Mushroom soup from porcini mushrooms: 15 most delicious recipes

Porcini mushrooms are the most delicious, nutritious and aromatic. Boletus mushrooms can replace meat in terms of satiety, and add an incomparable flavor to any dish. You can make porcini mushroom soup using dried, fresh or frozen porcini mushrooms.

It is recommended to soak the dried ones for several hours in water, or even better, in milk - they will become as if they were fresh. If the mushrooms are fresh, then it is also recommended to keep them in water, but much less - 15 or 20 minutes.

In order not to overcook the mushrooms in the soup, you can navigate this way - if the boletus mushrooms have sunk to the bottom of the pan, then you can take them out or add other components to them.

The mushroom broth turns out rich. If you want to achieve a denser consistency, you should add fried flour.

It is not customary to season this noble dish with spices, so as not to interrupt the taste of porcini mushrooms, but it is encouraged to decorate it with herbs and croutons when serving.

Dried porcini mushroom soup

Photo: vaneevasdorove1.ru
Since fresh mushrooms are in short supply during the off-season, keep the option with dried ingredients.

You will need:
2 potatoes, 50 g dried porcini mushrooms, 30 g butter, 50 g noodles, carrots.
Preparation:

Soak the mushrooms in water overnight and fry them in the morning before cooking. Cut the potatoes into cubes and boil, add noodles, mushrooms, and fried grated carrots. Let it boil and brew, it's ready!

How long to cook mycelium

• From fresh forest mushrooms (boletus, boletus, porcini, chanterelle, redberry, etc.), the mycelium should be prepared for about 1-1.5 hours, depending on the type of mushroom. Some wild mushrooms need to be soaked in advance, then boiled separately in a saucepan 1-2 times for 20-30 minutes. And only then cook the mushroom mushroom directly for 20-30 minutes.
• from fresh purchased mushrooms (champignons, oyster mushrooms) immediately, without first boiling the mushrooms.
• From frozen boiled mushrooms, you need to cook the mycelium for 20-30 minutes until all the ingredients are ready, because The mushrooms themselves are already boiled.
• from dry mushrooms for 15-25 minutes. Dried mushrooms need to be soaked in water beforehand.

Mushroom soup with porcini mushrooms and vermicelli

Photo: recipe-borscha.ru
The dish perfectly tones, energizes and is easy to prepare.

You will need:
50 g dried mushrooms, 3 potatoes, 1 pc.
carrots and onions, a third of a glass of spider web vermicelli, a clove of garlic. Preparation:

Soak the mushrooms for half an hour, then boil for 30 minutes, transfer to another bowl, the water will serve as broth. Sauté the onions, carrots and garlic, add the mushrooms and fry for another 10 minutes. Boil chopped potatoes in mushroom broth, add the mixture from the frying pan and vermicelli.

How to cook red cap mushrooms

Boletuses and boletuses get their name from the trees of the same name under which they grow. By the way, these are related mushrooms with red caps. These mushrooms are found everywhere and can be collected from May to October. I propose to prepare a very tasty mushroom pickle from red cap mushrooms; it will be especially tasty and aromatic from freshly picked mushrooms.

Ingredients:

• fresh redheads;
• potatoes – 6 pcs.;
• salt - to taste;
• onions – 1-2 pcs.;
• lard - to taste;
• flour – 2 tbsp;
• vegetable oil.

Step-by-step cooking recipe

1. To prepare this soup, it is better to take more mushrooms; it should turn out thick. We clean fresh mushrooms from dirt, twigs, and leaves. Then rinse well, cut and set to cook for 30 minutes. The broth turns out dark due to the boletus, it will need to be drained.

2. Pour clean water into the pan and cook the soup in fresh broth. We wash the boiled mushrooms again under water and set to cook for 10 minutes.
3. While the mushrooms are cooking, wash and peel the potatoes.
4. Add 0.5 teaspoon of salt to the mushroom broth.
5. 10 minutes after the start of cooking, add the diced potatoes to the broth.
6. Peel the onions, cut into half rings and place in a frying pan, after pouring a little vegetable oil into it.
7. Fry the onion until golden brown. Cut the lard into cubes and place it in a frying pan.
8. Fry the lard and onions for a few minutes. Then add flour and mix everything.
9. Add a few tablespoons of broth from the pan to the pan. Stir the onion and flour, breaking up any lumps that form. The onion and flour should boil a little.
10. Transfer the onion with lard and flour to the soup, reduce the heat. Let's taste for salt. If necessary, you can add more salt. You can add Galina Blanca mushroom cube if desired.
11. After adding the frying, cook the soup for another 15 minutes. You can turn off the fire.

