Fresh honey mushroom soup

Chicken noodle soup

Required Ingredients:

honey mushrooms - 200 g;
chicken breast - 300 g;
noodles - 100 g;
tomatoes - 2 pcs.;
frozen green peas - 100 g;
onions - 1 pc.;
carrots - 1 pc.;
potatoes - 2-3 pcs.;
greens - 1 bunch;
bay leaf - 2 pcs.;
salt and spices to taste.

Cooking process:

Rinse the breast, put in a saucepan and boil in salted water for twenty minutes. Transfer the finished chicken meat to a plate and cool.

Peel potatoes, onions and carrots. Cut the potatoes into squares, cut the onions into cubes, and grate the carrots. Pour boiling water over the tomatoes and remove the skin, cut into cubes.

Saute onions with carrots in butter until golden brown. Then add honey mushrooms, previously finely chopped.

Fry the mushrooms for fifteen minutes. We send chopped potatoes into a saucepan and cook for 15 minutes.

Then add mushrooms with fried vegetables and chopped tomatoes, cook for another 10 minutes. Now add the thin noodles, chicken and frozen green peas. Stir, add salt and the desired spices to your taste, as well as chopped herbs.

Bring the soup to a boil again and remove from heat. Let the dish brew and serve, pouring into portioned plates.

Enjoy your meal.

Hello everyone! Today I will tell you about a delicious and healthy dish - mushroom soup. Mushroom soup has been known since ancient times. Many consider it a traditional Russian dish, but they cook it everywhere in the world. Everyone has their own recipe. The essence is the same - delicious, aromatic, budgetary, healthy, easy to prepare. The calorie content of such a soup is only 42 kcal per 100 g, in a portion of 300 g, and calories only 126! This is great for everyone who looks after their health and shape. And the nutrients in this soup are 10% from the daily norm. Especially a lot of B vitamins, Cobalt and Manganese.

Everything you need for cooking is in the description at the beginning, and in the photo below.

Bon Appetit everyone!

Cooking time:
PT01H00M
1 hour

Estimated Serving Cost:
RUB 10

Frozen honey mushroom soup is a great opportunity to provide your family with a full lunch or dinner throughout the winter period. This semi-finished product is always highly appreciated in the home kitchen. Freezing allows you to preserve in the fruit bodies not only the pleasant forest taste and aroma, but also vitamins. Small specimens are frozen whole, and large ones are cut into pieces.

The 6 recipes below will help you prepare delicious soups from frozen honey agarics. I must say that both raw and boiled fruit bodies are involved in freezing. If fresh mushrooms froze, then they need to be boiled separately for 15 minutes before cooking. in salted water.

Among the possible kitchen "helpers", many modern housewives single out the multicooker. With its help, you can prepare many different dishes, while saving time and effort. A variety of processes are carried out in a multicooker: frying, stewing, baking and boiling. Using this kitchen appliance, there is no need to worry that the dish will burn or "run away". Cooking soup from frozen mushrooms in a slow cooker is a pleasure.

350-400 g frozen main product;
300 g (3-4 pcs.) Potatoes;
1 onion and 1 carrot;
Vegetable oil (odorless);
1.5 liters of purified water;
Table salt, a few grains of black pepper;
3-4 sprigs of fresh dill.

A rich, but at the same time, light soup from frozen mushrooms will help you prepare a recipe with a photo and a step-by-step description.

First you need to take care of the timely defrosting of the mushrooms. To do this, we move the required amount of product from the freezer to the refrigerator shelf.

We leave it for 7-10 hours, it is better to do this in the evening, so that in the morning the product is ready for further manipulations. It is not recommended to defrost mushrooms in a warm place, as they can simply deteriorate.

After peeling, cut the onion and carrots into small cubes.

We immerse the chopped vegetables in the multicooker bowl, pour in a little oil.

We select the "Fry" function on the panel of the device and set the appropriate time - 15 minutes.

We wash the thawed mushrooms and cut them into pieces, if the specimens are large.

In the middle of the "Fry" cycle, for about 7-8 minutes, add mushrooms to the vegetables and wait for the sound signal to complete the process.

Add the diced potatoes and pour 1.5 liters of water.

Add black peppercorns and set the "Soup" program for 1 hour.

A few minutes before complete readiness, open the lid, chop the herbs and salt to taste, mix and close the lid.

