Recipes for making dry mushroom soup – Recipes

Home Mushroom soups

Mushroom and chicken soup is a classic base. You can serve this soup as a first course, or serve it as lunch or dinner with a sandwich or salad.

If using precooked chicken, add it to the soup 10 minutes before it's done.

This dish involves cooking chicken. For convenience, use chicken for this soup. An average chicken yields about 3 cups of chopped cooked chicken. We love fresh mushrooms for their earthy flavor, but if you're not a fan, this soup won't lose any flavor if you leave them out. Wild rice provides a bit of a "nutty" flavor, but it takes a while to cook.

For best results, you can cook the rice before adding it to the soup. Boil the rice in water for about 45 minutes, just be mindful of the rice to water ratio on each package instructions.

Once the grains are ready, pour out the remaining water. Then, on low for 4 to 5 minutes, combine the cooked chicken, celery, onion, garlic, wild rice mixture, and mushrooms together to create a flavorful sauce.

How to cook soup with champignons and chicken - 15 varieties

Classic soup with champignons and chicken
Creamy soup with chicken and mushrooms
Cheese soup with mushrooms and chicken
Chicken soup with mushrooms and noodles
Light chicken soup with homemade egg noodles and mushrooms
Creamy chicken mushroom soup
Chicken soup with mushrooms and egg
Chicken soup with bacon and mushrooms
Chicken soup with white beans and mushrooms
Chicken soup with barley and mushrooms
Chicken soup with mushrooms and white rice
Chicken soup with mushrooms, garlic and celery
Chicken soup with thyme and mushrooms
Chinese chicken mushroom soup
Mexican soup with chicken and mushrooms

With cream

The soup with mushrooms and cream has a delicate taste and creamy texture. The latter give the broth a pronounced aroma, beautiful appearance and greater nutritional value and satiety. For preparation, it is best to take champignons or white or heavy cream, and to thicken, add a little flour or mashed potatoes.

Ingredients:

onion – 1 pc.;
fresh champignons – 0.3 kg;
flour – 40 g;
water – 1.5 l;
potatoes – 4 pcs.;
dry dill – 20 g;
milk cream - a glass.

Chop the onion, fry in oil, add chopped champignons, cook for a few minutes, add flour, stir.
Boil water, add potato cubes, fry, salt, season with pepper and dill. Cook for a third of an hour.
Pour in the cream, boil, sprinkle with herbs.

Creamy soup with chicken and mushrooms

So cozy and comforting – very creamy. Preparing in 30 minutes from start is so quick and easy.

Ingredients:

Oil - 1 tablespoon
Chicken thighs – 1 pc.
Salt and ground black pepper
Oil - 2 tablespoons
Garlic - 3 cloves
Silicon mushrooms, thinly sliced – 200 g
Onion - 1 pc.
Carrots - 3 pcs.
Celery – 2 stalks
Thyme - 1/2 teaspoon
Flour - 1/4 cup
Broth - 4 cups
Bay leaf
Parsley - 2 tablespoons
Rosemary

Preparation:

Heat olive oil in a large saucepan over medium heat. Season the chicken thighs with salt and pepper, to taste. Add chicken to pan and cook until golden brown, about 2 to 3 minutes; postpone.

Melt butter in a saucepan over medium heat. Add garlic, mushrooms, onions, carrots and celery. Cook, stirring occasionally, until cooked through, about 3 to 4 minutes. Stir in thyme, about 1 minute.

Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaves and chicken thighs and cook, whisking constantly, about 4 to 5 minutes.

Stir until heated through, about 1-2 minutes. Add salt and pepper to taste. If the soup is too thick, add more broth.

Serve immediately, garnish with parsley and rosemary if desired.

Dried mushroom soup with rice

More and more often, in the vast expanses of modern cooking, you can find recipes borrowed from foreign sites. At first I was very skeptical about them. Either the products are the names of which I have never heard before, or they seem to be all familiar, but the combination is painfully unusual... But the desire to add variety to the everyday menu and the insatiable thirst for experimentation still did their job! I won’t say that I had all the ingredients described in the recipe below on hand, but I did find most of them. And so, after reviewing a dozen or two of these unusual recipes, I chose mushroom soup made from dried mushrooms with rice. I highly recommend you try this amazing dish!