The mushroom bowl of fresh redheads is ready! It is incredibly tasty and rich. It’s good to give her lunch right away, seasoned with sour cream and fresh herbs.

Frozen white mushroom soup

Photo: kulinaria1914.ru
These can be found in any supermarket, the main thing is to pay attention to the expiration date and the amount of liquid/ice.

You will need:
200 g frozen white mushrooms, 1 pc.
potatoes, carrots and onions. Preparation:

Boil the mushrooms in boiling water for 20 minutes over low heat, then remove and cut into slices. Throw potato wedges into the same broth. Chop the carrots and onions and sauté, at the end add the mushrooms for 10 minutes. Pour the contents of the frying pan into the pan and leave on the fire for another 10 minutes.

Rule No. 3. Boil first

So, if you are dealing with noble mushrooms - for example, porcini, boletus, boletus, then you can start cooking them immediately after soaking. If the mushrooms are capricious, then they should be boiled over a low simmer for at least an hour, or better yet, two. The liquid that forms during the cooking process is not broth yet, it must be poured out! And after that you can use the mushrooms further: you can cook broth from them, and then soup; You can fry it, you can freeze it, or you can dry it.

Porcini mushroom soup

Photo: instagram.com
Excellent consistency creates a new, indescribable taste.

You will need:
500 g of porcini mushrooms, 150 ml of cream, onion and carrots, 3 potatoes, spices.
Preparation:

Sauté the onions and carrots, then add chopped mushrooms for frying. Put a pan of water on the fire, and when it boils, add the frying, salt, and leave for 15-20 minutes. Chop the potatoes, add them to the rest of the ingredients and cook until tender. At the end, grind everything in a blender, gradually pouring in the heated cream, add spices and mix again.

Mushroom champignon soup: 8 delicious recipes (step by step)

How to cook mycelium from dried mushrooms

Mushroom stew is a light, dietary dish famous for its extraordinary aroma and taste. Below is a recipe for a mushroom picker made from dried mushrooms. Very healthy and appetizing. The process is simple and quick; you just need to prepare and dry the mushrooms in advance.

Ingredients:

• dried mushrooms – 200 g;
• potatoes – 6 pcs.;
• onions – 2 pcs.;
• carrots – 1 pc.;
• vegetable oil – 60 ml;
• seasoning mixture of peppers – 30 g;
• salt – 35 g.

For this recipe, a mixture of forest mushrooms is indicated (boletus, boletus, russula, chanterelle). If desired, you can use any other mushrooms to your taste for the soup, as long as they are dry. It is the dry soup that turns out to be more aromatic, tasty and healthy.

Step-by-step cooking recipe:

1. Pour hot water over the mushrooms and set aside for half an hour. If dried mushrooms are purchased in a store, then they must be thoroughly washed.
2. After half an hour of soaking the mushrooms, drain the water and cut the mushrooms into medium pieces. If the mushrooms are small, you can use them whole.

3. Pour water into the pan where the mushroom mushroom will be cooked directly. Cut the peeled potatoes into strips. Peeled onions and carrots, chop the onions into crumbs, and chop the carrots on a coarse grater.
4. Place potatoes in water.
5. Place the pan with water and potatoes on the stove, adjust the heat to moderate and bring to a boil.

6. Place the onion in a frying pan and fry over medium heat with the addition of sunflower oil for 6-7 minutes.
7. Add the carrots to the pan with the onions, fry everything together for another 7 minutes, stirring constantly.
8. When the onions and carrots are browned, add the mushrooms to them, mix well and fry for another 7 minutes.
9. Place the prepared mushroom mixture into the pan with the potatoes and mix well. Salt the mushroom pot, season with a mixture of peppers and boil for 15 minutes. If there is not enough water in the soup, you can add a little.

10. Turn off the heat and leave the mycelium for 20 minutes to infuse.
11. Serve, sprinkle with fresh herbs if desired and add sour cream.

Due to the fact that the soup is boiled for only 15 minutes at the end, it is considered very healthy, since all vitamins and nutrients are preserved in it. This time is enough for the dry mushrooms to cook. Mushrooms impart all the flavor to the finished soup, are slightly crunchy in texture and pleasant in taste.

In conclusion, I would like to add that when serving, as an addition to the soup, you can put a little boiled rice or any other cereal on the plate.

Mushroom soup with porcini mushrooms and meat

Photo: restoran.ru
The richness of the dish and rich taste will give you a great mood for the whole day.

