Cooking mushroom soup from fresh mushrooms. How long to cook mushroom soup? Video recipe for mushroom soup with sour cream

The preparation of mushroom soup takes place with several operations, especially if you plan to cook mushroom puree soup. The recipe for mushroom soup aims to ensure that such a soup has a pleasant, distinctive taste that cannot be confused with any other. We will tell you how to cook mushroom soup, and this original first course will surely become your calling card.

How to cook mushroom soup? is a question that worries many. You can cook lean mushroom soup, you can - mushroom soup on chicken broth or mushroom soup in meat broth, and in addition - mushroom soup with melted cheese or mushroom soup with cream. So it's a matter of taste and your choice of calorie content of the dish. In addition to mushrooms, various ingredients are added to such a soup, for example, mushroom soup with meat, mushroom soup with chicken, mushroom soup with vermicelli, mushroom soup with noodles, mushroom soup with barley are prepared. If we talk about the types of mushrooms, then it should be said that you can cook champignon mushroom soup, mushroom soup from chanterelles, mushroom soup from porcini mushrooms, mushroom soup from oyster mushrooms, mushroom soup from boletus mushrooms, mushroom soup from mushrooms.

To know how to cook mushroom soup, first of all, you should choose which mushrooms it will be cooked from, because mushroom soup is prepared from fresh mushrooms, mushroom soup from dried mushrooms, and even mushroom soup from frozen mushrooms, for example, mushroom soup from frozen champignons. Let's start with how to cook mushroom soup from dried mushrooms. Mushroom soup from dry mushrooms can please you all year round, just stock up dried mushrooms. Dry mushrooms should be pre-soaked for several hours in water, and only then boiled.

Cheese-mushroom soup has a unique aroma; mushroom soup with cheese is often prepared as a puree soup. It will also be useful for you to learn how to cook mushroom soup puree. To do this, the mushrooms are first stewed in butter with flour, cream and milk are added, after which they are crushed in a blender and poured with broth. In this way, you can cook mushroom soup puree from champignons, mushroom cream-soup with cream. If you decide to make mushroom cream soup from champignons, boil a few small mushrooms whole, cut them thinly across and put them in a plate, you will not only tasty soup-mashed potatoes mushroom, but also beautiful. The recipe for champignon mushroom soup can generally be considered one of the most popular, due to the fact that champignons are one of the most affordable mushrooms. Mushroom cream soup is prepared according to a similar recipe, mushroom recipe creamy soup, creamy mushroom soup recipe, or some other thick mushroom soup. You can find a recipe with a photo of all the operations for making mushroom soup on our website.

Several recipes for cooking mushroom soup with champignons

Simple delicious champignon mushroom soup

For cooking we need:

• 300-350gr. – mushrooms
• 2 pcs. - medium sized potatoes
• 1 PC. – carrots
• 1 PC. - bow
• Vermicelli "Spider web"
• 2st. l. – sour cream
• vegetable oil

Cooking:

1. First, cut the potatoes into small pieces for soup, send it to the pan to boil

2. While the potatoes are cooking, chop the onion finely

3. On low heat in a pan, fry it until golden brown

4. On a fine grater, rub the carrots and send it to fry to the onion

5. Fry the fry until cooked

6. Cut mushrooms into plastics

7. We lay the mushrooms for frying, fry until cooked, until the water evaporates from them and they become golden in color

8. 2 - 3 minutes before readiness, add salt, mix well

9. When the mushrooms are ready, add sour cream, stir and fry for a couple more minutes

10. Mushrooms are fully prepared

11. In a saucepan with boiled potatoes, add salt, bay leaf to taste and lay mushroom frying

12. Add vermicelli, mix, cook for 7 - 8 minutes

13. Add pepper, finely chopped dill

14. This is such a beautiful and very tasty soup. Bon appetit!

Mushroom champignon soup with melted cheese

For cooking we need:

