How to cook lean mushroom soup

Dried mushrooms – 35-40 gramsPotatoes – 3-5 pcsCarrots – 1 pcFlour – 2 tbsp. lVegetable oil – 50 grSalt and spices – to taste

Recipe soup of dried mushrooms in multivarka

The classic soup recipe of dried mushrooms onevery day is useful hostesses who prefer to cook warm meals multivarka. This kitchen appliance not only saves a lot of time, but also makes it possible to cook meals in advance. Suffice it to prepare all the necessary products and put them in a bowl of hot Multivarki and entertainment for the whole family will be ready on time.

In a bowl pour Multivarki dried mushrooms, pour warm water and leave for 50-60 minutes.

For a time, until the mushrooms insists prepare vegetables – potatoes and carrots. Potatoes are cleaned, washed and cut into very small cubes not. Leave the potatoes in water to avoid darkening.

Onion peel and cut into small cubes, or rings.

Carrot Wash, peel and grate or chop into fine strips.

Flour pour into a glass or cup, and dissolve a small amount of water to make the batter.

When the mushrooms softened, remove them in a colander anddrain the water into a small bowl or saucepan. Bowl Multivarki wipe dry, pour a little vegetable oil and fry the onion and carrot. Fry the vegetables can be in the “Frying” mode or “Baking” – depending on the model of your Multivarki.

When the vegetables are soft, add to them mushroomsand potatoes, fry for a few minutes and fill them with water. Cook the soup made from dried mushrooms to “Soup” mode, “Cooking” or “quenching” of 35-40 minutes. You can then add salt and favorite spices to taste. Mix well, pour the batter and a little water, which insisted dried mushrooms.

Multivarku Close the lid and continue to cook the soup for 25-30 minutes.

When the soup is cooked, it can be immediatelyto the table or leave multivarka for a few hours. Including heating mode, you can apply hot soup at any time convenient for you. If you are in a hurry, and for cooking you do not have time, put all the products into the bowl, fill with water and use starta.Sup delay function is not only ready for the appointed time, but will be more nourishing and rich.

Since the taste of dried mushrooms and a brighterconcentrated, even on a large pot of soup they will need no more than 50 grams. The water in which infused mushrooms, pour it and add it in the middle of the cooking – it will give the dish extra flavor.

How to cook a delicious soup made from dried mushrooms

This soup recipe with mushrooms like those whoHe loves real soup. The only difference is that the traditional soup borsch – instead of meat are present here dried mushrooms. Because of this the main ingredient replacing the soup turns out not less tasty and fragrant and takes on a whole new flavor.

In the three-liter pot of mushroom borsch will need the following products:

  • Dried mushrooms (any) – 40 g
  • Beans – 1/2 cup
  • Carrots – 1 pc
  • Beetroot – 1 piece
  • Onions – 1 pc 2
  • Potatoes – 3-4 pcs
  • Cabbage – 400 g
  • Tomato – 1 tbsp. l
  • Parsley – 1 bunch
  • Bay leaf – 1 pc
  • Vegetable oil – 2-3 tbsp. l
  • Salt and allspice – to taste

Dry beans are well washed, soaked in cold water overnight.

When the water is completely absorbed, beans again rinse well, fill with fresh water and put to boil.

Soup with dried mushrooms can be cooked without potatoes, but if you cook a real soup, the 1-2 potatoes have things clean. This will make the soup even more nourishing and wholesome.

When the bean is cooked well and is soft,add potatoes to it and continue to cook over medium heat. During this time, you will need to prepare vegetables with mushrooms. It is best to soak the dried mushrooms in advance – for 2-3 hours before cooking borscht.

But if you forget or decide to add drymushrooms a little later, they should pour warm water and leave for 20 minutes. For a time, until the vegetables are prepared and potato stew with beans, they are well softened, and will be ready for cooking.

Prepare the soup of dried mushrooms can be,using a mixture of cuts, and you can take the usual dry mushrooms or borovichki. If you often buy mushrooms, leave some pieces in a warm dry place – the mushrooms themselves dry up in a few days. Keep these mushrooms can be in a glass jar and add a variety of soups and sauces.

Onion peel and cut into arbitrary.

Carrot Wash, peel and chop into fine strips.

