Mushroom and flour soup. What mushrooms are best for soup? The most delicious recipe for porcini mushrooms

Gas supply 25.01.2024

Gas supply

Noble porcini mushrooms are great for preparing a wide variety of dishes. But they are especially good in a clear, unusually aromatic and rich soup. Let's consider the options and subtleties of their cooking. We present 3 recipes for soups made from fresh, dried and frozen porcini mushrooms.
Recipe contents:

There is nothing healthier for lunch than a bowl of fresh hot soup. This is extremely healthy food for the body, and mushroom soup is also quite easy and quick to cook. For the dish, fresh, frozen, dried, canned, pickled mushrooms are used. However, those that are at hand. Soup made from fresh mushrooms is especially appetizing and tasty. But most often soups are cooked using dried porcini mushroom.

Soups are usually supplemented with various products: potatoes, carrots, onions, cereals, pasta, beans, cabbage, etc. Although some chefs believe that porcini mushrooms are self-sufficient and additional products simplify their taste, so they do not recommend adding cereals or vegetables.

Cream of mushroom soups are very common. They are boiled in the same way as regular ones, then cooled, pureed in a blender to a puree consistency and heated again without bringing to a boil. And for the soup to be tastier, it must be given time to brew a little.

How to cook porcini mushroom soup - cooking secrets

Mushroom soup has long been considered one of the gourmet gourmet first courses, but anyone, even an inexperienced cook, can prepare it. To know how to cook porcini mushroom soup, you need to know general recommendations, then the soup will have a fragrant and rich mushroom flavor.

For porcini mushroom soup, use any mushrooms. Fresh ones are placed raw or pre-fried. The roasting process will reveal the unique mushroom aroma.
The richest and most delicious yushka is made from dried mushrooms. They are pre-soaked in hot water for 1 hour to reveal their taste.
Standard proportion of dry mushrooms: 1 tbsp. for 3 liters of water.
Pickled and salted mushrooms will give the soup a refined taste, and the combination of salted and fresh mushrooms will give an unforgettable aroma.
For a rich soup, add dried mushrooms, ground into powder, to the soup. This will make the dish richer and denser.
Spices add richness to any soup. But porcini mushroom soup does not need additional additives. It can only be supplemented with ground black pepper and herbs.
Flour will give the dish density and thickness. It is pre-fried in a frying pan, and then diluted with broth and added to the main mass.
French chefs claim that the aroma and taste of mushroom soup is revealed only after 3 minutes of boiling and 20 minutes of infusion.
The dish is served with sour cream, herbs and crackers.
Dried mushrooms can be prepared for future use in the summer. Moreover, they also retain all trace elements and nutrients, and most importantly the aroma.
Store dried mushrooms in a dry place in a paper bag or cardboard box.

Porcini mushrooms belong to the first category of elite mushrooms. They are very well perceived and absorbed by the body, contain a beneficial substance that affects the strength and growth of nails, hair health and skin elasticity. There are many recipes for their preparation, but soup is considered a classic.

Calorie content per 100 g - 36 kcal.
Number of servings - 5
Cooking time - 50 minutes

Ingredients:

Porcini mushrooms - 300-350 g
Water - 1.5 l
Carrots - 1 pc.
Dill, parsley - 2 sprigs
Bay leaf - 2-3 pcs.
Onions - 2 pcs.
Potatoes - 4 pcs.
Olive oil - 2 tbsp.
Salt - 1 tsp. or to taste

Step-by-step preparation:

Clean the mushrooms from sand and branches. Place in cold water and soak for 15 minutes. Afterwards, wash each mushroom thoroughly. Chop larger specimens more finely. Place the mushrooms in a saucepan, cover with drinking water and boil for half an hour. When the mushrooms begin to sink to the bottom of the pan, they are ready.
Remove the boiled mushrooms from the broth, place on the countertop and dry. Then fry in olive oil until golden brown. Return them to the broth.
Saute the onions in a frying pan in oil until transparent and add to the pan.
Peel the potatoes and carrots, wash them, cut them into pieces and put them in the soup.
Place the pan on the stove, boil and simmer until the vegetables are cooked.
In 5 minutes, add the bay leaf, season with salt and pepper and add chopped herbs.