You will need:
400 g pork ribs, 300 g porcini mushrooms, 6 small potatoes, carrots and onions.
Preparation:

Cut the meat and mushrooms into pieces, and then let them cook for 20 minutes, remembering to remove the foam. Add chopped potatoes and carrots, halved onion and simmer the soup for another 20 minutes. At the end, remove the onion and let the dish brew.

Cheese and mushroom soup

The soup is more flavorful if you use dried mushrooms in the recipe. They need to be soaked before cooking.

Soup ingredients:

• boletus mushroom – 350 g;
• potato tubers – 280 g;
• cheese, without adding spices and flavorings – 350 g;
• onion head – 60 g;
• refined oil of vegetable origin.

Step-by-step cooking instructions:

1. Grind the soaked boletus into cubes and fry in heated vegetable oil until excess moisture evaporates.
2. Add chopped onions to the fried mushrooms and continue the frying process for another 15 minutes.
3. Place peeled and diced potatoes in 2 liters of boiling water and add salt. Cook for 7 minutes.
4. Add the onion and mushroom frying to the potatoes and continue the cooking process for 10 minutes.
5. Cut the processed cheese into 2 cm cubes and place one at a time in the soup. Stir constantly until all the cheese pieces are completely dissolved. Cook for 5 minutes.

Add dill sprigs to plates if desired.

Porcini mushroom soup with noodles and thyme

Photo: proufu.com
A recipe for aromatic mushroom soup for sophisticated gourmets.

You will need:
700 g chicken thighs, 2 pcs.
celery and carrots, onions, 250 g mushrooms, 1 tsp. dried thyme, 3 eggs, 2 cups flour. Preparation:

Combine coarsely chopped vegetables and chicken in a saucepan, add water, let it boil, add thyme and cook for an hour and a half. Knead the dough from 3 yolks, one white, sifted flour and a third of a glass of water. Roll out the flatbread, cut it into thin strips and boil for 5 minutes in another pan. Fry porcini mushrooms, cut into strips, add them to the soup along with the finished noodles.

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:

1. 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.
2. Chop the onions into medium fractions. Fry in a frying pan with vegetable oil until transparent.
3. Chop the potato tubers in loose form and boil in broth.
4. Pass the carrots through a large-mesh grater, add to the onion, and simmer for 5 minutes.
5. Rinse the butter twice, cut into slices, place in a roasting pan, and simmer for 7-10 minutes over medium heat. Add butter. Stir.
6. Mix the roast into chicken broth, add salt and pepper.
7. Add cream cheese and let it dissolve.
8. 5 minutes before, sprinkle with chopped celery.

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

Mushroom soup with porcini mushrooms and pearl barley

Photo: beautylunch.ru
A simple and quick to prepare option for the whole family.

You will need:
300 g of fresh porcini mushrooms, half a glass of pearl barley, onion, chopped parsley, carrots.
Preparation:

Soak pearl barley in cold water. Wash and cut the mushrooms, send them to cook for 45 minutes from the point of boiling. Take out the mushrooms and add pearl barley for 15 minutes, sauté the onions and carrots, add the mushrooms to them. Add the roast to the soup and cook for another 10 minutes.

With potatoes

Ingredients:

• Fresh porcini mushrooms – 200 g;
• Potatoes – 3-4 pcs.;
• Onions – ½ pcs.
• Salt to taste;
• Vegetable oil;
• Water – 2 l.

How to prepare:

1. Peel the onion, wash it and cut it into small cubes. Fry until transparent.
2. Wash fresh boletus mushrooms thoroughly and cut into slices. Place in a frying pan and fry a little.
3. Pour the fried mushrooms into a saucepan, add water, salt and boil for a quarter of an hour.
4. Peel the potatoes and cut into small cubes. Add to soup and cook until potatoes are fully cooked.
5. Add greens if desired.

Porcini mushroom soup with cream

Photo: vkusneetut.ru
The delicate creamy taste makes this mushroom soup especially amazing.

You will need:
250 g of fresh porcini mushrooms, 800 g of chicken giblets, 2 pcs.
potatoes and carrots, 50 g melted butter, 200 ml cream (30%), onion, 2 tbsp. l. mustard beans. Preparation:

Mix butter, chopped carrots and onions in a saucepan, simmer until softened. Throw pieces of mushrooms on top, after 10 minutes add water, add giblets (except liver). After 20 minutes, add potatoes, after another 15 – cream, mustard and liver. Leave on the fire under the lid for 7 minutes.

