Mushroom soup from honey mushrooms - a delicious dish: recipe with photos and videos

Home Mushroom soups

Mushroom soup from honey mushrooms, according to many gourmets, is the most delicious. It is healthy, nutritious, and also has an amazing aroma.

This dish is quite easy to prepare. All you need is all the necessary ingredients and some free time.

The most important ingredient in the soup is, of course, honey mushrooms. Mushrooms can be used not only fresh, but also dried, salted and pickled.

It is best to use mushrooms of a smaller size, then the taste will be more pleasant.

Mushroom soup from honey mushrooms can be prepared using various decoctions: chicken, meat, vegetable. You can add various vegetables (potatoes, onions, celery, carrots), cereals (barley, rice), pasta and herbs to the soup. To make it even more fragrant, you can add bay leaf.

How to cook mushroom soup from honey mushrooms - 15 varieties

Classic recipe for mushroom soup
Frozen mushroom soup
Cream soup of dried honey mushrooms
Cheese soup with honey mushrooms
Lenten soup with honey mushrooms
Soup with honey mushrooms and chicken
Trout soup with millet and honey mushrooms
Soup with honey mushrooms and noodles
Soup with honey mushrooms and millet
Cheese soup with honey mushrooms and minced chicken
Honey mushroom soup puree
Soup with honey mushrooms and pearl barley
Soup with honey mushrooms with milk
Honey mushroom soup with buckwheat
Soup with honey mushrooms and oatmeal

Useful tips

If you want to prolong the feeling of fullness and increase the carbohydrate content of the soup, add vermicelli to it. It has a neutral taste, so it will not spoil the taste of the dish.
When collecting wild mushrooms, pay attention to the color of the caps. In poisonous ones they are bright orange.
For the first time, I recommend boiling fresh honey mushrooms for no more than 5 minutes, then drain the broth. Next, fill them with a fresh portion of water.
In winter, you can prepare soup from dried honey mushrooms. Before drying, they must be sorted out, cleared of debris, put on a thread and hung in a dry place.
If you decide to make a first course of frozen mushrooms, then to give it a piquant aroma, use the juice that will be released during defrosting. The juice must first be boiled.
Use dill sprigs and parsley leaves for decoration.

Classic recipe for mushroom soup

The classic mushroom soup recipe is very simple. He is perhaps the most famous.

Ingredients:

Honey mushrooms – 300 g
Potatoes – 500 g
Sunflower oil – 4-5 tbsp. spoons
Carrots – 1 pc.
Onions – 1 pc.
Salt and pepper - to taste
Sour cream – 2-3 tbsp. spoons (to taste)
Greens to taste

Preparation:

We prepare honey mushrooms: wash them thoroughly, put them in a sieve to remove excess water.

Finely chop our mushrooms (into cubes or strips).

Place a pan of water on low heat. When the water boils, salt it and add chopped mushrooms. Leave to cook for 15 minutes.

At this time, cut the potatoes into cubes or strips, add them to the mushrooms and cook for 30 minutes.

Let's prepare the frying. To do this, put a frying pan on the fire, pour in a little vegetable oil, pour in the onion, chopped into small cubes, and carrots, grated on a fine grater. Fry for 5-10 minutes until the frying takes on a golden hue.

Add the roast to the soup. Salt, pepper, add herbs to taste. Let the soup brew for 10 minutes.

This soup can be served either hot or chilled (in this case it is best to add a little chopped herbs).

Our soup is ready, bon appetit!

Frozen mushroom soup

Mushroom soup with honey mushrooms will help create a summer mood in your home even in winter.

Ingredients:

Honey mushrooms – 400 g
Potatoes – 4 pcs.
Carrots – 1 pc.
Onion – 1 pc.
Flour – 1 tbsp. spoon
Milk – 50 ml
Vegetable oil
Salt, spices

Preparation:

Defrost the mushrooms, drain excess water from them.

Place a pan with 1.5 liters of water on the stove and add some salt. Cut the potatoes into cubes and send them to boil. Pour the flour into a dry frying pan and heat it over medium heat until it acquires a nice creamy color. To prevent the flour from burning, stir it constantly.

Let's prepare the frying. Finely chop the onion and grate the carrots on a coarse grater. Fry vegetables in vegetable oil for 8-10 minutes.

