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Pickled mushroom soup recipe. Soup with pickled mushrooms

Finding mushrooms in the forest is not difficult. These small fruiting bodies do not tolerate loneliness, therefore they grow in friendly families on stumps, forest clearings and trunks of dying trees. fresh mushrooms, brought from the forest, become the basis for many dishes. In addition, you can cook a lot of goodies from frozen, dried and canned product. Yes, in home cooking mushroom soups are considered one of the most popular dishes.

Those who fast or maintain a slim figure especially appreciate this dish. It helps to saturate the body, but at the same time with a minimum amount of calories. In addition, all the main meals will become supplemented and saturated when such a soup appears on the table. In addition to mushrooms themselves, other ingredients are added to the dish.

For a change in the daily menu, you can replace the traditional mushroom picker with cream soup. Its taste is quite rich due to forest mushrooms and cream. You can cook mushroom cream soup all year round, because many housewives prepare fruiting bodies for the winter.

  • 400 g fresh or 200 g frozen mushrooms;
  • 400 g potatoes;
  • 1 onion;
  • 200 ml cream;
  • 0.5 l of water;
  • Salt, butter;
  • Greens for serving.

Mushroom cream soup from mushrooms - a slight hint of French cuisine that you can organize at home.

  1. Boil fresh fruiting bodies in two waters for 10 minutes. If a frozen semi-finished product is used, then it must be removed from the freezer and then put in the refrigerator for 10-12 hours.
  2. Leave a few copies whole (for decoration), and coarsely chop the rest of the mushrooms.
  3. Peel the onion, cut into cubes and fry for 1 tbsp. l. butter until golden brown.
  4. Then add fruiting bodies (except for those left for decoration). Fry over medium heat for 10 minutes, then season with salt to taste.
  5. Put the water from the recipe to a boil and add the peeled potatoes, cut into cubes.
  6. When the potatoes are cooked, add onion-mushroom frying to it, salt to taste and simmer for another 5 minutes.
  7. Remove from heat, let cool slightly and puree the mixture to a puree consistency with an immersion blender.
  8. Return to the stove, pour in the cream, stir and bring to a boil.
  9. Garnish the finished mushroom cream soup with cream when serving with whole mushrooms and chopped herbs.

Recipe for mushroom soup with chicken and potatoes

If you cook soup with chicken and mushrooms, then a delicious lunch or dinner will be provided. A plate of hot soup perfectly saturates the body and warms in the cold season.

  • 300 g honey mushrooms (boil in advance);
  • 3 potatoes;
  • 1.5 liters of water;
  • 1 carrot;
  • 4 chicken wings;
  • Salt, pepper, vegetable oil;
  • Greens (for decoration);
  • Bay leaf.

Recipe chicken soup honey mushrooms are easy to prepare, so even a novice hostess can handle it.

FROM chicken wings cut off the phalanges and discard. Instead of wings, you can take any part of the chicken, be it a ham, drumstick or breast.

Then cut the wings in half, immerse in a pot of water and add a couple of bay leaves.

Boil for 10 minutes, during this time peel the potatoes and cut into cubes.

We throw it into the pan and then send the boiled mushrooms.

Peel the carrots, cut into cubes and lightly fry on vegetable oil.

Add the roast to the pan and cook the soup for about 10 minutes.

Salt, pepper to taste and turn off the stove.

We let it brew a little and serve it to the table, decorating each portioned plate with chopped greens.

Mushroom soup with cream and garlic

For those who love the combination of creamy and mushroom flavors, we offer mushroom soup with cream.

  • 400 g fresh mushrooms;
  • 1 onion;
  • 1 small bell pepper;
  • 1 clove of garlic;
  • 4 potatoes;
  • 1.5 liters of water;
  • 200 ml cream (not fatty);
  • Salt, pepper, butter;
  • Parsley greens (for serving).
  1. Fresh mushrooms, after the initial treatment, boil in salted water for 15 minutes.
  2. Pass the water through a colander and allow the mushrooms to drain from excess liquid.
  3. In the meantime, put a pot of water on the stove and add the potatoes, cut into cubes or sticks.
  4. In a frying pan, heat 20 g of butter and fry chopped onion and bell pepper until soft.
  5. Send boiled mushrooms for frying and fry for 5-7 minutes.
  6. Add cream and garlic passed through a press, simmer the mass over low heat for another 5 minutes.
  7. When the potatoes are completely cooked, add the frying, salt, pepper.
  8. Let the soup boil, then turn off the stove.
  9. Serve to the table, sprinkled with chopped parsley or its individual branches.

Dry mushroom soup with eggs

When there are dry mushrooms on hand, making soup from this ingredient is a real pleasure. It is dried fruit bodies that have a pronounced forest taste and aroma.

  • 50 g dried mushrooms;
  • 300 g potatoes;
  • 1 carrot and onion;
  • 2 chicken eggs;
  • 1.8 liters of water;
  • Vegetable oil, salt and favorite spices;
  • 1 bay leaf.

Thanks to the step by step recipe with photos, mushroom soup from mushrooms with eggs it turns out tasty and fragrant.

  1. Pour dried fruiting bodies with water or milk and leave to swell for several hours.
  2. Then carefully cut the finished mushrooms into large pieces.
  3. Peel the potatoes, cut them and put them in a pot of water.
  4. Immediately, after the potatoes, we send the carrots, cut into cubes, to boil.
  5. In the meantime, we make the frying: fry the onion and mushrooms in vegetable oil until tender.
  6. We send the frying to the pan, add salt, your favorite spices and bay leaf.
  7. Lightly beat the eggs in one bowl, and then pour into the soup in a thin stream, stirring constantly.
  8. Boil for a few minutes, turn off the stove and let the soup brew a little.

Mushroom mushroom soup cooked in a slow cooker with lentils

Mushroom mushroom soup cooked in a slow cooker with lentils will appeal not only to its taste, but also to its ease of preparation. After all, having such an "assistant" in the kitchen, any dish can be turned into a culinary masterpiece.

  • 400 g honey mushrooms;
  • 5 st. l. red lentils;
  • 2-3 potatoes;
  • 1 pc. onions and carrots;
  • 3 cloves of garlic;
  • A pinch of thyme (thyme);
  • Vegetable oil, salt and 1 bay leaf.

Delicious cooking in a slow cooker soup with mushrooms will help step by step recipe with photo.

  1. Cut the fruit bodies into pieces, rinse the lentils thoroughly and put them in a colander.
  2. Peel potatoes and cut into cubes or sticks 1.5 cm thick
  3. Peel and finely chop carrots, onions and garlic.
  4. Pour a little vegetable oil into the multicooker bowl and fry the carrots and onions in the “Baking” mode until tender.
  5. Send potatoes and mushrooms to the fried vegetables, pour water so that it covers the mass by about 3-4 fingers high.
  6. Add bay leaf and cook in the "Extinguishing" mode for 35 minutes.
  7. Open the lid, add the lentils, garlic, thyme and pepper.
  8. Continue to simmer the soup in the same mode for another 1 hour, 10 minutes. before the end of the process, salt to taste.

Mushroom mushroom soup with meat and potatoes

Soup with mushrooms and meat is a rather hearty first course, which will undoubtedly be appreciated by representatives of the strong half of humanity.

  • 200 g smoked pork ribs;
  • 300 g of pork or beef pulp;
  • 300 g honey mushrooms (boiled);
  • 3-4 potatoes;
  • 2.5 liters of water;
  • 1 onion;
  • 1 carrot;
  • Greens (fresh) parsley and / or dill;
  • Salt, odorless vegetable oil.

How to cook mushroom soup with mushrooms with meat?

  1. Rinse the pork or beef pulp, remove the film, if any, and cut into pieces about 2x2 cm.
  2. Put in a saucepan, pour the water indicated in the recipe, and put on fire.
  3. When the water with meat boils, send smoked ribs there.
  4. Cook for 15 minutes, then add chopped potatoes, mushrooms and chopped carrots.
  5. Continue cooking until potatoes are soft.
  6. Then add finely chopped onion and boil everything together for another 5-7 minutes.
  7. Salt, pepper to taste and, turning off the stove, leave to infuse.
  8. Serve garnished with fresh herbs and a slice of lemon.

