White mushroom soup: two recipes for a delicious dish

Of all the edible mushrooms, the most popular is the cep. For its excellent taste and great benefits it is called the "noble mushroom." The porcini mushroom is rich in vitamins, antioxidants, macro- and microelements. It contains essential amino acids that are absorbed by the body by 80%. Substances positively affect the work of the heart, thyroid gland, immune and digestive systems, and also accelerate the metabolism. Porcini mushrooms are an important product on the healthy vegetarian menu. Therefore, they are harvested for the winter: dried, frozen, salted, pickled. Any preparation is used to prepare a wide variety of dishes. Today we learn how to cook an all-weather dish - soup with frozen and dried porcini mushrooms. But first, we learn all the secrets of the recipe.

  • Cut mushrooms large, they look beautiful in a plate.
  • Dry mushrooms are pre-soaked, steamed in boiling water for 20 minutes, in cold water - for 1.5 hours.
  • The water in which the mushrooms are soaked is usually used for soup. It is carefully poured into a pot with soup, filtered through a fine sieve or cheesecloth so that no sediment gets.
  • Take a lot of mushrooms for soup, just mushrooms should reign in the mushroom dish, and the remaining components only add to the richness.
  • In order not to spoil the rich mushroom, do not use a lot of spices and herbs for the soup. Since the mushrooms themselves are very fragrant and additional spices will only kill their taste and smell of food.
  • Mushrooms are boiled for about 35-40 minutes. Longer cooking will ruin the unique taste and the aroma of the mushroom will be lost.
  • For zest, you can add a little garlic or white wine to the soup.
  • The traditional dressing for mushroom soups is barley and potatoes. Also to the place will be vermicelli.

  • Calorie content per 100 g - 95 kcal.
  • Servings Per Container - 4
  • Cooking time - 1 hour

Ingredients:

  • White dried mushrooms - 41 g
  • Salt - 2/3 tsp or to taste
  • Onions - 1 pc.
  • Frozen porcini mushrooms - 300 g
  • Vegetable oil - for frying
  • Ground black pepper - a pinch
  • Potato - 2 pcs.

Step by step preparation of soup with frozen and dried porcini mushrooms, recipe with photo:

1. Pour dried mushrooms with boiling water, cover and leave for half an hour. Defrost frozen mushrooms at the beginning of cooking. Transfer them to a sieve, rinse and cut into pieces. Mushrooms are usually frozen before boiling.

2. In a pan, heat the vegetable oil and put the mushrooms in it. Fry the mushrooms over medium heat until lightly browned.

3. Remove the steamed porcini mushrooms from the brine and cut into medium slices. Do not pour the brine.

4. Fry the soaked dried mushrooms in a pan until a blush.

5. Peel the potatoes, wash and cut into medium-sized pieces. Fill the tubers in a saucepan, add the peeled onion and cover with water. Bring the potatoes to a boil over medium heat.

6. Send fried mushrooms that were frozen to the potato pan.

7. Next, send the fried dried mushrooms.

8. Through a small strainer, pour the brine into the pan where the dried mushrooms were steeped.

9. Season the soup with salt and black pepper and cook after boiling for half an hour. At the end of cooking, remove the onion from the pan, as she gave away her taste, healing substances and aroma. Serve the soup with frozen and dried porcini mushrooms to the table hot. If desired, put a spoonful of sour cream in a plate or add crackers.

See also a video recipe on how to make dried porcini mushroom soup.

The materials and articles contained in the journal may include information intended for users over 18 years of age, in accordance with Federal Law No. 436-FZ of December 29, 2010 "On the Protection of Children from Information Harmful to Their Health and Development." 18+.

Classic porcini mushroom soup

There are many recipes for making a delicious and very satisfying soup from frozen porcini mushrooms. But the classic version rightfully takes first place among them.

Must:
500 g of frozen white mushrooms,
½ cup pearl barley
1 medium onion,
2 medium sized potatoes
1 small carrot
15 g butter,
fresh herbs: dill, parsley,
ground black pepper,
salt.

  1. Pearl barley washed in running warm water should be soaked in boiling water 4 hours before cooking or overnight, and then boil in a separate bowl until half cooked. Mushrooms, not defrosting, cut into large pieces. Pour 2 liters of filtered or drinking water into the pan, bring to a boil and throw mushrooms into it. Put the peeled potatoes, cut into cubes, and boiled pearl barley in a pan.
  2. After the water boils, reduce the heat and continue cooking them for another 20 minutes. Melt the butter in a frying pan, put onion on it, chopped into small cubes. Fry it, stirring constantly, so as not to burn, until golden brown. Grate the carrots on a fine grater and add to the onion. All together continue to fry for another 2-3 minutes.
  3. Put the dressing in a pan, add salt to taste, a little ground pepper. Bring the soup to a boil, turn it off, throw finely chopped fresh herbs in it and leave it to stand under the lid for another 10-15 minutes. Video recipe: quick mushroom soup with soft cheese from Alexander Selezneva:

Mushroom soups and features of their preparation

The aroma of the dish leaves no one indifferent. You can cook mushroom soup according to different recipes, but first you need to understand the options for dishes and the features of their preparation.

1. Of the variety of stews, 3 main types are distinguished:

  • Plain. This is a soup with a classic set of products: onions, carrots, potatoes, possibly small vermicelli. The composition of these products may vary according to personal preference.
  • Puree. This is a liquid broth cooked on a broth. This type includes mushroom soup puree with chicken or sorrel.
  • Creamy or cream soup. This is mushroom soup with cream, flour or egg yolk, which give it a thickening.

2. Before cooking, you should always consider that any selected product has features. Mushroom soup from porcini mushrooms turns out to be the most fragrant and delicious. Good mushrooms give mushrooms, and a muffled taste have oyster mushrooms, russula, moss.

3. When choosing the amount of product, you need to focus on the types of mushrooms. A salty or pickled product has already lost some of the water during the initial treatment, so it should be taken in 2.5-3 of the fresh volume. Most often, such mushrooms are used in cereal or vegetable decoctions. For mushroom soup from dried mushrooms, the volume of the product should be 7-8 times fresh. Moreover, it is necessary to soak dried mushrooms before cooking in cold (preferably ice) water for at least 2-4 hours.

4. Before using directly in a dish, any mushroom must be properly prepared. Large cut, and small can be used whole. So that the mushroom soup made of champignons does not darken, they must be rinsed with vinegar or lemon water.

5. Cooking any stew should take place on medium heat. A small or too big fire will spoil the mushroom, making it flabby or tough. Cooking time depends on the initial size of the mushroom and ranges from 20-40 minutes.

6. Strong spices are practically not used in such soups. Nothing should clog the light aroma of the mushroom, so even salt is put in a limited amount in the soup.

Frozen White Mushroom Soup with Cream Cheese

Very nutritious and tasty it turns out a soup with porcini mushrooms seasoned with cream cheese.

Must:
300-500 g of frozen porcini mushrooms,
1 medium onion,
50 g of noodles or noodles,
2 medium sized potatoes
1 carrot
20 g butter,
2 tbsp cream cheese
several branches of dill and parsley,
2-3 bay leaves
ground black pepper,
salt.

  1. Boil 1.5 l of water in a saucepan, add salt to it. Defrost the mushrooms, cut into small pieces, put in a pan. Cook for 15 minutes, then add the potatoes, chopped into small cubes, cook for 10 minutes, and then toss the vermicelli or noodles into the pan. Heat butter in a frying pan, fry finely chopped onions on it until transparent, then add carrots grated on a fine grater and fry for another 3-4 minutes.
  2. The contents of the pan must be constantly stirred so that nothing burns. Put cream cheese in a saucepan. Stirring the contents, wait until it is completely dissolved. Add the contents of the pan, pepper, bay leaf to the pan. Stir, bring to a boil, turn off the heat, throw finely chopped greens into the soup.
  3. Infuse the soup for another 10-15 minutes, then serve it on the table.

Recipes for mushroom soups with cereals

Soups with cereals - a common version of winter dishes. Dried or fresh mushrooms give a pleasant aroma to the broth, making it nutritious and nourishing. Almost all cereals are used to fill the dish: barley, millet, rice, buckwheat. A rich, rich recipe for such soups replenishes the body with the necessary reserves for its normal functioning.

How to choose porcini mushrooms for soup

To prepare the soup, mushrooms can be used in any condition (fresh, dried or frozen). An important component of a fragrant, healthy and nutritious broth is the right choice of mushrooms when purchased. Acquire goods only from recommended sellers.

Not all qualities of the fungus can be determined only by appearance. If it grew near a highway or a chemical district, then such a product will not bring benefits. It will be saturated with harmful substances.

The nuances of choosing porcini mushrooms when buying:

1. Fresh:

  • when purchased fresh, the appearance of the product is initially evaluated. The hat should hold tightly on the leg of the mushroom. The presence of litter and foliage is not desirable, but does not affect its taste,
  • give preference to young mushrooms (their hat is not fully open). They are less eaten by worms and snails, did not have time to soak in harmful substances, and contain more nutrients,
  • by weight, the mushroom should be felt in the hand. If it’s almost weightless, it means it’s dry or deeply eaten by worms,
  • when you click on a leg or hat, a crunch should be heard,
  • fresh mushroom has a strong mushroom smell,
  • the leg and the hat should be tight. The presence of holes on them can characterize the presence of worm larvae or their adults,
  • the mushroom should be dry or slightly moist. The presence of a large amount of moisture or mucus means that the product has already been stored and has begun to deteriorate.

2. Frozen:

  • the bag with mushrooms should be transparent and hermetically sealed,
  • if the mushrooms are sticky, it means they were frozen several times or not stored properly. Subject to the rules of freezing, mushrooms are located separately from each other,
  • No ice should be present in the packaging. It adds weight, and also violates the rules of storage of the product.

3. Dried:

  • mushrooms should not be too chopped,
  • the presence of impurities (twigs, grass) is not allowed,
  • with proper drying, the mushroom should not break or crumble in the hands. If this happens, then the old mushroom was dried,
  • even when dried, the mushroom retains a bright mushroom aroma. Extraneous odors can be impregnated during drying, it is not recommended to acquire such odors.

Before cooking, it is recommended to soak fresh and frozen mushrooms in salt water (per 1 liter of 10-15 g of salt) for 30 to 45 minutes. This procedure will eliminate the stubborn dirt, remove some harmful substances and expel worms, if any.

After soaking, rinse the mushrooms with clean water until the dirt is completely removed. If necessary, sort and cut (large). Prepared mushrooms can be stored in the refrigerator for no more than a day.

How to make porcini mushroom soup

Most culinary specialists know how to cook mushroom soup, but it is useful for novice housewives to familiarize themselves with the information in more detail. Before cooking, mushrooms must be cleaned if they are fresh. To do this, put the fruits in cold water for half an hour so that the garbage leaves, then each mushroom is cleaned of leaves, earth, cut off dark spots. If the specimens are old, the skin is peeled off to a white pulp, and in young ones, only damage. After that, it will remain to cut each instance in half and clean out the dark flesh.

You can also cook soup with porcini mushrooms from prepared semi-finished products - dried or frozen. Moreover, you can dry or freeze the mushrooms at home to preserve all their benefits and vitamin composition. Cooking with a pre-prepared semi-finished product will go faster, because you just have to fill them with boiling water and season with spices, any kind of pasta, rice or vegetables.

Lean dried pearl mushroom soup

The recipe for dried mushroom soup with barley is simple to execute and allows you to vary the composition as you wish. Forest mushrooms replace meat, making the broth nutritious and nourishing. And if desired, a piece of chicken will make the dish more saturated.

  • dried mushrooms - 120 g,
  • pearl barley - 120 g,
  • potatoes - 200 gr,
  • carrot - 1 pc.,
  • onion - 2 pcs.,
  • dried herbs - optional
  • salt to taste.

Dried mushrooms must first be thoroughly washed. To do this, they should be soaked for several hours. Pour out the water and rinse the mushrooms again.

Place a pot of water on the stove, dilute the salt in it. Add prepared mushrooms and washed pearl barley.

While the liquid is boiling, prepare the vegetables by peeling and rinsing them. Finely chop the onion, chop the potatoes into cubes, and grate the carrots coarsely.

In oil make onion-carrot passerovka. Fry vegetables until golden brown.

Half an hour after boiling the broth, pour potatoes and sauteed vegetables into it.

Continue cooking mushroom soup with pearl barley until the potatoes are ready. 2-3 minutes before the end of cooking add chopped dry herbs. Ready dish to let insist 40-50 minutes, and it is better to serve it with sour cream.

