Mushroom soup - 13 recipes using fresh, dried and frozen mushrooms

Prepared by: Marina Shcherbakova

02/13/2016 Cooking time: 50 min

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I want to share with you my mushroom recipe - a very tasty, rich porcini mushroom soup. Good in the cold season and not only, the aromatic soup will be an excellent first course of your lunch!

The most delicious mushroom soup made from fresh mushrooms with potatoes

Rich mushroom soup made from champignons with potatoes in a hurry!

Ingredient list:

fresh champignons – 100 g;
potatoes - 4 tubers;
onion – 1 pc.;
carrots – 100 g;
parsley – 4-5 sprigs;
salt, pepper - 15 g each.

Preparation:

Heat the oil in a saucepan until it “shoots”.
Finely chop the onion and fry until transparent.
Cut the mushrooms into thin slices and add to the onion. Stir, cook for 6 minutes.
Pass the carrots through a grater with large honeycombs, add to the frying, and simmer over medium heat for 7-10 minutes.
Shape the potato tubers into medium cubes, rinse under running water, and place in a saucepan.
Place the roast, add hot water and place on the stove.
After a couple of minutes, sprinkle the mixture with salt and allspice and cook for a third of an hour.

Before serving, sprinkle with finely chopped parsley. Satisfaction in every spoon!

Dense mycelium: recipe with photo

It should combine both forest and “domestic” mushrooms. The suggested ratio is approximately this: for 100 grams of boletus mushrooms – 400 honey mushrooms and 150 champignons. They say it turns out to be simply amazing mycelium. The recipe advises using small mushrooms whole, and cutting large caps. Prepared mushrooms and half a glass of washed barley are loaded into 3 liters of water. As soon as it boils, the scale is removed, after which it is timed for 20 minutes. Potato cubes are added next. Take it at your own discretion. After about ten minutes, frying is introduced, for which both the carrot and the onion should be finely chopped; there is no need to grate the root vegetable. 100 grams of processed cheese is grated and added at the very end, with pepper and soy sauce. When it melts, the soup is ready to eat. Chopped herbs and sour cream are served on the table with it.

Mushroom soup made from champignons with melted cheese

Soup with mushrooms and cheese is a dish whose aroma will make your mouth water!

Product components:

champignons – 10 pcs.;
potatoes – 4 pcs.;
processed cheese “Orbita” - 2-3 pcs.;
butter – 20 g;
salt – 10 g;
onion – 1 head;
allspice – 5-6 peas;
chicken breast (fillet) – 1 pc.

Cooking method:

Fill the pan with 1.5 liters of water, boil the breast for a third of an hour.
Chop the onion into squares.
Shape the mushroom caps into slices, chop the potatoes into cubes coarsely, remove the boiled fillet from the broth and also chop.
Fry onions and champignons in butter, after adding salt and peppercorns.
Dip the potatoes into the broth, after a quarter of an hour add the roast, after another 5 minutes add the meat cubes. Continue cooking for 5-7 minutes.
Cut the processed cheese into cubes and dissolve in boiling broth.

Champignon puree soup is the most delicate “yummy”, yum-yum!

With seafood

Mushrooms go well with seafood as a treat. You can take either an assortment of them or just shrimp. The result is a satisfying and nutritious treat. And also very useful. It contains a lot of protein and vitamins. You should take as many vegetables as possible. You can select them according to your taste and change the combination of products.

Composition of ingredients

For the dish you need to take:

seafood – 270-300 g;
rice – 40-50 g;
frozen champignons – 180-200 g;
processed cheese – 70-80 g;
sweet peppers, carrots, tomatoes – 60 g each;
salt, herbs, oil.

Vegetables you can also take are eggplants, onions and zucchini. It’s delicious to include garlic in the recipe.

Step-by-step cooking process

Cooking steps:

All vegetables from the recipe will need to be cleaned of excess. If eggplants are used, it is advisable to first cut them into pieces, sprinkle with salt and let it brew. Then drain the released liquid, rinse lightly and dry.
All prepared vegetables should be chopped and lightly fried together. It is best to do this with butter or its mixture with vegetable oil. As a result, the vegetable pieces should brown a little, but not burn.
You will also need to add mushrooms to the same pan. All you need to do is fry the ingredients together for a few minutes. It is advisable to defrost the mushrooms first. During the frying process, excess liquid will evaporate from them.
The rice will need to be thoroughly washed and placed in a pan of salted water. It will cook until fully cooked. The cereal should soften, but not overcook.
When the rice is cooked, it’s time to add the fried vegetables to it. You can immediately add seafood. If the shrimp were unpeeled, you will first need to remove their shells, heads, intestinal veins, and tails. Only the pulp should remain.
Lastly, melted cheese is added to the soup. After adding seafood, you should not cook the treat for a long time. You definitely need to salt it. But it’s important not to overdo it with spices, otherwise they will overwhelm the taste of the main ingredients of the dish.

The resulting original soup can be served. It's best to try it hot.

How to serve a dish

The dish will need to be poured into portioned plates. In addition to it, you should brown slices of white bread and sprinkle them with grated cheese. You can make other versions of croutons.

Mushroom soup from porcini mushrooms according to the classic recipe

Boletus mushrooms are the most high-calorie, any dish made from them is satisfying and has a rich taste!

Ingredient list:

porcini mushrooms (boletus) – 1 ½ kg;
onion – 1 head;
potatoes – 300 g;
carrots – 150 g;
butter – 1 tbsp;
bay leaf – 2 leaves;
allspice – 10 pcs.;
salt - to taste.

