Mushroom soup from fresh mushrooms: recipes

The most delicious recipe for fresh porcini mushroom soup with potatoes

This recipe is as simple as possible. The soup is just delicious. You can literally whip it up, upon arrival from the forest.

Ingredients:

• One and a half kilograms of porcini mushrooms
• 20 grams of butter
• One large onion
• 4 medium potatoes
• A couple of carrots
• Vegetable oil
• A couple of lavrushins
• 8-10 peppercorns
• Salt tastes

Preparation:

1.Prepare, select mushrooms. In no case do we use wormy and spoiled ones. We clean the legs. If necessary, you can also clean the caps. Wash them well.

2. Cut the legs into medium-sized cubes, and the caps into slices. This will make them look prettier in the soup. We send to the pan. It may seem that there are too many of them. But soon they will boil down and decrease significantly in size. Fill with water, set to cook. Be sure to remove the foam. From the moment of boiling, we will boil for 20 minutes.

3.Wash the potatoes, clean them. Cut the way you usually do it for soup. We transfer it to a bowl for now and fill it with water to the top. We set aside, wait in the wings.

4. Wash carrots, peel, cut into small cubes. You can, of course, use a grater as you like. We also peel the onion and chop it into cubes. Heat some vegetable oil in a skillet. We put a piece of butter in here. Fry the onion here for a couple of minutes, then add the carrots and fry for another 4 minutes, stirring often.

5. As soon as the mushrooms have boiled for the allotted time, drain the water from the potatoes and transfer it to the pan. After the water boils, add salt to taste, add lavrushka and peas. Cook, covering with a lid on low power until the potatoes are cooked.

6.Put the frying here, stir it, cook it under the lid for another 5 minutes, at low power.

Serve it deliciously with herbs and sour cream - you'll just lick your fingers!

Delicious mushroom soup with chicken, buckwheat and vegetables

We continue to cook delicious soups. Who said that mushroom soup can only be in vegetable broth. It seems to me that chicken broth also goes well, and the presence of meat can make it even tastier for many. Take a good piece of chicken for the broth, if you like low-fat soup, then the breast, but if you prefer rich, then take the wings, legs or a whole half so that there are skin and bones. Then the chicken broth will be fatter, nourishing and more aromatic.

It is important that you should cook the way you like to eat.

Buckwheat in this soup will only add satiety to it. By the way, this is a great option to use already cooked buckwheat, which you have left, for example, from a side dish. If buckwheat is not boiled in soup, but boiled separately, then the broth will be light and transparent, and if put to boil in soup, it will be dark, brown. This is also your choice. I prefer separately cooked buckwheat.

You will need:

• fresh mushrooms (honey agarics, champignons, oyster mushrooms) - 300 gr;
• chicken - 400-500 gr;
• potatoes - 4-5 pcs;
• buckwheat - 1 glass;
• carrots - 1 pc;
• onion - 1 pc;
• fresh dill, parsley - 1 small bunch;
• bay leaf, salt and pepper to taste.

Preparation:

1

When preparing such a soup, it is important to start by boiling the chicken in broth. The most delicious broth is obtained by simmering, if possible with slow simmering

Broth boiled at a high boil will be less aromatic and more likely to be cloudy. Therefore, pour cold water into a saucepan, put the chicken meat and simmer under a lid without boiling, but only with a slight bubbling until the chicken is cooked. In the process, especially at the beginning, be sure to remove the resulting foam.

2. Peel potatoes, carrots and onions. Rinse and dry the mushrooms to remove excess water. There is no need to cook champignons, oyster mushrooms and mushrooms in advance. Dried mushrooms only need to be soaked in water for an hour.

3. Heat a skillet with vegetable oil, add finely chopped onion and fry until golden brown.

4.Cut carrots into thin sticks or grate on a coarse grater. Add to the onion in a skillet and fry, stirring constantly, until tender.

5. Place mushrooms in a skillet with vegetables and stir. A liquid will begin to stand out from the mushrooms, simmer the mushrooms in it, stirring occasionally, until they reach semi-readiness.

