Mushroom soup on the water. White mushroom soup. melted cheese recipe

Most cooks know how to make mushroom soup, but not everyone has the secrets of cooking delicious fragrant dish, causing appetite even in the photo. All family members will definitely appreciate the taste of such a first, which will saturate the body, give strength and energy. It will take no more than half an hour to prepare a dish of fresh mushrooms, so this is a quick recipe.

How to cook mushroom soup

The first step in the process,how to cook mushroom soup from fresh mushrooms, there will be a competent choice of the main components. When buying, you should pay attention to the appearance - the hat of any kind should be elastic, without damage and friability. If you buy champignons, then they should be light white, with whole leg. When purchasing forest mushrooms - porcini, honey agaric, oil, chanterelles - it is important to make sure that they are not poisonous and will not cause poisoning. Real specimens do not have a skirt on a leg, hat plates are even and light.

To get tasty soup mushroom from fresh mushrooms, you need to use the purchased ingredients immediately. If you leave them to be stored, then the taste of the broth will turn out not so rich, and its color will not cause appetite. You can use any broth for cooking - plain water, vegetable, beef, pork. It is especially delicious to make a dish on chicken broth.

How much to cook

Having picked up the ingredients and decided on the dressing, the question arises,how much to cook forest mushrooms for soup.Cooking time depends on the type of ingredients used. Mushrooms cook the fastest, because their pulp is tender, easily boiled to the desired consistency. It takes the longest time to cook white and boletus, because first they need to be boiled separately, and then laid to the rest of the ingredients. On average, cooking takes an hour.

fresh mushroom soup recipe

Appetizing photos and videos accompany eachfresh mushroom soup recipeon the network. This greatly facilitates the life of a novice hostess, who may not be able to cope with such a complex dish. Thanks to step by step instructions it is easy to understand how to process one or another component, in what order to put them in the pan and how to season ready meal.

There are many recipes for mushroom dishes that are cooked on the basis of champignons, oyster mushrooms or wild mushrooms. Slightly less common options for making broth are mushrooms, boletus and chanterelles. They have a less rich taste, so it is better to fry them with potatoes. White and boletus have a pronounced aroma, which is ideal for cream soup.

From white mushrooms

It will be useful for novice cooks to familiarize themselves with the recipe, how to cookfresh porcini mushroom soup. It will be easy if you follow each instructions, observing the technology and the order of execution, to withstand the composition. To make the dish look good and tasty not only in life, but also in the photo, it is recommended to decorate it with parsley and sour cream.

Ingredients:

• fresh porcini mushrooms - 0.4 kg;
• potatoes - 4 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• vermicelli - 80 g;
• parsley - a bunch;
• water - 3 l;
• bay leaf - 2 pcs.

Cooking method:

1. Wash the caps and legs, peel, cut into cubes.
2. Boil water with bay leaf, lay mushroom pieces, cook for half an hour.
3. Cut the potatoes into cubes, chop the onion, rub the carrots coarsely.
4. Put potatoes in broth. Cook for 10 minutes, then onions, after 5 minutes carrots, after the same amount of time vermicelli.
5. Cook for 5 minutes, turn off the heat, remove the bay leaf.
6. Serve with chopped parsley.

From champignons

by the most simple recipe, which any hostess can easily cope with, issoup with champignons. You can buy them in any store or market, and as a result, the cooked dish will have a pleasant aroma and taste. great taste. This is a hearty meal that could well become a full meal. Serve the stew well, accompanied by garlic croutons, sour cream and fresh dill.

Ingredients:

• fresh champignons - half a kilo;
• rice - 50 g;
• onion - 1 pc.;
• potatoes - 2 pcs.;
• dill - 30 g;
• sunflower oil - 50 ml;
• water - 2 l.

Cooking method:

1. Wash mushrooms, cut in half, add water. Cook covered over medium heat for 35 minutes.
2. Chop the onion, fry in oil until golden brown.
3. Cut the potatoes into cubes, dip into the broth along with rice and leave for a quarter of an hour.
4. Put onion frying and chopped parsley into the pan, salt.
5. Close the lid, leave for 5 minutes.

From honey agarics

Has an unusual tastefresh mushroom soup,which are important to buy true, not false - even experienced mushroom pickers often confuse this variety with poisonous ones. The honey agaric has a delicate aroma, exquisite taste with a slight sharpness, which is well emphasized with dried dill, bay leaf and black ground pepper. To give the dish a noble creamy taste, it must be served with fresh fat 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 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, hats will be needed.
3. Cut them into slices.
4. Cut the potatoes into cubes, chop the onion.
5. Place 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, pepper, add bay leaf, dill, mushrooms. Simmer for a third of an hour until moisture evaporates.
7. Pour in the frying, cook for another quarter of an hour.
8. Cover with a lid, let it brew for 10 minutes. Serve with rye bread, whipped cream or homemade mayonnaise, sour cream.

With potato

It turns out very satisfyingmushroom soup with rice and potatoesdue to the combination of high-starchy vegetables and cereals. Any species is suitable for the dish - white, champignons, boletus, oyster mushrooms. To make the taste of the dish more saturated, it is seasoned with fresh garlic, and boiled on chicken or meat broth with the addition of concentrated spices (a bouillon cube will do).

Ingredients:

• fresh porcini mushrooms - half a kilo;
• potatoes - 2 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• rice - a third of a glass;
• garlic - 2 cloves;
• bay leaf - 1 pc.;
• butter - 40 g;
• fresh parsley - a bunch;
• broth (on meat or chicken) - liter.

Cooking method:

1. Mushrooms pour water. Leave for a third of an hour, squeeze, cut.
2. Fry chopped onion with crushed garlic in oil, add mushroom pieces, fry for 10 minutes.
3. Boil the broth, lay rice, finely chopped cubes of carrots and pieces of potatoes.
4. Salt, pepper, season with bay leaf. After 10 minutes of cooking, add onion-mushroom frying, cook for another quarter of an hour.

