Mushroom Soup - General Cooking Principles
Mushrooms are a great and useful source of protein that a person needs. Their difference from animal protein is that mushrooms are digested and absorbed much faster, simultaneously feeding the human body with plant vitamins and minerals that are not found in meat or poultry.
Very useful is a dish like mushroom soup. It is a well-known fact that we definitely need to eat a hot first course at least once every two days for harmonious work of the gastrointestinal tract. Mushroom soup is also good because its cooking process is non-durable and not complicated.
Mushroom soup - preparation of food and dishes
Before you start cooking the soup, prepare the following inventory - a frying pan for frying, a saucepan in which the soup will cook, a chopping board, a sharp knife, 2-3 plates for the ingredients of the future dish, a blender.
Mushrooms for soup can be taken not only fresh, but also frozen or dry.
What mushrooms to choose if you get them fresh? In the old days anybody would be perfect - white and boletus, russula, honey agaric, chanterelles. But today the environmental situation has deteriorated due to the large number of transport, hazardous industries and industrial plants. If you collect mushrooms yourself, and realize that they grew in an ecologically unpolluted place, for example, in a forest, you can safely use them for cooking.
But if you buy them on the market, then there is no guarantee where these mushrooms gathered - in a coniferous forest, near a busy road or in an environmentally unsafe place for living. There are cases of poisoning, and even not so much poisonous mushrooms, as usual.
For this reason, it is better to buy mushrooms grown by artificial means. For example, champignons, which are sold in any store all year round and are relatively inexpensive.
Mushroom soup recipes:
Recipe 1: Mushroom Soup Puree
No, perhaps, more gentle soup on a consistence, than soups-mashed potatoes. Ingredients fray, and form a delicious gruel in a light broth.
Try to prepare a healthy and tasty dish - mashed mushroom soup.
Ingredients Required:
- Champignons 500 grams
- 4 potatoes
- Bulb 1 piece
- Medium carrots 1 piece
- Fresh parsley
- Cream fat 10% 400 grams
- Salt, black pepper
- Vegetable oil (for frying) /
Cooking method:
Peel onion and finely chop. Rinse the mushrooms well and cut each into 2-3 pieces. Heat the pan, anoint it with oil using a silicone brush, put the onion in the pan. Fry it for about three minutes until golden brown, then add the sliced mushrooms. Fry the onion-mushroom mixture for about 10 minutes.
Wash carrots well (preferably using a metal brush) and cut each into large cubes.
Peel potatoes, cut into large cubes.
Vegetables put boil for 15 minutes, add salt. When the carrots and potatoes are cooked, drain most of the liquid into a separate container. In a saucepan, add the mushroom mixture with onions and chop the blender to a mushy state. If the soup is very thick, then add vegetable broth.
Put the saucepan on medium heat, bring the mass to a boil and pour in the cream, pepper and salt to taste.
Serve the prepared soup by decorating the dish with greens.
Recipe 2: Mushroom Soup from Dried Mushrooms
Mushrooms have a great property - in dried form, they do not lose their nutritional qualities and usefulness, and they can be stored for over a year. Mushroom soup of dried mushrooms will be fragrant, tasty and, of course, useful!
Ingredients Required:
- Dried mushrooms 60 grams
- Potatoes 2 pieces
- Small carrots 1 piece
- Medium sized onions 1 piece
- Sunflower oil for frying
- Salt
- Parsley fresh.
Cooking method:
Dried mushrooms should be well washed in running water, then soak them for 4-5 hours.
Soaked mushrooms, place the boiled, salt water, fill them with water for 25-30 minutes. Remove the mushrooms through this period of time.
While the dried mushrooms are boiling, peel the potatoes and cut them into small cubes.
Clean the carrot with a metal brush, then rub it on a fine grater.
Peel the onions, chop finely and lay on a pan greased in a pre-greased pan. Add carrots and boiled mushrooms to the onions, stir fry for seven minutes, stirring slowly.
Dip the potatoes in the mushroom broth, in ten minutes the carrot-mushroom mixture and cook for about 10 minutes.
Wash and chop the parsley finely. Add to soup in one minute until cooked.
Recipe 3: Mushroom Soup from Frozen Mushrooms
If you still have extra mushrooms, then freeze them - frozen mushrooms remain as healthy as fresh ones, and you will be able to please yourself with a homemade fragrant dish, even in the harsh winter of summer supplies. Try, for example, an unusual dish - mushroom soup from frozen mushrooms with semolina.