6. Remove the cooked chicken meat from the broth, cool slightly and disassemble into smaller portions.

7. Cut the potatoes into cubes and cook in the boiling broth. If you decide to add dry buckwheat to the soup, then do it along with the potatoes. If you have cooked buckwheat in advance, then put it when the potatoes become soft.

8. Five minutes after sending the potatoes to boil, transfer the vegetables and mushrooms to the pan. Stir. Season the soup with salt and pepper. Lay down the bay leaf as desired, but remember to take it out when mushroom soup is readyso that he does not give a bitterness.

9. Return the chicken meat to the soup, add finely chopped fresh herbs. When potatoes and mushrooms are ready, turn off the stove and remove the soup. Let it sit under the lid for a few minutes and serve.

Fresh Mushroom Soup Recipe

Appetizing photos and videos accompany every recipe for soup with fresh mushrooms on the web. This greatly facilitates the life of a novice housewife, 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 this or that component, in what sequence 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 forest 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 aspen mushrooms have a pronounced aroma, which is ideal for cream soup.

Ingredients for Mushroom Puree Soup:

• Butter

  —
  70 g

• Cream

  —
  200 ml

• Champignon

  —
  700 g

• Potato

  —
  1 kg

• Onion

  —
  300 g

• Bouillon

  —
  1.5 l

• White pepper

  —
  1 pinch.

• Black pepper

  —
  1 pinch.

• Salt

  (taste)

• Sugar

  —
  1 pinch.

Cooking time: 30 minutes

Servings: 8

Nutritional and energy value:

Mushroom puree soup recipe:

Who is not tired of me with my cauldron yet, welcome!
I will melt a piece of butter in it, let the soup be creamier.

Saute the onion in melted butter. Pokhlebkin also said: if you want the soup to turn out delicious, put more onions. This is true. No strong roasting is needed here, so the stove is not a stoker, although I annealed the oil, it doesn't matter, and then I calmed it down a little. It is only necessary to warm the onion until a delicious smell appears.

We were trying to persuade the little ones here, let's make mushroom soup, delicious, this and that ... He and in what, I do not like, he says, mushrooms! Do not cook the same for all different, in the end !!! The last thing he said was: "I agree to mushroom soup, but no mushrooms!" Well, thanks for that! Without mushrooms, so without mushrooms, therefore:
I'll prepare the mushrooms for now ... I washed them, chose two small and cutest mushrooms, cut them into plates. I just dried the rest on a napkin.

Why is puree soup good? Yes, that allows you to relax while cooking, to be lazy. There is no need to observe the beauty of cutting, the sequence of the bookmark and other conventions. I took, here, the mushrooms (all except the plates), without a board, right above the cauldron, shredded as necessary and the case was ready.

I stir and heat the mushrooms together with the onions until a delicious, this time mushroom smell appears. Let them now share their scents with the oil.
This time I did not use carrots. It gives sweetness, and I didn't want to distract from the taste and aroma of mushrooms.

It's time for potatoes. Also, how horrible it was, and "into the furnace"!

And pour in broth. I had a chicken one. It seems to me the best fit. For example, rich beef will overload the taste of the soup too much, and light chicken will do it. It is necessary to fill it in such a way that it would seem that through the hole it is thick, excessive, but it must be so. Better to leave some broth for later ...

Here, it boiled. I will remove the foam, since there is not a lot of it here.

Well, now you can cover it with a lid, let it cook over low heat until the potatoes are ready. It smells, I tell you, already ugly delicious! It's even a pity that some of the aromas fly into the atmosphere.

While boiling, crush the aforementioned peppers in a mortar. I did not take any other spices, for the same reason, I do not want to distract from the taste of the mushrooms.

And I'll fry those same mushroom plates on a drop of oil.

... and dry them on a paper towel, let the excess oil absorb.

The potatoes are ready, you can add cream,

Spices and salt, as well as a pinch of sugar to enhance the taste. I stir, bring to a boil, taste ... Good?

