Mushroom soup

Mushroom soup in a slow cooker - a step by step recipe with a photo

The multicooker is a real magic pot in which you get an incredibly rich and delicious mushroom soup. It will take a little longer to cook, but it's worth it.

• 500 g pork ribs;
• 500 g of fresh mushrooms (champignons can be used);
• 1 large potato;
• 1 large tomato
• middle head of a bow;
• small carrot;
• salt;
• vegetable oil;
• greens optional.

Preparation:

1. Pour some oil into the bottom of the multicooker bowl.

2. Cut mushrooms into quarters, carrots and onions into small cubes.

3. Place prepared vegetables in heated oil. Put them to languish in the desired mode.

4. After 40 minutes add finely chopped greens and diced tomato. Stir and simmer for another 20 minutes.

5. Transfer the mushroom mixture to an empty plate. Pour water into the bowl and put the ribs. Boil the broth for 1 hour.

6. Slice the potatoes as usual.

7. As soon as the broth cooking program is over, place the potatoes and mushroom mixture in the bowl.

8. Season the soup with salt and cook for another 40 minutes.

Recipe 5. Lean soup with mushrooms and beans

Ingredients

a glass of white beans;

three liters of water;

300 g of champignons;

pepper ground black 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.

The most delicious recipe with melted cheese and chanterelles

Processed cheese gives the soup a creamy flavor and a beautiful milky color. However, you need to read the composition and buy exactly "processed cheese" and not "processed cheese product". After all, the cheese product is harmful in composition, it also almost does not dissolve in the broth. I take Hochland briquettes for this kind of first course. So far, there have been no difficulties with them. I wrote about cream soups separately.

Let's take:

• 300 g of chanterelles,
• 5 potatoes,
• carrots,
• onion,
• a pack of processed cheese,
• 2 liters of water.

And in the morning, cut the potatoes into pieces. Remove the husk from the onion and chop it into cubes. Grate or chop carrots.

Heat the butter or vegetable oil in a frying pan and add the onion. We fry it until transparent. Then add the carrots and cook until soft.

During this time, we set the water to heat up. We will also have time to cut and fry the mushrooms.

Put the potatoes in boiling water. Then we send the roast and the chanterelles. Salt and pepper to taste.

The potatoes will cook and become soft. It should be easily pierced with a fork or knife, let’s lower the cheese.

But to make it dissolve faster, cut it into pieces or rub it on the coarse side of the grater.
Stir until the soup acquires a uniform milky color and the pieces of cheese completely dissolve.

Then cover the pan with a lid and leave to infuse.

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.

From honey agarics

Soup made from fresh honey mushrooms has an unusual taste, which is important to buy true, not false - even experienced mushroom pickers often confuse this variety with poisonous ones. Honey mushroom has a delicate aroma, exquisite taste with a slight pungency, which is well emphasized with dried dill, bay leaves and black ground pepper

To give the dish a noble creamy taste, it must be served with fresh, fatty sour cream.

Ingredients:

• fresh mushrooms - 0.6 kg;
• water - 2.2 l;
• onions - 2 pcs.;
• potatoes - 4 pcs.;
• butter - 60 g;
• dried dill - 10 g;
• chopped bay leaf - 2 g.

Cooking method:

1. Sort out mushrooms, remove damaged parts, rinse with cold water. Soak for 10 minutes.
2. Throw in a colander, dry with towels, cut off the legs. They can be thrown away or left for another dish: in this case, you will need hats.
3. Cut them into slices.
4. Cut the potatoes into cubes, chop the onion.
5. Put potatoes in a pot filled with water. Boil. Cook over medium heat for 20 minutes.
6. Fry the onion with butter in a pan for 3 minutes.Then pour a glass of water, salt and pepper, add bay leaf, dill, mushrooms. Simmer for a third of an hour until the moisture evaporates.
7. Pour in the frying, cook for another quarter of an hour.
8. Cover, let it brew for 10 minutes. Serve with rye bread, whipped cream or homemade mayonnaise, sour cream.

Eggplant Mushroom Soup Recipe

Eggplant gives the classic mushroom soup a special and piquant flavor. We will prepare it from two types of mushrooms (fresh and frozen). You can use whatever is at hand.

