Mycelium from fresh mushrooms recipe. Mushroom soup with tomatoes. Mushroom soup made from frozen mushrooms with barley

Mushrooms are an excellent and healthy source of protein that a person needs. Their difference from animal protein is that mushrooms are digested and absorbed much faster, simultaneously saturating the human body with plant vitamins and minerals that are not found in meat or poultry.

A dish like mushroom soup is very healthy. It is a well-known fact that we definitely need to eat a hot first course at least once every two days for the harmonious functioning of the gastrointestinal tract. Mushroom soup is also good because the process of preparing it is short and not complicated.

Mushroom soup - preparing food and dishes

Before you start preparing the soup, prepare the following equipment - a frying pan, a saucepan in which the soup will be cooked, a cutting board, a sharp knife, 2-3 plates for the ingredients of the future dish, a blender.

Mushrooms for soup can be taken not only fresh, but also frozen or dry.

What mushrooms should you choose if you buy them fresh? In the old days, any would have been ideal - white and boletus, russula, honey mushrooms, chanterelles. But today the environmental situation has worsened due to the large number of vehicles, hazardous industries and industrial plants. If you collect mushrooms yourself and realize that they grew in an environmentally unpolluted place, for example, in a forest, then you can safely use them for cooking.

But if you buy them at the market, then there is no guarantee where these mushrooms were collected - in a coniferous forest, near a busy road, or in an environmentally unsafe place for life. There are known cases of poisoning, and not even so much with poisonous mushrooms as with ordinary ones.

It is for this reason that it is better to buy mushrooms grown artificially. For example, champignons, which are sold in any store all year round and are relatively inexpensive.

Mushroom soup recipes

Mushroom soup puree

There is, perhaps, no soup with a more delicate consistency than pureed soups. The ingredients are ground and form a tasty mush in a light broth.

Try to prepare a healthy and tasty dish - pureed mushroom soup.

Required ingredients:

• 500 grams
• Potatoes 4 pieces
• Onion 1 piece
• medium size 1 piece
• Fresh parsley
• Cream 10% fat 400 grams
• Salt, black pepper
• Vegetable oil (for frying)/

Cooking method:

Peel the onion and chop finely. Wash the mushrooms well and cut each into 2-3 pieces. Heat a frying pan, coat it with oil using a silicone brush, and place the onion in the frying pan. Fry it for about three minutes until golden brown, then add the chopped mushrooms. Fry the onion-mushroom mixture for about 10 minutes.

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

Peel the potatoes and cut them into small cubes.

Boil the vegetables for 15 minutes, add salt. Once the carrots and potatoes are cooked, drain most of the liquid into a separate container. Add the mushroom and onion mixture to the saucepan and puree in a blender until mushy. If the soup turns out to be very thick, add vegetable broth.

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

Serve the finished soup, garnishing the dish with herbs.

Mushroom soup made from dried mushrooms

Mushrooms have an excellent property - when dried, they do not lose their nutritional qualities and usefulness, and they can be stored for more than a year. Mushroom soup made from dried mushrooms will be aromatic, tasty and, of course, healthy!

Required ingredients:

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

Cooking method:

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

Boil the soaked mushrooms with salt and water for 25-30 minutes. After this period of time, remove the mushrooms.

While the dried mushrooms are cooking, peel the potatoes and cut them into small cubes.

Peel the carrots with a metal brush, after which you need to grate them on a fine grater.

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

Dip the potatoes into the mushroom broth, after ten minutes add the carrot-mushroom mixture and cook for about another 10 minutes.

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

Mushroom soup made from frozen mushrooms

If you have extra mushrooms left, then freeze them - frozen mushrooms remain as healthy as fresh ones, and you can please yourself and your family with a fragrant dish even in the harsh winter from summer supplies. Try, for example, an unusual dish - mushroom soup made from frozen mushrooms with semolina.

Required ingredients:

• Medium size potatoes 2 pieces
• Frozen mushrooms () 400 grams
• 1 medium sized onion
• Semolina 2 tablespoons
• Sunflower oil for frying
• Salt, ground pepper
• Fresh parsley.

Cooking method:

Remove the mushrooms from the refrigerator and let them defrost, 30-35 minutes is enough. Put a pan of water on the fire, let it boil and put the mushrooms, washed in water, into it and add salt.

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

Peel the onion, chop it finely and place it in a frying pan, pre-greased with vegetable oil. Wash the carrots using a metal brush, then grate them on a fine grater. Add carrots to the onion and stir-fry for seven minutes.

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

Wash the parsley and chop finely. Add to the finished soup and cover for three to four minutes.

Mushroom soup in a slow cooker

Housewives around the world thanked scientific progress after multicookers were invented to help them. These miniature compact machines are capable of preparing any dish, from rich borscht to dessert pie. Try cooking mushroom soup in a slow cooker. You only have to prepare the ingredients, the smart device will do the rest for you!

