Mushroom soup made from fresh mushrooms - recipes for simple delicious homemade soups

Most chefs know how to make mushroom soup, but not everyone has the secrets of cooking a delicious, aromatic dish that will excite your appetite even from the photo. All family members will definitely appreciate the taste of this first dish, which will saturate the body and give strength and energy. It will take no more than half an hour to prepare a dish of fresh mushrooms, so this is a quick recipe.

How to cook mushroom soup

The first stage of the process of how to cook mushroom soup from fresh mushrooms will be a 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. When purchasing forest mushrooms - porcini, honey mushrooms, boletus, chanterelles - it is important to make sure that they are not poisonous and will not cause poisoning. Real specimens do not have a petticoat on the stem; the hat plates are smooth and light-colored.

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 mushroom soup

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.

Soup “Autumn Gifts”

This recipe for mushroom soup is considered a classic and is one of the traditional dishes in many families. To prepare it, you don’t need to specifically look for ingredients, since all the required vegetables are usually already in the refrigerator.

Ingredients:

fresh mushrooms – 100-150 grams;
carrots - 1 medium size;
potatoes – 2-3 large pieces;
onion - 1 piece;
water - approximately 3 liters;
butter – 15-20 grams;
vegetable oil – 25 ml;
salt and spices.

First you need to rinse well with water and peel fresh mushrooms, put them in a colander to drain off excess liquid. After this, you can cut them into large pieces. After putting the mushrooms in a saucepan, you need to fill them with three liters of water and salt to taste. You need to cook them for about 20 minutes until all the pieces sink to the bottom of the pan.

At this time, you can prepare the frying: grate fresh carrots and finely chop onions. The vegetables must be mixed and placed in a frying pan to fry them until golden brown. The main thing is not to forget to add a little vegetable oil, otherwise the food will burn.

The contents of the frying pan must be added to the mushrooms and continue to cook the soup. To make the dish more satisfying, you will need potatoes. It needs to be cut into cubes or strips and also put in a pan. When it is completely ready (becomes soft and crumbly), the heat can be turned off.

Fresh mushroom soup is very easy to cook, especially if you use this recipe. You can add spices and herbs to the pan to your liking, and also put a piece of butter. If the recipe is done correctly, it will turn out very tasty.

Fresh mushroom soup recipe

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.

Description

Mushroom soup from fresh mushrooms at home can be prepared in no time. The step-by-step recipe with photos, which you can find below, will clearly and easily tell you how to cook a delicious classic mushroom soup, for which you will need fresh porcini mushrooms. If you are not a mushroom picker or you don’t have fresh “forest inhabitants” on hand, then don’t worry. For this purpose in the winter, you can use frozen mushrooms, for example, champignons or any others. But only in this case the taste of the finished first course will be somewhat different. The proposed version of the soup contains only components that are beneficial to the body.

To prepare a tasty and rich soup from fresh mushrooms, which, by the way, is very healthy, it is better to use porcini mushrooms. In addition, this culinary masterpiece is prepared in just 40 minutes. Many housewives know firsthand that any first course requires a base in the form of meat, fish or mushroom broth, as well as vegetable broth. In our version of the soup, you won’t have to boil the mushrooms for a long time, since we will add them directly to boiling water.

During the mushroom season, you can take a break from the bustle of the city and find some time to collect the inhabitants of the forest edges. While picking mushrooms, you can become familiar with wildlife, enjoying the silence, the slight rustling of leaves, and the singing of birds. Upon returning home, you can prepare such a simple soup from the harvested mushrooms and please your loved ones with a new and original dish.

The taste of the finished dish is directly affected by the type of mushroom. It’s up to you to decide which “inhabitants of the forest” to use. Porcini mushrooms are ideal for soup because their snow-white flesh does not darken as a result of heat treatment. We are sure that, having prepared a rich mushroom soup from fresh mushrooms with your own hands at least once, you will probably want to cook this dish again.

Porcini mushroom soup

It will be useful for novice cooks to familiarize themselves with the recipe for making fresh porcini mushroom soup. 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.

