Soup with boiled mushrooms. Porcini mushroom soup made from fresh, dried and frozen mushrooms. How to cook mushroom soup from fresh mushrooms

Mushroom soup can be prepared in many ways. The basis for preparing such a dish is the principle that you need to add mushrooms to vegetable, cereal, or meat soup. In turn, you can make the most delicious puree soups or cream soups from mushrooms. Small honey mushrooms, milk mushrooms, oyster mushrooms, champignons and any other edible mushrooms are suitable for such a dish.

The most popular soup is made from fresh, just picked porcini mushrooms, boletus mushrooms, boletus mushrooms and many other mushrooms.

One of the popular recipes for cooking mushroom soup from fresh mushrooms is “potato soup”.

Mushroom soup photo before serving

If you want to try this dish, you will need:

Fresh mushrooms – 0.5-0.6 kg;
Potatoes – 0.5 kg;
Carrots – 0.2 kg;
Onions – 0.2 kg;
Parsley root, celery, parsnip - to your taste;
Salt and other seasonings too;
Sour cream and herbs (dill, celery, cilantro, parsley, parsnips).

Here is the simplest mushroom soup recipe:

Mushroom stems are chopped and sautéed in animal fat or vegetable oil. The caps are cut and boiled for 40-45 minutes.
Cut root vegetables and roots into strips, onions - into half rings or rings, or into cubes - there is no difference. Save it all together.
Place potatoes cut into slices or cubes, sautéed vegetables, and mushroom stems into boiling water, or preferably meat or vegetable broth, and cook for 30 minutes.
The preparation of the soup is completed by adding boiled mushroom caps.

Sour cream and herbs are added to plates before serving.

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Mushroom soups - recipes for delicious soups made from fresh and dried mushrooms

Mushroom soup- this is the most delicious and simple first course, recipes There are many preparations for which. Mushroom soups are aromatic and satisfying. You can cook them from fresh, dried, frozen and even salted mushrooms.

You can prepare mushroom soups at home from champignons, hanger mushrooms, porcini mushrooms, aspen mushrooms, boletus mushrooms, chanterelle mushrooms, boletus mushrooms, puffball mushrooms and other types of mushrooms. If desired, they can be combined with various cereals, potatoes and even meat. Mushroom puree soups with cream are very tasty and tender. Rich and aromatic first courses can be cooked with dried wild mushrooms.

Mushrooms are a popular product, from which a variety of first and second courses are prepared, used as a filling for baked goods, and used in salads and pickles. Mushroom soups have long been a favorite dish of both adults and children. They cook quickly enough, and their unsurpassed aroma and delicate taste will not leave any gourmet indifferent.

Which mushrooms are best to make soup from?

You can make mushroom soups from fresh, dried and even salted mushrooms. The most suitable for soup are: porcini mushroom, boletus, chanterelles, aspen mushrooms and champignons. The most flavorful first courses are made from dried mushrooms. White and chanterelles can be used raw, because they have an unsurpassed taste and delicate aroma.

It is better to pre-fry boletus mushrooms, champignons, aspen mushrooms and honey mushrooms with onions and spices in butter. Dry mushrooms should be soaked in cold water in advance and allowed to stand for at least three hours. Oyster mushrooms can be thrown directly into boiling water or pre-fried in a frying pan. In addition, you can prepare a delicious soup from moss mushrooms, russula and milk mushrooms.

Preparing mushrooms for soup

If fresh mushrooms are used to prepare soup, they must be sorted, peeled and rinsed well. Large mushrooms should be cut into several parts and, if necessary, fried in butter in a frying pan with onions added. Dried mushrooms should be soaked in water for 3 to 4 hours, then drain the water.

In general, soups with a wide variety of mushrooms are no less nutritious than meat dishes. Let's look at a few simple recipes for preparing delicious mushroom soups that you can easily make at home yourself.

Mushroom soup - the simplest champignon recipe

This recipe for mushroom champignon soup is the easiest. Champignons can be purchased at any supermarket, and the cooking process itself does not require much time and effort. You can make mushroom soup even more delicious by adding a few toasted slices of white bread and finely chopped herbs. You can also season mushroom soup with sour cream, which will make it richer and more tender.

Recipe author: Lev
Total cooking time: 90 minutes.
Prep time: 60 minutes.
Cooking time for mushroom soup is 30 minutes.
6 servings

Ingredients

Fresh champignons – 600 g;
Onion (large) – 1 piece;
Carrots (medium) – 1 piece;
Buckwheat – 1/3 cup;
Potatoes – 3 pcs;
Salt - to taste;
Bay leaf – 1 piece;
Greens - to taste;
Peppercorns – 5 pcs;
Sour cream - to taste.

Preparing mushroom soup:

Fresh champignons must be thoroughly washed, peeled and cut into small pieces.
Place the prepared mushrooms in a soup pot, add cold water at the rate of 600 g of champignons per 3 liters of water. Boil the mushrooms for about an hour, skimming off the foam. Add bay leaf and pepper to the broth.
Peel the onions, cut into cubes and fry in a frying pan until golden brown.
Grate the carrots, add to the onions and fry as well.
Place the mushrooms in a colander, reserving the broth in which they were cooked. Lightly fry in a frying pan with onions and carrots. You can add a little butter, which will make the taste of the soup even more delicate.
Put the mushroom broth on the fire, peel and cut the potatoes into pieces. Add it to the broth and boil until half cooked.
Add mushrooms, onions and carrots to the soup, add buckwheat. Boil everything together for about 10 minutes.

It is better to let the finished champignon soup brew for a while and then serve it to the table. Add sour cream and herbs directly to the plates before serving. You can also add white bread croutons fried in butter in a frying pan.

Cream of Mushroom Soup Recipe

A delicious and simple mushroom puree soup can be prepared from any type of edible mushrooms using this recipe. Such soups turn out to be very tender, which is why children love them very much. It is best to use fresh champignons or porcini mushrooms to prepare the puree soup for this recipe. To make mushroom soup more aromatic and tasty, it is better to select small mushrooms for it.

Recipe author: Lev
Soup preparation time: 60 min.
2 servings

Ingredients for cream of mushroom soup:

Mushrooms – 300 g;
Cream – 60 g;
Flour – 1 tbsp. spoon;
Butter – for frying;
Garlic - optional;
Salt, pepper - to taste;
Greens (parsley, dill) – a small bunch.

Preparation of creamed mushroom soup:

We wash the mushrooms well and peel them. Cut into pieces and boil for about 40 - 50 minutes in salted water.
We take the mushrooms out of the broth and fry them in butter in a frying pan. Add flour and chopped garlic to the mushrooms.
When the mushrooms become slightly browned, add about 2 cups of mushroom broth to the pan. Stew the mushrooms in the broth, add salt and pepper to taste.
Set aside the pan and let the soup cool slightly. Pour the mushrooms and broth into a blender and grind until pureed.
Add cream to the mushroom puree soup and serve, sprinkled with a little chopped herbs.

Champignon puree soup is not only tasty, but also nutritious. It perfectly replaces meat soups and even children like it.

Mushroom soup with champignons

If you prefer rich mushroom soups, we suggest making mushroom cream soup from champignons with potatoes. This dish is prepared quite quickly. At the same time, its spicy taste will definitely delight you and your loved ones.

