Mushroom soup from honey mushrooms. Honey mushroom soups: recipes for first courses Canned honey mushroom soup recipe

03.03.2024

Step-by-step recipes for preparing delicious marinated mushroom soup

2018-06-30 Natalia Danchishak

Grade
recipe

7631

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

3 gr.

Carbohydrates

11 gr.

82 kcal.

Option 1. Classic recipe for pickled mushroom soup

You can make homemade mushroom soup not only from fresh, dried or frozen mushrooms. It is no less tasty from pickled mushrooms. You can use any: oyster mushrooms, honey mushrooms, champignons, etc.

Ingredients

250 g pickled mushrooms;
10 ml sunflower oil;
50 g rice cereal;
15 g green onions;
bulb;
egg;
a slice of garlic;
sea salt;
two carrots.

Step-by-step recipe for marinated mushroom soup

In a small saucepan, bring water to a boil. Wash the rice and put it in boiling water. Stir, lightly salt and cook until tender.

Peel the husks and finely chop the onion. Cut the peel off the carrots and rub it. Finely chop a slice of garlic. Sauté vegetables in hot oil until soft.

Remove the mushrooms from the brine, rinse under running water and cut into small pieces. Place in a frying pan and fry, stirring, for three minutes. Place the fried mushrooms in a saucepan, stir and bring to a boil.

In a separate bowl, beat the raw egg. Add the egg mixture into the soup in a thin stream, stirring constantly with a whisk until it separates into threads. As soon as the contents boil, remove from heat. Add chopped green onions and leave for a few minutes.

The soup can be served in an original way by placing it in portioned clay pots with lids. Be sure to rinse the pickled mushrooms under running water.

Option 2. Quick recipe for marinated mushroom soup with ham in a slow cooker

Soup of pickled mushrooms with ham is a savory first course that tastes like hodgepodge. A slow cooker will make the cooking process much easier.

Ingredients

100 g pickled mushrooms;
a pinch of sea salt;
150 g ham;
a pinch of ground black pepper;
bulb;
Bay leaf;
bulb;
20 ml sunflower oil;
four potatoes;
10 g tomato paste;
garlic - two slices.

How to quickly prepare marinated mushroom soup in a slow cooker

Peel the garlic and onions. Finely chop the latter and chop the garlic on a fine grater.

Pour sunflower oil into the multicooker pan and place chopped vegetables in it. We start the “frying” program. We set the time to ten minutes. Saute, stirring, with a wooden spatula.

Peel and cut the potatoes into small slices. We send it to the rest of the vegetables, stir and start the “baking” program. Cook, stirring, for ten minutes.

Remove the mushrooms from the marinade and chop into cubes. We do the same with ham. We send everything to the potatoes. Salt, pepper and add bay leaf. We switch the device to “soup” mode. Pour in water and close the lid. We set the time to half an hour.

Ladle the soup into bowls and serve with garlic croutons. When serving, you can add sour cream. It is advisable to soak pickled mushrooms in water for half an hour.

Option 3. Onion soup with pickled mushrooms

This is one of the most piquant versions of pickled mushroom soup. To prepare, use pickled mushrooms in a marinade containing a lot of vinegar.

Ingredients

ten small onions;
sunflower oil;
400 g beef bones;
spring water;
half a jar of pickled mushrooms with marinade;
black pepper - six peas;
carrot;
two bay leaves;
three sprigs of dill and parsley.

How to cook

Peel the onion heads. Shred with thin feathers. Heat sunflower oil in a frying pan over medium heat. Place the onion in it, stir, turn the heat down to low and simmer, stirring regularly, until dark caramel in color. This will take approximately two hours.

We wash the beef bones, place them in a three-liter saucepan, add water and bring to a boil. Let's remove the noise. Peel the carrots and put them in the broth. We also send peppercorns and bay leaves here. Cook the broth over low heat for three hours. Then we strain it.

Remove the mushrooms from the marinade and cut into small pieces. Pour the marinade into the stewed onion, stir, cover and cook for another three minutes. Add mushrooms, stir and simmer for five minutes.

Place the strained broth over high heat and bring to a boil. Add the onion and mushroom fry, stir and cook from the moment of boiling for three minutes. Add chopped herbs, salt, cover and boil for five minutes.

The soup will turn out even tastier if you leave it for a day before serving. Make broth from bare bones. If you wish, you can prepare it from cubes.

Option 4. Marinated mushroom soup with barley

Marinated mushroom soup turns out appetizing and very tasty. Pearl barley will add thickness and make the dish satisfying.

Ingredients

300 g pickled mushrooms;
fine rock salt;
75 g pearl barley;
vegetable oil;
four potatoes;
two and a half liters of filtered water;
bulb;
Bay leaf;
three cloves of garlic;
75 g sour cream.

Step by step recipe

We rinse the pearl barley under the tap. Peel the potatoes, wash and cut into thin bars, leaving one tuber whole.

Remove the mushrooms from the marinade, dry them lightly and cut into thin slices. Remove the peels from the garlic slices and onions. Finely chop the vegetables.

Place pearl barley in a saucepan, add filtered water and put on fire. We wait until it boils and add a whole potato tuber. Sauté the garlic and onion in vegetable oil until lightly browned, add sour cream and simmer for three minutes.

Take out the whole potato tuber and mash it until smooth with a fork. Return to the pan. We also send potatoes cut into bars here. As soon as the soup boils, add mushrooms and fried onions with sour cream. Salt, add bay leaf and season with spices. Cook over low heat for seven minutes.

Instead of pearl barley, you can add any other grain to the soup. The soup will turn out even tastier if you first lightly fry the pickled mushrooms in butter.

If you like mushrooms, then you will like them in any form. Don’t think, I in no way encourage you to consume these gifts of the forest raw, such actions are dangerous both for health and for life. But you can prepare a lot of dishes from boiled mushrooms, starting with a regular salad dressed with sour cream and ending with layered snack pies. However, in order to put some kind of mushroom dish on the table, you first need to deal with the mushrooms themselves: carefully sort them out, wash them, boil them, and then whatever your culinary imagination allows you to do.
In the fall, in addition to setting out a couple of jars of pickled mushrooms, I also make sure to set aside some of them for freezing. You can't imagine how tasty and fragrant they are on a cold winter day! In order not to bother with them later, I freeze them already boiled. Therefore, when I or my family want mushrooms, I take them out of the freezer, throw them in a colander and let them defrost. Some mushrooms, such as boletus and boletus, are saturated with excess moisture, so they need more time to defrost, at least overnight. A couple of hours is enough for honey mushrooms. As a result, I have mushrooms ready to please my family with a delicious dish, such as mushroom soup made from honey mushrooms.

