The pleasant rich taste of mushroom soup warms you up on cold days, saturates you with useful substances, and gives you strength and energy. Figure out how to cook it so that the resulting dish will captivate all family members. For cooking, there are special recommendations, tips on choosing ingredients, combining flavors and using seasonings.
How to cook cream of mushroom soup
If a housewife wants to know how to cook mushroom soup, then she needs to start by choosing the ingredients. A dish is prepared from dried, fresh or frozen mushrooms. If a freshly assembled version is used, the product must be cleaned and rinsed. Dried ones will have to be soaked before cooking and pre-boiled. You can freeze mushrooms yourself, and use them without defrosting so as not to lose them. useful material and not turn them into a slippery mass. You just need to put them in boiling water.
Proper puree soup mushroom has a thick, uniform consistency, but not so thick that a spoon would stand there. This homogeneity is achieved by using a blender or food processor. When obtaining a thicker dish, the mass is diluted with liquid warm cream or broth. If the soup has cooled down and needs to be reheated, use a microwave or stove over low heat with constant stirring.
In addition to the main ingredients, the cream of mushroom soup contains: various additives:
- potatoes, carrots, onions;
- noodles, vermicelli;
- cauliflower, broccoli;
- pearl barley, buckwheat, rolled oats;
- beans, peas;
- eggplants, zucchini;
- Beijing or;
- pumpkin, spinach;
- prunes;
- fried bacon;
- petiole celery;
- chopped nuts;
- shrimps;
- cheese, cream.
What mushrooms are soup made from?
The first step to making the dish is choosing mushrooms for the soup. Fresh ingredients, added to the first are champignons and oyster mushrooms. Dry or frozen mushrooms suitable for this dish are wild mushrooms. The most rich, nutritious and aromatic soups are considered to be made from porcini mushrooms and saffron milk caps. Less nutritious are milk mushrooms, boletus and aspen mushrooms.
The lowest nutritional properties has a mushroom soup made from moss mushrooms, honey mushrooms, russula, boletus, and oyster mushrooms. Wherein low calorie content for gourmets it goes well with the most attractive taste. Champignon is popular and is always available in stores at any time of the year. Only young mushrooms with plates are suitable for cooking. white and with a dome-shaped hat.
How to clean mushrooms
Before cooking classic soup Many housewives wonder how to clean mushrooms and whether it is worth processing them at all, or whether just one rinse with water is enough. Professional chefs give advice on how to prepare raw materials. Fresh, clean mushrooms can only be washed in water, but contaminated or damaged specimens should not only be rinsed, but also clean off unattractive areas. If champignons are used, they do not need to be soaked to prevent them from absorbing water.
To prepare puree soup with a mushroom base, forest raw materials are often used, which require more careful preparation and cleaning. First, the mushroom stems need to be washed and cleaned of dirt, and any stuck debris must be removed from the caps. It is better to start with young and strong ones, leaving the old specimens for last. If the mushroom is spoiled or wormy, you can soak it in cool salted water.
Use old mushrooms to make a rich creamy soup mushroom taste, you need to remove the pulp damaged by worms and insects, rinse them thoroughly before cooking. Cleaning always starts with the feet. Then they move on to the cap; for convenience, the mushroom is cut. From clean and young-looking specimens, scrape off the upper part of the skin - with a dry cloth or knife. The cap is washed with water, and if it is large, it is cut in half to inspect for worms.
Cream of Mushroom Soup Recipe
Having selected the ingredients and studied step-by-step photo and video tutorials on how to prepare mushroom soup, you can begin cooking. You can prepare the dish either in a saucepan or using a slow cooker, season it with spices, add dairy products for taste and roast meat for satiety. The recipe for mushroom soup can be different - it can be cream soup with cream based on white or champignons, cheese, chicken, potato.
Champignon cream soup
Simplest lean soup with champignons dietary properties due to the use of broth not on meat, but on vegetables. It is good to eat during fasting or on a diet to keep the body in a good position without starving. The dish is served with decorations in the form of dill and croutons. For taste, you can add low-fat sour cream or yogurt. Delicious and quick recipe How to prepare the delicacy is below.
Ingredients:
- potatoes – 3 pcs.;
- carrots – 1 pc.;
- onion – 1 pc.;
- champignon – 0.3 kg;
- garlic – 1 clove;
- flour – 1.5 tablespoons.
Cooking method:
- Boil whole potatoes, carrots and half an onion in water and salt over medium heat.
- While the vegetables are cooking, fry the chopped onion with mushroom slices and flour in a separate frying pan, add a little salt.
- Prepared vegetables mix with onion and mushroom frying, pour into a blender with a small amount broth, make puree.
Creamy mushroom soup with champignons
Special rich taste Creamy mushroom soup prepared using cream has a creamy aroma. They also give the dish a lightened shade, thanks to which it looks good in the photo. The dish is served poured into plates, decorated with herbs and croutons from white bread, sour cream. Children and adults love puree soup for pleasant aroma and rich taste.
Ingredients:
- champignons – 0.6 kg;
- potatoes – 4 pcs.;
- onion – 1 pc.;
- greens - a bunch;
- cream - half a liter.
Cooking method:
- Chop the onion and fry in a frying pan with oil over medium heat until golden brown. Add champignon slices there.