Ingredients:

• 2 cloves of garlic;
• 1 carrot;
• 3 potatoes;
• celery root - about 100 grams;
• 1 onion;
• 10 medium mushrooms;
• 50 grams of dry mushrooms;
• 2 lavrushkas;
• 2 liters of water;
• 1 pod of hot pepper;
• 2 small eggplants;
• 2 tablespoons sesame seeds
• salt and herbs taste.

Step by step description of the recipe:

1.Clear half of the harvested amount of carrots and celery into cubes. Chop the garlic too. Cut the onion crosswise to the middle. Place these ingredients in a saucepan.

2. Rinse dry mushrooms and, if necessary, chop. Add them to vegetables and cover with water. Add lavrushka. As soon as the contents boil, you need to turn down the power and boil for 20 minutes. Then strain the broth through a sieve. The vegetables can be thrown away, and the mushrooms can be selected and continue to work with them.

3. Cut fresh champignons. Chop the rest of the carrots and celery into neat pieces. Rinse the eggplants, peel and cut into strips or cubes. Do the same with potatoes. Peel the seeds from the hot pepper and cut into rings.

4. Fry eggplants and fresh mushrooms in oil. After the water has completely evaporated, you need to fry for another 3-5 minutes.

5. Boil potatoes and eggplants fried with mushrooms in boiling broth for 5 minutes.

6. Wasting no time, fry the carrots with celery while the vegetables are boiling.

7. Add them to the soup, along with the hot pepper. Cook for 10 minutes. In the meantime, let's prepare one secret ingredient for a special taste.

8. In a dry frying pan, fry the sesame seeds and add to the cooking. It can be removed from the stove after 5 minutes. Sprinkle with chopped herbs.

The special and flavorful soup is ready and needs to be served immediately! Bon Appetit!

Mushroom soup with champignons, recipe with barley

A simple recipe for a delicious and satisfying soup. You can eat with the whole family. Despite its satiety, it is very healthy and fairly light in calories. I advise!

Ingredients:

• 100 grams of dry pearl barley
• 3 medium potatoes
• A couple of small tomatoes
• Medium carrots
• Lavrushka tastes
• Small onion
• Pieces of 6-8 medium-sized champignons
• Salt and spices taste
• Vegetable oil

Preparation:

1. Cooking barley dishes, as a rule, begins overnight. It is washed well and soaked in cold water until the next day. If you decide to eat such a soup today, then soak it for at least a few hours.

2.Now we transfer the strained cereals to the pan. Fill with water and boil for 20 minutes from the moment of boiling, covering with a lid. Then we put it on a sieve and filter again.

3. Peel the onion, finely chop. Carrots with three graters or cut with a knife. In short, do as you used to chop these vegetables for sautéing. Heat some vegetable oil in a frying pan. We shift them here. Stirring, over medium heat, brown until soft and appetizing color.

4. My mushrooms. Clean if necessary. We use only fresh, healthy specimens. Cut them into slices as you would like them to be in the soup. I cut in neat slices. But if the mushrooms are large, you can cut them into half slices. It will be very beautiful too. We send to the pan with carrots and onions.

5. Fry, stirring from time to time, for another five minutes. Meanwhile, finely chop the tomatoes. You can pre-clean them if you like. This is done simply. First you need to make cuts on each, then pour boiling water. After that, the peel will peel off well if you remove it with a knife. But if the tomatoes are soft enough, with a delicate skin, you don't need to peel it off. Simmer for a few minutes while we cook the potatoes.

6.Clean and cut into slices, as you usually chop it into soup. We send it to the rest of the vegetables, add salt, spices, lavrushka, fill it with hot water, about one and a half liters. From the moment of boiling, we boil for about a quarter of an hour.

7.Put the pearl barley here, taste it. If the salt and spices suit you, cover with a lid and let stand without heating for about 15 minutes. Better, more. The longer it stands, the more fragrant it will be. If necessary, adjust the flavor by adding salt or spices.

It will be best served with sour cream and freshly chopped herbs. Bon Appetit!

Recipe 7. Creamy mushroom soup with pearl barley

Ingredients

champignon mushrooms - 400 g;

150 ml cream;

onion - 1 head;

bay leaf, ground pepper and salt;

two potatoes;

carrot;

1500 ml chicken broth;

garlic - two cloves;

butter - 30 g;

fresh parsley.