With barley

Thick texture and incredibly attractive aroma differssoup with mushrooms and pearl barley,which is prepared according to an old proven recipe. If you want to achieve a truly old taste, pour the finished stew into ceramic pots and put it in the oven to languish for half an hour: then you will be able to repeat the secret of cooking in a Russian oven.

Ingredients:

• fresh boletus - 0.4 kg;
• potatoes - 3 pcs.;
• pearl barley - 125 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• water - 3 l;
• bay leaf - 2 pcs.

Cooking method:

1. Soak the barley for 2 hours.
2. Peel the boletus, add water, boil, remove the foam. Season with salt. pepper, bay leaf. Boil 45 minutes.
3. Cut the onion into cubes, rub the carrots, fry in oil.
4. Cut potatoes into cubes.
5. Boiled boletus cut into cubes, return to the pan, lay the frying, cereals, cook for 10 minutes.
6. Add potatoes, cook for another 15 minutes.
7. Leave warm for an hour to infuse the dish. Serve with sour cream, herbs.

With oils

If vegetarians think how to cook unusual dish, perfect fitbutter soup. This variety is not as common as champignons or oyster mushrooms. Small mushrooms are distinguished by light yellow flesh, elastic texture and pronounced aroma. Before cooking, be sure to remove the oily bitter film from the hats, to which dirt sticks. You do not need to add anything - the butter dish itself has a rich aroma.

Ingredients:

• fresh butternuts - 350 g;
• potatoes - 0.6 kg;
• onion - 1 pc.

Cooking method:

1. Peel the butternuts, rinse, cut into slices. Hats lightly beat off with a hammer.
2. Cut potatoes into cubes.
3. Boil water, lay the oil, cook for half an hour, stirring occasionally. Then add potatoes, cook for another quarter of an hour.
4. Chop the onion, fry in oil, add to the broth, season with salt and ground black pepper.
5. Bring to a boil, then remove from heat and let steep for an hour.

With cream

Delicate taste and creamy texturesoup with mushrooms and cream. The latter give the broth a pronounced aroma, beautiful appearance and great nutritional value, satiety. For cooking, it is best to take champignons or white, also heavy cream, and to thicken, add a little flour or mashed potatoes.

Ingredients:

• onion - 1 pc.;
• fresh champignons - 0.3 kg;
• flour - 40 g;
• water - 1.5 l;
• potatoes - 4 pcs.;
• dry dill - 20 g;
• milk cream - a glass.

Cooking method:

1. Chop the onion, fry in butter, add chopped mushrooms, cook for a few minutes, add flour, stir.
2. Boil water, lay potato cubes, fry, salt, season with pepper, dill. Cook for a third of an hour.
3. Pour in the cream, boil, sprinkle with herbs.

With cheese

Even more nutritious and rich taste differscheese soup with porcini mushrooms. This dish can be served festive table to surprise guests with classic noble appearance especially if the holiday is in winter. If you serve garlic croutons to it, then it will be able to claim the role of the main dish at the banquet.

Ingredients:

• potatoes - 0.7 kg;
• fresh porcini mushrooms - 0.3 kg;
• processed cheese OK- 0.3 kg;
• onion - 1 pc.;
• carrots - 1 pc.;
• pepper - 2 g;
• salt - 2 g;
• vegetable oil - 20 ml;
• water - 3 l;
• bay leaf - 2 pcs.

Cooking method:

1. Grind mushroom caps with legs, pour into boiling water, cook for half an hour.
2. Cut the potatoes into cubes, add to the broth, cook for 10 minutes.
3. Chop the onion, rub the carrots, fry in oil, pour into the broth along with the bay leaf.
4. Cook for 10 minutes, cut the cheese, pour, stirring constantly until dissolved.
5. Then salt, pepper, close the lid, let it brew. If you want to get puree soup, then the finished dish should be chopped with an immersion blender to a homogeneous consistency.

With chicken

A popular dish ismushroom soup with chickenwhich has a rich taste, high nutritional value and calorie content. So that the dish can be satisfied alone, it is seasoned with vermicelli. boiled pasta give the broth a thick consistency, but at the same time satisfy hunger faster. It is recommended to serve the dish with parsley and sour cream.

Ingredients:

• chicken breast on the bones - 500 g;
• fresh champignons - 5 pcs.;
• water - 2 l;
• onion - 1 pc.;
• carrots - 1 pc.;
• potatoes - 3 pcs.;
• vermicelli - 75 g;
• parsley - 3 stalks;
• bay leaf - 1 pc.;
• vegetable oil - 90 ml.

Cooking method:

1. Pour the chicken with water, bring to a boil, be sure to remove the foam. Then salt the broth, add bay leaf and cook over medium heat for 35 minutes.
2. Cut the potatoes into cubes, carrots into rings, chop the onion.
3. Chop the mushrooms into slices, chop the greens.
4. In a frying pan with oil, fry the onion for 2 minutes, carrots for 5 minutes until transparent and soft. Add champignons, simmer until moisture evaporates and light frying.
5. Take the chicken out of the pot. Cool, cut into pieces.
6. At this time, add potatoes to the pot. Cook for 10 minutes over medium heat, then add the roast.
7. After five minutes, return the sliced ​​\u200b\u200bto the pan chicken fillet, vermicelli, herbs, salt, pepper.
8. Bring to a boil and let it brew with the lid closed.

with noodles

Looks very appetizingnoodle soup with mushrooms, which has light taste suitable for a summer snack. It is better to use homemade pasta made before cooking the broth for cooking soup. So the dish will be distinguished by a more elegant taste, delicate aroma and richness. The best option for cooking broth is to use champignons, which emphasize the refreshing taste of the dish.