Ingredients

wild mushrooms - 300-400 g;
potatoes – 2 pcs.;
carrots – 1 pc.;
onion – 1 head;
butter – 1 teaspoon;
salt and other seasonings - to taste.

How to cook mushroom soup with honey mushrooms

I don’t know of any other soup that can be prepared faster than mushroom soup. Judge for yourself, the mushrooms are boiled, the vegetables need 30 minutes to be ready and plus 10-15 minutes for simmering. However, first things first.
Place the defrosted mushrooms in a saucepan. Immediately add the diced potatoes into it.

Fill everything with water and place it on the stove over high heat. When the contents boil, reduce the heat to medium and cook the mushrooms and potatoes for 20-25 minutes under the lid. If the broth escapes, open it slightly.
Prepare vegetables for sautéing. We do this in the simplest way. Grind the peeled and washed carrots on a coarse grater, and chop the onion not very finely. We transfer them to a pre-prepared frying pan, put butter in it, and throw in 2-3 pinches of salt.

Fry the vegetables a little. I almost always cook any soups using butter. Well, I love its taste and smell in first courses. You can saute vegetables in your usual vegetable oil.
Transfer the roast into the soup and stir.

Add salt to taste and keep the pan on low heat for another 35-40 minutes.
Season the mushroom soup with sour cream and eat.

Useful tips and secrets:

Honey mushroom soup. Honey mushroom soup recipe. You can make a very tasty soup from these mushrooms. There are a huge number of recipes for mushroom soups. Honey mushrooms, mushrooms that grow on tree stumps, can often be found on lawns. Mushroom soup from honey mushrooms turns out to be very tasty; honey mushrooms are generally collected in the fall. These mushrooms can also be cooked fried; when marinated, you get pickled honey mushrooms; well, the soup made from honey mushrooms is very tasty.

Honey mushroom soup - how to cook

Let's figure out what honey mushrooms can be used to make soup. Mushroom soup from honey mushrooms can be cooked from autumn and summer honey mushrooms. A very tasty soup is made from frozen honey mushrooms. This is if there are no fresh ones. Frozen honey mushrooms are very suitable for these purposes!

What soups can be made from mushrooms?

Mushroom soup can be divided into two, even three categories.

The first category of mushroom soups are ordinary liquid soups cooked in mushroom broth; this category of soup can be called classical. These soups are very light and contain a minimum of calories. This honey mushroom soup is very good for a light dinner.

Soups of the second category are thick mushroom soups. Such soups are also called cream soup. Very often the recipe includes milk, sour cream or cream; frying for such a soup is done by frying a couple of tablespoons of flour, which serves as a thickener. The basis for such soups is, of course, mushrooms, in our case it is honey mushrooms.

I offer you a selection of popular honey mushroom soup recipes

This is a classic recipe for honey mushroom soup. Light and one might say low-calorie. This recipe was prepared a long time ago, this soup probably tastes very wonderful. The composition includes honey mushrooms, potato seasonings. You can prepare this recipe with frozen mushrooms.

Ingredients for the recipe:

Water – 3 liters
Honey mushrooms – 1 kg
Potatoes – 600 gr
Salt to taste – 25 grams according to recipe
Butter - 100 grams
Onion – 1 pc.
Carrots – 1 pc.
Bay leaf – 2 pcs.
Allspice – 10 pcs.

Preparing honey mushroom soup recipe:

To prepare this recipe, you will need a saucepan with a capacity of at least 5 liters, preferably larger. Pour 3 liters of water as per the recipe, you can immediately add salt.

Preparing honey mushrooms for soup - first we need to clean the mushrooms from debris and wash them, to do this, put the honey mushrooms in a container with water and leave for 5-10 minutes, wash the mushrooms well and drain the water. It’s best to wash it after this under running water in a sieve, you don’t want sand to be present in the honey mushroom soup? Cut the mushrooms into pieces, not large.

The next step in the recipe is to peel the potatoes and vegetables for frying for honey mushroom soup.

Once the water has boiled, you can add honey mushrooms, cook for 20 minutes over low heat, using a soup slotted spoon to remove the noise.

The next step in the honey mushroom soup recipe is to add and boil the potatoes; the potatoes must be cut into small cubes.

We prepare the frying for honey mushroom soup - frying does not take much time, add one hundred grams of butter to a heated frying pan, make a very tasty honey mushroom soup in butter, then add chopped onions and finely grated carrots. Fry until golden brown.

We add the roast to the honey mushroom soup and the final touch of the recipe is to add spices according to the recipe of the ingredients. So the mushroom soup from honey mushrooms is ready. Bon appetit!

This recipe will be both higher in calories and healthier than the first recipe! This is the author's recipe for honey mushroom soup! Once you prepare this mushroom soup, you will no doubt be satisfied. Chicken breast and smoked cheese add a very interesting taste!

Ingredients for honey mushroom soup with cheese and chicken:

Water 3 liters
Chicken breast - 500 grams
Smoked sausage cheese – 500 grams
Honey mushrooms – 1 kg
Potatoes – 500 grams
Salt 25 grams
Butter 100 grams
Dill greens – 25 grams
Allspice - 10 peas
Bay leaf - 2 pcs.

Making a recipe for honey mushroom soup with cheese:

Without wasting any time, put a pan of water and add some salt and bring to a boil, add honey mushrooms, before doing this, the honey mushrooms must be thoroughly washed to remove any debris and not very finely chopped.

Peel the potatoes and cut into cubes, grate and chop the carrots for frying.

Add the chopped chicken breast to the mushroom, then add the potatoes. Cook for 10 minutes.

While all this is cooking, we make the frying for the honey mushroom soup. According to the recipe, we use butter, heat the saucepan, add butter, then onions and carrots, fry over medium heat for 5 minutes, stirring, fry until light golden brown. Roasting for honey mushroom soup is ready.

Add the roast to the soup and immediately add the smoked sausage cheese, it also needs to be cut into cubes, finely. I recommend using good cheese, Gostovsky. Otherwise, you can spoil the taste of the recipe.