Of course, the ideal option would be to use wild mushrooms. Soup from a slow cooker, prepared according to the principle of simmering in a Russian oven, will turn out incredibly aromatic. But you can also use regular store-bought champignons.

Required ingredients:

• 2 medium sized potatoes
• Fresh mushrooms 400 grams
• 1 medium sized carrot
• 1 medium sized onion
• Butter for frying
• Salt, ground pepper.

Cooking method:

Wash and cut the mushrooms - each mushroom into two or three parts.

Wash and peel the potatoes, cut them into small cubes.

Peel the onion and chop finely. Wash the carrots, scrub with a wire brush and grate on a fine grater.

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

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

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

Cream of mushroom soup

Restaurants and gourmet catering establishments love to include a dish such as cream of mushroom soup on their menu. Everyone likes this soup because of its delicate taste and at the same time guaranteed satiety.

Required ingredients:

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

Cooking method:

The potatoes need to be peeled with a knife, then cut each into three or four pieces.

Wash the mushrooms well and cut in half.

Boil the mushrooms and potatoes in salted water. Cook for about fifteen minutes after boiling over medium heat.

Finely chop the onion. Heat a frying pan, grease it with butter, add the onion and fry until golden brown. Add the onion to the soup 5 minutes before it is ready.

Place the cooked potatoes and mushrooms in a blender and blend until smooth and puree is obtained. Add broth to the puree and press the garlic through a garlic press, then chop everything again with a blender.

Place the mushroom puree on the fire, bring to a boil and add cream. Cook for about four minutes. A minute before cooking, sprinkle with finely chopped parsley, salt and pepper.

Mushroom soup with champignons

There is hardly a mushroom more versatile than the champignon. Available at any time of the year almost anywhere in the world, it meets all the rules of health and nutrition, and at the same time is incredibly tasty fried, boiled and stewed. If you cook mushroom soup with champignons, you will not go wrong - the resulting first course will delight your family with a pleasant smell, bright taste and pleasing color.

Required ingredients:

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

Cooking method:

Fill the pan in which you will cook the soup with water and put it on the fire.

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

Wash the champignons well under running water and cut each into three or four pieces.

As soon as the water in the pan boils, put the potatoes and mushrooms in it, add salt, turn the heat to medium and cover with a lid.

Remove the skin from the onion and chop it finely. Wash the carrots with a wire brush, and then grate them on a fine grater. Heat the frying pan and grease it with oil using a rubber brush. First, quickly add the onion and fry until golden brown for 4 minutes, stirring, then add the grated carrots to the onion and fry for another 4 minutes.

Add the roast and lentils to the pan, then cook the soup for another ten minutes.

Chop the greens finely with a knife, after washing them, and add to the pan with the soup a minute before they are ready.

Mushroom soup with cheese

Cheese and mushrooms are one of the most magnificent combinations recognized in world cuisine. If you are preparing a salad or side dish of mushrooms, be sure to add grates to the dish. Mushroom soup with cheese will be no less tasty; use hard, salty varieties like Rossiysky cheese and any type of mushroom available to you.

Required ingredients:

• Potatoes 1 piece
• Fresh mushrooms 400 grams
• 1 medium sized onion
• 1 small carrot
• Sunflower oil for frying
• Russian cheese 150 grams
• Fresh parsley.

Cooking method:

Fill the saucepan you have chosen for preparing the soup with water and place it on the fire.

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

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

Peel the onion and chop finely.

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

Make a fry. To do this, heat a frying pan, grease it with oil, and add onions. Fry it for 4 minutes, stirring, then add the grated carrots to the onion and fry the mixture for 4-5 minutes.

Remove the potatoes from the pan - they should already be cooked until soft and mash them with a spoon into a puree. Add the roast and mashed potatoes to the pan, then cook for about five more minutes.

Grate the cheese on a medium grater. Wash the parsley well and chop finely with a knife.

A minute before the soup is ready, pour half the cheese into the soup, parsley and close the lid of the pan. Add the remaining cheese to the pot of soup five minutes after removing the pan from the heat.

Lenten mushroom soup

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

Required ingredients:

• Fresh mushrooms 400 grams
• Small tomato 1 piece
• 1 medium carrot
• Buckwheat 3 tablespoons
• Fresh parsley.

Cooking method:

Fill a saucepan with clean water (preferably mineral) and put it on the fire.

Wash mushrooms and vegetables well under running water.

Cut each fresh mushroom into three to four pieces.

Grate the carrots on the finest grater.

Cut the tomatoes into small cubes.

Clean the buckwheat from black grains and rinse.

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

Wash the parsley and chop finely.

Cook the soup for 15-17 minutes over medium heat, add parsley to the pan a minute before it is ready.

Mushroom soup with melted cheese

Another option for a tasty and tender dish is mushroom soup with cream soup. You will need soft processed cheese like “Druzhba” or even pasty cheese like “Viola”.

