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Mushroom soup made from what mushrooms. Champignon soup with cream




Mushroom dishes are distinguished by an appetizing aroma and bright, rich taste. This is especially true for mushroom soup. Different cooking methods make this dish universal, because it is chosen by adherents of low-calorie diets, gourmets, and caring housewives who want to pamper their loved ones with healthy food. Check out the best proven recipes that make it easy to make delicious soup.

How to choose mushrooms for cooking

To make mushroom soup truly tasty and healthy, it is important to choose the right mushrooms. Use these tips:

  1. Decide on the place of purchase. During the mushroom season, mass trade in mushrooms begins; they are sold in markets, shops, and along highways. Purchase this product only in stores. The gifts of nature collected from roadside places are saturated with harmful substances.
  2. Pay attention to the appearance of the product. There should be no stains, darkening or dirt on the mushrooms.
  3. Take a fresh product with a cap that fits tightly to the stem. If pressing on the surface of the mushroom leaves a dent, it is definitely stale. The insides of a fresh product are dry and monochromatic; flabbiness and friability indicate the beginning of the rotting process.
  4. It is better to buy young mushrooms. Age is determined by the size and shape of the cap (small, closed), and the integrity of the film (if any).
  5. When choosing pickled mushrooms, pay attention to the packaging (the best is a transparent glass container), the size of the product (small), the marinade (light, transparent, without clouding), the composition on the label (which describes the type of mushroom, the presence of chemical and flavoring additives), expiration date shelf life (maximum 2 years).
  6. When choosing dried mushrooms, give preference to aromatic dark specimens.
  7. When buying frozen gifts of nature, take the goods in a transparent, hermetically sealed bag. All mushrooms inside the package must be located separately from each other. Sticky specimens indicate that the product has already been defrosted. Whole or cut quality product does not crumble.
  8. Depending on their nutritional value, taste, and the presence of toxic substances, mushrooms are divided into the following types:
  • The most useful and valuable. These are white mushrooms (boletus), yellow, black, aspen and white milk mushrooms, saffron milk caps, homemade champignons and oyster mushrooms.
  • Subject to short heat treatment. Such representatives include boletus, white boletus, boletus, meadow and field champignon (pecheritsa), and butterdish.
  • Mushrooms that require long-term boiling. Such gifts of nature are valui, flywheel, forest champignon, chanterelles, honey fungus, and russula.
  • Conditionally edible mushrooms that require double boiling or additional processing. These are white truffle, yellow blackberry, greenfinch, oyster mushroom, meadow and summer honey fungus.

Step-by-step recipes for preparing delicious mushroom soup

Mushroom first courses are very varied. The choice of recipes and cooking technology depends on your taste preferences, types of mushrooms and the availability of the necessary products. Many people prepare the dish with the addition of cereals (rice, barley, buckwheat, millet), others like mushroom soup with meatballs, others add pasta, cabbage, olives. To make the soup tasty and nutritious, use the following tips:

  • When cooking fresh mushrooms, add a whole peeled onion to them. If it turns blue, it means there is toadstool in the pan.
  • Dried mushrooms, pre-soaked in milk, will give the dish a richer taste.
  • Boletus and boletus mushrooms make the soup darker, this is quite normal.
  • Boiled gifts of nature should be rinsed well with cold water.
  • To preserve the mushroom flavor, cook them over medium heat.
  • It’s easy to know when a mushroom dish is ready – the raw product will float to the surface, and the finished product will settle to the bottom.

Classic with potatoes

Prepare a traditional version of the soup in which mushrooms retain their unique forest aroma. The calorie content in 100 g of this dish is 32 calories. To prepare mushroom soup you need:

  • 2 liters of water;
  • fresh mushrooms – 100-150 g;
  • 1 parsley root;
  • potatoes – 5-6 pcs.;
  • medium-sized carrots – 2 pcs.;
  • onion – 1 pc.;
  • sunflower oil -30-50g;
  • bay leaf – 1-2 leaves;
  • butter – 2 tbsp. spoons;
  • salt, black pepper.
  1. Clean the well-washed mushrooms, cut into medium pieces, and lightly fry in butter. Place the fried product in a saucepan with boiling water and simmer over low heat for about half an hour.
  2. Peel the potatoes, chop them into small cubes, add to the mushrooms.
  3. Finely chop the carrot, onion and parsley root, fry until golden brown in sunflower oil and pour into the soup.
  4. Pepper everything, add bay leaf and salt. Cook for another 20-30 minutes.

From frozen porcini mushrooms with rice in a slow cooker

Freezing is a great way to keep mushrooms fresh in winter, with the greatest amount of nutrients. Soup with frozen food in a slow cooker turns out tasty and aromatic. Rice gives it thickness, tomatoes give it a pleasant sourness, and meat gives it even more flavor. Calorie content in 100 g of dish is 62 kcal. Required ingredients:

  • chicken meat – 200-300 g;
  • canned tomatoes – 3 pcs.;
  • frozen mushrooms – 300 g;
  • 1 onion;
  • celery stalk – 1 pc.;
  • 1 medium carrot;
  • salt pepper;
  • rice cereal - 2 large spoons;
  • bay leaf – 1-2 leaves;
  • potatoes – 3-4 pcs.;
  • seasonings

Preparation:

  1. Thaw the mushrooms and boil a little. To make the taste more intense, you need to fry them a little in vegetable oil.
  2. Wash the vegetables well and remove the skins. Cut potatoes into cubes; Chop the onion, carrots, celery, grate the tomatoes using a fine grater.
  3. Place prepared vegetables, mushrooms, washed rice, bay leaves, salt and pepper into a multicooker container (Redmond or Polaris). Fill everything with water.
  4. Set the “quenching” program for 1 hour.
  5. Serve the finished mushroom soup with sour cream.

With chicken broth and barley

Many people believe that it is impossible to prepare a tasty dish with barley. But if you follow the step-by-step recipe, mushroom soup with this grain turns out delicious. Calorie content in 100 g of dish is 95 kcal. For preparation you need:

  • chicken broth – 1l;
  • water – 1 liter;
  • pearl barley – 1 cup;
  • carrot – 1 pc.;
  • 2 onions (onions);
  • paprika – 1 teaspoon;
  • champignons – 250-300 g;
  • chopped greens (cilantro and parsley) - a tablespoon;
  • a teaspoon of sugar;
  • 1 celery root;
  • 1-1.5 tbsp. spoons of paste (tomato);
  • bay leaf – 2 pcs.;
  • salt pepper.

Cooking sequence:

  1. First fill the pearl barley with water for 4-5 hours, let it swell. Then rinse the cereal.
  2. Wash the vegetables and remove the skins.
  3. Chop the onion into cubes, carrots and celery into strips. Fry the entire mixture in a frying pan with vegetable oil until half cooked, then add the chopped champignons and fry for another 7-10 minutes.
  4. Pour the pearl barley into the pan, pour in the broth and water. Bring the liquid to a boil, add fried champignons, carrots, celery, paprika, tomato paste, salt and pepper.
  5. Cook the mushroom soup until the barley is ready, 60-70 minutes. At the end of cooking, add the herbs.

Champignons with vermicelli

The ideal spring dish is a light soup with mushrooms and noodles. This is a good first dish to feed a child. Calorie content per 100 g – 62 kcal. Required ingredients:

  • noodles - 2 cups;
  • white wine (dry) – 0.5 cups;
  • meat (pork or beef) – 400-500 g;
  • onion (onion) – 1 pc.;
  • garlic – 2 cloves;
  • heavy cream - 0.5 cups;
  • 2 tbsp. spoons of butter;
  • champignons – 200-250 g;
  • potatoes – 2-3 pcs.;
  • meat broth - 5-6 glasses;
  • salt pepper.