Recipe author: Lev
Total cooking time: 50 minutes.
Prep time: 10 minutes.
Preparation time for champignon cream soup: 40 min.
6 servings

Ingredients for champignon soup:

Fresh champignons – 800 g;
Potatoes (medium) – 3 pcs;
Onion (large) – 1 piece;
Butter – 100 g;
Cream – 500 ml;
Spices, salt - to taste.

Preparation of champignon soup:

Wash and peel the champignons. Cut into thin slices.
Chop the onion and fry in butter until golden brown.
Add mushrooms to the onion and fry until excess moisture is gone.
Peel the potatoes and boil until tender. You can add spices if desired.
Place potatoes, mushrooms and onions into a blender bowl. Grind thoroughly, add cream, salt and beat the puree soup. You can also add a little herbs, such as parsley or dill.

You can decorate the finished mushroom soup with a couple of slices of fresh or fried champignons and herbs. Also, when serving on plates, you can add a little crouton from white bread fried in butter.

Mushroom soup made from dried mushrooms - a simple recipe

The most delicious and aromatic soup can be prepared from dried mushrooms according to this recipe. The cooking process itself does not take much time. However, before starting cooking, mushrooms should be thoroughly soaked in cold water for at least 3 hours.

Recipe author: Lev
Total cooking time: 240 minutes.
Prep time: 180 minutes.
Cooking time for dried mushroom soup: 60 min.
6 servings

Ingredients for dried mushroom soup:

Dried mushrooms – 100 g;
Potatoes – 300 g;
Onion (medium) – 1 piece;
Carrots (medium) – 1 piece;
Buckwheat or vermicelli – about 100 g;
Vegetable oil - for frying;
Allspice;
Bay leaf;
Salt, spices, herbs - to taste.

Making mushroom soup from dried mushrooms:

Soak dried mushrooms for soup for 3 - 4 hours in cold water. The water will become dark and can be replaced with clean water a couple of times.
Before cooking, drain the mushrooms and cut them into small pieces. Pour into a three-liter saucepan and put on fire.
Cut the potatoes into cubes and add them to the mushrooms. Add bay leaf and pepper.
If desired, you can add buckwheat or vermicelli to the mushroom soup. Then it will become thicker and more nutritious.
Grate the carrots on a coarse grater.
Chop the onion into cubes and lightly fry in a frying pan, then add carrots to it and also fry.
Add the resulting roast to the soup, pepper and salt to taste.
Boil the soup until the potatoes are ready for about 5 - 10 minutes.

In general, it takes about 40 - 50 minutes to prepare mushroom soup from dried mushrooms. After it is cooked, it is better to let it brew for another 20 - 30 minutes. When the soup has brewed, it can be poured into plates and served. You can add a tablespoon of sour cream to the plates, which will make the taste of the mushroom soup creamy and tender.

With melted cheese you can make a very simple and tender mushroom champignon soup that even children will love. Champignon soup with cheese is prepared very quickly. It is better to choose small mushrooms, then they will be more aromatic and tasty.

Recipe author: Lev
Total cooking time: 70 minutes.
Cooking time: 50 min.
2 servings

Ingredients for mushroom soup with melted cheese:

Champignons (small or medium) – 300 g;
Processed cheese – 2 pcs;
Onion (medium) – 1 piece;
Potatoes (medium) – 4 pcs;
Carrots (medium) – 1 piece;
Vegetable oil or butter;
Salt, herbs.

Preparation of mushroom soup with melted cheese:

Cut the potatoes into cubes and place them in a three-liter saucepan. Fill with water and set to cook.
We clean the champignons, cut them into thin pieces, fry them in a frying pan and put them on a plate.
Cut the onion into cubes and fry.
Grate the carrots and add to the onion. Fry.
When the potatoes are half cooked, add melted cheese, mushrooms and frying. The cheese can be cut into cubes so that it dissolves faster in water or placed in the freezer for 20 minutes, then grated.
Salt the mushroom soup to taste, add pepper or nutmeg if desired.
Before serving, add a little chopped herbs to the plates.

This recipe for mushroom soup bears little resemblance to classic soups. However, the melted cheese also makes it tender and tasty. Delight your family with a new delicious dish. Even children will appreciate this simple and light soup.

Puffballs are unique mushrooms that make a very aromatic and incredibly tasty soup. It is better to prepare mushroom soup from fresh raincoats in chicken or vegetable broth. If there is no broth, you can use plain water.

Recipe author: Lev
Total cooking time: 70 minutes.
Prep time: 20 minutes.
Cooking time: 50 min.
6 servings

Ingredients for Raincoat Soup:

Raincoat mushrooms – 500 g;
Chicken broth or water – 3 liters;
Potatoes (medium) – 3 pcs;
Onion (medium) – 1 piece;
Butter – 50 g;
Vermicelli or homemade noodles – 100 g;
Greens - a bunch;
Salt, seasonings - to taste.

Making puffball mushroom soup:

Potatoes must be peeled and cut into cubes.
Wash the raincoats and cut into small pieces.
Also peel and chop the onion.
Place the potatoes in a three-liter saucepan, add broth or water and put on the fire to cook.
Fry the onion in butter, add raincoats to it and simmer covered for about 20 minutes.
When the potatoes are half cooked, add the mushrooms and onions and leave to cook for 10 minutes.
Add vermicelli or homemade noodles, salt and add spices to your taste.

Pour the finished soup into bowls and sprinkle with chopped herbs. Overall, puffball mushroom soup is flavorful, nutritious, and delicious. Thanks to its unique aroma and delicate taste, even children enjoy eating it.

Recipe: Mushroom Soup with Champignons and Broccoli

Champignons have a delicate and light taste, which makes them great with both meat and various vegetables. Soup with champignons and broccoli, the recipe for which we will now look at, is quite unusual, but in no way inferior to classic mushroom dishes. It is best to prepare this soup using vegetable broth, but if you don’t have it, plain water will do.

Recipe author: Lev
Total cooking time: 70 minutes.
Prep time: 20 minutes.
Cooking time: 50 min.
6 servings

Ingredients for Mushroom and Broccoli Soup:

Champignons (medium) – 200 g;
Vegetable broth or water – 1.5 liters;
Broccoli – 200 g;
Potatoes (medium) – 2 pcs;
Butter – 30 g;
Tomato paste – 2 tbsp. l;
Onion (medium) – 1 piece;
Salt, pepper - to taste;
Greens (dill, parsley) – optional.

Making mushroom and broccoli soup:

Peel the potatoes and cut into cubes. Fill with water or vegetable broth and put on fire.
We wash the broccoli and separate it into florets.
Peel the onion and cut into small pieces, fry in butter until golden brown.
We wash the champignons, peel them and add them to the pan with the potatoes. Cook for about 10 - 15 minutes.
Add tomato paste, broccoli and onion to the soup, add salt and cook for about 5 - 10 minutes until the potatoes are ready.

Serve the finished soup along with chopped herbs. If desired, you can season with sour cream and add spices. Soup with champignons and broccoli turns out very light and tasty. To make it a little thicker, you can add about 1 tbsp to the pan while frying the onions. spoons of flour.

From frozen champignons or other freshly frozen mushrooms you can prepare a delicious soup according to any of the above recipes with fresh mushrooms. In winter, when we are most lacking in vitamins and are quite tired of meat soups, mushroom soup made from frozen mushrooms is an excellent solution. Let's look at one of the simplest recipes for making mushroom soups from frozen champignons.

