Mushroom soup is delicious. Mushroom soup

Mushroom soup is delicious from any mushrooms. In summer and autumn, it is good to use white, it is they who fill the dish with a unique aroma. In winter, the best option is champignons, dried mushrooms, oyster mushrooms.

After spending a little time and effort, the stew will turn out fragrant and appetizing. If you want to make the meal perfect, add a portion of croutons.

Mushroom soup is always a feast on the table.

Ingredients:

• champignons - 500 g;
• sour cream;
• vegetable oil;
• onions - 2 pcs.;
• greenery;
• water - 2700 ml;
• carrots - 1 pc.;
• potatoes - 3 pcs.;
• salt.

Cooking:

1. Prepare the mushrooms, chop the onions, grate the carrots on a coarse grater.
2. Saute vegetables in oil until soft.
3. Place the mushrooms in the fryer.
4. Cut the potatoes into cubes, dip into boiling water. Boil, add roast, then simmer for 10 minutes.
5. Chop greens.
6. Add in portions along with sour cream.

In a slow cooker

Chowder with mushrooms is popular with every nation. Healthy champignon mushroom soup in a slow cooker will delight even a capricious gourmet.

Ingredients:

• cream - 210 ml;
• champignons - 550 g;
• potatoes - 6 pcs.;
• water - 600 ml;
• greenery;
• onion - 1 pc.;
• pepper;
• salt.

Cooking:

1. Cut mushrooms, chop onion.
2. Pour vegetable oil into the pan, fry the ingredients by selecting the "Frying" or "Baking" program.
3. Cut the potatoes into squares, add to the bowl, pour in the water. Close the lid, select the "Soup" mode.
4. Salt the cream, sprinkle with pepper, beat, add to the dish.
5. Pour chopped greens in portions.

Cooking dried mushroom soup

Thrifty housewives prepare forest gifts in autumn. And how tasty it is to get a handful of dried mushrooms and cook a fragrant stew.

One mention of mushroom soup made from dried forest products makes the sense of smell remember this unique flavor!

Ingredients:

• carrots - 1 pc.;
• dry mushrooms - 55 g;
• potatoes - 370 g;
• parsley root;
• onion - 1 pc.;
• vegetable oil;
• fresh dill;
• sour cream;
• pepper;
• salt.

Ingredients:

1. Place forest gifts in hot water, leave for 1.5 hours, they should swell.
2. Drain the water, but do not pour it out, you will need it.
3. Cut mushrooms, potatoes into cubes, chop onion, parsley root, chop carrots on a coarse grater.
4. Put vegetables in a pot of boiling water, boil for 10 minutes.
5. Add the liquid that remained after soaking, mushrooms, salt to taste, sprinkle with pepper.
6. Cook on low heat until mushrooms are tender.
7. Decorate with dill, serve with sour cream.

Delicious melted cheese recipe

This dish will conquer everyone. Mushroom soup with melted cheese will turn out with a delicate creamy taste and incomparable aroma.

Ingredients:

• champignons - 300 g;
• processed cheese - 2 pcs.;
• cream - 120 ml;
• carrots - 1 pc.;
• potatoes - 3 pcs.;
• pepper;
• water - 2 l;
• onion - 1 pc.;
• vegetable oil;
• salt - 4 g;
• greenery.

Cooking:

1. Cut the potatoes, place the resulting cubes in hot water, boil.
2. Chop the onion, coarsely grate the carrots, cut the mushrooms into slices.
3. Heat oil in a saucepan, sauté vegetables. After a couple of minutes, add the mushrooms, fry everything.
4. Send frying to potatoes, cook for 5-7 minutes.
5. Cut cheese, chop greens.
6. Combine cream with curds, salt, pepper, add to the pan.
7. Bring to a boil, sprinkle with herbs. Before serving, let it brew.

Mushroom cream soup - step by step

It turns out a tender soup.

The most delicate texture and unique taste - this is all about mushroom cream soup.

Ingredients:

• mushrooms - 340 g;
• chicken broth - 1 l;
• cream - 55 ml;
• garlic - 1 clove;
• butter - 55 g;
• flour - 1 tbsp. spoon;
• loaf - 200 g;
• greenery;
• pepper;
• salt.

