Mushroom soup

A truly autumn first course is definitely a rich soup made with mushrooms. You can prepare such a dish either from purchased champignons or oyster mushrooms, or from personally collected boletus, boletus, honey mushrooms and chanterelles. Frozen or dried preparations are perfect for soup; the taste characteristics do not depend on this in any way and the dish always turns out incredibly aromatic and satisfying.

Mushroom champignon soup with melted cheese and potatoes

A classic of French cuisine is, of course, a win-win combination of neutral champignons and dairy products such as low-fat sour cream, cream or processed cheese. When using these components in the preparation of the first course, we will get an incredibly tasty dish with a delicate texture and a slight spice.

1. 
   How to cook delicious mushroom soup? We start cooking by chopping the components: rinse the hot pepper pod and the rest of the vegetables with water, dry with paper towels, remove seeds and membranes and cut into rings.
2. 
   Peel the bell pepper from seeds and cut into small pieces.
3. 
   We “free” the onions from the husks and finely chop them.
4. 
   Cut the mushrooms into slices.
5. 
   Fry vegetables in melted butter for 5-7 minutes.
6. 
   In a separate bowl, boil the potatoes, cut into cubes.
7. 
   Add champignons to the stewed vegetables.
8. 
   Simmer the peppers, mushrooms and onions over low heat until excess moisture evaporates.
9. 
   At the same time, finely chop a bunch of fresh parsley.
10. 
    Cut the cheese into small pieces.
11. 
    Pour the cheese into the pan with the soft potatoes and, stirring constantly, wait until the pieces melt.
12. 
    Pour vegetables and champignons into the cheese broth, let the soup boil, add salt and pepper to your taste and remove the dishes from the heat.
13. 
    Pour the first dish into portioned bowls, sprinkle chopped herbs on top and serve. Bon appetit!

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Delicate mushroom soup with champignons and cream

Even if you follow a diet or proper nutrition, you can and should pamper yourself with tasty and aromatic first courses. Today we present to your attention a recipe for a light and low-calorie soup made from champignons and vegetables, which will take no more than half an hour to prepare. And the finished dish contains only 72 kilocalories per 100 grams, so you can even eat it overnight!

Cooking time - 30 min.

Cooking time - 10 min.

Portions – 5.

Ingredients:

• Champignons – 400 gr.
• Potatoes – 4-5 pcs.
• Onions – 1 pc.
• Carrot – 1 pc.
• Cream (no more than 10-15%) – 200 ml.
• Vegetable oil – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Prepare the products according to the list: peel the listed vegetables, wash them and let them dry a little time.

Step 2. Cut the peeled potatoes into small cubes, place them in a saucepan and add water so that the liquid covers only the vegetable pieces.

Step 3. Meanwhile, chop the onion and saute it until transparent in a small amount of vegetable oil.

Step 4. Add the carrots, grated on a fine grater, to the onion and simmer for about 3 more minutes.

Step 5. Add randomly chopped mushrooms to the fried vegetables and cook until excess moisture comes out of the champignons.

Step 6. Pour the broth from the finished potatoes into a separate bowl (this liquid will be useful to us later to bring the soup to the desired consistency).

Step 7. Place the sautéed mushrooms and vegetables into the pan with the potatoes.

Step 8. Using an immersion blender, blend all the ingredients of the dish until pureed, gradually pouring in the cream. If the consistency is too thick, add potato broth.

Step 9. Season the food with salt and pepper.

Step 10. Mix the spices thoroughly and leave to steep under the lid for 5-10 minutes.

Step 11. Pour the hot puree soup into bowls and, if desired, decorate with slices of fried mushrooms and finely chopped herbs. Bon appetit!

Classic mushroom soup made from frozen porcini mushrooms

Rich and satisfying soup made from wild mushrooms collected by yourself is one of the most delicious first courses that you can prepare in your kitchen. Potato cubes, sautéed vegetables and pieces of porcini mushrooms are a real delicacy that anyone can prepare by following a detailed recipe.

