Mushroom soup recipe with step by step photos - how to cook deliciously from fresh mushrooms with cream. Mushroom soup

The beginning of autumn is probably the richest time when nature gives us its gifts both from the forest and from the garden. And today I propose to cook a very tasty mushroom soup from fresh mushrooms and then a step-by-step classic recipe with a photo. Fortunately, the forest is now full of chanterelles, honey mushrooms, pigs, mushrooms, from which you can make so many delicious things.

To prepare the soup, you can take any edible mushrooms that you can find, or that you like more. In my case, I am preparing a classic puffball mushroom soup recipe. In the photo with the products you will see what a huge mushroom I have. By the way, I will not use it for soup all, but only part. I'll fry the rest, maybe with potatoes. This is my mushroom lunch today

How to cook mushroom soup from fresh mushrooms classic recipe

Products:

Water - 1 liter
Potatoes - 2-3 large
Mushrooms - 400 grams
Onion - 1 small head
Salt, spices to taste

Step by step recipe for fresh mushroom soup

So, first you need to prepare the mushrooms, peel, cut and wash.

After that, we transfer the mushrooms to the pan, fill it with water and cook for an hour.

Drain water from mushrooms.

Wash the potatoes, peel and put in another saucepan and cover with water.

You can immediately add mushrooms and put on fire. Cook until potatoes are ready. Remove the cooked potatoes from the pan, crush and transfer back to the pan. As for the potatoes, I love them in the soup in this, grated form. Someone immediately cuts potatoes into small cubes and boils. You do what you like best.

Onion cut into small pieces.

We spread the onion in water with mushrooms and potatoes, add salt to taste, spices. Bring the soup to a boil, cook for another 5 minutes and turn off the heat.

As for the onion, it can be pre-fried in a pan. But in the classic recipe, it is immediately added to the soup. By the way, you can also add carrots fried in a pan with butter to the mushroom soup. I didn't because I like the smell and taste of mushrooms. And fried onions, carrots interrupt this smell.

Here is my classic recipe for making fresh mushroom soup, I hope you liked it. Serve hot with a little sour cream. In general, there are quite a few recipes for making mushroom soup, and I will somehow write a separate article about each of them. Bon appetit!

During the preparation of mushrooms for the winter, I selected several beauties for soup. The aroma of mushrooms from the oven filled the space of my apartment so well that it was hard to resist cooking something fresh, thin and hot. Since I had both white and Polish mushrooms, I made a soup of two types of mushrooms, proportions 50:50. If you cook only with whites, you will not lose anything! After all, white mushroom is the highest category, rich taste and accessibility for everyone. It is sold dried all year round in supermarkets (hopefully in your city too).

Whatever mushrooms are cooked, I play it safe and cook them longer. I know that porcini mushrooms and chanterelles almost do not need long-term heat treatment, but I don’t know how with Polish ones.

Before preparing the soup, soak fresh mushrooms in water and salt. Wash thoroughly with your hands to remove any sticks and leaves stuck to them in the forest from the surface. Leave for 15 min. During this period of time, garbage also comes out from the inside of the mushroom, which is hidden in the hat. Then change the water and leave it in it again for 15 minutes, in the second run you can with salt, or you can without it. Change the water, set to boil for 10 minutes. Drain the first decoction. (If you want, you can repeat the boiling procedure again, depending on which mushrooms you have. Even after boiling twice, the third mushroom broth turns out to be fragrant and, which is good, a beautiful color). Pour clean water and start cooking soup.

I write the approximate amount of products for 2 - 2.5 liters of soup.

Ingredients :

6 medium-sized mushrooms (I took Polish and porcini);
a couple of large potatoes;
1 carrot;
1 onion;
dill and parsley;
bay leaf (a pinch of ground or 2 ordinary whole leaves);
salt, black pepper.