Cooking:

1. Cut the mushrooms into slices, chop the onion, garlic, place in a frying pan with oil. Fry until the ingredients are soft, at the end add flour, salt.
2. Transfer the prepared mushrooms to a saucepan, puree with an immersion blender.
3. Pour the broth into the composition, add pepper, butter, pour cream, boil, check for salt.
4. Cut off the edges from the loaf, cut into cubes, dry over medium heat.
5. Chop greens.
6. Serve in portions, garnished with toasted greens.

From frozen mushrooms

Frozen product can be purchased at all major stores. Thanks to special freezing, mushrooms retain their original taste and aroma. Therefore, even in winter, cooked soup from frozen mushrooms will please you with a summer fragrance.

Ingredients:

• frozen mushrooms - 470 g;
• onion - 1 head;
• tomato - 2 pcs.;
• carrots - 1 pc.;
• bell pepper;
• potatoes - 5 pcs.;
• butter - 17 g;
• vegetable oil;
• pepper;
• salt.

Cooking:

1. Defrost mushrooms. So that they do not lose their nutritional properties and aroma, they should be thawed gradually: take them out of the freezer in advance, leave them in the refrigerator for several hours, then on the table, without exposing them to high temperatures.
2. Cut the prepared mushrooms, chop the onion, rub the carrots coarsely.
3. Pour oil into a frying pan, heat up. Fry the products, add butter, then simmer for 10 minutes under the lid.
4. Chop potatoes, chop tomatoes and sweet peppers. Place the vegetables in boiling water, add the fried ingredients, salt and pepper to taste. Cook until done for 10 minutes.

Dried mushroom soup - simple and appetizing

A simple dietary option will be useful to everyone.

At any time of the year, such a soup is a welcome guest on the table!

Ingredients:

• dry mushrooms - 35 g;
• champignons - 400 g;
• onion - 1 pc.;
• carrots - 2 pcs.;
• potatoes - 5 pcs.;
• cream - 120 ml;
• flour - 2 tbsp. l.;
• butter - 2 tbsp. l.;
• salt;
• green onions;
• dill.

Cooking:

1. Boil dry mushrooms in enough salted water until soft. Drain the liquid separately, squeeze the mushrooms, cool.
2. Finely chop the potatoes, place in water to remove excess starch, drain the liquid.
3. Separately, bring water to a boil, put the potatoes, boil until tender.
4. Grate the carrots, finely chop the onion.
5. Saute onion and carrot shavings in a frying pan with oil. Add chopped champignons, fry, sprinkle with the norm of flour for density, mix. Put the butter, pour in the cream. Pour into a saucepan with potatoes, salt to taste.
6. Garnish with chopped herbs. If you want a more aromatic dish, leave it to brew.

From oyster mushrooms

For cooking, choose young mushrooms. They can be distinguished by a brownish convex cap, occasionally dark gray, the edges should be wrapped. Their legs are short and thick. Such forest gifts will help to saturate the dish with a delicate taste. Old mushrooms will be tough and tasteless.

Ingredients:

• oyster mushrooms - 230 g;
• water - 1.5 liters;
• onion - 1 pc.;
• sunflower oil;
• potatoes - 2 pcs.;
• pepper;
• carrots - 1 pc.;
• parsley;
• salt - 1 teaspoon;
• Bay leaf;
• peppercorns;
• garlic - 1 clove.

Cooking:

1. Cut the mushrooms, cut off the dense base, do not throw away.
2. Chop the onion head, garlic, chop the carrots using a coarse grater.
3. Pour oil into a frying pan, place oyster mushrooms, then put vegetables, fry.
4. Cut potatoes, place in water, boil. Add frying, a hard base of mushrooms, spices, boil for 10 minutes. Remove the mushroom part, salt to taste.
5. Soup from oyster mushrooms to insist under the lid for a quarter of an hour.
6. Decorate the dish with chopped herbs.

With white mushrooms

Taste the fragrant stew with a rich mushroom flavor and high nutritional value.

It is impossible to find a person who would refuse such a delicious mushroom soup!

Ingredients:

• white mushroom - 6 pcs.;
• oil - 2 tbsp. spoons;
• celery root;
• potatoes - 4 pcs.;
• Bay leaf;
• peppercorns;
• onion - 1 pc.;
• sour cream;
• carrots - 1 pc.;
• dill;
• salt.