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.

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.

Delicious soup of fresh autumn mushrooms with potatoes

Since the main mushroom picking season is in autumn, it is from fresh autumn mushrooms that a soup is obtained that conveys the brightest forest taste and aroma. This classic recipe for the first course is prepared without meat or frying, so it will work quite well on the tables of vegetarians and those on a diet.

400-500 g of fresh fruiting bodies;
From 5 to 8 potato tubers (depending on the desired thickness);
1 piece each carrots and onions;
About 3 liters of water;
Salt, spices;
Greenery.

Before you prepare a delicious soup from fresh mushrooms, you need to peel the potatoes, cut them, put them in water and leave for 20-30 minutes. This will release unnecessary starch, and during cooking the vegetable cubes will remain intact and will not boil over.

Meanwhile, keep the prepared mushrooms in boiling water for 3-4 minutes, and then rinse under the tap.

Often there is no need to chop honey mushrooms, but if you come across large specimens, it is better to chop them into pieces.

Add potatoes, honey mushrooms, and carrots, chopped into cubes or grated on a large-mesh grater, to the water from the recipe.

Cook until the potatoes are ready, then add the finely diced onion.

After 7-10 minutes. add salt and your favorite spices to taste, turn off the stove and sprinkle with finely chopped herbs.

Let it brew a little, and then serve, wishing you a pleasant appetite.

You can also watch a video of making soup from fresh honey mushrooms.

Mushroom champignon soup

The simplest recipe that any housewife can easily handle 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.

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.

Fresh honey mushroom soup with added meat

With the addition of meat, mushroom soup made from fresh honey mushrooms becomes even more rich and aromatic. If you need to feed representatives of the stronger half of humanity, then the proposed recipe will come in handy.

400 g of fresh fruiting bodies that have undergone primary processing;
350 g beef pulp;
3-4 potatoes;
1 onion;
5 black peppercorns;
1-2 bay leaves;
1 clove of garlic;
1.5-2 liters of water;
Salt, refined sunflower oil.

How to cook soup from fresh honey mushrooms with the addition of meat?

Pour water into a saucepan, add washed beef, pepper and bay leaf, and bring to a boil.
Meanwhile, fry the chopped onion in oil.
When it becomes transparent, add mushrooms and fry for 5-7 minutes.
Then dilute the frying with broth from the pan, add chopped garlic and simmer everything together over low heat for 10 minutes.
When the meat is cooked, remove it and cut into pieces.
Return it back to the pan, add the peeled and chopped potatoes there, and cook until the potatoes are half cooked.
Then add the roast and cook the soup for at least 10 minutes, at the end add salt to taste.

Mushroom soup

Soup made from fresh honey mushrooms has an unusual taste, which is important to buy true and not false ones - even experienced mushroom pickers often confuse this variety with poisonous ones. Honey fungus has a subtle aroma, refined taste with a slight pungency, which is well emphasized by dried dill, bay leaf and ground black pepper. To give the dish a noble creamy taste, it must be served with fresh, rich sour cream.

fresh honey mushrooms – 0.6 kg;
water – 2.2 l;
onions – 2 pcs.;
potatoes – 4 pcs.;
butter – 60 g;
dried dill – 10 g;
chopped bay leaf – 2 g.

Sort the honey mushrooms, remove damaged parts, rinse with cold water. Soak for 10 minutes.
Drain in a colander, dry with towels, cut off the legs. You can throw them away or save them for another dish: in this case, you will need caps.
Cut them into slices.
Cut the potatoes into cubes, chop the onion.
Place potatoes in a saucepan filled with water. Boil. Cook over medium heat for 20 minutes.
Fry the onion with butter in a frying pan for 3 minutes. Then pour a glass of water, salt and pepper, add bay leaf, dill, mushrooms. Simmer for a third of an hour until the moisture evaporates.
Add the roast and cook for another quarter of an hour.
Cover with a lid and let steep for 10 minutes. Serve with rye bread, whipped cream or homemade mayonnaise, sour cream.

