How to cook mushroom soup from honey mushrooms - 15 varieties
- Classic recipe for mushroom soup
- Frozen mushroom soup
- Cream soup of dried honey mushrooms
- Cheese soup with honey mushrooms
- Lenten soup with honey mushrooms
- Soup with honey mushrooms and chicken
- Trout soup with millet and honey mushrooms
- Soup with honey mushrooms and noodles
- Soup with honey mushrooms and millet
- Cheese soup with honey mushrooms and minced chicken
- Honey mushroom soup puree
- Soup with honey mushrooms and pearl barley
- Soup with honey mushrooms with milk
- Honey mushroom soup with buckwheat
- Soup with honey mushrooms and oatmeal
Mushroom soup made from fresh honey mushrooms with melted cheese
To prepare soup with honey mushrooms and processed cheese, you will need simple ingredients:
- mushrooms - 0.4 kg;
- any ready-made broth or water for broth - 2 l;
- processed cheese - 3-4 pcs;
- potatoes - 4 pcs;
- carrots - 1 piece;
- onions - 1-2 heads;
- any greens;
- spices;
- oil for frying.
The ratio of liquid to the amount of cheese curds depends on how rich and creamy you want the taste of the honey mushroom cheesecake to be.
In the classic version of the recipe, it is recommended to take 1 pc. processed cheese per 1 liter of broth; for a more pronounced taste, take 2 pcs. for 1 liter of water.
For this mushroom dish, you can prepare the main ingredient in several ways. The mushrooms need to be washed, cut into pieces and then either boiled immediately or pre-fryed before cooking for about 5 minutes in a frying pan.
Vegetables that are used to prepare cheese soup with honey mushrooms need to be peeled, rinsed and chopped. To do this, cut the potatoes into cubes, chop the onion, and grate the carrots.
The chopped potatoes should be added to the broth in which the mushrooms are already boiled and cooked for about 15 minutes over medium heat.
At this time, using butter or vegetable oil, fry the onion for several minutes, add carrots to it and keep on the stove until golden brown.
After the onions and carrots are sufficiently fried, they are added to boiling water and cooked in a saucepan for at least 10 minutes.
The grated cheeses should be added to the soup and cooked, stirring constantly, until they are completely dissolved.
While all the ingredients are ready, you need to prepare the cheesecakes. They should be finely chopped or, so that they dissolve faster, grated. To make the melted texture easier to slice, the product can first be placed in the freezer and left there for 20 minutes.
The grated cheeses should be added to the soup and cooked, stirring constantly, until they are completely dissolved.
Take any greens you like: dill, cilantro, parsley. Rinse well, chop and add to the soup along with salt, pepper and other spices at the end of cooking.
Cheese soup with honey mushrooms is ready and can be served.
Cream soup of honey mushrooms with cheese.
Classic recipe for creamy soup with honey mushrooms
For the first time, it is better to prepare the soup according to the classic recipe. If you want to diversify it, add your favorite spices and herbs. Instead of plain water, you can use vegetable or meat broth. In this case, the puree soup will have a particularly rich and pleasant taste.
Ingredients:
- Honey mushrooms - 400 g;
- 3 potatoes;
- Carrot;
- Bulb;
- Sour cream - 20 g;
- Water - 1 liter;
- Salt and pepper.
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Step-by-step recipe for puree soup with honey mushrooms
Pour water into a saucepan and place on fire. Wait until it boils, at this time take care of the vegetables.
Wash the onion and carrots, peel and finely chop. Fry them in a frying pan until golden brown.
When the water boils, add raw diced potatoes.
Cut the mushrooms into large pieces. Add them to the pan.
Salt and pepper the soup. Cook for 15-20 minutes until the potatoes are completely cooked.
Remove the pan from the heat and puree its contents using a blender. The finished soup should be homogeneous and have the consistency of puree.
Add a little sour cream to the dish and mix well.
This soup can be served with croutons or white bread croutons. If you let it sit for 30 minutes, it will taste even better. Thanks to the high protein content in honey mushrooms, the dish is satisfying and healthy.
There are other varieties of honey mushroom puree soups. With their help, you can diversify your diet and prepare a delicious lunch for the whole family. Even children will be delighted by the smell of any of these amazing dishes. Each housewife finds the ideal taste on her own, because honey mushrooms can be combined with almost any spices and vegetables.
Soup-puree from fresh and frozen honey mushrooms
Mushroom puree soup is considered an exquisite French dish among gourmets.
Restaurants are happy to offer their visitors original recipes for mushroom soups. Many gourmets call honey mushroom puree soup especially tasty and aromatic. It can easily be prepared at home. The main thing is to have an immersion blender and the necessary products in your kitchen. Without a blender, it is impossible to make a velvety and smooth consistency of mushroom soup. From the recipes we offer for honey mushroom puree soup, you can choose the one that will be interesting to you. Whichever option you choose, it will turn out incredibly tasty, satisfying and with the aroma of forest notes. Although pureed soups can be prepared from a variety of types of mushrooms, we assure you that honey mushrooms are best suited for this purpose.
Recipe for soup with frozen honey mushrooms
Before preparing the soup, frozen mushrooms do not need to be boiled, but only rinsed well in cold water. But practice shows that they will taste better if they are boiled for at least 10 minutes and then discarded in a colander.
For this recipe you will need:
- 0.5 kg honey mushrooms;
- bulb;
- butter - 1 tbsp. l.;
- flour - 1 tbsp. l. with a slide;
- sour cream - 2 tbsp. l.;
- salt, pepper - to taste;
- 2 liters of water.