Mushroom soup: 14 most delicious recipes

Lenten cabbage soup from fresh cabbage step by step photo recipe

Ingredients:

• White cabbage - 400g;
• Porcini mushrooms - 50g. dried, or 350 grams fresh;
• Potatoes - 3 tubers;
• Tomato - 1 piece;
• Bell pepper - 1 pc. or 2 tbsp. spoons of dried;
• Carrot - 1 piece;
• Onions - 2 heads;
• Garlic - 3 cloves;
• Lavrushka - 3 leaves;
• Vegetable oil;
• Salt and freshly ground black pepper - to taste;

If it's Lent, be sure to try making these meatless cabbage soup in mushroom broth. If you are not fasting, this soup is also worth making because it is delicious. All preparation is the same as when cooking regular cabbage soup, only instead of meat you need to prepare mushrooms.

First we need to soak the dried mushrooms. Just fill them with water at room temperature and leave them to stand for 1-2 hours, depending on the availability of time... if you soak the mushrooms for 2 hours, they will become almost fresh in structure. Of course, if we use fresh porcini mushrooms, we skip this step.

After soaking, put the mushrooms in a colander, and pour all the water in which the porcini mushrooms were soaked into a pan where we will cook our lean cabbage soup,

Cut the mushrooms into small pieces,

Place them in a saucepan and turn on the heat.

While the water with mushrooms is boiling, finely chop fresh cabbage,

And as soon as the water boils, let the mushrooms cook for about 15 minutes, after which we add the cabbage to the pan,

Next, add dried bell peppers and a couple of bay leaves. If you use fresh ones in this recipe, they will need to be added along with the tomatoes during the frying process. Cook the soup over moderate heat for 15-20 minutes, and while it is cooking, let’s get to the rest of the vegetables.

Finely chop the onion and grate the carrots on a coarse grater,

Cut the tomato into small slices.

Throw the onion, tomato and carrots into the frying pan, pour in a little vegetable oil and fry the vegetables until the onions are translucent and the carrots are browned. If you cook soup on those days of fasting when you cannot eat vegetable oil, then in a frying pan with a good non-stick coating you can fry the vegetables without oil.

Cut the potatoes into small cubes.

After 45 minutes of cooking our lean cabbage soup from the moment we put in the cabbage, we’ll add the potatoes to the pan with the soup,

And after another 20 minutes, when the potatoes are completely ready, add the roasted vegetables to the cabbage soup.

Now all we have to do is salt and pepper our lean cabbage soup to taste

Immediately after this, squeeze all the garlic into the soup, mix everything well,

Let the soup cook for another 3 minutes, then turn off the heat, simmer the cabbage soup under the closed lid for another 10-15 minutes, after which,

Ready-made lean cabbage soup with fresh cabbage can be served immediately.

Well, this is a close-up photo of lean cabbage soup. Bon appetit and a good Lenten table!

Mushroom soup with porcini mushrooms and cheese

Photo: recept-borscha.ru
Another recipe for soup with the softest and most delicate aftertaste.

You will need:
300 g of porcini mushrooms, 700 g of potatoes, 4 processed cheese, fried carrots and onions (choose the quantity at your discretion).
Preparation:

Boil the mushrooms for 30 minutes, add chopped potatoes, leave for 10 minutes. Grate the cheese curds on a fine grater, throw them into the soup along with the frying. Stir, turn off the heat and let sit for 10 minutes.

Calorie content of mushroom soup

The calorie content of porcini mushroom soup depends on the ingredients (their quantity, type and method of preparation), as well as on the condition of the mushrooms (frozen, dried or fresh).

Calorie content of mushroom soups:

Calorie content of porcini mushrooms:

• fresh - 27 kcal;
• frozen – 34 kcal;
• dried – 284 Kcal.

If the mushroom is fried in oil before adding to the soup, its calorie content will be 162-189 kcal (depending on the amount and type of oil).

Therefore, people on a diet are recommended to use fresh or frozen mushrooms to prepare mushroom soup without using frying or heavy cream.

Additionally, it is recommended not to consume soup in the evening, as mushrooms take a long time to digest and can create discomfort during the night. Additionally, extra pounds are deposited.

It is recommended to use porcini mushroom as a meat replacement for those who want to lose weight (but not every day). Its nutritional value is not inferior to beef, and its calorie content is 6 times lower. It is recommended to include soups made from frozen mushrooms in the diet.

Author: Kotlyachkova Svetlana

Article design: Anna Vinnitskaya

Borscht with porcini mushrooms

Photo: cafe-vokzal.ru
This is a traditional dish of Ukrainian cuisine with notes of gourmet creativity.

