This is not a light version of lunch at all. very, very rich and satisfying! No, by the way, it’s not heavy, it doesn’t leave your stomach feeling like you’ve swallowed five kilograms of stones, it “sits” quite softly and somehow even organically inside, fills your stomach and soul, warms you and leaves behind an aftertaste of something endlessly warm and cozy. At the same time, it saturates! This is not the one light summer a soup with vegetables that goes in and out, and after an hour or two evokes a persistent desire to chew something. This is not some trifle, this is a soup with dried mushrooms and meat, and it sounds proud and serious! In general, I think that we have at least sorted out the content, it remains to clarify that for all its richness and aroma, thoroughness and warming, it is prepared as simply as possible. That's practically elementary! No extra effort, nothing complicated or time-consuming. One, two - and you're done. The most unpleasant thing is peeling the potatoes, the rest is pure nonsense (gritting carrots isn’t considered a “chef” level job, is it?). In general, this is the best autumn option! Don't ignore him.
- Mom, I’ll go play football with the guys in the yard!
- Only through my soup!
In general, it’s surprising, but it turns out much more aromatic than its analogue, but made from fresh mushrooms. An incredible fact that any housewife who prepares mushroom soups from time to time knows. Now you know too. Run quickly to the store for a pack of dried whites and cook this soup for dinner - your family will probably thank you very much, and not because you spent your time and effort preparing something delicious, but because it is actually an amazing soup!
Ingredients:
4 potatoes;
100 g dried mushrooms;
300 g boiled meat;
1 carrot;
1 onion;
30 g butter;
1 tbsp. l. flour;
1/4 part chili pepper;
salt, herbs to taste.
We get the meat. We defrost - if you remember, I always have it pre-cooked and, for convenience, laid out in small containers. Especially so that soups cook faster. If you are unlucky and do not have such luxury, then do not forget to cook the meat first.
Fill the mushrooms with water and let them cook for about 20 minutes. Carefully and lovingly!
Melt in a frying pan butter, fry finely chopped onion until golden. Add finely grated carrots. We also fry it. When the vegetables become evenly soft, sprinkle them with a spoon of flour (for convenience, I do this through a strainer - so that there are no lumps in general). Mix. Place in a saucepan.
We also send meat cut into portions there (I prefer turkey, but chicken, veal, and pork “look” good in this soup). And potatoes cut into small cubes go there too.
We also transfer the cooked mushrooms into the pan, if necessary, pre-cut them into pieces. Pour the broth in which they were cooked through a strainer into the company with the rest of the ingredients. Add water to the level you need (focus on the thickness of the soup you are used to), salt, add hot peppers, bring to a boil, reduce heat.
Cook the soup until the potatoes are ready (about 15 minutes), after that, if you wish (and I always wish) - simmer over low heat for about 20 minutes - then the soup with dried mushrooms and meat turns out to be richer, thicker, more viscous and aromatic. When serving, do not forget to remove the hot pepper and add herbs. Bon appetit!
It just doesn’t exist in the world! But the most hearty option, perhaps, it’s soup with mushrooms and meat. The recipe is so simple that anyone can make it. This first course is perfect for serving at a family gathering. dining table. It will definitely be appreciated by men who love to eat tasty and hearty food. Hot and rich broth will saturate the body well and give strength for new achievements! Simply perfect for winter day, because such a soup with meat and mushrooms will not only warm you up, but also with its magical aroma will remind you of warm summer days.
You can use any mushrooms for cooking. But if possible, it is better to use mushrooms collected in the forest. They are much more aromatic and tastier than their greenhouse counterparts. You can also use a wide variety of greens. Suitable fresh, dry or frozen.
Ingredients:
- meat - 250-300 grams;
- mushrooms (any) - 200 grams;
- potatoes - 5-6 pieces;
- onion - 1 piece;
- carrots - 1 piece;
- greens - to taste;
- table salt - 1.5 tbsp. spoons (or to taste);
- vegetable oil - 3-4 tbsp. spoons;
- water - 2.5 liters.
