This delicious soup can be prepared with both fresh and frozen or dried mushrooms. The treat turns out to be especially aromatic and appetizing. It must be remembered that mushroom soup does not need a lot of spices. Spices can overpower its original flavor.
Frozen honey mushroom soup
Ingredients:
- frozen mushrooms - 230-250 g;
- potatoes - 2 large tubers;
- carrots - 1 pc.;
- onion - half of the head;
- ham (pork) - 130-150 g;
- dill - half a bunch;
- brown rice (dry) - half a glass;
- vegetable oil - 1 large spoon;
- tomato - 1 pc.;
- lavrushka - a couple of leaves;
- garlic, salt, spices - to taste.
Preparation:
Peel potatoes and cut into cubes. To fill with water. Send to simmer until soft. After about 10-12 minutes, add the rice, previously washed in several waters.
While the potatoes are softening, finely chop the onions and carrots. Send vegetables to a hot skillet with a little of any fat. Fry them until soft and lightly browned.
When the vegetables are slightly golden, add ham cubes and frozen mushrooms to them. Simmer all foods together for about a quarter of an hour.
Send lavrushka, mashed garlic, chopped dill to the broth with potatoes and rice. First, remove the skin from the tomato, and chop the pulp with a grater. The resulting tomato mass is also transferred to a saucepan.
Add frying last. Mix everything well and cook for 17-20 minutes. Cover the container with a lid. Let the treat stand, then serve with sour cream.
Cheese soup with honey agarics
Ingredients:
- frozen mushrooms - 180-200 g;
- any broth (vegetable, chicken and meat are suitable) - 1 l.;
- potatoes - 3-4 pcs.;
- processed cheeses - 2 pcs. (without additives);
- onions and carrots - 1 pc.;
- salt, any fat to taste.
Preparation:
Heat any fat in a skillet with high sides. Send honey agarics to it. Mushrooms do not need to be defrosted beforehand. The melted liquid will gradually evaporate from the pan.
Fry chopped onions and carrots separately until golden brown with a little fat. It is delicious to use butter for this. Send vegetable frying to the mushrooms. If you wish, you can make the taste of the dish more interesting by adding Bulgarian pepper, celery, zucchini to it.
In a large saucepan, bring the broth to a boil. Cook it for 5-6 minutes. Transfer the entire contents of the frying pan to the broth. Add potato strips immediately afterwards. Cook the almost finished soup until the last vegetable is well softened.
A couple of minutes before turning off the heating of the stove, put pieces of processed cheese into a saucepan. Stir the soup well until they are completely dissolved. Cheese slices should not stick together into lumps.
Serve the finished first course with fresh soft bread. You can sprinkle it with any chopped herbs to taste.
Chicken soup with honey agarics
Ingredients:
- purified water - 2 l;
- potatoes - 4-6 tubers (depending on size);
- onion - 1 head;
- carrots - 1 pc.;
- frozen mushrooms - 120-140 g;
- any oil - 2 large spoons;
- chicken legs - 3-4 pcs.;
- salt and aromatic herbs to taste.
Preparation:
The first step is to let the mushrooms defrost. While they are thawing, peel and cut the potatoes into cubes. Also prepare the rest of the vegetables. Only the onion should be chopped into cubes, and the carrots should be rubbed arbitrarily.
Pour purified water into a saucepan and dip the chicken into it. The meat can be pre-chopped or cooked whole. The first option allows you to prepare a more appetizing and aesthetic treat. After the water boils, cook the legs in it for 15-17 minutes.
First fry the prepared vegetables in a skillet with any oil until golden brown. Then add thawed mushrooms to them. Fry the products together for literally 3-4 minutes.
Send the toasted mixture to the base of the soup. Salt, add any aromatic herbs. The easiest way is to use a ready-made chicken soup mix. Cook it for about 20 minutes more.
Add a spoonful of sour cream to each portion of the soup for lunch. Sprinkle it on top with a pinch of freshly ground pepper.
With salted mushrooms
Ingredients:
- salted mushrooms - 180-200 g;
- onion - 2 heads;
- milk - 1, 5 tbsp.;
- pre-cooked eggs - 2 pcs.;
- potatoes - 3 tubers;
- garlic - 3-4 cloves;
- salt and your favorite spices to taste.
Preparation:
Cut the salted mushrooms into medium pieces. They do not need to be washed or otherwise processed. Immediately put the mushrooms in a saucepan and cover with water. For this amount of mushrooms, about 700 ml of liquid will be enough. Plain water can be replaced with any broth.
Cut the potatoes separately and cook. First, you need to cut it into cubes. Chop the onion into small cubes and fry in any fat until golden brown.
After about half an hour, add the vegetable frying to the mushrooms. Add almost cooked potatoes, egg cubes, milk. Pouring in the latter, you need to stir the soup especially vigorously.
Season with salt and spices to taste. Add crushed garlic. Warm up the ready-made soup for 5-6 minutes.
Turn off the heat and let the treat stand under the lid for about a quarter of an hour. Serve it deliciously for dinner with mayonnaise.