You will need:
50 g dried porcini mushrooms, 1 pc.
carrots, beets and onions, 2 potatoes, 50 g of tomato paste, a quarter of a head of cabbage, 1 bay leaf. Preparation:

Soak the mushrooms in cold water for several hours, then cook until softened. Chop all the vegetables, add potatoes, after 10 minutes cabbage, after another 10 – fried onions and carrots. Then cook the beets along with the tomato paste in a frying pan for 7 minutes and add them to the rest of the vegetables. Cook until done, let it brew.

Low-fat pie with chicken and mushrooms

Mixing the mushrooms into the filling gives a wonderful creamy consistency without adding extra fat, and the chopped potato filling is healthier than the buttery dough.

Ingredients for making chicken and mushroom pie:

Cooking time: 1-2 hours Number of servings: 4 pcs.

• 3 large Portobello mushrooms
• 30 g dried porcini mushrooms, soaked in 200 ml boiling water for 20 minutes
• sea ​​salt and black pepper
• 200 g champignons, peeled and trimmed
• 500 ml fresh chicken broth
• 1 bay leaf
• 500 g peeled waxy potatoes
• 2 tsp olive oil
• 1 onion, chopped
• 1 chopped leek
• 2 skinless chicken breasts, sliced ​​and sliced
• 1 tablespoon plain flour
• ½ bunch tarragon, leaves finely chopped
• 320 g green beans

Step-by-step plan for making chicken and mushroom pie:

1. Preheat oven to 200C/400F. Place the Portobello mushrooms on a baking sheet and season with salt and pepper. Roast for 20 minutes or until tender, then let cool. (This is also a good time to soak porcini mushrooms in boiling water.)
2. Place chicken broth in a small saucepan and bring to a boil. Add mushrooms and bay leaves and cook for 6-8 minutes or until tender.
3. While the mushrooms are cooking, prepare the filling. Place the potatoes in a large saucepan and add enough hot water to cover the potatoes. Bring to a boil, then simmer over medium heat for 5 to 7 minutes or until the potatoes are tender but not cooked through. Drain and let cool, then cut into thin slices.
4. Add olive oil to a large skillet over medium heat. Add onion and cook for 5-6 minutes or until softened. Add the leeks and cook for 7-8 minutes or until softened.
5. When the mushrooms are soft and tender, remove the bay leaf and place them and the broth in a blender. Add half the dried mushroom soaking liquid (being careful not to stain the dried mushrooms) and pulse until smooth.
6. When the leeks are soft, add the chicken to the pan and stir. Cook for two minutes and then sprinkle with flour. Stir to coat and cook for three minutes. Season with pepper and a pinch of salt.
7. Pour the mushroom and broth mixture from the blender into the pan with the chicken. Add soaked mushrooms (discard remaining liquor as it may be gritty). Mix well. Turn off the heat and add the tarragon. Chop the cooked Portabello mushrooms and add to the mixture.
8. Pour the pie filling into a pie dish (about 18x24 cm in size) and spread evenly. Layer the sliced ​​potatoes on top, overlapping each other.
9. Place in the preheated oven and bake for 35-40 minutes, or until the potato filling is crisp, golden brown and cooked through and the filling is bubbling. Cook the beans to your liking and serve with the pie.

Mushroom soup from porcini mushrooms in a pot

Photo: forum.ivd.ru
The smell of baked dishes is always filled with especially tasty notes.

You will need:
300 g of porcini mushrooms, 1 potato, 1 carrot, 150 g of cream, egg yolk, 500 g of puff pastry, 50 g of hard cheese, 2 slices of loaf.
Preparation:

Send the chopped vegetables to cook, fry the mushrooms in a frying pan and throw them into the same pan along with pieces of bread, after 10 minutes add cream, hold until boiling. Sprinkle the dough with shredded cheese and press down with a rolling pin. Pour the mushroom soup into pots, cover with pieces of dough on top, securing them well around the edges and brushing with yolk. Place in the oven at 180 degrees until the dough is browned.

Recipe 4: Mushroom broth soup with melted cheese

Cheese, mushrooms and chicken make the dish very tasty and satisfying, no matter whether it is pizza, Julienne or soup. It is not known what the secret of such compatibility of components is, but the fact that they are gastronomically combined one hundred percent is a fact

Prepare soup in mushroom broth with pieces of chicken fillet and melted cheese.

Required ingredients:

• Mushroom broth 2.2 liters
• Mushrooms from broth 150-200 grams
• Chicken fillet 1 breast
• Processed cream cheese 2 pieces (200 grams)

Cooking method:

1. The mushroom broth needs to be heated.
2. The chicken fillet needs to be washed, the films removed from it and cut into cubes.
3. Place the fillet and mushrooms into the boiling broth, add salt, and cover with a lid. Cook over medium heat for ten minutes.
4. Add cheeses to the saucepan with soup. Stir them until completely dissolved, then cover the pan with a lid. Cook the soup in the mushroom broth for another five minutes and turn off the stove.

