. Potato cubes, sautéed vegetables and pieces of porcini mushrooms are a real delicacy that anyone can prepare by following a detailed recipe.

Cooking time – 1 hour 30 minutes.

Cooking time – 20 minutes.

Servings – 4.

Ingredients:

Frozen white mushrooms – 500 gr.
Potatoes – 400 gr.
Carrots – 70 gr.
Onions – 50 gr.
Vegetable oil/butter – 2 tbsp. l
Sour cream – 4 tbsp.
Laurel leaf – 3 pcs.
Parsley - ½ bunch.
Green onions – ½ bunch.
Salt - to taste.
Ground black pepper - to taste.

Cooking process:

Step 1. 30-40 minutes before the start of cooking, remove the whole boletus mushrooms from the freezer and leave them at room temperature so that they thaw a little, but still remain firm inside.

Step 2. Separate the legs from the caps. Finely chop the thick legs and fry them for a couple of minutes in their own juice, and then add a tablespoon of oil and brown them.

Step 3. Cut the caps randomly, place them in a saucepan and fill them with water - let them boil, skim off the foam with a slotted spoon and cook for about 40 minutes.

Step 4. Using the remaining oil, sauté the chopped onions and carrots until soft.

Step 5. Peel the potatoes, rinse with water and cut into small cubes.

Step 6. Add golden legs, potatoes, vegetables, bay leaves, salt and pepper to taste to the mushroom broth - simmer for another 20-25 minutes over low heat.

Step 7. After the time has passed, pour the first dish into tureens, add a spoonful of sour cream to each plate and generously sprinkle with herbs. Bon appetit!

Report a bug

Mushroom soup made from dried porcini mushrooms

In less than an hour spent at the stove, you can easily prepare a very aromatic and satisfying soup from dried mushrooms and potatoes. This dish is prepared with water, not broth, so the food is low in calories, but no less tasty.

Cooking time – 50 minutes.

Cooking time – 20 minutes.

Portions – 1.5 l.

Ingredients:

Potatoes – 7 pcs.
Dry porcini mushrooms – 30 gr.
Carrots – 2 pcs.
Onions – 3 pcs.
Cream 20% - 100 ml.
Vegetable oil – 1-2 tbsp.
Greens - to taste.
Salt - to taste.

Cooking process:

Step 1. Peel the potatoes and cut them into small cubes, throw them into boiling salted water.

Step 2. At the same time, heat the oil in a frying pan and fry the peeled, chopped carrots for several minutes, then add the peeled onions, cut into half rings.

Step 3. Fill the dried mushrooms with warm water and leave to soak for 10 minutes.

Step 4. Drain the liquid from under the mushrooms into a separate bowl.

Step 5. Transfer the boletus mushrooms to the sautéed vegetables and add a little water in which they were soaked. Evaporate the liquid and then pour in the cream.

Step 6. Mix all ingredients in a frying pan and remove from the stove.

Step 7. Finely chop the greens you have chosen.

Step 8. Add the greens to the mushrooms and vegetables and stir again.

Step 9. Add the ingredients in cream to the finished potatoes, bring to a boil and turn off the heat.

Step 10. If desired, steep the soup under the lid for about an hour for a more pronounced aroma. Bon appetit!

Report a bug

Cooking features

The technology for preparing mushroom broth is not very complicated. With proper skill, the process will take no more than an hour. However, without knowing some subtleties, it is impossible to cook a tasty and healthy mushroom broth.

