Mushroom soup is one of the simplest and most delicious dishes that you can cook at least every day. It is boiled in meat or vegetable broth, as well as in water, adding various ingredients. Mushroom soup made from fresh and fragrant mushrooms is especially relevant in the fall, when the season for porcini mushrooms, milk mushrooms, saffron milk mushrooms and butter comes.
This mushroom soup recipe is considered a classic and is one of the traditional dishes in many families. To prepare it, you do not need to specifically look for ingredients, since all the required vegetables are usually already in the refrigerator.
Ingredients:
- fresh mushrooms - 100-150 grams;
- carrots - 1 piece of medium size;
- potatoes - 2-3 large pieces;
- onion - 1 piece;
- water - about 3 liters;
- butter - 15-20 grams;
- vegetable oil - 25 ml;
- salt and spices.
First you need to rinse well with water and clean the fresh mushrooms, put them in a colander to drain excess liquid from the glass. After that, you can cut them into large pieces. Putting the mushrooms in a saucepan, you need to pour them with three liters of water and salt to taste. Cook them for about 20 minutes, until all the pieces sink to the bottom of the pan.
At this time, you can cook the frying: grate fresh carrots and finely chop the onion. Vegetables must be mixed and put in a pan to fry them until golden brown. The main thing is not to forget to add a little vegetable oil, otherwise the food will burn.
The contents of the pan must be added to the mushrooms and continue to cook the soup. To make the dish more satisfying, you need potatoes. It must be cut into cubes or straws and also put in a pan. When it is completely ready (becomes soft and crumbly), the fire can be turned off.
Fresh mushroom soup is very easy to cook, especially if you use this recipe. You can add spices and herbs to your taste in the pan, as well as put a piece of butter. If the recipe is done correctly, it will turn out very tasty.
Mushroom soup with noodles and potatoes
Delicate soup of porcini mushrooms, which can be prepared for lunch. It will certainly appeal to both adults and children. The recipe can be prepared at least every day, as it is easy and economical.
Ingredients:
- fresh porcini mushrooms - 180-200 grams;
- carrot - 1 piece of medium size;
- onion - 1 piece;
- pure water or chicken broth - 1 liter;
- butter - 1 tablespoon;
- potatoes - 2 large pieces;
- noodles - 50-70 grams;
- parsley or dill and salt.
Mushrooms must be washed well and cut into small pieces. You should also chop onions, potatoes and carrots, and then boil them in a saucepan with broth or water. When the ingredients are almost ready, you need to add all the mushrooms and cook over low heat for about 15 minutes. The noodles need to be boiled separately and put into the pan with the dish when the contents are ready. So that the soup from porcini mushrooms does not come out insipid, you need to add salt to taste and parsley. Before serving, put sour cream or a piece of butter on each plate.
Mushroom soup with tomatoes
This recipe will help to prepare a soup with a rather unusual, sour taste. It is necessary to strictly observe the indicated proportions so that the dish comes out as it should.
Ingredients:
- forest mushrooms - 200-250 grams;
- onion - 1 small piece;
- tomatoes - 2 pieces;
- pickle;
- half an apple;
- a spoonful of margarine or fat;
- sour cream or cream - 1-2 tablespoons;
- water - 1 liter;
- salt, dill, green onion.
Before you start cooking the soup, you need to cut the mushrooms into medium pieces and saute in margarine or fat. There you also need to add flour and chopped onion, and then brown the contents in a pan. After that, you need to put everything in a saucepan and add about a liter of clean water or chicken broth. You need to cook for about 15 minutes, and a few minutes before turning off the fire, put chopped tomatoes, grated apple and pickle into the pan.
At this point, the fresh mushroom soup will be ready, and it can already be served on the table. To make the recipe more delicious, it is recommended to add sour cream and herbs, as well as salt.
Appetizing porcini mushroom soup
Porcini mushrooms will make any soup tasty and fragrant. This recipe is no exception - it will certainly fall in love with the whole family, as the dish, in addition to everything, looks beautiful and is healthy.
Ingredients:
- white mushrooms - 250-300 grams;
- onion - 1 large piece;
- potatoes - 2 pieces;
- carrot - 1 piece;
- garlic - 1-2 cloves;
- flour - 1 tablespoon;
- cream or thick sour cream - 200 ml;
- olive oil - 1 tablespoon;
- herbs, bay leaf, pepper and salt.