Soup from fresh boletuses (boletus, boletus)

Ingredients: - Fresh boletus mushrooms (or boletus, or boletus) - Potatoes - Butter for frying - Bay leaf - Dill Cooking recipe: Cut fresh mushrooms into small pieces and fry in butter, then put in a pan filled with water and leave to cook for half an hour. After the specified time has expired, add chopped potatoes, salt and bay leaves to the soup and leave to boil again for twenty minutes. Sprinkle the finished soup with chopped dill and add a little sour cream.

Soup with mushrooms and potatoes

Mushroom soup with rice and potatoes turns out to be very satisfying due to the combination of high-starch vegetables and cereals. Any type is suitable for the dish - white mushrooms, champignons, butter mushrooms, oyster mushrooms. To make the dish more flavorful, it is seasoned with fresh garlic and cooked in chicken or meat broth with the addition of concentrated spices (a bouillon cube will do).

fresh porcini mushrooms – half a kilo;
potatoes – 2 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
rice - a third of a glass;
garlic – 2 cloves;
bay leaf – 1 pc.;
butter – 40 g;
fresh parsley - a bunch;
broth (meat or chicken) - liter.

Cover mushrooms with water. Leave for a third of an hour, squeeze, cut.
Fry chopped onion with crushed garlic in oil, add mushroom pieces, fry for 10 minutes.
Boil the broth, add rice, finely chopped carrot cubes and potato pieces.
Salt, pepper, season with bay leaf. After 10 minutes of cooking, add the onion and mushroom mixture and cook for another quarter of an hour.

Frozen forest mushroom soup recipe

Cooking time – 30-35 minutes.
Quantity: 4-5 servings.
Energy capacity – 96.4 kcal/100 g.
Kitchen appliances and utensils: heat-resistant pan, knife, board, spatula, grater, vegetable peeler.

Ingredients

Name	Quantity
Frozen mushrooms	500-550 g
Potato tubers	3 pcs.
Raw carrots	1 PC.
Bulb onions	1-2 pcs.
Vegetable oil	2-3 tbsp. l.
Salt and pepper	taste
Boiling water	0.8-1.0 l

Step-by-step preparation of the simplest mushroom soup

I offer the simplest recipe for mushroom soup made from frozen wild mushrooms, which you can cook often without getting tired of it.

Important! You can quickly defrost frozen mushrooms in the microwave.

Peel one large onion and chop finely.
Pour 2-3 tbsp into the bottom of a heatproof pan. l. vegetable oil, heat well and fry the chopped onion.
While the onion is frying, peel one carrot and grate it on a coarse grater.
Add carrots to the fried onions and simmer for 3-4 minutes.
While the contents of the pan are stewing, peel and cut three medium-sized potatoes into small cubes.
When the carrots turn golden, add potato pieces to the pan and fry a little.
Pour about ½ liter of boiling water over the vegetables and cook until the potatoes are half cooked.
After 7-10 minutes. After boiling the contents of the pan, add 500-550 g of thawed forest mushrooms (champignons or oyster mushrooms can be used).
Add about ½ liter of boiling water, add salt and cook the soup until done.

Video recipe

I suggest watching a master class on how to cook soup from frozen wild mushrooms. I hope my experience will be useful to you.

Mushroom soup with barley

The soup with mushrooms and barley, which is prepared according to an old proven recipe, has a thick consistency and incredibly attractive aroma. If you want to achieve a truly ancient taste, pour the finished stew into ceramic pots and put it in the oven for half an hour: then you will be able to repeat the secret of cooking the dish in a Russian oven.

fresh boletus - 0.4 kg;
potatoes – 3 pcs.;
pearl barley – 125 g;
carrots – 1 pc.;
onion – 1 pc.;
water – 3 l;
bay leaf – 2 pcs.