Recipe author: Lev
Total cooking time: 60 minutes.
Prep time: 20 minutes.
Cooking time for frozen mushroom soup: 40 min.
4 servings

Ingredients for frozen mushroom soup:

Frozen mushrooms – 200 g;
Medium potatoes – 3 pcs;
Medium carrot – 1 piece;
Onion – 1 piece;
Butter – 30 g;
Greens, salt, pepper - to taste;
Sour cream – for dressing when serving.

Making mushroom soup from frozen mushrooms:

Thaw the mushrooms at room temperature, wash and cut into pieces.
Peel the potatoes and cut them into cubes. Fill with water and set to cook.
Add mushrooms to potatoes, skim off foam.
Cut the onion into pieces and grate the carrots on a coarse grater.
Fry the onion in butter and add carrots to it. Fry together.
Add fried onions and carrots to the soup, add salt and pepper and cook until tender.
When serving, add sour cream and sprinkle with herbs.

Frozen mushroom soup is tender and flavorful. In terms of taste, it is in no way inferior to soup with fresh champignons and is an excellent option for winter first courses. To make a more satisfying soup, you can add buckwheat or vermicelli to it. You can also make cheese soup from frozen mushrooms by adding a couple of processed cheeses to the broth.

Mushroom soup with lentils is not only tasty, but also healthy. It perfectly replaces meat soups and is sure to please even children. Let's look at the recipe for a simple mushroom soup with lentils.

Recipe author: Lev
Total cooking time: 70 minutes.
Prep time: 20 minutes.
Cooking time: 50 min.
6 servings

Ingredients for mushroom and lentil soup:

Mushrooms – 400 g;
Red lentils – 50 g;
Potatoes – 1 piece;
Carrots – 1 piece;
Onion – 1 piece;
Zucchini – 1 piece;
Little olive;
Greenery;
Vegetable broth or water – 2 l.

Making mushroom and lentil soup:

Peel and cut the onion into cubes and place in a cauldron. Add carrots, grated on a coarse grater, and fry in vegetable oil.
Cut the mushrooms into thin strips and add them to the cauldron with the vegetables. Fry everything together.
Wash the lentils and add to the mushrooms and vegetables.
Peel the potatoes and cut them into cubes.
We wash the zucchini, cut it into cubes and add it to the potatoes and mushrooms in the cauldron.
Fill with broth or water and cook everything until done.
Add greens and, if desired, finely chopped garlic. Cover the mushroom soup with a lid and let it brew.

Let the finished soup sit for 20 minutes, then serve. Bon appetit!

How to cook mushroom soup from salted mushrooms with brisket

A very unusual and very tasty mushroom soup can be prepared from salted mushrooms and brisket. It tastes somewhat like hodgepodge and will definitely appeal to fans of savory dishes with a pronounced taste and smell.

Recipe author: Lev
Total cooking time: 70 minutes.
Prep time: 20 minutes.
Cooking time: 50 min.
6 servings

Ingredients for mushroom soup made from salted mushrooms and brisket:

Salted mushrooms – 300 g;
Smoked brisket – 150 g;
Large onion – 1 piece;
Potatoes – 3 – 4 pcs;
Celery (or parsley) – 5 sprigs;
Butter – 30 g;
Tomato paste – 2 tbsp. l;
Bay leaf – 1 piece;
Sour cream – 7 tbsp. l;
Ground black pepper, salt to taste.

Preparation of mushroom soup with salted mushrooms and brisket:

Peel and cut the potatoes into cubes and let them cook. After boiling, add bay leaf.
Cut the onion into pieces, fry in butter.
Cut the brisket into cubes, add to the onion and fry for a couple of minutes.
When the potatoes are half cooked, add the brisket and onions, and add tomato paste.
Cut the mushrooms into slices and add to the pan with the potatoes and brisket.
Salt and pepper the mushroom soup to taste, boil until the potatoes are ready.
When serving, season the soup with sour cream and sprinkle with finely chopped celery or parsley.

Soup with salted mushrooms turns out rich, aromatic and tasty. It is an excellent alternative to classic soups and is prepared in a matter of minutes. When serving, it is better to season the soup with sour cream, which will make its taste more delicate. You can also add a slice of lemon or olive. If the mushrooms are too sour, you can add a little sugar to the soup.

Classic porcini mushroom soup

The most delicious classic mushroom soup can be made from porcini mushrooms. The rich flavor notes of this soup will not leave you indifferent. This dish is also quite easy to prepare. This will require fresh porcini mushrooms and a little free time.

Recipe author: Lev
Total cooking time: 70 minutes.
Prep time: 20 minutes.
Cooking time: 50 min.
4 servings

Ingredients for porcini mushroom soup:

Porcini mushrooms – 200 g;
Buckwheat – 100 g;
Medium potatoes – 3 pcs;
Large onion – 1 piece;
Medium carrots – 1 piece;
Ground pepper, salt - to taste;
Butter – 30 g;
Parsley dill.

Preparation of mushroom soup from porcini mushrooms:

We wash the white mushrooms and cut them into fairly large pieces. Fill with water and cook for about 20 minutes.
Cut the potatoes into cubes and add to the mushrooms.
We sort out the buckwheat and add it to the pan. Cook everything together for about 15 more minutes.
Cut the onion into cubes and fry in butter.
When the onion is browned, add grated carrots to it. Fry together and add to the soup.
Salt and pepper the soup to taste, add herbs and simmer for a couple more minutes. Cover with a lid and let it brew a little.

Serve the finished mushroom soup to the table. If desired, you can season the porcini mushroom soup with sour cream - it will be even tastier. Bon appetit!

What could be more aromatic and tastier than mushroom soup in the fall, when the season for these products begins? If you are a lover of this valuable gift of nature, then you should definitely know how to cook mushroom soup in different ways. We will share with you culinary tricks that will help you create a real culinary masterpiece from mushrooms. There will be many recipes for how to cook mushroom soup, so prepare your notebooks to record the ones you like.

Let's start with a description of the recipe for a soup that no one will stick to - this is yushka with champignons. The dish turns out to be dietary, but at the same time very tasty and rich.

To prepare this first course for lunch, you need:

First, cook the broth: cut half a kilo of washed mushrooms into quarters (leave only the caps) and fill them with water - you will need to use 3 liters. Place the pan with the yushka on the stove and wait until the broth begins to boil (at this moment you need to remove the foam from its surface, which forms as a result of boiling the mushrooms).
After 60 min. After the mushrooms boil, salt the broth (use the amount of salt at your discretion).
While the broth is cooking, you can fry the carrots and onions, as you would for any soup.
Remove the mushrooms from the broth, chop them finely and add them to the frying so that they acquire a beautiful golden color.
After you remove the mushrooms, add potatoes to the broth (although you don’t have to use them according to the classic recipe).
After the mushroom soup boils again, pour the fry into it, and after 7 minutes. add 200 g vermicelli.
After 3 min. remove the soup from the heat, add chopped herbs to it, and when serving, add 1 tbsp to each plate. sour cream.

Mushroom soup: how to cook the first course of oyster mushrooms and champignons?

If you are looking for a way to make mushroom soup in a short time, then you need to use oyster mushrooms. It is, of course, not as aromatic as wild mushrooms, because it is grown under artificial conditions, but it is no less tasty. For flavor and satiety, you can add some champignons.

