Mycelium. Classic recipe of fresh, frozen mushrooms with potatoes, sour cream

What could be tastier than classic mushroom soup, which contains only fresh forest mushrooms and potatoes. In the north we call it “mushroom mushroom”. Mushroom soup prepared according to this simple recipe turns out to be incredibly tasty, breathtakingly aromatic, with an unusually clear broth. It is very easy to prepare, you don’t even need to fry it. If you have fresh mushrooms, be sure to prepare this wonderful dish!

Cooking process

Fresh wild mushrooms should be cleared of twigs and soil and can be washed under running water.

Cut clean mushrooms into medium pieces.

Place the chopped mushrooms in a saucepan, add 2.5 liters of water, put on fire and bring to a boil. From the moment of boiling, cook the mushrooms over low heat for 45 minutes, remembering to skim off the foam.

Peel the potatoes and cut into medium-sized cubes.

Add chopped potatoes to the pan with boiled mushrooms and cook for 15 minutes (until the potatoes are ready) over low heat. At the end of cooking, salt the mushroom soup, add bay leaves and remove from heat. Let the mushroom pot brew under the closed lid for 15-20 minutes.

The soup made from fresh mushrooms and potatoes turned out tasty, aromatic and very beautiful. You can serve it with sour cream, a piece of butter or fresh herbs. The recipe for making the most delicious mushroom pickle is very simple, and the result will exceed all your expectations!

Preparing mycelium from fresh mushrooms is not at all difficult. To do this, you just need to be in a good mood, have a desire and the most basic ingredient - aromatic fresh wild mushrooms. In general, forest mushrooms are a highly valuable food product. Their calorie content is only 300-500 Kcal per 1 kilogram of mushrooms. In addition, they contain a lot of proteins, minerals and various vitamins. That is why mushroom soups are very satisfying, aromatic and healthy. This dish is well suited for people on a diet.

Polish mushroom soup

Mycelium (a classic Polish recipe distinguished not only by its composition, but also by a different method of preparation) prepared using this method is similar in texture to julienne.

What ingredients will you need?

For Polish mycelium you will need:

• peeled potato tubers – 5 pcs.
• fresh prepared champignons – 400 g;
• washed carrots – 2 pcs.;
• sour cream with a fat content of 20% - 250 ml;
• wheat flour – 40 g;
• processed or cream cheese – 100 g;
• fine salt – 8-12 g;
• ground white pepper – 2-4 g.

To fry mushrooms, you will need purified vegetable oil.

Step-by-step cooking process

The mycelium recipe consists of the following step-by-step steps:

1. Potatoes and carrots should be cut into medium pieces and placed in a saucepan. Pour water over the vegetables until it completely covers them.

2. Place the pan on the stove with a medium heat burner and boil the ingredients until softened.
3. Prepared champignons need to be cut into strips and fried in a frying pan with oil. Mushrooms are considered ready when the mushroom juice has boiled out of the pan.
4. Then the boiled potatoes and carrots should be removed from the broth (the pan with the broth should be left on the stove with minimal heat). Place the vegetables in a deep dish and puree in a blender.
5. Transfer the puree and fried mushrooms into a saucepan with the broth (in which the potatoes and carrots were boiled) and stir. Leave the contents to simmer on low heat on the stove.
6. Next, you need to mix sour cream with flour in a clean bowl. It is important that there are no flour lumps.
7. Carefully pour the sour cream mixture into the pan with the potatoes and mushrooms. Add salt and pepper to the soup. Mix.
8. Then, if processed cheese is used, then it needs to be grated, if cream cheese is used, then it is enough to cut it into small cubes. Place the cheese in the pan with the remaining ingredients.
9. Simmer the mycelium with regular stirring until the cheese melts and the contents boil.

Remove the finished soup from the heat, cover the pan with a lid and let rest for about 20-30 minutes. It is recommended to serve mycelium with garlic croutons and onions.

Preparing mycelium from fresh mushrooms:

1 Cooking mushrooms.

2 Prepare the ingredients.

3 Add vegetables.

4 Serve the mushroom pickle made from fresh mushrooms.

Tips for the recipe

– – From dried and young raincoats you can prepare a powder that is perfect for seasoning any sauces and soups. To do this, process dry mushrooms in a coffee grinder. This powder should be used in the smallest proportions, since the aroma of mushrooms intensifies when dried.

– – You can replace the potatoes in the mushroom picker with turnips, which will not spoil the taste, but will only give it additional piquancy.

– — Onions and carrots can be additionally sautéed over low heat in a frying pan with the addition of vegetable oil.

A very tasty and satisfying soup with the aroma of mushrooms. If you have frozen mushrooms in the refrigerator, then try making a mushroom pickle from them. Absolutely any mushrooms are suitable for the soup; you can use champignons, oyster mushrooms and other forest gifts of nature.

