Mushroom soup - 12 delicious cooking recipes

Mushroom soup is delicious from any mushroom. In summer and autumn, it’s good to use white ones, they fill the dish with a unique aroma. In winter, the best option is champignons, dried mushrooms, oyster mushrooms.

Simple mushroom champignon soup

Having spent a little time and effort, the soup will turn out fragrant and mouth-watering. If you want to make the food perfect, add portioned crackers.

Ingredients:

• champignons - 500 g;
• sour cream;
• lean oil;
• onion - 2 pcs.;
• greenery;
• water - 2700 ml;
• carrots - 1 pc.;
• potato - 3 pcs.;
• salt.

Cooking:

1. Prepare mushrooms, chop onions, grate carrots on a coarse grater.
2. Pass the vegetables in butter until soft.
3. Put the mushrooms in a roast.
4. Dice the potatoes and lower them into boiling water. Boil, add the roast, then simmer for 10 minutes.
5. Chop greens.
6. Add portionwise with sour cream.

In a slow cooker

A stew with mushrooms is popular with every nation. A healthy mushroom soup made of champignons in a slow cooker will please even a moody gourmet.

Ingredients:

• cream - 210 ml;
• champignons - 550 g;
• potato - 6 pcs.;
• water - 600 ml;
• greenery;
• onion - 1 pc.;
• pepper;
• salt.

Cooking:

1. Chop mushrooms, chop onions.
2. Pour vegetable oil into the pan, fry the components by choosing the program "Frying" or "Baking".
3. Cut the potatoes into squares, add to the bowl, pour water. Close the lid, select the “Soup” mode.
4. Salt the cream, sprinkle with pepper, beat, add to the dish.
5. Sprinkle chopped greens in portions.

Cooking Dried Mushroom Soup

Thrifty housewives in the autumn harvest forest gifts.And how delicious it is to get a handful of dried mushrooms and cook aromatic chowder.

Ingredients:

• carrots - 1 pc.;
• dry mushrooms - 55 g;
• potatoes - 370 g;
• parsley root;
• onion - 1 pc.;
• vegetable oil;
• fresh dill;
• sour cream;
• pepper;
• salt.

Ingredients:

1. Place forest gifts in hot water, leave for 1.5 hours, they should swell.
2. Drain the water, but do not pour out, you will need it.
3. Cut mushrooms, potatoes into cubes, chop onions, parsley root, chop carrots on a coarse grater.
4. In a pot of boiling water, put the vegetables, boil for 10 minutes.
5. Add the liquid that remained after soaking, mushrooms, salt to taste, sprinkle with pepper.
6. Cook with minimal heat until mushrooms are cooked.
7. Garnish with dill, serve with sour cream.

Delicate cream cheese recipe

This dish will conquer everyone. Mushroom soup with cream cheese will turn out with a delicate creamy taste and an incomparable aroma.

Ingredients:

• champignons - 300 g;
• processed cheese - 2 pcs.;
• cream - 120 ml;
• carrots - 1 pc.;
• potatoes - 3 pcs.;
• pepper;
• water - 2 l;
• onion - 1 pc.;
• lean oil;
• salt - 4 g;
• greenery.

Cooking:

1. Cut the potato, place the cubes in hot water, boil.
2. Chop the onion, grate the carrots coarsely, cut the mushrooms into slices.
3. Heat oil in a saucepan, sauté vegetables. After a couple of minutes add the mushrooms, fry everything.
4. Send the roast to the potatoes, cook for 5-7 minutes.
5. Chop the cheese, chop the greens.
6. Combine the cream with cheese, salt, pepper, add to the pan.
7. Bring to a boil, sprinkle with herbs. Let it brew before serving.

Mushroom cream soup - step by step

It turns out a tender consistency soup.

Ingredients:

• mushrooms - 340 g;
• chicken broth - 1 l;
• cream - 55 ml;
• onion;
• garlic - 1 clove;
• butter - 55 g;
• flour - 1 tbsp. a spoon;
• loaf - 200 g;
• greenery;
• pepper;
• salt.

Cooking:

1. Cut mushrooms into slices, chop onions, garlic, place in a pan with oil. Fry until soft ingredients, add flour at the end, salt.
2. Transfer the prepared mushrooms to the pan, mashed with a hand blender.
3. Pour the broth into the composition, add pepper, butter, pour cream, boil, check for salt.
4. Cut off the edges of the loaf, cut into cubes, dry over medium heat.
5. Grind greens.
6. Serve in portions, garnished with croutons with herbs.

From frozen mushrooms

Frozen food can be purchased at all major stores. Thanks to special freezing, mushrooms retain their original taste and aroma. Therefore, even in winter, cooked soup from frozen mushrooms will please you with a summer fragrance.

Ingredients:

• frozen mushrooms - 470 g;
• onion - 1 head;
• tomato - 2 pcs.;
• carrots - 1 pc.;
• bell pepper;
• potatoes - 5 pcs.;
• butter - 17 g;
• vegetable oil;
• pepper;
• salt.

Cooking:

1. Defrost mushrooms. So that they do not lose their nutritional properties and aroma, they should be thawed gradually: remove from the freezer in advance, leave it in the refrigerator for several hours, then on the table without exposing it to high temperatures.
2. Cut prepared mushrooms, chop onions, grate carrots coarsely.
3. Pour oil into a pan, heat. Fry foods, add butter, then darken for 10 minutes under the lid.
4. Grind potatoes, chop tomatoes and bell peppers. Place the vegetables in boiling water, add the fried ingredients, salt, pepper to taste. Cook until tender 10 minutes.

Dried mushroom soup - simple and delicious

A simple diet option will be useful to everyone.