Honey mushroom cream soup
Ingredients:
- frozen mushrooms - 280-300 g;
- potatoes, onions - 1 pc.;
- cream (very fat) - a full glass;
- broth - 2 tbsp.;
- ginger - 1-2 pinches;
- butter to taste.
Preparation:
Chop raw potatoes at random. Pour it with water and send it to boil. In parallel, defrost the mushrooms in any convenient way.
Melt the butter in a cast-iron skillet. First, fry the onion pieces on it (you can even make them large, anyway, the soup will ultimately be mashed), then add the prepared mushrooms. Simmer the food together for about a quarter of an hour over low heat, covered.
When the potatoes are completely cooked and the contents of the pan are also completely cooked, send both masses to the blender bowl. Do not pour out the broth remaining from cooking the vegetable! Puree the composition until smooth.
Return cream soup to low heat. Dilute with potato broth to the desired consistency. Bring to a simmer and pour the cream into the soup
Without stopping stirring, turn off the stove and pour in the cream. At the same time, add all the ingredients remaining in the recipe. Ginger can be used grated or dried.
Heat the soup for a couple of minutes on the stove, but do not bring it to a boil. Serve with garlic croutons for dinner.
With buckwheat
Ingredients:
- onions, potatoes, carrots - all 1 pc.;
- honey mushrooms - half a kilo;
- dry buckwheat - 80-100 g;
- pepper, salt, oil - to taste.
Preparation:
Fill a soup pot with water. About 2-2.5 liters will be enough. Put it on fire.
Peel the onions and carrots, chop arbitrarily. Fry in a skillet with any oil until golden brown. When the vegetable mass has cooled down a little, transfer it to boiling water.
Sort out, rinse and cut mushrooms. Small mushrooms can be left intact. Pour them into a saucepan. Boil the contents of the container over medium heat for about a quarter of an hour. Next - thoroughly rinse the buckwheat (until clear water) and send it to the pan along with the potato cubes.
Salt and pepper the mass. You can use your favorite spices or ready-made mushroom soup mixes. Cook the treat until the potato slices are ready. Serve with thick thick sour cream or mayonnaise.
Dried honey mushroom soup
Ingredients:
- dried mushrooms - half a kilo;
- any small pasta - a full glass;
- potatoes - 2-3 tubers;
- white onion - 1 head;
- olive oil, salt and your favorite spices to taste.
Preparation:
Rinse the dried mushrooms first (several times), and then cover with water for 2-3 hours. During this time, they should soften. Remove the mushrooms from the liquid. Do not pour out water with honey agaric scent, it will still be needed! That is why it is important to rinse the mushrooms so thoroughly at the very beginning.
Heat olive oil in a skillet. Fry the prepared mushrooms on it. Blush them for at least half an hour over low heat. During cooking, the contents of the pan should be reduced by approximately 1.5 times.
Transfer the fried mushrooms to a saucepan with filtered water. Pour to them the liquid in which the honey agarics were previously soaked. It is she who will give the soup an amazing mouth-watering flavor. Salt the liquid immediately to taste.
After 10 minutes, pour potatoes and onions into the broth. All vegetables must first be peeled and cut. Potatoes - cubes or cubes. Onions - arbitrary miniature pieces. The latter can be lightly fried if desired in the oil left after the mushrooms.
After another 6-7 minutes add pasta. Small vermicelli is best suited for a treat. But, if the younger members of the family will try the soup, you can take, for example, pasta in the form of letters.
Keep the soup on low heat under the lid for about a quarter of an hour. Pour the treat into portioned plates. Season with sour cream and serve for dinner.
Lentil soup in pots
Ingredients:
- frozen mushrooms - 150 g;
- lentils - 150 g;
- potatoes - 2 tubers;
- onions and carrots - 1 pc.;
- soy sauce (classic thick) - ¼ tbsp.;
- salt and spices to taste.
Preparation:
Rinse all lentils thoroughly with running water. Next, put the product on a sieve or colander so that water is completely drained from it.
Peel and chop vegetables separately, except potatoes. For example, it is better to cut the onion into tiny cubes, and grate the carrots with medium to large divisions.
Peel the potatoes, cut into cubes or small cubes. Let the frozen mushrooms thaw at room temperature. Wash and chop finely if necessary.
Combine all prepared ingredients to taste. Add salt, favorite spices, soy sauce to them. The latter is an optional ingredient. He joins the composition at will.
Distribute the resulting mass into portioned pots. You need to choose heat-resistant ceramic dishes. Pour the thickened water over the top. It should not reach a little to the upper border of the pot.
Send the soup to the oven preheated to 190-200 degrees. In this case, the pots must be covered with lids. The exact cooking time will depend on the quality of the lentils. On average, soup according to this recipe is cooked for 40-60 minutes.
You can serve the treat directly in the pots, after sprinkling it with chopped green tea. Add sour cream and cream to the dish. It is especially delicious to try it with homemade dairy products.