If it's good, then you can blender! If it turns out too thick, you can add the stock left in stock.

And that's all. Ready! Garnish the soup plate with fried mushroom slices.

We really enjoyed eating this soup. I enjoyed the simplicity of its preparation. The main mushroom-hater choked his portion for a sweet soul, although he refused the decoration in the plate, caught it and gave it to his mother, thus he got the mushroom soup he needed so much without mushrooms.
Bon Appetit!!!

Mushroom soup with fresh mushrooms with poached egg

It's time to experiment! Mushroom soup is no exception! By adding new ingredients to your taste, you can create a masterpiece worthy of being served for your festive dinner!

Ingredients:

• Shiitake mushrooms 300 gr.
• Kale cabbage 200 gr.
• Egg 3 pcs.
• Carrots 1 pc.
• Red onion 1 pc.
• Garlic 1 clove
• Fresh ginger to taste
• Soy sauce 5 tbsp spoons
• Sunflower oil 50 ml.
• Sesame seeds, white freshly ground pepper, salt to taste

Preparation:

Wash fresh shiitake mushrooms thoroughly under running water.

Marinate mushrooms in soy sauce.

Peel, wash, dry sweet onions, carrots and ginger.

Grate carrots.

Finely chop the ginger and onion with a knife.

Chop the cabbage into strips.

Fry sesame seeds in a dry frying pan or in the oven.

Heat sunflower oil in a heavy-bottomed saucepan.

Put onion, garlic and ginger in a saucepan, fry for 1-2 minutes.

Add carrots to the pot. Stir the vegetables. Fry for 3 minutes.

Transfer the mushrooms to the fried vegetables.

Stir the vegetables and mushrooms again and continue cooking for another 3 minutes.

Strain the mushroom marinade through a sieve and pour into a saucepan.

Continue to cook the soup for 10-15 minutes.

In a small saucepan, bring lightly salted water to a boil.

Drive a raw egg into boiling water. Once the poached egg is ready, very carefully remove it with a slotted spoon. Prepare all the eggs this way.

Put cabbage in the soup, cover the pan with a lid, remove from heat and leave to simmer for a few minutes.

Pepper and salt the soup removed from the heat to taste, stir, pour into portioned bowls.

Garnish portions with poached egg and sprinkle with sesame seeds.

Other gifts of the forest

Chanterelles, honey mushrooms, aspen mushrooms, boletus, milk mushrooms are perfect for the basis of frozen mushroom soup. Soup with frozen mushrooms will be appreciated even by little caprices; children from 7 years old are allowed to add such broths to the menu. Cooking mushroom soup from frozen mushrooms is recommended for dieters. It only diversifies the dietary menu, makes it tastier and more interesting.

It should be remembered that different types of mushrooms are prepared in different ways. Milk mushrooms, boletus, volnushki are cooked the longest, by the way, these mushrooms have a slight sour taste, so it is recommended to slightly sweeten vegetable frying (carrots, onions).You can make a puree soup with wild mushrooms. We prepare the following ingredients:

• baguette;
• packing of mushrooms;
• potatoes - 9 medium tubers;
• onions, carrots;
• olive oil, vegetable oil, butter;
• garlic, herbs, salt, pepper;

Prepare baguette croutons: dry or roast bread slices in the oven until golden brown. Make a paste of minced garlic and chopped herbs and spread over hot bread slices. Cooking mushroom frying, add onions, carrots, spices to the same place. Cook the vegetable broth, bring the potatoes to the state of mashed potatoes. Then we drain off the excess liquid, the water should cover the potatoes by a few centimeters. Beat potatoes, mushroom dressing with a blender, put on fire for 10 minutes, add grated cheese, herbs. Serve with croutons.

If you carefully study all the variations in the preparation of mushroom broth, then the question will no longer arise: how to cook mushroom soup. Moreover, many housewives will be able to diversify the recipes themselves by adding their own signature ingredients or flavoring highlights.