- Peel the potatoes and cook in a saucepan with water and bay leaf.
- Once ready, grind all the ingredients in a blender. Pour in the cream and beat again.
Mushroom cream soup from porcini mushrooms
Beautiful coffee color The difference is in the creamy porcini mushroom soup. It is very quick and easy to prepare. Porcini mushrooms give special taste and the rich aroma of the dish make the first dish very nutritious and healthy. In combination with chicken broth, the soup becomes high in calories, so it is good for satiation. The recipe can be varied by adding cream for piquancy.
Ingredients:
- porcini mushrooms – 0.4 kg;
- onions – 2 pcs.;
- butter– 50 g;
- chicken bouillon– 0.4 l;
- heavy cream– 0.2 l;
- greens - a bunch;
- ground white pepper- a pinch.
Cooking method:
- Chop the onions, wash the mushrooms, dry and chop.
- In a deep frying pan, fry the onion in half the amount of oil until golden brown, add the mushrooms. Continue frying for another 5 minutes.
- Pour the broth into the pan, add the onion-mushroom mixture, cook for 17 minutes over medium heat.
- Pour into a blender and grind until pureed. Strain.
- Return to the pan, boil, add cream, salt and pepper.
- Heat for 5 minutes with constant stirring.
Cream of mushroom soup with cheese
considered original cream cheese soup with mushrooms, if you add noble blue cheese with mold. This Flemish recipe has a spicy, rich taste. In addition to its mushroom hue, the puree soup has a slight sourness and creamy aroma. Thyme added to it gives a touch of Mediterranean cuisine and looks great in photos as a decoration.
Ingredients:
- champignons – 0.4 kg;
- potatoes – 2 pcs.;
- onion – 1 pc.;
- cream 15% fat – 0.4 l;
- vegetable broth– 0.7 l;
- garlic - clove;
- blue cheese with mold – 0.1 kg;
- thyme – 3 sprigs.
Cooking method:
- Chop the onion and garlic, fry in olive oil until golden brown.
- Peel the potatoes, cut into cubes, place in boiling broth, cook for 5 minutes. Place mushroom slices there and cook for another 10 minutes.
- Add the onion-garlic frying, thyme, cook for a couple of minutes. Add salt and pepper, add crumbled cheese, stir until completely dissolved.
- Puree with a blender.
Mushroom puree soup in a slow cooker
Prepare delicious and aromatic Mushroom cream soup It’s easy in a slow cooker because you don’t need to spend a lot of time cooking - just prepare the ingredients. Garnishing the creamy mushroom soup with a sprig of parsley or tarragon will add a special richness and nuances that highlight the creamy texture. Variations in the recipe include replacing water with chicken or vegetable broth, adding oregano, nutmeg, sage, .
Ingredients:
- champignons – 0.4 kg;
- potatoes – 0.4 kg;
- onion – 100 g;
- water – 3 glasses;
- cream 15% fat - half a glass.
Cooking method:
- Rinse the champignons with running water and cut into 4 parts. Peel the potatoes, wash them, cut them into cubes. Peel the onion and cut into small cubes.
- Place vegetables and mushrooms on the bottom of the multicooker bowl, pour in water. Close the lid and set the soup mode.
- After finishing cooking, pour the mixture into a saucepan, pour in the cream, season with salt and spices.
- Puree the mixture using an immersion blender.
- Instead of a blender, you can use a food processor or rub the mixture through a sieve.
- To enhance the flavor, the onions and mushrooms can be processed (fry) before placing in the slow cooker.
Cream soup with mushrooms and chicken
To make it satisfying chicken cream soup with mushrooms, you need to use the fillet to prepare the broth and add to the soup itself creamy mass. This dish is high in calories, quickly satisfies hunger, and serves a great option served as the first one, will find its place in the daily diet. Instead of chicken, you can take any meat - turkey, rabbit, beef.
Ingredients:
- champignons – 0.25 kg;
- chicken fillet– 0.25 kg;
- potatoes – 0.35 kg;
- carrots – 100 g;
- onion – 100 g;
- cream 20% fat - 1.5 cups.
Cooking method:
- Pour 1.5 liters of water into a saucepan, boil the chicken, cut into cubes. At this time, peel the potatoes and cut into cubes.
- When the water boils, add the potatoes and boil until tender. Peel the mushrooms, cut into slices, chop the onion, grate the carrots.
- Fry the champignons in a dry frying pan until the water has evaporated. Add onions and carrots, simmer for a couple of minutes, pour in cream. Cook over low heat until the mixture thickens.
- Place all parts of the mixture into a blender, beat, season with salt and pepper.
Cream soup of dried porcini mushrooms
Very tasty and richly flavored cream soup made from dried mushrooms, and those who doubt how to prepare the delicacy are better off taking forest ones. The first dish looks appetizing in the photo and in real life, has bright taste. It perfectly nourishes the body. For piquancy, mustard seeds and garlic are added to the first dish. The resulting sharpness will definitely be smoothed out creamy taste dairy products.
Ingredients:
- dried mushrooms– 0.2 kg;
- onion – 1 pc.;
- garlic - clove;
- potatoes – 2 pcs.;
- mixture of vegetable and butter - 4 tbsp. l.;
- mustard seeds - a teaspoon;
- broth - 1 l;
- water - glass;
- cream 20% fat - a glass.
