Mushroom soups from milk mushrooms: photos and recipes, how to properly prepare first courses

The first dish of mushrooms is a familiar and favorite dish in almost all countries. Every cuisine in the world has its own recipes that reflect the preferences of the local population. In our country, milk mushroom soup is considered one of the most popular.

The recipes with photos offered to readers for preparing mushroom soups from milk mushrooms will pleasantly diversify the daily menu, warm up the appetite and satisfy all family members. No one can remain indifferent to aromatic mushroom soup, and it doesn’t matter what kind of mushrooms were used: dried, salted, pickled or fresh.

Mushroom soup made from salted or pickled milk mushrooms: recipe with photo

Mushroom soup made from salted milk mushrooms turns out to be light and nutritious, and also useful for restoring strength after an illness.

It is worth noting that this recipe can also be used to prepare pickled milk mushroom soup. This will give the dish a slightly different taste, but will not cancel out the health benefits.

300 g of salted or pickled mushrooms;
4 things. potatoes;
1.5 liters of water;
1 onion + 1 carrot;
2-3 eggs;
Vegetable oil;
3 peas of allspice;
Fresh or dried greens.

The recipe described below with a photo of preparing salted milk mushroom soup will surprise you with its simplicity, but at the same time it will delight you with its original taste.

Pour water into the pan and place on maximum heat.

Peel, wash and chop the vegetables: cube the potatoes, grate the carrots, cut the onion into cubes.

Place potatoes in boiling water and cook until tender.

Fry carrots and onions in oil until golden brown.

Wash the salted mushrooms, cut into cubes and add to the fried vegetables.

Simmer over low heat for 15 minutes, add chopped herbs.

Add the mushrooms and vegetables into the potatoes, continue cooking for another 15 minutes, then add the pepper.

In a bowl, beat the eggs with a whisk until the whites and yolks are combined.

Pour the eggs into the finished soup in a thin stream and mix thoroughly.

Turn off the heat and leave the soup on the stove for another 10 minutes to steep thoroughly.

Cooking features

For soup, it is better to use white milk mushrooms, which are also called raw because of the moist coating on their caps. The bitterness is removed from them faster, so the first dish from them does not take as long to cook as from black ones, and the taste is more delicate. Although milk mushrooms of other varieties are also suitable for preparing first courses.
When preparing soup from fresh milk mushrooms, they must be soaked for 2-3 days in cold water, replacing it with clean water at least 10 times during this time. After this, the mushrooms need to be boiled for 5-10 minutes, skimming off any foam that appears on the surface. The first broth must be drained, after which the mushrooms are washed again and only then used to cook soup from them.
Frozen milk mushrooms do not need any preparation, since they are soaked and boiled until half cooked even before freezing. If, according to the recipe, they are added to the soup after frying or chopping, then they must first be thawed. When adding milk mushrooms directly to the soup, they do not need to be defrosted. Mushrooms should thaw gradually. They should not be exposed to sudden temperature changes, as they contain a lot of protein. An attempt to speed up the process using a microwave will lead to a deterioration in the organoleptic qualities of the product.
Before cooking salted or pickled milk mushrooms, just rinse them and dry them with a napkin, and if necessary, cut them into smaller pieces.

How to cook mushroom soup from salted milk mushrooms with barley and parsley root

In this version, salted milk mushroom soup is prepared with barley. The dish turns out rich and satisfying, it is ideal for lunch with the whole family.

300 g mushrooms;
? Art. barley;
1.2 liters of water;
50 g parsley root;
4 chicken wings;
2 onions;
Vegetable oil;
1 carrot;
1 tbsp. l. butter

A detailed description of the recipe will tell you how to properly cook salted milk mushroom soup with the addition of pearl barley.

Peel and wash all root vegetables (carrots, onions and parsley root), bake half of them in a dry frying pan.
Boil the wings for 7-10 minutes. over high heat, pour out the water.
Pour in new water, let it boil and add the baked root vegetables.
Cook under a closed lid over low heat for 15 minutes.
Place the remaining carrots, onions and parsley root in a frying pan with a small amount of vegetable oil and fry until golden brown.
Pour in a little broth from the pan and simmer for 3-5 minutes.
Wash the salted milk mushrooms, cut them and fry in butter until golden brown.
Pre-soak the pearl barley for 3-4 hours, then boil until tender.
Select the roots from the broth, add the roast and then the pearl barley, cook over low heat for 10 minutes.
When serving, you can put 1 tbsp on each plate. l. sour cream.

