How to fry mushrooms and potatoes in a frying pan - recipes with photos step by step

Cooking: 50 minutes

Potato soup with mushrooms is a delicious and nutritious dish! And what an aroma comes during cooking! It's simply beyond words.

What mushrooms are best to use?

You can take any mushrooms that are available. Of course, with champignons the soup will not be as aromatic as with porcini mushrooms, chanterelles or other forest beauties.

I used assorted mushrooms. It contains boletus, boletus, and honey mushrooms. With it, the soup turns out to be nourishing and aromatic, with a multifaceted taste.

What to serve with

Potato soup with mushrooms is a dish in itself. But fresh herbs will only enrich it!

If desired, you can add sour cream or serve something hot with fresh baked goods, such as hearty puff pastries with meat or a fragrant baguette with cheese.

Potato soup with mushrooms recipe

Peel the potatoes. Leave a third whole, cut the rest into cubes.

Place all the potatoes in boiling salted water.

Fry the onion in sunflower oil.

We put carrots on it.

I had it grated and frozen. Or you can use fresh.

Next, add the mushrooms to the pan. Add salt, universal seasoning and fry together for 5-7 minutes.

I had them already boiled and frozen. If you take fresh ones, you need to boil them first.

Remove whole potatoes from the pan. Mash it into puree.

Add mashed potatoes, vegetables and mushrooms to the water.

Place the allspice and then the bay leaf into the pan. Boil for another 5 minutes.

The soup can be eaten immediately, but it is better to let it steep in a saucepan under a heating pad for 15 minutes.

Mushroom soup made from fresh mushrooms is one of the delicious varieties of first courses. Mushroom dishes are considered a recognized delicacy for most people. In Russia, mushrooms have always been at the head of the Lenten table.

Mushrooms are often called “forest meat”. They contain slightly less protein than meat, but more than cabbage and potatoes. But there is more fat than in beets, sugars and carbohydrates are almost as much as in the liver of an animal. There is more vitamin D than in butter.

To make the soup more tasty, you should boil the mushrooms properly. They should not be cooked on too low a heat or too high a heat. It is necessary to cook so that the broth only boils gently at a temperature of about 90-95 degrees C.

Mushrooms are difficult for the body to digest, so they should not be eaten by children.

Listen to the words that mushrooms have their own aromatic and taste qualities, so you should season the soup very sparingly. Seasoning that is too hot can drown out their specific taste.

Mushroom soup made from fresh porcini mushrooms

Find out the recipe for a delicious soup with the fragrant smell of the forest.

• porcini mushrooms – 300 g
• onion - 1 head
• carrots - 1 pc.
• dill greens
• potatoes - 6-7 pcs.
• bay leaf - 2 pcs
• peppercorns - 3 pcs.

Do not leave fresh mushrooms for a long time; they contain substances that are hazardous to health and even life. Sort through and start cooking immediately.

1. Peel, wash and cut the collected fresh mushrooms into pieces.

2. Pour water into a 3-liter saucepan, put in the mushroom pieces and put on fire. Add the peeled onion, bay leaf, peppercorns, salt to taste and cook for 15 minutes.

3. While the mushrooms are cooking, peel and grate the carrots, chop the herbs and cut the potatoes into cubes.

4. Fry the grated carrots quite a bit in a frying pan with vegetable oil.

5. Place the fried carrots into the pan along with the cubes of raw potatoes. Cook all the ingredients until the potatoes are ready.

6. Once ready, sprinkle the dill on top, stir, turn off the heat, and cover with a lid. Let the first dish brew for 30 minutes.

Fried potatoes with porcini mushrooms

Any feast will be decorated with fried potatoes with porcini mushrooms. This dish has excellent taste and amazing aroma.

• 500 gr. potatoes;
• 500 gr. porcini mushrooms;
• 2 onions;
• vegetable oil for frying;
• salt, ground black pepper, fresh herbs to taste.