Cooking method:
- Wash and peel the vegetables, cut the onion into half rings, potatoes into cubes, pass the garlic through a press.
- Rinse the dried whites and pour boiling water for a third of an hour.
- In a 3-liter saucepan, saute the onion, garlic, and mustard in a mixture of oil. Add the soaked mushrooms along with water there. Pour in the broth.
- Add potatoes, cook until half cooked. Add salt.
- Pour out a glass of broth and replace it with cream. Beat with a blender.
- When receiving too thick cream soup dilute it with broth.
Creamy mushroom soup made from frozen mushrooms
Prepare delicious and aromatic creamy soup Any housewife can make frozen mushrooms. You can use any options - champignons, chanterelles, boletus, white. The main thing is not to defrost them, so that they do not spread into an unpleasant slimy puddle, but retain the elasticity of each piece. To do this, pour them directly into boiling water and cook until tender. It is good to serve the dish with parsley.
Ingredients:
- frozen mushrooms – half a kilo;
- onion – 1 pc.;
- carrots – 1 pc.;
- parsley - a bunch;
- vegetable oil – 2 tbsp;
- vegetable broth - 1.5 cups.
Cooking method:
- Chop the onion and carrots and fry in oil.
- Pour the broth into the pan, bring to a boil, add mushrooms, add frying.
- Bring to a boil, add chopped parsley.
- Place everything in a blender and blend until creamy.
Mushroom soup with melted cheese
The creamy soup with melted cheese and mushrooms has a rich, creamy taste, which satisfies well and warms you up in cold weather. It has a delicate consistency and cooks quickly. Serve the dish well hot, garnishing each plate with chopped herbs and croutons prepared without eggs - simply fried in butter with herbs.
Ingredients:
- chicken broth - half a liter;
- champignons – half a kilo;
- potatoes – 4 pcs.;
- onion – 1 pc.;
- processed cheese – 2 pcs.;
- dill - a bunch.
Cooking method:
- Boil chicken broth, add potato cubes to it, boil until tender.
- Grate the cheese into the broth, stir until dissolved. Grind the mixture in a blender.
- Chop the onion and mushrooms for frying, place in a blender, and chop again.
Wild mushroom soup
Cream soup from forest mushrooms, prepared on the basis of . This a real delicacy, because it is prepared using dry white wine, cream gives it a delicate taste, and thyme gives it a piquancy. Exquisite delicacy good served with rye croutons, sprinkle herbs, flax seeds, pumpkin or sesame seeds on top.
Ingredients:
- chanterelles – 0.4 kg;
- chicken broth – 0.9 l;
- white wine - half a glass;
- onion – 1 pc.;
- cream 20% fat – 225 ml;
- thyme greens - 1 tbsp.
Cooking method:
- Wash the chanterelles and heat them in a frying pan. olive oil, fry the mushrooms over high heat until the liquid evaporates.
- Reduce heat, fry for a couple more minutes, add chopped onion and simmer until soft. Pour in the wine, stirring, and evaporate.
- Add the onion-mushroom mixture to the broth, boil, and cook for a quarter of an hour. Add thyme 5 minutes before the end. Puree with a blender, pour in warm cream, season with salt and pepper.
- Pour back into the pan and boil.
Video: creamy soup with mushrooms and potatoes
Such soups have a special aroma and taste and are great for warming in cold weather. Therefore, today we will teach you how to properly prepare pureed mushroom soup and tell you several cooking options.
Delicate cream soup with melted cheese
This is the most popular recipe mushroom soup.
Ingredients:
- fresh champignons – 0.5 kg;
- vegetable oil - for frying;
- potatoes – 0.5 kg;
- processed cheese- 2 pieces;
- onion – 2 heads;
- dill – 1 bunch;
- salt - to taste.
Preparation:
- Fill a pan with purified water and put it on gas.
- Peel the potatoes and cut into cubes.
- Grate the processed cheese.
- When the water boils, salt it. Add potatoes and cheese to the pan, mix everything. Let the soup simmer over low heat.
- Now let's take care of the mushrooms. The champignons need to be washed thoroughly.
- Cut the mushrooms into slices.
- Heat a frying pan and add mushrooms into it. They will immediately release the juice and stew in it.
- When all the water has evaporated, add salt to the mushrooms and pour in the oil. Fry mushrooms over medium heat.
- Peel the onion and chop it very finely.
- Add the onions to the mushrooms 5 minutes before they are ready.
- Now set aside a few slices of mushrooms; we will use them to decorate our soup.
- Pour the mushrooms into the soup and cook everything together for about 10 minutes.
- Wash the dill and chop it very finely.
- At the end of cooking the soup, add dill to it.
- Take an immersion blender and blend our soup until smooth.
- Turn the soup to low and simmer for a bit. When it boils, you can remove the pan from the heat. Leave it to brew.
- Champignon puree soup is ready!
French cooking recipe
Ingredients:
- champignons – 0.5 kg;
- flour - 3 tbsp. spoons;
- lemon juice– 1 teaspoon;
- chicken broth – 2 l;
- salt and pepper - to taste;
- egg yolks – 2 pieces;
- butter – 0.1 kg;
- cream – 0.1 l;
- onion - 1 head.