Place the roast in a pan with potatoes.

Fry the mushrooms a little in a frying pan, then send them to the pan, add spices (bay leaf, pepper).

We dilute the flour with milk, making sure that no lumps form. Stirring constantly, pour into the pan in a thin stream.

Let the soup simmer for 2 minutes, add the herbs, turn off the heat.

Pour the finished soup into bowls and serve with sour cream and herbs.

Bon appetit!

How many calories are in soup with frozen milk mushrooms?

For 100 gr. frozen milk mushrooms usually provide 20 kcal, but the total calorie content of the soup depends on the other ingredients. If we assume that the volume of a standard serving of soup is 250 ml, then its calorie content will be - with potatoes - 105 kcal, with potatoes and chicken - 154 kcal. If you serve these dishes with a spoonful of sour cream, their calorie content will increase by another 41.2 kcal.

If you cook Georgian mushrooms correctly, you will get an appetizing and tasty dish, with a low calorie content, but at the same time, it perfectly satisfies the feeling of hunger.

Cream soup of dried honey mushrooms

Delicate cream soup with honey mushrooms will delight your guests.

Ingredients:

Dried honey mushrooms – 100 g
Butter – 50-100 g
Thick sour cream – 1 cup
Flour – 2 tbsp. spoons
Pepper
Salt

Preparation:

Wash well, soak the mushrooms for 2-3 hours in cold water

Place the mushrooms on the stove and cook for 1.5 hours over low heat, without adding salt, bringing the volume of water to 3 liters.

Add salt, pepper, add butter, cook for another half hour.

Mix sour cream with a few tablespoons of broth from the soup, add flour, mix well, pour into the soup.

Serve the soup with dumplings or noodles.

Cheese soup with honey mushrooms

Very tasty, aromatic soup with a pronounced creamy mushroom taste.

Ingredients:

Potatoes – 500 g
Honey mushrooms – 200 g
Carrots –150 g
Onion –150 g
Processed cheese – 200 g
Salt
Pepper
Vegetable oil

Preparation:

Pour water over the mushrooms and cook for 25-35 minutes.

Finely chop the onion.

Grate the carrots on a fine grater.

Fry carrots and onions in vegetable oil until golden brown.

Cut the potatoes into cubes.

Add potatoes to the broth, add salt and pepper, cook for 5-10 minutes.

Add onions and carrots, cook for 3-5 minutes.

Add melted cheese, stir, remove from heat.

The soup is ready! Pour into plates and serve with greens.

Italian cream soup

With this recipe you will create a hearty dish with a delicate texture, with all its taste and appearance reminiscent of sunny Italy. It is also recommended to serve this creamy soup with croutons. They are made from pieces of white bread fried in butter until golden brown.

What products will you need for the soup:

pre-cooked mushrooms - 1-2 cups;
potatoes, boiled in their skins and peeled - 3 pieces;
leek - 1 stalk;
onion - 1 head;

garlic - a couple of cloves;
fragrant herbs - a few sprigs to taste;
cream - 100 ml.

Ingredients for vegetable broth per 1.5 liters of liquid:

onion - 1 head;
carrots - 1 piece;

celery - 1 stalk;
leek - a few leaves.

It is better not to peel the onion for broth. When cooked, it will give a golden hue and a characteristic aroma.

How to cook

Cut the onion in half and the carrot into several large pieces. Place in the pan along with the celery and leeks. Pour two liters of water over the ingredients and cook for half an hour.
In another saucepan, simmer the leek stalks with aromatic herbs, salt and pepper in a small amount of oil for several minutes.
Add the chopped onion and chopped garlic to the stewed leeks in the pan and simmer for a few more minutes.
Mash the boiled potatoes, put them in a saucepan with the onions along with the boiled honey mushrooms, and stir.
Pour the resulting mixture with broth; when the liquid boils, add cream. Cover the pan with a lid and leave to cook for 20 minutes.
Blend the soup to a smooth puree using an immersion blender.

Before cooking the soup, you need to boil the mushrooms for 5 minutes in boiling water, then drain, replace the water and cook the mushrooms for 20 to 40 minutes. Cooking time depends on the size of the mushrooms.

Lenten soup with honey mushrooms

This recipe for honey mushroom soup is perfect for people who fast.