Step-by-step preparation:

Separate the stem from the cap of porcini mushrooms, chop the stems into strips, and the caps into thin slices. Pour water, put on fire, after boiling, skim off the foam.
Chop the potato tubers, onions and carrots into cubes.
Heat the butter and prepare a caramel-colored onion-carrot fry.
Place the potatoes with the mushrooms and cook until done.
Add the frying, sprinkle with salt and peppercorns, throw in the bay leaves. Stir and let simmer for 5-7 minutes.

It is recommended to serve the mushroom “delicacy” with chopped herbs and sour cream.

A simple recipe for soup with fresh russula

This soup can be eaten by those whose health does not allow them to eat dishes made from other mushrooms. The soup is easily digestible, has a low juice strength, does not burden the liver, and has a beneficial effect on the functioning of the stomach.

Sequence of actions:

To prevent peeled mushrooms from turning black, place them in salted water with a little vinegar.

1. Wash russula (300 g) and cut into pieces.

2. Cut potatoes (300 g) into cubes, combine with russula and cook until tender.

3. 5-10 minutes before the soup is ready, season with milk (1/2 cup).

4. Mushroom soup with russula and potatoes is ready.

Nice to eat.

Cook dried mushroom soup in chicken broth with barley

The chicken broth makes the dish rich, the composition is economical and easy to prepare.

Ingredients:

chicken broth – 2 l;
dried mushrooms – ½ tbsp.;
potatoes – 200 g;
onion - 1 head;
carrots – 1 pc.;
pearl barley - 30 g;
salt – 1 tbsp. without top.

Preparation:

Rinse dry mushrooms, add cold water and let steep for 2-3 hours. Pour the “decoction” into a saucepan with chicken broth.
Send to cook, adding barley, for a quarter of an hour.
Chop the onion and potatoes into medium fractions, pass the carrots through a grater with a large honeycomb.
Fry the onions and carrots in vegetable oil until the ingredients are soft.
Place the potatoes in a saucepan and boil for 20 minutes.
Add frying, simmer under the lid for another 5 minutes.

If mushroom soup with barley is cooked in water, it may well be considered lean.

Classic recipe

Mushroom bowl made from frozen mushrooms, the recipe for which can be found below in the article, is a classic treat.

It is prepared from the simplest ingredients available. If you plan to add spices, it is best to take colored ground peppers and/or marjoram. A mixture of various spices, designed specifically for mushroom soups, gravies, and sauces, is perfect for the dish. The calorie content of this soup is approximately 40 kcal per 100 g.

The mushroom picker made from frozen mushrooms has the following BZHU:

BJU	Value in g (per 100 g)
Squirrels	1,3
Fats	2,2
Carbohydrates	2,9

Composition of ingredients

For the dish you should prepare:

assorted forest mushrooms (frozen) – 280-300 g;
onions, large potatoes and carrots - 1 pc.;
greens and vermicelli – 25-30 g each;
vegetable oil and butter - 1.5 tbsp. l.;
salt, spices.

The amount of water for the indicated portions of food will depend on how thick the soup you want to get. On average, approximately 2.5 liters is sufficient. You can take not ordinary filtered water, but straight broth. Suitable for both vegetable and meat. The dish turns out delicious with chicken broth.

Step-by-step cooking process

Cooking steps:

All declared vegetables will need to be washed and peeled. Afterwards, cut randomly. It is best to make the onions and carrots smaller, and the potatoes larger. For example, cubes or cubes.
Onions and carrots need to be fried in two types of oil.
You need to stir the vegetables often with a spatula so that they have time to soften. It is desirable that the onions are slightly golden. But at the same time, it is important to carefully monitor the vegetable and prevent it from burning. Otherwise, the soup may end up being bitter. Be sure to choose dishes with a thick bottom.
Afterwards, you can add mushrooms, cut into small pieces, to the vegetables. Immediately add salt and sprinkle with the selected spices. The assorted wild mushrooms will need to be slightly defrosted beforehand.
It is enough to fry the food for 7-8 minutes. Then it’s time to fill them with water and bring to a boil.
Next, you can add potatoes to the future soup and wait for the next boil. Be sure to collect any foam that forms from the surface of the liquid. It is convenient to do this with a slotted spoon with miniature holes.
Then you can add vermicelli and greens. For example, dill and green onions. Be sure to finely chop the greens first.

The resulting treat should sit for a few minutes. Afterwards you can take a sample from it.

What can I add?

Instead of noodles for the first course, you can use cereals. For example, rice, pearl barley, buckwheat. It is very important to wait until the selected cereal has time to completely cook and soften.

How to serve a dish

When serving food to the table, you need to pour it into small plates. You can sprinkle the dish with a pinch of pepper on top. It is delicious to complement the soup with soft fresh bread or croutons.

Soup with oyster mushrooms and vermicelli - the most delicious recipe

Simplicity, speed and savings!

Ingredients:

oyster mushrooms – 0.3 kg;
ground red pepper – 5 g;
salt - to taste;
homemade noodles or vermicelli – 50 g;
carrots – 1 pc.;
potatoes - 2 tubers.

Cooking method:

Rinse the vegetables, chop them into cubes.
Chop the oyster mushrooms into slices.
Prepare onion and mushroom frying in odorless sunflower oil.
Place carrots in a saucepan filled with the required amount of water. Cook for 5 minutes.
Then add chopped potato tubers. Sprinkle with salt and ground hot pepper. Stir. Boil over medium heat until the vegetables are cooked.
After a quarter of an hour, add the aromatic frying. Simmer under the lid for a couple of minutes.