Cooking sequence:

  1. Melt the butter in a preheated frying pan and fry the garlic and onion (after chopping it first).
  2. Add champignon slices to the onions that have become transparent and fry until the moisture disappears from the pan.
  3. Cut the peeled potatoes into cubes.
  4. Rinse the meat, dry it with a napkin, cut into strips. Place it on the champignons, fry a little, then add the potatoes and pour broth and wine over everything.
  5. Cook the soup until the potatoes are cooked. Then add the noodles and cook for another 10 minutes.
  6. Season the finished soup with cream, salt and pepper.

With melted cheese and cream

In addition to cream, the original addition to mushroom soup is processed cheese. To give the dish a special taste, you can use cheeses with different seasonings in each recipe. Calorie content per 100 g – 44 kcal. The following ingredients are needed:

  • onions – 2-3 pcs.;
  • 1 kg of champignons;
  • garlic – 4 cloves;
  • seasoning (Italian herbs) – 1 tbsp. spoon;
  • thyme – 3 sprigs;
  • vegetable broth -350-400 g;
  • processed cheese – 50 g;
  • cream – 1 glass.

Cooking sequence:

  • Rinse the champignons and dry. Sprinkle them with oil, mix with garlic crushed through a press, seasonings and large onion rings.
  • Place the champignons in the oven to bake for 30-40 minutes, preheating it.
  • Then puree the baked champignons, adding hot broth.
  • Combine mushroom puree with cream and melted cheese. Simmer for 3-5 minutes over low heat.

Puree bean soup with dried mushrooms

Compared to fresh ones, dried mushrooms have a richer aroma. In order not to interrupt their taste, no seasonings are used in the soup. Beans add richness to this dish. Calorie content per 100 g – 58 kcal. Required ingredients:

  • white beans – 1 cup;
  • heavy cream – 100-150 g;
  • medium-sized carrots – 1 pc.;
  • small onion – 1 pc.;
  • dried mushrooms – 200-250 g;
  • 1 tbsp. spoon of butter (butter);
  • a little greens, salt.

Cooking sequence:

  1. Fill the dried mushrooms with water and leave them to swell for several hours. Then cook the product in the same liquid.
  2. 6-8 hours before cooking, pour cold water over the beans. Drain the liquid and pour the beans into the saucepan. Fill the beans with water (1.5 liters), place them on the stove, and bring to a boil.
  3. Afterwards, remove the foam with a slotted spoon, add salt, and reduce the heat.
  4. After 15-20 minutes, add onions and carrots (finely chopped) into the container. Cook further until the beans soften.
  5. Afterwards, add half of the pre-cooked mushrooms, cut into slices.
  6. Chop the rest of the mushrooms into small pieces and fry with butter.
  7. When the soup is ready, remove the mushroom slices (they will decorate our dish).
  8. Using a blender, puree the soup until it becomes a homogeneous mass. Add fried mushrooms, cream, herbs. Mix well and bring the mixture to a boil.
  9. Pour the puree soup into bowls and garnish with mushroom slices.

A simple recipe for fresh boletus and boletus

In the autumn, an excellent first course option would be soup made from fresh boletus and boletus. The main thing is to prepare them correctly. To do this, immerse the mushrooms in cool water for a couple of hours, then clean them, removing damaged areas, and boil for 5-7 minutes. Calorie content per 100 g – 38 kcal. Prepare the following products:

  • birch and boletus - 1 kg;
  • 50 g butter;
  • large onion – 1 pc.;
  • potatoes – 4-5 pcs.;
  • parsley sprigs – 10-12 pcs.;
  • sour cream – 200 g.

Cooking method:

  1. Place pieces of butter and onion (finely chopped) into a saucepan and fry it lightly. Then add pre-soaked, boiled and chopped mushrooms. Fry everything together until the moisture evaporates.
  2. In a separate saucepan, cook peeled potatoes, cut into medium cubes, for 5-7 minutes. Then add the mushrooms and onions, cover with a lid, and simmer for another 10 minutes.
  3. Season the finished soup with sour cream.

A traditional dish of Russian cuisine is solyanka - a spicy, sour and salty soup. Try this unusual recipe with meat broth. Calorie content per 100 g – 69 kcal. Required ingredients:

  • chicken meat – 800 g;
  • boiled sausage – 150 g;
  • pickled cucumbers – 3-4 pcs.;
  • onion – 1 pc.;
  • 3-4 potatoes;
  • tomato paste – 1 tbsp. spoon;
  • olives – 50 g;
  • vegetable oil – 20-30 g;
  • lemon - half;
  • greens, salt.

Cooking sequence:

  1. Boil chicken meat in 2 liters of water. Take it out, cool, strain the broth.
  2. Prepare the frying: lightly fry finely chopped onion in vegetable oil with tomato paste.
  3. Cut the meat and sausage into strips, pour into the broth, and boil for 10-15 minutes.
  4. Add the diced potatoes there and boil the dish for another 10-12 minutes.
  5. Chop the pickled cucumbers into strips and pour into the soup. 5-7 minutes before cooking, add chopped herbs.
  6. Serve the soup with olives and a slice of lemon.

Video

Every self-respecting chef knows the original recipe for mushroom soup. These are broths, tender purees or cream soups, dishes with the addition of original ingredients. There are many options for interesting mushroom soups that will be useful for treating your household. You can easily cope with this task if you watch the video selection of recipes posted below.

How to cook honey mushroom soup with tomatoes

Oyster mushroom soup with cream and butter

Fragrant mushroom soup with homemade noodles

How to cook forest mushroom soup with herbs

A quick and tasty recipe for chanterelle soup

Preparing Lenten Diet Soup with Mushrooms

Most chefs know how to make mushroom soup, but not everyone has the secrets of cooking a delicious, aromatic dish that will excite your appetite even from the photo. All family members will definitely appreciate the taste of this first dish, which will saturate the body and give strength and energy. It will take no more than half an hour to prepare a dish of fresh mushrooms, so this is a quick recipe.

How to cook mushroom soup

The first stage of the process of how to cook mushroom soup from fresh mushrooms will be the competent selection of the main components. When purchasing, you should pay attention to the appearance - the cap of any type should be elastic, without damage or looseness. If you buy champignons, they should be light white, with a whole stem. When purchasing forest mushrooms - porcini, honey mushrooms, boletus, chanterelles - it is important to make sure that they are not poisonous and will not cause poisoning. Real specimens do not have a petticoat on the stem; the hat plates are smooth and light-colored.

To make a delicious mushroom soup made from fresh mushrooms, you need to use the purchased ingredients immediately. If you leave them to be stored, the taste of the broth will not be as rich, and its color will not be appetizing. You can use any broth for cooking - plain water, vegetable broth, beef broth, pork broth. It is especially tasty to make the dish with chicken broth.

How long to cook mushroom soup

Having selected the ingredients and decided on the dressing, the question arises of how long to cook wild mushrooms for the soup. The cooking time depends on the type of ingredients used. Champignons are the fastest to cook because their flesh is tender and easily boils to the desired consistency. White and boletus boletuses take the longest to cook, because first you need to boil them separately and then add them to the rest of the ingredients. On average, cooking takes an hour.

