Mushrooms are an amazing product that can often be found on our table. From frozen, dried and fresh, pickled and salted mushrooms, not only amazing snacks are prepared, but also nutritious soups... The neutral taste of mushrooms allows you to combine them with various foods and seasonings. Today we will cook mushroom soup from honey agarics.

Mushrooms always give an extraordinary aroma. And to emphasize it, fermented milk products are added to soups, in particular, cream and cheeses. different varieties... There is nothing special about making mushroom soup. You can cook it in vegetable or meat broth and add any ingredients based on your personal taste preferences.

On a note! Choose carefully fresh mushrooms. The first courses made from dried or pickled honey mushrooms are no less tasty. By the way, these mushrooms can be bought in processed form in any supermarket all year round.

Composition:

• 1.5 liters of chicken or vegetable broth;
• 1-2 pcs. carrot roots;
• onion head;
• rice groats;
• 0.5 kg honey agaric;
• 3-4 pcs. potato tubers;
• taste Bay leaf, salt and scented ground pepper.

Preparation:

1. We will prepare the necessary products.
2. The broth must be boiled in advance and filtered. You can cook mushroom soup in filtered water.
3. We peel the vegetables and rinse them thoroughly with running water.
4. We use frozen boiled mushrooms for making soup.
   
5. Pour meat (vegetable) broth or filtered water into a thick-walled saucepan.


6. While the broth is boiling, prepare the vegetables.
7. Cut the peeled onion into small cubes.
   
8. Rub the peeled carrots on a medium or coarse grater.
   
9. Pour refined sunflower seed oil into the pan.
10. We heat it up and send chopped vegetables to the pan.
    
11. Stir and sauté over low heat until golden brown.
    
12. Cut the potato tubers into small cubes.
    
13. Add a little rice cereal to the boiling broth.
14. Boil for five minutes and lay out the sliced ​​potatoes.
    
15. After 10 minutes, add chopped mushrooms.
    
16. Cook the potatoes until tender. Do not forget to stir the soup periodically.
    


17. Salt to taste, season with allspice ground pepper.
18. Add chopped bay leaves.
19. Finely chop the parsley with a knife and put it in the soup.
20. We boil it for another 2-3 minutes over low heat.
    
21. 10-15 minutes we infuse the soup under closed lid, and then pour into portioned plates.

The tenderness of a creamy taste

Mushroom soup from frozen mushrooms can be prepared with the addition processed cheese... Such dishes, as a rule, acquire an incomparable alluring aroma and unique taste. If you want to surprise guests or pamper your household, whip the finished soup with an immersion blender. And before serving the soup, garnish with croutons.

Composition:

• frozen mushrooms - 0.2 kg;
• 1 carrot root vegetable;
• 1 liter of meat broth;
• 4-5 pcs. potato tubers;
• processed cheese - 2 pcs.;
• onion head;
• salt and spice to taste.

Preparation:

1. We do not defrost mushrooms beforehand.
2. Melt the butter in a frying pan.
3. We spread the mushrooms and fry them until fully cooked. All moisture should evaporate.
4. Shred carrots and onions.
5. Saute vegetables in refined vegetable oil until golden brown.
6. Pour the broth prepared earlier into a saucepan and bring it to a boil.
7. We combine vegetable frying with mushrooms.
8. Add mushrooms and vegetables to the boiling broth, mix.
9. Reduce heat to low and simmer for five minutes.
10. Meanwhile, we clean the potato tubers and rinse them with running water.
11. Cut into cubes.
12. Add the potatoes to the broth and cook until tender.
13. At this time, rub the processed cheese on the finest grater.
14. Add their soup at the end and stir until completely dissolved.
15. Before serving, decorate the soup with herbs or croutons.

Warming nutritious soup

Mushroom soup made from dried honey mushrooms will turn out to be no less fragrant. In this form, forest mushrooms can be purchased at the grocery store. To make the soup even more nutritious, add noodles, buckwheat or rice grits.

Composition:

• 0.2 kg chicken fillet;
• onion head;
• noodles - 0.2 kg;
• 2-3 pcs. potato tubers;
• dried mushroom mushrooms - 500 g;
• allspice and salt to taste.

