Mushroom soups with honey mushrooms and melted cheese: recipes for delicious first courses

Mushroom soup from honey mushrooms with melted cheese is easy to prepare even for a person who does not understand cooking. You don’t have to purchase hard-to-find or expensive ingredients for the dish. At the same time, it has a delicate creamy taste that most people like. The combination of mushrooms and cream or cheese allows you to diversify the usual soup and add piquancy to the first dish.

You can use any mushrooms for cooking. Use frozen honey mushrooms instead of fresh ones. Pickled ones are not the best option - they are too salty.

Any processed cheese bought in a store will do - with or without additives, Druzhba. You should choose based on your taste preferences and means.

How to prepare mushroom soup from fresh honey mushrooms with melted cheese.

Honey mushroom soup - 7 recipes for making mushroom soup

Honey mushrooms belong to the category of mushrooms that are ideally amenable to any type of processing.
But many experienced chefs believe that the most delicious, unusually nutritious and very aromatic soup is honey mushroom soup.

By the way, to prepare it you can use not only fresh, but also dried, frozen and even pickled forest products. Each of these options is worth considering in more detail.

Classic recipe for mushroom soup

It is best to make mushroom soup from fresh honey mushrooms. This can be done as early as the end of August, when the main season begins. It is autumn mushrooms that are able to impart the unique taste and aroma of the forest to the finished dish.

For the classic version of soup you will need a minimum set of products:

0.5 kilograms of fresh honey mushrooms;
3 liters of drinking water;
1 medium onion;
6 – 7 potatoes;
1 carrot;
a little salt and any spices;
fresh greens.

To make honey mushroom soup, you need:

Peel the potatoes, cut into large cubes, and then fill them with water and boil for 20 - 25 minutes.
At the same time, place the mushrooms in boiling water for 3 minutes. Then they should be rinsed thoroughly under running water. Small mushrooms can be left whole, and large ones can be chopped as desired.
Carefully chop the onion into cubes. You can simply grate the carrots.
Bring the measured amount of water to a boil in a large saucepan.
Place half-raw potatoes, grated carrots and mushrooms into it.
As soon as the vegetables are ready, add chopped onion.
After 7 - 9 minutes, the dish can be salted, spices and herbs can be added to it.
Turn off the fire. This soup needs to sit for a little while.

As a result of these simple steps, you get a tasty, aromatic and quite nutritious first course.

The housewife will only have to pour it into plates and invite her household to the table.

With melted cheese

For this recipe you will need:

500 grams of honey mushrooms (preferably fresh);
1 carrot;
salt;
11 stalks of celery;
1 large onion;
3 tablespoons melted cream cheese;
vegetable oil.

How to make this unusual soup correctly:

The first step is to sort out and thoroughly wash the mushrooms. If you come across specimens that are too large, it is better to cut them into pieces.
Chop vegetables (carrots, celery stalks and onions) into small cubes.
Pour a little oil (30 - 40 grams) into the soup pan.
Pour chopped vegetables there and sauté them.
Add mushrooms. Fry them along with vegetables. At the same time add any spices and salt.
Pour hot water over the ingredients and slowly bring the contents of the pan to a boil.
Cook for approximately 20 - 25 minutes.
Add cheese and stir well.
As soon as the mixture boils again, turn off the heat.

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.

Delicate puree soup from honey mushrooms

You can also make a wonderful puree soup from honey mushrooms. There can be many options here.

For the simplest of them you will need:

200 grams of honey mushrooms (fresh or frozen);
3 potatoes;
2 large onions;
250 milliliters of cream.

The whole process consists of four stages:

First you need to randomly chop the peeled potatoes and boil them in slightly salted water.
Thaw the mushrooms (if necessary) and rinse. After this, they need to be cut into pieces. Chop the onion into medium cubes. Fry honey mushrooms together with onions in vegetable oil.
Transfer them to a blender.
Add boiled potatoes there. Beat it all well.
Place the resulting mass in a saucepan and pour in cream. As soon as the mixture boils, the fire can be turned off.

The ideal addition to this soup would be croutons. You can buy them in the store, but it is better to prepare them yourself.

To do this, just cut a couple of pieces of white bread into cubes and dry them in the oven.

