What soup to cook with mushroom broth. Mushroom soup recipes

In the winter or autumn cold, there is nothing more you want than to taste hot soup for lunch. A tasty and aromatic soup gives strength and energy.

In the fall, when it is mushroom season, mushroom soup is most suitable. Since this soup is very aromatic, gourmets always ask for more.

You can make mushroom broth from fresh or dried mushrooms. The prepared forest mushroom broth will be more aromatic.

If you are not a fan of picking mushrooms, then champignons are quite suitable. You can buy champignons in any store or market.

Broth soup without mushrooms is also good because it can be prepared without meat ingredients.

Our mushroom soup recipe is very simple and does not take much time in the kitchen. It is tough for any housewife, even a beginner. The soup will turn out very tasty, and the mushroom aroma will fill your entire kitchen.

Cook for 1 hour, yields 2 servings

Ingredients for mushroom soup

1.5l broth
- one carrot
- four potatoes
- one onion (onion)
- 70g cheese (hard)
- a glass of milk
- vegetable oil (for frying)
- green onions
- various peppers (ground)
- salt (to taste)

Cooking with broth without mushrooms step by step

Culinary trick If you don't have pre-prepared mushroom broth, prepare it now. To do this, you need to peel, wash and cut the champignons or porcini mushrooms into pieces. Then place them in a saucepan and add water (the ratio is 200g of mushrooms per 1 liter of water). Cook for 30 minutes. Then you can strain the broth.
Dried mushrooms should first be allowed to stand for 3-3.5 hours in cold water (ratio 70-200g per 1 liter of water), then cooked for 30 minutes until tender.

Step 1. Cut the potatoes into small cubes.

Step 2. Grate three (large) peeled carrots.

Step 3. Chop the onion (onion).

Step 4. Grate the cheese on a medium grater.

Culinary trick To prevent your cheese from sticking to the grater, you need to moisten it in water (cold).

Step 5. Cut green onions into small tubes.

Step 6. Place a frying pan on the fire and heat the oil on it. Fry the onion until transparent. Then add the carrots and fry the vegetables for about 10 minutes over low heat.

Step 7 Pour the mushroom broth into a deep saucepan and bring to a boil. Add the potatoes, salt and pepper and cook for ten minutes. Then add the fried vegetables. Mix well and cook until tender. Now remove the pan from the stove and wait until the soup cools down a little. Next, beat the contents of the broth using a blender until smooth.

Then put the soup back on the fire and, stirring, add milk in a stream. When it boils, turn off the heat.

So, the soup is ready. Pour it into plates and serve hot. Place chopped green onions on a plate. Sprinkle with grated cheese. Thanks to the greens and hard cheese, the soup has a very piquant taste.

Bon appetit!

In autumn, the forest smells wonderful of mushrooms and wet leaves. When you bring fresh boletus, boletus and boletus into your home, you want to preserve their aroma for a long time, as well as that feeling of peace that accompanied you when you wandered with a basket along the edge strewn with gold. You pickle, salt, and freeze mushrooms, but try leaving a little for drying so that you can cook thick mushroom soup in meat broth in winter. His recipe, of course, does not require the use of dried mushrooms, but these are the ones that give the soup a magical flavor of autumn.

you will need

To make mushroom soup, you don’t have to go shopping: the ingredients for it will probably be in your pantry or refrigerator.

• 3 liters of water
• 500 g meat (almost any meat will do, but better with bones)
• 1 cup dried mushrooms (or 300 g fresh/frozen)
• 5 medium potatoes
• 1 onion
• 1 small carrot
• Bay leaf
• Salt, pepper to taste
• Some greens for decoration and topping if desired.

10 Secrets of the Best Mushroom Soup

To prepare the perfect mushroom soup, you need to take into account several very important subtleties.

1. You can cook meat broth for mushroom soup from chicken, turkey or beef. But know that the most delicious, aromatic and rich broth is obtained from a beef bone.

2. No spices are added to mushroom soup - they will interrupt the natural flavor of the dish. When cooking, you can put onions in water - one whole head and a whole carrot.

3. The best mushrooms for broth are dried. They need to be filled with boiling water or just hot water, and then left for an hour. After this, the mushrooms are added to the soup.

