Mushroom soup with meat - light and healthy: recipe with photos and videos

Home Mushroom soups

Most housewives love to cook mushroom soup with meat, because this dish does not have a strict, clear recipe. It is good because it gives endless scope for culinary experiments, because you can cook it in a completely new way every time, just change the set of products and the shape of the cut.

The benefits of mushroom soups are well known, because mushrooms contain a large amount of vitamins and minerals necessary for the normal functioning of the human body. In addition, mushrooms are rich in proteins of plant origin, but remember that due to this, mushroom soups are quite high in calories.

Mushrooms are called forest meat, forest bread and even forest vegetables, and this is not an exaggeration. Mushrooms can easily replace all these products on your table. The main thing is that this wonderful product is of high quality. When buying mushrooms at the market, be sure to lightly press the cap and stem of the mushroom; if they are watery to the touch or, on the contrary, crumble into dust, it is better to refuse to buy them.

How to cook mushroom soup with meat - 15 varieties

Mushroom soup with frozen honey mushrooms
Mushroom soup with meat - oyster mushrooms with smoked meat
Mushroom soup with meat and dumplings
Mushroom soup with meat and noodles
Mushroom soup with canned champignon meat
Mushroom soup with meat and cheese
Mushroom soup with meat and chanterelles
Mushroom soup with meat - “Beijing style”
Mushroom soup with meat and pickled cucumber
Mushroom soup with meat and buckwheat
Mushroom soup with meat and coconut milk “Thai style”
Mushroom soup with meat and barley
Mushroom soup with meat - creamy champignon soup
Mushroom soup with meat and shiitake mushrooms
Mushroom soup with meat and tomatoes “Greek style”

Buckwheat soup with pork

Photo: zen.yandex.ru
Serve it with aromatic herbs!

You will need:
200 g of pork, 2 potatoes, 200 g of champignons, 0.5 cups of buckwheat, 1 carrot, 1 onion, spices.
Preparation:

Boil the pork for 40 minutes after boiling, add potatoes, and when it boils, add buckwheat. Fry chopped onions, carrots and mushrooms until golden, put them in a saucepan after the potatoes are ready, season the soup and simmer for another 5 minutes.

Mushroom soup with frozen honey mushrooms

According to many culinary specialists, the most delicious of mushroom soups is forest mushroom soup, not only from fresh, but also from frozen mushrooms.

How to defrost mushrooms naturally. Transfer the mushrooms to a separate bowl and place it on the bottom shelf of the refrigerator. It will take about 10 hours to defrost one kilogram of mushrooms. Then they can be used as fresh.

Ingredients:

Potatoes 0.5 kg.
Beef 300 gr.
Honey mushrooms 0.3 kg.
Onion 1 pc.
Carrot 1 pc.
Vegetable oil (any) 5 tbsp. spoons
Salt pepper
Sour cream 3 tbsp. spoons
Greens to taste

Preparation:

Boil meat broth. Remove meat from broth. Cut the meat into portions.

Place the meat back into the broth. Defrost honey mushrooms first. Drain off excess liquid. Finely chop the mushrooms.

Transfer the mushrooms to the broth. Let the mushrooms cook for 15 minutes. Peel the potatoes, cut into strips.

Transfer potatoes to a saucepan and cook for 30 minutes. Prepare a frying mixture of finely chopped onions and shredded carrots.

Transfer the finished roast into the soup 10 minutes before the end of cooking. Sort the greens with your hands and chop finely. Add herbs, salt, pepper to the soup.

Serve with sour cream.

Option 2: Rice mushroom soup with meat broth - quick recipe

Simpler does not mean worse, and although cooking is a leisurely business, there are times when the table needs to be set very quickly.
Eating dry is not the best choice; it is still better to spend half an hour preparing a simple and quick soup. The set of products is simple, the technology is, as they say, old-fashioned, and a pot of aromatic mushroom soup is already waiting for the eaters. Ingredients :

lean chicken (breast or other parts without skin, fat and bones) – 250 grams;
200 gr. small fresh mushrooms and potatoes;
one onion and medium-sized carrot;
three full spoons of rice;
salt and mushroom spices;
a tablespoon of oil.

How to quickly cook mushroom soup with meat broth

Step 1:

In a three-liter saucepan we put a quarter of the carrots, half of the onion and all the meat, washed and cut into small pieces. Pour water so that it does not reach three to four centimeters to the edge, set it to moderate heat.

Step 2:

Boil the chicken for about half an hour, meanwhile rinse the vegetables with running water, peel and quickly chop. Place the potato cubes in the broth, at the same stage add salt and spices. After the potatoes, add the rice; just sort it out and rinse it quickly.

Step 3:

In heated oil, sauté the onions and carrots for just a minute. Then add slices of mushrooms and slightly raise the temperature. Place the noticeably softened roast into a saucepan and cook the soup, covered, for up to ten minutes.

Mushroom soup with meat - oyster mushrooms with smoked meat

It will take you only 15 minutes to prepare this soup, and the dish will delight you with its delicate consistency and magnificent aroma.

Ingredients:

Oyster mushrooms fried with carrots and onions 300 gr.
Potatoes (peeled) 0.5 kg.
Smoked beef 200 gr.
Egg (boiled) 6 pcs.
Greens 50 gr.
Sour cream 50 gr.
Salt to taste

Preparation:

Cut the potatoes into medium-sized cubes. Cut the beef into cubes, portionwise.

Place beef and potatoes into boiling water. Add salt to the soup to taste. Cut the eggs into medium-sized cubes.

Finely chop the greens. 5 minutes before the end of cooking the soup, add eggs and herbs to the pan. Mix carefully. Season the soup with sour cream.

Pork soup with eggplant

Photo: ok.ru
The interesting taste of eggplant will add variety to your daily diet.

