Mushroom soup in meat broth. Recipes for mushroom soups with meat: updating the menu Porcini mushroom soup on beef broth

Most housewives like to cook mushroom soup with meat, because this dish does not have a strict, clear recipe. It is good because it gives endless scope for culinary experiments, because you can cook it every time in a completely new way, just change the set of products and the shape of the cut.

The benefits of soups with mushrooms are well known, because mushrooms contain a large amount of vitamins and minerals necessary for the normal functioning of the human body. In addition, mushrooms are rich in plant proteins, but remember that in this regard, mushroom soups are quite high in calories.

Mushrooms are called forest meat, forest bread and even forest vegetables, and this is not an exaggeration. Mushrooms can easily replace all these foods on your table. The main thing is that this wonderful product is of high quality. When buying mushrooms on the market, be sure to lightly press on the hat and stem of the mushroom, if they are watery to the touch or, on the contrary, crumble into dust, it is better to refuse to buy them.

How to cook mushroom soup with meat - 15 varieties

According to many culinary experts, the most delicious mushroom soup is wild mushroom soup, not only from fresh, but also from frozen mushrooms.

How to defrost mushrooms naturally. Transfer the mushrooms to a separate bowl and place it on the bottom shelf of the refrigerator. It will take about 10 hours to defrost one kilogram of mushrooms. Then they can be used as fresh.

Ingredients:

Potatoes 0.5 kg.
Beef 300 gr.
Honey mushrooms 0.3 kg.
Onion 1 pc.
Carrot 1 pc.
Vegetable oil (any) 5 tbsp. spoons
Salt pepper
Sour cream 3 tbsp. spoons
Greens to taste

Cooking:

Boil meat broth. Take the meat out of the broth. Cut the meat into portions.

Put the meat back into the broth. Defrost honey mushrooms beforehand. Drain excess liquid. Finely chop the mushrooms.

Transfer mushrooms to broth. Put the mushrooms to cook for 15 minutes. Peel potatoes, cut into strips.

Transfer the potatoes to the pot and cook for 30 minutes. Prepare a frying of finely chopped onions and chopped carrots.

Transfer the finished frying to the soup 10 minutes before the end of cooking. Pick the greens with your hands and chop finely. Add herbs, salt and pepper to the soup.

Serve with sour cream.

It will take you only 15 minutes to prepare this soup, and the dish will please you with a delicate texture and great aroma.

Ingredients:

Oyster mushrooms fried with carrots and onions 300 gr.
Potatoes (peeled) 0.5 kg.
Smoked beef 200 gr.
Egg (boiled) 6 pcs.
Greens 50 gr.
Sour cream 50 gr.
Salt to taste

Cooking:

Cut potatoes into medium sized cubes. Beef cut into cubes, portionwise.

Put beef and potatoes into boiling water. Season the soup to taste. Cut the eggs into medium sized cubes.

Finely chop the greens. 5 minutes before the end of cooking the soup, add eggs and greens to the pan. Mix carefully. Fill the soup with sour cream.

To prepare mushroom soup with dumplings, you do not need to buy a large number of ingredients. The necessary products for him are mushrooms, corn starch and leeks. Optionally, you can supplement the soup with any vegetables that are stored in your refrigerator.

Ingredients:

Chicken fillet (chopped) 500 gr.
Chicken broth 2 cups
Leek (chopped) 2 cups
Celery (chopped) 1 cup
Porcini mushrooms (cut into strips) 300 gr.
Olive oil 2 tbsp. spoons
Garlic (finely chopped) 1 clove
Bay leaf
Thyme stalk 2 pcs.
Ground black pepper 0.25 tsp
Parsley, chopped 0.3 cup
Corn kernels 1 cup
Carrots (chopped) 1 cup
Corn starch 1 cup
Salt 1 teaspoon

Cooking:

Heat oil in a saucepan. Add garlic, carrots, celery, onion, mushrooms, bay leaf and thyme. Add chicken. Fry for 15 minutes.

Pour the broth into a saucepan, put the corn in it. Add spices.

Cook over low heat for 20 minutes.

Prepare dumplings:

Knead a stiff dough with corn starch and water. Roll out the dough into long, thin strips. Cut the dough with scissors into pieces 2-3 centimeters wide.

Bring the soup to a strong boil. Put one piece of corn dough into it. Cook for 10 minutes without stirring. Put the parsley into the soup.

Hot, hearty, rich soup is an ideal dish for a family dinner in the cold season. Boil the meat broth in advance and then it will take you 20-30 minutes to serve fresh soup to the table.

Ingredients:

Meat broth 2 liters
Beef (boiled) 100 gr.
Vermicelli 75 gr.
Champignons 100 gr.
Carrots (peeled) 1 pc.
Potatoes (peeled) 3 pcs.
Sweet pepper 1 pc.
Greens 50 gr.

Cooking:

Cut potatoes into cubes. Grate carrots on a fine grater. Chop the onion very finely. Sort the greens and finely chop. Pepper clean, cut into strips.

Peel mushrooms, cut into slices. Meat cut into cubes. Bring the broth to a boil. Transfer meat, carrots, onions and potatoes to the broth.

Boil in about 15 minutes. Add mushrooms and vermicelli, pepper and herbs to the soup. Season with spices to taste.

Everyone knows that hearty and delicious mushroom soups are made from fresh, dried, frozen mushrooms. However, in modern cooking, soups are also cooked from canned mushrooms. They turn out just as delicious, only they cook many times faster.

Ingredients:

Water 2 liters
Chicken 300 gr.
Potatoes 0.5 kg.
Carrot 1 pc.
Bulb 1 pc.
Mushrooms 1 bank
Semolina 1 tbsp. a spoon
Olive oil 1 tbsp. a spoon
Greens
Spices, salt

Cooking:

Boil chicken broth. Remove poultry meat and disassemble into fibers. Put the meat into the broth. Open a jar of mushrooms. Drain excess liquid.