How to cook mushroom soup with pickled mushrooms and sausage: a detailed recipe

The recipe for soup with pickled mushrooms and sausage vaguely resembles a hodgepodge or kharcho. This is a high-calorie, but very tasty and satisfying first course, which perfectly satisfies hunger.

  • 350 g pickled mushrooms;
  • 350 g boiled sausage;
  • 2-3 tbsp. l. rice
  • 3-4 potatoes;
  • 2 tbsp. l. tomato paste;
  • 2-3 cloves of garlic;
  • 1 PC. onion;
  • Vegetable oil;
  • Salt, pepper, suneli hops;
  • Sour cream and herbs for serving.

A detailed recipe will show how to cook mushroom soup from mushrooms and sausages.

  1. Remove the mushrooms from the jar and rinse in water, leave to drain.
  2. In the meantime, chop the sausage into cubes or thin strips. It is better to take sausage without pieces of fat inside, then the soup will be less greasy. As for mushrooms, it is recommended to cut only large specimens, and leave small ones whole.
  3. Put a pot of water on the fire, let it boil.
  4. Chop the potatoes into cubes and put in a pot of boiling water, then send the washed rice.
  5. While the cereals and vegetables are cooking, heat a little vegetable oil in a frying pan.
  6. Put onion and fry until it becomes transparent.
  7. We send mushrooms, sausage and chopped garlic for frying, fry for several minutes.
  8. Adding tomato paste, dilute it with broth from the pan, salt (if necessary), pepper and add suneli hops to taste.
  9. Simmer over low heat for 5 minutes, then transfer to a saucepan.
  10. Simmer the soup after boiling over low heat for 20 minutes.
  11. Serve to the table with sour cream and fresh herbs.

Summer meadow mushroom soup

Summer soup made from meadow mushrooms will certainly appeal to those who adhere to a slender figure or for some reason do not eat meat. The broth is prepared on the basis of vegetables, but you can add meat ingredients optional.

  • 250 g of meadow mushrooms;
  • 1 large carrot;
  • 1 small onion;
  • 1 medium root of celery and parsley;
  • 100 g frozen peas;
  • 2 potato tubers;
  • 30 g butter;
  • 1.5 liters of water;
  • Salt and pepper.
  1. Clean the mushrooms from adhering dirt and boil for 10 minutes. in salted water, drain in a colander.
  2. Meanwhile, remove the skin from the potatoes and cut into cubes.
  3. Together with carrots, cut into half rings, send the potatoes to boil.
  4. Then add the parsley root, chopped into cubes, to the water to the vegetables.
  5. While the broth is cooking, heat the oil in a frying pan and fry the onion and celery, which should be cut into cubes.
  6. Add mushrooms and continue to fry the mass for about 5 minutes.
  7. Then we send the peas to the roast and, having reduced the fire, simmer the mass for another 5 minutes.
  8. Add the roast to the soup, salt, pepper and after a few minutes turn off the stove.

Recipe for mushroom soup with meatballs and potatoes

No one will refuse soup with mushrooms and meatballs, even the most demanding gourmets. It must be said that in this dish it is better not to add spices, as well as garlic, so as not to interrupt the natural taste and aroma.

  • 300 g of prepared mushrooms;
  • 3-4 potatoes;
  • 1 small carrot;
  • Vegetable oil;
  • Greens for decoration;
  • salt.

For meatballs:

  • 300 quality minced meat (any);
  • 1 onion;
  • 70 g of boiled rice;
  • 1 chicken yolk;
  • Salt.

The recipe for mushroom soup with meatballs is divided into stages.

  1. First of all, we deal with meatballs: add rice, yolk and onion, twisted in a meat grinder, to the minced meat.
  2. Knead the mass to a homogeneous consistency, adding salt to taste at the same time.
  3. We form round meatballs and distribute them on the working surface, but so that they do not touch each other.
  4. Next, we are engaged in broth and frying: pour peeled potatoes with water and set to boil on the stove.
  5. In a frying pan in vegetable oil, fry the carrots with mushrooms until tender.
  6. When it becomes clear that the potatoes are almost cooked, we send meatballs to it, and after another 7 minutes. add roast.
  7. Salt to taste, mix and after 5-7 minutes. turn off the stove, let the soup brew.
  8. We decorate each portion plate with any fresh herbs.

Recipe for mushroom soup with melted cheese in chicken broth

AT this recipe you can not put chicken in soup with mushrooms and cheese, but only make broth out of it.

  • 300 g honey mushrooms (can be pickled);
  • 2 liters of chicken broth;
  • 1 onion and 1 carrot;
  • 5 potatoes;
  • 2 briquettes processed cheese(100 g each);
  • 20-30 g butter;
  • Salt, black ground pepper.

Soup from mushrooms to cook on chicken broth not difficult, step by step description will help with this.

  1. Peel and chop all the vegetables: cut the potatoes into cubes, grate the carrots, finely chop the onion.
  2. In the chicken broth, immerse the potatoes and ½ part grated carrot put on medium heat.
  3. During this time, you can make frying: fry first for butter onions, then add the second half of the carrots.
  4. Fry until golden brown and add mushrooms, fry until tender over low heat.
  5. Add the roast to the pan, stir and boil for 10 minutes.
  6. In the meantime, grate the cheese on a coarse grater and add to the soup.
  7. Keep the soup on low heat until the cheese is completely dissolved.
  8. Salt, pepper to taste and let it brew, leaving it on the switched off stove.

Wild mushroom soup recipe with homemade noodles

Honey mushroom soup with noodles home cooking Everything you need for a delicious and hearty meal.

  • 250 g fresh forest mushrooms (boil);
  • 5 potatoes;
  • 150 g noodles (cook in advance);
  • 1 carrot + 1 onion;
  • 1 clove of garlic;
  • 1 st. l. sour cream;
  • Salt;
  • A few peas of black pepper;
  • 1 bay leaf;
  • Sunflower oil for frying.

forest mushroom soup recipe homemade noodles described in separate steps.

  1. Peel the potatoes, cut into cubes and place in a pot of water.
  2. Then add the carrots, grated on a coarse grater or cut into small cubes.
  3. Heat some oil in a frying pan and fry the chopped onion.
  4. Add mushrooms and garlic, passed through a press. I must say that mushrooms for soup can be taken frozen, dried and even canned, the cooking technology will not change from this.
  5. Stir the onion-mushroom mass, pour in the sour cream and add the grains of black pepper.
  6. Extinguish the roast for 10 minutes. over low heat and put in a saucepan.
  7. Boil the soup for 7-10 minutes. and add noodles, stir.
  8. Salt to taste and after 5 minutes. turn off the stove and leave the soup to infuse.

Soup of boiled autumn mushrooms with green beans

The autumn honey agaric is the most common of all types of mushrooms. Despite the fact that it is classified as category 3 of edibility, when fried and boiled, it is in no way inferior to porcini mushrooms and saffron milk caps. From autumn honey mushrooms, the soup turns out to be very fragrant, and green beans add a touch of freshness.

  • 300 g of autumn mushrooms;
  • 4 large potatoes;
  • 2 small carrots;
  • 1 red bell pepper;
  • 250 g fresh or frozen green beans;
  • Olive oil for frying;
  • 1 PC. onion;
  • 1.7 liters of water;
  • Salt and pepper;
  • Fresh greens.

In this case, mushroom soup is prepared from boiled mushrooms. This procedure should be taken care of in advance, immediately after the initial cleaning.

  1. Boil the mushrooms in salted water for 15 minutes, then rinse and drain.
  2. Cut the potatoes into cubes after peeling and immerse in a pot of water.
  3. There also add 1 carrot, previously grated on a coarse grater.
  4. Place the pot on the stove and bring to a boil.
  5. Meanwhile fry for olive oil chopped onion, bell pepper and second carrot.
  6. Add chopped mushrooms and continue frying for about 10 minutes.
  7. Send the roast to the pan with the potatoes and boil for 10-15 minutes.
  8. Add green beans, Add salt and pepper to taste.
  9. After 7 min. the stove can be turned off, and the soup can be served at the table, garnished with greens.

We also offer you to watch a video of cooking soup with mushrooms and green beans.