Recipe for those who are fasting

On the eve of religious holidays, when many foods are prohibited, you can always prepare lean mushroom soup.

There is one very interesting option for which you need:

450 grams of honey mushrooms (frozen or fresh);
2 onions;
4 potatoes;
2.5 liters of drinking water;
100 grams of buckwheat;
1 large carrot;
2 teaspoons curry.

To make this first course, you need:

Peel vegetables (carrots and onions), cut into cubes, and then lightly sauté in vegetable oil.
Wash the mushrooms thoroughly and cut them (if necessary).
Chop the peeled potatoes.
Pour clean water into the pan and boil it.
Add the fried vegetables, mushrooms and cook it all for about a quarter of an hour.
Add buckwheat and cook for another 5 minutes.
Add prepared potatoes. Salt and lightly pepper. Cook after this for another quarter of an hour.

The finished soup with honey mushrooms turns out to be unusually aromatic, and buckwheat gives it an original, unique taste.

From dried honey mushrooms

Some housewives are sure that none of the options described above can compare with dried honey mushroom soup. After such pre-treatment, the mushrooms acquire a special, incomparable aroma.

In this case, for the soup you will need:

50 grams of dried honey mushrooms;
4 medium potatoes;
60 grams of wheat flour;
1.3 liters of water;
80 grams of butter.

How to prepare dried mushroom soup:

Rinse the honey mushrooms, put them in a clean bowl, then add hot water and leave for about half an hour. After this, you need to strain the liquid from the mushrooms and squeeze them lightly.
Pour the remaining water into a saucepan and bring boiling water to the required amount according to the recipe.
Chop the mushrooms randomly. Place them in a saucepan with water and cook for 40 minutes. Add a little salt (to taste).
Peel and randomly chop the potatoes. Pour it into the pan and cook together with the mushrooms for another 20 minutes.
Lightly fry the flour in oil, and then dilute it by adding a little mushroom broth to the pan.
Add the prepared roast to the soup and cook for about a couple more minutes.
Turn off the fire. Let the soup simmer, covered, for 10 minutes.

This dish will be much tastier if served with sour cream and sprinkled with fresh chopped herbs.

Cooking with noodles

To make honey mushroom soup more satisfying, you can cook it with vermicelli or noodles.

For this option you will need:

250 grams of honey mushrooms (fresh);
150 grams of noodles (take ready-made or make your own in advance);
1 carrot;
salt;
25 grams of sour cream;
1 laurel leaf;
1 onion;
5 potatoes;
1 clove of garlic;
peppercorns;
vegetable oil.

We will prepare this dish step by step:

Cut the peeled potatoes into small cubes, and then put them in a saucepan, add water and put on fire.
Add carrots there too. First you need to grate it on a grater with large cells.
Chop the onion into cubes and saute it in oil in a frying pan.
Add washed mushrooms and grated garlic to it.
Pour sour cream over it all and add a few peppercorns. Simmer over low heat for 10 minutes.
Transfer the prepared roast into a saucepan. Boil it together with vegetables for 7 - 8 minutes, and then add the noodles and stir.
Add a little salt to taste. Let the contents of the pan simmer for another 5 minutes and turn off the heat.

Now the finished soup should be allowed to brew a little. After 10 - 15 minutes it can be safely poured into plates.

Source: https://attuale.ru/sup-iz-opyat-7-retseptov-kak-prigotovit-gribnoj-sup/

Source: https://alimero.ru/sup-s-opyatami

Mushroom soup from honey mushrooms with melted cheese

Description

How to cook mushroom soup from honey mushrooms recipe with photo with processed cheese? With the onset of cold weather, our body especially needs a considerable amount of fats, proteins and carbohydrates.

And with the onset of autumn, we especially want mushrooms, which we can buy in the nearest supermarket, but also collect them in the forest during a walk with our family.

To prepare a hearty and original mushroom soup you will need the following products:

Ingredients

water – 2 liters;
honey mushrooms – 350 g;
amber cheese – 2 pcs.;
medium size potatoes – 6 pcs.;
medium size carrot 1 pc.;
onion – 2 pcs.;
bell pepper – 1 pc.;
vegetable oil not refined for frying;
spices and salt to your taste;
greenery.

