Soup from summer mushrooms recipe. How to cook delicious mushroom soup with mushrooms

Step 1: prepare the mushrooms.

First of all, we prepare the mushrooms, sort them out and remove the damaged, eaten by worms and slugs. We put the mushrooms in a colander and thoroughly rinse under running cold water from all sorts of contaminants for 2 - 3 minutes.

After we throw the mushrooms into a deep bowl, fill with cold water and soak for 10 minutes in order to get out most of the harmful alkaloids.

Then we again throw the mushrooms into a colander, let all the liquid drain and dry each mushroom in turn with paper kitchen towels. We cut off the leg of each mushroom with a knife, this part is a little harsh, and it can be used for drying, pickling or preservation, but for soup it is better to take tender parts, that is, hats. We lay them on a cutting board, cut into layers up to a thickness of 5 millimeters and shift the cutting back into a deep bowl.

Step 2: Prepare vegetables.

We peel the onions and potatoes, wash the vegetables under cold running water, dry them with paper kitchen towels, put them on a cutting board in turn and cut them into cubes with a diameter 3 centimeter, onion cube with a diameter of up to 1 centimeters.

Put the chopped potatoes in a deep saucepan, fill it with 2 liters of clean distilled water and put the container on the stove, turned on to the middle level.

Step 3: stew mushrooms with onions.

Turn on the stove to a medium level and put a frying pan with the right amount of butter on it. When the fat warms up, throw chopped onion into it and simmer the vegetable for 3 – 4 minutes to transparency.

Then add mushrooms to the onion, pour 200 milliliters of pure distilled water into the pan, add salt, ground black pepper, chopped bay leaf, dried ground dill to taste and mix the mass with a wooden kitchen spatula. Stew onions with mushrooms for 15 – 20 minutes until half ready and almost complete evaporation of moisture.

Step 4: Bring the soup to full readiness.

While the mushroom dressing was being stewed, the water in the pan began to boil, and the potatoes began to boil. Through 15 – 20 minutes add onion with mushrooms to it and cook the soup until fully cooked 15 - 20 minutes. Then turn off the stove, cover the pan with a lid and let the first hot dish brew. 10 minutes. After using a ladle, pour the mushroom soup into deep plates, put sour cream to taste there and serve it on the dining table.

Step 5: Serve mushroom mushroom soup with potatoes.

Mushroom mushroom soup with potatoes is served hot, along with any kind of bread. This delicious and very tender first course can be supplemented with sour cream, whipped cream or homemade mayonnaise. It is pleasant to savor this yummy along with fresh vegetable salads or fresh vegetable cuts. Enjoy! Bon appetit!

- - If you are going to use dried mushrooms for making soup, then it is worth soaking them in lightly salted water for 2 to 4 hours. Then boil mushrooms in the same water in which they were infused for 40 - 60 minutes, add potatoes, fried onion dressing, spices, salt and bring the soup to full readiness for another 20 minutes.

- - If you have marinated boletus, you can cook soup from them, but first they, like dried ones, must be soaked in cold water, but for 2 hours. Then chop, stew with onions and throw into a pan with potatoes. After proceeding according to the recipe.

- - If you have harvested a late crop of oil, then during cleaning it is worth removing the spore-bearing part from old and overripe mushrooms, it contains a large amount of alkaloids.

- - It is advisable to use fresh mushrooms immediately, otherwise they will deteriorate in a few hours, but if you still decide to cook the soup not today, but for example, within 2 - 3 days, then the mushrooms should be put in an enamel bowl and send the container to the refrigerator, without covering it with a lid. In this case, the temperature in the refrigerator should be at least 2 - 3 degrees.

- - Despite all the useful properties of mushrooms, they should not be used by people with weak digestion and generally should not be given to children under 3 years of age. For everyone else, it is advisable to enjoy mushroom dishes no more than 1 - 2 times a week, since their frequent use can cause an upset of the gastrointestinal tract.

- - The spices and herbs indicated in this recipe can be supplemented with any others that are suitable for cooking first courses.

- - This type of soup can be boiled in vegetable broth or in any kind of broth.

- - Dressing can be cooked together with carrots.

From frozen mushrooms in broth. Moreover, you can cook it in different ways, so this first one will not be boring for a long time.

