Rich, incredibly aromatic, insanely tasty, thick mushroom soup - a holiday on the table. From ancient times, mushrooms were eaten in Russia both fresh and dried. Soups with mushrooms, it should be noted, are appropriate at any time of the year. They can be prepared as classic first courses on mushroom broth and in the form of mashed soup, as cream soup, etc. Soups from fresh forest mushrooms are considered the best. The top three are shared by porcini mushrooms, mushrooms and mushrooms. But they can always be replaced with boletus, boletus, honey mushrooms, chanterelles and even store mushrooms.
Fresh Mushroom Soup
If you have the opportunity to buy or you live near a forest belt where porcini mushrooms are "found", then you should definitely try to cook mushroom soup with gourmet mushrooms. This rich, nourishing and fragrant soup will be especially good for lunch on a cold rainy autumn day.
List of ingredients
You will need the following products:
- 420 g of porcini mushrooms.
- Half a small carrot.
- Two potatoes.
- 40 g plums. oils.
- Half the onion.
- A small bunch of parsley.
- Salt.
How to cook
All the hostesses unanimously say that cooking mushroom soup from porcini mushrooms (photo attached) is a real pleasure. Mushrooms are always beautiful, even as a selection. It’s sometimes a pity to cut them. Porcini mushrooms are known to be the best ingredient for producing rich aromatic broth. You can not even add any seasonings and spices. The broth will already be a self-sufficient dish.
To prepare the broth for mushroom soup, you need to take all the products listed in the list above. Dice the mushrooms, pour 2 liters of water and put on a slow fire. Do not forget to remove the foam. After 15 to 18 minutes, add the cubes of potatoes to the mushrooms. Cook until the vegetable is ready. Peel half the onions and carrots, chop and lightly pass in butter. Then we add to the soup, warm up all the ingredients together for a couple of minutes, turn off the heat.
It will take no more than 25 minutes to learn the recipe for mushroom soup from porcini mushrooms and to please your household with a wonderful fragrant dish. Serving the soup is recommended with a spoonful of fat sour cream and a sprig of dill or parsley.
Dried Mushroom Soup
The winter menu should always have dense warm soups. They at those moments when a blizzard rages outside the window, they seem much tastier and more aromatic than in the summer.
List of ingredients
You will need such products:
- A glass of chicken stock.
- One small onion.
- Large large potato.
- 200 g of dried mushrooms.
- 160 ml of heavy cream.
- Spices and salt are optional.
Cooking method
This recipe for mushroom soup puree can be brought to life in less than an hour. Put dried mushrooms in the chicken broth. If you cook vegetarian or lean soup, then chicken broth can be replaced with vegetable. Mushrooms stay in the liquid for about 35-40 minutes. While the main ingredient is soaked in the broth, peel the potatoes and cut into 1.5 cm slices. Cut the onions in standard cubes, fry in a small amount of vegetable oil.
We put the pan with mushrooms on the stove, throw the cubes of potatoes there, turn on the medium heat and cook for 20 minutes. After the specified time, add the fried onions. Together all the ingredients, simmer another five to seven minutes and add the cream. Immediately remove the pan from the heat so that the cream does not curl. It remains, using a blender, to turn ordinary mushroom soup into mashed potatoes. You can do this right in the pan. If the soup is too thick, then dilute it with chicken broth.
The result is a very delicate, aromatic, hearty, dense mushroom mass. Serve soup with fresh herbs and garlic croutons.
Champignon mushroom soup
Perhaps this dish has recently become a true classic of the genre. Champignon puree soup, especially if you add fragrant smoked cheese and the right spices to it, will not leave indifferent any gourmet.
List of ingredients
Cook the following foods:
- 480 g of champignons.
- One small carrot.
- 220 grams of smoked cream cheese.
- 3 potatoes.
- A small onion.
- A large bunch of greenery.
- Cube 40 g plums. oils.
- A spoonful of flour.
- 2 liters of water.
- 250 g of cream.
- Dried garlic, nutmeg, ground black pepper, chili pepper.
Cooking method
Cheese and mushroom soup is a real find for housewives who want to please their home with something special and tasty. Pleasant consistency, rich mushroom flavor, incredible smoked aroma - all this turns homemade soup into a real culinary masterpiece.
First, we will prepare all the necessary products. Nutmeg must be grated on a very fine grater. You can take the finished product in packages that are sold in any store with spices. Peel the potatoes, cut into small cubes and, pouring water, send to cook. Cutting vegetables: carrots - half rings, onions - quarter-rings. We send all kinds of rings to the pan fry.
Put champignons in another pan. They must first be cleaned and cut into medium sized cubes. We recommend leaving two mushrooms. They will later take an active part in decorating mushroom soup. After the mushrooms get a little blush, add the fried onions and carrots to them.
