Mushroom soup in meat broth: the aroma of autumn in your kitchen. Mushroom soup with meat

So, in order to prepare this soup, of course, you need dried mushrooms. For this, all types of drying are suitable for you, which can be purchased either in a store or from a grandmother in the market. Of course, by purchasing dried mushrooms at specialized points, you will protect yourself and your family. It will be much better than buying such a "herbarium" from the hands of the market. Although you can make mushroom harvesting yourself if there are clean forests in your region and you are an avid mushroom picker with extensive experience in collecting such gifts from the forest.

Ingredients:

• Dried mushrooms 50-80 g
• Meat broth - 2 l
• Carrot - 2 pcs.
• Onions - 1-2 pcs.
• Butter - about 50 g
• Medium sized potatoes - 2 pcs.
• Bay leaf, salt, pepper to your taste

Before you start making soup with dried mushrooms, the first thing you need to do is soak dried mushrooms. This is necessary so that they become suitable for cutting and have the desired size and shape. To do this, in a small amount of water at room temperature, we soak the drying and leave it in this form for a couple of hours. After this time, be sure to rinse the swollen mushrooms well from sand and other dirt. After that, cut the mushrooms into squares or leave in the form in which they are.

Now we proceed to the next part of the preparation of our soup. Our task is to peel potatoes, carrots and onions. Cut the potatoes into cubes and add them to the hot broth. While the potatoes are cooking, cut the onion and three carrots on a coarse grater.

Then we spread the amount of butter we need on a preheated frying pan and begin to fry our onions. As soon as it is fried, add grated carrots to it and begin to sauté. Next, put our mushrooms and fry them a little along with all the vegetables. Add the contents of the pan to the boiled potatoes. Salt, pepper and leave to simmer over low heat for 10-15 minutes.

Pour the finished dish into plates, sprinkle with fresh herbs.

Lean soup with mushrooms

You can also cook soup with dried mushrooms and water. Then instead of ready-made meat broth, you need a vegetable broth. Read below about what you need for this light dietary soup.

Ingredients:

• Dried mushrooms -50 g
• Potatoes - 3-4 pcs.
• Onion - 1 pc.
• Carrots - 1-2 pcs.
• Butter - 50g
• Water - 2 l
• Salt, pepper to taste

We prepare dried mushrooms according to the same principle as in the recipe described above, that is, we soak for two to three hours. Then they should be washed well, but we do not pour out the water in which the drying swelled, but filter it through a layer of gauze. A little later, we will add this mushroom liquid to the vegetable broth.

Put peeled and diced potatoes into boiling water and add strained mushroom water. Cook until potatoes are fully cooked. At this time, we pass the onions and carrots with butter.

As soon as the potatoes are ready, add the sautéed vegetables and mushrooms. Salt, pepper to taste. Continue to cook the soup for 10-15 minutes.

The recipes for this first course are very healthy and nutritious, despite their low calorie content. These soup options with dried mushrooms are perfect for those who adhere to fasting or proper nutrition.

The recipe for meat soup with mushrooms is suitable for preparing a family dinner, and for a festive feast. If you already have ready-made meat broth, then you can take it to make soup. This will help cut your cooking time in half. If there is no ready-made broth, it will be possible to cook the products at the same time.

Using this recipe for mushroom soup with meat, you can also prepare a light diet dish if you take a piece of chicken breast. With beef or pork, the soup will be more rich and satisfying. Depending on your personal preferences, it will be possible to prepare a hot dish for every taste.

To prepare meat soup with mushrooms and meat, put the meat in a saucepan, pour cold water over medium heat. If the broth is already ready, then it will need to be brought to a boil, and the boiled meat should be cut into portions.

If you decide to use fresh or frozen mushrooms, you can add them to the soup right away and cook them along with the meat. Dried mushrooms will need to be soaked in warm water in advance - about 2-3 hours before the soup is prepared. Soup with mushrooms and meat will be more fragrant and rich if you add a few vegetables to the broth - parsley root, a piece of carrot and half an onion.

To prepare this dish, you can take any kind of mushrooms - boletus, mushrooms, champignons, chanterelles or porcini. The taste of the soup will be more interesting if you take an assortment - a mixture of several types of mushrooms. If you use fresh forest mushrooms, then you should boil them in advance in a separate pan with one peeled onion. If the mushrooms boil and the onions do not darken, then they are safe and can be cooked further. If the onion changes color, then such a treat will need to be abandoned.

While the meat and mushrooms are cooking, it will be necessary to peel and cut the vegetables into not very large pieces. Peel the carrots and chop into thin rings.

Onion cut into small cubes.

Potatoes can be cut into thin sticks or medium-sized cubes.

Pour a little vegetable oil into the pan, put the onion and fry lightly. When the onion browns a little, add the carrots and simmer for a few more minutes. Add potatoes to the fried vegetables, fry for a few more minutes and transfer to a saucepan with soup with mushrooms and meat. Boiled vegetables can already be removed from the broth - they can be used to make pate or vegetable puree.

Reduce the heat and continue to simmer the soup for another 15 minutes until the potatoes are fully cooked. If you are cooking the meat in a whole piece, then you will need to get it out of the soup, cool it slightly, cut it into not very large portioned pieces and put it back into the pan. If you cook soup with mushrooms and meat on a ready-made broth, at this stage it will be possible to add meat boiled in advance.