You will need:
250 g pork, 5 potatoes, 1 onion, 1 carrot, 2 eggplants, spices.
Preparation:

Cut the meat into pieces, add water and cook for half an hour. Cut the peeled eggplants and potatoes into cubes. Add potatoes to the broth and cook until tender, and fry the eggplants with onions and carrots. Place the roast into the soup, season and boil for about 10 minutes.

Mushroom soup with meat and dumplings

To make mushroom soup with dumplings, you don't need to buy a lot of ingredients. The necessary products for it are mushrooms, cornstarch and leeks. If you wish, you can supplement the soup with any vegetables that are stored in your refrigerator.

Ingredients:

Chicken fillet (chopped) 500 gr.
Chicken broth 2 cups
Leeks (chopped) 2 cups
Celery (chopped) 1 cup
Porcini mushrooms (cut into strips) 300 gr.
Olive oil 2 tbsp. spoons
Garlic (finely chopped) 1 clove
Bay leaf
Thyme stalk 2 pcs.
Ground black pepper 0.25 teaspoon
Parsley, chopped 0.3 cups
Corn kernels 1 cup
Carrots (chopped) 1 cup
Corn starch 1 cup
Salt 1 teaspoon

Preparation:

Heat oil in a saucepan. Add garlic, carrots, celery, onion, mushrooms, bay leaf and thyme. Add chicken. Fry for 15 minutes.

Pour the broth into the pan, put the corn in it. Add spices.

Cook over low heat for 20 minutes.

Prepare the dumplings:

Knead a stiff dough from cornstarch and water. Roll out the dough into long, thin strips. Cut the dough with scissors into pieces 2-3 centimeters wide.

Bring the soup to a high boil. Place pieces of corn dough into it one at a time. Cook for 10 minutes without stirring. Add parsley to the soup.

Pork and Lentil Soup

Photo: zen.yandex.ru
We recommend using red lentils because they cook faster.

You will need:
500 g pork, 1 cup lentils, 2 potatoes, 1 pepper, 1 onion, 1 carrot, spices.
Preparation:

Boil the meat for an hour and add the potato cubes and lentils. Finely chop the remaining vegetables, fry and add to the soup after the potatoes are ready. Simmer for another 15 minutes and season.

15 simple and delicious lamb dishes

Mushroom soup with meat and noodles

Hot, hearty, rich soup is an ideal dish for a family dinner during the cold season. Cook the meat broth in advance and then it will take you 20-30 minutes to serve fresh soup to the table.

Ingredients:

Meat broth 2 liters
Beef (boiled) 100 gr.
Vermicelli 75 gr.
Champignons 100 gr.
Carrots (peeled) 1 pc.
Onions (peeled) 1 pc.
Potatoes (peeled) 3 pcs.
Sweet pepper 1 pc.
Greens 50 gr.

Preparation:

Cut the potatoes into cubes. Grate the carrots on a fine grater. Chop the onion very finely. Sort the greens and chop finely. Peel the pepper and cut into strips.

Peel the champignons and cut into slices. Cut the meat into cubes. Bring the broth to a boil. Place the meat, carrots, onions and potatoes into the broth.

Cook for about 15 minutes. Add mushrooms and vermicelli, pepper and herbs to the soup. Season with spices to taste.

Soup of dried white mushrooms with noodles and potatoes

Soup with dried porcini mushrooms differs sharply in taste from broths prepared with other types of mushrooms, and only for the better. This dish will add some variety to your everyday dinner table.

It cooks very quickly, and at the same time contains a lot of vitamins and microelements that residents of big cities lack.

However, it should be remembered that for children under 7 years old, mushrooms are hard on the stomach, and therefore it is better for children not to cook soup from dried mushrooms.

Some practical tips for making the most delicious wild mushroom soup.

To make porcini mushroom soup truly delicious, you need to follow the following recommendations:

We carefully select the product. The color of dried mushrooms should be uniform, and the surface should be free of wormholes and mold;
You can taste dried porcini mushrooms and if some of them are bitter, they are put aside. Such ingredients will make the broth tasteless;
Before cooking, the ingredient is soaked for several hours in cold, boiled water. In this case, the dried mushrooms will absorb the required amount of moisture and reward the broth with an unforgettable aroma;
to emphasize the aroma of porcini mushrooms, they are soaked in milk before preparing the soup;
Mushroom water (this is the one obtained as a result of soaking the product) should never be poured out. It is used for further cooking of mushroom soup.

Ingredients

70 g dried porcini mushrooms;
3 medium potatoes;
medium sized carrots 1 pc.;
small onions 1 pc.;
20 g butter;
up to 5 tbsp. l. small vermicelli;
bay leaf and ground pepper;
greens for decoration (divided onions and dill).

Mushroom soup made from dried porcini mushrooms with thin noodles - step-by-step recipe with photos

Mushrooms must be carefully inspected and sorted before cooking. Then they are poured with cold, boiled water and left for 3 hours.

After the time has passed, the mushrooms are removed from the resulting brine and washed again. The resulting water must be filtered through several layers of gauze. As a result, possible debris and sand are filtered from the liquid;

Then they do it at their own discretion. Some people like their mushrooms fried, so they put them in a frying pan. Some people prefer boiled porcini mushrooms, and therefore boil them in water (the same one obtained after soaking the product). But in any case, we cook soup from dried mushrooms in brine. Mushrooms are fried and boiled for 20 minutes;

In the meantime, while the mushrooms are cooking, let’s get to the vegetables. Potatoes, carrots and onions are peeled. The potatoes are cut into cubes, the carrots into strips, and the onions are simply finely chopped.

If the dried mushrooms have been boiled, then after 20 minutes the potatoes are added to the broth. If they were fried, then the brine water is poured into a saucepan, brought to a boil, and mushrooms and potatoes are added there. All this is added salt. Sauté onions and carrots on the stove over low heat. When ready, add it to the saucepan.

