How to cook mushroom soup from fresh mushrooms

How to cook mushroom soup

1. Thaw the mushrooms if they were frozen. Fresh mushrooms – peel and wash. 2. Pour 3 liters of water into a saucepan, put on fire, add salt. 3. Chop the mushrooms and add to a saucepan with boiling water, after boiling, cook for 30 minutes. 4. Peel and cut the potatoes into 1-centimeter cubes, cook for 10 minutes. 5. Peel the onion, chop finely and add to the soup, cook for 5 minutes. 6. Peel the carrots, grate them on a coarse grater and add to the soup, cook for another 5 minutes. 7. Add vermicelli, cook for another 5 minutes, after which the mushroom soup is cooked. 8. Serve mycelium with sour cream and herbs.

Mushroom soup with champignons

How to cook mushroom cream soup from champignons

1. Rinse and dry the champignons well, chop finely or grind them using a blender or meat grinder. 2. Peel the onion. 3. Peel the carrots and cut into several pieces. 4. Place the chopped champignons in a saucepan, along with a tablespoon of oil, onions, carrots and a glass of water. 5. Simmer in a saucepan for 40 minutes over low heat with a lid. 6. Melt two tablespoons of butter in a saucepan, add flour and fry for 3 minutes. 7. Pour in 4 cups of milk, mix well until there are no lumps. 8. Remove onions and carrots from the mushroom puree, pour milk sauce into it, add salt and season, and cook for 10 minutes. 9. Grind the mycelium into puree with a blender or using a sieve. 10. Pour a glass of milk into a small saucepan and bring to a boil over low heat. 11. Beat the yolks, add to the milk, cook, stirring, for 2 minutes. 12. When serving mushroom soup-puree from champignons, season with the egg-milk mixture and stir.

Check out more soups, how to prepare them and cooking times!

Processing Features

The peculiarity of mushrooms and soups based on them is their incredible simplicity and speed of preparation: they do not require culinary tricks, they do not boil for hours, and the characteristic aroma speaks for itself. Even a single added fungus can radically change the flavor of the food. Mushrooms go well with any type of vegetables and meat, but they will never be a complete replacement for it. The unique soft aroma should not be overshadowed by an abundance of spices, especially garlic.

Mushroom puree soups have an unsurpassed taste. If you have a blender, you can serve this delicious “dish of kings” every day, and you will never get tired of it.

Facts about mushroom soup

We cook even more deliciously

When cooking mushroom soup, you can use garlic, celery, parsley root, suneli hops, and tarragon as spices. You can replace (partially or completely) sunflower oil with butter or olive oil, but when adding oil, it is important to take into account that the mushrooms themselves have a “fatty” taste. When preparing mushroom soup, you can add cheese (hard or melted), milk or cream for a more velvety consistency. Potatoes can be replaced with turnips, pearl barley or rice.

For a tasty and rich soup, boletus, boletus, boletus, and boletus are suitable, and for strict fasting and for dietary soups, use puffballs, russula, champignons and oyster mushrooms. As a rule, wild mushrooms are not mixed with mushrooms brought from farms.

How to Serve Mushroom Soup

Mushroom soup is served with fresh white bread, green onions and sour cream, and cream of mushroom soup is served with croutons or croutons.

How much dried mushrooms to use for soup

In order to prepare 4 liters of soup from dried forest mushrooms, you need to pour 5 large handfuls of dried mushrooms with water for 1 hour, then cook the broth from them for 10 minutes.

How to cook lean mushroom soup

Mycelium is considered a lean soup, but if you need a strictly lean dish - when frying onions, vegetable oil can be replaced with mushroom broth (but not from champignons) - any mushrooms with an oily surface, for example, will do. honey mushrooms

How to thicken mushroom soup

Boil the potatoes separately from the broth, grind them into puree and add them in this form to the mushroom soup 5 minutes before the end of cooking. You can add chopped boiled eggs in the same way.