To make mushroom soup from dried mushrooms with rice, you will need:

prepared turkey meat – 350-400 g turkey broth – 6 tbsp. mixed rice (wild and long grain) - 1 tbsp. dried shiitake mushrooms – 30 g fresh champignons – 230 g onions – 1 pc. garlic – 2 cloves sunflower oil – 2 tbsp. l. soy sauce – 1 tbsp. l. cream – 2 tbsp. l. fresh thyme ground black pepper salt for broth : turkey bones water - 10-12 tbsp. carrots – 3 pcs. onions – 1 pc. celery stalk – 2 pcs. black peppercorns salt

How to make mushroom soup from dried mushrooms with rice:

1. First of all, you should prepare the broth. To do this, place the turkey bones in a large saucepan and cover with water. Place the pan on the stove. Peel the carrots. Cut the celery stalk into medium-sized pieces. Place onions (no need to peel!), carrots, celery and black peppercorns in a saucepan. Salt the broth to taste. Wait until the liquid boils, using a slotted spoon or an ordinary spoon to remove the foam that appears on the surface after boiling. Reduce heat to low and simmer broth for 1.5-2 hours. Cool the finished broth and strain through cheesecloth or a sieve. 2. Place dried shiitake mushrooms in a bowl and pour in ½ tbsp. warm turkey broth. Leave the mushrooms for 10-15 minutes. 3. Pour the strained turkey broth into a clean saucepan and bring to a boil over medium heat. 4. Peel onions and garlic and chop finely with a knife. 5. Sort fresh champignons, rinse under running water and dry, placing on paper towels. Cut the mushrooms into slices (slices). 6. Heat sunflower oil in a frying pan or saucepan. 7. Place chopped onions in a frying pan with heated oil and, stirring, fry for 2 minutes until the vegetable is soft. 8. Add chopped garlic to the fried onions, fry the vegetables for another 1 minute. 9. Place chopped champignons in a frying pan with onions and garlic, mix everything and cook for 3-4 minutes. Season the mushroom mixture with soy sauce, salt and ground black pepper to taste. 10. Pour the rice mixture into a saucepan with boiling broth and add the soaked shiitake mushrooms (along with the liquid). Also add a mixture of champignons with onions and garlic to the soup. Stir the food and cook for about 20 minutes until the rice is soft. 11. Cut the finished turkey meat into small cubes. 12. Wash fresh thyme, dry, finely chop. 13. Add cooked turkey meat, thyme and cream to the soup. Stir the dish again, heat for 2-3 minutes and remove from heat. 14. Pour hot dried mushroom soup with rice into portioned bowls and serve immediately.

To prepare mushroom soup according to this recipe, you can use turkey meat prepared in any way: boiled (usually or steamed), baked (in the oven, on the grill). Alternatively, you can boil the whole turkey carcass - in this case, you will have both broth and meat at once. In order to make the soup more original in taste, I recommend thickening it slightly with flour. For this, 1-2 tbsp. l. tablespoons of wheat flour (the amount depends on the desired thickness of the dish) should be diluted in a small amount of broth, water or milk, stir thoroughly (so that there are no lumps left), then pour the resulting mixture into the pan with the soup and mix the food well. Don’t be upset if you don’t have shiitake, because porcini mushrooms will undoubtedly be a worthy alternative. Before serving, each serving of mushroom soup with rice can be decorated with fried slices of champignons and sprigs of fresh herbs.

Cook with pleasure and bon appetit!

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Cheese soup with mushrooms and chicken

Everyone's favorite combination of mushrooms and cheese in this wonderful chicken broth.

Ingredients:

Processed cheese – 2 pcs.
Chicken – 400 g
Carrots – 1 pc.
Onion – 1 pc.
Spices
Parsley
Mushrooms – 300 g

Preparation:

Fry chopped onions and carrots in a frying pan.

Boil chicken meat. Remove the meat and strain the broth. Shred the meat and return to the pan.

Add spices. Fry the mushrooms and add to the soup. Cook for 30 minutes.

Add grated processed cheese and stir for 4 minutes.

Chicken soup with mushrooms and noodles

Everyone loves noodle soup, but when combined with mushrooms and chicken, it brings back memories of a carefree childhood with simple dishes.

Ingredients:

Chicken – 300 g
Pepper - 10 peas
Berries
Bay leaf – 2 pcs.
Chicken broth - 8 cups
Onion - 1 pc.
Carrots - 4 medium
Celery - 3 stalks
Oil - 1 tablespoon
Silicon mushrooms – 300 g
Noodles – 200 g
Salt and pepper
Fresh parsley

Preparation:

Clean the chicken. Boil. Butcher. Strain the chicken broth.