A simple soup made from frozen wild mushrooms

Mushrooms are pre-thawed - preferably slowly, in natural conditions. Then they are well washed - most often honey mushrooms are not processed in any way before freezing, that is, they are stored with the remnants of the earth and forest debris. When the water drains, the mushrooms are finely cut and poured into salted boiling water. After a quarter of an hour of boiling, potato cubes are laid in the future soup from frozen mushrooms. While they are cooking, frying is done from finely chopped onions and grated carrots. It is added to the dish when the potatoes are ready. A couple of minutes after the reunification of all components, the fire is extinguished, seasonings and chopped herbs are introduced into the frozen mushroom soup, and it is left to infuse for 10 minutes.

Cheese soup

If you are not too fond of such a modest soup, you can enrich it with additional ingredients. For example, cheese. But such a soup is prepared in a slightly different way: thawed, washed and strained mushrooms are fried until the color changes and excess water evaporates. Finely chopped carrots and onions are added towards the end of frying; as golden - introduce strips of bell pepper. The broth is heated in a saucepan (or just water, but it tastes better with broth). When the liquid boils, frying is laid, and after three minutes of cooking - potato straws. After making sure that the potatoes are ready, start pouring in a little grated processed cheese, vigorously stirring the soup from frozen mushrooms so that the cheese does not clump. At the very end, salt and spices are added, and the soup rushes to the table.

Bean mushroom soup

The longest cooking component in it is beans, so they will have to be soaked in advance, preferably in the evening. For a harmonious taste of beans, 100 g per quarter kilo of mushrooms is taken. In the morning, the beans are poured with fresh water and boiled over moderate heat. Half an hour later, mushrooms are poured into them - they go whole, uncut, into such a soup of frozen mushrooms. Two pieces of onions and carrots are cut (root crops can be rubbed) and placed in a saucepan. Please note: you do not need to fry them. Before removing the soup, it is salted and peppered, and already in the plates it is seasoned with herbs and a piece of butter. Very interesting taste! Just do not try to add potatoes - instead of it, beans are here, and its absence is a special highlight of the taste.

Mushroom noodle soup

It is with her that pasta will not work. The beginning is traditional - 200 g of mushrooms are thawed, cut and boiled for about 15 minutes. Large potatoes are peeled, rubbed and poured into mushrooms. Two onions and a carrot are roasted and sent after the potatoes. When the mushroom soup from frozen mushrooms boils again, noodles are poured (two and a half times less than mushrooms) and the pan is left on fire for the time indicated on the package with pasta. Shortly before the end, tomato paste (two spoons) is poured into the soup, it is peppered, salted and flavored with parsley, which will need to be removed after turning off the fire.

Soup puree

A very interesting recipe for mushroom soup - the photo clearly demonstrates how appetizing the result is. Mushrooms (a third of a kilo) are defrosted if you got them frozen; fresh must be boiled, frozen - only thawed. Large potatoes are cut into cubes and boiled. The chopped onion is allowed to become transparent in butter, after which mushrooms are added to it and stewed for about a third of an hour. Ready potatoes are caught with a slotted spoon and loaded into a blender along with roasted mushrooms. Having achieved a puree-like state, the mass is transferred to the water from under the potatoes. With stirring, the soup is brought to a boil, a glass of cream or milk is poured into it, and the gas is turned off. After a few minutes of infusion, you can start dinner.

from honey agarics

It is cooked in approximately the same way as usual, only mushroom broth is used instead of broth. To make the soup more fragrant and rich, mushrooms should be taken a pound. Thawed and washed, they are placed in boiling water for a quarter of an hour. Cut mushrooms or not - at your discretion. Smaller ones will be prettier than whole ones. Next, four potatoes are introduced, chopped into cubes or sticks. As soon as the soup boils again, half a glass of buckwheat-unground buckwheat is poured in, it cooks quickly and does not stick together. Roasting is made from onions and carrots, added to the pan with salt and seasonings. You can turn it off after ten minutes.

Soup with brisket

It makes a very tasty mushroom soup. Mushrooms and meat (buy better beef, it is not so fatty) should be taken equally - 300-400 grams per three-liter pan. First, the broth is cooked from the chopped brisket. This will take about an hour. Forty minutes later, when the foam stops appearing, defrosted mushrooms are placed in the broth. Boiled - six chopped potatoes, salt and paprika are thrown into the pan. Ten minutes later, a frying of two carrots and two onions is added. The readiness of the soup is determined by the potatoes. And it tastes better sprinkled with dill and sour cream.