Cooking method

Sort the barley, rinse and soak overnight. In the morning, rinse the cereals, cover with broth, put in a whole onion, and cook over high heat. After boiling, twist the heat and cook for about 20 minutes. Peel the carrots and potatoes, rinse and chop: potatoes - in small pieces, carrots into small shavings. Transfer vegetables to soup and simmer for five minutes. Rinse the mushrooms, cut them into slices and fry in butter until tender. Season with pepper and salt. Transfer the mushrooms to the soup and simmer for five minutes until boiling. Add a thin stream of cream, add the bay leaf and salt, keep on fire until boiling and remove from the stove. Add chopped herbs and garlic minced in a garlic press. Stir and serve.

Ingredients for The Simplest Mushroom Soup:

• Green onion

  —
  1 bundle

• Onion

  —
  1 PC

• Champignon

  (fresh)
  —
  400 g

• Potato

  —
  2 pcs

• Bouillon

  (chicken)
  —
  1 l

• Dill

  —
  1 bundle

• Butter

  (for frying)
  —
  50 g

Cooking time: 45 minutes

Servings: 4

Nutritional and energy value:

Ready meals
kcal 1294.4 kcal	proteins 105.1 g	fats 67.5 g	carbohydrates 70.5 g
Portions
kcal 323.6 kcal	protein 26.3 g	fat16.9 g	carbohydrates 17.6 g
100 g dish
kcal 67.4 kcal	protein 5.5 g	fat3.5 g	carbohydrates3.7 g

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.

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!

Creamy chanterelle soup

The very delicate and rich taste of this dish will not leave anyone indifferent. It's easy to prepare. Try it! I'm sure you will love this recipe too.

Ingredients:

• 600 grams of fresh chanterelles;
• a pound of potatoes;
• 1 carrot;
• 1 small onion;
• a glass of heavy cream;
• lavrushka;
• salt and spices to taste.

Step by step description of the recipe:

1. Rinse the chanterelles and cut into small pieces.Heat oil in a skillet and send them to fry. As soon as all the water has evaporated, you need to fry over low heat for another 5 minutes.

2. Grease the saucepan in which you plan to cook the soup. Cut the onion into medium pieces and fry until golden brown.

3. Cut the carrots into large cubes (at your discretion) and send them to fry. Fry for another five minutes.

4. After the carrots, add coarsely chopped potatoes and fry them with vegetables for another five minutes. Then add water and bring to a boil at the maximum power of the stove. As soon as the broth boils, add the lavrushka and cook for 10 minutes.

5. In the meantime, all the liquid from the mushrooms has already evaporated and they begin to "shoot". Season them with salt and season to taste.

6. Remove the lavrushka from the soup and purée it with a blender. Then add the mushrooms and stir.

7. Add heated cream and stir evenly. Taste, if necessary, add missing spices. Now the soup needs to be brought to a boil and immediately removed from heat.

8. This dish is self-sufficient and does not require additional dishes to be served. But homemade croutons are always good for any puree soup. Help yourself!

How to cook mushroom with rice in a slow cooker

Rice is suitable instead of pearl barley. But for a change, let's cook it in a slow cooker.

Let's take:

• 400 g - champignons or forest mushrooms,
• 0.5 kg of potatoes,
• onions - 100 g,
• carrots - 100 g
• rice - 140 g,
• vegetable oil,
• salt,
• water.

Finely chop the onion and potato tubers.

Grate the carrots on the middle side of the grater. Cut the champignons into slices.

Pour 2 tablespoons into the multicooker bowl. vegetable oil. We select the "Fry" or "Fry" mode. We choose the type of product "vegetables".

We wait three minutes for the oil to heat up. Pour onions and carrots into it. In three minutes we will send champignons to them.

Let's put it out for 12 minutes. Let me remind you that when using forest mushrooms, they are pre-boiled once.

Then we rinse the rice with cold water. So that it becomes transparent and dirt and starch come out.

Pour cereals and potatoes into the multicooker bowl. First add 1 tbsp. salt. Pour boiling water over it all.

Approximately 2.5 liters. However, be guided by your bowl volume. From different manufacturers, the volume may differ and be less.

Now close the lid and select the "soup" program cooking time 40-50 minutes... Press "Start" and the cooking program starts.

And we are waiting for the moment when the multicooker will signal the end of the program and run to try the mushroom picker. Sprinkle it with herbs and add sour cream.