Soak the pearl barley for 2 hours.
Peel the boletus mushrooms, add water, boil, skim off the foam. Season with salt. pepper, bay leaf. Cook for 45 minutes.
Cut the onion into cubes, grate the carrots, fry in oil.
Cut the potatoes into cubes.
Cut the boiled boletus into cubes, return to the pan, add the roast and cereal, cook for 10 minutes.
Add potatoes, cook for another 15 minutes.
Leave in a warm place for an hour to allow the dish to steep. Serve with sour cream and herbs.

How to cook mushroom soup?

Since ancient times, many delicious dishes have been prepared from mushrooms in Rus'. We will now tell you how to properly cook mushroom soup. Interesting soup recipes using different types of mushrooms are waiting for you below.

How to cook mushroom soup from fresh mushrooms?

Ingredients:

water – 2.5 l;
fresh mushrooms – 350 g;
potatoes – 3 pcs.;
onion – 1 pc.;
medium-sized carrots – 1 pc.;
vermicelli – 100 g;
vegetable oil – 30 ml;
salt;
pepper;
chopped greens – 40 g.

Preparation

Wash the potatoes, peel them and cut them into cubes. Boil water, add prepared potatoes to it and cook for about 20 minutes. Also peel the onions and carrots. Finely chop the onion, and cut the carrots into small strips or pass them through a grater. Fry the onion in oil. We wash and chop the mushrooms, add them to the onions and simmer for 6 minutes. Then add the carrots, mix and cook for another 5 minutes. Place the roast, noodles, salt and pepper into the soup and cook for 10 minutes, covered. At the very end, pour in the greens, turn off the heat and let the soup brew for 15 minutes.

How to cook mushroom soup from champignons?

Ingredients:

fresh champignons – 200 g;
water – 2 l;
potatoes – 4 pcs.;
processed cheese curds - 2 pcs.;
onion – 180 g;
carrots – 170 g;
salt;
greenery.

Preparation

Peel the potatoes and cut them into cubes. Grate the carrots, chop the onion, and cut the mushrooms into slices. Boil water, throw potatoes into it and cook until almost done. Fry chopped onions and carrots. We also put the mushrooms here and fry for another 15 minutes. Place the frying in the pan with the potatoes. 3-4 minutes before the soup is completely ready, put the grated processed cheese into the pan and stir well. The cheese should be completely dissolved. Before serving, sprinkle the soup with chopped herbs.

How to cook mushroom soup from porcini mushrooms?

Ingredients:

potatoes – 300 g;
porcini mushrooms – 400 g;
onion – 130 g;
carrots – 140 g;
water – 2 l;
salt;
pepper.

Preparation

Heat the water, put the potatoes cut into pieces into it and cook for about a quarter of an hour. We clean the mushrooms, cut them into slices and fry them in vegetable oil until tender. Salt and pepper them to taste. Cut the onions and carrots into half rings and sauté until golden brown. Add the roast and mushrooms to the pan with almost ready potatoes, salt, pepper and boil for another 20 minutes. And when serving in such a soup, it’s very good to add sour cream.

How to cook chanterelle mushroom soup?

Ingredients:

beef ribs – 400 g;
fresh chanterelles – 300 g;
onion – 1 pc.;
carrots – 1 pc.;
potatoes – 3 pcs.;
salt;
water – 1 liter;
pepper;
garlic – 3 cloves.

Preparation

We divide the beef ribs into pieces, put them in a saucepan and add water and bring to a boil. We must remove any foam that will form. Add pepper and salt and cook the beef ribs for at least 1.5 hours over low heat. At this time, we sort out the chanterelles ourselves and wash them thoroughly, removing any remaining soil, sand and other foreign objects. Place them in a deep container and fill them with boiling water. Leave them in hot water for about 20 minutes. And then rinse under running water. We prepare the vegetables: cut the potatoes into large cubes, and the onion into half rings. Cut the carrots into small slices. Peeled garlic cloves are either crushed or finely chopped. So, the bones are cooked, we separate the meat from them. Return the meat to the soup and discard the bones. Add prepared vegetables to the soup and cook for about 20 minutes. Then add the mushrooms and cook for another 15 minutes. Next, taste it. If necessary, add pepper and salt. Serve the finished mushroom soup to the table immediately. Bon appetit!