Preparation:

1. We wash the dried mushrooms.
2. We put them in a deep bowl and fill them with filtered water.
3. Leave for 2-3 hours to swell.
4. Meanwhile, rinse the chicken meat with running water.
5. Remove the film from the fillet.
6. Put in a saucepan, fill with water and cook until poultry meat is cooked.
7. Salt the broth to taste, add a laurel leaf.
8. We take the boiled fillet out of the broth with a slotted spoon.
9. Cool, grind and send back to broth.
10. Bring the broth to a boil.
11. We chop the peeled potato tubers and send them to the boiling broth.
12. Reduce heat to medium and cook potatoes until tender.
13. Pour refined sunflower oil into a saucepan.
14. We warm it up and add honey mushrooms.
15. Fry them until tender.
16. Put the mushrooms in the soup.
17. We send the chopped onions to the pan.
18. When the potatoes are almost ready, add the vermicelli.
19. Cook the soup for another 10 minutes and set aside from the stove.

On a note! Don't add too much pasta... After a few hours, they will swell, and with an excess of them, the mushroom soup will turn into a thick porridge.

It is quite possible that summer will come someday in the middle lane. So, it still makes sense to put bread kvass... It will take at least a week to prepare a good starter culture, and as forecasters promise, by that time the air temperature should rise above 20 C (during the day).

How to prepare a starter culture for
homemade bread kvass

Ingredients:

• 2 liters of cold water;
• 0.5 loaves of Borodino bread or 100 grams rye flour+ 100 grams of rye bread;
• 4 tablespoons of granulated sugar;
• 3 grams of yeast.
• Cooking time - 5-6 days

How to put kvass:

Fry flour or slices of bread until they darken (but not charred, with black bread it is sometimes difficult to understand: it is simply fried or has already burnt).

Dissolve yeast and 1 tablespoon of granulated sugar in lukewarm water.

After 10 minutes, add a third of the flour or breadcrumbs.

Drain almost all the water, add the same amount of fresh water, another spoonful of sugar and another third of crackers or flour with breadcrumbs.
And insist again for a couple of days.
Drain again, add the remaining crackers (or flour with breadcrumbs) and sugar. And pour fresh water again.
During this time, the leaven will lose its insolent yeast taste and unpleasant bitterness, and it will be possible to put drinking kvass on it. To do this, every 1.5-2 days, water, sugar to taste and a large handful of fresh rye crackers will need to be added to a three-liter jar with prepared sourdough, after removing a few old soaked and sank to the bottom. For taste, you can add raisins, mint, ginger, honey ...

Ingredients:

• 0.8 L of broth - meat or vegetable for vegetarian soup
• 10 g dried honey mushrooms
• 3 potatoes
• 80 g wild rice
• Small onion head
• 30 g of uncooked smoked meat - v lean soup not put
• Salt, pepper to taste

How to cook:

• Soak mushrooms, when softened, drain the water, chop the mushrooms.
• Bring the broth to a boil, add rice and mushrooms. Cook for 10 minutes.
• Cut the peeled potatoes into pieces, chop the onion and smoked meats and fry a little.
• Put the remaining products in the broth, cook until tender.

Fragrant, piquant, delicate, exquisite and just delicious. All these epithets, as a rule, come to mind for those who try properly prepared mushroom soup from honey agarics. Forest mushrooms have always been very whimsical in pretreatment and in the cooking process. If you do something wrong, amazing taste forest mushrooms can be damaged irrevocably. That is why we have prepared for you a collection of selected recipes for such a wonderful dish so that you never have any problems with cooking honey mushrooms.

Ingredients:

• potatoes - 0.5 kg.;
• fresh mushrooms - 0.3 kg.;
• vegetable oil - 0.1 l.;
• onions - 1 pc.;
• carrots - 1 pc.;
• salt and pepper to taste;
• greens and sour cream for serving.

Cooking process:

1. To get started, do preliminary preparation freshly picked or purchased mushrooms. They must be washed with the utmost care and accuracy under cold running water, and then transferred to a sieve or colander. This way you can easily get rid of excess moisture.
2. The recipe allows you to leave mushrooms in their entirety, but for convenience it is better to cut them into strips. A saucepan with salted water should be placed over medium heat. At the time of boiling water, you can add chopped mushrooms there. It's important not to overcook food, so don't cook it for more than 15 minutes.
3. To quickly cook mushroom soup, while the mushrooms are boiling, you should not waste time. Take care of peeling vegetables. Peel the potatoes and then cut them into strips or cubes. All that remains is to throw the potatoes to the mushrooms and cook them together for half an hour. This time can be used to thoroughly peel and rinse carrots with onions under running water.
4. Place a heavy-bottomed skillet on the fire and pour some sunflower oil... It should be well warmed up. Be sure to cut the onion into small cubes, and chop the carrots with a coarse grater. Then send them together on a hot plate, stir gently and cook until golden brown. It is rather difficult to say exactly how long it will take. It usually takes 5-7 minutes.
5. Finished vegetable mix add immediately to mushroom soup. Check the dish for salt and pepper. Turn off heat under saucepan and cover. Rinse fresh parsley or dill under running water, chop finely and also add to the soup with fresh mushrooms. Ready! Serve hot with sour cream.