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With sweet pepper

A mushroom bowl made from frozen mushrooms, the recipe for which is published below in the article, turns out to be even more aromatic and appetizing in appearance. Sweet pepper adds color to the soup. You can take not only red, but also yellow and orange. For example, a small piece of each.

Mushroom pot made from frozen mushrooms, recipe with sweet peppers.

The ingredients are best fried in butter. This will make the dish more caloric, but tastier.

Composition of ingredients

For the dish you should prepare:

• assorted frozen mushrooms – 170-180 g;
• carrots, large potatoes and onions - 1 pc.;
• sweet pepper - 1 pod (or a piece of vegetables of different colors);
• salt, spices, herbs, butter.

A mixture of vegetable and butter fat is also suitable for frying components.

Step-by-step cooking process

Cooking steps:

1. Frozen mushroom platter needs to be slightly defrosted. And then divide into pieces and pour into a pan of salted boiling water.
2. While the mushrooms are cooking, it’s worth working on the rest of the ingredients. All vegetables are washed and chopped. Fry onions, peppers and carrots in butter until soft and lightly browned. Vegetables should be cleaned of all excess. For example, both the membranes and the seeds should be removed from the pepper. The ingredients in the pan need to be stirred frequently to prevent them from burning.
3. Fried vegetables and chopped potatoes should be placed in a pan with mushrooms. All that remains is to salt the mass. You can also use spices to suit your taste.
4. The treat will be cooked until the vegetables are soft. First of all, you need to focus on potatoes. The process will take approximately 17-20 minutes.

You can also let the dish sit under a lid or towel. At this stage, it is also possible to sprinkle the dish with chopped herbs.

How to serve a dish

The soup needs to be poured into bowls. Then you can supplement it with herbs and fresh pastries. For example, pies or puff pastries with cheese, tomatoes, basil. It’s even faster and easier to simply fry pieces of rye bread until golden brown. It’s delicious to add salt, garlic, and hot spices to them.

Ingredients and how to cook

ingredients for 6 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 50 min

Vitamins

Step-by-step preparation

Step 1:

Prepare the mushrooms in advance, remove them from the freezer and defrost. In the recipe I used frozen honey mushrooms collected last fall.

Step 2:

Rinse defrosted mushrooms in cold water to get rid of any remaining forest debris. Peel potatoes, onions and carrots, wash with herbs in clean water.

Step 3:

Cut the potatoes into small cubes, approximately 1cm by 1cm in size.

Step 4:

Place the mushrooms in a saucepan, cover with cold water and place on the stove over high heat. Some recipes suggest boiling mushrooms immediately in broth or water, where the soup will then be prepared. I suggest boiling the honey mushrooms separately, since during the cooking process the water will become dark, which may make the color of the soup less appetizing. If you are using champignons, you do not need to boil them separately first.

Step 5:

At the moment of boiling, foam forms in the pan, remove it with a spoon and reduce the heat to moderate. Cook the mushrooms for about 20-30 minutes.

Step 6:

At this time, prepare the frying. Chop the carrots into thin strips or grate them on a coarse grater, and cut the onion into small pieces.

Step 7:

Heat vegetable oil in a frying pan and fry the vegetables over high heat. Stir in the onions and carrots and cook for a few seconds to a minute until the onions become slightly translucent.

Step 8:

Drain the boiled mushrooms in a colander.

Step 9:

Add broth, potatoes and mushrooms to the pan. Place over high heat, after boiling, reduce the heat and cook under a half-closed lid until the potatoes are ready (about 20-25 minutes).

Step 10:

At this time, finely chop the greens. Green onions and dill go great in soup.

Step 11:

Place the roast into the pan, increase the heat to maximum, and add salt to the soup to taste.

Step 12:

After boiling, add the herbs, cover the pan with a lid, remove from the heat and let the mushroom pot brew for a while (about 15-20 minutes).

Step 13:

The soup is ready, ready to serve!

When serving, you can optionally add a little sour cream to each plate; it goes great with mushroom soups. Offer ground black or allspice; it won’t be superfluous.

The soup becomes much tastier and more aromatic if it sits for at least an hour.

If you are preparing mushroom pickle from frozen store-bought champignons, then skip the 4th and 5th steps; there is no need to pre-boil them. If you have forest champignons that you picked yourself, then follow all the steps in the recipe.

Enjoy your meal!

Greetings, dear readers! Today I want to share with you a recipe for a delicious mushroom pickle. In the classic version, it is prepared from dry porcini mushrooms. Today the dish has become widespread, so they began to prepare it from frozen and dried. Usually I use different ingredients for cooking - champignons, buckwheat, rice, pearl barley, carrots, potatoes and onions.

It is useful to eat mushroom soup to normalize the functioning of the nervous system, since it contains B vitamins. Due to the content of vitamin PP, the dish should be added to the diet to strengthen vascular walls and stabilize hematopoietic processes. Of the microelements, it contains large quantities of calcium, potassium, manganese, copper, iodine, phosphorus and zinc. They support metabolism, protect the body from viruses and prevent the development of diseases of the cardiovascular system.