Finely chop the mushrooms. Peel potatoes, cut into strips. Transfer the potatoes to the pot and cook for 20 minutes. Prepare a frying of finely chopped onions, chopped carrots and mushrooms.

Transfer the finished frying to the soup 10 minutes before the end of cooking. Salt and pepper to taste. Pour semolina into the soup in a thin stream.

Mix gently. Pick the greens with your hands and chop finely. Add greens to soup.

Need a tasty quick meal for your family? A wonderful recipe for mushroom soup with processed cheese will come in handy.

Ingredients:

Chicken broth 3 liters
Chicken meat 200 gr.
Potatoes (peeled) 5 pcs.
Onion (peeled) 2 pcs.
Carrots (peeled) 1 pc.
Mushrooms 350 gr.
Processed cheese 2 pcs.
Greens 50 gr.
Salt, pepper, bay leaf
Butter 50 gr.

Cooking:

Bring the broth to a boil. Disassemble poultry meat into fibers. Transfer meat to broth. Cut potatoes into small cubes.

Transfer potatoes to boiling broth. Cook until ready. Mushrooms cut into plates. Chop the onion very finely. Grate carrots on a fine grater.

Fry the mushrooms in a pan. Add onions and carrots to mushrooms. Fry vegetables until tender. Transfer the roast to the boiling broth.

Break the cheese with your hands or grate on a coarse grater. Add cheese to boiling soup. Stir gently until completely dissolved. Boil 10 minutes.

Sort the greens with your hands and finely chop. Serve with butter and herbs.

Mushroom soup with chanterelles turns out to be joyful in color, taste and aroma. In the forest, these mushrooms appear first and grow throughout the summer. So check out the recipe and get ready!

Ingredients:

Water 3 liters
Chicken 0.5 pcs.
Rice 0.5 cup
Peppercorns, bay leaf 3-4 pcs.
Chanterelles 300 gr.
Onion (peeled) 1 pc.
Potatoes (peeled) 4 pcs.
Greens (parsley, dill, tarragon)
Sour cream on request.

Cooking:

Boil chicken broth. Chanterelles wash and sort out. Chop oversized mushrooms. Boil the chanterelles in a separate bowl. Wash the chanterelles again.

Boil the mushrooms again, in new, salted water. Remove the poultry meat from the broth into a separate bowl. Chop the chicken meat and return it to the soup.

Add rice to the broth. Cook for 15 minutes. Cut potatoes into small cubes. Put potatoes and a whole peeled onion into the soup.

Boil 10 minutes. Add mushrooms to soup. Boil 3 minutes. Remove onion from soup and discard. Sort the greens with your hands and finely chop.

Serve with sour cream and herbs.

Mushroom soup with meat - "Peking style"

Soup "Peking" has a wonderful rich taste. The main thing is to strictly follow the recipe and buy all the necessary ingredients in advance.

Ingredients:

Beef 500 gr.
Water 1-1.5 liters
Mushrooms 50 gr.
Kohlrabi cabbage 100 gr.
Ginger (root) 1/2 pc.
Soy sauce 0.5 tbsp. spoons
Fat for frying 0.5 tbsp. spoons
Salt to taste
Pepper to taste.

Cooking:

Cut the beef into portions. Finely grate the ginger. Fry meat with ginger for 10 minutes. Bring the broth to a boil.

Put the fried meat into it. Cook until the broth is reduced by half. Peel the mushrooms, cut into slices. Chop the kohlrabi.

Strain the broth. Add mushrooms and kohlrabi to the broth.

Bring soup to a boil. Salt, pepper, cover and cook for 15 minutes. Before serving, add soy sauce to the table.

The recipe for this "male" soup will help feed the whole family. Thanks to the real meat broth, the soup turns out to be very satisfying, the mushrooms give it their flavor, and the pickled cucumber adds spice and piquancy. Perfect!

Ingredients:

Meat 300 gr.
White mushrooms 300 gr.
Cucumber (salted) 2 pcs.
Carrots (peeled) 1 pc.
Onion (peeled) 1 pc.
Potatoes 5 pcs.
Soy sauce 2 tbsp. spoons
Greens 20 gr.
Sour cream - for serving.

Cooking:

Boil meat broth. Take out the meat and cut into portions. Put the meat into the broth.

Peel and wash the porcini mushrooms, and chop. Boil the mushrooms in a separate bowl. Drain water from mushrooms.

Boil the mushrooms again in fresh salted water. Transfer mushrooms to broth. Cook for 15 minutes. Peel potatoes, cut into strips.

Transfer potatoes to soup. Cook for 15 minutes. Grate carrots on a coarse grater. Finely chop the onion.

Fry onions and carrots. Chop pickles very finely.

Squeeze out excess juice with your hands. Add pickled cucumbers with fried vegetables. Simmer on fire for 1-2 minutes. Add soy sauce.

Add vegetables to the pot. Boil. Salt to taste. Serve with sour cream and herbs.

The classic mushroom soup recipe is one of the most amazing Russian dishes. Prepared on beef broth with the obligatory addition of dried mushrooms.

Ingredients:

Beef meat 1 kg.
Fresh mushrooms 300 gr.
Dried mushrooms 50 gr.
Buckwheat 6 tbsp. spoons
Potatoes 3 pcs.
Carrot 1 pc.
Onion 1 pc.
Vegetable oil 3 tbsp. spoons
Spices to taste.

Cooking:

Rinse meat thoroughly. Pour cold water over meat. Boil. Remove the foam, drain the first broth.

Pour boiling water over the meat and cook until fully cooked over low heat Pour dried mushrooms with boiling water. Close the pot with a lid and leave to soak.

Wash fresh mushrooms, cut into slices. Saute mushrooms in vegetable oil until soft.