Ingredients:

• fresh champignons - 250 g;
• potatoes - 2 pcs.;
• noodles - 100 g;
• onion - 1 pc.;
• water - 2 l;
• refined oil - half a glass.

Cooking method:

1. Clean mushrooms from dirt, rinse with water, dry. Then cut into pieces.
2. Cut the potatoes into cubes, chop the onion.
3. Pour potatoes with water, boil, salt, reduce heat, cover, cook for a third of an hour.
4. Saute the onion in oil until transparent, add the mushrooms, fry for a third of an hour, stirring constantly. Salt, pepper.
5. Pour the frying into the broth, boil, add the noodles. If you want the broth to remain transparent, scald the noodles in advance, dropping them into boiling water for a couple of minutes.
6. Cook for 4 minutes, insist a third of an hour.

Delicious mushroom soup - cooking secrets

To any culinarycooking mushroom soupIt seemed easy, you need to follow the advice:

• mushroom soup made from fresh mushrooms goes well with garlic, celery, parsley root, suneli hops, tarragon;
• piquancy gives olive oil, white dry wine, hard or processed cheese;
• the recipe allows the use of millet, rice or even turnips instead of potatoes;
• so that the dish is not bitter, fresh mushrooms you need to rinse several times, cook in a slow cooker.

Video

White mushrooms are the most delicious, nutritious and fragrant. Mushrooms can replace meat in terms of satiety, and they give an incomparable smell to any dish. You can make porcini mushroom soup using dried, fresh, or frozen mushrooms.

In order not to digest the mushrooms in the soup, you can navigate like this - if the mushrooms have sunk to the bottom of the pan, then they can be taken out or other components can be added to them.

Mushroom broth is rich. If you want to achieve a denser consistency, then you should add fried flour.

It is not customary to season this noble dish with spices so as not to interrupt the taste of porcini mushrooms, but it is welcome to decorate it with herbs and croutons when served.

Classic porcini mushroom soup

If you like clear broth, then the recipe for traditional mushroom soup is perfect. Such a soup is prepared from fresh porcini mushrooms, but if desired, they can be replaced with pickled ones.

Ingredients:

• 200 gr. white mushrooms;
• 1 carrot;
• 1 onion;
• 3 potatoes;
• salt;
• feather;
• green onion.

Cooking:

1. Cut fresh mushrooms and dip in boiling water. Boil for about half an hour, constantly removing the foam from the broth.
2. Grate the carrot, cut the onion into cubes. Fry vegetables until golden brown.
3. Cut potatoes into cubes.
4. When the mushrooms are cooked, take them out with a slotted spoon and lightly fry them in sunflower oil.
5. Dip the potatoes into the boiling broth, let it boil for 10 minutes.
6. Add stir-fried vegetables to the mushroom broth. Salt.
7. Put the mushrooms in the soup. Let it boil for 3 minutes. Turn off the stove, cover with a lid, leave for 20 minutes.
8. Serve with herbs and black pepper.

Cream soup with porcini mushrooms

This dish is served in the best French restaurants. You have the opportunity to feel like a real aristocrat and taste the tender and delicious mushroom cream soup.

Ingredients:

• 200 gr. white mushrooms;
• 1 onion;
• 150 ml cream;
• half a glass of flour;
• leek;
• olive oil;
• garlic;
• toast.

Cooking:

1. Boil the mushrooms. Drain the mushroom broth into a separate container.
2. Cut the onion into cubes, fry.
3. Fry the mushrooms in a pan with cream and flour.
4. Fry separately in olive oil croutons, adding squeezed garlic.
5. Combine mushrooms and onions in one mass. With a blender, give the consistency of mashed potatoes, constantly adding mushroom broth.
6. Serve soup garnished with leek rings and croutons.

White mushroom soup

The soup becomes even thicker. It can also be given a creamy flavor by sautéing the mushrooms in cream or by adding them during the mashing process.

Ingredients:

• 150 gr. mushrooms;
• 1 onion;
• 2-3 potatoes;
• black pepper;
• salt;
• sour cream;
• greens - dill, green onions.

Cooking:

1. Rinse mushrooms, boil in salted water. Do not pour out the broth.
2. Boil potatoes separately.
3. Onion cut into cubes, fry.
4. Blend the mushrooms, potatoes and onions with a blender, adding a little mushroom broth.
5. Finely chop the greens, sprinkle on top. Serve with sour cream.

Soup with beans and porcini mushrooms

The beans make the soup richer and thicker. With porcini mushrooms, its white variety is better combined.

Ingredients:

• 1 can of canned beans;
• 150 gr. white mushrooms;
• 2 potatoes;
• butter;
• 1 onion;
• 1 carrot;
• parsley.

Cooking:

1. Mushrooms cut into pieces, boil for 30 minutes. Remove foam constantly.
2. Grate the carrot, cut the onion into cubes. Fry them in butter.
3. Remove the mushrooms from the broth, fry them in butter.
4. While the mushrooms are fried, dip the diced potatoes into the mushroom broth. Let the soup simmer for 10 minutes.
5. Add roasted carrots.
6. Put the beans in the soup, then the mushrooms. Salt.
7. Let soup simmer for 5 minutes, cover and let sit for 20 minutes.
8. Sprinkle generously with chopped parsley.

Cheese mushroom soup

Cheese makes the soup tender, gives a special taste and enhances the aroma. forest mushrooms. Serving this soup is recommended with croutons and a sprig of parsley.

Ingredients:

• 2 processed cheese;
• 200 gr. white mushrooms;
• 2 potatoes;
• bulb;
• 50 gr. hard cheese;
• black pepper, salt.