Classic step-by-step recipe

Cooking process

Fresh wild mushrooms should be cleared of twigs and soil and can be washed under running water.

Cut clean mushrooms into medium pieces.

Place the chopped mushrooms in a saucepan, add 2.5 liters of water, put on fire and bring to a boil. From the moment of boiling, cook the mushrooms over low heat for 45 minutes, remembering to skim off the foam.

Peel the potatoes and cut into medium-sized cubes.

Add chopped potatoes to the pan with boiled mushrooms and cook for 15 minutes (until the potatoes are ready) over low heat. At the end of cooking, salt the mushroom soup, add bay leaves and remove from heat. Let the mushroom pot brew under the closed lid for 15-20 minutes.

The soup made from fresh mushrooms and potatoes turned out tasty, aromatic and very beautiful. You can serve it with sour cream, a piece of butter or fresh herbs. The recipe for making the most delicious mushroom pickle is very simple, and the result will exceed all your expectations!

Boletus mushroom soup is an excellent option for one of the lunch dishes if you are on a diet or fasting. The soup made from them is hearty, nutritious, and appetizing, especially if it is seasoned with spices and seasoned with fresh sour cream.

But when collecting these mushrooms you need to follow some mandatory rules:

• collect mushrooms away from roads, especially if there is heavy traffic - mushrooms greedily absorb any toxins, including tetraethyl lead from exhaust gases. So much so that the most edible mushroom becomes poisonous;
• try not to take old, very large mushrooms. Even if there are no worms in them, during the period of growth they could also pick up toxins from the surrounding atmosphere;
• If the caps are heavily soiled with dust or debris stuck to them, first try to clean them as dry as possible with a sharp knife. And try to wash it as little time as possible - the spongy tissue of boletus mushrooms quickly becomes saturated with water and the mushroom becomes loose, which reduces its taste.

Boletus is a mushroom that is closest in appearance and taste to the white one. If it is healthy and not affected by worms, then it looks like a strong white one - only the cap is darker and the leg is not so massive. A distinction is made between boletus, which grows on dry podzolic soil and really prefers the shade of birch trees, and boletus, which lives in wetlands and has a looser structure.

For the information of fans of “mushroom hunting”: Some species of boletuses, in particular Leccinum Carpini (pictured) also belong to “mushroom hunting”

To prepare dishes from them, you can use mushrooms, both fresh and dried, salted or frozen. Fresh ones are washed and cut into convenient pieces, dried ones are pre-soaked, and frozen ones, as a rule, do not need any preparation, because they are frozen already cut up.

Only defrosting should be done naturally, not in a microwave or in hot water - otherwise the frozen and sharply thawed ice crystals will tear the delicate tissue of the mushroom, making it loose and tasteless. Salted ones are soaked in running fresh water or changing the water frequently.

Features of product selection

Any mushrooms are suitable for preparing a mushroom picker. If there are no wild ones, you can buy champignons. They cook much faster, which will reduce the cooking time of the soup. Plus, these mushrooms are in every store

Porcini mushrooms are ideal for preparing mycelium. They are quite nutritious and have a distinct aroma. If there are none, any mushrooms will do. It is important that among them there are no dangers to health and life.

In a traditional recipe, only one type of mushroom is used. Different mushrooms have their own cooking characteristics. But if you have enough time, you can experiment to create an original soup.

Dried mushrooms are also used to prepare the dish. Before you cook the mushroom pickle, you need to soak the mushrooms. It is better to put them in water overnight, or at least 3 hours in advance. Then the mushrooms will get wet and give all their flavor to the dish. Using dried products, you do not need to cook for a long time.

The main thing is that the mushrooms are not damaged by pests. They can be either dried or store-bought. Therefore, it is important to carefully inspect the products before cooking.

Potatoes for making soup must be mature. Green tubers are toxic and can cause health problems. Potatoes can be replaced with turnips. It is also nutritious and satiates well.

To improve the taste of the soup, you can add a few pickled mushrooms. They will add piquancy to the dish. Mushrooms are added a couple of minutes until fully cooked.

You can make the mycelium more rich by adding pasta to it. A few spoons of noodles will make the soup nutritious. Or you can add rice cereal.

Mushroom soup made from fresh boletus mushrooms

But in this collection, looking at the season, we will talk about recipes only with fresh mushrooms.

Important! The soup from these mushrooms is cooked in a second broth. That is, cold water with washed mushrooms is quickly heated to a boil over high heat, the mushrooms are drained through a colander and the soup is cooked in recycled water. This gets rid of all harmful substances and impurities, and in addition, the black pigment contained in the primary broth is drained, which makes the soup more aesthetically pleasing.