Features of cooking soup. How and how much to boil porcini mushrooms

Soup from porcini mushrooms (frozen, fresh or dried) is rich and nutritious, subject to the preparation rules:

  • mushroom soup is recommended to eat fresh. When stored, it loses aroma,
  • do not use a lot of spices, they interrupt the aroma and change the taste of the soup,
  • if greens are put on a recipe, then they are added at the end of cooking or on plates,
  • the broth is more aromatic if the mushroom is cut into large pieces,
  • you need to cook mushrooms only on moderate heat. If the flame is too strong, then the mushroom will turn out tough. On low heat, it will fall apart and be unpleasant in appearance and lose its taste,
  • when preparing the broth, add the peeled whole onion. A change in its color (acquires a blue tint) will indicate the presence of a poisonous mushroom.

To give the mushroom soup a unique taste, add pickled or salted mushrooms to the broth.

How to cook delicious creamy mushroom cream soup with cream

Soup puree with porcini mushrooms and cream to cook is quite simple, no more complicated than its low-calorie "counterparts" - mashed mushroom soups.

The main thing is to observe the order of bookmarking products. Proportions can be changed to your liking.

Mushroom Maker - Frozen White Mushroom Soup

Tasty, rich, thick soup of porcini mushrooms. Fragrant soup is especially good in the cold season. A great first course for your dinner!

Ingredients:

  • frozen porcini mushrooms - 400 g
  • potatoes - 4 pcs.
  • onion - 1 pc.
  • carrots - 1 pc.
  • Bay leaf
  • butter - 2 l
  • salt.

Cooking:

Defrost the mushrooms, cut into medium slices, put in a pan with a thick bottom and fry in butter.

Chop the onion, cut the carrots into cubes. Send vegetables to the mushrooms and fry until there is mushroom liquid left. Add salt and pepper.

Pour water into the pan. Dice the potatoes and send to the broth.

Cook until potatoes are cooked. Add bay leaf. Serve soup with sour cream.

The soup will turn out saturated and fat if you cook it on meat broth or add boiled meat to it.

From dried

Everyone should know how to make soup from dried porcini mushrooms. To soften hard pulp and reduce cooking time, you need to soak the components in cold salt water in the correct ratio: a handful of mushrooms - a glass of water. After 2-3 hours, you can start cooking in the same water without changing it. This technique will preserve the aroma of the broth, enhance the taste of the finished food, make it more saturated.

Buckwheat soup with champignons

Champignons are a frequent guest in every home. Their year-round availability makes these mushrooms the darlings of many. They produce a rich and interesting recipe for mushroom soup from champignons with buckwheat. And in order to enjoy not only the taste, but also the aesthetic appearance of the dish, it is recommended to use small mushrooms, which will be boiled whole.

  • buckwheat - ⅔ cup,
  • champignons - 250 gr,
  • potatoes, tomato - 2 pcs.,
  • onions, carrots - 1 pc.,
  • garlic - 2-3 cloves,
  • greens (dill + parsley) - a bunch,
  • salt to taste.

Prepare all products for cooking. Rinse buckwheat grains by removing excess litter from them. Rinse the champignons thoroughly. Large mushrooms can be cut into plates.

Wash and chop all vegetables as well. Onions - diced, potatoes - medium slices, carrots - straws or grate, pass the garlic through a press, chop greens.

Peel the tomatoes. Make a small cross incision in the tomatoes and pour them with boiling water for 2 minutes, and then transfer to ice water. After this procedure, the incised peel is easy to clean. Cut the pulp of the fruit into cubes. You can cook mushroom soup without tomatoes, but with them it will be more interesting and brighter.

Sorted and washed buckwheat put cook. In a separate frying pan, heat the oil, on which fry the onions until the color changes. Add carrots to it and sauté it until soft. Pour small champignons into the pan and simmer for 15-20 minutes over medium heat.

After boiling buckwheat, pour potatoes to it, then fry. Dilute crushed garlic in a stew.

When the potatoes are half cooked, put tomatoes on it. Salt the dish and season 2 minutes before the end of cooking with chopped herbs.

Frozen

To prepare a soup of frozen mushrooms, they must first be properly defrosted. A portion of mushrooms is placed on a plate and left at room temperature for 30-40 minutes. After that, rinse them in 2-3 waters and set to boil the broth. Cooking time depends on the state in which the mushrooms were frozen (boiled or fresh).

If there was a preliminary cooking, then the standard cooking time of the broth (35-40 minutes) should be reduced by 10-15 minutes.

It is not recommended to accelerate defrosting using hot water, as mushrooms absorb excess moisture, lose aroma and taste.

If time is running out, you can use a microwave.

Ingredients for pp recipe

Mushrooms for such a first course will suit any - fresh, frozen, dried. We leave the frozen ones overnight in the refrigerator and only then use them for cooking. Although if you boiled them before freezing and cut them into slices, then you can directly send them to the pan.

Dried white is the most fragrant option. But they will first have to be soaked for 3-4 hours in warm water. Better yet - pour warm milk for 10-12 hours.

By the way, here’s an interesting video with the nutritionist’s advice on the benefits and harms of mushrooms (and why mushroom puree soups are the most useful):

Cream - a product for PP-shnikov ambiguous. There are those who consider it a taboo product, and there are those who think like me - any natural products with proper nutrition are allowed! Moreover, there is cream with a fat content of 10 to 30% - you can choose less fat, there are fewer calories. But if you are, then such nutritional things should be ruled out for now or applied so that the balance of the KBZhU is not disturbed. In any case, cream is not the kind of food that is suitable for an afternoon snack, dinner, or even a late lunch. It is better to eat creamy mushroom soup until 12-14 hours.

Cream of porcini mushroom soup with cream - the recipe is not multi-component. We will need:

  • white mushrooms, they are mushrooms - 500 g
  • cream with a fat content of 10 to 15 percent - 200 mg
  • onions - 2 pcs.
  • condiments for mushrooms (bay leaf, chili pepper, black peppercorns, parsley and dill).

Other seasonings “clog” their own aroma and taste of mushrooms, because

The classic recipe provides butter for frying onions and / or mushrooms, potatoes for density and satiety. But in aggregate, all these products will add an excessively high calorie content to the finished dish.

Chili pepper is also provided in some recipes, it gives a piquant pinworm to the soup, but also stimulates the appetite. Therefore, in order to prevent overeating, you can not add it.

From frozen

The simplest of the recipes will be the option of how to cook a soup of frozen porcini mushrooms. To do this, boil water and fill up the finished cake mix immediately, without defrosting. If you previously defrost ceps, they can stick together and turn into porridge with a mucous consistency. After boiling, the soup is cooked in the traditional way - with the addition of potatoes, meat, vegetables and spices.

Frozen Mushroom Soup

Let's talk about cooking mushroom soups today. Very rarely, who cooks them. And if he cooks, then it turns out very poorly. But mushroom soup can be prepared much tastier.

Usually the peak of mushroom soups occurs in late summer and early autumn. When the mushroom season begins. When mushroom pickers and amateurs eat mushrooms full of mushrooms, they cook soups and fry potatoes with mushrooms, filling their kitchens with magnificent aromas.

Fresh mushrooms are arguably very good without, but you should not wait until the mushroom season comes, you can cook an excellent mushroom soup from frozen mushrooms. After all, mushrooms perfectly tolerate freezing and practically do not lose their taste.

Today, refrigerators allow you to freeze a huge number of mushrooms almost instantly. Yes, and retail chains are always ready to please us with frozen mushrooms of various types from champignons to honey agarics and chanterelles. So you can find mushrooms all year round and without problems.

Simple soup with frozen porcini mushrooms

The soup is easy to prepare, but very tasty, hearty and not fat at the same time. A true culinary classic!

Ingredients:

  • frozen porcini mushrooms - 800 g
  • onion - 150 g
  • potatoes - 200 g
  • carrots - 150 g
  • spice
  • vegetable oil
  • Bay leaf
  • pepper
  • salt.

Cooking:

Defrost mushrooms. Cut vegetables and mushrooms into slices.

Put half the onions and carrots and all the potatoes in a pot of boiling water. Add bay leaf and spices to taste.

Fry the second half of vegetables and mushrooms in oil.

When the potatoes become soft send the frying to the pan. Bring to a boil and salt to taste.

If you want the soup to be dietary, we recommend frying vegetables without adding oil, in a dry frying pan.

Steps for cooking step by step

Cream of porcini mushroom soup with cream - a recipe for Scandinavian cuisine - is not prepared quickly.

Fresh mushrooms need to be sorted out, cleaned manually of adhered foreign objects - twigs, needles, leaves. After they need to be washed, chopped and pour boiling water. After boiling them on a very low fire for a quarter of an hour, you need to rinse again and dip in new boiled water. Mushroom broth is cooked from 45 minutes to an hour.

In vegetable oil, spasser finely chopped onions. Since there is no potato in the recipe, you need to take more onions for density and satiety. Prepared onions, bay leaves, peas, peas are transferred to the broth and brought to a boil. Pour the cream and boil for another 3-5 minutes. Bay leaf and pepper should be caught from the pan. After this, the soup is mashed with a blender, sprinkled with herbs and served in broth bowls.

How much to cook porcini mushrooms for soup

It is important to know how much to cook porcini mushroom for soup. If you take fresh fruits, then their cooking will take up to half an hour. It requires regular removal of foam, as well as preliminary cleaning and thorough washing. If dried specimens are cooked, then first they are soaked for 2-3 hours, cooked for 40 minutes, and sliced ​​- half an hour. A slow cooker and a double boiler cook the broth in 40 minutes, and frozen ones cook for about half an hour.

Pearl barley soup with frozen porcini mushrooms

Do you like mushroom dishes? Then prepare a fragrant, nutritious, dietary and figure-friendly soup from frozen porcini mushrooms.

Ingredients:

  • porcini mushrooms - 500 g
  • green peas - 1 cup
  • boiled barley - 250 g
  • carrots - 1 pc.
  • onion - 1 pc.
  • potatoes - 3 pcs.
  • celery root
  • parsley root
  • garlic - 3 cloves
  • Bay leaf
  • fresh dill
  • vegetable oil
  • allspice
  • black peppercorns
  • salt.

Cooking:

Dice vegetables, parsley root and celery. Boil pearl barley. Defrost the mushrooms.

Put celery and parsley roots in boiling water. After 10 minutes add carrots and potatoes.

Fry onions and mushrooms in a pan.

When the potatoes become soft, put the fry in the pan, boiled barley and green peas.

Add bay leaf, spices, chopped garlic and fresh herbs to the soup. Boil a little and remove from heat.

When serving, put sour cream in plates.

Tenderness Soup

Creamy milk soup with two kinds of mushrooms. Uniqueness of the dish is given by the famous bechamel sauce.

  • Dried porcini mushrooms - 180 gr.
  • Fresh champignons - 400 gr.
  • Bulb
  • Potato - 2 pcs.
  • Bechamel - 500 ml
  • Butter - 30 gr.
  • Cream - 200 ml.

We send the dried mushrooms to soak for about a quarter of an hour. Then we turn on the burner and cook for about 20 minutes. At this time, set the potatoes to cook. Onion and champignon are thinly cut into slices and fried with butter. After that, take a blender and grind the soup into porridge. At the very end, bechamel is mixed with cream and a thin stream is poured into a dish, after which everything is passed through gauze or a strainer.

Mushroom soup from porcini mushrooms - recipe

You can find any recipe for soup with porcini mushrooms, which are presented in large quantities in various sources. For beginners, a step-by-step recipe with photos and videos of each stage is suitable to facilitate cooking. Experienced culinary specialists will be able to cook cream or mashed soups without prompting, add noodles, meat, vegetables or cream to the main components.

Frozen Mushroom Soup with Meat and Vermicelli

We can say that this su should work out for you more richly. Since we will not cook it from mushrooms alone, but also with the addition of meat and vermicelli. A kind of heroic rich soup.

Before cooking, one little tip. This mushroom soup can be cooked in two versions with and without frying. In the first version, the soup can be cooked and then heated, and in the first version where vegetables are not fried, it is better to cook it once. Cooked and immediately ate everything.

  • 300-350 grams of frozen mushrooms.
  • 250 grams of chicken. (any can)
  • 3-4 potatoes.
  • 1 carrot.
  • 1 onion head.
  • 50 grams of vermicelli.
  • Salt and pepper to taste.

1. Since we cook with meat, the first thing we do is put the meat to be cooked and do the rest of the products. Cook chicken broth according to the following scheme.

Pre-wash the meat and dip in a pot of water. As soon as the water in the pan boils, drain it and fill in a new one. After this action, we do not have to constantly remove the foam from the broth. We continue to cook the chicken after boiling water for 15-20 minutes.

2. Peel the onion, cut into 4-5 parts and send to the broth to cook with the meat.

3. Peel the potatoes into cubes or pieces.

4. Peel and finely chop the carrots. As in the previous recipe, carrots can just be grated.

5. While the food was being prepared, the meat was boiled. Now we dump all the potatoes into the pan.

6. When the water boils after adding the potatoes, let it cook for literally 2-3 minutes and you can toss the frozen mushrooms.

