Soups with mushrooms and potatoes. Potato soup with mushrooms Potato soup with mushrooms

18.09.2021

Potato soup has long been considered a traditional dish of Slavic cuisine. The cooking process and ingredients of ordinary potato soup are very simple and do not require large expenses. As a rule, the composition of such a soup includes: water, potatoes and frying.

Many housewives add various ingredients to their original recipes for this dish, which makes the usual soup a culinary masterpiece. Mushrooms are one of those ingredients.

In the recipes below, we will tell you how to cook potato soup with mushrooms so that it becomes a hearty and delicious dinner for your whole family.

Easy Potato Mushroom Soup Recipe

To prepare potato soup, you can use any kind of mushrooms: champignons, porcini, mushrooms, chanterelles, etc. Fresh ones are best, but you can also use frozen or dried mushrooms, the taste will not suffer from this.

To make a simple soup you will need:

Mushrooms - 300 grams;
Potatoes - 500 grams;
Bulb - 1-2 pieces;
Add salt and spices to taste;
Sour cream for dressing;
Greenery.

When using fresh mushrooms, they must first be soaked in cold water for 1-2 hours, this will help to better wash and clean them. Next, clean the mushrooms and rinse under running water and cut into small pieces.

Frozen gifts of the forest must be thawed before cooking. And if you use dried ones, then they must be soaked in cold water for 4-5 hours.

Peel and wash the potatoes, cut them into small cubes. We clean the onion.

We put a pot of water on the fire. After it boils, add the mushrooms and boil them for 15 minutes, then add the potatoes and the whole onion. Cook the soup for another 15 minutes, then salt, add spices as desired. Let's brew a little.

Serve the finished soup with sour cream, decorating with herbs.

Mushrooms - 60 grams;
Young beans - 80 grams;
Potatoes - 300 grams;
Vegetable oil - 25 grams;
Bulb - about 40 grams;
One bay leaf;
Add salt to taste.

Peel the mushrooms, rinse well under running water and cut into small pieces.

Wash the potatoes, peel and cut into cubes.

Onion, cut into strips and fry in oil.

Pour the beans with cold boiled water, put on the stove and cook until soft.

Pour water into the second pan and put on fire. Add mushrooms and potatoes to boiled water. Boil for 15-20 minutes. Then add the beans along with the broth, fried onion and bay leaf to this pan. Salt to taste. Cook for another 3-5 minutes. The soup is ready.

Potato soup with pork and mushrooms

To make soup you will need:

Broth or water - 1.7 liters;
Medium-sized potatoes - 5-6 pieces;
Pork - about 100 grams;
Medium-sized champignons (other mushrooms are possible) - 7-8 pieces;
Carrot;
Bulb;
Salt and pepper are added to taste;
Vegetable oil;
Greenery.

Pour water into a suitable saucepan and put on fire.

Peel and wash the potatoes and cut them into small cubes.

Put the potatoes in boiled water, reduce the heat slightly and cook for 15-20 minutes.

Wash the mushrooms and cut into slices. Cut the washed meat into small pieces. Finely chop the onion. Grate the carrot.

Slightly fry the pork and mushrooms in a pan with the addition of vegetable oil.

When the meat with mushrooms is browned, add onions and carrots and fry them until golden.

Let the soup simmer for another 3-5 minutes. Remove from heat, add finely chopped herbs.

Serve the finished soup topped with sour cream.

The recipe for this soup will be appreciated by lovers of mashed potato soups. It turns out tasty and fragrant.

Such a soup can be safely given to children and does not worry about their stomachs.

To prepare soup-puree you will need 300 grams of mushrooms. It is best to use champignons, as they are more fragrant and tender, but other edible mushrooms can also be used.

So, rinse the mushrooms well and cut into small pieces.

Take a small onion, peel it and cut it into small cubes on a cutting board.

Take 600 grams of potatoes, peel them, rinse under running water and cut into small cubes.

Place the potatoes in a saucepan, pour clean water so that the water completely covers the vegetable. Put the pan on the stove, add a little salt and cook for about 20-30 minutes. Boiling time depends on the type of potato. It is best to use a well-boiled potato variety for mashed potatoes.

Drain the water from the potatoes, mash them with a potato masher.

Fry the onion in a skillet with a little oil until lightly golden. Add champignons to the onion, salt a little. Fry the mushrooms, stirring with a wooden spatula until the liquid has completely evaporated.

Place the cooled, fried champignons with onions in a blender bowl and grind until smooth. Instead of a blender, you can pass mushrooms and onions through a meat grinder.

Next step, transfer the mushroom puree to the pot with the mashed potatoes. Pour 500 milliliters of cream and mix well again with a blender. Cream can be used 15-20%. Salt and pepper to your taste.

Place the saucepan over medium heat. Stirring occasionally, bring to a boil and immediately turn off. Boiling is not necessary, so as not to spoil the dish.

