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Soup from fresh boletus mushrooms. Boletus soup. Mushroom soup from boletus with vermicelli

The boletus mushroom belongs to the noble mushrooms. It has a beautiful shape and retains it even during heat treatment. You can prepare a variety of dishes from it, but everyone should try the taste of hot mushroom soup.

Boletus mushrooms do not boil softly in soup

Ingredients

Salt 1 to taste Carrot 1 piece(s) Potato 2 pieces) Bulb 1 piece(s) Fresh boletuses 700 grams

  • Number of servings: 4
  • Preparation time: 10 minutes
  • Cooking time: 40 minutes

How long to cook boletus mushrooms

Preparing dishes with these mushrooms is not difficult, the main thing is to clear the harvested crop from branches and grass. Boletuses are rarely wormy and this is their advantage.

Regardless of how you cook the mushrooms, they are thoroughly washed in three waters and the skins are removed from the caps. The cooking methods are:

  • boil in salted water for 20 minutes, and then subject the mushrooms to further heat treatment;
  • fry for 30 minutes. without preliminary boiling;
  • cook in a slow cooker in the “Stew” mode for 30 minutes.

Before freezing, mushrooms must be boiled. Drying boletus is soaked in water for 1 hour before cooking.

To prevent mushrooms from losing their taste, you do not need to boil them before frying. Boletuses are quick to cook. It will take up to 40 minutes to prepare the dishes.

How to make soup from boletus mushrooms

To prepare the first course, it is advisable to take fresh mushrooms. Frozen ones lose their shape and will fall apart during cooking. They are best used for cream soups. You can cook meat and dietary first courses with boletus mushrooms. The latter are not inferior in taste to soups made with meat broth.

Preparation:

  1. Cut the mushrooms into small slices.
  2. Boil 5 liters of water in a saucepan.
  3. Dip the mushrooms into the boiling liquid, leave to cook for 15 minutes, be sure to remove the foam with a slotted spoon. If you decide to make soup from frozen boletuses, cook them twice as long, 30 minutes.
  4. Finely chop the onion. Fry it until golden brown in butter.
  5. Transfer the roast to the mushrooms.
  6. Add diced potatoes and cook for 25 minutes.
  7. Add salt and spices to the broth. Boil for 5-7 minutes.
  8. Turn off the gas. Without opening the lid of the pan, let the ingredients sit for 10-15 minutes.

The finished first course is seasoned with sour cream or fresh herbs.

Cream soups are prepared with boletus mushrooms. The cooking principle is similar to the previous recipe, but at the end the dish is seasoned with milk and flour. The soup is served with garlic croutons.

Boletuses make delicious first courses. You can be creative and add any ingredients, while leaving the main component unchanged.

Many people consider the most important, the royal boletus mushroom, the white one. And this mushroom is really good in all respects. But there are gourmets who would not trade boletus mushroom soup recipe which you will find here, for the best white soup. Such lovers find in their favorite boletuses both a special taste and a special consistency... In a word, a lot of advantages. Let’s not argue: boletus is indeed a very tasty and healthy mushroom, which is widely used in cooking.

If you decide to cook delicious boletus soup, recipe with photo you will find on our website and you can prepare a wonderful soup that the whole family will appreciate.

How to cook delicious mushroom soup from boletus - ingredients

If we cook boletus mushroom soup, recipe requires the presence of certain ingredients:

  • Medium boletuses - 5 pieces.
  • Potatoes - 3 medium pieces.
  • 1 onion.
  • 1 carrot.
  • Black peppercorns and salt to taste.
  • Greenery.

So let's get started.

Because this recipe for fresh boletus mushrooms, then they must first be thoroughly cleaned, leaving no wormy parts, washed, cut into cubes and put in a pan. Add salt.

Mushroom soup recipe from fresh boletus mushrooms process

While our boletus mushroom soup will cook, you need to remove the foam with a slotted spoon. Usually you need to do this several times. Cook the mushrooms for about 20 minutes.

In the meantime, we clean and cut the onions and carrots, sauté them in a frying pan in vegetable oil and leave them alone for now.

But we salt our mushroom broth, add pepper and bay leaf (usually in recipes for mushroom soup made from fresh boletus It is recommended to remove the bay leaf at the end of cooking).