Required ingredients:

• Fresh mushrooms 400 grams
• 2 medium sized onions
• Processed cheese 200 grams
• Potatoes 1 medium size
• Sunflower oil for frying
• Fresh parsley.

Cooking method:

Fill the pan with water and place it on the fire.

Peel the potatoes and place them in a saucepan to cook.

Peel the onion and chop it finely with a knife. Wash the fresh mushrooms and cut each into pieces. First, place the onion in a hot frying pan and fry it for 4 minutes, stirring, then add the mushrooms to the onion and fry them for about 10-13 minutes, stirring.

Remove the potatoes from the pan, mash them with a spoon and put the mashed potatoes and fried mushrooms into the pan, cook them over low heat.

Grate the processed cheese (if using hard cheese).

Add the cheese to the pan and cover the pan with a lid and turn the heat to low. Cook it for about five minutes.

Finely chop the greens with a knife and add to the pan with the soup a minute before removing it from the heat.

Mushroom soup with barley

Many people have known mushroom soup with barley since childhood. This recipe can be called classic, however, pay attention to the method of preparing pearl barley porridge; it must first be steamed for an hour and a half.

Required ingredients:

• Fresh mushrooms 500 grams
• Pork 200 grams
• 1 medium sized onion
• Pearl barley porridge 4 tablespoons
• Sunflower oil for frying
• Fresh parsley.

Cooking method:

Rinse the pearl barley porridge and fill it with warm water. Leave it for an hour.

Fill a saucepan with water and place it on the fire. Rinse the pork and cut into cubes, place in water and add salt. When the water in the pan boils, skim off the foam with a spoon or slotted spoon, turn the heat to low and cover with a lid.

Peel the potatoes and cut into cubes. Place the potatoes and pearl barley into the pan after the water boils.

Peel the onion and finely chop it with a knife. Wash fresh mushrooms and cut each into cubes. First, place the onion in a hot frying pan and fry it for 4 minutes, stirring, then add the mushrooms to the onion and fry the mushroom mixture for about 10-12 minutes.

Add fried mushrooms and onions to the soup and cook for another 15-20 minutes.

Finely chop the parsley with a knife and add to the soup a minute before it is ready.

Porcini mushroom soup

Porcini mushrooms are considered the most noble of all species due to their strong, unique aroma. To prevent it from getting lost, porcini mushroom soup is cooked using a minimum amount of ingredients. You will need beef, potatoes and carrots, but you shouldn't fry them.

Required ingredients:

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

Cooking method:

Wash the beef and cut into small pieces. Fill the pan in which you will cook the soup with water and put it on the fire. Place beef in water and add salt. Skim the foam from the soup with a spoon or slotted spoon when the water comes to a boil and turn the heat to low.

Peel the potatoes and cut into cubes. Place the potatoes in the pan after the water has boiled.

Wash the white mushroom and cut into cubes and also place in the pan.

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

Cook the soup for 20-25 minutes over low heat, season with pepper.

Finely chop the parsley with a knife and add to the soup a minute before it is ready.

Mushroom soup with cream

Mushrooms are a very low-fat product, so if you cook it without frying or without meat, it will turn out almost dietary. Meanwhile, cream is a very good addition to the soup. Use cream with 15-20% fat content.

Required ingredients:

• Champignons 600 grams
• Onion 1 piece
• Carrot 1 piece
• Fresh dill
• Dried basil
• Cream 20% fat 200 grams
• Salt, ground pepper
• Sunflower oil for frying

Cooking method:

Peel the onion and chop finely. Wash the mushrooms and cut each into 3-4 pieces. Wash the carrots thoroughly with a wire brush and grate them. Heat a frying pan, grease it with sunflower oil and add the onion first. Fry it for 3-4 minutes, add carrots, and after 2-3 minutes - chopped mushrooms. Fry the mixture for about 12-14 minutes.

Fill a saucepan with clean water and place it on the fire. When the water boils, add the fried vegetables to it and boil for 15-16 minutes.

Pour cream into the soup and add dry basil.

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

Mushroom soup from honey mushrooms

Required ingredients:

• 400 grams
• Onion 1 piece
• Carrot 1 piece
• Fresh parsley
• Potatoes 2 medium size
• Salt, ground pepper
• Sunflower oil for frying
• Sour cream is fatty.

Cooking method:

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

Wash the mushrooms - honey mushrooms.

The potatoes need to be washed, peeled and cut into cubes.

Fill the pan in which you will cook the mushroom soup with clean water and put it on the fire. When the water boils, place honey mushrooms and chopped potatoes into it. After 10 minutes, add the frying and cook the soup for another 12-15 minutes. Season with salt and pepper.

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

Oyster mushroom soup

Oyster mushrooms are mushrooms that are grown artificially, and therefore they are available all year round at very affordable prices. Despite the unnatural way of growing, oyster mushrooms are very healthy and you can prepare various dishes from them. The most common is oyster mushroom soup.