Cook for 5 minutes, add dill, spices and remove from heat. Let it brew for 15 minutes and you can serve. The recipe for honey mushroom soup is excellent! Bon appetit!

Variants of classic and cheese soup with honey mushrooms
Soup from pickled or fresh honey mushrooms with noodles
Benefit and versatility

Many amazing dishes are prepared from mushrooms. Honey mushroom soup is rightfully considered a classic of any cuisine!

Among soups, one of the most nutritious and vitamin-filled is mushroom soup. According to many gourmets, the most delicious soup is honey mushroom soup, not only from fresh mushrooms, but also from frozen honey mushrooms.

Honey mushrooms grow mainly on stumps. They have a small cap up to 10–15 cm in diameter, yellowish or orange in color. It is important to remember that honey mushrooms have doubles that are not suitable for food, so when using honey mushrooms it is important to carefully inspect them. Real honey mushrooms have a ring under their cap.

Before preparing honey mushrooms, they must be boiled in two waters (put in cold water, and after it boils, drain and add another) for an hour. This is necessary to rid them of toxicity. After this, honey mushrooms can be dried, boiled, pickled, salted, baked, fried, and so on.

Variants of classic and cheese soup with honey mushrooms

Honey mushrooms are popular in different cuisines around the world; for example, many people love mushroom soup made from honey mushrooms. It can be prepared from both fresh and frozen mushrooms.

Honey mushrooms grow in large clusters on trees.

To prepare it, simple and elegant at the same time, you will need:

300 g honey mushrooms;
0.5 kg potatoes;
5 tbsp. spoons of sunflower oil;
1 PC. carrots;
1 onion;
3 tbsp. spoons of sour cream;
salt, pepper, herbs - to taste.

The technology for preparing the soup is simple:

Boil honey mushrooms for detoxification.
Finely chop the mushrooms, rinse thoroughly, and let the water drain.
To boil water. Salt it and throw honey mushrooms into boiling water. Leave to cook for 15 minutes.
While the mushrooms are boiling, wash, peel and cut the potatoes. It is then added to the mushrooms and together they should cook for 30 minutes.
During this time you can prepare the frying. Place a frying pan on the fire and heat the sunflower oil in it. Wash the carrots and onions, peel and finely chop. It's better to peel and chop the onion first. Place it in a frying pan, then finely chop the carrots and add to the already fried onions. Fry everything together for 10 minutes until it acquires a delicate golden hue.
When the roast is ready, add it to the soup. Add salt, pepper and herbs to taste.
After everything is cooked, cover the pan with a lid and let it brew for another 10 minutes. Before serving, season with sour cream.

In addition to regular soup, cheese soups are delicious with honey mushrooms. For example, pink cheese soup with mushrooms. For it you will need:

400 g honey mushrooms
500 g potatoes;
200 g processed or hard cheese;
bulb;
1 carrot;
salt, pepper, basil;
2 tbsp. spoons of tomato paste;
3 tbsp. spoons of sunflower oil.

Honey mushrooms should be cooked for no more than 30 minutes.

The recipe is quite simple:

Boil honey mushrooms.
Boil water, add salt, add chopped mushrooms.
Cut the peeled potatoes into small cubes and add to the container after 15 minutes.
Make a fry (finely chop the peeled onions and carrots, place in a frying pan with hot oil). Fry for 10 minutes, stirring. Add tomato paste and fry for another 3 minutes.
After this, add the frying to the pan.
Grate the cheese on a fine grater and add to the soup. Salt and pepper. Cook for another 15 minutes.
5 minutes before readiness add basil.

This soup can be served both hot and cold.

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Soup from pickled or fresh honey mushrooms with noodles

You can cook not only potatoes with honey mushrooms, but also rice, pearl barley, noodles and much more. Mushroom soup from honey mushrooms with noodles, for example, can be cooked even without potatoes.

For a 3-liter pot of soup, to prepare it you need:

0.5 kg of mushrooms;
2.5 liters of water (you can use 2 if you want it thicker);
0.5 cups of vermicelli or noodles (more or less);
1 small onion;
1 medium carrot;
1 small tomato;
butter;
salt, seasonings - to taste;
greens, 2 bay leaves.

Mandarin gives mushroom soup an original taste and aroma.

After the mushrooms have been pre-processed, they are cut (if they are small, you don’t have to cut them) and boiled for 20 minutes in boiling water, after salting it. The foam is removed.
While the mushrooms are cooking, finely chopped onions, grated carrots and mashed, peeled tomatoes are fried in a frying pan with butter.
Fry and noodles are added to boiling water. All this is prepared for another 10 minutes until the noodles are cooked.
5 minutes before readiness, add greens and bay leaves.

It should be noted that these mushrooms make excellent dishes. Even if they were marinated, the original taste of the marinade will give the mushroom soup a unique aroma!

To prepare soup with pickled mushrooms you will need:

2.5 liters of water;
0.3 kg potatoes;
0.3 kg of mushrooms;
3 tbsp. spoons of sour cream or 100 g of cream;
1 onion;
1 carrot;
3 cloves of garlic;
vegetable oil;
salt, pepper, bay leaf, herbs.

To boil water. Add some salt. Dip finely chopped potatoes into it.
While the potatoes are boiling, finely grate the peeled carrots and chop the onion. Finely chop the garlic. Place everything in a frying pan with hot oil. Wait until the frying has a golden hue, add finely chopped mushrooms to the pan. Fry, stirring, 4 - 5 minutes.
Place the contents of the frying pan into a saucepan, salt and pepper, add sour cream or cream.
Bring to a boil, turn to low heat and cook for another 10 - 15 minutes.

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Benefit and versatility

Celery increases the benefits of consuming honey mushrooms.

Recipes for soups with honey mushrooms are incredibly varied. Every cook has his own little cunning secret on how to make his soup unique and unforgettably tasty.

You can cook frozen, fresh, pickled, and dried honey mushrooms in soups. They can be combined with cereals, legumes, dumplings and so on. You can cook it in broths, decoctions and even milk! And other vegetables go well in such soups.

So, to increase the benefits of using honey mushrooms, you can include celery in the recipe. Honey mushrooms contain a lot of minerals, such as calcium or iron; many vitamins, including B2 and C.

