Mushroom soup is delicious from any mushroom. In summer and autumn, it is good to use white ones, they fill the dish with a unique aroma. In winter time the best option- champignons, dried mushrooms, oyster mushrooms.

After spending a little time and effort, the stew will turn out to be fragrant and appetizing. If you want to make your meal perfect, add bread crumbs in portions.

Mushroom soup is always a feast on the table.

Ingredients:

• champignons - 500 g;
• sour cream;
• lean oil;
• onions - 2 pcs.;
• greens;
• water - 2700 ml;
• carrots - 1 pc.;
• potatoes - 3 pcs.;
• salt.

Preparation:

1. Prepare mushrooms, chop onions, grate carrots on a coarse grater.
2. Saute vegetables in oil until soft.
3. Place the mushrooms in the roast.
4. Cut the potatoes into cubes and put them in boiling water. Boil, add fry, simmer for 10 minutes.
5. Chop greens.
6. Add in portions along with sour cream.

In a multicooker

Mushroom chowder is popular with every nation. Useful mushroom soup mushrooms in a slow cooker will delight even a capricious gourmet.

Ingredients:

• cream - 210 ml;
• champignons - 550 g;
• potatoes - 6 pcs.;
• water - 600 ml;
• greens;
• onion - 1 pc.;
• pepper;
• salt.

Preparation:

1. Chop mushrooms, chop onion.
2. Pour into a saucepan vegetable oil, fry the ingredients by selecting the Frying or Baking program.
3. Cut the potatoes into squares, add to the bowl, pour in water. Close the lid, select the "Soup" mode.
4. Salt the cream, sprinkle with pepper, beat, add to the dish.
5. Pour chopped greens in portions.

Cooking dried mushroom soup

Savvy housewives harvest forest gifts in the fall. And how delicious it is to get a handful dried mushrooms and cook a fragrant soup.

The mere mention of mushroom soup made from dried forest gifts makes the sense of smell recall this unique scent!

Ingredients:

• carrots - 1 pc.;
• dry mushrooms - 55 g;
• potatoes - 370 g;
• parsley root;
• onion - 1 pc.;
• vegetable oil;
• fresh dill;
• sour cream;
• pepper;
• salt.

Ingredients:

1. V hot water place forest gifts, leave for 1.5 hours, they should swell.
2. Drain, but do not empty, you will need it.
3. Cut mushrooms, potatoes into cubes, chop onions, parsley root, chop carrots on a coarse grater.
4. Put vegetables in a saucepan with boiling water, boil for 10 minutes.
5. Add the liquid that remained after soaking, mushrooms, salt to taste, sprinkle with pepper.
6. Cook with minimal heat until mushrooms are cooked.
7. Decorate with dill and serve with sour cream.

Delicate recipe with melted cheese

This dish will conquer everyone. Mushroom soup with melted cheese will have a delicate creamy taste and incomparable aroma.

Ingredients:

• champignons - 300 g;
• processed cheese - 2 pcs.;
• cream - 120 ml;
• carrots - 1 pc.;
• potatoes - 3 pcs.;
• pepper;
• water - 2 l;
• onion - 1 pc.;
• lean oil;
• salt - 4 g;
• greenery.

Preparation:

1. Cut the potatoes, place the resulting cubes in hot water, boil.
2. Chop the onion, coarsely grate the carrots, cut the mushrooms into slices.
3. Heat oil in a saucepan, sauté vegetables. After a couple of minutes, add the mushrooms, fry everything.
4. Send the roast to the potatoes, cook for 5-7 minutes.
5. Cut the curds, chop the greens.
6. Combine cream with curds, salt and pepper, add to the pan.
7. Bring to a boil, sprinkle with herbs. Let it brew before serving.

Cream of mushroom soup - step by step

It turns out a soup that is tender in consistency.

Delicate texture and a unique taste - it's all about cream of mushroom soup.

Ingredients:

• mushrooms - 340 g;
• chicken broth - 1 l;
• cream - 55 ml;
• garlic - 1 clove;
• butter - 55 g;
• flour - 1 tbsp. spoon;
• loaf - 200 g;
• greens;
• pepper;
• salt.