We wash, clean and cut fresh porcini mushrooms into large pieces. Keep in mind that when frying, mushrooms greatly decrease in volume, so they can be cut quite large.

Advice! You should not add a lot of spices to a dish with porcini mushrooms; seasonings should not interrupt the natural aroma of mushrooms.

Peel the potatoes and cut them into bars, as for making French fries. The optimal slice thickness is 5-6 mm, length 3-6 cm. Cut the onion into thin half rings.

How to cook mushroom soup with onions

• onions - 300 g
• fresh mushrooms - 300 g
• butter - 2 tbsp. spoons
• 1 liter of broth
• salt pepper. (1 teaspoon flour)

1. Cut the washed and peeled mushrooms into strips and simmer in oil. Salt and pepper to taste.
2. Cut the peeled onion into pieces and fry over low heat until soft.
3. Pour the broth into the pan and bring to a boil.
4. When the onion is translucent and slightly browned, add it to the broth.
5. Add stewed and prepared mushrooms to the broth, stir and cook a little more. Mushroom soup is ready.

If you want the soup to be thicker, sprinkle with flour before adding them to the broth. Then cook with the broth for 10 minutes.

Serve the soup with cheese sandwiches.

To make the cheese slightly melt and brown, place them in an oven with top heating for a few minutes.

Recipe for mushroom soup with barley and fresh champignons

Make soup from the simplest ingredients and you will find out how delicious it is.

To prepare you will need:

• 100 g - pearl barley
• 300 g - potatoes
• 100 g - carrots
• 70 g onions
• 120 g - tomatoes
• 130 g - fresh mushrooms (champignons)
• 2 teaspoons dried parsley
• 5 pieces. - black peppercorns
• 2 pcs. - bay leaves
• salt, pepper - to taste

1. Soak pearl barley overnight in cold water, then rinse.

2. Pour the pearl barley into a pan, fill it with cold water and put it on the fire. After boiling, cook the cereal for 20 minutes. Then drain the water in which the cereal was cooked.

3. Meanwhile, finely chop the onion and grate the carrots on a coarse grater.

4. Place the chopped carrots and onions in a frying pan with heated oil and fry for 2 minutes.

To prevent peeled champignons from darkening, place them in water slightly acidified with lemon or citric acid.

5. Add the sliced ​​mushrooms to the carrots and onions and mix. Fry everything together for another 5 minutes.

6. Cut the tomatoes into small cubes.

7. Place the tomatoes in the frying pan with the vegetables and mushrooms, stir and continue to simmer.

8. Place the stewed vegetables with mushrooms in a saucepan.

9. Cut the potatoes into cubes and add to the vegetables. Pour in 1.5 liters of fresh water. Add spices and bay leaf, salt to taste. Cook everything together for 15 minutes.

10. Next, add boiled pearl barley, mix, leave for 15 minutes. Mushroom soup with barley is ready.

11. Pour the soup into bowls. Bon appetit !

Fried potatoes with frozen mushrooms

Fresh wild mushrooms can only be picked or purchased in season. But you can fry potatoes with frozen mushrooms all year round. You can buy such mushrooms in the store or prepare them yourself during the season.

• 5-6 potatoes;
• 200 gr. frozen mushrooms;
• 2 onions;
• salt, pepper to taste;
• vegetable oil for frying.

If the mushrooms are frozen whole, you will have to defrost them first and then cut them into slices. If the product is frozen, having previously been cut into small pieces, then it can be poured into the pan directly from the bag without defrosting.

To prepare the dish we need two frying pans. On one of them we will fry mushrooms and onions, on the other – potatoes.

Chop the onion as desired. Some people like to cut into thin half rings, others into cubes. Fry the onion when it starts to turn golden, add the mushrooms, fry until the juice has evaporated and the slices begin to brown. Salt and pepper the finished mushrooms to taste.

