Mushroom soup – aromatic, satisfying and rich

Mushroom soup is always appropriate, at any time of the year. Especially classic mushroom soup is good in winter. And so, when it’s already cold, you need to know how to properly prepare delicious mushroom soup.

Fresh mushroom soup - a simple step-by-step recipe with photos Classic mushroom soup made from dried mushrooms with sour cream
Mushroom soup - different variations and useful tips
Mushroom soup – wild mushroom puree (video)
Mushroom soup dressing

The best soup is made from porcini mushrooms. They, along with milk mushrooms and saffron milk caps, are among the three most valuable and nutritious mushrooms. But, if desired, they can be changed to others. These can be champignons, boletus, and boletus.

I think it’s obvious that the most flavorful soup will be one made with freshly picked mushrooms. Although, depending on the season, it is possible to prepare an appetizing first course of dried, frozen or canned mushrooms. The cooking procedure itself does not change fundamentally. Let's consider several options, as well as tips and recommendations for preparation.

In rich broth

Mushroom soup, or, as it is called, mushroom soup, is a very satisfying and appetizing dish. There are a huge number of recipes for mushroom soup made from a variety of types of mushrooms, using chicken, cream and many other interesting ingredients, so every connoisseur of the mushroom diet will definitely find a recipe for mushroom soup to suit their taste and preferences.

This article tells you how to properly cook delicious wild mushroom soup and offers many recipes for this interesting dish.

Garlic

One of the most versatile and affordable ways to emphasize and enrich the taste of most dishes. Garlic has found its place among vegetable dishes, among meat dishes and, of course, in combination with mushrooms. It is known that garlic reveals its best taste during stewing or frying, so when sautéing onions and carrots in soup, do not spare a clove of garlic, finely chopped and added to the onion at the end of frying. A minute spent cooking garlic will highlight the piquancy of your mushroom soup and give it an unsurpassed, mouth-watering aroma.

Preliminary preparation

Before you cook soup from freshly collected forest treasures, they must be carefully prepared for further culinary processing.

Try to collect only young, dense and healthy specimens of mushrooms; do not take too wormy or overripe fruiting bodies.
At home, carefully sort through the collected forest gifts, clean them of forest debris and dirt and, if necessary, remove damaged fragments with a knife. The stickiest stains can be scraped off with a knife or removed with an old toothbrush.
Then rinse the mushrooms thoroughly but quickly under running water.
Separate the caps from the stems and cut the fruiting bodies into equal pieces.

These rules apply to mushrooms that are definitely edible. If you are going to use species belonging to the conditionally edible group for making soup, then you need to take into account that they usually use a more complex system of preliminary preparation, including special soaking and boiling. Therefore, you need to find out in advance exactly how to prepare this particular type of conditionally edible mushrooms for the culinary process.

On a note

More than ever, in addition to other spices, croutons grated with garlic are perfect for mushroom soup. You can either slice and dry the bread in a toaster, or fry the bread in a frying pan, generously rubbing the croutons with garlic. You can also add cheese and spices mixed with mayonnaise. You won't find a more satisfying combination.

Experienced chefs advise being more careful when using mushrooms to make soup or prepare this or that dish. For example, champignons or oyster mushrooms, one of the most popular mushrooms in home cooking, require a minimal amount of spices, since these mushrooms are very delicate, and in themselves they have a pronounced taste and appetizing aroma.

But for mushroom soup made from porcini mushrooms, saffron milk caps, and chanterelles, you practically don’t need any seasonings, just a drop of herbs and a little bay leaf, a pinch of white pepper. These mushrooms do not tolerate a lot of seasoning.

And speaking of bitter varieties of mushrooms, professional chefs advise adding a large amount of herbs.

So we told you about the best seasonings for mushroom soup. It’s amazing how simple spices can reveal the taste of equally simple, familiar ingredients, and how competently and deliciously herbs and spices highlight the aroma and taste of mushrooms.

Choosing the right pan

For preparing classic mushroom soups with chicken or vegetable broth, stainless steel, enameled, coated aluminum, ceramic and glass pans are best suited.