Is it possible to cook soup with honey mushrooms and nettles: a recipe with a photo

Is it possible to cook mushroom soup with such a "thorny" plant? Yes, it turns out a light first course, which all family members will enjoy with pleasure.

  • 250 g frozen mushrooms;
  • 4 potatoes;
  • 1.5 liters of water;
  • Fresh nettle (the amount is taken at will);
  • A few green onion feathers;
  • Fresh dill and parsley;
  • 3 art. l. vegetable oil;
  • Salt, black ground pepper.

A recipe with a photo will help to prepare such an unusual soup with mushrooms.

  1. After peeling, send the potatoes to a pot of boiling water.
  2. Boil for 15-20 minutes, then add mushrooms and carrots (grate).
  3. Pour boiling water over the nettle, then chop finely.
  4. Add to the pan and send chopped green onions, parsley and dill to the same place.
  5. Pour in vegetable oil, add salt and pepper to taste.
  6. Boil the soup for 10-15 minutes, turn off the stove and let it brew a little.

Delicious mushroom soup with mushrooms and buckwheat: recipe with photo

Delicious mushroom soup from mushrooms can also be prepared with the addition of buckwheat.

  • 300 g honey mushrooms;
  • 5 potato tubers;
  • 1 carrot, 1 onion, 1 garlic clove;
  • 3 art. l. buckwheat;
  • 2 bay leaves;
  • 1.8 liters of water or meat broth;
  • Vegetable oil, salt and pepper.

A recipe with a photo will help make mushroom and buckwheat soup in demand on the everyday table. In addition, this dish is very easy to prepare.

  1. Mushrooms cut and fry together with onions and carrots until tender.
  2. After peeling, boil the potatoes until half cooked, and then add the washed buckwheat.
  3. Boil the soup for 5-7 minutes. and send the frying and chopped garlic to the pan.
  4. Boil for about 15 minutes more, and then salt, pepper and add the bay leaf.
  5. Turn off the stove, let the soup stand for a while, and then call the family to the table.

Mushrooms are used to prepare many amazing dishes. Mushroom soup is rightfully considered a classic of any cuisine!

Among soups, one of the most nutritious and filled with vitamins is mushroom soup. According to many gourmets, the most delicious is mushroom soup, and not only from fresh mushrooms, but also from ice cream mushrooms.

Honey mushrooms grow mainly on stumps. They have a small hat up to 10 - 15 cm in diameter, yellowish or orange. It is important to remember that honey mushrooms have twins that are not suitable for food, so when using honey mushrooms, it is important to carefully examine them. Real mushrooms have a ring under the hat.

Before cooking mushrooms, they must be boiled in two waters (put in cold water, and after it boils, drain and pour another) for an hour. This is necessary to rid them of toxicity. After that, mushrooms can be dried, boiled, pickled, salted, baked, fried, and so on.

Variants of classic and cheese soup with mushrooms

Honey mushrooms are popular in different cuisines world, for example, many people love mushroom soup from mushrooms. It can be prepared from both fresh and frozen mushrooms.

Honey mushrooms grow in large clusters on trees.

To prepare it, simple and sophisticated at the same time, you will need:

  • 300 g honey mushrooms;
  • 0.5 kg of potatoes;
  • 5 st. spoons of sunflower oil;
  • 1 PC. carrots;
  • 1 onion;
  • 3 art. spoons of sour cream;
  • salt, pepper, herbs - to taste.

The technology for making soup is simple:

  1. Boil mushrooms for detoxification.
  2. Finely chop the mushrooms, rinse thoroughly, let the water drain.
  3. To boil water. Salt it and throw mushrooms into boiling water. Leave to cook for 15 minutes.
  4. While mushrooms are being cooked, potatoes are washed, peeled and cut. Then it is added to the mushrooms, and together they should boil for 30 minutes.
  5. During this time, you can cook the roast. Put a frying pan on the fire, heat it up sunflower oil. Wash carrots and onions, peel and finely chop. It is better to clean and cut the onion first. Put it in a frying pan, then finely chop the carrots and add to the already fried onions. Fry everything together for 10 minutes until it acquires a delicate golden hue.
  6. When the roast is ready, put it in the soup. Add salt, pepper, herbs to taste.
  7. After everything is cooked, cover the pan with a lid and let it brew for another 10 minutes. Before serving, top with sour cream.

In addition to the usual soup, cheese soups are delicious with mushrooms. For example, pink cheese soup with mushrooms. For him you will need:

  • 400 g mushrooms
  • 500 g potatoes;
  • 200 g of processed cheese or hard;
  • bulb;
  • 1 carrot;
  • salt, pepper, basil;
  • 2 tbsp. spoons of tomato paste;
  • 3 art. spoons of sunflower oil.

Honey mushrooms should be cooked for no more than 30 minutes.

Its recipe is quite simple:

  1. Boil mushrooms.
  2. Boil water, salt, put chopped mushrooms into it.
  3. Cut the peeled potatoes into small cubes and add to the container after 15 minutes.
  4. Make a frying (finely chop the peeled onions and carrots, put in a frying pan with hot oil). Fry for 10 minutes, stirring. Add tomato paste and fry for another 3 minutes.
  5. After that, add the roast to the pan.
  6. Grate the cheese on a fine grater and add to the soup. Salt, pepper. Cook for another 15 minutes.
  7. Add the basil 5 minutes before it's done.

This soup can be served both hot and cold.

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Pickled or fresh mushroom soup with noodles

You can cook with mushrooms not only potatoes, but also rice, pearl barley, noodles and much more. Mushroom mushroom soup with noodles can, for example, be cooked even without potatoes.

Based on a 3-liter pot of soup, for its preparation you need:

  • 0.5 kg of mushrooms;
  • 2.5 liters of water (you can use 2 if you want thicker);
  • 0.5 cups of vermicelli or noodles (more or less);
  • 1 small onion;
  • 1 medium carrot;
  • 1 small tomato;
  • butter;
  • salt, seasonings - to taste;
  • greens, 2 bay leaves.

Mandarin lends to mushroom soup original taste and aroma.

  1. After the mushrooms are pre-processed, they are cut (if they are small, then you can not cut) and boil for 20 minutes in boiling water, after salting it. The foam is removed.
  2. While the mushrooms are cooking, finely chopped onion, grated carrots and mashed, peeled tomato are fried in a pan with butter in a pan with butter.
  3. Roasting and noodles are added to boiling water. All this is cooked for another 10 minutes, until the noodles are cooked.
  4. 5 minutes before readiness, greens and bay leaf are added.

It should be noted that these mushrooms make excellent dishes. Even if they were marinated, the original taste of the marinade will give mushroom mushroom soup a unique flavor!

To prepare soup with pickled mushrooms you will need:

  • 2.5 liters of water;
  • 0.3 kg of potatoes;
  • 0.3 kg of mushrooms;
  • 3 art. spoons of sour cream or 100 g of cream;
  • 1 onion;
  • 1 carrot;
  • 3 cloves of garlic;
  • vegetable oil;
  • salt, pepper, bay leaf, herbs.
  1. To boil water. Salt. Dip the chopped potatoes into it.
  2. While the potatoes are cooking, finely grate the peeled carrots and chop the onion. Finely chop the garlic. Put everything in a frying pan with hot oil. Wait until the frying acquires a golden hue, add finely chopped mushrooms to the pan. Fry, stirring, 4-5 minutes.
  3. Put the contents of the pan in a saucepan, salt, pepper, add sour cream or cream.
  4. Bringing to a boil, rearrange to low heat and cook for another 10 - 15 minutes.

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Benefits and versatility

Celery enhances the benefits of eating mushrooms.

Recipes for soups with mushrooms are incredibly diverse. Each chef has his own little tricky secret on how to make his soup unique and unforgettably tasty.

In soups, you can cook frozen, fresh, pickled, and dried mushrooms. They can be combined with cereals, legumes, dumplings and so on. You can cook on broths, decoctions and even on milk! And other vegetables go great in such soups.

So, to increase the benefits of using honey mushrooms, celery can be included in the recipe. Mushrooms contain a lot of minerals, such as calcium or iron; many vitamins, including B2 and C.

