Mushroom soup: the best recipes

Almost any type of fungus is suitable for mushroom soup. Soup with freshly picked mushrooms is ideal as a first course in summer, but it can also be prepared in winter. In this case, champignons or dried mushrooms are taken for the soup.

Mushroom champignon soup

It doesn't take long to make mushroom soup. When cooked correctly, you will end up with a fragrant, mouth-watering soup. As an addition, they serve homemade white crackers, chopped herbs and a little sour cream, which will add a delicate pleasant creamy taste to the soup.

As ingredients you will need:

• Champignons - 500 g.
• Pair of medium onions.
• 1 medium carrot.
• Potatoes - 3 pieces of medium size (instead of potatoes, you can put 200 g of vermicelli).
• Salt, sour cream and herbs to your taste.

1. The first step is to prepare the mushroom broth. The champignons are thoroughly washed and cut into large pieces.
2. Putting the mushrooms in a saucepan, pour about 3 liters of purified water there and put on medium heat. After the formation of foam, it is removed and the heating intensity is reduced.
3. Boil mushrooms for an hour, periodically removing the resulting foam. Salt at the end of cooking.
4. While the mushrooms are boiling, the rest of the vegetables are peeled and chopped, sautéed in a separate bowl in vegetable oil for several minutes. The vegetables should acquire a pleasant golden color at the same time.
5. Then the mushrooms are taken out of the pan, cooled and chopped. They are added to fried vegetables and all vegetables are fried a little together.
6. Now, if the soup is potato, the latter is cut into cubes and put in a boiled broth. Just before the potatoes are ready, vegetables fried with mushrooms are lowered. If you make soup with vermicelli, then the mushrooms fried with vegetables are put into the pan first and cook for five minutes. Then the vermicelli is added and cooking continues for a couple of minutes.
7. The finished soup is left to infuse for half an hour, and then poured into plates. Before serving, you need to add a little chopped greens and a spoonful of sour cream.

Mushroom soup with porcini mushrooms

Components:

• 300 g of fresh porcini mushrooms.
• 3 large potatoes.
• 1 soft processed cheese.
• 1 medium onion
• 20 ml of vegetable oil.
• 50 g of fatty sour cream.
• 1.5 liters of purified water.
• Half a glass of heavy cream.
• 1 medium carrot.
• Herbs, salt and spices.

1. The fungi must be peeled, washed well and cut into pieces.
2. Cut the potatoes into medium bars, chop the onions in the form of half rings, and tinder the carrots on a medium-sized grater.
3. In a cauldron or stewpan with thick walls, oil is heated and carrots with onion half rings are fried in it until they are pleasantly gilded.
4. Then they put the mushrooms there and cook a little more time. Then add salt and spices, spread sour cream and leave to simmer for a few more minutes.
5. Purified water is poured into a separate container, a little salt is added and prepared potatoes are put. Boil the potatoes until tender.
6. After that, in a cauldron with mushrooms, they transfer the finished potatoes along with the liquid in which they were cooked.
7. Put melted in the container curd and bring everything to a boil, pour in the cream.
8. On very low heat, the dish is simmered for 5 minutes, while not allowing it to boil.
9. When serving, put chopped greens into plates.

Mushroom soup

To make a flavorful soup with mushrooms, you will need:

• 400 g honey mushrooms.
• 2 medium-sized potatoes.
• 1 medium carrot.
• 1 small onion
• 1 small spoonful of butter.
• Spices and salt are added to your taste.

For such a dish, you can take both fresh mushrooms and frozen or dried ones.

1. First, you need to put the mushrooms in a container along with pre-peeled and diced potatoes. Water is poured there and boiled on high heat.
2. After boiling, the heating is reduced to an average value and the boil is continued for 20 minutes.
3. Peel the carrots and onions, then rub the carrots on a medium-sized grater, and cut the onion into small pieces.
4. Vegetables are fried in butter until golden brown and placed in a bowl of soup.
5. At low heat, the contents of the pan are simmering for a quarter of an hour.
6. When serving, you can put some herbs and sour cream in the plates.

Dried Mushroom Soup Recipe

Components:

• 50 g of any dried mushrooms.
• One and a half liters of clean water.
• 4 medium potatoes.
• 1 medium-sized carrot.
• 1 onion.
• 2 large spoons of flour.
• Peppercorns and bay leaves.
• A little butter.
• Salt, herbs and sour cream.

1. The washed mushrooms are steamed with a glass of boiling water and left to brew for half an hour.
2. Water is poured into a saucepan and set to boil.
3. Peeled and chopped carrots and onions are fried in oil until golden brown. Before the vegetables are ready, add flour, mix well and cook for 2 minutes.
4. Soaked fungi are crushed and transferred to boiling water along with water, where they were soaked.
5. After 20 minutes of boiling, add the diced potatoes and cook for 10 minutes. Then frying and spices are transferred into the container. After letting it brew a little, the dish is served with herbs and a little sour cream.

Mushroom puree soup

Products:

• 250 g potatoes.
• 200 g of mushrooms.
• 25 g flour.
• 1 onion.
• Croutons, fresh herbs, pepper and salt.

1. First you need to wash and peel the potatoes, put them in a container with water and cook until tender. Washed and peeled mushrooms are boiled separately. The prepared potatoes with mushrooms are slightly cooled and beaten with a blender until smooth.
2. The onion is peeled and chopped, then sautéed until transparent in heated oil. Add flour and fry some more.
3. Transfer the finished onion to a blender and beat all together again.
4. If the consistency is too thick, you can add mushroom broth.
5. Cooked soup mashed potatoes are salted, spices are added, and when serving, croutons and chopped greens are placed on the plates.

Mushroom soup with cheese

This soup will be very tender and tasty, especially if you take chanterelle mushrooms and use heavy cream for dressing.
Ingredients:

• 300 g of mushrooms.
• Butter.
• 1 glass of cream
• 1 processed cheese.
• 2 medium potatoes.
• 1 onion.

1. The mushrooms are washed and boiled for a quarter of an hour in salted water.
2. Then they are taken out of the broth, cooled and cut into pieces.
3. Heat the oil in a frying pan and cook the mushrooms for five minutes.
4. The onion is peeled and finely chopped, transferred to the mushrooms and cooked for another five minutes.
5. Pour 2 liters of filtered water into a saucepan and boil.
6. The potatoes are peeled and cut into cubes, dipped in boiled and salted water. Shortly before cooking potatoes, fried onions and mushrooms are placed in a saucepan.
7. Grind the cheese with a grater and put it in a saucepan, then pour the cream and let it boil.
8. When serving, add a little greens to the plates.

Secrets of delicious mushroom soup

To make the mushroom soup tasty and rich, use several recommendations:

• When making soup, fresh mushrooms must be fried. This will help bring out the mushroom aroma brighter.
• The dried mushrooms should first be soaked in boiling water for an hour.
• For a rich broth for 3 liters of water, take a full glass of dry mushrooms. And the rest of the vegetables should be the same as the mushrooms.
• It is useful to add spices to mushroom soup. Basil, black pepper, caraway seeds, garlic, parsley, celery will go well with such a dish. They should be added in small amounts so as not to interrupt the mushroom aroma.
• Before serving, the mushroom soup must be infused for 20 minutes.