A mushroom soup recipe that is incredibly simple and a must-make, you have never tried such deliciousness!

From honey mushrooms

Soup made from fresh honey mushrooms has an unusual taste, which is important to buy true and not false ones - even experienced mushroom pickers often confuse this variety with poisonous ones. Honey fungus has a subtle aroma, refined taste with a slight pungency, which is well emphasized by dried dill, bay leaf and ground black pepper. To give the dish a noble creamy taste, it must be served with fresh, rich sour cream.

Ingredients:

fresh honey mushrooms – 0.6 kg;
water – 2.2 l;
onions – 2 pcs.;
potatoes – 4 pcs.;
butter – 60 g;
dried dill – 10 g;
chopped bay leaf – 2 g.

Cooking method:

Sort the honey mushrooms, remove damaged parts, rinse with cold water. Soak for 10 minutes.
Drain in a colander, dry with towels, cut off the legs. You can throw them away or save them for another dish: in this case, you will need caps.
Cut them into slices.
Cut the potatoes into cubes, chop the onion.
Place potatoes in a saucepan filled with water. Boil. Cook over medium heat for 20 minutes.
Fry the onion with butter in a frying pan for 3 minutes. Then pour a glass of water, salt and pepper, add bay leaf, dill, mushrooms. Simmer for a third of an hour until the moisture evaporates.
Add the roast and cook for another quarter of an hour.
Cover with a lid and let steep for 10 minutes. Serve with rye bread, whipped cream or homemade mayonnaise, sour cream.

How to cook pork soup from dry mushrooms

The recipe is designed for a 2.5 liter saucepan, delicious, and that’s all!

Product components:

pork (ham) – ½ kg;
dried mushrooms (boletus, boletus, boletus) - 1 tbsp.;
pearl barley – 3 tbsp;
potatoes – 2 pcs.;
carrots – 100 g;
onions with feathers - 5-7 pcs.;
salt, pepper mixture - 1 tbsp.

Preparation:

Pour boiling water over the dried mixture and leave to “steam” for a couple of hours.
Cut the pork ham meat into medium fractions into a saucepan with water. Cook for half an hour
Chop the onion and potato tubers into squares and grate the carrots.
Pour the mushroom “decoction” into the pork broth, add chopped onions and potato cubes, washed barley, and sprinkle with salt and pepper.
Lightly squeeze the soaked “mix”, chop into cubes, and fry with carrots and vegetable oil. Add to main roster.
Throw in the green onion feathers, cut into rings. Simmer for a couple more minutes, let it brew for 7-10 minutes.

The soup absorbs all the flavor from dry mushrooms and immediately becomes a “favorite” for the whole family!

Description of preparation:

A tasty and aromatic rich forest mushroom soup is very easy to prepare.
And this process will not take much time. Therefore, if you return from the forest with loot, be sure to cook this soup. Many people don’t fry mushrooms for soup, but I prefer to cook soup this way. Watch how to make wild mushroom soup. By the way, you can also take frozen mushrooms. Purpose: For lunch Main ingredient: Vegetables / Potatoes / Mushrooms / Noodles Dish: Soups Geography of cuisine: Russian cuisine Diet: Lenten dishes

The most delicious recipe for frozen mushroom soup

It’s such a simple variation that you can’t even believe it the first time, everything about it is perfect!

Ingredients:

honey mushrooms (from the freezer) – 400 g;
potatoes – 4 pcs.;
carrots – 100 g;
onion – 1 head;
flour – 15 g;
milk – ¼ tbsp.;
salt – 15 g;
bay leaf – 2 leaves;
dried garlic – 5 g.

Preparation:

Place the potatoes in a saucepan to cook.
Distribute the flour evenly in the pan, heat for 3 minutes. Pour in the milk, whisk, avoiding lumps.
Fry the onions and carrots in a frying pan with oil. Place in a saucepan with soup.
In the same frying pan, simmer the honey mushrooms for about 10 minutes so that the excess liquid evaporates, add to the broth, seasoning with a mixture of salt, garlic and bay leaves.
Pour in the sauce, bring to a boil over high heat, remove from heat, and let stand for 5-10 minutes.

One or two and everything is ready, a truly unusual “yummy” without any extra hassle!

Winter mycelium

If you have taken care of your future since the fall, in the cold weather you will still have access to tasty and fragrant mycelium. The recipe involves the use of dried porcini mushrooms, but does not prohibit the use of any others. Since frosts require increased nutrition, it would be wise to cook broth from half a kilogram of beef for the mycelium. The bones are then removed, and the meat is cut and returned. A glass of mushrooms is poured with boiling water for ten minutes, strained and passed through a meat grinder. Four potatoes, cut into cubes, are placed in the broth; While it is cooking, a chopped onion is sautéed in a frying pan, followed by mushroom pulp, and then grated carrots. When everything is thoroughly fried, pour it into the pan. After mixing, half a glass of rolled oats is added there. After 10 minutes, the soup is seasoned with a mixture of different types of pepper and laurel.

Cheese soup with chicken and mushrooms with melted cheese

Rich in flavor, hearty, light soup, with the most delicate and melting taste of cheese!

Product list:

chicken – ½ carcass;
water – 4 l;
potatoes – 8 pcs. (average);
fresh boletus – 350-400 g;
onions – 2 pcs.;
processed cream cheese – 10 tbsp;
carrots – 100 g;
butter – ½ pack;
celery – 5 sprigs;
salt, ground black pepper – 5 g.

