Dried ground mushroom soup. Porcini mushroom soup with melted cheese

Mushroom soup is a frequent treat on Russian table. Of course, every summer good housewife makes preparations from useful and delicious mushrooms. Often mushroom soup in winter is a delicious reminder of fragrant summer. But many housewives admit that from dried mushrooms The soup turns out much richer and richer. That is why even in summer for mushroom soup they do not use fresh ones, namely dried mushrooms. If you prepare this soup correctly, you can literally amaze your guests with your culinary masterpiece. In addition, mushroom soup is not only an incredibly tasty dish, its preparation does not take much time and effort.

Classic mushroom soup recipe

Each housewife has her own recipe for a unique mushroom soup. However there is traditional dish, which has a classic recipe. Subsequently, it can be changed, depending on taste and preferences.

1. Porcini mushrooms make a light soup. But for mushroom soup, boletuses and boletuses are most often used - they give a good fat and a dark, rich color.
2. A good handful of mushrooms should be thoroughly washed and soaked in boiling water for 1.5-2 hours. This will make the mushrooms soft and pliable.
3. At this time you need to prepare the vegetables. Chop the onion and grate it large carrots, finely chop half the frozen bell pepper(you can do without it). Pour vegetable oil into a frying pan and fry vegetables in it for low heat. Instead of vegetable oil, you can use butter - it will give the soup a more subtle taste and mild aroma. Fry the vegetables until golden brown and soft.
4. Prepare the potatoes in advance. 2-3 medium-sized potatoes need to be peeled and cut into 1-1.5 cm cubes.
5. Mushrooms need to be removed from the water and chopped in small pieces. You should not grind the mushroom too much - it should be felt on your teeth, and not turn into porridge.
6. It's time to put a pot of water on the fire. If you have it ready meat broth- use it. The soup will be more rich and satisfying. If you want to prepare dietary mushroom soup, just use water.
7. Some housewives add mushrooms to a pan with the water in which they were infused. In this case, the color of the broth will be dark. If you want to cook light clear soup, fill only with clean water, do not use the one in which the mushrooms have settled.
8. Bring the mushrooms to a boil and reduce heat. After 30 minutes, when you feel a distinct mushroom taste and aroma, add potatoes to the broth.
9. When the potatoes are cooked, add the fried vegetables to the broth and cook for about 20 minutes.
10. Season the broth 5 minutes before it’s ready. Mandatory spices include salt, peppercorns or ground pepper. To taste, you can add basil, sage, suneli hops. Be careful with bay leaves—too much will overpower the flavor of the mushrooms. In general, mushroom soup should be seasoned with caution. If the mushrooms are good, such a dish does not require anything other than pepper and salt.

You can serve mushroom soup with herbs - dill, green onions, parsley, cilantro. In addition, you need to put a spoonful of sour cream, kefir or yogurt on each plate. Fermented milk product gives mushroom soup a special deep taste.

If you like thicker soups, add a handful of thin noodles or a little separately cooked barley to the broth five minutes before readiness. You can add thickness to the soup using wheat flour. Add a couple of spoonfuls to the pan with the vegetables to make the soup a little cloudy and creamy.

This is a recipe for dietary mushroom soup that will appeal not only to you, but also to your children. To prepare it you will need chicken or parts thereof. Do not use chicken breasts- they are very lean and will not give enough fat to the broth.

Cover the chicken with water and bring to a boil. If you want to receive dietary dish, drain the first water, cook the broth in the second water. Separately, boil the porcini mushrooms in a small bowl until tender. In a frying pan, fry finely grated carrots and chopped onions. Remove the chicken and cut it into small pieces. After this, return the pieces back to the broth, add the chopped boiled mushrooms and fried vegetables. Cook for about 30 minutes so that all ingredients are saturated with each other. Add salt and pepper to the soup. The dish turned out to be so light that it can be offered to a sick person without fear. At the same time, the soup turns out to be quite satisfying due to the large amount of protein contained in meat and mushrooms.

Mushroom solyanka

We will prepare Solyanka from champignons or porcini mushrooms. They need to be washed and put in a pan. Pour water over the mushrooms and let them boil. For flavor, add a whole onion to the pan. Separately in a frying pan you need to fry the onion with tomato paste. When the mushrooms are cooked, drain the water, cut the mushrooms into small pieces. You need to put mushrooms in a pan with pre-prepared meat broth, tomato onion, finely chopped pickled cucumbers without skin, small capers. Cook all the ingredients for about 30 minutes until they are thoroughly soaked. Don't forget to season the solyanka with salt, pepper and bay leaf. When serving, the soup is garnished with parsley, a slice of lemon, a couple of olives and a spoonful of sour cream are added to each bowl.

