Traditional mushroom soup. Mushroom soup recipe with step by step photos - how to cook delicious fresh mushrooms with cream Classic porcini mushroom soup

Most cooks know how to make mushroom soup, but not everyone has the secrets of cooking a delicious aromatic dish that makes you want to eat even from a photo. All family members will definitely appreciate the taste of such a first, which will saturate the body, give strength and energy. It will take no more than half an hour to prepare a dish of fresh mushrooms, so this is a quick recipe.

How to cook mushroom soup

The first step in the process of how to cook mushroom soup from fresh mushrooms will be the competent choice of the main components. When buying, you should pay attention to the appearance - the hat of any kind should be elastic, without damage and friability. If you buy champignons, then they should be light white, with a whole leg. When purchasing forest mushrooms - porcini, honey agaric, oil, chanterelles - it is important to make sure that they are not poisonous and will not cause poisoning. Real specimens do not have a skirt on a leg, hat plates are even and light.

To make a delicious mushroom soup from fresh mushrooms, you need to use the purchased ingredients immediately. If you leave them to be stored, then the taste of the broth will turn out not so rich, and its color will not cause appetite. You can use any broth for cooking - plain water, vegetable, beef, pork. It is especially delicious to make a dish on chicken broth.

How long to cook mushroom soup

Having picked up the ingredients and decided on the dressing, the question arises of how much to cook forest mushrooms for soup. Cooking time depends on the type of ingredients used. Mushrooms cook the fastest, because their pulp is tender, easily boiled to the desired consistency. It takes the longest time to cook white and boletus, because first they need to be boiled separately, and then laid to the rest of the ingredients. On average, cooking takes an hour.

fresh mushroom soup recipe

Appetizing photos and videos accompany every fresh mushroom soup recipe found on the web. This greatly facilitates the life of a novice hostess, who may not be able to cope with such a complex dish. Thanks to step-by-step instructions, it is easy to understand how to process one or another component, in what order to put them in the pan and how to season the finished dish.

There are many recipes for mushroom dishes that are cooked on the basis of champignons, oyster mushrooms or wild mushrooms. Slightly less common options for making broth are mushrooms, boletus and chanterelles. They have a less rich taste, so it is better to fry them with potatoes. White and boletus have a pronounced aroma, which is ideal for cream soup.

White mushroom soup

It will be useful for novice cooks to familiarize themselves with the recipe for making soup from fresh porcini mushrooms. It will be easy if you follow each instructions, observing the technology and the order of execution, to withstand the composition. To make the dish look good and tasty not only in life, but also in the photo, it is recommended to decorate it with parsley and sour cream.

fresh porcini mushrooms - 0.4 kg;
potatoes - 4 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
vermicelli - 80 g;
parsley - a bunch;
water - 3 l;
bay leaf - 2 pcs.

Wash the caps and legs, peel, cut into cubes.
Boil water with bay leaf, lay mushroom pieces, cook for half an hour.
Cut the potatoes into cubes, chop the onion, rub the carrots coarsely.
Put potatoes in broth. Cook for 10 minutes, then onions, after 5 minutes carrots, after the same amount of time vermicelli.
Cook for 5 minutes, turn off the heat, remove the bay leaf.
Serve with chopped parsley.

Mushroom mushroom soup

The simplest recipe that any housewife can easily handle is mushroom soup. You can buy them in any store or market, and as a result, the cooked dish will have a pleasant aroma and excellent taste. This is a hearty meal that could well become a full meal. Serve the stew well, accompanied by garlic croutons, sour cream and fresh dill.

fresh champignons - half a kilo;
rice - 50 g;
onion - 1 pc.;
potatoes - 2 pcs.;
dill - 30 g;
sunflower oil - 50 ml;
water - 2 l.

Wash mushrooms, cut in half, add water. Cook covered over medium heat for 35 minutes.
Chop the onion, fry in oil until golden brown.
Cut the potatoes into cubes, dip into the broth along with rice and leave for a quarter of an hour.
Put onion frying and chopped parsley into the pan, salt.
Close the lid, leave for 5 minutes.

mushroom soup

Fresh mushroom soup has an unusual taste, which is important to buy true, not false ones - even experienced mushroom pickers often confuse this variety with poisonous ones. Honey agaric has a delicate aroma, exquisite taste with a slight spiciness, which is well emphasized with dried dill, bay leaf and black pepper. To give the dish a noble creamy taste, it must be served with fresh fat sour cream.

fresh mushrooms - 0.6 kg;
water - 2.2 l;
onions - 2 pcs.;
potatoes - 4 pcs.;
butter - 60 g;
dried dill - 10 g;
chopped bay leaf - 2 g.

Sort mushrooms, remove damaged parts, rinse with cold water. Soak for 10 minutes.
Throw in a colander, dry with towels, cut off the legs. They can be thrown away or left for another dish: in this case, hats will be needed.
Cut them into slices.
Cut the potatoes into cubes, chop the onion.
Place potatoes in a pot filled with water. Boil. Cook over medium heat for 20 minutes.
Fry the onion with butter in a pan for 3 minutes. Then pour a glass of water, salt, pepper, add bay leaf, dill, mushrooms. Simmer for a third of an hour until moisture evaporates.
Pour in the frying, cook for another quarter of an hour.
Cover with a lid, let it brew for 10 minutes. Serve with rye bread, whipped cream or homemade mayonnaise, sour cream.

Soup with mushrooms and potatoes

Mushroom soup with rice and potatoes is very satisfying due to the combination of a high-starchy vegetable and cereals. Any species is suitable for the dish - white, champignons, boletus, oyster mushrooms. To make the taste of the dish more saturated, it is seasoned with fresh garlic, and boiled in chicken or meat broth with the addition of concentrated spices (a bouillon cube is suitable).

fresh porcini mushrooms - half a kilo;
potatoes - 2 pcs.;
carrots - 1 pc.;
onion - 1 pc.;
rice - a third of a glass;
garlic - 2 cloves;
bay leaf - 1 pc.;
butter - 40 g;
fresh parsley - a bunch;
broth (on meat or chicken) - liter.

Mushrooms pour water. Leave for a third of an hour, squeeze, cut.
Fry chopped onion with crushed garlic in oil, add mushroom pieces, fry for 10 minutes.
Boil the broth, lay rice, finely chopped cubes of carrots and pieces of potatoes.
Salt, pepper, season with bay leaf. After 10 minutes of cooking, add onion-mushroom frying, cook for another quarter of an hour.

Mushroom soup with barley

A soup with mushrooms and pearl barley, which is prepared according to an old proven recipe, is distinguished by a thick texture and an incredibly attractive aroma. If you want to achieve a truly old taste, pour the finished stew into ceramic pots and put it in the oven to languish for half an hour: then you will be able to repeat the secret of cooking in a Russian oven.

fresh boletus - 0.4 kg;
potatoes - 3 pcs.;
pearl barley - 125 g;
carrots - 1 pc.;
onion - 1 pc.;
water - 3 l;
bay leaf - 2 pcs.

