Rich, incredibly aromatic, incredibly tasty, thick mushroom soup- a holiday on the table. Since ancient times in Rus', mushrooms have been eaten both fresh and dried. Mushroom soups, it should be noted, are appropriate at any time of the year. They can be prepared as classic firsts dishes made with mushroom broth and in the form of puree soup, cream soup, etc. The best are soups made from fresh forest mushrooms. The top three are shared by porcini mushrooms, saffron milk caps and milk mushrooms. But they can always be replaced with boletus, aspen mushrooms, honey mushrooms, chanterelles and even store-bought champignons.

Fresh mushroom soup

If you have the opportunity to buy or live near a forest belt where porcini mushrooms are found, then you should definitely try making gourmet mushroom soup. This rich, satisfying and aromatic soup chick will be for lunch on a cold rainy day in autumn.

List of ingredients

Will be needed following products:

420 g porcini mushrooms.
Half a small carrot.
Two potatoes.
40 g plums. oils
Half an onion.
A small bunch of parsley.
Salt.

How to cook

All housewives unanimously say that making white soup (photo attached) is a real pleasure. The mushrooms are always beautiful, evenly matched. Sometimes it’s even a pity to cut them. Porcini mushrooms are known to best ingredient to get rich aromatic broth. You don’t even need to add any seasonings or spices. The broth will already be a self-sufficient dish.

To prepare broth for mushroom soup, you need to take all the products listed in the list above. Cut the mushrooms into cubes, add 2 liters of water and put on low heat. Don't forget to remove the foam. After 15 - 18 minutes, add potato cubes to the mushrooms. Cook until the vegetable is ready. Peel, chop and lightly sauté half of the onion and carrot. butter. Then add to the soup, heat all the ingredients together for a couple of minutes, turn off the heat.

It will take no more than 25 minutes to master the recipe for mushroom soup made from porcini mushrooms and please with wonderful aromatic dish their households. It is recommended to serve the soup with a spoonful of rich sour cream and a sprig of dill or parsley.

Dried mushroom soup

IN winter menu There should always be thick, warm soups. In those moments when a blizzard is raging outside the window, they seem much tastier and more aromatic than in the summer.

List of ingredients

You will need the following products:

A glass of chicken broth.
One small onion.
Large large potato.
200 g dried mushrooms.
160 ml heavy cream.
Spices and salt - optional.

Cooking method

This cream of soup can be brought to life in less than an hour. IN chicken bouillon add dried mushrooms. If you are cooking vegetarian or lean soup, then chicken broth can be replaced with vegetable broth. The mushrooms remain in the liquid for about 35-40 minutes. While the main ingredient is soaking in the broth, peel the potatoes and cut them into 1.5 cm pieces. Cut the onion into standard cubes and fry in a small amount of vegetable oil.

Place the pan with mushrooms on the stove, add potato cubes, turn on medium heat and cook for 20 minutes. After the specified time, add the fried onions. Combine all the ingredients, simmer for another five to seven minutes and add cream. Immediately remove the pan from the heat so that the cream does not curdle. All that remains is to use a blender to turn ordinary mushroom soup into puree. You can do this directly in the pan. If the soup turns out too thick, then dilute it with chicken broth.

The result is a very tender, aromatic, satisfying, thick mushroom mass. You can serve the soup with fresh herbs and garlic croutons.

Mushroom champignon soup

Perhaps this dish has become Lately a true classic of the genre. Creamy mushroom soup, especially if you add aromatic smoked cheese and the right spices, will not leave any gourmet indifferent.

List of ingredients

Prepare the following foods:

480 g champignons.
One small carrot.
220 grams smoked processed cheese.
3 potatoes.
A small onion.
A large bunch of greenery.
40 g cube of plums. oils
A spoonful of flour.
2 liters of water.
250 g cream.
Dried garlic, nutmeg, ground black pepper, chili pepper.

Cooking method

Cheese and mushroom soup is a real find for housewives who want to please their family with something special and tasty. Pleasant consistency, rich mushroom taste, incredible smoked aroma - all this turns homemade soup into a real culinary masterpiece.

First, let's prepare everything necessary products. The nutmeg needs to be grated very fine grater. You can take it already finished product in bags that are sold in any spice store. Peel the potatoes, cut them into small cubes and add water to cook. Cutting vegetables: carrots - half rings, onion- quarter rings. We send all types of rings to a frying pan to fry.