How to cook soup with mushrooms and meat:
1. The meat must be thoroughly rinsed under cool running water. Pat dry with paper towel and chop finely using a sharp kitchen knife.
2. Pour into the pan required amount water, put in the chopped small pieces meat. Place over medium heat, bring to a boil and skim off any foam that forms.
3. Mushrooms should be washed, if necessary, cut each mushroom into several parts. Place them in a frying pan, add half the vegetable oil and lightly fry.
4. Add fried mushrooms to the boiling broth and cook together with the meat for 40-50 minutes.
5. At this time, peel the potatoes and cut into cubes or strips.
6. When the meat and mushrooms are cooked required quantity time, add chopped potatoes to the broth.
7. While the potatoes are ready, you should use the peeled onion to chop it. Wash the carrots and finely grate them. Mix the vegetables, place in a frying pan, add the remaining oil and fry until soft.
8. Add fried vegetables to the broth. Mushroom soup with meat will instantly acquire an appetizing golden hue.
9. Add some salt. By the way, the amount of salt can be adjusted at your discretion.
10. Pour chopped herbs into the pan and bring the soup to readiness.
Before serving, let the soup simmer, covered, for 15-20 minutes.
Bon appetit!!!
Best regards, Marina Tofan.
Recipe and photo especially for the site Well-fed Family.
We will prepare the soup with mushrooms and meat in a slow cooker with a bowl capacity of 5 liters. To prepare the dish, I use beef, but pork, lamb, and chicken are also perfect. Cut the meat into small cubes. Place in hot oil. Cook in the “Frying” mode for 10 minutes.
Finely chop the onion. We send it to the meat. Mix. To mix, use a special wooden or plastic spoon (spatula) so as not to scratch the non-stick coating of the bowl with an iron spoon. 
Grate carrots onto fine grater or cut into thin strips. Add to the meat and onions, fry until the latter is golden. 
Put it in the bowl tomato paste. Mix. Simmer a little and add water. Turn on the “Soup” mode. 
Cut the mushrooms into cubes. Add to soup. Any mushrooms can be used. Mine is white steppe mushrooms. In appearance, they are most similar to oyster mushrooms, only meatier, tasty and aromatic, like real porcini mushrooms. 
Next we place the diced potatoes into the multicooker bowl. Cook until the signal indicates the dish is ready. 
Fragrant and tasty soup ready with mushrooms, potatoes and meat in a slow cooker. 
Sprinkle with herbs and serve! For the first course, you can serve sour cream or milk cream, add 1 tsp. everyone on a plate. The taste is more delicate and soft.
Calories: Not specified
Cooking time: Not indicated
The time for lungs has passed vegetable soups, bright gazpacho and beetroot soup, refreshing okroshka made with kvass and kefir. Winter makes us think about hearty, warming, homely food, and we remember rich borscht, on chicken broth and thick meat soups.
Prepare something more satisfying potato soup A recipe with meat and mushrooms will help. It is best to cook with meat with bones so that the broth turns out rich and tasty. Both pork, beef and veal are suitable. Cooking time depends on the chosen meat: pork and veal will cook faster, beef will take longer to cook. You can use a pressure cooker; any meat will be ready in it in 40-50 minutes.
According to the recipe, potato soup is cooked with fresh champignons. But if you have frozen wild mushrooms, cook them with them, the soup will be even tastier. To make it thicker, before adding the mushrooms, you can add a couple of spoons of rice, buckwheat or noodles.
Ingredients:
- water – 3 liters;
- pork on the bone or lean ribs – 0.5 kg;
- potatoes – 5-6 pcs.;
- fresh champignons– 200 gr;
- carrots – 1 pc.;
- onions – 2 medium onions;
- vegetable oil – 3 tbsp. l;
- salt - to taste;
- Bay leaf, spices - all to taste;
- fresh herbs, sour cream - for serving.
