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Soups with mushrooms

Mushroom soups are so popular with us in Russia that they apparently completely captured me with their popularity. And now what article in a row, I am writing about them, and I can not stop.

The fact is that there are so many interesting and tasty recipes that it is impossible to put them all in one or even two articles. And therefore, starting this topic, I want to open it in the best way.

There are recipes in my piggy bank of soups with frozen, dried and fresh mushrooms, mashed soups; on vegetable, mushroom, and meat broths; with various vegetables and cereals; cold and hot.

But there are still no less interesting recipes that are not written, for example, with turnips, or zucchini, or fresh cucumbers. And with soy sauce tried? Not? Interesting?! Then I will share new cooking options for such unusual first courses. We will try, experiment, and prepare delicious dishes.

It is difficult to find someone who would not like mushrooms. Here is my mother, for example, although she does not like food with them very much, but she loves to collect them very much. In the country, so every day goes to the forest at 6 in the morning, and by 9 it already comes back with a full basket of selected noble handsome men.

Prepares them, fries, soars, preserves and salts … and then treats us, the neighbors in the cottage, and all our friends. And rejoices at this.

Therefore, I think that tasty, interesting, and sometimes original options will not be superfluous in any piggy bank of recipes. Especially since in today’s article I have collected the most non-ordinary ones.

  • fresh mushrooms — 300 gr
  • zucchini — 300 gr
  • potatoes — 2 pieces
  • carrots — 1 pc (small)
  • celery root — 20 gr
  • Tomato — 1 pc
  • Green onion — 60 g
  • butter — 50 g
  • sour cream — to serve
  • greens — to serve

1. Cut the roots into strips, or grate them for Korean carrots.

2. Heat butter in a frying pan and sprinkle carrots and celery on it until soft. Two to three minutes before the end add chopped green onions. Then turn off the heat and cover the pan with a lid so that the process of extinguishing continues.

3. Clean the mushrooms and rinse with cool water if necessary. Cut into small pieces, or plates.

They can be used any, but preferably fresh. All forest varieties and store mushrooms will do.

4. Put a pot of water on the fire. Water will need 2 liters. Soup of this amount of ingredients we get 3 liters, that is, 5 — 6 good servings.

5. Cut the potatoes and zucchini into slices, the thickness should be no more than 0.5 cm.

6. But then the water began to boil, and it was time to put sliced ​​mushrooms in it. Foam will appear, it will need to be completely removed. You may have to stand for about 5 minutes at the pan.

7. Boil them for 15 minutes, this is after boiling. Then you can put chopped potatoes and sprouted roots with onions, cook all together for another 15 minutes.

As boils, salt to taste.

8. During this time, pour boiling water over the tomato, and it is better to hold it in hot water for 2 to 3 minutes, then rinse with cold water, and pull off the skin. Cut the tomato into small slices.

9. When 15 minutes have passed, send the chopped tomato and zucchini to the pan. Wait until the water boils again, and cook for another 7 — 10 minutes. Try it just in case there is enough salt. If you think that is not enough, then add as much as required.

10. Turn off the heat and let the soup stand for 5 minutes.

11. Cut the greens and cook sour cream. Serve with both.

There is one caveat in the preparation of this soup, if you cook it with mushrooms. It is better to fry them with the roots and onions, and then cook. This does not apply to forest species.

The same soup can be prepared in another form, namely, at the end of cooking, pour a glass of milk or cream into the broth. Bring to a boil and turn off. In this case, 250 ml will need to proportionally reduce the amount of water for the broth. And it will be a completely new story.

In one of the previous articles, I already shared the recipe for the hodgepodge, using fresh, dried and pickled mushrooms. But I have another no less interesting recipe, with fresh mushrooms. And I would like to include it in today’s article, because it is really good, and will not leave anyone indifferent.