When there is a blizzard outside the window, but you don’t want to go for groceries, a bunch of dried porcini mushrooms will be a real salvation. From them you can quickly cook the most ordinary, yet delicious mushroom soup, which is very tasty served with sour cream.

Ingredients:

Dried mushrooms - 50 g
Water - 1.5 l
Potatoes - 4 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Bay leaf - 1 pc.
Peppercorns - 2 pcs.
Butter - for frying
Wheat flour - 1 tbsp.
Sour cream - for serving
Greens - a bunch
Salt - 1 tsp. or to taste

Step-by-step preparation:

Wash the mushrooms, pour boiling water over them and leave to steep for 20-25 minutes.
Peel the onion and carrots, finely chop the first one, grate the second one on a coarse grater. Sauté vegetables in a frying pan in butter until golden. At the end, add flour, stir and fry for a couple of minutes.
Rinse the swollen mushrooms under running water, chop and add to boiling water. Then pour in the water in which they were soaked.
After 20 minutes, add the diced peeled potatoes. After 10 minutes, add salt and pepper, add the roast, bay leaf and cook until the potatoes are ready.
Leave the finished soup to steep for 15 minutes and serve with sour cream and herbs.

Many chefs believe that frozen mushrooms are not the best option for mushroom soup, since the stew with them is not particularly rich and aromatic. But there are exceptions to any rule, and this recipe is proof of that.

Ingredients:

Frozen porcini mushrooms - 500 g
Pearl barley - 250 g
Frozen green peas - 250 g
Parsley root - 100 g
Celery root - 100 g
Water - 2.5 l
Garlic - 3 cloves
Allspice peas - 2 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Butter - for frying
Sour cream - 2-3 tbsp.
Salt - 1 tsp.

Step-by-step preparation:

Peel, wash and dry all vegetables and roots. Cut the onion into cubes, celery, parsley and carrots into strips, potatoes into cubes, and finely chop the garlic.
Fill the frozen mushrooms with cold water and leave for half an hour. Drain them in a colander, rinse and cut into pieces.
Melt the butter in a frying pan and fry the onion for 5 minutes.
Add mushrooms and cook over moderate heat for 10 minutes.
Pour water into a saucepan, boil, add parsley and celery and simmer for 10 minutes.
Place the carrots in the pan and cook for 10 minutes.
Add the potatoes to the pan and cook the soup for another 10 minutes.
Add mushrooms and onions and continue cooking for 5 minutes.
Boil the pearl barley until tender in advance and season the soup with it.
Add green peas, bay, allspice, chopped garlic, dill and stir.
Cook for 20 minutes over low heat, skimming off the foam. Season with salt 5 minutes before readiness and leave the soup to steep under the lid for 15 minutes.

We cook even more deliciously
When cooking mushroom soup, you can use garlic, celery, parsley root, suneli hops, and tarragon as spices. You can replace (partially or completely) sunflower oil with butter or olive oil, but when adding oil, it is important to consider that the mushrooms themselves have a “fatty” taste.
When preparing mushroom soup, you can add cheese (hard or processed), milk or cream for a more velvety consistency. Potatoes can be replaced with turnips, pearl barley or rice.

For a tasty and rich soup, boletus, boletus, boletus, and boletus are suitable, and for strict fasting and for dietary soups, use puffballs, russula, champignons and oyster mushrooms. As a rule, wild mushrooms are not mixed with mushrooms brought from farms.

How to Serve Mushroom Soup
Mushroom soup is served with fresh white bread, green onions and sour cream, and cream of mushroom soup is served with croutons or croutons.

How much dried mushrooms to use for soup
In order to prepare 4 liters of soup from dried forest mushrooms, you need to pour 5 large handfuls of dried mushrooms with water for 1 hour, then cook the broth from them for 10 minutes.

