Classic mushroom soup made from dried mushrooms. Recipes for mushroom soup made from dried mushrooms. Simple mushroom soup

Dear friends, I admit honestly, I have never prepared soup using dry porcini mushrooms before. And as an experienced cook, the recipe for such a soup has haunted me for a long time, and many times I went through options on how to prepare this first course in such a way as to highlight the taste of porcini mushrooms and end up with a delicious dish.

I immediately rejected the option with vermicelli or pearl barley - for noble porcini mushrooms this is too simple a combination, and I wanted a brighter, rich and interesting taste so that all the ingredients would be harmoniously combined with each other.

In the end, I decided to make a soup with dry porcini mushrooms with potatoes, onions and carrots and add some bright notes with garlic, parsley and parmesan. And you know, I was very pleased with the result of my experiments: the mushroom soup turned out very tasty and aromatic, and all the ingredients merged into one common symphony of amazing taste.

Ingredients needed

80 gr. dry porcini mushrooms
300 gr. potatoes
1 small carrot
1 small onion
50 gr. butter
3-4 tbsp. l. olive oil
2.5 liters of water

To submit:

parsley
garlic
hard cheese

Step-by-step preparation

First of all, let's deal with dried porcini mushrooms: mushrooms are not washed before drying, so you need to pour cold water over the dried porcini mushrooms, rinse well, and drain the dirty water. Next, fill the dried porcini mushrooms with cold drinking water (about 500 ml of water) and leave for 2-3 hours. For the recipe, I used chopped dried mushrooms, so they get soggy quickly. If you have whole mushrooms, then you need to soak them for at least 6 hours.

While our porcini mushrooms are soaking, let's prepare the remaining ingredients for our mushroom soup from dried porcini mushrooms. Cut onions and carrots into cubes.

Peel the potatoes and cut them into small pieces.

Melt the butter in a thick-bottomed saucepan and add olive oil. Pour the onions and carrots into the pan and fry over medium heat until the vegetables are soft.

Next add the potatoes and mix as well.

Pour the water in which we soaked the mushrooms into the pan, and also add cold water to make the soup the thickness we need. At this stage, you can add salt and pepper to the soup.

What can I add?

In the meantime, let's prepare the ingredients for serving our soup: finely chop the parsley, pass the garlic through a press, and grate the hard cheese on the finest grater.

The easiest way to preserve mushrooms from summer or autumn is to simply dry them. When dried, they retain all trace elements, nutrients, and most importantly, aroma.

It is because of the aroma that it is better to cook soups from dried rather than fresh fruits.

It is advisable that every housewife have at least a couple of bunches of dried mushrooms in her kitchen. Store them in a paper bag or cardboard box in a dry place.

You can keep the dried fruits whole or make mushroom powder - grind it in a blender. Soup made from mushroom powder reveals a richer flavor and is easier to digest by the body.

Many types of edible mushrooms are suitable for soup - boletus, chanterelle, boletus, but white mushrooms are considered the undisputed favorites. Soups made from dried mushrooms can be cooked with the addition of fresh or pickled ones; very often sour cream is added to the finished dish. The only spices used are usually pepper, sometimes bay leaf, so as not to interrupt the strong mushroom aroma.

Dried mushroom soup - food preparation

Before cooking, dried mushrooms are pre-soaked in boiling water for twenty to thirty minutes or in cold water for an hour and a half. After this, they are cut into pieces or slices and added to the soup. The water in which the mushrooms were soaked is usually also used for soup. It is carefully poured into another container so that no sediment gets in or filtered through a fine sieve or cheesecloth.

Dried mushroom soup - the best recipes

Dried mushroom soup

When it’s slushy or frosty outside, and you really don’t want to go to the store for groceries, a bunch of dried mushrooms saved up from the fall will help out. You can quickly prepare the most ordinary, but very tasty mushroom soup. It must be served with sour cream, it turns out even tastier. There are, however, fans who prefer mayonnaise with mushroom soup.

Ingredients: 50g dried mushrooms, 1.5 liters of water, 4 potatoes, one carrot and onion, bay leaf, peppercorns, butter for frying, a couple of tablespoons. spoons of wheat flour, salt, herbs, sour cream.

Cooking method

Wash the mushrooms and pour a glass of boiling water, let it brew for 20-25 minutes. And at this time you can put water to boil and fry.

Melt the butter, fry chopped onions and coarsely grated carrots, add flour at the end and fry for a couple of minutes.