First of all, mushrooms should be cleaned of sand or earth. Then they need to be thoroughly washed and cut into medium pieces. Boil them in cold salted water for about 40 minutes, removing the foam from time to time. At this time, you can peel and cut the potatoes, and add them to the pan. You should put spices (pepper and bay leaf), but just do not overdo it.
After that, you need to chop the onion and grate the previously peeled carrots on a grater. They need to be mixed and fried in olive oil until golden brown, and then added to the soup.
After that, you need to pour sour cream or cream into the pan. It is recommended that you first add a couple of tablespoons of hot broth to them so that the sour cream does not curdle.
The flour must be fried in a pan until it becomes light brown in color. It is best to cook it on a quiet fire. After that, it must be poured into the pan, stirring the hot mass well.
At the end, you will need to crush the garlic and finely chop the greens. These ingredients should be added a couple of minutes before cooking, as there is no need to cook them. If you strictly follow the recipe, you will be able to cook a fragrant and tasty soup. Serve it with sour cream and croutons.
Mushroom soup with rice
This recipe is suitable as a first course during lunch, and as a dinner. Thanks to rice, it becomes more nutritious, and just one plate is enough to fill up.
Ingredients:
- champignons - 400-500 grams;
- onion - 1 piece;
- potatoes - 2-3 pieces;
- chicken broth or water - 2 liters;
- carrot - 1 piece;
- rice - 150 grams;
- cream - 3-4 tablespoons;
- vegetable oil;
- lemon - 2 circles;
- herbs, salt and pepper, garlic.
Potatoes must be peeled and cut into large cubes. After that, it must be boiled for about 15 minutes in 2 liters of water or broth, which must first be salted. In the meantime, peel the onions and carrots and chop them finely. Vegetables will need to be mixed and fried in vegetable oil until golden brown. This usually takes about 3 minutes.
Mushrooms should be washed, peeled and cut into slices or slices. Mushrooms need to be added to the vegetables in the pan and fry them for about 5 minutes. They can be salted and peppered to taste.
This recipe almost ends. Mushrooms should be put in a pot with soup, add grated garlic (1 clove) and cook for 5 minutes. After that, you need to pour in the cream and cook for about 5 minutes. At the end, you need to put any greens (green onions, parsley, dill) and add 2 circles of lemon. When the soup boils, you can turn it off and serve the dish on the table.
Assorted mushroom soup
This mushroom soup made from fresh and fragrant mushrooms is best cooked in the fall, when there is a harvest in the forest for aspen mushrooms, mice, and birch boletus. To make the taste of the dish more saturated, it is recommended to cook several types of mushrooms at once.
Ingredients:
- various forest mushrooms - 500 grams;
- onions - 1 large piece;
- potatoes - 300 grams;
- salt.
If the mushrooms were just brought from the forest, then they must be thoroughly cleaned: remove the leaves and blades of grass from the hats, remove the earth and sand at the base of the legs, and discard the worms. Mushrooms should be washed well and cut into soup in medium pieces. Then they need to be put in a pot of water and put on medium heat until boiling. If foam appears, then it must be removed and reduce the heat. You need to cook the mushrooms for about 20 minutes - that is how much time it will take for them to become completely ready for use. They must be salted.
In order not to waste time while the mushrooms are cooking, you can peel the potatoes and cut them into large cubes, as well as chop the onion into small pieces. These ingredients must be put in the broth and wait from 10 to 20 minutes. The time depends on how quickly the potatoes cook. If she is young, then even 5-7 minutes is enough.
If desired, you can add a piece of butter to the soup so that the dish tastes more tender, and the broth acquires a golden color. You can also put greens, spices, bay leaves in the soup and pepper to taste.
Tip: it is advisable to take mushrooms of different varieties. Chanterelles, porcini mushrooms, honey mushrooms, boletus and boletus are perfect. You can either collect them yourself in the forest, or purchase them in a store. You can also add dried mushrooms, which will make the dish more fragrant.