Separately fry the potatoes. To do this, cut the root vegetables into cubes. Heat vegetable oil in a frying pan and add the prepared potatoes. Fry, stirring, until the potatoes are ready. When the slices become soft, add salt to them. Add mushrooms and onions to the finished potatoes, mix and heat everything together for another five minutes.

Spubnitsa soup according to a folk recipe

In the Urals, mushrooms used to be called “lips.” Hence the name of the first dish. Usually they make sponge from fresh mushrooms.

• 100 g - peeled mushrooms
• 40 g - millet
• 20 g - onion
• 4 tbsp. spoons of sour cream
• 10 g - butter
• herbs and salt - to taste

1. Dip the prepared mushrooms into hot water at the same time as the washed millet.
2. Cook the mushroom soup over low heat until the millet is ready.
3. Fry the onion in oil with sour cream and salt.
4. Season the soup with fried onions and simmer slightly. The sponge is ready.

Puree with champignons in the microwave

If guests come unexpectedly, then potatoes with mushrooms in the MKV oven will be a lifesaver. After all, this dish is prepared in it for no more than 10-15 minutes.

Wash the potatoes well and dry. Poke a few holes in each, place in a bowl, cover and place in the oven. Set the average power.

While the potatoes are baking, fry the onions and mushrooms in oil. Add seasoning at the end.

Crush and finely chop the garlic and dill sprigs. Remove the frying pan from the heat, add the garlic and dill and stir. Remove the potatoes, check for doneness, cut in the middle and open. Place mushrooms inside.

Since there may be a different number of guests, it is worth keeping in mind how many and what products will be needed per person. So, it will be very easy to calculate the required amount of food. For one person you need to take:

• 2 large potatoes;
• 4 champignons;
• onion head;
• 50 g melted butter;
• 2 cloves of garlic;
• bunch of dill.

How to make salted mushroom soup

It is better to take brown champignons. They are more aromatic and tastier.

Delicious soup with fresh butter

1. Clean a full plate of fresh butter - 300 g.
2. Place the butter in a colander and pour boiling water over it.
3. Peel the onions and fry the mushrooms along with the onions. Add a spoonful of flour, stir.
4. Place the fried butternut squash and onions into a saucepan and pour in the meat broth.
5. 700 g - chopped potatoes, put into broth with butter and boil.
6. Season with fresh onions, salt, add sour cream and boil again. Mushroom soup with butter is ready.

7. You can add carrots. Bon appetit !

Mushroom soup from honey mushrooms with potatoes

Usually honey mushrooms are collected in large quantities and mushroom spawn is made for the winter. And not everyone knows that soup with honey mushrooms can be cooked and eaten with pleasure.

• 500-600 g - again
• 300 g - potatoes
• 1/2 cup sour cream (or 1 cup milk)

1. It is best to use small and young honey mushrooms with caps no larger than 2-3 kopeck coins for cooking.
2. Mushrooms are cleared of debris, washed and boiled for 20 minutes.
3. Potatoes are cut into cubes or cubes, added to honey mushrooms and cooked for another 20 minutes.
4. Mushroom soup is seasoned with sour cream and served hot.

The main secret of deliciously cooked potatoes

Everyone knows that the dish in question is quite simple to prepare, but not everyone knows that the most delicious fried potatoes with mushrooms and onions are obtained when both ingredients are fried separately from each other. Otherwise, they turn out to be crumbly and homogeneous porridge, which does not have the best taste.

Let's look further at a few simple recipes for fried potatoes with mushrooms and onions that can be put into practice.

A simple recipe for soup with fresh russula

This soup can be eaten by those whose health does not allow them to eat dishes made from other mushrooms. The soup is easily digestible, has a low juice strength, does not burden the liver, and has a beneficial effect on the functioning of the stomach.

To prevent peeled mushrooms from turning black, place them in salted water with a little vinegar.