Recipe with photos step by step:
Pour the meat cold water, salt and put on high heat. As soon as bubbles appear and boiling begins, reduce the heat so that the stirring of the water is barely noticeable. Using a slotted spoon, collect the foam, cover the pan with a lid and continue cooking until the meat is cooked, about an hour. To prevent the broth from becoming cloudy, the boil should be low, and the foam should be collected two or three more times. Ready broth strain, return to the pan, and remove the meat from the bone, chop and place on a plate. Cover to keep it juicy.
Bye meat broth heats up, prepare the vegetables and mushrooms. Cut the potatoes into wedges or cubes, not very finely. If you want the soup to be thick, you can put one or two tubers in the broth and cook along with the meat. Then mash into a puree and add to the strained broth before adding the raw potatoes.
Cut the carrots into strips, cubes or grate them on a coarse grater. If you plan to add a minimum of oil when frying, then chop the carrots larger. Chop the onion into small cubes.
Wash the champignons, peel off the thin film from the caps, trim the stems. You can cut it coarsely, into plates, or into small cubes. Cut small mushrooms in half, put small ones in the soup whole.
Transfer the potatoes to the boiling soup and leave to simmer over low heat. Cook for about 15 minutes until soft, you can even boil the potatoes a little - the better they boil, the tastier the soup will be. 
A few minutes after the potatoes have boiled, place a frying pan with oil on medium heat. Warm it up, add the onion and simmer over low heat without frying it. Bring until soft and transparent.
Add carrots to onions. After about five minutes it will become softer, absorb the oil, and the onion will brown a little.
Place the fried vegetables in a pan with boiling potatoes. Cook everything together for about ten minutes.
Place mushrooms in the remaining oil. Evaporate over medium heat mushroom juice and lightly fry the champignons until golden brown spots appear. There is no need to bring it to readiness; the mushrooms will have time to cook in the broth in a few minutes. Transfer the champignons to the soup. Cook over low heat for about five minutes. 
Two to three minutes before readiness, season the potato soup with meat and mushrooms with bay leaf and black ground pepper. Season with salt. After turning off, leave it to brew under the lid on the hot burner. Pour the potato soup with mushrooms into portioned tureens, put boiled meat in each, and a pinch of herbs. Serve with rye or brown bread and sour cream. Bon appetit! 
Author Elena Litvinenko (Sangina)
And it turns out very tasty
Most housewives love to cook mushroom soup with meat, because this dish does not have a strict, clear recipe. It is good because it gives culinary experiments endless space, because you can cook it in a completely new way every time, just change the set of products and the shape of the cut.
The benefits of mushroom soups are well known, because mushrooms contain a large number of vitamins and minerals necessary for normal operation human body. In addition, mushrooms are rich in proteins plant origin, but remember that due to this, mushroom soups are quite high in calories.
Mushrooms are called forest meat, forest bread and even forest vegetables and this is not an exaggeration. Mushrooms can easily replace all these products on your table. The main thing is that this wonderful product is High Quality. When buying mushrooms at the market, be sure to lightly press the cap and stem of the mushroom; if they are watery to the touch or, on the contrary, crumble into dust, it is better to refuse to buy them.
How to cook mushroom soup with meat - 15 varieties
According to many culinary specialists, the most delicious of mushroom soups is forest mushroom soup, not only from fresh, but also from frozen mushrooms.
How to defrost mushrooms in a natural way. Transfer the mushrooms to a separate bowl and place it on the bottom shelf of the refrigerator. It will take about 10 hours to defrost one kilogram of mushrooms. Then they can be used as fresh.
Ingredients:
- Potatoes 0.5 kg.
- Beef 300 gr.
- Honey mushrooms 0.3 kg.
- Onion 1 pc.
- Carrot 1 pc.
- Vegetable oil (any) 5 tbsp. spoons
- Salt pepper
- Sour cream 3 tbsp. spoons
- Greens to taste
Preparation:
Boil meat broth. Remove meat from broth. Cut the meat into portioned pieces.
Place the meat back into the broth. Defrost honey mushrooms first. Drain off excess liquid. Finely chop the mushrooms.
Transfer the mushrooms to the broth. Let the mushrooms cook for 15 minutes. Peel the potatoes, cut into strips.
