Vitamin recipe. Vitamin salad is a source of beneficial elements for the body

Most chefs know how to make mushroom soup, but not everyone has the secrets of cooking a delicious, aromatic dish that will excite your appetite even from the photo. All family members will definitely appreciate the taste of this first dish, which will saturate the body and give strength and energy. It will take no more than half an hour to prepare a dish of fresh mushrooms, so this is a quick recipe.

How to cook mushroom soup

The first stage of the process,how to cook mushroom soup from fresh mushrooms, there will be a competent choice of main components. When purchasing, you should pay attention to the appearance - the cap of any type should be elastic, without damage or looseness. If you buy champignons, they should be light white, with a whole stem. When purchasing forest mushrooms - porcini, honey mushrooms, boletus, chanterelles - it is important to make sure that they are not poisonous and will not cause poisoning. Real specimens do not have a petticoat on the stem; the hat plates are smooth and light-colored.

To make a delicious mushroom soup from fresh mushrooms, you need to use the purchased ingredients immediately. If you leave them to be stored, the taste of the broth will not be as rich, and its color will not be appetizing. You can use any broth for cooking - plain water, vegetable broth, beef broth, pork broth. It is especially tasty to make the dish with chicken broth.

How long to cook

Having selected the ingredients and decided on the dressing, the question arises:how long to cook wild mushrooms for soup.The cooking time depends on the type of ingredients used. Champignons are the fastest to cook because their flesh is tender and easily boils to the desired consistency. White and boletus boletuses take the longest to cook, because first you need to boil them separately and then add them to the rest of the ingredients. On average, cooking takes an hour.

Fresh mushroom soup recipe

Appetizing photos and videos accompany eachfresh mushroom soup recipe, located on the network. This makes life much easier for a novice housewife who may not be able to cope with such a complex dish. Thanks to step-by-step instructions, it’s easy to understand how to process one or another component, in what order they should be placed in a pan, and what to season the finished dish with.

There are many recipes for mushroom dishes that are cooked using champignons, oyster mushrooms or wild mushrooms. Slightly less common options for preparing broth are honey mushrooms, boletus and chanterelles. They have a less rich taste, so it is better to fry them with potatoes. White and boletus mushrooms have a pronounced aroma, which is ideal for cream soup.

From porcini mushrooms

It will be useful for novice cooks to familiarize themselves with the recipe on how to cookfresh porcini mushroom soup. It will be simple if you follow every instruction, observing the technology and execution order, and maintain the composition. To make the dish look good and tasty not only in life, but also in the photo, it is recommended to decorate it with parsley and sour cream.

Ingredients:

fresh porcini mushrooms – 0.4 kg;
potatoes – 4 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
vermicelli – 80 g;
parsley - a bunch;
water – 3 l;
bay leaf – 2 pcs.

Cooking method:

Wash the caps and legs, peel them, cut into cubes.
Boil water with bay leaf, add mushroom pieces, cook for half an hour.
Cut the potatoes into cubes, chop the onion, grate the carrots coarsely.
Add potatoes to the broth. Cook for 10 minutes, then the onion, after 5 minutes the carrots, and after the same amount of time the vermicelli.
Cook for 5 minutes, turn off the heat, remove the bay leaf.
Serve with chopped parsley.

From champignons

The simplest recipe that any housewife can easily handle ismushroom soup. You can buy them in any store or market, and in the end the prepared dish will have a pleasant aroma and excellent taste. This is a hearty meal that can easily become a complete meal. The chowder is well served, accompanied by garlic croutons, sour cream and fresh dill.

Ingredients:

fresh champignons – half a kilo;
rice – 50 g;
onion – 1 pc.;
potatoes – 2 pcs.;
dill – 30 g;
sunflower oil – 50 ml;
water – 2 l.

Cooking method:

Wash the champignons, cut in half, add water. Cook covered over medium heat for 35 minutes.
Chop the onion and fry in oil until golden brown.
Cut the potatoes into cubes, put them in the broth along with the rice and leave for a quarter of an hour.
Place the fried onion and chopped parsley into the pan, add salt.
Close the lid and leave for 5 minutes.

From honey mushrooms

Has an unusual tastefresh honey mushroom soup,which is important to buy true and not false - even experienced mushroom pickers often confuse this variety with poisonous ones. Honey fungus has a subtle aroma, refined taste with a slight pungency, which is well emphasized by dried dill, bay leaf and ground black pepper. To give the dish a noble creamy taste, it must be served with fresh, rich sour cream.

Ingredients:

fresh honey mushrooms – 0.6 kg;
water – 2.2 l;
onions – 2 pcs.;
potatoes – 4 pcs.;
butter – 60 g;
dried dill – 10 g;
chopped bay leaf – 2 g.

Cooking method:

Sort the honey mushrooms, remove damaged parts, rinse with cold water. Soak for 10 minutes.
Drain in a colander, dry with towels, cut off the legs. You can throw them away or save them for another dish: in this case, you will need caps.
Cut them into slices.
Cut the potatoes into cubes, chop the onion.
Place potatoes in a saucepan filled with water. Bring to a boil. Cook over medium heat for 20 minutes.
Fry the onion with butter in a frying pan for 3 minutes. Then pour a glass of water, salt and pepper, add bay leaf, dill, mushrooms. Simmer for a third of an hour until the moisture evaporates.
Add the roast and cook for another quarter of an hour.
Cover with a lid and let steep for 10 minutes. Serve with rye bread, whipped cream or homemade mayonnaise, sour cream.