When serving soup, chopped greens can be added to the plates.

Mushroom soup with potatoes is a very healthy dish. Potatoes give it satiety, and mushrooms - excellent taste and aroma. You can even add grains to it. We offer several delicious recipes that will certainly be included in your cookbook.

Mushroom Soup with Potatoes Tips and Tricks

Consider the process of making soup with potatoes and champignons.

Champignons are used in cooking. They are sold all year round. They are grown in artificial conditions, which guarantees their quality. When cooking, you can use different mushrooms: fresh will go in warm weather, frozen - when there is no time to run to the store. Some chefs suggest cooking from pickled or salted champignons. It all depends on your preferences.
for soup, you should take those varieties that are half boiled. For cooking cream soup, use highly boiled potatoes. With such potatoes, the soup will turn out to be very thick, with a good creamy texture.
and vegetables are cut into equal small pieces. Add them to boiling broth or water.
Mushrooms are added at the very end of cooking along with fried vegetables.
To give the dish a milky taste, cream, processed or hard cheese (in grated form) are used.
When buying fresh mushrooms, buy specimens with a closed hat. They are young and great for soups. Mushrooms are cut into thin slices.
You can supplement the soup with pearl barley, millet or rice.
You can cook the dish in mushroom or vegetable broth. It is these recipes that are applicable for the preparation of dietary cream soup. You can make the soup more satisfying by cooking it in meat broth.
Mushroom soup loves sour cream and greens, so do not forget to add them when serving.

Fresh champignon soup with potatoes

Consider the classic recipe for soup with champignons and potatoes. It is prepared in record time, very tasty and thins out the divine aroma. Products for its preparation are always in the house. Note that the soup is prepared without meat.

You will need 2-3 medium diameter potato tubers. 0.3-0.35 kg of champignons (fresh), one carrot and one onion turnip. 1-2 handfuls of gossamer vermicelli. A little vegetable oil and sour cream to taste.

First of all, put a pot of water on the fire.
In the meantime, potato tubers are washed, peeled, cut into small cubes and sent to the pan after boiling water.
The onion is peeled, cut into small cubes and sent to a heated frying pan, where vegetable oil is poured. Fry the onion until golden brown.
Three carrots on a grater of small diameter and immediately send to the onion to fry.
Mushrooms are thoroughly washed under running water, cut a little leg and cut into thin slices.
Spread the mushrooms in a pan next to the carrot-onion dressing and fry until the moisture evaporates and the mushrooms have a golden hue.
2 minutes before full readiness, salt and sour cream are added. Everything is thoroughly mixed and stewed. Everything, mushroom frying is completely ready.
In the pan, where the potatoes have already been cooked, lay out the lavrushka, mushroom frying. Everything is mixed, then salted as needed.
Thoroughly wash the dill, finely chop.
Vermicelli, chopped dill are sent to the pan and the fire is reduced after half a minute.

Here you have a simple delicious mushroom soup. It remains to pour into plates and serve.

Mushroom soup puree with fresh champignons and potatoes

And now we will prepare a very delicious cream of champignon soup. Many do not like such soups, considering them "empty". The puree soup is hearty and easy to digest. The proposed recipe is designed for 1 liter of water. For larger volumes, increase the amount of ingredients.

For cooking you will need: 0.5 kg of frozen champignons and. Additionally, you need to take 50 g of mushroom processed cheese, 0.1 l of 10 percent cream and a piece of natural butter.

First of all, mushrooms are thawed, dried, cut. Then they are sent to a heated frying pan to fry in butter.
Potato tubers are peeled, removed, cut into pieces and thrown into boiling water.
Two-thirds of all mushrooms should be sent to the pot with potatoes.
7 minutes after boiling, when the potatoes are well boiled, the contents of the pan are crushed with a blender.
Pour into the resulting mass of cream. Do this carefully, stirring constantly. Put the soup with champignons and potatoes back on the stove, reducing the heat almost to a minimum.
Grate the melted cheese and send in portions to the pan, stirring its contents. After boiling, the soup is boiled for another 8 minutes and removed from heat.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Most cooks know how to make mushroom soup, but not everyone has the secrets of cooking a delicious aromatic dish that makes you want to eat even from a photo. All family members will definitely appreciate the taste of such a first, which will saturate the body, 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 step in the process of how to cook mushroom soup from fresh mushrooms will be the competent choice of the main components. When buying, you should pay attention to the appearance - the hat of any kind should be elastic, without damage and friability. If you buy champignons, then they should be light white, with a whole leg. When purchasing forest mushrooms - porcini, mushrooms, chanterelles - it is important to make sure that they are not poisonous and will not cause poisoning. Real specimens do not have a skirt on a leg, hat plates are even and light.