In 100 g of mushrooms there are 0.5 g of carbohydrates, 2.2 g of proteins and only 1.2 g of fat. At the same time, they are very nutritious, and their calorie content is only 17 kcal per 100 g. In combination with celery, in which experts found a lot of vitamins (B1, A) and macronutrients (calcium, phosphorus) and whose calorie content is slightly lower than that of mushrooms ( 13 kcal per 100 g of product), soup made from such mushrooms will be not only tasty and healthy, but also dietary!

In addition to celery, they go well with parsley. If we talk about seasonings, then even soy sauce is well suited to such dishes.

It is important to remember that mushroom dishes are a real find for those who fast, for vegetarians, for those who are sick and for those who are limited in time.

It can be safely given even to small children. There is a recipe specifically for this. mushroom puree soup from mushrooms, which will not leave adults indifferent.

Mashed mushroom soup can be varied with sour cream, cream or a small amount (up to 100 grams) of finely grated cheese. Dairy products are added to the soup 5 minutes before the fire under the pan is turned off. Such a soup, by the way, can also be prepared from dried mushrooms.

For its preparation, the following ingredients are needed:

  • 400 g potatoes;
  • 400 g honey mushrooms;
  • 1 small onion;
  • 1 medium carrot;
  • 4 tbsp. tablespoons of vegetable oil;
  • 100 g of celery root (you can without it);
  • greens, salt, spices - to taste (for example, dill and ground black pepper).
  1. Honey mushrooms are boiled (20 minutes).
  2. While the mushrooms are cooking, the potatoes are peeled and finely chopped. It is placed in hot fresh water and also boiled (20 minutes).
  3. Then mushrooms are added to the potatoes and everything is cooked together for 10 minutes.
  4. Peeled, finely chopped celery root is boiled separately.
  5. Onion and carrot rubbed on a fine grater. Fry for 10 minutes in hot oil.
  6. When everything is cooked, mushrooms, potatoes, celery and frying are chopped in a blender. Puree is mixed in a saucepan. Salted, spices are added. Then everything is filled with a small amount of water.
  7. The mixture is brought to a boil. When the soup becomes thick in consistency, it means that it is ready.

Mushroom dishes are simple, tasty and healthy. In addition, they are quite affordable, because now it is not necessary to pick mushrooms on your own to please yourself and your loved ones: you can buy them on the market or in a store at a very reasonable price.

Soup from mushrooms. Honey mushroom soup recipe. You can cook a very tasty soup from these mushrooms. There are a huge number of recipes for mushroom soups. Honey agaric mushrooms that grow on stumps can often be found on lawns. Mushroom mushroom soup turns out to be very tasty. It is generally customary to collect mushrooms in the fall. Also, these mushrooms can be cooked in a fried form, pickled mushrooms are obtained in a pickled form, well, mushroom soup is very tasty.

Soup from mushrooms - how to cook

Let's see what mushrooms you can cook soup from. Mushroom mushroom soup can be cooked from autumn, summer mushrooms. A very tasty soup is obtained from ice cream mushrooms. This is if there are no fresh ones. Frozen mushrooms are very well suited for these purposes!

What soups can be made from mushrooms

Mushroom soup can be divided into two categories, even into three categories.

The first category of mushroom soups is ordinary liquid soups boiled on mushroom broth, this category of soup can be called classically. These soups are very light and contain a minimum of calories. This soup is very good for a light dinner.

Soups of the second category are thick mushroom soups. Still such soups are called soup - cream. Very often, the recipe includes milk, sour cream or cream, frying for such a soup is done by frying a couple of tablespoons of flour, which serves as a thickener. The basis for such soups, of course, are mushrooms, in our case, it is mushrooms.

I offer you a selection of popular mushroom soup recipes.

This is a classic mushroom soup recipe. Lightweight and low calorie. This recipe has been prepared for a very long time, probably the taste of this soup is very wonderful. The composition includes mushrooms, seasoning potatoes. You can cook this recipe with frozen mushrooms.

Recipe Ingredients:

  • Water - 3 liters
  • Honey mushrooms - 1 kg
  • Potatoes - 600 gr
  • Salt to taste - 25 grams according to the recipe
  • Butter - 100 grams
  • Onion - 1 pc.
  • Carrot - 1 pc.
  • Bay leaf - 2 pcs.
  • Allspice - 10 pcs.

Cooking mushroom soup recipe:

To prepare this recipe, you will need a saucepan with a capacity of at least 5 liters, preferably more. Pour 3 liters of water as per the recipe, you can immediately salt.

Cooking mushrooms for soup - first we need to clean the mushrooms from debris and wash, for this, put the mushrooms in a container of water and leave for 5-10 minutes, wash the mushrooms well and drain the water. It’s best to wash it under running water in a sieve after that, you don’t want sand in the mushroom soup, do you? Cut the mushrooms into pieces, not large.

The next step in the recipe is to peel the potatoes and sauté the vegetables for the mushroom soup.

As the water boils, you can add honey mushrooms, cook for 20 minutes over low heat, removing the noise with a soup slotted spoon.

The next step in the mushroom soup recipe is to add and boil the potatoes, the potatoes must be cut into medium-sized cubes.

We are preparing roasting for mushroom soup - roasting does not take much time, add one hundred grams of butter to a heated frying pan, a very tasty mushroom soup in butter, then add chopped onions and carrots on a fine grater. Fry until golden brown.

We add roasting to the mushroom soup and the final touch of the recipe is to add spices according to the recipe of the ingredients. So the mushroom soup is ready. Enjoy your meal!


This recipe will be more nutritious and healthier than the first recipe! This is the author's mushroom soup recipe! Once you have prepared this mushroom soup, you will no doubt be satisfied. Gives a very interesting flavor Chicken breast and smoked cheese!

Ingredients for mushroom soup with cheese and chicken:

  • Water 3 liters
  • Chicken breast - 500 grams
  • Smoked sausage cheese - 500 grams
  • Honey mushrooms - 1 kg
  • Potato - 500 grams
  • Salt 25 grams
  • Butter 100 grams
  • Dill greens - 25 grams
  • Allspice - 10 peas
  • Bay leaf - 2 pcs.

Recipe for mushroom soup with cheese:

Immediately without wasting time, put a pot of water and add some salt and bring to a boil, add the mushrooms, before that, the mushrooms must be washed well from debris and cut not very finely.

Peel potatoes and cut into cubes, grate and chop carrots for frying.

Add the chopped chicken breast to the mushroom, then add the potatoes. We cook for 10 minutes.

While all this is cooking, we make roasting for mushroom soup. According to the recipe, we use butter, heat the stewpan, add butter, then onions and carrots, fry over medium heat for 5 minutes, stirring, fry until light golden brown. Roasting for mushroom soup is ready.

Add the roast to the soup and immediately add the smoked sausage cheese, it must also be cut into cubes, finely. Cheese I recommend to use good, gostovsky. Otherwise, you can spoil the taste of the recipe.

Cook for 5 minutes, add dill, spices and remove from heat. Let it brew for 15 minutes and you can serve. The mushroom soup recipe is excellent! Enjoy your meal!

  • Variants of classic and cheese soup with mushrooms
  • Pickled or fresh mushroom soup with noodles
  • Benefits and versatility

Mushrooms are used to prepare many amazing dishes. Mushroom soup is rightfully considered a classic of any cuisine!

Among soups, one of the most nutritious and filled with vitamins is mushroom soup. According to many gourmets, mushroom soup is the most delicious, not only from fresh mushrooms, but also from frozen mushrooms.

Honey mushrooms grow mainly on stumps. They have a small hat up to 10 - 15 cm in diameter, yellowish or orange. It is important to remember that honey mushrooms have twins that are not suitable for food, so when using honey mushrooms, it is important to carefully examine them. Real mushrooms have a ring under the hat.

Before cooking mushrooms, they must be boiled in two waters (put in cold water, and after it boils, drain and pour another) for an hour. This is necessary to rid them of toxicity. After that, mushrooms can be dried, boiled, pickled, salted, baked, fried, and so on.

Variants of classic and cheese soup with mushrooms

Mushrooms are popular in different cuisines of the world, for example, many people love mushroom soup from mushrooms. It can be prepared from both fresh and frozen mushrooms.

Honey mushrooms grow in large clusters on trees.