What you need to do to cook this soup:

First, prepare the ingredients for frying: it is prepared traditionally - onions mixed with carrots are sautéed in vegetable oil until soft and golden brown.
Take 1 large potato, peel it and cut it into small cubes.
Take 150 g of oyster mushrooms and champignons. The mushrooms need to be thoroughly washed, then cut into identical pieces and thrown into a frying pan, which must first be heated and greased with any vegetable oil (you can use the one where you fried the vegetables, but then you need to wash it very well).
While all these preparations are being made, you should have a pot of water on the stove. As soon as it boils, you will need to pour all the prepared foods into it, salt and pepper to taste, as well as 60 g of rice.
When the soup boils again and the rice is fully cooked, add your favorite chopped herbs to the dish.

Porcini mushroom soup with noodles: how to cook this first course for lunch?

An excellent option for making mushroom soup from fresh mushrooms is to use porcini mushrooms. It’s as if they were created to be used as first courses. And if you make your own noodles for this soup, its taste will be incomparable.

We tell you in detail how to prepare this mushroom soup:

First you need to make the noodles:

knead stiff dough from 3 tbsp. flour, a pinch of salt, 50 ml of vegetable oil and the same amount of water;
Roll out the dough into a thin layer, cut the dough into thin strips, place them on a wooden board sprinkled with flour and leave the noodles to dry.

After this, start cooking the mushroom broth: take 500 g of porcini mushrooms, which must first be thoroughly washed, pour 3 liters of water over them and cook for 60 minutes. (during the cooking process, do not forget to remove the foam from the surface of the broth).
After an hour, salt the water and pour the noodles into it, as well as the chopped onion (you don’t have to fry the onion in this recipe).
After 10 minutes, add chopped herbs to the soup, and when serving, add a handful of white bread crackers to each plate, as well as 1 tbsp. sour cream.

How to cook mushroom soup from dried mushrooms?

Dried mushrooms can be purchased at any supermarket year-round. Therefore, the recipe below may come in handy at any time of the year when you want to enjoy a delicious mushroom soup.

What you need to do to prepare this soup:

Take 100 g of dried mushrooms. In this case, you can choose any mushrooms you find.
Soak the mushrooms for 3 hours in cold water, and after the specified time, rinse them under running water, place them in a saucepan and add 3 liters of clean water.
Place the broth on the stove to simmer. Cooking time – 90 minutes. (in the process you will also need to remove the foam from the surface of the broth).
After 1.5 hours, add pepper and salt to taste to the broth and simmer for another 30 minutes.
After half an hour, add 100 g of butter, 1 tbsp. sour cream and 2 tbsp. flour. After this, stir the soup thoroughly so that no lumps form in it.
After the soup is removed from the stove, any chopped greens are poured into it.
Prepare the dumplings separately. They will need to be added to each serving plate when serving.

How to cook mushroom soup with cheese?

If you want to make something like creamy mushroom soup but don't like sour cream, then you can use cream cheese.

We present to you a detailed recipe for such an exquisite mushroom soup:

Take 300 g of any fresh mushrooms (it is preferable to choose champignons). Cut them into strips and fry in vegetable oil until golden brown.
While the mushrooms are sautéing, boil a few diced potatoes in water.
Separately, fry 1 grated carrot and 2 onions, cut into strips. When they are ready, you need to puree them using a blender.
Drain the water in which the potatoes were boiled (leave literally 2 tbsp.). Puree the potatoes using a potato masher.
Combine the 2 purees together and then put it on the stove to cook. After 15 min. add processed cheese, grated on a fine grater, into the soup. When the cheese has completely melted, add fried mushrooms and chopped herbs to the soup. We recommend adding spices to the cream of mushroom soup only when serving, because you may not be able to tell by the salt and pepper, especially considering the peculiarity of the processed cheese, which can give the first dish a special taste.

How to cook mushroom soup with barley?

If you don't like to fry soup, then the recipe below for mushroom first course will suit you. Only mushrooms are fried in it, and then only so that all excess moisture evaporates from them.

How to cook this soup:

Boil 1.5 liters of broth. Since we need the most light and healthy soup, use chicken meat in the process of cooking the broth for mushroom soup with pearl barley.
Soak 200 g of pearl barley overnight, and in the morning, rinse and add chicken broth. Immediately add 1 whole onion, previously peeled, to the soup (there is no need to chop the onion).
While the soup is boiling, prepare the carrots and potatoes - peel them and cut them into cubes.
In 20 minutes. After the soup boils, add vegetables to it so that they boil for 5 minutes.
Fry 400 g of champignons in a frying pan. Use butter rather than vegetable oil for this. Do not forget to season the mushrooms with spices to your taste.
Pour the mushrooms into the boiling soup and let it simmer for another 10 minutes.
After the specified time, pour 150 ml of cream into the soup, as well as spices and herbs.

Recipe with photo: how to cook salted mushroom soup?

Have you stocked up on canned mushrooms for the winter? Great! There will be a great opportunity to make soup from them with the addition of ham and celery as the main ingredients.

Take 200 g of salted mushrooms that you have and cut them into strips (provided they are large). Immediately place a pot of water on the stove to boil.
You will also need to chop 100 g of smoked ham into strips (do not add it raw to the soup - fry it). This will literally take you 3 minutes.
After this, add mushrooms, chopped onion (1 head), 1 tbsp to the ham. tomato paste. Cover the pan with food with a lid and simmer for 2 minutes.
As soon as the water boils, the resulting frying will need to be poured into it. Immediately you need to add diced potatoes (literally 2 tubers will need to be prepared for this), spices to taste. Let the soup simmer for 15 minutes.
After the specified time, add chopped herbs and 2 sprigs of celery to the soup. Serve the soup with sour cream.

First course of frozen mushrooms: how to cook such mushroom soup?

A good and no less healthy mushroom soup can be prepared not only if they are fresh. Frozen mushrooms can also be used, especially since there are always a lot of them in the supermarket at any time of the year.

The recipe is simple, even a child can handle it:

Take 600 g of mushrooms and defrost them. When they are soft, be sure to squeeze out all the excess liquid.
Chop the mushrooms, if required, and fry them in butter. You need to ensure that all the liquid from the mushrooms evaporates and they acquire a golden crust.
While the mushrooms are steaming, chop 1 carrot and 1 onion with a knife. It is recommended to immediately chop 3 cloves of garlic if you decide to add it.
Fry all the chopped vegetables in a frying pan separate from the mushrooms. Once they are soft, 3 minutes. Before removing the pan from the stove, add 100 g of spinach to the frying.
Then the fried mushrooms and 500 ml of cream are blended in a blender to a thick puree.

Mushroom soup in a slow cooker: how to cook the first course of chanterelles?

Chanterelles are very convenient to use when it comes to making soup. They are small, so you don't need to spend a lot of time chopping and cooking them.

We will tell you how to prepare delicious chanterelle soup in such a convenient kitchen appliance as a slow cooker:

Take 300 g of chanterelles, rinse them thoroughly and remove dirt. These mushrooms have one peculiarity - a lot of sand gets clogged in their pores, which needs to be gotten rid of in order for the dish prepared from chanterelles to be edible.
Pour water over the mushrooms and cook in a small saucepan on the stove.
Chop the onion and carrot (1 unit of each product). Pour them into a multicooker, at the bottom of which place a small piece of butter (50 g will be enough). Turn on the “Bake” mode. With this, the frying will take 20 minutes.
During this time, you need to peel 2 potato tubers and cut them into cubes. As soon as the multicooker beeps, pour the potatoes, mushrooms and 200 ml of heavy cream into the multicooker. Mix everything and pour in water (as much as you see fit).
Turn on the multicooker in the “Stew” mode. The soup will cook for 1 hour, after which you will need to turn on the “Baking” mode for 5 minutes. the soup was ready.
When serving, decorate each serving with croutons and herbs.