Preparation:

Wash the chicken carcass and chop into 3-4 parts. Place in a saucepan, add water, bring the liquid to bubbling bubbles, reduce the gas, and cook covered for a third of an hour.
Chop the onions into medium fractions. Fry in a frying pan with vegetable oil until transparent.
Chop the potato tubers in loose form and boil in broth.
Pass the carrots through a large-mesh grater, add to the onion, and simmer for 5 minutes.
Rinse the butter twice, cut into slices, place in a roasting pan, and simmer for 7-10 minutes over medium heat. Add butter. Stir.
Mix the roast into chicken broth, add salt and pepper.
Add cream cheese and let it dissolve.
5 minutes before, sprinkle with chopped celery.

Children and adults love chicken soup with mushrooms! Serve with crackers and fresh herbs.

Forest mushroom soups

Wild mushroom soups can be cooked all year round if you prepare them in advance for future use by drying or freezing them, and if you have fresh wild mushrooms, then you shouldn’t hesitate at all.

Wild mushrooms are an excellent source of protein, fiber, antioxidants, amino acids, potassium, magnesium, phosphorus, selenium, copper, lecithin, as well as vitamins A, B, D, E and PP. This is an excellent alternative to meat, so forest mushroom soups can be used in vegetarian and lenten diets, providing excellent satiety and maintaining a feeling of fullness for a long time. Eating wild mushrooms helps normalize the functioning of the nervous and cardiovascular systems, improve skin condition, strengthen bones and teeth, protect body cells from damage and prevent the formation of tumors. Among all forest mushrooms, the white mushroom stands out as having a particularly high nutritional value along with excellent taste.

Mushrooms for soups can be used fresh, frozen or dried, and, based on this, the main ingredient requires different preliminary preparation. It is recommended to soak fresh mushrooms for 1-3 hours in salted or acidified water (1 tablespoon of salt or 1/3 teaspoon of citric acid per 1 liter of water) - this is necessary to remove worms from the mushrooms, as well as to clean them more thoroughly. After soaking, the mushrooms are washed well under running water. If you are sure that the mushrooms are of excellent quality and there are no signs of damage, you can skip soaking, but be sure to rinse well. For some mushrooms, it is also necessary to remove the film from the caps. Frozen mushrooms are thawed and washed. Sometimes after defrosting, mushrooms lose their appearance, so it is recommended to prepare puree soups from them. Dried mushrooms should be soaked in cool water for 1-3 hours (whole mushrooms will take longer to swell), then rinse thoroughly. The infusion in which the mushrooms were soaked can be strained and added to the soup for a richer taste. By the way, soups can even be made from pickled mushrooms.

Recipes for wild mushroom soups with photos

Dried mushroom soup

Mushroom soup with honey mushrooms in meat broth

Mushroom soup “Bogatyrsky”

Even more mushroom soup recipes

Wild mushroom soups will taste completely different depending on what mushrooms you use. Additional ingredients may include potatoes, onions, carrots, cabbage, various cereals (buckwheat, rice, pearl barley, bulgur, couscous), beans (dry, canned or green), homemade noodles, vermicelli, processed cheese or cream. Mushroom soups made with chicken broth are very tasty and satisfying. To make the soup thicker, you can add flour diluted in water at the end. Of course, don’t forget about greens, and in some soups it would be appropriate to add a little garlic.

Let's start our culinary selection with the “king” of second courses - porcini mushroom soup. This soup turns out to be so self-sufficient, rich and aromatic that it does not require the addition of meat at all. Do not overdo it with spices so as not to overwhelm the taste of the mushrooms.

Porcini mushroom soup with millet

Ingredients:

300 g porcini mushrooms, 3 potatoes, 1 onion, 1 carrot, 40 g millet, 40 g butter, 1-2 bay leaves, 5-6 black peppercorns, 1 bunch of parsley, salt to taste, 2.5 liters of water, sour cream for serving.

Preparation:

Rinse the millet thoroughly, rinse with boiling water or soak in hot water for 5-10 minutes to remove any bitterness. Place mushrooms in a saucepan, add water and bring to a boil. Reduce heat, add millet, diced potatoes and spices. Cook for 15 minutes. Meanwhile, fry finely chopped onion and diced carrots in butter for 5 minutes. Add vegetables to soup and cook for another 10 minutes. Add chopped parsley and leave the soup covered for half an hour. Pour the soup into bowls and serve with sour cream.

Boletuses are another noble mushroom from which you can make a delicious soup. The dense structure of boletuses allows them to perfectly retain their shape during heat treatment; moreover, they are rarely attacked by insects, which facilitates the process of their preparation. It is recommended to soak the boletuses in lemon juice for a few minutes to prevent them from darkening during cooking. Other options to prevent the broth from darkening are to fry the mushrooms in a frying pan to evaporate the moisture, add a little vinegar during cooking, or drain the broth after the first cooking, and then cook the mushrooms in clean water. Boletus mushrooms will be an excellent companion for boletuses in soup. Frozen mushrooms will require defrosting before cooking.

Chicken soup with boletus

Ingredients:

600-700 g boletus, 2 chicken legs, 4 small potatoes, 2 medium onions, 1 medium carrot, 30-50 g celery root, 3 garlic cloves, 2-3 bay leaves, 10 black peppercorns, 2-3 tablespoons vegetable oils, salt to taste, parsley, 1.5 liters of water.