Cast aluminum and uncoated cast iron pans are usually not intended for cooking, but for stewing or frying in them, with a minimum amount of fat.

Modern cookware with enamel or non-stick coating can be safely used for preparing first courses.

Calculating the required volume of a pan for the required number of eaters is not at all difficult using the formula - one liter of volume per person, plus another liter on top for foam, freedom of stirring and boiling.

Recipes

Below are some easy mushroom soup recipes.

Mediterranean herbs

In particular, Provencal and Italian have a refreshing taste; summer soups and mushroom broth with their combinations are the most appetizing first courses. If you are a fan of cold mushroom soup, you should try it with a pinch of oregano. Rosemary is great for hot serving, and thyme if you love mushroom soup with sour cream.

With potatoes and pre-frying

Required:

Mushrooms – 500 gr.
Potatoes – 5 pieces, large.
Onions – 1 pc.
Carrots – 2 pcs.
Butter – 2 tbsp. spoons.
Bay leaf – 2 pcs.
Salt – 1 teaspoon.
Greens – 1 bunch.
Pepper - to taste.

Cooking:

Rinse the potatoes under running water and cut into small slices. Grate the carrots on a coarse grater. Cut the onion into half rings.
Cut the fruit bodies into medium-sized pieces and fry in a frying pan over medium heat in butter for 7 minutes.
Then boil the mushrooms in a saucepan over low heat for half an hour.
Add onions, carrots and potatoes, salt, pepper and bay leaf to the pan.
Cook the soup over medium heat for 25 minutes, stirring constantly. The dish will be ready when the potatoes are soft.

Coriander and bay leaf

The taste of bay leaf is bitter, but the aroma is so persistent and tart. A couple of leaves, which should be added a few minutes before it’s ready, or a large pinch of ground spice will dilute the taste of the soup. In addition, bay leaf has a good list of beneficial properties, in particular, bay leaf copes with swelling and helps digestion. Coriander seeds are also aromatic, but if possible, add a fresh sprig of cilantro to your soup; it is less tart and will pleasantly refresh the hot mushroom soup.

With potatoes

This recipe is especially suitable for camelina mushrooms.

Required:

Mushrooms – 500 gr.
Potatoes – 4 pcs., medium size.
Water – 2 liters.
Onions – 2 pcs. medium size.
Carrots – 1 piece, medium size.
Vegetable oil – 50 ml.
Salt, pepper, herbs - to taste.

Cooking:

Cut the fruit bodies into small pieces, place in a saucepan with cold water and cook, after boiling, for 15 minutes over medium heat, constantly skimming off the foam.
Next, add peppercorns, salt, bay leaf and potatoes, cut into large cubes. Boil for 10 minutes.
In a frying pan, in oil, fry the chopped onions and carrots until golden brown, and then add them to the soup. Next, cook everything over low heat for 15 minutes.

The dish is ready! It should be served sprinkled with herbs.

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Mushroom soup can be prepared from many types of mushrooms, but it is especially tasty and aromatic from white ones. It is perhaps difficult to imagine a more “summer” first course than freshly picked mushroom soup. But even in winter, such a soup can be prepared; champignons or dried mushrooms are great for it.

To prepare the soup, you need to sort out the mushrooms, rinse thoroughly with running cold water and peel them. It is fashionable to cut large ones into pieces, small ones are placed whole in the broth. After preparing the broth, it is fashionable to catch the mushrooms with a slotted spoon and fry them, and then add them back to the soup. Fans of dietary dishes can do without frying. If you plan to put dried mushrooms in the soup, then you should first soak them in cold water for 3-4 hours, and only then cook them.

To cook mushroom soup, you will need a saucepan of suitable size and a frying pan for frying the mushrooms or vegetables themselves (carrots, onions).

Preparing this soup requires a minimum of time and effort, and the dish turns out tasty, aromatic and appetizing. The best addition to it would be white bread croutons fried in vegetable oil, a handful of chopped fresh herbs and a couple of spoons of sour cream, which will give the soup a special tenderness and a pleasant creamy taste.