How to cook lean mushroom soup
Mycelium is considered a lean soup, but if you need a strictly lean dish - when frying onions, vegetable oil can be replaced with mushroom broth (but not from champignons) - any mushrooms with an oily surface, for example, will do. honey mushrooms

How to thicken mushroom soup
Boil the potatoes separately from the broth, grind them into puree and add them in this form to the mushroom soup 5 minutes before the end of cooking. You can add chopped boiled eggs in the same way.

How long does mushroom soup last?
3-4 days in the refrigerator.

If mushroom soup is bitter
The bitterness of mushroom soup does not at all indicate the presence of inedible mushrooms in the soup. For example, if mushrooms are not carefully cleaned, pine needles and moss could get into the soup, which can ruin the taste of the dish. Russula, dried mushrooms that have been dried at unmerciful temperatures, as well as mushrooms that are too old can become bitter. To remove bitterness, you can add sour cream for softening and black pepper for spiciness.

Preparing mushroom soup for the winter

Products
Mushrooms (porcini, boletus, boletus and the like) - 400 grams
Garlic - 3 cloves
Carrots - 1 piece
Onion - 1 piece
Citric acid - 4 grams
Laurel - 1 leaf
Black peppercorns - 3 pieces
Water - 0.5 liters
Dill and parsley - to taste

How to prepare mushroom soup for the winter
1. Peel, rinse, and place the mushrooms in a saucepan.
2. Pour water over the mushrooms, cook together with chopped herbs and grated carrots.
3. After half an hour of cooking, strain the broth, add salt, sweeten, add citric acid and stir.
4. Cool the mushrooms a little, chop them into small pieces, place them in sterilized jars, add bay leaves and pepper, peeled garlic and pour in the broth.
5. Line a deep saucepan (so that the jar can fit in it) with a towel, fill it with water and put it on the fire.
6. When the water in the pan warms up to the temperature of the cans, place the can of mushroom soup in the pan.
7. After the water boils, reduce the heat and sterilize the jar of soup for 1 hour.

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.

Mushroom dishes are distinguished by an appetizing aroma and 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, gourmets, and caring housewives who want to pamper their loved ones with healthy food. Check out the best proven recipes that make it easy to make delicious soup.

How to choose mushrooms for cooking

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

Decide on the place of purchase. During the mushroom season, mass trade in mushrooms begins; they are sold in markets, shops, and along highways. Purchase this product only in stores. The gifts of nature collected from roadside places are saturated with harmful substances.
Pay attention to the appearance of the product. There should be no stains, darkening or dirt on the mushrooms.
Take a fresh product with a cap that fits tightly to the stem. If pressing on the surface of the mushroom leaves a dent, it is definitely stale. The insides of a fresh product are dry and monochromatic; 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), and the integrity of the film (if any).
When choosing pickled mushrooms, pay attention to the packaging (the best is a transparent glass container), the size of the product (small), the marinade (light, transparent, without clouding), the composition on the label (which describes the type of mushroom, the presence of chemical and flavoring additives), expiration date shelf life (maximum 2 years).
When choosing dried mushrooms, give preference to aromatic 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 their nutritional value, taste, and the presence of toxic substances, mushrooms are divided into the following types:

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

Step-by-step recipes for preparing delicious mushroom soup

Mushroom first courses are very varied. The choice of recipes and cooking technology depends on your taste preferences, types of mushrooms and the availability of the necessary products. Many people prepare the dish with the addition of cereals (rice, barley, buckwheat, millet), others like mushroom soup with meatballs, others 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 it turns blue, it means there is toadstool in the pan.
Dried mushrooms, pre-soaked in milk, will give the dish a richer taste.
Boletus and boletus mushrooms make the soup darker, this is quite normal.
Boiled gifts of nature should be rinsed well with cold water.
To preserve the mushroom flavor, cook them over medium heat.
It’s easy to know when a mushroom dish is ready – the raw product will float to the surface, and the finished product will settle to the bottom.

Classic with potatoes

Prepare a traditional version of the soup in which mushrooms retain their unique forest aroma. The calorie content in 100 g of this dish is 32 calories. To prepare 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;
bay leaf – 1-2 leaves;
butter – 2 tbsp. spoons;
salt, black pepper.