Soak the barley for 2 hours.
Peel the boletus, add water, boil, remove the foam. Season with salt. pepper, bay leaf. Boil 45 minutes.
Cut the onion into cubes, rub the carrots, fry in oil.
Cut potatoes into cubes.
Boiled boletus cut into cubes, return to the pan, lay the frying, cereals, cook for 10 minutes.
Add potatoes, cook for another 15 minutes.
Leave warm for an hour to infuse the dish. Serve with sour cream, herbs.

Mushroom soup with butter

If vegetarians are thinking how to cook an unusual dish, butter soup is perfect. This variety is not as common as champignons or oyster mushrooms. Small mushrooms are distinguished by light yellow flesh, elastic texture and pronounced aroma. Before cooking, be sure to remove the oily bitter film from the hats, to which dirt sticks. You do not need to add anything - the butter dish itself has a rich aroma.

Peel the butternuts, rinse, cut into slices. Hats lightly beat off with a hammer.
Cut potatoes into cubes.
Boil water, lay the oil, cook for half an hour, stirring occasionally. Then add potatoes, cook for another quarter of an hour.
Chop the onion, fry in oil, add to the broth, season with salt and ground black pepper.
Bring to a boil, then remove from heat and let steep for an hour.

Mushroom soup with cream

A soup with mushrooms and cream is distinguished by a delicate taste and creamy texture. The latter give the broth a pronounced aroma, beautiful appearance and great nutritional value, satiety. For cooking, it is best to take champignons or white, also heavy cream, and to thicken, add a little flour or mashed potatoes.

onion - 1 pc.;
fresh champignons - 0.3 kg;
flour - 40 g;
water - 1.5 l;
potatoes - 4 pcs.;
dry dill - 20 g;
milk cream - a glass.

Chop the onion, fry in butter, add chopped mushrooms, cook for a few minutes, add flour, stir.
Boil water, lay potato cubes, fry, salt, season with pepper, dill. Cook for a third of an hour.
Pour in the cream, boil, sprinkle with herbs.

Mushroom soup with cheese

Cheese soup with porcini mushrooms is even more nutritious and rich in taste. Such a dish can be served on the festive table to surprise guests with a classic noble appearance, especially if the holiday is in winter. If you serve garlic croutons to it, then it will be able to claim the role of the main dish at the banquet.

potatoes - 0.7 kg;
fresh porcini mushrooms - 0.3 kg;
processed cheese - 0.3 kg;
onion - 1 pc.;
carrots - 1 pc.;
pepper - 2 g;
salt - 2 g;
vegetable oil - 20 ml;
water - 3 l;
bay leaf - 2 pcs.

Grind mushroom caps with legs, pour into boiling water, cook for half an hour.
Cut the potatoes into cubes, add to the broth, cook for 10 minutes.
Chop the onion, rub the carrots, fry in oil, pour into the broth along with the bay leaf.
Cook for 10 minutes, cut the cheese, pour, stirring constantly until dissolved.
Then salt, pepper, close the lid, let it brew. If you want to get puree soup, then the finished dish should be chopped with an immersion blender to a homogeneous consistency.

Mushroom soup with chicken

A popular dish is mushroom soup with chicken, which has a rich taste, high nutritional value and calorie content. So that the dish can be satisfied alone, it is seasoned with vermicelli. Boiled pasta gives the broth a thick consistency, but at the same time satisfies hunger faster. It is recommended to serve the dish with parsley and sour cream.

chicken breast on the bone - 500 g;
fresh champignons - 5 pcs.;
water - 2 l;
onion - 1 pc.;
carrots - 1 pc.;
potatoes - 3 pcs.;
vermicelli - 75 g;
parsley - 3 stalks;
bay leaf - 1 pc.;
vegetable oil - 90 ml.

Pour the chicken with water, bring to a boil, be sure to remove the foam. Then salt the broth, add bay leaf and cook over medium heat for 35 minutes.
Cut the potatoes into cubes, carrots into rings, chop the onion.
Chop the mushrooms into slices, chop the greens.
In a frying pan with oil, fry the onion for 2 minutes, carrots for 5 minutes until transparent and soft. Add champignons, simmer until moisture evaporates and light frying.
Take the chicken out of the pot. Cool, cut into pieces.
At this time, add potatoes to the pot. Cook for 10 minutes over medium heat, then add the roast.
After five minutes, return the chicken fillet, vermicelli, greens, salt, pepper to the pan, cut into pieces.
Bring to a boil and let it brew with the lid closed.

Mushroom noodle soup

Mushroom noodle soup looks very appetizing, which has a light taste, suitable for a summer snack. It is better to use homemade pasta made before cooking the broth for cooking soup. So the dish will be distinguished by a more elegant taste, delicate aroma and richness. The best option for cooking broth is to use champignons, which emphasize the refreshing taste of the dish.

fresh champignons - 250 g;
potatoes - 2 pcs.;
noodles - 100 g;
onion - 1 pc.;
water - 2 l;
refined oil - half a glass.

Clean mushrooms from dirt, rinse with water, dry. Then cut into pieces.
Cut the potatoes into cubes, chop the onion.
Pour potatoes with water, boil, salt, reduce heat, cover, cook for a third of an hour.
Saute the onion in oil until transparent, add the mushrooms, fry for a third of an hour, stirring constantly. Salt, pepper.
Pour the frying into the broth, boil, add the noodles. If you want the broth to remain transparent, scald the noodles in advance, dropping them into boiling water for a couple of minutes.
Cook for 4 minutes, insist a third of an hour.

Delicious mushroom soup - cooking secrets

To make cooking mushroom soup seem easy for any cook, you need to follow the tips:

mushroom soup made from fresh mushrooms goes well with garlic, celery, parsley root, suneli hops, tarragon;
olive oil, dry white wine, hard or processed cheese add piquancy to the taste;
the recipe allows the use of millet, rice or even turnips instead of potatoes;
so that the dish does not taste bitter, fresh mushrooms need to be washed several times, boiled in a slow cooker.

The recipe for mushroom soup from porcini mushrooms is the most favorite option for preparing a hearty first course for any housewife. Any dish that contains noble porcini mushrooms in the recipe always turns out with a rich taste and incomparable aroma. Mushroom soups prepared on their basis are considered a traditional dish of both Russian and European cuisine, they have a clear and rich broth. Porcini mushrooms are able to retain their shape and color during heat treatment. Unlike other types, they do not need to be boiled first. Also, the first dish, cooked with dried or frozen porcini mushrooms, will be very tasty and fragrant.