• fresh mushrooms - 300 - 400 gr.
• onion - 2 small heads
• potatoes - 2 - 3 pcs. medium
• carrots - 1 pc.
• pearl barley - 2 - 2.5 tbsp. l.
• processed cheese ok - 1 - 2 pcs.
• dill greens
• ground pepper, salt
• vegetable oil

Cooking:

1. Rinse barley in a separate small saucepan, pour boiling water over it, cook until it is ready.
2. Cut the onion into cubes, pour into a saucepan for soup, simmer in it until soft in vegetable oil
3. Add coarsely grated carrots and lightly fry
4. Wash mushrooms, remove damage, cut into plastics
5. Add mushrooms to the pan, close the lid and simmer for 10-15 minutes
6. Peel potatoes, cut into cubes for soup
7. Potatoes and barley boiled separately, add to the pan, pour boiling water, cook until cooked
8. Finely chop the melted cheese, pour a small amount of boiling water and mash with a fork
9. Pour the softened cheese into the pan and cook for another 5 minutes.
10. Remove from heat, add chopped dill, salt, pepper and let it brew
11. Mushroom soup is ready. Bon appetit!

Mushroom champignon soup with chicken and melted cheese

Ingredients:

• Chicken leg - 1 pc.
• Potatoes - 3 pcs.
• Mushrooms - 300 gr.
• Onion - 2 pcs.
• Carrot - 1 pc.
• Processed cheese - 2 pcs.
• Butter - 50 gr.
• Dill
• Salt, pepper, bay leaf

Cooking:

1. First of all, we cook the broth, for this we pour 2.5 - 3 liters of water into the pan, put the skinned chicken leg, add two bay leaves, three peas of allspice and a little salt. Bring to a boil and cook for about 30 minutes

2. When the meat is cooked, we take it out, put it on a separate plate and leave it to cool completely

3. Cut potatoes for soup, throw them into the broth, cook for 20 minutes until fully cooked

4. Cut the mushrooms into slices, put them in a pan, add salt, cover with a lid, fry for 5 minutes to evaporate all the water

5. After the water has evaporated, add the butter, melt it

6. Add finely chopped onions, grated carrots, add some salt and pepper

7. Mix and leave to fry

8. Separate the leg meat, chop it finely, add it to the broth with boiled potatoes

9. Pour the finished frying into the soup, mix, bring to a boil

10. Pour the processed cheese grated on a coarse grater (before grating, it is better to freeze it a little in the refrigerator, then it will be better grated), leave it to boil slowly until the cheese is completely melted in the soup

11. After melting the cheese, remove from heat, cover with a lid, let it brew for 20 - 25 minutes

12. Pour into plates, sprinkle with chopped dill

Bon appetit!

Video recipe for frozen champignon mushroom soup

Mushroom soup from champignons in a slow cooker

Prepare yourself a delicious soup for lunch, you and your loved ones will be very pleased with such a wonderful dish.

The enticing aroma of mushroom broth will leave few 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. Normal. 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. These include the first creamy soup with chicken and mushrooms and recipes for making soup in which sorrel is 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 soup from forest mushrooms delicious in any performance, but the most delicious and fragrant it is obtained from porcini mushrooms.

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 boil. Pickled mushroom soup cooks faster.

Soup with wild mushrooms is boiled in a container of the right 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. Ready meal season with sour cream and sprinkle 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: boil water poured into a container, peel potatoes, 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.

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 to mushroom broth vegetable roast. 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 creamy taste, if you fry mushrooms in cream or add them in the process of mashing.

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 of wild 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.

In many European countries, they have long known how to cook mushroom soup from different mushrooms. This first dish is loved and revered not only for its excellent taste, but also for its benefits, because mushrooms are rich in proteins, carbohydrates, minerals and vitamins. Soup of mushrooms, champignons, cooked in various variations, will help not only to get enough, but also to enrich the body, improve metabolic processes and even get rid of cellulite.

