Many countries in Europe have long known how to cook mushroom soup from different mushrooms. This first dish is loved and revered not only for its excellent taste, but also for its benefits, because mushrooms are rich in proteins, carbohydrates, minerals and vitamins. Soup made of mushrooms, mushrooms, prepared in various variations, will help not only to get enough, but also enrich the body, improve metabolic processes and even get rid of cellulite.

How to cook mushroom soup with fresh mushrooms?

Most often, mushroom dishes are prepared from fresh forest plants, which are available at any time of the year in supermarket departments. In addition, vegetables, seasoning, fresh herbs, butter, sour cream or tomato sauce, etc. are used during cooking. Since meaty mushrooms are the main ingredient of the soup, you need to choose them carefully, giving preference to beautiful plants, with flat hats and legs. You can use champignons, porcini mushrooms, chanterelles, etc. On average, it takes about 60 minutes to prepare such a dish, the calorie content will depend on the choice and use of additional components.

Champignon recipe

There is nothing easier than making a delicious champignon soup.

To prepare the dish, you should take:

  • small champignon mushrooms - 450 g;
  • potato tubers - 550 g;
  • onion - a couple of pieces;
  • carrot;
  • olive oil;
  • sprigs of parsley, parsley;
  • salt pepper.

For cooking, you can use meat, vegetable broth or ordinary water. First, a vegetable frying is done in a stew-pan - onions and carrots grated on a grater are successively fried in oil.

Champignons are cut into small slices and boiled in water. The potato is peeled, diced. After boiling the broth, it is added to the main product, and boiled until soft tubers. A few minutes before the end, spices and vegetable frying are added to the soup. After this, the dish is infused. Served with parsley, green onions and favorite sauce.

From porcini mushrooms

Rich and tasty it turns out a soup from porcini mushrooms, which is prepared on the basis of:

  • potatoes - a couple of tubers;
  • porcini mushrooms - 350 g;
  • ghee - 25 g;
  • carrots - half the root;
  • bulbs - 1 small;
  • green sprigs of parsley;
  • salt, caraway seeds.

From porcini mushrooms an excellent rich broth is obtained, and the vegetables themselves - whole or beautifully sliced, become a real decoration of the dish. Cooking begins with slicing and boiling the main product. After 12 minutes of cooking, add potatoes cut into cubes to them. In order to make the soup more dense, boil the whole potatoes, knead and introduce into the finished brew.

From onions and orange root vegetables are cooked in oil, which is added at the end of cooking along with spices. Serve with sour cream sauce and herbs.

The method of cooking fresh mushrooms

Prepare a meal from:

  • fresh mushrooms - 650 g;
  • potatoes - 2-4 tubers;
  • carrots, onions;
  • greens;
  • vegetable fat;
  • table salt.

Put the pre-cleaned mushrooms in a pan, add water and boil. The finished product will fall to the bottom. Strain the resulting broth, boil the potatoes in it. Fry onions with carrots, add mushrooms. When honey agarics get a beautiful golden color, you can send the frying to the broth, season with spices and serve.

Cream of mushroom puree soup

To prepare this delicious dish related to Swedish cuisine, you should take:

  • mushrooms - 480 g;
  • onion;
  • filtered water - 700 ml;
  • a little soy sauce - 50 ml;
  • cream - 50 ml;
  • fat for frying;
  • spices, salt, green sprigs of dill.

Mushrooms and onions crumble and pass in a saucepan on fat. Separately, water is boiled in the container, followed by cream and soy sauce. After boiling the liquid, the main component is added and cooked for about 25 minutes. At the end, spices are introduced, the products are crushed using a submersible blender. If there are few mushrooms left, they can be cut, fried and added to the finished soup puree.

It is interesting:dried mushroom soup recipe

Chicken Soup with Fresh Mushrooms

A dish is prepared based on:

  • chicken ham - 1 pc.;
  • fresh champignons - 200 g;
  • onions, carrots (it is good to choose a medium-sized orange root crop);
  • potatoes - 4 tubers;
  • water - 2.3 l;
  • herbs, spices, salt;
  • vegetable fat.

Boil the ham, strain the broth, and cut the cooled meat into small pieces. Boil the chopped potatoes in the broth with your favorite cereal (optional).