1. Wash the russula (300 g) and cut into pieces.
2. Cut potatoes (300 g) into cubes, combine with russula and cook until tender.
3. 5-10 minutes before the soup is ready, add milk (1/2 cup).
4. Mushroom soup with russula and potatoes is ready.

How to cook mushroom soup with zucchini

For 200 g of fresh mushrooms you will need:

• 200 g - peeled zucchini
• 100 g - potatoes
• 40 g - carrots
• 14 g - parsley
• 30 g - green onions
• 80 g - tomatoes
• 20 g - butter
• sour cream - 20 g

1. Finely chop: zucchini, potatoes, mushrooms, carrots, parsley.
2. Separately fry the carrots and mushroom stems.
3. 2 minutes before the end of cooking, add chopped green onions.
4. Boil the chopped mushroom caps in water or broth for 30-40 minutes. Add fried mushroom stems, carrots and potatoes to them.
5. Place zucchini and tomatoes in mushroom soup 5 minutes before the end of cooking the soup.

Video on how to cook mushroom soup with cheese

You have looked at recipes for delicious fresh mushroom soups. Sour cream, finely chopped dill, and parsley are often added to soups. Cook with pleasure and diversify your daily menu.

Hi everybody! Today we will get acquainted with recipes for mushroom soup made from fresh wild mushrooms. I have prepared for you the most delicious options that I know and prepare myself.

In a good year, lovers of forest walks reap quite a harvest. Housewives salt them, for example milk mushrooms. They also pickle them like butter and honey mushrooms. And at the same time, it is absolutely impossible to resist preparing some dish from the fresh inhabitants of the forest.

This soup, although considered lean, easily replaces meat stews in its properties, since mushrooms also contain a large amount of proteins. Well, besides, it’s just very tasty and satisfying.

You will learn below how to prepare it correctly. The recipes are suitable for all edible mushrooms. You can even take frozen or dried ones. If you don’t have forest comrades on hand, then take champignons available to everyone in stores.

Video - Fried potatoes with wild mushrooms

After watching this video, you will learn how to simply and deliciously fry porcini mushrooms with potatoes. This short but very clear video will help even a novice housewife prepare the dish. Instead of white mushrooms, you can use other wild mushrooms or champignons.

I hope that today’s selection of recipes will be useful to you too. To avoid losing it, share it on social networks. After all, potatoes with mushrooms can be fried at any time of the year. This simple dish always helps out when you are short on time for cooking. All family members are always happy to see him.

I wish you new and successful discoveries on the culinary front. See you soon!

Author of the publication

offline 6 months

How to cook mushroom soup from fresh mushrooms with potatoes

In this recipe, I use porcini mushrooms as the main ingredient, one of my favorites. I love that they are so meaty, dense and don’t require much cleaning. Just clean off the forest dirt with a knife, rinse and cut.

Ingredients:

• Mushrooms - 200-300 gr
• Potatoes - 6-7 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Dill - 1 bunch
• Vegetable oil
• Bay leaf - 2 pcs.
• Peppercorns - 3-5 pcs.
• Salt - to taste

Preparation:

1. Peel the mushrooms, rinse, cut into pieces and cover with water. Place on the fire and after boiling, cook for 15 minutes. Then drain the first broth and rinse again.

2. Fill the washed mushrooms with clean water again, put on fire, add the peeled onion, bay leaves, peppercorns and salt. When the broth boils, cook for another 15 minutes. At this time, peel the remaining vegetables. Cut the potatoes into cubes and grate the carrots on a coarse grater. Finely chop the dill.

3. Place a frying pan on the fire, pour vegetable oil into it and heat it up. Then put the carrots there and fry until golden brown. When it reaches the desired condition, transfer it to the soup. Add chopped potatoes there and cook until the potatoes are ready. This is approximately 10-15 minutes.

During the cooking process, do not forget to remove the resulting foam.