Cooking:

1. Boil mushrooms in water until half cooked.
2. Add diced potatoes.
3. When the broth boils again, put the processed cheese. To make them melt faster, it is better to cut them into slices. The soup must be constantly stirred, make sure that the cheese is completely melted.
4. Onion cut into cubes and fry until golden brown.
5. Add onion to soup. Salt a little.
6. Give ready soup brew for 15-20 minutes.
7. Sprinkle with grated cheese and black pepper before serving.

With porcini mushrooms, you can cook a classic clear soup or make puree soup. Cream and cheese make the taste more tender. If you want to reduce the calorie content of the dish, then add vegetables and mushrooms not fried to the soup.

Alluring fragrance mushroom broth few people will remain indifferent. Mushroom soup is appetizing by its name. Such a dish made of porcini mushrooms with cream or dried mushrooms, will dilute the ordinary menu and will appeal to all family members. That is why every housewife should know the features of cooking mushroom soup and take into account how much to cook mushrooms, as well as how to cook them correctly so as not to lose the taste and aroma of the dish.

The main ingredient of the dish in question are different types product: milk mushrooms, boletus, mushrooms, white or champignons. The cook prefers the one he likes best. Experienced mushroom pickers can cook sorrel mushroom soup from fresh mushrooms picked by their own hands, or from store-bought champignons if there is not enough time for hiking in the forest. Addendum various ingredients(for example, sorrel) allows you to change taste qualities dishes and diversify the table. Consider some recipes for mushroom soup and give recommendations for its proper cooking.

Chefs working in restaurants note several options for preparing stew with mushrooms. Here are some of them:

1. Usual. This implies a classic set of products: oyster mushrooms, potatoes, vegetables. But the method of cooking mushroom soup without potatoes is not excluded.
2. Puree dish. This is a liquid stew, which has the consistency of thick cream and is cooked in broth. This may include the first creamy soup with chicken and mushrooms and recipes for making soup with sorrel added.
3. Creamy structure. Such a dish can be prepared both in broth and in various sauces. But it is worth considering the fact that when using the broth as a base, it will have to be thickened with fried flour, egg yolks or cream. If we talk about the products used in the soup, then they are as follows: vegetables and milk mushrooms. The ideal option is mushroom soup with sour cream.

Whatever type of porcini mushroom soup is prepared, it always turns out tasty, fragrant and relatively fast in time. We recommend that all housewives take note of the recipe for making soup from porcini mushrooms.

Cooking principles

A lot of literature has been written about how to cook mushroom soup. Housewives are well aware that wild mushroom soup is delicious in any version, but it is obtained from porcini mushrooms as the most delicious and aromatic.

In order to cook a simple mushroom soup, it is worth considering the fact that different types of the product in question manifest their qualities in different ways. A good fat can be obtained from camelina, and soup from fresh porcini mushrooms is more nutritious from milk mushrooms and boletus. Mushroom creamy soup with mushrooms, oyster mushrooms and green russula has the most subdued taste.

Before preparing the soup, the mushrooms are thoroughly sorted, washed and cleaned. Very large specimens should be cut into pieces, and small ones should be boiled whole. After the broth is ready, the champignons are caught with a slotted spoon, fried, and only then put in the porcini mushroom soup. If a person is on a diet, then roasting can be excluded. In the case when you need to cook mushroom soup or mushroom cream from dried products, they are soaked in cold water for 4 hours and then boiled. Pickled mushroom soup cooks faster.

soup with forest mushrooms cook in a container of the desired size. In addition to the saucepan, you will have to have a frying pan on hand to roast vegetables.

Several popular recipes

How in expensive restaurants, and in home kitchens, chefs prepare various versions of mushroom soup from fresh mushrooms, which often contain sorrel. It is worth considering the most popular recipes:

1. Delicious mushroom soup with potatoes. For cooking, you should take 0.5 kilograms of fresh oyster mushrooms, 1.5 small onions, 1 carrot, parsley, 3 tablespoons of vegetable oil, 8 potatoes, 0.5 cups of sour cream and spices to taste.
   Washed and peeled oyster mushrooms are cut into medium pieces and fried in oil. Vegetables are cut and sautéed in another bowl. Then the mushrooms are placed in a saucepan, 2 liters of boiling water are added to it and boiled for half an hour.
   Next, chopped potatoes and fried onions, carrots and parsley are sent to the classic broth. Fragrant mushroom soup is salted, peppered and boiled for about 20 minutes. The finished dish is seasoned with sour cream and sprinkled with herbs.
   To make soup with mushrooms even more satisfying, it is allowed to put noodles or any cereal in it. In addition, other vegetables are appropriate, giving the broth an exotic taste.
2. Cream soup with dried oyster mushrooms. To cook this dish, you need to prepare the following products: 100 grams of oyster mushrooms, about 100 grams of butter, a glass of sour cream, 2 tablespoons of sifted flour and spices to taste.
   Mushrooms are thoroughly washed, soaked for several hours and boiled in the same water for 2 hours. Add water to 3 liters, salt it, throw in spices and continue to cook for 30 minutes. At this stage, it is appropriate to add butter to mushroom soup with cream.
   In a separate bowl, mix sour cream with a small amount of broth, add flour, stir and pour into a saucepan. To the table, this dish is served with noodles and decorated with herbs.



Wild mushroom and cheese soup. The ingredients for cooking are as follows: 300 grams of champignons, 30 grams sunflower oil, several potatoes, garlic, carrots, processed cheese and seasoning.
The classic porcini mushroom soup is prepared as follows: mushrooms are cut and fried in oil. The potatoes are washed, cut, put in boiling water and boiled. Vegetables are peeled, sautéed and dipped in a blender. The broth is poured into a saucepan, the potatoes are mashed, mixed with carrots, onions and herbs. Then the mixture is added to the potato broth, put on the stove, boil, pour in the cheese, mix well and cook until the cheese is dissolved.
The final step is to salt the soup with mushrooms, put seasonings and leave for 10 minutes.