Required ingredients:

• 400 grams
• Onion 1 piece
• Carrot 1 piece
• Fresh parsley
• Potatoes 1 medium size
• Salt, ground pepper
• Sunflower oil for frying.

Cooking method:

Make a stir-fry for the soup. To do this, finely chop the onion and divide the washed carrots into two parts. Grate one part. Place the onion in a hot frying pan, greased with oil, saute it for 3-4 minutes, then add the grated carrots and fry the vegetables for about 6-7 minutes.

Cut the second part of the carrots into semicircular slices.

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

Wash and cut oyster mushrooms

Fill a saucepan with clean water and place it on the fire. Place potatoes, oyster mushrooms and raw carrots into boiling water.

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

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

Mushroom soup with chicken

Soup cooked with mushroom broth turns out incredibly aromatic, but if you add more chicken broth, you will get a truly magical brew from a forest fairy tale. Use chicken legs - the broth on them will be the richest. You can use any wild mushrooms or champignons for the soup.

Required ingredients:

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

Cooking method:

Fill a pan with water and place the washed legs there. Bring to a boil, turn off the noise and add salt, turning the heat to low.

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

Wash the carrots thoroughly and cut into cubes.

Add carrots and fried mushrooms to the pan. Leave the soup to cook for another 7-8 minutes.

Cut the fresh greens as finely as possible and add to the finished mushroom soup with chicken.

Mushroom soup with vermicelli

Soups can be varied by adding various cereals, vegetables or pasta as one of the components. Prepare a light mushroom soup with noodles that will enchant your family with its delicious aroma.

Required ingredients:

• Fresh mushrooms 500 grams
• Thin vermicelli 100 grams
• Onion 1 piece
• Carrot 1 piece
• Hard cheese 150 grams
• Salt, ground pepper
• Sunflower oil for frying
• Fresh parsley

Cooking method:

Wash the mushrooms and cut them coarsely into 2-3 slices for each mushroom.

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

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

Bring the water in the pan to a boil, add salt and put the mushrooms in it, which need to be boiled for 7-8 minutes, then add the frying, after another 5 minutes the vermicelli. After 6-7 minutes, remove the soup from the heat.

Grate the hard cheese.

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

The most delicious way to serve mushroom soup is with sour cream. You can wait for the soup to cool, or you can put a spoonful of sour cream in the newly prepared dish.

Garnish mushroom soup with chopped herbs.

Mushroom season on the dinner table is now in full swing and will last until autumn. Many of us simply adore mushrooms prepared in all sorts of ways.

Even if you don’t want to go into the forest to buy your favorite product, you can successfully purchase ordinary champignons and oyster mushrooms in the store.

Mushrooms are a source of protein, carbohydrates, antioxidants, amino acids, phosphorus, provitamin D, potassium, zinc, iron, calcium, iodine, vitamins B, C, E, PP.

But there is practically no fat. Therefore, mushrooms are low-calorie and super healthy.

The online magazine “Korolevnam.ru” offers 10 completely simple and unusual recipes that will help you cook mushrooms deliciously and can diversify your menu *good*

Recipe No. 1: Salad with mushrooms, chicken and corn

500g mushrooms

300-400g chicken fillet

200g canned corn

vegetable oil

1 onion

1 carrot

Peel the carrots and onions, chop and fry in vegetable oil until golden brown. Add mushrooms and simmer until the liquid has completely evaporated. Cool.

Add finely chopped boiled chicken to the resulting mass. Next - corn (be sure to drain the water from the jar) and eggs. Add salt, add mayonnaise and stir.

Recipe No. 2: Mushroom pita cake

500 g fresh mushrooms

2 pcs. thin “Armenian” lavash

400 g onions

4 tbsp. sour cream

100 g cheese (hard)

vegetable oil

Chop the onion and lightly fry in oil, add chopped mushrooms, pepper, salt, stir and cook until done. We pass the prepared vegetables through a meat grinder.

Take the foil, fold it into 6 layers and place it on a baking sheet.

Now take the pita bread, cut it into 4 parts (you should get 8 sheets of pita bread). And now we alternate: put a sheet of pita bread on foil, grease it with mushroom filling, cover it with another sheet of pita bread and grease it with mushrooms again. And so on.

Then we take sour cream and grease the sides and top of the “cake”, sprinkle the same places with grated cheese. Place our “cake” in an oven preheated to 180° and wait until the cheese melts. No need to bake it! We cut the finished snack into portions and decorate with herbs. By the way, these products are enough for 6 servings.

Recipe No. 3: Mushrooms in sour cream

800 g fresh mushrooms

a pair of bulbs

200 g sour cream

Parsley (basically, any greens will do)

vegetable oil for frying

Chop the onions and mushrooms and fry in oil. Then add pepper, salt and sour cream.

Cover the resulting mixture with a lid and simmer over low heat for 10 minutes. Add the herbs.

Delicious mushrooms are ready!

Products are designed for 4 servings.