How to cook soup with shiitake mushrooms?

If you love mushrooms so much that you try any kind of them, then we recommend making Asian shiitake mushroom soup. Despite such a wonderful name, it is cultivated all over the world, therefore it is widely used in cooking.

The soup made from this mushroom is very light and tasty. You can cook it for yourself for dinner. Here's how to do this:

Take 4 shiitake mushrooms. Cut off the legs, they won't be needed, only the caps are needed.
Peel 20 g of ginger and fill the whole piece (it cannot be crushed) with hot water. Place this broth on the stove to boil. Once this happens, add 1 tbsp to it. miso paste.
After 5 min. After the previous step, add shiitake to the broth. Cook the soup for 15 minutes until the mushrooms soften.
As soon as the soup boils again, add 150 g of tofu cheese.
After 2 min. Remove the ginger from the soup and add chopped green onions instead. The dish is served hot. Nothing is used as additional seasonings.

How to cook mushroom hodgepodge?

Solyanka is an excellent first course for those who are hungover. Mushroom solyanka is more popular than meat solyanka simply because it can be prepared much faster.

If you are a lover of meatless first courses, we offer you an excellent recipe for mushroom solyanka:

First you need to soak the dry mushrooms. Take 70 g of dried porcini mushrooms, fill them with water, and after an hour, put them on the stove to cook, immediately adding grated carrots and a bunch of parsley (chopped). Let the broth simmer for 40 minutes. During the process, you will need to remove the foam from the surface of the broth.
Prepare tomato dressing for the soup: chop 2 onions into strips, fry them in butter, and when they turn golden, add 3 chopped finely chopped fresh tomatoes (it is advisable to get rid of their peels). The roast will simmer for 3 minutes.
After the specified time, you will need to add a few peppercorns and 250 g of sauerkraut with brine to the frying.
In 10 minutes. After the roast is stewed under the lid, add 300 g of fresh cabbage, shredded in the same way as sauerkraut. Only at this stage, scoop up some water from the mushroom broth and add it to the fry, because the cabbage will absorb all the liquid.
Remove the mushrooms and other ingredients from the broth. Instead, add 250 g of pickled mushrooms and finely chopped porcini mushrooms.
After the new mushroom broth has boiled, add vegetable dressing to it and wait again for the soup to boil.
After boiling, add champignons to the soup after 10 minutes. after that - spices, dill and sour cream (it is better to add sour cream in portions).

Mushroom first courses are masterpieces of modern cooking. Here, of course, you shouldn’t show imagination and experiment, because you need to behave with mushrooms with extreme caution so as not to endanger the lives of your loved ones. We hope that our recipes have surprised and delighted you in some way! We wish you that in the kitchen you will always be inspired to create and prepare delicious food for your household and guests!

Video: “Recipe for delicious cream soup”

Special fans of mushrooms will never miss the opportunity to enjoy a rich, but at the same time unusually light mushroom soup. You can cook it from fresh, frozen and dried mushrooms. The main thing is not to overdo it with spices and not drown out the wonderful mushroom aroma.

Mushroom soup - how to cook soup with mushrooms + video

The very first recipe will reveal all the secrets of classic mushroom soup. For thickness, you can add some cereal, for example, buckwheat. The recipe is so simple that even a man can handle it. And this is confirmed by the video at the end.

600 g wild mushrooms;
1 onion;
1 carrot;
4 tbsp. raw buckwheat;
vegetable oil for sautéing;
salt, herbs.

Preparation:

Wash the mushrooms thoroughly to remove sand and debris. Place in a saucepan of suitable volume and fill with cold water.
After boiling, reduce the gas, add a little salt and cook for at least 40 minutes.
Rinse the buckwheat in cold water and add it to the pan along with the grated carrots.
Remove the top layer from the onion, cut a quarter into rings and sauté in a small portion of oil until golden brown.
Place the roast along with the oil into the boiling soup. Cook until the buckwheat is ready.
At the end, add salt if necessary, turn off the heat and serve after 10-15 minutes.

Mushroom soup in a slow cooker - step-by-step recipe with photos

A slow cooker is a real magic pot that produces incredibly rich and tasty mushroom soup. It will take a little longer to cook, but it's worth it.

500 g pork ribs;
500 g of fresh mushrooms (champignons can be used);
1 large potato;
1 large tomato;
medium onion head;
small carrot;
salt;
vegetable oil;
greens optional.

Preparation:

Pour a little oil into the bottom of the multicooker bowl.

2. Cut the mushrooms into quarters, carrots and onions into small cubes.

3. Place prepared vegetables in heated oil. Let them simmer in the desired mode.

4. After 40 minutes, add finely chopped herbs and diced tomato. Stir and simmer for another 20 minutes.

5. Transfer the mushroom mixture to an empty plate. Pour water into the bowl and place the ribs. Cook the broth for 1 hour.

6. Cut the potatoes as usual.

7. As soon as the broth cooking program ends, place the potatoes and mushroom mixture into the bowl.

8. Add salt and cook the soup in the “Stew” mode for another 40 minutes.

Mushroom champignon soup recipe

Previously, fresh mushroom soup was prepared only in season. Today, using champignons, you can cook a fragrant and healthy hot dish at any time.

500 g champignons;
3 potatoes;
one carrot and one onion;
oil for frying;
salt pepper.

Preparation:

Pour approximately 1.5 liters of water into the pan. As soon as it boils, throw in the champignons cut into medium slices. Immediately add a little salt and spices, cook for 10 minutes at low boil.
Peel the potatoes, cut them as usual and add them to the mushroom broth. Cook for another 15 minutes.
Chop the onion and carrot as desired and fry in a small portion of oil until soft. Place the roast into the soup.
After 10 minutes, remove the pan from the stove, wrap it in a towel and let the mushroom soup brew for at least an hour.

The video recipe will tell you in detail how to cook mushroom soup from oyster mushrooms with tomatoes.

Porcini mushroom soup - a very tasty recipe

The porcini mushroom is rightfully considered the king among other species of its family. It is not surprising that porcini mushroom soup turns a banal lunch into a real holiday.

250 g porcini mushrooms;
3 potato tubers;
1 onion;
the same amount of carrots;
1 tbsp. flour;
200 ml cream (optional);
1 tbsp. oils;
1 clove of garlic;
salt;
bay leaf, ground black pepper, a couple of allspice peas.

Preparation:

Wash the mushrooms as best as possible, cut them into large pieces. Place in a saucepan of cold water and bring to a boil. Skim off any foam that appears, add a little salt and cook at light bubbling for at least 40 minutes.
Cut the potatoes into roughly the same slices as the mushrooms. Throw it into the pan along with the bay leaf and allspice.
Fry randomly chopped onions and carrots in any oil as desired. As soon as the vegetables turn golden and become soft, transfer them, along with the fat, to the soup.
Quickly fry a spoonful of flour without oil in a frying pan until caramelized. Wait until it cools down, transfer to a cup and dilute with a couple of tablespoons of cold water until smooth.
In a thin stream, without ceasing to stir, first pour in the flour mixture, and then the warm cream.
Add salt and pepper to taste, add a clove of garlic, passed through a crush. After a minute, turn off the soup.