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

How much to cook

Having picked up the ingredients and decided on the dressing, the question arises of how much to cook forest mushrooms for soup. Cooking time depends on the type of ingredients used. Mushrooms cook the fastest, because their pulp is tender, easily boiled to the desired consistency. It takes the longest time to cook white and boletus, because first they need to be boiled separately, and then laid to the rest of the ingredients. On average, cooking takes an hour.

fresh mushroom soup recipe

Appetizing photos and videos accompany every fresh mushroom soup recipe found on the web. This greatly facilitates the life of a novice hostess, who may not be able to cope with such a complex dish. Thanks to step-by-step instructions, it is easy to understand how to process one or another component, in what order to put them in the pan and how to season the finished dish.

There are many recipes for mushroom dishes that are cooked on the basis of champignons, or forest ones. Slightly less common options for making broth are mushrooms, boletus and chanterelles. They have a less rich taste, so it is better to fry them with potatoes. White and boletus have a pronounced aroma, which is ideal for cream soup.

From white mushrooms

It will be useful for novice cooks to familiarize themselves with the recipe for making soup from fresh porcini mushrooms. It will be easy if you follow each instructions, observing the technology and the order of execution, to withstand 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, cut into cubes.
Boil water with bay leaf, lay mushroom pieces, cook for half an hour.
Cut the potatoes into cubes, chop the onion, rub the carrots coarsely.
Put potatoes in broth. Cook for 10 minutes, then onions, after 5 minutes carrots, after the same amount of time vermicelli.
Cook for 5 minutes, turn off the heat, remove the bay leaf.
Serve with chopped parsley.

From champignons

The simplest recipe that any housewife can easily handle is mushroom soup. You can buy them in any store or market, and as a result, the cooked dish will have a pleasant aroma and excellent taste. This is a hearty meal that could well become a full meal. Serve the stew well, 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.

Cooking method:

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

From honey agarics

Fresh mushroom soup has an unusual taste, which is important to buy true, not false ones - even experienced mushroom pickers often confuse this variety with poisonous ones. Honey agaric has a delicate aroma, exquisite taste with a slight spiciness, which is well emphasized with dried dill, bay leaf and black pepper. To give the dish a noble creamy taste, it must be served with fresh fat sour cream.

Ingredients:

fresh 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.

Cooking method:

Sort mushrooms, remove damaged parts, rinse with cold water. Soak for 10 minutes.
Throw in a colander, dry with towels, cut off the legs. They can be thrown away or left for another dish: in this case, hats will be needed.
Cut them into slices.
Cut the potatoes into cubes, chop the onion.
Place potatoes in a pot filled with water. Boil. Cook over medium heat for 20 minutes.
Fry the onion with butter in a pan for 3 minutes. Then pour a glass of water, salt, pepper, add bay leaf, dill, mushrooms. Simmer for a third of an hour until moisture evaporates.
Pour in the frying, cook for another quarter of an hour.
Cover with a lid, let it brew for 10 minutes. Serve with rye bread, whipped cream or homemade mayonnaise, sour cream.

With potato

Mushroom soup with rice and potatoes is very satisfying due to the combination of a high-starchy vegetable and cereals. Any species is suitable for the dish - white, champignons, boletus, oyster mushrooms. To make the taste of the dish more saturated, it is seasoned with fresh garlic, and boiled in chicken or meat broth with the addition of concentrated spices (a bouillon cube is suitable).

Ingredients:

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 (on meat or chicken) - liter.

Cooking method:

Mushrooms pour 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, lay rice, finely chopped cubes of carrots and pieces of potatoes.
Salt, pepper, season with bay leaf. After 10 minutes of cooking, add onion-mushroom frying, cook for another quarter of an hour.

With barley

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

Ingredients:

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.

Cooking method:

Soak the barley for 2 hours.
Peel the boletus, add water, boil, remove the foam. Season with salt. pepper, bay leaf. Boil 45 minutes.
Cut the onion into cubes, rub the carrots, fry in oil.
Cut potatoes into cubes.
Boiled boletus cut into cubes, return to the pan, lay the frying, cereals, cook for 10 minutes.
Add potatoes, cook for another 15 minutes.
Leave warm for an hour to infuse the dish. Serve with sour cream, herbs.

With oils

If vegetarians are thinking how to cook 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 texture and pronounced aroma. Before cooking, be sure to remove the oily bitter film from the hats, to which dirt sticks. You do not need to add anything - the butter dish itself has a rich aroma.

Ingredients:

fresh butternuts - 350 g;
potatoes - 0.6 kg;
onion - 1 pc.

Cooking method:

Peel the butternuts, rinse, cut into slices. Hats lightly beat off with a hammer.
Cut potatoes into cubes.
Boil water, lay the oil, cook for half an hour, stirring occasionally. Then add potatoes, 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 steep for an hour.

With cream

A soup with mushrooms and cream is distinguished by a delicate taste and creamy texture. The latter give the broth a pronounced aroma, beautiful appearance and great nutritional value, satiety. For cooking, it is best to take champignons or white, also 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.