Ingredients:

Frozen honey mushrooms – 150 g
Potatoes – 2 pcs.
Celery – 1 stalk
Carrots – 1 pc.
Onion – 1 pc.
Water – 1 l
Vermicelli – 50 g
Bay leaf – 2 pcs.
Salt

Preparation:

We put half the mushrooms on the fire to boil.

Grate carrots and onions, cut celery.

Cut one potato in half, cut the second into cubes. Send the potatoes cut into two parts to the boiling mushrooms.

Simmer the grated onion, carrots and celery in a frying pan, stirring constantly, for three minutes. Add the remaining mushrooms and stew for another two minutes.

Place the vegetable mixture in the broth and add the bay leaf.

Add diced potatoes.

Remove the finished potatoes, which we cut in half, from the soup and mash them into a puree.

Three minutes before readiness, add vermicelli, mashed potatoes and salt. The soup is ready!

Simple secrets

In order for the fruiting bodies to defrost faster, they must be doused not with boiling water, but simply with lukewarm water. If you place them in boiling water, the mushrooms will soften and become sloppy and unappetizing in appearance.
To give the Georgian mushroom a richer taste, you can crush some of the mushrooms in a mortar.
There is no need to wait for the product to completely defrost - milk mushrooms can be placed in boiling water even in a not completely defrosted form - this way the structure of their pulp is better preserved.
If the milk mushrooms were frozen fresh, they must be boiled for an hour.

Soup with honey mushrooms and chicken

A simple and quick recipe for delicious mushroom soup.

Ingredients:

Water – 2 l
Potatoes – 6 pcs.
Onion – 1 pc.
Carrots – 1 pc.
Honey mushrooms – 100 g
Vegetable oil – 2 tbsp. spoons
Chicken legs – 3 pcs

Preparation:

We lay out the mushrooms to defrost, grate the onions and carrots, cut the potatoes into cubes.

We cut the chicken legs, place them in a pan with water, and put them on the fire. When the water boils, reduce the heat and keep it boiling for 10-15 minutes.

Heat a frying pan with vegetable oil and fry the onions and carrots until golden brown. Add honey mushrooms, mix, fry for 3 minutes

Add the toasted mixture to the soup. Salt, pepper, add seasonings to taste. Stir and cook the soup until done.

Bon appetit!

You can add basil leaves to the soup. This will give the dish a unique taste and decorate it.

How to cook Georgian mushrooms from frozen mushrooms

You can prepare milk mushrooms from frozen mushrooms much faster than from fresh ones, since they are usually frozen after they have been peeled, washed and boiled. This is an excellent express option for preparing a quick family dinner. The result is a delicious, aromatic, nutritious soup in just 30 minutes. There are many recipes for preparing Georgian milk: you can cook a lean dish with vegetables or add poultry and serve with sour cream.

To make the broth more rich, you don’t have to cut the milk mushrooms, but pound them in a mortar

Cooking secrets:

To defrost the mushrooms faster, they need to be doused with cool water. If you pour boiling water over them, they will “spread” and have an unsightly appearance.
In order to give the Georgian mushroom a richer taste, some of the mushrooms can be crushed in a mortar.
It is recommended to cut and place only slightly thawed milk mushrooms in a pan of boiling water - this will preserve the structure of the pulp.

Important! If milk mushrooms have been frozen fresh, they must be cooked for an hour, changing the water several times, otherwise the dish will taste bitter.

Trout soup with millet and honey mushrooms

An unusual and very tasty recipe that gourmets will love.

Ingredients:

Trout – 500
Carrots – 2 pcs.
Butter – 20 g
Onion – 2 pcs.
Potatoes – 3 pcs.
Honey mushrooms – 100 g
Millet – 70 g
Water – 2.5 l
Bread
Sour cream – 60 g
Lemon juice
Dill
Green onions
Bay leaf
Lemon
Salt
Black pepper

Preparation:

Cut carrots and onions, fry in a cauldron in butter.

Cut the potatoes and add them to the cauldron.

Add the fish head, millet and bay leaf and fill everything with hot water.

Slice the fish and sprinkle with lemon juice.

Add mushrooms to the soup, salt to taste, and bring to a boil.

Add trout to the soup, add dill. We bring it to readiness.

Toast the bread. Grind the dill with green onions and salt. Mix the greens with sour cream and spread on bread.