Make a roast of carrots and onions. Remove meat from broth. Cut into portions.

Peel the potatoes, cut into small cubes and add to the broth. Transfer all mushrooms to the broth. Pour buckwheat into the soup and cook until tender

When the potatoes are almost ready, add the fried vegetables and spices. Cook until fully cooked.

Mushroom soup with meat and coconut milk "Thai style"

Another Asian style soup recipe. Thanks to the combination of meat, mushrooms and coconut milk, this soup is especially good in summer.

Ingredients:

Mushrooms (small) 450 gr.
Chicken 0.5 pcs.
Lime (zest and juice) 1 pc.
Coriander (fresh, chopped) 3 tbsp. spoons
Soy sauce 2 teaspoons
Coconut milk (canned) 280 ml.

Cooking:

Boil chicken broth. Remove poultry meat and disassemble into fibers.

Put the meat into the broth. Pour the thinly sliced mushrooms into the hot broth.

Add juice and grated lime zest, chopped coriander, soy sauce to the broth. Bring to a boil over low heat. Boil for 3-5 minutes.

Let the soup cool slightly. Blend the soup in a blender until smooth. Pour the prepared cream soup back into the pot.

Add coconut milk. Stir and heat the soup over a fire, without bringing to a boil.

Salt to taste. Garnish with chopped herbs when serving.

A soup recipe that has been proven over the years. Namely - mushroom soup with meat and pearl barley. Divine smell, taste, look - that's what you get by choosing this recipe.

Ingredients:

Fresh mushrooms (champignons) 210 gr.
Butter 45 gr.
Onion 1 pc.
Water 5 glasses
Beef 200 gr.
Carrots 2 pcs.
Barley 0.25 cups
Potato 1 pc.
Celery, herbs to taste
laurel leaf
Basil
Salt.

Cooking:

Peel the onion and chop finely. Peel the carrots and cut into slices. Peel the celery and cut into thin strips.

Peel potatoes, cut randomly. Wash the mushrooms, cut into slices. Wash the beef, cut into portions.

Rinse pearl barley several times. Put a saucepan on the stove. Melt butter in it.

Add onion and simmer for 1-2 minutes. Add mushrooms and fry until golden brown. Add meat and fry lightly.

Add carrots and celery. Saute 1-2 minutes. Pour water into prepared foods. Bring water to a boil.

Add pearl barley and potatoes. Cook until ready. Salt, add spices.

Cream of champignon soup is a fairly simple dish to prepare, but its taste and attractive appearance will also be appropriate on the festive table.

Ingredients:

Water 2 liters
Chicken 300 gr.
Potatoes 0.5 kg.
Carrot 1 pc.
Bulb 1 pc.
Champignons 500 gr.
Cream 50 ml.
Butter 25 gr.
Olive oil 1 tbsp. a spoon
Greens
Spices, salt, pepper to taste

Cooking:

Boil chicken broth. Remove the poultry meat from the broth and disassemble into fibers. Put the meat into the broth. Peel potatoes, cut into strips.

Transfer the potatoes to the pot and cook for 20 minutes. Finely chop the mushrooms. Peel and cut the onion. Peel the carrots and cut into thin strips.

Prepare a frying of finely chopped onions, chopped carrots and mushrooms. Transfer the finished frying to the soup 10 minutes before the end of cooking.

Salt and pepper to taste. Add the cream in a thin stream to the soup. Add butter. Turn off the fire.

Blend the soup with a blender until smooth. Sort the greens and finely chop. Add greens to soup.

Asian style shiitake mushroom soup is very special. Thanks to the combination of meat with the aroma of mushrooms, hearty peas and potatoes, this soup is good in winter and summer, for lunch and dinner.

Choose plump shaped shiitake mushrooms. In a good mushroom, the edges of the cap fold down, and the cap itself is velvety, dark brown in color and has a pattern of cracks. Study the mushrooms carefully. They should be damp to the touch and free of mold.

Ingredients:

Beef 300 gr.
Shiitake mushrooms 300 gr.
Peas 300 gr.
Onion 1 pc.
Carrot 1 pc.
Potatoes 3 pcs.
Tomatoes 2 pcs.
Greens 20 gr.
Vegetable oil 50 ml.
Salt, spices to taste.

Cooking:

Wash the peas. Pour boiling water over peas. Finely chop the meat. Fry the meat in a pan in vegetable oil.

Peel and cut the onion. Add chopped onion, simmer together for 1-2 minutes. Peel and cut carrots.

Add carrots, simmer together for 1-2 minutes. Pour boiling water over 2/3 of the dish. Bring soup to a boil. Peel and cut potatoes.

After 20 minutes, add peas and potatoes soaked in boiling water. After 40 minutes, add shiitake mushrooms. After 55 minutes, add chopped tomatoes.

After 5 minutes, turn off the heat and let the soup brew for 20 minutes.

Mushroom soup with meat and tomatoes "Greek style"

Very tasty and fragrant meat soup with mushrooms, tomatoes and cheese. You will like it - be sure to cook it!

Ingredients:

Mushrooms (small) 200 gr.
Onion (peeled) 1 pc.
Garlic (peeled) 1 clove
Olive oil 4 tbsp. spoons
Meat (fillet) 500 gr.
Tomato in own juice 850 gr.
Chili sauce 4 tbsp. spoons
Water 250 ml.
Greens 20 gr.
Brynza or Feta 100 gr.
Beans, canned 100 gr.
Ground black pepper.

Cooking:

Cut the meat into portions. Marinate meat in olive oil with spices. Wash the mushrooms and cut into slices.

Onion cut into half rings. Pass the garlic through a garlic press. Heat up olive oil.

Fry marinated meat with garlic and onions in it. Add champignons and tomatoes in their own juice to the frying.

Season the dish with chili sauce. To fill with water. Let it boil. Salt and pepper the soup. Boil the soup for 10-15 minutes.