Cooking method:

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

With cheese

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

Ingredients:

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.

Cooking method:

Grind mushroom caps with legs, pour into boiling water, cook for half an hour.
Cut the potatoes into cubes, add to the broth, cook for 10 minutes.
Chop the onion, rub the carrots, fry in oil, pour into the broth along with the bay leaf.
Cook for 10 minutes, cut the cheese, pour, stirring constantly until dissolved.
Then salt, pepper, close the lid, let it brew. If you want to get puree soup, then the finished dish should be chopped with an immersion blender to a homogeneous consistency.

With Chiken

A popular dish is mushroom soup with chicken, which has a rich taste, high nutritional value and calorie content. So that the dish can be satisfied 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.

Ingredients:

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 stalks;
bay leaf - 1 pc.;
vegetable oil - 90 ml.

Cooking method:

Pour the chicken with water, bring to a boil, be sure to remove 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 mushrooms into slices, chop the greens.
In a frying pan with oil, fry the onion for 2 minutes, carrots for 5 minutes until transparent and soft. Add champignons, simmer until moisture evaporates and light frying.
Take the chicken out of the pot. Cool, cut into pieces.
At this time, add potatoes to the pot. Cook for 10 minutes over medium heat, then add the roast.
After five minutes, return the chicken fillet, vermicelli, greens, salt, pepper to the pan, cut into pieces.
Bring to a boil and let it brew with the lid closed.

with noodles

Mushroom noodle soup 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 for cooking soup. So the dish will be distinguished by a more elegant taste, delicate aroma and richness. The best option for cooking broth is to use champignons, which emphasize the refreshing taste of the dish.

Ingredients:

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

Cooking method:

Clean mushrooms from dirt, rinse with water, dry. Then cut into pieces.
Cut the potatoes into cubes, chop the onion.
Pour potatoes with water, boil, salt, reduce heat, cover, cook for a third of an hour.
Saute the onion in oil until transparent, add the mushrooms, fry for a third of an hour, stirring constantly. Salt, pepper.
Pour the frying into the broth, boil, add the noodles. If you want the broth to remain transparent, scald the noodles in advance, dropping them into boiling water for a couple of minutes.
Cook for 4 minutes, insist a third of an hour.

Delicious mushroom soup - cooking secrets

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

mushroom soup made from fresh mushrooms goes well with garlic, celery, parsley root, 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;
so that the dish does not taste bitter, fresh mushrooms need to be washed several times, boiled in a slow cooker.

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Discuss

Mushroom soup from fresh mushrooms: recipes

Despite the abundance of different cuisines, dishes, it always draws to something of its own, native. Let's talk today about such, on the one hand, simple and well-known, and on the other hand, a tasty and nutritious dish, like potato soup with mushrooms.

So, what do we need in order to cook this wonderful soup? Let's get a look:

Potato - 0.5 kg;
Mushrooms - 0.3 kg;
Onions - 1-2 pieces;
Salt, spices;
Greenery;
Sour cream.

As you can see, the recipe for potato and mushroom soup is extremely simple, but experienced chefs have created several variations of this soup, which we will now talk about.

In general, this dish is not dietary, due to the fact that there are quite a lot of potatoes, and, as you know, it contains starch, which is converted in the body into sucrose, that is, into fast carbohydrates, which, in turn, form fats. However, this soup is very nutritious, because the calorie content of the dish is high.

Also, this mushroom dish is a real storehouse of vitamins, because it contains mushrooms - the gifts of nature, which have absorbed all the best that it can give. It contains almost all vitamins, polyunsaturated fats, amino acids, vegetable protein and essential oils - everything that we need so much in any, especially cold, season.

You can cook this soup with any kind of mushrooms: honey mushrooms, mushrooms, aspen mushrooms, and even chanterelles will do. It is best to cook it with fresh or frozen mushrooms, but if you only have dried mushrooms, then make a soup with potatoes and dried mushrooms, the useful properties and taste of the soup will not go anywhere.

For lovers of experiments, I would like to note that you can also cook mashed potato soup with mushrooms. There is a small but very important trick in this business that will make your puree soup simply amazingly tasty and appetizing. We will talk about this at the end of the article.

Getting Started with Mushroom Soup

Well, shall we begin? First you need to prepare the mushrooms. If you collected them yourself, then you need to sort them out, make sure that they are edible mushrooms (you never know!), Then soak them for 1-2 hours in cold water to make them easier to wash and clean. Now it is advisable to rinse each mushroom under running cold water and clean, cutting out all the dark, affected places, some mushrooms remove the top layer, especially if the mushrooms are old.

If you chose frozen mushrooms for making potato soup, you will simply need to defrost them before cooking. Dried mushrooms are a little more difficult; they need to be soaked in water for 4-5 hours, so that they are saturated with water and look almost like fresh.

