Spring is red with flowers, and autumn is red with mushrooms. Friendly honey mushrooms are a delicious component of hot soups that can warm you up in the golden autumn. And you must admit, there is little that can compete in taste and aroma with mushroom soup made from honey mushrooms.
This article presents the top 10 best soups from the simplest to the most complex, which can decorate with their aroma not only an everyday lunch, but also a holiday table. Frozen, fresh or dried honey mushrooms are suitable for preparing this dish.
Reading time: 6 minutes
Author of the article:
Baranov Gavriil Denisovich
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From frozen mushrooms
This is done really very simply.
Before starting work you need to prepare:
- 400 grams of frozen honey mushrooms;
- 1.5 liters of water;
- 3 large potatoes;
- 1 small onion;
- a little salt;
- 20 grams of butter;
- 1 carrot;
- a little pepper.
Description of the soup preparation process:
- The mushrooms must first be thawed, and then be sure to be washed and chopped. Small ones can be left alone.
- Vegetables must first be peeled and then chopped. It is better to cut the onion into half rings, the potatoes into large cubes, and just grate the carrots.
- Transfer the mushrooms to a saucepan. Then they should be filled with water and the container should be placed on fire.
- After 20 minutes, when they are slightly cooked, add the potatoes. Cook for about 10 more minutes
- Separately prepare the frying. To do this, heat the oil in a frying pan. Pour the onion into it and sauté for about a couple of minutes. After this, add the carrots and fry them along with the onions for another 5 - 6 minutes.
- Transfer the finished roast into a saucepan.
- Add salt and a little pepper. Cook after this for 10 minutes.
In general, it takes no more than ¾ of an hour to prepare this soup.
Cream of mushroom soup
We will prepare an unusual cream of mushroom soup according to an original Italian recipe. For it you will need:
- 1-2 cups of honey mushrooms, boiled in advance;
- 3 pre-boiled and peeled potatoes;
- 1 leek stalk;
- 1 onion;
- 2 cloves of garlic;
- 3 sprigs of thyme or other fragrant herb;
- 0.5 cups cream.
For 1.5 liters of vegetable broth:
- 1 onion, washed with peel;
- 1 carrot;
- 1 stalk of celery;
- green leek leaves.
What to do next:
- To begin, prepare a vegetable broth from an unpeeled onion cut in half (onion skins will give a nice amber color), carrots cut into 3 parts, a celery stalk and the green part of a leek. Boil all this in 2 liters of water for 15-30 minutes.
- Pour a little oil into another pan, add chopped white leek, sprinkle with thyme petals, salt and pepper and simmer for a while.
- Chop the peeled onions, chop the garlic, add them to the leek and simmer.
- Place mashed boiled potatoes and boiled mushrooms in a saucepan with onions, stir and pour broth over everything.
- Bring to a boil, add cream and simmer covered for about 20 minutes.
- Grind the finished soup in a blender until smooth.
With pickled
The peculiarity of this soup is that the mushrooms do not need to be boiled; simply rinse them under cold running water.
- 1 cup of pickled honey mushrooms;
- 2-3 potatoes;
- 0.5 cups pearl barley;
- 1 onion;
- 1 carrot.
How to cook:
- Pearl barley cooks rather slowly, so you must first soak it in cold water for at least an hour.
- After this, put it to cook along with the potatoes.
- Chop the onion and carrots. You can add them raw along with cereals and potatoes. Or fry in oil and add at the final stage of cooking immediately after the mushrooms.
- Add salt to the soup to taste, remembering that the salt will also transfer into the broth from the pickled mushrooms, cook for 10 minutes.
- Then add pepper, add bay leaf and cook for another couple of minutes. Serve with sour cream.
Recipes for soup with frozen mushrooms
Mushroom soup is not at all difficult to cook; all the culinary processes will take not much more than an hour. It is much more difficult to decide which version of this first dish to prepare. Below is a selection of popular recipes with photos of frozen honey mushroom soup.
A simple recipe for frozen honey mushroom soup
Forest mushrooms contain a sufficient amount of protein. This makes them an equivalent meat substitute. Even an easy-to-prepare lean soup based on them can give you a feeling of fullness for a long time.
Ingredient proportions:
- mushrooms – 300 g;
- potatoes – 250-300 g;
- onions – 60 g;
- bell pepper – 50 g;
- carrots – 70 g;
- water – 1.5 l;
- vegetable oil – 30 ml;
- salt and spices - to taste.
Progress:
- Pour water into the peeled and chopped potatoes and let them cook.