How to make dried mushroom mushroom soup?

Dried mushrooms have a richer flavor than fresh ones. This secret is familiar to all culinary specialists, therefore, it is often 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 from:

• raw potatoes - 150 g;
• dried white mushrooms - no more than 20 g;
• juicy onions - 45 g;
• carrots - 70 g;
• lavrushka, pepper, rock salt.

Pre-dried blanks should be poured with clean liquid, leaving for 80 minutes, squeezed and cut into pieces. Boil, add vegetable slices. Cook until tender, add some spices, season with salt.

How to cook in a slow cooker

To prepare food, you need to stock up on:

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

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

With pearl barley

A dish is being 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 that, the mushrooms are chopped and boiled together with barley for 25 minutes. They are followed by diced potatoes and onions with carrots fried in vegetable fat. Season with salt, pepper and serve.

With buckwheat

To prepare an appetizing buckwheat soup with mushrooms, you will need:

• dried blanks - 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. Pour potatoes and washed buckwheat to them. Fry onions and carrots, add to the soup along with spices. Cook until tender, insist, serve with sour cream.

How to cook dried porcini mushroom soup?

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

A dish is being prepared from:

• dry white 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 the foam during cooking. Add potatoes cut into small cubes and cook until tender.

Remove several 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, after puréing the products. Salt, add spices.

Dried mushroom cream soup

To prepare food, you should stock up on:

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

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

Mushroom cream soup with champignons with cream step by step recipe with photo

The recipe for this soup is truly magical. Having prepared it once, you can be sure that guests will appreciate your culinary talents exceptionally high, at the restaurant level. Such soups are rarely served at home, so a myth about the complexity of preparation and expensive ingredients has developed behind them. But really, the only thing you really need is a good hand blender and confidence in your abilities. We wish you every success!

Ingredients for 5 servings:

• chicken bone soup set - 300 g
  optional, can be replaced with bouillon cube
• broth water - 1.5 liters
• mushrooms champignons, porcini or honey agarics - 300 g
• potatoes - 3 medium
• onions - 1 large or 2 medium onions
• garlic 1-2 cloves
• fresh greens
• lavrushka - 1-2 leaves
• cream 10% - 0.5 liters
• salt, black pepper

How to cook?

Step 1.
First of all, you need to put the broth to cook. As you know, the longer the broth is simmering, the tastier the soup. Therefore, he needs to be given at least an hour. This is just the best time to have time to cook the frying and prepare the potatoes.

So, you need to take a large saucepan, put a soup set in it and fill it with cold fresh water. Precisely cold, because this is the best way to make the broth as rich as possible. Add whole peas and lavrushka and black pepper to the water. There is no need to salt yet.

Bring broth to a boil, then reduce heat to low and let simmer for an hour to four hours.

Step 2.
While our broth is cooking, let's move on to the rest of the ingredients. Potatoes, garlic and onions must be peeled and washed thoroughly. And the mushrooms need to be thawed under running warm water or, for example, put in a microwave oven for defrosting.

Step 3.
Cut the onion into large half rings.The shape does not really matter, since in the end all the ingredients still break through with a blender. The garlic also needs to be cut into thin slices, the shape, again, does not matter. But we recommend cutting the potatoes as small as possible so that they cook as quickly as possible.

Step 4.
Heat a large skillet over high heat, drizzle with oil or butter, and add onions. The fire can be lowered to medium, and while the dishes are cooling, stir actively with a spatula to prevent it from burning. Add garlic. It is better to fry for a longer time, at least 20 minutes, so that the onions become soft, caramelized and acquire a rich taste and aroma.

Step 5.
When the onions are fried and the broth is boiled, you can mix all the ingredients. Well, almost everything. First you need to strain the broth or catch all the bones with a slotted spoon, we no longer need them. If there is meat on the bones, you can carefully remove it and throw it back into the pan - it will not be superfluous in our soup. Add the onion, potatoes and mushrooms to the broth, cover and simmer for about 20 minutes over low heat.

Step 6.
Well, our soup is almost ready! It remains to pour all this miracle with cream and beat well with a blender so that there are no lumps left, we need a homogeneous, creamy mass. Season with salt to taste, sprinkle with finely chopped herbs on top and serve as soon as possible!

Bon Appetit!