Mushroom soup - 15 step-by-step recipes with videos and photos

Photo: food.inmyroom.ru Mushroom soups are so different and multifaceted - from delicate cream soup to rich mushroom soup. Alas, many people cook only two or three proven dishes for years and don’t even try to diversify them. That's why we've put together a selection of 14 of the most delicious mushroom soup recipes to show how easy and simple it is!

Mushroom soup with chicken - step-by-step photo recipe

Chicken goes well with mushrooms not only in salads or stir-fries, but also in first courses. At the same time, the light chicken broth acquires a particularly subtle mushroom aroma, and the cream makes the consistency thick and homogeneous.

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Cooking time: 1 hour 0 minutes

Quantity: 8 servings

Mushroom soup - how to cook soup with mushrooms + video

The very first recipe will reveal all the secrets of classic mushroom soup. For thickness, you can add some cereal, for example, buckwheat. The recipe is so simple that even a man can handle it. And this is confirmed by the video at the end.

600 g wild mushrooms;
1 onion;
1 carrot;
4 tbsp raw buckwheat;
vegetable oil for sautéing;
salt, herbs.

Preparation:

Wash the mushrooms thoroughly to remove sand and debris. Place in a saucepan of suitable volume and fill with cold water.
After boiling, reduce the gas, add a little salt and cook for at least 40 minutes.
Rinse the buckwheat in cold water and add it to the pan along with the grated carrots.
Remove the top layer from the onion, cut a quarter into rings and sauté in a small portion of oil until golden brown.
Place the roast along with the oil into the boiling soup. Cook until the buckwheat is ready.
At the end, add salt if necessary, turn off the heat and serve after 10-15 minutes.

Original soup of fresh porcini mushrooms with potatoes and semolina

The peculiarity of this soup is not only the addition of semolina, which gives the soup a specific consistency, but also the absence of spices. For cooking you will need (for one liter of water).

Ingredients:

Fresh porcini mushrooms – 400 grams
Onions – 2 pieces
Half a small carrot
Medium potato tubers - 5 pieces
For frying, two tablespoons of vegetable oil
Semolina - one tablespoon.
Salt - to taste.

Preparation:

Wash the mushrooms, chop and place in cold water. Place the saucepan over medium heat, after boiling, add salt and, periodically removing the foam, cook for 10 minutes.

Cut the onion into rings, sauté until golden brown, and then add the carrots, previously grated on the finest grater.

After 10 minutes, remove the mushrooms and add coarsely chopped potatoes to the broth - cook for 10 minutes

Then return the mushrooms to the broth and cook over medium heat until almost done. Five minutes before the end of cooking, add semolina and stir constantly so that it does not form lumps.

Just before the end of cooking, add the carrots and onions, simmer for a couple of minutes and set aside from the heat. Let it sit for 15 minutes.

Serve with sour cream and herbs.

Mushroom soup in a slow cooker - step-by-step recipe with photos

A slow cooker is a real magic pot that produces incredibly rich and tasty mushroom soup. It will take a little longer to cook, but it's worth it.

500 g pork ribs;
500 g of fresh mushrooms (champignons can be used);
1 large potato;
1 large tomato;
medium onion head;
small carrot;
salt;
vegetable oil;
greens optional.

Preparation:

Pour a little oil into the bottom of the multicooker bowl.

2. Cut the mushrooms into quarters, carrots and onions into small cubes.

3. Place prepared vegetables in heated oil. Let them simmer in the desired mode.

4. After 40 minutes, add finely chopped herbs and diced tomato. Stir and simmer for another 20 minutes.

5. Transfer the mushroom mixture to an empty plate. Pour water into the bowl and place the ribs. Cook the broth for 1 hour.

6. Cut the potatoes as usual.

7. As soon as the broth cooking program ends, place the potatoes and mushroom mixture into the bowl.

8. Add salt and cook the soup in the “Stew” mode for another 40 minutes.

Mushroom champignon soup recipe

Previously, fresh mushroom soup was prepared only in season. Today, using champignons, you can cook a fragrant and healthy hot dish at any time.