7.Follow the soup, as when the water with mushrooms begins to boil, foam will be liberated liberally from which you need to get rid. Cook mushroom soup over medium heat, but with a steady boil.

8. After 10 minutes of confident boiling, you can add carrots to the soup. Stir and cook for another 10 minutes.

9. We still have vermicelli left to be sent to the pan. Before you throw the vermicelli, look at the density of the soup. Since if you add a lot of vermicelli, then the soup will turn out to be too thick since the vermicelli will increase in size during cooking.

Add vermicelli mix and try on salt. Cook the mushroom soup until the vermicelli is ready and turn off the heat completely under the pan.

10. After preparing the soup, it is advisable to remove the onion pieces and leave our mushroom soup prod with a closed lid for 5-10 minutes so that it rests and is well insisted.

Before serving, you can decorate with finely chopped greens to enjoy your meal.

Soup with mushrooms and caramelized onions

Soft mushroom soup with sweet crispy onion slices.

  • 400 grams of porcini mushrooms
  • 400 ml. 20% cream
  • One potato
  • Onion
  • Honey
  • Spice

The potato is cooked to a puree state. At this time, the mushrooms crumble and go to the pan. Mushrooms are mashed and whipped until smooth. At the end, warmed cream is slowly poured into the pan. Onions are cut in half rings, laid out in a pan. Then honey and spices are added from the spoon. We fry until the appearance of a characteristic "crunch". We spread sweet onions in portions, before serving.

White mushroom soup with dumplings

Make a great “summer” soup of frozen porcini mushrooms in winter. Adding dumplings improves the taste and makes it even more saturated and nutritious. The delight of the family is guaranteed!

Ingredients:

  • frozen porcini mushrooms - 500 g
  • onion - 1 pc.
  • carrots - 1 pc.
  • egg - 1 pc.
  • milk - 3 tbsp. l
  • flour - 3 tbsp. l
  • salt
  • pepper
  • celery root
  • fresh greens.

Cooking:

Defrost the mushrooms. Cut vegetables into slices.

Make dumplings: mix flour with egg and milk. Add some salt.

Put celery root and spices in boiling water. Boil for about ten minutes.

Fry onions, carrots and mushrooms in oil.

Remove the celery root from the pan and put the fry in the soup. Salt to taste.

After 10 minutes, put the dumplings with a teaspoon. Put chopped greens. Bring to a boil and remove from stove. The soup is ready!

Mashed soup

  • Cooking time: half an hour.
  • Servings Per Container: 8 Persons.
  • Calorie dishes: 50 kcal.
  • Destination: for dinner.
  • Cuisine: author's.
  • The complexity of the preparation: medium.

Tasty and aromatic is obtained soup puree from porcini mushrooms, which quickly saturates the body of an adult. A thick consistency will envelop the stomach, pleasantly warming and saturating it. Such a meal goes well with breadcrumbs from Borodino bread, but if you need to lose weight, it is better to remove them from additives, replacing with fresh herbs or garlic sauce.

  • butter - 20 g,
  • vegetable oil - 15 ml,
  • onion - 150 g
  • potatoes - 450 g
  • porcini mushrooms - 550 g,
  • garlic - 2 cloves,
  • chicken stock - 1200 ml,
  • sour cream - 100 ml,
  • parsley - 15 g
  • dry white wine - 80 ml.

  1. Heat the oil mixture in a cast iron pan, pour pieces of onions and potatoes, cook under a lid over low heat until soft - about 7 minutes.
  2. Add mushroom plates to vegetables, add chopped garlic, add broth, wine, salt, pepper.
  3. Boil, cook for 15 minutes. Grind twice with a blender, pour over, warm up.
  4. Serve mashed soup with sour cream, parsley.

Frozen White Mushroom Soup with Semolina

The porcini mushroom is known to be considered the king of all mushrooms both in growth and taste, it differs significantly from its counterparts. And therefore, the excellent first and second courses are obtained from frozen white mushrooms. And since today we are preparing soups, we will prepare soup from white frozen mushrooms with the addition of semolina in vernacular semolina.

  • 350-500 grams of frozen mushrooms.
  • 2 carrots.
  • 3-5 potatoes.
  • 2 onion heads.
  • 1 tablespoon semolina.
  • 50 grams of butter.
  • Salt and pepper to taste.
  • 1-2 bay leaves.
  • Sour cream.
  • Greens (dill, parsley, cilantro, green onions to choose from).

1. I put a saucepan on the stove, pour some salt in the water and wait for the water to boil. As soon as the water boils, I send mushrooms to be cooked. I cook for 5-7 minutes.

2. While the mushrooms are boiling, I clean the potatoes and cut them into cubes and send them to the mushrooms.

3. Grind onions and carrots. I cut the onion into rings on the floor and grate the carrots.

4. Fry vegetables in vegetable oil until golden brown.

5. After the potatoes are cooked, add the frying to the soup. I mix everything well.

6. Salt to the desired state, add pepper, lavrushka and semolina.

When you add semolina make sure that small lumps do not form. This can be avoided if the soup is constantly mixed when adding semolina, but semolina should also be added with a thin stream. Then everything will work out without lumps.

7.After adding semolina, simmer the soup for another 5 minutes.

8. Then turn off the heat, cover the soup with a lid and let it rest for 5-10 minutes.

9. Serve the soup with sour cream and decorate with herbs. Bon Appetit.

Mushroom Soup Recipes

A common form of thick mushroom first courses is mashed soups. They are prepared from carefully grated cereals, vegetables, meat, etc. Often used for diet or children's menus. The basis of such a dish is broth, broth or just water. The use of frozen foods in such recipes is no different from fresh ingredients. In addition, any mushroom soup from frozen mushrooms will perfectly hide the shortcomings of the product, if they were or appeared during freezing.

Fresh

After preliminary preparation (soaking in salt water, cleaning from debris and washing), mushrooms should be cooked for 40 minutes. When “white” is ready, it sinks to the bottom. If cooking is a pre-treatment, for further preparation of the product (stewing, frying, baking), then the cooking time is reduced by 2 times. In the process of boiling, do not forget to remove the resulting foam.

Soup with frozen porcini mushrooms "Mannick"

It is very simple to prepare a light and at the same time nutritious soup. For this we need vegetables, porcini mushrooms, which will replace meat, and half an hour of time. Try it now!

Ingredients:

  • frozen mushrooms - 400 g
  • semolina - 1 tbsp. l
  • carrots - 2 pcs.
  • potatoes - 4 pcs.
  • onion - 2 pcs.
  • butter
  • greens
  • salt.

Cooking:

Defrost the mushrooms. Dice vegetables. Send mushrooms and potatoes to a pot of boiling water. Add salt and pepper.

Fry onions and carrots in butter. Put the fry in the soup when the potatoes are ready.

Stir in the semolina. Bring to a boil, add chopped herbs.

Serve with sour cream.

Mushroom cream soup with cream of frozen mushrooms

So many of us just love mashed potatoes with cheese or cream. Mushroom soup puree very well warms and creates comfort in the house.

  • 350 boiled potatoes.
  • 400 frozen mushrooms.
  • 1 onion head.
  • 1 liter of cream.
  • Mushroom seasoning.
  • Vegetable oil.
  • Dill for decoration.

1. Yes, we need boiled potatoes. Therefore, first you need to clean it and boil it.

2. While potatoes are being boiled, we will unfreeze the mushrooms and lightly fry them in vegetable oil.

3. We get the mushrooms from the freezer (you can get the mushrooms in advance and defrost them), defrost them and send them to the pan.

4. Add the chopped onion to the mushrooms.

5. Fry the mushrooms with onions and transfer to a bowl for chopping with a blender.

6. Cooked potatoes make mashed potatoes from it.

7. In the puree, add the mushrooms chopped by the blender.

8. The cream needs to be boiled and added in mashed potatoes to the mushrooms and again worked a little with a blender.

9. If necessary, salt and add mushroom seasoning to enhance the taste of mushrooms.

Mushroom soup of mashed potatoes from frozen mushrooms is ready to be served. It needs to be served in small cups and decorated with a sprig of greens. You can also separately serve a handful of crackers. Bon Appetit.

Vegetable mushroom soup with cheese

Simple and easy soup of the most common products. The main taste will be given to it by mushrooms, and the milky taste of mushroom mushroom soup made from mushrooms will get from cream cheese.

  • broth - 2.5 l.,
  • champignons - 300 gr,
  • carrots - 2 pcs.,
  • onion - 1 pc.,
  • processed cheese - 1 pc.,
  • salt, pepper - to taste.

From any vegetables, cook a saturated broth. Peel the carrots and then cut into circles. You can boil carrots in the same broth that will become the basis of the soup. Cut the onion into pieces. Rinse the mushrooms and, if necessary, cut into 2-4 parts.

In a hot pan, fry the onions until transparent. Pour mushrooms to it and sauté until cooked. When the water from the mushrooms evaporates, season with salt and pepper.

Strain the vegetable broth, pour a little into the cup.

Put boiled carrots and sauteed onions with mushrooms in a blender. Grind everything into a single mass, adding a little broth. Then add the diced cream cheese to the blender. Taste “Creamy” or “With mushrooms” is ideal. Transfer the mass from the blender to the broth. Stir until smooth to get rid of lumps. Bring the soup to a boil, adding salt to taste.

Let the dish stand for 20-30 minutes before serving. And also mushroom soup with cream cheese according to the proposed recipe can be prepared with potatoes. It will add even more density to the dish. A boiled chicken soup will receive additional nutrients.

Dried

Porcini mushroom in dried form has a strong mushroom aroma (brighter than fresh) in order to preserve it, you need to properly carry out the procedure for preparing mushrooms for cooking. They must first be washed in sufficiently cold water in 5-7 waters. Then the mushrooms are soaked for 2-4 hours in cold water. If dried mushrooms have been stored for more than 3 years, then the soaking time is 8-12 hours.

Remove the swollen mushroom from the water, rinse, cut if necessary. Drain the water in which the mushrooms were soaked so that the sediment remains at the bottom of the dishes. Add it to the prepared dish, it will enhance the aroma. Cooking time for the soaked mushroom is 30 minutes.

Soup with porcini mushrooms on chicken stock

The mushroom season is not soon, but want to smell the summer? Remove white mushrooms from the freezer and delight the whole family with a fragrant soup.

Ingredients:

  • chicken bouillon
  • frozen porcini mushrooms - 500 g
  • rice - 100 g
  • potatoes - 3 pcs.
  • onion - 1 pc.
  • carrots - 1 pc.
  • salt
  • pepper
  • Bay leaf.

Cooking:

Defrost the mushrooms. Cut vegetables: onions - into small pieces, potatoes - into cubes, chop carrots on a grater.

Put rice, mushrooms and potatoes in a pan with boiling chicken broth.

Fry onions with carrots. When the potatoes are cooked, put the frying. Add spices and salt. Bring to a boil and remove from heat.

Serve sprinkled with chopped herbs and nutmeg.

Onions with mushrooms can be fried not only in vegetable oil, but also in olive, corn, butter, margarine or fat.

Bean Soup with Dried Mushrooms

Despite the diet of all products, the soup has a rich taste and unforgettable aroma. Consider how to make mushroom bean soup with dried porcini mushrooms.

  • water - 2 l
  • dried porcini mushrooms - 150 gr,
  • beans (white and red) - 50 g each,
  • potatoes - 300 gr
  • onions - 100 gr
  • processed cheese - 1 pc.,
  • greens - 80 g,
  • salt, spices - to taste.

Soak the white mushroom first. Rinse it thoroughly, and then pour cold water at least for an hour.

Beans should also be pre-cooked, boiled separately until fully cooked.

Finely chop the peeled onions. Fry in oil until transparent. Add the squeezed mushrooms to it and continue the sautéing with regular stirring. When the liquid has evaporated and the product is browned, the frying of the products can be stopped.

Rinse the peeled potatoes, cut into pieces. Boil the potatoes completely and let it cool slightly.

Add boiled beans and sauteed onions with mushrooms to the dishes with potatoes. Grind everything with a submersible blender or potato masher.

Heat the grated mushroom soup of dried mushrooms over a fire to 60-70 ° C with frequent stirring. Pour in the warmed dish slices of processed cheese. Dissolve it in a pan.

Put chopped greens or pieces of fried mushrooms in each plate.

What mushrooms are combined in soup

Frozen, fresh and dried porcini soup can be prepared with a variety of dressing and a small amount of spices.