Return the chicken meat to the broth. Add spices, berries and bay leaf.

Add fried mushrooms and onions.

Chop the carrots and add to the soup.

Also chop the celery and place it in a saucepan.

Cook for 30 minutes. Add noodles and cook for another 8 minutes.

Add parsley and serve.

Mushroom soup with rice, recipe

I will use them. If you took frozen ones, do not thaw them first, put them in the pan “as is”. Ingredients :

300 grams of fresh champignons;
2 potatoes and onions;
3 tbsp. spoons of rice;
carrot;
1 tbsp. spoon of vegetable oil;
salt;
ground black pepper;
Bay leaf;
2-2.5 liters of water.

To prepare mushroom soup with rice and potatoes, take the required amount of cereal and rinse it several times.

Peel, wash, prepare vegetables:

cut the potatoes into cubes;
chop the carrots into strips;
onions - in half rings.

Wash the champignons and cut into small pieces, maybe slices if the mushrooms are small.

Boil water, add potatoes and washed rice to the boiling water. Wait until the broth boils again, skim off the foam. Cook for 15 minutes.

At this time, pour vegetable oil into a heated frying pan. First sauté the onion half rings, then add the carrots to it, after a minute add the mushrooms to the vegetables.

While the cereal and potatoes are cooking, saute the mushrooms over low heat. Place the mushroom frying from the frying pan into the pan, add salt, pepper, and bay leaves. Boil for 3 minutes.

Turn off the stove, season the mushroom soup with rice and potatoes with herbs. Leave it to steep under the lid for another 15 minutes. Then pour into plates and serve for lunch.

The main thing in preparing mushroom soup with rice and potatoes is not to overcook the cereal, otherwise the food will turn into porridge. If you are concerned about overcooking the rice, cook it separately. Add the cereal to the mushroom soup with rice and potatoes at the end of cooking.

Light chicken soup with homemade egg noodles and mushrooms

This is a lighter version of noodle soup. The egg noodles are very tender and go well with the chicken broth.

Ingredients:

Chicken – 650 g
Onion - 1 pc.
Carrots - 1 pc.
Mushrooms – 120 g
Greenery
Spices
Egg noodles – 200 g

Preparation:

Boil the chicken. Remove and cut. Strain the broth. Return the chopped meat to the broth.

Fry mushrooms and onions.

Chop the carrots.

Add everything to the soup. Cook for 20 minutes. Add egg noodles and cook for 3 minutes.

How to cook mushroom soup

How long to cook

Appetizing photos and videos accompany every recipe for soup with fresh mushrooms found online. This makes life much easier for a novice housewife who may not be able to cope with such a complex dish. Thanks to step-by-step instructions, it’s easy to understand how to process one or another component, in what order they should be placed in a pan, and what to season the finished dish with.

There are many recipes for mushroom dishes that are cooked using champignons, oyster mushrooms or wild mushrooms. Slightly less common options for preparing broth are honey mushrooms, boletus and chanterelles. They have a less rich taste, so it is better to fry them with potatoes. White and boletus mushrooms have a pronounced aroma, which is ideal for cream soup.

It will be useful for novice cooks to familiarize themselves with the recipe for how to make soup from fresh porcini mushrooms. It will be simple if you follow every instruction, observing the technology and execution order, and maintain the composition. To make the dish look good and tasty not only in life, but also in the photo, it is recommended to decorate it with parsley and sour cream.

Ingredients:

fresh porcini mushrooms – 0.4 kg;
potatoes – 4 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
vermicelli – 80 g;
parsley - a bunch;
water – 3 l;
bay leaf – 2 pcs.

Cooking method:

Wash the caps and legs, peel them, cut into cubes.
Boil water with bay leaf, add mushroom pieces, cook for half an hour.
Cut the potatoes into cubes, chop the onion, grate the carrots coarsely.
Add potatoes to the broth. Cook for 10 minutes, then the onion, after 5 minutes the carrots, and after the same amount of time the vermicelli.
Cook for 5 minutes, turn off the heat, remove the bay leaf.
Serve with chopped parsley.

