Do you need to add carrots, garlic, bay leaves, herbs to mushroom soup: what do you add besides mushrooms? The most delicious mushroom soup recipe: with and without carrots

Prepared by: Oksana2019

08/26/2020 Cooking time: 40 min

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Mushroom soup with champignons and buckwheat is a simple, but at the same time very tasty soup that will perfectly diversify your daily diet. Take note of the recipe!

What can you add to mushroom soup, besides mushrooms and potatoes, to make it tastier?

Mushroom soup
Mushrooms go well with many foods that can be added to the soup in different proportions to change the taste. In addition to mushrooms and potatoes, cheese, cereals, seafood, legumes and dairy products are used. This will not only enrich the taste of the soup, but also increase its nutritional value. It is also not forbidden to add herbs and spices to mushroom soup during cooking. A variety of spices will enrich the taste of mushrooms and add their bright aromas.

Making canned mushroom soup

The easiest way to prepare mushroom soup is to make it with pickled champignons, which are abundant on store shelves. They have already been processed and just need to be fried in a little oil. In this case, there is one drawback - such a product has a specific taste and is strikingly different from soup made from dried or fresh forest fruits.

During the cooking process, you can also add pickled or salted mushrooms from a jar, given that they already contain enough salt, and it is recommended to add additional salt at the very end of cooking. The marinade must be drained and should not be added to the soup.

Do I need to add carrots, onions, garlic, and bay leaves to mushroom soup?

Adding the above products is everyone’s choice. Carrots add a beautiful color and won’t harm the taste of the mushrooms. Onions and garlic are very effective in their raw form, but when added to soup they can also benefit the body. The main thing to consider is some rules for adding these vegetables to mushroom soup:

When onions are sauteed, their beneficial properties are preserved, but with prolonged frying they will begin to evaporate. The optimal passaging time is 5-7 minutes .
However, when cooking vegetables over low heat, the valuable substances will not be destroyed, but will go into the broth. This option is healthier and lower in calories.
When garlic is heated, its beneficial properties are reduced, and if it is not processed enough, it simply clogs up all the other flavors of the food.
For maximum benefit, add chopped garlic after preparing the soup and let it brew under a closed lid for 5 minutes .

Bay leaf - perfectly complements the taste of mushroom broth. Its leaves can be added 10 minutes before the end of cooking and then the soup will acquire a rich spicy aroma, or tossed in 2-3 minutes before turning off the heat.

Soup with mushrooms and tomatoes

We offer you a recipe for a delicious mushroom soup based on traditional Italian motifs. It does not contain the usual potatoes, cereals or noodles.

Number of servings: 4

Cooking time: 40 minutes

Energy value

calorie content – 142 kcal;
proteins – 11.4 g;
fats – 6.8 g;
carbohydrates – 8.9 g.

Ingredients

shallots – 3 pcs.;
tomatoes (in their own juice) – 150 g;
Parmesan cheese - 100 g;
chicken egg – 1 pc.;
garlic cloves – 3 pcs.;
mushrooms (white) – 150 g;
mushrooms (champignons) – 100 g;
broth (chicken) – 500 ml;
fresh basil (green) – 20 g;
fresh thyme – 3 sprigs;
salt - to taste;
olive oil – 40-50 ml;
pepper - to taste.

Step-by-step preparation

Heat the aromatic olive oil thoroughly, add shallots, thyme sprigs (you can remove them later) and garlic, then add two types of mushrooms. They need to be cut into not too large cubes.
At this time, boil the broth and add the fried mushrooms to it. Add tomatoes there.
In a separate bowl, beat the egg, add parmesan cheese grated on a mini grater. The resulting mixture should be poured into the soup in as thin a stream as possible and vigorously stirred until a homogeneous mass is obtained.
Add flavor with salt and pepper. Garnish with coarsely torn basil leaves.

Which greens are better to add to mushroom soup: dill or another?

Mushrooms have a very bright taste; the task of greens is to emphasize it, not overshadow it. Therefore, twigs of different plants should be added to mushroom soup sparingly. Also, greens help remove the bitterness of mushrooms. They go well with mushrooms to taste - parsley, dill, celery. Greens are added both during cooking and finely chopped in portions on a plate. Dill helps intestinal function, which will undoubtedly be a plus, since mushrooms are difficult to digest due to the quinine content.

