Mushroom soup can leave few peopleindifferent. It has a stunning aroma, a unique rich taste. In addition, mushroom soup is nutritious and healthy. It is irreplaceable during Lent, as well as in the diet of vegetarians, since mushrooms can compete with meat in terms of their nutritional value and are a complete source of protein. At the same time, they contain virtually no fat, which makes them suitable for dietary nutrition, in particular, for vascular diseases. In addition, mushrooms contain lecithin, which cleanses blood vessels from harmful cholesterol. They contain antioxidants, a lot of potassium, zinc, copper, as well as vitamins A, B, D, PP. You should know that the cap contains more nutrients, while the leg has relatively few vitamins and microelements. Mushroom soup recipes can be found in almost all cuisines of the world, and they are presented in a wide variety. This is explained, first of all, by the large number of types of edible mushrooms. To prepare a delicious mushroom soup, you need to understand that different mushrooms in the soup behave differently. The most aromatic soup is made from porcini mushrooms, aspen mushrooms, birch boletes and saffron milk caps. A less nutritious, but no less tasty mushroom soup can be made from champignons and oyster mushrooms. They are grown artificially, do not accumulate environmentally harmful substances and are widely used to prepare various dishes, including soups. Mushroom soup can be made from fresh, dried, frozen or salted mushrooms. To prepare the soup, fresh and dried mushrooms must be sorted. In this case, heavily contaminated and wormy fruits are removed from fresh mushrooms, and those infected with insect larvae, moldy and rotten fruits are removed from dried mushrooms. The caps of fresh mushrooms are cut off (except for champignons), the stems are cleaned, removing the lower part contaminated with soil. Then they are thoroughly and carefully washed with cool water. To prevent the champignons from darkening, they are placed in cold acidified water. Large specimens can be cut into smaller pieces before cooking. Dried mushrooms should be soaked in a small amount of cold water for several hours before cooking.

Variants of mushroom soups

Mushroom soup is usually prepared with broth,obtained during cooking. There are recipes that use vegetable broth or meat broth as a basis. Potatoes, carrots, onions, zucchini, noodles and various cereals can be used as additional ingredients: pearl barley, buckwheat, rice. Very tasty soups are obtained by adding shrimp, cheese and cream. The best spices that are recommended to season the soup are dill, parsley, onions, garlic. How to cook mushroom soup correctly to preserve the aroma of mushrooms? You should not add a lot of salt and bright spices, and to preserve the taste, it is not recommended to cook the dish over high heat. Depending on the consistency, mushroom soups are divided into the following types: classic soup, cream soup and cream soup. Recipes for each type differ in cooking technology. The first ones are prepared simply: all the ingredients are boiled in a certain order. To make a cream soup correctly, all the components must first be boiled, then chopped with a blender and mixed with broth. Cream soup with mushrooms is prepared using the same technology as puree soup, only with the addition of cream or butter. Below are the most popular recipes for easy-to-make and very tasty soups with mushrooms.

Soup with fresh mushrooms and potatoes

This is a recipe for a simple classic mushroom soup. To prepare it you will need the following ingredients:

• 500 g any fresh mushrooms (better white or oily),
• 1 onion,
• 1 carrot,
• 1 parsley root,
• 3-4 tbsp. l. sunflower oil,
• potatoes - 6-7 pcs.,
• 1/2 tbsp sour cream,
• Pepper, salt, dill - to taste.

To make mushroom soup, you needPre-prepared mushrooms cut into medium-sized pieces and fry in oil. Finely chop carrots, parsley and onions and sauté separately. Transfer mushrooms to a saucepan, pour 2 liters of hot water and cook for 30 minutes over medium heat. Then add diced potatoes and fried vegetables. Salt the soup, add pepper, bay leaf and cook for another 15-20 minutes. Add sour cream to the soup to taste, sprinkle with finely chopped herbs. You can make this dish more filling if you simply add noodles or any of the cereals - buckwheat, rice, pearl barley. You can diversify the recipe with other vegetables, which will make the soup even more delicious.

Soup with dried mushrooms and vegetables

To prepare mushroom soup according to this recipe, you will need the following products:

• 50 g any dried mushrooms,
• 1 onion,
• potatoes - 5 pcs.,
• 1 carrot,
• vegetable oil - 3 tbsp,
• 1/2 tbsp. sour cream,
• pepper, salt, dill.

Pre-soaked and washed driedCook the mushrooms for 1.5 hours over low heat. Strain the resulting broth, rinse the mushrooms in cool water and chop finely. Add diced potatoes, mushrooms and chopped carrots and onions fried in oil to the mushroom broth. Before the end of cooking, add pepper, bay leaf and salt. Season the finished mushroom soup with sour cream and dill.

Soup with mushroom ears

The dish according to this recipe turns out tasty and satisfying. It is prepared very simply and quickly. Ingredients that are needed to prepare mushroom soup with ears:

• dried mushrooms (any) - 100 g,
• 2 onions,
• 1 carrot,
• flour - 3 tbsp.,
• 1 egg,
• water - 1 tbsp.,
• vegetable oil - 100 g.

Boil the pre-soaked mushrooms untilsoftness. Strain the broth, rinse the mushrooms. Finely chop the onion and carrot, put in a small saucepan, add 50 g of butter, pour in water (1 cup) and simmer over low heat under a lid until the liquid has completely evaporated and the carrots are soft. Put the prepared vegetables in the broth, salt and boil it for 5 minutes. Finely chop the second onion and fry in the remaining oil until light yellow, add finely chopped mushrooms, salt, pepper and fry together with the onion. Add a little broth so that the mince is juicy. Make dough, knead it well, roll it out thinly, cut into squares with a knife. Put a little mushroom mince on each square, connect two opposite corners of the dough to form an ear, and pinch the edges. 15 minutes before serving the soup, boil the ears by placing them in hot broth. The cooked ears will float to the top. The soup can be served with sour cream.