Preparation:
- Wash the mushrooms and cut them in half. Cut the champignon caps into slices and the legs into cubes.
- Chop the onion.
- Place about 30 grams of butter into the pan. When it melts, add the onion and turn the heat to low. Let it cook for about 10 minutes.
- In a separate saucepan, make chicken broth.
- At the end of frying the onions, add flour and mix everything.
- Now take ready broth and add to the onion. Pour the liquid in a thin stream, stirring the onion all the time so that no lumps form.
- Add chopped mushroom stems, salt and pepper to the pan. Mix everything thoroughly and leave the mixture to continue cooking over low heat for half an hour.
- Dissolve the remaining oil in a frying pan and fry the champignon slices in it for about 5 minutes.
- Then add a little salt and lemon juice to the mushrooms, mix everything and leave to fry for another 5 minutes.
- Sprinkle fried mushrooms into the soup, mix everything and cook for about 10 minutes.
- In a separate container, beat the yolks.
- Add cream to them. Beat everything until smooth.
- Now take a tablespoon and add the soup to the yolks, whisk everything again.
- Continue adding soup one spoon at a time until you have 2 cups of egg mixture.
- Pour the eggs into the soup very slowly, remember to stir everything constantly.
- Boil the soup over low heat for another 5 minutes and turn it off. The main thing is not to bring it to a boil, otherwise the yolks will cook and spoil the taste of the finished dish.
Mushrooms are great and useful source the protein a person needs. Their difference from animal protein is that mushrooms are digested and absorbed much faster, simultaneously saturating the human body with plant vitamins and minerals that are not found in meat or poultry.
A dish like mushroom soup is very healthy. It is a well-known fact that we definitely need to eat a hot first course at least once every two days for coordinated work gastrointestinal tract. Mushroom soup It’s also good because the process of preparing it is not long and not complicated.
Mushroom soup - preparing food and dishes
Before you start preparing the soup, prepare the following equipment - a frying pan, a saucepan in which the soup will be cooked, a cutting board, a sharp knife, 2-3 plates for the ingredients of the future dish, a blender.
Mushrooms for soup can be taken not only fresh, but also frozen or dry.
What mushrooms should you choose if you buy them fresh? In the old days, any would have been ideal - white and boletus, russula, honey mushrooms, chanterelles. But today the environmental situation has worsened due to large quantity transport, hazardous industries and industrial plants. If you collect mushrooms yourself and realize that they grew in an environmentally unpolluted place, for example, in a forest, then you can safely use them for cooking.
But if you buy them at the market, then there is no guarantee where these mushrooms were collected - in a coniferous forest, near a busy road, or in an environmentally unsafe place for life. There are known cases of poisoning, and not even so much with poisonous mushrooms as with ordinary ones.
It is for this reason that it is better to buy mushrooms grown artificially. For example, champignons, which are sold in any store all year round and are relatively inexpensive.
Mushroom soup recipes:
Recipe 1: Mushroom soup puree
No, perhaps more tender soup consistency than pureed soups. The ingredients are ground and form a tasty mush in a light broth.
Try to cook something healthy and tasty dish- pureed mushroom soup.
Required ingredients:
- Champignons 500 grams
- Potatoes 4 pieces
- Onion 1 piece
- Fresh parsley
- Cream 10% fat 400 grams
- Salt, black pepper
- Vegetable oil (for frying)/
Cooking method:
Peel the onion and chop finely. Wash the mushrooms well and cut each into 2-3 pieces. Heat the frying pan, coat it with oil using a silicone brush, and place the onion in the frying pan. Fry it for about three minutes until golden brown, then add the chopped mushrooms. Fry the onion-mushroom mixture for about 10 minutes.
Wash the carrots well (preferably with a metal brush) and cut each into large cubes.
Peel the potatoes and cut them into small cubes.
Boil the vegetables for 15 minutes, add salt. Once the carrots and potatoes are cooked, drain most of the liquid into a separate container. Add the mushroom and onion mixture to the saucepan and puree in a blender until mushy. If the soup turns out to be very thick, add vegetable broth.
Place the saucepan over medium heat, bring the mixture to a boil and pour in the cream, pepper and salt to taste.
Serve the finished soup, garnishing the dish with herbs.
Recipe 2: Mushroom soup made from dried mushrooms
Mushrooms have an excellent property - when dried, they do not lose their nutritional qualities and usefulness, and they can be stored for more than a year. Mushroom soup made from dried mushrooms will be aromatic, tasty and, of course, healthy!
Required ingredients:
- Dried mushrooms 60 grams
- Potatoes 2 pieces
- Small carrots 1 piece
- 1 medium sized onion
- Fresh parsley.
Cooking method:
Dried mushrooms should be washed well in running water, then soak them for 4-5 hours.
Boil the soaked mushrooms with salt and water for 25-30 minutes. After this period of time, remove the mushrooms.
While the dried mushrooms are cooking, peel the potatoes and cut them into small cubes.
Clean the carrots with a metal brush, after which you need to rub them on fine grater.
Peel the onion, chop finely and fry in a frying pan pre-greased with oil. Add carrots to onions and boiled mushrooms, fry the mixture for seven minutes, stirring.
Dip the potatoes into the mushroom broth, after ten minutes add the carrot-mushroom mixture and cook for about another 10 minutes.
