Mushroom soup; traditional recipes

Mushroom soup - traditional recipes. How to properly prepare savory mushroom soup

Mushroom soup is always appropriate, at any time of the year. In particular, traditional mushroom soup is good in the winter. And so, as soon as it’s cold, you need to know how to properly prepare delicious mushroom soup.

Fresh mushroom soup - the usual step-by-step recipe with photos Classic mushroom soup made from dried mushrooms with sour cream
Mushroom soup - various options and useful tips
Mushroom soup - wild mushroom puree (video)
Mushroom soup dressing

The best soup comes from white mushrooms. They, together with milk mushrooms and saffron milk caps, are among the three most valuable and nutritious mushrooms. But, if desired, they can be exchanged for others. These can be champignons, boletus, and boletus.

I think it goes without saying that the most fragrant soup will be one made with just picked, fresh mushrooms. Although depending on the season, you can prepare an appetizing first course of dried, frozen or canned mushrooms. The cooking procedure itself does not fundamentally change. Let's look at several options, and there will also be tips and advice on manufacturing.

Fresh mushroom soup - the usual step-by-step recipe with photos

By following all the steps of this recipe, you will get an excellent result - a fragrant, rich, beautifully presented mushroom soup, for which your family or friends will praise you.

To make 6 servings of mushroom soup you will need:

freshest mushrooms, previously peeled and soaked - 500 grams;
medium sized potatoes - 6 pieces;
one medium carrot or half a large one;
1 large onion;
50 ml sunflower oil;
fresh or frozen dill and parsley;
sour cream 250 ml.

Preparation of goods:

Carefully wash the mushrooms and chop them with a knife. Throw in 6 whole small mushrooms (I’ll explain why below...). Peel the vegetables.

How to cook:

Pour 3 liters into a spacious saucepan. water and lower the coarsely chopped potatoes.

Wait until it boils and add the mushrooms. Let it simmer gently for half an hour. At this step it is necessary to add salt, remembering that under-salting is better than its opposite.

Cooking carrots. Cut the root vegetable into equal pieces, about 4 cm long. Grate it on a Korean grater or cut it into cubes.

Cut the onion into long strips.

We are preparing the dressing. Place the carrots in a frying pan with hot oil and sauté for 8-10 minutes.

We add onions to the carrots and continue sautéing. We do not allow powerful frying; to do this, shake the pan all the time.

Add our sauté to the soup and cook for another 5-7 minutes.

At the last minute, add dark pepper, taste it and, if necessary, add more spices.

That's it, the soup is ready. When serving, scoop out potato pieces with a spoon and mash them.

Pour the soup and on top, in each plate, put a whole mushroom, which we prepared in advance. Here's beauty for you!

Serve with sour cream and herbs.

Traditional mushroom soup made from dried mushrooms with sour cream

To make mushroom soup according to the classic Russian recipe, you will need: two liters of water, 50 g of dry or 500 g of fresh white mushrooms, 1 small carrot, parsley root, small onion, a little oil or fat for frying, 8 medium potatoes and salt taste.

If you are preparing one of the dried mushrooms, be sure to soak them for 3-4 hours beforehand. Then the mushrooms are boiled in the same water. You should not drain it, otherwise the dish will lose its own smell. Mushrooms (both dry and fresh) need to be cooked for about 40 minutes.

The roots of carrots, parsley and a small onion must be finely chopped and lightly fried. While frying is cooking, cut the potatoes into strips. Place the potatoes and fried meat into the mushroom broth immediately, and cook the broth for another 20 minutes. It is better to salt mushroom soup at the end of the whole process.

They serve traditional soup with mushrooms, sour cream and freshly chopped dill.

Mushroom soup - various options and useful tips

If you are preparing one of fresh mushrooms, which are only from the forest, you can put them not in water, but in meat broth - this is a blast. It turns out very tasty if you cook it in mushroom soup and add the meat itself, but not enough. You can fry them in butter for more flavor, and only later cook them into broth.

In summer, you can add a small zucchini and tomato to fresh mushroom soup, about 10 minutes before the end of cooking.

In winter, it’s great to add pearl barley to mushroom soup – it makes the soup more filling.

You can prepare mushroom pickle. To do this, sliced pickles are added to the traditional soup approximately 20 minutes after the mushrooms begin to cook. For two liters of broth, it is enough to take two small cucumbers.

Mushroom soup dressing

If you are preparing soup for one time, it is not necessary to add sour cream to it. You can cook mushroom soup with milk dressing - it tastes no worse than the classic with sour cream! The dressing is quite simple to prepare: beat a couple of eggs with half a glass of sour milk, a piece of butter and reddish pepper. Add the dressing to the soup 5 minutes before the end of cooking.

