Mushroom soup - 14 most delicious recipes

Photo: food.inmyroom.ru Mushroom soups are so different and multifaceted - from delicate cream soup to rich mushroom soup. Alas, many people cook only two or three proven dishes for years and don’t even try to diversify them. That's why we've put together a selection of 14 of the most delicious mushroom soup recipes to show how easy and simple it is!

Mushroom soup with melted cheese

Photo: kulinaria1914.ru
The recipe for mushroom soup with melted cheese has long become a home classic, so be sure to try it!

You will need:
300 g mushrooms, 300 g potatoes, 1 tbsp.
butter, 200 g chicken fillet, 1 onion, 120 g processed cheese, salt and pepper. Preparation:

Pour about one and a half liters of water over the fillet, add salt and cook the broth. Take out the chicken and cut it into pieces, and at the same time chop all the vegetables. Fry the onion in butter, then add the mushrooms, and when the liquid has evaporated, season everything.

Put potatoes into the broth, after 15 minutes - mushrooms and onions, and after another 5 minutes - fillet. Add crushed processed cheese and cook the mushroom soup until the cheese dissolves.

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.

Simple mushroom soup with potatoes

Photo: recipe-borscha.ru
An easy and tasty recipe for mushroom soup, in which there is nothing superfluous! By the way, any mushrooms will do.

You will need:
500 g mushrooms, 2 tbsp.
butter, 2 liters of water, 5 potatoes, 2 carrots, 1 parsley root, 1 onion, 1 bay leaf, salt, pepper. Preparation:

Cut the mushrooms into slices, fry in butter, put in a saucepan, add water and simmer for half an hour. Cut the potatoes and carrots into strips, and the onion and parsley root into small cubes. Lightly fry the vegetables, add to the soup, add spices and simmer for another half hour.

Delicate mushroom soup with champignons and cream

Even if you follow a diet or proper nutrition, you can and should pamper yourself with tasty and aromatic first courses. Today we present to your attention a recipe for a light and low-calorie soup made from champignons and vegetables, which will take no more than half an hour to prepare. And the finished dish contains only 72 kilocalories per 100 grams, so you can even eat it overnight!

Cooking time – 30 minutes.

Cooking time – 10 minutes.

Servings – 5.

Ingredients:

Champignons – 400 gr.
Potatoes – 4-5 pcs.
Onions – 1 pc.
Carrot – 1 pc.
Cream (no more than 10-15%) – 200 ml.
Vegetable oil – 2 tbsp.
Salt - to taste.
Ground black pepper - to taste.

Cooking process:

Step 1. Prepare the products according to the list: peel the listed vegetables, rinse and let dry a little time.

Step 2. Cut the peeled potatoes into small cubes, place them in a saucepan and add water so that the liquid covers only the vegetable pieces.

Step 3. Meanwhile, chop the onion and saute it until transparent in a small amount of vegetable oil.

Step 4. Add the carrots, grated on a fine grater, to the onion and simmer for about 3 more minutes.

Step 5. Add randomly chopped mushrooms to the fried vegetables and cook until excess moisture comes out of the champignons.

Step 6. Pour the broth from the finished potatoes into a separate bowl (this liquid will be useful to us later to bring the soup to the desired consistency).

Step 7. Place the sautéed mushrooms and vegetables into the pan with the potatoes.

Step 8. Using an immersion blender, blend all the ingredients of the dish until pureed, gradually pouring in the cream. If the consistency is too thick, add potato broth.

Step 9. Season the food with salt and pepper.

Step 10. Mix the spices thoroughly and leave to steep under the lid for 5-10 minutes.

Step 11. Pour the hot puree soup into bowls and, if desired, decorate with slices of fried mushrooms and finely chopped herbs. Bon appetit!

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Mushroom soup with barley

Photo: prostokvashino.ru
Another interesting option for preparing mushroom soup with an unusual combination of products!