When the soup with mushrooms and meat is almost ready, add some thin vermicelli to it. Continue to cook the soup over high heat for another 5-6 minutes, after which you can add a little fresh or dried herbs to it and remove from the stove.

Ready-made soup with mushrooms and meat can be served immediately, or you can add a piece of soft cheese to the plates for piquancy. Bon appetit!

yum-yum-yum.ru

Delicious soup with mushrooms and meat

Mushroom soup in meat broth can be cooked both in winter and in summer. The combination in the soup of two types of proteins - animal and vegetable, gives rise to an unusually rich taste and high nutritional value of the dish.

The technology for making soup with mushrooms and meat is simple and affordable. If desired, the hostess can experiment with ingredients, choosing the type of meat or mushrooms to your taste. Our soup will be with meat and potatoes, but if you want to reduce calories, exclude this root vegetable from the recipe.

mushroom selection

For cooking, I chose white steppe mushrooms (eringi), which are often called royal oyster mushrooms for their great taste, high nutritional value, the presence of vitamins D2 and B. This mushroom produces a beautiful transparent broth, and useful microelements present in the composition of the legs and caps are not destroyed during heat treatment. But if you couldn't get the erings, you can use your favorite forest mushrooms, as well as champignons grown on private farms.

In order for all useful properties to be preserved in mushrooms, it is desirable to thaw slowly, leaving at room temperature for a couple of hours. You can transfer the frozen mushrooms from the freezer to the refrigerator in the evening and leave it there until the morning so that they gradually thaw naturally. It is better to place the mushrooms in a colander when defrosting so that they do not gain moisture.

If you're short on time, defrost the mushrooms in the microwave on the "defrost" setting. However, this method is not the most useful, since the quality of the mushrooms is deteriorating.

If you use clean frozen mushrooms that do not require washing, you can immediately throw them into boiling water and boil them without defrosting.

Soak mushrooms in cold water for 2-3 hours before use. This is required in order for the mushrooms to restore their natural structure and give the water unwanted and harmful substances to us. Then we drain the water and fill the mushrooms with clean water, in which we will cook them.

Soup with mushrooms and meat in a slow cooker

What does summer smell like? Many are sure that flowers, berries and mushrooms. Let's put a vase with your favorite daisies on the table, cook compote from berries, and for the first thing we will serve soup with mushrooms and meat. We offer a recipe for this wonderful dish with a photo. And to help in preparing a delicious mushroom soup with meat and potatoes, we will call a slow cooker, in which you can fry the necessary ingredients, and carry out direct cooking.

• Type of dish: first course
• Cooking method: frying and cooking in a slow cooker
• Servings: 6-8

Ingredients:

• white steppe mushrooms (eringi) - 300 g
• beef - 300 g
• potatoes - 3 pcs. (large size) or 4-5 small
• onion - 1 pc.
• carrots - 1 pc.
• tomato paste - 1 tbsp. l.
• sunflower oil - 1 tbsp. l.
• salt - to taste
• water - 3 l

Cooking method:

Finely chop the onion. Let's go to the meat. We mix. For mixing, we use a special wooden or plastic spoon (shovel) so as not to scratch the non-stick coating of the bowl with an iron spoon.

Grate the carrots or cut them into thin strips. Add to the meat and onion, fry until the latter is golden.

Put the tomato paste into the bowl. We mix. Simmer a little and add water. Turn on the "Soup" mode.

Mushrooms cut into cubes. We send it to the soup. Mushrooms can be used any. I have white steppe mushrooms. In appearance, they are most similar to oyster mushrooms, only more fleshy, tasty and fragrant, like real porcini mushrooms.

Next, we send into the multicooker bowl and diced potatoes. Cook until the signal that the dish is ready.

Fragrant and tasty soup with mushrooms, potatoes and meat in a slow cooker is ready.

Sprinkle with herbs and serve! For the first course, you can serve sour cream or milk cream, which is put in 1 tsp. each on a plate. The taste is more delicate and soft.

Soup with meat and dried mushrooms

Having opted for a soup recipe with meat and dried mushrooms, you can be sure that you will have a wonderful and hearty lunch. We will cook in an ordinary saucepan on the stove. For this first course, I recommend taking chicken meat, which is perfectly combined with dried mushrooms and in a duet gives a spicy and delicate taste. Suitable meat from any part of the carcass, you can even use chicken offal.