Lenten mushroom soup with beans

This soup is good to eat during fasting. Beans and mushrooms have a lot of protein, so these products can easily replace meat. To prepare this dish, you need to soak the beans overnight in advance, and boil them in the morning until tender. In a thick-bottomed saucepan, fry finely chopped onion, grated carrots and thin slices of celery. When the vegetables become soft, add dried mushrooms. After 10-20 minutes, pour water into the pan and leave to cook for about an hour. Then add potatoes to the soup. When the potatoes are cooked, add the prepared beans, salt and spices. Garnish the soup with finely chopped dill.

In a small cauldron or thick-bottomed pan, fry finely chopped pieces of pork (about 300 grams). You can use other meat, but then the soup will not be as satisfying and rich. Add chopped onions and just a little carrots to the meat. Pour water over the fried meat and vegetables and let it boil. After boiling, remove the foam from the broth. Cook the broth for about two hours until the meat becomes very soft. Soak the chanterelles in boiling water a couple of hours in advance. Drain the mushrooms in a colander and chop them. When the meat is ready, add mushrooms to the cauldron. Boil them until full readiness. Five minutes before the end of cooking, season the soup with spices, add a little melted cheese and a handful oatmeal. Mushroom stew with meat turns out incredibly appetizing and aromatic. Oatmeal adds thickness to the soup and processed cheese special languid aroma.

Pea soup with champignons

Fry pieces of meat in a frying pan, add chopped onions and grated carrots. For beauty, you can add grated tomato. Transfer the contents of the pan to a saucepan of boiling water. Add peas to the boiling broth, and when they are half ready, add the chopped and washed dried champignons. 15 minutes before readiness, you can add potatoes - if desired. Season the soup with bay leaf, salt and ground black pepper. This hearty and tasty dish will decorate any table.

Mushroom soup with eggs

Mushroom soups are a real treasure trove domestic cuisine. Recipes can be changed by adding cereals, pasta, different vegetables and spices. One thing that remains constant is the deep flavor of the rich mushroom broth. Make dried mushroom soup to add variety to your winter diet!

Video: how to soak dry mushrooms for mushroom soup

Mushroom soups are especially appreciated by gourmets. Due to the fact that they are prepared for future use, you can enjoy the first hot dish at winter time. Let's learn the subtleties and recipes on how to make dried mushroom soup.
Recipe contents:

The easiest way to prepare mushrooms for future use is to dry them. The dried product retains all the beneficial substances, and most importantly, the amazing aroma. It is because of the smell that it is better to cook mushroom stews not from fresh or frozen fruits, but from dried ones. Different types are suitable for soup edible mushrooms: boletuses, chanterelles, boletuses, but the undisputed favorite is porcini mushroom.

• When purchasing, choose good mushrooms. Their sure signs: thickness is about 5 mm. If the mushroom is too thin and crumbles when broken, then it will fall apart in the broth and give the soup an unappetizing cloudiness.
• A well-dried mushroom breaks and bends at the same time.
• The mushroom stretches and cannot break; it is not completely dried. In the stew, the product will be rubbery and slimy.
• If the mushroom cracks, it means it is overdried and the broth will taste bitter.
• To soften the taste of the soup, add delicate notes. At the end of cooking, add chopped processed cheese with creamy or mushroom flavor.
• Dried mushroom soups can be prepared with the addition of fresh, frozen or pickled fruits.
• The most common spices are pepper and bay leaf. Other spices will overpower the strong mushroom flavor.
• Adding crushed processed cheese with a mushroom or creamy flavor or sour cream to the soup at the end of cooking will soften the taste.
• Store dry mushrooms in paper bag, cardboard box or glass jar in a dry room. The dried fruits can be kept whole or in the form of mushroom powder ground in a blender.
• Before cooking, pre-soak dried mushrooms in hot water for 30 minutes or cold - for 1.5 hours.
• Use the water in which the mushrooms were soaked for soup. It is filtered through filtration (fine sieve or gauze) and poured into a cooking pan so that no sediment gets in.