Not all mushrooms are suitable for making broth. If they belong to the second category or are generally edible, they are not used for broth: they will transfer all the harmful substances to the broth, turning it into poison. The same applies to old (overgrown) mushrooms and forest gifts collected in environmentally unfavorable areas. They don’t cook boletus broth either, but only for the reason that it turns out brown and unappetizing.
You can cook mushroom broth not only from fresh or frozen mushrooms, but also from dried ones. The technology for cooking dishes from fresh and frozen foods is approximately the same, but dried mushrooms require preliminary preparation. To restore their shape, they are soaked in cool water for at least an hour. After this, the mushrooms are thoroughly washed and only then used to prepare the broth.
The water in which the mushrooms were soaked should not be thrown out, but it must be strained well to prevent sand from getting into the broth. To do this, you can use gauze folded in several layers. After this, the aromatic liquid is diluted with the required amount of water and used to cook the broth. This trick makes it more flavorful.
If you cook puree soup using broth, you can soak them not in water, but in milk. It is filtered and added to the dish at the last stage of cooking.
The cooking time for the broth depends on the type of mushrooms and the size of the pieces into which they are cut, usually it is 25–45 minutes. Champignons cook a little faster, wild mushrooms - a little longer.
The most healthy and flavorful broth is made from porcini mushrooms.
Mushroom broth can be light or dark. Light ones are usually made from fresh and young mushrooms, dark ones from mature and dried ones. The broth can be given a pleasant shade by using unpeeled onions or onion peels.
When cooking mushroom broth, various roots and seasonings are used. The taste of the finished product largely depends on these ingredients. However, you should not add too many spices to the broth so that they do not compete with the mushrooms, trying to kill their seductive aroma.
If you pre-fry the mushrooms, the broth from them will be more aromatic and tasty. This is done if you plan to serve it as an independent dish.

Delicious soup made from fresh forest mushrooms

There is nothing more delicious than a bowl of hot soup made from freshly picked mushrooms. This dish is distinguished by its unique taste and pronounced aroma, which cannot be confused with anything else.

Cooking time – 1 hour 30 minutes.

Cooking time – 20 minutes.

Portions – 2.3-2.5 l.

Ingredients:

Forest mushrooms – 600 gr.
Water – 2 l.
Potatoes – 3 pcs.
Onions – 1 pc.
Carrot – 1 pc.
Vegetable oil – 1 tbsp.
Butter – 20 gr.
Greens - to taste.
Salt - to taste.
Ground black pepper - to taste.

Cooking process:

Step 1. Wash the mushrooms thoroughly to remove debris, twigs and leaves under running water, and let them dry for a little while.

Step 2. Cut the mushrooms and mushrooms into pieces of approximately the same size.

Step 3. Place the mushrooms in a saucepan, add salt, add water, bring to a boil and boil for half an hour, remembering to skim off the foam.

Step 4. Pour water into another pan and transfer the boiled mushrooms, let it boil again and simmer for another 10 minutes over low heat.

Step 5. At this time, fry the peeled chopped onions and peeled and chopped carrots in butter and vegetable oil until golden brown.

Step 6. When the vegetables become soft, turn off the heat.

Step 7. At the same time, peel the potatoes and cut them into small cubes.

Step 8. Add the potatoes to the bowl where the mushrooms are boiled and cook for 15-20 minutes.

Step 9. When the potato cubes become soft, add the sauteed vegetables to the soup and simmer for 5 minutes after boiling.

Step 10. After the time has passed, add finely chopped herbs, ground black pepper and salt if necessary to the pan, mix and leave under a closed lid for 10 minutes.

Step 11. Pour the clear soup into bowls and enjoy.

Bon appetit!

Report a bug

How to cook soup from frozen wild mushrooms?

Surely, every mushroom lover has a bag of this wonderful and aromatic product in the freezer, but what to do with it? Of course, cook a rich and incredibly beautiful wild mushroom soup with potatoes and fresh herbs.

Cooking time – 1 hour 15 minutes.

Cooking time – 20 minutes.

Servings – 4.

Ingredients:

Frozen forest mushrooms – 200 gr.
Onions – 1 pc.
Carrot – 1 pc.
Potatoes – 2-3 pcs.
Vegetable oil – 2-3 tbsp.
Mixture of dried mushrooms – 2 tbsp.
Salt - to taste.
Spices - to taste.