Some housewives add finely chopped garlic or white wine to the mushroom soup recipe (which is poured in while the vegetables are fried until completely evaporated), and various types of cereals or vermicelli are used to thicken.

The classic recipe for mushroom soup from porcini mushrooms is quite simple and when preparing it, the quality of the finished dish is almost impossible to spoil, so even a novice hostess can handle it, which will pleasantly surprise all households.

Ingredients:

200 grams of fresh porcini mushrooms;
medium sized carrots;
3 or 4 potatoes;
onion bulb;
a small piece of butter;
a little vegetable oil for frying vegetables;
salt to taste;
a large bunch of fresh dill;
ground pepper.

How to cook porcini mushroom soup:

Fresh porcini mushrooms are well washed and cleaned of sand and dirt. They are cut into cubes and laid out in a container where the soup will be prepared. Pour three liters of clean cool water. The pot of soup is put on fire, do not forget to salt to taste.

How much to cook porcini mushrooms for soup? They should cook for at least twenty minutes. During this time, the mushrooms should sink to the bottom of the pan.

The onion is finely chopped into a cube and put to fry in vegetable oil. Carrots are grated and added to the pan to the onion for frying.
The potatoes are cut into small cubes and added to the pan. Boiled for about 10 minutes.

After a certain time, fried vegetables and finely chopped fresh dill, ground pepper are laid out in the pan to the contents. Cook for 10 more minutes.
A couple of minutes before readiness, a piece of butter is added to the mushroom soup.

To prepare a more satisfying first course, you can cook mushroom soup from porcini mushrooms with vermicelli. In this case, you can use any white mushrooms: fresh, frozen or dried.

Ready soup with mushrooms should rest, under a closed lid, for about a quarter of an hour.
Hearty and rich soup is served to the table in deep bowls. Separately, thick rustic sour cream and fragrant croutons of fresh white bread are placed.

Now you know the classic recipe for porcini mushroom soup and you can surprise your family and friends with your culinary skills every day.
Bon appetit!

Watch the video: frozen porcini mushroom soup recipe

A very simple, and at the same time tasty and light soup, it will not be difficult even for busy hostesses to come running from work, cut all the ingredients, put them in a saucepan, and in an hour enjoy the amazing mushroom taste and aroma. Such a recipe is useful in a cookbook for both novice cooks and experienced housewives with great culinary experience ....

Ingredients

Mushrooms (fresh, dried or frozen) - 350-400 grams __NEWL__
Potatoes (medium) - 5 pieces __NEWL__
Onion - 1 piece__NEWL__
Green onion - 6-7 feathers__NEWL__
Dill__NEWL__
Vegetable oil - for frying__NEWL__
Salt - 1 tablespoon__NEWL__
Ground black pepper - to taste__NEWL__
Water - 2 liters__NEWL__

Servings: 6

Cooking steps:

My potatoes, peel the skin. Pour 2 liters of water into a saucepan with a capacity of 2.5 liters, set to boil on fire.

We take a small onion, peel off the husk, cut into small pieces with a sharp knife.

We wash the green onions well under running water, dry them on a towel or napkin, chop.

Pour 2 tablespoons of refined sunflower oil into a hot frying pan, pour chopped onions and green onions. This fragrance is beyond words!

Fresh mushrooms (any - forest, or "domesticated" champignons, oyster mushrooms), wash, clean and cut into slices. The size of the cut is optional, if you like large pieces of mushrooms in the soup, then, respectively, cut into 4 parts. Frozen mushrooms should be thawed a little before frying, but not completely (all liquid will drain from them), pre-soak dried mushrooms for an hour, and rinse well under running water.

Our onion is already fried, you can get it out of the pan with a slotted spoon, we will fry the mushrooms in the same oil, as the green onion quickly turns black during frying. Salt the mushrooms with two pinches of salt.

In the meantime, the water in the pan boiled - we fall asleep potatoes there.

We fall asleep in the broth fried mushrooms and onions. Add 1 tablespoon of salt, pour black ground pepper (it is better if it is freshly ground pepper, you can buy a reusable grinder and add different peppercorns there - this way you will always have fresh aromatic spices at hand). Cover the mushroom soup with a lid, and cook over low heat for 15-20 minutes. If the potatoes are young - then this time will be quite enough, if the potatoes are old - then the cooking time should be increased by 5-10 minutes, and check the readiness of the potatoes with a knife.

Finely chop fresh dill, pour into our mushroom soup, turn off the heat, let it brew for about 10 minutes, and you can serve.

As an alternative, you can quickly make mushroom puree soup from such a soup, having a blender on hand, or crushed potatoes for mashed potatoes. Just first you need to get a few pieces of mushrooms from the soup, then put them on top of the pureed soup, garnish with fresh herbs, and serve with croutons (crackers) and sour cream. In any case, it turns out a very tender and light first course.

It is no secret to anyone that mushroom soup is a wonderful dish worthy of haute cuisine, but at the same time even a novice hostess can cook it. According to the classic recipe, in addition to mushrooms, vegetables (onions, carrots, potatoes) are put in the soup, but for a change and to give the soup an additional taste, you can add additional flavors by turning on your imagination, for example, add noodles, pearl barley, oatmeal, buckwheat, and even beans , zucchini, eggplant, pumpkin, etc. Mushroom soup already turns out with an incredibly rich, bright taste, fragrant and healthy, and with additional ingredients - it's just a fairy tale!
I propose to cook soup from porcini mushrooms according to the classic recipe.

Classic porcini mushroom soup ingredients.

White mushrooms - 500 g
Water - 1.5 l
Peppercorns - 2-3 pcs.
Bay leaf - 1 pc.
Onion - 1 pc.
Carrot - 1 pc.
Sunflower oil - 2 tbsp.
Potato - 500 g
Garlic - 1 clove
Salt - to taste
Ground black pepper - to taste
For submission.
dill greens
Sour cream

How to cook classic porcini mushroom soup.