Transfer potatoes to a saucepan and cook for 30 minutes. Prepare a frying mixture of finely chopped onions and shredded carrots.
Transfer the finished roast into the soup 10 minutes before the end of cooking. Sort the greens with your hands and chop finely. Add herbs, salt, pepper to the soup.
Serve with sour cream.
It will take you only 15 minutes to prepare this soup, and the dish will delight you with its delicate consistency and magnificent aroma.
Ingredients:
- Oyster mushrooms fried with carrots and onions 300 gr.
- Potatoes (peeled) 0.5 kg.
- Smoked beef 200 gr.
- Egg (boiled) 6 pcs.
- Greens 50 gr.
- Sour cream 50 gr.
- Salt to taste
Preparation:
Cut the potatoes into medium-sized cubes. Cut the beef into cubes, portionwise.
Place beef and potatoes into boiling water. Add salt to the soup to taste. Cut the eggs into medium-sized cubes.
Finely chop the greens. 5 minutes before the end of cooking the soup, add eggs and herbs to the pan. Mix carefully. Season the soup with sour cream.
To prepare mushroom soup With dumplings, you don't need to buy a lot of ingredients. Required Products for him it's mushrooms, cornstarch and leeks. If you wish, you can supplement the soup with any vegetables that are stored in your refrigerator.
Ingredients:
- Chicken fillet (chopped) 500 gr.
- Chicken broth 2 cups
- Leeks (chopped) 2 cups
- Celery (chopped) 1 cup
- Porcini mushrooms (cut into strips) 300 gr.
- Olive oil 2 tbsp. spoons
- Garlic (finely chopped) 1 clove
- Bay leaf
- Thyme stalk 2 pcs.
- Ground black pepper 0.25 teaspoon
- Parsley, chopped 0.3 cups
- Corn kernels 1 cup
- Carrots (chopped) 1 cup
- Corn starch 1 cup
- Salt 1 teaspoon
Preparation:
Heat oil in a saucepan. Add garlic, carrots, celery, onion, mushrooms, bay leaf and thyme. Add chicken. Fry for 15 minutes.
Pour the broth into the pan, put the corn in it. Add spices.
Cook over low heat for 20 minutes.
Prepare the dumplings:
Knead stiff dough from corn starch and water. Roll out the dough into long, thin strips. Cut the dough with scissors into pieces 2-3 centimeters wide.
Bring the soup to a high boil. Place the pieces in it one at a time corn dough. Cook for 10 minutes without stirring. Add parsley to the soup.
Hot, filling, rich soup perfect dish For family lunch in the cold season. Cook the meat broth in advance and then serve fresh soup It will take you 20-30 minutes to get to the table.
Ingredients:
- Meat broth 2 liters
- Beef (boiled) 100 gr.
- Vermicelli 75 gr.
- Champignons 100 gr.
- Carrots (peeled) 1 pc.
- Potatoes (peeled) 3 pcs.
- Bell pepper 1 PC.
- Greens 50 gr.
Preparation:
Cut the potatoes into cubes. Grate the carrots on a fine grater. Chop the onion very finely. Sort the greens and chop finely. Peel the pepper and cut into strips.
Peel the champignons and cut into slices. Cut the meat into cubes. Bring the broth to a boil. Place the meat, carrots, onions and potatoes into the broth.
Cook for about 15 minutes. Add mushrooms and vermicelli, pepper and herbs to the soup. Season with spices to taste.
Everyone knows that hearty and tasty mushroom soups are prepared from fresh, dried, or frozen mushrooms. However, in modern cooking soups are also made from canned mushrooms. They turn out just as tasty, only they cook much faster.
Ingredients:
- Water 2 liters
- Chicken 300 gr.
- Potatoes 0.5 kg.
- Carrot 1 pc.
- Onion 1 pc.
- Champignons 1 jar
- Semolina 1 tbsp. spoon
- Olive oil 1 tbsp. spoon
- Greenery
- Spices, salt
Preparation:
Cook chicken bouillon. Remove the poultry meat and separate it into fibers. Place the meat in the broth. Open a jar of champignons. Drain off excess liquid.