Clean the well-washed mushrooms, cut into medium pieces, and lightly fry in butter. Place the fried product in a saucepan with boiling water and simmer over low heat for about half an hour.
Peel the potatoes, chop them 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 bay leaf and 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 greatest amount of nutrients. Soup with frozen food in a slow cooker turns out tasty and aromatic. Rice gives it thickness, tomatoes give it a pleasant sourness, and meat gives it even more flavor. Calorie content in 100 g of dish is 62 kcal. Required ingredients:

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

Preparation:

Thaw the mushrooms and boil a little. To make the taste more intense, you need to fry them a little in vegetable oil.
Wash the vegetables well and remove the skins. Cut potatoes into cubes; Chop the onion, carrots, celery, grate the tomatoes using a fine grater.
Place prepared vegetables, mushrooms, washed rice, bay leaves, salt and pepper into a multicooker container (Redmond or Polaris). Fill everything with water.
Set the “quenching” program for 1 hour.
Serve the finished mushroom soup with sour cream.

With chicken broth and barley

Many people believe that it is impossible to prepare a tasty dish with barley. But if you follow the step-by-step recipe, mushroom soup with this grain turns out delicious. Calorie content in 100 g of dish is 95 kcal. For preparation you need:

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

Cooking sequence:

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

Champignons with vermicelli

The ideal spring dish is a light soup with mushrooms and noodles. This is a good first dish to feed a child. Calorie content per 100 g – 62 kcal. Required ingredients:

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

Cooking sequence:

Melt the butter in a preheated frying pan and fry the garlic and onion (after chopping it first).
Add champignon slices to the onions that have become transparent and fry until the moisture disappears from the pan.
Cut the peeled potatoes into cubes.
Rinse the meat, dry it with a napkin, cut into strips. Place it on the champignons, fry a little, then add the potatoes and pour broth and wine over everything.
Cook the soup until the potatoes are cooked. Then add the noodles and cook 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, you can use cheeses with different seasonings in each recipe. Calorie content per 100 g – 44 kcal. The following ingredients are needed:

onions – 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 the champignons and dry. Sprinkle them with oil, mix with garlic crushed through a press, seasonings and large onion rings.
Place the champignons in the oven to bake for 30-40 minutes, preheating it.
Then puree the baked champignons, adding hot broth.
Combine mushroom puree with cream and melted cheese. Simmer for 3-5 minutes over low heat.

Puree bean soup with dried mushrooms

Compared to fresh ones, dried mushrooms have a richer aroma. In order not to interrupt their taste, no seasonings are used in the soup. Beans add richness to this dish. Calorie content per 100 g – 58 kcal. Required ingredients:

white beans – 1 cup;
heavy cream – 100-150 g;
medium-sized carrots – 1 pc.;
small onion – 1 pc.;
dried mushrooms – 200-250 g;
1 tbsp. spoon of butter (butter);
a little greens, salt.

Cooking sequence:

Fill the dried mushrooms with water and leave them to swell for several hours. Then cook the product in the same liquid.
6-8 hours before cooking, pour cold water over the beans. Drain the liquid and pour the beans into the saucepan. Fill the beans with water (1.5 liters), place them on the stove, and bring to a boil.
Afterwards, remove the foam with a slotted spoon, add salt, and reduce the heat.
After 15-20 minutes, add onions and carrots (finely chopped) into the container. Cook further until the beans soften.
Afterwards, add half of the pre-cooked mushrooms, cut into slices.
Chop the rest of the mushrooms into small pieces and fry with butter.
When the soup is ready, remove the mushroom slices (they will decorate our dish).
Using a blender, puree the soup 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 and garnish with mushroom slices.

A simple recipe for fresh boletus and boletus

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

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

Cooking method:

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

A traditional dish of Russian cuisine is solyanka - a spicy, sour and salty soup. Try this unusual recipe with meat broth. Calorie content per 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;
greens, salt.

