Fungus soups are known for their nutritional properties, they will help to satisfy hunger for a long time. Mushroom soup is suitable for those who are on a loose diet and avoid high-calorie meals. Frozen or canned mushrooms can be found in stores all year round..
Recipes of soups with these mushrooms differ in a variety of tastes and varying degrees of difficulty in cooking. You should start with a simple first course with mushrooms and potatoes, and then move on to more complex ones, such as cheese soup..
|potato –||5 pieces. medium tubers|
|carrots –||1 PC.|
|honey agaric –||300 g|
|Luke –||1 PC.|
|salt and pepper –||2 g|
|water –||1.5 l|
|greenery –||for decoration|
|sour cream –||to add to the plate to taste|
|Time for preparing: 50 minutes||Calories per 100 grams: 24 Kcal|
Soup with honey agarics and potatoes is cooked quickly and does not require special knowledge in cooking. The recipe refers to fresh mushrooms, but if the season of mushrooms has not yet begun, then canned ones will do..
Mushrooms cut into small pieces and fry for a couple of minutes in a frying pan with non-stick coating (or a small amount of vegetable oil).
In a saucepan, boil water and put small cubes of potatoes in it, then grated carrots and finely chopped onions..
At the same time, you can salt, pepper, mix and, if necessary, add more spices in accordance with the preferences of those who cook the soup. Put chopped mushrooms in the pan and cook on the same fire for 10 minutes.
Then turn off the stove and leave the pan on it for another 15 minutes. You can sprinkle the finished soup in a plate with greens, add sour cream.
Cheese soup with honey agarics
This soup turns out surprisingly tender, creamy. Due to the presence in the recipe of cheese, it is more nutritious.
- 200 g of frozen mushrooms;
- 1 liter of pre-boiled broth (on any meat or vegetable);
- 4 small potatoes;
- 2 small processed cheese;
- 100 g onions;
- 50 g grated carrots.
Cooking time: 30 minutes.
Calorie per 100 g of soup: 120 kcal.
Mushrooms fry in a skillet with vegetable oil until excess water evaporates (you do not need to defrost them beforehand).
Chopped finely onions and carrots, grated large, fried to golden onion in vegetable oil and mixed with honey agarics. On the stove put boil broth. After he boils, they throw a fry with honey agarics at him.
The fire is made weaker and cooked for about five minutes, after which they throw the potatoes cut into small squares or straws. Expose medium heat and boil until potatoes are ready..
Cheese cheese rubbed on a fine grater or crushed in a blender and at the time of readiness of the potatoes gradually add them to the soup, stirring it at the same time. The cheese should be separated in the broth, not glued together in separate large lumps..
After the broth becomes almost homogeneous, the soup can be considered ready.
You can serve the dish with greens and white bread croutons.
Soup with frozen mushrooms and noodles
Nourishing diet soup is obtained from frozen mushrooms with chicken breast. It is good to eat in the winter, recalling the autumn campaigns for mushrooms in the forest.
- 400 g chicken breast (wash with cold water under a tap and dry with a napkin);
- 2 medium sized carrots;
- 2 white bulbs;
- 2 g of salt and pepper;
- 50 g stems of fresh celery (optional, if you can not buy it);
- 200 g of frozen mushrooms;
- 100 grams of noodles (preferably buckwheat);
- 5 grains of allspice;
- 3 liters of water;
- 2 tbsp. l var. oils;
- Greens: parsley, green onions for decoration in the plate.
Time required for cooking: 1.5 – 2 hours.
Calories per 100 g: 30 kcal.
In 2 liters of water at low heat cooked chicken, 1 carrot and 1 onion, cut in half. You can also add a little parsley. Broth lightly salt, fall asleep peppercorns. Cook the chicken for 1 hour, removing the foam that appears on the surface. When the broth is ready, the halves of carrot and onion are removed from it..
Mushrooms are defrosted in a pre-heated pan until excess liquid is gone. Then they need to fry a little in vegetable oil and fall asleep in broth.
