When to add mushrooms to soup. The best recipes for wonderful frozen 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:

Prepare the mushrooms, chop the onions, grate the carrots on a coarse grater.
Saute vegetables in oil until soft.
Place the mushrooms in the fryer.
Cut the potatoes into cubes, dip into boiling water. Boil, add roast, then simmer for 10 minutes.
Chop greens.
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:

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

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

Cut the potatoes, place the resulting cubes in hot water, boil.
Chop the onion, coarsely grate the carrots, cut the mushrooms into slices.
Heat oil in a saucepan, sauté vegetables. After a couple of minutes, add the mushrooms, fry everything.
Send frying to potatoes, cook for 5-7 minutes.
Cut cheese, chop greens.
Combine cream with curds, salt, pepper, add to the pan.
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:

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.
Transfer the prepared mushrooms to a saucepan, puree with an immersion blender.
Pour the broth into the composition, add pepper, butter, pour cream, boil, check for salt.
Cut off the edges from the loaf, cut into cubes, dry over medium heat.
Chop greens.
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:

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.
Cut the prepared mushrooms, chop the onion, rub the carrots coarsely.
Pour oil into a frying pan, heat up. Fry the products, add butter, then simmer for 10 minutes under the lid.
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:

Boil dry mushrooms in enough salted water until soft. Drain the liquid separately, squeeze the mushrooms, cool.
Finely chop the potatoes, place in water to remove excess starch, drain the liquid.
Separately, bring water to a boil, put the potatoes, boil until tender.
Grate the carrots, finely chop the onion.
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.
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:

Cut the mushrooms, cut off the dense base, do not throw away.
Chop the onion head, garlic, chop the carrots using a coarse grater.
Pour oil into a frying pan, place oyster mushrooms, then put vegetables, fry.
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.
Soup from oyster mushrooms to insist under the lid for a quarter of an hour.
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:

Chop the onion, roots, sauté in oil.
Pour the cooked mushrooms with water, bring to a boil, boil for half an hour, removing the foam from the surface as it forms.
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.
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:

Pour the chicken with water, bring to a boil, drain the liquid, pour a new batch. Boil with spices.
Chop onion, garlic, chop carrots.
Put the vegetables in a frying pan with oil, place in the broth, salt.
Cut the chicken into pieces.
Place thinly sliced mushrooms in the broth, boil.

Ingredients:

onions - 2 pcs.;
potatoes - 3 pcs.;
pepper;
mushrooms - 320 g;
salt;
carrots - 2 pcs.

Cooking:

Place mushrooms in water, boil until tender, removing foam. Put a whole head of onion into the broth.
Grate the carrots, chop the onion. Saute vegetables in oil.
Cut potatoes into cubes, add to mushrooms, boil, salt and pepper.
Add roast, turn off heat after three minutes.

With cream

It takes only half an hour to prepare a fresh fragrant soup.

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:

Saute chopped onion in oil.
Cut the mushrooms, place in the onion, fry, sprinkle with flour. Stir.
Cut the potatoes, pour water, bring to a boil, place the roast, salt, sprinkle with dill, pepper.
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.

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

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

Mushroom recipe

There is nothing easier than making a delicious mushroom soup.

To prepare food, you should take:

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

For cooking, you can use meat, vegetable broth or plain water. First, vegetable frying is done in a saucepan - onion and carrots, grated on a grater, are alternately fried in oil.

Mushrooms are cut into small slices and boiled in water. Potatoes are peeled, cut into cubes. After boiling the broth, it is added to the main product, and boiled until the tubers are soft. A few minutes before the end, spices and vegetable frying are added to the soup. After that, the dish is infused. Served with parsley leaves, green onions and your favorite sauce.

From white mushrooms

A rich and tasty soup is obtained from porcini mushrooms, which is prepared on the basis of:

potatoes - a couple of tubers;
white mushrooms - 350 g;
ghee - 25 g;
carrots - half a root crop;
bulbs - 1 small;
green sprigs of parsley;
salt, cumin.

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

The onion and orange root vegetable are used for frying in oil, which is added at the end of cooking along with spices. Serve with sour cream sauce and herbs.