I love mushroom dishes. I love, I love to cook soup and make gravy. To be able to enjoy my favorite dishes, I regularly harvest mushrooms for the winter in, and in the form. But today I will cook soup from fresh mushrooms, and soup from the best mushrooms - porcini. In order not to make the dish heavier and not to interrupt the wonderful mushroom taste and aroma with numerous components, I will cook the soup without frying, using a minimum of ingredients. This is a great summer light soup. To enhance the taste, I will cook the broth on pork ribs.
Well, let's get down to business: we will learn how to cook mushroom soup from fresh porcini mushrooms ...
Let's prepare the ingredients: sort the mushrooms, cut off the wormy places, clean the mushrooms from sand and various forest debris. Peel potatoes, onions and carrots. You don't need a lot of mushrooms for soup. The aroma will be unsurpassed even from a few pieces. But, of course, the more mushrooms, the better.
Rinse the pork ribs, put them in a saucepan and put the broth to boil. Depending on the meat, cook the broth from forty minutes to an hour.
We cut the potatoes into cubes - not very large.
Carrots can be grated, or cut into small cubes or thin rings. Chop the onion finely.
After the ribs are cooked for 40 minutes, add the potatoes.
Then immediately - carrots and onions.
And then, mushrooms. Mushrooms cut arbitrarily as you like. We will need to cook potatoes and onions for about the same time, so everything can be laid at the same time. We cook for about half an hour.
At the end, add dill and bay leaf.
Light mushroom soup made from fresh porcini mushrooms is ready.
White mushrooms are the most delicious, nutritious and fragrant. Mushrooms can replace meat in terms of satiety, and they give an incomparable smell to any dish. You can make porcini mushroom soup using dried, fresh, or frozen mushrooms.
In order not to digest the mushrooms in the soup, you can navigate like this - if the mushrooms have sunk to the bottom of the pan, then they can be taken out or other components can be added to them.
Mushroom broth is rich. If you want to achieve a denser consistency, then you should add fried flour.
It is not customary to season this noble dish with spices so as not to interrupt the taste of porcini mushrooms, but it is welcome to decorate it with herbs and croutons when served.
Classic porcini mushroom soup
If you like clear broth, then the recipe for traditional mushroom soup is perfect. Such a soup is prepared from fresh porcini mushrooms, but if desired, they can be replaced with pickled ones.
Ingredients:
- 200 gr. white mushrooms;
- 1 carrot;
- 1 onion;
- 3 potatoes;
- salt;
- feather;
- green onion.
Cooking:
- Cut fresh mushrooms and dip in boiling water. Boil for about half an hour, constantly removing the foam from the broth.
- Grate the carrot, cut the onion into cubes. Fry vegetables until golden brown.
- Cut potatoes into cubes.
- When the mushrooms are cooked, take them out with a slotted spoon and lightly fry them in sunflower oil.
- Dip the potatoes into the boiling broth, let it boil for 10 minutes.
- Add stir-fried vegetables to the mushroom broth. Salt.
- Put the mushrooms in the soup. Let it boil for 3 minutes. Turn off the stove, cover with a lid, leave for 20 minutes.
- Serve with herbs and black pepper.
Cream soup with porcini mushrooms
This dish is served in the best French restaurants. You have the opportunity to feel like a real aristocrat and taste the tender and delicious mushroom cream soup.
Ingredients:
- 200 gr. white mushrooms;
- 1 onion;
- 150 ml cream;
- half a glass of flour;
- leek;
- olive oil;
- garlic;
- toast.
Cooking:
- Boil the mushrooms. Drain the mushroom broth into a separate container.
- Cut the onion into cubes, fry.
- Fry the mushrooms in a pan with cream and flour.
- Separately, fry the croutons in olive oil, adding squeezed garlic.
- Combine mushrooms and onions in one mass. With a blender, give the consistency of mashed potatoes, constantly adding mushroom broth.
- Serve soup garnished with leek rings and croutons.
White mushroom soup
The soup becomes even thicker. It can also be given a creamy flavor by sautéing the mushrooms in cream or by adding them during the mashing process.
Ingredients:
- 150 gr. mushrooms;
- 1 onion;
- 2-3 potatoes;
- black pepper;
- salt;
- sour cream;
- greens - dill, green onions.