500 g fresh champignons 2 medium onions 1 medium carrot 3 medium potatoes or 150-200 g vermicelli (preferably “spider web”) salt (to taste) herbs (to taste) sour cream (to taste)

Prepare mushroom broth. To do this, wash the champignons thoroughly and cut them into four parts. Place in a saucepan, pour in 2.5-3.0 liters of water, and place over medium heat. As soon as the broth begins to boil, skim off any foam that has formed with a spoon and reduce the heat. Cook for about 1 hour, periodically removing the foam, add salt. At this time, peel the carrots and onions, chop them finely and fry in vegetable or olive oil for 3-5 minutes. Then remove the mushrooms from the broth, cool slightly and finely chop. Add them to the carrots and onions and fry lightly. If you plan to cook soup with potatoes, then you need to peel it, cut it into cubes and put it in boiling broth, and when it is almost ready, add mushrooms and vegetables. If the soup is prepared with noodles, then mushrooms and vegetables are added first, the soup is simmered over low heat for 5-7 minutes, and then the vermicelli is added. Next, the soup is cooked for another 2 minutes, after which the pan is removed from the stove. Before serving, the dish should sit for at least half an hour; it is better to add sour cream and herbs not to the pan, but to the plate.

The highlight of this dish is that almost all the ingredients can be assembled or made yourself. This gives it a special, truly homely taste, and not to mention the delicious aroma of porcini mushrooms. Well, if you manage to get your hands on real country sour cream, rest assured that a pot of this mushroom soup will be eaten in one sitting!

500 g porcini mushrooms 2 onions 2 medium carrots 2.5-3 cups flour 50 ml vegetable oil water salt (to taste) herbs (to taste) sour cream (to taste)

Prepare the noodle dough: Place half the flour on a board and form a small well in the center. Pour oil and 100 ml of boiled water at room temperature mixed into it in a separate container. Lightly salt and knead the dough, which is thick enough to resemble liquid sour cream. Then gradually add the remaining flour until the dough becomes stiff enough. Roll it out with a rolling pin into a thin layer and cut into strips. Place the board with noodles in a warm place for several hours to dry.

When the noodles are ready, you can start preparing the mushroom broth. The mushrooms must be sorted, cleaned and washed thoroughly with cold running water. Then place them in a saucepan with 2.5-3 liters of water and cook over low heat for about 1 hour, periodically skimming off the foam, and add salt. After this, you need to place the noodles in the broth and cook over medium heat for 10-12 minutes. At this time, fry finely chopped onion in a frying pan in vegetable oil and transfer it to the broth. Let the soup simmer for another 2-3 minutes, remove from heat, and leave for about half an hour. Serve the soup with sour cream, white bread croutons and finely chopped fresh herbs.

This soup has a delicate consistency, making it sure to please children. For it you can use champignons, porcini mushrooms or boletus. It is better if the mushrooms are small, they give a richer aroma.

Rinse the mushrooms thoroughly under cold water, peel and cut into medium pieces. Boil in salted water for 40-45 minutes. Remove with a slotted spoon and fry in butter, adding flour and finely chopped garlic. When the mushrooms are slightly browned, pour about 2 cups of mushroom broth into the frying pan, bring to a boil, add salt and pepper to taste. Then cool the soup a little, pour into a blender, use it to grind all the ingredients to a puree-like consistency, pour in the cream and serve the dish, garnishing with chopped herbs.

Boil water in a saucepan. Chop the peeled potatoes into small pieces and place in

boiling water. Cook for ten minutes. While the potatoes are cooking, peel and wash the carrots and onions. Chop the onion into cubes. Grate the carrots using the large segment of a grater. Wash the mushrooms, place on a disposable towel, dry, and cut into slices. Pour oil into a preheated saucepan and add mushrooms and vegetables to it. Fry over low heat, stirring occasionally, for five minutes. Cook the stir-fry soup for another 10 minutes. Cut the processed cheese into pieces. Finely chop the washed greens. Pour the cream into the pan and add the cheeses. Add salt and pepper. As soon as the soup boils, remove to the slab and add the herbs. Leave the soup covered for 10 minutes.