In 100 g of honey mushrooms there are 0.5 g of carbohydrates, 2.2 g of proteins and only 1.2 g of fat. At the same time, they are very nutritious, and their calorie content is only 17 kcal per 100 g. In combination with celery, in which experts have found many vitamins (B1, A) and macroelements (calcium, phosphorus) and whose calorie content is slightly lower than that of honey mushrooms ( 13 kcal per 100 g of product), a soup made from such mushrooms will not only be tasty and healthy, but also dietary!

Besides celery, they go well with parsley. If we talk about seasonings, then even soy sauce goes well with such dishes.

It is important to remember that dishes made from honey mushrooms are a real godsend for those who fast, for vegetarians, for those who are sick and for those who are limited in time.

It can be safely given even to small children. Especially for this, there is a recipe for mushroom puree soup from honey mushrooms, which will not leave adults indifferent either.

Honey mushroom puree soup can be varied with sour cream, cream or a small amount (up to 100 grams) of finely grated cheese. Dairy products are added to the soup 5 minutes before the heat under the pan is turned off. This soup, by the way, can also be prepared from dried honey mushrooms.

To prepare it you need the following ingredients:

400 g potatoes;
400 g honey mushrooms;
1 small onion;
1 medium carrot;
4 tbsp. spoons of vegetable oil;
100 g celery root (you can do without it);
herbs, salt, spices - to taste (for example, dill and ground black pepper).

The honey mushrooms are boiled (20 minutes).
While the mushrooms are cooking, peel and finely chop the potatoes. Place in hot fresh water and also boil (20 minutes).
Then mushrooms are added to the potatoes and everything is cooked together for 10 minutes.
Separately, peeled, finely chopped celery root is cooked.
Onions and carrots are grated on a fine grater. Fry for 10 minutes in hot oil.
When everything is cooked, mushrooms, potatoes, celery are crushed in a blender and fried. The puree is mixed in a saucepan. Salted, spices added. Then everything is filled with a small amount of water.
The mixture is brought to a boil. When the soup becomes thick in consistency, it means it is ready.

Mushroom dishes are simple, tasty and healthy. In addition, they are quite affordable, because now you don’t have to pick mushrooms yourself to please yourself and your loved ones: you can buy them at the market or in a store at a very reasonable price.

The mushroom first course is cooked from either freshly picked or dried or frozen mushrooms. Honey mushroom soup is tasty, healthy, easy to prepare, and almost everyone loves it. You can use directly collected mushrooms, you just need to sort them out, cut off the ends of the stems, and wash them thoroughly. You can use a recipe made from dried or frozen mushrooms.

You can cook it in chicken or meat broth, but mushrooms are so unique, tasty, and aromatic that you can do without broth.

Ingredients like any other soup:

Potatoes, a few pieces, so that it does not turn out liquid;
Onions fried in sunflower oil;
Vermicelli.

The prepared mushrooms are boiled for several minutes in boiling water, salted to taste, then potatoes are added, cut into small cubes, and then fried onions. All this boils over medium heat until the potatoes become soft. Add a little vermicelli and cook for another 5 minutes. Just before turning off the burner, season the dish with finely chopped dill and parsley. You can put sour cream or mayonnaise on the plate - it's not for everyone. Vermicelli can be replaced with rice, buckwheat or pearl barley.

For example, here is a recipe with buckwheat: boil honey mushrooms in water, salted to taste, for about half an hour, add buckwheat and raw onion, cut into rings. As soon as the buckwheat is ready, a glass of milk is poured in and the greens are added.

Variations are allowed. So, if the onion is fried, then you can add grated or finely chopped carrots. You can add green peas to the finished dish and season with black pepper. In any case, mushroom soup will be the most delicious dish, which also contains a lot of vitamins and proteins.

Cream of mushroom soup

One of the varieties of such dishes is mushroom soup made from honey mushrooms in the form of puree. To get it, you need to boil honey mushrooms in salted water, then separately - potatoes (add a bay leaf to it). Fry the onion and add the mushrooms to the frying pan. When fried, mix everything and beat using a blender or mixer. Pour this mixture with the resulting potato broth (remove the bay leaf), boil, season with herbs, let it brew and cool slightly. Add butter. This dish is seasoned with sour cream or sour cream.

If you want to cook a mushroom dish with meat or chicken broth, you might like this recipe that uses celery: peel the root and cut into thin strips, fry using vegetable oil. Cook honey mushrooms until ready. Place celery, mushrooms, and cubes of raw potatoes into a saucepan with boiling, salted broth. Add some oatmeal. When everything is soft, add dill, parsley, and cilantro.

In addition to fresh mushrooms, you can take pickled ones or use frozen ones in the same combinations.

Proportions for cooking such dishes

The average ratio of components that are put into mushroom soup:

Mushrooms - 250-300 grams;
Potatoes - 1 large tuber;
Onion - 1 small head;
Water or broth - 3-4 glasses;
Cereals or vermicelli - 3 tablespoons.

From frozen mushrooms in broth. Moreover, it can be prepared in different ways, so the first one will not become boring for a long time.

Simple frozen forest mushroom soup

The mushrooms are pre-defrosted - preferably slowly, under natural conditions. Then they are washed well - most often honey mushrooms are not processed in any way before freezing, that is, they are stored with the remains of soil and forest debris. When the water has drained, the mushrooms are finely chopped and poured into salted boiling water. After a quarter of an hour of boiling, potato cubes are added to the future soup of frozen honey mushrooms. While they are boiling, frying is done from finely chopped onions and grated carrots. It is added to the dish when the potatoes are ready. A couple of minutes after reuniting all the components, the fire is extinguished, seasonings and chopped herbs are added to the frozen honey mushroom soup, and it is left to infuse for about 10 minutes. When eating, you can add a spoonful of sour cream to the plate - unless, of course, you are fasting.

Cheese soup

If you don’t really like such a modest soup, you can enrich it with additional ingredients. For example, cheese. But this soup is prepared a little differently: defrosted, washed and strained mushrooms are fried until the color changes and excess water evaporates. Finely chopped carrots and onions are added towards the end of frying; As soon as they turn golden, add strips of bell pepper. The broth (or just water, but broth tastes better) is heated in a saucepan. When the liquid boils, fry it, and after three minutes of cooking - potato straws. After making sure that the potatoes are ready, start adding grated processed cheese little by little, vigorously stirring the frozen honey mushroom soup so that the cheese does not clump together. At the very end, salt and spices are added, and the soup is served on the table.