Cooking :

Mushrooms cut into slices or cubes, put in boiling water to cook for one hour. After the specified time, add chopped potatoes, cook for 10-20 minutes.
Dice onion with carrots, fry in sunflower oil, at the end add chopped greens to the pan and fry for a couple more minutes. Add vegetables to soup pot. Cook it for another 20-25 minutes. Pepper and salt. When serving, you can add green onions or fresh dill and sour cream to the plates.

If suddenly you want something light, tasty and special, think about making mushroom soup for you? This is a great solution even when there is very little time for cooking. It can be cooked with fresh, dried or frozen mushrooms. Now, in the autumn period, you can just pick up fresh mushrooms and make a fragrant soup from them.

You can cook this dish all year round, which makes me especially happy. Because my family just loves it. Today I will share with you the most favorite recipes for making such soups. After all, it looks like an ordinary and traditional dish, it has many options for cooking and serving. Each of them is good in its own way.

Try each and decide which one is best. To be honest, I have not made this choice so far and I cook each of them in turn, for a change.

Mushrooms, especially porcini, are champions in the content of useful proteins. There are more of them in one kilogram than in the same amount of beef. But the fat content is several times less. This gives them an undeniable advantage.

Creamy soup with chanterelles

Very gentle and rich taste of this dish will not leave anyone indifferent. It's easy to prepare. Try it! I am sure you will love this recipe too.

Ingredients:

600 grams of fresh chanterelles;
half a kilo of potatoes;
1 carrot;
1 small onion;
a glass of heavy cream;
lavrushka;
salt and spices to taste.

Step by step recipe description:

1. Rinse the chanterelles and cut into small pieces. Heat oil in a frying pan and send them to fry. As soon as all the water has evaporated, you need to fry over low heat for another 5 minutes.

2. Grease the pot in which you plan to cook the soup with oil. Cut the onion into medium pieces and fry until golden.

3. Cut the carrot into large cubes (at your discretion) and send to fry. Fry for another five minutes.

4. After carrots, add coarsely chopped potatoes and fry them with vegetables for another five minutes. After that, pour in water and bring to a boil at the maximum power of the stove. As soon as the broth boils, add lavrushka and cook for 10 minutes.

5. In the meantime, all the liquid from the mushrooms has already evaporated and they begin to “shoot”. Salt them and season to taste.

6. Remove the lavrushka from the soup and puree it with a blender. Then add mushrooms and stir.

7. Add warmed cream and stir evenly. Taste, if necessary, add the missing spices. Now bring the soup to a boil and immediately remove from heat.

8. This dish is self-sufficient and does not require additional dishes for serving. But homemade croutons are always good for any pureed soup. Help yourself!

Soup with champignons and vermicelli

Mushrooms are prepared very quickly and simply. Dishes from them can be eaten even by adult children. Cooking soup from them, and even with the addition of vermicelli, is a great idea. It turns out very tasty and satisfying. The dish is suitable for dinner in the family circle, and for a friendly company.

Ingredients:

300 grams of champignons;
carrot;
2 potatoes;
bulb;
a handful of gossamer vermicelli;
2 tablespoons of sour cream;
salt and black pepper to taste.

Step by step recipe description:

1. Peel the potatoes and cut into medium cubes, as you usually do for soup. Pour water into a saucepan and cook the potatoes there for about 7-10 minutes after boiling over medium heat. Lightly salt the water.

2. Chop the onion and fry in a little oil for 3 minutes. Rub the carrots through a grater and send to the onion. Fry them together for another five minutes.

3. Mushrooms cut into slices.

4. Send them to vegetables. Soon they will release the water. It is necessary to extinguish in this state until the liquid has completely evaporated.

6. Add the finished frying to the boil with potatoes. Throw a noodle-cobweb. You can add 1 Lavrushka for flavor. If necessary, salt and add the missing spices. Cook for another 5-7 minutes and the dish is ready.

Serve the soup with sour cream and herbs.