Cooking:

1. Chop the onion, roots, sauté in oil.
2. Pour the cooked mushrooms with water, bring to a boil, boil for half an hour, removing the foam from the surface as it forms.
3. Cut the potatoes into cubes, put them in a liquid with mushrooms along with the frying, add spices. Boil. Salt to taste, boil until tender.
4. Chop the dill, sprinkle in portions, adding sour cream to each plate.

Mushroom soup with chicken and vermicelli

This variation is not quite ordinary, more interesting, supplemented with zucchini.

Ingredients:

• chicken - 400 g;
• white mushrooms - 300 g;
• onion - 1 pc.;
• carrots - 2 pcs.;
• pepper - 4 peas;
• garlic - 3 cloves;
• sunflower oil - 2 tbsp. spoons;
• water - 2200 ml;
• vermicelli - 210 g;
• laurel - 2 sheets;
• zucchini - 320 g;
• carnation - 1 pc.;
• parsley;
• green onion - 15 g;
• butter - 1 tbsp. spoon;
• salt.

Cooking:

1. Pour the chicken with water, bring to a boil, drain the liquid, pour a new batch. Boil with spices.
2. Chop onion, garlic, chop carrots.
3. Put the vegetables in a frying pan with oil, place in the broth, salt.
4. Cut the chicken into pieces.
5. Place thinly sliced ​​mushrooms into the broth, boil.
6. Cut the zucchini into slices, chop the greens.
7. Place zucchini in broth, add meat and thin vermicelli. Cook for about 10 minutes.
8. Sprinkle with herbs, simmer over low heat for a couple of minutes, taste for salt.





Ingredients:

• champignons - 320 g;
• potatoes - 4 pcs.;
• onion - 1 pc.;
• cream - 270 ml;
• sunflower oil;
• dry dill - 1 tbsp. spoon;
• flour - 2 tbsp. spoons;
• pepper;
• salt;
• water - 1.5 liters.

Cooking:

1. Saute chopped onion in oil.
2. Cut the mushrooms, place in the onion, fry, sprinkle with flour. Stir.
3. Cut the potatoes, pour water, bring to a boil, place the roast, salt, sprinkle with dill, pepper.
4. Boil for a quarter of an hour, pour cream, boil. Can be served at the table.

• At the end of cooking, you can add bay leaves. This will help improve the taste of the dish. When it is ready, get the lavrushka.
• If dried forest products are used, they should be added half as much as fresh mushrooms.
• When cooking boletus or boletus boletus, the broth darkens. Therefore, it is better to cook stew with melted cheese from these mushrooms. Add at the end of cooking, having cut the cheese into cubes in advance.

Among lovers of delicious food, there are hardly any people who are indifferent to mushrooms. Indeed, from these gifts of the forest you can cook so many truly appetizing and satisfying dishes that it is difficult to list everything. The rich mushroom stew is especially good, which is easy to prepare and eats with pleasure.

Chowder ordinary

It is to her, known since time immemorial, that we dedicate our culinary article. After all, "sip hot" is always good for the stomach. Our ancestors understood this well, and therefore they knew how to cook even a thin, but rich first from a minimum of products at hand. Real mushroom stew and should be thin, with a lot of broth, as indicated by the name of the type of dish. And we will cook it like this.

You will need about 40-50 g of flour and butter, 2 large chicken eggs and 300 g of fresh mushrooms. Peel them, wash them, finely chop them and fry until cooked. Add a little. Melt the butter in a separate pan and fry the flour in it until golden brown. Beat the eggs with a whisk and pour them into the flour, mix. You have got the base on which the mushroom stew is cooked. Pour cold water into a saucepan, put the egg-flour mixture there. When the contents of the pan boil, add the mushrooms. Boil the soup for 25 minutes over low heat, at the end salt to taste, pepper. This mushroom stew is seasoned with finely chopped green onions and thick sour cream. It is exceptionally good with warm black bread or garlic wheat croutons. Try it!