Bean mushroom soup

The longest component in it to cook is beans, so they will have to be soaked in advance, preferably in the evening. For a harmonious taste of beans, take 100 g per quarter kilo of mushrooms. In the morning, the beans are filled with fresh water and cooked over moderate heat. After half an hour, mushrooms are added to them - they go whole, uncut, into this soup of frozen honey mushrooms. Cut two onions and two carrots (the root vegetables can be grated) and put them in the pan. Please note: there is no need to fry them. Before removing, the soup is salted and peppered, and in the bowls it is seasoned with herbs and a piece of butter. Very interesting taste! Just don’t even think about adding potatoes - there are beans here instead, and their absence is a special highlight of the taste.

Mushroom noodle soup

It is with this that pasta will not work. The beginning is traditional - 200 g of honey mushrooms are defrosted, cut and boiled for about 15 minutes. Large potatoes are peeled, rubbed and added to the mushrooms. Two onions and a carrot are fried and sent after the potatoes. When the mushroom soup made from frozen mushrooms boils again, add noodles (two and a half times less than mushrooms) and leave the pan on the fire for the time indicated on the pasta package. Shortly before the end, tomato paste (two spoons) is poured into the soup, it is peppered, salted and flavored with bay leaf, which will need to be removed after turning off the heat.

Cream soup

Very honey mushroom soup - the photo clearly demonstrates how appetizing the result is. Mushrooms (a third of a kilo) are defrosted if you received them frozen; fresh ones need to be boiled, frozen ones - just thaw. Large potatoes are cut into cubes and boiled. The chopped onion is simmered in butter until transparent, after which the mushrooms are added and stewed for about a third of an hour. The finished potatoes are caught with a slotted spoon and loaded into a blender along with the mushroom fry. Having achieved a puree-like state, the mass is transferred to water from under the potatoes. While stirring, the soup is brought to a boil, a glass of cream or milk is poured into it, and the gas is turned off. After a few minutes of infusion, you can start lunch.

from honey mushrooms

It is cooked in approximately the same way as a regular one, only mushroom broth is used instead of broth. To make the soup more aromatic and rich, you need to take half a kilo of honey mushrooms. Thawed and washed, they are placed in boiling water for a quarter of an hour. Whether to cut mushrooms or not is at your discretion. Smaller ones will be more beautiful intact. Next, four potatoes are introduced, chopped into cubes or cubes. As soon as the soup boils again, add half a glass of buckwheat, it cooks quickly and does not stick together. Onions and carrots are fried and added to the pan with salt and seasonings. After ten minutes you can turn it off.

Brisket soup

It makes a very tasty honey mushroom soup. Mushrooms and meat (it’s better to buy beef, it’s not so fatty) should be taken equally - 300-400 grams per three-liter pan. First, the broth is cooked from the chopped brisket. This will take about an hour. After about forty minutes, when the foam stops appearing, thawed honey mushrooms are added to the broth. Once cooked, throw six chopped potatoes, salt and paprika into the pan. After ten minutes, frying of two carrots and two onions is added. The readiness of the soup is determined by the potatoes. And it tastes better sprinkled with dill and sour cream.

Honey mushroom soup in a slow cooker

What’s good about this device is that it eliminates many culinary steps. For example, to make soup from frozen honey mushrooms, immediately put pieces of chicken, a couple of chopped potatoes, grated carrots, a whole onion, a spoon or two of washed pearl barley, seasonings, a dill stalk and a third of a kilogram of thawed mushrooms into the bowl. Water is poured - depending on the volume of the bowl - stewing is set for an hour and forty - and you can go look for another useful or enjoyable activity. When the timer calls, take out the laurel and dill, add two cloves of garlic and chopped onions and dill. Another twenty minutes of the same regime - and you can call me to the table.

Nice addition

The most delicious soup is made from frozen honey mushrooms with garlic croutons. They are made quickly and eaten even faster. Garlic is crushed (in a press or through a meat grinder), mixed with salt, vegetable oil and chopped herbs that are on hand. Black bread is cut (either into slices or cubes, as you prefer) and fried in sunflower oil. When it is almost ready, add the dressing to the pan. With mushroom soup - just right!

Any soup made from honey mushrooms is tasty and aromatic. The photos look at you with evidence - dishes prepared according to different recipes.

Main Ingredients

Ingredients:

Potatoes - 0.5 kg
Honey mushrooms - 0.3 kg
Vegetable oil - 5 tablespoons
Onion - 1 piece
One big carrot
Salt, pepper and other spices - to taste
Sour cream - 3 tablespoons
Favorite greens.

Step-by-step recipe for soup with frozen mushrooms

First, you need to pre-prepare the honey mushrooms - defrost, rinse them and put them in a colander to drain excess water. Then you need to finely chop the mushrooms. At this time, put a pan of water on the stove. As soon as the water boils, you will need to add a little salt and add the chopped mushrooms. Let them cook for about 15 minutes.

Meanwhile, cut the potatoes. Add the diced potatoes to the pan and cook for about 30-40 minutes. For this time, set the pan on the far burner so that it does not disturb you, because now we will move on to the second main component of the soup - frying the vegetables.

While the soup base is cooking, prepare the frying. Put a frying pan on the fire, pour in sunflower oil and cut the onion into small cubes. You need to fry it until transparent, and only then add grated carrots to the onion. Fry until golden brown. This frying gives the soup a special taste, the aroma of fried onions. Just be sure not to overcook, otherwise the onion will only give the soup a burning smell!

When the frying is ready, add it to the mushroom soup with frozen honey mushrooms. Now add salt, pepper and chopped herbs. Then let the soup brew for about 10 minutes.

Mushroom soup with cheese

Do you like to experiment? If this is the case, then try making soup with frozen honey mushrooms and cheese. For this you can use both processed cheese and hard cheese, for example Parmesan.

You can also cook puree soup from frozen honey mushrooms. It is prepared in the same way as regular mushroom soup with frozen honey mushrooms, but when the soup is ready, you need to grind the honey mushrooms and potatoes in a blender. This soup is best served with coarsely chopped greens and a crispy white loaf.

You can add various spices to the soup with honey mushrooms, for example: sweet peas, bay leaves, savory, cloves, basil. These spices will give the soup a special spicy, refined aroma.