How long does mushroom soup last?

3-4 days in the refrigerator.

If mushroom soup is bitter

The bitterness of mushroom soup does not at all indicate the presence of inedible mushrooms in the soup. For example, if mushrooms are not carefully cleaned, pine needles and moss could get into the soup, which can ruin the taste of the dish. Russula, dried mushrooms that have been dried at unmerciful temperatures, as well as mushrooms that are too old can become bitter. To remove bitterness, you can add sour cream for softening and black pepper for spiciness.

Delicious mushroom soup - cooking secrets

To make cooking mushroom soup easy for any cook, you need to follow these tips:

• mushroom soup made from fresh mushrooms goes well with garlic, celery, parsley root, khmeli-suneli, tarragon;
• olive oil, dry white wine, hard or processed cheese add piquancy to the taste;
• the recipe allows the use of millet, rice or even turnips instead of potatoes;
• To prevent the dish from becoming bitter, fresh mushrooms need to be washed several times and cooked in a slow cooker.

Preparing mushroom soup for the winter

How to prepare mushroom soup for the winter

1. Peel, rinse, and place the mushrooms in a saucepan. 2. Pour water over the mushrooms, cook together with chopped herbs and grated carrots. 3. After half an hour of cooking, strain the broth, add salt, sweeten, add citric acid and stir. 4. Cool the mushrooms a little, chop them into small pieces, place them in sterilized jars, add bay leaves and pepper, peeled garlic and pour in the broth. 5. Line a deep saucepan (so that the jar can fit in it) with a towel, fill it with water and put it on the fire. 6. When the water in the pan warms up to the temperature of the cans, place the can of mushroom soup in the pan. 7. After the water boils, reduce the heat and sterilize the jar of soup for 1 hour.

Lenten frozen mushroom soup with barley

Mycelium with the addition of pearl barley turns out aromatic and satisfying.

At the same time, the calorie content of the dish is only 35 kcal. On average, it takes no more than 40 minutes to prepare soup.

What ingredients will you need?

To design a mycelium with the addition of pearl barley, the following must be available:

• assorted fresh or frozen mushrooms – 400 g;
• prepared pearl barley – 200 g;
• washed carrots – 1 pc.;
• chopped thyme – 2-3 g;
• peeled onion – 1 pc.;
• table salt – 12-15 g;
• purified water or vegetable broth – 700 ml;
• freshly ground pepper – 1-2 g.

You also need to prepare vegetable oil for frying, fresh herbs and sour cream for serving soup.

Step-by-step cooking process

The mycelium preparation algorithm contains the following steps:

1. Pearl barley must be thoroughly washed in running water. It is recommended to use a sieve for washing.
2. Mushrooms should also be washed and cut into arbitrary pieces.
3. Cut the onion into small cubes and the carrots into strips.
4. Next, you need to pour oil into the pan and fry the onions and carrots in it.
5. When the carrots become soft, you need to pour distilled water/broth into the pan.
6. After the water/broth boils, add pearl barley, thyme, mushrooms, as well as salt and pepper to the pan.
7. The mycelium should be cooked for approximately 25-30 minutes. The readiness of the soup is determined by the softening of the cereal.

The finished mycelium should brew, this requires approximately 15-20 minutes. During this period of time, the cereal will completely swell, which will make the taste and aroma of the soup brighter.

Mushroom soup - classic recipes. How to cook delicious mushroom soup

Mushroom soup is always appropriate, at any time of the year, but especially classic mushroom soup is good in winter. And so, when it’s already cold, you need to know how to properly prepare delicious mushroom soup.

The best soup is made from porcini mushrooms. They, along with milk mushrooms and saffron milk caps, are among the three most valuable and nutritious mushrooms. But, if desired, they can be changed to others. These can be champignons, boletus, and boletus.

