Mushroom Soup - 206 Homemade Delicious Recipes

Soup with meat and dried mushrooms

Having stopped your choice on a recipe for a soup with meat and dried mushrooms, you can be sure that you will have a wonderful and hearty lunch. We will cook in an ordinary saucepan on the stove. For this first course, I recommend taking chicken meat, which combines perfectly with dried mushrooms and gives a spicy and delicate taste in a duet. Meat from any part of the carcass is suitable, you can even use chicken offal.

Ingredients:

• dried mushrooms - 20 g
• potatoes - 4-5 tubers
• chicken - 600 g
• onion - 1 pc.
• carrots - 1 pc.
• sunflower oil - 2 tbsp. l.
• bay leaf - 1 pc.
• salt to taste
• ground black pepper - a pinch
• water - 3 l

Cooking method

1. Soak dried mushrooms in cold water (0.5 l) for 2 hours in advance. After that we drain the water, chop the mushrooms if necessary.
2. Grind chicken meat into pieces, put in a saucepan, fill with cold water. We put the saucepan on the stove and bring the water to a boil. Reduce heat and cook meat for 20 minutes.
3. Now cut the potatoes into small cubes. Add it to the saucepan, turn up the heat. After re-boiling the water, the fire should be reduced and the potatoes and meat should be boiled for another 20 minutes.
4. Meanwhile, clean and chop the onion, grate the carrots. Saute vegetables in vegetable oil in a frying pan for 3 minutes.
5. While the chicken and potatoes are cooking, let's fry. Add the soaked and chopped dried mushrooms to the pan with carrots and onions. Add a small amount of salt and seasoning. We continue to fry the ingredients all together over low heat until the mushrooms are completely softened (about 13 minutes).
6. Add the finished frying with mushrooms to the pan, put the bay leaf. We continue to cook for another 10 minutes. At the end, add salt and spices to taste.
7. Turn off the soup with dried mushrooms and chicken, let it brew for 10-15 minutes. Now you can pour the first course into plates and serve. A trail of wondrous aroma will instantly fill the house and gather all relatives in the kitchen. You can serve the soup with garlic sauce, sour cream. A good addition would be white or rye bread croutons.

Useful Tips

If you are a supporter of dietary food, you can cook mushroom soup in meat broth without frying vegetables. Just throw chopped vegetables into boiling water and boil.

Dried mushrooms are best stored in vacuum containers that will perfectly protect the product from odors, moisture, moths, bugs and mold. For storage, linen bags, paper bags, cardboard boxes are also suitable. Dried mushrooms will "breathe" in them, there will be no risk of mold formation. However, in a "breathing" and leaky container, uninvited "guests" (moths, cereal bugs) can start in the product, such a container will not save it from moisture penetration.

Sometimes dried mushrooms are stored in glass jars covered with plastic or iron lids, as well as in sealed ceramic containers. Such packaging will not allow the penetration of moths, foreign odors and moisture, but it does not "breathe" and a poorly dried product in it will melt and mold. To prevent this from happening, put only carefully dried mushrooms in the jar. The storage area for dried mushrooms should be well ventilated, dry, without sudden temperature changes.

If all conditions are met, dried mushrooms can be stored for several years (on average - 3 years).

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The simplest mushroom soup recipe:

So let's get started ...
Put chopped potatoes in broth in a saucepan.

We need champignons, green onions and onions, as well as greens.

We clean the champignons.
We cut the onion, both green and onions into small pieces.

We throw butter into a frying pan and send our onion there ... let it roast until it smells delicious, but for now we will return to the mushrooms ...

The mushrooms were washed, peeled and cut, first in half, and then into slices (I love it when big tasty pieces come across in the soup).

We send the mushrooms to the onion in a frying pan and fry until the water evaporates and until you are enveloped in the gorgeous aroma of fried mushrooms with onions ... mmm ...

Now we transfer the fried mushrooms to a saucepan.
Salt, pepper and add finely chopped dill.
Turn off the gas and close the lid.

We insist for 10-15 minutes ... I understand that it is hard and I want to eat, but tolerate ... so the soup will only be tastier.

We open the lid ... breathe in a wonderful aroma ... grab a ladle and put it on a plate ... season with sour cream ...

And we eat.
Bon appetit and good luck!

Everything is so simple and delicious.

Bon appetit and good luck!

How to make frozen mushroom mushroom soup?

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

Mushroom soup with frozen mushrooms with barley

You can easily prepare mushroom soup from frozen mushrooms and pearl barley in your home kitchen.

For cooking, take:

• pearl barley - 100 g;
• forest mushrooms - 180 g;
• carrots with onions;
• raw potatoes - a couple of large tubers;
• vegetable oil;
• salt, herbs.

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

Lean cooking option with beans

During the fast, dishes made from mushrooms and legumes will become 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 being prepared based on:

• raw beans - 180 g;
• frozen mushrooms - 1 tbsp.;
• carrots and onions;
• tomato paste - 1 tablespoon 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 the cooking process, the water needs to be changed once. All spices can be added to the boiling liquid, except for salt.

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

Peel the potatoes, chop and throw to the beans along with the frying, salt. Cook until the potatoes are ready, insist, serve with herbs.

How to cook porcini mushroom soup with noodles?