Rassolnik with dried mushrooms

The well-known and beloved rassolnik soup turns out even tastier if you cook it with dried mushrooms.

Ingredients:

Dried mushrooms - 50 g
Pearl barley – 200 g
Potatoes - 500 g
Carrots - 1 pc.
Tomato – 1 pc.
Pickled cucumbers - 300 g
Onion - 1 pc.
Water - 2-2.5 l

Preparation:

Let the pre-soaked mushrooms cook with pearl barley for an hour.

Chop onions, potatoes, carrots and tomatoes as you like.

When the pearl barley is almost ready, add onions, carrots, potatoes and tomatoes alternately every 5 minutes.

Slice the cucumber and add it at the very end. Cook for another 5-7 minutes.

What grains can be added to mushroom soup?

Groats are added to mushroom soup for satiety. There are no exact rules and proportions; everyone is guided by their own taste. The most popular are pearl barley and millet . Barley soup is considered a classic of Russian cuisine. This cereal has a neutral taste, expands well in volume and goes well with other ingredients: mushrooms, meat, vegetables . Before adding pearl barley to the soup, you must first rinse and boil it separately, so as not to overwhelm the taste of the mushrooms with the barley broth. They also use rice, buckwheat, barley and even rolled oats . These cereals do not require pre-treatment other than washing.

When to salt mushroom soup: at the beginning or at the end

Each dish has a time criterion for when to add salt. As for soups using mushrooms, it is recommended that cooks do this almost at the end of cooking the dish, when the broth has become rich.

There are several ways to correct oversalting. For example, when cooking, a bag of breadcrumbs or cereal (rice) is dipped into the soup, which will absorb excess salt. Or, if the dishes allow it, the volume of broth and ingredients increases.

We are sure that many of you are already salivating and have picked up a couple of recipes that you are ready to cook in the near future. Surprise your guests and make mushroom soup in a cauldron on the grill or prepare an exquisite, delicate cream soup - everyone will be delighted. But follow one main rule - whatever you cook, do it with high-quality, fresh ingredients and in a good mood. Bon appetit!

What seasoning and spices are added to mushroom soup: do they add bay leaves?

Mushroom soup
Mushrooms contain difficult-to-digest protein, herbs and spices will help digestion. Seasonings and spices should be chosen based on the type of mushroom. Eg:

Champignons and oyster mushrooms do not need copious amounts of spices, otherwise their flavor will be lost.
It’s healthier to season fresh wild mushrooms with herbs ; it will remove the bitterness.
Nutmeg complements dishes with mushrooms and sour cream well.
Mediterranean herbs are also used for mushroom dishes: oregano, thyme, rosemary.

Bay leaf, as mentioned above, in moderate quantities goes well with mushroom flavor.

What cheese is added to mushroom soup and when, at what stage of cooking?

Cheese combined with mushrooms is loved by many, and a lot of recipes are proof of this.

Processed cheese is more often used; it dissolves well and gives a creamy taste to the broth. Add it 15 minutes before the end of cooking, stirring thoroughly for 5 minutes to completely dissolve.
Hard cheeses are also used after being grated. Add at the end of cooking.

When preparing cream soups, grated cheese is sprinkled directly onto the plate in portions, forming an appetizing golden crust.

Soup with mushrooms and turkey

One of the simplest soups that doesn’t require much effort when preparing, your loved ones will love it. Photo and video recommendations will help you with this.

Number of servings: 7

Cooking time: 50 minutes

Energy value

calorie content – 150.9 kcal;
proteins – 20.3 g;
fats – 2.8 g;
carbohydrates – 11 g.

Ingredients

turkey (fillet) - 500 g;
steamed rice – 100 g;
sliced champignons – 400 g;
garlic cloves – 4 pcs.;
butter (butter) -25 g;
grated carrots – 1 pc.;
flour (wheat) – 2 tbsp;
cow's milk – 200 ml;
onion – ½ pc.

Step-by-step preparation

Place the turkey to cook in one pan.
In the second (preferably with a thick bottom), heat the oil and add the ingredients one by one, following the sequence: small onion cubes - garlic in small pieces - grated carrots - mushrooms - rice - flour. When you add the last ingredient, mix well so that the mixture “sets” evenly.
Pour in the prepared turkey broth along with the chopped meat. Don't forget the milk. Boil for no longer than 20 minutes.
Adjust to taste with spices and salt. Serve to the table, sprinkled with finely chopped herbs.