Delicious mushroom soup with chanterelles

Chanterelles are perhaps the first forest mushrooms to appear on our table. It is not surprising that the soup with them seems even tastier and more aromatic.

3.5 liters of water;
300 g fresh chanterelles;
2 potatoes;
1 carrot;
1 small onion;
salt, oil for frying.

Preparation:

Wash the chanterelles thoroughly, remove small debris and sand. Place them in a saucepan and pour an arbitrary amount of boiling water over them.
Leave for 7-10 minutes, drain the liquid and rinse again in cold water.
Boil 3.5 liters of water and place the prepared mushrooms in it. As soon as it boils again, skim off any foam that appears and reduce the heat. Cook for about 1 hour.
Then add the potatoes cut into arbitrary slices.
Grate the carrots coarsely, chop the onion. Fry in vegetable oil, bringing the vegetables until soft and lightly golden brown.
Place the roast in the boiling soup and cook for another 20–25 minutes.
Finally, add salt to your taste.

How to make mushroom soup from dried mushrooms

The beauty of dried mushrooms is that you only need one large handful to make the soup. And the taste and richness will be the same as with fresh ones.

50 g dried mushrooms;
1.5 l of water;
4 medium potatoes;
1 small carrot;
1 onion splinter;
2 bay leaves;
2 tbsp. flour;
a piece of butter for frying;
salt.

Preparation:

Rinse dry mushrooms to remove any possible dust and pour a glass of boiling water. Leave for half an hour to swell.
Peel the carrots and onions, chop finely and fry in butter until caramelized. Finally, add flour, stir quickly and after 1-2 minutes turn off the heat.
Pour the water in which the mushrooms were soaked into a pan of boiling water. Cut the mushrooms themselves into small pieces and send them there.
After 20 minutes of continuous boiling over low heat, add potatoes cut into small cubes.
After another 10–15 minutes, add the roast, salt and bay leaves.
Cook for another 10-15 minutes until the potatoes are soft. After turning off the heat, let the mushroom soup sit for at least 15 minutes.

Cream of mushroom soup or puree soup

The unusually delicate and smooth consistency of the mushroom cream soup, combined with its wonderful aroma, captivates from the first spoon. This dish will suitably decorate a gala dinner.

500 ml vegetable or mushroom broth;
400 g champignons;
a small piece of celery root;
1 medium carrot;
2 medium onions;
2–3 garlic cloves;
250 ml dry wine (white);
¾ very fat (at least 35%) cream;
a pinch of thyme;
salt, ground black pepper;
olive oil;
some hard cheese for serving.

Preparation:

Cut the onions into medium half rings. Pour olive oil into a deep frying pan; once it is hot, add the onion. Fry over low heat, stirring occasionally, for at least 25–30 minutes.
At this time, wash and peel the mushrooms, set aside one of the most beautiful ones (for decoration), cut all the rest into several parts. Cut the carrots and celery root into circles, chop the garlic as desired.
Pour a little oil into a thick-walled pan and fry the celery and carrots until soft (about 10 minutes). Add garlic and mushrooms, stir-fry for another 5 minutes.
Throw a pinch of thyme into the pan and pour in the wine. Once boiling, cook the vegetables over low heat for 5 minutes, uncovered.
Later add caramelized onions, salt, pepper and pour in the broth. Once the soup comes to a boil, simmer for another 7-10 minutes over medium heat until the liquid has reduced by about half.
Puree the soup with an immersion blender until smooth, reduce the heat to low. Pour in the cream, stir and heat for a minute, without letting the mixture boil.
To serve: cut the reserved mushroom into thin slices, cheese into oblong flat slices. Pour a serving of mushroom puree soup into a plate, place a slice of cheese and a plate of mushroom on top.

Mushroom soup made from frozen mushrooms

If you managed to freeze a lot of different mushrooms during the mushroom season, then you can cook delicious soups from them all year round. They can be eaten during fasting and even during a diet.

3.5 liters of water;
400 g frozen mushrooms;
2 medium onions and carrots;
1 tbsp. raw semolina;
4 medium potatoes;
50 g butter;
salt;
greens and sour cream for serving.

Preparation:

Remove mushrooms from the freezer approximately 20–40 minutes before cooking.
Pour cold water into the pan, add slightly thawed mushrooms and bring to a boil over medium heat. As soon as it boils, reduce the heat and simmer for 20 minutes.
Peel the potatoes, chop them as desired and place them in the pan with the fungi.
Finely chop the onion and grate the carrot. Fry until golden brown in butter heated in a frying pan.
Transfer the roast to boiling soup, add salt and other seasonings to your taste.
Wait until the potatoes are completely cooked and add the raw semolina in a thin stream, remembering to stir vigorously to prevent lumps from appearing.
Boil for another 2-3 minutes and turn off the gas. Serve after another 10–15 minutes with herbs and sour cream.

It is believed that the French invented mushroom soup with cheese. Today, any housewife can prepare this popular hot dish if she follows a simple step-by-step recipe. Important: this soup cannot be prepared for future use, so take ingredients strictly for a certain number of servings.

400 g of good hard cheese;
300 g mushrooms;
1.5 l of water;
2–3 potatoes (possible without);
2 tbsp. butter;
2 large onions;
½ tbsp. dry white wine;
4 tbsp. olive oil;
3 tbsp. flour;
salt, white pepper; nutmeg;
½ tbsp. cream;
several sprigs of fresh celery.

Preparation:

Cut the potatoes and mushrooms into approximately equal cubes, one onion into thin strips.
Heat about 2 tbsp in a saucepan. olive oil and fry the vegetables for a couple of minutes over high heat.
Pour in the wine and simmer for a couple more minutes until the alcohol evaporates. Pour in the required amount of hot water, after boiling, remove the foam, reduce the gas and cook for about 20-25 minutes.
Add finely chopped celery leaves and puree the hot soup with an immersion blender.
Salt the mushroom puree soup to taste, add mild white pepper, nutmeg and finely grated cheese.
Bring the mixture over low heat to a light boil, pour in the cream and add butter. Turn off the heat and leave for a while.
In the meantime, cut the second onion into thick rings, carefully roll them in flour and fry them on both sides in the remaining olive oil. Serve fried onion rings with cheese and mushroom cream soup.

Soup with mushrooms and melted cheese

Ordinary processed cheese completely replaces expensive hard cheese. The dish turns out to be more affordable in cost, but no less tasty and rich.

500 g fresh champignons;
3–4 potatoes;
1 onion;
2 good quality processed cheese;
50 g medium fat cream;
40 g butter;
salt, nutmeg, white pepper to taste.

Preparation:

Pour approximately 1.5 liters of water into a small saucepan. Bring to a boil and add the diced potatoes.
While the potatoes are cooking, cut the champignons into thin slices. Heat the oil in a frying pan and fry the mushrooms for 3-5 minutes while stirring.
Add onion, cut into quarter rings, to the pan with the mushrooms. Sprinkle with pepper and nutmeg and cook for another 3-5 minutes.
Quickly cut the processed cheese into small cubes so that it melts faster and place them in the frying pan. Add some broth from the pan.
Simmer the mixture for a couple of minutes. As soon as the cheese is completely melted, pour the cheese and mushroom mixture into the pan.
Add salt to your taste, pour in warm cream, let it boil and turn off the heat.
After 5-10 minutes of steeping, serve.
Do you want to make a rich mushroom soup with cheeses in chicken broth? Watch detailed video instructions.