Now put a pot of water on the stove and wait for it to boil. At this point, cut the potatoes into cubes (the size is up to you, but not too large to boil). Now we cut the mushrooms into portioned pieces, dried ones can not be cut.

First, lower the mushrooms into the pan, let them cook for 10-15 minutes and throw in the potatoes and the whole onion. Now you need to cook about the same amount more and then let the soup brew, after salting it. Serve potato soup with mushrooms with sour cream and coarsely chopped herbs, as in the photo. Everything, the soup is ready! Bon appetit!

Puree soup - delicious from the first spoon

Now information for those who want to cook potato cream soup with mushrooms. Many people think that you just need to pass the soup through a blender, but this is far from the case. Yes, of course, you cook the soup in exactly the same way, but it is best to wrap the mushrooms with gauze before cooking, so that later you do not catch each piece of the mushroom separately.

"Why do it?" - you ask. Yes, because the blender will grind the mushrooms not into puree, but into fibers, and your soup will not have a very appetizing consistency. That is, we cook the soup, separate the mushrooms, add sour cream and pass through a blender. We serve a dish with slices of mushrooms and herbs.

From the greens for serving the dish, it is best to take the traditional Russian cuisine, for example: parsley, dill, thyme and everything that our ancestors grew in the garden.

That's about all there is to say about this dish. As you can see, any, even a completely inexperienced hostess, can cook it.

We hope you enjoyed this article and be sure to add this recipe to your cookbook. Bon appetit!

Soup with mushrooms and potatoes is a traditional dish of Russian cuisine, which not only perfectly satisfies hunger, but also brings real pleasure to lovers of food from the gifts of the forest. How many cooks, so many recipes: for this first course, they take a variety of mushrooms, add cheese, milk, vermicelli, pearl barley and other ingredients. You will learn how to cook soup with mushrooms and potatoes according to classic recipes from this collection.

Soup recipe with mushrooms, potatoes and vermicelli

Dry mushroom soup

Take dry mushrooms, wash thoroughly, then soak and leave for an hour. After the allotted time, put the pan on the fire and cook the mushrooms in the same water for about twenty minutes. Then add chopped vegetables: 1 onion, 3 potatoes, 1 carrot, a handful of vermicelli and 30 g of butter.

After another fifteen minutes, the soup can be eaten, of course, with sour cream.

Instead of dried mushrooms, it is very convenient to take a bag of frozen or a jar of champignons in their own juice. In the first case, after pouring the mushrooms into the water, boil them for 15 minutes, in the second, using canned ones, just bring them to a boil and immediately throw in the vegetables. By the way, the brine in which the mushrooms swam can be poured into the soup with them, it will be tastier.

mushroom soup

2 handfuls of dried mushrooms,
water,
3 potatoes
1 carrot
1 onion
butter,
sour cream,
a handful of thin vermicelli,
salt.

Put mushrooms in a saucepan, pour warm water (1.5 l), let stand for 20 minutes. Remove the mushrooms, crumble, put back into the boiling broth. Add potatoes, diced and fried in butter, grated carrots and finely chopped onion, vermicelli, salt.
?Serve soup with mushrooms, potatoes and vermicelli with sour cream and white bread croutons.

Oyster mushroom soup with vermicelli

200 g fresh mushrooms,
1 onion
2 potatoes
1 parsley root
1 carrot
water (or chicken stock)
1 st. butter spoon,
60–80 g vermicelli,
chopped parsley,
salt to taste.

? Cut potatoes into cubes, throw into boiling water (broth). Sliced onions, parsley and carrots are placed in boiled potatoes (or broth). When the vegetables are almost ready, put the mushrooms cut into small pieces and cook over low heat for 10-15 minutes.
Then add separately cooked noodles and salt. Before serving, season with parsley.

How to cook creamy soup with mushrooms and potatoes

Required:

Potato,
milk,
bouillon,
dried or fresh mushrooms
pepper,
salt.

Cooking method.

Peel the potatoes and boil them in lightly salted water. Turn the finished potatoes through a meat grinder. Pour puree with hot milk and mix thoroughly. Then dilute this puree with hot broth and stir, as a result, you should get a soup of the desired thickness.

Mushrooms, dried or fresh, fry in oil with the addition of chopped onions. Mushrooms pepper and salt. Put the prepared mushrooms in the soup puree with potatoes and boil again.

Recipes for puree soups with wild mushrooms and potatoes

Mushroom soup with chicken broth

200 g fresh porcini mushrooms,
100 g dry porcini mushrooms,
2 bulbs
50 ml vegetable oil,
100 g stalk celery,
400 g potatoes
1 st. a spoonful of sour cream
chicken bouillon,
salt,
white pepper.