Do you add meat to mushroom soup?

Mushroom soup
The protein content in mushrooms is three times higher than in meat, so it is better not to overload the dish with a large amount of beef or pork. To ease the work of the intestines, it is better to put dietary types of meat or poultry. This combination is popular in Thai cuisine, where mushrooms, meat, vegetables, coconut milk and an abundance of spices . And in Russian cuisine, meat and mushrooms are combined in first courses; the solyanka soup, where these products are used together, has been known since ancient times.

How to cook porcini mushroom soup in a slow cooker

A multicooker is an indispensable assistant for every housewife. Using this technique, you can prepare various dishes, including porcini mushroom soup. The recipe is simple and practically no different from the method in a regular saucepan.

youtu.be/p41X-n2VzSA

Products:

mushrooms and potatoes – 350 g each;
onion – 150 g;
cream 10% – 500 ml;
a tablespoon of flour;
salt, vegetable oil and dill.

Cooking time – 40 minutes.

Step-by-step action plan.

Step 1. Chop the onion and mushrooms, cut the potatoes as desired. Pour oil into the multicooker bowl and turn on the “frying vegetables” mode. When hot, add onion.

Step 2. When the onions are browned, add the mushrooms. When the total frying time reaches 12 minutes, turn off the appliance.

Advice! At this stage, you can add a teaspoon of butter if you wish.

Step 3: Now add potatoes, flour and salt. Fill all 1.25 liters with hot water. Turn on the “soup” mode, the “vegetables” product type. The timer will automatically start for 40 minutes.

When the timer rings, pour in the boiled cream and stir. The soup is ready. You can pour and serve immediately. Serve with fresh herbs and croutons if desired.

Can beans be added to mushroom soup?

In the cold season, when the body needs a more nutritious diet, mushroom soup can be varied by adding beans. This product gives saturation for a long time. Beans must be pre-soaked to remove substances that are poorly absorbed by the body. Canned beans will also work. This version of the soup will appeal to people who watch their figure; the dish turns out to be satisfying, but low in calories. In addition, beans are good for pureed soups.

The benefits of wheat cereal

Wheat cereal, which for some reason is also not such a frequent guest on our tables, is incredibly healthy:

promotes digestion, helps fight or prevent various gastrointestinal diseases;
allows you to establish metabolism, fat metabolism;
contains a lot of fiber important for the human body;
increases the elasticity of blood vessels;
improves immunity;
good for blood, skeletal system, visual organs, hair.

And besides, this interesting product is rich in vitamins, minerals and has a low glycemic index. Therefore, be sure to include wheat cereal in your diet, at least as part of soup.

The coarser the grind of the cereal, the more nutrients it retains. This should be taken into account when purchasing.

The most delicious recipe for mushroom soup with carrots

Mushroom soup
If you have mushrooms, be sure to cook soup with them. The broth will be aromatic and rich. Here is the most delicious recipe for mushroom soup with carrots:

To prepare you will need:

Oyster mushrooms – 300g
Carrots – 300g
Onions - 2 medium onions
Garlic - 3 cloves
Vegetable oil - a little
Flour - 1 tablespoon
Sour cream - 2 tablespoons
Spices: salt and red pepper

Prepare like this:

Carrots in this recipe replace potatoes; they need to be cut into rings, add water, salt and cook. Cook after boiling over low heat for 15 minutes.
Chop the mushrooms into large pieces and fry in vegetable oil until the moisture has completely evaporated.
Add the garlic, cut into slices, fry for another 2 minutes and add this mixture to the pan with the carrots.
Cut the onion into thin rings, bread in flour and fry in vegetable oil until golden brown, add to the soup.
Next add sour cream and a little red pepper, stir everything thoroughly. Bring to a boil and turn off the heat.

Let the soup brew for 5-7 minutes with the lid closed. Ready.

Soup with mushrooms and sorrel

A familiar soup to everyone, but in a new way! This time the mushrooms are complemented by sour sorrel, the taste of which is reminiscent of cabbage soup with sauerkraut. Canned peas are sometimes added to cold soup (to increase nutritional value) or spinach is used instead of sorrel. This is a very easy dish to prepare and any beginner can do it.