We wait for the sound notification and leave the dish to infuse in the multicooker for another 20 minutes.

Mushroom soup from frozen honey agarics [how to cook] - a step by step recipe with a photo

Servings Per Container: 6 Servings
Cooking time: 30 minutes

Recipe stamp

Mushroom soup from frozen honey agarics

Rib soup is often boiled from porcini mushroomsthat have a rich aroma. However, the first dish with honey agarics turns out to be no less tasty if you know a few secrets. To make the mushrooms taste more pronounced, they need to be lightly fried, and a spoonful of flour will give the soup thickness. Yes, not simple, but always sauteed! If you follow all the recommendations, mushroom soup will collect all the compliments from diners.

If you decide to skip the step of frying flour, then the result is not a soup, but an unappetizing paste. Flour must be warmed up!

Ingredients

Honey mushrooms - 400 g
Potatoes - 4 pieces
Carrots - 1 piece
Onion - 1 piece
Flour - 1 tablespoon
Vegetable oil - for frying
Milk - 50 ml
Salt, spices - to taste

Step by step cooking process at home

Before cooking, you need to defrost the mushrooms and drain the excess water from them. We prepare all other products in the standard way: clean and wash.

We put a saucepan with 1.5 liters of water on the stove, add some salt. Cut the potatoes into cubes and send them to boil. Put the flour in a dry frying pan and heat it over medium heat until it acquires a pleasant creamy color. In this case, you need to constantly work with a spoon so that the flour does not burn. When there is a noticeable nutty smell, remove the pan from the stove.

Chop the onion, grate the carrots on a coarse grater. Fry vegetables in vegetable oil for 8-10 minutes. We send the frying to the pot in which the potatoes are boiled.

Put the mushrooms in the same pan and fry them for several minutes to reveal the aroma. We send them to the pan, add spices there (bay leaf, pepper, etc.).

Dilute the sautéed flour with milk so that there are no lumps. Stirring constantly, pour the dressing into the pan in a thin stream.

Let the soup simmer for a couple of minutes, add the herbs and turn off the heat. Let it stand under the lid for 10-15 minutes.

Pour the finished soup into plates and serve with herbs and sour cream.

fotorecepty.org

The easiest mushroom champignon soup with potatoes

When you need to cook a quick lunch, and there are fresh mushrooms at hand, then the easiest option is mushroom soup. To prepare it, you do not need a lot of complex and expensive products, and you will spend a minimum of time. You should have potatoes, onions, carrots and some mushrooms. Here is the mushroom formula champignon soup hastily.

You will need:

champignons - 300 gr;
potatoes - 2-3 pcs;
carrots - 1 pc;
onion - 1 pc;
salt, pepper and aromatic spices to taste.

Preparation:

1. Mushroom champignon soup can be cooked without using meat and vegetable broths, that is, practically in water. The broth itself is formed from mushrooms and potatoes. So start by frying the onions and carrots. Cut the onion into very small cubes and fry in a pan with vegetable oil.

2. Peel the carrots and grate. Any one will do: small, large, or even for Korean carrots. The main thing is that you are satisfied with the size of the carrots in the finished soup.Place the carrots in a skillet with the onions and fry them together until lightly browned.

3. Now wash and dry the mushrooms. Cut off the very tip of the leg if it has darkened. Cut each mushroom in half lengthwise and then into slices. If the mushrooms are large, then cut into quarters. Add mushrooms to onions and carrots and fry together. Cover and simmer for 2-3 minutes. Season with salt and pepper to taste.

4. Peel and cut potatoes into small pieces. If you did this in advance, then pour cold water over the potatoes and it will not darken.

5. Boil water in a kettle. Transfer the prepared mushrooms and vegetables to a saucepan and cover with hot water. It will take from 1 to one and a half liters, it depends on how thick the soup you want to get. As soon as the water boils, put the chopped potatoes in the same place. Stir and cook until potatoes are tender.

6. The potatoes will cook for about 10 minutes. When it's almost done, add fresh or dried herbs to the mushroom soup. Stir and cook until tender. Let it brew under the lid for 5 minutes and can be served.

Have a nice and delicious lunch!

Cooking recipes

It is quite simple to make soup with honey agarics, because today there is a great variety of recipes, and every housewife can easily choose the most suitable recipe for herself.