1. I want to note that for mushroom soup, you can use both fresh porcini mushrooms and dried ones. I decided to cook this time a soup of fresh porcini mushrooms. Wash them well and cut into large pieces. We put the pan on the fire, lay the mushrooms and fill it with water. Add optional peppercorns, bay leaf, salt. When the water boils, remove the resulting foam. Cook the mushroom broth over low heat for 40 minutes.
If you are preparing soup from dried mushrooms, they should be thoroughly washed from all sorts of debris and sand and soaked in cold water for several hours (preferably overnight). So mushrooms will give water unnecessary and harmful substances. You can soak in warm water, then it will take less time to soak, but I still advise you to spend more time and soak them in cold. After soaking, the mushrooms should acquire their former structure and volume. If you wash the mushrooms well, the water drained from the mushrooms after soaking will be clean, if necessary, strain through triple cheesecloth and cook the mushrooms in it for 20 minutes. Soup prepared in this way from dried mushrooms turns out to be tasty, beautiful and incredibly fragrant.
2. While the mushrooms are cooking, let's take care of the rest of the products. Onions (medium size) and carrots are peeled, cut into small cubes (carrots can be grated if desired on a medium grater, but cut into small sticks in the soup, it looks prettier). We put a frying pan with sunflower oil on a large fire, heat it up. We spread the onion and fry until transparent, then add the carrots and sauté for 5-7 minutes.
3. Peel the potatoes, wash and cut into small cubes. When the mushroom broth boils for 40 minutes, add potatoes and fried vegetables. Cook the soup until the potatoes are ready. Then add garlic, passed through a press and, if desired, a few drops of freshly squeezed lemon juice. We taste, we pepper. We take it off the fire.
4. Pour the finished soup into bowls, sprinkle with chopped dill and add sour cream.

Mushrooms are attractive to cooks not only because they contain a lot of useful substances for the human body, but also because they make excellent sauces and gravies, soups and caviar. Mushrooms combine equally well with vegetables, seafood, meat and fish. The classic mushroom soup is especially rich. For its preparation, meat and vegetable broths are used. Vegetable recipes are suitable for fasting, chicken broth is used more often, but the mushrooms themselves give a wonderful flavor. Mushrooms are quite high-calorie, and together with meat broths they saturate well.

Choosing the right raw materials

Suitable fresh, dried and frozen mushrooms. But not all types are suitable for soups: for example, chanterelles will be bitter, and milk mushrooms are only suitable for salting.

The best options for soup:

If you use boletus and boletus mushrooms, then the first broth after boiling should be drained. You need to be 100% sure before you start cooking that they are all edible and properly assembled.

Classic summer soup

It is in summer that housewives often serve classic fresh mushroom soup. But this does not mean that only in warm weather you can cook this version of the dish. Mushrooms are now grown on special farms and at home, so they can be bought in stores all year round.

If you picked mushrooms yourself, it is better to process them on the same day. To do this, first carefully sort and soak for 2 hours in sufficiently salty water (1 tsp per liter of water). We clean porcini mushrooms and mushrooms, and rinse oyster mushrooms and champignons well enough. Next, cut off the skin from the legs and damaged, blackened parts.

To prepare the soup you will need:

fresh mushrooms - 0.6 kg;
water or broth - 2 l;
potatoes - 3 medium tubers;
onion - 1 pc.;
lavrushka - 3-4 leaves.

Soup from mushrooms cooks faster than others. It is better to remove the legs, as they will be harsh. Put boiled potatoes and cook until half cooked. Fresh mushrooms, cut into strips, add along with dill, bay leaf and a glass of water to the fried onion. Simmer until the liquid evaporates and add to the potatoes, pre-salt and pepper. When everything is ready, add dill and leave for 10 minutes.

Oyster mushrooms are best first fried in sunflower oil with onions and garlic. Put 1/3 of a cup of rice with potatoes and carrots to boil in chicken broth. 10 minutes before readiness, add roast, parsley and salt. Bring to readiness.

Porcini mushrooms, champignons cut into cubes and cook with bay leaf for 35 minutes. Further actions are the same as with a classic soup: diced potatoes, roasted onions and carrots (you can use a little garlic), bay leaf, salt and parsley. You can add vermicelli to the porcini mushroom, and rice to the champignons.

In general, roasting vegetables is not necessary. You can put them in the broth raw.

Winter version of mushroom soup

Dried mushrooms are used when the picking season is over. They are dried both individually and by preparing a mixture of different types in a well-ventilated area, after sorting well and cutting into pieces. It is better to store in boxes or paper bags, providing air access so that they do not rot and insects do not get into them.

In a classic soup of dried mushrooms, you will need the following ingredients:

Before cooking, dried mushrooms should be soaked in cold water overnight. But if there is no time, and the family is waiting for soup for dinner, you can pour boiling water for about an hour or an hour and a half. Remove from water and rinse. Cut, if it was not previously done, and put to simmer for an hour, adding black peppercorns.

Finely chop the onion into cubes, carrots into strips and sauté in sunflower oil until lightly blushed. Next, add flour and, in order to avoid the formation of lumps, pour 3 tbsp. broth. Sometimes sour cream is added.

As soon as the mushrooms are cooked, put the prepared potatoes, roast, bay leaf, salt. At the end, add dried or chopped fresh herbs and leave for 15 minutes. If desired, flour can be replaced with 1/3 cup of wheat groats, which can be added to the broth with the rest of the ingredients.

Pea soup with mushrooms is prepared in the same way (102), only the grits are added earlier, since it takes about 30 minutes to cook.

Recipe with frozen mushrooms

Now, few housewives use frozen mushrooms prepared in advance. Supermarkets are flooded with semi-finished products, and people just need to make a choice and buy the desired product. No need to go into the forest, sort out and be afraid to get poisoned.

The classic soup of frozen mushrooms is prepared quite quickly, because during storage at low temperatures, stiffness is lost. No need to defrost mushrooms - just rinse under running cold water and put to boil. The ingredients are almost the same as when cooking other similar soups. But you can also cook according to the old Russian recipe, which has been used since ancient times.

For this you need:

frozen mushrooms - 450 g;
carrots - 1 pc.;
onion - 1 pc.;
potatoes - 3-4 pcs.;
barley - 1/3 tbsp.

Barley should be cooked until half cooked and drained. Rinse frozen mushrooms and put in boiling broth. Remove, cut into pieces and fry with onions and carrots. Prepare clay pots for baking and lay out the prepared products in this order:

2 tbsp fried vegetables with mushrooms;
pearl barley;
diced potatoes.

Pour salted broth over each pot. Put half a bay leaf inside and sprinkle with herbs. It would be correct to send it to a Russian oven, but in its absence, you can use an oven heated to 160 degrees. Leave for 15 minutes, turn off the oven and stand for another 10 minutes.

Classic kharcho soup

Prepare a classic soup with mushrooms according to the Kharcho recipe. It will keep you warm during the cold season. For this you need:

Cook mushrooms, cut and fry in sunflower oil with onions.
Fill the broth with roast, 1/3 cup rice, 2 chopped potatoes, parsley and salt.
Now the most important thing: add finely chopped garlic and lower the red pepper pod for 30 seconds.

For a richer flavor and aroma, use mushroom cubes instead of salt.

Serving to the table

To make the dish look original, you need to properly serve it on the table. To create a special flavor, use clay plates. There are many recipes for mushroom soups, but dressings that give a special taste are always the same. Everyone loves this dish with sour cream or heavy cream, which you have to choose from in gravy boats.