Ingredients Required:
- Medium sized potatoes 2 pieces
- Frozen mushrooms 400 grams
- Medium carrots 1 piece
- Medium sized onions 1 piece
- Semolina 2 tablespoons
- Sunflower oil for frying
- Salt, pepper, ground
- Parsley fresh.
Cooking method:
Remove the mushrooms from the fridge and let them defrost, 30-35 minutes is enough. Put a pot of water on the fire, let it boil and put mushrooms washed in ode into it, salt it.
Wash and peel the potatoes, cut into cubes and add to the mushrooms.
Peel the onions, chop them finely and place them in a frying pan greased with vegetable oil. Wash carrots with a metal brush, then rub it on a fine grater. Add the carrots to the onion and stir fry for seven minutes.
Add carrots and onions to the soup, let them boil for five minutes and add the semolina to the pan. After that, stir well and turn off the fire in five to six minutes.
Wash and chop the parsley finely. Add to the finished soup and cover for three to four minutes.
Recipe 4: Mushroom Soup in a Multicooker
Mistresses of the whole world thanked scientific progress after multicookers were invented to help them. These miniature compact machines are able to cook any dish, ranging from rich borscht and ending with dessert cake. Try to cook mushroom soup in a slow cooker. You just have to prepare the ingredients, the smart machine will do the rest for you!
Of course, the ideal option would be to use forest mushrooms. Soup from the slow cooker, cooked on the principle of languishing in the Russian stove, will turn out incredibly fragrant. But you can also use regular store mushrooms.
Ingredients Required:
- Potatoes 2 pieces of medium size
- Fresh mushrooms 400 grams
- Medium carrots 1 piece
- Medium sized onions 1 piece
- Butter for frying
- Salt, pepper, ground.
Cooking method:
Wash and cut the mushrooms - two or three pieces of each mushroom.
Wash and peel the potatoes, cut it into small cubes.
Peel onion and chop finely. Wash carrots, rub with a metal brush and rub on a fine grater.
Include the program "Frying" in the slow cooker, brush the bowl with butter, put onions and carrots and pass for three to four minutes with the bowl of the slow cooker open.
Add chopped carrots and onions to the fried potatoes, mushrooms, pour water and change the program to "Soup" or "First courses". Set the timer to 20 minutes.
Wash the parsley well and chop finely with a knife, add to the finished soup.
Recipe 5: Mushroom Cream Soup
Restaurants and gourmet catering establishments like to include such a dish as mushroom cream soup in their menu. Everyone likes this soup because of its delicate taste and at the same time guaranteed satiety.
Ingredients Required:
- Medium sized potatoes - 2 pieces
- Fresh mushrooms 400-500 grams
- Medium sized onions 1 piece
- Low fat cream 10% - 150 grams
- Butter
- Garlic 2 prong
- Parsley fresh.
Cooking method:
Potatoes need to be cleaned with a knife, then cut each into three or four parts.
Wash the mushrooms well and cut it in half.
Put the mushrooms and potatoes to boil in salted water. Cook for about fifteen minutes after boiling over medium heat.
Onion finely chopped. Heat the pan, grease it with butter, put onion and fry until golden brown. Add onions to the soup for 5 minutes until cooked.
Put the cooked potatoes and mushrooms in a blender and whisk until a smooth mash is obtained. Add the broth to the puree and press the garlic through the garlic press, crush everything again with a blender.
Put the mushroom sauce on the fire, bring to a boil, and add cream. Boil for about four minutes. One minute until cooked, sprinkle with chopped parsley, salt and pepper.
Recipe 6: Mushroom soup with champignons
It is unlikely that there is a mushroom more versatile than champignon. Available at any time of the year, almost anywhere in the world, it meets all the rules of utility and nutrition, and at the same time is incredibly tasty in fried, boiled and stewed. If you cook mushroom soup with champignons, you will not regret it - the first dish will please your home with a pleasant smell, bright taste and pleasing color.
Ingredients Required:
- Potato 1 piece
- Champignon mushrooms 400 grams
- Medium sized onions 1 piece
- Carrots small 1 piece
- Sunflower oil for frying
- Lentils red 100 grams
- Parsley fresh.