500 g champignons;
3 potatoes;
one carrot and one onion;
oil for frying;
salt pepper.

Preparation:

Pour approximately 1.5 liters of water into the pan. As soon as it boils, throw in the champignons cut into medium slices. Immediately add a little salt and spices, cook for 10 minutes at low boil.
Peel the potatoes, cut them as usual and add them to the mushroom broth. Cook for another 15 minutes.
Chop the onion and carrot as desired and fry in a small portion of oil until soft. Place the roast into the soup.
After 10 minutes, remove the pan from the stove, wrap it in a towel and let the mushroom soup brew for at least an hour.

The video recipe will tell you in detail how to cook mushroom soup from oyster mushrooms with tomatoes.

The simplest recipe

This soup is intended for those who believe that the taste and aroma of fresh porcini mushrooms are self-sufficient and do not require various flavorings.

Ingredients:

Fresh porcini mushrooms – 1 kg
Potatoes medium tubers - 3 pieces
A bunch of greenery.
Coarsely chop mushrooms and potatoes.

Preparation:

Place the mushrooms in a saucepan, add water so that it covers the mushrooms with a layer of 5-7 centimeters.

Place the pan over medium heat and cook for 30 minutes. Add potatoes and continue cooking for another 10 minutes.

Turn off the heat and add chopped herbs.

Porcini mushroom soup - a very tasty recipe

The porcini mushroom is rightfully considered the king among other species of its family. It is not surprising that porcini mushroom soup turns a banal lunch into a real holiday.

250 g porcini mushrooms;
3 potato tubers;
1 onion;
the same amount of carrots;
1 tbsp. flour;
200 ml cream (optional);
1 tbsp. oils;
1 clove of garlic;
salt;
bay leaf, ground black pepper, a couple of allspice peas.

Preparation:

Wash the mushrooms as best as possible, cut them into large pieces. Place in a saucepan of cold water and bring to a boil. Skim off any foam that appears, add a little salt and cook at light bubbling for at least 40 minutes.
Cut the potatoes into roughly the same slices as the mushrooms. Throw it into the pan along with the bay leaf and allspice.
Fry randomly chopped onions and carrots in any oil as desired. As soon as the vegetables turn golden and become soft, transfer them, along with the fat, to the soup.
Quickly fry a spoonful of flour without oil in a frying pan until caramelized. Wait until it cools down, transfer to a cup and dilute with a couple of tablespoons of cold water until smooth.
In a thin stream, without ceasing to stir, first pour in the flour mixture, and then the warm cream.
Add salt and pepper to taste, add a clove of garlic, passed through a crush. After a minute, turn off the soup.

Mushroom and cabbage soup

Let's prepare some delicious cabbage soup? Then write down the recipe.

Let's take:

1 carrot,
200 g of any mushrooms,
onion,
5 potato tubers,
300 g fresh cabbage,
salt to taste,
2 bay leaves and 4 peppercorns.

First, boil the fruits of the forest and drain the water.

Shred carrots and white cabbage. Cut the onions and potatoes into pieces.

Fry onions and carrots in vegetable oil in a thick-bottomed frying pan. Until the vegetables are soft.

Now fill the mushrooms with water and heat. Add cabbage and potatoes to boiling water. Transfer the roast. Now you need to add salt.

Cook the cabbage soup until the potatoes are ready. At the end of cooking, add pepper and bay leaves.

We take the grounds and pour them into plates.

Delicious mushroom soup with chanterelles

Chanterelles are perhaps the first forest mushrooms to appear on our table. It is not surprising that the soup with them seems even tastier and more aromatic.

3.5 liters of water;
300 g fresh chanterelles;
2 potatoes;
1 carrot;
1 small onion;
salt, oil for frying.