I think it’s obvious that the most flavorful soup will be one made with freshly picked mushrooms. Although, depending on the season, it is possible to prepare an appetizing first course of dried, frozen or canned mushrooms. The cooking procedure itself does not change fundamentally. Let's consider several options, as well as tips and recommendations for preparation.

Natural selection

Forest mushrooms are the most valuable species of this type of organism. Strong, tight boletuses or boletuses are reliable and remarkably tasty - soup made from porcini mushrooms will be a real event that will be remembered for a long time.

Among the forest mushrooms of the so-called “second row”, which will become an excellent basis for soup, are moss mushrooms, rows, russula, milk mushrooms, rows and edible porous morels with dense, meat-like pulp and an ovoid cap.

Fresh mushroom soup - a simple step-by-step recipe with photos

By adhering to all the points of this recipe, you will get a wonderful result - aromatic, rich, beautifully presented mushroom soup, for which your family or friends will praise you.

To prepare 6 servings of mushroom soup you will need:

• fresh, pre-peeled and soaked mushrooms - 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.

Product preparation:

Wash the mushrooms thoroughly and chop them with a knife. Leave 6 small mushrooms whole (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 slowly for half an hour. At this stage you need 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 add onions to the carrots and continue sautéing. We do not allow deep frying; to do this, shake the pan all the time.

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

In the last minutes, add black pepper, taste and, if necessary, add more spices.

That's it, the soup is ready. When serving, use a spoon to remove pieces of potato and mash them.

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

Serve with sour cream and herbs.

With pearl barley

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

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Ingredients:

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

Cooking method:

1. Soak the pearl barley for 2 hours.
2. Peel the boletus mushrooms, add water, boil, skim off the foam. Season with salt. pepper, bay leaf. Cook for 45 minutes.
3. Cut the onion into cubes, grate the carrots, fry in oil.
4. Cut the potatoes into cubes.
5. Cut the boiled boletus into cubes, return to the pan, add the roast and cereal, cook for 10 minutes.
6. Add potatoes, cook for another 15 minutes.
7. Leave in a warm place for an hour to allow the dish to steep. Serve with sour cream and herbs.

Classic mushroom soup made from dried mushrooms with sour cream

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

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

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

Serve classic mushroom soup with sour cream and fresh chopped dill.

From champignons

The simplest recipe that any housewife can easily make is champignon soup. You can buy them in any store or market, and in the end the prepared dish will have a pleasant aroma and excellent taste. This is a hearty meal that can easily become a complete meal. The chowder is well served, accompanied by garlic croutons, sour cream and fresh dill.

Ingredients:

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

Cooking method:

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

Mushroom soup - different variations and useful tips

If you are preparing the first one using 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 a lot. You can fry them in butter for more flavor, and only then cook broth from them.

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 is very good to add pearl barley to mushroom soup - this makes the soup more satisfying.

You can prepare mushroom pickle. To do this, add chopped pickles to the classic soup - about 20 minutes after the start of cooking the mushrooms. For two liters of broth, it is enough to take two small cucumbers.

Mushroom soup dressing

If you are preparing the soup for one time, it is not necessary to buy sour cream for 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 red 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 an egg. Beat the egg and pour it into the first one, stirring it vigorously.

If you like spicy dishes, then it is better to add red pepper to the mushroom soup. Excellent as a seasoning and soy sauce.

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

Mushroom soup is very nutritious and healthy

Mushroom soup is not only tasty, but also healthy because it contains valuable amino acids. These are valine and tryptophan, first of all. Other amino acids can, if necessary, replace each other, but not these. The value of valine and tryptophan is invaluable. They are important for muscle function, nerves, good mood, and sleep.

Mushrooms also contain some vitamins. Particularly important of these are the B vitamins.

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

Safety precautions

The location where raw materials are collected is key. When making a purchase from random people, you should remember that mushrooms have the ability to accumulate harmful substances - salts of heavy metals (if the mushrooms were collected near the highway) and radionuclides.

