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Mushroom soups are a universal first dish that is simply prepared, but looks exquisite and appetizing. In addition, the first dishes with mushrooms are very nutritious, satisfying, healthy and delicious. They are prepared from well-washed fresh, dry, frozen and pickled mushrooms, and the cooking methods can be different.
The most important mushroom
The ideal basis for mushroom soup is porcini mushrooms. They have a great taste and do not darken in the places of the cut. Actually, that’s why they were called that. Porcini mushroom soup turns out to be especially delicious if the broth is cooked from the caps, and finely chopped legs are added to the soup roasting with vegetables. But you can cook the soup differently.
We offer a simple recipe for mushroom soup made from fresh boletus. Cut 200 g of mushrooms and cook them for half an hour in 2 liters of water with bay leaf and spices. If necessary, remove the foam.
Cut the carrots, chop the onion into cubes. Fry the vegetables in vegetable oil until golden brown. Remove the mushrooms from the broth with a slotted spoon and fry them separately in vegetable oil.
While the mushrooms are frying, peel 3 potatoes (or do it in advance), cut into cubes, throw in the mushroom broth and cook for 10 minutes. Add the vegetables and mushrooms to the soup, add salt and pepper, bring to a boil and cook for another 3 minutes.
Let the soup stand for 20 minutes under a closed lid and serve it on the table with sour cream and herbs.
Creamy tenderness
Mushroom soup from frozen mushrooms is no less useful, rich and flavorful. It can be used to make both an ordinary soup and a thick warming soup-puree.
Put 350 g of potatoes to cook and defrost 400 g of honeydew. Finely chop the onion, mix with the mushrooms and fry in vegetable oil with a pinch of thyme or tarragon. Put the slightly cooled honey mushrooms and onions in the bowl of a blender and chop them to a puree. Do the same with potatoes and mix it with mushrooms.
Boil a liter of 10% cream, pour into the potato and mushroom puree and whisk again with a blender. Add salt to the soup and season it with a special mushroom seasoning to your taste.
Mushroom cream soup is served in small bowls with a sprig of greens and crackers. This dish has a delicate creamy taste and a beautiful color, so the appetite appears immediately!
Summer is on the plate
In winter, you can cook mushroom soup from dried mushrooms, but they must first be kept in water so that they swell and become soft. Very pleasant taste in redheads, aspen, podberezovikov, chanterelles and champignons.
Chanterelles are perfectly combined with pumpkin — both in color and taste. If you have dried mushrooms for the winter, be sure to prepare pumpkin soup from chanterelles, which will warm you on cold autumn and winter evenings. Mushroom soup made from dried mushrooms has a bright and rich aroma, so it instantly lifts the mood. In some recipes of soups from dried mushrooms, they are ground into a powder and thrown into water or broth for a nutritious density.
Soak 120 g of dry chanterelles for half an hour and boil them for at least half an hour. Cut into pieces 150 g of pumpkin, 1 carrot, 1 onion and 1 clove of garlic.
Fry the mushrooms in a mixture of olive oil and butter — about 30 ml each. When all the liquid has evaporated, add the vegetables to the pan and put out a little.
Transfer the contents of the frying pan to a saucepan and fill it with water so that its level is 2 cm higher. Cook the soup for 15 minutes from the moment of boiling, then season with salt and nutmeg. When the soup has cooled, whisk it with a blender until puree-like. Pour in 150 ml of cream of 20% fat content, continuing to beat. Boil the soup for another 3 minutes and let it brew a little under the lid.
The perfect addition to pumpkin soup made from dried mushrooms is white bread croutons!
To make the spoon stand
If you want to make a thick and rich soup, add finely chopped potatoes, rice, barley, semolina or vermicelli to it. But you need to be more careful with spices. Avoid too bright spices, so as not to drown out the delicate taste and aroma of mushrooms.
Mushrooms are perfectly combined with rice, buckwheat and pearl barley, but try to cook mushroom soup according to a recipe from an old cookbook — with millet and blackberries.