Cooking method: cooking on the stove in a saucepan

Cooking time: 1 hour 15 min. (+ 2 hours for soaking mushrooms)

Servings: 7-8

Ingredients:

• dried mushrooms - 20 g
• potatoes - 4-5 tubers
• chicken - 600 g
• onion - 1 pc.
• carrots - 1 pc.
• sunflower oil - 2 tbsp. l.
• bay leaf - 1 pc.
• salt - to taste
• ground black pepper - a pinch
• water - 3 l

Cooking method

1. Soak the dried mushrooms in advance in cold water (0.5 l) for 2 hours. After that, we drain the water, if necessary, chop the mushrooms.
2. Grind chicken meat into pieces, put in a saucepan, pour cold water. Put the pot on the stove and bring the water to a boil. Reduce heat and simmer meat for 20 minutes.
3. Now cut the potatoes into small cubes. Add it to the pot, turn up the heat. After the water boils again, the fire should be reduced and the potatoes and meat boiled for another 20 minutes.
4. In the meantime, peel and chop the onion, grate the carrots. Saute vegetables in vegetable oil in a frying pan for 3 minutes.
5. While the chicken and potatoes are cooking, let's fry. Add soaked and chopped dried mushrooms to a pan with carrots and onions. Add a small amount of salt and seasoning. We continue to fry the ingredients all together over low heat until the mushrooms are completely softened (about 13 minutes).
6. Add the finished frying with mushrooms to the pan, put the bay leaf. We continue to cook for another 10 minutes. At the end, add salt and spices to taste.
7. Turn off the soup with dried mushrooms and chicken meat, let it brew for 10-15 minutes. Now you can pour the first dish on plates and serve. A trail of marvelous aroma will instantly fill the house and gather all relatives in the kitchen. You can serve the soup with garlic sauce, sour cream. A good addition would be croutons made from white or rye bread.

If you are a supporter of dietary nutrition, you can cook mushroom soup in meat broth without frying vegetables. Simply throw chopped vegetables into boiling water and boil.

Dried mushrooms are best stored in vacuum containers., which will perfectly protect the product from foreign odors, moisture, moths, bugs and mold. Linen bags, paper bags, cardboard boxes are also suitable for storage. Dried mushrooms in them will "breathe", there will be no risk of mold. However in a "breathing" and leaky container, uninvited "guests" can get into the product(moth, cereal bugs), such containers will not save from moisture penetration.

Sometimes dried mushrooms are stored in glass jars covered with a plastic or iron lid, as well as in airtight ceramic containers. Such packaging will not allow the penetration of moths, extraneous odors and moisture, but it does not “breathe” and a poorly dried product rots and molds in it. To prevent this from happening, put only thoroughly dried mushrooms in the jar. The storage place for dried mushrooms should be well ventilated, dry, without sudden temperature changes.

Under all conditions, dried mushrooms can be stored for several years (on average - 3 years).

na-mangale.ru

Soup with mushrooms and beef step by step photo recipe

A simple recipe for mushroom soup with beef meat. To prepare this dish, you will need to cook a good beef broth, then boil fresh or frozen mushrooms, fry onions, carrots and toss potatoes.

We throw the thawed piece of meat into the pan, having previously taken water into it, put the pot with water and meat on the stove, stove, pepper is clear, turn it on.

Mushrooms (if you use frozen ones) are unpretentiously defrosted, namely, pour cold water for half a minute. The essence of the action is not only to defrost the mushrooms, but to make the next stage (cleaning them) easier. To prepare this mushroom soup I used boletus boletus frozen in the fall, but I think that any mushrooms with a porous hat will do, but if you have oil, they need to be boiled at least twice, otherwise they will give bitterness.

So, we clean the mushrooms poured with water from the skin. You need to clean both the hats and the legs. You need to do this so that lumps do not float in your mushroom soup, because if the mushrooms are not cleaned, the skin itself will peel off and it will be problematic to catch it later.

Let's start slicing mushrooms. You need to cut the mushrooms in a “semi-frozen” state, if the mushrooms are completely thawed, I believe that it will turn out to be one sourdough, and then it will be difficult to cut them ... First, cut all the caps into slices of about 0.5 cm. If you have large mushrooms (like - white), you can cut the hedgehog slices in the middle across... mushroom soup only mushroom fibers will float ...

First cut the legs in half lengthwise, then cut them across, about 1 cm thick.

We throw the resulting mushroom slices into a saucepan, pour the mushrooms with cold water (so that the water hides them by about 5 cm.)

We put the pan on the burner next to the meat, bring the mushrooms to a boil, and boil for 10-15 minutes. In the process of this, you can remove the foam from both meat and mushrooms, but salting both is not necessary yet. After cooking, the water from the mushrooms must be drained, or use a metal colander (plastic - it can melt). Mushrooms separated from water after boiling can be poured back into the pan in which you cooked them, after rinsing it. We will need boiled mushrooms later ... By the way, who cares what for we cooked them at all - I will answer! For reinsurance! So that mushrooms are not given to our mushroom soup bitterness. Sometimes it happens that when cooking soup, it doesn’t taste bitter at all - especially when you cook from fresh mushrooms, but a couple of times I got it ... therefore, if anyone wants to take a chance, you are welcome, and I’ll boil them better ... so it’s calmer for me! :)

While you have both pots steaming on hot burners during the preparation of your mushroom soup, let's start cooking vegetables. First of all, we need vegetables to prepare a delicious meat broth - our basis for the future mushroom soup! Cut both carrots into strips,

Coarsely chop one onion

And as soon as our meat boils for 5-10 minutes and all the foam is carefully taken out by you, we throw all the chopped onion and one handful of chopped carrots into the pan with beef (we leave the rest of the carrots for frying). Meat with onions and carrots should be cooked for 20-30 minutes, after which ....