Sort and wash the beans. Place in a saucepan, add a liter of water and leave for five hours or overnight. Then put it on the stove and bring to a boil. Cook over low heat, covered, for about an hour. We wash the champignons, put them in a separate pan and fill them with two liters of water. From the moment it boils, cook for another five minutes. Peel, wash and cut the potatoes into pieces. Peel the onion and finely chop it. Cut the peeled carrots into thin strips. Using a slotted spoon, remove the champignons from the pan and cut into small pieces. Wash the rice well. Place potatoes, half of the chopped onions and carrots, and rice into the boiling mushroom broth. Cover with a lid and cook for 15 minutes over low heat. Stew the remaining vegetables in hot oil until soft, stirring occasionally. Place the mushrooms in the pan and fry them with the vegetables for a while. Add the roast to the soup. Salt, pepper, season with your favorite spices. Place the boiled beans in the pan and cook for another seven minutes. Add finely chopped greens to the soup. Let the soup sit for about 15 minutes and serve.

Boil vegetable broth in a saucepan. Wash and separate the broccoli into florets. Peel the potatoes, wash them and cut them into cubes. Finely chop the peeled and washed onion. Melt the butter in a frying pan and fry the onion in it until golden brown. Wash the champignons, dry lightly and chop into slices. Place the potatoes and mushrooms into the boiling broth and simmer over low heat for ten minutes. Add broccoli and roast, add salt and cook for another five minutes. Pour the hot soup into portions and sprinkle with parsley.

Sort the pearl barley, rinse and soak overnight. In the morning, rinse the cereal, add broth, add a whole onion, and cook over intense heat. After boiling, turn down the heat and cook for about 20 minutes. Peel the carrots and potatoes, rinse and chop them: potatoes into small pieces, carrots into small chips. Transfer the vegetables to the soup and simmer for five minutes. Wash the champignons, cut them into slices and fry in butter until tender. Pepper and salt. Transfer the mushrooms to the soup and simmer for five minutes from the moment they boil. Add cream in a thin stream, add bay leaf and salt, keep on fire until boiling and remove from heat. Add chopped herbs and garlic pressed through a garlic press. Stir and serve.

Peel and wash the carrots and onions. Chop the vegetables into small cubes and fry in vegetable oil in a cauldron. We clean the mushrooms, wash them and cut them into thin slices. We put them in a cauldron with vegetables. Add the sorted and washed lentils here and fry everything together. Pour in the heated broth. Peel the potatoes and zucchini, rinse and cut into cubes. Place in boiling broth. Cook for another quarter of an hour. Rinse the greens, peel the garlic and chop it finely with a sharp knife. Add everything to the soup, cover with a lid and leave for a while.

Clean and wash the mushrooms, chop them coarsely. Place in a saucepan, add 2.5 liters of water, wait until it boils, and cook for 20 minutes. Peel and cut the potatoes into cubes. We sort and wash the buckwheat. Place buckwheat and potatoes in a saucepan and boil for a quarter of an hour. Grate the peeled carrots into strips. Peel the onion and finely chop it. Fry vegetables in butter until soft. Transfer the roast into the soup and boil for a couple of minutes. Season with salt, add chopped herbs and remove from the stove.

1. You can put a bay leaf in the mushroom soup, but this should be done at the very end of cooking (about 10 minutes), and when the soup is ready, the bay leaf should be removed immediately.

3. Aspen boletus and especially boletus boletus produce a rather dark broth, so it is better to prepare soup from them with the addition of processed cheese. The cheese is placed at the very end of cooking, pre-cut into cubes.

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Cream soup with chicken broth

Required:

Mushrooms – 300 gr.
Chicken broth – 1.5 liters.
Potatoes – 4 pcs., medium size.
Cream – 100 ml.
Onions – 1 pc.
Carrots – 1 pc.
Processed cheese – 1 pc.
Flour – 1 tbsp. spoon.
Butter – 50 gr.
Salt, pepper and herbs - to taste.