Place the champignons in another frying pan. They must first be peeled and cut into medium-sized cubes. We recommend leaving two mushrooms. They will later take an active part in decorating the mushroom soup. After the mushrooms acquire a slight blush, add fried onions and carrots to them.

For any cheese soup it is better to buy cheese High Quality. Never take a product called “cheese products” from a store shelf. Smoked cheese cut into cubes. Chop a bunch of greens. Add sauté, cheese and herbs to the soup. Continue cooking until the cheese is completely dissolved. This process usually takes about 5-7 minutes. At this time, you can add nutmeg and other spices, including salt and pepper, to the soup. At the last stage of cooking, pour a little heavy cream into the soup. Mix thoroughly.

To prevent the soup from turning out too thin, after cooking it is recommended to separate the thick and liquid parts using a colander (sieve). Grind the thick part of the soup using a blender, varying the consistency with liquid broth.

After pouring the soup into bowls, we decorate it not only with fresh herbs, but also with pieces of mushrooms that we left in advance for decoration. It is also very tasty to serve this puree soup with croutons or cubes of cheese.

Soup with barley and dried mushrooms

Unfortunately, wild mushrooms in fresh getting it can be quite problematic. We suggest cooking today mushroom, which will give the dish an incredible aroma, and pearl barley, which will make it satisfying and rich.

List of ingredients

You will need the following products:

120 g dried mushrooms.
Four potatoes.
One and a half glasses of pearl barley.
Bulb.
Carrot.
Oil for frying vegetables.
A little fresh parsley.
Salt.

How to cook

This recipe for mushroom soup made from dried mushrooms is very simple and easy. The only process that takes quite a long time is soaking the mushrooms. In a saucepan with cold water they should spend 2-4 hours or the whole night if time permits. After soaking, take out the mushrooms and chop them. We don’t pour out the water they were in, but put the pan on the fire. Let's pour it there pearl barley. Cook for about 40 minutes. This will be enough to fry onions and carrots.

When the pearl barley is cooked, you can add potatoes, fried carrots, onions and mushrooms to the pan. Simmer all ingredients for 20 minutes. This soup is served with sour cream and big amount dill.

Diet soup with chanterelles

This is a very light, low calorie summer mushroom soup. For cooking, you can use absolutely any mushrooms, but this recipe will use fresh chanterelles.

List of ingredients

2 potatoes.
Carrot.
400 g mushrooms.
Bulb.
One and a half liters of water.
Sour cream.
Spaghetti or very thin noodles - 70 g.
Salt.

How to cook

Place a pan of salted water on one burner of the stove, and a frying pan with a piece of butter on the other. Add a pinch of salt, potatoes cut into small slices, soaked mushrooms and a mushroom cube (optional) to the water. Add finely chopped onions and carrot half rings to the frying pan. Vegetables are in the pan for 5 minutes, food in the pan is cooked for 15 minutes. Then the contents of the pan are sent to the pan, 1/3 cup of noodles is added. Cook for another 5 minutes, turn off. Serve the soup with low-fat sour cream and parsley.

Soup with chicken and frozen champignons

This first course option is perfect for those who are on a diet. proper nutrition or complies Lenten menu. Sometimes the only type of mushrooms that can be found in winter are frozen champignons from the nearest supermarket. That is why we invite you to prepare an affordable, simple and very tasty soup.

List of ingredients

260 g chicken fillet.
One small potato.
Carrot.
Frozen champignons - 300 g.
Fresh herbs.
Salt.

Cooking

As you can see, there are no high-calorie foods. We will also not be doing any roasting of vegetables. The dish will be as nutritious, healthy and low-calorie as possible.

Let's start cooking chicken fillet. Since it does not give a sufficiently thick and rich broth, you can use chicken cube. Don't forget to remove the foam. After 10 minutes, add potato cubes to the chicken. Cook for another 15 minutes and add the mushrooms. The process of preparing this dish is very simple and takes a maximum of 30 minutes. Salt is added as desired, as are other spices. An integral part of the dish is a large number of fresh herbs, which is added after cooking the soup.

Vegetarian bean and spinach soup

To prepare you will need:

Vegetable broth - 600 g.
120 g spinach leaves.
140 g champignons.
380 g beans.
A couple of cloves of garlic.
150 g zucchini.
2 spoons olive oil.

Cooking

The mushrooms must be chopped. Peel the onion and cut into cubes. Peel the garlic and chop it into thin slices. Chop the spinach and zucchini as desired. Heat in a frying pan a small amount of olive oil, in which we fry the garlic and onion until soft. After five to seven minutes, add the zucchini.