In our recipe, the mushrooms are honey mushrooms collected in the forest, so it is advisable to clean them and wash them thoroughly in advance.

Then the mushrooms need to be boiled a little with the onion and if it has not turned black, then the mushrooms can be eaten without fear. This action is performed to avoid food poisoning.

You can also watch pearl barley and mushroom soup!

How to make soup with honey mushrooms recipe

Place the pre-cooked mushrooms in a saucepan and pour some water over them, then put it on the stove and let it boil a little (shown in the photo).

After the water boils, add the onion to add a pleasant mushroom aroma to the soup. While the mushroom broth is being prepared, you need to peel all the vegetables and rinse them thoroughly. After all the vegetables have been peeled, they should be beautifully cut. You need to take 3 potatoes and cut them into 4 equal parts and throw them into the broth for cooking.

Cut the rest of the potatoes into strips or cubes, finely chop the onion and pepper, and grate the carrots on a medium grater. At this point, pour a small amount of vegetable oil into a frying pan and let it heat up a little, then add onions, peppers and carrots and thoroughly fry all the vegetables until they have an elegant golden tone (as shown in the photo below).

Once 20 minutes have passed, remove the boiled potatoes from the broth, crush them with a fork, and put them back into the broth. Next, place the raw potatoes cut into strips into the pan and boil them for 10 - 15 minutes.

then add processed cheese. for convenience, they can be placed in a deep plate, dissolved in mushroom broth and poured into a saucepan.

Then add pre-fried vegetables. Allow the soup to simmer a little and add herbs and spices.

Delicious and aromatic mushroom soup with honey mushrooms is ready for consumption, bon appetit to you and your family!

Source: https://haltih.ru/gribnoj-sup-iz-opyat-s-plavlennym-syrom/

Light rice soup with fresh mushrooms

This aromatic soup with rice and honey mushrooms is sure to please all the eaters at your table. Light and at the same time very nutritious, it will be an excellent alternative to the first course with meat broth.

Ingredients:

Honey mushrooms (or other forest mushrooms) – 400 g
Medium potatoes – 5-6 tubers
Carrots – 1 pc.
Onion – 1 head
Long grain rice - small handful
Butter – 2 tablespoons
Salt, favorite spices to taste
Bay leaf

Preparation:

Wash and peel the mushrooms. Leave small mushrooms whole, cut large ones into pieces.

Cook mushroom broth. When the honey mushrooms are ready, remove them from the broth and let cool.

Grate the carrots on a coarse grater, cut the onion into pieces. Put butter in a frying pan and melt it. Add chopped vegetables to the oil. Fry until slightly golden brown.

Place the cooled mushrooms in the frying pan with the vegetables and continue frying.

Meanwhile, wash, peel and cut the potatoes into cubes. Place it in the prepared mushroom broth and cook over medium heat until half cooked.

Follow the potatoes with well-washed rice.

Long-grain rice should be used for preparing first courses; unlike its round counterpart, it is able to retain its shape during long-term cooking. By using round rice, you risk ending up with a dish that looks more like porridge rather than soup.

Then transfer the contents of the frying pan, namely the fried vegetables and mushrooms, into a saucepan and cook until the potatoes are ready.

Salt the soup, add a bay leaf and season with spices as desired. Pour the finished dish into plates and season with sour cream and fresh herbs.

Preparing soup from frozen forest mushrooms

Among soups, one of the most nutritious and vitamin-filled is mushroom soup. According to many gourmets, the most delicious soup is honey mushroom soup, not only from fresh mushrooms, but also from frozen honey mushrooms. Let's look at the recipe for soup with frozen honey mushrooms.

Main Ingredients

Potatoes – 0.5 kg
Honey mushrooms – 0.3 kg
Vegetable oil – 5 tablespoons
Onion – 1 piece
One big carrot
Salt, pepper and other spices - to taste
Sour cream – 3 tablespoons
Favorite greens.

Step-by-step recipe for soup with frozen mushrooms

Meanwhile, cut the potatoes. Add the diced potatoes to the pan and cook for about 30-40 minutes. For this time, set the pan on the far burner so that it does not disturb you, because now we will move on to the second main component of the soup - frying the vegetables.