Cooking:

Cut the fruit bodies into medium-sized cubes and then fry in a frying pan in butter until golden brown.
Next, place the mushrooms in a saucepan with water and boil, after boiling, for half an hour. Boil the potatoes until tender in a separate pan.
Finely chop the onion and grate the carrots on a medium grater, then fry them in a frying pan in butter until soft.
Grind the potatoes, onions and carrots in a blender until pureed, then put this puree in a saucepan with the mushrooms and bring to a boil.
Fry the flour in a frying pan until it smells nutty, pour in a ladle of broth and grate the processed cheese into it on a fine grater. Mix thoroughly and pour into the soup.
Add cream to the soup and cook over low heat for another 5 minutes. At the end of the cooking process, add salt and pepper.

The dish is ready! It should be served with chopped herbs and white bread croutons.

What you need to make mushroom soup

Creamy mushroom soup will not require much time searching for exotic products in stores and will not hit your wallet with significant costs! You only need 500 ml. cream, 200 grams of champignons and three medium-sized potatoes. This short list of products is completed with onion and salt.

The only thing you need to pay attention to is the fat content of the cream. We recommend standard ten percent pasteurized drinking cream.

How to cook mushroom soup

First of all, wash, peel and cut the potatoes. To the question “how to cut?” We can immediately answer that there is practically nothing, just cut each potato into two halves. Add water and let it cook!

While the potatoes are cooking, peel and chop the onion, then chop the mushrooms. We cut both of them finely. Place the frying pan on the fire, fry the onion, then add the mushrooms and fry until the liquid evaporates.

Now you need to crush the boiled potatoes and mix them with mushrooms and onions. After this, pour in the cream, mix thoroughly, bring to a boil and turn off. The soup is ready!

What to serve mushroom soup with

The question of what to serve mushroom soup with is decided by every housewife to the best of her imagination. Our recommendation is garlic croutons. It’s very simple to prepare them: melt butter in a frying pan, add three cloves of garlic, cut in half, and fry. And then dip the pieces of white bread into the oil and fry them on both sides. You can first break the egg and dip the bread in the egg yolk before putting it in the frying pan.

Video about mushroom soup

Mushroom soup made from fresh mushrooms is one of the delicious varieties of first courses. Mushroom dishes are considered a recognized delicacy for most people. In Russia, mushrooms have always been at the head of the Lenten table.

Mushrooms are often called “forest meat”. They contain slightly less protein than meat, but more than cabbage and potatoes. But there is more fat than in beets, sugars and carbohydrates are almost as much as in the liver of an animal. There is more vitamin D than in butter.

To make the soup more tasty, you should boil the mushrooms properly. They should not be cooked on too low a heat or too high a heat. It is necessary to cook so that the broth only boils gently at a temperature of about 90-95 degrees C.

Mushrooms are difficult for the body to digest, so they should not be eaten by children.

Listen to the words that mushrooms have their own aromatic and taste qualities, so you should season the soup very sparingly. Seasoning that is too hot can drown out their specific taste.

Delicious recipe! What can you make an egg from with your own hands?

With noodles

This recipe is especially good for boletus, boletus and boletus.

Required:

Mushrooms – 500 gr.
Potatoes – 2 pcs. medium size.
Carrots – 1 pc.
Onions – 2 pcs., small.
Small noodles – 100 gr.
Butter – 50 gr.
Salt and parsley - to taste.

Cooking:

Cut the potatoes into small cubes and place in a pan of boiling water, add grated carrots and cook for 20 minutes.
Fry the fruit bodies in a frying pan in butter, along with diced onions.
Add the roast to the soup, add noodles and parsley, and add salt to taste.

The dish is ready! It should be served hot, first seasoned with sour cream.

Video on how to cook mushroom soup with cheese

You have looked at recipes for delicious fresh mushroom soups. Sour cream, finely chopped dill, and parsley are often added to soups. Cook with pleasure and diversify your daily menu.

Scientists still cannot determine exactly when exactly people started eating mushrooms. It is only clear that this was quite a long time ago. And it is not surprising that humanity liked mushrooms so much that some of them are now even specially grown. Mushroom dishes, such as mushroom soup, are very popular.

And strictly speaking, there are simply hundreds of recipes! Many of them are quite labor-intensive and expensive in terms of product costs, and are more suitable for a restaurant than for a home kitchen. But there is also an option to prepare mushroom soup relatively quickly and, most importantly, from simple and affordable products!