Preparation:

1. Cut the mushrooms into slices, chop the onion, garlic, place in a frying pan with butter. Fry until the ingredients are soft, add flour at the end, season with salt.
2. Transfer the prepared mushrooms to a saucepan, puree with an immersion blender.
3. Pour broth into the composition, add pepper, butter, pour cream, boil, check for salt.
4. Cut the edges off the loaf, cut into cubes, dry over medium heat.
5. Grind the herbs.
6. Serve in portions, garnished with herb croutons.

Frozen mushrooms

The frozen product is available in all major stores. Thanks to special freezing, the mushrooms retain their original taste and aroma. Therefore, even in winter, cooked frozen mushroom soup will delight you with summer fragrance.

Ingredients:

• frozen mushrooms - 470 g;
• onion - 1 head;
• tomato - 2 pcs.;
• carrots - 1 pc.;
• bell pepper;
• potatoes - 5 pcs.;
• butter - 17 g;
• vegetable oil;
• pepper;
• salt.

Preparation:

1. Defrost mushrooms. So that they do not lose their nutritional properties and aroma, they should be thawed gradually: remove them from the freezer in advance, leave in the refrigerator for several hours, then on the table, without exposing them to high temperatures.
2. Chop the prepared mushrooms, chop the onion, coarsely grate the carrots.
3. Pour oil into a frying pan, heat up. Fry the products, add butter, darken for 10 minutes under the lid.
4. Chop potatoes, chop tomatoes and Bell pepper... Place vegetables in boiling water, add fried ingredients, salt and pepper to taste. Cook until tender for 10 minutes.

Dried mushroom soup - simple and delicious

A simple dietary option is good for everyone.

At any time of the year, such a soup is a welcome guest on the table!

Ingredients:

• dry mushrooms - 35 g;
• champignons - 400 g;
• onion - 1 pc.;
• carrots - 2 pcs.;
• potatoes - 5 pcs.;
• cream - 120 ml;
• flour - 2 tbsp. l .;
• butter - 2 tbsp. l .;
• salt;
• green onions;
• Dill.

Preparation:

1. Boil dry mushrooms in enough salted water until soft. Drain the liquid separately, squeeze the mushrooms, cool.
2. Finely chop the potatoes, place them in water to remove excess starch, drain the liquid.
3. Bring the water to a boil separately, put the potatoes, boil until tender.
4. Grate carrots, finely chop onions.
5. Saute the onions and carrot shavings in a skillet with butter. Add chopped champignons, fry, cover with flour for thickness, mix. Add butter, pour in cream. Pour into a saucepan with potatoes, salt to taste.
6. Decorate with chopped herbs. If you want a more flavorful meal, leave it brewed.

From oyster mushrooms

Choose young mushrooms for cooking. They can be distinguished by a brownish convex cap, sometimes dark gray, the edges should be wrapped. Their leg is short and dense. Such forest gifts will help satiate your food. delicate taste... Old mushrooms will be tough and tasteless.

Ingredients:

• oyster mushrooms - 230 g;
• water - 1.5 liters;
• onion - 1 pc.;
• sunflower oil;
• potatoes - 2 pcs.;
• pepper;
• carrots - 1 pc.;
• parsley;
• salt - 1 tsp;
• Bay leaf;
• peppercorns;
• garlic - 1 clove.

Preparation:

1. Cut the mushrooms, cut off the dense base, do not discard.
2. Chop the head of onion, garlic, chop the carrots using a coarse grater.
3. Pour oil into a frying pan, place oyster mushrooms, then put vegetables, fry.
4. Cut the potatoes, place in water, boil. Add frying, hard mushroom base, spices, boil for 10 minutes. Remove the mushroom part, salt to taste.
5. Leave oyster mushroom soup under the lid for a quarter of an hour.
6. Decorate the dish with chopped herbs.

With porcini mushrooms

Taste a fragrant chowder with a rich mushroom aroma and high nutritional value.

It is impossible to find a person who would refuse such a delicious mushroom soup!