4. You can use fresh mushrooms. For a more refined aroma of the dish, they should be fried for literally 3-5 minutes in hot vegetable oil.

5. The best mushrooms for broth are porcini, chanterelles or champignons.

6. For piquancy, any recipe allows the use of pickled, fresh, and salted mushrooms at the same time.

7. If you like puree soups, you can add fried flour (a couple of tablespoons) - this will give the dish thickness and density.

8. When the soup is ready, do not rush to remove it from the stove. Increase the heat to high for two to three minutes and let the broth simmer.

9. It will be great if you can leave the soup for several hours to brew.

10. You can use crackers, croutons, nuts or even a few fried mushrooms as a topping.

Cooking time: 2.5 hours
Number of servings: 8

How to cook mushroom soup

Everyone can cook mushroom soup with meat broth. The recipe is simple, and the process itself is quite exciting.

1. Pour hot water over the mushrooms and leave to swell for an hour. If frozen or fresh food is used, chop and fry (with onions possible) for 3-5 minutes.
2. Rinse the meat, place in a saucepan with 1.5 liters of water and place on the stove. When it boils, skim off the foam, reduce the heat to low and leave the broth to simmer for about an hour and a half.
3. Remove the mushrooms from the water, cut into nice pieces (small ones can be left as is), pour in the remaining 1.5 liters of water according to the recipe and cook for 40 minutes.
4. Strain the meat broth (the meat can be used for salad), add mushrooms to it along with the mushroom broth. Salt and pepper. The recipe does not prohibit adding a couple of bay leaves.
5. Cook over low heat for half an hour.
6. Peel the potatoes, carrots and onions, cut into cubes and add to the broth.
7. Cook the mushroom soup for another twenty minutes.
8. At this stage, you can finish cooking, or you can add finely grated processed cheese to the dish - this will give the soup a rich, creamy taste.

The recipe for mushroom soup allows for many different variations: you can put any mushrooms and any vegetables there, each time surprising your household with the same and at the same time unusual first course.

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.

Ideally, with a rich imagination, a lot of free time and a full refrigerator of food, you don’t have to worry about a varied, healthy and nutritious menu for your family for the week. In reality, everything is a little different. The main problem is lack of time. The hectic pace of life, working late, fatigue, and sometimes lack of funds for delicacies gradually kill culinary imagination. Potato dishes can get boring even for staunch lovers of this product, pasta has a negative impact on the figure, and porridge is also boring. It's time for a new, light, at the same time healthy and tasty dish. Vegetable soup with mushrooms, fresh herbs, and bright notes of tomatoes can certainly lift a low mood and diversify a dull diet.

Mushroom soup itself is a rather tasty and healthy dish, because the gifts of the forest are a real storehouse of vitamins, microelements, and minerals. Mushroom broths are prescribed to those who are on a diet. For people with loss of strength, doctors recommend mushrooms in tandem with boiled chicken. Vegetarians even prefer the mushroom version of kebab. And vegetables, forest products, herbs are an excellent combination for a healthy first course.

There is no time, no energy, and the household members are already looking at the woman with hungry eyes. Nightmare! Firstly, it is necessary to calm down, no one has yet died of hunger in 40 minutes, and secondly, the “starving Volga region” must either be removed from the kitchen or forced to help. Finally, the last thing is to start preparing a light but tasty dinner with a smile. So, vegetable soup with mushrooms is made like this:

• take a package of mushrooms. Champignons are available all year round in any store; price and quality allow you to buy them quite often. The mushrooms are washed and placed in a hot dry frying pan to evaporate unnecessary bitterness. As soon as they brown, add a little vegetable oil and fry until brown;
• cut the onion into cubes, grate the carrots on a coarse grater, chop the sweet red and yellow peppers;
• vegetables can be sent to mushrooms. If you have time, thoroughly fry this mixture in vegetable oil in a separate frying pan and place in a separate bowl;
• Cut the potatoes into thin slices and cook with the roots. If there are none, then bay leaf, dried dill, pepper can easily replace celery or parsley root;
• Cut the zucchini into thin strips. Lightly salt and strain off the remaining liquid. Pour boiling water over the tomatoes, remove the skins and chop;
• add mushrooms, vegetables, and zucchini to the boiling broth. Cook for 12 – 14 minutes. Finally, pour in the tomato mixture, season with garlic and fresh parsley.

