Mushroom soup - general principles and methods of preparation
Mushroom soup can be prepared from so many types of mushrooms, but it is especially tasty and aromatic from white. It is perhaps difficult to imagine a more “summer” first course than freshly picked mushroom soup. But even in winter such a soup can be cooked, champignons or dried mushrooms are great for it.
Mushroom soup - preparation of products
To prepare the soup, you need to sort out the mushrooms, rinse thoroughly with running cold water and clean. It’s fashionable to cut large ones into pieces; small ones are put into the broth as a whole. After preparing the broth, it is fashionable to catch mushrooms with a slotted spoon and fry, and then send it back to the soup. Fans of diet foods can do without roasting. If it is planned to put dried mushrooms in the soup, then they should first be soaked in cold water for 3-4 hours, and only then cook.
Mushroom soup - cooking utensils
To cook mushroom soup, you will need a pan of suitable volume and a pan for frying the mushrooms or vegetables themselves (carrots, onions).
Recipe 1: Mushroom Mushroom Soup
The preparation of this soup requires a minimum of time and effort, and the dish turns out tasty, aromatic and mouth-watering. The best addition to it will be crackers of white bread fried in vegetable oil, a handful of chopped fresh herbs and a couple of spoons of sour cream, which will give the soup a special tenderness and a pleasant creamy taste.
Ingredients
500 g fresh champignons
2 medium onions
1 medium carrot
3 medium potatoes or 150-200 g of vermicelli (preferably "spider webs")
salt (to taste)
greens (to taste)
sour cream (to taste)
Cooking method
Cook the mushroom broth. To do this, thoroughly wash the champignons, cut them into four parts. Put in a pan, pour 2.5-3.0 liters of water, put on medium heat. As soon as the broth begins to boil, remove the resulting foam with a spoon and reduce the heat. Boil for about 1 hour, periodically removing the foam, salt. At this time, peel the carrots and onions, finely chop them and fry in vegetable or olive oil for 3-5 minutes. Then remove the mushrooms from the broth, cool a little and finely chop. Add them to carrots and onions and fry a little more. If you plan to cook soup with potatoes, then you need to peel it, cut into cubes and put in a boiling broth, and when it is almost ready, add mushrooms and vegetables. If the soup is cooked with vermicelli, then first put the mushrooms and vegetables, the soup is simmered for 5-7 minutes, and then put the vermicelli. Next, the soup is cooked for another 2 minutes, after which the pan is removed from the stove. Before serving, the dish should be infused for at least half an hour, it is better to add sour cream and herbs not to the pan, but to the plate.
Recipe 2: Home-made Mushroom Soup with Homemade Noodles
The highlight of this dish is that almost all the ingredients can be collected or made independently. This gives it a special, truly homemade taste, and you should not even talk about the delicious aroma of porcini mushrooms. Well, if you manage to get a real village sour cream, be sure that the pan of this mushroom soup will be eaten in one sitting!
Ingredients
500 g ceps
2 onions
2 medium carrots
2.5-3 cups flour
50 ml of vegetable oil
water
salt (to taste)
greens (to taste)
sour cream (to taste)
Cooking method
Prepare the noodle dough: pour half the flour on the board, form a small depression in the center. Pour the oil mixed in a separate container and 100 ml of boiled water at room temperature. Lightly salt and knead the dough in density resembling liquid sour cream. Then gradually add the remaining flour to make the dough steep enough. Roll it with a rolling pin into a thin layer and cut into strips. Put the noodle board in a warm place for several hours so that it dries.
When the noodles are ready, you can start cooking mushroom broth. Mushrooms must be sorted, cleaned and thoroughly washed with cold running water. Then place them in a pan with 2.5-3 liters of water and simmer for about 1 hour, periodically removing the foam, salt. After that, you need to place the noodles in the broth, cook over medium heat for 10-12 minutes. At this time, fry the finely chopped onion in a frying pan in vegetable oil and transfer it to the broth. Let the soup boil for another 2-3 minutes, remove from the stove, insist for about half an hour. Serve sour cream, croutons of white bread and finely chopped fresh herbs.
Recipe 3: Mushroom Soup
This soup has a delicate texture, which is why children will surely like it. For it, you can use champignons, porcini mushrooms or butter. It is better if the mushrooms are not large, they give a richer flavor.
Ingredients
300 g of mushrooms
50 ml cream
50 g butter
1 table. flour spoon
1 clove of garlic
salt, pepper (to taste)
greens (to taste)
Cooking method
Rinse the mushrooms thoroughly under cold water, peel and cut into medium slices. Boil in salted water for 40-45 minutes. Remove with a slotted spoon and fry in butter, adding flour and finely chopped garlic. When the mushrooms are slightly browned, pour about 2 cups of mushroom broth into the pan, bring to a boil, salt, pepper to taste. Then cool the soup a little, pour into a blender, grind all the components with it with a puree consistency, pour cream and serve the dish on the table, garnished with chopped herbs.
Recipe 4. Mushroom Cream Soup
Ingredients
champignons - 300 g;
carrots and onions - 1 pc.;
greens - a small bunch;
pepper - a pinch;
5 g of salt;
vegetable oil;
potatoes - 3 pcs.;
100 ml cream;
processed cheese - two pcs.
