Volnushka (mushroom) soup: recipes and cooking methods

Publication in the group: First courses

Mycelium is a soup based on fresh, frozen or dried mushrooms. Thanks to the main ingredient, eating the dish helps improve the activity of brain cells, remove toxins from the body and prevent the development of tumors. Additionally, the classic mycelium is distinguished by its low calorie content (approximately 20-30 kcal). The energy value of the soup is influenced by the composition of the ingredients in the recipe.

A few tips on how to make trumpet soup

Volnushki are perishable products, so it is necessary to prepare mycelium from them immediately. First, forest debris is removed and then sorted. Only pink fruits are suitable for mycelium, and white ones should be set aside for pickling.

You need to remove the film from the cap and cut off 2/3 of the stem. Rinse thoroughly and fill with water. Add 10 g of coarse table salt and 2 g of citric acid. Leave for two days. Change the water at intervals of five hours. Such preparation will remove not only bitterness, but also toxic substances. Drain the liquid and clean each fruit with a brush to remove any remaining dirt.

Regardless of the chosen method of preparing volushka soup, you must adhere to important cooking tips:

• cut forest fruits with a stainless steel knife;
• the dish can be stored for no more than two days in the refrigerator;
• Before adding the prepared fruits to the mycelium, you need to cook them for 15 minutes. If they are large, then cook for half an hour;
• Utensils for the mushroom picker are suitable for cast iron and copper.

Advice!
To prepare aromatic mycelium all year round, boiled mushrooms can be frozen. A variety of recipes with photos will help you cook delicious soup from tremors. The main thing is to follow all recommendations and prepare the forest product correctly.

Soul mycelium

Not everyone agrees to make do with such a meager range of ingredients (although perhaps in vain). For lovers of richness of taste - a mycelium made from fresh mushrooms, the recipe of which includes components that have become mandatory for us. A kilogram of wild mushrooms is cut, placed in cold water this time and boiled for an hour (the first broth must be drained). In a saucepan, chopped onions and grated carrots are fried. It is introduced into the soup simultaneously with cubes of one or two potatoes. When the tubers are cooked, pour two beaten eggs into the pan with vigorous stirring so that they dissolve throughout. Pepper, herbs, salt - and we invite the family to the table.

How to cook volnushka soup according to the classic recipe

Volnushka mushroom soup is traditionally prepared with the addition of potatoes. Forest fruits are pre-soaked and boiled according to all the rules.

You will need:

• olive oil;
• boiled volushki – 500 g;
• boiled egg – 2 pcs.;
• chicken broth – 2.5 l;
• potatoes – 450 g;
• salt;
• dill – 20 g;
• onion – 140 g;
• parsley – 20 g;
• carrots – 160 g.

How to cook:

1. Chop forest fruits. Transfer to the pan. Add oil and fry until golden brown.
2. Cut the potatoes into strips, and the carrots and onions into cubes.
3. Transfer potatoes to broth. Cook for 10 minutes. The fire should be medium.
4. Send carrots and onions to the mushrooms. Fry over low heat for 10 minutes. Transfer to soup.
5. Add some salt. Mix. Turn off the fire. Cover the pan with a lid and leave for 12 minutes.
6. Peel the eggs. To cut in half.
7. Pour mycelium into bowls. Place the egg halves and sprinkle with chopped herbs.

"Fed Dad"

Mycelium made from fresh mushrooms, the recipe of which is supplemented with millet, is even more satisfying. This time they are cut into medium-sized slices, the grain is taken in about half the amount and washed. Both are placed in boiling water at the same time and cooked for half an hour. About ten minutes before the end of cooking, add potatoes and onions stewed in butter. If you want, you can do without potatoes, but the author of the recipe advises cooking with them. The soup, already poured into bowls, is flavored with a sprig of parsley and a spoonful of sour cream.

Recipe for fresh trumpet soup

The proposed recipe for mushroom soup from trumpet mushrooms turns out to be surprisingly aromatic and nutritious.

You will need:

• fresh volushki – 400 g;
• vegetable oil – 40 ml;
• pepper;
• carrots – 130 g;
• spices;
• potatoes – 350 g;
• onion – 130 g;
• sour cream;
• water – 2.3 l;
• dill – 20 g.