Preparation:

Place chicken legs in a saucepan along with celery root and onion, cut in half. Pour in water, add salt and bring to a boil. Skim off the foam, add spices and simmer over low heat for about 40 minutes. Strain the finished broth and remove the meat from the legs. Heat vegetable oil in a frying pan and fry the chopped mushrooms for 3-4 minutes. Remove the mushrooms and fry the second onion, diced, in the same pan for 2-3 minutes. Then add the carrots cut into strips and fry for another 5 minutes. Add mushrooms, fried potatoes and diced potatoes to the boiling broth. Cook for 10-12 minutes. Then add the chicken meat along with the garlic passed through a press. Add salt to taste and cook for another 7-10 minutes. Remove the soup from the stove, sprinkle with chopped parsley and let it brew under the lid for 10-15 minutes.

Butter soup is a real trip to a mushroom meadow. There are some nuances when preparing this dish. Firstly, be sure to remove the skin from the butter caps, otherwise it may add bitterness to the soup. Secondly, the soup is cooked in a second broth (the first one is drained after boiling) or the butter is first stewed in a frying pan before adding it to the soup. It is also recommended to soak the mushrooms in water for 20 minutes before boiling and then rinse them - this will remove dirt well.

Butter soup with bulgur

Ingredients:

500 g butter, 5 potatoes, 2 onions, 1 carrot, 150 g bulgur, salt and spices to taste, vegetable oil, herbs, 3 liters of water.

Preparation:

Chop the butter, put it in a saucepan, add water and bring to a boil. Cook for 15 minutes. Meanwhile, heat the vegetable oil in a frying pan and fry the finely chopped onion and grated carrots for 5-6 minutes. You don’t have to fry the vegetables, but add them raw to the soup. Place fried potatoes and diced potatoes into the soup. Salt and add spices to taste. Cook for 5-7 minutes, then add the bulgur and cook for another 15 minutes until tender. Sprinkle the soup with herbs and serve.

Honey mushroom soup will definitely delight gourmets with its delicious taste, aroma and benefits. Make lean mushroom soup with water or vegetable broth, or use meat broth for extra richness and nutrition. Adding green beans and garlic to the dish allows you to get a very interesting taste. From the amount of ingredients indicated in the recipe you will get two servings of soup.

Honey mushroom soup with buckwheat

Ingredients:

100 g honey mushrooms, 100 g green beans, 1 carrot, 3 tablespoons buckwheat, 1 large clove of garlic, 3-4 allspice peas, 1-2 bay leaves, salt to taste, vegetable oil, 600 ml water.

Preparation:

Place the washed buckwheat in a saucepan and add water. Bring to a boil and simmer covered for 5 minutes. Heat vegetable oil in a frying pan and fry the chopped honey mushrooms until the liquid has evaporated from them. Add grated or chopped carrots and chopped garlic. Fry everything together, stirring, for about 3-5 minutes. Add green beans, mushrooms and carrots, allspice, bay leaf and salt to taste to the buckwheat. Cook for about 10 minutes.

Soup from boletus mushrooms will turn out no worse than soup from porcini mushrooms, since boletus mushrooms are also distinguished by their rich taste and nutritional properties. Barley will be an excellent addition to them - the soup will be very satisfying. The pearl barley needs to be washed, filled with water and left for several hours to swell - this way it will cook faster. For lack of time, you can pour boiling water over the cereal for 1 hour. The pearl barley, ready after cooking, will be soft, but the grains should retain their shape.

Boletus soup with pearl barley

Ingredients:

500 g boletus, 2-3 potatoes, 1 onion, 1 carrot, 2 tablespoons of pearl barley, 2 tablespoons of vegetable oil, 4-5 allspice peas, 1-2 bay leaves, salt and ground black pepper to taste, 1, 5 liters of water or broth, dill or parsley.

Preparation:

Place pre-soaked pearl barley in a saucepan, add water and broth. Bring to a boil and cook for 30-40 minutes. Add chopped potatoes and cook for 15 minutes. While the potatoes are boiling, heat the vegetable oil in a frying pan and fry the finely chopped onion and grated carrots for a few minutes. Add mushrooms cut into medium pieces and fry until the liquid has evaporated. Add fried vegetables and mushrooms to potatoes and barley. Add bay leaf, allspice, salt and pepper to taste. Cook for another 5-10 minutes, after which the soup should sit a little under the lid. Sprinkle the soup with chopped herbs and serve.

Forest mushroom soups turn out especially tasty and tender when adding cream or melted cheese. Noble mushrooms, such as porcini mushrooms, boletus or boletus, are best suited for preparing such soups. They can be fresh, frozen or dried (dried ones will need to be pre-soaked and boiled for half an hour). When serving, complement the dish with white bread croutons.

Creamy forest mushroom soup

Ingredients:

150 g of fresh or frozen wild mushrooms, 3-4 potatoes, 1 carrot, 100 g of leek, 350 g of processed cheese, 5-6 black peppercorns, salt to taste, a small bunch of dill, 2 liters of water.

Preparation:

Bring the water to a boil. Add chopped mushrooms and cook for 15 minutes. Add diced potatoes and cook for 10 minutes. Add coarsely grated carrots and chopped leeks. Cook for 10 minutes. Then add processed cheese, black peppercorns and salt to taste. Stir well until the cheese dissolves and cook for another 5 minutes. Add chopped dill, cover the pan with a lid and let the soup brew for 10-15 minutes.

Chanterelles are wonderful mushrooms from which you can prepare the most delicate creamy puree soup with the addition of cream. Garnish each serving of this soup with 1-2 fried mushrooms and parsley leaves - you will have a real culinary masterpiece. If you are using frozen mushrooms, they will need to be thawed and drained.