Cooking time – 1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Frozen white mushrooms – 500 gr.
• Potatoes – 400 gr.
• Carrots – 70 gr.
• Onions – 50 gr.
• Vegetable oil/butter – 2 tbsp. l
• Sour cream – 4 tbsp.
• Laurel leaf – 3 pcs.
• Parsley - ½ bunch.
• Green onions – ½ bunch.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. 30-40 minutes before the start of cooking, remove the whole boletus mushrooms from the freezer and leave them at room temperature so that they thaw a little, but still remain firm inside.

Step 2. Separate the legs from the caps. Finely chop the thick legs and fry them for a couple of minutes in their own juice, and then add a tablespoon of oil and brown them.

Step 3. Cut the caps randomly, place them in a saucepan and fill them with water - let them boil, skim off the foam with a slotted spoon and cook for about 40 minutes.

Step 4. Using the remaining oil, sauté the chopped onions and carrots until soft.

Step 5. Peel the potatoes, rinse with water and cut into small cubes.

Step 6. Add golden legs, potatoes, vegetables, bay leaves, salt and pepper to taste to the mushroom broth - simmer for another 20-25 minutes over low heat.

Step 7. After the time has passed, pour the first dish into tureens, add a spoonful of sour cream to each plate and generously sprinkle with herbs. Bon appetit!

Mushroom soup made from dried porcini mushrooms

In less than an hour spent at the stove, you can easily prepare a very aromatic and satisfying soup from dried mushrooms and potatoes. This dish is prepared with water, not broth, so the food is low in calories, but no less tasty.

Cooking time – 50 min.

Cooking time - 20 minutes.

Portions – 1.5 l.

Ingredients:

• Potatoes – 7 pcs.
• Dry porcini mushrooms – 30 gr.
• Carrots – 2 pcs.
• Onions – 3 pcs.
• Cream 20% - 100 ml.
• Vegetable oil – 1-2 tbsp.
• Greens - to taste.
• Salt - to taste.

Cooking process:

Step 1. Peel the potatoes and cut them into small cubes, throw them into boiling salted water.

Step 2. At the same time, heat the oil in a frying pan and fry the peeled, chopped carrots for several minutes, then add the peeled onions, cut into half rings.

Step 3. Fill the dried mushrooms with warm water and leave to soak for 10 minutes.

Step 4. Drain the liquid from under the mushrooms into a separate bowl.

Step 5. Transfer the boletus mushrooms to the sautéed vegetables and add a little water in which they were soaked. Evaporate the liquid and then pour in the cream.

Step 6. Mix all ingredients in a frying pan and remove from the stove.

Step 7. Finely chop the greens you have chosen.

Step 8. Add the greens to the mushrooms and vegetables and stir again.

Step 9. Add the ingredients in cream to the finished potatoes, bring to a boil and turn off the heat.

Step 10. If desired, steep the soup under the lid for about an hour for a more pronounced aroma. Bon appetit!

Delicious soup made from fresh forest mushrooms

There is nothing more delicious than a bowl of hot soup made from freshly picked mushrooms.This dish is distinguished by its unique taste and pronounced aroma, which cannot be confused with anything else.

Cooking time – 1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 2.3-2.5 l.

Ingredients:

• Forest mushrooms – 600 gr.
• Water – 2 l.
• Potatoes – 3 pcs.
• Onions – 1 pc.
• Carrot – 1 pc.
• Vegetable oil – 1 tbsp.
• Butter – 20 gr.
• Greens - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Wash the mushrooms thoroughly to remove debris, twigs and leaves under running water, and let them dry for a little while.

Step 2. Cut the mushrooms and mushrooms into pieces of approximately the same size.

Step 3. Place the mushrooms in a saucepan, add salt, add water, bring to a boil and boil for half an hour, remembering to skim off the foam.

Step 4. Pour water into another pan and transfer the boiled mushrooms, let it boil again and simmer for another 10 minutes over low heat.

Step 5. At this time, fry the peeled chopped onions and peeled and chopped carrots in butter and vegetable oil until golden brown.

Step 6. When the vegetables become soft, turn off the heat.

Step 7. At the same time, peel the potatoes and cut them into small cubes.

Step 8. Add the potatoes to the bowl where the mushrooms are boiled and cook for 15-20 minutes.