Mushroom soup with chicken broth

The balanced combination of ingredients provides the soup with an excellent aroma. This dish is very hearty, tasty and beautiful. Please your family with such yummy, they will be delighted.

Ingredients:

2 and a half liters of chicken broth;
2 onions;
4 potatoes;
salt;
half a kilo of champignons;
200 grams of soft processed cheese;
leek and greens to taste .;
1 carrot.

Step by step recipe description:

1. Prepare salted chicken broth.

2. Peel the potatoes and cut into cubes. Send her to cook in the broth. Add one onion there, after making a cross-shaped incision on it. This way it will better release all of its flavor into the soup.

3. Mushrooms cut into small bars. Grind onions and carrots in the usual way, for frying.

4. Stew mushrooms with vegetables for 10 minutes over medium heat with the addition of a small amount of oil.

5. Send ready-made mushrooms to the broth with potatoes, mix and evaluate the presence of salt. You may want to add some seasoning or black pepper. Remove the whole onion.

6. Add finely chopped greens and leeks. Put the cheese into the languishing mass and stir until it is completely dissolved. Boil for 2 minutes and the dish is ready.

As you can see, it's easy to prepare. It remains to appreciate its true worth! Bon appetit!

eggplant mushroom soup recipe

Eggplant gives the classic mushroom soup a special and savory note. We will prepare it from two types of mushrooms (fresh and frozen). You can use what is at hand.

Ingredients:

2 cloves of garlic;
1 carrot;
3 potatoes;
celery root - about 100 grams;
1 onion;
10 medium champignons;
50 grams of dry mushrooms;
2 laurels;
2 liters of water;
1 pod of hot pepper;
2 small eggplants;
2 tablespoons of sesame seeds;
salt and herbs to taste.

Step by step recipe description:

1. Chop half of the prepared amount of carrots and celery into cubes. Mince the garlic too. Cut the onion to the middle crosswise. Place these ingredients in a bowl.

2. Rinse dry mushrooms and, if necessary, cut. Add them to vegetables and cover with water. Add lavrushka. As soon as the contents boil, you need to reduce the power and boil for 20 minutes. Then strain the broth through a sieve. Vegetables can be thrown away, and mushrooms can be selected and continue working with them.

3. Cut fresh mushrooms. Chop the rest of the carrots and celery into neat pieces. Rinse the eggplant, peel and cut into strips or cubes. Do the same with potatoes. Remove the seeds from the hot pepper and cut into rings.

4. Fry eggplants and fresh mushrooms in oil. After the water has completely evaporated, you need to fry for another 3-5 minutes.

5. In a boiling broth, boil potatoes and eggplant fried with mushrooms for 5 minutes.

6. Without wasting time, fry the carrots and celery while the vegetables are cooking.

7. Add them to the soup, along with hot peppers. Boil 10 minutes. In the meantime, let's prepare one secret ingredient for a special taste.

8. Toast sesame seeds in a dry frying pan and add to the boil. After 5 minutes, you can remove from the stove. Sprinkle with chopped herbs.

A special and fragrant soup is ready and requires immediate serving! Bon appetit!

Meat soup with mushrooms - tasty and satisfying

You can successfully overcome the path to the heart of a man thanks to this dish. It is very filling and tasty. You can cook it in two counts. I usually cook this soup with chicken. But when loved ones asked for it for lunch, I found that there was only beef in the refrigerator. Taking the risk of preparing a dish with her, I did not lose at all. After all, it turned out great!

Ingredients:

300 grams of meat (beef);
1 carrot;
300 grams of mushrooms;
1 onion;
1 celery stalk;
lavrushka;
3 potatoes;
3 peppercorns;
2 cloves of garlic;
greens to taste.

Step by step recipe description:

1. Cut the meat into slices, about one and a half to one and a half centimeters. Fry them in an oil pan on high heat until golden brown. Be sure to keep stirring so that the meat does not burn. After that, put it in a saucepan, add water and put to boil. Salt, add lavrushka and pea pepper.