When the mushroom soup is almost ready (the potatoes fall apart when pressed), add vermicelli to the pan. Cook for another 2-3 minutes, stirring continuously. At the end of cooking, season the mushroom soup with ground pepper. Ready.

Aromatic soup with wild mushrooms and thin vermicelli is served in portioned bowls with green onions and dill. The dish can be supplemented with sour cream. It’s very tasty if you replace regular bread with salted crackers.

Mushroom soup with canned champignon meat

Everyone knows that hearty and tasty mushroom soups are prepared from fresh, dried, or frozen mushrooms. However, in modern cooking, soups are also made from canned mushrooms. They turn out just as tasty, only they cook much faster.

Ingredients:

Water 2 liters
Chicken 300 gr.
Potatoes 0.5 kg.
Carrot 1 pc.
Onion 1 pc.
Champignons 1 jar
Semolina 1 tbsp. spoon
Olive oil 1 tbsp. spoon
Greenery
Spices, salt

Preparation:

Boil chicken broth. Remove the poultry meat and separate it into fibers. Place the meat in the broth. Open a jar of champignons. Drain off excess liquid.

Finely chop the mushrooms. Peel the potatoes, cut into strips. Transfer potatoes to a saucepan and cook for 20 minutes. Prepare a fry of finely chopped onions, chopped carrots and mushrooms.

Transfer the finished roast into the soup 10 minutes before the end of cooking. Add salt and pepper to taste. Pour semolina into the soup in a thin stream.

Mix carefully. Sort the greens with your hands and chop finely. Add greens to the soup.

Option 4: Unusual mushroom soup in meat broth with barley

By adding pearl barley to any soup whose recipe allows for such a combination, you get hearty first courses.
The proposed mushroom soup with meat broth uses fast-cooking cereals. This eliminates the process of prolonged soaking or separate boiling of pearl barley. Ingredients :

a quarter kilogram of boneless pork;
liter of rich broth;
half a glass of instant barley;
200 grams of champignons;
two carrots and a medium-sized onion;
two tablespoons of tomato sauce and four soy sauce;
garlic, spices and salt.

Step by step recipe

Step 1:

In a cauldron (pot without an inner covering), heat the oil. Place the pork, cut into small, centimeter cubes, salt and season. Fry until dark brown.

Step 2:

Place the meat in a bowl, add no more than a tablespoon of oil and fry the chopped onion and coarsely grated carrots. After a minute, add the mushrooms cut into narrow slices. Cook until the liquid no longer comes out noticeably when stirred.

Step 3:

Add and mix tomato, chopped garlic and spices. After a minute or less, pour in the soy concentrate, followed by the broth. Stir with a slotted spoon, making sure no food sticks to the bottom of the pot. Place the meat in the broth and cook for about fifteen minutes.

Step 4:

Add the cereal last and cook the soup, depending on its readiness.

Mushroom soup with meat and cheese

Do you need to quickly and deliciously feed your family a hearty meal? An excellent recipe for mushroom soup with processed cheese will come in handy.

Ingredients:

Chicken broth 3 liters
Chicken meat 200 gr.
Potatoes (peeled) 5 pcs.
Onion (peeled) 2 pcs.
Carrots (peeled) 1 pc.
Champignons 350 gr.
Processed cheese 2 pcs.
Greens 50 gr.
Salt, pepper, bay leaf
Butter 50 gr.

Preparation:

Bring the broth to a boil. Separate poultry meat into fibers. Transfer the meat to the broth. Cut the potatoes into small cubes.

Transfer the potatoes to the boiling broth. Cook until done. Cut the mushrooms into slices. Chop the onion very finely. Grate the carrots on a fine grater.

Fry mushrooms in a frying pan. Add onions and carrots to the mushrooms. Fry the vegetables until done. Transfer the roast to the boiling broth.

Break the cheese with your hands or grate it on a coarse grater. Add cheese to boiling soup. Stir gently until completely dissolved. Cook for 10 minutes.

Sort the greens with your hands and chop finely. Serve with butter and herbs.

Option 1: Classic recipe for mushroom soup with meat broth

Having carefully studied culinary collections, it is easy to come to the conclusion that in most cases mushroom soups are cooked in broths made from the meat of large animals.
As a rule, this is meat and bone broth from young veal, less often pork breast broth. Mushrooms are predominantly used from the wild, but publications in recent years increasingly contain recipes for champignon or oyster mushroom soups in chicken broth. Still, we will consider the traditional recipe to be the one according to which our grandmothers treated our grandfathers, we will only change the variety of mushrooms to a more accessible one. Ingredients :

veal with bone – half a kilogram;
300 grams of fresh or frozen, medium-sized champignons;
5 medium-sized potatoes;
one medium-sized carrot and one large onion;
salt, parsley, bay leaf and hand-ground pepper.

Step-by-step recipe for mushroom soup with meat broth

Step 1:

It is advisable to sort out the mushrooms, regardless of what kind you have. Rinse and cut fresh ones, thaw frozen ones first. If there is no other option but dried, first soak them in very hot water for an hour to swell. Fry the mushroom slices in oil, first until all the moisture has evaporated, then until there is a strong fried aroma.

Step 2:

Rinse and cut the veal down to the bone. Place in a three-liter saucepan and fill in up to half the volume of water. Set the heat to high first, and after boiling and removing the foam, turn it to low. Simmer covered for up to two hours.

Step 3:

Cook the prepared mushrooms in the same volume of water, in another pan, for forty minutes. We remove the meat from the meat broth, use it for other dishes, strain the liquid, and mix it with the mushroom broth. Salt, add bay leaf and pepper. Cook at moderate boil for half an hour.

Step 4:

Peel and chop the vegetables. Potatoes - into slices, carrots into three medium graters, onions - into rings, then into slices no longer than a centimeter. Add all the vegetables at the same time and cook for another twenty minutes.

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Mushroom soup with meat and chanterelles

Mushroom soup with chanterelles turns out to be joyful in color, taste and aroma. In the forest, these mushrooms appear first and grow throughout the summer. So, look at the recipe and cook!