Creamy chanterelle soup

Ingredients:

250 g fresh or frozen chanterelles, 150 g potatoes, 50 g onions, 1 medium clove of garlic, 200 ml heavy cream, 300-400 ml water or broth, 1-2 tablespoons vegetable oil, 15 g butter, salt and ground black pepper to taste.

Preparation:

Heat both types of oil in a frying pan. Fry the potatoes cut into thin slices on both sides for 2-3 minutes. Add the onion cut into half rings and fry, stirring, for 3 minutes. Add finely chopped garlic and mushrooms, cutting large specimens into pieces. Fry, stirring, 5 minutes. Bring water or broth to a boil in a saucepan. Add the vegetables and mushrooms and cook for about 10 minutes until the potatoes are soft. Puree the soup using a blender. Add cream and additional water if the soup seems too thick. Add salt and pepper to taste. Bring the soup to a boil in a saucepan and remove from heat. Pour the soup into bowls and serve.

Porcini mushrooms contain an incomparable taste and aroma, which are especially pronounced when using a dried product. We invite you to prepare a wonderful soup of dried porcini mushrooms with homemade noodles - a simple, but at the same time very refined dish. If desired, this soup can be varied by adding cream or served with sour cream.

Dried porcini mushroom soup with noodles

Ingredients:

200 g potatoes, 150 g onions, 50 g dried mushrooms, 50 g homemade noodles, 2-3 bay leaves, 2 teaspoons dried dill, 1 teaspoon dried thyme, 1/2 teaspoon ground black pepper, 1-2 tablespoons vegetable oil, 1.5 liters of water, salt to taste.

Preparation:

Place the dried mushrooms in a bowl, pour in a glass of warm water and leave for half an hour. Heat vegetable oil in a frying pan and fry the diced onion until golden brown (3-4 minutes). Bring the water in the pan to a boil. Add the mushroom infusion strained through cheesecloth and the mushrooms, first chopping them if they are very large. Add potatoes, fried onions and bay leaf. Cook for 10-12 minutes. Then add homemade noodles, dried herbs, black pepper and salt to taste. Cook for 5-7 minutes or until noodles and potatoes are cooked through. Let the finished soup brew under the lid for half an hour.

Cabbage soup made from fresh cabbage with wild mushrooms is another option for a hearty, nutritious soup without meat. If you still need a richer taste, you can cook this soup using meat broth. This dish is especially appetizing and aromatic when using porcini or aspen mushrooms. Mushrooms can be used fresh or frozen. In the latter case, they do not need to be defrosted first - they are immediately added to the sauté.

Cabbage soup with forest mushrooms

Ingredients:

500 g of wild mushrooms, 1/4 small head of cabbage, 3 potatoes, 1 onion, 1 carrot, 1-2 tablespoons of vegetable oil, salt and ground black pepper to taste, 2.5 liters of water, herbs and sour cream for serving.

Preparation:

Bring water or broth to a boil. Season with salt and add diced potatoes. Cook for 5 minutes. Meanwhile, fry finely chopped onion and carrots cut into strips in vegetable oil for 3-4 minutes. Add sliced mushrooms and fry, stirring, until the liquid from the mushrooms evaporates. Finely chop the cabbage and add to the pan with the potatoes along with the onions, carrots and mushrooms. Add salt and pepper to taste. Simmer over low heat for 10-15 minutes or until cabbage is done. Let the soup simmer, covered, for about 10 minutes, pour into bowls and sprinkle with a generous portion of herbs. Serve with sour cream if desired.

Adding beans to forest mushroom soups makes the dish even more satisfying, nutritious and filling. Such soups are fully capable of replacing soups with meat. It is best to use white beans to make the dish light and transparent. And don’t forget to soak it first. Canned beans will significantly save time - in this case, the mushrooms should be boiled in more water, and the beans should be added a few minutes before the soup is ready.

Forest mushroom soup with beans

Ingredients:

200 g white beans, 2 potatoes, 1 onion, 1/2 carrots, 30 g dried mushrooms, salt and spices to taste, vegetable oil, parsley, 2.5 liters of water.

Preparation:

Pre-soak the beans in water for 5-6 hours, then drain the water, put the beans in a saucepan, pour in 1.5 liters of water and cook until tender. This usually takes from 40 minutes to 1 hour. Remove half the beans and mash with a fork. Add diced potatoes to the remaining beans and cook for 10-15 minutes. Pour 500 ml of water over the mushrooms and leave for 4-5 hours, then strain the infusion through cheesecloth, reserving it, and rinse and chop the mushrooms. Place the mushrooms in a saucepan, pour in the strained infusion and another 500 ml of water. Cook for 30 minutes. In vegetable oil heated in a frying pan, fry finely chopped onion and grated carrots for 5-7 minutes, stirring. Add mushroom broth to the bean broth along with mushrooms, as well as bean puree and fried vegetables. Cook for 7-10 minutes until the potatoes are done. Salt the finished soup and add spices to taste. Serve sprinkled with chopped parsley.

Forest mushroom soups are a real feast of taste on your dinner table! Bon appetit!

Svetlana Popova

Mushroom cream soup from champignons with cream and croutons as in “Shokoladnitsa”

Cream of mushroom soup prepared in an “elite” way, an unimaginable pleasure!

Ingredient list:

fresh champignons – ½ kg;
onion – 1 pc. (small);
flour – 30 g;
butter – ¼ briquette;
meat broth (on any meat) – 0.6 l;
cream with a fat content of more than 10% - 1 tbsp.;
salt, coriander, mixture of allspice - to taste.