Even if you used herbs when you cooked the soup, garnish with a small sprig of parsley. Make small crackers from white bread and put them on the table in beautiful baskets. The dish goes well with garlic rye bread croutons.

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Mushroom soup from fresh, dried, frozen porcini mushrooms - recipes

In the midst of a mushroom season, the Lord himself ordered to cook mushroom soup from strong and fragrant porcini mushrooms! There are many recipes for a delicious noble dish, each housewife has her own, branded one. I have several of them, I cook them differently according to my mood. The dish turns out to be hearty, although it does not always contain meat, mushrooms are also protein.

Strong boletus is admirable, dishes prepared with white mushrooms are traditional in the cuisine of Russia and other countries. Soup is an all-season dish; it is prepared from fresh, dried and frozen mushrooms. Meat-eaters can cook a dish in beef and pork bone broth, with chicken.

Mushroom soup with porcini mushrooms - secrets

The peculiarity of the fungus is that when thermally processed, it does not lose its shape and color. The noble mushroom gives a rich transparent broth, unlike its other counterparts, white mushrooms do not need to be pre-boiled, removing harmful substances.

A rich mycelium is almost impossible to spoil, especially knowing a few cooking secrets:

Take a lot of mushrooms, do not regret it, it is white that reigns in the classic recipe, and the remaining components only add richness.
Cut the mushrooms coarsely, in a plate they look beautiful and delight the eye.
Mushrooms are boiled for about 35-40 minutes, cook longer - only spoil, the unique taste of the mushroom will disappear, and the aroma will be lost.
Dry whites are first broken into pieces (quite large, otherwise they will be lost in the soup), soaked, then boiled for 20 minutes, no longer.
Garlic and white wine will add some zest to the broth. They are added in the process of frying carrots with onions.
Barley is a traditional dressing for mushroom soups, however, vermicelli is also very out of place.

Classic Mushroom Soup Recipe

If you want to understand the real taste of porcini mushroom, cook a classic soup without adding additional ingredients to it.

White.
Water - 1.5 liters.
Potato - 3-4 pcs.
Peppercorns, garlic - a clove, sunflower oil, salt, sour cream in a plate.

Prepare the mushrooms in the boil - peel, wash and chop coarsely.
Fold in water, let it boil and cook for 40 minutes, not forgetting to remove the foam. If desired, immediately add bay leaf and peppercorns. I never put laurel - I don't like it.
Chop the onion and grate the carrots, then fry them one by one. Garlic is fried at the same time as the onion, if you decide to add it.
When the whites are ready, put the potatoes cut into strips in a saucepan. Shortly before the potatoes are ready, add the frying. You need to salt the soup at the end of cooking, along with the addition of fried onions and carrots.

Mushroom soup with dried porcini mushrooms

It takes quite a bit of time to cook, and the taste justifies your hopes. I used to cook without garlic, but lately I’ve been adding it, and I don’t regret it at all - a certain zest and a special charm appear.

White, dried.
Bulb - 1 pc.
Chicken broth, or replace with vegetable - 750 ml.
Garlic - 2 cloves.
Oil - 3 tbsp. spoons.
Salt, parsley, pepper and sour cream - take to taste.
Potatoes are added to the dish if desired.

First, break dry mushrooms into pieces and soak for several (preferably overnight) hours - they should become soft.
In a frying pan (in a small saucepan), fry finely chopped onion with garlic in oil. They must become transparent.
Add mushrooms to the onion and garlic, simmer over low heat together until the volume is less than half.
Transfer to a saucepan and pour in the broth. Sometimes I cook mushroom soup with chicken, but then I take it, boiled, from the broth, and cut it into pieces.
Don't forget to season with salt and black pepper. After boiling, make the smallest fire and cook for about fifteen minutes. In a plate, serving, put sour cream and parsley.

white barley soup recipe

Barley and meat broth will add richness to the soup, this recipe is also considered a classic cooking option.

Mushrooms.
Meat broth.
Barley - 60 gr.
Lukovka.
Carrot.
Potato - 3 pcs.
Bay leaf, pepper, garlic, sour cream and herbs in a plate, salt.

Soak barley beforehand - the cereal will cook faster.
Boil the mushrooms (40 minutes), adding the carrots cut into circles and the whole onion. Remove the onion after cooking the mushroom broth and discard.
Lay barley, cook for 20 minutes, add potatoes and cook until it becomes soft.
Add pepper, bay leaf, salt, let it boil strongly and remove from the burner. If you have time and patience - let the dish brew a little. Serve with herbs and sour cream.

Soup with noodles from frozen porcini mushrooms

Optionally, cook a dish with the addition of meat, the condition is not strict, mushrooms are also a complete protein and the soup will turn out to be satisfying in any case.

Mushrooms, fresh, frozen or dried.
Potato - 3 pcs.
Onion and carrot - 1 pc.
Vermicelli - a handful.
Salt.

It is very convenient to cook from frozen mushrooms - throw them into water, let it boil and cook until tender for 40 minutes.
Fry finely chopped onions, add grated carrots to it.
Add potatoes to the mushroom broth, let it cook for 10 minutes, add the vermicelli.
When the potatoes with noodles are ready, add the frying, salt and pepper, put the bay leaf if desired.

Soup with cheese and porcini mushrooms

Mushrooms - 400 gr.
Lukovka.
Potato - 4 pcs.
Processed cheese - 3 pcs.
Water - 2.5 liters.
Sunflower oil, salt.

Fry finely chopped onions, add chopped whites to it and cook for 40 minutes, no more.
Boil the water, add the potatoes chopped into a nightingale, when it is cooked, put the mushrooms with onions and grated processed cheese. The cheese will be easier to rub if you freeze a little in the freezer.
Salt the soup, let it boil strongly and remove from the burner.

White mushroom soup

There are many recipes for cream soup, I picked up the simplest one, with cream. Gourmets add cauliflower to the ingredients - try it, I haven't done it yet.

White - 400 gr.
Onion - 2 pcs.
Butter - 50 gr.
Chicken broth - 2 cups.
Cream, fatty - a glass.
Pepper, salt, herbs.

Melt half the butter in a frying pan and fry the finely chopped onion.
Cut the mushrooms, add to the onion and fry a little together.
Put the mushrooms with onions into the boiled broth, cook for a quarter of an hour and transfer to a blender.
Grind to a puree and return to the pot.
Pour in the cream, add spices and bring to a boil.
Boil, stirring, for five minutes, then proceed to the tasting - you will get incredible pleasure.

Soup recipe in a slow cooker

Mushrooms - 500 gr.
Potato - 4 pcs.
Carrot.
Water - 1.5–2 liters.
Sunflower oil for frying.
Salt, herbs, pepper.