To make cooking mushroom soup easy for any cook, you need to follow these tips:

mushroom soup made from fresh mushrooms goes well with garlic, celery, parsley root, khmeli-suneli, tarragon;
olive oil, dry white wine, hard or processed cheese add piquancy to the taste;
the recipe allows the use of millet, rice or even turnips instead of potatoes;
To prevent the dish from becoming bitter, fresh mushrooms need to be washed several times and cooked in a slow cooker.

Creamy chicken mushroom soup

This creamy chicken and mushroom soup is full of flavor, diced chicken breasts, carrots, celery and fresh chopped mushrooms. Towards the end of the cooking time, add heavy cream.

Ingredients:

Unsalted butter - 2 tablespoons
Olive oil - 1 tablespoon
Chicken breast – 1 kg
Carrots - 1/2 cup
Celery - 1 large
Mushrooms – 300 g
Garlic - 1 clove
Onion - 4 pcs.
Flour - 2 tablespoons
Broth - 4 cups
Spices
Cream - 3/4 cup

Preparation:

Make a broth by boiling the meat. Remove the meat and cut it. Set aside. Season the broth with spices.

Fry onions, garlic, carrots and mushrooms in a frying pan. Chop the celery.

Separately, fry the flour with butter. Add vegetables.

Mix everything in a saucepan and cook for 15 minutes.

Recipes for fresh porcini mushroom soups

The first recipe in which we will figure out how to cook mushroom soup will include potatoes. It is with this root vegetable that the first dish will be satisfying and complete in its own way in terms of taste. To do this you need to buy:

fresh porcini mushrooms - 250 g;
water for broth - 1.5 l;
potatoes - 400-410 g;
rock salt for soup;
onions and fresh carrots - 75-80 g each;
black pepper, bay leaf;
butter in a frying pan;
any greens for dressing.

Wash the examined and processed mushrooms and add water to the pan. Boil and after 8-10 minutes carefully drain the broth. Return by adding one and a half liters of clean water. Place laurel inside. While the whites are cooking, peel all the root vegetables.

Add rock salt and black pepper to mushroom soup made from fresh porcini mushrooms with potatoes. Simmer for about 20-25 minutes, and then pour any greens chopped on a dry cutting board onto the surface. Mix and cover tightly. Turn off, then leave until served.

With porcini mushrooms you can make a very tasty first course with the addition of a variety of cereals. It is better to introduce them together with raw or fried potatoes with onions and carrots. It could be pearl barley, rice, millet, couscous or buckwheat. The choice is yours!

The next option for fresh mushrooms is soup with porcini and pearl barley. This first option is very popular when it is important to make a satisfying and inexpensive lunch. It is important to cook the cereal correctly so that it does not remain raw and is not overcooked. To do this, it is recommended to steam it in advance in boiling water, which will soften the grains and wash away excess dust. For this soup you need:

pearl barley - 1/2 cup;
water for cereals, mushrooms and broth;
potatoes - 240 g;
fresh porcini mushrooms - 195 g;
vegetable oil for vegetables;
carrots and onions - 75-80 g each;
mushroom spices, rock salt;
half a bunch of parsley.

Sort the pearl barley, removing pebbles and any debris in the process. Pour into a bowl and pour boiling water into it. It should cover the cereal by a couple of fingers. Set aside without covering.

Peel potatoes, porcini mushrooms, carrots and onions. Wash everything. Grind into cubes, plates and shavings, respectively. Place the frying pan on the stove and pour just a little oil inside. Heat for a minute.

Add the four ingredients listed inside and fry for approximately 10-12 minutes. Now pour about two liters of water into a clean pan. As soon as the liquid begins to bubble, carefully transfer the contents of the frying pan. Also drain the cooled liquid from under the cereal. Add slightly swollen pearl barley and salt to your taste (about 2 tsp). Season with spices.

Stir and simmer for no more than half an hour until the cereals and potatoes are ready. Finally, chop the parsley and then add it to the mushroom soup made from fresh mushrooms. Cover tightly and turn off the burner under the pan. Serve after letting sit for at least 30 minutes.

We figured out how to cook soup from fresh mushrooms and potatoes. But what other first thing can you cook? If you don't want to add grains to make it more nutritious, add vegetables to the recipe. Similar soups are made from porcini mushrooms with cabbage, zucchini, bell peppers and/or fresh tomatoes.

Chicken soup with bacon and mushrooms

Hearty and savory with hearty bacon and tender mushrooms in a warming chicken broth.

Ingredients:

Bacon – 4 slices
Onion – 1 pc.
Mushrooms – 300 g
Broth – 1 l
Worcestershire sauce
Pepper flakes
Chicken – 1 pc.