Let's move on to potatoes. We clean it, cut it into cubes and add it to the mushrooms. Some time later, carrots and onions are also sent there. Add some salt, add finely chopped parsley - and here we have a fragrant, delicious mushroom soup from fresh boletus, recipe which is so simple, but has never let anyone down yet.

Bon appetit, and don't forget to add sour cream!

Read also interesting topics:

  1. mmmmmmmmmmmm yummy!!!

    2. everything is as usual, the potatoes are boiled, the fry is sautéed,

    You can fry the mushrooms with onions and add them to the pan at the end of cooking.

    boil

    Before serving, add herbs, sour cream and black sour bread

    mmmmmmmmmmmmm, delicious!

  2. I chop the mushrooms finely, boil them for about 30 minutes, then add potatoes cut into strips. When the potatoes are almost ready, I lower the fried onions and cover with a lid for 10 minutes to soak in the aroma. Serve with sour cream or mayonnaise.
  3. Place the boletus in a frying pan, fry it with onions, and then add it to the soup, which is cooked until half cooked.
  4. In addition to potatoes and frying, I add soft processed cheese with herbs - it turns out very tasty! Without defrosting, put it in water, after boiling, add potatoes, cook for 15 minutes, add fried carrots and onions and immediately add cheese, at the end greens. I recommend.
  5. I make mushroom broth this way if I have dry aspen boletuses (I love them, they’re delicious in my opinion), and then onions, potatoes, carrots, greens and frozen mushrooms - of course I like them better this way....
  6. Cut and fry in a frying pan until crusty

Delicious frozen mushroom soup - with photo

Fill the mushrooms with water and add broth and salt.

Add chopped potatoes.

Fry chopped onions, grated carrots and leeks in butter.

Add to the broth and cook over low heat, covered, until the vegetables are cooked. Turn off the stove and let the soup brew for 10-15 minutes.

The soup is ready. Serve with sour cream. Bon appetit!

Boletus mushroom soup

You, or someone in your family, has become interested in “silent” hunting. This is not only a pleasant pastime, but also a good help for a good housewife. Today there are aspen boletuses in your basket, but this is just a godsend! Let's move them into our kitchen and quickly prepare something delicious, and today the first place on our menu is mushroom soup from boletus.

Just as mushrooms are varied, dishes made from them are different, healthy, nutritious and aromatic. The great advantage of these mushrooms is that they are not susceptible to worm penetration and have high-quality properties, thanks to which you can cook them however you like.

Let's assume that you have about 500g of boletus, for them we will prepare:

  • Onion - 1 pc.
  • Potatoes - 1-2 pcs.
  • Vermicelli “spider web” - 4 tbsp. spoons
  • Butter - 100 g
  • Parsley - 1 small bunch
  • Salt - to taste
  • Pepper and sour cream - optional

We clean the mushrooms, rinse them in cool water and cut them into slices. Add the prepared mushrooms to boiling water, bring to a boil and leave to simmer for 15 - 20 minutes, removing the foam. At this time, sauté the onion, peel the potatoes, wash them and cut them into strips. Add everything to the boiling mushrooms, boil for 7-10 minutes, and then add the vermicelli. You need to cook the soup until the noodles are ready.

Decorate with small herbs, add sour cream and enjoy the result of our hunt.

Mushroom soup made from frozen mushrooms

Mushroom soup made from frozen mushrooms is an amazingly tasty dish that is very easy to prepare in winter.

Mushrooms are a healthy and tasty product containing a lot of protein, vitamins and microelements. It is better to make mushroom soup lean by adding a small amount of vegetables. In this case, we will get a delicious dietary recipe that you can afford sometimes, even if you are watching your figure.

How to properly freeze for soup?

There are some nuances here. Properly frozen mushrooms are 100% successful for mushroom soup. So in the fall, when you pick mushrooms, be sure to set aside a certain amount of porcini, Polish and aspen mushrooms especially for the future winter from frozen mushrooms. These mushrooms need to be thoroughly cleaned and washed, dried, finely chopped and frozen in portions directly raw. Then it will be very convenient to shake the mushrooms out of the bag directly into the pan with the future mushroom soup. This will help save time and space in the refrigerator.

Mushrooms that are later planned to be baked or baked are pre-boiled; some people freeze raw mushrooms whole. The first option is absolutely not suitable for soup, and the second is simply inconvenient. You will either have to boil the mushrooms, then fish them out and chop them, or wait until they defrost and cut up a substance that looks like a watery sponge.