We catch the meat from the pan and leave it to cool, for example - on a saucer. As soon as the meat is removed, we throw our boiled mushrooms into the broth, and they begin to boil there already in the broth.

After the meat has cooled, it must be cut into portioned pieces. In general, this is an amateur matter, but personally I prefer to cut boiled beef into small pieces, approximately the same as shown in the recipe photo.

We throw the chopped meat into the pan with our mushrooms, and while the mushrooms and meat continue to cook (and they should cook for about 30 minutes), we start preparing the frying for the soup.

Cut the remaining onion into thin half rings,

Fry the onion in vegetable oil until golden brown

We throw the previously chopped carrots into the pan, and fry it all for 10-15 minutes, not forgetting to periodically mix everything so that it does not burn.

We cut the potatoes (it can be smaller, it can be larger - as you like),

And if it has already passed (from the moment of throwing chopped meat and mushrooms into the pan) 30 minutes, throw the potatoes into the pan, cook it there for 10 minutes, then salt, and

We throw in almost ready mushroom soup- our frying pan. After that, we throw in a bay leaf, a little ground black pepper (or peas), dry mixtures of parsley and / or dill herbs, cook our soup for another 10-15 minutes over moderate heat,

Then we pour it into bowls, add sour cream, who is not too lazy - you can throw in thinly sliced ​​\u200b\u200btomato slices, chopped fresh dill or parsley, and that's it, our mushroom soup is fully cooked, enjoy the result.

cookingman.ru

Mushroom soup from frozen mushrooms with meat and potatoes - a step-by-step recipe with a photo of cooking at home

Mushroom soup with meat we will cook not in the form of a puree. Usually such a European dish must be brought to a state of thick puree and served in its pure form. We will cook soup at home from frozen mushrooms, potatoes and slices of boiled beef.

The basis of this dish will be a rich meat broth. Only after its preparation, we will boil tender mushrooms in a saucepan. By the way, you can take any mushrooms: mushrooms, mushrooms or champignons.

You will find a step-by-step recipe for cooking a dish with a photo below, it will tell you in detail how to cook a delicious and fragrant mushroom soup quickly and easily. No need to bother with preparing the ingredients separately, all products are cooked in one pan until cooked. Pick your favorite palette of spices and experiment with the taste of the soup. Fragrant dry spices and herbs will also be useful.

Let's start cooking.

Cooking steps

Let's prepare the main ingredients for cooking mushroom soup with beef.

Grind the meat into convenient pieces and cook in salted water for 90 minutes. Remove the foam from the surface of the liquid.

We clean the carrots and cut into convenient, not too large straws.

Peel the potatoes and cut into medium sized cubes.

We clean the onion and cut it into half rings, fry it together with carrots in vegetable oil until golden brown.

Wash the frozen mushrooms under running water, cut into comfortable quarters and add to the broth. We also send chopped potatoes and a ready-made vegetable mixture there.

Bring the liquid in a saucepan to a boil, add bay leaf, allspice and other spices to taste to the soup. Cook the dish under a closed lid for 15-20 minutes until potatoes and mushrooms are ready, remove from heat and let it brew. Pour the dish on plates and serve with black garlic bread. Mushroom soup from frozen mushrooms with meat and potatoes is ready.

We will cook soup with mushrooms and meat in a slow cooker, with a bowl volume of 5 liters. For cooking, I use beef, but pork, lamb, chicken are also perfect. We cut the meat into small cubes. We send it to hot oil. We cook in the "Frying" mode for 10 minutes.

Finely chop the onion. Let's go to the meat. We mix. For mixing, we use a special wooden or plastic spoon (shovel) so as not to scratch the non-stick coating of the bowl with an iron spoon.


Grate the carrots or cut them into thin strips. Add to the meat and onion, fry until the latter is golden.


Put the tomato paste into the bowl. We mix. Simmer a little and add water. Turn on the "Soup" mode.


Mushrooms cut into cubes. We send it to the soup. Mushrooms can be used any. I have white steppe mushrooms. In appearance, they are most similar to oyster mushrooms, only more fleshy, tasty and fragrant, like real porcini mushrooms.


Next, we send into the multicooker bowl and diced potatoes. Cook until the signal that the dish is ready.


Fragrant and tasty soup with mushrooms, potatoes and meat in a slow cooker is ready.


Sprinkle with herbs and serve! For the first course, you can serve sour cream or milk cream, which is put in 1 tsp. each on a plate. The taste is more delicate and soft.

Most housewives like to cook mushroom soup with meat, because this dish does not have a strict, clear recipe. It is good because it gives endless scope for culinary experiments, because you can cook it every time in a completely new way, just change the set of products and the shape of the cut.

The benefits of soups with mushrooms are well known, because mushrooms contain a large amount of vitamins and minerals necessary for the normal functioning of the human body. In addition, mushrooms are rich in plant proteins, but remember that in this regard, mushroom soups are quite high in calories.

Mushrooms are called forest meat, forest bread and even forest vegetables, and this is not an exaggeration. Mushrooms can easily replace all these foods on your table. The main thing is that this wonderful product is of high quality. When buying mushrooms on the market, be sure to lightly press on the hat and stem of the mushroom, if they are watery to the touch or, on the contrary, crumble into dust, it is better to refuse to buy them.

