Chicken soup with mushrooms - tasty and easy to prepare: recipe with photos and videos

Home Chicken soups

Soups are an integral part of any kitchen. They can be hearty or light, hot or cold, meat or fish, etc.

The benefits of eating soups have been proven by many scientists. They promote digestion, easily saturate and warm the body, maintain its water balance and are an indispensable dietary dish.

One of the most successful soup options is, of course, chicken soup with mushrooms. It is a win-win combination of chicken meat and all kinds of mushrooms.

Chicken is a versatile product for making soups. Depending on the desired result, you can select any part of it. Rich soups are made from chicken legs, thighs and giblets. For more dietary options, the back, breast and wings are perfect.

Chicken meat is rich in proteins, magnesium, and iron. It contains many vitamins, such as A, E, B vitamins. Chicken protein is easily digestible, making chicken meat an indispensable dietary product.

Mushrooms are a unique product. They are rich in healthy plant proteins, amino acids and vitamins. Along with chicken, mushrooms are an indispensable product of a healthy, nutritious diet.

Fresh, dried, frozen, salted or pickled mushrooms are used to prepare soups.

Like chicken, mushrooms are quick and easy to cook. Some of their types can be easily found on store shelves at any time of the year.

Try making chicken soup with mushrooms, and the result will undoubtedly please you.

If dried mushrooms are used to prepare soup, they must be soaked in warm water for 2-2.5 hours, rinsed thoroughly, then used as fresh.

How to cook chicken soup with mushrooms - 15 varieties

Chicken soup with champignons
Chicken soup with rice and mushrooms
Creamy soup with chicken and mushrooms
Soup with chicken, mushrooms and beans
Cheese soup with chicken and mushrooms
Chicken noodle soup with mushrooms
Cream soup with chicken and mushrooms
Chicken rassolnik with mushrooms
Thai chicken soup with mushrooms
Creamy chicken liver soup with mushrooms
Chinese soup with chicken and mushrooms
Old Russian soup of chicken giblets with mushrooms
Japanese miso soup with chicken and mushrooms.
Italian chicken soup with mushrooms and omelette
Chicken soup with mushrooms in a slow cooker

Favorite dishes from boiled trumpets

Do you consider yourself a mushroom gourmet, or do you just like to treat yourself to delicious recipes? We invite you to try dishes prepared from volushki. Each mushroom has its own characteristics and requires the cook to have special knowledge about how to prepare it. This mushroom also has some nuances. Before boiling the mushrooms, they must be soaked in salted water. This will remove the bitterness and give the mushrooms a crispier taste.

Since volushka is a conditionally poisonous mushroom, it requires preliminary boiling in a large amount of water. Boiled volushki lose their toxic substance, milky juice, but at the same time they retain valuable taste qualities. Boiled mushrooms are added to various dishes, baked, marinated, used to make soups, stir-fries - and, of course, fried. The piquant taste depends on the method of their preparation and the correct technology of the preparatory process.

Chicken soup with champignons

Very tasty, nutritious and aromatic soup. The simplicity and speed of its preparation will please even the busiest housewife.

Ingredients:

Chicken fillet – 500g;
Champignons – 50g;
Potatoes – 3-4 pcs.;
Carrots – 1 pc.;
Onion – 1 pc.;
Dill, salt - to taste.

Preparation:

Pour 2.5 liters into the pan. water. Place on the fire and bring to a boil. Meanwhile, cut the chicken fillet into cubes and place it in boiling water. Cook for 15 minutes.

Cut the potatoes into small cubes and place them in the boiling broth.

Wash the mushrooms, peel and cut into small pieces.

Pour vegetable oil into a hot frying pan and add mushrooms there. Fry until the liquid evaporates and add the mushrooms to the soup.

Peel the onion and chop finely. Grate the peeled carrots on a fine grater.

Heat vegetable oil in a frying pan and fry the onion until golden brown. Then add carrots and simmer until done.

Place the resulting roast into the soup and stir. Salt and cook until all ingredients are ready.

Finely chop the dill and sprinkle it over the finished soup. Remove the pan from the heat and leave to simmer for 15 minutes.