While the soup base is cooking, prepare the frying. Put a frying pan on the fire, pour in sunflower oil and cut the onion into small cubes.

You need to fry it until transparent, and only then add grated carrots to the onion. Fry until golden brown. This frying gives the soup a special taste, the aroma of fried onions.

Just be sure not to overcook, otherwise the onion will only give the soup a burning smell!

When the frying is ready, add it to the mushroom soup with frozen honey mushrooms. Now add salt, pepper and chopped herbs. Then let the soup brew for about 10 minutes.

Mushroom soup with cheese

You can also cook puree soup from frozen honey mushrooms. It is prepared in the same way as regular mushroom soup with frozen honey mushrooms, but when the soup is ready, you need to grind the honey mushrooms and potatoes in a blender. This soup is best served with coarsely chopped greens and a crispy white loaf.

You can add various spices to the soup with honey mushrooms, for example: sweet peas, bay leaves, savory, cloves, basil. These spices will give the soup a special spicy, refined aroma.

Recently, soup with frozen honey mushrooms has been served with croutons in a special garlic sauce or dressing. To prepare them, cut any black bread into portions, pass the garlic through a meat grinder or garlic press.

Then place the bread in a frying pan to fry in sunflower or olive oil. At this time, salt the garlic, add a little vegetable oil, salt and any herbs. At the end of frying the bread, add the resulting garlic dressing to it.

Hurray, the croutons are ready!

However, in no case should you overdo it with garlic, as the smell of garlic can overshadow the entire bouquet of aromas of the mushroom soup.

Also, sour cream is added to the mushroom soup with honey mushrooms to make the taste softer, and those who are watching their figure and consider mushroom soup to be very high in calories can add a stalk of celery, which has a negative calorie content (digesting it consumes more calories than it contains ).

And for those who like a hearty meal, there are options for mushroom soup in meat, chicken and even fish broth. This soup will most likely be appreciated only by true meat lovers. You can use rice or noodles as a base for the soup instead of potatoes. Don't forget to rinse the rice several times in cold water, otherwise the soup will change consistency!

There is an option to serve chilled mushroom soup with frozen honey mushrooms. In this case, it must be served with sour cream and dill. This option is especially good in the hot summer season. To better understand how this dish is prepared, look at the recipe for mushroom soup from frozen honey mushrooms with photos.

I hope you enjoyed this recipe and learned how to make mushroom soup with frozen honey mushrooms. Bon appetit!

Source: https://moysup.ru/gribnye-supy/gribnoy-sup-iz-zamorozhennyh-lesnyh-opyat-27/

Festive soup from fresh honey mushrooms “Furor”

Soup for the holiday table? Exactly! The name of this soup fully reflects the effect produced by the dish.

Ingredients:

0.5 kg of fresh hemp mushrooms
2 onions
2 tablespoons flour
200 ml heavy cream
100 g butter
2 glasses of milk
Salt, nutmeg, ground black pepper to taste
3-4 small round loaves of bread (or according to the number of guests)

Preparation:

Prepare the bread. Cut off the top of each loaf. Without damaging the crust, scoop out the bread crumbs with a spoon.

Place the bread pieces in an oven preheated to 200 degrees for 10 minutes.

Wash the mushrooms, dry and fry until golden brown along with finely chopped onions in butter.

Fry the flour in a dry frying pan until it has a beautiful creamy color. Pour in the cream and milk, stirring continuously. Add all necessary spices and salt.

Combine the mushrooms with the sauce and pour the resulting soup into bread pots.

Cover with cut tops and place in hot oven for 5 minutes. When serving, sprinkle with chopped herbs and you can surprise your guests!

Honey mushroom soup with melted cheese

How are honey mushrooms useful? If you don’t want to be a cancer patient, honey mushroom soup is useful for prevention. These mushrooms contain a lot of zinc and copper, which promotes hematopoiesis. Zinc is very necessary for men for good health. Honey mushrooms contain a lot of iron - it is necessary for women and children. Mushrooms are high in protein and can easily replace animal meat.

What else are honey mushrooms useful for?

