White mushroom soup – 5 recipes

Ksyusha Garastyuk • 08/23/2018

Snow-white mushrooms are the most delicious, nutritious and fragrant. Boletus mushrooms can change the richness of the meat, and give any dish an incomparable smell. You can prepare white mushroom soup using dried, fresh or frozen boletus mushrooms.

It is recommended to soak the dried ones for several hours in water, or even better, in milk - they will become as if they were fresh. If the mushrooms are fresh, then it is also recommended to keep them in water, but even less - 15 or 20 minutes.

In order not to overcook the mushrooms in the soup, you can navigate this way: if the mushrooms have sunk to the bottom of the pan, then you can take them out or add the rest of the ingredients to them.

The mushroom broth comes out rich. If you want to make the mixture denser, you should add fried flour.

It is not customary to season this generous dish with spices, so as not to interrupt the taste of snow-white mushrooms, but it is welcome to decorate it with herbs and croutons when serving.

Traditional white mushroom soup

If you like clear broth, then the recipe for regular mushroom soup is perfect. This soup is prepared from new snow-white mushrooms, but if desired, they can be replaced with pickled ones.

Ingredients:

200 gr. white mushrooms;
1 carrot;
1 onion;
3 potatoes;
salt;
perey;
green onions.

Manufacturing:

Chop the freshest mushrooms and place them in boiling water. Cook for about half an hour, constantly skimming the foam from the broth.
Grate the carrots and cut the onion into cubes. Fry the vegetables until golden brown.
Cut the potatoes into cubes.
When the mushrooms are cooked, remove them with a slotted spoon and lightly fry them in sunflower oil.
Place the potatoes into the bubbling broth and let them cook for 10 minutes.
Add roasted vegetables to the mushroom broth. Add some salt.
Add mushrooms to the soup. Let it simmer for 3 minutes. Turn off the stove, cover with a lid, and leave for 20 minutes.
Serve with herbs and black pepper.

Cream soup of white 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 creamy boletus soup.

Ingredients:

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

Manufacturing:

Boil the mushrooms. Pour the mushroom broth into a separate container.
Cut the onion into cubes and fry.
Fry the mushrooms in a frying pan with cream and flour.
Fry the croutons separately in olive oil, adding squeezed garlic.
Combine mushrooms and onions into one mass. Using a blender, adjust the thickness of the puree, constantly adding mushroom broth.
Serve the soup topped with leek rings and croutons.

White mushroom soup

The creamy soup is even thicker. It can also be given a creamy taste by frying the mushrooms in cream or adding them during the puree process.

Ingredients:

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

Manufacturing:

Wash the mushrooms and boil them in salted water. Do not pour out the broth.
Boil the potatoes separately.
Cut the onion into cubes and fry.
Blend the mushrooms, potatoes and onions with a blender, adding mushroom broth little by little.
Finely chop the greens and sprinkle on top. Serve with sour cream.

Soup with beans and porcini mushrooms

Beans make the soup the most satisfying and thick. Its snow-white variety mixes better with porcini mushrooms.

Ingredients:

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

Manufacturing:

Cut the mushrooms into pieces and boil for 30 minutes. Skim off the foam constantly.
Grate the carrots and cut the onion into cubes. Fry them in butter.
Remove the mushrooms from the broth and fry them in butter.
While the mushrooms are frying, dip the diced potatoes into the mushroom broth. Leave the soup to simmer for 10 minutes.
Add carrot and onion frying.
Add beans to the soup, then mushrooms. Add some salt.
Let the soup simmer for 5 minutes, cover and leave for 20 minutes.
Sprinkle generously with chopped parsley.

Cheese and mushroom soup

Cheese makes the soup tender, gives a special taste and increases the smell of wild mushrooms. It is recommended to serve this soup with croutons and a sprig of parsley.

Ingredients:

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

Manufacturing:

Boil mushrooms in water until half cooked.
Add diced potatoes.
When the broth boils again, add processed cheese. To make them melt faster, it is better to cut them into slices. The soup must be stirred constantly, making sure that the cheese has completely melted.
Cut the onion into cubes and fry until golden brown.
Add onions to the soup. Add some salt.
Let the finished soup brew for 15-20 minutes.
Before serving, sprinkle with grated cheese and black pepper.

With porcini mushrooms you can prepare a traditional clear soup or create a puree soup. Cream and cheese make the taste more delicate. If you want to reduce the calorie content of the dish, then add unfried vegetables and mushrooms to the soup.