Features and varieties of milk mushrooms

There are several types of milk mushrooms. They grow in families of 5-20 pieces at once. Collecting them is a pleasure, literally several clearings and a full basket. These mushrooms cannot be confused with any other species. They have a dense structure and if you accidentally step on them while collecting them and searching in the forest, you can hear a characteristic crunch.

The following types of milk mushrooms are distinguished:

All mushrooms, when properly salted and stored, retain their density and have the peculiarity of crunching when eaten. Breast milk goes well and perfectly with hard salted or pickled cucumbers and onions. Therefore, very often these ingredients are used for sandwiches and snacks.

Black milk mushroom soup with potatoes

Although this type of mushroom is usually used for pickling, in this version it is proposed to cook soup from black milk mushrooms - the taste will be amazing.

500 g milk mushrooms;
5 potatoes;
2 onions;
2 liters of water;
1 carrot;
2 cloves of garlic;
70 ml olive oil;
100 ml sour cream;
1 tsp. dried basil;
Salt - to taste;
Dill and parsley.

Prepare a delicious milk mushroom soup that will captivate your loved ones with its aroma and richness.

Peel the milk mushrooms, wash and cut into small slices.
Scald with boiling water, first place in a colander, drain the water and place the mushrooms in a saucepan.
Boil in salted water for 10 minutes, drain and add new water.
Add potatoes, previously peeled and cut into cubes.
While the potatoes are cooking, fry the diced onion in olive oil, then add the carrots and crushed garlic.
Fry over low heat until browned and add to the soup, stir.
Cook until the potatoes are ready, add salt to taste and add basil.
Leave on the turned off stove for 10 minutes, then pour into plates, add sour cream and chopped herbs, and serve.

Useful tips

Tip #1

You cannot use hot water or a microwave to defrost milk mushrooms, otherwise they will lose their elasticity and become shapeless. It is best to let the mushrooms thaw naturally, leaving them on the bottom shelf of the refrigerator.

Tip #2

In order to make the taste of Georgian mushrooms brighter and richer, some of the boiled mushrooms can be crushed to a puree.

Tip #3

The taste of the first course will become more satisfying and nutritious when you add meat - chicken, rabbit or beef.

Recipe for white milk mushroom soup

The recipe for making white milk mushroom soup will not cause much trouble, and in the end it will taste amazing, which will greatly appeal to all lovers of mushroom dishes.

500 g milk mushrooms;
5 potatoes;
1.5 liters of chicken broth;
2 onions;
2 eggs;
Salt;
Butter – for frying;
? tsp ground black pepper;
Chopped greens (any).

You can learn how to properly prepare milk mushroom soup from the step-by-step description.

The milk mushrooms are pre-cleaned, washed and boiled in salted water for 10 minutes.
They are washed, after cooling, cut into slices and added to a pan with boiling chicken broth.
The potatoes are peeled, washed, cut into cubes and added to the mushrooms.
Everything is cooked for 15 minutes, and in the meantime the soup is fried with onions and carrots.
Vegetables fried until golden brown are added to the soup and cooked for 10 minutes.
Beat eggs with salt, pepper and herbs and pour into boiling soup.
Mix thoroughly, turn off the heat, and leave the pan with soup on the stove.
If there is not enough salt, add salt to the soup to taste and serve, pouring into portioned plates.

Cream soup from milk mushroom legs in chicken broth

Mushroom caps are usually used for pickling or pickling. Therefore, if you have any legs left, then do not throw them away, but prepare cream soup from milk mushrooms, or rather, from the legs of milk mushrooms, for the family.

500 g mushroom stems;
400 ml chicken broth;
70 g butter;
200 ml cream;
3 tbsp. l. flour;
Salt - to taste;
A pinch each of cilantro, basil, nutmeg and parsley.

Soup made from the legs of milk mushrooms is as rich, tasty and aromatic as that made from whole mushrooms.