Preparation:

Fry bacon in oil until crispy.

Fry mushrooms with onions.

Stir red pepper flakes and cooked chicken into chicken broth and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 5 minutes.

Chicken soup with white beans and mushrooms

Packed with protein, this soup is great for healthy eaters or as a light meal when you're sick.

Ingredients:

Chicken – 650 g
Onion - 1 pc.
Carrots - 1 pc.
Mushrooms – 120 g
Greenery
White beans – 100 g

Preparation:

Soak the beans in water for 4 hours. Drain, rinse and cook the beans.

Separately prepare chicken broth. Shred the chicken and return it to the broth. Add beans. Season with spices.

Fry carrots, mushrooms and onions. Add to broth.

Cook for 24 minutes. Decorate as desired.

From champignons

The simplest recipe that any housewife can easily make is champignon soup. You can buy them in any store or market, and in the end the prepared dish will have a pleasant aroma and excellent taste. This is a hearty meal that can easily become a complete meal. The chowder is well served, accompanied by garlic croutons, sour cream and fresh dill.

Ingredients:

fresh champignons – half a kilo;
rice – 50 g;
onion – 1 pc.;
potatoes – 2 pcs.;
dill – 30 g;
sunflower oil – 50 ml;
water – 2 l.

Wash the champignons, cut in half, add water. Cook covered over medium heat for 35 minutes.
Chop the onion and fry in oil until golden brown.
Cut the potatoes into cubes, put them in the broth along with the rice and leave for a quarter of an hour.
Place the fried onion and chopped parsley into the pan, add salt.
Close the lid and leave for 5 minutes.

Chicken soup with barley and mushrooms

This healthy chicken soup recipe is filled with hearty root vegetables and whole grain barley.

Ingredients:

Olive oil
Leeks - 3 medium
Garlic – 3 cloves
Carrots – 2 pcs.
Mushrooms – 300 g
Shiitake mushrooms – 200 g
Salt pepper
Chicken thighs – 300 g
Sherry vinegar
Barley – 60 g
Thyme

Preparation:

Fry carrots, garlic, onions, leeks, and all the mushrooms in a frying pan in oil.

Separately cook the chicken thighs. Shred and return the meat to the broth.

Add all ingredients. Add barley and cook for 20 minutes.

Chicken soup with mushrooms and white rice

It's so cozy, so calming. Not to mention, the soup is filled with healthy veggies and wild rice, plus mushrooms for bonus flavor.

Ingredients:

Olive oil - 1 tablespoon
Onion - 1 cup
Celery - 1/2 cup
Mushrooms – 300 g
Garlic - 2 cloves
Broth - 5 cups
Chicken, chopped and boiled - 3 cups
Parsley
Rice mixture – 100 g

Preparation:

Heat a large skillet over medium; add oil.

Add onion and next 3 ingredients.

Sauté 4 minutes or until vegetables are soft; add water. Combine vegetables, broth and remaining ingredients.

Cook over low heat for 2 hours or until the rice is tender.

Chicken soup with mushrooms, garlic and celery

The soup has the aroma of roasted, almost burnt garlic, which adds piquancy to the dish.

Ingredients:

Peanut butter - 3/4 cup
Red pepper
Sesame
Szechuan pepper, chopped
Garlic - 4 cloves
Salt, to taste
Oil - 2 tablespoons
Shallots – 2 pcs.
Mushrooms – 200 g
Broth – 1 l
Celery – 4 stalks
Fish sauce
Chicken meat – 200 g
Juice of 1/2-1 lime, to taste
Spices
Oil

Preparation:

Make crispy chili oil: Heat peanut oil, red pepper flakes, Szechuan pepper and garlic.

Bring to a boil and cook until the red pepper flakes are dark brown and the sesame seeds are golden brown and toasted, 15 to 20 minutes. Set aside.

For the extra chili oil, let it cool completely before transferring it to a glass jar and refrigerating it.

Heat oil over medium heat. Add garlic and cook for 2 to 3 minutes. Using a slotted spoon, remove garlic and drain on a plate lined with paper towel. Season with salt and set aside.

Add the shallots to the same pot and season with salt. Cook, stirring occasionally, until the shallots are lightly browned. Add mushrooms, seasoning them with salt. Cook, stirring occasionally, until browned and completely softened, about 4 minutes. Add broth, bring to a boil and cook for 30-40 minutes. Once the broth is still good, add the chopped celery and chicken. Cook until the celery is soft. Serve with celery leaves, cilantro, a generous dollop of chili oil and toasted garlic.