Chowder

Another dish, very popular, by the way, in Western European restaurants practicing East Slavic cuisine and Russian, in particular, can also become a regular guest on your dining table. This is also a mushroom soup, the recipe of which was in great demand and success in the most famous taverns of St. Petersburg and Moscow of the 19th century. The Russian nobility, who usually preferred foreign delights to domestic ones, oddly enough, loved this seemingly unremarkable soup. Most likely, this is because the mushroom stew with pearl barley in question is perfectly absorbed by the body, has a beneficial effect on the entire gastrointestinal tract, low-calorie and nutritious at the same time, perfectly saturates and maintains a feeling of satiety for a long time.

What does she need? Half a kilogram of fresh mushrooms, best of all champignons, about 100-120 g of pearl barley, 1-2 medium carrots, 1 onion and a few potatoes.

The two main components of the soup - cereals and mushrooms - boil separately until tender. Remove the champignons with a slotted spoon and chop into large pieces, and do not pour out the broth from them, you will still need it. Cut vegetables into small cubes. Chop the onion into half rings. Put it in the broth, add vegetables, porridge, let it boil, salt and cook until tender. At the very end, add the mushrooms. Served on the table mushroom stew of champignons with sour cream or cream.

Potato soup with roots

If before that we focused on national Russian cuisine, now we will pay attention to Czechoslovak cuisine. The fact is that Slovaks and Czechs have mushroom soup with cream - the same traditional dish as Russian cabbage soup, and Ukrainians have borscht. And in general, learning about the culinary preferences of other peoples is interesting and informative!

So, what exactly do you need to prepare? 1-2 carrots, a piece of celery and parsley roots, a little cumin, 2 onions, 250 g potatoes, 20 g 2 tablespoons of flour, a few cloves of garlic, salt to taste. For dressing, 200 g of cream is required.

Cut the onion, carrot and roots into thin strips. Fry them in butter until soft. Soak mushrooms in advance for 4-5 hours. Then boil and chop. Cut the potatoes into slices and cook until half cooked in mushroom broth. Fry the flour, and then add mushrooms, onion frying, cumin to it and simmer for 10 minutes over low heat. Transfer everything to the soup, put the garlic, chopped and mixed with salt (to taste). Pour in the cream, bring to a boil and remove from heat. Sprinkle with chopped herbs before serving.

Millet stew with mushrooms

Let us return again to the domestic culinary origins. Among the different types of mushroom stew, it is far from the last place. It is so fragrant, appetizing, satisfying that eating such a dish is a real pleasure.

Ingredients: 100 g fresh mushrooms, 50 g millet, 1 medium onion, butter for frying, sour cream and herbs for dressing. Salt and herbs are also required.

Rinse the millet well to wash off the bitter coating from the cereal. Finely chop the mushrooms. Put both components in a saucepan and cook over low heat. Onion cut into half rings and fry in oil. 10 minutes before turning off the soup, put a few bay leaves and fry in it, salt to taste. Such a soup with sour cream is wonderful, which you should not regret!

Barley chowder

The next variety of mushroom stew is barley soup with forest gifts. It will be happy to be included in the weekly menu of the housewives, who make sure that the family eats varied, healthy and tasty. brewed

The recipe for the soup is as follows: take 250-300 g of fresh mushrooms, wash, peel, cut into small pieces. Chop 1 onion. Melt a few tablespoons of butter in a frying pan, put the onions and mushrooms and simmer until almost cooked, salt to taste. Separately, pour a few spoons into the soup pot and let it boil for about 15 minutes. Then put the potatoes cut into slices (2 medium sizes). After another 5-7 minutes, add the mushrooms and sliced ​​​​tomato. Salt, if necessary, add a few bay leaves and meat cut into small pieces from the broth. Let everything cook for another 10 minutes and turn it off. Chop the parsley and dill, put it in each bowl of soup, season with sour cream. Serve the chowder with spicy croutons rubbed with garlic.

Milk chowder

And again international culinary recipes. This time we will talk about the Baltic delicacies, in particular, milk mushroom stew. You need half a liter of fresh milk, about 250-300 g of meat broth, a little butter, 130 g of fresh mushrooms, a few potatoes, an onion, a little dill. Cut the potatoes into slices and boil in salted broth. Cut the mushrooms into slices, onion into half rings, stew everything in butter until almost cooked. Transfer them to the boiled potatoes, let simmer over low heat for 5 minutes. Then pour in the milk, let it boil again, add salt, put chopped dill and turn it off. Isn't it a great dish?