How to cook:

1. Pour water over the washed and peeled mushrooms. Add some salt. Leave for seven hours. Drain the liquid.
2. Chop the onion. Place in a frying pan with hot oil. Fry until golden brown. Add carrots grated on a medium grater. Cook until soft.
3. Chop large mushrooms. Place into the frying pan. Fry with vegetables for 17 minutes.
4. To boil water. Throw in the diced potatoes. Cook for 12 minutes.
5. Add the fried mixture to the soup. Add some salt. Sprinkle with pepper and spices.
6. Cook for 13 minutes. Garnish with dill and serve with sour cream.

Advice! There is no need to add a lot of spices, they will overshadow the special mushroom taste and make the mushroom mushroom less aromatic.

Useful tips and tricks

The mycelium (the classic recipe is the basis for other soup design options) will turn out to be aromatic, healthy and satisfying, only if you follow the rules for choosing and preparing the main and auxiliary components.

Description of basic recommendations for preparing mycelium:

When properly prepared, mycelium has a distinct mushroom smell. To improve and soften the aroma, it is recommended to serve the finished soup with unrefined sunflower seed oil, fresh milk or sour cream. You can also improve the taste of the classic mushroom mushroom by adding fresh dill or onions to the dish. It is important not to use spices with a pronounced aroma for preparing the dish, as they will overwhelm both the taste and smell of the main ingredient and the recipe will be spoiled.

How to cook puree soup from tremors

Tsar's volushki soup has a delicate creamy texture. Adding plenty of vegetables makes it healthy. Do not give mycelium to children and elderly people. It will be difficult for their body to digest the mushrooms.

You will need:

• boiled volushki – 300 g;
• pepper;
• potatoes – 550 g;
• greens – 30 g;
• bay leaf – 1 pc.;
• carrots – 120 g;
• water – 2.6 l;
• crackers – 120 g;
• salt – 10 g;
• onion – 140 g;
• cream – 220 ml;
• vegetable oil – 60 ml.

How to cook:

1. Chop the onion very finely. You will need carrots in the form of cubes.
2. Chop the potatoes coarser. The form can be any.
3. Pour oil into a soup pot. Sprinkle onions. Simmer until translucent. Add carrots. Cook for one minute. To avoid burning, you must stir constantly.
4. Add potatoes. Simmer for two minutes. Do not add any more oil.
5. To fill with water. Place bay leaf. Cook for 20 minutes.
6. Sprinkle with pepper and salt. Beat with a blender.
7. Finely chop forest fruits. Pour into a dry frying pan. Fry until the moisture evaporates. The process will take about seven minutes. Send to the mycelium.
8. Pour in the cream. Fat content doesn't matter. Mix. Boil and immediately remove from heat.
9. Pour into bowls. Serve with crackers and chopped herbs.

Mushroom noodle soup

Mycelium (the classic recipe can be modified by replacing potatoes with noodles and using meat broth instead of water) with this composition it turns out to be more nutritious and with an original taste.

Preparation next.

What ingredients will you need?

When decorating a mycelium with the addition of homemade noodles, it is recommended to prepare:

• purified water – 3 l;
• chilled chicken carcass (or half a chicken carcass) – 650 g;
• onion (peeled onion) – 1 pc.;
• washed carrots – 1 pc.;
• fresh mushrooms (it is advisable to use porcini mushrooms), when purchasing an ingredient, give preference to champignons – 120 g;
• onion feathers – 30 g;
• fresh dill (sprigs without stems) – 15 g;
• peppercorns (allspice) – 5 pcs.;
• dried and crushed basil – 2-3 g;
• raw egg (for noodles) – 1 pc. (whole) + yolk;
• fine salt – 12-15 g + 2-3 g for noodles;
• purified vegetable oil – 15-20 ml (for noodles);
• wheat flour (grade one) for noodles – 140 g.

To simplify the cooking process, you can use store-bought noodles, but the taste of the soup will be less intense.

