Mushroom soup is delicious. Mushroom soup. Mushroom soup in a slow cooker

Fresh oyster mushrooms and champignons are sold in supermarkets all year round, so city residents can enjoy their favorite dish at any time. But the most delicious soups are made from fresh forest mushrooms. They are used to prepare pickles, solyanka, borscht, okroshka and stews.

The five most commonly used ingredients in mushroom soup recipes are:

The first courses include potatoes, noodles or vermicelli, cabbage, carrots, and onions. Processed cheese, cream or sour cream are added to puree soups. Before serving, the treat is sprinkled with white bread croutons. In Thai cuisine, shrimp, lemon juice and chili sauce are added to the first mushroom dishes. The Japanese love shiitakes, which are cooked in broth with the addition of soy and fish sauce, as well as hot spices and tofu cheese.

On ordinary days, meat or poultry fillet is added to soups. During fasting, only vegetables, mushrooms and legumes are added to dishes.

How to cook mushroom soup

Hearty dishes are cooked on the stove, in a slow cooker and in pots in the oven. You can also cook the soup over a fire during a picnic or hike.

Five of the most nutritious mushroom soup recipes:

Forest gifts are divided into several edible categories. Some species can be safely consumed raw, others only after prolonged soaking and heat treatment, and some are deadly poisonous. Therefore, unfamiliar mushrooms should not be eaten.

For soup, use vegetable, meat or fish broth.

Before cooking, mushrooms are cleaned and washed in running water. Large ones are cut into cubes, and crayons are placed whole in the pan. Sometimes the preparations are first fried in vegetable oil.

Dried mushrooms are pre-soaked in cold water for 2-3 hours.

Cream soups are made from mushrooms, cheese, cream and onions. The products are cooked until cooked, then blended with a blender. For taste they add dry white wine, nutmeg, pepper and herbs. The finished dish is decorated with olive oil and slices of whole champignons.

Delicious solyankas and rassolniks are made from pickled mushrooms and salted milk mushrooms.

Soups are served with sour cream, onions and bread.

Mushroom dishes are low in calories, so they can be included in the diet menu.

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

Traditional mushroom soup

Cooking time – 40 minutes

Ingredients for 4 servings

Dried mushrooms – 400 grams;

Potatoes – 3 medium tubers;

Onion – 4 pcs;

Eggs – 3 pcs;

Carrots – 2 pcs;

Butter – 70 grams;

Vegetable oil – 2 tbsp. spoons;

Peppercorns – 1 teaspoon;

Ground coriander – ½ teaspoon.

Mushroom stew: recipe

Place the peeled and washed mushrooms in a cup and add water until it completely covers them. Soak for about 3 hours. Cut the mushrooms into small pieces.
Boil 3 liters of water in a large saucepan. Add mushrooms, skim off any foam and cook for another 20 minutes.
Boil 3 eggs and finely chop. Chop the vegetables (potatoes and carrots) and put them in the pan. After this, add bay leaf and pepper.
Fry the onion and add to the stew. Cook for another 10 minutes, then add eggs, dill, coriander and butter to the soup.
Bring to a boil, then remove from heat. Mushroom soup 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 the stew not lose its beneficial properties, 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 stew will not lose its forest aroma. However, if needles, sticks, sand and other debris are visible in the water, then it is better to change it.
To determine if your mushrooms are ready, use this method. Remove pan from stove; If the mushrooms fall to the bottom, then they are definitely ready.

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

Forest mushrooms, especially white mushrooms, contain a huge amount of protein. They also contain very few calories and fat, making them a real dietary product that is recommended for consumption even by people with diabetes.
They provide great benefits to our heart and blood vessels, since they contain copper, iodine, zinc, iron and niacin (vitamin B3).
Forest beauties should become a must-have dish on the menu of any retiree, as their set of chemicals helps the aging body function properly, because it has a geroprotective effect.
They perfectly improve intestinal activity and even prevent 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. A worthy replacement for boletus mushrooms would be chanterelles or porcini mushrooms. With them, mushroom stew will be no less healthy and tasty. Separately, it is worth mentioning the truly unique chanterelles.