Ingredients:

• white mushroom - 6 pcs.;
• oil - 2 tbsp. spoons;
• celery root;
• potatoes - 4 pcs.;
• Bay leaf;
• peppercorns;
• onion - 1 pc.;
• sour cream;
• carrots - 1 pc.;
• Dill;
• salt.

Preparation:

1. Chop the onion, roots, sauté in oil.
2. Pour the cooked mushrooms with water, bring to a boil, boil for half an hour, removing the foam from the surface as it forms.
3. Cut the potatoes into cubes, place them in the liquid with the mushrooms together with the frying, add the spices. Boil. Salt to taste, boil until tender.
4. Chop the dill, sprinkle in portions, adding sour cream to each plate.

Mushroom soup with chicken and noodles

This variation is not quite usual, more interesting, supplemented with zucchini.

Ingredients:

• chicken - 400 g;
• porcini mushrooms - 300 g;
• onion - 1 pc.;
• carrots - 2 pcs.;
• pepper - 4 peas;
• garlic - 3 cloves;
• sunflower oil - 2 tbsp. spoons;
• water - 2200 ml;
• vermicelli - 210 g;
• laurel - 2 leaves;
• zucchini - 320 g;
• cloves - 1 pc.;
• parsley;
• green onions - 15 g;
• butter - 1 tbsp. spoon;
• salt.

Preparation:

1. Pour the chicken with water, bring to a boil, drain the liquid, pour in a new batch. Boil with spices.
2. Chop the onion, garlic, chop the carrots.
3. Simmer vegetables in a skillet with oil, place in broth, season with salt.
4. Cut the chicken into pieces.
5. Place thinly sliced ​​mushrooms in the broth, boil.
6. Cut the zucchini into slices, chop the herbs.
7. Place the zucchini in the broth, add the meat and thin noodles. Cook for about 10 minutes.
8. Sprinkle with herbs, simmer over low heat for a couple of minutes, taste with salt.





Ingredients:

• champignons - 320 g;
• potatoes - 4 pcs.;
• onion - 1 pc.;
• cream - 270 ml;
• sunflower oil;
• dry dill - 1 tbsp. spoon;
• flour - 2 tbsp. spoons;
• pepper;
• salt;
• water - 1.5 liters.

Preparation:

1. Saute the chopped onions in oil.
2. Chop mushrooms, place in onions, fry, sprinkle with flour. Stir.
3. Cut the potatoes, add water, bring to a boiling point, place the fry, season with salt, sprinkle with dill and pepper.
4. Boil for a quarter of an hour, pour cream, boil. Can be served at the table.

• At the end of cooking, you can add bay leaves. This will help improve taste qualities dishes. When it's ready, get the lavrushka.
• If dried forest products are used, they should be added in half as compared to fresh mushrooms.
• When boiling boletus or boletus boletus, the broth darkens. Therefore, it is better to use these mushrooms to make a soup with melted cheese. Add at the end of cooking, after cutting the cheese into cubes.

The peasants who invented this soup used the stew as both the first and the second course. Only boletus were considered the best mushrooms for her.

Traditional mushroom stew

Cooking time - 40 minutes

Ingredients for 4 servings

• Dried mushrooms - 400 grams;
• Potatoes - 3 medium tubers;
• Onions - 4 pcs;
• Eggs - 3 pcs;
• Carrots - 2 pcs;
• Butter - 70 grams;
• Vegetable oil - 2 tbsp. spoons;
• Peppercorns - 1 tsp;
• Ground coriander - ½ tsp.

Mushroom stew: recipe

1. Put the peeled and washed mushrooms in a cup and add water to cover them completely. Soak for about 3 hours. Cut the mushrooms into small pieces.
2. Boil 3 liters of water in a large saucepan. Add mushrooms, skim the resulting foam and cook for another 20 minutes.
3. Boil 3 eggs and chop finely. Chop vegetables (potatoes and carrots) and put them in a saucepan. Then add bay leaves and pepper.
4. Fry the onions and add to the stew. Cook for another 10 minutes, then put eggs, dill, coriander and butter in the soup.
5. Bring to a boil, then remove from the stove. Mushroom stew is served with sour cream.