How to cook mushroom soup with meat - 15 varieties

According to many culinary experts, the most delicious mushroom soup is wild mushroom soup, not only from fresh, but also from frozen mushrooms.

How to defrost mushrooms naturally. Transfer the mushrooms to a separate bowl and place it on the bottom shelf of the refrigerator. It will take about 10 hours to defrost one kilogram of mushrooms. Then they can be used as fresh.

Ingredients:

• Potatoes 0.5 kg.
• Beef 300 gr.
• Honey mushrooms 0.3 kg.
• Onion 1 pc.
• Carrot 1 pc.
• Vegetable oil (any) 5 tbsp. spoons
• Salt pepper
• Sour cream 3 tbsp. spoons
• Greens to taste

Cooking:

Boil meat broth. Take the meat out of the broth. Cut the meat into portions.

Put the meat back into the broth. Defrost honey mushrooms beforehand. Drain excess liquid. Finely chop the mushrooms.

Transfer mushrooms to broth. Put the mushrooms to cook for 15 minutes. Peel potatoes, cut into strips.

Transfer the potatoes to the pot and cook for 30 minutes. Prepare a frying of finely chopped onions and chopped carrots.

Transfer the finished frying to the soup 10 minutes before the end of cooking. Pick the greens with your hands and chop finely. Add herbs, salt and pepper to the soup.

Serve with sour cream.

It will take you only 15 minutes to prepare this soup, and the dish will please you with a delicate texture and great aroma.

Ingredients:

• Oyster mushrooms fried with carrots and onions 300 gr.
• Potatoes (peeled) 0.5 kg.
• Smoked beef 200 gr.
• Egg (boiled) 6 pcs.
• Greens 50 gr.
• Sour cream 50 gr.
• Salt to taste

Cooking:

Cut potatoes into medium sized cubes. Beef cut into cubes, portionwise.

Put beef and potatoes into boiling water. Season the soup to taste. Cut the eggs into medium sized cubes.

Finely chop the greens. 5 minutes before the end of cooking the soup, add eggs and greens to the pan. Mix carefully. Fill the soup with sour cream.

To prepare mushroom soup with dumplings, you do not need to buy a large number of ingredients. The necessary products for him are mushrooms, cornstarch and leeks. Optionally, you can supplement the soup with any vegetables that are stored in your refrigerator.

Ingredients:

• Chicken fillet (chopped) 500 gr.
• Chicken broth 2 cups
• Leek (chopped) 2 cups
• Celery (chopped) 1 cup
• Porcini mushrooms (cut into strips) 300 gr.
• Olive oil 2 tbsp. spoons
• Garlic (finely chopped) 1 clove
• Bay leaf
• Thyme stalk 2 pcs.
• Ground black pepper 0.25 tsp
• Parsley, chopped 0.3 cup
• Corn kernels 1 cup
• Carrots (chopped) 1 cup
• Corn starch 1 cup
• Salt 1 teaspoon

Cooking:

Heat oil in a saucepan. Add garlic, carrots, celery, onion, mushrooms, bay leaf and thyme. Add chicken. Fry for 15 minutes.

Pour the broth into a saucepan, put the corn in it. Add spices.

Cook over low heat for 20 minutes.

Prepare dumplings:

Knead a stiff dough with cornstarch and water. Roll out the dough into long, thin strips. Cut the dough with scissors into pieces 2-3 centimeters wide.

Bring the soup to a strong boil. Put one piece of corn dough into it. Cook for 10 minutes without stirring. Put the parsley into the soup.

Hot, hearty, rich soup is the perfect dish for a family dinner in the cold season. Boil the meat broth in advance and then it will take you 20-30 minutes to serve fresh soup to the table.

Ingredients:

• Meat broth 2 liters
• Beef (boiled) 100 gr.
• Vermicelli 75 gr.
• Champignons 100 gr.
• Carrots (peeled) 1 pc.
• Potatoes (peeled) 3 pcs.
• Sweet pepper 1 pc.
• Greens 50 gr.

Cooking:

Cut potatoes into cubes. Grate carrots on a fine grater. Chop the onion very finely. Sort the greens and finely chop. Pepper clean, cut into strips.

Peel mushrooms, cut into slices. Meat cut into cubes. Bring the broth to a boil. Transfer meat, carrots, onions and potatoes to the broth.

Boil in about 15 minutes. Add mushrooms and vermicelli, pepper and herbs to the soup. Season with spices to taste.

Everyone knows that hearty and delicious mushroom soups are made from fresh, dried, frozen mushrooms. However, in modern cooking, soups are also cooked from canned mushrooms. They turn out just as delicious, only they cook many times faster.

Ingredients:

• Water 2 liters
• Chicken 300 gr.
• Potatoes 0.5 kg.
• Carrot 1 pc.
• Bulb 1 pc.
• Mushrooms 1 bank
• Semolina 1 tbsp. spoon
• Olive oil 1 tbsp. spoon
• Greenery
• Spices, salt

Cooking:

Boil chicken broth. Remove poultry meat and disassemble into fibers. Put the meat into the broth. Open a jar of mushrooms. Drain excess liquid.