Cooking steps:

Chop the champignons and onions in a loose form. Fry them in a small amount of oil for 7 minutes.
Blend the roast with a blender until creamy, adding a couple of tablespoons of meat broth.
In a thick-walled saucepan, melt a piece of butter, stir in the flour, simmer for a couple of minutes, pour in the remaining rich meat broth. Boil.
Add onion-mushroom fry into the composition, stir, let simmer for 5-7 minutes.
Pour in the cream, cover with a lid, cook for 10 minutes, sprinkle with spices and salt. Cool.
Boil again.

“Good old” cream soup, like in “Shokoladnitsa”, which makes your mouth water even at the moment of cooking!

With potato

Mushroom soup with rice and potatoes turns out to be very satisfying due to the combination of high-starch vegetables and cereals. Any type is suitable for the dish - white mushrooms, champignons, butter mushrooms, oyster mushrooms. To make the dish more flavorful, it is seasoned with fresh garlic and cooked in chicken or meat broth with the addition of concentrated spices (a bouillon cube will do).

Ingredients:

fresh porcini mushrooms – half a kilo;
potatoes – 2 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
rice - a third of a glass;
garlic – 2 cloves;
bay leaf – 1 pc.;
butter – 40 g;
fresh parsley - a bunch;
broth (meat or chicken) - liter.

Cooking method:

Cover mushrooms with water. Leave for a third of an hour, squeeze, cut.
Fry chopped onion with crushed garlic in oil, add mushroom pieces, fry for 10 minutes.
Boil the broth, add rice, finely chopped carrot cubes and potato pieces.
Salt, pepper, season with bay leaf. After 10 minutes of cooking, add the onion and mushroom mixture and cook for another quarter of an hour.

Delicious mushroom soup in a slow cooker made from fresh champignons

The fastest and most popular champignon soup, the mushroom aroma is simply fabulous!

List of product components:

onion – 1 pc.;
carrots – 1 pc.;
potatoes - 4 tubers;
processed cheese, such as “Orbit” or “Friendship” - 2 pcs.;
chicken fillet – 1 pc. (approximately 180-200 g);
champignons – 300 g;
salt, dried garlic and basil, pepper - to taste.

Cooking process:

Turn the onion and potato tubers into small neat squares.
Pass the carrots through a large-mesh grater.
Chop the champignon caps into slices, each into about 5-6 pieces.
Cut the chicken breast into thin ribbons; you can leave it as is or chop it into cubes.
Set the multicooker to the “Frying” mode, wait until the bottom of the bowl heats up, pour in a couple of tablespoons of sunflower oil. Add chopped onions and grated carrots, fry until soft, stirring constantly so that the mass does not stick or burn.
After 5 minutes, add the chopped champignon slices. Stir, cover with lid.
Grind the processed cheese.
Add chicken to the fryer and simmer until the meat turns whitish.
Throw in chopped potatoes.
Pour boiling water over it, sprinkle with spices and salt, based on your own gastronomic preferences.
Dissolve the melted pieces of cheese.
Set the kitchen “unit” to the “Soup” mode.

A great dish for breakfast, lunch and dinner in just an hour! Eats instantly!

Additional Information

Do not think that “store-bought” mushroom products are only suitable for preparing main courses. Find out how delicious mushroom soup is prepared from champignons.
I suggest you familiarize yourself with the classic recipe with step-by-step photos of preparing creamy champignon soup with cream, and get real pleasure from the food.
Another recipe for the first course using mushrooms bought at the market. This is a mushroom soup made from oyster mushrooms prepared in a very original way.
Cereal soups are very tasty, especially mushroom soups. Be curious about how to cook mushroom soup with barley, and I’m more than sure that you will like it.

Thank you for taking the time to check out my recipes. What do you prefer to serve first? What other mushroom soup recipes do you know? Share your experiences with readers and don’t forget to leave a review of the recipes you’ve read, and maybe even the mushroom soups you’ve already prepared.

Mushroom soup made from fresh boletus and boletus

A great and economical option for a quick soup for all times!

Product components:

“assorted” boletus and aspen boletus – 1.5 kg;
potatoes – ½ kg;
onion – 1 pc.;
lard – 50 g;
flour – 30 g;
“Galina Blanca” mushroom broth – 1 cube;
salt - optional.

Cooking process:

Sort out the assorted mushrooms, put them in a basin and cover with cold running water, leave to “soak” for half an hour.
Place the mixture in a saucepan, add clean water, and cook for 30 minutes.
Drain the dark “decoction” and add clean water.
Chop the potatoes coarsely, add them to the mushrooms, and cook until tender.
Place a finely chopped onion in a frying pan heated with oil, fry over high heat until golden brown, after a couple of minutes add chopped pieces of lard.
Sift flour into onions. Stir the mixture until smooth. Pour 2-3 tbsp. boiling water Simmer for 6 minutes. Pour the composition into the main mass.
Chop the cube for the mushroom broth; if there is not enough salt, you can add it to taste. Leave to simmer for 7 minutes, remove from heat.

There is nothing simpler, tastier and more satisfying, although the recipe may well be considered lean if you remove lard from it!

Delicious soup with fresh butter

Action plan:

1. Clean a full plate of fresh butter - 300 g.

2. Place the butter in a colander and pour boiling water over it.

3. Peel the onions and fry the mushrooms along with the onions. Add a spoonful of flour, stir.

4. Place the fried butternut squash and onions into a saucepan and pour in the meat broth.

5. 700 g - place chopped potatoes in broth with butter and cook.