- Cut the onion into cubes and cut the carrots into strips or pass through a Korean carrot grater. Sauté vegetables in hot oil. With them you should fry the bell pepper cut into strips.
- As soon as the potatoes boil, add the frozen mushrooms to the pan and cook everything together for another 20 minutes.
- When these ingredients are ready, add sauteed vegetables to them, season the dish with salt and spices, let simmer over low heat for 5 minutes, then 10 minutes. leave under the lid.
Frozen mushroom soup with chicken
With poultry broth, the taste of mushroom soup becomes richer and more interesting. The highlight of the dish is that frozen honey mushrooms are not boiled, but sautéed with vegetables in vegetable oil.
Ingredient proportions
- frozen mushrooms – 300 g;
- chicken thighs – 350 g;
- potatoes – 270 g;
- carrots – 120 g;
- onion – 110 g;
- water – 2 l;
- vegetable oil – 30-45 ml;
- salt, herbs and spices - to taste.
Progress:
- Pour washed chicken thighs with cold water and cook until tender. Remove the meat from the broth, cut into slices and return to the pan.
- Fry chopped onion and grated carrots. Add defrosted mushrooms to the softened vegetables and saute everything together for 10-12 minutes.
- Peel, wash and cut the potato tubers into cubes. Place in boiling broth with fried vegetables and mushrooms.
- Boil the soup with frozen honey mushrooms and chicken until the potatoes are ready. At the end of cooking, add salt and spices to taste. When serving, you can add herbs and sour cream to the plate.
Advice! You can use any part of a chicken carcass for the broth, but it is better not to use fillet, since the breast of the bird is usually dry, and you cannot cook a rich soup with it.
Recipe for frozen honey mushroom soup with noodles
Wild mushrooms make the broth very flavorful. It will make homemade noodles or store-bought noodles much tastier.
Ingredient proportions:
- frozen mushrooms – 300 g;
- small vermicelli or homemade noodles – 100 g;
- carrots – 90 g;
- green beans – 90 g;
- onions – 90 g;
- sunflower oil – 45 ml;
- water – 2 l;
- bay leaf, salt, pepper - to taste.
Progress:
- Prepare the broth by boiling for 20 minutes. mushrooms in water. Then catch them with a slotted spoon in a colander and strain the liquid.
- Sauté onions and carrots in hot oil. Add beans chopped into small pieces and simmer for another 7-8 minutes.
- Send the boiled mushrooms to the vegetables simmering in the pan, add salt and pepper and cook for another 10 minutes. on fire.
- Transfer to a saucepan with boiling mushroom broth, add noodles or vermicelli. Cook the soup until the pasta is ready.
Advice! To cook mushroom soup from frozen honey mushrooms with less vegetable oil, which gets into it with fried vegetables, they should be sautéed in a frying pan of a smaller diameter. This way they will no longer fry, but simmer in their own juice.
Mushroom soup from frozen honey mushrooms in a slow cooker
Preparing mushroom soup from frozen honey mushrooms in a slow cooker will be absolutely no hassle, and you don’t even have to defrost the mushrooms or steam the pearl barley. A correctly selected option will handle all processes independently.
Ingredient proportions:
- frozen honey mushrooms – 300 g;
- chicken breast – 200 g;
- potatoes – 200 g;
- pearl barley – 50 g;
- carrots – 120 g;
- onions – 70 g;
- dill – 1 stem;
- garlic – 2 cloves;
- allspice, bay leaf and salt - to taste;
- water.
Progress:
- Cut the bird into portions. Remove the skin from the potatoes, wash and chop into cubes. Pass the peeled carrots through a coarse grater. Remove the skin from the onion and leave it whole. Rinse the cereal.
- Place chicken, vegetables, cereals and mushrooms in a multicooker bowl. Add spices and a whole stalk of green dill to them.
- Add water. Its quantity depends on the desired thickness of the finished soup. Turn on the “Extinguishing” function for 2 hours.
- In 20 min. Before the end of cooking, fish out the dill stem and bay leaf from the multicooker bowl. Add salt, garlic and chopped herbs.
Important! Mushrooms cannot be re-frozen after thawing, so when preparing them yourself, you should divide them into portions.
Delicious soup made from frozen honey mushrooms and pearl barley
Pearl barley was a favorite of the Russian Tsars. Dishes made from it were often served at ceremonial dinners, and now in the army, hospitals and canteens. A thick, rich and nutritious soup with frozen honey mushrooms and barley is prepared from available products.