In recipes for cooking, the following ingredients are often used:

Main ingredientSpices for brothDressing the finished soup
PotatoesGreen onion featherSour cream
Vermicelli, pastaParsleyCream
CabbageDill branchesCrackers
BowGarlicToast
Carrotallspice and peasUnrefined oil
Rice, pearl barley and buckwheatClove
Chicken eggs added at the end of cooking to the brothBell pepper
Meatballs
Hard cheeses (for cooking broth)
Pork, chicken and turkey

When cooking soup, it is important to observe proportions.

Busting with cereals, potatoes or spices will distort the taste and aroma of the dish.

Cheese soup with frozen porcini mushrooms

Cream cheese gives the soup a special piquant taste and a pleasant white color. Be sure to cook!

Ingredients:

  • frozen porcini mushrooms - 500 g
  • processed cheese - 1 pc.
  • onions - 1 pc.
  • carrots - 1 pc.
  • potatoes - 3 pcs.
  • vegetable oil
  • salt
  • ground black pepper.

Cooking:

Dice potatoes, put in a pan and pour cold water.

Finely chop mushrooms, onions and carrots. Fry in oil with salt and pepper.

Put the fry in a pan, bring to a boil and add cream cheese. Bring to a boil, remove from heat and leave for 10 minutes.

Serve with croutons of white bread and sprinkle the soup with herbs.

Multi-Seasonal Soup

A dish that can be prepared in winter and summer. Inexpensive at the cost, since dried mushrooms are used.

  • 90 grams of dried porcini mushrooms (you can choose a mixture)
  • 0.5 l Vegetable or chicken broth
  • 3 potatoes
  • A glass of greasy cream
  • Bow

Pour dried mushrooms into the preheated broth. Leave to soak for about an hour. Diced, half a centimeter, shred potatoes. When the mushrooms soak and swell, we send the soup to the oven, after filling the chopped potatoes. Next, the onion is cut into small pieces, fried until the crust is acquired. We turn off the burner, set it on the table and begin to interfere with the cream, at the same time falling asleep the fried onions. Ready can be considered a dish when the consistency looks like a cream.

Chicken Soup with Frozen Mushrooms

A few mushrooms with a small ham will help to prepare a delicious dinner. This simple recipe for mushroom soup from frozen mushrooms is suitable for any type of multicooker.

  • frozen mushrooms - 200 gr,
  • ham - 150 gr,
  • potatoes - 4 pcs.,
  • carrot. onions - 1 pc.,
  • red pepper - 1 pc.,
  • sour cream - 3 tbsp. spoons
  • greens - a bunch.

From chicken legs cook broth in a slow cooker. Remove the boiled meat, and continue further cooking on the broth.

Defrost mushrooms, large cut into plates.

Cut the potatoes into small cubes, chop the onion finely, grate the carrots. Cut pepper into thin strips. Remove the cooled meat from the bone and tear it into pieces.

First put the potatoes into the broth. And pass the remaining vegetables in a pan in oil in order. First, fry the mushrooms, allowing them to evaporate. Then add pepper with carrots and meat to them. After a short passerovki add onions.

Put the roasting in the multicooker bowl, mix it with potatoes. Let the mushroom soup with chicken boil until the first bubbles, but do not boil for a long time, otherwise it will simply boil. Before serving, crush the soup with herbs.

Cream soup

  • Cooking time: 1.5 hours.
  • Servings Per Container: 10 Persons.
  • Calorie content: 115 kcal.
  • Destination: for dinner.
  • Cuisine: author's.
  • The complexity of the preparation: medium.

The cream soup of dried porcini mushrooms has a higher nutritional value, which differs from the pureed mass in a more creamy state resembling fat sour cream. Delicious food looks attractive due to the addition of onions, carrots and spices - green onions, caraway seeds, garlic if desired. The creamy taste of food attracts all households.

  • porcini mushrooms - 2 kg,
  • olive oil - 30 ml,
  • butter - 200 g,
  • onion - 2 pcs.,
  • carrots - 1 pc.,
  • caraway seeds - 20 g
  • green onions - a bunch,
  • white wine - a glass,
  • flour - 10 g
  • water - 6 glasses
  • fat cream - a glass,
  • parsley is a bunch.

  1. Fry chopped onions, carrots, mushroom plates in an oil mixture. Season with caraway seeds, salt, pepper, pour water in 15 minutes.
  2. Boil, after half an hour mix the broth with fried chopped green onions, flour and wine. After thorough stirring, boil again, add cream and chopped parsley after 15 minutes.
  3. Beat with a blender, serve cream soup hot.
  4. Instead of flour, you can take semolina.

White mushroom soup on meat broth

To make the soup more rich and rich, cook it on meat broth. Our recipe uses beef broth.

Ingredients:

  • frozen porcini mushrooms - 300 g
  • potatoes - 5 pcs.
  • carrots - 1 pc.
  • beef broth
  • dill
  • vegetable oil
  • ground black pepper
  • salt.

Cooking:

Cut the potatoes into small pieces and put in a boiling broth

Chop mushrooms and send to potatoes. Salt to taste and pepper.

Grate the carrots and fry in oil.

When the potatoes are completely ready, put the fried carrots and herbs in the soup. Bring to a boil and remove from stove.

Soup can be served at the table.

Dried Mushroom Chicken Soup

No less delicious is the cream soup cooked. Cook it with sour cream and chicken.

  • 200 gr. dry porcini mushrooms
  • 1 small onion,
  • 150 gr. oily sour cream,
  • 1 egg
  • 400 gr. potatoes
  • 1 carrot
  • 40 gr butter
  • 30 ml of vegetable oil,
  • 250 gr chicken fillet,
  • 1 clove of garlic.

Pre-soak dry mushrooms in cold water or milk, soak them for at least 3 hours, you can soak overnight. Then boil the chicken. We wash the chicken, put in a pan and pour cold water (1.5 liters). Cook, removing the foam, about half an hour.

We cut potatoes and carrots into cubes, chop the onion finely. We take out the finished chicken, let it cool slightly. Filter the broth.

In a boiling broth, dip the cubes of potatoes and carrots. Pour vegetable oil into the pan, put the cream. Fry the onion in this mixture. When the onion begins to lightly fry, add mushrooms cut into small pieces to it. Fry it all together for 7-10 minutes. We transfer the mushrooms with onions to the soup, there we send the chicken fillet sliced ​​in slices, continue cooking, adding salt, for another 10 minutes.

Then remove the pan from the heat, let the soup cool slightly. We take a hand blender and turn our soup into mashed potatoes. Put the mashed soup on the stove again. Add sour cream to it, knead thoroughly. The mass must be completely homogeneous. Beat the egg separately and pour it into the hot soup, stirring it intensively

After the introduction of the egg, it is important not to allow the soup to boil, otherwise the egg will curl with flakes and sour cream will curl.

A simple recipe for frozen porcini mushroom soup

  • frozen porcini mushrooms - 0.4 kg,
  • potatoes - 0.4 kg
  • onions - 100 g,
  • carrots - 100 g
  • water - 2 l
  • salt, black pepper - to taste,
  • fresh parsley - 20-30 g,
  • butter - 50 g,
  • sour cream - to taste.
  • Let the mushrooms thaw, drain the excess liquid. Cut the mushrooms into cubes about 1 cm in size.
  • Peel the potatoes, cut them into cubes 1.5 cm in size or bars 1 cm wide, 2-2.5 cm long.
  • Scrape the carrots, wash. Dry with a napkin and grind with large holes.
  • Remove the husk from the onion, cut the vegetable into medium-sized cubes.
  • In a pan with a thick bottom, put butter, melt it.
  • Put carrots and onions in butter. Fry them until the onion has a golden hue.
  • Add mushrooms and fry them together with vegetables until the liquid released from them evaporates.
  • Pour mushrooms and vegetables with hot boiled water. Wait until it boils again.
  • Salt and pepper the water, put the potatoes in it. Simmer the soup until the potatoes are tender.

After pouring hot mushroom soup on plates, season it with sour cream and sprinkle with finely chopped greens.

Mushroom oyster mushroom soup with vermicelli

Assistant multicooker cook everything in the highest class, even from the simplest products. Oyster mushrooms are mushrooms that are available year-round at a reasonable price. Therefore, there will always be the opportunity to try out any popular recipes for mushroom soup from oyster mushrooms in a slow cooker.

  • oyster mushrooms - 400 gr,
  • potatoes - 3 pcs.,
  • tomatoes - 2 pcs.,
  • carrots - 1 pc.,
  • onion - 1 pc.,
  • Vermicelli - 1 Zhmen
  • salt, pepper - to taste.

Rinse oyster mushrooms, cut them into pieces. Finely chop the peeled onion. Coarsely chop the carrots.

Set the multicooker bowl to the “Baking” mode, pour a little oil. Place oyster mushrooms with vegetables in it and fry them under the lid for 10 minutes.

Peel the potatoes and chop them into cubes. Peel the tomatoes, chop the pulp.

Paste potatoes with tomatoes to sautéed vegetables. Pour in soup water, season with salt and pepper.

Mushroom soup is prepared in a slow cooker for 40 minutes in the "Soup" mode. Pour thin vermicelli into the bowl 8-10 minutes before the end.

With pearl barley

  • Cooking time: 2 hours.
  • Servings Per Container: 3 Persons.
  • Calorie dishes: 138 kcal.
  • Destination: for lunch.
  • Cuisine: author's.
  • The complexity of the preparation: medium.

Very tasty is a soup of dried porcini mushrooms with pearl barley, which is perfect for a hot lunch. Hearty food is obtained by adding cereals, mushroom pulp and additional vegetables. To give the broth taste and color, onions, carrots, celery root and parsley are used. Serve food should be hot, seasoned with sour cream and chopped herbs.

  • dried porcini mushrooms - 50 g,
  • pearl barley - half a glass,
  • carrots - 2 pcs.,
  • celery - 1 pc.,
  • onion - 1 pc.,
  • parsley root - 1 pc.,
  • bay leaf - 2 pcs.

  1. Peel 1 carrot, onion, celery, but do not cut, add water, salt, add mushroom plates, bay leaf.
  2. Cut the second carrot in half, repeat the same for the parsley root, bake in the oven until soft. Put in the broth, boil.
  3. Mix the filtered broth with pearl barley, cook for 40 minutes, add chopped mushroom plates. Boil, sprinkle with parsley.

Creamy Frozen White Mushroom Soup

Mushrooms, fried in butter and flour, give the soup a special nutty flavor and density. Give it a try!

Ingredients:

  • frozen porcini mushrooms - 300 g
  • carrots - 1 pc.
  • potatoes - 5 pcs.
  • dill
  • butter - 50 g
  • ground black pepper
  • flour - 2 tbsp. l
  • sour cream - 50 g
  • salt.

Cooking:

Mushrooms thaw and grind.

Make a frying: fry the mushrooms in butter. Add flour and mix thoroughly so that there are no lumps. Add sour cream and a little more darken.

Dice potatoes and send to cook.

When the potatoes are cooked lay out the frying. Add salt and spices. Boil and remove from heat.

Thick and aromatic soup can be poured on plates.

Classic recipe

Dried porcini mushrooms are customary to use only with us. Therefore, the recipe below is unique to world cuisine.

  • dried porcini mushrooms (70 g),
  • potatoes (2 pcs.),
  • onion (1),
  • sour cream (95 gr),
  • sunflower oil (10 gr),
  • salt (1 gr),
  • water (3 cups),
  • ground pepper to taste.

Important! In order for the soup to get a thick consistency, you should use potatoes in it.

Those who for some reason do not want to eat potatoes, can replace it with peeled zucchini or rice, but remember that rice needs strong boiling in this case.

Step by step recipe:

  1. Rinse dried mushrooms thoroughly and place in a deep bowl. Pour mushrooms with cold water on two fingers from above, cover the bowl and let the mushrooms swell for about three hours.
  2. After swelling, drain the water from the mushrooms, squeeze the mushrooms and dry them with kitchen napkins.
  3. Heat sunflower oil in a pan and pass the previously chopped onion in it.
  4. When the onion is browned, after about 2-3 minutes, add mushrooms to it.
  5. On a low heat, withstand the mixture for about 10 minutes, then transfer the contents of the pan to the main soup bowl and add water there.
  6. Wash and peel the potatoes in small cubes, send it to the pan with salt and ground pepper.
  7. Heat the soup over medium heat for about 20 minutes, after this time grind the mass with a blender, boil, gradually add sour cream to the soup.
  8. Pour the soup into plates, garnish with herbs and serve.

Serve mushroom soup - mashed potatoes should be with dill, chives, parsley, cilantro.

Mushroom soup is sometimes served in a plate made of bread. Any round roll, preferably yesterday’s one, cut in half and with the pulp pulled out, is suitable for this.

A simple serving is also possible - as for all soups - mashed potatoes, a deep plate or a soup cup.

For information to the hostesses, we recommend a recipe of fresh mushrooms with potatoes.