Mushroom soup from snow-white mushrooms: TOP-4 recipes

Manufacturing secrets
Mushroom soup made from new white mushrooms
Mushroom soup made from dried white mushrooms
Mushroom soup made from frozen white mushrooms
Mushroom soup pureed from snow-white mushrooms
Video recipes

Any soup will be royal if it is made from snow-white mushrooms. Soup with porcini mushrooms is rich, rich, and has a mushroom smell and taste. This soup has long been considered a unique gourmet dish. But any inexperienced cook can cook it. This is an express dish that will help out in the most unexpected situation, because... The stew is prepared very quickly and does not require any special knowledge or effort. We offer the TOP 4 recipes for making mushroom soup from snow-white mushrooms.

Manufacturing secrets

Naturally, the main ingredient for traditional mushroom soup is white mushrooms. They come fresh, pickled, salted or dried.
The soup will have the deepest taste if it is prepared from dried mushrooms, and not with fresh fruits. In addition, dried mushrooms retain their beneficial characteristics forever.
When preparing a dish from dried mushrooms, no additional seasonings are actually used in order to preserve their natural taste.
Vegetarian vegetable mushroom soup will become richest if you add finely chopped or grated processed cheese at the end of cooking.
The most high-calorie and satisfying mushroom soup will be made with chicken, fish or meat broth. You can also add any cereals and vermicelli to make the dish fuller. Snow white mushrooms mix well with beans, rice, buckwheat, semolina, and oats.
Mushroom puree soup is made from potatoes and seasonal vegetables. The boiled products, excluding mushrooms, are blended into a homogeneous puree. Such a soup must contain a sufficient amount of water so that instead of the first course it turns out to be just a tasty side dish.
Mushroom soup will be special if you add pieces of bacon, ham, meatballs, dumplings, and dumplings to it.
Mushroom soup will look most picturesque if it is decorated with green peas or green beans.
The freshest mushrooms can be boiled immediately, or fried ahead of time. The roasting process will release the unique mushroom aroma.
The density and thickness of the soup will be given by flour fried in a frying pan, and later diluted in a small amount of broth.
Mushroom soup is served hot, with sour cream, croutons and herbs. You can add sour cream sauce with garlic and herbs separately.

Mushroom soup made from new white mushrooms

Mushroom soup made from new snow-white mushrooms is hearty, rich in flavor and nutritious, because... White mushrooms are very high in calories. This stew will have a wonderful smell even if you use very few mushrooms.

Calorie content per 100 g - 165 kcal.
Number of servings - 3
Production time - 45 minutes

Ingredients:

Fresh snow-white mushrooms – 300 g
Salt - to taste
Potatoes - 3 pcs.
Greens - a bunch
Flavored peppercorns - 3 pcs.
Garlic - 1 clove
Carrots - 1 pc. Flour - 1 tbsp.
Olive oil - 2 tbsp.
Bay leaf - 2 pcs.
Cream - 200 ml

Making mushroom soup from new white mushrooms:

Thoroughly wash the snow-white mushrooms to remove sand and cut into pieces. Fill them with cool water, boil, skim off the foam, add salt and cook over low heat for 30 minutes.
Peel the potatoes, rinse, cut and place in a saucepan with mushrooms. Immediately add bay leaf and aromatic peppercorns.
Peel the onions, rinse and finely chop. Peel the carrots and grate on a large grater. Heat olive oil in a frying pan and fry the vegetables until browned. Then add them to the soup.
Fry the flour in a clean and dry frying pan until it has a coffee color, stirring constantly to give the broth a creamy thickness. Preparatory frying of the flour will prevent the soup from turning into a liquid choux pastry.
Cool the fried flour, mix with 50 ml of water, stir and slowly pour into the soup. Stir and immediately add cream. Stir well again.
Add pressed garlic, dark pepper and chopped herbs to the soup.
Bring to a boil and remove the pan from the heat.
Serve mushroom soup made from new white mushrooms with sour cream and croutons.

Mushroom soup made from dried white mushrooms

It’s easy to prepare, yet the taste is catchy and rich. This is the most delicious and fragrant mushroom soup, because... it is made from flavorful dried white mushrooms. If you want the stew to be lean, exclude cream from the recipe.