Bring the prepared vegetable broth to a boil and add beans, vegetables, mushrooms, Bay leaf and a pinch of salt. Cook the soup for 12 minutes, add the spinach, and you can turn off the heat under the pan. Serve thoroughly seasoned with fresh herbs.

Especially if it is made from fresh gifts of nature. Personally, I am a big and even avid mushroom picker, so I always look forward to the coming season. And then…. Then I start creating culinary masterpieces. Part collected mushrooms goes to seaming, fry some of it and eat it with potatoes, and also cook soup. Today I’m going to tell you about how to prepare mushroom soup that your household members will hardly be able to resist.

soup: preparing the ingredients

Actually, big secrets there is no need to prepare this wonderful soup. There is a considerable amount good recipes, which will not be difficult to find. I, having gained experience from my mother and father-in-law, a big fan of mushroom soups, cook for my family exclusively at home, without any big frills.

So, during the mushroom season, you can prepare such a soup. To do this, take four hundred grams fresh mushrooms. There is a difference between fresh, frozen and dried, I can say that for sure. What fresh mushrooms are suitable for soup? You can take honey mushrooms, porcini mushrooms, boletus mushrooms, or better yet those mushrooms that you really love. Next, we will need the following products: one carrot, five medium potatoes, one onion, salt, herbs. To give the soup rich taste, you can take a small amount soy sauce(better than mushroom), but this is not for everyone.

soup: procedure

First of all, you need to peel the mushrooms, then add water and put on fire. As soon as they boil, you need to cook a little and drain the water. Mushrooms can be lightly fried if desired. vegetable oil, but this is optional. The most important thing is to pre-cook the mushrooms so that everything harmful comes out of them.

Now about the broth. People say that mushrooms are the second meat, so when cooking soup you can do without any bones. But if you want to get rich soup, then put the meat in anyway, it definitely won’t make it any worse. Place the meaty bone in the pan and cook until full readiness. Then remove the bone, add mushrooms to the broth and continue cooking the soup. At this time, simmer the onions and carrots in a frying pan, cut the potatoes into cubes. Add the latter to the mushrooms, add salt to taste, and add seasonings. Add the frying a few minutes before the end of cooking. Add a small amount of soy sauce if desired. When serving, garnish the soup with herbs and season with sour cream.

In our family, millet is added to this mushroom soup. Especially if the mushrooms used are chanterelles. It turns out very tasty.

How to cook mushroom soup with beans

In general, if you wish, you can show your imagination and prepare your own mushroom soup with cream or any other ingredients. I also want to tell you about the one with beans.

Take 250 grams of fresh mushrooms (here you can also use frozen ones, if there is no other way). You will also need five potatoes, one onion, one carrot, a jar canned beans(V own juice), three liters meat broth, dill, bay leaf, salt, pepper.

Preparation: cut the mushrooms into slices, pour them with pre-prepared broth, cook for forty minutes. Then add chopped potatoes, pepper and salt to taste, and a couple of bay leaves. Cook the soup until fully cooked, but about 10 minutes before the end of cooking, add onions and carrots, pre-fried in vegetable oil, as well as beans and dill. Serve with sour cream.

This is how you can prepare a delicious and, most importantly, satisfying mushroom soup. In fact, it’s even easier to cook than borscht. Finally, I would also like to note that if you want to do more any delicious another soup, do not be lazy to add a small amount of dried mushrooms to it. Believe me, with pleasant taste you can't go wrong.

There are a great variety of soups, and every housewife knows at least a dozen of them. But let’s say you are not a cook, and in your life you have never cooked anything except eggs and tea. If you are either an advanced child who wants to give his mother a pleasant surprise on March 8, or some kind of life situation has happened when you just need to put on an apron and stand at the stove - where do you start? As a rule, from the easiest and most accessible. The gifts of the forests - whether fresh, dried or in jars - are present in every home. But how to cook mushroom soup, and where to start?

It depends on what basic ingredients you have on hand. Fresh ones need to be peeled, washed, and large specimens cut. Soak the salted ones in water for several hours, and drain this water every hour. Dried ones are soaked for a longer period (preferably overnight). The frozen gifts of the forests are thawed. So, before cooking mushroom soup, let’s check what else is edible in the house. It would be nice to have three or four potatoes, 2 onions, roots for broth (carrots, parsley, celery), at least a clove of garlic. Well, salt, pepper, and bay leaves can be found in every household.