Drain juice from canned beans and add to soup. Crumble the cheese, add to the soup.

Sort the greens and finely chop. Add greens to soup.

For some reason, it is generally accepted that since mushrooms contain protein in no less quantity than meat, then putting meat in dishes with mushrooms is optional. But why not make them more tasty, satisfying and nutritious by adding meat products?

Try to cook mushroom soup from dried mushrooms with beef and see for yourself that the meat in it is not at all superfluous. It gives a special taste and gives such a feeling of satiety that after such a dinner you will not experience hunger until at least dinner.

Dried mushroom soup with beef

Many housewives love to stock up. Drying mushrooms is a convenient way to preserve them so that they do not lose their taste. So if dried mushrooms are at hand, you can cook this delicious soup at any time of the year, and our step-by-step recipe with photos will help you with this.

Ingredients

Servings: - + 16

dried mushrooms 200 g
beef 400 g
potato 400 g
pearl barley 80 g
carrot 100 g
onion 100 g
sunflower oil 40 g
black peppercorns 5 pieces.
Bay leaf 2 pcs.
water 3 l
salt to taste

per serving

Calories: 145 kcal

Proteins: 10.2 g

Fats: 7.1 g

Carbohydrates: 10.1 g

2 o'clock 30 minutes. Video recipe Print

Pour dry mushrooms with plenty of warm water and leave for an hour. Then change the water and soak the mushrooms for another half an hour.

Wash the beef, cut into small pieces and cover with cold water. Let it soak for an hour so that all the blood comes out of it. Boned beef is best for the broth, as it is they that give a good fat and a richer taste.

Sort the pearl barley, rinse and soak in cold water for about an hour.

Pour the beef with 3 liters of water, put on fire, bring to a boil, remove the foam. Add bay leaf, green peppercorns and simmer for about an hour and a half. After about an hour, you can lower a small raw onion into the broth, boil for half an hour, and then remove it. Thanks to her, the broth will turn out tastier.

Remove the meat from the broth, cool slightly, separate from the bones, cut into smaller pieces and return to the pan.

Strain the barley and send it to the broth. Boil for 20 minutes.

Drain the water from the mushrooms, cut them into small pieces and send them to the broth. From the moment of boiling, cook everything together for about half an hour.

15 minutes before the mushrooms are cooked, add the potatoes, cut into small pieces, to the soup.

While the soup is cooking, prepare the stir fry. To do this, peel the onions and carrots. Chop the onion into cubes, carrots - on a coarse grater. Fry everything together in hot sunflower oil until golden brown. The more browned the vegetables, the richer the taste of the soup will be.

Put the roast in the soup, stir, cook for 5 minutes and remove the pan from the heat.

Salt and pepper the soup to taste. You can also add dried dill to it. Cover with a lid and let the dish rest. This will take no more than half an hour.

Advice: if you are not a big fan of pearl barley, you can replace this ingredient with vermicelli. Break it into several pieces and add to the soup 10 minutes before it is done.

You can serve a soup of dried mushrooms with meat by putting a tablespoon of sour cream in each plate, as well as sprinkling the dish with chopped fresh herbs.

Dried mushroom soup in meat broth with meatballs

Beef is meat that takes a long time to cook. If you need to save time, make dried mushroom soup with meatballs. And since meatballs spend too little time in the soup during cooking, a richer dish will come out if you cook it in meat broth.

Time for preparing: 50 minutes

Servings: 12

The energy value

proteins - 16 g;
fats - 7.7 g;
carbohydrates - 9.7 g;
calorie content - 171 kcal.

Ingredients

For soup:

dried mushrooms - 200 g;
potatoes - 300 g;
carrots - 100 g;
onion - 100 g;
white cabbage - 200 g;
sunflower oil - 40 ml;
meat broth - 2 l;
salt - to taste.

For meatballs:

minced meat (to your taste) - 300 g;
onion - 100 g;
eggs - 1 pc.;
ground black pepper - to taste;
salt - to taste.

Cooking process

Soak the mushrooms in warm water for a couple of hours. Do not forget that during this time you need to change the water at least once, otherwise both the broth and mushrooms may taste bitter.
Cut the soaked mushrooms into small pieces.
Put a pot of meat broth on the stove, bring to a boil and throw chopped mushrooms into it. Cook over low heat for about 15 minutes.
Peel potatoes and cut into large cubes. Send to the broth and cook for 10 minutes.
Remove the top layer of leaves from the cabbage, even if they are not limp or damaged. It is in them that dust and harmful substances accumulate, which cabbage nourishes from the air. Shred the cabbage into thin strips.
Put the chopped cabbage into the pot with the soup, stir, wait until it boils and cook for about 5 minutes.
Prepare the roast. To do this, peel the onions and carrots, chop at your discretion. Onions can be cut into small cubes, and carrots can be grated on a coarse grater or cut into thin strips.
Heat the sunflower oil in a frying pan. Throw onions and carrots into it and fry, stirring regularly, until they turn golden.
While the rest of the ingredients cook, prepare the meatballs. To do this, chop one onion with a meat grinder or blender, mix with minced meat, salt, pepper and beat one egg into it. Mix well and let it brew a little. For piquancy, you can squeeze a clove of garlic into the minced meat.
With wet hands, form small meatballs and immediately send them to the soup. Try to do this as quickly as possible so that they cook at about the same time. To make the meatballs the same size, measure the amount of minced meat with a teaspoon dipped in cold water.
As soon as the meatballs float to the surface, put the fried meat in a pot with soup, cook for 5 minutes, remove from heat, salt, pepper and cover. Let the dish infuse for about half an hour.

Serve the soup sprinkled with chopped parsley.

Advice: if one egg turned out to be too much for such an amount of minced meat and it turned out to be watery, add a little semolina to it and leave for half an hour. It will swell, taking away excess moisture from the minced meat.