To make dried mushroom soup puree, see the video:

Barley soup with frozen porcini mushrooms

  • frozen porcini mushrooms - 0.5 kg,
  • pearl barley - 50 g,
  • green peas (fresh or frozen) - 100 g,
  • carrots - 100 g
  • onions - 100 g,
  • carrots - 0.4 kg
  • salt, pepper, bay leaf - to taste,
  • garlic - 3 cloves,
  • water - 2.5 l.
  • Soak barley overnight, rinse in the morning.
  • Defrost the mushrooms.
  • Boil the water, put the barley in it, cook it for 40 minutes.
  • While barley is cooked, prepare the rest of the ingredients. Mushrooms need to be cut into cubes about 1 cm in size or slightly larger. Peeling potatoes, cut into cubes about 1.5 cm in size. Peeled carrots need to be grated coarsely. Peel the onion and chop it finely.
  • Heat oil in a frying pan, put onions and carrots in it, fry them until golden.
  • Add mushrooms to the onions and carrots, fry them until the liquid released from the mushrooms from the pan almost completely evaporates.
  • 40 minutes after starting the cooking of pearl barley, put the potatoes in the pan, add green peas in 10 minutes, and after 5 minutes - fried vegetables and mushrooms.
  • Continue cooking for 10 minutes. Add salt, pepper, finely chopped garlic to it. Bringing to a boil, cook for 1-2 minutes and remove from heat.

Allow the soup to infuse the fruit lid for 20 minutes and invite the household to the table.According to this recipe, the soup is very tasty and satisfying.

With potato

  • Cooking time: 4 hours.
  • Servings Per Container: 6 Persons.
  • Calorie content: 152 kcal.
  • Destination: for lunch.
  • Cuisine: author's.
  • The complexity of the preparation: medium.

Very tasty is a soup of dried mushrooms with potatoes, which is perfect as a hearty hot lunch or dinner. This traditional dish is easy to prepare from fresh copies, but dried ones will retain all the benefits and will not lose vitamins after prolonged boiling. Appetizing soup with toasted bread, grated garlic.

  • dried mushrooms - 50 g,
  • potatoes - 2 pcs.,
  • onion - 1 pc.,
  • butter - 40 g,
  • sour cream - 80 ml,
  • parsley - 40 g.

  1. Soak the mushroom plates with water for 3 hours, boil, cook for half an hour.
  2. Fill potato wedges, cook until half ready.
  3. Fry chopped onion in oil, add mushroom pulp. After 5 minutes, put the frying in the broth and salt.
  4. Boil, season with sour cream, chopped parsley.

Classic porcini mushroom soup

When preparing soup from frozen mushrooms, you must first prepare them.

The composition of the soup includes:

  • porcini mushrooms - 310 g,
  • potatoes - 280 g
  • onion - 60 g
  • carrots - 70,
  • bay leaf - 1 pc.,
  • allspice - 3 peas,
  • salt,
  • vegetable oil
  • water - 2 l.

For serving sour cream or unrefined oil and dill branches.

Step-by-step cooking instructions:

  1. If necessary, peel the mushrooms, cut and put to cook for 30 minutes. Salt can be added immediately or together with potatoes.
  2. Peel and chop vegetables (onions and carrots) and soften in vegetable oil for 10-15 minutes.
  3. Cut peeled potatoes into strips or small-sized cubes.
  4. After 25-35 minutes add frying, potatoes to the mushroom broth and continue cooking for 15 minutes.
  5. 8 minutes before cooking, allspice is put.

Sour cream / unrefined oil and dill sprigs are placed in soup bowls.

Cooking option with potatoes and cream

A simple recipe for mushroom soup - mashed potatoes will delight those who do not like to cook for a long time.

  • dried mushrooms (300 gr),
  • potatoes (600 gr),
  • onion (2 pcs.),
  • cream (0.5 l.).

Step by step recipe:

  1. First, cut the potatoes into small cubes and cook in a separate bowl until cooked.
  2. Chop and onion in vegetable oil.
  3. Pre-soaked mushrooms must be washed, chopped and combined with onions. Cook the food together for 2-3 minutes.
  4. When ready, place all the products in a blender, with which to chop and mix everything until smooth.
  5. Next, pour the resulting soup into a pan, add cream and spices to taste. Boil over medium heat.

Potato broth and mushroom broth give a very delicate, but very nutritious combination.

The cooking process itself is simple and does not take much time, but it is able to please many, especially in the winter season.

Mushroom soup - mashed potatoes are usually served in a warm form, decorate it with edible herbs or small croutons.

Fine mashed soups are obtained from various vegetables: Brussels sprouts or cauliflower, potatoes, pumpkin (with cream, for health, with potatoes), zucchini, tomatoes, broccoli, celery, spinach, carrots.

Soup of frozen porcini mushrooms on pork ribs

Soup with porcini mushrooms and pork ribs - what could be tastier? In addition, you can cook such yummy very quickly: the ingredients do not need to be fried.

Ingredients:

  • frozen porcini mushrooms - 300 g
  • pork ribs - 400 g
  • carrots - 1 pc.
  • onion - 1 pc.
  • potatoes - 6 pcs.
  • fresh greens
  • ground pepper
  • salt.

Cooking:

Slice the pork ribs in portions, add water and cook.

Defrost the mushrooms, cut into slices and send to the meat.

Dice potatoes, add to meat and mushrooms. To salt.

Cut the onion into 4 parts, cut the carrots into strips. Send vegetables to the soup.

When the meat and potatoes are cooked, remove the onion from the broth and discard.

Add greens. Bring to a boil and remove from heat.

The soup is ready to eat!

Soup with cheese and frozen porcini mushrooms

  • frozen porcini mushrooms - 0.5 kg,
  • potatoes - 0.3 kg
  • processed cheese - 1 pc.,
  • carrots - 100 g
  • onions - 100 g,
  • water or chicken stock - 1.5 l,
  • salt, spices to taste,
  • butter - 50 g,
  • wheat bread croutons (optional) - for serving.
  • Defrosting the mushrooms, cut into medium-sized cubes or plates.
  • Peel potatoes, cut into small cubes.
  • Remove the processed cheese briefly in the freezer to make it easier to grind, then grate it coarsely.
  • Wash, peel onions and carrots.
  • Finely grate the carrots, chop the onion into small pieces.
  • Melt the butter in a frying pan, fry the onion and carrots in it until soft.
  • Add mushrooms, fry them together with vegetables for 10 minutes.
  • Boil water or broth in a saucepan, put potatoes, add spices and salt if necessary.
  • 10 minutes after the potatoes, put the mushrooms in the soup with onions and carrots.
  • After another 10 minutes, put the cheese in the soup and cook the dish, stirring until the cheese is melted.

When serving, sprinkle the soup with herbs, put a handful of crackers in each plate.

With mushrooms

  • Cooking time: half an hour.
  • Servings Per Container: 2 Persons.
  • Calorie dishes: 129 kcal.
  • Destination: for dinner.
  • Cuisine: author's.
  • The complexity of the preparation: medium.

Cheese soup with porcini mushrooms looks very appetizing, which has a rich aroma and spectacular taste due to the addition of processed cheese. To enhance the creamy and mushroom taste, you should take cheese with the addition of mushroom pieces. The fattest product is suitable to achieve maximum creaminess and pronounced aroma. The saturation is enhanced by the addition of fried onions.

  • porcini mushrooms - a pound,
  • water - 3 l
  • onion - 1 pc.,
  • processed cheese - 200 g.

  1. Mushroom pieces put to boil in water, after 15 minutes from the beginning of cooking, lower the cheese cubes. Stir gently until the cheese dissolves.
  2. Chop the onion in half rings, lightly fry, add to the broth. After 5 minutes, salt, pepper, whisk with a blender if desired.
  3. Serve with crackers.

Chanterelle cream soup

A wonderful lunch on a hot summer day will be such a dish as a recipe for mushroom cream soup from chanterelles. Moreover, you can cook from both fresh and frozen mushrooms. The main thing is not to forget to defrost them before cooking.

  • chanterelles - 800 gr,
  • mushroom broth - 100 ml,
  • cream - 50 ml,
  • onion - 1 pc.,
  • garlic - 3 cloves,
  • thyme - 2-3 branches,
  • parsley - 2 tbsp. spoons
  • salt to taste.

Rinse the chanterelles with water and dry thoroughly. Set aside some small mushrooms for serving. Cut the rest of the chanterelles.

Heat olive oil in a pan. Crush the cloves of garlic with a knife and put together with thyme in the butter for flavor. Fry the chanterelles in a pan.

Grind the mushrooms with the remaining oil in a blender. Put the mass in the dishes, pour in the broth. Heat the soup by adding cream to it. Season the dish to taste with salt and pepper.

Fry small chanterelles with chopped parsley, lightly seasoning them with spices. Crush each plate of cream soup with these ingredients.

Cream of porcini mushroom soup

The soup has a delicate mushroom taste and is allowed for use by children from 4 years old. For cooking, you can use ceps frozen.

The composition of the soup includes:

  • porcini mushrooms - 350 g,
  • rich chicken stock - 450 ml,
  • high fat cream - 180 ml,
  • onion - 1 large,
  • natural butter - 60 g,
  • ground pepper, salt, dill sprigs.

Step-by-step cooking instructions:

  1. Finely chop the peeled onion and prepared mushrooms.
  2. Put the onions in a pan with melted butter (30 g), fry until tender.
  3. Add mushrooms to the onion and continue frying for 7 minutes.
  4. Bring the broth with salt to a boil and place onion-mushroom frying in it. Cook for 20 minutes.
  5. Grind half-prepared soup in a blender. After this, it must be brought to a boil, add cream, pepper and 30 g of oil. Cook for 7 minutes with constant stirring.

Dill sprigs are placed on plates if desired.

Mushroom cream soup with croutons

  • 480 ml cream (from 10%),
  • 20 ml of sunflower oil,
  • 650 g of frozen porcini mushrooms,
  • 400 g of potatoes
  • 3 slices of bread,
  • 3 cloves of garlic,
  • 50 g onion
  • 25 g of dill,
  • 120 g carrots
  • 5 g of herbs.

  1. First you need to peel the onion from the husk and cut it into small cubes,
  2. On a small fire in a deep pan, heat all the sunflower oil,
  3. Put the onion in the butter and pass it until golden.
  4. Later, add frozen mushrooms, leave for 10 minutes to fry, stirring constantly. You don’t need to defrost mushrooms before
  5. After a while, set the pan aside for a couple of minutes away from the fire,
  6. Cut the peeled carrots into small cubes,
  7. Wash the potatoes, peel the peel and also cut into small pieces,
  8. Take a pot, fill it with water and boil potatoes and carrots in it for twenty minutes,
  9. After this, drain the water from the pan a little, put the mushroom mass from the pan instead,
  10. Using a submersible blender, kill the whole mass in mashed potatoes,
  11. Turn on a small fire under the pan and constantly stir the contents until it boils,
  12. After that, carefully pour in the cream and add salt to taste,
  13. Stir, wait again until it boils, pour on plates and add washed and chopped dill,
  14. Cut the bread into cubes. Fry crackers in a small pan in a small amount of oil, adding peeled garlic cloves and a pinch of herbs. Serve in a separate bowl for soup or put several croutons directly into it.

Frozen Mushroom Soup with Cheese

Very tasty and easy to prepare soup. You'll like it!

Ingredients:

  • frozen porcini mushrooms - 500 g
  • liquid processed cheese - 2 tbsp. l
  • potatoes - 6 pcs.
  • onion - 1 pc.
  • black pepper
  • butter
  • salt
  • greens.

Cooking:

Defrost mushrooms, cut into slices and send into boiling water. Salt and cook for 15 minutes.

Dice the potatoes and add to the mushrooms.

Chop the onion and fry in butter. When the potatoes are ready, put the onions and pour in the cheese. Stir and remove from heat.

Let it brew and serve, sprinkled with herbs.

In a slow cooker

  • Cooking time: 1.5 hours.
  • Servings Per Container: 10 Persons.
  • Calorie dishes: 43 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: author's.
  • The complexity of the preparation: medium.

Dietary and low-calorie mushroom soup is obtained from dried mushrooms in a slow cooker, since appropriate products are used, suitable even for losing weight and dieting. Using a slow cooker will reduce cooking time, and the soup will turn out saturated in aroma due to cooking in a bowl tightly closed by a lid. When serving, season it with chopped dill or basil.

  • dried porcini mushrooms - 100 g,
  • potatoes - 10 pcs.,
  • carrots - 1 pc.,
  • onion - 1 pc.,
  • water - 2500 ml,
  • vegetable oil - 50 ml,
  • bay leaf - 1 pc.,
  • sour cream - 150 ml,
  • parsley - 3 stalks.