Method of cooking from fresh mushrooms

Prepare food from:

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

Put the pre-peeled mushrooms into a saucepan, pour water and boil. The finished product will fall to the bottom. Strain the resulting broth, boil the potatoes in it. Fry onions with carrots, add mushrooms. When the mushrooms acquire a beautiful golden color, you can send the roast to the broth, season with spices and serve.

Mushroom soup with cream

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

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

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

Chicken soup with fresh mushrooms

The dish is prepared on the basis of:

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

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

Cut the peeled vegetables and fry in hot oil. Mushrooms cut and boil with potatoes until tender. At the end, add fried vegetables, spices, meat to the broth. It is better to chop the greens at the end so that it does not lose color.

melted cheese recipe

Interesting in taste, very tender oyster mushroom soup with melted cheese is obtained.

It is prepared on the basis of:

oyster mushroom - 250 g;
potato tubers - 3 pcs.;
sunflower fat;
rock salt, fresh dill, favorite spices;
clean liquid - 1.8 l;
onions, carrots;
processed cheese "Creamy" - 1 pack.

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

How to cook mushroom soup from frozen mushrooms?

Frozen mushrooms in the soup taste no different from the fresh component. Having prepared different mushrooms according to the season, you can indulge in seven delicious dishes all year round, making adjustments to the sometimes monotonous menu.

Mushroom soup from frozen mushrooms with barley

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

For cooking take:

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

Peel the grits, pour boiling water over, leaving for 45 minutes. Then rinse it and boil for 50 minutes in two liters of water. Peel the tubers, chop and add to the boiled barley. Fry the onion with the root crop and mushrooms, add to the rest of the products. At the end, salt, pepper, boil and serve, adding parsley leaves.

Lenten cooking option with beans

In fasting, dishes from mushrooms and legumes will become indispensable on a modest table. They will help the body get a full range of nutrients and will not weaken the immune system.

The dish is prepared on the basis of:

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

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

Frozen mushrooms put in a deep container to thaw, then fry together with chopped onions and carrots in oil. Pasta is introduced into the roast, everything is mixed and stewed for several minutes.

Peel the potatoes, chop and throw in the beans along with the fry, salt. Cook until the potatoes are ready, insist, serve with herbs.

How to cook porcini mushroom soup with vermicelli?

Frozen porcini mushrooms are even tastier than fresh ones, so they are often added to first and second courses. It’s easier than ever to cook noodle soup from them, which absolutely everyone in the household will like.

The dish is prepared on the basis of:

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

Plunge the pre-thawed mushrooms into boiling water and boil for 8 minutes. Add chopped potato tubers, cook for about 15 minutes. Separately, fry onions, carrots, pour into a brew along with spices. 5 minutes before readiness, put vermicelli and bay leaf. Serve with herbs and sour cream sauce.

Cooking in a multicooker

The dish is prepared on the basis of:

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

Clean and cut all vegetables. Fry the onion in oil in the "Frying" mode until transparent, put the thawed mushrooms and cook until the excess moisture is gone.

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

cream soup recipe

Cooking delicious cream soup from:

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

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

How to cook mushroom soup from dried mushrooms?

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

Dried mushroom soup - a simple recipe

Quickly prepare a delicious dish from:

raw potatoes - 150 g;
white dried mushrooms - no more than 20 g;
juicy onion - 45 g;
carrots - 70 g;
laurel, pepper, rock salt.

Pre-dried blanks should be poured with clean liquid, left for 80 minutes, squeezed and cut into pieces. Boil, add vegetable slices. Cook until cooked, add a little spices, salt.

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

How to cook in a slow cooker

To prepare food you need to stock up:

dried forest gifts - 60 g;
onion, carrot;
potatoes - 4 tubers;
butter;
salt, herbs;
sour cream;
clean liquid - 1.4 liters.

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

The dish is prepared on the basis of:

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

Both main products - pearl barley and mushrooms are soaked for about 55 minutes. After the mushrooms are crushed and boiled together with barley for 25 minutes. They are followed by diced potatoes and onions with carrots fried in vegetable fat. At the end, salt, pepper and serve.

With buckwheat

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

dried blanks - 90 g;
buckwheat - 110 g;
potato tubers;
onions, carrots;
salt, pepper, lavrushka;

The dish is prepared from:

white dry mushrooms - 50 g;
potatoes - 350 g;
vegetable oil;
water;
flour - 20 g;
salt.