Mushroom soup with cheese

Mushroom soup prepared according to this recipe,will not leave even the most demanding gourmet indifferent. It has a delicate taste, a wonderful aroma and is easy to prepare. You will need the following products:

• fresh mushrooms - 250 g,
• potatoes - 7 pcs.,
• 2 carrots,
• 2 cloves garlic,
• vegetable oil - 2 tbsp,
• 1 melted cheese,
• salt, pepper - to taste.

Prepared mushrooms, cut and fryvegetable oil until golden brown. Cut the potatoes into cubes and boil until tender. Peel the onion, carrot and garlic and fry until soft in oil. Then chop with a blender. Pour the potato broth into a separate bowl, mash the potatoes. Mix together the chopped vegetables and mashed potatoes, add 2 cups of potato broth and bring to a boil over medium heat. Pour in the grated processed cheese and cook, stirring, until completely dissolved. Salt and pepper the finished mushroom soup and let it sit covered for 5-10 minutes. Sprinkle with herbs before serving.

Soup from frozen mushrooms

It is not difficult to prepare such a dish, all the products are available, and the result is a mushroom soup that everyone likes: both adults and children. You will need the following ingredients:

• any frozen mushrooms - 0.5 kg,
• boiled pearl barley - 1 cup,
• frozen green peas - 1 cup,
• 1 onion,
• potatoes - 2 pcs.,
• parsley and celery roots - 100 g each,
• 1 carrot,
• 2-3 cloves of garlic,
• 3 tbsp. l. vegetable oils,
• salt, peppercorns - to taste,
• bay leaf - 3-4 pcs.,
• dill,
• sour cream for refueling.

Mushrooms must be defrosted first.Peel, rinse and dry the carrots, potatoes, onions, garlic, parsley root and celery root. Then chop the vegetables: cut the onion into half rings, and the carrots, parsley root and celery root into strips. Cut the potatoes into cubes and chop the garlic. Fry the onions in heated vegetable oil until golden brown, then add the defrosted mushrooms and simmer for about 15 minutes until all the moisture has evaporated. Boil the roots, carrots and potatoes in 2 liters of water until tender. Then add the onions and mushrooms, pearl barley and green peas. Immediately add the garlic, pepper, bay leaf and chopped dill. Cook the mushroom soup for 20 minutes, stirring occasionally. Add salt a few minutes before it is completely ready, cover with a lid and let it sit for a while. Pour into bowls and top with sour cream.

Soup with sauerkraut and mushrooms

This is a traditional Russian recipe. The mushroom soup is rich and nutritious. To prepare it you will need the following products:

• 30 g of dried mushrooms,
• 400 grams of sauerkraut,
• sunflower oil - 3 tbsp,
• flour - 1 tbsp,
• 2 onions,
• 1 carrot,
• 1 parsley root,
• bay leaf - 3 pcs.,
• salt, pepper - to taste.

Mushrooms, pre-soaked, thoroughlyWash, pour cold water, add onion and cook mushrooms until done. Finely chop onion, carrot, parsley, fry in oil, add sauerkraut, previously washed in cold water and squeezed well. Add a few spoons of mushroom broth, put bay leaf, pepper, salt and stew cabbage until soft. When cabbage is ready, pour in the rest of the broth. Fry flour in 1 tbsp. sunflower oil, dilute with mushroom broth, season cabbage soup with it, add chopped mushrooms and bring to a boil. Serve with sour cream and chopped herbs.

Soup from salted mushrooms with smoked meat

A very unusual mushroom soup with a piquant taste and aroma. Ingredients for preparing the dish according to this recipe:

• salted mushrooms - 200 g,
• smoked meat - 100 g,
• 1 onion,
• potatoes - 2 pcs.,
• 2 sprigs of celery,
• sour cream — 5 tbsp. l.,
• butter - 2 tbsp,
• tomato paste — 1 tbsp. l.,
• salt pepper.

Cut the mushrooms into pieces, finely chop the onion.Lightly fry the chopped meat in butter, add onion, mushrooms, tomato paste and simmer for 2-3 minutes. Then put everything in a saucepan with boiling water (1 l). Cut the peeled potatoes into small cubes and add to the soup. Salt, pepper, add bay leaf and cook under the lid until done. Pour the finished mushroom soup into bowls, season with sour cream and finely chopped celery.

Soup with vermicelli and champignons

An easy-to-make recipe, the dish turns out delicious and aromatic. Ingredients required:

• fresh champignons - 500 g,
• 2 onions,
• 1 carrot,
• 200 g of vermicelli "spider web",
• vegetable oil - 2 tbsp,
• salt, herbs - to taste,
• sour cream for refueling.

Wash the mushrooms, cut into 4 pieces and cook for 2l of water for 40 minutes over medium heat. Peel the onion and carrot, chop finely and fry in vegetable oil. Remove the mushrooms from the broth, chop finely and lightly fry together with the carrots and onions. First, add the vegetables and mushrooms to the boiling broth, then add the vermicelli after 5 minutes. Cook the mushroom soup for another 2 minutes, then let it steep. After half an hour, pour the soup into bowls, season with sour cream and herbs. A good addition would be white bread croutons fried in vegetable oil.

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