Cooking:
- Rinse mushrooms, boil in salted water. Do not pour out the broth.
- Boil potatoes separately.
- Onion cut into cubes, fry.
- Blend the mushrooms, potatoes and onions with a blender, adding a little mushroom broth.
- Finely chop the greens, sprinkle on top. Serve with sour cream.
Soup with beans and porcini mushrooms
The beans make the soup richer and thicker. With porcini mushrooms, its white variety is better combined.
Ingredients:
- 1 can of canned beans;
- 150 gr. white mushrooms;
- 2 potatoes;
- butter;
- 1 onion;
- 1 carrot;
- parsley.
Cooking:
- Mushrooms cut into pieces, boil for 30 minutes. Remove foam constantly.
- Grate the carrot, cut the onion into cubes. Fry them in butter.
- Remove the mushrooms from the broth, fry them in butter.
- While the mushrooms are fried, dip the diced potatoes into the mushroom broth. Let the soup simmer for 10 minutes.
- Add roasted carrots.
- Put the beans in the soup, then the mushrooms. Salt.
- Let soup simmer for 5 minutes, cover and let sit for 20 minutes.
- Sprinkle generously with chopped parsley.
Cheese mushroom soup
Cheese makes the soup tender, gives a special taste and enhances the aroma of wild mushrooms. Serving this soup is recommended with croutons and a sprig of parsley.
Ingredients:
- 2 processed cheese;
- 200 gr. white mushrooms;
- 2 potatoes;
- bulb;
- 50 gr. hard cheese;
- black pepper, salt.
Cooking:
- Boil mushrooms in water until half cooked.
- Add diced potatoes.
- When the broth boils again, put the processed cheese. To make them melt faster, it is better to cut them into slices. The soup must be constantly stirred, make sure that the cheese is completely melted.
- Onion cut into cubes and fry until golden brown.
- Add onion to soup. Salt a little.
- Let the soup brew for 15-20 minutes.
- Sprinkle with grated cheese and black pepper before serving.
With porcini mushrooms, you can cook a classic clear soup or make puree soup. Cream and cheese make the taste more tender. If you want to reduce the calorie content of the dish, then add vegetables and mushrooms not fried to the soup.
Mushrooms have exceptional taste and aromatic qualities, which are especially pronounced not in fresh, but in dried form. The magical aroma is excellently revealed in soups, rich and strong. Any edible mushrooms are suitable for cooking, for example, boletus, boletus or chanterelles, but it is desirable that at least a couple of dried porcini mushrooms be present among them. After all, it is the porcini mushroom that is the undisputed leader both in terms of taste and richness of aroma. Adding it, even in a small amount, gives the soup a special, very thick and viscous mushroom flavor, and if you cook only from whites, then this is a recognized culinary classic.
Classic mushroom soup made from dried porcini mushrooms is very easy to prepare. The only thing you need to take care of in advance is to rinse and soak the dried mushrooms in water. Some housewives pour boiling water over them and stand for only half an hour, waiting for the mushrooms to swell. But if you have time, still soak them in cold water and leave them overnight, be sure to cover the container with mushrooms with a lid. Thus, they will fully reveal their taste and aroma. By the way, do not pour out the water in which the porcini mushrooms were soaked! Be sure to use it as a base for the broth to make the soup rich.
In the best traditions of Russian cuisine, only onions, carrots and potatoes are added to dried porcini mushroom soup. These vegetables are more than enough to make a dish with a pronounced taste and strong mushroom aroma. Sometimes the basic recipe includes some noodles, preferably homemade, which thicken the soup and make it more satisfying. Of the spices, only pepper and bay leaf are added so as not to interrupt the taste of mushrooms; if desired, you can put a little fresh or dried dill. It is best to serve hot soup with sour cream, always thick and non-acidic, preferably homemade.
Ingredients
- white dried mushrooms 15 g
- potatoes 2-3 pcs.
- onion 1 pc.
- carrots 0.5 pcs.
- vegetable oil 2 tbsp. l.
- water 700 ml
- salt 1 tsp topless
- bay leaf 1 pc.
- a mixture of ground peppers 1 chips.