With potatoes

It turns out very satisfyingmushroom soup with rice and potatoesdue to the combination of a high-starch vegetable and cereal. Any type is suitable for the dish - white mushrooms, champignons, butter mushrooms, oyster mushrooms. To make the dish more flavorful, it is seasoned with fresh garlic and cooked in chicken or meat broth with the addition of concentrated spices (a bouillon cube will do).

Ingredients:

fresh porcini mushrooms – half a kilo;
potatoes – 2 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
rice - a third of a glass;
garlic – 2 cloves;
bay leaf – 1 pc.;
butter – 40 g;
fresh parsley - a bunch;
broth (meat or chicken) - liter.

Cooking method:

Cover mushrooms with water. Leave for a third of an hour, squeeze, cut.
Fry chopped onion with crushed garlic in oil, add mushroom pieces, fry for 10 minutes.
Boil the broth, add rice, finely chopped carrot cubes and potato pieces.
Salt, pepper, season with bay leaf. After 10 minutes of cooking, add the onion and mushroom mixture and cook for another quarter of an hour.

With pearl barley

It has a thick consistency and incredibly attractive aromasoup with mushrooms and barley,which is prepared according to an old proven recipe. If you want to achieve a truly ancient taste, pour the finished stew into ceramic pots and put it in the oven for half an hour: then you will be able to repeat the secret of cooking the dish in a Russian oven.

Ingredients:

fresh boletus - 0.4 kg;
potatoes – 3 pcs.;
pearl barley – 125 g;
carrots – 1 pc.;
onion – 1 pc.;
water – 3 l;
bay leaf – 2 pcs.

Cooking method:

Soak the pearl barley for 2 hours.
Peel the boletus mushrooms, add water, boil, skim off the foam. Season with salt. pepper, bay leaf. Cook for 45 minutes.
Cut the onion into cubes, grate the carrots, fry in oil.
Cut the potatoes into cubes.
Cut the boiled boletus into cubes, return to the pan, add the roast and cereal, cook for 10 minutes.
Add potatoes, cook for another 15 minutes.
Leave in a warm place for an hour to allow the dish to steep. Serve with sour cream and herbs.

With boletus

If vegetarians are thinking about how to prepare an unusual dish, this is perfectbutter soup. This variety is not as common as champignons or oyster mushrooms. Small mushrooms are distinguished by light yellow flesh, elastic consistency and pronounced aroma. Before cooking, be sure to remove the oily, bitter film from the caps, to which dirt sticks. You don't need to add anything - the butter dish itself has a rich aroma.

Ingredients:

fresh boletus – 350 g;
potatoes – 0.6 kg;
onion – 1 pc.

Cooking method:

Peel the butter, rinse, cut into slices. Lightly beat the caps with a hammer.
Cut the potatoes into cubes.
Boil water, add butter, cook for half an hour, stirring occasionally. Then add the potatoes and cook for another quarter of an hour.
Chop the onion, fry in oil, add to the broth, season with salt and ground black pepper.
Bring to a boil, then remove from heat and let sit for an hour.

With cream

It has a delicate taste and creamy texturesoup with mushrooms and cream. The latter give the broth a pronounced aroma, beautiful appearance and greater nutritional value and satiety. For preparation, it is best to take champignons or white or heavy cream, and to thicken, add a little flour or mashed potatoes.

Ingredients:

onion – 1 pc.;
fresh champignons – 0.3 kg;
flour – 40 g;
water – 1.5 l;
potatoes – 4 pcs.;
dry dill – 20 g;
milk cream - a glass.

Cooking method:

Chop the onion, fry in oil, add chopped champignons, cook for a few minutes, add flour, stir.
Boil water, add potato cubes, fry, salt, season with pepper and dill. Cook for a third of an hour.
Pour in the cream, boil, sprinkle with herbs.

With cheese

It is even more nutritious and rich in taste.cheese soup with porcini mushrooms. This dish can be served on a holiday table to surprise guests with its classic, noble appearance, especially if the holiday takes place in winter. If you serve it with garlic croutons, it can claim to be the main dish at a banquet.

Ingredients:

potatoes – 0.7 kg;
fresh porcini mushrooms – 0.3 kg;
processed cheese – 0.3 kg;
onion – 1 pc.;
carrots – 1 pc.;
pepper – 2 g;
salt – 2 g;
vegetable oil – 20 ml;
water – 3 l;
bay leaf – 2 pcs.

Cooking method:

Chop mushroom caps with stems, add to boiling water and cook for half an hour.
Cut the potatoes into cubes, add to the broth, cook for 10 minutes.
Chop the onion, grate the carrots, fry in oil, add to the broth along with the bay leaf.
Cook for 10 minutes, chop the cheese, add, stirring constantly until dissolved.
Then add salt and pepper, close the lid and let it brew. If you want to get a puree soup, then grind the finished dish with an immersion blender until smooth.

With chicken

A popular dish ismushroom soup with chicken,which has a rich taste, increased nutritional value and calorie content. So that the dish can be satiated alone, it is seasoned with vermicelli. Boiled pasta gives the broth a thick consistency, but at the same time satisfies hunger faster. It is recommended to serve the dish with parsley and sour cream.

Ingredients:

chicken breast on the bone – 500 g;
fresh champignons – 5 pcs.;
water – 2 l;
onion – 1 pc.;
carrots – 1 pc.;
potatoes – 3 pcs.;
vermicelli – 75 g;
parsley - 3 stems;
bay leaf – 1 pc.;
vegetable oil – 90 ml.