To prepare it, simple and sophisticated at the same time, you will need:

  • 300 g honey mushrooms;
  • 0.5 kg of potatoes;
  • 5 st. spoons of sunflower oil;
  • 1 PC. carrots;
  • 1 onion;
  • 3 art. spoons of sour cream;
  • salt, pepper, herbs - to taste.

The technology for making soup is simple:

  1. Boil mushrooms for detoxification.
  2. Finely chop the mushrooms, rinse thoroughly, let the water drain.
  3. To boil water. Salt it and throw mushrooms into boiling water. Leave to cook for 15 minutes.
  4. While mushrooms are being cooked, potatoes are washed, peeled and cut. Then it is added to the mushrooms, and together they should boil for 30 minutes.
  5. During this time, you can cook the roast. Put a frying pan on the fire, heat the sunflower oil in it. Wash carrots and onions, peel and finely chop. It is better to clean and cut the onion first. Put it in a frying pan, then finely chop the carrots and add to the already fried onions. Fry everything together for 10 minutes until it acquires a delicate golden hue.
  6. When the roast is ready, put it in the soup. Add salt, pepper, herbs to taste.
  7. After everything is cooked, cover the pan with a lid and let it brew for another 10 minutes. Before serving, top with sour cream.

In addition to the usual soup, cheese soups are delicious with mushrooms. For example, pink cheese soup with mushrooms. For him you will need:

  • 400 g mushrooms
  • 500 g potatoes;
  • 200 g of processed cheese or hard;
  • bulb;
  • 1 carrot;
  • salt, pepper, basil;
  • 2 tbsp. spoons of tomato paste;
  • 3 art. spoons of sunflower oil.

Honey mushrooms should be cooked for no more than 30 minutes.

Its recipe is quite simple:

  1. Boil mushrooms.
  2. Boil water, salt, put chopped mushrooms into it.
  3. Cut the peeled potatoes into small cubes and add to the container after 15 minutes.
  4. Make a frying (finely chop the peeled onions and carrots, put in a frying pan with hot oil). Fry for 10 minutes, stirring. Add tomato paste and fry for another 3 minutes.
  5. After that, add the roast to the pan.
  6. Grate the cheese on a fine grater and add to the soup. Salt, pepper. Cook for another 15 minutes.
  7. Add the basil 5 minutes before it's done.

This soup can be served both hot and cold.

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Pickled or fresh mushroom soup with noodles

You can cook with mushrooms not only potatoes, but also rice, pearl barley, noodles and much more. Mushroom mushroom soup with noodles can, for example, be cooked even without potatoes.

Based on a 3-liter pot of soup, for its preparation you need:

  • 0.5 kg of mushrooms;
  • 2.5 liters of water (you can use 2 if you want thicker);
  • 0.5 cups of vermicelli or noodles (more or less);
  • 1 small onion;
  • 1 medium carrot;
  • 1 small tomato;
  • butter;
  • salt, seasonings - to taste;
  • greens, 2 bay leaves.

Mandarin gives the mushroom soup an original taste and aroma.

  1. After the mushrooms are pre-processed, they are cut (if they are small, then you can not cut) and boil for 20 minutes in boiling water, after salting it. The foam is removed.
  2. While the mushrooms are cooking, finely chopped onion, grated carrots and mashed, peeled tomato are fried in a pan with butter in a pan with butter.
  3. Roasting and noodles are added to boiling water. All this is cooked for another 10 minutes, until the noodles are cooked.
  4. 5 minutes before readiness, greens and bay leaf are added.

It should be noted that these mushrooms make excellent dishes. Even if they were marinated, the original taste of the marinade will give mushroom mushroom soup a unique flavor!

To prepare soup with pickled mushrooms you will need:

  • 2.5 liters of water;
  • 0.3 kg of potatoes;
  • 0.3 kg of mushrooms;
  • 3 art. spoons of sour cream or 100 g of cream;
  • 1 onion;
  • 1 carrot;
  • 3 cloves of garlic;
  • vegetable oil;
  • salt, pepper, bay leaf, herbs.
  1. To boil water. Salt. Dip the chopped potatoes into it.
  2. While the potatoes are cooking, finely grate the peeled carrots and chop the onion. Finely chop the garlic. Put everything in a frying pan with hot oil. Wait until the frying acquires a golden hue, add finely chopped mushrooms to the pan. Fry, stirring, 4-5 minutes.
  3. Put the contents of the pan in a saucepan, salt, pepper, add sour cream or cream.
  4. Bringing to a boil, rearrange to low heat and cook for another 10 - 15 minutes.

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Benefits and versatility

Celery enhances the benefits of eating mushrooms.

Recipes for soups with mushrooms are incredibly diverse. Each chef has his own little tricky secret on how to make his soup unique and unforgettably tasty.

In soups, you can cook frozen, fresh, pickled, and dried mushrooms. They can be combined with cereals, legumes, dumplings and so on. You can cook on broths, decoctions and even on milk! And other vegetables go great in such soups.

So, to increase the benefits of using honey mushrooms, celery can be included in the recipe. Mushrooms contain a lot of minerals, such as calcium or iron; many vitamins, including B2 and C.

In 100 g of mushrooms there are 0.5 g of carbohydrates, 2.2 g of proteins and only 1.2 g of fat. At the same time, they are very nutritious, and their calorie content is only 17 kcal per 100 g. In combination with celery, in which experts found a lot of vitamins (B1, A) and macronutrients (calcium, phosphorus) and whose calorie content is slightly lower than that of mushrooms ( 13 kcal per 100 g of product), soup made from such mushrooms will be not only tasty and healthy, but also dietary!

In addition to celery, they go well with parsley. If we talk about seasonings, then even soy sauce is well suited to such dishes.

It is important to remember that mushroom dishes are a real find for those who fast, for vegetarians, for those who are sick and for those who are limited in time.

It can be safely given even to small children. Especially for this, there is a recipe for mushroom puree soup from mushrooms, which will not leave adults indifferent.

Mashed mushroom soup can be varied with sour cream, cream or a small amount (up to 100 grams) of finely grated cheese. Dairy products are added to the soup 5 minutes before the fire under the pan is turned off. Such a soup, by the way, can also be prepared from dried mushrooms.

For its preparation, the following ingredients are needed:

  • 400 g potatoes;
  • 400 g honey mushrooms;
  • 1 small onion;
  • 1 medium carrot;
  • 4 tbsp. tablespoons of vegetable oil;
  • 100 g of celery root (you can without it);
  • greens, salt, spices - to taste (for example, dill and ground black pepper).
  1. Honey mushrooms are boiled (20 minutes).
  2. While the mushrooms are cooking, the potatoes are peeled and finely chopped. It is placed in hot fresh water and also boiled (20 minutes).
  3. Then mushrooms are added to the potatoes and everything is cooked together for 10 minutes.
  4. Peeled, finely chopped celery root is boiled separately.
  5. Onion and carrot rubbed on a fine grater. Fry for 10 minutes in hot oil.
  6. When everything is cooked, mushrooms, potatoes, celery and frying are chopped in a blender. Puree is mixed in a saucepan. Salted, spices are added. Then everything is filled with a small amount of water.
  7. The mixture is brought to a boil. When the soup becomes thick in consistency, it means that it is ready.

Mushroom dishes are simple, tasty and healthy. In addition, they are quite affordable, because now it is not necessary to pick mushrooms on your own to please yourself and your loved ones: you can buy them on the market or in a store at a very reasonable price.

Mushroom first course is cooked from both freshly harvested and dried or frozen mushrooms. Honey mushroom soup is tasty, healthy, easy to prepare, almost everyone loves it. You can use directly collected mushrooms, you just need to sort them out, cut off the tips of the legs, and wash them thoroughly. You can use the recipe for cooking from dried or frozen mushrooms.

You can cook it in chicken or meat broth, but mushrooms are so peculiar, tasty, aromatic that you can do without broth.

Ingredients, like any other soup:

  • Potatoes, a few pieces, so that it does not turn out liquid;
  • Onions fried in sunflower oil;
  • Vermicelli.

Prepared mushrooms are boiled for several minutes in boiling, salted water to taste, then potatoes are laid there, cut into small cubes, and then fried onions. All this boils over medium heat until the potatoes become soft. A little vermicelli is added, cooked for another 5 minutes. Just before the burner is turned off, the dish is seasoned with finely chopped dill and parsley. You can put sour cream or mayonnaise on a plate - for an amateur. Vermicelli can be replaced with rice, buckwheat or barley.