• Calorie content per 100 g - 39.5 kcal.
• Number of servings - 4
• Cooking time - 1 hour 15 minutes

Ingredients:

• Dried white mushrooms - 100 g
• Onions- 1 pc.
• Vegetable oil - 2 tbsp.
• Carrots - 1 pc.
• Potatoes - 5 pcs.
• Salt - 1 tsp. or to taste
• Flour - 1 tbsp.

Step-by-step preparation classic recipe dried mushroom soup:

1. Pour boiling water over the mushrooms until they swell.
2. After half an hour, use a slotted spoon to catch them and rinse them under running water, and strain the mushroom infusion through cheesecloth.
3. Pour the mushroom infusion into a saucepan and add water, bringing the volume of liquid to 3 liters.
4. Chop large mushrooms, leave small ones whole. Place them in a saucepan and cook for about 40 minutes until they sink to the bottom.
5. During this time on vegetable oil sauté the onion cut into half rings and grated carrots. Add flour to the roast, stir and cook for 3 minutes.
6. When the mushrooms are ready, place the diced potatoes into the pan and fried onions with carrots. Cook for 10 minutes.
7. Leave the finished mushroom soup made from dried porcini mushrooms to steep for 10 minutes and serve with herbs and sour cream.

Ingredients:

• Dry mushrooms - 40 g
• Potatoes - 300 g
• Water - 1 liter
• Vegetable oil - 1 tbsp.
• Salt - to taste

Step-by-step preparation of lean potato cream soup from dried mushrooms:

1. Soak dried mushrooms an hour before cooking. Afterwards, catch the mushrooms and fry them in a frying pan in vegetable oil.
2. Drain the water in which the mushrooms were soaked through double-folded gauze to remove sediment.
3. Place into a saucepan fried mushrooms, fill them up mushroom broth and cook for half an hour.
4. During this time, peel the potatoes, cut them and boil them with salt. Afterwards, catch the potatoes and mash them with a potato masher or chop them with a blender.
5. Potato mass and potato broth place in a saucepan with mushrooms. Stir until the ingredients are evenly dissolved.
6. Season with salt, boil and serve.

Ingredients:

• Dried mushrooms - 200 g
• Milk - 1.5 l
• Champignons - 300 g
• Butter - 100 g
• Onions 3 pcs.
• Flour - 3 tbsp.
• Salt - 1 tsp.
• Ground black pepper - a pinch

Step-by-step preparation of creamy dried mushroom soup:

1. Soak dried mushrooms in a glass of boiling water.
2. Wash the champignons and cut into thin slices.
3. Peel the onions, chop them and sauté in a frying pan in butter until golden.
4. Add chopped champignons and soaked dried mushrooms to the onions. Continue frying for 10 minutes, add flour and cook, stirring for 2 minutes.
5. Pour the strained mushroom infusion and milk into the pan. Boil and lower the mushroom mixture. Reduce heat to low and cook, stirring occasionally.

Ingredients:

• Dried mushrooms - 50 g
• Potatoes - 4 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Flour - 2 tbsp.
• Bay leaf - 1 pc.
• Butter - for frying
• Salt - 1 tsp. or to taste

Step-by-step preparation of dried porcini mushroom soup in a slow cooker:

1. Cover dried mushrooms with water and leave for an hour. Then chop finely.
2. Chop the onion and carrots and fry in butter in a slow cooker in the “baking” mode.
3. Meanwhile, in a clean and dry frying pan, lightly fry the flour until golden brown and add to the slow cooker with the vegetables.
4. Peel the potatoes, wash them, cut them into cubes and place in a bowl. Add mushrooms and bay leaf. Season with salt, add water, close the multicooker with a lid, set the “stew” mode and leave the soup for 1.5 hours until the signal.

The aroma of dried mushrooms is amazing! It is enough to put just a few mushrooms in a two-liter saucepan with soup, and within 10 minutes the house will be filled with a thick mushroom spirit. Especially if you have porcini mushrooms (that’s what I have). Mushroom soup made from dried mushrooms is very easy to prepare. It is enough to add potatoes, onions and carrots to it to get an excellent, rich and hearty dish. No grains, noodles, or thickening with flour are needed. There is only one point that should definitely be taken into account when cooking soup. Dried mushrooms are pre-washed and soaked. If you did not collect and dry them yourself, but bought them in a store, then you cannot be sure that they were processed carefully. Unfortunately, store-bought mushrooms often contain sand. It is very difficult to wash it out of dried mushrooms. The sand comes off only when soaked. At the very end, when the mushrooms have already become soft, “rinse” them with your hands in the water in which they were soaked. Remember them with your hands. Let stand for 5 minutes. If there was sand, it will settle. Now carefully remove the mushrooms (they will float on top), and strain the remaining liquid through several layers of gauze. Remove the sediment and sand remaining at the bottom completely, but save the water - it will give that unique aroma that is why we love dried mushroom soup so much.