Ingredients for preparing mushroom pickle:

• fresh mushrooms, preferably young - 0.7 kg,
• potatoes - 0.6 kg,
• carrots - 0.1 kg,
• white onion - 1 large onion,
• refined vegetable oil - 50 ml,
• water - 3 l,
• dill and parsley - 1/2 bunch each,
• salt, pepper, spices - to taste. Peppercorns can be used unground in the amount of 4-5 peas per pan,
• sour cream for adding to the soup when serving - 1 tbsp. spoon per serving.

Note: Finely chopped herbs and sour cream are not added to the total mass of the soup, but only when serving on each separate plate. Mushroom stems are eaten in the same way as caps, cut into thin rings or small cubes.

Preparation:

1. Sort the mushrooms, remove any debris, rinse and dry on a towel.

2. Cut into cubes or thin slices.

3. Place some mushrooms in water without salt, bring to a boil and cook for 5 minutes, skimming off the foam.

4. Drain the broth through a colander. Rinse the mushroom pieces under running water and cook again.

5. Add a little salt, add spices and bay leaf.

6. 5 minutes after boiling again, add potatoes cut into small slices or cubes into the soup.

7. Grate the carrots on a coarse grater and finely chop the onion. Fry until golden brown, stirring constantly, over medium heat. Add boiling broth 15 minutes after boiling.

8. Add salt to the soup and cook everything together for another 10-15 minutes, after which you can remove it from the heat.

The soup can be made less high in calories and more healthy (although not as tasty) if the vegetables are not fried, but added raw to the broth. But then they are put in mushroom soup at the same time as potatoes.

Easy and quick salted mushroom soup

Mushroom soup, in our usual understanding, is prepared from fresh, dried, or, in extreme cases, canned mushrooms. But for this dish you can also use mushroom pickles, resulting in a very tasty and original, and most importantly, the easiest soup to prepare. It is interesting that such a recipe is not a modern invention.

It is based on an ancient dish of Russian cuisine - Georgian soup, for which, as the name suggests, fresh or salted milk mushrooms were used. The modern recipe allows the use of any type of mushroom pickles - porcini, chanterelles, champignons and many others, as well as pickled mushrooms.

Salted milk mushrooms, of course, will be especially tasty - they have a rich taste and a pleasant texture.

A recipe for soup made from pickled or salted mushrooms is not only aromatic and very tasty, but also completely low-fat, because all the ingredients used are quite low in calories, and no meat is added to the soup. The recipe is suitable for those who observe religious fasting, vegetarians, and those on a diet.

If, on the contrary, you are going to add nutrition to the soup, then sour cream and cheese dressings, eggs added at the end of cooking are great for it, and you can use chicken broth and poultry as a base for cooking.

The advantage of this dish is that its ingredients, no doubt, can be found in every kitchen, and it is prepared very quickly - no more than an hour.

For five servings of soup you will need:

Preparation

1. Pour water for the soup into a saucepan and heat to a boil over low heat.
2. While the water is boiling, peel and cut the potatoes.
3. Place potatoes into boiling water.
4. Finely chop the carrots and onions.
5. Pour oil into the bottom of the frying pan and fry the chopped vegetables in it for 7-1 minutes until the frying becomes golden brown.
6. Chop the salted mushrooms and add to the frying.
7. Simmer vegetables and mushrooms for several minutes.
8. When the potatoes are boiled until soft, add the mushroom-vegetable mixture to the pan.
9. Cook for about a quarter of an hour. And only then can you taste and add salt and spices. If you do this earlier, before the mushrooms have thoroughly boiled, you may oversalt the dish.
10. Mix the eggs into a homogeneous mixture using a whisk.
11. When the soup is almost ready, pour the eggs into the dish being prepared in a gentle stream, stirring thoroughly to form thin egg “strands.”
12. Remove the pan from the heat, cover with a lid and let sit for a few minutes.
13. Serve the soup with herbs, grated cheese, sour cream, and natural yogurt.
    Wheat croutons or rye bread croutons rubbed with a clove of garlic go well with this dish.
    • Soup made from salted or pickled mushrooms will turn out especially rich and even more tasty if you cook it in meat or poultry broth, and it is not necessary to add the meat itself to the soup.

    If your goal is a low-calorie recipe, then you don’t need to add eggs to the dish, but you should fry it - raw onions and carrots in a soup with pickles will not be tasty.

We also recommend that you watch this video:

Source: https://EdimSup.ru/mushroom/legkij-i-bystryj-sup-iz-solenyx-gribov.html

Classic boletus mushroom soup recipe

Summer with its heat is the ideal time for okroshka and mushroom soup. You often don’t feel like eating at this time, and extra calories from meat will only add to the feeling of overheating. Although you still need to eat.

And then mushroom soup with vegetables, made according to the classic recipe, will be what you need.

You need to go for mushrooms yourself or buy them at the market after at least a short rain - this way they are guaranteed to be clean, without wormholes and swarming living creatures inside.