For any cheese soup, it is better to purchase high quality cheese. Never take a product called "cheese products" from a store shelf. Smoked cheese cut into cubes. Grind a bunch of greens. Add the sauté, cheese and herbs to the soup. We continue to cook until the cheese is completely dissolved. This process usually takes about 5-7 minutes. At the same time, you can add nutmeg and other spices to the soup, including salt and pepper. At the last stage of cooking, pour a little fat cream into the soup. Mix thoroughly.
So that the soup does not turn out to be too liquid, after cooking it is recommended to separate the thick and liquid part with a colander (sieve). Grind the thick part of the soup with a blender, varying the consistency with liquid broth.
After pouring into the soup on plates, we decorate it not only with fresh herbs, but also with slices of mushrooms, which we left in advance for decoration. It is also very tasty to serve such a puree soup with croutons or cubes of cheese.
Barley soup with dried mushrooms
Unfortunately, getting fresh forest mushrooms can be quite problematic. Today we offer you to cook mushroom soup with dried mushrooms, which will give the dish an incredible aroma, and pearl barley, which will make it hearty and rich.
List of ingredients
You will need such products:
- 120 g of dried mushrooms.
- Four potatoes.
- One and a half cups of pearl barley.
- Bulb.
- Carrot.
- Oil for frying vegetables.
- A little fresh parsley.
- Salt.
How to cook
This recipe for dried mushroom soup is very simple and easy. The only process that takes a lot of time is soaking the mushrooms. In a saucepan with cold water, they should spend 2-4 hours or a whole night, if time permits. After soaking, we take out the mushrooms and chop. We do not pour out the water in which they were located, but put the pan on the fire. Pour pearl barley there. Cook for about 40 minutes. This will be enough to fry onions and carrots.
When the barley is cooked, potatoes, fried carrots, onions and mushrooms can be added to the pan. Tomim all the ingredients for 20 minutes. This soup is served with sour cream and a lot of dill.
Chanterelle diet soup
This is a very light, low-calorie summer mushroom soup. For cooking, you can take absolutely any mushrooms, but fresh chanterelles will be used in this recipe.
List of ingredients
- 2 potatoes.
- Carrot.
- 400 g of mushrooms.
- Bulb.
- One and a half liters of water.
- Sour cream.
- Spaghetti or very thin noodles - 70 g.
- Salt.
How to cook
We put a pot of salted water on one ring of the stove, and a pan with a piece of butter on the other. Add a pinch of salt to the water, cut into small slices of potatoes, soaked mushrooms and a mushroom cube (optional). We send finely chopped onions and half rings of carrots to the pan. Vegetables are in the pan for 5 minutes, products in the pan are cooked for 15 minutes. Then the contents of the pan are sent to the pan, 1/3 cup noodles are added. Cook for another 5 minutes, turn it off. Serve soup with low-fat sour cream and parsley.
Chicken Soup with Frozen Champignons
This option of the first dish is perfect for those who adhere to a diet, proper nutrition or follow a lean menu. Sometimes the only type of mushroom that can be found in winter is frozen champignons from the nearest supermarket. That is why we offer you to prepare an affordable, simple and very tasty soup.
List of ingredients
- 260 g chicken fillet.
- One small potato.
- Carrot.
- Frozen Champignons - 300 g.
- Fresh greens.
- Salt.
Cooking
As you can see, there are no high-calorie foods in the recipe. We will not do any frying from vegetables either. The dish will turn out to be as nutritious, useful and low-calorie as possible.
To get started, send the chicken to cook. Since it does not produce a sufficiently thick and rich broth, you can use a chicken cube. Do not forget to remove the foam. After 10 minutes, add the cubes of potatoes to the chicken. Cook for another 15 minutes and lay the mushrooms. The cooking process of this dish is very simple and takes a maximum of 30 minutes. Salt is added as desired, like other spices. An integral part of the dish is a large amount of fresh herbs, which are added at the end of cooking the soup.
Vegetarian Bean and Spinach Soup
In conclusion, I would like to share a very simple and easy recipe for a vegetarian diet soup.
To prepare you will need:
- Vegetable broth - 600 g.
- 120 g of spinach leaves.
- 140 g of champignons.
- 380 g of beans.
- A pair of cloves of garlic.
- 150 g zucchini.
- 2 tablespoons of olive oil.
Cooking
Mushrooms must be chopped. Peel the onion, cut into cubes. We clean the garlic, shred with thin plates. We chop the spinach and zucchini arbitrarily. In a pan, heat a small amount of olive oil, in which we fry the garlic and onions until soft. After five to seven minutes, put the zucchini.
We bring the prepared vegetable broth to a boil and send beans, vegetables, mushrooms, bay leaf and a pinch of salt into it. We cook the soup for 12 minutes, add the spinach, and you can turn off the heat under the pan. Serve thoroughly flavored with fresh herbs.