Finely chop the mushrooms. Peel the potatoes, cut into strips. Transfer potatoes to a saucepan and cook for 20 minutes. Prepare a fry of finely chopped onions, chopped carrots and mushrooms.
Transfer the finished roast into the soup 10 minutes before the end of cooking. Add salt and pepper to taste. Pour semolina into the soup in a thin stream.
Mix carefully. Sort the greens with your hands and chop finely. Add greens to the soup.
Need to quickly feed your family tasty food hearty lunch? Great recipe mushroom soup with processed cheese will come in handy.
Ingredients:
- Chicken broth 3 liters
- Chicken meat 200 gr.
- Potatoes (peeled) 5 pcs.
- Onion (peeled) 2 pcs.
- Carrots (peeled) 1 pc.
- Champignons 350 gr.
- Processed cheese 2 pcs.
- Greens 50 gr.
- Salt, pepper, bay leaf
- Butter 50 gr.
Preparation:
Bring the broth to a boil. Separate poultry meat into fibers. Transfer the meat to the broth. Cut the potatoes into small cubes.
Transfer the potatoes to the boiling broth. Cook until done. Cut the mushrooms into slices. Chop the onion very finely. Grate the carrots on a fine grater.
Fry mushrooms in a frying pan. Add onions and carrots to the mushrooms. Fry the vegetables until done. Transfer the roast to the boiling broth.
Break the cheese with your hands or grate it on a coarse grater. Add cheese to boiling soup. Stir gently until completely dissolved. Cook for 10 minutes.
Sort the greens with your hands and chop finely. Serve with butter and herbs.
Mushroom soup with chanterelles turns out to be joyful in color, taste and aroma. In the forest, these mushrooms appear first and grow throughout the summer. So, look at the recipe and cook!
Ingredients:
- Water 3 liters
- Chicken 0.5 pcs.
- Rice 0.5 cups
- Peppercorns, bay leaves 3-4 pcs.
- Chanterelles 300 gr.
- Onions (peeled) 1 pc.
- Potatoes (peeled) 4 pcs.
- Greens (parsley, dill, tarragon)
- Sour cream optional.
Preparation:
Cook chicken broth. Wash and sort the chanterelles. Chop mushrooms that are too large. Boil the chanterelles in a separate bowl. Rinse the chanterelles again.
Boil the mushrooms again in new, salted water. Remove the poultry meat from the broth into a separate bowl. Shred the chicken and return it to the soup.
Add rice to the broth. Cook for 15 minutes. Cut the potatoes into small cubes. Add potatoes and a whole peeled onion to the soup.
Cook for 10 minutes. Add mushrooms to the soup. Cook for 3 minutes. Remove the onion from the soup and discard. Sort the greens with your hands and chop finely.
Serve with sour cream and herbs.
Mushroom soup with meat - "Beijing style"
Peking soup has excellent rich taste. The main thing is to strictly follow the recipe and buy all the necessary ingredients in advance.
Ingredients:
- Beef 500 gr.
- Water 1-1.5 liters
- Mushrooms 50 gr.
- Kohlrabi cabbage 100 gr.
- Ginger (root) 1/2 pcs.
- Soy sauce 0.5 tbsp. spoons
- Fat for frying 0.5 tbsp. spoons
- Salt to taste
- Pepper to taste.
Preparation:
Beef cut into portioned pieces. Grate the ginger on a fine grater. Fry the meat with ginger for 10 minutes. Bring the broth to a boil.
Place the fried meat into it. Cook until the broth has reduced by half. Peel the mushrooms and cut into slices. Grind the kohlrabi.
Strain the broth. Add mushrooms and kohlrabi cabbage to the broth.
Bring the soup to a boil. Season with salt and pepper, cover and cook for 15 minutes. Add to the table before serving soy sauce.
This recipe for a real “manly” soup will help feed the whole family. Thanks to real meat broth, the soup turns out to be very satisfying, the mushrooms give it their aroma, and pickle adds spice and piquancy. Perfect!
Ingredients:
- Meat 300 gr.
- White mushrooms 300 gr.