Preparation:

Wash the chanterelles thoroughly, remove small debris and sand. Place them in a saucepan and pour an arbitrary amount of boiling water over them.
Leave for 7-10 minutes, drain the liquid and rinse again in cold water.
Boil 3.5 liters of water and place the prepared mushrooms in it. As soon as it boils again, skim off any foam that appears and reduce the heat. Cook for about 1 hour.
Then add the potatoes cut into arbitrary slices.
Grate the carrots coarsely, chop the onion. Fry in vegetable oil, bringing the vegetables until soft and lightly golden brown.
Place the roast into the boiling soup and cook for another 20–25 minutes.
Finally, add salt to your taste.

How to make mushroom soup from dried mushrooms

The beauty of dried mushrooms is that you only need one large handful to make the soup. And the taste and richness will be the same as with fresh ones.

50 g dried mushrooms;
1.5 l of water;
4 medium potatoes;
1 small carrot;
1 onion splinter;
2 bay leaves;
2 tbsp. flour;
a piece of butter for frying;
salt.

Preparation:

Rinse dry mushrooms to remove any possible dust and pour a glass of boiling water. Leave for half an hour to swell.
Peel the carrots and onions, chop finely and fry in butter until caramelized. Finally, add flour, stir quickly and after 1-2 minutes turn off the heat.
Pour the water in which the mushrooms were soaked into a pan of boiling water. Cut the mushrooms themselves into small pieces and send them there.
After 20 minutes of continuous boiling over low heat, add potatoes cut into small cubes.
After another 10–15 minutes, add the roast, salt and bay leaves.
Cook for another 10-15 minutes until the potatoes are soft. After turning off the heat, let the mushroom soup sit for at least 15 minutes.

Creamy milk soup with champignons

Personally, we also really liked the recipe with the addition of milk. The taste of the broth is tender and enveloping. By the way, it can be replaced with 10% cream. But we have milk in the refrigerator more often than cream.

Let's take:

200 g champignons,
one piece of carrot and onion,
a couple of potatoes, 100 g of processed cheese,
100 ml milk or cream,
1 tbsp. vegetable oil,
5 sprigs of dill,
salt and pepper are added to taste.

Let's start with the tubers. We clean them and cut them into pieces. Pour 1.5 liters of water into the pan, set it to heat and let it boil.

Place the potatoes in boiling water and boil them for 10 minutes.

Meanwhile, chop the onion and grate the carrots.

We also clean the champignons from the top film or rinse them under water. We cut the caps and legs into plates.

Heat a frying pan and pour a couple of tablespoons of vegetable oil onto it. Then add mushrooms. We evaporate the moisture. After 5 minutes, add onions and carrots and fry for 4 minutes.

Then transfer the mixture to the soup.

Boil everything together for another 10 minutes and pour in the milk. We'll immediately put the cheeses here.

Add pepper and salt for taste and let the broth boil.

Immediately turn off the heat and sprinkle the brew with chopped dill.

Let's wait until our milk delicacy is infused, and enjoy lunch.

Cream of mushroom soup or puree soup

The unusually delicate and smooth consistency of the mushroom cream soup, combined with its wonderful aroma, captivates from the first spoon. This dish will suitably decorate a gala dinner.

500 ml vegetable or mushroom broth;
400 g champignons;
a small piece of celery root;
1 medium carrot;
2 medium onions;
2–3 garlic cloves;
250 ml dry wine (white);
¾ very fat (at least 35%) cream;
a pinch of thyme;
salt, ground black pepper;
olive oil;
some hard cheese for serving.

