Mushroom soup

Mushroom soup is the first dish that is very popular in the countries of the post-Soviet space, but why be surprised if with the onset of autumn most of the population goes to the golden forests for prey? You can cook soup not only in season, but also at any time of the year, because both dried and frozen mushrooms are suitable for cooking. In addition to the aromatic ingredient, traditionally such dishes also include potato cubes, classic frying and spices. But if you don’t like forest walks, then this is not a reason to be upset, because you can treat yourself to food prepared from what is sold in every supermarket: oyster mushrooms or champignons.

Mushroom soup made from fresh mushrooms with potatoes

Mushroom soup made from fresh mushrooms with potatoes is a flavorful dish that is irresistible, despite the simple set of ingredients and elementary preparation. The recipe uses oyster mushrooms as an example, but you can replace them with any wild mushrooms, which should be boiled first.

1. 
   How to cook delicious mushroom soup? First of all, peel and wash the potatoes, carrots and onions.
2. 
   Finely chop the onion head.
3. 
   We arm ourselves with a grater and chop the carrots.
4. 
   Pour sunflower oil into a frying pan and heat it, fry the chopped vegetables for 4-6 minutes, stirring frequently.
5. 
   Cut the potatoes into arbitrary slices and throw them into the pan.
6. 
   Next we transfer the frying.
7. 
   Wash and lightly squeeze the mushrooms, cut into small pieces and add to the vegetables.
8. 
   Fill the ingredients with water and bring to a boil, add salt and pepper. Boil for 20 minutes over moderate heat.
9. 
   Mushroom soup is ready! Pour it into portioned bowls and serve. Bon appetit!

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Mushroom soup made from dried mushrooms

Mushroom soup made from dried porcini mushrooms is a popular first dish that will captivate you with its aroma even during the cooking process. For cooking you will need a small handful of dried mushrooms, vegetables that you have on hand and just a little cream, which will give the dish a special tenderness.

Cooking time – 50 min.

Cooking time - 15 minutes.

Portions – 5.

Ingredients:

• Dried mushrooms – 30 gr.
• Potatoes – 7 pcs.
• Carrots – 3 pcs.
• Onions – 2 pcs.
• Cream 10% – 100 ml.
• Greens - to taste.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Peel and rinse the potatoes, cut the tubers into strips and throw them into boiling salted water.

Step 2. At the same time, fry the grated carrots in hot vegetable oil for 3-4 minutes, add onion half rings and bring until soft.

Step 3.Pre-soak dry mushrooms in warm water, rinse and re-fill with water for another 5-7 minutes.

Step 4. Squeeze out the mushrooms and store them in large pieces; save the water, as we will need it later.

Step 5. Transfer the mushrooms to fry and gradually pour in the water in which they were soaked. Over low heat, evaporate the moisture and pour in cream.

Step 6. Mix the creamy mass and remove from the burner.

Step 7. Finely chop the greens.

Step 8. Combine the contents of the frying pan with chopped herbs.

Step 9. Transfer the frying into a pan with the prepared potatoes, bring to a boil and add salt if necessary. Let it brew under the lid for 30-60 minutes.

Step 10. Serve hot, topped with slices of fresh bread. Bon appetit!

Mushroom soup made from frozen forest mushrooms

Mushroom soup made from frozen forest mushrooms is a light and low-fat dish that is perfect for a hearty and balanced lunch, especially when you add a spoonful of chilled sour cream, fresh chopped herbs and your favorite aromatic spices - you'll lick your fingers!

Cooking time – 40 min.

Cooking time - 15 minutes.

Portions – 4-5.

Ingredients:

• Frozen forest mushrooms – 200 gr.
• Potatoes – 2-3 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Greens - to taste.
• Salt - to taste.
• Vegetable oil - for frying.
• Seasonings - to taste.

Cooking process:

Step 1. Heat a small amount of vegetable oil directly in the pan and add a quarter of the onion ring.

Step 2. After 1-2 minutes, add the chopped carrots - stirring, fry the vegetables until soft and golden. Approximately 7-10 minutes.

Step 3. Add potato cubes.

Step 4.Pour the ingredients with water and bring to a boil, add some salt and reduce the heat - simmer for about 20 minutes.

Step 5. After the specified time has passed, dip the frozen mushrooms into a heat-resistant bowl and cook for 15-20 minutes after boiling again.

Step 6. Add the finished soup with herbs and your favorite spices.

Step 7. Pour the food into tureens and invite the family to the table. Bon appetit!

Mushroom champignon soup with melted cheese

Mushroom soup made from champignons with melted cheese is a surprisingly tender and nutritious dish that can be prepared not only during the winter cold, but also on the hottest days. This soup can be offered to household members even cold, because the taste is not lost.

Cooking time – 25 min.

Cooking time - 10 min.

Portions – 6.