Mushroom soup with cream - a very delicate recipe

Very delicate creamy mushroom soup is served in many restaurants as an exquisite delicacy. But using the following recipe, it will not be difficult to prepare it at home.

300 g champignons;
1 small onion;
1–3 potatoes;
150 ml heavy cream;
30 g butter;
salt, herbs.

Preparation:

Bring about 1.5 liters of water to a boil. Add peeled and cut into small cubes potatoes. (Using potatoes, you can adjust the thickness of the soup: for a thin one, 1 tuber is enough; for a thicker puree, take 2-3 pieces.)
Wash the champignons, peel off the outer skin and cut into slices. Fry them until golden brown in half a portion of butter.
Transfer the fried mushrooms to an empty plate, and in a frying pan, adding the remaining oil, sauté the onion, cut into half rings.
As soon as the potatoes are soft, add mushrooms and onions to the soup and simmer on low for no more than 5 minutes.
Add salt, pour in heavy cream at room temperature, bring to a boil. Throw in the finely chopped herbs and turn off the heat.
Let stand for 3-5 minutes and puree the soup with a blender until creamy.

Mushroom soup with barley

Pearl barley is very beneficial for the body, and especially for the brain. It has been proven that pearl barley sharpens thinking and increases intelligence. Don't miss the opportunity and prepare mushroom soup with barley.

0.5 tbsp. raw pearl barley;
300 g mushrooms;
5–6 medium potatoes;
1 onion;
vegetable oil;
laurel;
salt;
a few peas of allspice.

Preparation:

First, wash the pearl barley well and fill it with cold or hot water. Leave for about half an hour.
At this time, cut the mushrooms into medium pieces and place them in a saucepan with boiling water (2.5–3 l). Boil them on low gas for 15–20 minutes.
Remove the boiled mushrooms with a slotted spoon. Strain all the liquid from the pearl barley and add it to the boiling mushroom broth. Cook for about 30–40 minutes.
Now add peeled and diced potatoes to the soup.
Finely chop the onion and quickly fry it in a small portion of vegetable oil until golden.
Add the mushrooms from the broth and fry everything together on low gas for another 5-7 minutes.
Transfer the fried mushrooms to the soup, add salt and season to taste. If the pearl barley is not soft enough, then cook until it is completely cooked; otherwise, 3–5 minutes with a quiet bubbling is enough.
Remove from heat and let soup sit for at least 15 minutes.

Mushroom soup prepared according to the following recipe turns out even tastier and richer. Chicken meat adds special satiety to it.

300–400 g chicken fillet;
300 g mushrooms;
150 g thin vermicelli;
one medium onion and one carrot each;
2–3 garlic cloves;
butter and vegetable oil;
salt, dill.

Preparation:

Use fresh or frozen mushrooms. (You can also use dry ones in quantities of about 50 g, but they should be soaked in advance.) Place them in cold water, bring to a boil, skim off the foam and cook at low bubbling for about an hour.
Peel the potatoes, cut them as desired and place them in a saucepan with boiling mushroom broth. The mushrooms themselves can be left in the soup if desired or used to prepare other dishes.
Cut the chicken fillet into small pieces. Heat a mixture of butter and vegetable oil (1 tablespoon each) in a frying pan and fry the chicken until golden brown.
During this time, peel and cut the onions and carrots. Fry with the chicken until golden brown (5-7 minutes).
Place the fried meat in the soup and cook until the potatoes are fully cooked.
Add salt to taste, throw in a couple of handfuls of thin noodles. Boil for 2-5 minutes (depending on the quality of the pasta), add chopped garlic and turn off.
Let the soup sit for 10–15 minutes, while the noodles will cook and the food will cool a little.

How to cook mushroom soup from fresh mushrooms

The classic recipe will describe step by step the process of preparing fresh mushroom soup. In addition to the main ingredient, you will need the most common products that are always in the kitchen.

150 g of fresh (any) mushrooms;
1 medium carrot;
1 onion;
3–4 medium potatoes;
1 tbsp. butter;
the same amount of vegetable matter;
salt.

Preparation:

Wash fresh mushrooms thoroughly, remove the skin if necessary, cut off all damaged areas and the edge of the stem.
Cut the prepared mushrooms into large pieces and place them in a saucepan with 3 liters of cold water. Immediately add a little salt and cook after boiling for about 20-25 minutes, until the mushroom pieces sink to the bottom.
In the meantime, peel the potatoes and chop them into small cubes. Once the mushrooms are cooked, add the potatoes.
Grate the peeled carrots coarsely, chop the onion into quarter rings. Fry the vegetables in heated vegetable oil until soft and a caramel crust appears.
About 15–20 minutes after adding the potatoes, transfer the fried vegetables into a pan of boiling soup.
Add salt to your taste, boil for another 5-7 minutes and remove from the stove.
Throw a piece of butter into the pan and, if desired, chopped herbs. Serve after 10-15 minutes.

How to cook soup with mushroom broth - recipe

Boiled mushrooms for another dish? Don't discard the broth - it will make an amazing soup!

2 liters of mushroom broth;
5–6 potatoes;
1 onion;
1 tbsp. milk;
2 tbsp. flour;
vegetable oil for sautéing;
a pinch of dry basil;
salt.

Preparation:

Place the broth over high heat and bring to a boil.
Peel the potatoes, cut into medium cubes and place in the boiling mushroom base. After boiling, reduce the heat.

To prepare a real mushroom soup, you first need mushrooms. Dried, salted, fresh, even just pickled will do. Mushroom soup recipes are quite varied; in addition to mushrooms, vegetables and even dairy products are added to this dish. Mushroom-based soups are tasty and also filling. They can be served to the table in winter and summer. To prepare a truly delicious dish, you need to familiarize yourself with some simple rules.

Origin of mushroom soups

Mushroom soups gained particular popularity in Europe, however, historians consider their homeland to be Asia. Porcini mushrooms, shiitake or potrobello were used to prepare them. Since it was not difficult to find mushrooms, soups were prepared from them quite often. They were loved by poor and very rich families.

Mushroom soup prepared with the addition of milk or cream is considered traditional. At the end of cooking, cheese is added, and the dish itself is brought to the consistency of puree. Cream soups with mushrooms have been prepared in Europe since around the 17th century. In France, they learned to grow champignons in an artificial environment. Mushroom puree soup first appeared among French chefs.

Mushroom soups and their benefits for the body

Almost everyone likes mushroom soup. The delicate taste and exquisite aroma will not leave either children or adults indifferent. In addition to its unique taste, this dish has a lot of useful properties. Mushrooms are practically not inferior to meat products in terms of calorie content and nutritional value. They are a source of protein, and due to the lack of fat, they are often used in dietary nutrition.

Mushrooms contain lecithin, which helps cleanse blood vessels of cholesterol plaques. They also contain many antioxidants, zinc, potassium, and other microelements necessary for the human body. They are rich in vitamins.

Important! The mushroom cap contains the most microelements. The leg is not so rich in nutrients. Many recipes do not use the legs at all.

What mushrooms are mushroom soup made from?

Preparing mushroom soup is not at all difficult, so recipes for similar dishes can be found in almost all countries of the world. This is also due to the presence of a large number of edible varieties. The most refined and aromatic dish is considered to be one prepared with noble mushrooms:

white;
boletus;
boletus;
saffron milk caps.