Dried mushrooms

Ingredients:

• dried mushrooms - 0.5 kg.;
• pasta - 0.2 kg.;
• olive oil for frying;
• potatoes - 3 pcs.;
• onions - 0.1 kg.;
• pepper and salt to taste.

Cooking process:

1. If you know how to make a soup from fresh honey mushrooms, but you only have dry fragrant preparations from last year, this recipe will work best. Of course, dried mushrooms are also boiled, but first you need to rinse them, and then pour a small amount of boiling water and leave in this form to soak for several hours. To make your honey mushroom soup especially tasty, do not drain the water in which the mushrooms were.
2. Prepared mushrooms can be taken out of the water and lightly blotted with a paper towel, or simply let the excess moisture drain off without assistance. Heat a small amount olive oil in a skillet and toss the mushrooms there. They should be cooked for 20-30 minutes. They should decrease in volume several times.
3. Send a pot of water to the fire, in which dry mushrooms have been soaked. Add more fluid as needed. Pour the fried mushrooms into the boiling broth. They can be boiled until cooked fairly quickly, so be sure to add salt. Also add the pre-prepared peeled and chopped potatoes along with the cubes onions.
4. After ten minutes, add a small amount of pasta to the boiling broth with mushrooms. Next, you need to cover the soup with a lid and cook the dish for about 15 minutes more. Dried honey mushroom soup is ready! This recipe allows you to use and fresh mushrooms, but they will not be able to provide the dish with the same exquisite aroma and piquant taste.

Frozen mushrooms in a slow cooker

Ingredients:

• - 0.3 kg.;
• carrots - 1 pc.;
• potatoes - 0.4 kg.;
• onions - 0.4 kg.;
• pork - 0.3 kg.;
• butter - 0.1 kg.;
• salt, pepper and fresh herbs taste;
• bay leaf - 2 pcs.

Cooking process:

1. Pork takes the longest time to cook, so we'll start with it. Cut the meat into small cubes, and then transfer to the multicooker bowl. Pour the required amount of water over the pork and cook on the appropriate setting for 60 minutes.
2. Remove the frozen mushrooms from the freezer and leave at room temperature until they are completely thawed. Next, you will need to drain the excess water. In the meantime, it is also worth doing peeling onions and carrots from the skin. Grind these foods completely. Peel the potatoes and cut them into cubes or any other shape you like.
3. When the pork is done, remove it from the bowl and meat broth strain gently. In a multicooker, which needs to be rinsed after cooking meat, heat a little vegetable oil... On it you need to fry onions and carrots, mix gently and add the vegetable mixture with thawed mushrooms.

Mushrooms with onions and carrots should be stewed for 10-15 minutes. After that, all that remains is to add water with broth, meat cubes and potatoes to the bowl. Don't forget to switch to brewing mode. Set the time to 40 minutes and cover the dish. Pop into the multicooker after half an hour to test the soup for salt and pepper. Add spices and bay leaves to add spicy notes... When the soup from frozen mushrooms in a slow cooker is ready, let it brew a little. Bon Appetit!

Honey mushrooms are one of the most common forest plants in our regions. Honey mushrooms are very tasty and they are divided into different types:

1. Summer.
2. Winter.
3. Autumn.
4. Meadow.

The name tells you when and where they grow. In general, such a plant likes to grow on stumps. The plant is very productive and germinates in groups. But after harvesting, you should know how to cook such a product, or rather, how to use them correctly for making soups.

Often, any recipe using honey agaric describes the use of hats, since they are not as stiff as the legs. If you figure it out, then you can put the legs in soups, but you need to know how to cook honey mushrooms correctly.

