10 recipes mushroom soups

Soup is not only used fresh mushrooms, but also frozen. Recent thaw in the refrigerator for 10-12 hours before cooking: because they retain maximum flavor.

1. Creamy soup with mushrooms

The secret recipe - gradual caramelization mushrooms. In the process they are roasting reach their full flavor and then give him some soup, which is a particularly rich and fragrant.

Ingredients

• 60 g butter;
• 900 g fresh mushrooms;
• salt - to taste;
• 1 onion;
• 40 g flour;
• 6 sprigs fresh thyme;
• 2 garlic cloves;
• 1 l chicken broth or water;
• 250 ml of water;
• 250 ml of cream with fat content of more than 33%;
• ground black pepper - to taste;
• fresh herbs - to taste.

preparation

Melt the butter over medium heat in a large saucepan. Add the sliced ​​mushrooms and salt. Wait until the mushrooms give juice, then reduce heat to low. Continue to cook for about 15 minutes, stirring often, until the liquid has evaporated and the mushrooms are golden brown.

Throw into the pot chopped onions. 5 minutes later, when it becomes soft and translucent, sprinkle the flour and cook, stirring often, for 2 minutes more. Tie the thyme sprigs in a small bundle of thread and add to the mushroom mixture. Then throw the chopped garlic.

Pour into pan chicken broth and 250 ml of water. Bring to boiling dish and cook for 1 hr. Then, remove the thyme.

Blender at high speed pyuriruyte soup.

Return to the saucepan and add the cream. Season Dish salt and black pepper, pour into bowls and serve garnished fresh herbs.

2. Soup from mushrooms with celery

Deep earthy notes mushroom flavor mix with thyme and celery gentle taste. The dish turns out is incredibly easy.

Ingredients

• 1 stalk leek;
• 200 g of celery;
• 900 g fresh mushrooms;
• 2 tablespoons butter;
• 1 onion;
• 1 carrot;
• 3 large cloves of garlic;
• 2 teaspoons fresh thyme leaves;
• 1½ liters of chicken stock or water;
• 1 teaspoon sea salt;
• ½ teaspoon black pepper.

preparation

Leeks and celery, divide in half along the stems and chop. Mushrooms cut into slices of a thickness of about half a centimeter.

Melt the butter in a large saucepan over medium heat. Throw chopped onion and carrot, Leeks, celery and coarsely chopped garlic. Cook, stirring for about 10 minutes. Vegetables should be soft but not browned.

Add the thyme in a pot, mushrooms, chicken broth, salt and pepper. Heat the soup to a mild boil, then reduce heat to a minimum, cover and simmer for 30 minutes.

3. Thai soup "Tom Yam"Mushrooms and green onions

The basis of each recipe of this soup - fish sharp-sour taste. Tom yam with vegetable broth or water turns fresh and light. And if you want to make the dish more satisfying, feel free to add to it a little of the finished noodles.

Ingredients

• 75 g prawns;
• 4 mushroom;
• 1 red chilli;
• 1 stalk of green onion;
• 300 ml of water or vegetable broth;
• 1 tablespoon fish sauce;
• 1 teaspoon brown sugar;
• ½ lime;
• 1 small bunch of cilantro.

preparation

Shrimp Frozen thawed in cold water for 10 minutes. Cut the mushrooms into thin slices, chop the chilli, chop the green onion rings.

Pour broth into the pan and bring to boil. Add part of green onions, chili, mushrooms, fish sauce, sugar. Squeeze the lime juice. Bring to boiling soup, then reduce heat and cook for 1 minute.

Throw the peeled shrimp in a broth. Cook for another 2 minutes, until the shellfish will not be pink and not fully prepared.

Garnish with spring onion and coriander leaves and serve.

4. Creamy mushroom soup with chicken

This dish is a delicious aroma of mushrooms, chicken and fresh greens is preparing a total of 30 minutes. If you want to make the soup even more hearty, take a heavy cream.