Fresh mushroom soup recipe

Appetizing photos and videos accompany every recipe for soup with fresh mushrooms found online. This makes life much easier for a novice housewife who may not be able to cope with such a complex dish. Thanks to step-by-step instructions, it’s easy to understand how to process one or another component, in what order they should be placed in a pan, and what to season the finished dish with.

There are many recipes for mushroom dishes that are cooked using champignons, oyster mushrooms or wild mushrooms. Slightly less common options for preparing broth are honey mushrooms, boletus and chanterelles. They have a less rich taste, so it is better to fry them with potatoes. White and boletus mushrooms have a pronounced aroma, which is ideal for cream soup.

Porcini mushroom soup

It will be useful for novice cooks to familiarize themselves with the recipe for how to make soup from fresh porcini mushrooms. It will be simple if you follow every instruction, observing the technology and execution order, and maintain the composition. To make the dish look good and tasty not only in life, but also in the photo, it is recommended to decorate it with parsley and sour cream.

  • fresh porcini mushrooms – 0.4 kg;
  • potatoes – 4 pcs.;
  • onion – 1 pc.;
  • carrots – 1 pc.;
  • vermicelli – 80 g;
  • parsley - a bunch;
  • water – 3 l;
  • bay leaf – 2 pcs.
  1. Wash the caps and legs, peel them, cut into cubes.
  2. Boil water with bay leaf, add mushroom pieces, cook for half an hour.
  3. Cut the potatoes into cubes, chop the onion, grate the carrots coarsely.
  4. Add potatoes to the broth. Cook for 10 minutes, then the onion, after 5 minutes the carrots, and after the same amount of time the vermicelli.
  5. Cook for 5 minutes, turn off the heat, remove the bay leaf.
  6. Serve with chopped parsley.

Mushroom champignon soup

The simplest recipe that any housewife can easily make is champignon soup. You can buy them in any store or market, and in the end the prepared dish will have a pleasant aroma and excellent taste. This is a hearty meal that can easily become a complete meal. The chowder is well served, accompanied by garlic croutons, sour cream and fresh dill.

  • fresh champignons – half a kilo;
  • rice – 50 g;
  • onion – 1 pc.;
  • potatoes – 2 pcs.;
  • dill – 30 g;
  • sunflower oil – 50 ml;
  • water – 2 l.
  1. Wash the champignons, cut in half, add water. Cook covered over medium heat for 35 minutes.
  2. Chop the onion and fry in oil until golden brown.
  3. Cut the potatoes into cubes, put them in the broth along with the rice and leave for a quarter of an hour.
  4. Place the fried onion and chopped parsley into the pan, add salt.
  5. Close the lid and leave for 5 minutes.

Mushroom soup

Soup made from fresh honey mushrooms has an unusual taste, which is important to buy true and not false ones - even experienced mushroom pickers often confuse this variety with poisonous ones. Honey fungus has a subtle aroma, refined taste with a slight pungency, which is well emphasized by dried dill, bay leaf and ground black pepper. To give the dish a noble creamy taste, it must be served with fresh, rich sour cream.

  • fresh honey mushrooms – 0.6 kg;
  • water – 2.2 l;
  • onions – 2 pcs.;
  • potatoes – 4 pcs.;
  • butter – 60 g;
  • dried dill – 10 g;
  • chopped bay leaf – 2 g.
  1. Sort the honey mushrooms, remove damaged parts, rinse with cold water. Soak for 10 minutes.
  2. Drain in a colander, dry with towels, cut off the legs. You can throw them away or save them for another dish: in this case, you will need caps.
  3. Cut them into slices.
  4. Cut the potatoes into cubes, chop the onion.
  5. Place potatoes in a saucepan filled with water. Boil. Cook over medium heat for 20 minutes.
  6. Fry the onion with butter in a frying pan for 3 minutes. Then pour a glass of water, salt and pepper, add bay leaf, dill, mushrooms. Simmer for a third of an hour until the moisture evaporates.
  7. Add the roast and cook for another quarter of an hour.
  8. Cover with a lid and let steep for 10 minutes. Serve with rye bread, whipped cream or homemade mayonnaise, sour cream.

Soup with mushrooms and potatoes

Mushroom soup with rice and potatoes turns out to be very satisfying due to the combination of high-starch vegetables and cereals. Any type is suitable for the dish - white mushrooms, champignons, butter mushrooms, oyster mushrooms. To make the dish more flavorful, it is seasoned with fresh garlic and cooked in chicken or meat broth with the addition of concentrated spices (a bouillon cube will do).

  • fresh porcini mushrooms – half a kilo;
  • potatoes – 2 pcs.;
  • carrots – 1 pc.;
  • onion – 1 pc.;
  • rice - a third of a glass;
  • garlic – 2 cloves;
  • bay leaf – 1 pc.;
  • butter – 40 g;
  • fresh parsley - a bunch;
  • broth (meat or chicken) - liter.
  1. Cover mushrooms with water. Leave for a third of an hour, squeeze, cut.
  2. Fry chopped onion with crushed garlic in oil, add mushroom pieces, fry for 10 minutes.
  3. Boil the broth, add rice, finely chopped carrot cubes and potato pieces.
  4. Salt, pepper, season with bay leaf. After 10 minutes of cooking, add the onion and mushroom mixture and cook for another quarter of an hour.

Mushroom soup with barley

The soup with mushrooms and barley, which is prepared according to an old proven recipe, has a thick consistency and incredibly attractive aroma. If you want to achieve a truly ancient taste, pour the finished stew into ceramic pots and put it in the oven for half an hour: then you will be able to repeat the secret of cooking the dish in a Russian oven.

  • fresh boletus - 0.4 kg;
  • potatoes – 3 pcs.;
  • pearl barley – 125 g;
  • carrots – 1 pc.;
  • onion – 1 pc.;
  • water – 3 l;
  • bay leaf – 2 pcs.
  1. Soak the pearl barley for 2 hours.
  2. Peel the boletus mushrooms, add water, boil, skim off the foam. Season with salt. pepper, bay leaf. Cook for 45 minutes.
  3. Cut the onion into cubes, grate the carrots, fry in oil.
  4. Cut the potatoes into cubes.
  5. Cut the boiled boletus into cubes, return to the pan, add the roast and cereal, cook for 10 minutes.
  6. Add potatoes, cook for another 15 minutes.
  7. Leave in a warm place for an hour to allow the dish to steep. Serve with sour cream and herbs.

Mushroom soup with butter

If vegetarians are thinking about how to prepare an unusual dish, butter soup is perfect. This variety is not as common as champignons or oyster mushrooms. Small mushrooms are distinguished by light yellow flesh, elastic consistency and pronounced aroma. Before cooking, be sure to remove the oily, bitter film from the caps, to which dirt sticks. You don't need to add anything - the butter dish itself has a rich aroma.

  1. Peel the butter, rinse, cut into slices. Lightly beat the caps with a hammer.
  2. Cut the potatoes into cubes.
  3. Boil water, add butter, cook for half an hour, stirring occasionally. Then add the potatoes and cook for another quarter of an hour.
  4. Chop the onion, fry in oil, add to the broth, season with salt and ground black pepper.
  5. Bring to a boil, then remove from heat and let sit for an hour.

Mushroom soup with cream

The soup with mushrooms and cream has a delicate taste and creamy texture. The latter give the broth a pronounced aroma, beautiful appearance and greater nutritional value and satiety. For preparation, it is best to take champignons or white or heavy cream, and to thicken, add a little flour or mashed potatoes.

