Mushroom soup made from fresh mushrooms

Mushroom soup made from fresh mushrooms is the most delicious first dish of the summer-autumn period. All varieties of edible mushrooms are suitable for soup, and an interesting taste is obtained from assorted mushrooms. For satiety, the soup is prepared with the addition of meat, potatoes or cereals, and for a delicate taste - with pieces of cheese or heavy cream.

Fresh mushroom soup with potatoes

Fresh mushroom soup with potatoes is considered a classic. It is not cooked in meat broth and no meat is added to it. The soup turns out lean, but satisfying, because mushrooms contain a lot of protein. We prepare soup from fresh porcini mushrooms, as they are the most delicious, but you can use chanterelles, boletus and other types of edible mushrooms. We don’t put a lot of spices in the soup so that the mushroom flavor of the dish doesn’t disappear.

1. 
   Mushroom soup made from fresh mushrooms is very easy to prepare. The first step is to prepare the mushrooms for cooking.They should be sorted out, cleared of forest debris, rinsed well under running water and cut into pieces of any size. Bring the mushroom slices to a boil and drain the first broth. Then peel and wash the potatoes, onions and carrots.
2. 
   Cut the potatoes into small cubes. Grind the carrots on a medium or coarse grater. Wash the dill and chop finely.
3. 
   In a soup pot, bring clean water to a boil for 4 servings of soup. Place prepared mushrooms, peppercorns, bay leaves and peeled onions into it. Season the broth with salt to your taste and cook over low heat for 15 minutes.
4. 
   During this time, fry the chopped carrots until light golden brown.
5. 
   Transfer the roasted carrots to the mushroom soup and immediately add the chopped potatoes. Cook the fresh mushroom soup until the potatoes are soft. Turn off the fire. Add chopped dill to the soup, stir, take a sample and adjust the taste. Cover the pan with soup with a lid and leave to steep for 30 minutes. Then the dish can be served to the table. Bon appetit!

Mushroom soup made from fresh forest mushrooms

The taste of mushroom soup made from fresh forest mushrooms is largely determined by the type of mushrooms, and you are invited to cook it from beautiful and noble boletuses. This mushroom is distinguished by a dense, meaty texture and a soup based on it will be similar to meat soup, but with a special mushroom taste. Add potatoes and noodles to the soup and fry onions and carrots. It will turn out very tasty.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Medium boletuses – 6 pcs.
• Water – 2 l.
• Large potatoes – 2 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Vermicelli – 1.5 tbsp.
• Bay leaf - to taste.
• Black peppercorns - to taste.
• Vegetable oil - for frying.
• Salt - to taste.

Cooking process:

Step 1. Prepare the boletuses for cooking soup: peel, rinse under running water and cut into small pieces.

Step 2. Then boil the chopped boletus for 40 minutes in two liters of water with added salt.

Step 3. Place the boiled mushrooms in a colander and pour the mushroom broth into the same pan.

Step 4. Cut the peeled potatoes into small cubes and cook in the mushroom broth.

Step 5. In heated vegetable oil, fry the finely chopped onion until light golden brown.

Step 6. Then add carrots chopped on a coarse grater and fry until soft.

Step 7. Add boiled pieces of boletus to these fried vegetables and fry them for 10 minutes.

Step 8. Transfer the roasted boletus with vegetables into a saucepan with the potatoes that have been cooked by this time.

Step 9. Add one and a half spoons of vermicelli to the soup, mix everything and cook the soup for another five minutes.

Step 10. Then add peppercorns and bay leaves to the soup and after 10 minutes turn off the heat.

Step 11. Pour the prepared fresh wild mushroom soup into bowls, top with sour cream and chopped herbs and serve. Bon appetit!

Fresh mushroom soup

Fresh mushroom puree soup, along with cream soup with other bases, is popular and sought after for its taste and delicate texture. A simple option is to boil the mushrooms, chop them in a blender, add other flavoring ingredients and the dish is ready. In this recipe, we make the base of the puree soup from potatoes and add fresh wild mushrooms stewed with vegetables. Fresh mushrooms can be replaced with frozen mushrooms without loss of taste.

Cooking time: 1 hour.

Cooking time: 15 minutes.

Servings: 3.

Ingredients:

• Fresh mushrooms – 250 gr.
• Water – 1.5 l.
• Potatoes – 4 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Ground black pepper - to taste.
• Vegetable oil - for frying.
• Salt - to taste.
• Sour cream – 3 tbsp.

Cooking process:

Step 1. Immediately prepare all ingredients for the soup according to the recipe. Sort the mushrooms and rinse well under running water.