Cooking method:
Type in the pan, which will cook the soup, water and put on the fire.
Peel potatoes with a knife and cut into small cubes.
Wash the champignons well under running water and cut each into three or four pieces.
As soon as the water in the pan boils, put the potatoes and mushrooms in it, salt it, make a fire and cover with a lid.
With the onion remove the skin and finely chop it. Wash carrots with a metal brush, and then you need to rub it on a fine grater. Heat the pan and oil it with a rubber brush. Put onion first on speed and fry until golden brown for 4 minutes, stirring, then add grated carrots to onion and fry for 4 more minutes.
Add fried meat and lentils to the pan, then cook the soup for another ten minutes.
Chop the greens finely with a knife, having washed them beforehand, and add them to the saucepan with the soup for a minute until cooked.
Recipe 7: Mushroom Soup with Cheese
Cheese and mushrooms are one of the most magnificent combinations recognized by world cuisine. If you are preparing a salad or a side dish of mushrooms, be sure to add grated cheese to the dish. No less tasty will be mushroom soup with cheese, use hard salty varieties for it, like Russian cheese and any kind of mushrooms available to you.
Ingredients Required:
- Potato 1 piece
- Fresh mushrooms 400 grams
- Medium sized onions 1 piece
- Carrots are not large 1 piece
- Sunflower oil for frying
- Russian cheese 150 grams
- Parsley fresh.
Cooking method:
Type in a saucepan, chosen by you for cooking soup, water and put it on fire.
Peel potatoes with a knife and place in a saucepan.
Wash the mushrooms thoroughly and cut each into three or four parts, put them in a saucepan with potatoes.
Peel onion and finely chop.
Wash carrots thoroughly with a metal brush and rub on a fine grater.
Make a fry. To do this, heat the pan, grease it with oil, put onions. Fry it for 4 minutes, stirring slowly, then add grated carrots to the onions and fry the mixture for 4-5 minutes.
Remove the potatoes from the pan - it should already be cooked to softness and mash it with a spoon in mashed potatoes. Add fry and mashed potatoes to the saucepan, then cook for about five minutes.
Grate the cheese on a medium grater. Wash the parsley thoroughly and chop finely with a knife.
A minute before the soup is ready, pour half the cheese into the soup, parsley, and close the lid of the saucepan. Add the remaining cheese to the saucepan five minutes after removing the pan from the heat.
Recipe 8: Lenten Mushroom Soup
Many who lead a righteous lifestyle or observe the canons of vegetarianism, often have the same boring porridge and salads. However, there are many great dishes that are worthy of a feast, and while they can be used even in the post! One example is lean mushroom soup. It is prepared quite simply from a small set of ingredients, and at the same time you get a tasty dish.
Ingredients Required:
- Fresh mushrooms 400 grams
- Small tomato 1 piece
- Carrots 1 medium size
- Buckwheat 3 tablespoons
- Parsley fresh.
Cooking method:
Type in the pot clean water (preferably mineral) and put on fire.
Wash mushrooms and wax well under running water.
Fresh mushrooms, cut each into three or four pieces.
Grate carrots on the finest grater.
Cut tomatoes into small cubes.
Buckwheat, clean the black kernels and rinse.
As soon as the water in the pan boils, dip in it cooked vegetables and mushrooms, buckwheat.
Wash and chop the parsley finely.
Cook the soup for 15-17 minutes over medium heat, for a minute until cooked, put the parsley in the pan.
Recipe 9: Mushroom Soup with Melted Cheese
Another option for a delicious and delicate dish is a mushroom soup with melted soup. You will need soft cream cheese like "Friendship" or even pasty like Viola.
Ingredients Required:
- Fresh mushrooms 400 grams
- Medium sized onions 2 pieces
- Processed cheese 200 grams
- Potatoes 1 medium size
- Sunflower oil for frying
- Parsley fresh.
Cooking method:
Fill the pot with water and set it on fire.
Peel potatoes and lower to boil in a saucepan.
Clean onion and finely chop it with a knife. Fresh mushrooms wash and cut each into pieces. Put onion on a hot skillet first and fry it for 4 minutes, stirring then add mushrooms to the onion and fry them for about 10-13 minutes stirring.
Remove the potatoes from the pan, mash them with a spoon and put mashed potatoes and fried mushrooms in the pan, cook them on low heat.