They also use champignons and oyster mushrooms, which are grown at home today. Thanks to this method of cultivation, they do not accumulate toxic substances; they are used to prepare a wide range of dishes. The recipe for oyster mushroom soup is quite simple, so preparing a delicious dish based on them will not be difficult.

As already mentioned, soups can be prepared from mushrooms preserved in any way, if fresh ones are simply not available. You can cook mushroom soup from frozen mushrooms. Before cooking, dried and fresh products are sorted. Those infected with larvae, rotten and moldy are removed from the bag of dried mushrooms. Fresh ones are sorted, removing wormy, heavily soiled and damaged specimens. The legs are cleaned by cutting off the part that is most contaminated with soil.

Freshly picked, sorted, processed mushrooms are washed with water, then soaked for some time in an acidified solution. This is necessary to prevent the products from darkening. Large specimens are cut into pieces, small ones are cooked whole. Experienced chefs recommend a recipe for mushroom champignon soup. It is prepared quite simply, but turns out very tasty.

Features of preparing mushroom soups

Mushroom soup from champignons is prepared using the decoction obtained from boiling them. Some recipes use vegetable or meat broth as a base. Additional components give mushroom soup a rather original taste. To prepare it, vegetables, root vegetables, various cereals, and pasta are used. Mushroom soup with barley is very tasty. The dish turns out to be quite original with the addition of shrimp, cream, and delicious hard cheese.

The most suitable seasonings for this dish are herbs, garlic, and onions. Also, to preserve the original taste, experts do not recommend cooking such dishes over high heat.

How to cook mushroom soup correctly

Below are some tips for preparing a delicious and rich mushroom soup. Using them you can achieve true harmony of taste.

Mushrooms should not be finely chopped or grated. Some recipe options call for cutting only in half or even whole pieces.

To improve the taste of the first course, you should not limit yourself to one type of mushroom, for example, champignons. By adding any forest specimens, you can achieve an expressive, unique taste. This creamy mushroom soup recipe will help you verify this.

Some well-known recipes use pre-frying of mushrooms over high heat. This cooking option helps to quickly reveal their pleasant aroma. They are placed in the pan only after such processing.

When preparing soup, be careful not to overcook the vegetables.

Dried foods must be soaked in milk with added salt before cooking. After this treatment, dried products become almost like fresh ones.

Large specimens of mushrooms are best cooked whole and cut after cooking.

Champignons should not be washed with a brush, as it can damage the surface layer where all the flavor is concentrated. Parts that are not very dirty should be cleaned with a cloth slightly moistened with water.

If you want to cook mushroom soup with cream, it is best to add it hot, so the dish does not lose its beautiful color.

Important! Any mushroom dishes must be well salted. If you accidentally end up over-salting, you can correct this by adding a few more mushrooms or lightly fried flour in oil.

The most delicious mushroom soup recipes

We present to your attention the most delicious mushroom soup recipes that will definitely not leave even the most sophisticated gourmets indifferent. We hope that you will appreciate them, and also share your recipes and secrets of making your own mushroom soup.

Dried Mushroom Soup Recipe

This soup doesn’t take long to prepare, but it turns out very nutritious, satisfying and tasty. It is usually served with herbs, sour cream, and croutons.

Required ingredients:

dried mushrooms approximately 50-75 grams;
potatoes 4 small tubers;
carrots 1 pc.;
laurel leaf;
black peppercorns;
flour gram 50;
butter – 15 grams.

How to cook:

The prepared mushrooms must be poured with a small amount of boiling water, then left to soak for about 25 minutes. After this process is completed, you should not throw out the water, as it will be used to prepare the future dish.

Next, prepare the dressing for the soup. To do this, melt butter in a frying pan, in which finely chopped onions and chopped (using a grater) carrots are fried. Two minutes before the end of frying, add flour to the pan and mix thoroughly.

Boil clean water in a separate pan. The soaked mushrooms are cut into small slices and dipped in boiling water. Add the water that remains after soaking, and after 20 minutes add chopped potatoes. And after another ten, add vegetable dressing with flour, as well as salt, bay and pepper. After this, cook the dish for about eight more minutes. Experienced chefs recommend steeping prepared mushroom soup from dry mushrooms for about an hour.

Mushroom soup from frozen mushrooms is prepared according to the same principle as from dried ones. The only difference is that there is no need to soak food from the freezer. By the way, you can use hot red pepper instead of black pepper. It pairs perfectly with a similar product.

This dried mushroom soup recipe can be easily prepared in a slow cooker. This method of cooking will significantly reduce the time spent in the kitchen. Also, using similar kitchen appliances, you can cook a wonderful mushroom soup made from champignons.

Important! You can add nutmeg as a seasoning to mushroom soup. It goes well with such products.

Cream of mushroom soup with champignons and chicken

This dish must be prepared by following the recipe exactly. Thanks to this, the food will turn out really tasty, rich and very tender.

To prepare mushroom soup with chicken, you will need the following products:

chicken meat about 300 grams;
vegetable oil – a couple of tablespoons;
2 onions;
butter about 30 grams;
flour 2 tablespoons;
cream with fat content from 20% - 1 glass;
fresh champignons 0.5 kg.

How to cook:

A delicious dish prepared using a technology such as a cream of mushroom soup recipe will not take much time. Broth is prepared from chicken meat, and chicken pieces are removed. The mushrooms are chopped into small pieces, and the onions are finely chopped. All this is briefly sautéed in sunflower oil until completely softened. The resulting vegetable and mushroom dressing is placed in a blender, a glass of broth is added and everything is ground to a creamy consistency.

Melt the butter in a separate saucepan, sprinkle it with two tablespoons of flour and keep it on the fire until it browns. Next, add a mixture of mushrooms and onions, add the remaining chicken broth and bring to a boil. After five minutes, slowly and carefully add cream and add spices. That's it, the mushroom soup made from champignons is ready. It is served hot, sprinkled with herbs and croutons.

Many housewives add grated cheese in addition to cream before finishing cooking. Mushroom soup with cheese is very tender and nutritious. It is usually served for lunch so that the human body gets a big muscle boost from pure protein for the rest of the day.

You can also use processed cheese for this purpose. Many housewives love the famous Soviet cheese product “Druzhba”. Thanks to it, mushroom soup with melted cheese turns out to be delicious and very delicate in taste.

Important! The first mushroom dish will be much tastier the day after cooking.

Making mushroom soup in a slow cooker

How to cook mushroom soup in a slow cooker? First, the mushrooms are processed. They must be sorted out to remove any darkened and moldy pieces, and then washed thoroughly. Mushrooms are cut into slices. In order for the taste of the dish to be fully revealed, you should not do it very finely.

The remaining vegetables are peeled, finely chopped or cut into cubes. All crushed products are placed inside the multicooker bowl. Depending on the amount of ingredients used, pour water and set the equipment to cooking mode.

The preparation time for this dish is only 25 minutes. The finished dish is poured into a blender, low-fat cream is added, salted and ground to a paste. You can serve the dish with crackers or croutons, sprinkled with a little herbs.

This recipe makes a very tasty mushroom soup made from porcini mushrooms.

Everyone loves them, both adults and children. They have valuable nutritional and beneficial properties. The delicate and delicate aroma and bright taste make dishes made from them simply magical. Processing porcini mushrooms is much easier because they are quite large. To enhance the flavor, they are often fried before cooking.

Mushroom soups prepared according to these recipes turn out really tasty, satisfying and healthy. If you have never prepared such a dish before, then you should definitely try to please your loved ones with this wonderful dish.