Honey mushrooms collected in the fall can be used for relief and constipation.
If collected in winter, these honey mushrooms kill viruses, and you will not need to poison your body with antibiotics. It’s better to eat delicious honey mushroom soup.
Honey fungus grows in the meadows. This meadow mushroom helps the immune system fight Staphylococcus aureus and E. coli.

Any mushroom soup is tasty and healthy, but honey mushrooms are the most delicious. How to cook it? There are many recipes for making soup, but we will look at the most delicious ones now - classic soup and gourmet soup.

Classic honey mushroom soup

Ingredients

water – 1.5 liters;
potatoes - 2 pieces;
honey mushrooms – 200 g (fresh or frozen);
onion;
carrot;
black peppercorns – 3 pieces;
ground black pepper;
parsley and dill;
mayonnaise or sour cream;
Bay leaf;
salt.

Cooking method

Prepare the soup dressing. Sauté diced onions in vegetable oil until golden brown, add grated carrots on a medium grater and sauté until tender.
Let the water boil, add salt. Cut the potatoes and put them in boiling water. Let it simmer for ten minutes, add 200 grams of honey mushrooms. Cook for 7 minutes.
Add prepared onion and carrot dressing to the soup. Put a couple of bay leaves, peppercorns, ground pepper. Cook for another 2 minutes.

The soup is ready! When serving, you can season it with sour cream or mayonnaise. Sprinkle with chopped fresh herbs. Such a aroma, so delicious!

Honey mushroom soup for gourmets

No gourmet can refuse this soup. This soup is made with chicken broth and bacon flavored seasoning.

Ingredients

water – 4 liters;
chicken meat – 500 g;
potatoes - 4 pieces;
carrots – 2 pieces;
onion – 1 piece;
mushrooms – 200 g;
sausage processed cheese – 100 g;
Bay leaf;
black peppercorns;
parsley and dill;
mayonnaise or sour cream;
salt.

Cooking method

Fry the mushrooms and let cool. Mix grated cheese with mushrooms.
Dice the onion and sauté until golden brown. Add carrots grated on a medium grater and continue sautéing until done.
Wash the chicken meat. Place in water, add salt and cook the broth for 10 minutes, drain the first broth. Add water and cook until the meat is cooked. Add diced potatoes to the broth.
When the potatoes are ready, add salt to taste. Add cooked mushrooms with melted sausage cheese, sauteed onions and carrots, a couple of bay leaves, black peppercorns - 3 pieces. Cook for another two minutes.
Add chopped herbs and let the soup brew.

You can serve with sour cream or mayonnaise. No gourmet can resist the smell of honey mushroom soup!

Video recipe

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Print E-mail June 16, 2012. Published by Da-sha.

Source: https://modnuesovetu.ru/reczepty-supov/341-sup-iz-opyat.html

Unusual mushroom soup with egg pancake

This light, flavorful soup will definitely add to your repertoire of first courses.

Ingredients:

200 – 300 g of wild mushrooms – hemp mushrooms are best suited
50 g rice
3 eggs
1 large carrot
2 small onions
3 tbsp. l. sunflower oil
Salt, pepper to taste
Greenery

Preparation:

Fry peeled and chopped honey mushrooms in sunflower oil until the liquid has completely evaporated.

Grate the carrots and finely chop the onion. Wash the potatoes and cut into cubes.

Place the vegetables in a pan of boiling water and cook until tender. Lightly beat the eggs with a fork, add salt and add a little vegetable oil. Bake 3 – 4 pancakes from this mixture, cool.

Roll the egg pancakes into a roll, slice thinly and place in the broth with the vegetables.

Then put the mushrooms into the pan and cook for another 5 - 10 minutes. Salt the soup and season with spices and herbs.

Remove from heat and call everyone to the table.

Soup with honey mushrooms

Many housewives are interested in the question of choosing honey mushrooms. Which is better: fresh or frozen? Let's try to figure it out.

First, you need to clarify what varieties of honey mushrooms exist and which ones are best suited for aromatic soup. It is customary to call “real” autumn mushrooms, which occupy the third category in terms of edibility. They are very aromatic and in most cases are not inferior to more noble mushrooms in taste.