Cut the swollen mushrooms, throw them into boiling water, add the water in which they were soaked, and cook. After 20 minutes, add the diced potatoes. After about ten minutes, add salt, sprinkle with pepper, add the roast, bay leaf and cook until the potatoes are ready. Let the soup brew, serve with sour cream, sprinkled with herbs.

Soup “Mushroom Kingdom”

A hearty soup with a rich taste is prepared from several types of mushrooms - always dried and a selection of fresh, pickled, salted, frozen. It turns out to be a friendly, assembled mushroom family.

Ingredients: 2 liters of water, 30g of dried mushrooms (better), 300g of different types of mushrooms, one carrot and onion, 5 potatoes, a couple of bay leaves, herbs, salt, pepper - 250ml, vegetable and butter.

Cooking method

Pour boiling water over dried mushrooms and leave for 20 minutes. Chop the onion, grate the carrots and fry them together in a mixture of butter and vegetable oil, add sour cream at the end and simmer for a couple of minutes.

Put the water to boil, as soon as it boils, put the cut potatoes and soaked mushrooms into it, add the water in which the mushrooms were soaked, and let them boil together for 15 minutes.

At this time, cut into slices any mushrooms you can find in the house - pickled, salted, fresh and put in the soup, add fried mushrooms with sour cream, pepper, bay leaf, salt, add herbs and let simmer for three to four minutes.

Creamy dried mushroom soup

The combination of dried and fresh mushrooms with the addition of cream gives the soup an amazing natural creamy mushroom taste, without any flavorings or additives. You can serve the soup with dried or fried croutons, smeared with garlic.

Ingredients: 1.5 liters of milk (2.5%), a glass of cream (10-11%), 300g fresh mushrooms (), 200g dried (white), 100g butter, salt, 3 onions, 3 tbsp. spoons of wheat flour, ground pepper: black – ½ tsp. and 1 tsp. red (not hot).

Cooking method

Wash the dried mushrooms and add a glass of boiling water. Cut fresh mushrooms into thin slices.

Chop the onion and fry in half a portion of oil until golden brown. Add the second half of the oil, fresh and soaked mushrooms, cut into pieces and fry this mass for about 10-15 minutes. It is better to fry immediately in a pan, because... Liquid will then be poured in there.

Then add flour, fry it in oil for a couple of minutes and alternately pour first the water in which the mushrooms were soaked, then milk and cream. The mixture must be stirred to avoid the appearance of lumps. You can even use a whisk as an assistant. Cover the container with a lid. When the mixture boils, turn the heat to very low and simmer the soup for 20 minutes.

Mushroom soup made from dried chopped mushrooms

What could be simpler than steamed turnips? That's right, our mushroom powder soup. To do this, dried mushrooms need to be ground in a blender to the desired state. It cooks in a matter of minutes, and the pleasant mushroom aroma from the kitchen, evenly distributed throughout the apartment, signals to the household that a delicious dinner will soon be ready.

Ingredients: 2 liters of water, 200g of dried mushrooms, 1 onion and celery root, 2 carrots, vegetable oil, to taste: salt, dill seeds, dill and parsley, pepper, boiled eggs - 3 pcs., one lemon.

Cooking method

Grind the mushrooms into flour or powder.

Chop the onion and celery root, coarsely grate the carrots and fry everything in oil. Add vegetables to boiling water, add mushroom flour (powder), add all the spices and salt, cook for 15 minutes. Pour the soup into bowls, add half a chopped boiled egg, finely chopped herbs and a slice of lemon.

To soften the taste of the soup, giving it delicate notes, at the end of cooking you can add crushed processed cheese - creamy or mushroom-flavored.

If the dish is prepared with the addition of noodles or pasta, they must be heated before adding to the soup. Then they will not boil over and will give the dish a specific taste. Spread the noodles in a thin layer into a dry frying pan and cook on low heat until the color of the noodles turns light brown.

For soup, it is better to collect and dry medium-ripe mushrooms - not young, but not overripe. Then the aroma will be very rich, and the soup will acquire the pleasant tart taste of real forest mushrooms.

Nature has given us a unique product - mushrooms. You can make mushroom soup from these wonderful gifts of the forest from dried mushrooms, fry them with potatoes, stew them in sour cream, and every time you will get a consistently delicious and sophisticated dish.
Preparing dried mushrooms for soup and other dishes is not difficult. The prepared harvest is laid out on parchment paper and sent to the oven, heated to 60-80 degrees C. It is advisable to turn on the ventilation or open the door slightly.