Cooking method
Boil water in a saucepan. Grind the peeled potatoes in small pieces and dip in boiling water. Cook for ten minutes. While boiling potatoes, peel and wash the carrots and onions. Chop the onion into cubes. Grate carrots on a large segment of the grater. Wash the mushrooms, put on a disposable towel and dry, cut into plates. Pour oil into a preheated stewpan, and transfer mushrooms and vegetables into it. Fry over low heat, stirring occasionally, for five minutes. Cook the roasting soup for another 10 minutes. Cut the cream cheese into slices. Finely chop the washed greens. Pour the cream into the pan and put the curds. Add salt and pepper. As soon as the soup boils, remove into the plates and add the greens. Leave the soup under the lid for 10 minutes.
Recipe 5. Lean Soup with Mushrooms and Beans
Ingredients
a glass of white beans;
three liters of water;
300 g of champignons;
ground black pepper and salt;
onion and carrot;
parsley and dill (greens);
a handful of rice;
mushroom seasoning;
lean oil.
Cooking method
We sort and wash the beans. We put it in a pan, pour a liter of water and leave for five hours or overnight. Then we send to the stove and bring to a boil. Cook over low heat, lid for about an hour. We wash the champignons, put them in a separate pan and pour in two liters of water. After boiling, boil for another five minutes. Peel, rinse and cut into pieces the potatoes. Peel the onion and finely chop. Cut the carrots into thin strips. Using a slotted spoon, remove the champignons from the pan and cut into small pieces. Rinse the rice well. In a boiling mushroom broth, spread the potatoes, half the chopped onions and carrots, rice. Cover and cook for 15 minutes over low heat. Stew the remaining vegetables in hot oil until soft, stirring occasionally. Put the mushrooms in a pan, and fry them with vegetables for a while. Add the roast to the soup. Salt, pepper, season with your favorite spices. Put the boiled beans in a pan and boil for another seven minutes. Put finely chopped greens in the soup. We insist, soup 15 minutes and serve.
Recipe 6. Mushroom and Broccoli Soup
Ingredients
liter of vegetable broth;
table salt and ground pepper;
champignons - 200 g;
30 g butter;
bulb;
200 g broccoli;
potato - 2 pcs.;
parsley (greens).
Cooking method
Boil the vegetable stock in a saucepan. Rinse and disassemble for broccoli inflorescences. Peel the potatoes, rinse them and cut them into cubes. Finely chop the peeled and washed onion. Melt the butter in a pan and fry the onion in it until golden brown. Wash the mushrooms, dry slightly and chop into slices. Transfer potatoes and mushrooms into boiling broth and simmer for 10 minutes over low heat. Add broccoli and fry, salt and boil for another five minutes. Pour hot soup in portions and sprinkle with parsley.
Recipe 7. Creamy Mushroom Soup with Pearl Barley
Ingredients
champignon mushrooms - 400 g;
150 ml cream;
onion - 1 head;
bay leaf, ground pepper and salt;
two potatoes;
carrot;
1500 ml of chicken broth;
garlic - two cloves;
butter - 30 g;
fresh parsley.
Cooking method
Sort barley, rinse and soak overnight. In the morning, rinse the groats, fill with broth, put the whole onion, and cook over high heat. After boiling, turn off the fire and cook for about 20 minutes. Peel the carrots and potatoes, wash and chop: potatoes in small pieces, carrots in small chips. Transfer vegetables to soup and boil for five minutes. Rinse the mushrooms, cut them into plates and fry in butter until cooked. Pepper and salt. Transfer mushrooms to soup and boil for five minutes from boiling. Enter a thin stream of cream, add a bay leaf and salt, keep on fire until it boils and remove from the stove. Add chopped greens and garlic minced through a garlic squeezer. Stir and serve.
Recipe 8. Mushroom Soup with Lentils
Ingredients
two liters of vegetable broth;
a bunch of greenery;
400 g of mushrooms;
olive oil;
50 g of red lentils;
carrot;
potato;
half the onion head;
one zucchini.
Cooking method
We peel and wash the carrots and onions. We chop the vegetables in a small cube and fry in vegetable oil in a cauldron. Mushrooms are cleaned, washed and cut into thin slices. We put them in a cauldron with vegetables. Here we pour out the lentils that have been picked and washed and fry them all together. Pour in the heated broth. Peel potatoes and zucchini, wash and cut into cubes. Spread in boiling broth. Cook another quarter hour. Rinse the greens, peel the garlic and peel with a finely chopped knife. Add everything to the soup, cover and insist for a while.
Recipe 10. Soup from porcini mushrooms with buckwheat
Ingredients
200 g of porcini mushrooms;
100 g of buckwheat;
ground pepper and salt;
450 g of potatoes;
dill and parsley - a bunch;
large onion;
butter - a small piece.
Cooking method
We clean and wash the mushrooms, chop them coarsely. We put it in a saucepan, pour 2.5 liters of water, wait until it boils, and cook for 20 minutes. Peel and dice the potatoes. We sort and wash buckwheat. We put buckwheat and potatoes in a pan and boil for a quarter of an hour. Rub the cleaned carrots into strips. Peel the onion and finely chop. Fry vegetables in butter until soft. Put the frying in the soup and boil for a couple of minutes. Salt, add chopped greens and remove from the stove.
Mushroom soup - useful tips from experienced chefs
1. You can put bay leaf in the mushroom soup, but you need to do this at the very end of cooking (about 10 minutes), and when the soup is ready, the bay leaf should be removed immediately.
2. Dried mushrooms for cooking soup require about 2-2.5 times less than fresh ones.
3. From boletus and especially boletus, the broth is rather dark, so it is better to make soup with the addition of processed cheese. The cheese is placed at the very end of cooking, previously diced.