Cream of mushroom soup with chicken broth and croutons

Making creamy mushroom soup based on chicken broth is as easy as preparing the usual classic mushroom noodles. For this you will need:

chicken broth – 0.5 l;
mushrooms – 300-400 g (the best option is champignons);
potatoes - 4-5 root vegetables;
onion – 2 medium heads;
cream – 0.5 l (can be replaced with milk);
vegetable oil - for frying;
salt and black pepper - to taste.

Finely chop the onion and fry in a frying pan until golden brown. Then pour the cream into the pan, add the mushrooms cut into slices, cover with a lid and cook for about 5-7 minutes. Cut the peeled potatoes in any way and add them to boiling chicken broth seasoned with spices and seasonings. After 20 minutes, when the potatoes are cooked, remove the pan from the heat and beat the prepared semi-finished product using a blender. Return the saucepan to the heat, pour in the milk-mushroom mixture and cook for another 15 minutes. All that remains is to pour the mushroom soup into plates and add pre-prepared croutons or croutons to each.

Chicken soup with rice and mushrooms

Interesting, delicious and nutritious soup. Tender chicken meat, lots of vegetables and everyone’s favorite Parmesan cheese turn this soup into a truly culinary masterpiece!

Ingredients:

Chicken broth – 1l.;
Chicken breast - 2 pcs.;
Rice – 100g;
Onions - 1 pc.;
Garlic - 2 teeth;
Champignon mushrooms - 100 g;
Green frozen peas - 100g;
Butter - 60 g;
Parmesan cheese - 70g;
Olive oil - 1 tbsp. L.;
Bay leaf, ground black pepper, nutmeg - to taste;
Parsley - to taste.

Preparation:

Peel the onion and garlic, wash and finely chop.

Boil the rice in salted water until tender.

In a thick-bottomed saucepan, fry the onion and garlic in heated olive oil.

Add chicken broth, chicken, butter, 50g to the vegetables. Cheese, bay leaf, nutmeg and pepper. Cook the soup for 20 minutes. until the chicken is cooked.

Remove chicken meat from the broth and cut into small cubes.

Cut the mushrooms into slices and add to the boiling soup. Cook for another 5-10 minutes. until the mushrooms are ready. Then add green peas and cook for another 2 minutes.

Add chicken and rice to the soup. Mix everything thoroughly and bring the soup to a boil.

Serve the soup into bowls and sprinkle with chopped parsley and grated Parmesan.

To make the chicken broth clear, the meat must be cooked over very low heat, without allowing it to boil.

Mushroom soup in chicken broth with noodles

Mushroom noodles are essentially the same classic.
It is prepared in almost the same way as the standard mushroom soup described above. The only caveat is that 5-7 minutes before it’s ready, you need to throw 100-150 g of vermicelli into it (per 1 liter of chicken broth). You shouldn’t cook a lot of this mushroom soup. We must remember that pasta tends to “scatter,” so the heated soup will no longer be as tasty.

By the way, instead of noodles, you can use other similar ingredients, for example: stars or broken spaghetti.

Creamy soup with chicken and mushrooms

A variation on everyone's favorite soup with a creamy twist. Cream goes especially well with spicy baked chicken and tender mushrooms, and the presence of a variety of herbs and spices gives this soup an unforgettable taste and aroma.

Ingredients:

Chicken fillet - 400g;
Champignons – 300g;
Carrots – 2 pcs.;
Celery petioles – 2 pcs.;
Garlic – 3 teeth;
Onion – 1 pc.;
Cream – 250g;
Butter - 3 tbsp;
Flour - 2 tbsp;
Paprika, dry thyme - 1/2 tsp each;
Parsley – 5 branches;
Salt, ground black pepper - to taste.

Preparation:

Season the chicken with salt and pepper and bake in the oven until done. Cool and cut into small pieces.

Wash and peel vegetables and mushrooms.

Cut the champignons into slices. Grate celery and carrots on a coarse grater. Finely chop the onion and garlic.

Melt the butter in a deep frying pan or cast iron pan and add all the vegetables to it. Simmer for 5 minutes. Season with salt and pepper, add thyme and paprika. Stir and simmer for another 1-2 minutes.

Pour flour into vegetables and stir quickly. Add chicken and add hot water. Stir and cook for 5 minutes.

Add cream to the soup and bring to a boil and cook for another 1-2 minutes.

Finely chop the parsley and sprinkle it over the finished soup.

Bon appetit!

To prevent the cream from curdling due to temperature differences, it must be heated or diluted with warm broth before adding the soup.