Pour the soup into a plate and pepper to taste.

Add croutons and sour cream.

Bon appetit!

Soup with honey mushrooms and noodles

Ingredients:

Honey mushrooms – 0.5 kg
Water – 2-2.5 l
Salt
Noodles – 0.5 tbsp
Carrot – 1 pc.
Onion – 1 pc.
Tomato – 1 pc.

Preparation:

We wash and cut the mushrooms.

Boil the mushrooms for 20 minutes after boiling over medium heat.

At this time, fry finely chopped onion and grated carrots in butter until golden brown. At the end, add the mashed tomato, after scalding it and removing the peel. Simmer a little under the lid.

Add the fry and noodles to the boiling broth with mushrooms.

Cook until done. Add herbs and bay leaf.

Bon appetit!

Delicate cream soup with cream

The cream soup made from fresh honey mushrooms is very tender and light. Let's prepare it with the addition of vegetables and cream.

Advice! If you want to make a dietary soup puree from honey mushrooms, then the heavy cream in the recipe can be replaced with milk.

300 gr. honey mushrooms;
1 potato;
1 onion;
2 glasses of water;
1 glass of cream;
1 teaspoon butter;
spices, salt and herbs - to taste.

First of all, you need to boil the honey mushrooms. Fresh mushrooms are cleaned, washed and filled with cold water. You don’t need to take a lot of water; the liquid should only cover the honey mushroom layer. The mushrooms will be ready in 20-30 minutes.

We peel the potatoes, cut them arbitrarily, but not too large, so that the root vegetables cook faster. After the water boils, add salt.

Fry the finely chopped onion in butter, then add the boiled mushrooms and fry everything together for about fifteen minutes, reducing the heat.

Place the potatoes and mushrooms in a blender bowl and blend until you get a smooth puree. You can also grind food using an immersion blender. Dilute the puree with plums or milk, add a little potato broth.

Add the broth little by little, achieving the desired thickness of the dish. We warm up our puree soup without letting it boil. Pour into soup cups and sprinkle with herbs.

Soup with honey mushrooms and millet

Ingredients:

Potatoes – 2 pcs.
Champignons – 300 g
Carrots – 1 pc.
Millet – 3 tbsp. l.
Onion – 1 pc.
Vegetable oil
Greenery
Pepper, salt

Preparation:

Peel the onions and carrots. Cut the onion into cubes, carrots into strips.

Place a pot of water on the fire until it boils.

Fry onions and carrots in a frying pan for 2 minutes.

Slice the mushrooms. Add them to the pan with the onions and carrots. Fry for 5 minutes.

When the water boils, add mushrooms, vegetables, and millet into the pan. Cook for 20 minutes.

Cut the potatoes into cubes and add to the soup. Cook for another 20 minutes.

The soup is ready, bon appetit!

Sour cream is an excellent addition to mushroom soup.

Recipe for mushroom mushrooms with fresh mushrooms and potatoes

Even a novice housewife can prepare a recipe for mushroom mushrooms from fresh honey mushrooms with potatoes.

Honey mushrooms – 200 g;
Potatoes – 4 pcs.;
Carrots – 1 pc.;
Onion – 1 pc.;
Vegetable oil;
Salt - to taste;
Ground black pepper – ½ tsp;
Basil greens – 2-3 sprigs.

The mushroom bowl from fresh honey mushrooms and potatoes is prepared in several stages.

We will clean the honey mushrooms from forest debris and remnants of mycelium. Wash and boil in salted water for 20-25 minutes, constantly skimming off the foam.

Place in a colander, let the water drain and cut the mushrooms into pieces (if the mushrooms are large).

Fry the mushrooms for 15 minutes in vegetable oil over low heat.

Peel the potatoes, cut into cubes and boil until tender in 3 liters of water.

Peel the carrots and onions, chop them into cubes and fry in oil until tender.

Add fried vegetables and mushrooms to the potatoes, boil for 20 minutes, add salt and pepper to taste and add chopped herbs. Turn off the heat on the stove and let the mushroom picker stand for 10 minutes.

We recommend serving this dish with sour cream and basil leaves on each plate.

Cheese soup with honey mushrooms and minced chicken

This incredibly tasty, satisfying and rich soup will pleasantly surprise you and your family.