Number of servings: 7

Cooking time: 30 minutes

Energy value

calorie content – 61.9 kcal;
proteins – 2.7 g;
fats – 0.3 g;
carbohydrates – 12 g.

Ingredients

large potatoes – 3 pcs.;
fresh sorrel – 150-200 g;
mushrooms (white) – 300 g;
sour cream - to taste;
onion – 1 pc.;
ground pepper - to taste.

Step-by-step preparation

Boil peeled and washed boletus mushrooms in 1 liter of water until tender. You will determine the time to add a new ingredient by how pieces of mushrooms float from the bottom to the surface of the broth. Add potatoes.
Sauté finely chopped onion in hot oil and place it in a common pan. Season with salt and, if desired, add bay leaves and pepper (they must be removed at the end of cooking so that the soup does not start to taste bitter).
When the potatoes are soft enough, add the chopped sorrel leaves. Serve with a portion of sour cream.

This is interesting: a boiled egg, which is recommended to be chopped into cubes and added to the first course, will perfectly complement the dish. To get the “correct” hard-boiled egg, boil it for 10 minutes from the moment the liquid boils, and then place it in ice water.

Recipe for delicious mushroom soup without carrots

If you don’t like carrots or you don’t have any on hand, but want to cook soup. Then you can do without this vegetable. Here is a recipe for a delicious mushroom soup without carrots:

To prepare you will need:

Sour cream - 0.5 cups
Buckwheat – 50g
Mushrooms – 300g
Potatoes - 2 medium tubers
Onion - 1 onion
Vegetable oil
Spices: salt, bay leaf, herbs

Prepare like this:

Cut the mushrooms into slices and boil for half an hour, skimming off the foam, then strain the broth.
Cut the potatoes, onions and carrots into cubes and fry in vegetable oil.
Bring the broth to a boil and add vegetables and buckwheat, cook for another 20 minutes .
5 minutes before cooking, add bay leaf and salt.

Add sour cream and herbs when serving.

Mushroom soup in a slow cooker

Housewives around the world thanked scientific progress after multicookers were invented to help them. These miniature compact machines are capable of preparing any dish, from rich borscht to dessert pie. Try cooking mushroom soup in a slow cooker. You only have to prepare the ingredients, the smart device will do the rest for you!

Of course, the ideal option would be to use wild mushrooms. Soup from a slow cooker, prepared according to the principle of simmering in a Russian oven, will turn out incredibly aromatic. But you can also use regular store-bought champignons.

Required ingredients:

2 medium sized potatoes
Fresh mushrooms 400 grams
1 medium sized carrot
1 medium sized onion
Butter for frying
Salt, ground pepper.

Cooking method:

Wash and cut the mushrooms - each mushroom into two or three parts.

Wash and peel the potatoes, cut them into small cubes.

Peel the onion and chop finely. Wash the carrots, scrub with a wire brush and grate on a fine grater.

Turn on the “Frying” program in the multicooker, grease the bowl with butter, add onions and carrots and sauté for three to four minutes with the multicooker bowl open.

Add chopped potatoes, mushrooms to the carrot-onion fry, add water and change the program to “Soup” or “First courses”. Set the timer for 20 minutes.

Wash the parsley well and chop finely with a knife, add to the finished soup.

Cheese cream soup from champignon mushrooms: a recipe for a delicious creamy soup

Mushroom soup
Cream soups are very nutritious and satisfying. Their thick texture helps you feel full for a long time and last for 3-4 hours without a snack. Many housewives do not like to prepare pureed soups, since it is believed that they take a long time to cook and require a lot of manipulation. But this is not so - make sure of this and cook a delicious champignon mushroom cream cheese soup:

To prepare you will need:

Champignons – 500g
Cream 20% – 250ml
Processed cheese – 250g
Butter – 50g
Onion – 1 piece
Spices: salt, ground nutmeg and ground black pepper

Do this:

Cut the mushrooms into quarters.
Melt the butter in a saucepan, sauté the onion until golden brown, add the mushrooms.
When the mushrooms release juice and reduce in size, pour 500 ml of water , reduce the flame and cook for 15 minutes .
After the mushrooms are ready, pour the broth into a separate container, and grind the mushrooms in a blender to a puree consistency.
Pour the previously strained broth over the ingredients and bring to a boil.
Then add the cream and bring to the boil again.
Add the processed cheese in small portions, stirring thoroughly until it is completely dissolved.
Bring to a boil for the last time, add spices and cook over low heat for another 2 minutes .