Cabbage Wash, remove the top leaves, cut into two halves and chop into fine strips.

Beets for borscht is desirable to choose mediumsize brown with a thin skin. The juicier and sweeter will be beets, so tasty soup is ready. Beets Wash, peel and grate or chop into fine strips, as well as carrots.

Cooking soup of dried mushrooms is not much different from the usual recipe borscht, so prepared onion, carrots and beets should also fry in a small amount of vegetable oil.

When the vegetables are lightly browned, add a spoonful of tomato paste or tomato juice a little, put a few minutes to beets in borscht not lost its bright lights and remove from heat.

Soaked mushrooms cut into several pieces,put the soup to the finished beans and potatoes and bring to a boil. Remove foam, reduce heat and continue to cook for another 10 minutes. Put the soup and cabbage prepared zazharku of onions, carrots, beets and tomatoes and continue to cook for another 10 minutes.

Fresh parsley Wash and chop with a knife is not very finely. Add salt in the soup, your favorite spices to taste, fresh herbs, bay leaf, bring to a boil and remove from heat.

Cover the pan with a lid and put in a warm place or oven to infusion to 15minutes. Borsch with mushrooms can be served with sour cream or milk sauce is not sweet yogurt.

Cook soup from dried wild mushrooms

The recipe for mushroom soup with sauerkraut likeall fans of thistles. Solyanka soup with mushrooms turns out very hearty and nourishing, so is perfect for everyday menu and for supplying to the festive table.

For the preparation of soups will need a set of products:

  • Fresh mushrooms – 300 gr
  • Dried mushrooms – 40-50 grams
  • Sour cabbage – 300g
  • Potatoes – 2-3 pcs
  • Onions – 1 pc
  • Carrots – 1 pc
  • Tomato – 1-2 tbsp. l
  • Olive oil – 1-2 tbsp. l
  • Pickles – 2 pcs
  • Olives pitted – 1 bank
  • Lemon – 1 pc
  • Fresh herbs – dill, parsley, onion

Dry mushrooms can be almost any – borovichki,chanterelles, aspen, and even mushrooms. If properly stored, the mushrooms will keep not only your taste and mouthwatering flavor and nutritional properties. Cook the soup of dried mushrooms is very easy – just before cooking them soak for several hours in warm water and they are ready for use.

To the soup was even more fragrant, the day before its preparation posushite some fresh mushrooms.

The water, which insisted mushrooms, pour ina small bowl or saucepan. Mushrooms themselves are not cut large pieces. If you decide to add fresh mushrooms, they will need to wash and chop fine cubes.

The soup of dried wild mushrooms will be more wholesome and nourishing, if before cooking them lightly fry in a pan.

Pour into the pan a little oil, put it on the mushrooms and cook over medium heat.

Sauerkraut finely chop and add to the mushrooms. Simmer for 10 minutes – you can add a little tomato and spices – to taste.

The comfortable large pan pour 1 liter of water and bring to a boil. While the water is heated, clean potatoes. Put the potatoes in boiling water and cook until done 15-20 minutes.

Onion peel and chop into fine strips and add to the sautéed mushrooms and cabbage.

Put out a few minutes and remove from heat.

Pickles cut into cubes no larger.

Carrot peel and grate or chop fine cubes.

When the potatoes will be completely ready, add to the soup fried mushrooms stewed with cabbage and onions.

In a frying pan pour a little oil and fry the carrots.

Put the carrots in the soup, bring to a boil and add the pickles.

Cook soup from dried mushrooms for another 10-15 minutes. During this time, cut the lemon into thin slices, parsley or other fresh herbs chop finely with a knife. At the request of a hodgepodge of olives can be added – for this perfect black olives pitted.

If the soup turns out very thick, add a little water, which soaked dried mushrooms. bring soup to a boil, taste and add salt and spices as needed.

Serve hodgepodge best immediately, but give it a little brew.

Put in a bowl a slice of fresh lemon and sprinkle with herbs and you can enjoy the wonderful fragrant soup of dried mushrooms.

Cooking soup-rassolnik of dried mushrooms, calorie dishes

If you have never cooked dried mushrooms, thenSpring – the best time to fix this defect. You will not only diversify the diet of many new home of tasty treats, but also compensate for a deficiency of vitamins needed for normal body functioning.