You will need:
200 g of mushrooms, 50 g of dried porcini mushrooms, 100 g of pearl barley, 1.5 liters of broth, 3 potatoes, 1 carrot, 1 onion, a bunch of herbs, spices.
Preparation:

Soak the dried mushrooms for 15 minutes, and then boil them in the same water. Add mushroom broth with barley to the broth, and after 5 minutes add potatoes with vegetables and mushrooms. Continue cooking the soup until the potatoes and grains are cooked.

What mushrooms are mushroom soup made from?

Let's talk about what types of forest gifts can be used to prepare the first course.

Of course, from any. Depending on the season. But the important condition here is to understand them well and not allow any false honey fungus to get into your food.

Therefore, if there is the slightest doubt, it is advised to boil them with the onion. If it turns blue, then we throw away the whole brew without regret. This means that some kind of poisonous bastard has found its way into your basket.

Therefore, I try to boil all forest products before cooking. Except champignons and oyster mushrooms.

Frozen and dried fruits are also great for soup.

Most often, fresh chanterelles, white chanterelles, and boletus are taken. If you find boletus and boletus mushrooms, then we’ll cook from them. Honey mushrooms and boletus will also work.

Wheaties and bruises are not very suitable here, because they are very bitter and need to be boiled for a long time.

Well, of course, we don’t take toadstools, fly agarics and the like.

The little beauties don’t need to be cut, but boiled as a whole. We definitely check large ones for worms, clean them and cut them into pieces. Otherwise, eating will not be very convenient.

Hungarian mushroom soup with paprika

Photo: zen.yandex.ru
Mushroom soup according to this recipe turns out very tasty, beautiful and aromatic.

You will need:
250 g mushrooms, 2 tbsp.
butter, 1 onion, 2 tsp. dill, 1 tbsp. soy sauce and paprika, 2 cups broth, 1 cup milk, 3 tbsp. flour, 2 tsp. lemon juice, salt and spices. Preparation: Fry the onion with thinly sliced mushrooms in butter until soft. Add soy sauce, chopped dill and paprika to them, pour broth over everything and simmer for 15 minutes over low heat. Stir the milk with flour, add to the soup, simmer for another 15 minutes, and at the end add lemon juice and spices.

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

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.

Chinese style mushroom soup

Photo: sell-off.livejournal.com
Thanks to the unusual combination of ingredients, mushroom soup will turn out very tasty and refreshing!

You will need:
250 g of mushrooms, 4 green onions, 2 cloves of garlic, 2 cucumbers, 50 g of noodles, 4 tbsp.
vegetable oil, 2 tbsp. soy sauce, spices. Preparation:

Cut the garlic into strips, chop the onion and fry them over high heat. Add chopped cucumbers and mushrooms to the pan and stir constantly for another 5 minutes. Pour 500 ml of water into the vegetables, add the noodles, boil, add soy sauce and simmer for another 3 minutes.

Step-by-step recipe for making frozen honey mushroom soup

We are preparing a light lean soup from frozen small mushrooms and potatoes, which we will add in two different consistencies: cubes and puree. This unusual combination of textures and components gives the first dish an incredibly rich mushroom taste and aroma.

Cooking time – 60 minutes.

Cooking time – 25 minutes.

Servings – 7.

Ingredients:

For the broth:

Water – 2 l.
Honey mushrooms – 150 gr.
Potatoes – 5 pcs.
Salt – 2 pinches.
Bay leaf – 2-3 pcs.
Allspice peas – 3 pcs.
All-purpose seasoning – ½ tsp.

For frying:

Honey mushrooms – 150 gr.
Onions – 2 pcs.
Carrots – 2 pcs.
Pepper mixture – ¼ tsp.
Salt – ½ tsp.
Sunflower oil – 3 tbsp.

Cooking process:

Step 1. Boil water in a saucepan and add frozen mushrooms.

Step 2. Place two potatoes, cut in half, into the same bowl.