Preparation:

Cut the onions into medium half rings. Pour olive oil into a deep frying pan; once it is hot, add the onion. Fry over low heat, stirring occasionally, for at least 25–30 minutes.
At this time, wash and peel the mushrooms, set aside one of the most beautiful ones (for decoration), cut all the rest into several parts. Cut the carrots and celery root into circles, chop the garlic as desired.
Pour a little oil into a thick-walled pan and fry the celery and carrots until soft (about 10 minutes). Add garlic and mushrooms, stir-fry for another 5 minutes.
Throw a pinch of thyme into the pan and pour in the wine. Once boiling, cook the vegetables over low heat for 5 minutes, uncovered.
Later add caramelized onions, salt, pepper and pour in the broth. Once the soup comes to a boil, simmer for another 7-10 minutes over medium heat until the liquid has reduced by about half.
Puree the soup with an immersion blender until smooth, reduce the heat to low. Pour in the cream, stir and heat for a minute, without letting the mixture boil.
To serve: cut the reserved mushroom into thin slices, cheese into oblong flat slices. Pour a serving of mushroom puree soup into a plate, place a slice of cheese and a plate of mushroom on top.

Cream soup with porcini mushrooms

This delicious soup is made from fresh porcini mushrooms, but, in a pinch, it can also be prepared from fresh frozen ones. To prepare it you will need (1.2 liters of water).

Ingredients:

Potatoes - 0, kilograms
Fresh porcini mushrooms - 300 gr.
Leek - 80 gr.
Shallots - 45 gr.
Coriander - ½ teaspoon
Black peppercorns - ½ teaspoon
Garlic - 2 cloves
Dry marjoram - 1 teaspoon
Dry basil - 1 teaspoon
Olive oil - 1 ½ tablespoons
Cumin - one pinch
Cream 22% fat - 100 ml
Parmesan – 100 gr

Preparation:

Wash the mushrooms, peel the potatoes. Finely chop the mushrooms, cut the potatoes into small cubes.

Place the potatoes in a saucepan of boiling water and turn the heat to low...

In a hot frying pan without oil, fry the peppercorns, coriander, cumin and grind in a mortar.

Finely chop the garlic, leeks and shallots and fry in a frying pan with hot oil. Add mushrooms, ground spices, salt. Fry for 5 minutes.

Add the prepared mushrooms to the pan with the potatoes and cook over low heat for about one hour. In 15 min. Add basil and marjoram before finishing cooking

Grind the finished soup with a blender, rub through a fine-mesh sieve and return to low heat to warm for about 10 minutes. Then add grated Parmesan and cream and heat again.

Served with specially prepared crackers, which are placed on a plate.

To prepare them you will need:

White bread - 1/3 loaf
Butter - 20 gr.
Olive oil - 3 tablespoons
Garlic - ½ head
Fresh basil - 3 sprigs
Grated Parmesan - 2 tablespoons
Salt to taste.

Heat a frying pan with both types of oil, finely chopped garlic and basil. Fry the bread cut into cubes with a side of 1 centimeter. Sprinkle with Parmesan and place on a plate.

Cream soup served with sour cream, green onions

Mushroom soup made from frozen mushrooms

If you managed to freeze a lot of different mushrooms during the mushroom season, then you can cook delicious soups from them all year round. They can be eaten during fasting and even during a diet.

3.5 liters of water;
400 g frozen mushrooms;
2 medium onions and carrots;
1 tbsp. raw semolina;
4 medium potatoes;
50 g butter;
salt;
greens and sour cream for serving.

Preparation:

Remove mushrooms from the freezer approximately 20–40 minutes before cooking.
Pour cold water into the pan, add slightly thawed mushrooms and bring to a boil over medium heat. As soon as it boils, reduce the heat and simmer for 20 minutes.
Peel the potatoes, chop them as desired and place them in the pan with the fungi.
Finely chop the onion and grate the carrot. Fry until golden brown in butter heated in a frying pan.
Transfer the roast to boiling soup, add salt and other seasonings to your taste.
Wait until the potatoes are completely cooked and add the raw semolina in a thin stream, remembering to stir vigorously to prevent lumps from appearing.
Boil for another 2-3 minutes and turn off the gas. Serve after another 10-15 minutes with herbs and sour cream.