  • onion – 1 pc.;
  • fresh champignons – 0.3 kg;
  • flour – 40 g;
  • water – 1.5 l;
  • potatoes – 4 pcs.;
  • dry dill – 20 g;
  • milk cream - a glass.
  1. Chop the onion, fry in oil, add chopped champignons, cook for a few minutes, add flour, stir.
  2. Boil water, add potato cubes, fry, salt, season with pepper and dill. Cook for a third of an hour.
  3. Pour in the cream, boil, sprinkle with herbs.

Mushroom soup with cheese

Cheese soup with porcini mushrooms is even more nutritious and rich in taste. This dish can be served on a festive table to surprise guests with its classic, noble appearance, especially if the holiday takes place in winter. If you serve it with garlic croutons, it can claim to be the main dish at a banquet.

  • potatoes – 0.7 kg;
  • fresh porcini mushrooms – 0.3 kg;
  • processed cheese – 0.3 kg;
  • onion – 1 pc.;
  • carrots – 1 pc.;
  • pepper – 2 g;
  • salt – 2 g;
  • vegetable oil – 20 ml;
  • water – 3 l;
  • bay leaf – 2 pcs.
  1. Chop mushroom caps with stems, add to boiling water and cook for half an hour.
  2. Cut the potatoes into cubes, add to the broth, cook for 10 minutes.
  3. Chop the onion, grate the carrots, fry in oil, add to the broth along with the bay leaf.
  4. Cook for 10 minutes, chop the cheese, add, stirring constantly until dissolved.
  5. Then add salt and pepper, close the lid and let it brew. If you want to get a puree soup, then grind the finished dish with an immersion blender until smooth.

Mushroom soup with chicken

A popular dish is mushroom soup with chicken, which has a rich taste, increased nutritional value and calorie content. So that the dish can be satiated alone, it is seasoned with vermicelli. Boiled pasta gives the broth a thick consistency, but at the same time satisfies hunger faster. It is recommended to serve the dish with parsley and sour cream.

  • chicken breast on the bone – 500 g;
  • fresh champignons – 5 pcs.;
  • water – 2 l;
  • onion – 1 pc.;
  • carrots – 1 pc.;
  • potatoes – 3 pcs.;
  • vermicelli – 75 g;
  • parsley - 3 stems;
  • bay leaf – 1 pc.;
  • vegetable oil – 90 ml.
  1. Pour water over the chicken and bring to a boil, being sure to skim off the foam. Then salt the broth, add bay leaf and cook over medium heat for 35 minutes.
  2. Cut the potatoes into cubes, carrots into rings, chop the onion.
  3. Chop the champignons into slices and chop the greens.
  4. In a frying pan with oil, fry the onion for 2 minutes, carrots for 5 minutes until transparent and soft. Add the champignons and simmer until the moisture has evaporated and is lightly fried.
  5. Remove chicken from pan. Cool, cut into pieces.
  6. At this time, add potatoes to the pan. Cook for 10 minutes over medium heat, then add the roast.
  7. After five minutes, return the chicken fillet, vermicelli, herbs, salt and pepper cut into pieces into the pan.
  8. Bring to a boil and let simmer with the lid closed.

Mushroom noodle soup

Noodle soup with mushrooms looks very appetizing and has a light taste, suitable for a summer snack. It is better to use homemade pasta made before cooking the broth to prepare the soup. This way the dish will have a more elegant taste, subtle aroma and richness. The best option for preparing the broth would be to use champignons, which highlight the refreshing taste of the dish.

  • fresh champignons – 250 g;
  • potatoes – 2 pcs.;
  • noodles – 100 g;
  • onion – 1 pc.;
  • water – 2 l;
  • refined oil - half a glass.
  1. Clean the champignons from dirt, rinse with water, and dry. Then cut into pieces.
  2. Cut the potatoes into cubes, chop the onion.
  3. Pour water over the potatoes, boil, add salt, reduce heat, cover with a lid, and cook for a third of an hour.
  4. Sauté the onion in oil until transparent, add the champignons, fry for a third of an hour, stirring constantly. Salt and pepper.
  5. Pour the broth into the broth, boil, add noodles. If you want the broth to remain clear, you need to boil the noodles in advance by immersing them in boiling water for a couple of minutes.
  6. Cook for 4 minutes, leave for a third of an hour.

Delicious mushroom soup - cooking secrets

To make cooking mushroom soup easy for any cook, you need to follow these tips:

  • mushroom soup made from fresh mushrooms goes well with garlic, celery, parsley root, khmeli-suneli, tarragon;
  • olive oil, dry white wine, hard or processed cheese add piquancy to the taste;
  • the recipe allows the use of millet, rice or even turnips instead of potatoes;
  • To prevent the dish from becoming bitter, fresh mushrooms need to be washed several times and cooked in a slow cooker.

Preparing mushroom soup involves several steps, especially if you plan to make pureed mushroom soup. This mushroom soup recipe strives to ensure that the soup has a pleasant, distinctive taste that cannot be confused with any other. We will tell you how to cook mushroom soup, and this original first course will surely become your calling card.

How to cook mushroom soup? is a question that worries many. You can cook lean mushroom soup, you can cook mushroom soup with chicken broth or mushroom soup with meat broth, and in addition – mushroom soup with processed cheese or mushroom soup with cream. So it's a matter of taste and your choice of caloric content of the dish. In addition to mushrooms, various ingredients are added to this soup, for example, they prepare mushroom soup with meat, mushroom soup with chicken, mushroom soup with noodles, mushroom soup with noodles, mushroom soup with barley. If we talk about the types of mushrooms, then it should be said that you can cook mushroom and champignon soup, mushroom soup from chanterelles, mushroom soup from porcini mushrooms, mushroom soup from oyster mushrooms, mushroom soup from boletus, mushroom soup from honey mushrooms.

To know how to prepare mushroom soup, first of all, you should choose which mushrooms it will be prepared from, because mushroom soup is prepared from fresh mushrooms, mushroom soup from dried mushrooms, and even mushroom soup from frozen mushrooms, for example, mushroom soup from frozen champignons . Let's start with how to prepare mushroom soup from dried mushrooms. Mushroom soup made from dried mushrooms can please you all year round, you just have to stock up on dried mushrooms. Dry mushrooms should be pre-soaked for several hours in water, and only then cooked.

Cheese and mushroom soup has a unique aroma; mushroom soup with cheese is often prepared in the form of a puree soup. It will also be useful for you to learn how to prepare cream of mushroom soup. To do this, mushrooms are first stewed in butter and flour, cream and milk are added, then they are crushed in a blender and poured with broth. In this way you can prepare cream of mushroom soup from champignons, cream of mushroom soup with cream. If you decide to make mushroom cream soup from champignons, boil several small mushrooms whole, cut them thinly across and put them in a plate, you will get not only a tasty mushroom cream soup, but also a beautiful one. The recipe for mushroom soup from champignons can generally be considered one of the most popular, due to the fact that champignons are one of the most accessible mushrooms. A similar recipe is used to prepare mushroom cream soup, creamy mushroom soup recipe, creamy mushroom soup recipe with cream, or some other thick mushroom soup. You can find the recipe with photos of all the operations of preparing mushroom soup on our website.

Mushrooms are an excellent and healthy source of protein that a person needs. Their difference from animal protein is that mushrooms are digested and absorbed much faster, simultaneously saturating the human body with plant vitamins and minerals that are not found in meat or poultry.

A dish like mushroom soup is very healthy. It is a well-known fact that we definitely need to eat a hot first course at least once every two days for the harmonious functioning of the gastrointestinal tract. Mushroom soup is also good because the process of preparing it is short and not complicated.