As a last resort, you can buy frozen wild mushrooms in the store. Just keep in mind that different and other oyster mushrooms are not typical. Although they will do without mushrooms, it is better to at least combine them with dried white ones. Because the right mushroom soup simply must smell incredibly delicious.

Ingredients for frozen mushroom soup.

Packet of frozen forest mushrooms in an amount approximately equal to or more than 1/3 of the volume of the pan. Raw mushrooms will definitely boil down and the soup may turn out to be liquid.

potato- 2 - 3 pcs.

carrot- 2 - 3 pcs.

pumpkin- a piece equal in volume to a carrot.

Onion 2 pcs.

spices to taste(personally, I traditionally put bay leaf, black and allspice and ground ginger in this soup)

Water - 2 liters.

Cooking process.

Place frozen mushrooms in a saucepan with cold water, bring to a boil, add bay leaf and pepper and cook for at least half an hour.

Meanwhile, prepare the vegetables: peel and chop. Carrots and pumpkin in cubes, potatoes in cubes. Peel the onion, chop finely, fry in vegetable oil.

Half an hour after the mushrooms start boiling, add carrots, after 10 minutes potatoes, after another 10 minutes pumpkin.

After another 10 minutes, add salt, add ginger, make sure that the vegetables are completely cooked and that the taste is quite harmonious.

Dump out the fried onions, let it boil again, remove from heat, and cover with a lid.

Serve with sour cream, but try it, you may not need it.

Bon appetit!

The next day, in theory, the soup should be even tastier, but mine didn’t survive because it was eaten on the first day and what was left from lunch after 2-3 additions was eaten for dinner.

Pumpkin in mushroom soup may seem like an unexpected ingredient to you. But believe me, the decision to add it to the soup came suddenly at the sight of a half-eaten large piece of pumpkin in the refrigerator. And it turned out to be surprisingly appropriate in the soup, giving a certain completely harmonious element of light, proper sweetness.

What is most unfortunate is that there was only one experimental package of frozen raw mushrooms, when there were simply mountains of boiled mushrooms. Next year I will definitely stock up more.

Using a roughly similar recipe, I prepare soup in the fall from mushrooms that “just ran.” It turns out, of course, very tasty, but still a little different. Probably, it is the frozen mushrooms that are completely laid out in the soup. Or maybe you just really miss mushroom soup.

If you are going to prepare mushroom soup from frozen mushrooms using this recipe, or you have your own recipe, please share your opinion or recipe in the comments.

For some of the mushrooms from the soup when they were young.

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How to cook boletus mushrooms:: how to cook boletus mushrooms:: food:: kakprosto.ru: how easy it is to do everything

Solyanka mushroom

Chop the cabbage, place it in a saucepan, add a little water, add oil and simmer for about an hour. Fifteen to twenty minutes before the end of stewing, add tomato paste, sugar, salt, pepper, bay leaf and a little vinegar. Place the prepared boletuses (peeled and washed) in boiling water for twenty minutes, boil, catch with a slotted spoon, cool, cut into slices and lightly fry in vegetable oil. Transfer the mushrooms to a bowl, and fry the chopped onion in the same oil and mix it with boletus, add chopped pickled cucumber, salt and pepper.

Mushroom soup

Nastenka, thank you for this wonderful soup! Yesterday I made mushroom soup for the first time in my life. Almost according to your recipe, I changed it a little taking into account the comments. I cooked it from frozen and there was practically no mushroom smell (I think it was the champignons; it would have turned out much better from wild mushrooms). I also overcooked the carrots and onions before adding them to the soup. And I didn’t have parsley root (I specifically looked for it in stores - I couldn’t find it anywhere), so at the end I added finely chopped fresh parsley. It still turned out very tasty! Thank you very much again! My loved one loves soups very much, and thanks to your site I can please him with delicious dishes!

Boletus and boletus harvesting

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When the summer season is winding down, many people begin to travel to the forest, trying to collect as many mushrooms as possible. One of the most popular and desirable in the basket is boletus. It differs from other mushrooms with its bright orange cap, dense structure that remains even after cooking, and excellent taste. We have collected for you some of the most popular recipes using both fresh boletuses, dried and frozen.

Soup with fresh boletus

This is an excellent option for a Lenten menu that does not require large expenditures on products, since they are usually available in any home.

