Mushroom Soup - General Principles and Methods of Cooking
Mushroom soup can be prepared from so many kinds of mushrooms, but it is especially tasty and fragrant made from whites. Perhaps it is difficult to imagine a more “summer” first course than a soup made from freshly picked mushrooms. But even in winter, such a soup is quite possible to prepare; mushrooms or dried mushrooms are excellent for it.
Mushroom Soup - Food Preparation
To prepare the soup, the mushrooms should be sorted, rinsed thoroughly with running cold water and cleaned. Large fashionable cut into pieces, small put in broth entirely. After cooking the broth, it is fashionable to catch the mushrooms with a skimmer and fry, and then send them back to the soup. Fans of dietary meals can do without roasting. If you plan 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
To boil the mushroom soup, you will need a pan of suitable size and a frying pan for roasting the mushrooms or vegetables themselves (carrots, onions).
Recipe 1: Mushroom champignon soup
Cooking this soup requires a minimum of time and effort, and the dish is tasty, fragrant and appetizing. The best additions to it will be croutons of white bread, roasted in vegetable oil, a handful of chopped fresh herbs and a couple of tablespoons 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 (better than “gossamer”)
salt (to taste)
greens (to taste)
sour cream (to taste)
Method of preparation
Prepare mushroom broth. To do this, thoroughly wash the mushrooms, cut them into four parts. Put in a saucepan, pour 2.5-3.0 liters of water, put on medium heat. As soon as the broth begins to boil, remove the foam formed with a spoon and reduce the heat. Boil for about 1 hour, periodically removing the foam, salt. At this time, peel 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 slightly and chop finely. Add them to carrots and onions and fry them a little more. If you plan to cook the soup with potatoes, then you need to clear it, cut it into cubes and put in boiling broth, and when it is almost ready, add mushrooms and vegetables there. If the soup is cooked with noodles, then mushrooms and vegetables are put in first, the soup is cooked over low heat for 5-7 minutes, and then the noodles are put. Next, the soup is cooked for another 2 minutes, after which the pan is removed from the stove. Before serving, the dish should be brewed 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: Porcini 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 it’s not worth talking about the delicious aroma of white mushrooms. Well, if you manage to get a real village sour cream, be sure that the casserole of this mushroom soup will be eaten in one sitting!
Ingredients
500 g of white mushrooms
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)
Method of preparation
Prepare the noodle dough: pour half the flour on the board, form a small depression in the center. Pour into it the oil mixed in a separate container and 100 ml of boiled water at room temperature. Lightly salt and knead the dough in thickness resembling liquid sour cream. Then gradually add the remaining flour to make the dough quite steep. Roll it with a rolling pin into a thin layer and cut it into strips. Put the noodle board in a warm place for a few hours so that it dries.
When the noodles are ready, you can start cooking mushroom broth. Mushrooms must be picked, cleaned and thoroughly rinsed with cold running water. Then put them in a saucepan with 2.5-3 liters of water and cook on low heat for about 1 hour, periodically removing the foam, salt. After that, in the broth you need to put the noodles, cook on medium heat for 10-12 minutes. At this time, fry the finely chopped onion in a pan in vegetable oil and shift it to the broth. Give the soup to simmer another 2-3 minutes, remove from heat, insist about half an hour. Sour cream, white bread croutons and finely chopped fresh greens should be served on the soup.
Recipe 3: Mushroom Cream Soup
This soup has a delicate texture, thanks to which children will surely like it. You can use mushrooms, porcini or boletus for it. It is better if the mushrooms are small, they give a richer flavor.
Ingredients 300 g of mushrooms
50 ml of cream
50 g butter
1 table. a spoon of flour
1 garlic clove
salt, pepper (to taste)
greens (to taste)
Method of preparation
Rinse the mushrooms thoroughly under cold water, peel and cut into medium pieces. 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 lightly browned, pour about 2 cups of mushroom broth into a frying pan, bring to a boil, salt and pepper to taste. Then cool the soup a little, pour it into a blender, grind all the ingredients to a puree-like consistency with it, pour the cream and serve the dish on the table, decorating with chopped greens.
Recipe 4. Mushroom Cream Soup
Ingredients
champignons - 300 g;
carrots and onions - 1 pc .;
greens - a small bunch;
pepper - pinch;
5 g of salt;
vegetable oil;
potatoes - 3 pcs .;
100 ml of cream;
processed cheese - two pieces.
Method of preparation
Boil water in a saucepan. Chop the peeled potatoes into small pieces and put into boiling water. Boil ten minutes. While the potatoes are boiling, peel and wash the carrots and onions. Onions chop cubes. Grate carrots on a large segment of the grater. Wash the mushrooms, put on a disposable towel and dry, cut into plates. In a heated saucepan, pour the oil, and shift the mushrooms and vegetables into it. Roast on low heat, stirring occasionally for five minutes. Boil the soup with roast for another 10 minutes. Cut the processed cheese into slices. Washed greens finely crumble. Pour the cream into the pan and put in the curds. Add salt and pepper. As soon as the soup begins to boil, remove to the plates and add the greens. Insist 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.