We set the "Baking" mode and fry the chopped onion, then add the grated carrots and continue to fry for 10 minutes.
Put washed and chopped mushrooms in a bowl, fry for a quarter of an hour.
Add shredded potatoes and pour in water.
Cover the lid, change the mode to "Stew", continue cooking the soup for an hour and a half. If desired, half an hour before readiness, put the shabby melted forty.

There are countless recipes for porcini mushroom soup, I am attaching a video recipe, and let the most delicious dishes be on your table! With love… Galina Nekrasova.

galinakrasova.ru

Mushroom soup

Amazing aroma, bright taste, nutritional value, benefits - all this can be said about mushroom soups. Such soups are loved not only by adults, but also by children, who often refuse to eat other types of soups. And all because they have a very rich and pleasant taste.

Various mushroom soups can be seen in the cuisines of many countries around the world. For a long time, people in all corners of the planet where mushrooms grow have been preparing soups from them, so it is difficult to name the date of invention of this dish.

Mushroom soup can be prepared from salted, fresh or dried mushrooms, in the first case it is, most often, champignons or oyster mushrooms, which today can be bought in supermarkets all year round. In the second case, these are any other forest mushrooms.

Before preparing the soup, dried mushrooms should be soaked in a small amount of water for several hours or overnight, before cooking this water is filtered and then mixed with the rest of the soup water.

To prepare a delicious soup with mushrooms, you need to know that different mushrooms manifest themselves in soups in different ways. The most rich, nutritious and fragrant are mushroom soups from porcini mushrooms and saffron mushrooms, less rich and nutritious soups from mushrooms, boletus and aspen mushrooms, soups from mossiness mushrooms, autumn mushrooms or blue russula will have an even less bright taste. The least nutritious soups will be butter, oyster mushrooms, green russula - although many gourmets do not agree with this.

Mushroom soups, like meat ones, are prepared on the broth obtained during cooking. As for other ingredients, they can be very different - potatoes, carrot and onion dressing, noodles, pearl barley, buckwheat or oatmeal. You can also cook such a soup with beans, eggplant, Chinese cabbage, zucchini, seaweed, kohlrabi, pumpkin, prunes - but this practice is quite rare. Such soups are very tasty with shrimp, spinach, cheese, cream.

By the way, mushroom soups are divided into several types: ordinary soups, puree soups and cream soups. The first ones are prepared in the usual way, the second ones are prepared like this - first the ingredients are fried separately, then crushed with a blender and mixed with mushroom broth. And cream soups are prepared with cream and butter using almost the same technology as puree soups.

So, let's see how to cook various mushroom soups, in more detail.

Recipe for classic mushroom soup with potatoes

500 g any fresh mushrooms

30 ml vegetable oil

5 potato tubers

1 onion, parsley root and bay leaf

2 tbsp butter

black pepper, salt

How to cook classic mushroom soup:

Peel the mushrooms, cut not too large and not small, fry in butter, put in a saucepan, pour 2 liters of boiling water, boil for half an hour over low heat.

Cut potatoes, put in broth with mushrooms.

Cut carrots, parsley root and onion, saute in oil, add to soup, salt, pepper, add lavrushka, boil for another 20-30 minutes - until potatoes are ready.

Before serving, season the soup with sour cream, butter or mayonnaise.

By adding noodles to such a soup, you can make it more satisfying, you need to put it together with potatoes or a little later - depending on its type. Or you can add any of the cereals to this soup - buckwheat, hercules, pearl barley. You can also diversify the vegetable composition.

dried mushroom cream soup recipe

You will need: 100 g of any dried mushrooms, 50-100 g of butter, 1 cup of thick sour cream, 2 tbsp. flour, pepper, salt.

How to cook mushroom cream soup from dried mushrooms. Rinse well, soak the mushrooms for 2-3 hours in cold water, then put the mushrooms in this water on the stove and cook for 1.5 hours over low heat without adding salt, bring the volume of water to 3 liters, salt, pepper, boil for another half hour, put butter. Mix sour cream with a few tablespoons of soup broth, add flour, mix well, pour into soup. This soup is served with dumplings or noodles, sprinkled with herbs.

mushroom soup recipe with cheese

You will need: 200 g of fresh mushrooms, 30 g of vegetable oil, 7 potatoes, 3 cloves of garlic, 2 carrots, 1 Druzhba processed cheese, pepper, salt.

How to cook mushroom soup with cheese. Cut and fry until browned mushrooms with 3-4 tbsp. oils. Cut the potatoes into cubes, put in a pot of boiling water until ready to cook. Peel carrots, onions, garlic, sauté until soft and then chop with a blender. Drain the potato broth into a separate bowl, mash the potatoes, mix with chopped vegetables, pour in 2 cups of potato broth, put on the stove, bring to a boil over moderate heat, add the grated processed cheese, mix, cook until the cheese dissolves, season the soup and salt, let it brew under the lid for 5 minutes, sprinkle with herbs before serving.

Recipe for Salted Mushroom Soup with Ham and Celery

You will need: 200 g of salted mushrooms, 100 g of smoked ham, 2 sprigs of celery, 1 leaf of green salad, 1 bay leaf, 1 liter of water, 1 onion, 2 potatoes, 5 tbsp. sour cream, 2 tbsp. butter, 1 tbsp. tomato paste, ground black pepper, salt.

How to cook mushroom soup from salted mushrooms. Cut the mushrooms into slices, finely chop the onion. Cut the ham, fry in butter for 2-3 minutes, put the mushrooms, onions, tomato puree, simmer for 2 minutes, then put everything in a pot of boiling water. Peel and cut the potatoes into cubes, add to the soup, put the bay leaf, pepper and salt, mix, boil under the lid for 10-15 minutes. Pour the finished soup into bowls and season with sour cream, as well as finely chopped lettuce and celery before serving.

Mushroom soups are indispensable for fasting and for vegetarians, because mushrooms contain many nutrients that are better absorbed than the same substances in meat. So eat mushroom soups and be healthy!

They prepared it. Look what happened

ovkuse.ru

Classic mushroom soup

Mushrooms will complement almost any dish. The mushroom soup is especially tasty. Our grandmothers knew the classic recipe for cooking. The dish is aromatic and rich.

Recipe: Mushroom Soup

Ingredients

Any fresh mushrooms - 450 gr.
Oil (sunflower) - 30 gr.
Water - 2000 ml.
Carrot - 250 gr.
Onion (bulb) - 90 gr.
Bay leaf - 2 gr.
Spread - 28 gr.
A mixture of ground pepper - 3 gr.
Salt - 6 gr.
Potato - 300 gr.
Sour cream - 10 - 25 gr.
Parsley - 30 gr.