The second option for quick soup. For it you will need: a little mixture of frozen cauliflower and broccoli, any mushrooms, vegetables, tomatoes, herbs. Let's take oyster mushrooms, they are also available all year round. Wash, cut off the stems, and cook the caps together with thinly sliced ​​potatoes. The cooking process will take 20 minutes. During this time, prepare two roasts. Onions, carrots, and sweet peppers will be sautéed in one frying pan. On the second, the cabbage inflorescences will begin to brown. Scald the tomatoes with boiling water, remove the skin, chop, add to the cabbage, you should get a kind of “puree”. Add salt. As soon as the potatoes are cooked, put the fried vegetables in the pan and simmer for a while. Serve with a spoon of mayonnaise.

Difficulty level increases

Borscht with prunes and mushrooms will surprise and will certainly appeal to picky gourmets. However, to prepare such a dish, you will have to tinker a little in the kitchen. Cooking step by step:

1. Prepare meat broth. Pour the poultry leg with purified water, add a whole carrot, a small onion, bay leaves, and a clove of garlic. Once the meat is cooked, strain the broth.
2. Grate the beets and carrots on a coarse grater, send them to cook in the prepared broth for 15 - 16 minutes, add potatoes and cabbage there. Cook until the potatoes are ready.
3. Cut the champignons into slices, chop the prunes, chop the onion into cubes. Fry everything in hot vegetable oil.
4. Prepare tomato dressing. Pour boiling water over fresh tomatoes, remove the skins, and grind to a puree. In a bowl, mix a few dessert spoons of tomato paste with chopped garlic, herbs, sugar, and salt. Dilute the mixture with a glass of boiled water, add fresh tomatoes.
5. Add mushroom dressing to the broth, pour in tomato mousse, and leave to simmer over low heat for 10 - 11 minutes.
6. Serve with sour cream, mayonnaise, vinegar.

It sounds unusual, but the taste of such a soup will make you ask for more than one addition. However, first you need to cook it. Prepare chicken broth: the chicken breast is separated from the harmful skin, cut into pieces, and sent to the pan along with celery, bay leaf, and garlic cloves. The champignons are cut into quarters, fried to remove excess liquid, salted, and cooled. Cut several pickled cucumbers into thin rings; green olives without fillers are also cut into slices. Fry onions, carrots, peppers until tender, add cucumbers, olives, and garlic. Sweeten a little, add a spoonful of tomato paste at the end. Send the potatoes to cook in chicken broth until tender, and add the frying mixture there. Serve with a slice of white fragrant bread, a spoonful of delicious sour cream, and eat with gusto.

Food for little fidgets

Every parent knows how difficult it is sometimes to feed babies. Either they don’t like borscht, or they simply adore it; after an hour they may get hungry, and while the food is heating up, they lose their appetite. In a word, sometimes it is difficult to cram healthy food into them. This means that it is necessary to cook in such a way that the little robbers ask for more, and do not turn up their noses at the plates. Let's try to do this:

1. Mushrooms are allowed and recommended for children from 3 years of age.
2. We take proven champignons. You need to select the smallest mushrooms, peel them, fry them in a hot frying pan, and then fry them whole in butter and salt.
3. Boil the chicken breast, remove the foam, reduce the heat, and bring the broth until transparent.
4. Cut the potatoes and send them to the chicken. Continue cooking.
5. Cut the sweet pepper into thin rings, fry in salted oil, place on a napkin.
6. Fry onions, carrots, tomatoes and chop in a blender.
7. Divide the broccoli florets into small pieces, roll in flour, fry, and place on a napkin to remove excess fat.
8. Grind the potatoes and breast pieces in a blender, add the vegetable mousse to them, and boil for 5 - 6 minutes.
9. Carefully place the mushrooms, peppers, and broccoli into the pan and cook for 2–3 minutes.

Rich soup– the main component of a traditional Russian lunch. Often soups are prepared using non-vegetarian (meat, chicken, fish) broths. In this regard, the question arises: What to cook for lunch for a vegetarian?
Vegetarian soup recipes there are quite a few, and today we will offer you several ways to prepare delicious mushroom broth soup.