4. At the end of cooking, add chopped dill to the pan, stir and cook for another 1 minute. Then turn off the heat and close the lid. Let the soup brew for about half an hour, after which you can serve it and invite your household members for dinner.

Mushroom soup from boletus and boletus

In my area, these mushrooms are the most common, at least I come across them most often in the forest, which is why we cook them more often than others.

Before you start cooking, be sure to clean the caps from forest dirt and scrape the stems with a knife. If they are already overripe, then it is better to remove the sponge in the caps, as they may contain larvae (ewww, disgusting). And young ones can be soaked for 30 minutes in salted water before cooking and then cleaned.

Ingredients:

• Forest mushrooms – 500 gr
• Potatoes - 4-5 pcs.
• Vermicelli - glass size
• Onion - 1 pc.
• Carrots - 1 pc.
• Salt - to taste
• Black peppercorns - 5 pcs.
• Dill - bunch

Preparation:

1. Just as in the first recipe, peel, chop and boil the mushrooms for 15 minutes after boiling. Then place them in a colander and drain the broth. Rinse them under running water. Peel and cut the vegetables. Cut the onion into cubes. Grate the carrots in a large dish. Cut the potatoes as you are used to, into cubes or cubes.

2. Next, fill the mushrooms again with clean running water and cook again for 30 minutes, remembering to stir and skim off the foam. While they are cooking you will have time to fry them. Heat a frying pan, pour sunflower oil into it and add onions. Fry it until golden brown.

3. When the required time for cooking the mushrooms has passed, add grated carrots and chopped potatoes. Cook for another 15 minutes, then add the fried onions and vermicelli. Add salt, stir and continue cooking for 5 minutes.

4. At the end of cooking, add finely chopped dill and cook for another 2 minutes. Then turn off the heat, cover with a lid and let it brew for a while. Pour the finished wild mushroom soup into bowls, add sour cream and serve for lunch.

How to prepare mushrooms

If milk mushrooms and milk mushrooms collected in the forest are used for food, they must first be soaked for at least 2 hours for two days. Before frying or baking honey mushrooms, boletuses, boletuses, and chanterelles, they must be properly boiled once or twice to avoid poisoning.

The butterdish or russula needs to remove the film on the cap. You need to wash wild mushrooms in cold water. Then you need to get rid of all the darkened, soft areas. White (boletus) is considered the safest for consumption.

Mushrooms that are sold in stores and supermarkets, such as oyster mushrooms and champignons, can be cooked without any special pre-treatment, only after thoroughly washing them under running water.

In our article with photos and videos you will find many simple ways to fry mushrooms and potatoes in a frying pan. We recommend trying any of them, depending on how much time you have and what products you have prepared. Each of the recipes is worthy of attention.

The most delicious recipe for fresh mushrooms with barley

I often prepare mushroom soup with the addition of barley. She should be prepared in advance for this process, which I will talk about in the description. This first course will be very satisfying, aromatic and incredibly tasty.

Ingredients:

• Mushrooms – 400 gr
• Carrots - 1 pc.
• Onion - 1 pc.
• Potatoes - 4-5 pcs.
• Pearl barley – 250 gr
• Vegetable oil - 30 g
• Butter - 30 g
• Dill - bunch
• Salt, pepper - to taste
• Bay leaf - 2 leaves
• Peppercorns - 5 pcs.

Preparation:

1. Barley should be boiled in advance. First, rinse it and fill it with water for 1-2 hours. Then rinse and place in a saucepan. Fill with clean cold water 1 to 3 and put on fire. After boiling, cook for 40-50 minutes, stirring occasionally.

2. Peel the vegetables. Cut the onion into small pieces. Cut the carrots into strips or grate them on a coarse grater, as you prefer. Cut the potatoes into not very large cubes. Peel, wash and cut the mushrooms into small pieces.