Cooking

To prepare mushroom soup, you need to prepare the mushrooms. We clean the product from dirt and rinse in running water. Pour a small saucepan of water, cook the mushrooms for 15 minutes.
Pour the prepared water into the pan, put on fire.
Heat up a frying pan and add butter (margarine). Pour the boiled mushrooms and fry for 15 minutes.
Peel potatoes, cut into small cubes. Pour into a bowl of water. Salt and pepper the broth.
Chop the onion into pieces and three on a medium-sized grater. Let's make a stir fry out of these vegetables. Pour vegetable oil into a frying pan and fry carrots and onions in it. Fry for 8 minutes and pour into the soup.
We try the potatoes for readiness and pour the fried mushrooms. Cook for another 5 minutes, and put the bay leaf. Boil the soup for 3 minutes and turn off.
Finely chop the parsley. Pour a serving of soup into a bowl and put a spoonful of sour cream. Decorate with greenery on top.

Mushroom soup (frozen)

Ingredients

Frozen assorted mushrooms - 350 gr.
Onion - 100 gr.
Carrot - 130 gr.
Sunflower oil - 35 gr.
Lavrushka - 2 gr.
Greens (dill and parsley) - 50 gr.
Water - 2000 ml.
Potato - 350 gr.
Salt - 4 gr.
Sour cream - 20 -40 gr.
Flour - 25 gr.
Ground pepper - 4 gr.

Cooking

We start the soup recipe by cooking mushrooms. Defrost the product by pouring them into a pot of water. Put on fire and bring to a boil. Boil mushrooms for 10 minutes. We remove the foam from the water as soon as it forms.
We clean the potatoes and cut into strips. Add to mushrooms and cook for 6 minutes.
We chop the onion into strips and three carrots on a medium grater. Pour vegetables into a frying pan with hot oil. We pass the products until the pieces of onion become transparent.
Add flour to the fry. From the pan we take 100 gr. broth and pour into the pan. Thoroughly mix the sauce and keep on fire for 3 minutes.
Pour vegetable mixture into mushroom soup. Mix well and cook for another 11 minutes.
Chop the greens and put in a bowl. We also add salt, bay leaf and pepper there. Keep on fire for 3 minutes.
Before serving, put sour cream in each plate.

Pickled mushroom soup

Ingredients

Mushrooms (pickled) - 310 gr.
Smoked ham - 200 gr.
Salt - 7 gr.
Celery - 50 gr.
Lavrushka - 2 gr.
Water - 1.5 liters.
Onion - 100 gr.
Potato - 120 gr.
Sour cream product - 55 gr.
Leaf of green salad - 40 gr.
Butter (spread) - 35 gr.
Tomato paste - 15 gr.
Ground pepper (black) - 3 gr.

Cooking

This recipe is suitable for those who want mushroom soup in winter. Salted mushrooms cut into small slices. Finely chop the onion into pieces.
Ham cut into medium pieces and put in a hot frying pan with margarine. Fry the ham for 5 minutes, pour the onion and tomato paste into the pan. Simmer the sauce for 3 minutes.
We put a pot of water and wait for it to boil. Pour the roast into the water.
We clean the potatoes, cut into cubes. We throw the vegetable into the mushroom soup and add pepper, salt and bay leaf to the broth. Cook for 15-18 minutes.
Chop lettuce and celery into small pieces. Pour the finished soup into bowls and put sour cream. We decorate the dish with herbs.

Classic dry mushroom soup

Ingredients

Dry mushrooms - 60 gr.
Water - 1.8 liters.
Butter (spread) - 15 gr.
Potato - 250 gr.
Salt - 16 gr.
Carrot - 160 gr.
Peppercorns - 3 gr.
Flour - 30 gr.
Lavrushka - 2 gr.
Onion - 85 gr.

Cooking

We start the recipe by preparing the mushrooms for the soup. Boil water (300 ml.) And pour the washed mushrooms. We leave the semi-finished product for 20-25 minutes.
Finely chop the onion and place in a hot skillet. We will fry onions in margarine. Grind the carrots on a grater with small holes and also pour into the pan. Fry for 6 minutes and pour out the flour. It turns out a thick sauce, which must be kept on fire for another 3 minutes.
Pour 1.5 liters of water into the pan and pour the swollen mushrooms into it. We first cut them into medium pieces.
We pass the water in which the mushrooms lay through gauze, clearing it of debris. We pour it into the future soup.
Peel potatoes and cut into cubes. Put the vegetable in a saucepan, cook for 14 minutes.
Put the sauce from the pan into the broth. Add pepper, bay leaf and salt. Cook mushroom soup for another 6 minutes.
Ready lunch insist 60 minutes.

The taste of the soup will be more piquant if grated cheese is added at the end. It will take only 50 gr. hard cheeses.
To enhance the taste of the dish, dried mushrooms are best soaked in milk.
Boletus and boletus will give the broth a dark shade. Don't worry, as it won't affect the taste.

A rich taste can be added using ground mushrooms. To do this, grind a handful of dried mushrooms with a blender.

Fresh mushrooms must be boiled before use. To make sure there are no toadstools, place an onion in the pot of mushrooms. If it turns blue, then it is better not to use the product for cooking.
If you exclude flour from the recipe, then the broth will not be white and transparent.
It is better to cook mushroom soup on chicken meat. The fillet is cut into pieces and put into the water first. Boil chicken for 20 minutes. After that, everything is done according to the recipe.
Chanterelles are considered the most fragrant mushrooms. Especially if they are presented in a dry form.
Mushrooms are fleshy mushrooms, and when cleaning them, do not forget to remove the dark veins under the cap.
To decorate the finished dish, use not only chopped greens, but also crackers.

sup123.ru

Mushroom soup with meat and herbs - a classic recipe

Connoisseurs of mushroom soups know that mushrooms themselves are a product, although simple, but self-sufficient. They form a fragrant broth, and if you use the pulp and legs of wild porcini mushrooms, then the soup will turn out to be rich and satisfying. And what mushroom soup with sour cream! But anyone who has tried mushroom soup with meat broth at least once will tell you that you can’t spoil a mushroom dish with meat. Moreover, meat in such a soup needs to be added “good”, dietary turkey or even chicken will not work. How to cook a fragrant and hearty meat soup with mushrooms? Now we will reveal all the secrets of cooking and the classic recipe for this delicious dish.

Top 3 Tips for Making Rich Mushroom Soup with Meat Broth

Recipes for cooking first courses with mushrooms often eschew such a combination as mushrooms and meat. There is a belief that a tasty and simple mushroom-based soup should not be overloaded with proteins of different types, and two broths, mushroom and meat, will interrupt each other's taste. But in reality, everything is completely different! During the cooking process, mushrooms impregnate the meat with their unique aroma, and as a result, an absolutely incredible taste is obtained. Therefore, we push all doubts into the background and proceed to the preparation of products for the first course.