Ingredient proportions:
- frozen mushrooms – 150-200 g;
- pearl barley – 45 g;
- potatoes – 250-300 g;
- water – 1.5 l;
- onion – 40 g;
- allspice – 2-3 peas;
- bay leaf – 1 pc.;
- vegetable oil for frying;
- dill or parsley, salt, ground black pepper - to taste.
Progress:
- Pour pearl barley, previously washed under running water, with a glass of boiling water and steam for 1-2 hours.
- Boil water, add mushrooms and spices. Boil honey mushrooms for 15 minutes. after boiling, collecting foam from the surface.
- Then use a slotted spoon to transfer the mushrooms to a colander. Strain the mushroom broth and return to the heat. After boiling, transfer the pearl barley into it and cook it until half cooked for 40 minutes.
- Meanwhile, prepare the mushroom fry. Fry the diced onion until soft. Then transfer it to a plate and fry in the same oil for 8 minutes. honey mushrooms Return the mushrooms to the pan, add salt and pepper, and stir.
- Chop the peeled and washed potatoes into cubes and add them to the pearl barley. Cook everything together for 20-25 minutes.
- 10 minutes before turning off the stove, add frying, salt and spices. Let the finished dish sit for a while under the lid. Serve with herbs, seasoned with sour cream.
Cheese and mushroom option with chicken
A nutritious, high-calorie and somewhat exotic soup is made from frozen honey mushrooms, cooked with the addition of chicken breast and smoked cheese.
You will need significantly more ingredients for this first course than for the classic version with honey mushrooms, but the taste, nutritional value and calorie content of this option are noticeably different. For the soup you should prepare in advance:
- half a kilogram of chicken breast;
- half a kilogram of sausage cheese;
- kilogram of frozen honey mushrooms;
- onion head;
- herbs, salt, spices;
- medium sized carrots;
- butter.
Soup with honey mushrooms, chicken and cheese is prepared following the following sequence of actions:
- Add chicken breast, cut into small cubes, to the freshly brewed mushroom broth with honey mushrooms and bring to a boil.
- Add diced potatoes, boil again, reduce heat to low and leave the soup to simmer over low heat.
- Onions are fried with carrots in butter until golden brown and added to the first dish.
- The cheese is cut into small cubes and placed in the dish immediately after the soup begins to gurgle after frying.
- Boil for five minutes, season with finely chopped herbs and spices. After turning off, the dish should be allowed to brew for a quarter of an hour and it can be served.
You can diversify this dish by turning it into a puree soup. To do this, after cooking, grind the ingredients using a blender. This first course turns out to be satisfying and nutritious, but chefs do not recommend eating it in the afternoon, as it is difficult to digest.
Honey mushroom soups, prepared according to classic recipes, can be served for dinner, lunch, and even for a Sunday meeting with friends.
The Latin name for autumn mushrooms translates as “bracelet”. And this has been very accurately noticed - in the fall, the tree trunk, like a wrist, is surrounded by a ring of small mushrooms. After boiling, honey mushrooms shrink even more in size, and the soup with them looks very beautiful, as if with scattered amber beads.
Forest mushroom soup will appeal to everyone - adults and children, vegetarians and meat lovers. After all, it will successfully compete with many first courses cooked in meat broth. A wonderful aroma will lift your spirits in the rainiest and gloomiest weather.
It’s a good idea to pamper yourself in the fall with this seasonal soup made from fresh honey mushrooms. Plus, they can be frozen or pickled. The calorie content of the finished dish is not at all high, only 25 kcal per 100 g of product, and this is provided that, according to tradition, the soup is always seasoned with sour cream in a plate.
From frozen mushrooms
This is done really very simply.
Before starting work you need to prepare:
- 400 grams of frozen honey mushrooms;
- 1.5 liters of water;
- 3 large potatoes;
- 1 small onion;
- a little salt;
- 20 grams of butter;
- 1 carrot;
- a little pepper.
Description of the soup preparation process:
- The mushrooms must first be thawed, and then be sure to be washed and chopped. Small ones can be left alone.
- Vegetables must first be peeled and then chopped. It is better to cut the onion into half rings, the potatoes into large cubes, and just grate the carrots.
- Transfer the mushrooms to a saucepan. Then they should be filled with water and the container should be placed on fire.
- After 20 minutes, when they are slightly cooked, add the potatoes. Cook for about 10 more minutes
- Separately prepare the frying. To do this, heat the oil in a frying pan. Pour the onion into it and sauté for about a couple of minutes. After this, add the carrots and fry them along with the onions for another 5 - 6 minutes.
- Transfer the finished roast into a saucepan.
- Add salt and a little pepper. Cook after this for 10 minutes.
In general, it takes no more than ¾ of an hour to prepare this soup.