- Cucumber (salted) 2 pcs.
- Carrots (peeled) 1 pc.
- Onions (peeled) 1 pc.
- Potatoes 5 pcs.
- Soy sauce 2 tbsp. spoons
- Greens 20 gr.
- Sour cream - for serving.
Preparation:
Boil meat broth. Remove the meat and cut into portions. Place the meat in the broth.
Peel, wash and chop the porcini mushrooms. Boil the mushrooms in a separate bowl. Drain the mushrooms.
Boil the mushrooms again in fresh salted water. Transfer the mushrooms to the broth. Cook for 15 minutes. Peel the potatoes, cut into strips.
Transfer potatoes to soup. Cook for 15 minutes. Grate the carrots on a coarse grater. Onion finely chop.
Fry onions and carrots. Chop the pickled cucumbers very finely.
Squeeze out excess juice with your hands. Add pickles with fried vegetables. Simmer on fire for 1-2 minutes. Add soy sauce.
Add vegetables to the pan. Boil. Add salt to taste. Serve with sour cream and herbs.
The classic recipe for mushroom soup is one of the most amazing dishes of Russian cuisine. Getting ready for beef broth With mandatory addition dried mushrooms.
Ingredients:
- Beef meat 1 kg.
- Fresh mushrooms 300 gr.
- Dried mushrooms 50 gr.
- Buckwheat 6 tbsp. spoons
- Potatoes 3 pcs.
- Carrot 1 pc.
- Onion 1 pc.
- Vegetable oil 3 tbsp. spoons
- Spices to taste.
Preparation:
Rinse the meat thoroughly. Pour cold water over the meat. Boil. Skim off the foam and pour off the first broth.
Pour boiling water over the meat and cook until full readiness over low heat Dried mushrooms pour boiling water over it. Cover the pan with a lid and leave to soak.
Wash fresh mushrooms and cut into slices. Fry mushrooms until soft in vegetable oil
Make a roast of carrots and onions. Remove meat from broth. Cut into portions.
Peel the potatoes, cut into small cubes and add to the broth. Transfer all the mushrooms to the broth. Add buckwheat to the soup and cook until done
When the potatoes are almost ready, add fried vegetables and spices. Cook until fully cooked.
Mushroom soup with meat and coconut milk "Thai style"
Another soup recipe asian style. The combination of meat, mushrooms and coconut milk makes this soup especially good in summer.
Ingredients:
- Champignons (small) 450 gr.
- Chicken 0.5 pcs.
- Lime (zest and juice) 1 pc.
- Coriander (fresh, chopped) 3 tbsp. spoons
- Soy sauce 2 teaspoons
- Coconut milk (canned) 280 ml.
Preparation:
Boil chicken broth. Remove the poultry meat and separate it into fibers.
Place the meat in the broth. Pour thinly sliced mushrooms into hot broth.
Add juice and grated lime zest, chopped coriander, and soy sauce to the broth. Bring to a boil over low heat. Cook for 3-5 minutes.
Cool the soup slightly. Puree the soup in a blender until homogeneous mass. Pour the prepared cream soup back into the pan.
Add coconut milk. Stir and heat the soup over the fire, without bringing to a boil.
Add salt to taste. When serving, garnish with chopped herbs.
A soup recipe proven over the years. Namely, mushroom soup with meat and barley. Divine smell, taste, appearance - that's what you get by choosing this recipe.
Ingredients:
- Fresh mushrooms (champignons) 210 gr.
- Butter 45 gr.
- Onion 1 pc.
- Water 5 glasses
- Beef 200 gr.
- Carrots 2 pcs.
- Pearl barley 0.25 cups
- Potatoes 1 pc.
- Celery, herbs to taste
- Laurel leaf
- Basil
- Salt.
Preparation:
Peel the onion and finely chop it. Peel the carrots and cut into slices. Peel the celery and cut into thin strips.
Peel the potatoes, cut as desired. Wash the mushrooms and cut into slices. Wash the beef and cut into portions.
Rinse pearl barley several times. Place a pan on the stove. Melt butter in it.