Ingredients:

• fresh boletus - 500 g,
• 2 large potatoes,
• 1 carrot 12-15 cm long and an average diameter of 2.5 cm,
• medium sized onion - 1 piece,
• table salt - 1 tbsp. spoon without a slide,
• herbs, spices, bay leaf,
• garlic - 2 cloves,
• water 2.5 liters,
• sour cream,
• flour - 1 tbsp. spoon,
• vegetable oil - 40 ml,
• butter - 20 g.

This soup is made according to the classic, accepted both in the West and here, puree soup technology - that is, with varying degrees of grinding of the main components and the preparation of a natural frying-thickener from flour.

Preparing the soup:

1. Cut the mushrooms into pieces approximately 2 x 2 x 2 cm, boil for 5-6 minutes in boiling water with salt, skimming off the foam.

2. Drain the cooked mixture into the sink through a colander, place the mushrooms on a wide flat dish to cool quickly.

3. Rinse the potatoes thoroughly. A good rinse is needed because the mushroom soup itself will then be cooked in the water in which these potatoes will be boiled.

4. Cut the tubers into 6-8 pieces and let them cook.

5. Chop the carrots on a coarse grater, and cut the onion into squares, simmer them together over low heat, in vegetable oil in the presence of water, in one frying pan. For spices, you can add ground coriander and saffron (or turmeric).

6. Catch the boiled potatoes with a slotted spoon and mash them into a puree.

7. Either finely chop the cooled mushrooms or grind them through a meat grinder, creating something similar to mushroom caviar.

8. Place mashed potatoes, ground mushrooms and stewed onions and carrots into boiling water from under the potatoes. Add salt. Leave the heat low and cook for 15 minutes.

9. Heat a dry frying pan, pour a small heaping tablespoon of flour onto it, heat it so that a light brownish tint appears. Pour in the vegetable oil, stir, reduce the heat to low and add butter.

And they immediately begin, stirring vigorously, adding milk with a low fat content or simply diluted 1 to 1 with water. Liquid is added in small portions, this is important! And until you get the consistency of liquid sour cream. Garlic crushed in a press is added to the prepared thick sauce.

10. The resulting thick dressing is poured into low-boiling soup, stirred until completely dissolved and removed from heat. The soup is ready.

Serve on the table, sprinkled with fresh herbs and seasoning each serving with sour cream or mayonnaise. Bon appetit!

Keep in mind that after adding mushrooms to boiling potato broth, you need to cook everything for no more than 15 minutes! Otherwise, the soup will lose its spicy mushroom flavor.

Original recipe for soup with frozen mushrooms

When outside the window the ground rests under the snow and a cold wind blows, no one will refuse to taste hot soup with aromatic mushrooms. To prepare it you will need a set of products:

Ingredients

• frozen mushrooms;
• plain water or meat broth;
• several potatoes (depending on the volume of the pan);
• carrots (preferably sweet varieties);
• at least 2 onions (one for the sauce, the other for the broth);
• vegetable oil or animal fat;
• parsley, dill or dry seasonings.

Preparation

1. You may notice that such a simple recipe for mushroom soup made from frozen mushrooms is available to almost every housewife. But to prepare an excellent dish, it is important to perform the following operations:

1. Frozen mushrooms are placed in a frying pan with heated fat or oil for pre-frying.
2. After they acquire a golden appearance, they are sent to a boiling broth. Stirring carefully, bring the mixture to a boil.
3. Cook for about 15 minutes on low heat.
4. Peeled potatoes are cut into slices or cubes (some even like strips) and placed in a saucepan.
5. When the foam appears, it is carefully collected. To highlight the taste of mushrooms, you can put a whole onion there.
6. Peeled carrots are grated or cut into pieces, added to a frying pan with blanched onions and fried. The mixture is brought to a golden color and poured into the soup.
7. After 10 minutes, the dish is salted, herbs and spices are added, depending on the preferences of the household.
8. The prepared mushroom soup is infused for 20 minutes, after which it is served with sour cream. To get a more satisfying dish, you can add any cereal or pasta to it.

Recipe for boletus soup with noodles according to Duval without potatoes

Vermicelli in this soup plays the role of a filler, making it thicker and more satisfying. This dish can easily be classified as a “Mediterranean diet”, since, despite all the necessary calories and microelements, it contains no animal proteins and fats, and there is also no excess carbohydrates and gaining weight by eating it is problematic.

Ingredients:

• fresh mushrooms - 0.7 kg;
• carrots - 150 g or large carrots, up to 15 cm;
• 3-4 tbsp. spoons of thin noodles “Gossamer”;
• white onion - 2 medium onions;
• hard cheese - 50-70 g;
• butter 40 g;
• refined vegetable oil 2 tablespoons;
• milk - 100 ml;
• laurel leaf - 1 piece;
• herbs to taste (cilantro, dill, parsley, lovage);
• spices to taste, salt;
• water up to 3 liters.

You will need a frying pan for almost all stages of soup preparation, so prepare it in advance.

How to cook:

1. Peel the mushrooms dry with a knife and soak; without applying too much effort, wash in cold water, remove and dry on a towel.