For convenience, when you are planning to cook such a soup, clean and chop all the ingredients in advance, and then just put them in the broth at the right time. By the way, minced meatballs can also be prepared in advance. It can be stored in the refrigerator for a day. This will only make it tastier.

Men will thank you for mushroom soups with meat, as they are rarely able to be content with vegetable proteins alone. So periodically indulge a strong half of the population of your home with such soups. You will see, you will listen to laudatory odes addressed to you every day!

Enjoy your meal!

To prepare meat soup with mushrooms and meat, put the meat in a saucepan, pour cold water over medium heat. If the broth is already ready, then it will need to be brought to a boil, and the boiled meat should be cut into portions.

If you decide to use fresh or frozen mushrooms, you can add them to the soup right away and cook them along with the meat. Dried mushrooms will need to be soaked in warm water in advance - about 2-3 hours before the soup is prepared. Soup with mushrooms and meat will be more fragrant and rich if you add a few vegetables to the broth - parsley root, a piece of carrot and half an onion.

To prepare this dish, you can take any kind of mushrooms - boletus, mushrooms, champignons, chanterelles or porcini. The taste of the soup will be more interesting if you take an assortment - a mixture of several types of mushrooms. If you use fresh forest mushrooms, then you should boil them in advance in a separate pan with one peeled onion. If the mushrooms boil and the onions do not darken, then they are safe and can be cooked further. If the onion changes color, then such a treat will need to be abandoned.

While the meat and mushrooms are cooking, it will be necessary to peel and cut the vegetables into not very large pieces. Peel the carrots and chop into thin rings.

Potatoes can be cut into thin sticks or medium-sized cubes.

Pour a little vegetable oil into the pan, put the onion and fry lightly. When the onion browns a little, add the carrots and simmer for a few more minutes. Add potatoes to the fried vegetables, fry for a few more minutes and transfer to a saucepan with soup with mushrooms and meat. Boiled vegetables can already be removed from the broth - they can be used to make pate or vegetable puree.

Reduce the heat and continue to simmer the soup for another 15 minutes until the potatoes are fully cooked. If you are cooking the meat in a whole piece, then you will need to get it out of the soup, cool it slightly, cut it into not very large portioned pieces and put it back into the pan. If you cook soup with mushrooms and meat in a ready-made broth, at this stage it will be possible to add meat boiled in advance.

When the soup with mushrooms and meat is almost ready, add some thin vermicelli to it. Continue to cook the soup over high heat for another 5-6 minutes, after which you can add a little fresh or dried herbs to it and remove from the stove.

Ready-made soup with mushrooms and meat can be served immediately, or you can add a piece of soft cheese to the plates for piquancy. Enjoy your meal!

We will cook soup with mushrooms and meat in a slow cooker, with a bowl volume of 5 liters. For cooking, I use beef, but pork, lamb, chicken are also perfect. We cut the meat into small cubes. We send it to hot oil. We cook in the "Frying" mode for 10 minutes.

Finely chop the onion. Let's go to the meat. We mix. For mixing, we use a special wooden or plastic spoon (shovel) so as not to scratch the non-stick coating of the bowl with an iron spoon.

Grate the carrots or cut them into thin strips. Add to the meat and onion, fry until the latter is golden.

Put the tomato paste into the bowl. We mix. Simmer a little and add water. Turn on the "Soup" mode.

Mushrooms cut into cubes. We send it to the soup. Mushrooms can be used any. I have white steppe mushrooms. In appearance, they are most similar to oyster mushrooms, only more fleshy, tasty and fragrant, like real porcini mushrooms.

Next, we send into the multicooker bowl and diced potatoes. Cook until the signal that the dish is ready.

Fragrant and tasty soup with mushrooms, potatoes and meat in a slow cooker is ready.

Sprinkle with herbs and serve! For the first course, you can serve sour cream or milk cream, which is put in 1 tsp. each on a plate. The taste is more delicate and soft.

Dried porcini mushroom soup can be called a signature dish of many housewives. This is perhaps one of the few first courses that are prepared for the festive tables. This is due to the fact that this particular variety of mushrooms is the most aromatic and has a special taste that is felt in any dish, regardless of the presence of other ingredients.

Without a doubt, porcini mushrooms are quite an expensive product, however, it will take very little of them to make a whole pot of soup.

The most important thing to remember is that before cooking, they must be soaked in cold water. Soak for at least 2-3 hours. Many chefs generally recommend soaking such mushrooms overnight.

Another "crown" course of experienced chefs is the combination of mushrooms. For the preparation of first courses, you can use not only dried porcini mushrooms, but also a mix of different mushrooms. So, for example, by adding champignons to the soup, you can achieve a greater density of the soup.

How to cook dried porcini mushroom soup - 15 varieties

The recipe below is a classic mushroom soup recipe. It does not contain any ingredients that could "kill" the mushroom taste and aroma.

Ingredients:

White dry mushrooms - 3 handfuls
Onion - 1 pc.
Potatoes - 6 pcs.
Salt, sour cream, herbs - to taste
Vegetable oil - for frying

Cooking:

Pour the mushrooms with cold water and leave to soak for several hours. Then we take the mushrooms out of the water and finely chop. Peel and wash onions and potatoes. Finely chop the onion, and cut the potatoes into medium-sized cubes. Heat the vegetable oil in a frying pan and fry the onion and mushrooms in it until golden brown.

When the onions and mushrooms are fried, put them in a saucepan, fill with water in which the mushrooms were soaked and salt. After about 20 minutes, add potatoes to the pan and cook the soup until it is completely cooked. The soup is ready! Before serving, add greens and sour cream to the soup to taste.

Meat and mushrooms are two products that go well together. It is quite natural that soup with mushrooms in meat broth will have an excellent taste.