? Peel potatoes and boil in water. Fry the peeled and chopped onion and celery in oil.
Soak dry mushrooms in warm water for 1 hour, then finely chop. Boil porcini mushrooms almost until tender in salted water.
Grind potatoes, onions, celery, champignons and soaked dry mushrooms in a blender until smooth and transfer to a pot. Add chicken broth (up to the neck of the pot), salt and pepper.
?In a pot, put 3-4 white mushrooms (preferably whole) per serving and sour cream. Close the pot with mushroom and potato puree soup tightly with a lid and place in a moderately preheated oven. Keep it there until the contents are ready.

Soup-puree with wild mushrooms

500 g fresh forest mushrooms (preferably porcini),
3 potatoes
30 g onion,
4 tbsp. butter spoons,
2 tbsp. spoons of wheat flour
1.5 l chicken broth,
3 egg yolks,
250 ml cream,
parsley,
celery.

?To prepare soup-puree with mushrooms and potatoes according to this recipe, finely chopped onion must be fried in a pan. Add thoroughly washed and chopped mushrooms and fry for 5-10 minutes with continuous stirring. Then, without removing from the heat, with constant stirring, add the potatoes, finely chopped, then after 10 minutes the flour, pour in the broth and cook for 40–50 minutes over low heat.
?Then drain the broth, take out the parsley and celery, pass the mushrooms and potatoes through a meat grinder (or rub through a sieve). Mix everything with broth.
? With a fork (or a whisk), beat the egg whites, add the cream and, with continuous stirring, in a thin stream, introduce the mixture into the soup. After that, salt the puree soup with forest mushrooms and potatoes to taste, heat in a water bath to a temperature not exceeding 70 ° C.

Mushroom, Potato and Cream Soup Recipe

Potatoes 600 g
Mushrooms 300 g
Onion 200 g
Cream 20% - 500 ml
Vegetable oil to taste
Salt to taste
Ground black pepper to taste

To prepare mushroom cream soup according to this recipe, potatoes need to be peeled, cut into cubes. Pour in water so that it only covers the potatoes, salt, boil until tender.
Finely chop the onion. Mushrooms cut. Fry the onion in vegetable oil. Add mushrooms, salt a little. Fry until all the liquid has evaporated.
Then potatoes (drain water) and mushrooms chop in a blender. Pour the soup into a saucepan, add cream, pepper a little. Bring cream soup with mushrooms and potatoes to a boil, but do not boil (when heating, also bring to a boil, but do not boil).

How to cook chicken soup with potatoes and mushrooms

Ingredients:

0.5 kg chicken breast
4 potato tubers
1-2 pcs. onion
2 carrots
300 gr. mushrooms
vegetable oil
greenery
spices and salt

First, let's prepare a rich chicken broth. To do this, put the washed chicken breast in a pan with cold water. Bring to a boil over high heat, remove the scale and turn off the gas. We give the broth to sweat for an hour and a half, not forgetting to remove the foam so that it turns out to be as transparent as possible. At this time, prepare other ingredients. Now let's take a look at the mushrooms. If they are dried, soak them in boiling water for 20-30 minutes. Drain in a colander and rinse thoroughly under running water. Let freshly frozen mushrooms thaw.

Wash fresh mushrooms and let drain. We cut the mushrooms in any convenient way: plates or cubes. Finely chop the onion, rub the carrots on a medium grater. We make frying vegetables in vegetable oil. Add chopped mushrooms to the pan and simmer over low heat until cooked. When the chicken soup with potatoes and mushrooms is ready, we take out the meat and cut it into pieces.

Soup recipe with mushrooms, potatoes and meat

400 g veal,
600–800 g potatoes,
400 g champignons (or 150 g porcini mushrooms),
150 g onion
150 g carrots
250 ml bread kvass,
100 g noodles
water,
1 st. a spoonful of chopped parsley,
dill and celery,
salt and pepper to taste.

First, boil only the meat (30 minutes), then add fresh mushrooms and potatoes, bring them to readiness. Put the noodles and cook for another 10 minutes. Then add kvass and onions and carrots fried in vegetable oil. Boil soup with mushrooms, potatoes and meat for 10 minutes, season with parsley, dill, celery and hot pepper.

How to cook soups with mushrooms, potatoes and barley

Classic mushroom soup with barley

fresh or frozen mushrooms - 300 g,
pearl barley - 0.5 cups or a little more,
potatoes - 5-6 pieces,
onion - 1 pc,
vegetable oil for frying,
parsley or dill,
salt,
freshly ground pepper
2 bay leaves,
4-5 allspice peas

Cooking:

Rinse pearl barley, pour a glass of hot water and steam for ~1-2 hours.

Sort the mushrooms, wash and cut into medium pieces.

Bring about 2.5-3 liters of water to a boil in a saucepan, put the mushrooms and bring to a boil.

Remove the foam, and add the bay leaf and peppercorns to the broth.