For example, a recipe with buckwheat can be given: mushrooms are boiled in water salted to taste for about half an hour, buckwheat and raw onion, cut into rings, are added. As soon as the buckwheat is ready, a glass of milk is poured into it, greens are poured.

Variations are allowed. So, if the onion is fried, then you can add grated or finely chopped carrots there. You can add green peas to the finished dish, season with black pepper. In any case, mushroom soup will be the most delicious dish containing, moreover, a lot of vitamins and proteins.

Mushroom cream soup

One of the varieties of such dishes is mushroom soup in the form of mashed mushrooms. To get it, you need to boil mushrooms in salt water, then separately - potatoes (add a bay leaf to it). Fry the onion, put the mushrooms in the same pan. When fried, mix everything and beat with a blender or mixer. Pour this mixture with the resulting broth from under the potatoes (remove the bay leaf), boil, season with herbs, let it brew and cool slightly. Add butter. This dish is dressed with sour cream or cream.

If you want to cook mushroom dish on meat or chicken broth, you may like a recipe that uses celery: peel and cut its root into thin strips, fry using vegetable oil. Cook mushrooms until ready. In a saucepan with boiled salted broth, celery, mushrooms, cubes are transferred raw potatoes. add a little oatmeal. When everything is soft, pour dill, parsley, cilantro.

In addition to fresh mushrooms, you can also take pickled ones or use frozen ones, in the same combinations.


Proportions when cooking such dishes

The average ratio of the components that are placed in the mushroom soup from mushrooms:

  • Mushrooms - 250-300 grams;
  • Potato - 1 large tuber;
  • Bulb - 1 small head;
  • Water or broth - 3-4 cups;
  • Groats or vermicelli - 3 tablespoons.

From frozen mushrooms in broth. Moreover, you can cook it in different ways, so this first one will not be boring for a long time.

A simple soup made from frozen wild mushrooms

Mushrooms are pre-thawed - preferably slowly, in natural conditions. Then they are well washed - most often honey mushrooms are not processed in any way before freezing, that is, they are stored with the remnants of the earth and forest debris. When the water drains, the mushrooms are finely cut and poured into salted boiling water. After a quarter of an hour of boiling, potato cubes are laid in the future soup from frozen mushrooms. While they are cooking, frying is done from finely chopped onions and grated carrots. It is added to the dish when the potatoes are ready. A couple of minutes after the reunification of all components, the fire is extinguished, seasonings and chopped herbs are introduced into the frozen mushroom soup, and it is left to infuse for 10 minutes.

Cheese soup

If you are not too fond of such a modest soup, you can enrich additional ingredients. For example, cheese. But such a soup is prepared in a slightly different way: thawed, washed and strained mushrooms are fried until the color changes and excess water evaporates. Finely chopped carrots and onions are added towards the end of frying; how to get golden - introduce strips of bell pepper. The broth is heated in a saucepan (or just water, but it tastes better with broth). When the liquid boils, frying is laid, and after three minutes of cooking - potato straws. After making sure that the potatoes are ready, start pouring a little grated processed cheese, vigorously stirring the frozen mushroom soup so that the cheese does not clump. At the very end, salt and spices are added, and the soup rushes to the table.

Bean mushroom soup

The longest cooking component in it is beans, so they will have to be soaked in advance, preferably in the evening. For a harmonious taste of beans, 100 g per quarter kilo of mushrooms is taken. In the morning, the beans are poured with fresh water and boiled over moderate heat. Half an hour later, mushrooms are poured into them - they go whole, uncut, into such a soup of frozen mushrooms. Two pieces of onions and carrots are cut (root crops can be rubbed) and placed in a saucepan. Please note: you do not need to fry them. Before removing the soup, it is salted and peppered, and already in the plates it is seasoned with herbs and a piece of butter. Very interesting taste! Just do not try to add potatoes - instead of it, beans are here, and its absence is a special highlight of the taste.

Mushroom noodle soup

It is with her that pasta will not work. The beginning is traditional - 200 g of mushrooms are thawed, cut and boiled for about 15 minutes. Large potatoes are peeled, rubbed and poured into mushrooms. Two onions and a carrot are roasted and sent after the potatoes. When the mushroom soup from frozen mushrooms boils again, noodles are poured (two and a half times less than mushrooms) and the pan is left on fire for the time indicated on the package with pasta. Shortly before the end, tomato paste (two spoons) is poured into the soup, it is peppered, salted and flavored with parsley, which will need to be removed after turning off the fire.

Soup puree

Very mushroom soup - the photo clearly demonstrates how appetizing the result is. Mushrooms (a third of a kilo) are defrosted if you got them frozen; fresh must be boiled, frozen - only thawed. Large potatoes are cut into cubes and boiled. The chopped onion is allowed to become transparent in butter, after which mushrooms are added to it and stewed for about a third of an hour. Ready potatoes are caught with a slotted spoon and loaded into a blender along with roasted mushrooms. Having achieved a puree-like state, the mass is transferred to the water from under the potatoes. With stirring, the soup is brought to a boil, a glass of cream or milk is poured into it, and the gas is turned off. After a few minutes of infusion, you can start dinner.

from honey agaric

It is cooked in approximately the same way as usual, only instead of broth is used mushroom decoction. To make the soup more fragrant and rich, mushrooms should be taken a pound. Thawed and washed, they are placed in boiling water for a quarter of an hour. Cut mushrooms or not - at your discretion. Smaller ones will be more beautiful whole. Next, four potatoes are introduced, chopped into cubes or sticks. As soon as the soup boils again, half a glass of buckwheat-unground buckwheat is poured in, it cooks quickly and does not stick together. Roasting is made from onions and carrots, added to the pan with salt and seasonings. You can turn it off after ten minutes.

Soup with brisket

It makes a very tasty mushroom soup. Mushrooms and meat (buy better beef, it is not so fatty) should be taken equally - 300-400 grams per three-liter pan. First, the broth is cooked from the chopped brisket. This will take about an hour. Forty minutes later, when the foam stops appearing, defrosted mushrooms are placed in the broth. Boiled - six chopped potatoes, salt and paprika are thrown into the pan. Ten minutes later, a frying of two carrots and two onions is added. The readiness of the soup is determined by the potatoes. And it tastes better sprinkled with dill and sour cream.

Mushroom soup in a slow cooker

What is good about this device is that it eliminates many culinary actions. For example, to make soup from frozen mushrooms, chicken pieces, a couple of chopped potatoes, grated carrots, a whole onion, a spoon or two of washed barley, seasonings, a dill stalk and a third of a kilogram of thawed mushrooms are immediately laid in a bowl. Water is poured - depending on the volume of the bowl - quenching is set for an hour forty - and you can go look for another useful or enjoyable activity. As the timer calls, laurel and dill are taken out, plates of two cloves of garlic and chopped onions and dill are thrown in. Another twenty minutes of the same mode - and you can call the table.

Nice addition

The most delicious is frozen mushroom soup with garlic croutons. They are made quickly, and eaten even faster. Garlic is crushed (in a crush or by means of a meat grinder), mixed with salt, vegetable oil and chopped herbs, which was at hand. Black bread is cut (either sliced ​​or diced, as you prefer) and fried in sunflower oil. When it is almost ready, dressing is added to the pan. With mushroom soup - that's it!

Any mushroom soup is tasty and fragrant. From the photo, evidence is looking at you - dishes prepared according to different recipes.

Among soups, one of the most nutritious and filled with vitamins is mushroom soup. According to many gourmets, mushroom soup is the most delicious, not only from fresh mushrooms, but also from frozen mushrooms. Let's look at the recipe for soup with frozen mushrooms.

Main Ingredients

Ingredients:

  • Potato - 0.5 kg
  • Honey mushrooms - 0.3 kg
  • Vegetable oil - 5 tablespoons
  • Onion turnip - 1 piece
  • One big carrot
  • Salt, pepper and other spices - to taste
  • Sour cream - 3 tablespoons
  • Favorite green.