Cooking process:

Step 1. Pour vegetable oil into the bottom of the pan and add peeled chopped onions.

Step 2. Place peeled, grated carrots into the same bowl, mix and simmer until soft for about 7-10 minutes.

Step 3. Meanwhile, peel and randomly cut the potatoes into small pieces and add to the browned vegetables.

Step 4. Fill the contents of the pan with cold water, bring to a boil and cook over low heat for 20 minutes.

Step 5. 5-7 minutes after potatoes, add frozen mushrooms to the soup. Cook until the potatoes are soft.

Step 6. A couple of minutes before removing from the stove, add salt, your favorite spices and a mixture of ground dried mushrooms for a stronger aroma. Bon appetit!

Report a bug

Mushroom broth - preparing food and dishes

To prepare mushroom broth, you don’t need a lot of dishes: you need a 2-3 liter saucepan, a frying pan for sautéing vegetables, a cutting board with a knife, a colander and a bowl for soaking dried mushrooms. You will also need gauze to strain the broth from sediment.

Fresh mushrooms should be thoroughly washed and chopped. Forest mushrooms must first be sorted out from debris and spoiled “specimens”. If dried mushrooms are used, they are washed and soaked in water for several hours (at least three to four).

Mushroom broth recipes:

Simple and delicious champignon soup with chicken

Mushroom soups are good on their own, however, if you cook this dish in chicken broth and add a little meat, the dish will sparkle with new colors and become more satisfying and nutritious.

Cooking time – 40 minutes.

Cooking time – 15 minutes.

Servings – 8.

Ingredients:

Chicken broth – 3 l.
Chicken fillet – 250 gr.
Champignons – 200 gr.
Processed cheese – 2 pcs.
Pasta – 100 gr.
Red onion – 1 pc.
Laurel leaf – 1 pc.
Vegetable oil – 2 tbsp.
Salt - to taste.
Ground black pepper - to taste.

Cooking process:

Step 1. Prepare the products according to the list.

Step 2. Rinse the chicken fillet under running water, dry it with paper towels and remove any white films. Cut the meat into small pieces and fry in sunflower oil until golden brown. Sprinkle with salt and ground black pepper to your taste.

Step 3. Peel the onion and finely chop it.

Step 4. Wash the champignons, let them dry and cut into thin slices.

Step 5. Pour the pre-cooked broth into a saucepan and bring to a boil, add bay leaves, fried chicken, pasta and melted cheese - mix thoroughly and continue to simmer over low heat.

Step 6. Fry the onion until transparent.

Step 7. Add the mushrooms to the sautéed red onions and fry the ingredients together for about 8 minutes. Afterwards, transfer the contents of the frying pan into a saucepan, season and cook for 15 minutes after boiling.

Step 8. Fragrant chicken soup with mushrooms is ready to serve. Bon appetit!

Report a bug

Dried mushroom soup with barley

Let's prepare an incredibly tasty and rich soup from the simplest and most affordable ingredients: barley, dried mushrooms, seasonal vegetables and your favorite spices. This dish will give you a long feeling of fullness without heaviness in your stomach.

Cooking time – 1 hour 5 minutes.

Cooking time – 15 minutes.

Servings – 10.

Ingredients:

Dried mushrooms – 50 gr.
Pearl barley – 100 gr.
Potatoes – 500 gr.
Carrots – 100 gr.
Onion – 150 gr.
Fresh dill – 30 gr.
Vegetable oil – 50 ml.
Bay leaf – 1-2 pcs.
Salt - to taste.
Water – 2.5-3 l.
Ground black pepper - to taste.

Cooking process:

Step 1. Wash the pearl barley and soak it in cold water for 30-40 minutes.

Step 2. Fill the dried mushrooms with water in the same way and leave to swell for the same time.

Step 3. Boil the cereal for about 10 minutes after boiling and rinse it a second time.

