Mushrooms are not just a tasty product, but also a popular component of many dishes. Their value is that they have many useful properties, great taste and unforgettable mushroom aroma. Soup can be cooked from different mushrooms: fresh, dried, pre-cooked, frozen and canned.
Selection and preparation of ingredients
For mushroom soup, only high-quality forest fruits are selected. Before preparing a delicious soup, you must make sure that all mushrooms are edible and unspoiled. Hats must be spotless and undamaged. Mushrooms are sorted and washed thoroughly with water.
Fresh mushroom soup recipes
Among the many recipes for the first courses, the following recipes stand out favorably, since they are simple and do not require special skills of the cook. Even a novice will easily cope with the preparation of these delicious dishes.
Mushroom and Bean Soup
61 hours 20 minutes
ground black pepper
1 pinch
vegetable oil
2 tbsp. l
Nutritional value per 100 g:
- Put cooked soaked overnight beans.
- Peel and rinse the mushrooms, separate the hats from the legs and cut into cubes. Hats pour over boiling water, remove excess water through a colander. Send the mushrooms to the beans and continue cooking for 40 minutes.
- Clean the foam as it appears.
- Cut onions and celery roots into small cubes. Optionally, you can use parsnip and carrots.
- Fry the roots until transparent on a mixture of butter and vegetable oils.
- Pour the mushroom legs into a pan and fry until golden brown.
- In the saucepan with the soup send the onion-mushroom mixture, salt, pepper and bay leaf.
- Add diced potatoes, cook until cooked.
- Optionally add parsley to the soup and serve with sour cream.
Two-fraction soup with porcini mushrooms
660 minutes
vegetable oil
5 tbsp. l
Nutritional value per 100 g:
- Porcini mushrooms pre-soak in water for a couple of hours.
- Put water on the fire and cut into onions and potatoes in small cubes.
- Add vegetable oil and chopped potatoes to a heated skillet.
- To clear legs of mushrooms, to separate them from hats. Cut the mushrooms into small cubes.
- Pour onion into the pan with prepared potatoes.
- Thinly chop the carrots, pour into a pan. Add mushrooms and mix the mixture.
- If desired, butter can be added to the pan.
- Salt water and add fried ingredients. Add salt to taste.
- Leave the soup to simmer for 10 minutes.
Video recipe
Did you know? Truffles are considered the most expensive mushrooms on the planet. The price per 1 kg of such a delicacy reaches 1,000 euros.
Broth with potatoes and carrots
545 minutes
vegetable oil
5 tbsp. l
Nutritional value per 100 g:
- Cut the potatoes into medium slices.
- Transfer the mushrooms to a hot dry frying pan to evaporate excess moisture.
- Grate the carrots on a coarse grater, cut the onion into small pieces.
- Fry the mushrooms until golden brown in vegetable oil.
- Send potatoes and mushrooms to the broth.
- Send onions and carrots to the pan, mix, add a little salt and pepper.
- Add the grill to the broth.
- Leave the soup to boil for 5 minutes, then turn it off and let it brew for 10-15 minutes.
Video recipe
Mushrooms with Vermicelli
640 minutes
Vermicelli "Spider line"
100 g
vegetable oil
5 tbsp. l
Nutritional value per 100 g:
Cut the potatoes into small cubes, pour into a pot of boiling water.
Cut onions, pour into a hot pan with vegetable oil. Fry over low heat until golden brown.
Grate carrots on a fine grater, send to the onion.
Cut champignons, pour to fry. Fry until cooked.
Salt the frying, add sour cream to it.
Salt the water with potatoes, pepper, add bay leaf.
Add the frying pan to the potatoes, at the same time add vermicelli to the pan. Leave to cook for 7 minutes.
Cut greens, add to soup.
Cut the potatoes into small cubes, pour into a pot of boiling water.
Cut onions, pour into a hot pan with vegetable oil. Fry over low heat until golden brown.
Grate carrots on a fine grater, send to the onion.
Cut champignons, pour to fry. Fry until cooked.
Salt the frying, add sour cream to it.
Salt the water with potatoes, pepper, add bay leaf.
Add the frying pan to the potatoes, at the same time add vermicelli to the pan. Leave to cook for 7 minutes.