2. Cut the caps and legs into slices 1-2 mm thick.

3. Pour in salted water, cook for 20-25 minutes, skimming off the foam that forms during the cooking process.

4. Drain in a colander.

5. Chop the carrots into small “noodles” using a Korean carrot grater, cut the onion into quarter rings.

6. Lightly fry onions, carrots and boiled mushrooms in butter mixed with vegetable oil, as well as spices and salt. Fry over low heat, stirring, for 10-12 minutes.

7. Heat the milk to a boil, gradually add the cheese grated on a fine grater and cook until the latter completely melts in the milk.

8. Put water on the soup, boil it, add salt, pour in the cheese dissolved in milk.

9. As soon as it boils again, add vermicelli there and stir for the first minute so that it does not lie down and stick together.

10. Immediately after this, pour the hot mass of mushrooms, carrots, onions and spices out of the frying pan. Mix. Cook the vermicelli until tender, remove from heat and let stand for 10 minutes.

Ready! Serve, seasoned with herbs and sour cream.

With buckwheat

From cereals to the mycelium, in addition to rice, it is also delicious to add buckwheat. You don't have to worry about overcooking it. The main thing is to make the cereal soft. It is best to use meat broth as a base for soup. It can be made from beef or chicken bones. If you don’t have time to prepare the broth while cooking the soup, you can do it in advance.

All you need to do is freeze the finished base, and then put it in a large saucepan and let it melt.

Composition of ingredients

For the dish you need to take:

• buckwheat - 60 g;
• potatoes – 270-300 g;
• carrots, onions and a clove of garlic - 1 pc.;
• frozen champignons – 180-200 g;
• oil, salt, pepper.

If you take 2.5 liters of liquid, you will get a fairly liquid dish. But you can reduce its amount to make a thicker soup. If you don't have broth on hand, regular filtered water will do.

Step-by-step cooking process

Cooking steps:

1. All vegetables will need to be washed immediately to remove dirt and remove all excess. Afterwards, crumble. Pieces can be made either very small or medium. Miniature ones are more relevant for a thick version of soup.
2. Mushrooms need to be thawed. In stores they are usually sold by weight or packaged in boxes/bags into already cut slices. Frozen mushrooms do not need to be prepared or cleaned.
3. Pour salted water or broth into the pan. You can immediately add buckwheat. But the cereal will need to be washed in advance until transparent.
4. If necessary, it is better to sort it out. The ingredients will cook together for about 20 minutes. They must be completely cooked within the specified period. If necessary, you should increase the time.
5. You will need to fry the remaining ingredients in hot oil. It’s delicious to combine butter and vegetable oil right away. The food will fry for approximately 7-8 minutes.
6. The vegetable and mushroom mass (already golden brown) should be transferred to a pan with cereal and potatoes. It remains to cook the mass for about a quarter of an hour. At the very end you will need to add salt. You can also use spices.

The finished dish should be allowed to brew well. For example, about a quarter of an hour on a cooling stove under a lid.

How to serve a dish

Next to the bowls of soup you should place a bowl of fresh bread. For example, an assortment of wheat and rye. A mushroom pie made from puff pastry or shortcrust pastry is also perfect for this soup. For example, from champignons with onions and cream filling.

Mushroom soup with boletus and pearl barley

A digestion-friendly soup in which boiled pearl barley creates a sticky decoction that has a beneficial effect on the liver and gastrointestinal tract.

Ingredients:

• Boletus mushrooms - 0.5 kg.
• potatoes 2 large tubers.
• Pearl barley - half a 250 gram glass.
• White onion - 1 medium sized onion.
• Carrots - 1 piece measuring 15 cm with a diameter of 2.5 - 3 cm.
• Bay leaf, spices to taste.
• Refined vegetable oil - 50 ml.
• Water up to 3 l.

Preparation:

1. Peel, wash the mushrooms, cut into large pieces and boil for 5 minutes, skimming off the foam.

2. Drain the water and cool the mushrooms.

3. Put water for the soup, adding pearl barley, washed first in hot and then in cold water. Let it boil over high heat, and then cook for about 40-45 minutes on low, until the grains are boiled and swell by 2-3 times.

4. Cut the peeled potatoes into slices and boil them in pearl barley broth. After boiling, add salt until required.

5. Chop the cooled mushrooms and season the pearl barley-potato broth with them.

6. Grate the carrots on a coarse grater, cut the onion into squares, fry everything in vegetable oil until golden brown, add spices and add it all to the soup.

7. Cook for another 10 minutes on the lowest heat, turn off and let it brew for an hour.

8. Serve with greens.

Cream soup - the most delicious porcini mushroom recipe

By preparing the first course, you will treat your family to a real delicacy. And one of the most delicious white dishes is fried potatoes . Come get the recipes.