Step-by-step cooking process

The algorithm for decorating a mycelium with homemade noodles contains the following steps:

1. First you need to cook the noodles. To prepare it, you need to mix flour with salt and a chicken egg (plus the yolk) in a deep dish. After this you need to add vegetable oil. Knead the dough by hand (the kneading process should last approximately 7 minutes) and let it rest for approximately 20 minutes.
2. While the dough is reaching, you should prepare the meat broth. To do this, you need to pour water into the pan and put the washed chicken carcass in it.
3. When the water boils, add peppercorns and basil to it.
4. Chop the carrots and onions (optional) and also place in the pan.

5. Cook the broth for approximately 40 minutes.
6. It is recommended to form noodles from the rested dough within 40 minutes (while the broth is cooking). To do this, roll out the dough into a layer approximately 1 mm high and leave it to dry (approximately 7-10 minutes).
7. Next, the dough needs to be cut into strips about 5 mm wide and about 5 cm long. Leave them to dry.
8. While the noodles are drying, it is recommended to continue preparing the soup. To do this, remove the chicken from the broth and leave it to cool slightly.
9. Place sliced ​​mushrooms into the broth and add salt. Cook for approximately 5 minutes.
10. Then you need to add the dried noodles to the pan. It is not recommended to mix the ingredients immediately, as the noodles may “fall apart”.
11. Separate the chicken meat from the bones and cut it into medium pieces. Add the fillet to the broth and stir the soup.
12. When the broth boils, you need to add chopped onions and chopped dill. Cook for approximately 1 more minute. After this, the soup must be removed from the heat.

The soup should rest with the lid closed for about 5-10 minutes. Next, the mycelium should be placed on plates and mayonnaise should be added. If desired, each serving can be decorated with half a boiled egg.

Mycelium of tremors with sour cream and garlic

Sour cream will give the soup a special tenderness, and garlic will give it a unique flavor. In winter, frozen volushki can be put into the soup immediately, without thawing first.

You will need:

• meat broth - 2 l;
• melted butter;
• boiled volushki – 350 g;
• onion – 130 g;
• salt;
• carrots – 130 g;
• allspice – 5 peas;
• sour cream – 250 ml;
• bay leaf – 2 pcs.;
• garlic – 3 cloves.

How to cook:

1. Chop the mushrooms into smaller pieces. Place in a frying pan with melted butter. Fry for 12 minutes. The fire should be medium.
2. Add the chopped onion to the mushrooms. Fry until soft.
3. Add carrots grated on a medium grater. Simmer for seven minutes on low heat. Stir occasionally. If the vegetables burn, the appearance and taste of the mycelium will be ruined.
4. Cut the potatoes into cubes. Transfer to broth.
5. Sprinkle fried foods. Add bay leaves and pepper. Cook until done.
6. Pour some broth into the sour cream. Mix with a whisk. Pour into soup. Stir quickly. Cook for seven minutes. The fire should be minimal.
7. Sprinkle with chopped garlic and serve immediately.

Selection and preparation of ingredients

When choosing fresh mushrooms in the store, you should pay attention to their structure and appearance. They should be dense, evenly colored, without signs of rot or mold. If the product was purchased for future use, then it is better to freeze it in small portions, about 300–500 g each - then it will be more convenient to use for cooking. Before cooking, mushrooms need to be peeled, washed, and separated from the stems and caps.

Important! Mushrooms cannot be re-frozen after defrosting - they will lose all their beneficial qualities and will fall apart during heat treatment.

How to cook soup from salted trumpets

The pleasant texture of salted mushrooms will help you quickly prepare an easy and tasty first dish that the whole family will enjoy.

You will need:

• salted trumpets – 200 g;
• potatoes – 380 g;
• greens – 15 g;
• water – 1.8 l;
• onion – 120 g;
• spices – 5 g;
• carrots – 120 g;
• vegetable oil – 50 ml.

Preparation steps:

1. Cut the potatoes into bars. Chop the onion and carrots.
2. Boil the volume of water specified in the recipe. Add potatoes.
3. Heat oil in a saucepan. Stir in onions and carrots. Fry until golden brown.
4. Add chopped mushrooms. Do not add salt; forest fruits contain enough of it. Simmer for 12 minutes on low heat. Pour into water.
5. Cook for 17 minutes. Add spices. Sprinkle with chopped herbs. Serve with sour cream or Greek yogurt.

Mushroom goulash soup in a slow cooker

Goulash soup in a slow cooker is not only more flavorful, but also more healthy.