Mushroom soup in a slow cooker

What is good about this device is that it eliminates many culinary actions. For example, to make soup from frozen mushrooms, chicken pieces, a couple of chopped potatoes, grated carrots, a whole onion, a spoon or two of washed barley, seasonings, a dill stalk and a third of a kilogram of thawed mushrooms are immediately put into the bowl. Water is poured - depending on the volume of the bowl - quenching is set for an hour forty - and you can go look for another useful or enjoyable activity. As the timer calls, laurel and dill are taken out, plates of two cloves of garlic and chopped onions and dill are thrown in. Another twenty minutes of the same mode - and you can call the table.

Nice addition

The most delicious soup is made from frozen mushrooms with garlic croutons. They are made quickly, and eaten even faster. Garlic is crushed (in a crush or by means of a meat grinder), mixed with salt, vegetable oil and chopped herbs, which was at hand. Black bread is cut (either sliced or diced, as you prefer) and fried in sunflower oil. When it is almost ready, dressing is added to the pan. With mushroom soup - that's it!

Any mushroom soup is tasty and fragrant. From the photo, evidence is looking at you - dishes prepared according to different recipes.

The Latin name for autumn mushrooms is translated as "bracelet". And this is very accurately noticed - in the fall, the tree trunk, like a wrist, embraces a ring of small mushrooms. After boiling, mushrooms shrink even more in size, and the soup with them looks very beautiful, as if with scattered amber beads.

It is also convenient that the mushrooms do not need to be cut, but simply washed thoroughly.

Wild mushroom soup will appeal to everyone - adults and children, vegetarians and lovers of meat food. After all, he will successfully compete with many first courses cooked in meat broth. A wonderful aroma will cheer you up in the most rainy and gloomy weather.

It’s nice to treat yourself in the fall to such a seasonal soup made from fresh mushrooms. In addition, they can be frozen or pickled. The calorie content of the finished dish is not at all high, only 25 kcal per 100 g of the product, and this is provided that, according to tradition, the soup is certainly seasoned with sour cream in a bowl.

Soup with mushrooms - step by step photo recipe

The mushroom broth turns out to be rich, with a well-tangible mushroom taste. By the way, if freshly brewed mushroom soup stands for a while, it will not lose its taste at all, on the contrary, during this time, the mushrooms will saturate it even more with aromas and tastes.

Cooking time: 1 hour 0 minutes

Quantity: 6 servings

Ingredients

Honey mushrooms: 500 g
Water: 1.8 l
Potatoes: 450 g
Onion: 150 g (1 large or 2 medium onions)
Carrot: 1 medium or 2 small
Flour: 1 tbsp. l.
Sunflower oil:for frying vegetables
Bay leaf: 1-2 pcs.
Cinnamon: pinch
Allspice and black peppercorns:a few peas
Fresh greens: for serving

Cooking instructions

Soup with mushrooms is ready. It is advisable to let it brew for 10 minutes. Then pour into portioned plates, add greens to each and you can try.

Frozen mushroom soup recipe

Frozen mushrooms before making soup can not be boiled, but only rinsed well in cold water. But practice shows that they will be tastier if they are boiled for at least 10 minutes, and then discarded in a colander.

For this recipe you will need:

0.5 kg honey mushrooms;
bulb;
butter - 1 tbsp. l.;
flour - 1 tbsp. l. with a slide;
sour cream - 2 tbsp. l.;
salt, pepper - to taste;
2 liters of water.

Step by step process:

Defrost mushrooms at room temperature, boil for a quarter of an hour in clean water.
Drain the liquid into a separate bowl, later you will have to cook sour cream dressing and the soup itself on it.
Chop the onion head in advance and brown it in a frying pan greased with vegetable oil.
Melt a piece of butter in a deep frying pan.
Pour flour into it and fry it over low heat until creamy.
Then add sour cream and stir quickly until you get a flour lump.
Using a ladle, pour the mushroom broth into the pan. Pour in one ladle - and stir thoroughly, the other - and stir again. Do this until you get a very liquid sour cream and flour dressing.
Remove the pan from the heat and pour the mixture into the saucepan with the remaining mushroom broth.
Put honey mushrooms and sautéed onion there, salt, mix and boil for another 10 minutes over medium heat.
Close the lid and let it brew for a few minutes.

with marinated

The peculiarity of this soup is that the mushrooms do not need to be boiled, they just need to be washed under running cold running water.

Put pickled mushrooms in the soup after the potatoes are completely cooked, otherwise, due to the vinegar contained in the mushrooms, it may remain hard.

1 cup pickled mushrooms;
2-3 potatoes;
0.5 cups of pearl barley;
1 onion;
1 carrot.