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

Although boletus mushrooms are the main ingredient in our dish, we cannot fail to mention other equally useful components. For example, coriander.

It is truly rich in microelements 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 you lose weight, which is very useful, because stew is a real dietary dish of Russian cuisine.

In contact with

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

COMPOUND

For a pan with a volume of 4.5~5 liters

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

Prepare the mushrooms.
If the mushrooms are fresh, Scrape off the soil from the legs and wipe the caps with a damp cloth. If the mushrooms are very dirty, rinse them under running water.
Chop the mushrooms not too finely.

Place in a saucepan.

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

Drain the water from the potatoes and place them in the pan with the mushrooms.
Pour water, add salt.
Place the pan on high heat.

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

Mushroom soup recipes:

Preparing mushroom soup involves several steps, especially if you plan to make pureed mushroom soup. This mushroom soup recipe strives to ensure that the soup has a pleasant, distinctive taste that cannot be confused with any other. We will tell you how to cook mushroom soup, and this original first course will surely become your calling card.

How to cook mushroom soup? is a question that worries many. You can cook lean mushroom soup, you can cook mushroom soup with chicken broth or mushroom soup with meat broth, and in addition – mushroom soup with processed cheese or mushroom soup with cream. So it's a matter of taste and your choice of caloric content of the dish. In addition to mushrooms, various ingredients are added to this soup, for example, they prepare mushroom soup with meat, mushroom soup with chicken, mushroom soup with noodles, mushroom soup with noodles, mushroom soup with barley. If we talk about the types of mushrooms, then it should be said that you can cook mushroom and champignon soup, mushroom soup from chanterelles, mushroom soup from porcini mushrooms, mushroom soup from oyster mushrooms, mushroom soup from boletus, mushroom soup from honey mushrooms.

To know how to prepare mushroom soup, first of all, you should choose which mushrooms it will be prepared from, because mushroom soup is prepared from fresh mushrooms, mushroom soup from dried mushrooms, and even mushroom soup from frozen mushrooms, for example, mushroom soup from frozen champignons . Let's start with how to prepare mushroom soup from dried mushrooms. Mushroom soup made from dried mushrooms can please you all year round, you just have to stock up on dried mushrooms. Dry mushrooms should be pre-soaked for several hours in water, and only then cooked.

Cheese and mushroom soup has a unique aroma; mushroom soup with cheese is often prepared in the form of a puree soup. It will also be useful for you to learn how to prepare cream of mushroom soup. To do this, mushrooms are first stewed in butter and flour, cream and milk are added, then they are crushed in a blender and poured with broth. In this way you can prepare cream of mushroom soup from champignons, cream of mushroom soup with cream. If you decide to make mushroom cream soup from champignons, boil several small mushrooms whole, cut them thinly across and put them in a plate, you will get not only a tasty mushroom cream soup, but also a beautiful one. The recipe for mushroom soup from champignons can generally be considered one of the most popular, due to the fact that champignons are one of the most accessible mushrooms. A similar recipe is used to prepare mushroom cream soup, creamy mushroom soup recipe, creamy mushroom soup recipe with cream, or some other thick mushroom soup. You can find the recipe with photos of all the operations of preparing mushroom soup on our website.

Among those who like to eat delicious food, there are hardly people who are indifferent to mushrooms. After all, from these gifts of the forest you can prepare so many truly appetizing and satisfying dishes that it’s difficult to list them all. Particularly good is the rich mushroom stew, which is easy to prepare and a pleasure to eat.

Ordinary stew

It is to her, known since time immemorial, that we dedicate our culinary article. After all, “sipping something hot” is always good for the stomach. Our ancestors understood this well, and that’s why they were able to cook something thin, but rich, from the minimum of products at hand. A real mushroom soup should be thin, with a lot of broth, as indicated by the name of the type of dish. And this is how we will cook it.