  1. Pour oil on the bottom of the bowl, turn on the frying or baking mode, put onion diced into cubes, fry until golden.
  2. Cut carrots into cubes, add to the onion together with mushroom plates. After 20 minutes add the potato cubes.
  3. Pour with water, season with pepper, bay leaf. Set soup mode for 80 minutes.
  4. Serve with sour cream, herbs.

Frozen Mushroom Soup with Vermicelli

  • frozen porcini mushrooms - 0.5 kg,
  • potatoes - 4 tubers,
  • carrots - 1 pc.,
  • onions - 1 pc.,
  • vermicelli - 70-100 g,
  • cooking oil for frying,
  • salt, pepper to taste.
  • Rinse and peel vegetables. Cut the onion into small cubes. Grind the carrots in a semicircle.
  • Cut the potatoes into medium-sized pieces.
  • Defrost the mushrooms (they can be put in a colander and rinsed under running cold water).
  • Place a pot of water on the stove. Add potatoes to it and cook it until half ready.
  • Heat the pan on the stove, pour in vegetable oil. Fry the onion until tender. Add carrots to the pan, continue to fry the carrots until soft.
  • Add mushrooms to the pan. Sauté over medium heat until golden.
  • Transfer the mushroom frying to the potato pan. Continue to cook.
  • As soon as the water begins to boil, pour in vermicelli, mix. Cook until cooked. Do not forget to salt and add spices to taste.

Serve the soup with sour cream and chopped herbs.

Delicious mushroom soup can be prepared from frozen mushrooms. If you follow the recipes and the cooking technology of this dish, even an aspiring cook will get an excellent result.

Shrimp Mushroom Cream Soup

The recipe for the proposed French dish is very easy to execute, but it is still able to decorate a festive feast.

  • champignons - 250 gr,
  • shrimp - 250 gr
  • butter - 4 tbsp. spoons
  • chicken stock - 250 ml,
  • dry white wine - 150 ml,
  • celery - 1 stalk,
  • cream - 150 ml,
  • salt, spices - to taste.

If frozen foods (shrimp or mushrooms) are used, they should be thawed before cooking.

Cut the mushrooms, remove the shell from the shrimp, and cut the meat as well.

Pass the components in butter. Pour dry wine to them and stew food in it for no more than 3 minutes.

Pour the broth into the dishes. Add chopped celery to it. Pour the shrimp-mushroom mixture into the pan. Bring the mass to a boil over low heat. Season with salt.

Beat the hot mass with a blender. Pour cream, the fat content of which is not lower than 30%, into the grated mushroom cream-soup of champignons. Bring the soup to a boil a second time.

Serve a gourmet dish with crackers, garnishing the soup with shrimp meat or mushrooms.

Features of cooking with dried, frozen and fresh mushrooms

If everything is clear with fresh mushrooms - they just need to be washed, peeled, cut and a little stained in their own juice or immediately quit cooking with the broth, then what to do with frozen and dried ones?

We all know that if you freeze food in a domestic refrigerator, then with a sharp defrost, ice crystals are destroyed unevenly, which damages the delicate structure of mushrooms. The result may be rubber and tasteless products. To avoid this, it is enough to let them thaw in the refrigerator or at room temperature, but do not immediately throw them out of the freezer into boiling water.

With dried mushrooms, it is still simpler - they must first be soaked in a small amount of water, which can then be used to cook the broth. If this is not done, the mushrooms in the finished soup will turn out very tough and will not have time to give all their rich aroma.

Frozen Mushroom Soup with Egg

White mushroom soup is the most luxurious of all soups. We definitely recommend to cook!

Ingredients:

  • porcini frozen mushrooms - 500 g
  • egg - 1 pc.
  • potatoes - 3 pcs.
  • onion - 1 pc.
  • carrots - 1 pc.
  • vegetable oil
  • Bay leaf
  • salt
  • pepper.

Cooking:

Defrost the mushrooms, cut into slices and cook.

Cut vegetables: potatoes and onions into cubes, carrots into strips.

Fry onions and carrots.

In a pan with mushrooms add potatoes and frying. Add salt and spices. Cook until potatoes are cooked.

Beat the egg and pour into the soup, stirring occasionally. After 3 minutes, the soup will be ready. Serve with crackers.

With cream

  • Cooking time: 1 hour.
  • Servings Per Container: 8 Persons.
  • Calorie dishes: 77 kcal.
  • Destination: for dinner.
  • Cuisine: author's.
  • The complexity of the preparation: medium.

Creamy mushroom soup, which has a rich taste and amazing spicy aroma, will help diversify everyday dinners. All households will appreciate it and ask for supplements, because it combines mushroom smell, creamy milk and spiciness with pungency of parsley, dill and celery.Hearty food will appeal to many and will not leave anyone indifferent.

  • butter - 75 g,
  • cream - half a glass,
  • porcini mushrooms - a pound,
  • flour - 20 g
  • broth - 1200 ml,
  • eggs - 3 pcs.,
  • parsley - 2 stalks,
  • dill - 2 stalks,
  • celery root - 1 pc.

  1. Fry mushroom plates with chopped onions in butter, after 10 minutes add flour, pour in beef or chicken broth.
  2. Boil, put whole stalks of herbs, celery root. Cook for 35 minutes.
  3. Remove greens, strain the broth, mix with mushroom pulp passed through a meat grinder, beat with a blender.
  4. Add egg yolks whipped with cream to the broth, salt and pepper.

Soup from frozen porcini mushrooms - a step-by-step recipe for cooking

Many people in the summer like to pick mushrooms. Sometimes you drive out of the city on a Saturday or Sunday day, and cars are parked on the sidelines every 10 to 15 meters by the forest, both on the right and on the left. And somewhere in the car there are no owners yet, and somewhere already the satisfied owners are busy at the car, laying full baskets in the trunk.

The forests in our places are rich. When the season goes, mushrooms go in layers. I follow the market went a new layer, or not. And if there are quite a lot of them on the market, then it’s time for us to get ready for forest hunting. You look at what they are selling, and you already think about which place to go, because different varieties grow in different places.

Especially we love to collect white, red-headed cap boletus and mushrooms. We try not to miss the time when they are actively growing. We always collect them in great numbers. Salt the saffron mushrooms in an oak tub, preserve the boletus, and white preserve, too, and freeze it. All winter with blanks!

Good! We all love them. Closer to the season I’ll tell you a recipe on how to preserve deliciously and how to salt them. And today we will cook soup from frozen white.

We will cook only from white and vegetables, without meat. There is Great Lent, many people observe it, and every day they ask themselves, “What to cook.” Such a soup would be most welcome. It is tasty, healthy, rich in carbohydrates and proteins. And despite the almost complete absence of fat - it is also nutritious.

Such a soup is also good for those who keep a diet. After all, very soon we will take off our jackets and coats. And we will want to put on our favorite summer dress. And not just to dress, but not to have extra pounds gained over the whole winter underneath it. Eat such a light soup for two or three days, look at two - three kilograms - as it never happened!

But if you still want to cook such soup on meat or chicken broth, first cook the broth, how to cook the broth correctly can be found in another article, and then brew according to this recipe.

Soup with beans and porcini mushrooms

For cooking, it is advisable to use prepared dried mushrooms.

The composition of the soup includes:

  • porcini mushrooms - 310 g,
  • beans (it is better to take white) - 200 g,
  • onion - 60 g
  • carrots - 70 g
  • cream, preferably high fat - 130 ml,
  • natural butter - 30 g,
  • salt, dill.

Step-by-step cooking instructions:

  1. Cut prepared mushrooms and cook separately in water with salt. Leave the broth for further cooking.
  2. Soak the beans for 8 hours. And put to boil in 1.5 l of mushroom broth for 25 minutes.
  3. Finely chopped peeled carrots and onions. Add to beans after 20 minutes. Cook until the beans are soft.
  4. Fry boiled “white” and add to boiled beans with onions and carrots. Cook for 10 minutes.
  5. When the soup is boiled add cream and allow 8 minutes to sweat.

Dill branches to use for decoration, if desired. For cooking soup, you can use meat broth and pieces of meat.

Mushroom cream - frozen mushroom soup

Frozen mushroom soup is no different from fresh mushroom soup. Do not forget to stock up on white mushrooms in the fall!

Ingredients:

  • frozen mushrooms - 500 g
  • spinach - 100 g
  • onion - 1 pc.
  • garlic - 3 cloves
  • carrots - 1 pc.
  • cream - 500 ml
  • butter - 50 g
  • salt
  • pepper.

Cooking:

Defrost and fry the mushrooms in butter.

Grind onions, carrots and garlic and fry in oil. Add spinach at the end.

Mix mushrooms and vegetable fry and beat with a blender.

Add cream and bring to a boil.

Serve with croutons or crackers. Sprinkle with herbs and seeds.

With noodles

  • Cooking time: half an hour.
  • Servings Per Container: 6 Persons.
  • Calorie content: 59 kcal.
  • Destination: for lunch.
  • Cuisine: author's.
  • The complexity of the preparation: medium.

The noodle soup with mushrooms looks spectacular in a plate, which attracts attention with its golden color, mouth-watering aroma and rich taste of all added components. By adding pasta, the food is hearty, great as a hot dish for lunch or dinner, combined with sour cream, cream sauce and garlic croutons.

  • dried porcini mushrooms - 200 g,
  • noodles - 150 g
  • potatoes - 2 pcs.,
  • carrots - 1 pc.,
  • water - 1500 ml.

  1. Boil water, add mushroom pulp, add potato slices, carrot rings. Salt, pepper.
  2. After 15 minutes, add the noodles, cook until cooked.
  3. Noodles are optionally replaced with vermicelli.

Cheese and mushroom soup

The soup is more aromatic if dried mushrooms are used in the recipe. Before cooking, they must first be soaked.

Ingredients for Soup:

  • mushroom "boletus" - 350 g,
  • potato tubers - 280 g,
  • cheese, without spices and flavorings - 350 g,
  • bulb head - 60 g,
  • refined vegetable oil.

Step-by-step cooking instructions:

  1. Grind the soaked boletus in the form of cubes and fry in heated vegetable oil until the excess moisture evaporates.
  2. Chopped onions are placed in the fried mushrooms and continue the frying process for another 15 minutes.
  3. Dip the peeled and diced potatoes in 2 l of boiling water, salt. Cook for 7 minutes.
  4. Add onion-mushroom frying to potatoes and continue the cooking process for 10 minutes.
  5. Cut the cream cheese into 2 cm cubes and lower it in the soup one by one. Stir constantly until all slices of cheese are completely dissolved. Cook for 5 minutes.

Sprinkle dill in plates as desired.

Porcini festive soup

This gorgeous porcini mushroom dish in a pot is not difficult to prepare. The soup has not only great taste, but also a beautiful appearance.

Ingredients:

  • frozen porcini mushrooms - 300 g
  • cream - 150 g
  • carrots - 1 pc.
  • potatoes - 1 pc.
  • white bread - 2 slices
  • finished puff pastry - 500 g
  • egg yolk - 1 pc.
  • fresh parsley
  • hard cheese - 70 g
  • sesame
  • spice
  • salt.

Cooking:

Dice potatoes. Grate the carrots. Send vegetables to the pan, add water, add fresh parsley, salt and put on fire.

Defrost mushrooms and fry in oil. Put the mushrooms in a pan. Add slices of white bread, mix and cook for 10 minutes.

Pour in the cream and bring to a boil.

Put the finished dough on the table, sprinkle with grated cheese and roll out so that the cheese mixes with the dough.

Pour hot soup with cream into pots and cover with slices of dough.

Grease the dough with beaten egg yolk, sprinkle with sesame seeds. Put in a hot oven and let stand until the dough is browned.

Can be served at the festive table!

To prevent the dough from falling into the pot, put wooden sticks on the neck of the pot.

If you like mushrooms, our recipes for simple soups will allow you to diversify the menu and fill your home in the winter with the aroma of summer.

With meat

  • Cooking time: 2 hours.
  • Servings Per Container: 15 Persons.
  • Calorie dishes: 40 kcal.
  • Destination: for lunch.
  • Cuisine: author's.
  • The complexity of the preparation: medium.

The classic recipe will tell you how to cook mushroom soup with meat. Fresh beef or pork will provide a pleasant taste, which will give the food increased nutritional value. At the same time, the soup turns out to be light and low-calorie, so that it can be eaten without damage even on a diet.If you season it with sour cream and aromatic bread with spices, you will get a hearty meal that perfectly saturates the body.

  • dry porcini mushrooms - 150 g,
  • water - 3000 ml,
  • potatoes - 4 pcs.,
  • carrots - 1 pc.,
  • onion - 1 pc.,
  • vegetable oil - 40 ml,
  • beef - 250 g
  • green onions - 100 g,
  • dill - 50 g
  • sour cream - 50 ml.