Cooking method:

Pour water over the chicken and bring to a boil, being sure to skim off the foam. Then salt the broth, add bay leaf and cook over medium heat for 35 minutes.
Cut the potatoes into cubes, carrots into rings, chop the onion.
Chop the champignons into slices and chop the greens.
In a frying pan with oil, fry the onion for 2 minutes, carrots for 5 minutes until transparent and soft. Add the champignons and simmer until the moisture has evaporated and is lightly fried.
Remove chicken from pan. Cool, cut into pieces.
At this time, add potatoes to the pan. Cook for 10 minutes over medium heat, then add the roast.
After five minutes, return the chicken fillet, vermicelli, herbs, salt and pepper cut into pieces into the pan.
Bring to a boil and let simmer with the lid closed.

With noodles

Looks very appetizingmushroom noodle soup, which has a light flavor suitable for summer snacking. It is better to use homemade pasta made before cooking the broth to prepare the soup. This way the dish will have a more elegant taste, subtle aroma and richness. The best option for preparing the broth would be to use champignons, which highlight the refreshing taste of the dish.

Ingredients:

fresh champignons – 250 g;
potatoes – 2 pcs.;
noodles – 100 g;
onion – 1 pc.;
water – 2 l;
refined oil - half a glass.

Cooking method:

Clean the champignons from dirt, rinse with water, and dry. Then cut into pieces.
Cut the potatoes into cubes, chop the onion.
Pour water over the potatoes, boil, add salt, reduce heat, cover with a lid, and cook for a third of an hour.
Sauté the onion in oil until transparent, add the champignons, fry for a third of an hour, stirring constantly. Salt and pepper.
Pour the broth into the broth, boil, add noodles. If you want the broth to remain clear, you need to boil the noodles in advance by immersing them in boiling water for a couple of minutes.
Cook for 4 minutes, leave for a third of an hour.

Delicious mushroom soup - cooking secrets

So that any cookpreparing mushroom soupIt seemed easy, you need to follow the advice:

mushroom soup made from fresh mushrooms goes well with garlic, celery, parsley root, khmeli-suneli, tarragon;
olive oil, dry white wine, hard or processed cheese add piquancy to the taste;
the recipe allows the use of millet, rice or even turnips instead of potatoes;
To prevent the dish from becoming bitter, fresh mushrooms need to be washed several times and cooked in a slow cooker.

Video

Fresh porcini mushroom soup with potatoes is not just a tasty dish - it is a storehouse of useful substances.

Porcini mushroom is a unique gift of our nature. It contains vitamins A and E, D, and B vitamins in record quantities in bioactive form. Porcini mushrooms are jokingly called the periodic table, since they contain almost all the elements. These mushrooms are also rich in phytohormones, and melanin promotes cell regeneration processes. There are works in the scientific literature confirming the fact that cancer cells are suppressed by polysaccharides contained in the pulp of porcini mushrooms.

How to cook fresh porcini mushroom soup with potatoes - 15 varieties

The soup is easy to prepare, very aromatic, low in calories, per 100 grams of soup - only 77 kcal. Preparation does not take much time - 1 hour 10 minutes.

Ingredients:

Medium-sized white mushrooms - 10 pcs.
Onion - 1 medium head
Potatoes - 4 medium sized tubers
Carrots - 1 root vegetable
Butter for frying - 25 gr.
salt to taste

Preparation:

Wash the mushrooms, cut into small cubes, and then place in a thick-walled pan with butter and fry for 5 minutes.

Add finely chopped onions and carrots and fry for 7-10 minutes.

Add salt and pepper to taste, add coarsely chopped potatoes, add water until the soup has a medium consistency, then add bay leaf and cook until the potatoes are ready.

Let it brew for 10 minutes and serve with sour cream.

This soup can be prepared from both white and any edible mushrooms. The ingredients are not fried for cooking. The food layout is based on 4 liters of soup.

Ingredients:

Fresh white mushrooms - ½ kg
Potatoes - 600 gr.
Carrots - 150 gr.
Onions - 150 gr.
Salt, pepper, bay leaf - to taste.

Preparation:

Chop large porcini mushrooms. Boil water and then add mushrooms. Cook for 20 minutes.

If the mushrooms are large, cook longer. Place the potatoes cut into cubes or cubes with the mushrooms and cook for 10 minutes.

Finely chop the onion, chop the carrots into small pieces, add to the soup and continue cooking until the potatoes are ready.

At the end of cooking, add a bay leaf (take it out after cooking the soup).

In this soup, the natural aroma and taste of porcini mushrooms are fully demonstrated.

Ingredients:

Mushrooms - 500 gr.
water - 1 l
onions - 2 small heads
medium carrot - 1 root vegetable
potatoes - 5 medium tubers
vegetable oil - 2 tablespoons
Salt - to taste

Preparation:

Wash the mushrooms thoroughly, chop them coarsely, put them in cold water, and then put them on medium heat.

After boiling, reduce heat and cook for 15 minutes.

While the mushrooms are cooking, peel and coarsely chop the potatoes and prepare the frying.

To fry, cut the onion into half rings, coarsely chop the carrots and sauté in vegetable oil.

After cooking the mushrooms for 15 minutes, remove them from the saucepan (it is most convenient to use a slotted spoon) and add the prepared potatoes to the saucepan.

Cook for 10 minutes, then add semi-boiled mushrooms to the soup and continue cooking until the potatoes are ready.

When it is ready, add frying, carefully place, cook for a couple of minutes and set aside from heat. The soup is infused for 10 minutes.

Serve with sour cream and fresh herbs.

Jimmy Oliver advises fresh herbs - parsley, dill, mint and so on - not to cut or shear with scissors, but to finely tear them with your hands. Greens prepared in this way add more flavor to the dish.