And thanks to the assorted meats, the satiety from eating the dish lasts for a long time.

What ingredients will you need?

Mushroom goulash soup contains the following list of products:

• beef fillet without veins – 400 g;
• lean pork fillet – 300 g;
• fresh mushrooms, it is recommended to use boletus – 500 g;
• sweet pepper, seeded – 2 pcs.;
• peeled onion - 3 pcs.;
• chili pepper (optional) – 1 pc.;
• crushed peeled tomatoes -500 g;
• vegetable or meat broth – 50 ml;
• purified vegetable oil – 50 ml;
• fresh dill – 10-15 g;
• dried marjoram – 2-3 g;
• fine salt – 15-18 g;
• peppercorns (black) -3-5 pcs.

Sour cream is recommended for serving soup.

Step-by-step cooking process

The stages of preparing the soup are in the following order:

1. Mushrooms should be cleaned of dirt, wormy areas should be cut out and the slippery film should be removed.
2. Rinse the butter in running water and boil in a separate pan for approximately 10 minutes. The boiling process can also be carried out in a slow cooker.
3. Cut the meat fillet into cubes, and cut the onions and peppers into small squares.

4. Turn on the multicooker in frying mode and set the timer for 30 minutes.
5. Pour oil into the container from the device and wait for it to warm up.
6. Place the meat in hot oil and fry it for approximately 15 minutes.
7. Then add the onion to the meat and continue frying for about 10 minutes.
8. After 10 minutes, add broth and tomatoes to the contents. Switch the device to extinguishing mode and set the time to 70 minutes.
9. Approximately 40 minutes after adding the broth, add sweet peppers, mushrooms and marjoram to the container.
10. Approximately 10 minutes before readiness, add hot pepper, peppercorns and salt to the contents.

Add fresh dill to the finished dish and let the mycelium brew for about 15 minutes. Serve soup with sour cream.

How to cook soup from tremors with milk and paprika

The whole family will appreciate this unusual, very tasty version of preparing mushroom pickles.

You will need:

• butter – 120 g;
• sour cream – 230 g;
• onion – 130 g;
• soy sauce – 20 ml;
• salt – 10 g;
• garlic – 3 cloves;
• vegetable broth – 560 ml;
• boiled volushki – 370 g;
• milk – 240 ml;
• dried paprika – 40 g;
• flour – 40 g;
• dill – 15 g;
• black pepper – 5 g;
• parsley – 15 g;

How to cook:

1. Cut the onion into small cubes and the garlic into slices. Chop the boiled mushrooms into pieces. If the fruits are small, then you can leave them unchanged.
2. Chop the greens.
3. Melt half the butter in a frying pan. Sprinkle onions. Stirring constantly, cook over medium heat until the vegetable acquires a beautiful golden hue. Add garlic. Cook for a minute.
4. Sprinkle forest fruits. Fry for five minutes. During this time, the mushrooms should release juice. Sprinkle with paprika. Add dill, pepper and salt. Stir and remove from heat.
5. Melt the remaining butter in a saucepan. Add flour and stir quickly. Fry until caramel color. Pour in the milk, then pour in the broth in a thin stream. Stir until smooth. The flour should be completely dissolved.
6. Add fried foods. Boil.
7. Switch the heat to low. Pour in soy sauce. Close the lid and cook for two minutes.
8. Serve with chopped parsley and sour cream.

Tuscan mushroom and bean soup

Mycelium with the addition of beans turns out to be more satisfying when compared to the classic version. To prepare the soup, you can use any type of beans, but if a clear broth is desired, it is recommended to give preference to white beans.

It is not recommended to replace the remaining ingredients in the recipe.

What ingredients will you need?

The mycelium with beans contains the following products:

• beans (preferably white) – 400 g;
• fresh mushrooms (ceps, champignons, boletuses) – 500 g;
• garlic in the form of peeled cloves – 4 pcs.;
• small hot pepper (fresh) – 1 pc.;
• laurel leaf – 1 pc.;
• olive oil – 50-60 ml;
• chopped parsley leaves – 10 g;
• purified water – 2 l;
• salt from small crystals – 10-13 g;
• ground pepper (preferably black) – 1-2 g.