3. Heat a frying pan and add butter. Or, as in my case, take a thick-bottomed pan and do it directly in it. When the butter is melted, add the onions and carrots. Fry them until soft and then add mushrooms to them. Fry, stirring, for about 10-15 minutes.

4. Next, mix them in a saucepan with barley and potatoes. Fill with water and bring to a boil. When it boils, add salt, pepper, peppercorns, bay leaves and any other favorite spices. Mix everything and cook for 15-20 minutes until the potatoes are ready.

5. When everything is ready, finely chop the dill and place it in the pan. Stir, bring to a boil and remove from heat. Cover the pan with a lid and let it sit for at least half an hour. And then serve the delicious and aromatic mushroom soup on the dinner table.

Dried mushrooms with potatoes: recipe in a frying pan

First, rinse them under cold water.

Pour boiling water over it and leave to steam under the lid for a full 40 minutes.

Tackle the potatoes and onions.

Take two types of onions. Red will give a sweetish taste.

Let's start frying!

Then we will “attach” mushrooms to it. Everything will be cooked within 15 minutes.

About 5 minutes before the end, add as much salt and pepper as you like.

The time has come for the potatoes to brown. Everything is the same as described earlier.

A few minutes before you turn off the burner, add salt and “introduce” it to the mushrooms.

How do you like this turn? What if you cook, say, pork with dried mushrooms?

We will make a decoction of dried mushrooms for flavor, and add chopped champignons for volume.

I think it will be very tasty!

First, prepare the pork by adding salt, pepper and beating it a little.

Cut the champignons into cubes.

We'll do the same with the onion.

Chop porcini mushrooms soaked in cold water and strain the infusion.

We use a mixture of butter and vegetable oils.

We remove it into a plate. We're done with meat for now.

Now let's turn our attention to the mushrooms.

Fry them together with the onion.

Sprinkle with flour, add mushroom infusion along with cream.

Lower the meat and simmer until the sauce thickens.

Would you refuse such a dinner?

Fresh mushroom soup with melted cheese

This recipe makes a very light and tender soup. And most importantly, when it is cooked, the aroma is such that the household is already running to the kitchen and standing with their plates to try this incredibly tasty first course.

Ingredients:

• Water - 3 liters
• Mushrooms - 750-800 gr
• Potatoes - 7-8 pcs.
• Onion - 1 pc.
• Butter - 60 g
• Sour cream (or cream) - 2-3 tablespoons
• Processed cheese – 150 g (plus/minus)
• Vegetable oil - 3 tablespoons
• Salt - to taste

Preparation:

1. First, peel, rinse and cut the mushrooms into pieces. Also peel the potatoes and onions and cut them into cubes. Next, fry the onion in a preheated frying pan with melted butter. When it turns golden brown, send the forest dwellers to it and fry until all the moisture has evaporated, stirring occasionally.

2. At the same time, pour water into the pan and put the potatoes in it. After boiling, cook it for 15 minutes. In the meantime, when the liquid from the pan has all evaporated, add sour cream (or cream) and melted cheese. Stir and simmer for a couple of minutes.

3. Now the contents of the frying pan can be added to the pan with potatoes and mixed. Add salt, stir again and bring to a boil. After this, remove the mushroom soup with melted cheese from the heat. Set the table and invite the family to dinner.

Potatoes with champignons

What can you cook for dinner? The ideal option for a hearty and nutritious dish is fried potatoes with champignons and onions. In order to make the dish more piquant, you can use meat to prepare it.

At the first stage of preparation, you need to take the onion and finely chop it. Separately, you should cut a small piece of pork (it is advisable to take the one without veins and fat). Next, in one frying pan, you need to fry the onion until it turns golden. Place the meat on another roasting pan and, after waiting for it to completely evaporate, pour in a little vegetable oil. After the meat acquires a golden color, it must be removed from the heat.

Next, wash and chop 500 g of champignons. The mushrooms need to be dried and fried with onions until the moisture has completely evaporated - to do this, they must be processed under a closed lid for 10 minutes.