Porcini mushroom soup in a slow cooker

Photo: zeleniymir.org
A slow cooker often becomes a salvation if you don’t want to stand at the stove for a long time.

You will need:
0.5 kg of porcini mushrooms, 4 potatoes, sauteed onions and carrots, 2 processed cheese, 50 g of butter.
Preparation:

Fry the mushrooms in butter, mix with the frying mixture and place on the bottom of the multicooker, add potato cubes on top, add water and simmer for an hour and a half. 10 minutes before the end, add pieces of cheese and stir until dissolved.

Chicken and mushroom salad: 12 delicious recipes

Soup - mushroom mushroom

The soup is easy to prepare, very aromatic, low in calories, per 100 grams of soup - only 77 kcal. Preparation does not take much time - 1 hour 10 minutes.

Ingredients:

• Medium-sized porcini mushrooms – 10 pcs.
• Onion – 1 medium head
• Potatoes – 4 medium sized tubers
• Carrots – 1 root vegetable
• Butter for frying – 25 g.
• salt to taste

Preparation:

Wash the mushrooms, cut into small cubes, and then place in a thick-walled pan with butter and fry for 5 minutes.

Add finely chopped onions and carrots and fry for 7-10 minutes.

Add salt and pepper to taste, add coarsely chopped potatoes, add water until the soup has a medium consistency, then add bay leaf and cook until the potatoes are ready.

Let it brew for 10 minutes and serve with sour cream.

Porcini mushroom yushka in Transcarpathian style

Photo: powerfit59.ru
Another delicious Ukrainian recipe for mushroom soup.

You will need:
1 chicken carcass, onion, 50 g of dried porcini mushrooms, carrots, thin noodles, spices to taste.
Preparation:

Cook the chicken for an hour from the moment the water boils. In another saucepan, boil the mushrooms for 45 minutes. Add all the ingredients, except the noodles (cook them separately), without chopping, to the chicken and cook until the meat is done. Before serving, pour the broth into a plate, pinch off a few pieces of chicken and throw in the noodles; the rest of the ingredients are no longer needed.

What do mushrooms go with in soup?

Frozen, fresh and dried porcini mushroom soup can be prepared with a variety of dressings and a small amount of spices.

The following ingredients are most often used in cooking recipes:

When preparing soup, it is important to maintain proportions.

Too much cereal, potatoes or spices will distort the taste and aroma of the dish.

Cabbage soup with porcini mushrooms and beans

Photo: nhseoseooc.netlify.app
A hearty and delicious mushroom soup recipe that the whole family will definitely love!

You will need:
300 g of porcini mushrooms, 4 potatoes, onions, a glass of beans, 2 carrots, a stalk of celery if desired.
Preparation:

Soak the beans and mushrooms in different dishes for 5 hours. Fry the chopped potatoes until half cooked, then pour them into a pan of boiling water. Chop the remaining vegetables, fry them too and add them to the soup along with the mushrooms, cook for 10 minutes over low heat. Grind the beans with a little water in a blender, add to the pan and cook for another 7 minutes.

How to cook mycelium from fresh forest mushrooms

Autumn is always the season of various mushrooms. What varieties do experienced mushroom pickers not collect: boletus, honey mushrooms, saffron milk caps, aspen boletuses, chanterelles and many others. Any wild mushrooms are rolled into jars, frozen for the winter, and fried fresh with potatoes or eggs. Sometimes you really want a simple soup with mushrooms. We are sure that you will like our recipe and you will use it constantly.

Ingredients:

• wild mushrooms – 350 gr;
• potatoes – 3-4 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• garlic - a couple of cloves;
• dill or any other greens - 1 bunch;
• vegetable oil – 2 tbsp.
• salt, pepper, favorite seasonings.

Cooking method:

1. Rinse the mushrooms well, remove excess debris and cut into small slices (the shape of the chopped mushrooms is not important).

2. Pour water into the pan and place on medium heat.
3. Almost immediately, without waiting for it to boil, place the mushrooms there and cook them for about 20 minutes.
4. At this time, peeled potatoes must be cut into small cubes.
5. Peel the onion and cut into medium cubes.
6. Also peel and grate the carrots or cut into small cubes.
7. A few cloves of garlic must be passed through a press or finely chopped with a knife.
8. After 20 minutes, add chopped potatoes to the pan.
9. Place the pan on medium heat, heat it up a little and add sunflower oil.
10. Place chopped onions, carrots and garlic into hot oil.
11. Fry for 10 minutes on low heat and the frying is ready.
12. The potatoes in the soup should boil for about 12 minutes.

