Mushroom Soup: Recipes For Fresh, Frozen And Dried Mushrooms

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Fragrant mushroom soup: mouth-watering recipes at home

Mushroom soups are popular in many cuisines around the world. This is not surprising, because it is impossible to resist a plate of an appetizing and tasty dish with a unique aroma of forest gifts. A regular weekday lunch or a gala feast - mushroom soup will decorate the table and make those present ask for more.

Step by step mushroom soup recipes

Among the many recipes for mushroom soups, I prefer simple and tasty dishes, the recipes for which I share below.

With fresh mushrooms

Having prepared soup according to this recipe, you can be sure that no one gets up from the table feeling hungry.

Ingredients:

• 400 g of mushrooms;
• 2 onion heads;
• 4 potatoes;
• 300 g of processed cheese;
• 40 g butter;
• 200 ml of milk;
• 1/2 bunch of parsley;
• salt;
• ground black pepper.

Preparation:

1. Wash and dry the mushrooms.

   

   Before cooking, mushrooms should be cleaned of debris, washed and dried.

2. Cut the mushrooms into thin slices.

   

   Mushrooms can be cut into slices or small cubes

3. Finely chop the onion with a knife.

4. Cut the potatoes into cubes.

   

   For mushroom soup according to this recipe, it is advisable to use well-boiled potatoes

5. Transfer the potatoes to a saucepan, pour 500 ml of water and add a pinch of salt.
6. When the water boils, reduce heat and cook the potatoes until tender.
7. Fry the onions in butter until soft.
8. Put the mushrooms on the onion, cook until the liquid evaporates.

9. Mash the finished potatoes in a saucepan with water.

   

   Boiled potatoes should be mashed with a fork or a special mashed potato

10. Transfer the mushrooms and onions to the potatoes, pour in the milk, stir, bring to a boil.

    

    To prevent the soup from burning, it must be stirred periodically.

11. Add grated processed cheese.

    

    To make the processed cheese rub easier, it is recommended to first place it in the freezer for half an hour

12. While stirring, cook the soup until the cheese is completely melted.

    

    Processed cheese will give the soup a delicate texture

13. Add the parsley.

    

    Cheese and mushroom soup served with herbs and garlic croutons

Video: soup with mushrooms and cream cheese

From frozen porcini mushrooms

I use this recipe as a basic recipe for mushroom soups. I often replace porcini mushrooms with champignons. The great thing is that here you can experiment as much as you like. I can boil such a soup in chicken or meat broth, add boiled lean pork or beef to it. And my husband likes it if the ingredients include green peas and bell peppers.

Ingredients:

• 250 g frozen white mushrooms;
• 1 potato;
• 1 onion;
• 1 carrot;
• 20 g butter;
• 1.5 liters of water;
• salt to taste.

Preparation:

1. Prepare food.

   

   A wonderful lunch can be made with just a few simple ingredients

2. Remove the mushrooms from the freezer.

   

   Freezer mushrooms do not need to be completely defrosted

3. Place the mushrooms in boiling water, salt, and cook for 20 minutes.

   

   When boiling mushrooms, foam forms, which must be removed with a spoon or slotted spoon.

4. Cut carrots into strips, onions into cubes.

   

   Chop vegetables for soup with a knife

5. Fry vegetables in butter.

   

   You can replace butter for frying vegetables with any vegetable oil.

6. Throw the mushrooms in a colander, then cut into small pieces.

   

   Mushrooms are cut into strips, cubes or randomly

7. Transfer mushrooms to vegetables, stir, cook for 5-7 minutes.

   

   During frying, the mixture of mushrooms and vegetables must be stirred frequently to prevent burning.

8. Pour the diced potatoes with 1.5 liters of water, bring to a boil.

9. 5 minutes after boiling, add mushrooms with vegetables and salt to taste, cook for 10 minutes.

   

   The amount of salt in the soup is taste-adjustable

10. Serve with sour cream and dill soup.

    

    A small amount of fresh herbs will give the soup a richer flavor and mouth-watering appearance.

Video: frozen porcini mushroom soup

From dried honey mushrooms

Dried mushrooms are a treasure in the kitchen of every housewife. The product is stored for a long time, while it does not lose its taste and aroma.

Ingredients:

• 50–80 g dried honey mushrooms;
• 50 g of barley;
• 2–4 potatoes;
• 1 onion;
• 1-2 carrots;
• 3 liters of water;
• sunflower oil;
• salt.

Preparation:

1. Rinse the mushrooms, fill with water.

   

   Depending on the type of mushroom, the soaking time can be from 2 to 4 hours

2. Rinse the barley and soak in a little water.

   

   Having been drunk with water, pearl barley will cook faster

3. After 2 hours, drain the water from the barley, transfer the cereal to a saucepan.
4. Strain the water from the mushrooms through cheesecloth into a saucepan with barley.
5. Cut the mushrooms into small pieces, transfer to a saucepan with cereals.
6. Season the soup with salt, bring to a boil and cook until the barley is soft.

7. When the groats are almost done, add the diced potatoes to the soup.

   

   Soup potatoes are cut into small cubes or thick strips

8. Peel onions and carrots, chop.

   

   The amount of carrots and onions in the dish can be adjusted at your discretion

9. In a skillet with hot oil, fry the onion until soft.

   

   Use vegetable oil or butter to roast vegetables

10. Add carrots, stir, fry for 5 minutes.

    

    Frying onions and carrots is cooked until the vegetables are soft

11. Transfer the vegetables to a saucepan and continue cooking the soup until the potatoes are tender.
12. Turn off the stove and let the soup sit for 10 minutes.

Each serving of mushroom soup can be supplemented with herbs and low-fat sour cream

Video: dried mushroom soup

What mushroom soup recipes do you know? Share your secrets of flavorful food in the comments below. Bon appetit to you and your family!