Most often, mushroom food is prepared from fresh forest plants, which are available at any time of the year in supermarket departments. Additionally, when cooking, vegetables, seasoning, fresh herbs, butter, sour cream or tomato sauce etc. Since fleshy mushrooms are the main ingredient in the soup, they must be chosen carefully, giving preference to beautiful plants with even hats and legs. In this case, you can use champignons, porcini mushrooms, chanterelles, etc. On average, it takes about 60 minutes to prepare such a dish, the calorie content will depend on the choice and use of additional components.

Mushroom recipe

There is nothing easier than making a delicious mushroom soup.

To prepare food, you should take:

• small champignon mushrooms - 450 g;
• potato tubers - 550 g;
• onion - a couple of pieces;
• carrot;
• olive oil;
• sprigs of parsley, lavrushka;
• salt pepper.

For cooking, you can use meat, vegetable broth or regular water. First, vegetable frying is done in a saucepan - onion and carrots, grated on a grater, are alternately fried in oil.

Mushrooms are cut into small slices and boiled in water. Potatoes are peeled, cut into cubes. After boiling the broth, it is added to the main product, and boiled until the tubers are soft. A few minutes before the end, spices and vegetable frying are added to the soup. After that, the dish is infused. Served with parsley leaves green onions and your favorite sauce.

From white mushrooms

A rich and tasty soup is obtained from porcini mushrooms, which is prepared on the basis of:

• potatoes - a couple of tubers;
• white mushrooms - 350 g;
• ghee - 25 g;
• carrots - half a root crop;
• bulbs - 1 small;
• green sprigs of parsley;
• salt, cumin.

Porcini mushrooms make an excellent rich broth, and the vegetables themselves - whole or beautifully chopped, become a real decoration of the dish. The preparation of the dish begins with cutting and boiling the main product. After 12 minutes of cooking, add diced potatoes to them. In order to make the soup more dense, boil the whole potatoes, mash and add to the finished brew.

The onion and orange root vegetable are used for frying in oil, which is added at the end of cooking along with spices. Serve with sour cream sauce and greenery.

Method of cooking from fresh mushrooms

Prepare food from:

• fresh mushrooms - 650 g;
• potatoes - 2-4 tubers;
• carrots, onions;
• greens;
• vegetable fat;
• table salt.

Put the pre-peeled mushrooms into a saucepan, pour water and boil. The finished product will fall to the bottom. Strain the resulting broth, boil the potatoes in it. Fry onions with carrots, add mushrooms. When the mushrooms acquire a beautiful golden color, you can send the roast to the broth, season with spices and serve.

Mushroom soup with cream

To prepare this delicious dish related to Swedish cuisine, you should take:

• mushrooms - 480 g;
• filtered water - 700 ml;
• a little soy sauce - 50 ml;
• cream - 50 ml;
• fat for frying;
• spices, salt, green sprigs of dill.

Mushrooms with onions crumble and sauté in a saucepan in fat. Separately, water is boiled in a container, followed by cream and soy sauce. After the liquid boils, the main component is added and cooked for about 25 minutes. At the end, spices are introduced, the products are ground using an immersion blender. If there are a few mushrooms left, they can be chopped, fried and added to the finished mashed soup.

Chicken soup with fresh mushrooms

The dish is prepared on the basis of:

• chicken leg - 1 pc.;
• fresh champignons - 200 g;
• onions, carrots (it is good to choose a medium-sized orange root vegetable);
• potatoes - 4 tubers;
• water - 2.3 l;
• herbs, spices, salt;
• vegetable fat.

Boil the ham, strain the broth, and cut the cooled meat into small pieces. Boil chopped potatoes in broth along with your favorite cereal (optional).

Cut the peeled vegetables and fry in hot oil. Mushrooms cut and boil with potatoes until tender. At the end, add fried vegetables, spices, meat to the broth. It is better to chop the greens at the end so that it does not lose color.

melted cheese recipe

Interesting in taste, very tender oyster mushroom soup with melted cheese is obtained.