Ingredients

• 250 g of chicken thighs (fillets);
• 250 g mushrooms;
• 1 tablespoon olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 40 g butter;
• 3 garlic cloves;
• 1 onion;
• 3 carrots;
• 2 celery;
• ½ teaspoon of dried thyme;
• 45 g flour;
• 1 L of chicken broth or water;
• 1 bay leaf;
• 120 ml of cream with fat content of 10-12%;
• 1 small bunch of parsley - optional;
• 1 sprig of rosemary - on request.

preparation

Cut fillets into pieces of 2-2½ cm wide, and mushrooms - thin slices.

Heat the olive oil in a large saucepan over medium heat. Chicken with salt and pepper. Throw in a pan and fry until golden about 2-3 minutes; then remove and set aside.

Melt the butter in the same pan over medium heat. Add mushrooms and sliced ​​garlic, onion, carrot and celery. Fry about 3-4 minutes, stirring occasionally, until tender. Season with thyme.

Add the flour and wait for about 1 minute until it is lightly browned. Then pour the chicken broth, throw it in a bay leaf and bird. Cook for about 4-5 minutes, stirring constantly, until soup thickens slightly.

Pour the cream and leave the pan on the stove for a few minutes, so that the broth is hot again. Salt and pepper dish. Serve immediately, garnished with parsley if desired and rosemary.

5. Vegan mushroom soup with ginger

Spicy and easy dish without oil on vegetable milk is preparing a total of 15 minutes.

Ingredients

• 450 g mushrooms;
• 500 ml of water or vegetable broth;
• 750 ml of unsweetened almond or other vegetable milk;
• 4 garlic cloves;
• 1 medium onion;
• ½ teaspoon ground ginger;
• ¼ teaspoon ground black pepper;
• lemon juice - to taste;
• salt - on request.

preparation

Mushrooms cut into thin slices.

Pour the vegetable broth in a large pot, add the vegetable milk, mushrooms, chopped garlic and onion. Bring to boil and simmer over medium heat for about 10 minutes.

Pyuriruyte soup blender. Season with ginger, black pepper, lemon juice, salt and mix thoroughly.

6. Mushroom soup with beets and cabbage

Rich mushroom flavor complemented the sweetness of vegetables and sour lemon. If you are caught fresh beets and carrots, add a little sugar to the soup.

Ingredients

• 220 g mushrooms;
• 1 red onion;
• 1 large beet;
• 1 large carrot;
• 500 g of cabbage;
• 1 lemon;
• 45 g butter;
• 1½ liters of chicken broth;
• leaves of fresh thyme - to taste;
• 100 g of the cream;
• chives or dill - to taste;
• salt - to taste;
• crackers - to taste.

preparation

Mushrooms cut into thin slices, red onions, beets and carrots - cubes. Chop the cabbage. Lemon peel, wash and pierce in several places with a fork.

Melt butter in a large saucepan, add the red onions, beets and carrots. Fry on low heat 25 minutes, stirring occasionally.

Pour the chicken broth, throw the cabbage, mushrooms, lemon and thyme. Bring to the boil. Reduce heat and simmer for 15 more minutes. Then remove the lemon out of the dish.

Ladle the soup into bowls, garnish with sour cream and chopped herbs. Season with salt and serve with croutons.

7. Mushroom soup with broccoli and zucchini

The composition of vegetables in this vegetarian soup easily change depending on the season and your taste. Vinegar gives Asian spicy notes, but you can do without it.

Ingredients

• 350 g mushrooms;
• 1 zucchini;
• 2-3 tablespoons of olive oil;
• 1 medium onion;
• 3 garlic cloves;
• 2 l of water or vegetable broth;
• 2 cups broccoli florets;
• 60 ml of soy sauce;
• 1 teaspoon of dried thyme;
• 1 teaspoon of dried oregano;
• salt - to taste;
• black pepper - to taste;
• 2 bay leaves;
• 1 tablespoon rice wine vinegar, or - on request;
• 1 tablespoon apple cider vinegar - on request;
• sugar - to taste.

preparation

Mushrooms cut into thin slices and zucchini - cubes.

In a large saucepan, heat the olive oil. Throw the sliced ​​onions and cook, stirring, until it begins to soften not. Throw chopped garlic and cook for 1 minute.