The peculiarity of this dish is that olive oil is used in combination with butter.

Ingredients:

Fresh white mushrooms - ½ kg
Potatoes (large tubers) - 4 pieces
Carrots - 2 root vegetables
Onion - 1 head
Olive oil - 4 tablespoons
butter - 2 tablespoons
Sea salt, freshly ground black pepper - to taste

Preparation:

Finely chop the onion. Heat olive oil in a deep frying pan, add butter and fry the onion until transparent.

Then add coarsely chopped mushrooms, pepper, salt and fry until the onions are golden brown.

Boil 2 liters of water and add coarsely chopped potatoes and carrots - cook for 7 minutes.

Then add the mixture of mushrooms and onions and cook for another 20 minutes, low heat.

The peculiarity of this soup is not only the addition of semolina, which gives the soup a specific consistency, but also the absence of spices. For cooking you will need (for one liter of water).

Ingredients:

Fresh porcini mushrooms - 400 grams
Onions - 2 pieces
Half a small carrot
Medium potato tubers - 5 pieces
For frying, two tablespoons of vegetable oil
Semolina - one tablespoon.
Salt - to taste.

Preparation:

Wash the mushrooms, chop and place in cold water. Place the saucepan over medium heat, after boiling, add salt and, periodically removing the foam, cook for 10 minutes.

Cut the onion into rings, sauté until golden brown, and then add the carrots, previously grated on the finest grater.

After 10 minutes, remove the mushrooms, add coarsely chopped potatoes to the broth and cook for 10 minutes.

Then return the mushrooms to the broth and cook over medium heat until almost done. Five minutes before the end of cooking, add semolina and stir constantly so that it does not form lumps.

Just before the end of cooking, add the carrots and onions, simmer for a couple of minutes and set aside from the heat. Let it sit for 15 minutes.

Serve with sour cream and herbs.

This soup is intended for those who believe that the taste and aroma of fresh porcini mushrooms are self-sufficient and do not require various flavorings.

Ingredients:

Fresh porcini mushrooms - 1 kg
Potatoes medium tubers - 3 pieces
A bunch of greenery.
Coarsely chop mushrooms and potatoes.

Preparation:

Place the mushrooms in a saucepan, add water so that it covers the mushrooms with a layer of 5-7 centimeters.

Place the pan over medium heat and cook for 30 minutes. Add potatoes and continue cooking for another 10 minutes.

Turn off the heat and add chopped herbs.

This delicious soup is made from fresh porcini mushrooms, but, in a pinch, it can also be prepared from fresh frozen ones. To prepare it you will need (1.2 liters of water).

Ingredients:

Potatoes - 0, kilograms
Fresh porcini mushrooms - 300 gr.
Leek - 80 gr.
Shallots - 45 gr.
Coriander - ½ teaspoon
Black peppercorns - ½ teaspoon
Garlic - 2 cloves
Dry marjoram - 1 teaspoon
Dry basil - 1 teaspoon
Olive oil - 1 ½ tablespoons
Cumin - one pinch
Cream 22% fat - 100 ml
Parmesan - 100 gr

Preparation:

Wash the mushrooms, peel the potatoes. Finely chop the mushrooms, cut the potatoes into small cubes.

Place the potatoes in a saucepan of boiling water and turn the heat to low...

In a hot frying pan without oil, fry the peppercorns, coriander, cumin and grind in a mortar.

Finely chop the garlic, leeks and shallots and fry in a frying pan with hot oil. Add mushrooms, ground spices, salt. Fry for 5 minutes.

Add the prepared mushrooms to the pan with the potatoes and cook over low heat for about one hour. In 15 min. Add basil and marjoram before finishing cooking

Grind the finished soup with a blender, rub through a fine-mesh sieve and return to low heat to warm for about 10 minutes. Then add grated Parmesan and cream and heat again.

Served with specially prepared crackers, which are placed on a plate.

To prepare them you will need:

White bread - 1/3 loaf
Butter - 20 gr.
Olive oil - 3 tablespoons
Garlic - ½ head
Fresh basil - 3 sprigs
Grated Parmesan - 2 tablespoons
Salt to taste.

Heat a frying pan with both types of oil, finely chopped garlic and basil. Fry the bread cut into cubes with a side of 1 centimeter. Sprinkle with Parmesan and place on a plate.

Cream soup served with sour cream, green onions

This soup will be appreciated by those who want to save their time.

Ingredients:

Mushrooms - 0.5 kilograms
Potatoes - 3-4 tubers
Carrots - 1 root vegetable
Onion - 1 head
Processed cream cheese - 200 gr.
Butter - 50 gr.
Ground black pepper, salt to taste.

Preparation:

Select the “Baking” mode in the multicooker and set the time to 40 minutes.

Melt the butter in a bowl.

Fry the onion, cut into small cubes, in oil until transparent.

Add grated carrots to onions.

Fry vegetables, stirring, for 10 minutes.

Place the washed mushrooms, cut into small pieces, into a bowl and fry together with the vegetables until the end of the cycle with the lid open.

When the regime time is running out, add potatoes cut into small cubes.

Pour 1.5-2 liters of water into the bowl, close the lid and set the “Extinguishing” mode for 1 hour.

30 minutes before the end of the regime, add finely grated cheese to the soup, stir thoroughly until it melts.

Close the lid and cook until the end of the cooking time.

After the signal is ready, let the soup brew for 15-20 minutes.

This is a very hearty and flavorful soup.

Ingredients:

Fresh white mushrooms - 400 gr
Buckwheat - ¾ cup
Potatoes - 2 medium tubers
Carrots - 1 root vegetable
Vegetable oil - 2 tablespoons
Butter - 25 gr.
Salt to taste

Preparation:

Finely chop the potatoes and mushrooms.