Finely chop the mushrooms. Peel potatoes, cut into strips. Transfer the potatoes to the pot and cook for 20 minutes. Prepare a frying of finely chopped onions, chopped carrots and mushrooms.

Transfer the finished frying to the soup 10 minutes before the end of cooking. Salt and pepper to taste. Pour semolina into the soup in a thin stream.

Mix carefully. Pick the greens with your hands and chop finely. Add greens to soup.

Need a tasty quick meal for your family? A wonderful recipe for mushroom soup with processed cheese will come in handy.

Ingredients:

• Chicken broth 3 liters
• Chicken meat 200 gr.
• Potatoes (peeled) 5 pcs.
• Onion (peeled) 2 pcs.
• Carrots (peeled) 1 pc.
• Mushrooms 350 gr.
• Processed cheese 2 pcs.
• Greens 50 gr.
• Salt, pepper, bay leaf
• Butter 50 gr.

Cooking:

Bring the broth to a boil. Disassemble poultry meat into fibers. Transfer meat to broth. Cut potatoes into small cubes.

Transfer potatoes to boiling broth. Cook until ready. Mushrooms cut into plates. Chop the onion very finely. Grate carrots on a fine grater.

Fry the mushrooms in a pan. Add onions and carrots to mushrooms. Fry vegetables until tender. Transfer the roast to the boiling broth.

Break the cheese with your hands or grate on a coarse grater. Add cheese to boiling soup. Stir gently until completely dissolved. Boil 10 minutes.

Sort the greens with your hands and finely chop. Serve with butter and herbs.

Mushroom soup with chanterelles turns out to be joyful in color, taste and aroma. In the forest, these mushrooms appear first and grow throughout the summer. So check out the recipe and get ready!

Ingredients:

• Water 3 liters
• Chicken 0.5 pcs.
• Rice 0.5 cup
• Peppercorns, bay leaf 3-4 pcs.
• Chanterelles 300 gr.
• Onion (peeled) 1 pc.
• Potatoes (peeled) 4 pcs.
• Greens (parsley, dill, tarragon)
• Sour cream on request.

Cooking:

Boil chicken broth. Chanterelles wash and sort out. Chop oversized mushrooms. Boil the chanterelles in a separate bowl. Wash the chanterelles again.

Boil the mushrooms again, in new, salted water. Remove the poultry meat from the broth into a separate bowl. Chop the chicken meat and return it to the soup.

Add rice to the broth. Cook for 15 minutes. Cut potatoes into small cubes. Put potatoes and a whole peeled onion into the soup.

Boil 10 minutes. Add mushrooms to soup. Boil 3 minutes. Remove onion from soup and discard. Sort the greens with your hands and finely chop.

Serve with sour cream and herbs.

Mushroom soup with meat - "Peking style"

Soup "Peking" has a wonderful rich taste. The main thing is to strictly follow the recipe and buy all the necessary ingredients in advance.

Ingredients:

• Beef 500 gr.
• Water 1-1.5 liters
• Mushrooms 50 gr.
• Kohlrabi cabbage 100 gr.
• Ginger (root) 1/2 pc.
• Soy sauce 0.5 tbsp. spoons
• Fat for frying 0.5 tbsp. spoons
• Salt to taste
• Pepper to taste.

Cooking:

Cut the beef into portions. Finely grate the ginger. Fry meat with ginger for 10 minutes. Bring the broth to a boil.

Put the fried meat into it. Cook until the broth is reduced by half. Peel the mushrooms, cut into slices. Chop the kohlrabi.

Strain the broth. Add mushrooms and kohlrabi to the broth.

Bring soup to a boil. Salt, pepper, cover and cook for 15 minutes. Before serving, add soy sauce to the table.

The recipe for this "male" soup will help feed the whole family. Thanks to the real meat broth, the soup turns out to be very satisfying, the mushrooms give it their flavor, and the pickled cucumber adds spice and piquancy. Perfect!

Ingredients:

• Meat 300 gr.
• White mushrooms 300 gr.
• Cucumber (salted) 2 pcs.
• Carrots (peeled) 1 pc.
• Onion (peeled) 1 pc.
• Potatoes 5 pcs.
• Soy sauce 2 tbsp. spoons
• Greens 20 gr.
• Sour cream - for serving.

Cooking:

Boil meat broth. Take out the meat and cut into portions. Put the meat into the broth.

Peel and wash the porcini mushrooms, and chop. Boil the mushrooms in a separate bowl. Drain water from mushrooms.

Boil the mushrooms again in fresh salted water. Transfer mushrooms to broth. Cook for 15 minutes. Peel potatoes, cut into strips.

Transfer potatoes to soup. Cook for 15 minutes. Grate carrots on a coarse grater. Finely chop the onion.

Fry onions and carrots. Chop pickles very finely.

Squeeze out excess juice with your hands. Add pickled cucumbers with fried vegetables. Simmer on fire for 1-2 minutes. Add soy sauce.

Add vegetables to the pot. Boil. Salt to taste. Serve with sour cream and herbs.

The classic mushroom soup recipe is one of the most amazing Russian dishes. Prepared on beef broth with the obligatory addition of dried mushrooms.