Grate the melted cheese (if you use hard).
Add cheese to the pan and close the pan with a slow fire. Boil it for about five minutes.
Chop the greens finely with a knife and add to the pot with the soup a minute before you remove it from the heat.
Recipe 10: Mushroom Soup with Barley
Mushroom soup with pearl barley is familiar to many since childhood. This recipe can be called a classic, however, pay attention to the method of cooking barley porridge, it must first be steamed for an hour and a half.
Ingredients Required:
- Fresh mushrooms 500 grams
- Pork 200 grams
- Medium sized onions 1 piece
- Potatoes 2 pieces of medium size
- Barley porridge 4 tablespoons
- Sunflower oil for frying
- Parsley fresh.
Cooking method:
Rinse pearl barley and fill it with warm water afterwards. Leave an hour.
Type in the pan water and put it on fire. Rinse the pork and cut into cubes, place in water and salt.When the water in the pan boils, remove the foam with a spoon or a slotted spoon, make a slow fire and close the lid.
Peel potatoes and cut into cubes. Dip the potatoes and pearl barley in a saucepan after the water boils.
Clean onion and finely chop it with a knife. Wash fresh mushrooms and cut each into cubes. Put onion on a hot skillet first and fry it for 4 minutes, stirring then add mushrooms to the onion and fry the mushroom mixture for about 10-12 minutes.
Add fried mushrooms and onions to the soup and cook for another 15-20 minutes.
Finely chop the parsley with a knife and add to the soup a minute before it is ready.
Recipe 11: Porcini Mushroom Soup
Ceps are considered the most noble of all species due to the strong peculiar flavor. In order for it not to get lost, mushroom porcini soup stew from a minimal amount of ingredients. You will need beef, potatoes and carrots, but you should not make a fry.
Ingredients Required:
- Ceps 400 grams
- Beef 200 grams
- Potatoes 2 pieces of medium size
- Carrots 1 piece
- Parsley fresh.
Cooking method:
Wash beef and cut not small pieces. Type in the pot in which you will cook the soup, water and put it on fire. Put the beef in the water, salt. Remove the foam from the soup with a spoon or a slotted spoon when the water boils, and make a slow fire.
Peel potatoes and cut into cubes. Dip the potatoes in the pot after the water boils.
White mushroom wash and cut into cubes and also put in a saucepan.
Wash carrots thoroughly and rub on a fine grater, add to soup.
Cook the soup for 20-25 minutes on low heat, pepper.
Finely chop the parsley with a knife and add to the soup a minute until cooked.
Recipe 12: Mushroom Cream Soup
Mushrooms are a very low-fat product, so if you cook it without fry or meat, it will be almost dietary. Meanwhile, cream will be a very good additive to the soup. Use cream 15-20% fat.
Ingredients Required:
- Mushrooms 600 grams
- Onion 1 piece
- Carrots 1 piece
- Fresh dill
- Dried basil
- Cream fat content 20% 200 grams
- Salt, pepper, ground
- Sunflower oil for frying
Cooking method:
Peel the onion and chop finely. Wash mushrooms and cut each into 3-4 pieces. Wash carrots thoroughly with a metal brush and grate. Heat the pan, grease it with sunflower oil and first lay the onion. Fry it for 3-4 minutes, add carrots, and after 2-3 minutes - sliced mushrooms. Fry the mixture for about 12-14 minutes.
Type in a pot of clean water and put it on fire. When the water boils, put the roasted vegetables in it and boil for 15-16 minutes.
Pour the cream into the soup and add the dry basil.
Wash the parsley and chop finely, add it to the finished soup.
Recipe 13: Mushroom Mushroom Soup
Honey agarics are small mushrooms that grow near stumps and trees. For the forest, these fungi are parasitic pests, but for humans they are more than beneficial. If you managed to get some of these mushrooms, then be sure to cook the mushroom soup from the experience, and in the finished form, serve it with sour cream.
Ingredients Required:
- Honey mushrooms 400 grams
- Onion 1 piece
- Carrots 1 piece
- Fresh parsley
- Potatoes 2 pieces of medium size
- Salt, pepper, ground
- Sunflower oil for frying
- Sour cream fat.