You can cook a delicious soup with dried mushrooms and pickled cucumbers – pickle.

For the preparation of aromatic rassolnik will need to take the following products:

  • Dried mushrooms -50 c
  • Carrots – 1 pc
  • Onions – 1 pc
  • Pearl barley or rice – 50-70 grams
  • Potatoes – 1 pcs (optional)
  • Fresh greens – 1 bunch
  • Salt – to taste

Calorie soup made from dried mushrooms is notmore than 300 calories, even if you add grains and potatoes. On average, 100 grams of dried mushrooms is 29.06 kcal calorie, which is why this dish is perfect for the diet.

Any dried mushrooms rinse, put inconvenient bowl or pot and pour the warm water. It is best to take a dish of wild mushrooms and champignons – pickle get more saturated and aromatic.

The optimum time for soaking mushrooms – 3-4hours. Barley also requires soaking, so it is best to do it in advance and put the rump with mushrooms. Pearl barley should first rinse to wash away excess fat and starch, and then cover with cold water and leave in a cool place.

When the mushrooms melted sufficiently well and pearl barley or rice swells, it will be possible to begin to cook soup.

Mushrooms, drain, cut into several not verylarge pieces and put in a saucepan. Fill mushrooms with 2 liters of clean water and put to boil on medium heat. A delicious soup made from dried mushrooms will have a more intense flavor if you add a little of the water in which they were soaked.

If you wish to reduce the time to preparesoup from dried mushrooms, then pearl barley can be boiled in advance. But the taste of the soup will be more uniform if cook rump with mushrooms at the same time. When the mushrooms boil, add the soaked barley and cook until done 30-40 minutes.

Carrots, onions and potatoes into cubes and chop fine.

You can lightly fry the vegetables in vegetable oil, but if you cook the soup diet, then this is not required.

Pickled cucumbers cut into small cubes or thin rings.

Fresh green chop as finely as possible.

When barley and mushrooms are ready, add to the souppotatoes, onions and carrots. Cook for another 15-20 minutes to the potatoes well seethe. Then add to the soup and half green cucumbers, greens leave the rest for serving hot meals to the table.

Cooking soup of dried mushrooms without salt – if the tastecucumbers will not be enough, you can pour a bit of a pickle. When the pickle is ready, cover the pan with a lid and let it brew for a bit. Before serving you can add to a bowl with the greens a little fat sour cream.

Cooking meatless soup of dried mushrooms

Lean mushroom soup made from dried mushrooms perfectsuitable for diet and clinical nutrition. This main dish is perfect for everyday menu. Since many hostesses are limited in the choice of products, diversify the daily diet is not just during Lent.

Dried mushrooms – the most easy way to cook is not only lean, but very tasty treats.

To do this you will need the following products:

  • Dried mushrooms – 50 grams
  • Green onions – 1 bunch
  • Carrots – 1 pc
  • Potatoes – 1 pc
  • Parsley – 1 bunch
  • Bay leaf – 1 pc
  • Figure – 70 grams (0.5 cups)

Since cook soup from dried mushrooms, they will need to prepare in advance. Dried mushrooms badly boiled soft, so before cooking should be soaked in warm water.

Rice is best to take a round, not long, rinse and soak for 10 minutes in warm water.

Carrots and onions to clean and chop finely.

Potato peel and cut into not very large cubes.

Green onions and parsley, chopped with a knife and split into two parts.

In a saucepan pour the hot water and put it in pre-soaked mushrooms. Lean mushroom soup from dried mushrooms cooked faster if you soak them overnight.

When the mushrooms boil, add them to the rice and potatoes, reduce heat to boil for 20-25 minutes.

Onions, carrots and green part can be added to the soup immediately. If you love a rich soups, they can be pre-fry in a small amount of vegetable oil.

When all the products will be completely ready, add salt and spices to taste. Give the soup to boil again, put a bay leaf and a second portion of greens, cover it with a lid and remove from heat.

Serve lean soup 5-7 minutes.

Soup with dried mushrooms and chicken wings

Soup with dried mushrooms and chicken wings -simple and economical option cooking a hearty lunch. For the preparation of this dish will need simple and inexpensive products that will always be in the kitchen at any hostess.