How to cook mushroom mushroom with rice in a slow cooker

Instead of pearl barley, rice is suitable. But for variety, let's cook it in a slow cooker.

Let's take:

400 g – champignons or wild mushrooms,
0.5 kg potatoes,
onion - 100 g,
carrots – 100 g,
rice – 140 g,
vegetable oil,
salt,
water.

Finely chop the onion and potato tubers.

Grate the carrots on the middle side of the grater. Cut the champignons into slices.

Pour 2 tbsp into the multicooker bowl. vegetable oil. Select the “Frying” or “Fry” mode. Select the type of product “vegetables”.

We wait three minutes so that the oil has time to heat up. Pour onions and carrots into it. In three minutes we will send the champignons to them.

Let it simmer for 12 minutes. Let me remind you that when using wild mushrooms, they are first boiled once.

Then rinse the rice with cold water. So that it becomes transparent and dirt and starch come out.

Pour the cereal and potatoes into the multicooker bowl. First add 1 tbsp. salt. Let's pour boiling water over it all.

Approximately 2.5 l. However, be guided by your bowl volume. For different manufacturers, the volume may differ and be smaller.

Now close the lid and select the “soup” program; cooking time is 40-50 minutes. Press “Start” and the cooking program starts.

And we wait for the moment when the multicooker signals the end of the program and run to try the mushroom picker. Sprinkle it with herbs and flavor it with sour cream.

Mushroom soup with cheese

It is believed that the French invented mushroom soup with cheese. Today, any housewife can prepare this popular hot dish if she follows a simple step-by-step recipe. Important: this soup cannot be prepared for future use, so take ingredients strictly for a certain number of servings.

400 g of good hard cheese;
300 g mushrooms;
1.5 l of water;
2–3 potatoes (possible without);
2 tbsp. butter;
2 large onions;
½ tbsp. dry white wine;
4 tbsp olive oil;
3 tbsp. flour;
salt, white pepper; nutmeg;
½ tbsp. cream;
several sprigs of fresh celery.

Preparation:

Cut the potatoes and mushrooms into approximately equal cubes, one onion into thin strips.
Heat about 2 tbsp in a saucepan. olive oil and fry the vegetables for a couple of minutes over high heat.
Pour in the wine and simmer for a couple more minutes until the alcohol evaporates. Pour in the required amount of hot water, after boiling, remove the foam, reduce the gas and cook for about 20–25 minutes.
Add finely chopped celery leaves and puree the hot soup with an immersion blender.
Salt the mushroom puree soup to taste, add mild white pepper, nutmeg and finely grated cheese.
Bring the mixture over low heat to a light boil, pour in the cream and add butter. Turn off the heat and leave for a while.
In the meantime, cut the second onion into thick rings, carefully roll them in flour and fry them on both sides in the remaining olive oil. Serve fried onion rings with cheese and mushroom cream 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.

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:

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

Soup with mushrooms and melted cheese

Ordinary processed cheese completely replaces expensive hard cheese. The dish turns out to be more affordable in cost, but no less tasty and rich.

500 g fresh champignons;
3–4 potatoes;
1 onion;
2 good quality processed cheese;
50 g medium fat cream;
40 g butter;
salt, nutmeg, white pepper to taste.

Preparation:

Pour approximately 1.5 liters of water into a small saucepan. Bring to a boil and add the diced potatoes.
While the potatoes are cooking, cut the champignons into thin slices. Heat the oil in a frying pan and fry the mushrooms for 3-5 minutes while stirring.
Add onion, cut into quarter rings, to the pan with the mushrooms. Sprinkle with pepper and nutmeg and cook for another 3-5 minutes.
Quickly cut the processed cheese into small cubes so that it melts faster and place them in the frying pan. Add some broth from the pan.
Simmer the mixture for a couple of minutes. As soon as the cheese is completely melted, pour the cheese and mushroom mixture into the pan.
Add salt to your taste, pour in warm cream, let it boil and turn off the heat.
After 5-10 minutes of steeping, serve.
Do you want to make a rich mushroom soup with cheeses in chicken broth? Watch detailed video instructions.