Cooking sequence:

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

Video

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

How to cook honey mushroom soup with tomatoes

Oyster mushroom soup with cream and butter

Fragrant mushroom soup with homemade noodles

How to cook forest mushroom soup with herbs

A quick and tasty recipe for chanterelle soup

Preparing Lenten Diet Soup with Mushrooms

Since ancient times, many delicious dishes have been prepared from mushrooms in Rus'. We will now tell you how to properly cook mushroom soup. Interesting soup recipes using different types of mushrooms are waiting for you below.

How to cook mushroom soup from fresh mushrooms?

Ingredients:

water – 2.5 l;
fresh mushrooms – 350 g;
potatoes – 3 pcs.;
onion – 1 pc.;
medium-sized carrots – 1 pc.;
vermicelli – 100 g;
vegetable oil – 30 ml;
salt;
pepper;
crushed – 40 g.

Preparation

Wash the potatoes, peel them and cut them into cubes. Boil water, add prepared potatoes to it and cook for about 20 minutes. Also peel the onions and carrots. Finely chop the onion, and cut the carrots into small strips or pass them through a grater. Fry the onion in oil. We wash and chop the mushrooms, add them to the onion and simmer for 6 minutes. Then add the carrots, mix and cook for another 5 minutes. Place the roast, noodles, salt and pepper into the soup and cook for 10 minutes, covered. At the very end, pour in the greens, turn off the heat and let the soup brew for 15 minutes.

How to cook mushroom soup from champignons?

Ingredients:

fresh champignons – 200 g;
water – 2 l;
potatoes – 4 pcs.;
pasty - 2 pcs.;
onion – 180 g;
carrots – 170 g;
salt;
greenery.

Preparation

Peel the potatoes and cut them into cubes. Grate the carrots, chop the onion, and cut the mushrooms into slices. Boil water, throw potatoes into it and cook until almost done. Fry chopped onions and carrots. We also put the mushrooms here and fry for another 15 minutes. Place the frying in the pan with the potatoes. 3-4 minutes before the soup is completely ready, put the grated processed cheese into the pan and stir well. The cheese should be completely dissolved. Before serving, sprinkle the soup with chopped herbs.

How to cook mushroom soup from porcini mushrooms?

Ingredients:

potatoes – 300 g;
porcini mushrooms – 400 g;
onion – 130 g;
carrots – 140 g;
water – 2 l;
salt;
pepper.

Preparation

Heat the water, put the potatoes cut into pieces into it and cook for about a quarter of an hour. We clean the mushrooms, cut them into slices and fry them in vegetable oil until tender. Salt and pepper them to taste. Cut the onions and carrots into half rings and sauté until golden brown. Add the roast and mushrooms to the pan with almost ready potatoes, salt, pepper and boil for another 20 minutes. And when serving in such a soup, it’s very good to add sour cream.

How to cook chanterelle mushroom soup?

Ingredients:

beef ribs – 400 g;
fresh chanterelles – 300 g;
onion – 1 pc.;
carrots – 1 pc.;
potatoes – 3 pcs.;
salt;
water – 1 liter;
pepper;
garlic – 3 cloves.

Preparation

We divide the beef ribs into pieces, put them in a saucepan and add water and bring to a boil. We must remove any foam that will form. Add pepper and salt and cook the beef ribs for at least 1.5 hours over low heat. At this time, we sort out the chanterelles ourselves and wash them thoroughly, removing the remaining soil, sand and other foreign objects. Place them in a deep container and fill them with boiling water. Leave them in hot water for about 20 minutes. And then rinse under running water. We prepare the vegetables: cut the potatoes into large cubes, and the onion into half rings. Cut the carrots into small slices. Peeled garlic cloves are either crushed or finely chopped. So, the bones are cooked, we separate the meat from them. Return the meat to the soup and discard the bones. Add prepared vegetables to the soup and cook for about 20 minutes. Then add the mushrooms and cook for another 15 minutes. Next, taste it. If necessary, add pepper and salt. Serve the finished mushroom soup to the table immediately. Bon appetit!