Step by step recipe for frozen mushroom soup

First you need to pre-prepare the mushrooms - defrost, rinse them and put them in a colander in order to drain excess water. Then be sure to finely chop the mushrooms. At this time, put a pot of water on the stove. As soon as the water boils, you will need to add a little salt there and add chopped mushrooms. Let them cook for about 15 minutes.

Meanwhile, cut the potatoes. Add the diced potatoes to the pan and cook for about 30-40 minutes. Set aside the pot for this time on the far burner so that it does not interfere with you, because now we will move on to the second main component of the soup - roasted vegetables.

While the base of the soup is cooking, prepare the roast. We put a frying pan on the fire, pour in sunflower oil and cut the onion into small cubes. It is necessary to fry it until transparent, and only then add the grated carrot to the onion. Fry until golden brown. This frying gives the soup a special taste, the aroma of fried onions. But in no case do not overcook, otherwise the onion will give the soup only the smell of burning!

When the roast is ready, add it to the mushroom soup with frozen mushrooms. Now add salt, pepper and chopped herbs. Then let the soup brew for about 10 minutes.

Mushroom soup with cheese

Love to experiment? If so, try making a soup with frozen mushrooms and cheese. You can take both processed cheese and cheese for this. durum varieties like Parmesan.

You can also cook soup puree from frozen mushrooms. It is prepared in exactly the same way as regular mushroom soup with frozen mushrooms, but when the soup is ready, you need to chop the mushrooms and potatoes in a blender. This soup is best served with coarsely chopped greens and a crispy white loaf.

Various spices can be added to mushroom soup, for example: sweet pea, bay leaf, savory, cloves, basil. These spices will give the soup a special spicy, refined flavor.

Recently, soup with frozen mushrooms is served with croutons in a special garlic sauce or gas station. To prepare them, cut any black bread into portioned pieces, pass the garlic through a meat grinder or garlic press. Then put the bread to fry in sunflower or olive oil in a frying pan. At this time, salt the garlic, add a little vegetable oil, salt and any greens. At the end of toasting bread, add the resulting garlic dressing. Hooray, the croutons are ready!


However, in no case should you overdo it with garlic, as the smell of garlic can overshadow the entire bouquet of mushroom soup flavors. Also, sour cream is added to mushroom soup with mushrooms to give it a soft taste, and those who follow their figure and consider mushroom soup to be very high-calorie can add a celery stalk to it, which has a negative calorie content (when it is digested, more calories are spent than it contains ).

And for lovers of a hearty meal, there are options for mushroom soup with meat, chicken and even fish broth. This soup will be appreciated, most likely, only by true meat lovers. Rice or noodles can be used instead of potatoes as a base for soup. Don't forget to rinse the rice a few times in cold water or the soup will change consistency!

There is an option to serve chilled mushroom soup with frozen mushrooms. In this case, it must be served with sour cream and dill. This option is especially good in the hot summer season. To better understand how this dish is prepared, see the recipe for frozen mushroom soup with a photo.

I hope you enjoyed this recipe and learned how to make mushroom soup with frozen mushrooms. Enjoy your meal!

Step by step cooking recipes delicious soup from pickled mushrooms

2018-06-30 Natalia Danchishak

Grade
prescription

7631

Time
(min)

servings
(people)

In 100 grams ready meal

4 gr.

3 gr.

carbohydrates

11 gr.

82 kcal.

Option 1. Classic Pickled Mushroom Soup Recipe

You can cook homemade mushroom soup not only from fresh, dried or frozen mushrooms. No less tasty it is obtained from pickled mushrooms. You can use any: oyster mushrooms, mushrooms, champignons, etc.

Ingredients

  • 250 g pickled mushrooms;
  • 10 ml sunflower oil;
  • 50 g of rice cereal;
  • 15 g green onions;
  • bulb;
  • egg;
  • a slice of garlic;
  • sea ​​salt;
  • two carrots.

Pickled mushroom soup recipe step by step

In a small saucepan bring water to a boil. Rice is washed and put in boiling water. Stir, lightly salt and cook until tender.

We clean from the husk and finely chop the onion. Cut the skin off the carrots and grate it. Chop the garlic slice finely. Saute vegetables in hot oil until soft.

We take out the mushrooms from the brine, rinse under running water and cut into small pieces. We send it to the pan and fry, stirring, for three minutes. We send the mushroom fry to a saucepan, stir and bring to a boil.

Shake in a separate bowl a raw egg. We introduce the egg mixture in a thin stream into the soup, constantly stirring with a whisk so that it disperses into threads. As soon as the contents boil, remove from heat. Add chopped green onion and insist a few minutes.

Soup can be served in an original way by laying it out in portioned clay pots with lids. Be sure to rinse the pickled mushrooms under running water.

Option 2. A quick recipe for pickled mushroom soup with ham in a slow cooker

Pickled mushroom soup with ham is a savory first course that tastes like hodgepodge. A slow cooker will greatly facilitate the cooking process.

Ingredients

  • 100 g pickled mushrooms;
  • a pinch of sea salt;
  • 150 g of ham;
  • pinch ground pepper black;
  • bulb;
  • Bay leaf;
  • bulb;
  • 20 ml sunflower oil;
  • four potatoes;
  • 10 g of tomato paste;
  • garlic - two slices.

How to quickly cook pickled mushroom soup in a slow cooker

We clean the garlic and onion from the husk. Finely chop the last, and chop the garlic on a fine grater.

Pour sunflower oil into the multicooker pan and put chopped vegetables into it. We start the program "frying". Set the time to ten minutes. Saute, stirring, with a wooden spatula.

Peel off the skin and cut the potatoes into small pieces. We send it to the rest of the vegetables, stir and start the “baking” program. Cook, stirring, for ten minutes.

Remove mushrooms from marinade and chop into cubes. We do the same with ham. We send everything to the potatoes. Salt, pepper and put the bay leaf. We transfer the device to the "soup" mode. Pour in water and close the lid. Set the time to half an hour.

Pour the soup into bowls and serve with garlic croutons. When serving, you can add sour cream. It is advisable to soak pickled mushrooms in water for half an hour.

Option 3. Pickled mushroom onion soup

This is one of the most savory varieties of pickled mushroom soup. For cooking, use pickled mushrooms in a marinade with a high content of vinegar.

Ingredients

  • ten small onions;
  • sunflower oil;
  • 400 g of beef bones;
  • spring water;
  • half a can of pickled mushrooms with marinade;
  • black pepper - six peas;
  • carrot;
  • two bay leaves;
  • three sprigs of dill and parsley.

How to cook

We clean the onion heads from the husk. Shred with thin feathers. Heat sunflower oil in a skillet over medium heat. We spread the onion in it, stir, twist the fire until quiet and simmer, stirring regularly, until a dark caramel color. This will take approximately two hours.

We wash the beef bones, place them in a saucepan with a volume of three liters, fill it with water and bring to a boil. We're making noise. We clean the carrots and put them in the broth. We also send peppercorns and bay leaves here. Cook the broth over low heat for three hours. Then we filter it.

Remove the mushrooms from the marinade and cut into small pieces. Pour the marinade into the onion, mix, cover with a lid and cook for another three minutes. Add mushrooms, stir and simmer for five minutes.

We put the strained broth on a strong fire and bring to a boil. We spread the onion-mushroom roast, stir and cook from the moment of boiling for three minutes. Add chopped herbs, salt, cover and boil for five minutes.

The soup will turn out even tastier if it is insisted for a day before serving. Bouillon is made from bare bones. If desired, you can cook it from cubes.

Option 4. Pickled mushroom soup with barley

Pickled mushroom soup is appetizing and very tasty. Pearl barley will add density and make the dish satisfying.

Ingredients

  • 300 g pickled mushrooms;
  • fine rock salt;
  • 75 g of pearl barley;
  • vegetable oil;
  • four potatoes;
  • two and a half liters of filtered water;
  • bulb;
  • Bay leaf;
  • three cloves of garlic;
  • 75 g sour cream.

Step by step recipe

We wash pearl barley under the tap. Peel potatoes, wash and cut into thin bars, leaving one tuber whole.

Remove the mushrooms from the marinade, pat dry and cut into thin slices. We free the slices of garlic and onion from the husk. Finely chop the vegetables.

We put pearl barley in a saucepan, fill it with filtered water and put it on fire. We wait for the boil and put a whole potato tuber. Saute garlic and onion vegetable oil until lightly browned, add sour cream and simmer for three minutes.