Step 4. Squeeze out excess liquid from the mushrooms and cut into desired pieces. Pour about 2.5-3 liters of water into a large saucepan, add some salt and add the semi-finished pearl barley and mushrooms.

Step 5. Meanwhile, peel and finely chop the onion and fry it in vegetable oil.

Step 6. Add peeled and grated carrots to the transparent onions, and fry the vegetables together for a few more minutes.

Step 7. Peel the potatoes and cut them into small cubes - put them in a saucepan along with the frying, bay leaf, salt and pepper to your taste. Simmer the food until the potatoes are ready and remove from the heat.

Step 8. Pour the aromatic soup into bowls and sprinkle with finely chopped herbs if desired. Bon appetit!

Report a bug

Recipe 3: Mushroom broth with green peas

Another way to prepare mushroom broth, where the main “zest” lies in the presentation. Green peas are used for this purpose. Its delicate taste goes well with any boiled mushrooms. A dish prepared in this way is satisfying and nutritious.

Required ingredients:

Champignon;
Peppercorns;
Salt;
Roots;
Onion;
Butter;
Green pea.

Cooking method:

Rinse the mushrooms, cut them into four parts, and fill them with water. As soon as the water boils, reduce the heat and simmer for 15 minutes, then add the pepper, pieces of roots and the onion cut into pieces. Lightly add salt. Cook the broth until tender, then strain the spices, onions and roots and pour it back into the pan. Separate the champignons and cut into small pieces. Add butter, boil for three minutes and turn off the heat. Place the mushrooms and green peas on plates and pour in the broth.

Quick and Easy Mushroom Noodle and Potato Soup

We cook an original, tasty and very satisfying soup that everyone who tries it will surely enjoy! The combination of potato cubes, small vermicelli and mushrooms gives the first dish incredible taste and aroma.

Cooking time – 40 minutes.

Cooking time – 20 minutes.

Servings – 4.

Ingredients:

Champignons – 150 gr.
Potatoes – 2-3 pcs.
Onions – 1 pc.
Carrot – 1 pc.
Vermicelli – 4 tbsp.
Vegetable oil – 3 tbsp.
Salt - to taste.
Green onion – 1 bunch.

Cooking process:

Step 1. Peel the potatoes and cut them into small pieces, add cold water and set to simmer over moderate heat - 15 minutes after boiling.

Step 2. Sauté peeled and chopped onions and carrots in vegetable oil, and then fry the chopped mushrooms in the same frying pan.

Step 3. Add fried vegetables and mushrooms to the soft potatoes and let them boil.

Step 4. Afterwards, add small vermicelli and simmer for another 20 minutes.

Step 5. Turn off the heat, add finely chopped green onions and serve. Bon appetit!

Report a bug

Step-by-step recipe for making frozen honey mushroom soup

We are preparing a light lean soup from frozen small mushrooms and potatoes, which we will add in two different consistencies: cubes and puree. This unusual combination of textures and components gives the first dish an incredibly rich mushroom taste and aroma.

Cooking time – 60 minutes.

Cooking time – 25 minutes.

Servings – 7.

Ingredients:

For the broth:

Water – 2 l.
Honey mushrooms – 150 gr.
Potatoes – 5 pcs.
Salt – 2 pinches.
Bay leaf – 2-3 pcs.
Allspice peas – 3 pcs.
All-purpose seasoning – ½ tsp.

For frying:

Honey mushrooms – 150 gr.
Onions – 2 pcs.
Carrots – 2 pcs.
Pepper mixture – ¼ tsp.
Salt – ½ tsp.
Sunflower oil – 3 tbsp.

Cooking process:

Step 1. Boil water in a saucepan and add frozen mushrooms.

Step 2. Place two potatoes, cut in half, into the same bowl.

Step 3. Finely chop the onion and sauté in a frying pan in sunflower oil with the addition of a mixture of peppers and a small amount of salt.