Step by step process:
- Defrost honey mushrooms at room temperature, boil for a quarter of an hour in clean water.
- Pour the liquid into a separate bowl; later you will use it to prepare the sour cream dressing and the soup itself.
- Chop the onion in advance and brown it in a frying pan greased with vegetable oil.
- Melt a piece of butter in a deep frying pan.
- Pour flour into it and fry it over low heat until creamy.
- Then add sour cream and stir quickly until you get a ball of flour.
- Using a ladle, pour mushroom broth into the pan. Pour in one ladle and stir thoroughly, another ladle and stir again. Do this until you get a very liquid sour cream and flour dressing.
- Remove the pan from the heat and pour the mixture into the pan with the remaining mushroom broth.
- Place honey mushrooms and sautéed onions there, add salt, stir and cook for another 10 minutes over medium heat.
- Close the lid and let sit for a few minutes.
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Creamy honey mushroom soup
For the creamy soup recipe you will need:
- honey mushrooms (fresh) - about 700g
- potatoes - 3 pcs.
- onion - 1 pc.
- butter - 1 tbsp.
- water - about 3 l
- cream (fat content 10%) - 500 ml
- pepper, salt - to taste.
Recipe for making creamy soup:
Sort the honey mushrooms, rinse and boil in salted water: cook over low heat for about 20 minutes after boiling.
Drain the boiled mushrooms in a colander. Save the broth. If you cook soup from frozen honey mushrooms, you need to defrost them at room temperature before cooking. Finely chop the onion. Melt butter in a saucepan, add onion and sauté until translucent.
Add chopped honey mushrooms, mix and simmer in oil along with onions for 1-2 minutes, stirring frequently.
Add diced potatoes to the mushrooms, pour in the mushroom broth and water. Bring the soup to a boil, add salt and pepper to taste and cook over medium heat until the potatoes are cooked.
When both the mushrooms and potatoes are ready, remove the soup from the heat and puree with an immersion blender. It is advisable to rub the resulting potato-mushroom mass through a sieve so that the finished puree soup has a delicate, velvety consistency without pieces of mushrooms.
Return the puree soup to the stove, pour in the cream, stir, add salt to taste and heat well, but do not boil. Pour the finished soup with honey mushrooms into bowls and garnish with herbs. You can additionally prepare croutons for the soup.
Soup with honey mushrooms and vermicelli
For 1.5-2 liters of water you will need the following products:
- 300-400 g honey mushrooms;
- 3 potatoes;
- onion and carrot – 1 piece each;
- vermicelli – 4 tablespoons;
Cook like regular soup:
- First, boil the washed and chopped mushrooms with potatoes (diced).
- Separately, fry onions and carrots in vegetable oil.
- When the water in the soup boils, add the vermicelli.
- When the soup boils again, add frying and spices, after which the pan is removed from the heat and left for 10 minutes.
How to make puree soup from frozen honey mushrooms
Puree soup from frozen honey mushrooms is easy to prepare, especially if you have such a product in the freezer. The mushrooms should be removed from the freezer and left in the refrigerator overnight.
- Honey mushrooms – 500 g;
- Potatoes – 6 pcs.;
- Onion – 1 pc.;
- Butter – 50 g;
- Cream – 200 ml;
- Water – 1.5 l;
- Salt and ground black pepper - to taste;
- Greens (any).
Peel the onion, wash it under the tap and cut into rings.
Noodle soup with honey mushrooms
Chicken noodle soup is a classic dish that is often prepared with mushrooms. The reason is that chicken fillet itself does not have such a pronounced taste, so honey mushrooms add their own ringing note to the dish.
You will need the following products (for 1.5-2 liters of water):
- chicken fillet and mushrooms – 300 g each;
- potatoes - 4 pieces;
- vermicelli – 4 tablespoons;
- onions and carrots - 1 piece each;
- spices and herbs - at your discretion.
The recipe consists of the following steps:
- First prepare the chicken broth. Cook the meat until it boils, then reduce the heat and cook at a low simmer for another half hour, skimming off all the foam.
- Then mushrooms and potatoes are introduced, and at the same time, onions and carrots are fried.
- After this, add vermicelli, bring it to readiness and add spices.
- Leave for 10 minutes and pour into plates. This soup should only be eaten hot.
Noodle soup with honey mushrooms This is an excellent option if you want a thorough refreshment. You will need simple and affordable products (for 1.5-2 liters of water):
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minced chicken or mixed (equal amounts of pork and beef); you can also add a little unsalted lard for juiciness - 400 g;
- honey mushrooms – 300 g;
- potatoes - 4 pieces;
- onions and carrots - 1 piece each;
- herbs and spices - at your discretion.
The technology is as follows:
- First, cook the mushrooms and potatoes.
- Meanwhile, the minced meat is seasoned with spices and salt and the meatballs are made a little larger than a fingernail.
- Meatballs are placed in boiling water.
- While they are cooking, fry the onions and carrots.
- Then mix everything together, add spices and leave for 10 minutes.
Soup with honey mushrooms and meatballs
Recipe for honey mushroom soup with potatoes and cream
The recipe for honey mushroom puree soup with potatoes and cream has a delicate aroma and delicate consistency. This nutritious dish will be an excellent option to refresh yourself on a frosty day.
- Boiled honey mushrooms – 400 g;
- Potatoes – 400 g;
- Onion – 200 g;
- Cream – 400 ml;
- Sunflower oil;
- Salt and ground black pepper - to taste.
Peel the potatoes, wash them, cut them into 4 parts and put them in a saucepan. Pour water so that it covers the vegetables 2 cm above, and cook until tender.