Ingredients:

Dry white mushrooms – 30 g
Potatoes - 7 pcs.
Carrots - 2 pcs.
Onions - 3 pcs.
Greens - to taste
Cream 20% fat - 10 ml
Butter - for frying
Salt - to taste
Ground dark pepper - a pinch

Making mushroom soup from dried white mushrooms:

Peel the potatoes, rinse, cut and place in boiling water.
Peel the carrots, grate them on a large grater and sauté in a frying pan with melted butter.
Peel the onion, rinse, cut into half rings and add to the carrots.
Continue to fry the vegetables until golden and add them to the pan.
Soak dried mushrooms in boiling water for half an hour. Then remove them with a slotted spoon, squeeze them out of the water, chop them and fry them in a frying pan (can be separately, or together with onions and carrots).
Place the mushrooms in the soup and carefully pour in the water in which they were soaked through a fine sieve.
Then pour in the cream, stir and turn off the heat.
Finely chop the greens and place in a saucepan. Add salt and pepper to taste and turn off the heat. To make the smell of mushroom soup made from dried snow-white mushrooms more intense, let it brew for 1 hour.

Mushroom soup made from frozen white mushrooms

Easy to make, but very tasty mushroom soup made from frozen white mushrooms. It’s very easy to cook soup with frozen mushrooms, simply and quickly, in almost half an hour. Frozen mushrooms retain maximum taste and smell.

Ingredients:

Frozen white mushrooms – 600 g
Potatoes - 5-6 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Peppercorns - 5-6 pcs.
Salt - to taste
Vegetable oil - for frying

Making mushroom soup from frozen white mushrooms:

Thaw the mushrooms in advance at room temperature without using a microwave oven. Then rinse them well, cut them into medium pieces, place them in a saucepan, boil and cook over moderate heat for 40 minutes.
Peel the potatoes, cut into cubes and place in mushroom broth.
Grate the peeled carrots on a large grater, and finely chop the onion into quarter rings. In a frying pan in sunflower oil, sauté the vegetables for a couple of minutes until golden and add to the broth with potatoes and mushrooms.
Season the soup with salt to taste and cook until done. When serving mushroom soup made from frozen white mushrooms, add sour cream and chopped dill to the plate.

Mushroom soup pureed from snow-white mushrooms

Mushroom soup pureed from snow-white mushrooms is a dish with a subtle smell and unusual taste. It is light and unique. It has a creamy mixture and delicate texture.

Ingredients:

Fresh white mushrooms – 0.5 kg
Onion - 1 pc.
Carrots - 1 pc.
Cream 20% – 150 ml
Potatoes - 3 pcs.
Salt - to taste
Ground aromatic pepper - to taste

Making mushroom soup puree from white mushrooms:

Wash the mushrooms, remove any debris and cook for half an hour. When they are ready, remove them from the pan with a slotted spoon and let them cool slightly. Cut them into pieces.
Peel the potatoes, wash them, cut them and cook them in mushroom broth.
Peel the onion, rinse and finely chop. Heat vegetable oil in a frying pan and sauté until transparent.
Peel the carrots, grate them and add them to the pan with the onions.
Fry the onions and carrots for a couple of minutes until golden brown and add them to the pan with the potatoes when they are almost ready.
Season the soup with salt and pepper and simmer over low heat until the vegetables are fully cooked.
Then grind the contents of the pan with a blender to a homogeneous smooth mass and return the pan to the heat.
Pour the cream into the soup in a narrow stream and add the mushrooms. Stir, bring to a boil and remove the pan from the heat.
Pour the finished soup into bowls and serve, sprinkled with croutons.

Video recipes for making savory white mushroom soup.

White mushroom soups

White mushroom soup with potatoes

white mushrooms (fresh) – 200g; potatoes – 3-4 pcs. (medium size); onions – 1/2 pcs.; salt - to taste; dark pepper (ground) - to taste; vegetable oil (or butter) for frying; water (or mushroom broth) – 2 l.

Cream of forest mushroom soup

forest mushrooms (fresh, peeled) – 300g; potatoes – 2 pcs.; onion – 1 pc. (medium size); milk – 500 ml; sour cream (fat content 15%) – 2 tbsp; butter – 1 tsp; thyme – 1 sprig; tarragon – 1 sprig (small); salt - to taste.

White mushroom soup

water (purified drinking water) – 1.5 l; white mushrooms (fresh) – 400g; carrots – 1 pc.; potatoes (young) – 3 pcs.; onions – 1 pc.; butter (sunflower or butter) – 25g; bay leaf – 2 pcs.; salt – 1 tsp; fresh greens - 1 small bunch.