Ingredients:

Water 3 liters
Chicken 0.5 pcs.
Rice 0.5 cups
Peppercorns, bay leaves 3-4 pcs.
Chanterelles 300 gr.
Onions (peeled) 1 pc.
Potatoes (peeled) 4 pcs.
Greens (parsley, dill, tarragon)
Sour cream optional.

Preparation:

Cook chicken broth. Wash and sort the chanterelles. Chop mushrooms that are too large. Boil the chanterelles in a separate bowl. Rinse the chanterelles again.

Boil the mushrooms again in new, salted water. Remove the poultry meat from the broth into a separate bowl. Shred the chicken and return it to the soup.

Add rice to the broth. Cook for 15 minutes. Cut the potatoes into small cubes. Add potatoes and a whole peeled onion to the soup.

Cook for 10 minutes. Add mushrooms to the soup. Cook for 3 minutes. Remove the onion from the soup and discard. Sort the greens with your hands and chop finely.

Serve with sour cream and herbs.

Pork soup with vegetables

Photo: recipe-borscha.ru
A tasty and interesting dish always turns out different thanks to a different set of vegetables.

You will need:
250 g pork, 3 potatoes, 1 carrot, 1 onion, 1 pepper, 1 handful of corn, 100 g cauliflower, 100 g green beans, 0.5 zucchini.
Preparation:

Boil the pork for half an hour after boiling, skimming off the foam. Roughly chop all the vegetables, lightly simmer and season. Place the potatoes in the soup, and after 5-7 minutes, fry them, and cook until done.

Mushroom soup with meat - “Beijing style”

Beijing style soup has a wonderful rich taste. The main thing is to strictly follow the recipe and buy all the necessary ingredients in advance.

Ingredients:

Beef 500 gr.
Water 1–1.5 liters
Mushrooms 50 gr.
Kohlrabi cabbage 100 gr.
Ginger (root) 1/2 pcs.
Soy sauce 0.5 tbsp. spoons
Fat for frying 0.5 tbsp. spoons
Salt to taste
Pepper to taste.

Preparation:

Cut the beef into portions. Grate the ginger on a fine grater. Fry the meat with ginger for 10 minutes. Bring the broth to a boil.

Place the fried meat into it. Cook until the broth has reduced by half. Peel the mushrooms and cut into slices. Grind the kohlrabi.

Strain the broth. Add mushrooms and kohlrabi cabbage to the broth.

Bring the soup to a boil. Season with salt and pepper, cover and cook for 15 minutes. Add soy sauce before serving.

Pea soup with pork and smoked meats

Photo: liveinternet.ru
Classic aromatic pea soup for lunch.

You will need:
600 g pork, 300 g smoked meats, 250 g peas, 1 carrot, 1.5 onions, 2 potatoes, spices.
Preparation:

Boil the pork with half an onion and spices until done. Fry the carrots and onions until soft and simmer a little with seasonings.

Place pre-soaked peas in the broth and bring to a boil. Then add smoked meats, after 5 minutes - frying, and a little later - potatoes. Cook the soup until the potatoes and peas are ready.

Mushroom soup with meat and pickled cucumber

This recipe for a real “manly” soup will help feed the whole family. Thanks to the real meat broth, the soup turns out to be very satisfying, the mushrooms give it their flavor, and the pickled cucumber adds spice and piquancy. Perfect!

Ingredients:

Meat 300 gr.
White mushrooms 300 gr.
Cucumber (salted) 2 pcs.
Carrots (peeled) 1 pc.
Onions (peeled) 1 pc.
Potatoes 5 pcs.
Soy sauce 2 tbsp. spoons
Salt
Greens 20 gr.
Sour cream - for serving.

Preparation:

Boil meat broth. Remove the meat and cut into portions. Place the meat in the broth.

Peel, wash and chop the porcini mushrooms. Boil the mushrooms in a separate bowl. Drain the mushrooms.

Boil the mushrooms again in fresh salted water. Transfer the mushrooms to the broth. Cook for 15 minutes. Peel the potatoes, cut into strips.

Transfer potatoes to soup. Cook for 15 minutes. Grate the carrots on a coarse grater. Finely chop the onion.

Fry onions and carrots. Chop the pickled cucumbers very finely.

Squeeze out excess juice with your hands. Add pickles with fried vegetables. Simmer on fire for 1-2 minutes. Add soy sauce.

Add vegetables to the pan. Boil. Add salt to taste. Serve with sour cream and herbs.

Tomato soup with pork

Photo: fotostrana.ru
Fresh peeled tomatoes are also suitable.

You will need:
300 g of pork, 400 g of tomatoes in their own juice, 1 onion, 1 carrot, 2 peppers, 4 potatoes, 2 cloves of garlic, 1 bunch of herbs, spices.
Preparation:

Boil the pork for 40 minutes, add chopped potatoes, and continue cooking. Fry the onion with garlic, add the pepper cubes, and after a couple of minutes, finely grated carrots.

After another couple of minutes, pour in the mashed tomatoes and stews under the lid. Add the roast to the soup, bring to a boil, add garlic, spices and herbs, and let it brew for 15 minutes.

Mushroom soup with meat and buckwheat

The classic recipe for mushroom soup is one of the most amazing dishes in Russian cuisine. Prepared in beef broth with the obligatory addition of dried mushrooms.

Ingredients:

Beef meat 1 kg.
Fresh mushrooms 300 gr.
Dried mushrooms 50 gr.
Buckwheat 6 tbsp. spoons
Potatoes 3 pcs.
Carrot 1 pc.
Onion 1 pc.
Vegetable oil 3 tbsp. spoons
Spices to taste.

Preparation:

Rinse the meat thoroughly. Pour cold water over the meat. Boil. Skim off the foam and pour off the first broth.