Ingredients

Servings: – +

  • fresh boletus600 g
  • bulb onions 1 PC.
  • large potatoes4 things.
  • carrot 1 PC.
  • butter 35 g
  • greens (any) to taste
  • water 3 l
  • salt to taste

Per serving

Calories: 29 kcal

Proteins: 1.8 g

Fats: 0.2 g

Carbohydrates: 5 g

50 min. Video recipe Print

    First of all, prepare the mushroom base. Clean the boletuses from forest debris, separate the caps, and scrape off the black top layer from the stem. Cut into small pieces, rinse several times under running water and place in a 3-liter saucepan. Fill with water. Cook over medium heat for ¼ hour until fully cooked, constantly skimming off any foam that forms on the surface.

    Rinse the potato tubers, peel them, cut them into fairly large cubes and place them in a pan with mushroom broth.

    Melt some high-quality butter in a frying pan and saute finely chopped onion in it first, and then add grated carrots. Bring the vegetables to a golden color and a slight sweetish taste. Transfer to a saucepan.

    Cook the soup for about 25 minutes, adding salt and spices as desired. Serve sprinkled with fresh greenery.

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Advice: In order to achieve maximum taste of mushrooms and highlight them in the overall palette, it is necessary to add various herbs and spices that are suitable specifically for this product. These include parsley, dill or juicy green onions. Mediterranean herbs such as rosemary, thyme and oregano also sound great in mushroom dishes. The combination of mushrooms and garlic is also considered an unchangeable classic.

Recipe for soup with fresh boletus and noodles


A more satisfying and incredibly tasty stew that will satisfy your hunger and captivate you with its aroma. If you wish, you can supplement the list of ingredients with onions, which will then need to be sautéed along with carrots before placing in the pan.

Number of servings: 11

Cooking time: 1 hour

Energy value

  • calorie content – ​​65.4 kcal;
  • proteins – 2.4 g;
  • fats – 0.2 g;
  • carbohydrates – 13.3 g.

Ingredients

  • boletus – 200 g;
  • carrots – 2 pcs.;
  • potatoes – 3 pcs.;
  • noodles – 100 g;
  • green onion – 20 g;
  • greens - a bunch;
  • water – 1500 ml;
  • sunflower oil – 35 ml;
  • salt - to taste.

Step-by-step preparation

  1. Chop raw and peeled mushrooms, place in a bowl and cook until tender. On average, this will take you about 1 hour.
  2. Peel and chop the vegetables.
  3. Transfer the chopped potatoes into a bowl, and after a quarter of an hour, add the vegetable frying, which you cook in a separate frying pan in the standard way.
  4. When the potato cubes are soft enough, season the soup with noodles. Add the product gradually, stirring the broth so that it does not stick together into a lump.
  5. Season with salt and add a couple of bay leaves.
  6. Sprinkle the contents of the pan with herbs and let stand under the lid with the burner turned off for 15 minutes.

Advice: The noodles can be replaced with vermicelli, and the soup can be cooked in chicken broth. The result will be a different taste, no worse than the original version.

Recipe for cream soup with frozen boletus


The puree soup with a delicate velvety texture and delicious aroma, complemented by white bread croutons, is suitable even as a banquet dish.

Number of servings: 13

Cooking time: 1 hour

Energy value

  • calorie content – ​​47 kcal;
  • proteins – 2.8 g;
  • fats – 1.1 g;
  • carbohydrates – 6.6 g.

Ingredients

  • frozen boletus – 600 g;
  • flour – 5 tbsp. l.;
  • egg whites – 3 pcs.;
  • milk – 80 ml;
  • white bread – 2-3 slices;
  • spices - to taste;
  • butter – 50 g;
  • broth or water – 2500 ml.

Advice: You can use any seasonings you like for this soup. However, the winner on the list is nutmeg.

Step-by-step preparation

  1. Thaw the mushrooms first. Cut into small pieces and send to simmer in a frying pan (choose dishes with high walls, preferably a saucepan with a thick bottom).
  2. When the mushrooms are lightly browned, sprinkle them, evenly distributing them in the pan, with a few tablespoons of sifted flour, constantly stirring the total mass. Add spices and salt here.
  3. Then pour water or mushroom broth into the saucepan and simmer for about 30 minutes over medium heat with the lid on.
  4. At this time, start preparing the croutons. For this amount of soup, a couple of slices of not quite soft bread will be enough. They need to be cut into small cubes, sprinkled with spices and dried at a temperature of 100 degrees in the oven.
  5. 10 minutes before the end of cooking, separate the yolks from the whites and carefully add the latter into the soup. To prevent them from curling due to temperature changes, use a whisk actively.
  6. Blend the still hot soup with a blender, but don’t overdo it – it will turn out much tastier if you can still feel the mushroom pieces.
  7. Heat the milk in a separate bowl and pour it into the soup.
  8. Serve with a generous portion of croutons on the plate.