  • Fresh forest mushrooms — 300 gr
  • canned red beans — 1 can
  • or ordinary red beans — 100 gr
  • chicken broth — 1.5 liters
  • potatoes — 2 pieces
  • carrots — 1 pc
  • onion — 1 pc
  • butter — 2 tbsp. spoons (50 gr)
  • salt, pepper — to taste
  • greens — for serving, olives or olives — for serving
  • lemon — to serve
  • sour cream — to serve

1. If you use regular beans, then it should be soaked overnight. Then drain the water and boil the beans until ready and rinse. Salt is not necessary.

But for ease of preparation, you can use canned beans, even red, and even white.

2. Onion cut into cubes. Grate carrots.

3. Clean and rinse the mushrooms. If they are too dirty, you can briefly pour them with cold water to make them easier to clean.

You can choose any variety, but it will be better and tastier to take different varieties. All of them have different tastes and smells, and this will make it possible to get a richer taste of the soup as a whole.

4. Heat the butter in a frying pan and fry the onions on it, then add the mushrooms and fry all together. Do it on a small fire, so that the products are no longer fried, and languishing.

Add carrots and stew all together. For better quenching, you can add to them 1/3 cup of chicken broth.

5. Bring the rest of the broth to a boil, add diced potatoes to it, if you use canned beans, then wait a while with its display, but if you use the usual one, then spread it with potatoes.

Boil it all together for 7 minutes

6. Then add the steamed vegetables with mushrooms and cook everything together for 15 minutes. 5 — 7 minutes before the end of cooking add canned beans.

7. When serving solyanka, decorate it with olives or olives, a slice of lemon, sprinkle with herbs, season with lemon juice and flavor with sour cream.

Here I am even writing a recipe, and salivating and running. Rather to the forest. yes boil such a hodgepodge!

In previous articles we have already prepared several first courses with mushrooms and melted cheese. But we did not try to cook them with minced meat.

We will cook in a slow cooker. Although, if you want, you can cook the soup in the usual way, that is, in a saucepan.

  • ground beef — 250 gr
  • champignons — 200 gr
  • onion — 1 pc
  • potatoes — 4-5 pieces
  • carrots — 1 pc
  • celery root — 100 gr
  • Processed cheese — 250 — 300 gr
  • green onion — half a bunch
  • parsley — 0.5 bunch
  • basil — 1 sprig
  • vegetable oil — 2 tbsp. spoons
  • salt, pepper — to taste

1. Clean the champignons, rinse with cold water if necessary, or wipe with a damp cloth. Cut into thin slices.

2. Peel and wash vegetables. Onions cut into small cubes, Potatoes and celery root cut into cubes, and carrots rubbed on a medium grater. Can be grated for Korean carrots.

3. We will cook on ground beef, but if you wish, you can cook on any other, including chicken.

4. In the multicooker, turn on the “Frying” mode. Fry the minced meat in vegetable oil for 5 minutes, while constantly stirring, so that it is roasted evenly from all sides. Break the lumps.

5. Add the mushrooms and fry for another 5 minutes, also stirring the contents.

6. Then add onions, celery and carrots, all at once, and fry all the ingredients for 7 minutes. At the same time, we do not forget to mix them so that they are all well roasted.

7. Put chopped potatoes and pour hot water, it will be enough 1.5 liters. Add salt and pepper to taste.

8. Switch on the “Soup” mode, close the lid and cook for 20 minutes.

9. Then open the lid and add the melted cheese, you can add any of those that are now on the shelves of our stores.

10. Cover the lid and leave until the cheese melts. If the multicooker has a function such as “Heating”, you can turn it on.

11. Pour the finished soup into plates, garnish with chopped greens and chopped onions.

Exactly according to the same scheme, you can cook this soup in a regular saucepan.

In my previous articles, as far as I remember, we had two recipes for borsch with mushrooms. But such a dish as Russian soup, I somehow lost sight of.

Well, I will urgently eliminate this flaw.

Moreover, I found on the Internet a wonderful recipe with a no less wonderful story about how to cook delicious cabbage soup. And I hasten to share with you this recipe.

I confess that I have not tried to cook soup in this version. But I believe the author, and they themselves look very appetizing.