How to cook:

Pearl barley cooks rather slowly, so it must first be soaked for at least an hour in cold water.
After that, put to cook with potatoes.
Chop onions and carrots. You can add them raw along with cereals and potatoes. Or fry in oil and add at the final stage of cooking immediately after the mushrooms.
Salt the soup to taste, remembering that salt will also pass into the broth from pickled mushrooms, cook for 10 minutes.
Then pepper, add bay leaf and cook for a couple more minutes. Serve with sour cream.

Mushroom cream soup

Unusual mushroom soup-puree will be prepared according to the original Italian recipe. For him you will need:

1-2 cups of mushrooms, boiled in advance;
3 pre-boiled in uniform and peeled potatoes;
1 stalk of leek;
1 onion;
2 cloves of garlic;
3 sprigs of thyme or other fragrant herb;
0.5 cups of cream.

For 1.5 liters of vegetable broth:

1 onion, washed with peel;
1 carrot;
1 celery stalk;
green leek leaves.

To start, make a vegetable broth with an unpeeled onion cut in half (the onion peel will give a nice amber color), cut into 3 parts of a carrot, a stalk of celery and a green part of a leek. Boil all this in 2 liters of water for 15-30 minutes.
Pour a little oil into another pan, put the chopped white leek stalk, sprinkle with thyme petals, salt, pepper and simmer a little.
Chop the peeled onion, chop the garlic, add them to the leek and simmer again.
Mashed boiled potatoes and boiled mushrooms put in a saucepan with onions, mix and pour all the broth.
Bring to a boil, pour in the cream and cook covered for about 20 minutes.
Grind the finished soup with a blender until smooth.

Cream soup with cheese

The original cream soup with processed cheese and mushroom flavor will amaze guests and households on the spot.

300 g honey mushrooms;
2.5 liters of water;
2-3 potatoes;
2 onions;
1 medium sized carrot;
1-2 packs of processed cheese, Friendship type.

The more cheese you use in this recipe, the richer the flavor will be, and the dish may not even need to be salted.

Further actions:

Boil mushrooms for 20 minutes.
At this time, cut and sauté the onion and carrots.
Cut potatoes and cook with mushrooms until tender.
Add roasted vegetables.
Grate the cheese and put it at the last moment, when the soup is almost ready.
Boil it, stirring constantly, until the curds are dissolved.
Then blend well with an immersion blender. The peculiarity of cream soup is its very thin consistency.

Before preparing the soup, mushrooms must be properly boiled. It is recommended to drain the first water 5 minutes after boiling. Then pour the mushrooms with fresh water, and cook for 20-40 minutes, depending on the size of mushrooms.

Mushroom soup can rightfully be called one of the most common gourmet dishes. And this is not surprising, because the aroma and taste that it possesses will not leave indifferent any gourmet. Among all mushroom dishes, one of the most popular is mushroom soup, which has an original and unsurpassed taste.

Choice of mushrooms for soup

You can cook mushroom soup from mushrooms with or without additional vegetables, the main thing is to choose and prepare the main ingredient - mushrooms - correctly. According to many chefs, so that the soup has a more pronounced flavor, it is best to give preference to fresh mushrooms. Naturally, in addition to fresh mushrooms, you can also use frozen ones, they do not differ in taste, but the aroma of the finished dish will not be so rich. In addition to frozen and fresh, you can use dried mushrooms.

The versatility and benefits of the dish

In addition, soup made from mushrooms is very nutritious, and its calorie content is minimal. So, 100 grams of the finished product contains only 18 calories.

cooking recipes

It is quite simple to prepare soup with mushrooms, because the variety of recipes today is great, and every housewife can easily choose the most suitable recipe for herself.

Ingredients:

Cooking steps:

Wash the mushrooms thoroughly and boil them for detoxification.
Mushrooms are finely chopped, lowered into clean water and boiled for another 10 minutes after boiling.
While the mushrooms are boiling, you need to wash, peel and chop the potatoes. Further, it is added to the mushrooms and boil everything together for another 30 minutes. At this stage of cooking, you need to add salt and spices, everything except greens.
To prepare the frying, it is necessary to heat sunflower oil in a frying pan, add pre-chopped carrots and onions. The duration of frying is about 10 minutes until the vegetables become golden in color.
Next, the frying is moved to a boiling pan, greens are added. The soup is cooked for another 10 minutes.

After cooking, cover the pan with a lid and leave for about 1 hour. This time will be enough for the soup to infuse and acquire a more pronounced flavor. Immediately before serving, add sour cream to a plate.