Soup recipe with boletus and cream


A soup with a creamy taste and a pleasant aroma of garlic combined with mushrooms will undoubtedly become a frequently prepared dish in your home.

Number of servings: 7

Cooking time: 55 minutes

Energy value

  • calorie content – ​​66.4 kcal;
  • proteins – 2.2 g;
  • fats – 2.8 g;
  • carbohydrates – 8.1 g.

Ingredients

  • broth (mushroom or chicken) – 1200 ml;
  • boletus – 200 g;
  • potatoes – 200 g;
  • medium carrots – 1 pc.;
  • onion – 1 pc.;
  • garlic cloves – 2-3 pcs.;
  • sunflower oil – 30 ml;
  • cream (fat content 20%) – 100 ml;
  • greens - a bunch;
  • spices - to taste;
  • salt - to taste.

Step-by-step preparation

  1. You can make the soup with plain water, but it will be much tastier if you cook it with chicken. Therefore, boil a small piece of poultry meat in advance.
  2. While the broth is simmering, take care of the rest of the ingredients. Peel and cut all vegetables. The main highlight of the soup is the rather unconventional way of using potatoes. We recommend not cutting one tuber into cubes, but grating it, this will add special tenderness to the dish.
  3. In one pan, fry onions, garlic and carrots. In another, stew the mushrooms. This should be done especially with frozen mushrooms.
  4. Strain the resulting broth and add potatoes to it, bring to softness. Then add two types of frying.
  5. Add some salt. Cook until fully cooked. At the very end, add cream and remove from heat. Sprinkle with herbs.

If desired, the soup can be supplemented with small pieces of chicken meat, on which the broth was cooked, and also sprinkled with crackers.

Advice: for a more delicate taste, you can use any type of cheese, which must first be grated on a fine grater and added to the broth in small portions. If you use processed cheese, put it in the freezer for a while to harden it - this will make the task easier.

Dried boletus soup recipe


Everyone will love this mega-fragrant soup with dried mushrooms. It seems that even photos and videos exude an indescribable smell. This dish is easy to make in a slow cooker, but since not everyone has one, we will use a saucepan.

Number of servings: 8

Cooking time: 1 hour 10 minutes

Energy value

  • calorie content – ​​80.1 kcal;
  • proteins – 3.7 g;
  • fats – 0.4 g;
  • carbohydrates – 15.4 g.

Ingredients

  • dried boletus – 50 g;
  • potatoes – 3 pcs.;
  • onion – 1 pc.;
  • carrots – 1 pc.;
  • celery – 1 stalk;
  • butter – 45 g;
  • laurel leaf – 2 pcs.;
  • pearl barley – 70 g;
  • allspice – 3 peas;
  • ground pepper - to taste;
  • water – 1500 ml;
  • dill greens - a couple of sprigs.

Step-by-step preparation

  1. First of all, prepare two bowls. In one, soak pearl barley in cold water, in the second, dried mushrooms in boiling water. Leave for at least 3 hours.
  2. After the specified time, when the mushrooms are saturated with moisture, strain the resulting broth through a strainer or using several layers of gauze, and rinse the mushrooms under the tap.
  3. Pour the infusion into a saucepan and add 1.5 liters of water. Add mushrooms (cut them if they are too large) and potato cubes. Next, send the cereal and spices.
  4. Heat the butter thoroughly, fry the onion until translucent, and then the carrots and celery. Transfer the dressing to the soup pot.
  5. Cook until the mushrooms are soft.

No matter how many and how often we offer similar dishes to our family, we are unlikely to receive a refusal. This is because they have the perfect combination of taste, aroma and satiety. Mushrooms are a universal product, the main thing is to prepare it correctly. And the fact that it can be combined with a large number of different ingredients makes it even more in demand among chefs. Therefore, stock up on them, as they say, to the fullest, and you will always be on top! Bon appetit!