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 vegetable vitamins and minerals that are not found in meat or poultry.

A dish such as mushroom soup is very useful. It is a well-known fact that we definitely need to eat a hot first course at least once every two days for the well-coordinated work of the gastrointestinal tract. Mushroom soup is also good because the process of its preparation is short and not complicated.

Mushroom soup - preparation of food and utensils

Before you start cooking the soup, prepare the following inventory - 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 to choose if you buy them fresh? In the old days, any would be ideal - white and oily, russula, honey mushrooms, chanterelles. But today the ecological situation has worsened due to the large number of transport, hazardous industries and industrial plants. If you collect mushrooms yourself, and are aware that they grew in an ecologically unpolluted place, for example, in a forest, then you can safely use them for cooking.

But if you buy them on 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. Cases of poisoning are known, 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 more delicate in texture than pureed soups. The ingredients are ground, and form a delicious gruel in a light broth.

Try to cook a healthy and tasty dish - mashed mushroom soup.

Required Ingredients:

• 500 grams
• Potatoes 4 pieces
• Bulb 1 piece
• medium size 1 piece
• fresh parsley
• Fat cream 10% 400 grams
• Salt, black pepper
• Vegetable oil (for frying)/

Cooking method:

Peel the onion from the husk and finely chop. Rinse the mushrooms well and cut each into 2-3 parts. Heat the pan, anoint it with oil with a silicone brush, put the onion in the pan. Fry it for about three minutes until golden brown, then add chopped mushrooms. Saute the onion-mushroom mixture for about 10 minutes.

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

Peel the potatoes, cut into small cubes.

Boil vegetables for 15 minutes, add salt. When the carrots and potatoes are cooked, drain most of the liquid into a separate container. Add the mushroom mixture with onion to the saucepan and grind with a blender until a mushy state. If the soup is too thick, add more vegetable broth.

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

Serve the finished soup, decorating the dish with herbs.

Dried mushroom soup

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 turn out fragrant, tasty and, of course, healthy!

Required Ingredients:

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

Cooking method:

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

Put the soaked mushrooms to boil, salt the water, fill them with 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 it on a fine grater.

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

Dip the potatoes in the mushroom broth, after ten minutes - the carrot-mushroom mixture and cook for about 10 more minutes.

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

Mushroom soup with frozen mushrooms

If you still have extra mushrooms, then freeze them - frozen mushrooms remain as healthy as fresh ones, and you can please yourself and your home 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 potatoes 2 pieces
• Frozen mushrooms () 400 grams
• 1 medium onion
• Semolina 2 tablespoons
• Sunflower oil for frying
• Salt, ground pepper
• Fresh parsley.

Cooking method:

Take the mushrooms out of the fridge and let them thaw, 30-35 minutes is enough. Put a pot of water on the fire, let it boil and put the mushrooms washed in the ode into it, salt.

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

Peel the onion from the husk, chop finely and put to fry in a frying pan, previously greased with vegetable oil. Wash the carrots with a metal brush, then grate it on a fine grater. Add carrots to the onion and fry for seven minutes, stirring occasionally.

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

Wash the parsley and chop finely. Add to cooked soup and cover for 3 to 4 minutes.

Mushroom soup in a slow cooker

Mistresses around the world thanked scientific progress after multicookers were invented to help them. These miniature compact machines are able to cook any dish, from rich borscht to dessert pie. Try to cook 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 forest mushrooms. Soup from a slow cooker, cooked according to the principle of languishing in a Russian oven, will turn out incredibly fragrant. But you can also use regular store-bought mushrooms.

Required Ingredients:

• 2 medium sized potatoes
• Mushrooms fresh 400 grams
• Medium size carrots 1 piece
• 1 medium 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, rub with a metal brush and grate on a fine grater.

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

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

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

Mushroom cream soup

Restaurants and gourmet catering establishments like to include mushroom cream soup in their menu. Everyone likes this soup because of its delicate taste and guaranteed satiety at the same time.

Required Ingredients:

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

Cooking method:

Potatoes need to be peeled with a knife, then cut each into three or four parts.