Pour boiling water over the meat and cook over low heat until fully cooked. Pour boiling water over the dried mushrooms. Cover the pan with a lid and leave to soak.

Wash fresh mushrooms and cut into slices. Fry mushrooms until soft in vegetable oil

Make a roast of carrots and onions. Remove meat from broth. Cut into portions.

Peel the potatoes, cut into small cubes and add to the broth. Transfer all the mushrooms to the broth. Add buckwheat to the soup and cook until done

When the potatoes are almost ready, add fried vegetables and spices. Cook until fully cooked.

Description of preparation:

The recipe for soup with mushrooms and meat, in general, allows the use of both beef and pork.
Even with chicken or turkey broth, this soup turns out very tasty - for those, of course, who like hearty (as they also say “rich”) soups. You can season such a soup with rice or noodles, but then a carbohydrate boost will be added to the protein boost. So it’s better to add vegetables - the soup will turn out not only nutritious, but also healthy. And, of course, don't forget the greens! Purpose: For lunch Main ingredient: Meat / Beef / Pork / Veal / Mushrooms Dish: Soups

Mushroom soup with meat and coconut milk “Thai style”

Another Asian style soup recipe. The combination of meat, mushrooms and coconut milk makes this soup especially good in summer.

Ingredients:

Champignons (small) 450 gr.
Chicken 0.5 pcs.
Lime (zest and juice) 1 pc.
Coriander (fresh, chopped) 3 tbsp. spoons
Soy sauce 2 teaspoons
Coconut milk (canned) 280 ml.

Preparation:

Boil chicken broth. Remove the poultry meat and separate it into fibers.

Place the meat in the broth. Pour thinly sliced mushrooms into hot broth.

Add juice and grated lime zest, chopped coriander, and soy sauce to the broth. Bring to a boil over low heat. Cook for 3-5 minutes.

Cool the soup slightly. Grind the soup with a blender until smooth. Pour the prepared cream soup back into the pan.

Add coconut milk. Stir and heat the soup over the fire, without bringing to a boil.

Add salt to taste. When serving, garnish with chopped herbs.

Cheese soup with pork

Photo: recipe-borscha.ru
Choose processed cheese that will definitely melt completely in the broth.

You will need:
200 g pork, 3 potatoes, 1 onion, 0.5 carrots, 20 g butter, 150 g processed cheese, spices.
Preparation:

Cut the pork into cubes and boil for 35 minutes, and then add the potato wedges and cook for another 20. Fry the carrots and onions in butter, and transfer the frying into the soup along with the spices. After boiling, add grated processed cheese and cook until it melts.

Mushroom soup with meat and barley

A soup recipe proven over the years. Namely, mushroom soup with meat and barley. Divine smell, taste, appearance - that's what you get by choosing this recipe.

Ingredients:

Fresh mushrooms (champignons) 210 gr.
Butter 45 gr.
Onion 1 pc.
Water 5 glasses
Beef 200 gr.
Carrots 2 pcs.
Pearl barley 0.25 cups
Potatoes 1 pc.
Celery, herbs to taste
Laurel leaf
Basil
Salt.

Preparation:

Peel the onion and finely chop it. Peel the carrots and cut into slices. Peel the celery and cut into thin strips.

Peel the potatoes, cut as desired. Wash the mushrooms and cut into slices. Wash the beef and cut into portions.

Rinse pearl barley several times. Place a pan on the stove. Melt butter in it.

Add onion and simmer for 1-2 minutes. Add mushrooms and fry until golden brown. Add meat and lightly fry.

Add carrots and celery. Sauté for 1-2 minutes. Pour water into prepared foods. Bring water to a boil.

Add pearl barley and potatoes. Cook until done. Salt and add spices.

Selection and preparation of ingredients

It is necessary to purchase only high-quality products, because the taste of the prepared soup depends on them. Before starting cooking, wash all foods under running water several times and let them dry . After this, you can start preparing a delicious dish - soup with champignons and meat. When choosing ingredients for soup, you need to pay attention to their appearance. If the products are not trustworthy, refuse to buy them.

Mushroom soup with meat - creamy champignon soup

Cream of champignon soup is a fairly simple dish to prepare, but its taste and attractive appearance will also be appropriate on a festive table.

Ingredients:

Water 2 liters
Chicken 300 gr.
Potatoes 0.5 kg.
Carrot 1 pc.
Onion 1 pc.
Champignons 500 gr.
Cream 50 ml.
Butter 25 gr.
Olive oil 1 tbsp. spoon
Greenery
Spices, salt, pepper to taste

Preparation:

Boil chicken broth. Remove the poultry meat from the broth and separate it into fibers. Place the meat in the broth. Peel the potatoes, cut into strips.

Transfer potatoes to a saucepan and cook for 20 minutes. Finely chop the mushrooms. Peel and chop the onion. Peel the carrots and cut into thin strips.

Prepare a fry of finely chopped onions, chopped carrots and mushrooms. Transfer the finished roast into the soup 10 minutes before the end of cooking.

Add salt and pepper to taste. Add cream to the soup in a thin stream. Add butter. Turn off the fire.

Use a blender to bring the soup until smooth. Sort the greens and chop finely. Add greens to the soup.

Pork soup with bell pepper

Photo: fb.ru
A unique interpretation on the theme of goulash.

You will need:
800 g pork, 600 g potatoes, 140 g tomato paste, 150 g carrots, 180 g onions, 200 g peppers, 300 g tomatoes, 60 g celery, 15 g flour, spices, garlic, herbs.
Preparation:

Boil the meat for about 1.5 hours, and towards the end, chop all the vegetables except potatoes and fry them for 20-25 minutes. Add tomato paste and flour to the frying. Place the potatoes in the broth, simmer for 15 minutes, and then add the rest of the vegetables. Cook everything together for another 20 minutes, season the soup, add garlic and sprinkle with herbs.