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Nature has given man many useful products that we can use in everyday life. In this case, those plants that are suitable for consumption are highly popular, and mushrooms deserve special mention. Many people rarely use them in their daily diet simply because they do not know how to prepare them correctly. But in fact, each mushroom has a separate attractive taste that can please every family member. Let's talk on the www.site about how to properly prepare mushroom soup; we will provide a proven recipe for preparing boletus, aspen and milk mushrooms.

Boletus mushroom soup

To prepare this soup, you should prepare half a kilogram of boletus mushrooms, one small onion, a couple of medium potatoes, a medium carrot, a couple of cloves of garlic. In addition, use salt, bay leaves, pepper, herbs and sour cream depending on your taste preferences.

Cut the potatoes into cubes and grate the carrots on a medium grater. Chop the onion into smaller pieces. Chop the greens finely too. Chop the mushrooms not very coarsely and boil in salted water for forty minutes, remembering to remove the film. Next, pour the potatoes into the container, after ten minutes add the onions, carrots and bay leaves. Boil the soup until the potatoes are completely cooked. About two minutes before readiness, add the greens to the pan and squeeze the garlic through a garlic press. Serve with sour cream or mayonnaise.

Boletus mushroom soup

To prepare such a delicious soup, you need to prepare half a kilogram of mushrooms, two carrots and potatoes, six peppercorns, and parsley root. In addition, use parsley, a tablespoon of flour, a tablespoon of butter, salt and a bouillon cube.

To prepare boletus soup it will take you a little over an hour, while you will need about fifteen minutes just to prepare the mushrooms for future heat treatment. To clean the boletuses, you can use a suitable cloth, so you can avoid injuring their delicate cap. Cut the prepared mushrooms into medium-sized slices, add cold water and boil for a couple of minutes. Then drain the water and rinse the boletus again under running clean water. Place the washed mushrooms back into the saucepan, add two liters of water and place over medium heat. Chop the carrots, potatoes and parsley root, and after boiling the water, pour the prepared vegetables into the mushrooms into the pan. After about fifteen minutes, season and add salt to the soup, also add a little chopped garlic and, if desired, one bouillon cube. After the vegetables become soft, add flour to the soup, first stirring it in a glass of melted butter or in a couple of tablespoons of cool water. Next, boil the entire contents of the pan and add salt as needed. Serve the thick and flavorful soup sprinkled with parsley.

Mushroom soup from milk mushrooms

To prepare such a very tasty and healthy soup, you should prepare four hundred grams of milk mushrooms, three potatoes, one onion and one egg. In addition, you will need some vegetable oil, fresh herbs, salt and pepper.

Rinse the milk mushrooms and boil in boiling water for five minutes. Next, remove the mushrooms, cool slightly and chop. Peel the potatoes and cut them into cubes. Boil two liters of water, add potatoes and mushrooms into it and boil for a quarter of an hour. During this time, prepare the frying. For this purpose, chop the onion into small cubes and fry in a heated frying pan with vegetable oil. Add the fried onion along with the oil to the pan and simmer the soup for another ten minutes over low heat. Just before the end of the cooking process, slowly pour a well-beaten egg into the soup (while stirring constantly), and also add salt and pepper to the pan. Leave for ten minutes, then serve, garnishing the soup with herbs.

Mushroom soup from boletus and boletus

To prepare such a dish, you need to prepare one hundred and fifty grams of mushrooms, thirty to forty grams of pearl barley, three to four potatoes, a medium carrot, ten grams of soft butter, as well as a certain amount of onions, herbs and salt.

Pour water over the mushrooms, place the pan on the heat and bring the liquid to a boil. Next, drain the mushroom mixture through a colander. Rinse the mushrooms under running water, put them back into the pan and fill them with a new portion of clean water. Boil for twenty minutes until the mushrooms are completely cooked.

At the same time, boil the pearl barley until tender.

Drain the mushroom broth, put it on the fire and pour in the ready-made barley and diced potatoes. In a preheated frying pan, fry the chopped onion and grated carrots until golden. Add the roast to the pan, salt and pepper the future soup. Boil until the potatoes are ready, then add the mushrooms. Finally, bring the soup to a boil and turn off the heat. Before serving, chop the soup with herbs and serve with sour cream or mayonnaise.

Mushrooms are an excellent ingredient for hearty and tasty soups. And preparing such dishes is very easy, you just need to know the basic principle of their creation.

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