Delicious recipe! Pie dough recipe

This is a recipe for making creamy mushroom soup.

With vermicelli

Required:

Mushrooms – 1 kg.
Carrots – 2 pcs., medium size.
Water – 3 liters.
Onions – 2 pcs.
Thin vermicelli – 80 gr.
Potatoes – 3 pcs., medium size.
Dill – 1 inflorescence.
Salt and pepper - to taste.
Vegetable oil

Cooking:

Cut the mushrooms into pieces, place them in a saucepan with water, bring to a boil, then drain them in a colander and dry a little.
Place the fruiting bodies again in a saucepan with water and boil, after boiling, for 25, skimming off the foam regularly.
Add potatoes and carrots, cut into strips. Cook for another 15 minutes.
Fry the onion in a frying pan in oil until golden brown, and then add it to the pan along with the vermicelli. Cook for another 8 minutes. A couple of minutes before the end of cooking, add dill, spices and salt.

Borsch

This recipe is especially good for noble boletaceae - the porcini mushroom and its closest edible relatives.

Required:

Mushrooms – 200 gr.
Potatoes – 4 pcs.
Chicken broth – 1 l.
Cabbage – 200 gr.
Carrots – 50 gr.
Onions – 50 gr.
Beets – 50 gr.
Tomato paste – 1 tbsp. spoon.
Vegetable oil – 1 tbsp. spoon.
Garlic – 2 cloves.
Bay leaf – 1 pc.
Salt, sugar and herbs - to taste.

Cooking:

Boil the fruit bodies, after boiling, over low heat for half an hour. Then drain the water and dry the mushrooms in a colander.
Bring chicken broth to a boil on the stove.
Chop the cabbage into small pieces and cut the potatoes into cubes.
Fry onions, carrots and beets in a frying pan in oil until golden brown, then add tomato paste to them, mix thoroughly and simmer everything over low heat for two minutes.
When the broth boils, add mushrooms and potatoes and cook, covered, over medium heat until the potatoes are cooked.
Turn up the heat and add cabbage to the pan. It is better to use a juicy young head of cabbage.
Place the roast, finely chopped garlic and bay leaf into the soup, add salt after boiling, if required, and sprinkle the borscht with fresh herbs - dill, parsley, green onions.
Remove the pan from the heat and let the borscht brew. Before serving, sprinkle it well with allspice. Best served with sour cream.

What seasonings are suitable for different mushrooms?

Just think how many delicious variations of this dish can be prepared using the right spices. This includes soup from the king of mushrooms - the porcini mushroom, and mushroom broth based on assorted mushrooms from deciduous forests, and a hearty creamy champignon soup.

There are many options and each of them is unique, tasty and healthy. You should carefully consider the choice of seasoning, taking into account the type of mushroom. For example, champignons and oyster mushrooms have the most delicate taste.

You need to add certain spices and not overdo it. And saffron milk caps and chanterelles do not favor a variety of spices, having their own individual mild taste.

Cream soup

Required:

Boletus mushrooms – 150 gr.
Broth – 2 l.
Garlic – 2 cloves.
Cream – 50 gr.
Wheat flour – 2 tbsp. spoon.
Salt and pepper - to taste.

Cooking:

Cut the fruit bodies into small slices and fry in a frying pan in butter until tender.
Place the mushrooms in a blender bowl, pour in the broth and grind until smooth.
Add cream to the mixture, add salt, flour and spices, mix thoroughly and mix everything again in the blender.
The finished soup can be served garnished with herbs.

Soup – cream with cream

Required:

Mushrooms – 1 kg.
Butter – 50 gr.
Onions – 100 gr.
Garlic – 2 cloves.
Sherry – 50 ml.
Water – 1 l.
Cream – 200 ml.
Lemon juice – 20 ml.
Parmesan cheese – 50 gr.
Blue cheese – 60 gr.
White bread – 200 gr.
Salt and pepper - to taste.
Thyme and thyme – 5 gr.