Ingredients:

Meat broth - 1.5 liters.
White dried mushrooms - 60 gr.
Potatoes - 4 pcs.
Carrot - 1 pc.
Chopped dill - 2 tbsp. l.
Vegetable oil - 4 tbsp. l.
Salt, pepper - to taste

Cooking:

Wash mushrooms and soak for several hours in water. Then they should be washed again, boiled until fully cooked and cut into small pieces. Peel and wash carrots and potatoes. Three carrots on a coarse grater, and cut the potatoes into medium-sized cubes.

Pour the broth into a saucepan, put on fire, bring to a boil and add potatoes, mushrooms, salt and pepper to it. When the potatoes are almost ready, add carrots to the soup, which should first be lightly fried in vegetable oil. Mix everything, bring to a boil and cook for 3 minutes, then add greens to the soup and remove it from heat.

What could be better than home cooking?! Never mind! And that's right. Having prepared a soup of dried porcini mushrooms with homemade noodles, you can please yourself and pleasantly surprise your relatives and friends.

Ingredients:

Dried porcini mushrooms - 70 gr.
Flour - 100 gr.
Salt - to taste
Chicken egg - 1 pc.
Parsley root - 1 pc.
Onion - 1 pc.
Potato - 1 pc.
Carrot - 1 pc.

Cooking:

Mushrooms are thoroughly washed and pour 1 liter. cold clean water. While the mushrooms are soaking, prepare the dough for the noodles. To do this, combine the flour with a pinch of salt and an egg. Then everything should be thoroughly kneaded until smooth.

To make the dough more airy, the salt must be sifted through a sieve without fail.

Cover the finished dough with a bowl and leave it for 20 minutes. After this time, roll it into a thin cake and cut noodles from it. Then the noodles should be sprinkled with flour and let it lie down for a bit.

Peel and wash onions, potatoes, carrots and parsley root. We cut the parsley root into two parts, finely chop the onion, cut the carrots into circles, and cut the potatoes into cubes. Now we put all these vegetables in a saucepan and pour 1.5 liters. cold water. We put the contents of the pan on the fire, bring to a boil and cook over low heat for 10 minutes. After this time, salt the soup and add mushrooms to it. We also add the filtered water in which the mushrooms were soaked to the pan. Now the pan should be covered with a lid, bring its contents to a boil and cook over low heat until the mushrooms are ready.

When the mushrooms are ready, add the noodles to the soup. Now it should be cooked at a constant boil for another 10-15 minutes. During this time, all the ingredients will have to be completely cooked. We serve the finished soup to the table with dill and sour cream. Enjoy your meal!

Any meat can be used to prepare mushroom soup, however, it is pork ribs that will give it a unique taste and aroma. In addition, it is this type of meat that is most successfully combined with porcini mushrooms.

Ingredients:

Pork ribs - 300 gr.
White dried mushrooms - 150 gr.
Potatoes - 5 pcs.
Onion - 1 pc.
Carrot - 1 pc.

Cooking:

Wash the meat and cut into portions. Mushrooms are soaked for several hours in water, washed and cut into pieces in the same way. We put mushrooms with meat in a saucepan, fill it all with water, put it on fire, bring to a boil and cook for 20 minutes.

Peel and wash potatoes, onions and carrots. We cut the potatoes into medium-sized cubes, carrots into thin strips, and cut the onion into 4 parts. When 20 minutes have passed since the meat boils, add onions, carrots, potatoes and salt to the pan. Mix everything and cook for another 20 minutes. After this time, remove the onion from the soup and add greens and pepper to it. Bring soup to a boil and remove from heat. This dish should not be served immediately. Soup should be infused for at least 20 minutes.

Dried porcini mushroom soup with spaghetti is not only very tasty, but also quite low in calories, despite the fact that it contains pasta. The fact is that spaghetti is made from durum wheat.

Ingredients:

Dried porcini mushrooms - 50 gr.
Potatoes - 3 pcs.
Onion - 2 pcs.
Carrot - 1 pc.
Spaghetti - 70 gr.
Salt, pepper, butter - to taste

Cooking:

Wash mushrooms, soak for several hours, and then cut into medium-sized pieces. Then they should be lightly fried in butter. Peel and wash potatoes, onions and carrots. We cut two potatoes into medium-sized cubes, finely chop the onion, three carrots on a coarse grater. Fry the onion in a pan with butter until transparent. Then add carrots to it and fry everything together for another 3 minutes. Break the spaghetti into pieces.

Pour 1.5 liters into the pan. water and send a whole potato there. We put the saucepan on the fire and bring its contents to a boil. After that, add the mushrooms and the water in which they were soaked to the pan. When the mushrooms are cooked, remove the whole potato from the pan and mash it with a fork until it becomes a puree. After all these procedures, we send fried mushrooms, raw and mashed potatoes, salt, pepper and spaghetti to the pan for mushrooms. Cook everything together for another 15 minutes. The soup is ready.

At first glance, it may seem that preparing this soup is quite difficult. In fact this is not true. Making a creamy soup with dried porcini mushrooms is no doubt a painstaking task, but if you follow the recipe exactly, you can end up with a simply amazing result.

Ingredients:

White dried mushrooms - 200 gr.
Carrot - 1 pc.
Onion - 1 pc.
Milk - 800 ml.
Cream - 100 ml.
Chicken egg - 2 pcs.
Butter - 4 tbsp. l.
Flour - 2 tbsp. l.
Salt, pepper, herbs - to taste

Cooking:

Peel and wash carrots and onions. Cut the carrot into two parts. Soak the mushrooms for 2 hours, then rinse them thoroughly and pass through a meat grinder. Put mushrooms, carrots, onions and 1 tbsp into a deep saucepan. l. butter. Now put the pan on the fire and simmer on low heat under the lid for about 40 minutes. After this time, add a glass of water to the pan and bring the contents of the pan to a boil. After this time, remove the onions and carrots from the pan, and grind the mushrooms with a blender until smooth.