Cut the peeled vegetables and fry them in hot oil. Cut mushrooms and boil with potatoes until cooked. At the end, add fried vegetables, spices, meat to the broth. It is better to crumble greens at the end so that it does not lose color.

Cream Cheese Recipe

Interesting in taste, very tender it turns out soup from oyster mushrooms with cream cheese.

It is being prepared on the basis of:

  • oyster mushroom - 250 g;
  • potato tubers - 3 pcs.;
  • sunflower fat;
  • rock salt, fresh dill, favorite spices;
  • pure liquid - 1.8 l;
  • onions, carrots;
  • cream cheese "Creamy" - 1 unitary enterprise.

The main component is mushrooms, prepare, boil, slightly salting the liquid. When they are ready, add potato cubes and boil until soft vegetable. Fry onions with orange root vegetables, add to the remaining products at the very end, together with grated cream cheese.You can improve the taste with salt and spices, season with herbs.

How to cook mushroom soup from frozen mushrooms?

The frozen mushrooms in the soup are no different in taste from the fresh ingredient. Having prepared different mushrooms for the season, you can pamper your family with seven delicious dishes all year round, making adjustments to the often monotonous menu.

Mushroom soup from frozen mushrooms with barley

Mushroom soup made from frozen mushrooms and pearl barley can be easily prepared in the home kitchen.

To cook take:

  • barley - 100 g;
  • forest mushrooms - 180 g;
  • carrot with onion;
  • raw potatoes - a couple of large tubers;
  • vegetable oil;
  • salt, greens.

Peel the cereals, pour boiling water, leaving for 45 minutes. Then rinse it and boil for 50 minutes in two liters of water. Peel, chop, and pour the tubers to boiled barley. Fry onions with root vegetables and mushrooms, add to other products. At the end, add salt, pepper, boil and serve, adding parsley leaves.

Lenten Beans

In the post dishes from mushrooms and legumes will be indispensable on a modest table. They will help the body get a full range of nutrients and will not let the immune system weaken.

A dish is prepared based on:

  • raw beans - 180 g;
  • frozen mushrooms - 1 tbsp .;
  • carrots and onions;
  • tomato paste - 1 tbsp. with a slide;
  • potatoes - 4 pcs.;
  • pepper, herbs;
  • granulated sugar, salt;
  • vegetable fat (for frying).

White or red beans are pre-soaked for 10-12 hours, then washed and boiled until tender. During cooking, water needs to be changed once. All spices except salt can be added to the boiling liquid.

Put frozen mushrooms in a deep bowl so that they thaw, then fry with chopped onions and carrots in oil. Pasta is introduced into the frying, everything is mixed and stewed for several minutes.

Peel the potatoes, cut and toss to the beans along with frying, salt. Cook until potatoes are ready, insist, serve with greens.

How to cook porcini mushroom soup with vermicelli?

Frozen ceps are even tastier than fresh ones, so they are often added to the first and second courses. It’s simpler to make soup with noodles, which will appeal to absolutely all households.

Preparing food based on:

  • frozen porcini mushrooms - 80 g;
  • potatoes - 200 g;
  • carrots - 70 g;
  • onion - 50 g;
  • vegetable fat;
  • Pasta
  • salt, spices.

Pre-thawed mushrooms are immersed in boiling water and boiled for 8 minutes. Add chopped potato tubers, cook for about 15 minutes. Separately, fry onions, carrots, pour into a brew along with spices. 5 minutes before cooking, put vermicelli and bay leaf. Serve with greens and sour cream sauce.

Cooking in a slow cooker

A dish is prepared based on:

  • frozen mushrooms (assorted) - 350 g;
  • onions;
  • carrots;
  • potatoes - 7 pieces of a small size;
  • water - 1.6 l;
  • vegetable oil - 25 ml;
  • spices, herbs.

Peel and chop all vegetables. Fry the onion in oil in the "Frying" mode until transparent, put the defrosted mushrooms and cook until the excess moisture is gone.

Then send the chopped carrots with potatoes, pour clean water or broth, sprinkle with spices. Cook in the “Soup” mode for 70 minutes, chop the greens and serve.