If you have the slightest doubt about the suitability of the product, you should throw away the mushrooms without regret: poisoning with them is deadly. The statement that the color of a boiled onion can become a reliable sign of poisonous mushrooms is a myth. It will be safer if an experienced housewife prepares wild mushroom soup. Children should be offered mushroom soups with great caution also because they are difficult for children to digest.

Option 1: Mushroom soup made from fresh mushrooms with potatoes - classic recipe

The taste of the soup largely depends on the type of mushroom. Undoubtedly, you cannot find a tastier soup than one made from porcini mushrooms. Boletus mushrooms give a rich aroma to the broth, which does not need to be flavored with herbs and spices. The recipe for classic mushroom soup with potatoes is universal and simple. Using it, you can cook from any fresh mushrooms, and not just forest ones. Fresh champignons and oyster mushrooms, available year-round, will do.

Ingredients:

• fresh mushrooms – 400 gr.;
• two large potatoes;
• 30 gr. butter “Traditional” butter;
• half a small carrot;
• small onion;
• 5 gr. fresh dill or parsley.

Step-by-step recipe for mushroom soup made from fresh mushrooms with potatoes

We clean the stems and caps of the mushrooms from dirt and rinse. After cutting into slices, place in a saucepan with two liters of water.

Place on high heat. While waiting for it to boil, systematically collect the foam. Then slightly reduce the temperature and leave to cook, covering with a lid.

After peeling the potatoes, wash the tubers thoroughly. Having cut into thin, medium-sized cubes, dip the potatoes into the mushroom broth a quarter of an hour after boiling.

Grind the carrots on a medium grater, finely chop the onion, and prepare the frying. To do this, place a slice of butter in a frying pan and melt completely over low heat. First, lightly fry the onion in a frying pan, then add the carrots to the sauté. Simmer the vegetables, stirring systematically until golden brown.

Place the roast in a saucepan with the almost finished potatoes and continue cooking, without letting it boil intensely, until they are completely softened. At the end, add some salt to the soup to your liking and season with fresh herbs. Remove from the stove and simmer for another minute.

How to cook mushroom soup

The first stage of the process of how to cook mushroom soup from fresh mushrooms will be the competent selection of the main components. When purchasing, you should pay attention to the appearance - the cap of any type should be elastic, without damage or looseness. If you buy champignons, they should be light white, with a whole stem. When purchasing forest mushrooms - porcini, honey mushrooms, boletus, chanterelles - it is important to make sure that they are not poisonous and will not cause poisoning. Real specimens do not have a petticoat on the stem; the hat plates are smooth and light-colored.

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

How long to cook

Having selected the ingredients and decided on the dressing, the question arises of how long to cook wild mushrooms for the soup. The cooking time depends on the type of ingredients used. Champignons are the fastest to cook because their flesh is tender and easily boils to the desired consistency. White and boletus boletuses take the longest to cook, because first you need to boil them separately and then add them to the rest of the ingredients. On average, cooking takes an hour.

Option 2: Quick recipe for delicious mushroom soup made from fresh mushrooms with wine and cream

Fresh mushroom soup is prepared quite quickly, but if you want to save a little more time, you can omit the potatoes. Cream and milk will make it tender, and wine will add piquancy. This amount of food will yield four servings of hearty, low-calorie mushroom soup.

Ingredients:

• young, unopened champignons – 200 gr.;
• half a glass of milk;
• 200 ml low percentage cream;
• a third of a glass of finely chopped fresh dill;
• nutmeg;
• 200 ml of dry wine, from white grapes;
• garlic;
• three onions;
• 150 ml of filtered drinking water;
• a quarter glass of oil;
• white crackers, unflavored.

How to quickly prepare mushroom soup from fresh mushrooms

You will need a pan with a multi-layer bottom. If you don’t have such utensils, you can get by with a small pot. Enameled and thin-walled aluminum pans are not suitable; frying in them will quickly burn.