And one of my colleagues from https://kopilpremudrosti.ru/ has an excellent recipe of cabbage soup with mushrooms and meat. You can follow the link and see the recipe, there are many recipes for delicious first courses for each day.

Therefore, I am sure that the soup according to this recipe is very tasty. I will definitely try!

And what a delicious, seemingly ordinary soup can be, but stewed in the oven. Already imagined? Then let’s make one!

The soup is thick and rich. And for its preparation, we need pots.

  • fresh mushrooms — 300 gr
  • potatoes — 7 pieces
  • carrots — 1 pc
  • parsley root — 1 pc
  • onion — 1 pc
  • broth (any) — 1.5 liters
  • vegetable oil — 2 tbsp. spoons
  • sour cream — 150 ml
  • chopped green onions and dill, a mixture — 2 tbsp. spoons
  • bay leaf — 2 pieces
  • black pepper peas — 3 pcs
  • sour cream — to serve

For the preparation of such a soup will suit any mushrooms, and even better than different varieties. This will provide a richer taste and aroma.

And in the winter it can be cooked with fresh or frozen champignons.

You can also use for it a different broth — vegetable, mushroom, meat or chicken. Naturally, this will affect the taste, each time it will be different, which is not surprising. But it will be delicious in any selected option.

1. Clean the mushrooms. Hats to separate from the legs. Feet cut into pieces.

2. Leave small caps whole, and cut large ones into several pieces. Pour them over with boiling water and put them in portion clay pots (3 pieces).

3. Pour 0.5 liters of broth into each pot.

4. Preheat oven to 180 degrees. And put them in pots, covered them with a lid. Cook 40 minutes.

5. Meanwhile, dice the onions and parsley root. Grate carrots.

6. Fry the mushroom legs in butter, then add the onion and parsley root. When they are slightly fried, add carrots. Stew until soft. You can add a little broth to the vegetables do not burn.

7. Cut potatoes into cubes.

8. Add chopped potatoes and fried vegetables to each pot. In each, put on a pea black pepper and bay leaf, dividing it into equal parts. As well as salt to taste.

9. Put the pots back in the oven and simmer another 20-25 minutes.

10. When serving, sprinkle with chopped green onions and herbs, season with sour cream.

In approximately the same way, we cooked chicken with potatoes, vegetables and mushrooms in the oven, but the dish turned out to be thicker, and because of the chicken, it was also more nutritious.

I happened to be in the ancient and beautiful city of Pskov. And once, while living there in a hotel, I decided to have lunch at a local restaurant. Since I love mushrooms in all variants, I drew attention to the recipe of mushroom soup in the menu. But it was not quite normal, the mushrooms were not fresh, not dried, not frozen, and not even pickled, but salted.

I ordered it, and was very pleased with the choice. Since before that day I had not tried this dish. Then she began to sort out the recipes, trying to reproduce the favorite taste. And then I found one that is very similar.

  • pickled mushrooms (originally milk mushrooms) — 200 gr
  • potatoes — 2 — 3 pieces
  • onion — 1 pc
  • butter — 2 tbsp. spoons
  • milk — 1.5 liters
  • salt — to taste
  • Bay leaf
  • black pepper peas — 3 — 4 pcs

I tried to cook such a soup with sandwiches, red mushrooms (good, that their salt itself is in an oak barrel) and windmills. And I can say that with all of them, it turns out very tasty. Therefore, take any, you can not go wrong.

1. Cut salted mushrooms into neat straws and boil until cooked in 0.5 liters of milk.

2. While they are boiling, chop the onion into cubes and fry it in butter. Vegetable oil can also be used, and in the recipe I have found, it is on it that the soup is prepared. But I like it, it is cooked in butter.

So that the onions do not crunch in the soup, you can pour half a glass of water or broth into it after frying and let it go and fade. While the mushrooms are boiling, it will be time.

3. Cut the potatoes into small pieces and boil in salted water until cooked. At the end of cooking add the bay leaf and 3 — 4 peppercorns. Drain broth, but you can not pour it.

I’m ice-cream this way, and then use it by adding to the first or second courses.