Ingredients:

• dry mushrooms - 35 g;
• champignons - 400 g;
• onion - 1 pc.;
• carrots - 2 pcs.;
• potatoes - 5 pcs.;
• cream - 120 ml;
• flour - 2 tbsp. l .;
• butter - 2 tbsp. l .;
• salt;
• green onions;
• dill.

Cooking:

1. Boil dry mushrooms in a sufficient amount of salt water until soft. Separate the liquid separately, squeeze the mushrooms, cool.
2. Finely chop the potatoes, place in water so that excess starch is gone, drain the liquid.
3. Separately, bring the water to a boil, put the potatoes, boil until tender.
4. Grate carrots, finely chop the onion.
5. Passion onions and carrot chips in a pan with butter. Add chopped champignons, fry, cover with the norm of flour for density, mix. Put butter, pour cream. Pour into a pan with potatoes, salt to taste.
6. Garnish with chopped herbs. If you want a more aromatic dish, leave to brew.

From oyster mushroom

For cooking, choose young mushrooms. They can be distinguished by a brownish convex hat, sometimes dark gray, the edges should be wrapped. The leg is short and dense. Such forest gifts will help saturate the dishes with a delicate taste. Old mushrooms will be tough and tasteless.

Ingredients:

• oyster mushrooms - 230 g;
• water - 1.5 liters;
• onion - 1 pc.;
• sunflower oil;
• potatoes - 2 pcs.;
• pepper;
• carrots - 1 pc.;
• parsley;
• salt - 1 teaspoon;
• Bay leaf;
• peppercorns;
• garlic - 1 clove.

Cooking:

1. Cut the mushrooms, cut off the solid base, do not discard.
2. Chop the onion head, garlic, chop the carrots using a coarse grater.
3. Pour oil into a pan, place oyster mushrooms, then put vegetables, fry.
4. Cut potatoes, place in water, boil. Add roasting, a hard base of mushrooms, spices, boil for 10 minutes. Remove the mushroom portion, salt to taste.
5. Oyster soup insist under the lid for a quarter of an hour.
6. Garnish with chopped herbs.

With porcini mushrooms

Try a fragrant chowder with a rich mushroom aroma and high nutritional value.

Ingredients:

• white mushroom - 6 pcs.;
• oil - 2 tbsp. spoons;
• celery root;
• potato - 4 pcs.;
• Bay leaf;
• peppercorns;
• onion - 1 pc.;
• sour cream;
• carrots - 1 pc.;
• dill;
• salt.

Cooking:

1. Chop onion, roots, and passer in oil.
2. Pour the cooked mushrooms with water, bring to a boil, boil for half an hour, removing foam from the surface as it forms.
3. Dice the potatoes, place them in a liquid with mushrooms and fry, add spices. Boil. Salt to taste, boil until tender.
4. Chop the dill, sprinkle in portions, adding sour cream to each plate.

Mushroom Soup with Chicken and Vermicelli

This variation is not quite ordinary, more interesting, complemented by zucchini.

Ingredients:

• chicken - 400 g;
• porcini mushrooms - 300 g;
• onion - 1 pc.;
• carrots - 2 pcs.;
• pepper - 4 peas;
• garlic - 3 cloves;
• sunflower oil - 2 tbsp. spoons;
• water - 2200 ml;
• vermicelli - 210 g;
• laurel - 2 leaves;
• zucchini - 320 g;
• cloves - 1 pc.;
• parsley;
• green onion - 15 g;
• butter - 1 tbsp. a spoon;
• salt.

Cooking:

1. Pour the chicken with water, bring to a boil, drain the liquid, pour a new batch. Boil with spices.
2. Chop onions, garlic, chop carrots.
3. Stir vegetables in a pan with oil, place in broth, salt.
4. Chicken cut into pieces.
5. Place finely chopped mushrooms in the broth, boil.
6. Cut into zucchini slices, chop greens.
7. Place zucchini in the broth, add meat and thin vermicelli. Cook for about 10 minutes.
8. Sprinkle with herbs, simmer over low heat for a couple of minutes, try on salt.
9. Add butter at the end.

Honey agaric lunch

To make the dish tastier, choose mushrooms of a small size.

Ingredients:

• onion - 2 pcs.;
• potato - 3 pcs.;
• pepper;
• honey agarics - 320 g;
• salt;
• carrots - 2 pcs.

Cooking:

1. Put honey mushrooms in water, boil until tender, removing the foam. In the broth put a whole head of onion.
2. Grate carrots, chop onions. Passer vegetables in oil.
3. Dice potatoes, add to mushrooms, boil, salt, pepper.
4. Add the roast, turn off the heat after three minutes.

With cream

To prepare a fresh fragrant soup, it takes only half an hour.

Ingredients:

• champignons - 320 g;
• potato - 4 pcs.;
• onion - 1 pc.;
• cream - 270 ml;
• sunflower oil;
• dry dill - 1 tbsp. a spoon;
• flour - 2 tbsp. spoons;
• pepper;
• salt;
• water - 1.5 liters.

Cooking:

1. Passed chopped onion in oil.
2. Cut mushrooms, put in onions, fry, sprinkle with flour. Stir.
3. Cut the potatoes, add water, bring to the boiling point, place the frying, salt, sprinkle with dill, pepper.
4. Boil for a quarter of an hour, pour cream, boil. Can be served.

Advice

• At the end of cooking, you can add bay leaves. This will help improve the taste of the dish. When it is ready, get the lavrushka.
• If dried forest products are used, they should be added half as much as fresh mushrooms.
• When cooking boletus or boletus, the broth darkens. Therefore, from these mushrooms it is better to cook a stew with cream cheese. Add at the end of cooking, cutting the cheese into cubes in advance.