Proper cooking honey mushrooms

After collecting the mushrooms, they will need to be prepared for further cooking. In this case, it is necessary to sort out everything collected, remove wormy or rotten mushrooms, normal plants need to be cleaned of debris and moss collected from the cap. Then they are washed and before you send them to cook, you will need to choose a pan of the required size.

When the water boils and foam appears, you need to wait 5 minutes. Then the water is drained, the mushrooms are washed, and clean water is added, put back on the fire and cooked for at least 30-40 minutes. Salt can be added immediately if desired. The maximum cooking time is 1 hour, otherwise they will be overcooked.

If mushrooms have been frozen, then before adding them to the soup, you will need to defrost and boil for about 30 minutes.

Soup Tips:

1. The classic version of any honey mushroom soup includes herbs, cereals and potatoes.
2. Not only the standard frying, with the use of onions and carrots, goes well, it also adds spice to the fried celery.
3. In order for the soup in the soup to be transparent and not cloudy, cooking should be carried out over low heat.
4. Sour cream, but not sour, will help to emphasize the characteristic aroma and taste of honey agaric.
5. For the first course, you can use not only fresh or frozen mushrooms, you can also cook with the help of dried ones.
6. Dried honey mushroom soup will differ slightly in the method of preparation, therefore, when choosing a recipe, this fact must be taken into account. Before preparing a dish from a dried plant, it must be soaked in hot water for about half an hour.
7. Fresh mushrooms are necessarily boiled, after which the water is poured out. The broth cannot be used in the future.
8. For diet soup, it is recommended not to fry the onions and carrots, but simply add them raw and cook together with other ingredients.

As for the preparation of the soup, it will be necessary:

1. Dried mushrooms - 300 gr.
2. Buckwheat - 70 gr.
3. Potatoes - 3 pcs.
4. Meat broth - 1 l.
5. Salt and pepper.
6. Onions - 1 pc.
7. Sour cream.
8. Fresh herbs.

Recipe:

1. Highly good combination such a plant with beef broth. First, you need to soak the mushrooms in hot water for half an hour, then let them dry. Cut into small pieces and put them in the broth.
2. The broth is put on fire and cooked for 20 minutes.
3. When the mushrooms are cooked, you need to put buckwheat in the soup, and also chop and add chopped onions. Leave to simmer for another 15 minutes over low heat.
4. At this time, you need to peel the potatoes and cut them into small pieces, of any shape, and then put them in a saucepan and cook for 15 minutes. At this time, you need to throw salt, pepper and other spices.
5. The soup is ready and ready to serve. It is recommended to add a spoonful of sour cream to the plates and grind with herbs.

The soup is simple to prepare, and upon completion, you can add celery cut into strips. You can also fry the onion a little and then throw it into the broth.

Pasta soup

If the mushroom picking season was fruitful, then you can often hear that the hostess dried a lot of mushrooms. They can be used to make not only soups, but also stews, sauces and other dishes. This recipe soup will allow you to get acquainted with delicious dish, which can be applied even for festive table... For cooking you will need:

1. Dried mushrooms - 500 gr.
2. Potatoes - 3 pcs.
3. Pasta - 200 gr.
4. Onion - 1 pc.
5. Pepper and salt.

Cooking method:

1. Before starting to cook the soup, you need to wash the mushrooms and leave them in hot water for a couple of hours to completely soften. After that, the water in which the mushrooms were lying does not need to be poured out, the soup will be prepared from it.
2. Honey mushrooms that are sufficiently soaked need to be cut into pieces, if they are small, then this step is skipped. A frying pan is placed on the fire, where a little vegetable oil is poured and honey mushrooms are placed after heating. It will take about 30 minutes to fry them, and chopped onions are added halfway through this process.
3. While the plants are fried, it is necessary to pour the water in which the mushrooms were soaked into a saucepan and put it on the fire. When it boils, add the contents of the pan and salt the broth.
4. During cooking, you need to peel the potatoes and cut them into the desired parts, add them to the pan and leave the soup to cook further.
5. After 10 minutes, add pasta and cook until the potatoes are soft. At the end of cooking, add herbs and remove the pan from heat.

Such a dish is served with sour cream and you can add additional white bread rusks.