If you went to the forest in the fall and made your own stocks for the winter - great, if not, in the modern world everything can be purchased in the supermarket.

In general, there are many recipes for dishes that contain this wonderful product. For example, recently we discovered many new recipes for julienne with mushrooms and chicken, which we found on the wonderful blog "Secrets of Home Economics". We cooked one of them and we got a very tasty treat.

The process of preparing any dish with this ingredient is not very complicated, but you still need to know and follow the main points that should not be neglected. This is what we are going to do first.

The main thing is, when choosing mushrooms in the store, pay attention to the expiration date and packaging, if it is in ice, then it is better to refuse such a purchase - the freezing regime was probably not followed. Take care of your health

• If the frozen mushrooms were previously boiled or fried, then additional manipulations do not need to be done, just throw them into boiling water.
• And if not, then boil raw frozen mushrooms for about 40 minutes, while we change the water twice during cooking, then rinse and only then put in the soup.
• The mushroom flavor will fully develop only after 3 minutes of strong boil at the end of cooking and infusion for 20 minutes.

Mushroom noodle soup - a delicious step by step recipe

But this recipe is the complete opposite of the previous one - absolutely any mushrooms will do and we will eat them whole in the soup! This is a kind of classic soup for a family dinner, with noodles for satiety and sour cream for happiness.

Chicken or meat broth is often used, but since in the previous recipe we have already analyzed the method of preparing broth on chicken bone, this time we will analyze the preparation of vegetable broth.

How is vegetable broth good for you? Well, first of all, it is much easier for the body. Ideal for dieting. In addition, now very many are actively switching to veganism and vegetarianism - the rejection of meat products or animal products in general. And they do it for a reason. Scientific research has long proven the harm of animal fats (with the exception of fish fats) and the benefits of most vegetable oils.

Therefore, once again cooking a dish exclusively from vegetables will be an excellent solution and a great contribution to the health of the whole family.

Ingredients for 6 servings:

• whole carrots - 1 large
• garlic - a couple of cloves
• 2 medium onions
• your favorite mushrooms - 300-400 grams
• lavrushka - 2 leaves
• potatoes - 2 small
• vermicelli - 5 tablespoons
• a bunch of greens - and celery and parsley - all in the soup!
• vegetable oil
• salt and pepper to taste

How to cook?

Step 1.
First, we clean all the vegetables and set the broth to cook, this will always be your first step in making soups. Another plus of the vegetable broth is the speed of cooking.To achieve the ideal taste, it needs to be boiled for an hour, but 30 minutes after boiling is enough. Compared to 4 hours of cooking meat, this is a huge saving of precious time.

So, in a large saucepan you need to put 1 clove of garlic, 1 onion, cut into 2 or 4 parts, half a carrot, cut into 4 long slices and a bunch of greens. And it is precisely this preservation of the large size of vegetables that will make it possible to extract the best from them when cooking.

Pour the vegetables with 1.5 liters of cold clean water, put lavrushka and black peppercorns on top and close the lid tightly. The broth must be brought to a boil, and then cooked for half an hour to an hour over low heat. When the broth is ready, remove the vegetables from it.

Step 2.
Preparing a fry for the soup. Of course, you can skip this step and just throw the chopped ingredients into the soup. But the taste in this case turns out to be much less saturated, and in vegetable soups this can be critical.

Healthy cooking is important, but tasty is more important

Finely grate the remaining half of the carrots, chop the onion into small cubes. Of course, if your household is not against onions, it can be cut into larger ones, but for some reason, many, especially children, turn up their noses from it. Finely chop the remaining clove of garlic or grate it too.

Step 3.
Heat a large, heavy-bottomed skillet and sprinkle liberally with vegetable oil. Indeed, do not feel sorry for him, otherwise the soup will turn out to be completely lean, because there is no fat at all in vegetables and mushrooms.