Fish soup with mushrooms “Suvorov style”

fish (snow-white) – 500g; potatoes – 3-4 pcs.; carrots (large) – 1 pc.; onions – 1-2 pcs.; white mushrooms (dry) – 1 handful; tomato – 2 pcs.; celery (root) – 1/4 pcs.; ginger (dry, ground) – 1 tsp; bay leaf – 2 pcs.; vegetable oil -

Buckwheat soup with boletus and porcini mushrooms

water – 1.5 l; boletus – 300g; white mushrooms – 300g; potatoes – 6 pcs.; buckwheat – 30g; onions – 1 pc.; carrots – 1 pc.; dill - to taste; parsley - to taste; vegetable oil for frying; salt - to taste.

Soup with mushroom dumplings (nokedli)

chicken broth (or vegetable broth or water) - 3 l; potatoes – 3 pcs.; fresh greens - to taste (a lot); salt, ground dark pepper - to taste; for dumplings (nokedley): flour – 100g; testicle – 1 pc.; salt – 1/4 tsp; snow-white mushroom (fresh) – 1 pc. (large)

Cream of mushroom soup with garlic

white mushrooms – 5 pcs. (medium size); garlic – 1 head; shallots – 1 pc.; vegetable oil – 3 tbsp; snow-white dry wine – 50 ml; potatoes – 1 pc.; chicken broth – 1 l; cream (fat content 35%) – 50 ml; salt, pepper - to taste; for bouquet garni: l

Mushroom soup with pasta

fresh mushrooms (boletus, boletus, white mushrooms) - 12 mushrooms in total; onions – 1 pc.; carrots – 1 pc.; pasta (large) - to taste; salt - to taste; vegetable oil for frying

section: Mushroom soups

White mushroom soup with potatoes

mushrooms, potatoes 3 pcs., onions, vegetable oil, sour cream, parsley, dill, salt.

section: Mushroom soups

White mushroom soup with pasta

water, dried white mushrooms, pasta, carrots, parsley root, onion, butter, sour cream, salt.

section: Mushroom soups, Pasta soups

Warsaw soup

water, beef, poultry offal, sausage, dried white mushrooms, onions, leeks, celery, boiled beets, fennel seeds, marjoram, salt, fat, sour cream, herbs.

section: Polish cuisine

Pea soup with homemade noodles

peas (dried yellowish), onion, white mushroom (dried), celery root, homemade noodles, bay leaf.

section: Pea soups, Noodle soup

Mushroom soup with soy sauce

mushrooms (honey mushrooms, white mushrooms, boletus), potatoes, carrots, onions, soy sauce (Sen Soi Traditional Mushrooms), bay leaf, dill, parsley (chopped greens), sour cream (per serving), water.

section: Mushroom soups

Bean cream soup with dumplings

spinach (frozen), white mushrooms (dried), white beans (canned), olive oil, onion, garlic, bread (slice), pepper, salt, milk, processed cheese, egg (yolk).

Cream soup with wild mushrooms

fresh mushrooms (chanterelles, white mushrooms), onions, vegetable oil, flour, milk, vegetable broth, fresh thyme, salt, pepper.

White mushroom soup with pasta

water, dried mushrooms (white), pasta, carrots, parsley (root), onion, butter, sour cream, salt.

Read also: Cake “Enchantress” recipe

section: Mushroom soups, Pasta soups

Mushroom soup with egg flakes

white mushrooms, potatoes, milk, onions, goose fat, eggs, sour cream, water, salt, spices.

section: Mushroom soups, Egg soups

Mushroom soup with puff pastry lid

snow-white bread (pieces), butter, mushrooms (chopped), garlic (crushed), vegetable broth, cumin (ground), cream, parsley (greens, chopped), puff pastry (sheets), egg (yolk).

section: Mushroom soups

Mushroom soup with walnuts

white mushrooms (dried), butter, champignons, carrots (finely chopped), celery (finely chopped sticks), onions (finely chopped), leeks (finely chopped), bay leaf, thyme (fresh), saffron (chopped ), garlic.

section: Mushroom soups

Mushroom soup with leeks

potatoes, leeks (trunk), white mushrooms, butter, onions, meat broth, salt, pepper, sour cream, marjoram.

section: Mushroom soups

Mushroom soup with semolina dumplings

white mushrooms, potatoes, onions, salt, pepper, semolina, eggs, parsley (greens), parmesan (grated), sour cream.

section: Mushroom soups

Walnut and mushroom soup (Welsh recipe)

white mushrooms (finely chopped), chicken broth (with rosemary, pepper or other spices), nuts (hazelnuts or pecans), leeks, butter, rice flour, sherry (or other wine), sour cream.