Ingredients:

• 15 g dried porcini mushrooms
• 300 g potatoes
• 50 g onions
• 40 g carrots
• 30 g butter
• salt - 1 tsp.
• bay leaf
• sour cream - to taste
• fresh dill

From specified quantity products will make 1.5 - 2 liters of soup.

How to cook mushroom soup from dried mushrooms

Place dried mushrooms in a strainer and rinse. Place them in a deep bowl and pour clean water. Leave the mushrooms to soak for at least three hours.

Rub the mushrooms thoroughly into the infusion with your hands. Take it out. Strain the infusion. Pour out the rest at the bottom.

Place the mushrooms in the pan where the soup will be cooked and pour in the strained mushroom infusion. Add clean water so that the total volume, including mushrooms and mushroom infusion, is 1.5-2 liters.

Bring the mushrooms to a boil. Now they need to be cooked over low heat for half an hour.

While the mushrooms are boiling, prepare the potatoes by peeling them and cutting them into small slices.

And also do some frying. Melt the butter in a frying pan, add onion, peeled and chopped into small cubes, as well as carrots, peeled and grated, into the hot oil. coarse grater. Fry, stirring, until golden brown.

When the mushrooms are cooked, add potato slices, fried onions and carrots to the pan. Add salt and bay leaf. You can add a little black ground pepper. Cook the soup for 20-30 minutes until the potatoes are completely cooked.

Serve the finished mushroom soup hot.

And be sure to flavor it with fresh sour cream. This is an amazing combination - mushrooms and sour cream; the taste of mushroom soup reveals itself in a completely different way if you add a spoonful of sour cream to the plate. And of course fresh herbs will never be redundant. IN in this case dill would be most appropriate.

The most in a simple way Their preparation for the winter is considered to be drying. When preserved they lose their beneficial properties. In this form they are used as a snack. But in order to make soup from fresh mushrooms they need to be dried.

Thanks to drying, they retain their beneficial properties, and most importantly, their aroma. Any edible mushrooms are suitable for making soup. But broths based on this porcini mushroom broth are more aromatic and tastier. During the harvest season, they are dried in an oven at 50 degrees during the day. You can string it on a thread and dry it slowly by hanging it over the stove.

Store them in a tightly closed glass container or paper bag. The storage room must be dry without exceeding permissible norm air humidity. Otherwise they will lose theirs nutritional properties and may become moldy. You can store them in the form of whole fruits, or you can grind them in a blender and store them in powder form.

Nutritionists believe that food in this form is absorbed faster by the human body. Universal broths are prepared using a broth made only from dried mushrooms and enhance the flavor only with pepper and bay leaves. This is due to the fact that other spices can “smear” the true aroma and taste qualities finished product. Modern chefs have developed not a single recipe with the addition of pickled mushrooms and sour cream. In the piggy bank culinary secrets Vast cooking experience has been accumulated.

For cooking, you should use small and not overripe ones. Then the aroma will be pleasant, and the taste will resemble the taste of fresh mushrooms. Some chefs recommend adding cream or grated cheese at the end of cooking to soften the pungency of the aroma. cream cheese. When preparing it with noodles, it should be heated in a frying pan before cooking. In this case, they will not boil, and the soup will not look like porridge.

It is important to consider the cooking recipe when preparing it, since the preparation of food for cooking is universal. The night before, dried mushrooms are soaked in water. room temperature. Alternatively, they can be soaked directly half an hour before cooking, but in hot water. After which the water is drained and the mushrooms are washed under running water. Well-softened mushrooms are cut into slices and brought to a boil. Then the water is drained and the base is prepared - broth. Next we present popular recipe– 5 pcs.

Recipe 1. Classic dry white mushroom soup

To prepare you will need:

• 100 gr. dried mushrooms,
• 2 l. water,
• 8 medium potatoes,
• one carrot, 2 tbsp. l. flour,
• pepper,
• any vegetable oil for frying,
• 1 onion,
• bay leaf and sour cream (to taste).