Chicken soup with thyme and mushrooms

Creamy chicken is enhanced by the warm flavors of sherry, thyme and Worcestershire sauce in this super quick dish, made with fresh ingredients in less than half an hour.

Ingredients:

Olive oil - 2 tablespoons
Fillet – 200 g
Onion - 1 pc.
Garlic - 1 clove
Celery – 2 sticks
Mushrooms – 250 g
Thyme - 1 tbsp.
Sherry - 1 tablespoon
Worcestershire sauce - 1 tbsp.
Broth – 700 ml
Cream - 4 tablespoons

Preparation:

Cook the broth.

Fry the chopped fillet with garlic, onions and mushrooms. Add thyme and sherry. Add Worcestershire sauce.

Transfer everything to the broth. Add celery and cream.

Chinese chicken mushroom soup

This Chicken Mushroom Soup is delicious, healthy, warm, rich and light. All it takes is 10 simple ingredients.

Ingredients:

Shiitake mushrooms - 20 pcs.
Water - 8 cups
Dried berries - 2 tablespoons
Chinese herbs - 4 handfuls
Chicken - 1 pc.
Oil - 1 tablespoon
Ginger
Onion – 1 pc.
Salt

Preparation:

First, wash the dried Shiitake mushrooms a couple of times and rinse thoroughly. Then soak them for 6 hours. Cut off the stems.

Add dried goji berries to the pan. Bring to a boil on high and then immediately reduce the temperature to low.

Prepare the chicken. Wash the chicken and pat dry with a paper towel. Trim and reserve chicken breasts for another dish. Cut the rest of the chicken into large pieces. Set aside.

Once the soup has cooked for 30 minutes, heat a saucepan over medium heat until it begins to smoke slightly. Turn the heat to medium and add the oil and ginger slices.

Cook for a minute or two.

Spread the oil around the wok. Then cut the chicken into a single layer and lightly beat before stirring. Turn off the heat.

Add chicken to pan. Add wine and lid. Boil for another 30 minutes over medium heat. Add salt to taste and sprinkle with chopped onion before serving.

How to cook mushroom soup

The first stage of the process of how to cook mushroom soup from fresh mushrooms will be the competent selection of the main components. When purchasing, you should pay attention to the appearance - the cap of any type should be elastic, without damage or looseness. If you buy champignons, they should be light white, with a whole stem.

To make a delicious mushroom soup from fresh mushrooms, you need to use the purchased ingredients immediately. If you leave them to be stored, the taste of the broth will not be as rich, and its color will not be appetizing. You can use any broth for cooking - plain water, vegetable broth, beef broth, pork broth. It is especially tasty to make the dish with chicken broth.

How long to cook

https://www.youtube.com/watch?v=ytpressen-GB

Having selected the ingredients and decided on the dressing, the question arises of how long to cook wild mushrooms for the soup. The cooking time depends on the type of ingredients used. Champignons are the fastest to cook because their flesh is tender and easily boils to the desired consistency. White and boletus boletuses take the longest to cook, because first you need to boil them separately and then add them to the rest of the ingredients. On average, cooking takes an hour.

Hearty dishes are cooked on the stove, in a slow cooker and in pots in the oven. You can also cook the soup over a fire during a picnic or hike.

Recommendations:

Forest gifts are divided into several edible categories. Some species can be safely consumed raw, others only after prolonged soaking and heat treatment, and some are deadly poisonous. Therefore, unfamiliar mushrooms should not be eaten.
For soup, use vegetable, meat or fish broth.
Before cooking, mushrooms are cleaned and washed in running water. Large ones are cut into cubes, and crayons are placed whole in the pan. Sometimes the preparations are first fried in vegetable oil.
Dried mushrooms are pre-soaked in cold water for 2-3 hours.
Cream soups are made from mushrooms, cheese, cream and onions. The products are cooked until cooked, then blended with a blender. For taste they add dry white wine, nutmeg, pepper and herbs. The finished dish is decorated with olive oil and slices of whole champignons.
Delicious solyankas and rassolniks are made from pickled mushrooms and salted milk mushrooms.

Soups are served with sour cream, onions and bread.

Mushroom dishes are low in calories, so they can be included in the diet menu.