- dill 10 g
How to cook dried porcini mushroom soup
- Wash dried mushrooms under a strong stream of cold water. Be sure to properly wash every little thing! Regardless of whether the mushrooms are whole or sliced, no sand or other contaminants should remain on their surface. If you rinse poorly, the grains of sand will squeak disgustingly on your teeth and you will completely ruin the dish. If you use not only porcini mushrooms, but a mixture of dried mushrooms, their number can be doubled.
- Pour the washed mushrooms with cold water - 1 cup is enough for the liquid to completely cover them. Leave in this form to infuse overnight in the refrigerator, covering the container with a lid. After 6-8 hours, dried mushrooms will swell well and increase in size, and the water with which they were soaked will darken and become very fragrant.
In a saucepan or in a saucepan with a thick bottom, heat the vegetable oil and sauté the onion, diced on it. By the way, you can also fry in butter, the main thing is to make sure that it does not burn.
As soon as the onion becomes soft, put the carrots, peeled and chopped on a coarse grater, in a saucepan. Continue to fry for another 1-2 minutes until the carrots are golden brown.
Add porcini mushrooms to the saucepan along with the water in which they were soaked. It is advisable to strain the water through gauze or drain very carefully, as there may be a small sediment at the bottom. If the mushrooms were whole, do not forget to cut them first. Add another 0.5 liters of water, add salt and put the saucepan on low heat, cover with a lid and cook for 30 minutes from the moment of boiling.
Peel the potatoes and cut into small cubes, add to the mushroom soup and cook until fully cooked - 10-15 minutes. The amount of potatoes can be taken at your discretion, depending on how thick the soup you like.
If you add noodles, it's time to send it to the pan and bring it to readiness. The basic recipe for mushroom soup does not require any additives, so we will put only spices: bay leaf, a little ground pepper and finely chopped dill (fresh or dried will do).
Boil literally 1 minute and remove the saucepan from the heat. We let the finished dish brew for 5-10 minutes under the lid.- Pour the mushroom soup into serving bowls and serve hot.
The dish is very fragrant and tasty. Depending on which dried mushrooms were used for cooking, the soup may turn out to be more or less saturated in color. Before serving, you can flavor it with a spoonful of sour cream or sprinkle with finely chopped dill.
“There are two ways.
The first is to boil the mushrooms in order to protect them just in case, and then cook the broth in the second water. My aunts, who grew up and lived in the village, taught me to cook soup with the second broth, and drain the first one. The first time they boiled the mushrooms with salt so that the worms crawled out, then the mushrooms were washed and poured with water the second time, boiled, and only after that they generally used the mushrooms for food. They even fried twice boiled mushrooms, they were so afraid of poisoning. I saw in one TV show how brave chefs used wild mushrooms raw - well, this is at your own peril and risk. I think it's better to play it safe. Boil twice before use, in my opinion, this is too much, but once - you can.
Accordingly, the second way is to cook soup immediately from raw mushrooms. There is an opinion that porcini mushrooms can not be boiled, they are safe. But whites are not always available. And if you use a mix of different mushrooms, then you must first boil them, so I will show you how to cook the soup in the first way.
You can cook soup from one type of mushroom, for example, porcini (as in our case), mushrooms, mushrooms - or you can make a mix. Milky mushrooms, that is, mushrooms, milk mushrooms, pigs, nigella, are not suitable for these purposes. They are good for pickles, and the bitterness that is contained in their milky juice will be given to the soup. The only exception is mushrooms, from which the soup turns out wonderful. In the soup mixture, you can add chanterelles, honey mushrooms, boletus, russula, mushrooms, kids, boletus, boletus.
In winter, soup is already made from dried mushrooms, and they must first be soaked overnight and then washed properly: there is a lot of sand in dried mushrooms, and dried worms are found, some react sharply to this. It is better to boil dried mushrooms beforehand, because they are dirtier than fresh ones, and when dried, they draw dust and earth into themselves. But already on the second broth, cook the soup.
By the way, mushroom soup can be cooked in chicken, fish, beef broth. You can't spoil the soup with mushrooms. But we will prepare a lean version.
1.
The shape of the sliced mushroom depends on what we want to see in the soup. If you want a clear mushroom shape, then cut into slices along the stem. For aesthetic reasons, you can buy mushrooms of approximately the same size.