Recently, soup with frozen honey mushrooms has been served with croutons in a special garlic sauce or dressing. To prepare them, cut any black bread into portions, pass the garlic through a meat grinder or garlic press. Then place the bread in a frying pan to fry in sunflower or olive oil. At this time, salt the garlic, add a little vegetable oil, salt and any herbs. At the end of frying the bread, add the resulting garlic dressing to it. Hurray, the croutons are ready!

However, in no case should you overdo it with garlic, as the smell of garlic can overshadow the entire bouquet of aromas of the mushroom soup. Also, sour cream is added to the mushroom soup with honey mushrooms to make the taste softer, and those who are watching their figure and consider mushroom soup to be very high in calories can add a stalk of celery, which has a negative calorie content (digesting it consumes more calories than it contains ).

And for those who like a hearty meal, there are options for mushroom soup in meat, chicken and even fish broth. This soup will most likely be appreciated only by true meat lovers. You can use rice or noodles as a base for the soup instead of potatoes. Don't forget to rinse the rice several times in cold water, otherwise the soup will change consistency!

There is an option to serve chilled mushroom soup with frozen honey mushrooms. In this case, it must be served with sour cream and dill. This option is especially good in the hot summer season. To better understand how this dish is prepared, look at the recipe for mushroom soup from frozen honey mushrooms with photos.

I hope you enjoyed this recipe and learned how to make mushroom soup with frozen honey mushrooms. Bon appetit!

Many amazing dishes are prepared from mushrooms. Honey mushroom soup is rightfully considered a classic of any cuisine!

Honey mushrooms grow mainly on stumps. They have a small cap up to 10 - 15 cm in diameter, yellowish or orange in color. It is important to remember that honey mushrooms have doubles that are not suitable for food, so when using honey mushrooms it is important to carefully inspect them. Real honey mushrooms have a ring under their cap.

Variants of classic and cheese soup with honey mushrooms

Honey mushrooms are popular in different cuisines around the world; for example, many people love mushroom soup made from honey mushrooms. It can be prepared from both fresh and frozen mushrooms.

Honey mushrooms grow in large clusters on trees.

To prepare it, simple and elegant at the same time, you will need:

300 g honey mushrooms;
0.5 kg potatoes;
5 tbsp. spoons of sunflower oil;
1 PC. carrots;
1 onion;
3 tbsp. spoons of sour cream;
salt, pepper, herbs - to taste.

The technology for preparing the soup is simple:

Boil honey mushrooms for detoxification.
Finely chop the mushrooms, rinse thoroughly, and let the water drain.
To boil water. Salt it and throw honey mushrooms into boiling water. Leave to cook for 15 minutes.
While the mushrooms are boiling, wash, peel and cut the potatoes. It is then added to the mushrooms and together they should cook for 30 minutes.
During this time you can prepare the frying. Place a frying pan on the fire and heat the sunflower oil in it. Wash the carrots and onions, peel and finely chop. It's better to peel and chop the onion first. Place it in a frying pan, then finely chop the carrots and add to the already fried onions. Fry everything together for 10 minutes until it acquires a delicate golden hue.
When the roast is ready, add it to the soup. Add salt, pepper and herbs to taste.
After everything is cooked, cover the pan with a lid and let it brew for another 10 minutes. Before serving, season with sour cream.

In addition to regular soup, cheese soups are delicious with honey mushrooms. For example, pink cheese soup with mushrooms. For it you will need:

400 g honey mushrooms
500 g potatoes;
200 g processed or hard cheese;
bulb;
1 carrot;
salt, pepper, basil;
2 tbsp. spoons of tomato paste;
3 tbsp. spoons of sunflower oil.

Honey mushrooms should be cooked for no more than 30 minutes.

The recipe is quite simple:

Boil honey mushrooms.
Boil water, add salt, add chopped mushrooms.
Cut the peeled potatoes into small cubes and add to the container after 15 minutes.
Make a fry (finely chop the peeled onions and carrots, place in a frying pan with hot oil). Fry for 10 minutes, stirring. Add tomato paste and fry for another 3 minutes.
After this, add the frying to the pan.
Grate the cheese on a fine grater and add to the soup. Salt and pepper. Cook for another 15 minutes.
5 minutes before readiness add basil.

This soup can be served both hot and cold.

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Soup from pickled or fresh honey mushrooms with noodles

For a 3-liter pot of soup, to prepare it you need:

0.5 kg of mushrooms;
2.5 liters of water (you can use 2 if you want it thicker);
0.5 cups of vermicelli or noodles (more or less);
1 small onion;
1 medium carrot;
1 small tomato;
butter;
salt, seasonings - to taste;
greens, 2 bay leaves.

Mandarin gives mushroom soup an original taste and aroma.

After the mushrooms have been pre-processed, they are cut (if they are small, you don’t have to cut them) and boiled for 20 minutes in boiling water, after salting it. The foam is removed.
While the mushrooms are cooking, finely chopped onions, grated carrots and mashed, peeled tomatoes are fried in a frying pan with butter.
Fry and noodles are added to boiling water. All this is prepared for another 10 minutes until the noodles are cooked.
5 minutes before readiness, add greens and bay leaves.

It should be noted that these mushrooms make excellent dishes. Even if they were marinated, the original taste of the marinade will give the mushroom soup a unique aroma!

To prepare soup with pickled mushrooms you will need:

2.5 liters of water;
0.3 kg potatoes;
0.3 kg of mushrooms;
3 tbsp. spoons of sour cream or 100 g of cream;
1 onion;
1 carrot;
3 cloves of garlic;
vegetable oil;
salt, pepper, bay leaf, herbs.

To boil water. Add some salt. Dip finely chopped potatoes into it.
While the potatoes are boiling, finely grate the peeled carrots and chop the onion. Finely chop the garlic. Place everything in a frying pan with hot oil. Wait until the frying has a golden hue, add finely chopped mushrooms to the pan. Fry, stirring, 4 - 5 minutes.
Place the contents of the frying pan into a saucepan, salt and pepper, add sour cream or cream.
Bring to a boil, turn to low heat and cook for another 10 - 15 minutes.

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Benefit and versatility

Celery increases the benefits of consuming honey mushrooms.

Recipes for soups with honey mushrooms are incredibly varied. Every cook has his own little cunning secret on how to make his soup unique and unforgettably tasty.

So, to increase the benefits of using honey mushrooms, you can include celery in the recipe. Honey mushrooms contain a lot of minerals, such as calcium or iron; many vitamins, including B2 and C.