How to cook soup from tremors with milk and paprika

The whole family will appreciate this unusual, very tasty version of preparing mushroom pickles.

butter – 120 g;
sour cream – 230 g;
onion – 130 g;
soy sauce – 20 ml;
salt – 10 g;
garlic – 3 cloves;
vegetable broth – 560 ml;
boiled volushki – 370 g;
milk – 240 ml;
dried paprika – 40 g;
flour – 40 g;
dill – 15 g;
black pepper – 5 g;
parsley – 15 g;

Cut the onion into small cubes and the garlic into slices. Chop the boiled mushrooms into pieces. If the fruits are small, then you can leave them unchanged.
Chop the greens.
Melt half the butter in a frying pan. Sprinkle onions. Stirring constantly, cook over medium heat until the vegetable acquires a beautiful golden hue. Add garlic. Cook for a minute.
Sprinkle forest fruits. Fry for five minutes. During this time, the mushrooms should release juice. Sprinkle with paprika. Add dill, pepper and salt. Stir and remove from heat.
Melt the remaining butter in a saucepan. Add flour and stir quickly. Fry until caramel color. Pour in the milk, then pour in the broth in a thin stream. Stir until smooth. The flour should be completely dissolved.
Add fried foods. Boil.
Switch the heat to low. Pour in soy sauce. Close the lid and cook for two minutes.
Serve with chopped parsley and sour cream.

Soup with chicken, mushrooms and beans

Delicious and nutritious winter soup. Thanks to the variety of hearty ingredients, it can become a complete meal for your whole family.

Ingredients:

Chicken breast—1 pc.;
Potatoes - 2 pcs.;
Carrots—1 pc.;
Beans - 100 g;
Onions—2 pcs.;
Mushrooms - 200 g;
Salt, bay leaf, black pepper - to taste.

Preparation:

In a saucepan with a thick bottom, put pre-soaked beans, chicken breast, 2 l. water and put it on fire. Cook for 15-20 minutes, periodically removing the foam.

Meanwhile, prepare the vegetables. Wash the potatoes, mushrooms, carrots, onions and peel them. Cut the potatoes into small cubes, mushrooms into slices, onions into cubes, grate the carrots.

After 20 min. After the soup boils, put vegetables in it and cook over low heat for another 10 minutes, after which we take out the chicken breast, separate the meat from the bone and cut it into small pieces.

Continue cooking the soup for another 40 minutes. until the beans are ready, after which, put the chicken in the soup and boil everything together for another 5 minutes. Let the soup sit for 30 minutes. and serve to the table.

Recipe for soup with eggs and herbs

A minimum set of ingredients is required for preparation, and the result exceeds all expectations. The bright, unusually rich taste will conquer everyone from the first spoon.

potatoes – 430 g;
bay leaf – 2 pcs.;
onion – 160 g;
pepper;
garlic – 3 cloves;
rice – 100 g;
carrots – 130 g;
water – 2.7 l;
turmeric – 3 g;
boiled volushki – 300 g;
greenery;
boiled egg – 3 pcs.;
olive oil;
salt.

To boil water. Add diced potatoes. Add washed rice grains. Cook until done.
Fry chopped mushrooms, chopped onions and grated carrots in oil.
Pour into soup. Add salt. Send the garlic, turmeric and bay leaves squeezed out through a press to the mycelium. Cook for five minutes.
Pour into plates. Sprinkle with chopped herbs and chopped egg. Decorate with egg halves.

Cheese soup with chicken and mushrooms

A delicious soup loved by many. Quick to prepare, incredibly nutritious and aromatic, both adults and children will love it.

Ingredients:

Chicken fillet – 500g;
Champignons – 300g;
Potatoes – 400g;
Carrots – 1 pc.;
Onion – 1 pc.;
Processed cheese – 3 pcs.;
Salt, pepper, herbs - to taste.

Preparation:

Pour water into a saucepan and put on fire.

Cut the potatoes into small pieces and place in a pan with water.

Cut the chicken fillet into cubes and fry in heated sunflower oil until golden brown. Place the finished meat in the soup with the potatoes. Cook over medium heat for 5 minutes.

Wash the mushrooms, peel and cut into slices. Place into boiling soup. Cook until the potatoes are ready.

Wash and peel the onions and carrots. Cut the onion into small cubes. Grate the carrots on a medium grater.