Pour into pan broth, add the mushrooms, broccoli, zucchini, soy sauce, thyme, oregano, salt, pepper, bay leaf. Bring the soup to a boil and leave for 10-15 minutes on low heat until the mushrooms and vegetables are tender. Remove the bay leaf.

Taste and season it with vinegar, sugar, salt and pepper to your liking. Serve immediately on the table.

8. Mushroom soup with beef and barley

Both rich and rewarding option.

Ingredients

• 80 g barley;
• 2 tablespoons olive oil;
• 900 g of beef;
• 300 g mushrooms;
• 1 onion;
• 2 garlic cloves;
• 3 carrots;
• 2 celery;
• 1 teaspoon dried oregano;
• 1 teaspoon dry basil;
• 1 bay leaf;
• 2 liters water;
• salt - to taste;
• black pepper - to taste.

preparation

Soak barley a few hours before cooking soup.

Heat the olive oil in a large saucepan. Pour beef, cut into small pieces and fry flush to within a couple of minutes. Add the mushroom slices, chopped onion and garlic and cook for a few minutes, until the mushrooms and vegetables are tender.

Throw in the pan pieces carrot chopped celery, barley, oregano, basil and bay leaf. Pour into water and bring to a boil, then reduce heat and simmer for about 1 hour. Remove bay leaf. Season soup with salt and pepper.

9. mushroom soup with spinach

One more hearty meal with slices of caramelized mushrooms and silky spinach. Rich earthy flavor of mushrooms is completely revealed through a combination of sweet and savory spices - cinnamon, coriander and cumin.

Ingredients

• 450 g mushrooms;
• 200 g shallots;
• 6 tablespoons butter or olive oil;
• 1 tablespoon tomato paste;
• fresh thyme leaves - to taste;
• 1½ tsp ground cumin;
• 1 teaspoon ground coriander;
• ¾ tsp ground cinnamon;
• pinch ground allspice;
• 1¼ liter of water;
• salt - to taste;
• 1 teaspoon black pepper;
• 150 g of spinach;
• lime juice - to taste;
• unsweetened yogurt or sour cream - if desired.

preparation

Slice the mushrooms, chop the shallots.

Heat 3 tablespoons oil in a large saucepan over medium heat. Throw half the mushrooms and onions. Fry about 10-12 minutes, stirring occasionally until most of the liquid has evaporated and mushrooms browned. Transfer mixture to a bowl and repeat with the remaining butter, mushrooms and onions.

Return the mushrooms to the pan and add the tomato paste, thyme, cumin, coriander, cinnamon, allspice. Cook it all for about 1 minute.

Pour into water pan, salt and pepper. Bring the soup to a boil over medium heat and simmer for 20 minutes. Toss the spinach and cook for 1-2 minutes.

Blender packed wholemeal little chop the ingredients in the broth. Add the lime juice.

Ladle the soup into bowls and serve with yogurt or sour cream.

10. Potato soup with mushrooms Cauliflower

Potatoes do not just cut into cubes, and turns into a thick puree with slices. Vegetarian dishes are surprisingly hearty, nutty flavor with cauliflower and mushroom flavor.

Ingredients

• 2½ liters of water;
• 5 potatoes;
• 1 tablespoon dried roots for soup or other condiments;
• 100 g cauliflower;
• 1 carrot;
• 1 onion;
• 200 g mushrooms;
• 3 tablespoons of vegetable oil;
• salt - to taste;
• ¼ teaspoon black pepper;
• 1 teaspoon paprika;
• 1 bay leaf.

preparation

Pour boiling water over the diced potatoes, add the dried roots and cook for about 15 minutes until soft. Disassemble the cauliflower into florets. Chop the carrots and onions, chop the mushrooms into slices.

Pour the oil in a frying pan and sauté the onion and carrot until golden brown. Then put the mushrooms, season with salt, sprinkle with pepper and paprika. Cook 7 minutes, stirring constantly.

Do not drain the water directly into the pan mash potato press, to keep small pieces. Throw cauliflower and bay leaf. Salt, bring to the boil and cook for 7 minutes. Put the mushrooms with onions and carrots. Cook 10 minutes over low heat.

Turn off the stove, cover pan with a lid and let it brew soup. After 10-15 minutes, the dish can be served.