You can use crackers for serving. It’s very tasty, and when served, this soup looks appetizing.

Soup with mushrooms and minced meat

A hearty and warming soup with mushrooms, minced meat and tomatoes will win your heart forever. Having prepared it at least once, you will resort to this recipe many times. If there is no minced meat in the refrigerator, you can use stewed meat.

Number of servings: 7

Cooking time: 50 minutes

Energy value

calorie content – 195.7 kcal;
proteins – 20.9 g;
fats – 11.1 g;
carbohydrates – 3.1 g.

Ingredients

garlic, slices – 2 pcs.;
tomatoes (in their own juice) – 200 g;
mushrooms (champignons/shiitaki) – 200 g;
minced meat (pork + beef) – 250 g;
onion – 1 pc.;
spices - to taste;
olive oil – 35 ml;
soy sauce – 3 tbsp;
meat broth - 1 l.;
mozzarella – 35 g;
pepper - to taste.

Step-by-step preparation

Heat the olive oil in a large saucepan, add the onion, which you first finely chop.
When the onion becomes transparent enough, add the minced meat. Use a spatula to ensure that the meat breaks down into grains.
After the minced meat has changed color, you can add tomatoes along with juice, spices and a little sauce.
Pour in the broth and cook over moderate heat for about 10-15 minutes. At the end, add small pieces of mushrooms (there is no need to fry them) and leave on the stove for the same time. Serve by sprinkling a bowl of aromatic soup with soft cheese.

Unusual dried mushroom soup: Tom Yam soup recipe

Mushroom soup
This unusual soup is known to many; it is memorable for its rich taste and huge list of ingredients. The combination of such different products gives an unforgettable taste. Its name is Tom Yam . Dried mushrooms work great here, but you can also use fresh ones. Here is the prescription:

To prepare you will need:

Chicken broth - 2l
Shrimp – 300g
Champignons – 300g
Lime – 1 piece
Tom Yum paste - 2 tablespoons
Coconut milk - 4 tablespoons
Lemongrass – 4 pieces
Ginger – 1 piece
Cilantro - 1 bunch
Tomato – 1 piece
Fish sauce - 2 tablespoons
Chili pepper - 1 piece

Do this:

Cut the lemongrass into pieces, and cut the ginger into rings.
Peel the chili pepper and cut into thin rings.
Thaw the shrimp and peel.
Cut mushrooms and tomatoes into quarters.
Add lemongrass and ginger to the boiling chicken broth and cook until boiling, then add the paste.
Boil for 5 minutes and add mushrooms, shrimp and fish sauce.
You need to add salt after adding the sauce, as it contains salt. Add the juice of one lime and mix thoroughly.
3 minutes before cooking, add chili pepper and coconut milk, mix thoroughly.
Turn off the heat and add chopped tomato to the soup, close the lid and let it brew for 5 minutes .
If desired, you can add chicken pieces left over from the chicken broth.

When serving, place finely chopped cilantro on a plate. Active cooking time – 30 minutes . The taste of the soup is sweet and sour with a salty and spicy “zest”. This soup will appeal to lovers of exotic cuisine and hot dishes.

The variety of mushroom soups is huge, and their ingredients can be easily replaced. A huge advantage is their compatibility with many products, which gives a wide choice for cooking. However, moderation is important when consuming mushrooms; you should not overuse them. In large quantities, mushrooms give a strong load to digestion, but in soups their content is diluted by adding other products - vegetables, cereals and herbs, which also help them to be digested faster. According to experts, consuming mushrooms no more than twice a week in portions of 100-150 g will not cause any harm to the body. Bon appetit!

Lenten mushroom soup

Many who lead a righteous lifestyle or observe the canons of vegetarianism often eat monotonous, boring cereals and salads. However, there are many delicious dishes that are worthy of a feast, and at the same time they can be eaten even during Lent! One example is lean mushroom soup. It is prepared quite simply from a small set of ingredients, and at the same time you will get a delicious meal.

Required ingredients: