Delicious soup with mushrooms. How to make mushroom soup - simple recipes for making delicious soups with mushrooms. Dried mushroom soup

In many European countries they have long known how to prepare mushroom soup from various mushrooms. This first dish is loved and revered not only for its excellent taste, but also for its benefits, because mushrooms are rich in proteins, carbohydrates, minerals and vitamins. Soup from honey mushrooms and champignons, prepared in various variations, will help not only fill you up, but also enrich the body, improve metabolic processes and even get rid of cellulite.

Most often, mushroom dishes are prepared from fresh forest plants, which are available at any time of the year in supermarket departments. Additionally, when cooking, vegetables, seasoning, fresh herbs, butter, sour cream or tomato sauce, etc. are used. Since fleshy mushrooms are the main ingredient of the soup, they must be chosen carefully, giving preference to beautiful plants with even caps and legs. You can use champignons, porcini mushrooms, chanterelles, etc. On average, it takes about 60 minutes to prepare such a dish; the calorie content will depend on the choice and use of additional components.

Champignon recipe

There is nothing easier than preparing delicious champignon soup.

To prepare the dish you should take:

small champignon mushrooms – 450 g;
potato tubers – 550 g;
onion - a couple of pieces;
carrot;
olive oil;
parsley sprigs, bay leaf;
salt pepper.

For cooking, you can use meat, vegetable broth or plain water. First, vegetables are fried in a saucepan - onions and carrots are alternately fried in oil and grated.

Champignons are cut into small slices and boiled in water. The potatoes are peeled and cut into cubes. After the broth boils, it is added to the main product and cooked until the tubers are soft. A few minutes before the end, spices and fried vegetables are added to the soup. After this, the dish is infused. The dish is served with parsley leaves, green onions and your favorite sauce.

From porcini mushrooms

Porcini mushroom soup is rich and tasty, which is prepared on the basis of:

potatoes - a couple of tubers;
porcini mushrooms – 350 g;
ghee – 25 g;
carrots - half a root vegetable;
onions – 1 small;
green sprigs of parsley;
salt, cumin.

Porcini mushrooms make an excellent rich broth, and the vegetables themselves - whole or beautifully chopped - become a real decoration of the dish. The preparation of the dish begins with cutting and boiling the main product. After 12 minutes of cooking, add diced potatoes to them. To make the soup thicker, boil the whole potatoes, mash them and add them to the finished brew.

Onions and orange root vegetables are fried in oil, which is added at the end of cooking along with spices. Serve with sour cream sauce and herbs.

Method of cooking fresh honey mushrooms

The dish is prepared from:

fresh honey mushrooms – 650 g;
potatoes - 2-4 tubers;
carrots, onions;
greenery;
vegetable fat;
table salt.

Place pre-cleaned honey mushrooms in a saucepan, add water and boil. The finished product will fall to the bottom. Strain the resulting broth and boil the potatoes in it. Fry onions and carrots, add mushrooms. When the honey mushrooms acquire a beautiful golden color, you can fry them in the broth, season with spices and serve.

Creamy mushroom soup

To prepare this delicious dish related to Swedish cuisine, you should take:

mushrooms – 480 g;
filtered water – 700 ml;
a little soy sauce - 50 ml;
cream – 50 ml;
fat for frying;
spices, salt, green sprigs of dill.

Chop the mushrooms with onions and sauté in a saucepan in fat. Separately, water is boiled in a container, followed by cream and soy sauce. After the liquid boils, the main component is added and cooked for about 25 minutes. At the end, spices are introduced, the products are crushed using a submersible blender. If there are a few mushrooms left, they can be chopped, fried and added to the finished puree soup.

Chicken soup with fresh mushrooms

The dish is prepared based on:

chicken leg – 1 pc.;
fresh champignons – 200 g;
onions, carrots (it’s good to choose a medium-sized orange root vegetable);
potatoes - 4 tubers;
water – 2.3 l;
herbs, spices, salt;
vegetable fat.

Boil the ham, strain the broth, and cut the cooled meat into small pieces. Boil chopped potatoes in broth along with your favorite cereal (optional).

Chop the peeled vegetables and fry in hot oil. Chop the mushrooms and boil together with the potatoes until tender. At the end, add fried vegetables, spices, and meat to the broth. It is better to chop the greens at the end so that they do not lose color.

Recipe with cream cheese

Oyster mushroom soup with melted cheese is interesting in taste and very tender.

It is prepared on the basis of:

oyster mushrooms – 250 g;
potato tubers – 3 pcs.;
sunflower fat;
rock salt, fresh dill, favorite spices;
pure liquid – 1.8 l;
onions, carrots;
processed cheese “Slivochnoye” - 1 pack.

The main component is mushrooms, prepare, boil, lightly salt the liquid. When they are ready, add potato cubes and boil until the vegetable is soft. Fry the onion with the orange root vegetable, add to the rest of the products at the very end along with grated processed cheese. You can improve the taste with salt and spices, season with herbs.

How to make mushroom soup from frozen mushrooms?

Frozen mushrooms in soup taste no different from the fresh ingredient. By preparing different mushrooms for the season, you can pamper yourself with seven delicious dishes all year round, making adjustments to the sometimes monotonous menu.

Mushroom soup made from frozen mushrooms with barley

You can easily prepare mushroom soup from frozen mushrooms and pearl barley in your home kitchen.

For cooking take:

pearl barley – 100 g;
wild mushrooms – 180 g;
carrots with onions;
raw potatoes - a couple of large tubers;
vegetable oil;
salt, herbs.

Peel the cereal, pour boiling water over it and leave for 45 minutes. Next, rinse it and boil for 50 minutes in two liters of water. Peel the tubers, chop them and add to the boiled pearl barley. Fry the onion with root vegetables and mushrooms, add to the rest of the ingredients. At the end, add salt, pepper, boil and serve, adding parsley leaves.

Lenten version of cooking with beans

During Lent, dishes made from mushrooms and legumes will become indispensable on a modest table. They will help the body receive a full range of useful substances and will not allow the immune system to weaken.

The dish is prepared based on:

raw beans – 180 g;
frozen mushrooms - 1 tbsp.;
carrots and onions;
tomato paste – 1 tbsp. with a slide;
potatoes – 4 pcs.;
pepper, herbs;
granulated sugar, salt;
vegetable fat (for frying).

White or red beans are pre-soaked for 10-12 hours, then washed and boiled until tender. During the cooking process, the water needs to be changed once. You can add all the spices except salt to the boiling liquid.

Place the frozen mushrooms in a deep container to thaw, then fry them together with chopped onions and carrots in oil. The paste is added to the fry, everything is mixed and simmered for several minutes.

Peel the potatoes, cut them and add them to the beans along with the frying, add salt. Boil until the potatoes are ready, let it sit, and serve with herbs.

How to cook porcini mushroom soup with noodles?

Frozen porcini mushrooms are even tastier than fresh ones, so they are often added to first and second courses. It’s as easy as shelling pears to make noodle soup, which will appeal to absolutely everyone in the household.

The dish is prepared based on:

frozen porcini mushrooms – 80 g;
potatoes – 200 g;
carrots – 70 g;
onion – 50 g;
vegetable fat;
pasta;
salt, spices.

Place previously defrosted mushrooms in boiling water and boil for 8 minutes. Add chopped potato tubers, cook for about 15 minutes. Separately, fry the onions and carrots, pour into the brew along with the spices. 5 minutes before cooking, add vermicelli and bay leaf. Serve with herbs and sour cream sauce.

Cooking in a slow cooker

The dish is prepared based on:

frozen mushrooms (assorted) – 350 g;
onions;
carrots;
potatoes – 7 small pieces;
water – 1.6 l;
vegetable oil – 25 ml;
spices, herbs.

Peel and chop all vegetables. Fry the onion in oil in the “Fry” mode until transparent, add the thawed mushrooms and cook until the excess moisture is gone.

Next, send the chopped carrots and potatoes, pour in clean water or broth, and add spices. Cook in the “Soup” mode for 70 minutes, chop the greens and serve.

Cream soup recipe

We prepare a delicious cream soup from:

frozen mushrooms – 480 g;
carrots, white onions;
garlic cloves - a couple of pieces;
spinach – 80 g;
cream – 0.5 l;
cow butter – 40 g;
salt, ground black pepper.

Thaw the mushrooms and fry in oil until golden brown. Peel the onion and garlic and cut into small pieces, grate the carrots. Fry the vegetables until soft, add chopped spinach and spices. Grind the fried mushrooms in a blender, add cream. Serve with croutons.

How to make mushroom soup from dried mushrooms?

Dried mushrooms have a richer flavor than fresh ones. This secret is familiar to all cooks, which is why it is often on the basis of dried mushrooms that various dishes are prepared for restaurant or home serving.

Dried mushroom soup - a simple recipe

We quickly prepare a delicious dish from:

raw potatoes – 150 g;
dried white mushrooms – no more than 20 g;
juicy onions – 45 g;
carrots – 70 g;
bay leaves, pepper, rock salt.

Pre-dried preparations should be filled with clean liquid, left for 80 minutes, squeezed out and cut into pieces. Boil, add chopped vegetables. Cook until done, add some spices and salt.

If wild mushrooms are used, the broth may turn out dark. To avoid this, it is necessary to drain the liquid after cooking and cook them with the rest of the products in another clean liquid.

How to cook in a slow cooker

To prepare the dish you need to stock up on:

dried forest gifts - 60 g;
onions, carrots;
potatoes – 4 tubers;
butter;
salt, herbs;
sour cream;
pure liquid – 1.4 l.

If the mushrooms are purchased, first wash them and soak them in water for 60 minutes. Peel the onions, potatoes and carrots, cut into small cubes. In butter, fry the onions in the “Frying” mode and the carrots, then add all the other ingredients, add liquid and spices. Cook on Soup mode for 65 minutes. Serve with sour cream and herbs.

The dish is prepared based on:

dried mushrooms – 30-40 g;
pearl barley – 5 tbsp;
potatoes - 3 tubers;
carrots, onions;
water – 1.6 l;
vegetable oil;
spices

Both main products - pearl barley and mushrooms - are soaked for about 55 minutes. Afterwards, the mushrooms are chopped and boiled together with pearl barley for 25 minutes. Next comes diced potatoes and onions with carrots fried in vegetable fat. Finally add salt and pepper and serve.

With buckwheat

To prepare a delicious buckwheat soup with mushrooms you will need:

dried preparations – 90 g;
buckwheat – 110 g;
potato tubers;
onions, carrots;
salt, pepper, bay leaf;

The dish is prepared from:

dried white mushrooms – 50 g;
potatoes – 350 g;
vegetable oil;
water;
flour – 20 g;
salt.

Soak the porcini mushrooms for a couple of hours, rinse and boil, skimming off the foam during cooking. Add the potatoes cut into small pieces and cook until tender.

Remove several mushrooms from the broth, chop and fry in oil. Remove the mushrooms, add flour to the butter, stir and pour the resulting thickener into the broth, after pureeing the products. Salt and add spices.

To enhance the mushroom aroma, grind several dried ingredients and add to the finished soup.

French cream of dried mushroom soup

To prepare the dish, you should stock up on:

olive and butter - 3 tbsp each;
dried champignons – 150 g;
onions, garlic;
salt;
tarragon - on the tip of a teaspoon;
chicken or any other meat broth - 900 ml;
heavy cream – 130 ml;
freshly ground black pepper.

Soak the mushrooms and then fry them in two types of oil. Set some of the main product aside, add the onion and garlic to the rest and fry. Pour in the required amount of broth, add salt and tarragon. Cook covered over medium heat for 8 minutes, grind with a blender, pepper, pour in the sauce and add the reserved mushrooms.

Amazing aroma, nutritional value, benefits and bright taste - all this is about mushroom soups. Because they are very rich and have a pleasant taste. You can find out how to cook them correctly in this article, where we give 7 recipes.
The content of the article:

Mushroom soup is a soup where the main component of the dish is, of course, mushrooms. Mushroom soups exist in many national cuisines. They have been cooked since ancient times in every country where mushrooms grow, so it is difficult to name the exact date of the invention of this first dish. Mushroom soup is prepared from fresh, frozen or dried mushrooms. Most often they use champignons or oyster mushrooms, which today are sold all year round. Wild mushrooms are also no less popular.

Mushroom soup is divided into several types: classic, cream soups and puree soups. The former are cooked in the usual way, the latter - the products are first fried, then crushed with a blender and mixed with mushroom broth with cream and butter. And puree soups are prepared using the same technology as cream soups, only without cream and butter.

How to cook mushroom soup

To cook a delicious soup, you should know that all mushrooms manifest themselves differently in soups. The most nutritious, rich and aromatic are soups made from porcini mushrooms or saffron milk caps, less nourishing and rich from milk mushrooms, aspen and boletus mushrooms, and soups made from autumn mushrooms, moss mushrooms or blue russula have an even less vibrant taste. And the least nutritious soups are made from mushrooms, butter mushrooms and green russula.

Mushroom soups are prepared in broth, which is obtained during cooking. They can include a variety of ingredients: potatoes, carrots, onions, celery, noodles, porridge - buckwheat, pearl barley or oatmeal. Soups are also prepared with beans, pumpkin, prunes, eggplant, zucchini, Chinese cabbage and seaweed. Very tasty mushroom soups with shrimp or spinach.

In cooking, mushroom soups are considered exquisite gourmet dishes, and they are an express dish that can be prepared in 30 minutes. However, to make it excellent, you must master all the subtleties and secrets of cooking.

Secrets of making aromatic mushroom soup

Fresh mushrooms are added to the soup, raw or fried in oil. The roasting process will reveal all the unique notes of mushroom aroma.
Dried mushrooms are pre-soaked in boiling water for 1 hour, preferably overnight, this will help to reveal their taste. In this case, the liquid in which the mushrooms were soaked is not poured out, but is filtered and added to the pan to make the soup richer.
Frozen mushrooms are dipped in boiling water without defrosting and boiled.
For 3 liters of water, use 1 cup of dried mushrooms, then the soup will be rich.
The amount of fresh mushrooms should be the same in volume as the vegetables used.
The combination of pickled and salted mushrooms will give the soup a refined taste.
The bouillon cube can be replaced with dried mushrooms ground into powder, then the soup will be more satisfying and dense.
Mushroom soups go well with many spices, such as black pepper, basil, cumin, garlic, rosemary, thyme, etc. However, despite such diversity, you should be very careful with spices, otherwise they can spoil and clog the natural mushroom aroma and taste.
2 tbsp will help to thicken and add density to the soup. pan-fried flour or semolina. The products are first diluted with 200 ml of broth, and then added to the main mass.
French chefs claim that mushroom soup will fully open only after 3 minutes of strong boiling at the end of cooking and steeping for 20 minutes.
Classic serving of mushroom soup - with crackers, herbs and sour cream. Add sour cream and garlic sauce separately.

So, you know all the subtleties, now let's take a closer look at how to cook delicious mushroom soup.

Mushroom soup made from frozen mushrooms

Frozen mushrooms can be used those that you find in the supermarket, for example, porcini or aspen mushrooms. They are all healthy and valuable sources of vegetable protein, and the broth is flavorful and satisfying. And if you want to make a soup with more calories, then cook it with meat broth. For a dietary option, cook in water.

Calorie content per 100 g - 45 kcal.
Number of servings - 2
Cooking time - 35 minutes

Ingredients:

Frozen mushrooms - 300 g
Salt and pepper - to taste
Potatoes - 1 pc.
Leek - 1 pc.
Butter - 20 g
Carrots - 1 pc.
Drinking water - 1.5 l

Making frozen mushroom soup:

Cover the mushrooms with water and boil for 15 minutes.

Chop the potatoes and add to the mushrooms.

Fry chopped carrots and leeks in oil and add them to the soup.

Cook the food, covered, until the vegetables are soft. At the end of cooking, add salt and pepper.

Mushroom champignon soup

Fragrant, delicious champignons will conquer the hearts of the most discerning gourmets! There is nothing easier than cooking a delicious soup with them, because they are easy and quick to prepare, and most importantly, they are safe for health, compared to forest ones.

Ingredients for champignon soup:

Onion - 2 pcs.
Champignons - 20-25 pcs.
Butter - for frying
Potatoes - 2 pcs.
Salt and pepper - to taste
Pasta - 2 handfuls
Carrots - 1 pc.

Preparation:

Chop the mushrooms, add drinking water and cook for 1 hour.
Fry chopped carrots and onions in oil until soft.
After an hour, add chopped potatoes, fried vegetables and pasta to the mushrooms.
Season with salt and pepper and cook until all ingredients are cooked.

Mushroom soup made from dried mushrooms

The easiest way to prepare mushrooms for future use is to dry them. In addition, dried mushrooms retain all the beneficial substances and microelements, and most importantly, the flavor is revealed richer and they are easier to digest by the body. These mushrooms are stored in a dry place in a glass jar, cardboard box or paper bag.

Ingredients:

Dried mushrooms - 70 g
Potatoes - 3 pcs.
Onion - 1 pc.
Salt and pepper - to taste
Carrots - 1 pc.
Drinking water - 1.5 l
Butter - for frying

Step-by-step preparation:

Pour 200 ml of boiling water over the mushrooms and leave for half an hour. After that, when they swell, cut them and put them in a soup pot to cook. Pour in the water in which they were soaked.
After 20 minutes, add the chopped potatoes to the mushrooms.
After 10 minutes, add the chopped onion and carrots, which have previously been sautéed in oil.
Add salt, pepper and cook the soup until the potatoes are ready, then let it brew for a while.

Mushroom soup with cheese

Thick and hearty soup with mushrooms and cheese is especially relevant with the arrival of the first cold weather. It can become the most relevant dish throughout the winter.

Ingredients:

Champignons - 500 g
Cheese - 200 g
Onion - 1 pc.
Potatoes - 3 tubers
Salt and pepper - to taste
Carrots - 1 pc.
Butter - 40 g

Preparation of mushroom soup with cheese:

Cut the potatoes and set them to boil.
Chop the champignons, grate the carrots, chop the onion. Fry the ingredients in oil for 3-4 minutes and add to the potatoes.
Season with salt and pepper.
Grate the cheese and add to the soup when all the ingredients are ready. Turn the heat to low and stir until the cheese is completely melted.
Let the dish sit for 10–15 minutes.

A delicious, nutritious and delicious mushroom soup with melted cheese perfectly warms you up on a chilly autumn evening. The win-win combination of mushrooms with a creamy note will not leave anyone indifferent.

Ingredients:

Oyster mushrooms - 500 g
Carrots - 1 pc.
Processed cheese - 200 g
Onion - 1 pc.
Salt and pepper - to taste
Butter - for frying
Garlic - 1 clove

Preparation:

Sauté grated carrots, chopped mushrooms and onions in butter until golden.
Place the roast in a soup pan, pour in 1.5 liters of filtered water and cook for 4-6 minutes. Season with salt and pepper.
Grate the processed cheese, put it in the soup, boil and stir well until completely dissolved.
At the end of cooking, season the soup with garlic squeezed through a press.
Leave the soup for 10 minutes.

The taste and aroma of mushroom cream soup will captivate everyone who tries it. The ideal consistency of the dish should be thick and homogeneous.

Ingredients:

Chicken broth - 600 ml
Wheat flour - 2 tbsp.
Champignons - 500 g
Cream 20% - 200 ml
Salt and pepper - to taste
Butter - 40 g

Preparation:

Chop the champignons and onions and fry in oil until soft for 15 minutes, season with salt and pepper.
Pour 1/3 of the broth into the fried mushrooms and onions and grind them in a blender until creamy.
Melt the butter in a soup pot and fry the flour for 1.5 minutes.
Place the chopped mushrooms into this pan, pour in the broth and boil. Cook for 7–8 minutes.
Pour in the cream, boil and remove the pan from the heat.
Adjust the taste with salt and pepper.

Mushroom soup puree

The photo shows mushroom soup in wholemeal bread

Hearty and hot puree soups are easy and quick to prepare. The main thing is the correct combination and combination of products.

Preparation:

Fry chopped onions and mushrooms in oil until golden.
Place the chopped potatoes in the chicken broth to simmer.
Place the fried mushrooms in a saucepan, add salt and pepper and cook until the potatoes are cooked.
Place the finished products into a blender and blend until smooth.
Return the chopped vegetables, pour in the cream, salt and pepper and heat the soup for 3-4 minutes.
Leave the finished soup for 5 minutes.

Video recipe for making mushroom soup from dry porcini mushrooms (chef Ilya Lazerson):

Mushroom season on the dinner table is now in full swing and will last until autumn. Many of us simply adore mushrooms prepared in all sorts of ways.

Even if you don’t want to go into the forest to buy your favorite product, you can successfully purchase ordinary champignons and oyster mushrooms in the store.

Mushrooms are a source of protein, carbohydrates, antioxidants, amino acids, phosphorus, provitamin D, potassium, zinc, iron, calcium, iodine, vitamins B, C, E, PP.

But there is practically no fat. Therefore, mushrooms are low-calorie and super healthy.

The online magazine “Korolevnam.ru” offers 10 completely simple and unusual recipes that will help you cook mushrooms deliciously and can diversify your menu *good*

Recipe No. 1: Salad with mushrooms, chicken and corn

500g mushrooms

300-400g chicken fillet

200g canned corn

vegetable oil

1 onion

1 carrot

Peel the carrots and onions, chop and fry in vegetable oil until golden brown. Add mushrooms and simmer until the liquid has completely evaporated. Cool.

Add finely chopped boiled chicken to the resulting mass. Next - corn (be sure to drain the water from the jar) and eggs. Add salt, add mayonnaise and stir.

Recipe No. 2: Mushroom pita cake

500 g fresh mushrooms

2 pcs. thin “Armenian” lavash

400 g onions

4 tbsp sour cream

100 g cheese (hard)

vegetable oil

Chop the onion and lightly fry in oil, add chopped mushrooms, pepper, salt, stir and cook until done. We pass the prepared vegetables through a meat grinder.

Take the foil, fold it into 6 layers and place it on a baking sheet.

Now take the pita bread, cut it into 4 parts (you should get 8 sheets of pita bread). And now we alternate: put a sheet of pita bread on foil, grease it with mushroom filling, cover it with another sheet of pita bread and grease it with mushrooms again. And so on.

Then we take sour cream and grease the sides and top of the “cake”, sprinkle the same places with grated cheese. Place our “cake” in an oven preheated to 180° and wait until the cheese melts. No need to bake it! We cut the finished snack into portions and decorate with herbs. By the way, these products are enough for 6 servings.

Recipe No. 3: Mushrooms in sour cream

800 g fresh mushrooms

a pair of bulbs

200 g sour cream

Parsley (basically, any greens will do)

vegetable oil for frying

Chop the onions and mushrooms and fry in oil. Then add pepper, salt and sour cream.

Cover the resulting mixture with a lid and simmer over low heat for 10 minutes. Add the herbs.

Delicious mushrooms are ready!

Products are designed for 4 servings.

Recipe No. 4: Mushroom paste

500 g mushrooms

pasta (spaghetti)

200 ml cream

1 onion

1 small carrot (or half a large one)

butter for frying

Boil the pasta until half cooked. Cut carrots and onions into small cubes and fry in butter. Then add the mushrooms and cook for another 10 minutes. Then fill the whole thing with cream. As soon as the cream begins to boil (Attention! This will happen in about 2 minutes J) add our undercooked pasta.

Stir gently and simmer for about 5 minutes. Next, remove the dish from the heat, close the lid and let it brew for a couple of minutes. After the specified time has passed, you can enjoy your mushroom paste! The indicated quantity of products is enough for 3 people.

Recipe No. 5: Mushroom cupcakes

100 g mushrooms

200 g chicken (fillet)

2 eggs (1 large is fine)

4 tbsp mayonnaise (sour cream will also work)

2 tbsp. semolina

50 ml milk

100 g grated cheese (hard)

muffin tins

Grind the washed chicken and mushrooms in a blender (you can also use a meat grinder). Add the rest of the ingredients to the resulting puree and mix well with a spoon.

Fill the molds ¾ full with the mixture. Preheat the oven to 180° and bake the cupcakes for 20-30 minutes, then cool them. You can serve these muffins with vegetables or even just with ketchup. These products make about 5 servings.

Recipe No. 6: Chicken rolls with mushrooms

Rolls:

200 g mushrooms

1 kilo chicken fillet

a pair of bulbs

vegetable oil

300 g sour cream

1 tbsp. tomato paste

Chop mushrooms and onions and fry in oil. Cut the washed fillet into portions and beat on both sides. Salt, pepper and grease with oil. Place the filling on the edge of the fillet and roll into a roll.

Tie the resulting roll with a thread (otherwise it will unwind) and fry on both sides until golden brown. Remove the threads. To prepare the sauce, mix sour cream, tomato paste and salt. Next, take a saucepan.

Pour some sauce on the bottom. Place the rolls there too. Pour the rest of the sauce over them (it is important that the rolls are completely covered with it; if there is not enough sauce, add water). Simmer the rolls over low heat for 20 minutes.

You should have at least 5 rolls. You can choose any side dish for this dish at your discretion.

Recipe No. 7: Pot with potatoes and mushrooms

100 g mushrooms

1 kilo potatoes

a pair of onions

4 tbsp sour cream

vegetable oil

garlic

Chop the onions and mushrooms and fry in oil. Peel and cut the potatoes. Combine raw potatoes and mushrooms with onions in a bowl. Stir.

Place the resulting mixture in pots and fill with water so that it almost completely covers the potatoes.

Add 1 tbsp to each pot. sour cream, as well as salt, pepper, bay leaf, garlic and herbs (chopped) and cover the pots with lids (if there are no lids, use pieces of foil). Cook in the oven at 220° for about an hour (40-60 minutes). You should get 4 servings.

Recipe No. 8: potato zrazy with mushrooms

10 potatoes

200 g mushrooms

200-300 g onion

vegetable oil

Peel and boil the potatoes. Make a puree out of it, and then form boats from the puree. Chop onions and mushrooms and fry.

Place the fried vegetables inside the boat and form it immediately. Fry the zrazy in boiling oil.

Decorate the finished dish with herbs. You should get at least 5 servings.

Recipe No. 9: Mushroom casserole

500 g mushrooms

500-600 g potatoes

a pair of bulbs

200g grated cheese (hard)

mayonnaise (sour cream will also work)

vegetable oil

Chop and fry the mushrooms in oil, adding a little salt until the liquid has evaporated. Take a baking sheet, grease it with oil or cover it with foil (along with the sides). Place a layer of sliced potatoes on a baking sheet.

Pepper, salt, grease with mayonnaise or sour cream. Also add a layer of onion sliced into rings. Next is a layer of mushrooms (half of the total mass). Repeat all layers again. The last layer is potatoes, smeared with sour cream or mayonnaise. Bake at 180° for about an hour (40-60 minutes) until the potatoes are soft.

When the time is up, remove the pan, sprinkle the casserole with grated cheese and return it to the oven until the cheese melts. The calculated amount of products is enough for 5 servings.

Recipe No. 10: Mushroom cutlets

500g mushrooms

a couple of boiled potatoes

greens (parsley)

a couple tbsp. breadcrumbs

flour (for breading)

vegetable oil (for deep frying)

Fry chopped mushrooms in oil until tender, combine with grated boiled potatoes. Beat the egg and add it to the mixture.

Place and mix breadcrumbs, pepper, salt, and herbs. Form into cutlets, roll in flour and fry in plenty of oil on both sides until golden brown. Can be served with sour cream.

As you can see, the recipes are simple, without any fancy ingredients. Potatoes, cheese, chicken and sour cream are the most common foods that traditionally go well with mushrooms. Try our delicious mushroom recipes and delight your loved ones with them!

Perhaps no country in the world loves mushrooms as much as in Russia. At the end of summer and during autumn, avid mushroom pickers go on a “quiet hunt” for the gifts of the forest. Any mushroom dish, even the simplest one, turns out to be almost a delicacy. Mushroom dishes can be very different: these are mushroom soups, goulash and roasts, julienne, casseroles, dumplings and dumplings, pancakes, pies, pizza - you can’t list everything.

Cooking mushroom dishes, as in any business, has its own characteristics, tricks and rules.

It is advisable to consume fresh mushrooms within 1-2 days, no more.

Freshly picked mushrooms should be thoroughly washed, damaged and wormy areas should be cut out and cut into pieces. Then the mushrooms are rinsed with cool water and placed in a colander. After this, the mushrooms are doused with boiling water twice and the preparation of the dish begins.

. To prevent mushroom dishes from losing their taste and aroma, they should not be cooked over too high or too low heat. If you boil mushrooms, you need to set the heating temperature so that the broth boils slightly.

To preserve the flavor, do not add too much salt or strong spices to mushroom dishes.

The best spices for seasoning mushroom dishes are traditionally considered to be onion, parsley, garlic, and dill.

If the recipe contains vinegar, then it is best to take some kind of sour juice (lemon, apple, etc.).

Mushrooms can be used to prepare appetizers, first and second courses, as well as sauces that highlight the taste of meat or fish dishes. We have selected several recipes for dishes made from fresh mushrooms for you, because mushroom season is just around the corner!

Ingredients:
500 g fresh mushrooms,
100 g cheese,
100 g sour cream,
50 g butter,
salt, herbs - to taste.

Preparation:
Sort the mushrooms, rinse and boil in salted water. Drain the water, place the mushrooms in a frying pan with butter and fry until golden brown. Place the prepared mushrooms on a serving plate in a heap, pour over sour cream, sprinkle with grated cheese and herbs.

Ingredients:
400 g fresh mushrooms,
400 g white cabbage,
3-4 potatoes,
2-3 onions,
1-2 cloves of garlic,
vegetable oil, salt - to taste.

Preparation:
Sort the mushrooms, wash and cut into slices. Place in a frying pan with vegetable oil, add shredded cabbage, diced potatoes, chopped onion, salt, add a little water and simmer covered over medium heat until tender. Place on a plate, sprinkle with crushed garlic.

Ingredients:
200 g oyster mushrooms,
1 onion,
1 carrot,
1 parsley root,
1 liter of water or chicken broth,
1 tbsp. butter,
50-70 g noodles (preferably homemade),
salt, herbs - to taste.

Preparation:
Boil onions, carrots and parsley root, cut into slices, in broth or water. When the vegetables are almost ready, add the mushrooms cut into small pieces and simmer over low heat for 10-15 minutes. Cook the noodles separately. Place a portion of noodles in each plate, fill with broth with mushrooms and vegetables, add salt and sprinkle with herbs.

Ingredients:
500 g fresh boletus or champignons,
1-2 onions,
4 tbsp butter,
2 tbsp. flour,
1 liter of chicken broth,
3 yolks,
1 stack cream,
parsley and celery, salt to taste.

Preparation:
Chop the onion and sauté in butter until transparent, add the washed and chopped mushrooms and fry for 5-10 minutes, stirring constantly. Without removing from heat, add flour, mix thoroughly and fry a little, stirring. Pour in the broth, stir to avoid lumps, and cook for 40-50 minutes over low heat. 10 minutes before the end of cooking, add the greens tied into a bunch. Strain the broth, discard the greens, and chop the mushrooms using a blender. Combine mushrooms with broth. Whisk the egg yolks with the cream and pour into the soup in a thin stream, stirring constantly. Add salt and heat the soup in a water bath to 70°C, not higher, otherwise the yolks will curdle.

Ingredients:
500 g champignons,
2 tbsp. butter,
1 tbsp. flour,
1 liter of broth,
1 stack cream,
2 boiled eggs,
1 tbsp. chopped greens,
salt.

Preparation:
Rinse fresh champignons and mince them together with onions, place the resulting mass in a frying pan with butter and simmer over low heat for 10 minutes. Add flour, stir, pour in broth and bring to a boil. Add the herbs, pour in the cream and remove from the heat. Serve sprinkled with chopped eggs.

Ingredients:
300 g fresh champignons,
300 g cabbage,
1 onion,
3 tbsp. chopped green onions,
1 tbsp. chopped parsley,
½ lemon
4 tbsp sour cream or mayonnaise,

Preparation:
Wash the champignons, dry with a napkin and cut into thin slices. Squeeze the juice from half a lemon and drizzle it over the mushroom slices. Cut the cabbage and onion into very thin strips, add salt and pepper, and mix. Combine with mushrooms and green onions, season with sour cream or mayonnaise and sprinkle with parsley.

Ingredients:
800 g of fresh mushrooms (moss mushrooms, milk mushrooms, saffron milk caps),
1.5 liters of water,
100 g flour,
550 g butter,
2 stacks sour cream,
50 g crackers,
salt, pepper - to taste.

Preparation:
Place the prepared mushrooms in salted water and bring to a boil. Wash them in a colander, roll them in flour and fry them in oil. Pour in sour cream, sprinkle with breadcrumbs and place in a hot oven for 5-20 minutes.

Ingredients:
1 kg of any fresh mushrooms,
100-150 g flour,
50 g butter,
1-2 onions,
2-3 stacks. meat broth,
1 stack sour cream,
2 bay leaves,
3 black peppercorns,
3-4 cardamom grains,
1-2 tbsp. parsley
salt, ground red pepper - to taste.

Preparation:
Peel fresh mushrooms, rinse, dry, roll in flour and place in a deep frying pan with a lid. Simmer over medium heat until the mushrooms release their juice. Drain the juice, and add butter, separately sautéed onions, parsley, salt, red pepper, cardamom, bay leaf and black peppercorns to the mushrooms. Pour in the broth and sour cream, stir and simmer until the sauce thickens. Serve sprinkled with herbs.

Ingredients:
800 g fresh mushrooms,
1.5 stack. cream,
50 g butter,
4 eggs,
2 onions,
1 dry white bun,
6 salted sprat,
salt, ground black pepper, nutmeg - to taste.

Preparation:
Scald the prepared mushrooms, dry and chop. Bake the onion in a dry frying pan or in the oven. Peel and chop the salted sprat. Grate the dry bun. Combine all ingredients, knead the minced meat, form cutlets and fry them in butter.

Ingredients:
500 g of any fresh mushrooms,
2 onions,
2 tomatoes
1 sweet green pepper,
30 g smoked brisket,
1 tsp ground paprika,
1 tsp thyme,
100 g sour cream,
salt, ground black pepper - to taste.

Preparation:
Fry finely chopped brisket, add onions sautéed in oil, chopped mushrooms and sweet peppers, cut into strips. Simmer for 2 minutes. Meanwhile, scald the tomatoes, peel off the skin and remove the seeds. Add the tomatoes to the mushrooms, add the remaining ingredients and simmer for 15 minutes. Serve sprinkled with parsley.

Ingredients:
1 kg honey mushrooms,
100 g cheese,
3 potatoes,
1 onion,
2 cloves of garlic,
3 tomatoes
1 sweet pepper,
100 g mayonnaise or sour cream,
salt, herbs.

Preparation:
Cut the potatoes into slices. Cut the tomatoes, onions, garlic and bell peppers into cubes. Grate the cheese on a coarse grater. Fry the mushrooms in vegetable oil. Combine all the products and place them on a baking sheet. Pepper and salt, pour sour cream and sprinkle with cheese. Place in a hot oven for 15-20 minutes.

Ingredients:
300 g fresh mushrooms,
1 onion,
1 carrot,
3 stacks rice,
1 stack sour cream,
salt pepper.

Preparation:
Fry onions, carrots and mushrooms separately. Combine the fried foods in a frying pan, pour in sour cream (or milk), simmer, add salt, pepper, bay leaf and bring to readiness over low heat. Cook the fluffy rice, mix it with butter and place it in a baking dish with a hole in the center, compacting it so that the rice holds its shape. Turn out onto a flat plate. If there is no such form, then simply place the rice on a dish around the glass, compact it and carefully remove the glass. Pour the mushrooms into the hole along with the sauce and serve, garnished with herbs.

Ingredients:
For pancakes:
1.5 stack. flour,
2 eggs,
1 tsp Sahara,
1 stack milk,
1 stack water,
2-3 tbsp. vegetable oil,
salt.
Filling:
500 g fresh mushrooms,
5 eggs
1 tbsp. greenery,
salt pepper.
Sauce:
1 tbsp. butter,
1 tbsp. flour,
1 stack milk,
2 tbsp. tomato paste.

Preparation:
Bake thin pancakes. Boil the prepared mushrooms, chop and combine with chopped boiled eggs. Grind flour and butter in a frying pan into a homogeneous mass, pour in milk, salt, add tomato paste and cook until thickened, stirring. Add mushrooms and eggs to the sauce, bring to a boil, add salt and pepper, add herbs and cool. Place 1 tbsp on each pancake. filling, wrap it in an envelope and fry in melted butter.

Ingredients:
1 kg fresh mushrooms,
4 tbsp butter,
½ cup dry white wine,
2 stacks sour cream,
100-150 g hard cheese,
salt, black and red pepper - to taste.

Preparation:
Finely chop the prepared mushrooms and fry them in oil for 5 minutes. Pour in the wine, simmer over high heat for 2 minutes, then reduce the heat. Pour in sour cream, add grated cheese, salt and pepper and simmer over low heat until thickened.

Vegetable stew with mushrooms

Ingredients:
500 g fresh mushrooms,
3-4 potatoes,
2 carrots,
500 g cauliflower,
2 tbsp. green peas,
2 tbsp. tomato paste,
1 processed cheese,
1 stack milk,
500 ml broth.

Preparation:
Boil potatoes, carrots and cauliflower, divided into inflorescences, in the broth. At the end of cooking, add green peas and tomato paste. Cover with a lid and simmer over low heat. Meanwhile, chop the mushrooms and fry in oil, add the onion rings, simmer and pour in the milk. Bring to a boil and add processed cheese. Drain the finished vegetables in a colander, combine with mushrooms, salt and pepper. Serve sprinkled with herbs.

Ingredients:
500 g champignons,
300 g porcini mushrooms,
1-2 onions,
30 ml vegetable oil,
20 ml lemon juice,
1-2 cloves of garlic,
salt pepper.

Preparation:
Coarsely chop the peeled mushrooms and place in a preheated frying pan with vegetable oil. Place over medium heat and cook for 10-15 minutes until most of the moisture has evaporated. Separately, saute the chopped onion until transparent. Place the mushrooms and onions in a blender, add the remaining ingredients and blend until smooth.

Ingredients:
5-7 champignons,
2 eggs,
2 tbsp. vegetable oil.

Preparation:
Chop the champignons coarsely and fry in vegetable oil. Pour in the scrambled eggs, salt and pepper and cover with a lid. Scrambled eggs can be sprinkled with grated cheese.

Ingredients:
1 kg mushrooms,
500 g onions,
200-300 g cheese,
salt, pepper, garlic - to taste.

Sauce:
1 stack sour cream,
4 large onions,
1-2 carrots,
2 tbsp. flour,
1.5 stack. water,
3 tbsp. butter,
3 tbsp. vegetable oil,
4-5 cloves of garlic,
salt pepper.
For the test:
1 stack water,
2 tbsp. vegetable oil,
a pinch of salt,
flour.

Preparation:
Prepare the dough for dumplings. Leave it for an hour in a warm place. Finely chop the mushrooms and simmer without oil until the liquid evaporates. Separately, sauté the onion in vegetable oil, mix with mushrooms, add salt and pepper and simmer for 10 minutes. Cool, add garlic and grated cheese. Make dumplings and boil in salted water. For the sauce, fry onion, cut into half rings, in a mixture of butter and vegetable oils, add grated carrots and simmer for 5-7 minutes. Add flour, stir, pour in sour cream, then water, salt, and bring to a boil. Before serving, add crushed garlic.

This, of course, is not all mushroom dishes. There are no well-known appetizers here, for example, stuffed champignon caps or tomatoes with mushrooms, jellied mushrooms or mushrooms in pots - but you can always find these recipes on the pages of our website. We have collected simple recipes that can be used not only during the mushroom season, but all year round, using champignons, oyster mushrooms or frozen forest mushrooms.

Bon appetit!

Larisa Shuftaykina

Step-by-step recipes for preparing delicious mushroom soups from boiled mushrooms in a saucepan and slow cooker, using water and chicken broth

2018-01-15 Marina Danko

Grade
recipe

3899

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

Carbohydrates

4 gr.

29 kcal.

Option 1: Classic recipe for mushroom soup of boiled mushrooms and potatoes

How do you understand the name of the soup, since mushrooms are boiled in it anyway? We have collected recipes that do not require frying them when preparing mushrooms. As a result, the amount of fat decreases, the soup becomes lighter, almost without losing its satiety. The rest of the food set is almost standard - soup vegetables, potatoes or pasta. We will consider the main one to be soup prepared according to a simple recipe, without meat.

Ingredients:

dry mushrooms - 60 gr.;
a quarter kilogram of potatoes;
large carrot;
a spoonful of sweet butter and the same amount of flour;
medium sized onion;
drinking water - a little less than two liters.

Step-by-step recipe for classic mushroom soup made from boiled mushrooms

Let's prepare dried mushrooms. After washing thoroughly, place them in a small container and fill with hot water for half an hour.

Place the softened mushrooms from the water into a saucepan. After adding a little less than two liters of clean water, turn on intense heating. After waiting for an intense boil, set the heat to below medium and leave to cook under the lid.

After boiling for a quarter of an hour, take out the mushrooms. After cooling slightly, cut into small slices or strips and place back into the pan. At the same time as the mushrooms, add thin potato wedges.

At the same time, place a thick-walled frying pan over medium heat and place a slice of butter in it. As soon as it melts, add the chopped onion and sauté until the slices lose their matte hue.

Drop in the finely grated carrots. Stirring thoroughly, continue cooking the vegetables over low heat until golden brown.

Sprinkle the roasted vegetables with flour and, stirring continuously, heat the thick sauce for three minutes.

Transfer the hot sauté into a saucepan. After adding salt to your taste, simmer the mushroom soup for another five minutes, until the potatoes are completely cooked. Turning it off, let the dish brew for up to a quarter of an hour.

Option 2: Quick recipe for mushroom soup from boiled mushrooms with vermicelli

Let's add vermicelli to the classic recipe, and save time by using fresh mushrooms. Pasta "spider web" is not the best choice, it is worth sacrificing a couple of minutes, but using regular egg noodles.

Ingredients:

two large potatoes;
150 gr. fresh champignons;
a small onion and the same carrot;
a large handful of small vermicelli;
three tablespoons of unfragrant oil.

How to quickly prepare mushroom soup from boiled mushrooms with vermicelli

Quickly and thoroughly rinse the champignons with running water. After cutting into slices, place them in a pan filled with one and a half liters of water. Turning on high heat, bring to a boil, then cook over moderate heat.

After peeling the peel, rinse the potato tubers with water. Cut into small thin cubes and place them in the pan a quarter of an hour after the mushrooms.

Sauté finely chopped onion in vegetable oil until transparent. Add finely grated carrots and continue to fry until the sautéing acquires a pleasant golden color.

When the potato wedges become soft, add the vermicelli and immediately season the soup with sautéed vegetables. Add salt and simmer over low heat, making sure the pasta is done.

Option 3: Hearty tomato mushroom soup made from boiled mushrooms with minced meat

A very rich and beautiful soup, garnish it with large leaves of parsley, serve on a napkin, toasted with coarse bread. Narrow slices of multi-colored sweet peppers and chopped green onions will further decorate the dish. Do not add too much of these products - the basis of the taste should be mushroom, and the soup is already quite thick.

Ingredients:

two tomatoes;
75 gr. carrots;
small onion;
200 grams of wild mushrooms or small champignons;
three tablespoons of highly refined sunflower oil;
potatoes - 300 gr.;
350 gr. any thick minced meat.

How to cook

After thoroughly washing, boil the mushrooms. Forest mushrooms should be cooked for up to forty minutes, champignons will cook almost twice as fast, 25 minutes is enough for them. Transfer the cooked mushrooms to a colander.

Three carrots into a fine grater, finely chop the onion.

Heat two full tablespoons of oil in a thick-walled frying pan. Add the minced meat and fry, crushing large lumps with a fork, for seven minutes.

Add onions and carrots to the meat, stirring from time to time, fry everything together for five minutes.

Fill a two-liter pan with water, less than a third. Having brought to a boil, add minced meat, potatoes and mushrooms fried with vegetables. Cook the soup over low heat, making sure the potatoes are done.

After peeling the tomatoes, cut the tomatoes into small slices into a preheated dry saucepan. Simmer for about five minutes until the tomatoes release their juice. Grind the mixture through a fine sieve.

Pour the prepared tomato puree into the pan; when the potato slices become soft, add some salt. After bringing to a boil, remove the mushroom soup from the stove.

Option 4: Lenten mushroom soup made from boiled mushrooms with canned beans

Soup from different types of mushrooms, some of them are fresh, greenhouse, and the rest are wild, dried. It is possible and even advisable to choose several varieties of forest mushrooms, literally a couple of caps of each variety.

Ingredients:

two small onions;
four tablespoons of corn flour;
canned white beans - 450 ml jar;
three hundred grams of mushrooms - 250 champignons, and 50 wild mushrooms;
oil, sunflower - half a spoon.

Step by step recipe

Preparing dishes from dried mushrooms takes longer than from fresh ones. They definitely need to be soaked well. To do this, place the washed mushrooms in a bowl and completely cover with boiling water. After letting it sit for up to an hour, rinse it again and only after that set it to cook, adding one and a half liters of filtered water. We cook for half an hour.

Finely chop the onion. After placing the slices in a frying pan, add oil and sauté over low heat. Stir until the onion loses its dullness.

Sprinkle the browned onions with cornmeal and, stirring continuously, continue frying for five minutes.

We take the mushrooms out of the pan and, after twisting them in a meat grinder, put them back into the boiling mushroom broth.

After the mushrooms, add flour and canned beans to the soup and add some salt. When it boils again, simmer on low heat for five minutes and turn off.

Option 5: Recipe for mushroom soup from boiled mushrooms with potato dumplings and buckwheat for a slow cooker

Buckwheat soups are aromatic and unusual, and the combination of this grain with mushrooms creates a completely unique aroma and taste. The recipe taken as a basis assumes preparation based on game broth, but since such a product is not available to everyone, it can be replaced with chicken.

Ingredients:

three large potato tubers;
a quarter kilogram of fresh champignons;
large sweet carrot;
120 gr. buckwheat;
onion;
large fresh egg;
60 gr. flour;
two tablespoons of corn oil.

How to cook

The soup can be prepared with broth or just water. For the broth, it is best to use chicken breast. To get two liters of base, you should take 400 grams. chicken fillet. The broth can be cooked in a saucepan or slow cooker before preparing the soup or in advance.

Boil the peeled potatoes until tender, adding a little salt to the water. Drain the liquid completely and mash it into a puree.

Wash the champignons and cut into thin slices. Peel the carrots with three fine mesh graters and chop the onion into small slices.

Turn on the multicooker by setting the frying program. Pour oil into a bowl and immediately place onions and carrots in it. Covering the lid, fry, stirring occasionally, until the end of the set mode.

We sort and thoroughly wash the buckwheat. Heat the pre-cooked broth on the stove.

Add mushrooms to the vegetables, pour broth or hot, almost boiling water. Salt, add buckwheat.

Closing the lid tightly, turn the multicooker to the “Soup” option. Having set the timer to 60 minutes, we start the process.

Break an egg into the cooled mashed potatoes. Mixing thoroughly, add flour.

Half an hour after starting the program, open the lid and, using a spoon dipped in water, dip the potato dough into the soup.

After boiling the dumplings for ten minutes, place the breast, separated into fibers, into a bowl. This step is for those who prepare broth-based soup.

After adjusting the taste with salt, add finely chopped parsley. Leave the mushroom soup with the lid closed until the end of the program.