It is prepared on the basis of:

• oyster mushroom - 250 g;
• potato tubers - 3 pcs.;
• sunflower fat;
• rock salt, fresh dill, favorite spices;
• clean liquid - 1.8 l;
• onions, carrots;
• processed cheese "Creamy" - 1 pack.

The main component is mushrooms, prepare, boil, slightly salting the liquid. When they are ready, add the potato cubes and boil until the vegetable is soft. Fry the onion with an orange root crop, add to the rest of the products at the very end, along with the grated processed cheese. You can improve the taste with salt and spices, season with herbs.

How to cook mushroom soup from frozen mushrooms?

Frozen mushrooms in the soup taste no different from the fresh component. Having prepared different mushrooms according to the season, you can indulge in seven delicious dishes all year round, making adjustments to the sometimes monotonous menu.

Mushroom soup from frozen mushrooms with barley

You can easily prepare mushroom soup from frozen mushrooms and pearl barley in your home kitchen.

For cooking take:

• pearl barley - 100 g;
• forest mushrooms - 180 g;
• carrots with onions;
• raw potatoes - a couple of large tubers;
• vegetable oil;
• salt, herbs.

Peel the grits, pour boiling water over, leaving for 45 minutes. Then rinse it and boil for 50 minutes in two liters of water. Peel the tubers, chop and add to the boiled barley. Fry the onion with the root crop and mushrooms, add to the rest of the products. At the end, salt, pepper, boil and serve, adding parsley leaves.

Lenten cooking option with beans

In fasting, dishes from mushrooms and legumes will become indispensable on a modest table. They will help the body get a full range of nutrients and will not weaken the immune system.

The dish is prepared on the basis of:

• raw beans - 180 g;
• frozen mushrooms - 1 tbsp.;
• carrots and onions;
• tomato paste - 1 tbsp. with a slide;
• potatoes - 4 pcs.;
• pepper, greens;
• granulated sugar, salt;
• vegetable fat (for frying).

White or red beans are pre-soaked for 10-12 hours, then washed and boiled until tender. During the cooking process, the water needs to be changed once. All spices, except salt, can be added to a boiling liquid.

Frozen mushrooms put in a deep container to thaw, then fry together with chopped onions and carrots in oil. Pasta is introduced into the roast, everything is mixed and stewed for several minutes.

Peel the potatoes, chop and throw in the beans along with the fry, salt. Cook until the potatoes are ready, insist, serve with herbs.

How to cook porcini mushroom soup with noodles?

Frozen porcini mushrooms are even tastier than fresh ones, so they are often added to first and second courses. It’s easier than ever to cook noodle soup from them, which absolutely everyone in the household will like.

The dish is prepared on the basis of:

• frozen porcini mushrooms - 80 g;
• potatoes - 200 g;
• carrots - 70 g;
• onion - 50 g;
• vegetable fat;
• pasta;
• salt, spices.

Plunge the pre-thawed mushrooms into boiling water and boil for 8 minutes. Add chopped potato tubers, cook for about 15 minutes. Separately, fry onions, carrots, pour into a brew along with spices. 5 minutes before readiness, put vermicelli and bay leaf. Serve with herbs and sour cream sauce.

Cooking in a multicooker

The dish is prepared on the basis of:

• frozen mushrooms (assorted) - 350 g;
• onion;
• carrots;
• potatoes - 7 small pieces;
• water - 1.6 l;
• vegetable oil - 25 ml;
• spices, herbs.

Clean and cut all vegetables. Fry the onion in oil in the "Frying" mode until transparent, put the thawed mushrooms and cook until the excess moisture is gone.