section: Mushroom soups, Spanish cuisine

Mushroom soup with pies

water, white mushrooms (dried), onions, butter, flour, herbs, sour cream, flour, egg, water, vinegar, salt, butter.

section: Mushroom soups

Canned mushroom soup with tomatoes

white mushrooms, carrots, parsley (roots), tomatoes, onions, salt, sugar, celery, parsley (greens), bay leaf, aromatic pepper (grains), bitter pepper (grains).

section: Tomato soups, Mushroom soups

White mushroom soup with zucchini

white mushrooms (fresh), zucchini, potatoes, carrots, parsley (root), celery (root), tomatoes, vegetable oil, salt, green onions, parsley.

section: Mushroom soups, Zucchini soups

Rice soup with cauliflower and porcini mushrooms

water, rice, cauliflower (small head), white mushrooms, milk, egg (yolk), butter, flour (finely ground, for dressing), parsley (greens), green onions, salt.

section: Rice soups, Mushroom soups

White mushroom soups

Soup made from new snow-white mushrooms is considered a royal dish, worthy of rulers. And all because white mushrooms are valuable for their special taste and contain a lot of healthy vegetable protein. With these forest gifts you will certainly prepare a rich and delicious soup. You can invite guests to your home for this kind of soup and treat you to a unique dish. We offer several exciting recipes for easy-to-make soups with fresh and dried porcini mushrooms. With these recipes, you can amaze your family and friends with new versions of your favorite dish!

Recipes in the collection: 15

1 pack (400 g) of frozen white mushrooms
1 pack (30 g) of dried forest mushrooms (assorted)
2 onions
1 carrot
1 tbsp vegetable oil
1 tbsp butter

princess of spices

11 January 2013, 08:51

cream 10% – 300 ml.
shallots (bulb) – 1 onion
carrots – 1 pc.
frozen white mushrooms – 3-4 pcs.
medium potatoes – 2 pcs.
500 ml. water

fanny

10 February 2011, 02:49

champignons – 300 gr.
white mushrooms – 100 gr.
onion – shallot – 1 pc.
olive oil(!) – 1 tbsp.
milk 1% – 350 ml.,
cream 10% – 100 ml.,

I am Venus

07 July 2011, 18:54

a handful of dried white mushrooms
1.5 liters of mushroom water (the water in which the mushrooms were soaked)
1 onion
1 carrot
200 gr.
liver 200 gr. potatoes

passion1963

12 April 2009, 19:37

200 gr.
white mushrooms (I used fresh frozen) 200 gr.
potatoes 100 ml.
cream 10% 50 gr.
butter 20 ml.
olive oil about 1 liter vegetable broth

Allenka(alarm clock)

14 February 2014, 13:40

white mushrooms 250-300 gr.
potatoes 3 large pieces
onions 3 pcs.
smoked bacon 1 slice
processed cheese with mushrooms 1 pc.
carrots half 1 pc.

bagi***

15 September 2009, 12:36

snow-white mushrooms
boletus
potatoes-5 tubers
onions-2 medium
carrots-1 pc.
greenery

maracuja

August 20, 2009, 00:29

shchanitsa – 600 g
water -1.5 – 2 l
potatoes – 300 g
onion 1 piece
olive oil itlv – 5 table spoons
white mushrooms (frozen) 150-200 g

Selena

March 16, 2015, 10:25

snow-white dried mushrooms 200 gr.
onion,
carrot,
3 potatoes,
vermicelli (hard types without eggs) pinch,
salt,

natul"ka

April 22, 2008, 11:33 pm

dried white mushrooms 50 g
milk 1 liter
potatoes 4-5 pcs
onions 1
parsley 5 sprigs
cream 10% 200 ml.

mariav

December 19, 2007, 01:37

water-1 liter.
boletus mushrooms - 250 gr.
onions - 2 pcs.
vegetable oil - 1 tbsp.
butter-15 gr.
cream 10% -200 ml.

Lena72

25 August 2014, 12:34

white mushrooms – 0.25 kg
onions – 0.1 kg
cream – 0.2 l
white bread – 0.08 kg

Stanislav Filimonov

13 March 2014, 19:35

pumpkin, peeled from skin and entrails - 500 g
onion - 1 pc.
olive oil itlv - 50 ml.
salt -
pumpkin seeds (fried) optional
dried white mushrooms - 15g

Seagull

05 March 2015, 17:22

drinking water - 1.5 l
white mushrooms - 5 pcs
young potatoes - 2 pcs
onions - 1 pc
Mistral semolina - 1 tbsp.
heaped vegetable oil (I used olive oil) - 2 tbsp.