It is important to show the form, because it is beautiful. And you can immediately see that these are not champignons, but noble mushrooms. And then some take the cheapest mushrooms, add a little porcini for flavor and say that they have porcini soup.
2.
And you can cut the mushrooms into slices, thus fitting them to one caliber. Small mushrooms can be cut into halves or quarters.
Large porcini mushrooms, overcooked, I usually do not take, they do not hold their shape. Usually you walk through the forest and see that large mushrooms are standing, but there are no small ones: this means that the mushroom pickers simply did not cut them, there is no need.
If there are few small and medium mushrooms, there are many large ones, and you want to cook the soup. I do this: I tear off and throw out the sponge from the hat, and use the rest. In terms of taste, large mushrooms are much inferior to young ones. But they can be dried, crushed, made mushroom powder, which can then be added to cheap mushroom soups to enhance the taste and aroma.
3.
Throw chopped mushrooms into boiling water. Water should be poured twice as much as the volume occupied by fresh mushrooms. Soon foam will begin to stand out - remove it with a spoon; it is in the foam that all the dirt, bugs, blades of grass are contained. Then boil the mushrooms for another 10 minutes. You probably bought mushrooms at an expensive market, they are very clean, but it happens that the water from the first broth is already black. Therefore, we do not use it.
It is not always clear whether there are worms in mushrooms or not. If you are not sure, then it is better to salt the water, they will crawl out of the salt. There is another way. Before boiling, put the mushrooms in cold salt water (in a strong solution), the worms will crawl out, after which the mushrooms can be boiled. But! In cold water, the mushrooms become limp, that is, then they will not have a pronounced form in the soup. I personally am not afraid of worms, I eat with them, this is a good protein.
During the first boil, the mushrooms will decrease in size by about half.
4.
Drain the mushrooms in a colander, pour cold water into a saucepan and put the mushrooms into it. This is a fundamental point. When we need to cook a rich broth, we put the product (meat, fish, mushrooms) in cold water, because as substances are released from it, the water will be saturated. Leave the mushrooms to cook for 30 minutes over medium heat, do not forget to remove the foam.
If you want to make a thick soup, then for 500 grams of mushrooms you will need about 3 liters of water, if you want to make a medium-thick soup, then take 5 liters. I will make soup with 3 liters of water.
5.
In the meantime, prepare vegetables for sautéing. Let's start with turnip processing. Before the appearance of potatoes in Rus', turnips were the head of everything. It is healthier than potatoes: less starchy, it has more vitamins. By the way, turnips can be used both instead of potatoes, and with it.
For 500 grams of mushrooms, you need to take 400 grams of turnips. From a young turnip, the peel comes off by itself. We have an older turnip, it must be peeled like potatoes. The more veins and fibers inside the turnip, the older it is.
Turnips can be put to boil with mushrooms, or you can send it to the sauté. Boiled turnips will have a brighter taste.
If you want to emphasize that the soup you have with turnips, then cut it into slices and boil with mushrooms.
6.
I will saute turnips. It is accepted that all roasted vegetables have the same cut shape. I love cube.
7.
In the same way, cut two medium carrots (if you put more, the soup will become sweeter) and a head of onion.
When sautéing, it is better to first fry the carrots for a couple of minutes, then the onions, and then toss the turnips. Saute vegetables in refined sunflower oil over low heat for 15-20 minutes.
Turnips, carrots and onions are the canonical, authentic composition of the soup. But if you add tomatoes, they definitely won't spoil the soup. I would not add bell pepper, it will pull the taste over, and we have mushroom soup, not vegetable.
8.
Do not forget to look at the soup and skim off the foam.
9.
Cut green onions and dill into small bunches of 5-7 stalks. Green color will enliven the soup, well, no one canceled seasonal vitamins.
Cut off the dill stems, do not add them to the soup. But you can then add them to fish broth - or cook smoothies that are now fashionable with their participation. And in mushroom soup, their participation is inappropriate, they are quite tough.
10.
Add sautéed vegetables to soup. Wait until the soup boils, turn off the heat. The soup is almost ready.
11.
And now the element of the show. I add bay leaves to the soup, but not in the usual way: I set it on fire.
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