Then send chopped carrots with potatoes, pour clean water or broth, add spices. Cook in the "Soup" mode for 70 minutes, chop the greens and serve.

cream soup recipe

Cooking delicious cream soup from:

• frozen mushrooms - 480 g;
• carrots, white onions;
• garlic cloves - a couple of pieces;
• spinach - 80 g;
• cream - 0.5 l;
• cow butter - 40 g;
• salt, black ground pepper.

Defrost mushrooms and fry in oil until golden brown. Peel the onion and garlic and cut into small pieces, grate the carrot. Fry vegetables until soft, add chopped spinach, spices. Grind mushrooms with fry in a blender, add cream. Serve with croutons.

How to cook mushroom soup from dried mushrooms?

Dried mushrooms have a richer flavor than fresh ones. This secret is familiar to all culinary specialists, therefore, it is often on the basis of dried mushrooms that various dishes are prepared for restaurant or home serving.

Dried mushroom soup - a simple recipe

Quickly prepare a delicious dish from:

• raw potatoes - 150 g;
• white dried mushrooms - no more than 20 g;
• juicy onion - 45 g;
• carrots - 70 g;
• laurel, pepper, rock salt.

In advance dried blanks should be poured with clean liquid, leaving for 80 minutes, squeezed and cut into pieces. Boil, add vegetable slices. Cook until cooked, add a little spices, salt.

If used Forest mushrooms, the broth may turn out dark. To avoid this, it is necessary to drain the liquid after cooking and cook them with the rest of the products in another clean liquid.

How to cook in a slow cooker

To prepare food you need to stock up:

• dried forest gifts - 60 g;
• onion, carrot;
• potatoes - 4 tubers;
• butter;
• salt, herbs;
• sour cream;
• clean liquid - 1.4 liters.

If the mushrooms are purchased, rinse them first and soak in water for 60 minutes. Peel onions, potatoes and carrots, cut into small cubes. In butter, fry the onion alternately in the “Frying” mode, carrots, then add all the other components, add liquid and spices. Cook in "Soup" mode for 65 minutes. Serve with sour cream and herbs.

The dish is prepared on the basis of:

• dried mushrooms - 30-40 g;
• pearl barley - 5 tablespoons;
• potatoes - 3 tubers;
• carrots, onions;
• water - 1.6 l;
• vegetable oil;
• spices.

Both main products - pearl barley and mushrooms are soaked for about 55 minutes. After the mushrooms are crushed and boiled together with barley for 25 minutes. They are followed by diced potatoes and onions with carrots fried in vegetable fat. At the end, salt, pepper and serve.

With buckwheat

To prepare a delicious buckwheat soup with mushrooms, you will need:

• dried blanks - 90 g;
• buckwheat - 110 g;
• potato tubers;
• onions, carrots;
• salt, pepper, lavrushka;

The dish is prepared from:

• white dry mushrooms - 50 g;
• potatoes - 350 g;
• vegetable oil;
• water;
• flour - 20 g;
• salt.

Soak porcini mushrooms for a couple of hours, rinse and boil, removing the foam during the cooking process. Add potatoes cut into small cubes and cook until tender.

Remove a few mushrooms from the broth, chop, fry in oil. Remove the mushrooms, add flour to the butter, stir and pour the resulting thickener into the broth, after mashing the products. Salt, add spices.

To enhance the mushroom flavor, grind a few dried ingredients and add to the finished soup.

French Cream of Dried Mushroom Soup

To prepare food, stock up:

• olive and butter - 3 tablespoons each;
• dried champignons - 150 g;
• onions, garlic;
• salt;
• tarragon - at the tip of a teaspoon;
• chicken or any other meat broth- 900 ml;
• heavy cream - 130 ml;
• freshly ground black pepper.

Soak the mushrooms, then fry in two types of oil. Set aside part of the main product, add the onion and garlic to the rest and fry. Pour the right amount of broth, salt, add tarragon. Cook under the lid over medium heat for 8 minutes, chop with a blender, pepper, pour in the sauce and add the reserved mushrooms.