Mushroom soup with meat and shiitake mushrooms

The Asian style shiitake mushroom soup is quite special. Thanks to the combination of meat with the aroma of mushrooms, hearty peas and potatoes, this soup is good in winter and summer, for lunch and dinner.

Choose plump shiitake mushrooms. In a good mushroom, the edges of the cap curl downwards, and the cap itself is velvety, dark brown in color and has a pattern of cracks. Study the mushrooms carefully. They should be damp to the touch and free of mold.

Ingredients:

Beef 300 gr.
Shiitake mushrooms 300 gr.
Peas 300 gr.
Onion 1 pc.
Carrot 1 pc.
Potatoes 3 pcs.
Tomatoes 2 pcs.
Greens 20 gr.
Vegetable oil 50 ml.
Salt, spices to taste.

Preparation:

Rinse the peas. Pour boiling water over the peas. Finely chop the meat. Fry the meat in a saucepan in vegetable oil.

Peel and chop the onion. Add chopped onion, simmer together for 1-2 minutes. Peel and chop the carrots.

Add carrots, simmer together for 1-2 minutes. Pour boiling water over 2/3 of the container. Bring the soup to a boil. Peel and cut the potatoes.

After 20 minutes, add peas and potatoes soaked in boiling water. After 40 minutes, add shiitake mushrooms. After 55 minutes, add chopped tomatoes.

After 5 minutes, turn off the heat and let the soup brew for 20 minutes.

Ingredients:

Beef – 300 grams
Mushrooms – 300 grams
Onion – 1 piece
Carrots – 1 piece
Celery stalk – 1 piece
Potatoes - 3-4 pieces (optional - for those who like “heartier and thicker”)
Bay leaf - 1-2 pieces
Allspice peas - 2-3 pieces
Salt - To taste
Vegetable oil - 4-5 tbsp. spoons
Garlic – 1-2 cloves
Fresh greens - to taste

Number of servings: 4-5

Multicooker recipe

Time: 1 hour 30 minutes.
Number of servings: 8.
Calorie content of the dish: 44 kcal, 100 grams.
Purpose: first.
Cuisine: Russian.
Difficulty: easy.

Chicken and mushroom soup prepared using a slow cooker is very aromatic and rich in taste. The main highlight of the recipe is that melted cheese is added at the end of cooking, which provides a delicate texture to the dish and a rich, creamy taste. The soup is often served with croutons or croutons made from various types of bread. This way the soup turns out not only tastier, but also more satisfying.

Ingredients:

water – 2 l;
chicken breast – 500 g;
mushrooms – 300 g;
processed cheese – 180 g;
croutons – 100 g;
potatoes – 4 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
spices.

Cooking method:

Rinse the chicken, dry it, cut into small pieces.
Peel the vegetables, grate the carrots, chop the potatoes into cubes, finely chop the onion.
Wash the mushrooms thoroughly, remove any debris, and cut into slices.
Place chicken and vegetables into the multicooker bowl.
Pour in clean water, add spices, close the lid and set the “Soup” or “Stew” mode for 1 hour.
After the beep, open the lid and add finely chopped cream cheese.
Let the soup sit for 20 minutes until the cheese is completely melted.
Pour the first dish into portioned plates and garnish with croutons.
You can use sour cream or tomato sauce as a dressing for the soup.

Chicken soup with mushrooms in a slow cooker

Bean soup with pork

Photo: liveinternet.ru
The beans will have to be soaked and boiled in advance.

You will need:
400 g pork, 300 g beans, 1 onion, 1 carrot, 1 tomato, 1 pepper, 2 potatoes
Preparation:

Slice the pork, simmer for 40 minutes, and then add potatoes and beans to the broth. Finely chop the rest of the vegetables, prepare a fry with spices, and also add it to the soup. Cook everything together for another 5-7 minutes.

Beef broth, benefits of beef soup

Beef differs from other types of meat in that it requires two methods of cooking. If you need tasty meat , you should dip it in boiling water, and if you need the perfect broth , pour cold water over the meat and put it on fire.

It doesn’t matter what part of the meat you are going to boil: with a bone or not. The main thing is to pre-wash the meat and prepare clean water in which it will be cooked. In any case, beef broth is a healthy food that has a lot of positive properties.

Benefits of beef broth:

Beef broth is a dietary food . Beef is not a fatty meat. The broth turns out to be lean, but with a rich, pleasant taste and aroma.
Beef broth can help a person restore lost strength during physical or nervous stress.
Beef broth contains a large supply of nutrients , in particular amino acids.
The protein contained in beef and subsequently found in the broth is very easily digestible.
Beef meat contains a large supply of iron. Iron has a beneficial effect on the health of the nervous system and improves blood condition. In addition, it improves blood flow.
Eating beef broth is recommended for those people who experience chronic fatigue and weakness.
Beef broth is rich in vitamins , so it is useful for adults and children of any age.

Beef broth for soup should be made from boneless pulp. It is believed that cattle bone may not always be beneficial because it accumulates harmful salts.

Benefits and unique properties of beef broth for humans

Unusual creamy soup of champignons with cashew nuts and without cream

A very tasty creamy soup with champignons without adding cream or cheese. Bright, with a spicy nutty taste that harmonizes surprisingly pleasantly with delicate champignons. It is better to take vegetable broth - it has a softer and more neutral taste and aroma.

When choosing thyme, do not remove the leaves from the sprig. It is needed for the smell, and shortly before serving it, like the bay leaf, will need to be removed. This soup is best served with croutons and herbs. In this case, it will not only be tasty, but also effective in appearance.

You will need:

champignons – 680 gr.;
broth - 2 tbsp.;
water – ½ cup;
cashews - ¼ tbsp.;
flour - ¼ tbsp.;
olive oil – ¼ tbsp.;
bay leaf – 2 pcs.;
onion – 1 pc.;
salt – 1 tsp;
ground black pepper – ¼ tsp;
thyme – 6 sprigs;
garlic - 2 cloves.