Cook a broth of 0.5 kg of any meat and in the process of cooking, add carrots, an onion, 2 cloves of garlic and 5 peas of black pepper to it. When the meat is cooked, pull it out and strain the broth — you will need 2 liters.
Cut 3 potatoes into cubes, throw them into the broth along with a few bay leaves and put them to cook. Finely chop 1 carrot, 1 onion and 200 g of blackberries. Fry them in a frying pan in a small amount of vegetable oil.
While the potatoes are being cooked and the vegetables are being fried, separate the meat from the bones (if there are any) and chop it finely. Rinse 3 tablespoons of millet well. Throw vegetables, meat and millet into a saucepan, and then cook the soup until the grits are boiled.
Add salt and pepper to the soup, crumble 3 chopped pickles into it and let it brew for half an hour.
In Russia, rye bread, sour cream or cream were served with mushroom soup with fresh mushrooms.
In French
What could be tastier than mushroom soup made of champignons? Especially delicious is the French mushroom soup-puree, fragrant, refined and original, because it is prepared with parmesan.
Cut 0.5 kg of mushrooms into thin plates and dice a large onion. Fry the mushrooms and onions in olive oil until the onion becomes transparent.
At this time, cut 3 potatoes into cubes and throw them into a saucepan with 0.5 liters of water or broth, then send the mushrooms, 2 bay leaves and a sprig of rosemary there. Add 0.5 liters of 10% cream.
Cook the soup until the potatoes are ready. Remove the bay leaf, toss 60 g of parmesan grated on a fine grater and whisk with a blender until the consistency of mashed potatoes.
Bring the soup to a boil and cook for 3 minutes. By the way, this rule of three minutes was discovered by French chefs. They claim that boiling the soup during this time on high heat at the end of cooking maximizes all its taste qualities and enhances the aroma.
Gruzdyanka in pots
A collection of recipes for mushroom soup from fresh mushrooms will look incomplete without a recipe for the first dish of pickled or salted mushrooms. They have such a rich taste that it is impossible to resist the addition, especially if you combine salted and pickled mushrooms.
If a miracle has happened and you have a jar of pickled pears at home, prepare a gruzdyanka. This is a traditional dish of Russian cuisine, which was prepared in the Urals and Siberia.
Cut 3 potatoes into cubes, chop the carrot on a grater and chop the onion into cubes. Fry the carrots and onions in vegetable oil, and boil 2 tablespoons of rice until half cooked.
cut 250 g of pickled pears into pieces and mix with the vegetables in a frying pan.
Put the potatoes, mushrooms with vegetables, rice in a saucepan and pour 2 liters of water. Add salt, pepper, add a crushed garlic clove and cook the soup for 7 minutes.
Beat 1 egg with a pinch of salt and pour it into the soup in a thin stream, stirring constantly. Cook the gruzdyanka for another 10 minutes. Toss the finely chopped fresh spinach to taste in a saucepan and let the dish brew for 20 minutes.
Serve this delicacy in clay pots with sour cream.
The East is a delicate matter
Shiitake is a woody mushroom with an amazing caramel taste, healthy and nutritious. Shiitake mushroom soup will diversify your diet and bring an oriental flavor to it.
soak 20 g of dried mushrooms for an hour in water and squeeze well. Cut 4 potatoes and 150 g of tofu into cubes, chop 1 stalk of leek into small rings, and finely chop a bunch of green onions.
Throw the mushrooms into 1.5 liters of boiling water and cook for half an hour. Add the potatoes to the soup, and fry the leeks on 1 tbsp. l. melted butter.
When the potatoes are almost ready, add the fried leeks, 1 bay leaf, 2 tablespoons of soy sauce and any oriental spices to the soup. Cook for another 5 minutes.
Pour the soup with shiitaki mushrooms on plates, throw in each tofu cubes and green onions. In China, these medicinal mushrooms cure many diseases. It’s great that they are also very tasty!
Now you are convinced what an easy dish this is-mushroom soup. And most importantly-thanks to the variety of mushrooms, ingredients and serving methods, you can cook it often and almost never repeat it!