2. Cut the onion and carrot into small strips. Do the same with garlic.

3. Chop the celery into slices.

4. Mushrooms cut into medium pieces and fry in oil. After evaporating the water, fry for 5 minutes. Then add to the cooking meat. Also add chopped potatoes.

5. Saute vegetables over low heat for 7-10 minutes. Then send it to the soup too.

6. Boil the soup until the meat is ready, then remove the parsley and remove from the stove.

Video - Mushroom soup puree or cream soup from frozen mushrooms

A very informative video from a famous chef with world experience. He will tell you how delicious and beautiful to cook mushroom soup according to all the rules. I spared no time and studied the video in detail. Look and you!

I hope you enjoyed today's recipes for making delicious soups with mushrooms. I tried to find the most diverse ways so that each of you would find the same favorite option.

I wish you creative victories on the culinary front!

It has an amazing aroma, unique rich taste. In addition, mushroom soup is nutritious and healthy.

It is indispensable in fasting, as well as in the diet of vegetarians, since mushrooms can compete with meat in their nutritional value and are a complete source of protein. At the same time, there is practically no fat in them, which makes them suitable for dietary nutrition, in particular, for vascular diseases. In addition, mushrooms contain lecithin, which cleans blood vessels from harmful cholesterol. They contain antioxidants, a lot of potassium, zinc, copper, as well as vitamins A, B, D, PP. You should know that there are more nutrients in the cap, while there are relatively few vitamins and trace elements in the leg.

Mushroom soup recipes can be found in almost all cuisines of the world, and they are presented in a wide variety. This is primarily due to the large number of species of edible mushrooms. To cook a delicious soup with mushrooms, you need to understand that different mushrooms in the soup manifest themselves in different ways. The most fragrant soup is obtained from porcini mushrooms, boletus, boletus and saffron mushrooms. Less nutritious, but no less tasty mushroom soup can be cooked from champignons and oyster mushrooms. They are grown artificially, do not accumulate environmentally harmful substances and are widely used for cooking various dishes, including soups.

Mushroom soup can be prepared with fresh, dried, frozen or salted mushrooms. To prepare the soup, fresh and dried mushrooms must be sorted out. At the same time, heavily polluted and wormy fruits are removed from fresh mushrooms, from dried ones - infected with insect larvae, moldy and rotten. For fresh mushrooms, the cap is cut off (except for champignons), the legs are cleaned, while removing the lower part contaminated with earth. Then thoroughly and gently rinse with cool water. So that the mushrooms do not darken, they are placed in cold acidified water. Before cooking, large specimens can be cut into smaller pieces. Dried mushrooms should be pre-soaked in a small amount of cold water for several hours, and then boiled.

mushroom soup options

Mushroom soup is prepared, as a rule, on the broth obtained during cooking. There are recipes where vegetable broth or meat broth is taken as the basis. As additional ingredients, potatoes, carrots, onions, zucchini, noodles and various cereals can be used: barley, buckwheat, rice. Very tasty soups are obtained by adding shrimp, cheese and cream. The best spices that are advised to season the soup are dill, parsley, onion, garlic. How to cook mushroom soup correctly to preserve the flavor of mushrooms? Do not add a lot of salt and bright spices, and to preserve the taste, it is not recommended to cook the dish on high heat.

Mushroom soups, depending on the consistency, are divided into the following types: classic soup, puree soup and cream soup. Recipes of each type differ in the technology of preparation. The first are prepared simply: all the ingredients are boiled in a certain order. To make the soup puree correctly, all the components must first be boiled, then chopped with a blender and mixed with the broth. Cream soup with mushrooms is prepared according to the same technology as puree soup, only with the addition of cream or butter.