When the oil is hot, add the onion and garlic to the skillet and fry until golden brown and softened in texture. This will take about 10-15 minutes. Be careful, the pan must be hot enough, otherwise the onions will start to stew, and this is a completely different taste. Obviously not what we want. Then add the carrots and fry, stirring occasionally, for about 10-15 minutes, adding oil if necessary. The frying is ready!

Step 4.
While the frying is being prepared, you can defrost the mushrooms. Usually, it makes no sense to fry them, since already steamed mushrooms are used in the frosts. However, if you freeze the mushrooms yourself and freeze them fresh, you can add them to the pan as well, but only if you are sure that they are completely defrosted, otherwise the stewing process will begin.

Step 5.
Cut the potatoes into small cubes and add them to the finished broth together with the frying. Do not forget to pre-strain the broth or fish it out with a slotted spoon. Cook over medium heat for about 20 more minutes.

Step 6.
The matter is small, in the almost finished broth you need to add salt and spices to taste and put a few tablespoons of noodles in it. Depending on the thickness of your soup, you can add more or less than the recipe says. After that, the soup is cooked for another 3-4 minutes, then mixed, tightly closed with a lid and left to infuse for about 15 minutes. The soup is ready!

Season with sour cream or mayonnaise and serve. Bon Appetit!

Recipe 5. Lean soup with mushrooms and beans

Ingredients

a glass of white beans;

three liters of water;

300 g of champignons;

ground black pepper and salt;

onion and carrot;

parsley and dill (herbs);

a handful of rice;

mushroom seasoning;

lean oil.

Cooking method

We sort out and rinse the beans. Put in a saucepan, pour in a liter of water and leave for five hours or overnight. Then we send it to the stove and bring it to a boil. Cook over low heat, covered with a lid, for about an hour. We wash the mushrooms, put them in a separate saucepan and fill them with two liters of water. Boil for another five minutes from the moment it boils. Peel, rinse and slice the potatoes. Peel and finely chop the onion. Cut the peeled carrots into thin strips. Remove the mushrooms from the pan with a slotted spoon and cut into small pieces. We wash the rice well. Put the potatoes, half of the chopped onions and carrots, rice into the boiling mushroom broth. Cover with a lid and cook for 15 minutes over low heat.Stew the remaining vegetables in heated oil until soft, stirring occasionally. Put mushrooms in a frying pan, and fry them with vegetables for a while. Add the frying to the soup. Salt, pepper, season with your favorite spices. Put the boiled beans in a saucepan and boil for another seven minutes. Put finely chopped greens into the soup. We insist, the soup for about 15 minutes and serve.

Hearty mushroom soup with chicken

How to cook mushroom soup with chicken? Very simple

It is important to know that for a tasty broth, meat is always placed in cold water. Then the meat juice will come out

And if you put it in boiling water, then the proteins will quickly cook and close the pores. All the juice will remain in the nutria meat. The broth will turn out to be not very rich. Here's a nuance.

Let's take:

• any part of a chicken, such as a ham,
• potatoes,
• 2 packs of cheese curds,
• 250 g of any mushrooms,
• onions and carrots one by one.

Pour water into a saucepan and immediately lower the meat into it. We heat and remove the foam that appears.
Then we reduce the heat to the very minimum and continue cooking.

Cut the onion and potatoes into pieces. We rub the carrots.

In a frying pan, heat a little lean and fry the onions and carrots on it until tender.

In 10 minutes we will send the chopped mushrooms to them (I have champignons). If you have gifts from the forest, then first we boil them.

We grate the cheese or cut it into cubes, at your discretion.

Now we lower the potato pieces to the meat and cook for about 20 minutes. Then add salt and put the frying.

We lower the curds and let them boil.

In the meantime, take out the meat and separate it from the skin and bones.

The cheese has dissolved, which means we turn off the stoves.

Put the meat and herbs on top to taste.

What mushrooms are used for making mushroom soup?

Let's talk about what types of forest gifts can be used to prepare the first course.

Of course, any of them. Depending on the season

But here an important condition is to be well versed in them and not to let any false mark of food get into the food.