Fry the onion in a frying pan with vegetable oil until transparent, add the carrots and simmer with the lid closed.

Grate the cheeses on a coarse grater.

Add cheese and fried vegetables to the soup. Salt and pepper. Before serving, sprinkle with finely chopped herbs.

To make the processed cheese easier to grate, first place it in the freezer for 30 minutes.

Mycelium of tremors with sour cream and garlic

Sour cream will give the soup a special tenderness, and garlic will give it a unique flavor. In winter, frozen volushki can be put into the soup immediately, without thawing first.

meat broth - 2 l;
melted butter;
boiled volushki – 350 g;
onion – 130 g;
salt;
carrots – 130 g;
allspice – 5 peas;
sour cream – 250 ml;
bay leaf – 2 pcs.;
garlic – 3 cloves.

Chop the mushrooms into smaller pieces. Place in a frying pan with melted butter. Fry for 12 minutes. The fire should be medium.
Add the chopped onion to the mushrooms. Fry until soft.
Add carrots grated on a medium grater. Simmer for seven minutes on low heat. Stir occasionally. If the vegetables burn, the appearance and taste of the mycelium will be ruined.
Cut the potatoes into cubes. Transfer to broth.
Sprinkle fried foods. Add bay leaves and pepper. Cook until done.
Pour some broth into the sour cream. Mix with a whisk. Pour into soup. Stir quickly. Cook for seven minutes. The fire should be minimal.
Sprinkle with chopped garlic and serve immediately.

Chicken noodle soup with mushrooms

Light and at the same time satisfying soup. A great option for a post-holiday breakfast or lunch.

Ingredients:

Chicken carcass 1-1.5 kg – 1 piece;
Water – 3 l.;
Carrots - 1 pc.;
Onion - 1 pc.;
Mushrooms - 200 g;
Vegetable oil – 3 tbsp;
Noodles - 200 g;
Salt, pepper, bay leaf - to taste.

Preparation:

Wash the chicken and cut into pieces. Place the chicken in a saucepan with cold water and put it on the fire. Bring to a boil, skimming off any foam that forms on the surface of the broth. Then reduce the heat to low and cook for 1 hour. In 10 min. Add salt and spices until done.

While the broth is cooking, prepare the vegetables. Carrots, onions and mushrooms must be thoroughly washed and peeled. Cut: onion into small cubes, carrots into strips, mushrooms into slices.

In a frying pan with vegetable oil, fry the onion until transparent, then add the carrots and simmer, stirring, for 3-5 minutes. Next, add the mushrooms to the vegetable frying and simmer everything together for another 10 minutes.

Remove the chicken from the broth, separate the meat from the bone and cut into small pieces. The broth must be strained.

Return the pan with the strained broth to the fire, as soon as it boils, put the noodles in it and cook for 3-4 minutes. Next, pour the roasted chicken into the soup, add salt and pepper and cook for another 3 minutes.

That's it, the soup is ready!

How to prepare mushrooms for cooking

It is absolutely forbidden to prepare tremors without preparation. In order to fully enjoy the real taste of cooked trumpet mushrooms, it is customary to pre-soak or boil the mushrooms. The purpose of the measures is to remove the inherent bitterness of mushrooms. You can act in both ways; they are equally effective.

Sort through the debris, remove debris, clean off dirt. Sort out the wormy, overused ones. Rinse with water. Be sure to pull off the top pink skin.

How to soak. Place in any deep container and fill with cold water. Soaking time is from 24 to 48 hours. Every 10-12 hours, drain the old bitter water and replace it with fresh water.

Experienced housewives have noticed that long-term soaking adversely affects the taste of volushka dishes. Therefore, do not overcook the workpiece.

How to boil it. Place in a saucepan, add water, covering the mushrooms completely. Add salt per liter of liquid - a large spoon without a slide. Cook for at least 30 minutes. To pickle volushki for the winter, the cooking time is increased to an hour.

Then drain the liquid and start cooking.

Many housewives combine both methods of preparation, and this is to some extent correct. Since volushushki are conditionally edible mushrooms, it is better to play it safe. The best option: soak the fruits of the forest for a day, then boil them.

Cream soup with chicken and mushrooms

Delicious, aromatic and rich soup with a delicate texture. All its ingredients combine perfectly, forming an unforgettable palette of tastes and aromas!