Soup with fresh mushrooms and potatoes

This is a recipe for a simple classic mushroom soup. For cooking you will need the following ingredients:

500 g of any fresh mushrooms (preferably porcini or boletus),
1 onion
1 carrot
1 parsley root
3-4 st. l. sunflower oil,
potatoes - 6-7 pcs.,
1/2 tbsp sour cream
Pepper, salt, dill - to taste.

To prepare mushroom soup, you need to cut the previously prepared mushrooms into medium-sized pieces and fry in oil. Finely chop the carrots, parsley and onions and sauté separately. Transfer the mushrooms to a saucepan, pour 2 liters of hot water and cook for 30 minutes over medium heat. Then add diced potatoes and roasted vegetables. Salt the soup, add pepper, bay leaf and cook for another 15-20 minutes. Add sour cream to the soup to taste, sprinkle with finely chopped herbs.

You can make this dish more satisfying if you just add noodles or some of the cereals - buckwheat, rice, pearl barley. You can diversify the recipe with other vegetables, which will make the soup even more delicious.

Soup with dried mushrooms and vegetables

To prepare mushroom soup according to this recipe, you will need the following products:

50 g of any dried mushrooms,
1 onion
potatoes - 5 pcs.,
1 carrot
vegetable oil - 3 tbsp. l.,
1/2 st. sour cream
pepper, salt, dill.

Boil pre-soaked and washed dried mushrooms for 1.5 hours over low heat. Strain the resulting broth, finely chop the mushrooms washed in cool water. Add diced potatoes, mushrooms and chopped carrots and onions fried in butter to the mushroom broth. Before the end of cooking, add pepper, bay leaf and salt. Season the finished soup with mushrooms with sour cream and dill.

Soup with mushroom ears

The dish according to this recipe is tasty and satisfying. It is prepared very simply and quickly. Ingredients needed to make mushroom soup with ears:

dried mushrooms (any) - 100 g,
2 bulbs
1 carrot
flour - 3 tbsp.,
1 egg
water - 1 tbsp.,
vegetable oil - 100 g.

Boil pre-soaked mushrooms until soft. Strain the broth, rinse the mushrooms. Finely chop the onion and carrot, put in a small saucepan, add 50 g of oil, pour water (1 cup) and simmer over low heat under a lid until the liquid has completely evaporated and the carrots become soft. Put the prepared vegetables in the broth, salt and boil it for 5 minutes. Finely chop the second onion and fry in the remaining oil until light yellow, add finely chopped mushrooms, salt, pepper and fry with onions. Add a little broth so that the minced meat is juicy.

Make the dough, knead it well, roll out thinly, cut into squares with a knife. Put a little mushroom stuffing on each square, connect two opposite corners of the dough so that you get the shape of an eyelet, and pinch the edges. 15 minutes before serving the soup, boil the ears by dipping them in hot broth. Ready ears will float to the top. Soup can be served with sour cream.

Mushroom soup with cheese

Mushroom soup prepared according to this recipe will not leave indifferent the most demanding gourmet. It has a delicate taste, has a wonderful aroma and is easy to prepare. You will need the following products:

fresh mushrooms - 250 g,
potatoes - 7 pcs.,
2 carrots
2 cloves of garlic
vegetable oil - 2 tbsp. l.,
1 melted cheese
salt, pepper - to taste.

Cut the prepared mushrooms and fry in vegetable oil until golden brown. Cut potatoes into cubes and boil until tender. Peel onions, carrots and garlic and fry until soft in oil. Then grind with a blender. Drain the potato broth into a separate bowl, mash the potatoes. Mix together chopped vegetables and mashed potatoes, add 2 cups of broth from potatoes and bring to a boil over medium heat.

Pour in the grated processed cheese and cook, stirring, until it is completely dissolved. Salt and pepper the finished mushroom soup and let it brew under the lid for 5-10 minutes. Sprinkle with herbs before serving.