Therefore, it is advised, at the slightest doubt, to boil them with an onion. If it turns blue, then we throw away all the brew without regret. So some poisonous bastard got into your basket.

Therefore, I try to boil all forest gifts before cooking. Except for mushrooms and oyster mushrooms.

Also, frozen and dried fruits are perfect for soup.

Most often, fresh chanterelles, white, boletus are taken. If you find boletus and boletus boletus, then we cook from them. Honey mushrooms and boletus will also work.

Waves and bruises are not very suitable here, because they are very bitter and need to be boiled for a long time.

Well, of course, we don't take toadstools, fly agarics and the like.

Small handsome men can not be cut, but cooked as a whole. Large ones must be checked for worminess, cleaned and cut into pieces. Otherwise, it will not be very convenient to eat.

With Chiken

A popular dish is mushroom soup with chicken, which has a rich taste, increased nutritional value and calorie content. So that the dish can be sated alone, it is seasoned with vermicelli. Cooked 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.

Ingredients:

• 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.

Cooking method:

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

The classic recipe for boletus and boletus soup

Boletus (or redhead) externally - and in shape, to taste, is very similar to a boletus. Only his hat is not necessarily red or orange, it is also light yellow, light brown and almost white, grayish. The main specific difference of this fungus is a dense speckled leg that turns blue on the cut.

But the similarity of taste does not mean its complete identity, there are differences, and not only for gourmets. The boletus not only has a "fleshy", thicker leg and a denser body of the cap, it has a slightly pungent taste, with a bitterness similar to pepper. That is why mixtures of boletus and aspen mushrooms in dishes are so popular in Russia. Including in soups.

Ingredients:

• Fresh birch trees - 300 g.
• Fresh aspen mushrooms - 300 g.
• Potatoes - 0.5 kg
• Carrots - 150 g.
• White onion - 1 medium-sized onion.
• Celery - 1 stalk
• Pearl barley - 1/2 cup
• Table salt - 1 tbsp. spoon
• 1 rosette of cloves, 4-5 peas of bitter black pepper.
• Refined vegetable oil - 50 ml.
• Water - up to 3 liters.

Since the mushrooms are different for this soup, they are also prepared in different ways.

Preparation:

1. Peeled and washed boletus and aspen mushrooms are cooked alternately for 5 minutes in the same water: after boiling and removing the foam from the broth from the boletus mushrooms, they are caught with a slotted spoon and the aspen mushrooms are put into the same water. The boletus can be cut coarsely into 2 x 2 x 2 cm cubes, while the boletus is better cut into 1-2 mm thick slices.

2. After catching boletus boletus with a slotted spoon, pour out the mushroom broth.

3. Boil the pearl barley in half a liter of water for 40-50 minutes until it swells and each grain increases 2-3 times.

4. Pour clean water into a washed saucepan, bring it to a boil, put diced potatoes there, salt the water after it boils and immediately add boiled birch trees, spices and boiled barley there. All this should cook for another 20 minutes.

5. Fry the carrots, chopped into strips, chopped onions and slices of chopped boletus in oil, pour the resulting fry into the soup, then add the finely chopped celery stalk.

6. Cook for another 10 minutes over medium heat. Then let it brew for half an hour and can be served by sprinkling the surface of the soup with chopped herbs and seasoning the soup with sour cream.

Conclusion

Fungal fiber is almost not digested by the human gastrointestinal tract. Only protein components soluble in boiling water are absorbed, and even those, like carotene (provitamin A), become available only when taken simultaneously with fats of vegetable or animal origin.

Therefore, it is so important to season the mushroom soup with sour cream or mayonnaise, and lightly sauté the carrots and onions in vegetable oil. For the same reason, eating mushrooms is undesirable for people with digestive problems: peptic ulcer disease, intestinal catarrh and problems with peristalsis.

It is also undesirable to use them with exacerbation of liver disease.

And if you are using mushroom dishes for the first time, eat a little first to check how the body reacts to this specific product and whether the mushrooms are causing you allergies.