Method of preparation
We touch and wash the beans. Put it in a saucepan, pour in a liter of water and leave for five hours or overnight. Then send to the stove and bring to a boil. Cook on low heat, covered with a lid, about an hour. We rinse the champignons, put them in a separate saucepan and fill with two liters of water. After boiling, boil for another five minutes. Peel, wash and slice the potatoes. Clean and shred the onion. Peeled carrots cut into thin strips. Shumovka remove from the pan mushrooms and cut into small pieces. Well washed rice. In a boiling mushroom broth lay out the potatoes, half of the chopped onions and carrots, rice. Cover with a lid and cook for 15 minutes over low heat. The remaining vegetables stew, in hot oil until soft, stirring occasionally. Put mushrooms in a frying pan, and fry them with vegetables for a while. Fry add to the soup. Salt, pepper, season with your favorite spices. Put boiled beans into the pan and boil for another seven minutes. We spread in the soup finely chopped greens. Insist soup for 15 minutes and serve.
Recipe 6. Mushroom and broccoli soup
Ingredients
liter of vegetable broth;
salt and pepper ground;
champignons - 200 g;
30 g butter;
bulb;
200 g broccoli;
potatoes - 2 pcs .;
parsley (greens).
Method of preparation
Boil the vegetable broth in a saucepan. Wash and disassemble broccoli florets. Peel the potatoes, rinse them and cut into cubes. Peel and clean the onion finely chopped onion. In a pan, melt butter and fry the onions in it until golden. Wash champignons, lightly dry and chop into slices. Transfer the potatoes and mushroom to the boiling broth and cook over a small fire for ten minutes. Add broccoli and fried, salt and boil for another five minutes. Pour the hot soup a la carte and sprinkle with parsley.
Recipe 7. Mushroom cream soup with pearl barley
Ingredients
champignon mushrooms - 400 g;
150 ml of cream;
bow - 1 head;
bay leaf, pepper, ground and salt;
two potatoes;
carrot;
1500 ml chicken broth;
garlic - two cloves;
butter - 30 g;
fresh parsley.
Method of preparation
Take the barley, rinse and soak overnight. In the morning, rinse the cereal, cover with broth, put the whole onion, and boil on an intense fire. After boiling twist the fire, and cook for about 20 minutes. Clean the carrots and potatoes, rinse and chop: potatoes - in small pieces, carrots in small chips. Put the vegetables in the soup and boil for five minutes. Rinse the champignons, cut them into plates and fry in butter until tender. Pepper and salt. Put the mushrooms in the soup and boil five minutes from the moment of boiling. Enter a thin stream of cream, add bay leaf and salt, hold on the fire until boiling and remove from heat. Add chopped greens and garlic passed through the garlic crush. Stir and serve.
Recipe 8. Mushroom Soup with Lentils
Ingredients
two liters of vegetable broth;
bunch of greens;
400 g of mushrooms;
olive oil;
50 grams of red lentils; carrot;
potato;
half onion;
one zucchini.
Method of preparation
Peel and wash carrots and onions. Cut vegetables into small cubes and fry in vegetable oil in a cauldron. Mushrooms clean, wash and cut into thin slices. Put them in a cauldron with vegetables. Pour the enumerated and washed lentils here and fry them all together. Pour the heated broth. Potatoes and zucchini clean, wash and cut into cubes. Put in boiling broth. Cook another quarter of an hour. Rinse greens, garlic peel and chop up with a finely sharp knife. Add everything to the soup, cover with a lid and leave for some time.
Recipe 10. Porcini Mushroom Soup with Buckwheat
Ingredients
200 g of white mushrooms;
100 grams of buckwheat;
ground pepper and salt;
450 grams of potatoes;
dill and parsley - a bunch;
large onion;
Butter - a small piece.
Method of preparation
We clean and wash the mushrooms, cut them into large pieces. Put it in a saucepan, pour 2.5 liters of water, wait until it boils, and cook for 20 minutes. Peel and dice potatoes. We touch and wash buckwheat. Put the buckwheat and potatoes in a saucepan and boil for a quarter of an hour. Peeled carrot rubbed straws. Clean and shred the onion. Fry the vegetables in butter until soft. Fry shifts in soup and boil for a couple of minutes. Salt, add chopped greens and remove from heat.
Mushroom Soup - tips from experienced chefs
1. You can put bay leaf in mushroom soup, but this should be done at the very end of cooking (10 minutes), and when the soup is ready bay leaf should be removed immediately.
2. Dried mushrooms require about 2-2.5 times less for cooking soup than fresh ones.
3. From boletus and especially boletus broth turns out quite dark, so that it is better to cook soup with the addition of processed cheese. The cheesecake is placed at the very end of cooking, pre-cut into cubes.