  • Dried mushrooms – 40-50 grams
  • Chicken Wings – 3-4 pieces
  • Potatoes – 3 pcs
  • Carrots – 1 pc
  • Onions – 1 pc
  • Salt and spices – to taste
  • Vegetable oil – 1-2 tbsp. l
  • Greens – to taste

Mushrooms are perfectly combined with chicken, makingtaste the soup is even more tender and flavorful. You can make soup from dried mushrooms and chicken, but he’s wings will be more nutritious and nourishing.

In a saucepan pour 2 liters of warm water and put it dried mushrooms. While they insist, you need to prepare vegetables and meat.

Onions and carrots cleaned and cut into thinrings. In a frying pan pour a little vegetable oil and fry the onion and carrot in a few minutes. You do not have much to grill vegetables, enough so that they have acquired a light golden color.

Look at the photo of mushroom soup recipe – namely roasted vegetables give it a pleasant and appetizing color.

Potato peel and cut each tuber into 4-6 pieces.

If you decide to use fresh herbs, it will need to rinse well under running water, then chop finely with a sharp knife.

Carefully drain the water, which insisted mushrooms.

Put in the chicken wings to the mushrooms, potatoes and roasted vegetables, cover with cold water and put to boil.

Since the dried mushrooms have a veryconcentrated flavor, the soup will be a very tasty and fragrant. The water, which insisted mushrooms, can not pour out, and used for the preparation of other hot dishes.

Cook the soup of dried mushrooms and wings until tender, add salt to taste any spices and a little greenery. Cover with a lid, make the soup a little present, and satiate the aroma of fresh herbs.

Before serving the soup can be put in a little sour cream or fat yogurt.

Cooking soup of dried mushrooms to the video

The protein in the dried mushrooms digest much betterthan fresh, so soups and other hot dishes they can cook for the entire family, including and children. See video of soup made from dried mushrooms, and you will learn how many interesting variations of this simple refreshments can be prepared from simple and affordable products.

Each of these dishes can be made into delicioussoup that is sure to enjoy your children and even more variety to your diet mushroom. Simply pour the soup ready in the bowl of a blender and grind at a medium speed. Bon Appetit!

Observing the post, it is especially important to make your own menuBalanced and filled with dishes containing a maximum of necessary elements and vitamins. We recommend recipes for delicious and indisputably useful lean soups that can be cooked in Lent.

Pumpkin cream soup – lean recipe


  • Pumpkin fresh – 550 g;
  • Cauliflower celery – 2 pcs .;
  • fresh carrot – 95 g;
  • onion bulb – 95 g;
  • Cloves of garlic – 2 pcs .;
  • Vegetable oil refined – 45 ml;
  • Tomato puree – 65 g;
  • pepper cayenne ground – 1 pinch;
  • nutmeg ground muscat – 1 small pinch;
  • Pepper black ground – 1 pinch;
  • Salt – 2 pinches.


To make soup, we need freshPurified pumpkin, which must be cut into random slices. We also grind washed celery stems, peeled onion, garlic teeth and carrots. Now, in warmed vegetable refined oil in a frying pan, fry the onion and carrots, and then shift the frying pan into a saucepan. Add the celery and pumpkin, fill it with vegetable broth or just water, so that it simply covers the contents, we put tomato puree, mix it and after boiling we cook the contents of the vessel to the softness of all the vegetable components.

In the next step, we punch the vegetables with a blender,Podsalivaem to taste, throw a pinch of ground black and cayenne pepper, as well as nutmeg. We let it boil again, turn off the fire and let it stand for 20 minutes under the lid.

How to cook lean lentil soup?


  • red lentils – 190 g;
  • Fresh carrots – 160 g;
  • onion bulb – 120 g;
  • Cloves of garlic – 2-3 pcs .;
  • Vegetable oil refined – 45 ml;
  • Paprika powder – 2-3 pinches;
  • Pepper black ground – 1 pinch;
  • Fresh herbs of parsley or mint to choose from – 3-4 sprigs;
  • Salt – 2 pinches.