Cut two garlic cloves and champignons into thin slices. Cut the onion into small slices or quarters of rings.

After heating some oil, first fry the onion and garlic in it. Stir frequently, trying not to let the onion brown.

As soon as the onion slices acquire a pleasant golden hue, add the mushrooms. After adding some salt, sprinkle generously with pepper, add a small pinch of nutmeg, and mix.

A minute after the mushrooms, pour in the wine and wait for it to boil. Add hot water (150 ml), cover with a lid and continue cooking at a low simmer for a quarter of an hour.

Pour the cream mixed with milk into the soup in a thin stream and, bringing it to a boil, remove from the stove. After adding dill, taste it and add more salt if necessary.

Serve the mushroom soup hot, complementing the portions of the aromatic first course with croutons.

Option 3: Delicate mushroom soup made from fresh mushrooms (puree soup)

Puree soups seem to be created for lovers of mushroom flavors. It doesn’t matter what mushrooms are used, the dish will in any case turn out so rich that it will be difficult to resist. Please note that butter must be exclusively natural and high in fat.

Ingredients:

• fresh champignons – 700 gr.;
• a glass of 12 percent cream;
• kilogram of potatoes;
• large onion head;
• one and a half liters of water;
• white and black pepper – a small pinch each;
• a third of a pack of “Farmer” butter;
• sugar.

How to cook

Place a thick-walled saucepan over low heat and immediately add butter into it. Once melted, add finely chopped onion. Saute the slices, stirring until they become transparent. Strong frying is not required, only the aroma is needed from the onions.

We wash the champignons. After drying well, cut into small slices directly over the pan. Be sure to leave two small mushrooms; they will need to be cut into slices and set aside temporarily.

Simmer the mushrooms and onions for up to five minutes, add small slices of potatoes and pour boiling water over them. Bring to a boil, cook over moderate heat until the potatoes are cooked.

In a frying pan, adding a little oil, fry the previously set aside champignon slices until golden brown.

When the potatoes become soft, stirring, little by little add cream to the soup. Season, add black and white pepper, add a pinch of sugar to enhance the taste. Bring to a boil and immediately set aside. We don't boil!

Blend the prepared mushroom soup with a blender until smooth. Pour into plates and top each serving with browned slices of mushrooms.

It is not recommended to prepare puree soup in large quantities; it is advisable to cook it at once. The soup is thick and may burn when reheated.

Option 4: Mushroom soup made from fresh mushrooms with minced meat – “Rocket”

An unusual name for a first course, but it’s so accurately noted. The soup is prepared quickly and eaten simply with lightning speed. Any fresh mushrooms will do; you can also use frozen ones. It is advisable to take homemade minced meat; the recipe calls for mixed meat, but thick minced chicken will also work.

Ingredients:

• mixed homemade minced meat – 400 gr.;
• 150 grams of fresh mushrooms;
• onion head;
• three small potatoes;
• 100 gr. cream cheese;
• fresh parsley, dill;
• 50 grams of butter “Peasant” butter;
• garlic;
• “Herbes de Provence” spice mixture – to taste;
• a small pinch of ground coriander;
• two small bay leaves.

Step by step recipe

Having cleared the dirt and washed thoroughly, cut the mushrooms as desired: into large slices, small slices or noodles. Finely chop the onion.

Place a frying pan on one of the burners and lower the butter into it. At the same time, place a three-liter, incomplete pan of water on high heat.

Add the onion to the melted butter in a frying pan. After frying until translucent, add minced meat and mushrooms. Season with spices and add a little salt. Stirring occasionally and kneading the pieces of meat well, cook until the minced meat is half cooked.

Place the roast from the frying pan into boiling water and lower the heat.

Peeled and cut potatoes in half, rinse with water and grate on a coarse grater. This should be done when frying is ready; if you grate it earlier, the potatoes may darken.