Step 2. Cut the prepared mushrooms into small cubes, and leave small specimens whole.

Step 3. Place the sliced ​​mushrooms in a deep frying pan, add water, boil for 5-10 minutes and drain the water. Peel the onions and carrots and chop them in any way. Pour vegetable oil into a frying pan with the mushrooms, add the onions and carrots and fry until the vegetables are soft. Then pour a little water over them, add salt and pepper and simmer the mushrooms and vegetables for 40 minutes over low heat until the liquid has completely evaporated.

Step 4. While the mushrooms are stewing, peel and rinse the potatoes. Boil it in salted water until tender.

Step 5. Drain the water from the boiled potatoes into a separate bowl. Mash the boiled potatoes until puree with a masher or mixer.

Step 6. Put three tablespoons of sour cream into the resulting mashed potatoes, pour in the potato broth, add water to make three servings of soup, and add salt to your taste. Mix these ingredients well and bring the soup to a boil.

Step 7. Then add the mushrooms stewed in vegetables to the soup, mix again and take a sample. Simmer the puree soup for a couple of minutes and turn off the heat.

Step 8. Pour the prepared fresh mushroom puree soup into bowls and serve. Bon appetit!

Fresh mushroom and cream cheese soup

Soup made from fresh mushrooms and processed cheese is distinguished by its tenderness and thickness of consistency along with a refined creamy taste. Both available champignons and wild mushrooms are suitable for the soup, from which the soup turns out to be the most delicious and aromatic. Processed cheese is chosen of high quality and with high fat content, so that it goes well in the soup and its average calculation is: 1 cheese per 1 liter of broth.

Cooking time: 1 hour.

Cooking time: 15 minutes.

Servings: 2.

Ingredients:

• Fresh mushrooms (champignons) – 150 gr.
• Potatoes – 2 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Processed cheese – 100 gr.
• Mushroom broth cube – 1 pc.
• Dry basil - to taste.
• Olive oil – for frying.
• Salt - to taste.

Cooking process:

Step 1. Pour clean water into a soup pot for two servings and set to boil.

Step 2. While the water is boiling, peel and rinse the potatoes. Then cut it into small cubes.

Step 3. Finely chop the peeled onion with a knife.

Step 4. Heat a little olive oil in a frying pan and fry the chopped onion in it until soft.

Step 5. Grind the peeled carrots on any grater, add them to the fried onions and fry until tender.

Step 6. Wash fresh mushrooms and cut into small slices.

Step 7. Place pieces of mushrooms into boiling water and after boiling the broth again, transfer the sliced ​​potatoes into the pan and cook the soup until the potatoes are ready.

Step 8. 2-3 minutes before the end of cooking, add the fried carrots and onions to the soup and turn the heat to minimum.

Step 9. Then add melted cheese to the soup.

Step 10. Lastly, add the mushroom broth cube and dry basil to the soup. Stir the soup until the cheese is completely dissolved and after a minute turn off the heat.

Step 11Cover the pan with a lid, let the soup of fresh mushrooms and melted cheese steep for 15 minutes and serve. Bon appetit!

Mushroom soup made from fresh champignons

Mushroom soup made from fresh champignons is a simple but quite satisfying dish; in this recipe we prepare it according to the classic version. Cook mushroom soup in water and with a minimum set of ingredients: fresh champignons, onions and potatoes. For a rich taste, be sure to fry the champignons with onions, and choose medium-sized mushrooms.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Fresh champignons – 350 gr.
• Potatoes – 4 pcs.
• Onion – 1 pc.
• Vegetable oil – 3 tbsp.
• Salt - to taste.
• Greens - to taste.

Cooking process:

Step 1. Immediately place clean water in a soup pot to boil. Peel the caps of fresh champignons. Then the mushrooms are washed well under running water and cut into large slices.

Step 2. The potatoes are peeled, washed with cold water, cut into medium cubes and transferred to boiling water.

Step 3. Heat vegetable oil in a frying pan. Sliced ​​mushrooms are placed in it and fried over medium heat.

Step 4. Finely chop the onion and add it to the mushrooms. Everything is sprinkled with salt and fried under a covered lid until the mushroom juice has completely evaporated and the champignons and onions are lightly browned.

Step 5. The fried mushrooms and onions are transferred to the pan with the cooked potatoes. Salt is added to the soup and everything is mixed well.

Step 6. Finely chopped greens are added to the finished soup and a sample is taken.

Step 7. The prepared fresh champignon soup is immediately served to the table. Bon appetit!