Boil water, add mushrooms. Cook for 15 minutes

Slice the carrots into thin slices and finely chop the onion.

Melt the butter in a frying pan with vegetable oil and saute the carrots and onions until the onions are transparent.

Remove the mushrooms from the broth and add them to the carrots and onions. Put potatoes and buckwheat into the broth. Cook for 20 minutes.

Five minutes before the end of cooking potatoes and buckwheat, add mushrooms and vegetables to the soup.

Serve with sour cream and herbs

This soup is perfect for those who need to gain strength.

Ingredients:

Chicken broth - 1.5-2 liters
Fresh porcini mushrooms - 300-500 gr
Carrots - 1 root vegetable
Onion - 1 head
Sour cream - 200 gr.
Walnut kernels - 3 pieces
Butter - 50 gr. for frying onions and 100 g for making puree.
Olive oil - 2 tablespoons
Sea salt - to taste.
Greens for decoration.

Preparation:

Boil the chicken and mushrooms; when the chicken is ready, remove them from the broth.

Add finely chopped potatoes to the hot broth and cook over medium heat for 15 minutes. When the potatoes are ready, remove them and prepare mashed potatoes with butter.

While the potatoes are cooking, dissolve the butter in olive oil in a frying pan, add finely chopped onion and fry until translucent, add carrots grated on the finest grater and sauté for 5 minutes.

Put chopped boiled mushrooms, sour cream - simmer for 10 minutes, and then add finely grated walnuts, 100-150 grams of boiled chicken meat and blend everything with a blender.

Combine with mashed potatoes, add, stirring thoroughly, into the broth and blend again with a blender.

Serve with herbs and white bread croutons.

In order for the soup to be tasty, it is important to select high-quality mushrooms for cooking. High-class chefs select only so-called “ringing mushrooms” for soup - those with fruiting bodies so dense that when you click them with a fingernail, they make a ringing sound.

This soup has a rich mushroom flavor, since not only porcini mushrooms are used to prepare the broth, but also chanterelles.

Ingredients:

White mushrooms - 400 grams
Chanterelles - 200 gr.
Potatoes - 2 tubers
Onion - 1 head
Carrots - 1 root vegetable
Olive oil - 2 tablespoons
Butter - 50 gr.
Cream - 100 grams
Flour - 2 spoons
Processed cheese - 1 package
Rusks for serving

Preparation:

Chop porcini mushrooms, as well as potatoes, medium-sized, carrots, and onions finely.

Boil 2 liters of water and add potatoes and chanterelles to the pan.

Heat the olive oil in a frying pan and saute the onion until transparent, add the carrots.

When the onion acquires a golden hue, add porcini mushrooms. Add salt.

Remove the chanterelles from the broth and add fried mushrooms instead.

Melt butter in a frying pan, add flour and fry.

Grind the potatoes and porcini mushrooms in a blender.

Using cream, dilute the fried flour to the consistency of thick sour cream and pour it into the soup.

Grind again with a blender.

Add processed cheese and mix everything thoroughly.

Pour the finished soup into bowls, garnish with chanterelles, croutons and herbs.

A very nutritious and tasty soup that even children will love.

Ingredients:

Fresh white mushrooms - 1 kilogram
Chicken broth - 2 cups
Cream 20% - 1 glass
Lemon juice - 1 tablespoon
Butter - 2 tablespoons
Onion - 1 head
Flour - ¼ cup
Pepper, salt to taste

Preparation:

Prepare and cut the mushrooms into slices, finely chop the onion.

Melt butter in a saucepan and fry mushrooms. Add onion and fry until soft.

Pour flour through a sieve, stirring constantly.

Pour in the broth in small portions. Stir until smooth and add lemon juice.

Pour in ¼ cup of cream, stir well.

Bring to a boil and reduce heat so that the soup does not boil while cooking. Cook for 10-15 minutes.

When serving, decorate with herbs.

Serve with warmed crackers.

Ingredients:

Fresh porcini mushrooms - 300 gr.
Potatoes - 3-4 medium tubers
Carrots - 1 root vegetable
Onion - 1 head.
Dried dill, parsley.
Bay leaf

Preparation:

Chop the mushrooms and boil, drain the broth.

Place boiled mushrooms in boiling water

Cut the potatoes into medium pieces, grate the carrots on a coarse grater, finely chop the onion.

Add potatoes to mushrooms, reduce heat

When the potatoes are almost ready, add carrots, onions, dry seasonings and cook until the potatoes are ready.

A little history. Russian culinary specialists of the royal court often used sturgeon and salmon caviar (red caviar was then valued more highly, which is reflected in its very name) to prepare various dishes. To do this, the caviar was first dried and then crushed. The famous Russian pancakes with caviar in the time of Ivan the Terrible were prepared differently from today - dry caviar was ground and added to flour, and the pancakes themselves were eaten without any fillings.

Tsar Peter I was not a gourmet; he was content with the simplest dishes, but his wife Catherine I was not averse to eating delicious food, which ultimately led to obesity. At the same time, she gave preference to dishes that included potatoes brought by her husband.

Ingredients:

Dried dried salmon caviar - 150-200 gr.
Fresh porcini mushrooms - 500 gr.
Beef broth - 1.5-2 l
Onion - 1 head
Butter - 150 gr.
Sour cream - 150 gr.

Preparation:

Grind the caviar.

Cut the prepared mushrooms and potatoes into medium pieces and place in a saucepan. Add beef broth so that the liquid covers the potatoes and mushrooms with a layer of 5-7 centimeters.