Cooking:

Cut the fruiting bodies into medium-sized pieces.
Chop the onion into small cubes, and crush the garlic with a knife blade and cut into small pieces.
Melt a piece of butter in a thick-bottomed saucepan, add the onion and fry until translucent for 5 minutes.
Pour the sherry into the pan and cook with the onions until the alcohol has evaporated, about 2 minutes.
Place the mushrooms, garlic and thyme into the pan, mix thoroughly and fry over medium heat for 20 minutes until the boletus mushrooms release their juice, then add water to the pan, cover with a lid and simmer the soup over low heat for about half an hour.
Then cool the soup and puree in a blender until smooth.
Return the ground soup to the pan and pour the cream into it, then bring it to a boil, add pepper and salt, add a little lemon juice and grated Parmesan. Then stir the soup thoroughly and remove it from the heat.
Cut white bread into thin slices, place them on a baking sheet lined with parchment paper and place a spoonful of blue cheese on each. Next, bake the croutons in the oven at 160 degrees for 3 minutes.
Pour the soup into bowls, placing a couple of croutons in each.

Creamy

Creamy puree soup is incredibly easy to prepare, and so delicious that you want more!

Initially, in order to get a tender soup, cook the potatoes until tender - 3 pcs. Fry the onion and mushrooms - 500 g of champignons for 6-7 minutes. When the mushrooms and potatoes are ready, grind the products in a blender (if the mixture turns out thick, you can add a little potato broth).

Pour the mixture into a saucepan and set to cook. Gradually pour in 500 g of cream and stir the soup. Add salt to your taste and bring the dish to a boil. It is advisable to serve the soup with croutons, but in this case you need to eat it immediately, because... they will soften quickly.

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With pearl barley

Pearl barley has its devoted admirers, who can successfully use this grain in mushroom soup.

Required:

Boletus mushrooms – 250 gr.
Potatoes – 3 pcs.
Pearl barley – 200 gr.
Bay leaf – 3 pcs.
Salt and pepper - to taste.

Cooking:

Boletus mushrooms should be cleaned and rinsed under cold water, put them in a saucepan with water, bring to a boil and cook, periodically skimming off the foam, for 30 minutes. Add salt and bay leaf.
Peel the onions and carrots and cut into small cubes, and then fry in a frying pan in oil until golden brown.
Remove the mushrooms from the pan, cut into cubes and cook again, add onions and carrots, when the soup boils, add pearl barley and cook for further 15 minutes.
Place potatoes in a saucepan, add salt and cook until tender. Then leave on a cold stove for an hour to let the soup steep.

Fresh and dried herbs

In particular, parsley, green onions and dill are often used to emphasize the pleasant natural aroma. Greens also help get rid of the bitterness of mushrooms. But be careful, there should not be too many herbs, they should not focus all the attention on themselves, but only emphasize the mushrooms. Any seasonings for mushroom soup should be in moderation.

Cheese soup

Adding cheese to the mushroom mushroom gives them a special aroma and piquant creamy taste. This soup can be prepared from both fresh and frozen boletus mushrooms.

Required:

Mushrooms – 400 gr.
Potatoes – 4 pcs., medium size.
Chicken fillet – 200 gr.
Butter – 100 gr.
Processed cheese – 150 gr.
Pepper and salt - to taste.

Cooking:

Chicken fillet should be washed and cooked in salted water for 15 minutes after boiling.
Cut the boletus into cubes and the onion into small cubes. Wash the potatoes and also cut into cubes.
Fry the onion a little in a frying pan in oil, then add the mushrooms to it and fry until the moisture has completely evaporated from them. At the end of the roasting process, add salt and pepper.
Pour water into a saucepan, bring to a boil, add potatoes and cook until tender, then add boletus mushrooms and fried onions to the saucepan and cook for another 10 minutes.
At the very end of cooking, add chicken fillet and melted cheese, cut into pieces, mix well, add salt and spices to taste.

Spubnitsa soup according to a folk recipe

In the Urals, mushrooms used to be called “lips.” Hence the name of the first dish. Usually they make sponge from fresh mushrooms.

100 g - peeled mushrooms
40 g - millet
20 g - onion
4 tbsp. spoons of sour cream
10 g - butter
herbs and salt - to taste

Dip the prepared mushrooms into hot water at the same time as the washed millet.
Cook the mushroom soup over low heat until the millet is ready.
Fry the onion in oil with sour cream and salt.
Season the soup with fried onions and simmer slightly. The sponge is ready.