The soup pot of lentils cooks very quicklyand just. For this, washed red lentils are poured with cold purified water and put on a plate for medium heat. At the same time, we pass a small chopped onions onion and grated carrots on a large grater on vegetable oil in a frying pan and add it to the pan to the lentil.

After boiling, we reduce the heat and give the dishto boil up to readiness of lentil seeds. Then add salt to salt, ground red paprika and black pepper, lay the peeled and very finely chopped garlic teeth, turn off the fire and give the food a little insisting. When serving, let us serve a lean soup with fresh parsley or mint.

Mushroom soup puree from champignons


  • Champignons fresh – 360 g;
  • Fresh carrots – 60 g;
  • Onion bulb – 60 g;
  • Garlic teeth – 2-3 pcs .;
  • Vegetable oil refined – 45 ml;
  • Wheat flour – 30 g;
  • Pepper black ground – 1 pinch;
  • Mayonnaise lean – 60 g;
  • Salt – 2 pinches.


Champignons washed thoroughly, optionally cut and boiled in a small amount of water for ten minutes. After that, we take out the mushrooms in a colander and let them drain over the pot with broth.

Passeruem on vegetable oil onions with carrots,pour in the flour after that and lay the mushrooms and fry for a few more minutes, adding in the end the peeled and crushed garlic cloves. We spread the contents of the frying pan into the broth and heat it to a boil. Then the fire is switched off, we rub the mass with a blender, we savor it with salt, pepper and lean mayonnaise, mix and we can serve.

Lenten tomato soup


  • tomatoes in its own juice – 420 g;
  • onion bulb – 95-120 g;
  • Garlic teeth – 2-3 pcs .;
  • vegetable oil refined – 55 ml;
  • lecho finished – 320 g;
  • Pepper black ground – 1 pinch;
  • croutons for serving – to taste;
  • Fresh basil and parsley greens – to taste;
  • vegetable broth – to taste;
  • Salt – 2 pinches.


Peeled and chopped bulbwe pass in a frying pan in vegetable oil together with the branches of basil and parsley. After a couple of minutes, add chopped garlic denticles, lecho and peeled tomatoes in their own juice along with the liquid. Strain the contents of the frying pan for fifteen minutes under the lid, and then turn it into a puree with a blender. We shift the mass after that into a saucepan, bring to the desired density by adding vegetable broth, season it with salt and pepper to taste and heat it to a boil. We serve tomato soup with croutons and fresh herbs.

Tender, rich, aromatic – all these epithets is the best suited for mushroom soup-puree. The easiest soup with mushrooms. You can make it more refined by adding shrimp or cubes of smoked bacon. Mushrooms require special treatment. Here it is best to give preference to recipes from the masters of culinary art. How to cook souppuree?

You will need

    • Cream soup from fresh mushrooms
  • 3 tablespoons butter
  • 500 grams sliced plates of fresh mushrooms
  • 1 medium onion
  • roughly chopped, or white part of one stalk of leek
  • 2 teaspoons of flour.
  • 2 cups of water.
  • 2 cups chicken broth.
  • ½ Teaspoon fresh thyme
  • ½ Teaspoon of salt.
  • 1/8 teaspoon ground white pepper.
  • ½ Cup heavy cream
  • Soup from canned mushrooms with shrimp
  • 250 grams peeled large shrimp
  • 3 cups chicken broth
  • 2 tablespoons butter
  • 1 onion
  • roughly chopped
  • 2 stalk petiolar celery
  • 1 jar sliced mushrooms
  • 1 tablespoon potato starch
  • ½ Cup heavy cream
  • 2 tablespoons fresh chopped parsley
  • Soup of brown mushrooms and dried porcini mushrooms from Gordon Ramsay
  • 10 grams dried porcini mushrooms
  • 1 ½ tablespoons
  • 1 onion
  • peeled and finely chopped
  • 1 clove of garlic
  • peeled and chopped
  • 15 grams of butter
  • 225 grams brown (king) mushrooms
  • Sea salt and freshly ground black pepper
  • 30 grams of dry white wine or sherry
  • 600 milliliters chicken broth
  • 50 milliliters double cream
  • 1 teaspoon truffle oil (optional)
  • A handful of chopped green onions


Soup-puree of fresh champignones frying pan over medium heat, melt 2 tablespoons of butter. Add the sliced mushrooms and fry them until light Golden brown. To put the mushrooms in a bowl.
In the same pan add another 1 tablespoon oil and fry the onion until soft. Add the flour and sauté for 1 minute.Remove from heat the pan and put pan with chicken broth. Bring the broth to a boil and put it in sauteed mushrooms, onions and spices. Cook on medium heat for about 15 minutes.Turn off the heat and dip in the soup blender. Then you need to make mashed potatoes. Dilute the resulting soup-puree heavy cream. Do not heat! Serve with croutons and chopped fresh parsley.