  1. Pre-soaked overnight white mushroom pulp cut into pieces, fry.
  2. Pour beef with water, cook after boiling for 1.5 hours. Put potato cubes, after 10 minutes mushroom pulp, add the water remaining from soaking.
  3. Fry chopped onion with carrots until soft, add to the meat broth.
  4. After 10 minutes, season with chopped herbs. Serve with sour cream.

Soup of fresh porcini mushrooms and potatoes in a slow cooker

Soup from porcini mushrooms (frozen, as well as fresh and dried) is obtained in a rustic aromatic when cooked in a slow cooker.

Ingredients for Soup:

  • Boletus mushroom - 310 g,
  • Potato tubers - 420 g,
  • Onion head - 60 g,
  • orange carrots - 70 g,
  • refined vegetable oil.

Step-by-step cooking instructions:

  1. Peel the vegetables (potato tubers, carrots and onions), cut into equal sizes (straws or cubes). Mushrooms are cut into appropriate shapes, slightly smaller in size than vegetables.
  2. Put the slow cooker into frying mode and cook carrot-onion frying. Add mushrooms.
  3. After 5 minutes add cubes of potatoes and mix with frying. Add 2 l of water and put the slow cooker into soup cooking mode. Set the time to 60 minutes.
  4. Add pepper, parsley or dill sprigs, as well as salt to the finished soup. Stir and serve after 10 minutes.

Which recipe to choose

Whites bought or collected in the forest should be processed as soon as possible: sort out, clean from debris, rinse in running water. If there are more mushrooms than the prescription needs, it is easy to freeze the excess in the chamber and use it later, defrosting it like regular fresh ones.

What else is good for whites - they do not need to be boiled for a long time in several waters to thoroughly wash the sand - just pour boiling water, wait for cooling, rinse and you can cook at least mushroom cream soup from porcini mushrooms, at least any other dish.

By the way, these pureed soups can be prepared not only from white ones - champignons, chanterelles and any other mushrooms are also suitable. But the breathtaking aroma will give only real forest mushrooms.

Gourmet dinner: frozen mushroom puree mushroom soup

Soup - mashed potatoes from frozen porcini mushrooms - this deliciously tasted lunch dish is not only beautiful, but also perfectly absorbed.

Soup is very good in diet and baby food, due to the fact that it is very high-calorie.

In the article we will consider the detailed preparation of this dish with photos and videos.

How to cook mushroom soup with porcini mushrooms - chef's advice

To make cooking mushroom soup easy for any cook, there are tips from professionals:

  • before boiling dried porcini mushroom soup, they should be soaked overnight to soften,
  • delicious will be the broth cooked with the addition of parsley root, celery,
  • seasoning for mushroom dishes are basil, thyme, bay leaf,
  • you need to make food on spices - coriander, dried paprika, ground black and allspice.

Peasant soup of fresh porcini mushrooms, potatoes and buckwheat

Mushroom soup with the addition of buckwheat has special nutritional value and beneficial properties. Relieves hunger for a long time.

The composition of the soup includes:

  • mushroom boletus (fresh) - 250 g,
  • buckwheat groats - 120 g,
  • bulb head - 60 g,
  • carrots - 70 g
  • potato tubers - 310,
  • natural, fatty butter - 40 g.

Step-by-step cooking instructions:

  1. Prepared fresh "white" coarsely chopped and boiled in 2 l of water for 20 minutes.
  2. In 20 minutes. In mushroom broth add washed buckwheat and cubes of potatoes. Continue cooking for 15 minutes.
  3. Chop the onion, cut the carrots into small strips. Cook them in butter (melted) and place in the soup. To salt. Continue cooking for 5 minutes.

Peppers, parsley / dill are already placed in the finished soup, in plates.

Description

The soup is based on meat, vegetable or mushroom broth., and its uniformity is achieved by grinding with a blender. Also, a thick concentration of soup is facilitated by added sour cream, cream, egg yolks, or butter. The simplicity of its preparation is also important.

From mushrooms frozen for the winter, a delicious soup is cooked - mashed potatoes, which has become classic for the cuisines of many countries of the world. See interesting recipes with mushrooms: cheese.

Calorie table

Mushroom soup with toast

For the preparation of this soup, you can well use both fresh and frozen mushrooms.

The composition of the soup includes:

  • porcini mushrooms - 420 g,
  • high fat milk - 180 ml,
  • ready-made vegetable broth - 350 ml,
  • onion - 2 pcs.,
  • premium wheat flour - 25 g,
  • white bread toast
  • vegetable oil
  • pepper, salt, parsley.

Step-by-step cooking instructions:

  1. Peeled and washed mushrooms, as well as onions, cut into medium slices.
  2. Cook the onion in oil for 3-5 minutes and add “white” to it.
  3. After 10 minutes, put half the frying out of the pan. Add flour to the remaining part and fry for 1 min. Then add the broth and milk. Let it boil. Be sure to stir so that the flour does not burn.
  4. When the contents of the pan have cooled, grind using a blender.

Serve toasts with onion-mushroom roasting to the finished soup.

Recipe of dish

Ingredients:

  • frozen white mushrooms (500 gr.),
  • potatoes (3 pcs.),
  • onion (1 pc.),
  • cream 30% (150 ml.),
  • salt (to taste),
  • butter (50 gr.).

Step by step cooking:

  1. Pass the onion into small cubes in butter until golden brown. It is possible to fry in sunflower oilHowever, this will not give the specified color.
  2. Add half a glass of hot water, and simmer over low heat until transparent, so that the diced onion gives the soup an onion taste.
  3. Boil two liters of water in a saucepan, and pour out the frozen mushrooms. Mushrooms should not be thawed beforehand.

It is also important to consider that when frozen, mushrooms will lose volume, so they must be boiled in salted water, dried, and packaged in bags, placed in the freezer.

  • Boil the mixture again, remove foam from it, which will be quite a lot, but its benefit is that forest debris remaining on the mushrooms during cleaning will concentrate in it. Later, when boiling the broth, it will be much easier to remove the foam, due to the fact that the mushrooms will gradually sink. After removing all the foam, the mixture should be boiled for another five minutes.
  • Peel and slice raw potatoes. Put it in a pan to the mushrooms, boil, salt together. Potatoes should be cut into pieces of equal size, if possible, as this will ensure uniform cooking.
  • In the resulting broth add fried onions.
  • Having mixed cook until potatoes are ready (approximately 15 to 20 minutes).
  • Mushroom broth pour through a colander into a separate bowl.
  • Grind everything in parts in a blenderadding mushroom broth to them. If there is a submersible blender - it will allow you to grind the products directly in the pan.
  • Add mushroom broth in small portions., in order to get the soup puree of the desired density.
  • Add cream and mix at the end the resulting mixture until smooth.
  • Place the container on the burner and warm the soup again to a boil, turn off, do not boil.
  • Pour into soup or broth plates, sprinkle with fresh herbs and serve.
  • Decorate with finely chopped mushroom slices, this will give the soup an even more appetizing look.
  • Take note of several recipes for healthy and delicious mashed soups made from various vegetables: pumpkin (with cream, for health, with potatoes), zucchini, carrots, tomatoes, broccoli, Brussels sprouts, cauliflower, and potatoes.

    Mushroom soup with barley

    Soup from porcini mushrooms (frozen or fresh) with the addition of barley is thick and satisfying. If desired, the amount of cereal can be reduced.

    Ingredients for Soup:

    • porcini mushrooms - 310 g,
    • pearl barley - 160 g,
    • onion - 60 g
    • carrots - 70 g
    • potato tubers - 370 g,
    • refined vegetable oil.

    Step-by-step cooking instructions:

    1. Pearl barley should be sorted out and placed in water (temperature 40 degrees) for 70-90 minutes.
    2. Place the swollen cereal in 2 l of water and boil for 25-35 minutes.
    3. Grind the potatoes in the form of sticks and lower them into a container with pearl barley. Add salt and ground pepper.
    4. Grind vegetables and onions and cook in oil. Add 1 min after potatoes.
    5. Chopped and washed “white” (preferably not coarsely) and dip into the pan 3 minutes after frying.
    6. Continue cooking for 15 minutes.

    Cooking

    1. Before making soup puree from porcini mushrooms, they need to be poured with boiling water for 15-20 minutes, drained, and squeezed white. After the mushroom, cut into slices. Fill with water.
    2. Put the whole onion and carrots in a pan with mushrooms. Cook after boiling for 15-20 minutes, reducing the heat.
    3. We boil milk.
    4. We carefully remove the onion and carrots from the broth.
    5. We put a few slices of mushrooms to decorate dishes in plates.
    6. To a puree state, beat the broth with mushrooms in a blender
    7. Pouring the pureed milk, dilute to the desired density. Add salt and pepper.
    8. Serve sprinkled with herbs, with homemade crackers of rye bread or rye bread. Bon Appetit!

    You can make this soup puree from frozen porcini mushrooms, we use the same recipe. Before cooking, white is slightly defrosted.

    Instead of milk, you can pour 100 grams of grated cheese (with a low fat content) into hot mashed potatoes - you will get a more saturated and thicker dish.

    Tips from experienced housewives

    Despite the fact that the recipe for such a soup is simple, a few basic secrets and rules to keep in mindfollowing which it will be possible to cook the perfect soup - mashed potatoes.

    1. When cooking porcini mushroom soup, do not abuse spices. Mushrooms, like other forest mushrooms, have a very strong and specific aroma. The spirit of spices is also extremely strong, so do not mix them. It is better that mushroom soup has its own mushroom smell.
    2. If in the preparation of the components of the soup cut them into identical slices, the cooking process will be uniformbesides, such a soup is easier to grind.
    3. If desired cream in the soup can be replaced with milk or sour cream.
    4. Also 2 - 3 egg yolks can be added to the soupmixed with cream and butter - however, do not boil the soup with eggs.
    5. Puree soup it is customary to serve with rye croutons or with crackers - it is extremely tasty. Therefore, bread can be acquired ahead of time and make croutons or crackers out of it.
    6. In soup puree sometimes put a small piece of butter. He will give the soup an additional gentle shade of taste and good looks.
    7. Mashed soup better to cook immediately before serving. If this soup is stored from the previous day, in appearance and taste it will no longer be as good as fresh, due to the fact that there is potato in it, the soup may thicken, or mashed foods may become a precipitate in the soup.
    8. If, nevertheless, the soup has to be stored, so that the mushrooms and potatoes do not become sediment, add lightly fried flour to the broth and boil for 20-30 minutes.
    9. Mushrooms for soup is better not to fry, although there are such recipes.

    We advise you to prepare wonderful mashed soups from seafood, fish, shrimp, poultry, liver, as well as cheese with chicken or mushrooms, with cereals and legumes: bean, corn, pea (with smoked), and lentils.
    The products needed for the puree soup made from frozen mushrooms are available at any time of the year, and although their price is low, the made soup made from frozen mushrooms always comes out great.

    Ceps can rightfully be called one of the most delicious. They are widely used in cooking and are especially used for winter preparations. Soup comes out of some porcini mushrooms very aromatic and tasty, but if you want to make the dish cheaper and replace some of the white ones with inexpensive champignons, the soup will still lick your fingers.

    Mushroom and Chicken Soup

    This soup recipe can be used on the menu for weight loss.

    The dish is rich in healthy substances and has a unique taste.

    Ingredients for Soup:

    • porcini mushrooms - 310 g,
    • red chicken meat - 370 g,
    • bulb head - 60 g,
    • carrots - 70 g
    • potato tubers - 280 g,
    • noodles / vermicelli - 150 g,
    • refined vegetable oil.

    Step-by-step cooking instructions:

    1. Rinse the leg of the remaining blood and put in a boil in 2 liters of water. To salt.
    2. Get the finished ham from the broth. Remove meat from it. Cut as desired.
    3. Put the cubes or straws of chopped potatoes and chopped mushrooms (preferably larger) into the prepared broth.
    4. Chop the carrots and onions and cook in oil. Add to soup 5 minutes after potatoes and mushrooms.
    5. Start the noodles 10 minutes before the soup is cooked together with boiled meat, bay leaf and pepper.

    We cook dried white soup puree in a cartoon

    How to make cream soup of dried porcini mushrooms?

    It’s easier and more convenient to cook this soup in a slow cooker!

    By the way, from dry mushrooms soup turns out more flavorful than from fresh ones.

    We take young potatoes for this first dish (it contains less calories and carbohydrates), that is, it will be more balanced.

    Calorie Mushroom Soup

    The calorie content of porcini mushroom soup depends on the ingredients (their quantity, type and method of preparation), as well as on the condition of the mushrooms (frozen, dried or fresh).

    Calories of mushroom soups:

    Soup nameCalories per 100 g of soup (kcal)
    Classic recipe32-36
    Cream soup29-50
    Mashed soup49-57
    With beans59-63
    With cream cheese47-56
    Cooked in a slow cooker44-51
    With buckwheat132-141
    With toast27-34
    With pearl barley106-111
    With chicken and noodles57-64
    With truffle croutons284-292

    Caloric content of porcini mushrooms:

    • fresh - 27 kcal,
    • frozen - 34 kcal,
    • dried - 284 Kcal.