Ingredients:

Chicken leg - 1 pc.;
Potatoes – 3 pcs.;
Celery (stem) – 2 pcs.;
Onions – 1 pc.;
Champignons – 300g;
Processed cheese – 4 pcs;
Greens, salt, pepper - to taste.

Preparation:

Make broth from chicken legs.

Cut washed and peeled vegetables and mushrooms: potatoes into slices, mushrooms into slices, onions into cubes, celery into large pieces.

Boil potatoes and celery in broth until tender.

Remove the cooked leg from the broth. Separate the meat from the bone and cut into small pieces.

Fry mushrooms in a preheated frying pan with vegetable oil. Separately, fry the onion until transparent.

In a blender, beat potatoes, celery, onion and cheese. Add broth and boil for 2-3 minutes. Add mushrooms and meat. Serve sprinkled with herbs.

Bon appetit!

The simplest version of mushroom soup is classic noodles. Anyone can make it, even without a recipe at hand. To do this, just boil the mushrooms, add fried onions and carrots to the resulting broth and throw in some vermicelli. If desired, you can also chop a couple of raw potatoes into it. That's all. However, the real taste and aroma of mushroom soup is not always made by the mushrooms. The dish becomes tastier and richer if you cook it not with a decoction of forest products, but with rich chicken broth.

Chicken rassolnik with mushrooms

Variation of traditional Russian soup. Due to the use of salted mushrooms and chicken in it, this soup can rightfully be considered an independent dish.

Ingredients:

Chicken fillet – 300g;
Salted mushrooms – 100g;
Carrots – 1 pc.;
Potatoes – 5 pcs.;
Onions – 1 pc.;
Water - 1.5 l.;
Wheat flour – 1 tsp;
Sour cream – 5 tbsp;
Vegetable oil - 3 tbsp;
Salt, pepper, bay leaf - to taste.

Preparation:

Boil the chicken until done. Remove the meat and strain the broth.

While the broth is cooking, prepare the vegetables. To do this, wash and peel the potatoes, carrots and onions. Cut the potatoes into cubes, grate the carrots, finely chop the onion.

Place the mushrooms on a sieve to drain the liquid and cut into small pieces. Do not pour the brine off the mushrooms.

Prepare the roast. To do this, fry onions and carrots in heated vegetable oil, add flour, mix thoroughly.

Return the strained broth to the heat; when it boils, add potatoes and mushrooms. Cook until the potatoes are ready. Then add salt and pepper, add bay leaf, roast, meat and mushroom brine (about 50 ml) to the soup. Bring the soup to a boil and let it sit for 30 minutes. Serve pickle with sour cream, garnished with herbs.

How to cook volnushka soup according to the classic recipe

Volnushka mushroom soup is traditionally prepared with the addition of potatoes. Forest fruits are pre-soaked and boiled according to all the rules.

olive oil;
boiled volushki – 500 g;
boiled egg – 2 pcs.;
chicken broth – 2.5 l;
potatoes – 450 g;
salt;
dill – 20 g;
onion – 140 g;
parsley – 20 g;
carrots – 160 g.

Chop forest fruits. Transfer to the pan. Add oil and fry until golden brown.
Cut the potatoes into strips, and the carrots and onions into cubes.
Transfer potatoes to broth. Cook for 10 minutes. The fire should be medium.
Send carrots and onions to the mushrooms. Fry over low heat for 10 minutes. Transfer to soup.
Add some salt. Mix. Turn off the fire. Cover the pan with a lid and leave for 12 minutes.
Peel the eggs. To cut in half.
Pour mycelium into bowls. Place the egg halves and sprinkle with chopped herbs.

Thai chicken soup with mushrooms

An excellent soup for lovers of Thai cuisine. The play of flavors and aromas of this dish will not leave anyone, even the most demanding gourmet, indifferent.

Ingredients:

Chicken fillet - 400 g;
Chicken broth - 2 l.;
Champignon mushrooms - 6 pcs.;
Onions - 1 pc.;
Carrots - 1 pc.;
Garlic - 3 teeth;
Tomatoes - 5 pcs.;
Lemongrass - 2 pcs.;
Lime – 1/2 pcs.;
Ginger root – 30g;
Coconut milk - 250 ml;
Oyster sauce - 1 tbsp;
Soy sauce, sugar, chili pepper, herbs - to taste.