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

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

To enhance the mushroom flavor, grind a few dried ingredients and add to the finished soup.

French Cream of Dried Mushroom Soup

To prepare food, stock up:

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

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

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

How to choose mushrooms for cooking

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

Decide where to buy. In the mushroom season, a mass trade in mushrooms begins, they are sold in markets, shops, along highways. Purchase this product only in stores. The gifts of nature, collected in roadside places, are saturated with harmful substances.
Pay attention to the appearance of the product. Mushrooms should not have any spots, darkening, dirt.
Take a fresh product with a hat that fits snugly to the leg. If a dent remains when pressing on the surface of the fungus, it is definitely stale. The insides of a fresh product are dry and monotonous, flabbiness and friability indicate the beginning of the rotting process.
It is better to buy young mushrooms. Age is determined by the size and shape of the cap (small, closed), the integrity of the film (if any).
When choosing pickled mushrooms, pay attention to the packaging (the best is transparent glass containers), product size (small), marinade (light, transparent, without turbidity), composition on the label (where the mushroom variety is described, the presence of chemical and flavoring additives), shelf life (maximum 2 years).
When choosing dried mushrooms, give preference to fragrant dark specimens.
When buying frozen gifts of nature, take the goods in a transparent hermetically sealed bag. All mushrooms inside the package must be located separately from each other. Sticky specimens indicate that the product has already been defrosted. Whole or cut quality product does not crumble.
Depending on the nutritional value and taste, the presence of toxic substances, mushrooms are divided into the following types:

The most useful and valuable. These are porcini mushroom (boletus), yellow, black, aspen and white milk mushrooms, mushrooms, homemade champignons and oyster mushrooms.
Subject to short heat treatment. Such representatives include boletus, white podgrudok, boletus, champignon (pecheritsa) meadow and field, butterdish.
Mushrooms that need a long boil. Such gifts of nature are valui, flywheel, forest champignon, chanterelles, honey agaric, russula.
Conditionally edible mushrooms that need double boiling or additional processing. These are white truffle, yellow blackberry, greenfinch, oyster mushroom, meadow and summer honey agaric.

Step-by-step recipes for making delicious mushroom soup

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

When cooking fresh mushrooms, add a whole peeled onion to them. If she turned blue, then there is a toadstool in the pan.
Dried mushrooms, pre-soaked in milk, will give the dish a richer taste.
Boletus and boletus make the soup darker, this is quite normal.
Boiled gifts of nature should be washed well with cold water.
To preserve the mushroom flavor, cook them over medium heat.
It’s easy to find out about the readiness of a mushroom dish - the raw product will float, the finished one will sink to the bottom.

Classic with potatoes

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

2 liters of water;
fresh mushrooms - 100-150 g;
1 parsley root;
potatoes - 5-6 pcs.;
medium-sized carrots - 2 pcs.;
onion - 1 pc.;
sunflower oil -30-50g;
lavrushka - 1-2 leaves;
butter - 2 tbsp. spoons;
salt, black pepper.

Peel well-washed mushrooms, cut into medium pieces, lightly fry in butter. Transfer the fried product to a saucepan with boiling water, boil over low heat for about half an hour.
Peel the potatoes, chop into small cubes, add to the mushrooms.
Finely chop the carrot, onion and parsley root, fry until golden brown in sunflower oil and pour into the soup.
Pepper everything, add lavrushka, salt. Cook for another 20-30 minutes.

From frozen porcini mushrooms with rice in a slow cooker

Freezing is a great way to keep mushrooms fresh in winter, with the most nutrients. Soup with frozen foods in a slow cooker turns out tasty and fragrant. Rice gives density to it, tomatoes - a pleasant sourness, meat - even more fat. Calorie content in 100 g of the dish - 62 kcal. Required Ingredients:

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

Cooking:

Defrost mushrooms, boil a little. To make the taste more saturated, you need to fry them a little in vegetable oil.
Wash vegetables well and remove skins. Cut potatoes into cubes; chop the onion, carrot, celery, grate the tomatoes using a fine grater.
Put the prepared vegetables, mushrooms, washed rice, parsley, salt, pepper into the multicooker container (Redmond or Polaris). Fill everything with water.
Set the “extinguishing” program for 1 hour.
Ready mushroom soup served with sour cream.