Boil the mushrooms for ~15 minutes, then remove from the pan with a slotted spoon and transfer to a colander to drain excess liquid.

Put pearl barley into the mushroom broth (draining the water in which it was steamed) and cook for ~ 30-40 minutes, until half cooked.

Peel and finely chop the onion.

In a pan with hot vegetable oil, fry the onion until soft.

Transfer the onion to a bowl, trying to keep as much oil as possible in the pan.

Put the mushrooms into the pan where the onion was fried and cook, stirring, ~ 8 minutes.

Add onions to the fried mushrooms, salt, pepper and mix.

Wash potatoes, peel, wash again and cut into cubes.

Add cubes of potatoes and mushrooms with onions to the pan, mix and cook for ~20-25 minutes, until pearl barley is fully cooked and potatoes are soft.

10-15 minutes before cooking, salt and pepper the soup to taste.

Add chopped greens to the finished soup, cover with a lid and let it brew for ~ 10-15 minutes.

Serve soup with mushrooms, potatoes and barley hot, sprinkled with fresh parsley or dill.

Mushroom stew with pearl barley

100 g dried mushrooms
2 potatoes
1 onion
butter,
1 carrot
parsley roots,
50 g pearl barley,
salt,
sour cream.

?Soak dry and washed mushrooms for 2-3 hours, then cook until tender, separate from the broth and fry with onions in butter.
?Separately fry carrots and parsley roots and boil barley and potatoes. Then combine the prepared products with the broth, salt and cook until tender. Serve with sour cream.

Recipe for cheese soup with mushrooms and potatoes

Ingredients:

Champignons - 350 gr.;
Carrot - 1 pc.;
Processed cheese - 400 gr.;
Chicken breast - 200 gr.;
Onion - 1 head;
Potato - 600 gr.;
Water - 3 l;
A little salt and black pepper;
Dill greens - 100 gr.;
Sunflower oil - 30 ml.

To prepare this cheese soup with mushrooms and potatoes, you need to cook chicken broth. We remove the skin from the breast, wash it well, put it in a saucepan and, pouring salted water, put it on the stove to cook. After 30 minutes, the broth will be ready, take out the meat from it, put it on a separate plate.

Wash vegetables for soup thoroughly. Three carrots, cut the potatoes into cubes, and chop the onion as finely as possible.

We rinse the champignons, refresh the cuts on the legs, clean, cut into slices. Cut the cooled breast into cubes.

Bring the broth to a boil - put the potatoes first. Meanwhile, cook vegetable fry in a frying pan with vegetable oil. To do this, heat the oil, fry the onion until transparent. Add carrots, mix, fry vegetables until half cooked. At this stage, lay the sliced \u200b\u200bmushrooms, cook them until all the mushroom juice has evaporated.

When the potatoes boil a little, add the chicken and the contents of the pan, mix everything, cook until cooked. At the very end, we introduce processed cheese, stirring all the time so that unappetizing lumps do not form. Then season the soup with salt and black pepper to taste.

Before serving the cheese soup with mushrooms and potatoes, finely chop the dill, sprinkle the soup on top with it and hurry to serve the dish warm.

How to cook pork soup with mushrooms and potatoes

1.5 liters of water,
400 g fresh champignons,
300 g pork
1 medium carrot
3-4 potatoes,
1 piece of celery root
1 onion
10 ml vegetable oil,
50 g sour cream
salt,
pepper and herbs to taste.

?To prepare a soup with mushrooms and potatoes according to this recipe, you need to cook the broth from the meat. 30 minutes before the meat is ready, put diced potatoes, chopped carrots and celery into the broth. Cook until vegetables are ready.
5-7 minutes before the end of cooking, add mushrooms cut into large slices, onion fried in oil, salt and pepper.
Before serving, pork soup with mushrooms and potatoes, season with sour cream and finely chopped herbs.

Dried Mushroom Soup Recipes with Potatoes

Mushroom soup with celery and garlic

8-10 g dried mushrooms,
200 g potatoes
25 g carrots
30 g celery
12-15 g onions,
3 g flour
1 clove of garlic
water,
caraway,
greenery.

To prepare dried mushroom soup with potatoes according to this recipe, carrots and celery roots must be cut into strips and sautéed. Boil dry mushrooms soaked in water and cut into strips. Cut potatoes, dip in boiling broth and cook until half cooked.
?Add cumin, mushrooms, roots, onions to browned flour and simmer for 6-8 minutes. Then add dressing to soup and bring to a boil. Add garlic, chopped parsley, crushed with salt to the soup of dried mushrooms with potatoes and season with a decoction of the roots.

Shchi rich with mushrooms

5-6 white dried mushrooms,
4 potatoes
600 g sauerkraut,
water,
1 st. a spoonful of wheat flour
2 medium carrots
2 parsley roots,
1 head of onion,
1 st. a spoonful of tomato puree,
2 tbsp. tablespoons of fat
Bay leaf,
salt,
pepper to taste.