From frozen mushrooms

Before preparing the soup, the mushrooms need to be defrosted by moving them from the freezer to the regular compartment of the refrigerator for an hour.

Required:

Mushrooms – 200 gr.
Potatoes – 3 pcs.
Carrots – 1 pc.
Onions – 1 pc.
Vegetable oil – 2 tbsp. spoons.
Water – 2 liters.
Salt, pepper - to taste.
Dill, parsley - to taste.

Cooking:

Cut the potatoes into cubes and bring to a boil in a pan of water, then add the frozen mushrooms to it.
Fry diced onion and grated carrots in a frying pan in oil until golden brown and add to the soup.
Cook the soup until the potatoes are ready, then season it with finely chopped herbs. Before serving, let it sit for 5 minutes.

Dried mushrooms with cream

Before preparing the soup, dried mushrooms should be soaked in clean water for 2 hours.

Required:

Mushrooms – 200 gr.
Butter – 6 tbsp. spoons
Celery – 1 pc.
Garlic – 3 cloves.
Cognac – 0.3 cups.
Broth – 6 glasses.
Cream - 1.5 cups.
Olive oil – 1.5 tbsp. spoons.
Hard cheese – 50 gr.
Salt, cumin, red pepper - to taste.
Bread - to taste.

Cooking:

Soak the fruiting bodies in water for 2 hours and then boil until tender.
Finely chop the onion and celery and fry in a saucepan with a thick bottom in melted butter until golden brown.
Finely chop the garlic and add half of it to the pan, along with the mushrooms, salt, pepper and cumin. Fry everything for 7 minutes.
Pour in cognac, bring to a boil and cook for 2 minutes.
Add broth, bring to a boil, and then simmer over reduced heat for 15 minutes.

Ideal additives for fried mushrooms

Next, let's look at a set of the most suitable spices for fried mushrooms. First of all, we present a classic version of seasonings that is suitable for any mushroom mixes:

Black peppercorns;
Paprika;
Dill, cilantro, parsley;
Garlic, onion;

The greens can be taken dry or fresh; they are added 5 minutes before the dish is ready. Onions and garlic are fried together with mushrooms.

If you plan to add white sauce (cream or sour cream) to a fried dish, we recommend seasoning it with Provençal herbs.

Some spicy seasonings are suitable for fried mushrooms:

Rosemary;
Basil;
Thyme;
Caraway.

Also, when frying with mushrooms, nutmeg goes well. Just add just a little bit so as not to overpower the mushroom notes in the aroma.

With meat

Required:

Beef – 300 gr.
Mushrooms – 300 gr.
Onions – 1 pc.
Carrots – 1 pc.
Celery stalk – 1 pc.
Potatoes – 4 pcs.
Bay leaf – 2 pcs.
Allspice peas – 3 pcs.
Vegetable oil – 5 tbsp. spoons
Garlic – 2 cloves.
Salt and fresh herbs - to taste.

Cooking:

Cut the meat into small pieces, cut the onion, celery and carrots into small cubes. Divide the fruiting bodies into small pieces.
Fry the meat in a frying pan in oil until golden brown.
Next, boil the fried meat until tender, over low heat, with the lid closed, adding a bay leaf.
Fry the mushrooms in a frying pan in oil until golden brown, and then put them in the pan with the meat, and in the same frying pan fry the vegetables until golden brown.
Place the fried vegetables in the soup and cook everything together until tender.
Remove the bay leaf from the finished dish and serve, seasoned with herbs and chopped garlic.

Mushroom soups are not only a source of endless gastronomic pleasure for fans of the mushroom diet, but also an excellent testing ground for developing your culinary imagination in using a variety of recipes and unusual ingredients to prepare this simple but wonderful dish.

Nutmeg

A tasty seasoning for mushroom soup, however, is not used often. The seasoning is quite expensive and has a strong aroma; it is easy to overdo it in any dish, so housewives treat it with caution. But it perfectly reveals the taste of mushroom soup, and you only need a small saucepan of it - 1/3 teaspoon.