The most delicious recipe with melted cheese and chanterelles

Processed cheese gives the soup a creamy taste and a beautiful milky color. However, you need to read the ingredients and buy exactly “processed cheese” and not “processed cheese product”. After all, the cheese product is harmful in composition, and is also almost insoluble in the broth. For this kind of first course I use Hochland briquettes. There have been no problems with them so far. I wrote about cream soups separately.

Let's take:

300 g chanterelles,
5 potatoes,
carrots,
onion,
a pack of processed cheese,
2 liters of water.

Advice! It is better to soak the chanterelles overnight in salted water, then they will not taste bitter and will cook faster.

In the morning, cut the potatoes into pieces. Peel the onion and chop it into cubes. Grate or chop the carrots.

Heat butter or vegetable oil in a frying pan and add onion. Fry it until transparent. Then add the carrots and cook until soft.

During this time, let the water heat up. We’ll also have time to chop and fry the mushrooms.

Place potatoes into boiling water. Then we send the roast and chanterelles. Salt and pepper to taste.

The potatoes will cook and become soft. It should be easily pierced with a fork or knife, let's drain the cheese.

But to make it dissolve faster, cut it into pieces or grate it on the coarse side of a grater. Stir until the soup acquires a uniform milky color and the pieces of cheese are completely dissolved.

Then cover the pan with a lid and leave to brew.

Mushroom soup with cream - a very delicate recipe

Very delicate creamy mushroom soup is served in many restaurants as an exquisite delicacy. But using the following recipe, it will not be difficult to prepare it at home.

300 g champignons;
1 small onion;
1–3 potatoes;
150 ml heavy cream;
30 g butter;
salt, herbs.

Preparation:

Bring about 1.5 liters of water to a boil. Add peeled and cut into small cubes potatoes. (Using potatoes, you can adjust the thickness of the soup: for a thin one, 1 tuber is enough; for a thicker puree, take 2-3 pieces.)
Wash the champignons, peel off the outer skin and cut into slices. Fry them until golden brown in half a portion of butter.
Transfer the fried mushrooms to an empty plate, and in a frying pan, adding the remaining oil, sauté the onion, cut into half rings.
As soon as the potatoes are soft, add mushrooms and onions to the soup and simmer on low for no more than 5 minutes.
Add salt, pour in heavy cream at room temperature, bring to a boil. Throw in the finely chopped herbs and turn off the heat.
Let stand for 3-5 minutes and puree the soup with a blender until creamy.

Spubnitsa soup according to a folk recipe

In the Urals, mushrooms used to be called “lips.” Hence the name of the first dish. Usually they make sponge from fresh mushrooms.

Required:

100 g - peeled mushrooms
40 g - millet
20 g - onion
4 tbsp. spoons of sour cream
10 g - butter
herbs and salt - to taste

Preparation:

1. Dip the prepared mushrooms into hot water at the same time as the washed millet.

2. Cook the mushroom soup over low heat until the millet is ready.

3. Fry the onion in butter with sour cream and salt.

4. Season the soup with fried onions and cook a little. The sponge is ready.

Mushroom soup with barley

Pearl barley is very beneficial for the body, and especially for the brain. It has been proven that pearl barley sharpens thinking and increases intelligence. Don't miss the opportunity and prepare mushroom soup with barley.

0.5 tbsp. raw pearl barley;
300 g mushrooms;
5–6 medium potatoes;
1 onion;
vegetable oil;
laurel;
salt;
a few peas of allspice.