Besides celery, they go well with parsley. If we talk about seasonings, then even soy sauce goes well with such dishes.

It is important to remember that dishes made from honey mushrooms are a real godsend for those who fast, for vegetarians, for those who are sick and for those who are limited in time.

It can be safely given even to small children. Especially for this, there is a recipe for mushroom puree soup from honey mushrooms, which will not leave adults indifferent either.

To prepare it you need the following ingredients:

400 g potatoes;
400 g honey mushrooms;
1 small onion;
1 medium carrot;
4 tbsp. spoons of vegetable oil;
100 g celery root (you can do without it);
herbs, salt, spices - to taste (for example, dill and ground black pepper).

The honey mushrooms are boiled (20 minutes).
While the mushrooms are cooking, peel and finely chop the potatoes. Place in hot fresh water and also boil (20 minutes).
Then mushrooms are added to the potatoes and everything is cooked together for 10 minutes.
Separately, peeled, finely chopped celery root is cooked.
Onions and carrots are grated on a fine grater. Fry for 10 minutes in hot oil.
When everything is cooked, mushrooms, potatoes, celery are crushed in a blender and fried. The puree is mixed in a saucepan. Salted, spices added. Then everything is filled with a small amount of water.
The mixture is brought to a boil. When the soup becomes thick in consistency, it means it is ready.

Mushroom soup from honey mushrooms, according to many gourmets, is the most delicious. It is healthy, nutritious, and also has an amazing aroma.

This dish is quite easy to prepare. All you need is all the necessary ingredients and some free time.

The most important ingredient in the soup is, of course, honey mushrooms. Mushrooms can be used not only fresh, but also dried, salted and pickled.

It is best to use mushrooms of a smaller size, then the taste will be more pleasant.

Mushroom soup from honey mushrooms can be prepared using various decoctions: chicken, meat, vegetable. You can add various vegetables (potatoes, onions, celery, carrots), cereals (barley, rice), pasta and herbs to the soup. To make it even more fragrant, you can add bay leaf.

How to cook mushroom soup from honey mushrooms - 15 varieties

The classic mushroom soup recipe is very simple. He is perhaps the most famous.

Ingredients:

Honey mushrooms - 300 g
Potatoes - 500 g
Sunflower oil - 4-5 tbsp. spoons
Carrots - 1 pc.
Onions - 1 pc.
Salt and pepper - to taste
Sour cream - 2-3 tbsp. spoons (to taste)
Greens to taste

Preparation:

We prepare honey mushrooms: wash them thoroughly, put them in a sieve to remove excess water.

Finely chop our mushrooms (into cubes or strips).

Place a pan of water on low heat. When the water boils, salt it and add chopped mushrooms. Leave to cook for 15 minutes.

At this time, cut the potatoes into cubes or strips, add them to the mushrooms and cook for 30 minutes.

Let's prepare the frying. To do this, put a frying pan on the fire, pour in a little vegetable oil, pour in the onion, chopped into small cubes, and carrots, grated on a fine grater. Fry for 5-10 minutes until the frying takes on a golden hue.

Add the roast to the soup. Salt, pepper, add herbs to taste. Let the soup brew for 10 minutes.

This soup can be served either hot or chilled (in this case it is best to add a little chopped herbs).

Our

Mushroom soup with honey mushrooms will help create a summer mood in your home even in winter.

Ingredients:

Honey mushrooms - 400 g
Potatoes - 4 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Flour - 1 tbsp. spoon
Milk - 50 ml
Vegetable oil
Salt, spices

Preparation:

Defrost the mushrooms, drain excess water from them.

Place a pan with 1.5 liters of water on the stove and add some salt. Cut the potatoes into cubes and send them to boil. Pour the flour into a dry frying pan and heat it over medium heat until it acquires a nice creamy color. To prevent the flour from burning, stir it constantly.

Let's prepare the frying. Finely chop the onion and grate the carrots on a coarse grater. Fry vegetables in vegetable oil for 8-10 minutes.

Place the roast in a pan with potatoes.

Fry the mushrooms a little in a frying pan, then send them to the pan, add spices (bay leaf, pepper).

We dilute the flour with milk, making sure that no lumps form. Stirring constantly, pour into the pan in a thin stream.

Let the soup simmer for 2 minutes, add the herbs, turn off the heat.

Pour the finished soup into bowls and serve with sour cream and herbs.

Bon appetit!

Delicate cream soup with honey mushrooms will delight your guests.

Ingredients:

Dried honey mushrooms - 100 g
Butter - 50-100 g
Thick sour cream - 1 cup
Flour - 2 tbsp. spoons
Pepper

Preparation:

Wash well, soak the mushrooms for 2-3 hours in cold water

Place the mushrooms on the stove and cook for 1.5 hours over low heat, without adding salt, bringing the volume of water to 3 liters.

Add salt, pepper, add butter, cook for another half hour.

Mix sour cream with a few tablespoons of broth from the soup, add flour, mix well, pour into the soup.

Serve the soup with dumplings or noodles.

Very tasty, aromatic soup with a pronounced creamy mushroom taste.

Ingredients:

Potatoes - 500 g
Honey mushrooms - 200 g
Carrots -150 g
Onion -150 g
Processed cheese - 200 g
Pepper
Vegetable oil

Preparation:

Pour water over the mushrooms and cook for 25-35 minutes.

Finely chop the onion.

Grate the carrots on a fine grater.

Fry carrots and onions in vegetable oil until golden brown.

Cut the potatoes into cubes.

Add potatoes to the broth, add salt and pepper, cook for 5-10 minutes.

Add onions and carrots, cook for 3-5 minutes.

Add melted cheese, stir, remove from heat.

The soup is ready! Pour into plates and serve with greens.

This recipe for honey mushroom soup is perfect for people who fast.

Ingredients:

Frozen honey mushrooms - 150 g
Potatoes - 2 pcs.
Celery - 1 stalk
Carrots - 1 pc.
Onion - 1 pc.
Water - 1 l
Vermicelli - 50 g
Bay leaf - 2 pcs.

Preparation:

We put half the mushrooms on the fire to boil.

Grate carrots and onions, cut celery.

Cut one potato in half, cut the second into cubes. Send the potatoes cut into two parts to the boiling mushrooms.