Step 3. Finely chop the onion and sauté in a frying pan in sunflower oil with the addition of a mixture of peppers and a small amount of salt.

Step 4. Add the carrots, grated on a coarse grater, to the transparent and aromatic onions, mix and fry for another 3 minutes.

Step 5. Add mushrooms to the softened vegetables and continue to simmer.

Step 6. Using a slotted spoon, remove the boiled potatoes from the broth.

Step 7. Mash into puree.

Step 8. Cut the remaining potatoes into small cubes.

Step 9. Transfer the roast to the pan with the mushrooms.

Step 10. Next, add the potato cubes and cook until they are ready.

Step 11. A few minutes before it’s ready, add puree, bay leaves, allspice peas and salt to taste into a saucepan with soup.

Step 12. Remove the dishes from the heat, leave covered for 15 minutes, and serve. Bon appetit!

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Mushroom soup in a pot

Photo: budwar.ru
If you need a truly homemade mushroom soup recipe, this is it!

You will need:
500 g of mushrooms, 1 onion, 1 green pepper, 1 parsley and celery root each, 50 g of green onions, 50 g of herbs, 1 bay leaf, 4 tbsp.
oils Preparation:

Separately, fry the mushrooms and onions with roots until golden brown, cut the pepper into strips. Fill the pots with water to the middle, boil in the oven and add all the ingredients. After this, leave the mushroom soup in the oven for another 15 minutes, and add the herbs before serving.

Mushroom soup from boletus and boletus

In my area, these mushrooms are the most common, at least I come across them most often in the forest, which is why we cook them more often than others.

Before you start cooking, be sure to clean the caps from forest dirt and scrape the stems with a knife. If they are already overripe, then it is better to remove the sponge in the caps, as they may contain larvae (ewww, disgusting). And young ones can be soaked for 30 minutes in salted water before cooking and then cleaned.

Ingredients:

Forest mushrooms – 500 gr
Potatoes - 4-5 pcs.
Vermicelli - glass size
Onion - 1 pc.
Carrots - 1 pc.
Salt - to taste
Black peppercorns - 5 pcs.
Dill - bunch

Preparation:

1. Just as in the first recipe, peel, chop and boil the mushrooms for 15 minutes after boiling. Then place them in a colander and drain the broth. Rinse them under running water. Peel and cut the vegetables. Cut the onion into cubes. Grate the carrots in a large dish. Cut the potatoes as you are used to, into cubes or cubes.

2. Next, fill the mushrooms again with clean running water and cook again for 30 minutes, remembering to stir and skim off the foam. While they are cooking you will have time to fry them. Heat a frying pan, pour sunflower oil into it and add onions. Fry it until golden brown.

3. When the required time for cooking the mushrooms has passed, add grated carrots and chopped potatoes. Cook for another 15 minutes, then add the fried onions and vermicelli. Add salt, stir and continue cooking for 5 minutes.

4. At the end of cooking, add finely chopped dill and cook for another 2 minutes. Then turn off the heat, cover with a lid and let it brew for a while. Pour the finished wild mushroom soup into bowls, add sour cream and serve for lunch.

Mushroom soup with buckwheat noodles

Photo: recipe-borscha.ru
The only thing better than buckwheat with mushrooms is delicious mushroom soup with buckwheat noodles!

You will need:
200 g of fresh and 60 g of dried mushrooms, 100 g of buckwheat noodles, half an onion and carrot, 2 liters of water, salt and spices.
Preparation:

Soak the dried mushrooms for 2 hours, and then boil them in clean water for another half hour. Fry fresh mushrooms with onions, add grated carrots and noodles, and at the very end - dried mushrooms with broth and spices. Pour water, boil the soup for 5 minutes and let it brew for another 15.

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Mushroom soup - different variations and useful tips

If you are preparing the first one using fresh mushrooms, which are only from the forest, you can put them not in water, but in meat broth - this is a blast. It turns out very tasty if you cook it in mushroom soup and add the meat itself, but not a lot. You can fry them in butter for more flavor, and only then cook broth from them.