Wash the parsley and chop finely. Add to soup one minute before cooking.
Recipe 3: Mushroom soup from frozen mushrooms
If you have any left extra mushrooms, then freeze them - frozen mushrooms remain as healthy as fresh ones, and you can please yourself and your family aromatic dish even in severe winter from summer supplies. Try, for example, unusual dish– mushroom soup made from frozen mushrooms with semolina.
Required ingredients:
- Medium size potatoes 2 pieces
- Frozen mushrooms 400 grams
- 1 medium sized carrot
- 1 medium sized onion
- Semolina 2 tablespoons
- Sunflower oil for frying
- Salt, ground pepper
- Fresh parsley.
Cooking method:
Remove the mushrooms from the refrigerator and let them defrost, 30-35 minutes is enough. Put a pan of water on the fire, let it boil and put the mushrooms, washed in water, into it and add salt.
Wash and peel the potatoes, cut into cubes and add to the mushrooms.
Peel the onion, chop it finely and place it in a frying pan, pre-greased with vegetable oil. Wash the carrots using a metal brush, then grate them on a fine grater. Add carrots to the onion and stir-fry for seven minutes.
Add fried carrots and onions to the soup, let cook for five minutes and pour into the pan semolina. After this, stir well and turn off the heat after five to six minutes.
Wash the parsley and chop finely. Add to the finished soup and cover for three to four minutes.
Recipe 4: Mushroom soup in a slow cooker
Housewives around the world thanked scientific progress after multicookers were invented to help them. These miniature compact machines are capable of preparing any dish, ranging from rich borscht and ending dessert pie. Try cooking mushroom soup in a slow cooker. You only have to prepare the ingredients, the smart device will do the rest for you!
Certainly, ideal option there will be use of wild mushrooms. Soup from a slow cooker, prepared according to the principle of simmering in a Russian oven, will turn out incredibly aromatic. But you can also use regular store-bought champignons.
Required ingredients:
- 2 medium sized potatoes
- Fresh mushrooms 400 grams
- 1 medium sized carrot
- 1 medium sized onion
- Butter for frying
- Salt, ground pepper.
Cooking method:
Wash and cut the mushrooms - each mushroom into two or three parts.
Wash and peel the potatoes, cut them into small cubes.
Peel the onion and chop finely. Wash the carrots, scrub with a wire brush and grate on a fine grater.
Turn on the “Frying” program in the multicooker, grease the bowl with butter, add onions and carrots and sauté for three to four minutes with the multicooker bowl open.
Add chopped potatoes, mushrooms to the carrot-onion fry, add water and change the program to “Soup” or “First courses”. Set the timer for 20 minutes.
Wash the parsley well and chop finely with a knife, add to ready soup.
Recipe 5: Cream of mushroom soup
Restaurants and fine dining Catering They like to include in their menu such a dish as cream of mushroom soup. Everyone loves this soup because delicate taste and at the same time guaranteed satiety.
Required ingredients:
- Medium size potatoes - 2 pieces
- Fresh mushrooms 400-500 grams
- 1 medium sized onion
- Low fat cream 10% – 150 grams
- Butter
- Garlic 2 cloves
- Fresh parsley.
Cooking method:
The potatoes need to be peeled with a knife, then cut each into three or four pieces.
Wash the mushrooms well and cut in half.
Boil the mushrooms and potatoes in salted water. Cook for about fifteen minutes after boiling over medium heat.
Finely chop the onion. Heat a frying pan, grease it with butter, add the onion and fry until golden brown. Add the onion to the soup 5 minutes before it is ready.
Place the cooked potatoes and mushrooms in a blender and blend until smooth and puree is obtained. Add broth to the puree and press the garlic through a garlic press, then chop everything again with a blender.
Put mushroom puree on the fire, bring to a boil and add cream. Cook for about four minutes. A minute before cooking, sprinkle with finely chopped parsley, salt and pepper.
Recipe 6: Mushroom soup with champignons
There is hardly a mushroom more versatile than the champignon. Available at any time of the year from virtually anywhere globe, it meets all the rules of usefulness and nutrition, and at the same time is incredibly tasty in fried, boiled and stewed. If you cook mushroom soup with champignons, you won’t go wrong – the resulting first course will delight your family pleasant smell, bright taste and pleasing to the eye color.
Required ingredients:
- Potatoes 1 piece
- Champignon mushrooms 400 grams
- 1 medium sized onion
- 1 small carrot
- Sunflower oil for frying
- Red lentils 100 grams
- Fresh parsley.
Cooking method:
Fill the pan in which you will cook the soup with water and put it on the fire.
Peel the potatoes with a knife and cut into small cubes.
Wash the champignons well under running water and cut each into three or four pieces.
As soon as the water in the pan boils, put the potatoes and mushrooms in it, add salt, turn the heat to medium and cover with a lid.
Remove the skin from the onion and chop it finely. Wash the carrots with a wire brush, and then grate them on a fine grater. Heat the frying pan and grease it with oil using a rubber brush. First, quickly add the onion and fry until golden brown for 4 minutes, stirring, then add the grated carrots to the onion and fry for another 4 minutes.
Add the roast and lentils to the pan, then cook the soup for another ten minutes.
Chop the greens finely with a knife, after washing them, and add to the pan with the soup a minute before they are ready.