Wash mushrooms well and cut in half.

Put the mushrooms and potatoes to boil in salted water. Simmer for about fifteen minutes after boiling over medium heat.

Finely chop the onion. Heat the pan, grease it with butter, put the onion and fry until golden brown. Add the onion to the soup 5 minutes before it's done.

Transfer the boiled potatoes and mushrooms to a blender and beat until a homogeneous puree mass is obtained. Add the broth to the puree and push the garlic through the garlic press, chop everything again with a blender.

Put the mushroom puree on the fire, bring to a boil and add the 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 champignon. Available at any time of the year, almost anywhere in the world, it meets all the rules of usefulness and nutrition, and at the same time it is incredibly tasty fried, boiled and stewed. If you cook mushroom soup with champignons, you won’t regret it - the resulting first course will please your family with a pleasant smell, bright taste and eye-pleasing color.

Required Ingredients:

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

Cooking method:

Type in a saucepan in which you will cook soup, water and put on fire.

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

Wash the mushrooms 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, salt, turn the heat to medium and cover with a lid.

Remove the skin from the onion and finely chop it. Wash the carrots with a metal brush, and then you need to grate it on a fine grater. Heat up a frying pan and brush it with oil using a rubber brush. First, put the onion on the shortbread 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 pot, then cook the soup for another ten minutes.

Finely chop the greens with a knife, after washing, and add to the soup pot a minute before readiness.

Mushroom soup with cheese

Cheese and mushrooms are one of the most magnificent combinations recognized by world culinary. If you are preparing a salad or side dish of mushrooms, then be sure to add grated to the dish. Mushroom soup with cheese will turn out no less tasty, use hard salty varieties for it like Rossiysky cheese and any kind of mushrooms that are available to you.

Required Ingredients:

• Potato 1 piece
• Mushrooms fresh 400 grams
• 1 medium onion
• Carrots are not large 1 piece
• Sunflower oil for frying
• Russian cheese 150 grams
• Fresh parsley.

Cooking method:

Fill the saucepan you have chosen for making soup with water and put it on fire.

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

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

Peel the onion from the husk and finely chop.

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

Make a roast. To do this, heat the pan, grease it with oil, put the onion. 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 in mashed potatoes. Add the fried potatoes and mashed potatoes to the saucepan, 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 pot from the heat.

Mushroom lean soup

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

Required Ingredients:

• Mushrooms fresh 400 grams
• small tomato 1 piece
• Carrots 1 piece of medium size
• Buckwheat 3 tablespoons
• Fresh parsley.

Cooking method:

Type clean water (preferably mineral) in a saucepan and put on fire.

Wash mushrooms and waxes well under running water.

Mushrooms fresh cut each into three or four pieces.

Grate carrots on the smallest grater.

Cut the tomatoes into small cubes.

Peel buckwheat from black grains and rinse.

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

Wash the parsley and chop finely.

Boil the soup for 15-17 minutes over medium heat, a minute before the readiness, pour parsley into the pan.

Mushroom soup with melted cheese

Another option for a delicious and tender dish is mushroom soup with melted soup. You will need soft processed cheese like Druzhba or even spreadable cheese like Viola.

Required Ingredients:

• Mushrooms fresh 400 grams
• 2 medium sized onions
• Processed cheese 200 grams
• Potato 1 piece of medium size
• Sunflower oil for frying
• Fresh parsley.

Cooking method:

Fill a pot with water and put it on fire.

Peel the potatoes and put them into the pot to boil.

Peel the onion and finely chop it with a knife. Wash fresh mushrooms and cut each into pieces. First put 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 melted cheese (if using hard).

Add the cheese to the pot and cover the pot with a lid over low heat. Boil it for about five minutes.

Finely chop the greens with a knife and add to the soup pot a minute before you remove it from the heat.

Mushroom soup with barley

Mushroom soup with pearl barley is familiar to many from childhood. This recipe can be called a classic, however, pay attention to the method of preparing barley porridge, it must first be steamed for an hour and a half.

Required Ingredients:

• Mushrooms fresh 500 grams
• Pork 200 grams
• 1 medium onion
• Barley porridge 4 tablespoons
• Sunflower oil for frying
• Fresh parsley.