Bring to a boil, reduce heat to medium and simmer for 20 minutes.

During this time, melt the butter in a frying pan, fry finely chopped onion until golden brown, add sour cream and simmer for 5 minutes.

Five minutes before the end of cooking the mushrooms and potatoes, add stewed onions with sour cream and ground caviar to the soup.

Remove the finished soup from the heat and wrap it warmly, let it brew for 20-30 minutes.

Serve with sour cream and freshly ground black pepper and toasted rye bread

Beans have a neutral taste, so they can be added to mushroom soup without compromising the aroma and taste, and the satiety increases.

Ingredients:

Fresh porcini mushrooms - 300 gr.
Potatoes - 300 gr.
Young beans - 250 grams
Onions - 1-2 heads
Carrots - 1 root vegetable

The most valuable and nutritious mushroom, which gives any dish richness and a pronounced taste, is the porcini mushroom.

No wonder he is called the king of the mushroom kingdom.

Mushroom soup with porcini mushrooms is a delicious dish that will warm you up, lift your spirits and fill you up for a long time.

Mushroom soup with porcini mushrooms - general cooking principles

To prepare mushroom soup with porcini mushrooms, not only fresh mushrooms are used, but also frozen, dried and even pickled. Also, the soup often includes vegetables, cereals, cheeses, herbs and spices.

Dill, basil, onions and leeks, various types and varieties of peppers, rosemary, tarragon, celery, curry, marjoram and other spices go well with porcini mushrooms.

Before cooking fresh mushrooms thoroughly sorted, cleared of forest debris, washed under running water, and placed either in a colander or on a sieve to get rid of excess moisture. Then either boiled or fried.

Frozen porcini mushrooms do not require preliminary preparation. You don’t even need to defrost them before use; just put them in a saucepan or saucepan with boiling water right away.

Dried Porcini mushrooms must be soaked in water for several hours before cooking. Otherwise, the dish will turn out without a rich mushroom taste and corresponding aroma. It is also worth considering the fact that dried mushrooms for soup are taken two to three times less than fresh ones.

WITH pickled porcini mushrooms, the entire marinade is first drained, and only then fried or boiled.

The remaining ingredients are washed, peeled, cut according to the recipe, then boiled or sautéed.

Often sour cream and cream are added to mushroom soup - they give the dish a special tenderness and piquancy.

1. Mushroom soup with porcini mushrooms with cream, cheese and sour cream

Ingredients:

300 grams of fresh porcini mushrooms;

3 large potato tubers;

180 grams of soft processed cheese;

One onion;

20 ml grows. oils;

Carrot;

Salt, spices;

50 grams of sour cream 30% fat;

100 ml cream;

One and a half liters of water.

Cooking method:

1. Prepare porcini mushrooms according to general recommendations, cut them into several parts.

2. Peel the vegetables and chop them: cut the potatoes into small neat cubes, grate the carrots on a small segment of a grater, chop the onion into half rings.

3. Heat vegetable oil in a cauldron or saucepan, add onions and carrots, fry until nicely browned.

4. Add mushrooms, mix, fry until done.

5. Salt, add spices and pepper to taste, add sour cream, simmer for another five minutes, turn off the gas.

6. Pour water into a small saucepan, add a little salt, lay out the potato wedges, and boil until tender.

7. Pour the potatoes along with the liquid into a saucepan with the fried mushrooms and vegetables.

8. Add soft cheese, bring to a boil, pour in cream.

9. Simmer over low heat for no more than five minutes, not allowing the soup to boil.

10. Pour the mushroom soup into plates, garnishing with fresh herbs.

2. Mushroom soup with porcini mushrooms and homemade noodles

Ingredients:

Half a kilo of fresh porcini mushrooms;

Two medium-sized onions;

20 grams creamy oils;

Two small carrots;

500 grams of flour;

50-60 ml grows. oils;

Three liters of water;

150 grams of high-fat sour cream.

Cooking method:

1. Mix 100 ml of lukewarm water with vegetable oil in a small bowl.

2. Pour half of the sifted flour into a large bowl, pour a mixture of water and oil into the well made in the center. Slowly knead the dough, which in the end should resemble thin sour cream.

4. Roll it out into a thin layer no more than 3 mm thick, cut strips 4-6 cm wide, put them aside to let the dough dry.

5. As soon as the dough strips are dry, cut the noodles with a sharp knife, having first rolled the tool in flour.

6. Place the prepared mushrooms in a saucepan, add three liters of water, cook after boiling for about half an hour, skimming off the foam from time to time with a slotted spoon.

7. Add salt, lay out the noodles and chopped onions and carrots sautéed in butter.

8. After boiling the broth, simmer for ten minutes.

9. Serve mushroom soup with porcini mushrooms, seasoned with sour cream and sprinkled with chopped dill.

3. Mushroom soup with porcini mushrooms and beans

Ingredients:

350 grams of porcini mushrooms (fresh or frozen);

A glass of white beans;

Three liters of water;

Pepper, salt;

Onions;

Small carrots;

Two or three sprigs of parsley and dill;

50 grams of rice cereal;

Vegetable oil;

A couple of bay leaves;

A pinch of marjoram.