Fresh mushroom soup with vermicelli

Soup from fresh mushrooms with noodles is prepared quickly, it turns out light and at the same time satisfying. We do not add potatoes to this recipe. We take champignons as mushrooms that are digestible by the body, unlike wild mushrooms. We fry the mushrooms with onions and carrots and on this basis we cook the soup with the addition of vermicelli, the calculation for a thick soup is: - add 1 ladle of vermicelli to 1 liter of broth. This soup can also be served to children.

Cooking time: 35 minutes.

Cooking time: 10 minutes.

Servings: 5.

Ingredients:

• Fresh mushrooms – 400 gr.
• Vermicelli – 100 gr.
• Carrots – 1 pc.
• Onion – 1 pc.
• Sour cream 25% – 2.5 tbsp.
• Vegetable oil – 3 tbsp.
• Salt - to taste.
• Greens – 1 bunch.
• Ground black pepper - to taste.

Cooking process:

Step 1. First of all, given the quick preparation of the dish, you need to prepare all the ingredients according to the recipe and place them on plates. Peel and chop the onions and carrots. Wash the mushrooms and cut into thin slices. Also finely chop the greens.

Step 2. Heat vegetable oil in a frying pan and fry the onions and carrots in it until soft.

Step 3. Add mushroom slices to the fried vegetables and fry them while stirring until the mushroom juice has completely evaporated.

Step 4. Sprinkle the mushrooms with salt and black pepper to your taste, add sour cream so it doesn’t curdle, mix everything and turn off the heat after 2 minutes.

Step 5. Place the mushrooms and vegetables fried in sour cream into a soup pot, pour in 2.5-3 liters of broth or water and bring the soup to a boil over medium heat. Then reduce the heat to the minimum, pour in the calculated amount of vermicelli and mix everything well. Cook the mushroom soup with noodles for 5-6 minutes. Pour it into plates, add herbs and serve.Bon appetit!

Fresh mushroom soup with chicken broth

The option of preparing fresh mushroom soup in chicken broth will be more tasty, because mushrooms go well with chicken in many dishes. For the broth, choose a chicken breast or leg and remove the skin. Fry mushrooms with carrots and onions. In this recipe we will complement the taste of the soup with processed cheese, but you can leave the broth clear.

Cooking time: 1 hour 40 minutes.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Chicken leg – 1 pc.
• Fresh mushrooms – 300 gr.
• Large potatoes – 3 pcs.
• Carrots – 1 pc.
• Small onion – 2 pcs.
• Processed cheese – 2 pcs.
• Butter – 50 gr.
• Greens – 1 bunch.
• Salt - to taste.
• Black peppercorns - to taste.
• Bay leaf – 1 pc.

Cooking process:

Step 1. Immediately prepare all the ingredients for the soup, according to the recipe, so that everything is at hand.

Step 2. Then cook the chicken broth. We remove the skin from the leg, put it in a saucepan, pour in 2.5 liters of clean water, add bay leaf with salt and black peppercorns and cook for half an hour from the start of boiling. Then remove the cooked leg from the broth and cook the soup on it.

Step 3. Cut the peeled potatoes into small cubes and place them in boiling broth. Cook the potatoes until soft.

Step 4. Wash the mushrooms, cut into thin slices, place in a dry frying pan, cover with a lid and fry over high heat until the mushroom juice has completely evaporated. Then add butter to the mushrooms and simmer the mushrooms over medium heat until the butter melts.

Step 5. Peel and chop the onions and carrots in advance in any way. Place the vegetables in a frying pan with the mushrooms, mix, sprinkle with salt to your taste and fry everything over low heat for 10-15 minutes.

Step 6. Place fried mushrooms into the broth with boiled potatoes, add grated processed cheese, and stir the soup. You can add boiled chicken meat cut into pieces to the soup, but this is to taste. Add finely chopped herbs to the mushroom soup cooked in chicken broth, turn off the heat and let the dish steep for 20 minutes under a closed lid. We serve the finished dish to the table. Bon appetit!

Mushroom soup made from fresh mushrooms with cream

Fresh mushroom soup with cream, or cream soup, belongs to haute cuisine. But it is easy to prepare at home. The dish always turns out aromatic, tender and with a pleasant creamy taste. This recipe offers you an option for a business lunch: cook from champignons, use broth and add a little hot pepper to the soup.

Cooking time: 40 minutes.

Cooking time: 15 minutes.

Servings: 3.

Ingredients:

• Fresh champignons – 600 gr.
• Cream 10% – 250 ml.
• Broth (meat/vegetable) – 1 l.
• White onion – 4 pcs.
• Butter – for frying.
• Greenery - for decoration.
• Salt - to taste.
• Hot pepper - to taste.
• Bay leaf – 1 pc.