Preparation:

Wash and peel the vegetables. Cut the onion into feathers, carrots into strips, mushrooms and tomatoes into quarters.

Peel and finely chop the ginger root. Cut the chili pepper into slices. Chop the garlic.

Cut the lemongrass in half lengthwise and add to the boiling chicken broth. Cook for 5-10 minutes.

Cut the chicken fillet into small pieces.

In a wok pan, fry the onion, garlic and ginger in vegetable oil, add a little brown sugar. Place chicken fillet there, add oyster and soy sauce, fry for 2-3 minutes. Then, add carrots, mushrooms, chili pepper and lime juice. Continue frying over high heat for another 5-7 minutes.

Remove the lemongrass from the broth. Pour coconut milk into the broth in a thin stream.

Pour the resulting mixture into the vegetables and chicken. Bring the soup to a boil and remove from heat.

Add chopped tomatoes and herbs to the soup and serve.

Mushroom soup in chicken broth with melted cheese

Ordinary processed cheese will add a wonderful taste to mushroom soup with chicken broth. And it is very easy to prepare this version of this dish if the following are found in the house:

chicken broth – 1 l;
mushrooms – 250 g (chanterelles are better, but any others will do, even champignons);
carrots and potatoes - 1 and 2 root vegetables, respectively;
onion – 1 medium head;
processed cheese – 100 g (1 briquette);
vegetable oil - for frying;
salt and black pepper - to taste.

Fry the onion, finely chopped, in oil. Then add finely grated carrots and medium-sized mushrooms to it. Fry everything together for 12-15 minutes. During this time, boil the broth, peel and cut the potatoes into small cubes. Add seasonings and spices to the broth and add potatoes. After 10 minutes, send the frying there. After another 10 minutes, add small cubes of processed cheese to the almost finished soup and stir thoroughly. It is advisable that the cheese completely dissolve in the broth. However, if this did not happen, this does not mean that the soup was a failure. Experienced chefs still have not agreed on whether it tastes better, with pieces of cheese or just a cheese taste. By the way, to make it easier to cut the cheese, you should keep it in the freezer for 15 minutes.

Creamy chicken liver soup with mushrooms

Delicate, creamy texture; rich taste and aroma; simplicity and accessibility of preparation... All this will make this soup one of the most favorite on your menu!

Ingredients:

Chicken liver – 300g;
Champignon mushrooms – 200g;
Potatoes – 2 pcs.;
Garlic – 3 teeth;
Butter – 2 tbsp;
Salt, pepper, herbs - to taste.

Preparation:

Wash and peel the champignons. Set aside half. Boil the second half, along with the chicken liver and potatoes, in salted water with the addition of garlic.

As soon as the potatoes are cooked, remove all ingredients from the broth and blend in a blender into a homogeneous mass. The consistency of the soup can be adjusted using the remaining broth.

Cut the reserved part of the champignons into slices and fry in butter until golden brown.

Mix fried mushrooms with puree. Serve the cream soup warm, with croutons, garnished with herbs.

Mushroom bowl made from frozen mushrooms

Frozen mushroom soup is rich and delicious. Quickly frying them at maximum heat will help preserve all the juices of the mushrooms.

frozen volushki – 300 g;
water – 2.3 l;
rosemary – 5 g;
oil – 50 ml;
garlic – 3 cloves;
onion – 360 g;
potatoes – 450 g.

Place frozen mushrooms in the pan. Turn on maximum heat. Fry for eight minutes.
Place chopped onion, chopped garlic and rosemary in a saucepan. Pour in the oil. When the vegetables are browned, add the chopped potatoes. Pour in water. Cook for a quarter of an hour.
Add fried foods to soup. Cook for seven minutes.

Chinese soup with chicken and mushrooms

An interesting, sweet and sour soup for lovers of oriental cuisine!

Ingredients:

Water - 3 l.;
Chicken breast - 400 g;
Canned mushrooms - 250 g;
White cabbage - 300 g;
Onions - 1 pc.;
Carrots 1 pc.;
Green onions - to taste;
Soy sauce - 4 tbsp. L.;
Corn starch - 1 tbsp. L.;
Vinegar – 1 tbsp;
Salt, sugar and pepper - to taste.

Preparation:

First, let's cook the broth. To do this, put chicken breast, onions and carrots in boiling water and boil over low heat for 30-50 minutes.