After all the auxiliary components are ready, you need to fry 9-10 potatoes, cut into bars, in a separate frying pan. After 10 minutes of cooking, you need to add meat, as well as mushrooms and onions, to the vegetable. After stirring, add salt to the mass, add ground pepper to it and, after simmering under the lid for another couple of minutes, remove from heat.

Video on how to cook delicious mushroom soup with potatoes and rice

I would like to present you with a slightly original recipe for mushroom soup. At the same time, it is prepared easily and quickly. You will learn how to cook it by watching the video recipe. And then stock up on food and start preparing this very tasty first course. I am sure that your family will be very pleased after tasting it.

Ingredients:

• Water - 2 liters
• Potatoes - 1-2 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Bell pepper - 1/2 pcs.
• Mushrooms - 100-200 gr
• Rice - 1 tablespoon
• Millet - 1 teaspoon
• Butter - 20 g
• Vegetable oil - 50 g
• Salt, ground pepper - to taste
• Curry - to taste
• Fresh herbs
• Cauliflower - several florets
• Bay leaf

That's all for me. Now you know how to properly cook mushroom soups so that they turn out incredibly tasty, aromatic and satisfying, which the whole family will enjoy with pleasure.

This aromatic and rich soup will appeal to even inveterate gourmets - after all, how pleasant it is to serve a plate of hot, delicious vegetable puree soup with potatoes and mushrooms.

We cannot ignore the fact that this dish can be given even to children and not worry about their tummies at all. The soup will also be useful for people with sensitive stomachs.

The article presents a recipe for creamy soup with mushrooms and potatoes.

Recipe with meat, onions and mushrooms

You can cook fried potatoes with different additives; this recipe contains meat, onions and mushrooms.

• 400 gr. potatoes;
• 300 gr. lean boneless pork;
• 250 gr. champignons;
• 1 onion;
• 2 tablespoons of vegetable oil for frying;
• 1 tablespoon butter (optional);
• salt, black pepper to taste.

Wash the pork, dry it, cut into small pieces. It is better to cut into thin strips, so the meat will cook faster. Heat vegetable oil in a frying pan and fry the pork until golden brown. You need to fry over high heat, stirring occasionally.

We wash the champignons. If the mushrooms are small, then they need to be cut into quarters. Cut large champignons into slices. Chop the onion into half rings.

Add mushrooms and onions to the fried meat, reduce the heat to medium and simmer the food for about 7 minutes. When the mushroom juice has evaporated and the champignon slices begin to fry, add thinly sliced ​​potatoes to the frying pan.

Stir and continue cooking. Fry until the potatoes are soft. Then add salt and pepper and mix. Let the pan simmer for another five minutes. The dish is ready.

Recipe for creamy mushroom soup with potatoes

Many housewives fell in love with this recipe for two reasons. Firstly, the recipe is easy to prepare - even a novice housewife can handle it. Secondly, the taste of this soup is exquisite and rich.

If you don’t know about the ingredients in a dish, it’s sometimes difficult to guess – but the taste is simply incredible!

Cooking time: 40-45 min.

Difficulty: medium.

Number of servings – 3-4 servings.

Nutritional value (per 100 g) total calorie content – ​​88.8 Kk. Proteins – 2.8 g. Fats – 2.2 g. Carbohydrates – 14.6 g.

Ingredients:

• potatoes 500-600 g;
• mushrooms (champignons) – 300 g;
• onions – 200 g;
• salt and ground black pepper to taste;
• cream (15-20% fat) – 500 ml;
• vegetable oil (for frying);
• herbs to taste (dill, parsley).

What you need for preparation:

• cutting board (preferably wooden);
• knife;
• medium sized saucepan with lid;
• masher;
• pan;
• wooden spatula;
• blender;
• bake.