Cooking stages.

Dry the pre-soaked nuts and grind them in a blender.

Wash the mushrooms, dry and finely chop.

Peel and chop the onion and garlic.

Heat the oil in a saucepan and fry the onion and garlic over high heat.

Add the mushrooms and simmer for another 5-7 minutes all together, stirring.

Then add flour and, stirring vigorously, continue to fry everything for 2 minutes.

Pour in half a glass of broth and bring to a boil.

Then add thyme, bay leaf and pepper. Add some salt. Mix everything and cook for another 5 minutes.

Pour in the remaining broth, cover and simmer for another 10-15 minutes.

Remove the thyme and bay leaves, add the nuts and stir.

When the soup boils again, remove from heat and puree with a blender.

Serve with toasted bread.

Pea soup with beef broth

This is a classic recipe for a delicious and incredibly healthy first course . The good thing about soup is that it can improve digestion and saturate the human body with vitamins. It is useful for both children and adults, but young children and pregnant women should use it carefully and in moderation so as not to experience painful flatulence.

You will need:

Meat – 300 g (boneless, beef)
Peas – 150 g (split)
Carrot - one piece
Onion - one onion
Potatoes – 3 pieces (large)
Oil (any vegetable)
Greens (parsley or dill)
Butter – 25 g

Preparation:

Pea soup is complicated only because it involves pre-soaking the peas overnight. This soaking will help it become softer and simplify the process of preparing the soup.
The peas are washed and left in cold water overnight (about ten hours). After this, the water is drained.
The meat is washed with running water. The meat is placed in a pan and filled with a liter (one and a half) of water.
Boil the broth for one hour. All this time, you should remove the accumulated foam on the surface with a slotted spoon.
The carrots and onions are peeled. The onion must be chopped and the carrots grated. Oil is poured into a frying pan and vegetables are fried until golden brown.
The frying is added to the broth, from where the meat is removed in advance.
The potatoes are peeled and finely chopped. Potatoes and peas go into the soup. Cover the broth with a lid and cook the soup for forty minutes.
At this point, you can add the required amount of salt to taste, a mixture of peppers, and bay leaf. The meat is cut into fibers by hand or carefully cut with a knife, and the pieces are sent to the soup.
After this time, turn off the heat and leave the soup to steep for about twenty minutes without opening the lid.
Serve with butter. Just put a small piece on your plate.

Pea soup cooked with beef broth

Cream soup

Time: 1 hour 40 minutes.
Number of servings: 5.
Calorie content of the dish: 115 kcal, 100 grams.
Purpose: first.
Cuisine: Russian.
Difficulty: medium.

The original pureed mushroom and chicken soup has a creamy texture and delicate taste due to the presence of cream. It is better to take heavy cream, at least 30%. You need to be careful with this product when cooking, because at high temperatures the cream can curdle. If this happens, you can try to correct the situation by re-punching the mixture with a blender.

Ingredients:

water – about 500 ml;
mushrooms – 400 g;
heavy cream – 300 ml;
vegetable oil – 40 ml;
potatoes – 4 pcs.;
chicken legs – 2 pcs.;
onion – 1 pc.;
spices.

Cooking method:

Rinse the chicken, divide into parts, fry in a frying pan with vegetable oil, turning regularly to the other side.
Add some water to the pan and simmer the meat for half an hour.
Peel the potatoes, rinse, cut into cubes.
Wash and peel the mushrooms, place them in a saucepan, add chopped potatoes.
Fill everything with hot water so that it covers the contents of the pan, cook for 20 minutes.
Pour the broth into a bowl, remove the meat from the frying pan, and pour the broth into the broth.
Remove the skins from the onion, chop finely, and fry until golden brown.
Separate the meat from the bones and separate it into fibers with your hands.
Place potatoes, mushrooms, chicken and onions in a blender and blend until smooth.
Pour the broth back into the pan, add the resulting puree, add cream.
Heat the soup well, wait until it starts to boil, then remove from heat and add spices.

Pork and broccoli soup

Photo: juegoscocinarpasteleria.org
Along with the broccoli, add cauliflower if desired.

You will need:
400 g pork, 500 g broccoli, 70 g vermicelli, 1 carrot, 1 onion, spices.
Preparation:

Boil the pork until tender with a whole onion and spices, remove the onion and chop the meat. Add vermicelli and grated carrots to the broth and simmer for 10 minutes. Place the broccoli and meat in the pan and simmer for another 5 minutes.

10 best recipes for pork skewers on skewers in the oven

Pork meatball soup

Photo: pinterest.com
It is best to make homemade minced meat with spices, herbs and garlic.

You will need:
350 g pork, 0.5 bunch of herbs, 2 cloves of garlic, 3 tbsp.
rice, 1 carrot, 0.5 pepper, 1 tomato, 3 potatoes, spices. Preparation:

Pass the meat through a meat grinder, add spices, crushed garlic, boiled rice and chopped herbs, and form meatballs. Finely chop and fry the carrots and peppers, and then add the chopped tomato. Boil the potato wedges until tender, put the meatballs in there and cook for 5-7 minutes after surfacing. After that, add spices and frying, and after 3 minutes turn off the stove.

Fragrant frozen forest mushroom soup

Using the proposed recipe, you can prepare an amazing soup with the unique aroma of forest and autumn. It is very filling, as mushrooms contain a lot of vegetable protein, carbohydrates and fiber. And since it is low-calorie, you will get a wonderful lean and dietary dish.

Ingredients:

Frozen forest mushrooms – 300 g.
Potatoes – 3 pcs.
Onions and carrots - 1 pc.
Flour – 2 tbsp. l.
Vegetable oil - for frying.
Salt, bay leaf, herbs and pepper - to taste.