Before preparing this first course, you need to decide which mushrooms you plan to use. Most often, the product that is at home is used, so if you have dried oyster mushrooms, then it makes no sense to run for frozen champignons - let dried mushrooms be the basis. If there is nothing mushroom in stocks, then the recipe advises to opt for fresh mushrooms. It is desirable that the mushrooms are not greenhouse (devoid of natural juiciness and aroma), but forest ones. White mushrooms, chanterelles, mushrooms, aspen mushrooms are well suited. Is it possible to collect fresh mushrooms? Fine! Remember that only edible and known mushrooms can be used. If you have little experience in "silent hunting", then it is better not to tempt fate with forest delicacies and cook soup with a store-bought product.

On a note! Frozen mushrooms are also good in soups. You can take them by weight, which will allow you to evaluate their freshness and appearance when buying. When buying packaged mushrooms, choose a package with a “window” or completely transparent so that you can carefully examine the contents of the package. If the mushrooms are a large uniform piece of ice, it is better to refrain from buying. Properly frozen mushrooms are not frozen together with ice between them, they are crumbly, each of them should be felt separately. The package should not contain crumbs or broken parts, only whole copies. For soups, you can take sliced mushrooms, but keep in mind that they are devoid of aroma and taste watery. The only plus is that the sliced \u200b\u200band frozen product has a low calorie content, only 23 kcal per 100 g.

For cooking soup with mushrooms and meat, pork, lamb on the bone, and beef are well suited. The meat should be fresh, maximum frozen for no more than a couple of weeks. If you plan to cook soup in a large volume and with a bone, use lamb. Meat on the bone will give an appetizing and fragrant broth. In this case, it needs to be cooked longer than usual, so that the meat is well boiled and comes off the bone.

Do you like soup with boiled pulp without bones? Then please your loved ones with beef broth. To cook not just a regular, but a delicious soup with beef and mushrooms, you need to pour a whole piece of meat with water, boil until tender, then remove and cut into pieces. So the broth will turn out to be more pleasant to the taste, and not cloudy in appearance, but appetizing.

It is important! The recipe does not prohibit cooking the broth on poultry for those who care about the calorie content of the dish. How many calories in mushroom soup without meat, every vegetarian knows - only 50. With meat, the calorie content increases proportionally. The most possible dietary option is a mushroom soup recipe with skinless chicken breast. A single serving (200 g) of chicken broth soup will have a calorie content of ≈ 75 kcal, while a soup with fatty meats will have more than 180 kcal per serving. From all of the above, it follows that for those who are actively losing weight and controlling their weight, the calorie content of this dish is too high.

Since the meat broth and mushrooms will give the dish a rather concentrated taste, it is not worth overloading the soup with mushrooms with spices and spices, otherwise you can spoil the desired result. Ideally, cook a simple mushroom-based soup with meat (the same beef) correctly without any spices at all. As a small underline of the taste of the main ingredients, you can add, if desired, the usual bay leaf (1-2 pieces per pan) and black peppercorns. But greens can be added from the heart - parsley, dill, even cilantro will perfectly fit into the base and give a fresh touch to the dish.

mushroom-based soup for children: at what age can a child eat mushrooms

For parents who are worried about the diet of their children, the question is very frequent and controversial. It is difficult to give an unequivocal answer to it, so we rely on the opinion of medicine on this matter. Children under 6-7 years old are not recommended to eat mushrooms and dishes from them, because the stomach of a younger child is not yet able to produce an enzyme that digests the shell of the fungus - chitin. Mushrooms can be included in the children's menu after the child reaches the age of 6 in small quantities, starting with oyster mushrooms or champignons, and in no case wild. The nutritional value of this food product is low, since mushrooms are absorbed by the body with difficulty, their use is justified only by high taste and aroma. If you plan to cook classic mushroom soup for children, then use cultivated mushrooms.

How to cook

We offer you a classic recipe for soup made from fresh aromatic forest mushrooms with pieces of meat. It is so easy to prepare that it will not be difficult even for a novice hostess to make it. This fragrant and tasty soup from the first spoon will become a favorite on your menu and a frequent guest on the table. Recipes for soups with mushrooms in meat broth, due to their satiety with a small amount of ingredients, will appeal to both lovers of delicious food and sophisticated gourmets.

Cooking time:

40 minutes (excluding the time of cooking the broth and soaking the mushrooms).

To prepare a hearty mushroom soup with meat and herbs, you will need the following ingredients:

4 liters of water;
400 g of meat (pork, beef or lamb);
200 g of forest mushrooms;
4-5 potatoes;
1 onion;
1 carrot;
3 art. l. vegetable oil;
10 g of greens (parsley, dill);
salt, black ground pepper to taste;
100 g sour cream (as an addition).

So let's start cooking.

1. First you need to prepare the basis of the soup - the broth. You can prepare it ahead of time to save cooking time. Put the washed meat in a whole piece in a saucepan, pour cold water and bring to a boil. Add salt to taste, cook for 1.5 hours over medium heat. If meat on the bone is used in cooking, then it must be cooked until the meat peels off the bone (up to 2 hours).

2. Thoroughly rinse the mushrooms from dirt, cut them into thin slices.

Note! The recipe allows you to use both fresh and dried mushrooms. Before cooking, the dried product should be poured into cold water and left to swell for at least 1 hour. Ideally, dried specimens should be soaked overnight (8-10 hours before boiling).

3. Wash onions and carrots, cut off the peel, chop randomly.

4. Put the pan on the fire, heat the vegetable oil. Put in a pan and fry the carrots and onions for 2-3 minutes. Then add the mushrooms and continue to cook for another 10 minutes, stirring occasionally.

5. Wash potatoes, peel and cut into cubes.

6. Remove the meat from the finished broth, cut into small pieces and put back into the broth. Add fried onions/mushrooms/carrots and chopped potatoes to the pot with broth and meat. Add ground black pepper to taste. Put the pot on the fire, cook the soup after boiling for about 20 minutes until the potatoes are fully cooked.

7. Add chopped greens to an almost ready dish, cook for another 5 minutes.

8. Appetizing and rich mushroom soup with meat is ready! Before serving, you can optionally add 1 tbsp to each plate. l. low-fat sour cream (15%).

If you have a desire to cook mushroom soup, then be sure to try this recipe. A little magic, and you have a plate with one of the most delicious soups in Russian cuisine on your table. The combination of mushrooms and meat is initially a win-win, with such products it is simply impossible to cook mushroom soup incorrectly (except to oversalt!). Some connoisseurs advise letting the potatoes boil completely, and then you get the consistency of a semi-mashed potato, which is also very interesting in taste. Add some cream and you have almost a French dinner! Also, if you are not worried about the calorie content of the dish, you can safely change the recipe - replace sour cream with grated cheese. Experiment!