Recipe 7: Mushroom soup with cheese
Cheese and mushrooms are one of the most great combinations, recognized by world cuisine. If you are preparing a salad or side dish of mushrooms, be sure to add grated cheese. Mushroom soup with cheese will be no less tasty; use hard, salty varieties like Rossiysky cheese and any type of mushroom available to you.
Required ingredients:
- Potatoes 1 piece
- Fresh mushrooms 400 grams
- 1 medium sized onion
- 1 small carrot
- Sunflower oil for frying
- Russian cheese 150 grams
- Fresh parsley.
Cooking method:
Fill the saucepan you have chosen for preparing the soup with water and place it on the fire.
Peel the potatoes with a knife and place them whole in a saucepan.
Wash the mushrooms thoroughly and cut each into three or four pieces, place in a saucepan with the potatoes.
Peel the onion and chop finely.
Wash the carrots thoroughly with a wire brush and grate them on a fine grater.
Make a fry. To do this, heat a frying pan, grease it with oil, and add onions. Fry it for 4 minutes, stirring, then add the grated carrots to the onion and fry the mixture for 4-5 minutes.
Remove the potatoes from the pan - they should already be cooked until soft and mash them with a spoon into a puree. Add the fry to the saucepan and mashed potatoes, then cook for about five more minutes.
Grate the cheese on a medium grater. Wash the parsley well and chop finely with a knife.
A minute before the soup is ready, pour half the cheese into the soup, parsley and close the lid of the pan. Add the remaining cheese to the pot of soup five minutes after removing the pan from the heat.
Recipe 8: Lenten mushroom soup
Many who lead a righteous lifestyle or observe the canons of vegetarianism often eat monotonous, boring cereals and salads. However, there are many great dishes, which are worthy of a feast, and at the same time they can be consumed even during Lent! One example is lean mushroom soup. It is prepared quite simply from small set components, and at the same time you will receive delicious food.
Required ingredients:
- Fresh mushrooms 400 grams
- Small tomato 1 piece
- 1 medium carrot
- Buckwheat 3 tablespoons
- Fresh parsley.
Cooking method:
Fill a saucepan with clean water (preferably mineral) and put it on the fire.
Wash mushrooms and vegetables well under running water.
Cut each fresh mushroom into three to four pieces.
Grate the carrots on the finest grater.
Cut the tomatoes into small cubes.
Clean the buckwheat from black grains and rinse.
As soon as the water in the pan boils, place the cooked vegetables and mushrooms in it, buckwheat.
Wash the parsley and chop finely.
Cook the soup for 15-17 minutes over medium heat, add parsley to the pan a minute before it is ready.
Recipe 9: Mushroom soup with cream cheese
Another tasty option delicate dish- this is mushroom soup with melted soup. You will need soft processed cheese like “Druzhba” or even pasty cheese like “Viola”.
Required ingredients:
- Fresh mushrooms 400 grams
- 2 medium sized onions
- Processed cheese 200 grams
- Potatoes 1 medium size
- Sunflower oil for frying
- Fresh parsley.
Cooking method:
Fill the pan with water and place it on the fire.
Peel the potatoes and place them in a saucepan to cook.
Peel the onion and chop it finely with a knife. Wash the fresh mushrooms and cut each into pieces. First, place the onion in a hot frying pan and fry it for 4 minutes, stirring, then add the mushrooms to the onion and fry them for about 10-13 minutes, stirring.
Remove the potatoes from the pan, mash them with a spoon and put the mashed potatoes and fried mushrooms into the pan, cook them over low heat.
Grate the processed cheese (if using hard cheese).
Add the cheese to the pan and cover the pan with a lid and turn the heat to low. Cook it for about five minutes.
Finely chop the greens with a knife and add to the pan with the soup a minute before removing it from the heat.
Recipe 10: Mushroom soup with barley
Many people have known mushroom soup with barley since childhood. This recipe can be called classic, however, pay attention to the method of preparing pearl barley porridge; it must first be steamed for an hour and a half.
Required ingredients:
- Fresh mushrooms 500 grams
- Pork 200 grams
- 1 medium sized onion
- Barley porridge 4 tablespoons
- Sunflower oil for frying
- Fresh parsley.
Cooking method:
Rinse the pearl barley porridge and pour it in after warm water. Leave it for an hour.
Fill a saucepan with water and place it on the fire. Rinse the pork and cut into cubes, place in water and add salt. When the water in the pan boils, skim off the foam with a spoon or slotted spoon, turn the heat to low and cover with a lid.
Peel the potatoes and cut into cubes. Drop the potatoes and pearl barley cook in a saucepan after the water boils.
Peel the onion and finely chop it with a knife. Wash fresh mushrooms and cut each into cubes. First, place the onion in a hot frying pan and fry it for 4 minutes, stirring, then add the mushrooms to the onion and fry the mushroom mixture for about 10-12 minutes.
Add fried mushrooms and onions to the soup and cook for another 15-20 minutes.
Finely chop the parsley with a knife and add to the soup a minute before it is ready.
Recipe 11: Porcini mushroom soup
Porcini mushrooms are considered the most noble of all species due to their strong, unique aroma. To prevent it from getting lost, cook porcini mushroom soup from minimum quantity ingredients. You will need beef, potatoes and carrots, but you shouldn't fry them.