Ingredients:

• Beef meat 1 kg.
• Fresh mushrooms 300 gr.
• Dried mushrooms 50 gr.
• Buckwheat 6 tbsp. spoons
• Potatoes 3 pcs.
• Carrot 1 pc.
• Onion 1 pc.
• Vegetable oil 3 tbsp. spoons
• Spices to taste.

Cooking:

Rinse meat thoroughly. Pour cold water over meat. Boil. Remove the foam, drain the first broth.

Pour boiling water over the meat and cook until fully cooked over low heat Pour dried mushrooms with boiling water. Close the pot with a lid and leave to soak.

Wash fresh mushrooms, cut into slices. Saute mushrooms in vegetable oil until soft.

Make a roast of carrots and onions. Remove meat from broth. Cut into portions.

Peel the potatoes, cut into small cubes and add to the broth. Transfer all mushrooms to the broth. Pour buckwheat into the soup and cook until tender

When the potatoes are almost ready, add the fried vegetables and spices. Cook until fully cooked.

Mushroom soup with meat and coconut milk "Thai style"

Another Asian style soup recipe. Thanks to the combination of meat, mushrooms and coconut milk, this soup is especially good in summer.

Ingredients:

• Mushrooms (small) 450 gr.
• Chicken 0.5 pcs.
• Lime (zest and juice) 1 pc.
• Coriander (fresh, chopped) 3 tbsp. spoons
• Soy sauce 2 teaspoons
• Coconut milk (canned) 280 ml.

Cooking:

Boil chicken broth. Remove poultry meat and disassemble into fibers.

Put the meat into the broth. Pour the thinly sliced ​​mushrooms into the hot broth.

Add juice and grated lime zest, chopped coriander, soy sauce to the broth. Bring to a boil over low heat. Boil for 3-5 minutes.

Let the soup cool slightly. Blend the soup in a blender until smooth. Pour the prepared cream soup back into the pot.

Add coconut milk. Stir and heat the soup over a fire, without bringing to a boil.

Salt to taste. Garnish with chopped herbs when serving.

A soup recipe that has been proven over the years. Namely - mushroom soup with meat and pearl barley. Divine smell, taste, look - that's what you get by choosing this recipe.

Ingredients:

• Fresh mushrooms (champignons) 210 gr.
• Butter 45 gr.
• Onion 1 pc.
• Water 5 glasses
• Beef 200 gr.
• Carrots 2 pcs.
• Barley 0.25 cups
• Potato 1 pc.
• Celery, herbs to taste
• laurel leaf
• Basil
• Salt.

Cooking:

Peel the onion and chop finely. Peel the carrots and cut into slices. Peel the celery and cut into thin strips.

Peel potatoes, cut randomly. Wash the mushrooms, cut into slices. Wash the beef, cut into portions.

Rinse pearl barley several times. Put a saucepan on the stove. Melt butter in it.

Add onion and simmer for 1-2 minutes. Add mushrooms and fry until golden brown. Add meat and fry lightly.

Add carrots and celery. Saute 1-2 minutes. Pour water into prepared foods. Bring water to a boil.

Add pearl barley and potatoes. Cook until ready. Salt, add spices.

Cream of champignon soup is a fairly simple dish to prepare, but its taste and attractive appearance will also be appropriate on the festive table.

Ingredients:

• Water 2 liters
• Chicken 300 gr.
• Potatoes 0.5 kg.
• Carrot 1 pc.
• Bulb 1 pc.
• Champignons 500 gr.
• Cream 50 ml.
• Butter 25 gr.
• Olive oil 1 tbsp. spoon
• Greenery
• Spices, salt, pepper to taste

Cooking:

Boil chicken broth. Remove the poultry meat from the broth and disassemble into fibers. Put the meat into the broth. Peel potatoes, cut into strips.

Transfer the potatoes to the pot and cook for 20 minutes. Finely chop the mushrooms. Peel and cut the onion. Peel the carrots and cut into thin strips.

Prepare a frying of finely chopped onions, chopped carrots and mushrooms. Transfer the finished frying to the soup 10 minutes before the end of cooking.

Salt and pepper to taste. Add the cream in a thin stream to the soup. Add butter. Turn off the fire.

Blend the soup with a blender until smooth. Sort the greens and finely chop. Add greens to soup.

Asian style shiitake mushroom soup is very special. Thanks to the combination of meat with the aroma of mushrooms, hearty peas and potatoes, this soup is good in winter and summer, for lunch and dinner.

Choose plump shaped shiitake mushrooms. In a good mushroom, the edges of the cap fold down, and the cap itself is velvety, dark brown in color and has a pattern of cracks. Study the mushrooms carefully. They should be damp to the touch and free of mold.

Ingredients:

• Beef 300 gr.
• Shiitake mushrooms 300 gr.
• Peas 300 gr.
• Onion 1 pc.
• Carrot 1 pc.
• Potatoes 3 pcs.
• Tomatoes 2 pcs.
• Greens 20 gr.
• Vegetable oil 50 ml.
• Salt, spices to taste.

Cooking:

Wash the peas. Pour boiling water over peas. Finely chop the meat. Fry the meat in a pan in vegetable oil.

Peel and cut the onion. Add chopped onion, simmer together for 1-2 minutes. Peel and cut carrots.