Step-by-step cooking instructions:

1. The first step is to cook the mushrooms. Rinse the champignons well under running water, place them on a cutting board, cut them into small pieces and place them in a clean bowl.

2. The bulbs should be peeled and washed under running water. On a cutting board, finely chop into cubes (no more than 1 cm). Transfer to a clean plate.
3. The next step is potatoes. It needs to be cleaned and rinsed thoroughly with warm water. Cut into small pieces, add water so that the water completely covers it. You need to cook over high heat, and after boiling, switch the heat to medium (or slightly less than medium). Add salt, cover the pan and cook over medium heat for 25-30 minutes. Check periodically to make sure the potatoes are not cooked. Durum tubers take a little longer to fully cook. Check readiness with a fork - if the pieces are boiled and completely soft, you can remove the pan from the stove. The water from the pan must be drained completely. Mash the potatoes to a puree consistency.

• Finely chop or chop the onion, place in a frying pan with a small amount of vegetable oil and turn the heat to slightly less than medium. The onion should be fried until golden brown, stirring constantly so that it does not burn. After this, you need to add chopped champignons to the pan and add a little salt. Stir the ingredients and continue to fry until the mushroom liquid has completely evaporated. After cooking, the resulting frying should be cooled slightly.

• Place the cooled fried vegetables in a blender (turbo mode) and grind until smooth – this will take no more than 30 seconds.
• Place the resulting puree into a saucepan with crushed potatoes, add salt and pepper. Pour the cream into the resulting mass, mix everything in a blender and put it back on medium heat. From time to time you can stir the puree with a spoon so that it does not stick to the bottom and edges. The soup should only be brought to a boil, but under no circumstances should it boil.
• The finished dish is served to the table immediately after preparation - piping hot. If you chop finely chopped herbs into it, the taste will be even more rich. To do this, parsley or dill must be washed well and finely chopped. Bon appetit!

Tricks for selecting ingredients

How to cook fried potatoes with mushrooms so that the dish turns out to be as aromatic and tasty as possible? To do this, you need to combine the most compatible ingredients, as well as select them in the correct proportions.

Thus, experienced housewives recommend taking half as many mushrooms as potatoes (by weight, not volume). According to them, in this case the taste of the finished dish will be the most balanced.

This dish is especially tasty if it is prepared from new potatoes. In this case, it is better not to peel the root vegetables, but simply wash them and cut them into the desired parts.

As for mushrooms, they can easily be purchased in large supermarkets, as well as at the market. Moreover, stores often offer assorted mushrooms by weight, which can also be used.

Useful tips

Very tasty recipes: creamy soup with cheese and chicken, cheese and mushroom, poultry, seafood, liver. We prepare delicious mushroom soup with potatoes, as in the video:

Making a delicious casserole

To make an appetizing potato and mushroom casserole, you need to heat the oil, add chopped mushrooms, after a few minutes, garlic and simmer until the mushrooms become tender. Season with spices. Turn off the fire. In a large bowl, mix the potato slices, parsley, salt and pepper well. Place a quarter of the mixture into a greased pan. Place a third of the mushrooms on top. The layers alternate. Drizzle with cream and cover with aluminum foil. Bake for 40 minutes, remove the foil and bake again until golden brown.

For 1 kg of potatoes you need:

• a handful of shredded cheese;
• 300 g wild mushrooms;
• 3 table. spoons of butter;
• a glass of cream;
• 2 cloves of garlic;
• parsley, pepper, salt.

Don't forget about the slow cooker. You can cook excellent potatoes in any electric oven. You need to chop mushrooms, potatoes and onions in any proportion. First, fry the onion in melted butter in a multicooker on the “fry” program. Add chopped mushrooms, potatoes, salt and mix with onions. Cook the potatoes and mushrooms for half an hour in the “baking” mode. The recipe can be modified depending on the household cooking equipment you have.

How to cook mushroom soup with barley: step-by-step recipe