Classic honey mushroom soup

This recipe can rightfully be considered one of the simplest and at the same time delicious, despite the fact that this preparation requires the most common products.

Ingredients:

Honey mushrooms - 500 g, it is best to give preference to fresh mushrooms.
Raw potatoes - 400 g.
Sunflower oil - 4 tablespoons.
1 carrot and onion.
Sour cream - 2 tablespoons.
Salt, pepper and herbs to taste.

Cooking steps:

Wash the mushrooms thoroughly and boil them for detoxification.
The mushrooms are finely chopped, dipped in clean water and boiled for another 10 minutes after boiling.
While the mushrooms are boiling, you need to wash, peel and chop the potatoes. Next, it is added to the mushrooms and boiled all together for another 30 minutes. At this stage of cooking, you need to add salt and spices, everything except herbs.
To prepare frying, you need to heat sunflower oil in a pan, add pre-chopped carrots and onions. The duration of the frying is about 10 minutes until the vegetables are golden brown.
Next, the frying is moved to a boiling pan, herbs are added. The soup is cooked for another 10 minutes.

Making cream soup

In addition to the usual soup made from fresh mushrooms, you can also prepare an unusual delicacy called cream soup, which every gourmet will surely like. For this preparation, different types of cheese are used, mainly hard.

Ingredients:

Honey mushrooms - 500 g.
Raw potatoes - 400 g.
Cheese - 250 g, it is best to use hard cheese, then the aroma and taste of the finished delicacy will be more saturated.
Onions and carrots - 1 each.
Tomato paste or sauce - 2 tablespoons.
Sunflower oil - 2 tablespoons.
Spices - salt, sugar, basil and ground pepper.

Cooking consists of the following steps:

Pre-washed and peeled mushrooms are boiled in boiling water for at least 30 minutes. After that, they must be rinsed under running water and placed in a saucepan with clean water.
Peeled potatoes are added to boiling mushrooms and boiled for at least 20 minutes. Potatoes are best cut into small, even cubes.
While the mushrooms and potatoes are boiling, you need to cook the frying. For this, onions and carrots are washed and peeled. Cut the onion into small cubes and grate the carrots. First, the carrots are fried for 10 minutes, then the onions are added and fried until golden brown. At the end, add tomato paste.
When the frying is ready, it is transferred to a pot of soup.
At the end of cooking, add pre-grated cheese to the pan. The soup is salted, pepper and spices are added. Then cook for another 10-12 minutes.

Put the basil 7 minutes before cooking.

Frozen mushroom soup recipe

Prepare mushrooms. Put them in a saucepan, pour cold water and place over medium heat. When the water boils, remove the foam and cook for 15 minutes. Throw in a colander, drain the water, rinse the mushrooms with cold running water. Put it back in the pot, cover with fresh water and salt.

Put on fire and simmer for an hour. Throw in a colander, let the water drain. Rinse the beef under cold water, cut into small pieces of the same size. Put in a saucepan, pour 3 liters of water, put on fire. Bring to a boil and cook for 40 minutes. Remove foam from the surface. If desired, you can add some noodles to honey mushroom soup
Peel the potatoes, wash, cut into slices or small cubes of approximately the same size. Place with meat and cook for 20 minutes. Peel the onion, peel and wash the carrots. Cut the onion into half rings, grate the carrots on a coarse grater. Heat oil in a skillet.

Add onions and carrots, fry until golden brown. Wash the bell peppers, cut and remove the seeds, cut the pulp into cubes. Put mushrooms, onions, carrots and peppers into the soup. Cook everything together for 10 minutes. Remove the finished soup from heat, pour into bowls and put sour cream in each.

Mushroom honey agaric soup - cooking method:

Depending on what kind of mushrooms you decide to use for this soup, we start cooking it by processing them. Fresh - we just sort out, clean and wash, just frozen - we defrost at room temperature, and then wash them (of course, it is assumed that you froze them after you cleaned them). And finally, if you have "boiled - frozen", they need to be thawed at room temperature and then rinsed with fresh water. In fairness, I want to say right away that for all its positive aspects, the use of already boiled mushrooms in the soup has a significant disadvantage - in some way the color and aroma are lost, because the mushrooms have already been boiled once.
Further, regardless of whether you are preparing mushroom soup from frozen or fresh mushrooms, they must be chopped with a knife. The only exception is if you are using selected small mushrooms, which do not need to be cut even smaller.
We send the prepared mushrooms to a saucepan with cold water, and set it on fire.
As the mushrooms are boiled (when they boil), foam will appear, which must be carefully collected, but as soon as the foaming has stopped, we set the temperature to medium (so that the soup is barely boiling, we cook the soup at this temperature until fully cooked), and cook the mushrooms (fresh or just frozen) 40 minutes, but if they have already been boiled before freezing, then 20 minutes is enough. While our mushroom honey agaric soup is being cooked, you need to prepare the vegetables and fry them.
Peel the onion and cut it into medium sized cubes.
Fry the onions in a little vegetable oil.
While the onions are fried, grate the carrots on a coarse grater, and as soon as the onions are fried to a translucent state, send the carrots to the pan.
We fry the vegetables for another 8-10 minutes at a moderate temperature, until the carrots acquire such a golden hue, after which we send the frying in a saucepan with mushroom soup (of course, if the mushrooms have been boiled by that time, it takes time). After we sent the frying to our soup, it needs to be boiled for another 15 minutes.
After that, we send potatoes, cut into medium cubes, into the pan.
We cook our mushroom soup from honey agarics for another 15 minutes, after which we send a couple of lavrushka leaves, garlic cut into thin plastics, and clove buds into it.
And after another 5 minutes, honey mushroom soup can be salted, add about 1 teaspoon of coarse coriander.
Then, pepper the soup with freshly ground black pepper.
Make sure that the potatoes are boiled and become soft, then immediately turn off the heat, let the soup brew for 15-20 minutes under the lid, then serve the prepared mushroom soup from honey agarics on the table, along with chopped dill, and, of course, with a good spoonful of sour cream.

Mushroom soup from honey agarics is ready - bon appetit!

Heat treatment and pre-treatment

They are rather difficult to process with water, therefore, the time of their preliminary cooking, in contrast to most of the representatives of this kingdom, is in the region of 25-30 minutes.
If one of the processing steps is frying, then do not forget to add herbs, spices and onions, respectively. They will reveal and enhance the already fragrant taste of these mushrooms to an even greater extent.
The defrosting process should be carried out at room temperature a few hours before the soup fry begins. Defrosting in the open air (and not in water or in a bath) helps to preserve the unique taste and smell in the finished dish.
Preliminary extinguishing also takes place, but it should take no more than 10 minutes and be carried out over low heat. Since the honey agaric is quite small, the moisture in them will evaporate very quickly, from which extinguishing with a lack of water, or an excess of oil turns into frying.
The main taste of any mushroom comes from its stem, so when slicing, try to leave it intact, but it is still more correct to cook without slicing.

Honey mushroom soup. 3 cooking options

If you have mastered these basics, then it’s time to start “stuffing” your hands. Moving from a simple recipe to a complex one, you will learn how to handle mushrooms in such a way that any soup with them will not be an impossible task for you.

Delicious mushroom soup with honey agarics and buckwheat: a recipe with a photo

Delicious mushroom soup made from honey agarics can also be prepared with the addition of buckwheat.

300 g honey mushrooms;
5 potato tubers;
1 carrot, 1 onion, 1 clove of garlic;
3 tbsp. l. buckwheat cereals;
2 bay leaves;
1.8 liters of water or meat broth;
Vegetable oil, salt and pepper.

The recipe with the photo will help make mushroom and buckwheat soup in demand on the everyday table. In addition, it is very easy to prepare such a dish.

Chop the mushrooms and fry with the onions and carrots until tender.
After peeling, boil the potatoes until half cooked, and then add the washed buckwheat.
Boil the soup for 5-7 minutes. and send frying and chopped garlic to the pan.
Boil for about 15 minutes more, and then season with salt and pepper and add bay leaves.
Turn off the stove, let the soup stand for a while, and then call the household to the table.

Soup with trout, honey agarics and millet groats

A recipe for true connoisseurs of unusual cuisine, who are not afraid of daring experiments and who love to try new combinations of tastes.

For the soup, it is best to use fresh, whole trout.

After cutting, the head of the fish will go to the preparation of the broth, and the meat will go into the thick of the soup.

Also, to obtain a more delicate texture of the soup, it is recommended to take young potatoes, which can be dug out of the garden from the middle of summer.