In summer, you can add a small zucchini and tomato to fresh mushroom soup, about 10 minutes before the end of cooking.

In winter, it is very good to add pearl barley to mushroom soup - this makes the soup more satisfying.

You can prepare mushroom pickle. To do this, add chopped pickles to the classic soup - about 20 minutes after the start of cooking the mushrooms. For two liters of broth, it is enough to take two small cucumbers.

Mushroom soup dressing

If you are preparing the soup for one time, it is not necessary to buy sour cream for it. You can cook mushroom soup with milk dressing - it tastes no worse than the classic with sour cream! The dressing is quite simple to prepare: beat a couple of eggs with half a glass of sour milk, a piece of butter and red pepper. Add the dressing to the soup 5 minutes before the end of cooking.

If you don't like sour cream, you can season the mushroom soup with an egg. Beat the egg and pour it into the first one, stirring it vigorously.

If you like spicy dishes, then it is better to add red pepper to the mushroom soup. Excellent as a seasoning and soy sauce.

Consider this option: when you pour the liquid into plates, pour crackers on top of each (who wants...). Highly recommend.

Mushroom soup is very nutritious and healthy

Mushroom soup is not only tasty, but also healthy because it contains valuable amino acids. These are valine and tryptophan, first of all. Other amino acids can, if necessary, replace each other, but not these. The value of valine and tryptophan is invaluable. They are important for muscle function, nerves, good mood, and sleep.

Mushrooms also contain some vitamins. Particularly important of these are the B vitamins.

Typically, mushrooms are not recommended for digestive problems. But soup is another matter, especially broth.

For the road, another delicious recipe:

Mushroom soup with pumpkin and corn

Photo: keywordsbasket.com
An unexpected combination of ingredients as if created for autumn!

You will need:
700 g of mushrooms, 250 g of pumpkin, 1 can of canned corn, 500 g of chicken fillet, 6 tbsp.
butter, 1 onion, 3 tbsp. flour, 6 cups broth, 500 g potatoes, 200 g carrots and celery stalks, 150 g Parmesan, 2 cups cream, salt, pepper, thyme. Preparation:

Boil the chicken and in the meantime fry the onion in butter with flour and spices. Pour the broth into the onion, add chopped mushrooms and all other vegetables in small pieces. Boil the soup over low heat under the lid for half an hour, pour in the cream, add chicken and Parmesan, simmer for another 10 minutes.

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.

Mushroom soup with zucchini

Photo: cookpad.com
Another unique recipe for mushroom soup and a delicious combination of products.

You will need:
300 g mushrooms, 750 ml water, 1 potato, 200 g zucchini, 100 g tomatoes.
Preparation:

Fry the mushrooms until golden, add water and simmer for 15 minutes under the lid. Add finely chopped potatoes, and after boiling, add cubes of seeded zucchini. After 10-15 minutes, add small tomato cubes and remove the mushroom soup from the stove after another 3 minutes.

How to cook mushroom soup from fresh mushrooms with potatoes

In this recipe, I use porcini mushrooms as the main ingredient, one of my favorites. I love that they are so meaty, dense and don’t require much cleaning. Just clean off the forest dirt with a knife, rinse and cut.

Ingredients:

Mushrooms - 200-300 gr
Potatoes - 6-7 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Dill - 1 bunch
Vegetable oil
Bay leaf - 2 pcs.
Peppercorns - 3-5 pcs.
Salt - to taste

Preparation:

1. Peel the mushrooms, rinse, cut into pieces and cover with water. Place on the fire and after boiling, cook for 15 minutes. Then drain the first broth and rinse again.

2. Fill the washed mushrooms with clean water again, put on fire, add the peeled onion, bay leaves, peppercorns and salt. When the broth boils, cook for another 15 minutes. At this time, peel the remaining vegetables. Cut the potatoes into cubes and grate the carrots on a coarse grater. Finely chop the dill.