Cooking method:

1. Place clean, washed beans in a container in the evening and fill with cold water.

2. Place the soaked beans in a colander, rinse, and boil over low heat in a liter of water until tender.

3. Place the porcini mushrooms in a saucepan with two liters of water, cook, adding a little salt, for twenty minutes.

4. Use a slotted spoon to remove them from the mushroom broth, cool, and cut into small pieces.

5. Fry until golden brown in vegetable oil, put again in a saucepan with broth.

6. Add thoroughly washed rice and chopped carrots. Cook for another ten minutes.

7. Lay out the beans and sautéed onions, add marjoram, salt and black pepper.

8. After ten minutes of simmering over low heat, add a couple of bay leaves and chopped herbs. Leave for no more than five minutes and serve with sour cream.

4. Mushroom soup with porcini mushrooms and buckwheat

Ingredients:

250 grams of porcini mushrooms;

100 grams of buckwheat;

Half a kilo of potatoes;

One onion;

Two liters of water;

A piece of creamy oils

Cooking method:

1. Wash the peeled mushrooms and chop them coarsely.

2. Boil them for twenty minutes in salted water.

3. Add peeled and washed buckwheat, add potatoes, cut into bars.

4. After boiling, simmer everything over medium heat for about fifteen minutes.

5. Fry finely chopped onion in butter.

6. Transfer the roast into the soup, add herbs and salt to taste, and pepper the dish if desired.

7. Simmer for another five to seven minutes. Remove the pan from the heat.

5. Mushroom soup with dried white mushrooms

Ingredients:

50-60 grams of dried porcini mushrooms;

1.7 liters of water;

Small carrots;

Large onion;

Four potato tubers;

Peppercorns;

30-50 grams of cream. oils;

50 grams of flour;

Bay leaves;

Greens, salt;

Sour cream.

Cooking method:

1. Pour boiling water over the mushrooms, let them brew - forty to sixty minutes will be enough.

2. In melted butter, fry the onion, cut into quarter rings, and grated carrots.

3. Add flour, salt, mix, fry the mixture for a couple more minutes.

4. Pour water into the pan, after boiling, add soaked dried porcini mushrooms.

5. After fifteen minutes, add the diced potatoes.

6. After the same period of time, add spices, frying, and bay leaves.

7. After steeping for five minutes, serve the dish, generously sprinkled with herbs and seasoned with sour cream to taste.

6. Mushroom soup with porcini mushrooms, vegetables and herbs

Ingredients:

200-250 grams of porcini mushrooms;

250 ml chicken broth;

80 ml dry wine (white);

A teaspoon of curry;

100 grams of frozen peas;

Celery root;

100 ml high fat cream;

Two medium carrots;

Ground white pepper;

220 ml water;

Green onions;

Three medium onions;

30 grams of flour;

60-70 grams of cream. oils

Cooking method:

1. Cut the peeled celery root and carrots into thin strips.

2. Chop the onion into cubes.

3. Cut the mushrooms into slices.

4. Melt butter in a small cauldron, add prepared mushrooms and vegetables, salt and pepper. Fry everything, stirring, for ten minutes.

5. Place the prepared ingredients on a plate for a while.

6. Fry the flour in the remaining oil after frying the vegetables.

7. Pour in the broth mixed with water in a thin stream and stir.

8. Add wine and cream.

9. Add the peas and simmer for no more than ten minutes.

10. Place the vegetables set aside and season everything with curry.

11. Before serving, leave for five to ten minutes. Serve generously sprinkled with finely chopped green onions.

7. Mushroom soup with marinated white mushrooms and chicken

Ingredients:

200 grams of pickled porcini mushrooms;

400 grams of chicken fillet;

One onion:

Three or four potatoes;

Two regular 80-gram processed cheese (Friendship or Yantarny);

60 grams of sour cream;

Cooking method:

1. Wash the chicken fillet, cut it into several parts, and boil it in two liters of water.

2. Place the peeled and cut into strips potatoes into the broth.

3. Drain the liquid from the pickled porcini mushrooms, cut into thin slices, add them to the chopped onion fried in oil.

4. Add sour cream to the mushrooms, stir, simmer for a couple of minutes.

5. Place all the ingredients from the frying pan into the pan, after boiling, add the grated cheese, add spices, salt, and herbs to taste.

6. Bring the soup to readiness (until the cheese dissolves in the broth), pour into plates.

8. Mushroom soup with porcini mushrooms and bacon

Ingredients:

350 grams of fresh porcini mushrooms;

200 grams of bacon;

150 grams of hard cheese;

A small bunch of dill;

Two liters of water;

400 grams of potatoes;

One bow;

Three eggs.

Cooking method:

1. Peel the potatoes, cut them into cubes, and place them in boiling salted water.

2. Boil the eggs in a separate saucepan.

3. Cut the bacon into strips, fry in a frying pan without oil for two or three minutes, add the mushrooms cut into strips, a quarter of an onion ring, fry everything together for seven minutes.

4. When the potatoes are almost cooked, add the contents of the pan to the pan, adding salt if necessary.

5. After five minutes of boiling, add the grated cheese and let it melt completely in the broth.

6. Serve by pouring the mushroom soup into portioned plates, garnishing with fresh herbs and halved eggs.

Mushroom soup with porcini mushrooms - tricks and useful tips

The porcini mushroom broth turns out slightly dark, and if you do not use cream, sour cream or cheese when preparing the soup, add a little curry or a couple of spoons of chopped spinach to give the dish a more interesting shade.

To give any mushroom soup a delicate, soft note, five minutes before readiness, you can add any cheese to the broth to your taste: processed, hard; creamy or with a variety of flavors.

If the recipe calls for pre-frying the mushrooms, fry them in the grow mixture. and creamy oils

When preparing mushroom soup with pasta, keep in mind that in order to prevent the vermicelli from boiling and giving the dish cloudiness and a specific floury taste, the product should first be heated in a dry frying pan until golden brown.