What products are needed for the soup:

honey mushrooms - 100 g;
trout - 500 g;
millet groats - 70 g;
potatoes - 3 pieces;
carrots - 2 pieces;
onion - 2 heads;
butter - 20 g;

sour cream - 60 g;
water - 2.5 l;
toast bread - a few slices;
lemon - 1 pc;
green onions;
Dill;
seasonings - salt, pepper, bay leaf.

To make the soup faster, put the water in the broth to boil beforehand.

How to cook

Cut carrots and onions into cubes, put in a cauldron, fry with butter.
Cut the potatoes into large cubes while the vegetables are browning.
Butcher fish, remove entrails, eyes, clean gills.
Put trout head, potatoes, millet groats and bay leaves in a cauldron. Pour boiling water over in advance.
Add honey mushrooms to the soup, leave to boil so that the fish head boils and gives the taste to the broth.
Cut the trout into 2 cm thick steaks, put in a bowl and pour over the juice of half a lemon.
When the millet is boiled and the potatoes are tender, add the trout pieces to the intensely boiling soup. This is necessary for the preservation of protein in fish meat.
Separate the dill twigs from the stems. Put the separated herbs in a mortar, send the stems to the soup for flavor.
Finely chop the white part of the green onion stalk and add to the soup, chop the green feathers and add to the mortar to the dill.
Add a pinch of salt to the greens for abrasiveness and grind the resulting mixture in a mortar to obtain juice.
Add pounded greens to sour cream and mix.
Fry the bread on the grill or bring it to dryness in a skillet.

When all the ingredients are ready, you can serve the soup. After the liquid has been poured into the plate and 1-2 trout steaks have been placed, it is recommended to form a "slide" of the thick in the container. Put a dried slice of bread on top of it.

Thanks to this, the toast will be above the liquid and will not get soaked in the first seconds. Put 1-2 large tablespoons of sour cream mixed with herbs on top of the bread. You can enhance the final taste of the dish by adding a lemon wedge. To do this, it must be peeled and pitted, and the pulp must be placed on a sour cream cap.

If you want maximum aesthetics, try "calibrating" the mushrooms by size. They will boil more evenly during cooking, and the soup will look more flavorful.

Mushroom soups with honey agarics leave no one indifferent and do not lose popularity, including due to the invaluable benefits for the human body. Experiments and the discovery of new variations of familiar dishes will always diversify the home menu.

Soup with honey agarics "drunken chef

Simple and easy to prepare soup.

I cook this soup when a rather hearty dish goes for the second, but below in the recipe I will write in brackets a few ingredients that will make the soup more satisfying.

For 6 servings:

- 3 liters of water (this time I boiled in water, but best of all in chicken broth)

- 300 gr of frozen mushrooms

- 1 medium carrot

- 1 large onion

- 5 medium potatoes

- 1 small green bell pepper

- Bay leaf

- 3 cloves of garlic

- vegetable oil

- sour cream

- (additionally for satiety: rice, flour)

I put water (broth) on the stove (if I make it with soup with rice, then I fall asleep right away).

Then after 5 minutes I add the potatoes.

Shredded carrots and finely chop the onions; lightly fry them in vegetable oil, then add frozen mushrooms there, bell pepper cut into strips and a couple of ladles of water (broth); stir, cover and carcass for 10 minutes over medium heat (for a richer soup, add a couple of tablespoons of flour to the frying).

I send everything from the pan to the pan.

I cook everything until the potatoes are ready.

5 minutes before cooking, add bay leaf and finely chopped garlic.

I turn off the soup, cover it with a lid and let it brew for 5-7 minutes, then throw out the lavrushka and pour it into plates.

Already in a plate I sprinkle with SMChP, fresh dill and add sour cream (it is better to take sour cream with the lowest fat content, because it is not an easy product for the stomach)

Have a nice =)

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Recipes for making mushroom soups from frozen mushrooms

Honey mushroom soups are not only saturated with mushroom aroma, but also healthy. They are optimal as a diet food, since 100 g of the product will of course not exceed 150 kcal.

Classic mushroom soup from honey agarics

This is the simplest, most common honey mushroom soup. For the recipe, you need a minimum of products (per liter of water):

300-400 g of frozen mushrooms;
potatoes - 3-4 pieces;
onion and carrots - 1 small piece each;
vegetable oil for frying;
salt and spices are added to taste;
also, when serving, you can use sour cream, herbs and crackers - at your discretion.