13. After this, you need to salt the soup (about 1 tbsp, you need to focus on your own preferences).
14. When the potatoes are almost ready, you need to add frying, not forgetting the oil at the bottom of the pan.
15. Everything must be thoroughly mixed and cooked for about 3-5 minutes.
16. At the end, add your favorite spices and fresh herbs, be sure to cover with a lid and let it brew for 20-30 minutes.

17. After the soup has steeped, it can be served; to do this, you need to mix everything thoroughly with a ladle and pour it into tureens.
18. Add a generous spoonful of heavy sour cream on top and sprinkle with fresh dill or parsley.
19. The dish is ready!

The mushroom pickle made from forest mushrooms turns out incredibly aromatic and tasty, and is prepared in literally 30-50 minutes. All ingredients are available to everyone, so preparing such a dish will not be difficult.

Porcini mushroom soup with chicken broth

Photo: news.myseldon.com
Easy dietary mushroom soup, you will spend no more than half an hour preparing it!

You will need:
100 g of dried porcini mushrooms, one and a half liters of chicken broth, 2 carrots, 1 onion, 100 g of flat noodles, spices to taste.
Preparation:

Soak the mushrooms for a couple of hours, then throw them into boiling broth for 15 minutes. Chop the onions, carrots, fry and add to the mushrooms. After 5 minutes, add noodles with herbs or spices, cook until done.

Did you like the post? Subscribe to our channel in Yandex.Zen, it really helps us in our development!

Recipe 3: Mushroom broth soup with chicken

The soup with chicken is delicious, and if it also contains mushrooms, then expect a phantasmagoria of taste! Let's prepare a dish that will be quite unusual in consistency.

Required ingredients:

• Mushroom broth 2.3 liters
• Mushrooms from broth 200 grams
• Chicken fillet 1 breast
• Fresh parsley

Cooking method:

1. Put the broth on the fire.
2. Wash the chicken fillet, remove the films from it and place it in the broth whole.
3. After ten to twelve minutes, remove the fillet, let it cool, then tear it into fibers with your hands and return it to the broth. Add the mushrooms that were cooked in the broth.
4. Cook the soup in chicken broth for another eight to ten minutes, then add the chopped herbs, cover with a lid and turn off the heat.

Proper processing of the product

It must be remembered that mushrooms cannot be stored for a long time. Therefore, it is important to process the forest products as quickly as possible. To do this you will need the following tools:

1. Big plate.
2. Sharp knife.
3. An unnecessary brush for cleaning teeth.
4. Towel.

How to properly clean porcini mushrooms?

First of all, they should be washed well. Then place the product on the surface of the sieve so that all the liquid drains from it. The lower part of the leg is cut off. Remove the top layer. The surface of each mushroom should be thoroughly wiped with a towel. You can place the product in a bowl of salted water for a few minutes. Then scrub with a toothbrush. After this, each mushroom should be rinsed. It is recommended to cut off a small piece of the stem from the bottom to see if there are any holes left by worms. The spoiled product must be thrown away. In addition, darkened areas need to be removed. Peeled boletus mushrooms are dried on the surface of a sieve.

Preparation

If you went to the forest over the weekend and brought back full baskets of mushrooms, then you now have a lot of work: pickling, drying, freezing. But leave some to immediately cook mushroom broth from fresh mushrooms. For cooking, it is better to use tubular specimens - white ones, boletus mushrooms.

Sort out fresh mushrooms, peel and rinse thoroughly. Place them in a saucepan, cover with water, add peeled onions, carrots and spices (you can add bay leaves a little later). Place on the stove, as soon as the water starts to boil, reduce the heat and cook for 1-2 hours. The cooking time depends on the final concentration you want to achieve. The longer the mushrooms are cooked, the more aromatic and rich the broth becomes.

When the mushrooms are completely ready, remove them from the pan, and strain the broth itself and add salt. You can eat it straight like this, topped with fresh chopped herbs.

Rinse the cooked mushrooms under running water and then use them at your discretion: you can chop them with a meat grinder and prepare a sauce, or add them to a light vegetable soup with vegetables.

Recipe 1: Mushroom broth

If you don’t have the opportunity or desire to pick wild mushrooms, but still want aromatic mushroom broth, you can go to the store and buy regular champignons. These mushrooms are available all year round, so you can pamper your family with aromatic mushroom soup at any time. This mushroom broth recipe also uses carrots and onions along with mushrooms.