Required:

• Porcini mushrooms – 300 gr.
• Water – 1.2 liters.
• Potatoes – 2-3 pcs.
• Leek – 80 gr.
• Shallot – 50 gr.
• Garlic - a couple of cloves.
• Peppercorns - ½ small spoon.
• Coriander – ½ small spoon.
• Marjoram, basil - a small spoon each.
• Cumin - a pinch.
• Parmesan – 100 gr.
• Heavy cream – 100 ml.
• Olive oil – ½ large spoons.

How to cook:

1. Cut the potatoes and mushrooms into cubes.
2. Boil potatoes in salted water.
3. Add coriander, peppercorns, and cumin to a hot frying pan. Fry quickly to release the aroma of the seasonings, then put in a mortar and crush.
4. Chop the garlic cloves and finely chop both types of onions. Fry in olive oil.
5. When the vegetables are sufficiently fried, add the mushroom slices. Add the ground seasonings and salt. Fry over high heat for 5 minutes.
6. Transfer the roast into a saucepan, and after boiling, reduce the heat. Simmer the contents slowly for about an hour. Shortly before the end of cooking, add marjoram and basil.
7. Using a blender, turn the soup into a thick puree. Return to the stove and heat quietly for another 10 minutes.
8. During this time, finely grate the cheese and add it to the pan. Cream is added last. Then cook the dish for another 10 minutes.
9. Serve the creamy soup with garlic bread croutons.

How to cook crackers

We take:

• White bread – 1/3.
• Garlic – 4 cloves.
• Grated Parmesan – 2 large spoons.
• Olive oil – 3 large spoons.
• Butter – 20 gr.
• Basil – 3 sprigs.
• Salt.

Preparation:

1. Add olive oil to the pan and add butter. When the oil has dissolved, add finely chopped garlic and chopped basil.
2. Divide the bread into cubes and place in butter. Fry quickly, then sprinkle with grated Parmesan.

How to make fresh mushroom soup with potatoes and noodles?

This mushroom soup is similar in preparation to Duval soup, only with the addition of potatoes, which makes it richer in fiber and carbohydrates. And most importantly, it is cooked in chicken broth, which immediately suggests its inclusion in the menu for manual workers or for patients recovering from a serious illness. That is, for those who need to quickly restore strength.

Ingredients:

• Chicken leg (drum+thigh) - 1 pc.
• Fresh boletus - 0.5 kg
• Potatoes - 0.5 kg.
• Carrots - 100 g.
• Onion - 1 medium onion.
• Green onion - 2-3 feathers.
• Table salt 1 tbsp. spoon
• Black peppercorns - 3-4 pcs.
• Refined vegetable oil - 30-40 ml
• Green parsley - 1 bunch
• Water 2 liters

Preparing the soup:

1. Boil the chicken leg until tender, with salt and spices. Remove and then use in another dish or eat as is.

2. Strain the resulting broth and set aside for now.

3. Boil the peeled, washed mushrooms in a liter of water for 5 minutes, drain in a colander, let the water drain and cool. Then chop finely and lightly fry with onions and carrots.

4. Place peeled, washed and diced potatoes into chicken broth and cook until the pieces are ready, after which add fried mushrooms, onions and carrots.

5. As soon as everything boils again, pour the vermicelli into the soup and stir while boiling for a minute so that it does not stick together.

6. After that, turn off the brew, let it brew for at least half an hour, chop the greens and, when serving in plates, sprinkle the surface of the soup with it.

How to cook mushroom soup with noodles

If you don’t like pearl barley, add pasta, the dish will turn out to be higher in calories.

You will need:

• Boletus mushrooms – 500 gr.
• Vermicelli, small – 200 gr.
• Onion – ½ head.
• Large carrot.
• Vegetable oil – 2 tablespoons.
• Pepper, salt.
• Water – 3 liters.
• Greens, sour cream - on a plate.

Step-by-step preparation:

1. Sort through the mushrooms, rinse, and cut as desired. Fill with water and place on the burner to cook. When the broth boils, skim off the foam. Cook for about 30-40 minutes - this is enough for the whites to cook.
2. Add salt and add vermicelli.
3. Separately, fry the chopped carrots and onions.
4. When the vermicelli is cooked, add the fried vegetables to the pan and pepper the soup. Let it boil vigorously, turn off the gas.
5. Be sure to let the soup steep for a while.

Classic boletus and boletus soup recipe

Boletus (or redhead) is very similar in appearance, shape, and taste to boletus. Only its cap is not necessarily red or orange, it can also be light yellow, light brown and almost white, grayish. The main species difference of this mushroom is its dense speckled stalk, which turns blue when cut.

But the similarity of taste does not mean its complete identity; there are differences, and not only for gourmets. Boletus not only has a meatier, thicker leg and a denser cap body, it has a slightly pungent taste, with a bitterness similar to pepper. This is why mixtures of boletus and boletus in dishes are so popular in Russia. Including in soups.