If you don't like sour cream, you can season the mushroom soup with eggs. The egg must be beaten and poured into the first one, stirring it vigorously.

If you like spicy dishes, then it is better to add reddish pepper to the mushroom soup. Soy sauce also works well as a seasoning.

Consider this option: when you pour the liquid into plates, pour crackers on top of each (who wants...). I highly recommend it.

Mushroom soup is very nutritious and healthy

Mushroom soup is not only tasty, but also healthy, because it contains valuable amino acids. It's valine and tryptophan, first. The rest of the amino acids can replace each other as necessary, but not them. The value of valine and tryptophan is invaluable. They are important for muscle function, nerves, good mood, and sleep.

Mushrooms also contain certain vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) . Among them, vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) of group B

Typically, mushrooms are not recommended for digestive problems. But soup is another matter, especially broth.

Mushroom soups for every taste

Mushroom soups are a versatile first course that are easy to prepare but look sophisticated and appetizing. In addition, the first dishes with mushrooms are very nutritious, satisfying, healthy and tasty. They are prepared from perfectly washed fresh, dry, frozen and pickled mushrooms, and production methods can vary.

The most basic mushroom

The perfect base for mushroom soup are white mushrooms. They have excellent taste and do not darken where they are cut. In fact, that is precisely why they were dubbed that way. Soup from snow-white mushrooms turns out especially tasty if you cook the broth from the caps, and add finely chopped stems to the vegetables in the soup. But you can cook the soup differently.

We offer a regular recipe for mushroom soup made from fresh boletus. Chop 200 g of mushrooms and cook them for half an hour in 2 liters of water with bay leaf and spices. Skim off foam as needed.

Chop the carrots and dice the onion. Fry vegetables in vegetable oil until golden brown. Remove the mushrooms from the broth with a slotted spoon and fry them separately in vegetable oil.

While the mushrooms are roasting, peel 3 potatoes (or do this ahead of time), cut into cubes, add to the mushroom broth and cook for 10 minutes. Add vegetables and mushrooms to the soup, add salt and pepper, bring to a boil and cook for another 3 minutes.

Let the soup brew for 20 minutes with the lid closed and serve it with sour cream and herbs.

Creamy tenderness

Mushroom soup made from frozen mushrooms is no less necessary, rich and fragrant. You can use it to make both regular soup and a thick, warming puree soup.

Boil 350 g of potatoes and defrost 400 g of honey mushrooms. Finely chop the onion, mix with mushrooms and fry in vegetable oil with a pinch of thyme or tarragon. Place the slightly cooled honey mushrooms and onions into a blender bowl and grind them to a puree. Do the same with potatoes and mix them with mushrooms.

Boil a liter of 10% cream, pour into the mashed potatoes and mushrooms and beat with a blender again. Salt the soup and season it with special mushroom seasoning to your taste.

Cream of mushroom soup is served in small bowls with a sprig of herbs and croutons. This dish has a delicate creamy taste and beautiful color, so your appetite will immediately arise!

Summer in a plate

In winter, you can prepare mushroom soup from dried mushrooms , but they must first be kept in water so that they swell and become soft. Saffron caps, aspen boletuses, boletus mushrooms, chanterelle mushrooms and champignons have a very pleasant taste.

Chanterelles mix well with pumpkin - both in color and taste. If you have dried mushrooms for the winter, be sure to prepare pumpkin chanterelle soup, which will warm you up on cool autumn and winter evenings. Mushroom soup made from dried mushrooms has a catchy and rich smell, so it instantly lifts your mood. In some recipes for soups made from dried mushrooms, they are ground into powder and thrown into water or broth for nutritious thickness.

Soak 120 g of dry chanterelles for half an hour and boil them for at least half an hour. Cut into pieces 150 g of pumpkin, 1 carrot, 1 onion and 1 clove of garlic.

Fry the mushrooms in a mixture of olive oil and butter - approximately 30 ml each. When all the liquid has evaporated, add vegetables to the pan and simmer briefly.

Place the contents of the frying pan into a saucepan and fill with water so that its level is 2 cm higher. Cook the soup for 15 minutes from the moment it boils, then season with salt and nutmeg. When the soup has cooled, blend it with a blender until pureed. Pour in 150 ml of 20% fat cream, continuing to whip. Boil the soup for another 3 minutes and let it simmer for a while under the lid.

The perfect addition to pumpkin soup made from dried mushrooms is white bread croutons!

So that the spoon stands

If you want to prepare a thick and rich soup, add finely chopped potatoes, rice, pearl barley, semolina or vermicelli to it. But you need to be careful with spices. Beware of very strong spices, so as not to drown out the subtle taste and smell of mushrooms.

Mushrooms mix well with rice, buckwheat and barley, but try making mushroom soup according to the recipe from an ancient cookbook - with millet and boletus mushrooms.