Autumn honey mushrooms are great not only for cooking soups, but also for pickling and drying. You can also buy summer honey mushrooms (ripen in June). They can be recognized by their brown color and very pleasant aroma. Summer mushrooms are small in size, so they are perfect for preparing delicious mushroom soup.

Only this type of mushroom is not used for frying.

If you want to make a flavorful mushroom soup with honey mushrooms, you can look for the meadow variety of these mushrooms. Unfortunately, they are very rare in supermarkets.

Therefore, you can look at the vegetable market, where nimble grandmothers will offer you these wonderful mushrooms. Their main distinguishing feature is their spicy aroma.

You can also collect this mushroom yourself, but you must distinguish edible honey mushrooms from “false” ones.

It is important to remember that false honey fungus has a brighter color than the real one. Their disputes are also different. In real honey mushrooms, they are white (autumn appearance) and brown (summer appearance).

False honey fungus has spores of a greenish tint, and the controversial powder of this mushroom has a brick-red or purple hue.

Therefore, if you want to make soup from frozen honey mushrooms and not end up in the hospital after tasting it, be very responsible when picking mushrooms.

If you don’t know which frozen or fresh mushrooms are better to choose for making soup, pay attention to the fact that it is the latter type of mushroom that is more aromatic. But you will also like mushroom soup made from frozen honey mushrooms.

Of all the first courses, mushroom soup is the most delicious and flavorful. It is also known that many restaurant gourmets are very strict in assessing the preparation of this dish.

The most popular type of soup is mushroom soup made from honey mushrooms. You can use both fresh and frozen mushrooms for it.

Therefore, dear housewives, take note of this dish, the recipe for which is given below.

Soup ingredients:

potatoes – 500 grams;
honey mushrooms – 300 grams;
sunflower oil – 4-5 tbsp. spoon;
onions – 1 pc.;
carrots – 1 pc.;
salt and pepper - to taste;
sour cream – 2-3 tbsp. spoons (to taste);
greens to taste.

Recipe for honey mushroom soup:

First step: First you need to prepare honey mushrooms. We wash them thoroughly and place them in a sieve to remove excess water. After this, they need to be finely chopped (can be either cubes or thin strips). Meanwhile, put a pan of water on low heat. When the water boils, you need to salt it and add chopped mushrooms. Let them cook for 15 minutes.

Second step:

While cooking the mushrooms, cut the potatoes (into cubes or strips). Then add to the honey mushrooms and cook for another 30 minutes. If you chose new potatoes for the soup, you can boil them a little longer (5-10 minutes).

Third step:

While the soup is cooking, prepare the fry. Place a frying pan on the fire, pour in vegetable oil and cut the onion into small cubes. Then grate the carrots (it’s better to do this on a fine grater) and add them to the onions in the frying pan. Fry for 5-10 minutes until the mixture acquires a golden hue.

Fourth step:

When the roast is ready, add it to our soup. Then salt, pepper, add herbs (as much as you like, to taste). Let the soup brew for about 10 minutes, after which you can try the soup with honey mushrooms and rejoice at the appetite with which your family consumes it.

Source: https://gcook.ru/sup-s-opyatami.html

Mushroom soup in a slow cooker

It’s easy to prepare honey mushroom soup in a slow cooker.

1 carrot;
1 onion;
2 tablespoons vegetable oil;
2-3 potatoes;
300 gr. honey mushrooms;
30 gr. rice;
2 liters of water (boiling water);
salt and spices to taste.

Turn on the “fry” mode and pour oil into the bowl. Add chopped onion and fry, stirring occasionally. Five minutes after the start of frying, add the grated carrots and mushrooms. Continue cooking in the same mode for another 15 minutes, stirring occasionally.

Then pour the washed rice into the bowl with the mushrooms and vegetables and lay out the potato cubes. Pour boiling water, add salt, bay leaf, pepper and other seasonings to your taste. Cook in “soup” or “stew” mode for 45 minutes.

How to cook delicious mushroom soup with honey mushrooms

July 10, 2022 1862

Mushroom soups are known for their nutritional properties and will help satisfy your hunger for a long time. Honey mushroom soup is suitable for those who follow a non-strict diet and avoid high-calorie foods. Frozen or canned honey mushrooms can be found in stores all year round.