Ingredients:

• Champignons – 300 gr.
• Carrots – 2 pcs.
• Onions – 2 pcs.
• Potatoes – 3-4 pcs.
• Processed cheese – 200 gr.
• Greens – 1 bunch.
• Boiling water – 2 l.
• Vegetable oil - for frying.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. First of all, we clean and rinse the root vegetables: finely chop the onion and grate the carrots. Cut the mushrooms into small segments, and chop a handful coarsely.

Step 2. Pour vegetable oil into the pan and sauté the vegetables for about 5 minutes, add the champignons and, stirring, fry the ingredients for another 7-10 minutes.

Step 3. Then throw the potato cubes into the pan - pour two liters of boiling water and simmer over medium heat for 10 minutes.

Step 4. After the specified time, add pieces of cheese and actively stir the soup until the ingredient is completely dissolved. Add salt, herbs and black pepper.

Step 5.Brown the remaining mushrooms in hot vegetable oil and use them to decorate portions of the finished soup. Bon appetit!

Classic creamy mushroom soup

Classic champignon cream soup with cream is a dish that captivates with its rich and bright creamy mushroom taste and delicate consistency, unlike anything else. In the classic version of cooking, you will not find anything superfluous, a minimum food set and a maximum of aromas and tastes.

Cooking time – 45 min.

Cooking time - 20 minutes.

Portions – 3-4.

Ingredients:

• Water – 500 ml.
• Champignons – 300 gr.
• Cream 20% – 120 ml.
• Ground nutmeg – 1 pinch
• Onions – 200 gr.
• Sunflower oil - for frying.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Before starting the process, peel the onions and mushrooms, finely chop the fresh parsley.

Step 2. In a frying pan with sunflower oil, sauté small slices of onion until soft, add champignon cubes and cook over low heat until the moisture evaporates and turns golden. Based on your taste, sprinkle with ground pepper and salt.

Step 3. Place the fried ingredients in a saucepan, add water and bring to a boil, simmer for 25 minutes over low heat and add cream. After 5 minutes, remove the pan from the stove and puree its contents using an immersion blender. Season with nutmeg.

Step 4. Distribute the cream soup among plates and, if desired, decorate with croutons and herbs.

Step 5. Without waiting for it to cool, take a sample and enjoy. Cook and have fun!

Mushroom soup with chanterelles

Mushroom soup with chanterelles is one of the simplest first courses that can be prepared using wild autumn mushrooms. Chanterelles are an excellent product, since these mushrooms do not harbor parasites, but they grow in entire families. So let's treat ourselves and our family to a rich and aromatic soup!

Cooking time – 45 min.

Cooking time – 15-20 min.

Portions – 4.

Ingredients:

• Chanterelles – 350 gr.
• Onions – 1 pc.
• Potatoes – 300 gr.
• Carrots – 1 pc.
• Greens – 25 gr.
• Garlic – 3 teeth.
• Bay leaf – 2 pcs.
• Water – 1 l.
• Vegetable oil – 0.5 tbsp.
• Butter – 20 gr.
• Salt - to taste.

Cooking process:

Step 1. Clean the chanterelles from soil and other dirt, wash and boil for 15 minutes, place on a sieve and let the liquid drain.

Step 2. Chop the boiled mushrooms randomly.

Step 3. Finely chop the peeled garlic and onion, fry until soft in a thick-walled saucepan in a mixture of two types of oils.

Step 4. Now add the grated carrots into the saucepan, mix and fry for another 5 minutes.

Step 5. Add the potato slices and, with constant stirring, heat the ingredients for 5 minutes.

Step 6. Add chopped herbs and salt to the mixture, add water and boil until the potato slices are half cooked.

Step 7. Add the mushrooms and simmer the food over medium heat for another 15 minutes.

Step 8. Season the soup with bay leaf and another handful of herbs. After removing from the burner, let it sit under the lid for 10-15 minutes to release all the aromas.

Step 9. Serve the hot dish and serve it immediately. Cook and enjoy not only the result, but also the process!

Mushroom soup made from dried porcini mushrooms

Mushroom soup made from dried porcini mushrooms is a real delicacy, especially during cold weather and snowstorms outside the window. A bowl of this soup will not only lift your spirits and warm you inside, but will also instantly transport you to summer and pleasant memories, thanks to its amazing aroma.

Cooking time – 35 min.

Cooking time - 15 minutes.

Portions – 2 l.

Ingredients:

• Water – 1.5 l.
• Dried porcini mushrooms – 50 gr.
• Potatoes – 200 gr.
• Onions – 150 gr.
• Noodles – 50 gr.
• Sunflower oil - for frying.
• Bay leaf – 2 pcs.
• Thyme – 1 tsp.
• Dry dill – 2 tsp.
• Ground black pepper – 0.5 tsp.
• Salt - to taste.

Cooking process:

Step 1. Prepare the components listed above.