Mushroom soup - preparing food and dishes

Before you start preparing the soup, prepare the following equipment - a frying pan, a saucepan in which the soup will be cooked, a cutting board, a sharp knife, 2-3 plates for the ingredients of the future dish, a blender.

Mushrooms for soup can be taken not only fresh, but also frozen or dry.

What mushrooms should you choose if you buy them fresh? In the old days, any would have been ideal - white and boletus, russula, honey mushrooms, chanterelles. But today the environmental situation has worsened due to the large number of vehicles, hazardous industries and industrial plants. If you collect mushrooms yourself and realize that they grew in an environmentally unpolluted place, for example, in a forest, then you can safely use them for cooking.

But if you buy them at the market, then there is no guarantee where these mushrooms were collected - in a coniferous forest, near a busy road, or in an environmentally unsafe place for life. There are known cases of poisoning, and not even so much with poisonous mushrooms as with ordinary ones.

It is for this reason that it is better to buy mushrooms grown artificially. For example, champignons, which are sold in any store all year round and are relatively inexpensive.

Mushroom soup recipes

Mushroom soup puree

There is, perhaps, no soup with a more delicate consistency than pureed soups. The ingredients are ground and form a tasty mush in a light broth.

Try to prepare a healthy and tasty dish - pureed mushroom soup.

Required ingredients:

  • 500 grams
  • Potatoes 4 pieces
  • Onion 1 piece
  • medium size 1 piece
  • Fresh parsley
  • Cream 10% fat 400 grams
  • Salt, black pepper
  • Vegetable oil (for frying)/

Cooking method:

Peel the onion and chop finely. Wash the mushrooms well and cut each into 2-3 pieces. Heat a frying pan, coat it with oil using a silicone brush, and place the onion in the frying pan. Fry it for about three minutes until golden brown, then add the chopped mushrooms. Fry the onion-mushroom mixture for about 10 minutes.

Wash the carrots well (preferably with a metal brush) and cut each into large cubes.

Peel the potatoes and cut them into small cubes.

Boil the vegetables for 15 minutes, add salt. Once the carrots and potatoes are cooked, drain most of the liquid into a separate container. Add the mushroom and onion mixture to the saucepan and puree in a blender until mushy. If the soup turns out to be very thick, add vegetable broth.

Place the saucepan over medium heat, bring the mixture to a boil and pour in the cream, pepper and salt to taste.

Serve the finished soup, garnishing the dish with herbs.

Mushroom soup made from dried mushrooms

Mushrooms have an excellent property - when dried, they do not lose their nutritional qualities and usefulness, and they can be stored for more than a year. Mushroom soup made from dried mushrooms will be aromatic, tasty and, of course, healthy!

Required ingredients:

  • Dried 60 grams
  • Potatoes 2 pieces
  • Small carrots 1 piece
  • 1 medium sized onion
  • Fresh parsley.

Cooking method:

Dried mushrooms should be washed well in running water, then soak them for 4-5 hours.

Boil the soaked mushrooms with salt and water for 25-30 minutes. After this period of time, remove the mushrooms.

While the dried mushrooms are cooking, peel the potatoes and cut them into small cubes.

Peel the carrots with a metal brush, after which you need to grate them on a fine grater.

Peel the onion, chop finely and fry in a frying pan pre-greased with oil. Add carrots and boiled mushrooms to the onions, fry the mixture for seven minutes, stirring.

Dip the potatoes into the mushroom broth, after ten minutes add the carrot-mushroom mixture and cook for about another 10 minutes.

Wash the parsley and chop finely. Add to soup one minute before cooking.

Mushroom soup made from frozen mushrooms

If you have extra mushrooms left, then freeze them - frozen mushrooms remain as healthy as fresh ones, and you can please yourself and your family with a fragrant dish even in the harsh winter from summer supplies. Try, for example, an unusual dish - mushroom soup made from frozen mushrooms with semolina.

Required ingredients:

  • Medium size potatoes 2 pieces
  • Frozen mushrooms () 400 grams
  • 1 medium sized onion
  • Semolina 2 tablespoons
  • Sunflower oil for frying
  • Salt, ground pepper
  • Fresh parsley.

Cooking method:

Remove the mushrooms from the refrigerator and let them defrost, 30-35 minutes is enough. Put a pan of water on the fire, let it boil and put the mushrooms, washed in water, into it and add salt.

Wash and peel the potatoes, cut into cubes and add to the mushrooms.

Peel the onion, chop it finely and place it in a frying pan, pre-greased with vegetable oil. Wash the carrots using a metal brush, then grate them on a fine grater. Add carrots to the onion and stir-fry for seven minutes.

Add the carrot and onion mixture to the soup, let it cook for five minutes and pour the semolina into the pan. After this, stir well and turn off the heat after five to six minutes.

Wash the parsley and chop finely. Add to the finished soup and cover for three to four minutes.

Mushroom soup in a slow cooker

Housewives around the world thanked scientific progress after multicookers were invented to help them. These miniature compact machines are capable of preparing any dish, from rich borscht to dessert pie. Try cooking mushroom soup in a slow cooker. You only have to prepare the ingredients, the smart device will do the rest for you!

Of course, the ideal option would be to use wild mushrooms. Soup from a slow cooker, prepared according to the principle of simmering in a Russian oven, will turn out incredibly aromatic. But you can also use regular store-bought champignons.

Required ingredients:

  • 2 medium sized potatoes
  • Fresh mushrooms 400 grams
  • 1 medium sized carrot
  • 1 medium sized onion
  • Butter for frying
  • Salt, ground pepper.

Cooking method:

Wash and cut the mushrooms - each mushroom into two or three parts.

Wash and peel the potatoes, cut them into small cubes.

Peel the onion and chop finely. Wash the carrots, scrub with a wire brush and grate on a fine grater.

Turn on the “Frying” program in the multicooker, grease the bowl with butter, add onions and carrots and sauté for three to four minutes with the multicooker bowl open.

Add chopped potatoes, mushrooms to the carrot-onion fry, add water and change the program to “Soup” or “First courses”. Set the timer for 20 minutes.

Wash the parsley well and chop finely with a knife, add to the finished soup.

Cream of mushroom soup

Restaurants and gourmet catering establishments love to include a dish such as cream of mushroom soup on their menu. Everyone likes this soup because of its delicate taste and at the same time guaranteed satiety.

Required ingredients:

  • Medium size potatoes - 2 pieces
  • Fresh mushrooms 400-500 grams
  • 1 medium sized onion
  • Low fat cream 10% - 150 grams
  • Butter
  • Garlic 2 cloves
  • Fresh parsley.

Cooking method:

The potatoes need to be peeled with a knife, then cut each into three or four pieces.

Wash the mushrooms well and cut in half.

Boil the mushrooms and potatoes in salted water. Cook for about fifteen minutes after boiling over medium heat.

Finely chop the onion. Heat a frying pan, grease it with butter, add the onion and fry until golden brown. Add the onion to the soup 5 minutes before it is ready.

Place the cooked potatoes and mushrooms in a blender and blend until smooth and puree is obtained. Add broth to the puree and press the garlic through a garlic press, then chop everything again with a blender.

Place the mushroom puree on the fire, bring to a boil and add cream. Cook for about four minutes. A minute before cooking, sprinkle with finely chopped parsley, salt and pepper.

Mushroom soup with champignons

There is hardly a mushroom more versatile than the champignon. Available at any time of the year almost anywhere in the world, it meets all the rules of health and nutrition, and at the same time is incredibly tasty fried, boiled and stewed. If you cook mushroom soup with champignons, you will not go wrong - the resulting first course will delight your family with a pleasant smell, bright taste and pleasing color.