Soup from frozen mushrooms

It is not at all difficult to prepare such a dish, all products are available, and the result is a mushroom soup that everyone likes: both adults and children. You will need the following ingredients:

any frozen mushrooms - 0.5 kg,
boiled pearl barley - 1 tbsp.,
frozen green peas - 1 tbsp.,
1 onion
potatoes - 2 pcs.,
parsley and celery roots - 100 g each,
1 carrot
2-3 garlic cloves,
3 art. l. vegetable oils,
salt, peppercorns - to taste,
bay leaf - 3-4 pieces,
dill,
sour cream for dressing.

Mushrooms must first be defrosted. Peel carrots, potatoes, onions, garlic, parsley root and celery root, rinse and dry. Then the vegetables must be chopped: cut the onion into half rings, carrots, parsley root and celery root into strips. Cut the potatoes into cubes, chop the garlic. Fry onions in hot vegetable oil until golden brown, then add thawed mushrooms to it and simmer for 15 minutes until the moisture has completely evaporated.

Boil roots, carrots and potatoes in 2 liters of water until tender. Then add onions and mushrooms, pearl barley and green peas to them. Immediately add garlic, pepper, bay leaf and chopped dill. Cook mushroom soup for 20 minutes, stirring occasionally. A few minutes before full readiness, salt, cover and let stand for a while. Pour into bowls and top with sour cream.

Soup with sauerkraut and mushrooms

This is a traditional Russian recipe. Mushroom soup is rich and nutritious. For cooking you will need products:

30 g dry mushrooms,
400 g sauerkraut,
sunflower oil - 3 tbsp. l.,
flour - 1 tbsp. l.,
2 bulbs
1 carrot
1 parsley root
bay leaf - 3 pcs.,
salt, pepper - to taste.

Wash the pre-soaked mushrooms thoroughly, cover with cold water, add the onion and cook the mushrooms until tender. Finely chop the onion, carrot, parsley, fry in oil, add sauerkraut, previously washed in cold water and well squeezed. Add a few tablespoons of mushroom broth, put bay leaf, pepper, salt and simmer the cabbage until soft. When the cabbage is ready, pour the rest of the broth into it. Roast flour in 1 tbsp. a spoonful of sunflower oil, dilute with mushroom broth, season with cabbage soup, add chopped mushrooms and bring to a boil. Serve with sour cream and chopped herbs.

Salted mushroom soup with smoked meat

A very unusual mushroom soup with a spicy taste and aroma. Ingredients for this recipe:

salted mushrooms - 200 g,
smoked meat - 100 g,
1 onion
potatoes - 2 pcs.,
2 sprigs of celery,
sour cream - 5 tbsp. l.,
butter - 2 tbsp. l.,
tomato paste - 1 tbsp. l.,
salt pepper.

Mushrooms cut into pieces, finely chop the onion. Sliced meat lightly fry in butter, add onions, mushrooms, tomato paste and simmer for 2-3 minutes. Then transfer everything to a pot of boiling water (1 l). Cut the peeled potatoes into small cubes and add to the soup. Salt, pepper, add bay leaf and cook under the lid until tender. Pour the finished mushroom soup into bowls, season with sour cream and finely chopped celery.

Soup with vermicelli and champignons

An easy to prepare recipe, the dish turns out appetizing and fragrant. Required Ingredients:

fresh champignons - 500 g,
2 bulbs
1 carrot
200 g of gossamer vermicelli,
vegetable oil - 2 tbsp. l.,
salt, herbs - to taste,
sour cream for dressing.

Rinse the mushrooms, cut into 4 pieces and boil in 2 liters of water for 40 minutes over medium heat. Peel onions and carrots, finely chop and fry in vegetable oil. Remove the mushrooms from the broth, chop finely and lightly fry together with carrots and onions. Vegetables and mushrooms are first placed in the boiling broth, after 5 minutes the vermicelli is poured. Mushroom soup is cooked for another 2 minutes, then you need to let it brew. After half an hour, pour the soup into bowls, season with sour cream and herbs. A good addition would be white bread croutons fried in vegetable oil.