Cook a broth from 0.5 kg of any meat and during the cooking process add carrots, onions, 2 cloves of garlic and 5 dark peppercorns. When the meat is cooked, take it out and strain the broth - you will need 2 liters.

Cut 3 potatoes into cubes, throw them into the broth along with a few bay leaves and let them cook. Finely chop 1 carrot, 1 onion and 200 g boletus mushrooms. Fry them in a frying pan in a small amount of vegetable oil.

While the potatoes are boiling and the vegetables are roasting, remove the meat from the bones (if any) and chop it finely. Wash 3 tbsp well. l. millet. Throw vegetables, meat and millet into the pan, and then cook the soup until the cereal is boiled.

Salt and pepper the soup, chop 3 chopped pickles into it and let it brew for half an hour.

In Rus', mushroom soup with fresh mushrooms was served with rye bread, sour cream or cream.

French

What could be tastier than mushroom champignon soup? The French mushroom puree soup is especially delicious, fragrant, unique and unique, because it is prepared with Parmesan.

Cut 0.5 kg of champignons into thin slices and chop a huge onion into cubes. Fry the mushrooms and onions in olive oil until the onions become translucent.

At this time, cut 3 potatoes into cubes and throw them into a saucepan with 0.5 liters of water or broth, then add mushrooms, 2 bay leaves and a sprig of rosemary. Add 0.5 liters of 10% cream.

Boil the soup until the potatoes are ready. Remove the bay leaf, throw in 60 g of grated Parmesan cheese and blend with a blender until the mixture is pureed.

Bring the soup to a boil and cook for 3 minutes. By the way, this 3-minute rule was discovered by French chefs. They say that boiling the soup over high heat at the end of production greatly opens up all its flavor properties and increases the smell.

Milkweed in pots

A collection of recipes for mushroom soup made from fresh mushrooms will look incomplete without a recipe for the first course of pickled or salted mushrooms. They have such a rich taste that it’s impossible to resist adding more, especially if you combine salted and pickled mushrooms.

If magic happens and you have a jar of pickled milk mushrooms at home, prepare milk mushrooms. This is a common dish of Russian cuisine, which was prepared in the Urals and Siberia.

Cut 3 potatoes into cubes, grate the carrots and chop the onion into cubes. Fry carrots and onions in vegetable oil, and 2 tbsp. l. Boil the rice until half cooked.

Cut 250 g of pickled milk mushrooms into pieces and mix with vegetables in a frying pan.

Place potatoes, mushrooms and vegetables, rice in a saucepan and add 2 liters of water. Add salt, pepper, chopped garlic clove and cook the soup for 7 minutes.

Beat 1 egg with a pinch of salt and pour it into the soup in a thin stream, stirring constantly. Cook the milkweed for another 10 minutes. Throw finely chopped fresh spinach into the pan to taste and let the dish brew for 20 minutes.

Serve this delicacy in clay pots with sour cream.

East is a delicate matter

Shiitake is a woody mushroom with a wonderful caramel flavor that is healthy and nutritious. Mushroom soup made from shiitake mushrooms will diversify your diet and bring the oriental spectrum into it.

Soak 20 g of dried mushrooms in water for an hour and squeeze well. Cut 4 potatoes and 150 g of tofu into cubes, chop 1 leek into small rings, and finely chop a bunch of green onions.

Throw the mushrooms into 1.5 liters of boiling water and cook for half an hour. Add potatoes to the soup and fry the leeks in 1 tbsp. l. ghee.

When the potatoes are almost ready, add fried leek, 1 bay leaf, 2 tbsp. l. soy sauce and any oriental spices. Cook for another 5 minutes.

Ladle the shiitake mushroom soup into bowls and add tofu cubes and green onions into each bowl. In China, these medicinal mushrooms cure almost all diseases. It's great that they are also very tasty!

Now you have seen what a light dish this is - mushroom soup. And the most important thing is that thanks to the abundance of mushrooms, ingredients and serving methods, you can cook it often and almost never repeat it!

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

Manufacturing secrets
Mushroom soup made from fresh 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. The soup with snow-white 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 fresh white mushrooms

Mushroom soup made from fresh 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 fresh 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 fresh 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 (you can 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.

Mushroom soup

Mushroom soup can be prepared in a variety of ways. The most common (and most popular in Russia) recipe is to add a few fresh mushrooms to the vegetable soup for flavor. Forest mushroom soups are especially fragrant and rich .

To make mushroom puree or cream soup, small champignons are suitable, which must be finely chopped and stewed in butter with the addition of a spoonful of flour, pour in broth and boil briefly. Then chop the mushrooms in a blender, add milk or cream, and then heat (do not boil).

How to make creamy champignon soup? It’s quite simple and, what’s especially nice, doesn’t take very long. .

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