Meanwhile, chop the mushrooms and shred the cabbage. In a deep frying pan with heated sunflower oil, simmer the cabbage and mushrooms for 5-7 minutes.

Remove chicken, onions and carrots from the broth. Place the stewed cabbage with mushrooms into the boiling broth and cook for 30 minutes. Then add soy sauce, starch diluted in water, vinegar, sugar, salt and pepper. Bring the soup to a boil and remove from heat.

Cut the boiled carrots and chicken into cubes and put them back into the finished soup. Mix and pour into plates, sprinkle with chopped green onions. That's it, the soup is ready! Bon appetit!

How to cook puree soup from tremors

Tsar's volushki soup has a delicate creamy texture. Adding plenty of vegetables makes it healthy. Do not give mycelium to children and elderly people. It will be difficult for their body to digest the mushrooms.

boiled volushki – 300 g;
pepper;
potatoes – 550 g;
greens – 30 g;
bay leaf – 1 pc.;
carrots – 120 g;
water – 2.6 l;
crackers – 120 g;
salt – 10 g;
onion – 140 g;
cream – 220 ml;
vegetable oil – 60 ml.

Chop the onion very finely. You will need carrots in the form of cubes.
Chop the potatoes coarser. The form can be any.
Pour oil into a soup pot. Sprinkle onions. Simmer until translucent. Add carrots. Cook for one minute. To avoid burning, you must stir constantly.
Add potatoes. Simmer for two minutes. Do not add any more oil.
To fill with water. Place bay leaf. Cook for 20 minutes.
Sprinkle with pepper and salt. Beat with a blender.
Finely chop forest fruits. Pour into a dry frying pan. Fry until the moisture evaporates. The process will take about seven minutes. Send to the mycelium.
Pour in the cream. Fat content doesn't matter. Mix. Boil and immediately remove from heat.
Pour into bowls. Serve with crackers and chopped herbs.

Old Russian soup of chicken giblets with mushrooms

Soup for lovers of traditional, old Russian cuisine. A tasty, rich and fairly inexpensive soup that will become a frequent guest on your table!

Ingredients:

Chicken giblets – 500g;
Potatoes – 4 pcs.;
Champignons – 100g;
Carrots – 2 pcs.;
Onion – 2 pcs.;
Parsley root – 1 pc.;
Celery root – 100g;
Greens, salt, pepper - to taste.

Preparation:

Rinse and clean the offal thoroughly, removing films and veins. Cut them into equal pieces, put them in a saucepan, add water and cook over medium heat.

Wash and peel onions, carrots, mushrooms, potatoes and roots.

Place the parsley and celery roots whole in the broth, and add the onion there.

In 10 min. until cooked, add salt and pepper to the broth. As soon as the giblets are ready, remove them from the broth and rinse thoroughly. Strain the broth through several layers of gauze and return to the heat.

Place diced potatoes into the boiling broth. Cook until done.

Meanwhile, in a frying pan, fry finely chopped onions and carrots in vegetable oil. After that, put the mushrooms and giblets cut into plates into the frying pan. Simmer everything together for 10 minutes.

As soon as the potatoes are cooked, add the vegetable and mushroom frying with giblets to the soup. Bring the soup to a boil and turn off the heat. Leave to sit for 30 minutes. and serve to the table. Bon appetit!

How to cook milk mushrooms from salted milk mushrooms

Before mastering several proven recipes, it’s worth learning a little about the history of this dish. This dish is traditional for Russian cuisine. Cooking it is quite simple from ingredients that almost every housewife has at home:

potato;
onions and green onions;
carrot;
wild mushrooms (previously) need to be salted.

Important! Cereals, such as pearl barley, millet or buckwheat, are added as an additional ingredient. The soup broth can be lean or meat.

Japanese miso soup with chicken and mushrooms.

This wonderful soup comes from Japan. The piquant, pronounced taste and aroma will appeal to both lovers of exotic and traditional cuisine.

Ingredients:

Chicken fillet - 100 g;
Mushroom broth - 300 ml;
Champignons - 50 g;
Carrots - 20 g;
Rice noodles - 80 g;
Chili pepper - 1 pc.;
Miso paste -40 g;
Rice vinegar - 20 ml;
Green onion – 2 stalks;
Cilantro – 2 rounds.