Cream Soup Recipe

Cooking delicious cream soup from:

  • frozen mushrooms - 480 g;
  • carrots, white onions;
  • garlic teeth - a couple of pieces;
  • spinach - 80 g;
  • cream - 0.5 l;
  • cow oil - 40 g;
  • salt, black pepper.

Defrost the mushrooms and fry in oil until golden brown. Peel and chop the onion with garlic, grate the carrots. Fry vegetables until soft, add chopped spinach, spices. Grind the mushrooms with fry in a blender, add cream. Serve with croutons.

How to cook mushroom soup with dried mushrooms?

Dried mushrooms have a richer flavor than fresh ones. This secret is familiar to all culinary experts, therefore, often it is on the basis of dried mushrooms that various dishes are prepared for restaurant or home serving.

Dried Mushroom Soup - A Simple Recipe

Quickly prepare a delicious dish of:

  • raw potatoes - 150 g;
  • dried porcini mushrooms - not more than 20 g;
  • juicy onions - 45 g;
  • carrots - 70 g;
  • parsley, pepper, rock salt.

Pre-dried workpieces should be poured with clean liquid, leaving for 80 minutes, squeeze and cut into pieces. Boil, add vegetable slices. Cook until tender, add a few spices, salt.

If forest mushrooms are used, the broth may turn dark. To avoid this, it is necessary to drain the liquid after cooking and cook them with other products in another clean liquid.

How to cook in a slow cooker

To prepare the food you need to stock up:

  • gifts of dried forest - 60 g;
  • onions, carrots;
  • potatoes - 4 tubers;
  • butter;
  • salt, herbs;
  • sour cream;
  • pure liquid - 1.4 liters.

If the mushrooms are purchased, first rinse them and soak in water for 60 minutes. Peel the onion with potatoes and carrots, cut into small cubes. In butter, fry the onions alternately in the "Frying" mode, carrots, then pour in all the other components, add liquid and spices. Cook in soup mode for 65 minutes. Serve with sour cream and herbs.

With barley

A dish is prepared based on:

  • dried mushrooms - 30-40 g;
  • pearl barley - 5 tablespoons;
  • potatoes - 3 tubers;
  • carrots, onions;
  • water - 1.6 l;
  • vegetable oil;
  • spices.

Both main products - pearl barley and mushrooms are soaked for about 55 minutes. After the mushrooms are chopped and boiled together with barley for 25 minutes. Following them is sent diced potatoes and onions with carrots fried in vegetable fat. At the end, add salt, pepper and serve.

With buckwheat

To prepare a delicious buckwheat soup with mushrooms, you will need:

  • dried billets - 90 g;
  • buckwheat - 110 g;
  • potato tubers;
  • onions, carrots;
  • salt, pepper, lavrushka;
  • sour cream.

Mushrooms are soaked for a couple of hours, then washed, boiled for about 12 minutes. To them, pour potatoes and washed buckwheat. Make a fry of onions and carrots, introduce into the soup along with spices. Cook until tender, insist, serve with sour cream.

How to cook dried porcini mushroom soup?

The fragrant soup of dried mushroom puree can be safely added to the diet for all lovers of healthy food.

Preparing a dish from:

  • white dried mushrooms - 50 g;
  • potatoes - 350 g;
  • vegetable oil;
  • water;
  • flour - 20 g;
  • salt.

Soak porcini mushrooms for a couple of hours, rinse and boil, removing foam during the cooking process. Add chopped potatoes and cook until tender.

Remove some mushrooms from the broth, chop, fry in oil. Remove the mushrooms, add flour to the butter, stir and pour the resulting thickener into the broth, pre-mashed products. Salt, add spices.

To enhance the mushroom aroma, grind several dried ingredients and add to the finished soup.

French Dried Mushroom Cream Soup

To prepare the dish, it is worth stocking up:

  • olive and butter - 3 tbsp each;
  • dried champignons - 150 g;
  • onions, garlic;
  • salt;
  • tarragon - on the tip of a teaspoon;
  • chicken or any other meat broth - 900 ml;
  • fat cream - 130 ml;
  • freshly ground black pepper.

Soak the mushrooms, then fry in two types of oil. Put part of the main product aside, add onion with garlic to the rest and fry. Pour the right amount of broth, salt, add tarragon. Boil under the lid over medium heat for 8 minutes, grind with a blender, pepper, pour the sauce and add the deferred mushrooms.

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