Required ingredients:

• 15-20 pcs. champignons (depending on the desired volume of soup);
• Bulb;
• Carrot;
• Potatoes – 2 tubers;
• Salt;
• Black pepper.

Cooking method:

Rinse the mushrooms and cut into pieces. We don’t make it too small, since the champignons are boiled down during the cooking process. Peel the potatoes and cut them into small pieces. Pour the required amount of water into the pan and place it on the stove. Pour a spoonful of sunflower oil into a frying pan and add the champignons, fry over moderate heat, stirring constantly, for about five minutes. After the water boils, add the potatoes. After 20 minutes you can add mushrooms. Grate three carrots and chop the onion. Sauté the vegetables in oil (can be in the same frying pan where the mushrooms were cooked) for several minutes. Place vegetables in broth. Shortly before the end of cooking, add salt and pepper to the soup. We cook the broth until all the products are ready, first of all, we focus on potatoes, since mushrooms do not require long-term heat treatment. Let the mushroom broth sit for about 15 minutes and serve. You can add chopped herbs to the plate.

Cooking

Dried boletus mushrooms are poured with boiling water. Leave for 60 minutes. The liquid from the mushrooms is filtered through gauze folded in 2 layers. Pour into a large saucepan. Add water to make at least 3 liters. Boletus mushrooms are placed in a container. Place the pan on the stove and bring the liquid to a boil. Then cook the broth for forty minutes. At the end of cooking, you need to add a little salt. Mushrooms are removed from the pan. Cool slightly. The potatoes are peeled, rinsed, and divided into small slices. Place in broth and cook for 15 minutes. The onion and garlic are chopped. Heat butter and vegetable oil in a frying pan. Sauté the onion on it until it becomes soft. Add a little salt and pieces of garlic. Food is fried. Put them in the broth. Mushrooms from the broth are cut into squares. Fresh boletus mushrooms are processed. Cut into slices. Boiled and raw mushrooms are placed in the frying pan where the garlic and onions were fried. Add thyme and salt. Fry over low heat until the moisture evaporates. Place butter in a bowl. Cook the food for about 3 minutes. Add mushrooms to soup. Cook over low heat for 10 minutes. Cream is poured in. Sprinkle the food with pepper and salt. When the dish boils, it must be removed from the stove. Fresh porcini mushroom soup served with fresh herbs.

Simple soup with barley, potatoes and mushrooms

Let's take for the recipe:

• Champignons – 300 gr
• Pearl barley – 100 g (4 tbsp.)
• Potatoes – 3 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Tomatoes – 2 pcs.
• Bay leaf – 2 pcs
• Dried parsley – 2 tsp.
• Salt - to taste
• Vegetable oil - for frying
• Water – 1.5 liters

Champignons, potatoes, carrots, onions and tomatoes must first be cut.

Actions:

1. Soak pearl barley in water in the evening. Then its cooking time will be reduced to 20 minutes. If you don't soak it, you'll have to cook it for more than an hour.

2. Cook barley:

• Drain the water from the soaked pearl barley.
• Transfer to a saucepan and pour 1.5 liters of filtered water.
• Cook for 20 minutes. Drain the water. The cereal never gets overcooked. But it increases in volume by 3 times.

3. Now take another pan in which we will cook the soup. Consistently fill it with all the products that are part of this recipe:

First, finely chop the onion and grate the carrots. Pour sunflower oil into the bottom of the pan, heat it up and throw in the onions and carrots. Fry for 5 minutes, stirring all the time.

Cut the champignons into slices and cubes. Throw into the frying pan and simmer for 10 minutes in a saucepan over medium heat. Stir. First, evaporate the resulting juice, then fry it a little in oil.

By the way, this is how new recipes are created based on the classic ones. Someone came up with something, added something, it became tastier - here’s another new recipe.

All that remains is to add potatoes, cut into large cubes, into the pan, throw in dried parsley and bay leaf.

Pour 1.5 liters of boiling water into the pan. Stir. Salt. Taste and add salt if necessary. We spread the cooked pearl barley. Stir. Bring to a boil, cook for 15 minutes over low heat. Turn off the stove and let the finished dish brew under the lid.

Let's take a sample! Who is your main taster in the house? We give him a plate of food and wait for the results! I hope that you will really like the thick, rich food and that you will earn well-deserved praise.

Indeed, the first course turns out very tasty, rich in mushroom, vegetable aromas and spices. Eat to your health and bon appetit everyone!