Frozen porcini mushrooms are even tastier than fresh ones, so they are often added to the first and second courses. It's easier than ever to make a soup with noodles that will appeal to absolutely everyone in the household.

A meal is prepared based on:

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

Immerse the defrosted mushrooms in boiling water and boil for 8 minutes. Add chopped potato tubers, cook for about 15 minutes. Separately fry the onions, carrots, pour into the brew along with the spices. 5 minutes until ready, put the vermicelli and bay leaf. Serve with herbs and sour cream sauce.

Cooking in a multicooker

A dish is being prepared based on:

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

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

Next, send the chopped carrots with potatoes, pour clean water or broth, add spices. Cook in the "Soup" mode for 70 minutes, chop the herbs 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 the onion and garlic and cut into small pieces, grate the carrots. Fry vegetables until soft, add chopped spinach and spices. Grind the fried mushrooms in a blender, add cream. Serve with croutons.

Ingredients for Velvet Mushroom Soup:

• Dill

  (finely chopped)
  —
  1/2 stack.

• Milk

  —
  100 ml

• Cream

  —
  200 ml

• Spices

  (salt, freshly ground black pepper - to taste, nutmeg - a pinch)
  —
  taste

• Dry white wine

  —
  200 ml

• Mushrooms

  (I have 300 g of frozen porcini mushrooms and 200 g of fresh champignons)
  —
  500 g

• Garlic

  —
  2-3 tooth.

• Olive oil

  —
  50 ml

• Onion

  —
  300 g

• Crackers

  (croutons)

• Water

  —
  150 ml

Cooking time: 30 minutes

Servings: 4

Nutritional and energy value:

Velvet Mushroom Soup Recipe:

I didn’t quite adhere to the author’s recipe, did it according to my taste and half as much in quantity. The above amount of products - this is how I cooked - for 4 servings.
We cut the onion into rings (I had a large one, I cut it into quarters into rings, but next time I will cut it into small cubes - it will cook faster),
cut the garlic into plastics.
Fry the onion and garlic in olive oil until golden brown (it took about 10 minutes to fry).

I thawed porcini mushrooms slightly,
I cut fresh champignons into large plastics.

Add mushrooms to fried onions,
and also add salt, black pepper (generously), a pinch of nutmeg.
We mix.

Pour in 200 ml of dry white wine.
When it boils, add about 150 ml of water, cover the pan with a lid and cook for 10-15 minutes.

Then add milk and cream to the soup, bring to a boil and turn off the oven.

Add a lot of dill

We taste it and, if necessary, add salt and pepper.
While the soup was boiling, I dried white bread croutons.

Serve the soup with croutons (croutons).
Lick your fingers and swallow your tongue!
Try it!

Recipe 3: Creamy Dry Mushroom Soup

Only mushroom soup with cream can be better than mushroom soup. Delicate creamy notes not only sound great when paired with mushrooms, they create a completely unique symphony of taste, while softening the mushroom soup and making it even richer. This is an exquisite, but at the same time very simple recipe for mushroom soup made from dried mushrooms, any housewife can easily cope with it. Experience is not needed at all for this, the desire to please your loved ones will be enough. For creamy mushroom soup, you can serve white bread croutons, toasts or croutons.

Ingredients

• milk 2.5% - 1.5 l;
• cream 10-11% - a glass;
• fresh mushrooms (champignons) - 300 g;
• dried mushrooms (porcini) - 200 g;
• vegetable oil;
• butter - 100 g;
• onions - 3 pcs.;
• flour - 3 tbsp. spoons;
• salt;
• ground pepper;
• black pepper - ½ tsp;
• red pepper - 1 tsp.

Cooking method:

About an hour before cooking the soup, pour cold water over the dryer. You can also pour boiling water over the mushrooms - this will speed up the process, and after 20-30 minutes they will become soft. As soon as the mushrooms are softened, cut them into small pieces.

Cut the champignons into beautiful slices. Remember that only champignons can be put into the soup fresh, in no case should you do this with forest mushrooms - before getting into the soup, forest mushrooms must be heat-treated.

Champignons are put into soup mainly for mass - they do not have such a bright taste and aroma as wild mushrooms, therefore they are used in tandem with dried porcini mushrooms, which just give the very unique mushroom spirit. It turns out a full-sounding mushroom duet, playing a wondrous melody of taste on the thinnest soulful strings of real gourmets.

Next, finely chop the onion and sauté it in already heated vegetable oil. As soon as the onion is golden, we send chopped mushrooms to it - both fresh champignons and soaked dry porcini. Add butter, stir and fry mushrooms and onions in butter for about 10-15 minutes, stirring thoroughly. You can fry this in a saucepan or skillet, and then transfer it to a saucepan, but we recommend that you use the saucepan right away and gradually add the ingredients there.

After 10-15 minutes of frying, gently pour flour into the mushrooms, stirring, fry everything together for another 2 minutes. Pour in the water in which we soaked the drying, then, stirring constantly, pour in the milk and cream. We make sure that no foam and lumps form. When the creamy mushroom soup boils, reduce the heat, cover with a lid, just not very tightly, leave a gap for the steam to escape, otherwise the soup will "run away", and simmer the soup over low heat for another 15-20 minutes. Serve with croutons or white bread croutons.