• The temperature of the water in which the mushrooms are to be soaked should be slightly below room temperature. Only then will he not lose the stew beneficial features and the mushrooms will not become tough.
• It is better to cook mushrooms in the same water where they were soaked. In this case, the chowder will not lose its forest flavor. However, if needles, sticks, sand and other debris are visible in the water, then it is better to change it.
• Use this method to determine if your mushrooms are ready. Remove the pot from the stove; if the mushrooms have fallen to the bottom, then they are definitely ready.

Mushroom stew - very healthy dish... First of all, because of its main component - forest mushrooms... A whole book can be written about their beneficial properties for humans, but we will list only the most important and significant ones.

• Forest mushrooms, especially porcini, contain a huge amount of protein. They are also very low in calories and fat, making them real. dietary product, which is recommended even for people with diabetes.
• They are of great benefit to our heart and blood vessels, since they contain copper, iodine, zinc, iron and niacin (vitamin B3).
• Forest beauties should become an obligatory dish on the menu of any pensioner, since their set of chemicals helps the aging body to work properly, because it has a geroprotective effect.
• They are great for improving bowel function and even preventing constipation. All thanks to the abundance of fiber in their composition. Also, mushrooms are completely absorbed by the human body.

Although we said that boletus mushrooms are best suited for mushroom stew, this does not mean that other mushrooms cannot be used. Chanterelles or porcini mushrooms will become a worthy substitute for boletus. With them, mushroom stew will be no less useful and tasty. We should also mention the truly unique chanterelles.

• They contain a record amount of vitamins A, B1 and B2 important for the human body.
• Chanterelles are a real natural medicine. They are able to cure a person from insomnia and depression. In addition, they relieve fatigue and irritability and even slightly improve vision, like blueberries.
• Vitamin D in chanterelles participates in the process of strengthening human muscles, increases resistance to psoriasis and protects against cardiovascular diseases.
• Chanterelles have cleansing properties: they cleanse our liver and rid the body of heavy metal salts.

Although the birch barks are the main ingredient in our dish, we cannot fail to mention the others, no less useful components... For example, coriander.

• It is truly rich in trace elements and vitamins (A, B1, B2, C), which are surprisingly balanced so that they are easily and quickly absorbed in the human body.
• Coriander speeds up the digestion process and helps to lose weight, which is very handy, because the stew is real diet dish Russian cuisine.

In contact with

Chowder - this word is often used in relation to sloppy, on hastily boiled soup. In fact, this type of first course requires precision and care in its preparation. The chowder is prepared only in vegetable broth (for example, meat chowder does not exist).

A distinctive feature of the chowder is that the main emphasis is on one ingredient, and all other components are designed to emphasize its taste. Today we are preparing mushroom stew according to the recipe of Kostantin Ivlev.

Ingredients

• assorted fresh mushrooms- 400 g;
• dried porcini mushrooms - 70 g;
• potatoes - 200 g;
• onion - 1 pc;
• parsley with roots - 2 bunches;
• butter - 100 g;
• vegetable oil - 70 ml;
• allspice peas - 3 g;
• water - 3 l;
• sour cream - 100 g;
• bay leaf - 2 pcs;
• salt to taste.

Recipe

1. We begin the preparation of peasant mushroom stew by soaking dry porcini mushrooms. They will give our dish a bright aroma and rich taste. Boil the mushrooms with boiling water and let them brew for two hours.

2. We clean fresh mushrooms. Fill in each view cold water with the addition of salt for 10-15 minutes, after cutting them into large slices. This will help us to remove the remaining dirt and get rid of the bitterness.

3. Cut the potatoes into large wedges and fry in a hot skillet in a mixture of sunflower oil and butter over medium heat until golden brown. Add to potatoes onion, chopped into feathers, and fry everything together for 2-3 minutes, until the onions are translucent.