You can prepare dried mushrooms in a more traditional way. Having thoroughly cleared them of debris, they are cut into plates and strung on a harsh thread. Then they hang it in a dry, well-ventilated place; a closet or attic is ideal.

Rules for preparing broths from dried mushrooms

Making broth from dried mushrooms is a little more difficult than making broth from meat or vegetables. It should be borne in mind that it tastes more rich, so you shouldn’t overwhelm it with spices.
A delicious broth will be obtained with the addition of mushroom powder; for this, dried forest products must be ground in a coffee grinder and used as a seasoning. This ingredient can be added to almost any recipe, both meat and vegetable.

Mushroom broth most often turns out dark, this is a feature of some species, such as boletus and boletus. If you need to get a clear soup, boil the mushrooms until tender, drain the water, squeeze and add to the vegetables when ready.

There are quite a few options for broths with dried mushrooms. There are simple seasoning soups, you can cook puree soup from dried mushrooms, or prepare an exotic Chinese soup with shiitake and noodles. Choose any option, make yourself and your loved ones happy.

Simple mushroom soup

Soup from dried mushrooms with potatoes is very simple and quite quick to prepare; even an inexperienced housewife can handle it. The ingredients are for 2 liters of water.

Ingredients

Raw potatoes – 150-200 g;
Carrots – 80-100 g;
Dried white mushrooms – 20-30 g;
White onions – 50-60 g;
Salt, bay leaves, black peppercorns.

Preparation

Before cooking, mushrooms must be soaked for at least 2 hours, then squeeze them out and cut into pieces;
Place the mushrooms in a saucepan with water and simmer for 30 minutes;
Peel potatoes, carrots and onions and cut into cubes;
If desired, onions and carrots can be pre-simmered in vegetable oil;
Add potatoes to the mushrooms, then onions and carrots; how long to cook depends on the type of potato;
When the soup is almost ready, salt it and add spices;
Serve hot with fresh herbs.

Mushroom noodle soup

Pasta soup can be cooked not only with chicken broth. If you are fasting, then you will definitely need a recipe for dried mushroom soup with noodles. The layout is designed for 2 liters of mushroom broth.

Ingredients:

Dried champignons – 30 g;
White onion – 1 pc.;
Small carrots – 1 pc.;
Homemade noodles – 100-130 g;
Bay leaves, salt, ground pepper and peas;
Refined vegetable oil for frying.

Preparation:

Soak dried mushrooms in boiling water for 30 minutes;
While the champignons are soaking, boil the noodles in salted water and drain them in a colander;
Peel carrots and white onions;
Finely chop the onion and grate the carrots on a medium grater;
Fry onions and carrots in vegetable oil;
Place the pan with the soaked champignons on the stove and cook them for 30 minutes, then put the fried vegetables into the broth, add salt and seasonings;
Pour into bowls and top each serving of cooked noodles.

Diet chicken and porcini mushroom soup

Chicken soup with dried mushrooms is not only tasty, but also dietary. It turns out to be low in calories, but thanks to the meat and porcini mushrooms, it is very filling.

Ingredients for 2 servings:

Chicken breast fillet – 150-200 g;
Dried porcini mushrooms – 15-20 g;
Small carrots – 1 pc.;
Parsley root – 30 g;
Salt, herbs.

Preparation:

Boil the porcini mushrooms for 30-40 minutes, then drain the broth, dry them and chop them;
Cut the chicken fillet into small pieces and fill them with 1.5 liters of cold water, place on the stove;
When the broth boils, add porcini mushrooms and cook for 15 minutes;
Add peeled and chopped carrot and parsley roots to the broth, cook for another 10 minutes, add salt at the end.
Serve sprinkled with herbs.

Sunki Singapore

You can prepare a delicious dish from boletus mushrooms - dried mushroom soup with rice; it belongs to the Armenian national cuisine. If desired, season the finished dish with sour cream.

Ingredients:

Dried boletus mushrooms – 10-15 g;
Ghee butter – 1 tbsp. l.;
White onion – 1 small onion;
White rice, long grain parboiled - 2 tbsp. l.;
Salt pepper;
Green cilantro and sour cream for serving.

Preparation:

Soak the boletus mushrooms in milk or water for several hours;
Cut the soaked boletus into slices and place in boiling water;
Add rice after the mushrooms;
Peel the onion, finely chop and saute it in melted butter, then add to the broth;
Cook until the rice is ready, serve, season the sunki apur with sour cream or cream and sprinkle with cilantro.