Step 9. When the potato cubes become soft, add the sauteed vegetables to the soup and simmer for 5 minutes after boiling.

Step 10. After the time has passed, add finely chopped herbs, ground black pepper and salt if necessary to the pan, mix and leave under a closed lid for 10 minutes.

Step 11. Pour the clear soup into bowls and enjoy.

Bon appetit!

How to cook soup from frozen wild mushrooms?

Surely, every mushroom lover has a bag of this wonderful and aromatic product in the freezer, but what to do with it? Of course, cook a rich and incredibly beautiful wild mushroom soup with potatoes and fresh herbs.

Cooking time – 1 hour 15 minutes

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Frozen forest mushrooms – 200 gr.
• Onions – 1 pc.
• Carrot – 1 pc.
• Potatoes – 2-3 pcs.
• Vegetable oil – 2-3 tbsp.
• Mixture of dried mushrooms – 2 tbsp.
• Salt - to taste.
• Spices - to taste.

Cooking process:

Step 1. Pour vegetable oil into the bottom of the pan and add peeled chopped onions.

Step 2. Place peeled, grated carrots into the same bowl, mix and simmer until soft for about 7-10 minutes.

Step 3. Meanwhile, peel and randomly cut the potatoes into small pieces and add to the browned vegetables.

Step 4. Fill the contents of the pan with cold water, bring to a boil and cook over low heat for 20 minutes.

Step 5. 5-7 minutes after potatoes, add frozen mushrooms to the soup. Cook until the potatoes are soft.

Step 6. A couple of minutes before removing from the stove, add salt, your favorite spices and a mixture of ground dried mushrooms for a stronger aroma. Bon appetit!

Simple and delicious champignon soup with chicken

Mushroom soups are good on their own, however, if you cook this dish in chicken broth and add a little meat, the dish will sparkle with new colors and become more satisfying and nutritious.

Cooking time – 40 min.

Cooking time - 15 minutes.

Portions – 8.

Ingredients:

• Chicken broth – 3 l.
• Chicken fillet – 250 gr.
• Champignons – 200 gr.
• Processed cheese – 2 pcs.
• Pasta – 100 gr.
• Red onion – 1 pc.
• Laurel leaf – 1 pc.
• Vegetable oil – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Prepare the products according to the list.

Step 2. Rinse the chicken fillet under running water, dry it with paper towels and remove any white films. Cut the meat into small pieces and fry in sunflower oil until golden brown. Sprinkle with salt and ground black pepper to your taste.

Step 3. Peel the onion and finely chop it.

Step 4. Wash the champignons, let them dry and cut into thin slices.

Step 5. Pour the pre-cooked broth into a saucepan and bring to a boil, add bay leaves, fried chicken, pasta and melted cheese - mix thoroughly and continue to simmer over low heat.

Step 6. Fry the onion until transparent.

Step 7. Add the mushrooms to the sautéed red onions and fry the ingredients together for about 8 minutes. Afterwards, transfer the contents of the frying pan into a saucepan, season and cook for 15 minutes after boiling.

Step 8. Fragrant chicken soup with mushrooms is ready to serve. Bon appetit!

Dried mushroom soup with barley

Let's prepare an incredibly tasty and rich soup from the simplest and most affordable ingredients: barley, dried mushrooms, seasonal vegetables and your favorite spices. This dish will give you a long feeling of fullness without heaviness in your stomach.

Cooking time – 1 hour 5 minutes

Cooking time - 15 minutes.

Portions – 10.

Ingredients:

• Dried mushrooms – 50 gr.
• Pearl barley – 100 gr.
• Potatoes – 500 gr.
• Carrots – 100 gr.
• Onion – 150 gr.
• Fresh dill – 30 gr.
• Vegetable oil – 50 ml.
• Bay leaf – 1-2 pcs.
• Salt - to taste.
• Water – 2.5-3 l.
• Ground black pepper - to taste.

Cooking process:

Step 1. Wash the pearl barley and soak it in cold water for 30-40 minutes.

Step 2. Fill the dried mushrooms with water in the same way and leave to swell for the same time.

Step 3. Boil the cereal for about 10 minutes after boiling and rinse it a second time.