Soup-puree from canned mushrooms with kraevedeniia 1 Cup of broth in pan and heat in the broth of the shrimp. Remove shrimp with a slotted spoon, place on a plate and cover with a lid. Broth pour into a saucepan.Heat a skillet over medium heat. Open the can of mushrooms, drain the liquid. Put the mushrooms on a dry pan and wait until the remnants of liquid evaporated. Add the butter, onion and chopped celery. Fry the mushrooms and vegetables until tender.Pour into a pan with the remaining broth and bring to a boil. Add the mushrooms with the vegetables and simmer. After 15 minutes, pour a little broth into a Cup, dissolve in it the potato starch. Turn off the heat and preroute the soup. Turn on medium heat and pour in the broth with starch. Cook until thick, stirring constantly. Turn off the heat and add the cream. Stir the souppuree. Put on the bottom of soup plates of shrimp, pour the souppuree and sprinkle with chopped parsley.

To make a soup-puree of brown mushrooms and dried porcini mushrooms from Gordon Ramsay too easy.Put the dried mushrooms into a small bowl and pour boiling water so that it completely covers the mushrooms. While the dried mushrooms soak (about 10 minutes) take other ingredients.In a thick-walled saucepan, heat the olive oil. Place chopped onion and garlic and fry until transparent.Add in a saucepan the butter and when it begins to foam, place the sliced mushrooms, dried and sliced porcini mushrooms. Stir and fry on high heat for 4-5 minutes, until mushrooms become brown.Add the wine or sherry, and an infusion from dried mushrooms. Bring to a boil, reduce heat and simmer for another 5 minutes.Preroute the soup, add the cream, salt and pepper. Put a spoonful of truffle oil.Before serving the soup a little heat, add some fresh cream to make a plate of the famous “curl” and sprinkle with chopped green onions.

Useful advice

Brown mushrooms to taste closer to the forest mushrooms, and have a pronounced nutty flavor.


How to cook mushroom soup

As you know, everyone’s favorite soup – Salt may be different: meat, mushroom or fish. In this collection we will discuss four recipes cooking delicious mushroom thistle.

This dish as solyanka relate directly to the first and to the second dishes. But the main thing, of course, does not it, but the great taste of this dish. Cook mushroom soups in Russia loved since ancient times, and today, delicious recipes are not lost – these soups are popular and loved.

Cook mushroom hodgepodge can virtually any mushrooms: fresh, pickled, dried, salted – and even better if you use it all at once. Of fungal species best suited for thistle mushrooms, oyster mushrooms, chanterelles, mushrooms, honey – just take any tasty mushrooms and can not go wrong!

Cooking recipes mushroom thistle

Generally, for the preparation of mushroom soups do not have to do all the prescription: just pick your favorite mushrooms in different “states” (eg, dried, pickled and fresh), prepare a decoction of the dried, add the chopped fresh and pickled mushrooms, and cut the cooked mushrooms, arch all potatoes and onions frying with tomato paste, add a little lemon juice – and mushroom solyanka ready. It’s very simple and uncomplicated – handle even a novice cook. Well, we are all the same, just in case we give the most delicious recipe 4 mushroom thistle.

Do not forget to properly prepare fresh mushrooms: they must take adequate cooking of! Otherwise there is a risk that solyanka will cause no pleasure, and poisoning.

Recipe for cooking soups with milk mushrooms

You will need: 1 liter of broth mushroom, milk mushrooms 400g, 4 slices of lemon, onion and 2 tomatoes, 1 pickled cucumber, parsley root 0.5, 2 tablespoons olives, 1 tablespoon chopped parsley, cream and butter, bay leaf, black pepper, peas, salt.