Boil the mushroom stems for 10 minutes, drain the water, add new water and boil for another 10 minutes.
Cut into cubes and fry in a dry frying pan until the liquid evaporates.
Place oil in a hot separate frying pan, add flour and fry until creamy.
Pour the butter and flour into the boiling chicken broth, add the mushrooms and let the soup boil for 10 minutes.
Pour into a blender bowl and grind, then pour into a saucepan, add all the spices, salt and let it boil again.
Pour in the cream, bring to a boil, but do not boil, let stand for 10 minutes. and pour into plates.

Selection and preparation of ingredients

Finding salted milk mushrooms on sale is not difficult, but you need to be able to choose the right quality product. First of all, you need to take into account that the season of these mushrooms begins in July and ends in September, accordingly, the date of manufacture of the product should not differ. Fresh mushroom cannot be prepared in January, for example.

Other criteria:

storage conditions - temperature not higher than +6°C, dry place, out of sunlight;
shelf life - 6–8 months;
purity of the brine - light color, clear;
color of the product - after salting, the mushrooms may turn light pink;
composition - only natural ingredients, without unknown components such as stabilizers or “E” components.

Important! Purchase canned food only from trusted large retail outlets that have a product certificate. Canned products made in violation of technology from low-quality raw materials are fraught with botulism infection.

Mushroom cream soup from milk mushrooms according to a French recipe

Mushroom puree soup made from milk mushrooms is an exquisite dish of French cuisine. However, it can also be prepared at home to surprise your household with such a treat.

500 g milk mushrooms;
500 g potatoes;
200 g onion;
Vegetable oil;
500 ml cream;
Salt and ground black pepper - to taste.

The recipe for making milk mushroom puree soup is described in stages, so the process is easy to handle.

Wash the potatoes, peel them, wash them again and cut into cubes.
Place in a saucepan, add water to cover the potatoes, and cook until tender.
Boil the peeled milk mushrooms, cut into pieces and fry in oil together with chopped onion until golden brown.
Drain the broth from the cooked potatoes into a separate pan.
Crush the potatoes into a puree, chop the mushrooms and onions in a blender.
Combine potatoes, mushrooms, onions and cream, beat until smooth.
Pour in a little vegetable broth, stir, salt and pepper to taste.
Serve in deep clay bowls to allow the puree soup to cool longer.

Homemade recipes

Many people prefer hot mushroom soup for their first course. You can cook Georgian mushrooms very quickly and quite simply. To prepare it, you do not need any special culinary skills or deep knowledge.

Onions can be fried with tomato paste and turmeric, although this is not necessary, since Georgian mushrooms can be eaten without onion dressing. That is, just throw in the onion, and it will cook along with the carrots and potatoes. After all the ingredients are thrown into the water and it boils, cook the soup for 10 minutes. Then add herbs, spices and sour cream to the prepared pickle. If desired, you can prepare salted milk mushrooms with chicken or meat.

There is a very simple and quick recipe with pickled milk mushrooms. Preparing this milk mushroom takes only 15 minutes.

To prepare it, you will need the following products:

chicken;
pickled milk mushrooms;
zucchini, they can be replaced with squash or eggplant;
fresh cabbage;
carrot;
tomatoes;
bell pepper (optional);
potato;
onions, herbs, garlic and spices.

Cut the chicken into pieces and fry until half cooked in a frying pan along with onion and garlic. Then you need to finely chop the potatoes and cabbage and throw them into boiling water. After 2 minutes, add chicken pieces (fried) and zucchini to the broth. Cook for 7 minutes, add tomatoes, bell peppers and pickled mushrooms. In 3 minutes the soup will be ready and all that remains is to add herbs and spices.

This marinated mushroom milk mushroom is not only quick to prepare, but it is also very healthy and nutritious.

In Rus', mushrooms were highly respected. They were pickled, salted and dried. Nowadays you can only buy dried porcini mushrooms in stores. But in fact, this treatment is suitable for all mushrooms without exception.

Recipes of Old Russian cuisine sometimes amaze the imagination. The phrase from the famous comedy: “Twisted pike heads, baked hare kidneys” has become a household word for luxurious banquets. Dishes from the royal menu cause profuse salivation, and the imagination is not even able to reproduce their image. What is the cost of mirror carp, stuffed with quail eggs, baked in sturgeon?