Recipe No. 4: Mushroom paste

500 g mushrooms

pasta (spaghetti)

200 ml cream

1 onion

1 small carrot (or half a large one)

butter for frying

Boil the pasta until half cooked. Cut carrots and onions into small cubes and fry in butter. Then add the mushrooms and cook for another 10 minutes. Then fill the whole thing with cream. As soon as the cream begins to boil (Attention! This will happen in about 2 minutes J) add our undercooked pasta.

Stir gently and simmer for about 5 minutes. Next, remove the dish from the heat, close the lid and let it brew for a couple of minutes. After the specified time has passed, you can enjoy your mushroom paste! The indicated quantity of products is enough for 3 people.

Recipe No. 5: Mushroom cupcakes

100 g mushrooms

200 g chicken (fillet)

2 eggs (1 large is fine)

4 tbsp. mayonnaise (sour cream will also work)

2 tbsp. semolina

50 ml milk

100 g grated cheese (hard)

muffin tins

Grind the washed chicken and mushrooms in a blender (you can also use a meat grinder). Add the rest of the ingredients to the resulting puree and mix well with a spoon.

Fill the molds ¾ full with the mixture. Preheat the oven to 180° and bake the cupcakes for 20-30 minutes, then cool them. You can serve these muffins with vegetables or even just with ketchup. These products make about 5 servings.

Recipe No. 6: Chicken rolls with mushrooms

Rolls:

200 g mushrooms

1 kilo chicken fillet

a pair of bulbs

vegetable oil

300 g sour cream

1 tbsp. tomato paste

Chop mushrooms and onions and fry in oil. Cut the washed fillet into portions and beat on both sides. Salt, pepper and grease with oil. Place the filling on the edge of the fillet and roll into a roll.

Tie the resulting roll with a thread (otherwise it will unwind) and fry on both sides until golden brown. Remove the threads. To prepare the sauce, mix sour cream, tomato paste and salt. Next, take a saucepan.

Pour some sauce on the bottom. Place the rolls there too. Pour the rest of the sauce over them (it is important that the rolls are completely covered with it; if there is not enough sauce, add water). Simmer the rolls over low heat for 20 minutes.

You should have at least 5 rolls. You can choose any side dish for this dish at your discretion.

Recipe No. 7: Pot with potatoes and mushrooms

100 g mushrooms

1 kilo potatoes

a pair of onions

4 tbsp. sour cream

vegetable oil

garlic

Chop the onions and mushrooms and fry in oil. Peel and cut the potatoes. Combine raw potatoes and mushrooms with onions in a bowl. Stir.

Place the resulting mixture in pots and fill with water so that it almost completely covers the potatoes.

Add 1 tbsp to each pot. sour cream, as well as salt, pepper, bay leaf, garlic and herbs (chopped) and cover the pots with lids (if there are no lids, use pieces of foil). Cook in the oven at 220° for about an hour (40-60 minutes). You should get 4 servings.

Recipe No. 8: potato zrazy with mushrooms

10 potatoes

200 g mushrooms

200-300 g onion

vegetable oil

Peel and boil the potatoes. Make a puree out of it, and then form boats from the puree. Chop onions and mushrooms and fry.

Place the fried vegetables inside the boat and form it immediately. Fry the zrazy in boiling oil.

Decorate the finished dish with herbs. You should get at least 5 servings.

Recipe No. 9: Mushroom casserole

500 g mushrooms

500-600 g potatoes

a pair of bulbs

200g grated cheese (hard)

mayonnaise (sour cream will also work)

vegetable oil

Chop and fry the mushrooms in oil, adding a little salt until the liquid has evaporated. Take a baking sheet, grease it with oil or cover it with foil (along with the sides). Place a layer of sliced ​​potatoes on a baking sheet.

Pepper, salt, grease with mayonnaise or sour cream. Also add a layer of onion sliced ​​into rings. Next is a layer of mushrooms (half of the total mass). Repeat all layers again. The last layer is potatoes, smeared with sour cream or mayonnaise. Bake at 180° for about an hour (40-60 minutes) until the potatoes are soft.

When the time is up, remove the pan, sprinkle the casserole with grated cheese and return it to the oven until the cheese melts. The calculated amount of products is enough for 5 servings.

Recipe No. 10: Mushroom cutlets

500g mushrooms

a couple of boiled potatoes

greens (parsley)

a couple tbsp. breadcrumbs

flour (for breading)

vegetable oil (for deep frying)

Fry chopped mushrooms in oil until tender, combine with grated boiled potatoes. Beat the egg and add it to the mixture.

Place and mix breadcrumbs, pepper, salt, and herbs. Form into cutlets, roll in flour and fry in plenty of oil on both sides until golden brown. Can be served with sour cream.

As you can see, the recipes are simple, without any fancy ingredients. Potatoes, cheese, chicken and sour cream are the most common foods that traditionally go well with mushrooms. Try our delicious mushroom recipes and delight your loved ones with them!

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.