Pre-prepared mushrooms are cut into pieces and placed in boiling water. They should be cooked over low heat for about one hour. After this, add the chopped potatoes and carrots and cook for another 20 minutes. During cooking, frying is done. The onion is crushed and fried in vegetable (butter) oil. Sprinkle flour on top and mix well.

You need to make sure there are no lumps. Add 2-3 tbsp to the frying. l. sour cream (less possible), pepper to taste and bay leaf. The contents are added and salted. If you don’t like sour cream, then you don’t have to add it to the roast. It can be added in portions. After all, you are not cooking only for yourself. Perhaps your loved ones like soup acidified with sour cream.

Recipe 2. Soup from a composition of dried mushrooms

Potato soup is very tasty based on the composition of various dried mushrooms and storage technology. Dried, pickled and salted mushrooms are used for cooking.

In order to prepare this soup, the housewife will need:

• 3 l. water;
• 50 gr. dried porcini mushrooms;
• 300 gr. different types dried mushrooms;
• 8 potatoes;
• one onion and carrot;
• 150 gr. sour cream.

For frying, use vegetable or butter, pepper, salt, bay leaf to taste. Pre-prepared dried porcini mushrooms are crushed together with pickled and salted ones. This mixture should be simmered over low heat for about half an hour. Then add the potatoes and cook for another 15 minutes. While it is being prepared, they fry it. The carrots should be grated on a fine grater, the onion should also be chopped.

A mixture of onions and carrots is fried in oil (vegetable and butter). Add sour cream to the mixture and simmer for a few more minutes and season with spices to taste. Then the contents are added and cooked for another 5 minutes over low heat. Ready soup leave on the stove for up to 10 minutes.

Recipe 3. Vermicelli soup from dried porcini mushrooms

Another classic soup, prepared according to the recipe of our grandmothers, can be easily and simply prepared.

For the dish, as the recipe says, take:

• 70 gr. dried porcini mushrooms;
• 4 potatoes;
• one onion and carrot;
• 100 gr. spaghetti or thin vermicelli;
• 2-2.5 l. water.

For the soup you will need a composition of vegetable and butter for frying and spices to taste.

Dried mushrooms for soup must first be prepared by soaking them the night before in cold water. Cut the softened mushrooms into slices and put them in a frying pan and fry them a little in vegetable oil. Then we put them in boiled water. Cook them over low heat. After one hour of cooking, add potatoes to the mushroom broth. Fry chopped onion and grated carrots in a frying pan.

Add spaghetti or thin vermicelli to the soup and cook over low heat for about 2-5 minutes (depending on the thickness of the spaghetti). Then we season it with roasting and spices. Leave to cook over low heat for 2-3 minutes. The finished soup is left to stand for another 20 minutes. Served in portioned plates. If desired, you can add sour cream.

Recipe 4. Mushroom broth with chicken

Broth based chicken meat and dried porcini mushrooms can be easily “turned” into soup. To do this, you just need to add a few potatoes and 300 gr. more water. You can add vermicelli to this broth in portions. It is boiled separately and added just before serving.

This meat and mushroom base is prepared from 150-200 grams. dried mushrooms and two chicken thighs. Prepared the day before, chop them into slices and fry in vegetable oil along with one onion and grated carrots. Chicken thighs Place in boiled water and cook for 2-3 minutes. Then the water is drained and the thighs are simmered over low heat for half an hour. After this, take it out and add fried mushrooms along with vegetables to the meat broth.

The chicken meat cools and is cut into strips. Be sure to remove the skin of the chicken. If you do not want the broth to be too fatty, then skin the meat before cooking. Cook them in meat broth for about an hour. Then add the chopped meat and cook on fire for up to 5 minutes.

Recipe 5. Dietary mushroom soup

Excellent for dietary nutrition and for nutrition during fasting. It can be prepared from a mixture of dried mushrooms: porcini, boletus or honey mushrooms. Or you can use just mushrooms. The convenience is that this recipe can be used in the summer and prepared using fresh mushrooms. In preparing such diet soup you can make your own adjustments and experiment: add vermicelli or pearl barley. As for the latter, it must be pre-cooked before adding. To enhance the aroma, you can add a little butter in which the onions were fried.