4. Drain the water from the soaked forest mushrooms and add them to the potatoes fried with onions. Mix everything thoroughly. Following the fresh mushrooms, add soaked dried porcini mushrooms and coarsely chopped parsley to our future stew. Season after 2 minutes vegetable mix bay leaf and black allspice peas.

5. Fill vegetables not big amount water to make the soup thick in consistency. We cook mushroom soup in water - do not interrupt the aroma of mushrooms with meat broth or excess spices.

6. Bring to a boil and cook for another 5-7 minutes, adding a little salt. If foam forms on the surface of the soup during the cooking process, remove it with a slotted spoon. Serve ready-made peasant mushroom stew with sour cream.

This is our favorite mushroom soup. When I cook it, I take the most a large pot... The soup consists of everything three ingredients- a lot of mushrooms, a little potatoes and a lot of sour cream.
Chowder differs from other soups in that, firstly, it is lean, i.e. without the presence of meat, secondly, there is one main ingredient in the stew and one or two additional ingredients, which emphasize the taste and aroma of the main product.
For the correct mushroom stew, only tubular mushrooms are used - porcini, boletus, boletus. No onions or carrots are needed, they will reduce the mushroom spirit and add sweetness to the taste.

COMPOUND

For a 4.5 ~ 5 liter pot

400 ~ 500g fresh or 50g dried tubular mushrooms(white, boletus, boletus), 800g potatoes, 2 teaspoons of salt, 2.5 ~ 3l water, sour cream 20% when served

Prepare the mushrooms.
If fresh mushrooms, scrape off the ground from the legs, wipe the caps with a damp cloth. If the mushrooms are heavily contaminated, rinse them under running water.
Chop the mushrooms not too finely.

Put in a saucepan.

If dried mushrooms, put them in a saucepan and cover with warm water. Leave on while peeling and slicing potatoes.
Peel and cut the potatoes into small cubes. Cover with cold water.

Drain the water from the potatoes and put it in a saucepan with the mushrooms.
Pour in water, add salt.
Place the pot over high heat.

When the soup boils, reduce the heat to a minimum, do not cover the pan tightly with a lid.
Cook until potatoes are tender - 20 ~ 25 minutes. The potatoes should be completely soft.
When serving, add a lot of 20% sour cream to the soup bowls. Do not stir the sour cream in the soup. When eating, scoop up the soup and take a little sour cream so that the tastes of sour cream and mushroom stew are not combined, but felt separately.

Mushroom Soup Recipes:

Among lovers of delicious food, there are hardly any people who are indifferent to mushrooms. Indeed, from these gifts of the forest, you can cook so many truly appetizing and hearty dishes that it is difficult to list everything. Especially good is the rich mushroom stew, which is easy to prepare and eaten with pleasure.

Common chowder

It is to her, known since time immemorial, that we devote our culinary article. After all, "sip hot" is always good for the stomach. Our ancestors understood this well, therefore they knew how to cook from a minimum of products at hand, even a thin, but rich first. Real mushroom chowder should be thin, with a lot of broth, as indicated by the name of the type of dish. And we will cook it like this.

You will need about 40-50 g flour and butter, 2 large chicken eggs and 300 g of fresh mushrooms. Peel, wash, finely chop and fry until tender. Add a little. Melt the butter separately in a skillet and fry the flour in it until golden brown. Whisk the eggs and pour them into the flour, stir. You have got the base on which the mushroom stew is cooked. Pour cold water into a saucepan, put the egg-flour mixture there. When the contents of the pot boil, add the mushrooms. Cook the soup for about 25 minutes over low heat, add salt to taste and pepper at the end. This mushroom stew is dressed with finely chopped green onions and thick sour cream. It is exceptionally good with warm brown bread or garlic wheat croutons. Try it!

Rich stew

Another dish, very popular, by the way, in Western European restaurants that practice East Slavic cuisine and Russian, in particular, can also become a regular guest on your dining table... This is also a mushroom soup, the recipe for which was in great demand and success in the most famous taverns of St. Petersburg and Moscow of the 19th century. The Russian nobility, who usually preferred foreign delights over domestic ones, oddly enough, loved this seemingly unremarkable soup. Most likely, this is because the mushroom stew with barley in question is perfectly absorbed by the body, has a beneficial effect on the entire gastrointestinal tract, low-calorie and nutritious at the same time, perfectly satiates and preserves the feeling of satiety for a long time.