Uncooked onions, carrots and celery are cut very finely (you can grate the carrots), lightly fried and 10 minutes before the soup is cooked, add to the broth, after having pulled the chicken out of it. Then add a bay leaf to the pan, turn off the stove and leave to stew the soup under the lid for 10-15 minutes.
During this time, boil noodles in salted water in a separate container (you can follow the instructions on the package). Noodles are added to the broth. It is laid out directly in a plate, and poured with mushroom soup on top, put sliced boneless chicken and sprinkled with herbs.
Dried soup with chicken
Dried mushrooms are easier to get after the end of the season. They are also able to give the soup a rich mushroom flavor and aroma..
- 200 g chicken breast (wash and dry with a napkin);
- 200 g of any noodles or pasta;
- 1 onion;
- ½ kg of dried mushrooms;
- 2-3 potatoes
- salt and pepper according to preference.
Cooking time: 40 minutes.
Caloric content per 100 g: 72 kcal.
To make a soup of dried mushrooms, you will first have to leave them in water for a couple of hours to make them soft. In the water in which the mushrooms were soaked, you can later boil the soup itself (but this should not be the first water that was poured into the mushrooms, that is, they are first washed several times).
Drain the water in a saucepan, mushrooms are fried in any vegetable oil over medium heat, until their volume is reduced by about 1.5 times. Then add the mushrooms to the pan with drained water, add salt and set to cook on the stove, turned on the middle fire. Finely cut onions and potatoes and send them to the broth.
After 10 minutes, we fall asleep pasta, cook for 15-20 minutes, after which we check the readiness of the potatoes. If it is boiled, then the soup is ready. You can let it stand for another 10 minutes before serving..
Eat soup with sour cream or without it, you can sprinkle it with herbs and crackers.
The recipe for a delicious dish of marinated mushrooms
This light soup uses pickled mushrooms and chicken eggs for decoration in the plate.
- 700 g marinated mushrooms (they are best cooked intact);
- 3 potatoes;
- 1 carrot;
- 2 chicken eggs (their number depends on the number of servings – put half or two half in one plate);
- 1 bulb (or 2 if they are small);
- greens and salt according to preference.
Cooking time: 1 hour.
Caloric content per 100 g: 43 kcal.
Pickled mushrooms fill up with water in a saucepan and boil the broth until the mushrooms sink to the bottom. At this stage, you can salt the water. If necessary, salt can be added at the end of cooking soup. If foam appears on the surface during cooking, it must be removed..
After the mushrooms are cooked, they are thrown back into a colander, and finely chopped potatoes are cooked in the broth. With a sufficiently small slicing, 15 minutes should be sufficient for boiling potatoes. During this time, lightly chopped chopped onions and carrots in vegetable oil. When the onion turns golden, mushrooms are poured into the pan. The fire increases a little and zazharka is preparing for another 10 minutes..
Then it is poured into the broth and boiled until it boils. In a bowl of soup, you can add a boiled chicken egg (chopped, half, lobule – whatever you like), sprinkle the soup with greens.
The basic rule of cooking delicious and healthy soup with honey agarics is to choose quality products. All ingredients must be fresh. Choosing mushrooms, you need to be especially careful – to consult with experienced mushroom pickers, buy already collected mushrooms only in verified places, follow the shelf life of canned, pickled mushrooms.
It is better to collect mushrooms from mid-August until the time of the first frost. At this time, the mushrooms have the best nutritional properties. After harvesting, the lower part of the leg is cut off, the mushrooms are washed and soaked in water for an hour or two for easier purification..
Cooked soup with mushrooms on low heat, so that the broth does not dim. You can add any meat, pasta, cereals, and vegetables to the company to the mushrooms. Their taste goes well with almost all products. Is that the fish soups with mushrooms practically do not cook, most fish can be baked with them. But it’s a matter of taste..
To enhance the flavor of mushroom soup, you can add a tablespoon of dried porcini mushrooms.
Cooking mushroom soup with honey agarics is a snap if you do everything as described in the recipe. Ready-made first course will definitely appeal to all family members..