6. Season with fresh onions, salt, add sour cream and boil again. Mushroom soup with butter is ready.

7. You can add carrots. Bon appetit.

Hearty mushroom soup with chanterelles and rice

A variation for those who watch their figure and are afraid of extra pounds!

Ingredients:

young potatoes - 6 large tubers;
chanterelles (in any form) – 0.45 kg;
leek - 1 head;
olive oil – 50 ml;
vegetable-based broth – 600 ml;
steamed rice - ¼ cup;
ground white pepper, coriander – 2.5 g;
salt – 10 g.

Preparation:

Separate the heads from the leeks and cut into strips.
Pour cold water over the rice and rinse twice until the liquid is no longer cloudy.
Heat oil in a thick-bottomed saucepan until sizzling and crackling. Place onion strips and sauté for 8-10 minutes.
Wash the potatoes, peel them, and shape them into medium-sized squares. Send to the bow.
Pour in vegetable broth. Wait until it boils. Place rice.
Rinse the chanterelles, cut large specimens into quarters or halves, leave small ones in their original form. Add to the rest of the ingredients.
Chop the leeks into small rings and mix into the broth along with spices and salt. Leave to simmer for a couple of minutes.

You can use any mushrooms for a Lenten dish, fresh, dried or fresh frozen, this will not spoil the taste! The output is 4 servings. The cooking process takes 40 minutes.

Freezing mushrooms

Unfortunately, mushrooms grow seasonally: in summer and autumn. But, you want to enjoy dishes with this product both in winter and spring. The solution to this problem is freezing mushrooms. This process was invented not only for convenience and storage of the product, but also because in this case the mushrooms become much more aromatic, which enhances the piquantness of the dish.

The main thing is to follow a certain technology when freezing. First of all, you need to conduct a careful selection. For freezing, it is better to use mushrooms of the same size. After careful selection, they must be carefully washed and cleaned of dirty particles, but not cut. Then the mushrooms need to be dried on a waffle towel. Under no circumstances should they be frozen with excess moisture. Because then when defrosting they may lose their natural shape. So, in front of you there are porcini mushrooms that you took out of the freezer. How to make a fragrant and tasty soup from them? We'll talk about this further.

A mushroom pot made from frozen mushrooms is more familiar to city residents, because it is much easier to buy the product in this form in the supermarket, or to prepare it for the winter using this method. In rural areas, people pickle this product more or dry it. Although, we recommend freezing mushrooms, regardless of where you live, because in this case the product does not lose its beneficial properties, and it can be stored much longer, up to two years. But let's get back to our recipe. So.

With boletus

If vegetarians are thinking about how to prepare an unusual dish, butter soup is perfect. This variety is not as common as champignons or oyster mushrooms. Small mushrooms are distinguished by light yellow flesh, elastic consistency and pronounced aroma. Before cooking, be sure to remove the oily, bitter film from the caps, to which dirt sticks. You don't need to add anything - the butter dish itself has a rich aroma.

Ingredients:

fresh boletus – 350 g;
potatoes – 0.6 kg;
onion – 1 pc.

Cooking method:

Peel the butter, rinse, cut into slices. Lightly beat the caps with a hammer.
Cut the potatoes into cubes.
Boil water, add butter, cook for half an hour, stirring occasionally. Then add the potatoes and cook for another quarter of an hour.
Chop the onion, fry in oil, add to the broth, season with salt and ground black pepper.
Bring to a boil, then remove from heat and let sit for an hour.

With noodles

Noodle soup with mushrooms looks very appetizing and has a light taste, suitable for a summer snack. It is better to use homemade pasta made before cooking the broth to prepare the soup. This way the dish will have a more elegant taste, subtle aroma and richness. The best option for preparing the broth would be to use champignons, which highlight the refreshing taste of the dish.

Ingredients:

fresh champignons – 250 g;
potatoes – 2 pcs.;
noodles – 100 g;
onion – 1 pc.;
water – 2 l;
refined oil - half a glass.

Cooking method:

Clean the champignons from dirt, rinse with water, and dry. Then cut into pieces.
Cut the potatoes into cubes, chop the onion.
Pour water over the potatoes, boil, add salt, reduce heat, cover with a lid, and cook for a third of an hour.
Sauté the onion in oil until transparent, add the champignons, fry for a third of an hour, stirring constantly. Salt and pepper.
Pour the broth into the broth, boil, add noodles. If you want the broth to remain clear, you need to boil the noodles in advance by immersing them in boiling water for a couple of minutes.
Cook for 4 minutes, leave for a third of an hour.

With cheese

Cheese soup with porcini mushrooms is even more nutritious and rich in taste. This dish can be served on a festive table to surprise guests with its classic, noble appearance, especially if the holiday takes place in winter. If you serve it with garlic croutons, it can claim to be the main dish at a banquet.

Ingredients:

potatoes – 0.7 kg;
fresh porcini mushrooms – 0.3 kg;
processed cheese – 0.3 kg;
onion – 1 pc.;
carrots – 1 pc.;
pepper – 2 g;
salt – 2 g;
vegetable oil – 20 ml;
water – 3 l;
bay leaf – 2 pcs.

Cooking method:

Chop mushroom caps with stems, add to boiling water and cook for half an hour.
Cut the potatoes into cubes, add to the broth, cook for 10 minutes.
Chop the onion, grate the carrots, fry in oil, add to the broth along with the bay leaf.
Cook for 10 minutes, chop the cheese, add, stirring constantly until dissolved.
Then add salt and pepper, close the lid and let it brew. If you want to get a puree soup, then grind the finished dish with an immersion blender until smooth.