On chicken broth with pearl barley

Many people think that it is impossible to cook a delicious barley dish. But if you follow the step-by-step recipe, the mushroom soup with this cereal is delicious. Calorie content in 100 g of the dish is 95 kcal. For cooking you need:

chicken broth - 1l;
water - 1 liter;
pearl barley - 1 cup;
carrot - 1 pc.;
2 heads of onions (bulb);
paprika - 1 teaspoon;
champignons - 250-300 g;
chopped greens (cilantro and parsley) - a tablespoon;
a teaspoon of sugar;
1 celery root;
1-1.5 st. spoons of pasta (tomato);
lavrushka - 2 pcs.;
salt pepper.

Cooking sequence:

Pre-fill barley with water for 4-5 hours, let it swell. Then rinse the cereal.
Wash vegetables, remove skins.
Chop the onion into cubes, carrots and celery into strips. Fry the whole mixture in a pan with vegetable oil until half cooked, then add the mushrooms chopped into plates, fry for another 7-10 minutes.
Pour the barley into the pan, pour in the broth and water. Bringing the liquid to a boil, add the fried mushrooms, celery carrots, paprika, tomato paste, salt and pepper.
Boil the mushroom soup until barley is ready for 60-70 minutes. At the end of cooking, add greens.

From champignons with vermicelli

The perfect spring dish is a light soup with mushrooms and vermicelli. It is good to feed a child with such a first dish. Calorie content in 100 g - 62 kcal. Required Ingredients:

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

Cooking sequence:

Having melted the oil on a heated frying pan, fry the garlic and onion on it (pre-chopped).
Add the mushroom slices to the onion that has become transparent and fry until the moisture disappears from the pan.
Peeled potatoes cut into cubes.
Rinse the meat, dry it with a napkin, cut into strips. Put it to the mushrooms, fry a little, then add the potatoes and pour everything with broth and wine.
Boil the soup until the potatoes are cooked. Then add the noodles, boil for another 10 minutes.
Season the finished soup with cream, salt and pepper.

With melted cheese and cream

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

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

Cooking sequence:

Rinse mushrooms, pat dry. Sprinkle them with oil, mix with minced garlic, seasonings and large onion rings.
Put the mushrooms in the oven for baking for 30-40 minutes, preheating it.
Then puree the baked champignons, filling with hot broth.
Combine mushroom puree with cream, melted cheese. Simmer for 3-5 minutes over low heat.

Bean soup with dried mushrooms

Compared to fresh, dried mushrooms have a richer flavor. In order not to interrupt their taste, seasonings are not used in the soup. Beans add flavor to this dish. Calorie content in 100 g - 58 kcal. Required Ingredients:

white beans - 1 cup;
thick cream - 100-150 g;
medium-sized carrots - 1 pc.;
small onion - 1 pc.;
dried mushrooms - 200-250 g;
1 st. a spoonful of butter (butter);
some greens, salt.

Cooking sequence:

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

A simple recipe for fresh boletus and boletus

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

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

Cooking method:

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

A traditional dish of Russian cuisine is solyanka - a spicy sour-salty soup. Try it according to an unusual recipe, on meat broth. Calorie content in 100 g - 69 kcal. Required Ingredients:

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

Cooking sequence:

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

Video

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

How to cook mushroom soup with tomatoes

Oyster mushroom soup with cream and butter

Fragrant mushroom soup with homemade noodles

How to cook wild mushroom soup with herbs

Quick and delicious chanterelle soup recipe

Cooking lean diet soup with mushrooms

Usually the peak of mushroom soups falls on the end of summer and the beginning of autumn. When does mushroom season start? When picking full baskets of mushrooms, mushroom pickers and lovers of mushrooms prepare soups and fry potatoes with mushrooms, filling their kitchens with magnificent aromas.

Fresh mushrooms are without a doubt very good, but you should not wait for the mushroom time to come, you can cook an excellent mushroom soup from frozen mushrooms. After all, mushrooms perfectly tolerate freezing and practically do not lose their taste.

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

The recipe allows you to cook soup not only from frozen mushrooms, you can also cook from fresh ones. I use frozen mushrooms in the recipe. They were brought to me by a friend who grows mushrooms. No, of course he brought them fresh, but just a lot, so I had to freeze half of them so that they would not disappear, and just then their turn came.