3. Soup with porcini mushrooms and noodles. Of the products at hand, you need to have 0.5 kilograms of mushrooms, onions, carrots, 3 cups of flour, vegetable oil, water, herbs, sour cream and salt.
   The first step is to make the dough for homemade noodles. To do this, spread half of the specified amount of flour on the board and make a small depression in it. Oil and boiled water are poured into this hole. All salt and knead the dough to the consistency of sour cream. Then put the rest of the flour and knead hard dough. Next, a thin layer is rolled out and cut into narrow strips, which are placed for a couple of hours in heat to dry.
   When the noodles are completely ready, it is worth starting cooking soup with mushrooms. The recipe is quite simple: champignons are sorted, cleaned and washed. They are placed in a saucepan filled with 3 liters of water and boiled for 1 hour, sometimes removing the foam from the surface. Then put the noodles in the liquid and boil for another 13 minutes.
   Simultaneously with these actions, fry the onion and move it from the pan to the broth. The porcini mushroom soup should boil a little, and then brew for half an hour. Together with the soup, you can eat sour cream, crackers and greens.
4. Mushroom soup with cream. Required Products: 400 grams of champignons, 1 carrot and onion each, a bunch of parsley, salt, butter, potatoes, 150 milliliters of cream, several processed cheeses.
   Step by step recipe: water poured into a container is boiled, potatoes are peeled, cut into small cubes and put in a saucepan. While the potatoes boil and boil, grate the carrots and chop the onion. Mushrooms are washed, dried on a towel and cut into thin slices.
   Pour oil into the pan, place mushrooms with vegetables there and fry for several minutes, stirring regularly. Mushroom soup with cream along with frying is boiled for 15 minutes.
   The cheese is cut into pieces, the greens are finely chopped. Pour cream into a saucepan, put cheese, salt and spices. When the soup with mushrooms begins to boil, it is removed from the oven and allowed to brew for about 5 minutes.
5. Lean mushroom soup with ears and beans. To cook this dish you will need the following set: white beans, 2.5 liters of water, 250 grams of mycelium, seasoning, vegetables, herbs, a little white rice and vegetable oil.
   Soup from porcini mushrooms is cooked like this: the cook selects and washes the beans, puts them in water and leaves them overnight. Then bring it to a boil on a gas stove and boil for a little longer than an hour. Mushrooms are boiled in another container: bring to a boil over low heat and leave to boil for 5 minutes.
   Potatoes, carrots and onions are peeled, washed and cut. Then the boiled mushroom is taken out and cut into cubes. Rice is washed, potatoes, some carrots and onions are thrown into the broth along with rice. The pan is covered and left on fire for 20 minutes.
   The rest of the vegetable mass is stewed, champignons are thrown into it and fried. How much to cook mushroom soup, read below.
   Zazharka should be sent to the forest mushroom soup, put salt and spices. Then put the beans and cook for 10 minutes. The dish is ready. It is decorated with greenery.

Recipes for mushroom soup from porcini mushrooms, cream soup from white fungus, mushroom soup with cream - all this today can often be found in prestigious restaurants and in home kitchens. People love fresh porcini mushroom soup, so they try to diversify their diet with this valuable product.

Description

Mushroom soup with fresh mushrooms at home, you can cook in two counts. The step-by-step recipe with a photo that you can find below will clearly and easily tell you how to cook a delicious classic mushroom soup, which will require fresh porcini mushrooms. If you are not a mushroom picker or you didn’t have fresh “forest inhabitants” in stock, then don’t be discouraged. For this purpose, in the winter season, you can use frozen mushrooms, for example, champignons or any others. But only in this case, the taste of the finished first course will be somewhat different. In the proposed version of the soup there are only components that are useful for the body.

To cook a delicious and rich soup of fresh mushrooms, which, by the way, is very useful, it is better to use porcini mushrooms. In addition, this cooking masterpiece in just some 40 minutes. Many housewives know firsthand that any first course requires a base in the form of meat, fish or mushroom broth, as well as vegetable broth. In our version of the soup, you don’t have to boil the mushrooms for a long time, since we will add them directly to boiling water.

In the mushroom season, you can escape from the bustle of the city and find some time to collect the inhabitants of the forest edges. Along with picking mushrooms, you can join wildlife, enjoying the silence, the slight rustling of leaves, and the singing of birds. Upon returning home from the harvested mushroom crop, you can cook this simple soup and please loved ones with a brand new and original dish.

The taste of the finished dish is directly affected by the variety of mushrooms. It is up to you to decide which "inhabitants of the forest" to use. Porcini mushrooms are ideal for soup because their snow-white flesh does not darken as a result of heat treatment. We are sure that, having prepared a rich mushroom soup from fresh mushrooms with your own hands at least 1 time, you will probably want to cook this dish again.

Ingredients

• 
  (200 g)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  (3 tablespoons)
• 
  (4 branches)
• 
  (taste)
• 
  (taste)
• 
  (taste)
• 
  (2 pcs.)
• 
  (1 l)

Cooking steps

To prepare a classic mushroom soup from fresh mushrooms cooked on the stove, you need to prepare everything necessary ingredients so that they are at hand.



You should start, of course, with porcini mushrooms. They must be thoroughly washed, inspected for integrity and quality, and then remove all wormholes (if any). If small needles or pieces of foliage and soil come across, they should be removed. After that, the mushrooms need to be cut as you please. You can cut the mushroom pulp into larger pieces (2-3 centimeters), and chop the legs a little smaller.