Add onion and simmer for 1-2 minutes. Add mushrooms and fry until golden color. Add meat and lightly fry.
Add carrots and celery. Sauté for 1-2 minutes. Pour water into prepared foods. Bring water to a boil.
Add pearl barley and potatoes. Cook until done. Salt and add spices.
Cream of champignon soup is a fairly simple dish to prepare, but it taste qualities and attractive appearance will be appropriate on the holiday table.
Ingredients:
- Water 2 liters
- Chicken 300 gr.
- Potatoes 0.5 kg.
- Carrot 1 pc.
- Onion 1 pc.
- Champignons 500 gr.
- Cream 50 ml.
- Butter 25 gr.
- Olive oil 1 tbsp. spoon
- Greenery
- Spices, salt, pepper to taste
Preparation:
Boil chicken broth. Remove the poultry meat from the broth and separate it into fibers. Place the meat in the broth. Peel the potatoes, cut into strips.
Transfer potatoes to a saucepan and cook for 20 minutes. Finely chop the mushrooms. Peel and chop the onion. Peel the carrots and cut into thin strips.
Prepare a fry of finely chopped onions, chopped carrots and mushrooms. Transfer the finished roast into the soup 10 minutes before the end of cooking.
Add salt and pepper to taste. Add cream to the soup in a thin stream. Add butter. Turn off the fire.
Use a blender to bring the soup until smooth. Sort the greens and chop finely. Add greens to the soup.
The Asian style shiitake mushroom soup is quite special. Thanks to the combination of meat with the aroma of mushrooms, hearty peas and potatoes, this soup is good in winter and summer, for lunch and dinner.
Choose plump shiitake mushrooms. IN good mushroom the edges of the cap are curved down, and the cap itself is velvety, dark Brown and has a pattern of cracks. Study the mushrooms carefully. They should be damp to the touch and free of mold.
Ingredients:
- Beef 300 gr.
- Shiitake mushrooms 300 gr.
- Peas 300 gr.
- Onion 1 pc.
- Carrot 1 pc.
- Potatoes 3 pcs.
- Tomatoes 2 pcs.
- Greens 20 gr.
- Vegetable oil 50 ml.
- Salt, spices to taste.
Preparation:
Rinse the peas. Pour boiling water over the peas. Finely chop the meat. Fry the meat in a saucepan in vegetable oil.
Peel and chop the onion. Add chopped onion, simmer together for 1-2 minutes. Peel and chop the carrots.
Add carrots, simmer together for 1-2 minutes. Pour boiling water over 2/3 of the container. Bring the soup to a boil. Peel and cut the potatoes.
After 20 minutes, add peas and potatoes soaked in boiling water. After 40 minutes, add shiitake mushrooms. After 55 minutes, add chopped tomatoes.
After 5 minutes, turn off the heat and let the soup brew for 20 minutes.
Mushroom soup with meat and tomatoes “Greek style”
Very tasty and aromatic meat soup with mushrooms, tomatoes and cheese. If you like it, be sure to cook it!
Ingredients:
- Champignons (small) 200 gr.
- Onions (peeled) 1 pc.
- Garlic (peeled) 1 clove
- Olive oil 4 tbsp. spoons
- Meat (fillet) 500 gr.
- Tomato in own juice 850 gr.
- Chili sauce 4 tbsp. spoons
- Water 250 ml.
- Greens 20 gr.
- Cheese or Feta 100 gr.
- Beans, canned 100 gr.
- Ground black pepper.
Preparation:
Cut the meat into portions. Marinate the meat in olive oil and spices. Wash the champignons and cut into slices.
Cut the onion into half rings. Pass the garlic through a garlic press. Heat olive oil.
Fry marinated meat with garlic and onions in it. Add champignons and tomatoes in their own juice to the frying.
Season the dish with chili sauce. To fill with water. Let it boil. Salt and pepper the soup. Cook the soup for 10-15 minutes.
WITH canned beans drain the juice and add to the soup. Crumble the cheese and add to the soup.
Sort the greens and chop finely. Add greens to the soup.
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