Cooking process:

1. Thaw frozen mushrooms in a microwave or colander under cold water.

2. Heat the vegetable oil well in a frying pan and place the defrosted mushrooms in it. Fry the mushrooms until the liquid has evaporated to the maximum and add two tablespoons of wheat flour to them. Mix the mushrooms and flour well and fry for a few more minutes.

3. Peel all the vegetables for the soup and rinse them under running water.

4. Cut the potatoes into small cubes.

5. Pour 1.5 liters of water into a saucepan for cooking soup (this is for 2 servings) and place chopped potatoes in it. Boil the potatoes for 10 minutes and place the mushrooms fried with flour into the pan. Mix everything well and continue to cook the soup over low heat for another 15 minutes.

6. Cut the peeled onion into small cubes and fry in a clean frying pan in a small amount of oil.

7. Grate the carrots on a fine grater, place them in a frying pan with the onions and fry until golden brown.

8. Place the fried vegetables in a saucepan with the soup. Add bay leaf, a few black peppercorns and salt to your taste. After 5 minutes, turn off the heat and let the soup brew under the lid closed for 15 minutes.

9. Sprinkle the prepared soup with fresh dill or parsley and add sour cream to it.

Bon appetit!

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Pork noodle soup

Photo: telemetr.me
You can add a little soy sauce or half a boiled egg here when serving.

You will need:
1.5 kg of pork, 100 g of noodles, 3 potatoes, 1 onion, 1 carrot, spices.
Preparation:

Cook the pork for 2 hours, remove and chop finely. Boil the potatoes in the broth, and then add the fried onions and carrots. When the potatoes are ready, return the meat to the pan and add the noodles. Remove the soup from the heat after 5-6 minutes.

Pork soup with barley

Photo: attuale.ru
Barley soup is simple, but quite original.

You will need:
400 g pork, 100 g pearl barley, 3 potatoes, 2 carrots, 1 onion, 1 pickled cucumber, 2 tbsp.
tomato paste, spices, herbs. Preparation:

Boil the pork for an hour, and in the meantime make a fry of onions, carrots and tomato paste. Add the washed barley to the boiling broth, and after 20 minutes add the roast and spices. After another 2-3 minutes, add grated cucumber to the pan, stir, remove from heat and let the soup brew.

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French-style champignon puree soup with cream

The most delicate cream soup with a pronounced creamy taste and mushroom aftertaste. The base of the soup is Bechamel sauce. Refined, light - this soup is served in the best restaurants in Europe. Moderately thick, creamy, with light grains of food. Use meat or vegetable broth, depending on your taste.

Chop all the ingredients in any way - they will eventually be crushed by the blender. The only condition that must be observed is that the pieces must be approximately the same size for uniform cooking. Well, the smaller they are, the faster they will cook.

You will need:

champignons – 500 gr.;
butter – 30 gr.;
flour – 30 gr.;
cream 20% – 500 ml;
broth – 250 ml;
onion – 1 pc.;
lemon – 1/3 pcs.;
garlic – 1 clove;
dill to taste;
parsley to taste;
salt to taste;
ground black pepper to taste;
olive oil for frying.

Cooking stages.

Wash the mushrooms and cut into any shape.

Peel the onion and cut into cubes or quarter rings.

Peel the garlic and pass it through a press into any container.

Wash the greens, dry them slightly and chop them. Leave a couple of branches for decoration.

Add olive oil to the pan and heat.

Fry the onion in it, then add the garlic and fry lightly.

After the onions are golden, add the mushrooms and continue frying.

Add salt, add pepper, sprinkle with the juice of a third of a lemon and fry, stirring, until the mushrooms are soft.

Melt the butter in a saucepan or deep frying pan and add flour.

Stir everything continuously so that the butter does not burn.

Then gradually add the broth, stirring continuously so that there are no lumps.

After this, add the cream, without ceasing to stir everything.

Continue to simmer over low heat, stirring constantly, until the sauce thickens.

When it thickens, add mushrooms and onions and stir. Continue simmering, stirring.

Then add the greens and puree the soup with a blender until the mushrooms are chopped.

You can add more salt or pepper at this stage. Serve garnished with greens.

With champignons and greens

Time: 2 hours.
Number of servings: 8.
Calorie content of the dish: 43 kcal, 100 grams.
Purpose: first.
Cuisine: Russian.
Difficulty: medium.

Noodle soup with champignons and herbs has an original taste due to the addition of ingredients such as celery root, tomato paste and garlic. The dish turns out to be satisfying, since, in addition to chicken and champignons, it contains home-made noodles. This recipe uses premium wheat flour, but you can experiment with this component and prepare, for example, rice or buckwheat noodles .

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Potato soup with meat broth and vermicelli

Ingredients:

water – 3 l;
chicken – 500 g;
champignons – 150 g;
flour – 100 g;
celery root – 100 g;
tomato paste – 25 g;
vegetable oil – 20 ml;
peppercorns – 4 pcs.;
parsley - 3 sprigs;
onion – 1 pc.;
egg – 1 pc.;
garlic – 1 clove;
spices.

Cooking method:

Rinse the chicken, place it whole in a deep pan, cover with water, and boil until tender.
Remove the meat from the broth, remove all bones, cut the remaining fillet into cubes, and strain the broth.
Peel the vegetables, cut the carrots and celery into strips, finely chop the onion, fry all the ingredients in a frying pan with a little oil.
Peel the champignons, rinse and chop.
Place the pan with the broth on the stove, bring the liquid to a boil, then reduce the heat and add the following ingredients: mushrooms, frying, black peppercorns, salt, simmer for 10 minutes.
The flour should be sifted through a sieve, then put it in a mound and make a small depression in the center.
Beat an egg into the flour, add a little water and salt.
Knead the stiff dough, immediately roll it out and make small noodles.
Add tomato paste, chicken pieces, chopped garlic to the broth, then noodles, salt and pepper everything, boil for 10 minutes.
Serve the soup hot, garnished with chopped parsley.

Delicious Chicken and Mushroom Soup