Cooking method:
Make a soup grill. To do this, finely chop the onion and rub the washed carrots on a grater. Heat the frying pan and grease with oil, put onion and passe 3-4 minutes, then add the carrots and fry everything for about 6-7 minutes.
Wash mushrooms - honey agaric.
Wash potatoes, peel them and cut into cubes.
Type in the pan, in which you will cook mushroom soup, clean water and put it on the fire. When the water boils, place the mushrooms and sliced potatoes in it. After 10 minutes, add the roast, and cook the soup for another 12-15 minutes. Salt and pepper.
Wash the parsley and chop finely, add it to the finished soup along with sour cream.
Recipe 14: Oyster mushroom soup
Oyster mushrooms are artificially grown mushrooms, and therefore they are available all year round at very affordable prices. Despite the non-natural way of cultivation, oyster mushrooms are very healthy and you can cook dishes from them. The most common is the mushroom soup of oyster mushrooms.
Ingredients Required:
- oyster mushrooms 400 grams
- Onion 1 piece
- Carrots 1 piece
- Fresh parsley
- Potatoes 1 medium size
- Salt, pepper, ground
- Sunflower oil for frying.
Cooking method:
Make a soup grill. To do this, finely chop the onion and divide the washed carrot into two parts. Grate one piece. Put the onion on a red-hot frying pan, greased with butter, passe for 3-4 minutes, then add the grated carrots and fry the vegetables for about 6-7 minutes.
Cut the second piece of carrot into half-round slices.
Wash the potatoes and peel, remove the skin with a knife and cut it into cubes.
Oyster mushrooms wash and cut
In the pot type clean water and put it on fire. Put boiled potatoes, oyster mushrooms and raw carrots in boiled water.
After 10 minutes, add the onion zazharku, salt, pepper and cook the soup for another 10-12 minutes.
Cut the fresh parsley as small as possible and add it to the mushroom soup with oyster mushrooms.
Recipe 15: Chicken Mushroom Soup
The soup, boiled in mushroom broth, turns out to be incredibly fragrant, but if you add more chicken broth, you will get a truly magical brew from a forest fairy tale. Use chicken legs - the broth on them will turn out to be the most rich. Mushrooms for soup can take any forest or mushrooms.
Ingredients Required:
- Fresh mushrooms 400 grams
- Chicken legs 4 pieces
- Onion 1 piece
- Carrots 1 piece
- Salt, pepper, ground
- Sunflower oil for frying
- Fresh parsley
Cooking method:
Pour water into the pan and put the washed feet there. Bring to a boil, remove the noise and salt, making a small fire.
Wash and chop the onion finely. Wash mushrooms and cut each into 3-4 pieces. On a hot pan, oiled, first lay out the onion and fry it for 3-4 minutes. Then add mushrooms to it and fry them for 10-12 minutes while stirring.
Wash carrots thoroughly and cut into cubes.
Add carrots and fried mushrooms to the pan. Leave the soup to cook for another 7-8 minutes.
Fresh cut greens as small as possible and add to the ready mushroom chicken soup.
Recipe 16: Mushroom Soup with Noodles
Soups can be varied by adding various cereals, vegetables or pasta as one of the ingredients. Make a light mushroom soup with pasta that will charm your home with a delicious aroma.
Ingredients Required:
- Fresh mushrooms 500 grams
- Vermicelli thin 100 grams
- Onion 1 piece
- Carrots 1 piece
- Hard cheese grade 150 grams
- Salt, pepper, ground
- Sunflower oil for frying
- Fresh parsley
Cooking method:
Wash mushrooms and cut large - 2-3 slices each mushroom.
Peel onion and chop finely. Wash carrots and peel, grate on a fine grater.
Fry the onion in a hot frying pan first to a golden hue, then add the grated carrot to it.
Bring the water in a saucepan to a boil, salt and put mushrooms into it, which must be boiled for 7-8 minutes, then add a broil, after another 5 minutes vermicelli. After 6-7 minutes, remove the soup from the heat.
Grate hard cheese.
Wash the parsley and cut it with a knife, add along with the grated cheese to the prepared noodles of mushroom soup.
Mushroom soup - the secrets and tips from the best best cooks
The most delicious serve mushroom soup with sour cream. You can wait for the soup to cool, or you can put a spoonful of sour cream in a cooked dish only.
Decorate the mushroom soup with chopped greens.