Cut greens, add to soup.Video recipe
Important! The recipe for mushroom cream soup was brought to Russia from France and was popular among aristocrats.
Champignon cream soup
61 hours 20 minutes
Nutritional value per 100 g:
Mix vegetable oils in a pan. Chop the onion and fry in a pan until golden brown.
Grind champignons, add to the onion. Mix. If you wish, you can leave some mushrooms to decorate the finished cream soup.
Add ground thyme to the mushrooms.
Melt the butter in a saucepan, add 2 tbsp. l flour. Fry for 2 minutes.
Add broth to the stewpan, stir.
Pour the contents of the pan into the broth.
Shuffle everything with a blender.
Add cream, pepper and salt, a little nutmeg.
Bring the soup to a boil over low heat. At the same time, fry the left mushroom pieces in a pan with olive oil.
Make croutons of dry white bread. It is cut into small slices and sent to the oven, preheated to 180 degrees, for 5-10 minutes.
Pour a clove of chopped garlic and croutons into a frying pan with olive oil. Fry until golden brown. Serve the soup with croutons.
Mix vegetable oils in a pan. Chop the onion and fry in a pan until golden brown.
Grind champignons, add to the onion. Mix. If you wish, you can leave some mushrooms to decorate the finished cream soup.
Add ground thyme to the mushrooms.
Melt the butter in a saucepan, add 2 tbsp. l flour. Fry for 2 minutes.
Add broth to the stewpan, stir.
Pour the contents of the pan into the broth.
Shuffle everything with a blender.
Add cream, pepper and salt, a little nutmeg.
Bring the soup to a boil over low heat. At the same time, fry the left mushroom pieces in a pan with olive oil.
Make croutons of dry white bread. It is cut into small slices and sent to the oven, preheated to 180 degrees, for 5-10 minutes.
Pour a clove of chopped garlic and croutons into a frying pan with olive oil. Fry until golden brown. Serve the soup with croutons.Video recipe
Recipe from Julia Vysotskaya
640 minutes
ground black pepper
1/4 tsp
Nutritional value per 100 g:
- Peel, rinse and cut the mushrooms.
- Fry them in a pan with olive oil, add butter.
- Add the diced onions to the mushroom mixture. Pepper and salt. Bring the aromatic mixture to readiness.
- Peel potatoes and carrots, pour 2 liters of boiling water, cook for 7 minutes.
- Pour mushrooms into a pan with broth, cook over low heat for 20 minutes.
- Salt and pepper to taste.
Video recipe
Did you know?You can add a small amount of boiled water to the roasting to stew the mushrooms and give an unforgettable aroma.
From frozen champignons
640 minutes
frozen champignons
300 g
vegetable oil
3 tbsp. l
Nutritional value per 100 g:
Cut and soak the potatoes.
In a saucepan, chop onions, carrots, add vegetable and butter, put on a slow fire. Add marjoram and curry.
Pour mushrooms into the pan, fry until liquid appears.
Pour in three liters of boiling water for 7 minutes.
Add chopped potatoes. Cook until potatoes are cooked. Salt and pour greens.
Cut and soak the potatoes.
In a saucepan, chop onions, carrots, add vegetable and butter, put on a slow fire. Add marjoram and curry.
Pour mushrooms into the pan, fry until liquid appears.
Pour in three liters of boiling water for 7 minutes.
Add chopped potatoes. Cook until potatoes are cooked. Salt and pour greens.
With eggplant
545 minutes
vegetable oil
5 tbsp. l
black peppercorns
5-6 peas
ground black pepper
¼ tsp
- salt ½ tsp
Nutritional value per 100 g:
- Sliced eggplant, salt.
- Grate carrots, cut mushrooms, onions and potatoes.
- Rinse and dry eggplant.
- Fry the eggplants over a low heat until golden brown.
- In a pot greased with vegetable oil, pour onions and put on a slow fire.
- Add carrots and mushrooms to the onion, stir. Mix the pepper.
- Pour milk into a pan and add potatoes. Stir regularly.
- Pour eggplant into milk, add water.
- Pepper the soup and leave to simmer for 10 minutes.
Video recipe
Mushroom soup is very tasty and easy to cook, so it will definitely become your favorite dinner dish. There are many variations in the preparation and ingredients of mushroom soups, so that everyone can find the best recipe.