Recipes for soups with these mushrooms are distinguished by a variety of flavors and varying degrees of difficulty in preparation. It is worth starting with a simple first course with mushrooms and potatoes, and then moving on to more complex ones, for example, cheese soup.

A simple first course preparation

IngredientsQuantity

potatoes -	5 pieces. medium tubers
carrots -	1 PC.
again -	300 g
onion -	1 PC.
salt and pepper -	2 g each
water -	1.5 l
greenery -	For decoration
sour cream -	to add to plate to taste
Cooking time: 50 minutes	Calorie content per 100 grams: 24 Kcal

Soup with honey mushrooms and potatoes is prepared quickly and does not require any special knowledge of cooking. The recipe calls for fresh mushrooms, but if the mushroom season has not yet begun, then canned ones will do.

Honey mushrooms are cut into small pieces and fried for a couple of minutes in a non-stick frying pan (or in a small amount of vegetable oil).

Bring water to a boil in a saucepan and add small potato cubes, then grated carrots and finely chopped onions.

At the same time, you can add salt, pepper, stir and, if necessary, add more spices in accordance with the preferences of the person preparing the soup. Place the chopped honey mushrooms in a saucepan and cook over the same heat for 10 minutes.

Then turn off the stove and leave the pan on it for another 15 minutes. The finished soup in a bowl can be sprinkled with herbs and sour cream added.

Cheese soup with honey mushrooms

This soup turns out surprisingly tender and creamy. Due to the presence of cheese in the recipe, it is higher in calories.

Products:

200 g frozen honey mushrooms;
1 liter of pre-cooked broth (any meat or vegetable);
4 small potatoes;
2 small processed cheeses;
100 g onion;
50 g grated carrots.

Cooking time: 30 min.

Calorie content in 100 g of soup: 120 kcal.

Honey mushrooms are fried in a frying pan with vegetable oil until the excess water evaporates (there is no need to defrost them first).

Finely chopped onions and coarsely grated carrots are fried in vegetable oil until the onions are golden brown and mixed with honey mushrooms. Set the broth to boil on the stove. After it boils, frying honey mushrooms are thrown into it.

Make the fire weaker and cook for about five minutes, after which add the potatoes cut into small squares or strips. Set the heat to medium and cook until the potatoes are ready.

The cheeses are grated on a fine grater or crushed in a blender and when the potatoes are ready, they are gradually added to the soup, stirring it at the same time. The cheese should disperse in the broth without sticking together into separate large lumps.

After the broth becomes almost homogeneous, the soup can be considered ready.

You can serve the dish with herbs and white bread croutons.

Frozen mushroom and noodle soup

A hearty dietary soup is made from frozen honey mushrooms with chicken breast. It’s good to eat in winter, reminiscing about autumn trips to the forest to pick mushrooms.

Products:

400 g chicken breast (wash under the tap with cold water and dry with a napkin);
2 medium sized carrots;
2 white onions;
2 g each salt and pepper;
50 g stalks of fresh celery (optional if you can’t buy it);
200 g frozen honey mushrooms;
100 g noodles (preferably buckwheat);
5 peas of allspice;
3 liters of water;
2 tbsp. l. rast. oils;
greens: parsley, green onions for decoration in a plate.

Time required for preparation: 1.5 – 2 hours.

Calorie content per 100 g: 30 kcal.

Cook chicken, 1 carrot and 1 onion, cut in half, in 2 liters of water over low heat. You can also add a little parsley. Lightly salt the broth and add peppercorns. Cook the chicken for 1 hour, removing any foam that appears on the surface. When the broth is ready, remove the carrot and onion halves from it.

The honey mushrooms are defrosted in a heated frying pan until the excess liquid is gone. Then you need to fry them a little in vegetable oil and add them to the broth.

Uncooked onions, carrots and celery are cut very finely (you can grate the carrots), lightly fried and 10 minutes before the soup is ready, add to the broth, after removing the chicken from it. Then add a bay leaf to the pan, turn off the stove and leave the soup to simmer under the lid for 10-15 minutes.

During this time, cook the noodles in salted water in a separate bowl (you can follow the instructions on the package). No noodles are added to the broth. It is placed directly on a plate, and mushroom soup is poured on top, boneless chicken cut into pieces is placed and sprinkled with herbs.