To serve mycelium, it is recommended to prepare garlic croutons.

Step-by-step cooking process

It is recommended to design a mycelium with beans according to the following steps:

1. The beans need to be sorted and washed.
2. Then the beans should be placed in a pan with purified water and boiled until softened. Approximately 5 minutes before readiness, it is recommended to add salt and bay leaf.
3. Remove approximately ½ of the beans from the pan and puree them in a blender.
4. Place the chopped beans back into the pan.
5. Chop the garlic and chili pepper and fry them in a frying pan with olive oil.

6. When the garlic and pepper begin to brown, they should be removed from the oil and discarded.
7. Mushrooms should be cleaned and wormy areas should be cut out.
8. Next, you need to cut the mushrooms into slices or random pieces of medium size and fry them in oil (in which the peppers and garlic were fried).
9. When the mushroom juice has evaporated from the pan, add salt to the mushrooms and continue frying until browned.
10. Transfer the fried mushrooms to the pan with the beans and let the contents simmer on medium heat for about 10 minutes.
11. Then add pepper and chopped parsley to the mycelium, mix and remove the pan from the heat.

The finished soup should stand with the lid closed for approximately 10 minutes. Serve mycelium with croutons.

Mushroom bowl made from frozen mushrooms

Frozen mushroom soup is rich and delicious. Quickly frying them at maximum heat will help preserve all the juices of the mushrooms.

You will need:

• frozen volushki – 300 g;
• water – 2.3 l;
• rosemary – 5 g;
• oil – 50 ml;
• garlic – 3 cloves;
• onion – 360 g;
• potatoes – 450 g.

Preparation steps:

1. Place frozen mushrooms in the pan. Turn on maximum heat. Fry for eight minutes.
2. Place chopped onion, chopped garlic and rosemary in a saucepan. Pour in the oil. When the vegetables are browned, add the chopped potatoes. Pour in water. Cook for a quarter of an hour.
3. Add fried foods to soup. Cook for seven minutes.

Recipe for soup with eggs and herbs

A minimum set of ingredients is required for preparation, and the result exceeds all expectations. The bright, unusually rich taste will conquer everyone from the first spoon.

You will need:

• potatoes – 430 g;
• bay leaf – 2 pcs.;
• onion – 160 g;
• pepper;
• garlic – 3 cloves;
• rice – 100 g;
• carrots – 130 g;
• water – 2.7 l;
• turmeric – 3 g;
• boiled volushki – 300 g;
• greenery;
• boiled egg – 3 pcs.;
• olive oil;
• salt.

Preparation steps:

1. To boil water. Add diced potatoes. Add washed rice grains. Cook until done.
2. Fry chopped mushrooms, chopped onions and grated carrots in oil.
3. Pour into soup. Add salt. Send the garlic, turmeric and bay leaves squeezed out through a press to the mycelium. Cook for five minutes.
4. Pour into plates. Sprinkle with chopped herbs and chopped egg. Decorate with egg halves.

Recipe for mycelium mushrooms with soft-boiled eggs

Volushka soup will taste bitter if you soak the mushrooms for less than the allotted time. In addition, it is easy to get poisoned by poorly prepared forest fruits. Therefore, before preparing the soup, the product must be soaked and then boiled.

You will need:

• salted volushki – 300 g;
• chicken broth – 2.3 l;
• vegetable oil – 60 ml;
• potatoes – 360 g;
• greenery;
• onion – 120 g;
• soft-boiled eggs – 4 pcs.;
• carrots – 120 g.

Preparation steps:

1. Soak the mushrooms in water for 20 minutes. Then drain the liquid.
2. Chop large fruits. Chop the onion. Grate the carrots. You can use a medium or large grater.
3. Heat the oil in a frying pan. Add prepared vegetables. Fry until soft.
4. Add mushrooms. Simmer for seven minutes. The fire should be medium.
5. Boil the broth. Throw in the potatoes, chopped into strips. Cook for 14 minutes.
6. Rearrange fried foods. Cook the soup for five minutes.
7. Pour into bowls. Sprinkle with chopped herbs. Place the peeled soft-boiled egg in portions.

Advice! After preliminary boiling, it is worth boiling the mushrooms along with the onion. If it remains light, then the fruits can be eaten.