What is needed for her? Half a kilo of fresh mushrooms, best champignons, about 100-120 g pearl barley, 1-2 medium carrots, 1 onion and a few potatoes.

Boil the two main components of the soup - cereals and mushrooms - until tender. Remove the champignons with a slotted spoon and chop into large pieces, and do not pour out the broth from them, it will still be needed. Chop the vegetables small cubes... Chop the onion in half rings. Put it in broth, add vegetables, porridge, let it boil, salt and cook until tender. Add mushrooms at the very end. Served on the table with mushroom mushroom soup with sour cream or cream.

Potato chowder with roots

If before that we were guided by the national Russian cuisine, now we will pay attention to the Czechoslovakian one. The fact is that Slovaks and Czechs have mushroom soup with cream - the same a traditional dish like Russian cabbage soup, and Ukrainians have borscht. And in general, learning about the culinary preferences of other peoples is interesting and informative!

So what exactly do you need for cooking? 1-2 carrots, a piece of celery and parsley roots, a little caraway seeds, 2 onions, 250 g potatoes, 20 g 2 tablespoons flour, a few cloves of garlic, salt to taste. The dressing requires 200 g of cream.

Cut the onion, carrot and roots into thin strips. Fry them on butter until soft. Soak the mushrooms in advance for 4-5 hours. Then boil and chop. Cut the potatoes into slices and cook until half cooked in mushroom broth. Fry the flour, and then add mushrooms, frying onion, cumin and simmer over low heat for 10 minutes. Put everything in the soup, put the garlic, chopped and mixed with salt (to taste). Pour in the cream, let it boil and remove from heat. Sprinkle chopped herbs over the chowder before serving.

Millet chowder with mushrooms

Let's go back to the domestic culinary origins again. Among different kind mushroom stew is far from the last place. It is so fragrant, appetizing, nourishing that it is a real pleasure to eat such a dish.

Ingredients: 100 g fresh mushrooms, 50 g millet, 1 medium onion, butter for frying, sour cream and herbs for dressing. Salt and herbs are also required.

Rinse the millet well to remove the bitter bloom from the cereal. Chop the mushrooms finely. Put both ingredients in a saucepan and cook over low heat. Cut the onion into half rings and fry in oil. 10 minutes before turning off the soup, put a few bay leaves in it and fry, salt to taste. Such a soup with sour cream is wonderful, which do not regret!

Barley chowder

The next type of mushroom stew is barley soup with gifts of the forest. She will be gladly included in the weekly menu of the hostess, who make sure that the family has a varied, healthy and tasty meal. Brewed

The recipe for the chowder is as follows: take 250-300 g of fresh mushrooms, wash, peel, cut into small pieces. Chop 1 onion. Melt a few tablespoons of butter in a frying pan, add onions and mushrooms and simmer until almost cooked, season with salt to taste. Separately pour a few spoons into the soup pot and let it simmer for about 15 minutes. Next, place the potatoes, cut into wedges (2 medium size). After another 5-7 minutes, add the mushrooms and the tomato slices. Season with salt, if necessary, add a few bay leaves and small pieces of meat from the broth. Let everything simmer for another 10 minutes and turn it off. Chop parsley and dill, put it in each bowl of chowder, season with sour cream. Serve the chowder with spicy garlic croutons.

Milk chowder

And again international culinary recipes... This time we will talk about Baltic delights, in particular about milk mushroom stew. You need half a liter of fresh milk, about 250-300 g meat broth, a little butter, 130 g of fresh mushrooms, a few potatoes, an onion, a little dill. Cut the potatoes into slices and boil in salted broth. Cut the mushrooms into slices, the onion in half rings, stew everything in butter until almost cooked. Transfer them to the boiled potatoes, let it simmer over low heat for 5 minutes. Then pour in the milk, let it boil again, add salt, put the chopped dill and turn it off. Great dish, isn't it?