The technology for making soup from any frozen mushrooms begins with defrosting. This must be done correctly:

First, mushrooms are laid out in an ordinary refrigerator chamber (you can put it at the very bottom).
After the mushrooms have thawed a little, you can take them out and leave them at room temperature.
Then the mushrooms are thoroughly washed and placed in a colander. You can dip it lightly with a napkin or wait until all the liquid has drained.

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If there is very little time, the mushrooms can be defrosted in a saucepan of water on low heat. It is not necessary to bring it to too hot a temperature - up to about + 60 ° C (the finger should be slightly burned).

After the mushrooms are thawed, they can be cut into beautiful strips or left whole if the fruit bodies are small.

Further, the sequence of actions is as follows:

Honey mushrooms are put in a saucepan and put on fire.
At the same time, you need to cut the potatoes into cubes and cook for about half an hour in the same saucepan.
The onion is chopped, and the carrots are grated on large cells of the grater, in the field of which they are fried together.
After the vegetables are fried, they are also introduced into the pan. The readiness of the soup is determined by the readiness of the potatoes.
Add all the spices (pepper, bay leaf and others at your discretion) and let the soup brew for another 10 minutes.
Decorate with sour cream and herbs.

Delicate cream cheese soup

This recipe will need exactly the same ingredients, but you also need to take:

1 chicken egg;
2-3 slices of processed cheese of any taste.

The technology in this case is very different:

First, onions and carrots are fried in vegetable oil.
Thawed mushrooms are added there, and then stewed until they are completely cooked.
Then a liter of water is boiled in a saucepan.
Pieces of pre-cut potatoes and frying are put there.
When the potatoes are ready, a broken and stirred egg is added to the soup.
And when serving, sprinkle with grated processed cheese and herbs.

Spicy honey mushroom soup

And such a dish is perfect for a lover of hot spices and aromatic, rich soups. You will need products (per liter of soup):

mushrooms - 300 g;
onion - 3 small heads;
carrots - 1 medium;
potatoes - 3 medium pieces;
garlic - a few cloves;
spices: cloves, coriander, black pepper and bay leaves, as well as salt - at your discretion: they will make up the portrait of the dish.

The recipe is very similar to the simplest honey mushroom soup:

First, mushrooms and potatoes are boiled.
Onions and carrots are stewed separately in oil, all spices are sent there.
Then everything is combined and cooked for another 10 minutes.
Garnish with herbs and add sour cream when serving.

Mushroom soup with fresh boletus mushrooms

But in this collection, looking at the season, we will talk about recipes with only fresh mushrooms.

Ingredients for the preparation of the mushroom:

fresh mushrooms, preferably young - 0.7 kg,
potatoes - 0.6 kg,
carrots - 0.1 kg,
white onion - 1 large onion,
refined vegetable oil - 50 ml,
water - 3 l,
dill and parsley greens - 1/2 bunch each,
salt, pepper, spices - to taste. Pepper peas can be started not ground in the amount of 4-5 peas in a saucepan,
sour cream to add to the soup when serving - 1 tbsp. spoon per serving.

Note: Finely chopped greens and sour cream are not added to the total mass of the soup, but only when served in each separate plate.Mushroom legs are eaten in the same way as caps, cutting them into thin rings or small cubes.

Preparation:

1. Sort out the mushrooms, remove debris, rinse and dry on a towel.

2. Cut into cubes or thin slices.

3. Put some mushrooms into the water without salt, bring to a boil and cook for 5 minutes, removing the foam.

4. Drain the broth through a colander. Rinse the pieces of mushrooms under running water and cook again.

5. Salt a little, add spices and bay leaves.

6. 5 minutes after re-boiling, put potatoes cut into small wedges or cubes into the soup.

7. Coarsely grate the carrots and finely chop the onion. Brown until golden brown, stirring constantly, over medium heat. Season the boiling broth 15 minutes after boiling.

8. Add salt to the soup and cook everything together for another 10-15 minutes, after which you can remove from heat.

Soup can be made less high in calories and more useful (although not as tasty) if the vegetables are not fried, but run raw into the broth. But then they are laid in mushroom soup along with potatoes.