Required ingredients:

  • Potatoes 1 piece
  • Champignon mushrooms 400 grams
  • 1 medium sized onion
  • 1 small carrot
  • Sunflower oil for frying
  • Red lentils 100 grams
  • Fresh parsley.

Cooking method:

Fill the pan in which you will cook the soup with water and put it on the fire.

Peel the potatoes with a knife and cut into small cubes.

Wash the champignons well under running water and cut each into three or four pieces.

As soon as the water in the pan boils, put the potatoes and mushrooms in it, add salt, turn the heat to medium and cover with a lid.

Remove the skin from the onion and chop it finely. Wash the carrots with a wire brush, and then grate them on a fine grater. Heat the frying pan and grease it with oil using a rubber brush. First, quickly add the onion and fry until golden brown for 4 minutes, stirring, then add the grated carrots to the onion and fry for another 4 minutes.

Add the roast and lentils to the pan, then cook the soup for another ten minutes.

Chop the greens finely with a knife, after washing them, and add to the pan with the soup a minute before they are ready.

Mushroom soup with cheese

Cheese and mushrooms are one of the most magnificent combinations recognized in world cuisine. If you are preparing a salad or side dish of mushrooms, be sure to add grates to the dish. Mushroom soup with cheese will be no less tasty; use hard, salty varieties like Rossiysky cheese and any type of mushroom available to you.

Required ingredients:

  • Potatoes 1 piece
  • Fresh mushrooms 400 grams
  • 1 medium sized onion
  • 1 small carrot
  • Sunflower oil for frying
  • Russian cheese 150 grams
  • Fresh parsley.

Cooking method:

Fill the saucepan you have chosen for preparing the soup with water and place it on the fire.

Peel the potatoes with a knife and place them whole in a saucepan.

Wash the mushrooms thoroughly and cut each into three or four pieces, place in a saucepan with the potatoes.

Peel the onion and chop finely.

Wash the carrots thoroughly with a wire brush and grate them on a fine grater.

Make a fry. To do this, heat a frying pan, grease it with oil, and add onions. Fry it for 4 minutes, stirring, then add the grated carrots to the onion and fry the mixture for 4-5 minutes.

Remove the potatoes from the pan - they should already be cooked until soft and mash them with a spoon into a puree. Add the roast and mashed potatoes to the pan, then cook for about five more minutes.

Grate the cheese on a medium grater. Wash the parsley well and chop finely with a knife.

A minute before the soup is ready, pour half the cheese into the soup, parsley and close the lid of the pan. Add the remaining cheese to the pot of soup five minutes after removing the pan from the heat.

Lenten mushroom soup

Many who lead a righteous lifestyle or observe the canons of vegetarianism often eat monotonous, boring cereals and salads. However, there are many delicious dishes that are worthy of a feast, and at the same time they can be eaten even during Lent! One example is lean mushroom soup. It is prepared quite simply from a small set of ingredients, and at the same time you will get a delicious meal.

Required ingredients:

  • Fresh mushrooms 400 grams
  • Small tomato 1 piece
  • 1 medium carrot
  • Buckwheat 3 tablespoons
  • Fresh parsley.

Cooking method:

Fill a saucepan with clean water (preferably mineral) and put it on the fire.

Wash mushrooms and vegetables well under running water.

Cut each fresh mushroom into three to four pieces.

Grate the carrots on the finest grater.

Cut the tomatoes into small cubes.

Clean the buckwheat from black grains and rinse.

As soon as the water in the pan boils, place the cooked vegetables and mushrooms and buckwheat into it.

Wash the parsley and chop finely.

Cook the soup for 15-17 minutes over medium heat, add parsley to the pan a minute before it is ready.

Mushroom soup with melted cheese

Another option for a tasty and tender dish is mushroom soup with cream soup. You will need soft processed cheese like “Druzhba” or even pasty cheese like “Viola”.

Required ingredients:

  • Fresh mushrooms 400 grams
  • 2 medium sized onions
  • Processed cheese 200 grams
  • Potatoes 1 medium size
  • Sunflower oil for frying
  • Fresh parsley.

Cooking method:

Fill the pan with water and place it on the fire.

Peel the potatoes and place them in a saucepan to cook.

Peel the onion and chop it finely with a knife. Wash the fresh mushrooms and cut each into pieces. First, place the onion in a hot frying pan and fry it for 4 minutes, stirring, then add the mushrooms to the onion and fry them for about 10-13 minutes, stirring.

Remove the potatoes from the pan, mash them with a spoon and put the mashed potatoes and fried mushrooms into the pan, cook them over low heat.

Grate the processed cheese (if using hard cheese).

Add the cheese to the pan and cover the pan with a lid and turn the heat to low. Cook it for about five minutes.

Finely chop the greens with a knife and add to the pan with the soup a minute before removing it from the heat.

Mushroom soup with barley

Many people have known mushroom soup with barley since childhood. This recipe can be called classic, however, pay attention to the method of preparing pearl barley porridge; it must first be steamed for an hour and a half.

Required ingredients:

  • Fresh mushrooms 500 grams
  • Pork 200 grams
  • 1 medium sized onion
  • Pearl barley porridge 4 tablespoons
  • Sunflower oil for frying
  • Fresh parsley.

Cooking method:

Rinse the pearl barley porridge and fill it with warm water. Leave it for an hour.

Fill a saucepan with water and place it on the fire. Rinse the pork and cut into cubes, place in water and add salt. When the water in the pan boils, skim off the foam with a spoon or slotted spoon, turn the heat to low and cover with a lid.

Peel the potatoes and cut into cubes. Place the potatoes and pearl barley into the pan after the water boils.

Peel the onion and finely chop it with a knife. Wash fresh mushrooms and cut each into cubes. First, place the onion in a hot frying pan and fry it for 4 minutes, stirring, then add the mushrooms to the onion and fry the mushroom mixture for about 10-12 minutes.

Add fried mushrooms and onions to the soup and cook for another 15-20 minutes.

Finely chop the parsley with a knife and add to the soup a minute before it is ready.

Porcini mushroom soup

Porcini mushrooms are considered the most noble of all species due to their strong, unique aroma. To prevent it from getting lost, porcini mushroom soup is cooked using a minimum amount of ingredients. You will need beef, potatoes and carrots, but you shouldn't fry them.

Required ingredients:

  • White mushrooms 400 grams
  • Beef 200 grams
  • Potatoes 2 medium size
  • Carrot 1 piece
  • Fresh parsley.

Cooking method:

Wash the beef and cut into small pieces. Fill the pan in which you will cook the soup with water and put it on the fire. Place beef in water and add salt. Skim the foam from the soup with a spoon or slotted spoon when the water comes to a boil and turn the heat to low.

Peel the potatoes and cut into cubes. Place the potatoes in the pan after the water has boiled.

Wash the white mushroom and cut into cubes and also place in the pan.

Wash the carrots thoroughly and grate them on a fine grater, add to the soup.

Cook the soup for 20-25 minutes over low heat, season with pepper.

Finely chop the parsley with a knife and add to the soup a minute before it is ready.

Mushroom soup with cream

Mushrooms are a very low-fat product, so if you cook it without frying or without meat, it will turn out almost dietary. Meanwhile, cream is a very good addition to the soup. Use cream with 15-20% fat content.