Talk 1

Ingredients:

fresh mushrooms - 100-150 grams;
carrots - 1 piece of medium size;
potatoes - 2-3 large pieces;
onion - 1 piece;
water - about 3 liters;
butter - 15-20 grams;
vegetable oil - 25 ml;
salt and spices.

First you need to rinse well with water and clean the fresh mushrooms, put them in a colander to drain excess liquid from the glass. After that, you can cut them into large pieces. Putting the mushrooms in a saucepan, you need to pour them with three liters of water and salt to taste. Cook them for about 20 minutes, until all the pieces sink to the bottom of the pan.

At this time, you can cook the frying: grate fresh carrots and finely chop the onions. Vegetables must be mixed and put in a pan to fry them until golden brown. The main thing is not to forget to add a little vegetable oil, otherwise the food will burn.

The contents of the pan must be added to the mushrooms and continue to cook the soup. To make the dish more satisfying, you need potatoes. It must be cut into cubes or straws and also put in a pan. When it is completely ready (becomes soft and crumbly), the fire can be turned off.

Fresh mushroom soup is very easy to cook, especially if you use this recipe. You can add spices and herbs to your taste in the pan, as well as put a piece of butter. If the recipe is done correctly, it will turn out very tasty.

Mushroom soup with noodles and potatoes

Delicate soup of porcini mushrooms, which can be prepared for lunch. It will certainly appeal to both adults and children. The recipe can be prepared at least every day, as it is easy and economical.

Ingredients:

fresh porcini mushrooms - 180-200 grams;
carrot - 1 piece of medium size;
onion - 1 piece;
pure water or chicken broth - 1 liter;
butter - 1 tablespoon;
potatoes - 2 large pieces;
noodles - 50-70 grams;
parsley or dill and salt.

Mushrooms must be washed well and cut into small pieces. You should also chop onions, potatoes and carrots, and then boil them in a saucepan with broth or water. When the ingredients are almost ready, you need to add all the mushrooms and cook over low heat for about 15 minutes. The noodles need to be boiled separately and put into the pan with the dish when the contents are ready. So that the soup from porcini mushrooms does not come out insipid, you need to add salt to taste and parsley. Before serving, put sour cream or a piece of butter on each plate.

Mushroom soup with tomatoes

This recipe will help to prepare a soup with a rather unusual, sour taste. It is necessary to strictly observe the indicated proportions so that the dish comes out as it should.

Ingredients:

forest mushrooms - 200-250 grams;
onion - 1 small piece;
tomatoes - 2 pieces;
pickle;
half an apple;
a spoonful of margarine or fat;
sour cream or cream - 1-2 tablespoons;
water - 1 liter;
salt, dill, green onion.

Before you start cooking the soup, you need to cut the mushrooms into medium pieces and saute in margarine or fat. There you also need to add flour and chopped onion, and then brown the contents in a pan. After that, you need to put everything in a saucepan and add about a liter of clean water or chicken broth. You need to cook for about 15 minutes, and a few minutes before turning off the fire, put chopped tomatoes, grated apple and pickle into the pan.

At this point, the fresh mushroom soup will be ready, and it can already be served on the table. To make the recipe more delicious, it is recommended to add sour cream and herbs, as well as salt.

Appetizing porcini mushroom soup

Porcini mushrooms will make any soup tasty and fragrant. This recipe is no exception - it will certainly fall in love with the whole family, as the dish, in addition to everything, looks beautiful and is healthy.

Ingredients:

white mushrooms - 250-300 grams;
onion - 1 large piece;
potatoes - 2 pieces;
carrot - 1 piece;
garlic - 1-2 cloves;
flour - 1 tablespoon;
cream or thick sour cream - 200 ml;
olive oil - 1 tablespoon;
greens, bay leaf, pepper and salt.