In a separate bowl, combine the cream with eggs and beat them thoroughly. In a skillet, melt 2 tbsp. l. butter and fry the flour on it. Then add milk and 1 cup hot water to the flour. Mix everything thoroughly.

Add the mushrooms to the milk mixture and mix them with a blender. The resulting milk-mushroom mass should be boiled for about 20 minutes. Next, add eggs with cream, salt, pepper to the pan and again mix everything thoroughly and bring to a boil. Creamy soup with porcini mushrooms is ready.

To prepare this puree soup, two types of mushrooms are used, however, this is far from the limit. The more varieties of mushrooms used, the more interesting the taste of the soup will be.

Ingredients:

Dried porcini mushrooms - ¾ cup
Champignons - 400 gr.
Cashew - 100 gr.
Broth - 4 cups
Onion - 1 pc.
Garlic - 3 cloves
Soy sauce - 1 tbsp. l.
Mustard - 1 tbsp. l.
Spices - to taste

Cooking:

Pour the mushrooms with water for several hours, then wash them and cut into pieces. We clean the nuts and grind them. My mushrooms, if necessary, clean and cut into plates. Peel the onion and garlic, wash and finely chop. In a skillet, sauté the onion in butter until translucent. Then add mushrooms and nuts to it. After a few minutes, add garlic, spices and porcini mushrooms to the pan. Mix everything thoroughly and fry together for 2-3 minutes.

From the resulting frying, we take out the most whole pieces of mushrooms and put them in a separate plate. We move the frying into a deep saucepan, add the broth, mustard and soy sauce to it. Mix everything thoroughly, put on fire, bring to a boil and grind with a blender to a puree state. Now we return whole pieces of mushrooms to the soup, bring to a boil again and boil for several minutes. Soup can be served.

For many people, borscht and soup are two completely different dishes. Actually it is not. Borsch is one of the varieties of soup. In some countries, borscht is even called red soup.

Ingredients:

White dried mushrooms - 50 gr.
Beets - 1 pc.
Onion - 1 pc.
Potato - 1 pc.
Carrot - 1 pc.
Vegetable oil - 2 tbsp. l.
Tomato paste - 2 tbsp. l.
Cabbage - ¼ head
Salt, pepper, garlic, bay leaf - to taste

Cooking:

Soak the mushrooms for several hours in water, then rinse them and cut into medium-sized pieces. Peel and wash carrots, onions, potatoes, beets and garlic. Finely chop the onion, cut the carrots and beets into thin strips. Cut potatoes into medium sized cubes. Wash cabbage and finely chop.

After cutting the cabbage, you can mash it so that it is softer and cooks faster.

Pour about 3.5 liters into the pan. water, put the mushrooms, salt there and cook the mushrooms until tender. When they are cooked, add potatoes and bay leaf to them and cook everything together for 10 minutes. Then add cabbage and cook for another 8 minutes. After this time, onions and carrots fried until golden brown should be added to the pan.

In a pan for 7 minutes, fry the beets, and then add tomato paste to it. Mix everything, simmer for 2 minutes and send the cooked frying to other products. Approximately 5 minutes after adding beets to the borsch, we send chopped garlic, herbs and peppers to the pan. When all the ingredients are combined, they should be thoroughly mixed again and cooked until fully cooked. Borscht is ready!

Soup of dried porcini mushrooms with curd cheese has a very interesting appearance. When serving, you can additionally decorate it with herbs and crackers.

Ingredients:

Dried porcini mushrooms - 50 gr.
Potatoes - 3 pcs.
Processed cheese - 3 pcs.
Carrot - 1 pc.
Onion - 1 pc.
Vegetable oil - 2 tbsp. l.
Salt, pepper, herbs - to taste

Cooking:

We wash the mushrooms and soak for several hours. Then boil them in the same water in which they were soaked. Peel and wash potatoes, onions and carrots. We cut the potatoes into cubes, three carrots on a medium grater, finely chop the onion. Fry onions and carrots in a pan with vegetable oil. Three processed cheeses on a coarse grater.

To make it easier to do, first send them to the freezer for at least 30 minutes.

Add the potatoes to the cooked mushrooms in the pot. When it is almost ready, add the frying and processed cheeses to the pan. Cook the soup until the curds are melted, while stirring constantly.

Buckwheat and porcini mushrooms are those two products, each of which has its own distinct pronounced taste. It is for this reason that it is strongly not recommended to use any seasonings other than salt and pepper for this first course.

Ingredients:

White dried mushrooms - 100 gr.
Buckwheat - 100 gr.
Potatoes - 400 gr.
Carrot - 1 pc.
Onion - 1 pc.
Butter - 50 gr.
Salt, pepper, herbs - to taste

Cooking:

Mushrooms are soaked, washed and cut into medium-sized pieces. We sort out the buckwheat and wash it thoroughly. Peel and wash potatoes, carrots and onions. We cut the potatoes into medium-sized cubes, three carrots on a coarse grater, finely chop the onion.

Pour water into a saucepan and place mushrooms in it. They should be boiled until fully cooked. Then add potatoes and buckwheat to the mushrooms. We cook everything together for 15 minutes. At this time, fry the onions and carrots in a pan in butter. They should turn golden. When they reach the desired condition, we send them to the soup. Now the soup should be salted, pepper, add herbs to it and cook for another 3-5 minutes. The soup is ready!

The name of this first dish speaks for itself. It immediately makes it clear what it is prepared from and what its origin is. The main ingredient of this soup is dried porcini mushrooms, and it was first cooked in the Carpathians.