Required ingredients:

  • Champignons 600 grams
  • Onion 1 piece
  • Carrot 1 piece
  • Fresh dill
  • Dried basil
  • Cream 20% fat 200 grams
  • Salt, ground pepper
  • Sunflower oil for frying

Cooking method:

Peel the onion and chop finely. Wash the mushrooms and cut each into 3-4 pieces. Wash the carrots thoroughly with a wire brush and grate them. Heat a frying pan, grease it with sunflower oil and add the onion first. Fry it for 3-4 minutes, add carrots, and after 2-3 minutes - chopped mushrooms. Fry the mixture for about 12-14 minutes.

Fill a saucepan with clean water and place it on the fire. When the water boils, add the fried vegetables to it and boil for 15-16 minutes.

Pour cream into the soup and add dry basil.

Wash the parsley and chop it finely, add it to the finished soup.

Mushroom soup from honey mushrooms

Required ingredients:

  • 400 grams
  • Onion 1 piece
  • Carrot 1 piece
  • Fresh parsley
  • Potatoes 2 medium size
  • Salt, ground pepper
  • Sunflower oil for frying
  • Sour cream is fatty.

Cooking method:

Make a stir-fry for the soup. To do this, finely chop the onion and grate the washed carrots. Heat the frying pan and grease with oil, add the onion and sauté for 3-4 minutes, then add the carrots and fry everything for about 6-7 minutes.

Wash the mushrooms - honey mushrooms.

The potatoes need to be washed, peeled and cut into cubes.

Fill the pan in which you will cook the mushroom soup with clean water and put it on the fire. When the water boils, place honey mushrooms and chopped potatoes into it. After 10 minutes, add the frying and cook the soup for another 12-15 minutes. Season with salt and pepper.

Wash the parsley and chop it finely, add it to the finished soup along with sour cream.

Oyster mushroom soup

Oyster mushrooms are mushrooms that are grown artificially, and therefore they are available all year round at very affordable prices. Despite the unnatural way of growing, oyster mushrooms are very healthy and you can prepare various dishes from them. The most common is oyster mushroom soup.

Required ingredients:

  • 400 grams
  • Onion 1 piece
  • Carrot 1 piece
  • Fresh parsley
  • Potatoes 1 medium size
  • Salt, ground pepper
  • Sunflower oil for frying.

Cooking method:

Make a stir-fry for the soup. To do this, finely chop the onion and divide the washed carrots into two parts. Grate one part. Place the onion in a hot frying pan, greased with oil, saute it for 3-4 minutes, then add the grated carrots and fry the vegetables for about 6-7 minutes.

Cut the second part of the carrots into semicircular slices.

Wash and peel the potatoes, remove the skin with a knife and cut them into cubes.

Wash and cut oyster mushrooms

Fill a saucepan with clean water and place it on the fire. Place potatoes, oyster mushrooms and raw carrots into boiling water.

After 10 minutes, add the fried onion, salt and pepper and cook the soup for another 10-12 minutes.

Cut the fresh parsley as finely as possible and add it to the prepared mushroom soup with oyster mushrooms.

Mushroom soup with chicken

Soup cooked with mushroom broth turns out incredibly aromatic, but if you add more chicken broth, you will get a truly magical brew from a forest fairy tale. Use chicken legs - the broth on them will be the richest. You can use any wild mushrooms or champignons for the soup.

Required ingredients:

  • Fresh mushrooms 400 grams
  • Chicken legs 4 pieces
  • Onion 1 piece
  • Carrot 1 piece
  • Salt, ground pepper
  • Sunflower oil for frying
  • Fresh parsley

Cooking method:

Fill a pan with water and place the washed legs there. Bring to a boil, turn off the noise and add salt, turning the heat to low.

Wash the onion and chop finely. Wash the mushrooms and cut each into 3-4 pieces. First put the onion in a hot frying pan, greased with oil and fry it for 3-4 minutes. Then add mushrooms to it and fry them for 10-12 minutes, stirring.

Wash the carrots thoroughly and cut into cubes.

Add carrots and fried mushrooms to the pan. Leave the soup to cook for another 7-8 minutes.

Cut the fresh greens as finely as possible and add to the finished mushroom soup with chicken.

Mushroom soup with vermicelli

Soups can be varied by adding various cereals, vegetables or pasta as one of the components. Prepare a light mushroom soup with noodles that will enchant your family with its delicious aroma.

Required ingredients:

  • Fresh mushrooms 500 grams
  • Thin vermicelli 100 grams
  • Onion 1 piece
  • Carrot 1 piece
  • Hard cheese 150 grams
  • Salt, ground pepper
  • Sunflower oil for frying
  • Fresh parsley

Cooking method:

Wash the mushrooms and cut them coarsely into 2-3 slices for each mushroom.

Peel the onion and chop finely. Wash and peel the carrots, grate them on a fine grater.

First fry the onion in a hot frying pan until golden brown, then add grated carrots to it.

Bring the water in the pan to a boil, add salt and put the mushrooms in it, which need to be boiled for 7-8 minutes, then add the frying, after another 5 minutes the vermicelli. After 6-7 minutes, remove the soup from the heat.

Grate the hard cheese.

Wash the parsley and cut it with a knife, add along with the grated cheese to the finished mushroom soup with noodles.

The most delicious way to serve mushroom soup is with sour cream. You can wait for the soup to cool, or you can put a spoonful of sour cream in the newly prepared dish.

Garnish mushroom soup with chopped herbs.

Mushroom soups usually peak at the end of summer and beginning of autumn. When does mushroom season begin? When they have collected baskets full of mushrooms, mushroom pickers and mushroom lovers prepare soups and fry potatoes with mushrooms, filling their kitchens with magnificent aromas.

Fresh mushrooms are undoubtedly very good, but don’t wait until mushroom time comes, you can make excellent mushroom soup from frozen mushrooms. After all, mushrooms tolerate freezing well and practically do not lose their taste.

Today, refrigerators allow you to freeze huge quantities of mushrooms almost instantly. And retail chains are always ready to please us with frozen mushrooms of various types, from champignons to honey mushrooms and chanterelles. So you can find mushrooms all year round without any problems.

The recipe allows you to prepare soup not only from frozen mushrooms, but also from fresh ones. I use frozen champignons in the recipe. A friend who grows mushrooms brought them to me. No, of course, he brought them fresh, but there were simply too many, so I had to freeze half of them so that they wouldn’t go to waste, and then it was their turn.

Ingredients:

  • 300 grams of frozen mushrooms.
  • 6-7 pcs. potatoes.
  • 1 carrot.
  • 1 onion.
  • 1-2 pcs. bell pepper.
  • Vegetable oil.
  • Salt, pepper, seasonings to taste.

Cooking process:

1. I’ll start preparing mushroom soup by boiling potatoes. I’ll peel it, cut it into strips and let it cook over low heat. For this amount of ingredients, 1.5-2 liters of water will be enough.

2. I will do the onion as follows. I will peel it, cut it into two halves and rinse it well under water. If I wash it this way, I almost always cut it without tears. And for today’s soup I will cut the onion into small cubes.

3. Peel the carrots and cut them into thin strips. You can simply grate it. I just have time, so I’ll cut it.

4.Well, of course, the next step is to prepare the frying for our soup. Pour vegetable oil into a frying pan and put it on the fire. As soon as the oil warms up, I throw in the onions first, and after 1-2 minutes I add the carrots.

5.Onions are sent first as they take longer to fry than carrots. Simmer the onions and carrots together for about 4-5 minutes.

6. Before freezing, the mushrooms were cut into small cubes and packaged in small batches. Just enough for one pot of soup. When the water with potatoes boils, I take out a batch of mushrooms and put them in boiling water. No defrosting.