Then you need to prepare a suitable container for making soup, pour 500 milliliters of water into it and put the container on fire. It is necessary to let the liquid boil, and then, shortly before boiling, lower our mushrooms there. After 1 minute of active boiling, the water should be drained and replaced with new portions. This can be omitted so as not to lose all the aromatic qualities of the mushroom broth, which the gifts of the forest will share with the liquid. Remember that with this method of cooking (without changing the first portion of water), the color of the mushroom broth will be darker. Or you can do this. In a separate container, you need to pour the mushrooms with boiling water and leave for a while, and then just add them to the pan when cooking the soup. You can choose any of the proposed options. Next, you need to boil water again in a saucepan (1 liter), which will become our broth, adding a little salt to taste before boiling. There you also need to send bay leaves and other spices (black pepper and sweet peas). These spices are necessary to shade the mushroom taste and give the finished dish a spicy aroma. After boiling water, it is necessary to lower the mushrooms there, which should be boiled for about five minutes.



In the meantime, you can peel the vegetables and prepare them to be sent to the pan. Potatoes, carrots and onions must be cut into squares of the same size, which will be 2 times smaller than the previously chopped mushrooms. After a five-minute boil of water, the vegetable mixture should be sent to a container with porcini mushrooms. After boiling the broth, all components must be cooked for another 15-20 minutes, checking the readiness of all vegetables, especially carrots. This root crop must be completely ready. If you prefer a vegetable set sauteed in a pan instead of boiling, then you can fry it. It is not necessary to supplement the fragrant mushroom soup with some other spices, such as celery root or parsley. Believe me, the finished dish will already acquire a wonderful smell of mushrooms, which there is no need to interrupt with other spices.



At the very end of cooking, the first dish must be salted to taste, and then pour a handful of small soup vermicelli. Next, you need to cook the soup a little more, until the pasta is ready. On average, this will take approximately 3 minutes..



The finished hot dish can be poured into plates and served, and then immediately invite loved ones to taste. Delicious mushroom soup made with fresh mushrooms is ready.



Bon Appetit!

Fresh porcini mushroom soup with potatoes is not just tasty dish- He is a storehouse of useful substances.

White mushroom is a unique gift of our nature. It contains in record quantities in bioactive form vitamins A and E, D, vitamins of group B. Porcini mushrooms are jokingly called the periodic table, since they contain almost all the elements. These mushrooms are also rich in phytohormones, and melanin promotes cell regeneration processes. In the scientific literature, there are works confirming the suppression of cancer cells by polysaccharides, which are contained in the pulp of porcini mushrooms.

How to cook fresh porcini mushroom soup with potatoes - 15 varieties

The soup is easy to prepare, very fragrant, low-calorie, 100 grams of soup - only 77 kcal. Cooking does not take much time - 1 hour 10 minutes.

Ingredients:

• White mushrooms of medium size - 10 pcs.
• Onion - 1 middle head
• Potatoes - 4 medium-sized tubers
• Carrot - 1 root vegetable
• Butter for frying - 25 gr.
• salt to taste

Cooking:

Rinse the mushrooms, cut into small cubes, and then put in a thick-walled pan with butter - fry for 5 minutes.

Add finely chopped onions, carrots, fry for 7-10 minutes.

Salt and pepper to taste, add coarsely chopped potatoes, add water to make the soup medium in consistency, then add bay leaf and cook until the potatoes are ready.

Let it brew for 10 minutes and serve with sour cream.

Such a soup can be prepared from both porcini and any edible mushrooms. For cooking, the ingredients are not fried. The layout of products is given at the rate of 4 liters of soup.

Ingredients:

• Fresh white mushrooms - ½ kg
• Potato - 600 gr.
• Carrot - 150 gr.
• Bulb onion - 150 gr.
• Salt, pepper, bay leaf - to taste.

Cooking:

Chop large porcini mushrooms. Boil water and then add mushrooms. Boil 20 min.

If the mushrooms are large, cook longer. Put potatoes cut into cubes or cubes to mushrooms - cook for 10 minutes.

Chop the onion finely, carrots - into small cubes, add to the soup and continue to cook until the potatoes are ready.

At the end of cooking, put a bay leaf (after cooking the soup, it is taken out).

In this soup, the natural aroma and taste of porcini mushrooms is fully manifested.

Ingredients:

• Mushrooms - 500 gr.
• water - 1 l
• onions - 2 small heads
• medium carrot - 1 root vegetable
• potatoes - 5 medium tubers
• vegetable oil - 2 tablespoons
• Salt - to taste

Cooking:

Wash the mushrooms thoroughly, chop coarsely, put in cold water and then put on medium heat.

After boiling, reduce the fire and cook for 15 minutes.

While the mushrooms are cooking, peel and coarsely chop the potatoes, prepare the fry.

For frying, cut the onion into half rings, coarsely chop the carrots and saute in vegetable oil.

After 15 minutes of boiling the mushrooms, take them out of the saucepan (it is most convenient to use a slotted spoon) and add the prepared potatoes to the saucepan.

Boil for 10 minutes, and then add half-boiled mushrooms to the soup, and continue to cook until the potatoes are ready.

When it is ready - add the fry, place carefully, cook for a couple of minutes and set aside from the fire. Soup insist 10 minutes.

Serve with sour cream prepared with fresh herbs.

Jimmy Oliver advises fresh herbs - parsley, dill, mint, and so on - not cut or cut with scissors, but finely tear with your hands. The herbs prepared in this way add more flavor to the dish.

The peculiarity of this dish is that olive oil is used in combination with butter.

Ingredients:

• Fresh white mushrooms - ½ kg
• Potatoes (large tubers) - 4 pieces
• Carrots - 2 root vegetables
• Onion - 1 head
• Olive oil - 4 tablespoons
• butter - 2 tablespoons
• Sea salt, freshly ground black pepper - to taste

Cooking:

Finely chop the onion. Heat the olive oil in a deep frying pan, add the butter and sauté the onion until translucent.

Then add coarsely chopped mushrooms, pepper, salt and fry until the onions are golden brown.

Boil 2 liters of water and add coarsely chopped potatoes and carrots - cook for 7 minutes.