Ingredients:

Dry porcini mushrooms - 100 gr.
Water - 8 liters.
Carrot - 1 pc.
Onion - 3 pcs.
Butter - 100 gr.
Sour cream - 200 gr.
Flour - 3 tbsp. l.
Bay leaf, ground pepper, salt - to taste

Cooking:

Put the mushrooms in a saucepan, fill with cold water and let them stand for about 15 minutes. After this time, put the pan on the fire, bring its contents to a boil and cook for 1 hour. Then the mushrooms should be pulled out of the pan, and strain the broth. After cooking, wash the pan, return the broth to it again, salt it, put it on the fire and bring to a boil. Cool the mushrooms and cut into small cubes.

Peel and wash carrots and onions. Three carrots on a fine grater and send to a saucepan with broth. We also spread the bay leaf and ground black pepper there. All this should boil and cook until the carrots are ready. Cut the onion into small cubes and fry in a pan with butter. During frying, the onion must be peppered. When the onion is fried, put it in a separate container, and melt more butter in a frying pan. In the completely melted butter, add to the flour, mix everything thoroughly and fry for several minutes. Then add sour cream to the pan, mix everything again and fry in the pan for a couple more minutes. After that, remove the pan from the heat, add 6-8 ladles of mushroom broth to it gradually and use a whisk to bring the contents of the pan to a homogeneous state.

Pour the resulting mass into a saucepan with broth. We also send onions and mushrooms there. Mix everything thoroughly again, bring to a boil and remove from heat. Yushka is ready for use.

Both zucchini and porcini mushrooms are rich in all sorts of useful trace elements. Soup with these products can not only deliver a lot of pleasant taste sensations, but also have a positive effect on the human body.

Ingredients:

Zucchini - 300 gr.
White dried mushrooms - 100 gr.
Potatoes - 2 pcs.
Carrot - 1 pc.
Parsley root - 1 pc.
Celery root - 1 pc.
Tomatoes - 1 pc.
Salt, parsley, green onions - to taste

Cooking:

Mushrooms are soaked in water, washed, cut into pieces and boiled in water until fully cooked. While the mushrooms are cooking, we prepare other products. Peel and wash potatoes, carrots and roots. My tomatoes. Wash the zucchini, if necessary, clean. Cut potatoes into cubes and boil until tender. Cut the roots into thin circles and fry in a pan in vegetable oil. We cut the zucchini into cubes and let them stand for a while so that they get rid of excess liquid.

We send fried roots and potatoes to the prepared mushrooms in a saucepan. After about 10 minutes, add the zucchini and diced tomatoes to the pan. Bring everything back to a boil and cook for 5 minutes. After 5 minutes, salt the soup, add greens to it and remove from heat. Before serving, the soup should be infused.

White mushroom is a very popular product all over the world. It is quite natural that the first dishes from it can also be found on the menu of restaurants and on the tables of hostesses from various countries.

Ingredients:

White dried mushrooms - 5 pcs.
Carrot - 1 pc.
Onion - 1 pc.
Barley porridge - 50 gr.

Cooking:

Wash mushrooms, soak. Then we put them in a saucepan, fill with water and set to cook until fully cooked. While the mushrooms are cooking, peel the onion and carrots, wash and cut into small cubes. We wash the barley, dry it, and then boil it until tender.

So that barley does not boil in soup, after it is cooked, it should be washed and then lightly fried.

In a frying pan in vegetable oil, fry the onion and carrots. It is important to first fry the carrots for a few minutes, and then add the onion to it and fry them together.

When the mushrooms are cooked, they should be pulled out of the pan, washed, cooled slightly and cut into small cubes. Strain the mushroom broth. Now we send barley porridge, mushrooms and frying to this broth. Mix everything, put on fire, bring to a boil and cook for a few minutes. You can salt the soup if you like. This dish is served with sour cream and herbs.

At first glance, it may seem that the recipe described below is very similar to the recipe for soup with melted cheeses. And in general, that processed cheeses, that hard cheese in the end result will give a very similar taste to the soup. Actually it is not. Even different varieties of hard cheese can radically change the taste of the first course.

Ingredients:

White dried mushrooms - 50 gr.
Potatoes - 2 pcs.

Onion - 1 pc.
Thin vermicelli - 1/3 cup
Carrot - 1 pc.
Hard cheese - 150 gr.

Cooking:

Mushrooms are soaked in water, washed and boiled in 2.5 liters. water until fully cooked. Peel and wash onions, potatoes and carrots. Three carrots and potatoes on a coarse grater, and finely chop the onion. Fry onions and carrots in vegetable oil until golden brown. Three cheese on a fine grater.

In a saucepan, add the boiled mushrooms, salt and potatoes to the boiled mushrooms. Boil everything together for 15 minutes. After this time, add the vermicelli and cook the soup for another 15 minutes. When the vermicelli is completely cooked, add cheese to the soup and cook for 3 minutes. During this time, it should completely dissolve. Enjoy your meal!

A slow cooker is an indispensable culinary tool in any modern kitchen. With its help, you can cook a wide variety of dishes, and soup with dried porcini mushrooms is also no exception in this case.

Ingredients:

Potatoes - 250 gr.
Butter - 2 tbsp. l.
Canned white beans - 160 gr.
Dry porcini mushrooms - 1 handful
Carrots - 200 gr.
Onion - ½ pc.
Salt, dill, bay leaf - to taste

Cooking:

Wash mushrooms and soak in water for 20 minutes. After that, we wash them again. Peel and wash onions, carrots and potatoes. We cut the potatoes into a medium-sized cube, three carrots on a coarse grater, finely chop the onion.

Put butter, mushrooms, onions and carrots in a multicooker bowl. Select the "Frying" mode and cook for 3-5 minutes. After this time, add beans, potatoes and water to the slow cooker. Now you should select the "Soup" mode and set the time to 1 hour 30 minutes. About 10 minutes before the end of cooking, add dill, salt and bay leaf to the soup. Enjoy your meal!