Chowder with meat and dried chanterelles

A very satisfying lunch is made from dried mushroom soup with meat. The recipe calls for pork, but you can easily replace it with other meat.

Ingredients:

Pork pulp – 300-400 g;
Dried chanterelles – 25 g;
Rolled oatmeal - 2-3 tbsp. l.;
Salt, bay leaves, freshly ground pepper.

Preparation:

Soak the chanterelles in boiling water for 30-40 minutes;
Cut the meat into small pieces, pour in 2 liters of cold water, skim off the foam when it boils;
Add the soaked chanterelles to the pork and cook for half an hour;
At the end of cooking, pour oatmeal into the broth, add salt, add seasonings and let it brew for 10 minutes;
Serve the stew by sprinkling it with chopped green onions.

Barley soup with dry mushrooms in a slow cooker

The multicooker is a wonderful invention; it not only helps housewives, but also helps preserve the original taste of food. You can make a soup of dried mushrooms with barley in it; it will turn out very satisfying, despite the lack of meat.

Ingredients:

Dried mushrooms – 35-45 g;
Pearl barley – 30-40 g;
Fresh potatoes – 200 g;
Carrots – 1 pc.;
White onion – 1 pc.;
Refined vegetable oil – 2 tbsp;
Salt and pepper.

Preparation:

Before cooking, pearl barley must be washed well, then soaked in boiling water for 30 minutes;
Soak mushrooms in boiling water for half an hour;
Peel and chop onions, carrots and potatoes;
Pour oil into the multicooker bowl, add onions and carrots, cook in the “fry” mode for 10 minutes, add potatoes at the end;
Drain the water from the pearl barley and add it to the vegetables;
Place the mushrooms in a sieve, rinse with running water; if they are large, they need to be chopped. Place in the multicooker bowl with the rest of the ingredients;
Fill with boiled water, turn on the “Extinguishing” mode, leave for an hour;
Season the finished dish with sour cream and herbs.

Miso shiitake soup

Japanese noodle soup made from dried shiitake mushrooms will add variety to your diet. It is no more difficult to prepare than most more familiar dishes. All the ingredients for this soup are readily available in the Asian food sections of major supermarkets.

Ingredients:

Dried shiitake – 40-50 g;
Rice noodles – 120-150 g;
Green and red bell peppers – 1 pc. everyone;
Carrots – 1 pc.;
Dried ginger – 6-8 g;
Soy sauce – 80-100 ml;
Miso paste – 80-100 g;
Refined vegetable oil – 30 g;
Broth – 3 l.

Preparation:

Soak the shiitake in cold water for several hours;
Cut carrots and peppers into cubes;
Chop the soaked shiitakes and fry in a thick-bottomed pan;
Pour broth over them and cook for 30 minutes;
After half an hour, add carrots and pepper to the shiitake, cook for 10 minutes;
Add soy sauce, miso paste and ginger, bring to a boil and remove from heat;
Separately, prepare the rice noodles, boil or steam them with boiling water as indicated on the package, drain them in a sieve, and then add to the finished soup;

Dried mushrooms must be soaked before cooking.

There are several soaking options:

In cold water - for at least 2 hours;
In hot water for half an hour;
In milk, to give a milder taste;
Boil for 20 minutes and drain the water.

Mushrooms, especially dried ones, absorb salt and seasoning aromas very strongly. In order not to change their original taste, you should add pepper, bay leaves and salt at the very end of cooking.

Dried mushrooms should be stored in a paper or canvas bag in a dry place. They should remain elastic, but without mold. If they are damp, dry them in the oven.
Prepare dishes from these wonderful gifts of nature, delight yourself and your loved ones!

Soup from dried porcini mushrooms turns out to be nourishing, tasty and incredibly aromatic, easy to prepare at home and liked by everyone without exception: both adults and children.

To make a delicacy with your own hands, you don’t need any special culinary skills: you need to soak dried porcini mushrooms for several hours, then boil them in the same water where they were soaked, add a few additional ingredients - and in half an hour the delicious dish will be ready. To prepare, you will need the simplest ingredients: onions, carrots, noodles, potatoes; if desired, you can use melted cream cheese and chicken broth.

Calorie content of soup

Porcini mushrooms can be classified as dietary products: their calorie content is 285 calories per 100 grams. This amount of product is enough for 5-6 full servings of soup, so you can safely enjoy a tasty and aromatic treat without worrying about your figure.