Cooking method:

Rinse barley porridge and fill it with warm water after. Leave an hour.

Fill a pot with water and put it on fire. Rinse the pork and cut into cubes, put in water and salt. When the water in the pan boils, remove the foam with a spoon or slotted spoon, make a slow fire and close the lid.

Peel potatoes and cut into cubes. Dip the potatoes and pearl barley into the pot after the water boils.

Peel the onion and finely chop it with a knife. Wash fresh mushrooms and cut each into cubes. First, put the onion in a hot 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 with 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.

Mushroom soup with porcini mushrooms

White mushrooms are considered the noblest of all species because of the strong peculiar aroma. In order for it not to get lost, mushroom soup from porcini mushrooms is boiled from a minimum amount of ingredients. You will need beef, potatoes and carrots, but you should not do the frying.

Required Ingredients:

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

Cooking method:

Wash the beef and cut into small pieces. Type in a saucepan in which you will cook soup, water and put it on fire. Put beef in water, salt. Remove the foam from the soup with a spoon or slotted spoon when the water boils, and make a slow fire.

Peel potatoes and cut into cubes. Dip the potatoes in the pot after the water boils.

Wash the white mushroom and cut into cubes and also put in a saucepan.

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

Boil the soup for 20-25 minutes over low heat, 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, then it will turn out to be almost dietary. Meanwhile, cream will be a very good addition to the soup. Use cream 15-20% fat.

Required Ingredients:

• Champignons 600 grams
• Onion 1 piece
• Carrot 1 piece
• Dill fresh
• dried basil
• Fat cream 20% 200 grams
• Salt, ground pepper
• Sunflower oil for frying

Cooking method:

Peel the onion from the husk and chop finely. Wash the mushrooms and cut each into 3-4 parts. Wash the carrots thoroughly with a metal brush and grate. Heat the frying pan, grease it with sunflower oil and put 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 pot with clean water and put it on fire. When the water boils, put the fried vegetables in it and boil for 15-16 minutes.

Pour the cream into the soup and add the dry basil.

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

Mushroom soup from mushrooms

Required Ingredients:

• 400 grams
• Onion 1 piece
• Carrot 1 piece
• fresh parsley
• 2 medium size potatoes
• Salt, ground pepper
• Sunflower oil for frying
• Sour cream is oily.

Cooking method:

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

Wash the mushrooms - mushrooms.

Potatoes need to be washed, peeled and cut into cubes.

Type in a saucepan in which you will cook mushroom soup, clean water and put it on fire. When the water boils, place the mushrooms and chopped potatoes in it. After 10 minutes, add the frying, and cook the soup for another 12-15 minutes. Salt and pepper.

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

Mushroom soup with oyster mushrooms

Oyster mushrooms are artificially grown mushrooms and are therefore available all year round at very affordable prices. Despite the non-natural way of growing, oyster mushrooms are very useful and can be used to prepare dishes. The most common is oyster mushroom soup.

Required Ingredients:

• 400 grams
• Onion 1 piece
• Carrot 1 piece
• fresh parsley
• 1 medium sized potato
• Salt, ground pepper
• Sunflower oil for frying.

Cooking method:

Make a stir-fry for soup. To do this, finely chop the onion, and divide the washed carrots into two parts. Grate one part. Put the onion in a hot frying pan, greased with oil, sauté 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 carrot into semicircular slices.

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

Wash and cut oyster mushrooms

Fill a saucepan with clean water and put it on fire. Place raw potatoes, oyster mushrooms and raw carrots in boiled water.

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

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

Mushroom soup with chicken

Soup cooked in mushroom broth is incredibly aromatic, but if you add more chicken broth, you get a truly magical brew from a forest fairy tale. Use chicken legs - the broth on them will turn out the most rich. Mushrooms for soup can take any forest or champignons.

Required Ingredients:

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

Cooking method:

Take water in a saucepan and put the washed legs there. Bring to a boil, remove the noise and salt, making a small fire.

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

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 fresh greens as small 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 vermicelli that will enchant your home with delicious aroma.

Required Ingredients:

• Mushrooms fresh 500 grams
• Vermicelli thin 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 coarsely - into 2-3 slices each mushroom.