Step 2. Fill the mushrooms with warm water and leave for 15 minutes.

Step 3. Chop the onions randomly and sauté in sunflower oil with the addition of ground pepper and thyme.

Step 4. Bring water to a boil in a saucepan of a suitable size, add mushrooms along with the broth, fried onions, bay leaves, dill and salt - bring to a boil. After 10 minutes, add potato cubes and noodles into the aromatic broth.

Step 5. Simmer the soup over low heat until the potatoes are ready.

Step 6. Before inviting your household to the table, let the first dish sit under the lid for at least half an hour. Bon appetit!

Mushroom soup with barley

Mushroom soup with barley is a hearty and incredibly tasty dish that will relieve you of hunger for a long time and energize you until the evening! Since the cereal requires some time to soak, it is recommended to first fill the pearl barley with water - this action will shorten the cooking process.

Cooking time – 3 hours 30 minutes

Cooking time – 20-25 min.

Portions – 6-8.

Ingredients:

• Frozen forest mushrooms – 300 gr.
• Pearl barley – 0.25-0.5 tbsp.
• Carrots – 0.5 pcs.
• Potatoes – 4-5 pcs.
• Onions – 0.5 pcs.
• Vegetable oil – 2 tbsp.
• Greens - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Before starting to cook the soup, pour boiling water over the cereal and leave for two hours to swell.

Step 2. Then place the pearl barley on a sieve and rinse thoroughly under running water.

Step 3. Pour the “grains” into a saucepan and fill with water, bring to a boil and skim off the foam with a slotted spoon, continue cooking over low heat.

Step 4. Defrost the mushrooms on the bottom shelf of the refrigerator or in the microwave. Pour into a frying pan with heated vegetable oil and fry for about 5 minutes.

Step 5. Add aromatic mushrooms to the pearl barley.

Step 6. After about 10 minutes, add the chopped potatoes to the pan.

Step 7. Without wasting time, we fry small cubes of carrots and onions. The ingredients should be fried in the same frying pan in which the mushrooms were fried.

Step 8. When the potatoes are cooked, we supplement the composition with frying. After another 5 minutes, add chopped herbs, salt and ground pepper.

Step 9. If you have time, let the food brew. Be sure to serve with sour cream and fresh bread. Bon appetit!

Mushroom soup with champignons and chicken

Mushroom soup with champignons and chicken is a balanced and flavorful dish that will not only satisfy your hunger, but also energize you. To obtain a rich broth, it is better to use poultry, and in stores choose chilled products rather than frozen.

Cooking time – 40 min.

Cooking time - 15 minutes.

Portions – 2 l.

Ingredients:

• Water – 1.5 l.
• Champignons – 250 gr.
• Onions – 100 gr.
• Chicken – 250 gr.
• Potatoes – 300 gr.
• Carrots – 100 gr.
• Vegetable oil – 2-3 tbsp.
• Bay leaf – 2 pcs.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Pour water over the chicken and remove any fat and films. Peel and cut vegetables and mushrooms into cubes, finely chop the washed greens.

Step 2. Fill the bird with water and bring to a boil, add salt and boil for about 20 minutes. We catch the meat and put it in a bowl, and throw the potatoes into the broth, boil again and cook for 5-7 minutes.

Step 3. At the same time, heat the vegetable oil in a frying pan and fry the carrots and onions over medium heat until golden brown and soft. Add champignons and evaporate the moisture. Salt and pepper, focusing on your taste preferences.

Step 4. Place the sautéed vegetables and chicken fibers into the boiling broth, season with bay leaves and a pinch of salt. Turn off the heat and let stand covered for 10-15 minutes.

Step 5. Distribute the first dish into portioned bowls and serve. Bon appetit!

Mushroom soup with noodles

Mushroom soup with noodles is an excellent option for a complete family lunch that will fill you up and satisfy you with taste and aroma. For cooking, you can take not only canned mushrooms, but also your own preparations from the freezer.

Cooking time - 30 min.

Cooking time - 10 min.

Portions – 6.

Ingredients:

• Marinated champignons – 1 jar.
• Vermicelli – 30 gr.
• Onions – 1 pc.
• Water – 1.5 l.
• Potatoes – 2 pcs.
• Butter – for frying.
• Salt - to taste.

Cooking process:

Step 1. Prepare the food and put a saucepan with one and a half liters of water to boil, add salt and add the contents of the jar of mushrooms, draining the brine.

Step 2.Peel the onions and potatoes and chop them randomly.

Step 3. Melt a slice of butter in a frying pan, at maximum heat with constant stirring for a minute, fry the onion.

Step 4. Place the potatoes into the pan, cook for 7 minutes and add the frying. Boil the soup until all components are ready, add the vermicelli and after a couple of minutes remove from the stove.

Step 5. Pour the rich soup into bowls and eat. Bon appetit!