In summer and autumn we prepare mushroom soup with aromatic wild mushrooms that have just been brought from the forest. In winter, from frozen and dried, which were prepared during the harvest season. And all year round we cook delicious soup from champignons and oyster mushrooms, since these mushrooms are grown regardless of the season in artificial conditions. Mushroom soup is simple and tasty, and you can prepare it at any time, you just need the desire.

There are so many mushroom soups out there that I don't even know where to start. I already touched on this topic once when I talked about. Therefore, this time I will bypass this recipe, but I will talk about other soups.

As a big fan of mushrooms, I also really love variety, so on my table there are often soups made from all kinds of mushrooms. In addition, mushroom soup can be light with vegetables, or hearty with potatoes and noodles. Even with meat and meat broth there is mushroom soup, and this does not make it anything different. After all, the most important thing is the mushrooms.

When you need to prepare a quick lunch and have fresh champignons on hand, the easiest option is mushroom soup. Its preparation does not require a lot of complex and expensive products, and you will spend a minimum of time. You should have potatoes, onions, carrots and some mushrooms. Here is the formula for quick and easy mushroom soup.

You will need:

• champignons - 300 gr;
• potatoes - 2-3 pcs;
• carrots - 1 piece;
• onion - 1 pc;
• salt, pepper and aromatic spices to taste.

Preparation:

1. Mushroom soup from champignons can be cooked without the use of meat and vegetable broths, that is, practically with water. The broth itself is formed from mushrooms and potatoes. So start by frying the onions and carrots. Cut the onion into very small cubes and fry in a frying pan with vegetable oil.

2. Peel the carrots and grate them. Any carrot will do: small, large, or even Korean carrots. The main thing is that you are satisfied with the size of the carrots in the finished soup. Place the carrots in the frying pan with the onions and fry them together until lightly browned.

3. Now wash and dry the champignons. Cut off the very tip of the stem if it has darkened. Cut each mushroom in half lengthwise and then into slices. If the mushrooms are large, then cut into quarters. Add the mushrooms to the onions and carrots and fry together. Cover with a lid and simmer for 2-3 minutes. Add salt and pepper to your taste.

4. Peel and cut the potatoes into small pieces. If you did this in advance, then pour cold water over the potatoes and they will not darken.

5. Boil water in a kettle. Place the prepared mushrooms and vegetables into a saucepan and cover with hot water. You will need from 1 to one and a half liters, it depends on how thick the soup you want to get. As soon as the water boils, add the chopped potatoes. Stir and cook until the potatoes are done.

6. Potatoes will cook for approximately 10 minutes. When it is almost ready, add fresh or dried herbs to the mushroom soup. Stir and cook until done. Let it brew under the lid for 5 minutes and you can serve.

Have a nice and delicious lunch!

This mushroom soup can be prepared in any season if you have prepared or purchased dried porcini mushrooms. This is one of the most beloved noble mushrooms, with a very bright and memorable taste and smell. It cannot be confused with anything. Porcini mushrooms make an excellent dark brown broth, quite transparent and beautiful. From boletuses, for example, this will not work; it will be darker.

When cooked in soup, dried mushrooms expand in volume, so you only need a small amount of them. For a medium saucepan of 3-4 liters of soup, 100 grams will be enough. There are several opinions about whether carrots should be added to mushroom soup; some people think that they interrupt the taste of porcini mushrooms, so add them as desired. Without carrots, the mushrooms actually taste stronger, but if you like its taste, it's your decision.

You will need:

• dried porcini mushrooms - 70-100 g;
• potatoes - 3-4 pcs;
• onions - 1-2 pcs;
• noodles or vermicelli - 100-150 g;
• carrots - 1 pc (optional);
• butter or vegetable oil for frying onions;
• salt, pepper and fresh herbs to taste.

Preparation:

1. Dried mushrooms are quite simple to prepare, but they must be washed before cooking. After all, they are dried after cleaning them quite a bit. Therefore, pour the dried mushrooms into a saucepan or deep bowl and rinse in cold water several times. Fill the bowl, rinse the mushrooms with your hands and drain, then a few more times. You can pre-soak for 15 minutes, but also in cold water.

2. Set the washed porcini mushrooms to cook. Use a slotted spoon to fish them out of the water so that all the debris and sand remain at the bottom of the dish. Place in a clean saucepan and fill with fresh water. Cook over medium heat for 30 minutes. During this time, the mushrooms will soften and the broth will turn brown.

3. While cooking the mushrooms, prepare the remaining products. Peel the potatoes and cut into small cubes. If you want to get a clear broth, then place the chopped potatoes in a deep bowl and rinse several times in cold water until all the starch is washed out, that is, the water becomes completely transparent. Leave the potatoes in the water until you add them to the soup to prevent them from oxidizing and darkening.