Depending on other ingredients, the calorie content of the finished dish can range from 40 to 100 calories per serving: if you use only onions, carrots, a little oil for sautéing and a handful of noodles and potatoes, the calorie content will be less, and if you add fatty chicken meat or processed cheese - more.

However, even in this case, the soup turns out to be low-calorie and is perfect for those who like to eat tasty food, but do not forget to watch their figure.

Porcini mushroom soup with melted cheese

Ingredients

Servings: 6

dry porcini mushrooms 50 g
water 1.5 l
potato 500 g
bulb onions 2 pcs
carrot 2 pcs
processed cheese 230 g
butter 30 g
salt 5 g
black pepper to taste

Per serving

Calories: 55 kcal

Proteins: 1.6 g

Fats: 4.1 g

Carbohydrates: 3.3 g

50 min. Video recipe Print

Soak dried porcini mushrooms in water for 2 hours, then put on fire and cook at low boil for 25 minutes.

Peel the potatoes, cut into small pieces and add to the mushroom broth. Continue cooking for another 15 minutes.

Cut the onions and carrots into small cubes and fry in butter until soft. Transfer to the soup pot and cook for 5-7 minutes. Do not let the vegetables get a golden brown crust, this will spoil the taste of the finished dish!

Cut the processed cheese into arbitrary pieces, add to the soup and cook, stirring constantly, until the cheeses are completely dissolved. This will take approximately 2-3 minutes.

Season the mushroom soup with salt, add black pepper if desired, and serve.

Dried porcini mushroom soup with noodles

Ingredients (for 5 servings):

dried porcini mushrooms – 30 g;
water – 1.5 l.;
onion – 100 g;
carrots – 125 g;
noodles – 125 g;
butter – 30 g;
salt – 5 g;
bay leaf – 1 pc.;
fresh parsley - 3-4 sprigs.

How to cook:

Wash the dried mushrooms, put them in a saucepan and cover with clean cold water for 3-4 hours. Then strain the liquid through a sieve, but do not pour it out, and cut the mushrooms into arbitrary pieces. Return the mushrooms and strained water to the pan, place on the stove and wait until it boils, then cover and cook for 25 minutes.
Add noodles and continue cooking for another 5 minutes.
While the noodles are cooking, cut the onion into cubes and grate the carrots on a fine grater. Heat the butter in a frying pan, add vegetables and fry for 5-7 minutes, stirring occasionally. To make a vegetarian version, you can use vegetable oil.
Add the prepared vegetables and bay leaf to the mushrooms and cook for 5 minutes, then remove from the heat.
Finely chop the parsley and add to the soup, wait 2-3 minutes for the treat to cool a little and steep, then serve.

Video cooking

Chicken soup with dried porcini mushrooms

Ingredients (for 8 servings):

chicken meat: wings, legs, thighs, necks – 400 g;
water – 2.5 l.;
dry porcini mushrooms – 100 g;
potatoes – 300 g;
carrots – 2 pcs.;
onions – 2 heads;
butter – 45 g;
small vermicelli – 75 g;
salt – 10 g;
black pepper – ½ tsp, optional.

Preparation:

Place the chicken meat in a saucepan, add 1 onion and 1 carrot, add one liter of water and cook for 20 minutes. Then remove the vegetables, remove the meat from the pan, separate from the bones, chop finely and return to the broth.
Wash the porcini mushrooms, add 1.5 liters of cold water and leave for 2-3 hours. Then strain the liquid and chop the mushrooms randomly. Combine mushrooms and mushroom water with chicken broth. Place on the fire and cook, covered, for 20 minutes at a low simmer.
Add chopped potatoes and continue cooking for 15 minutes.
Cut the carrots and onions into cubes, fry in butter until soft, then add to the soup.
Place small noodles in the broth, stir and continue cooking together for another 7 minutes, and then remove from the heat.

The aromatic chicken soup with mushrooms is ready, you can start tasting!

When you love to cook and please your loved ones, you don’t really think about what exactly to cook for lunch. Usually, housewives have a huge number of recipes in their arsenal - their own, mother’s, grandmother’s, neighbors’, from girlfriends, and so on. Surely there is mushroom soup on this list?

One hundred percent! After all, mushrooms are our old friends. We use them as often as possible, preparing a lot of different dishes with them. It doesn’t even make sense to clarify how useful they are. But in terms of protein content they are unique . Even the dried ones, which we have today and are chosen as the main character.