Cream soup preparation

In addition to the usual fresh mushroom soup, you can also cook an unusual delicacy called cream soup, which is sure to please every gourmet. For this preparation, different types of cheese are used, mostly hard.

Ingredients:

Honey mushrooms - 500 g.
Raw potatoes - 400 g.
Cheese - 250 g, it is best to use hard cheese, then the aroma and taste of the finished delicacy will be more saturated.
Onions and carrots - 1 each.
Tomato paste or sauce - 2 tablespoons.
Sunflower oil - 2 tablespoons.
Spices - salt, sugar, basil and ground pepper.

Preparation consists of the following steps:

7 minutes before readiness put the basil.

Mushroom soup prepared according to this recipe can be served both hot and cold. Just before serving, you can add finely chopped greens to the plate.

Secrets of a delicious dish

In general, mushroom soup is easy to prepare, however, there are some secrets, knowing which you can get just an amazing ready-made dish.

Honey mushrooms belong to the category of mushrooms that lend themselves perfectly to any type of processing. But many experienced chefs believe that mushroom soup is the most delicious, extremely nutritious and very fragrant. By the way, for its preparation, you can use not only fresh, but also dried, frozen and even pickled forest products. Each of these options is worth considering in more detail.

It is best to make mushroom soup from fresh mushrooms. This can be done at the end of August, when the main season begins. It is autumn mushrooms that are able to convey the unique taste and aroma of the forest to the finished dish.

For a classic version of the soup, you will need a minimum set of products:

0.5 kilograms of fresh mushrooms;
3 liters of drinking water;
1 medium onion;
6 - 7 potatoes;
1 carrot;
a little salt and any spices;
fresh greens.

To make mushroom soup, you need:

Peel the potatoes, cut into large sticks, and then pour them with water and boil for 20-25 minutes.
At the same time, dip the mushrooms in boiling water for 3 minutes. Then they should be thoroughly washed under running water. Small mushrooms can be left whole, and large ones can be chopped arbitrarily.
Gently chop the onion into cubes. Carrots can be simply rubbed on a grater.
Boil a measured amount of water in a large saucepan.
Put half-cooked potatoes, grated carrots and mushrooms into it.
As soon as the vegetables are ready, add chopped onions.
After 7 - 9 minutes, the dish can be salted, spices and herbs can be added to it.
Turn off the fire. This soup should be allowed to brew a little.

As a result of these simple actions, a tasty, fragrant and quite nutritious first course is obtained. The hostess will only have to pour it on plates and invite the household to the table.

With melted cheese

True gourmets believe that mushroom soup will be much tastier if cooked with the addition of melted cheese.

For such a recipe you will need:

500 grams of mushrooms (preferably fresh);
1 carrot;
salt;
11 stalks of celery;
1 large onion;
3 tablespoons of melted cream cheese;
vegetable oil.

How to make such an unusual soup:

The first step is to sort and rinse the mushrooms thoroughly. If too large specimens come across, then it is better to cut them into pieces.
Chop the vegetables (carrots, celery stalks and onions) into small cubes.
Pour a little oil (30 - 40 grams) into the soup pan. Pour chopped vegetables there and sauté them.
Add mushrooms. Saute them with vegetables. At the same time, add any spices and salt.
Pour hot water over the food and slowly bring the contents of the pot to a boil.
Cook for about 20 - 25 minutes.
Add cheese and stir well. As soon as the mass boils again, turn off the fire.

Unusually tender and appetizing cheese soup with mushrooms is almost ready. Let him rest a little.

From frozen mushrooms

In winter, when it is almost impossible to find fresh forest products, it is easy to make soup from frozen mushrooms.

This is really very easy to do.

Before starting work, you need to prepare:

400 grams of frozen mushrooms;
1.5 liters of water;
3 large potatoes;
1 small onion;
a little salt;
20 grams of butter;
1 carrot;
some pepper.

Description of the soup preparation process:

Mushrooms must first be thawed, and then be sure to rinse and crumble. Small ones can not be touched.
Vegetables must first be peeled and then chopped. It is better to cut the onion into half rings, potatoes - into large cubes, and just rub the carrots.
Transfer the mushrooms to a bowl. Then they should be filled with water and put the container on fire.
After 20 minutes, when they are a little cooked, add potatoes. Cook for about 10 more minutes
Prepare roast separately. To do this, heat the oil in a frying pan. Pour onion into it and sauté for about a couple of minutes. After that, add carrots and fry it together with onions for another 5-6 minutes.
Transfer the cooked roast to a bowl.
Add salt and pepper a little. Boil after that for 10 minutes.