Ingredients:

• Fresh boletus - 300 g.
• Fresh boletus - 300 g.
• Potatoes - 0.5 kg
• Carrots - 150 g.
• White onion - 1 medium sized onion.
• Celery - 1 stalk
• Pearl barley - 1/2 cup
• Table salt - 1 tbsp. spoon
• 1 rosette of cloves, 4-5 peas of bitter black pepper.
• Refined vegetable oil - 50 ml.
• Water - up to 3 liters.

Since the mushrooms for this soup are different, they are also prepared differently.

Preparation:

1. Peeled and washed boletus and boletus are boiled alternately for 5 minutes in the same water: after boiling and skimming the foam from the boletus broth, they are caught with a slotted spoon and the boletus are placed in the same water. Boletus can be cut coarsely, into cubes 2 x 2 x 2 cm, but boletus is better chopped into slices 1-2 mm thick.

Important! It is better not to use the bottom of the boletus leg, about 1/3, in cooking (except for mushroom caviar) - it is a bit harsh.

2. After catching the boletus with a slotted spoon, pour out the mushroom broth.

3. Boil pearl barley in half a liter of water for 40-50 minutes until it swells and each grain increases in size by 2-3 times.

4. Pour clean water into a washed pan, bring it to a boil, add diced potatoes, salt the water after boiling and immediately add boiled boletus mushrooms, spices and boiled barley. All this should cook for another 20 minutes.

5. Fry chopped carrots, chopped onions and sliced ​​boletus slices in oil, pour the resulting fry into the soup, then add a finely chopped celery stalk.

6. Cook for another 10 minutes over medium heat. Then let it brew for half an hour and you can serve, sprinkling the surface of the soup with chopped herbs and seasoning the soup with sour cream.

Conclusion

Mushroom fiber is almost not digested by the human gastrointestinal tract. Only protein components soluble in boiling water are absorbed, and even those, like carotene (provitamin A), become available only when taken simultaneously with fats of plant or animal origin.

That’s why it’s so important to season mushroom soup with sour cream or mayonnaise, and lightly sauté carrots and onions in vegetable oil. For the same reason, eating mushrooms is undesirable for people with digestive problems: peptic ulcers, intestinal catarrh and problems with peristalsis. It is also undesirable to use them during exacerbation of liver diseases.

And if you are eating mushroom dishes for the first time, eat a little first to check how your body reacts to this specific product and whether mushrooms cause you an allergy.

Excellent soup with porcini mushrooms

Wise housewives, during the period of collecting porcini mushrooms, try to freeze them as much as possible. After all, they do not lose their properties even at low temperatures. Thanks to this, there is always the opportunity to prepare excellent soup from frozen porcini mushrooms for your household.

Ingredients

• frozen porcini mushrooms;
• potatoes, soft varieties;
• sweet carrots;
• onions (2 pieces);
• lean or butter;
• seasonings: salt, pepper;
• spices: curry, khmeli-suneli;
• parsley or dill.

Preparation

1. The first thing to do is wash the mushrooms without defrosting. When they soften, large specimens are cut into pieces. Small mushrooms can be cooked whole.
2. Place mushrooms in boiling water and cook for 20 minutes over low heat. As the foam appears, carefully remove it.
3. Finely chopped onion and grated carrots are fried in a frying pan until golden brown. Remove the mushrooms from the pan with a slotted spoon to cut into small pieces and add to the carrots and onions. The mixture is boiled for no more than 10 minutes.
4. At this time, add potatoes and a whole onion to the mushroom broth and cook for 20 minutes, skimming off the starch foam. Then stewed porcini mushrooms with vegetables are thrown into the soup. Stir and boil for another 10 minutes. The dish is served hot, seasoned with herbs and seasonings.
5. To prepare a dish with love, it is advisable not to leave it unattended. Timely skimming, adjusting the heat level, adding salt at the end of the process is the secret of delicious mushroom soup.
6. Is there anything in the world like a fragrant dish, with the addition of the gifts of nature? It is especially easy to prepare frozen mushroom soup using a recipe with photos provided by experienced chefs. This dish will appeal not only to vegetarians, but also to fans of healthy food. Let the excellent mushroom soup bring heavenly pleasure to its fans.

Let's talk today about making mushroom soups. Very rarely does anyone cook them. And even if he cooks, it turns out very poorly. But mushroom soup can be prepared much tastier.

Mushroom soups usually peak at the end of summer and beginning of autumn. When does mushroom season begin? When they have collected baskets full of mushrooms, mushroom pickers and mushroom lovers prepare soups and fry potatoes with mushrooms, filling their kitchens with magnificent aromas.

Fresh mushrooms are undoubtedly very good, but don’t wait until mushroom time comes, you can make excellent mushroom soup from frozen mushrooms. After all, mushrooms tolerate freezing well and practically do not lose their taste.

Today, refrigerators allow you to freeze huge quantities of mushrooms almost instantly. And retail chains are always ready to please us with frozen mushrooms of various types, from champignons to honey mushrooms and chanterelles. So you can find mushrooms all year round without any problems.