Dried honey mushroom soup with chicken

Dried mushrooms are easier to obtain after the season ends. They can also add a rich mushroom flavor and aroma to the soup.

Products:

200 g chicken breast (wash and dry with a napkin);
200 g of any noodles or pasta;
1 onion;
½ kg of dried honey mushrooms;
2-3 potatoes
salt and pepper according to preference.

Cooking time: 40 min.

Calorie content per 100 g: 72 kcal.

To make soup from dried mushrooms, you will first have to leave them in water for a couple of hours to soften them. In the water in which the mushrooms were soaked, you can later cook the soup itself (but this should not be the first water with which the mushrooms were poured, that is, they are first washed several times).

After draining the water into a saucepan, fry the mushrooms in any vegetable oil over medium heat until their volume is reduced by about 1.5 times. Then add the mushrooms to a saucepan with drained water, add salt and set to cook on the stove turned on over medium heat. Finely chop the onion and potatoes and add them to the broth.

After 10 minutes, add the pasta, cook for 15-20 minutes, after which we check the readiness of the potatoes. If it is cooked, then the soup is ready. You can let it sit for another 10 minutes before serving.

You can eat the soup with or without sour cream, you can sprinkle it with herbs and croutons.

Recipe for a delicious dish of marinated mushrooms

This easy soup uses pickled honey mushrooms and chicken eggs for garnish in the bowl.

Products:

700 g of pickled honey mushrooms (it is better to cook them whole);
3 potatoes;
1 carrot;
2 chicken eggs (their number depends on the number of servings - put half or two halves on one plate);
1 onion (or 2 if they are small);
herbs and salt according to preference.

Cooking time: 1 hour.

Calorie content per 100 g: 43 kcal.

Pickled honey mushrooms are poured with water in a saucepan and the broth is boiled until the mushrooms sink to the bottom. At this stage you can add salt to the water. If necessary, salt can be added at the end of cooking the soup. If foam appears on the surface during the cooking process, it must be removed.

After the mushrooms are ready, they are thrown into a colander, and finely chopped potatoes are boiled in the broth. If the potatoes are cut small enough, 15 minutes should be enough to cook the potatoes. During this time, lightly fry finely chopped onions and carrots in vegetable oil. When the onion turns golden, add the mushrooms to the frying pan. The heat increases slightly and the frying cooks for another 10 minutes.

Then it is poured into the broth and cooked until it boils. You can add a boiled chicken egg (chopped, half, slice - as you like) to a bowl of soup, sprinkle the soup with herbs.

Fresh honey mushroom soup with cream

When you want to pamper your loved ones with something unusual and very tasty, you don’t need to stand at the stove all day, conjuring over a dish of 33 ingredients. All you have to do is prepare mushroom soup, like this.

Ingredients:

Potatoes – 400 g
Fresh forest mushrooms – 500-600 g
Onion – 80-100 g (2 medium onions)
Marjoram – 1 heaped teaspoon
Savory – 1 heaped teaspoon
Thyme – 0.5 teaspoon
Fresh cream 10% - 200 ml.
Salt, ground black pepper to taste
A little vegetable oil

Preparation:

Cut the potatoes into arbitrary pieces.

Wash the mushrooms well, peel and chop. We put some mushrooms aside, choosing mostly small ones.

Pour the required amount of water into the pan (approximately 1-1.2 liters) and bring to a boil over medium heat. Place pre-cut potatoes and chopped mushrooms into boiling water. Add the mixture of herbs here and mix well. Cover the pan with a lid and cook for 15 minutes over medium heat.

Finely chop the onion. Cut the remaining mushrooms into slices.

Heat a small amount of vegetable oil in a frying pan and add onion to the oil. When the onion acquires a beautiful golden hue (this will take about a minute), add the mushrooms and fry along with the onion.

Meanwhile, the potatoes had already been cooked, as well as the honey mushrooms. Turn off the heat and puree the soup using an immersion blender directly in the pan. At this stage it’s time to salt and pepper the dish to taste

Now pour in the prepared cream and beat again.

It's time to pour the soup into bowls, garnish with fried mushrooms, onions and fresh herbs and enjoy the exquisite taste with your family.