In general, the preparation of such a soup takes no more than ¾ of an hour.

The dish turns out to be unusually fragrant and, interestingly, low-calorie. For those who are trying to eat right, this is especially important.

Delicate soup-puree from mushrooms

Mushrooms can also be used to make a wonderful puree soup. There may be many options here.

For the simplest of them you will need:

200 grams of mushrooms (fresh or frozen);
3 potatoes;
2 large onions;
250 milliliters of cream.

The whole process consists of four steps:

First you need to randomly chop the peeled potatoes and boil in slightly salted water.
Defrost mushrooms (if necessary) and rinse. After that, they must be cut into pieces. Chop the onion into medium dice. Fry mushrooms with onion in vegetable oil.
Transfer them to a blender. Add boiled potatoes to it. Whip it all up well.
Send the resulting mass to the pan and pour the cream. As soon as the mixture boils, the fire can be turned off.

Crackers are the perfect addition to this soup. You can buy them at the store, but it's better to make your own. To do this, just cut a couple of pieces of white bread into cubes and dry in the oven.

Recipe for those who fast

On the eve of religious holidays, when many foods are banned, you can always cook lean mushroom soup.

There is one very interesting option for which you need:

450 grams of mushrooms (frozen or fresh);
2 onions;
4 potatoes;
2.5 liters of drinking water;
100 grams of buckwheat;
1 large carrot;
2 teaspoons curry.

To make such a first dish, you need:

Peel vegetables (carrots and onions), cut into cubes, and then lightly sauté in vegetable oil.
Rinse the mushrooms thoroughly and cut the same (if necessary).
Chop the peeled potatoes.
Pour clean water into a saucepan and boil it.
Add vegetable fry, mushrooms and cook all this for about a quarter of an hour.
Add buckwheat and cook for another 5 minutes.
Add prepared potatoes. Salt and pepper lightly. Cook after that for another quarter of an hour.

Ready-made soup with mushrooms turns out to be unusually fragrant, and buckwheat gives it an original unique taste.

From dried mushrooms

Some housewives are sure that none of the options described above can be compared with dried mushroom soup. After such pre-treatment, the mushrooms acquire a special, incomparable aroma.

In this case, for the soup you will need:

50 grams of dried mushrooms;
4 medium potatoes;
60 grams of wheat flour;
1.3 liters of water;
80 grams of butter.

How to cook soup from dried mushrooms:

Rinse the mushrooms, put them in a clean bowl, and then pour hot water and leave for about half an hour. After that, the liquid from the mushrooms must be filtered and squeezed slightly.
Pour the remaining water into a saucepan and bring with boiling water to the desired amount according to the recipe.
Mushrooms randomly cut. Pour them into a pot of water and cook for 40 minutes. Salt a little (to taste).
Peel and randomly chop the potatoes. Pour it into the pan and cook with mushrooms for another 20 minutes.
Lightly fry the flour in oil, and then dilute it by adding a little mushroom broth to the pan.
Add the cooked stir fry to the soup and cook for about a couple more minutes.
Turn off the fire. Let the soup brew covered for 10 minutes.

Such a dish will be much tastier if served with sour cream, sprinkled with fresh chopped herbs.

Cooking with noodles

To make honey mushroom soup more satisfying, it can be cooked with vermicelli or noodles.

For this option you will need:

250 grams of mushrooms (fresh);
150 grams of noodles (take ready-made or make it yourself in advance);
1 carrot;
salt;
25 grams of sour cream;
1 bay leaf;
1 onion;
5 potatoes;
1 clove of garlic;
peppercorns;
vegetable oil.

We will prepare such a dish step by step:

Peeled potatoes cut into small cubes, and then put in a saucepan, pour water and put on fire.
Add carrots to it as well. First, you need to rub it on a grater with large cells.
Chop the onion into cubes and sauté it in oil in a frying pan.
Add washed mushrooms and grated garlic to it.
Pour sour cream over it all and put a few peppercorns. Simmer over low heat for 10 minutes.
Transfer the prepared roast to a bowl. Boil it together with vegetables for 7 - 8 minutes, and then add the noodles and mix.
Add some salt to taste. Let the contents of the pot boil for another 5 minutes and turn off the heat.

Now the finished soup should be allowed to brew a little. After 10 - 15 minutes, it can be safely poured into plates.