Cooking process:

Step 1. To make the dish especially spicy and appetizing, the hot pepper is cut into thin rings.

Step 2. Peel the champignon caps. Then the mushrooms are washed well with running water and cut into small pieces of arbitrary shape.

Step 3. The peeled onion is finely chopped and fried until lightly browned in butter.

Step 4. Sliced ​​mushrooms are added to the fried onions. Fry the mushrooms for 10-15 minutes until the mushroom juice has completely evaporated.

Step 5. In a soup pot, bring the meat or vegetable broth to a boil.Champignons fried with onions are transferred from the frying pan into it. Then bay leaf, hot pepper and salt to your taste are added to the soup. The soup is simmered over low heat for 10 minutes.

Step 6. Then 250 ml of cream is poured into the soup. The soup is stirred, brought to a boil so that the cream does not curdle, and the heat is turned off.

Step 7. Fresh mushroom soup with cream is given a little time to infuse. Then it is poured into cups, decorated with herbs and crackers and served to the table. Bon appetit!

Fresh mushroom soup with barley

Fresh mushroom soup with barley is similar to traditional rassolnik with solyanka and mushrooms replace meat in it. For soup, it is better to take wild mushrooms, since greenhouse champignons or oyster mushrooms do not give a real mushroom aroma. Barley is soaked in advance for several hours or can be boiled in advance and the thickness of the dish depends on its quantity. Cook the soup in mushroom broth, fry the carrots with onions and mushrooms.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Fresh mushrooms – 300 gr.
• Pearl barley – ½ tbsp.
• Potatoes – 2 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Rinse the pearl barley well in advance and soak in cold water for a couple of hours, or better yet, overnight.

Step 2. Clean fresh mushrooms from debris, wash, cut into small pieces and cook in a soup pot for 20 minutes. Drain this water. Pour clean water over the mushrooms for 4 servings and cook the mushrooms for 20-25 minutes from the start of the water boil.

Step 3. Peel the onion and carrots and chop finely.

Step 4. Fry this slice until soft in heated vegetable oil.

Step 5.Then add the boiled mushrooms to the vegetables and fry everything together for 5-8 minutes, stirring occasionally.

Step 6. Cut the peeled potatoes into small cubes.

Step 7. Boil pearl barley in mushroom broth until tender.

Step 8. Then add the potato slices and cooked mushroom fry into the broth. Season the soup with salt to your taste, add black pepper and cook over low heat until the potatoes and barley are fully cooked.

Step 9. Pour the prepared fresh mushroom soup with barley into bowls and serve. Bon appetit!

Rice soup with fresh mushrooms

Rice soup with fresh mushrooms will be your option from the line of mushroom soups. It is distinguished by its satiety, lightness, good taste and quick preparation, and fresh champignons or oyster mushrooms allow the housewife to prepare such a dish at any time of the year. The required ingredients for rice soup are onions and carrots. In this recipe we prepare the soup with chicken broth and without potatoes, which will make the dish dietary.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 3.

Ingredients:

• Chicken broth – 1.2 l.
• Rice – 2 tbsp.
• Fresh mushrooms (oyster mushrooms) – 200 gr.
• Carrots – 1 pc.
• Onion – 1 pc.
• Salt - to taste.
• Garlic – 2 cloves.
• Greens - to taste.
• Vegetable oil – 20 ml.

Cooking process:

Step 1. Pour chicken broth into a soup pot and place on the stove. Peel the potatoes, wash them, cut them into small cubes and add them to the broth.

Step 2. Peel the onion and carrots, cut into small pieces of arbitrary shape and fry this cutting for 10 minutes in vegetable oil and over low heat.

Step 3. Transfer the prepared vegetable frying to a pan with potatoes and continue cooking the soup.

Step 4.Wash the rice well several times in cold water and transfer it to a saucepan. Salt the soup to your taste.

Step 5. Clean, wash and cut the mushrooms (oyster mushrooms) into small pieces.

Step 6. When the potatoes and rice are ready, add the mushroom slices to the soup and cook the soup with mushrooms for another 5-6 minutes. For oyster mushrooms or champignons, this time is often enough, but wild mushrooms need to be cooked in soup longer. Then turn off the fire.

Step 7. Add chopped garlic cloves to the cooked soup.

Step 8. Then add finely chopped greens to the soup. We take a sample and let the dish brew for a bit to make it tastier.

Step 9. Pour the prepared rice soup with fresh mushrooms into plates and serve. Bon appetit!