3. Place a frying pan on the fire, pour vegetable oil into it and heat it up. Then put the carrots there and fry until golden brown. When it reaches the desired condition, transfer it to the soup. Add chopped potatoes there and cook until the potatoes are ready. This is approximately 10-15 minutes.

During the cooking process, do not forget to remove the resulting foam.

4. At the end of cooking, add chopped dill to the pan, stir and cook for another 1 minute. Then turn off the heat and close the lid. Let the soup brew for about half an hour, after which you can serve it and invite your household members for dinner.

Mushroom soup with millet and eggs

Photo: niftyrecipe.com
A simple recipe with a minimum of ingredients - and as a result you will get a very tasty mushroom soup!

You will need:
200 g mushrooms, 3 tbsp.
millet, 7 eggs, 4 potatoes, 90 g butter, 1 onion. Preparation:

Boil the eggs hard and cut into cubes. In the same way, cut the potatoes, melt the butter and fry the mushrooms in it. Add eggs to the mushrooms, add salt and fry together.

Pour 2.5 liters of water into a saucepan, add a whole peeled onion, boil and add potatoes and millet. When the soup boils again, add the mushrooms and eggs and simmer for 25 minutes over low heat.

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.

Mushroom soup in a slow cooker

Photo: recipe-borscha.ru
Not only tasty, but also a very quick recipe for mushroom soup for a slow cooker.

You will need:
250 g of mushrooms, 500 g of potatoes, 120 g of carrots, 100 g of onions, 1.5 liters of water, a pinch of salt.
Preparation:

Cut the vegetables and mushrooms into equal medium cubes and place in a bowl. Fill with water and cook on the soup program for about 40 minutes. You can serve the mushroom soup from the slow cooker this way or beat it in a blender.

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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.

Cream of mushroom soup without potatoes

Photo: fb.ru
If you're tired of the fact that most recipes must include potatoes, we've found a version of cream of mushroom soup without them!

You will need:
500 g of mushrooms, 1 liter of meat broth, 50 g of butter, 2 tbsp.
flour, 250 ml cream, garlic clove, salt and spices. Preparation:

Chop the mushrooms and fry for 15 minutes over medium heat with spices under the lid. Add them with all the liquid to the boiling broth and simmer for 10 minutes.

Fry the garlic in butter, add flour, stir and slowly pour in the cream. When the sauce thickens, pour it into the broth with mushrooms, beat with a blender until smooth and boil again with spices.

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.

Cream of mushroom soup with white wine

Photo: delish.com
Just a little white wine, in the French style, makes the recipe for cream of mushroom soup more refined.

You will need:
300 g of mushrooms, 1 onion, 1 clove of garlic, 250 ml of cream, 700 ml of broth, 70 ml of white wine, 30 ml of butter and olive oil, 1 tbsp.
flour, salt, pepper, nutmeg. Preparation:

Fry the onions, garlic and mushrooms in a mixture of two oils, and when they release maximum liquid, add flour. Pour in the wine, evaporate it, pour the broth over the mushrooms and simmer for 15 minutes. Blend everything with a blender, add cream with spices, stir and boil.

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.

Cream of mushroom soup with celery

Photo: zen.yandex.ru
Celery is an invaluable product for losing weight and cleansing the body, so it will definitely come in handy in this recipe!

You will need:
200 g of mushrooms, 2 onions, 1 carrot, 200 g of celery, 20 ml of olive oil, 3 cloves of garlic, salt, herbs.
Preparation:

Pour chopped mushrooms, as well as a whole peeled onion, with water and boil for 15 minutes. Cut the second onion, garlic and carrots into cubes and fry in olive oil.

Pour boiling water over the vegetables, boil for 5 minutes and add celery cubes with mushrooms. Cook the mushroom soup over low heat for half an hour, then drain the excess water and blend with a blender.

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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.