Mushroom soup with butter

If vegetarians are thinking about how to prepare an unusual dish, butter soup is perfect. This variety is not as common as champignons or oyster mushrooms. Small mushrooms are distinguished by light yellow flesh, elastic consistency and pronounced aroma. Before cooking, be sure to remove the oily, bitter film from the caps, to which dirt sticks. You don't need to add anything - the butter dish itself has a rich aroma.

Peel the butter, rinse, cut into slices. Lightly beat the caps with a hammer.
Cut the potatoes into cubes.
Boil water, add butter, cook for half an hour, stirring occasionally. Then add the potatoes and cook for another quarter of an hour.
Chop the onion, fry in oil, add to the broth, season with salt and ground black pepper.
Bring to a boil, then remove from heat and let sit for an hour.

Mushroom soup with cream

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.

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.

Mushroom soup with cheese

Cheese soup with porcini mushrooms is even more nutritious and rich in taste. This dish can be served on a festive table to surprise guests with its classic, noble appearance, especially if the holiday takes place in winter. If you serve it with garlic croutons, it can claim to be the main dish at a banquet.

potatoes – 0.7 kg;
fresh porcini mushrooms – 0.3 kg;
processed cheese – 0.3 kg;
onion – 1 pc.;
carrots – 1 pc.;
pepper – 2 g;
salt – 2 g;
vegetable oil – 20 ml;
water – 3 l;
bay leaf – 2 pcs.

Chop mushroom caps with stems, add to boiling water and cook for half an hour.
Cut the potatoes into cubes, add to the broth, cook for 10 minutes.
Chop the onion, grate the carrots, fry in oil, add to the broth along with the bay leaf.
Cook for 10 minutes, chop the cheese, add, stirring constantly until dissolved.
Then add salt and pepper, close the lid and let it brew. If you want to get a puree soup, then grind the finished dish with an immersion blender until smooth.

Assorted mushroom soup

This mushroom soup made from fresh and aromatic mushrooms is best prepared in the fall, when the forest is full of boletus, boletus, and boletus. To make the dish more flavorful, it is recommended to cook several types of mushrooms at once.

Ingredients:

various wild mushrooms – 500 grams;
onion – 1 large piece;
potatoes – 300 grams;
salt.

If the mushrooms have just been brought from the forest, then they must be thoroughly cleaned: remove the leaves and blades of grass from the caps, remove the soil and sand at the base of the legs, and throw away the wormy ones. Mushrooms should be washed well and cut into medium pieces for the soup. Then they need to be put in a saucepan with water and put on medium heat until it boils. If foam appears, you need to remove it and reduce the heat. You need to cook the mushrooms for about 20 minutes - this is exactly how long it will take for them to become completely ready for consumption. They must be salted.

In order not to waste time while the mushrooms are cooking, you can peel the potatoes and cut them into large cubes, and also chop the onion into small pieces. These ingredients need to be put into the broth and wait for 10 to 20 minutes. The time depends on how quickly the potatoes cook. If she is young, then even 5-7 minutes will be enough.

If desired, you can add a piece of butter to the soup so that the dish tastes more delicate and the broth acquires a golden color. You can also add herbs, spices, bay leaves and pepper to taste.

Advice: it is advisable to take different varieties of mushrooms. Chanterelles, porcini mushrooms, honey mushrooms, aspen and boletus mushrooms are perfect. You can either collect them yourself in the forest or purchase them in a store. You can also add dried mushrooms, which will make the dish more flavorful.

Mushroom soup with chicken

A popular dish is mushroom soup with chicken, which has a rich taste, increased nutritional value and calorie content. So that the dish can be satiated alone, it is seasoned with vermicelli. Boiled pasta gives the broth a thick consistency, but at the same time satisfies hunger faster. It is recommended to serve the dish with parsley and sour cream.

chicken breast on the bone – 500 g;
fresh champignons – 5 pcs.;
water – 2 l;
onion – 1 pc.;
carrots – 1 pc.;
potatoes – 3 pcs.;
vermicelli – 75 g;
parsley - 3 stems;
bay leaf – 1 pc.;
vegetable oil – 90 ml.