Ingredients:

Honey mushrooms – 400 g
Minced chicken – 400 g
Potatoes – 2-3 pcs.
Onion – 1 pc.
Carrots – 1 pc.
Garlic – 2 cloves
Processed cheese – 400 g
Dry white wine – 100 ml
Bay leaf – 2 pcs.
Salt, pepper, ground nutmeg
Parsley

Preparation:

Fill the mushrooms with water (2 liters), bring to a boil, reduce the heat and cook for 25-30 minutes.

Peel the onions, garlic and carrots and chop them. Heat vegetable oil in a frying pan and fry our vegetables.

Add minced chicken to the vegetables and lightly fry.

Peel the potatoes and cut them into cubes, add them to the mushrooms. After 15 minutes, add the contents of the pan there.

Add cheese to the soup.

Add wine, bring to a boil and reduce heat.

Add bay leaf, salt, pepper and nutmeg to the soup to taste. Cover with a lid and cook for another 5 minutes.

When serving, sprinkle with finely chopped parsley.

Bon appetit!

Ingredients:

Frozen honey mushrooms – 500 grams
Onions – 3 pieces
Potatoes – 4 pieces
Carrots – 1 piece
Garlic – 3 cloves
Vegetable oil - 30 Milliliters
Dill greens – 2 pieces
Bay leaf – 2 pieces
Cloves - 3 pieces
Salt - 1 to taste
Ground black pepper - 1 to taste
Water – 3 Liters
Sour cream - 1 tbsp. spoon (on plate)
Green onions - 2-3 pieces

Number of servings: 4-6

Soup with honey mushrooms and pearl barley

A simple recipe for everyone's favorite mushroom soup.

Ingredients:

Green onion – 4 feathers
Carrots – 1 pc.
Onions – 1 pc.
Bay leaf
Salt
Butter – 2 tbsp. l.
Dried honey mushrooms – 50 g
Large potatoes – 2 pcs.
Pearl barley – 0.5 tbsp.

Preparation:

We wash the pearl barley. Boil water in a saucepan, place a colander with pearl barley on top, and cover with a lid. Reduce heat to medium. Steam for 30 minutes.

Wash the mushrooms and add to the pan. Boil 2 cups of water, pour in the mushrooms and leave for 15 minutes. Then place the mushrooms in a colander and cut into strips. Strain the mushroom infusion.

Bring the mushroom infusion to a boil, add pearl barley, cook for 20 minutes.

Cut potatoes, onions and carrots into cubes.

Add potatoes to the soup and cook for 10 minutes.

Fry onions and carrots in a frying pan along with mushrooms, add to the soup. Cook for 5 minutes.

Pour the soup into bowls and add green onions.

Bon appetit!

With pickled

The peculiarity of this soup is that the mushrooms do not need to be boiled; simply rinse them under cold running water.

Place pickled mushrooms in the soup after the potatoes are completely cooked, otherwise, due to the vinegar contained in the mushrooms, they may remain hard.

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.

Soup with honey mushrooms with milk

An unusual recipe for mushroom soup with honey mushrooms. Will surprise you and your guests.

Ingredients:

Honey mushrooms – 200 g
Onions – 1 pc.
Carrots – 1 pc.
Celery – 50 g
Vegetable oil – 2 tbsp.
Milk – 2 tbsp.
Salt

Preparation:

Wash the mushrooms, chop finely and simmer in oil for 20 minutes.

Finely chop the onion, carrots and celery, fry in vegetable oil for 5 minutes.

Cut the potatoes into cubes.

Add mushrooms and potatoes to boiling milk and cook for 10 minutes. Then add vegetables and cook for another 5 minutes

The soup is ready, bon appetit!

Preparing fresh honey mushrooms for cooking soup

Mushrooms purchased or collected yourself must be cooked within two days; they cannot be stored longer. It is not necessary to pre-cook fresh honey mushrooms for soup; it is enough to soak them well and rinse them from dust, soil particles and other debris. If they are in doubt, you can pre-boil for 10 minutes, drain the first broth, then cook according to the chosen recipe.

Fresh and freshly frozen mushrooms easily replace each other. It is important to consider that after thawing they lose some of their moisture and weight, and their cooking time is also reduced.

Advice! There is an easy way to determine the readiness of mushrooms when cooking. As soon as they fall to the bottom, you can turn off the stove.