7. So if you defrost, mushrooms lose a number of their advantages, their shape and taste. And when defrosted in boiling water, the taste remains in the soup.

8.Afterwards, I wait for the water with mushrooms to boil and skim off the foam that appears from the mushrooms. Next, I cook the mushrooms along with the potatoes for 15-20 minutes.

9. While the mushrooms are cooking, I’ll finish frying. I add bell pepper to the onions and carrots. If you eat fresh it is very good, but if not you can also use frozen.

A little advice: if mushroom soup is prepared from fresh wild mushrooms, you do not need to add bell pepper. Since it can interrupt the taste of mushrooms with its aroma. And since we are cooking today from frozen ones, bell peppers will enhance the taste of frozen mushrooms.

10. It remains to add the last ingredient to the frying. This is broth. I add 3-4 tablespoons of mushroom broth, cover with a lid and simmer the vegetables in the broth until soft.

Potatoes and mushrooms are completely ready. I add vegetables to the pan, stir and taste for salt. Cover with a lid and cook over low heat for another 5 minutes.

Mushroom soup made from frozen mushrooms is ready, enjoy your meal.

How to cook mushroom soup in a slow cooker video

Frozen mushroom soup with meat and vermicelli

We can say that this sou should turn out to be richer for you. Since we will not cook it from mushrooms alone, but also with the addition of meat and noodles. A kind of heroic rich soup.

One little tip before cooking. This mushroom soup can be prepared in two versions, with and without frying. In the first option, the soup can be cooked and later it can be reheated, but in the first option, where the vegetables are not fried, it is better to cook it at once. We cooked it and ate it all right away.

Ingredients:

  • 300-350 grams frozen mushrooms.
  • 250 grams chicken meat. (any is possible)
  • 3-4 potatoes.
  • 1 carrot.
  • 1 onion.
  • 50 grams vermicelli.
  • Salt and pepper to taste.

Cooking process:

1. Since we are cooking with meat, the first thing we do is let the meat cook and deal with the rest of the products. Cook chicken broth according to the following scheme.

First wash the meat and place it in a pan of water. As soon as the water in the pan boils, drain it and add new water. After this action, we will not have to constantly skim the foam from the broth. Continue cooking the chicken after the water boils for 15-20 minutes.

2. Peel the onion, cut into 4-5 parts and send to the broth to cook along with the meat.

3. Peel the potatoes and cut them into cubes or chunks.

4. Peel the carrots and chop finely. As in the previous recipe, you can simply grate the carrots.

5. While we were preparing the food, the meat was cooked, now dump all the potatoes into the pan.

6.When the water boils after adding the potatoes, let it cook for literally 2-3 minutes and you can add the frozen mushrooms.

7.Keep an eye on the soup because when the water with mushrooms starts to boil, foam will be released abundantly and you need to get rid of it. Cook the mushroom soup over medium heat, but at a steady boil.

8.After 10 minutes of steady boiling, you can add carrots to the soup. Stir and cook for another 10 minutes.

9. We still have noodles left that need to be put into the pan. Before adding the noodles, check the thickness of the soup. Because if you add a lot of vermicelli, the soup will turn out to be too thick since the vermicelli will increase in size during cooking.

Add vermicelli, mix and taste for salt. Cook the mushroom soup until the noodles are ready and turn off the heat under the pan completely.

10. After preparing the soup, it is advisable to remove the onion pieces and leave our mushroom soup with the lid closed for 5-10 minutes so that it can rest and brew well.

Before serving, you can garnish with finely chopped herbs. Bon appetit.

Frozen porcini mushroom soup with semolina

The white mushroom is known to be considered the king of all mushrooms, both in growth and taste; it differs significantly from its counterparts. And that’s why frozen white mushrooms make excellent first and second courses. And since today we are preparing soups, we will prepare soup from frozen mushrooms with the addition of semolina, colloquially called semolina.

Ingredients:

  • 350-500 grams frozen mushrooms.
  • 2 carrots.
  • 3-5 potatoes.
  • 2 onions.
  • 1 tablespoon of semolina.
  • 50 grams of butter.
  • Salt and pepper to taste.
  • 1-2 bay leaves.
  • Sour cream.
  • Greens (dill, parsley, cilantro, green onions to choose from).

Cooking process:

1. Place a pan on the stove, pour a little salt into the water and wait for the water to boil. As soon as the water boils, I send the mushrooms to cook. I cook for 5-7 minutes.

2. While the mushrooms are cooking, I peel the potatoes, cut them into cubes and send them to the mushrooms.

3.Chop the onion and carrots. I'll cut the onion into rings and grate the carrots.

4.Fry vegetables in vegetable oil until golden brown.

5.After the potatoes are cooked, add the frying to the soup. I mix everything well.

6. Add salt to the desired state, bay pepper and semolina.

When you add semolina, be careful not to form small lumps. This can be avoided if you constantly stir the soup when adding semolina, but semolina should also be added in a thin stream. Then you will succeed without lumps.

7.After adding the semolina, cook the soup over low heat for another 5 minutes.

8.Then turn off the heat, cover the soup with a lid and let it rest for 5-10 minutes.

9. Serve the soup with sour cream and decorate with herbs. Bon appetit.

Mushroom puree soup with cream of frozen mushrooms

Many of us simply love puree soup with the addition of cheese or cream. Mushroom puree soup warms up very well and creates coziness in the house.

Ingredients:

  • 350 boiled potatoes.
  • 400 frozen mushrooms.
  • 1 onion.
  • 1 liter of cream.
  • Mushroom seasoning.
  • Vegetable oil.
  • Dill for decoration.

Cooking process:

1.Yes, we need boiled potatoes. Therefore, you first need to clean it and boil it.

2. While the potatoes are cooking, defrost the mushrooms and lightly fry them in vegetable oil.

3. We take the mushrooms out of the freezer (you can take the mushrooms out in advance and defrost them), defrost them and put them in a frying pan.

4.Add finely chopped onions to the mushrooms.

5.Fry the mushrooms with onions and transfer to a bowl for chopping using a blender.

6. The potatoes are cooked, make mashed potatoes from them.

7. Add mushrooms chopped in a blender to the puree.

8. You need to boil the cream and add it to the mushroom puree and use the blender again for a little while.

9.If necessary, add salt and mushroom seasoning to enhance the taste of mushrooms.

Mushroom soup puree from frozen mushrooms is ready to be served in small cups, garnished with a sprig of herbs. You can also serve a handful of crackers separately. Bon appetit.

Mushroom soup made from frozen mushrooms with rice and chicken broth

Ingredients:

  • 450 frozen mushrooms.
  • 2 liters of chicken broth.
  • 2-3 potatoes.
  • 100 grams of rice.
  • 2 onions.
  • Greenery.
  • Vegetable oil.
  • 2-3 tablespoons of sour cream.
  • 250 milk.
  • Salt and pepper to taste.

Cooking process:

1.Rinse the rice and cook it in chicken broth.

2. Cut the potatoes into cubes and add them to the rice.

3.5 minutes after the water boils, add the mushrooms into the pan with the rice and potatoes without defrosting.

4. Peel the onion, chop finely, place in a frying pan for frying. Fry the onion a little and add sour cream and milk, mix well and simmer for 2-3 minutes.

5.Add the resulting dressing to the pan when the rice, potatoes and mushrooms are completely cooked.

6.Add seasoning with salt and pepper and mix well.Boil for 5 minutes.

7. Before serving, decorate with herbs. Bon appetit.