Step 4. Squeeze out excess liquid from the mushrooms and cut into desired pieces. Pour about 2.5-3 liters of water into a large saucepan, add some salt and add the semi-finished pearl barley and mushrooms.

Step 5. Meanwhile, peel and finely chop the onion and fry it in vegetable oil.

Step 6. Add peeled and grated carrots to the transparent onions, and fry the vegetables together for a few more minutes.

Step 7. Peel the potatoes and cut them into small cubes - put them in a saucepan along with the frying, bay leaf, salt and pepper to your taste. Simmer the food until the potatoes are ready and remove from the heat.

Step 8. Pour the aromatic soup into bowls and sprinkle with finely chopped herbs if desired. Bon appetit!

Quick and Easy Mushroom Noodle and Potato Soup

We cook an original, tasty and very satisfying soup that everyone who tries it will surely enjoy! The combination of potato cubes, small vermicelli and mushrooms gives the first dish incredible taste and aroma.

Cooking time – 40 min.

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Champignons – 150 gr.
• Potatoes – 2-3 pcs.
• Onions – 1 pc.
• Carrot – 1 pc.
• Vermicelli – 4 tbsp.
• Vegetable oil – 3 tbsp.
• Salt - to taste.
• Green onion – 1 bunch.

Cooking process:

Step 1. Peel the potatoes and cut them into small pieces, add cold water and set to simmer over moderate heat - 15 minutes after boiling.

Step 2.Sauté peeled and chopped onions and carrots in vegetable oil, and then fry the chopped mushrooms in the same frying pan.

Step 3. Add fried vegetables and mushrooms to the soft potatoes and let them boil.

Step 4. Afterwards, add small vermicelli and simmer for another 20 minutes.

Step 5. Turn off the heat, add finely chopped green onions and serve. Bon appetit!

Step-by-step recipe for making frozen honey mushroom soup

We are preparing a light lean soup from frozen small mushrooms and potatoes, which we will add in two different consistencies: cubes and puree. This unusual combination of textures and components gives the first dish an incredibly rich mushroom taste and aroma.

Cooking time – 60 min.

Cooking time – 25 min.

Portions – 7.

Ingredients:

For the broth:

• Water – 2 l.
• Honey mushrooms – 150 gr.
• Potatoes – 5 pcs.
• Salt – 2 pinches.
• Bay leaf – 2-3 pcs.
• Allspice peas – 3 pcs.
• All-purpose seasoning – ½ tsp.

For frying:

• Honey mushrooms – 150 gr.
• Onions – 2 pcs.
• Carrots – 2 pcs.
• Pepper mixture – ¼ tsp.
• Salt – ½ tsp.
• Sunflower oil – 3 tbsp.

Cooking process:

Step 1. Boil water in a saucepan and add frozen mushrooms.

Step 2. Place two potatoes, cut in half, into the same bowl.

Step 3. Finely chop the onion and sauté in a frying pan in sunflower oil with the addition of a mixture of peppers and a small amount of salt.

Step 4. Add the carrots, grated on a coarse grater, to the transparent and aromatic onions, mix and fry for another 3 minutes.

Step 5. Add mushrooms to the softened vegetables and continue to simmer.

Step 6. Using a slotted spoon, remove the boiled potatoes from the broth.

Step 7. Mash into puree.

Step 8. Cut the remaining potatoes into small cubes.

Step 9Transfer the roast into the pan with the mushrooms.

Step 10. Next, add the potato cubes and cook until they are ready.

Step 11. A few minutes before it’s ready, add puree, bay leaves, allspice peas and salt to taste into a saucepan with soup.

Step 12. Remove the dishes from the heat, leave covered for 15 minutes, and serve. Bon appetit!

How to cook mushroom soup with chicken broth?

When you are tired of classic first courses like borscht and cabbage soup, cook a clear and very aromatic soup of wild mushrooms or champignons with potatoes. This food retains many useful microelements and vitamins, even after boiling.

Cooking time – 1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Chicken legs – 3 pcs.
• Potatoes – 3 pcs.
• Carrots – 1 pc.
• Sunflower oil – 3 tbsp.
• Laurel leaf – 1 pc.
• Parsley - to taste.
• Water – 1.5 l.
• Onions – 1 pc.
• Mushrooms – 100 gr.
• Flour – 1 tsp.
• Salt - to taste.
• Dill - to taste.