Pour water over the chicken and bring to a boil, being sure to skim off the foam. Then salt the broth, add bay leaf and cook over medium heat for 35 minutes.
Cut the potatoes into cubes, carrots into rings, chop the onion.
Chop the champignons into slices and chop the greens.
In a frying pan with oil, fry the onion for 2 minutes, carrots for 5 minutes until transparent and soft. Add the champignons and simmer until the moisture has evaporated and is lightly fried.
Remove chicken from pan. Cool, cut into pieces.
At this time, add potatoes to the pan. Cook for 10 minutes over medium heat, then add the roast.
After five minutes, return the chicken fillet, vermicelli, herbs, salt and pepper cut into pieces into the pan.
Bring to a boil and let simmer with the lid closed.

Mushroom soup with melted cheese and chicken (the most delicious recipe)

Prepare this recipe. The taste is rich and bright. Champignons are sold fresh all year round. Therefore, you can prepare a hearty dish at any time of the year.

Processed cheese gives tenderness, beautiful appearance and creamy taste.

Prepare the following products for 2 liters of water:

Chicken (fillet) – 200 gr.,
Champignons – 200 gr.,
Carrots – 1 piece,
Potatoes – 2-3 pcs.,
Onion – 1 head,
Processed cheese – 2 pcs.,
Greens, salt, pepper to taste.

Place water on the fire to boil. Cut the chicken fillet into small cubes.

Fry in a frying pan with butter until golden brown.

Peel the potatoes and cut them into cubes. If the water is not yet boiling, place the potato cubes in cold water to prevent them from turning black.

When the water boils, you need to add 2 bay leaves, pepper and a little salt. Do not immediately salt the soup. It is better to do this in stages and add salt to taste at the end of cooking.

Next, pour the cubed potatoes into the pan. We are waiting for the water to boil. The water in the pan has boiled, add the fried chicken fillet. Cover with a lid and place on low heat. Meanwhile, prepare the vegetables.

Peel the onions and carrots. Coarsely grate the orange vegetable and finely chop the onion. Fry the onions and carrots in the same pan until light golden brown. add them to the pan.

Clean and wash the champignons. Cut into thin slices. Add chopped fresh mushrooms to the pan. Cover with a lid and cook for 5 minutes.

Champignons can be drained and fried in advance. oil But I prefer to cook without frying - it’s healthier.

To make it easier to cut processed cheese, put it in the freezer for 30 minutes.

Cut the cheese into cubes and place in the pan when the potatoes are already cooked. Sprinkle fine herbs over the soup in a bowl.

Photo: https://www.youtube.com/watch?v=_2AgAa1Rpgw

A hearty dish can be served on the table. Bon appetit.

Mushroom noodle soup

Noodle soup with mushrooms looks very appetizing, which has a light taste, suitable for a summer snack. It is better to use homemade pasta made before cooking the broth to prepare the soup. This way the dish will have a more elegant taste, subtle aroma and richness. The best option for preparing the broth would be to use champignons, which highlight the refreshing taste of the dish.

fresh champignons – 250 g;
potatoes – 2 pcs.;
noodles – 100 g;
onion – 1 pc.;
water – 2 l;
refined oil - half a glass.

Clean the champignons from dirt, rinse with water, and dry. Then cut into pieces.
Cut the potatoes into cubes, chop the onion.
Pour water over the potatoes, boil, add salt, reduce heat, cover with a lid, and cook for a third of an hour.
Sauté the onion in oil until transparent, add the champignons, fry for a third of an hour, stirring constantly. Salt and pepper.
Pour the broth into the broth, boil, add noodles. If you want the broth to remain clear, you need to boil the noodles in advance by immersing them in boiling water for a couple of minutes.
Cook for 4 minutes, leave for a third of an hour.

Delicious mushroom soup - cooking secrets

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.