Preparation:

Cut the chicken fillet into two halves. We leave one as a whole piece, the second - cut into cubes. Marinate the meat in vinegar.

Cut the carrots into strips, mushrooms into slices.

Place rice noodles in boiling mushroom broth and cook for 3 minutes.

Fry a whole piece of chicken fillet on all sides in vegetable oil and cut into slices.

Place carrots, mushrooms and marinated pieces of chicken into the boiling soup. Cook for 2-3 minutes. and add miso paste to the soup. Cook for another 5 minutes. Pour the finished soup into bowls, place chicken slices, chopped chili peppers and herbs on top. Bon appetit.

Recipe for mycelium mushrooms with soft-boiled eggs

Volushka soup will taste bitter if you soak the mushrooms for less than the allotted time. In addition, it is easy to get poisoned by poorly prepared forest fruits. Therefore, before preparing the soup, the product must be soaked and then boiled.

salted volushki – 300 g;
chicken broth – 2.3 l;
vegetable oil – 60 ml;
potatoes – 360 g;
greenery;
onion – 120 g;
soft-boiled eggs – 4 pcs.;
carrots – 120 g.

Soak the mushrooms in water for 20 minutes. Then drain the liquid.
Chop large fruits. Chop the onion. Grate the carrots. You can use a medium or large grater.
Heat the oil in a frying pan. Add prepared vegetables. Fry until soft.
Add mushrooms. Simmer for seven minutes. The fire should be medium.
Boil the broth. Throw in the potatoes, chopped into strips. Cook for 14 minutes.
Rearrange fried foods. Cook the soup for five minutes.
Pour into bowls. Sprinkle with chopped herbs. Place the peeled soft-boiled egg in portions.

Italian chicken soup with mushrooms and omelette

Hearty and tasty soup with Italian notes. The chicken and mushrooms in this soup go perfectly with a delicate spicy omelet.

Ingredients:

Chicken – 800g;
Mushrooms – 250g;
Chicken eggs – 3 pcs.;
Carrots – 1 pc.;
Onion – 1 pc.;
Flour – 1 tbsp;
Parsley – 1 bunch;
Salt, ground pepper, bay leaf, Italian herbs - to taste.

Preparation:

Rinse the chicken, put it in a saucepan, add water and cook over medium heat.

Meanwhile, wash and peel the vegetables and mushrooms. Fry finely chopped onion in vegetable oil until transparent, then add grated carrots and mushrooms in slices. Simmer together for 10-15 minutes, then add flour and mix everything thoroughly.

Prepare two thin omelettes using eggs, finely chopped parsley and salt. To do this, whisk all the ingredients together and bake the resulting mixture in a frying pan with a small amount of vegetable oil. Roll up the finished omelettes and cut into thin strips.

Pour fried vegetables and omelette into a saucepan with broth, add spices and spices. Boil everything together for 5-10 minutes.

Let the soup steep and serve.

How to cook soup from salted trumpets

The pleasant texture of salted mushrooms will help you quickly prepare an easy and tasty first dish that the whole family will enjoy.

salted trumpets – 200 g;
potatoes – 380 g;
greens – 15 g;
water – 1.8 l;
onion – 120 g;
spices – 5 g;
carrots – 120 g;
vegetable oil – 50 ml.

Cut the potatoes into bars. Chop the onion and carrots.
Boil the volume of water specified in the recipe. Add potatoes.
Heat oil in a saucepan. Stir in onions and carrots. Fry until golden brown.
Add chopped mushrooms. Do not add salt; forest fruits contain enough of it. Simmer for 12 minutes on low heat. Pour into water.
Cook for 17 minutes. Add spices. Sprinkle with chopped herbs. Serve with sour cream or Greek yogurt.

Meat with fritters in a pot

Meat in a pot is a favorite dish of many gourmets, and in combination with mushrooms it is simply delicious!

Meat (beef or pork) 500g;
2 onions;
Bay leaf;
Water 0.5 cups;
Salted volnushki 400 g;
Sour cream 150 g;
Allspice, salt.

Preparation

Place small pieces of meat in a pot mixed with onion (cut into half rings), pepper, salt and add bay leaf. To fill with water. Place pre-prepared mushrooms on top and pour sour cream on top. Cover the pot with a lid and place in the oven at 180 degrees for 1.5-2 hours. This recipe does not use boiled mushrooms; it is enough to use soaked mushrooms.