First of all, mushrooms should be cleaned of sand or earth. Then they need to be thoroughly washed and cut into medium pieces. Boil them in cold salted water for about 40 minutes, removing the foam from time to time. At this time, you can peel and cut the potatoes, and add them to the pan. You should put spices (pepper and bay leaf), but just do not overdo it.

After that, you need to chop the onion and grate the previously peeled carrots on a grater. They need to be mixed and fried in olive oil until golden brown, and then added to the soup.

After that, you need to pour sour cream or cream into the pan. It is recommended that you first add a couple of tablespoons of hot broth to them so that the sour cream does not curdle.

The flour must be fried in a pan until it becomes light brown in color. It is best to cook it on a quiet fire. After that, it must be poured into the pan, stirring the hot mass well.

At the end, you will need to crush the garlic and finely chop the greens. These ingredients should be added a couple of minutes before cooking, as there is no need to cook them. If you strictly follow the recipe, you will be able to cook a fragrant and tasty soup. Serve it with sour cream and croutons.

Mushroom soup with rice

This recipe is suitable as a first course during lunch, and as a dinner. Thanks to rice, it becomes more nutritious, and just one plate is enough to fill up.

Ingredients:

champignons - 400-500 grams;
onion - 1 piece;
potatoes - 2-3 pieces;
chicken broth or water - 2 liters;
carrot - 1 piece;
rice - 150 grams;
cream - 3-4 tablespoons;
vegetable oil;
lemon - 2 circles;
herbs, salt and pepper, garlic.

Potatoes must be peeled and cut into large cubes. After that, it must be boiled for about 15 minutes in 2 liters of water or broth, which must first be salted. In the meantime, peel the onions and carrots and chop them finely. Vegetables will need to be mixed and fried in vegetable oil until golden brown. This usually takes about 3 minutes.

Mushrooms should be washed, peeled and cut into slices or slices. Mushrooms need to be added to the vegetables in the pan and fry them for about 5 minutes. They can be salted and peppered to taste.

This recipe almost ends. Mushrooms should be put in a pot with soup, add grated garlic (1 clove) and cook for 5 minutes. After that, you need to pour in the cream and cook for about 5 minutes. At the end, you need to put any greens (green onions, parsley, dill) and add 2 circles of lemon. When the soup boils, you can turn it off and serve the dish on the table.

Assorted mushroom soup

This mushroom soup made from fresh and fragrant mushrooms is best cooked in the fall, when there is a harvest in the forest for aspen mushrooms, mice, and birch boletus. To make the taste of the dish more saturated, it is recommended to cook several types of mushrooms at once.

Ingredients:

various forest mushrooms - 500 grams;
onions - 1 large piece;
potatoes - 300 grams;
salt.

If the mushrooms were just brought from the forest, then they must be thoroughly cleaned: remove the leaves and blades of grass from the hats, remove the earth and sand at the base of the legs, and discard the worms. Mushrooms should be washed well and cut into soup in medium pieces. Then they need to be put in a pot of water and put on medium heat until boiling. If foam appears, then it must be removed and reduce the heat. You need to cook the mushrooms for about 20 minutes - that is how much time it will take for them to become completely ready for use. They must be salted.

In order not to waste time while the mushrooms are cooking, you can peel the potatoes and cut them into large cubes, as well as chop the onion into small pieces. These ingredients must be put in the broth and wait from 10 to 20 minutes. The time depends on how quickly the potatoes cook. If she is young, then even 5-7 minutes is enough.

If desired, you can add a piece of butter to the soup so that the dish tastes more tender, and the broth acquires a golden color. You can also put greens, spices, bay leaves in the soup and pepper to taste.

Tip: it is advisable to take mushrooms of different varieties. Chanterelles, porcini mushrooms, honey mushrooms, boletus and boletus are perfect. You can either collect them yourself in the forest, or purchase them in a store. You can also add dried mushrooms, which will make the dish more fragrant.