For a three-liter pan of water you will need:

• 70 gr. dried mushrooms;
• 7-8 medium potatoes;
• one carrot;
• Spices to taste, butter or vegetable oil. They are usually prepared in vegetable oil and for fasting you can use butter if desired.

They take previously prepared ones and grind them. Cook them over low heat for up to one hour. Then add potatoes and carrots, cut into cubes.

Boil the soup for another 15 minutes. Then add any ingredients (vermicelli or pearl barley). Cook for another 5 minutes and season with frying onions and vegetable (butter) oil and add spices. After two or three minutes, it is removed from the stove and left for several minutes. If you did not add vermicelli or pearl barley, then when serving the dish you can use croutons as fillers.

These soups are very healthy dish V dietary nutrition, and in the daily diet. In fact, there is not a single recipe whose ease of preparation will allow every housewife to experiment and make the dish exquisite and unique.

Mushrooms are a natural source of many useful substances and microelements.

In terms of the amount of protein necessary for building the muscles of our body, mushrooms can be compared with beef, and in terms of the amount of essential enzymes and some organic acids they can give a head start to many other products.

Therefore, it is advisable to periodically include these forest gifts in your diet, especially since there is large number delicious dishes, which can be prepared from them - mushrooms fried in sour cream, mushroom salads and various snacks with mushrooms. And, of course, mushroom soup, which has an absolutely amazing taste.

At the same time, soup made from mushrooms just brought from the forest is less aromatic than from dried mushrooms. Gourmets know this very well and try to stock up on mushrooms in the summer so that they can always enjoy mushroom soup in the autumn and winter.

To prepare mushroom soup, any edible food will do. forest mushrooms– boletuses, boletus, boletus, porcini mushrooms, russula.

They can be dried and stored for a long time in a dry, dark place.

If you don’t like going into the forest to pick mushrooms, you can always buy them at your nearest store. Let's learn today how to cook soup from dried wild mushrooms so that you can please your loved ones at the family table.

The recipe is very simple and preparing this soup will not take you much time.

So, let's start cooking!

Ingredients

To prepare mushroom soup we will need:

• 2 handfuls of dry mushrooms;
• 1 onion;
• 0.5 cups pearl barley or buckwheat;
• 3 medium potatoes;
• 1 carrot;
• allspice and black peppercorns;
• parsley;
• salt.

Making mushroom soup

You can prepare soup either from whole mushrooms or from crushed parts, which are easy to obtain by simply breaking large mushrooms.

Some people prefer soup made from mushroom powder, which can be obtained by grinding dried mushrooms in a blender or coffee grinder. It turns out original puree, which is much easier to digest than whole mushroom soup, but still has the same nutritional value.

For richness, it is advisable to add a little grain to the soup. A handful of buckwheat or pearl barley works well for this. The cereal can be pre-fried in a dry frying pan. Although this recipe is not traditional, it also turns out very tasty.

Instead of cereal, you can add small pasta to the soup - stars or vermicelli filling.

In this recipe we will look at making soup with the addition of cereal.

1. Before starting cooking, dry mushrooms need to be filled with water and left to swell for 2.5-3 hours. Mushrooms soaked in water cook faster and turn out softer and tastier.

2. When the mushrooms are swollen, you can proceed directly to cooking. The water in which they were soaked must be filtered into a saucepan, then add clean water to 2/3 of the volume, add mushrooms, cereals and put on fire to cook.

For cooking, you can use meat broth prepared in advance. The soup will turn out even more satisfying and rich. But it will also contain more calories. If you are watching your figure, then you should take this into account.

Cook for 10-15 minutes (until the cereal is almost ready). Only after this add vegetables.

3. Wash the potatoes, peel them and cut them into small cubes, as shown in the photo below:

4. Peel and chop the onions with a knife, and grate the carrots.

Grinding carrots on a grater takes less time and grated carrots cook faster.

But, if you have a few extra minutes of time, it is better to cut the carrots into small slices. Such slices look much more beautiful on a plate.

You need to add chopped carrots to the pan a little earlier than grated carrots so that they cook properly and are not too harsh.

5. Some recipes advise that before the soup is ready, catch the mushrooms and fry them with onions, then add them back to the pan. Here we can advise you to focus on your taste. In any case, the soup will turn out very tasty.

1-2 minutes before complete readiness you need to throw a few peas into the soup allspice and add parsley. You can also add 1-2 bay leaves.

The soup should be served hot, placed in bowls and adding sour cream.