But how did ordinary people eat? Shchi, porridge, pies, homemade bread, and this is not a complete list of Russian dishes. Most of the recipes have sunk into oblivion, but some have survived to this day. The Georgian recipe is known to few people. Mention of this soup is found in pre-revolutionary culinary tomes.

Time passed, tastes and preferences changed. Instant soups in bags have become very popular: they quickly suppress the feeling of hunger and contribute to the rapid development of gastritis, allergies, and pancreatic disease. It's time to turn to the old, proven recipes of great-grandmothers. It's time to ditch the quick snack.

The basis of the soup is determined by its name. Milk mushrooms are magnificent gifts of the forest, carrying a unique aroma and having a pleasant taste. In the classification of mushrooms, they belong to the category of conditionally edible. Mushroom pickers can’t make a mistake, but the average person runs the risk of running into false brothers. Despite this, from time immemorial, milk mushrooms have been salted, dried, and stewed from them, following basic rules.

To prepare mushroom soup, you will need several large milk mushrooms. They should be washed thoroughly, filled with running water, salted, and left to soak for several hours. This process will help remove bitterness, make the mushrooms softer, and allow them to be used in further cooking. Separate some of the mushrooms, crush them with a masher to a paste, add salt and sprinkle with dried dill.

Set the second part to cook for 10 - 11 minutes, drain the water. Cut the mushrooms into large strips and place over medium heat along with the potatoes. Chop the onions and carrots and fry in fragrant vegetable oil. As soon as the potatoes are ready, place the pulp into the pan. Cook for another 15 - 16 minutes, season with roasted vegetables. Serve with a spoonful of fresh sour cream sprinkled with herbs.

The second method of preparing soup from fresh milk mushrooms is distinguished by the presence of cereals. Cooking step by step:

prepare the mushrooms: cover with salt water, leave to soak for several hours;
boil half a glass of round rice, sprinkle with a mixture of allspice, dried spices, and salt;
Cut the potatoes into cubes and cook over medium heat;
Crush some of the mushrooms, sprinkle with nutmeg, lightly salt;
send the mushroom mass to cook with potatoes;
Cut the remaining milk mushrooms, fry along with onions, grated carrots in olive oil;
send the fried vegetables to cook with the potatoes, add boiled rice, boil everything together for 4 - 6 minutes, sprinkle with green parsley.

The presence of cereals will make the stew richer; the main thing is not to overdo it with the amount of rice, otherwise you will end up with rice soup.

Recipe for dry milk mushroom soup with melted cheese

We offer a recipe for making soup from dry milk mushrooms, which is especially important when fasting. It is easy to prepare, and it will take no more than 40-50 minutes to prepare.

1 tbsp. dried milk mushrooms;
200 g mushroom processed cheese;
4 potatoes;
150 ml cream;
Salt - to taste;
2 liters of water.

You can learn how to properly cook mushroom soup from milk mushrooms from the step-by-step description.

Wash dry milk mushrooms, soak in cold water overnight, then rinse again before cooking.
Cut into pieces, add water and cook over low heat for 20 minutes, constantly skimming off the foam.
Peel, wash and cut the potatoes into cubes, place in the mushrooms and cook until tender.
Grind the processed cheese on a grater, add to the soup, pour in the cream, add salt to taste and cook for 10 minutes. on low heat.

Mushroom soup from frozen milk mushrooms: step-by-step recipe

Frozen mushrooms are always very convenient, especially when the mushroom season is long over. Prepare mushroom soup from frozen milk mushrooms and your loved ones will be happy with such a tasty and aromatic dish.

500 g mushrooms;
1.5 liters of water;
7 potatoes;
2 carrots;
2 tbsp. l. flour;
1 tbsp. l. butter;
2 tbsp. l. vegetable oil;
2 pcs. bay leaves;
Sour cream and parsley - for decoration;
Salt and black peppercorns - to taste.

The recipe for making frozen milk mushroom soup is described step by step.

Place defrosted and chopped mushrooms and diced potatoes into a saucepan with water.
Boil over medium heat until tender, skimming off the foam several times.
Chop the onion, grate the peeled carrots: mix the onion with flour and fry in butter.
Fry the carrots separately in vegetable oil, combine with onions and pour into the soup.
Cook over medium heat for 15 minutes, add salt, peppercorns and bay leaves.
When serving, add sour cream to taste and herbs to each plate.