Cooking process:

Step 1. Before starting cooking, lay out the necessary products indicated in the list.

Step 2. Wash the chicken thoroughly, fill it with water and let it cook until fully cooked in a pan of a suitable size. Using a slotted spoon, skim off any foam that forms so that the broth remains clear.

Step 3. At this time, peel the potatoes and cut them into small pieces.

Step 4. Cut the mushrooms into thin slices.

Step 5. Peel the carrots and grate them on a coarse grater, and peel the onions and chop them as desired.

Step 6. Heat the sunflower oil in a frying pan and saute the carrots and onions for several minutes until soft.

Step 7. Add flour and salt to the vegetables and mix thoroughly.

Step 8Cook over high heat with constant stirring for no more than one minute.

Step 9. Remove the legs from the rich broth and separate the meat from the bone. Cut the chicken flesh into smaller pieces.

Step 10. Armed with a fine sieve, strain the broth.

Step 11. Return the strained soup base to the heat with the addition of potatoes and champignons, cook until the components are fully cooked.

Step 12. By the time the potato cubes are completely ready, add meat, bay leaf and overcooked vegetables to the broth. Stir and cook for another 7-10 minutes on low heat.

Step 13. Let the finished dish sit under the lid for 10-15 minutes and serve, generously sprinkled with finely chopped dill. Bon appetit!

Incredibly delicious mushroom soup with chanterelles

Chanterelles are such a versatile product that a great variety of dishes are prepared from them: pastas, risotto, preserves and even salads, but today we will talk about a very aromatic, tasty and healthy soup that even a child can easily prepare, and the result will pleasantly surprise you.

Cooking time – 50 min.

Cooking time - 20 minutes.

Portions – 5.

Ingredients:

• Chanterelles – 150 gr.
• Potatoes – 2 pcs.
• Onions – 2 pcs.
• Carrot – 1 pc.
• Garlic – 1 tooth.
• Parsley (chopped) – 2 tbsp.
• Oregano – 1 pinch.
• Thyme (fresh) – 2 sprigs.
• Cream 10-20% - 2 tbsp.
• Butter – 30 gr.
• Ground black pepper – 1 pinch.
• Salted pork belly – 70 gr.
• Olive oil – 2 tbsp.
• Water – 1.5 l.

Cooking process:

Step 1. We start by peeling and chopping vegetables: finely chop one and a half onions, and put half a head aside - we will need it a little later.

Step 2.We thoroughly rinse the mushrooms from debris and dip them in boiling water for 5 minutes, then drain the liquid and transfer the chanterelles to a colander or fine sieve.

Step 3. In the pan in which we will cook the soup, heat the mixture of oils.

Step 4. Fry the chopped onion over low heat until soft and combine with chanterelles, season with a sprig of thyme and a pinch of dried oregano - mix and simmer all together for about 10 minutes.

Step 5. Meanwhile, grate the carrots on a coarse grater, cut the potatoes into medium-sized cubes and chop the garlic into thin slices.

Step 6. Fill the stewed chanterelles with water (can be replaced with broth) and add potatoes, cook for 5 minutes and then add carrots (cook for another 10-12 minutes). After the time has passed, add the garlic to the container.

Step 7. Cook the soup over medium heat.

Step 8. At the same time, cut the salted brisket into small squares of the same size.

Step 9. In a frying pan, render all the fat from the lard so that the pieces become crispy and golden.

Step 10. Cut the remaining onion into small pieces, prepare the parsley.

Step 11. At the moment when almost all the fat has come out of the brisket, add the onion to the pan.

Step 12. Add two tablespoons of low-fat cream to the aromatic soup and simmer for a couple of minutes.

Step 13. When the lard and onions turn golden brown, turn off the heat.

Step 14. Transfer the contents of the frying pan into a separate bowl.

Step 15. At the same time, remove the pan with soup from the burner and sprinkle with chopped herbs.

Step 16. Serve the food along with the frying. Bon appetit!