How to cook hodgepodge of milk mushrooms. Cucumber peel and seeds, cut into slices, simmered for 10 minutes in a small amount of broth. Julienne sliced mushrooms and onions, fry them in butter for about 20 minutes, then put in boiling broth, boil for 10 minutes. Put the cucumber, tomatoes, medium-sized chopped olives and cook for another 5-7 minutes before serving to give the soup a brew. Season with feeding each portion greens, sour cream and put the peeled lemon slice.

Fleshy mushrooms make a great any mushroom hodgepodge, with all the other ingredients you can experiment – to add or remove some products.

As already noted, it is better when placed in a hodgepodge mushrooms in different “states”, but very tasty solyanka obtained and when it combines salted and pickled – in general, canned mushrooms. Let’s see how to make a mushroom hodgepodge.

Recipe for cooking soups with canned mushrooms

You will need: 300g marinated mushrooms, pickled mushrooms 50g, 5 peas black pepper and dill sprigs, 2 pickles, 1 bay leaf, onion and glass of water, 2 tbsp vegetable oil, 1 tbsp capers and tomato paste, 0.5 lemon, salt.

How to cook hodgepodge with canned mushrooms. Mushrooms – both, wash, cut into medium-sized, chopped onion and fry it in butter for 2 minutes, then put the tomato paste. Cut slices of cucumber and mix with mushrooms and fried onions, pour hot water, bring everything to a boil, reduce the heat, put the privateers, laurel, pepper and salt, stir and cook for 10-15 minutes on low heat. Wash the lemon, cut it circles, washed and finely chopped dill, remove pits from olives. Pour into a hodgepodge dish, season with each serving a slice of lemon and olive greens.

If desired, you can add a hodgepodge variety of products such as – green peas, carrots and potatoes. A basis for the soup could be even just dried mushrooms, one of the best options – white dried mushrooms, because they are very tasty and fragrant.

Recipe mushroom soups with vegetables and peas

You will need: 10g dried porcini mushrooms, black olives, pitted 10-12, 2-3 pickles, potato tuber 2-3, 1-2 onions, 1 carrot, 2 tablespoons green peas, 1 tablespoon sour cream, 2 tsp tomato paste, 1 tsp butter.

How to cook hodgepodge with dried mushrooms and vegetables. Dried mushrooms washed, then 3-4ch soak in cold water, then in the same water until ready to boil, allow to cool and chop finely. Fry cooked mushrooms, add tomato paste, peel cucumber seeds and peel, cut in small amount of water to boil. Mushroom broth bring to a boil, put the mushrooms, diced potatoes, boil potatoes until tender, then put cucumbers, roasted onions, green peas and finely chopped carrots, salt the, boil for 5-10 minutes. Each portion before serving to fill the olives, lemon, herbs and sour cream.

Mushroom solyanka – excellent nutritious dish that can be eaten even in the post. Last recipe for this soup – a mushroom lean halophyte.

Recipe for cooking lean mushroom soups

You will need: 50g of fresh mushrooms, 20 g capers, 10 g of dried mushrooms and pickled mushrooms – honey agaric, 5-6 olives pitted olives 3-4, 3 pickles, 1 onion, 2 tablespoons sour cream, 1-2 tablespoons tomato paste, 1 tablespoon butter, bay leaf, parsley, black pepper, peas, lemon and salt.

How to cook lean mushroom hodgepodge. Boil dried mushrooms, strain the broth, mushrooms, cut into strips. Fresh mushrooms boil for 5 minutes and the same slice, then put into the boiling broth from the mushroom dried mushrooms and cook for another 15 minutes. Finely chop and fry onions in butter, add the tomato, diced pickles, extinguished. Marinated mushrooms and pickled mushrooms or mushrooms pour over boiling water, cut into strips. All ingredients are prepared to put in the boiling broth, cook 10-15 minutes, put the cooked dried mushrooms, laurel, black pepper, salt the, bring to a boil and boil until tender. Capers and olives are put into the soup at the end of cooking, each serving sour cream, lemon and herbs.

Preparation of mushroom soups – it’s just a simple dish turns out fabulously delicious! Try to cook a wonderful soup and treat loved ones!

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