Be sure to soak dried mushrooms before cooking, otherwise they will not give any taste or aroma.

Frozen porcini mushrooms should not be thawed beforehand; they should be immediately placed in boiling water.

Don't ignore the spices, but don't overdo them either. A small amount of aromatic herbs or spices will add its own interesting notes to porcini mushroom soup.

If you overdo it with water and the soup is not as rich as you would like, add cheese, sour cream or cream to the dish.

If you are making a puree soup, make sure that the consistency of the soup is smooth.

Ready-made mushroom soup can be decorated with herbs, chopped nuts and even smoked meats.

And, of course, mushroom soup made from porcini mushrooms would not be complete without such an addition as fresh homemade croutons. Don't forget to put a plate of freshly prepared aromatic croutons on the table.

Depositphotos/elly_l, Iuliia, Anna_Shepulova

The body of any person needs regular replenishment of nutrients throughout the calendar year. This is necessary to ensure the stable operation of all organ systems and tissues. Every cell of the body must be supplied with all vitamins, antioxidants, microelements, fiber and complex carbohydrates. This set of components is completely contained in vitamin salads.

When you choose salad ingredients, be sure to consider how they look. The “glossy” shine of imported products does not at all indicate their high quality. It is better to purchase vegetables and fruits that are grown at local enterprises. You should also pay attention to the smell of the fruit. Fresh products have a pleasant rich aroma.

If you notice that a vegetable or fruit is half spoiled, has rot or mold, do not buy such a product under any circumstances. You should not buy fruits for future use for weeks in advance, since long-term storage at home reduces the amount of useful components.

Another nuance when selecting salad components is seasonality. During the summer and autumn periods, you can safely purchase ripe, juicy vegetables and fruits. In early spring and winter, it is better to limit yourself to salads with an abundance of greens, since they are grown throughout the year.

Another universal and year-round source of nutrients are nuts.

Salad of fresh beets, carrots and juicy cabbage

The basis of this vitamin salad is fresh beets, which makes it special. In this form, the fruit contains much more fiber, which perfectly stimulates the digestive system. In addition, this salad satisfies hunger well while remaining low in calories.

Another advantage of eating raw beets is the prevention of vascular atherosclerosis.

Salad components:

beets - 1 pc.,
carrots - 1 pc.,
1/3 head of cabbage,
1/2 tablespoon honey (preferably liquid)
1/2 tablespoon sunflower oil.

Preparation procedure:

wash and peel the beets and carrots, grate them on a coarse grater;
finely chop the cabbage and mash it with your hands;
mix honey and sunflower oil;
season the chopped vegetables with the prepared dressing;
decorate the dish with cranberries.

Salad "Tomato"

This salad is recommended for those who, for whatever reason, do not like to eat large amounts of raw vegetables. Thanks to the baking process, products are more easily and quickly absorbed by the body, while most of the nutrients in the fruit are retained.

Salad components:

cherry tomatoes - 500 g.,
lettuce leaves - 200 g.,
2 stalks of celery,
4 cloves of garlic,
3 tablespoons olive oil,
salt and pepper - to taste.

Preparation procedure:

peel the garlic and chop it finely;
wash the tomatoes, dry them, place them in a baking dish;
Place chopped garlic on the mold with the tomatoes, sprinkle everything with oil, salt and pepper;
place the baking dish in the oven, which has been preheated to 180 degrees;
after 20 minutes, remove the pan from the oven and let cool, drain the juice separately;
Wash and dry celery and lettuce leaves;
peel the celery and cut it into strips;
combine all the salad ingredients and season them with tomato juice.

Salad "Spinach + strawberries"

This salad has a very unusual taste, is original and is perfect for a holiday table. In addition, spinach is a rich source of antioxidants and vitamins that help rejuvenate the body.

Salad components:

spinach - 200 g.,
strawberries - 150 g.,
4 walnuts,
3 tablespoons olive oil or balsamic vinegar.

Preparation procedure:

Wash and chop spinach leaves;
wash the strawberries and cut them into thin slices;
combine all the ingredients in a beautiful bowl and season them with olive oil or balsamic vinegar

Apple and carrot salad

This dish is very easy to prepare. In addition, in the autumn and summer, salad components are not as expensive as in the “off season”. Among the ingredients is sour cream, the fat of which promotes the active absorption of carrot carotene.

Salad components:

apples - 200 g.,
carrots - 300 g.,
4 tablespoons of sour cream (preferably low-fat).

Preparation procedure:

peel the carrots and chop them on a coarse grater;
wash the apples, core and cut into strips;
mix all the ingredients and season them with sour cream.

Salad "Vitamin C"

This salad has a telling name - the dish is rich in vitamin C. In addition, it contains cottage cheese, which is a real storehouse of calcium.

Salad components:

orange - 1 pc.,
kiwi - 1 pc.,
cottage cheese (preferably low-fat) - 100 g.
2 tablespoons of any fruit juice,
a few almonds.

Preparation procedure:

wash the kiwi and orange, peel them and cut into small pieces;
mix cottage cheese and juice until a homogeneous consistency is obtained;
add chopped orange and kiwi to the resulting mixture;
Place the finished salad in a bowl and sprinkle with chopped almonds.

Salad "Good morning"

This salad will perfectly invigorate you in the morning, provide positive emotions before the start of the working day, and also help improve your memory.

Salad components:

apples - 2 pcs.,
1/2 orange
a handful of walnuts.

Preparation procedure:

wash the orange and peel it, cut into slices;
wash the apple and grate it on a coarse grater;
peel the walnuts and break them into small pieces;
Combine all ingredients in one bowl.