Add carrots, simmer together for 1-2 minutes. Pour boiling water over 2/3 of the dish. Bring soup to a boil. Peel and cut potatoes.

After 20 minutes, add peas and potatoes soaked in boiling water. After 40 minutes, add shiitake mushrooms. After 55 minutes, add chopped tomatoes.

After 5 minutes, turn off the heat and let the soup brew for 20 minutes.

Mushroom soup with meat and tomatoes "Greek style"

Very tasty and fragrant meat soup with mushrooms, tomatoes and cheese. You will like it - be sure to cook it!

Ingredients:

• Mushrooms (small) 200 gr.
• Onion (peeled) 1 pc.
• Garlic (peeled) 1 clove
• Olive oil 4 tbsp. spoons
• Meat (fillet) 500 gr.
• Tomato in own juice 850 gr.
• Chili sauce 4 tbsp. spoons
• Water 250 ml.
• Greens 20 gr.
• Brynza or Feta 100 gr.
• Beans, canned 100 gr.
• Ground black pepper.

Cooking:

Cut the meat into portions. Marinate meat in olive oil with spices. Wash the mushrooms and cut into slices.

Onion cut into half rings. Pass the garlic through a garlic press. Heat up olive oil.

Fry marinated meat with garlic and onions in it. Add champignons and tomatoes in their own juice to the frying.

Season the dish with chili sauce. To fill with water. Let it boil. Salt and pepper the soup. Boil the soup for 10-15 minutes.

Drain juice from canned beans and add to soup. Crumble the cheese, add to the soup.

Sort the greens and finely chop. Add greens to soup.

Hearty, fragrant and mouth-watering soup for mushroom lovers. Try!

This recipe can come in handy when you have boiled meatballs or whole meat and then used it for other dishes (for example, for salads or minced meat for pies), and the broth is left, and you want to cook something simple, quick, but and original at the same time.

Such a first dish turns out to be hearty due to the meat broth itself and the presence of mushrooms in it, tasty and diversifies the diet.

You can use any mushrooms, not just champignons. The taste of the dish will largely depend on the taste and aroma of a particular variety of mushrooms. Either way, it's delicious!

Recipe characteristics

• National cuisine: home kitchen
• Dish type: Bouillon
• Recipe Difficulty: Difficult recipe

• Preparation time: 16 minutes
• Cooking time: 2 h
• Servings: 9 servings
• Amount of calories: 72 kilocalories

Ingredients for 9 servings

• For soup:
• Meat broth 2 l
• Champignons (can be replaced with other mushrooms) 350 gr
• Sunflower oil 3.5 table. l.
• Flour 1 table. l.
• Nutmeg 0.3 tsp. l.
• Ground black pepper to taste
• Salt to taste
• Dill 20 gr
• Sour cream (or extra cream) 100 gr
• For the gnocchi:
• Potato 4 pcs.
• Flour (a little extra flour for dusting the work surface) 2 table. l.
• Salt 0.5 tsp. l.

step by step

1. Required products. I didn't take a picture of the broth pot. We carefully clean the potatoes under running water from dirt and boil in a separate saucepan in their uniforms in salted water for 20 minutes. As soon as the potatoes are ready, cool them, peel them.
2. Mushrooms are also cleaned, thoroughly washing them and greens. We sift the flour.
3. Wash and cut fresh mushrooms into slices. Fry mushrooms in a pan, evaporating water from them.
4. While the mushrooms are fried, prepare the dough for the potato gnocchi. Three cooled potatoes on a fine grater.
5. Add flour to the resulting mass, mix thoroughly. The dough should be pliable and not stick to your hands. We add it and crush it into a ball.
6. Add 1.5 tbsp to the pan. tablespoons of sunflower oil and fry the mushrooms a little more until a light blush. As soon as the mushrooms are fried, send them to the meat broth and cook over medium heat.
7. We divide the dough for gnocchi into several parts (I have 4), each of which is rolled out in the form of thin sausages 1.5-2 cm in diameter.
8. We cut all the sausages across with a knife with washers 1-1.5 cm wide. Turn each washer with the cut down, lightly press it with your finger in the center.
9. In a pan where mushrooms were fried, fry in 2 tbsp. spoons of sunflower oil 1 tbsp. a spoonful of flour Mix well, add ground black pepper, nutmeg.
10. Pour in 2 ladles of meat broth, bring to a homogeneous consistency.
11. Then pour the flour mass into the soup. Mix thoroughly.
12. Salt the soup and 2 minutes before the end of cooking, add the gnocchi.
13. The soup should not bubbling, otherwise the gnocchi will soften and turn into a puree. Then immediately remove the pan from the stove.
14. Carefully pour the soup into bowls, making sure that the gnocchi do not deform. Sprinkle each serving of soup with chopped dill. You can add a spoonful of sour cream or cream. So the Mushroom soup on meat broth is ready. Bon appetit!
15. This is what the finished gnocchi looks like.
16. ADVICE:
17. You can cook gnocchi not in broth, but in a separate saucepan in salted water, put in a serving plate and pour mushroom soup on meat broth.
18. I deliberately boiled the gnocchi not in the broth, but separately, because I knew that all portions of the soup would not be eaten at once.