Ingredients:

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

Cooking process:

1. I will start cooking mushroom soup by boiling potatoes. I’ll clean it, cut it into strips and put it on a slow fire. For this amount of ingredients, 1.5-2 liters of water will be enough.

2. I will do the following with the bow. I will clean it, cut it into two halves and rinse well under water. If I wash it in this way, then almost always I cut it without tears. And for today's soup, I will cut the onion into small cubes.

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

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

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

6. Mushrooms before freezing were cut into small cubes and packaged in small batches. Just one bowl of soup. When the water with potatoes boils, I take out a batch of mushrooms and send them to boiling water. Without defrosting.

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

8. After that, I wait for the water with mushrooms to boil and remove the foam that has appeared from the mushrooms. Next, I cook mushrooms with potatoes for 15-20 minutes.

9. While the mushrooms are cooking, I will finish the frying. I add bell peppers to onions and carrots. If there is fresh it is very good, and if not, you can also use frozen.

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

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

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

Mushroom soup made from frozen mushrooms is ready to enjoy.

How to cook mushroom soup in a slow cooker video

Frozen mushroom soup with meat and vermicelli

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

Before cooking, one small tip. This mushroom soup can be prepared in two versions with fried and without fried. In the first variant, the soup can be cooked and later it can be reheated, and in the first variant, where the vegetables are not fried, it is better to cook it at once. Cooked it up and ate it all right away.

Ingredients:

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

Cooking process:

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

Wash the meat first and put it in a pot of water. As soon as the water in the pan boils, drain it and fill it with a new one. After this action, we do not have to constantly remove the foam from the broth. We continue to cook the chicken after boiling water for 15-20 minutes.

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

3. Peel potatoes, cut into cubes or breaks.

4. Peel and finely chop the carrots. As in the previous recipe, carrots can simply be grated.

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

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

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

8. After 10 minutes of confident boiling, carrots can be added to the soup. Stir and cook for another 10 minutes.

9. We still have vermicelli that needs to be sent to the pan. Before throwing the vermicelli, look at the thickness of the soup. Since if you add a lot of vermicelli, then the soup will turn out to be too thick, since the vermicelli will increase in size during cooking.

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

10. After preparing the soup, it is advisable to take out the onion pieces and leave our mushroom soup with a closed lid for 5-10 minutes so that it rests and brews well.

Before serving, you can decorate with finely chopped bon appetit herbs.

Soup of frozen porcini mushrooms with semolina

The porcini mushroom is known to be considered the king of all mushrooms, both in growth and in taste, it differs significantly from its counterparts. And therefore, frozen porcini mushrooms make excellent first and second courses. And since today we are preparing soups, we will prepare a soup of frozen frozen mushrooms with the addition of semolina in the vernacular semolina.

Ingredients:

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

Cooking process:

1. I put a pot on the stove, pour some salt in the water and wait for the water to boil. As soon as the water boils, I send the mushrooms to boil. I cook for 5-7 minutes.

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

3. Chop onions and carrots. I will cut the onion into half rings and grate the carrots.

4. Fry vegetables in vegetable oil until golden brown.

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

6. Salt to the desired state, add lavrushka pepper and semolina.

When you add semolina, make sure that small lumps do not form. This can be avoided by constantly stirring the soup when adding semolina, but semolina should also be added in a thin stream. That's when you will succeed without lumps.

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

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

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

Mushroom cream soup with cream of frozen mushrooms

So many of us just love puree soup with cheese or cream. Mushroom soup-puree warms very well and creates coziness in the house.

Ingredients:

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

Cooking process:

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

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

3. We get the mushrooms from the freezer (you can get the mushrooms in advance and defrost them), defrost them and send them to the pan.

4. Add finely chopped onion to the mushrooms.

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

6. Cooked potatoes make mashed potatoes from it.

7. In the puree, add the mushrooms chopped with a blender.

8. The cream needs to be boiled and added to the mushroom puree and again work a little with a blender.

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

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

Mushroom soup from frozen mushrooms with rice in chicken broth

Ingredients:

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

Cooking process:

1. Rinse the rice and put it to boil in chicken broth.

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

3. After 5 minutes after boiling the water, throw the mushrooms into the pan with rice and potatoes without defrosting.

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

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

6. Add the dressing, salt and pepper, mix well.Boil 5 minutes.

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

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.