Rustic soup

For those who want to plunge into the rustic taste, we recommend that you familiarize yourself with this dish. To prepare it, you will need the following products:

1. Dried mushrooms - 300 gr.
2. Pearl barley - half a glass.
3. Potatoes - 5 pcs.
4. 2 onions and carrots
5. Garlic - 4 teeth
6. Vegetable oil - 20 gr.
7. Bay leaf - 2 pcs.
8. A bunch of dill.
9. Salt and pepper.

Recipe:

1. Honey mushrooms are washed in water, after which they are dipped in hot water for an hour. While they are soaking, you need to rinse the pearl barley and put it to cook for about 40 minutes.
2. After an hour, the mushrooms are taken out and placed in a saucepan filled with clean water. Boil the mushrooms until tender, the water should be slightly salted.
3. Next, the potatoes are peeled and cut into cubes, added to the soup. You also need to peel the onions, carrots and garlic. All vegetables are finely chopped and sent to a hot pan with oil for frying. It is necessary to fry until the characteristic golden color is formed.
4. When the barley is cooked, it will need to be taken out of the water and tipped over in a colander so that the water is removed from it.
5. Now you need to check the potatoes, if they become soft, give all the best pearl barley and the contents of the pan.
6. After the water in the pan boils, the dish needs to be boiled for another 5 minutes and at the very end a bay leaf is placed, as well as chopped dill and black pepper.
7. After stirring the soup, leave it covered for 5 minutes and then you can serve the dish to the guests.

Sour cream goes well with such a soup, so it is recommended to serve it with it.

Creamy soup

This soup recipe has delicate taste by adding milk and cream. To prepare it you need:

1. Dried mushrooms - 0.5 kg.
2. Cream 10% - 200 ml.
3. Milk - 1.5 liters.
4. Butter - 100 gr.
5. Onions - 3 pcs.
6. Flour - 3 tablespoons
7. Salt and pepper.

Cooking method:

1. First, you need to rinse and soak the mushrooms in boiling water.
2. While the mushrooms are infused, you need to peel the onion and cut it into cubes, and then put it in a hot skillet with oil and start frying.
3. At this time, the mushrooms are washed and chopped, after which they are placed in a pan and fried until golden brown.
4. Then, flour is added and everything is thoroughly mixed, it is left to simmer for about 5 minutes. Water is added to the pan, in which the mushrooms have been soaked and cream and milk are added. The whole mass is thoroughly mixed to eliminate the appearance of lumps from the flour.
5. The ingredients can be cooked in a skillet, or they can be poured into a saucepan and cooked for about 20 more minutes. At the same time, salt and pepper are added to taste.
6. The soup will be ready in 20 minutes.

The soup is laid out on plates and can be served on the table. It turns out to be a very tasty and tender dish.

Soup with bows

To make such a dish, you will need to prepare the following products:

1. Dried mushrooms - 200 grams.
2. Potatoes - 1 pc.
3. Onions - 1 pc.
4. Carrots - 1 pc.
5. Vegetable oil - 100 gr.
6. Flour - 100 gr.
7. Egg - 1 pc.
8. Bay leaf - 2 pcs.
9. Salt, black pepper and chili.
10. Greens.

Cooking method:

1. The mushrooms are soaked in 2 liters of boiling water and left to soak for 40 minutes.
2. While the mushrooms are infused, it is necessary to knead the dough. To do this, a little flour is poured onto the table, into which an egg is driven. After that, the ingredients are mixed until a uniform consistency, and the dough is left under a towel.
3. Now you need to peel the potatoes and cut them into cubes. Also peel and cut onions and carrots.
4. Further, the dough is rolled out, as for noodles, but its layer should be larger. After rolling, the cake is cut into identical cubes, the middle of which must be squeezed firmly, this will create a bow.
5. Now you need to get the mushrooms and after cutting them, put them in a frying pan and pour in a little water that will cover them. When the water boils, you need to boil the plant for 5 minutes and drain the water. Pour clean water and let it boil after boiling for another 5 minutes. Then repeat the procedure again.
6. Now the water is drained and the mushrooms are left to roast over low heat with added oil.
7. At this time, you need to put water in a saucepan, where honey mushrooms were infused, and bring it to a boil. You need to add bay leaf to it.
8. When the mushrooms are fried enough, they are sent to the broth. Salt, pepper and potatoes are put along with them. When the potatoes are ready, bows are placed and the soup is cooked.

You can serve it unadorned. Thanks to the bows, the soup will be beautiful. The taste of such a dish is a little spicy, due to the chili pepper, but this only adds to the piquancy.