4. Heat a frying pan on the stove over medium heat. Pour vegetable oil there or put a piece of butter. Chop the onion into small cubes and place in a frying pan. Sauté the onion until softened and translucent, without turning up the heat. It should not overcook, just become soft and transparent. If you want to add carrots, then add them now and reduce the heat to low, stirring and frying them together until the carrots are soft.

5. Remove the cooked mushrooms from the pan with a slotted spoon. Strain the broth again; to do this, pour it into another container, leaving very little at the bottom; if there is sand or debris in the mushrooms, it will be at the bottom. Rinse the pan and return the mushroom broth to it.

6. Place the porcini mushrooms in a frying pan with the onions (and possibly carrots) and fry very lightly until the characteristic smell of mushrooms appears and a very light golden brown crust appears. Butter is preferable in this case, as it emphasizes the taste of porcini mushrooms.

7. While the mushrooms are frying, bring the mushroom broth to a boil and add the chopped potatoes. The finer you cut it, the faster it will cook. This may take from 5 to 15 minutes.

8. There are two options for adding noodles to mushroom soup. Or cook it immediately in mushroom broth, but it is better to do this only with noodles, as it cooks quickly. Or cook separately until al dente (just a little undercooked) and add to the soup later. With the second method, the mushroom soup broth will remain clear; when cooked together, it will become a little cloudy due to the noodles. Add raw vermicelli when the potatoes are almost ready. And boiled noodles with mushrooms.

9. Now it’s time to add the fried mushrooms to the soup. Transfer the onions and mushrooms to the boiling soup, stir and cook for literally another five minutes. Add salt and pepper to your taste. You can add dried herbs at the same time. It is better to add fresh to ready-made soup or already on a plate.

10. Turn off the finished soup and leave it covered for 5 minutes. After which you can serve it on the table and invite your family for dinner.

Delicious and aromatic porcini mushroom soup is ready.

Mushroom soup with eggplant, cooked in milk - video recipe

If you want to cook an unusual mushroom soup, then you should take a closer look at this recipe. Especially if you are a big fan of eggplants and the season allows you to get these beautiful fresh vegetables. The unusual method of cooking in milk only makes the soup tastier; it turns out very tender and creamy. After all, we know very well that mushrooms, especially champignons, go well with the creamy taste of dairy products.

This soup is prepared without meat, but is as filling as any meat soup. Thanks to that same pearl barley. For most people, pickle soup is most often associated with pearl barley, but mushroom soup can also be cooked very tasty. Almost any mushrooms are suitable for this soup; it will only change the taste a little. You can get frozen or dried ones that have been stored for a long time, or you can buy fresh champignons, which will not spoil the taste at all. The only difference in cooking will be that dried mushrooms will need to be boiled first, and frozen ones will need to be thawed.

You will need:

• mushrooms - 500 g (fresh);
• potatoes - 3-4 pieces;
• cooked pearl barley - 250 grams;
• carrots - 1 piece;
• onions - 1 piece;
• vegetable oil - 2 tablespoons;
• butter - 30 g;
• ground black pepper;
• salt;
• allspice peas - 3-4 pcs;
• bay leaf - 1-2 pcs;
• fresh dill - several sprigs.

Preparation:

1. Before you start cooking mushroom soup, let's prepare the ingredients. Pearl barley must be boiled in water to make it crumbly. Wash and peel the potatoes and carrots, peel the onions. Wash the mushrooms and dry them, for example with a towel.

2. Cut the onion into small cubes and the carrots into thin strips. You can grate the carrots using a regular grater or a Korean carrot grater.

3. Cut the potatoes into medium-sized cubes, such that it will be convenient for you and your household to eat in soup.

4. Cut the mushrooms into halves and then into thin slices. If the mushrooms are too large, cut into quarters. Small mushrooms like honey mushrooms do not need to be chopped.

5. Take a deep saucepan with a thick bottom or a regular frying pan. Heat the vegetable oil, and then put the butter in it, let it melt. Add onions and carrots to the oil and lightly fry over medium heat until the vegetables soften.

6. Add chopped mushrooms to the vegetables and fry until the mushrooms are ready. If you do not use fresh champignons or oyster mushrooms, but defrosted or dried ones, then they must be cooked beforehand.

7. When the mushrooms are lightly fried until golden brown, transfer the contents of the frying pan to the pan and add boiled pearl barley and chopped potatoes.

8. Boil a kettle of water and pour boiling water over the contents of the pan. You will need 1.5 liters of water. You can add a little less if you like a very thick soup or more if it is more transparent and liquid.

9. Add salt, pepper and bay leaf. Cook until the potatoes are ready. After this, add fresh finely chopped dill. Turn off the stove, cover with a lid and let the soup sit for about half an hour. This way it will become even richer and tastier.

Serve the soup into bowls. You can add a spoonful of sour cream or fry crispy croutons. A very tasty and satisfying mushroom soup can be made without meat. Bon appetit!