Now let's start cooking. How to cook: Take a 3-4 liter pan, fill it three-quarters with water and put it on the fire. When it boils, throw in our “lesion meat”, add salt, pepper and cook the pickled and salted varieties for 15 minutes, dried for 20, and fresh for half an hour. While the saucepan is bubbling, finely chop the parsley and celery, and grate the carrots. Sauté in a frying pan (which means bring it in oil until golden color) onion, add roots. Peel the potatoes and cut them into cubes. We put it in the broth, after 7-10 minutes we add the sauteed vegetables to it. Salt, throw in spices. You can tell when the potatoes are ready: if they are soft, you can remove our saucepan from the stove.

If you have mastered the basic recipe for how to cook mushroom soup, you can dare to various variations. Don't have any potatoes at home? Then you can replace it with cereals (for example, buckwheat) or pasta. If your culinary talents extend to kneading the dough yourself, try to find a replacement for potatoes in the form of dumplings: pour a glass of flour, half a teaspoon of salt onto a board, gradually add a quarter glass of water and two tablespoons sunflower oil. Form the dough into a thin, finger-thick “sausage”, which you cut into even pieces. Leave them for half an hour to dry. They should be added to the broth when it is almost ready - 7 minutes before removing from the heat.

If desired, you can make a more rich option - mushroom soup with meat. Then you will have both the first and second courses. Cook the mushrooms and meat separately (skim off the foam from the second pan: if you leave it, the broth will turn out cloudy). Ready Ingredients we take it out of the liquid and use it for the “second”. And for the “first thing” we mix mushrooms together and season them with roots, potatoes and finish cooking.

Small mushrooms are quite difficult to clean, but their taste is such that they are worth tinkering with. Mushroom soup with honey mushrooms looks good with a flour dressing: all you need to do is fry the flour in a dry frying pan until slightly yellowish, dilute with water (necessarily cold) and add to our brew. This dish should be served with sour cream, sprinkled with fresh chopped herbs.

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

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

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

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

Which mushrooms are best to make soup from?

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

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

Preparing mushrooms for soup

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

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

Mushroom soup - the simplest champignon recipe

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

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

Ingredients

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

Preparing mushroom soup:

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

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

Cream of Mushroom Soup Recipe

Delicious and simple cream of mushroom soup can be prepared from any type edible mushrooms according to this recipe. Such soups turn out to be very tender, which is why children love them very much. Best for making pureed soup this recipe take fresh champignons or porcini mushrooms. To make mushroom soup more aromatic and tasty, it is better to select small mushrooms for it.

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

Ingredients for cream of mushroom soup:

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

Preparation of creamed mushroom soup:

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

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

Mushroom soup with champignons

If you prefer rich mushroom soups, we suggest making mushroom cream soup from champignons with potatoes. Getting ready this dish fast enough. At the same time, his spicy taste will definitely please you and your loved ones.

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

Ingredients for champignon soup:

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

Preparation of champignon soup:

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

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

Mushroom soup made from dried mushrooms - a simple recipe

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

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

Ingredients for dried mushroom soup:

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

Making mushroom soup from dried mushrooms:

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

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

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

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

Ingredients for mushroom soup with melted cheese:

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

Preparation of mushroom soup with melted cheese:

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

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

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

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

Ingredients for Raincoat Soup:

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

Making puffball mushroom soup:

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

Spill ready soup on plates and sprinkle with chopped herbs. Overall, puffball mushroom soup is flavorful, nutritious, and delicious. Thanks to unique aroma Even children eat it with pleasure due to its delicate taste.

Recipe: Mushroom Soup with Champignons and Broccoli

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

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

Ingredients for Mushroom and Broccoli Soup:

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

Making mushroom and broccoli soup:

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

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

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

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

Ingredients for frozen mushroom soup:

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

Making mushroom soup from frozen mushrooms:

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

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

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

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

Ingredients for mushroom and lentil soup:

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

Making mushroom and lentil soup:

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

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

How to cook mushroom soup from salted mushrooms with brisket

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

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

Ingredients for mushroom soup made from salted mushrooms and brisket:

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

Preparation of mushroom soup with salted mushrooms and brisket:

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

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

Classic porcini mushroom soup

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

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

Ingredients for porcini mushroom soup:

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

Preparation of mushroom soup from porcini mushrooms:

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

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