Place the cream cheese in the pan and begin stirring. Once the cheese has completely melted, add the grated potatoes. Cook over low heat, making sure the potatoes soften, for about a quarter of an hour.

A minute before it’s ready, add bay leaves to the soup and add finely chopped herbs. After removing from the stove, let stand with the lid closed for ten minutes.

The soup is served hot. Before pouring into a plate, squeeze a small clove of garlic into it through a press. Finely chopped parsley is served in a separate bowl.

Option 5: Lenten mushroom soup made from fresh mushrooms with beans and garlic dumplings

Complex name, many products, but in fact the recipe is extremely simple. In any case, the resulting soup will be well worth the time spent on it. The quality of potatoes and beans is no less important than the flavor of mushrooms. Use only soft “sugar” beans in white sauce; tomato sauce, although it looks appetizing, is not suitable for this soup.

Ingredients:

• fresh mushrooms – 120 gr.;
• small sweet carrot;
• a quarter kilogram of potatoes;
• small onion;
• garlic;
• two tablespoons of soy concentrate and the same amount of refined oil;
• 1.2 liters of water;
• a third of a half-liter can of canned beans.
• For dumplings
• a small clove of garlic;
• 30 ml water;
• wheat flour – 60 gr.;
• a spoon of refined oil.

How to cook

We inspect the vegetables, remove spoiled ones, remove peels and husks, and remove dirt from the mushrooms. Rinse everything well under running water, then dry.

Cut the mushrooms into small slices or slices and put them in a bowl and temporarily set them aside. Cut the potato tubers into thin slices and fill with cold water.

Finely chop the onion, cut the carrots into small cubes directly into it, and transfer to a frying pan with oil. Stirring regularly, fry quickly.

Add soy sauce to vegetables. Add a spoonful of chopped garlic, lay out the mushrooms. Cover loosely with a lid and simmer for up to five minutes.

We are preparing dumplings. After pouring water into a small bowl, dissolve a small pinch of salt in it. After adding oil, crush the garlic there and mix well. Gradually stirring in the flour, prepare a soft, slightly sticky dough, immediately roll it into a rope about thirty centimeters long and cut into small pieces.

Place the contents of the pan into boiling water. Add the potatoes and boil after boiling again until soft. After putting the beans in the pan, bring the soup to readiness - simmer slowly for another ten minutes.

Place garlic dumplings in the mushroom soup and simmer with the lid closed for five minutes. After testing for salt, remove the pan from the stove and let it brew for about a quarter of an hour.

Mushroom soup recipes

Mushroom soup is a tasty and not at all boring first course that you want to eat in any weather. It has a multifaceted taste and rich aroma, and there are many recipes for its preparation. Mushroom soup can be lean or meaty, creamy and tender - or thick like puree. Cheese, cream, pearl barley or vermicelli are added to it. The classic broth, the most transparent and rich, is considered to be a broth based on porcini mushrooms. The simple recipe is based on coarsely chopped porcini mushrooms, potatoes, carrots and onions fried until golden brown, and a mixture of spices. Soup made from dried mushrooms is no less tasty. To prepare it, you need chicken broth, into which dried mushrooms are placed for about an hour to soak. Potatoes and roasted vegetables are added, and then warm cream is slowly poured in. The soup is brought to the desired consistency using an immersion blender. The texture of the mushroom puree soup should be smooth, tender and silky. Making mushroom soup is easy. It is served with fresh herbs and breadcrumbs.

Search for recipes by selecting a dish category, subcategory, cuisine or menu. And in additional filters you can search by the desired (or unnecessary) ingredient: just start writing its name and the site will select the appropriate one.

Fresh mushroom soup recipe

Appetizing photos and videos accompany every recipe for soup with fresh mushrooms found online. This makes life much easier for a novice housewife who may not be able to cope with such a complex dish. Thanks to step-by-step instructions, it’s easy to understand how to process one or another component, in what order they should be placed in a pan, and what to season the finished dish with.

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