This soup can be classified as both mushroom and cheese at the same time. As you remember in the cheese soup recipes, there were also mushrooms. But still, I consider it more mushroomish. The soft creamy taste only emphasizes the taste of honey mushrooms. For soup, you can take fresh or frozen wild mushrooms, or you can buy frozen honey mushrooms in the store, which are now freely sold at any time of the year. Both options will turn out delicious, so feel free to cook and try.

You will need:

• honey mushrooms - 600-700 grams;
• potatoes - 4 pcs;
• onion - 1 onion;
• processed cream cheese - 150 g;
• sour cream - 2-3 tablespoons;
• butter - 50 g;
• vegetable oil - 50 g;
• salt and pepper to taste.

Preparation:

1. It’s best to start preparing this soup with mushrooms. If you are using fresh forest mushrooms. then you need to wash and cook them first. There is no need to chop small mushrooms, but cut large ones into several pieces.

2. Peel the potatoes and cut into cubes. Place a saucepan with 2.5-3 liters of water on the stove, boil and let the potatoes cook. This will take 10-15 minutes, depending on the size of the pieces.

3. Heat a frying pan on the stove, pour vegetable oil into it and put a piece of butter. Creamy is needed for taste. As soon as the butter melts, add finely chopped onions. Fry it until translucent and soft, you can brown it a little, but not too much.

4. Place the prepared mushrooms in the frying pan with the onions. If instead of honey mushrooms you have champignons, then you can simply add them washed and chopped; there is no need to boil them. It’s best to defrost frozen honey mushrooms from the store in advance and cook them a little, about 10 minutes. This will be enough.

5. Fry the mushrooms and onions until all the liquid has evaporated and the mushrooms begin to fry. In fact, they need to be brought to readiness.

6. Add sour cream and melted cheese to the mushrooms, stir until smooth and creamy. You should get mushrooms in cheese and sour cream sauce.

7. When the potatoes are cooked in the pan and the mushrooms in the sauce are ready in the pan, put the contents of the pan into the pan. Stir, add salt and pepper to your taste. let it simmer over medium heat for literally 3-4 minutes. After this, cover with a lid, turn off the heat and let it brew for another 10 minutes.

Mushroom soup with honey mushrooms is ready, it turned out tender, creamy and with a pronounced mushroom flavor. Bon appetit!

We continue to cook delicious soups. Who said that mushroom soup can only be made with vegetable broth? I think chicken broth goes well too, and the presence of meat can make it even tastier for many. Take a good piece of chicken for the broth, if you like low-fat soup, then the breast, but if you prefer rich, then take wings, legs or a whole half so that there is skin and bones. Then the chicken broth will be fattier, richer and more flavorful. It is important that you cook the way you like to eat.

Buckwheat in this soup will only add satiety to it. By the way, this is a great option to use already cooked buckwheat, which you have left over, for example, from a side dish. If you do not boil buckwheat in the soup, but take it boiled separately, then the broth will be light and transparent, but if you put it in the soup, it will be dark and brown. This is also your choice. I prefer separately cooked buckwheat.

You will need:

• fresh mushrooms (honey mushrooms, champignons, oyster mushrooms) - 300 g;
• chicken - 400-500 gr;
• potatoes - 4-5 pcs;
• buckwheat - 1 glass;
• carrots - 1 piece;
• onion - 1 pc;
• fresh dill, parsley - 1 small bunch;
• bay leaf, salt and pepper to taste.

Preparation:

1. When preparing this soup, it is important to start by boiling the chicken for broth. The most delicious broth is obtained by cooking over low heat, and if possible, by simmering slowly. Broth cooked at a high boil will be less flavorful and most likely cloudy. Therefore, pour cold water into the pan, add chicken meat and cook over low heat under the lid without active boiling, but only with a slight bubbling until the chicken is cooked. During the process, especially at the beginning, be sure to skim off any foam that forms.

2. Peel the potatoes, carrots and onions. Rinse and dry the mushrooms to remove excess water. Champignons, oyster mushrooms and honey mushrooms do not need to be cooked in advance. Dried mushrooms only need to be soaked in water for an hour.

3. Heat a frying pan with vegetable oil, add finely chopped onion and fry it until golden brown.

4. Cut the carrots into thin cubes or grate them on a coarse grater. Add the onions to the pan and cook, stirring constantly, until soft.

5. Place the mushrooms in the frying pan with the vegetables and stir. Liquid will begin to release from the mushrooms; simmer the mushrooms in it, stirring until they are half cooked.

6. Remove the cooked chicken meat from the broth, cool slightly and disassemble into smaller portions.

7. Cut the potatoes into cubes and send them to boil in boiling broth. If you decide to add dry buckwheat to the soup, then do it together with potatoes. If your buckwheat is cooked in advance, then add it when the potatoes become soft.

8. Five minutes after sending the potatoes to boil, transfer the frying vegetables and mushrooms into the pan. Stir. Salt and pepper the soup. Add a bay leaf if desired, but do not forget to remove it when the mushroom soup is ready to prevent it from becoming bitter.

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!