It is no coincidence that mushrooms are called vegetable meat . This is true, since even a page is not enough to describe all their advantages. But this is not why we have gathered here, so let’s go to the kitchen and, armed with everything we need, let’s start cooking. Moreover, this process is not as complicated and not at all lengthy as is commonly thought.

Products

Porcini mushrooms (dried) – 15 gr.
Potatoes – 3-4 pcs.
Onion (onion) – 1 head
Carrots – 1-2 pcs.
Pasta – 100 gr.
Garlic – 1-2 cloves
Bay leaf and spices - optional
Vegetable oil – 3-4 tbsp. l.
Water – 2-3 glasses.

How to cook mushroom soup quickly and tasty - step-by-step instructions with photos

For some reason, many people avoid cooking with dried mushrooms. The only reason for this is the cooking time. But this is not at all true. You can time it and you will realize that the soup will be ready in literally a matter of minutes. It is not known who came up with the idea that mushrooms should be soaked overnight! What will come out of them in the morning. Hard to imagine. So, let’s fill them with regular cool water, covering them completely, and get on with other things, which will take at most 10 minutes.

Step 1. Pour water over the mushrooms and let sit for about 10 minutes.

Roasting decorates any first course. Sometimes the taste of borscht, say, largely depends not only on the quality of vegetables or type of meat, but specifically on frying - so that the tomato and other ingredients are selected correctly. In our case today, the role of frying will be ordinary onions and carrots. Don’t be upset, because not everyone in your family likes these vegetables in soup? You can just chop them finely. And fry them so that no one will notice their presence in the soup. Even if you cut it into regular thin strips.

Step 2. Finely chop the onion and carrots

As a rule, it is customary to put cereals in this type of soup. Everyone chooses their own. They even take buckwheat! But more often - rice or pearl barley. Let's change tradition and take . No, we are not talking about vermicelli, and not about noodles - this is not the moment. It must be spaghetti. And not thin and not thick, but medium in thickness. To make it convenient to eat later, and not chase them all over the plate, let’s break them into several parts, I got 4 parts.

Step 3. Break the spaghetti into pieces

At this stage, you can already put a pan with mushrooms, filled with two or three glasses of water, and put it on gas. Bring to a boil, and it will boil quickly, and reduce the heat. Cover the pan with a lid and cook the mushrooms over low heat. At the same time, place a frying pan on the stove. After heating it, pour in vegetable oil and heat it as hot as possible. Add the onion and carrots and fry over low heat - so that they do not turn golden, but so that the onion becomes transparent.

Step 4. Fry onions and carrots

Mushrooms and frying are being prepared. This process will take another 5 minutes. During this time we need to have time to peel the potatoes and cut them. There is a tradition of cooking without potatoes. Moreover, we have pasta in the recipe. But we will still add potatoes to the pan, because the first course will be more satisfying, tastier, and more familiar. And the soup will be even thicker, especially if the specimens come across soggy and sugary. We cut into thin strips, but make sure not to overdo it.

Step 5. Peel and cut the potatoes

Well, we've almost reached the finale. Bringing it to a boil, add chopped potatoes and broken spaghetti to the soup. Yes, yes, at the same time, because for now we will cook the potatoes separately, then the spaghetti, and the mushrooms will turn into mush. While all this is simmering on a small fire under the lid, grate the garlic on a fine grater. Let's prepare laurel, if you wish, some spices. About two minutes before it’s ready, add the roast and garlic with bay leaf and spices to the soup. Bring to a boil and turn off the gas. Pour into plates after about 5 minutes. Incredibly tasty. And if you also add a spoonful of sour cream...

Step 6. Mushroom soup is ready, invite everyone to the table

How to make mushroom soup even tastier - some useful tips from the chef

The soup can be salted. But only slightly.
You can put a little flour in the frying - for the thickness of the soup, but this would be if there were no pasta in the soup.
You could coarsely chop a little tomato into the soup.
If you have problems with the gastrointestinal tract, you can do without overcooking onions and carrots. It is enough to simply soak them in a small amount of water with the addition of oil.
If you do not put pasta or cereals into the soup, you need to cut more potatoes, but cut them into medium pieces.
It is better to cook mushroom soup for one serving - the next day it does not look so appetizing (potatoes turn black, etc.)
Soup with fresh mushrooms is cooked almost the same way, only the mushrooms are fried along with carrots and onions, and then everything is cooked together with the potatoes for several minutes.