Mushroom soup- a dish familiar to almost everyone since childhood. However mushroom soup recipes many, and depending on their habits, everyone holds different views regarding how to cook mushroom soup. The easiest way is to add a few fresh or dried and pre-soaked mushrooms to regular vegetable broth. But this mushroom soup cannot be called original: the combination of mushrooms, potatoes and fried onions and carrots is too familiar for the taste.
It is much more interesting, for example, to cook cabbage soup or borscht in mushroom broth, to cook milk soup with mushrooms or mushroom pickle.

Mushroom soup recipes

Milk soup with mushrooms

Fresh mushrooms – 300 g or dried – 30 g
Onions – 1 pc.
Carrots – 1 pc.
Potatoes – 2 pcs.
Small paste for soup (for example, in the form of stars or short noodles) – 40 g
Milk – 0.5 l
Vegetable oil
Salt, allspice, bay leaf - any spices at your discretion

Milk soup with mushrooms recipe

If you are using dry mushrooms, soak them for several hours and drain the water. Pour fresh water over the mushrooms and put on fire. Peel the potatoes, cut into cubes and add to the mushrooms. Sauté onions and carrots in vegetable oil until golden brown and add them to the broth 10 minutes after boiling. Boil for a few minutes, then pour in the milk. Cook the soup for about 15-20 minutes over low heat, covered, then, shortly before it is ready (depending on the cooking time for the pasta indicated on the package), add the fine paste, salt and season with spices.

Rassolnik with mushrooms

To prepare you will need:

Dried mushrooms – 50 g
Onions – 2 pcs.
Pickled cucumbers – 2-3 pcs.
Potatoes – 4 pcs.
Parsley root – 1 pc.
Vegetable oil
Salt pepper
Greens, sour cream for serving

Soak the mushrooms for several hours, boil until tender and remove from the broth. Cut the potatoes into cubes, the onion into half rings, and the parsley root into strips. Peel the pickled cucumbers from seeds and cut into cubes. Fry the onion and parsley root in vegetable oil, boil the cucumbers for several minutes in a small amount of water. Place the potatoes in boiling mushroom broth and cook for about 10-15 minutes. Then add fried potatoes, mushrooms and pickles to the potatoes. You can add a few tablespoons of brine to taste. Season and cook for another 10-15 minutes.

Mushroom soup with lentils

To prepare you will need:

Bell pepper – 1 pc.
Celery stalk – 1 pc.
Dried mushrooms – 50 g
Carrots – 1 pc.
Garlic – 1 clove
Lentils – 200 g
Leek – 1 stalk
Onions – 1 pc.
Vegetable oil
Salt, spices - to taste

Pre-soak the mushrooms for several hours. Boil the mushrooms until half cooked, strain the broth (about 2 l). Chop the onion and garlic, grate the carrots, cut the leeks into thin rings. Chop the celery into cubes. Sauté onions, garlic and leeks for a few minutes in vegetable oil, then add celery, carrots and mushrooms and simmer over low heat for about 10 minutes. Pour the mushroom broth over the lentils, bring to a boil, add vegetables and mushrooms and, seasoning to taste, cook until the lentils are ready.

Mushroom broth with ears

To prepare you will need:

Forest mushrooms – 300 g
Carrots – 1 pc.
Onions – 2 pcs.
Wheat flour – 3 cups
Egg – 1 pc.
Vegetable oil
Salt, spices

Rinse the mushrooms, place in a saucepan with water and bring to a boil over high heat, cook for 20 minutes. Strain the resulting broth.

Now you need to prepare the “ears”. Filling: peel the onion, finely chop and fry in vegetable oil until golden brown. Pass the mushrooms through a meat grinder. Add mushrooms to the onions, 2-3 tbsp. l. mushroom broth and 1 tbsp. l. fried flour. Add salt and pepper to taste and stir. Cover with a lid and remove from heat.

Chop the remaining onion, grate the carrots, and sauté in vegetable oil. Place the onions and carrots in a saucepan with the mushroom broth and bring to a boil. Add salt to taste and leave on low heat.
Dough for "ears". Knead a loose dough from 1 glass of water, 1 egg and flour, roll into a thin layer. Cut the dough into squares, place the filling in the center of each and fold into overlapping triangles. Place the triangles in the broth and cook for 20 minutes.
Serve with herbs and sour cream.

Bon appetit!