4. Boil the remaining milk in a separate saucepan and pour it into the saucepan with the mushrooms.

5. Put boiled potatoes and fried onions.

6. Bring the soup to a boil and turn it off immediately.

As a rule, after adding milk, cream or sour cream, the soup is brought only to a boil, and do not boil. This is a rule that is desirable to follow.

The soup is ready, you can serve it with chopped greens.

And we have this soup with Chinese motifs, it is slightly spicy and rather spicy. And if you want to cook something special, then this recipe is for you!

  • champignons — 150 gr
  • cucumber — 1 pc
  • Chinese noodles — 25 gr
  • green onion — 2 feathers
  • garlic — 1 clove
  • vegetable oil — 2 tbsp. spoons
  • soy sauce — 1 tbsp. spoon
  • salt — to taste

1. Clean the champignons, remove the top film by pulling it over the edge. Then cut into plates.

2. Cut the cucumber into two halves lengthwise and clean it from seeds. Chop fine straws.

3. Chop the green onion as if for a salad, and cut the garlic into thin slices.

4. Put on the fire pot with water, you will need 0.5 liters. Cover and wait until it boils.

5. Heat the oil in a pan and fry the onion with garlic on it, while stirring them constantly. Fry no more than 1 minute.

6. Add to them sliced ​​mushrooms and cucumber. Fry by stirring for 5 minutes.

7. Add fried ingredients to boiling water and bring to boil again.

8. Break noodles into pieces. You can use thin Rollton noodles for this. And add to the broth.

9. Also pour in the soy sauce soup, mix. Taste, if you need salt, add salt as much as you need.

10. Boil 5 — 7 minutes, depending on the type of noodles, in general, until cooked.

Serve and eat with pleasure!

Sometimes, by adding an ordinary ingredient to an ordinary dish, you can create a real culinary masterpiece from an everyday dish. And this ingredient this time turnip will perform.

We will need (for 5 servings):

  • chanterelles — 300 gr
  • turnips — 1 — 2 pieces
  • carrots — 1 pc
  • potato — 3 pcs
  • onion — 1 pc
  • green onions — bunch
  • dill — 3 — 4 sprigs
  • black pepper peas
  • bay leaf — 1 — 2 pieces
  • salt — to taste
  • vegetable oil — 2 tbsp. spoons

1. Clean the mushrooms from the forest litter and land. Pour with cold water and leave for 30 minutes. If they are left with land and litter, all this will soak and fall away. Although chanterelles are considered one of the purest mushrooms. Apparently they care about their beauty even in the forest.

2. Peel the turnips and cut them into cubes. Carrots of quite large size cut into the same cubes. Onions cut into smaller cubes.

3. Fry the onions in the pan in the pan, then the carrots with the turnip. Fry over low heat for 5 minutes, stirring the vegetables occasionally.

4. Pour two liters of water into a saucepan and put it on fire to boil. Cover with lid to make it happen faster. As it boils, add mushrooms to it, remove the foam that appears and cook for 10 minutes.

5. During this time, cut into cubes potatoes and add to the broth. Cook for another 7 minutes.

6. It is time to add roasted vegetables, and with it a bay leaf, salt to taste and a few peas of black pepper, 6 — 8 pieces will suffice.

7. Boil it all together for 10 minutes.

8. Serve, sprinkled with fresh herbs and seasoned with sour cream.

For piquancy, you can add a little mustard in such a dish, as in okroshka on kvass. But this is for lovers, or gourmets.

You can write a lot more different options and variations. But they will all be only slightly different from all those that I suggested to you in today’s selection.

These changes may concern, for example, which mushrooms to use, add cheese, cream, milk, or not add. What kind of vegetables or cereals to use as ingredients and so on.

And we considered the species, perhaps all. And I think that in season you will not be puzzled over what recipe to make soup.

Below I will leave links to articles already written. And if you can’t find a recipe here, then look at them. The collection turned out really huge. And what is important — for every taste, and from any mushrooms.

That’s how much happened! And all because of the great national love for such soups. So cook and enjoy delicious and hearty dishes.

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