Then add a mixture of mushrooms and onions and cook for another 20 minutes, the fire is weak.

The peculiarity of this soup is not only the addition of semolina, which gives a specific texture to the soup, but also the absence of spices. For cooking you will need (per liter of water).

Ingredients:

• Fresh white mushrooms - 400 grams
• Onion - 2 pieces
• Half a small carrot
• Medium potato tubers - 5 pieces
• For frying two tablespoons of vegetable oil
• Semolina - one tablespoon.
• Salt - to taste.

Cooking:

Wash mushrooms, cut and put in cold water. Put the saucepan over medium heat, after boiling add salt and, periodically removing the foam, cook for 10 minutes.

Cut the onion into rings, saute until golden brown, and then add the carrots, previously grated on the smallest grater.

After 10 minutes, remove the mushrooms, and put coarsely chopped potatoes into the broth - cook for 10 minutes

Then return the mushrooms to the broth, cook over medium heat until almost ready. Five minutes before the end of cooking, add semolina and stir constantly so that it does not form lumps.

Just before the end of cooking, add carrot and onion roast, boil for a couple of minutes and set aside from heat. Let it brew for 15 minutes.

Serve with sour cream and herbs.

This soup is intended for those who believe that the taste and aroma of fresh porcini mushrooms are self-sufficient and do not require various flavorings.

Ingredients:

• Fresh white mushrooms - 1 kg
• Potato medium tubers - 3 pieces
• Green bunch.
• Coarsely chop mushrooms and potatoes.

Cooking:

Put the mushrooms in a saucepan, pour water so that it covers the mushrooms with a layer of 5-7 centimeters.

Put the saucepan on medium heat - cook for 30 minutes. Add potatoes - continue to cook for another 10 minutes.

Turn off the heat and add the chopped herbs.

This delicious soup is made from fresh porcini mushrooms, but in extreme cases, it can also be prepared from freshly frozen ones. To prepare it, you will need (for 1.2 liters of water).

Ingredients:

• Potato - 0, kilogram
• fresh mushrooms white - 300 gr.
• Leek - 80 gr.
• Shallot - 45 gr.
• Coriander - ½ teaspoon
• Black peppercorns - ½ teaspoon
• Garlic - 2 cloves
• Dry marjoram - 1 teaspoon
• Dry basil - 1 teaspoon
• Olive oil - 1 ½ tablespoons
• Cumin - one pinch
• Cream with a fat content of 22% - 100 ml
• Parmesan - 100 gr

Cooking:

Wash mushrooms, peel potatoes. Finely chop the mushrooms, small cubes - potatoes.

Place the potatoes in a pot of boiling water and turn the heat down to low.

In a hot frying pan without oil, fry the peppercorns, coriander, cumin and grind in a mortar.

Finely chop the garlic, leeks and shallots and fry in a pan with hot oil. Add mushrooms, grated spices, salt. Fry 5 minutes.

Add prepared mushrooms to the pot with potatoes and cook for about one hour over low heat. For 15 min. before the end of cooking, add basil and marjoram

Grind the finished soup with a blender, wipe through a sieve with a fine mesh and put on a small fire again to warm up for about 10 minutes. Then add grated parmesan and cream and heat again.

Served with specially prepared crackers, which are placed on a plate.

To prepare them you will need:

• White bread - 1/3 roll
• Butter - 20 gr.
• Olive oil - 3 tablespoons
• Garlic - ½ head
• Fresh basil - 3 sprigs
• Grated parmesan - 2 tablespoons
• Salt to taste.

Heat a frying pan with both types of oil, finely uncut garlic and basil. Fry bread cut into cubes with a side of 1 centimeter. Sprinkle with Parmesan and place on a plate.

Cream soup served with sour cream, green onions

This soup will be appreciated by those who want to save their time.

Ingredients:

• Mushrooms - 0.5 kilograms
• Potato - 3-4 tubers
• Carrot - 1 root vegetable
• Onion - 1 head
• Processed cream cheese - 200 gr.
• Butter - 50 gr.
• Ground black pepper, salt to taste.

Cooking:

Select the "Baking" mode in the multicooker and set the time to 40 minutes.

Dissolve butter in a bowl.

Onion, cut into small cubes, fry in oil until translucent.

Add grated carrots to onions.

Fry vegetables, stirring, 10 minutes.

Put the washed mushrooms cut into small pieces into a bowl and fry with vegetables until the end of the regime with the lid open.

When the time of the regime is running out - put the potatoes cut into small cubes.

Pour 1.5-2 liters of water into the bowl, close the lid and set the "Extinguishing" mode for 1 hour.

30 minutes before the end of the regimen, add finely grated cheese to the soup, carefully move until it melts.

Close the lid and cook until the end of the mode time.

After the readiness signal, let the soup brew for 15-20 minutes.

This is a very hearty and flavorful soup.

Ingredients:

• Fresh porcini mushrooms - 400 gr
• Buckwheat - ¾ cup
• Potato - 2 medium tubers
• Carrot - 1 root vegetable
• Vegetable oil - 2 tablespoons
• Butter - 25 gr.
• Salt to taste

Cooking:

Finely chop potatoes and mushrooms.

Boil water, add mushrooms. Boil 15 minutes

Cut the carrot into thin slices and finely chop the onion.

in a frying pan vegetable oil melt the butter - pass the carrots and onions until the onions are transparent.

Remove the mushrooms from the broth - add to the carrots and onions. Put potatoes and buckwheat into the broth. Cook for 20 minutes.

Five minutes before the end of cooking potatoes and buckwheat, mushrooms and vegetables are added to the soup.

Serve with sour cream and herbs

This soup is perfect for those who need to gain strength.