Step 4. Add the carrots, grated on a coarse grater, to the transparent and aromatic onions, mix and fry for another 3 minutes.

Step 5. Add mushrooms to the softened vegetables and continue to simmer.

Step 6. Using a slotted spoon, remove the boiled potatoes from the broth.

Step 7. Mash into puree.

Step 8. Cut the remaining potatoes into small cubes.

Step 9. Transfer the roast to the pan with the mushrooms.

Step 10. Next, add the potato cubes and cook until they are ready.

Step 11. A few minutes before it’s ready, add puree, bay leaves, allspice peas and salt to taste into a saucepan with soup.

Step 12. Remove the dishes from the heat, leave covered for 15 minutes, and serve. Bon appetit!

Report a bug

Rule No. 4. Cook the broth

Now let’s actually cook the mushroom broth. The mass of mushrooms depends on the purposes for which you then want to use them. On average, 200 g of dried mushrooms are taken per 2 liters of water, and 500-700 g of fresh or frozen mushrooms. But if you are planning to prepare a luxurious puree soup, where mushrooms will be the main ingredient, then there should naturally be more of them.

If you take dry mushrooms, you must first soak and rinse them. It is better to defrost frozen ones, although this is not necessary.

When you start cooking, immediately add spices. Pairs well with mushrooms:

Onions (leeks or onions), 1 large one is enough for a two-liter saucepan;
Bay leaf, but it may interfere with the mushroom flavor;
Peppers of all types (black, white, red, sweet peas, paprika, chili);
Parsley - both root and green;
Celery;
Thyme;
Oregano;
Tarragon;
Caraway.

Choose a spice or combination of spices that you like. It is important that the spices are used in moderation - their aroma should emphasize the forest mushroom spirit, and not interrupt it.

How to cook mushroom soup with chicken broth?

When you are tired of classic first courses like borscht and cabbage soup, cook a clear and very aromatic soup of wild mushrooms or champignons with potatoes. This food retains many useful microelements and vitamins, even after boiling.

Cooking time – 1 hour 30 minutes.

Cooking time – 20 minutes.

Servings – 6.

Ingredients:

Chicken legs – 3 pcs.
Potatoes – 3 pcs.
Carrots – 1 pc.
Sunflower oil – 3 tbsp.
Laurel leaf – 1 pc.
Parsley - to taste.
Water – 1.5 l.
Onions – 1 pc.
Mushrooms – 100 gr.
Flour – 1 tsp.
Salt - to taste.
Dill - to taste.

Cooking process:

Step 1. Before starting cooking, lay out the necessary products indicated in the list.

Step 2. Wash the chicken thoroughly, fill it with water and let it cook until fully cooked in a pan of a suitable size. Using a slotted spoon, skim off any foam that forms so that the broth remains clear.

Step 3. At this time, peel the potatoes and cut them into small pieces.

Step 4. Cut the mushrooms into thin slices.

Step 5. Peel the carrots and grate them on a coarse grater, and peel the onions and chop them as desired.

Step 6. Heat the sunflower oil in a frying pan and saute the carrots and onions for several minutes until soft.

Step 7. Add flour and salt to the vegetables and mix thoroughly.

Step 8. Fry over high heat with constant stirring for no more than one minute.

Step 9. Remove the legs from the rich broth and separate the meat from the bone. Cut the chicken flesh into smaller pieces.

Step 10. Armed with a fine sieve, strain the broth.

Step 11. Return the strained soup base to the heat with the addition of potatoes and champignons, cook until the components are fully cooked.

Step 12. By the time the potato cubes are completely ready, add meat, bay leaf and overcooked vegetables to the broth. Stir and cook for another 7-10 minutes on low heat.

Step 13. Let the finished dish sit under the lid for 10-15 minutes and serve, generously sprinkled with finely chopped dill. Bon appetit!

Report a bug