Simmer the grated onion, carrots and celery in a frying pan, stirring constantly, for three minutes. Add the remaining mushrooms and stew for another two minutes.

Place the vegetable mixture in the broth and add the bay leaf.

Add diced potatoes.

Remove the finished potatoes, which we cut in half, from the soup and mash them into a puree.

Three minutes before readiness, add vermicelli, mashed potatoes and salt. The soup is ready!

A simple and quick recipe for delicious mushroom soup.

Ingredients:

Water - 2 l
Potatoes - 6 pcs.
Onion - 1 piece
Carrots - 1 pc.
Honey mushrooms - 100 g
Vegetable oil - 2 tbsp. spoons
Chicken legs - 3 pcs

Preparation:

We lay out the mushrooms to defrost, grate the onions and carrots, cut the potatoes into cubes.

We cut the chicken legs, place them in a pan with water, and put them on the fire. When the water boils, reduce the heat and keep it boiling for 10-15 minutes.

Heat a frying pan with vegetable oil and fry the onions and carrots until golden brown. Add honey mushrooms, mix, fry for 3 minutes

Add the toasted mixture to the soup. Salt, pepper, add seasonings to taste. Stir and cook the soup until done.

Bon appetit!

You can add basil leaves to the soup. This will give the dish a unique taste and decorate it.

An unusual and very tasty recipe that gourmets will love.

Ingredients:

Trout - 500
Carrots - 2 pcs.
Butter - 20 g
Onion - 2 pcs.
Potatoes - 3 pcs.
Honey mushrooms - 100 g
Millet - 70 g
Water - 2.5 l
Sour cream - 60 g
Lemon juice
Dill
Green onions
Bay leaf
Lemon
Black pepper

Preparation:

Cut carrots and onions, fry in a cauldron in butter.

Cut the potatoes and add them to the cauldron.

Add the fish head, millet and bay leaf and fill everything with hot water.

Slice the fish and sprinkle with lemon juice.

Add mushrooms to the soup, salt to taste, and bring to a boil.

Add trout to the soup, add dill. We bring it to readiness.

Toast the bread. Grind the dill with green onions and salt. Mix the greens with sour cream and spread on bread.

Pour the soup into a plate and pepper to taste.

Add croutons and sour cream.

Bon appetit!

Ingredients:

Honey mushrooms - 0.5 kg
Water - 2-2.5 l
Noodles - 0.5 tbsp
Carrot - 1 pc.
Onion - 1 pc.
Tomato - 1 pc.

Preparation:

We wash and cut the mushrooms.

Boil the mushrooms for 20 minutes after boiling over medium heat.

At this time, fry finely chopped onion and grated carrots in butter until golden brown. At the end, add the mashed tomato, after scalding it and removing the peel. Simmer a little under the lid.

Add the fry and noodles to the boiling broth with mushrooms.

Cook until done. Add herbs and bay leaf.

Bon appetit!

Ingredients:

Potatoes - 2 pcs.
Champignons - 300 g
Carrots - 1 pc.
Millet - 3 tbsp. l.
Onion - 1 pc.
Vegetable oil
Greenery
Pepper, salt

Preparation:

Peel the onions and carrots. Cut the onion into cubes, carrots into strips.

Place a pot of water on the fire until it boils.

Fry onions and carrots in a frying pan for 2 minutes.

Slice the mushrooms. Add them to the pan with the onions and carrots. Fry for 5 minutes.

When the water boils, add mushrooms, vegetables, and millet into the pan. Cook for 20 minutes.

Cut the potatoes into cubes and add to the soup. Cook for another 20 minutes.

The soup is ready, bon appetit!

Sour cream is an excellent addition to mushroom soup.

This incredibly tasty, satisfying and rich soup will pleasantly surprise you and your family.

Ingredients:

Honey mushrooms - 400 g
Minced chicken - 400 g
Potatoes - 2-3 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Garlic - 2 cloves
Processed cheese - 400 g
Dry white wine - 100 ml
Bay leaf - 2 pcs.
Salt, pepper, ground nutmeg
Parsley

Preparation:

Fill the mushrooms with water (2 liters), bring to a boil, reduce the heat and cook for 25-30 minutes.

Peel the onions, garlic and carrots and chop them. Heat vegetable oil in a frying pan and fry our vegetables.

Add minced chicken to the vegetables and lightly fry.

Peel the potatoes and cut them into cubes, add them to the mushrooms. After 15 minutes, add the contents of the pan there.

Add cheese to the soup.

Add wine, bring to a boil and reduce heat.

Add bay leaf, salt, pepper and nutmeg to the soup to taste. Cover with a lid and cook for another 5 minutes.

When serving, sprinkle with finely chopped parsley.

Bon appetit!

You will love this tender and flavorful puree soup.

Ingredients:

Honey mushrooms - 300 g
Onion - 1 pc.
Water - 2 tbsp
Potatoes - 1 pc.
Cream - 1 tbsp
Butter - 1 tsp.
Salt pepper
Greenery
Bay leaf - 1 pc.

Preparation:

Cut the potatoes and boil in salted water.

Chop the mushrooms and onions and fry in vegetable oil.

Mix potatoes, mushrooms and onions and blend in a blender.

Add cream, put on fire and bring to a boil.

Serve with croutons.

Bon appetit!

A simple recipe for everyone's favorite mushroom soup.

Ingredients:

Green onion - 4 feathers
Carrots - 1 pc.
Onions - 1 pc.
Bay leaf
Butter - 2 tbsp. l.
Dried honey mushrooms - 50 g
Large potatoes - 2 pcs.
Barley - 0.5 tbsp.

Preparation:

We wash the pearl barley. Boil water in a saucepan, place a colander with pearl barley on top, and cover with a lid. Reduce heat to medium. Steam for 30 minutes.

Wash the mushrooms and add to the pan. Boil 2 cups of water, pour in the mushrooms and leave for 15 minutes. Then place the mushrooms in a colander and cut into strips. Strain the mushroom infusion.

Bring the mushroom infusion to a boil, add pearl barley, cook for 20 minutes.

Cut potatoes, onions and carrots into cubes.

Add potatoes to the soup and cook for 10 minutes.

Fry onions and carrots in a frying pan along with mushrooms, add to the soup. Cook for 5 minutes.

Pour the soup into bowls and add green onions.

Bon appetit!

An unusual recipe for mushroom soup with honey mushrooms. Will surprise you and your guests.