Ingredients:

• Chicken bouillon- 1.5-2 liters
• Fresh white mushrooms - 300-500 gr
• Carrot - 1 root vegetable
• Onion - 1 head
• Sour cream - 200 gr.
• Nuclei walnuts- 3 pieces
• Butter - 50 gr. for frying onions and 100 gr for mashed potatoes.
• Olive oil - 2 tablespoons
• Sea salt - to taste.
• Greenery for decoration.

Cooking:

Boil the chicken and mushrooms, when the chicken is ready, remove them from the broth.

Put finely chopped potatoes into the hot broth - put to cook over medium heat for 15 minutes. Remove potatoes when ready and mash with butter.

While the potatoes are being cooked, dissolve the butter in the olive oil in a frying pan, add the finely chopped onion and fry until translucent, add the carrots grated on the finest grater - sauté for 5 minutes.

Put chopped boiled mushrooms, sour cream - simmer for 10 minutes, and then add grated on a fine grater walnuts, 100-150 grams of boiled chicken meat and beat everything with a blender.

Connect with mashed potatoes, enter, mixing thoroughly, into the broth and again kill with a blender.

Serve with greens, with white bread croutons.

In order for the soup to turn out delicious, it is important to select high-quality mushrooms for cooking. High-class chefs select only the so-called “ringing mushrooms” for soup - those that have fruit bodies so dense that when they are clicked with a fingernail, they make a ringing sound.

This soup has a rich mushroom flavor, since not only porcini mushrooms, but also chanterelles are used to prepare the broth.

Ingredients:

• White mushrooms - 400 grams
• Chanterelles - 200 gr.
• Potato - 2 tubers
• Onion - 1 head
• Carrot - 1 root vegetable
• Olive oil - 2 tablespoons
• Butter - 50 gr.
• Cream - 100 grams
• Flour - 2 spoons
• Processed cheese - 1 pack
• Crackers for serving

Cooking:

Porcini mushrooms, as well as potatoes, cut into medium, carrots, onions - finely.

Boil 2 liters of water and add potatoes and chanterelles to the pan.

Heat the olive oil in a frying pan and sauté the onion until transparent, add the carrots.

When the onion acquires a golden hue, add porcini mushrooms. Salt.

Remove the chanterelles from the broth, put fried mushrooms instead.

Melt butter in a frying pan, add flour and fry.

Grind potatoes and porcini mushrooms with a blender.

Using cream, dilute the fried flour to a consistency thick sour cream and pour it into the soup.

Grind again with a blender.

Add melted cheese and beat everything thoroughly.

Pour the finished soup into bowls, decorate with chanterelles, croutons and herbs.

Very nutritious and tasty soup, even children will like it.

Ingredients:

• Fresh white mushrooms - 1 kilogram
• Chicken broth - 2 cups
• Cream 20% - 1 cup
• Lemon juice - 1 tablespoon
• Butter - 2 tablespoons
• Onion - 1 head
• Flour - ¼ cup
• Pepper, salt to taste

Cooking:

Mushrooms prepare and cut into slices, finely chop the onion.

Melt the butter in a saucepan and fry the mushrooms. Add onion - fry until soft.

Pour flour through a sieve, stirring constantly.

Pour in the broth in small amounts. Stir until smooth and add lemon juice.

Pour in ¼ cup cream, stir well.

Bring to a boil and reduce the heat so that the soup does not boil while boiling. Cook for 10-15 minutes.

When serving, decorate with herbs.

Serve with warmed crackers.

Ingredients:

• Fresh porcini mushrooms - 300 gr.
• Potato - 3-4 medium tubers
• Carrot - 1 root vegetable
• Onion - 1 head.
• Dried dill, parsley.
• Bay leaf

Cooking:

Mushrooms cut and boil, drain the broth.

Put boiled mushrooms into boiling water

Cut the potatoes into medium pieces, grate the carrots on a coarse grater, finely chop the onion.

Add potatoes to mushrooms, reduce heat

When the potatoes are almost ready - add carrots, onions, dry seasonings - cook until the potatoes are ready.

A bit of history. Russian culinary specialists of the royal court often used sturgeon and salmon caviar (red caviar was then valued higher, which was reflected in its very name) for cooking various dishes. To do this, the caviar was preliminarily dried and then crushed. The famous Russian pancakes with caviar in the time of Ivan the Terrible were cooked differently than today - dry caviar was ground and added to flour, and the pancakes themselves were eaten without any fillings.

Tsar Peter I was not a gourmet, he was content with the simplest dishes, but his wife Catherine I was not averse to eating delicious food, which ultimately led to obesity. At the same time, she gave preference to dishes in which potatoes were brought by her husband.

Ingredients:

• Dried dried salmon caviar - 150-200 gr.
• Fresh porcini mushrooms - 500 gr.
• Beef broth - 1.5-2 l
• Onion - 1 head
• Butter - 150 gr.
• Sour cream - 150 gr.

Cooking:

Caviar grind.

Cut the prepared mushrooms and potatoes into medium pieces, put in a saucepan. Add beef broth so that the liquid covers the potatoes and mushrooms with a layer of 5-7 centimeters.

Bring to a boil, reduce heat to medium and simmer for 20 minutes.

During this time, melt the butter in a frying pan, fry finely chopped onion until golden brown, add sour cream and simmer for 5 minutes.

Five minutes before the end of cooking mushrooms and potatoes, add stewed onions with sour cream and ground caviar to the soup.

Remove the finished soup from the heat and wrap it warmly, let it brew for 20-30 minutes.

Serve with sour cream and freshly ground black pepper and toasted rye bread

The beans have a neutral taste, so they can be added to mushroom soup without sacrificing aroma and taste, and satiety is increased.

Ingredients:

• Fresh porcini mushrooms - 300 gr.
• Potato - 300 gr.
• Young beans - 250 grams
• Onions - 1-2 heads
• Carrot - 1 root vegetable