Take out a whole potato tuber and mash with a fork until mashed. We return to the pot. Here we send potatoes, cut into bars. As soon as the soup boils, add mushrooms and fried onions with sour cream. Salt, put the bay leaf and season with spices. Cook on low heat for seven minutes.

Instead of pearl barley, you can add any other cereal to the soup. The soup will turn out even tastier if the pickled mushrooms are lightly fried in butter beforehand.

Mushroom soups are known for their nutritional properties, they will help satisfy your hunger for a long time. Honey mushroom soup is suitable for those who follow a non-strict diet and avoid high-calorie dishes. Frozen or canned mushrooms can be found in stores all year round.

Recipes for soups with these mushrooms are distinguished by a variety of tastes and varying degrees of difficulty in cooking. It is worth starting with a simple first course with mushrooms and potatoes, and then move on to more complex ones, such as cheese soup.

An easy first course

Soup with mushrooms and potatoes is prepared quickly and does not require special knowledge in cooking. The recipe refers to fresh mushrooms, but if the mushroom season has not yet begun, then canned ones are also suitable.

Honey mushrooms are cut into small pieces and fried for a couple of minutes in a non-stick pan (or in a small amount of vegetable oil).

Bring water to a boil in a saucepan and put small cubes of potatoes into it, then grated carrots and finely chopped onions.

At the same time, you can salt, pepper, mix and, if necessary, add more spices in accordance with the preferences of the one who prepares the soup. Put chopped mushrooms in a saucepan and cook on the same fire for 10 minutes.

Then turn off the stove and leave the pan on it for another 15 minutes. Ready soup in a plate, you can sprinkle with herbs, add sour cream.

Cheese soup with mushrooms

This soup is surprisingly tender and creamy. Due to the presence of cheese in the recipe, it is more high-calorie.

Products:

  • 200 g frozen mushrooms;
  • 1 liter of pre-cooked broth (on any meat or vegetable);
  • 4 small potatoes;
  • 2 small processed cheese;
  • 100 g of onion;
  • 50 g grated carrots.

Cooking time: 30 min.

Calorie content in 100 g of soup: 120 kcal.

Honey mushrooms are fried in a frying pan with vegetable oil until excess water evaporates (they do not need to be defrosted first).

Finely chopped onions and carrots, grated coarsely, are fried until golden brown onions in vegetable oil and mixed with mushrooms. The broth is brought to a boil on the stove. After it boils, they throw roasted mushrooms into it.

The fire is made weaker and boiled for about five minutes, after which they throw potatoes cut into small squares or strips. Set the heat to medium and cook until the potatoes are ready.

The curds are rubbed on a fine grater or chopped in a blender, and at the moment the potatoes are ready, they are gradually added to the soup, while stirring it. The cheese should disperse in the broth, not sticking together in separate large lumps.

After the broth becomes almost homogeneous, the soup can be considered ready.

You can serve the dish with herbs and white bread toasts.

Soup with frozen mushrooms and noodles

Satisfying diet soup obtained from frozen mushrooms with chicken breast. It is good to eat it in winter, remembering the autumn trips for mushrooms in the forest.

Products:

  • 400 g chicken breast(wash under the tap with cold water and dry with a napkin);
  • 2 medium sized carrots;
  • 2 white onions;
  • 2 g of salt and pepper;
  • 50g fresh celery stalks (optional if you can't buy it)
  • 200 g frozen mushrooms;
  • 100 g of noodles (preferably buckwheat);
  • 5 peas of allspice;
  • 3 liters of water;
  • 2 tbsp. l. rast. oils;
  • greens: parsley, green onions for decoration in a plate.

Time required for cooking: 1.5 - 2 hours.

Calories per 100 g: 30 kcal.

Chicken, 1 carrot and 1 onion, cut in half, are boiled in 2 liters of water over low heat. You can also add some parsley. The broth is lightly salted, peppercorns fall asleep. Boil the chicken for 1 hour, removing the foam that appears on the surface. When the broth is ready, the carrot and onion halves are removed from it.

Honey mushrooms are thawed in a heated pan until the excess liquid is gone. Then they need to be fried a little in vegetable oil and poured into the broth.

Uncooked onion, carrots and celery are cut very finely (carrots can be grated), lightly fried and added to the broth 10 minutes before the soup is ready, after removing the chicken from it. Then bay leaves are added to the pan, the stove is turned off and the soup is left to languish under the lid for 10-15 minutes.

During this time, noodles are boiled in salted water in a separate bowl (you can follow the instructions on the package). Do not add noodles to the broth. It is laid out directly on a plate, and poured with mushroom soup on top, put boneless chicken cut into pieces and sprinkled with herbs.

Dried mushroom soup with chicken

Dried mushrooms are easier to get after the end of the season. They are also able to give the soup a rich mushroom flavor and aroma.

Products:

  • 200 g chicken breast (wash and dry with a napkin);
  • 200 g of any noodles or pasta;
  • 1 onion;
  • ½ kg of dried mushrooms;
  • 2-3 potatoes
  • salt and pepper according to preference.

Cooking time: 40 min.

Calories per 100 g: 72 kcal.

For making soup dried mushrooms you will have to first leave them in water for a couple of hours so that they become soft. In the water in which the mushrooms were soaked, you can later boil the soup itself (but this should not be the first water that the mushrooms were poured in, that is, they are washed several times first).

After draining the water into the pan, the mushrooms are fried in any vegetable oil over medium heat until their volume decreases by about 1.5 times. Then add the mushrooms to a saucepan with drained water, salt and set to cook on the stove, turned on over medium heat. Finely chop the onion and potatoes and send them to the broth.

After 10 minutes, we fall asleep pasta, cook for 15-20 minutes, after which we check the readiness of the potatoes. If it is cooked, then the soup is ready. You can let it sit for another 10 minutes before serving.

They eat soup with or without sour cream, you can sprinkle it with herbs and crackers.

Recipe for a delicious dish of pickled mushrooms

This light soup uses pickled mushrooms and chicken eggs to garnish on a plate.

Products:

  • 700 g pickled mushrooms (it is better to cook them whole);
  • 3 potatoes;
  • 1 carrot;
  • 2 chicken eggs (their number depends on the number of servings - put a half or two halves in one plate);
  • 1 onion (or 2 if they are small);
  • herbs and salt according to preference.

Cooking time: 1 hour

Calories per 100 g: 43 kcal.

Pickled mushrooms are poured with water in a saucepan and the broth is boiled until the mushrooms sink to the bottom. At this stage, you can salt the water. If necessary, salt can be added at the end of the preparation of the soup. If foam appears on the surface during cooking, it must be removed.

After the mushrooms are ready, they are thrown into a colander, and finely chopped potatoes are boiled in the broth. With sufficiently small cuts, 15 minutes should be enough for cooking potatoes. During this time, lightly fry finely chopped onions and carrots in vegetable oil. When the onion turns golden, pour the mushrooms into the pan. The fire is slightly increased and the frying is cooked for another 10 minutes.

Then it is poured into the broth and boiled until it boils. Boiled can be added to a bowl of soup egg(chopped, half, slice - as you like), sprinkle the soup with herbs.

The basic rule for preparing delicious and healthy soup with honey mushrooms lies in the choice quality products. All ingredients must be fresh. When choosing mushrooms, you need to be especially careful - consult with experienced mushroom pickers, buy already collected mushrooms only in trusted places, monitor the expiration date of canned, pickled mushrooms.

It is better to collect mushrooms from mid-August until the time of the first frost. At this time, mushrooms have the best nutritional properties. After harvesting, the lower part of the leg is cut off, the mushrooms are washed and soaked in water for an hour or two for easier cleaning.

Soup with mushrooms is cooked over low heat so that the broth does not become cloudy. You can add any meat, pasta, cereals, vegetables to the company to mushrooms. Their taste goes well with almost all products. Except that fish soups almost never cook with mushrooms, rather fish you can bake with them. But this is a matter of taste.

To enhance the flavor of mushroom soup, you can add a tablespoon of dried porcini mushrooms to it.

Cooking mushroom soup with mushrooms is not difficult if you do everything as described in the recipe. The finished first course will surely appeal to all family members.