How long to cook mushroom soup?

1,5 hours.

How to cook mushroom soup

Products

Forest mushrooms fresh or frozen – 400 grams

Potatoes – 2 large potatoes

Bow – 1 head

Carrots – 1 carrot

Vermicelli – 4 tablespoons

Parsley and dill to taste

Bay leaf, salt and pepper to taste

How to cook mushroom soup

1. Thaw mushrooms if they have been frozen. Fresh mushrooms – peel and wash.

2. Pour 3 liters of water into a saucepan, put on fire, salt.

3. Chop the mushrooms and add to a saucepan with boiling water, after boiling, cook for 30 minutes.

4. Peel and cut the potatoes into 1 centimeter cubes, cook for 10 minutes.

5. Peel the onion, chop finely and add to the soup, cook for 5 minutes.

6. Peel the carrots, grate and add to the soup, cook for another 5 minutes.

7. Add noodles, cook for another 5 minutes, after which the mushroom soup is cooked.

8. Serve mycelium with sour cream and herbs.

Mushroom champignon soup

Products

Champignons – 700 grams

Flour – 2 tablespoons

Milk – 1,5 liters

Butter – 4 tablespoons

Carrots – 1 large carrot

Onions – 1 head

Salt, pepper, nutmeg – to taste

Chicken eggs – 2 pieces

How to cook mushroom champignon soup

1. Rinse the champignons well and dry, finely chop or grind with a blender or meat grinder.

2. Peel the onion.

3. Peel and cut the carrots into several pieces.

4. Put chopped champignons in a saucepan, there – a tablespoon of oil, onions, carrots and a glass of water.

5. Simmer in a saucepan for 40 minutes over low heat, covered.

6. Melt two tablespoons of butter in a saucepan, add flour and fry for 3 minutes.

7. Pour in 4 cups of milk, mix well until there are no lumps.

8. Remove the onions and carrots from the mushroom puree, add milk sauce to it, season with salt and season, and cook for 10 minutes.

9. Grind the mycelium in mashed potatoes with a blender or using a sieve.

10. Pour a glass of milk into a small saucepan, bring to a boil over low heat.

11. Beat the yolks, add to the milk, cook, stirring occasionally, for 2 minutes.

12. When serving mushroom soup-mushroom puree, season with egg-milk mixture and stir.

See more soups, how to cook them and cooking times!

Mushroom Soup Facts

Cook it even tastier

As spices, when cooking mushroom soup, you can use garlic, celery, parsley root, suneli hops, tarragon. You can replace (partially or completely) sunflower oil with butter or olive oil, however, when adding oil, it is important to take into account that mushrooms themselves are “fatty” in taste.

When preparing mushroom soup, you can add cheese (hard or melted), milk or cream for a more velvety consistency. Potatoes can be replaced with turnips, barley or rice.

For a delicious and rich soup, butter, white, aspen mushrooms, brown birches are suitable, and for strict fasting and for dietary soups, use raincoats, russula, champignons and oyster mushrooms. As a rule, wild mushrooms are not mixed with mushrooms brought from farms.

How to serve mushroom soup

Mushroom soup is served with the freshest white bread, green onions and sour cream, and mushroom cream soup is served with croutons or croutons.

How long to take dried mushrooms for soup

In order to prepare 4 liters of soup from dried forest mushrooms, you need to pour 5 large handfuls of dried mushrooms with water for 1 hour, then cook the broth from them for 10 minutes.

How to make lean mushroom soup

The mycelium is considered a lean soup, but if you need the strictest lean dish – when frying onions, vegetable oil can be replaced with mushroom broth (but not from champignons) – any mushrooms with an oily surface will do, for example. honey mushrooms.

How to thicken mushroom soup

Cook the potatoes separately from the broth, chop them in mashed potatoes and send them to the mushroom soup 5 minutes before the end of cooking. Chopped boiled eggs can be added in the same way.

How long mushroom soup is stored

3-4 days in the refrigerator.

If mushroom soup tastes bitter

The bitterness of mushroom soup does not at all mean the presence of inedible mushrooms in the soup. For example, if mushrooms are not carefully peeled, pine needles and moss could get into the soup, which can spoil the taste of the dish. Russula, dried mushrooms that were dried at a merciless temperature, as well as too old mushrooms, can taste bitter. To remove the bitterness, you can add sour cream for softening and black pepper for pungency.

Preparing mushroom soup for the winter

Products

Mushrooms (porcini, boletus, boletus and the like) – 400 grams

Garlic – 3 prongs

Carrots – 1 piece

Onions – 1 piece

Citric acid – 4 grams

Lavrushka – 1 leaf

Black peppercorns – 3 pieces

Water – 0,5 liters

Dill and parsley to taste

How to prepare mushroom soup for the winter

1. Peel the mushrooms, rinse, put in a saucepan.

2. Pour mushrooms with water, cook with chopped herbs and carrots grated on a coarse grater.

3. After half an hour of cooking, strain the broth, salt, sweeten, add citric acid and mix.

4. Cool the mushrooms a little, chop not coarsely, put in sterilized jars, put lavrushka and pepper, peeled garlic and pour the broth.

5. Cover a deep saucepan (so that a jar can fit) with a towel, fill with water and put on fire.

6. When the water in the pot has reached the temperature of the cans, place the can of mushroom soup in the pot.

7. After boiling water, reduce heat, sterilize the soup can for 1 hour.

Everything about cooking mushroom soup