You will need approximately 40-50 g of flour and butter, 2 large chicken eggs and 300 g of fresh mushrooms. Peel, wash, finely chop and fry until cooked. Add a little salt. In a frying pan, melt the butter separately and fry the flour in it until golden brown. Whisk the eggs and pour them into the flour, stir. You have now created the base on which the mushroom soup is cooked. Pour cold water into a saucepan and add the egg-flour mixture. When the contents of the pan come to a boil, add the mushrooms. Cook the soup for 25 minutes over low heat, add salt and pepper to taste at the end. This mushroom soup is seasoned with finely chopped green onions and thick sour cream. It is exceptionally good with warm black 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 dinner table. This is also a mushroom soup, the recipe of which was in great demand and success in the most famous taverns of St. Petersburg and Moscow in the 19th century. The Russian nobility, who usually gave preference to foreign delicacies over domestic ones, oddly enough, loved this seemingly unremarkable soup. Most likely, this is because the mushroom soup with barley in question is perfectly absorbed by the body, has a beneficial effect on the entire gastrointestinal tract, is low in calories and nutritious at the same time, perfectly satiates and keeps you feeling full for a long time.

What does she need? Half a kilogram of fresh mushrooms, best of all champignons, about 100-120 g of pearl barley, 1-2 medium carrots, 1 onion and several potatoes.

Boil the two main components of the soup - cereals and mushrooms - separately until tender. Remove the champignons with a slotted spoon and chop into large pieces, but do not discard the broth from them, you will need it later. Cut the vegetables into small cubes. Chop the onion into half rings. Put it in the broth, add vegetables, porridge, let it boil, add salt and cook until tender. At the very end, add the mushrooms. Mushroom soup made from champignons is served with sour cream or cream.

Potato stew with roots

If before this we focused on national Russian cuisine, now we will pay attention to Czechoslovakian cuisine. The fact is that among Slovaks and Czechs, mushroom soup with cream is the same traditional dish as 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 to prepare? 1-2 carrots, a piece of celery and parsley roots, a little cumin, 2 onions, 250 g potatoes, 20 g 2 tablespoons of flour, a few cloves of garlic, salt to taste. For dressing you need 200 g of cream.

Cut the onions, carrots and roots into thin strips. Fry them in butter until soft. Soak the mushrooms for 4-5 hours in advance. Then boil and chop. Cut the potatoes into slices and cook until half cooked in mushroom broth. Fry the flour, and then add mushrooms, fried onions, cumin and simmer over low heat for about 10 minutes. Transfer everything to the soup, add garlic, chopped and mixed with salt (to taste). Pour in the cream, let it boil and remove from the heat. Before serving, sprinkle the stew with chopped herbs.

Millet soup with mushrooms

Let's return again to our domestic culinary origins. Among the different types of mushroom stews, it occupies not the last place. It is so fragrant, appetizing, satisfying that eating such a dish is a real pleasure.

Ingredients: 100 g of fresh mushrooms, 50 g of 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 coating from the grain. Finely chop the mushrooms. Place both components in a saucepan and cook over low heat. Cut the onion into half rings and fry in oil. About 10 minutes before turning off the soup, put a few bay leaves and roast into it, and add salt to taste. This stew with sour cream is wonderful, don’t skimp on it!

Barley stew

The next type of mushroom soup is barley soup with forest products. It will be gladly included in the weekly menu by housewives who make sure that the family eats a varied, healthy and tasty diet. Cooking

The recipe for the stew 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 done, add salt to taste. Separately, pour a few spoons into the soup pan and let it simmer for about 15 minutes. Next, add the potatoes cut into slices (2 medium-sized). After another 5-7 minutes, add mushrooms and sliced tomatoes. Add salt if necessary, add a few bay leaves and the meat from the broth cut into small pieces. Let everything cook for another 10 minutes and turn off. Chop the parsley and dill, put it on each plate of stew, and season with sour cream. Serve the chowder with hot garlic-rubbed croutons.

Milk stew

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