    If the mushroom is fried in oil before adding to the soup, then its calorie content will be 162-189 kcal (depending on the amount and grade of oil).

    Therefore, it is recommended for people on a diet to use fresh or frozen mushrooms for the preparation of mushroom soup without using roasting and heavy cream.

    In addition, it is recommended not to eat soup in the evening, as mushrooms are digested for a long time and can cause discomfort at night. Extra kilos are postponed.

    White mushroom is recommended to use as a substitute for meat for those who want to lose weight (but not daily). Its nutritional value is not inferior to beef, and calorie content is 6 times lower. It is recommended to include soups made from frozen mushrooms in the diet.

    Article design: Anna Vinnitskaya

    Grilkov’s simple soup

    A dish with the simplest components, takes a little time. According to a corporate recipe of a famous food blogger.

    • Five potatoes
    • Two onions
    • Ceps or champignons - 300 gr.
    • Ten percent cream - 500 ml.

    The potato is cut into four parts and sent to boil. Onion and mushrooms are sliced ​​into slices and fried in a pan. The lighter is blended, poured into a pan with potatoes, poured with cream. Then everything is interrupted by a hand blender to a creamy state.When serving, garnish with mushroom slices.

    Soup with three kinds of mushrooms

    The taste of forest mushrooms is very specific, and with the addition of familiar mushrooms, everything becomes even more interesting.

    • Fresh chanterelles
    • Fresh mushrooms
    • Fresh champignons
    • Two potatoes
    • One medium carrot
    • Thick cream
    • 70 gr. Luke

    We weld chanterelles and porcini mushrooms a little in the pan so that they become softer. First, on high heat, and then reduce. Cover and wait about twenty minutes. Next, we throw potatoes and mushrooms, sliced ​​in medium cubes. Then we wait for boiling and leave to cook. Carrots are rubbed on a fine grater. The bulbs are shredded as finely as possible. Cooking the roast. Then everything is combined, boiled until boiling. Close the lid and insist for about half an hour. Beat with a blender. At the very end, pour the cream.

    Porcini Mushroom Soup Recipe

    This option is prepared almost exactly the same, but without the use of cream. You can add sour cream for decoration at the end when serving and sprinkle with herbs on top, but dairy products are not poured into the pan itself.

    Important: carrots are never used for preparing mashed soups, since it still makes itself felt when chopped. . Cooking time: 30 minutes

    Cooking time: 30 minutes

    Servings Per Container: 8

    Cream of Mirpoy and Fresh Champignon Soup

    This dish is useful for every person, it can be eaten even when you are on a diet, as it contains a small amount of carbohydrates and fats. And the soup turns out to be very tasty and fragrant, we advise you to write this recipe in your cookbook.

    • porcini mushrooms (fresh) - 400g.,
    • porcini mushrooms (dried) - 15g.,
    • broth (chicken) - 350ml.,
    • onion - 1 pc.,
    • potatoes - 2 pcs.,
    • cream - 250 ml.,
    • thyme - 1 pinch,
    • flour - 3 tbsp. l.,
    • butter (butter) - 2 tbsp.,
    • Mirpua - 1 tbsp. l.,
    • oil (vegetable) - 2 tbsp.,
    • greens to taste
    • pepper to taste
    • salt to taste.

    Mushrooms should be washed and set aside 2 of the best for decorating dishes.

    Separate the legs from the hats, chop the first coarsely, and cut the second thinly. Throw the legs of the mushrooms into the pan and cook until fully cooked, add thyme, Mirpua and garlic.

    Fry chopped hats in olive oil, do not forget to salt. Mushroom juice is formed in the pan, it must be drained into a saucepan, to the legs.

    Continue to fry for about 15 minutes.

    10 minutes before the end of cooking the legs in the pan, add the contents of the pan to the pan, as well as pull the garlic and thyme from the soup.

    We collect 1 glass of broth and bark to it to cool a little and prepare a dressing. Melt the butter (creamy, add the flour and fry on low heat for about 3 minutes.

    After pour 1 cup of broth, stirring constantly and cook for about 7 minutes.

    Pour our soup into the blender and add the dressing made. Beat until smooth and return to the pan.

    Bring the soup to a boil and add cream, salt and pepper. Remove the soup from the heat.

    Cut off 2 mushrooms, cut into thin slices. And before serving, add a couple of things to the plate.

    Chef Tips

    Some chefs recommend mixing fresh mushrooms and dried mushrooms when cooking. There is much more flavor in dried mushrooms when fresh ones give satiety. Of course, ceps can be replaced with champignons, chanterelles, honey mushrooms, etc.

    It is advisable to choose cream with a high percentage of fat content. Then the consistency of the soup will be more uniform and pleasant, and it will be much more satisfying. However, if you do not want to weight the stomach, just take 10% of the product. Be sure to take ordinary cream, not pastry, otherwise they whip and spoil the whole dish with sweetness. Instead of cream, you can use processed cheese at the rate of one cheese per liter of soup. The taste will be completely different, but the creamy consistency will remain.

    You can use not only frozen or dried mushrooms, but also already boiled ones.It is also advisable to hold them a little in the pan for an appetizing crust. Boiled mushrooms may require less salt, but more than other spices.

    Instead of water, you can use any broth: beef, pork, or just a vegetable broth. Then you can take cream with a lower percentage of fat content. Spices or various vegetables can be put in advance in a broth, for example, kohlrabi or parsley root. You do not need to use them in the recipe, but they will give their taste to the broth.

    Mushroom cream soup is a real find for housewives who do not want to mess around the stove for a long time. This is an original way to treat yourself and the whole family to a hearty and tasty lunch.

    What else to read:

    Economical version of the dish

    The most economical option for making cream soup. If you have never tried to make cream soups, then it is better to start with this recipe.

    Cut the onion into small cubes. One mushroom is cut for frying, and the rest is put aside. Carrots are grated. Fry the onion, and only then add the mushrooms. Next, a little carrot. Potatoes are rubbed on a medium grater, added to the rest of the frying. We transfer everything to the stew-pan and fill it with cream. You can beat with a whisk.

    To avoid crying while slicing onions, open wider than the window

    Cream of porcini mushroom soup and canned beans

    This cream soup is great for lean days. It has no banned foods, so it can be the most delicious soup if you stick to fasting. This soup is also suitable for vegetarians, they will definitely like it.

    • porcini mushrooms (frozen) - 500g.,
    • mushrooms (dried) - 50 gr.,
    • beans (boiled) - 250 gr.,
    • onion - 1 pc.,
    • potatoes - 300 gr.,
    • cream - 100 gr.,
    • carrots - 130 gr.,
    • oil (vegetable) - 3 tbsp.,
    • dill (dried) - 20 gr.,
    • pepper to taste
    • salt to taste.

    Rinse and let the dried mushrooms infuse in water for about 1 hour.

    Boiled beans must be crushed with a fork. Potatoes - peel and cut into identical cubes. Carrots - cut into large pieces.

    Boil dried mushrooms, potatoes and carrots until fully cooked.

    In a pan, fry the onions, which are diced. Add the ceps, which should be thawed. Fry the ingredients over low heat.

    The excess broth is poured into a glass. And in the pan we add a mixture of mushrooms with onions and beans.

    Grind all the ingredients in a blender. And add to the taste of the broth. Salt and pepper to taste and set on fire again. When it boils, you will need to add cream.

    Stir the soup thoroughly again and add a little dill. After remove it from the fire.

    Subtleties of cooking

    Making cream soup of porcini mushrooms at home is not difficult. In order for the dish to turn out no worse than that of French cooks, some rules should be observed:

    • butter, cream, cheese and other dairy products must be of good quality. Surrogates who sell under the guise of these components will only spoil the delicate taste of the dish.
    • if the creamy mass needs to be boiled, it must be constantly stirred. Otherwise, a thick stew will burn, which will negatively affect its taste and aroma.
    • the aroma of mushrooms is quite easy to kill. Spices, herbs and herbs should be added with caution, not being carried away by these ingredients.
    • cheese of any kind can be included in any recipes. The crushed product must be added at the end of cooking and stir, waiting until it is completely dissolved.

    Porcini mushroom soup is a rich and vibrant dish that will give not only a feeling of satiety, but also will cheer you up even on the most cloudy day. The stew will be appreciated by both adults and children, and if you attach a little imagination, you get a meal that will delight even its creators - the famous French culinary specialists. Cook with a soul, and bon appetit!

    Step 1: prepare the dried porcini mushrooms.

    We lay out the dried porcini mushrooms in a deep bowl and completely fill with boiling water. Leave them to soak for 20 minutes. In the meantime, we’ll deal with other ingredients.By the way, after the allotted time with clean hands, carefully squeeze the mushrooms so that the liquid remains intact and safe (we still need it), and put them on a cutting board. Using a knife, finely chop the components and immediately transfer to a free saucer. Let them lie down for now.

    Step 2: prepare fresh porcini mushrooms.

    We thoroughly wash fresh porcini mushrooms under running warm water and put it on a cutting board. If necessary, use a knife to remove coarsened or damaged places on the hats and legs. Next, grind the components into pieces and transfer to a small bowl

    Note: the smaller the mushrooms, the faster the soup will boil.

    Step 3: prepare the onions.

    Using a knife, peel the onion from the husk and then rinse thoroughly under running warm water. We lay out the component on a cutting board and finely chop into cubes. Pour the chopped onion into a clean plate.

    Step 4: prepare the potatoes.

    Using a vegetable cutter, peel the potatoes and then rinse well under running warm water to wash away the remnants of the earth and other dirt. We spread the tubers on a cutting board and chop in small cubes. The crushed components are transferred to a free small bowl and filled with ordinary cold water from the tap so that the liquid completely covers them. This must be done so that the potatoes are not weathered or darkened.

    Step 5: prepare the garlic.

    We put the garlic on a cutting board and peel it with a knife. Then rinse the clove slightly under running water and chop finely after. The shredded component is transferred to a clean saucer and immediately proceed to the preparation of the soup.

    Step 6: prepare cream soup from porcini mushrooms.

    Pour vegetable refined oil into a pan with a thick bottom and spread a couple of tablespoons of cream. We put the container on medium heat and wait for the contents to warm up well and completely melt. Immediately after that, add chopped onion, garlic and mustard seeds here. From time to time, stirring with a wooden spatula, simmer until the first component becomes soft. Next, spread the chopped fresh mushrooms and continue cooking for some more time. Attention: juice should stand out from the components and be sure to evaporate. Remember that during the preparation of the soup you need to stir everything with improvised equipment. Now put the chopped dried mushrooms, cubes of potatoes in a saucepan, pour salt to taste and fill everything with chicken stock. By the way, do not forget to add mushroom liquid here. We wait until everything boils, and after that we cook the soup until the potatoes are soft. At the end, turn off the burner and scoop out one glass of liquid from the pan. Pour the cream here and, using a blender, grind everything to a puree state

    Important: if it seems to you that the soup is quite thick, then add that liquid here and mix everything well until smooth.

    Recipe Tips:

    - Fresh porcini mushrooms can be replaced with champignons. We leave dried ones, as they will give that unforgettable taste and aroma,

    - You can add spices to such a dish. For example, a mixture of ground peppers, as well as a special mushroom seasoning,

    - if you like very thick mashed soups, then just increase the number of fresh mushrooms and potatoes.

    The benefits of porcini mushrooms

    Boletus edulis, also known as boletus, belongs to the Boletovy family, one of the most valuable species. It belongs to the first category mushrooms.

    Compared with other species, it has the highest digestibility in the human body, and this is much more important than just the content of nutrients.

    In addition, he is known for his ability to stimulate the secrets of digestive juice.

    Also, due to the high content of polysaccharides and sulfur, boletus tends to resist cancer. Herzedin, which is a white fungus alkaloid, has an anti-angina effect, reduces heart pain and strengthens the immune system.

    Mushrooms are rich in carotene (vitamin A), vitamins B1, C and D. We can also say about the high content of riboflavin - a substance responsible for the healthy growth of nails, skin and hair, for the overall health of the body.

    With a white mushroom, a lot of microelements - zinc, copper, manganese, iodine and other useful components - get into the human body.

    • Antiviral.
    • Anti-inflammatory.
    • Tonic.
    • Bactericidal.
    • Wound healing.
    • Restorative.

    Mushrooms contribute to the expansion of blood vessels, the removal of carcinogens from the human body and lower blood pressure.

    Take note of the very useful mashed soups from various mushrooms: frozen, cheese, champignon, champignon cream.

    Watch the video: Cream of Mushroom Soup (February 2020).