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

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

Bring the water in a saucepan to a boil, 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 hard cheese.

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

It is most delicious to serve mushroom soup with sour cream. You can wait until the soup has cooled, or you can put a spoonful of sour cream in a dish that has just been cooked.

Decorate the mushroom soup with chopped herbs.

The preparation of mushroom soup takes place with several operations, especially if you plan to prepare mushroom soup puree. The recipe for mushroom soup aims to ensure that such a 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 - mushroom soup with chicken broth or mushroom soup with meat broth, and in addition - mushroom soup with melted cheese or mushroom soup with cream. So it's a matter of taste and your choice of calorie content of the dish. In addition to mushrooms, various ingredients are added to such a soup, for example, mushroom soup with meat, mushroom soup with chicken, mushroom soup with noodles, mushroom soup with noodles, mushroom soup with barley are prepared. If we talk about the types of mushrooms, then it should be said that you can cook champignon mushroom soup, mushroom soup from chanterelles, mushroom soup from porcini mushrooms, mushroom soup from oyster mushrooms, mushroom soup from boletus mushrooms, mushroom soup from mushrooms.

To know how to cook mushroom soup, first of all, you should choose which mushrooms it will be prepared from, because they prepare mushroom soup 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 cook 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 boiled.

Cheese-mushroom soup has a unique aroma; mushroom soup with cheese is often prepared as a puree soup. It will also be useful for you to learn how to cook mushroom soup puree. To do this, the mushrooms are first stewed in butter with flour, cream and milk are added, after which they are crushed in a blender and poured with broth. Thus, you can cook mushroom puree soup from champignons, mushroom cream soup with cream. If you decide to cook mushroom cream soup from champignons, boil a few small whole mushrooms, cut them thinly across and put them on a plate, you will get not only delicious mushroom soup, but also beautiful. The recipe for champignon mushroom soup can generally be considered one of the most popular, due to the fact that champignons are one of the most affordable mushrooms. Mushroom cream soup, mushroom cream soup recipe, mushroom cream soup recipe, or some other thick mushroom soup recipe are prepared according to a similar recipe. You can find a recipe with a photo of all the operations for making mushroom soup on our website.

Fresh oyster mushrooms and champignons are sold in supermarkets all year round, so city dwellers can enjoy their favorite dish at any time. But the most delicious soups are made from fresh forest mushrooms. Pickles, hodgepodges, borscht, okroshka and stews are prepared from them.

The five most commonly used ingredients in mushroom soup recipes are:

The composition of the first courses includes potatoes, noodles or vermicelli, cabbage, carrots, onions. Processed cheese, cream or sour cream are added to mashed soups. Before serving, the treat is sprinkled with toasted white bread. In Thai cuisine, shrimp, lemon juice and chili sauce are added to the first mushroom dishes. The Japanese love shiitake, which is boiled in broth with the addition of soy and fish sauce, as well as hot spices and tofu cheese.

On ordinary days, meat or poultry fillets are put in soups. During fasting, only vegetables, mushrooms and legumes are added to the dishes.

How to cook mushroom soup

Hearty dishes are cooked on the stove, in a slow cooker and in pots in the oven. You can also cook soup on a campfire during a picnic or a hike.

Five of the most nutritious mushroom soup recipes:

1. Forest gifts are divided into several edible categories. Some species can be fearlessly consumed raw, others only after prolonged soaking and heat treatment, and some are deadly poisonous. Therefore, unfamiliar mushrooms should not be eaten.


2. For soup, take vegetable, meat or fish broth.


3. Before cooking, mushrooms are cleaned and washed in running water. Large ones are cut into cubes, and crayons are put in a pan whole. Sometimes blanks are first fried in vegetable oil.


4. Dried mushrooms are pre-soaked in cold water for 2-3 hours.


5. Cream soups are made from mushrooms, cheese, cream and onions. The products are boiled until tender, then beat them with a blender. For taste, dry white wine, nutmeg, pepper and herbs are added to them. The finished dish is decorated with olive oil and slices of whole champignons.


6. Delicious hodgepodges and pickles are obtained from pickled mushrooms and salted mushrooms.

Soups are served with sour cream, onions and bread.

Mushroom dishes are low in calories, so they can be included in the diet menu.