Bouillon from dried mushrooms. Remove boiled mushrooms and cut into cubes. Cut potatoes into small cubes.
? Stew sauerkraut with roots and onions, chopped mushrooms, browned flour, tomato puree, pepper, bay leaf and salt. Put everything in boiling mushroom broth and cook for 5-10 minutes.
?Ready-to-serve cabbage soup with sour cream and chopped herbs.

How to cook milk soup with mushrooms and potatoes

Mushroom soup with milk

100 g dried mushrooms
150 ml milk
water,
50 g rice
30 g carrots
25 g onion
1 st. a spoonful of sunflower oil,
50 g potatoes
spices,
spices,
sour cream.

?Dried mushrooms can be poured with warm milk for 2-3 hours.
After that, squeeze the mushrooms, chop and dip in boiling water.
Then add rice, carrots and onions fried in sunflower oil, potatoes, spices (herbs can be added in summer).
?Serve milk soup with mushrooms and potatoes with sour cream.

Russula milk soup with potatoes

300 g russula,
300 g potatoes
100 ml milk
water.

? Washed and cut into pieces of russula boil with potatoes cut into cubes.
?For 5-10 minutes before readiness, fill this simple soup with mushrooms and potatoes with milk.

Milk soup with frozen mushrooms and potatoes

1 liter of water (or stock)
300 g quick-frozen champignons,
2 tbsp. spoons of flour
1 carrot
1 onion
1 potato
2 tbsp. butter spoons,
2 eggs,
1 st. milk spoon,
100 ml cream
salt to taste.

Defrost mushrooms, chop. Combine them with peeled and chopped carrots and onions, simmer in a pan with butter (5 minutes).
?Dry flour, dilute with milk and mix with stewed vegetables and mushrooms. Transfer the mass to a pot.
Separate egg yolks from proteins, mix with cream, bring to a boil in a small container, stirring thoroughly, pour into a pot. Add peeled and diced potatoes, water or broth.
? Close the pot with a lid and put the milk soup with mushrooms and potatoes in a moderately preheated oven for 35–40 minutes.

Soup recipes with fresh mushrooms and potatoes

White mushroom soup with vegetables

300 g fresh mushrooms,
1 onion
200 g fresh cabbage,
2 potatoes
1 bunch parsley and celery
120 g sour cream
water,
salt,
pepper.

? Boil mushrooms in water. Strain the broth, cut the mushrooms into strips.
Put vegetables in layers in a pot: peeled and diced potatoes and onions, chopped cabbage, chopped herbs, salt and pepper. Pour in the mushroom broth. Close the pot with a lid and put it in a moderately preheated oven for 35 minutes.
When serving, add fresh mushrooms to the potato soup and season it with sour cream.

Fresh mushroom soup

300-400 g white,
3 potatoes
1 carrot
1 onion
30 g butter.

We put the prepared mushrooms in a saucepan, fill it with water and cook, removing the foam, for about thirty minutes. It is best when they boil for the first time, drain the water and pour new water. Then add chopped potatoes, onions, carrots to the pan. You can add a handful of noodles and butter. Be sure to put sour cream in the fresh mushroom soup with potatoes prepared according to this recipe and do not forget to salt.

Mushroom soup with potatoes

Fresh mushrooms 500 g
Butter 2 tablespoons
Water 2 l
Potatoes 5 pieces
Carrots 2 pieces
Parsley root 1 piece
Onion 1 head
Sunflower oil 30 g
Salt to taste
Ground black pepper to taste
Bay leaf 1 piece

To prepare this dish, we take any fresh mushrooms, clean them, cut into slices and fry with two tablespoons of butter.
We shift the fried mushrooms into a saucepan, pour two liters of boiling water and cook over low heat for 30 minutes.
Cut into strips 5-6 potato tubers and 2 large carrots.
Parsley root and onion cut into small cubes (it is better to lightly fry the vegetables in vegetable oil).
We put the vegetables in the soup, add salt, pepper, bay leaf and cook for another 20-30 minutes until the potatoes are ready.
Mushroom soup made from fresh mushrooms with potatoes can be served with sour cream, mayonnaise or a piece of butter.

Potato soup with fresh butter and dill

300 g butter,
700 g potatoes
200 g onion
150 g carrots
1 parsley root
2 tbsp. spoons of oil
water (or broth)
salt,
sour cream,
pepper,
Bay leaf,
dill greens to taste.

?To prepare this soup with potatoes, mushrooms need to be sorted out, caps cleaned from the film and cut into slices. Cut and chop the legs, lightly fry and stew. Pour everything with water (or broth) and cook for 20-25 minutes. After that, add browned onions, carrots and parsley root, potato cubes and cook until tender.
Season the soup with fresh mushrooms and potatoes with sour cream and dill.