Required ingredients:
- White mushrooms 400 grams
- Beef 200 grams
- Potatoes 2 medium size
- Carrot 1 piece
- Fresh parsley.
Cooking method:
Wash the beef and cut into small pieces. Fill the pan in which you will cook the soup with water and put it on the fire. Place beef in water and add salt. Skim the foam from the soup with a spoon or slotted spoon when the water comes to a boil and turn the heat to low.
Peel the potatoes and cut into cubes. Place the potatoes in the pan after the water has boiled.
Wash the white mushroom and cut into cubes and also place in the pan.
Wash the carrots thoroughly and grate them on a fine grater, add to the soup.
Cook the soup for 20-25 minutes over low heat, season with pepper.
Finely chop the parsley with a knife and add to the soup a minute before it is ready.
Recipe 12: Creamy mushroom soup
Mushrooms are a very low-fat product, so if you cook it without frying or without meat, it will turn out almost dietary. Meanwhile, cream is a very good addition to the soup. Use cream with 15-20% fat content.
Required ingredients:
- Champignons 600 grams
- Onion 1 piece
- Carrot 1 piece
- Fresh dill
- Dried basil
- Cream 20% fat 200 grams
- Salt, ground pepper
- Sunflower oil for frying
Cooking method:
Peel the onion and chop finely. Wash the mushrooms and cut each into 3-4 pieces. Wash the carrots thoroughly with a wire brush and grate them. Heat a frying pan, grease it with sunflower oil and add the onion first. Fry it for 3-4 minutes, add carrots, and after 2-3 minutes, chopped mushrooms. Fry the mixture for about 12-14 minutes.
Place in a saucepan clean water and put it on fire. When the water boils, add the fried vegetables to it and boil for 15-16 minutes.
Pour cream into the soup and add dry basil.
Wash the parsley and chop it finely, add it to the finished soup.
Recipe 13: Mushroom soup from honey mushrooms
Required ingredients:
- Honey mushrooms 400 grams
- Onion 1 piece
- Carrot 1 piece
- Fresh parsley
- Potatoes 2 medium size
- Salt, ground pepper
- Sunflower oil for frying
- Sour cream is fatty.
Cooking method:
Make a stir-fry for the soup. To do this, finely chop the onion and grate the washed carrots. Heat the frying pan and grease with oil, add the onion and sauté for 3-4 minutes, then add the carrots and fry everything for about 6-7 minutes.
Wash the mushrooms - honey mushrooms.
The potatoes need to be washed, peeled and cut into cubes.
Fill the pan in which you will cook the mushroom soup with clean water and put it on the fire. When the water boils, place honey mushrooms and chopped potatoes into it. After 10 minutes, add the frying and cook the soup for another 12-15 minutes. Season with salt and pepper.
Wash the parsley and chop it finely, add it to the finished soup along with sour cream.
Recipe 14: Oyster mushroom soup
Oyster mushrooms are mushrooms that are grown artificially, and therefore they are available all year round at very affordable prices. Despite not natural way When grown, oyster mushrooms are very healthy and you can prepare a variety of dishes from them. The most common is oyster mushroom soup.
Required ingredients:
- oyster mushrooms 400 grams
- Onion 1 piece
- Carrot 1 piece
- Fresh parsley
- Potatoes 1 medium size
- Salt, ground pepper
- Sunflower oil for frying.
Cooking method:
Make a stir-fry for the soup. To do this, finely chop the onion and divide the washed carrots into two parts. Grate one part. Place the onion in a hot frying pan, greased with oil, saute it for 3-4 minutes, then add the grated carrots and fry the vegetables for about 6-7 minutes.
Cut the second part of the carrots into semicircular slices.
Wash and peel the potatoes, remove the skin with a knife and cut them into cubes.
Wash and cut oyster mushrooms
Fill a saucepan with clean water and place it on the fire. Place potatoes, oyster mushrooms and raw carrots into boiling water.
After 10 minutes, add the fried onion, salt and pepper and cook the soup for another 10-12 minutes.
Cut the fresh parsley as finely as possible and add it to the prepared mushroom soup with oyster mushrooms.
Recipe 15: Mushroom soup with chicken
Soup cooked on mushroom broth, it turns out incredibly aromatic, but if you add more chicken broth, you will get a truly magical brew from a forest fairy tale. Use chicken legs - the broth on them will be the richest. You can use any wild mushrooms or champignons for the soup.
Required ingredients:
- Fresh mushrooms 400 grams
- Chicken legs 4 pieces
- Onion 1 piece
- Carrot 1 piece
- Salt, ground pepper
- Sunflower oil for frying
- Fresh parsley
Cooking method:
Fill a pan with water and place the washed legs there. Bring to a boil, remove noise and add salt, making small fire.
Wash the onion and chop finely. Wash the mushrooms and cut each into 3-4 pieces. First put the onion in a hot frying pan, greased with oil and fry it for 3-4 minutes. Then add mushrooms to it and fry them for 10-12 minutes, stirring.
Wash the carrots thoroughly and cut into cubes.
Add carrots and fried mushrooms to the pan. Leave the soup to cook for another 7-8 minutes.
Cut the fresh greens as finely as possible and add to the finished mushroom soup with chicken.