Preparation:

First, wash the pearl barley well and fill it with cold or hot water. Leave for about half an hour.
At this time, cut the mushrooms into medium pieces and place them in a saucepan with boiling water (2.5–3 l). Boil them on low gas for 15–20 minutes.
Remove the boiled mushrooms with a slotted spoon. Strain all the liquid from the pearl barley and add it to the boiling mushroom broth. Cook for about 30–40 minutes.
Now add peeled and diced potatoes to the soup.
Finely chop the onion and quickly fry it in a small portion of vegetable oil until golden.
Add the mushrooms from the broth and fry everything together on low gas for another 5-7 minutes.
Transfer the fried mushrooms to the soup, add salt and season to taste. If the pearl barley is not soft enough, then cook until it is completely cooked; otherwise, 3–5 minutes with a quiet bubbling is enough.
Remove from heat and let soup sit for at least 15 minutes.

Mushroom soup with chicken

Mushroom soup prepared according to the following recipe turns out even tastier and richer. Chicken meat adds special satiety to it.

300–400 g chicken fillet;
300 g mushrooms;
150 g thin vermicelli;
one medium onion and one carrot each;
2–3 garlic cloves;
butter and vegetable oil;
salt, dill.

Preparation:

Use fresh or frozen mushrooms. (You can also use dry ones in quantities of about 50 g, but they should be soaked in advance.) Place them in cold water, bring to a boil, skim off the foam and cook at low bubbling for about an hour.
Peel the potatoes, cut them as desired and place them in a saucepan with boiling mushroom broth. The mushrooms themselves can be left in the soup if desired or used to prepare other dishes.
Cut the chicken fillet into small pieces. Heat a mixture of butter and vegetable oil (1 tablespoon each) in a frying pan and fry the chicken until golden brown.
During this time, peel and cut the onions and carrots. Fry with the chicken until golden brown (5-7 minutes).
Place the fried meat in the soup and cook until the potatoes are fully cooked.
Add salt to taste, throw in a couple of handfuls of thin noodles. Boil for 2-5 minutes (depending on the quality of the pasta), add chopped garlic and turn off.
Let the soup sit for 10–15 minutes, while the noodles will cook and the food will cool a little.

How to cook mushroom soup from fresh mushrooms

The classic recipe will describe step by step the process of preparing fresh mushroom soup. In addition to the main ingredient, you will need the most common products that are always in the kitchen.

150 g of fresh (any) mushrooms;
1 medium carrot;
1 onion;
3–4 medium potatoes;
1 tbsp. butter;
the same amount of vegetable matter;
salt.

Preparation:

Wash fresh mushrooms thoroughly, remove the skin if necessary, cut off all damaged areas and the edge of the stem.
Cut the prepared mushrooms into large pieces and place them in a saucepan with 3 liters of cold water. Immediately add a little salt and cook after boiling for about 20-25 minutes, until the mushroom pieces sink to the bottom.
In the meantime, peel the potatoes and chop them into small cubes. Once the mushrooms are cooked, add the potatoes.
Grate the peeled carrots coarsely, chop the onion into quarter rings. Fry the vegetables in heated vegetable oil until soft and a caramel crust appears.
About 15–20 minutes after adding the potatoes, transfer the fried vegetables into a pan of boiling soup.
Add salt to your taste, boil for another 5-7 minutes and remove from the stove.
Throw a piece of butter into the pan and, if desired, chopped herbs. Serve after 10-15 minutes.

Video recipe for delicious soup made from fresh boletus and boletus

In this video, the author has prepared for you a recipe for aromatic and very tasty mushroom soup. In this case, it is prepared from boletus and aspen mushrooms. Even at the beginning of the video, your mouth is watering and it seems that you can hear the aroma of mushrooms. Enjoy watching!

Get mushroom soup recipes on your social networks. While the forest is rich in fresh mushrooms, you need to eat more of them, in the form of soups or other dishes. The main thing is to cook them correctly so that the desired lunch does not lead to health problems.

By following our step-by-step recipes with photos, you are sure to prepare a delicious, aromatic soup for the whole family! I wish you success in cooking and more! Come visit us more often, cook and share your impressions in the comments!

See you soon!