Recipe 16: Mushroom soup with vermicelli
Soups can be varied by adding as one of the components various cereals, vegetables or pasta. Prepare light soup mushroom with vermicelli, which will enchant your family with a delicious aroma.
Required ingredients:
- Fresh mushrooms 500 grams
- Thin vermicelli 100 grams
- Onion 1 piece
- Carrot 1 piece
- Cheese durum 150 grams
- Salt, ground pepper
- Sunflower oil for frying
- Fresh parsley
Cooking method:
Wash the mushrooms and cut them coarsely into 2-3 slices for each mushroom.
Peel the onion and chop finely. Wash and peel the carrots, grate them on a fine grater.
First fry the onion in a hot frying pan until golden brown, then add grated carrots to it.
Bring the water in the pan to a boil, add salt and add the mushrooms, which need to be boiled for 7-8 minutes, then add the frying, after another 5 minutes the vermicelli. After 6-7 minutes, remove the soup from the heat.
Grate the hard cheese.
Wash the parsley and cut it with a knife, add along with the grated cheese to the finished mushroom soup with noodles.
The most delicious way to serve mushroom soup is with sour cream. You can wait for the soup to cool, or you can put a spoonful of sour cream in the newly prepared dish.
Garnish mushroom soup with chopped herbs.
To prepare this soup, you can use absolutely any frozen mushrooms (champignons, chanterelles, porcini). This dish is suitable not only for everyday table, but also for a festive dinner.
Required ingredients:
- frozen mushrooms – 500 g
- flour - 3 tbsp. l.
- bread (white or black) – 200 g
- parsley
- vegetable oil – 2 tbsp. l.
- vegetable broth or water – 300 ml.
Cooking method:
- Finely chop the onion and carrots and fry them on vegetable oil.
- Thaw the mushrooms. Place them in a saucepan and add the diced potatoes.
- Place the fried onions and carrots into the pan and pour boiling water over everything.
- Bring the soup to a boil, add herbs to it.
- Blend the soup until pureed in a blender.
Cream of frozen mushroom soup
Delicious creamy soup made from frozen wild mushrooms is a favorite among young children. Therefore, every mother should learn how to cook this hot dish.
Required ingredients:
- chicken broth – 0.5 l
- frozen champignons – 500 g
- onion- 2 pcs
- sunflower oil– 2 tbsp. l.
- flour – 2 tbsp. l.
- cream – 200 ml.
- spices (salt, pepper).
Cooking method:
- Defrost, wash the mushrooms well and cut them into pieces.
- Chop the onion and fry it together with the mushrooms until golden color.
- Place the mushrooms in a blender, add chicken broth (1/3rd part) and grind the entire contents until creamy.
- Melt the butter in a saucepan.
- Fry a few tablespoons of flour in oil.
- Combine the flour with the mushrooms, add the rest of the broth and bring it to a boil.
- Add cream and cook for a few more minutes (5-7).
To taste, the soup can be served with croutons and herbs.
Today's recipes mushroom puree soup big variety. Do you want to please your family with a tasty and at the same time, easy and quick to prepare dish? Then be sure to prepare cream soup from frozen mushrooms.
Why do we freeze mushrooms? Of course, so that in winter, when you open the freezer and defrost the product, you can inhale that distant smell of summer, pine needles, moss and, of course, enjoy a dish of summer forest gifts. What frozen mushrooms can be used to make soup? Almost any. Mushroom soup made from frozen honey mushrooms and frozen porcini mushrooms is remarkably aromatic, the recipe for which is very simple and accessible. And anyone in general recipe for delicious mushroom soup made from frozen mushrooms- this is always very, very appropriate on any table.
In addition to ordinary forest mushroom soups, which are certainly very tasty and healthy, there are also famous puree soups - tender and original. And every cook will sooner or later want to cook this dish.
Mushroom puree soup: recipe from frozen mushrooms
Mushroom soup made from frozen porcini mushrooms- this, of course, is just a royal dish, recipe Each family has its own, but there are still main points that give a special flavor to this dish.
Ingredients for frozen mushroom soup:
- Frozen mushrooms - 350 grams.
- Medium carrot - 1 piece.
- Onion - 1 medium.
- Vegetable oil - approximately 30 ml.
- Potatoes - 250 grams.
- White bread - 2 slices.
- 300ml water.
- Greens, pepper, salt, bay leaf.
Recipe for making mushroom soup from frozen mushrooms
Since we are making puree soup, firstly, everything must be well chopped, and secondly, well cooked. That's why:
We grate the carrots on a fine grater and put them in a frying pan. Cut the onion into small cubes and add it there. Sauté everything thoroughly until soft and golden brown.
Meanwhile, cut the thawed mushrooms into small cubes, cut the potatoes into small cubes and put it all to cook in a saucepan over medium heat. The recipe for puree soup from frozen mushrooms is not particularly quick, firstly, because the mushrooms must first be thawed, and secondly, because such a soup is simmered rather than boiled.
When both the mushrooms and potatoes are completely ready, add sautéed carrots and onions, salt and pepper. Then everything in the broth is crushed with a blender, and the puree soup is poured into plates, sprinkled with dried white bread croutons and decorated with parsley.
Frozen puree soup, the recipe for which we have just learned - wonderful, satisfying, very tender and healthy dish.
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